CN116508955A - Freeze-dried flower gum and preparation method thereof - Google Patents
Freeze-dried flower gum and preparation method thereof Download PDFInfo
- Publication number
- CN116508955A CN116508955A CN202210081224.4A CN202210081224A CN116508955A CN 116508955 A CN116508955 A CN 116508955A CN 202210081224 A CN202210081224 A CN 202210081224A CN 116508955 A CN116508955 A CN 116508955A
- Authority
- CN
- China
- Prior art keywords
- freeze
- gum
- flower gum
- foaming
- dried flower
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 29
- 238000005187 foaming Methods 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 29
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 238000004108 freeze drying Methods 0.000 claims abstract description 12
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000007689 inspection Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 240000001008 Dimocarpus longan Species 0.000 claims description 5
- 235000000235 Euphoria longan Nutrition 0.000 claims description 5
- 241001506047 Tremella Species 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 235000020197 coconut milk Nutrition 0.000 claims description 5
- 239000012535 impurity Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims description 4
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims description 4
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 2
- 244000182216 Mimusops elengi Species 0.000 claims description 2
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 2
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 2
- 239000011435 rock Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 7
- 102000008186 Collagen Human genes 0.000 abstract description 6
- 108010035532 Collagen Proteins 0.000 abstract description 6
- 229920001436 collagen Polymers 0.000 abstract description 6
- 239000000126 substance Substances 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 5
- 206010013911 Dysgeusia Diseases 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000002671 adjuvant Substances 0.000 description 6
- 239000013078 crystal Substances 0.000 description 6
- 235000021551 crystal sugar Nutrition 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 2
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 2
- CVSVTCORWBXHQV-UHFFFAOYSA-N creatine Chemical compound NC(=[NH2+])N(C)CC([O-])=O CVSVTCORWBXHQV-UHFFFAOYSA-N 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 230000029663 wound healing Effects 0.000 description 2
- 241000251730 Chondrichthyes Species 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000005770 birds nest Nutrition 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229960003624 creatine Drugs 0.000 description 1
- 239000006046 creatine Substances 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000005847 immunogenicity Effects 0.000 description 1
- 230000008975 immunomodulatory function Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000009182 swimming Effects 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 235000005765 wild carrot 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/23—Removal of unwanted matter, e.g. deodorisation or detoxification by extraction with solvents
-
- 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
- A23L5/55—Rehydration or dissolving of foodstuffs
-
- 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
Landscapes
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a freeze-dried flower gum and a preparation method thereof, and relates to the technical field of flower gum processing, wherein the specific preparation method of the freeze-dried flower gum comprises the following steps: s101: foaming; s102: cleaning; s103: secondary foaming; s104: modulating; s105: decocting; s106: freeze-drying; s107: and (5) checking and packaging. The preparation method adopts a low-temperature foaming process, and by controlling the foaming rate, the loss of collagen in the flower gum and bad taste caused by excessive foaming are effectively prevented, the flower gum is better swelled, the loss of nutrients is avoided, other peculiar smell is prevented from being generated in the later period, the elasticity of the product can be effectively increased through secondary low-temperature foaming, the fishy smell is removed, and meanwhile, the frozen flower gum prepared by the preparation method is added with auxiliary materials with higher nutritive value for eating after being soaked, is rich in nutrient substances and crisp and full in taste, and has good fishy smell removing effect, good taste, high yield, good rehydration and easy processing eating.
Description
Technical Field
The invention relates to the technical field of gum processing, in particular to freeze-dried gum and a preparation method thereof.
Background
The fish maw is a dried product of various swimming bladders, and the collagen of the fish maw is rich and arginine is rich. Collagen is an important protein for supporting and protecting connective tissue of organisms, can enhance skin metabolism, promote wound healing, has low immunogenicity, and can be used as a functional health food raw material for preventing diseases. Arginine, in turn, is involved in creatine synthesis and wound healing and has immunomodulatory functions. The flower gum has the pharmacological effects of tonifying kidney, replenishing vital essence, nourishing blood, stopping bleeding, removing stasis, relieving swelling and the like, is famous in the diet and medicated diet field, is famous with bird's nest and shark fins, and belongs to' eight delicacies in sea from ancient times.
