CN105725141A - Compound orange peel sauce and preparation method thereof - Google Patents
Compound orange peel sauce and preparation method thereof Download PDFInfo
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- CN105725141A CN105725141A CN201610116180.9A CN201610116180A CN105725141A CN 105725141 A CN105725141 A CN 105725141A CN 201610116180 A CN201610116180 A CN 201610116180A CN 105725141 A CN105725141 A CN 105725141A
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- pericarpium citri
- citri tangerinae
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- 150000001875 compounds Chemical class 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims description 21
- 235000015067 sauces Nutrition 0.000 title abstract 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 48
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 15
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 15
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 34
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 34
- 238000010438 heat treatment Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 241001672694 Citrus reticulata Species 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 235000019658 bitter taste Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 229910001220 stainless steel Inorganic materials 0.000 claims description 6
- 239000010935 stainless steel Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
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- 230000003247 decreasing effect Effects 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000012907 honey Nutrition 0.000 abstract 1
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- 241000207199 Citrus Species 0.000 description 4
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- 235000013399 edible fruits Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000003064 anti-oxidating effect Effects 0.000 description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 239000001814 pectin Substances 0.000 description 2
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- 229920001277 pectin Polymers 0.000 description 2
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- 239000000126 substance Substances 0.000 description 2
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 1
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 1
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- 101100383903 Mus musculus Cisd3 gene Proteins 0.000 description 1
- 101100519086 Mus musculus Pcgf2 gene Proteins 0.000 description 1
- KDYFGRWQOYBRFD-UHFFFAOYSA-N Succinic acid Natural products OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- KDYFGRWQOYBRFD-NUQCWPJISA-N butanedioic acid Chemical compound O[14C](=O)CC[14C](O)=O KDYFGRWQOYBRFD-NUQCWPJISA-N 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940025878 hesperidin Drugs 0.000 description 1
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 1
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical group [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000017807 phytochemicals Nutrition 0.000 description 1
- 229930000223 plant secondary metabolite Natural products 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
Abstract
The invention provides a compound orange peel sauce. The compound orange peel sauce is prepared from the following raw materials in parts by weight: 48-56 parts of orange peels, 18-23 parts of liquorice, 5-8 parts of gingers, 10-18 parts of honey, 3-8 parts of citric acid and 2-4 parts of sodium benzoate. The prepared orange peel sauce is orange, uniform in color, unique in flavor, fine and smooth in taste and comprehensive in nutrition, has the effects of harmonizing the kidney, regulating the vital energy, stimulating the appetite, preventing phlegm from forming and stopping coughing, opening up a new way for the comprehensive utilization of orange cans, improving the economic value of the orange peels and decreasing the waste of the orange peels, and has favorable social meaning.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of compound Pericarpium Citri tangerinae beans and preparation method thereof.
Background technology
Along with developing rapidly of the catering trade, improving constantly of people's living standard, the production of flavoring agent and develop flourishing as never before, people are also more and more higher to the requirement of flavoring agent, do not require nothing more than excellent in color, but also require flavoring agent can more nutrition, health, the features such as convenience, therefore single flavoring agent can not fully meet the needs of people.
Citrus are that a kind of people like one of fruit of eating, containing nutrients such as hesperidin, citric acid, malic acid, succinic acid, fructose, pectin and a large amount of vitamin in Fructus Citri tangerinae skin.Containing a large amount of pectin in the peel of citrus fruit, aromatic oil therein has appetizing effect, and containing a large amount of dietary fibers in Fructus Citri tangerinae lobe skin, Vascular aurantii has the effect of relieving cough and resolving phlegm.The scientist of Australia claims, and in the middle of all of fruit, antioxidant contained in citrus is the highest, the wherein phytochemicals of more than 170 kinds, including more than 60 kinds of Flavonoid substances, also has 17 Carotenoids.Flavonoid substances has anti-inflammatory, antitumor, strengthening blood vessel and the effect of anticoagulant, and carotenoid then has very strong anti-oxidation efficacy.These comprehensive physiologically active ingredients make citrus fruit that the generation of kinds cancer is inhibited.There is the elasticity of increase blood capillary, reduction blood cholesterol, have the effect preventing and treating hypertension, arteriosclerosis.Fructus Citri tangerinae skin, containing vitamin C, has antioxidation and the nucleus formation blocking carcinogen dimethylnitrosamine, therefore can cancer preventing and treating.Existing Citrus procession industry mainly makes preserved fruit canned food, can produce substantial amounts of peel of Citrus reticulata Blanco in the course of processing, and except medicinal on a small quantity, most peel of Citrus reticulata Blanco is all thrown away, and not only causes waste, and contaminated environment.
