CN112891424B - Dried orange peel and preparation method thereof - Google Patents
Dried orange peel and preparation method thereof Download PDFInfo
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Abstract
The invention relates to the technical field of traditional Chinese medicines and provides dried tangerine peel and a preparation method thereof. The preparation method comprises the following steps: s1, preprocessing: removing impurities of pericarpium Citri Tangerinae, spraying mixed solution of yellow wine, vinegar and amino acids, and moistening; s2, cutting the dried orange peel into shreds: shredding the pretreated dried orange peel, and drying in the shade until the water content is 11-18%; s3, preparing dried orange peel by soil: placing the stir-fried auxiliary materials in a pot, frying to be smooth, pouring the dried orange peel shreds, and frying with medium fire until the surface is brown and the water content is 8-16%; s4, taking out, sieving to remove soil, and cooling to obtain the dried orange peel. According to the invention, the mixed solution of yellow wine, vinegar and amino acid is used for moistening the dried orange peel thoroughly, and the dried orange peel is combined with stir-frying of the auxiliary material fried with soil, so that the pungent dryness and toxic and side effects of the medicine can be reduced, the content of effective components in the dried orange peel is greatly improved, the efficacy of the dried orange peel is fully exerted, and the efficacy of regulating qi and strengthening the spleen, moistening the lung and reducing phlegm of the dried orange peel is improved. The preparation method disclosed by the invention is simple to operate, high in efficiency and applicable to large-scale production.
Description
Technical Field
The invention relates to the technical field of traditional Chinese medicines, in particular to dried orange peel and a preparation method thereof.
Background
The pericarpium Citri Tangerinae is derived from dried mature pericarp of Citrus reticulata Blanco of Rutaceae and its cultivar. The medicinal materials are classified into pericarpium citri reticulatae and pericarpium citri reticulatae. It is warm in nature, bitter in taste and pungent in flavor, such as spleen and lung meridian. Has the functions of regulating qi, strengthening spleen, eliminating dampness and phlegm. Can be used for treating anorexia, vomiting, diarrhea, cough, and excessive phlegm. The main active ingredients in the dried orange peel are flavonoids and volatile oils, and in recent epidemic disease investigation reports, the flavonoids compounds can reduce blood pressure and blood fat and prevent and improve cardiovascular and cerebrovascular diseases. The quality control standard of dried orange peel in 'Chinese pharmacopoeia' of 2015 edition stipulates the content determination of hesperidin, and meanwhile, researches show that flavanones are one of the main categories of flavone contained in dried orange peel, including narirutin, hesperidin and the like. The prior art discloses a processing method of traditional Chinese medicine dried orange peel, and provides a method of moistening and steaming to improve the pungency and dryness of the dried orange peel; however, the method obviously reduces the content of volatile oil active ingredients in the dried orange peel, thereby affecting the efficacy of the dried orange peel. The prior art discloses a method for processing orange peel with high efficiency and quick fragrance, which adopts the methods of wine stewing, steaming and long-term storage to remove the pungent taste and improve the mellow fragrance of the orange peel; the method also removes a large amount of volatile active ingredients from pericarpium Citri Tangerinae, and has long shelf life and difficult control of product quality. At present, the content of active ingredients of dried orange peel manufactured on the market mostly only reaches the standard specified in Chinese pharmacopoeia, and the efficacy of dried orange peel is far from being fully exerted.
Found by searching a document, the amino acid can be used for catalyzing the reaction of the radicel acetophenone-4' -beta-neohesperidin and the isovanillin to synthesize the neohesperidin. Therefore, the invention starts from this angle, the amino acid is directly used for the original tangerine peel drug to promote the dissolution of the rutin, and the rutin is converted to obtain the higher content of the hesperidin.
Disclosure of Invention
The invention aims to overcome at least one of the defects in the prior art and provides dried tangerine peel which can improve the content of effective components and fully exert the efficacy of the dried tangerine peel and a preparation method thereof. The purpose of the invention is realized based on the following technical scheme:
the invention aims at providing a preparation method of dried orange peel, which comprises the following steps:
s1, pretreatment: spraying pretreatment liquid on the dried orange peel raw material, and moistening the dried orange peel for a certain time to thoroughly moisten the dried orange peel; the pretreatment solution comprises the following raw materials in parts by weight: 10-50 parts of vinegar, 10-50 parts of yellow wine and 1-15 parts of amino acid;
s2, cutting the dried orange peel into shreds: shredding the pretreated dried orange peel, and drying in the shade until the water content is 11-18%;
s3, preparing dried orange peel by soil: placing the soil-fried auxiliary materials in a pot, frying until the materials are smooth, pouring the dried orange peel shreds into the pot, and frying with medium fire until the surface of the dried orange peel shreds is brown and the water content is 8-16%; the soil-stir-frying auxiliary material comprises the following raw materials in parts by weight: 20-50 parts of soil, 10-30 parts of rice bran and 10-30 parts of straw;
s4, taking out, sieving to remove the auxiliary materials fried with soil, and cooling to obtain the dried orange peel.
