Pericarp is the rind of citrus fruit, which is sun-dried or artificially dried. The most significant medicinal effect of Chenpi is to dissolve phlegm and relieve cough, unclogging cardiovascular, lowering blood pressure, etc. It is one of the valuable raw materials of the same source of medicine and food. Nine system of Chenpi means that there are nine procedures in the processing, in fact, there are not nine procedures so much. It is a kind of cold fruit, very popular leisure food. The flavor is sweet, sweet, salty, sour, with the aroma of Chenpi, not only can resolve phlegm and cough, smooth thirst, good taste, and low processing costs, high economic benefits. Processing technology is as follows:

1, raw material processing: dry Chenpi should be de-bittered, the dry Chenpi softened with a lot of water immersion, through a few changes in the water to get rid of the bitter taste until.

2, hot cooking raw materials: use more than twice the raw material of water heated to boiling, add the peel *** cooking, pay attention to the heating time, about 4-5 minutes of cooking, fishing, and then add water to remove the bitterness.

3, drying: into the baking room dry to half dry state, standby.

4, preparation of liquid: with 4-5% licorice liquid, weigh 2-2.5 kg licorice, add 50 kg of water, heating and concentration, so that licorice flavor as much as possible to dissolve out. Has been boiled until the total amount of only 10-12.5 kilograms until the filtration of filtrate, slag can be reused for the second time. Add 3 kilograms of salt, 1 kilogram of sweetener, 1 kilogram of citric acid, 50 grams of vanillin, 25 grams of potassium sorbate to the licorice liquid. Fully dissolved, and heated to boiling, while hot, add 50 kilograms of semi-dry state of the peel, gently stirring, so that the peel fully absorbed liquid, it is best to stop for a night, if the absorption is not complete, the raw materials can be sent to bake again to half-dry again to absorb liquid, until fully absorbed until the flavor of the products can be guaranteed.

5, drying: absorb the liquid peel to the baking room baked to half dry state into products.

6, packaging: with exquisite packaging, each small package of 50 grams or 10-20 grams can also be, which is popular with the citrus aroma of leisure food.

Another:

(1)Process

Raw material→chopping→billet making→desalting→addition of maceration→drying→three consecutive additions and drying→mixed with licorice powder→packaging→warehousing

(2)Technological specifications

(1)Raw material: Choose yellow sweet oranges and orange and other varieties, peel the rind, and chopped into flakes (irregular), commonly known as the "money", which is the most common form. ), commonly known as "money skin". 100kg of skin plus 50kg of brine, plus 0.5kg alum, impregnated for 48 hours, and then scalded and bleached in boiling water for 2 minutes and then cooled immediately.

(2) blank: first wash the orange peel and drain the water, then add salt 50% and 30% brine (according to the ratio of fruit weight) marinated for 20 days after fishing out and drying is called blank.

(3) Desalination: soak in clean water and change the water every 4-5 hours; after about 24-48 hours, the salty taste will be reduced.

(4) make material liquid: use 6kg licorice with 30kg of water to boil 25kg of licorice water, then add 30kg of sugar and 100-150g of sodium saccharin to make the original juice, standby.

(5) impregnation with material: boil the juice, add desalination billet, and smothered for 2 hours to take out, into the drawer drying, and then add the original juice after drying, and so on for several times the last drying standby.

(6) mixing and adding licorice powder: take 1% of the total weight of licorice powder and mix it on the orange peel blanks, so that the licorice powder is evenly adhered to each piece of citrus peel

.