CN105341812A - Instant watermelon peel and processing method thereof - Google Patents
Instant watermelon peel and processing method thereof Download PDFInfo
- Publication number
- CN105341812A CN105341812A CN201510767305.XA CN201510767305A CN105341812A CN 105341812 A CN105341812 A CN 105341812A CN 201510767305 A CN201510767305 A CN 201510767305A CN 105341812 A CN105341812 A CN 105341812A
- Authority
- CN
- China
- Prior art keywords
- powder
- watermelon peel
- peel
- watermelon
- instant
- Prior art date
- Legal status (The legal status 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 status listed.)
- Pending
Links
- 241000219109 Citrullus Species 0.000 title claims abstract description 57
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims abstract description 57
- 238000003672 processing method Methods 0.000 title abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 51
- 238000000034 method Methods 0.000 claims abstract description 14
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 5
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 5
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 5
- 108010038807 Oligopeptides Proteins 0.000 claims abstract description 5
- 102000015636 Oligopeptides Human genes 0.000 claims abstract description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 5
- 235000021307 Triticum Nutrition 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims abstract description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 5
- 235000020279 black tea Nutrition 0.000 claims abstract description 5
- 235000005822 corn Nutrition 0.000 claims abstract description 5
- 235000020710 ginseng extract Nutrition 0.000 claims abstract description 5
- 235000012907 honey Nutrition 0.000 claims abstract description 5
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 5
- 235000015193 tomato juice Nutrition 0.000 claims abstract description 5
- 244000098338 Triticum aestivum Species 0.000 claims abstract 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 12
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 12
- 235000013409 condiments Nutrition 0.000 claims description 12
- 235000015097 nutrients Nutrition 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 6
- 240000004507 Abelmoschus esculentus Species 0.000 claims description 4
- 235000003934 Abelmoschus esculentus Nutrition 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 240000000467 Carum carvi Species 0.000 claims description 4
- 235000005747 Carum carvi Nutrition 0.000 claims description 4
- 241000675108 Citrus tangerina Species 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 244000299461 Theobroma cacao Species 0.000 claims description 4
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 4
- 240000008866 Ziziphus nummularia Species 0.000 claims description 4
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 210000002969 egg yolk Anatomy 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 230000035800 maturation Effects 0.000 claims description 4
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 abstract description 5
- 235000010755 mineral Nutrition 0.000 abstract description 5
- 239000011707 mineral Substances 0.000 abstract description 5
- 229930003231 vitamin Natural products 0.000 abstract description 5
- 235000013343 vitamin Nutrition 0.000 abstract description 5
- 239000011782 vitamin Substances 0.000 abstract description 5
- 229940088594 vitamin Drugs 0.000 abstract description 5
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 235000015090 marinades Nutrition 0.000 abstract 2
- 235000000346 sugar Nutrition 0.000 abstract 2
- 206010061218 Inflammation Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 208000015606 cardiovascular system disease Diseases 0.000 abstract 1
- 229940104640 chinese yam extract Drugs 0.000 abstract 1
- 239000001359 coriandrum sativum l. oleoresin Substances 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 201000010099 disease Diseases 0.000 abstract 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 150000008163 sugars Chemical class 0.000 abstract 1
- 235000008939 whole milk Nutrition 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- 208000035240 Disease Resistance Diseases 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 4
- 230000003110 anti-inflammatory effect Effects 0.000 description 4
- 150000001720 carbohydrates Chemical class 0.000 description 4
- 230000035619 diuresis Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 230000002265 prevention Effects 0.000 description 4
- 150000003722 vitamin derivatives Chemical class 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-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
- 238000005516 engineering process Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000003337 fertilizer Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- 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
Abstract
An instant watermelon peel is prepared from watermelon peel and a marinade according to the weight ratio of 100:6, wherein the marinade is prepared from the following components by weight: 5.5-6 kg of table salt, 3.5-4 kg of peppermint sugar, 1.0-1.5 kg of black tea, 0.05-0.1 kg of clove powder, 0.05-0.08 kg of coriander seed powder, 0.5-0.8 kg of Baijiu, 0.3-0.5 kg of a tomato juice, 0.2-0.3 kg of honey, 0.20-0.30 kg of a nutritional seasoning, 0.04-0.06 kg of whole milk powder, 0.04-0.06 kg of a ginseng extract, 0.04-0.06 kg of a Chinese yam extract, 0.04-0.06 kg of corn peptide, and 0.04-0.06 kg of wheat oligopeptide. The processing method extends the shelf life of the watermelon peel; a watermelon peel dish prepared by using the method is rich in sugars, minerals and vitamins, has the efficacies of clearing heat and detoxifying, diminishing inflammation, promoting dieresis, softening and expanding blood vessels and the like, is beneficial for improving a human body disease-resistant ability, and prevents happening of cardiovascular system diseases.
