Pickled finger citron

A technology of bergamot and pickles, applied in the direction of food science, etc., can solve the problems of blankness in the food field

Inactive Publication Date: 2016-05-25
CHONGQING CHUANGSHENG BIOLOGICAL SCI & TECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In traditional applications, it is mainly used in the development of traditional Chinese medicine and health products, but it is still blank in the field of food

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Embodiment 1. Select mature bergamot, peel, cut into 3cm long, thick and wide strips of about 0.5cm each, weigh 140Kg, dry with WPL-140 microwave vacuum, and the dry end point is the water yield of 40-45%.

Embodiment 2

[0017] Embodiment 2. The dried bergamot strips of Example 1 are washed with clear water, drained, and prepared by adding seasoning according to the following weight percentages: 1% chili powder, 1% pepper powder, 2% ginger slices, and 2% garlic slices , edible salt 3%, white sugar 1%, liquor 1%;

Embodiment 3

[0018] Embodiment 3. the bergamot prepared in embodiment 2 is put into the cylinder, seal the mouth of the cylinder with plastic wrap, fill up with water on the periphery, cover the lid, and ferment for 1 month to obtain a kind of bergamot pickles, 100g per The bag can be vacuum packed.

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PUM

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Abstract

The invention relates to pickled finger citron. The pickled finger citron is prepared in steps as follows: (1), peeling, shredding and microwave vacuum drying of ripe finger citron; (2), flavoring; (3), fermentation; (4), subpackaging. Pulp of the finger citron is processed according to the comprehensive medicine efficacy of the finger citron and the medicine and food homology concept to form the pickled finger citron, and the problem of lack of finger citron products on the market is solved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to bergamot pickles. Background technique [0002] Bergamot, also known as bergamot, Miluo tangerine, five-finger citrus, hand citrus, and Fushou citrus, has the same medicinal and food origin. At the same time, it has high ornamental value and economic value. Bergamot is rich in limonene, dimethoxycoumarin, trihydroxydimethoxyflavone, limonin, carotin, p-hydroxybenzoic acid, palmitic acid, dimethic acid, limonene dimer, Trihydroxytrimethoxyflavone, a small amount of geranium, orange peel and so on. In traditional applications, it is mainly used in the development of traditional Chinese medicine and health products, but it is still blank in the field of food. Contents of the invention [0003] The purpose of the present invention is to provide a kind of bergamot pickles, which mainly solves the technical problems in the above-mentioned prior art. According to the compre...

Claims

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Application Information

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IPC IPC(8): A23L19/20
Inventor 丁显平包善飞
Owner CHONGQING CHUANGSHENG BIOLOGICAL SCI & TECH CO LTD
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