CN106722546A - Local flavor pomelo peel cook dish - Google Patents
Local flavor pomelo peel cook dish Download PDFInfo
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- CN106722546A CN106722546A CN201611039685.6A CN201611039685A CN106722546A CN 106722546 A CN106722546 A CN 106722546A CN 201611039685 A CN201611039685 A CN 201611039685A CN 106722546 A CN106722546 A CN 106722546A
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- pomelo peel
- treatment
- local flavor
- water
- shaddock
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 15
- 235000019634 flavors Nutrition 0.000 title claims abstract description 15
- 240000000560 Citrus x paradisi Species 0.000 title description 82
- 244000276331 Citrus maxima Species 0.000 claims abstract description 50
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 235000001759 Citrus maxima Nutrition 0.000 claims abstract description 22
- 230000000694 effects Effects 0.000 claims abstract description 17
- 230000018044 dehydration Effects 0.000 claims abstract description 13
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 30
- 239000000843 powder Substances 0.000 claims description 30
- 239000000341 volatile oil Substances 0.000 claims description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 21
- 238000002309 gasification Methods 0.000 claims description 20
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 20
- 239000008158 vegetable oil Substances 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 18
- 102000004190 Enzymes Human genes 0.000 claims description 18
- 229940088598 enzyme Drugs 0.000 claims description 18
- JLPULHDHAOZNQI-ZTIMHPMXSA-N 1-hexadecanoyl-2-(9Z,12Z-octadecadienoyl)-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCCCCCC\C=C/C\C=C/CCCCC JLPULHDHAOZNQI-ZTIMHPMXSA-N 0.000 claims description 15
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- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 claims description 8
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
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- 238000000034 method Methods 0.000 abstract description 8
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- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 6
- 238000012545 processing Methods 0.000 abstract description 6
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- 235000019658 bitter taste Nutrition 0.000 description 3
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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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- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- 241000208365 Celastraceae Species 0.000 description 1
- 206010008190 Cerebrovascular accident Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
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- 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
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- 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
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 235000000336 Solanum dulcamara Nutrition 0.000 description 1
- 208000006011 Stroke Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 229940037003 alum Drugs 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 231100000315 carcinogenic Toxicity 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
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- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000002386 leaching Methods 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
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- 238000005457 optimization Methods 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
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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- 235000019605 sweet taste sensations Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
Local flavor pomelo peel pickles of the present invention are effectively to pomelo peel recycling, economic benefit is improve, the shelf-life of pomelo peel is extended, while reducing the salt content of finished product by low temperature dehydration process, by dewater treatment, the effectively nitrite of removal 90%.Finished product contains abundant carbohydrate, mineral matter, vitamin, combine the nutritive value and healthcare function of pomelo peel, the effects such as with clearing heat and detoxicating, anti-inflammatory, diuresis, softening and expansion of blood vessels, be conducive to improving human disease resistance, the generation of prevention of cardiovascular systemic disease.The surcharge of pomelo peel is excavated energetically, and then improves the industrialization system of shaddock processing, not only can largely recycle pomelo peel, reduce the wasting of resources, also for the dietetic nutrition of the mankind provides more rich approach with health.
Description
Technical field
The invention belongs to food processing field, it is related to pickles to process, particularly local flavor pomelo peel cook dish.
Background technology
Pickles refer to the vegetables after pickled with flavorings such as salt, and saline taste is stronger, can preserve for a long time.Being must on daily dining table
The indispensable garnishes that go with rice, and the pickles species pickled on the market at present is various, pickles of pickling miscellaneous also quite receive part
Consumer's likes.
But because 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 children, have a strong impact on it and grow up healthy and sound and intelligence hair
Educate.In addition, in order that the pickles holding time is long, needing to add substantial amounts of salt to be dehydrated in curing process, and taken in diet
, to healthy unfavorable, especially for hyperpietic, the sodium in salt can increase blood pressure for more salt, and health is produced
Threaten.
