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1)  preserved kidney bean
芸豆蜜饯
1.
The processing technology for low-sugar preserved kidney bean was studied.
研究了低糖芸豆蜜饯生产工艺。
2)  preserved fruit
蜜饯
1.
Method for determination of synthetic colors (Tartrazine, Amaranth, Ponceau 4R, Sunset yellow, Brilliant blue ) in preserved fruit was developed.
建立了蜜饯中食用合成色素(柠檬黄、苋菜红、胭脂红、日落黄、亮蓝)的高效液相色谱测定方法,采用C18(4。
2.
It mainly introduced an aloe drink,aloe gum-ball drink,aloe,and aloe preserved fruit.
本文主要介绍芦荟饮料、芦荟果冻、芦荟蜜饯的研制。
3)  Succade [英][sə'keid]  [美][sə'ked]
蜜饯
1.
This article discussed the optimization of vacuum freeze-drying and succade process of flammulina velutipes .
讨论了新鲜金针菇的不同预处理方法及其真空冷冻干燥和蜜饯加工条件的优化。
2.
To establish the method of determination of dulcin in succade by HPLC.
建立蜜饯食品中甘素的测定方法。
4)  Candied fruit
蜜饯
1.
Microwave digestion technology and ashing method are used to deal with candied fruit samples,flame atomic absorption spectrometry is used to determinate copper content of samples,the test results showed that relative error between results of samples treat-ed with microwave digestion method and that of ashing method was 1.
用微波消解技术与灰化法分别处理蜜饯样品,用火焰原子吸收法测定样品中铜的含量,试验表明微波消解处理的样品与传统国标规定的灰化法处理的样品检测结果相对误差为1。
5)  glazed waxberry
杨梅蜜饯
1.
Sucrose was replaced with maltitol and asparatame, sugar-free glazed waxberry is developed with the method of vacuuming penetration.
以麦芽糖醇与蛋白糖复配代替传统的蔗糖,采用真空渗透方法研制无糖杨梅蜜饯。
6)  carved preserved fruit
雕花蜜饯
1.
The patterns of carved preserved fruit is an encyclopedia reflecting the people's life of Dong and Miao minorities in Jingzhou.
雕花蜜饯的一幅幅图案是靖州侗族、苗族人民生活的百科书。
补充资料:金钱桔蜜饯

原料配方:鲜金钱桔85千克,川白糖45千克,食盐2千克,石灰1.5~2.5千克

工艺流程:选桔→划瓣→挤子→盐渍→灰漂→水漂→撩坯→喂糖→收锅→起货→粉糖→成品

制作方法:

1.选桔:选择大小均匀、色泽鲜红、九成熟的金钱桔为坯料。

2.划瓣:用划瓣刀沿金钱桔果周身划9~10刀,切忌划穿桔心。

3.挤子:用手将坯逐个轻轻挤压,去尽子汁,但切不可挤烂果肉,以保持形态的完整。

4.盐渍:用食盐渍坯。每50千克桔坯用盐2千克,盐渍4小时,其坯软硬适度时即可灰漂。

5.灰漂:将桔坯放入灰水中浸漂12小时,每50千克鲜桔坯用石灰1.5~2.5千克,待灰水吃透坯心时,即可水漂。

6.水漂:水漂24小时,其间换水4~5次,口尝无异味时即可。

7.撩坯:将桔坯放入开水锅内煮沸,经2~3分钟后,再喂糖。

8.喂糖:将桔坯挤干,放入蜜缸,倒入冷糖浆(波美38度),糖浆量要多,以坯在糖浆中松动为宜,喂糖时间为12小时。

9.收锅:将糖浆(波美35度)与桔坯一起入锅,煮至108℃时,捞入蜜缸,蜜置48小时。

10.起货:将新鲜的糖浆(波美35度)熬至113℃,再将桔坯倒入锅中,用中火加温。待温度上升至116℃时起入粉盆。温度降至50~60℃时,粉糖后即为成品。

产品特点:呈扁圆形,略似菊花,色红且有光泽,清香纯甜,桔味突出。有“蜜饯之王”的美誉。

说明:补充资料仅用于学习参考,请勿用于其它任何用途。
参考词条