This is a candied fruit, raw material is the lemon salt embryo. Processing techniques are as follows: 1. Raw material processing: desalination of salty lemon, soaked with water, desalinization with flowing water and frequent desalination of water is greatly shortened, otherwise the time required for soaking in still water is longer, and the degree of desalination is generally not required to completely remove the salt. . Can retain 2-3% salt, but also can maintain some sour. 2. Bake to a semi-dry state after desalting. 3. Translucent sugar technology: Because the individual lemon is larger and the meat is thicker, the translucent sugar method is used. The first is to prepare 40% sugar liquid. The amount of sugar used is 0.7-0.8 times the raw material, and then 40% sugar liquid is prepared. Add 0.5-1% salt, 0.05% potassium sorbate or 0.1% sodium benzoate to the sugar liquid, boil the mixed sugar liquid until the sugar dissolves, and then add the semi-dry raw material for impregnation. During the impregnation process, the sugar liquor must be continuously heated and concentrated to increase the sugar content. This is repeated until the sugar concentration is increased to 65%, that is, when the soluble solids concentration is increased by 65%, the concentration is maintained for 2-3 days, and the lemon is observed. The translucent translucent process can end. If the production cycle is to be shortened, the raw material can generally be cut into several pieces for translucent sugar, and the production cycle can be completed in 5-7 days. 4. Drying: The raw material is picked up from the sugar liquid and dried at 60-65 degrees Celsius. The water content is about 25-26%. 5. Packaging 6. Finished products: Lemon tart should have a light yellow translucent surface, the surface does not return to sand, flake, lemon aroma, sweet and sour. More than 55% sugar content, moisture content 25-26%.