CN113057306A - Red date and chestnut kernel soft package can and preparation method thereof - Google Patents
Red date and chestnut kernel soft package can and preparation method thereof Download PDFInfo
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- CN113057306A CN113057306A CN202110500021.XA CN202110500021A CN113057306A CN 113057306 A CN113057306 A CN 113057306A CN 202110500021 A CN202110500021 A CN 202110500021A CN 113057306 A CN113057306 A CN 113057306A
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- chestnut
- red date
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- 241001070941 Castanea Species 0.000 title claims abstract description 90
- 235000014036 Castanea Nutrition 0.000 title claims abstract description 90
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 35
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 29
- 239000006188 syrup Substances 0.000 claims abstract description 24
- 235000020357 syrup Nutrition 0.000 claims abstract description 24
- 238000007789 sealing Methods 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 19
- 238000009835 boiling Methods 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 235000013305 food Nutrition 0.000 claims abstract description 8
- 238000007605 air drying Methods 0.000 claims abstract description 7
- 230000006378 damage Effects 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 26
- 235000000346 sugar Nutrition 0.000 claims description 20
- 239000002184 metal Substances 0.000 claims description 15
- 229910052751 metal Inorganic materials 0.000 claims description 15
- 238000001514 detection method Methods 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 238000005303 weighing Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 7
- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 claims description 6
- 239000000460 chlorine Substances 0.000 claims description 6
- 229910052801 chlorine Inorganic materials 0.000 claims description 6
- 241000238631 Hexapoda Species 0.000 claims description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000010411 cooking Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 239000000834 fixative Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000002864 food coloring agent Nutrition 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 235000013324 preserved food Nutrition 0.000 abstract description 2
- 238000009923 sugaring Methods 0.000 abstract 1
- 239000000645 desinfectant Substances 0.000 description 4
- 239000012535 impurity Substances 0.000 description 4
- 238000004321 preservation Methods 0.000 description 4
- 238000003860 storage Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000027418 Wounds and injury Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 208000014674 injury Diseases 0.000 description 2
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000005540 biological transmission Effects 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 210000003298 dental enamel Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000003628 erosive effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a red date and chestnut kernel soft package can and a preparation method thereof, and relates to the field of canned foods. The soft package can of red date and chestnut kernel and the preparation method thereof are carried out according to the following steps: pretreating the chestnut shells; adding red date syrup for pre-boiling; adding red date syrup to soak the chestnut kernels to wrap the sugaring; and (4) selecting the chestnut kernels wrapped with the sugared foods, sealing, packaging, sterilizing and air-drying. According to the invention, the chestnut kernels are boiled with the red date syrup twice, and the red dates are used as auxiliary materials to adjust and improve the fragrance and taste of the chestnut kernels, so that the red dates and the chestnut kernels are better blended in taste; the red date and chestnut kernel soft package can produced by the invention has full chestnut kernel particles, has special fragrance, no peculiar smell, fine and glutinous meat quality, fragrant and sweet flavor, does not contain a food color fixative, has longer shelf life compared with raw chestnut kernels, improves the packaging safety after water control and is not easy to damage after being packaged. During the sterilization and disinfection process, the chestnut kernels are steamed, and the breakage rate of the chestnut kernels is reduced.
Description
Technical Field
The invention relates to the field of canned food, in particular to a soft-packaged canned red date and chestnut kernel and a preparation method thereof.
Background
The chestnut contains rich nutrients including sugar, starch, protein, fat, vitamins, inorganic salt, unsaturated fatty acid, etc. and has amino acid content 1.5 times higher than that of corn, flour and rice. After the chestnuts are harvested, the chestnuts are easy to mildew and rot, lose water, and grow insects or germinate, the loss rate of the chestnuts in conventional storage is over 30 percent, and the chestnuts are not beneficial to storehouse storage. The chestnut shells are not easy to fall off in the eating process, and are inconvenient to eat especially by the old and the children, and the dysphagia hidden trouble is serious. At present, chestnut kernels are preserved by adopting a sugar solution filling method, the product is inconvenient to carry after the sugar solution is added, and the pollution is easily caused after the package is damaged.
Disclosure of Invention
In order to solve the technical problems, the invention provides the red date-chestnut kernel soft package can and the preparation method thereof, the process is simple, no food color fixative is added, the storage is convenient, and the environment pollution is small after the package is damaged.
