CN105918592A - Processing method of preserved chayote - Google Patents
Processing method of preserved chayote Download PDFInfo
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- CN105918592A CN105918592A CN201610337841.0A CN201610337841A CN105918592A CN 105918592 A CN105918592 A CN 105918592A CN 201610337841 A CN201610337841 A CN 201610337841A CN 105918592 A CN105918592 A CN 105918592A
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- melon
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- 240000007660 Sechium edule Species 0.000 title claims abstract description 13
- 235000019095 Sechium edule Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000009508 confectionery Nutrition 0.000 claims abstract description 15
- 238000004806 packaging method and process Methods 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims abstract description 3
- 241000219112 Cucumis Species 0.000 claims description 27
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 27
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 26
- 238000010438 heat treatment Methods 0.000 claims description 16
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 230000007159 enucleation Effects 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 229920003023 plastic Polymers 0.000 claims description 4
- 229920000573 polyethylene Polymers 0.000 claims description 4
- 238000004537 pulping Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 4
- 239000004299 sodium benzoate Substances 0.000 claims description 4
- 235000010234 sodium benzoate Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000303040 Glycyrrhiza glabra Species 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 claims description 3
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims description 3
- 235000011477 liquorice Nutrition 0.000 claims description 3
- 239000006188 syrup Substances 0.000 claims description 3
- 235000020357 syrup Nutrition 0.000 claims description 3
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 2
- 240000001980 Cucurbita pepo Species 0.000 claims description 2
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 2
- 244000010000 Hovenia dulcis Species 0.000 claims description 2
- 235000008584 Hovenia dulcis Nutrition 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- 244000269722 Thea sinensis Species 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000002386 leaching Methods 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 210000004204 blood vessel Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 239000002245 particle Substances 0.000 abstract description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 abstract 2
- 235000011941 Tilia x europaea Nutrition 0.000 abstract 2
- 239000004571 lime Substances 0.000 abstract 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000008188 pellet Substances 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 238000009491 slugging Methods 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 241000219104 Cucurbitaceae Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 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
- 230000006878 vivipary Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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 invention discloses a processing method of preserved chayote, and belongs to the field of food processing. The processing method is characterized by including the steps of chayote peeling, pellet cutting, lime soaking, lime removing, soaking fermenting, hot-sugar pickling, sugar boiling, drying and packaging. The processing method has the advantages that the product is full in particle, moist and crisp in taste, slightly hard in surface, fragrant, sweet, pure, tasty, refreshing and capable of slugging, has the specific faint scent of chayote and the sour-sweet flavor of pericarpium citri reticulatae sauce, and is dry and comfortable in surface, crisp, fragrant and sweet in taste and unique in flavor. The product is beneficial for improving the resistance of the human body, further has the functions of expanding blood vessels and reducing pressure, and is low-heat and low-fat green food integrating nutrients and the health-care value.
Description
Technical field
The processing method that the present invention relates to a kind of food, the processing method especially relating to a kind of candied chayote.
Background technology
Fructus Sechii edulis, has another name called falcon people's melon, Annan's melon, longevity melon, is a kind of Cucurbitaceae Fructus Sechii edulis platymiscium.Fruit pyriform, has obvious 5 longitudinal furrows, and there is a stitching thread on melon top.Really color is by green to milky, sarcocarp milky, only has one piece of seed in a fruit, and sarcocarp fits tightly with seed coat, is not readily separated；Seed is flat, spindle；Seed coat meat is membranaceous, does not possess and controls the function of dehydration in seed.When seed is peeled off after fruit, easily dehydration is shrivelled and lose vitality, and seed is without rest period, and as gathered not in time after maturation, seed will quickly be sprouted in melon, and this phenomenon claims " vivipary ", is a big feature of Fructus Sechii edulis.
The effect of Fructus Sechii edulis: 1. strengthen resistance of human body: Fructus Sechii edulis is in melon vegetables Middle nutrition comprehensive and abundant, and often food can strengthen the ability of human body resist the disease；2 blood pressure lowering: often eat Fructus Sechii edulis and diuresis can arrange sodium, have expansion blood vessel, the function of blood pressure lowering, be the health-care vegetable of heart disease and patients with hypertension；3. improve intelligence: the many melons of Buddhist contain abundant zinc, can improve intelligence.
Fresh Fructus Sechii edulis is difficult to storage, is processed into candied chayote, instant, and nutritious, commodity value improves.
Summary of the invention
The processing method that it is an object of the invention to provide a kind of candied chayote, method is simple, and it is convenient to implement, and the candied chayote nutritional labeling prepared retains, soft or hard appropriateness, taste and sweet mouthfeel, and sugar content is moderate, is suitable to daily edible.
