The production process of tangerine peel: blank making-adding materials and soaking-drying-adding materials and drying-continuous feeding and drying-adding licorice powder-finished product

The production process of tangerine peel:

Selection of raw materials: Choose fresh yellow sweet oranges, fragrant oranges, etc., peel them, and scrape the outermost layer (orange layer) of the fruit as raw materials.

Preparation stage: Use a special planer to peel off the outermost layer of the orange peel. The peeled off peel will be in the shape of an irregular round shape.

Additional impregnation stage: add 100 kilograms of orange peel, 50 liters of plum brine (brine for pickling plums), and 0.5 kilograms of alum, and put them into the tank for maceration. After 48 hours, remove the orange peel, blanch it in boiling water for 2 minutes, and rinse immediately in tap water. The rinsing time should be about 24 hours. Then drain the orange peel and salt it with 50% table salt and 30% plum bittern (referring to the weight percentage of the raw materials). Salt it for about 20 days, take it out and dry it, and it will become orange peel.

Juice boiling stage: Boil the licorice in water, drain off the residue and concentrate. Add appropriate amount of sugar and saccharin, dissolve together to make original juice and set aside.

Drying stage: Put the orange peel into a vat, pour boiled licorice juice into the vat and cover it. After stewing for 2 hours, take out the orange peel and part of the juice, and put them evenly in the dryer. In the plate, send it to the drying room for drying. After drying, add the original juice, which can be repeated multiple times. Adding licorice powder stage: After the last addition and drying, add licorice powder with 1% of the weight of the finished product immediately after leaving the drying room, mix evenly, and the nine-piece tangerine peel is obtained.