Lemons are native to Southeast Asia, the main producing areas are the United States, Italy, Spain and Greece. Lemons are rich in citric acid and vitamin C, which can be used as first-class seasonings for the preparation of beverages, food, cosmetics and medicines. Dried lemon is rich in fiber and is a natural snack food. Baixin lemon dryer can be divided into multiple stages, drying fresh lemons at medium and low temperatures, so that the lemon drying effect is best. Dried lemon will not change any of its nutritional value. The scent of lemon is preserved and the taste is better.

Choose high-quality lemon fruit and wash it with salt water to remove pesticide residues.

Cut the fruit into slices of about 4 mm by hand or with a slicer, pay attention to the thickness to be even, and remove the lemon seeds.

Put the lemons on the tray and put them in the drying room.

Set the temperature of the dryer to 45°C, 50°C, and 53°C for 15 hours to complete the lemon drying.

Different lemon thickness will have different dehydration time, the thinner, the shorter the dehydration time. Dried lemon slices will regain moisture when in direct contact with air, so they need to be sealed and packaged. If you use vacuum packaging, you can better preserve the color and aroma of lemon slices.