CN105918956A - Orange flesh dried orange peels and preparation method thereof - Google Patents
Orange flesh dried orange peels and preparation method thereof Download PDFInfo
- Publication number
- CN105918956A CN105918956A CN201610314569.4A CN201610314569A CN105918956A CN 105918956 A CN105918956 A CN 105918956A CN 201610314569 A CN201610314569 A CN 201610314569A CN 105918956 A CN105918956 A CN 105918956A
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- Prior art keywords
- meat
- chachiensis hort
- citrus chachiensis
- pericarpium citri
- citri reticulatae
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- 238000002360 preparation method Methods 0.000 title abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 91
- 235000000346 sugar Nutrition 0.000 claims abstract description 18
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 13
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 13
- 241001672694 Citrus reticulata Species 0.000 claims description 115
- 238000000034 method Methods 0.000 claims description 11
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 235000021551 crystal sugar Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000002699 waste material Substances 0.000 abstract description 4
- 238000005728 strengthening Methods 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 2
- 235000021022 fresh fruits Nutrition 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 239000002689 soil Substances 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000015895 biscuits Nutrition 0.000 abstract 1
- 235000008429 bread Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 241000480045 Citrus suavissima Species 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 235000019605 sweet taste sensations Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000919 ceramic Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 235000019614 sour taste Nutrition 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 229910052755 nonmetal Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 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
-
- 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
Abstract
The present invention discloses orange flesh dried orange peels and a preparation method thereof. The orange flesh dried orange peels are mainly prepared from orange flesh, dried orange peels, minced ginger paste, sugar and longan meat. A large amount of the fresh orange flesh is utilized to effectively solve the problems of backlog and waste of the orange flesh and avoid the environment pollution and soil destroy of the discarded orange flesh. The preparation method changes the cold nature property of the orange flesh. The orange flesh dried orange peels are not cold and not dry, also have health-care functions of moistening lungs and stopping cough, and strengthening spleen and supplementing qi, and retain the original quality of the orange flesh. The preparation method of the orange flesh dried orange peels retains most of the nutrients in the fresh fruits, and the orange flesh dried orange peels are diverse in edible forms, can be matched with breads, biscuits and other food, and are delicate in smell, and sweet, sour and tasty.
Description
Technical field
The present invention relates to a kind of dry sheet-like food, particularly a kind of Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is dry and preparation method thereof.
Background technology
Having the saying of " Radix Ginseng in thousand, century-old Pericarpium Citri Reticulatae ", Pericarpium Citri Reticulatae, the Pericarpium Citri Reticulatae i.e. Xinhui tangerine peel that particularly Xinhui citrus reticulata skin is made is well received, records according to " Chinese Pharmacopoeia ", and Pericarpium Citri Reticulatae bitter in the mouth warm in nature is pungent, regulating qi-flowing for strengthening spleen from ancient times, Just because of this, and Citrus chachiensis Hort. C. Suavissima Tanaka expensive more than 10 times than Citrus chachiensis Hort. meat.And fresh Citrus chachiensis Hort. meat is the most easy to store, and recording, the sweet acid cold in nature of Citrus chachiensis Hort. meat according to " edible book on Chinese herbal medicine ", polyphagia can cause stagnation of QI ill symptoms, and old friends are usually with Citrus chachiensis Hort. C. Suavissima Tanaka without Citrus chachiensis Hort. meat.So, every year in the harvest season of Citrus chachiensis Hort., Citrus chachiensis Hort. is after Citrus chachiensis Hort. Nong Kaipi, Citrus chachiensis Hort. C. Suavissima Tanaka dries into Pericarpium Citri Reticulatae, and the Citrus chachiensis Hort. meat of fresh succulence sweet and sour taste is just thrown away in large bamboo or wicker basket, Citrus chachiensis Hort. meat is arbitrarily lost in thick grass, highway both sides, and Citrus chachiensis Hort. meat will ferment through a period of time, the sour foul smell of acid is unpleasant, to newly causing the biggest pollution by environment, even if using the mode of landfill, it penetrates into the acid solution of earth also can contaminated land, making other crops be difficult to cultivate, citizen are the biggest to this suggestion.The Xinhui citrus reticulata meat that there are about 30,000 tons every year is outwelled owing to not utilizing, and this is waste great to resource.For changing this situation, functional department relevant with local government of Xin Hui all circles all tries to explore deep exploitation Citrus chachiensis Hort. meat, the method for full-scale development Xinhui citrus reticulata resource, and Citrus chachiensis Hort. meat is turned waste into wealth.
