CN103229885A - Candied mango and preparation method thereof - Google Patents

Candied mango and preparation method thereof Download PDF

Info

Publication number
CN103229885A
CN103229885A CN2013101368891A CN201310136889A CN103229885A CN 103229885 A CN103229885 A CN 103229885A CN 2013101368891 A CN2013101368891 A CN 2013101368891A CN 201310136889 A CN201310136889 A CN 201310136889A CN 103229885 A CN103229885 A CN 103229885A
Authority
CN
China
Prior art keywords
mango
sheet
mango sheet
color
mass fraction
Prior art date
Application number
CN2013101368891A
Other languages
Chinese (zh)
Inventor
李友志
Original Assignee
李友志
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by 李友志 filed Critical 李友志
Priority to CN2013101368891A priority Critical patent/CN103229885A/en
Publication of CN103229885A publication Critical patent/CN103229885A/en

Links

Abstract

The invention discloses a preparation method of candied mangos. The preparation method comprises the following steps of: slicing, color protection, hardening, blanching, sugar infusion, drying and packaging. The preparation method of the candied mangos is simple, few food additives are needed, not only is the nutritive value of mangos realized, but also the color and the fruity flavor of the produced candied mangos can be guaranteed, and a novel way is developed for the further processing of the mangos. The invention also provides a candied mango prepared through using the preparation method.

