Dried citrus skin to preserve. Before processing, clean the orange peel with water for 2 - 3 days (days) and wash to remove the inner skin. Then cut into thick pieces or small pieces, add boiled for 20 minutes (minutes) and take it out until it reaches 80% dryness. Put 50--100g of salt per 500g of citrus peel, wait until it is revived and then rehydrated for 1 day (days). Each 100g of orange peel plus sugar 100g and appropriate amount of licorice, ginger, placed in a ceramic pot stamped, with a slow fire 1--2h (hours), and finally dried to 90% dry can be eaten. If it is repeatedly steamed and sunned several times, it can be sealed and stored in a jar and can be eaten at any time. The food has a good sense of qi and stomach, dampness and phlegm, both young and old.

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Bouffant Cap Machine,Bouffant Cap Making Machine,Disposable Cap Making Machine,Non Woven Shoe Cover Machine

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