CN109123331A - 一种百合花菜干及其制备方法 - Google Patents
一种百合花菜干及其制备方法 Download PDFInfo
- Publication number
- CN109123331A CN109123331A CN201811069512.8A CN201811069512A CN109123331A CN 109123331 A CN109123331 A CN 109123331A CN 201811069512 A CN201811069512 A CN 201811069512A CN 109123331 A CN109123331 A CN 109123331A
- Authority
- CN
- China
- Prior art keywords
- parts
- lily
- drying
- cloves
- dried vegetable
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000234435 Lilium Species 0.000 title claims abstract description 69
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 26
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 26
- 235000000346 sugar Nutrition 0.000 claims abstract description 15
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 14
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 14
- 241000208671 Campanulaceae Species 0.000 claims abstract description 13
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 13
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 13
- 240000000467 Carum carvi Species 0.000 claims abstract description 13
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 13
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 13
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 13
- 244000246386 Mentha pulegium Species 0.000 claims abstract description 13
- 235000016257 Mentha pulegium Nutrition 0.000 claims abstract description 13
- 235000004357 Mentha x piperita Nutrition 0.000 claims abstract description 13
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 235000001050 hortel pimenta Nutrition 0.000 claims abstract description 13
- 239000011435 rock Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000020097 white wine Nutrition 0.000 claims abstract description 13
- 210000000582 semen Anatomy 0.000 claims abstract description 12
- 229930187479 gypenoside Natural products 0.000 claims abstract description 11
- ZRBFCAALKKNCJG-UHFFFAOYSA-N gypenoside-XVII Natural products C1CC(C2(CCC3C(C)(C)C(OC4C(C(O)C(O)C(CO)O4)O)CCC3(C)C2CC2O)C)(C)C2C1C(C)(CCC=C(C)C)OC(C(C(O)C1O)O)OC1COC1OC(CO)C(O)C(O)C1O ZRBFCAALKKNCJG-UHFFFAOYSA-N 0.000 claims abstract description 11
- 244000111489 Gardenia augusta Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000001035 drying Methods 0.000 claims description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 21
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims 1
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims 1
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims 1
- 229930182470 glycoside Natural products 0.000 claims 1