Description

A kind of mango dried meat and preparation method thereof
Technical field
The present invention relates to food processing field, relate in particular to a kind of mango dried meat and preparation method thereof.
Background technology
Mango is one of famous tropical fruit (tree), and because of its pulp exquisiteness, unique flavor is loved by the people, and claims so have the reputation of " torrid zone fruit king ".Mango Fruit contains sugar, protein, crude fibre, and the precursor carrotene composition of the vitamin A that mango contains is high especially, is rare in all fruit.Secondly Vitamin C content is not low yet.Mineral matter, protein, fat, carbohydrate etc. also are its main nutrient composition.Every hectogram pulp contains vitamin C 56.4-137.5 milligram, and what have can be up to 189 milligrams; Sugar content 14-16%; Contain protein 5.6% in the seed; Fat 16.1%; Carbohydrate 69.3%.
But because the time that mango is stored is shorter, fresh fruit very easily rots, and it is very important therefore mango to be carried out deep processing.
Summary of the invention
For this reason, the present invention proposes a kind of mango dried meat and preparation method thereof, utilize mango to be feedstock production mango dried meat, solved mango deep processing problem, also increased its added value.
According to an aspect of the present invention, provide a kind of preparation method of mango dried meat, comprised following operation:
(1) section: the mango that will clean up and remove the peel stoning is cut into the mango sheet that thickness is 6-8mm;
(2) color-preserving and hardening: place the solution that contains color stabilizer and curing agent to soak 8-16h the mango sheet;
(3) blanching: the mango sheet that will finish color-preserving and hardening heated 3-5 minute under 90-100 ℃ of temperature;
(4) ooze sugar: soak 48-72h in the liquid glucose that it is 35%-50% that the mango sheet that will finish blanching is cooled to 30-40 ℃ of mass fraction that is placed on sweetener;
(5) oven dry: will finish to ooze and dry 5-7h down at 45-60 ℃ earlier after sugared mango sheet surface liquid glucose drains, and dry 2-3h down at 80-85 ℃ again;
(6) packing: pack after the mango sheet shaping after will drying.
The preparation method of mango dried meat of the present invention is simple, and the food additives amount is few, has both fully realized the nutritive value of mango, has guaranteed color and luster and the fruital flavor of the preserved fruit that produces again, for a new way has been opened up in the deep processing of mango.
Alternatively, according to the preparation method of mango dried meat of the present invention, in the described operation (1), the mango maturity of picking out reaches more than eighty per cant.
Alternatively, according to the preparation method of mango dried meat of the present invention, in the described operation (2), the mango sheet places the solution that contains color stabilizer and curing agent to soak 12h.
Alternatively, according to the preparation method of mango dried meat of the present invention, in the described operation (2), described color stabilizer is sodium chloride and sodium pyrosulfite, and described curing agent is calcium chloride.
Alternatively, according to the preparation method of mango dried meat of the present invention, the mass fraction of sodium chloride is 0.3-0.5 ‰ in the described solution that contains color stabilizer and curing agent, and the mass fraction of sodium pyrosulfite is 0.2-0.3 ‰, and the mass fraction of calcium chloride is 0.2-0.5 ‰.
Alternatively, according to the preparation method of mango dried meat of the present invention, in the described operation (3), the described mango sheet of finishing color-preserving and hardening heats in jacketed pan.
Alternatively, according to the preparation method of mango dried meat of the present invention, in the described operation (4), described sweetener is white granulated sugar and/or HFCS.
Alternatively, according to the preparation method of mango dried meat of the present invention, in the described operation (4), it is that the liquid glucose of 40%-45% soaks 60h that cooled mango sheet places the mass fraction of sweetener.
Alternatively, according to the preparation method of mango dried meat of the present invention, in the described operation (5), before oven dry mango sheet, the mango sheet that drains surperficial liquid glucose is carried out sterilization.
According to another aspect of the present invention, the present invention also provides a kind of mango dried meat that makes according to above-mentioned preparation method.Prepared mango dried meat golden yellow color has strong mango perfume (or spice), can be used as leisure snacks and eats, and has certain healthy nutritive value.
Description of drawings
By reading hereinafter detailed description of the preferred embodiment, various other advantage and benefits will become cheer and bright for those of ordinary skills.Accompanying drawing only is used for the purpose of preferred embodiment is shown, and does not think limitation of the present invention.In the accompanying drawings:
Fig. 1 is the preparation flow figure of mango dried meat of the present invention.
The specific embodiment
The invention will be further described below in conjunction with accompanying drawing and concrete embodiment.
The invention provides a kind of preparation method of mango dried meat, comprise following operation: (1) section: the mango that will clean up and remove the peel stoning is cut into the mango sheet that thickness is 6-8mm; (2) color-preserving and hardening: place the solution that contains color stabilizer and curing agent to soak 8-16h the mango sheet; (3) blanching: the mango sheet that will finish color-preserving and hardening heated 3-5 minute under 90-100 ℃ of temperature; (4) ooze sugar: soak 48-72h in the liquid glucose that it is 35%-50% that the mango sheet that will finish blanching is cooled to 30-40 ℃ of mass fraction that is placed on sweetener; (5) oven dry: will finish to ooze and dry 5-7h down at 45-60 ℃ earlier after sugared mango sheet surface liquid glucose drains, and dry 2-3h down at 80-85 ℃ again; (6) packing: pack after the mango sheet shaping after will drying.
