CN109619507A - A kind of grapefruit flavor sauce and preparation method thereof - Google Patents
A kind of grapefruit flavor sauce and preparation method thereof Download PDFInfo
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- CN109619507A CN109619507A CN201910119637.5A CN201910119637A CN109619507A CN 109619507 A CN109619507 A CN 109619507A CN 201910119637 A CN201910119637 A CN 201910119637A CN 109619507 A CN109619507 A CN 109619507A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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Abstract
The present invention relates to shaddock deep process technology fields, more particularly to a kind of grapefruit flavor sauce and preparation method thereof, the grapefruit flavor sauce mainly by 380-420 parts of shaddock pericarp, 80-125 parts of grapefruit flesh, 20-50 parts of white granulated sugar, make soy sauce 10-25 parts, 2-5 parts of sodium glutamate, 2-6 parts of citric acid, 0.05-1.2 parts of sodium cellulose glycolate, 0.15-0.5 parts of potassium sorbate, 0.01-0.03 parts of burnt sugar coloring, 0.5-2 parts of flavorant be made by special process；Its primary raw material shaddock pericarp successively passes through shaddock enzyme liquid and impregnates, is cut into sheet and softens de- suffering reason.Grapefruit flavor sauce of the invention have effects that the distinctive flavor of pomelo peel and, it is full of nutrition in good taste, cook before meat dish using the grapefruit flavor sauce marinated a period of time, be able to suppress the generation of carcinogenic substance " heterocyclic amine "；Raw material of the present invention be it is pure natural, preparation process is simple, it can be achieved that large-scale industrial production.
Description
Technical field
The present invention relates to shaddock deep process technology fields, and in particular to a kind of grapefruit flavor sauce and preparation method thereof.
Background technique
Sauce is used to coordinate the taste of varieties of food items, stimulates the taste bud of eater to promote mouthfeel, old friends usually like
Vigorously add sauce in cooking or in not cooked food materials.Currently, sauce is many kinds of, as peanut butter, sweet fermented flour sauce,
Soya sauce, mushroom sauce, thick chilli sauce, catsup etc., be mostly be equipped with raw materials such as peanut, soya beans capsicum, garlic, salt,
The auxiliary materials such as monosodium glutamate, sucrose, preservative, soy sauce, allotment is mixed thoroughly in order after processing, is then pickled and is formed for a period of time.
For sauce, raw material and the manufacture craft difference of selection, nutritional ingredient and flavor differ greatly.
Shaddock (scientific name: Citrus maxima) is the ripening fruits of Citrus paradisi Macfadyen, originates in southern region of China.Shaddock
Son is rich in nutriment and higher medical value, especially pomelo peel rich in limonins such as aurantiin, neohesperidins
Substance can reduce sanguimotor viscosity, reduce the formation of thrombus, facilitate the generation for preventing headstroke；In addition to this it grinds
Study carefully it has also been found that can effectively make the beneficial mattress in enteron aisle activate containing a large amount of water-soluble dietary fibers in pomelo peel, also having improves
Resistance to sugar amount, reduction blood lipid and other effects.It is civil often processed after the most warm stomach, except the health food of phlegm and relieving cough, throat soothing effect makes
With.But shaddock still has the shaddock ped of fresh weight 20~30% that can not be used after people are edible and produce and process at present.This
A little shaddock peds are dried mostly, burned or are directly thrown away as waste, not only cause serious pollution to ecological environment, but also
Resource abundant in shaddock ped is wasted significantly.
In recent years, pomelo peel gradually develops various food, such as citron tea, shaddock sugar, shaddock preserved fruit, shaddock jam,
And the sauce of pomelo peel production has not been reported.On the other hand, with the improvement of living standards, people increasingly pay attention to food
Nutrient safe is not single emphasis mouthfeel to the selection of flavouring yet, and more focus on its whether nutrient health.Researcher's hair
Existing, when cooking meat dish, temperature is excessively high will to generate heterocyclic amine compound (more than 160 degree), it is a kind of carcinogen, because
This will have extraordinary if the sauce added in culinary art is able to suppress or reduces the generation of this carcinogen
Application prospect.
Summary of the invention
It is an object of the invention to aiming at the shortcomings in the prior art, and provide a kind of nutrient health, shaddock in good taste
Flavouring-soy-sauce and preparation method thereof.
