CN110800945A - Golden pomelo peel stuffing and preparation method and application thereof - Google Patents
Golden pomelo peel stuffing and preparation method and application thereof Download PDFInfo
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/60—Deep-fried products, e.g. doughnuts
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- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
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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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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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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- 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
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
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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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
Abstract
The invention relates to the technical field of deep processing of pomelos, in particular to golden pomelo peel filling and a preparation method and application thereof, wherein the golden pomelo peel filling is prepared by cutting pomelo peel into shreds, deactivating enzymes, soaking the shredded pomelo peels in specially-made pomelo enzymes, soda water and salt water in sequence, heating and dehydrating the soaked pomelo peels, wherein 450 parts of the pomelo peel shreds are refined with 2-4 parts of white granulated sugar, 2-4 parts of plum juice, 0.5-1.5 parts of salt, 0.5-1.5 parts of table vinegar, 0.5-1.5 parts of chilli sauce, 0.5-1.5 parts of pepper, 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of dried orange peel, 0.5-1.5 parts of clove, 0.5-1.5 parts of cumin, 0.5-1.5 parts of mustard and 0.5-1.5 parts of perilla. The golden pomelo peel stuffing is a novel healthy food material which is nutritional and healthy, can be matched with various food materials, is easy to process, can be added into various foods to be used as stuffing, so that the industrialized application of the pomelo peel is realized, and the golden pomelo peel stuffing has a very good application prospect.
Description
Technical Field
The invention relates to the technical field of deep processing of pomelos, and in particular relates to golden pomelo peel filling and a preparation method and application thereof.
Background
Grapefruit (scientific name: Citrus maxima) is a mature fruit of grapefruit, a rutaceae plant, and is mainly produced in southern areas of China. The pomelo is rich in nutrient substances and has high medicinal value, especially the pomelo peel has a slightly golden yellow appearance, a plurality of concave round points and convex oil points, and a white, slightly soft and elastic inner surface which is flocculent. Researches find that the shaddock peel is rich in limonin substances such as naringin, neohesperidin and the like, can reduce the viscosity of blood circulation, reduce the formation of thrombus and is beneficial to preventing the occurrence of cerebral apoplexy; furthermore, the shaddock peel contains more shaddock oil, and the purely natural shaddock essential oil can be obtained by extraction. Researches also find that the shaddock peel contains a large amount of water-soluble dietary fibers, so that beneficial bacteria in intestinal tracts can be effectively activated, and the shaddock peel also has the effects of improving sugar resistance, reducing blood fat and the like. In addition, the traditional Chinese medicine believes that the shaddock peel is pungent, bitter and sweet in taste and warm in nature, has the effects of reducing phlegm, relieving cough, regulating qi and relieving pain, so that the shaddock peel is a health-care food which is prepared by people and has the effects of warming stomach, eliminating phlegm, relieving cough and moistening throat.
However, after the grapefruit is eaten by people and processed, the grapefruit peel with the fresh weight of 20-30% cannot be utilized. Most of the shaddock peels are dried in the sun, burned or directly thrown away as wastes, which not only causes serious pollution to the ecological environment, but also greatly wastes abundant resources in the shaddock peels. In recent years, some food products such as grapefruit tea, grapefruit sugar, grapefruit preserved fruit, grapefruit jam and the like are gradually developed from grapefruit, but most of the products are processed from grapefruit pulp, the grapefruit peel is rarely utilized, and particularly each type of grapefruit food needs to be processed separately, so that the deep processing technology of the grapefruit peel is complex, the utilization rate of the grapefruit peel is low, the universal universality of all types of food cannot be achieved, and the industrial application of the grapefruit peel is difficult to achieve.
Therefore, how to fully utilize a large amount of shaddock peel to develop a novel semi-finished food material which is nutritional and healthy, easy to match and capable of being conveniently added into various foods to be used as stuffing is a development direction for really realizing large-scale and industrialized application of shaddock peel.
Disclosure of Invention
The invention aims to provide golden pomelo peel filling which is nutritional and healthy, easy to match and delicious in taste, and a preparation method and application thereof, aiming at overcoming the defects in the prior art.