In order to prepare the mango dried meat, at first pick out rotten, the no disease and pest of do not have going rotten, do not have agricultural residual fresh mango.Described mango is preferably maturity and reaches mango more than eighty per cant.Select for use medium well above mango to prepare the mango dried meat as raw material, guaranteed mouthfeel and the color and luster of preserved fruit product, because the sugariness of ripe mango is higher, therefore also can reduce the follow-up consumption that oozes liquid glucose in the sugared process simultaneously, reduced production cost.
After picking out raw material, need raw material is handled.At first rotten, rotten and foreign material residual in the mango are chosen, then that Fouling Cleaning residual on the mango is clean, at last with the mango peeling that cleans up.Ripe mango is softer, and pericarp separates easily with pulp, available artificial peeling.Mango can also be placed boiling water remove the peel then.After mango after the peeling half-and-half cut open, remove fruit stone and get final product, also can adopt professional stoning machine that fruit stone is removed.
Fig. 1 shows the preparation flow figure of mango dried meat of the present invention.As shown in Figure 1, the mango of removing the peel stoning is cut into the mango sheet that thickness is 6-8mm, the length of mango sheet then is generally 7-10cm, and width then can be according to the size adjustment of mango.Because brown stain very easily takes place the mango of section, in order to keep the color and luster of mango, need protect look to the mango sheet and handle; Simultaneously, for obtain good finished product form and after blanching and ooze in the sugared technology be difficult for brokenly, also need the mango sheet is carried out cure process.Therefore, place the solution that contains color stabilizer and curing agent to soak 8-16h the mango sheet and protect look and sclerosis, preferably, described mango sheet is soaked 12h.Used color stabilizer is sodium chloride and sodium pyrosulfite among the present invention, and described curing agent is calcium chloride.The mass fraction of sodium chloride is 0.3-0.5 ‰ in the described solution that contains color stabilizer and curing agent, and the mass fraction of sodium pyrosulfite is 0.2-0.3 ‰, and the mass fraction of calcium chloride is 0.2-0.5 ‰.
After finishing color-preserving and hardening, need carry out blanching to the mango sheet, that is, the mango sheet be heated 3-5 minute under 90-100 ℃ of temperature.By blanching, removed the sulphur and the calcium that remain in the color-preserving and hardening process on the mango sheet, prevent local flavor and mouthfeel that it influences the finished product preserved fruit.Among the present invention, the mango sheet heats in jacketed pan.Jacketed pan has another name called steam copper, digester, jacket steam pot.Usually formed by pot body and leg.The double-decker form that the pot body is made up of interior outer spherical pot body, intermediate course feeds Steam Heating.Jacketed pan has that heating surface area is big, the thermal efficiency is high, homogeneous heating, liquid material boiling time is short, heating-up temperature is controlled easily, aesthetic in appearance, characteristics such as easy, easy to operate, safe and reliable are installed, be widely used in the processing of food such as candy, pharmacy, dairy products, drinks, cake, preserved fruit, beverage, can, pot-stewed fowl, be that food processing improves the quality, shortening time, the good equipment of improving working conditions.In traditional preparation preserved fruit process, the blanching process normally places hot water to soak chankings, causes the nutriment in the chankings to run off in water, reduces its nutritive value.Adopt jacketed pan that the mango sheet is heated among the present invention, not only can improve the efficiency of heating surface, can also prevent loss of nutrient substances in the chankings, guaranteed the nutritional labeling of reservation mango in maximizing ground in the finished product preserved fruit.
In order to make preserved fruit product have certain sweet taste, also need the mango sheet is replenished sugar, namely need to ooze sugar.Among the present invention, will soak 48-72h in mango sheet that the finish blanching liquid glucose that to be cooled to 30-40 ℃ of mass fraction that is placed on sweetener be 35%-50%.Preferably, the mass fraction of sweetener is 40%-45% in the described liquid glucose, and cooled mango sheet soaks 60h in this liquid glucose.Used sweetener is white granulated sugar and/or HFCS among the present invention.HFCS is the starch sugar crystalline substance of being made by plant amylum hydrolysis and isomerization, it is a kind of important sweetener, it is denseer that it has sugariness, the solubility height, advantages such as osmotic pressure is big, have superior synergistic function when using jointly with other sweeteners, can improve the mouthfeel of bag and bottle, reduce bitter taste and strange taste.In described liquid glucose, also adding has potassium sorbate and citric acid, to play anticorrosion and effect seasoning, makes the more anti-preservation of finished product preserved fruit, and taste is better.The addition of potassium sorbate and citric acid is as long as satisfy relevant country or company standard.
Finish ooze sugar after, pull and drain the mango sheet liquid glucose of remained on surface out, then with the mango sheet at 80-90 ℃ of following sterilization 2h, carry out hydrofuge after the sterilization and handle.When mango sheet temperature is down to 50 ℃, stop hydrofuge, with the mango sheet baking tray of packing into, place drying room, earlier at 45-60 ℃ of oven dry 5-7h down, again at 80-85 ℃ of oven dry 2-3h down.In order to drain mango sheet remained on surface liquid glucose rapidly, can place centrifuge to dry the mango sheet.With packing with packing machine after the mango sheet shaping after the oven dry, namely obtain finished product mango dried meat.
As the feedstock production preserved fruit, technology is simple with mango for the preparation method of mango dried meat of the present invention, and the food additives consumption is few, makes the finished product preserved fruit farthest keep genuineness and the nutrition composition of mango on color and luster and local flavor.
