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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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.
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