Tangerine peel vinasse marinade and preparation process thereof

Abstract

The invention relates to the technical field of vinasse marinade processing, and particularly discloses pericarpium citri reticulatae vinasse marinade and a preparation process thereof. The dried orange peel vinasse marinade is prepared from the following raw materials in parts by weight: 10-15 parts of aromatic vinasse juice; 10-15 parts of yellow rice wine; 0.9 to 1.5 parts of a seasoning composition; 0.01 to 0.2 part of pericarpium citri reticulatae extracting solution; the pericarpium citri reticulatae extracting solution is prepared by the following steps: S1, taking a pericarpium citri reticulatae raw material, adding water for soaking, and removing water to obtain pretreated pericarpium citri reticulatae; s2, mixing yellow wine and the pretreated pericarpium citri reticulatae, and then filtering to obtain a pericarpium citri reticulatae extracting solution; the aromatic vinasse juice is prepared by the following steps: mixing vinasse and a pericarpium citri reticulatae extracting solution, sealing a jar, and fermenting, so as to obtain aromatic vinasse; mixing the aromatic vinasse with water, and filtering to obtain aromatic vinasse juice; when the dried orange peel vinasse marinade disclosed by the invention is used for preparing vinasse marinade dishes with shells, such as shrimps and crabs, the vinasse marinade can be tasty in a relatively short time, so that the vinasse marinade dishes with relatively good eating mouth feel can be obtained.

Description

Technical Field

[0001] The present application relates to the technical field of taro processing, and more specifically, to tangerine peel taro and its preparation process. Background Art

[0002] Zaolu is a traditional Chinese seasoning, mainly used for pickling and cooking food. It is made by extracting the fragrant dregs juice from aged wine dregs using scientific methods, and then adding spicy seasoning sauce. The refined fragrant Zaolu is transparent and free of precipitation, highlighting the aroma of aged wine dregs. It has a moderate fresh and salty taste and can be used for dipping both meat and vegetables. It is suitable for steaming, stewing, making soup, and stir-frying during festivals.

[0003] The main raw materials of the lees include lees, salt, spices, Huadiao wine, refined salt, white sugar and monosodium glutamate, etc. A Chinese invention patent application document with publication number CN112869104A discloses a lees and a preparation method thereof, wherein the lees include the following components by weight: 10-15 parts of fragrant lees juice; 10-15 parts of yellow rice wine; 0.5-0.8 parts of monosodium glutamate; 0.3-0.5 parts of white sugar; 0.1-0.2 parts of 5'-flavor ribonucleotide disodium; 0.01-0.2 parts of spice extract; the preparation method of the fragrant lees juice is: select glutinous rice yellow lees, crush and stir evenly, put into jars, press and ferment, and ferment in an open air environment for 2-3 years to obtain fragrant lees; take out the fragrant lees, add deionized water five times the volume of the fragrant lees, stir and mix evenly, and filter to obtain the fragrant lees juice.

[0004] With regard to the above-mentioned related technologies, the inventors believe that although the above-mentioned marinated food has the characteristics of stable flavor, rich aroma and unique taste as recorded, it is often better applied to poultry ingredients. When making marinated dishes with shells such as shrimps and crabs, the marinated food is difficult to penetrate effectively and requires a long soaking time to make it tasty. However, if the soaking time exceeds a certain time and as the soaking time continues to increase, the surface of the food will become bitter, and the taste of the marinated dishes will deteriorate.

[0005] Therefore, it is urgent to propose a solution to solve the above technical problems. Summary of the invention

[0006] In order to make the marinated shrimps and crabs and other ingredients with shells have more efficient permeability, complete the flavoring in a shorter time, and obtain marinated dishes with better taste, the present application provides a tangerine peel marinated food and a preparation process thereof.