Summary of the invention
It is an object of the invention to provide a kind of compound Pericarpium Citri tangerinae beans and preparation method thereof, make full use of resource, turn waste into wealth, increase the surcharge of Citrus procession industry.
In order to achieve the above object, the present invention adopts the technical scheme that:
A kind of compound Pericarpium Citri tangerinae beans, is formed by the preparation of raw material of following weight portion: Pericarpium Citri tangerinae 48～56 parts, 18～23 parts of Radix Glycyrrhizae, 5～8 parts of Rhizoma Zingiberis Recens, Mel 10～18 parts, citric acid 3～8 parts, sodium benzoate 2～4 parts.
Preferably, described compound Pericarpium Citri tangerinae beans, the preparation of raw material of following weight portion form: Pericarpium Citri tangerinae 52 parts, 20 parts of Radix Glycyrrhizae, 6 parts of Rhizoma Zingiberis Recens, Mel 14 parts, citric acid 5 parts, sodium benzoate 3 parts.
The preparation method of a kind of compound Pericarpium Citri tangerinae beans, comprises the following steps:
(1) select peel of Citrus reticulata Blanco fresh, that nothing is rotten, clean up, be cut into the filament of wide 1～3mm, standby；
(2) Pericarpium Citri Reticulatae silk is put in stainless-steel pan, add the saline heated and boiled that concentration is 2%～4%, boil 30～60min, pull the rinsing that is soaked in water out, until there is no bitterness；
(3) the peel of Citrus reticulata Blanco beater slurrying that will handle well；
(4) weighing the Radix Glycyrrhizae of above-mentioned weight portion, Rhizoma Zingiberis Recens, clean, pulverize, boiling secondary, each 1h, add water 8～12 times amount for the first time, and add water 6～10 times amount for the second time, merges decoction liquor；
(5) decoction liquor in step (4) being joined in Pericarpium Citri tangerinae slurry, heat while stirring, heating is to 78～85 DEG C, after constant temperature 20～30min, adds the Mel of above-mentioned weight portion, citric acid, sodium benzoate, continues heating to juice and is condensed into beans shape；
(6) take the dish out of the pot while hot bottling by Pericarpium Citri tangerinae beans, heating to 120～125 DEG C, constant temperature 20～30min, pasteurization and get final product.
Further, described step (2) mesohalobic concentration is 2%～4%.
Further, heated and boiled 30～60min in described step (2).
Further, described step (5) heats to 78～85 DEG C.
Compared with prior art, beneficial effects of the present invention:
The Pericarpium Citri tangerinae beans that the present invention prepares, beans body is Chinese red, uniform color, unique flavor, delicate mouthfeel, comprehensive nutrition, and kidney is regulated the flow of vital energy, appetite-stimulating indigestion-relieving, changes and coughs only expectorant；Comprehensive utilization for Fructus Citri tangerinae canned food opens a Tiao Xin road, improves the economic worth of orange peel, decreases a large amount of wastes of orange peel, has good social meaning.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1
A kind of compound Pericarpium Citri tangerinae beans, is formed by the preparation of raw material of following weight portion: Pericarpium Citri tangerinae 48 parts, 20 parts of Radix Glycyrrhizae, 5 parts of Rhizoma Zingiberis Recens, Mel 18 parts, citric acid 5 parts, sodium benzoate 2 parts.
