CN111109503A - Health dried tangerine peel and preparation method thereof - Google Patents
Health dried tangerine peel and preparation method thereof Download PDFInfo
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- CN111109503A CN111109503A CN201811273447.0A CN201811273447A CN111109503A CN 111109503 A CN111109503 A CN 111109503A CN 201811273447 A CN201811273447 A CN 201811273447A CN 111109503 A CN111109503 A CN 111109503A
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- VDYCLYGKCGVBHN-UHFFFAOYSA-N pachymaic acid Natural products CC12CCC(OC(C)=O)C(C)(C)C1CCC1=C2CCC2(C)C(C(CCC(=C)C(C)C)C(O)=O)C(O)CC21C VDYCLYGKCGVBHN-UHFFFAOYSA-N 0.000 description 1
- -1 pachymaran Substances 0.000 description 1
- SRDNLMOBFKJOSD-UHFFFAOYSA-N pachymic acid Natural products CC12CCC(OC(C)=O)C(C)(C)C1CCC1=C2CCC2(C)C(C(CCC=C(C)C)C(O)=O)C(O)CC21C SRDNLMOBFKJOSD-UHFFFAOYSA-N 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
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- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
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- 230000002936 tranquilizing effect Effects 0.000 description 1
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- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 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
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
-
- 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
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- 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
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to a health dried tangerine peel, which is prepared from the following raw materials in parts by weight: 80-100 parts of dried orange peel, 20-30 parts of hispid fig, 8-10 parts of tuckahoe, 8-10 parts of liquorice, 30-50 parts of rock candy and 3-5 parts of salt. The dried orange peel is taken as a main raw material, and the hispid fig, the poria cocos and the liquorice are taken as auxiliary materials, so that the coconut fragrance of the hispid fig and the seasoning of the liquorice can be blended, the taste of the dried orange peel is unique, the effects of the hispid fig, the poria cocos and the liquorice can be exerted, and the dried orange peel has a health-care effect. The formula of the invention is scientific and reasonable, various food additives in the traditional preserved tangerine peel are removed, and the prepared tangerine peel is sweet in dry sour and sweet, attractive in color and luster, full of fragrance after eating, refreshing and suitable for being eaten by old people for a long time by matching with traditional Chinese medicinal materials in China.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to a health dried tangerine peel and a preparation method thereof.
Background
Ficus simplicissima lour belongs to Moraceae plants, grows in deep mountains of Guangdong Shaoshaoguan, Heyuan and the like, and is named as Ficus simplicissima lour when the leaves grow like five fingers and the fruits mature. Wuzhimaotao is used as a medicine by root and can tonify spleen and lung, promote qi circulation and remove dampness, relax tendons and activate collaterals. It has the functions of benefiting qi and invigorating spleen of astragalus root, but has no warm property of astragalus root and is suitable for use in southern climate. Guangdong people like to cook soup with pig bone, chicken, etc. to get the effect of dispelling summer-heat and resolving dampness. Wuzhi Maotao decoction has the faint scent of coconut and the color of light milk, so Wuzhi Maotao is also the alias of Wuzhi milk. However, if only Ficus Simplicissima lour is used for cooking soup, the use range and the use value of the Ficus Simplicissima lour are greatly limited, and products such as snacks and the like are rarely processed by using the Ficus Simplicissima lour in the market. Therefore, auxiliary materials are reasonably matched to prepare a simple and convenient product, and the use value of the hispid fig can be well improved.
The dried orange peel is dried mature peel of citrus and cultivated varieties thereof in citrus of Rutaceae, is fragrant in smell and bitter in taste, has the effects of expelling in-vivo moisture, regulating qi, strengthening spleen, eliminating dampness and phlegm and the like, is mainly used for treating incoordination between spleen and stomach, fullness and distention in chest and abdomen, poor appetite, cough and excessive phlegm and the like, belongs to a medicine and food congener, has good safety performance and wide application range. The ancient times, the theory of 'thousand years ginseng and century dried orange peel' is provided, and particularly the dried orange peel made from Xinhui orange peel, namely Xinhui dried orange peel, is very popular. Xinhui dried orange peel gives off fragrant and pungent fragrance, is unique in quality, and is a traditional spice and a good seasoning product. How to apply dried orange peel to various foods to exert its efficacy is a hot spot in recent years.