The optional factor of mango dried meat preparation method that proposes according to the present invention is more, can design various embodiments, so specific embodiment is only as the exemplary illustration of specific implementation of the present invention, and does not constitute limitation of the scope of the invention.For concrete description the present invention, select following examples to carry out exemplary illustration.
Embodiment 1
Choose full ripe fresh mango, rotten, rotten and foreign material residual in the mango are chosen, with the totally peeling then of Fouling Cleaning such as residual silt on the mango.Mango after the peeling is half-and-half cut open, removed fruit stone.Pulp with stoning is cut into the thick mango sheet of 6-8mm afterwards, and the length of mango sheet generally is cut into 7-10cm.It is 0.3 ‰ that the mango sheet is placed the mass fraction of sodium chloride, and the mass fraction of sodium pyrosulfite is 0.2 ‰, and the mass fraction of calcium chloride is to soak 16h in 0.5 ‰ the solution, and the mango sheet is protected look and sclerosis.After finishing color-preserving and hardening, the mango sheet is placed jacketed pan heating 3-5 minute, heating-up temperature is 90-100 ℃.Mango sheet after the heating is cooled to 30 ℃, and the mass fraction that places sweetener again is that 35% liquid glucose soaks 72h with the sugar content of further raising mango sheet, and wherein used sweetener is white granulated sugar.After soaking 72h, the mango sheet is pulled out, is placed centrifuge to dry, remove the liquid glucose of mango sheet remained on surface, then with the mango sheet at 80 ℃ of following sterilization 2h, carry out hydrofuge after the sterilization and handle.When mango sheet temperature is down to 50 ℃, stop hydrofuge, with the mango sheet baking tray of packing into, place drying room, earlier at 45 ℃ of oven dry 7h down, again at 80 ℃ of oven dry 3h down.At last, with packing with packing machine after the mango sheet shaping after the oven dry, namely obtain the finished product preserved fruit.
Embodiment 2
Choosing maturity is ninety percent ripe fresh mango, rotten, rotten and foreign material residual in the mango is chosen, with the totally peeling then of Fouling Cleaning such as residual silt on the mango.Mango after the peeling is half-and-half cut open, removed fruit stone.Pulp with stoning is cut into the thick mango sheet of 6-8mm afterwards, and the length of mango sheet generally is cut into 7-10cm.It is 0.4 ‰ that the mango sheet is placed the mass fraction of sodium chloride, and the mass fraction of sodium pyrosulfite is 0.3 ‰, and the mass fraction of calcium chloride is to soak 12h in 0.4 ‰ the solution, and the mango sheet is protected look and sclerosis.After finishing color-preserving and hardening, the mango sheet is placed jacketed pan heating 3-5 minute, heating-up temperature is 90-100 ℃.Mango sheet after the heating is cooled to 35 ℃, and the mass fraction that places sweetener again is that 40% liquid glucose soaks 60h with the sugar content of further raising mango sheet, and wherein used sweetener is HFCS.After soaking 60h, the mango sheet is pulled out, is drained the liquid glucose of mango sheet remained on surface, then with the mango sheet at 85 ℃ of following sterilization 2h, carry out hydrofuge after the sterilization and handle.When mango sheet temperature is down to 50 ℃, stop hydrofuge, with the mango sheet baking tray of packing into, place drying room, earlier at 55 ℃ of oven dry 6h down, again at 80 ℃ of oven dry 3h down.At last, with packing with packing machine after the mango sheet shaping after the oven dry, namely obtain the finished product preserved fruit.
Embodiment 3
Choosing maturity is medium well fresh mango, rotten, rotten and foreign material residual in the mango is chosen, with the totally peeling then of Fouling Cleaning such as residual silt on the mango.Mango after the peeling is half-and-half cut open, removed fruit stone.Pulp with stoning is cut into the thick mango sheet of 6-8mm afterwards, and the length of mango sheet generally is cut into 7-10cm.It is 0.5 ‰ that the mango sheet is placed the mass fraction of sodium chloride, and the mass fraction of sodium pyrosulfite is 0.3 ‰, and the mass fraction of calcium chloride is to soak 12h in 0.2 ‰ the solution, and the mango sheet is protected look and sclerosis.After finishing color-preserving and hardening, the mango sheet is placed jacketed pan heating 3-5 minute, heating-up temperature is 90-100 ℃.Mango sheet after the heating is cooled to 40 ℃, and the mass fraction that places sweetener again is that 50% liquid glucose soaks 48h with the sugar content of further raising mango sheet, and wherein used sweetener is white granulated sugar and HFCS.After soaking 48h, the mango sheet is pulled out, is placed centrifuge to dry, remove the liquid glucose of mango sheet remained on surface, then with the mango sheet at 90 ℃ of following sterilization 2h, carry out hydrofuge after the sterilization and handle.When mango sheet temperature is down to 50 ℃, stop hydrofuge, with the mango sheet baking tray of packing into, place drying room, earlier at 60 ℃ of oven dry 5h down, again at 85 ℃ of oven dry 2h down.At last, with packing with packing machine after the mango sheet shaping after the oven dry, namely obtain the finished product preserved fruit.
The present invention also provides a kind of mango dried meat that makes according to the preparation method of above-mentioned mango dried meat.This mango dried meat golden yellow color has strong mango perfume (or spice), and sugariness is moderate, can be used as leisure snacks and eats, and has certain healthy nutritive value.
It should be noted that the present invention will be described rather than limit the invention for above-described embodiment, and those skilled in the art can design alternative embodiment under the situation of the scope that does not break away from claims.In the claims, any reference symbol between bracket should be configured to limitations on claims.Word " comprises " not to be got rid of existence and is not listed in element or operation in the claim.

