CN106616782A - Making method of pomelo salt - Google Patents
Making method of pomelo salt Download PDFInfo
- Publication number
- CN106616782A CN106616782A CN201610869110.0A CN201610869110A CN106616782A CN 106616782 A CN106616782 A CN 106616782A CN 201610869110 A CN201610869110 A CN 201610869110A CN 106616782 A CN106616782 A CN 106616782A
- Authority
- CN
- China
- Prior art keywords
- salt
- shaddock
- pomelo peel
- pomelo
- peel
- 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
- 150000003839 salts Chemical class 0.000 title claims abstract description 48
- 238000000034 method Methods 0.000 title abstract description 8
- 240000000560 Citrus x paradisi Species 0.000 title abstract 12
- 239000000843 powder Substances 0.000 claims abstract description 19
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000276331 Citrus maxima Species 0.000 claims description 124
- 235000001759 Citrus maxima Nutrition 0.000 claims description 59
- 239000012266 salt solution Substances 0.000 claims description 13
- 238000002360 preparation method Methods 0.000 claims description 12
- 241001417516 Haemulidae Species 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000013329 compounding Methods 0.000 abstract 1
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000001988 toxicity Effects 0.000 abstract 1
- 231100000419 toxicity Toxicity 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000021049 nutrient content Nutrition 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- 241000255925 Diptera Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 240000008415 Lactuca sativa Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 206010040047 Sepsis Diseases 0.000 description 1
- 208000006105 Uterine Cervical Neoplasms Diseases 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 201000010881 cervical cancer Diseases 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 230000003472 neutralizing effect Effects 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
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 235000013550 pizza Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000012045 salad Nutrition 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000029663 wound healing Effects 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
- Seasonings (AREA)
Abstract
The invention discloses a making method of pomelo salt, and belongs to the field of deep processing of fruits. The making method comprises the following steps of (1) pretreating pomelo peel; (2) cleaning the pretreated pomelo peel; (3) compounding salt water; (4) pickling the cleaned pomelo peel; (5) drying the pickled pomelo peel; (6) making pomelo powder; and (7) blending the pomelo salt. According to the making method of the pomelo salt provided by the invention, materials are convenient to take, the method is simple and easy to operate and suitable for mass production, and the problem of the waste of the pomelo peel can be solved. According to the method disclosed by the invention, various parameters in the making process of the pomelo salt are in comprehensive control, so that the made pomelo salt has extensive purposes, can be used for replacing table salt, can clear away fire and remove toxicity, can be used for seasoning and deodorizing, and can be used for making various foods unique in flavor.
Description
Technical field
The invention belongs to fruit field of deep, and in particular to a kind of preparation method of shaddock salt.
Background technology
Shaddock, crust is very thick, plucks in 10～November mostly, and it is good to eat that its fruit eats sweet acid raw, refreshing, makes us praising not
Stop talking；Its pericarp, shaddock flower all can be used as medicine, and have the title of " natural fruit can ".Shatian pomelo is the one kind in shaddock, is Zhuang nationality in Guangxi
One of autonomous region's Rong County local and special products, Guangxi famous brand fruit.Before more than 200 years, Guangxi Rong County Shatian village plants at first, therefore is referred to as
Shatian pomelo.It is tasty and refreshing, with rich flavor, nutritious that shatian pomelo pulp is fresh and sweet, with stomach invigorating, moistening lung, enrich blood, gut purge, the work(such as convenient
Effect, can promote wound healing, there is good auxiliary curative effect to septicaemia etc., deep to be liked by consumers in general.
Pomelo peel is a part for shaddock, not only the certain nutrient content containing shaddock, and it is greasy, clear to play neutralizing
The effect of fire.The effects such as pomelo peel has edible, dispelling odor, mosquito proof.Shaddock ped itself have extremely strong anticancer levy bacterium and
Its toxin function, possesses the active anticancer matter equal with ginseng, especially good to the inhibition of the cervix cancer bad cell of schoolgirl.
In terms of beauty, containing abundant pectin in pomelo peel, skin can be made delicate, plentiful.Shaddock ped is used as medicine and is called Exocarpium Citri Grandis, property
Temperature, bitter is pungent.Contain volatile oil, predominantly citric acid and aromatic alcohol in shaddock ped, humidifying phlegm is made in energy cold dispelling qi-regulating, and help digestion width
In.
But daily shaddock is edible or use in, because pomelo peel taste is pained, pungent, have a taste of choking, the difficult entrance of comparison,
Therefore the effect of pomelo peel is often ignored by people, so general people only eat fruit therein and pomelo peel are abandoned,
This has resulted in great waste.
The content of the invention
The invention aims to solve the problems, such as mentioned above, there is provided a kind of preparation method of shaddock salt.