Pomelo peel is the pericarp of shaddock fruit, and science confirms that pomelo peel is warm in nature, taste is pungent bitter sweet, there is regulating qi-flowing for eliminating phlegm, relieving cough and asthma
Effect.Containing the Flavonoid substances such as naringin and rutin in shaddock ped, carotenoid, essential oil etc. have health care very high and medicinal
Value.There is antioxidation activity to act on for it, can reduce the stickiness of blood, the formation of thrombus be reduced, to cerebral thrombus, apoplexy etc.
Cranial vascular disease has preferable prevention effect, is especially suitable for the elderly edible.In addition substantial amounts of solubility is contained in shaddock ped
Dietary fiber (pectin) and insoluble diedairy fiber (cellulose etc.), often it is edible can play relief of constipation, prevention colorectal cancer,
The effect for losing weight.
But, most people all selects pomelo peel to be thrown away as rubbish after grapefruit flesh is eaten up, and both pollutes environment, and
It is unfavorable for the comprehensive utilization of resource.Also there is the de- suffering reason of a technological difficulties, i.e. pomelo peel, shaddock in processing and utilization in pomelo peel
Contain limonin substances in sub- pericarp so that bitter taste can strengthen after the converted products of pomelo peel has bitter taste, and processing,
Influence products taste.How to overcome the de- suffering reason technological difficulties of pomelo peel, pomelo peel can be effectively utilized again, be pomelo peel processing
Research direction.
The content of the invention
It is an object of the invention to overcome the deficiencies in the prior art part, there is provided a kind of healthy less salt, nutritious various
Local flavor pomelo peel cook dish.
The present invention solves above-mentioned technical problem and takes following technical scheme to realize：
Local flavor pomelo peel cook dish, comprises the following steps：
(1) select shaddock fresh, that nothing is rotten to clean up, take pomelo peel 1000g；
(2) required pomelo peel is made the thin slice of a length of 2cm, width 0.2-0.4cm；
(3) pomelo peel is placed in blanching 4-6min in boiling water, almost all is impregnated with until pericarp surface；
(4) pomelo peel after blanching in step (3) is taken off into hardship with the naringin enzyme solutions of 0.01-0.07%, while adding
0.2%-0.4% enzyme activities are the cellulase and pectase that 0.1%-0.3% enzyme activities are 50,000 u/g of 100,000 u/g, and auxiliary
With CO high2The treatment of composite gas rupture of membranes, in 50-60 DEG C, under the conditions of pH 4.5-5.5, digests 50-70min, changes water immersion 5-10
It is secondary, pomelo peel is pulled out and extracts water；
(5) pomelo peel after step (4) treatment is put into basin, adds the salt of 15-25%, mix uniform, and use weight
Pomelo peel in compacting basin, in dehydration 4-8 hours is pickled under 0-8 DEG C of low temperature, carries out the dehydration of low temperature salt, protects crisp, color retention,
Now pomelo peel water content is 75%-80%, is put into container after pomelo peel is taken out, and soaks desalination with cold water, every time leaching
The bubble time is 5-15min, changes water 3-5 times, and salt content is 1.06%-1.65%, extracts moisture；
(6) pomelo peel after step (5) treatment is soaked into 3- with the δ-glucolactone hardening solution of 0.1-0.5%
5h, pulls out and extracts water, carries out hot air circulation low temperature and bakes treatment, 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 is 100km/h-120km/
h；
(7) pomelo peel after step (6) drying, adds bright red hot pepper 30-40%, light-coloured vinegar 5-15%g, green onion, ginger, garlic 10-
20%, white sugar 3-8%, monosodium glutamate 0.3-0.9%, Thirteen Spice 0.6-1.2%, salt 1-3%, vegetable oil 10-14%, shaddock essence
0.1%-0.3%, Se-enriched yeast 0.005%-0.02%, olive essential oil 0.05%-0.1%, cinnamon essential oil 0.05%-0.1%,
Malt extract 0.1%-0.2%, yeast extract 0.01-0.03%, soybean lecithin 10-20%g, above-mentioned every kind of condiment by
One is put into, and lower one kind is placed into after being often put into a kind of fully mixing uniformly；
(8) uniform pomelo peel will have been mixed in step (7) to be put into hermetic glass bottle, using CO high2Collaboration ultrasound decompression
Technology is processed, and is preserved；
And, the CO high in step (4)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, CO high described in step (8)2The ultrasonic decompression technology of collaboration, will first be filled using vacuum packing machine in vial
Enter the CO of 30%-40%2, 1%-2% gasification alcohol and 1%-2% gasification acetic acid, then carried out with vacuum 0.08MPa
Interval vacuumizes reduced pressure treatment, tightens bottle cap, and with ultrasonic cleaner with 40kHz, 200W ultrasounds 24h.
