CN111657458A - Dried tangerine peel and preparation method thereof - Google Patents
Dried tangerine peel and preparation method thereof Download PDFInfo
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- CN111657458A CN111657458A CN202010630665.6A CN202010630665A CN111657458A CN 111657458 A CN111657458 A CN 111657458A CN 202010630665 A CN202010630665 A CN 202010630665A CN 111657458 A CN111657458 A CN 111657458A
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- 241000675108 Citrus tangerina Species 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 67
- 238000005096 rolling process Methods 0.000 claims abstract description 62
- 235000014347 soups Nutrition 0.000 claims abstract description 29
- 238000009835 boiling Methods 0.000 claims abstract description 22
- 244000077995 Coix lacryma jobi Species 0.000 claims abstract description 16
- 244000268590 Euryale ferox Species 0.000 claims abstract description 16
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 16
- 244000197580 Poria cocos Species 0.000 claims abstract description 16
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 16
- 235000012907 honey Nutrition 0.000 claims abstract description 16
- 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 abstract description 14
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 14
- 235000020333 oolong tea Nutrition 0.000 claims abstract description 14
- 238000002791 soaking Methods 0.000 claims abstract description 14
- 239000003651 drinking water Substances 0.000 claims abstract description 8
- 235000020188 drinking water Nutrition 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000005303 weighing Methods 0.000 claims description 5
- 230000003044 adaptive effect Effects 0.000 claims description 2
- 235000021551 crystal sugar Nutrition 0.000 abstract description 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 2
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 2
- 229960001462 sodium cyclamate Drugs 0.000 description 2
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 1
- 108010011485 Aspartame Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 244000303040 Glycyrrhiza glabra Species 0.000 description 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 description 1
- 235000001188 Peltandra virginica Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000000605 aspartame Substances 0.000 description 1
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 description 1
- 229960003438 aspartame Drugs 0.000 description 1
- 235000010357 aspartame Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 description 1
- 235000011477 liquorice Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 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
Images
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
- 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 relates to the technical field of dried tangerine peel preparation, and discloses dried tangerine peel, which comprises the following raw materials in parts by weight: 80-100 parts of dried orange peel, 80-100 parts of coix seed, 30-50 parts of gordon euryale seed, 20-50 parts of poria cocos, 20-60 parts of rock candy, 10-30 parts of honey and 5-10 parts of oolong tea. The invention also discloses a preparation method of the dried tangerine peel, which comprises the following steps: soaking dried orange peel, fishing out the soaked orange peel, draining, and carrying out rolling type heating on a rolling heating rod, so that boiling soup boiled by coix seed, gordon euryale seed, poria cocos, crystal sugar, honey, oolong tea and drinking water continuously overflows upwards, the boiled soup is submerged on the surface of the orange peel which is subjected to rolling type heating on the rolling heating rod, the soup is soaked in the inner pulp of the orange peel until the soup is completely absorbed by the orange peel, and the dried orange peel prepared by the method can not be locally coked on the surface because the orange peel is heated on the rolling heating rod while rolling and absorbing the soup.
Description
Technical Field
The invention relates to the technical field of dried tangerine peel preparation, in particular to dried tangerine peel and a preparation method thereof.
Background
Dried tangerine peel 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 has tangerine peel fragrance, is most famous as the preserved tangerine peel in Guangdong Chaoshan region in the traditional dried tangerine peel, and comprises 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. At present, in the process of baking dried tangerine peels, an oven is mainly used for baking, and when the oven is used for baking, the dried tangerine peels are not dried and heated uniformly, and the local positions on the surfaces of the tangerine peels are coked.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a method for baking dried orange peel by using an oven, which solves the technical problem that local positions on the surface of the dried orange peel are easy to be coked when the dried orange peel is baked by using the oven at present.
(II) technical scheme
In order to achieve the purpose, the invention provides the following technical scheme:
dried tangerine peel comprises the following raw materials in parts by weight: 80-100 parts of dried orange peel, 80-100 parts of coix seed, 30-50 parts of gordon euryale seed, 20-50 parts of poria cocos, 20-60 parts of rock candy, 10-30 parts of honey and 5-10 parts of oolong tea.
Further, the dried tangerine peel comprises the following raw materials in parts by weight: 90g of dried orange peel, 90g of coix seed, 40g of gordon euryale seed, 30g of poria cocos, 50g of rock candy, 20g of honey and 8g of oolong tea.
