1, orange peel to remove moldy orange peel washed, soaked in clean water, and then remove and drain, chopped into the pot, add water, soaked, after the stir to boil, use simmer for 5 hours (by hand Can be crushed into degrees). Then remove the orange peel, add the same amount of white sugar with orange peel and mix well, and then cook on low heat for 4 minutes, Serve delicious orange peel.
2, orange peel powder will be washed, dried orange peel after crushing, frozen into a 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.
3. Orange Peel The fresh orange peel is washed with water (dry skin immersed for 2-3 hours) and cut into strips of 5 cm in length and 0.5 cm in width. Soak for 1 to 2 days with 10% saline solution to remove bitterness. Then put the orange peel into boiling water and cook for a few minutes. 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) until 7-80% dry.
4, orange peel fresh orange peel 50 kg, 40 kg of white sugar, licorice powder 300 grams, 100 grams of allspice, food coloring amount. The fresh orange peel is washed, and the oil on the surface of the oil is fully smashed, soaked in 10% salt water for 1 day and night, then put in clean water and boiled for 5 minutes, remove and drain, and let it dry for one day. Cut it into small cubes of the same size and place it in a pan. Add the white sugar to the boiled water and boil it until it is thick. When the skin is transparent, it will leave the fire. Remove the boiled orange peel, drain the sugar and spread it over the bamboo raft. Add some sugar and mix well. The sugar orange peel is loaded into the tray and sent to the drying room, which can also be dried. At this time, the allspice and licorice powder are evenly sprinkled on the dried peel to become the orange peel sugar.
5, Rodan Pi to no moldy orange peel, orange peel, pomelo, washed with water, drain, crushed with a pulverizer after grinding wet pulp, generally grinding 2-3 times, into a paste can be. Add thinning to the skin pulp, put it in a sandwich pot, concentrate, add sugar evenly after boiling, 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, baking for 14 hours or so, and the water content is 18-20%. After cooling, it can be grown and packaged.
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