CN106578310A - Preparation method of preserved lemon - Google Patents
Preparation method of preserved lemon Download PDFInfo
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- CN106578310A CN106578310A CN201611189276.4A CN201611189276A CN106578310A CN 106578310 A CN106578310 A CN 106578310A CN 201611189276 A CN201611189276 A CN 201611189276A CN 106578310 A CN106578310 A CN 106578310A
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- Prior art keywords
- lemon
- parts
- preparation
- preserved fruit
- sugaring
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Abstract
The invention discloses a preparation method of preserved lemon. The preparation method comprises the steps of: (1) raw material pretreatment: taking a fresh lemon, conducting soaking for 5-10min to clean the peel; (2) bitterness removing: putting the pretreated lemon into bitter liquid, performing soaking for 10-20min, and then rinsing the lemon thoroughly; (3) slicing and seed removal: cutting off the head and tail of the bitterness removed lemon, then cutting the lemon horizontally into slices, and removing seeds; (4) cooking and draining: cooking the lemon slices in steam for 8-12min, then taking the slices out for draining, and performing cooling; (5) sugaring: adding sugar liquid into the cooled lemon slices to conduct sugaring for 15-20d; and (6) drying: drying the sugared lemon slices, thus obtaining preserved lemon. The preserved lemon obtained by the preparation method provided by the invention has the rich fruit aroma of lemon itslef, the preparation steps are simple, more nutritional ingredients are retained, being energy saving and environment-friendly, the preserved lemon does not use preservative, saccharin, pigment or other food additives, and has more natural taste.
Description
Technical field
The present invention relates to preserved fruit technology field, and in particular to a kind of preparation method of lemon preserved fruit.
Background technology
Lemon, belongs to Rutaceae Citrus evergreen dungarunga, is most have one of fruit of medical value in the world, and it is rich in dimension
Raw element C, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, nicotinic acid, quininic acid, citric acid, malic acid, aurantiamarin, shaddock ped
Glycosides, coumarin, a large amount potassium element and low amounts sodium element etc., it is highly beneficial to human body.《Compendium of Materia Medica》Described in lemon have life
Tianjin, quench the thirst, the work(such as driving away summer heat.Lemon juice, nature and flavor are bitter, warm, nontoxic.《Luchuan book on Chinese herbal medicine》Say citron fruit, skin juice etc. have dredge it is stagnant,
Stomach invigorating, pain relieving, control the stasis stomachache efficiency such as do not feel like eating.Modern medicine thinks that lemon is the medicine food of prevention of cardiovascular disease.Due to
Citric acid in human body with calcium binding into a kind of soluble complexes, have the work for promoting blood clotting so as to alleviate calcium ion
With.Therefore, hypertension, Patients With Myocardial Infarction often drink lemonade, have very big benefit to improving symptom.
Lemon on the market is used for being prepared into fruit tea or preserved fruit in addition to edible as fresh fruit.But existing lemon
The general step up to more than ten of the preparation process of mango dried meat, including steps such as multiple immersion, the drying of candy, sugaring, high temperature, many
Up in more than ten steps, the nutrition of lemon is successively decreased step by step, and mouthfeel is not good, cause only it is pleasantly sweet but without lemon natural delicate fragrance and
Flavour.It is to keep its color additionally, being generally also added into sweetener, preservative etc. in process of production, is also added into pigment,
Above additive more or less has an impact to person health, it is impossible to eats more or is eaten for a long time.
The content of the invention
In view of this, the application provides a kind of preparation method of lemon preserved fruit, and the lemon preserved fruit for obtaining has lemon itself
Strong fruit flavor, its preparation process is simple, and nutrient content is more retained, energy-conserving and environment-protective, does not use preservative, sugar
The food additives such as essence, pigment, mouthfeel is more natural.
To solve above technical problem, the technical scheme that the present invention is provided is a kind of preparation method of lemon preserved fruit, described
Preparation method is comprised the following steps：
(1) pretreatment of raw material：Fresh Lemon is taken, 5-10min is soaked, epidermis is cleaned up；
(2) hardship is gone：Pretreated lemon is put in bitter liquid, after 10-20min of immersion, is rinsed well；
(3) section remove seed：The lemon gone after hardship is decaptitated and is truncated, then be laterally cut into lemon tablet, and remove seed；
(4) boiling is drained：By lemon tablet after 8-12min of boiling in steam, taking-up is drained, cooling；
(5) sugaring：Lemon tablet after cooling is added into liquid glucose, sugaring 15-20 days；
(6) dry：Lemon preserved fruit will be obtained final product after lemon tablet drying after sugaring.
