CN106174178A - A kind of pomelo peel canned food and preparation method thereof - Google Patents
A kind of pomelo peel canned food and preparation method thereof Download PDFInfo
- Publication number
- CN106174178A CN106174178A CN201610540535.7A CN201610540535A CN106174178A CN 106174178 A CN106174178 A CN 106174178A CN 201610540535 A CN201610540535 A CN 201610540535A CN 106174178 A CN106174178 A CN 106174178A
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- Prior art keywords
- pomelo peel
- parts
- canned food
- stir
- baking
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Links
- 240000000560 Citrus x paradisi Species 0.000 title claims abstract description 69
- 235000013324 preserved food Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 235000019606 astringent taste Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 206010053615 Thermal burn Diseases 0.000 claims description 6
- 210000002615 epidermis Anatomy 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000000346 sugar Nutrition 0.000 claims description 6
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- -1 after having soaked Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 244000276331 Citrus maxima Species 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 5
- 230000008901 benefit Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 101100129915 Escherichia coli (strain K12) melB gene Proteins 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 238000002560 therapeutic procedure Methods 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention provides a kind of pomelo peel canned food, containing following raw material, prepares by following portions by weight: pomelo peel 100～150 parts, crystal sugar 20～40 parts, Mel 3～6 parts, Fructus Citri Limoniae juice 30～50 parts, water 30～50 parts.The present invention also provides for its preparation method.The sour-sweet appetizing of pomelo peel canned food of the present invention, instant, the shelf-life is up to 1 year, has and reduce phlegm, cough-relieving, regulates the flow of vital energy, effect of pain relieving, and widened the value of pomelo peel and add the commercial value of pomelo peel.
Description
Technical field
The invention belongs to tinned food processing technique field, be specifically related to a kind of pomelo peel canned food and preparation method thereof.
Background technology
Fructus Citri grandis has another name called " pomelo ", and crust is the thickest, mostly plucks in 10～November.It is good to eat that its fruit eats sweet acid raw, the popular feeling of oozing
Spleen, makes us being profuse in praise；Its peel, Flos Citri grandis all can be used as medicine, and have the title of " natural fruit canned food ".Wherein pomelo peel is sought rich in calcium
Support, there is the effects such as edible, dispelling odor, mosquito proof.
Seldom having the deep processed product of pomelo peel, the not mature taste that pomelo peel has is difficult to be connect by consumer
It is subject to.The problem to be solved in the present invention is to prepare a kind of sweet and sour taste, commercially viable, the pomelo peel canned food of large-scale production, its food
With convenient, long shelf-life, food therapy effect is notable.The present invention has reasonable society for the pomelo peel that comprehensive utilization value is relatively low
Benefit and economic benefit.
Summary of the invention
The main object of the present invention is to prepare a kind of pomelo peel canned food.
It is a further object to provide the preparation method of above-mentioned pomelo peel canned food.
In order to realize above-mentioned technical purpose, the technical solution used in the present invention is:
A kind of pomelo peel canned food, containing following raw material, is prepared by following portions by weight: pomelo peel 100～150 parts, crystal sugar 20～
40 parts, Mel 3～6 parts, Fructus Citri Limoniae juice 30～50 parts, water 30～50 parts.
The present invention also provides for the preparation method of above-mentioned pomelo peel canned food, and step is as follows:
First step pomelo peel removes astringent taste: the epidermis of bluish yellow of being pruned by formula ratio pomelo peel, is cut into the bulk of 2～3cm, puts in the hot water
Scald 9～12 minutes, then pull out, soak 24～48 hours, within every 5～6 hours, extract and change water, after having soaked, extract moisture；
Second step stir-fries: formula ratio crystal sugar and water is put in pot and heats, and crystal sugar adds Mel after dissolving, and is subsequently adding step one
The block pomelo peel removed astringent taste stir-fries 20～30 minutes temperature 60～80 DEG C, until sugar liquid is all blotted by pomelo peel；
3rd step baking: pomelo peel step 2 stir-fried shakeouts and is placed on baking tray, puts into baking box, controls temperature at 130 DEG C of degree
Baking 5～8 minutes；
4th step canned food: put into by the block pomelo peel of step 3 baking and stir in Fructus Citri Limoniae juice, then through sterilization
Vial in quantitative vacuum-packing；
5th step sterilization: product-filled by step 4 carries out high temperature high pressure sterilizing.
As preferably, in step 4, the weight ratio of block pomelo peel and Fructus Citri Limoniae juice is 15:10.
The method have the advantages that
The sour-sweet appetizing of pomelo peel canned food of the present invention, instant, the shelf-life is up to 1 year, has and reduce phlegm, cough-relieving, regulates the flow of vital energy, only
Effect of pain, and widened the value of pomelo peel and added the commercial value of pomelo peel.
Detailed description of the invention
Below example facilitates a better understanding of the present invention, but does not limit the present invention.Experiment in following embodiment
Method, if no special instructions, is conventional method.Test material used in following embodiment, if no special instructions, is city
Sell.
