CN106962581A - The preparation method that a kind of honey is joined crisply - Google Patents
The preparation method that a kind of honey is joined crisply Download PDFInfo
- Publication number
- CN106962581A CN106962581A CN201710211026.4A CN201710211026A CN106962581A CN 106962581 A CN106962581 A CN 106962581A CN 201710211026 A CN201710211026 A CN 201710211026A CN 106962581 A CN106962581 A CN 106962581A
- Authority
- CN
- China
- Prior art keywords
- rhizome
- navel orange
- essential oil
- joined
- orange essential
- 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
- 235000012907 honey Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000005976 Citrus sinensis Nutrition 0.000 claims abstract description 42
- 240000002319 Citrus sinensis Species 0.000 claims abstract description 42
- 239000000341 volatile oil Substances 0.000 claims abstract description 27
- 206010033546 Pallor Diseases 0.000 claims abstract description 16
- 238000007654 immersion Methods 0.000 claims abstract description 16
- 235000009508 confectionery Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 238000005538 encapsulation Methods 0.000 claims abstract description 6
- 238000000855 fermentation Methods 0.000 claims abstract description 6
- 230000004151 fermentation Effects 0.000 claims abstract description 6
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 241000208340 Araliaceae Species 0.000 claims description 30
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 30
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 30
- 235000008434 ginseng Nutrition 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 30
- 239000007788 liquid Substances 0.000 claims description 26
- 239000003513 alkali Substances 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 15
- 239000012043 crude product Substances 0.000 claims description 9
- 238000005292 vacuum distillation Methods 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 5
- 244000060011 Cocos nucifera Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000010502 orange oil Substances 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 229910001220 stainless steel Inorganic materials 0.000 claims description 5
- 239000010935 stainless steel Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 239000010902 straw Substances 0.000 claims description 5
- 230000009466 transformation Effects 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 238000007792 addition Methods 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 230000006837 decompression Effects 0.000 claims 1
- 239000003507 refrigerant Substances 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 238000001802 infusion Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241001248610 Ophiocordyceps sinensis Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 230000001256 tonic effect 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
- 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
-
- 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G3/366—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a kind of crisp preparation method joined of ground of honey, comprise the following steps：Produce navel orange essential oil, join rhizome get the raw materials ready, immersion treatment, rinsing, blanching, soaking fermentation, it is candy, encapsulation.Present invention process is simple, and easy to implement, obtained honey is joined crisply, and nutritional ingredient is retained, soft or hard appropriateness, taste and sweet mouthfeel, refrigerant, and sugar content is moderate, suitable for daily consumption.
Description
Technical field
It is to be related to the preparation method that a kind of honey is joined crisply specifically the present invention relates to field of food.
Background technology
Ground is joined, plant name, rare Chinese herbal medicine, and with refreshing the mind, helping digestion of whetting the appetite, filling liver kidney two be empty, strong waist and knee muscle
The effect of bone.Rhizome such as cordyceps sinensis is joined on ground, and nature and flavor are sweet cool, and function qi-restoratives is clearing heat and detoxicating.Can with chicken with stew, again can stand oil temperature fry, volume
It can expand rapidly, ultrawhite Huang in ginseng bar, crispy savoury, aftertaste delicate fragrance, are excellent tonic product of going with wine of going with rice or bread.The way of ground ginseng is a lot,
But it is easy to carry and can directly eats the few of way.
The content of the invention
In view of the shortcomings of the prior art, it is an object of the invention to provide a kind of crisp preparation method joined of ground of honey, technique is simple,
Easy to implement, obtained honey is joined crisply, and nutritional ingredient is retained, soft or hard appropriateness, taste and sweet mouthfeel, refrigerant, and sugar content is moderate, is suitable to
Daily consumption.
