The harvested citrons can be harvested before being grown into wood. The lunar calendar is most suitable from March to early April. At this time, the citron has a full body, fresh flesh, rich color and rich nutrition. When harvesting, the citron shall be taken off or cut with a guillotine knife, and the integrity of the carcass should be kept as far as possible. Cover with wet cloth after harvest to prevent shrinkage. It is best not to exceed 10 hours on the day of shipment. The hot scald of the base of the citron was picked up by boiling and scalding was performed for 3 minutes in batches of 100°C boiling water. The ratio of material to water at one time is 1:2. Too many are inconvenient to operate. Turn it up and down several times. See the citrons soften and remove them. Then immediately put them in cold water at 4°C to ensure that the citron will Color quality. The dry blanch will be filtered and dried in the sun. It can also be baked by fire. In order to prevent dust and impurities from being contaminated, it is best to use a water thrower to centrifugally throw water away from the citron, and then use a freeze-sublimation vacuum drying process to stabilize the best color and aroma of the citron. Natural conditions are conventionally dried, so long as they are well dried, they have the same quality guarantee effect. The moisture content of dried toon was not brittle. Packaging The dried citron shall be sorted and packaged in a thick vacuum bagged food plastic bag (which can also be packaged in conventional methods under natural conditions) and then stored in a cool, dry place for sale. As long as the stem is well prepared, storage will not deteriorate in 1-2 years. When soaked in warm water for about 2 hours, the original color can be restored.
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