Preferably, step (2) is described goes bitter liquid to be made up of the component of following parts by weight：5-10 parts of calcium chloride, sulfurous acid
1-5 parts of hydrogen sodium, 20-30 parts of sodium chloride, 200-400 parts of water.
It is more highly preferred to, step (2) is described to go bitter liquid to be made up of the component of following parts by weight：8 parts of calcium chloride, sulfurous acid
3 parts of hydrogen sodium, 25 parts of sodium chloride, 380 parts of water.
Preferably, step (1) Fresh Lemon adopts weight fraction and soaks for 10-15% sodium chloride solution.
Preferably, in step (3), the lemon gone after hardship is decaptitated and is truncated, then be laterally cut into thickness for 0.8-1.5cm's
Lemon tablet.
Preferably, the steam pressure of the vapour cooking described in step (4) is 1-1.6MPa.
Preferably, during step (4) is described, moisture is 20-40% in the lemon tablet for draining, and is cooled to 20-28 DEG C.
Preferably, step (5) liquid glucose is made up of the component of following parts by weight：20-30 parts of malt syrup, honey
20-30 parts, 1-2 parts of vitamin C, 50-150 parts of water.
It is more highly preferred to, step (5) liquid glucose is made up of the component of following parts by weight：25 parts of malt syrup, honey
22 parts, 1 part of vitamin C, 120 parts of water.
It is more highly preferred to, wherein the water in liquid glucose can also use lemon juice, and the parts by weight of lemon juice are 50-150
Part, preferably 140 parts, such as using remaining lemon juice after step (4) vapour cooking, the liquid glucose mouthfeel for making is more preferable, while
Also raw material is maximally utilized.
Wherein at 20-25 DEG C, air humidity is controlled between 60-75% the temperature of step (5) sugaring.
Preferably, step (6) drying is heated-air drying, and the temperature of the drying is 40-50 DEG C, the lemon after drying
The moisture of mango dried meat is less than 30%.
Technical scheme provides a kind of preparation method of lemon preserved fruit, and Fresh Lemon passes through again to go after cleaning up
Bitter liquid goes hardship, and decaptitating to truncate after rinsing well cut into slices again, goes bitter liquid to act only on lemon epidermis, to the hardship in lemon epidermis
Taste is removed, it is to avoid remove bitter liquid to the mouthfeel of lemon interior flesh and the impact of flavour；Additionally, remove seed after lemon is cut into slices,
Bitter taste source is further reduced, mouthfeel is lifted；Lemon tablet is steamed in steam simultaneously to 5-6 ripe, lemon when can promote sugaring
The suction sugar of piece, while by the way of steamed, can at utmost retain the nutrition of lemon tablet, and mouthfeel.In addition will steam
Later lemon tablet carries out sugaring, further improves the sugariness and acidity of lemon tablet by the sugaring of liquid glucose, it is also possible to directly adopt
Liquid glucose is prepared with remaining lemon juice after front step boiling, makes lemon mouthfeel more preferably, citrus scented is stronger；By sugaring
The hot-air seasoning at a temperature of 40-50 DEG C of lemon tablet afterwards, it is ensured that the nutrition of lemon tablet, while reducing moisture, extends it and guarantees the quality
Phase.
Compared with prior art, the lemon preserved fruit fruity prepared by technical scheme is more natural, with lemon itself
Strong fruit flavor, while with the fragrant and sweet of honey, nutritive value is higher, lemon tablet without immersion effect mouthfeel and fragrance,
Without through candy, it is to avoid the only pleasantly sweet and factitious defect of flavour.Its preparation process is simple, and nutrient content is obtained more
Many reservations, and energy-conserving and environment-protective；The food additives such as preservative, saccharin, pigment are not used, mouthfeel is more natural.
Specific embodiment
In order that those skilled in the art more fully understands technical scheme, with reference to specific embodiment pair
The present invention is described in further detail.
