CN106562329A - Making method of spicy pickled orange peels - Google Patents
Making method of spicy pickled orange peels Download PDFInfo
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- CN106562329A CN106562329A CN201610995761.4A CN201610995761A CN106562329A CN 106562329 A CN106562329 A CN 106562329A CN 201610995761 A CN201610995761 A CN 201610995761A CN 106562329 A CN106562329 A CN 106562329A
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- orange peel
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- orange peels
- peel
- oil
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- 230000018044 dehydration Effects 0.000 claims abstract description 16
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 16
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- 239000008158 vegetable oil Substances 0.000 claims description 18
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- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims description 6
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- 150000001875 compounds Chemical class 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 5
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- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 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
- 101000740205 Homo sapiens Sal-like protein 1 Proteins 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
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 102100037204 Sal-like protein 1 Human genes 0.000 description 1
- 102100037205 Sal-like protein 2 Human genes 0.000 description 1
- 101710192308 Sal-like protein 2 Proteins 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
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- 230000003110 anti-inflammatory effect Effects 0.000 description 1
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- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
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- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 150000002826 nitrites Chemical class 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
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- 235000009566 rice Nutrition 0.000 description 1
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- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
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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 invention relates to spicy pickled orange peels. Orange peels are effectively recovered and reused, so that the economic benefits are increased, and the quality guarantee period of the orange peels is prolonged; besides, the salt content of finished products is reduced through a low-temperature dehydration technology; and through dehydration treatment, 90% of nitrite is effectively removed. The finished products contain rich saccharide, minerals and vitamins, and the nutrient value and the health care functions of the orange peels are combined, so that the spicy pickled orange peels have the efficacies of clearing heat, removing toxicity, diminishing inflammation, promoting diuresis, softening and expanding blood vessels and the like, contribute to improving the disease resistance of human bodies, and prevent the generation of cardiovascular system diseases. Besides, the technology for debitterizing processed orange peels is omitted, so that the spicy pickled orange peels are low in cost, economic and high-efficient.
Description
Technical field
The invention belongs to food processing field, is related to pickles processing, particularly spicy orange peel cook dish.
Background technology
Pickles are the vegetables with flavouring agents such as Sal after pickled, and saline taste is stronger, can preserve for a long time.Being must not on daily dining table
The garnishes that go with rice that can lack, and the pickles species pickled on the market at present is various, pickles of pickling miscellaneous are also quite partly disappeared
Expense person's likes.
But as pickles add pigment and preservative in curing process, most serious improper can be also produced if pickled
The carcinogenic nitrite of life, serious harm health.Especially for child, have a strong impact on which and grow up healthy and sound and intelligence
Educate.In addition, in order that the pickles holding time is long, needing to add in curing process substantial amounts of Sal dehydration, and taking in diet
To healthy unfavorable, especially for hyperpietic, the sodium in Sal increases can blood pressure to more salt, to health generation
Threaten.
Contain substantial amounts of vitamin C and essential oil in orange peel, abnormal smells from the patient delicate fragrance, with refreshing oneself, ventilate, activating QI to eliminate phlegm, strong
The functions such as stomach dehumidifies, reduces blood pressure, poison expelling and beautifying.But, most people all selects orange peel to work as after Fructus Citri tangerinae sarcocarp is eaten up
Do rubbish to throw away, both polluted environment, be unfavorable for the comprehensive utilization of resource again.
By the retrieval of existing open source literature, it is related to the record of the products such as preserved fruit, preserve, but Fructus Citri grandiss are processed beneficial to pomelo peel
Also there is the de- suffering reason of a technological difficulties, i.e. pomelo peel in sub- skin in processing and utilization, contain limonin in Fructus Citri grandiss peel
Class material so that the converted productss of pomelo peel have bitterness, and bitterness can strengthen after processing, and affect products taste.In document
The record not being processed to orange peel, carries out food processing from orange peel, it is possible to reduce pomelo peel debitterized technique, lowers
Cost, economical and efficient.
The content of the invention
It is an object of the invention in place of overcoming the deficiencies in the prior art, there is provided a kind of healthy less salt, nutritious various
Spicy orange peel cook dish.
