CN104305213A - Preparation method of candied roselle - Google Patents
Preparation method of candied roselle Download PDFInfo
- Publication number
- CN104305213A CN104305213A CN201410535397.4A CN201410535397A CN104305213A CN 104305213 A CN104305213 A CN 104305213A CN 201410535397 A CN201410535397 A CN 201410535397A CN 104305213 A CN104305213 A CN 104305213A
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- Prior art keywords
- roselle
- rinsing
- liquid glucose
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- look
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- 240000004153 Hibiscus sabdariffa Species 0.000 title claims abstract description 52
- 235000001018 Hibiscus sabdariffa Nutrition 0.000 title claims abstract description 52
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000012545 processing Methods 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 17
- 206010053615 Thermal burn Diseases 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 239000012528 membrane Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 4
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 239000002313 adhesive film Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 230000002308 calcification Effects 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000003292 glue Substances 0.000 claims description 4
- 150000004676 glycans Chemical class 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 229920001282 polysaccharide Polymers 0.000 claims description 4
- 239000005017 polysaccharide Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 238000007493 shaping process Methods 0.000 claims description 4
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 4
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 3
- 235000005979 Citrus limon Nutrition 0.000 claims description 2
- 244000131522 Citrus pyriformis Species 0.000 claims description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 3
- 239000011575 calcium Substances 0.000 abstract description 3
- 229910052791 calcium Inorganic materials 0.000 abstract description 3
- 230000008131 children development Effects 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 235000001014 amino acid Nutrition 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 238000007598 dipping method Methods 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000005985 organic acids Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- YQUVCSBJEUQKSH-UHFFFAOYSA-N 3,4-dihydroxybenzoic acid Chemical compound OC(=O)C1=CC=C(O)C(O)=C1 YQUVCSBJEUQKSH-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000628799 Brachybotrys paridiformis Species 0.000 description 1
- 206010014080 Ecchymosis Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 241000218033 Hibiscus Species 0.000 description 1
- 102000007330 LDL Lipoproteins Human genes 0.000 description 1
- 108010007622 LDL Lipoproteins Proteins 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229940124567 diuretic antihypertensive agent Drugs 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- CJWQYWQDLBZGPD-UHFFFAOYSA-N isoflavone Natural products C1=C(OC)C(OC)=CC(OC)=C1C1=COC2=C(C=CC(C)(C)O3)C3=C(OC)C=C2C1=O CJWQYWQDLBZGPD-UHFFFAOYSA-N 0.000 description 1
- 150000002515 isoflavone derivatives Chemical class 0.000 description 1
- 235000008696 isoflavones Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B2/00—Preservation of foods or foodstuffs, in general
- A23B2/70—Preservation of foods or foodstuffs, in general by treatment with chemicals
- A23B2/725—Preservation of foods or foodstuffs, in general by treatment with chemicals in the form of liquids or solids
- A23B2/729—Organic compounds; Microorganisms; Enzymes
- A23B2/779—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种蜜渍玫瑰茄的制作方法，属于食品加工领域。其特征在于：采用选料→漂洗、护色→热烫保脆→冷浸糖液→胶膜处理→干燥包装→成品的加工工艺流程。有益效果：本发明产品组织嫩脆、饱含糖汁，甜酸爽口，具有玫瑰茄的鲜美风味；本产品果味浓厚、清香独特、含有丰富的氨基酸、有机酸、维生素C等，有益于调节和平衡血脂，增进钙质吸收，促进儿童发育，促进消化，还具有清热解暑、活血补血、养颜美容的功效，是一种营养健康的绿色食品。The invention discloses a preparation method of honey-soaked roselle, which belongs to the field of food processing. It is characterized in that it adopts the processing process of material selection→rinsing, color protection→hot blanching to keep crisp→cold dipping in sugar solution→film treatment→dry packaging→finished product. Beneficial effects: the product of the invention is tender and crisp, full of sugar juice, sweet and sour and refreshing, and has the delicious flavor of roselle; the product has a strong fruity taste, unique fragrance, rich amino acids, organic acids, vitamin C, etc., and is beneficial for regulating and It balances blood lipids, promotes calcium absorption, promotes children's development, and promotes digestion. It also has the effects of clearing heat and relieving heat, promoting blood circulation, nourishing blood, and beautifying the skin. It is a nutritious and healthy green food.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to the preparation method of a kind of candied roselle.
