How Are Dried Goji Berries Made? A Detailed Explanation of Two Techniques

I. Sun-Drying Method

1. Mix freshly picked goji berries evenly with alkaline water, then spread them evenly in goji trays ("goji tray": a special tool for drying or baking goji berries. Generally, a wooden frame 90 cm long and 60 cm wide is nailed together from wooden strips, with window screen nailed to the underside of the wooden frame, and a crossbar nailed below the window screen. The goji berries are spread on top of the window screen. Note: some use cardboard or bamboo mats, but neither has as good air permeability and ventilation as window screen). Dry them in a shaded, well-ventilated place (one day is appropriate). After the goji berries have lost some of their moisture, move them into the sun for direct exposure.

2. For sun exposure, choose a well-ventilated, flat place (most people in Julu County choose their own rooftops). The goji trays should be set out individually. On cloudy days, rainy days and every night, the goji trays must be stacked up and promptly covered with plastic film to prevent the goji berries from absorbing moisture. After the weather clears and early the next morning, promptly remove the plastic film to prevent the goji berries from turning black due to excessive temperature. When the goji berries are 70 to 80 percent dry, turn them out of the trays promptly.

3. Turning out the trays means turning the goji berries in the trays onto a hard surface with plenty of sunlight, good ventilation and easy sweeping (a flat rooftop is best). Turning out the trays should be done in the early morning. On the evening before turning out the trays, do not cover the goji trays with plastic film again; let the goji berries absorb moisture in the trays for a night, so they can easily be turned out of the trays (if they are not allowed to absorb moisture, large numbers of goji berries will stick to the window screen and be hard to remove). After being turned out of the trays, the goji berries should be spread out evenly.

4. After the goji berries are sun-dried, promptly put them into bags. Double-layer bags must be used, and bagging should be done at four or five o'clock in the afternoon, when there is plenty of sunlight and relatively little moisture, so the goji berries are unlikely to absorb moisture. After bagging, immediately tie the bag openings tightly.

In spring and summer, when sunlight is plentiful and air humidity is low, this method is easy to use.

II. Baking Method

1. Making dried goji berries by baking requires building a small drying room. A ventilation opening must be left at the top of the small drying room, and an exhaust fan installed. Windows must be fixed with plastic film. A cotton door curtain should be hung at the doorway, and a ventilation opening at least one chi high must be left below the curtain. Inside the small drying room, bamboo poles should be set up to form racks for holding the goji trays. A coal fire is kept burning in the room, maintaining a constant 60 to 70°C.

2. Mix freshly picked goji berries evenly with edible alkaline water, spread them evenly in goji trays, and place the goji trays on the bottom level of the racks in the small drying room. After the goji berries have lost some of their moisture, gradually move them upward. (Note: the temperature in the lower part of the small drying room is low, while the upper part is hot; if the goji trays are placed directly on the upper levels, the goji berries will "collapse" in the trays. While maintaining the temperature inside the small drying room, it is also necessary to provide ventilation and air permeability, promptly expelling moisture outside the small drying room.)

3. After the goji berries are baked dry, promptly turn them out of the trays and bag them; otherwise, the excessive temperature inside the small drying room will "scorch" the goji berries.

In autumn, when there is a lot of rain, little sunlight and high air humidity, this method is easy to use.