- 150000002338 glycosides Chemical class 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 239000000344 soap Substances 0.000 claims 1
- 230000018044 dehydration Effects 0.000 abstract description 5
- 238000006297 dehydration reaction Methods 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000002994 raw material Substances 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 240000001972 Gardenia jasminoides Species 0.000 description 6
- 239000002304 perfume Substances 0.000 description 5
- 235000018958 Gardenia augusta Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 210000004072 lung Anatomy 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 206010011224 Cough Diseases 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- IAKHMKGGTNLKSZ-INIZCTEOSA-N (S)-colchicine Chemical compound C1([C@@H](NC(C)=O)CC2)=CC(=O)C(OC)=CC=C1C1=C2C=C(OC)C(OC)=C1OC IAKHMKGGTNLKSZ-INIZCTEOSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000756943 Codonopsis Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001315001 Lilium concolor Species 0.000 description 1
- 244000003342 Lilium longiflorum Species 0.000 description 1
- 235000005356 Lilium longiflorum Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003449 preventive effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000000053 special nutrition Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种百合花菜干，是用以下重量配比的原料制作而成：百合花80‑120份、精盐4‑6份、冰糖2‑5份、大料1‑3份、白酒1‑3份、香菜2‑5份、青梅2‑5份、姜2‑5份、八角茴香2‑5份、小茴香1‑3份、薄荷3‑4份、泡椒2‑5份、丁香1‑3份、栀子花1‑3份、沙苑子1‑3份、杜仲叶1‑3份、桔梗1‑3份、绞股蓝皂苷1‑3份。经过清洗、晾晒、切丝、煎煮、脱水、除菌等工艺制成。本发明采用将百合花放入锅中煮汤时，百合花中留有栀子花、丁香、薄荷的清新、淡雅的味道，增加百合花的香气，使百合花更加入味，口感更好，味道更鲜。
Description
技术领域
本发明属于食品技术领域，更具体地说，尤其涉及一种百合花菜干。
背景技术
百合花润肺，润肺，清火，安神。主治：眩晕，咳嗽，夜寐不安等；百合花茶：百合花富含蛋白质、糖、磷、铁以及多种微量元素，具有极高的医疗价值和食用价值。早在2000多年前，百合就被用于治病中。常用的百合药膳方有蜜煎百合、百合香米粥、百合党参猪肺汤、百合鸡子汤、百合煨肉等。它们都是百合大家族的成员，花朵艳丽的种类作为观花之用，而鳞茎肥厚的种类主要供食用，譬如麝香百合和山丹百合以赏花为主，宜兴百合和兰州百合主供食用。
百合除含有蛋白质21.29％、脂肪12.43％、还原糖11.47％、淀粉1.61％，及钙、磷、铁、每百克含1。443毫克维生素B、21.2毫克维生素C等营养素外，还含有一些特殊的营养成分，如秋水仙碱等多种生物碱。这些成分综合作用于人体，不仅具有良好的营养滋补之功，而且还对秋季气候干燥而引起的多种季节性疾病有一定的防治作用。中医上讲鲜百合具有养心安神，润肺止咳的功效，对病后虚弱的人非常有益。
目前，市场上的百合花产品多以生品或观赏为主，少有菜干制品，不方便保存和携带，无法满足市场需求。
发明内容
本发明的目的在于提供一种百合花菜干及其制备方法。
本发明的目的可以通过以下技术方案实现：
一种百合花菜干，按照重量份配方如下：百合花80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、香菜2-5份、青梅2-5份、姜2-5份、八角茴香2-5份、小茴香1-3份、薄荷3-4份、泡椒2-5份、丁香1-3份、栀子花1-3份、沙苑子1-3份、杜仲叶1-3份、桔梗1-3份、绞股蓝皂苷1-3份。
所述的一种百合花菜干，按照重量份配方如下：百合花100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜4份、青梅4份、姜4份、八角茴香3份、小茴香2份、薄荷3份、泡椒3份、丁香2份、栀子花2份、沙苑子2份、杜仲叶2份、桔梗2份、绞股蓝皂苷2份。
