CN104187451A - Shaddock peel food and preparation method thereof - Google Patents
Shaddock peel food and preparation method thereof Download PDFInfo
- Publication number
- CN104187451A CN104187451A CN201410310336.8A CN201410310336A CN104187451A CN 104187451 A CN104187451 A CN 104187451A CN 201410310336 A CN201410310336 A CN 201410310336A CN 104187451 A CN104187451 A CN 104187451A
- Authority
- CN
- China
- Prior art keywords
- shaddock
- shaddock peel
- preparation
- food
- brown sugar
- 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.)
- Pending
Links
- 244000276331 Citrus maxima Species 0.000 title claims abstract description 60
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 43
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000005406 washing Methods 0.000 claims abstract description 9
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000283690 Bos taurus Species 0.000 claims description 25
- 239000000463 material Substances 0.000 claims description 18
- 244000241838 Lycium barbarum Species 0.000 claims description 14
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 14
- 235000013312 flour Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 239000000126 substance Substances 0.000 claims description 6
- 230000000694 effects Effects 0.000 abstract description 7
- 210000003734 kidney Anatomy 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 238000010025 steaming Methods 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000001390 capsicum minimum Substances 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000009987 spinning Methods 0.000 abstract 1
- 239000012257 stirred material Substances 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 241000234314 Zingiber Species 0.000 description 10
- 238000005516 engineering process Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010006451 bronchitis Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000013116 chronic cough Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000010339 dilation Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses shaddock peel food and a preparation method thereof. The preparation method comprises: putting immersed shaddock peel into a washing machine and spinning to dry; and adding dry capsicum, garlic, raw ginger, glutinous rice, brown sugar, fructus lycii and salt, putting the stirred materials into a pot, steaming for 25 min, and drying in the sun for 8 h, so as to finish preparation of the shaddock peel food. The shaddock peel has the following advantages that 1, the shaddock peel food is directly edible and extremely excellent in mouthfeel; and (2) added fructus lycii and brown sugar has the effects of tonifying liver, nourishing kidney and moistening lung, so that the shaddock peel food gives play to health-preserving health-care effects.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of shaddock rind food and preparation method thereof.
Background technology
Shaddock nutritive value is very high, contains the very element of the needed by human such as rich in protein, organic acid, vitamin and calcium, phosphorus, magnesium, sodium.And people are after having eaten shaddock, often pomelo peel is thrown away, cause waste.The medical value of pomelo peel is also higher, and edible pomelo peel is to long-pending dyspepsia, chronic cough are not healed, rubella, bronchitis all have treatment effect.But pomelo peel taste is more puckery, mouthfeel is not good.
Summary of the invention
Technical problem to be solved by this invention is, for the deficiencies in the prior art, provides a kind of shaddock rind food and preparation method thereof, with reach make pomelo peel mouthfeel good, there is health effect object simultaneously.
For solving the problems of the technologies described above, technical scheme of the present invention is: a kind of shaddock rind food, is characterized in that: contain following material and weight portion:
A preparation method for shaddock rind food, described method comprises the following steps:
A) pomelo peel is rinsed to rear section with clear water, be then immersed in 80 ° of-90 ° of water, soak time is 48 hours-72 hours;
B) the shaddock skin graft soaking being put into washing machine dries;
C) add chilli, garlic, ginger, glutinous rice flour, brown sugar, matrimony vine, salt, to each substance weight part be: pomelo peel 110-120; Chilli 5-12; Garlic 3-8; Ginger 1-2; Glutinous rice flour 10-15; Brown sugar 6-10; Matrimony vine 1-4; Salt 0.1-0.3, stirs each material;
D) each material after stirring is put into pot and steam 20-30 minute, put and shine in the sun 7-10 hour.
The present invention compared with prior art, has the following advantages: 1, shaddock rind food is directly edible, excellent taste; 2, there is nourishing the liver adding of matrimony vine, brown sugar, nourshing kidney, the effect of moistening lung, plays the effect of health care; 3, the shaddock skin graft soaking is put into washing machine and is dried, and has guaranteed that humidity is moderate, is conducive to mouthfeel.
The specific embodiment
Below in conjunction with embodiment, the present invention is elaborated;
Embodiment mono-:
A shaddock rind food, contains following material and weight portion:
A preparation method for shaddock rind food, described method comprises the following steps:
A) pomelo peel is rinsed to rear section with clear water, be then immersed in 80 ° of water, soak time is 48 hours hours;
B) the shaddock skin graft soaking being put into washing machine dries;
C) add chilli, garlic, ginger, glutinous rice flour, brown sugar, matrimony vine, salt, to each substance weight part be: pomelo peel 110; Chilli 5; Garlic 3; Ginger 1; Glutinous rice flour 10; Brown sugar 6; Matrimony vine 1; Salt 0.1, stirs each material;
D) each material after stirring is put into pot and steam 20 minutes, put and shine in the sun 7 hours, complete the making of shaddock rind food, this shaddock rind food is direct-edible, excellent taste.