The purpose of the invention is realized by the following technical scheme:
the preparation method of the golden pomelo seed skin stuffing comprises the following steps:
step a, taking 15-25 parts of brown sugar, 8-12 parts of brown sugar, 2-4 parts of brown sugar or honey, 75-85 parts of Meizhou golden pomelo peel, 8-12 parts of orange peel, 3-8 parts of orange peel, 2-4 parts of tea seeds, 0.5-1.5 parts of pomelo flower, 0.3-0.8 part of pomelo leaf, 0.3-0.8 part of rose and 1200 parts of purified water by weight, uniformly mixing, putting into a sealed container, naturally fermenting for a period of time, and then filtering to obtain pomelo ferment;
b, selecting fresh pomelo, cleaning the peel, cutting the peel with a certain thickness from outside to inside, removing black spots on the peel, and then cutting into shreds to obtain pomelo peel shreds;
step c, performing enzyme deactivation treatment on the shaddock peel shreds;
d, soaking the green-removed shaddock peel shreds by using shaddock enzyme, soda water and salt solution in sequence;
step e, rinsing the soaked pomelo peel shreds with clear water, and dehydrating;
step f, heating the dehydrated pomelo peel strips at 100 ℃ for 5-6min, and then performing dehydration treatment;
step g, adding 2-4 parts of white granulated sugar, 2-4 parts of plum juice, 0.5-1.5 parts of salt, 0.5-1.5 parts of table vinegar, 0.5-1.5 parts of chilli sauce, 0.5-1.5 parts of pepper, 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of dried orange peel, 0.5-1.5 parts of clove, 0.5-1.5 parts of cumin, 0.5-1.5 parts of mustard and 0.5-1.5 parts of perilla in parts by weight into a cooking pot, and stirring and mixing at 50-60 ℃ to obtain concentrated sauce; then adding 350-450 parts of the shaddock peel shreds obtained in the step f, continuously stirring and decocting for a period of time, heating to 80-90 ℃, and continuously decocting for a period of time to obtain the golden shaddock peel stuffing;
and h, filling and sterilizing the golden pomelo peel stuffing to obtain a finished product.
In the technical scheme, in the step a, the fermentation time is 1-3 years.
In the above technical scheme, in the step b, the grapefruit peel with the thickness of 2-6mm is cut from outside to inside.
In the above technical scheme, in the step c, the water-removing treatment adopts steam water-removing, the steam temperature is 110-120 ℃, and the water-removing time is 2-3 min.
In the above technical scheme, in the step d, the soaking time is 30-40 min.
In the technical scheme, in the steps e and f, the dehydration time is 4-6 min.
In the technical scheme, in the step g, stirring and mixing are carried out for 3-5min at 50-60 ℃; adding the pomelo peel strips, continuously stirring and decocting for 20-30min, heating to 80-90 ℃, and continuously decocting for 5-10 min.
The invention also provides golden pomelo peel filling, which is prepared by adopting the preparation method.
The invention also provides application of the golden pomelo peel stuffing in preparation of foods and drinks.
The invention has the beneficial effects that:
the invention relates to golden pomelo peel stuffing which is prepared by adopting pomelo peel through special process treatment and refining with a plurality of ingredients, wherein the pomelo peel is prepared by cutting golden yellow peel with a certain thickness, shredding, deactivating enzyme of the pomelo peel, soaking with special pomelo ferment, soda water and salt water in sequence, heating and dehydrating, heating and heating 450 parts of pomelo peel with 350 and 450 parts of white granulated sugar 2-4 parts, plum juice 2-4 parts, salt 0.5-1.5 parts, vinegar 0.5-1.5 parts, chilli sauce 0.5-1.5 parts, pepper 0.5-1.5 parts, cassia bark 0.5-1.5 parts, dried orange peel 0.5-1.5 parts, clove 0.5-1.5 parts, cumin 0.5-1.5 parts, mustard 0.5-1.5 parts and concentrated seasoning juice 0.5-1.5 parts, decocting for a period of 80-90 ℃, and continuously decocting for a period of time to obtain the golden pomelo peel stuffing. In the preparation process, the key step is that the specially-made pomelo enzymes are adopted for soaking and cleaning, the pomelo enzymes are prepared by naturally fermenting pomelo peel pomace and the like, can generate a large amount of active enzymes, and can thoroughly remove pesticide residues, bacteria, worm eggs, viruses and the like on the pomelo peel, so that the natural, pollution-free and non-irritant quality of the processed pomelo peel is ensured; then cutting the shaddock peel with the thickness of 2-6mm from outside to inside and cutting the shaddock peel into shaddock peel shreds, thereby better retaining the water-soluble dietary fiber, the naringin and other bioactive components which are rich in the shaddock peel, after cooking and boiling, the pomelo oil rich in the pomelo peel is extracted and then is refined and processed with the special concentrated sauce, the obtained golden pomelo peel stuffing is delicious in taste, fresh in smell and rich in various naringin, water-soluble dietary fiber, pomelo oil and other functional components unique to pomelo peel, and can be used as a semi-finished product stuffing to be conveniently added into various foods and drinks, for example, the stuffing is added into cakes including moon cakes, flaky pastries and the like, fried bags, fried foods, quick-frozen foods, various condiments, drinks including milkshakes, ice creams and the like, jellies, sausages, various special snacks and the like, so that novel healthy foods and drinks with rich mouthfeel and nutrition are prepared. Therefore, the shaddock peel food is a novel healthy food material which is nutritional and healthy, can be matched with various foods, is easy to process, can realize large-scale and industrial application of shaddock peel, and has a very good application prospect.
