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Method for manufacturing preserved trifoliate oranges

A production method and technology of citrus tangerine are applied in the functions of food ingredients, food ingredients as taste improvers, confectionery and other directions, can solve the problem of high medicinal value, and achieve the effects of rich nutrition, simple operation and easy portability

Inactive Publication Date: 2018-11-02
芜湖市三山区绿色食品产业协会
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although citrus tastes bad, it has high medicinal value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] A method for making preserved citrus tangerine, the specific operation steps are:

[0018] (1) Material selection: choose well-developed, mature, large, undamaged and deteriorated citrus as raw materials;

[0019] (2) Pretreatment: wash the selected citrus, cut them into strips of 3cm in length, 1.5cm in width and 0.8cm in thickness, and then put them into the color protection compound prepared in equal proportions of 0.5% malic acid and 0.25% ascorbic acid. Solution, color protection treatment for 35 minutes, then rinse with water and drain;

[0020] (3) Pre-cooking: Put clean water in the pot, add citric acid to adjust the pH value to 4-5, heat to boil, then pour in the citrus strips after color protection, boil for 12 minutes, remove, put into cold water to cool, drying;

[0021] (4) Sugar pickling: add sugar and pickle three times: for the first time, pour the citrus strips into the basin, add 15% protein sugar, stir well, put them in the soaking tank, and pickle ...

Embodiment 2

[0028] A method for making preserved citrus tangerine, the specific operation steps are:

[0029] (1) Material selection: choose well-developed, mature, large, undamaged, and deteriorated citrus and purple sweet potatoes as raw materials;

[0030] (2) Pretreatment: Wash the selected raw materials, cut them into squares with a length and width of 2.5cm, and then put them into the color protection compound prepared by 0.36% citric acid and 0.23% ascorbic acid in a ratio of 1:2. Solution, color protection treatment for 50 minutes, then rinse with water and drain;

[0031] (3) Pre-cooking: Put clean water in the pot, add organic acid to adjust the pH value to 3, heat to boil, then pour in the raw materials after color protection, boil for 6-8 minutes, remove, put into cold water to cool, and dry ;

[0032] (4) Sugaring: add sugar in five times, put the raw materials into the glucose solution for pickling, then add sugar in five times, increase the sugar concentration step by ste...

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PUM

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Abstract

The invention discloses a method for manufacturing preserved trifoliate oranges. The method is characterized by comprising processing technological processes of material selecting, pretreating, pre-cooking, sugar soaking, cooking in sugar, deep-frying in sugar, sand picking, baking and packaging. The method has the advantages that the preserved trifoliate oranges which are products are milk-white,the surfaces of the preserved trifoliate oranges are dry and are provided with little icing sugar, the outsides of the preserved trifoliate oranges are delicious and crispy, the insides of the preserved trifoliate oranges are floppy, the preserved trifoliate oranges are sour, sweet, tasty and refreshing and are preserved by little sugar, ginger juice is further added into the preserved trifoliateoranges for infusing flavor, and accordingly the preserved trifoliate oranges have sour, sweet and non-greasy taste and effectively conform to public taste; the products contain abundant proteins andstarch, are nutritious, have functions of removing food retention and helping digestion, are green and healthful food suitable for people of all ages and are easy to operate and convenient to carry.

Description

technical field [0001] The invention relates to a food processing method, in particular to a preparation method of preserved citrus orange. Background technique [0002] Citrus tangerine, also known as "citrus citrifolia", is the "citrus citrifolia" mentioned in the story of "Yanzi Envoy Chu" in the Spring and Autumn Period. The fruit of citrus tangerine is very similar to oranges, but it is small in size and tastes sour and bitter, making it unpalatable. Although citrus has a bad taste, it has high medicinal value. "Dictionary of Traditional Chinese Medicine" records: Citrus citrus contains flavonoids such as avenantrin, hesperidin, rhodium, naringin, neohesperidin and various trace elements, and its leaves, skins, cores and roots can be Used as medicine, it has the effects of soothing the liver, harmonizing the stomach, regulating qi, and relieving pain; its fruits, Fructus aurantium and Fructus aurantium, have the effects of breaking qi, promoting phlegm, eliminating sta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
CPCA23G3/48A23V2002/00A23V2200/14A23V2200/32A23V2200/048A23V2250/044A23V2250/708A23V2250/628
Inventor 杨潇郑小林
Owner 芜湖市三山区绿色食品产业协会
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