CN111109501A - Vinegar-processed preserved tangerine peel and preparation process thereof - Google Patents

Vinegar-processed preserved tangerine peel and preparation process thereof Download PDF

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Publication number
CN111109501A
CN111109501A CN201811273094.4A CN201811273094A CN111109501A CN 111109501 A CN111109501 A CN 111109501A CN 201811273094 A CN201811273094 A CN 201811273094A CN 111109501 A CN111109501 A CN 111109501A
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China
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parts
tangerine peel
dried
vinegar
peel
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CN201811273094.4A
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Inventor
何乐声
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Jiangmen City Xinhui District Jinkangbao Dried Orange Peel Food Co ltd
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Jiangmen City Xinhui District Jinkangbao Dried Orange Peel Food Co ltd
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Priority to CN201811273094.4A priority Critical patent/CN111109501A/en
Publication of CN111109501A publication Critical patent/CN111109501A/en
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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
    • 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
    • A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • 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
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
    • 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)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Seasonings (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention relates to vinegar-fried preserved tangerine peel, which comprises, by weight, 400 to 500 parts of dried tangerine peel, 20 to 25 parts of liquorice, 20 to 30 parts of salt, 110 to 130 parts of sugar, 50 to 65 parts of white vinegar and 4 to 6 parts of smoked plum powder; the vinegar-fried preserved tangerine peel has the advantages that the tangerine peel is salty, mellow and aromatic, has soft mouthfeel, and has sour and refreshing flavor for helping customers feel sweet and promoting the secretion of saliva; the acidity is moderate, the food is sour and not chocking, and people feel happy; 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

