1. process flow

Blanking, feeding and soaking, drying, feeding and drying, continuously feeding and drying, and adding licorice powder to obtain the finished product.

2. Key points of production

(1) Fresh yellow sweet orange, orange, etc. As raw materials, the outermost layer (orange layer) of fruit is peeled and scraped as raw materials.

(2) Plane the outermost layer of peeled orange peel with a special plane, and the peeled small peel is flaky and irregular, commonly known as money peel. Put 100 kg of orange peel, 50 liters of plum brine (pickled plum brine) and 0.5 kg of alum into the tank for soaking. After 48 hours, take out the orange peel, blanch it in boiling water for 2 minutes, and immediately rinse it with tap water. The rinsing time is about 24 hours. Then drain the orange peel, and then marinate it with 50% salt and 30% plum brine (referring to the weight percentage of raw materials). Pickling for about 20 days, taking out and drying to obtain orange peel blank.

(3) Boil the licorice, drain the residue and concentrate. Add a proper amount of sugar and saccharin, and dissolve them together to make the original juice for use.

(4) soaking and drying. Put the orange peel blank into the jar, pour the cooked licorice juice into the jar, and cover it. After stewing for 2 hours, take out the orange peel and part of the juice, put them in the baking tray together, and send them to the baking room for drying. After drying, add the original juice, which can be repeated many times. After the last feeding and drying, licorice powder (65438 0% of the weight of the finished product) was added outside the drying room, and mixed evenly to obtain nine-system dried tangerine peel.