一、原料處理

　　caiyongxinxiantianchengpi
，tianchengjingjiagonghuoshiyonghouqiguopiyingzongheliyong。dantianchengpiyinweihanyouchengpidai，weiku
，yingxiangfengwei
，yinggaichuqukuwei。kuweiwuzhikerongyushui，rongyiquchu，xianbatianchengpiqiechengtiaozhuang，meitiaokuan2～3毫米，然後用多量水浸泡並加熱
，反複換水，直到苦味除去為止。瀝幹水後備用。

　　二、加糖煮製

　　50公斤原料需用白糖40gongjin，baitangkejiarushaoliangshuirongchengnongtangjiang，yuyuanliaohunhebingjiare。yuanliaoyunongtangjianggongzhu
，yaozhuyizhangwohuohou，kaishishikeyongmenghuo，shiyuanliaozhongshuifenjinkuaizhengfa

，tongshishitangfenjinruyuanliaozuzhinei，zhudeguochengzhongyaobuduanjiaoban。suizhetangyeyuyuanliaoaozhu，yuanliaozhujianbiandetouming，jiejintangfanshashihou，yaojinxingransegongxu，yinweitianchengpidebaipicengshibaisede

，keyiranchenghongsehuolvseliangzhong。hongsedeshishiyongzhesejishiyonghong，lvsedeshishiyongzhesejiyelvsutongnayan
，shiyongfangfashianyuanliaodewanfenzhiyibilijiaru。xianyongshaoliangshuirongjiehoujiarutangyejiaobanjunyun。nongtangjiangjiejinzhongjiejingshihuohouyaoman，yimianchuxianjiaotanghuaxianxiang。ruguozhipinchengheihesejiubuhegele。yongmanhuozhudaotangyezhongjiejingjike，yaoqiutangjinglibaijingjunyunxixiao。

　　三、幹燥

　　把煮製好的半成品送入烤房以60℃溫度繼續幹燥至含水量為16～18%即為成品。

　　四、成品特點

　　成品顏色呈紅或橙黃或綠均可，含糖量高達75%
，具有橙皮芳香。