What is the best way to preserve longan?

What is the best way to preserve longan?

What is the best way to preserve longan? Longan is a very delicious fruit with extremely rich nutritional value and rich juice. Eating more longan is good for your health. It tastes sweet and delicious. Let's learn the best way to preserve longan.

What is the best way to keep longan fresh? 1 1. blanching and preservation:

In folk, the ear of the fruit is soaked in boiling water at 100℃ for a while, then hung up and hung in the air to dry, and the fruit will not go bad within 10 days. On this basis, Fujian Fruit Research Institute improved it. The ear of fruit was scalded in boiling water at 100℃ for 5 ~ 15 minutes, hoisted, dried with cold air, packed in plastic bags, boxed and placed in a cold storage at 2℃. After 22 days, the good fruit rate reached 100%, the appearance and flavor were normal, but the endocarp turned brown.

2, quick-frozen preservation:

The temperature of longan fruit decreased to -30℃ within 65438 0 hours, and it was stored at-65438 08℃ for a long time. The fruit can maintain its original appearance and inherent flavor, with less loss of nutrients. Thaw with cold water before eating, and eat immediately. This method is suitable for varieties with thick skin, crisp and hard meat and high sugar content.

3. Low temperature controlled atmosphere storage:

At low temperature, longan fruits were stored in packaging bags or barrels by using modified atmosphere methods of vacuumizing, nitrogen filling and oxygen increasing. Nitrogen content is 3% to 5%, and carbon dioxide content is 5%. It will be better if it is disinfected before smoking.

Longan variety:

1, Guangdong Shijie Longan. The fruit shape is slightly flat, the shoulders are raised, one is high and the other is low, the grain is medium, the shell is rough, the fruiting body is firm, the peel is not juicy, and the quality is excellent. Most fruits are accompanied by small fruits the size of mung beans, which is a major feature of Shek Kip Mei Longan.

2. Wuyuan longan. The fruit is large, round, thin-shelled, soft, with scales on the surface, and the scales protrude like snakeskin, so it is also called snakeskin longan, with medium quality.

3. Longyan, Quanzhou, Fujian, referred to as Yan Fu. The fruit is big and round, with thin skin and thick flesh, sweet and delicious, juicy and good quality.

4. Fujian Putian longan. The fruit is small, thin and soft, and the peel is mottled, so it is called "flower shell" and its quality is slightly poor.

Quality identification of longan;

1, longan is better with large particles, thick meat, round symmetry, white, soft, transparent or translucent meat and sweet taste.

2. pinch the fruit with three fingers. If the shell is hard, it means that the fruit is raw and immature; If you feel soft and elastic, it is a mature feature; If it is soft and inelastic, it is overcooked and will soon go bad.

3. When longan is peeled by hand, the meat core is easy to separate, and the meat is soft and not sticky. If the meat heart is not easy to separate, the dried meat is hard or the heart is reddish, and the quality is poor.

4. If there are white spots on the surface or pedicle of longan, it means that the meat quality has begun to mold; Several white moldy flowers appeared on the shell, and the meat was slightly moldy; White mold has many flowers and heavy meat, so it is inedible.

What is the best way to preserve longan? Method 1: Keep longan in the refrigerator.

Many families now have refrigerators. How to keep longan in the refrigerator? Because longan is suitable for storage at 4~6 degrees, but longan itself needs breathing, so don't put it in a sealed refrigerator. We can pack it in a net bag and put it in the refrigerator 15 days without deterioration.

Method 2: Keep at low temperature.

Like a large fruit shop, if there are a lot of longan in it, it is stored at low temperature. Low temperature environment can reduce the respiratory intensity of fruit and effectively print enzyme activity, thus achieving the best preservation effect. First, longan should be preserved at low temperature, preferably pre-cooled, and then kept fresh with plastic film combined with drugs, so that longan can be preserved at low temperature for a long time.

Method 3: fumigation and preservation.

To ensure that longan can also be fumigated and kept fresh, it is mainly to burn a proper amount of sulfur powder first, and then prepare sulfur dioxide release agent with sodium sulfite. If the sodium sulfite solution has no fresh-keeping effect, the released sulfur dioxide can have a good fresh-keeping effect and then last for 20 minutes. Longan can be stored at low temperature for 30 days, and the flavor of longan will be better.