Nine-Processed Tangerine Peel (Jiu Zhi Chen Pi) derives its name from the complex production process that involves nine stages of preparation. The procedure is intricate and refined, with every step crucial to the final product's texture and flavor. Below is the traditional production flow for Nine-Processed Tangerine Peel.
Production Flow and Steps
- Selecting Premium Ingredients: High-quality, fully ripe citrus peels are typically chosen as raw materials. Peels from premium varieties are preferred for their thick texture and evenly distributed oil sacs, which result in a more intense aroma in the finished product.
- Cleaning and Preparation: Freshly peeled citrus skins must be thoroughly washed to remove excess membranes, inner pith impurities, and any damaged sections, ensuring the purity of the raw material.
- Saline Bitterness Removal: This is a key step in eliminating the original bitterness of the peel. The peels are boiled in salt water for about 4-5 minutes, then removed and soaked in fresh water for an extended period, during which the water is changed several times until the bitterness is largely gone.
- Initial Drying: The de-bittered peels are spread evenly and air-dried or dried at low temperatures until semi-dry, preparing them to absorb the flavoring liquid.
- Decocting Licorice Liquid: High-quality licorice is mixed with a large proportion of fresh water and continuously heated and concentrated. This continues until the flavor components of the licorice are fully dissolved, at which point the liquid is filtered for use.
- Blending the Secret Flavoring Liquid: Proportional amounts of salt, citric acid, and various aromatic seasonings are added to the concentrated licorice liquid, fully dissolved, and boiled again for sterilization.
- Multiple Rounds of Marinating: The semi-dry peels are immersed in the flavoring liquid and left to sit (usually overnight) to fully absorb the medicinal flavor and sweetness.
- Repeated Drying and Steeping: The marinated peels are taken out and dried, then returned to the liquid for further steeping. This cycle is repeated 3-4 times until the peels turn a deep, glossy color and the flavor becomes fully internalized and mellow.
- Final Drying and Packaging: The finished product is dried to the ideal moisture content. Packaging must be precise, and the product stored in a ventilated, cool, and dark environment to prevent flavor loss or spoilage due to moisture.
The production of Nine-Processed Tangerine Peel is not just food processing; it is the inheritance of traditional craftsmanship. Every piece of peel reflects the accumulation of time and the refinement of craftsmanship, which is why it remains highly favored by consumers.