CN105028880A - Processing method of bitter gourd candy sticks - Google Patents
Processing method of bitter gourd candy sticks Download PDFInfo
- Publication number
- CN105028880A CN105028880A CN201510518905.2A CN201510518905A CN105028880A CN 105028880 A CN105028880 A CN 105028880A CN 201510518905 A CN201510518905 A CN 201510518905A CN 105028880 A CN105028880 A CN 105028880A
- Authority
- CN
- China
- Prior art keywords
- sugar
- preserved gourd
- gourd
- processing method
- blanching
- 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
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 38
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 14
- 235000008322 Trichosanthes cucumerina Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 244000078912 Trichosanthes cucumerina Species 0.000 title abstract 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000009923 sugaring Methods 0.000 claims abstract description 7
- 201000010099 disease Diseases 0.000 claims abstract description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims abstract description 6
- 241000219122 Cucurbita Species 0.000 claims description 40
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 40
- 244000302512 Momordica charantia Species 0.000 claims description 34
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 25
- 235000018365 Momordica dioica Nutrition 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 8
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 8
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 244000082204 Phyllostachys viridis Species 0.000 claims description 8
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 8
- 239000011425 bamboo Substances 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 8
- 239000010935 stainless steel Substances 0.000 claims description 8
- 239000000047 product Substances 0.000 claims description 6
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 5
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000005352 clarification Methods 0.000 claims description 4
- 239000004571 lime Substances 0.000 claims description 4
- 238000001556 precipitation Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 239000006228 supernatant Substances 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 3
- 239000005715 Fructose Substances 0.000 claims description 3
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000011449 Rosa Nutrition 0.000 claims description 2
- 208000034189 Sclerosis Diseases 0.000 claims description 2
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 2
- 235000010447 xylitol Nutrition 0.000 claims description 2
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 2
- 229960002675 xylitol Drugs 0.000 claims description 2
- 239000000811 xylitol Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 206010028980 Neoplasm Diseases 0.000 abstract description 4
- 235000005911 diet Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000009835 boiling Methods 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 230000037213 diet Effects 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 235000013402 health food Nutrition 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 206010061218 Inflammation Diseases 0.000 abstract 1
- 206010037660 Pyrexia Diseases 0.000 abstract 1
- 201000011529 cardiovascular cancer Diseases 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 230000003467 diminishing effect Effects 0.000 abstract 1
- 230000004054 inflammatory process Effects 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 230000003110 anti-inflammatory effect Effects 0.000 description 3
- 230000001754 anti-pyretic effect Effects 0.000 description 3
- 239000002221 antipyretic Substances 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- LOUPRKONTZGTKE-WZBLMQSHSA-N Quinine Chemical compound C([C@H]([C@H](C1)C=C)C2)C[N@@]1[C@@H]2[C@H](O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-WZBLMQSHSA-N 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 229930185803 charantin Natural products 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000002218 hypoglycaemic effect Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 235000001258 Cinchona calisaya Nutrition 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 description 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 240000002948 Ophiopogon intermedius Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 235000006753 Platycodon grandiflorum Nutrition 0.000 description 1
- 240000003582 Platycodon grandiflorus Species 0.000 description 1
- 208000004880 Polyuria Diseases 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
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- LOUPRKONTZGTKE-UHFFFAOYSA-N cinchonine Natural products C1C(C(C2)C=C)CCN2C1C(O)C1=CC=NC2=CC=C(OC)C=C21 LOUPRKONTZGTKE-UHFFFAOYSA-N 0.000 description 1
- 230000009194 climbing Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035772 mutation Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940023569 palmate Drugs 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 229960000948 quinine Drugs 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000008159 sesame oil Substances 0.000 description 1
- 235000011803 sesame oil Nutrition 0.000 description 1
- 239000002893 slag Substances 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of bitter gourd candy sticks and belongs to the field of food processing. The processing method is characterized by comprising the following processing steps: selecting materials, removing seeds, cutting into strips, hardening, blanching, soaking, sugaring, boiling with sugar and adding powdered sugar. The processing method has the beneficial effects that the bitter gourd candy sticks are full in shape, moist inside, slightly hard in surface, sweet, pure, refreshing and slagging, has a unique scent flavor of bitter gourd, is dry in surface, crisp and sweet in mouthfeel, unique in flavor, and beneficial to improvement of human resistivity, is capable of promoting diet, diminishing inflammation and bringing down a fever, also has the efficacies of preventing and resisting cancers and lowering blood sugar, can be used as a dietary therapy product for patients with obesity, diabetes, cardiovascular diseases and cancers, can also be used as a health food for common people for preventing similar diseases, and is a life cultivation and health preservation food which is suitable for people of all ages, and is green and healthy.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of processing method of bitter gourd sugar strip.
