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Pickling method of sour-spicy orange peel

A technology of hot and sour orange peel and orange peel, applied in the direction of bacteria used in food preparation, food science, application, etc., can solve the problems of waste, hot and sour orange peel without pickling, etc., achieve simple method, dilute orange peel Effects of bitterness, flavor enhancement and softness

Inactive Publication Date: 2018-05-04
马鞍山市黄池祥泰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Orange peels are generally thrown away as waste, but orange peels are rich in vitamins and essential oils, which can ventilate and refresh the mind, invigorate the spleen and dehumidify, promote gastrointestinal function, clear the lungs and reduce phlegm, and throwing them away directly will cause a lot of waste. Currently There are few ways to deep-process orange peels. Generally, they are dried and used as spices. A small amount of orange peel candy is prepared, and the bitterness in orange peels is removed after repeated cooking and extrusion, but at the same time the orange peels are also removed. nutritional content; currently there are many varieties of pickled vegetables on the market, but there is no pickled hot and sour orange peel

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A pickling method of hot and sour orange peel, comprising the following steps:

[0021] (1) Cutting: Wash the fresh orange peel, cut off two sections, cut into pieces, the size is 2~3cm, and get the orange peel;

[0022] (2) Lactic acid bacteria fermentation: add lactic acid bacteria solution to the orange peel, mix well, ferment at 40°C for 30 hours, lower the pH, produce rich small molecule aroma and nutrients, dilute the bitterness of orange peel, increase the flexibility of orange peel, Obtain lactic acid bacteria fermentation orange peel; Described lactic acid bacteria solution, add-on is 8% of orange peel weight, is made up of the raw material of following weight portion: soybean oligosaccharide 13, ferrous gluconate 2, lactic acid bacteria 3, water 90, all The raw materials are mixed to obtain a lactic acid bacteria solution; the lactic acid bacteria are activated twice, centrifuged, and precipitated, and consist of the following bacterial strains in parts by wei...

Embodiment 2

[0028] A pickling method of hot and sour orange peel, comprising the following steps:

[0029] (1) Cutting: Wash the fresh orange peel, cut off two sections, cut into pieces, the size is 2~3cm, and get the orange peel;

[0030] (2) Lactic acid bacteria fermentation: add lactic acid bacteria solution to the orange peel, mix well, ferment at 41°C for 35 hours, lower the pH, produce rich small molecule aroma and nutrients, dilute the bitterness of orange peel, increase the flexibility of orange peel, Obtain lactic acid bacteria fermentation orange peel; Described lactic acid bacteria solution, add-on is 9% of orange peel weight, is made up of the raw material of following weight portion: soybean oligosaccharide 14, ferrous gluconate 3, lactic acid bacteria 4, water 95, all The raw materials are mixed to obtain a lactic acid bacteria solution; the lactic acid bacteria are subjected to secondary activation, centrifuged, and precipitated, and are composed of the following bacterial ...

Embodiment 3

[0036] A pickling method of hot and sour orange peel, comprising the following steps:

[0037] (1) Cutting: Wash the fresh orange peel, cut off two sections, cut into pieces, the size is 2~3cm, and get the orange peel;

[0038] (2) Lactic acid bacteria fermentation: add lactic acid bacteria solution to the orange peel, mix well, ferment at 42°C for 40 hours, lower the pH, produce rich small molecule aroma and nutrients, dilute the bitterness of orange peel, increase the flexibility of orange peel, Obtain lactic acid bacteria fermentation orange peel; Described lactic acid bacteria solution, add-on is 10% of orange peel weight, is made up of the raw material of following weight portion: soybean oligosaccharide 15, ferrous gluconate 4, lactic acid bacteria 5, water 100, all The raw materials are mixed to obtain a lactic acid bacteria solution; the lactic acid bacteria are activated twice, centrifuged, and precipitated, and are composed of the following strains in parts by weight...

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PUM

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Abstract

The invention mainly relates to the technical field of food processing and discloses a pickling method of sour-spicy orange peel. The pickling method comprises the following steps: slicing, lactobacillus fermentation, kneading, yeast fermentation, drying and packaging. The preparation method is simple, the prepared orange peel is sour, spicy, delicious, soft, tough and chewy, does not contain anyadditive, is safe and healthy and can meet the nutrition and taste requirements of consumers, and deep processing products of the orange peel in the market are increased; the orange peel is subjectedto lactobacillus fermentation after being sliced, so that the pH value is reduced, rich micromolecule fragrance and nutrients are produced, the bitterness of the orange peel is faded, and the flexibility of the orange peel is increased; the orange peel is kneaded after being subjected to lactobacillus fermentation, so that essential oil in the orange peel is released, and the fragrance and softness of the orange peel are increased; the orange peel is subjected to yeast fermentation after being kneaded, so that the taste of the orange peel is mellow, the essential oil released during the kneading is adequately fermented, the bitterness of the orange peel is reduced, and the micromolecule fragrance and nutrients are produced; and the orange peel is further subjected to low-temperature yeastfermentation after seasonings are added, so that the orange peel is plump in taste, strong in fragrance, sour, spicy and delicious.

Description

technical field [0001] The invention mainly relates to the technical field of food processing, in particular to a pickling method of hot and sour orange peel. Background technique [0002] Orange peels are generally thrown away as waste, but orange peels are rich in vitamins and essential oils, which can ventilate and refresh the mind, invigorate the spleen and dehumidify, promote gastrointestinal function, clear the lungs and reduce phlegm, and throwing them away directly will cause a lot of waste. Currently There are few ways to deep-process orange peels. Generally, they are dried and used as spices. A small amount of orange peel candy is prepared, and the bitterness in orange peels is removed after repeated cooking and extrusion, but at the same time the orange peels are also removed. There are many kinds of pickled vegetables on the market at present, but there is no pickled hot and sour orange peel. Contents of the invention [0003] In order to remedy the defects of...

Claims

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Application Information

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IPC IPC(8): A23L19/00A23L19/20A23L5/20A23L33/00
CPCA23L5/27A23L19/07A23L19/20A23L33/00A23V2400/137A23V2400/123A23V2400/113
Inventor 王成俊
Owner 马鞍山市黄池祥泰食品有限公司