The present invention solves above-mentioned technical problem and takes technical scheme below to realize：
Spicy orange peel cook dish, comprises the following steps：
(1) select fresh, without rotten Fructus Citri tangerinae, bright red hot pepper, Rhizoma Zingiberis Recens, Bulbus Allii, clean up, first the sarcocarp of Fructus Citri tangerinae is gone before cleaning
Fall, bright red hot pepper stalk, Bulbus Allii peel off skin；
(2) orange peel is made the fine strip shape of a length of 2cm, wide 0.2～0.3cm, with 0.2%-0.4% enzyme activities are added is
Solution soaking 1h-1.5h of the cellulase of 100000 u/g and pectase that 0.1%-0.3% enzyme activities are 50,000 u/g, temperature is
45 DEG C -55 DEG C, pH is 4.0-5.0, is aided with high CO2The process of composite gas rupture of membranes；
(3) orange peel is placed in into the de- hardships of burn 5-15min in boiling water, almost all is impregnated with until peel surface, pulls out stubborn
It is dry, place into cold water and soak 3-5 time repeatedly, squeezing；
(4) orange peel after step (3) process is put in basin, adds the Sal of 15-25%, mixed uniform, and use weight
Orange peel in compacting basin, pickles dehydration 4-8 hours under 0-8 DEG C of low temperature, carries out low temperature Sal dehydration, protects crisp, color retention,
Now orange peel water content is 75%-80%, is put in container after orange peel is taken out, and soaks desalination with cold water, soaks every time
The bubble time is 5-15min, changes water 3-5 time, and salt content is 1.06%-1.65%, extracts moisture；
(5) orange peel after step (4) process is soaked into 3- with the δ-gluconic acid lactone hardening solution of 0.1-0.5%
5h, pulls out and extracts water, carries out hot air circulation low temperature and bakes process, further reduces moisture, and baking temperature is 35-45 DEG C, and this is low
Without brown stain, the time is 0.5-1.5h to the lower pomelo peel of temperature, and hot blast air quantity is 2.5m3/h-3.3m3/ h, wind speed are 100km/h-120km/
h；
(6) orange peel after step (5) drying, addition Sal 3-7%, bright red hot pepper 30-40%, mature vinegar 5-15%, Herba Alii fistulosi,
Rhizoma Zingiberis Recens, Bulbus Allii 10-20%, white sugar 3-8%, monosodium glutamate 0.3-0.9%, SHISANXIANG 0.6-1.2%, Sal 1-3%, vegetable oil 10-14%,
Fructus Citri tangerinae essence 0.1%-0.3%, yeast rich in selenium 0.005%-0.02%, Fructus Canarii albi quintessence oil 0.05%-0.1%, cinnamon essential oil
0.05%-0.1%, Fructus Hordei Germinatus extract 0.1%-0.2%, yeast extract 0.01-0.03%, soybean lecithin 10-20%, on
State every kind of flavoring agent to be put into one by one, be often put into after one kind is fully mixed uniformly and place into lower one kind；
(7) uniform orange peel will have been mixed to be put in hermetic glass bottle in step (6), using high CO2Collaboration ultrasound decompression
Technical finesse, storage.
And, the high CO in step (2)2Composite gas rupture of membranes is processed as the CO of 30%-40%2, 1%-2% gasification wine
The gasification acetic acid of essence and 1%-2%.
And, high CO2It is first to be filled with 30%-40% in vial using vacuum packing machine that the ultrasonic decompression technology of collaboration is processed
CO2, 1%-2% gasification ethanol and 1%-2% gasification acetic acid, interval evacuation is carried out with vacuum 0.08MPa then
Reduced pressure treatment, tightens bottle cap, and with ultrasonic cleaner with 40kHz, 200W ultrasound 24h.
And, the yeast rich in selenium is 2000ppm Angel food stage yeast rich in selenium powder, and Fructus Hordei Germinatus extract is pale yellow powder
Malt extract powder, by the malt extract powder of the yeast rich in selenium powder and 0.1%-0.2% of 0.005%-0.02%, the Fructus Canarii albi of 0.05%-0.1%
The cinnamon essential oil difference mix homogeneously of quintessence oil and 0.05%-0.1%, admixes in step (6), is initially charged powder, after mix homogeneously
Quintessence oil mixed liquor is added, vegetable oil is eventually adding.
And, after described vegetable oil small fire is heated, several Pericarpium Zanthoxylies and anise are put into, are pulled out after blasting fragrance, is obtained
Hot vegetable oil is directly admixed in the orange peel after step (6) is processed.
And, the Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are mix, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii ratio are 1-5：2：1.
