Processing method for grapefruit preserves
A processing method and pomelo technology, applied in the confectionary industry, confectionery, food science, etc., can solve the problems of difficult absorption, achieve moderate sourness, high economic and social benefits, and improve the efficiency of manufacturers
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Embodiment 1
[0037] Embodiment 1 A kind of processing method of grapefruit preserves, comprising the following steps: a. material selection and shaping: select plump, bright, fragrant, uncontaminated grapefruit peels as basic raw materials, and the selected grapefruit peels are cut off the inner capsule with a knife , so that the thickness of the grapefruit peel is within 1cm, and then use a dicing machine to cut into slices, strips or diced;
[0038] b. Debittering: put the shaped and cut pomelo peels into a press for pressing, and then put them into a reaction kettle with direct heating and stirring with steam. The temperature in the reaction kettle is kept at 70℃-80℃, so that the The pomelo peel juice is washed with steam, separated by a centrifuge, and the water-containing pomelo peel juice is collected for other purposes, and the debittered pomelo peel after centrifugation is used for later use;
[0039] c. Cooking of ingredients: 80%-90% of debittered grapefruit peel, 1%-6% of licori...
Embodiment 2
[0044] Embodiment 2 A kind of processing method of grapefruit preserves, comprising the following steps: a. material selection and shaping: select plump, bright, fragrant, uncontaminated grapefruit peel as basic raw material, and the selected grapefruit peel is cut off the inner capsule with a knife , so that the thickness of the grapefruit peel is within 1cm, and then use a slicer to cut into diced;
[0045] b. Debittering: put the shaped and cut pomelo peels into a press for pressing, and then put them into a reaction kettle with direct heating and stirring with steam. The temperature in the reaction kettle is kept at 70℃-80℃, so that the The pomelo peel juice is washed with steam, separated by a centrifuge, and the water-containing pomelo peel juice is collected for other purposes, and the debittered pomelo peel after centrifugation is used for later use;
[0046] c. Cooking of ingredients: weigh 85% of debittered grapefruit peel, 3% of licorice powder, 2% of citric acid, 3...
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