1. Process

Blank making - dipping with material - drying - drying with material - continuous drying with material - adding licorice powder -Finished products

2. Production points

(1) raw material requirements for the selection of fresh yellow sweet oranges, oranges, etc., peeling, shaving the fruit of the outermost layer (orange layer) as raw materials.

(2) billet

peeled orange peel, with a special planing knife planing the outermost layer of orange peel, peeled off the small skin for the flaky irregular round, commonly known as money skin. To l00 kg of orange peel plus 50 liters of plum brine (pickled plum brine), 0.5 kg of alum, together with the tank maceration. After 48 hours, fish out the orange peel, scalded and rinsed in boiling water for 2 minutes, immediately rinsed in tap water. Rinsing time mastered in about 24 hours. Then drain the orange peel, and then salted with 50% salt and 30% plum brine (the percentage of the weight of the raw material). Salt about 20 days, fishing out dry, that is, into the orange peel blank.

(3) boiling juice will be licorice boiled water, drained off the dregs and concentrated. Add appropriate amount of sugar and saccharin, dissolve together to make the original juice to be used.

(4) impregnation, drying

The orange peel billet in the tank, with boiling licorice juice poured into the tank and cover, stewed 2 hours, remove the orange peel and part of the juice, together with uniformly on the baking tray, sent to the drying room. To be dry and then add the original juice, can be repeated several times. After the last addition of drying, out of the drying room that is added to the finished weight of 1% of licorice powder, mixing evenly, that is, nine system of peel.

Nine system of Chenpi production method two:

Family eat citrus left citrus peel, thrown away is a pity, it can be dried, collected, made of delicious nine system of Chenpi. The most significant medicinal effect of Chenpi is to dissolve phlegm and stop cough, unclog cardiovascular, lower blood pressure, etc. It is one of the valuable raw materials of medicine and food.

1, raw material treatment: dry Chenpi should be de-bittered, soak the dry Chenpi in a lot of water to soften, through several water changes to remove the bitter flavor until.

2, hot cooking raw materials: use more than twice the raw material of water heating to boil, add the peel *** cooking, about 4-5 minutes, fishing, change water, according to the above steps to cook again to get rid of bitterness.

3, drying: sun to half dry state, standby.

4, the preparation of liquid: according to 25 grams of licorice: 500 grams of water: 500 grams of tangerine peel (semi-dry) that is, the ratio of 1: 20: 20, first of all, the licorice and water heating and concentration, so that the licorice flavor as much as possible to dissolve out. Has been boiled until the total amount of only about 1/3 more, after filtration to take the filtrate, the residue can be used for the second time. To the licorice liquid add appropriate amount of salt (500 grams of wet orange peel plus 20 grams of salt), 150 grams of sugar, fully dissolved, and heat to boil, add half-dry state of the peel while hot, gently stirring, so that the peel fully absorbed liquid, the best to park for a night, if the absorption is incomplete, you can sunshine the raw material to half-dry again to absorb the liquid until fully absorbed until it is guaranteed to ensure that the products of the flavor.

5, drying: the absorbed liquid peel sent to baking or sunshine to half dry state into products.

Of course, it can be simpler, the licorice after drying (with rice cooker or microwave oven baking) into the blender into powder, peel boiled and squeezed dry, sprinkled with a layer of licorice powder, sun-dried that is.

Nine system of peel production method three:

(1) raw materials: selection of yellow sweet oranges and oranges and other varieties, peeling the outer rind, and chopped into slices (irregular shape), commonly known as "money skin". 100kg of skin with 50kg of brine. 100kg of skin with 50kg of brine, plus 0.5kg alum, impregnated for 48 hours, and then scalded and bleached in boiling water for 2 minutes and then cooled immediately.

(2) blank: first wash the orange peel and drain the water, then add salt 50% and 30% brine (according to the ratio of fruit weight) marinated for 20 days after fishing out and drying is called blank.

(3) Desalination: soak in clean water and change the water every 4-5 hours; after about 24-48 hours, the salty taste will be reduced.

(4) make material liquid: use 6kg licorice with 30kg of water to boil 25kg of licorice water, then add 30kg of sugar and 100-150g of sodium saccharin to make the original juice, standby.

(5) impregnation with material: boil the juice, add desalination billet, and smothered for 2 hours to take out, into the drawer drying, and then add the original juice after drying, and so on for several times the last drying standby.

(6) mixing and adding licorice powder: take 1% of the total weight of licorice powder and mix it on the orange peel blanks, so that the licorice powder is evenly adhered to each piece of citrus peel