The advantages of the present invention are：
1st, orange peel is added cellulase and pectase by the present invention, and is aided with high CO2The process of composite gas rupture of membranes, decomposes
Pericarp membrane membranous wall, increases cell permeability, is aided with high CO2The process of composite gas rupture of membranes.Contribute to opening material and enter peel
Passage door, increase orange peel permeability.
2nd, pretreated orange peel is added the present invention Sal of 15-25%, and dehydration 4-8 is pickled under 0-8 DEG C of low temperature
Hour, the salted time being greatly shortened, and dehydration rate is high under cryogenic conditions, content of nitrite is reduced, and is reduced nutrient substance and is lost in
It is few.
3rd, desalination is soaked with cold water after processed.Each soak time 5-15min, changes water 3-5 time, finally keeps
Salt content is 1.06%-1.65%, effectively removes 90% nitrite.The generation of a large amount of nitrites is avoided to make health
Into threat.
4th, 0.1-0.5% crispness retaining agent solution soaking orange peel 3-5h are selected, is dried naturally or in 30-50 DEG C of oven for drying
3-5h, effectively protects the brittleness of crisp orange peel pickles, maintains the shape of orange peel pickles finished product, improve exterior quality, strengthens
The plumpness of orange peel.
5th, from δ-gluconic acid lactone solution, effectively suppress the activity of microorganism, be allowed to not produce or produce pectin less
Enzyme, the effect of more common calcium chloride, calcium sulfate, Calcium Carbonate and Alumen are good, and safety is good.
6th, present invention optimization flavouring material formula, makes orange peel pickles spicy tasty and refreshing, and micro-strip is salty, sour, sweet taste.Addition selenium-rich ferment
Mother, Fructus Canarii albi quintessence oil, cinnamon essential oil, Fructus Hordei Germinatus extract, increased product nutrition and local flavor, and cause local flavor remaining time permanent,
Quality is guaranteed.
7th, using high CO2The ultrasonic decompression technology of collaboration is processed, and without preservative, belongs to natural healthy pollution-free food,
And the orange peel pickled remains the original nutritive value of orange peel and health care.It is and cost is relatively low, simple to operate, kill
Bacterium effect is good, has been effectively kept original nutritive value.
8th, the spicy orange peel pickles that the present invention makes improve economic benefit effectively to orange peel recycling,
The shelf-life of orange peel is extended, while the salinity of finished product is reduced by low temperature dehydration process, by processed, effectively
Remove 90% nitrite.Finished product contains abundant saccharide, mineral, vitamin, combine orange peel nutritive value and
Health care, the effects such as with heat-clearing and toxic substances removing, antiinflammatory, diuresis, softening and expansion of blood vessels, is conducive to improving human disease resistance,
The generation of prevention of cardiovascular systemic disease.Processing pomelo peel debitterized technique, with low cost, economical and efficient are eliminated simultaneously.
Specific embodiment
Below by specific embodiment, the invention will be further described, and following examples are descriptive, is not limit
Qualitatively, it is impossible to which protection scope of the present invention is limited with this.
Embodiment 1
Spicy orange peel cook dish, comprises the following steps：
(1) select fresh, without rotten Fructus Citri tangerinae, bright red hot pepper, Rhizoma Zingiberis Recens, Bulbus Allii, clean up, first the sarcocarp of Fructus Citri tangerinae is gone before cleaning
Fall, bright red hot pepper stalk, Bulbus Allii peel off skin；
(2) orange peel is made the fine strip shape of a length of 2cm, wide 0.2～0.3cm, is 100,000 u/ with 0.2% enzyme activity is added
Solution soaking 1h of the cellulase of g and pectase that 0.1% enzyme activity is 50,000 u/g, temperature are 45 DEG C, and pH is 4.0, is aided with
High CO2The process of composite gas rupture of membranes；
(3) orange peel is placed in into the de- hardships of burn 5min in boiling water, almost all is impregnated with until peel surface, pulls out and wrings out,
Place into cold water and soak repeatedly 3 times, squeezing；
(4) orange peel after step (3) process is put in basin, adds 15% Sal, mixed uniform, and be compacted with weight
Orange peel in basin, pickles dehydration 4 hours under 0 DEG C of low temperature, carries out low temperature Sal dehydration, protects crisp, color retention, now Fructus Citri tangerinae
Skin water content is 75%, is put in container after orange peel is taken out, and soaks desalination with cold water, and each soak time is 5min,
Water 3 times is changed, salt content is 1.06%, extracts moisture；
(5) orange peel after step (4) process is pulled out with 0.1% δ-gluconic acid lactone hardening solution immersion 3h