The purpose of the present invention is achieved through the following technical solutions:
A kind of grapefruit flavor sauce is provided, the raw material including following parts by weight:
380-420 parts of shaddock pericarp, 80-125 parts of grapefruit flesh, 20-50 parts of white granulated sugar, make soy sauce 10-25 parts, paddy ammonia
Sour sodium 2-5 parts, 2-6 parts of citric acid, 0.05-1.2 parts of sodium cellulose glycolate, 0.15-0.5 parts of potassium sorbate, burnt sugar coloring 0.01-
0.03 part, 0.6-2.5 parts of flavorant.
In above-mentioned technical proposal, a kind of grapefruit flavor sauce, further includes the seasoning of following parts by weight: malt syrup
450-500 parts and honey 8-12 parts.
In above-mentioned technical proposal, a kind of grapefruit flavor sauce, further includes the Seasoning Ingredients of following parts by weight: malt syrup
80-120 parts and edible salt 10-20 parts.
In above-mentioned technical proposal, a kind of grapefruit flavor sauce, further includes the Seasoning Ingredients of following parts by weight: edible salt
10-20 parts, 180-220 parts of capsicum, 160-200 parts of garlic, 1-3 parts of methylol PASELLI EASYGEL and 20-40 parts of making vinegar.
In above-mentioned technical proposal, the flavorant is made of the raw material of following parts by weight:
0.1-0.2 parts of Chinese prickly ash, 0.05-0.3 parts of illiciumverum, 0.1-0.5 parts of ginger, 0.05-0.2 parts of cortex cinnamomi, nutmeg 0.05-
0.2 part, 0.05-0.2 parts of fennel seeds, 0.05-0.2 parts of White Chloe, 0.05-0.2 parts of the root of Dahurain angelica and 0.1-0.5 parts of turmeric.
The present invention also provides a kind of above-mentioned grapefruit flavor sauced Preparation Methods, comprising the following steps:
Step a, shaddock ferment is prepared
A1, by weight, takes 2-4 parts of 15-25 parts of brown sugar, 8-12 parts of brown sugar, brown sugar or honey, Meizhou golden-pomelo skin 75-
85 parts, 8-12 parts of fragrant citrus pericarp, 3-8 parts of orange peel, 2-4 parts of tea seed, 0.5-1.5 parts of grapefruit flower, 0.3-0.8 parts of shaddock leaf, rose
Flower 0.3-0.8 part and pure water 800-1200 parts, after mixing loading sealing container through spontaneous fermentation for a period of time, then mistake
Filter, obtains shaddock ferment；
A2, the shaddock ferment for taking step a1 and clear water are uniformly mixed according to mass ratio 1:(90-110), obtain shaddock ferment
Liquid；
Step b, grapefruit flesh is beaten:
B1, rotten shaddock is rejected, after selection fresh grapefruit cleans crust with clear water, removing crust respectively obtains shaddock
Pulp and shaddock pericarp；
B2, grapefruit flesh is measured by formula, then shaddock meat pulp is made in mashing；
Step c, shaddock pericarp defibrination:
C1, shaddock pericarp is measured by formula, is first put into the shaddock enzyme liquid and impregnates 20-40min, then clear water rinses
Afterwards, airing；
C2, the shaddock pericarp after drying is taken, ecto-entad cuts the shaddock pericarp for taking 2-6mm thickness, removes on shaddock pericarp
Black splotch is then cut into sheet pomelo peel, weighs spare；
C3, the sheet pomelo peel cut is first used into 100 DEG C of boiled water boilings twice, is impregnated after softening with clear water, carry out de- hardship
Processing；
C4, by it is de- it is bitter treated that shaddock pericarp carries out defibrination, obtain shaddock ped pulp；
Step d, it is concentrated:
Concentration is carried out after shaddock meat pulp and shaddock ped pulp are mixed, the shaddock pericarp slurry after being concentrated；
Step e, ingredient:
By formula ratio, white granulated sugar is added into shaddock pericarp slurry, makes soy sauce, sodium glutamate, citric acid, hydroxylmethyl cellulose
Plain sodium, potassium sorbate, burnt sugar coloring, flavorant and seasoning obtain grapefruit flavor sauce after mixing；
Step f, it sterilizes:
The grapefruit flavor sauce is subjected to pasteurize, is dispensed after cooling.
