CN105942371A - Tangerine flesh and dried tangerine peel jelly and making method thereof - Google Patents
Tangerine flesh and dried tangerine peel jelly and making method thereof Download PDFInfo
- Publication number
- CN105942371A CN105942371A CN201610314570.7A CN201610314570A CN105942371A CN 105942371 A CN105942371 A CN 105942371A CN 201610314570 A CN201610314570 A CN 201610314570A CN 105942371 A CN105942371 A CN 105942371A
- Authority
- CN
- China
- Prior art keywords
- meat
- chachiensis hort
- citrus chachiensis
- pericarpium citri
- citri reticulatae
- 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
- 235000015110 jellies Nutrition 0.000 title claims abstract description 30
- 239000008274 jelly Substances 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title claims abstract description 17
- 241000675108 Citrus tangerina Species 0.000 title abstract 15
- 239000001828 Gelatine Substances 0.000 claims abstract description 28
- 229920000159 gelatin Polymers 0.000 claims abstract description 28
- 235000019322 gelatine Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 28
- 235000000346 sugar Nutrition 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 241001672694 Citrus reticulata Species 0.000 claims description 114
- 235000013372 meat Nutrition 0.000 claims description 89
- 235000013399 edible fruits Nutrition 0.000 claims description 24
- 240000001008 Dimocarpus longan Species 0.000 claims description 9
- 235000000235 Euphoria longan Nutrition 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 9
- 235000021551 crystal sugar Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 6
- 210000000952 spleen Anatomy 0.000 abstract description 5
- 239000002699 waste material Substances 0.000 abstract description 5
- 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
- 239000002075 main ingredient Substances 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
- 238000002360 preparation method Methods 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
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food 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
- 238000005728 strengthening Methods 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
- 206010012735 Diarrhoea Diseases 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
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 239000000919 ceramic Substances 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
- 238000001035 drying Methods 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
- 238000003306 harvesting Methods 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000463 material Substances 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
Abstract
The invention relates to tangerine flesh and dried tangerine peel jelly and a making method thereof. Main ingredients of the tangerine flesh and dried tangerine peel jelly comprise tangerine flesh and dried tangerine peel jam, premade gelatine powder, sugar and water. Through use of a large amount of fresh tangerine flesh, the problems of overstock and waste of the tangerine flesh are solved effectively, and environment pollution and soil destroying caused by waste tangerine flesh are avoided; the cold property of the tangerine flesh is changed, and the tangerine flesh and dried tangerine peel jelly is neither cold nor dry and has the health care functions of moistening lung to arrest cough, tonifying the spleen and supplementing qi. Original quality of the tangerine flesh is kept, most nutrients in fresh fruit are kept, and the jelly has faint scent and is sour and sweet.
Description
Technical field
The present invention relates to a kind of fruit jelly, particularly a kind of Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly 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 fresh succulence, the Citrus chachiensis Hort. meat of sweet and sour taste are just thrown away in large bamboo or wicker basket, Citrus chachiensis Hort. meat is arbitrarily lost in thick grass, highway both sides, 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 fruit jelly; 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 fruit jelly, its main component is Citrus chachiensis Hort. meat jam of dried orange peel, prefabricated gelatine powder, sugar and water.
Preferably, the main component of the most described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly is as follows:
Citrus chachiensis Hort. meat jam of dried orange peel 100-300 part,
Prefabricated gelatine powder 100-150 part,
Sugar 10-50 part,
Water 500-1000 part,
The most prefabricated gelatine powder is made up of 30 parts of dry gelatine powder of 100 parts of water soakings.
It is further preferred that the main component of the most described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly is as follows:
Citrus chachiensis Hort. meat jam of dried orange peel 150 parts,
Prefabricated gelatine powder 30 parts,
Sugar 30 parts,
800 parts of water.
Above-mentioned Citrus chachiensis Hort. meat jam of dried orange peel is made up of following methods:
(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, and 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, and under room temperature, natural cooling obtains Citrus chachiensis Hort. meat jam of dried orange peel.
Preferably, above-mentioned Citrus chachiensis Hort. meat jam of dried orange peel is the most composed of the following components:
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.
It is further preferred that Citrus chachiensis Hort. meat jam of dried orange peel is the most composed of the following components:
Citrus chachiensis Hort. meat 500 parts,
Pericarpium Citri Reticulatae 2 parts,
Jiang Rong 13 parts,
Sugar 70 parts,
Arillus Longan 30 parts.
Preferably, above-mentioned Pericarpium Citri Reticulatae is Xinhui tangerine peel.
Preferably, above-mentioned sugar is crystal sugar.
