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Preparation method of candied flavedo
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A technology of orange peel and honey staining, which is applied in the field of food preparation, can solve the problems of weak addition, little use, discarding of orange peel, etc., and achieve the effect of improving utilization rate, strengthening nutrition and avoiding waste
Inactive Publication Date: 2010-06-16
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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Abstract
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Problems solved by technology
[0003] my country is rich in oranges, but most of the orange peels are discarded and are rarely used. Most of the orange-flavored frozen drinks on the market now use orange juice and orange essence, and the orange pulp is relatively small. weak sense, so it has been difficult to find a breakthrough for the development of orange-flavored frozen drinks
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Embodiment 1
[0032] The preparation method of embodiment 1 candied orange peel
[0033] The present embodiment provides a kind of preparation method of candied orange peel, it comprises the following steps:
[0034] Wash the fresh oranges with clean water, peel them, and then boil the orange peels in hot water at 80°C for 4 minutes;
[0035] Remove the orange peel and rinse twice with cold water (tap water) to remove the bitterness from the orange peel;
[0036] Drain the rinsed orange peel and cut into 6×6×6mm 3 sized orange peel, set aside;
[0037] Weigh 4.8-5.2 kg of licorice, add about 100 kg of clear water to obtain a mixture, heat to boiling to dissolve the flavor of licorice as much as possible, and cook until the total weight of the mixture is 25 kg;
[0038] The licorice is filtered out to obtain the licorice filtrate, and 1.5 kg (± 0.1 kg) of salt, 15 kg (± 1 kg) of white granulated sugar and 25 grams (± 1.5 g) of edible citric acid are added to the licorice filtrate, fully s...
Embodiment 2
[0040] Example 2 Popsicle with candied orange peel added
[0041] This embodiment provides a popsicle added with candied orange peel, which is prepared by the preparation method provided in Example 1. In terms of weight percentage, the raw material composition of the popsicle comprises:
[0042] Candied orange peel: 10%, white sugar: 12%, fructose syrup (starch syrup): 4%, sodium carboxymethylcellulose: 0.2%, concentrated orange juice: 6%, citric acid: 0.1%, malic acid: 0.08%, cyclamate: 0.03%, orange essence: 0.12%, and the balance is water. According to needs, a small amount of food coloring can be added to the popsicle, and the added amount is very small, which can be ignored in the weight percentage of the raw material composition.
[0043] The popsicle provided in this embodiment can be prepared by the following methods:
[0044] According to the raw material composition of popsicles, the raw materials except honeydewed orange peel, acidity regulator and orange essence...
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Abstract
The invention relates to a preparation method of candied flavedo. The method comprises the following steps: cleaning oranges, peeling, putting flavedo into hot water of 75-85 DEG C and boiling for 3-5 minutes; taking out the flavedo and rinsing by water for more than two times; draining the rinsed flavedo and cutting into flavedo blocks; weighing 4-6 parts of licorice by weight, adding into 100 parts of water by weight to obtain a mixture of the licorice and the water, heating and boiling off until the total weight of the mixture is 25 parts by weight; filtering out the licorice to obtain licorice filtrate, adding 1-2 parts of salt by weight, 10-20 parts of white granulated sugar by weight and 0.02-0.03 part of edible citric acid by weight and stirring evenly to obtain a licorice syrup solution; and mixing the licorice syrup solution and 35-45 parts of flavedo blocks by weight, stirring evenly and standing for more than 12 hours to obtain the candied flavedo after draining the water. The invention also relates to a frozen drink added with the candied flavedo and a preparation method thereof.
Description
technical field [0001] The invention relates to a preparation method of candied orange peel, and also relates to a frozen drink added with candied orange peel and a preparation method thereof, belonging to the field of food preparation. Background technique [0002] Orange peel is warm in nature, pungent and bitter in taste, has the functions of promoting qi and invigorating the spleen, lowering adverse reactions and resolving phlegm, and can cure nausea and vomiting, loss of appetite, chest fullness and oppression, and the volatile oil contained in orange peel has a mild stimulating effect on the gastrointestinal tract. It can promote the secretion of digestive juice, eliminate the accumulation of gas in the intestinal tube, and dispel the wind and lower the qi. [0003] my country is rich in oranges, but most of the orange peels are discarded and are rarely used. Most of the orange-flavored frozen drinks on the market now use orange juice and orange essence, and the orange...
Claims
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Application Information
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