CN105410759A - Canned honeydew water chestnut production method - Google Patents
Canned honeydew water chestnut production method Download PDFInfo
- Publication number
- CN105410759A CN105410759A CN201510748496.5A CN201510748496A CN105410759A CN 105410759 A CN105410759 A CN 105410759A CN 201510748496 A CN201510748496 A CN 201510748496A CN 105410759 A CN105410759 A CN 105410759A
- Authority
- CN
- China
- Prior art keywords
- water chestnut
- water
- clear
- honeydew
- tinning
- 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
- 235000009165 saligot Nutrition 0.000 title claims abstract description 47
- 235000003283 Pachira macrocarpa Nutrition 0.000 title claims abstract description 46
- 235000014364 Trapa natans Nutrition 0.000 title claims abstract description 46
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 title claims abstract description 11
- 240000002495 Cucumis melo var. inodorus Species 0.000 title claims abstract description 11
- 241001083492 Trapa Species 0.000 title claims abstract 10
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 235000014347 soups Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 230000000844 anti-bacterial effect Effects 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 4
- 239000003337 fertilizer Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 238000005201 scrubbing Methods 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 3
- 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 3
- 229930003268 Vitamin C Natural products 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000013138 pruning Methods 0.000 claims description 3
- 235000019154 vitamin C Nutrition 0.000 claims description 3
- 239000011718 vitamin C Substances 0.000 claims description 3
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 2
- 244000060011 Cocos nucifera Species 0.000 claims description 2
- 241000234435 Lilium Species 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 201000009906 Meningitis Diseases 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 206010022000 influenza Diseases 0.000 abstract description 3
- 239000013589 supplement Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 239000000047 product Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 206010039424 Salivary hypersecretion Diseases 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract 1
- 208000026451 salivation Diseases 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 240000001085 Trapa natans Species 0.000 description 37
- 241001070941 Castanea Species 0.000 description 3
- 235000014036 Castanea Nutrition 0.000 description 3
- 208000027418 Wounds and injury Diseases 0.000 description 3
- 241000202829 Eleocharis Species 0.000 description 2
- 244000103152 Eleocharis tuberosa Species 0.000 description 2
- 235000014309 Eleocharis tuberosa Nutrition 0.000 description 2
- 241001126309 Fasciolopsis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 239000012530 fluid Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000003443 antiviral agent Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000011116 calcium hydroxide Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 238000005352 clarification Methods 0.000 description 1
- 235000021270 cold food Nutrition 0.000 description 1
- 229910001651 emery Inorganic materials 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 230000024241 parasitism Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 241000712461 unidentified influenza virus Species 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 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
The present invention discloses a canned honeydew water chestnut production method and belongs to the processing field of food. The canned honeydew water chestnut is characterized by comprising the following processing processes: material selecting, washing, peeling, grading, pre-cooking, sorting, soup adding, canning, exhausting to seal, sterilizing, cooling, tank wiping and storing. The beneficial effects are as follows: the product is clear in soup juice, crystal and clear, sweet in taste and palatable, crisp and juicy in tissue, fragrant, sweet and not greasy in mouthfeel, has a crisp, fragrant and sweet flavor of the water chestnuts, is rich in nutrition, clear, rich and palatable, can clear heat and promote salivation, can also supplement nutrition and effectively clean up the intestinal tract, and also is suitable for the prevention of epidemic cerebrospinal meningitis and the spread of influenza.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of honeydew Water chestnuts.
Background technology
Water chestnut is that Cyperaceae Eleocharis is a kind of.Cyperaceae Eleocharis shallow water perennial root draft, does vegetables with bulb and eats.Ancient title an ancient name for water chestnut, is commonly called as water chestnut, also known as ground chestnut, because its shape is as water chestnut, gains the name again as chestnut.Claim its water chestnut, only refer to its appearance; Say that it is as chestnut, is not only shape, nature and flavor, composition, function are all similar to chestnut, again because it is result in mud, so there is the title of ground chestnut.Subterranean stem is oblate, and surface is in dark brown, and meat is white, edible.
The effect of water chestnut: water chestnut mouthfeel is sweet crisp, nutritious, containing protein, fat, crude fibre, carrotene, Cobastab, vitamin C, iron, calcium and carbohydrate.Its fiber is spherical, easily adsorbs foreign material, has and well clear up function of intestinal canal.Be easier to the spring occurred in measles, epidemic meningitis, water chestnut is good diseases prevention food.Water chestnut is cold food, has the good effects of clearing heat-fire, both can clearing heat and promoting fluid, can supplement the nutrients again, should be used for the patient that has a fever.Water chestnut also can suppress epidemic meningitis, influenza virus containing a kind of antiviral substance, can be used for the propagation preventing epidemic meningitis and influenza.
