CN111096427A - Spicy nine-process dried orange peel and preparation process thereof - Google Patents
Spicy nine-process dried orange peel and preparation process thereof Download PDFInfo
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- CN111096427A CN111096427A CN201811255388.4A CN201811255388A CN111096427A CN 111096427 A CN111096427 A CN 111096427A CN 201811255388 A CN201811255388 A CN 201811255388A CN 111096427 A CN111096427 A CN 111096427A
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- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims description 9
- 239000000843 powder Substances 0.000 claims abstract description 34
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 32
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 32
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 32
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 32
- 235000008397 ginger Nutrition 0.000 claims abstract description 32
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 32
- 235000011477 liquorice Nutrition 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 31
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 241001672694 Citrus reticulata Species 0.000 claims description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 32
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 25
- 238000002791 soaking Methods 0.000 claims description 14
- 238000010438 heat treatment Methods 0.000 claims description 13
- 230000008569 process Effects 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 12
- 238000001816 cooling Methods 0.000 claims description 7
- 230000008859 change Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 3
- 235000011888 snacks Nutrition 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000006694 eating habits Nutrition 0.000 abstract description 3
- 210000003238 esophagus Anatomy 0.000 abstract description 3
- 210000000214 mouth Anatomy 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 28
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000001723 curing Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010003591 Ataxia Diseases 0.000 description 1
- 241000207199 Citrus Species 0.000 description 1
- 206010010947 Coordination abnormal Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 235000020971 citrus fruits Nutrition 0.000 description 1
- 239000000039 congener Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 208000016290 incoordination Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
Classifications
-
- 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
-
- 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
-
- 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
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention relates to a spicy nine-process dried orange peel, which comprises 400 to 500 parts of dried orange peel, 20 to 25 parts of liquorice, 15 to 25 parts of salt, 140 to 180 parts of sugar, 65 to 85 parts of ginger juice and 5 to 12 parts of chilli powder according to the parts by weight of the raw materials; the preserved tangerine peel with spicy flavor has salty, stale and aromatic taste, soft mouthfeel, spicy flavor which can stimulate food and guest, and spicy degree which is very suitable for the eating habits of the residents in Guangdong province; the taste is well-graded, and the stomach is wide open. The product can promote digestion, inhibit peculiar smell in oral cavity and esophagus, and make breath fresh, and is suitable for being used as daily snack for home and travel.
Description
Technical Field
The invention relates to the field of food processing, in particular to spicy flavored nine-degree-preserved tangerine peel and a preparation process thereof, wherein the nine-degree-preserved tangerine peel is seasoned by ginger juice and chilli powder.
Background
Pericarpium Citri Tangerinae is dried mature pericarp of Citrus reticulata Blanco of Citrus of Rutaceae and its cultivar, and is often used as a traditional Chinese medicinal material and also often listed as raw material of food material; the dried orange peel is mild in property, can also be used as aroma and bitter in taste, has the effects of expelling in-vivo moisture, regulating qi, strengthening spleen, eliminating dampness and phlegm and the like, is mainly used for treating incoordination between spleen and stomach, fullness and distention in chest and abdomen, poor appetite, cough and excessive phlegm and the like, belongs to a medicine and food congener, and is good in safety performance and wide in application range. The ancient times, the theory of 'thousand years ginseng and century dried orange peel' is provided, and particularly the dried orange peel made from Xinhui orange peel, namely Xinhui dried orange peel, is very popular. Xinhui dried orange peel gives off fragrant and pungent fragrance, is unique in quality, and is a traditional spice and a good seasoning product.
The preserved tangerine peel is a preserved fruit food, is called Guangdong preserved tangerine peel in all, and is different from Suzhou preserved tangerine peel in Suzhou.
The traditional nine-process dried orange peel generally adopts high-quality orange peel as a raw material, and is prepared into a formal product through nine processes of peel picking, soaking and bleaching, fresh keeping, peel cutting, pickling, draining, seasoning, repeated sun curing, storage, packaging and the like. Because the process is complicated and strict, it is called "Jiu Zhi".
As a national snack once popular nationwide, the nine-system dried orange peel is deeply loved by great snack enthusiasts due to the salty and aromatic flavor thereof, and is almost a necessary choice for people to travel at home. Meanwhile, the modern snack enthusiasts have new expectations and requirements for the flavor of the preserved tangerine peel in the process of exploring the traditional snacks.
Therefore, the development of a novel flavored nine-ingredient dried orange peel which meets and meets the requirements of consumers becomes a topic worth discussing.