The invention uses vinegar, yellow wine and amino acid to form an extracting agent and a catalyst, is applied to the processing of dried orange peel, and is used as the catalyst to promote the dissolution and transformation of effective components in the dried orange peel. After pretreatment, the dried orange peel absorbs water, so that an extractant and a catalyst are distributed on the surface of the dried orange peel and partially permeate into the dried orange peel; the stir-frying has the promotion effect on the extraction of the narirutin and the generation of the hesperidin through catalytic conversion, and the soil-fried auxiliary materials and the medicine are prepared together, so that the medicine effect can be enhanced, and the toxic and side effects can be reduced; the oil content is sucked and the dryness of the medicine is reduced. Under the combined action of frying and pretreatment, the processing time of the dried orange peel is greatly reduced, and the effective ingredients in the dried orange peel are greatly improved.
Preferably, the process for preparing the raw material of dried orange peel in step S1 may be natural drying, low-temperature air drying or microwave heating drying.
Preferably, the amino acid in step S1 includes one or more of glycine, proline, alanine, phenylalanine, glutamic acid, and arginine.
Preferably, the amount of the pretreatment solution used in step S1 is 10% to 80% of the mass of the dried orange peel.
Preferably, the temperature of the moistening in the step S1 is 25-50 ℃, and the time is 5-30 min.
Preferably, the pretreatment liquid is sprayed on the dried orange peels using an atomizing dispenser in step S1.
Preferably, the width of the cut thread in the step S2 is 1-6 mm.
Preferably, the drying in the shade in the step S2 is carried out until the moisture is 13-15%.
Preferably, in the step S3, the temperature in the pot when the auxiliary material for stir-frying with earth is added is 80-150 ℃, and the temperature of the medium fire is 100-150 ℃.
Preferably, the amount of the soil-stir-fried auxiliary material in the step S3 is 30-80% of the mass of the dried orange peel shreds.
Preferably, in step S3, the particle size of the auxiliary material for stir-frying is 60 mesh or more, and the auxiliary material for stir-frying is fine powder which can be used after being screened.
Preferably, the soil comprises heartwood soil, loess or halloysite.
Preferably, the straw comprises straw from wheat, rice, maize, oilseed rape, cotton or sugar cane.
Preferably, the dried tangerine peel is stir-fried to water content of 10-13% in the step S3.
Preferably, the soil-stir-frying auxiliary materials used in the method can be recycled, the used soil-stir-frying auxiliary materials are placed in a pot with the temperature of 250-350 ℃, yellow wine is added to be fried for 0.25-1 h, the effect can be recovered, and the step S3 is returned to be used.
In a first aspect of the invention, dried tangerine peel is provided, which is prepared according to any one of the preparation methods.
The invention can obtain at least one of the following beneficial effects:
1. the effect of the soil-fried auxiliary materials and the medicines is mainly as follows: the reinforcing medicine has the effects of tonifying spleen and stomach, astringing to stop diarrhea and reducing toxic and side effects; the oil content is sucked and the dryness of the medicine is reduced. According to the invention, the dried orange peel shreds are fried by using the soil-fried auxiliary materials, and the surface of the dried orange peel after being fried in soil is gray yellow, so that the effects of regulating qi and tonifying spleen are enhanced; the mixed solution of yellow wine, vinegar and amino acid is used for moistening the dried orange peel, so that the medicine acridness can be reduced, the dissolution and the conversion of active ingredients in the dried orange peel can be promoted, the active ingredient content in the dried orange peel can be greatly improved by combining the stir-frying with the soil-fried auxiliary materials, the efficacy of the dried orange peel can be fully exerted, and the efficacy of regulating the flow of qi and tonifying the spleen, moistening the lung and reducing phlegm of the dried orange peel can be improved.
2. The soil-stir-frying auxiliary material used in the invention can be recycled, and the recycling method is simple, thereby greatly reducing the production cost.
