Key points of processing technology of Chinese wolfberry

1. Drying: fresh fruits should be placed in a cool and ventilated place for 2 days, then dried in weaker sunlight, covered at night, not exposed to dew, and do not turn with your hands to prevent the fruit from blistering and blackening. 2. Drying: first, the pericarp was slightly wrinkled by baking at 40-50 ℃ for 24-36 hours, then baked at 45 ℃-50 ℃ for 36-48 hours until all the fruits shrank and wrinkled, and finally dried at 50 ℃-55 ℃ for 24 hours. Dried fruit, remove the stalk, debris can be used as medicine. The drying rate of the fruit is 4-4.5 ∶ 1, the water content is 10% MU12%, the pericarp is soft and moist, the polysaccharides are the same, the color is red, the flesh is thick, and the fruit is free of avocado, impurities, moth and mildew.