Dried tangerine peel is a traditional food of Chinese nationality, has the effects of relieving cough and reducing sputum, guiding qi downward and quenching thirst, is fresh and fragrant in taste, has various flavors of sweet, salty and sour and is fragrant in tangerine peel, and is a leisure food popular with the public. The traditional dried tangerine peel is named after the nine-process dried tangerine peel in Guangdong Chaoshan region, and the raw material formula of the dried tangerine peel is that 50kg of tangerine peel, 2-2.5kg of liquorice, 1kg of salt, 1kg of sodium cyclamate, 1kg of citric acid, 50g of vanillin, 25g of potassium sorbate, 25g of sodium benzoate, 25g of aspartame and a proper amount of sodium cyclamate are taken. Because various industrially synthesized food additives are added into the traditional preserved dried tangerine peel, the flavor and the taste of the product are improved, but the food safety is also influenced to a certain extent. With the development of economic society, people pay attention to food safety at first, consumers want to make commercially available food by adopting pure natural raw materials as much as possible, and few industrially synthesized food additives are added, so that the current food added with various food additives is generally contradicted by the consumers. Therefore, the development of dried tangerine peel which can be processed by adopting pure natural raw materials, does not lose the flavor of the product and can enhance the health care effect is necessary to meet the requirements of current consumers.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provide a health dried tangerine peel and a preparation method thereof.
A health dried tangerine peel is prepared from the following raw materials in parts by weight: 80-100 parts of dried orange peel, 20-30 parts of hispid fig, 8-10 parts of tuckahoe, 8-10 parts of liquorice, 30-50 parts of rock candy and 3-5 parts of salt.
The dried orange peel is taken as a main raw material, and the hispid fig, the poria cocos and the liquorice are taken as auxiliary materials, so that the coconut fragrance of the hispid fig and the seasoning of the liquorice can be blended, the taste of the dried orange peel is unique, the effects of the hispid fig, the poria cocos and the liquorice can be exerted, and the dried orange peel has a health-care effect. The formula of the invention is scientific and reasonable, various food additives in the traditional preserved tangerine peel are removed, and the prepared tangerine peel is sweet in dry sour and sweet, attractive in color and luster, full of fragrance after eating, refreshing and suitable for being eaten by old people for a long time by matching with traditional Chinese medicinal materials in China.
Preferably, the health dried tangerine peel is prepared from the following raw materials in parts by weight: 90 parts of dried orange peel, 25 parts of hispid fig, 9 parts of tuckahoe, 9 parts of liquorice, 40 parts of rock sugar and 4 parts of salt.
Further, the pericarpium citri reticulatae is pericarpium citri reticulatae of Xinhui Guangdong.
Further, hispid fig is taken from its root.
The invention also comprises a preparation method of the health dried tangerine peel, which comprises the following specific steps:
(1) soaking pericarpium Citri Tangerinae in water, changing water every 2-3 hr, changing water for 2-3 times, and soaking for 10-12 hr;
(2) taking out the soaked pericarpium citri reticulatae, draining, putting into water at 90-100 ℃, decocting for 3-5 minutes, decocting for 10-15 minutes at 40-60 ℃, taking out, draining, and continuously stirring the pericarpium citri reticulatae in the decocting process;
(3) placing pericarpium Citri Tangerinae in oven, baking until water content is 40-50%, and keeping;
(4) cleaning Ficus Simplicissima lour, Poria and Glycyrrhrizae radix, decocting in water for 2-3 times, adding 5-8 times of water each time, decocting for 1-1.5 hr, filtering, adding crystal sugar and salt into the decoction, and concentrating to half volume to obtain concentrated solution;
(5) adding the dried orange peel obtained in the step (3) into the concentrated solution, and continuously decocting until the concentrated solution is completely absorbed by the dried orange peel;
(6) placing pericarpium Citri Tangerinae in oven, and continuously turning over dried pericarpium Citri Tangerinae during baking process until the water content of dried pericarpium Citri Tangerinae is 15-20% and the dried pericarpium Citri Tangerinae is in natural curling state to obtain health dried pericarpium Citri Tangerinae.
