A kind of processing method of orange slice

Abstract

The invention discloses a processing method of orange red tablets, which belongs to the technical field of processing traditional Chinese medicinal materials. In the processing method, the tangerine fruit is washed, dried and sliced, and then the tangerine thin slices are pre-frozen or directly freeze-dried to obtain the tangerine slices. During the processing of the tangerine slices, the method sprays the tangerine slices with a self-made spray liquid, and the spray liquid is configured from tangerine safflower, neodiomin and water. The shape and color of the orange red slices obtained by freeze-drying in the present invention are good, and the medicinal ingredients in the orange red fruit can be well preserved, and can be recovered quickly after adding water, which is conducive to the release of the medicinal ingredients; Carry out aroma enhancement and debitterness, and improve the quality of orange slices very well.

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

Images