Traditional longevity preservation

The traditional folk preservation method is mainly a blanching method. Its main principle of preservation is the use of boiling water to scald fruit, functioning as a sterilization and sterilization, and then suspending the ear in an air circulation place or drying to make it not easy to grow mildew, thereby achieving The purpose of preservation.

Specific approach: Put the long-stemmed longan on boiling boiling water for 30 to 40 seconds, so as not to scald the flesh, it is necessary to have a good grasp of the blanching time and temperature. The blanching time is short and there is no effect. For a long time, it is easy to cause Injury, on the contrary, speeds up the dragon's eye to rot. After such treatment, the longan can be left for 15 to 20 days without rot and still maintain its flavor. This method can also be combined with modern cold storage methods, that is, blanching, drying, packing and storage under low temperature conditions.

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