Technical scheme is as follows：
A kind of preparation method of shaddock salt, comprises the steps：
(1) pomelo peel pretreatment：Pomelo peel is separated with shaddock grunt, the white flesh of shaddock intracutaneous is removed, stand-by pomelo peel is obtained；
(2) pomelo peel cleaning：By step（1）The stand-by pomelo peel for obtaining is cut into strip, cleans up；
(3) salt solution is modulated：By salt and water with mass ratio as 1：2 ~ 5 are modulated into salt solution；
(4) pomelo peel is pickled：The pomelo peel for cleaning up is put into step（3）In the salt solution modulated, pomelo peel is immersed in salt
15 ~ 30 minutes in water, taking-up is dried；
(5) dry：By step（4）Pomelo peel after drying is put into 80 ~ 100 DEG C of baking oven and dries 5 ~ 10 minutes, and taking-up is cooled to
After room temperature, place into 70 ~ 80 DEG C of baking oven and dry 20 ~ 30 minutes, taking-up is cooled to room temperature, the pomelo peel after being dried；
(6) shaddock powder is made：By step（5）Pomelo peel after drying is clayed into power, and is sieved, and obtains shaddock powder；
(7) shaddock salt is allocated：By step（6）The shaddock powder for obtaining is well mixed with salt, and salt is 1 with the mass ratio of shaddock powder：3~
4 are obtained shaddock salt.
In above-mentioned technical proposal, it is preferred that step（2）In, the pomelo peel length for being cut into strip is not more than 5cm, wide
Degree is not more than 3cm.
In above-mentioned technical proposal, it is preferred that step（6）In, the mesh number that the shaddock powder sieves is 100 ~ 200 mesh.
In above-mentioned technical proposal, it is preferred that the shaddock is the shatian pomelo for originating from Guangxi Rong County.
Beneficial effect：The shaddock salt preparation method that the present invention is provided, draws materials conveniently, and method is simple to operation, is not only suitable for
The preparation of average family, is also applied for producing in enormous quantities, can solve the problems, such as that pomelo peel is wasted.The present invention is by manufacturing process
In various parameters carry out Comprehensive Control, made by shaddock salt it is of many uses, salt can be replaced to use, can relieve inflammation or internal heat solution again
Poison, with seasoning deodorization, can make various the cooking such as salad, Pizza of unique flavor, can be used as barbecue seasoning, it is also possible to
Add when cooking, frying, decoct, steaming, stewing and render palatable.Shaddock salt can not only be greasy for pork dish solution, and acid sour-sweet sweet is opened very much
Stomach, also maintains unique delicate fragrance of shaddock, increases one brush to dining table pure and fresh, increases canteen nutrition.
Specific embodiment
Below by specific embodiment, the present invention is described in further detail.
Embodiment 1
A kind of preparation method of shaddock salt, comprises the following steps that：
(1) pomelo peel pretreatment：Ripe Guangxi Rong County shatian pomelo is selected, pomelo peel is separated with shaddock grunt, remove pomelo peel
Interior white flesh, obtains stand-by pomelo peel；
(2) pomelo peel cleaning：By step（1）The stand-by pomelo peel for obtaining is cut into strip, and the pomelo peel length for being cut into strip is little
In 5cm, width is not more than 3cm, cleans up after cutting；
(3) salt solution is modulated：By salt and water with mass ratio as 1：2 are modulated into salt solution；
(4) pomelo peel is pickled：The pomelo peel for cleaning up is put into step（3）In the salt solution modulated, pomelo peel is immersed in salt
15 minutes in water, taking-up is dried；
(5) dry：By step（4）Pomelo peel after drying is put into 100 DEG C of baking oven and dries 5 minutes, and taking-up is cooled to room temperature
Afterwards, place into 70 DEG C of baking oven and dry 30 minutes, taking-up is cooled to room temperature, the pomelo peel after being dried；
(6) shaddock powder is made：By step（5）Pomelo peel after drying is clayed into power, and crosses 100 mesh sieves, obtains shaddock powder；
(7) shaddock salt is allocated：By step（6）The shaddock powder for obtaining is well mixed with salt, and salt is 1 with the mass ratio of shaddock powder：3
Prepared shaddock salt.
Embodiment 2
A kind of preparation method of shaddock salt, comprises the steps：
(1) pomelo peel pretreatment：The Guangxi Rong County shatian pomelo of maturation is selected, pomelo peel is separated with shaddock grunt, remove pomelo peel
Interior white flesh, obtains stand-by pomelo peel；
(2) pomelo peel cleaning：By step（1）The stand-by pomelo peel for obtaining is cut into strip, and pomelo peel length is not more than 5cm, width
No more than 3cm, is cut into after strip and cleans up；
(3) salt solution is modulated：By salt and water with mass ratio as 1：5 are modulated into salt solution；
(4) pomelo peel is pickled：The pomelo peel for cleaning up is put into step（3）In the salt solution modulated, pomelo peel is immersed in salt
30 minutes in water, taking-up is dried；
(5) dry：By step（4）Pomelo peel after drying is put into 80 DEG C of baking oven and dries 10 minutes, and taking-up is cooled to room temperature
Afterwards, place into 80 DEG C of baking oven and dry 20 minutes, taking-up is cooled to room temperature, the pomelo peel after being dried；
(6) shaddock powder is made：By step（5）Pomelo peel after drying is clayed into power, and crosses 200 mesh sieves, obtains shaddock powder；
(7) shaddock salt is allocated：By step（6）The shaddock powder for obtaining is well mixed with salt, and salt is 1 with the mass ratio of shaddock powder：4
Prepared shaddock salt.