A kind of pomelo peel canned food, containing following raw material, is prepared by following portions by weight:
Pomelo peel 100～150 parts, crystal sugar 20～40 parts, Mel 3～6 parts, Fructus Citri Limoniae juice 30～50 parts, water 30～50 parts.
The preparation method of pomelo peel canned food is:
First step pomelo peel removes astringent taste: the epidermis of bluish yellow of being pruned by formula ratio pomelo peel, is cut into the bulk of 2～3cm, is placed on 100 DEG C
Hot water in scald 9～12 minutes, then pull out, soak 24～48 hours, within every 5～6 hours, extract and change water, after having soaked, crowded
Solid carbon dioxide is standby after dividing, thus the not mature taste of pomelo peel is removed；
Second step stir-fries: formula ratio crystal sugar and water is put in pot and heats, and crystal sugar adds Mel after dissolving, and is subsequently adding step one
The block pomelo peel removed astringent taste stir-fries 20～30 minutes temperature 60～80 DEG C, until sugar liquid is all blotted by pomelo peel；
3rd step baking: pomelo peel step 2 stir-fried shakeouts and is placed on baking tray, puts into baking box control temperature roasting at 130 DEG C of degree
Make 5～8 minutes；
4th step canned food: the block pomelo peel of step 3 baking is put in Fructus Citri Limoniae juice and stir, so by weight 15:10
After in the vial through sterilization quantitative vacuum-packing；
5th step sterilization: product-filled by step 4 carries out high temperature high pressure sterilizing.
Embodiment 1
Pomelo peel canned food, uses following raw material, prepares by following weight ratio:
Pomelo peel 150 kilograms, 40 kilograms of crystal sugar, Mel 6 kilograms, Fructus Citri Limoniae juice 50 kilograms, 50 kilograms of water.
Concrete preparation method is:
First step pomelo peel removes astringent taste: the epidermis of bluish yellow of being pruned by formula ratio pomelo peel, is cut into the bulk of 2～3cm, is placed on 100 DEG C
Hot water in scald 10 minutes, then pull out, soak 48 hours, within every 5～6 hours, extract and change water, after having soaked, after extracting moisture
Standby, the not mature taste of pomelo peel is removed；
Second step stir-fries: formula ratio crystal sugar and water is put in pot and heats, and crystal sugar adds Mel after dissolving, and is subsequently adding step one
The block pomelo peel removed astringent taste stir-fries 30 minutes temperature 60～80 DEG C, until sugar liquid is all blotted by pomelo peel；
3rd step baking: pomelo peel step 2 stir-fried shakeouts and is placed on baking tray, puts into baking box control temperature roasting at 130 DEG C of degree
Make 8 minutes；
4th step canned food: the block pomelo peel of step 3 baking is put in Fructus Citri Limoniae juice and stir, so by weight 15:10
After in the vial through sterilization quantitative vacuum-packing；
5th step sterilization: product-filled by step 4 carries out high temperature high pressure sterilizing.
Embodiment 2
Pomelo peel canned food, uses following raw material, prepares by following weight ratio:
Pomelo peel double centner, 20 kilograms of crystal sugar, Mel 3 kilograms, Fructus Citri Limoniae juice 30 kilograms, 30 kilograms of water.
Concrete preparation method is:
First step pomelo peel removes astringent taste: the epidermis of bluish yellow of being pruned by formula ratio pomelo peel, is cut into the bulk of 2～3cm, is placed on 100 DEG C
Hot water in scald 10 minutes, then pull out, soak 36 hours, within every 5～6 hours, extract and change water, after having soaked, after extracting moisture
Standby, the not mature taste of pomelo peel is removed；
Second step stir-fries: formula ratio crystal sugar and water is put in pot and heats, and crystal sugar adds Mel after dissolving, and is subsequently adding step one
The block pomelo peel removed astringent taste stir-fries 25 minutes temperature 60～80 DEG C, until sugar liquid is all blotted by pomelo peel；
3rd step baking: pomelo peel step 2 stir-fried shakeouts and is placed on baking tray, puts into baking box control temperature roasting at 130 DEG C of degree
Make 6 minutes；
4th step canned food: the block pomelo peel of step 3 baking is put in Fructus Citri Limoniae juice and stir, so by weight 15:10
After in the vial through sterilization quantitative vacuum-packing.
5th step sterilization: product-filled by step 4 carries out high temperature high pressure sterilizing.
Embodiment 3
Pomelo peel canned food, uses following raw material, prepares by following weight ratio:
Pomelo peel 120 kilograms, 30 kilograms of crystal sugar, Mel 4 kilograms, Fructus Citri Limoniae juice 40 kilograms, 40 kilograms of water.
