How to make your own freeze dried lemon slices, which is better, freeze dried lemon slices or fresh

1. Freeze-dried lemon slices.

It is in a vacuum state, using the principle of sublimation, so that the water in the pre-frozen lemon slices is not melted by ice, and is directly sublimated into water vapor in the ice state to be removed, so that the fresh lemon slices are dried, and the lemon slices produced by this method are called freeze-dried lemon slices, and this method of making freeze-dried lemon slices is the same as the freeze-dried food in aviation.

The production is the same.

2. The freeze-dried lemon slices produced by the freeze-drying production technology are very different from the general ordinary lemon slices in terms of processing method and taste: ordinary for drying technology, the freeze-dried slices have no astringency and no bitter taste (lemons contain limonin, which is a very precious anti-cancer product.) The absence of bitterness here does not mean that lemons themselves have a bitter taste that has not been processed.

It tastes the same as the new fruit. Lyophilization technology.

The processed freeze-dried lemon slices not only best maintain the unique color, aroma, taste, shape and various bioactive nutrients of the fresh lemon fruit, but also have the same aroma as the freshly cut fresh fruit.

3. General production process of freeze-dried lemon slices: raw material acceptance, manual selection, fruit selection, slicing, quick-freezing, freeze-drying, selection and packaging.

Some process parameters when making freeze-dried lemon slices:

The ozone sterilization time of lemon fresh fruit is 5min, and the concentration is 2mg l;

Lemon slices are vacuum freeze-dried.

The optimal operating conditions are: transverse and radial slice thickness 4mm; The weight of fresh slices on the shelf is 10kg m 2;

Pre-freezing temperature -40, freezing time 8h; Sublimation drying.

The method is to directly set the temperature of the shelf to 40, the temperature of the circulating tube in the middle of the cold trap to -50, and the drying time to 9h;

The humidity of the packaging operation environment is 30, and the temperature is lower than 25; The inner packaging material is food-grade composite aluminum foil.

The lemon slices that have been vacuum freeze-dried have fully retained the shape, color, freshness, aroma and nutrients of fresh lemons, and the shelf life of the product can be extended to one year, and the quality is much higher than that of roasting and drying.

1.Slices: Lemon cut into thin slices.

2.Bottling: Stack the lemon slices in the bottle.

3.Honey: Then top up with honey and submerge the lemon slices completely. After adding honey, the lemon slices will float and always be a little exposed, you can tighten the lid and turn the bottle upside down a few times, and if there are no bubbles, put it upside down in the refrigerator overnight.

You can drink it with warm water, don't look at only one or two tablets, but you can brew it many times repeatedly, the taste is very strong, and you can also make black tea. I also often use it as a seasoning for dishes, and instead of vinegar, the color of the dish will be bright.

When there are still a lot of lemon slices in the bottle, you can always add some more honey until the lemon slices are used up.

Warm tips It's best to drink as you go, don't make too much each time, lemons are sold in supermarkets all year round, I use two lemons at a time; The bottle can also be used with a regular honey bottle, as long as the lid is sealed well and does not leak upside down.

Fresh lemon soaked in water than dryLemon slicesIt's better to soak in water and drink.

1. Essential differences. Dried lemon slices are mainly made of fresh lemon as the main ingredient, which is made by slicing and drying water after cleaning and sterilization in salt water, while fresh lemon is fresh lemon without any treatment, which can be sold after being picked from the tree and simply washed and dried on the surface moisture, which is the essential difference between the two.

2. Color difference. Dried lemon slices are generally brown in flesh and yellow-brown in skin, while fresh lemons are divided into two categories: green and yellow, and the flesh is yellow and green after slicing.

3. Taste difference. Dried lemon slices smell fragrant, the smell is heavier, dry eating sour and astringent back bitter, soaking in water to drink the taste is lighter, sour and astringent taste is lighter, while fresh lemon dried taste is particularly sour, sour and astringent unbearable, soaking in water and drinking the taste is also heavier, the sour taste is obvious, much heavier than the taste of dry lemon slices.

Can be made into frozen lemon slices.

To prepare frozen lemon slices:

Tools Raw materials.

Lemon, white honey.

Cut the lemon slices with mm thickness and put them in an airtight jar Pour in 2 tablespoons of white honey and pour in some water. Close the lid.

2. Store the refrigerator.

3. Take out 1 2 tablets each time, mix some cold water and white honey, drink on an empty stomach in the morning, and you can also go to bed at night.

Why cold water, warm boiling water will destroy the active ingredients of honey.

4. Finished picture of frozen lemon slices.

How do you cook dried lemon slices?

1.When making dried lemon slices, prepare fresh lemons. Wet the fresh lemon with clean water, then apply an appropriate amount of edible salt to its surface, and then rub it with your hands to clean all the fruit wax on its surface, then rinse it with tap water, and use kitchen paper to absorb the moisture on its surface.

