CN109077170A - A kind of lotus root preserved fruit production method - Google Patents
A kind of lotus root preserved fruit production method Download PDFInfo
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- CN109077170A CN109077170A CN201810743804.9A CN201810743804A CN109077170A CN 109077170 A CN109077170 A CN 109077170A CN 201810743804 A CN201810743804 A CN 201810743804A CN 109077170 A CN109077170 A CN 109077170A
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- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 92
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 92
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 25
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001802 infusion Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000256844 Apis mellifera Species 0.000 claims abstract description 3
- 239000006188 syrup Substances 0.000 claims abstract description 3
- 235000020357 syrup Nutrition 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 5
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000012907 honey Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 4
- 235000019789 appetite Nutrition 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 230000001142 anti-diarrhea Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 238000011017 operating method Methods 0.000 abstract description 2
- 230000003647 oxidation Effects 0.000 abstract description 2
- 238000007254 oxidation reaction Methods 0.000 abstract description 2
- 230000014860 sensory perception of taste Effects 0.000 abstract description 2
- 238000001035 drying Methods 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 230000001151 other effect Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 4
- 238000004140 cleaning Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 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 2
- 239000003814 drug Substances 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 208000012671 Gastrointestinal haemorrhages Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000000616 Hemoptysis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 241000257303 Hymenoptera Species 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-RMMQSMQOSA-N Raffinose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 MUPFEKGTMRGPLJ-RMMQSMQOSA-N 0.000 description 1
- UQZIYBXSHAGNOE-USOSMYMVSA-N Stachyose Natural products O(C[C@H]1[C@@H](O)[C@H](O)[C@H](O)[C@@H](O[C@@]2(CO)[C@H](O)[C@@H](O)[C@@H](CO)O2)O1)[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@H](CO[C@@H]2[C@@H](O)[C@@H](O)[C@@H](O)[C@H](CO)O2)O1 UQZIYBXSHAGNOE-USOSMYMVSA-N 0.000 description 1
- MUPFEKGTMRGPLJ-UHFFFAOYSA-N UNPD196149 Natural products OC1C(O)C(CO)OC1(CO)OC1C(O)C(O)C(O)C(COC2C(C(O)C(O)C(CO)O2)O)O1 MUPFEKGTMRGPLJ-UHFFFAOYSA-N 0.000 description 1
- 206010046788 Uterine haemorrhage Diseases 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000008878 coupling Effects 0.000 description 1
- 238000010168 coupling process Methods 0.000 description 1
- 238000005859 coupling reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013569 fruit product Nutrition 0.000 description 1
- 208000035861 hematochezia Diseases 0.000 description 1
- 208000006750 hematuria Diseases 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000001114 myogenic effect Effects 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000001737 promoting effect Effects 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
- MUPFEKGTMRGPLJ-ZQSKZDJDSA-N raffinose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O2)O)O1 MUPFEKGTMRGPLJ-ZQSKZDJDSA-N 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- UQZIYBXSHAGNOE-XNSRJBNMSA-N stachyose 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[C@@H]2[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO[C@@H]3[C@@H]([C@@H](O)[C@@H](O)[C@@H](CO)O3)O)O2)O)O1 UQZIYBXSHAGNOE-XNSRJBNMSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a kind of lotus root preserved fruit production methods, it is characterised in that the following steps are included: a. selects fresh lotus rhizome, immersion, cleans, is cut into lotus root piece；Lotus root piece: being added the citric acid color protection of concentration 0.2% by b. raw material color protection, then by lotus root piece blanching, drained and standby；C., lotus root piece is added to infusion in the syrup of sugared concentration 60%, honeybee infusion is added and obtains sugared lotus root slice；D. sugared lotus root slice is in 60 DEG C of drying 3 h, cooling；E. sugared lotus root slice is hung into Icing Sugar.The invention has the following advantages that 1) using the lotus root preserved fruit of this method production, operating method is simple；2) a kind of faint scent of the lotus root preserved fruit with lotus rhizome made from this method, the flavor with honey, rear sense of taste foot is full of nutrition, has spleen benefiting and stimulating the appetite, beneficial blood antidiarrheal and oxidation resistance and other effects, especially suitable old man and child.