Embodiment 1
A kind of preparation method of the lemon preserved fruit described in the present embodiment, comprises the following steps：
(1) pretreatment of raw material：Fresh Lemon is taken, weight fraction is adopted for 12% sodium chloride solution and is soaked 8min, by table
Skin is cleaned up；
(2) hardship is gone：Pretreated lemon is put in bitter liquid, after immersion 15min, is rinsed well, it is described to remove bitter liquid
It is made up of the component of following parts by weight：8 parts of calcium chloride, 3 parts of sodium hydrogensulfite, 25 parts of sodium chloride, 380 parts of water；
(3) section remove seed：The lemon gone after hardship is decaptitated and is truncated, then it is the lemon tablet of 1.0cm to be laterally cut into thickness, and go
Seed；
(4) boiling is drained：By lemon tablet in steam pressure is for the steam of 1.2MPa after boiling 10min, taking-up drain to
Moisture is 30%, is cooled to 25 DEG C；
(5) sugaring：By the lemon tablet addition liquid glucose after cooling, sugaring 18 days, the temperature of sugaring is at 20-25 DEG C, and air is wet
Between 60-75%, the liquid glucose is made up of the component of following parts by weight for degree control：25 parts of malt syrup, 22 parts of honey,
1 part of vitamin C, 120 parts of water；
(6) dry：Lemon preserved fruit will be obtained final product after lemon tablet heated-air drying after sugaring, wherein, the temperature of drying is 45 DEG C,
The moisture of the lemon preserved fruit after drying is less than 30%.
Embodiment 2
A kind of preparation method of the lemon preserved fruit described in the present embodiment, comprises the following steps：
(1) pretreatment of raw material：Fresh Lemon is taken, weight fraction is adopted for 10% sodium chloride solution and is soaked 15min, by table
Skin is cleaned up；
(2) hardship is gone：Pretreated lemon is put in bitter liquid, after immersion 10min, is rinsed well, it is described to remove bitter liquid
It is made up of the component of following parts by weight：10 parts of calcium chloride, 5 parts of sodium hydrogensulfite, 30 parts of sodium chloride, 400 parts of water；
(3) section remove seed：The lemon gone after hardship is decaptitated and is truncated, then it is the lemon tablet of 1.5cm to be laterally cut into thickness, and go
Seed；
(4) boiling is drained：By lemon tablet in steam pressure is for the steam of 1.6MPa after boiling 12min, taking-up drain to
Moisture is 40%, is cooled to 28 DEG C；
(5) sugaring：By the lemon tablet addition liquid glucose after cooling, sugaring 15 days, the temperature of sugaring is at 20-25 DEG C, and air is wet
Between 60-75%, the liquid glucose is made up of the component of following parts by weight for degree control：20 parts of malt syrup, 20 parts of honey,
1 part of vitamin C, 50 parts of water；
(6) dry：Lemon preserved fruit will be obtained final product after lemon tablet heated-air drying after sugaring, wherein, the temperature of drying is 50 DEG C,
The moisture of the lemon preserved fruit after drying is less than 30%.
Embodiment 3
A kind of preparation method of the lemon preserved fruit described in the present embodiment, comprises the following steps：
(1) pretreatment of raw material：Fresh Lemon is taken, weight fraction is adopted for 15% sodium chloride solution and is soaked 5min, by table
Skin is cleaned up；
(2) hardship is gone：Pretreated lemon is put in bitter liquid, after immersion 20min, is rinsed well, it is described to remove bitter liquid
It is made up of the component of following parts by weight：5 parts of calcium chloride, 1 part of sodium hydrogensulfite, 20 parts of sodium chloride, 200 parts of water；
(3) section remove seed：The lemon gone after hardship is decaptitated and is truncated, then it is the lemon tablet of 0.8cm to be laterally cut into thickness, and go
Seed；
(4) boiling is drained：Lemon tablet after boiling 8min, is taken out and drained to moisture in steam pressure is for the steam of 1MPa
Content is 40%, is cooled to 28 DEG C；
(5) sugaring：By the lemon tablet addition liquid glucose after cooling, sugaring 20 days, the temperature of sugaring is at 20-25 DEG C, and air is wet
Between 60-75%, the liquid glucose is made up of the component of following parts by weight for degree control：30 parts of malt syrup, 30 parts of honey,
2 parts of vitamin C, 150 parts of water；
(6) dry：Lemon preserved fruit will be obtained final product after lemon tablet heated-air drying after sugaring, wherein, the temperature of drying is 40 DEG C,
The moisture of the lemon preserved fruit after drying is less than 30%.