A kind of method making Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly, the method comprises the following steps:
(1) with water, gelatine powder is bubbled open, the gelatine powder bubbled open is added after stirring makes gelatine powder fully dissolve in boiled water natural cooling at normal temperatures, it is thus achieved that prefabricated gelatine powder；
(2) Citrus chachiensis Hort. meat jam of dried orange peel is placed in container, be subsequently adding prefabricated gelatine powder, sugar and water after cooling, freezing more than 3 hours.
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；The preferred Xinhui citrus reticulata of Citrus chachiensis Hort. meat, 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.
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 fruit jelly of the present invention is 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 fruit jelly, and its main component is Citrus chachiensis Hort. meat jam of dried orange peel, prefabricated gelatine powder, sugar and water.Citrus chachiensis Hort. meat is cold in nature, individually eats and may result in diarrhoea.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 and the sugar of itself, changes the characteristic cold in nature 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 fruit jelly of the present invention 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 fruit jelly, by weight, is mainly composed of:
Citrus chachiensis Hort. meat jam of dried orange peel 150 grams,
Prefabricated gelatine powder 130 grams,
30 grams of crystal sugar,
800 grams of water.
Wherein, Citrus chachiensis Hort. meat jam of dried orange peel is mainly made up of following material:
Citrus chachiensis Hort. meat 500g, Pericarpium Citri Reticulatae 2g, Jiang Rong 13g, crystal sugar 70g, Arillus Longan 30g.
The manufacture method of Citrus chachiensis Hort. meat jam of dried orange peel is:
(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) 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.
The manufacture method of Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly particularly as follows:
(1) with water, gelatine powder is bubbled open, the gelatine powder bubbled open is added after stirring makes gelatine powder fully dissolve in boiled water natural cooling at normal temperatures, it is thus achieved that prefabricated gelatine powder；
(2) Citrus chachiensis Hort. meat jam of dried orange peel is placed in jelly cup, is subsequently adding prefabricated gelatine powder, sugar and water after cooling, put refrigerator-freezer into freezing more than 3 hours, taking-up i.e. edible.
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 fruit jelly, it is characterised in that main component is Citrus chachiensis Hort. meat jam of dried orange peel, prefabricated gelatine powder, sugar and water.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly the most according to claim 1, it is characterised in that the main component of the most described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly is as follows:
Citrus chachiensis Hort. meat jam of dried orange peel 100-300 part,
Prefabricated gelatine powder 100-150 part,
Sugar 10-50 part,
Water 500-1000 part,
The most prefabricated gelatine powder is made up of 30 parts of dry gelatine powder of 100 parts of water soakings.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly the most according to claim 2, it is characterised in that the main component of the most described Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly is as follows:
Citrus chachiensis Hort. meat jam of dried orange peel 150 parts,
Prefabricated gelatine powder 130 parts,
Sugar 30 parts,
800 parts of water.
4. according to the Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly according to any one of claim 1-3, it is characterised in that described Citrus chachiensis Hort. meat jam of dried orange peel is made up of following methods:
(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, and 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, and under room temperature, natural cooling obtains Citrus chachiensis Hort. meat jam of dried orange peel.
Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly the most according to claim 4, it is characterised in that described Citrus chachiensis Hort. meat jam of dried orange peel is the most composed of the following components:
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 fruit jelly the most according to claim 5, it is characterised in that described Citrus chachiensis Hort. meat jam of dried orange peel is the most composed of the following components:
Citrus chachiensis Hort. meat 500 parts,
Pericarpium Citri Reticulatae 2 parts,
Jiang Rong 13 parts,
Sugar 70 parts,
Arillus Longan 30 parts.
7. according to the Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly described in claim 5 or 6, it is characterised in that described Pericarpium Citri Reticulatae is Xinhui tangerine peel.
8. the Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly according to claim 1-3, according to any one of 5 or 6, it is characterised in that described sugar is crystal sugar.