Detailed Description
The present invention will be described in further detail with reference to the following examples, but the present invention is not limited thereto.
Example 1:
the preparation method of the golden pomelo peel stuffing of the embodiment is as follows:
step a, taking 15 parts of brown sugar, 8 parts of brown sugar, 2 parts of brown sugar, 75 parts of gold pomelo peel in Meizhou, 8 parts of orange peel, 3 parts of orange peel, 2 parts of tea seeds, 1 part of pomelo flower, 0.5 part of pomelo leaf, 0.3 part of rose and 800 parts of purified water according to parts by weight, uniformly mixing, putting into a sealed container, naturally fermenting for one year, and filtering to obtain pomelo ferment;
b, selecting fresh pomelo, cleaning the peel, cutting the peel with the thickness of 2mm from outside to inside, removing black spots on the peel, and then cutting into shreds to obtain pomelo peel shreds;
c, performing steam de-enzyming treatment on the shaddock ped slices, wherein the steam temperature is 110 ℃, and the de-enzyming time is 3 min;
d, soaking the green-removed pomelo peel shreds by using pomelo enzymes, soda water and salt solution in sequence for 30 min;
step e, rinsing the soaked pomelo peel strips with clear water, and dehydrating for 4 min;
step f, heating the dehydrated pomelo peel strips at 100 ℃ for 5min, and dehydrating for 4 min;
step g, adding 2 parts by weight of white granulated sugar, 2 parts by weight of plum juice, 0.5 part by weight of salt, 0.5 part by weight of table vinegar, 0.5 part by weight of chilli sauce, 0.5 part by weight of pepper, 0.5 part by weight of cassia bark, 0.5 part by weight of dried orange peel, 0.5 part by weight of clove, 1 part by weight of cumin, 0.5 part by weight of mustard and 1 part by weight of perilla frutescens into a cooking pot, and stirring and mixing for 3min at 60 ℃ to obtain concentrated sauce; adding 350 parts of the shaddock peel shreds obtained in the step f, continuously stirring and decocting for 20min, heating to 90 ℃, and continuously decocting for 5min to obtain the golden shaddock peel stuffing;
and h, filling and sterilizing the golden pomelo peel stuffing to obtain a finished product.
Example 2:
the preparation method of the golden pomelo peel stuffing of the embodiment is as follows:
step a, taking 20 parts of brown sugar, 10 parts of brown sugar, 3 parts of honey, 80 parts of Meizhou golden pomelo peel, 10 parts of orange peel, 5 parts of orange peel, 3 parts of tea seeds, 0.5 part of pomelo flower, 0.8 part of pomelo leaf, 0.8 part of rose and 1000 parts of purified water according to parts by weight, uniformly mixing, filling into a sealed container, naturally fermenting for one and a half years, and filtering to obtain pomelo ferment;
b, selecting fresh pomelo, cleaning the peel, cutting the peel with the thickness of 4mm from outside to inside, removing black spots on the peel, and then cutting into shreds to obtain pomelo peel shreds;
c, performing steam enzyme deactivation treatment on the shaddock ped slices, wherein the steam temperature is 120 ℃, and the enzyme deactivation time is 2 min;
d, soaking the green-removed pomelo peel shreds by using pomelo enzymes, soda water and salt solution in sequence for 40 min;
step e, rinsing the soaked pomelo peel strips with clear water, and dehydrating for 6 min;
step f, heating the dehydrated pomelo peel strips at 100 ℃ for 6min, and dehydrating for 6 min;
step g, adding 4 parts of white granulated sugar, 3 parts of plum juice, 1.5 parts of salt, 1.5 parts of table vinegar, 1.5 parts of chilli sauce, 1.5 parts of pepper, 1 part of cassia bark, 1.5 parts of dried orange peel, 1.5 parts of clove, 0.5 part of cumin, 1.5 parts of mustard and 1.5 parts of perilla in parts by weight into a cooking pot, and stirring and mixing for 5min at 50 ℃ to obtain concentrated sauce; adding 450 parts of the shaddock peel shreds obtained in the step f, continuously stirring and decocting for 30min, heating to 90 ℃, and continuously decocting for 5min to obtain the golden shaddock peel stuffing;
and h, filling and sterilizing the golden pomelo peel stuffing to obtain a finished product.
