Raw material formula: 170 kg of oranges, 90 kg of sugar, 20 kg of white sugar, 1 kg of salt, and 500 g of white peony root.
Production Method:
1. Cut away the bitter skin from the outer layer of the orange and cut it in half with a knife.
2, the salt and white water with cold water, the cut oranges into the soak for 3 hours, water to dip oranges is appropriate.
3, remove the oranges, filter the brine, press the orange juice, remove the orange nucleus.
4, 20 kg of sugar boiled with water, after cooling, the treated orange into the water, soaked for 24 hours, soaked in orange syrup is appropriate.
5, the sugar water and orange into the pot and burn to a small open, all poured into the tank, is now placed 55 kg of sugar, stir gently to make it melt, soak for 10 days.
6, remove the oranges, add 15 kilograms of sugar, boil in the pot until the boiling, immediately pour in the bamboo mat to dry.
7. When the water is dried and the orange is still soft, use scissors to cut the half piece of orange into pieces of large pieces, and then mix 20 kilograms of white sugar and orange pieces, which is a sweet and delicious orange peel.
8. The prepared orange peel can be stored in a closed jar and can generally be stored for 3 months.
Product features: Strong aroma and sweetness are the top grades in candied fruit.
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