How to make nine tangerine peel simple practices

Poria cocos is the raw material we often see, that is, the orange peel is dried to produce Poria cocos, daily life we have nine tangerine peel practice, is a very well-known specialty snack, the whole process of making is very complicated, if you want to do some difficulties at home, although the raw materials are easier to find, the whole process will be applied to some raw materials, it is difficult to find, but you can first understand the practice, and then make it after collecting the raw materials, the practice of nine tangerine peels is as follows:

Nine tangerine peels mean that there are nine processes in production and processing, but in fact there are not as many nine processes. It is a kind of preserved fruit, which is very popular with everyone's leisure and entertainment food. The taste is sweet, sweet, salty, sour, with the fragrance of Poria cocos, which can not only relieve cough and phlegm, relieve liver and regulate qi and quench thirst, good taste, and low production cost and high economic benefits.

The production and processing technology is as follows:

1. Raw material solution: Dried Poria cocos should be debittered, and the dried Poria cocos should be soaked too much to become loose, and the bitter and astringent taste should be removed according to the water change of the fish tank several times.

2. Hot boiling raw materials: Heat to boiling with cold water twice as much as the raw materials, add Poria cocos to cook together, pay attention to the heating time, cook for about 4-5 minutes, remove it, and then put water to remove bitterness.

3. Dryness: Dry and irritable into the drying room to air drying, reserved.

4. Configure the material liquid: Use 4-5% licorice liquid, weigh the licorice, add 50kg of cold water, and heat the extraction to make the licorice taste melt out as much as possible. It has been boiled until the total yield is only enough, and after considering the leasyate, the slag can be reused a second time.

Add 3kg of edible salt, 1kg of cyclamate, 1kg of sodium citrate, 50g of vanillin, and 25g of potassium sorbate to licorice liquid. Sufficient melting, and heating and boiling, while hot to add 50kg of air-dried Poria cocos, gently mix, so that Poria cocos fully digest and absorb the material liquid, it is best to stop for a night, if the digestion and absorption is not complete, you can send the raw materials to bake to air dry and digest and absorb the material solution again, until it is completely digested and absorbed, you can ensure the taste of the product.

5. Dryness: Poria cocos that digests and absorbs the material liquid is sent to the drying room to bake until it is air-dried.

The practice of nine tangerine peel is detailed here, although the taste of nine tangerine peel is good, it is also very delicious to eat, it is very inconvenient to do it yourself, it is recommended that everyone will buy in the sales market, if you are indeed interested in making hobbies, you can also prepare raw materials in advance, if the seasoning applied is complete, it doesn't matter, you can apply similar raw materials, although it will affect the taste, but there is another taste, Poria cocos is also beneficial to the human body.

1. Soak the orange peel in water and soak it with a little salt. One night is most suitable.

2. After soaking, boil the orange peel to filter the bitterness. Boil the water for 30 seconds and scoop up the orange peel. Pass with water a few times.

3. Squeeze the water to dry the orange peel by hand.

g of boiled licorice 25g. Cook until a third of the water remains.

5. Clip out the licorice. Add 20g of salt and 150g of sugar. When the sugar and salt are dissolved, add the wrung out orange zest with a bald head.

6. Soak for one night. Oven dry. Soak the licorice water if there is any. Tumble dry and soak. Repeat until licorice water is gone. And that's it.

You don't need to dry it to make nine tangerine peels! Kitchen novices can easily grasp 丨Super Idea King 0220

Nine tangerine peels are made of citrus and fresh oranges, using waste peel essence, and its economic benefits are quite good. Here is a processing method. Nine tangerine peel is a licorice product, the color is yellow-brown, the slice is thin and uniform, sweet, salty, fragrant, spicy taste, eating can quench thirst and produce Jin, regulate qi and appetize.

1. Process flow Billet making - feeding impregnation - drying - feeding drying - continuous feeding drying - adding licorice powder - finished product 2. Production points (1) Raw material requirements: select fresh yellow sweet oranges, fragrant oranges, etc., peel and remove the outermost layer of the fruit (orange layer) as raw materials. (2) Billet making:

Peel off the orange peel, use a special planer knife to cut off the outermost layer of the orange peel, peeled off the small peel is a sheet irregular round, commonly known as money peel. Take l00 kg of orange peel and add 50 liters of plum brine (marinated plum brine 5 kg of alum, and dip them in a jar together. After 48 hours, remove the orange peel and blanch it in boiling water for 2 minutes, then rinse immediately in tap water.