In order to realize the technical purpose, the invention adopts the following scheme: the preparation method of the red date chestnut kernel soft package can comprises the following steps:
the method comprises the following steps: unpacking raw materials: the raw materials adopt processed quick-frozen chestnut kernels, and the outer package of the quick-frozen chestnut kernels is removed;
step two: pre-cooking raw materials with sugar water: preparing red date syrup by using white granulated sugar, red dates and water, fully dissolving the red date syrup and boiling, pouring chestnut kernel raw materials into the red date syrup, wherein the mass ratio of the chestnut kernels to the syrup is 1:1.5, boiling, keeping the boiling state, and keeping the temperature for 20-30 min;
step three: sugar curing: preparing red date syrup with white granulated sugar, red dates and water, fully dissolving the red date syrup and boiling, pouring the red date syrup into the red date and chestnut kernel raw material pre-boiled in the step two, soaking chestnut kernels in the red date syrup at 50-60 ℃ for 5-10 min, and draining the soaked chestnut kernels;
step four: selecting: selecting the chestnut kernels with serious mechanical damage, plant diseases and insect pests, mildew and shrivelled chestnut kernels and foreign matters from the chestnut kernels obtained in the step three, storing the chestnut kernels and the foreign matters separately, and carrying out metal detection on the selected chestnut kernels through a conveyor belt; detecting iron and stainless steel metal foreign matters contained in the raw materials, wherein the raw materials are selected and subjected to metal detection without other impurities;
step five: and (4) sealing and packaging: weighing the selected chestnut kernels and red dates, bagging, sealing, and weighing again after sealing;
step six: sterilizing and air drying: and (3) sterilizing the hermetically packaged product at high temperature within 1 hour, and air-drying the sterilized packaging bag to remove moisture to obtain the soft packaging can of red date and chestnut kernels.
Compared with the prior art, the invention has the beneficial effects that: according to the invention, the chestnut kernels are boiled with the red date syrup twice, and the red dates are used as auxiliary materials to adjust and improve the fragrance and taste of the chestnut kernels, so that the red dates and the chestnut kernels are better blended in taste; during the sterilization and disinfection process, the chestnut kernels are steamed, and the breakage rate of the chestnut kernels is reduced. The red date and chestnut kernel soft package can produced by the invention has full chestnut kernel particles, has special fragrance, no peculiar smell, fine and glutinous meat quality, fragrant and sweet flavor, does not contain a food color fixative, has longer shelf life compared with raw chestnut kernels, improves the packaging safety after water control and is not easy to damage after being packaged.
The preferred scheme of the invention is as follows:
in the second step, the mass ratio of the white granulated sugar to the red dates to the water is 28-35: 20: 65-72, and the red date syrup with the soluble solid content (mass content) of 28% -35% is prepared.
And step four, respectively correcting the metal detector when the metal detector is started and production is finished, correcting the metal detector once every 1 hour in the production process, respectively correcting the metal detector at the left position, the middle position and the right position of the conveying belt every time, and respectively correcting the three positions to be qualified and beginning to be put into use. The metal detection ensures that no metal impurities appear in the food.
The calibration needs to be carried out, and the calibrated raw materials need to be used after being detected again.
The sealed package adopts manual filling, the selected chestnut kernels are weighed quantitatively and are reweighed, the reweighed package bags are filled with nitrogen for sealing, the sealing is sealed in an airtight mode, the sealing strength is detected, and then sterilization is carried out, so that the sealing performance and integrity of the package are guaranteed.
The sealed package is filled by an automatic filling machine, the automatic sealing is carried out after the filling of the automatic filling machine, and the package bag is automatically reweighed; the packaging bag after being reweighed is subjected to X-ray detection through a conveyor belt, and metal foreign matters in the packaging bag are detected through the X-ray detection, so that the edible safety of the product is ensured.
The sterilization process is carried out in a sterilization kettle, chlorine-containing food disinfection liquid is filled in the sterilization kettle, the concentration of the disinfection liquid is 0.05ppm, the sterilization temperature is 110-125 ℃, and the sterilization time is 25-40 min.
The red date and chestnut kernel soft package can is obtained by the preparation method.
Drawings
Fig. 1 is a process flow chart of the preparation method of the red date chestnut kernel soft package can provided by the invention.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to fully understand the objects, features and effects of the invention, but the present invention is not limited thereto.
The process flow of the preparation method of the red date chestnut kernel soft package can provided by the invention is shown in figure 1.
Example 1
The preparation method of the red date chestnut kernel soft package can comprises the following steps:
the method comprises the following steps: unpacking raw materials: the raw material is chestnut kernels without shells.
Step two: pre-cooking raw materials with sugar water: preparing red date syrup with soluble solid content of 28% with 28kg white sugar, 20kg red date and 72kg water, dissolving red date syrup sufficiently, boiling, adding chestnut kernel material, boiling, keeping boiling state, and keeping temperature for 20 min.
Step three: preparing red date sugar water with the soluble solid content of 45% by using 45kg of white granulated sugar, 20kg of red dates and 55kg of water, fully dissolving the red date sugar water, boiling, pouring the red date sugar water into the boiled red date and chestnut kernel raw material, soaking chestnut kernels in the red date sugar water at 50 ℃ for 5min, and taking out the soaked chestnut kernels after controlling water.
