CN107080034A - The processing method of saussurea involucrata health preserved fruits - Google Patents
The processing method of saussurea involucrata health preserved fruits Download PDFInfo
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- CN107080034A CN107080034A CN201710393336.2A CN201710393336A CN107080034A CN 107080034 A CN107080034 A CN 107080034A CN 201710393336 A CN201710393336 A CN 201710393336A CN 107080034 A CN107080034 A CN 107080034A
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- hemsleyadin
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- saussurea involucrata
- sugaring
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- 241001145025 Saussurea involucrata Species 0.000 title claims abstract description 33
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 11
- 230000036541 health Effects 0.000 title claims abstract description 10
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 238000009923 sugaring Methods 0.000 claims abstract description 23
- 239000002253 acid Substances 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 230000008569 process Effects 0.000 claims abstract description 3
- 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 17
- 230000009977 dual effect Effects 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 8
- 239000006188 syrup Substances 0.000 claims description 8
- 235000020357 syrup Nutrition 0.000 claims description 8
- 230000008859 change Effects 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000281702 Dioscorea villosa Species 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 102000004190 Enzymes Human genes 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 4
- 240000007594 Oryza sativa Species 0.000 claims description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 claims description 4
- 235000019634 flavors Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 235000009566 rice Nutrition 0.000 claims description 4
- 210000003491 skin Anatomy 0.000 claims description 4
- 239000010802 sludge Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 235000012976 tarts Nutrition 0.000 claims description 4
- 240000002853 Nelumbo nucifera Species 0.000 claims description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract 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 3
- 244000061456 Solanum tuberosum Species 0.000 description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 235000007215 black sesame Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 244000005700 microbiome Species 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
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 238000005406 washing Methods 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
- 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
-
- 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)
- 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)
- Cereal-Derived Products (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of processing method of saussurea involucrata health preserved fruits, belong to food processing field.It is characterized in that：Using the processing process of Feedstock treating → acid drift → water drift → sugaring → upper sugar-coat → packaging.Beneficial effect：Product of the present invention is pure white in color and luster, and quality is delicate mouthfeel, tender and crisp clearly without soft, fresh and crisp, with the distinctive delicate fragrance of saussurea involucrata and sweetness；This product helps to strengthen the immunologic function of body rich in a variety of nutriments such as protein and vitamin, also with physical fitness, improves the health-care effects such as body immunity, heat-clearing and fire-reducing, is a kind of to integrate delicious and nutrition pollution-free food.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of processing method of saussurea involucrata health preserved fruits.
Background technology
Saussurea involucrata, alias saussurea involucrata potato is the fruit that a kind of composite family chrysanthemum potato belongs to herbaceos perennial chrysanthemum potato, according to measure：Often
Between 100 grams of edible part heat content (kilocalorie) 17.40-60.00kcal, carbohydrate 10.60g, fat 0.30g, albumen
Matter 0.4-2.0g, cellulose 0.3-1.70g, sugar 1.5-4g, FOS 6.00-12.00g, vitamin C 33.00mg, carrotene
0.16mg, thiamine 0.05mg, riboflavin 0.04mg.Nutriment enrich, commonly using with clear liver removing toxic substances, physical fitness,
Improve the health-care effects such as body immunity, fall fire hypotensive, reduction blood glucose, blood pressure and cholesterol.
Fresh saussurea involucrata is difficult storage, and the comprehensive utilization to saussurea involucrata can be realized for being processed into saussurea involucrata health preserved fruits, eats side
Just, and be easy to storage, improve its economic value.