3. The method can control the property and yield of the obtained product by reasonably controlling the moisture of the dried orange peel in each step, and is beneficial to large-scale production and application. The preparation method disclosed by the invention is simple to operate, high in efficiency and applicable to large-scale production.
Detailed Description
The technical solutions in the embodiments of the present invention will be described clearly and completely below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The vinegar in the following examples is glutinous rice vinegar, and the content of acetic acid is 2-6 g/100 mL. The preparation process of the dried orange peel raw material can be natural airing and drying, low-temperature blast drying or microwave heating and drying.
Example 1
A preparation method of dried orange peel comprises the following steps:
s1, preprocessing: spraying pretreatment liquid accounting for 15% of the mass of the dried orange peel on the dried orange peel raw material by using an atomization distributor, and moistening the dried orange peel for a certain time; wherein, the pretreatment liquid comprises: 10 parts of vinegar, 50 parts of yellow wine and 2 parts of L-glycine; the moistening temperature is 25 deg.C, and the time is 8 min.
S2, cutting the dried orange peel into shreds: cutting the pretreated dried orange peel into dried orange peel shreds with the width of 2-3 mm, and drying in the shade until the water content is 11-13%;
s3, preparing dried orange peel by soil: sieving the soil-fried auxiliary materials with a 60-mesh sieve, when the temperature in the pot reaches 80 ℃, putting the soil-fried auxiliary materials in the pot, frying to a smooth state, pouring the dried orange peel shreds, frying with medium fire at 100 ℃ until the surface is brown and the moisture content is 8-10%, and controlling the temperature to be more than 95% in the pot to reach 100 ℃; wherein, the consumption of the soil-fried auxiliary materials is 80 percent of the mass of the dried orange peel shreds, and the components comprise 50 parts of loess, 10 parts of rice bran and 10 parts of wheat straws.
S4, taking out, sieving to remove soil, and cooling to obtain the dried orange peel.
Example 2
A preparation method of dried orange peel comprises the following steps:
s1, preprocessing: spraying pretreatment liquid accounting for 80% of the mass of the dried orange peel on the dried orange peel raw material by using an atomization distributor, and moistening the dried orange peel for a certain time; wherein, the pretreatment liquid comprises: 50 parts of vinegar, 50 parts of yellow wine, 10 parts of L-alanine and 5 parts of L-glutamic acid; the moistening temperature is 25 deg.C, and the time is 30 min.
S2, cutting the dried orange peel into shreds: cutting the pretreated dried orange peel into dried orange peel shreds with the width of 5-6 mm, and drying in the shade until the water content is 17-18%;
s3, preparing dried orange peel by soil: sieving the soil-fried auxiliary materials with a 60-mesh sieve, when the temperature in the pot reaches 120 ℃, putting the soil-fried auxiliary materials in the pot, frying the materials to be loose to be smooth, pouring dried orange peel shreds, frying the materials with medium fire at 140 ℃ until the surface is brown and the moisture content is 15-16%, and controlling the temperature to be more than 95% in the pot to reach 140 ℃; the amount of the soil-fried auxiliary materials is 75% of the mass of the dried orange peel, and the components of the soil-fried auxiliary materials comprise 20 parts of stove top soil, 30 parts of rice bran, 10 parts of rice straws, 10 parts of corn straws and 10 parts of cotton straws.
S4, taking out, sieving to remove soil, and cooling to obtain the dried orange peel.
Example 3
A preparation method of dried orange peel comprises the following steps:
s1, preprocessing: spraying pretreatment liquid 30% of the mass of the dried orange peel on the dried orange peel raw material by using an atomization distributor, and moistening the dried orange peel for a certain time to thoroughly moisten the dried orange peel; wherein, the pretreatment liquid comprises: 20 parts of vinegar, 20 parts of yellow wine and 1 part of L-phenylalanine; the moistening temperature is 30 deg.C, and the time is 25 min.
S2, cutting the dried orange peel into shreds: cutting the pretreated dried orange peel into dried orange peel shreds with the width of 3-5 mm, and drying in the shade until the water content is 13-16%;
s3, preparing dried orange peel by soil: sieving the soil-fried auxiliary materials with a 60-mesh sieve, when the temperature in the pot reaches 140 ℃, putting the soil-fried auxiliary materials in the pot, frying the materials to be loose to be smooth, pouring dried orange peel shreds, frying the materials with medium fire at 150 ℃ until the surface is brown and the moisture content is 8-11%, and controlling the temperature to be more than 95% in the pot to reach 150 ℃; wherein the amount of the soil-fried auxiliary materials is 60% of the mass of the tangerine peel shreds, and the ingredients of the soil-fried auxiliary materials comprise 30 parts of red halloysite, 25 parts of rice bran, 5 parts of rape straws and 10 parts of cotton straws.
