Citrus peel contains a lot of vitamin C, carotene, protein, sugar and trace elements that are beneficial to human body. It has high nutritional value and can be processed into various health foods or food materials. It is an important food resource.
Spiced Orange Peel the fresh orange peel in clear water for a day and night. Remove pedicles, heads, and moldy portions. Squeeze in a boiling water pot and boil for 30 to 40 minutes. Drain the water and drain. Cut into 1cm squares. The small pieces, according to the ratio of 500 grams of wet orange peel and 20 grams of salt, then boil in the pot for 30 minutes, remove, wet and sprinkle with a layer of licorice powder, about 15 grams per 500 grams of licorice powder, after drying It is sweet, fragrant, sour, salty, and slightly bitter with five orange peels. The taste of this orange peel is long, as well as the role of medication.
Orange peel is washed with mildew-free orange peel, soaked in clean water, then drained, chopped and chopped into a pan, soaked in water, boiled after a high heat, switch to gentle heat for 5 hours (hand-rolled) Broken for degree). Then remove the peeled orange peel, add the same amount of white sugar as the dried orange peel, mix well, and cook with low heat for 4 minutes. Serve as a sweet orange peel sauce.
Orange peel powder will be washed, dried orange peel after crushing, freeze or spray and other methods of drying, can be made of orange flavor with excellent color. It can be used as a flavoring agent, coloring agent, and dietary fiber in pastries, cookies, and ice cream.
Fresh orange peel washed with water (dry skin soaked for 2 to 3 hours), cut into 5 cm long, 0.5 cm wide strips. Soak for 1 to 2 days with 10% saline solution to remove bitterness. Then put the orange peel in boiling water and cook for a few minutes to make the degree of cooking clear. Candied for 24 hours after dipping for 5 minutes. Remove and drain the sugar liquid and put it in an oven-type oven (60~70°C). Remove it when 7~80% dry.
Orange peel 50 kilograms of fresh orange peel, sugar 40 kilograms, 300 grams of licorice powder, 100 grams of allspice, food coloring. Wash the fresh orange peel, thoroughly smash the surface oil, and soak it in 10% salt water for 1 day and night, then put it in clean water and boil for 5 minutes, remove it, drain it and let it dry for one day. Cut it into small squares and place it in a pan. Add the white sugar to the boiled water and boil. Melt until the sugar is thick and the peel is clear. Remove the boiled orange peel, drain the sugar, and spread it on a bamboo raft. Add some of the sugar and mix well. The sugar-coated orange peel is loaded into a tray and sent to a drying room, where it can also be dried. At this time, the allspice and licorice powder are evenly spread on the dried peel to become the citrus peel sugar.
The fruit peels are peeled off with clean water, washed with orange juice, and peeled with fresh water. After being pulverized with a pulverizer, they are pulverized and pulverized, usually grinding 2 or 3 times. Add the water to the pulp slurry and dilute it. Add it to a ladle pot. After boiling, add the sugar evenly. Continue cooking over a slow fire for 30 minutes, then add a small amount of citric acid to make it sweet and sour. Finally, 15 grams of cyclodextrin was debittered while 15 grams of food red color was added. The toned pulp is hot-spread on a tempered glass plate, then placed on a drying rack and sent to a drying room for baking. The temperature is 65~70°C, bake for 14 hours or so, and the water content is 18~20%. After cooling, cut into long strips for packaging.
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