Step four: before bagging, the raw materials with serious mechanical injury, plant diseases and insect pests, mildew and shriveling and foreign matters are selected and stored separately. And (4) carrying out metal detection on all the selected raw materials through a conveyor belt. The quality of the product is improved by secondary selection.
Step five: filling by using an automatic filling machine, automatically sealing after the product is filled into a bag, and automatically re-weighing after sealing; and all products sealed by the filling machine are subjected to X-ray detection through a transmission belt.
Step six: the sealed product was sterilized within 1 hour. Horizontally placing the product into a sterilization drawer, putting the sterilization drawer into a sterilization kettle for sterilization, and putting chlorine-containing food disinfectant and water into the sterilization kettle. The concentration of the chlorine-containing food disinfectant is 0.05 ppm. The temperature of the sterilization kettle is 112 ℃, the heat preservation time is 14min, the temperature is increased to 121 ℃, and the heat preservation time is 16 min. And (5) removing water from the sterilized product taken out of the pot through an air drying tunnel to obtain the soft package can of red date and chestnut kernels.
Example 2
The preparation method of the red date chestnut kernel soft package can comprises the following steps:
the method comprises the following steps: unpacking raw materials: the raw material is chestnut kernels without shells.
Step two: pre-cooking raw materials with sugar water: preparing red date sugar water with the soluble solid content of 35% by using 35kg of white granulated sugar, 20kg of red dates and 65kg of water, fully dissolving the red date sugar water, boiling, pouring the red date sugar water into the chestnut kernel raw material, boiling, keeping the boiling state, and keeping the temperature for 30 min.
Step three: preparing red date sugar water with the soluble solid content of 50% by using 50kg of white granulated sugar, 20kg of red dates and 50kg of water, fully dissolving the red date sugar water, boiling, pouring the red date sugar water into the boiled red date and chestnut kernel raw material, soaking chestnut kernels in the red date sugar water at 60 ℃ for 10min, and taking out the soaked chestnut kernels after controlling water.
Step four: before bagging, the raw materials with serious mechanical injury, plant diseases and insect pests, mildew and shriveling and foreign matters are selected and stored separately. And (4) carrying out metal detection on all the selected raw materials through a conveyor belt.
Step five: and (3) bagging the product by adopting a manual bagging method, manually weighing quantitatively, re-weighing the bagged product, sealing the qualified product by adopting a full-automatic sealing machine, and carrying out air sealing and sealing strength detection on the seal.
Step six: the sealed product was sterilized within 1 hour. Horizontally placing the product into a sterilization drawer, putting the sterilization drawer into a sterilization kettle for sterilization, and putting chlorine-containing food disinfectant and water into the sterilization kettle. The concentration of the chlorine-containing food disinfectant is 0.05 ppm. The temperature of the sterilization kettle is 112 ℃, the heat preservation time is 14min, the temperature is increased to 121 ℃, and the heat preservation time is 16 min. And (5) removing water from the sterilized product taken out of the pot through an air drying tunnel to obtain the soft package can of red date and chestnut kernels.
In a laboratory with sufficient light and clean air without peculiar smell, the red date and chestnut kernels prepared in the examples 1 and 2 are poured into a white enamel tray, the appearance and the existence of impurities of the sample are observed by naked eyes, and the color, the smell, the taste and the tissue state are detected according to the method specified in GB/T10786.
The soft package can is sealed completely, no leakage and bag expansion phenomena occur, the chestnut kernel is brown, yellow brown or black brown, the chestnut kernel has the shape after pretreatment, is whole or has more than 1/2 particles, and has no worm erosion, mildew and no visible foreign impurities. The red dates and chestnut kernels have no peculiar smell, the meat quality is fine and glutinous, and the flavor is fragrant and sweet.
Finally, it is noted that: the above-mentioned list is only the preferred embodiment of the present invention, and naturally those skilled in the art can make modifications and variations to the present invention, which should be considered as the protection scope of the present invention provided they are within the scope of the claims of the present invention and their equivalents.