Description
Technical field
The present invention relates to food technology field, be specifically related to a kind of instant watermelon peel and processing method thereof.
Background technology
Watermelon peel, another name Mesocarpium citrulli, nutrition is very abundant, containing abundant carbohydrate, mineral matter, vitamin, there is clearing heat and detoxicating, anti-inflammatory, diuresis, enhance metabolism, reduce the effects such as cholesterol deposition, softening and hemangiectasis, step-down, Vitamin C be sick, human disease resistance can be improved, the generation of prevention disease of cardiovascular system.But, the consumption in life, watermelon peel being made food or medicine is little, and a large amount of watermelon peels is all wasted, or for doing feed, fertilizer etc., this mainly people to eat the method for watermelon peel few, and market is seldom seen the food made of watermelon peel.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of instant bagged, appetizing instant watermelon peel and processing method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of instant watermelon peel, the weight ratio of being pressed 100:6 by watermelon peel and cure is formulated, wherein cure is made up of the component of following weight: salt 5.5-6kg, peppermint candy 3.5-4kg, black tea 1.0-1.5kg, Ground Cloves 0.05-0.1kg, caraway seeds powder 0.05-0.08kg, white wine 0.5-0.8kg, Tomato juice 0.3-0.5kg, honey 0.2-0.3kg, nutrient condiments 0.20-0.30kg, whole-fat milk powder 0.04-0.06kg, ginseng extract 0.04-0.06kg, yam extract 0.04-0.06kg, corn peptide 0.04-0.06kg, wheat oligopeptide 0.04-0.06kg,
The preparation method of described nutrient condiments is: after being cleaned out by the banana skin after maturation, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain banana peel dry powder, get banana peel dry powder 500g and chilli powder 50g, tangerine peel powder 100g, glutinous rice flour 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, alkalize cocoa 80g and yolk powder 30g mix, obtain nutrient condiments.
A processing method for instant watermelon peel, step is as follows:
(1) watermelon peel is cleaned, remove red flesh, be cut into small pieces and put into frozen water and soak 3-6 hour, drain away the water for subsequent use;
(2) by the watermelon peel handled well in step (1) carrying out weight proportion and mixing by watermelon peel and cure 100:6, in 0-4 DEG C of freezer, pickle 5 hours, stir per half an hour once make evenly tasty;
(3) watermelon peel that step (2) obtains is drained unnecessary cure liquid, be placed in low-temperature cold wind drying machine, 55 DEG C-60 DEG C keep 30-40 minute;
(4) watermelon peel that step (3) obtains to be put in oil cauldron at 150 DEG C-160 DEG C fried 10-15 second, pick up, drain surperficial oil slick;
(5) vacuum packaging: the watermelon peel after fried process in step (4) carried out vacuum packaging.
Processing method of the present invention extends the shelf-life of watermelon peel, the watermelon peel dish utilizing the inventive method to make, containing abundant carbohydrate, mineral matter, vitamin, there is the effects such as clearing heat and detoxicating, anti-inflammatory, diuresis, softening and hemangiectasis, be conducive to improving human disease resistance, the generation of prevention disease of cardiovascular system.
The invention has the beneficial effects as follows: technical scheme of the present invention be applicant on the basis of lot of experiments and in conjunction with conventional machining techniques and modern food processing health and safety requirements, and people are to the requirement of health diet, scientific allocation and sophisticated equipment is adopted to process and obtain, therefore tasty more abundant, mouthfeel is more mellow, technique is simple, thus increases consumer to the favorable rating of watermelon peel, improves the economic worth of watermelon further.
Detailed description of the invention
The technological means realized to make the present invention, creation characteristic, reaching object and effect is easy to understand, below in conjunction with specific embodiment, setting forth the present invention further.
Embodiment 1
A kind of instant watermelon peel and processing method thereof, the weight ratio of being pressed 100:6 by watermelon peel and cure is formulated, and wherein cure is made up of the component of following weight: salt 5.5kg, peppermint candy 4kg, black tea 1kg, Ground Cloves 0.1kg, caraway seeds powder 0.05kg, white wine 0.8kg, Tomato juice 0.3kg, honey 0.3kg, nutrient condiments 0.2kg, whole-fat milk powder 0.06kg, ginseng extract 0.04kg, yam extract 0.06kg, corn peptide 0.04kg, wheat oligopeptide 0.06kg;
The preparation method of described nutrient condiments is: after being cleaned out by the banana skin after maturation, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain banana peel dry powder, get banana peel dry powder 500g and chilli powder 50g, tangerine peel powder 100g, glutinous rice flour 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, alkalize cocoa 80g and yolk powder 30g mix, obtain nutrient condiments.
