CN103053973A - Shaddock peel preserving technology - Google Patents
Shaddock peel preserving technology Download PDFInfo
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- CN103053973A CN103053973A CN2013100058737A CN201310005873A CN103053973A CN 103053973 A CN103053973 A CN 103053973A CN 2013100058737 A CN2013100058737 A CN 2013100058737A CN 201310005873 A CN201310005873 A CN 201310005873A CN 103053973 A CN103053973 A CN 103053973A
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- Prior art keywords
- shaddock
- shaddock ped
- honey
- white granulated
- granulated sugar
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Abstract
The invention discloses a shaddock peel preserving technology. The technology comprises the following steps: cleaning shaddocks, peeling shaddock peels, cutting the shaddock peels into small pieces, boiling the shaddock peels in water, taking out, air-drying, adding edible vinegar, white granulated sugar and honey, immersing the shaddock peels in a solution formed by the white granulated sugar, honey and the edible vinegar, and carrying out sealing storage for 7 days to obtain a preserved shaddock peel product, wherein 300 parts of the edible vinegar, 30-80 parts of the white granulated sugar and 10-30 parts of honey are added to 5000-6000 parts of the shaddock peels. The preserving technology adopts the shaddock peels, the edible vinegar, the white granulated sugar and the honey as raw materials, and adopts the operations comprising material taking, boiling, immersion, sealing and the like and the appropriate ratio of all the raw materials to prepare the preserved shaddock peel product; the preserved shaddock peels prepared through the preserving technology have the characteristics of high nutrition values, low salt, low sugar, low fat, richness in vegetable fibers, and abundant vitamin components; and the preserving technology has the advantages of simple making method, very convenient and practical, and suitableness for the general popularization and use.
Description
Technical field
The present invention relates to fruit pickling process technical field, is a kind of shaddock ped pickling process specifically.
Background technology
At present, the technique that adopts fruit to pickle is a lot, and great majority degree of pickling technique is take the method for salting of high salt, high sugar as main, and the curing food after pickling is take high in salt or high sugar content as main, and can cause the vitamin composition in the fruit to run off, make it nutritive value not high.Hilly country in the MeiZhou,GuangDong area, take high yield shaddock fruit as main, pomelo peel has been rich in naringin, the compositions such as neohesperidin, it contains the viscosity that physiological activator skin glucoside can effectively reduce blood, reduce the formation of thrombus, so to cranial vascular disease, such as cerebral thrombus, apoplexy etc. also have preferably prevention effect, and be rich in carbohydrate, vitamin B1, vitamin B2, vitamin C, citrin, carrotene, potassium, phosphorus, citric acid etc., it is the desirable feedstock of making healthy food, but to the deep process technology of shaddock ped and technique not yet full maturity, the on the market fewer shaddock ped cure foods that have.
Summary of the invention
The objective of the invention is to overcome the shortcoming of above-mentioned prior art, a kind of shaddock ped pickling process method is provided, the shaddock ped product that adopts the pickling process method to pickle have be of high nutritive value, the characteristics such as less salt, low sugar, low fat, and be rich in string, the vitamin composition is abundant, is healthy ultimate food.
The present invention can be achieved through the following technical solutions:
The invention discloses a kind of shaddock ped pickling process, described shaddock ped pickling process may further comprise the steps:
Strip shaddock ped from shaddock after a, the cleaning shaddock;
B, shaddock ped is cut into small pieces, dries;
C, the shaddock ped that dries is put into water boil, and to keep boiling time be 10～15 minutes;
D, shaddock ped picked up dry rear interpolation vinegar, white granulated sugar and honey and mix and blend, the weight portion proportioning of shaddock ped and vinegar, white granulated sugar and honey is:
Shaddock ped 5000～6000 vinegars 300～500 white granulated sugars 30～80
Honey 10～30;
E, be immersed in the solution that white granulated sugar, honey and vinegar form shaddock ped and sealed storage;
F, sealed storage namely obtain after 7 days by the prepared shaddock ped of pickling of pickling process of the present invention.