Embodiment 4
A kind of preparation method of the lemon preserved fruit described in the present embodiment, comprises the following steps：
(1) pretreatment of raw material：Fresh Lemon is taken, weight fraction is adopted for 10% sodium chloride solution and is soaked 15min, by table
Skin is cleaned up；
(2) hardship is gone：Pretreated lemon is put in bitter liquid, after immersion 10min, is rinsed well, it is described to remove bitter liquid
It is made up of the component of following parts by weight：10 parts of calcium chloride, 5 parts of sodium hydrogensulfite, 30 parts of sodium chloride, 400 parts of water；
(3) section remove seed：The lemon gone after hardship is decaptitated and is truncated, then it is the lemon tablet of 1.5cm to be laterally cut into thickness, and go
Seed；
(4) boiling is drained：By lemon tablet in steam pressure is for the steam of 1.6MPa after boiling 12min, taking-up drain to
Moisture is 40%, is cooled to 28 DEG C；
(5) sugaring：By the lemon tablet addition liquid glucose after cooling, sugaring 15 days, the temperature of sugaring is at 20-25 DEG C, and air is wet
Between 60-75%, the liquid glucose is made up of the component of following parts by weight for degree control：20 parts of malt syrup, 20 parts of honey,
1 part of vitamin C, 140 parts of lemon juice, wherein lemon juice are remaining lemon juice after step (4) vapour cooking；
(6) dry：Lemon preserved fruit will be obtained final product after lemon tablet heated-air drying after sugaring, wherein, the temperature of drying is 50 DEG C,
The moisture of the lemon preserved fruit after drying is less than 30%.
Embodiment 5
A kind of preparation method of the lemon preserved fruit described in the present embodiment, comprises the following steps：
(1) pretreatment of raw material：Fresh Lemon is taken, weight fraction is adopted for 15% sodium chloride solution and is soaked 5min, by table
Skin is cleaned up；
(2) hardship is gone：Pretreated lemon is put in bitter liquid, after immersion 20min, is rinsed well, it is described to remove bitter liquid
It is made up of the component of following parts by weight：5 parts of calcium chloride, 1 part of sodium hydrogensulfite, 20 parts of sodium chloride, 200 parts of water；
(3) section remove seed：The lemon gone after hardship is decaptitated and is truncated, then it is the lemon tablet of 0.8cm to be laterally cut into thickness, and go
Seed；
(4) boiling is drained：Lemon tablet after boiling 8min, is taken out and drained to moisture in steam pressure is for the steam of 1MPa
Content is 40%, is cooled to 28 DEG C；
(5) sugaring：By the lemon tablet addition liquid glucose after cooling, sugaring 20 days, the temperature of sugaring is at 20-25 DEG C, and air is wet
Between 60-75%, the liquid glucose is made up of the component of following parts by weight for degree control：30 parts of malt syrup, 30 parts of honey,
2 parts of vitamin C, 100 parts of lemon juice, wherein lemon juice are remaining lemon juice after step (4) vapour cooking；
(6) dry：Lemon preserved fruit will be obtained final product after lemon tablet heated-air drying after sugaring, wherein, the temperature of drying is 40 DEG C,
The moisture of the lemon preserved fruit after drying is less than 30%.
Embodiment 6
Reference《Preserved fruit examination of production licence detailed rules and regulations》、GB/T 10782-2006《Preserved fruit general rule》、GB 29921-2013
《Pathogenic bacteria limitation in national food safety standard food》, the lemon preserved fruit that preparation method described in embodiment 1-5 is prepared is entered
Row detection, testing result is shown in Table 1.
The lemon preserved fruit testing result of 1 embodiment of table 1-5
As can be seen from the above table, the lemon preserved fruit that herein described technical scheme is obtained does not have preservative, saccharin, pigment etc.
Food additives, flavour is more preferable, and its preparation process is simple, and nutrient content is more retained, energy-conserving and environment-protective.
The above is only the preferred embodiment of the present invention, it is noted that it is right that above-mentioned preferred embodiment is not construed as
The restriction of the present invention, protection scope of the present invention should be defined by claim limited range.For the art
For those of ordinary skill, without departing from the spirit and scope of the present invention, some improvements and modifications can also be made, these change
Enter and retouch also to should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of preparation method of lemon preserved fruit, it is characterised in that：The preparation method is comprised the following steps：
(1) pretreatment of raw material：Fresh Lemon is taken, 5-10min is soaked, epidermis is cleaned up；
(2) hardship is gone：Pretreated lemon is put in bitter liquid, after 10-20min of immersion, is rinsed well；
(3) section remove seed：The lemon gone after hardship is decaptitated and is truncated, then be laterally cut into lemon tablet, and remove seed；
(4) boiling is drained：By lemon tablet after 8-12min of boiling in steam, taking-up is drained, cooling；
(5) sugaring：Lemon tablet after cooling is added into liquid glucose, sugaring 15-20 days；
(6) dry：Lemon preserved fruit will be obtained final product after lemon tablet drying after sugaring.
2. the preparation method of a kind of lemon preserved fruit according to claim 1, it is characterised in that：Step (2) is described to remove bitter liquid
It is made up of the component of following parts by weight：5-10 parts of calcium chloride, 1-5 parts of sodium hydrogensulfite, 20-30 parts of sodium chloride, water
200-400 parts.