Claims (10)

1. the preparation method of a mango dried meat comprises following operation:
(1) section: the mango that will clean up and remove the peel stoning is cut into the mango sheet that thickness is 6-8mm;
(2) color-preserving and hardening: place the solution that contains color stabilizer and curing agent to soak 8-16h the mango sheet;
(3) blanching: the mango sheet that will finish color-preserving and hardening heated 3-5 minute under 90-100 ℃ of temperature;
(4) ooze sugar: soak 48-72h in the liquid glucose that it is 35%-50% that the mango sheet that will finish blanching is cooled to 30-40 ℃ of mass fraction that is placed on sweetener;
(5) oven dry: will finish to ooze and dry 5-7h down at 45-60 ℃ earlier after sugared mango sheet surface liquid glucose drains, and dry 2-3h down at 80-85 ℃ again;
(6) packing: pack after the mango sheet shaping after will drying.
2. preparation method according to claim 1, wherein, in the described operation (1), used mango maturity reaches more than eighty per cant.
3. preparation method according to claim 1 and 2, wherein, in the described operation (2), the mango sheet places the solution that contains color stabilizer and curing agent to soak 12h.
4. preparation method according to claim 1 and 2, wherein, in the described operation (2), described color stabilizer is sodium chloride and sodium pyrosulfite, described curing agent is calcium chloride.
5. preparation method according to claim 4, wherein, the mass fraction of sodium chloride is 0.3-0.5 ‰ in the described solution that contains color stabilizer and curing agent, and the mass fraction of sodium pyrosulfite is 0.2-0.3 ‰, and the mass fraction of calcium chloride is 0.2-0.5 ‰.
6. preparation method according to claim 1 and 2, wherein, in the described operation (3), the described mango sheet of finishing color-preserving and hardening heats in jacketed pan.
7. preparation method according to claim 1 and 2, wherein, in the described operation (4), described sweetener is white granulated sugar and/or HFCS.
8. preparation method according to claim 1 and 2, wherein, in the described operation (4), it is that the liquid glucose of 40%-45% soaks 60h that the mango sheet of finishing blanching places the mass fraction of sweetener.
9. preparation method according to claim 1 and 2 wherein, in the described operation (5), before oven dry mango sheet, carries out sterilization with the mango sheet that drains surperficial liquid glucose.
10. mango dried meat according to each described method preparation among the claim 1-9.
CN2013101368891A 2013-04-19 2013-04-19 Candied mango and preparation method thereof CN103229885A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN2013101368891A CN103229885A (en) 2013-04-19 2013-04-19 Candied mango and preparation method thereof

