Preparation method of complex-technology orange peel

A technology of orange peeling and peeling, which is applied in the field of preparation of Jiuzhi orange peel, which can solve the problems of destroying hesperidin and poor taste, and achieve the effect of reducing the degree of oxidation, good taste and good eating taste

Inactive Publication Date: 2018-07-06
ZIGUI COUNTY QUGU FOOD +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to provide a preparation method of nine-made orange peel, which can solve the problems of destroying "hesperidin" and poor taste. In the production process, there is no need to go through cooking and drying steps, which protects the orange peel. The original "hesperidin" retains the bitterness in the orange peel, and the kiwi fruit juice concentrate is used in the infusion solution to neutralize the bitterness in the orange peel. It tastes good and is easy to accept

Method used

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  • Preparation method of complex-technology orange peel

Examples

Experimental program
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Effect test

Embodiment 1

[0041] A preparation method of Jiuzhi orange peel, the method comprises the following steps:

[0042] Step 1: raw material selection, cleaning: select the navel orange variety whose white cortex thickness is 0.2 mm in the navel orange as raw material;

[0043] Step 2: Skin grinding: grind the oranges selected in step 1 until the thickness of the yellow skin on the surface of the orange peel is half of the original;

[0044] Step 3: Color protection: Peel off the peeled orange peel from the orange, cut it into blocks or strips (the size is determined according to the finished product packaging), and then put it in warm water with color protection agent in a sealed container. Soaking to protect the color, the soaking time is 3 hours, and then the orange peel is taken out and dried until the water content of the orange peel is 30%;

[0045] Step 4: Pickling: Sprinkle salt into the dried orange peel obtained in step 3 for salting, the weight of salt sprinkled is 3% of the weight ...

Embodiment 2

[0059] A preparation method of Jiuzhi orange peel, the method comprises the following steps:

[0060] Step 1: raw material selection, cleaning: select the navel orange variety whose white cortex thickness is 0.6 mm in the navel orange as raw material;

[0061] Step 2: Skin grinding: grind the oranges selected in step 1 until the thickness of the yellow skin on the surface of the orange peel is half of the original;

[0062] Step 3: Color protection: Peel off the peeled orange peel from the orange, cut it into blocks or strips (the size is determined according to the finished product packaging), and then put it in warm water with color protection agent in a sealed container. Soaking to protect the color, the soaking time is 4 hours, and then the orange peel is taken out and dried until the water content of the orange peel is 32%;

[0063] Step 4: pickling: salting is carried out by sprinkling salt into the dried orange peel obtained in step 3, and the weight of sprinkling salt...

Embodiment 3

[0077] A preparation method of Jiuzhi orange peel, the method comprises the following steps:

[0078] Step 1: raw material selection, cleaning: select the navel orange variety whose white cortex thickness is 1.0 mm in the navel orange as raw material;

[0079] Step 2: Skin grinding: grind the oranges selected in step 1 until the thickness of the yellow skin on the surface of the orange peel is half of the original;

[0080] Step 3: Color protection: Peel off the peeled orange peel from the orange, cut it into blocks or strips (the size is determined according to the finished product packaging), and then put it in warm water with color protection agent in a sealed container. Soaking to protect the color, the soaking time is 5 hours, and then the orange peel is taken out and dried until the water content of the orange peel is 35%;

[0081] Step 4: Pickling: Sprinkle salt into the dried orange peel obtained in step 3 for salting, the weight of sprinkled salt is 5% of the weight ...

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Abstract

The invention relates to a preparation method of complex-technology orange peel. The method comprises the following steps of step 1, selecting raw materials, and cleaning the selected raw materials; step 2, performing peel grinding; step 3, performing color protection; step 4, performing pickling; step 5, performing rinsing; step 6, performing material immersion for the first time; step 7, performing material immersion for the second time; step 8, performing baking for the first time; step 9, performing sugaring; and step 10, performing baking for the second time and performing crystal granuleappearance: performing baking on sugared orange peel for the second time until white powdery sugar crystals appear on the surface of the orange peel, wherein the color of the baked orange peel is pale yellow, so that the complex-technology orange peel is obtained. Through adoption of the preparation method of the complex-technology orange peel provided by the invention, the problems that hesperidin is destroyed and the mouth feel is poor can be solved; in the making process, steps of cooking and drying in sunshine are not needed, so that the hesperidin in the orange peel is protected; and inmaterial immersion liquid, kiwi fruit condensed juice is selected for neutralizing bitterness in the orange peel, so that the eating mouth feel is good.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of Jiuzhi orange peel. Background technique [0002] Tangerine peel is the most well-known item with medicinal value among the numerous snacks on the market, which is beneficial to people's health. The "hesperidin" contained in tangerine peel can reduce the fragility of capillaries, protect capillaries, and prevent capillary rupture and bleeding; it can also reduce blood viscosity and speed up blood flow, thereby improving microcirculation stasis. [0003] At present, most of the tangerine peels on the market are made by soaking orange peel or orange peel in cold water-high-temperature cooking-rinsing-salting-slicing-removing salt-soaking-drying, rehydrating-drying, cutting-drying. Therefore, repeated high-temperature cooking and drying have caused damage to orange peel or the beneficial substance "hesperidin" contained in orange peel ("hesperidin" has the cha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L19/00A23L19/20
CPCA23L19/07A23L19/09A23L19/20
Inventor 何祥李正伦吴述银董晓莉胡兆兴李鹏程范刚姚丽丽胡端娥王太玉张忠奎赵翱羽
Owner ZIGUI COUNTY QUGU FOOD
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