CN105941808A - {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} - Google Patents
{0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} Download PDFInfo
- Publication number
- CN105941808A CN105941808A CN201610361450.2A CN201610361450A CN105941808A CN 105941808 A CN105941808 A CN 105941808A CN 201610361450 A CN201610361450 A CN 201610361450A CN 105941808 A CN105941808 A CN 105941808A
- Authority
- CN
- China
- Prior art keywords
- rhizoma dioscoreae
- candy
- time
- dioscoreae cirrhosae
- bar
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000008956 Dioscorea cirrhosa Nutrition 0.000 title abstract 3
- 241001648081 Dioscorea cirrhosa Species 0.000 title abstract 3
- 235000009508 confectionery Nutrition 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 9
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 8
- 230000008595 infiltration Effects 0.000 claims description 8
- 238000001764 infiltration Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 229910001861 calcium hydroxide Inorganic materials 0.000 claims description 4
- 239000000920 calcium hydroxide Substances 0.000 claims description 4
- 238000013036 cure process Methods 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 2
- 235000002357 Ribes grossularia Nutrition 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 239000008101 lactose Substances 0.000 claims description 2
- 239000003755 preservative agent Substances 0.000 claims description 2
- 230000002335 preservative effect Effects 0.000 claims description 2
- 241000203102 Byrsonima lucida Species 0.000 claims 1
- 230000001737 promoting effect Effects 0.000 abstract description 5
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 231100000331 toxic Toxicity 0.000 abstract description 2
- 230000002588 toxic effect Effects 0.000 abstract description 2
- 230000000740 bleeding effect Effects 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 208000002193 Pain Diseases 0.000 description 3
- 208000001848 dysentery Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- 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 description 1
- MUKYLHIZBOASDM-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid 2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound NC(=N)N(C)CC(O)=O.OCC(O)C(O)C(O)C(O)C(O)=O MUKYLHIZBOASDM-UHFFFAOYSA-N 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 244000281702 Dioscorea villosa Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000036581 Haemorrhagic anaemia Diseases 0.000 description 1
- 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 description 1
- 208000019255 Menstrual disease Diseases 0.000 description 1
- 206010027514 Metrorrhagia Diseases 0.000 description 1
- 244000171263 Ribes grossularia Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 206010053476 Traumatic haemorrhage Diseases 0.000 description 1
- 241001533104 Tribulus terrestris Species 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021433 fructose syrup Nutrition 0.000 description 1
- 229930182470 glycoside Natural products 0.000 description 1
- 150000002338 glycosides Chemical class 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 208000007106 menorrhagia Diseases 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 239000002435 venom Substances 0.000 description 1
- 210000001048 venom Anatomy 0.000 description 1
- 231100000611 venom Toxicity 0.000 description 1
- 230000009278 visceral effect Effects 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 239000000811 xylitol Substances 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
{0><}0{>The invention discloses a processing method of fruity dioscorea cirrhosa strips and belongs to the field of food processing. <0}{0><}0{>The method is characterized by comprising the following processing steps: selecting raw materials; washing; peeling and slicing; hardening; performing primary saccharification; performing secondary saccharification; performing tertiary saccharification; drying; packaging. <0}{0><}0{>The processing method has the beneficial effects that the product is full in shape, has unique fragrant flavor of dioscorea cirrhosa, dry and smooth surface, crisp, fragrant and sweet in mouthfeel and unique in flavor. <0}{0><}0{>The product is conductive to improving the organism immunologic function and promoting skeleton development, has the efficacies of clearing away heat and toxic materials, stopping bleeding and promoting blood circulation, thereby being low-calorie and low-fat green food integrating alimentation and healthcare values.
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 fruity Rhizoma Dioscoreae Cirrhosae bar.