In above-mentioned technical proposal, in step a1, the time of spontaneous fermentation is 1-3.
In above-mentioned technical proposal, in step c2, by shaddock pericarp be cut into length be 18-22mm, width 8-10mm, thickness
For the sheet pomelo peel of 1-2mm.
In above-mentioned technical proposal, in step c3, each digestion time is 10-15min, and clear water soaking time is 10-12h.
In above-mentioned technical proposal, in step d, thickening temperature is 100 DEG C, concentration time 55-65min.
Beneficial effects of the present invention:
A kind of grapefruit flavor sauce of the invention, mainly by 380-420 parts of shaddock pericarp, 80-125 parts of grapefruit flesh, white sand
It is 20-50 parts sugared, make soy sauce 10-25 parts, 2-5 parts of sodium glutamate, 2-6 parts of citric acid, 0.05-1.2 parts of sodium cellulose glycolate,
0.15-0.5 parts of potassium sorbate, 0.01-0.03 parts of burnt sugar coloring, 0.5-2 parts of flavorant be made by special process, mainly at
Divide shaddock pericarp successively to pass through shaddock enzyme liquid to impregnate, be cut into sheet and soften de- suffering reason, wherein using special shaddock
Enzyme liquid soaking and washing step is very crucial, and shaddock ferment is made of shaddock ped pomace etc. by spontaneous fermentation, can generate big
Organized enzyme is measured, pesticide residue, bacterium, worm's ovum, the virus etc. on shaddock pericarp can be completely removed, to guarantee following process system
At natural, pollution-free, the non-stimulated quality of shaddock pericarp ingredient；Then the shaddock pericarp of 2-6mm thickness is filtered out, and is processed
At certain thickness sheet, so that the bioactive ingredients such as the aurantiin being rich in pomelo peel are preferably remained, by steaming
The de- suffering reason that softening is impregnated is boiled, so as to improve the bitter taste of shaddock pericarp, finally by addition white granulated sugar, equipment for making sauce, paddy
The ingredients such as propylhomoserin sodium, citric acid, sodium cellulose glycolate, potassium sorbate, burnt sugar coloring, flavorant further deploy grapefruit flavor
The mouthfeel of sauce, color, character and be conducive to human consumption's absorption, reasonable nutritional arrangment, have the distinctive flavor of pomelo peel with
Effect, and the study found that, using high-temperature cooking is carried out again after the grapefruit flavor sauce marinated a period of time, be somebody's turn to do before culinary art meat dish
The naringenin being rich in grapefruit flavor sauce also occurs that chemical reaction, is able to suppress the generation of carcinogenic substance " heterocyclic amine ", can will be high
The carcinogenic substance " heterocyclic amine " that temperature culinary art generates reduces 50%；In addition, raw material of the present invention is pure natural, abundance, work is prepared
Skill is simple, low for equipment requirements, and yield is high, not only reduces cost, and quality is good, environment friendly and pollution-free, it can be achieved that extensive
Industrialized production, with extraordinary application prospect.
Specific embodiment
The present invention is described in further detail combined with specific embodiments below, but does not constitute to of the invention any
Limitation.