Description
Technical field
The invention belongs to food processing and production fields, are related to a kind of lotus root preserved fruit production method.
Background technique
Lotus rhizome is Nymphaeceae perennial root water plant.Lotus rhizome is full of nutrition, according to surveying and determination, every starch-containing l0 of 100g lotus rhizome
~ 20 g, protein 1 ~ 2 g, VC 25 ~ 55 mg and raffinose, stachyose, fructose, sucrose and carrotene, polyphenols
And calcium, phosphorus, iron etc.；And have certain health-care effect, according to Compendium of Material Medica etc. record lotus rhizome eat raw can clearing heat and cooling blood, dissipate the stasis of blood,
Stop blooding, quench the thirst, sober up, prepared food can blood-nourishing, improving appetite and invigorating spleen, QI invigorating, enriching yin, antidiarrheal, myogenic etc., be a kind of food of integration of drinking and medicinal herbs
Object, Shennong's Herbal are classified as top grade.Lotus rhizome color is white, matter is crisp, sweet, collects nutrition and medicine for one, since ancient times
It is a kind of favorite aquatic vegetable of China people institute, it is both raw-eaten to work as fruit.Ripe lotus root is sweet in flavor and warm in property, can spleen benefiting and stimulating the appetite, beneficial blood benefit
The heart, main tonifying five zang organs help digestion, quench the thirst, effect of promoting the production of body fluid, and are especially suitable for old man and child.
The consumption of lotus rhizome at present is main or based on family, restaurant culinary art consumption；Lotus rhizome is processed food, and type also more to be collected
In in boiling lotus root piece, salt marsh lotus root piece, lotus root starch, glutinous rice lotus root etc., lotus rhizome preserved fruit product is than sparser.
Rhizoma nelumbinis is the coupling part of lotus rhizome, containing asparagine, tannin etc., medical value with higher.Rhizoma nelumbinis and lotus root exist
It is substantially similar on nature and flavor, function, but rhizoma nelumbinis stresses hemostasia effect again.Chinese medicine thinks that rhizoma nelumbinis is mild-natured, sweet-puckery flavor, medicinal to shorten
There is the benefits of hemostasis scattered silt in bleeding time, controls hemoptysis, haematemesis, hematuria, hematochezia, uterine hemorrhage etc..The research of rhizoma nelumbinis is collected more at present
In on the research of functional components, extracting and developing, rhizoma nelumbinis is directly processed into the seldom of product.
Summary of the invention
The purpose of the present invention is to solve above-mentioned problems, provide a kind of lotus root preserved fruit production method.
To achieve the goals above, The technical solution adopted by the invention is as follows:
A kind of lotus root preserved fruit production method, it is characterised in that the following steps are included:
A. it pretreatment of raw material: selects without rotten fresh lotus rhizome (seven apertures in the human head lotus rhizome is best), is cleaned after the 15-30 min that is soaked in water
2-3 times, dirt is washed away, the lotus rhizome cleaned up is sliced as the lotus root piece of thickness 0.3-0.6 cm；
B. raw material color protection: the citric acid that concentration 0.2% is added in the resulting lotus root piece of step a is subjected to color protection, then by the lotus root after color protection
Piece is put into blanching 5-10 min in boiling water, then pulls out drained and standby；
C. candy: the lotus root piece after draining first is added in the syrup of concentration 60% after infusion 8-15 min, adds lotus root quality
10% honeybee carries out infusion 5-8 min, and control temperature is no more than 80 DEG C, obtains sugared lotus root slice；
D. it dries: sugared lotus root slice being dried into 3h under the conditions of 60 DEG C, is then fully cooled；
E. sugared lotus root slice after cooling hanging powder: is hung into Icing Sugar to get a kind of lotus root preserved fruit.
Further, in a kind of lotus root preserved fruit production method, the lotus root that step a is selected can be rhizoma nelumbinis.