Water is extracted, hot air circulation low temperature is carried out and is baked process, further reduce moisture, baking temperature is 35 DEG C, pomelo peel under this low temperature
Without brown stain, the time is 0.5h, and hot blast air quantity is 2.5m3/ h, wind speed are 100km/h；
(6) orange peel after step (5) drying, adds Sal 3%, bright red hot pepper 30%, mature vinegar 5%, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii
10%, white sugar 3%, monosodium glutamate 0.3%, SHISANXIANG 0.6%, Sal 1%, vegetable oil 10%, Fructus Citri tangerinae essence 0.1%, yeast rich in selenium
0.005%, Fructus Canarii albi quintessence oil 0.05%, cinnamon essential oil 0.05%, Fructus Hordei Germinatus extract 0.1%, yeast extract 0.01%, Semen sojae atricolor ovum
Phosphatidase 1 0%, above-mentioned every kind of flavoring agent are put into one by one, are often put into after one kind is fully mixed uniformly and are placed into lower one kind；
(7) uniform orange peel will have been mixed to be put in hermetic glass bottle in step (6), using high CO2Collaboration ultrasound decompression
Technical finesse, storage.
And, the high CO in step (2)2Composite gas rupture of membranes is processed as 30% CO2, 1% gasification ethanol and 1%
Gasification acetic acid.
And, high CO2The ultrasonic decompression technology of collaboration process be first be filled with vial using vacuum packing machine 30% CO2、
1% gasification ethanol and 1% gasification acetic acid, then carry out interval evacuation reduced pressure treatment with vacuum 0.08MPa, tighten bottle
Lid, and with ultrasonic cleaner with 40kHz, 200W ultrasound 24h.
And, the yeast rich in selenium is 2000ppm Angel food stage yeast rich in selenium powder, and Fructus Hordei Germinatus extract is pale yellow powder
Malt extract powder, by the Cortex Cinnamomi of 0.005% yeast rich in selenium powder and 0.1% malt extract powder, 0.05% Fructus Canarii albi quintessence oil and 0.05%
Quintessence oil distinguishes mix homogeneously, admixes in step (6), is initially charged powder, adds quintessence oil mixed liquor, be eventually adding after mix homogeneously
Vegetable oil.
And, after described vegetable oil small fire is heated, several Pericarpium Zanthoxylies and anise are put into, are pulled out after blasting fragrance, is obtained
Hot vegetable oil is directly admixed in the orange peel after step (6) is processed.
And, the Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are mix, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii ratio are 1：2：1.
Embodiment 2
Spicy orange peel cook dish, comprises the following steps：
(1) select fresh, without rotten Fructus Citri tangerinae, bright red hot pepper, Rhizoma Zingiberis Recens, Bulbus Allii, clean up, first the sarcocarp of Fructus Citri tangerinae is gone before cleaning
Fall, bright red hot pepper stalk, Bulbus Allii peel off skin；
(2) orange peel is made the fine strip shape of a length of 2cm, wide 0.2～0.3cm, is 100,000 u/ with 0.4% enzyme activity is added
Solution soaking 1.5h of the cellulase of g and pectase that 0.3% enzyme activity is 50,000 u/g, temperature are 55 DEG C, and pH is 5.0, auxiliary
With high CO2The process of composite gas rupture of membranes；
(3) orange peel is placed in into the de- hardships of burn 15min in boiling water, almost all is impregnated with until peel surface, pulls out and wrings out,
Place into cold water and soak repeatedly 5 times, squeezing；
(4) orange peel after step (3) process is put in basin, adds 25% Sal, mixed uniform, and be compacted with weight
Orange peel in basin, pickles dehydration 8 hours under 8 DEG C of low temperature, carries out low temperature Sal dehydration, protects crisp, color retention, now Fructus Citri tangerinae
Skin water content is 80%, is put in container after orange peel is taken out, and soaks desalination with cold water, and each soak time is 15min,
Water 5 times is changed, salt content is 1.65%, extracts moisture；
(5) orange peel after step (4) process is pulled out with 0.5% δ-gluconic acid lactone hardening solution immersion 5h
Water is extracted, hot air circulation low temperature is carried out and is baked process, further reduce moisture, baking temperature is 45 DEG C, pomelo peel under this low temperature
Without brown stain, the time is 1.5h, and hot blast air quantity is 3.3m3/ h, wind speed are 120km/h；
(6) orange peel after step (5) drying, adds Sal 7%, bright red hot pepper 40%, mature vinegar 15%, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii
20%, white sugar 8%, monosodium glutamate 0.9%, SHISANXIANG 1.2%, Sal 3%, vegetable oil 14%, Fructus Citri tangerinae essence 0.3%, yeast rich in selenium
0.02%, Fructus Canarii albi quintessence oil 0.1%, cinnamon essential oil 0.1%, Fructus Hordei Germinatus extract 0.2%, yeast extract 0.03%, Semen sojae atricolor lecithin
Fat 20%, above-mentioned every kind of flavoring agent are put into one by one, are often put into after one kind is fully mixed uniformly and are placed into lower one kind；
(7) uniform orange peel will have been mixed to be put in hermetic glass bottle in step (6), using high CO2Collaboration ultrasound decompression
Technical finesse, storage.