The technical solution used in the present invention is: the processing method of a kind of candied chayote, it is characterised in that: use Fructus Citri Sarcodactylis gourd grater skin → cut drip → leaching Calx → deliming → soaking fermentation → hot sugar to pickle the → procedure of processing of candy → drying → pack:
(1) raw material and process: choosing fully ripe Fructus Sechii edulis is material, through peeling, enucleation rear cutout granulating, puts into and soaks 8h in 1.5% saturated clarification lime water, make cure process, clean with clear water after immersion, with not in alkalescence for degree；
(2) candy: every 10kg melon grain is passed through in candy pot with the xylitol sugar liquid of 45% concentration, add sugar liquid to submergence melon grain, heated and boiled, boil to stopping heating during boiling point 102 DEG C, move in drip pan and be dried to melon grain with 65 DEG C of baking in dehydrator, remove, cold rear standby；
(3) steaming and decocting: first take Pericarpium Citri Reticulatae, Pericarpium Citri grandis, soaked de-hardship, adds appropriate Fructus Lycii, Radix Glycyrrhizae, Folium Eriobotryae after boiling, use beater pulping, heating to concentrate, add the white sugar of equal proportion, be concentrated to 37% solid content and can stop heating；Every 10kg jam of dried orange peel addition olong tea powder 120g, liquorice liquid 200g, purple perilla powder 45g, Japanese raisintree fruit 80g, citric acid 20g, sodium benzoate 10g, maltose syrup 2kg together enter pot, slowly add propagandize hotly mix warm after, be cooked into dense beans shape, stop heating, after letting cool, prepare packaging；
(4) packaging: melon grain and beans consumption proportion 1: 2, every 6-8 grain melon grain companion packs with beans mixing plastic paper, then wraps up with label paper simple grain, and external Polythene Bag makees the little bag hermetic package of 120g, and every 2 pouch cartons make quantitative trade mark packaging.
Beneficial effect: product particle of the present invention is full, and mouthfeel is moistened clear and melodious, surface is slightly hard, fragrant and sweet pure, and tasty and refreshingization slag has the sour-sweet local flavor of the peculiar delicate fragrance of Fructus Sechii edulis and jam of dried orange peel, surface dry, and mouthfeel is clear and melodious fragrant and sweet, unique flavor.This product not only contributes to strengthen resistance of human body, also expands the function of blood vessel, blood pressure lowering, is that a kind of nutrition and health care that collects is worth and the pollution-free food low in calories, low-fat of one.
Detailed description of the invention
Embodiment 1:
The processing method of a kind of candied chayote, mainly uses following steps:
(1) raw material and process: choosing fully ripe Fructus Sechii edulis is material, through peeling, enucleation rear cutout granulating, puts into and soaks 8h in 1.5% saturated clarification lime water, make cure process, clean with clear water after immersion, with not in alkalescence for degree；
(2) candy: every 20kg melon grain is passed through in candy pot with the fructose liquid of 50% concentration, add sugar liquid to submergence melon grain, heated and boiled, boil to stopping heating during boiling point 102 DEG C, move in drip pan and be dried to melon grain with 65 DEG C of baking in dehydrator, remove, cold rear standby；
(3) steaming and decocting: first take dry Pericarpium Citri Reticulatae, Cortex Moutan, soaked de-hardship, uses beater pulping, heating to concentrate, add the protein sugar of equal proportion, is concentrated to 45% solid content and can stop heating after boiling；Every 20kg jam of dried orange peel addition Radix Paeoniae powder 100g, Mel 800g, Semen Coicis powder 65g, Cortex Cinnamomi powder 280g, citric acid 40g, sodium benzoate 30g, starch syrup 12kg together enter pot, slowly add propagandize hotly mix warm after, be cooked into dense beans shape, stop heating, after letting cool, prepare packaging；
(4) packaging: melon grain and beans consumption proportion 1: 1, every 2 melon grain companions pack with beans mixing plastic paper, then wrap up with label paper simple grain, and external Polythene Bag makees the little bag hermetic package of 100g, and every 5 pouch cartons make quantitative trade mark packaging.
