What are the effects and functions of processed tangerine peel?

Tangerine peel is the skin of tangerine fruit, which is dried in the sun. There is also artificially dried tangerine peel. Among them, the tangerine peel of Xinhui tangerine is the best. Tangerine peel can be used to reduce phlegm and relieve coughs. It is very helpful for unblocking cardiovascular and cerebrovascular vessels. It also has benefits such as lowering blood pressure. Tangerine peel is economical, rich in various vitamins, and has many benefits to the human body. What are the effects and functions of nine-processed tangerine peel? Let’s take a look below.

1. What are the effects and functions of the nine-processed tangerine peel?

Nine-processed tangerine peel can resolve phlegm and relieve cough, relieve gas and quench thirst. The pharmacological effects of tangerine peel: the bitter substances in tangerine peel are "limonoids" represented by limonin and bitter hormone. This type of limonoid has a mild taste, is easily soluble in water, and helps digestion of food. When tangerine peel is used in cooking dishes. Its bitterness blends with other flavors to form a unique flavor. Tangerine peel contains volatile oil, hesperidin, vitamins B and C and other ingredients. The volatile oil it contains has a mild stimulating effect on the gastrointestinal tract, can promote the secretion of digestive juice, eliminate gas accumulation in the intestines and increase appetite. Tangerine peel is also a commonly used Chinese medicine, which has the effects of ventilating the spleen, drying dampness and resolving phlegm, relieving greasiness and leaving a fragrant smell, and relieving adverse reactions and stopping vomiting.

2. Preparation method of nine-processed tangerine peel

1. Raw material processing: The selected dried tangerine peel must be debittered. Soak the dried tangerine peel in a large amount of water to soften it. Rinse it four or five times by changing the water to remove the original bitterness.

2. Boil the ingredients: Heat water twice the amount of the ingredients until it boils, and cook it with the tangerine peel that has taken away some of the bitterness, for about 4 to 5 minutes, remove it, change the water, and cook it again according to the above steps to remove the bitterness.

3. Drying: Dry in the sun until semi-dry, but not too soft.

4. Prepare the liquid: 25g licorice, 500g water, 500g tangerine peel (semi-dried) in a ratio of 1:20:20. Heat the licorice and water to concentrate them and dissolve the licorice flavor as much as possible. Cook until the total amount is only about 1/3, filter the filtrate, and the residue can be reused for the second time. Add semi-dried tangerine peel while it is hot, stir gently, and let the tangerine peel fully absorb the liquid. It is best to leave it overnight. If it is not completely absorbed, the raw material can be dried again until it is semi-dried and absorb the liquid again until it is completely absorbed, so as to ensure the flavor of the product.

5. Drying: The dried tangerine peel that has absorbed the liquid is baked or dried in the sun until it is semi-dried.

(Use rice cooker or microwave oven)

Put it into a blender and grind it into powder. Boil the tangerine peel in water, remove it and squeeze it dry. Sprinkle it with a layer of licorice powder and dry it in the sun.

6. Packaging: It is beautifully packaged, with 50 grams or 10-20 grams per packet. It is a popular snack with citrus aroma.

3. Notes

When drying tangerine peel yourself, be careful not to use the tangerine peel that has mold on the surface.