Embodiment 1:
A kind of grapefruit flavor sauce of the present embodiment, the preparation method is as follows:
Step a, shaddock ferment is prepared
A1, by weight, takes 15 parts of brown sugar, 8 parts of brown sugar, 2 parts of brown sugar, 75 parts of Meizhou golden-pomelo skin, 8 parts of fragrant citrus pericarp, tangerine
3 parts of sub- skin, 1 part of grapefruit flower, 0.5 part of shaddock leaf, 0.3 part and 800 parts of pure water of rose, is packed into after mixing by 2 parts of tea seed
Then sealing container was filtered through spontaneous fermentation 1 year, obtain shaddock ferment；
A2, the shaddock ferment for taking step a and clear water are uniformly mixed in mass ratio for 1:100, obtain shaddock enzyme liquid；
Step b, grapefruit flesh is beaten:
B1, rotten shaddock is rejected, after selection fresh grapefruit cleans crust with clear water, removing crust respectively obtains shaddock
Pulp and shaddock pericarp；
B2,80 parts of grapefruit fleshes are taken, then shaddock meat pulp is made in mashing；
Step c, shaddock pericarp defibrination:
C1,380 parts of shaddock pericarps are taken, is first put into shaddock enzyme liquid and impregnates 20min, then after clear water rinsing, airing；
C2, the shaddock pericarp after drying is taken, ecto-entad cuts the shaddock pericarp for taking 4mm thickness, removes black on shaddock pericarp
Color spot point, be then cut into length be 18mm, width 8mm, the sheet pomelo peel with a thickness of 1mm；
C3, the sheet pomelo peel cut is first used into 100 DEG C of boiled water boilings twice, each digestion time is 10min, after softening
10h is impregnated with clear water again, carries out de- suffering reason；
C4, by it is de- it is bitter treated that shaddock pericarp carries out defibrination, obtain shaddock ped pulp；
Step d, it is concentrated:
After shaddock meat pulp and shaddock ped pulp are mixed, concentration 55min, the shaddock after being concentrated are carried out at 100 DEG C
Sub- pericarp slurry；
Step e, ingredient:
By formula ratio, it is added that 20 parts of white granulated sugar, make soy sauce 10 parts, 2 parts of sodium glutamate, citric acid into shaddock pericarp slurry
2 parts, 0.05 part of sodium cellulose glycolate, 0.15 part of potassium sorbate, 0.01 part of burnt sugar coloring, 0.1 part of Chinese prickly ash, 0.05 part octagonal, life
0.1 part of ginger, 0.05 part of cortex cinnamomi, 0.05 part of nutmeg, 0.05 part of fennel seeds, 0.05 part of White Chloe, 0.05 part of the root of Dahurain angelica, 0.1 part of turmeric, wheat
480 parts and 10 parts of honey of bud syrup, after mixing, obtain the grapefruit flavor sauce with sweet taste mouthfeel；
Step f, it sterilizes:
Grapefruit flavor sauce is subjected to 121 DEG C of pasteurize 20min, is dispensed after cooling.
Embodiment 2:
A kind of grapefruit flavor sauce of the present embodiment, the preparation method is as follows:
Step a, shaddock ferment is prepared
A1, by weight, takes 20 parts of brown sugar, 10 parts of brown sugar, 3 parts of honey, 80 parts of Meizhou golden-pomelo skin, 10 parts of fragrant citrus pericarp,
It 5 parts of orange peel, 3 parts of tea seed, 0.5 part of grapefruit flower, 0.8 part of shaddock leaf, 0.8 part and 1000 parts of pure water of rose, is uniformly mixed
It is packed into sealing container afterwards through spontaneous fermentation a year and a half, then filters, obtains shaddock ferment；
A2, the shaddock ferment for taking step a and clear water are uniformly mixed in mass ratio for 1:95, obtain shaddock enzyme liquid；
Step b, grapefruit flesh is beaten:
B1, rotten shaddock is rejected, after selection fresh grapefruit cleans crust with clear water, removing crust respectively obtains shaddock
Pulp and shaddock pericarp；
B2,125 parts of grapefruit fleshes are taken, then shaddock meat pulp is made in mashing；
Step c, shaddock pericarp defibrination:
C1,420 parts of shaddock pericarps are taken, is first put into the shaddock enzyme liquid and impregnates 40min, it is cool then after clear water rinsing
It is dry；
C2, the shaddock pericarp after drying is taken, ecto-entad cuts the shaddock pericarp for taking 2mm thickness, removes black on shaddock pericarp
Color spot point, be then cut into length be 22mm, width 10mm, the sheet pomelo peel with a thickness of 2mm；
C3, the sheet pomelo peel cut is first used into 100 DEG C of boiled water boilings twice, each digestion time is 15min, after softening
12h is impregnated with clear water again, carries out de- suffering reason；
C4, by it is de- it is bitter treated that shaddock pericarp carries out defibrination, obtain shaddock ped pulp；
Step d, it is concentrated:
After shaddock meat pulp and shaddock ped pulp are mixed, concentration 65min, the shaddock after being concentrated are carried out at 100 DEG C
Sub- pericarp slurry；
Step e, ingredient:
By formula ratio, it is added that 50 parts of white granulated sugar, make soy sauce 25 parts, 5 parts of sodium glutamate, citric acid into shaddock pericarp slurry
6 parts, 1.2 parts of sodium cellulose glycolate, 0.5 part of potassium sorbate, 0.03 part of burnt sugar coloring, 0.2 part of Chinese prickly ash, octagonal 0.3 part, ginger
0.5 part, 0.2 part of cortex cinnamomi, 0.2 part of nutmeg, 0.2 part of fennel seeds, 0.2 part of White Chloe, 0.2 part of the root of Dahurain angelica and 0.5 part of turmeric, malt syrup
100 parts and 15 parts of edible salt, after mixing, obtain the grapefruit flavor sauce with salty sweet tea mouthfeel；
Step f, it sterilizes:
Grapefruit flavor sauce is subjected to 121 DEG C of pasteurize 20min, is dispensed after cooling.