3. the preparation method of a kind of lemon preserved fruit according to claim 2, it is characterised in that：Step (2) is described to remove bitter liquid
It is made up of the component of following parts by weight：8 parts of calcium chloride, 3 parts of sodium hydrogensulfite, 25 parts of sodium chloride, 380 parts of water.
4. the preparation method of a kind of lemon preserved fruit according to claim 1, it is characterised in that：Step (1) the fresh lemon
Lemon adopts weight fraction and soaks for 10-15% sodium chloride solution.
5. the preparation method of a kind of lemon preserved fruit according to claim 1, it is characterised in that：In step (3), will go after hardship
Lemon decaptitate and truncate, then be laterally cut into the lemon tablet that thickness is 0.8-1.5cm.
6. the preparation method of a kind of lemon preserved fruit according to claim 1, it is characterised in that：Steam described in step (4)
The steam pressure of boiling is 1-1.6MPa.
7. the preparation method of a kind of lemon preserved fruit according to claim 1, it is characterised in that：During step (4) is described, drain
Lemon tablet in moisture be 20-40%, be cooled to 20-28 DEG C.
8. the preparation method of a kind of lemon preserved fruit according to claim 1, it is characterised in that：Step (5) liquid glucose by
The component composition of following parts by weight：20-30 parts of malt syrup, 20-30 parts of honey, 1-2 parts of vitamin C, water 50-150
Part.
9. the preparation method of a kind of lemon preserved fruit according to claim 8, it is characterised in that：Step (5) liquid glucose by
The component composition of following parts by weight：25 parts of malt syrup, 22 parts of honey, 1 part of vitamin C, 120 parts of water.
10. the preparation method of a kind of lemon preserved fruit according to claim 1, it is characterised in that：Step (6) it is described drying be
Heated-air drying, the temperature of the drying is 40-50 DEG C, and the moisture of the lemon preserved fruit after drying is less than 30%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189276.4A CN106578310A (en) | 2016-12-21 | 2016-12-21 | Preparation method of preserved lemon |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611189276.4A CN106578310A (en) | 2016-12-21 | 2016-12-21 | Preparation method of preserved lemon |
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| CN106578310A true CN106578310A (en) | 2017-04-26 |
Family
ID=58600616
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| CN201611189276.4A Pending CN106578310A (en) | 2016-12-21 | 2016-12-21 | Preparation method of preserved lemon |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007227A (en) * | 2018-10-18 | 2018-12-18 | 向阳(广东)生态农业发展股份有限公司 | A kind of candied citron and its processing method |
| CN109247417A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of lemon preserved with orange peel food and preparation method thereof |
| CN110226662A (en) * | 2019-07-12 | 2019-09-13 | 安岳县润宁柠檬专业合作社 | A kind of preparation method of candied citron |
| CN113729185A (en) * | 2021-08-27 | 2021-12-03 | 元气密语机能性(广东)生物科技有限公司 | Production method of honey lemon slices |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103583779A (en) * | 2013-11-29 | 2014-02-19 | 张共青 | Lemon preserved fruits and production process thereof |
| CN105166304A (en) * | 2015-11-04 | 2015-12-23 | 合浦果香园食品有限公司 | Preparation method of lemon preserved fruit |
| CN105454614A (en) * | 2015-12-11 | 2016-04-06 | 福建欧瑞园食品有限公司 | Method for preparing instant preserved lemon |
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2016
- 2016-12-21 CN CN201611189276.4A patent/CN106578310A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103583779A (en) * | 2013-11-29 | 2014-02-19 | 张共青 | Lemon preserved fruits and production process thereof |
| CN105166304A (en) * | 2015-11-04 | 2015-12-23 | 合浦果香园食品有限公司 | Preparation method of lemon preserved fruit |
| CN105454614A (en) * | 2015-12-11 | 2016-04-06 | 福建欧瑞园食品有限公司 | Method for preparing instant preserved lemon |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109247417A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | A kind of lemon preserved with orange peel food and preparation method thereof |
| CN109007227A (en) * | 2018-10-18 | 2018-12-18 | 向阳(广东)生态农业发展股份有限公司 | A kind of candied citron and its processing method |
| CN110226662A (en) * | 2019-07-12 | 2019-09-13 | 安岳县润宁柠檬专业合作社 | A kind of preparation method of candied citron |
| CN113729185A (en) * | 2021-08-27 | 2021-12-03 | 元气密语机能性(广东)生物科技有限公司 | Production method of honey lemon slices |
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