Background technology
Rhizoma Dioscoreae Cirrhosae, have another name called goat head, JINHUA fruit, Radix Polygoni Ciliinerve, XUESANQI, Rhizoma Dioscoreae Cirrhosae, mountain pig potato, eat bulky etc., it it is the one perennial liana wild plant of Dioscoreaceae Wild yam, its tuber medicinal, abounds with in China's Southern Zhejiang, Fujian, Taiwan, Hunan, South Jiangxi, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Motuo In Xizang and other places.The traditional Chinese medical science is thought, Rhizoma Dioscoreae Cirrhosae mildly bitter flavor is puckery, nontoxic, has heat-clearing and toxic substances removing, hemostasis is invigorated blood circulation, restrain antipruritic, promoting the circulation of QI to relieve pain, blood circulation promoting and blood stasis dispelling, the function such as antibacterial.Rhizoma Dioscoreae Cirrhosae tuber, as medicine, is mainly used in treating the diseases such as hematmesis due to visceral injury, traumatic hemorrhage, gastritis, enteritis, bones and muscles pain, dysentery, hemorrhagic anemia, menoxenia, menorrhagia, metrorrhagia, puerperal abdonimal pain, ulcerative carbuncle toxic swelling, venom.Among the people being mainly used in of Zhuang nationality in Guangxi treats dysentery, diarrhoea etc..Modern analysis shows, the main chemical compositions of Rhizoma Dioscoreae Cirrhosae is tannin, possibly together with compositions such as phenols, glycoside and protein, saccharide, mucus.Fresh Rhizoma Dioscoreae Cirrhosae is difficult to storage, is processed into fruity Rhizoma Dioscoreae Cirrhosae bar, instant, and nutritious, commodity value improves.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Rhizoma Dioscoreae Cirrhosae preserved fruit, technique is simple, and it is convenient to implement, and the fruity Rhizoma Dioscoreae Cirrhosae bar 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 fruity Rhizoma Dioscoreae Cirrhosae bar, it is characterised in that: the procedure of processing of employing raw material selection → cleaning → peeling cutting → hardening → the most candy → the most candy → the most candy → be dried → packaging:
(1) Feedstock treating: Rhizoma Dioscoreae Cirrhosae is selected, clean, after peeling, be cut into long 3.5cm, wide 1cm, the Rhizoma Dioscoreae Cirrhosae bar of thick 0.5cm；
(2) hardening: Rhizoma Dioscoreae Cirrhosae bar puts into saturated aqua calcis cure process immediately, and immersion firm time is 2h, then rinses 1h with clear water, removes too much calcium hydroxide；
(3) candy: the most candy, Rhizoma Dioscoreae Cirrhosae bar is put in the lactose liquid that sugar concentration is 25%, boiling with soft fire 15min, it is cooled to 38 DEG C, under vacuum 0.18MPa, vacuum sugar infiltration 16min, slowly exits, and adds appropriate concentration gooseberry juice in sugar liquid, soak 12h, second time and third time candy, vacuum sugar infiltration and immersion, ibid, but second time sugar concentration is 36% to method, for the third time 47%, third time is added 0.005% potassium sorbate when soaking and is made preservative；
(4) it is dried: drain sugar liquid, at 65 DEG C, dries 6h in an oven, be 12% to water content；
(5) packaging: vacuum packaging, is finished product after sterilization.
Beneficial effect: shape of product of the present invention is full, has the local flavor of the peculiar delicate fragrance of Rhizoma Dioscoreae Cirrhosae, surface dry, and mouthfeel is clear and melodious fragrant and sweet, unique flavor.This product is conducive to improving human organism's immunologic function, promoting skeleton development, has heat-clearing and toxic substances removing, effect invigorated blood circulation of stopping blooding, and 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 fruity Rhizoma Dioscoreae Cirrhosae bar, mainly uses following steps:
(1) Feedstock treating: Rhizoma Dioscoreae Cirrhosae is selected, clean, after peeling, be cut into long 4cm, wide 2.5cm, the Rhizoma Dioscoreae Cirrhosae bar of thick 0.6cm；Radix Dauci Sativae is cleaned rear cutout filamentation, adds Rhizoma Dioscoreae Cirrhosae bar；
(2) hardening: Rhizoma Dioscoreae Cirrhosae bar puts into saturated aqua calcis cure process immediately, and immersion firm time is 3-5h, then rinses 45min with clear water, removes too much calcium hydroxide；
(3) candy: the most candy, Rhizoma Dioscoreae Cirrhosae bar is put in the Fructus Hordei Germinatus sugar liquid that sugar concentration is 35%, boiling with soft fire 15min, it is cooled to 55 DEG C, under vacuum 0.07MPa, vacuum sugar infiltration 35min, slowly exits, and adds appropriate concentrated lemon juice in sugar liquid, soak 28h, second time and third time candy, vacuum sugar infiltration and immersion, ibid, but second time sugar concentration is 40% to method, for the third time 45%, third time adds 0.02% sodium benzoate and 5% Mel when soaking；
(4) it is dried: drain sugar liquid, at 65 DEG C, dries 8-10h in an oven, be 18% to water content；
(5) packaging: vacuum packaging, is finished product after sterilization.
Embodiment 2:
The processing method of a kind of fruity Rhizoma Dioscoreae Cirrhosae bar, mainly uses following steps:
(1) Feedstock treating: Rhizoma Dioscoreae Cirrhosae is selected, clean, after peeling, be cut into long 3.5cm, wide 1.5cm, the Rhizoma Dioscoreae Cirrhosae bar of thick 0.8cm；
(2) hardening: Rhizoma Dioscoreae Cirrhosae bar puts into saturated aqua calcis cure process immediately, and immersion firm time is 12h, then rinses 3.5h with clear water, removes too much calcium hydroxide；
(3) candy: the most candy, Rhizoma Dioscoreae Cirrhosae bar is put in the xylitol sugar liquid that sugar concentration is 30%, boiling with soft fire 18min, it is cooled to 65 DEG C, under vacuum 0.15MPa, vacuum sugar infiltration 20min, slowly exits, and adds appropriate concentrated Succus Mali pumilae and maltose in sugar liquid, soak 36h, second time and third time candy, vacuum sugar infiltration and immersion, ibid, but second time sugar concentration is 37% to method, for the third time 45%, third time adds 0.01% potassium sorbate and high fructose syrup when soaking；
(4) it is dried: drain sugar liquid, at 85 DEG C, dries 5-7h in an oven, be 12-18% to water content；
(5) packaging: vacuum packaging, is finished product after sterilization.