[0007] In a first aspect, the present application provides a dried tangerine peel marinade, which adopts the following technical solution: A tangerine peel vinaigrette is prepared from the following raw materials in parts by weight: 10-15 portions of fragrant glutinous rice juice; 10-15 parts of rice wine; 0.9-1.5 parts of flavoring composition; 0.01-0.2 parts of dried tangerine peel extract; The tangerine peel extract is prepared by the following steps: S1, take dried orange peel raw material, add water to soak, dehydrate to obtain pre-treated dried orange peel; S2, mixing yellow rice wine and pretreated tangerine peel, and filtering to obtain tangerine peel extract; The fragrant glutinous rice juice is prepared by the following steps: The wine lees and tangerine peel extract are mixed, sealed in a jar and fermented to obtain fragrant lees; the fragrant lees are then mixed with water and filtered to obtain fragrant lees juice.

[0008] By adopting the above technical scheme, tangerine peel has the effects of increasing fragrance, removing fishy smell, relieving greasiness, and blending flavors, and the essential oil components contained in it can quickly penetrate into the interior of the food, thereby exerting excellent desired effects. In the preparation of tangerine peel extract, it is first soaked in water, which can not only remove the bitterness in ordinary tangerine peel, but also soften the structure of tangerine peel, and clean and remove the loose structure on the surface of tangerine peel, thereby ensuring the efficient and rapid dissolution of subsequent effective ingredients; in the subsequent preparation, yellow wine is used for extraction, which can ensure that the tangerine peel flavor substances are fully extracted, and can play an excellent role in the preparation of fragrant lees juice and the preparation of tangerine peel lees brine, and ensure the excellent quality of the obtained product. In the preparation of the fragrant glutinous rice juice, tangerine peel extract is used simultaneously, so that during the long fermentation process, tangerine peel flavor substances and fragrant glutinous rice flavor substances can form a stable and excellent organic fusion, and show excellent permeability, which is especially suitable for shrimps and crabs and other food materials with shells; further, tangerine peel extract is also used in the raw materials of tangerine peel glutinous rice stew, so that the tangerine peel extract forms a secondary combination with the fragrant glutinous rice juice, bringing about an excellent reinforcement effect; therefore, when the tangerine peel glutinous rice stew obtained above is used in the preparation of shrimps and crabs and other glutinous rice stewed dishes with shells, the tangerine peel glutinous rice stew can be seasoned in a relatively short time, thereby obtaining glutinous rice stewed dishes with better eating taste.

[0009] Preferably, in the preparation of the tangerine peel extract, in step S1, the temperature of the water during soaking is 40-50° C., and the soaking time is 0.5-1 h.

[0010] By adopting the above technical scheme, in the preparation of tangerine peel extract, when the tangerine peel raw material is soaked, the selection of the above temperature and time can have a better removal effect on the bitterness in ordinary tangerine peel, and can ensure that the obtained pretreated tangerine peel has a relatively uniform and loose structure, which is conducive to the subsequent rapid dissolution of tangerine peel flavor substances.

[0011] Preferably, in the preparation of the tangerine peel extract, in step S2, the weight ratio of rice wine to pretreated tangerine peel is (15-25):1, and the standing time is 3-5 days.

[0012] By adopting the above technical scheme, during the process of placing and treating rice wine and pretreated tangerine peel, the selection of the above raw material weight ratio and placement time can ensure that the tangerine peel flavor substances in the pretreated tangerine peel are completely dissolved, and the dissolved tangerine peel flavor substances can exist stably and be relatively rich in the rice wine. The tangerine peel extract finally obtained also has better dispersibility and binding properties in the subsequent application process, and can thus exert a stable and better application effect.

[0013] Preferably, in the preparation of the fragrant lees juice, the weight ratio of lees to tangerine peel extract is 1:(1.5-2.5), and the fermentation time is 3-5 years.

[0014] By adopting the above technical scheme, the above weight ratio of distiller's grains and tangerine peel extract, and the above fermentation time, a better combination state can be formed between tangerine peel flavor substances and fragrant distiller's grains flavor substances during the fermentation process, thereby making the obtained fragrant distiller's grains juice more prominent in the expression of tangerine peel flavor and permeability.

[0015] Preferably, the seasoning composition is composed of raw materials including monosodium glutamate, white sugar, oyster sauce and a flavor enhancer.

