Production method of fructus physalis pubescens cans
A production process, the technology of Russula niang, applied in food preservation, fruit and vegetable preservation, heating preservation of fruits/vegetables, etc., can solve problems such as unhealthy health and poor temperature and time control
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Embodiment 1
[0037] refer to figure 1 , the present invention provides a technical solution: a method for making canned red mushroom, the ingredients include 15 parts of red mushroom, 30 parts of purified water and 7 parts of rock sugar, and its production process includes the following three parts:
[0038] S1: Processing of raw materials, peel off the skin of Russula niang to get Russula niang fruit, select Russula niang fruit with smooth and non-dented fruit surface, remove impurities and rot disease Russula niang fruit; select high-quality Russula niang fruit Soak in clean water for 1-2 hours, then rinse with running water to remove the dust on the surface of Russula niang fruit; then disinfect the washed Russula niang fruit; use the temperature of 50°C for the Russula niang fruit after the above steps Steam for 5 minutes; cool the steamed red mushroom fruit at minus 10 degrees Celsius for later use;
[0039] S2: bottle processing, rinse the bottle in flowing water to remove stains on...
Embodiment 2
[0043] refer to figure 1 , the present invention provides a technical solution: a method for making canned red mushroom, the ingredients include 10 parts of red mushroom, 20 parts of purified water and 5 parts of rock sugar, and its production process includes the following three parts:
[0044] S1: Processing of raw materials, peel off the skin of Russula niang to get Russula niang fruit, select Russula niang fruit with smooth and non-dented fruit surface, remove impurities and rot disease Russula niang fruit; select high-quality Russula niang fruit Soak in clean water for 1-2 hours, then rinse with running water to remove the dust on the surface of Russula niang fruit; then disinfect the washed Russula niang fruit; use the temperature of 50°C for the Russula niang fruit after the above steps Steam for 5 minutes; cool the steamed red mushroom fruit at minus 10 degrees Celsius for later use;
[0045] S2: bottle processing, rinse the bottle in flowing water to remove stains on...
Embodiment 3
[0049] refer to figure 1 , the present invention provides a technical solution: a method for making canned red mushroom, the ingredients include 20 parts of red mushroom, 40 parts of purified water and 10 parts of rock sugar, and its production process includes the following three parts:
[0050] S1: Processing of raw materials, peel off the skin of Russula niang to get Russula niang fruit, select Russula niang fruit with smooth and non-dented fruit surface, remove impurities and rot disease Russula niang fruit; select high-quality Russula niang fruit Soak in clean water for 1-2 hours, then rinse with running water to remove the dust on the surface of Russula niang fruit; then disinfect the washed Russula niang fruit; use the temperature of 50°C for the Russula niang fruit after the above steps Steam for 5 minutes; cool the steamed red mushroom fruit at minus 10 degrees Celsius for later use;
[0051] S2: bottle processing, rinse the bottle in flowing water to remove stains o...
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