Preparation method of red jujube-medlar carya illinoensis koch
A technology of pecan fruit and jujube, which is applied in food preparation, functions of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of insufficient nutrition, large amount of flavor added, single category, etc., and achieve high nutritional value, Solve the effect of single category and simple process
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Example Embodiment
[0023] Example one:
[0024] A preparation method of red jujube wolfberry pecan fruit specifically includes the following steps:
[0025] (1) Raw material pretreatment: pick out the moldy and moth-eaten fruits in the raw materials to avoid cross-contamination of the raw materials, and remove the impurities such as branches, sand, glass, plastic, husk and kernel fragments, and then place the pecans Drain after repeated washing in the washing machine;
[0026] (2) Opening: Use an opening machine to mechanically open the pretreated pecans;
[0027] (3) Clearing and removing astringency: Set the temperature of the blast oven to 185°C when curing, and when the temperature of the oven rises to the set parameters, quickly put the pecans after opening in step (2) into the oven for 25 minutes of high temperature Crushing and removing astringency, this step is a critical step, and the time for the finalization must be strictly controlled, too long or too short will have a great impact on the q...
Example Embodiment
[0035] Embodiment two:
[0036] A preparation method of red jujube wolfberry pecan fruit specifically includes the following steps:
[0037] (1) Raw material pretreatment: pick out the moldy and moth-eaten fruits in the raw materials to avoid cross-contamination of the raw materials, and remove the impurities such as branches, sand, glass, plastic, husk and kernel fragments, and then place the pecans Drain after repeated washing in the washing machine;
[0038] (2) Opening: Use an opening machine to mechanically open the pretreated pecans;
[0039] (3) Clearing and removing astringency: Set the temperature of the blast oven to 190°C during the curing, and when the temperature of the oven rises to the set parameters, quickly put the pecans after the opening in step (2) into the oven for 20 minutes of high temperature Crushing and removing astringency, this step is a critical step, and the time for the finalization must be strictly controlled, too long or too short will have a great im...
Example Embodiment
[0047] Embodiment three:
[0048] A preparation method of red jujube wolfberry pecan fruit specifically includes the following steps:
[0049] (1) Raw material pretreatment: pick out the moldy and moth-eaten fruits in the raw materials to avoid cross-contamination of the raw materials, and remove the impurities such as branches, sand, glass, plastic, husk and kernel fragments, and then place the pecans Drain after repeated washing in the washing machine;
[0050] (2) Opening: Use an opening machine to mechanically open the pretreated pecans;
[0051] (3) Clearing and removing astringency: Set the temperature of the blast oven to 187°C during the curing, and when the temperature of the oven rises to the set parameters, quickly put the pecans after the opening in step (2) into the oven for 23 minutes of high temperature This step is a critical step to remove the astringency, and the time for the completion must be strictly controlled. Too long or too short will have a great impact on t...
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