A preparation method of dried tangerine peel comprises the following steps:
the method comprises the following steps: soaking 80-100 parts of dried orange peel in water, changing water every 1-2 hours, changing water for 3-5 times, and then soaking for 12-18 hours;
step two: the soaked orange peels are fished out and drained and placed in boiling water at the temperature of 100 ℃ for boiling for 5-10 minutes, then the orange peels are fished out and drained and evenly placed on a rolling heating rod of a baking device, and the orange peels are subjected to rolling heating on the rolling heating rod;
wherein, baking equipment includes: the steamer is provided with a pot cover which is adaptive, pot body grooves which extend towards the bottom end are formed in the top end surfaces of two opposite side walls of the steamer, pot cover grooves which extend towards the top end are formed in the bottom end surfaces of the two opposite side walls of the pot cover, the pot cover grooves and the pot body grooves are matched with each other to form a cuboid-shaped exhaust cavity, a group of rolling heating rods which are arranged in parallel and are uniform in interval are installed in the exhaust cavity, two ends of each rolling heating rod are respectively and fixedly installed on output shafts of two micro motors which are located outside the exhaust cavity, and the two micro motors are respectively and fixedly installed on two bases;
step three: weighing 80-100 parts of coix seed, 30-50 parts of gordon euryale seed, 20-50 parts of poria cocos, 20-60 parts of rock candy, 10-30 parts of honey, 5-10 parts of oolong tea and 1000 parts of drinking water, adding into a steamer, heating to keep the soup in the steamer in a boiling state, enabling the boiling soup to overflow upwards to submerge the surface of the orange peel on a rolling heating rod, and immersing the soup into the inner pulp of the orange peel until the soup is completely absorbed by the orange peel;
step four: and rolling and heating the dried orange peels on a rolling heating rod for 60-90 minutes to obtain the dried orange peels.
Further, the interior of the rolling heating rod is arranged in a cavity.
Furthermore, a heating resistance wire is arranged in the cavity of the rolling heating rod.
Further, the radial distance of the rolling heating rods is 1-5 mm.
Further, the radial distance between the rolling heating rods is 3 mm.
(III) advantageous technical effects
Compared with the prior art, the invention has the following beneficial technical effects:
1. according to the invention, the dried tangerine peel which is purely natural and has good taste is prepared by enabling the tangerine peel to absorb the soup which is boiled by coix seed, gordon euryale seed, poria cocos, crystal sugar, honey, oolong and drinking water, and the dried tangerine peel is dried uniformly on the surface and is not coked at a local position on the surface due to the rolling type heating and drying mode.
2. The invention ensures that boiling soup boiled by coix seed, gordon euryale seed, tuckahoe, rock candy, honey, oolong and drinking water continuously overflows upwards, submerges on the surface of the orange peel heated in a rolling way on a rolling heating rod, and the soup is soaked in the inner pulp of the orange peel until the soup is completely absorbed by the orange peel.
Drawings
FIG. 1 is a schematic view of a baking apparatus used for making dried tangerine peel;
FIG. 2 is a schematic view of the steamer, the lid and the rolling rod in FIG. 1;
fig. 3 is a top view of the roll bar of fig. 1.
The following are marked in the figure: 1-steamer, 101-pot body groove, 2-pot cover, 201-pot cover groove, 3-rolling rod, 301-heating resistance wire, 4-first micro motor, 5-first base, 6-second micro motor and 7-second base.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
As shown in fig. 1, a baking device used for making dried orange peels comprises a steamer 1 arranged in a cuboid shape, a pot cover 2 matched with the steamer 1 is arranged on the steamer 1, pot body grooves 101 extending to the bottom end are formed in the top end surfaces of two opposite side walls of the steamer 1, pot cover grooves 201 extending to the top end are formed in the bottom end surfaces of the two opposite side walls of the pot cover 2, and the pot cover grooves 201 and the pot body grooves 101 are matched with each other to form a cuboid exhaust cavity;
as shown in fig. 2 and 3, a group of rolling heating rods 3 which are arranged in parallel and have uniform spacing is installed in the exhaust cavity, the rolling heating rods 3 are arranged in a cavity, heating resistance wires 301 are installed in the cavity, and the radial spacing between the two rolling heating rods 3 is 1-5mm, preferably 3 mm;
one end of the rolling heating rod 3 is fixedly arranged on an output shaft of a first micro motor 4 positioned outside the exhaust cavity, the other end of the rolling heating rod 3 is fixedly arranged on an output shaft of a second micro motor 6 positioned outside the exhaust cavity, the first micro motor 4 is fixedly arranged on a first base 5, and the second micro motor 6 is fixedly arranged on a second base 7;
the first embodiment is as follows:
dried tangerine peel comprises the following raw materials in parts by weight: 80g of dried orange peel, 100g of coix seed, 30g of gordon euryale seed, 50g of poria cocos, 20g of rock candy, 30g of honey and 5g of oolong tea;
a preparation method of dried tangerine peel comprises the following steps:
the method comprises the following steps: soaking 80g of dried orange peel in water, changing water every 1 hour, changing water for 5 times, and then soaking for 12 hours;
step two: the soaked orange peels are fished out and drained and placed in boiling water at the temperature of 100 ℃ for boiling for 10 minutes, then fished out and drained, and evenly placed on a rolling heating rod 3 of a baking device, so that the orange peels are subjected to rolling type heating on the rolling heating rod 3 for 20 minutes;
step three: weighing 100g of coix seed, 30g of gordon euryale seed, 50g of poria cocos, 20g of rock candy, 30g of honey, 5g of oolong tea and 1L of drinking water, adding the weighed materials into a steamer 1, heating to keep the soup in the steamer 1 in a boiling state, continuously overflowing the boiling soup upwards to submerge the surface of the orange peel on the rolling heating rod 3, and soaking the soup into the inner pulp of the orange peel until the soup is completely absorbed by the orange peel;
step four: and (3) respectively removing the steamer 1 and the pot cover 2 from the lower part and the upper part of the rolling heating rod 3, and performing rolling heating on the orange peels on the rolling heating rod 3 for 60 minutes to obtain the dried orange peels.