S4, taking out, sieving to remove soil, and cooling to obtain native pericarpium Citri Tangerinae.
Example 4
A preparation method of dried orange peel comprises the following steps:
s1, preprocessing: spraying pretreatment liquid accounting for 40% of the mass of the dried orange peel on the dried orange peel raw material by using an atomization distributor, and moistening the dried orange peel for a certain time; wherein, the pretreatment liquid comprises: 40 parts of vinegar, 30 parts of yellow wine, 5 parts of L-proline and 5 parts of L-alanine; the moistening temperature is 45 deg.C, and the time is 15 min.
S2, cutting the dried orange peel into shreds: cutting the pretreated dried orange peel into dried orange peel shreds with the width of 3-5 mm, and drying in the shade until the water content is 12-15%;
s3, preparing dried orange peel by soil: sieving the soil-fried auxiliary materials with a 60-mesh sieve, when the temperature in the pot reaches 90 ℃, putting the soil-fried auxiliary materials in the pot, frying the materials to be loose to be smooth, pouring dried orange peel shreds, frying the materials with a medium fire at 110 ℃ until the surface is brown and the moisture content is 9-12%, and controlling the temperature to be more than 95% of the temperature in the pot to reach 110 ℃; wherein, the amount of the soil-fried auxiliary materials is 40 percent of the mass of the dried orange peel, and the ingredients comprise 35 parts of red halloysite, 20 parts of rice bran, 10 parts of wheat straw and 10 parts of sugarcane straw.
S4, taking out, sieving to remove soil, and cooling to obtain the dried orange peel.
Example 5
A preparation method of dried orange peel comprises the following steps:
s1, preprocessing: spraying pretreatment liquid with 50% of the mass of the dried orange peel on the dried orange peel raw material by using an atomization distributor, and moistening the dried orange peel for a certain time to thoroughly moisten the dried orange peel; wherein, the pretreatment liquid comprises: 30 parts of vinegar, 30 parts of yellow wine, 3 parts of L-glutamic acid and 2 parts of L-arginine; the moistening temperature is 35 deg.C, and the time is 20 min.
S2, cutting the dried orange peel into shreds: cutting the pretreated dried orange peel into dried orange peel shreds with the width of 3-5 mm, and drying in the shade until the water content is 13-15%;
s3, preparing dried orange peel by soil: sieving the soil-fried auxiliary materials with a 60-mesh sieve, when the temperature in the pot reaches 100 ℃, putting the soil-fried auxiliary materials in the pot, frying the materials to be loose until the materials are smooth, pouring the dried orange peel shreds, frying the materials with 120 ℃ medium fire until the surface of the materials turns brown and the water content is 10-13%, and controlling the temperature until more than 95% of the temperature in the pot reaches 120 ℃; the amount of the soil-fried auxiliary materials is 50% of the mass of the dried orange peel, and the components of the soil-fried auxiliary materials comprise 40 parts of stove top soil, 20 parts of rice bran, 12 parts of wheat straw and 10 parts of corn straw.
S4, taking out, sieving to remove soil, and cooling to obtain the dried orange peel.
Example 6
A preparation method of dried orange peel comprises the following steps:
s1, pretreatment: spraying pretreatment liquid accounting for 60 percent of the mass of the dried orange peel on the dried orange peel raw material by using an atomization distributor, and moistening the dried orange peel for a certain time; wherein, the pretreatment liquid comprises: 35 parts of vinegar, 25 parts of yellow wine, 2 parts of L-glycine and 5 parts of L-phenylalanine; the moistening temperature is 40 deg.C, and the time is 20 min.
S2, cutting the dried orange peel into shreds: cutting the pretreated dried orange peel into dried orange peel shreds with the width of 3-5 mm, and drying in the shade until the water content is 14-16%;
s3, preparing dried orange peel by soil: sieving the soil-fried auxiliary materials with a 60-mesh sieve, when the temperature in the pot reaches 110 ℃, putting the soil-fried auxiliary materials in the pot, frying the materials to be loose to be smooth, pouring dried orange peel shreds, frying the materials with medium fire at 130 ℃ until the surface is brown and the moisture content is 11-13%, and controlling the temperature to be more than 95% in the pot to reach 130 ℃; the amount of the soil-fried auxiliary materials is 30% of the mass of the dried orange peel, and the components of the soil-fried auxiliary materials comprise 45 parts of stove top soil, 15 parts of rice bran, 15 parts of rice straws and 10 parts of rape straws.
