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Method for preparing preserved spinach and chrysanthemum

A production method and technology of pineapple, applied in confectionery, confectionary industry, food science, etc., can solve the problems of unreported pineapple preserved fruit and product launch, and achieve the effect of meat flexibility, moist texture and convenient consumption

Active Publication Date: 2013-07-24
汪永辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In the modern food industry, people fully develop the stems and leaves of spinach, make dry products after dehydration, and make noodles after squeezing the juice. Supplemented with chrysanthemums of the same origin as medicine and food, it is made into preserved spinach and chrysanthemums, and there is no report or product listing

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] Embodiment, a kind of preparation method of preserved pineapple adopts the following steps:

[0018] 1. Pretreatment of raw materials: take fresh spinach with thick roots, remove the leaves and fibrous roots, keep the spinach roots, and clean them;

[0019] 2. Billet making: Drain the pretreated spinach root, drain the body surface water, cut into 2.5 cm long sections, and make spinach root billet;

[0020] 3. Sugar stain: Take 3 kg of chrysanthemum, add 35 kg of white sugar, 100 kg of water, boil for 5-10 minutes, pass through a 100 mesh screen after cooling, the filtrate is chrysanthemum sugar aqueous solution; take 100 kg of spinach root blank and put it in a stainless steel container , add 80 kg of chrysanthemum sugar aqueous solution, soak in 25 ℃ environment for 20 hours;

[0021] 4. Candied cooking: Pour the candied spinach root base and chrysanthemum sugar solution into a stainless steel interlayer pot, then add 0.6 kg of citric acid, stir well, boil, and when ...

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PUM

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Abstract

The invention discloses a method for preparing preserved spinach and chrysanthemum. According to the method, spinach root which is a byproduct in the deep processing of spinach and chrysanthemum which is both medicine and food are matched and prepared into preserved spinach and chrysanthemum with health-care functions through the steps of raw material preprocessing, blanking preparing, sugaring, boiling with sugar, drying, sugar coating, packaging, inspecting and the like. The finished product of preserved spinach and chrysanthemum is semitransparent, has fragrant and sweet tastes of spinach root and chrysanthemum, moist texture and flexible meat, is easy to take and has the health-care functions of nourishing yin, relaxing bowel, protecting liver, improving eyesight, tonifying spleen andpromoting appetite. By the method, byproducts generated during the deep processing of agricultural products can be fully used and a new way is provided for helping farmers to get rid of poverty and become better off.

Description

technical field [0001] The invention relates to a method for making candied fruit, in particular to a method for producing preserved spinach by selecting spinach root and chrysanthemum as raw materials. Background technique [0002] Spinach, Chenopodiaceae spinach plant, one of the vegetables that people often eat in our country. "Southern Yunnan Materia Medica" contains: sweet, slightly pungent, warm in nature, enters the spleen and lung meridians, dispels wind and improves eyesight, opens the key points, and injures the stomach. "National Chinese Herbal Medicine Compilation" contains: Nourishing yin and calming the liver, quenching thirst and moistening the intestines, treating high blood pressure, headache, dizziness, red eyes due to wind-fire, diabetes, and constipation. "Diet Therapy Materia Medica" contains: sharpening the five internal organs, clearing stomach heat, and detoxifying heat. Modern studies have confirmed that spinach roots, stems and leaves contain a la...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G3/48
Inventor 汪永辉
Owner 汪永辉
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