And, the Se-enriched yeast is 2000ppm food-grade Se-enriched yeast powder, and malt extract is the wheat of pale yellow powder
Fine powder, yeast extract and soybean lecithin are powder, by Se-enriched yeast powder, the 0.1%-0.2% of 0.005%-0.02%
Malt extract powder, the yeast extract of 0.01-0.03%, the soybean lecithin of 10-20%, the olive essential oil of 0.05%-0.1% and
The cinnamon essential oil of 0.05%-0.1% is well mixed, and admixes in step (7), first adds pulvis, and essential oil is added after being well mixed
Mixed liquor, is eventually adding vegetable oil.
And, after described vegetable oil small fire is heated, several Chinese prickly ashes and anise are put into, pulled out after blasting fragrance, obtain
Hot vegetable oil is directly admixed in the pomelo peel after step (7) treatment.
And, the green onion, ginger, garlic are mix, and green onion, ginger, garlic ratio are 1-5：2：1.
The advantages of the present invention are：
1st, the present invention is by the de- hardship of naringin enzyme solutions of the pomelo peel after blanching, while cellulase and pectase are added, and
It is aided with CO high2The treatment of composite gas rupture of membranes, decomposes pericarp membrane membranous wall, increases cell permeability, is aided with CO high2Composite gas break
Film process.Help to open material into the door of the passage of pericarp, increase the permeability of pomelo peel.
2nd, pretreated pomelo peel is added the present invention salt of 15-25%, and 4-8 is dehydrated in being pickled under 0-8 DEG C of low temperature
Hour, the salted time is greatly shortened, and dehydration rate is high under cryogenic conditions, content of nitrite reduction, reduces nutriment and is lost in
It is few.
3rd, desalination is soaked with cold water after dewater treatment.Each soak time about 5-15min, changes water 3-5 times, finally protects
Salt content is held for 1.06%-1.65%, effectively the nitrite of removal 90%.The generation of a large amount of nitrite is avoided to health
Threaten.
4th, the pomelo peel after blanching takes off hardship with the naringin enzyme solutions of 0.01-0.07%, and 50-70min is digested in 50-60 DEG C,
Change water to soak 5-10 times, pomelo peel is pulled out after extracting water process, then hardship can be effectively taken off with salt low-temperature salting.It is excellent herein
Under the process conditions of change, de- hardship rate can reach 70.54%, play the role of to the removal of pomelo peel bitter taste good.
5th, selection 0.1-0.5% crispness retaining agents solution immersion pomelo peel 3-5h, dries or in 30-50 DEG C of oven for drying naturally
3-5h, effectively protects the brittleness of crisp pomelo peel salted vegetables, maintains the shape of pomelo peel salted vegetables finished product, improves exterior quality, enhancing
The plumpness of pomelo peel.From δ-glucolactone solution, effectively suppress the activity of microorganism, be allowed to not produce or produce less
Pectin enzyme, the effect of more common calcium chloride, calcium sulfate, calcium carbonate and alum is good, and security is good.
6th, present invention optimization flavouring material formula, makes pomelo peel salted vegetables spicy tasty and refreshing, and micro-strip is salty, sour, sweet taste.Addition selenium-rich ferment
Mother, olive essential oil, cinnamon essential oil, malt extract, increased product nutrition and local flavor, and cause that local flavor remaining time is permanent,
Quality is guaranteed.