9. the method making Citrus chachiensis Hort. meat Pericarpium Citri Reticulatae fruit jelly, it is characterised in that the method comprises the following steps:
(1) with water, gelatine powder is bubbled open, the gelatine powder bubbled open is added after stirring makes gelatine powder fully dissolve in boiled water natural cooling at normal temperatures, it is thus achieved that prefabricated gelatine powder；
(2) Citrus chachiensis Hort. meat jam of dried orange peel is placed in container, adds prefabricated gelatine powder, sugar and the water after cooling, freezing more than 3 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314570.7A CN105942371A (en) | 2016-05-13 | 2016-05-13 | Tangerine flesh and dried tangerine peel jelly and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610314570.7A CN105942371A (en) | 2016-05-13 | 2016-05-13 | Tangerine flesh and dried tangerine peel jelly and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942371A true CN105942371A (en) | 2016-09-21 |
Family
ID=56911575
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610314570.7A Pending CN105942371A (en) | 2016-05-13 | 2016-05-13 | Tangerine flesh and dried tangerine peel jelly and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942371A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208075A (en) * | 2021-05-14 | 2021-08-06 | 洛阳职业技术学院 | Banana peel jelly and preparation method thereof |
| CN113208075B (en) * | 2021-05-14 | 2024-04-26 | 洛阳职业技术学院 | Banana peel jelly and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409989A (en) * | 2002-11-23 | 2003-04-16 | 江门丽宫酒店 | Xinhui dried orange peel jam and its making method |
| CN101461479A (en) * | 2009-01-22 | 2009-06-24 | 中国计量学院 | Orange peel pure jelly and preparation method thereof |
| CN103300265A (en) * | 2013-06-24 | 2013-09-18 | 芜湖乐锐思信息咨询有限公司 | Nutritional jelly and preparation method thereof |
| CN103478520A (en) * | 2013-08-30 | 2014-01-01 | 马健 | Compound fruit jam and production technique thereof |
-
2016
- 2016-05-13 CN CN201610314570.7A patent/CN105942371A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1409989A (en) * | 2002-11-23 | 2003-04-16 | 江门丽宫酒店 | Xinhui dried orange peel jam and its making method |
| CN101461479A (en) * | 2009-01-22 | 2009-06-24 | 中国计量学院 | Orange peel pure jelly and preparation method thereof |
| CN103300265A (en) * | 2013-06-24 | 2013-09-18 | 芜湖乐锐思信息咨询有限公司 | Nutritional jelly and preparation method thereof |
| CN103478520A (en) * | 2013-08-30 | 2014-01-01 | 马健 | Compound fruit jam and production technique thereof |
Non-Patent Citations (1)
| Title |
|---|
| 苏冠群编: "《健康饮食与蔬菜水果》", 31 July 2005, 中医古籍出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113208075A (en) * | 2021-05-14 | 2021-08-06 | 洛阳职业技术学院 | Banana peel jelly and preparation method thereof |
| CN113208075B (en) * | 2021-05-14 | 2024-04-26 | 洛阳职业技术学院 | Banana peel jelly and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101458175B1 (en) | Method for munufacturing collagen jelly using pork rinds | |
| CN102273697A (en) | Cane tea composite beverage and preparation method thereof | |
| KR20120125780A (en) | Method for manufacturing white Kimchi using chestnut | |
| KR100815375B1 (en) | Chickens-daebojungtang using the chickens and medicinal herbs and method preparing thereof | |
| CN106360395A (en) | Faint scent braised beef | |
| CN106722296A (en) | One kind fermentation smoked chicken | |
| CN105767099A (en) | Cake with orange flesh and pericarpium citri reticulatae and preparation method thereof | |
| KR101326076B1 (en) | Leaching type citron tea and manufacturing method thereof and tea bag contained leaching type citron tea | |
| KR20130120069A (en) | Ginseng food additives and the manufacturing method for functional foods | |
| KR101747793B1 (en) | The manufacturing method of Korean rice cake flavored with Cudrania Tricuspidata | |
| CN105918956A (en) | Orange flesh dried orange peels and preparation method thereof | |
| CN103907973A (en) | Purely-natural low temperature baked peanut powder and its making method | |
| CN102907593B (en) | Cooked food jelly and preparation method thereof | |
| CN105942370A (en) | Tangerine flesh and dried tangerine peel jam and making method thereof | |
| KR20160034649A (en) | Ark shell food manufacturing method use japanese apricot educt and Agave syrup | |
| KR102156069B1 (en) | Sugar free YUJACHEONG and preparation method of the same | |
| CN102813098A (en) | Spicy jelly and preparation method thereof | |
| CN105942371A (en) | Tangerine flesh and dried tangerine peel jelly and making method thereof | |
| CN111938128A (en) | Bitter bamboo shoot beef paste and preparation process thereof | |
| KR101991359B1 (en) | A method of preparing pear beverage using apple | |
| CN101912094A (en) | Method for processing lily flowers | |
| CN105285661A (en) | Almond nutlet decrustation process, and recipe components as well as preparation process of almond protein drink | |
| CN105124665A (en) | Cherry-taste functional beverage and production method thereof | |
| KR100827372B1 (en) | A method for producing lotus root preserved in honey | |
| CN104172062B (en) | Bamboo juice sea food seasoning and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160921 |
|
| WD01 | Invention patent application deemed withdrawn after publication |