During shaddock salt is prepared, the temperature and time of baking must be reasonable, the quality of salt, salt solution and pomelo peel
Than suitable, the shaddock salt not so made has a poor flavour, or even has other peculiar smell, and nutrient content loses.
Claims (4)
1. a kind of preparation method of shaddock salt, it is characterised in that comprise the steps：
(1) pomelo peel pretreatment：Pomelo peel is separated with shaddock grunt, the white flesh of shaddock intracutaneous is removed, stand-by pomelo peel is obtained；
(2) pomelo peel cleaning：By step（1）The stand-by pomelo peel for obtaining is cut into strip, cleans up；
(3) salt solution is modulated：By salt and water with mass ratio as 1：2 ~ 5 are modulated into salt solution；
(4) pomelo peel is pickled：The pomelo peel for cleaning up is put into step（3）In the salt solution modulated, pomelo peel is immersed in salt
15 ~ 30 minutes in water, taking-up is dried；
(5) dry：By step（4）Pomelo peel after drying is put into 80 ~ 100 DEG C of baking oven and dries 5 ~ 10 minutes, and taking-up is cooled to
After room temperature, place into 70 ~ 80 DEG C of baking oven and dry 20 ~ 30 minutes, taking-up is cooled to room temperature, the pomelo peel after being dried；
(6) shaddock powder is made：By step（5）Pomelo peel after drying is clayed into power, and is sieved, and obtains shaddock powder；
(7) shaddock salt is allocated：By step（6）The shaddock powder for obtaining is well mixed with salt, and salt is 1 with the mass ratio of shaddock powder：3~
4, shaddock salt is obtained.
2. the preparation method of shaddock salt according to claim 1, it is characterised in that：Step（2）In, the strip of being cut into
Pomelo peel length is not more than 5cm, and width is not more than 3cm.
3. the preparation method of shaddock salt according to claim 1, it is characterised in that：Step（6）In, the shaddock powder sieves
Mesh number be 100 ~ 200 mesh.
4. the preparation method of shaddock salt according to claim 1, it is characterised in that：The shaddock is to originate from Guangxi Rong County
Shatian pomelo.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610869110.0A CN106616782A (en) | 2016-09-30 | 2016-09-30 | Making method of pomelo salt |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610869110.0A CN106616782A (en) | 2016-09-30 | 2016-09-30 | Making method of pomelo salt |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616782A true CN106616782A (en) | 2017-05-10 |
Family
ID=58854001
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610869110.0A Pending CN106616782A (en) | 2016-09-30 | 2016-09-30 | Making method of pomelo salt |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616782A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684068A (en) * | 2017-08-31 | 2018-02-13 | 天津保元堂生物科技有限公司 | A kind of fruits and vegetables alkalescent salt and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637034A (en) * | 2013-12-31 | 2014-03-19 | 重庆市柚神酒业有限责任公司 | Application of pericarp powder of citrus plants as filler in food processing |
| CN105394638A (en) * | 2015-11-18 | 2016-03-16 | 傅曼琼 | Purely natural dried grapefruit peel snack and preparation method thereof |
| CN105581116A (en) * | 2014-10-22 | 2016-05-18 | 辛留成 | Recycling method of waste orange peel |
| CN105962000A (en) * | 2016-05-05 | 2016-09-28 | 中盐金坛盐化有限责任公司 | Application of ultrafine fruit peel powder as anti-caking agent for salt |
-
2016
- 2016-09-30 CN CN201610869110.0A patent/CN106616782A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103637034A (en) * | 2013-12-31 | 2014-03-19 | 重庆市柚神酒业有限责任公司 | Application of pericarp powder of citrus plants as filler in food processing |
| CN105581116A (en) * | 2014-10-22 | 2016-05-18 | 辛留成 | Recycling method of waste orange peel |
| CN105394638A (en) * | 2015-11-18 | 2016-03-16 | 傅曼琼 | Purely natural dried grapefruit peel snack and preparation method thereof |
| CN105962000A (en) * | 2016-05-05 | 2016-09-28 | 中盐金坛盐化有限责任公司 | Application of ultrafine fruit peel powder as anti-caking agent for salt |
Non-Patent Citations (1)
| Title |
|---|
| HTTP://WWW.XIACHUFANG.COM/RECIPE/100394324/: "柚子盐的做法", 《下厨房》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684068A (en) * | 2017-08-31 | 2018-02-13 | 天津保元堂生物科技有限公司 | A kind of fruits and vegetables alkalescent salt and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |
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| RJ01 | Rejection of invention patent application after publication |