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Appetizing dried tangerine peel sauce and processing method thereof

A processing method and technology of tangerine peel, applied in the field of tangerine peel appetizing sauce and its processing, can solve the problems of unsatisfactory sealing of packaging jars, affecting product quality, airtight leakage and other problems, and achieve the effects of enriching varieties, enhancing appetite and eating convenience

Inactive Publication Date: 2016-05-18
HUBEI TULAOHAN FLAVORING FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the existing flavored fermented soy sauce on the market is mainly concentrated in spicy fermented soy bean sauce, flavored fermented soy bean sauce, and meat fermented bean sauce, which does not reflect that modern people pay more attention to health care and health. Some products are also easy to get angry and dry throat. At the same time, other The sealing of the packaging tank is not ideal, and the airtightness leakage may occur during the handling process, which will affect the product quality

Method used

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  • Appetizing dried tangerine peel sauce and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of tangerine peel appetizing sauce, is characterized in that, described appetizing sauce comprises the following components by weight:

[0035] 35kg tangerine peel, 15kg tempeh, 5kg chili powder, 0.06 part ginger juice, 1.5kg white sugar, 25kg rapeseed oil;

[0036] Spice 1: 0.2kg shallot, 0.2kg ginger, 0.2kg garlic, 0.2kg pepper, 0.08kg kaempferen, 0.08kg clove, 0.05kg cinnamon powder, 0.05kg cinnamon, 0.03kg star anise, 0.015kg angelica;

[0037] Spice 2: 0.5kg Zanthoxylum bungeanum, 0.3kg star anise, 0.3kg cumin, 0.4kg monosodium glutamate, 0.08kg umami, 0.05kg herbal powder.

[0038] The solid content of the described tangerine peel appetizing sauce is 85%.

[0039] The chili powder, kaempferum, clove, cinnamon, star anise, angelica dahurica, peppercorns and cumin are pulverized and passed through a 100-200 mesh sieve.

[0040] A processing method of tangerine peel appetizing sauce, the method steps are as follows:

[0041] 1) dried tangerine peel soaking:...

Embodiment 2

[0049] A kind of tangerine peel appetizing sauce, is characterized in that, described appetizing sauce comprises the following components by weight:

[0050] 30kg tangerine peel, 12kg tempeh, 4kg chili powder, 0.08kg ginger juice, 1.6kg white sugar, 24kg rapeseed oil;

[0051] Spices 1: 0.25kg onion, 0.25kg ginger, 0.25kg garlic, 0.15kg pepper, 0.07kg kaempferen, 0.07kg clove, 0.04kg cinnamon powder, 0.06kg cinnamon, 0.04kg star anise, 0.025kg angelica;

[0052] Spice 2: 0.8kg Zanthoxylum bungeanum, 0.5kg star anise, 0.5kg cumin, 0.5kg monosodium glutamate, 0.1kg umami, 0.1kg herbal powder.

[0053] The solid content of the tangerine peel appetizing sauce is 90%.

[0054] The chili powder, kaempferum, clove, cinnamon, star anise, angelica dahurica, peppercorns and cumin are pulverized and passed through a 150-mesh sieve.

[0055] A processing method of tangerine peel appetizing sauce, the method steps are as follows:

[0056] 1) Soaking in tangerine peel: select high-qualit...

Embodiment 3

[0064] A kind of tangerine peel appetizing sauce, is characterized in that, described appetizing sauce comprises the following components by weight:

[0065] 23kg tangerine peel, 15kg tempeh, 5kg chili powder, 0.12kg ginger juice, 1.4kg white sugar, 25kg rapeseed oil;

[0066] Spice 1: 0.15kg onion, 0.15kg ginger, 0.25kg garlic, 0.15kg pepper, 0.07kg kaempferen, 0.08kg clove, 0.05kg cinnamon powder, 0.05kg cinnamon, 0.045kg star anise, 0.028kg angelica;

[0067] Spice 2: 0.9kg Zanthoxylum bungeanum, 0.3kg star anise, 0.4kg cumin, 0.4kg monosodium glutamate, 0.12kg umami, 0.08kg herbal powder.

[0068] The solid content of the tangerine peel appetizing sauce is 95%.

[0069] The chili powder, kaempferum, clove, cinnamon, star anise, angelica dahurica, Chinese prickly ash and fennel are pulverized and passed through a 200-mesh sieve.

[0070] A processing method of tangerine peel appetizing sauce, the method steps are as follows:

[0071] 1) Soaking in tangerine peel: select ...

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Abstract

The invention relates to the field of food processing, in particular to an appetizing dried tangerine peel sauce and a processing method thereof. The appetizing dried tangerine peel sauce comprises components in parts by weight as follows: 15-45 parts of dried tangerine peel, 8-25 parts of fermented black beans, 1-7 parts of red chili powder, 0.015-0.25 parts of ginger juice, 0.5-2.5 parts of white granulated sugar, 15-35 parts of rapeseed oil and spices. The appetizing dried tangerine peel sauce is processed through steps including dried tangerine peel soaking, dried tangerine peel pickling, dicing, low-temperature stir-frying, stir-frying of a pepper and fermented black bean mixture and the like. With adoption of the technologies including dried tangerine peel soaking, pickling, low-temperature stir-frying and the like, pesticide residues in the dried tangerine peel are reduced, pectin substances and bitterness are removed, flavonoid substances in the dried tangerine peel are retained to the greatest extent, the product flavor is retained to a greater extent, and the appetizing dried tangerine peel sauce and the processing method have greater application and popularization values.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a tangerine peel appetizing sauce and a processing method thereof. Background technique [0002] Chenpi is a product with the same source of medicine and food. The main functional components in tangerine peel include essential oils, pectin, dietary fiber, citrus peel pigments, limonin analogues, flavonoids and some alkaloid compounds. Chenpi has three basic functions: regulating qi, drying dampness, and neutralizing. It can be used for all diseases related to "qi" and "dampness", such as qi stagnation, qi inversion, phlegm dampness, cold dampness, and spleen and stomach disharmony. Its effect can reach the internal organs, and can treat diseases of the cardiopulmonary system, such as upper respiratory tract infection, phlegm, cough, chest tightness, and diseases of the spleen and stomach system, such as stomach pain, indigestion, vomiting, and seafood poisoning. Treat diseases o...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/10
CPCA23V2002/00
Inventor 付彩霞李军鹏梁建明余红波邹涛王应喜
Owner HUBEI TULAOHAN FLAVORING FOOD
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