CN111887421A - Shaddock peel sauce leisure food and preparation method thereof - Google Patents
Shaddock peel sauce leisure food and preparation method thereof Download PDFInfo
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- CN111887421A CN111887421A CN202010805676.3A CN202010805676A CN111887421A CN 111887421 A CN111887421 A CN 111887421A CN 202010805676 A CN202010805676 A CN 202010805676A CN 111887421 A CN111887421 A CN 111887421A
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- shaddock peel
- steaming
- shaddock
- sauce
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- 244000276331 Citrus maxima Species 0.000 title claims abstract description 51
- 235000001759 Citrus maxima Nutrition 0.000 title claims abstract description 43
- 235000013305 food Nutrition 0.000 title claims abstract description 25
- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000000346 sugar Nutrition 0.000 claims abstract description 14
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 235000009566 rice Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000209094 Oryza Species 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 238000003892 spreading Methods 0.000 claims description 6
- 230000007480 spreading Effects 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 8
- 235000011888 snacks Nutrition 0.000 abstract description 5
- 239000006227 byproduct Substances 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 206010011224 Cough Diseases 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000003647 oxidation Effects 0.000 description 3
- 238000007254 oxidation reaction Methods 0.000 description 3
- 230000037208 balanced nutrition Effects 0.000 description 2
- 235000019046 balanced nutrition Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
Abstract
The invention relates to the field of snack food processing, in particular to a shaddock peel sauce snack food and a preparation method thereof, wherein the shaddock peel sauce snack food is prepared from the following raw materials in parts by weight: 200 parts of shaddock peel, 100 parts of glutinous rice flour, 25 parts of chili powder, 8 parts of salt, 80 parts of sugar and 1.5 parts of monosodium glutamate. The shaddock peel sauce leisure food has the advantages that the shaddock by-products are processed into the food, waste is turned into wealth, the comprehensive utilization rate of the shaddock is improved, and the obtained shaddock peel sauce leisure food is rich in taste, low in sugar content, balanced in nutrition and has a certain health-care effect.
Description
Technical Field
The invention relates to the field of snack food processing, and particularly relates to a shaddock peel sauce snack food and a preparation method thereof.
Background
The fructus Citri Grandis is fruit of Rutaceae plant. The pomelo is delicious and sweet in fruit taste, the pomelo peel is precious, the pomelo peel is rich in various active ingredients such as dietary fiber, pectin, essential oil, pigment, naringin and the like, has the effects of resisting oxidation, reducing blood fat, resisting tumors, relieving cough, diminishing inflammation, tranquilizing and the like, and has certain medicinal value and health-care effect.
The pomelo peel is used as a by-product of the pomelo, and accounts for 30% of the total weight of the pomelo. People usually discard shaddock peel, so that the environment is polluted, resources are wasted, how is the waste is changed into valuable is realized, and the comprehensive utilization effect of the shaddock is improved. The development research on the foods such as preserved shaddock peel and preserved shaddock peel is available at present. These studies are technically mature and have a certain production scale, but the characteristics of this type of food are: has single sweet taste, has sugar content of more than 60%, and is unfavorable for human body due to excessive intake of sugar, and is prone to cause diabetes, obesity and cardiovascular diseases. With the improvement of living standard of people, the flavor of food is pursued, and simultaneously the effects of nutrition and health care are also satisfied, and the market demand of the product is less and less, so that the development of the shaddock peel leisure food which has rich taste, balanced nutrition and health care effect is very necessary.
Disclosure of Invention
In order to solve the problems, the invention provides the shaddock peel sauce leisure food and the preparation method thereof, and the obtained leisure food has rich taste, low sugar content and balanced nutrition and has the health-care effects of resisting oxidation, reducing blood fat, relieving cough, losing weight and the like.
In order to achieve the purpose, the invention adopts the technical scheme that:
a shaddock peel sauce leisure food is prepared from the following raw materials in parts by weight:
200 parts of shaddock peel, 100 parts of glutinous rice flour, 25 parts of chili powder, 8 parts of salt, 80 parts of sugar and 1.5 parts of monosodium glutamate.
