How to process lemon salt embryo?

Because of the different varieties of lemon, the content of aromatic substances is different. Some aromatic substances contain more citric acid and limonene, some have less content, and their aromas are not rich, but they have a common feature of acid content. It is particularly high, and its fruit is thick and fleshy. Generally, it can be used to process candied fruit, preserved fruit, or jams. However, raw materials need to be preserved, and then processed into semi-finished salt forms and further processed into other foods. The processing techniques are as follows: 1. Raw material processing and salt use: 20 to 25% of salt in a large pool, a large tile first layer of salt is about 1-2 cm thick, add lemon fruit, such a layer of raw material layer Salt is required to be tightly packed, and a layer of salt is added to cover it, about 1-2 cm thick, and covered with bamboo poles and the like. The top surface is to add raw materials weighing 20-30% of the stone. During the operation of the factory, it is required to try Discharge the air so that the salt and raw materials are in full contact. 2. Salting change: As the salt has a great osmotic pressure on the fruit, the water in the fruit dissolves and the solid salt dissolves and gradually becomes salt water. The volume of the fruit shrinks, and the salt also penetrates into the pulp. In the course of this change, bitterness is gradually decomposed, and attention should be paid to the fact that the fruit cannot be exposed to the air, otherwise it will become moldy. Salting time 15-20 days. 3. Exposure: The raw materials are picked up from the salt water, dried naturally, and then exposed to the sun in the drying field. A few days later, the surface formed a salt frost, which is due to the large amount of water evaporated leaving the salt. When the fruit volume shrinks. 4. Softening: After the formation of salt frost on the surface of raw materials, the fruits are piled up and covered for 1-2 days in order to equalize the internal water distribution and extend the storage period. 5. Re-sun 1-2 days for the finished product. After being dried, it is salty lemon with salt cream on the surface. The salty taste is sour, and the water content is 18-20%, and the salt content can reach 35%. 6. Packing: Sealed and packaged in plastic bags to avoid salt deliquescence, so that it can be used as a raw material for processing preserved fruits and candied fruit.