CN106035947A - Processing method of sugared watermelon peel strips - Google Patents
Processing method of sugared watermelon peel strips Download PDFInfo
- Publication number
- CN106035947A CN106035947A CN201610391090.0A CN201610391090A CN106035947A CN 106035947 A CN106035947 A CN 106035947A CN 201610391090 A CN201610391090 A CN 201610391090A CN 106035947 A CN106035947 A CN 106035947A
- Authority
- CN
- China
- Prior art keywords
- sugar
- preserved gourd
- water
- watermelon peel
- gourd
- Prior art date
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- Pending
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- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 241000219109 Citrullus Species 0.000 title abstract 10
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title abstract 10
- 235000009508 confectionery Nutrition 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000219122 Cucurbita Species 0.000 claims description 73
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 73
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 239000007788 liquid Substances 0.000 claims description 35
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 20
- 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 20
- 241000033870 Citrullus lanatus subsp. vulgaris Species 0.000 claims description 19
- 235000012840 Citrullus vulgaris Nutrition 0.000 claims description 19
- 229930006000 Sucrose Natural products 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 12
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 8
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 238000013019 agitation Methods 0.000 claims description 4
- 238000002425 crystallisation Methods 0.000 claims description 4
- 230000008025 crystallization Effects 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 229910052742 iron Inorganic materials 0.000 claims description 4
- 239000010985 leather Substances 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 239000006188 syrup Substances 0.000 claims description 4
- 235000020357 syrup Nutrition 0.000 claims description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 8
- 201000008383 nephritis Diseases 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 abstract 2
- 235000011941 Tilia x europaea Nutrition 0.000 abstract 2
- 239000004571 lime Substances 0.000 abstract 2
- 229940037003 alum Drugs 0.000 abstract 1
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 230000035922 thirst Effects 0.000 description 4
- 241000219112 Cucumis Species 0.000 description 3
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 3
- 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 description 3
- 235000013305 food Nutrition 0.000 description 3
- XSQUKJJJFZCRTK-UHFFFAOYSA-N Urea Chemical compound NC(N)=O XSQUKJJJFZCRTK-UHFFFAOYSA-N 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000010813 municipal solid waste Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- RHGKLRLOHDJJDR-BYPYZUCNSA-N L-citrulline Chemical compound NC(=O)NCCC[C@H]([NH3+])C([O-])=O RHGKLRLOHDJJDR-BYPYZUCNSA-N 0.000 description 1
- RHGKLRLOHDJJDR-UHFFFAOYSA-N Ndelta-carbamoyl-DL-ornithine Natural products OC(=O)C(N)CCCNC(N)=O RHGKLRLOHDJJDR-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 241000700159 Rattus Species 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013877 carbamide Nutrition 0.000 description 1
- 239000004202 carbamide Substances 0.000 description 1
- 229960002173 citrulline Drugs 0.000 description 1
- 235000013477 citrulline Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 230000029663 wound healing Effects 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
Abstract
The invention discloses a processing method of sugared watermelon peel strips and belongs to the technical field of fruit sweets. The processing method comprises seven specific preparation procedures as follows: selection of watermelon peel raw materials, soaking in lime, washing of lime, boiling in an alum solution, pickling with sugar, boiling in sugar, soaking in sugar and secondary boiling in sugar. The processing method effectively solves the problems that watermelon peel is usually discarded and wasted, and the wasted watermelon peel pollutes the environment and can spread diseases. The processing method has the benefits as follows: the watermelon peel is made into sweet, refreshing and crisp fruit sweets which is easy to convenient, easy to store and popular with people; the sugared watermelon peel strips are convenient to eat, clean and hygienic and have the functions of treating nephritis and hypertension; the waste watermelon peel is turned into wealth, the problem of environmental pollution caused by the watermelon peel is effectively solved, a person can earn 25-30 yuan of pure profit from 10 kg of the sugared watermelon peel strips, and economic incomes are increased.
Description
Technical field
The present invention relates to a kind of making food processing method, be specifically related to the processing method of a kind of Fruit candy, especially
It is the processing method of a kind of Citrullus vulgaris sugar sweet, belongs to Fruit candy processing technique field.
