CN112042800A - Preserved green melon granules and preparation method thereof - Google Patents
Preserved green melon granules and preparation method thereof Download PDFInfo
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- CN112042800A CN112042800A CN202010815075.0A CN202010815075A CN112042800A CN 112042800 A CN112042800 A CN 112042800A CN 202010815075 A CN202010815075 A CN 202010815075A CN 112042800 A CN112042800 A CN 112042800A
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- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 16
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 16
- 239000008187 granular material Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 241000219112 Cucumis Species 0.000 title description 13
- 244000036905 Benincasa cerifera Species 0.000 claims abstract description 41
- 235000011274 Benincasa cerifera Nutrition 0.000 claims abstract description 41
- 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 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- 229960004793 sucrose Drugs 0.000 claims abstract description 20
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 15
- 241000289763 Dasygaster padockina Species 0.000 claims abstract description 8
- 235000017784 Mespilus germanica Nutrition 0.000 claims abstract description 8
- 244000235756 Microcos paniculata Species 0.000 claims abstract description 8
- 244000182216 Mimusops elengi Species 0.000 claims abstract description 8
- 235000000560 Mimusops elengi Nutrition 0.000 claims abstract description 8
- 244000197580 Poria cocos Species 0.000 claims abstract description 8
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 8
- 241000915604 Scutellaria barbata Species 0.000 claims abstract description 8
- 244000138620 Talinum patens Species 0.000 claims abstract description 8
- 235000004083 Talinum patens Nutrition 0.000 claims abstract description 8
- 235000007837 Vangueria infausta Nutrition 0.000 claims abstract description 8
- 241000220317 Rosa Species 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 4
- 244000241257 Cucumis melo Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000009835 boiling Methods 0.000 claims description 15
- 239000005720 sucrose Substances 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 10
- 238000002156 mixing Methods 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 10
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 5
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 5
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 5
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical compound [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 235000008434 ginseng Nutrition 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 241000353135 Psenopsis anomala Species 0.000 claims description 4
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 244000131316 Panax pseudoginseng Species 0.000 claims 1
- 239000003814 drug Substances 0.000 abstract description 14
- 239000007788 liquid Substances 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 4
- 238000009923 sugaring Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 2
- 230000007721 medicinal effect Effects 0.000 abstract 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 12
- 206010022437 insomnia Diseases 0.000 description 12
- 230000000694 effects Effects 0.000 description 6
- 229940126673 western medicines Drugs 0.000 description 5
- 241000208340 Araliaceae Species 0.000 description 4
- 230000004620 sleep latency Effects 0.000 description 4
- 230000004622 sleep time Effects 0.000 description 4
- 238000001035 drying Methods 0.000 description 3
- 208000024891 symptom Diseases 0.000 description 3
- 240000002547 Rosa roxburghii Species 0.000 description 2
- 235000000640 Rosa roxburghii Nutrition 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 206010013663 drug dependence Diseases 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 208000011117 substance-related disease Diseases 0.000 description 2
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 239000003674 animal food additive Substances 0.000 description 1
- 230000037007 arousal Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- CDCHDCWJMGXXRH-UHFFFAOYSA-N estazolam Chemical compound C=1C(Cl)=CC=C(N2C=NN=C2CN=2)C=1C=2C1=CC=CC=C1 CDCHDCWJMGXXRH-UHFFFAOYSA-N 0.000 description 1
- 229960002336 estazolam Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000006996 mental state Effects 0.000 description 1
- 238000012544 monitoring process Methods 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 230000008667 sleep stage Effects 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G3/42—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds characterised by the carbohydrates used, e.g. polysaccharides
-
- 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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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention relates to the technical field of preserved fruit processing, in particular to a preserved green melon granule and a preparation method thereof. The preserved green melon granules are prepared from the following components in parts by weight: 70-120 parts of white gourd, 15-20 parts of panicled fameflower root, 8-12 parts of poria cocos, 12-20 parts of microcos paniculata, 5-10 parts of barbed skullcap herb, 6-15 parts of roxburgh rose, 5-10 parts of cutworm, 8-10 parts of medlar, 30-50 parts of cane sugar and 3-5 parts of fruit green. In the invention, a plurality of traditional Chinese medicine raw materials are added in the process of making the white gourd preserve, the traditional Chinese medicine raw materials are decocted, and cane sugar is added in the collected decoction to form the sugaring liquid of the white gourd preserve. When the white gourd strips are sugared, the traditional Chinese medicine components in the sugaring liquid are adhered to the white gourd strips, and finally the white gourd preserves are baked to form the white gourd preserves with medicinal effects. Compared with the existing wax gourd preserve, the wax gourd preserve has higher medicinal value and can improve the edible value of the wax gourd preserve.
