How to process orange peel
The processing method is relatively simple. The peeled skin will be dried or dried. However, the processing methods of Guang Chen Ci Pi and Chuan Ci Tang are slightly different and are described as follows:
1. Guang Chenpi.
The mature fruit was picked, and the skin was cut into 3 petals with a knife. The base was connected and peeled off. Usually, it was dried by means of shade. Before the 1970s, dried fruit peels were often bunched with straw or mounted in pots and hung on the soil stove (called the tail of the fire). The remaining heat was baked for a long time, and the seal was removed for use. The dried peel is now sealed in a plastic bag and placed for 2 to 3 years before its appearance changes to a dark brown color.
2. Processing of dried orange peel.
Since the air in the Sichuan Basin is humid and there are few sunny days, the collected skins are often dried. Therefore, there are two kinds of dried fruit peels, dried tangerine peel and dried tangerine peel. Citrus sinensis herbs are often seen yellow.
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