Example two:
dried tangerine peel comprises the following raw materials in parts by weight: 100g of dried orange peel, 80g of coix seed, 50g of gordon euryale seed, 20g of poria cocos, 60g of rock candy, 10g of honey and 10g of oolong tea;
a preparation method of dried tangerine peel comprises the following steps:
the method comprises the following steps: soaking 100g of dried orange peel in water, changing water every 2 hours, changing water for 3 times, and then soaking for 18 hours;
step two: the soaked orange peels are fished out and drained and placed in boiling water at the temperature of 100 ℃ for boiling for 5 minutes, then fished out and drained, and evenly placed on a rolling heating rod 3 of a baking device, so that the orange peels are subjected to rolling heating on the rolling heating rod 3 for 60 minutes;
step three: weighing 80g of coix seed, 50g of gordon euryale seed, 20g of poria cocos, 60g of rock candy, 10g of honey, 10g of oolong tea and 1L of drinking water, adding the weighed materials into a steamer 1, heating to keep the soup in the steamer 1 in a boiling state, continuously overflowing the boiling soup upwards to submerge the surface of the orange peel on the rolling heating rod 3, and soaking the soup into the inner pulp of the orange peel until the soup is completely absorbed by the orange peel;
step four: removing the steamer 1 and the pot cover 2 from the lower part and the upper part of the rolling heating rod 3 respectively, and performing rolling type heating on the orange peel on the rolling heating rod 3 for 90 minutes to obtain the dried orange peel
Example three:
dried tangerine peel comprises the following raw materials in parts by weight: 90g of dried orange peel, 90g of coix seed, 40g of gordon euryale seed, 30g of poria cocos, 50g of rock candy, 20g of honey and 8g of oolong tea;
a preparation method of dried tangerine peel comprises the following steps:
the method comprises the following steps: soaking 90g of dried orange peel in water, changing water every 2 hours, changing water for 4 times, and then soaking for 15 hours;
step two: the soaked orange peels are fished out and drained and placed in boiling water at the temperature of 100 ℃ for boiling for 10 minutes, then fished out and drained, and evenly placed on a rolling heating rod 3 of a baking device, so that the orange peels are subjected to rolling type heating on the rolling heating rod 3 for 40 minutes;
step three: weighing 90g of coix seed, 40g of gordon euryale seed, 30g of poria cocos, 50g of rock candy, 20g of honey, 8g of oolong tea and 1L of drinking water, adding the weighed materials into a steamer 1, heating to keep the soup in the steamer 1 in a boiling state, continuously overflowing the boiling soup upwards to submerge the surface of the orange peel on the rolling heating rod 3, and soaking the soup into the inner pulp of the orange peel until the soup is completely absorbed by the orange peel;
step four: and (3) respectively removing the steamer 1 and the pot cover 2 from the lower part and the upper part of the rolling heating rod 3, and performing rolling heating on the orange peels on the rolling heating rod 3 for 80 minutes to obtain the dried orange peels.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. Dried tangerine peel is characterized by comprising the following raw materials in parts by weight: 80-100 parts of dried orange peel, 80-100 parts of coix seed, 30-50 parts of gordon euryale seed, 20-50 parts of poria cocos, 20-60 parts of rock candy, 10-30 parts of honey and 5-10 parts of oolong tea.
2. The dried tangerine peel according to claim 1, wherein the dried tangerine peel comprises the following raw materials in parts by weight: 90g of dried orange peel, 90g of coix seed, 40g of gordon euryale seed, 30g of poria cocos, 50g of rock candy, 20g of honey and 8g of oolong tea.