The prior patent is as Chinese patent publication number: CN109090502a, the name of this patent is "an instant flower gum product and its preparation method", the specific steps of this patent are: the flower gum is soaked, steamed, cold water-prepared, tasty, canned, sterilized and finished, the flower gum is prepared by adopting dry flower gum and naturally, the product can be stored at normal temperature, the process is simple, the equipment is available, and the nutrition and health are realized. Is used for making the flower glue.
However, the nutrient substances of the flower gum prepared by the flower gum preparation method in the prior art are easy to lose, the foam is excessive, the taste is poor, the fishy smell of the prepared flower gum is heavy, the yield is low, and the requirements of the existing market cannot be met. Therefore, a person skilled in the art provides a freeze-dried flower gum and a preparation method thereof, so as to solve the problems in the background art.
Disclosure of Invention
The invention aims to provide a freeze-dried flower gum and a preparation method thereof, which are used for solving the problems in the background technology.
In order to achieve the above purpose, the present invention provides the following technical solutions: the preparation method of the freeze-dried flower gum comprises the following steps:
s101: foaming: soaking the quick-frozen flower gum in water with a preset temperature, or adjusting the temperature of the water soaked with the quick-frozen flower gum to the preset temperature, and foaming;
s102: cleaning: cleaning the foamed flower gum in the steps;
s103: secondary foaming: performing secondary foaming on the flower gum cleaned in the steps;
s104: modulating: adding auxiliary materials into the secondary foamed flower gum for modulation;
s105: decocting: boiling the prepared flower gum;
s106: and (3) freeze-drying: freeze-drying the boiled flower gum;
s107: and (3) checking and packaging: and (3) carrying out product inspection on the freeze-dried flower gum, and packaging after the product inspection is qualified to obtain a freeze-dried flower gum finished product.
As a further scheme of the invention: the predetermined temperature in the step S101 is-5 to 0 c,
as still further aspects of the invention: the foaming time in the step S101 is 12h.
The invention adopts a low-temperature foaming process, and by controlling the foaming rate, the loss of the collagen of the gum and bad taste caused by excessive foaming are effectively prevented, the gum is ensured to be better swelled, and other peculiar smell is prevented from being generated in the later period.
As still further aspects of the invention: the foaming method in step S103 is the same as the foaming method in step S101.
As still further aspects of the invention: the foaming time in the step S103 is 12h.
The invention adopts secondary low-temperature foaming, can effectively increase the elasticity of the product and remove fishy smell, so that the invention does not need to add ginger, cooking wine and the like to remove fishy smell, and avoids the adverse effect of externally added substances on the flavor of the product.
As still further aspects of the invention: the specific cleaning method in step S102 is to scrape and wash the blood trace after removing impurities except the gum.
As still further aspects of the invention: the auxiliary materials in the step S104 are any one or more of tremella, rock sugar, trehalose, coconut milk, longan, red dates and medlar.
The freeze-dried flower gum is prepared by the preparation method of the freeze-dried flower gum, and the content of the flower gum before freeze-drying is at least 20% of the total mass of the raw materials.
Compared with the prior art, the invention has the beneficial effects that: the invention discloses a freeze-dried flower gum and a preparation method thereof, wherein the preparation method adopts a low-temperature foaming process, and by controlling the foaming rate, the loss of collagen in the flower gum and bad taste caused by excessive foaming are effectively prevented, the flower gum is better swelled, nutrients are ensured not to be lost, other peculiar smell is prevented from being generated in the later period, the elasticity of the product can be effectively increased, the fishy smell is removed, and meanwhile, the flower gum is eaten after being brewed by adding auxiliary materials with higher nutritive value, and the flower gum is rich in nutritive substances and crisp, tender and full in taste.
