CN114431433A - Formula and preparation method of fingered citron stuffing - Google Patents
Formula and preparation method of fingered citron stuffing Download PDFInfo
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- CN114431433A CN114431433A CN202210012662.5A CN202210012662A CN114431433A CN 114431433 A CN114431433 A CN 114431433A CN 202210012662 A CN202210012662 A CN 202210012662A CN 114431433 A CN114431433 A CN 114431433A
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- parts
- fingered citron
- stuffing
- pigment
- sugar
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/30—Filled, to be filled or stuffed products
- A21D13/38—Filled, to be filled or stuffed products characterised by the filling composition
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
Abstract
The invention discloses a formula and a preparation method of fingered citron stuffing, wherein the fingered citron pomace left in the production process of fingered citron beverage is used as a raw material, and is prepared into the fingered citron stuffing with unique flavor through reasonable proportioning, and the fingered citron stuffing is used as the stuffing to prepare food, so that the food class is enriched, the industrial benefit of the fingered citron is improved, the economic waste is avoided, and the pollution to the environment is avoided. The key points of the technical scheme are as follows: comprises the following components in percentage by weight: 100-160 parts of fingered citron residues, 5-10 parts of citric acid, 1-5 parts of salt, 80-200 parts of water, 50-150 parts of wheat starch, 300-500 parts of sugar, 1.2-2 parts of high maltose syrup, 0.5-3 parts of maltitol solution, 0.04-0.06 part of preservative, 0-0.02 part of spice and 0-0.002 part of pigment. According to the invention, citric acid and salt are added to protect the color before the fingered citron is cooked and cured, then the fingered citron is crushed and ground and then mixed with sugar, and finally hot lard, refined vegetable oil and standby wheat starch slurry are added to be mixed to prepare the filling, so that the flavor and the taste of the fingered citron filling are improved.
Description
Technical Field
The invention relates to a food processing technology, in particular to a formula and a preparation method of fingered citron stuffing.
Background
Fructus Citri Sarcodactylis also called JIUZHENG and fructus Citri Sarcodactylis, is a variant of fructus Citri, and is a evergreen small arbor of Rutaceae. Mainly produced in Minyue, Chuan, Jiangzhe and other provinces, wherein Zhejiang Jinhua fingered citron is the most famous and has the reputation of being a immortal product in fruit and a miracle flower in the world. The fingered citron has rich effects, can repair gastric mucosa, treat digestive system diseases, and also can diminish inflammation, reduce phlegm, relieve cough and asthma. The root, stem, leaf, flower and fruit can be used as medicine, and are pungent, bitter, sweet, warm and nontoxic, enter the liver, spleen and stomach meridians, and can be named as finger citron which is a treasure on the whole body. The fruits of the fingered citron are sweet and delicious, are professionally appreciated by food experts for many times, and can be prepared into medicinal liquor and health-care tea.
Through the development of many years, the fingered citron can be used for preparing medicines by soaking wine and can be made into various sweets for eating, particularly, some crisp fruits, fruit cakes, snack foods and the like are prepared by processing the fingered citron, but in the existing fingered citron products, the fingered citron is directly cut and then added with additives for synthesis, the mouth feeling is good or needs to be improved in other aspects, particularly the mouth feeling at the entrance, the first feeling of the fingered citron food eaten after processing in the market is not different from other common foods, the prominent performance of the fingered citron in the food field can not be reflected, the fresh fruits are directly used as raw materials, the added value is low, and the utilization rate is not high.
There is therefore a need to propose a solution to this problem.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to provide a formula and a preparation method of fingered citron stuffing, wherein the fingered citron pomace left in the fingered citron processing production process is used as a raw material, citric acid and salt are added to cook and eat fingered citron, then the fingered citron is crushed or ground and mixed with sugar to be stirred, finally hot lard is added, refined vegetable oil and standby wheat starch slurry are mixed to prepare the stuffing, and the flavor and the taste of the fingered citron stuffing are improved.
