CN110800946A - Shaddock pickles made of shaddock peel and preparation method and application thereof - Google Patents
Shaddock pickles made of shaddock peel and preparation method and application thereof Download PDFInfo
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- CN110800946A CN110800946A CN201911117844.3A CN201911117844A CN110800946A CN 110800946 A CN110800946 A CN 110800946A CN 201911117844 A CN201911117844 A CN 201911117844A CN 110800946 A CN110800946 A CN 110800946A
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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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- 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
- A21D13/06—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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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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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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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- 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
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- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention relates to the technical field of deep processing of pomelos, in particular to a pomelo pickles prepared from pomelo peel and a preparation method and application thereof, wherein the pomelo pickles are prepared by cutting the whole pomelo peel into cubes, deactivating enzymes, sequentially soaking the pomelo peel into special pomelo enzymes, soda water and salt water, heating and dehydrating the pomelo pickles, mixing 450 parts of 350-plus pomelo peel shreds 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 vinegar, 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, 0.5-1.5 parts of perilla frutescens, 0.1-0.2 parts of citric acid, 0.1-0.2 parts of potassium sorbate and the like, and carrying out stir-frying. The grapefruit sauce is a seasoning sauce which is nutritional and healthy in vegetables, delicious in taste and convenient to prepare, can be added into various foods and drinks, so that industrial application of grapefruit peel is realized, and the grapefruit sauce has a very good application prospect.
Description
Technical Field
The invention relates to the technical field of deep processing of pomelos, in particular to a pomelo pickles made of pomelo peels, and a preparation method and application thereof.
Background
The traditional seasoning sauce is mainly used for coordinating the tastes of various foods and stimulating taste buds of eaters to improve the mouthfeel, so people often like adding the seasoning sauce into food materials which are cooked or not cooked. The existing seasoning sauce is prepared by processing raw materials such as peanut sauce, soybean and the like, adding auxiliary raw materials such as chili, garlic, salt, monosodium glutamate, sucrose, a preservative, soy sauce and the like, blending and stirring in sequence, and then pickling for a period of time. For the seasoning sauce, the selected raw materials and the preparation process are different, and the difference between the nutrient components and the flavor is large. With the improvement of living standard, people pay more and more attention to food nutrition and safety, and the selection of seasonings does not pay more attention to taste alone but to whether the seasonings are nutritional and healthy.
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 seasoning sauce which is nutritional and healthy, good in taste and easy to match, can be conveniently added into various food materials for use, and is a development direction for really realizing large-scale and industrialized application of the shaddock peel.
Disclosure of Invention
The invention aims to provide shaddock pickles made of shaddock peel, which are nutritional, healthy, good in taste and easy to process, and a preparation method and application thereof, aiming at the defects in the prior art.
The purpose of the invention is realized by the following technical scheme:
the preparation method of the shaddock pickles made of the shaddock peels 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 pomelos, cleaning the outer skins, cutting the whole pomelo outer skins containing the white parts of the inner surfaces, removing black spots on the pomelo outer skins, and dicing to obtain pomelo diced chips;
c, performing enzyme deactivation treatment on the pomelo peel dices;
d, soaking the green-removed diced pomelo peel by using pomelo enzyme, soda water and salt solution in sequence;
step e, rinsing the soaked diced pomelo peels with clear water, and dehydrating;
step f, heating the dehydrated pomelo peel dices at 100 ℃ for a period of time, 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, 0.5-1.5 parts of perilla, 0.5-1.5 parts of lemon juice, 0.1-0.2 parts of citric acid and 0.1-0.2 parts of potassium sorbate into a stirring pot by weight, and uniformly stirring and mixing at 50-60 ℃ to obtain concentrated sauce; then adding 350-450 parts of the shaddock peel dices obtained in the step f, continuously stirring until the shaddock peel dices are uniformly mixed, and stir-frying for a period of time at the temperature of 75-85 ℃ in a drum-type stirrer until the water content of the mixture is 15-20% to obtain the shaddock pickles;
and h, cooling the shaddock pickles, filling and sterilizing 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 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 step e, the dehydrated pomelo peel dices are heated at 100 ℃ for 5-6min, and the dehydration time is 4-6 min.
In the technical scheme, in the step f, the dehydration time is 4-6 min.
In the technical scheme, in the step g, the stirring and mixing time is 20-25min at 50-60 ℃; parching at 75-85 deg.C for 30-35 min.