And, the high CO in step (2)2Composite gas rupture of membranes is processed as 40% CO2, 2% gasification ethanol and 2%
Gasification acetic acid.
And, high CO2The ultrasonic decompression technology of collaboration process be first be filled with vial using vacuum packing machine 40% CO2、
2% gasification ethanol and 2% gasification acetic acid, then carry out interval evacuation reduced pressure treatment with vacuum 0.08MPa, tighten bottle
Lid, and with ultrasonic cleaner with 40kHz, 200W ultrasound 24h.
And, the yeast rich in selenium is 2000ppm Angel food stage yeast rich in selenium powder, and Fructus Hordei Germinatus extract is pale yellow powder
Malt extract powder, by the cinnamon essential oil of 0.02% yeast rich in selenium powder and 0.2% malt extract powder, 0.1% Fructus Canarii albi quintessence oil and 0.1%
Mix homogeneously, admixes in step (6), is initially charged powder, add quintessence oil mixed liquor, be eventually adding plant after mix homogeneously respectively
Oil.
And, after described vegetable oil small fire is heated, several Pericarpium Zanthoxylies and anise are put into, are pulled out after blasting fragrance, is obtained
Hot vegetable oil is directly admixed in the orange peel after step (6) is processed.
And, the Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are mix, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii ratio are 3：2：1.
Embodiment 3
Spicy orange peel cook dish, comprises the following steps：
(1) select fresh, without rotten Fructus Citri tangerinae, bright red hot pepper, Rhizoma Zingiberis Recens, Bulbus Allii, clean up, first the sarcocarp of Fructus Citri tangerinae is gone before cleaning
Fall, bright red hot pepper stalk, Bulbus Allii peel off skin；
(2) orange peel is made the fine strip shape of a length of 2cm, wide 0.2～0.3cm, is 100,000 u/ with 0.3% enzyme activity is added
Solution soaking 1.3h of the cellulase of g and pectase that 0.2% enzyme activity is 50,000 u/g, temperature are 50 DEG C, and pH is 4.5, auxiliary
With high CO2The process of composite gas rupture of membranes；
(3) orange peel is placed in into the de- hardships of burn 10min in boiling water, almost all is impregnated with until peel surface, pulls out and wrings out,
Place into cold water and soak repeatedly 4 times, squeezing；
(4) orange peel after step (3) process is put in basin, adds 20% Sal, mixed uniform, and be compacted with weight
Orange peel in basin, pickles dehydration 6 hours under 4 DEG C of low temperature, carries out low temperature Sal dehydration, protects crisp, color retention, now Fructus Citri tangerinae
Skin water content is 78%, is put in container after orange peel is taken out, and soaks desalination with cold water, and each soak time is 10min,
Water 4 times is changed, salt content is 1.35%, extracts moisture；
(5) orange peel after step (4) process is pulled out with 0.3% δ-gluconic acid lactone hardening solution immersion 4h
Water is extracted, hot air circulation low temperature is carried out and is baked process, further reduce moisture, baking temperature is 40 DEG C, pomelo peel under this low temperature
Without brown stain, the time is 1h, and hot blast air quantity is 3m3/ h, wind speed are 110km/h；
(6) orange peel after step (5) drying, adds Sal 5%, bright red hot pepper 35%, mature vinegar 10%, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii
15%, white sugar 5%, monosodium glutamate 0.6%, SHISANXIANG 0.8%, Sal 2%, vegetable oil 12%, Fructus Citri tangerinae essence 0.2%, yeast rich in selenium
0.01%, Fructus Canarii albi quintessence oil 0.07%, cinnamon essential oil 0.07%, Fructus Hordei Germinatus extract 0.15%, yeast extract 0.02%, Semen sojae atricolor ovum
Phosphatidase 1 5%, above-mentioned every kind of flavoring agent are put into one by one, are often put into after one kind is fully mixed uniformly and are placed into lower one kind；
(7) uniform orange peel will have been mixed to be put in hermetic glass bottle in step (6), using high CO2Collaboration ultrasound decompression
Technical finesse, storage.