At present, the main method of processing Citrus chachiensis Hort. meat is that squeezing concentrates Citrus chachiensis Hort. flesh fruit juice, makes sugar grain or is fermented into vinegar and ferment, but these methods are higher to cost and equipment requirements, limit it and promote on a large scale.
Summary of the invention
In order to overcome above-mentioned concentration Citrus chachiensis Hort. juice make sugar grain or be fermented into that cost present in vinegar process is high, taste is single; and Citrus chachiensis Hort. meat make can not keep present in Citrus chachiensis Hort. meat confection process the sour-sweet original flavor of Citrus chachiensis Hort. meat, complex process, relatively costly and can not the shortcoming such as utilization in a large number; the invention provides a kind of Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae to do; it can utilize fresh Citrus chachiensis Hort. meat in a large number; and only need to use simple method that Citrus chachiensis Hort. meat is simply processed, i.e. can be made into genuineness, be suitable for the savoury food that multiple body constitution crowd eats.
The technical solution adopted for the present invention to solve the technical problems is:
A kind of Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is done, and its main component is Citrus chachiensis Hort. meat, Pericarpium Citri Reticulatae, Jiang Rong, sugar, Arillus Longan, and described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is dry by being dried acquisition after mentioned component is made beans shape again.
In mentioned component, Citrus chachiensis Hort. meat is preferably with without air-dried genuine fresh Citrus chachiensis Hort. meat；Citrus chachiensis Hort. meat can also be the Citrus chachiensis Hort. meat using de-core；Citrus chachiensis Hort. meat and the preferred Xinhui citrus reticulata of Pericarpium Citri Reticulatae and Xinhui tangerine peel, and the Xinhui citrus reticulata that annual November wins to December the middle ten days, its Citrus chachiensis Hort. meat quality is best, and Xinhui tangerine peel effect that its Citrus chachiensis Hort. C. Suavissima Tanaka is made is preferably also；Fresh and sweet crystal sugar preferably selected by sugar；It addition, Citrus chachiensis Hort. meat in its main component, Pericarpium Citri Reticulatae, Jiang Rong, sugar, the weight portion of Arillus Longan are: Citrus chachiensis Hort. meat is preferably 200-800 part, more preferably 300-600 part, the most preferably 500 parts；Pericarpium Citri Reticulatae is preferably Pericarpium Citri Reticulatae 0.5-5 part, more preferably 0.8-1.5 parts, the most preferably 2 parts；Jiang Rong is preferably Jiang Rong 5-50 part, more preferably 10-30 part, it is further 13 parts；Sugar preferably sugar 30-100 part, more preferably 50-90 part, the most preferably 70 parts；Arillus Longan preferred 10-80 part, more preferably 20-60 part, the most preferably 30 parts.
The manufacture method that above-mentioned Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is done is:
(1) being soaked in water by Pericarpium Citri Reticulatae, shred standby, Pericarpium Citri Reticulatae is preferably cut into granule；
(2) Citrus chachiensis Hort. meat is cut into slices, preferably thinly slice, be beneficial to later use, put into big fire in ceramic pan and boil, be then placed in sugar and Arillus Longan；
(3) moderate heat boils 20-30 minute, is then placed in Pericarpium Citri Reticulatae, Jiang Rong, and moderate heat boils 30-40 minute after becoming beans shape ceases fire, natural cooling under room temperature, it is thus achieved that Citrus chachiensis Hort. meat jam of dried orange peel；
(4) being bulldozed by Citrus chachiensis Hort. meat jam of dried orange peel and be compacted into lamellar, be preferably flake, dry or dry, wherein drying baker used is nonmetal baker, it is thus achieved that lamellar Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae；Optionally,
(5) it is cut into or is cut into bar shaped Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae by lamellar Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae to do.
Beneficial effects of the present invention:
1, a large amount of utilization of fresh Citrus chachiensis Hort. meat efficiently solves overstocking and waste problem of Citrus chachiensis Hort. meat, it is to avoid the Citrus chachiensis Hort. meat abandoned pollutes environment, destroys soil；
2, changing the characteristic cold in nature of Citrus chachiensis Hort. meat, the Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae of the present invention is dry not cold the driest, but also has nourishing the lung to arrest cough, the health-care effect of spleen invigorating QI invigorating；
3, remain the original quality of Citrus chachiensis Hort. meat, present invention preserves the most of nutritional labeling in fresh fruit, abnormal smells from the patient delicate fragrance, sweet and sour taste；
4, Product processing of the present invention is easy, and low cost can be free of any chemical addition agent.
