Syrup water dropwort can and processing technology thereof

A processing technology, cress technology, applied in the direction of preservation of fruits/vegetables with sugar, climate change adaptation, food preparation, etc., to achieve the effect of extending the storage period

Inactive Publication Date: 2015-09-09
TONGCHENG GUNIUBEI AGRI DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Cress has the effects of invigorating the stomach, diuresis, purifying blood and regulating menstruation, lowering blood pressure, and calming down. It can be used for dizziness, headache, upset and irritability caused by high blood pressure. Cress products are all salty products, and ...

Method used

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Examples

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specific Embodiment approach

[0015] A specific embodiment of a canned water celery in syrup and its processing technology of the present invention: a canned water celery in sugar water, prepared from the following raw materials in parts by weight: 80-100 parts of water celery, 20-30 parts of white sugar, 10-15 parts of honey 1-2 parts of citric acid, 120-200 parts of purified water. It can also be prepared from the following raw materials in parts by weight: 80-100 parts of cress, 10-20 parts of maltose, 10-15 parts of honey, 1-2 parts of citric acid and 120-200 parts of purified water. A processing technology for canned cress in syrup, the processing steps of which are: (1) Raw material pretreatment: harvesting fresh and plump cress, picking leaves and removing roots, pre-cooling with tap water at normal temperature, cleaning and cutting into 3-5cm Long and short sections; (2) Disinfection and color protection: Soak the water celery section in a sterilizer for steam cooking and disinfection, the disinfec...

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Abstract

The invention discloses a syrup water dropwort can and a processing technology thereof. The can is prepared from the following raw materials in parts by weight: 80-100 parts of water dropwort, 20-30 parts of white granulated sugar, 10-15 parts of honey, 1-2 parts of citric acid and 120-200 parts of purified water. The invention relates to the syrup water dropwort can and the processing technology thereof. By preparing the water dropwort into the syrup can, the type of sweet cans is increased while the storage period is prolonged and a novel development direction is provided for the water dropwort. The boundary that only fruits can serve as the raw materials of the sweet can is changed, so that various nutrients in the water dropwort are supplemented while children enjoy dessert, and therefore, the invention provides a method for happily eating vegetables for children who do not like eating vegetables.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a canned cress in syrup and a processing technology thereof. Background technique [0002] Cress has the effects of invigorating the stomach, diuresis, purifying blood and regulating menstruation, lowering blood pressure, and calming down. It can be used for dizziness, headache, upset and irritability caused by high blood pressure. Cress products are all salty products, and there are few sweets of cress. Therefore, if cress is made into canned syrup, it will definitely be welcomed by children, so that children can supplement the various nutrients rich in cress while enjoying sweets , provides a way for children who don't like to eat vegetables to eat vegetables happily. The invention introduces a canned water celery in syrup and its processing technology. The water celery is made into a canned water celery, which prolongs the storage period of the water celery and provides a ne...

Claims

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Application Information

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IPC IPC(8): A23L1/212A23L1/09A23B7/08
CPCA23B7/08Y02A40/90
Inventor 华长虹
Owner TONGCHENG GUNIUBEI AGRI DEV
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