Method for processing reddish orange tablets

Abstract

The invention discloses a method for processing reddish orange tablets, and belongs to the technical field of Chinese herbal medicine processing. The method can obtain the reddish orange tablets by washing of reddish orange fruits, drying in air and slicing, and pre-freezing reddish orange slices or directly freezing and drying the reddish orange slices. In the processing of the reddish orange tablets, a self-made spray liquid is used to spray the reddish orange tablets, and the self-made spray liquid comprises reddish orange flower, neodiosmin and water. The reddish orange tablets obtained bythe freezing and low-temperature drying have good shape and color, the medicinal components of the reddish orange fruits can be preserved well, and can be quickly recovered after adding of water, andthe release of the medicinal components can be facilitated; and the spray liquid can be used for aroma enhancement and bitterness removing of the reddish orange tablets, and improve the quality of the reddish orange tablets.

Description

technical field [0001] The invention relates to the technical field of processing traditional Chinese medicinal materials, in particular to a processing method of orange red tablets. Background technique [0002] Tangerine is a pomelo plant of the Rutaceae citrus genus. The main varieties are "Shengmao", "Dense-leaved Zhengmao", "Vicemao", "Guangqing", "Fake Western", "Huanglong" and so on. The quality is the best, and Huazhou orange is the most famous in the region. The orange-red green fruit was collected in May to be dried for medicinal purposes, which has the effects of relieving cough and reducing phlegm, invigorating the spleen and eliminating food. The use of orange red as a medicinal material has a long history. In Ming Dynasty Li Shizhen's "Compendium of Materia Medica" recorded: "Orange red is a good product, and its flesh is divided into red and white. "Dictionary of Chinese Medicine" says: Huazhou orange red, pungent in nature and flavor, bitter, warm, function...

AI Technical Summary

Problems solved by technology

However, in the drying process, different temperature gradients are required at different times, and the process is cumbersome and difficult to operate; the baking temperature in the drying room is difficult to control accurately, and the orange-red slices are prone to uneven heating during the drying process, resulting in local overdrying or overhumidity

Sliced ​​and roasted tangerine slices are curly in shape, making it difficult to store in vacuum packaging. Whole roasted tangerines are hard and difficult to slice

And the color of the orange-red slices produced by the traditional processing method is brown to dark brown on the skin and light brown on the pulp, and the appearance quality is relatively poor

[0005] Furthermore, the finished products of orange red slices made by the traditional processing method of orange red generally have the problem of bitterness, which is unacceptable to some people in the sense of taste, thus limiting the popularization and use of orange red; of attracting more consumers to use

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