Background technology
Citrullus vulgaris is that people relieve summer heat the best fruit quenched one's thirst, and is also one of favourite fruit of people the most after dinner, can
People typically eat up Citrullus vulgaris, all can be thrown away by Exocarpium Citrulli, the rotten Exocarpium Citrulli being seen everywhere in rubbish, attract fly in groups, empty
Gas fills the air rancid abnormal smells from the patient, had both polluted environment, and infected again disease, while greatly developing Citrullus vulgaris industry, such as where
Manage and plant the garbage Exocarpium Citrulli that Citrullus vulgaris produces, increasingly paid close attention to by people.
Exocarpium Citrulli can also be eaten in fact, and Exocarpium Citrulli is sweet cold, and eating Exocarpium Citrulli can be with clearing away summer-heat, and relieving restlessness is quenched the thirst, Exocarpium Citrulli
Entitled " EXOCARPIUM CITRULLI ", is the good medicine of clearing away summer-heat, promoting the production of body fluid to quench thirst, and citrulline contained in Exocarpium Citrulli can be promoted in rats'liver
Carbamide is formed, thus has diuresis, can be in order to treat oedema due to nephritis, hepatopathy jaundice and diabetes.In addition with antipyretic,
Promote wound healing and promote the metabolic effect of human body skin.So Exocarpium Citrulli through certain add PROCESS FOR TREATMENT after,
It is i.e. tasty, nutritious food by becoming, or the good medicine of promoting the production of body fluid to quench thirst, the toxin expelling that relieves inflammation or internal heat.Exocarpium Citrulli is utilized to process
Saccharogenesis, makes Exocarpium Citrulli turn waste into wealth, and efficiently solves the Exocarpium Citrulli problem to environment, also add economic receipts
Enter.Therefore study and make the health leisure food such as sugar with Exocarpium Citrulli for Raw material processing, be a thing highly significant.
Summary of the invention
Goal of the invention: the purpose of the present invention is aiming at problem of the prior art, it is provided that the processing system of a kind of Citrullus vulgaris sugar sweet
Make method, Exocarpium Citrulli is made fresh and sweet sharp and clear, be easy to carry, easily preserve, allow people like the Fruit candy eaten, instant, dry
Clean health.
Technical scheme: for reaching goal of the invention, the present invention by the following technical solutions:
1, Exocarpium Citrulli raw material is selected: select Exocarpium Citrulli fresh, that rot without mould, nothing, clean up, outer layer Pericarpium Citri Reticulatae Viride of shooting off, then
It is cut into long 5 centimetres, the strip of wide 1.5 centimetres.
2, Calx is soaked: by the amount that mass ratio is 11:12:1 of Citrullus vulgaris leather strap, water and Calx, three is mixed immersion, first
With clear water, Calx is dissolved, then sugar-preserved gourd is poured into, make sugar-preserved gourd be totally immersed in lime water, soak 9～10 hours.
3, clean Calx: from lime water, pull sugar-preserved gourd out, put into and the clear water of flowing is cleaned the Calx on sugar-preserved gourd, then with clear
Water soaking, changed 1 water every 3 hours, changed 5 water altogether.
4, boil Alumen: in iron pan, put into Ban Guoshui, add Alumen 8～10 grams, continue to boil by putting into sugar-preserved gourd after boiled for water
Boil 12 minutes, then pull out and put into cooling in cold water.
5, salt down sugar: being pulled out from water by the sugar-preserved gourd after cooling, pour into white sugar in basin after draining away the water, one layer of sugar-preserved gourd spreads
One layer of white sugar, adds amount is sugar-preserved gourd 1/5th of white sugar for the first time, adds and the most commensurability after salting down 24 hours
White sugar salt down again 24 hours, third time sugaring the most again, addition, than first time many 20%, then salts down 24 hours.