Example 3:
the preparation method of the golden pomelo peel stuffing of the embodiment is as follows:
step a, taking 25 parts of brown sugar, 12 parts of brown sugar, 4 parts of yellow sugar, 85 parts of Meizhou golden pomelo peel, 12 parts of orange peel, 8 parts of orange peel, 4 parts of tea seeds, 1.5 parts of pomelo flower, 0.8 part of pomelo leaf, 0.8 part of rose and 1200 parts of purified water according to parts by weight, uniformly mixing, putting into a sealed container, naturally fermenting for two years, and filtering to obtain pomelo ferment;
b, selecting fresh pomelo, cleaning the peel, cutting the pomelo peel with the thickness of 6mm from outside to inside, removing black spots on the pomelo peel, and then cutting into shreds to obtain pomelo peel shreds;
c, performing steam de-enzyming treatment on the shaddock ped slices, wherein the steam temperature is 115 ℃, and the de-enzyming time is 2.5 min;
d, soaking the green-removed pomelo peel shreds by using pomelo enzymes, soda water and salt solution in sequence for 35 min;
step e, rinsing the soaked pomelo peel strips with clear water, and dehydrating for 5 min;
step f, heating the dehydrated pomelo peel strips at 100 ℃ for 5min, and dehydrating for 5 min;
step g, adding 3 parts of white granulated sugar, 4 parts of plum juice, 1 part of salt, 1.2 parts of table vinegar, 0.8 part of chilli sauce, 1.3 parts of pepper, 1.2 parts of cassia bark, 1 part of dried orange peel, 0.8 part of clove, 1.3 parts of cumin, 0.9 part of mustard and 0.5 part of perilla in parts by weight into a cooking pot, and stirring and mixing for 4min at 55 ℃ to obtain concentrated sauce; adding 385 parts of the shaddock peel shreds obtained in the step f, continuously stirring and decocting for 25min, heating to 85 ℃, and continuously decocting for 7min to obtain the golden shaddock peel stuffing;
and h, filling and sterilizing the golden pomelo peel stuffing to obtain a finished product.
Example 4:
the preparation method of the golden pomelo peel stuffing of the embodiment is as follows:
step a, taking 22 parts of brown sugar, 11 parts of brown sugar, 3 parts of honey, 82 parts of Meizhou golden pomelo peel, 11 parts of orange peel, 6 parts of orange peel, 3 parts of tea seeds, 1.2 parts of pomelo flower, 0.6 part of pomelo leaf, 0.3 part of rose and 900 parts of purified water according to parts by weight, uniformly mixing, putting into a sealed container, naturally fermenting for three years, and filtering to obtain pomelo ferment;
b, selecting fresh pomelo, cleaning the peel, cutting the pomelo peel with the thickness of 5mm from outside to inside, removing black spots on the pomelo peel, and then cutting into shreds to obtain pomelo peel shreds;
c, performing steam de-enzyming treatment on the shaddock ped slices, wherein the steam temperature is 118 ℃, and the de-enzyming time is 2 min;
d, soaking the green-removed pomelo peel shreds by using pomelo enzymes, soda water and salt solution in sequence for 30-40 min;
step e, rinsing the soaked pomelo peel strips with clear water, and dehydrating for 4 min;
step f, heating the dehydrated pomelo peel strips at 100 ℃ for 5min, and dehydrating for 4 min;
step g, adding 2-4 parts of white granulated sugar, 2-4 parts of plum juice, 0.5-1.5 parts of salt, 1 part of table vinegar, 1.2 parts of chilli sauce, 0.9 part of pepper, 1.5 parts of cassia bark, 0.7 part of dried orange peel, 1.3 parts of clove, 1.5 parts of cumin, 1.3 parts of mustard and 0.8 part of perilla in parts by weight into a cooking pot, and stirring and mixing for 3min at 53 ℃ to obtain concentrated sauce; adding 430 parts of the shaddock peel shreds obtained in the step f, continuously stirring and decocting for 28min, heating to 82 ℃, and continuously decocting for 6min to obtain the golden shaddock peel stuffing;
and h, filling and sterilizing the golden pomelo peel stuffing to obtain a finished product.
The above-mentioned embodiments are only for convenience of description, and are not intended to limit the present invention in any way, and those skilled in the art will understand that the technical features of the present invention can be modified or changed by other equivalent embodiments without departing from the scope of the present invention.
