CN1204830C

CN1204830C - Jam of dried orange peel and making method

Info

Publication number: CN1204830C
Application number: CNB021344698A
Authority: CN
Inventors: 区柏余
Original assignee: JIANGMEN LIGONG HOTEL
Current assignee: Jiangmen Palace International Food Ltd By Share Ltd
Priority date: 2002-07-25
Filing date: 2002-07-25
Publication date: 2005-06-08
Anticipated expiration: 2022-07-25
Also published as: CN1437882A

Abstract

The present invention discloses a dried tangerine peel paste and a making method thereof. The existing seasonings are too random in taste and not refreshing in mouth feel; preservative is added to the existing seasonings so as to result in harmful effect on human bodies; thus, the existing seasonings are neither environment-friendly nor healthy. The dried tangerine peel paste of the present invention is mainly made from 40% of Xinhui dried tangerine peel, 10% of top scallop, 10% of Jinhua ham, 10% of dried shrimp, 7% of dried spring onion, 10% of oyster sauce, 3% of refined salt and 10% of pure peanut oil. The making method comprises: the Xinhui dried tangerine peel is put in clear water to be soaked for three hours and aired; films attached to the Xinhui dried tangerine peel are removed; the Xinhui dried tangerine peel is finely cut into threads and put in the pure peanut oil at the high temperature of 80 DEG C to be soaked for twenty minutes, and meanwhile, the top scallops, the Jinhua ham, the dried shrimps and the dried spring onion are added to the Xinhui dried tangerine peel so as to be soaked in mixed oil at the high temperature of 100 DEG C for thirty minutes; the heating is stopped, and meanwhile, the oyster sauce and the refined salt are added to the mixed oil; all the materials are uniformly stirred and naturally cooled at normal temperature so as to obtain the dried tangerine peel paste. The dried tangerine peel paste of the present invention is widely suitable for seasoning for various foods.

Description

Dried orange peel sauce and preparation method thereof

Technical field

The present invention relates to a kind of tartar sauce, particularly a kind of dried orange peel sauce and preparation method thereof.

Background technology

Flavouring in the past produces the seasoning effect of different-style owing to wherein a kind of main constituent of main dependence flavouring, because the main constituent restriction of flavouring, general flavouring always exists some to make seasoning DeGrain or become assorted sauce can not distinguish wherein main component too much owing to constituent, owing to the component kind makes taste too assorted too much, mouthfeel is impure and fresh, and owing to the tartar sauce resting period is generally longer, manufacturer is in order to preserve product, the capital adds anticorrisive agent in product, human body is caused harmful effect, and neither environmental protection is unhealthy again.

Summary of the invention

At the problems referred to above, the invention provides the sweet perfume (or spice) of a kind of mouthfeel, pure and fresh, be rich in dried orange peel sauce of strong dried orange peel fragrant and preparation method thereof.

The technical solution adopted for the present invention to solve the technical problems is:

Dried orange peel sauce is made of jointly Xinhui tangerine peel 40%, climax precious jade post 10%, Jinhua ham 10%, former solarization dried shrimps 10%, dried green onion 7%, oyster sauce 10%, refined salt 3%, pure peanut oil 10%; Its preparation method is, with Xinhui tangerine peel put into clear water soak three hours, put into the pure peanut oil slow fire oil vacuole of 80 ℃ of high temperature in the time of 20 minutes after drying, remove the film that is attached to Xinhui tangerine peel, meticulous chopping, add climax precious jade post, Jinhua ham, former solarization dried shrimps, dried green onion more simultaneously and mixed oil vacuole 30 minutes being higher than under 100 ℃ the high temperature, stop heating, add oyster sauce, refined salt simultaneously, natural heat dissipation forms under the back normal temperature that stirs.

The invention has the beneficial effects as follows: soak, remove dried orange peel behind the film that is attached in the dried orange peel by clear water, the bitter taste of dried orange peel can be removed, behind the slow fire oil vacuole, strong dried orange peel flavor all comes out, by the time other raw material is added under the high temperature that is higher than 100 ℃ behind the oil vacuole simultaneously, the taste of other raw material does not subtract, and the dried orange peel flavor can penetrate in other raw material fully, make and be rich in strong dried orange peel fragrant by the sweet perfume (or spice) of entire product mouthfeel, pure and fresh, convenient and simple, the health environment-friendly of preparation method.