The freeze-dried flower gum prepared by the preparation method has the advantages of good fishy smell removal effect, good taste, high yield, good rehydration and easy processing and eating.
Detailed Description
The technical solutions of the embodiments of the present invention will be clearly and completely described below in conjunction with the embodiments of the present invention, and it is apparent that the described embodiments are only some embodiments of the present invention, not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
In an embodiment of the present invention,
example 1
The preparation method of the freeze-dried flower gum comprises the following steps:
s101: foaming: soaking the quick-frozen flower gum in water with a preset temperature, or adjusting the temperature of the water soaked with the quick-frozen flower gum to the preset temperature, and foaming, wherein the preset temperature is-5 ℃, and the foaming time is 12 hours;
s102: cleaning: cleaning the foamed spline in the step, wherein the specific cleaning method is to scrape and wash blood stains after cleaning and removing impurities except the spline;
s103: secondary foaming: performing secondary foaming on the flower gum cleaned in the step S101, wherein the foaming method is the same as that in the step S101, and the foaming time is 12h;
s104: modulating: adding adjuvants into the secondary foamed flower gum, and concocting, wherein the adjuvants are one or more of Tremella, crystal sugar, trehalose, coconut milk, longan, fructus Jujubae or fructus Lycii;
s105: decocting: boiling the prepared flower gum for 4 hours at 100 ℃;
s106: and (3) freeze-drying: freeze-drying the boiled flower gum to form ice crystals at-30 ℃ and sublimating the dried ice crystals at 50 ℃ for 28 hours; s107: and (3) checking and packaging: and (3) carrying out product inspection on the freeze-dried flower gum, and packaging after the product inspection is qualified to obtain a freeze-dried flower gum finished product.
The freeze-dried flower gum is prepared by the preparation method of the freeze-dried flower gum.
Example 2
The preparation method of the freeze-dried flower gum comprises the following steps:
s101: thawing and foaming: soaking the dried flower gum in water with a preset temperature or adjusting the temperature of the water soaked with the quick-frozen flower gum to the preset temperature for foaming, wherein the preset temperature is 0 ℃, and the foaming time is 12 hours;
s102: foaming: cleaning the foamed spline in the step, wherein the specific cleaning method is to scrape and wash blood stains after cleaning and removing impurities except the spline;
s103: secondary foaming: performing secondary foaming on the flower gum cleaned in the step S101, wherein the foaming method is the same as that in the step S101, and the foaming time is 12h;
s104: modulating: adding adjuvants into the secondary foamed flower gum, and concocting, wherein the adjuvants are one or more of Tremella, crystal sugar, trehalose, coconut milk, longan, fructus Jujubae or fructus Lycii;
s105: decocting: boiling the prepared flower gum for 4 hours at 100 ℃;
s106: and (3) freeze-drying: freeze-drying the boiled flower gum to form ice crystals at-30 ℃ and sublimating the dried ice crystals at 50 ℃ for 28 hours;
s107: and (3) checking and packaging: and (3) carrying out product inspection on the freeze-dried flower gum, and packaging after the product inspection is qualified to obtain a freeze-dried flower gum finished product.
The freeze-dried flower gum is prepared by the preparation method of the freeze-dried flower gum.
Example 3
The preparation method of the freeze-dried flower gum comprises the following steps:
s101: thawing: soaking the quick-frozen flower gum in water with a preset temperature, or adjusting the temperature of the water soaked with the quick-frozen flower gum to the preset temperature, and foaming, wherein the preset temperature is-2 ℃, and the foaming time is 12 hours;
s102: cleaning: cleaning the foamed spline in the step, wherein the specific cleaning method is to scrape and wash blood stains after cleaning and removing impurities except the spline;
s103: secondary foaming: performing secondary foaming on the flower gum cleaned in the step S101, wherein the foaming method is the same as that in the step S101, and the foaming time is 12h;
s104: modulating: adding adjuvants into the secondary foamed flower gum, and concocting, wherein the adjuvants are one or more of Tremella, crystal sugar, coconut milk, longan, fructus Jujubae and fructus Lycii;
s105: decocting: boiling the prepared flower gum for 4 hours at 100 ℃;
s106: and (3) freeze-drying: freeze-drying the boiled flower gum to form ice crystals at-30 ℃ and sublimating the dried ice crystals at 50 ℃ for 28 hours;
s107: and (3) checking and packaging: and (3) carrying out product inspection on the freeze-dried flower gum, and packaging after the product inspection is qualified to obtain a freeze-dried flower gum finished product.
