Lonicera-fragrantissima-flavored tamarind jam and preparation method
A technology of branch loquat and sour bean, which is applied in the field of branch loquat-flavored sour bean jam, to achieve the effects of easy realization, simple production process and easy preservation
- Summary
- Abstract
- Description
- Claims
- Application Information
AI Technical Summary
Problems solved by technology
Method used
Examples
Embodiment 1
[0023] Embodiment 1, a kind of sour bean jam of fork loquat flavor and preparation method, adopts the following steps:
[0024] A. Branch loquat fruit pretreatment: take fresh branch loquat fruit, put it into the washing tank, clean it with flowing water, beat in a pulper equipped with a 60-mesh screen, and make the branch loquat fruit pulp;
[0025] B. Sour bean pretreatment: take capers with complete skin and no insects, put them in the sink to clean them, put the pulp and tender skin into a beater equipped with a 60-mesh sieve for beating, and make sour bean pulp. Add fruit wine yeast with a weight of 2% sour bean pulp, seal it and let it stand for fermentation. When the alcohol content reaches 0.8% by weight, the fermentation ends;
[0026] C. Pretreatment of Chinese medicinal materials: Take 60% Polygonatum Polygonatum and 40% Achyranthes bidentata in proportion by weight, add water 7 times the weight of raw Chinese medicinal materials, soak for 2 hours, and then decoct...
Embodiment 2
[0033] Embodiment 2, a kind of sour bean jam of fork loquat flavor and preparation method, adopts the following steps:
[0034] A. Branch loquat fruit pretreatment: take fresh branch loquat fruit, put it into the washing tank, clean it with flowing water, beat it with a pulper equipped with an 80-mesh screen, and make the branch loquat fruit pulp;
[0035] B. Sour bean pretreatment: take capers with complete skin and no insects, put them in the sink to clean them, put the pulp and tender skin into a beater equipped with an 80-mesh screen for beating, and make sour bean pulp. Add fruit wine yeast with a weight of 1.5% of sour bean pulp, seal and let stand for fermentation, and stop the fermentation when the alcohol content reaches 0.6% by weight;
[0036] C. Pretreatment of Chinese herbal medicines: take 25% of Polygonatum Polygonatum, 20% of Achyranthes bidentata, 23% of Magnolia officinalis Magnolia officinalis, 15% of orchid orchid, and 17% of Chinese medicinal materials b...
Embodiment 3
[0048] Embodiment 3, a kind of sour bean jam of fork loquat flavor and preparation method, adopts the following steps:
[0049] A. Branch loquat fruit pretreatment: take fresh branch loquat fruit, put it into the washing tank, clean it with flowing water, beat it with a pulper equipped with a 100-mesh screen, and make the branch loquat fruit pulp;
[0050] B. Sour bean pretreatment: take capers with complete skin and no insects, put them in the sink to clean them, put the pulp and tender skin into a beater equipped with a 100-mesh sieve for beating, and make sour bean pulp. Add fruit wine yeast with a weight of 2% sour bean pulp, seal it and let it stand for fermentation. When the alcohol content reaches 0.8% by weight, the fermentation ends;
[0051] C. Pretreatment of Chinese medicinal materials: take 20% of Polygonatum Polygonatum, 13% of Achyranthes bidentata, 16% of Magnolia officinalis Magnolia officinalis, 12% of horned orchid, 15% of red nan, 12% of coriander seed, 1...
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