CN101438777A - Method for preparing orange peel paste - Google Patents

Abstract

The invention relates to a production method of a citrus peel paste, firstly fresh and non-perishable citrus peels (dry peels after the air-drying needs to be soaked and softened by clean water) is selected, cleaned by the clean water, cut into blocks or silks by a knife, the blocks or the silks are put into a stainless steel pot or an aluminum pot, 2 percent salt water is added for boiling for 30 minutes twice, and the blocks or the silks are bailed, soaked and rinsed to eliminate bitterness. The pulp making is carried out on the well processed citrus peels by using a pulping machine or a mincing machine, white sugar is then added according to the paste/sugar ratio of 1: 0.6, then heating is carried out for 30 minutes in the pot, 0.7 percent-1 percent citric acid is added, the heating is continued till pulp juice is condensed into the paste, and then the paste is removed out of the pot and bottled. The peels of oranges and grapefruits can be processed into the citrus peel paste as a daily table condiment, thereby changing waste into valuable.

Description

A kind of preparation method of Orange Peel Jam

Technical field

The invention belongs to field of food, specifically relate to a kind of preparation method of Orange Peel Jam.

Background technology

The kind of existing sauce is many, along with the raising of people's living standard, people need the sauce class of various tastes, does not see at present to have and utilizes orange peel to make sauce, and orange peel is generally as gurry, and orange peel has special fragrance, hesitates to discard.

Summary of the invention

Content of the present invention is to provide a kind of preparation method of Orange Peel Jam, as daily instant seasoning product, thereby turns waste into wealth.

The preparation method of Orange Peel Jam of the present invention may further comprise the steps;

(1) selects materials: make orange peel sauce and at first select the orange peel fresh, that nothing is rotted (dry hide after the airing is used the clear water immersion and made it deliquescing in this way);

(2) clean arrangement: clear water is cleaned, and is cut into by knife block or thread;

(3) get bitter taste: put into stainless-steel pan or aluminum pot, the salt water boil of adding 2% 2 times each 30 minutes, is pulled out and is soaked and rinsing, up to there not being bitter taste;

(4) slurrying: with the orange peel handled well with beater or meat grinder slurrying;

(5) sugaring: added white sugar than 1: 0.6 by slurry sugar then;

(6) modulation: put into pot heating 30 minutes again, add 0.7%～1% citric acid, continue to be heated to juice and be condensed into the sauce shape;

(7) finished product: with the bottling that to take the dish out of the pot of the above-mentioned mash that modulates.

The pericarp of orange, orange, sleeve can be processed into orange peel sauce.

It should be noted that the time that heating concentrates should not be above 50 minutes, Packaging Bottle is wanted cleaning and sterilizing, will when the sauce temperature is not less than 80 ℃.

The present invention compared with prior art has a significant effect, and the pericarp of orange, orange, sleeve can be processed into orange peel sauce, as daily instant seasoning product, thereby turns waste into wealth.Do not destroy the product nutritional labeling, adopt the auxiliary material of pure natural, the delicious good to eat people's special demand that satisfies.

The specific embodiment

Below by embodiment the present invention is explained;

(1) selects materials: make orange peel sauce and at first select 5 kilograms of the orange peels fresh, that nothing is rotted (dry hide after the airing is used the clear water immersion and made it deliquescing in this way);

(2) clean arrangement: clear water is cleaned, and is cut into by knife block or thread;

(3) get bitter taste: put into stainless-steel pan or aluminum pot, the salt water boil of adding 2% 2 times each 30 minutes, is pulled out and is soaked and rinsing, up to there not being bitter taste;

(4) slurrying: is 6 kilograms with the orange peel of handling well with beater or meat grinder slurrying;

(5) sugaring: adding white sugar than 1: 0.6 by slurry sugar then is 3.6 kilograms of sugar;

(6) modulation: put into pot heating 30 minutes again, add 0.7%～1% citric acid, continue to be heated to juice and be condensed into the sauce shape;

(7) finished product: with the bottling that to take the dish out of the pot of the above-mentioned mash that modulates.

The pericarp of orange, orange, sleeve can be processed into orange peel sauce.

It should be noted that the time that heating concentrates should not be above 50 minutes, Packaging Bottle is wanted cleaning and sterilizing, will when the sauce temperature is not less than 80 ℃.

The present invention compared with prior art has a significant effect, orange, orange, sleeve Pericarp can be processed into orange peel sauce, as daily instant seasoning product, thereby turn waste into wealth. Do not destroy the product nutritional labeling, adopt the auxiliary material of pure natural, delicious good to eat to satisfy people special Demand.

Claims (2)

1, a kind of preparation method of Orange Peel Jam, its feature may further comprise the steps:

(1) selects materials: make orange peel sauce and at first select the orange peel fresh, that nothing is rotted (dry hide after the airing is used the clear water immersion and made it deliquescing in this way);

(2) clean arrangement: clear water is cleaned, and is cut into by knife block or thread;

(3) get bitter taste: put into stainless-steel pan or aluminum pot, the salt water boil of adding 2% 2 times each 30 minutes, is pulled out and is soaked and rinsing, up to there not being bitter taste;

(4) slurrying: with the orange peel handled well with beater or meat grinder slurrying;

(5) sugaring: added white sugar than 1: 0.6 by slurry sugar then;

(6) modulation: put into pot heating 30 minutes again, add 0.7%～1% citric acid, continue to be heated to juice and be condensed into the sauce shape;

(7) finished product: with the bottling that to take the dish out of the pot of the above-mentioned mash that modulates.

2, the preparation method of a kind of Orange Peel Jam according to claim 1 is characterized in that: the pericarp of orange, sleeve can replace orange peel.