Shaddock peel preserving technology

Abstract

The invention discloses a shaddock peel preserving technology. The technology comprises the following steps: cleaning shaddocks, peeling shaddock peels, cutting the shaddock peels into small pieces, boiling the shaddock peels in water, taking out, air-drying, adding edible vinegar, white granulated sugar and honey, immersing the shaddock peels in a solution formed by the white granulated sugar, honey and the edible vinegar, and carrying out sealing storage for 7 days to obtain a preserved shaddock peel product, wherein 300 parts of the edible vinegar, 30-80 parts of the white granulated sugar and 10-30 parts of honey are added to 5000-6000 parts of the shaddock peels. The preserving technology adopts the shaddock peels, the edible vinegar, the white granulated sugar and the honey as raw materials, and adopts the operations comprising material taking, boiling, immersion, sealing and the like and the appropriate ratio of all the raw materials to prepare the preserved shaddock peel product; the preserved shaddock peels prepared through the preserving technology have the characteristics of high nutrition values, low salt, low sugar, low fat, richness in vegetable fibers, and abundant vitamin components; and the preserving technology has the advantages of simple making method, very convenient and practical, and suitableness for the general popularization and use.

Description

technical field [0001] The invention relates to the technical field of fruit pickling techniques, in particular to a pomelo peel pickling technique. Background technique [0002] At present, there are many techniques for pickling fruits. Most of the pickling techniques are based on high-salt and high-sugar pickling methods. The pickled products after pickling are mainly high-salt or high-sugar, and will cause The vitamin content in the fruit is lost, so that its nutritional value is not high. In the hilly areas of Meizhou, Guangdong, the high-yield pomelo fruit is the main fruit. The pomelo peel is rich in ingredients such as naringin and neohesperidin. It contains the physiologically active substance dermoside, which can effectively reduce the viscosity of blood and reduce the risk of thrombus. Therefore, it also has a good preventive effect on cerebrovascular diseases, such as cerebral thrombosis and stroke, and is rich in carbohydrates, vitamin B1, vitamin B2, vitamin C,...

AI Technical Summary

Problems solved by technology

[0002] At present, there are many techniques for pickling fruits. Most of the pickling techniques are based on high-salt and high-sugar pickling methods. The pickled products after pickling are mainly high-salt or high-sugar, and will cause The vitamin content in the fruit is lost, making it less nutritious

In the hilly areas of Meizhou, Guangdong, the high-yield pomelo fruit is the main fruit. The pomelo peel is rich in ingredients such as naringin and neohesperidin. It contains the physiologically active substance dermoside, which can effectively reduce the viscosity of blood and reduce the risk of thrombus. Therefore, it also has a good preventive effect on cerebrovascular diseases, such as cerebral thrombosis and stroke, and is rich in carbohydrates, vitamin B1, vitamin B2, vitamin C, vitamin P, carotene, potassium, phosphorus, citric acid, etc. , is an ideal raw material for making healthy food, but the deep processing technology and technology of pomelo peel are not yet fully mature, and there are relatively few pickled pomelo peel foods on the market