The freeze-dried flower gum is prepared by the preparation method of the freeze-dried flower gum.
In summary, the preparation method adopts a low-temperature foaming process, and by controlling the foaming rate, the loss of the collagen of the flower gum and bad taste caused by excessive foaming are effectively prevented, the better swelling of the flower gum is ensured, the loss of nutrients is avoided, other peculiar smell is prevented from being generated in the later period, the elasticity of the product can be effectively increased, the fishy smell is removed, and meanwhile, the auxiliary materials with higher nutritive value are added into the preparation method for the flower gum, so that the flower gum is eaten after being brewed, the nutrient substances are rich, the taste is crisp and tender, and full, and the problems that the nutrient substances of the flower gum prepared by the preparation method of the flower gum are easy to lose, the foaming is excessive, the taste is bad, the fishy smell of the flower gum is heavy, and the yield is low are solved.
The freeze-dried flower gum prepared by the preparation method has the advantages of good fishy smell removal effect, good taste, high yield, good rehydration and easy processing and eating.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential characteristics thereof. The present embodiments are, therefore, to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present disclosure describes embodiments, not every embodiment is provided with a separate embodiment, and that this description is provided for clarity only, and that the disclosure is not limited to the embodiments described in detail below, and that the embodiments described in the examples may be combined as appropriate to form other embodiments that will be apparent to those skilled in the art.
Claims (8)
1. A preparation method of freeze-dried flower gum is characterized by comprising the following steps: the specific preparation method of the freeze-dried flower gum comprises the following steps:
s101: foaming: soaking quick-frozen flower gum or dry flower gum in water with preset temperature, or adjusting the temperature of the water soaked with the quick-frozen flower gum to the preset temperature for foaming;
s102: cleaning: cleaning the foamed flower gum in the steps;
s103: secondary foaming: performing secondary foaming on the flower gum cleaned in the steps;
s104: modulating: adding auxiliary materials into the secondary foamed flower gum for modulation;
s105: decocting: boiling the prepared flower gum;
s106: and (3) freeze-drying: freeze-drying the boiled flower gum;
s107: and (3) checking and packaging: and (3) carrying out product inspection on the freeze-dried flower gum, and packaging after the product inspection is qualified to obtain a freeze-dried flower gum finished product.
2. The method for preparing the freeze-dried flower gum according to claim 1, wherein the method comprises the following steps: the predetermined temperature in the step S101 is-5 ℃ to 0 ℃.
3. The method for preparing the freeze-dried flower gum according to claim 1, wherein the method comprises the following steps: the foaming time in the step S101 is 12h.
4. The method for preparing the freeze-dried flower gum according to claim 1, wherein the method comprises the following steps: the foaming method in step S103 is the same as the foaming method in step S101.
5. The method for preparing the freeze-dried flower gum according to claim 1, wherein the method comprises the following steps: the foaming time in the step S103 is 12h.
6. The method for preparing the freeze-dried flower gum according to claim 1, wherein the method comprises the following steps: the specific cleaning method in step S102 is to scrape and wash the blood trace after removing impurities except the gum.
7. The method for preparing the freeze-dried flower gum according to claim 1, wherein the method comprises the following steps: the auxiliary materials in the step S104 are any one or more of tremella, rock sugar, trehalose, coconut milk, longan, red dates and medlar.