Claims (9)
1. A preparation method of golden pomelo peel stuffing is characterized by comprising the following steps: the method comprises the following steps:
step a, taking 15-25 parts of brown sugar, 8-12 parts of brown sugar, 2-4 parts of brown sugar or honey, 75-85 parts of Meizhou golden pomelo peel, 8-12 parts of orange peel, 3-8 parts of orange peel, 2-4 parts of tea seeds, 0.5-1.5 parts of pomelo flower, 0.3-0.8 part of pomelo leaf, 0.3-0.8 part of rose and 1200 parts of purified water by weight, uniformly mixing, putting into a sealed container, naturally fermenting for a period of time, and then filtering to obtain pomelo ferment;
b, selecting fresh pomelo, cleaning the peel, cutting the peel with a certain thickness from outside to inside, removing black spots on the peel, and then cutting into shreds to obtain pomelo peel shreds;
step c, performing enzyme deactivation treatment on the shaddock peel shreds;
d, soaking the green-removed shaddock peel shreds by using shaddock enzyme, soda water and salt solution in sequence;
step e, rinsing the soaked pomelo peel shreds with clear water, and dehydrating;
step f, heating the dehydrated pomelo peel strips at 100 ℃ for 5-6min, and then performing dehydration treatment;
step g, adding 2-4 parts of white granulated sugar, 2-4 parts of plum juice, 0.5-1.5 parts of salt, 0.5-1.5 parts of table vinegar, 0.5-1.5 parts of chilli sauce, 0.5-1.5 parts of pepper, 0.5-1.5 parts of cassia bark, 0.5-1.5 parts of dried orange peel, 0.5-1.5 parts of clove, 0.5-1.5 parts of cumin, 0.5-1.5 parts of mustard and 0.5-1.5 parts of perilla in parts by weight into a cooking pot, and stirring and mixing at 50-60 ℃ to obtain concentrated sauce; then adding 350-450 parts of the shaddock peel shreds obtained in the step f, continuously stirring and decocting for a period of time, heating to 80-90 ℃, and continuously decocting for a period of time to obtain the golden shaddock peel stuffing;
and h, filling and sterilizing the golden pomelo peel stuffing to obtain a finished product.
2. The method for preparing the golden pomelo peel filling according to claim 1, wherein the method comprises the following steps: in the step a, the fermentation time is 1-3 years.
3. The method for preparing the golden pomelo peel filling according to claim 1, wherein the method comprises the following steps: and b, cutting the grapefruit peel with the thickness of 2-6mm from outside to inside.
4. The method for preparing the golden pomelo peel filling according to claim 1, wherein the method comprises the following steps: in the step c, the water-removing treatment adopts steam water-removing, the steam temperature is 110-120 ℃, and the water-removing time is 2-3 min.
5. The method for preparing the golden pomelo peel filling according to claim 1, wherein the method comprises the following steps: in the step d, the soaking time is 30-40 min.
6. The method for preparing the golden pomelo peel filling according to claim 1, wherein the method comprises the following steps: in steps e and f, the dehydration time is 4-6 min.
7. The method for preparing the golden pomelo peel filling according to claim 1, wherein the method comprises the following steps: step g, stirring and mixing for 3-5min at 50-60 ℃; adding the pomelo peel strips, continuously stirring and decocting for 20-30min, heating to 80-90 ℃, and continuously decocting for 5-10 min.
8. A golden pomelo peel stuffing is characterized in that: the golden pomelo peel filling is prepared by the preparation method of any one of claims 1 to 7.
9. Use of a golden pomelo peel filling according to claim 8 in the preparation of food and beverage products.
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| CN107897483A (en) * | 2017-11-28 | 2018-04-13 | 薛晓君 | The production method of pomelo peel preserved fruit |
| CN109619507A (en) * | 2019-02-18 | 2019-04-16 | 广东柚通柚美农产品技术研究有限公司 | A kind of grapefruit flavor sauce and preparation method thereof |
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| CN104522587A (en) * | 2014-12-11 | 2015-04-22 | 仲恺农业工程学院 | Pickled vegetables with fresh peppers, fermented soya beans and shaddock peel and preparation method for pickled vegetables |
| CN106804670A (en) * | 2016-12-22 | 2017-06-09 | 重庆三峡学院 | A kind of shaddock ped dessert fillings and its crisp short cakes with sesame |
| CN107897483A (en) * | 2017-11-28 | 2018-04-13 | 薛晓君 | The production method of pomelo peel preserved fruit |
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Application publication date: 20200218 |