The eye of water chestnut and outer flesh side can parasitic fasciolopsis, eat something rare and fasciolopsis can be caused to enter enteron aisle parasitism, cause enteron aisle ulcer, and for being processed into the comprehensive utilization that honeydew Water chestnuts can realize water chestnut raw material, and be convenient to store, edible safety, improves its economic worth.
Summary of the invention
The object of the invention is to solve water chestnut edible safety problem, a kind of preparation method of honeydew Water chestnuts is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for honeydew Water chestnuts, is characterized in that: adopt-the processing process of sorting-join soup-tinning-exhaust, sealed cans-sterilization, cooling-wiping tank, warehouse-in of selecting materials-clean-to remove the peel-classification-precook, concrete operation step is:
(1) select materials: select fresh fertilizer tender, without disease and pest, without wound rotten excellent fruit make raw material;
(2) clean: the water chestnut chosen is poured in clear water reserviors and soaks 40-45 minute, wash away silt and other impurity with scrubbing unit, rinsed clean;
(3) remove the peel: eliminate water chestnut two ends with pocket knife, first cut clean eye and the root base of a fruit, then crust around of pruning, flat smooth is wanted in cutting face, is directly dipped in clear water;
(4) classification: after peeling, water chestnut is divided into 18-22 millimeter, 23 ~ 27 millimeters, 28 ~ 32 millimeters, more than 32 millimeters four grades by diameter;
(5) precook: pour into respectively in 0.3% malic acid solution by different stage and boil 35 minutes, feed liquid ratio 3:2, boil rear adjustment acid-base value at every turn, after boiling twice, more renew liquid, after taking the dish out of the pot, carried out depickling with cold rinse 3-4 hour;
(6) sorting: the water chestnut after precooking is cut into the sheet that thickness is 5-10 millimeter, selects noresidue crust, water chestnut thin slice without intensive piebald point, cutting face flat smooth;
(7) join soup: the Fructus Hordei Germinatus liquid glucose of compound concentration 3.5% ~ 5%, add citric acid 0.1% ~ 0.15%, 0.02% ~ 0.05% vitamin C and a little lily juice, orange peel powder, coconut meat, juice temperature remains on 65 DEG C-80 DEG C;
(8) tinning: by the specification tinning respectively of classification, then fill it up with soup juice;
(9) exhaust, sealed cans: after tinning, entered fumer thermal exhaust, tank central temperature reaches more than 85 DEG C, then uses tin seamer sealed cans while hot;
(10) sterilization, cooling: bactericidal formula 25 '-20 '-25 '/108 DEG C, is cooled to normal temperature rapidly;
(11) wiping tank, warehouse-in: dry can body moisture, coat antirust oil, in 26-28 DEG C in insulation 8-10 days, can dispatch from the factory through being up to the standards.
Beneficial effect: product soup juice clarification of the present invention, crystal clear, the comfortable mouth of taste, organizes tender and crisp succulence, the fragrant and sweet oiliness mouth of taste, there is the clear and melodious fragrant and sweet local flavor of water chestnut, nutritious, clear and rich agreeable to the taste, both clearing heat and promoting fluid, can supplement the nutrients again, effectively clear up enteron aisle, also for preventing the propagation of epidemic meningitis and influenza.
Detailed description of the invention
Embodiment 1
:
A preparation method for honeydew Water chestnuts, concrete operation step is:
(1) select materials: select fresh fertilizer tender, without disease and pest, without wound rotten excellent fruit make raw material;
(2) clean: the water chestnut chosen is poured in clear water reserviors and soak 35 minutes, wash away silt and other impurity with scrubbing unit, rinsed clean;
(3) remove the peel: adopt the peeling of emery wheel skinning machine, after water chestnut is first boiled 3 ~ 5 minutes in boiling water, pour in skinning machine, add appropriate hot water, while friction 5-10 minute, grind off crust, then take out, repair with pocket knife, to prune remaining skin and the root base of a fruit, precook in time, in order to avoid oxidation stain;
(4) classification: after peeling, water chestnut is divided into 20 ~ 24 millimeters, 25 ~ 28 millimeters, more than 29 millimeters Three Estates by diameter;
(5) precook: pour into respectively in 0.5% citric acid solution by different stage and boil 45 minutes, feed liquid ratio 1:1, boil rear adjustment acid-base value at every turn, after boiling twice, more renew liquid, after taking the dish out of the pot, carried out depickling with cold rinse 1-2 hour;
(6) sorting: the water chestnut after precooking is cut into the sheet that thickness is 3-5 millimeter, selects noresidue crust, water chestnut thin slice without intensive piebald point, cutting face flat smooth;
(7) join soup: the sucrose liquid of compound concentration 8%, add malic acid 0.35%, 0.1% vitamin A and small amount of albumen powder, Fructus Lycii juice, white fungus grain, juice temperature remains on 85 DEG C;
(8) tinning: by the specification tinning respectively of classification, then fill it up with soup juice;
(9) exhaust, sealed cans: after tinning, entered fumer thermal exhaust, tank central temperature reaches more than 65 DEG C, then uses tin seamer sealed cans while hot;
(10) sterilization, cooling: bactericidal formula 15 '-30 '-20 '/121 DEG C, is cooled to normal temperature rapidly;
(11) tank, warehouse-in is wiped: drying can body moisture, coat antirust oil, in 35 DEG C in insulation 6 days, can dispatch from the factory through being up to the standards.
