Southern Anhui characteristic sauced orange
A technology of sauced oranges and oranges, applied in the field of special sauced oranges in southern Anhui, which can solve the problems of orange rot, economic loss of orange farmers, and physical health damage, and achieve the effects of good taste, guaranteed basic income, and helpful digestion
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[0014] Example
[0015] A characteristic orange sauce in southern Anhui, the raw materials and weight ratio are:
[0016] Orange 70-85; Doubanjiang 5-10; Sweet noodle sauce 5-10; Salt 2-2.5;
[0017] When the selected material for oranges is tangerines, the weight ratio of the sweet noodle sauce is 5-6.
[0018] The preparation process is:
[0019] 1) Peel the oranges, save the orange flesh and peel together for later use;
[0020] 2) Dissolve the table salt with warm water, and marinate the orange flesh and orange peel together in brine for 3-5 hours; the brine should cover the orange flesh and orange peel;
[0021] 3) Remove the marinated orange flesh and orange peel and drain them, put them in the sauce jar, add the bean paste and sweet noodle sauce, and stir evenly;
[0022] 4) Seal the sauce jar and marinate for 2-3 days before eating.
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