The technical parameters of orange peel mainly include the process and standards for making tangerine peel. The following are the specific steps and technical parameters for making tangerine peel from orange peel:
Picking: Select fully ripe citrus fruits, which are generally picked during the winter solstice from November to December.
Peeling: After washing the picked tangerine fruits, use the "two-three-knife peeling technique" to remove the pulp and retain the peel.
Turn and sun: Spread the peel in sunny weather, naturally lose water and wilt, and turn the peel after the texture becomes soft, so that the orange white faces outward. The new peel needs to be dried for several days in a row until it is crisp, and then it needs to be turned and dried 2-3 times a year, until it starts to be dried once a year in the third year.
Aging: The tangerine peel with a certain year will be placed in sacks, glass jars and other containers according to the year, and stored away from the wall, the ground, and the top for aging.
Packaging: The aged tangerine peel is placed in a glass jar marked with the corresponding year. The mouth of the jar is designed to be frosted to isolate the outside air and absorb a small amount of air to help aging.
In addition, different varieties of orange peel have different effects when making tangerine peel. For example:
Fujian honey orange: thin skin, large size, rich aroma, suitable for making tangerine peel.
Sichuan big red orange: The tangerine peel made has a high content of total flavonoids and has a relieving effect on stomach cold.
Guangdong Sihui orange: thin skin, large size, easy to dry, good quality.
Zhejiang Ou orange: thin skin, moderate sugar content, and good quality of tangerine peel after drying.