Embodiment 2
:
A preparation method for honeydew Water chestnuts, concrete operation step is:
(1) select materials: select fresh fertilizer tender, without disease and pest, without wound rotten excellent fruit make raw material;
(2) clean: the water chestnut chosen is poured in clear water reserviors and soak 20 minutes, wash away silt and other impurity with scrubbing unit, rinsed clean;
(3) remove the peel: eliminate water chestnut two ends with pocket knife, first cut clean eye and the root base of a fruit, then crust around of pruning, flat smooth is wanted in cutting face, precooks in time;
(4) classification: after peeling, water chestnut is divided into 20-25 millimeter, 25-30 millimeter, more than 30 millimeters Three Estates by diameter;
(5) precook: pour into respectively in 0.2% citric acid solution by different stage and boil 55 minutes, feed liquid ratio 1:2, boil rear adjustment acid-base value at every turn, after boiling twice, more renew liquid, after taking the dish out of the pot, within 5 hours, carry out depickling by cold rinse;
(6) sorting: the water chestnut after precooking is cut into uniform block grain sized by thickness, selects noresidue crust, water chestnut grain without intensive piebald point, cutting face flat smooth;
(7) join soup: the Fructus Hordei Germinatus liquid glucose of compound concentration 3.5% ~ 5%, add citric acid 0.1% ~ 0.15%, 0.02% ~ 0.05% vanillic aldehyde and a little Passion Fruit Juice, water caltrop starch, honey, juice temperature remains on 88 DEG C;
(8) tinning: by the specification tinning respectively of classification, then fill it up with soup juice;
(9) exhaust, sealed cans: after tinning, entered fumer thermal exhaust, tank central temperature reaches more than 92 DEG C, then uses tin seamer sealed cans while hot;
(10) sterilization, cooling: bactericidal formula 30 '-10 '-20 '/102 DEG C, is cooled to normal temperature rapidly;
(11) tank, warehouse-in is wiped: drying can body moisture, coat antirust oil, in 38 DEG C in insulation 5 days, can dispatch from the factory through being up to the standards.
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 honeydew Water chestnuts, is characterized in that: adopt-the processing process of sorting-join soup-tinning-exhaust, sealed cans-sterilization, cooling-wiping tank, warehouse-in of selecting materials-clean-to remove the peel-classification-precook, concrete operation step is:
(1) select materials: select fresh fertilizer tender, without disease and pest, without wound rotten excellent fruit make raw material;
(2) clean: the water chestnut chosen is poured in clear water reserviors and soaks 40-45 minute, wash away silt and other impurity with scrubbing unit, rinsed clean;
(3) remove the peel: eliminate water chestnut two ends with pocket knife, first cut clean eye and the root base of a fruit, then crust around of pruning, flat smooth is wanted in cutting face, is directly dipped in clear water;
(4) classification: after peeling, water chestnut is divided into 18-22 millimeter, 23 ~ 27 millimeters, 28 ~ 32 millimeters, more than 32 millimeters four grades by diameter;
(5) precook: pour into respectively in 0.3% malic acid solution by different stage and boil 35 minutes, feed liquid ratio 3:2, boil rear adjustment acid-base value at every turn, after boiling twice, more renew liquid, after taking the dish out of the pot, carried out depickling with cold rinse 3-4 hour;
(6) sorting: the water chestnut after precooking is cut into the sheet that thickness is 5-10 millimeter, selects noresidue crust, water chestnut thin slice without intensive piebald point, cutting face flat smooth;
(7) join soup: the Fructus Hordei Germinatus liquid glucose of compound concentration 3.5% ~ 5%, add citric acid 0.1% ~ 0.15%, 0.02% ~ 0.05% vitamin C and a little lily juice, orange peel powder, coconut meat, juice temperature remains on 65 DEG C-80 DEG C;
(8) tinning: by the specification tinning respectively of classification, then fill it up with soup juice;
(9) exhaust, sealed cans: after tinning, entered fumer thermal exhaust, tank central temperature reaches more than 85 DEG C, then uses tin seamer sealed cans while hot;
(10) sterilization, cooling: bactericidal formula 25 '-20 '-25 '/108 DEG C, is cooled to normal temperature rapidly;
(11) wiping tank, warehouse-in: dry can body moisture, coat antirust oil, in 26-28 DEG C in insulation 8-10 days, can dispatch from the factory through being up to the standards.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510748496.5A CN105410759A (en) | 2015-11-07 | 2015-11-07 | Canned honeydew water chestnut production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510748496.5A CN105410759A (en) | 2015-11-07 | 2015-11-07 | Canned honeydew water chestnut production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410759A true CN105410759A (en) | 2016-03-23 |
