What is the value of citrus peel?

Extraction of Dietary Fiber Studies have shown that dietary fiber has physiological functions such as increasing intestinal peristalsis, preventing constipation, improving intestinal flora, reducing the occurrence of colon cancer, breast cancer, gastric cancer and esophageal cancer, regulating blood sugar and blood lipids, and controlling obesity. Therefore, in 2000, the Chinese Nutrition Society decided to include dietary fiber when formulating the "Reference Intake of Chinese Residents' Dietary Nutrition Table". In citrus peels, cellulose and hemicellulose account for about 50 60%, so it is a good raw material for extracting dietary fiber.

Dietary fiber extracted from citrus peels has been studied and its composition has been determined. The extraction process is as follows: orange peel off the yellow cortex and only retain the white cortex Ground to water for 30 minutes (material to water ratio 1 25) Filter, collect filter residue Dry Crush Methanol washing Ether washing Vacuum drying.

The main purpose of water extraction is to remove reducing sugars and prevent browning of cellulose powder during placement. Methanol and ether washing is mainly to remove proteins, essential oils, flavonoids, etc. to prevent browning and reduce bitterness. In the extracted dietary fiber, it is mainly composed of cellulose, hemicellulose, pectin, and lignin, which account for the total weight of the dried peel, respectively

3% and.

My mom cooks with citrus peel, which is sweet and bitter, and it's delicious.

Put it in the refrigerator to get rid of the odor in the refrigerator!

Also, you can boil water to remove the fire, remember to add rock sugar!

I know that I can make spices.

Authentic tangerine peel is made from orange peel, especially the Guang tangerine peel - Xinhui tangerine peel is authentic. Now due to the wide planting of oranges, and the improvement of grafting technology, there are skills in making tangerine peel in various places, and it has produced the use of other varieties of oranges or even orange peels to make tangerine peels, plus in terms of medicinal value, the efficacy of new tangerine peel and orange peel is not much different, and there is a misunderstanding that orange peel is made into tangerine peel, in fact, the older the orange tangerine peel, the better the effect of stomach management.

1. Tangerine peel is made of orange peel, and all kinds of orange peel can be made into tangerine peel. Like Xinhui mandarin, Ou mandarin, Sihui mandarin, etc., can be made into tangerine peel, and tangerine peel is not determined which kind of orange peel it is. Different varieties of orange peel, the tangerine peel made is different, the tangerine peel must be the peel of naturally ripe oranges, made of green orange peel, can not be called tangerine peel, to be called green peel.

2. Tangerine peel is the first in Xinhui, Xinhui tangerine peel is mostly made of big red orange peel, after three years or more of storage, its flavor is more mellow, the tea brewed out is fragrant for a long time, the taste is sweet and delicious, and the aftertaste is long. The quality of ordinary tangerine peel is different, and the fragrance is naturally very different. Ordinary tangerine peel is generally made in one year, all of which are 100 years old tangerine peel, and the older the tangerine peel, the more fragrant, the better.

3. Tangerine peel is made of naturally ripe citrus peel, and any ripe citrus peel can be made of tangerine peel. Tangerine peel is superior to Sichuan tangerine peel and Guangchen peel, among which Guangdong Xinhui tangerine peel can be called the top grade of tangerine peel, it is made of big red mandarin peel, after three years or more of storage. Different varieties of citrus peel can be made into tangerine peel, but the quality is slightly different depending on the raw material.

Hello; Tangerine peel is the peel of citrus fruits, which is made by drying or artificial drying, among which the peel of Xinhui mandarin orange has the highest value. The most significant medicinal effect of tangerine peel is to dissolve phlegm and relieve cough, dredge cardiovascular and cerebrovascular vessels, lower blood pressure, etc., and is one of the valuable raw materials of medicine and food. Nine tangerine peels mean 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 with the public. The flavor is sweet, sweet, salty, sour, with tangerine peel aroma, which can not only dissolve phlegm and relieve cough, quench thirst, taste good, and have low processing cost and high economic benefits. The processing technology is as follows:

1. Raw material treatment: Dried tangerine peel should be debittered, soaked in a large amount of water to soften, and the bitterness was removed by changing the water several times. 2. Hot boiling raw materials:

Heat to boiling with water twice as much as the raw material, add tangerine peel and cook together, pay attention to the heating time, cook for about 4 5 minutes, scoop up, and then add water to remove bitterness. 3. Drying: Dry to semi-dry state in the baking room and set aside.