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN2013101368891A CN103229885A (en) 2013-04-19 2013-04-19 Candied mango and preparation method thereof

Publications (1)

Publication Number Publication Date
CN103229885A true CN103229885A (en) 2013-08-07

Family

ID=48878018

Family Applications (1)

Application Number Title Priority Date Filing Date
CN2013101368891A CN103229885A (en) 2013-04-19 2013-04-19 Candied mango and preparation method thereof

Country Status (1)

Country Link
CN (1) CN103229885A (en)

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564127A (en) * 2013-10-28 2014-02-12 胡本奎 Production method of preserved health-care cherries
CN103652238A (en) * 2013-12-05 2014-03-26 广西邕宁金泉食品有限公司 Processing method for preserved mango
CN103749913A (en) * 2013-12-16 2014-04-30 马鞍山市安康菌业有限公司 Lucid ganoderma mango preserved fruit
CN103976117A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved mango fruits and processing method thereof
CN103999999A (en) * 2014-06-13 2014-08-27 漳州科技职业学院 Mango preserves containing green tea and making method thereof
CN104222462A (en) * 2014-07-09 2014-12-24 绵阳罗斯贸易有限公司 Preserved smallanthus sonchifolius capable of promoting digestion function and preparation method thereof
CN104381559A (en) * 2014-11-05 2015-03-04 广西壮族自治区农业科学院农产品加工研究所 Processing method of low blood glucose index preserved mango fruits with effect of regulating intestinal function
CN104642696A (en) * 2014-11-13 2015-05-27 石河子大学 Method for processing immature flat peach preserved fruit
CN104920752A (en) * 2015-06-09 2015-09-23 广西壮族自治区亚热带作物研究所 An original flavored dried fruit processing method and low-temperature sugar soaking method
CN104938751A (en) * 2015-06-06 2015-09-30 芜湖宏洋食品有限公司 Liver-clearing eyesight-improvement sulfur-less dried mango and preparation technology thereof
CN104938749A (en) * 2015-06-06 2015-09-30 芜湖宏洋食品有限公司 Qi-cultivating blood-enriching sulfur-less dried mango and preparation technology thereof
CN105249334A (en) * 2015-11-05 2016-01-20 广西大学 Dried mango processing method and product thereof
CN106212641A (en) * 2016-07-28 2016-12-14 钟磊 A kind of processing method of dried mango

Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731425A (en) * 2010-01-14 2010-06-16 孙哲浩 Preparation method of mango preserved fruit

Patent Citations (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101731425A (en) * 2010-01-14 2010-06-16 孙哲浩 Preparation method of mango preserved fruit

Non-Patent Citations (6)

* Cited by examiner, † Cited by third party
Title
全国三绿工程工作办公室组: "《安全优质果品的生产与加工》", 30 April 2005, article "安全优质果品的生产与加工" *
张昭其等: "《杧果贮藏保鲜及加工新技术》", 31 May 2000, article "杧果贮藏保鲜及加工新技术" *
张雁等: "利用芒果落果加工低糖果脯的研究", 《食品研究与开发》, no. 08, 28 August 2006 (2006-08-28) *
袁唯等: "落果芒果加工适制性的研究", 《食品科学》, no. 09, 31 December 2000 (2000-12-31) *
边用福: "《新编果脯凉果加工技术大全》", 31 May 2001, article "新编果脯凉果加工技术大全" *
郭庆法等: "《中国玉米栽培学》", 30 September 2004, article "中国玉米栽培学" *