[0016] By adopting the above technical scheme, the seasoning composition composed of the above raw materials can bring about the effects of seasoning, preservation, promoting digestion and providing nutritional value, thereby improving the application quality of tangerine peel lees.

[0017] Preferably, 0.1-0.3 parts by weight of a penetration aid is added to the raw materials of the tangerine peel brine, and the penetration aid is composed of raw materials containing menthol and rapeseed oil oleic acid, and the weight ratio of menthol to rapeseed oil oleic acid is (1.2-1.8):1.

[0018] By adopting the above technical scheme, menthol is a terpene organic compound, which is applied to tangerine peel marinade to increase the steady-state flow of tangerine peel marinade and enhance the penetration effect; the molecular structure of rapeseed oil oleic acid is relatively small, which can bring about a diffusion effect and increase the flow conduction of tangerine peel marinade and enhance the penetration effect; and the combination of menthol and rapeseed oil oleic acid in the penetration aid can bring about a synergistic effect, and form a strong diffusion and penetration system with the combined tangerine peel flavor substances and fragrant dregs flavor substances, especially for shrimps and crabs and other foods with shells, so that the quick flavoring of the tangerine peel marinade is significantly improved, thereby obtaining marinated dishes with better taste.

[0019] Preferably, the weight ratio of menthol to rapeseed oil oleic acid is 1.5:1.

[0020] By adopting the above technical scheme, when menthol and rapeseed oil oleic acid in the above weight ratio are used in combination, the synergistic effect between them is better, and the diffusion and penetration system formed by the combined tangerine peel flavor substances and fragrant lees flavor substances can also be more suitable for foods with shells such as shrimps and crabs, thereby making the obtained tangerine peel lees brine have better application effect.

[0021] Preferably, 0.1-0.3 parts by weight of organic acid is also added to the raw materials of the tangerine peel brine.

[0022] By adopting the above technical scheme, for food materials with shells such as shrimps and crabs, the organic acid can soften the above shells, which is beneficial to expand the gaps on the surface of the shells and facilitate the rapid penetration of the tangerine peel and fermented rice wine; at the same time, the organic acid molecules can also form a relatively stable combination with the bound tangerine peel flavor substances and the fragrant rice wine flavor substances. The organic acid molecules can bring about a penetration guiding effect, thereby accelerating the penetration through the surface of food materials with shells such as shrimps and crabs, completing the flavoring in a shorter time, and obtaining fermented rice wine dishes with better taste.

[0023] Preferably, the organic acid is one or a combination of citric acid, malic acid, lactic acid and acetic acid.

[0024] By adopting the above technical scheme, the above types of organic acids are all suitable for the application of tangerine peel lees, and can stably exert excellent corresponding effects in the raw material mixing system of tangerine peel lees, thereby obtaining tangerine peel lees with better quality.

[0025] In a second aspect, the present application provides a method for preparing tangerine peel lees, using the following technical solution: A method for preparing tangerine peel lees, comprising the following steps: (1) preparing raw materials including fragrant glutinous rice wine, yellow rice wine, seasoning composition and tangerine peel extract according to a proportion; (2) after mixing the fragrant glutinous rice wine in step (1), adding the seasoning composition and continuing to mix, and then heating and sterilizing to obtain a glutinous rice wine semi-finished product; (3) Mixing the semi-finished product of fermented broth with the dried tangerine peel extract, and then sterilizing by heat to obtain the dried tangerine peel fermented broth.

[0026] By adopting the above technical scheme, the preparation steps of the dried tangerine peel lees of the present application are few, the process is simple, and it is convenient for large-scale production. At the same time, the addition of each raw material is not one-time, which is conducive to quality control in the process and to obtaining the dried tangerine peel lees of excellent quality.

