CN101878847B - Shredded coconut shaddock peel and preparation process thereof - Google Patents
Shredded coconut shaddock peel and preparation process thereof Download PDFInfo
- Publication number
- CN101878847B CN101878847B CN2010101703326A CN201010170332A CN101878847B CN 101878847 B CN101878847 B CN 101878847B CN 2010101703326 A CN2010101703326 A CN 2010101703326A CN 201010170332 A CN201010170332 A CN 201010170332A CN 101878847 B CN101878847 B CN 101878847B
- Authority
- CN
- China
- Prior art keywords
- shaddock
- shredded coconut
- suberite
- rock sugar
- layer
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to the technical field of food processing, in particular to shredded coconut shaddock peel and a preparation process thereof. The shredded coconut shaddock peel is prepared from 70 percent to 80 percent of shaddock peel, 15 percent to 20 percent of crystal sugar and 5 percent to 10 percent of shredded coconut through the process steps of material selection, peeling, debitterizing, moisture drying through pressing, sieving, crystal sugar dissolution, boiling and drying in the air, shredded coconut adding, slicing and package. The invention uses crystal sugar to boil the spongy layer of the shaddock peel, and in addition, the shredded coconut is added, so the prepared shredded coconut shaddock peel has agreeable sweetness, fragrance and tooth inadhesion, and is suitable for both old people and young people. In the preparation technical process, salt solution or soda water is not added for boiling and soaking the spongy layer of the shaddock peel, the flavor of the original shaddock peel is maintained, the mouth feel is good, and eaters feel soft and smooth when eating the shredded coconut shaddock peel.
Description
Technical field:
The invention belongs to food processing technology field, particularly a kind of shredded coconut shaddock peel and manufacture craft thereof.
Background technology:
The shaddock skin has another name called dried tangerine peel, and is tangerine warm in nature, and bitter, suffering have regulating qi-flowing for eliminating phlegm, reinforcing spleen to promote digestion, an effect of the cold eliminating dampness of loosing, people often with its processing back as have warm stomach, the use of the health food of the effect of reducing phlegm, wet one's whistle.The maltose citron skin is the shaddock skin health food that people like, it is to select high-quality Guangxi shatian pomelo for use, removes pulp, only gets the shaddock skin, after the shaddock skin is dried, boils and soaks with saline solution or buck, removes the bitter taste in the bright shaddock skin.One deck shaddock of removing the surface again is blue or green, becomes several thin slices to the rest parts sheet.Then with making in advance, make the maltose citron skin after using the maltose that forms by malt-rice mixed culture fermentation to flood system a period of time.
But the maltose citron leather is done in the process, and the shaddock skin boils and soaks at saline solution or buck, can influence the original local flavor of shaddock skin, and it is dry and astringent to enter the mouth, and influences mouthfeel.And the shaddock skin has absorbed a large amount of maltose in when the maltose infusion, behind the edible a certain amount of maltose citron skin, feels too sweet greasy easily, is not easy digestion; And the maltose citron skin relatively sticks to one's teeth, and it is edible to be inappropriate for old man, child.
Summary of the invention:
The objective of the invention is to be directed against the deficiency of prior art and the former shaddock skin of a kind of maintenance local flavor, good, the soft cunning that enters the mouth of mouthfeel are provided, agreeably sweet, fragrant mouthful does not stick to one's teeth the shredded coconut shaddock peel and the manufacture craft thereof that suit the taste of both old and young.
The objective of the invention is to realize like this:
Shredded coconut shaddock peel, it is formed by following feedstock production:
Shaddock skin 70%～80% rock sugar 15%～20% shredded coconut meat 5%～10%.
Shredded coconut shaddock peel is preferably formed by following feedstock production: shaddock skin 75%, rock sugar 15%, shredded coconut meat 10%.
