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A kind of fast-flavored tangerine peel processing method

A technology of tangerine peel and instant fragrance, which is applied in the direction of medical preparations containing active ingredients, medical formulas, plant raw materials, etc., to achieve the effect of improving odor and promoting qi and relieving depression

Active Publication Date: 2016-03-16
北京卫仁中药饮片厂有限公司
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Problems solved by technology

[0002] Tangerine peel is not only a kind of commonly used traditional Chinese medicine, but also a kind of commonly used food raw material. Ancient Chinese medicine experts had the requirement of "ageing for a long time" for tangerine peel, that is, no matter whether it is processed by any method in the existing description, it still needs to be processed by "aging". Long-term storage can achieve excellent smell, taste and curative effect. People's pursuit of natural ingredients today makes the demand for orange peel both in quality and quantity. This poses a challenge to the efficiency and effect of orange peel processing

Method used

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Experimental program
Comparison scheme
Effect test

Embodiment

[0018] A method for processing instant fragrant tangerine peel, comprising the following preparation steps:

[0019] A, will be produced in the Xinhui citrus fruit of Xinhui City, Guangdong Province and get fresh orange peel 10kg, dry;

[0020] B. Use a sprayer to evenly spray 380ml of white wine on both sides of the dried orange peel, put it in a sealed container at a constant temperature of 40°C for 1 hour;

[0021] C. Put the result of step B into a steamer and steam at 100°C for 5 minutes, take it out, and dry it in the sun;

[0022] D. Put the obtained product in step C into a sealed container and store it at 30-33°C for 1 year to become a rich and mellow tangerine peel product. Take this product and the tangerine peel that has been stored for 10 years in the conventional sun drying as labels respectively, and let 10 judges rate it, with a full score of 10 points. As a result, all 10 tasters gave this product 10 points, and the comparison product 7-8 points. Unanimously...

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Abstract

The invention belongs to the technical field of traditional Chinese medicine processing, and in particular relates to a method for processing quick-flavored tangerine peel, which includes drying Xinhui citrus peel, spraying white wine, stuffing at a constant temperature of 40°C for 1 hour, steaming at 100°C for 5 minutes, drying in the sun, and drying at 30-33°C. The process of keeping for one year has the characteristics of rapid aroma and mellowness, which has far-reaching significance for adapting to market requirements and improving quality.

Description

technical field [0001] The invention belongs to the technical field of processing traditional Chinese medicines, and in particular relates to a method for processing instant fragrant tangerine peel. Background technique [0002] Tangerine peel is not only a kind of commonly used traditional Chinese medicine, but also a kind of commonly used food raw material. Ancient Chinese medicine experts had the requirement of "ageing for a long time" for tangerine peel. Long-term storage can achieve excellent smell, taste and curative effect. People's pursuit of natural ingredients makes the demand for orange peel increase and improve in quality and quantity, which poses a challenge to the efficiency and effect of orange peel processing. Contents of the invention [0003] The present invention, through repeated comparison tests on various tangerine peel processing methods, innovatively adopts a series of processes of spraying wine, hot stuffing, steaming, drying, and constant temperat...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A61K36/752
Inventor 陈智辉
Owner 北京卫仁中药饮片厂有限公司
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