Traditional Chinese Orange cake process: Recipe, Ingredient Ratios & Step-by-Step Method
In short: Traditional Chinese Orange cake process. This entry documents a recipe & cooking taken from Chinese practical-technology literature, written for small-scale makers and home producers. The text below is the full English translation of the original Chinese workshop notes, covering materials and quantities, the step-by-step sequence, and the practical cautions recorded in the source. Roughly 2892 words of English technical text, translated and preserved without editing. It is intended for experimental and reference use, not for regulated or commercial certification.
orange cakeProcess flow Raw material selection → Peeling → Slitting and seed removal → Pressing → Pickling → Pre-cooking → Seed removal → Rinse → Sugar cooking → Cooling → Drying → Sprinkling sugar → Grading → PackagingPreparation method 1. Raw material selection: You should choose fruits that are smaller in size, have less juice, and are fresh and ripe. Small fruits are commonly used as raw materials in production.2. Peeling: Whether or not to peel the oranges depends on the variety and product specifications. Thin-skinned varieties often do not peel. Use a manual peeler to remove the yellow cortex. The planed yellow cortex can be used as raw material for extracting essential oils and tangerine peel.3． Slit, remove and squeeze: Use a slitter to slit the orange fruit, then apply pressure to flatten the fruit and squeeze out the seeds. The pressed juice can be used to produce Shizilu.4. Pickling: Soak the flattened fruits in 3% lime water and marinate for 5 to 6 hours. …
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