Background technology
Balsam pear, has another name called balsam pear, is cucurbitaceous plant, is annual climbing herb.Stem, branch, petiole and bennet have all draped over one's shoulders pubescence, the raw tendril of armpit.The diameter of leaf reaches 3 to 12 centimetres, and have 5 to 7 road palmate drastic cracks, sliver ovalize, there is sawtooth outer.At the end of spring and the beginning of summer bloom, monoecism, yellow.Fruit is oblong, and there is most irregular strumae on surface, and seed is hidden among Fleshy fruits, has red capsule to wrap up in time ripe.
The effect of balsam pear: 1. promote diet, anti-inflammatory antipyretic: the Charantin in balsam pear and bitter principle can improve a poor appetite, spleen benefiting and stimulating the appetite; Contained alkaloids substance quinine, have diuresis to invigorate blood circulation, anti-inflammatory antipyretic, the improving eyesight that clears away heart-fire effect; 2. cancer-resisting: containing a kind of composition inside balsam pear, can the effectively canceration of T suppression cell and the recovery of promotion mutation cell, has certain antitumaous effect; 3. reduce blood sugar: the Fresh sap of balsam pear, the material containing Charantin and similar insulin, having good hypoglycemic activity, is the ultimate food of diabetic.Moreover, balsam pear also has prevention of osteoporosis, regulates endocrine, oxidation resistant effect, and further strengthening body resistance, improves the reaction mechanism inside health simultaneously.
Fresh balsam pear is not easily preserved, and is processed into bitter gourd sugar strip, and instant is nutritious, and commodity value improves.
Summary of the invention
The object of this invention is to provide a kind of processing method of bitter gourd sugar strip, technique is simple, and it is convenient to implement, and obtained bitter gourd sugar strip nutritional labeling retains, soft or hard appropriateness, taste and sweet mouthfeel, and sugar content is moderate, is suitable for daily edible.
The technical solution used in the present invention is: a kind of processing method of bitter gourd sugar strip, is characterized in that: the procedure of processing adopting seed → slitting → sclerosis → blanching → immersion → sugaring of selecting materials → go → candy → upper Icing Sugar:
(1) select materials: select fresh mature, make raw material without disease and pest, undamaged balsam pear;
(2) remove seed: cut balsam pear open seed, clean with flowing clear water;
(3) slitting: the sugar-preserved gourd being cut into long 3cm, wide 1cm with stainless steel knife;
(4) harden: sugar-preserved gourd is put into wooden barrel, dissolves in 100g lime with the warm water of 50 DEG C and become limewash, by its supernatant after precipitation clarification, pour into and be equipped with in the wooden barrel of sugar-preserved gourd, sugar-preserved gourd is soaked 10h, pull out, with clear water rinsing 2 times, to clean;
(5) blanching: get clear water and enter pot, is heated to boil, pours sugar-preserved gourd into, and blanching 10min, drags in bamboo basket and drain;
(6) soak: the balsam pear bar after blanching is put into clear water and soaks 4-6h, make it slightly ferment;
(7) sugaring: by soak after balsam pear bar put into concentration be 65% fructose liquid flood 20h;
(8) candy: sugar-preserved gourd and liquid glucose to be put into stainless-steel pan and boils, then divide 3 times by 25kg xylitol and add decoction, 25min of being at every turn separated by, boil and be concentrated into liquid glucose dry, sugar concentration reaches 78%, sugar-preserved gourd change hard admittedly time from fire, sugar-preserved gourd can be pulled out;
(9) upper Icing Sugar: sugar-preserved gourd is spread in bamboo basket, sugar-preserved gourd is evenly admixed appropriate Rosa Damascana and honey, airing is finished product half a day.
Beneficial effect: shape of product of the present invention is full, inner moist, surface is slightly hard, and fragrant and sweet pure, tasty and refreshingization slag, has the local flavor of the peculiar delicate fragrance of balsam pear, surface dry, and mouthfeel is clear and melodious fragrant and sweet, unique flavor.This product is conducive to strengthening body resistance, diet, anti-inflammatory antipyretic can be promoted, also there is cancer-resisting, fall hypoglycemic effect, both can as the dietotherapy good merchantable brand of obesity, diabetes, cardiovascular disease, cancer person, also can be used as the health food that general population prevents similar disease, is a kind of health preserving health-care food of all-ages, green health.