Concrete preparation method is:
First step pomelo peel removes astringent taste: the epidermis of bluish yellow of being pruned by formula ratio pomelo peel, is cut into the bulk of 2～3cm, is placed on 100 DEG C
Hot water in scald 10 minutes, then pull out, soak 24 hours, within every 5～6 hours, extract and change water, after having soaked, after extracting moisture
Standby, the not mature taste of pomelo peel is removed；
Second step stir-fries: formula ratio crystal sugar and water is put in pot and heats, and crystal sugar adds Mel after dissolving, and is subsequently adding step one
The block pomelo peel removed astringent taste stir-fries 20 minutes temperature 60～80 DEG C, until sugar liquid is all blotted by pomelo peel；
3rd step baking: pomelo peel step 2 stir-fried shakeouts and is placed on baking tray, puts into baking box control temperature roasting at 130 DEG C of degree
Make 5 minutes；
4th step canned food: the block pomelo peel of step 3 baking is put in Fructus Citri Limoniae juice and stir, so by weight 15:10
After in the vial through sterilization quantitative vacuum-packing；
5th step sterilization: product-filled by step 4 carries out high temperature high pressure sterilizing.
Finally it is noted that the foregoing is only the preferred embodiments of the present invention, it is not limited to the present invention,
Although being described in detail the present invention with reference to previous embodiment, for a person skilled in the art, it still may be used
So that the technical scheme described in foregoing embodiments to be modified, or wherein portion of techniques feature is carried out equivalent.
All within the spirit and principles in the present invention, any modification, equivalent substitution and improvement etc. made, should be included in the present invention's
Within protection domain.
Claims (3)
1. a pomelo peel canned food, it is characterised in that: containing following raw material, prepare by following portions by weight: pomelo peel 100～
150 parts, crystal sugar 20～40 parts, Mel 3～6 parts, Fructus Citri Limoniae juice 30～50 parts, water 30～50 parts.
2. the preparation method of the pomelo peel canned food described in claim 1, it is characterised in that: step is as follows:
First step pomelo peel removes astringent taste: the epidermis of bluish yellow of being pruned by formula ratio pomelo peel, is cut into the bulk of 2～3cm, puts in the hot water
Scald 9～12 minutes, then pull out, soak 24～48 hours, within every 5～6 hours, extract and change water, after having soaked, extract moisture；
Second step stir-fries: formula ratio crystal sugar and water is put in pot and heats, and crystal sugar adds Mel after dissolving, and is subsequently adding step one
The block pomelo peel removed astringent taste stir-fries 20～30 minutes temperature 60～80 DEG C, until sugar liquid is all blotted by pomelo peel；
3rd step baking: pomelo peel step 2 stir-fried shakeouts and is placed on baking tray, puts into baking box, controls temperature at 130 DEG C of degree
Baking 5～8 minutes；
4th step canned food: put into by the block pomelo peel of step 3 baking and stir in Fructus Citri Limoniae juice, then through sterilization
Vial in quantitative vacuum-packing；
5th step sterilization: product-filled by step 4 carries out high temperature high pressure sterilizing.
Method the most according to claim 2, it is characterised in that: in step 4, block pomelo peel and the weight ratio of Fructus Citri Limoniae juice
For 15:10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540535.7A CN106174178A (en) | 2016-07-11 | 2016-07-11 | A kind of pomelo peel canned food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610540535.7A CN106174178A (en) | 2016-07-11 | 2016-07-11 | A kind of pomelo peel canned food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106174178A true CN106174178A (en) | 2016-12-07 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610540535.7A Pending CN106174178A (en) | 2016-07-11 | 2016-07-11 | A kind of pomelo peel canned food and preparation method thereof |
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| Country | Link |
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| CN (1) | CN106174178A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897483A (en) * | 2017-11-28 | 2018-04-13 | 薛晓君 | The production method of pomelo peel preserved fruit |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104206598A (en) * | 2014-09-15 | 2014-12-17 | 苍南县昌盛蔬果食品有限公司 | Honey Siji pomelo tea and preparation method thereof |
| CN104397295A (en) * | 2014-12-10 | 2015-03-11 | 纪永锋 | Preparation method of honey pomelo tea |
| CN104621642A (en) * | 2013-11-12 | 2015-05-20 | 吴秋成 | Honey pomelo concentrated drink |
| CN105724667A (en) * | 2014-12-09 | 2016-07-06 | 蒋海梅 | Preparation method of shaddock tea beverage |
-
2016
- 2016-07-11 CN CN201610540535.7A patent/CN106174178A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621642A (en) * | 2013-11-12 | 2015-05-20 | 吴秋成 | Honey pomelo concentrated drink |
| CN104206598A (en) * | 2014-09-15 | 2014-12-17 | 苍南县昌盛蔬果食品有限公司 | Honey Siji pomelo tea and preparation method thereof |
| CN105724667A (en) * | 2014-12-09 | 2016-07-06 | 蒋海梅 | Preparation method of shaddock tea beverage |
| CN104397295A (en) * | 2014-12-10 | 2015-03-11 | 纪永锋 | Preparation method of honey pomelo tea |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897483A (en) * | 2017-11-28 | 2018-04-13 | 薛晓君 | The production method of pomelo peel preserved fruit |
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| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161207 |
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| RJ01 | Rejection of invention patent application after publication |