The preparation method of a kind of compound Pericarpium Citri tangerinae beans, comprises the steps:
(1) select peel of Citrus reticulata Blanco fresh, that nothing is rotten, clean up, be cut into the filament of wide 1～3mm, standby；
(2) Pericarpium Citri Reticulatae silk is put in stainless-steel pan, add the saline heated and boiled that concentration is 2%, boil 60min, pull the rinsing that is soaked in water out, until there is no bitterness；
(3) the peel of Citrus reticulata Blanco beater slurrying that will handle well；
(4) weighing the Radix Glycyrrhizae of above-mentioned weight portion, Rhizoma Zingiberis Recens, clean, pulverize, boiling secondary, each 1h, add water 8 times amount for the first time, and add water 10 times amount for the second time, merges decoction liquor；
(5) decoction liquor in step (4) being joined in Pericarpium Citri tangerinae slurry, heat while stirring, heating is to 78 DEG C, after constant temperature 30min, adds the Mel of above-mentioned weight portion, citric acid, sodium benzoate, continues heating to juice and is condensed into beans shape；
(6) take the dish out of the pot while hot bottling by Pericarpium Citri tangerinae beans, heating to 120 DEG C, constant temperature 30min, pasteurization and get final product.
Embodiment 2
A kind of compound Pericarpium Citri tangerinae beans, is formed by the preparation of raw material of following weight portion: Pericarpium Citri tangerinae 54 parts, 18 parts of Radix Glycyrrhizae, 6 parts of Rhizoma Zingiberis Recens, Mel 11 parts, citric acid 8 parts, sodium benzoate 3 parts.
The preparation method of a kind of compound Pericarpium Citri tangerinae beans, comprises the steps:
(1) select peel of Citrus reticulata Blanco fresh, that nothing is rotten, clean up, be cut into the filament of wide 1～3mm, standby；
(2) Pericarpium Citri Reticulatae silk is put in stainless-steel pan, add the saline heated and boiled that concentration is 3%, boil 50min, pull the rinsing that is soaked in water out, until there is no bitterness；
(3) the peel of Citrus reticulata Blanco beater slurrying that will handle well；
(4) weighing the Radix Glycyrrhizae of above-mentioned weight portion, Rhizoma Zingiberis Recens, clean, pulverize, boiling secondary, each 1h, add water 10 times amount for the first time, and add water 8 times amount for the second time, merges decoction liquor；
(5) decoction liquor in step (4) being joined in Pericarpium Citri tangerinae slurry, heat while stirring, heating is to 80 DEG C, after constant temperature 26min, adds the Mel of above-mentioned weight portion, citric acid, sodium benzoate, continues heating to juice and is condensed into beans shape；
(6) take the dish out of the pot while hot bottling by Pericarpium Citri tangerinae beans, heating to 123 DEG C, constant temperature 25min, pasteurization and get final product.
Embodiment 3
A kind of compound Pericarpium Citri tangerinae beans, is formed by the preparation of raw material of following weight portion: Pericarpium Citri tangerinae 48 parts, 23 parts of Radix Glycyrrhizae, 8 parts of Rhizoma Zingiberis Recens, Mel 13 parts, citric acid 4 parts, sodium benzoate 4 parts.
The preparation method of a kind of compound Pericarpium Citri tangerinae beans, comprises the steps:
(1) select peel of Citrus reticulata Blanco fresh, that nothing is rotten, clean up, be cut into the filament of wide 1～3mm, standby；
(2) Pericarpium Citri Reticulatae silk is put in stainless-steel pan, add the saline heated and boiled that concentration is 4%, boil 30min, pull the rinsing that is soaked in water out, until there is no bitterness；
(3) the peel of Citrus reticulata Blanco beater slurrying that will handle well；
(4) weighing the Radix Glycyrrhizae of above-mentioned weight portion, Rhizoma Zingiberis Recens, clean, pulverize, boiling secondary, each 1h, add water 12 times amount for the first time, and add water 6 times amount for the second time, merges decoction liquor；
(5) decoction liquor in step (4) being joined in Pericarpium Citri tangerinae slurry, heat while stirring, heating is to 85 DEG C, after constant temperature 20min, adds the Mel of above-mentioned weight portion, citric acid, sodium benzoate, continues heating to juice and is condensed into beans shape；
(6) take the dish out of the pot while hot bottling by Pericarpium Citri tangerinae beans, heating to 125 DEG C, constant temperature 20min, pasteurization and get final product.