6, soaking with sugar sugar is boiled: pulled out from sugar liquid by sugar-preserved gourd, leach sugar liquid, boil in then sugar liquid is poured into pot, then by melon
Bar is poured into and is boiled 25 minutes, picks up sugar-preserved gourd and puts into basin, then flood sugar-preserved gourd by sugar liquid, soaks 3～4 days.
7, boil sugar again: pulled out from sugar liquid by sugar-preserved gourd again, leach sugar liquid, boil in the most again sugar liquid is poured into pot, then will
Sugar-preserved gourd is poured into, persistently boils and constantly stirs sugar-preserved gourd, and during until sugar liquid temperature is raised to 122 DEG C～125 DEG C, moisture evaporates, and treats sugar
Liquid is thick can to take the dish out of the pot, and the sugar-preserved gourd after taking the dish out of the pot to continue agitation, makes syrup all be bonded on sugar-preserved gourd, is then spread out by sugar-preserved gourd
Natural cooling, wait sugar-preserved gourd surface white sugar crystallization occur bloom Citrullus vulgaris bar sugar finished product.
Beneficial effect: compared with prior art, it provides the benefit that the present invention:
The present invention Exocarpium Citrulli is made fresh and sweet sharp and clear, be easy to carry, easily preserve, allow people like the Fruit candy eaten, instant,
Clean hygiene, and also treat the effect of nephritis, hypertension, make Exocarpium Citrulli turn waste into wealth, efficiently solve Exocarpium Citrulli pair
The problem of environment, often 10 kilograms of Citrullus vulgaris sugar sweets of processing, can get a net gain 25～30 yuan, also add income.
Detailed description of the invention
Provide below two specific embodiments technical solution of the present invention is described in detail:
Embodiment 1: a kind of Citrullus vulgaris sugar sweet processing method, concrete operation step is as follows:
1, Exocarpium Citrulli raw material is selected: select Exocarpium Citrulli fresh, that rot without mould, nothing, clean up, outer layer Pericarpium Citri Reticulatae Viride of shooting off, then
It is cut into long 5 centimetres, the strip of wide 1.5 centimetres.
2, Calx is soaked: by the amount that mass ratio is 11:12:1 of Citrullus vulgaris leather strap, water and Calx, three is mixed immersion, first
With clear water, Calx is dissolved, then sugar-preserved gourd is poured into, make sugar-preserved gourd be totally immersed in lime water, soak 9 hours.
3, clean Calx: from lime water, pull sugar-preserved gourd out, put into and the clear water of flowing is cleaned the Calx on sugar-preserved gourd, then with clear
Water soaking, changed 1 water every 3 hours, changed 5 water altogether.
4, boil Alumen: in iron pan, put into Ban Guoshui, add Alumen 8 grams, continue to boil 12 by putting into sugar-preserved gourd after boiled for water
Minute, then pull out and put into cooling in cold water.
5, salt down sugar: being pulled out from water by the sugar-preserved gourd after cooling, pour into white sugar in basin after draining away the water, one layer of sugar-preserved gourd spreads
One layer of white sugar, adds amount is sugar-preserved gourd 1/5th of white sugar for the first time, adds and the most commensurability after salting down 24 hours
White sugar salt down again 24 hours, third time sugaring the most again, addition, than first time many 20%, then salts down 24 hours.
6, soaking with sugar sugar is boiled: pulled out from sugar liquid by sugar-preserved gourd, leach sugar liquid, boil in then sugar liquid is poured into pot, then by melon
Bar is poured into and is boiled 25 minutes, picks up sugar-preserved gourd and puts into basin, then flood sugar-preserved gourd by sugar liquid, soaks 3 days.
7, boil sugar again: pulled out from sugar liquid by sugar-preserved gourd again, leach sugar liquid, boil in the most again sugar liquid is poured into pot, then will
Sugar-preserved gourd is poured into, persistently boils and constantly stirs sugar-preserved gourd, and during until sugar liquid temperature is raised to 122 DEG C～125 DEG C, moisture evaporates, and treats sugar
Liquid is thick can to take the dish out of the pot, and the sugar-preserved gourd after taking the dish out of the pot to continue agitation, makes syrup all be bonded on sugar-preserved gourd, is then spread out by sugar-preserved gourd
Natural cooling, wait sugar-preserved gourd surface white sugar crystallization occur bloom Citrullus vulgaris bar sugar finished product.
