CN108013401A - A kind of processing method done with healthcare function yellow peach - Google Patents
A kind of processing method done with healthcare function yellow peach Download PDFInfo
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- CN108013401A CN108013401A CN201711441625.1A CN201711441625A CN108013401A CN 108013401 A CN108013401 A CN 108013401A CN 201711441625 A CN201711441625 A CN 201711441625A CN 108013401 A CN108013401 A CN 108013401A
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- 235000006040 Prunus persica var persica Nutrition 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 240000006413 Prunus persica var. persica Species 0.000 title 1
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 78
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 235000010254 Jasminum officinale Nutrition 0.000 claims abstract description 13
- 240000005385 Jasminum sambac Species 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 13
- 238000001035 drying Methods 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 12
- 241000382455 Angelica sinensis Species 0.000 claims abstract description 11
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 11
- 241000756943 Codonopsis Species 0.000 claims abstract description 11
- 244000241872 Lycium chinense Species 0.000 claims abstract description 11
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 11
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 11
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 11
- 235000013618 yogurt Nutrition 0.000 claims abstract description 11
- 239000000706 filtrate Substances 0.000 claims abstract description 10
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000003814 drug Substances 0.000 claims abstract description 5
- 238000004108 freeze drying Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 3
- 244000126002 Ziziphus vulgaris Species 0.000 claims abstract 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 206010033546 Pallor Diseases 0.000 claims description 3
- 239000003905 agrochemical Substances 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 238000005507 spraying Methods 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 230000001151 other effect Effects 0.000 abstract description 2
- 230000001105 regulatory effect Effects 0.000 abstract description 2
- 238000009777 vacuum freeze-drying Methods 0.000 abstract description 2
- 230000004304 visual acuity Effects 0.000 abstract description 2
- 238000007654 immersion Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 description 7
- 235000011869 dried fruits Nutrition 0.000 description 5
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 239000005864 Sulphur Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/05—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block
- A23B7/055—Freezing; Subsequent thawing; Cooling with addition of chemicals or treatment with chemicals other than cryogenics, before or during cooling, e.g. in the form of an ice coating or frozen block with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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 kind of processing method done with healthcare function yellow peach, the yellow peach is done to be made of the raw material of following parts by weight：80 90 parts of yellow peach, 58 parts of Radix Codonopsis, 24 parts of Angelica sinensis, 24 parts of jujube, 36 parts of pomelo peel, 14 parts of the fruit of Chinese wolfberry, 13 parts of jasmine, 13 parts of cultivated land, 13 parts of pueraria lobata, 5 10 parts of honey, 20 40 parts of Yoghourt；The processing method done with healthcare function yellow peach, comprises the following steps：Chinese medicine boils；The selection and processing of yellow peach；Yellow peach piece is cooked in filtrate, soaks, is put into honey and Yoghourt, is stirred evenly, continue immersion 24 it is small when；Yellow peach is done into microwave drying, liquid nitrogen carries out quick-frozen, liquid nitrogen spraying freezing, lyophilization, vacuum packaging.The present invention is organically combined by microwave drying, liquid nitrogen flash freezer, vacuum freeze drying, improves production efficiency and reduction production cost that yellow peach is done；Several kinds of Chinese medicinal materials is added, there is tonifying middle-Jiao and Qi, moistening lung and production of body fluid, menstruction regulating and pain relieving, relax bowel, nourishing blood and tranquilization, nourish the liver to improve visual acuity, enriching essence and nourishing marrow and other effects.
Description
Technical field
The present invention relates to field of agricultural products processing, is specifically a kind of processing method done with healthcare function yellow peach.
Background technology
The why many people of fruit like eating, and are because they are not only delicious, it is often more important that it is rich in needed by human body
Various nutrients, but fruit is easy to rot so that nutrient loss at normal temperatures.Current market sales of water
Dried fruit, is sugar leaching mostly, also removes the peel remove seed and dries, will be at sulfur impregnated before system is dry to prevent that dried fruit is infested or goes mouldy
Reason, or smoked or bubble, if so the processing shelf-life is very short, if the sulfur content handled in dried fruit is exceeded, to consumer
Health be unfavorable, moreover more and more people like low sugar dried fruit, do not like rich in sugar dried fruit.Vacuum refrigeration
Dry fruit color, smell and taste and fresh goods are essentially identical, can retain the nutritional ingredient of fruit to greatest extent, and rehydration is good, is easy to long
Phase preserves, light-weight and be readily transported.But the method that yellow peach is done is made at present still to require study, is especially more fully being preserved
The nutriment of yellow peach and the moisture fully removed in yellow peach also need to further study.