Disclosure of Invention
The invention aims to innovate the flavor of the preserved tangerine peel in the traditional snack; based on the purpose, the invention provides a spicy nine-process dried orange peel and a preparation process thereof, and the spicy nine-process dried orange peel is realized by the following technical scheme:
the spicy nine-flavored dried orange peel is characterized by comprising, by weight, 400-500 parts of dried orange peel, 20-25 parts of liquorice, 15-25 parts of salt, 140-180 parts of sugar, 65-85 parts of ginger juice and 5-12 parts of chili powder.
Compared with the conventional preserved tangerine peel, the preserved tangerine peel with spicy flavor has the advantages that the preserved tangerine peel with spicy flavor is salty, mellow and fragrant, tastes soft and has spicy flavor which can stimulate food and guest, and the spicy degree is very suitable for the eating habits of the residents in Guangdong province; the taste is well-graded, and the stomach is wide open. The product can promote digestion, inhibit peculiar smell in oral cavity and esophagus, and make breath fresh, and is suitable for being used as daily snack for home and travel.
As an improvement on the spicy nine-process dried orange peel, the spicy nine-process dried orange peel can be precisely 450 parts of dried orange peel, 23 parts of liquorice, 20 parts of salt, 160 parts of sugar, 75 parts of ginger juice and 8 parts of chili powder according to the weight parts of the raw materials.
Further, the dried orange peel can be obtained from Xinhui mandarin orange. The dried orange peel made of the Xinhui oranges produced in the Xinhui contains more than 10 volatile oil contents than the dried orange peels of the oranges produced in other areas; the preserved tangerine peel prepared by the Xinhui tangerine peel has more fragrant smell and mellow taste.
A preparation process of the preserved tangerine peel with spicy flavor comprises the following steps:
1) cleaning the dried tangerine peel, soaking the dried tangerine peel in water to soften the dried tangerine peel, and fishing out the soaked tangerine peel for later use;
2) heating clear water to boil, putting the dried orange peel obtained in the step 1) into the boiling water, continuously heating for 2-5 minutes, and then fishing out
Standby;
3) putting the dried orange peels obtained in the step 2) into clear water again for soaking, cooling and then taking out for later use;
4) conveying the dried orange peels obtained in the step 3) into a baking room to be dried to be in a semi-dry state for later use;
5) adding clear water 20 times of the weight of Glycyrrhrizae radix into Glycyrrhrizae radix, heating to boil, and decocting until the water amount is reduced to 1/4
Adding salt and sugar to 1/3, stirring, boiling again, adding ginger water and pericarpium Citri Tangerinae obtained in step 4), and slowly adding
Standing for 8-12 hours after uniformly stirring;
6) conveying the dried orange peels obtained in the step 5) into a curing barn for drying until the dried orange peels can be naturally separated, and spraying the dried orange peels
And (5) continuously drying the chilli powder to a semi-dry state.
As an improvement on the preparation process of the preserved orange peel with spicy flavor, in the step 6), before the pepper powder is sprinkled, the juice left after the orange peel in the step 5) is stood is poured on the orange peel uniformly.
Further, the process of soaking the dried tangerine peels in the step 1) needs to change water three times at equal time intervals.
Further, the heating time of the dried orange peel in the step 2) in the boiling water is 3 minutes.
Further, the soaking and cooling process in the step 3) needs to change water twice at equal time intervals.
Further, the standing time of the dried orange peel in the step 5) is 10 hours.
Detailed Description
The spicy nine-process dried orange peel comprises, by weight, 400-500 parts of dried orange peel, 20-25 parts of liquorice, 15-25 parts of salt, 140-180 parts of sugar, 65-85 parts of ginger juice and 5-12 parts of chilli powder.
Specifically, the method comprises the following steps:
example 1: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 20 parts of liquorice, 15 parts of salt, 140 parts of sugar, 65 parts of ginger juice and 5 parts of chili powder.
Example 2: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 25 parts of liquorice, 15 parts of salt, 140 parts of sugar, 65 parts of ginger juice and 5 parts of chili powder.
Example 3: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 20 parts of liquorice, 25 parts of salt, 140 parts of sugar, 65 parts of ginger juice and 5 parts of chili powder.
Example 4: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 140 parts of sugar, 65 parts of ginger juice and 5 parts of chili powder.
Example 5: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 20 parts of liquorice, 15 parts of salt, 180 parts of sugar, 65 parts of ginger juice and 5 parts of chili powder.