Embodiment bis-
A shaddock rind food, is characterized in that: contain following material and weight portion:
A preparation method for shaddock rind food, described method comprises the following steps:
A) pomelo peel is rinsed to rear section with clear water, be then immersed in 90 ° of water, soak time is 72 hours;
B) the shaddock skin graft soaking being put into washing machine dries;
C) add chilli, garlic, ginger, glutinous rice flour, brown sugar, matrimony vine, salt, to each substance weight part be: pomelo peel 120; Chilli 12; Garlic 8; Ginger 2; Glutinous rice flour 15; Brown sugar 10; Matrimony vine 4; Salt 0.3, stirs each material;
D) each material after stirring is put into pot and steam 30 minutes, put and shine in the sun 10 hours, complete the making of shaddock rind food, this shaddock rind food is direct-edible, excellent taste.
Embodiment tri-
A shaddock rind food, is characterized in that: contain following material and weight portion:
A preparation method for shaddock rind food, described method comprises the following steps:
A) pomelo peel is rinsed to rear section with clear water, be then immersed in 85 ° of water, soak time is 60 hours;
B) the shaddock skin graft soaking being put into washing machine dries;
C) add chilli, garlic, ginger, glutinous rice flour, brown sugar, matrimony vine, salt, to each substance weight part be: pomelo peel 115; Chilli 8; Garlic 5; Ginger 1.5; Glutinous rice flour 12; Brown sugar 8; Matrimony vine 3; Salt 0.2, stirs each material;
D) each material after stirring is put into pot and steam 25 minutes, put and shine in the sun 8 hours, complete the making of shaddock rind food, this shaddock rind food is direct-edible, excellent taste.
Embodiment tetra-
A shaddock rind food, is characterized in that: contain following material and weight portion:
A preparation method for shaddock rind food, described method comprises the following steps:
A) pomelo peel is rinsed to rear section with clear water, be then immersed in 88 ° of water, soak time is 55 hours;
B) the shaddock skin graft soaking being put into washing machine dries;
C) add chilli, garlic, ginger, glutinous rice flour, brown sugar, matrimony vine, salt, to each substance weight part be: pomelo peel 105; Chilli 11; Garlic 7; Ginger 1.2; Glutinous rice flour 13; Brown sugar 9; Matrimony vine 2; Salt 0.3, stirs each material;
D) each material after stirring is put into pot and steam 22 minutes, put and shine in the sun 7.5 hours, complete the making of shaddock rind food, this shaddock rind food is direct-edible, excellent taste.
In each embodiment, in step b shaddock skin graft be difficult for too dry, too dry while steaming with pot in subsequent technique dilation inadequate, cause finished product shaddock rind food really up to the mark and be difficult to chew rotten, affect mouthfeel, impact digests.Therefore adopt washing machine to dry, guarantee that shaddock skin graft humidity is moderate, be conducive to mouthfeel.Adding of matrimony vine, brown sugar has nourishing the liver, nourshing kidney, and the effect of moistening lung, plays the effect of health care.
Above the present invention is exemplarily described; obviously specific implementation of the present invention is not subject to the restrictions described above; as long as the various improvement that adopted method of the present invention design and technical scheme to carry out, or directly apply to other occasion without improvement, all within protection scope of the present invention.
Claims (2)
1. a shaddock rind food, is characterized in that: contain following material and weight portion:
2. a preparation method for shaddock rind food according to claim 1, is characterized in that: described method comprises the following steps:
A) pomelo peel is rinsed to rear section with clear water, be then immersed in 80 ° of-90 ° of water, soak time is 48 hours-72 hours;
B) the shaddock skin graft soaking being put into washing machine dries;
C) add chilli, garlic, ginger, glutinous rice flour, brown sugar, matrimony vine, salt, to each substance weight part be: pomelo peel 110-120; Chilli 5-12; Garlic 3-8; Ginger 1-2; Glutinous rice flour 10-15; Brown sugar 6-10; Matrimony vine 1-4; Salt 0.1-0.3, stirs each material;
D) each material after stirring is put into pot and steam 20-30 minute, put and shine in the sun 7-10 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410310336.8A CN104187451A (en) | 2014-06-30 | 2014-06-30 | Shaddock peel food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410310336.8A CN104187451A (en) | 2014-06-30 | 2014-06-30 | Shaddock peel food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187451A true CN104187451A (en) | 2014-12-10 |
Family
ID=52072967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410310336.8A Pending CN104187451A (en) | 2014-06-30 | 2014-06-30 | Shaddock peel food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187451A (en) |
Cited By (3)
| 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 |
| CN109619258A (en) * | 2019-02-22 | 2019-04-16 | 黄乾洪 | A kind of formula and its manufacture craft of pomelo peel preserved fruit |
| CN111887421A (en) * | 2020-08-12 | 2020-11-06 | 吉安职业技术学院 | Shaddock peel sauce leisure food and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478628A (en) * | 2013-09-04 | 2014-01-01 | 戴志刚 | Shaddock peel processed food |
-
2014
- 2014-06-30 CN CN201410310336.8A patent/CN104187451A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478628A (en) * | 2013-09-04 | 2014-01-01 | 戴志刚 | Shaddock peel processed food |
Non-Patent Citations (1)
| Title |
|---|
| 邓桂兰等: "柚子皮的综合利用研究", 《食品工业》 * |
Cited By (3)
| 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 |
| CN109619258A (en) * | 2019-02-22 | 2019-04-16 | 黄乾洪 | A kind of formula and its manufacture craft of pomelo peel preserved fruit |
| CN111887421A (en) * | 2020-08-12 | 2020-11-06 | 吉安职业技术学院 | Shaddock peel sauce leisure food and preparation method thereof |
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| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20141210 |