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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AI-Extracted 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 manufacturi...

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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.

Application Domain

Food ingredient functions

Technology Topic

NutrientChemistry +5

Examples

Experimental program(5)

Example Embodiment

[0018] Example 1

[0019] A tangerine peel sauce includes 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 paste also includes salt.

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

[0022] The sugar flavoring agent is rock sugar.

[0023] A method for preparing dried tangerine peel paste includes the following steps:

[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 dried tangerine peel with water to remove the inner membrane attached to the dried tangerine peel, chop it, boil it on medium heat for 30-40 minutes to form a sauce, 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, mix well, and use sunlight to prepare.

Example Embodiment

[0027] Example 2

[0028] A tangerine peel sauce includes 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 paste also includes salt.

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

[0031] The sugar flavoring agent is rock sugar.

[0032] A method for preparing dried tangerine peel paste includes the following steps:

[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 dried tangerine peel with water to remove the inner membrane attached to the dried tangerine peel, chop it, boil it on medium heat for 30-40 minutes to form a sauce, 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, mix well, and use sunlight to prepare.

Example Embodiment

[0036] Example 3

[0037] A tangerine peel sauce comprising 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 paste also includes salt.

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

[0040] The sugar flavoring agent is rock sugar.

[0041] A method for preparing dried tangerine peel paste includes the following steps:

[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 dried tangerine peel with water to remove the inner membrane attached to the dried tangerine peel, chop it, boil it on medium heat for 30-40 minutes to form a sauce, 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, mix well, and use sunlight to prepare.

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PUM

Description & Claims & Application Information

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Coarse cereal health-care food capable of nourishing bodies and preserving health and preparation method of coarse cereal health-care food

InactiveCN105707667ADifferent ways to eatPromote defecationNatural extract food ingredientsFood ingredient functionsShiitake mushroomsRHODIOLA ROSEA ROOT

Owner:ANHUI YANZHIFANG FOOD HEFEI

Processing device and method for direct eating of Zanthoxylum schinifolium Sieb. et Zucc

PendingCN112401212ADifferent ways to eatIncrease market competitionOil/fat bakingMechanical engineeringBiotechnology

Owner:贵州玄德生物科技股份有限公司

Classification and recommendation of technical efficacy words

Fragrant smell
Different ways to eat

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

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Examples

Example Embodiment

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

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