7th, using CO high2The ultrasonic decompression technology of collaboration, without preservative, belongs to natural healthy pollution-free food, and
The pomelo peel pickled remains the original nutritive value of pomelo peel and healthcare function.It is simple to operate and cost is relatively low, sterilization effect
It is really good, it has been effectively kept original nutritive value.
8th, the local flavor pomelo peel pickles that the present invention makes improve economic benefit effectively to pomelo peel recycling,
The shelf-life of pomelo peel is extended, while reduce the salt content of finished product by low temperature dehydration process, by dewater treatment, effectively
The nitrite of removal 90%.Finished product contains abundant carbohydrate, mineral matter, vitamin, combine pomelo peel nutritive value and
Healthcare function, the effects such as with clearing heat and detoxicating, anti-inflammatory, diuresis, softening and expansion of blood vessels, is conducive to improving human disease resistance,
The generation of prevention of cardiovascular systemic disease.The surcharge of pomelo peel is excavated energetically, and then improves the industrialization body of shaddock processing
System, not only can largely recycle pomelo peel, reduce the wasting of resources, also for the mankind dietetic nutrition with it is healthy provide it is richer
Rich approach.
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
(1) select shaddock fresh, that nothing is rotten to clean up, take pomelo peel 1000g；
(2) required pomelo peel is made the thin slice of a length of 2cm, width 0.2-0.4cm；
(3) pomelo peel is placed in blanching 4min in boiling water, almost all is impregnated with until pericarp surface；
(4) it is the pomelo peel after blanching in step (3) is de- bitter with 0.01% naringin enzyme solutions, while adding 0.2%%
Enzyme activity is that the cellulase and 0.1%% enzyme activity of 100,000 u/g are the pectase of 50,000 u/g, and is aided with CO high2Composite gas
Rupture of membranes treatment, in 50 DEG C, under the conditions of pH 4.5, digests 50min, changes water and soaks 5 times, pomelo peel is pulled out and extracts water；
(5) pomelo peel after step (4) treatment is put into basin, adds 15% salt, mix uniform, and be compacted with weight
Pomelo peel in basin, in dehydration 4 hours is pickled under 0 DEG C of low temperature, carries out the dehydration of low temperature salt, protects crisp, color retention, now shaddock
Skin water content is 75%, is put into container after pomelo peel is taken out, and desalination is soaked with cold water, and each soak time is 5min,
Change water 3 times, salt content is 1.06%, extracts moisture；
(6) pomelo peel after step (5) treatment is soaked into 3h with 0.1% δ-glucolactone hardening solution, is pulled out
Water is extracted, hot air circulation low temperature is carried out and is baked treatment, 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 is 100km/h；
(7) pomelo peel after step (6) drying, adds bright red hot pepper 30%, light-coloured vinegar 5%g, green onion, ginger, garlic 10%, white sugar
3%, monosodium glutamate 0.3%, Thirteen Spice 0.6%, salt 1%, vegetable oil 10%, shaddock essence 0.1%, Se-enriched yeast 0.005%, olive
Olive essential oil 0.05%, cinnamon essential oil 0.05%, malt extract 0.1%, yeast extract 0.01%, soybean lecithin 10%g,
Above-mentioned every kind of condiment is put into one by one, and lower one kind is placed into after being often put into a kind of fully mixing uniformly；
(8) uniform pomelo peel will have been mixed in step (7) to be put into hermetic glass bottle, using CO high2Collaboration ultrasound decompression
Technology is processed, and is preserved；
And, the CO high in step (4)2Composite gas rupture of membranes is processed as 30% CO2, 1% gasification alcohol and 1%
Gasification acetic acid.
And, CO high described in step (8)2The ultrasonic decompression technology of collaboration, will first be filled using vacuum packing machine in vial
Enter 30% CO2, 1% gasification alcohol and 1% gasification acetic acid, interval is then carried out with vacuum 0.08MPa and is vacuumized and is subtracted
Pressure treatment, tightens bottle cap, and with ultrasonic cleaner with 40kHz, 200W ultrasounds 24h.