Example 6: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 20 parts of liquorice, 25 parts of salt, 180 parts of sugar, 65 parts of ginger juice and 5 parts of chili powder.
Example 7: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 20 parts of liquorice, 25 parts of salt, 180 parts of sugar, 85 parts of ginger juice and 5 parts of chili powder.
Example 8: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 20 parts of liquorice, 25 parts of salt, 180 parts of sugar, 85 parts of ginger juice and 12 parts of chili powder.
Example 9: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 20 parts of liquorice, 20 parts of salt, 160 parts of sugar, 85 parts of ginger juice and 12 parts of chili powder.
Example 10: the spicy nine-flavored dried orange peel comprises, by weight, 400 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 180 parts of sugar, 85 parts of ginger juice and 12 parts of chili powder.
Example 11: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 180 parts of sugar, 85 parts of ginger juice and 12 parts of chili powder.
Example 12: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 180 parts of sugar, 85 parts of ginger juice and 5 parts of chili powder.
Example 13: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 180 parts of sugar, 65 parts of ginger juice and 12 parts of chili powder.
Example 14: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 180 parts of sugar, 65 parts of ginger juice and 5 parts of chili powder.
Example 15: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 140 parts of sugar, 85 parts of ginger juice and 12 parts of chili powder.
Example 16: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 140 parts of sugar, 85 parts of ginger juice and 5 parts of chili powder.
Example 17: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 140 parts of sugar, 65 parts of ginger juice and 12 parts of chili powder.
Example 18: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 25 parts of salt, 140 parts of sugar, 65 parts of ginger juice and 5 parts of chili powder.
Example 19: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 15 parts of salt, 180 parts of sugar, 85 parts of ginger juice and 12 parts of chili powder.
Example 20: the spicy nine-flavored dried orange peel comprises, by weight, 500 parts of dried orange peel, 25 parts of liquorice, 15 parts of salt, 180 parts of sugar, 85 parts of ginger juice and 5 parts of chili powder.
Example 21: the spicy nine-flavored dried orange peel comprises 450 parts of dried orange peel, 23 parts of liquorice, 20 parts of salt, 160 parts of sugar, 75 parts of ginger juice and 8 parts of chili powder according to the weight parts of the raw materials.
Example 22: the spicy nine-flavored dried orange peel comprises 450 parts of dried orange peel, 25 parts of liquorice, 20 parts of salt, 160 parts of sugar, 80 parts of ginger juice and 10 parts of chili powder according to the weight parts of the raw materials.
The spicy flavored nine-season orange peels of examples 1-22 are prepared by the following steps:
1) cleaning the dried tangerine peel, soaking the dried tangerine peel in water to soften the dried tangerine peel, and fishing out the soaked tangerine peel for later use;
2) heating clear water to boil, putting the dried orange peels obtained in the step 1) into the boiling water, continuously heating for 2-5 minutes, and then taking out for later use;
3) putting the dried orange peels obtained in the step 2) into clear water again for soaking, cooling and then taking out for later use;
4) conveying the dried orange peels obtained in the step 3) into a baking room to be dried to be in a semi-dry state for later use;
5) adding clear water with the weight being 20 times that of the liquorice into the liquorice, heating, boiling, continuously decocting until the water amount is reduced to 1/4-1/3, adding salt and sugar, uniformly stirring, boiling again, adding ginger water and the dried orange peel obtained in the step 4), slowly stirring uniformly, and standing for 8-12 hours;
6) conveying the dried orange peels obtained in the step 5) into a baking room, drying until the dried orange peels can be naturally separated, spraying chilli powder on the dried orange peels, and continuously drying until the dried orange peels are in a semi-dry state.
Specifically, the method comprises the following steps:
the process of soaking the dried orange peel in the step 1) needs to change water for three times at equal time intervals. Because the bitter substances of the dried orange peels are gradually dissolved into the water in the soaking process, the water is changed in time to accelerate the debittering efficiency of the dried orange peels.
The heating time of the dried orange peel in the boiling water in the step 2) is 3 minutes. The time for heating the dried orange peel in boiling water to remove bitter taste is strictly controlled, and the integrity of the dried orange peel can be kept as much as possible.
The soaking and cooling process in the step 3) needs to change water twice at equal time intervals. The operation can not only accelerate the cooling of the dried orange peel, but also better remove the original bitter taste of the dried orange peel.