Further, the decoction temperature in the step (5) is 40-50 ℃.
Further, the temperature of the oven set in the steps (3) and (6) is 60 ℃.
Further, the method also comprises the step (7): sterilizing the obtained dried health pericarpium Citri Tangerinae, sealing and packaging.
Compared with the prior art, the method has the following advantages:
1. the health dried tangerine peel provided by the invention is added with hispid fig: on one hand, the radix fici simplicissimae concentrated solution has the faint scent of coconut, and is as light milk in color, so that the dried tangerine peel has better taste; on the other hand, the five-finger wild peach can improve immunity, invigorate spleen and tonify lung, relax channels and activate collaterals and the like, has the efficacies of resisting bacteria, resisting viruses, resisting coagulation, inhibiting tumors, regulating immunity, eliminating dampness and promoting qi circulation, relaxing channels and activating collaterals and the like, and can be used for treating symptoms such as inappetence, dyspepsia, anorexia and weakness, cough due to lung deficiency, asthma, expectoration, rheumatic arthralgia, rheumatic arthritis, lumbocrural pain, intercostal neuralgia, traumatic injury and the like. The hispid fig has rich nutritive value and medicinal value, and is very good for the elderly after long-term eating, so the dried tangerine peel of the invention is suitable for the elderly to use as snacks.
2. The poria cocos used in the invention is neutral in nature and sweet in taste, contains various chemical components and nutrient substances such as pachymic acid, pachymaran, trace elements and the like, is beneficial to human health, and has the effects of strengthening spleen and stomach, promoting diuresis and excreting dampness, and calming heart and tranquilizing mind.
3. The liquorice used in the invention has mild nature and sweet taste and enters twelve meridians. Has the pharmacological actions of detoxification, phlegm elimination, pain relief, spasmolysis and cancer resistance. In traditional Chinese medicine, liquorice tonifies spleen and qi, nourishes cough and moistens lung, relieves urgency and detoxifies, and regulates a plurality of medicines. Meanwhile, the liquorice can be used as sweet taste and aromatic, and has the functions of sweetening and flavoring.
4. The rock sugar used in the invention has sweet taste and mild nature, and enters lung and spleen channels; has effects in invigorating middle warmer, invigorating qi, regulating stomach function, and moistening lung; the crystal sugar has the effects of nourishing yin, promoting the production of body fluid, moistening lung, and relieving cough, and has good adjuvant treatment effects on cough due to lung dryness, dry cough without phlegm, and expectoration with blood; can be used for treating cough and asthma due to lung dryness, lung deficiency, and wind-cold fatigue, infantile malaria, dysentery, aphtha, and toothache due to pathogenic wind-fire. In addition to this, rock sugar plays an important role in the present invention in adjusting taste.
Detailed Description
Example 1
A health dried tangerine peel is prepared from the following raw materials in parts by weight: 80 parts of dried orange peel, 20 parts of hispid fig, 8 parts of tuckahoe, 8 parts of liquorice, 30 parts of rock sugar and 3 parts of salt.
In this example, hispid fig is taken from its root; the pericarpium Citri Tangerinae is pericarpium Citri Tangerinae of Xinhui Guangdong province.
