Dried orange peel wine and its preparing process

[0015] Take 100kg of rice wine with an alcohol content of 15-30°, 15kg of tangerine peel, 3kg of black dates, 5kg of Codonopsis pilosula, 5kg of longan meat, 2kg of Chuanbei and 2kg of wolfberry for use; soak the tangerine peel in warm water to soften it by absorbing water, and clean it; Cut the washed tangerine peel into shreds for later use; clean the black dates, Codonopsis pilosula, longan meat, Chuanbei and wolfberry; put the shredded dried tangerine peel and cleaned black dates, Codonopsis pilosula, longan meat, Chuanbei and wolfberry into the steaming cabinet High-temperature sterilization: Put dried tangerine peel shreds, black dates, Codonopsis pilosula, longan meat, Chuanbei and wolfberry through high-temperature sterilization into a sterilized earthenware vat, then add rice wine, and seal and age for 150 days at normal temperature to obtain the tangerine peel wine of the present invention.

[0017] Take 100kg of black glutinous rice wine with an alcohol content of 15-30°, 18kg of Xinhui tangerine peel, 4kg of black dates, 4kg of Codonopsis pilosula, 5kg of longan meat, 3kg of Chuanbei and 2kg of wolfberry for use; soak Xinhui tangerine peel in warm water to make it absorb water Soften and clean; cut the cleaned Xinhui tangerine peel into shreds for later use; clean the black dates, Codonopsis pilosula, longan meat, Chuanbei and wolfberry; put the Xinhui tangerine peel shreds and cleaned black dates, Codonopsis pilosula and longan meat , Chuanbei, and wolfberry are sterilized in a steam cabinet at high temperature; put the high-temperature sterilized Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a sterilized tile vat, then add black glutinous rice wine, and cook at room temperature Sealed aging for 180 days can obtain the tangerine peel wine of the present invention.

[0019] Take 100kg of black glutinous rice wine with an alcohol content of 15-30°, 20kg of Xinhui tangerine peel, 5kg of black dates, 5kg of Codonopsis pilosula, 5kg of longan meat, 3kg of Chuanbei and 3kg of wolfberry for use; soak Xinhui tangerine peel in warm water to make it absorb water Soften and clean; cut the cleaned Xinhui tangerine peel into shreds for later use; clean the black dates, Codonopsis pilosula, longan meat, Chuanbei and wolfberry; put the Xinhui tangerine peel shreds and cleaned black dates, Codonopsis pilosula and longan meat , Chuanbei, and wolfberry are sterilized in a steam cabinet at high temperature; put the high-temperature sterilized Xinhui tangerine peel, black dates, Codonopsis pilosula, longan meat, Chuanbei, and wolfberry into a sterilized tile vat, then add black glutinous rice wine, and cook at room temperature Sealed aging for 180 days can obtain the tangerine peel wine of the present invention.

[0020] The tangerine peel wine taste of the pre