Vinegar-processed preserved tangerine peel and preparation process thereof
Technical Field
The invention relates to the field of food processing, in particular to vinegar pickled preserved orange peel and a preparation process thereof, wherein the vinegar pickled preserved orange peel is seasoned based on white vinegar and smoked plum 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 vinegar nine-step processed dried orange peel and a preparation process thereof, which are realized by the following technical scheme:
a vinegar-fried preserved tangerine peel is prepared from dried tangerine peel (400-500 portions), liquorice root (20-25 portions), edible salt (20-30 portions), sugar (110-130 portions), white vinegar (50-65 portions) and plum powder (4-6 portions).
Compared with the prior preserved tangerine peel, the vinegar-fried preserved tangerine peel has the advantages that the vinegar-fried preserved tangerine peel is salty, mellow and aromatic, has soft mouthfeel, and has sour and refreshing flavor for helping customers feel sweet and promoting the secretion of saliva; the acidity is moderate, the food is sour and not chocking, and people feel happy; 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 vinegar-distilled preserved tangerine peel, the raw materials include, by weight, 450 parts of dried tangerine peel, 23 parts of liquorice, 25 parts of salt, 120 parts of sugar, 60 parts of white vinegar and 5 parts of smoked plum powder.
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 vinegar-distilled preserved tangerine peel 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 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 white vinegar and the dried orange peels 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 smoked plum powder on the dried orange peels, and continuously drying until the dried orange peels are in a semi-dry state.
As an improvement on the preparation process of the vinegar-fried preserved orange peel, in the step 6), before spraying the smoked plum powder, the juice left after the preserved orange peel in the step 5) is stood is uniformly poured on the preserved orange peel.
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 vinegar processed preserved orange peel comprises, by weight, 400-500 parts of dried orange peel, 20-25 parts of liquorice, 20-30 parts of salt, 110-130 parts of sugar, 50-65 parts of white vinegar and 4-6 parts of smoked plum powder.
Specifically, the method comprises the following steps:
example 1: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 20 parts of liquorice, 20 parts of salt, 110 parts of sugar, 50 parts of white vinegar and 4 parts of smoked plum powder.
Example 2: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 20 parts of liquorice, 20 parts of salt, 110 parts of sugar, 50 parts of white vinegar and 6 parts of smoked plum powder.
Example 3: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 20 parts of liquorice, 20 parts of salt, 110 parts of sugar, 65 parts of white vinegar and 4 parts of smoked plum powder.
Example 4: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 20 parts of liquorice, 20 parts of salt, 130 parts of sugar, 50 parts of white vinegar and 4 parts of smoked plum powder.
Example 5: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 20 parts of liquorice, 30 parts of salt, 110 parts of sugar, 50 parts of white vinegar and 4 parts of smoked plum powder.
Example 6: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 25 parts of liquorice, 20 parts of salt, 110 parts of sugar, 50 parts of white vinegar and 4 parts of smoked plum powder.
Example 7: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 25 parts of liquorice, 25 parts of salt, 110 parts of sugar, 50 parts of white vinegar and 4 parts of smoked plum powder.
Example 8: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 25 parts of liquorice, 25 parts of salt, 120 parts of sugar, 60 parts of white vinegar and 5 parts of smoked plum powder.
Example 9: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 25 parts of liquorice, 25 parts of salt, 110 parts of sugar, 65 parts of white vinegar and 6 parts of smoked plum powder.
Example 10: the vinegar-fried preserved tangerine peel comprises, by weight, 400 parts of dried tangerine peel, 25 parts of liquorice, 20 parts of salt, 120 parts of sugar, 60 parts of white vinegar and 5 parts of smoked plum powder.
Example 11: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dry tangerine peel, 25 parts of liquorice, 30 parts of salt, 130 parts of sugar, 65 parts of white vinegar and 6 parts of smoked plum powder.
Example 12: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dry tangerine peel, 25 parts of liquorice, 30 parts of salt, 130 parts of sugar, 65 parts of white vinegar and 4 parts of smoked plum powder.
Example 13: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dry tangerine peel, 25 parts of liquorice, 30 parts of salt, 130 parts of sugar, 50 parts of white vinegar and 6 parts of smoked plum powder.
Example 14: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dry tangerine peel, 25 parts of liquorice, 30 parts of salt, 110 parts of sugar, 65 parts of white vinegar and 6 parts of smoked plum powder.
Example 15: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dry tangerine peel, 25 parts of liquorice, 20 parts of salt, 130 parts of sugar, 65 parts of white vinegar and 6 parts of smoked plum powder.
Example 16: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dry tangerine peel, 25 parts of liquorice, 25 parts of salt, 120 parts of sugar, 60 parts of white vinegar and 5 parts of smoked plum powder.
Example 17: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dry tangerine peel, 25 parts of liquorice, 25 parts of salt, 120 parts of sugar, 65 parts of white vinegar and 6 parts of smoked plum powder.
Example 18: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dried tangerine peel, 20 parts of liquorice, 20 parts of salt, 110 parts of sugar, 55 parts of white vinegar and 6 parts of smoked plum powder.
Example 19: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dried tangerine peel, 20 parts of liquorice, 20 parts of salt, 130 parts of sugar, 60 parts of white vinegar and 5 parts of smoked plum powder.
Example 20: the vinegar-fried preserved tangerine peel comprises, by weight, 500 parts of dry tangerine peel, 25 parts of liquorice, 25 parts of salt, 130 parts of sugar, 60 parts of white vinegar and 5 parts of smoked plum powder.
Example 21: the vinegar-fried preserved tangerine peel comprises 450 parts of dried tangerine peel, 23 parts of liquorice, 25 parts of salt, 120 parts of sugar, 60 parts of white vinegar and 5 parts of smoked plum powder according to the weight parts of the raw materials.
Example 22: the vinegar-fried preserved tangerine peel comprises 450 parts of dried tangerine peel, 25 parts of liquorice, 28 parts of salt, 125 parts of sugar, 57 parts of white vinegar and 6 parts of smoked plum powder according to the weight parts of the raw materials.
Examples 1 to 22 the acetified nine-fold processed dried orange peel was prepared as follows:
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 white vinegar and the dried orange peels 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 smoked plum 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:
and 6) before spraying the smoked plum powder, uniformly pouring the residual juice after the dried orange peels in the step 5) are stood on the dried orange peels.
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 prior preserved tangerine peel, the vinegar-fried preserved tangerine peel has the advantages that the vinegar-fried preserved tangerine peel is salty, mellow and aromatic, has soft mouthfeel, and has sour and refreshing flavor for helping customers feel sweet and promoting the secretion of saliva; the acidity is moderate, the food is sour and not chocking, and people feel happy; 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. A vinegar-distilled preserved tangerine peel is characterized by comprising 400-500 parts by weight of dried tangerine peel, 20-25 parts by weight of liquorice, 20-30 parts by weight of salt, 110-130 parts by weight of sugar, 50-65 parts by weight of white vinegar and 4-6 parts by weight of plum powder.
2. The acetified preserved tangerine peel as claimed in claim 1, wherein: 450 parts of dried tangerine peel by weight,
23 parts of liquorice, 25 parts of salt, 120 parts of sugar, 60 parts of white vinegar and 5 parts of smoked plum powder.
3. The acetified preserved tangerine peel as claimed in claim 1, wherein: the dried pericarpium Citri Tangerinae is obtained from Xinhui mandarin orange.
4. A process for preparing vinegar-fried preserved orange peel as claimed in any one of claims 1 to 3, comprising the steps of:
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 white vinegar and the dried orange peels 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 smoked plum powder on the dried orange peels, and continuously drying until the dried orange peels are in a semi-dry state.
5. The process for preparing acetified preserved orange peel as claimed in claim 4, wherein: and 6) before spraying the smoked plum powder, uniformly pouring the residual juice after the dried orange peels in the step 5) are stood on the dried orange peels.
6. The process for preparing vinegar-stewed preserved tangerine peel according to claim 4 or 5, wherein: 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 acetified nine-processed pericarpium citri reticulatae according to claim 4 or 5, characterized by 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 vinegar-stewed preserved tangerine peel according to claim 4 or 5, wherein: the soaking and cooling process in the step 3) needs to change water twice at equal time intervals.
9. The process for preparing vinegar-stewed preserved tangerine peel according to claim 4 or 5, wherein: the standing time of the dried orange peel in the step 5) is 10 hours.
CN201811273094.4A 2018-10-30 2018-10-30 Vinegar-processed preserved tangerine peel and preparation process thereof Pending CN111109501A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811273094.4A CN111109501A (en) 2018-10-30 2018-10-30 Vinegar-processed preserved tangerine peel and preparation process thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811273094.4A CN111109501A (en) 2018-10-30 2018-10-30 Vinegar-processed preserved tangerine peel and preparation process thereof

Publications (1)

Publication Number Publication Date
CN111109501A true CN111109501A (en) 2020-05-08

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Application Number Title Priority Date Filing Date
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Country Status (1)

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