The invention also provides a shaddock pickles prepared from the shaddock peel, which is prepared by adopting the preparation method.
The invention also provides application of the shaddock pickles made of the shaddock peel in preparing food and drink, and the shaddock pickles can be added into cakes including moon cakes and flaky pastries, fried foods, quick-frozen foods, various seasonings, drinks including milkshakes and ice creams, jellies, sausages, various special snacks and the like, so that novel healthy food and drink with rich mouthfeel and nutrition are prepared.
The invention has the beneficial effects that:
the invention relates to a pomelo pickle made of pomelo peel, which is prepared by adopting the pomelo peel through special process treatment and then refining with a plurality of ingredients, wherein the pomelo peel is the whole pomelo peel containing golden yellow peel on the outer surface and white part on the inner surface, the pomelo peel is cut off and diced into pomelo peel dices, then the pomelo peel dices are subjected to enzyme deactivation treatment, then the pomelo peel dices are sequentially subjected to special pomelo ferment, soda water and salt water soaking treatment, and after heating and dehydration, 450 parts of the pomelo peel, 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 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 powder, 0.5-1.5 parts of perilla frutescens and 0., 0.1 to 0.2 portion of citric acid and 0.1 to 0.2 portion of potassium sorbate, and then the concentrated sauce is heated to 75 to 85 ℃ to stir and fry until the water content of the mixture reaches 15 to 20 percent, thus obtaining the shaddock pickles made of shaddock peel. 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; cutting off the whole shaddock peel containing the golden outer surface peel and the white inner surface peel, and cutting into diced shaddock peel dices, so that functional components such as water-soluble dietary fibers, naringin and shaddock oil rich in the shaddock peel are better reserved, and then the shaddock peel dices are subjected to refining processing such as heating mixing, stir-frying and the like with special concentrated sauce, so that the shaddock pickles prepared from the obtained shaddock peel have delicious and Q-shaped mouthfeel, and the shaddock oil extracted in the refining process has fresh smell and is rich in various unique functional components such as naringin, water-soluble dietary fibers and shaddock oil of the shaddock peel; the grapefruit pickle is a convenient universal seasoning sauce, and can be added into various foods and drinks, for example, the grapefruit pickle is added into cakes such as moon cakes and flaky pastries, fried foods, quick-frozen foods, various seasonings, drinks such as milk shakes and ice creams, jellies, sausages, various special snacks and the like, so that novel healthy foods and drinks with rich mouthfeel and nutrition are prepared. Therefore, the novel healthy seasoning sauce is nutritional and healthy, is matched with various foods, is easy to process, and fully utilizes the shaddock peel for processing, so that the large-scale and industrialized application of the shaddock peel is realized, and the novel healthy seasoning sauce 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 shaddock pickles made of shaddock peel in 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 pomelos, cleaning the outer skins, cutting the whole pomelo outer skins containing the white parts of the inner surfaces, removing black spots on the pomelo outer skins, and dicing to obtain pomelo diced chips;
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, 1 part by weight of perilla, 0.1 part by weight of citric acid and 0.1 part by weight of potassium sorbate into a stirring pot, and stirring and mixing for 20min at 60 ℃ to obtain concentrated sauce; adding 350 parts of the shaddock peel dices obtained in the step f, continuously stirring until the shaddock peel dices are uniformly mixed, and stir-frying for 30min at 85 ℃ in a drum-type stirrer until the water content of the mixture is 15-20% to obtain the shaddock pickles;
and h, cooling the shaddock pickles, filling and sterilizing to obtain a finished product.
Example 2:
the preparation method of the shaddock pickles made of shaddock peel in 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 pomelos, cleaning the outer skins, cutting the whole pomelo outer skins containing the white parts of the inner surfaces, removing black spots on the pomelo outer skins, and dicing to obtain pomelo diced chips;
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 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, 1.5 parts of perilla, 0.2 part of citric acid and 0.2 part of potassium sorbate into a stirring pot by weight, and stirring and mixing for 25min at 50 ℃ to obtain concentrated sauce; adding 450 parts of the shaddock peel dices obtained in the step f, continuously stirring until the shaddock peel dices are uniformly mixed, and stir-frying for 35min at 75 ℃ in a drum-type stirrer until the water content of the mixture is 15-20% to obtain the shaddock pickles;
and h, cooling the shaddock pickles, filling and sterilizing to obtain a finished product.