The rinsing time is about 24 hours. The orange peel is then drained and salted with 50 parts of salt and 30 parts of plum brine (the percentage by weight of the raw material). Salted for about 20 days, remove and dry, that is, orange peel blank.

3) Boil the juice: Boil the licorice, drain the dregs and concentrate. Add an appropriate amount of granulated sugar and saccharin, dissolve together to make the original juice and set aside.

4) Dipping and drying: pour the orange peel blank into the jar with boiling licorice juice and cover it, simmer it for 2 hours, take out the orange peel and part of the juice, put it evenly in the baking tray together, and send it to the drying room to dry. After drying, add the original juice and repeat as many times.

After the last feeding and drying, licorice powder with a weight of 1 of the finished product is added to the drying room, and the mixture is even, that is, nine tangerine peels. Attached: Tangerine peel is the peel of citrus fruits, which is made by drying or artificial drying, among which the citrus peel of Xinhui mandarin 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.

Nine tangerine peel is not only a delicious snack, but also has the effect of regulating qi and strengthening the stomach, drying and dampness, dissolving phlegm, relieving greasy fragrance, reducing inversion and relieving nausea.

300 grams of orange peel, 30 grams of licorice, 100 grams of sugar.

01 First of all, put the orange peel in the sun and expose it to the sun for about 5 days.

02 Then put it in water to wash and dry clean.

03 Scoop it up, remove the stem, and tear the orange peel into small pieces.

04 Add half a pot of water to a pot, cover and bring to a boil.

05 Bring to a boil and cook for about 3 minutes, then remove the basket and drain the water.

06 Put the licorice in a flour machine and beat into powder. 【If you don't have a flour beater, you can buy powdered licorice】07 Put the drained orange peel in a bottle, then add 50 grams of sugar and stir well.

08 Strain the licorice powder through a filter and stir well.

09 Then sprinkle with a layer of sugar.

10 Cover and marinate in the refrigerator for 2 days.

11 After 2 days, take it out and spread it into the oven dish.

12 Then put it in the oven and bake at 200 degrees for about 30 minutes. [If there is no oven, you can leave it in the sun for 1 day].

13 Then he took it out and put it in the steamer.

14 Steam for about 20 minutes. 【Mainly steam the tangerine peel and soften】15 Take out the steamed tangerine peel and put it in the bottle, and sprinkle a layer of sugar.

16 Stir well and refrigerate for another 2 days. Steaming, roasting, and marinating can be repeated about 4 times.

17 The tangerine peel that has been steamed, roasted, and marinated four times is made, then put in a bottle, sealed and put in the refrigerator, ready to eat.

1. Ingredients: 350g of dried tangerine peel, 25g of licorice, 500ml of water, 100g of sugar, 20g of salt.

2. Raw material treatment: The selected dried tangerine peel should be debittered, soaked in a large amount of water to soften, and rinsed four or five times by changing the water to bring away the original bitterness.

3. Hot boiling raw materials: Heat to boiling with water twice as much as the raw materials, boil with the tangerine peel that has taken away part of the bitterness, boil for about 4 5 minutes, pick up, change the water, and cook again according to the previous steps to remove the bitterness.

4. Drying: Dry to a semi-dry state in the sun, do not be too soft.

5. Preparation of material liquid: 25 grams of licorice, 500 grams of water, 500 grams of tangerine peel (semi-dry), that is, 1:20:

20 ratio, first heat and concentrate the licorice and water to make the licorice flavor dissolve as much as possible. When the total amount is only about 1 3, the filtrate is filtered and the slag can be reused for the second time. Add the 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, you can dry the raw materials again to semi-dry and absorb the material solution again until it is completely absorbed, you can ensure the flavor of the product.

6. Drying: The tangerine peel that has absorbed the material liquid is sent to bake or dried to a semi-dry state to become a product. Of course, it can also be simpler, after drying the licorice (using a rice cooker or microwave oven), put it in a blender to beat it into powder, boil the tangerine peel and squeeze it dry, sprinkle with a layer of licorice powder, and dry it.

1. Raw material treatment: Dried tangerine peel should be debittered, soaked in water to soften, and the bitterness was removed through several water changes.

2. Hot boiling raw materials: Heat to boiling with water twice as much as the raw materials, add tangerine peel and cook together, pay attention to the heating time, cook for about 4 5 minutes, pick 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 flavor of licorice 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 that absorbs the material liquid is sent to the baking room to bake to a semi-dry state to become a product.