Preparation method of duck feces and dried orange peel sauce

Abstract

This invention discloses a duck-shit-fragrant tangerine peel sauce and its preparation method, belonging to the field of food seasoning processing. This invention uses aged tangerine peel (over 5 years old) and duck-shit-fragrant Phoenix Dancong tea as core ingredients, combined with honey, condensed milk, and NFC lemon juice. The semi-solid, fluid seasoning sauce is produced through a multi-stage temperature-controlled cooking process, including colloid milling, ultrafine grinding, homogenization and thickening, and sterilization after sealing. This invention overcomes the technical shortcomings of traditional tea drinks, such as limited form, bitter taste, short shelf life, and significant nutrient loss. The finished product combines the qi-regulating and phlegm-reducing effects of tangerine peel with the antioxidant and digestive-soothing effects of tea. It can be used in noodles, spread on bread, or added to salads, with a harmonious and layered flavor. The sterilization process after sealing eliminates the need for a cold chain, allowing for a shelf life of up to 12 months at room temperature. The standardized process facilitates industrial-scale mass production, filling the market gap for duck-shit-fragrant tangerine peel compound seasoning sauces.

Description

Technical Field

[0001] This invention belongs to the field of food seasoning and processing technology, and in particular relates to a method for preparing duck-shit-flavored tangerine peel sauce. Background Technology

[0002] Phoenix Dancong duck-shit fragrance tea paired with dried tangerine peel is a traditional tea combination, combining the aroma of tea with the medicinal value of dried tangerine peel in regulating qi and resolving phlegm. However, existing related products have obvious shortcomings:

[0003] Limited form: Most existing Ya Shi Xiang tangerine peel products are liquid tea drinks, which can only be brewed and consumed. They cannot be used as a complex seasoning ingredient for noodles, bread, salad dressings, etc., and their application scenarios are limited.

[0004] Flavor defects: Simple tea extraction easily extracts a large amount of bitter tannins, resulting in a prominent bitter taste in the tea leaves. The tangerine peel and tea aroma are poorly integrated, and the layers are obvious.

[0005] Storage shortcomings: Liquid tea beverages have high water content, lack a complete post-sterilization process, have a short shelf life at room temperature, require cold chain storage and transportation, and have high costs for industrial mass production;

[0006] Nutrient loss: Conventional high-temperature and long-term boiling will destroy active substances such as tea polyphenols and amino acids in tea, resulting in a low retention rate of functional components;

[0007] Product gap: Currently, there is no mature industrial solution in the market to transform duck manure and dried tangerine peel into a ready-to-eat spreadable semi-solid condiment sauce.

[0008] Most existing tangerine peel sauces are pure tangerine peel fruit and vegetable sauces or meat-based tangerine peel sauces, without combining oolong tea base; tea-based seasoning sauces mostly do not include tangerine peel, and do not use an integrated process of colloid mill ultrafine grinding + sealing and sterilization, making it difficult to balance flavor, nutrition and long shelf life. Summary of the Invention

[0009] (1) Overcome the shortcomings of traditional duck shit tangerine peel beverages that can only be brewed and have limited consumption scenarios, and develop a semi-solid fluid seasoning sauce that is suitable for various consumption scenarios such as mixing noodles, spreading on bread, and serving salads; (2) Solve the problems of bitter tea base, layering of tangerine peel and tea aroma, and poor flavor integration; (3) Reduce the loss of active nutrients and stably retain functional components such as tea polyphenols, caffeine, and amino acids; (4) Optimize the sterilization process, eliminate the need for cold chain, extend the shelf life at room temperature, and realize large-scale industrial production; (5) Provide a complete set of standardized production process flow, and link a production line with special boiling, ultra-fine grinding, aseptic filling, and sterilization equipment.

[0010] 2. Technical Solution

[0011] Option 1: A duck-poop-scented tangerine peel sauce

[0012] By weight, the raw materials are: 8-15 parts aged tangerine peel (5 years or older), 10-18 parts dried Phoenix Dancong tea leaves (Yashixiang brand), 60-80 parts purified water, 5-12 parts honey, 3-8 parts condensed milk, 2-5 parts egg liquid, 1-3 parts NFC lemon juice, and 2-6 parts edible thickening starch. The finished product's physicochemical properties are: tea polyphenols 200mg / 100g, caffeine 30mg / 100g, free amino acids 20mg / 100g; the texture is a flowable semi-solid, without layering or bitter sediment.

[0013] Option 2: The preparation method of the above-mentioned Duck Shit Fragrant Tangerine Peel Sauce includes the following steps:

[0014] S1 Raw Material Acceptance and Pre-treatment: Screen for mold-free aged tangerine peel (over 5 years old) and whole dried tea leaves (Ya Shi Xiang), and clean to remove dust and impurities; honey, condensed milk, NFC lemon juice, egg liquid, and thickening starch are inspected and qualified for use.