[0027] In summary, this application has the following beneficial effects: 1. The present application uses tangerine peel extract in the preparation of fragrant glutinous rice juice, so that during the long fermentation process, tangerine peel flavor substances and fragrant glutinous rice flavor substances can form a stable and excellent organic fusion, and show excellent permeability, which is particularly suitable for shrimps and crabs and other food with shells, so that after the tangerine peel glutinous rice sauce is used, it can be fully flavored in a short time, thereby obtaining glutinous rice dishes with better taste; 2. The present application uses a penetration aid containing menthol and rapeseed oil oleic acid. Through the synergistic effect brought by menthol and rapeseed oil oleic acid, a strong diffusion and penetration system can be formed with the combined tangerine peel flavor substances and fragrant lees flavor substances, especially for ingredients with shells such as shrimps and crabs, so that the rapid flavoring of tangerine peel lees is significantly improved, thereby obtaining lees dishes with better edible taste; 3. The present application uses organic acids, which can not only soften the shells of shrimps and crabs, but also provide a penetration-guiding effect, so that the combined tangerine peel flavor substances and fragrant rice wine flavor substances can quickly penetrate into shrimps and crabs, etc., which has a shell. The quick flavoring of the tangerine peel and rice wine sauce is significantly improved, and the flavoring can be completed in a shorter time. DETAILED DESCRIPTION

[0028] The present application is further described in detail below in combination with preparation examples, embodiments and comparative examples.

[0029] Unless otherwise specified, the raw materials used in the preparation examples, embodiments and comparative examples of the present application are commercially available: The lees are glutinous rice yellow lees; Tangerine peel raw materials were purchased from Bozhou Renyi Chinese Medicine Sales Co., Ltd. Menthol was purchased from Lanzhou Waterless Biotechnology Co., Ltd.; Rapeseed oil oleic acid was purchased from Shanghai Maitian Chemical Co., Ltd. OLEON food grade rapeseed oil fatty acid RADIACID 0163; The rice wine was purchased from Shanghai Shengjie Industrial Co., Ltd. as Pagoda brand glutinous rice wine.

[0030] Preparation examples of raw materials and / or intermediates Preparation Example 1 A tangerine peel extract is prepared by the following steps: S1, get orange peel raw material, add water and soak after, during soaking, the temperature of water is 45 ℃, and soak time is 0.75h, and anhydration obtains pre-treatment orange peel; S2, yellow rice wine and pre-treated tangerine peel are mixed and placed, the weight ratio of yellow rice wine and pre-treated tangerine peel is 20:1, the placement time is 4 days, and then the tangerine peel extract is obtained by filtration.

[0031] Preparation Example 2 A tangerine peel extract, which is different from Preparation Example 1 in that, in step S1, the temperature of the water during soaking is 40° C. and the soaking time is 1 hour.

[0032] Preparation Example 3 A tangerine peel extract, which is different from Preparation Example 1 in that, in step S1, the temperature of the water during soaking is 50° C. and the soaking time is 0.5 h.

[0033] Preparation Example 4 A tangerine peel extract is different from Preparation Example 1 in that, in step S2, the weight ratio of rice wine to pretreated tangerine peel is 15:1, and the storage time is 5 days.

[0034] Preparation Example 5 A tangerine peel extract is different from Preparation Example 1 in that, in step S2, the weight ratio of rice wine to pretreated tangerine peel is 25:1, and the standing time is 3 days.

[0035] Preparation Example 6 A fragrant glutinous rice juice is prepared by the following steps: The wine lees and tangerine peel extract are mixed and sealed for fermentation. The weight ratio of the wine lees and tangerine peel extract is 1:2. The fermentation time is 4 years to obtain fragrant lees. The fragrant lees are then mixed with 5 times the volume of water and filtered to obtain fragrant lees juice.

[0036] Note: The tangerine peel extract was obtained from Preparation Example 1.

[0037] Preparation Example 7 A fragrant lees juice, which is different from Preparation Example 6 in that the weight ratio of lees to tangerine peel extract is 1:1.5, and the fermentation time is 3 years.

[0038] Preparation Example 8 A fragrant lees juice, which is different from Preparation Example 6 in that the weight ratio of lees to tangerine peel extract is 1:2.5, and the fermentation time is 5 years.

[0039] Preparation Example 9 A fragrant glutinous rice juice, which is different from Preparation Example 6 in that the tangerine peel extract is obtained from Preparation Example 2.

[0040] Preparation Example 10 A fragrant glutinous rice juice, which is different from Preparation Example 6 in that the tangerine peel extract is obtained from Preparation Example 3.