S4, taking out, sieving to remove soil, and cooling to obtain the dried orange peel.
Example 7
The range soil was replaced with loess, as in example 5.
Example 8
The heartwood soil was replaced with red halloysite, as in example 5.
Comparative example 1
Processing the dried orange peel with vinegar:
weighing pericarpium Citri Tangerinae 100g, adding old vinegar 337.5ml, stirring, slightly moistening for 30min, transferring to pan, parching with slow fire for 30min, taking out, spreading, and sieving to remove debris.
Comparative example 2
Stir-frying pericarpium citri reticulatae with bran:
weighing 100g of dried orange peel and 10g of wheat bran, heating a pot to about 70 ℃, spreading the wheat bran after the pot is heated, quickly pouring the dried orange peel into the pot when the wheat bran is smoked, quickly and uniformly stir-frying the dried orange peel and the wheat bran with medium fire (120-.
Comparative example 3
Processing dried orange peel with honey:
(1) preparing auxiliary materials, weighing 40g of raw honey, 20g of refined honey, 10g of Huadiao wine, 20g of water, and mixing the raw honey, the wine and the water for later use.
(2) Soaking adjuvants, weighing pericarpium Citri Tangerinae 100g, adding into a sealed container, adding above mixed adjuvants, stirring, and soaking; and (5) moistening until the mixed auxiliary materials are completely absorbed.
(3) Stir-frying, namely transferring the moistened dried orange peel into a frying pan, frying with slow fire until the dried orange peel is hard enough to be pressed by hands, pouring refined honey onto the dried orange peel for stir-frying when the dried orange peel is dried for about eight minutes, frying until the surface of the dried orange peel is honey-like luster and not sticky to the hands, forming a mass by holding, scattering the mass by spreading the hands, taking out and spreading the mass, and sieving to remove scraps.
Comparative example 4
The vinegar in step S1 was removed, and the rest was the same as in example 5.
Comparative example 5
The yellow wine in step S1 was removed, and the procedure was the same as in example 5.
Comparative example 6
The soil at the top of the kitchen range in step S3 was removed, and the rest was the same as in example 5.
Comparative example 7
The rice bran in step S3 was removed, and the process was the same as in example 5.
Comparative example 8
The procedure of example 5 was repeated except that the wheat straw and the corn straw in step S3 were removed.
Comparative example 9
The water content was not controlled, and the rest was the same as in example 5.
Comparative example 10
The amino acid in step S1 was removed, and the procedure was the same as in example 5.
Cycle use experiment:
and (3) putting the soil-fried auxiliary materials used in the example 5 into a pot at 300 ℃, adding yellow wine, frying for 0.5h, and continuously using the obtained soil-fried auxiliary materials for preparing the dried orange peels. The preparation method is the same as example 5. The obtained product can be recycled for 5 times.
The content of the effective components of the processed dried orange peels obtained in the examples 1 to 6, the comparative examples 1 to 10 and the recycling experiment is tested, and the specific test process is as follows:
weighing 100g of the vinegar-processed pericarpium citri reticulatae, bran-fried pericarpium citri reticulatae, honey-processed pericarpium citri reticulatae and soil-fried pericarpium citri reticulatae respectively, powdering, sieving by a No. 3 sieve (50 meshes), precisely weighing 2.00g of powder of each processed product in a 50ml conical flask, respectively adding 40ml of methanol, performing ultrasonic extraction at room temperature for 30min (200W, 40KHz), filtering, precisely transferring 1ml of subsequent filtrate in a 10ml volumetric flask, adding the methanol to a constant volume, shaking uniformly, sucking 1.5ml by an injector, filtering by a 0.45 mu m microporous membrane, and storing in a liquid phase small bottle to prepare test solution of the vinegar-processed pericarpium citri reticulatae, the bran-fried pericarpium citri reticulatae, the honey-processed pericarpium citri reticulatae and the soil-fried pericarpium citri reticulatae.