The technical purpose of the invention is realized by the following technical scheme: the formula of the fingered citron stuffing comprises the following components in parts by weight: 100-160 parts of fingered citron residues, 5-10 parts of citric acid, 1-5 parts of salt, 80-200 parts of water, 50-150 parts of wheat starch, 300-500 parts of sugar, 1.2-2 parts of high maltose syrup, 0.5-3 parts of maltitol solution, 0.04-0.06 part of preservative, 0-0.02 part of spice and 0-0.002 part of pigment.
The invention is further configured to: the sugar is one or the combination of more than two of white granulated sugar or oral glucose.
The invention is further configured to: the pigment can be monascus red pigment, capsicum red pigment, sorghum red pigment, beta-carotene, curcumin, caramel pigment or gardenia yellow pigment.
The invention is further configured to: the preservative can be one or a mixture of more than two of sodium dehydroacetate, sodium propionate, calcium propionate and potassium sorbate.
The invention is further configured to: the flavoring agent can be natural flavoring agent (such as bergamot oil, lemon oil, mandarin oil, etc.), synthetic flavoring agent, edible water soluble essence or edible oil soluble essence.
The technical purpose of the invention is also realized by the following technical scheme: a preparation method of fingered citron stuffing is characterized by comprising the following steps: the method comprises the following steps:
1) taking fingered citron residues; adding 5-10 parts of citric acid and 1-5 parts of salt, adding 80-200 parts of water, and soaking at room temperature for about 15 minutes;
2) heating and boiling the fruit residues, preserving the heat for 1-5 minutes until the fruit particles are ripe, and rapidly cooling to 50-60 ℃;
3) pulping the fingered citron pomace by a crusher or a colloid mill to form fingered citron pulp for later use;
4) 50-150 parts of wheat starch is taken, added with 1:1 of water and stirred uniformly for later use;
5) adding fingered citron fruit pulp into a decocting pot, adding 300-500 parts of sugar, 1.2-2 parts of high maltose syrup, 0.5-3 parts of maltitol solution, 0.04-0.06 part of preservative, 0-0.02 part of spice and 0-0.002 part of pigment, stirring and heating to dissolve the sugar, and stirring uniformly;
6) adding hot lard, refined vegetable oil and the standby wheat starch slurry, stirring, heating with soft fire while stirring, and reducing a pan;
7) adding the fingered citron oil essence, uniformly stirring and cooling.
In conclusion, the invention has the following beneficial effects:
in the preparation process, the fingered citron is cooked and edible by using the citric acid and the salt, then the fingered citron is mixed and stirred with the sugar after being crushed or ground, and finally the hot lard, the refined vegetable oil and the prepared wheat starch slurry are added to be mixed to prepare the stuffing, so that the flavor and the taste of the fingered citron stuffing are improved, the whole process is simple, and the food prepared from the prepared stuffing is more popular with friends.
Detailed Description
In order to make those skilled in the art better understand the technical solution of the present invention, the present invention is further described in detail with reference to specific embodiments, and it should be noted that the embodiments and features of the embodiments of the present application can be combined with each other without conflict.
The present invention is described in detail below.
The first embodiment is as follows: the formula of the fingered citron stuffing comprises the following components in parts by weight: 100 parts of fingered citron residues, 5 parts of citric acid, 1 part of salt, 80 parts of water, 50 parts of wheat starch, 300 parts of sugar, 1.2 parts of high maltose syrup, 0.5 part of maltitol solution, 0.04 part of preservative, 0.01 part of spice and 0.001 part of pigment.
The sugar is white granulated sugar, the pigment is monascus red pigment, the preservative can be a mixture of sodium dehydroacetate and sodium propionate, and the spice is natural spice (such as bergamot oil, lemon oil, orange oil and the like).