[0041] Preparation Example 11 A fragrant glutinous rice juice, which is different from Preparation Example 6 in that the tangerine peel extract is obtained from Preparation Example 4.

[0042] Preparation Example 12 A fragrant glutinous rice juice, which is different from Preparation Example 6 in that the tangerine peel extract is obtained from Preparation Example 5.

[0043] Preparation Example 13 A fragrant glutinous rice juice, which is different from Preparation Example 6 in that it is prepared by the following steps: The lees are sealed in a jar and fermented in an open air environment for 3 years to obtain fragrant lees; the fragrant lees are then mixed with 5 times the volume of water and filtered to obtain fragrant lees juice. Example

[0044] Example 1 A kind of tangerine peel lees, the raw materials used for its preparation and their corresponding weights are shown in Table 1, and it is prepared by the following steps: (1) preparing raw materials including fragrant glutinous rice wine, yellow rice wine, seasoning composition and tangerine peel extract according to a proportion; (2) after mixing the fragrant glutinous rice wine in step (1), adding the seasoning composition and continuing to mix, and then heating and sterilizing to obtain a glutinous rice wine semi-finished product; (3) Mixing the semi-finished product of fermented broth with the dried tangerine peel extract, and then sterilizing by heat to obtain the dried tangerine peel fermented broth.

[0045] Note: The heating sterilization operation in the above steps can be completed by maintaining at 80°C for 10 minutes; the fragrant glutamate juice is obtained in Preparation Example 6, and the tangerine peel extract is obtained in Preparation Example 1; the seasoning composition is composed of monosodium glutamate, white sugar, oyster sauce and flavor enhancer in a weight ratio of 6:4:2:1, wherein the flavor enhancer is disodium 5'-ribonucleotide.

[0046] Example 2-3 A tangerine peel brined sauce, which is different from Example 1 in that the raw materials used for its preparation and their corresponding weights are shown in Table 1.

[0047] Table 1 Raw materials used in the preparation of dried tangerine peel brines in Examples 1-3 and their weight portions (kg / portion) raw material Example 1 Example 2 Example 3 Fragrant glutinous rice juice 12.5 10 15 Yellow wine 12.5 10 15 Flavoring composition 1.2 0.9 1.5 Tangerine peel extract 0.1 0.01 0.2 Example 4 A tangerine peel brine, which is different from Example 1 in that the tangerine peel extract is obtained in Preparation Example 2.

[0048] Example 5 A tangerine peel brine, which is different from Example 1 in that the tangerine peel extract is obtained in Preparation Example 3.

[0049] Example 6 A tangerine peel brine, which is different from Example 1 in that the tangerine peel extract is obtained in Preparation Example 4.

[0050] Example 7 A tangerine peel brine, which is different from Example 1 in that the tangerine peel extract is obtained in Preparation Example 5.

[0051] Example 8 A tangerine peel fermented tangerine juice, which is different from Example 1 in that the fragrant fermented tangerine juice is obtained in Preparation Example 7.

[0052] Example 9 A tangerine peel fermented glutinous rice wine brine, which is different from Example 1 in that the fragrant fermented glutinous rice wine juice is obtained in Preparation Example 8.

[0053] Example 10 A tangerine peel fermented tangerine juice, which is different from Example 1 in that the fragrant fermented tangerine juice is obtained in Preparation Example 9.

[0054] Embodiment 11 A tangerine peel fermented tangerine juice, which is different from Example 1 in that the fragrant fermented tangerine juice is obtained in Preparation Example 10.

[0055] Example 12 A tangerine peel fermented tangerine juice, which is different from Example 1 in that the fragrant fermented tangerine juice is obtained in Preparation Example 11.

[0056] Embodiment 13 A tangerine peel fermented tangerine juice, which is different from Example 1 in that the fragrant fermented tangerine juice is obtained in Preparation Example 12.