[0015] S2 Initial brewing for aroma enhancement: Put dried tangerine peel and dried tea leaves into a jacketed brewing pot, add all the purified water, and brew at a constant temperature of 90-95℃ for 20-30 minutes to fully extract the aroma of the tea and the volatile oils of the tangerine peel;

[0016] S3 Ultrafine Colloid Mill Grinding: Feed the entire solid-liquid mixture of brewed tea and tangerine peel into the colloid mill and grind it 2-3 times in a circular motion until the fineness is ≥200 mesh, to obtain a fine tea and tangerine peel paste;

[0017] S4 Secondary Compound Cooking: Transfer the tea and tangerine peel paste to a cooking pot, add honey, condensed milk, egg liquid, and NFC lemon juice in sequence, stir and cook at low speed at 80-85℃ for 10-15 minutes to neutralize the bitterness of the tea and blend the fruit and milk aromas.

[0018] S5 Homogenizing and Thickening: Cool to 60-70℃, add edible thickening starch, homogenize and stir at high speed for 5 minutes, and adjust the system to a semi-solid flowable state.

[0019] S6 Aseptic Filling and Sealing: Homogenized sauce is quantitatively filled into food-sealed containers through an automated filling line and immediately vacuum-sealed.

[0020] S7 Sterilization after sealing: The sealed finished product is sent into a sterilizer and sterilized at 105℃ for 15-20 minutes by moist heat.

[0021] S8 Quality Inspection and Warehousing: After sterilization and cooling, the product undergoes X-ray foreign object detection, labeling, production date coding, and is then packed and stored at room temperature.

[0022] The beneficial effects of this invention are:

[0023] The consumption scenarios have been greatly expanded: the traditional liquid tea drink has been transformed into a semi-solid condiment sauce, which can be directly spread on bread, mixed with noodles, added to salads, or served with porridge, significantly increasing the added value of the product;

[0024] Harmonious flavor without bitterness: 5-year-old aged tangerine peel is simmered and ultra-finely ground with duck manure aroma, honey and lemon juice neutralize the bitterness of tannins, milky aroma softens the tea's astringency, and the fruity aroma of tangerine peel, orchid aroma and honey aroma are blended in three layers without layering or sedimentation.

[0025] Stable retention of functional nutrients: Segmented temperature-controlled cooking avoids high temperature damage to active substances. The finished product stably contains tea polyphenols, caffeine, and amino acids, and has the effects of anti-oxidation, refreshing and soothing, promoting digestion, and regulating qi and resolving phlegm.

[0026] Excellent storage performance: It adopts a process of filling and sealing first, followed by overall sterilization. The sterile environment inside the can provides a shelf life of up to 12 months at room temperature, eliminating the need for cold chain transportation and reducing distribution costs.

[0027] Industrialization and standardization: Complete production line process, universal and mature equipment, controllable steps, and large-scale mass production, filling the market gap for duck shit tangerine peel compound seasoning sauce;

[0028] Clean formula: Relying on the natural flavoring and seasoning of honey and lemon juice, it requires no additional chemical fragrances or artificial sweeteners, making it a healthier option. Attached Figure Description

[0029] Figure 1 This is a schematic diagram of the preparation process provided in an embodiment of the present invention. Detailed Implementation

[0030] To facilitate understanding of the present invention, a more complete description will be given below with reference to the accompanying drawings. Preferred embodiments of the invention are shown in the drawings. However, the invention can be implemented in many different forms and is not limited to the embodiments described herein. Rather, these embodiments are provided to provide a thorough and complete understanding of the disclosure of the invention.

[0031] It should be noted that when an element is referred to as being "fixed to" another element, it can be directly on the other element or there may be an intermediate element. When an element is considered to be "connected to" another element, it can be directly connected to the other element or there may be an intermediate element present. Conversely, when an element is referred to as being "directly on" another element, there is no intermediate element. The terms "vertical," "horizontal," "left," "right," and similar expressions used herein are for illustrative purposes only and do not represent the only possible implementations. The terms "upper end," "lower end," "left side," "right side," "front end," "rear end," and similar expressions used herein refer to the positional relationship with reference to the accompanying drawings.

[0032] Unless otherwise defined, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention pertains. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. The term "and / or" as used herein includes any and all combinations of one or more of the associated listed items.

[0033] Example 1

[0034] This embodiment provides a duck-dung-scented tangerine peel sauce, made from the following ingredients in parts by weight:

[0035] 10 portions of 5-year-old Xinhui aged tangerine peel, 14 portions of dried Phoenix Dancong tea, 70 portions of purified water, 8 portions of honey, 5 portions of condensed milk, 3 portions of egg liquid, 2 portions of NFC lemon juice, and 4 portions of edible thickening starch.