And, the Se-enriched yeast is 2000ppm food-grade Se-enriched yeast powder, and malt extract is the wheat of pale yellow powder
Fine powder, yeast extract and soybean lecithin are powder, by 0.005% Se-enriched yeast powder, 0.1% malt extract powder,
0.01% yeast extract, 10% soybean lecithin, 0.05% olive essential oil and the mixing of 0.05% cinnamon essential oil are equal
It is even, admix in step (7), pulvis is first added, essential oil mixed liquor is added after being well mixed, it is eventually adding vegetable oil.
And, after described vegetable oil small fire is heated, several Chinese prickly ashes and anise are put into, pulled out after blasting fragrance, obtain
Hot vegetable oil is directly admixed in the pomelo peel after step (7) treatment.
And, the green onion, ginger, garlic are mix, and green onion, ginger, garlic ratio are 1：2：1.
Embodiment 2
(1) select shaddock fresh, that nothing is rotten to clean up, take pomelo peel 1000g；
(2) required pomelo peel is made the thin slice of a length of 2cm, width 0.2-0.4cm；
(3) pomelo peel is placed in blanching 6min in boiling water, almost all is impregnated with until pericarp surface；
(4) it is the pomelo peel after blanching in step (3) is de- bitter with 0.07% naringin enzyme solutions, while adding 0.4% enzyme
Vigor is that the cellulase and 0.3% enzyme activity of 100,000 u/g are the pectase of 50,000 u/g, and is aided with CO high2Composite gas rupture of membranes
Treatment, in 60 DEG C, under the conditions of pH 5.5, digests 70min, changes water and soaks 10 times, pomelo peel is pulled out and extracts water；
(5) pomelo peel after step (4) treatment is put into basin, adds 25% salt, mix uniform, and be compacted with weight
Pomelo peel in basin, in dehydration 8 hours is pickled under 8 DEG C of low temperature, carries out the dehydration of low temperature salt, protects crisp, color retention, now shaddock
Skin water content is 80%, is put into container after pomelo peel is taken out, and desalination is soaked with cold water, and each soak time is 15min,
Change water 5 times, salt content is 1.65%, extracts moisture；
(6) pomelo peel after step (5) treatment is soaked into 5h with 0.5% δ-glucolactone hardening solution, is pulled out
Water is extracted, hot air circulation low temperature is carried out and is baked treatment, 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 is 120km/h；
(7) pomelo peel after step (6) drying, adds bright red hot pepper 40%, light-coloured vinegar 15%g, green onion, ginger, garlic 20%, white sugar
8%, monosodium glutamate 0.9%, Thirteen Spice 1.2%, salt 3%, vegetable oil 14%, shaddock essence 0.3%, Se-enriched yeast 0.02%, olive
Olive essential oil 0.1%, cinnamon essential oil 0.1%, malt extract 0.2%, yeast extract 0.03%, soybean lecithin 20%g, on
State every kind of condiment to be put into one by one, lower one kind is placed into after being often put into a kind of fully mixing uniformly；
(8) uniform pomelo peel will have been mixed in step (7) to be put into hermetic glass bottle, using CO high2Collaboration ultrasound decompression
Technology is processed, and is preserved；
And, the CO high in step (4)2Composite gas rupture of membranes is processed as 40% CO2, 2% gasification alcohol and 2%
Gasification acetic acid.
And, CO high described in step (8)2The ultrasonic decompression technology of collaboration, will first be filled using vacuum packing machine in vial
Enter 40% CO2, 2% gasification alcohol and 2% gasification acetic acid, interval is then carried out with vacuum 0.08MPa and is vacuumized and is subtracted
Pressure treatment, tightens bottle cap, and with ultrasonic cleaner with 40kHz, 200W ultrasounds 24h.
And, the Se-enriched yeast is 2000ppm food-grade Se-enriched yeast powder, and malt extract is the wheat of pale yellow powder
Fine powder, yeast extract and soybean lecithin are powder, by 0.02% Se-enriched yeast powder, 0.2% malt extract powder, 0.03%
Yeast extract, 20% soybean lecithin, 0.1% olive essential oil and 0.1% cinnamon essential oil it is well mixed, admix step
Suddenly in (7), pulvis is first added, essential oil mixed liquor is added after being well mixed, be eventually adding vegetable oil.