The manufacture craft of shredded coconut shaddock peel, it comprises following processing step:
(1) chooses fresh pure Shatian shaddock skin;
(2) peeling: the epidermal area of the 2mm～4mm that shoots off, remaining shaddock suberite layer;
(3) debitterize: the shaddock suberite is placed in the clear water soaked 10 hours～12 hours, take out shaddock suberite layer, press with waddy and remove bitter taste, then clear bubbly water 12 hours, every clear water that changed a time at a distance from 4 hours;
(4) press dry the moisture of shaddock suberite layer, make its remaining 20%～30% moisture;
(5) screening: observe the prepared shaddock suberite of step (4) layer, reject the shaddock suberite layer of surface reflection;
(6) dissolve rock sugar: according to rock sugar: the ratio of water=1: 1.5, add in the heating container, boil with big fire earlier and roll, the moderate heat of migrating is then used little fire at last, and the temperature of dissolving rock sugar is 100 ℃～110 ℃, and the time is 1 hour～1.5 hours;
(7) infusion: put into the rock sugar water that step (6) makes to the shaddock suberite layer of step (5) screening back gained and boil; Need when boiling shaddock suberite layer separated and put into rock sugar water from level to level, temperature is at 100 ℃～110 ℃, and shaddock suberite layer boils and presents rock sugar water-ice flower, and rock sugar water-ice flower dripped in the water can not dissolve for cooked, makes finished product just;
(8) dry: the first finished product that step (7) is made takes out, and spreads out on dustpan or bamboo curtain splint, dries 20 minutes～25 minutes;
(9) add shredded coconut meat: will dry the first finished product after 20 minutes～25 minutes, and place shredded coconut meat, and make its outer surface be stained with shredded coconut meat, and promptly make shredded coconut shaddock peel;
(10) section, packing:, weigh then, pack with the shredded coconut shaddock peel section that step (9) makes.
Beneficial effect of the present invention: shredded coconut shaddock peel of the present invention and manufacture craft thereof; It is by shaddock skin 70%～80%; Rock sugar 15%～20%; Shredded coconut meat 5%～10%, through selecting materials, peeling, debitterize, press dry moisture, screening, dissolve rock sugar, shredded coconut meat, section are dried, are added in infusion, the processing step of packing makes.
The present invention uses rock sugar infusion shaddock suberite layer, and has added shredded coconut meat, and the shredded coconut shaddock peel that makes does not stick to one's teeth for agreeably sweet, fragrant mouthful, and is all-ages; In the manufacture craft process, do not add saline solution or buck and boil and soak shaddock suberite layer, keep former shaddock skin local flavor, mouthfeel is good, soft cunning enters the mouth.
The specific embodiment:
With specific embodiment the present invention is further described below, but the present invention does not receive the qualification of following embodiment.
Embodiment 1
The manufacture craft of shredded coconut shaddock peel, it comprises following processing step:
(1) choose fresh pure Shatian shaddock skin, press shaddock skin 75%, rock sugar 15%, shredded coconut meat 10% takes by weighing raw material;
(2) peeling: the epidermal area of the 2mm that shoots off, remaining shaddock suberite layer;
(3) debitterize: the shaddock suberite is placed in the clear water soaked 10 hours, take out shaddock suberite layer, press with waddy and remove bitter taste, then clear bubbly water 12 hours, every clear water that changed a time at a distance from 4 hours;
(4) press dry the moisture of shaddock suberite layer, make its remaining 20% moisture;
(5) screening: observe the prepared shaddock suberite of step (4) layer, reject the shaddock suberite layer of surface reflection;
(6) dissolve rock sugar: according to rock sugar: the ratio of water=1: 1.5, add in the heating container, boil with big fire earlier and roll, the moderate heat of migrating is then used little fire at last, and the temperature of dissolving rock sugar is 100 ℃, and the time is 1.5 hours;
(7) infusion: put into the rock sugar water that step (6) makes to the shaddock suberite layer of step (5) screening back gained and boil; Need when boiling shaddock suberite layer separated and put into rock sugar water from level to level, temperature is at 100 ℃, and shaddock suberite layer boils and presents rock sugar water-ice flower, and rock sugar water-ice flower dripped in the water can not dissolve for cooked, makes finished product just;
(8) dry: the first finished product that step (7) is made takes out, and spreads out on dustpan or bamboo curtain splint, dries 20 minutes;
(9) add shredded coconut meat: will dry the first finished product after 20 minutes, and place shredded coconut meat, and make its outer surface be stained with shredded coconut meat, and promptly make shredded coconut shaddock peel;
(10) section, packing:, weigh then, pack with the shredded coconut shaddock peel section that step (9) makes.