The embodiment also comprises a preparation method of the health dried tangerine peel, which comprises the following specific steps:
(1) soaking pericarpium Citri Tangerinae in water, changing water every 2-3 hr, changing water for 2-3 times, and soaking for 10-12 hr;
(2) taking out the soaked pericarpium citri reticulatae, draining, putting into water at 90-100 ℃, decocting for 3-5 minutes, decocting for 10-15 minutes at 40-60 ℃, taking out, draining, and continuously stirring the pericarpium citri reticulatae in the decocting process;
(3) placing pericarpium Citri Tangerinae in oven, baking until water content is 40-50%, and keeping;
(4) cleaning Ficus Simplicissima lour, Poria and Glycyrrhrizae radix, decocting in water for 2-3 times, adding 5-8 times of water each time, decocting for 1-1.5 hr, filtering, adding crystal sugar and salt into the decoction, and concentrating to half volume to obtain concentrated solution;
(5) adding the dried orange peel obtained in the step (3) into the concentrated solution, and continuously decocting until the concentrated solution is completely absorbed by the dried orange peel;
(6) placing pericarpium Citri Tangerinae in oven, and continuously turning dried pericarpium Citri Tangerinae during baking process until the dried pericarpium Citri Tangerinae water content is 15-20% and the dried pericarpium Citri Tangerinae is in natural curling state to obtain dried health pericarpium Citri Tangerinae;
(7) and sterilizing the dried tangerine peel, and sealing and packaging.
Example 2
A health dried tangerine peel is prepared from the following raw materials in parts by weight: 100 parts of dried orange peel, 30 parts of hispid fig, 10 parts of tuckahoe, 10 parts of liquorice, 50 parts of rock sugar and 5 parts of salt.
In this example, hispid fig is taken from its root; the pericarpium Citri Tangerinae is pericarpium Citri Tangerinae of Xinhui Guangdong province.
The embodiment also comprises a preparation method of the health dried tangerine peel, which comprises the following specific steps:
(1) soaking pericarpium Citri Tangerinae in water, changing water every 2-3 hr, changing water 2-3 times, and soaking for 10-12 hr.
(2) Taking out the soaked pericarpium Citri Tangerinae, draining, decocting in 90-100 deg.C water for 3-5 min, decocting at 40-60 deg.C for 10-15 min, taking out, draining, and stirring continuously during decocting.
(3) Placing pericarpium Citri Tangerinae in oven, adjusting oven temperature to 60 deg.C, baking to water content of 40-50%, and keeping.
(4) Cleaning hispid fig, Poria and Glycyrrhrizae radix, decocting in water for 2-3 times, adding 5-8 times of water each time, decocting for 1-1.5 hr, filtering, adding crystal sugar and salt into the decoction, and concentrating to half volume of the decoction to obtain concentrated solution.
(5) Adding the dried orange peel obtained in the step (3) into the concentrated solution, controlling the temperature to be 40-50 ℃, and continuously decocting until the concentrated solution is completely absorbed by the dried orange peel;
(6) placing pericarpium Citri Tangerinae in oven at 60 deg.C, continuously stirring dried pericarpium Citri Tangerinae until the water content of dried pericarpium Citri Tangerinae is 15-20% and the dried pericarpium Citri Tangerinae is in natural curling state to obtain health dried pericarpium Citri Tangerinae;
(7) and sterilizing the dried tangerine peel, and sealing and packaging.
Example 3
A health dried tangerine peel is prepared from the following raw materials in parts by weight: 90 parts of dried orange peel, 25 parts of hispid fig, 9 parts of tuckahoe, 9 parts of liquorice, 40 parts of rock sugar and 4 parts of salt.
In this example, hispid fig is taken from its root; the pericarpium Citri Tangerinae is pericarpium Citri Tangerinae of Xinhui Guangdong province.
The embodiment also comprises a preparation method of the dried health-care dried tangerine peel, and the specific steps are the same as those in the embodiment 2.
In the embodiment, the dried orange peel is taken as a main raw material, and the hispid fig, the poria cocos and the liquorice are taken as auxiliary materials, so that the coconut fragrance of the hispid fig and the seasoning of the liquorice can be blended, the taste of the dried orange peel is unique, the effects of the hispid fig, the poria cocos and the liquorice can be exerted, and the dried orange peel has a health-care effect. The formula of the invention is scientific and reasonable, various food additives in the traditional preserved tangerine peel are removed, and the prepared tangerine peel is sweet in dry sour and sweet, attractive in color and luster, full of fragrance after eating, refreshing and suitable for being eaten by old people for a long time by matching with traditional Chinese medicinal materials in China.