Embodiment 3:
A kind of grapefruit flavor sauce of the present embodiment, the preparation method is as follows:
Step a, shaddock ferment is prepared
A1, by weight, takes 25 parts of brown sugar, 12 parts of brown sugar, 4 parts of brown sugar, 85 parts of Meizhou golden-pomelo skin, 12 parts of fragrant citrus pericarp,
It 8 parts of orange peel, 4 parts of tea seed, 1.5 parts of grapefruit flower, 0.8 part of shaddock leaf, 0.8 part and 1200 parts of pure water of rose, is uniformly mixed
It is packed into sealing container afterwards through spontaneous fermentation 2 years, then filters, obtains shaddock ferment；
A2, the shaddock ferment for taking step a and clear water are uniformly mixed in mass ratio for 1:110, obtain shaddock enzyme liquid；
Step b, grapefruit flesh is beaten:
B1, rotten shaddock is rejected, after selection fresh grapefruit cleans crust with clear water, removing crust respectively obtains shaddock
Pulp and shaddock pericarp；
B2,100 parts of grapefruit fleshes are taken, then shaddock meat pulp is made in mashing；
Step c, shaddock pericarp defibrination:
C1,400 parts of shaddock pericarps are taken, is first put into the shaddock enzyme liquid and impregnates 30min, it is cool then after clear water rinsing
It is dry；
C2, the shaddock pericarp after drying is taken, ecto-entad cuts the shaddock pericarp for taking 6mm thickness, removes black on shaddock pericarp
Color spot point, be then cut into length be 20mm, width 9mm, the sheet pomelo peel with a thickness of 1.5mm；
C3, the sheet pomelo peel cut is first used into 100 DEG C of boiled water boilings twice, each digestion time is 12min, after softening
11h is impregnated with clear water again, carries out de- suffering reason；
C4, by it is de- it is bitter treated that shaddock pericarp carries out defibrination, obtain shaddock ped pulp；
Step d, it is concentrated:
After shaddock meat pulp and shaddock ped pulp are mixed, concentration 60min, the shaddock after being concentrated are carried out at 100 DEG C
Sub- pericarp slurry；
Step e, ingredient:
By formula ratio, it is added that 35 parts of white granulated sugar, make soy sauce 18 parts, 3 parts of sodium glutamate, citric acid into shaddock pericarp slurry
4 parts, 0.09 part of sodium cellulose glycolate, 0.35 part of potassium sorbate, 0.02 part of burnt sugar coloring, 0.2 part of Chinese prickly ash, octagonal 0.2 part, ginger
0.3 part, 0.1 part of cortex cinnamomi, 0.1 part of nutmeg, 0.15 part of fennel seeds, 0.1 part of White Chloe, 0.15 part of the root of Dahurain angelica and 0.3 part of turmeric, edible salt
15 parts, 200 parts of capsicum, 180 parts of garlic, 2 parts of methylol PASELLI EASYGEL and 30 parts of making vinegar.
And seasoning obtains the grapefruit flavor sauce with salty peppery smashed garlic mouthfeel after mixing；
Step f, it sterilizes:
Grapefruit flavor sauce is subjected to 121 DEG C of pasteurize 20min, is dispensed after cooling.
