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drying dried oranges
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Three precautions for the taste of dried orange
The first step in determining the taste of dried oranges is to slice them. When the thickness is uneven, thin ones are prone to being crispy and hard, while thick ones are prone to drying out on the outside and getting wet on the inside, becoming sticky and even damp. It is recommended to cut into evenly thin slices of about 3-5 millimeters
Precautions for drying dried oranges
This is usually related to improper pre-treatment or excessively high drying temperature. Firstly, before slicing oranges, the seeds must be removed as they are the main source of bitterness. Secondly, excessively high drying temperatures (such as exceeding 80 ℃) can easily cause the surface of orange slices to rapidly char and turn black
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