Embodiment 2
The manufacture craft of shredded coconut shaddock peel, it comprises following processing step:
(1) choose fresh pure Shatian shaddock skin, press shaddock skin 80%, rock sugar 15% shredded coconut meat 5% takes by weighing raw material;
(2) peeling: the epidermal area of the 3mm that shoots off, remaining shaddock suberite layer;
(3) debitterize: the shaddock suberite is placed in the clear water soaked 11 hours, take out shaddock suberite layer, press with waddy and remove bitter taste, then clear bubbly water 12 hours, every clear water that changed a time at a distance from 4 hours;
(4) press dry the moisture of shaddock suberite layer, make its remaining 25% moisture;
(5) screening: observe the prepared shaddock suberite of step (4) layer, reject the shaddock suberite layer of surface reflection;
(6) dissolve rock sugar: according to rock sugar: the ratio of water=1: 1.5, add in the heating container, boil with big fire earlier and roll, the moderate heat of migrating is then used little fire at last, and the temperature of dissolving rock sugar is 105 ℃, and the time is 1.2 hours;
(7) infusion: put into the rock sugar water that step (6) makes to the shaddock suberite layer of step (5) screening back gained and boil; Need when boiling shaddock suberite layer separated and put into rock sugar water from level to level, temperature is at 105 ℃, and shaddock suberite layer boils and presents rock sugar water-ice flower, and rock sugar water-ice flower dripped in the water can not dissolve for cooked, makes finished product just;
(8) dry: the first finished product that step (7) is made takes out, and spreads out on dustpan or bamboo curtain splint, dries 23 minutes;
(9) add shredded coconut meat: will dry the first finished product after 23 minutes, and place shredded coconut meat, and make its outer surface be stained with shredded coconut meat, and promptly make shredded coconut shaddock peel;
(10) section, packing:, weigh then, pack with the shredded coconut shaddock peel section that step (9) makes.
Embodiment 3
The manufacture craft of shredded coconut shaddock peel, it comprises following processing step:
(1) choose fresh pure Shatian shaddock skin, press shaddock skin 75%, rock sugar 18% shredded coconut meat 7% takes by weighing raw material;
(2) peeling: the epidermal area of the 4mm that shoots off, remaining shaddock suberite layer;
(3) debitterize: the shaddock suberite is placed in the clear water soaked 12 hours, take out shaddock suberite layer, press with waddy and remove bitter taste, then clear bubbly water 12 hours, every clear water that changed a time at a distance from 4 hours;
(4) press dry the moisture of shaddock suberite layer, make its remaining 30% moisture;
(5) screening: observe the prepared shaddock suberite of step (4) layer, reject the shaddock suberite layer of surface reflection;
(6) dissolve rock sugar: according to rock sugar: the ratio of water=1: 1.5, add in the heating container, boil with big fire earlier and roll, the moderate heat of migrating is then used little fire at last, and the temperature of dissolving rock sugar is 110 ℃, and the time is 1 hour;
(7) infusion: put into the rock sugar water that step (6) makes to the shaddock suberite layer of step (5) screening back gained and boil; Need when boiling shaddock suberite layer separated and put into rock sugar water from level to level, temperature is at 110 ℃, and shaddock suberite layer boils and presents rock sugar water-ice flower, and rock sugar water-ice flower dripped in the water can not dissolve for cooked, makes finished product just;
(8) dry: the first finished product that step (7) is made takes out, and spreads out on dustpan or bamboo curtain splint, dries 25 minutes;
(9) add shredded coconut meat: will dry the first finished product after 25 minutes, and place shredded coconut meat, and make its outer surface be stained with shredded coconut meat, and promptly make shredded coconut shaddock peel;
(10) section, packing:, weigh then, pack with the shredded coconut shaddock peel section that step (9) makes.
