Processing technique of Chinese hawthorn fruit
A processing technology and technology of red fruit, applied in the processing field of red fruit food, can solve problems such as bodily injury, and achieve the effects of reducing weight, promoting gastrointestinal motility, and improving metabolism
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment Construction
[0014] The preparation method of red fruit food of the present invention is described in detail below.
[0015] First, prepare the raw materials in the following proportions for later use;
[0016] 70-90 parts of red fruit; 4-6 parts of Mingmu leaves; 6-8 parts of Luo Mengguo; 2-4 parts of lactic acid bacteria; 1.3-1.5 parts of white sugar; 0.5-1.5 parts of mulberry leaf powder;
[0017] Next, wash the red berries. To speed up pickling and subsequent processing, prunes can also be pierced with a bed of nails. Rinse the prunes with salt water to remove the sourness and dehydrate them. Put the plums, sugar and lomon fruit into the container to marinate for 12-30 hours. Sprinkle licorice powder, mulberry leaf powder, and cassia auricularia powder. After sterilization, add licorice powder. In this way, the red fruit food of the present invention has been made. In order to meet the needs of the market and make the product taste better, the red fruit can be dehumidified by air...
PUM
Abstract
Description
Claims
Application Information
- R&D Engineer
- R&D Manager
- IP Professional
- Industry Leading Data Capabilities
- Powerful AI technology
- Patent DNA Extraction
Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.
© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com