In steps d, also be added with garlic and capsicum, its weight portion proportioning is:
Garlic 30～50 capsicums 30～50.
In steps d, the acetic acid content concentration of vinegar is 1.5g/100ml～5g/100ml.
The present invention compared with prior art has the following advantages:
It is raw material that pickling process of the present invention adopts shaddock ped, vinegar, white granulated sugar and honey, by feeding, boil, the appropriate proportioning between the operation such as immersion and sealing and each raw material, make through pickling process of the present invention prepared pickle shaddock ped have be of high nutritive value, the characteristics such as less salt, low sugar, low fat, and be rich in string, the vitamin composition is abundant, and pickling process preparation method of the present invention is simple, is skillfully constructed, very convenient and practical, be fit to generally promote the use of.
The specific embodiment
Below the invention will be further described:
The invention discloses a kind of shaddock ped pickling process, the below will describe the present invention's design in detail by several embodiment.
Embodiment one:
Disclose a kind of shaddock ped pickling process in the present embodiment, described shaddock ped pickling process may further comprise the steps:
Strip shaddock ped from shaddock after a, the cleaning shaddock;
B, shaddock ped is cut into small pieces, dries;
C, the shaddock ped that dries is put into water boil, and to keep boiling time be 10 minutes;
D, shaddock ped picked up dry rear interpolation vinegar, white granulated sugar and honey and mix and blend, the weight portion proportioning of shaddock ped and vinegar, white granulated sugar and honey is:
Shaddock ped 5000g vinegar 500g white granulated sugar 80g honey 30g;
E, be immersed in the solution that white granulated sugar, honey and vinegar form shaddock ped and sealed storage;
F, sealed storage namely obtain after 7 days by the prepared shaddock ped of pickling of pickling process of the present invention.
In steps d, the acetic acid content concentration of vinegar is 3.5g/100ml.
This vinegar, white granulated sugar and honey raw material are to buy gained on the market, are not described in detail its raw material sources.
Through pickling process of the present invention prepared pickle shaddock ped have be of high nutritive value, the characteristics such as less salt, low sugar, low fat, and be rich in string, the vitamin composition is abundant, slightly sour sugariness.
Embodiment two:
Disclose a kind of shaddock ped pickling process in the present embodiment, described shaddock ped pickling process may further comprise the steps:
Strip shaddock ped from shaddock after a, the cleaning shaddock;
B, shaddock ped is cut into small pieces, dries;
C, the shaddock ped that dries is put into water boil, and to keep boiling time be 15 minutes;
D, shaddock ped picked up dry rear interpolation vinegar, white granulated sugar, honey, garlic and capsicum and mix and blend, the weight portion proportioning of shaddock ped and vinegar, white granulated sugar, honey, garlic and capsicum is:
Shaddock ped 6000g vinegar 300g white granulated sugar 50g honey 10g
Garlic 50g capsicum 50g;
E, be immersed in the solution that white granulated sugar, honey and vinegar form shaddock ped, garlic and capsicum and sealed storage;
F, sealed storage namely obtain after 7 days by the prepared shaddock ped of pickling of pickling process of the present invention.
In steps d, the acetic acid content concentration of vinegar is 5g/100ml.
This vinegar, white granulated sugar, honey, garlic and raw material of hot pepper are to buy gained on the market, are not described in detail its raw material sources.
Through pickling process of the present invention prepared pickle shaddock ped have be of high nutritive value, the characteristics such as less salt, low sugar, low fat, and be rich in string, the vitamin composition is abundant, aromatic taste, and with garlic and capsicum as condiment, make that to pickle shaddock ped tastier.
It is raw material that pickling process of the present invention adopts shaddock ped, vinegar, white granulated sugar and honey, or in addition garlic and capsicum as condiment, by feeding, boil, the appropriate proportioning between the operation such as immersion and sealing and each raw material, make through pickling process of the present invention prepared pickle shaddock ped have be of high nutritive value, the characteristics such as less salt, low sugar, low fat, and be rich in string, the vitamin composition is abundant, and pickling process preparation method of the present invention is simple, be skillfully constructed, very convenient and practical, be fit to generally promote the use of.