To achieve the above object, the present invention is achieved by the following technical solutions：The preparation method that a kind of honey is joined crisply,
Comprise the following steps：（1）Produce navel orange essential oil：It is 5 by mass ratio:1 Peel of Navel Orange is added in screw press with water and squeezed, squeezing
The liquid of gained is filtered to get filtrate with 80-120 eye mesh screens, and the salt of the filtrate quality 5-7% is added toward filtrate, quiet after mixing
Put 20-28 hours, pour out refrigerating chamber 7-9 days that upper strata navel orange oil is placed on 5-7 DEG C, upper strata is separated again, and to obtain navel orange essential oil thick
Product, vacuum distillation purifying is carried out by the navel orange essential oil crude product, collects cut to being steamed without cut, obtains described navel orange essence
Oil, the vacuum distillation is that at 70-90 DEG C, vacuum is progress under the conditions of 40-60Pa, obtains described navel orange essential oil；（2）
Ground ginseng rhizome is got the raw materials ready：Ground ginseng rhizome is got the raw materials ready：Join rhizome by fresh, clean, drain, being cut into long 5~10 centimeter lengths, it is standby；（3）
Immersion treatment：Rice straw fresh then is incinerated, 30~45 DEG C of warm water is added, stirs, 30~40 minutes is stood, takes
Upper strata alkali clear liquid, ground ginseng rhizome is put into alkali clear liquid and soaked 6~8 hours；（4）Rinsing：Join root with picking up from alkali clear liquid
Stem block, is soaked 4~5 hours with flowing clear water, removes Liquid Residue, measured with pH value test paper the coconut meat water ph value of immersion for 6.5~
7.5；（5）Blanching：Take clear water to enter pot, be heated to boiling, join rhizome with pouring into, blanching 16~20 minutes is pulled out；（6）Leaching
Bubble fermentation：Ground ginseng rhizome after blanching is put into clear water and soaked 20~24 hours；（7）It is candy：Ground ginseng rhizome is put into
Boiled in stainless-steel pan, then by 3~4 addition infusions of honey and navel orange essential oil point, 30-40 minutes are separated by every time, is boiled to sugar
Liquid is concentrated to dryness, and sugar concentration is up to 70%~80%, and ground ginseng rhizome transformation can join rhizome with pulling out when consolidating firmly from fire；（8）
Encapsulation：Ground ginseng rhizome is packed.
Compared with prior art, the present invention has the advantages that：Shape of product of the present invention is full, and inside is moistened, table
Face is slightly hard, and sweet pure, entrance is refrigerant, and the local flavor with the peculiar delicate fragrance of navel orange, surface dry, crispy is fragrant and sweet, and local flavor is only
It is special.The present invention carries out hardening using plant buck and substitutes traditional lime water, it is to avoid human body obtains calculus.
Embodiment
The present invention is described in further detail below in conjunction with embodiment, but not limited the scope of the invention
And application：
Embodiment 1
The preparation method that a kind of honey is joined crisply, comprises the following steps：（1）Produce navel orange essential oil：It is 5 by mass ratio:1 Peel of Navel Orange with
Water is added in screw press and squeezed, and the liquid obtained by squeezing is filtered to get filtrate with 80 eye mesh screens, and the filtrate is added toward filtrate
The salt of quality 5%, 20 hours are stood after mixing, pour out the refrigerating chamber 7 days that upper strata navel orange oil is placed on 5 DEG C, upper strata is separated again
Navel orange essential oil crude product is obtained, the navel orange essential oil crude product is subjected to vacuum distillation purifying, cut is collected to being steamed without cut, obtains institute
The navel orange essential oil stated, the vacuum distillation is that at 70 DEG C, vacuum is progress under the conditions of 40Pa, obtains described navel orange essence
Oil；（2）Ground ginseng rhizome is got the raw materials ready：Join rhizome by fresh, clean, drain, being cut into long 5 centimeter lengths, it is standby；（3）Immersion treatment：Will
Rice straw fresh then incinerates, and adds 30 DEG C of warm water, stirs, and stands 30 minutes, takes upper strata alkali clear liquid, ground is joined into root
Stem block, which is put into alkali clear liquid, to be soaked 6 hours；（4）Rinsing：Join rhizome with picking up from alkali clear liquid, it is small with flowing clear water immersion 4
When, Liquid Residue is removed, the coconut meat water ph value that immersion is measured with pH value test paper is 6.5；（5）Blanching：Take clear water to enter pot, heat
To boiling, join rhizome with pouring into, blanching 16 minutes is pulled out；（6）Soaking fermentation：Ground ginseng rhizome after blanching is put into clear water
Middle immersion 20 hours；（7）It is candy：Ground ginseng rhizome is put into stainless-steel pan and boiled, then divides honey and navel orange essential oil 3 times
Infusion is added, 30 minutes are separated by every time, boils to liquid glucose and is concentrated to dryness, sugar concentration is up to 70%, when ground ginseng rhizome transformation is consolidated firmly
Rhizome can be joined with pulling out from fire；（8）Encapsulation：Ground ginseng rhizome is packed.
