Hollowed wampee sauce and preparation method thereof

A technology of yellow skin sauce and yellow skin fruit, applied in the functions of food ingredients, food science, application, etc., can solve problems such as affecting the potential value of special products, and achieve narrow particle distribution, uniform pressure, and good uniformity. Effect

Active Publication Date: 2016-06-08
江苏大墩子银杏生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of Shanhuangpi fruit itself is too prominent, so that Qinzhou, Beihai, southern coastal areas and norther

Method used

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  • Hollowed wampee sauce and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A preparation method of mountain yellow skin sauce, comprising the steps of:

[0024] 1) Raw material selection and processing: select fresh and plump huangpi fruits, wash, drain, remove pits and stalks;

[0025] 2) High-speed dispersing and emulsifying treatment: crush the huangpi fruit obtained in step 1) with a beater, then add the same weight of pure water, put it into a high-speed dispersing and emulsifying machine for processing, the speed is 2000r / min, and the time is 20min to obtain high-speed dispersion Emulsion;

[0026] 3) Pressurized extraction: put the emulsion processed in step 2) into a high-pressure tank, and pressurize to 4kg / cm 2 , to make the pressure uniform, and keep it for 10 minutes, and then return to normal pressure within 1-3s to obtain the pulp extraction mixture;

[0027] 4) pickling: the pulp extraction mixture obtained in step 3) is added with 5% (w / w) salt, and sealed in an earthen jar for 3 months.

[0028] 5) Add ingredients for marin...

Embodiment 2

[0031] A preparation method of mountain yellow skin sauce, comprising the steps of:

[0032] 1) Raw material selection and processing: select fresh and plump huangpi fruits, wash, drain, remove pits and stalks;

[0033] 2) High-speed dispersing and emulsifying treatment: crush the huangpi fruit obtained in step 1) with a beater, then add the same weight of pure water, put it into a high-speed dispersing and emulsifying machine for processing, the speed is 2500r / min, and the time is 15min to obtain high-speed dispersion Emulsion;

[0034] 3) Pressurized extraction: put the emulsion processed in step 2) into a high-pressure tank, and pressurize to 4kg / cm 2 , to make the pressure uniform, and keep it for 12 minutes, and then return to normal pressure within 1-3s to obtain the pulp extraction mixture;

[0035] 4) pickling: the pulp extraction mixture obtained in step 3) is added with 4% (w / w) salt, and sealed in an earthen jar for 4 months.

[0036] 5) Add ingredients for marin...

Embodiment 3

[0039] A preparation method of mountain yellow skin sauce, comprising the steps of:

[0040] 1) Raw material selection and processing: select fresh and plump huangpi fruits, wash, drain, remove pits and stalks;

[0041] 2) High-speed dispersion and emulsification treatment: use a beater to crush the huangpi fruit obtained in step 1, then add the same weight of pure water, put it into a high-speed dispersion and emulsification machine for treatment, the speed is 3000r / min, and the time is 10min to obtain high-speed dispersion Emulsion;

[0042] 3) Pressurized extraction: put the emulsion processed in step 2) into a high-pressure tank, and pressurize to 4kg / cm 2 , to make the pressure uniform, and keep it for 15 minutes, and then return to normal pressure within 1-3s to obtain the pulp extraction mixture;

[0043] 4) pickling: the pulp extraction mixture obtained in step 3) is added with 3% (w / w) salt, and sealed in an earthen jar for 3 months.

[0044]5) Add ingredients for ...

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Abstract

The invention discloses a hollowed wampee sauce and a preparation method thereof. The method comprises the following steps: 1) selecting a raw material and treating; 2) performing high-speed dispersion emulsifying treatment: crushing hollowed wampee fruit obtained from step 1) with a beater, then adding pure water of the same weight, putting in a high-speed dispersion emulsifier to give a high-speed dispersion emulsion; 3) performing pressurized extraction: putting the emulsion treated in step 2) in a high pressure tank, pressurizing to 4kg/cm<2>, so that the pressure is uniform, and maintaining for 10-15min, then restoring to normal pressure in 1-3s, and obtaining a pulp extract mixture; 4) pickling: adding salt into the pulp extract mixture obtained from step 3) to be sealed in a container 3-4 months, 5) adding ingredients for pickling: taking out the pickled material obtained from step 4), adding the ingredients and mixing well, then adding to the sealed container to be pickled for 1-2 months; 6) subpackaging and sterilizing to obtain a finished product.

Description

technical field [0001] The invention relates to pickled sauce food, in particular to a kind of mountain yellow skin sauce and a preparation method thereof. Background technique [0002] Shanhuangpi fruit is commonly known as "chicken skin fruit", "the fruity fragrance is unique compared to durian, fat-reducing, stomach-strengthening and beautiful", this is the praise of the world for Shanhuangpi fruit. Shanhuangpi fruit is a rare and valuable fruit variety. Shanhuangpi belongs to the Rutaceae plant. The fruit and leaves have special fragrance. It is produced in Fujian, Taiwan, Guangdong, Hainan, Guangxi, Yunnan and other places. It is also found in Vietnam, Laos, Cambodia, Thailand, Myanmar, India and other places, mainly distributed in the Shishan area where ethnic minorities live in the southwestern border of Guangxi. It has very strict requirements on the growth environment. It only grows in the front and back of the relatively clean human houses on the southwestern bor...

Claims

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Application Information

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IPC IPC(8): A23L27/60A23L33/00
CPCA23V2002/00A23V2200/32
Inventor 谢安珍
Owner 江苏大墩子银杏生物科技有限公司
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