The content of the invention
It is an object of the invention to provide a kind of processing method done with healthcare function yellow peach, to solve above-mentioned background skill
The problem of being proposed in art.
To achieve the above object, the present invention provides following technical solution：
A kind of processing method done with healthcare function yellow peach, the yellow peach is done to be made of the raw material of following parts by weight：
80-90 parts of yellow peach, 5-8 parts of Radix Codonopsis, 2-4 parts of Angelica sinensis, 2-4 parts of jujube, 3-6 parts of pomelo peel, 1-4 parts of the fruit of Chinese wolfberry, jasmine
1-3 parts of jasmine, 1-3 parts of cultivated land, 1-3 parts of pueraria lobata, 5-10 parts of honey, 20-40 parts of Yoghourt；
The processing method done with healthcare function yellow peach, comprises the following steps：
(1) Chinese medicine boils：Radix Codonopsis, Angelica sinensis, jujube, pomelo peel, the fruit of Chinese wolfberry, jasmine, cultivated land, pueraria lobata are added 10 times
Clear water intense fire is boiled, and when slow boiling infusion 3-4 is small, natural cooling, reserved filtrate is spare after filtering；
(2) selection and processing of yellow peach：Select it is fresh, medium well, without rot, damage, the yellow peach of non agricultural chemical residuum, with clear
Water cleaning removes the hair and impurity on yellow peach surface, after sterilization, peels, cuts into slices, the thickness of yellow peach piece is 1-1.5cm, by yellow peach piece
Be put into the light salt brine of 0.8-1.5% soak it is spare；
(3) yellow peach piece is put into filtrate made from step (1) and boiled, maintain 10-15 minute after, cool down, yellow peach piece after
Continue and a night soaked in filtrate, pull out, be put into honey and Yoghourt, stir evenly, continue soak 2-4 it is small when；
(4) dry be placed in microwave drier of yellow peach is subjected to microwave drying, the power of microwave drying is 6-8KW, vacuum
To spend for 10-15KPa, slough the moisture of 55-60% in yellow peach piece, then carried out with liquid nitrogen quick-frozen, the temperature of liquid nitrogen is -196 DEG C,
The time of liquid nitrogen spraying freezing is 2-2.5 minutes, and quick-frozen be placed in vacuum freezing drying device carries out lyophilization so that yellow
Moisture in peach is down to 5-6%, and can obtain yellow peach after being then vacuum-packed does.
The yellow peach is done to be made of the raw material of following parts by weight：
85 parts of yellow peach, 6 parts of Radix Codonopsis, 3 parts of Angelica sinensis, 3 parts of jujube, 4 parts of pomelo peel, 2 parts of the fruit of Chinese wolfberry, 2 parts of jasmine, 2 parts of cultivated land,
2 parts of pueraria lobata, 8 parts of honey, 30 parts of Yoghourt.
In step (2), the method for disinfection goes out including water blanching sterilization, autoclaving, radiation sterilization or microwave
Bacterium method.