Detailed description of the invention
The present invention provides a kind of Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae to do, and its main component is Citrus chachiensis Hort. meat, Pericarpium Citri Reticulatae, Jiang Rong, sugar, Arillus Longan.Citrus chachiensis Hort. meat is cold in nature, individually eats and too much may result in gastrointestinal upset.Pericarpium Citri Reticulatae bitter in the mouth warm in nature is pungent, the characteristic of regulating qi-flowing for strengthening spleen, and Arillus Longan sweet in the mouth warm in nature, invigorating the heart and spleen, the characteristic of nourishing blood to tranquillize the mind, changes characteristic cold in nature and the sugar of itself of Citrus chachiensis Hort. meat, the not coldest the driest, and decreases the usage amount of sugar.For keeping the original sour-sweet local flavor of Citrus chachiensis Hort. meat, Citrus chachiensis Hort. meat uses without the air-dried fresh Citrus chachiensis Hort. meat containing moisture.The bitterness being likely to occur for minimizing, Citrus chachiensis Hort. meat can be the Citrus chachiensis Hort. meat of de-core.Owing to Xinhui citrus reticulata and Xinhui tangerine peel are national geography famous special products, the meat of Xinhui citrus reticulata is especially good, Xinhui tangerine peel effect that Citrus chachiensis Hort. C. Suavissima Tanaka is made is special, therefore preferred Xinhui citrus reticulata meat and Xinhui tangerine peel, and the Xinhui citrus reticulata that annual November wins to December the middle ten days, its Citrus chachiensis Hort. meat is best, and it is best that its Citrus chachiensis Hort. C. Suavissima Tanaka makes Xinhui tangerine peel effect.In order to make the sweet taste of sugar have fresh and sweet sense, preferably select crystal sugar.
The Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae of the present invention is dry also can contain other compositions, such as food additive, common food composition etc., such as sweeting agent, acidic flavoring agent and savory agent, but the composition added the most does not changes the driest not cold characteristic of product of the present invention, to be applicable to the crowd of various body constitution.
Embodiment
1
A kind of Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is done, and by weight, is mainly made up of following ingredients:
Citrus chachiensis Hort. meat 500g, Pericarpium Citri Reticulatae 2g, Jiang Rong 13g, crystal sugar 70g, Arillus Longan 30g.
Manufacture method that above-mentioned Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is dry particularly as follows:
(1) Pericarpium Citri Reticulatae clear water is soaked more than three hours, remove the bitter inner membrance being attached on Pericarpium Citri Reticulatae, be finely chopped into Pericarpium Citri Reticulatae grain standby；
(2) fresh Citrus chachiensis Hort. meat is thinly sliced, put into big fire in ceramic pan and boil, be then placed in crystal sugar and Arillus Longan；
(3) moderate heat boils 20 minutes, the Jiang Rong be then placed in Pericarpium Citri Reticulatae grain, being made ready beforehand for, and moderate heat boils 30 minutes ceases fire after beans shape, contains with glass drying oven, at normal temperatures after natural cooling Citrus chachiensis Hort. meat jam of dried orange peel；
(4) Citrus chachiensis Hort. meat jam of dried orange peel is bulldozed it is compacted into flake, put to dry in the sun or put in baker and dry, it is thus achieved that flake Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae；
(5) it is cut into or is cut into bar shaped Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae by flake Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae to do.
The heating duration and degree of heating in product preparation process of the present invention is heating-up temperature conventional in Chinese medicine preparation process, and those skilled in the art can readily determine.Such as, in one embodiment, big fire is about 180-200 degree, and moderate heat is about 150-180 degree.
Claims (9)
1. a Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is done, it is characterised in that described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is dry to be mainly made up of Citrus chachiensis Hort. meat, Pericarpium Citri Reticulatae, Jiang Rong, sugar, Arillus Longan, and wherein, described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is dry by being dried acquisition after mentioned component is made beans shape again.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae the most according to claim 1 is done, it is characterised in that the main component content by weight that described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is done is as follows:
Citrus chachiensis Hort. meat 200-800 part,
Pericarpium Citri Reticulatae 0.5-5 part,
Jiang Rong 5-50 part,
Sugar 30-100 part,
Arillus Longan 10-80 part.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae the most according to claim 2 is done, it is characterised in that the main component content by weight that described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is done is as follows:
Citrus chachiensis Hort. meat 500 parts,
Pericarpium Citri Reticulatae 2 parts,
Jiang Rong 13 parts,
Sugar 70 parts,
Arillus Longan 30 parts.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae the most according to claim 1 is done, it is characterised in that described Citrus chachiensis Hort. meat is fresh Citrus chachiensis Hort. meat.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae the most according to claim 1 is done, it is characterised in that described Citrus chachiensis Hort. meat is the Citrus chachiensis Hort. meat of de-core.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae the most according to claim 1 is done, it is characterised in that described Citrus chachiensis Hort. meat is Xinhui citrus reticulata meat.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae the most according to any one of claim 1 to 6 is done, it is characterised in that described Pericarpium Citri Reticulatae is Xinhui tangerine peel.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae the most according to any one of claim 1 to 6 is done, it is characterised in that described sugar is crystal sugar.