2.Cut the cleaned lemon into slices, then prepare a clean string or wire to put the sliced lemon slices on and hang them in a sunny and ventilated environment to dry. During the drying process, you should stir them frequently to speed up ventilation and thus prevent the lemons from rotting and spoiling during the drying process.

Once completely dehydrated, put them away and you'll have dried lemon slices.

How do you cook lemon slices?

1.Lemon slices can be dried not only in a ventilated place but also in the oven. When you make it, you need to wash the fresh lemon, then dry the surface moisture, and then cut the lemon into slices.

Then, spread the tin foil on the baking sheet of the oven, spread the sliced lemon slices on the foil and preheat the oven.

2.Set the temperature between 120-130 degrees and place the baking tray and repo in the oven to continue heating. After 10 minutes, take out the lemon slices and turn over.

Continue to heat repeatedly for 10 minutes until the lemon slices in the oven are completely dry. After removing the sun-dried lemon slices, let them cool, store them in a dry box, and take them out and soak them in water if needed.

Dried lemon steps:Ingredients: 8 lemons.

Excipients: a large amount of water, a little refined salt.

1. First of all, talk about Nadou and prepare a few lemons. Grinding.

2. Then, wash the slices with salt water.

3. Then, put it on the grill.

4. Then, put it in the dryer.

5. Then, bake at 55 degrees for 14 hours.

6. Then, the dried lemon is ready to make the tomato reed.

7. Finally, it is very good to use dried lemon to make water.

The proper way to soak dried lemon slices in water is to wash, brew and season.

1. Cleaning: When there is no fresh lemon on the market, people will choose to use dried lemon to soak in water to drink, and then use it to soak in water before drinking, you should first rinse the lemon with warm boiling water to remove the dust and sediment on its surface, and then put it in a clean glass.

2. Brewing: Take boiling water of about 95 degrees, directly into the cup, cover the cup lid after brewing, let the lemon paste soak in boiling water for 3 to 5 minutes, you can open the cup lid, then you can smell the rich lemon aroma, let it cool down naturally, and then add an appropriate amount of honey when the temperature drops to about 50 degrees, mix well and drink.

3. Seasoning: The lemonade tastes slightly sour, after soaking, you can add half a spoon of honey for seasoning, and then stir well with a spoon to increase the sweetness of the tea soup. If the weather is too hot, you can put the lemonade in the refrigerator before drinking, or add ice cubes directly to the tea and let it sit for 2-3 minutes.

Homemade method of lemon slices

Put the lemon under the tap and wash it, you can add some salt to knead it, cut the lemon into slices after washing, and then remove the core from it to avoid a more bitter taste.

Put the lemon slices in a pan, wait until the water is boiling, add the lemon and cook for 1 minute. Then take out the lemon, then soak it in ice water, then put an appropriate amount of rock sugar or white sugar into the water in which the lemon is boiled until it melts, and then put the lemon in it again, wait until it is thick, look at the white edge of the lemon, and you can take it out after it becomes transparent.

After taking out the lemon slices, spread them out one by one to dry, then put them in a sealed bag and put them in the refrigerator for storage. It can be used both for soaking in water and as a small snack.

Wash and dry the lemon and cut it into thin slices. You can choose to dry the lemon slices in the oven or by drying the chip.

The method of using the oven:

1.Preheat the oven to about 70°C. Line a baking sheet with baking paper and place the lemon slices on top of the baking paper, keeping the lemon slices apart.

2.Place the baking sheet in the oven and keep the oven door slightly open to let the moisture out.

3.It takes about 2-3 hours until the lemon slices are dry and crispy.

4.The position of the baking tray can be adjusted appropriately during the baking process to ensure that the lemon slices are evenly dried.

5.Remove the baking tray and wait for the lemon slices to cool.

Method of drying:

1.Prepare a grid in a ventilated and dry place. Place the lemon slices on a grid rack, keeping the lemon slices far apart.

2.Lightly sprinkle a layer of caster sugar on top of the lemon slices to increase the taste and shelf life of the lemon slices.

3.Wait for the lemon slices to dry gradually at room temperature, which will take about 1-2 days.

4.The position of the lemon slices can be adjusted appropriately during the drying process to ensure that the lemon slices dry evenly.

5.When the lemon slices are completely dry, remove them and store them in a sealed scale.

It should be noted that in the process of making lemon slices, it is necessary to pay attention to hygiene and food safety to ensure that the lemon slices are not contaminated. Also, if you use the oven method, avoid burning or discoloring the lemon slices due to too high a temperature or too long.

Ingredients: 9 lemons, salt to taste.

Production steps: 1. Prepare lemons with caution and sensitivity.

2. Scrub the epidermis with salt to wash away pesticide residues and impurities.

3. Cut thin slices, try to be as thin as possible, so that the table is baked, and the thickness should be as uniform as possible.

4. Spread it on a baking net, and there should be a certain gap between each slice.

5. Select the function of the wide branches of the fruit in the oven and start baking.

6. After taking it out, place it on a baking net to cool.

7. It can be loaded up after cooling.