Nine-system dried tangerine peel is one of the traditional famous dishes of Han nationality in Chaoshan area of Guangdong Province. It belongs to preserved fruit food, and its full name is Cantonese-style nine-system dried tangerine peel, which is different from Suzhou-style dried tangerine peel.
Nine-system dried tangerine peel is made of high-quality citrus peel as raw material, and it can be made into a formal product after several processes, such as peeling, soaking and bleaching, preservation, peeling, pickling, draining, seasoning, repeated drying, storage and packaging. Because of the complicated and rigorous process, it is called "nine systems".
Pericarpium Citri Tangerinae is the peel of citrus fruit, which is made by sun drying or artificial drying, and the peel of Xinhui citrus is the most valuable. The most significant effects of dried tangerine peel are expectorant, cough relieving, cardiovascular and cerebrovascular dredging, blood pressure lowering, etc. It is one of the precious raw materials with the same origin of medicine and food.
Nine-system dried tangerine peel means that there are many processes in processing, and "nine" is an imaginary number, which means more. This is a kind of preserved fruit, which is very popular among the public. The flavor is sweet, sweet, salty and sour, with the aroma of dried tangerine peel, which can not only eliminate phlegm and relieve cough, but also quench thirst with qi, with good taste, low processing cost and high economic benefit. The processing technology is as follows:
1, raw material treatment: dry tangerine peel should be debittered, soaked in water to soften, and debittered by changing water several times.
2, hot cooking raw materials: with twice as much water as the raw materials to boil, add dried tangerine peel to cook, pay attention to the heating time, cook for about 4-5 minutes, fish out, and then add water to remove bitterness.
3. Drying: drying in a curing barn to a semi-dry state for later use.
4. Prepare feed liquid: use 4-5% licorice liquid, weigh 2-2.5 kg licorice, add 50 kg clear water, and heat and concentrate to dissolve the flavor of licorice as much as possible. Boil until the total amount is only10-12.5 kg, and filter the filtrate, and the residue can be reused for the second time. Add 3 kg of salt, 1 kg of sodium cyclamate, 1 kg of edible citric acid, 50 g of vanillin and 25 g of potassium behenate to licorice liquid. Dissolve fully, heat and boil, add 50kg of semi-dry dried tangerine peel while it is hot, stir gently, let the dried tangerine peel fully absorb the feed liquid, and it is best to leave it for one night. If it is not fully absorbed, the raw materials can be dried until it is fully absorbed, so as to ensure the flavor of the product.
5. Drying: the dried tangerine peel absorbed by the feed liquid is sent to a curing barn and baked to a semi-dry state to obtain the product.
6. Packaging: 50 grams per packet or10-20 grams in exquisite packaging, which is a popular snack food with citrus fragrance.