Dried tangerine peel must be dried. Generally, the dried tangerine peel is divided into 3 or 4 petals, and dried after removing the meat. It takes about one to two years for the citrus peel to ferment naturally into dried tangerine peel, which will have the aroma of dried tangerine peel. At first, the color was bluish yellow, and the longer the storage time, the darker the color, and the finer the white fibers inside the dried tangerine peel.
The key to the preservation of dried tangerine peel is to dry the clean pericarp in the shade, put it in two layers of plastic bags and seal it for one year, and the effect is the best in the third year. At this time, the dried tangerine peel is not strong or dry, with pure and rich smell and good taste.
Before preservation, we must pay attention to fully cleaning and soaking fresh orange peel to remove harmful residual pesticides and preservatives. Dried tangerine peel must be kept dry. It can be dried and put into a sealed glass bottle, and then stored in the freezer of the refrigerator. If it is found to be wet during storage, it should be dried or baked again for long-term collection.
The longer it is stored, the better its medicinal efficacy and the higher its value.