Description
Technical Field
The invention relates to the technical field of preserved fruit processing, in particular to a preserved green melon granule and a preparation method thereof.
Background
The young people of office workers often have insomnia due to the high working pressure and fast pace of life. Insomnia affects the mental state of the next day, and can be restored to normal by self-adjustment if insomnia occurs only occasionally, but the insomnia often occurs for a long time and needs to be intervened by drugs. Most of the existing medicines for improving insomnia are western medicines which have quick response and can improve the insomnia in a short time. However, western medicines have side effects, and long-term administration of western medicines can cause drug dependence of people, and can treat the symptoms, but not the root causes, and the diseases are easy to relapse.
The information disclosed in this background section is only for enhancement of understanding of the general background of the invention and should not be taken as an acknowledgement or any form of suggestion that this information forms the prior art already known to a person skilled in the art.
Disclosure of Invention
The invention aims to provide preserved green melon granules and a preparation method thereof, and aims to solve the problem of treating insomnia by using western medicines.
In order to achieve the purpose, the invention provides the following technical scheme:
the preserved green melon granules are prepared from the following components in parts by weight: 70-120 parts of white gourd, 15-20 parts of panicled fameflower root, 8-12 parts of poria cocos, 12-20 parts of microcos paniculata, 5-10 parts of barbed skullcap herb, 6-15 parts of roxburgh rose, 5-10 parts of cutworm, 8-10 parts of medlar, 30-50 parts of cane sugar and 3-5 parts of fruit green.
Preferably, the feed additive is prepared from the following components in parts by weight: 90 parts of white gourd, 17 parts of panicled fameflower root, 10 parts of poria cocos, 16 parts of microcos paniculata, 8 parts of barbed skullcap herb, 11 parts of roxburgh rose, 7 parts of cutworm, 9 parts of medlar, 40 parts of cane sugar and 4 parts of fruit green.
The invention also provides a preparation method of the preserved green melon granules, which comprises the following steps:
(1) peeling fructus Benincasae, removing pulp, removing seeds, cutting into strips, cleaning, pouring into 0.8% lime water, soaking for 10-14 hr, taking out, rinsing with clear water for 4-5 hr, each for 2 hr;
(2) pouring the wax gourd strips into 4-5 times of pre-boiling clear water by mass, boiling for 10-15min, taking out the wax gourd, draining water, and cooling to natural temperature for later use;
(3) mixing radix Ginseng, Poria, folium Microcoris Paniculatae, herba Scutellariae Barbatae, fructus Rosae Normalis, rhizoma Bolbostematis and fructus Lycii, decocting with 8-10 times of water for 3 hr for 2 times, filtering, and mixing decoctions; boiling the decoction with strong fire, turning to small fire, adding sucrose and fruit green, stirring, stopping heating after sucrose is completely melted, cooling to 40-50 deg.C, adding the fructus Benincasae strips processed in step (2), soaking for 16-20h, taking out the fructus Benincasae strips, and baking in a 40 deg.C oven for 15-20 min.
Preferably, the watermelon strips in step (1) are 10X 2X 1.5cm long strips.
Compared with the prior art, the invention has the following beneficial effects:
(1) in the invention, a plurality of traditional Chinese medicine raw materials are added in the process of making the white gourd preserve, the traditional Chinese medicine raw materials are decocted, and cane sugar is added in the collected decoction to form the sugaring liquid of the white gourd preserve. Therefore, when the white gourd strips are sugared, the traditional Chinese medicine components in the sugaring liquid are adhered to the white gourd strips, and finally the white gourd preserves with medicinal efficacy are obtained by baking, have the efficacies of clearing heat and reducing internal heat, tonifying middle-jiao and Qi, tonifying spleen and lung, nourishing liver and regulating qi, can effectively relieve insomnia symptoms, have no toxic or side effect, and cannot generate drug dependence.
(2) Compared with the existing wax gourd preserve, the wax gourd preserve disclosed by the invention has higher medicinal value and can improve the edible value of the wax gourd preserve.
Detailed Description
In the following, the technical solutions of the present invention will be described clearly and completely, and it is obvious that the described embodiments are some, not all embodiments of the present invention. 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.