8. The freeze-dried flower gum is characterized in that: the freeze-dried flower gum is prepared by the preparation method of the freeze-dried flower gum according to any one of claims 1 to 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210081224.4A CN116508955A (en) | 2022-01-24 | 2022-01-24 | Freeze-dried flower gum and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210081224.4A CN116508955A (en) | 2022-01-24 | 2022-01-24 | Freeze-dried flower gum and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN116508955A true CN116508955A (en) | 2023-08-01 |
Family
ID=87406898
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210081224.4A Pending CN116508955A (en) | 2022-01-24 | 2022-01-24 | Freeze-dried flower gum and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN116508955A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568638A (en) * | 2017-08-30 | 2018-01-12 | 饶平县丑媳妇食品有限公司 | A kind of preparation method of lyophilized fish glue |
| CN109007641A (en) * | 2018-06-20 | 2018-12-18 | 华东川峰(厦门)生物科技有限公司 | Instant colored glue and its processing method |
| CN109820191A (en) * | 2019-03-29 | 2019-05-31 | 大洲新燕(厦门)生物科技有限公司 | One kind is instant to brew colored glue and preparation method thereof |
| CN109965277A (en) * | 2019-05-06 | 2019-07-05 | 福建品鉴食品有限公司 | Instant freeze-drying cubilose product of one kind and preparation method thereof |
-
2022
- 2022-01-24 CN CN202210081224.4A patent/CN116508955A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568638A (en) * | 2017-08-30 | 2018-01-12 | 饶平县丑媳妇食品有限公司 | A kind of preparation method of lyophilized fish glue |
| CN109007641A (en) * | 2018-06-20 | 2018-12-18 | 华东川峰(厦门)生物科技有限公司 | Instant colored glue and its processing method |
| CN109820191A (en) * | 2019-03-29 | 2019-05-31 | 大洲新燕(厦门)生物科技有限公司 | One kind is instant to brew colored glue and preparation method thereof |
| CN109965277A (en) * | 2019-05-06 | 2019-07-05 | 福建品鉴食品有限公司 | Instant freeze-drying cubilose product of one kind and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102132906B (en) | Method for producing instant leisure peeled prawn food | |
| CN106173612A (en) | Instant brewing cubilose and preparation method thereof | |
| CN102697103A (en) | Processing method of ready-to-eat sea cucumbers | |
| CN104351686A (en) | Processing method of intelligence-promoting water chestnut crisp chips | |
| CN103535505B (en) | Method for preparing original fruit ice-cream sticks | |
| CN109700012A (en) | A kind of preparation method of fresh bubble bird's nest | |
| CN103141878A (en) | Normal-temperature instant nutrient chicken soup and method for making same | |
| CN104351679A (en) | Processing method of instant type carrot slices rich in zinc, calcium and magnesium | |
| CN102697099B (en) | Processing method of instant abalone | |
| CN105613925A (en) | Osmanthus-flavored pear pickle and preparation method thereof | |
| KR20120009022A (en) | Grain syrup comprisng ripe persimmon and Manufacturing method thereof | |
| CN106036575A (en) | Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof | |
| CN116508955A (en) | Freeze-dried flower gum and preparation method thereof | |
| CN103156136A (en) | Manufacturing method of lily powder | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN104170963A (en) | Goose health yoghurt and preparation method thereof | |
| CN114886095A (en) | Preparation method of instant sea cucumber | |
| CN114304533A (en) | Method for making spiced egg crystal preserved jelly | |
| CN106666563A (en) | Plum pickled product and method for pickling same | |
| CN113243518A (en) | Ginseng slice production process | |
| CN106418305A (en) | Quick freezing chrysanthemum coronarium l preparation method | |
| CN110679716A (en) | Production process of preserved passion fruits | |
| CN111657434A (en) | Instant nutritional freeze-dried noodles and preparation method thereof | |
| CN108056404A (en) | A kind of cultivation river Puffer fish fish-skin and preparation method thereof | |
| KR101402094B1 (en) | dried fruit date and manufacturing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |