Sarcandra Kwangsiesis series candied fruit and making method

The invented series of candied fruit all contains 1-3% of extract of sarcandra kwangsiesis and 0.08-0.16% of menthol. There are many kinds: manykinds of fragrant wild jujube jelly with sarcandra kwangsiesis contain 89% odd of wild jujube jam and 1-2% of white sugar and 0.8-2% of cream milk powder or 4-8% of peanut or 4-8% of sesame; Dingxiangli withs arcandra kwangsiesis consists of 29% odd of pickled plum, 58-68% of white sugar, 1-2% of licorice root, 0.1-0.15 of molasses extract, 0.2-0.3% of citric acid and 0.01-0.02% of vanillin; Xiangsimei with sarcandra kwangsiesis consists of 49% odd ofpickled plum, 35-45% of white sugar, 2-3% of licrorice root, 0.5-1% of molasses extract and 1-3% of citric acid. The processing method is mainly the same as common wild jujube jelly, DingXiangli and Xiangsimei, but on ly different in the variety and time of feeding raw material and the processing parameters.