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Method for making coconut mango bar

A production method and technology of coconut-flavored mangoes are applied in the directions of dough processing, baking, and baked goods, etc., which can solve the problems of fresh mangoes being difficult to store, and achieve the effects of crisp and crisp taste, prevention of arteriosclerosis, and prevention of high blood pressure.

Inactive Publication Date: 2015-12-16
NANLING DENDROBIUM IND ASSOC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that fresh mangoes are not easy to store, and to provide a method for making coconut-flavored mango sticks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A kind of preparation method of coconut-flavored mango bar, concrete operation steps are:

[0016] (1) Making mango puree: choose fresh mangoes and potatoes without buds, mildew, and no pests and diseases. After soaking for 28 minutes, wash the surface sediment and other impurities with clean water, then steam them in a steamer, take them out and peel them. crushed into mud;

[0017] (2) Making peony bark powder: wash the peony bark and green tea, add water to boil for 20 minutes, pour into lime water and soak for 6 hours, then rinse with clean water repeatedly, cut into small pieces, soak in 3% salt water for 4 hours, and rinse with water Remove salt, dry and grind into powder;

[0018] (3) Flour mixing: put various raw materials into the noodle mixer according to the recipe, then add a little Fritillaria powder and rambutan juice, stir well, and let stand for 10 minutes;

[0019] (4) Shaping and frying: Heat an appropriate amount of peanut oil. When the oil temperat...

Embodiment 2

[0022] A kind of preparation method of coconut-flavored mango bar, concrete operation steps are:

[0023] (1) Making mango puree: choose fresh mangoes and taros that have no buds, no mildew, no diseases and insect pests, soak them for 35 minutes, wash their surface sediment and other impurities with clean water, then steam them in a steamer, take them out and peel them. crushed into mud;

[0024] (2) Making peony skin powder: wash the peony skin, Wujia skin, and tangerine peel, add water to boil for 8 minutes, pour into lime water and soak for 2 hours, then rinse with clean water repeatedly, cut into small pieces, and soak in 6% salt water for 65 minutes , and rinsed with water to remove the salt, dried, and ground into powder;

[0025] (3) Flour mixing: Put various raw materials into the dough mixer according to the recipe, add appropriate amount of coix seed and Luo Han fruit pulp, stir well, and let stand for 30 minutes;

[0026] (4) Shaping and frying: Heat an appropriat...

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PUM

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Abstract

The invention discloses a method for making coconut mango bar, and belongs to the field of food processing. The method is characterized in that the formula comprises the following components: 12kg of mango, 18kg of corn flour, 2kg of rhizoma smilacis glabrae powder, 6kg of sweet coconut milk, 15kg of glucose, 1kg of moutan bark powder, 0.5kg of rose sauce, 3kg of skim milk powder, 5kg of extractum glycyrrhizae, 0.85kg of ferment powder and a proper amount of soybean oil and salt. The method comprises the following processing steps: selecting materials, making paste, preparing the moutan bark powder, mixing the powder, shaping, frying, drying in air, and packaging. The method has the beneficial effects that the coconut mango bar is fragrant and crispy in taste and rich in fruit fragrance, and has the fragrant and glutinous flavor or mango. The coconut mango bar is rich in nutrient, vitamin C and mineral, is beneficial to maintain beauty and keep young as well as kill bacterium and prevent cancer, has a dietary therapy function of preventing arteriosclerosis and hypertension, and is a green and nutrient food which is applicable to both the old and the young and is economic and practical.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing coconut-flavored mango sticks. Background technique [0002] Mango, known as the "King of Tropical Fruits", is deeply loved by people because of its delicate flesh and unique flavor. The shape of mango fruit is oval, kidney-shaped and obovate, etc. The peel of mature fruit is green, yellow, and even purple-red, and the pulp is orange-yellow. The juice and fiber vary with the variety. The mango fruit is oval and smooth, the peel is lemon yellow, the taste is sweet, and the shape is beautiful. [0003] The role of mango: 1. Mango has the effect of clearing the stomach, and has a certain antiemetic effect on motion sickness and seasickness. 2. Anti-cancer: According to modern dietary point of view, mango contains a lot of vitamin A, so it has anti-cancer and anti-cancer effects. 3. Beautify the skin: Since mangoes contain a lot of vitamins, regular consumption of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00A21D2/36
CPCA21D2/36
Inventor 梁平汪南怡靳根强陈宏生张大伟
Owner NANLING DENDROBIUM IND ASSOC