And, after described vegetable oil small fire is heated, several Chinese prickly ashes and anise are put into, pulled out after blasting fragrance, obtain
Hot vegetable oil is directly admixed in the pomelo peel after step (7) treatment.
And, the green onion, ginger, garlic are mix, and green onion, ginger, garlic ratio are 5：2：1.
Embodiment 3
(1) select shaddock fresh, that nothing is rotten to clean up, take pomelo peel 1000g；
(2) required pomelo peel is made the thin slice of a length of 2cm, width 0.2-0.4cm；
(3) pomelo peel is placed in blanching 5min in boiling water, almost all is impregnated with until pericarp surface；
(4) it is the pomelo peel after blanching in step (3) is de- bitter with 0.04% naringin enzyme solutions, while adding 0.3% enzyme
Vigor is that the cellulase and 0.2% enzyme activity of 100,000 u/g are the pectase of 50,000 u/g, and is aided with CO high2Composite gas rupture of membranes
Treatment, in 55 DEG C, under the conditions of pH 5, digests 60min, changes water and soaks 8 times, pomelo peel is pulled out and extracts water；
(5) pomelo peel after step (4) treatment is put into basin, adds 20% salt, mix uniform, and be compacted with weight
Pomelo peel in basin, in dehydration 6 hours is pickled under 4 DEG C of low temperature, carries out the dehydration of low temperature salt, protects crisp, color retention, now shaddock
Skin water content is 77%, is put into container after pomelo peel is taken out, and desalination is soaked with cold water, and each soak time is 10min,
Change water 4 times, salt content is 1.35%, extracts moisture；
(6) pomelo peel after step (5) treatment is soaked into 4h with 0.3% δ-glucolactone hardening solution, is pulled out
Water is extracted, hot air circulation low temperature is carried out and is baked treatment, 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 is 110km/h；
(7) pomelo peel after step (6) drying, adds bright red hot pepper 35%, light-coloured vinegar 10%g, green onion, ginger, garlic 15%, white sugar
5%, monosodium glutamate 0.6%, Thirteen Spice 0.8%, salt 2%, vegetable oil 12%, shaddock essence 0.2%, Se-enriched yeast 0.1%, olive
Essential oil 0.08%, cinnamon essential oil 0.08%, malt extract 0.15%, yeast extract 0.02%, soybean lecithin 15%g,
Above-mentioned every kind of condiment is put into one by one, and lower one kind is placed into after being often put into a kind of fully mixing uniformly；
(8) uniform pomelo peel will have been mixed in step (7) to be put into hermetic glass bottle, using CO high2Collaboration ultrasound decompression
Technology is processed, and is preserved；
And, the CO high in step (4)2Composite gas rupture of membranes is processed as 35% CO2, 1.5% gasification alcohol and
1.5% gasification acetic acid.
And, CO high described in step (8)2The ultrasonic decompression technology of collaboration, will first be filled using vacuum packing machine in vial
Enter 35% CO2, 1.5% gasification alcohol and 1.5% gasification acetic acid, interval is then carried out with vacuum 0.08MPa and takes out true
Empty reduced pressure treatment, tightens bottle cap, and with ultrasonic cleaner with 40kHz, 200W ultrasounds 24h.
And, the Se-enriched yeast is 2000ppm food-grade Se-enriched yeast powder, and malt extract is the wheat of pale yellow powder
Fine powder, yeast extract and soybean lecithin are powder, by 0.01% Se-enriched yeast powder, 0.15% malt extract powder,
0.02% yeast extract, 15% soybean lecithin, 0.08% olive essential oil and the mixing of 0.08% cinnamon essential oil are equal
It is even, admix in step (7), pulvis is first added, essential oil mixed liquor is added after being well mixed, it is eventually adding vegetable oil.
And, after described vegetable oil small fire is heated, several Chinese prickly ashes and anise are put into, pulled out after blasting fragrance, obtain
Hot vegetable oil is directly admixed in the pomelo peel after step (7) treatment.
