Preparation method of fermented orange peel seasoning sauce
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A technology for seasoning sauce and orange peel, which is applied in the field of preparation of fermented orange peel seasoning sauce, which can solve the problems of single sensory of the product, lack of taste and aroma of orange peel, etc., and achieve the effect of better taste, sour and refreshing taste, and unique flavor
Inactive Publication Date: 2021-06-29
SOUTH CHINA AGRI UNIV
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Abstract
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Problems solved by technology
Although this invention solves the problem of bitterness of orange peel, orange peel is only used as an auxiliary material and fermentation does not give orange peel more changes in taste and aroma.
Method used
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Embodiment 1
[0028] A preparation method for fermented orange peel sauce, comprising the following steps:
[0029] Step 1: Select materials, choose citrus peels with good color and no pests and diseases as raw materials, wash and drain;
[0030] Step 2: making brine, boil the water, pour it into the kimchi jar, add 400 parts by weight of salt and 200 parts by weight of white sugar, stir and dissolve, smash 100 parts by weight of red pepper into it and mix well;
[0031] Step 3: Add the main ingredients, and after the brine is cooled to room temperature, add 10,000 parts by weight of drained orange peel and 20,000 parts by weight of water to obtain a raw material solution;
[0032] Step 4: Inoculate, weigh 10 parts by weight of Lactobacillus and 6 parts by weight of Lactobacillus plantarum and add them to the raw material solution, mix well, the number of live bacteria of Lactobacillus and plantarum Lactobacillus is 10 10 cfu / g;
[0033] Step 5: Cylinder fermentation, clean and sterilized...
Embodiment 2
[0038] A preparation method for fermented orange peel sauce, comprising the following steps:
[0039] Step 1: Select materials, choose citrus peels with good color and no pests and diseases as raw materials, wash and drain;
[0040] Step 2: making brine, boil the water, pour it into the kimchi jar, add 350 parts by weight of table salt and 250 parts by weight of white granulated sugar, and stir to dissolve;
[0041] Step 3: Add the main ingredients, and after the brine is cooled to room temperature, add 12,000 parts by weight of the drained orange peel, and 22,000 parts by weight of water to obtain a raw material solution;
[0042] Step 4: Inoculate, weigh 12 parts by weight of Lactobacillus and 6 parts by weight of Lactobacillus plantarum and add them to the raw material solution, mix well, the number of viable bacteria of Lactobacillus and plantarum Lactobacillus is 10 10 cfu / g;
[0043] Step 5: Cylinder fermentation, clean and sterilized stones are pressed on the top of t...
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Abstract
The present invention discloses a preparation method of fermented orange peel seasoning sauce, and belongs to the technical field of food processing. The preparation method comprises the steps of material selection, brine preparation, main material addition, inoculation, cylinder pressing fermentation, pulping, preparation of ingredients for sauce preparation and sterilization, wherein sauce preparation ingredients comprise orange peel pulp, edible salt, plant blend oil, white granulated sugar, 5-myonucleotide, 5-guanylate sodium and five spice powder. According to the method, the orange peel is adopted as the raw material, and lactic acid bacillus and lactobacillus plantarum are subjected to mixed fermentation to prepare the orange peel seasoning sauce, such that the bitter taste of the orange peel is effectively reduced, the nutritional value of the orange peel is increased, the taste is softer than the taste added with sour agent, and the unique flavor can be endowed to the fermented sauce; the seasoning sauce prepared by the invention is sour, refreshing and delicious in mouth feel, and unique in flavor; and the fermented orange peels are prepared into the seasoning sauce which is convenient and easy to store, so that the seasoning sauce is free of bitterness, has the fresh scent of citrus, is easily accepted by consumers, is simple in preparation process and can be subjected to large-scale market processing production.
Description
technical field [0001] The invention belongs to the technical field of food processing, and relates to a preparation method of fermented orange peel sauce. Background technique [0002] At present, after citrus is eaten fresh and processed by people, there is still 40-50% orange peel of fresh weight that cannot be utilized. Except that a few are processed into feed or dried orange peel, the remaining orange peel is generally burned or buried on the spot and discarded, resulting in waste of resources and environmental pollution. In recent years, citrus peels have been slowly developed into various foods, such as orange peel yogurt, orange peel soy sauce, instant orange peel powder, etc. The invention patent with application number 201710630590.X discloses a preparation method of tangerine peel and fermented soybean sauce without bitterness and astringency. Specifically, Bacillus amyloliquefaciens, Bacillus pumilus and Aspergillus niger are used to pre-ferment citrus peels an...
Claims
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Application Information
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