[0057] Embodiment 14 A tangerine peel pickled tangerine peel brine, which is different from Example 1 in that 0.2 parts by weight of a penetration aid is further added to the raw materials for preparing the tangerine peel pickled tangerine peel brine, the penetration aid being composed of menthol and rapeseed oil oleic acid in a weight ratio of 1.5:1, and the penetration aid is added and used together with the seasoning composition.

[0058] Embodiment 15 A tangerine peel brine, which is different from Example 14 in that the weight portion of the penetration aid added is 0.1 part.

[0059] Example 16 A tangerine peel brine, which is different from Example 14 in that the weight portion of the penetration aid added is 0.3 parts.

[0060] Embodiment 17 A tangerine peel brine, which is different from Example 14 in that the penetration aid is composed of menthol and rapeseed oil oleic acid in a weight ratio of 1.2:1.

[0061] Embodiment 18 A tangerine peel brine, which is different from Example 14 in that the penetration aid is composed of menthol and rapeseed oil oleic acid in a weight ratio of 1.8:1.

[0062] Embodiment 19 A tangerine peel pickle, which is different from Example 14 in that menthol is not used in the raw materials.

[0063] Embodiment 20 A tangerine peel brine, which is different from Example 14 in that rapeseed oil oleic acid is not used in the raw materials.

[0064] Embodiment 21 A tangerine peel vinaigrette is different from Example 1 in that 0.2 parts by weight of an organic acid is further added to the raw materials of the tangerine peel vinaigrette, and the organic acid is malic acid, and is added together with the seasoning composition.

[0065] Embodiment 22 A tangerine peel brine, which is different from Example 21 in that the weight portion of organic acid added is 0.1 part.

[0066] Embodiment 23 A tangerine peel brine, which is different from Example 21 in that the weight portion of organic acid added is 0.3 parts.

[0067] Embodiment 24 A tangerine peel brine, which is different from Example 21 in that the organic acid is citric acid.

[0068] Comparative Example Comparative Example 1 A tangerine peel fermented tangerine juice, which is different from Example 1 in that the fragrant fermented tangerine juice is obtained in Preparation Example 13.

[0069] Performance test samples: The tangerine peel syrup obtained in Examples 1-24 was used as test samples 1-24, and the tangerine peel syrup obtained in Comparative Example 1 was used as control sample 1.

[0070] Test method: 400 g of prawns with shells were boiled in water and then cooled, and the water adhering to the surface was removed with a paper towel, and then the cooked prawns were weighed, which was recorded as G1; the weighed cooked prawns were placed in a container, 150 ml of tangerine peel and fermented rice brine was added, and then cold boiled water was poured in to immerse the prawns, and after standing for 30 minutes, the cooked prawns were taken out, and the liquid adhering to the surface was removed with a paper towel, and then weighed, which was recorded as G2; finally, the weight gain rate of the prawns was calculated, and the weight gain rate (%) = (G2-G1) / G1, and the greater the weight gain rate, the better the permeability of the tangerine peel and fermented rice brine.

[0071] After completing the tests on the test samples 1-24 and the control sample 1 in sequence according to the above method, the test results are recorded in Table 2 accordingly.

[0072] Table 2 Test results of test samples 1-24 and control sample 1 It can be seen from Examples 1-3 and Comparative Example 1 and Table 2 that the applicant uses tangerine peel extract in the preparation of fragrant glutinous rice juice, so that during a long fermentation process, tangerine peel flavor substances and fragrant glutinous rice flavor substances can form a stable and excellent organic fusion and show excellent permeability; the above tests have proved that compared with the tangerine peel glutinous rice brine obtained without using tangerine peel extract in the preparation of fragrant glutinous rice juice, the weight gain rate is significantly improved.

[0073] It can be seen from Example 1 and Examples 4-13 and Table 2 that the tangerine peel extract prepared in the present application and the fragrant glutinous rice juice prepared using the tangerine peel extract can both exert stable corresponding effects during the application process, thereby obtaining tangerine peel glutinous rice brine with excellent and stable quality.

