Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Processing technology for diced Gannan navel orange peel

A processing technology, orange peel diced technology, applied in the confectionery industry, confectionery, food science and other directions, can solve the problems of resource waste, less utilization, etc., to achieve the effect of easy acceptance, avoid resource waste, and reduce sugar content

Inactive Publication Date: 2019-01-11
江西果然食品有限公司
View PDF6 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when people enjoy Gannan navel oranges, they usually only eat the orange flesh, and the orange peel is discarded, which is rarely used, resulting in a waste of resources. Therefore, it is necessary to develop a processing technology for orange peel, which is processed into a A delicious, easy-to-accept food that avoids waste

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] 1. The processing technology of Gannan navel orange orange peel, comprises the following steps:

[0027] S1. Pretreatment of raw materials: pick fresh Gannan navel oranges with orange color and no rot and spots on the skin, scrub them with a little salt and rinse them with warm water, then cut the navel oranges, remove the pulp and cut off the white part inside the orange peel Finally, cut the orange peel into 2cm long and 0.3cm wide strips;

[0028] S2. Color protection treatment: color protection is an important process to protect the original color of processed food, prevent it from browning and destroy the original flavor, and affect the quality and nutritional value of food. Therefore, it is necessary to soak the cut orange peel in 0.65 % citric acid color protection solution, color protection treatment for 2h;

[0029] S3. Treatment for removing bitterness and astringency: first place the orange peel in 3% salt solution to marinate for 10 minutes, then boil it wi...

Embodiment 2

[0039] 1. The processing technology of Gannan navel orange orange peel, comprises the following steps:

[0040] S1. Pretreatment of raw materials: pick fresh Gannan navel oranges with orange color and no rot and spots on the skin, scrub them with a little salt and rinse them with warm water, then cut the navel oranges, remove the pulp and cut off the white part inside the orange peel Finally, cut the orange peel into 2.5cm long and 0.4cm wide strips;

[0041] S2. Color protection treatment: color protection is an important process to protect the original color of processed food, prevent it from browning and destroy the original flavor, and affect the quality and nutritional value of food. Therefore, it is necessary to soak the cut orange peel in 0.65 % citric acid color protection solution, color protection treatment for 2.5h;

[0042] S3. Treatment for removing bitterness and astringency: first place the orange peel in 4% salt solution to marinate for 15 minutes, then boil i...

Embodiment 3

[0052] 1. The processing technology of Gannan navel orange orange peel, comprises the following steps:

[0053] S1. Pretreatment of raw materials: pick fresh Gannan navel oranges with orange color and no rot and spots on the skin, scrub them with a little salt and rinse them with warm water, then cut the navel oranges, remove the pulp and cut off the white part inside the orange peel Finally, cut the orange peel into 3cm long and 0.5cm wide strips;

[0054] S2. Color protection treatment: color protection is an important process to protect the original color of processed food, prevent it from browning and destroy the original flavor, and affect the quality and nutritional value of food. Therefore, it is necessary to soak the cut orange peel in 0.65 % citric acid color protection solution, color protection treatment for 3h;

[0055] S3, treatment of removing bitterness and astringency: first place the orange peel in 5% salt solution to marinate for 20 minutes, then boil it wit...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of food processing, and particularly relates to a processing technology for diced Gannan navel orange peel, comprising the following steps: picking fresh Gannan navel oranges with orange color and without rot and spots on the skin, scrubbing with a little of salt and then cleaning with warm water, cutting up the novel oranges, removing the pulp and cutting off the while part at the inner side of the orange peel, cutting the orange peel into stripes of 2-3cm long and 0.3-0.5cm wide, performing color protecting treatment, debittering and astringency removal treatment, microwave sugar permeating treatment, normal temperature sugar permeating treatment and drying treatment, and then cutting the orange peel stripes into diced orange peel with size of 2*2mm2-8*8mm2, and putting into a plastic bottle for vacuum preservation, thus obtaining the diced Gannan navel orange peel. The diced orange peel processed according to the invention is full in appearance, and uniform in luster, with orange taste as main taste and is mixed with certain matcha flavor and rose scent, is low in sugar content, free from astringency, sweet and delicious, and healthy and nutritious, is easily accepted by people, and avoids waste of resources.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a processing technology of Gannan navel orange orange peel. Background technique [0002] Orange peel contains many ingredients, mainly including essential oil, orange peel pigment, pectin, hesperidin, etc.; orange peel is warm in nature, pungent and bitter, and has the effects of promoting qi and invigorating the spleen, reducing adverse reactions and reducing phlegm, and can cure nausea Vomiting, loss of appetite, chest fullness, can promote the secretion of digestive juices, eliminate intestinal gas accumulation, and dispel wind and lower qi; Gannan navel orange is a specialty product in Ganzhou City, Jiangxi Province. The fruit is large and regular, bright orange red, smooth and beautiful The edible rate is up to 85%, the meat is crisp and tender, the slag is melted, the flavor is sweet and fragrant, and the fruit juice is more than 55%. However, when people enjoy Gannan navel...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48A23G3/36
CPCA23G3/364A23G3/48
Inventor 欧阳军
Owner 江西果然食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com