1. The raw material should be about 7 ripe grapefruit.

2. Peel and cut into strips. Peel off the pomelo peel, cut off the outer cortex, and then cut the outer cortex and the white cortex into strips or sheets respectively. The length and thickness depend on product specifications and consumption habits. The outer cortex and the white cortex can also be cut into strips or sheets together.

3. For every 100kg of raw materials, 0.25-0.5 kg of lime and 0.5-0.75 kg of white thong are used to make limewater. First soak the raw materials in lime water for about 2 hours, stir them from time to time, and then take them out and wash them.

4. Pre-cook to remove bitterness. Pre-boiling bark in boiling water for 10 ~ 15 minutes to soften the peel and remove bitterness. Rinse with clear water, squeeze dry, and then boil sugar.

5. Add 60kg of sugar for every 100kg of raw materials. When cooking, keep the sugar on a warm fire, slowly cook until the boiling point reaches 1 10℃, stop heating, take out the drained sugar solution, and put it on a plate to dry.

6. After drying, send it into a drying room or dryer at 75℃ for about 8 hours, then take it out, cool it and mix it with sugar to get the finished product.

quality index

1. The color is green, transparent and consistent.

2. The tissue shape and size are basically the same, the tissue is full, the meat is crisp and tender without slag and impurities.

3. The taste is grapefruit, sweet and slightly spicy.

4. The storage period is 6 months from the date of product warehousing.