Example 1
A preserved green melon granule is prepared from the following components in parts by weight: 70g of white gourd, 15g of panicled fameflower root, 8g of poria cocos, 12g of microcos paniculata, 5g of barbed skullcap herb, 6g of rosa roxburghii, 5g of cutworm, 8g of medlar, 30g of sucrose and 3-5g of fruit green;
the preparation method of the preserved green melon granules comprises the following steps:
(1) peeling fructus Benincasae, removing pulp and seeds, cutting into strips of 10 × 2 × 1.5cm, cleaning, adding into 0.8% lime water, soaking for 10 hr, taking out, rinsing with clear water for 4 hr, each time for 2 hr;
(2) pouring the wax gourd strips into 4 times of pre-boiling clear water by mass, boiling for 10min, taking out the wax gourd, draining, and cooling to natural temperature for later use;
(3) mixing radix Ginseng, Poria, folium Microcoris Paniculatae, herba Scutellariae Barbatae, fructus Rosae Normalis, rhizoma Bolbostematis and fructus Lycii, decocting with 8 times of water for 3 hr for 2 times, filtering, and mixing decoctions; and (3) boiling the decoction with strong fire, turning to small fire, adding sucrose and fruit green, stirring, stopping heating after the sucrose is completely melted, cooling to 40 ℃, pouring the white gourd strips treated in the step (2), soaking for 16h, fishing out the white gourd strips, and baking in a drying oven at 40 ℃ for 15 min.
Example 2
A preserved green melon granule is prepared from the following components in parts by weight: 70-120g of white gourd, 15-20g of panicled fameflower root, 8-12g of poria cocos, 12-20g of microcos paniculata, 5-10g of barbed skullcap herb, 6-15g of roxburgh rose, 5-10g of cutworm, 8-10g of medlar, 30-50g of cane sugar and 3-5g of fruit green;
the preparation method of the preserved green melon granules comprises the following steps:
(1) peeling fructus Benincasae, removing pulp and seeds, cutting into strips of 10 × 2 × 1.5cm, cleaning, adding into 0.8% lime water, soaking for 12 hr, taking out, rinsing with clear water for 5 hr, 2 hr each time;
(2) pouring the wax gourd strips into 4.5 times of pre-boiling clear water by mass, boiling for 13min, fishing out the wax gourd, draining, and cooling to natural temperature for later use;
(3) mixing radix Ginseng, Poria, folium Microcoris Paniculatae, herba Scutellariae Barbatae, fructus Rosae Normalis, rhizoma Bolbostematis and fructus Lycii, adding 9 times of water, decocting for 3 hr for 2 times, filtering, and mixing decoctions; and (3) boiling the decoction with strong fire, turning to small fire, adding sucrose and fruit green, stirring, stopping heating after the sucrose is completely melted, cooling to 45 ℃, pouring the white gourd strips treated in the step (2), soaking for 18h, fishing out the white gourd strips, and baking in a drying oven at 40 ℃ for 18 min.
Example 3
A preserved green melon granule is prepared from the following components in parts by weight: 120g of white gourd, 20g of panicled fameflower root, 12g of poria cocos, 20g of microcos paniculata, 10g of barbed skullcap herb, 15g of rosa roxburghii, 10g of cutworm, 10g of medlar, 30-50g of cane sugar and 5g of fruit green;
the preparation method of the preserved green melon granules comprises the following steps:
(1) peeling fructus Benincasae, removing pulp and seeds, cutting into strips of 10 × 2 × 1.5cm, cleaning, adding into 0.8% lime water, soaking for 14 hr, taking out, rinsing with clear water for 5 hr, 2 hr each time;
(2) pouring the wax gourd strips into 5 times of pre-boiling clear water by mass, boiling for 15min, fishing out the wax gourd, draining, and cooling to natural temperature for later use;
(3) mixing radix Ginseng, Poria, folium Microcoris Paniculatae, herba Scutellariae Barbatae, fructus Rosae Normalis, rhizoma Bolbostematis and fructus Lycii, decocting with 8-10 times of water for 3 hr for 2 times, filtering, and mixing decoctions; and (3) boiling the decoction with strong fire, turning to small fire, adding sucrose and fruit green, stirring, stopping heating after the sucrose is completely melted, cooling to 50 ℃, pouring the white gourd strips treated in the step (2), soaking for 20h, fishing out the white gourd strips, and baking in a drying oven at 40 ℃ for 15-20 min.
Examples of the examination
1. 100 office workers with frequent insomnia are selected, wherein the office workers are 22-28 years old and have a male-female ratio of 1: 1.