[0074] In combination with Example 1 and Example 14-18 and Table 2, it can be seen that the present application uses a penetration aid containing menthol and rapeseed oil oleic acid, so that the obtained tangerine peel lees are significantly improved after the above test, indicating that the permeability of tangerine peel lees to shell shrimp ingredients is significantly improved; wherein, the weight ratio of menthol and rapeseed oil oleic acid is (1.2-1.8): 1, which can ensure that the penetration aid has an excellent and stable application effect, and when the weight ratio of menthol and rapeseed oil oleic acid is 1.5: 1, the corresponding effect is better. In combination with Example 19-20 and Table 2, it can be seen that if only menthol or rapeseed oil oleic acid is used, although it can bring about an enhancement of permeability, the effect is far less than the excellent synergistic effect brought by the compounding of the two, and from the weight gain rate obtained by the test, menthol and rapeseed oil oleic acid can bring a significant improvement effect of 1+1>2 in tangerine peel lees.

[0075] It can be seen from Example 1 and Examples 21-24 and Table 2 that the use of organic acid can further improve the permeability of tangerine peel marinade to shelled shrimp ingredients, allowing the ingredients to absorb the flavor in a shorter time, thereby obtaining marinated dishes with better taste.

[0076] This specific embodiment is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make modifications to the present embodiment without any creative contribution as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.

Claims

1. A dried orange peel vinaigrette, characterized in that: Made from the following raw materials in parts by weight: 10-15 portions of fragrant glutinous rice juice; 10-15 parts of rice wine; 0.9-1.5 parts of flavoring composition; 0.01-0.2 parts of dried tangerine peel extract; The tangerine peel extract is prepared by the following steps: S1, take dried orange peel raw material, add water to soak, dehydrate to obtain pre-treated dried orange peel; S2, mixing yellow rice wine and pretreated tangerine peel, and filtering to obtain tangerine peel extract; The fragrant glutinous rice juice is prepared by the following steps: The wine lees and tangerine peel extract are mixed, sealed in a jar and fermented to obtain fragrant lees; the fragrant lees are then mixed with water and filtered to obtain fragrant lees juice.

2. The tangerine peel salted brine according to claim 1, characterized in that: In the preparation of the tangerine peel extract, in step S1, the temperature of the water during soaking is 40-50° C., and the soaking time is 0.5-1 h.

3. The tangerine peel salted brine according to claim 1, characterized in that: In the preparation of the tangerine peel extract, in step S2, the weight ratio of rice wine to pre-treated tangerine peel is (15-25):1, and the storage time is 3-5 days.

4. The tangerine peel salted brine according to claim 1, characterized in that: In the preparation of the fragrant lees juice, the weight ratio of lees to tangerine peel extract is 1:(1.5-2.5), and the fermentation time is 3-5 years.

5. The tangerine peel salted brine according to claim 1, characterized in that: The seasoning composition is composed of raw materials including monosodium glutamate, white sugar, oyster sauce and a flavor enhancer.

6. The tangerine peel salted brine according to claim 1, characterized in that: The raw materials of the tangerine peel brine are further added with 0.1-0.3 parts by weight of a penetration aid, which is composed of raw materials containing menthol and rapeseed oil oleic acid, and the weight ratio of menthol to rapeseed oil oleic acid is (1.2-1.8):

1.

7. The tangerine peel salted brine according to claim 6, characterized in that: The weight ratio of the menthol to the rapeseed oil oleic acid is 1.5:

1.

8. The tangerine peel salted brine according to claim 1, characterized in that: 0.1-0.3 parts by weight of organic acid is also added to the raw materials of the tangerine peel brine.

9. The tangerine peel salted brine according to claim 8, characterized in that: The organic acid is one or a combination of citric acid, malic acid, lactic acid and acetic acid.

10. The method for preparing tangerine peel salted brine according to claim 8, characterized in that: The following steps are involved: (1) preparing raw materials including fragrant glutinous rice wine, rice wine, seasoning composition and tangerine peel extract according to the proportions; (2) after mixing the fragrant glutinous rice wine in step (1), adding the seasoning composition and continuing to mix, and then heating and sterilizing to obtain a glutinous rice wine semi-finished product; (3) Mixing the semi-finished product of fermented broth with tangerine peel extract, and then sterilizing by heat to obtain tangerine peel fermented broth.

Images