And, the high CO in step (2)2Composite gas rupture of membranes is processed as 35% CO2, 1.5% gasification ethanol and
1.5% gasification acetic acid.
And, high CO2The ultrasonic decompression technology of collaboration process be first be filled with vial using vacuum packing machine 35% CO2、
1.5% gasification ethanol and 1.5% gasification acetic acid, then carry out interval evacuation reduced pressure treatment with vacuum 0.08MPa, twist
Tight bottle cap, and with ultrasonic cleaner with 40kHz, 200W ultrasound 24h.
And, the yeast rich in selenium is 2000ppm Angel food stage yeast rich in selenium powder, and Fructus Hordei Germinatus extract is pale yellow powder
Malt extract powder, by the Cortex Cinnamomi of 0.01% yeast rich in selenium powder and 0.15% malt extract powder, 0.07% Fructus Canarii albi quintessence oil and 0.07%
Quintessence oil distinguishes mix homogeneously, admixes in step (6), is initially charged powder, adds quintessence oil mixed liquor, be eventually adding after mix homogeneously
Vegetable oil.
And, after described vegetable oil small fire is heated, several Pericarpium Zanthoxylies and anise are put into, are pulled out after blasting fragrance, is obtained
Hot vegetable oil is directly admixed in the orange peel after step (6) is processed.
And, the Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are mix, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii ratio are 3：2：1.
Claims (6)
1. spicy orange peel cook dish, it is characterised in that：Comprise the following steps：
(1) select fresh, without rotten Fructus Citri tangerinae, bright red hot pepper, Rhizoma Zingiberis Recens, Bulbus Allii, clean up, first the sarcocarp of Fructus Citri tangerinae is removed before cleaning,
Bright red hot pepper stalk, Bulbus Allii peel off skin；
(2) orange peel is made the fine strip shape of a length of 2cm, wide 0.2～0.3cm, is 100,000 with 0.2%-0.4% enzyme activities are added
Solution soaking 1h-1.5h of the cellulase of u/g and pectase that 0.1%-0.3% enzyme activities are 50,000 u/g, temperature is 45 DEG C-
55 DEG C, pH is 4.0-5.0, is aided with high CO2The process of composite gas rupture of membranes；
(3) orange peel is placed in into the de- hardships of burn 5-15min in boiling water, almost all is impregnated with until peel surface, pulls out and wrings out, then
It is put into cold water to soak 3-5 time repeatedly, squeezing；
(4) orange peel after step (3) process is put in basin, adds the Sal of 15-25%, mixed uniform, and be compacted with weight
Orange peel in basin, pickles dehydration 4-8 hours under 0-8 DEG C of low temperature, carries out low temperature Sal dehydration, protects crisp, color retention, now
Orange peel water content is 75%-80%, is put in container after orange peel is taken out, and soaks desalination with cold water, when soaking every time
Between be 5-15min, change water 3-5 time, salt content is 1.06%-1.65%, extracts moisture；
(5) by the δ-gluconic acid lactone hardening solution immersion 3-5h of 0.1-0.5% of the orange peel after step (4) process, drag for
Go out to extract water, carry out hot air circulation low temperature and bake process, further reduce moisture, baking temperature is 35-45 DEG C, Fructus Citri grandiss under this low temperature
Without brown stain, the time is 0.5-1.5h to sub- skin, and hot blast air quantity is 2.5m3/h-3.3m3/ h, wind speed are 100km/h-120km/h；
(6) step (5) drying after orange peel, add Sal 3-7%, bright red hot pepper 30-40%, mature vinegar 5-15%, Herba Alii fistulosi, Rhizoma Zingiberis Recens,
Bulbus Allii 10-20%, white sugar 3-8%, monosodium glutamate 0.3-0.9%, SHISANXIANG 0.6-1.2%, Sal 1-3%, vegetable oil 10-14%, Fructus Citri tangerinae
Sub- essence 0.1%-0.3%, yeast rich in selenium 0.005%-0.02%, Fructus Canarii albi quintessence oil 0.05%-0.1%, cinnamon essential oil 0.05%-
0.1%, Fructus Hordei Germinatus extract 0.1%-0.2%, yeast extract 0.01-0.03%, soybean lecithin 10-20%, it is above-mentioned every kind of
Flavoring agent is put into one by one, is often put into after one kind is fully mixed uniformly and is placed into lower one kind；
(7) uniform orange peel will have been mixed to be put in hermetic glass bottle in step (6), using high CO2At the ultrasonic decompression technology of collaboration
Reason, storage.