Embodiment 4:
A kind of grapefruit flavor sauce of the present embodiment, the preparation method is as follows:
Step a, shaddock ferment is prepared
A1, by weight, takes 25 parts of brown sugar, 12 parts of brown sugar, 4 parts of brown sugar, 85 parts of Meizhou golden-pomelo skin, 12 parts of fragrant citrus pericarp,
It 8 parts of orange peel, 4 parts of tea seed, 1.5 parts of grapefruit flower, 0.8 part of shaddock leaf, 0.8 part and 1200 parts of pure water of rose, is uniformly mixed
It is packed into sealing container afterwards through spontaneous fermentation 2 years, then filters, obtains shaddock ferment；
A2, the shaddock ferment for taking step a and clear water are uniformly mixed in mass ratio for 1:110, obtain shaddock enzyme liquid；
Step b, grapefruit flesh is beaten:
B1, rotten shaddock is rejected, after selection fresh grapefruit cleans crust with clear water, removing crust respectively obtains shaddock
Pulp and shaddock pericarp；
B2,100 parts of grapefruit fleshes are taken, then shaddock meat pulp is made in mashing；
Step c, shaddock pericarp defibrination:
C1,400 parts of shaddock pericarps are taken, is first put into the shaddock enzyme liquid and impregnates 30min, it is cool then after clear water rinsing
It is dry；
C2, the shaddock pericarp after drying is taken, ecto-entad cuts the shaddock pericarp for taking 5mm thickness, removes black on shaddock pericarp
Color spot point, be then cut into length be 20mm, width 9mm, the sheet pomelo peel with a thickness of 1.2mm；
C3, the sheet pomelo peel cut is first used into 100 DEG C of boiled water boilings twice, each digestion time is 12min, after softening
11h is impregnated with clear water again, carries out de- suffering reason；
C4, by it is de- it is bitter treated that shaddock pericarp carries out defibrination, obtain shaddock ped pulp；
Step d, it is concentrated:
After shaddock meat pulp and shaddock ped pulp are mixed, concentration 60min, the shaddock after being concentrated are carried out at 100 DEG C
Sub- pericarp slurry；
Step e, ingredient:
By formula ratio, it is added that 35 parts of white granulated sugar, make soy sauce 18 parts, 3 parts of sodium glutamate, citric acid into shaddock pericarp slurry
4 parts, 0.09 part of sodium cellulose glycolate, 0.35 part of potassium sorbate, 0.02 part of burnt sugar coloring, 0.2 part of Chinese prickly ash, octagonal 0.2 part, ginger
0.3 part, 0.1 part of cortex cinnamomi, 0.1 part of nutmeg, 0.15 part of fennel seeds, 0.1 part of White Chloe, 0.15 part of the root of Dahurain angelica and 0.3 part of turmeric, edible salt
10 parts, 180 parts of capsicum, 160 parts of garlic, 1 part of methylol PASELLI EASYGEL and 20 parts of making vinegar, after mixing, obtain
Grapefruit flavor sauce with salty peppery smashed garlic mouthfeel；
Step f, it sterilizes:
Grapefruit flavor sauce is subjected to 121 DEG C of pasteurize 20min, is dispensed after cooling.
Embodiment provided above is better embodiment of the invention, only is used to facilitate to illustrate the present invention, not to this hair
It is bright to make any form of restriction, any those of ordinary skill in the art, if not departing from the proposed skill of the present invention
In the range of art feature, using the equivalent embodiment for locally changing or modifying made by disclosed technology contents, and
Without departing from technical feature content of the invention, in the range of still falling within the technology of the present invention feature.
Claims (10)
1. a kind of grapefruit flavor sauce, it is characterised in that: the raw material including following parts by weight:
380-420 parts of shaddock pericarp, 80-125 parts of grapefruit flesh, 20-50 parts of white granulated sugar, make soy sauce 10-25 parts, sodium glutamate
2-5 parts, 2-6 parts of citric acid, 0.05-1.2 parts of sodium cellulose glycolate, 0.15-0.5 parts of potassium sorbate, burnt sugar coloring 0.01-0.03
Part, 0.6-2.5 parts of flavorant.
2. a kind of grapefruit flavor sauce according to claim 1, it is characterised in that: further include the seasoning of following parts by weight:
450-500 parts and honey 8-12 parts of malt syrup.
3. a kind of grapefruit flavor sauce according to claim 1, it is characterised in that: further include the seasoning original of following parts by weight
Material: 80-120 parts and edible salt 10-20 parts of malt syrup.
4. a kind of grapefruit flavor sauce according to claim 1, it is characterised in that: further include the seasoning original of following parts by weight
Material: 10-20 parts of edible salt, 180-220 parts of capsicum, 160-200 parts of garlic, 1-3 parts of methylol PASELLI EASYGEL and brewing food
20-40 parts of vinegar.