The standing time of the dried orange peel in the step 5) is 10 hours.
Compared with the conventional preserved tangerine peel, the preserved tangerine peel with spicy flavor has the advantages that the preserved tangerine peel with spicy flavor is salty, mellow and fragrant, tastes soft and has spicy flavor which can stimulate food and guest, and the spicy degree is very suitable for the eating habits of the residents in Guangdong province; the taste is well-graded, and the stomach is wide open. The product can promote digestion, inhibit peculiar smell in oral cavity and esophagus, and make breath fresh, and is suitable for being used as daily snack for home and travel.
The present invention is not limited to the above-described embodiments, and various modifications and variations of the present invention are intended to be included within the scope of the claims and the equivalent technology of the present invention if they do not depart from the spirit and scope of the present invention.
Claims (9)
1. The spicy nine-flavored dried orange peel is characterized by comprising, by weight, 400-500 parts of dried orange peel, 20-25 parts of liquorice, 15-25 parts of salt, 140-180 parts of sugar, 65-85 parts of ginger juice and 5-12 parts of chili powder.
2. The spicy flavored nine-season tangerine peel according to claim 1, characterized in that: the raw materials include 450 portions of dried tangerine peel, 23 portions of liquorice, 20 portions of salt, 160 portions of sugar, 75 portions of ginger juice and 8 portions of chilli powder.
3. The spicy flavored nine-season tangerine peel according to claim 1, characterized in that: the dried pericarpium Citri Tangerinae is obtained from Xinhui mandarin orange.
4. The preparation process of the spicy nine-season orange peel according to any one of claims 1 to 3, characterized by comprising the following steps:
1) cleaning the dried tangerine peel, soaking the dried tangerine peel in water to soften the dried tangerine peel, and fishing out the soaked tangerine peel for later use;
2) heating clear water to boil, putting the dried orange peels obtained in the step 1) into the boiling water, continuously heating for 2-5 minutes, and then taking out for later use;
3) putting the dried orange peels obtained in the step 2) into clear water again for soaking, cooling and then taking out for later use;
4) conveying the dried orange peels obtained in the step 3) into a baking room to be dried to be in a semi-dry state for later use;
5) adding clear water with the weight being 20 times that of the liquorice into the liquorice, heating, boiling, continuously decocting until the water amount is reduced to 1/4-1/3, adding salt and sugar, uniformly stirring, boiling again, adding the ginger juice and the dried orange peel obtained in the step 4), slowly stirring uniformly, and standing for 8-12 hours;
6) conveying the dried orange peels obtained in the step 5) into a baking room, drying until the dried orange peels can be naturally separated, spraying chilli powder on the dried orange peels, and continuously drying until the dried orange peels are in a semi-dry state.
5. The preparation process of the spicy nine-process dried orange peel according to claim 4, wherein the preparation process comprises the following steps: and in the step 6), before the pepper powder is sprayed, the juice left after the dried orange peel in the step 5) is stood is uniformly poured on the dried orange peel.
6. The process for preparing the preserved orange peel with spicy flavor according to claim 4 or 5, wherein the process comprises the following steps: the process of soaking the dried orange peel in the step 1) needs to change water for three times at equal time intervals.
7. The spicy flavored nine-season tangerine peel according to claim 4 or 5, comprising the steps of: the heating time of the dried orange peel in the boiling water in the step 2) is 3 minutes.
8. The process for preparing the preserved orange peel with spicy flavor according to claim 4 or 5, wherein the process comprises the following steps: the soaking and cooling process in the step 3) needs to change water twice at equal time intervals.
9. The process for preparing the preserved orange peel with spicy flavor according to claim 4 or 5, wherein the process comprises the following steps: the standing time of the dried orange peel in the step 5) is 10 hours.
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| CN201811255388.4A CN111096427A (en) | 2018-10-26 | 2018-10-26 | Spicy nine-process dried orange peel and preparation process thereof |
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| CN201811255388.4A CN111096427A (en) | 2018-10-26 | 2018-10-26 | Spicy nine-process dried orange peel and preparation process thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335857A (en) * | 2020-10-14 | 2021-02-09 | 吴伏兴 | Orange peel hot and spicy dish and preparation method thereof |
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2018
- 2018-10-26 CN CN201811255388.4A patent/CN111096427A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112335857A (en) * | 2020-10-14 | 2021-02-09 | 吴伏兴 | Orange peel hot and spicy dish and preparation method thereof |
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Application publication date: 20200505 |