Grapefruit flavor sauce and preparation method thereof

A technology for flavor sauce and pomelo, applied in food science and other directions, can solve the problems of unutilized pomelo peel, ecological environment pollution, waste of pomelo peel resources, etc., and achieve the effect of improving bitter taste, beneficial properties, and reasonable nutritional matching.

Inactive Publication Date: 2019-04-16
广东柚通柚美生态旅游农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But at present grapefruit still has fresh weight 20~30% pomelo peel and cannot be utilized after people eat and produce and process.
Most of these pomelo peels are dried, burned or directly thrown away as waste, which not only causes serious pollution to the ecological environment, but also gre...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] A kind of grapefruit flavor sauce of the present embodiment, preparation method is as follows:

[0041] Step a, prepare grapefruit ferment

[0042] a1. In parts by weight, take 15 parts of brown sugar, 8 parts of brown sugar, 2 parts of brown sugar, 75 parts of Meizhou golden pomelo peel, 8 parts of orange peel, 3 parts of orange peel, 2 parts of tea seed, 1 part of grapefruit flower, and 1 part of grapefruit leaf 0.5 parts, 0.3 parts of roses and 800 parts of purified water, mixed evenly, put into a sealed container, undergo natural fermentation for one year, and then filter to obtain grapefruit enzyme;

[0043] a2, take the grapefruit enzyme of step a and clear water and mix evenly by mass ratio as 1:100, obtain grapefruit enzyme liquid;

[0044] Step b, pomelo pulp beating:

[0045] b1, remove the rotten pomelo, select fresh pomelo and wash the skin with clear water, peel off the skin, and obtain pomelo pulp and pomelo peel respectively;

[0046] b2, get 80 parts ...

Embodiment 2

[0059] A kind of grapefruit flavor sauce of the present embodiment, preparation method is as follows:

[0060] Step a, prepare grapefruit ferment

[0061] a1. In parts by weight, take 20 parts of brown sugar, 10 parts of brown sugar, 3 parts of honey, 80 parts of Meizhou golden pomelo peel, 10 parts of orange peel, 5 parts of orange peel, 3 parts of tea seed, 0.5 part of grapefruit flower, and 0.8 part of grapefruit leaf 0.8 parts of roses and 1000 parts of purified water, mixed evenly, put into a sealed container and fermented naturally for one and a half years, then filtered to obtain grapefruit enzyme;

[0062] a2, get the grapefruit enzyme of step a and clear water and mix evenly by mass ratio as 1:95, obtain grapefruit enzyme liquid;

[0063] Step b, pomelo pulp beating:

[0064] b1, remove the rotten pomelo, select fresh pomelo and wash the skin with clear water, peel off the skin, and obtain pomelo pulp and pomelo peel respectively;

[0065] b2, get 125 parts of pome...

Embodiment 3

[0078] A kind of grapefruit flavor sauce of the present embodiment, preparation method is as follows:

[0079] Step a, prepare grapefruit ferment

[0080] a1. In parts by weight, take 25 parts of brown sugar, 12 parts of brown sugar, 4 parts of brown sugar, 85 parts of Meizhou golden pomelo peel, 12 parts of orange peel, 8 parts of orange peel, 4 parts of tea seed, 1.5 parts of grapefruit flower, and 1.5 parts of grapefruit leaf 0.8 parts, 0.8 parts of roses and 1200 parts of purified water, mixed evenly, put into a sealed container, fermented naturally for two years, and then filtered to obtain grapefruit enzyme;

[0081] a2, get the grapefruit enzyme of step a and clear water and mix evenly according to the mass ratio of 1:110, obtain grapefruit enzyme liquid;

[0082] Step b, pomelo pulp beating:

[0083] b1, remove the rotten pomelo, select fresh pomelo and wash the skin with clear water, peel off the skin, and obtain pomelo pulp and pomelo peel respectively;

[0084] b...

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Abstract

The invention relates to the technical field of grapefruit deep processing, in particular to a grapefruit flavor sauce and a preparation method thereof. The grapefruit flavor sauce is mainly preparedfrom 380-420 parts of grapefruit peel, 80-125 parts of grapefruit pulp, 20-50 parts of white sugar, 10-25 parts of fermented soy sauce, 2-5 parts of sodium glutamate, 2-6 parts of citric acid, 0.05-1.2 parts of carboxymethylcellulose sodium, 0.15-0.5 parts of potassium sorbate, 0.01-0.03 part of caramel and 0.5-2 parts of edible flavors by a specific process. The main raw material grapefruit peelis sequentially subjected to grapefruit enzyme liquid soaking, cutting into pieces and softening and debittering. The grapefruit flavor sauce has the unique flavor and effect of the grapefruit peel, the nutrient is rich, and the taste is good; and before the cooking of a meat dish, by preservation for a period of time through the grapefruit flavor sauce, the generation of a cancerogen heterocyclicamine can be inhibited. The raw materials are pure natural, the preparation process is simple, and large-scale industrial production can be achieved.

Description

technical field [0001] The invention relates to the technical field of grapefruit deep processing, in particular to a grapefruit-flavored sauce and a preparation method thereof. Background technique [0002] Seasoning sauces are used to coordinate the taste of various foods and stimulate the taste buds of eaters to enhance the taste. Therefore, people often like to add seasoning sauces to cooking or uncooked ingredients. At present, there are many kinds of seasoning sauces, such as peanut butter, sweet noodle sauce, soybean paste, mushroom sauce, chili sauce, tomato sauce, etc., which are mostly made of peanuts, soybeans and other raw materials with chili, garlic, salt, monosodium glutamate, sucrose, preservatives, Auxiliary raw materials such as soy sauce are processed and mixed in order, and then marinated for a period of time. For seasoning sauce, the raw materials selected and the production process are different, and the nutrients and flavors vary greatly. [0003] Gr...

Claims

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Application Information

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IPC IPC(8): A23L21/12A23L5/20
CPCA23L5/25A23L21/12
Inventor 傅曼琼戴海民傅杰黄肖芬刘功良张鹰任文彬陈海光白卫东
Owner 广东柚通柚美生态旅游农业有限公司
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