Family
ID=55489679
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510748496.5A Pending CN105410759A (en) | 2015-11-07 | 2015-11-07 | Canned honeydew water chestnut production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410759A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035610A (en) * | 2016-06-18 | 2016-10-26 | 章新华 | Method for manufacturing canned apricots with honey sauce |
| CN106070544A (en) * | 2016-07-12 | 2016-11-09 | 桂林爱明生态农业开发有限公司 | A kind of production method of Horse hoof fourth canned food |
| CN106174220A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of Horse hoof soft canned |
| CN106174219A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of production method of canned water-chestnut |
| CN106172710A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of production method of Horse hoof soft canned |
| CN110037111A (en) * | 2019-03-28 | 2019-07-23 | 王兆东 | A kind of formula and technique of cucurbit food |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947977A (en) * | 2014-04-02 | 2014-07-30 | 浙江小二黑食品有限公司 | Novel method for preparing canned water chestnut |
| CN104381424A (en) * | 2014-12-12 | 2015-03-04 | 广西职业技术学院 | Sugar water fruit can added with passion fruit juice |
-
2015
- 2015-11-07 CN CN201510748496.5A patent/CN105410759A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103947977A (en) * | 2014-04-02 | 2014-07-30 | 浙江小二黑食品有限公司 | Novel method for preparing canned water chestnut |
| CN104381424A (en) * | 2014-12-12 | 2015-03-04 | 广西职业技术学院 | Sugar water fruit can added with passion fruit juice |
Non-Patent Citations (1)
| Title |
|---|
| 严泽湘: "《野菜野果食品加工技术与工艺配方》", 31 January 2004, 科学技术文献出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106035610A (en) * | 2016-06-18 | 2016-10-26 | 章新华 | Method for manufacturing canned apricots with honey sauce |
| CN106070544A (en) * | 2016-07-12 | 2016-11-09 | 桂林爱明生态农业开发有限公司 | A kind of production method of Horse hoof fourth canned food |
| CN106174220A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of Horse hoof soft canned |
| CN106174219A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of production method of canned water-chestnut |
| CN106172710A (en) * | 2016-07-12 | 2016-12-07 | 桂林爱明生态农业开发有限公司 | A kind of production method of Horse hoof soft canned |
| CN110037111A (en) * | 2019-03-28 | 2019-07-23 | 王兆东 | A kind of formula and technique of cucurbit food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105410759A (en) | Canned honeydew water chestnut production method | |
| CN103210986B (en) | Manufacturing method of lotus root cake and lotus root soup | |
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN104000144B (en) | Without the processing method of the tasty and refreshing brewed Chinese toon dish of oil | |
| CN104351633A (en) | Method for processing ordinary dry corn cobs into fresh flavor corn cobs | |
| CN104055177A (en) | Preparation method of water chestnut beverage | |
| CN103947977A (en) | Novel method for preparing canned water chestnut | |
| CN101933583A (en) | Process for preparing smallanthus sonchifolius slices | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN103330038A (en) | Low sugar sulfur-free lotus root preserved fruit processing technology | |
| CN105724989A (en) | Drink containing citrus slices and preparing method thereof | |
| CN103251075A (en) | Trepang cucumber pickle and preparation method thereof | |
| CN104256786A (en) | Preparation method of water chestnut fiber beverage | |
| CN103621610A (en) | Manufacturing method of canned hawthorn | |
| CN106605854A (en) | Production technology of liquor-soaked crabs | |
| CN101647581A (en) | Cooking method of sweet-and-sour fish | |
| CN104381575A (en) | Preparation method for candied ficus carica fruits | |
| CN101697779A (en) | Method for making momordica charantia jam | |
| CN104509805A (en) | Making method for canned pineapple in syrup | |
| CN110731488A (en) | Preparation method of low-sugar watermelon and emerald green-skin lemon jam | |
| CN104473184A (en) | Canned meat and preparation method thereof | |
| CN104351324A (en) | Processing method of sugared canned hawthorn | |
| CN104336500A (en) | Jujube oatmeal porridge | |
| CN103099250B (en) | Ready-to-eat sargassum fusiforme and green soy bean kernel food and process for making same | |
| CN106819881A (en) | A kind of vacuum-packed semi-finished product fast food day lily braised pork |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160323 |
|
| WD01 | Invention patent application deemed withdrawn after publication |