3. The preparation method of dried tangerine peel is characterized by comprising the following steps:
the method comprises the following steps: soaking 80-100 parts of dried orange peel in water, changing water every 1-2 hours, changing water for 3-5 times, and then soaking for 12-18 hours;
step two: the soaked orange peels are fished out and drained and placed in boiling water at the temperature of 100 ℃ for boiling for 5-10 minutes, then fished out and drained, and evenly placed on a rolling heating rod (3) of a baking device, so that the orange peels are subjected to rolling type heating on the rolling heating rod (3);
wherein, baking equipment includes: the steam cooker comprises a steam cooker (1) and rolling heating rods (3), wherein adaptive pot covers (2) are arranged on the steam cooker (1), pot body grooves (101) extending towards the bottom end are formed in the top end faces of two opposite side walls of the steam cooker (1), pot cover grooves (201) extending towards the top end are formed in the bottom end faces of the two opposite side walls of the pot cover (2), the pot cover grooves (201) and the pot body grooves (101) are matched with each other to form a cuboid exhaust cavity, a group of rolling heating rods (3) which are arranged in parallel and are uniform in spacing are installed in the exhaust cavity, two ends of each rolling heating rod (3) are fixedly installed on output shafts of two micro motors located outside the exhaust cavity respectively, and the two micro motors are fixedly installed on two bases respectively;
step three: weighing 80-100 parts of coix seed, 30-50 parts of gordon euryale seed, 20-50 parts of poria cocos, 20-60 parts of rock candy, 10-30 parts of honey, 5-10 parts of oolong tea and 1000 parts of drinking water, adding into a steamer (1), heating to keep the soup in the steamer (1) in a boiling state, overflowing the boiling soup to submerge the surface of the orange peel on a rolling heating rod (3), and immersing the soup into the inner pulp of the orange peel until the soup is completely absorbed by the orange peel;
step four: and (3) rolling and heating the orange peel on a rolling heating rod (3) for 60-90 minutes to obtain the dried orange peel.
4. Dried orange peel according to claim 3, characterized in that the interior of the rolling heating rod (3) is arranged in a cavity.
5. Dried orange peel according to claim 4, characterized in that a heating resistance wire (301) is arranged in the cavity of the rolling heating rod (3).
6. Dried orange peel according to claim 5, characterized in that the radial spacing of the rolling heating bars (3) is 1-5 mm.
7. Dried orange peel according to claim 6, characterized in that the radial spacing of the rolling heating bars (3) is 3 mm.
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| Application Number | Priority Date | Filing Date | Title |
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| CN202010630665.6A CN111657458A (en) | 2020-07-03 | 2020-07-03 | Dried tangerine peel and preparation method thereof |
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| CN202010630665.6A CN111657458A (en) | 2020-07-03 | 2020-07-03 | Dried tangerine peel and preparation method thereof |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103463258A (en) * | 2013-08-13 | 2013-12-25 | 焦敏 | Qi regulating and spleen invigorating dried tangerine peel and preparation method thereof |
| CN105132136A (en) * | 2015-08-29 | 2015-12-09 | 安庆市纯真植物油有限公司 | Conveying-type multistage sesame steamer |
| CN109221539A (en) * | 2018-10-15 | 2019-01-18 | 江门市君恒电子商贸有限公司 | A kind of orange peel tea and preparation method thereof |
| CN111109503A (en) * | 2018-10-30 | 2020-05-08 | 江门市新会区金康宝陈皮食品有限公司 | Health dried tangerine peel and preparation method thereof |
| CN210748701U (en) * | 2019-09-18 | 2020-06-16 | 成都宏光数创机械设备有限公司 | Steam heating assembly of marinating pot |
| CN111298012A (en) * | 2020-02-24 | 2020-06-19 | 杨斌 | Extraction and preparation process method of Xinhui dried orange peel paste |
-
2020
- 2020-07-03 CN CN202010630665.6A patent/CN111657458A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103463258A (en) * | 2013-08-13 | 2013-12-25 | 焦敏 | Qi regulating and spleen invigorating dried tangerine peel and preparation method thereof |
| CN105132136A (en) * | 2015-08-29 | 2015-12-09 | 安庆市纯真植物油有限公司 | Conveying-type multistage sesame steamer |
| CN109221539A (en) * | 2018-10-15 | 2019-01-18 | 江门市君恒电子商贸有限公司 | A kind of orange peel tea and preparation method thereof |
| CN111109503A (en) * | 2018-10-30 | 2020-05-08 | 江门市新会区金康宝陈皮食品有限公司 | Health dried tangerine peel and preparation method thereof |
| CN210748701U (en) * | 2019-09-18 | 2020-06-16 | 成都宏光数创机械设备有限公司 | Steam heating assembly of marinating pot |
| CN111298012A (en) * | 2020-02-24 | 2020-06-19 | 杨斌 | Extraction and preparation process method of Xinhui dried orange peel paste |
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Application publication date: 20200915 |