The above is preferred embodiment of the present invention only, is not that the present invention is done any pro forma restriction; The those of ordinary skill of all industry all can be implemented by the above the present invention swimmingly; But all those skilled in the art can utilize the disclosed above technology contents and a little change, the modification of making and the equivalent variations that develops within not breaking away from the technical solution of the present invention scope, be equivalent embodiment of the present invention; Simultaneously, the change of any equivalent variations that all foundations essence technology of the present invention is done above embodiment, modify with differentiation etc., all still belong within the protection domain of technical scheme of the present invention.
Claims (3)
1. shaddock ped pickling process, it is characterized in that: described shaddock ped pickling process may further comprise the steps:
Strip shaddock ped from shaddock after a, the cleaning shaddock;
B, shaddock ped is cut into small pieces, dries;
C, the shaddock ped that dries is put into water boil, and to keep boiling time be 10～15 minutes;
D, shaddock ped picked up dry rear interpolation vinegar, white granulated sugar and honey and mix and blend, the weight portion proportioning of shaddock ped and vinegar, white granulated sugar and honey is:
Shaddock ped 5000～6000 vinegars 300～500 white granulated sugars 30～80
Honey 10～30;
E, be immersed in the solution that white granulated sugar, honey and vinegar form shaddock ped and sealed storage;
F, sealed storage namely obtain after 7 days by the prepared shaddock ped of pickling of pickling process of the present invention.
2. shaddock ped pickling process according to claim 1 is characterized in that: described in steps d, also be added with garlic and capsicum, and its weight portion proportioning is: garlic 30～50
Capsicum 30～50.
3. shaddock ped pickling process according to claim 2, it is characterized in that: described in steps d, the acetic acid content concentration of vinegar is 1.5g/100ml～5g/100ml.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310005873.7A CN103053973B (en) | 2013-01-08 | 2013-01-08 | Shaddock peel preserving technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310005873.7A CN103053973B (en) | 2013-01-08 | 2013-01-08 | Shaddock peel preserving technology |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103053973A true CN103053973A (en) | 2013-04-24 |
| CN103053973B CN103053973B (en) | 2014-06-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310005873.7A Expired - Fee Related CN103053973B (en) | 2013-01-08 | 2013-01-08 | Shaddock peel preserving technology |
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| Country | Link |
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| CN (1) | CN103053973B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522587A (en) * | 2014-12-11 | 2015-04-22 | 仲恺农业工程学院 | Pickled vegetables with fresh peppers, fermented soya beans and shaddock peel and preparation method for pickled vegetables |
| CN111685297A (en) * | 2020-06-24 | 2020-09-22 | 熊满勤 | Young pomelo food with health care effect |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125082A (en) * | 2010-12-30 | 2011-07-20 | 陈国英 | Making method of watermelon peel can |
| CN102246936A (en) * | 2010-12-21 | 2011-11-23 | 刘青 | Preserving method of watermelon peel |
-
2013
- 2013-01-08 CN CN201310005873.7A patent/CN103053973B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246936A (en) * | 2010-12-21 | 2011-11-23 | 刘青 | Preserving method of watermelon peel |
| CN102125082A (en) * | 2010-12-30 | 2011-07-20 | 陈国英 | Making method of watermelon peel can |
Non-Patent Citations (3)
| Title |
|---|
| 吴锦铸等: "《果蔬保鲜与加工》", 30 June 2001 * |
| 朱瑜昌: "柚皮加工产品现状与发展", 《江西柑桔科技》 * |
| 李建颍: "《腌制技术与实例》", 30 August 2005 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522587A (en) * | 2014-12-11 | 2015-04-22 | 仲恺农业工程学院 | Pickled vegetables with fresh peppers, fermented soya beans and shaddock peel and preparation method for pickled vegetables |
| CN111685297A (en) * | 2020-06-24 | 2020-09-22 | 熊满勤 | Young pomelo food with health care effect |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103053973B (en) | 2014-06-18 |
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