First, pickled citron process process raw material selection - cleaning - hot scalding - marinated - after cooked - salt billet - desalination - cut section - mixing - bottling - sealing - finished Operation points 1, raw material selection: removal of old stems, yellow leaves, select fresh, tender alum buds, washed in clean water, drain. 2, blanching: The citron was placed in boiling water and blanched for 30-60 seconds to burn. The purpose of the blanching is to passivate the oxidase activity of the toon. 3, pickled: Because of the small amount of water in the citron, in the marinating, according to the ratio of raw materials: water = 2:1, the amount of salt is 25% of the total. Then lay a layer of salt on a layer of vegetable, sprinkle a layer of salt on the top layer, cover the mouth of the altar with mats and bamboo pieces, and compact it with stones. 4, after the cooked: After 3 days into the square can turn over the altar, about once a week, turn a total of 3 - 4 times, after two months of ripening period is mature salt billet. 5, spices: different formulas, made of different flavors of taro. 1 pickled wolfberry: The mature salt wolfberry rinse in water for 30 minutes, remove, dehydrated and cut into small pieces of about 2 cm long, add 0.05% sodium benzoate, stir well, bottling and sealing is the finished product. 2 seasoning taro: sugar 2.5%, monosodium glutamate 0.2%, 0.05% sodium benzoate, vinegar, soy sauce a little. The mature salt billet is rinsed in clean water for 60 minutes. After dehydration, it is cut into small pieces of about 2 centimeters. The seasoning is mixed well with it and bottled and sealed. After six months of storage, the color is green and brown, with pleasant fragrance. One year later, it is dark brown and brown in green. It is a typical pickle. Second, the process of raw material selection process - cleaning - salt, dipping sauce - bottling - sealing - finished operating points: 1, raw material selection, cleaning: with the pickle process. 2. Beating: Add salt and water separately according to 20% of the weight of raw materials, and use a multi-functional food processor to make uniform sauce. 3, bottling: The sauce will be directly into the four-rotary bottle, tighten. After two months, it is cooked and finished. After being stored for half a year, the torreya sauce has a light green color and a brownish color. It has a very rich fragrance and delicate fragrance. The sauce body is delicate and even, and can maintain the original color, fragrance and taste of the torreya.