Detailed description of the invention
Embodiment 1:
A processing method for bitter gourd sugar strip, mainly adopts following steps:
(1) select materials: select fresh mature, make raw material without disease and pest, undamaged balsam pear;
(2) remove seed: cut balsam pear open seed, clean with flowing clear water;
(3) slitting: the sugar-preserved gourd being cut into long 8cm, wide 2.3cm with stainless steel knife;
(4) harden: sugar-preserved gourd is put into wooden barrel, dissolves in 200g lime with the warm water of 50 DEG C and become limewash, by its supernatant after precipitation clarification, pour into and be equipped with in the wooden barrel of sugar-preserved gourd, sugar-preserved gourd is soaked 12h, pull out, with clear water rinsing 5 times, to clean;
(5) blanching: get clear water and enter pot, is heated to boil, pours sugar-preserved gourd into, and blanching 10min, drags in bamboo basket and drain;
(6) soak: the balsam pear bar after blanching is put into clear water and soaks 14-16h, make it slightly ferment;
(7) sugaring: by soak after balsam pear bar put into concentration be 30% fructose liquid flood 16-18h;
(8) candy: sugar-preserved gourd and liquid glucose to be put into stainless-steel pan and boils, add appropriate balloonflower root, cloves and honey, boiling 20min; Then 20kg Sucrose is added decoction 5 times, 20min of being at every turn separated by, boil and be concentrated into liquid glucose dry, sugar concentration reaches more than 65%, sugar-preserved gourd change hard admittedly time from fire, sugar-preserved gourd can be pulled out;
(9) upper Icing Sugar: sugar-preserved gourd is spread in bamboo basket, lemon extract is evenly admixed sugar-preserved gourd, airing is finished product half a day.
Embodiment 2:
A processing method for bitter gourd sugar strip, mainly adopts following steps:
(1) select materials: select fresh mature, make raw material without disease and pest, undamaged balsam pear;
(2) remove seed: cut balsam pear open seed, clean with flowing clear water;
(3) slitting: the sugar-preserved gourd being cut into long 6cm, wide 1.5cm with stainless steel knife;
(4) harden: sugar-preserved gourd is put into wooden barrel, dissolves in 180g lime with the warm water of 65 DEG C and become limewash, by its supernatant after precipitation clarification, pour into and be equipped with in the wooden barrel of sugar-preserved gourd, sugar-preserved gourd is soaked 20h, pull out, with clear water rinsing 8 times, to clean;
(5) blanching: get clear water and enter pot, is heated to boil, pours sugar-preserved gourd into, and blanching 35-40min, drags in bamboo basket and drain;
(6) soak: the balsam pear bar after blanching is put into clear water and soaks 12-15h, make it slightly ferment;
(7) sugaring: by soak after balsam pear bar put into concentration be 30% red sugar flood 28-32h;
(8) candy: sugar-preserved gourd and liquid glucose to be put into stainless-steel pan and boils, add a little green tea powder, lime juice, gynostemma pentaphylla particle and the tuber of dwarf lilyturf, boiling 45min, then 30kg albumen sugar is added decoction 3 times, be separated by 60min, boil and be concentrated into liquid glucose dry, sugar concentration reaches more than 68% at every turn, from fire, sugar-preserved gourd can be pulled out when sugar-preserved gourd changes hard consolidating;
(9) upper Icing Sugar: sugar-preserved gourd is spread in bamboo basket, and sugar-preserved gourd is evenly admixed appropriate orange sesame oil and Fructus Hordei Germinatus essence, airing is finished product half a day.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a processing method for bitter gourd sugar strip, is characterized in that: the procedure of processing adopting seed → slitting → sclerosis → blanching → immersion → sugaring of selecting materials → go → candy → upper Icing Sugar:
(1) select materials: select fresh mature, make raw material without disease and pest, undamaged balsam pear;
(2) remove seed: cut balsam pear open seed, clean with flowing clear water;
(3) slitting: the sugar-preserved gourd being cut into long 3cm, wide 1cm with stainless steel knife;
(4) harden: sugar-preserved gourd is put into wooden barrel, dissolves in 100g lime with the warm water of 50 DEG C and become limewash, by its supernatant after precipitation clarification, pour into and be equipped with in the wooden barrel of sugar-preserved gourd, sugar-preserved gourd is soaked 10h, pull out, with clear water rinsing 2 times, to clean;
(5) blanching: get clear water and enter pot, is heated to boil, pours sugar-preserved gourd into, and blanching 10min, drags in bamboo basket and drain;
(6) soak: the balsam pear bar after blanching is put into clear water and soaks 4-6h, make it slightly ferment;
(7) sugaring: by soak after balsam pear bar put into concentration be 65% fructose liquid flood 20h;