A processing method for instant watermelon peel, step is as follows:
(1) watermelon peel is cleaned, remove red flesh, be cut into small pieces and put into frozen water and soak 3-6 hour, drain away the water for subsequent use;
(2) by the watermelon peel handled well in step (1) carrying out weight proportion and mixing by watermelon peel and cure 100:6, in 0-4 DEG C of freezer, pickle 5 hours, stir per half an hour once make evenly tasty;
(3) watermelon peel that step (2) obtains is drained unnecessary cure liquid, be placed in low-temperature cold wind drying machine, 55 DEG C-60 DEG C keep 30-40 minute;
(4) watermelon peel that step (3) obtains to be put in oil cauldron at 150 DEG C-160 DEG C fried 10-15 second, pick up, drain surperficial oil slick;
(5) vacuum packaging: the watermelon peel after fried process in step (4) carried out vacuum packaging.
Processing method of the present invention extends the shelf-life of watermelon peel, the watermelon peel dish utilizing the inventive method to make, containing abundant carbohydrate, mineral matter, vitamin, there is the effects such as clearing heat and detoxicating, anti-inflammatory, diuresis, softening and hemangiectasis, be conducive to improving human disease resistance, the generation of prevention disease of cardiovascular system.
Embodiment 2
A kind of instant watermelon peel and processing method thereof, the weight ratio of being pressed 100:6 by watermelon peel and cure is formulated, and wherein cure is made up of the component of following weight: salt 6kg, peppermint candy 3.5kg, black tea 1.5kg, Ground Cloves 0.05kg, caraway seeds powder 0.08kg, white wine 0.5kg, Tomato juice 0.5kg, honey 0.2kg, nutrient condiments 0.30kg, whole-fat milk powder 0.04kg, ginseng extract 0.06kg, yam extract 0.04kg, corn peptide 0.06kg, wheat oligopeptide 0.04kg;
The preparation method of described nutrient condiments is: after being cleaned out by the banana skin after maturation, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain banana peel dry powder, get banana peel dry powder 500g and chilli powder 50g, tangerine peel powder 100g, glutinous rice flour 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, alkalize cocoa 80g and yolk powder 30g mix, obtain nutrient condiments.
A processing method for instant watermelon peel, step is as follows:
(1) watermelon peel is cleaned, remove red flesh, be cut into small pieces and put into frozen water and soak 3-6 hour, drain away the water for subsequent use;
(2) by the watermelon peel handled well in step (1) carrying out weight proportion and mixing by watermelon peel and cure 100:6, in 0-4 DEG C of freezer, pickle 5 hours, stir per half an hour once make evenly tasty;
(3) watermelon peel that step (2) obtains is drained unnecessary cure liquid, be placed in low-temperature cold wind drying machine, 55 DEG C-60 DEG C keep 30-40 minute;
(4) watermelon peel that step (3) obtains to be put in oil cauldron at 150 DEG C-160 DEG C fried 10-15 second, pick up, drain surperficial oil slick;
(5) vacuum packaging: the watermelon peel after fried process in step (4) carried out vacuum packaging.
Processing method of the present invention extends the shelf-life of watermelon peel, the watermelon peel dish utilizing the inventive method to make, containing abundant carbohydrate, mineral matter, vitamin, there is the effects such as clearing heat and detoxicating, anti-inflammatory, diuresis, softening and hemangiectasis, be conducive to improving human disease resistance, the generation of prevention disease of cardiovascular system.
More than show and describe general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; what describe in above-described embodiment and description just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.Application claims protection domain is defined by appending claims and equivalent thereof.
Claims (2)
1. an instant watermelon peel, it is characterized in that, the weight ratio of being pressed 100:6 by watermelon peel and cure is formulated, wherein cure is made up of the component of following weight: salt 5.5-6kg, peppermint candy 3.5-4kg, black tea 1.0-1.5kg, Ground Cloves 0.05-0.1kg, caraway seeds powder 0.05-0.08kg, white wine 0.5-0.8kg, Tomato juice 0.3-0.5kg, honey 0.2-0.3kg, nutrient condiments 0.20-0.30kg, whole-fat milk powder 0.04-0.06kg, ginseng extract 0.04-0.06kg, yam extract 0.04-0.06kg, corn peptide 0.04-0.06kg, wheat oligopeptide 0.04-0.06kg,
The preparation method of described nutrient condiments is: after being cleaned out by the banana skin after maturation, send into drying plant to dry, then pulverize, cross 85 mesh sieves, obtain banana peel dry powder, get banana peel dry powder 500g and chilli powder 50g, tangerine peel powder 100g, glutinous rice flour 100g, gingili leaf powder 100g, jujube core powder 50g, purple perilla seed powder 50g, gumbo seed powder 50g, white mushroom powder 30g, alkalize cocoa 80g and yolk powder 30g mix, obtain nutrient condiments.