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 fruity Rhizoma Dioscoreae Cirrhosae bar, it is characterised in that: the procedure of processing of employing raw material selection → cleaning → peeling cutting → hardening → the most candy → the most candy → the most candy → be dried → packaging:
(1) Feedstock treating: Rhizoma Dioscoreae Cirrhosae is selected, clean, after peeling, be cut into long 3.5cm, wide 1cm, the Rhizoma Dioscoreae Cirrhosae bar of thick 0.5cm；
(2) hardening: Rhizoma Dioscoreae Cirrhosae bar puts into saturated aqua calcis cure process immediately, and immersion firm time is 2h, then rinses 1h with clear water, removes too much calcium hydroxide；
(3) candy: the most candy, Rhizoma Dioscoreae Cirrhosae bar is put in the lactose liquid that sugar concentration is 25%, boiling with soft fire 15min, it is cooled to 38 DEG C, under vacuum 0.18MPa, vacuum sugar infiltration 16min, slowly exits, and adds appropriate concentration gooseberry juice in sugar liquid, soak 12h, second time and third time candy, vacuum sugar infiltration and immersion, ibid, but second time sugar concentration is 36% to method, for the third time 47%, third time is added 0.005% potassium sorbate when soaking and is made preservative；
(4) it is dried: drain sugar liquid, at 65 DEG C, dries 6h in an oven, be 12% to water content；
(5) packaging: vacuum packaging, is finished product after sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610361450.2A CN105941808A (en) | 2016-05-30 | 2016-05-30 | {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610361450.2A CN105941808A (en) | 2016-05-30 | 2016-05-30 | {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105941808A true CN105941808A (en) | 2016-09-21 |
Family
ID=56909899
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610361450.2A Pending CN105941808A (en) | 2016-05-30 | 2016-05-30 | {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105941808A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234506A (en) * | 2016-09-23 | 2016-12-21 | 安徽智联管理咨询有限公司 | A kind of manufacture method of Rhizoma Dioscoreae Cirrhosae health-care cake |
| CN106387266A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing method of candid nutritious rhizoma dioscoreae cirrhosae |
| CN106417858A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Processing method of fruityrhizomadioscoreae chips |
| CN106798067A (en) * | 2016-12-21 | 2017-06-06 | 强永亮 | A kind of processing method of molasses dye yam |
| CN106804859A (en) * | 2016-12-21 | 2017-06-09 | 强永亮 | The preparation method of dye yam nutrition preserved fruit |
| CN107173509A (en) * | 2017-06-06 | 2017-09-19 | 安徽智联管理咨询有限公司 | A kind of manufacture craft of fruity dye yam |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105053446A (en) * | 2015-07-26 | 2015-11-18 | 江荧 | Processing method of fruit and sugar flavored benincasa hispida strip |
| CN105166259A (en) * | 2015-07-23 | 2015-12-23 | 高广军 | Processing method of low-sugar pumpkin strips |
-
2016
- 2016-05-30 CN CN201610361450.2A patent/CN105941808A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166259A (en) * | 2015-07-23 | 2015-12-23 | 高广军 | Processing method of low-sugar pumpkin strips |
| CN105053446A (en) * | 2015-07-26 | 2015-11-18 | 江荧 | Processing method of fruit and sugar flavored benincasa hispida strip |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106234506A (en) * | 2016-09-23 | 2016-12-21 | 安徽智联管理咨询有限公司 | A kind of manufacture method of Rhizoma Dioscoreae Cirrhosae health-care cake |
| CN106387266A (en) * | 2016-09-23 | 2017-02-15 | 安徽智联管理咨询有限公司 | Processing method of candid nutritious rhizoma dioscoreae cirrhosae |
| CN106417858A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Processing method of fruityrhizomadioscoreae chips |
| CN106798067A (en) * | 2016-12-21 | 2017-06-06 | 强永亮 | A kind of processing method of molasses dye yam |
| CN106804859A (en) * | 2016-12-21 | 2017-06-09 | 强永亮 | The preparation method of dye yam nutrition preserved fruit |
| CN107173509A (en) * | 2017-06-06 | 2017-09-19 | 安徽智联管理咨询有限公司 | A kind of manufacture craft of fruity dye yam |
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Application publication date: 20160921 |