Embodiment 2
The preparation method that a kind of honey is joined crisply, comprises the following steps：（1）Produce navel orange essential oil：It is 5 by mass ratio:1 Peel of Navel Orange with
Water is added in screw press and squeezed, and the liquid obtained by squeezing is filtered to get filtrate with 120 eye mesh screens, and the filtrate is added toward filtrate
The salt of quality 7%, 28 hours are stood after mixing, pour out the refrigerating chamber 9 days that upper strata navel orange oil is placed on 7 DEG C, upper strata is separated again
Navel orange essential oil crude product is obtained, the navel orange essential oil crude product is subjected to vacuum distillation purifying, cut is collected to being steamed without cut, obtains institute
The navel orange essential oil stated, the vacuum distillation is that at 90 DEG C, vacuum is progress under the conditions of 60Pa, obtains described navel orange essence
Oil；（2）Ground ginseng rhizome is got the raw materials ready：Join rhizome by fresh, clean, drain, being cut into long 10 centimeter lengths, it is standby；（3）Immersion treatment：
Rice straw fresh then is incinerated, 45 DEG C of warm water is added, stirs, 40 minutes is stood, takes upper strata alkali clear liquid, ground is joined
Rhizome, which is put into alkali clear liquid, to be soaked 8 hours；（4）Rinsing：Join rhizome with picking up from alkali clear liquid, with flowing clear water immersion 5
Hour, Liquid Residue is removed, the coconut meat water ph value that immersion is measured with pH value test paper is 7.5；（5）Blanching：Clear water is taken to enter pot, plus
Heat joins rhizome, blanching 20 minutes is pulled out with pouring into boiling；（6）Soaking fermentation：Ground ginseng rhizome after blanching is put into clearly
Soaked 24 hours in water；（7）It is candy：Ground ginseng rhizome is put into stainless-steel pan and boiled, then by honey and navel orange essential oil point 4
Secondary addition infusion, is separated by 40 minutes, boils to liquid glucose and be concentrated to dryness every time, and sugar concentration is up to 80%, when ground ginseng rhizome transformation is consolidated firmly
Rhizome can be joined with pulling out from fire；（8）Encapsulation：Ground ginseng rhizome is packed.
Embodiment 3
The preparation method that a kind of honey is joined crisply, comprises the following steps：（1）Produce navel orange essential oil：It is 5 by mass ratio:1 Peel of Navel Orange with
Water is added in screw press and squeezed, and the liquid obtained by squeezing is filtered to get filtrate with 100 eye mesh screens, and the filtrate is added toward filtrate
The salt of quality 6%, 24 hours are stood after mixing, pour out the refrigerating chamber 8 days that upper strata navel orange oil is placed on 6 DEG C, upper strata is separated again
Navel orange essential oil crude product is obtained, the navel orange essential oil crude product is subjected to vacuum distillation purifying, cut is collected to being steamed without cut, obtains institute
The navel orange essential oil stated, the vacuum distillation is that at 80 DEG C, vacuum is progress under the conditions of 50Pa, obtains described navel orange essence
Oil；（2）Ground ginseng rhizome is got the raw materials ready：Join rhizome by fresh, clean, drain, being cut into long 8 centimeter lengths, it is standby；（3）Immersion treatment：Will
Rice straw fresh then incinerates, and adds 40 DEG C of warm water, stirs, and stands 35 minutes, takes upper strata alkali clear liquid, ground is joined into root
Stem block, which is put into alkali clear liquid, to be soaked 7 hours；（4）Rinsing：Join rhizome with picking up from alkali clear liquid, with flowing clear water immersion 4~5
Hour, Liquid Residue is removed, the coconut meat water ph value that immersion is measured with pH value test paper is 7；（5）Blanching：Take clear water to enter pot, heat
To boiling, join rhizome with pouring into, blanching 18 minutes is pulled out；（6）Soaking fermentation：Ground ginseng rhizome after blanching is put into clear water
Middle immersion 22 hours；（7）It is candy：Ground ginseng rhizome is put into stainless-steel pan and boiled, then divides honey and navel orange essential oil 4 times
Infusion is added, 35 minutes are separated by every time, boils to liquid glucose and is concentrated to dryness, sugar concentration is up to 75%, when ground ginseng rhizome transformation is consolidated firmly
Rhizome can be joined with pulling out from fire；（8）Encapsulation：Ground ginseng rhizome is packed.
