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Southern Anhui characteristic sauced orange

A technology of sauced oranges and oranges, applied in the field of special sauced oranges in southern Anhui, which can solve the problems of orange rot, economic loss of orange farmers, and physical health damage, and achieve the effects of good taste, guaranteed basic income, and helpful digestion

Inactive Publication Date: 2013-03-27
林祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At this time, if proper preservation measures are not taken for the fresh oranges, the oranges will rot in a very short period of time, causing significant economic losses to the orange growers.
At present, the conventional preservation method is to make canned oranges, but a large amount of preservatives are added in the process of preparing the cans, which is easy to cause harm to health, so this method is gradually abandoned by people.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0015] A kind of southern Anhui characteristic sauce orange, raw material and weight ratio are:

[0016] Orange 70-85; Doubanjiang 5-10; Sweet noodle sauce 5-10; Salt 2-2.5;

[0017] Wherein when the material selected for orange is tangerine, the weight ratio of sweet noodle sauce is 5-6.

[0018] The preparation process is:

[0019] 1) Peel the oranges, keep the pulp and peel for later use;

[0020] 2) Dissolve the salt with warm water, marinate the orange pulp and orange peel in salt water for 3-5 hours; the salt water should cover the orange pulp and orange peel;

[0021] 3) Take out the marinated orange pulp and orange peel, put them into a sauce jar, add bean paste and sweet noodle sauce, and stir well;

[0022] 4) Seal the jar of sauce and marinate for 2-3 days before serving.

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PUM

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Abstract

The invention provides a Southern Anhui characteristic sauced orange. The Southern Anhui characteristic sauced orange comprises the following raw materials in parts by weight: 70-85 parts of oranges, 5-10 parts of bean sauce, 5-10 parts of sweet soybean paste and 2-2.5 parts of salt by weight part. The sauced orange flesh of the sauced orange contains rich lactobacillus and has the unique flavor of oranges and the sauced oranges are suitable for being eaten in fall and winter. The sauced orange peel has traditional Chinese medicine effect and is beneficial for digestion and adjusting intestines and stomach function. The combined eating of the sauced orange flesh and the sauced orange peel is good in taste and is nutritional and healthy because of no preservatives. The method disclosed by the invention can be used for processing a large number of oranges which are unsalable or do not taste well. The basic income of orange farmers can be effectively ensured and the sauced oranges are worthy of popularization and application.

Description

technical field [0001] The invention relates to an appetizing pickle, in particular to a special pickled orange in southern Anhui. Background technique [0002] In most of the main producing areas of oranges, due to the huge annual output, it is easy to cause stagnation of oranges. At this time, if proper preservation measures are not adopted for fresh oranges, the oranges will rot in a very short period of time, causing significant economic losses to the orange growers. The current conventional preservation method is to make canned oranges, but a large amount of preservatives will be added in the process of preparing the cans, which is easy to cause harm to health, so this method is gradually abandoned by people. Contents of the invention [0003] Aiming at the above problems in the prior art, the present invention provides a method for preserving fresh oranges, that is, to make pickled oranges with southern Anhui characteristics. [0004] The present invention is achie...

Claims

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Application Information

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IPC IPC(8): A23B7/153A23L1/218A23L19/20
Inventor 林祥
Owner 林祥
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