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Preparing method of American ginseng preserved fruit

A technology of American ginseng and candied fruit is applied in the production field of American ginseng candied fruit, which can solve the problems of affecting the health of customers and poor sealing performance.

Inactive Publication Date: 2012-06-27
WUHU FENGLIAN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the poor sealing performance of the existing packaging materials, after 6 months, the mold in the candied fruit often reached 300cfu / g, seriously affecting the health of customers

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A preparation method of candied American ginseng. Take 8 kg of American ginseng, slice it, add 2 kg of jujube flower honey concentrated at low temperature to a water content of less than 20%, marinate it for 24 hours, ultrasonicate it at 100khz for 10 minutes, and dry it at low temperature (50°C) , can be packaged, about 5g per bag.

Embodiment 2

[0012] A preparation method of candied American ginseng. Take 9 kg of American ginseng, slice it, add 2 kg of jujube honey that has been concentrated at low temperature to a water content of less than 20%, marinate for 24 hours, ultrasonicate at 120khz for 8 minutes, and dry at low temperature (60°C) , can be packaged, about 5g per bag.

Embodiment 3

[0014] A preparation method of candied American ginseng. Take 10 kg of American ginseng, slice it, add 2 kg of jujube flower honey concentrated at low temperature to a water content of less than 20%, marinate for 36 hours, ultrasonicate at 120khz for 5 minutes, and dry at low temperature (50°C) , can be packaged, about 5g per bag.

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PUM

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Abstract

The invention discloses a preparing method of American ginseng preserved fruit, which includes: taking a piece of American ginseng, cutting the American ginseng into sheets as thick as 1-3mm, adding honey into the sheets, pickling for 24-36 hours, performing 100-120 khz ultrasound for 5-10 minutes, drying for 24-36 hours at 50-60 DEG C, and finally bagging. Compared with the prior art, the preparing method of American ginseng preserved fruit leads the number of mould in the preserved fruit stored for six months to be lower than 30 cfu / g by using the ultrasound process after the pickling process.

Description

technical field [0001] The invention belongs to a food preparation method, in particular to a production method of American ginseng preserves. Background technique [0002] According to the notes in "Chinese Pharmacopoeia", honey has the effects of invigorating qi and promoting body fluid, moisturizing the lungs and relieving cough, and moistening the intestines. American ginseng has the effects of invigorating qi, nourishing yin, and clearing away fire. The above-mentioned product is an organic combination of the two tonics, which is convenient to eat and has a fresh taste, and is suitable for various groups of people. However, due to the poor sealing performance of the existing packaging materials, after 6 months, the mold in the candied fruit often reached 300cfu / g, seriously affecting the health of customers. Contents of the invention [0003] The technical problem to be solved by the invention is to provide a method for producing American ginseng preserves with less ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G3/48
Inventor 高元伦赵亮赵平赵庆深欧艳春赵起超汪荣贵杨宗保陶来飞范诗琨
Owner WUHU FENGLIAN