Making method of spicy pickled orange peels

A production method and orange peel technology, applied in the field of food processing, can solve problems such as comprehensive utilization of unfavorable resources, influence on product taste, increase in bitterness, etc., and achieve the effects of improving appearance quality, increasing cell permeability, and reducing loss of nutrients

Inactive Publication Date: 2017-04-19
TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most people choose to throw away the orange peel as garbage after eating the orange pulp, which not only pollutes the environment, but also is not conducive to the comprehensive utilization of resources.
[0005] Through the search of the existing public documents, there are records about grapefruit peels that are beneficial to the processing of preserved fruit, candied fruit and other products, but there is still a technical difficulty in the processing and utilization of grapefruit peels, that is, the debittering treatment of grapefruit peels, which contain limonin Such substances make the processed products of grapefruit peel have a bitter taste, and the bitter taste will be enhanced after processing, affecting the taste of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The preparation method of the spicy orange peel side dish comprises the following steps:

[0033] (1) Choose fresh, non-deteriorated oranges, fresh red peppers, ginger, and garlic, and clean them. Before cleaning, remove the orange pulp, remove the stalks of the fresh red peppers, and peel off the garlic;

[0034] (2) Orange peels are made into thin strips with a length of 2 cm and a width of 0.2 to 0.3 cm. Add 0.2% cellulase with an enzyme activity of 100,000 u / g and 0.1% pectin with an enzyme activity of 50,000 u / g. Soak the enzyme solution for 1h at 45°C, pH 4.0, supplemented with high CO 2 Composite gas membrane rupture treatment;

[0035] (3) Blanch the orange peel in boiling water for 5 minutes to remove bitterness, until the surface of the peel is almost completely soaked, take it out and wring it out, then soak it in cold water for 3 times repeatedly, and wring out the water;

[0036] (4) Put the orange peels treated in step (3) into a pot, add 15% salt, mix e...

Embodiment 2

[0046] The preparation method of the spicy orange peel side dish comprises the following steps:

[0047] (1) Choose fresh, non-deteriorated oranges, fresh red peppers, ginger, and garlic, and clean them. Before cleaning, remove the orange pulp, remove the stalks of the fresh red peppers, and peel off the garlic;

[0048] (2) Orange peels are made into thin strips with a length of 2 cm and a width of 0.2 to 0.3 cm. Add 0.4% cellulase with an enzyme activity of 100,000 u / g and 0.3% pectin with an enzyme activity of 50,000 u / g. The enzyme solution was soaked for 1.5h at a temperature of 55°C and a pH of 5.0, supplemented with high CO 2 Composite gas membrane rupture treatment;

[0049] (3) Blanch the orange peel in boiling water for 15 minutes to remove the bitterness, until the surface of the peel is almost completely soaked, remove and wring out, then soak in cold water for 5 times repeatedly, and wring out the water;

[0050] (4) Put the orange peels treated in step (3) into...

Embodiment 3

[0060] The preparation method of the spicy orange peel side dish comprises the following steps:

[0061] (1) Choose fresh, non-deteriorated oranges, fresh red peppers, ginger, and garlic, and clean them. Before cleaning, remove the orange pulp, remove the stalks of the fresh red peppers, and peel off the garlic;

[0062] (2) Orange peels are made into thin strips with a length of 2 cm and a width of 0.2 to 0.3 cm. Add 0.3% cellulase with an enzyme activity of 100,000 u / g and 0.2% pectin with an enzyme activity of 50,000 u / g. The enzyme solution was soaked for 1.3h at a temperature of 50°C and a pH of 4.5, supplemented with high CO 2 Composite gas membrane rupture treatment;

[0063] (3) Blanch the orange peel in boiling water for 10 minutes to remove bitterness until the surface of the peel is almost completely soaked, remove and wring out, then soak in cold water for 4 times repeatedly, and wring out the water;

[0064] (4) Put the orange peels treated in step (3) into a po...

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PUM

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Abstract

The invention relates to spicy pickled orange peels. Orange peels are effectively recovered and reused, so that the economic benefits are increased, and the quality guarantee period of the orange peels is prolonged; besides, the salt content of finished products is reduced through a low-temperature dehydration technology; and through dehydration treatment, 90% of nitrite is effectively removed. The finished products contain rich saccharide, minerals and vitamins, and the nutrient value and the health care functions of the orange peels are combined, so that the spicy pickled orange peels have the efficacies of clearing heat, removing toxicity, diminishing inflammation, promoting diuresis, softening and expanding blood vessels and the like, contribute to improving the disease resistance of human bodies, and prevent the generation of cardiovascular system diseases. Besides, the technology for debitterizing processed orange peels is omitted, so that the spicy pickled orange peels are low in cost, economic and high-efficient.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to side dish processing, in particular to a preparation method of spicy orange peel side dishes. Background technique [0002] Side dishes are vegetables pickled with salt and other seasonings, which have a strong salty taste and can be preserved for a long time. It is an indispensable side dish on the daily table, and there are many kinds of pickled side dishes on the market at present, and all kinds of pickled side dishes are also quite popular with some consumers. [0003] However, due to the addition of pigments and preservatives in the pickling process of side dishes, the most serious thing is that if pickled improperly, carcinogenic nitrite will be produced, which will seriously endanger human health. Especially for children, it seriously affects their healthy growth and intellectual development. In addition, in order to keep the side dishes for a long time, a large amount of sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/20A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/324A23V2200/326A23V2300/10
Inventor 席冉陈兰李喜宏乔丽萍
Owner TIANJIN JIESHENG DONGHUI FRESH PRESERVATION TECH
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