2. spicy orange peel cook dish according to claim 1, it is characterised in that：High CO in step (2)2It is compound
Gas rupture of membranes is processed as the CO of 30%-40%2, 1%-2% gasification ethanol and 1%-2% gasification acetic acid.
3. spicy orange peel cook dish according to claim 1, it is characterised in that：High CO2The ultrasonic decompression technology of collaboration
Process is the CO for being first filled with 30%-40% using vacuum packing machine in vial2, 1%-2% gasification ethanol and 1%-2%
Gasification acetic acid, then carries out interval evacuation reduced pressure treatment with vacuum 0.08MPa, tightens bottle cap, and use ultrasonic cleaner
With 40kHz, 200W ultrasound 24h.
4. spicy orange peel cook dish according to claim 1, it is characterised in that：The yeast rich in selenium is
2000ppm Angel food stage yeast rich in selenium powder, malt extract powder of the Fructus Hordei Germinatus extract for pale yellow powder, by 0.005%-0.02%'s
The malt extract powder of yeast rich in selenium powder and 0.1%-0.2%, the Fructus Canarii albi quintessence oil of 0.05%-0.1% and the cinnamon spirit of 0.05%-0.1%
The other mix homogeneously of oil, admixes in step (6), is initially charged powder, quintessence oil mixed liquor is added after mix homogeneously, be eventually adding plant
Thing oil.
5. spicy orange peel cook dish according to claim 1, it is characterised in that：Described vegetable oil small fire is heated
Afterwards, several Pericarpium Zanthoxylies and anise are put into, are pulled out after blasting fragrance, the hot vegetable oil for obtaining directly admixes the Fructus Citri tangerinae after step (6) is processed
In sub- skin.
6. spicy orange peel cook dish according to claim 1, it is characterised in that：The Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are matched somebody with somebody for mixing
Material, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii ratio are 1-5：2：1.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090227A (en) * | 2018-08-08 | 2018-12-28 | 惠州市四季鲜绿色食品有限公司 | A kind of production method with shell dried litchi |
| CN112335857A (en) * | 2020-10-14 | 2021-02-09 | 吴伏兴 | Orange peel hot and spicy dish and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246936A (en) * | 2010-12-21 | 2011-11-23 | 刘青 | Preserving method of watermelon peel |
| CN105361032A (en) * | 2015-11-26 | 2016-03-02 | 怀化学院 | Instant watermelon peel and preparation method thereof |
| CN105495477A (en) * | 2015-12-09 | 2016-04-20 | 西南大学柑桔研究所 | Manufacturing method of spicy shaddock peel pickles |
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2016
- 2016-11-11 CN CN201610995761.4A patent/CN106562329A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246936A (en) * | 2010-12-21 | 2011-11-23 | 刘青 | Preserving method of watermelon peel |
| CN105361032A (en) * | 2015-11-26 | 2016-03-02 | 怀化学院 | Instant watermelon peel and preparation method thereof |
| CN105495477A (en) * | 2015-12-09 | 2016-04-20 | 西南大学柑桔研究所 | Manufacturing method of spicy shaddock peel pickles |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109090227A (en) * | 2018-08-08 | 2018-12-28 | 惠州市四季鲜绿色食品有限公司 | A kind of production method with shell dried litchi |
| CN112335857A (en) * | 2020-10-14 | 2021-02-09 | 吴伏兴 | Orange peel hot and spicy dish and preparation method thereof |
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Application publication date: 20170419 |