The specific embodiment

Dried orange peel sauce, by Xinhui tangerine peel 40%, climax precious jade post 10%, Jinhua ham 10%, former solarization dried shrimps 10%, dried green onion 7%, oyster sauce 10%, refined salt 3%, pure peanut oil 10% is formed jointly, its preparation method is, Xinhui tangerine peel is put into clear water to be soaked three hours, dry, removal is attached to the film in the Xinhui tangerine peel, the pure peanut oil slow fire oil vacuole of putting into 80 ℃ of high temperature after the meticulous chopping is in the time of 20 minutes, add climax precious jade post more simultaneously, Jinhua ham, former solarization dried shrimps, dried green onion mixed oil vacuole 30 minutes being higher than under 100 ℃ the high temperature, stop heating, add oyster sauce simultaneously, refined salt, natural heat dissipation forms under the back normal temperature that stirs.

The preparation method of dried orange peel sauce is, precentagewise is chosen above-mentioned each raw material of respective components, at first Xinhui tangerine peel being put into clear water soaked three hours, then the Xinhui tangerine peel that soaks into is dried, then remove the film that is attached to one deck bitterness in the Xinhui tangerine peel, exempt the bitter taste of dried orange peel, to guarantee the sweet perfume (or spice) of dried orange peel, clearly, and then put into the pure peanut oil slow fire oil vacuole of 80 ℃ of high temperature in the time of 20 minutes after will removing the meticulous chopping of Xinhui tangerine peel behind the film, dense dried orange peel flavor is soaked out, and then add climax precious jade post simultaneously, Jinhua ham, former solarization dried shrimps, dried green onion, mix oil vacuole being higher than under 100 ℃ the high temperature, at this moment, climax precious jade post, Jinhua ham, the taste of raw materials such as former solarization dried shrimps does not subtract, and strong dried orange peel taste can penetrate in the various raw materials fully, make entire product be full of strong dried orange peel delicate fragrance taste, behind the oil vacuole 30 minutes, stop heating, add oyster sauce simultaneously, refined salt, stirring, natural heat dissipation forms a kind of pale brown look that shows under the normal temperature of back, the sweet perfume (or spice) of mouthfeel, pure and fresh, the sauce that is rich in strong dried orange peel delicate fragrance taste, and whole production manufacturing process is simple and convenient does not need special processing.

In addition,, avoid occurring the too dense phenomenon of oil stain flavor, after the finished product of the present invention after with natural heat dissipation under the normal temperature filters, put into pure rape oil again and soak and preserve in order to ensure the quality of dried orange peel sauce.Because in manufacturing process, adopted the high temperature oil vacuole, if the product that making is produced is directly deposited or is eaten, because the too dense meeting of oil stain flavor has influence on the taste of entire product, too greasy also harmful to health, thereby after the crude oil filtration of the present invention with finished product, put into pure rape oil again and soak preservation, the holding time is long, and the product non-greasy, taste is more pure and fresh.

Claims

1, dried orange peel sauce, it is characterized in that forming jointly by Xinhui tangerine peel 40%, climax precious jade post 10%, Jinhua ham 10%, former solarization dried shrimps 10%, dried green onion 7%, oyster sauce 10%, refined salt 3%, pure peanut oil 10%, its processing method is, with Xinhui tangerine peel through soak, dry, 80 ℃ of high temperature, slow fire oil vacuole in pure peanut oil behind the striping, chopping, add climax precious jade post, Jinhua ham, former solarization dried shrimps, dried green onion then and be higher than oil vacuole under 100 ℃ the high temperature, add oyster sauce, refined salt at last, stirring forms.

2, the preparation method of dried orange peel sauce as claimed in claim 1, it is characterized in that precentagewise chooses above-mentioned each raw material of respective components, at first Xinhui tangerine peel is put into clear water soak three hours, dry again, and remove and be attached to the film of Xinhui tangerine peel, put into the pure peanut oil slow fire oil vacuole 20 minutes of 80 ℃ of high temperature after the meticulous chopping again, add climax precious jade post, Jinhua ham, former solarization dried shrimps, dried green onion more simultaneously, mixed oil vacuole 30 minutes being higher than under 100 ℃ the high temperature, stop heating, add oyster sauce, refined salt simultaneously, natural heat dissipation under the back normal temperature that stirs.

3, dried orange peel sauce preparation method according to claim 2 is characterized in that the finished product elimination crude oil behind the natural heat dissipation under the normal temperature is put into pure rape oil again and soaked.