Citron is a perennial deciduous tree of the genus Polygonaceae. It has many varieties. According to the color of the early buds and young shoots of scented pods, it is divided into two types: purple citron and green scent. Every spring comes, the tender stems of the citron tree are called citron heads, also known as sweet leeks. They are rich in nutrients, crisp and juicy, rich in aromatic, fresh and refreshing. The citron head is rich in calcium, scales, vitamin C and E, protein and other nutrients, as well as high medicinal value. It has certain curative effect on the treatment of enteritis, metritis and urinary tract infection. Therefore, the processing of citrons is promising. This article mainly introduces the processing technology of sweet oyster sauce oil. First, the process of choice of materials - → raw material pretreatment - → flavor components leaching - → closed cooling - → solid-liquid separation - → packaging products. Second, the process points 1. Selection of materials. The raw material is purple citron, which contains a lot of fat and rich aroma. It is also possible to use one-year-two-year-old shoots or stalks that cannot be eaten directly from the old leaves of citrons or have been ligninized at the lower ends. 2. Raw material processing. Wash the raw materials, remove the yellow leaves and pests, dry them to about 25% moisture content using a warehouse dryer or other drying methods, and then chop them to a length of 1 cm-2 cm. 3. Leaching of flavor components. Using an odorless salad oil, add 10 kg of citronella per 100 kg, slowly heat up to 50 °C for 30 minutes with gentle heat, and then heat to 100 °C with a fire for 20 minutes. Sealing measures should be taken when heating to prevent the fragrance from escaping. 4. Closed cooling. Slowly cool the heated material in a heater or cooler and take precautions. 5. Solid-liquid separation. The cooled material is subjected to solid-liquid separation in a sealed state using a cone basket centrifuge or a screw press filter. The filtered liquid is precipitated again for 24 hours to obtain a flavorful flavor oil. 6. Package finished product. The processed product is bright red and transparent without precipitation. Adding proper amount of ginger oil before packing can prolong the storage time, and it can also be extracted by adding ginger at the time of extraction. After the finished product is put into a transparent container, the sealed package can be put on the market for sale. China Agricultural Network Editor
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