Compared with prior art, the beneficial effects of the invention are as follows：
Micro- boil of yellow peach can flow outwardly the moisture in yellow peach, be conducive to fully absorb Chinese medicine infusion when static
Soup afterwards, so as to improve nutrition and the flavor of yellow peach；Dehydration is dried to yellow peach at normal temperatures in the present invention so that system
Nutrition composition in the yellow peach piece obtained is not destroyed, and improves the nutritive value that yellow peach is done；Additionally by microwave drying, liquid nitrogen speed
Freeze, vacuum freeze drying combination, can realize and the moisture in yellow peach piece is minimized and overcomes exclusive use wherein
A kind of operational means causes the defects of dehydrating effect is undesirable or the operating time is long, improves production efficiency and drop that yellow peach is done
Low production cost；Add Radix Codonopsis, Angelica sinensis, jujube, pomelo peel, the fruit of Chinese wolfberry, jasmine, cultivated land, pueraria lobata several kinds of Chinese medicinal materials so that system
Yellow peach do with tonifying middle-Jiao and Qi, moistening lung and production of body fluid, menstruction regulating and pain relieving, relax bowel, nourishing blood and tranquilization, nourish the liver to improve visual acuity, enriching essence and nourishing marrow
And other effects；And smoked in process without sulphur, ensure product quality；Honey is added in process, makes yellow peach in itself
The additional heat possessed, aid digestion, sharp the effect of draining, is more obvious；Yellow peach is done made by this law, and the shelf-life is longer, is more conducive to
Long-distance transport and preservation.
Embodiment
A kind of processing method done with healthcare function yellow peach, the yellow peach is done to be made of the raw material of following parts by weight：
80-90 parts of yellow peach, 5-8 parts of Radix Codonopsis, 2-4 parts of Angelica sinensis, 2-4 parts of jujube, 3-6 parts of pomelo peel, 1-4 parts of the fruit of Chinese wolfberry, jasmine
1-3 parts of jasmine, 1-3 parts of cultivated land, 1-3 parts of pueraria lobata, 5-10 parts of honey, 20-40 parts of Yoghourt；
The processing method done with healthcare function yellow peach, comprises the following steps：
(1) Chinese medicine boils：Radix Codonopsis, Angelica sinensis, jujube, pomelo peel, the fruit of Chinese wolfberry, jasmine, cultivated land, pueraria lobata are added 10 times
Clear water intense fire is boiled, and when slow boiling infusion 3-4 is small, natural cooling, reserved filtrate is spare after filtering；
(2) selection and processing of yellow peach：Select it is fresh, medium well, without rot, damage, the yellow peach of non agricultural chemical residuum, with clear
Water cleaning removes the hair and impurity on yellow peach surface, after sterilization, peels, cuts into slices, the thickness of yellow peach piece is 1-1.5cm, by yellow peach piece
Be put into the light salt brine of 0.8-1.5% soak it is spare；
(3) yellow peach piece is put into filtrate made from step (1) and boiled, maintain 10-15 minute after, cool down, yellow peach piece after
Continue and a night soaked in filtrate, pull out, be put into honey and Yoghourt, stir evenly, continue soak 2-4 it is small when；
(4) dry be placed in microwave drier of yellow peach is subjected to microwave drying, the power of microwave drying is 6-8KW, vacuum
To spend for 10-15KPa, slough the moisture of 55-60% in yellow peach piece, then carried out with liquid nitrogen quick-frozen, the temperature of liquid nitrogen is -196 DEG C,
The time of liquid nitrogen spraying freezing is 2-2.5 minutes, and quick-frozen be placed in vacuum freezing drying device carries out lyophilization so that yellow
Moisture in peach is down to 5-6%, and can obtain yellow peach after being then vacuum-packed does.
The yellow peach is done to be made of the raw material of following parts by weight：
85 parts of yellow peach, 6 parts of Radix Codonopsis, 3 parts of Angelica sinensis, 3 parts of jujube, 4 parts of pomelo peel, 2 parts of the fruit of Chinese wolfberry, 2 parts of jasmine, 2 parts of cultivated land,
2 parts of pueraria lobata, 8 parts of honey, 30 parts of Yoghourt.
In step (2), the method for disinfection goes out including water blanching sterilization, autoclaving, radiation sterilization or microwave
Bacterium method.