The invention also provides a preparation method of the shaddock peel sauce leisure food, which comprises the following steps:
s1, batching: weighing the components according to the formula of claim 1;
s2, raw material pretreatment: cleaning pericarpium Citri Grandis with clear water, cutting into slices with length of about 8cm, width of about 1.5cm and thickness of about 0.5cm, soaking in 75 deg.C constant temperature water bath for 15min, and debitterizing;
s3, rinsing and crispness keeping: washing debitterized shaddock peel with flowing clear water for many times, draining, soaking in 0.2% calcium chloride solution for 1h, taking out, rinsing with flowing clear water for many times, and draining;
s4, steaming: steaming the shaddock peel obtained in the step S3 in a steamer, and timing for 10min after steaming;
s5, pulping: mixing the weighed glutinous rice flour, salt, sugar, chili powder and monosodium glutamate, and adding 125 parts of water to prepare paste with a certain thickness;
s6, stirring and steaming: uniformly stirring the steamed shaddock peel and the slurry prepared in the step S5, putting into a steamed pot, and steaming for 25 min;
s7, spreading a tray and drying: uniformly spreading the shaddock peel sauce obtained in the step S6 on a baking tray, putting the baking tray into a baking oven, and drying at the temperature of 60 ℃ for 5 hours to ensure that the surface is not sticky and has certain toughness;
s8, cooling and packaging: and (4) cooling and airing the shaddock peel sauce obtained in the step (S7), and then carrying out vacuum packaging at 0.09 MPa.
The invention has the following beneficial effects:
1) the pomelo by-product is processed into food, so that waste is changed into valuable, and the comprehensive utilization rate of the pomelo is improved.
2) The defects that the existing shaddock peel food is single in taste and high in sugar content, and does not accord with the dietary consumption of modern people are overcome, and the developed shaddock peel sauce leisure food is rich in taste, low in sugar content, balanced in nutrition, and has health-care effects of resisting oxidation, reducing blood fat, relieving cough, losing weight and the like.
3) The process is simple and easy to implement, and the processing cost is reduced.
Detailed Description
The present invention will be described in detail with reference to specific examples. The following examples will assist those skilled in the art in further understanding the invention, but are not intended to limit the invention in any way. It should be noted that variations and modifications can be made by persons skilled in the art without departing from the spirit of the invention. All falling within the scope of the present invention.
Example 1
A shaddock peel sauce leisure food is prepared from the following raw materials in parts by weight:
200 parts of shaddock peel, 100 parts of glutinous rice flour, 25 parts of chili powder, 8 parts of salt, 80 parts of sugar and 1.5 parts of monosodium glutamate.
Example 2
A preparation method of shaddock peel sauce leisure food comprises the following steps:
s1, batching: weighing the following components in parts by weight: 200 parts of shaddock peel, 100 parts of glutinous rice flour, 25 parts of chili powder, 8 parts of salt, 80 parts of sugar and 1.5 parts of monosodium glutamate;
s2, raw material pretreatment: cleaning pericarpium Citri Grandis with clear water, cutting into slices with length of about 8cm, width of about 1.5cm and thickness of about 0.5cm, soaking in 75 deg.C constant temperature water bath for 15min, and debitterizing;
s3, rinsing and crispness keeping: washing debitterized shaddock peel with flowing clear water for many times, draining, soaking in 0.2% calcium chloride solution for 1h, taking out, rinsing with flowing clear water for many times, and draining;
s4, steaming: steaming the shaddock peel obtained in the step S3 in a steamer, and timing for 10min after steaming;
s5, pulping: mixing the weighed glutinous rice flour, salt, sugar, chili powder and monosodium glutamate, and adding 125 parts of water to prepare paste with a certain thickness;
s6, stirring and steaming: uniformly stirring the steamed shaddock peel and the slurry prepared in the step S5, putting into a steamed pot, and steaming for 25 min;
s7, spreading a tray and drying: uniformly spreading the shaddock peel sauce obtained in the step S6 on a baking tray, putting the baking tray into a baking oven, and drying at the temperature of 60 ℃ for 5 hours to ensure that the surface is not sticky and has certain toughness;
s8, cooling and packaging: and (4) cooling and airing the shaddock peel sauce obtained in the step (S7), and then carrying out vacuum packaging at 0.09 MPa.
The foregoing description of specific embodiments of the present invention has been presented. It is to be understood that the present invention is not limited to the specific embodiments described above, and that various changes or modifications may be made by one skilled in the art within the scope of the appended claims without departing from the spirit of the invention. The embodiments and features of the embodiments of the present application may be combined with each other arbitrarily without conflict.