The present invention is not limited to the above-described embodiments, and various modifications and variations of the present invention are intended to be included within the scope of the claims and the equivalent technology of the present invention if they do not depart from the spirit and scope of the present invention.
Claims (8)
1. The health dried tangerine peel is characterized by being prepared from the following raw materials in parts by weight: 80-100 parts of dried orange peel, 20-30 parts of hispid fig, 8-10 parts of tuckahoe, 8-10 parts of liquorice, 30-50 parts of rock candy and 3-5 parts of salt.
2. The dried health-care tangerine peel according to claim 1, is characterized by being prepared from the following raw materials in parts by weight: 90 parts of dried orange peel, 25 parts of hispid fig, 9 parts of tuckahoe, 9 parts of liquorice, 40 parts of rock sugar and 4 parts of salt.
3. The dried health tangerine peel according to claim 1 or 2, wherein the tangerine peel is pericarpium citri reticulatae of new meeting, guangdong.
4. The dried citrus peel having health benefits according to claim 1 or 2, wherein the hispid fig is obtained from the root thereof.
5. The preparation method of the dried health-care dried tangerine peel according to claim 1, which is characterized by comprising the following specific steps:
(1) soaking pericarpium Citri Tangerinae in water, changing water every 2-3 hr, changing water for 2-3 times, and soaking for 10-12 hr;
(2) taking out the soaked pericarpium citri reticulatae, draining, putting into water at 90-100 ℃, decocting for 3-5 minutes, decocting for 10-15 minutes at 40-60 ℃, taking out, draining, and continuously stirring the pericarpium citri reticulatae in the decocting process;
(3) placing pericarpium Citri Tangerinae in oven, baking until water content is 40-50%, and keeping;
(4) cleaning Ficus Simplicissima lour, Poria and Glycyrrhrizae radix, decocting in water for 2-3 times, adding 5-8 times of water each time, decocting for 1-1.5 hr, filtering, adding crystal sugar and salt into the decoction, and concentrating to half volume to obtain concentrated solution;
(5) adding the dried orange peel obtained in the step (3) into the concentrated solution, and continuously decocting until the concentrated solution is completely absorbed by the dried orange peel;
(6) placing pericarpium Citri Tangerinae in oven, and continuously turning over dried pericarpium Citri Tangerinae during baking process until the water content of dried pericarpium Citri Tangerinae is 15-20% and the dried pericarpium Citri Tangerinae is in natural curling state to obtain health dried pericarpium Citri Tangerinae.
6. The preparation method of dried health-care orange peel according to claim 5, wherein the decocting temperature in the step (5) is 40-50 ℃.
7. The preparation method of dried health-care orange peels as claimed in claim 5, wherein the temperature of the oven set in the steps (3) and (6) is 60 ℃.
8. The preparation method of dried health-care orange peel according to claim 5, further comprising the step (7): sterilizing the obtained dried health pericarpium Citri Tangerinae, sealing and packaging.
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| CN201811273447.0A CN111109503A (en) | 2018-10-30 | 2018-10-30 | Health dried tangerine peel and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657458A (en) * | 2020-07-03 | 2020-09-15 | 永新县枧田酱制品有限公司 | Dried tangerine peel and preparation method thereof |
| CN112075527A (en) * | 2020-08-29 | 2020-12-15 | 广西桂林云峰食品有限公司 | Preparation method of preserved mandarin orange |
-
2018
- 2018-10-30 CN CN201811273447.0A patent/CN111109503A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111657458A (en) * | 2020-07-03 | 2020-09-15 | 永新县枧田酱制品有限公司 | Dried tangerine peel and preparation method thereof |
| CN112075527A (en) * | 2020-08-29 | 2020-12-15 | 广西桂林云峰食品有限公司 | Preparation method of preserved mandarin orange |
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Application publication date: 20200508 |