所述的一种百合花菜干，制备方法包括以下步骤：
S1、按重量配比，选取优质的百合花，用清水清洗后置于阳光下自然晾晒1-2小时，备用；
S2、按重量配比，选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香，加水放入锅中加热至水温在80-100℃时，将百合花放入锅中煮30-60秒；
S3、将然后将煮完的百合花捞出，沥干水分，按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的百合花，然后放入烘干脱水机中，进行烘干脱水；
S4、将烘干脱水后的百合花利用紫外线除菌装置除菌后，包装成袋，制得成品。
所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
本发明的有益效果：本发明采用将百合花放入锅中煮汤时，百合花中留有檀香、丁香、栀子花、桔梗的清新、淡雅的味道，增加百合花的香气，使百合花更加入味，口感更好，味道更鲜。
具体实施方式
下面结合具体实施例对本发明作进一步详细描述。
实施例1
一种百合花菜干，按照重量份配方如下：百合花80份、精盐4份、冰糖2份、大料1份、白酒1份、香菜2份、青梅2份、姜2份、八角茴香2份、小茴香1份、薄荷3份、泡椒2份、丁香1份、栀子花1份、沙苑子1份、杜仲叶1份、桔梗1份、绞股蓝皂苷1份。
制备方法包括以下步骤：
S1、按重量配比，选取优质的百合花，用清水清洗后置于阳光下自然晾晒2小时，备用；
S2、按重量配比，选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香，加水放入锅中加热至水温在80℃时，将百合花放入锅中煮60秒；
S3、将然后将煮完的百合花捞出，沥干水分，按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的百合花，然后放入烘干脱水机中，进行烘干脱水，烘干温度为50℃，烘干时间为60分钟；
S4、将烘干脱水后的百合花利用紫外线除菌装置除菌后，包装成袋，制得成品。
实施例2
一种百合花菜干，按照重量份配方如下：百合花120份、精盐6份、冰糖5份、大料3份、白酒3份、香菜5份、青梅5份、姜5份、八角茴香5份、小茴香3份、薄荷4份、泡椒5份、丁香3份、栀子花3份、沙苑子3份、杜仲叶3份、桔梗3份、绞股蓝皂苷3份。
制备方法包括以下步骤：
S1、按重量配比，选取优质的百合花，用清水清洗后置于阳光下自然晾晒1小时，备用；
S2、按重量配比，选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香，加水放入锅中加热至水温在80℃时，将切成丝的百合花放入锅中煮60秒；
S3、将然后将煮完的百合花捞出，沥干水分，按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的百合花，然后放入烘干脱水机中，进行烘干脱水，烘干温度为70℃，烘干时间为20分钟；
S4、将烘干脱水后的百合花利用紫外线除菌装置除菌后，包装成袋，制得成品。
实施例3
一种百合花菜干，按照重量份配方如下：百合花100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜4份、青梅4份、姜4份、八角茴香3份、小茴香2份、薄荷3份、泡椒3份、丁香2份、栀子花2份、沙苑子2份、杜仲叶2份、桔梗2份、绞股蓝皂苷2份。
制备方法包括以下步骤：
S1、按重量配比，选取优质的百合花，用清水清洗后置于阳光下自然晾晒1小时，备用；
S2、按重量配比，选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香，加水放入锅中加热至水温在90℃时，将百合花放入锅中煮30秒；
S3、将然后将煮完的百合花捞出，沥干水分，按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的百合花，然后放入烘干脱水机中，进行烘干脱水，烘干温度为60℃，烘干时间为40分钟；
S4、将烘干脱水后的百合花利用紫外线除菌装置除菌后，包装成袋，制得成品。
以上内容仅仅是对本发明所作的举例和说明，所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代，只要不偏离发明的构思或者超越本权利要求书所定义的范围，均应属于本发明的保护范围。
Claims (4)
1.一种百合花菜干，其特征在于，按照重量份配方如下：百合花80-120份、精盐4-6份、冰糖2-5份、大料1-3份、白酒1-3份、香菜2-5份、青梅2-5份、姜2-5份、八角茴香2-5份、小茴香1-3份、薄荷3-4份、泡椒2-5份、丁香1-3份、栀子花1-3份、沙苑子1-3份、杜仲叶1-3份、桔梗1-3份、绞股蓝皂苷1-3份。
2.根据权利要求1所述的一种百合花菜干，其特征在于，按照重量份配方如下：百合花100份、精盐5份、冰糖3份、大料2份、白酒2份、香菜4份、青梅4份、姜4份、八角茴香3份、小茴香2份、薄荷3份、泡椒3份、丁香2份、栀子花2份、沙苑子2份、杜仲叶2份、桔梗2份、绞股蓝皂苷2份。
3.根据权利要求1或2所述的一种百合花菜干，其特征在于,制备方法包括以下步骤：
S1、按重量配比，选取优质的百合花，用清水清洗后置于阳光下自然晾晒1-2小时，备用；
S2、按重量配比，选取优质精盐、冰糖、大料、白酒、香菜、青梅、姜、八角茴香、小茴香，加水放入锅中加热至水温在80-100℃时，将百合花放入锅中煮30-60秒；
S3、将然后将煮完的百合花捞出，沥干水分，按照重量份取薄荷、泡椒、丁香、栀子花、沙苑子、杜仲叶、桔梗、绞股蓝皂苷混合沥干的百合花丝，然后放入烘干脱水机中，进行烘干脱水；
S4、将烘干脱水后的百合花丝利用紫外线除菌装置除菌后，包装成袋，制得成品。