Claims (3)
1. a kind of processing method done with healthcare function yellow peach, it is characterised in that the yellow peach is done by the original of following parts by weight
Material is made：
80-90 parts of yellow peach, 5-8 parts of Radix Codonopsis, 2-4 parts of Angelica sinensis, 2-4 parts of jujube, 3-6 parts of pomelo peel, 1-4 parts of the fruit of Chinese wolfberry, jasmine 1-3
Part, 1-3 parts of cultivated land, 1-3 parts of pueraria lobata, 5-10 parts of honey, 20-40 parts of Yoghourt；
The processing method done with healthcare function yellow peach, comprises the following steps：
(1) Chinese medicine boils：Radix Codonopsis, Angelica sinensis, jujube, pomelo peel, the fruit of Chinese wolfberry, jasmine, cultivated land, pueraria lobata are added to 10 times of clear water
Intense fire is boiled, and when slow boiling infusion 3-4 is small, natural cooling, reserved filtrate is spare after filtering；
(2) selection and processing of yellow peach：Fresh, medium well, nothing is selected to rot, damage, the yellow peach of non agricultural chemical residuum, it is clear with clear water
The hair and impurity except yellow peach surface are washed away, after sterilization, peels, cut into slices, the thickness of yellow peach piece is 1-1.5cm, and yellow peach piece is put into
Soaked in the light salt brine of 0.8-1.5% spare；
(3) yellow peach piece is put into filtrate made from step (1) and boiled, after maintaining 10-15 minutes, cooling, yellow peach piece continues
A night is soaked in filtrate, is pulled out, is put into honey and Yoghourt, is stirred evenly, continue soak 2-4 it is small when；
(4) dry be placed in microwave drier of yellow peach is subjected to microwave drying, the power of microwave drying is 6-8KW, and vacuum is
10-15KPa, sloughs the moisture of 55-60% in yellow peach piece, is then carried out with liquid nitrogen quick-frozen, and the temperature of liquid nitrogen is -196 DEG C, liquid nitrogen
The time of spray refrigeration is 2-2.5 minutes, and quick-frozen be placed in vacuum freezing drying device carries out lyophilization so that in yellow peach
Moisture be down to 5-6%, can obtain yellow peach after being then vacuum-packed and do.
2. the processing method according to claim 1 done with healthcare function yellow peach, it is characterised in that the yellow peach do by
The raw material of following parts by weight is made：
85 parts of yellow peach, 6 parts of Radix Codonopsis, 3 parts of Angelica sinensis, 3 parts of jujube, 4 parts of pomelo peel, 2 parts of the fruit of Chinese wolfberry, 2 parts of jasmine, 2 parts of cultivated land, pueraria lobata
2 parts, 8 parts of honey, 30 parts of Yoghourt.
3. the processing method according to claim 1 done with healthcare function yellow peach, it is characterised in that in step (2), institute
Stating method for disinfection includes water blanching sterilization, autoclaving, radiation sterilization or microwave sterilization method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711441625.1A CN108013401A (en) | 2017-12-27 | 2017-12-27 | A kind of processing method done with healthcare function yellow peach |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711441625.1A CN108013401A (en) | 2017-12-27 | 2017-12-27 | A kind of processing method done with healthcare function yellow peach |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108013401A true CN108013401A (en) | 2018-05-11 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711441625.1A Pending CN108013401A (en) | 2017-12-27 | 2017-12-27 | A kind of processing method done with healthcare function yellow peach |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850912A (en) * | 2018-05-28 | 2018-11-23 | 安徽金古堆绿色农业有限责任公司 | A kind of processing technology that yellow peach is dry |
| CN112715883A (en) * | 2021-01-21 | 2021-04-30 | 江苏省农业科学院 | Preparation process of kiwi fruit slices |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082694A (en) * | 2014-06-26 | 2014-10-08 | 奉化拓升商贸有限公司 | Preparation method of dried mangoes |
| CN105146030A (en) * | 2015-09-10 | 2015-12-16 | 陈伟 | Preparation method for yellow peach preserved fruits |
-
2017
- 2017-12-27 CN CN201711441625.1A patent/CN108013401A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082694A (en) * | 2014-06-26 | 2014-10-08 | 奉化拓升商贸有限公司 | Preparation method of dried mangoes |
| CN105146030A (en) * | 2015-09-10 | 2015-12-16 | 陈伟 | Preparation method for yellow peach preserved fruits |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850912A (en) * | 2018-05-28 | 2018-11-23 | 安徽金古堆绿色农业有限责任公司 | A kind of processing technology that yellow peach is dry |
| CN112715883A (en) * | 2021-01-21 | 2021-04-30 | 江苏省农业科学院 | Preparation process of kiwi fruit slices |
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