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Method for preparing orange peel paste

A preparation method, technology of orange peel sauce, applied in the field of food

Inactive Publication Date: 2009-05-27
胡义庭
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of existing sauces, but along with the improvement of people's living standards, people need sauces with multiple tastes. At present, there is no use of orange peels for sauces. Orange peels are generally used as waste, and orange peels have special properties. fragrance, it's a pity to throw it away

Method used

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Examples

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Embodiment Construction

[0015] Below by embodiment the present invention will be described;

[0016] (1) Material selection: first select 5 kilograms of fresh, non-rotten citrus peels for making orange peel (soak the dried peels after drying in water to make them soft);

[0017] (2) Cleaning and finishing: wash with water, cut into blocks or filaments with a knife;

[0018] (3) Take the bitter taste: put it into a stainless steel pot or an aluminum pot, add 2% salt water and boil twice for 30 minutes each time, remove and soak and rinse until there is no bitter taste;

[0019] (4) pulping: pulping the treated orange peel with a beater or a meat grinder is 6 kilograms;

[0020] (5) Adding sugar: then add white sugar according to the syrup-sugar ratio of 1:0.6 to make 3.6 kg of sugar;

[0021] (6) Preparation: Put it into a pot and heat for 30 minutes, add 0.7% to 1% citric acid, and continue heating until the juice is concentrated into a sauce;

[0022] (7) Finished product: the above prepared sauc...

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Abstract

The invention relates to a production method of a citrus peel paste, firstly fresh and non-perishable citrus peels (dry peels after the air-drying needs to be soaked and softened by clean water) is selected, cleaned by the clean water, cut into blocks or silks by a knife, the blocks or the silks are put into a stainless steel pot or an aluminum pot, 2 percent salt water is added for boiling for 30 minutes twice, and the blocks or the silks are bailed, soaked and rinsed to eliminate bitterness. The pulp making is carried out on the well processed citrus peels by using a pulping machine or a mincing machine, white sugar is then added according to the paste / sugar ratio of 1: 0.6, then heating is carried out for 30 minutes in the pot, 0.7 percent-1 percent citric acid is added, the heating is continued till pulp juice is condensed into the paste, and then the paste is removed out of the pot and bottled. The peels of oranges and grapefruits can be processed into the citrus peel paste as a daily table condiment, thereby changing waste into valuable.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a preparation method of orange peel sauce. Background technique [0002] There are many kinds of existing sauces, but along with the improvement of people's living standards, people need sauces with multiple tastes. At present, there is no use of orange peels for sauces. Orange peels are generally used as waste, and orange peels have special properties. It's a pity to discard the fragrance. Contents of the invention [0003] The content of the present invention is to provide a method for making orange peel sauce, which can be used as a daily condiment for meals, thereby turning waste into treasure. [0004] The preparation method of orange peel sauce of the present invention comprises the following steps; [0005] (1) Material selection: To make orange peel sauce, first choose fresh, non-rotten citrus peels (if the dried peels are dried, they should be soaked in water to make ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/064A23L1/24A23L21/12A23L27/60
Inventor 胡义庭
Owner 胡义庭
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