preservation method
The lychee that has not been preserved has the characteristics of “color change on one day, fragrant on the second day, taste on the third day, and flavor on the fourth dayâ€. The preservation of litchi is relatively difficult. Rumors Tang Dynasty Emperor Tang Minghuang beat Yang Guixiong to smile and sent Litchi to Chang'an from Lingnan (Cai Li's “The Lychee Score†and Wu Zeng’s “Change to Zhai Man†is said to be Luozhou (now Fuling, Sichuan). Huaqing Palace> Poem: “Chang'an looks back to embroidered piles, and the top of the hill is opened for thousands of times. It's a laughing and laughing ride. No one knows it is a lychee.†“Yang Guixuan rumored†said that Yang Guixi was given a sudden death in Matang, just like Guangzhou. The tribute to the lychee, Xuanzong used it to pay homage to the royal family.
The commonly used preservation method is to select easily preserved varieties and store them at low temperature and high humidity (2 to 4°C and humidity of 90% to 95%). When the litchi is placed in a sub-zero environment, the epidermis tends to become dark and the flesh may become tasteless. Or with the drug to bactericidal antiseptic. Litchi can be sprayed with water in a small plastic bag and placed in a plastic bag to be placed in the refrigerator. It is stored at low temperature and high humidity (2 to 4°C, humidity 90% to 95%). Extruding the air in the bag as much as possible can reduce the proportion of oxygen to slow the oxidation rate and improve the preservation effect.
Fresh lychees begin marketing in May each year, and July-August is the most season. Fresh litchi that has just been picked can often be purchased in the nearby cities. As far as possible from the place of production, only frozen ones can be bought. Litchi cans are also very popular and are usually shelled for nucleation and soaked in light sweet water. The taste and freshness are very poor and often used for cold drinks or desserts.
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