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Citri reticulatae pericarpium sauce and preparation method thereof

A technology of tangerine peel sauce and tangerine peel, applied in the field of food processing, can solve the problems of no other effects, single effect, unhealthy, etc., and achieve the effect of various eating methods, simple processing, and fragrant smell

Inactive Publication Date: 2019-07-12
李样讲(广东)陈皮有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Existing sauces often only have a seasoning effect and no other effects. The effect is single, and various additives are added in the manufacturing process, which is unhealthy. Therefore, there is a need for a tangerine peel sauce that can have a health care effect and does not add any additives.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A tangerine peel sauce comprises the following raw materials in parts by weight: 60 parts of tangerine peel, 15 parts of black beans, 20 parts of soybeans and 5 parts of ginger.

[0020] The tangerine peel sauce also includes salt.

[0021] The tangerine peel sauce also includes a sugar flavoring agent.

[0022] The sugar flavoring agent is rock sugar.

[0023] A preparation method of tangerine peel sauce, comprising the steps of:

[0024] 1) First wash the soybeans and black beans, soak them for a period of time, break them, clean the ginger, and chop them;

[0025] 2) Soak the tangerine peel in clean water, remove the inner membrane attached to the tangerine peel, chop it up, boil it on medium heat for 30-40 minutes into a sauce, then stop the fire and let it cool naturally;

[0026] 3) Add the raw materials obtained in steps 1) and 2) into the container, add salt and sugar flavoring agent at the same time, stir evenly, and use sunlight to make it.

Embodiment 2

[0028] A tangerine peel sauce comprises the following raw materials in parts by weight: 40 parts of tangerine peel, 20 parts of black beans, 30 parts of soybeans and 10 parts of ginger.

[0029] The tangerine peel sauce also includes salt.

[0030] The tangerine peel sauce also includes a sugar flavoring agent.

[0031] The sugar flavoring agent is rock sugar.

[0032] A preparation method of tangerine peel sauce, comprising the steps of:

[0033] 1) First wash the soybeans and black beans, soak them for a period of time, break them, clean the ginger, and chop them;

[0034] 2) Soak the tangerine peel in clean water, remove the inner membrane attached to the tangerine peel, chop it up, boil it on medium heat for 30-40 minutes into a sauce, then stop the fire and let it cool naturally;

[0035] 3) Add the raw materials obtained in steps 1) and 2) into the container, add salt and sugar flavoring agent at the same time, stir evenly, and use sunlight to make it.

Embodiment 3

[0037] A tangerine peel sauce comprises the following raw materials in parts by weight: 55 parts of tangerine peel, 16 parts of black beans, 24 parts of soybeans and 5 parts of ginger.

[0038] The tangerine peel sauce also includes salt.

[0039] The tangerine peel sauce also includes a sugar flavoring agent.

[0040] The sugar flavoring agent is rock sugar.

[0041] A preparation method of tangerine peel sauce, comprising the steps of:

[0042] 1) First wash the soybeans and black beans, soak them for a period of time, break them, clean the ginger, and chop them;

[0043] 2) Soak the tangerine peel in clean water, remove the inner membrane attached to the tangerine peel, chop it up, boil it on medium heat for 30-40 minutes into a sauce, then stop the fire and let it cool naturally;

[0044] 3) Add the raw materials obtained in steps 1) and 2) into the container, add salt and sugar flavoring agent at the same time, stir evenly, and use sunlight to make it.

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PUM

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Abstract

The invention discloses a citri reticulatae pericarpium sauce, and relates to the technical field of food processing. The citri reticulatae pericarpium sauce is prepared from, by weight, 40-60 parts of citri reticulatae pericarpium, 15-20 parts of semen sojae atricolor, 20-30 parts of soybeans and 5-10 parts of zingiberis rhizoma recens. A preparation method of the citri reticulatae pericarpium sauce includes the following steps that 1, firstly, the soybeans and semen sojae atricolor are washed, soaked for a period and then smashed, and zingiberis rhizoma recens is washed and cut up; 2, citrireticulatae pericarpium is soaked in clean water, inner membranes attached to citri reticulatae pericarpium are removed, citri reticulatae pericarpium without the inner membranes is cut up and is decocted by medium heat for 30-40 minutes to become sauce, then, heating is stopped, and the sauce naturally cools; 3, the raw materials obtained in step 2 and step 3 are added into a container, meanwhile, salt and a sweetener are added, stirring is conducted to make the mixture uniform, and sunshine is used for sun-curing. According to the citri reticulatae pericarpium sauce, a majority of nutrient components of the soybeans and semen sojae atricolor are maintained; the citri reticulatae pericarpium sauce has multiple edible modes, can be matched with food such as bread and circuits, is faint infragrance and tastes sour, sweet and delicious. Citri reticulatae pericarpium sauce products are easy to process and low in cost and do not contain any chemical additives.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to orange peel sauce and a preparation method thereof. Background technique [0002] Traditional brewed soy sauce is a liquid condiment with special color, aroma and taste made from soybeans / or defatted soybeans, wheat and / or bran as raw materials and fermented by microorganisms. At present, in order to improve the quality and flavor of soy sauce, a large number of soy sauces with various special flavors have appeared in China, such as steamed fish soy sauce, seafood soy sauce, straw mushroom soy sauce, raw fish soy sauce, iron-fortified soy sauce, etc. [0003] Existing sauces often only have a seasoning effect, no other effects, and the effect is single, and various additives are added in the manufacturing process, which is unhealthy. Therefore, there is a need for a tangerine peel sauce that can have a health care effect and does not add any additives . Contents of the...

Claims

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Application Information

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IPC IPC(8): A23L27/50A23L33/00
CPCA23L27/50A23L33/00A23V2002/00A23V2200/30A23V2200/314
Inventor 李样讲
Owner 李样讲(广东)陈皮有限公司
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