Making method of spicy pickled orange peels
A production method and orange peel technology, applied in the field of food processing, can solve problems such as comprehensive utilization of unfavorable resources, influence on product taste, increase in bitterness, etc., and achieve the effects of improving appearance quality, increasing cell permeability, and reducing loss of nutrients
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Embodiment 1
[0032] The preparation method of the spicy orange peel side dish comprises the following steps:
[0033] (1) Choose fresh, non-deteriorated oranges, fresh red peppers, ginger, and garlic, and clean them. Before cleaning, remove the orange pulp, remove the stalks of the fresh red peppers, and peel off the garlic;
[0034] (2) Orange peels are made into thin strips with a length of 2 cm and a width of 0.2 to 0.3 cm. Add 0.2% cellulase with an enzyme activity of 100,000 u / g and 0.1% pectin with an enzyme activity of 50,000 u / g. Soak the enzyme solution for 1h at 45°C, pH 4.0, supplemented with high CO 2 Composite gas membrane rupture treatment;
[0035] (3) Blanch the orange peel in boiling water for 5 minutes to remove bitterness, until the surface of the peel is almost completely soaked, take it out and wring it out, then soak it in cold water for 3 times repeatedly, and wring out the water;
[0036] (4) Put the orange peels treated in step (3) into a pot, add 15% salt, mix e...
Embodiment 2
[0046] The preparation method of the spicy orange peel side dish comprises the following steps:
[0047] (1) Choose fresh, non-deteriorated oranges, fresh red peppers, ginger, and garlic, and clean them. Before cleaning, remove the orange pulp, remove the stalks of the fresh red peppers, and peel off the garlic;
[0048] (2) Orange peels are made into thin strips with a length of 2 cm and a width of 0.2 to 0.3 cm. Add 0.4% cellulase with an enzyme activity of 100,000 u / g and 0.3% pectin with an enzyme activity of 50,000 u / g. The enzyme solution was soaked for 1.5h at a temperature of 55°C and a pH of 5.0, supplemented with high CO 2 Composite gas membrane rupture treatment;
[0049] (3) Blanch the orange peel in boiling water for 15 minutes to remove the bitterness, until the surface of the peel is almost completely soaked, remove and wring out, then soak in cold water for 5 times repeatedly, and wring out the water;
[0050] (4) Put the orange peels treated in step (3) into...
Embodiment 3
[0060] The preparation method of the spicy orange peel side dish comprises the following steps:
[0061] (1) Choose fresh, non-deteriorated oranges, fresh red peppers, ginger, and garlic, and clean them. Before cleaning, remove the orange pulp, remove the stalks of the fresh red peppers, and peel off the garlic;
[0062] (2) Orange peels are made into thin strips with a length of 2 cm and a width of 0.2 to 0.3 cm. Add 0.3% cellulase with an enzyme activity of 100,000 u / g and 0.2% pectin with an enzyme activity of 50,000 u / g. The enzyme solution was soaked for 1.3h at a temperature of 50°C and a pH of 4.5, supplemented with high CO 2 Composite gas membrane rupture treatment;
[0063] (3) Blanch the orange peel in boiling water for 10 minutes to remove bitterness until the surface of the peel is almost completely soaked, remove and wring out, then soak in cold water for 4 times repeatedly, and wring out the water;
[0064] (4) Put the orange peels treated in step (3) into a po...
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