9. one kind makes the method that Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae is dry, it is characterised in that the method comprises the following steps:
(1) Pericarpium Citri Reticulatae is soaked in water, shreds standby；
(2) being cut into slices by Citrus chachiensis Hort. meat, big fire is boiled, and puts into sugar and Arillus Longan moderate heat boils 20-30 minute；
(3) putting into Pericarpium Citri Reticulatae, Jiang Rong, moderate heat boils 30-40 minute after becoming beans shape ceases fire, natural cooling, it is thus achieved that Citrus chachiensis Hort. meat jam of dried orange peel；
(4) Citrus chachiensis Hort. meat jam of dried orange peel is bulldozed it is compacted into lamellar, dry or dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314569.4A CN105918956A (en) | 2016-05-13 | 2016-05-13 | Orange flesh dried orange peels and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314569.4A CN105918956A (en) | 2016-05-13 | 2016-05-13 | Orange flesh dried orange peels and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105918956A true CN105918956A (en) | 2016-09-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610314569.4A Pending CN105918956A (en) | 2016-05-13 | 2016-05-13 | Orange flesh dried orange peels and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105918956A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175082A (en) * | 2017-12-01 | 2018-06-19 | 广东新会新本色陈皮研发有限公司 | Ginseng dried tangerine or organe peel mandarin orange sliced meat and preparation method thereof |
| CN109247418A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | Rare maltose mandarin orange preserved fruit of a kind of dried orange peel nine and preparation method thereof |
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| CN1409989A (en) * | 2002-11-23 | 2003-04-16 | 江门丽宫酒店 | Xinhui dried orange peel jam and its making method |
| CN101011171A (en) * | 2007-02-05 | 2007-08-08 | 江门丽宫国际食品有限公司 | Dried orange peel aurantium tea beverage and its production method |
| CN103478520A (en) * | 2013-08-30 | 2014-01-01 | 马健 | Compound fruit jam and production technique thereof |
| CN104938754A (en) * | 2015-06-16 | 2015-09-30 | 江门丽宫国际食品有限公司 | Orange flesh food and preparation method thereof |
| CN104970307A (en) * | 2014-11-21 | 2015-10-14 | 林永勤 | Production process of snack pericarpium citri reticulatae |
-
2016
- 2016-05-13 CN CN201610314569.4A patent/CN105918956A/en active Pending
Patent Citations (5)
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|---|---|---|---|---|
| CN1409989A (en) * | 2002-11-23 | 2003-04-16 | 江门丽宫酒店 | Xinhui dried orange peel jam and its making method |
| CN101011171A (en) * | 2007-02-05 | 2007-08-08 | 江门丽宫国际食品有限公司 | Dried orange peel aurantium tea beverage and its production method |
| CN103478520A (en) * | 2013-08-30 | 2014-01-01 | 马健 | Compound fruit jam and production technique thereof |
| CN104970307A (en) * | 2014-11-21 | 2015-10-14 | 林永勤 | Production process of snack pericarpium citri reticulatae |
| CN104938754A (en) * | 2015-06-16 | 2015-09-30 | 江门丽宫国际食品有限公司 | Orange flesh food and preparation method thereof |
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| Title |
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| 苏冠群编著: "《 健康饮食与蔬菜水果》", 31 July 2005 * |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108175082A (en) * | 2017-12-01 | 2018-06-19 | 广东新会新本色陈皮研发有限公司 | Ginseng dried tangerine or organe peel mandarin orange sliced meat and preparation method thereof |
| CN109247418A (en) * | 2018-10-17 | 2019-01-22 | 广东新会新本色陈皮研发有限公司 | Rare maltose mandarin orange preserved fruit of a kind of dried orange peel nine and preparation method thereof |
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Application publication date: 20160907 |