Preparation method of lemon preserved fruit

The invention discloses a preparation method of a lemon preserved fruit. The preparation method comprises the steps of preprocessing, cutting, juice squeezing, slicing, calcification, debitterization, desalination, pickling, reladling, acid regulation and drying. According to the existing preparation processes of lemon preserved fruits, a salt blank is prepared by virtue of long-time sugaring, or airing and salting at the high temperature above 80 DEG C and is rinsed, and the processes belong to high-energy and long-time processing steps, so that the taste and the characteristics of fresh lemons are lost. According to the preparation method, the lemon preserved fruit is subjected to high-temperature and short-time debitterization, is added with auxiliary materials and additives, is pickled at the normal temperature and is dried at the temperature not higher than 65 DEG C, and therefore, the prepared product preserves the flavor and the color of the lemons. Besides, two ends and the middle of the lemon are slotted by virtue of the process, the lemon juice is firstly recycled through squeezing, the original tissues of the lemon are preserved, and the original shape of the lemon is kept, so that the lemon preserved fruit prepared by virtue of the process has the same appearance with preserved fruits prepared by directly slicing fresh fruits.