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 t

Method used

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  • Appetizing dried tangerine peel sauce and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0033] Example 1

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

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

[0036] Spice 1: Green onion 0.2kg, ginger 0.2kg, garlic 0.2kg, Chinese pepper 0.2kg, Shannai 0.08kg, clove 0.08kg, cinnamon powder 0.05kg, cinnamon bark 0.05kg, star anise 0.03kg, Angelica dahurica 0.015kg;

[0037] Spice 2: 0.5kg of Chinese pepper, 0.3kg of star anise, 0.3kg of fennel, 0.4kg of monosodium glutamate, 0.08kg of umami, and 0.05kg of herbal powder.

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

[0039] The chili powder, shan Na, clove, cinnamon, star anise, angelica, pepper and cumin are crushed through a 100-200 mesh sieve.

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

[0041] 1) Soaking tangerine peel: the ma...

Example Embodiment

[0048] Example 2

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

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

[0051] Spice 1: Green onion 0.25kg, ginger 0.25kg, garlic 0.25kg, Chinese pepper 0.15kg, Shannai 0.07kg, clove 0.07kg, cinnamon powder 0.04kg, cinnamon 0.06kg, star anise 0.04kg, Angelica dahurica 0.025kg;

[0052] Spice 2: 0.8kg of Chinese pepper, 0.5kg of star anise, 0.5kg of fennel, 0.5kg of monosodium glutamate, 0.1kg of umami flavor, 0.1kg of herbal powder.

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

[0054] The chili powder, shan Na, clove, cinnamon, star anise, angelica, pepper and cumin are crushed through a 150 mesh sieve.

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

[0056] 1) Soaking tangerine peel: Choos...

Example Embodiment

[0063] Example 3

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

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

[0066] Spice 1: Green onion 0.15kg, ginger 0.15kg, garlic 0.25kg, Chinese pepper 0.15kg, Shannai 0.07kg, clove 0.08kg, cinnamon powder 0.05kg, cinnamon bark 0.05kg, star anise 0.045kg, Angelica dahurica 0.028kg;

[0067] Spice 2: Chinese pepper 0.9kg, star anise 0.3kg, fennel 0.4kg, monosodium glutamate 0.4kg, umami flavor 0.12kg, herb powder 0.08kg.

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

[0069] The chili powder, shan Na, clove, cinnamon, star anise, angelica, pepper and cumin are crushed through a 200 mesh sieve.

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

[0071] 1) Soaking tangerine peel: Choose high-quality tanger...

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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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