Further, in a kind of lotus root preserved fruit production method, step e Icing Sugar is interchangeable to do gelatinized flour, and gelatinized flour frying or can steam
It obtains.
The invention has the following advantages that
1) using the lotus root preserved fruit of this method production, operating method is simple；2) a kind of lotus root preserved fruit made from this method has lotus rhizome
Faint scent, the flavor with honey, rear sense of taste foot is full of nutrition, has spleen benefiting and stimulating the appetite, the beneficial function such as blood antidiarrheal and oxidation resistance
Effect, especially suitable old man and child.
Specific embodiment
A kind of lotus root preserved fruit, specific implementation step are as follows:
Embodiment 1
1. selecting fresh seven apertures in the human head lotus rhizome 1000g, water is added to make liquid level above lotus rhizome, impregnate 15 min, cleaned 3-4 times, wash away
Lotus rhizome after cleaning is cut into the lotus root piece that thickness is 0.3 cm by the dirt on surface；
2. by the resulting lotus root piece of step 1 be added concentration 0.2% citric acid in carry out color protection, then by lotus root piece be added boiling water into
Row blanching 5-10 min, it is drained and standby；
3. the white sugar of 0.6 kg is added water 1L, the lotus root piece that step 2 drains is added after boiling, 12 min of infusion then adds 500
G honey carries out 5 min of infusion, and control infusion temperature is 60-78 DEG C, obtains sugared lotus root slice；
4. step 3 gained sugared lotus root slice is dried 3 h under the conditions of 60 DEG C, then it is fully cooled；
5. lotus root piece after cooling is hung a small amount of Icing Sugar.
Embodiment 2
1. tuning nine fresh hole lotus rhizome 5000g, water is added to make liquid level above lotus rhizome, impregnate 30 min, cleaned 3-4 times, wash away
Lotus rhizome after cleaning is cut into the lotus root piece that thickness is 0.5 cm by the dirt on surface；
2. the resulting lotus root piece of step 1 is added in the citric acid of concentration 0.2% and carries out color protection, boiling water then is added in lotus root piece and is carried out
Blanching 8min, it is drained and standby；
3. the brown sugar of 3kg is added water 5L, the lotus root piece that step 2 drains is added after boiling, 8 min of infusion then adds 100 g bees
Honey carries out infusion 8min, and control infusion temperature is 60-78 DEG C, obtains sugared lotus root slice；
4. step 3 gained sugared lotus root slice is dried 3 h under the conditions of 60 DEG C, then it is fully cooled；
5. lotus root piece after cooling is hung a small amount of Icing Sugar.
Embodiment 3
1. selecting fresh rhizoma nelumbinis 500g, water is added to make liquid level above lotus rhizome, impregnate 15 min, cleaned 3-4 times, wash away surface
Rhizoma nelumbinis after cleaning is cut into the rhizoma nelumbinis piece that thickness is 0.5cm by dirt；
2. the citric acid that concentration 0.2% is added in the resulting rhizoma nelumbinis piece of step 1 is carried out color protection, boiling water then is added in rhizoma nelumbinis piece
10 min of blanching is carried out, it is drained and standby；
3. the brown sugar of 0.3 kg is added water 500ml, the rhizoma nelumbinis piece that step 2 drains is added after boiling, 8 min of infusion then adds again
Enter 50 g honey and carry out 5 min of infusion, control infusion temperature is 60-78 DEG C, obtains sugared lotus root slice；
4. step 3 gained sugared lotus root slice is dried 3 h under the conditions of 60 DEG C, then it is fully cooled；
5. lotus root piece after cooling is hung a small amount of gelatinized flour.
Using a kind of lotus rhizome preserved fruit made of this method, total number of bacteria≤100CFU/ml is measured；Escherichia coli≤3CFU/
ml；Pathogenic bacteria are not detected.Uniform white is presented in product, has transparent feel, and lotus rhizome is with rich flavor, also with the rear taste of honey.