The content of the invention
There is provided a kind of processing method of saussurea involucrata health preserved fruits for the problem of being difficult storage present invention aim to address saussurea involucrata.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of processing method of saussurea involucrata health preserved fruits, it is characterised in that：Using Feedstock treating → acid drift → water drift → sugaring → upper sugar
The processing process of clothing → packaging, concrete operation step is：
（1）Feedstock treating：Select meat delicate, the sturdy fresh saussurea involucrata of root head is raw material, sludge, impurity is washed away with clear water, so
Afterwards by saussurea involucrata be put into cold water pot heating boil to it is slightly soft, can wipe epidermis off with chopsticks when, drag in cold water and soak 60 minutes；
After saussurea involucrata cools down, skin is shaved with bamboo stick, then is cut into the thick Hemsleyadins of 12mm；
（2）Acid drift, water drift：Hemsleyadin after cutting is subjected to sour drift, puts it into thin rice gruel and soaks 4 days, its enzyme and micro- is utilized
Biology, converts a part of starch in saussurea involucrata；The laggard water-filling rinsing of Hemsleyadin acid drift, rinsing time is 6 hours, every
Change water once within 2 hours, wash away the excessive tart flavour of Hemsleyadin, peculiar smell and booty；
（3）Sugaring：Multiple alternating temperature sugaring method is taken, first sucrose and water are put into pot and are heated to boiling, being stirred continuously makes sucrose molten
Change, pour into after cooling in cylinder, the rinsed Hemsleyadin of water is put into cold stain 12 hours in liquid glucose cylinder；Then by the snow after cold stain
Lotus piece and liquid glucose are individually transferred in dual pot from cylinder, heating, when boiling to 100 DEG C, stop heating, off the pot immediately to pour into originally
In the cylinder of sugaring Hemsleyadin, sugaring 24 hours；Hemsleyadin is poured into dual pot together with syrup again to heat 20 minutes, liquid glucose is treated
Temperature reach it is off the pot at 104 DEG C, pour into cylinder stand 6 days；Finally Hemsleyadin is poured into dual pot together with syrup and heated,
It is off the pot when liquid glucose temperature reaches 106 DEG C；
（4）Upper sugar-coat：After the Hemsleyadin draining sugar liquid off the pot after sugaring, feeding barn is dried, and the temperature in barn is 75 DEG C,
One layer of Icing Sugar and common yam rhizome powder are wrapped up in after drying on sweet Hemsleyadin, then weeds out with sieve excessive Icing Sugar and common yam rhizome powder as finished product；
（5）Packaging：Vacuumized and packed with complex pocket.
Beneficial effect：Product of the present invention is pure white in color and luster, and quality is delicate mouthfeel, tender and crisp clearly without soft, clear and melodious refreshing
Mouthful, with the distinctive delicate fragrance of saussurea involucrata and sweetness；This product contributes to enhancing rich in a variety of nutriments such as protein and vitamins
The immunologic function of body, also with physical fitness, improves the health-care effects such as body immunity, heat-clearing and fire-reducing, is that a kind of collection is delicious
With nutrition in the pollution-free food of one.
Embodiment
Embodiment 1：
A kind of processing method of saussurea involucrata health preserved fruits, concrete operation step is：
（1）Feedstock treating：Select meat delicate, the sturdy fresh saussurea involucrata of root head is raw material, sludge, impurity is washed away with clear water, so
Afterwards by saussurea involucrata be put into cold water pot heating boil to it is slightly soft, can wipe epidermis off with chopsticks when, drag in cold water and soak 25 minutes；
After saussurea involucrata cools down, skin is shaved with bamboo chip, then is cut into the thick Hemsleyadins of 3-4mm；
（2）Acid drift, water drift：Hemsleyadin after cutting is subjected to sour drift, puts it into rice washing water and soaks 18-20 hours, utilize
Its enzyme and microorganism, convert a part of starch in saussurea involucrata；The laggard water-filling rinsing of Hemsleyadin acid drift, rinsing time is 15
Hour, change water once every 3 hours, wash away the excessive tart flavour of Hemsleyadin, peculiar smell and booty；
（3）Sugaring：Multiple alternating temperature sugaring method is taken, first maltose and water are put into pot and are heated to boiling, being stirred continuously makes malt
Sugar is dissolved, and pours into after cooling in cylinder, and the rinsed Hemsleyadin of water is put into cold stain 24 hours in liquid glucose cylinder；Then by after cold stain
Hemsleyadin and liquid glucose be individually transferred to from cylinder in dual pot, heat, when boiling to 95 DEG C, stop heating, it is off the pot immediately to pour into
Originally in the cylinder of sugaring Hemsleyadin, sugaring 48 hours；Hemsleyadin is poured into dual pot together with syrup again to heat 35 minutes, treated
Liquid glucose temperature reach it is off the pot at 108 DEG C, pour into cylinder stand 4-5 days；Hemsleyadin is finally poured into dual pot together with syrup
Middle heating, it is off the pot when liquid glucose temperature reaches 100 DEG C；
（4）Upper sugar-coat：After the Hemsleyadin draining sugar liquid off the pot after sugaring, feeding barn is dried, and the temperature in barn is 45 DEG C,
One layer of black sesame powder is wrapped up in after drying on sweet Hemsleyadin, then weeds out with sieve excessive black sesame powder as finished product；
（5）Packaging：Vacuumized and packed with complex pocket.