Claims (9)
1. A preparation method of a soft package can containing red dates and chestnut kernels is characterized by comprising the following steps:
the method comprises the following steps: unpacking raw materials: removing the outer package of the quick-frozen chestnut kernels;
step two: pre-cooking raw materials with sugar water: preparing red date syrup with white granulated sugar, red dates and water, fully dissolving the red date syrup and boiling, pouring chestnut kernel raw materials, wherein the mass ratio of the chestnut kernels to the syrup is 1:1.5, boiling, keeping the boiling state, and keeping the temperature for 20-30 min;
step three: sugar curing: preparing red date syrup with white granulated sugar, red dates and water, fully dissolving the red date syrup and boiling, pouring the red date syrup into the red date and chestnut kernel raw material pre-boiled in the step two, soaking chestnut kernels in the red date syrup at 50-60 ℃ for 5-10 min, and draining the soaked chestnut kernels;
step four: selecting: selecting the chestnut kernels with serious mechanical damage, plant diseases and insect pests, mildew and shrivelled chestnut kernels and foreign matters from the chestnut kernels obtained in the step three, storing the chestnut kernels and the foreign matters separately, and carrying out metal detection on the selected chestnut kernels through a conveyor belt;
step five: and (4) sealing and packaging: weighing the selected chestnut kernels and red dates, bagging, sealing, and weighing again after sealing;
step six: sterilizing and air drying: and (3) sterilizing the hermetically packaged product at high temperature within 1 hour, and air-drying the sterilized packaging bag to remove moisture to obtain the soft packaging can of red date and chestnut kernels.
2. The preparation method of the soft-packaged red date-chestnut kernel can according to claim 1, characterized in that in the second step, the mass ratio of white granulated sugar to red dates to water is 28-35: 20: 65-72, and red date syrup with 28% -35% of soluble solid content is prepared.
3. The preparation method of the soft-packaged red date-chestnut kernel can according to claim 1, characterized in that in the third step, the mass ratio of white granulated sugar to red dates to water is 45-50: 20: 50-55, and red date syrup with a soluble solid content of 45-50% is prepared.
4. The method for preparing the soft package can with red dates and chestnut kernels according to claim 1, wherein in the fourth step, the metal detector is respectively corrected when the can is started and the can is finished, the metal detector is corrected once every 1 hour in the production process, the correction is respectively performed at the left position, the middle position and the right position of a conveyor belt every time, and the three positions are respectively corrected to be qualified and put into use.
5. The method for preparing soft package can of red date and chestnut kernel according to claim 4, characterized in that the calibration is carried out with materials, and the calibrated raw materials are put into use after being tested again.
6. The method for preparing the soft package can of red date and chestnut kernels according to claim 1, characterized in that the sealed package adopts manual filling, the selected chestnut kernels are quantitatively weighed and weighed again, the weighed package bags are sealed by filling nitrogen, the seal is sealed by air sealing and seal strength detection, and then sterilization is carried out.
7. The preparation method of the soft package can with the red dates and the chestnut kernels according to claim 1, characterized in that sealed packages are filled by an automatic filling machine, automatic sealing is carried out after the automatic filling machine fills the packages, and the packages are automatically reweighed; and carrying out X-ray detection on the packaging bags after the weighing by a conveyor belt.
8. The preparation method of the soft package can with red dates and chestnut kernels according to claim 1, wherein a sterilization process is carried out in a sterilization kettle, chlorine-containing food disinfection liquid is filled in the sterilization kettle, the concentration of the disinfection liquid is 0.05ppm, the sterilization temperature is 110-125 ℃, and the sterilization time is 25-40 min.
9. The red date chestnut kernel soft package can obtained by the method for preparing the red date chestnut kernel soft package can according to any one of claims 1 to 8.
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| CN202110500021.XA CN113057306A (en) | 2021-05-08 | 2021-05-08 | Red date and chestnut kernel soft package can and preparation method thereof |
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| CN202110500021.XA CN113057306A (en) | 2021-05-08 | 2021-05-08 | Red date and chestnut kernel soft package can and preparation method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742881A (en) * | 2012-08-01 | 2012-10-24 | 安徽真心食品有限公司 | Method for producing red-date-flavor donkey-hide gelatin peanuts |
| CN104187886A (en) * | 2014-08-01 | 2014-12-10 | 湖北绿润食品有限公司 | Astringent peel chestnut product and production method thereof |
| CN106174354A (en) * | 2016-08-13 | 2016-12-07 | 安庆天然蜂坊蜂业有限公司 | A kind of Fructus Jujubae Mel kernel of Semen Castaneae Mollissimae and preparation method thereof |
-
2021
- 2021-05-08 CN CN202110500021.XA patent/CN113057306A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102742881A (en) * | 2012-08-01 | 2012-10-24 | 安徽真心食品有限公司 | Method for producing red-date-flavor donkey-hide gelatin peanuts |
| CN104187886A (en) * | 2014-08-01 | 2014-12-10 | 湖北绿润食品有限公司 | Astringent peel chestnut product and production method thereof |
| CN106174354A (en) * | 2016-08-13 | 2016-12-07 | 安庆天然蜂坊蜂业有限公司 | A kind of Fructus Jujubae Mel kernel of Semen Castaneae Mollissimae and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 高海生等: "糖水枣栗罐头生产新工艺", 《食品工业》, no. 03, 31 December 1993 (1993-12-31) * |
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Application publication date: 20210702 |