Cited By (16)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103564127A (en) * 2013-10-28 2014-02-12 胡本奎 Production method of preserved health-care cherries
CN103652238A (en) * 2013-12-05 2014-03-26 广西邕宁金泉食品有限公司 Processing method for preserved mango
CN103749913B (en) * 2013-12-16 2016-03-23 马鞍山市安康菌业有限公司 A kind of lucid ganoderma mango dried meat
CN103749913A (en) * 2013-12-16 2014-04-30 马鞍山市安康菌业有限公司 Lucid ganoderma mango preserved fruit
CN103976117A (en) * 2014-05-28 2014-08-13 广西田阳嘉佳食品有限公司 Preserved mango fruits and processing method thereof
CN103999999B (en) * 2014-06-13 2015-12-30 漳州科技职业学院 A kind of mango preserved fruit containing green tea and preparation method thereof
CN103999999A (en) * 2014-06-13 2014-08-27 漳州科技职业学院 Mango preserves containing green tea and making method thereof
CN104222462A (en) * 2014-07-09 2014-12-24 绵阳罗斯贸易有限公司 Preserved smallanthus sonchifolius capable of promoting digestion function and preparation method thereof
CN104381559A (en) * 2014-11-05 2015-03-04 广西壮族自治区农业科学院农产品加工研究所 Processing method of low blood glucose index preserved mango fruits with effect of regulating intestinal function
CN104381559B (en) * 2014-11-05 2017-07-18 广西壮族自治区农业科学院农产品加工研究所 The processing method of low-glycemic Preserved Mango with regulating intestinal canal function
CN104642696A (en) * 2014-11-13 2015-05-27 石河子大学 Method for processing immature flat peach preserved fruit
CN104938749A (en) * 2015-06-06 2015-09-30 芜湖宏洋食品有限公司 Qi-cultivating blood-enriching sulfur-less dried mango and preparation technology thereof
CN104938751A (en) * 2015-06-06 2015-09-30 芜湖宏洋食品有限公司 Liver-clearing eyesight-improvement sulfur-less dried mango and preparation technology thereof
CN104920752A (en) * 2015-06-09 2015-09-23 广西壮族自治区亚热带作物研究所 An original flavored dried fruit processing method and low-temperature sugar soaking method
CN105249334A (en) * 2015-11-05 2016-01-20 广西大学 Dried mango processing method and product thereof
CN106212641A (en) * 2016-07-28 2016-12-14 钟磊 A kind of processing method of dried mango

Similar Documents

Publication Publication Date Title
CN101933611B (en) Method for processing ready-to-use edible fungi
CN101803694B (en) Waxberry fruit jelly and preparing method thereof
CN103815109A (en) Processing method for papaya fruitcake
CN101720957B (en) Purple corn beverage and preparation method thereof
CN102090492B (en) Method for preparing sulfur-free low-sugar preserved cherry tomatoes
CN103478381A (en) Method for making bitter melon preserves
CN104855665A (en) Preparation method of low-sugar preserved ginger
CN102578503B (en) Preparation method of persimmon crisp chip and persimmon crisp chip prepared by adopting preparation method
CN103222501A (en) Health-care canned litchi, and preparation method thereof
CN103652833A (en) Production method for high-quality instant lentinus edodes crisp chips
CN103652740A (en) Manufacturing method of deep fried potato chips
CN101356944A (en) Blueberry preserved fruits and preparation technique thereof
CN104323065B (en) A kind of nostoc jelly and preparation method
CN103416702A (en) Method for pickling white ginger
CN102113610A (en) Method for making preserved cherry-tomatoes
CN104351633A (en) Method for processing ordinary dry corn cobs into fresh flavor corn cobs
CN103652707B (en) A kind of preparation method of banana chip
CN101103758A (en) Method for producing cherry-tomato preserved fruit
CN105707784A (en) Pickling method of helianthus tuberosus
KR101435186B1 (en) Manufacturing method of rice wine muberry and rice wine mulberry thereof
CN106235007B (en) Preparation method of orange rice dumpling
CN105495490A (en) Whole pitaya utilization high value-added jam and preparation method thereof
CN105166260A (en) Fruity haw production technology
CN104031800B (en) A kind of preparation method of starfruit wine
CN101204186A (en) Preserved pineapple and manufacture method

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
WD01 Invention patent application deemed withdrawn after publication

Application publication date: 20130807

C02 Deemed withdrawal of patent application after publication (patent law 2001)