A preparation method of fingered citron stuffing comprises the following steps:
1) taking fingered citron residues; adding 5 parts of citric acid and 1 part of salt, adding 80 parts of water, and soaking at room temperature for about 15 minutes;
2) heating and boiling the fruit residues, preserving the heat for 1 minute until the fruit grains are ripe, and quickly cooling to 50-60 ℃;
3) pulping the fingered citron pomace by a crusher or a colloid mill to form fingered citron pulp for later use;
4) 50 parts of wheat starch is taken and added with 1:1 of water to be uniformly stirred for standby;
5) adding fingered citron fruit pulp into a decocting pot, adding 300 parts of sugar, 1.2 parts of high maltose syrup, 0.5 part of maltitol solution, 0.04 part of preservative, 0.01 part of spice and 0.001 part of pigment, and stirring and heating to dissolve the sugar;
6) adding hot lard, refined vegetable oil and the standby wheat starch slurry, stirring, heating with soft fire while stirring, and reducing a pan;
7) adding the fingered citron oil essence, uniformly stirring and cooling.
Example two: the formula of the fingered citron stuffing comprises the following components in parts by weight: 160 parts of fingered citron residues, 10 parts of citric acid, 5 parts of salt, 200 parts of water, 150 parts of wheat starch, 500 parts of sugar, 2 parts of high maltose syrup, 3 parts of maltitol solution, 0.06 part of preservative, 0.02 part of spice and 0.002 part of pigment.
The sugar is oral glucose, the pigment is red yeast caramel pigment or gardenia yellow pigment, the preservative is potassium sorbate, and the spice is edible water-soluble essence or edible oil-soluble essence.
A preparation method of fingered citron stuffing comprises the following steps:
1) taking fingered citron residues; adding 10 parts of citric acid and 5 parts of salt, adding 200 parts of water, and soaking at room temperature for about 15 minutes;
2) heating and boiling the fruit residues, preserving the heat for 5 minutes until the fruit grains are ripe, and quickly cooling to 50-60 ℃;
3) pulping the fingered citron pomace by a crusher or a colloid mill to form fingered citron pulp for later use;
4) adding water in an amount of 1:1 into 150 parts of wheat starch, and stirring uniformly for later use;
5) adding the fingered citron fruit pulp into a decocting pot, adding 500 parts of sugar, 2 parts of high maltose syrup, 3 parts of maltitol solution, 0.06 part of preservative, 0.02 part of spice and 0.002 part of pigment, and stirring and heating to dissolve the sugar;
6) adding hot lard, refined vegetable oil and the standby wheat starch slurry, stirring, heating with soft fire while stirring, and reducing a pan;
7) adding the fingered citron oil essence, and uniformly stirring and cooling.
In the preparation process, citric acid and salt are added to protect color before the fingered citron is cooked and cured, then the fingered citron is crushed or ground and mixed with sugar to be stirred, finally hot lard oil, refined vegetable oil and standby wheat starch slurry are added to be mixed to prepare the stuffing, the flavor and the taste of the fingered citron stuffing are increased, the overall process is simple, and the prepared stuffing is popular with popular friends.
The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (6)
1. The formula of the fingered citron stuffing is characterized in that: comprises the following components in percentage by weight: 100-160 parts of fingered citron residues, 5-10 parts of citric acid, 1-5 parts of salt, 80-200 parts of water, 50-150 parts of wheat starch, 300-500 parts of sugar, 1.2-2 parts of high maltose syrup, 0.5-3 parts of maltitol solution, 0.04-0.06 part of preservative, 0-0.02 part of spice and 0-0.002 part of pigment.
2. The formula of fingered citron stuffing according to claim 1, wherein: the sugar is one or the combination of more than two of white granulated sugar or oral glucose.
3. The formula of fingered citron stuffing according to claim 1, wherein: the pigment can be monascus red pigment, capsicum red pigment, sorghum red pigment, beta-carotene, curcumin, caramel pigment or gardenia yellow pigment.
4. The formula of fingered citron filling according to claim 1, wherein: the preservative can be one or a mixture of more than two of sodium dehydroacetate, sodium propionate, calcium propionate and potassium sorbate.