4.根据权利要求3所述的一种百合花菜干的制作方法，其特征在于，所述步骤3中，烘干温度为50-70℃，烘干时间为20-60分钟。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811069512.8A CN109123331A (zh) | 2018-09-13 | 2018-09-13 | 一种百合花菜干及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811069512.8A CN109123331A (zh) | 2018-09-13 | 2018-09-13 | 一种百合花菜干及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123331A true CN109123331A (zh) | 2019-01-04 |
Family
ID=64825303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811069512.8A Pending CN109123331A (zh) | 2018-09-13 | 2018-09-13 | 一种百合花菜干及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123331A (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105519898A (zh) * | 2014-10-25 | 2016-04-27 | 哈尔滨天一生态农副产品有限公司 | 一种百合花菜干及其制作方法 |
| CN105614417A (zh) * | 2014-10-25 | 2016-06-01 | 哈尔滨天一生态农副产品有限公司 | 一种玫瑰花菜干及其制作方法 |
| CN107751876A (zh) * | 2017-10-30 | 2018-03-06 | 桐城市天地泰农业科技有限公司 | 一种黄花菜菜干及其制作方法 |
| CN107853628A (zh) * | 2017-10-30 | 2018-03-30 | 桐城市天地泰农业科技有限公司 | 一种薄荷风味茄子菜干 |
-
2018
- 2018-09-13 CN CN201811069512.8A patent/CN109123331A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105519898A (zh) * | 2014-10-25 | 2016-04-27 | 哈尔滨天一生态农副产品有限公司 | 一种百合花菜干及其制作方法 |
| CN105614417A (zh) * | 2014-10-25 | 2016-06-01 | 哈尔滨天一生态农副产品有限公司 | 一种玫瑰花菜干及其制作方法 |
| CN107751876A (zh) * | 2017-10-30 | 2018-03-06 | 桐城市天地泰农业科技有限公司 | 一种黄花菜菜干及其制作方法 |
| CN107853628A (zh) * | 2017-10-30 | 2018-03-30 | 桐城市天地泰农业科技有限公司 | 一种薄荷风味茄子菜干 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101783441B1 (ko) | 육류용 약선 조림소스의 제조방법 | |
| CN103564389A (zh) | 一种滋阴补肾的海参料酒及其制备方法 | |
| CN103704791A (zh) | 一种香椿花生酱及其制备方法 | |
| CN104222986A (zh) | 火锅底料及其制备方法 | |
| CN105613825A (zh) | 一种速溶百合奶茶 | |
| CN105725118A (zh) | 一种笋干的制备方法 | |
| CN103989088A (zh) | 一种苦丁茶小麦胚芽粉及其制备方法 | |
| CN103652571A (zh) | 一种果馅汤圆及其制备方法 | |
| CN105519898A (zh) | 一种百合花菜干及其制作方法 | |
| CN105994800A (zh) | 一种止咳平喘竹叶保健茶 | |
| CN104450466A (zh) | 一种海胆保健酒及其生产方法 | |
| CN103416795A (zh) | 一种含三种花椒的滋补火锅汤料及制备方法 | |
| CN107853628A (zh) | 一种薄荷风味茄子菜干 | |
| CN109123331A (zh) | 一种百合花菜干及其制备方法 | |
| CN106262597A (zh) | 一种鳜鱼调味卤汁及其制作方法 | |
| CN105942214A (zh) | 一种豆鼓鸡的制作方法 | |
| CN104498298B (zh) | 一种高粱酒及其制备方法 | |
| CN106689301A (zh) | 一种千日红风味方便面绿豆糕 | |
| CN106616878A (zh) | 一种保健沙拉酱 | |
| CN106579287A (zh) | 一种猪骨香味卤汁及其制作方法 | |
| CN105918487A (zh) | 一种防腹泻茉莉香味淡红色腐竹及其制备方法 | |
| CN105918486A (zh) | 一种防治咳嗽薄荷香味腐竹 | |
| CN106262437A (zh) | 一种猪骨调味卤汁及其制作方法 | |
| CN106490274A (zh) | 一种苦麻菜文丁果叶混合保健茶 | |
| CN103989090A (zh) | 一种绿茶味小麦胚芽粉及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190104 |
|
| RJ01 | Rejection of invention patent application after publication |