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A technology of orange peel and kimchi, which is applied in the field of kimchi preparation, can solve the problem that orange peel cannot be used as kimchi, achieve good color protection, facilitate absorption and digestion, and enhance nutritional value
Inactive Publication Date: 2019-07-26
SOUTH CHINA AGRI UNIV
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Problems solved by technology
[0004] The purpose of the present invention is to overcome in the prior art, the deficiency that orange peel can not be used as pickles, provide a kind of orange peel pickles and preparation method thereof
Method used
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Embodiment 1
[0022] A kind of orange peel pickles, by weight parts, is composed as follows: Lactobacillus powder (10 9 -10 12 cfu / g) 2, orange peel 500, inulin 3, glucose 10, polydextrose 2, mushroom extract 4, pepper 5, ginger slices 20, garlic 10, salt 120, white wine 10, water 2000.
[0023] The preparation method of above-mentioned orange peel pickles, comprises the steps:
[0024] a preparation of microbial starter and activation:
[0026] a2 Activation of strains: Put the prepared microbial starter into sterilized saline for 15 minutes to activate the strains;
[0027] b Selection of raw materials: choose fresh, non-rotten orange peels, clean them, remove the stalks, and cut them into pieces;
[0028] c Raw material processing: Soak the cut orange peel for 5 minutes, boil it in water for 5 minutes, remove it and mix it ...
Embodiment 2
[0034] An orange peel pickle, the composition is as follows in parts by weight: 5 microbial starters, 800 orange peels, 5 inulin, 15 glucose, 5 polydextrose, 8 mushroom extracts, 5 Chinese prickly ash, 40 ginger slices, 30 garlic, Salt 200, liquor 20, water 3000.
[0035] The preparation method of above-mentioned orange peel pickles, comprises the steps:
[0036] a Preparation of microbial starter and activation:
[0038] a.2 Activation of strains: Put the prepared microbial starter into sterilized saline for 25 minutes to activate the strains;
[0039] b Selection of raw materials: choose fresh, non-rotten orange peels, clean them, remove the stalks, and cut them into pieces;
[0040] c Raw material processing: Soak the cut orange peel for 25 minutes, boil it in water for 10 minutes, remove it and mix it with water;
[0041...
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Abstract
The invention discloses an orange peel pickle and a preparation method thereof. The orange peel pickle comprises, by weight, 1-5 parts of microorganism, 400-800 parts of orange peel, 1-5 parts of inulin, 10-15 parts of glucose, 1-5 parts of polydextrose, 2-8 parts of shitake mushroom extract, 2-5 parts of Sichuan pepper, 20-40 parts of ginger slice, 10-30 parts of garlic, 120-200 parts of salt, 10-20 parts of liquor and 2000-3500 parts of water. According to the method, the orange peel pickle is prepared by fermenting the orange peel with the bacillus lacticus, wherein the bacillus lacticus isan aerobic bacterium which consumes oxygen in the fermentation process to inhibit the mildew of the orange peel and the malignant change of the flavor substances, and has good color protection to effectively prevent browning of the orange peel. The orange peel pickle has the advantages of sweet and sour taste, coordinated taste, good color and good flavor, and has the advantages of invigorating the stomach and helping digestion and achieving nutrition and health care. The orange peel pickle is simple in operation process and suitable for industrial mass production.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a preparation technology of pickles. Background technique [0002] Citrus belongs to Rutaceae Citrus subfamily plant, because of its color and taste, sweet and sour juicy, rich nutrition, refreshing fragrance and mellow flavor, it is very popular among people. Among them, orange peel accounts for about 20%-50% of the total weight of citrus, and contains water, cellulose, trace elements, pectin, sesame oil, pigment, hesperidin, flavonoids, etc. These substances are used in food, medicine, cosmetics, etc. It has important application value in other fields. [0003] At present, the comprehensive utilization methods of citrus peels mainly include extraction and deep processing, hygienic composting, marsh production, drying or fermentation for feeding, etc., the utilization efficiency and the degree of industrialization are low, and most of the citrus peels have not been utilized. Aba...
Claims
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Application Information
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