Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of figs, salt and pepper, applied in confectionery, confectionary industry, food science, etc., can solve the problems of insufficient utilization of nutrients, destruction of figs, lack of nutrition and health care functions, etc., to achieve rich raw materials and enhance immunity , rich color effect
Inactive Publication Date: 2017-01-04
安徽省怡果生态科技有限公司
View PDF5 Cites 3 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
However, figs have a short maturity period, and the fruit is easy to be soft and rotten after maturity, and it is not easy to store, and the nutrients cannot be fully utilized. The green fruit is processed into dried figs to prolong the edible period of figs and increase the added value.
[0003] The dried figs cur
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Image
Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
Click on the blue label to locate the original text in one second.
Reading with bidirectional positioning of images and text.
Smart Image
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0021] A salt and pepper dried fig green fruit, made of the following raw materials in parts by weight: fig 110, orange peel 23, dragon fruit peel 23, ginger 1.2, green onion 1.2, pepper 0.6, pepper 0.6, fennel 0.6, star anise 0.4, grass fruit 0.4, cinnamon 0.3, Angelica dahurica 0.3, Nutmeg 0.3, Amomum 0.3, Codonopsis 0.3, Pepper salt 2.1, Soy oligosaccharide 4, Lactobacillus bulgaricus 2, Vitamin C 0.4, Tremella polysaccharide 0.4, Chlorophyll 0.06.
[0022] The figs are 5-6 mature fresh organic green figs.
[0023] Described orange peel is fresh orange peel.
[0024] Described pitaya peel is fresh pitaya peel.
[0025] A preparation method of salt-and-pepper fig green fruit, specifically comprising the following steps:
[0026] (1) Add vitamin C to water with an amount 15 times the weight of vitamin C, and fully dissolve to obtain a vitamin C solution;
[0027] (2) Dissolve chlorophyll in water with an amount 100 times the weight of chlorophyll, and stir evenly to obtain...
Embodiment 2
[0035] A salt and pepper dried fig green fruit, made of the following raw materials in parts by weight: fig 113, orange peel 24, dragon fruit peel 24, ginger 1.3, green onion 1.3, pepper 0.7, pepper 0.7, fennel 0.7, star anise 0.5, grass fruit 0.5, cinnamon 0.4, Angelica dahurica 0.4, Nutmeg 0.4, Amomum 0.4, Codonopsis 0.4, Pepper salt 2.2, Soybean oligosaccharide 5, Lactobacillus bulgaricus 2, Vitamin C 0.5, Tremella polysaccharide 0.5, Chlorophyll 0.07.
[0036] Preparation method, with embodiment 1.
Embodiment 3
[0038] A salt and pepper dried fig green fruit, made of the following raw materials in parts by weight: fig 115, orange peel 25, dragon fruit peel 25, ginger 1.4, green onion 1.4, pepper 0.8, pepper 0.8, fennel 0.8, star anise 0.6, grass fruit 0.6, cinnamon 0.5, Angelica 0.5, nutmeg 0.5, Amomum 0.5, Codonopsis 0.5, salt and pepper 2.3, soybean oligosaccharide 6, Lactobacillus bulgaricus 3, vitamin C 0.6, tremella polysaccharide 0.6, chlorophyll 0.08.
[0039] Preparation method, with embodiment 1.
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a spiced salted dried green . The spiced salted dried green is prepared from the following raw materials: , orange peel, pitaya peel, ginger, green Chinese onion, hot pepper, black pepper, fennel, star anise, amomum tsaoko, cassia bark, radix angelicae, netmeg, fructus amomi, codonopsis pilosula, spiced salt, soybean oligosaccharide, lactobacillus bulgaricus, vitamin C, tremella polysaccharide and chlorophyll. The spiced salted dried green provided by the invention is rich in raw materials, balanced in nutrition and free of additives, and can beautify and care the skin, enhance the immunity, promote growth and development, protect heart vessels and cerebral vessels and resist oxidation, aging and cancers; the orange peel and the pitaya peel are added, so that wastes are turned into treasures, the cost is saved, color and luster are enriched, and the nutrition is balanced; after all the raw materials are uniformly mixed, the obtained mixture has a spiced salt flavor and has palatable saltiness and sourness, so that the conventional sweet and sour flavor of a dried fruit in the market is changed; drying is performed stage by stage according to the water content, so that drying is uniform, moisture regain is avoided, and the spiced salted dried green is integral in outer shape, crisp at the beginning of chewing, flexible after repeated chewing, and unique in mouth feel.
Description
technical field [0001] The invention mainly relates to the field of food processing, in particular to a dried green fruit of salt and pepper fig. Background technique [0002] Figs are rich in nutrition, rich in various amino acids, polysaccharides and vitamins. They are fragrant and sweet, have a high edible rate, and have more health functions. Inflammation and swelling, enhance disease resistance, anti-cancer and anti-cancer. However, the figs have a short maturation period, and the fruits are easy to be soft and rotten after ripening, and are not easy to store, and the nutrients cannot be fully utilized. The green fruits are processed into dried figs to prolong the edible period of the figs and increase the added value. [0003] The dried figs currently available in the market all have a sweet and sour taste and a single taste, and the nutritional components of the figs are greatly damaged during the preparation process, lacking nutritional and health functions. A vari...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more