Processing of citrus apricot peel food

Citrus peel accounts for about 20% of the total fruit weight, and most of it has not been used in our country except for a small amount of traditional Chinese medicine, tangerine peel and essential oil. In fact, citrus peel contains a large number of beneficial to the human body of vitamin C, carotene, protein, sugar and a variety of trace elements, high nutritional value, can be processed into a variety of health food or food raw materials, is an important food resource.

Wash the mildew-free orange peel with orange sauce, soak it in clean water, remove and drain, cut it into a pot and soak in water, boil over high heat and simmer for 5 hours (it can be crushed by hand). Then remove the fat orange peel and mash it, add the same amount of sugar to the dry weight of the orange peel and mix well, then cook over low heat for 4 minutes to form a sweet orange peel sauce.

Orange peel powder can be made into orange peel powder with excellent color and taste by crushing the washed and sun-dried orange peel and drying it by freezing into spray. It can be added to pastry, biscuit and ice cream as flavoring agent, colorant and edible fiber.

Rinse the fresh orange peel with clean water (soak the dry skin for 3 hours) and cut it into long strips 5 cm long and 0.5 cm wide. Soak in 10% salt water for 2 days to remove bitterness. Then boil the orange peel strips in boiling water for a few minutes to boil thoroughly. Boil the sugar for 5 minutes and then soak for 24 hours. Remove, drain the sugar solution and bake it in an oven oven for 60 ℃-70 ℃), and remove when it is 8% dry.

Orange peel sugar fresh orange peel 50 kg, white granulated sugar 40 kg, licorice powder 300 grams, five spice powder 100 grams, the right amount of food pigment. Wash the fresh orange peel, rub the oil crisp on the surface, soak it in 10% salt water for 1 day and night, boil it in clean water for 5 minutes, remove and drain, and dry for a day. Cut it into small cubes of neat size and put it in the pot, then add the granulated sugar to the right amount of water to boil and dissolve until the sugar solution is thick and the peel is transparent. Remove the boiled orange peel, drain the sugar, spread it on the bamboo plaque, add some sugar and mix well. Put the orange peel mixed with sugar into a plate and send it to the drying room, which can also be dried. At this time, sprinkle the five-spice powder and licorice powder evenly on the dried peel to form citrus peel sugar.

With non-moldy orange peel, orange peel and grapefruit peel, rinse with clean water, drain, crush with a grinder and grind while it is wet, generally grind 2 mi 3 times to form a paste. Dilute the peel pulp with water, concentrate in a sandwich pot, boil and add sugar evenly, continue to simmer for 30 minutes, then add a small amount of citric acid to make it sour and sweet. Finally, add 15 grams of cyclodextrin to remove bitterness, while adding 15 grams of food red color. Spread the color peel pulp on the toughened glass plate while it is hot, then put it on the rack and send it to the baking room for baking. The temperature is 65 ℃, bake for about 14 hours, and the water content is 18%-20%. After cooling, it is cut into long strips and packed.