The above only is preferred embodiment of the present invention, so all equivalences of doing according to the described structure of patent claim of the present invention, characteristic and principle change or modify, includes in patent claim of the present invention.
Claims (2)
1. shredded coconut shaddock peel, it is characterized in that: it is formed by following feedstock production:
Shaddock skin 70% ~ 80% rock sugar 15% ~ 20% shredded coconut meat 5% ~ 10%;
The manufacture craft of described shredded coconut shaddock peel, it comprises following processing step:
(1) chooses fresh pure Shatian shaddock skin;
(2) peeling: the epidermal area of the 2mm ~ 4mm that shoots off, remaining shaddock suberite layer;
(3) debitterize: the shaddock suberite is placed in the clear water soaked 10 h ~ 12 hours, take out shaddock suberite layer, press with waddy and remove bitter taste, then clear bubbly water 12 hours, every clear water that changed a time at a distance from 4 hours;
(4) press dry the moisture of shaddock suberite layer, make its remaining 20% ~ 30% moisture;
(5) screening: observe the prepared shaddock suberite of step (4) layer, reject the shaddock suberite layer of surface reflection;
(6) dissolve rock sugar: according to the ratio of rock sugar: water=1:1.5, add in the heating container, boil with big fire earlier and roll, the moderate heat of migrating is then used little fire at last, and the temperature of dissolving rock sugar is 100 ℃ ~ 110 ℃, and the time is 1 h ~ 1.5 hours;
(7) infusion: put into the rock sugar water that step (6) makes to the shaddock suberite layer of step (5) screening back gained and boil; Need when boiling shaddock suberite layer separated and put into rock sugar water from level to level, temperature is at 100 ℃ ~ 110 ℃, and shaddock suberite layer boils and presents rock sugar water-ice flower, and rock sugar water-ice flower dripped in the water can not dissolve for cooked, makes finished product just;
(8) dry: the first finished product that step (7) is made takes out, and spreads out on dustpan or bamboo curtain splint, dries 20 minutes ~ 25 minutes;
(9) add shredded coconut meat: will dry the first finished product after 20 minutes ~ 25 minutes, and place shredded coconut meat, and make its outer surface be stained with shredded coconut meat, and promptly make shredded coconut shaddock peel;
(10) section, packing:, weigh then, pack with the shredded coconut shaddock peel section that step (9) makes.