Background technology
Roselle is Malvaceae Hibiscus annual natural food material medicinal herb plant, has another name called: Brachybotrys paridiformis, and it has edible and medicinal duality.Its taste of roselle is sour, cold in nature, is of value to adjustment and balancing blood fat, promotes calcium absorption, promotes child development, promotes to digest.Effects such as there is clearing away summerheat, diuretic antihypertensive, beauty treatment ecchymose removing, detoxify, relieve the effect of alcohol.Also has the function of blood circulation promoting and enriching, skin maintenance.Modern study shows that roselle contains protocatechuic acid, isoflavones element and the abundant chemical composition such as amino acid, vitamin, cholesterol and triglyceride can be reduced, suppress the oxidation of low-density lipoprotein, suppress hematoblastic aggegation, reduce thrombus formation, reduce arteriosclerosis, can the generation of angiocardiopathy preventing effectively.In addition, roselle also containing abundant vitamin C, has refrigerant effect of falling fire, promoting the production of body fluid to quench thirst, and can be used for tea-making and make beverage.Roselle protects the liver in addition, anticancer effect.
Fresh roselle not easily preserves, and for being processed into the comprehensive utilization that candied roselle can realize roselle raw material, instant, and being convenient to store, improving its economic worth.
Summary of the invention
The object of the invention is the problem that solution roselle not easily preserves, the preparation method of a kind of candied roselle is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for candied roselle, is characterized in that: adopt → rinsing of selecting materials, protect the processing process that look → blanching protects crisp → cold soaking liquid glucose → glued membrane process → dry packing → finished product, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh roselle to be raw material, put into after rinsing and protect look solution and carry out protecting look;
(2) blanching is protected crisp: by rinsing, protect roselle that look crosses and pour in the scald liquor having added 0.012% sodium pyrosulfite to scald and boil 18-22 minute; Boil and to pull out in time afterwards, then immerse in 0.23% calcium chloride solution and carry out hardening by cooling, after the cure process of 45-55 minute, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the roselle after draining away the water is soaked in 12-15 hour in the cold liquid glucose of 42%, makes sugar tentatively enter in roselle; Prepare the Fructus Hordei Germinatus liquid glucose of 48% again, boil, pour the roselle flooding cold liquid glucose into, slow fire infusion 28-35 minute is used in big fire instead after boiling, when sugar concentration boil 60%, roselle outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.36% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by roselle, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the roselle after coating is admixed a little honey and lemon extract, puts into baking oven slightly after drying, can load in hard plastic pocket, and sealing is preserved and sold.
Beneficial effect: product of the present invention organize tender crisp, be full of syrup, sweet acid is tasty and refreshing, has the delicious local flavor of roselle; This product fruity is dense, delicate fragrance is unique, containing abundant amino acid, organic acid, vitamin C etc., be of value to adjustment and balancing blood fat, promote calcium absorption, promote child development, promote digestion, also having effect of clearing away summerheat, blood circulation promoting and enriching, skin maintenance, is a kind of pollution-free food of nutrient health.
Detailed description of the invention
Embodiment 1
:
A preparation method for candied roselle, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh roselle to be raw material, enter after rinsing to protect in look solution and carry out protecting look;
(2) blanching is protected crisp: by rinsing, protect roselle that look crosses and pour in the scald liquor having added 0.02% sodium pyrosulfite to scald and boil 8 minutes; Boil and to pull out in time afterwards, then immerse in 0.15% calcium chloride solution and carry out hardening by cooling, after the cure process of 65 minutes, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the roselle after draining away the water to be soaked in the cold liquid glucose of 25% 12 hours, and sugar is tentatively entered in roselle; Prepare the Fructus Hordei Germinatus liquid glucose of 55% again, boil, pour the roselle flooding cold liquid glucose into, slow fire infusion 30 minutes is used in big fire instead after boiling, when sugar concentration boil 75%, roselle outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.45% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by roselle, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the roselle after coating is put into baking oven slightly after drying, sprinkle one deck sesame, can load in hard plastic pocket on surface, sealing is preserved and is sold.