2. process a method for instant watermelon peel described in claim 1, it is characterized in that, step is as follows:
(1) watermelon peel is cleaned, remove red flesh, be cut into small pieces and put into frozen water and soak 3-6 hour, drain away the water for subsequent use;
(2) by the watermelon peel handled well in step (1) carrying out weight proportion and mixing by watermelon peel and cure 100:6, in 0-4 DEG C of freezer, pickle 5 hours, stir per half an hour once make evenly tasty;
(3) watermelon peel that step (2) obtains is drained unnecessary cure liquid, be placed in low-temperature cold wind drying machine, 55 DEG C-60 DEG C keep 30-40 minute;
(4) watermelon peel that step (3) obtains to be put in oil cauldron at 150 DEG C-160 DEG C fried 10-15 second, pick up, drain surperficial oil slick;
(5) vacuum packaging: the watermelon peel after fried process in step (4) carried out vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510767305.XA CN105341812A (en) | 2015-11-11 | 2015-11-11 | Instant watermelon peel and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510767305.XA CN105341812A (en) | 2015-11-11 | 2015-11-11 | Instant watermelon peel and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105341812A true CN105341812A (en) | 2016-02-24 |
Family
ID=55318090
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510767305.XA Pending CN105341812A (en) | 2015-11-11 | 2015-11-11 | Instant watermelon peel and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105341812A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722545A (en) * | 2016-11-11 | 2017-05-31 | 天津捷盛东辉保鲜科技有限公司 | Delicate fragrance watermelon peel cook dish |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222598A (en) * | 2013-05-17 | 2013-07-31 | 李翠花 | Method for making cream watermelon peel crisp chips |
| CN104366383A (en) * | 2013-08-17 | 2015-02-25 | 周型模 | Local-flavor watermelon peel and preparation method thereof |
-
2015
- 2015-11-11 CN CN201510767305.XA patent/CN105341812A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103222598A (en) * | 2013-05-17 | 2013-07-31 | 李翠花 | Method for making cream watermelon peel crisp chips |
| CN104366383A (en) * | 2013-08-17 | 2015-02-25 | 周型模 | Local-flavor watermelon peel and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722545A (en) * | 2016-11-11 | 2017-05-31 | 天津捷盛东辉保鲜科技有限公司 | Delicate fragrance watermelon peel cook dish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101919521B (en) | Asparagus food and processing process thereof | |
| CN103404818A (en) | Manufacture method of spicy dried radish strips | |
| CN104106689A (en) | Slimming buckwheat tea with flower fragrance | |
| CN103478655A (en) | Sweet and sour ginger and making method thereof | |
| CN103461461A (en) | Health-care canned water-chestnut and processing method thereof | |
| CN102919651A (en) | Preparation method of sea buckthorn fruit jam | |
| CN103371338A (en) | Manufacturing method of vinegar-pepper green bean | |
| CN103766564A (en) | Processing method of preserved sweet potatoes | |
| KR101154710B1 (en) | Process for producing stock | |
| CN102871173A (en) | Formula for pumpkin juice beverage | |
| CN104489820A (en) | Method for preparing dragon fruit liquid | |
| CN103704772A (en) | Fruit-vegetable sausage and preparation method thereof | |
| CN103330106A (en) | Healthy multi-mushroom dumplings | |
| CN106118998A (en) | A kind of brewage process of Sirikaya health fruit | |
| CN105341812A (en) | Instant watermelon peel and processing method thereof | |
| CN102742749A (en) | Preparation method of fig health-care jam | |
| CN104489577A (en) | Making method of appetizing dried turnip strips | |
| CN106360508A (en) | Producing method of spicy cabbage | |
| KR101843887B1 (en) | Broth made from Hovenia dulcis and manufacturing method of the same that | |
| CN105248611A (en) | Fruit can capable of clearing away summer heat and making method thereof | |
| CN104543873A (en) | Potato chip with beef and black rice flavors and preparation method of potato chip | |
| CN103976221B (en) | A kind of blueberry parfait and preparation method thereof | |
| KR20160008792A (en) | Cherry Tomato Juice and Its Manufacturing Methods | |
| CN108936299A (en) | A kind of soft rice Ge pile and preparation method thereof | |
| CN103518879A (en) | Honey, tomato and radish tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160224 |