5. The formula of fingered citron stuffing according to claim 1, wherein: the flavoring agent can be natural flavoring agent (such as bergamot oil, lemon oil, mandarin oil, etc.), synthetic flavoring agent, edible water soluble essence or edible oil soluble essence.
6. The method for preparing fingered citron stuffing according to claim 1, which is characterized in that: the method comprises the following steps:
1) taking fingered citron residues; adding 5-10 parts of citric acid and 1-5 parts of salt, adding 80-200 parts of water, and soaking at room temperature for about 15 minutes;
2) heating and boiling the fruit residues, preserving the heat for 1-5 minutes until the fruit particles are ripe, and rapidly cooling to 50-60 ℃;
3) pulping the fingered citron pomace by a crusher or a colloid mill to form fingered citron pulp for later use;
4) 50-150 parts of wheat starch is taken, added with 1:1 of water and stirred uniformly for later use;
5) adding fingered citron fruit pulp into a decocting pot, adding 300-500 parts of sugar, 1.2-2 parts of high maltose syrup, 0.5-3 parts of maltitol solution, 0.04-0.06 part of preservative, 0-0.02 part of spice and 0-0.002 part of pigment, stirring and heating to dissolve the sugar, and stirring uniformly;
6) adding hot lard, refined vegetable oil and the standby wheat starch slurry, stirring, heating with soft fire while stirring, and reducing a pan;
7) adding the fingered citron oil essence, uniformly stirring and cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210012662.5A CN114431433A (en) | 2022-01-07 | 2022-01-07 | Formula and preparation method of fingered citron stuffing |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210012662.5A CN114431433A (en) | 2022-01-07 | 2022-01-07 | Formula and preparation method of fingered citron stuffing |
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| CN114431433A true CN114431433A (en) | 2022-05-06 |
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| CN202210012662.5A Pending CN114431433A (en) | 2022-01-07 | 2022-01-07 | Formula and preparation method of fingered citron stuffing |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015091298A1 (en) * | 2013-12-16 | 2015-06-25 | Symrise Ag | Aroma mixtures |
| CN105054026A (en) * | 2015-08-07 | 2015-11-18 | 高焕喜 | Nutrient composite sandwich pastry fillings |
| CN105165988A (en) * | 2015-10-20 | 2015-12-23 | 咀香园健康食品（中山）有限公司 | Normal-temperature snowy mooncake and manufacturing method thereof |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
| CN107897292A (en) * | 2017-12-15 | 2018-04-13 | 天津阿尔发保健品有限公司 | A kind of oligoisomaltose moon cake formula and preparation method thereof |
| CN107927109A (en) * | 2017-12-15 | 2018-04-20 | 天津阿尔发保健品有限公司 | A kind of formula and preparation process of three delicate flavours hypoglycemic formula moon cake |
| CN114431383A (en) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Solid beverage containing natural fingered citron essential oil and preparation method thereof |
-
2022
- 2022-01-07 CN CN202210012662.5A patent/CN114431433A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2015091298A1 (en) * | 2013-12-16 | 2015-06-25 | Symrise Ag | Aroma mixtures |
| CN105054026A (en) * | 2015-08-07 | 2015-11-18 | 高焕喜 | Nutrient composite sandwich pastry fillings |
| CN105165988A (en) * | 2015-10-20 | 2015-12-23 | 咀香园健康食品（中山）有限公司 | Normal-temperature snowy mooncake and manufacturing method thereof |
| CN105248550A (en) * | 2015-11-02 | 2016-01-20 | 咀香园健康食品（中山）有限公司 | Crispy finger citron and making method thereof |
| CN107897292A (en) * | 2017-12-15 | 2018-04-13 | 天津阿尔发保健品有限公司 | A kind of oligoisomaltose moon cake formula and preparation method thereof |
| CN107927109A (en) * | 2017-12-15 | 2018-04-20 | 天津阿尔发保健品有限公司 | A kind of formula and preparation process of three delicate flavours hypoglycemic formula moon cake |
| CN114431383A (en) * | 2022-01-10 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Solid beverage containing natural fingered citron essential oil and preparation method thereof |
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