Embodiment 2: a kind of Citrullus vulgaris sugar sweet processing method, including making step in detail below:
1, Exocarpium Citrulli raw material is selected: select Exocarpium Citrulli fresh, that rot without mould, nothing, clean up, outer layer Pericarpium Citri Reticulatae Viride of shooting off, then
It is cut into long 5 centimetres, the strip of wide 1.5 centimetres.
2, Calx is soaked: by the amount that mass ratio is 11:12:1 of Citrullus vulgaris leather strap, water and Calx, three is mixed immersion, first
With clear water, Calx is dissolved, then sugar-preserved gourd is poured into, make sugar-preserved gourd be totally immersed in lime water, soak 10 hours.
3, clean Calx: from lime water, pull sugar-preserved gourd out, put into and the clear water of flowing is cleaned the Calx on sugar-preserved gourd, then with clear
Water soaking, changed 1 water every 3 hours, changed 5 water altogether.
4, boil Alumen: in iron pan, put into Ban Guoshui, add Alumen 10 grams, continue to boil 12 by putting into sugar-preserved gourd after boiled for water
Minute, then pull out and put into cooling in cold water.
5, salt down sugar: being pulled out from water by the sugar-preserved gourd after cooling, pour into white sugar in basin after draining away the water, one layer of sugar-preserved gourd spreads
One layer of white sugar, adds amount is sugar-preserved gourd 1/5th of white sugar for the first time, adds and the most commensurability after salting down 24 hours
White sugar salt down again 24 hours, third time sugaring the most again, addition, than first time many 20%, then salts down 24 hours.
6, soaking with sugar sugar is boiled: pulled out from sugar liquid by sugar-preserved gourd, leach sugar liquid, boil in then sugar liquid is poured into pot, then by melon
Bar is poured into and is boiled 25 minutes, picks up sugar-preserved gourd and puts into basin, then flood sugar-preserved gourd by sugar liquid, soaks 4 days.
7, boil sugar again: pulled out from sugar liquid by sugar-preserved gourd again, leach sugar liquid, boil in the most again sugar liquid is poured into pot, then will
Sugar-preserved gourd is poured into, persistently boils and constantly stirs sugar-preserved gourd, and during until sugar liquid temperature is raised to 122 DEG C～125 DEG C, moisture evaporates, and treats sugar
Liquid is thick can to take the dish out of the pot, and the sugar-preserved gourd after taking the dish out of the pot to continue agitation, makes syrup all be bonded on sugar-preserved gourd, is then spread out by sugar-preserved gourd
Natural cooling, wait sugar-preserved gourd surface white sugar crystallization occur bloom Citrullus vulgaris bar sugar finished product.
Claims (2)
1. a Citrullus vulgaris sugar sweet processing method, it is characterised in that include step in detail below:
(1) Exocarpium Citrulli raw material is selected: select Exocarpium Citrulli fresh, that rot without mould, nothing, clean up, outer layer Pericarpium Citri Reticulatae Viride of shooting off, then
It is cut into long 5 centimetres, the strip of wide 1.5 centimetres；
(2) Calx is soaked: by the amount that mass ratio is 11:12:1 of Citrullus vulgaris leather strap, water and Calx, three is mixed immersion, first uses
Calx is dissolved by clear water, is then poured into by sugar-preserved gourd, makes sugar-preserved gourd be totally immersed in lime water, soaks 9～10 hours；
(3) clean Calx: from lime water, pull sugar-preserved gourd out, put into and the clear water of flowing is cleaned the Calx on sugar-preserved gourd, then use clear water
Soak, changed 1 water every 3 hours, change 5 water altogether；
(4) boil Alumen: in iron pan, put into Ban Guoshui, add Alumen 8～10 grams, continue to boil 12 by putting into sugar-preserved gourd after boiled for water
Minute, then pull out and put into cooling in cold water；
(5) salt down sugar: being pulled out from water by the sugar-preserved gourd after cooling, pour into white sugar in basin after draining away the water, one layer of sugar-preserved gourd spreads one
Layer white sugar, adds amount is sugar-preserved gourd 1/5th of white sugar for the first time, adds and the most commensurability after salting down 24 hours
White sugar salts down 24 hours again, the most again third time sugaring, addition ratio for the first time many 20%, then salts down 24 hours；
(6) soaking with sugar sugar is boiled: pulled out from sugar liquid by sugar-preserved gourd, leach sugar liquid, boil in then sugar liquid is poured into pot, then fallen by sugar-preserved gourd
Enter to boil 25 minutes, pick up sugar-preserved gourd and put into basin, then flood sugar-preserved gourd by sugar liquid, soak 3～4 days.