Example 3:
the preparation method of the shaddock pickles made of shaddock peel in 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 pomelos, cleaning the outer skins, cutting the whole pomelo outer skins containing the white parts of the inner surfaces, removing black spots on the pomelo outer skins, and dicing to obtain pomelo diced chips;
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 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, 0.5 part of perilla, 0.15 part of citric acid and 0.15 part of potassium sorbate into a stirring pot by weight, and stirring and mixing for 23min at 53 ℃ to obtain concentrated sauce; adding 385 parts of the shaddock peel dices obtained in the step f, continuously stirring until the shaddock peel dices are uniformly mixed, and stir-frying for 33min at 78 ℃ in a drum-type stirrer until the water content of the mixture is 15-20% to obtain the shaddock pickles;
and h, cooling the shaddock pickles, filling and sterilizing to obtain a finished product.
Example 4:
the preparation method of the shaddock pickles made of shaddock peel in 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 pomelos, cleaning the outer skins, cutting the whole pomelo outer skins containing the white parts of the inner surfaces, removing black spots on the pomelo outer skins, and dicing to obtain pomelo diced chips;
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, 0.8 part of purple perilla, 0.1 part of citric acid and 0.2 part of potassium sorbate into a stirring pot by weight, and stirring and mixing for 22min at 57 ℃ to obtain concentrated sauce; adding 430 parts of the shaddock peel dices obtained in the step f, continuously stirring until the shaddock peel dices are uniformly mixed, and then putting the mixture into a drum-type stirrer to stir-fry for 32min at 83 ℃ until the water content of the mixture is 15-20%, thus obtaining the shaddock pickles;
and h, cooling the shaddock pickles, filling and sterilizing 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 shaddock pickles made of shaddock peel 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 pomelos, cleaning the outer skins, cutting the whole pomelo outer skins containing the white parts of the inner surfaces, removing black spots on the pomelo outer skins, and dicing to obtain pomelo diced chips;
c, performing enzyme deactivation treatment on the pomelo peel dices;
d, soaking the green-removed diced pomelo peel by using pomelo enzyme, soda water and salt solution in sequence;
step e, rinsing the soaked diced pomelo peels with clear water, and dehydrating;
step f, heating the dehydrated pomelo peel dices at 100 ℃ for a period of time, 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, 0.5-1.5 parts of perilla, 0.5-1.5 parts of lemon juice, 0.1-0.2 parts of citric acid and 0.1-0.2 parts of potassium sorbate into a stirring pot by weight, and uniformly stirring and mixing at 50-60 ℃ to obtain concentrated sauce; then adding 350-450 parts of the shaddock peel dices obtained in the step f, continuously stirring until the shaddock peel dices are uniformly mixed, and stir-frying for a period of time at the temperature of 75-85 ℃ in a drum-type stirrer until the water content of the mixture is 15-20% to obtain the shaddock pickles;
and h, cooling the shaddock pickles, filling and sterilizing to obtain a finished product.
2. The method for preparing shaddock pickles made of shaddock peel 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 shaddock pickles made of shaddock peel 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.
4. The method for preparing shaddock pickles made of shaddock peel according to claim 1, wherein the method comprises the following steps: in the step d, the soaking time is 30-40 min.
5. The method for preparing shaddock pickles made of shaddock peel according to claim 1, wherein the method comprises the following steps: in step e, heating the dehydrated pomelo peel dices at 100 ℃ for 5-6min, wherein the dehydration time is 4-6 min.
6. The method for preparing shaddock pickles made of shaddock peel according to claim 1, wherein the method comprises the following steps: in the step f, the dehydration time is 4-6 min.
7. The method for preparing shaddock pickles made of shaddock peel according to claim 1, wherein the method comprises the following steps: step g, stirring and mixing for 20-25min at 50-60 ℃; parching at 75-85 deg.C for 30-35 min.
8. The shaddock pickles made of shaddock peel is characterized in that: the shaddock pickles made of shaddock peel are prepared by the preparation method of any one of claims 1 to 7.
9. The use of the shaddock pickles made from shaddock peel as claimed in claim 8 in the preparation of food and beverage products.
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| CN105394638A (en) * | 2015-11-18 | 2016-03-16 | 傅曼琼 | Purely natural dried grapefruit peel snack and preparation method thereof |
| 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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| CN105394638A (en) * | 2015-11-18 | 2016-03-16 | 傅曼琼 | Purely natural dried grapefruit peel snack and preparation method thereof |
| 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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