WO2017045635A1 - 制作止咳冰糖雪梨的方法 - Google Patents

制作止咳冰糖雪梨的方法 Download PDF

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Publication number
WO2017045635A1
WO2017045635A1 PCT/CN2016/099160 CN2016099160W WO2017045635A1 WO 2017045635 A1 WO2017045635 A1 WO 2017045635A1 CN 2016099160 W CN2016099160 W CN 2016099160W WO 2017045635 A1 WO2017045635 A1 WO 2017045635A1
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WIPO (PCT)
Prior art keywords
sydney
snow pear
cough
rock
candy
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PCT/CN2016/099160
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English (en)
French (fr)
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黄方元
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黄方元
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Application filed by 黄方元 filed Critical 黄方元
Publication of WO2017045635A1 publication Critical patent/WO2017045635A1/zh

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    • 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

Definitions

  • the invention relates to the technical field of food processing, in particular to a method for preparing a cough sugar candy Sydney.
  • Sydney is a common fruit, and the meat is white and snowy, hence the name. Its sweet and cold, with the effect of Shengjin Runzao, clearing away heat and phlegm, nourishing blood and muscles, it is deeply loved by people.
  • Rock candy Sydney is a more delicious food produced after the processing of Sydney, but the traditional method of making Sydney candy does not perfectly blend the taste of rock sugar and Sydney, which leads to the bad taste of rock sugar Sydney and the effect of relieving cough. not good too.
  • the present invention provides a method for producing cough and rock sugar Sydney, which can improve the taste and cough-relieving effect of sugar Sydney.
  • a method of making cough and rock sugar Sydney includes the following steps:
  • the method for making the cough and rock sugar Sydney of the present invention completely encapsulates the rock sugar, the Chuanbei powder and the dried tangerine peel in the Sydney pear, so that the prepared sugar candy Sydney not only has a good taste, but also has a super strong taste. Cough effect.
  • Fig. 1 is a schematic flow chart showing a method for producing a cough suppressing sugar pear according to the present invention.
  • a method for making a cough and rock candy Sydney comprises the following steps:
  • step S101 a large skinned Sydney is selected, the Sydney is washed and the epidermis is removed.
  • the weight of the selected Sydney is preferably between 300 and 600 grams.
  • step S102 the horizontal portion of the Sydney pear is cut horizontally, and the inner core of the pear is removed with a spoon.
  • step S103 40-100 g of rock sugar, 2-6 g of Chuanbei powder, and 1.5-3 g of dried tangerine peel are placed in the pitted pear, and then the upper and lower halves of the pear are closed. After adding Chuanbei powder and dried tangerine peel, it can further enhance the antitussive effect of rock sugar Sydney.
  • step S104 the closed Sydney is placed in a pot and stewed for 30 minutes until the rock sugar is melted and then taken out for consumption.
  • the pan is pre-filled with 1500 grams of purified water.
  • the method for making the cough and rock sugar Sydney of the present invention completely encapsulates the rock sugar, the Chuanbei powder and the dried tangerine peel in the Sydney pear, so that the prepared sugar candy Sydney not only has a good taste, but also has a super strong taste. Cough effect.

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  • Confectionery (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

一种制作止咳冰糖雪梨的方法，包括以下步骤：选取个大皮薄的雪梨，将雪梨洗净并去掉表皮；从雪梨腰上三分之一处水平剖开，并用勺子去掉雪梨内部的核；将40-100克冰糖、2-6克川贝粉以及1.5-3克陈皮放进去核后的雪梨中，然后将雪梨上下两半合拢；将合拢的雪梨放到锅中炖30分钟，直至冰糖融化后取出食用。采用所述方法制作出来的冰糖雪梨不仅口感好，而且具有超强的止咳效果。

Description

制作止咳冰糖雪梨的方法 技术领域
本发明涉及食品加工技术领域，特别是涉及一种制作止咳冰糖雪梨的方法。
背景技术
雪梨是一种常见的水果，肉嫩白如雪，故而得名。其味甘性寒，具生津润燥、清热化痰、养血生肌等功效，因此深受人们的喜爱。
冰糖雪梨是对雪梨加工后所生成的更美味的食品，但是传统的冰糖雪梨制作方法中没有将冰糖和雪梨二者的味道完美的融合在一起，导致冰糖雪梨的口感较差，并且止咳的效果也不好。
发明内容
基于此，本发明提供一种制作止咳冰糖雪梨的方法，能够提高糖雪梨的口感和止咳的效果。
一种制作止咳冰糖雪梨的方法，包括以下步骤：
选取个大皮薄的雪梨，将雪梨洗净并去掉表皮；
从雪梨腰上三分之一处水平剖开，并用勺子去掉雪梨内部的核；
将40-100克冰糖、2-6克川贝粉以及1.5-3克陈皮放进去核后的雪梨中，然后将雪梨上下两半合拢；
将合拢的雪梨放到锅中炖30分钟，直至冰糖融化后取出食用。
由以上方案可以看出，本发明的一种制作止咳冰糖雪梨的方法，将冰糖、川贝粉以及陈皮完全包裹在雪梨中熬煮，这样制作出来的冰糖雪梨不仅口感好，而且具有超强的止咳效果。
附图说明
图1为本发明的一种制作止咳冰糖雪梨的方法的流程示意图。
具体实施方式
为了使本发明的目的、技术方案及优点更加清楚明白，以下结合附图及实施例，对本发明进行进一步详细说明。应当理解，此处所描述的具体实施例仅仅用以解释本发明，并不用于限定本发明。
如图1所示，本发明的一种制作止咳冰糖雪梨的方法，包括以下步骤：
步骤S101，选取个大皮薄的雪梨，将雪梨洗净并去掉表皮。在其中一个实施例中，所选取的雪梨的重量在300-600克之间为佳。
步骤S102，从雪梨腰上三分之一处水平剖开，并用勺子去掉雪梨内部的核。
步骤S103，将40-100克冰糖、2-6克川贝粉以及1.5-3克陈皮放进去核后的雪梨中，然后将雪梨上下两半合拢。加入川贝粉以及陈皮后，能进一步提升冰糖雪梨的止咳效果。
步骤S104，将合拢的雪梨放到锅中炖30分钟，直至冰糖融化后即可取出食用。
在其中一个实施例中，所述锅中预先装有1500克纯净水。
通过以上方案可以看出，本发明的一种制作止咳冰糖雪梨的方法，将冰糖、川贝粉以及陈皮完全包裹在雪梨中熬煮，这样制作出来的冰糖雪梨不仅口感好，而且具有超强的止咳效果。

Claims (3)

  1. 一种制作止咳冰糖雪梨的方法，其特征在于，包括以下步骤：
    选取个大皮薄的雪梨，将雪梨洗净并去掉表皮；
    从雪梨腰上三分之一处水平剖开，并用勺子去掉雪梨内部的核；
    将40-100克冰糖、2-6克川贝粉以及1.5-3克陈皮放进去核后的雪梨中，然后将雪梨上下两半合拢；
    将合拢的雪梨放到锅中炖30分钟，直至冰糖融化后取出食用。
  2. 根据权利要求1所述的制作止咳冰糖雪梨的方法，其特征在于，所述雪梨的重量在300-600克之间。
  3. 根据权利要求1所述的制作止咳冰糖雪梨的方法，其特征在于，所述锅中预先装有1500克纯净水。
PCT/CN2016/099160 2015-09-17 2016-09-17 制作止咳冰糖雪梨的方法 WO2017045635A1 (zh)

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