Fruit and vegetable drying, also known as drying dehydration, refers to the evaporation of water in food under natural or artificial control. What are the common methods for fruit and vegetable drying? 1 exposure method: put longan or spike in an exposure plate for one day and turn it once. Cut the fruit in the morning the next day, sun it until 1 pm, fold the fruit bowl and cover it with sacks or straw mats for moisture regain (that is, let the water in the fruit seep out). Shop in the morning on the third day, and regain moisture around 1 pm. Spread it in the sun on the fourth day. If the peel is crisp, it can be packed. In case of sudden rainy weather during drying, the drying method can be combined. 2 Baking method: bake in a dry bed for one day, turn it once or twice 1, and set it by charcoal fire at night without charcoal. Take out the moisture regain 1-2 days the next day. Then baking, continuously regaining moisture for 1-2 times, finally exposing in the sun for 1-2 days, and then cooling and packaging. When baking, the early temperature is controlled at 50-60 degrees; The later temperature should not exceed 65 degrees to prevent the loss caused by baking. The processing method of dried litchi is basically the same as that of dried longan, but the processing time is a little longer. Dried longan is a kind of advanced tonic, which is peeled and pitted, and is often used as a formula of traditional Chinese medicine. Sun-drying method: put the harvested ear fruit (fruit branches connected) in the sun for 1-2 days and turn it once a day. Take it back, put it soft and wait for baking. Drying in a drying bed at 60-65 degrees for 65438 02 hours, turning once, taking out and drying for 65438 0-2 days, and drying for 2-4 hours until the peel becomes brittle under stress. Take out graded packaging, round packaging and flat packaging respectively.