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The fresh lychee is processed and dried. It has a long history, and the finished product is flesh-thick and sweet. It has always been tasted and gifted and sold at home and abroad. Processing of dried litchi varieties, the use of Huaizhi, glutinous rice glutinous rice, especially glutinous rice glutinous rice is better, the finished product meat thick nuclear, honey sweet mellow, in recent years due to high glutinous rice glutinous rice prices less processing. The ratio of dried fruit produced varies slightly depending on the species, climatic conditions, and processing technology. 100kg of finished products, 400-500kg of raw materials, and 350-380kg of Huaizhi. The processing method is divided into sun drying and hot drying (fire baking or hot air drying), drying and hot air drying the finished product quality better, followed by rice baking. Sun drying method: The fresh fruit was spread on the large bamboo sieve and exposed to light. After the fruit color changed from red to dark reddish-brown, an empty sieve was overlaid on the fruit sieve to turn over, and then the inferior fruits and rot-breaking fruits were removed. Once a day, it is screened once, and when the fruit reaches 80% dry, fruit cutting is performed. Cut from the vicinity of the fruit pedicle, and then stack the fruit at noon on a sunny day, plus a fruit mat?h to the morning, for 3-4 consecutive days. When the fruit is 90% dry, if the color of the fruit shell is found to be not fresh, it must be refreshed. The fruit is sprayed with fresh water under the hot sun, and the fruit color is improved once. When the litchi is dried to the seeds, it can be made by hammering. Heat drying: To select the fruit with thick pulp and fruit, the fresher the fruit, the better, the maturity of the shell color has 85% turn red, and the fruit stem is still with a blue color. The finished product is not fresh or overripe. The finished product is dark in color. Don't harvest the fruits on a rainy day. The fire baking method is to spread the selected fruit on a bamboo sieve and set it on the sun for 2-3 days under the hot sun to evaporate some of the fruit's water, and then put the lychee on the baking shed. Pei Zao, brick-built, internal combustion fuel (coal, charcoal, bagasse and chaff, etc.). The first baking for 24 hours, once every 2-3 hours, and then the baked fruit into a bamboo pot or bamboo raft, the lower ravine, covered with sacks, soft for 3 days, so that the pulp dry and wet uniform. Finally, put in the baking stove and bake until the fruit is dry. The hot-air drying method is to lay the fruit on a drying rack. The board is preferably a large hole, generally 2 cm in diameter, and the thickness of the shop should not exceed 15 cm. The first temperature control is 55-65° C., ventilation is for 5 hours, and the temperature is 80-85. °C, ventilation for 15 hours. The finished product inspection method is the same as the sun exposure method. Due to the flesh thickness, moisture content, and size of the fruit, unfinished dried fruit has the distinction between flat branches and round branches. The flat branches are more expensive than the round branches, so some places will use round branches when the fruit is half dry. The hand is flattened, but it cannot be crushed. Packing: Pack until the fruit cools to room temperature. The box is preferably corrugated box with good rigidity, built-in plastic bag and sealed after the fruit is installed. Packing should be loaded and packed to reduce handling loss.