Embodiment 2：
A kind of processing method of saussurea involucrata health preserved fruits, concrete operation step is：
（1）Feedstock treating：Select meat delicate, the sturdy fresh saussurea involucrata of root head is raw material, sludge, impurity is washed away with clear water, so
Afterwards by saussurea involucrata be put into cold water pot heating boil to it is slightly soft, can wipe epidermis off with chopsticks when, drag for and 35-45 points soaked in cold water
Clock；After saussurea involucrata cools down, skin is shaved with bamboo stick, then is cut into the thick Hemsleyadins of 6-8mm；
（2）Acid drift, water drift：Hemsleyadin after cutting is subjected to sour drift, puts it into thin rice gruel and soaks 2-3 days, using its enzyme with
Microorganism, converts a part of starch in saussurea involucrata；The laggard water-filling rinsing of Hemsleyadin acid drift, rinsing time is that 8-12 is small
When, change water once every 4 hours, wash away the excessive tart flavour of Hemsleyadin, peculiar smell and booty；
（3）Sugaring：Multiple alternating temperature sugaring method is taken, first brown sugar and water are put into pot and are heated to boiling, being stirred continuously makes brown sugar molten
Change, pour into after cooling in cylinder, the rinsed Hemsleyadin of water is put into liquid glucose cylinder cold stain 14-16 hours；Then by after cold stain
Hemsleyadin and liquid glucose be individually transferred to from cylinder in dual pot, heat, when boiling to 108 DEG C, stop heating, it is off the pot immediately to pour into
Originally in the cylinder of sugaring Hemsleyadin, sugaring 36-38 hours；Hemsleyadin is poured into dual pot together with syrup again and heats 45 points
Clock, it is off the pot when liquid glucose temperature reaches 112 DEG C, pour into cylinder and stand 2-3 days；Finally Hemsleyadin is poured into together with syrup double
Heated in weight pot, it is off the pot when liquid glucose temperature reaches 120 DEG C；
（4）Upper sugar-coat：After the Hemsleyadin draining sugar liquid off the pot after sugaring, feeding barn is dried, and the temperature in barn is 55-65
DEG C, one layer is wrapped up in after drying on sweet Hemsleyadin and grinds the river powdered sugar that ground, then weeds out with sieve excessive Icing Sugar as finished product；
（5）Packaging：Vacuumized and packed with complex pocket.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of processing method of saussurea involucrata health preserved fruits, it is characterised in that：Using Feedstock treating → acid drift → water drift → sugaring → on
The processing process of sugar-coat → packaging, concrete operation step is：
（1）Feedstock treating：Select meat delicate, the sturdy fresh saussurea involucrata of root head is raw material, sludge, impurity is washed away with clear water, so
Afterwards by saussurea involucrata be put into cold water pot heating boil to it is slightly soft, can wipe epidermis off with chopsticks when, drag in cold water and soak 60 minutes；
After saussurea involucrata cools down, skin is shaved with bamboo stick, then is cut into the thick Hemsleyadins of 12mm；
（2）Acid drift, water drift：Hemsleyadin after cutting is subjected to sour drift, puts it into thin rice gruel and soaks 4 days, its enzyme and micro- is utilized
Biology, converts a part of starch in saussurea involucrata；The laggard water-filling rinsing of Hemsleyadin acid drift, rinsing time is 6 hours, every
Change water once within 2 hours, wash away the excessive tart flavour of Hemsleyadin, peculiar smell and booty；
（3）Sugaring：Multiple alternating temperature sugaring method is taken, first sucrose and water are put into pot and are heated to boiling, being stirred continuously makes sucrose molten