2. shredded coconut shaddock peel according to claim 1 is characterized in that: it is formed by following feedstock production: shaddock skin 75%, rock sugar 15%, shredded coconut meat 10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101703326A CN101878847B (en) | 2010-04-30 | 2010-04-30 | Shredded coconut shaddock peel and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010101703326A CN101878847B (en) | 2010-04-30 | 2010-04-30 | Shredded coconut shaddock peel and preparation process thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101878847A CN101878847A (en) | 2010-11-10 |
| CN101878847B true CN101878847B (en) | 2012-07-04 |
Family
ID=43051100
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010101703326A Expired - Fee Related CN101878847B (en) | 2010-04-30 | 2010-04-30 | Shredded coconut shaddock peel and preparation process thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101878847B (en) |
Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103262935B (en) * | 2013-06-07 | 2014-08-27 | 东莞市利泉和食品有限公司 | Ginger juice donkey-hide glue shaddock peel and preparation method thereof |
| CN103404793A (en) * | 2013-09-03 | 2013-11-27 | 戴友曾 | Shaddock ped noodle |
| CN105394638A (en) * | 2015-11-18 | 2016-03-16 | 傅曼琼 | Purely natural dried grapefruit peel snack and preparation method thereof |
| CN105660978A (en) * | 2016-03-25 | 2016-06-15 | 杨青 | Sugared kumquat preparation method |
| CN106260407A (en) * | 2016-08-01 | 2017-01-04 | 广东轻工职业技术学院 | Pericarpium Citri grandis is done and manufacture method |
| CN108450637A (en) * | 2018-02-11 | 2018-08-28 | 荔浦县万家兴果蔬专业合作社 | A method of making dried orange peel using pomelo peel |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449730A (en) * | 2007-12-02 | 2009-06-10 | 林景清 | Sponge layer sweetmeat of pumelo peel-sucrose, xylitol blocked sweetmeat processing method |
| CN101703140A (en) * | 2009-10-30 | 2010-05-12 | 华南理工大学 | Method for making nut-kernel shaddock-peel candies |
| CN101791032A (en) * | 2010-02-22 | 2010-08-04 | 湖北工业大学 | Manufacturing method of crystal grapefruit |
-
2010
- 2010-04-30 CN CN2010101703326A patent/CN101878847B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101449730A (en) * | 2007-12-02 | 2009-06-10 | 林景清 | Sponge layer sweetmeat of pumelo peel-sucrose, xylitol blocked sweetmeat processing method |
| CN101703140A (en) * | 2009-10-30 | 2010-05-12 | 华南理工大学 | Method for making nut-kernel shaddock-peel candies |
| CN101791032A (en) * | 2010-02-22 | 2010-08-04 | 湖北工业大学 | Manufacturing method of crystal grapefruit |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101878847A (en) | 2010-11-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101878847B (en) | Shredded coconut shaddock peel and preparation process thereof | |
| CN100581373C (en) | Method for making lotus leaf tea | |
| CN104757060B (en) | A kind of seedpod of the lotus dietary fiber cookies and preparation method thereof | |
| CN106418242A (en) | Manufacture method of preserved meat | |
| CN103652637B (en) | Manufacturing method of rice crust | |
| CN103355617B (en) | Instant food containing complete Radix Puerariae, and preparation technology thereof | |
| CN103211158A (en) | Method for making antihypertensive corn steamed sponge cake | |
| CN105166296A (en) | Instant bamboo shoot slices and preparation method thereof | |
| CN103478565A (en) | Preparation method of yellow rice cake | |
| CN106551310A (en) | A kind of manufacture method of lily-lotus seed food Amylum Puerariae Radicis cake | |
| CN101756251B (en) | Fingered citron air dried beef | |
| CN106578919A (en) | Preparation method of spinach handmade macaroni | |
| CN101933571A (en) | Bowl tuo and preparation method thereof | |
| CN101731535A (en) | Method for preparing pricot foods and apricot drinks | |
| CN106578286A (en) | Anti-alcohol fresh ginger and citrus peel fudge and preparation method thereof | |
| CN102845582A (en) | Preparation method of burdock fudge | |
| CN105495577B (en) | The preparation method of donkey-hide gelatin peach slice cake | |
| CN101756128A (en) | Method for processing edible celery paper | |
| CN104473132A (en) | Fermented broad-bean sauce with seafood and preparation method thereof | |
| CN1113694A (en) | health-care sesame slice soft sweets | |
| CN106690044A (en) | Making method of handmade carrot vermicelli | |
| CN105165989A (en) | Health-care sesame flavored biscuits and producing method thereof | |
| CN106551073A (en) | A kind of manufacture method of coconut juice Semen arachidis hypogaeae Amylum Puerariae Radicis soft sweet | |
| CN102258095A (en) | Method for processing acer ginnala green tea | |
| KR101185945B1 (en) | Manufacturing Process Of Honeyed Red Ginseng |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120704 Termination date: 20160430 |