Above content is to combine specific preferred embodiment further description made for the present invention, it is impossible to assert
The specific implementation of the present invention is confined to these explanations.For general technical staff of the technical field of the invention,
Some equivalent substitutes or obvious modification are made on the premise of not departing from present inventive concept, and performance or purposes are identical, all should
It is considered as belonging to the scope of patent protection that the present invention is determined by the claims submitted.
Claims (1)
1. the preparation method that a kind of honey is joined crisply, it is characterised in that comprise the following steps：
（1）Produce navel orange essential oil：It is 5 by mass ratio:1 Peel of Navel Orange is added in screw press with water and squeezed, the liquid obtained by squeezing
Body is filtered to get filtrate with 80-120 eye mesh screens, and the salt of the filtrate quality 5-7% is added toward filtrate, 20-28 is stood after mixing small
When, refrigerating chamber 7-9 days that upper strata navel orange oil is placed on 5-7 DEG C is poured out, upper strata is separated again and obtains navel orange essential oil crude product, by the navel
Orange essential oil crude product carries out vacuum distillation purifying, collects cut to being steamed without cut, obtains described navel orange essential oil, and the decompression is steamed
Evaporate is that at 70-90 DEG C, vacuum is progress under the conditions of 40-60Pa, obtains described navel orange essential oil；
（2）Ground ginseng rhizome is got the raw materials ready：Join rhizome by fresh, clean, drain, being cut into long 5~10 centimeter lengths, it is standby；
（3）Immersion treatment：Rice straw fresh then is incinerated, 30~45 DEG C of warm water is added, stirs, 30~40 are stood
Minute, upper strata alkali clear liquid is taken, ground ginseng rhizome is put into alkali clear liquid and soaked 6~8 hours；
（4）Rinsing：Join rhizome with picking up from alkali clear liquid, soaked 4~5 hours with flowing clear water, remove Liquid Residue, use pH value
The coconut meat water ph value that test paper measures immersion is 6.5~7.5；
（5）Blanching：Take clear water to enter pot, be heated to boiling, join rhizome with pouring into, blanching 16~20 minutes is pulled out；
（6）Soaking fermentation：Ground ginseng rhizome after blanching is put into clear water and soaked 20~24 hours；
（7）It is candy：Ground ginseng rhizome is put into stainless-steel pan and boiled, then 3~4 additions of honey and navel orange essential oil point are endured
Boil, 30-40 minutes are separated by every time, boils to liquid glucose and is concentrated to dryness, sugar concentration is up to 70%~80%, when ground ginseng rhizome transformation is consolidated firmly
Rhizome can be joined with pulling out from fire；
（8）Encapsulation：Ground ginseng rhizome is packed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710211026.4A CN106962581A (en) | 2017-03-31 | 2017-03-31 | The preparation method that a kind of honey is joined crisply |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710211026.4A CN106962581A (en) | 2017-03-31 | 2017-03-31 | The preparation method that a kind of honey is joined crisply |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962581A true CN106962581A (en) | 2017-07-21 |
Family
ID=59335563
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710211026.4A Pending CN106962581A (en) | 2017-03-31 | 2017-03-31 | The preparation method that a kind of honey is joined crisply |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962581A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040247A (en) * | 2021-03-23 | 2021-06-29 | 刘万清 | Preparation and drinking method of radix rehmanniae praeparata tea |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102719316A (en) * | 2012-07-12 | 2012-10-10 | 赣州中橙果业科技开发股份有限公司 | Method for recycling cold pressing navel orange essential oil by using three-level disc separation system |