Claims (2)
1. A shaddock peel sauce leisure food is characterized in that: the feed is prepared from the following raw materials in parts by weight:
200 parts of shaddock peel, 100 parts of glutinous rice flour, 25 parts of chili powder, 8 parts of salt, 80 parts of sugar and 1.5 parts of monosodium glutamate.
2. A preparation method of shaddock peel sauce leisure food is characterized by comprising the following steps: the method comprises the following steps:
s1, batching: weighing the components according to the formula of claim 1;
s2, raw material pretreatment: cleaning pericarpium Citri Grandis with clear water, cutting into slices with length of 8cm, width of 1.5cm and thickness of 0.5cm, soaking in 75 deg.C constant temperature water bath for 1.5min, and debitterizing;
s3, rinsing and crispness keeping: washing debitterized shaddock peel with flowing clear water for many times, draining, soaking in 0.2% calcium chloride solution for 1h, taking out, rinsing with flowing clear water for many times, and draining;
s4, steaming: steaming the shaddock peel obtained in the step S3 in a steamer, and timing for 10min after steaming;
s5, pulping: mixing the weighed glutinous rice flour, salt, sugar, chili powder and monosodium glutamate, and adding 125 parts of water to prepare paste with a certain thickness;
s6, stirring and steaming: uniformly stirring the steamed shaddock peel and the slurry prepared in the step S5, putting into a steamed pot, and steaming for 25 min;
s7, spreading a tray and drying: uniformly spreading the shaddock peel sauce obtained in the step S6 on a baking tray, putting the baking tray into a baking oven, and drying at the temperature of 60 ℃ for 5 hours to ensure that the surface is not sticky and has certain toughness;
s8, cooling and packaging: and (4) cooling and airing the shaddock peel sauce obtained in the step (S7), and then carrying out vacuum packaging at 0.09 MPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010805676.3A CN111887421A (en) | 2020-08-12 | 2020-08-12 | Shaddock peel sauce leisure food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010805676.3A CN111887421A (en) | 2020-08-12 | 2020-08-12 | Shaddock peel sauce leisure food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111887421A true CN111887421A (en) | 2020-11-06 |
Family
ID=73230196
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010805676.3A Pending CN111887421A (en) | 2020-08-12 | 2020-08-12 | Shaddock peel sauce leisure food and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN111887421A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841604A (en) * | 2021-01-18 | 2021-05-28 | 漳州市柚知天下生态农业有限公司 | Honey pomelo chili sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241372A (en) * | 1998-07-10 | 2000-01-19 | 湖南省江永潇湘食品有限公司 | Shaddock rind food and its preparation |
| CN103637032A (en) * | 2013-12-12 | 2014-03-19 | 重庆市柚神酒业有限责任公司 | Debitterizing method for shaddock peel and application thereof |
| CN103734415A (en) * | 2013-12-23 | 2014-04-23 | 梁波超 | Grapefruit tea with health-care function and preparation method thereof |
| CN104187451A (en) * | 2014-06-30 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Shaddock peel food and preparation method thereof |
| CN105875972A (en) * | 2014-10-22 | 2016-08-24 | 重庆市兰醇食品科技开发有限公司 | Shaddock tea and production process of same |
-
2020
- 2020-08-12 CN CN202010805676.3A patent/CN111887421A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1241372A (en) * | 1998-07-10 | 2000-01-19 | 湖南省江永潇湘食品有限公司 | Shaddock rind food and its preparation |
| CN103637032A (en) * | 2013-12-12 | 2014-03-19 | 重庆市柚神酒业有限责任公司 | Debitterizing method for shaddock peel and application thereof |
| CN103734415A (en) * | 2013-12-23 | 2014-04-23 | 梁波超 | Grapefruit tea with health-care function and preparation method thereof |
| CN104187451A (en) * | 2014-06-30 | 2014-12-10 | 芜湖瑯山愚公绿色生态农业有限公司 | Shaddock peel food and preparation method thereof |
| CN105875972A (en) * | 2014-10-22 | 2016-08-24 | 重庆市兰醇食品科技开发有限公司 | Shaddock tea and production process of same |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112841604A (en) * | 2021-01-18 | 2021-05-28 | 漳州市柚知天下生态农业有限公司 | Honey pomelo chili sauce |
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