[0036] The preparation method is as follows:

[0037] S1 Raw Material Inspection and Acceptance and Pre-treatment: Select 5-year-old Xinhui tangerine peel without mold and whole Ya Shi Xiang Phoenix Dancong dried tea leaves, and wash to remove dust and impurities; honey, condensed milk, NFC lemon juice, egg liquid and edible thickening starch are tested and qualified before use.

[0038] S2 Initial brewing for aroma enhancement: Put 10 parts of pre-treated tangerine peel and 14 parts of dried tea leaves into a jacketed brewing pot, add 70 parts of purified water, and simmer at a constant temperature of 92℃ for 25 minutes to fully extract the aroma of the tea and the volatile oils of the tangerine peel.

[0039] S3 Ultrafine Colloid Mill Grinding: The solid-liquid mixture of brewed tea and tangerine peel is fed into the colloid mill and ground twice in a cycle. The grinding fineness is controlled at 200 mesh to obtain a fine tea and tangerine peel paste.

[0040] S4 Secondary Compound Cooking: Transfer the tea and tangerine peel paste to a cooking pot, add 8 parts honey, 5 parts condensed milk, 3 parts egg liquid, and 2 parts NFC lemon juice in sequence, and cook at low speed for 12 minutes at 82℃ to neutralize the bitterness of the tea and blend the fruit and milk aromas.

[0041] S5 Homogenizing Thickening: Cool to 65℃, add 4 parts of edible thickening starch, homogenize and stir at high speed for 5 minutes, and adjust the system to a semi-solid flowable state.

[0042] S6 Aseptic Filling and Sealing: Homogenized sauce is quantitatively filled into food sealing containers through an automated filling line and immediately vacuum-sealed.

[0043] S7 Sterilization after sealing: The sealed finished product is sent into a sterilizer and sterilized by moist heat at 105℃ for 18 minutes.

[0044] S8 Quality Inspection and Warehousing: After sterilization and cooling, the product undergoes X-ray foreign object detection, labeling, production date coding, and is then packed and stored at room temperature.

[0045] Testing showed that the duck-shit-fragrant tangerine peel sauce prepared in this embodiment was in a semi-solid, flowable state, without layering or bitter sediment; the finished product contained 215 mg / 100g of tea polyphenols, 32 mg / 100g of caffeine, and 22 mg / 100g of free amino acids; and had a shelf life of up to 12 months at room temperature.

[0046] Example 2

[0047] This embodiment provides a duck-dung-scented tangerine peel sauce, made from the following ingredients in parts by weight:

[0048] 8 portions of 5-year-old Xinhui aged tangerine peel, 10 portions of dried Phoenix Dancong tea, 60 portions of purified water, 5 portions of honey, 3 portions of condensed milk, 2 portions of egg liquid, 1 portion of NFC lemon juice, and 2 portions of edible thickening starch.

[0049] The preparation method is as follows:

[0050] S1 Raw material testing and acceptance and pretreatment: Same as in Example 1;

[0051] S2 First brewing for aroma enhancement: Put 8 parts of pre-treated tangerine peel and 10 parts of dried tea leaves into a jacketed brewing pot, add 60 parts of purified water, and simmer at a constant temperature of 90℃ for 20 minutes.

[0052] S3 Ultrafine Colloid Mill Grinding: The solid-liquid mixture after boiling is fed into the colloid mill and circulated for grinding 3 times. The grinding fineness is controlled to be 250 mesh.

[0053] S4 Secondary Compound Cooking: Transfer the tea and tangerine peel paste to a cooking pot, add 5 parts honey, 3 parts condensed milk, 2 parts egg liquid, and 1 part NFC lemon juice in sequence, and cook at low speed for 10 minutes at 80℃.

[0054] S5 Homogenizing and Thickening: Cool to 60℃, add 2 parts of edible thickening starch, and homogenize at high speed for 5 minutes;

[0055] S6 Aseptic Filling and Sealing: Same as Example 1;

[0056] S7 Sterilize after sealing: Sterilize by moist heat at 105℃ for 15 minutes;

[0057] S8 Quality Inspection and Warehousing: Same as Example 1.

[0058] Testing showed that the duck-shit-flavored tangerine peel sauce prepared in this embodiment was in a semi-solid, flowable state, without layering or bitter sediment; the finished product contained 200mg / 100g of tea polyphenols, 30mg / 100g of caffeine, and 20mg / 100g of free amino acids; and had a shelf life of up to 12 months at room temperature.

