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Processing technology of tangerine food

A processing technology and citrus technology, applied in the field of citrus food processing technology, can solve the problems of difficult transportation, high cost, complicated processing, etc., and achieve the effects of long storage time, low cost and high nutritional value

Inactive Publication Date: 2017-02-01
开平市水口镇卡摩商行
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this way, there are disadvantages such as complex processing, high cost, and difficult transportation.

Method used

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Embodiment Construction

[0018] The best embodiment of the present invention will be further described in detail below.

[0019] The processing technology of described citrus food, its specific steps are:

[0020] S1. First peel the tangerine, tangerine, orange or pomelo, and separate it into skin and tangerine meat, citrus meat, orange meat or grapefruit meat. Further, you can selectively remove the orange meat, tangerine meat, orange meat or pomelo meat manually or mechanically. The tangerine and tangerine white on the top, so that the taste is better, and the tangerine and tangerine white can be used as traditional Chinese medicine. Then, select 20 parts by weight of fresh tangerine meat, tangerine meat, orange meat or pomelo meat, squeeze the orange meat, citrus meat, orange meat or pomelo meat by a juicer, and separate the tangerine meat residue, citrus meat residue, orange Meat dregs or pomelo meat dregs and juice, preferably, use a screw extrusion low-speed juicer to squeeze the juice. Using l...

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PUM

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Abstract

The invention discloses a production process of a tangerine food. With advanced cooling vacuum dehydration technology, original nutritional value of fresh vegetable and fruits is remained. By means of the characters of recovery in water, tangerines are combined with health-caring tea to prepare tea cake, wherein the tangerine juice and pulp are remained well, thereby avoiding waste and turning the pulps of tangerine, citrus, orange or pomelo into resources as most as possible. The process maintains the raw juice and original taste, majority of nutritional valuable components in fresh fruits is maintained and the product has high nutritional value and good taste, can satisfy demand of people and is beneficial to body health. Meanwhile, the product has long storage life, is convenient to take and east, and is easy to promote. The product is simple in process, has low cost, is beneficial to body health and satisfies demand of people.

Description

technical field [0001] The invention belongs to the technical field of fruit processing technology, and in particular relates to a processing technology of citrus food. Background technique [0002] Citrus foods include oranges, tangerines, oranges, pomelo and other fruits. As we all know, when tangerines, tangerines, oranges or grapefruits are harvested every year, due to the inconvenience of long-term storage and the influence of external conditions such as transportation, about 10,000 tons of orange meat, oranges, etc. The meat, orange meat or pomelo meat is discarded, and its meat is often discarded in the soil and turned into fertilizer, causing a lot of waste. In order to prolong the preservation time and avoid waste, the traditional way is to process it into canned food. In this way, there are complex processing, high cost, and difficulties in transportation. Contents of the invention [0003] The purpose of the present invention is to propose a processing technol...

Claims

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Application Information

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IPC IPC(8): A23F3/34A23L2/02
CPCA23F3/34A23L2/02
Inventor 李盈学
Owner 开平市水口镇卡摩商行
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