(8) candy: sugar-preserved gourd and liquid glucose to be put into stainless-steel pan and boils, then divide 3 times by 25kg xylitol and add decoction, 25min of being at every turn separated by, boil and be concentrated into liquid glucose dry, sugar concentration reaches 78%, sugar-preserved gourd change hard admittedly time from fire, sugar-preserved gourd can be pulled out;
(9) upper Icing Sugar: sugar-preserved gourd is spread in bamboo basket, sugar-preserved gourd is evenly admixed appropriate Rosa Damascana and honey, airing is finished product half a day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510518905.2A CN105028880A (en) | 2015-08-24 | 2015-08-24 | Processing method of bitter gourd candy sticks |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510518905.2A CN105028880A (en) | 2015-08-24 | 2015-08-24 | Processing method of bitter gourd candy sticks |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105028880A true CN105028880A (en) | 2015-11-11 |
Family
ID=54436349
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510518905.2A Pending CN105028880A (en) | 2015-08-24 | 2015-08-24 | Processing method of bitter gourd candy sticks |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105028880A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125420A (en) * | 2017-06-18 | 2017-09-05 | 柴华 | A kind of processing method of molasses purple chips |
| CN107125414A (en) * | 2017-05-26 | 2017-09-05 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of the sugared bar of fermented soya bean Qiang |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
| CN104206628A (en) * | 2014-08-25 | 2014-12-17 | 胡本奎 | Production method of bitter gourd strip preserves |
| CN104472823A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Processing technology of cactus candy sticks |
-
2015
- 2015-08-24 CN CN201510518905.2A patent/CN105028880A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103478381A (en) * | 2013-09-14 | 2014-01-01 | 陶峰 | Method for making bitter melon preserves |
| CN104206628A (en) * | 2014-08-25 | 2014-12-17 | 胡本奎 | Production method of bitter gourd strip preserves |
| CN104472823A (en) * | 2014-11-15 | 2015-04-01 | 王林林 | Processing technology of cactus candy sticks |
Non-Patent Citations (1)
| Title |
|---|
| 郑友军，等: "《新版休闲食品配方》", 31 January 2002, 中国轻工业出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125414A (en) * | 2017-05-26 | 2017-09-05 | 芜湖市三山区绿色食品产业协会 | A kind of processing technology of the sugared bar of fermented soya bean Qiang |
| CN107125420A (en) * | 2017-06-18 | 2017-09-05 | 柴华 | A kind of processing method of molasses purple chips |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104171203A (en) | Pear herbal tea as well as preparation method and application thereof | |
| CN105053470A (en) | Processing method of candied white gourds | |
| CN104381561A (en) | Preparation method of sugared bamboo shoot-flavor nutritional preserved fruit | |
| KR20210090889A (en) | Soy sauce for making soy crab | |
| CN104286272A (en) | Application of dendrobium candidum flowers and tea leaf product thereof | |
| CN103892338A (en) | Wine crucian capable of reducing blood sugar and preparation method of wine crucian | |
| CN104757236A (en) | Processing method of sweet and sour bitter gourd slices | |
| CN104366395A (en) | Processing technique of fruity sugared garlic | |
| CN104397310A (en) | Preparation method of rose hip | |
| CN105028880A (en) | Processing method of bitter gourd candy sticks | |
| CN104273615A (en) | Extraction method for hawthorn extracting solution | |
| CN105192186B (en) | A kind of ginkgo dark tea and preparation method thereof | |
| KR20120071890A (en) | Fermented extract of animal or vegetable foods and manufacturing process of the same | |
| CN105166258A (en) | Sugared wax gourd processing method | |
| CN104381565A (en) | Processing process of honey-fried preserved garlic | |
| CN104365970A (en) | Processing technology of honey and crisp preserved garlic | |
| CN105053471A (en) | Heat clearing and feature beautifying Chinese yam flavored preserved pear processing method | |
| KR102491108B1 (en) | Manufacturing process for rice syrup by using red ginseng and red ginseng rice syrup thereby the same that | |
| CN104366330A (en) | Production method of honey-stewed garlic slices | |
| CN103859267A (en) | Health-care congee for relieving throat and clearing throat and preparation method thereof | |
| CN105454948A (en) | Preparation method for hawthorn fruit juice | |
| CN106035943A (en) | Processing method of sugar preserved purple sweet potato strips | |
| CN106035929A (en) | Preparation method of sugar-preserved bitter gourds | |
| CN104381568A (en) | Process for processing healthcare preserved bitter gourds | |
| CN105918596A (en) | Processing method of honeyed bitter gourd slices |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151111 |
|
| WD01 | Invention patent application deemed withdrawn after publication |