| CN103829253A (en) * | 2013-11-25 | 2014-06-04 | 孙德超 | Preparation method of medicated food |
| CN104187482A (en) * | 2014-09-10 | 2014-12-10 | 中国农业科学院特产研究所 | Honey-fried rhezoma lycopi capable of resisting oxidation and preventing cardiovascular diseases and preparation method thereof |
| CN105230922A (en) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | Green tea-flavored sugar-free preserved kiwi fruit and preparation method thereof |
-
2017
- 2017-03-31 CN CN201710211026.4A patent/CN106962581A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102719316A (en) * | 2012-07-12 | 2012-10-10 | 赣州中橙果业科技开发股份有限公司 | Method for recycling cold pressing navel orange essential oil by using three-level disc separation system |
| CN103829253A (en) * | 2013-11-25 | 2014-06-04 | 孙德超 | Preparation method of medicated food |
| CN104187482A (en) * | 2014-09-10 | 2014-12-10 | 中国农业科学院特产研究所 | Honey-fried rhezoma lycopi capable of resisting oxidation and preventing cardiovascular diseases and preparation method thereof |
| CN105230922A (en) * | 2015-09-29 | 2016-01-13 | 明光市农源农作物专业合作社 | Green tea-flavored sugar-free preserved kiwi fruit and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040247A (en) * | 2021-03-23 | 2021-06-29 | 刘万清 | Preparation and drinking method of radix rehmanniae praeparata tea |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584030B (en) | Method for producing garlic pickled instant food | |
| CN104431180A (en) | Olive tea without bitterness | |
| CN105341221A (en) | Production method of bitter gourd tea | |
| KR20210090889A (en) | Soy sauce for making soy crab | |
| CN104673607A (en) | Preparation method for odorless gecko wine | |
| KR20160054054A (en) | Manufacturing method of sliced dried ginger and ginger tea containing medicinal herbs | |
| CN105962351A (en) | Preparation method of health-care mooncakes | |
| CN105077470A (en) | Blood fat lowering beverage and production method thereof | |
| CN104054884A (en) | Preparation method of rose olives | |
| CN106962581A (en) | The preparation method that a kind of honey is joined crisply | |
| CN105961814A (en) | Sugared preserved radix tinosporae processing method | |
| CN106387231A (en) | Preparation method of folium mori-folium eriobotryae tea and prepared folium mori-folium eriobotryae tea | |
| CN103355467A (en) | Preparation method of preserved hami melon fruit | |
| CN105595189A (en) | Spiced vinegar bean and processing method thereof | |
| CN105494675A (en) | Purple potato and rose flavor soya milk film and making method thereof | |
| CN102550789B (en) | Making method of candied apples | |
| CN108935893A (en) | A kind of health care reducing blood lipid mung bean cake and preparation method thereof | |
| CN107751679A (en) | A kind of apple hawthorn composite drink and its preparation technology | |
| CN107950921A (en) | A kind of spices duck's egg and preparation method thereof | |
| CN105995819A (en) | Production method of healthcare Chinese parasol fruit paste | |
| CN107440073B (en) | The processing method of thick chilli sauce | |
| CN106107903A (en) | A kind of production nori sauce and the method for Thallus Porphyrae broad bean paste simultaneously | |
| CN105614336A (en) | Dried hemerocallis citrina baroni dish and production method | |
| CN109938297A (en) | A kind of Mount Huang Mao Fengyu and preparation method thereof | |
| CN110368455A (en) | A kind of liquid medicine preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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: 20170721 |
|
| WD01 | Invention patent application deemed withdrawn after publication |