Precisely sucking 10 μ L of the above pericarpium Citri Tangerinae processed product sample solution, respectively, injecting into high performance liquid chromatograph, and analyzing according to the following standard curve equation of narirutin Y-8585.9X +88933, R20.9995; the standard curve of hesperidin is 9542.8X +37798, R20.9992, the content of narirutin and hesperidin in the test solution was calculated. The test analysis was repeated 3 times for each sample, and the average was taken as the final data, and the results are shown in Table 1.
TABLE 1
Note: the relative deviation of the data in table 1 is within 2.5%.
As can be seen from the data in Table 1, compared with the comparative examples 1-3, compared with the existing vinegar processing, bran frying, honey processing and soil frying processing methods, the processed dried orange peel obtained by the method disclosed by the invention is greatly improved in the contents of narirutin and hesperidin, high in the content of effective components and more beneficial to the exertion of the efficacy of the dried orange peel. Compared with comparative examples 4-5 and 10, the removal of yellow wine, vinegar or amino acid influences the content of the narirutin and the hesperidin in the dried orange peel, and the content of the narirutin and the hesperidin is far less than that in example 5, which shows that the content of the effective components in the dried orange peel is improved under the combined action of the yellow wine, the vinegar and the amino acid, and particularly the influence of the amino acid on the content of the effective components is the largest. The yellow wine can promote dissolution of narirutin in pericarpium Citri Tangerinae; the vinegar can adjust the pH environment of the dried orange peel, and is beneficial to the conversion and generation of hesperidin; the amino acid can promote the transformation and generation of hesperidin in the dried orange peel and influence the dissolution of the narirutin to a certain extent. It was found from examples 7-8 that the replacement of range soil with loess or Halloysitum rubrum also resulted in high amounts of narirutin and hesperidin, but the range soil was most effective. Compared with the comparative examples 6-8, the fact that the content of the narirutin and the hesperidin in the dried orange peel can be influenced by the stove top soil, the rice bran or the straw is far less than that in the example 5 is found, and the content of the effective components in the dried orange peel is improved under the combined action of the components in the auxiliary material obtained by stir-frying with soil. The recycling experiment shows that the soil-stir-frying auxiliary material used in the invention can be repeatedly used for a plurality of times, and the production cost can be reduced.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that modifications may be made to the embodiments or portions thereof without departing from the spirit and scope of the invention.
Claims (2)
1. The preparation method of the dried orange peel is characterized by comprising the following steps:
s1, pretreatment: spraying pretreatment liquid on the dried orange peel raw material, and moistening the dried orange peel for a certain time to thoroughly moisten the dried orange peel; the pretreatment solution is prepared from the following raw materials in parts by weight: 10-50 parts of vinegar, 10-50 parts of yellow wine and 1-15 parts of amino acid, wherein the amino acid is one or more of glycine, proline, alanine, phenylalanine, glutamic acid and arginine; the amount of the pretreatment liquid is 10-80% of the mass of the dried orange peel, the smoldering temperature is 25-50 ℃, and the time is 5-30 min;
s2, cutting the dried orange peel into shreds: shredding the pretreated dried orange peel, and drying in the shade until the water content is 11-18%;
s3, preparing dried orange peel by soil: when the temperature in the pot is 80-150 ℃, putting the soil-fried auxiliary materials in the pot, frying to a smooth state, pouring the dried orange peel shreds, and frying with medium fire at 100-150 ℃ until the surface is brown and the water content is 8-16%; the soil-stir-frying auxiliary material comprises the following raw materials in parts by weight: 20-50 parts of soil, 10-30 parts of rice bran and 10-30 parts of straw; the granularity of the soil-fried auxiliary materials is 60 meshes or more, and the dosage of the soil-fried auxiliary materials is 30-80% of the mass of the dried orange peel shreds;
s4, taking out, screening out the stir-fried auxiliary materials, and cooling to obtain the dried tangerine peel;
s5, placing the screened soil-fried auxiliary materials into a pan at 250-350 ℃, adding yellow wine, frying for 0.25-1 h, and returning to the step S3 for use.
2. Dried orange peel, characterized in that it is produced according to the method of claim 1.
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| CN109432208A (en) * | 2018-12-25 | 2019-03-08 | 陇西广药采芝林药业有限公司 | A kind of concocting method for steaming dried orange peel |
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| CN102085262A (en) * | 2009-12-07 | 2011-06-08 | 康美药业股份有限公司 | Preparation method of Chinese medicine dried orange peels |
| CN109432208A (en) * | 2018-12-25 | 2019-03-08 | 陇西广药采芝林药业有限公司 | A kind of concocting method for steaming dried orange peel |
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