[0059] Example 3

[0060] This embodiment provides a duck-dung-scented tangerine peel sauce, made from the following ingredients in parts by weight:

[0061] 15 portions of 5-year-old Xinhui aged tangerine peel, 18 portions of dried Phoenix Dancong tea, 80 portions of purified water, 12 portions of honey, 8 portions of condensed milk, 5 portions of egg liquid, 3 portions of NFC lemon juice, and 6 portions of edible thickening starch.

[0062] The preparation method is as follows:

[0063] S1 Raw material testing and acceptance and pretreatment: Same as in Example 1;

[0064] S2 First brewing for aroma enhancement: Put 15 parts of pre-treated tangerine peel and 18 parts of dried tea leaves into a jacketed brewing pot, add 80 parts of purified water, and simmer at a constant temperature of 95℃ for 30 minutes.

[0065] S3 Ultrafine Colloid Mill Grinding: The solid-liquid mixture after boiling is fed into the colloid mill and circulated for grinding 3 times. The grinding fineness is controlled to be 250 mesh.

[0066] S4 Secondary Compound Cooking: Transfer the tea and tangerine peel paste to a cooking pot, add 12 parts honey, 8 parts condensed milk, 5 parts egg liquid, and 3 parts NFC lemon juice in sequence, and cook at low speed for 15 minutes at 85℃.

[0067] S5 Homogenizing and Thickening: Cool to 70℃, add 6 parts of edible thickening starch, and homogenize at high speed for 5 minutes;

[0068] S6 Aseptic Filling and Sealing: Same as Example 1;

[0069] S7 Sterilize after sealing: Sterilize by moist heat at 105℃ for 20 minutes;

[0070] S8 Quality Inspection and Warehousing: Same as Example 1.

[0071] Testing showed that the duck-shit-fragrant tangerine peel sauce prepared in this embodiment was in a semi-solid, flowable state, without layering or bitter sediment; the finished product contained 230mg / 100g of tea polyphenols, 35mg / 100g of caffeine, and 25mg / 100g of free amino acids; and had a shelf life of up to 12 months at room temperature.

[0072] The above embodiments are only used to illustrate the present invention and are not intended to limit the present invention. Those skilled in the art can make various changes and modifications without departing from the spirit and scope of the present invention. Therefore, all equivalent technical solutions also fall within the scope of the present invention, and the patent protection scope of the present invention should be defined by the claims.

Claims

1. A duck shit and dried orange peel sauce, characterized by comprising: Made from the following ingredients by weight: 8-15 parts aged tangerine peel (5 years or older), 10-18 parts dried Phoenix Dancong tea leaves (Yashixiang), 60-80 parts purified water, 5-12 parts honey, 3-8 parts condensed milk, 2-5 parts egg liquid, 1-3 parts NFC lemon juice, and 2-6 parts edible thickening starch; the sauce is in a semi-solid, flowable state, and the finished product contains 200mg / 100g of tea polyphenols, 30mg / 100g of caffeine, and 20mg / 100g of free amino acids. ​ 2. The duck feces-pericarp of Citrus reticulata 'Chachi' Jiang sauce according to claim 1, characterized in that: The aged tangerine peel mentioned is 5-year-old Xinhui tangerine peel, with a grinding fineness of ≥200 mesh.

3. The method for preparing the duck shit and dried orange peel sauce according to any one of claims 1-2, characterized in that: Includes the following steps: S1 Raw material testing, acceptance, and pretreatment; S2: Add dried tangerine peel, dried tea leaves of duck shit fragrance and purified water into a jacketed cooking pot and simmer at a constant temperature of 90-95℃ for 20-30 minutes. S3 feeds the boiled solid-liquid mixture into a colloid mill for 2-3 cycles of grinding to obtain a fine paste of tea tangerine peel; S4 Add honey, condensed milk, egg liquid, and NFC lemon juice to the fine paste, stir and cook at 80-85℃ for 10-15 minutes; S5 is cooled to 60-70℃, thickening starch is added and homogenized at high speed to adjust it into a semi-solid sauce; S6 fully automatic filling and vacuum sealing of sauces; S7 canned goods are then subjected to overall moist heat sterilization at 105℃ for 15-20 minutes. After the S8 cools down, it undergoes X-ray foreign object detection, labeling, and coding before being put into storage.

4. The preparation method of the duck-dung-fragrant tangerine peel sauce according to claim 3, characterized in that: In step S3, the fineness of the colloid mill grinding is controlled to be 200-250 mesh.

5. The preparation method of the duck-dung-scented tangerine peel sauce according to claim 4, characterized in that: Step S7 employs a unified sterilization process after sealing, and the finished product has a shelf life of up to 12 months at room temperature.

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