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What is Jiu Zhi Chenpi? Authentic Guangdong Chaozhou specialty: Jiuzhi Chenpi
Content summary:Do you want to know what Jiuzhi Chenpi is? This article is a detailed introduction toGuangdong Chaozhou specialty - Jiuzhi Chenpi. It was compiled and edited by the editorial team of China Specialty Network after reviewing and collecting relevant information on Jiuzhi Chenpi. The full text takes about 6 minutes to read, mainly including the basic introduction of Jiuzhi Chenpi and its nutritional value? What are the product characteristics of Jiu Zhi Chenpi? The production method of Jiu Zhi Chenpi, the tasting and eating method of Jiu Zhi Chenpi, etc
Basic Introduction to Jiuzhi Chenpi
Jiuzhi Chenpi is one of the traditional famous dishes of the Han ethnic group in the Chaoshan area of Guangdong Province.
. Belonging to the category of cold fruit food, the full name is Guangshi Jiuzhi Chenpi, which is different from Suzhou style Chenpi. Jiuzhi Chenpi is made from high-quality citrus peel as raw material, and undergoes multiple processes such as picking, soaking, preservation, cutting, pickling, draining, seasoning, repeated sun drying, storage, and packaging before becoming the official product. Due to the complex and rigorous craftsmanship, it is called the "Nine Systems". Chenpi is the peel of citrus fruits, which is dried by sun or artificial drying, among which the peel of Xinhui citrus has the highest value. The most significant medicinal effects of dried tangerine peel are reducing phlegm and cough, unblocking cardiovascular and cerebrovascular systems, lowering blood pressure, etc. It is one of the valuable raw materials for medicinal and edible purposesWhat are the nutritional values of Jiu Zhi ChenpiSour and sweet with a hint of aftertaste
The production method of Jiu Zhi Chenpi
Jiu Zhi Chenpi means that there are multiple processes in the processing, and "nine" is an imaginary number, representing many. This is a type of cold fruit that is very popular among the public as a snack food. The flavor is sweet, salty, and sour, with the aroma of dried tangerine peel. It can not only reduce phlegm, cough, and relieve thirst, but also has a good taste and low processing cost, resulting in high economic benefits. The processing technology is as follows:
1. Raw material processing: Dried tangerine peel needs to be de bittered by soaking it in water to soften it, and then changing the water several times to remove the bitterness
2. Hot cooking ingredients: Heat twice as much water as the ingredients until boiling, add dried tangerine peel and cook together. Pay attention to the heating time, about 4-5 minutes, remove and add water to remove bitterness<3. Drying: Dry in the oven to a semi dry state and set aside for later use<4. Preparation solution: Use 4-5% licorice solution, weigh 2-2.5 kilograms of licorice, add 50 kilograms of water, heat and concentrate to dissolve the licorice flavor as much as possible. Boil until the total amount is only 10-12.5 kilograms, filter the filtrate, and the residue can be reused for the second time. Add 3 kilograms of salt, 1 kilogram of saccharin, 1 kilogram of citric acid, 50 grams of vanillin, and 25 grams of potassium sorbate to licorice juice. Dissolve fully and heat to boil. Add 50 kilograms of semi dry tangerine peel while it is still hot, gently stir to allow the peel to fully absorb the material solution. It is best to leave it overnight. If the absorption is not complete, the raw materials can be sent to dry until semi dry and absorb the material solution again until fully absorbed, which can ensure the flavor of the product
5. Drying: The dried tangerine peel that has absorbed the material liquid is sent to the baking room to be baked to a semi dry state to become the product
6. Packaging: Exquisite packaging, 50 grams or 10-20 grams per small package is also acceptable. This is a popular leisure food with citrus aroma among the public
Tasting and Eating Methods of Nine Ingredient Chenpi
Chenpi Winter Melon and Old Duck Soup
Ingredients: a little Chenpi, 500g Winter Melon, 50g Job's tears, half an old duck, a little ginger, and a little salt
Method:
1. Remove the dirt and tail of the old duck, and cut it into pieces; Soak tangerine peel and Job's tears for 2 hours; Cut the winter melon skin into thick pieces; Ginger slices
2. Put the old duck, tangerine peel, Job's tears, and ginger into a pot, add water and let it boil over high heat. Then reduce the heat to low and let it boil for about 1.5 hours. Add salt and eat immediately
Sour and sweet with a hint of aftertaste
The production method of Jiu Zhi Chenpi
Jiu Zhi Chenpi means that there are multiple processes in the processing, and "nine" is an imaginary number, representing many. This is a type of cold fruit that is very popular among the public as a snack food. The flavor is sweet, salty, and sour, with the aroma of dried tangerine peel. It can not only reduce phlegm, cough, and relieve thirst, but also has a good taste and low processing cost, resulting in high economic benefits. The processing technology is as follows:
1. Raw material processing: Dried tangerine peel needs to be de bittered by soaking it in water to soften it, and then changing the water several times to remove the bitterness
2. Hot cooking ingredients: Heat twice as much water as the ingredients until boiling, add dried tangerine peel and cook together. Pay attention to the heating time, about 4-5 minutes, remove and add water to remove bitterness<3. Drying: Dry in the oven to a semi dry state and set aside for later use<4. Preparation solution: Use 4-5% licorice solution, weigh 2-2.5 kilograms of licorice, add 50 kilograms of water, heat and concentrate to dissolve the licorice flavor as much as possible. Boil until the total amount is only 10-12.5 kilograms, filter the filtrate, and the residue can be reused for the second time. Add 3 kilograms of salt, 1 kilogram of saccharin, 1 kilogram of citric acid, 50 grams of vanillin, and 25 grams of potassium sorbate to licorice juice. Dissolve fully and heat to boil. Add 50 kilograms of semi dry tangerine peel while it is still hot, gently stir to allow the peel to fully absorb the material solution. It is best to leave it overnight. If the absorption is not complete, the raw materials can be sent to dry until semi dry and absorb the material solution again until fully absorbed, which can ensure the flavor of the product
5. Drying: The dried tangerine peel that has absorbed the material liquid is sent to the baking room to be baked to a semi dry state to become the product
6. Packaging: Exquisite packaging, 50 grams or 10-20 grams per small package is also acceptable. This is a popular leisure food with citrus aroma among the public
Tasting and Eating Methods of Nine Ingredient Chenpi
Chenpi Winter Melon and Old Duck Soup
Ingredients: a little Chenpi, 500g Winter Melon, 50g Job's tears, half an old duck, a little ginger, and a little salt
Method:
1. Remove the dirt and tail of the old duck, and cut it into pieces; Soak tangerine peel and Job's tears for 2 hours; Cut the winter melon skin into thick pieces; Ginger slices
2. Put the old duck, tangerine peel, Job's tears, and ginger into a pot, add water and let it boil over high heat. Then reduce the heat to low and let it boil for about 1.5 hours. Add salt and eat immediately