The above described is only a preferred embodiment of the present invention, being not intended to limit the present invention in any form；Appoint
What those skilled in the art, without departing from the scope of the technical proposal of the invention, all using the side of the disclosure above
Method and technology contents make many possible changes and modifications to technical solution of the present invention, or are revised as the equivalent reality of equivalent variations
Apply example.Therefore, anything that does not depart from the technical scheme of the invention according to the technical essence of the invention do above embodiments
Any simple modification, equivalent replacement, equivalence changes and modification, all of which are still within the scope of protection of the technical scheme of the invention.
Claims (3)
1. a kind of lotus root preserved fruit production method, it is characterised in that the following steps are included:
A. pretreatment of raw material: selecting without rotten fresh lotus rhizome, clean 2-3 times after the 15-30 min that is soaked in water, wash away dirt,
The lotus root cleaned up is sliced as the lotus root piece of thickness 0.3-0.6 cm；
B. raw material color protection: the citric acid that concentration 0.2% is added in the resulting lotus root piece of step a is subjected to color protection, then by the lotus root after color protection
Piece is put into blanching 5-10 min in boiling water, then pulls out drained and standby；
C. candy: the lotus root piece after draining first is added in the syrup of sugared concentration 60% after infusion 8-15 min, adds lotus root quality
10% honeybee carries out infusion 5-8 min, and control temperature is no more than 80 DEG C, obtains sugared lotus root slice；
D. it dries: sugared lotus root slice being dried into 3 h under the conditions of 60 DEG C, is then fully cooled；
E. sugared lotus root slice after cooling hanging powder: is hung into Icing Sugar to get a kind of lotus root preserved fruit.
2. a kind of lotus root preserved fruit production method according to claim 1, it is characterised in that the lotus root that step a is selected can be rhizoma nelumbinis.
3. a kind of lotus root preserved fruit production method according to claim 1, it is characterised in that step e Icing Sugar is interchangeable to do gelatinized flour, ripe
Flour frying or can steam to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201810743804.9A CN109077170A (en) | 2018-07-09 | 2018-07-09 | A kind of lotus root preserved fruit production method |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201810743804.9A CN109077170A (en) | 2018-07-09 | 2018-07-09 | A kind of lotus root preserved fruit production method |
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| CN109077170A true CN109077170A (en) | 2018-12-25 |
Family
ID=64837206
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736078A (en) * | 2022-11-17 | 2023-03-07 | 台州宏臣食品有限公司 | Instant sugar-frost lotus root slices and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305049A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of preserved lotus root slices |
| CN104381567A (en) * | 2014-11-20 | 2015-03-04 | 张金宝 | Method for preparing fruity honeyed lotus root slices |
| CN107494870A (en) * | 2017-06-23 | 2017-12-22 | 梁春 | A kind of processing method of lotus rhizome preserved fruit |
| CN107660637A (en) * | 2017-09-28 | 2018-02-06 | 福建省兴辉食品有限公司 | The processing technology of honey lotus rhizome |
| CN107969545A (en) * | 2017-12-04 | 2018-05-01 | 陈立均 | A kind of preparation process of lotus root piece preserved fruit |
-
2018
- 2018-07-09 CN CN201810743804.9A patent/CN109077170A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305049A (en) * | 2014-10-27 | 2015-01-28 | 赵慧 | Processing method of preserved lotus root slices |
| CN104381567A (en) * | 2014-11-20 | 2015-03-04 | 张金宝 | Method for preparing fruity honeyed lotus root slices |
| CN107494870A (en) * | 2017-06-23 | 2017-12-22 | 梁春 | A kind of processing method of lotus rhizome preserved fruit |
| CN107660637A (en) * | 2017-09-28 | 2018-02-06 | 福建省兴辉食品有限公司 | The processing technology of honey lotus rhizome |
| CN107969545A (en) * | 2017-12-04 | 2018-05-01 | 陈立均 | A kind of preparation process of lotus root piece preserved fruit |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115736078A (en) * | 2022-11-17 | 2023-03-07 | 台州宏臣食品有限公司 | Instant sugar-frost lotus root slices and preparation method thereof |
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Application publication date: 20181225 |