And, the green onion, ginger, garlic are mix, and green onion, ginger, garlic ratio are 3：2：1.
Claims (6)
1. local flavor pomelo peel cook dish, it is characterised in that：Comprise the following steps：
(1) select shaddock fresh, that nothing is rotten to clean up, take pomelo peel 1000g；
(2) required pomelo peel is made the thin slice of a length of 2cm, width 0.2-0.4cm；
(3) pomelo peel is placed in blanching 4-6min in boiling water, almost all is impregnated with until pericarp surface；
(4) pomelo peel after blanching in step (3) is taken off into hardship with the naringin enzyme solutions of 0.01-0.07%, while adding 0.2%-
0.4% enzyme activity is that the cellulase and 0.1%-0.3% enzyme activities of 100,000 u/g are the pectase of 50,000 u/g, and is aided with CO high2
The treatment of composite gas rupture of membranes, in 50-60 DEG C, under the conditions of pH 4.5-5.5, digests 50-70min, changes water and soaks 5-10 times, by shaddock
Sub- skin is pulled out and extracts water；
(5) pomelo peel after step (4) treatment is put into basin, adds the salt of 15-25%, mix uniform, and be compacted with weight
Pomelo peel in basin, in dehydration 4-8 hours is pickled under 0-8 DEG C of low temperature, carries out the dehydration of low temperature salt, protects crisp, color retention, now
Pomelo peel water content is 75%-80%, is put into container after pomelo peel is taken out, and desalination is soaked with cold water, when soaking every time
Between be 5-15min, change water 3-5 times, salt content is 1.06%-1.65%, extracts moisture；
(6) pomelo peel after step (5) treatment is soaked into 3-5h with the δ-glucolactone hardening solution of 0.1-0.5%, is dragged for
Go out to extract water, carry out hot air circulation low temperature and bake treatment, further reduce moisture, baking temperature is 35-45 DEG C, shaddock 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 is 100km/h-120km/h；
(7) pomelo peel after step (6) drying, adds bright red hot pepper 30-40%, light-coloured vinegar 5-15%g, green onion, ginger, garlic 10-20%,
White sugar 3-8%, monosodium glutamate 0.3-0.9%, Thirteen Spice 0.6-1.2%, salt 1-3%, vegetable oil 10-14%, shaddock essence
0.1%-0.3%, Se-enriched yeast 0.005%-0.02%, olive essential oil 0.05%-0.1%, cinnamon essential oil 0.05%-0.1%,
Malt extract 0.1%-0.2%, yeast extract 0.01-0.03%, soybean lecithin 10-20%g, above-mentioned every kind of condiment by
One is put into, and lower one kind is placed into after being often put into a kind of fully mixing uniformly；
(8) uniform pomelo peel will have been mixed in step (7) to be put into hermetic glass bottle, using CO high2The ultrasonic decompression technology of collaboration enters
Row treatment, preserves；
2. local flavor pomelo peel cook dish according to claim 1, it is characterised in that：CO high in step (4)2It is compound
Gas rupture of membranes is processed as the CO of 30%-40%2, 1%-2% gasification alcohol and 1%-2% gasification acetic acid.
3. local flavor pomelo peel cook dish according to claim 1, it is characterised in that：CO high described in step (8)2Association
With ultrasound decompression technology, first the CO of 30%-40% will be filled with vial using vacuum packing machine2, 1%-2% gasification alcohol
With the gasification acetic acid of 1%-2%, interval is then carried out with vacuum 0.08MPa and vacuumizes reduced pressure treatment, tighten bottle cap, and with surpassing
Sound wave washer is with 40kHz, 200W ultrasounds 24h.
4. local flavor pomelo peel cook dish according to claim 1, it is characterised in that：The Se-enriched yeast is
2000ppm food-grade Se-enriched yeast powder, malt extract is the malt extract powder of pale yellow powder, yeast extract and soybean lecithin
Powder is, the yeast of the Se-enriched yeast powder of 0.005%-0.02%, the malt extract powder of 0.1%-0.2%, 0.01-0.03% is carried
The cinnamon essential oil mixing for taking thing, the soybean lecithin of 10-20%, the olive essential oil of 0.05%-0.1% and 0.05%-0.1% is equal
It is even, admix in step (7), pulvis is first added, essential oil mixed liquor is added after being well mixed, it is eventually adding vegetable oil.