2. Randomized into 2 groups of 60 people each: western medicine group and Chinese medicine. Wherein the western medicine groups take the estazolam (taken according to the guidance of a doctor); traditional Chinese medicine sweetmeat prepared in example 2: 40g each time in the morning and at night;
and 3.2 groups are all 6 weeks as a treatment course, after 1 treatment course, a multi-lead sleep monitoring system is adopted to detect and record the total sleep time, the sleep latency and the sleep efficiency of each group of volunteers before and after treatment, the average value of the total sleep time, the sleep latency and the sleep efficiency is calculated and is taken as the average value of the total sleep time, the sleep latency and the sleep efficiency of the group. The test results are shown in table 1 below.
Wherein total sleep time-time of sleep onset to end-time of mid-way arousal;
the sleep latency period is the time interval from the light is turned off and the bed is got up until any sleep stage appears;
the sleep efficiency is the percentage of the total sleep time in the total bedtime;
TABLE 1 effects of the preserved green melon of the present invention on insomnia
As can be seen from Table 1, the differences of the volunteers before treatment are small, the sleep efficiency of the western medicine group and the Chinese medicine group is improved higher after 1 treatment course, and the improving effects of the two groups are basically the same. The preserved green cucumber can effectively treat insomnia and can achieve the treatment effect equivalent to that of western medicines.
Therefore, the preserved green melon seeds have the effects of clearing heat, reducing pathogenic fire, tonifying middle-jiao and Qi, tonifying spleen, moistening lung, nourishing liver and regulating qi, and can effectively relieve insomnia symptoms.
The foregoing descriptions of specific exemplary embodiments of the invention are presented for purposes of illustration and description. It is not intended to limit the invention to the precise form disclosed, and obviously many modifications and variations are possible in light of the above teaching. The exemplary embodiments were chosen and described in order to explain certain principles of the invention and its practical application to enable one skilled in the art to make and use various exemplary embodiments of the invention and various alternatives and modifications as are suited to the particular use contemplated. It is intended that the scope of the invention be defined by the claims and their equivalents.
Claims (4)
1. The preserved green melon granules are characterized by being prepared from the following components in parts by weight: 70-120 parts of white gourd, 15-20 parts of panicled fameflower root, 8-12 parts of poria cocos, 12-20 parts of microcos paniculata, 5-10 parts of barbed skullcap herb, 6-15 parts of roxburgh rose, 5-10 parts of cutworm, 8-10 parts of medlar, 30-50 parts of cane sugar and 3-5 parts of fruit green.
2. The candied green melon seeds of claim 1, wherein the candied green melon seeds are prepared from the following components in parts by weight: 90 parts of white gourd, 17 parts of panicled fameflower root, 10 parts of poria cocos, 16 parts of microcos paniculata, 8 parts of barbed skullcap herb, 11 parts of roxburgh rose, 7 parts of cutworm, 9 parts of medlar, 40 parts of cane sugar and 4 parts of fruit green.
3. A method for preparing the candied green melon seeds as claimed in claim 1 or 2, which comprises the following steps:
(1) peeling fructus Benincasae, removing pulp, removing seeds, cutting into strips, cleaning, pouring into 0.8% lime water, soaking for 10-14 hr, taking out, rinsing with clear water for 4-5 hr, each for 2 hr;
(2) pouring the wax gourd strips into 4-5 times of pre-boiling clear water by mass, boiling for 10-15min, taking out the wax gourd, draining water, and cooling to natural temperature for later use;
(3) mixing radix Ginseng, Poria, folium Microcoris Paniculatae, herba Scutellariae Barbatae, fructus Rosae Normalis, rhizoma Bolbostematis and fructus Lycii, decocting with 8-10 times of water for 3 hr for 2 times, filtering, and mixing decoctions; boiling the decoction with strong fire, turning to small fire, adding sucrose and fruit green, stirring, stopping heating after sucrose is completely melted, cooling to 40-50 deg.C, adding the fructus Benincasae strips processed in step (2), soaking for 16-20h, taking out the fructus Benincasae strips, and baking in a 40 deg.C oven for 15-20 min.
4. The method according to claim 3, wherein the watermelon stick in the step (1) is a 10X 2X 1.5cm long stick.
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| CN202010815075.0A CN112042800A (en) | 2020-08-13 | 2020-08-13 | Preserved green melon granules and preparation method thereof |
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2020
- 2020-08-13 CN CN202010815075.0A patent/CN112042800A/en active Pending
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Application publication date: 20201208 |