4. Preparation of material liquid: Use 4 5 licorice liquid, weigh 2 kg of licorice, add 50 kg of water, heat and concentrate, so that the licorice flavor can be dissolved as much as possible. Cook until the total amount is only 10 kg, then filter the filtrate and the residue can be reused a second time.

Add 3 kg of table salt, 1 kg of cyclamate, 1 kg of edible citric acid, 50 g of vanillin, and 25 g of potassium sorbate to the licorice liquid. Fully dissolved, and heated and boiled, add 50 kg of semi-dry tangerine peel while hot, stir gently, let the tangerine peel fully absorb the material liquid, it is best to park it for a night, if the absorption is not complete, the raw materials can be sent to bake to semi-dry again to absorb the material liquid, until it is completely absorbed, you can ensure the flavor of the product. 5. Drying:

The tangerine peel leg that has absorbed the liquid Spasm Chanjing paddle spoon stabbing Tong Peony Po II? 6. Packaging: With exquisite packaging, 50 grams or 10 20 grams per small package can also be, which is a popular snack food with citrus aroma.

Orange peel. Tangerine peel, the name of traditional Chinese medicine. It is the dried ripe peel of the citrus reticulata blanco and its cultivated variety.

The medicinal herbs are divided into "tangerine peel" and "guangchen peel". Ripe fruits are picked, peeled, and dried in the sun or at low temperatures.

The tangerine peel is often peeled into several petals, the base is connected, and some are irregular sheets, with a thickness of 1 4 mm. Outer surface orange-red or reddish-brown with fine wrinkles and concave punctate oil chambers; The inner surface is pale yellowish-white, rough, with yellowish-white or yellowish-brown tendoned vascular bundles. The texture is slightly hard and brittle.

It is fragrant, pungent and bitter in taste.

Sex Taste bitter, pungent, warm.

Return to the lungs and spleen.

Function: Regulate qi and strengthen the spleen, dry and damp and dissolve phlegm.

It is mainly used for abdominal distention, less eating, vomiting and diarrhea, coughing and more phlegm.

Citrus peels are quite abundant during the citrus season. Citrus peel contains a large number of vitamin C, carotene, protein, sugars and a variety of trace elements that are beneficial to the human body, and the nutritional value is very high. Casual snacks processed and produced with citrus peels, orange yellow in color and elastic; The taste is delicate, with a certain bite, and it does not stick to the teeth; The taste is sweet, mild, and has a unique flavor that ladies and children love to eat.

Processing technology of citrus peel green and red silk.

1. Material preparation. Choose fresh disease-free citrus peels (dried ones are also OK), rinse them with clean water to remove dirt and debris, and then soak them in a 5% aqueous solution of bleaching powder for preservation.

2. Cutting. The soaked citrus peel is gently scraped off the white peel with a knife, placed in a cool and ventilated place to dry until semi-dry, and then cut into slender filaments about 2mm wide with the knife used by the Chinese medicine pharmacy (the longer the better), and put it in a cloth bag and squeeze off the remaining juice of the orange peel with a press plate or on an oil press.

3. Dipping. Put the shredded orange peel in a large clay jar (or porcelain basin) and soak it in sugar water. 85kg of citrus peel shreds, with 125kg of white sugar and 160kg of warm water, soaked for 48-50h (hours), removed and put into a sieve to drain (the filtered sugar solution can be used as the next soaking solution with appropriate sugar).

4. Coloring. Put the filtered citrus peel into a stainless steel pot with a concentration of 20-40 sugar water, add an appropriate amount of red, green (or yellow, purple) food coloring, and stir well. Heat and boil, stir while cooking, when the citrus peel shreds are soaked in cold water and do not fade, they can be removed and drained (excess pigment liquid can be left for use), pay attention to the fire can not be too strong, too large, and the cooking time can not be too long.

5. Cool sun. Put the dyed and filtered green and red silk on the sieve and put it in a ventilated place to dry until it is semi-dry, you can spray some preservative sorbic acid or benzoic acid (sodium benzoate can also be used), and then continue to dry until it is dry, and you can package it**. The green and red silk is sweet and refreshing, with good color and flavor, unique flavor, and has the effect of appetizing and dissolving phlegm.