Method the most according to claim 1, it is characterised in that also include that step (7) boils sugar again: again by sugar-preserved gourd from sugar liquid
Pull out, leach sugar liquid, boil in the most again sugar liquid is poured into pot, then sugar-preserved gourd is poured into, persistently boil and constantly stir sugar-preserved gourd, treating
Sugar liquid is thick i.e. to take the dish out of the pot, and the sugar-preserved gourd after taking the dish out of the pot to continue agitation, makes syrup all be bonded on sugar-preserved gourd, is then spread out by sugar-preserved gourd
Natural cooling, wait sugar-preserved gourd surface white sugar crystallization occur bloom Citrullus vulgaris bar sugar finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610391090.0A CN106035947A (en) | 2016-06-06 | 2016-06-06 | Processing method of sugared watermelon peel strips |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610391090.0A CN106035947A (en) | 2016-06-06 | 2016-06-06 | Processing method of sugared watermelon peel strips |
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| CN106035947A true CN106035947A (en) | 2016-10-26 |
Family
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| CN201610391090.0A Pending CN106035947A (en) | 2016-06-06 | 2016-06-06 | Processing method of sugared watermelon peel strips |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439774A (en) * | 2017-09-25 | 2017-12-08 | 农广善 | A kind of shaddock sugar sweet preparation technology |
| CN114304356A (en) * | 2020-10-10 | 2022-04-12 | 武夷学院 | Sugar-free watermelon peel sugar bar leisure food and preparation method thereof |
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| CN102793048A (en) * | 2012-05-26 | 2012-11-28 | 姚文 | Preserved watermelon peel |
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| CN103719522A (en) * | 2013-12-26 | 2014-04-16 | 陶峰 | Making method of candied watermelon peels |
| CN105613915A (en) * | 2014-11-26 | 2016-06-01 | 青岛首冠企业管理咨询有限公司 | Production technology of candied watermelon peels |
| CN105613908A (en) * | 2014-10-30 | 2016-06-01 | 吕子玉 | Production method of candy-preserved watermelon rind |
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2016
- 2016-06-06 CN CN201610391090.0A patent/CN106035947A/en active Pending
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|---|---|---|---|---|
| CN1344502A (en) * | 2000-09-26 | 2002-04-17 | 王应槐 | Serial health oligosaccharide candied fruits and their production process |
| CN103156038A (en) * | 2011-12-09 | 2013-06-19 | 李赣平 | Bitter gourd sugar strip processing method |
| CN102793048A (en) * | 2012-05-26 | 2012-11-28 | 姚文 | Preserved watermelon peel |
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| CN105613908A (en) * | 2014-10-30 | 2016-06-01 | 吕子玉 | Production method of candy-preserved watermelon rind |
| CN105613915A (en) * | 2014-11-26 | 2016-06-01 | 青岛首冠企业管理咨询有限公司 | Production technology of candied watermelon peels |
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| Title |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107439774A (en) * | 2017-09-25 | 2017-12-08 | 农广善 | A kind of shaddock sugar sweet preparation technology |
| CN114304356A (en) * | 2020-10-10 | 2022-04-12 | 武夷学院 | Sugar-free watermelon peel sugar bar leisure food and preparation method thereof |
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