Production of Su-style candied orange peel

### Su-Style Tangerine Peel Production Process

#### **Ingredients**:

- Fresh tangerine peel: 80 kg

- Granulated sugar: 40 kg

- Salt: 2.5 kg

- Alum powder: 1 kg

#### **Processing Steps**:

1. **Material Selection**:

- Use fresh, clean tangerine peels free from rot, spoilage, or odor.

2. **Cleaning**:

- Rinse peels thoroughly with clean water and drain.

3. **Cutting**:

- Cut peels into 3 × 0.6 cm strips, removing edges and irregular pieces.

4. **Curing**:

- Mix 2.5 kg salt and 750 g alum powder with enough water to submerge peels. Cure for 12 hours.

5. **Rinsing**:

- Rinse cured peels, boil in water with 125 g alum for 2–3 minutes, then drain.

- Soak in clean water with 125 g alum for 12 hours, changing water every 4 hours.

6. **Soaking**:

- Layer peels with 25 kg sugar and mix. Allow to candy for 5–6 days, stirring frequently.

7. **Cooking**:

- Cook peels in sugar solution over low heat, gradually adding 15 kg sugar.

- Cook for 30–40 minutes until peels are shiny and the syrup is stringy.

8. **Cooling**:

- Drain and cool peels on trays until the sugar coating solidifies.

9. **Packaging**:

- Remove irregular pieces, pack in plastic wrap, and store in a cool, dry place.

#### **Product Features**:

- Bright color, aromatic flavor.

- No bitterness or spiciness, with a savory, chewy, and refreshing taste.