5. a kind of grapefruit flavor sauce according to claim 1, it is characterised in that: the flavorant is by following parts by weight
Raw material composition:
0.1-0.2 parts of Chinese prickly ash, 0.05-0.3 parts of illiciumverum, 0.1-0.5 parts of ginger, 0.05-0.2 parts of cortex cinnamomi, 0.05-0.2 parts of nutmeg,
0.05-0.2 parts of fennel seeds, 0.05-0.2 parts of White Chloe, 0.05-0.2 parts of the root of Dahurain angelica and 0.1-0.5 parts of turmeric.
6. a kind of grapefruit flavor sauced Preparation Method as described in claim 2 to 5 any one, it is characterised in that: including following
Step:
Step a, shaddock ferment is prepared
A1, by weight, take 2-4 parts of 15-25 parts of brown sugar, 8-12 parts of brown sugar, brown sugar or honey, 75-85 parts of Meizhou golden-pomelo skin,
8-12 parts of fragrant citrus pericarp, 3-8 parts of orange peel, 2-4 parts of tea seed, 0.5-1.5 parts of grapefruit flower, 0.3-0.8 parts of shaddock leaf, rose
0.3-0.8 parts and pure water 800-1200 part, after mixing loading sealing container through spontaneous fermentation for a period of time, then mistake
Filter, obtains shaddock ferment；
A2, the shaddock ferment for taking step a1 and clear water are uniformly mixed according to mass ratio 1:(90-110), obtain shaddock enzyme liquid；
Step b, grapefruit flesh is beaten:
B1, rotten shaddock is rejected, after selection fresh grapefruit cleans crust with clear water, removing crust respectively obtains grapefruit flesh
With shaddock pericarp；
B2, grapefruit flesh is measured by formula, then shaddock meat pulp is made in mashing；
Step c, shaddock pericarp defibrination:
C1, shaddock pericarp is measured by formula, is first put into the shaddock enzyme liquid and impregnates 20-40min, then after clear water rinsing,
Airing；
C2, the shaddock pericarp after drying is taken, ecto-entad cuts the shaddock pericarp for taking 2-6mm thickness, removes the black on shaddock pericarp
Spot is then cut into sheet pomelo peel, weighs spare；
C3, the sheet pomelo peel cut is first used into 100 DEG C of boiled water boilings twice, is impregnated after softening with clear water, carry out de- suffering reason；
C4, by it is de- it is bitter treated that shaddock pericarp carries out defibrination, obtain shaddock ped pulp；
Step d, it is concentrated:
Concentration is carried out after shaddock meat pulp and shaddock ped pulp are mixed, the shaddock pericarp slurry after being concentrated；
Step e, ingredient:
By formula ratio, white granulated sugar is added into shaddock pericarp slurry, makes soy sauce, sodium glutamate, citric acid, hydroxymethyl cellulose
Sodium, potassium sorbate, burnt sugar coloring, flavorant and seasoning obtain grapefruit flavor sauce after mixing；
Step f, it sterilizes:
The grapefruit flavor sauce is subjected to pasteurize, is dispensed after cooling.
7. a kind of preparation method of grapefruit flavor sauce according to claim 6, it is characterised in that: in step a1, send out naturally
The time of ferment is 1-3.
8. a kind of preparation method of grapefruit flavor sauce according to claim 6, it is characterised in that: in step c2, by shaddock
Pericarp be cut into length be 18-22mm, width 8-10mm, the sheet pomelo peel with a thickness of 1-2mm.
9. a kind of preparation method of grapefruit flavor sauce according to claim 6, it is characterised in that: in step c3, steam every time
Boiling the time is 10-15min, and clear water soaking time is 10-12h.
10. a kind of preparation method of grapefruit flavor sauce according to claim 6, it is characterised in that: in step d, concentration temperature
Degree is 100 DEG C, concentration time 55-65min.
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| CN110800946A (en) * | 2019-11-15 | 2020-02-18 | 广东柚通柚美农产品技术研究有限公司 | Shaddock pickles made of shaddock peel and preparation method and application thereof |
| CN110800945A (en) * | 2019-11-15 | 2020-02-18 | 广东柚通柚美农产品技术研究有限公司 | Golden pomelo peel stuffing and preparation method and application thereof |
| CN112841604A (en) * | 2021-01-18 | 2021-05-28 | 漳州市柚知天下生态农业有限公司 | Honey pomelo chili sauce |
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