Chenpi is the peel of citrus fruit, which is made by sun drying or artificial drying. 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 nine processes in processing, but there are not as many as nine processes. 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. There are two manufacturing methods, and the processing technology is as follows:

The first production method: 1, raw material treatment: the dried tangerine peel should be debittered, soaked in a large amount of water to soften, and the bitterness is 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. The second production method: 1) Raw materials: yellow sweet orange and fragrant orange are selected, and their exocarp is peeled and chopped into pieces (irregular shapes), commonly known as "money skin". Add 50kg halogen and 0.5kg alum to 100kg skin, soak for 48 hours, blanch in boiling water for 2 minutes, and then cool immediately.

(2) Blanking: firstly, wash the orange peel and drain the water, then add 50% salt and 30% brine (according to the ratio of fruit weight) for pickling for 20 days, then take it out and dry it, and call it peel blank.

(3) Desalination: soaking in clean water, and changing water every 4-5 hours; After about 24-48 hours, the salty taste is reduced.

(4) Material preparation solution: 6kg of licorice is added with 30kg of water to make 25kg of licorice water, and then 30kg of white sugar and 100- 150g of sugar sodium are added to make raw juice for later use.

(5) Soaking and feeding: boiling the juice, adding the desalted blank, soaking for 2 hours, taking it out, putting it into a drawer, drying it, adding the original juice, and finally drying it for later use.

(6) adding licorice powder: taking 1% of the total weight of licorice powder and mixing it on the orange peel blank, so that the licorice powder can be uniformly adhered to each orange peel.