Taboo of soaking dried tangerine peel in water
First: you can't drink Chenpi water because of hyperacidity.
The main function of dried tangerine peel is to strengthen the spleen and regulate qi, and it also has the function of eliminating phlegm and relieving cough. The main symptom to be treated is stomach pain or indigestion. However, dried tangerine peel has a certain dampness-drying effect. If some patients have stomach fire, qi deficiency or dry cough, it is best not to take too much, so as not to aggravate the condition.
Under normal circumstances, people in good health can take it once a week, and don't overdo it.
Second: It is forbidden to take Chenpi water during taking medicine.
Experts tell us that dried tangerine peel has a certain influence on drug enzymes, so if patients who are taking medicine need to drink very skin water, it is best to consult a doctor in advance so as not to affect the curative effect or have adverse effects on the body.
Third: pregnant women should pay attention to eating old skin water.
Pregnant women are a very special group. At this time, the food intake not only affects the health of the mother, but also is very important for the development of the fetus in the abdomen. Many pregnant women are very concerned about whether they can brag during pregnancy. Because tangerine peel has a good appetizing effect, it can also eliminate phlegm and dry dampness, so it has a good effect on some patients with cough, nausea, abdominal distension or loss of appetite. However, if the pregnant woman's constitution is dry due to qi deficiency or dry cough due to yin deficiency, and her body is accompanied by vomiting blood due to excess heat, then it is suggested that pregnant women must do a good job of avoiding food to avoid adverse effects on themselves and the fetus.
How to make dried tangerine peel
1) Fresh yellow sweet orange, orange, etc. Should be selected as raw materials, peeled and outermost (orange layer) fruit should be planed as raw materials.
2) Peel off the orange peel during blank making, and use a special planer to peel off the outermost layer of the orange peel. The peeled small peel is flaky, irregular and round, commonly known as money peel. Put 100 kg of orange peel, 50 liters of plum brine (pickled plum brine) and 0.5 kg of alum into the tank for soaking. After 48 hours, take out the orange peel, blanch it in boiling water for 2 minutes, and immediately rinse it with tap water. The rinsing time is about 24 hours. Then drain the orange peel, and then marinate it with 50% salt and 30% plum brine (referring to the weight percentage of raw materials). Pickling for about 20 days, taking out and drying to obtain orange peel blank.
3) Decocting Glycyrrhiza uralensis Fisch with water, draining off residues, and concentrating. Add a proper amount of sugar and saccharin, and dissolve them together to make the original juice for use.
4) soaking and drying. Put the orange peel blank into the jar, pour the cooked licorice juice into the jar, and cover it. After stewing for 2 hours, take out the orange peel and part of the juice, put them in a baking tray together, and send them to the drying room for drying. After drying, add the original juice, which can be repeated many times. After the last feeding and drying, licorice powder (65438 0% of the weight of the finished product) was added outside the drying room, and mixed evenly to obtain nine-system dried tangerine peel.