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Rapid ageing method of tangerine peel

A kind of tangerine peel, fast technology, used in food preparation, food drying, food science and other directions, can solve the problems of long time, mildew, large loss, etc., to achieve the effect of short aging time and guaranteed aging quality

Inactive Publication Date: 2014-07-23
叶贤忠
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Traditional tangerine peel aging includes natural aging and semi-automatic aging. No matter which method, it takes a long time. Moreover, during the aging process, before the aging is completed and stored, it needs to be constantly moved. Therefore, Large loss, easy to mildew due to environmental changes

Method used

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Examples

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Embodiment Construction

[0008] Now in conjunction with embodiment the present invention is described in further detail:

[0009] The present invention is achieved by putting fresh citrus peels into a drying cabinet and drying them at a temperature of 100-120°C until the water content of the citrus peels is 20-30%. When the humidity reaches 75-80%, the water content of the citrus peel can reach 20-30%), through high-temperature drying, to kill the bacteria and biological enzymes contained in the peel, and then cool down, string the dried peel, Put the dried and cooled citrus peels into a closed container, and continuously pass in oxygen or pure air from one end of the container, and discharge the gas from the other end of the container, and make the pressure in the container 0.2-0.3 higher than the atmospheric pressure. MPa, the time to replace all the gas in the container is 30-90 minutes (it can be realized by controlling the opening of the exhaust valve between 1 / 3-2 / 3), so that the peel can be fur...

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Abstract

The invention discloses a rapid ageing method of tangerine peel. The rapid ageing method is characterized by comprising the steps of putting fresh citrus peels in a drying cabinet, drying at the temperature of 100-120 DEG C until the water content of the citrus peels is 20-30 percent, cooling, putting the dried and cooled citrus peels in a sealed vessel, and continuously introducing oxygen or pure air from one end of the vessel while discharging gas from the other end of the vessel till the air pressure in the vessel is 0.2-0.3 MPa higher than barometric pressure, gas in the vessel is completely replaced once after 30-60 minutes, and the citrus peels are processed in the vessel for 10-12 months, thereby obtaining the tangerine peel with good ageing quality. Compared with the prior art, the rapid ageing method has the advantages of non necessity in frequency movement, short ageing time and high ageing quality.

Description

Technical field: [0001] The invention relates to a processing method of fruit peel. Background technique: [0002] Traditional tangerine peel aging includes natural aging and semi-automatic aging. No matter which method, it takes a long time. Moreover, during the aging process, before the aging is completed and stored, it needs to be constantly moved. Therefore, The loss is large, and it is easy to mildew due to changes in the environment. Invention content: [0003] The purpose of the present invention is to provide a quick aging method for orange peels that does not need to be frequently moved, has a short aging time, and ensures the aging quality. [0004] The present invention is achieved by putting fresh orange peels into a drying cabinet, drying them at a temperature of 100-120°C until the water content of orange peels is 20-30%, cooling, and putting the dried and cooled orange peels Into a closed container, and continuously introduce oxygen or pure air from one en...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/212A23L19/00
CPCA23L19/07A23V2002/00A23V2300/10
Inventor 叶贤忠
Owner 叶贤忠
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