Winey dried plum and preparation method thereof
A production method and technology of wine taste, applied in confectionary, confectionary industry, food science, etc., can solve problems such as single taste and unfavorable human health, and achieve the effect of simple process, convenient operation and low raw material
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Embodiment 1
[0017] A wine-flavored dried plum is prepared from the following raw materials in parts by weight: 90 parts of white wine, 15 parts of Maca, 15 parts of medlar, 15 parts of rock sugar and 300 parts of dried plum.
[0018] The preparation method of the above-mentioned wine-flavored dried plums with anti-fatigue effect comprises the following steps:
[0019] (1) Select the following raw materials by weight: 90 parts of white wine, 15 parts of Maca, 15 parts of medlar, 15 parts of rock sugar;
[0020] Maca, medlar are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;
[0021] (2) Dry 300 parts of dried plums at 40°C until the moisture content is between 25-35%, soak in the extract obtained in step (1) for 3-6 hours, and then dry to the moisture content of 25-35% Between, repeat drying, soaking step, until described extracting solution is absorbed completely by dried plum;
[0022] (3) drying the dried plums obtained in t...
Embodiment 2
[0024] A wine-flavored dried plum is made from the following raw materials in parts by weight: 95 parts of white wine, 20 parts of Maca, 20 parts of medlar, 20 parts of rock sugar and 400 parts of dried plum.
[0025] The preparation method of the above-mentioned wine-flavored dried plums with anti-fatigue effect comprises the following steps:
[0026] (1) Select the following raw materials in parts by weight: 95 parts of white wine, 20 parts of maca, 20 parts of medlar, 20 parts of rock sugar;
[0027] Maca, medlar are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;
[0028] (2) Dry 400 parts of dried plums at 40°C until the moisture content is between 25-35%, soak in the extract obtained in step (1) for 3-6 hours, and then dry to the moisture content of 25-35% Between, repeat drying, soaking step, until described extracting solution is absorbed completely by dried plum;
[0029] (3) drying the dried plums obtained...
Embodiment 3
[0031] A wine-flavored dried plum is prepared from the following raw materials in parts by weight: 100 parts of white wine, 30 parts of Maca, 30 parts of medlar, 30 parts of rock sugar and 500 parts of dried plum.
[0032] The preparation method of the above-mentioned wine-flavored dried plums with anti-fatigue effect comprises the following steps:
[0033] (1) Select the following raw materials by weight: 100 parts of white wine, 30 parts of Maca, 30 parts of medlar, 30 parts of rock sugar;
[0034] Maca, medlar are crushed and mixed with rock sugar, soaked in white wine for 15-20 days, and filtered to obtain the extract;
[0035] (2) Dry 500 parts of dried plums at 40°C until the moisture content is between 25-35%, soak in the extract obtained in step (1) for 3-6 hours, and then dry to the moisture content of 25-35% Between, repeat the steps of drying and soaking until the extract is absorbed by dried plums;
[0036] (3) drying the dried plums obtained in the step (2) unti...
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