5. local flavor pomelo peel cook dish according to claim 1, it is characterised in that：Described vegetable oil small fire is heated
Afterwards, several Chinese prickly ashes and anise are put into, are pulled out after blasting fragrance, the hot vegetable oil for obtaining directly admixes the shaddock after step (7) treatment
In sub- skin.
6. local flavor pomelo peel cook dish according to claim 1, it is characterised in that：The green onion, ginger, garlic are matched somebody with somebody for mixing
Material, green onion, ginger, garlic ratio are 1-5：2：1.
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| CN107280017A (en) * | 2017-07-12 | 2017-10-24 | 百色学院 | A kind of modification processing technology of fiddlehead dietary fiber functional characteristic |
| CN107348426A (en) * | 2017-08-02 | 2017-11-17 | 合肥元政农林生态科技有限公司 | A kind of preparation method of primary colors wild vegetable pickles |
| CN107495384A (en) * | 2017-09-08 | 2017-12-22 | 河南农业大学 | A kind of method that dietary fiber function electuary is made using the white cortex of shaddock ped as raw material |
| CN107568653A (en) * | 2017-09-13 | 2018-01-12 | 宁夏中玺枣业股份有限公司 | Shaddock ped jujube is gone with rice or bread health care cook dish |
| CN108606285A (en) * | 2018-05-14 | 2018-10-02 | 中玺（天津）枣业技术工程中心 | Compound fruity jujube pickles and production method |
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| CN113303445A (en) * | 2021-06-16 | 2021-08-27 | 漳州职业技术学院 | Shaddock peel dietary fiber sausage and preparation method thereof |
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| JP7137878B1 (en) | 2021-06-24 | 2022-09-15 | 広島県 | Method for producing processed citrus fruit material and processed citrus fruit material |
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| CN107280017A (en) * | 2017-07-12 | 2017-10-24 | 百色学院 | A kind of modification processing technology of fiddlehead dietary fiber functional characteristic |
| CN107348426A (en) * | 2017-08-02 | 2017-11-17 | 合肥元政农林生态科技有限公司 | A kind of preparation method of primary colors wild vegetable pickles |
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| CN107495384A (en) * | 2017-09-08 | 2017-12-22 | 河南农业大学 | A kind of method that dietary fiber function electuary is made using the white cortex of shaddock ped as raw material |
| CN107568653A (en) * | 2017-09-13 | 2018-01-12 | 宁夏中玺枣业股份有限公司 | Shaddock ped jujube is gone with rice or bread health care cook dish |
| CN108606285A (en) * | 2018-05-14 | 2018-10-02 | 中玺（天津）枣业技术工程中心 | Compound fruity jujube pickles and production method |
| CN109938301A (en) * | 2019-03-19 | 2019-06-28 | 重庆市中药研究院 | A kind of fermentation shaddock ped buccal tablet and preparation method thereof with hypoglycemic effect |
| CN109938301B (en) * | 2019-03-19 | 2022-02-01 | 重庆市中药研究院 | Fermented pomelo peel buccal tablet with blood sugar reducing effect and preparation method thereof |
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| JP7137878B1 (en) | 2021-06-24 | 2022-09-15 | 広島県 | Method for producing processed citrus fruit material and processed citrus fruit material |
| JP2023003856A (en) * | 2021-06-24 | 2023-01-17 | 広島県 | Method for producing processed citrus material, and processed citrus material |
| CN113785956A (en) * | 2021-10-26 | 2021-12-14 | 仲恺农业工程学院 | Kitchen pickles prepared from shaddock peel and preparation method thereof |
| CN113785956B (en) * | 2021-10-26 | 2023-07-04 | 仲恺农业工程学院 | Kitchen side dish prepared from shaddock peel and preparation method thereof |
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