The composite sauce made from carrots and orange peels is a novel sauce with a golden yellow appearance, orange fragrance, unique flavor, delicate taste, comprehensive nutrition, and kidney qi, which are popular after being listed in some places. . First, the amount of formula. Carrot 100, orange peel 20, white granulated sugar 20, starch 0.5, citric acid 0.2, salt 0.5, and the amount of preservative used. Second, operation. 1, carrot pulp preparation. Choose red heart carrot, wash and put 1/10000 potassium permanganate solution to disinfect. Drain, cut into slices about 0.5-1 cm thick, and soak in the soaking solution for 24 hours. The soaking solution was prepared in the following proportions: 20% active silicic acid sol 0.5%, phytic acid 0.5%, zinc gluconate 0.2%, ethanol 1%, water 97.8%, and mixed well after mixing. Place the soaked carrot slices in the flow-tank and rinse them, then add the sterilizer and control the temperature to cook in the range of 110-115°C for 12-15 minutes. After cooling, it is processed into a slurry by a pulper. 2, dry skin pulp preparation. Oranges were soaked in a 0.1% hydrochloric acid solution for 15 minutes to remove residual pesticides. Then put 1/10000 potassium permanganate solution in the disinfection, remove and rinse, drain, cast into boiling water at 100 °C within a few minutes, immediately peeled after cooling. Inspect and remove orange peel with rot, pits, scars and browning. Soak the good orange peel in 0.1% sodium polyphosphate solution for 12 hours. Rinse in an inflow water tank and remove 0.25%. The sodium bicarbonate boiling liquid is blanched for 15-20 minutes, then fed into a pulper and beaten to obtain orange peel pulp. 3, preparation of sauces. Weigh white sugar into beverage production water at a ratio of 1:1, heat and melt, filter, and cool to obtain syrup. Add the materials according to the formula and stir well. 4, sterilization packaging. The sauce is bottled and placed in a sterilizing pot, and the steam temperature is controlled in the range of 105-110° C. for about 20 seconds. After the high-temperature sterilization, the product is cooled.
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