Change, pour into after cooling in cylinder, the rinsed Hemsleyadin of water is put into cold stain 12 hours in liquid glucose cylinder；Then by the snow after cold stain
Lotus piece and liquid glucose are individually transferred in dual pot from cylinder, heating, when boiling to 100 DEG C, stop heating, off the pot immediately to pour into originally
In the cylinder of sugaring Hemsleyadin, sugaring 24 hours；Hemsleyadin is poured into dual pot together with syrup again to heat 20 minutes, liquid glucose is treated
Temperature reach it is off the pot at 104 DEG C, pour into cylinder stand 6 days；Finally Hemsleyadin is poured into dual pot together with syrup and heated,
It is off the pot when liquid glucose temperature reaches 106 DEG C；
（4）Upper sugar-coat：After the Hemsleyadin draining sugar liquid off the pot after sugaring, feeding barn is dried, and the temperature in barn is 75 DEG C,
One layer of Icing Sugar and common yam rhizome powder are wrapped up in after drying on sweet Hemsleyadin, then weeds out with sieve excessive Icing Sugar and common yam rhizome powder as finished product；
（5）Packaging：Vacuumized and packed with complex pocket.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393336.2A CN107080034A (en) | 2017-05-27 | 2017-05-27 | The processing method of saussurea involucrata health preserved fruits |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710393336.2A CN107080034A (en) | 2017-05-27 | 2017-05-27 | The processing method of saussurea involucrata health preserved fruits |
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| CN107080034A true CN107080034A (en) | 2017-08-22 |
Family
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| CN201710393336.2A Withdrawn CN107080034A (en) | 2017-05-27 | 2017-05-27 | The processing method of saussurea involucrata health preserved fruits |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028026A (en) * | 2007-04-03 | 2007-09-05 | 华南理工大学 | Production of sugar-curing saussurea involucrata fruit |
| CN101283725A (en) * | 2008-05-06 | 2008-10-15 | 姚智勇 | Preparation method of Smallanthus sonchifolius preserved fruit |
| CN102125150A (en) * | 2010-10-31 | 2011-07-20 | 沈新荣 | Smallanthus sonchifolius preserved fruit and preparation method thereof |
| CN104305049A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of preserved lotus root slices |
| CN104509664A (en) * | 2013-10-07 | 2015-04-15 | 青岛萨恩诺瑞尔生物质化能源有限公司 | Yacon preserved fruit and preparation method thereof |
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
| CN106578307A (en) * | 2016-12-16 | 2017-04-26 | 安徽省葛根生产力促进中心有限公司 | Mellow flavor preserved yacon |
-
2017
- 2017-05-27 CN CN201710393336.2A patent/CN107080034A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028026A (en) * | 2007-04-03 | 2007-09-05 | 华南理工大学 | Production of sugar-curing saussurea involucrata fruit |
| CN101283725A (en) * | 2008-05-06 | 2008-10-15 | 姚智勇 | Preparation method of Smallanthus sonchifolius preserved fruit |
| CN102125150A (en) * | 2010-10-31 | 2011-07-20 | 沈新荣 | Smallanthus sonchifolius preserved fruit and preparation method thereof |
| CN104509664A (en) * | 2013-10-07 | 2015-04-15 | 青岛萨恩诺瑞尔生物质化能源有限公司 | Yacon preserved fruit and preparation method thereof |
| CN104305049A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of preserved lotus root slices |
| CN105265736A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Processing method of preserved snow lotuses |
| CN106578307A (en) * | 2016-12-16 | 2017-04-26 | 安徽省葛根生产力促进中心有限公司 | Mellow flavor preserved yacon |
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