Embodiment 2
:
A preparation method for candied roselle, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh roselle to be raw material, enter after rinsing to protect in look solution and carry out protecting look;
(2) blanching is protected crisp: by rinsing, protect roselle that look crosses and pour in the scald liquor having added 0.006% sodium pyrosulfite to scald and boil 12 minutes; Boil and to pull out in time afterwards, then immerse in 0.18% calcium chloride solution and carry out hardening by cooling, after the cure process of 70 minutes, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the roselle after draining away the water to be soaked in the cold liquid glucose of 45% 10 hours, and sugar is tentatively entered in roselle; Prepare the Glucose Liquid of 65% again, boil, pour the roselle flooding cold liquid glucose into, slow fire infusion 35 minutes is used in big fire instead after boiling, when sugar concentration boil 85%, roselle outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.56% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by roselle, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the roselle after coating is put into baking oven slightly dry, admix a little honey and flavoring rose essence, can load in hard plastic pocket after drying, sealing is preserved and is sold.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for candied roselle, is characterized in that: adopt → rinsing of selecting materials, protect the processing process that look → blanching protects crisp → cold soaking liquid glucose → glued membrane process → dry packing → finished product, concrete operation step is:
(1) to select materials rinsing: select anosis worm, free from admixture, fresh roselle to be raw material, put into after rinsing and protect look solution and carry out protecting look;
(2) blanching is protected crisp: by rinsing, protect roselle that look crosses and pour in the scald liquor having added 0.012% sodium pyrosulfite to scald and boil 18-22 minute; Boil and to pull out in time afterwards, then immerse in 0.23% calcium chloride solution and carry out hardening by cooling, after the cure process of 45-55 minute, pull rinsed clean out, drain moisture for subsequent use;
(3) cold soaking liquid glucose: the roselle after draining away the water is soaked in 12-15 hour in the cold liquid glucose of 42%, makes sugar tentatively enter in roselle; Prepare the Fructus Hordei Germinatus liquid glucose of 48% again, boil, pour the roselle flooding cold liquid glucose into, slow fire infusion 28-35 minute is used in big fire instead after boiling, when sugar concentration boil 60%, roselle outward appearance be golden yellow bright time can be off the pot;
(4) glued membrane process: immersed by semi-finished product in 0.36% algal polysaccharides glue, then carry out calcification processing, then be wrapped in the transparent adhesive film of thin layer by roselle, is placed on time drift in clear water and takes away the puckery taste after shaping;
(5) dry packing: the roselle after coating is admixed a little honey and lemon extract, puts into baking oven slightly after drying, can load in hard plastic pocket, and sealing is preserved and sold.
?
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535397.4A CN104305213A (en) | 2014-10-13 | 2014-10-13 | Preparation method of candied roselle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410535397.4A CN104305213A (en) | 2014-10-13 | 2014-10-13 | Preparation method of candied roselle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104305213A true CN104305213A (en) | 2015-01-28 |
Family
ID=52360648
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410535397.4A Pending CN104305213A (en) | 2014-10-13 | 2014-10-13 | Preparation method of candied roselle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104305213A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621494A (en) * | 2015-02-03 | 2015-05-20 | 龙海市广发食品有限公司 | Roselle and pineapple can and preparation method thereof |
| CN106962550A (en) * | 2017-03-25 | 2017-07-21 | 广东鲜活果汁生物科技有限公司 | A kind of jasmine beverage underflow using jasmine fresh flower as raw material and preparation method thereof |
| CN107047913A (en) * | 2017-05-27 | 2017-08-18 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of candied fragile blueberry fruit |
| CN107156268A (en) * | 2017-05-27 | 2017-09-15 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of Pleurotus nebrodensis dried meat |
| CN107668310A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The processing technology of Roselle preserved fruit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1319380A (en) * | 1970-11-06 | 1973-06-06 | Copafi Consortium Parision De | Methods of manufacturing candied fruits and products obtained |
| CN1973655A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Process of making preserved vanilla-Roselle calyx |
| CN103493962A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Preserved roselle manufacturing method |
-
2014
- 2014-10-13 CN CN201410535397.4A patent/CN104305213A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1319380A (en) * | 1970-11-06 | 1973-06-06 | Copafi Consortium Parision De | Methods of manufacturing candied fruits and products obtained |
| CN1973655A (en) * | 2006-12-26 | 2007-06-06 | 中国热带农业科学院香料饮料研究所 | Process of making preserved vanilla-Roselle calyx |
| CN103493962A (en) * | 2013-10-22 | 2014-01-08 | 程龙凤 | Preserved roselle manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| 丁湖广，等: "《食用菌加工新技术与营销》", 31 August 2010 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621494A (en) * | 2015-02-03 | 2015-05-20 | 龙海市广发食品有限公司 | Roselle and pineapple can and preparation method thereof |
| CN106962550A (en) * | 2017-03-25 | 2017-07-21 | 广东鲜活果汁生物科技有限公司 | A kind of jasmine beverage underflow using jasmine fresh flower as raw material and preparation method thereof |
| CN106962550B (en) * | 2017-03-25 | 2020-09-04 | 广东鲜活果汁生物科技有限公司 | A thick pulp of flos Jasmini sambac beverage prepared from fresh flos Jasmini sambac and its preparation method |
| CN107047913A (en) * | 2017-05-27 | 2017-08-18 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of candied fragile blueberry fruit |
| CN107156268A (en) * | 2017-05-27 | 2017-09-15 | 芜湖市三山区绿色食品产业协会 | A kind of preparation method of Pleurotus nebrodensis dried meat |
| CN107668310A (en) * | 2017-09-28 | 2018-02-09 | 福建省兴辉食品有限公司 | The processing technology of Roselle preserved fruit |
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Application publication date: 20150128 |