Embodiment 2:
The processing method of a kind of candied chayote, mainly uses following steps:
(1) raw material and process: choosing fully ripe Fructus Sechii edulis is material, through peeling, enucleation rear cutout granulating, puts into and soaks 15h in 5% saturated clarification lime water, make cure process, clean with clear water after immersion, with not in alkalescence for degree；
(2) candy: every 35kg melon grain is passed through in candy pot with the sucrose liquid of 55% concentration, add sugar liquid to submergence melon grain, heated and boiled, boil to stopping heating during boiling point 100 DEG C, move in drip pan and be dried to melon grain with 70 DEG C of baking in dehydrator, remove, cold rear standby；
(3) steaming and decocting: first take dry Pericarpium Citri Reticulatae, Folium Citri tangerinae, soaked de-hardship, uses beater pulping, heating to concentrate, add the brown sugar of equal proportion, is concentrated to 35% solid content and can stop heating after boiling；Every 20kg jam of dried orange peel addition Flos Caryophylli powder 60g, liquorice liquid 120g, Bulbus Lilii powder 65g, Cortex cinnamomi japonici (Ramulus Cinnamomi) powder 180g, malic acid 40g, sodium benzoate 35g, high fructose syrup 6kg together enter pot, slowly add propagandize hotly mix warm after, be cooked into dense beans shape, stop heating, after letting cool, prepare packaging；
(4) packaging: melon grain and beans consumption proportion 4: 3, every 2 melon grain companions pack with beans mixing plastic paper, then wrap up with label paper simple grain, and external Polythene Bag makees the little bag hermetic package of 60g, and every 4 pouch cartons make quantitative trade mark packaging.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a candied chayote, it is characterised in that: use Fructus Citri Sarcodactylis gourd grater skin → cut drip → leaching Calx → deliming → soaking fermentation → hot sugar to pickle the → procedure of processing of candy → drying → pack:
(1) raw material and process: choosing fully ripe Fructus Sechii edulis is material, through peeling, enucleation rear cutout granulating, puts into and soaks 8h in 1.5% saturated clarification lime water, make cure process, clean with clear water after immersion, with not in alkalescence for degree；
(2) candy: every 10kg melon grain is passed through in candy pot with the xylitol sugar liquid of 45% concentration, add sugar liquid to submergence melon grain, heated and boiled, boil to stopping heating during boiling point 102 DEG C, move in drip pan and be dried to melon grain with 65 DEG C of baking in dehydrator, remove, cold rear standby；
(3) steaming and decocting: first take Pericarpium Citri Reticulatae, Pericarpium Citri grandis, soaked de-hardship, adds appropriate Fructus Lycii, Radix Glycyrrhizae, Folium Eriobotryae after boiling, use beater pulping, heating to concentrate, add the white sugar of equal proportion, be concentrated to 37% solid content and can stop heating；Every 10kg jam of dried orange peel addition olong tea powder 120g, liquorice liquid 200g, purple perilla powder 45g, Japanese raisintree fruit 80g, citric acid 20g, sodium benzoate 10g, maltose syrup 2kg together enter pot, slowly add propagandize hotly mix warm after, be cooked into dense beans shape, stop heating, after letting cool, prepare packaging；
(4) packaging: melon grain and beans consumption proportion 1: 2, every 6-8 grain melon grain companion packs with beans mixing plastic paper, then wraps up with label paper simple grain, and external Polythene Bag makees the little bag hermetic package of 120g, and every 2 pouch cartons make quantitative trade mark packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337841.0A CN105918592A (en) | 2016-05-22 | 2016-05-22 | Processing method of preserved chayote |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337841.0A CN105918592A (en) | 2016-05-22 | 2016-05-22 | Processing method of preserved chayote |
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| Publication Number | Publication Date |
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| CN105918592A true CN105918592A (en) | 2016-09-07 |
Family
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| CN201610337841.0A Withdrawn CN105918592A (en) | 2016-05-22 | 2016-05-22 | Processing method of preserved chayote |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075527A (en) * | 2020-08-29 | 2020-12-15 | 广西桂林云峰食品有限公司 | Preparation method of preserved mandarin orange |
| CN113826749A (en) * | 2021-09-18 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Preserved fingered citron and preparation method thereof |
| CN114431327A (en) * | 2022-01-06 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron fruit cake |
| CN114982852A (en) * | 2022-06-13 | 2022-09-02 | 江门市邑葵陈皮有限公司 | Method for preparing fresh dried fruit |
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|---|---|---|---|---|
| CN101061822A (en) * | 2006-12-08 | 2007-10-31 | 付东升 | Low-suger preserved chayote and the method of producing the same |
| CN103493959A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Preparation method of candied chayote |
| CN104082497A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Processing method for preserved chayote |
| CN105341290A (en) * | 2015-11-07 | 2016-02-24 | 王林林 | Processing method of preserved guavas with fragrance of fruits |
-
2016
- 2016-05-22 CN CN201610337841.0A patent/CN105918592A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101061822A (en) * | 2006-12-08 | 2007-10-31 | 付东升 | Low-suger preserved chayote and the method of producing the same |
| CN103493959A (en) * | 2013-10-13 | 2014-01-08 | 高磊 | Preparation method of candied chayote |
| CN104082497A (en) * | 2014-06-20 | 2014-10-08 | 陶峰 | Processing method for preserved chayote |
| CN105341290A (en) * | 2015-11-07 | 2016-02-24 | 王林林 | Processing method of preserved guavas with fragrance of fruits |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112075527A (en) * | 2020-08-29 | 2020-12-15 | 广西桂林云峰食品有限公司 | Preparation method of preserved mandarin orange |
| CN113826749A (en) * | 2021-09-18 | 2021-12-24 | 四川工大西南食品研究有限责任公司 | Preserved fingered citron and preparation method thereof |
| CN114431327A (en) * | 2022-01-06 | 2022-05-06 | 浙江金手宝生物医药科技有限公司 | Preparation method of fingered citron fruit cake |
| CN114982852A (en) * | 2022-06-13 | 2022-09-02 | 江门市邑葵陈皮有限公司 | Method for preparing fresh dried fruit |
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