Embodiment 4
A kind of compound Pericarpium Citri tangerinae beans, is formed by the preparation of raw material of following weight portion: Pericarpium Citri tangerinae 56 parts, 22 parts of Radix Glycyrrhizae, 7 parts of Rhizoma Zingiberis Recens, Mel 10 parts, citric acid 3 parts, sodium benzoate 2 parts.
The preparation method of a kind of compound Pericarpium Citri tangerinae beans, comprises the steps:
(1) select peel of Citrus reticulata Blanco fresh, that nothing is rotten, clean up, be cut into the filament of wide 1～3mm, standby；
(2) Pericarpium Citri Reticulatae silk is put in stainless-steel pan, add the saline heated and boiled that concentration is 3%, boil 40min, pull the rinsing that is soaked in water out, until there is no bitterness；
(3) the peel of Citrus reticulata Blanco beater slurrying that will handle well；
(4) weighing the Radix Glycyrrhizae of above-mentioned weight portion, Rhizoma Zingiberis Recens, clean, pulverize, boiling secondary, each 1h, add water 9 times amount for the first time, and add water 8 times amount for the second time, merges decoction liquor；
(5) decoction liquor in step (4) being joined in Pericarpium Citri tangerinae slurry, heat while stirring, heating is to 82 DEG C, after constant temperature 27min, adds the Mel of above-mentioned weight portion, citric acid, sodium benzoate, continues heating to juice and is condensed into beans shape；
(6) take the dish out of the pot while hot bottling by Pericarpium Citri tangerinae beans, heating to 124 DEG C, constant temperature 22min, pasteurization and get final product.
The above, it it is only present pre-ferred embodiments, not the technical scope of the present invention is imposed any restrictions, therefore every any trickle amendment, equivalent variations and modification above example made according to the technical spirit of the present invention, all still fall within the scope of technical solution of the present invention.
Claims (6)
1. a compound Pericarpium Citri tangerinae beans, it is characterised in that formed by the preparation of raw material of following weight portion: Pericarpium Citri tangerinae 48～56 parts, 18～23 parts of Radix Glycyrrhizae, 5～8 parts of Rhizoma Zingiberis Recens, Mel 10～18 parts, citric acid 3～8 parts, sodium benzoate 2～4 parts.
2. compound Pericarpium Citri tangerinae beans according to claim 1, it is characterised in that formed by the preparation of raw material of following weight portion: Pericarpium Citri tangerinae 52 parts, 20 parts of Radix Glycyrrhizae, 6 parts of Rhizoma Zingiberis Recens, Mel 14 parts, citric acid 5 parts, sodium benzoate 3 parts.
3. the preparation method of compound Pericarpium Citri tangerinae beans according to claim 1 and 2, it is characterised in that comprise the following steps:
(1) select peel of Citrus reticulata Blanco fresh, that nothing is rotten, clean up, be cut into the filament of wide 1～3mm, standby；
(2) Pericarpium Citri Reticulatae silk is put in stainless-steel pan, add finite concentration saline heated and boiled a period of time, pull the rinsing that is soaked in water out, until there is no bitterness；
(3) the peel of Citrus reticulata Blanco beater slurrying that will handle well；
(4) weighing the Radix Glycyrrhizae of above-mentioned weight portion, Rhizoma Zingiberis Recens, clean, pulverize, boiling secondary, each 1h, add water 8～12 times amount for the first time, and add water 6～10 times amount for the second time, merges decoction liquor；
(5) decoction liquor in step (4) is joined in Pericarpium Citri tangerinae slurry, heat while stirring, after constant temperature 20～30min, add the Mel of above-mentioned weight portion, citric acid, sodium benzoate, continue heating to juice and be condensed into beans shape；
(6) take the dish out of the pot while hot bottling by Pericarpium Citri tangerinae beans, heating to 120～125 DEG C, constant temperature 20～30min, pasteurization and get final product.
4. the preparation method of compound Pericarpium Citri tangerinae beans according to claim 3, it is characterised in that described step (2) mesohalobic concentration is 2%～4%.
5. the preparation method of compound Pericarpium Citri tangerinae beans according to claim 3, it is characterised in that heated and boiled 30～60min in described step (2).
6. the preparation method of compound Pericarpium Citri tangerinae beans according to claim 3, it is characterised in that in described step (5), heating is to 78～85 DEG C.
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