Preparation method of diced lemon peel

Abstract

The invention discloses a preparation method of diced lemon peel. After material selection, cleaning, juicing, seed removing and dicing, diced lemon peel is added to warm water to be soaked and then wrapped with a fresh-keeping paper bag, the fresh-keeping paper bag is put into a fermentation box for primary fermentation, secondary soaking is performed in a water adding mode and fermentation is carried out after a certain period of time. The bitterness of the lemon peel is effectively removed through multiple times of fermentation, food additives are not adopted, eating is safe, freezing treatment is not needed, a complex freeze-drying process is not needed, energy is saved, the lemon peel obtained after juice extraction in a lemon processing factory and a beverage factory serves as a rawmaterial, lemon residue waste is avoided, the diced lemon peel has the effect superior to that of the same lemon tea, has a good product effect with good color, fragrance and taste, solves the problemthat fruit growers have difficulty in selling defective fruits, and makes a contribution to great income increase.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing lemon peel. Background technique [0002] Lemon is recognized as a fruit with high health, nutrition and medicinal value in the world. Lemon is rich in vitamin C, which can reduce phlegm and relieve cough, promote body fluid and invigorate stomach. It is used for symptoms such as bronchitis, whooping cough, loss of appetite, vitamin deficiency, heat stroke and polydipsia. It is the nemesis of "scurvy". [0003] In recent years, my country's lemon industry has developed rapidly, especially with the popularity of lemon beverages. However, fresh lemon fruits are mainly on the market from August to December, resulting in an oversupply. Lemons begin to change color within three to five days after picking. The high cost has led to an oversupply of lemons in the peak season, and a shortage of lemons in the off-season. However, some people have made improve...

AI Technical Summary

Problems solved by technology

[0003] In recent years, my country's lemon industry has developed rapidly, especially with the popularity of lemon beverages. However, fresh lemon fruits are mainly on the market from August to December, resulting in an oversupply. Lemons begin to change color within three to five days after picking. The high cost has led to an oversupply of lemons in the peak season, and a shortage of lemons in the off-season. However, some people have made improvements by slicing lemons and making dried lemons. Most of the processes use high-temperature baking

In order to improve the appearance and color, food additives or thiosulfur is used to protect the color, which brings safety hazards. Even if the vacuum drying technology is used, it is difficult to become the mainstream processing due to the large one-time investment, high operating cost and small output. Technology, that is, most of the dried lemon products are not pure natural processes, but a large amount of food additives have been added, which is not safe and hygienic. Moreover, many existing lemon processing discards lemon peels, due to the taste of lemon peels It is bitter, and there is no relatively effective way to process lemon peel, especially when squeezing the juice, many lemon residues are discarded, and resources cannot be effectively utilized. For example, the bitterness-removing low-sugar lemon freeze-dried tablet with the publication number CN102132844B patented production method, which requires the use of freezing technology to preserve and process lemons. The production process requires freeze-drying, which takes a lot of time, and the taste of freeze-drying and dehydration is poor, which is not conducive to the production and processing of lemon peel

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