CN101107962A - Method of preparing fresh fruit chocolate - Google Patents
Method of preparing fresh fruit chocolate Download PDFInfo
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- CN101107962A CN101107962A CNA2007100702930A CN200710070293A CN101107962A CN 101107962 A CN101107962 A CN 101107962A CN A2007100702930 A CNA2007100702930 A CN A2007100702930A CN 200710070293 A CN200710070293 A CN 200710070293A CN 101107962 A CN101107962 A CN 101107962A
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- chocolate
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- 235000019219 chocolate Nutrition 0.000 title claims abstract description 55
- 235000021022 fresh fruits Nutrition 0.000 title claims abstract description 4
- 238000000034 method Methods 0.000 title abstract 3
- 244000299461 Theobroma cacao Species 0.000 claims abstract description 54
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 28
- 239000004033 plastic Substances 0.000 claims abstract description 26
- 229920003023 plastic Polymers 0.000 claims abstract description 26
- 239000002985 plastic film Substances 0.000 claims abstract description 15
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims abstract description 9
- 240000009088 Fragaria x ananassa Species 0.000 claims abstract description 9
- 244000099147 Ananas comosus Species 0.000 claims abstract description 3
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 3
- 241000167854 Bourreria succulenta Species 0.000 claims abstract description 3
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 3
- 240000007228 Mangifera indica Species 0.000 claims abstract description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 3
- 244000018633 Prunus armeniaca Species 0.000 claims abstract description 3
- 235000009827 Prunus armeniaca Nutrition 0.000 claims abstract description 3
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 3
- 235000019693 cherries Nutrition 0.000 claims abstract description 3
- 244000241257 Cucumis melo Species 0.000 claims abstract 2
- 230000018044 dehydration Effects 0.000 claims description 19
- 238000006297 dehydration reaction Methods 0.000 claims description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 19
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 8
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 8
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012943 hotmelt Substances 0.000 claims description 5
- 244000132436 Myrica rubra Species 0.000 claims description 3
- 244000298715 Actinidia chinensis Species 0.000 claims description 2
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 2
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 2
- 241000220225 Malus Species 0.000 claims description 2
- 235000011430 Malus pumila Nutrition 0.000 claims description 2
- 235000015103 Malus silvestris Nutrition 0.000 claims description 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 2
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 2
- 240000006365 Vitis vinifera Species 0.000 claims description 2
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 2
- 235000021028 berry Nutrition 0.000 claims description 2
- 238000001291 vacuum drying Methods 0.000 claims description 2
- 230000000007 visual effect Effects 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 3
- 230000002708 enhancing effect Effects 0.000 abstract description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 abstract 1
- 244000070406 Malus silvestris Species 0.000 abstract 1
- 235000009134 Myrica cerifera Nutrition 0.000 abstract 1
- 244000024215 Myrica gale Species 0.000 abstract 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 abstract 1
- 241000219094 Vitaceae Species 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 239000003086 colorant Substances 0.000 abstract 1
- 230000000694 effects Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000021021 grapes Nutrition 0.000 abstract 1
- 239000000155 melt Substances 0.000 abstract 1
- 238000002844 melting Methods 0.000 abstract 1
- 230000008018 melting Effects 0.000 abstract 1
- 235000021012 strawberries Nutrition 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 208000005156 Dehydration Diseases 0.000 description 17
- 239000004698 Polyethylene Substances 0.000 description 13
- 241000219112 Cucumis Species 0.000 description 7
- 239000003795 chemical substances by application Substances 0.000 description 6
- 238000005538 encapsulation Methods 0.000 description 6
- 238000012856 packing Methods 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 229910000831 Steel Inorganic materials 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 229910001220 stainless steel Inorganic materials 0.000 description 3
- 239000010935 stainless steel Substances 0.000 description 3
- 239000010959 steel Substances 0.000 description 3
- 229940126670 AB-836 Drugs 0.000 description 2
- 235000007652 Arbutus Nutrition 0.000 description 2
- 240000008327 Arbutus unedo Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229920001684 low density polyethylene Polymers 0.000 description 2
- 239000004702 low-density polyethylene Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- -1 Cobastab 2 Chemical compound 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical group [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 229940110456 cocoa butter Drugs 0.000 description 1
- 235000019868 cocoa butter Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 229910052602 gypsum Inorganic materials 0.000 description 1
- 239000010440 gypsum Substances 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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Abstract
The invention discloses a method for preparing fruit chocolate, which comprises the procedure as follows; selecting, washing and then dehydrating with low temperature the fresh fruits, melting the chocolate block and then making the melt chocolate into plastic-shaped chocolate by using PE plastic sheet; then applying the chocolate plasm on bottom of the fruits dehydrated and nesting the plastic chocolate at two sides with the lower part combined but upper part opened to bear the fruits. The invention, by adopting the plastic chocolate to neat the fruits dehydrated and enabling the fruits kept the color after dehydrated with low temperature such as strawberries, waxberries, lichees, apples, mangoes, grapes, cherries, apricots, figs, hami melons, Chinese goosebeeries or pineapples bear in the middle of the opened plastic-shaped chocolate, has the advantages of good transparence and visual appearance effect, which is beneficial for improving the colors, fragrances and tastes of the traditional foodstuff and enhancing the grade, thus enriching people's life.
Description
Technical field
The present invention relates to a kind of food, particularly a kind of preparation method of fruit chocolate.
Background technology
Chocolate is the queen in the candy, since the 17th century comes out, has been subjected to deeply always in the world that all kinds of personage of men and women, old and young likes, especially child.She is rich in unrighted acid, polyphenolic plant albumen, the flavonoids material of natural cocoa butter, not only has unique taste, also has health cares such as the cardiovascular and cerebrovascular of improvement, enhancing oxidation resistance, therefore not in candy.Chocolate nutritious, contain in per 100 grams about carbohydrate 50 grams, about fat 30 grams, about protein 15 grams, contain more zinc, Cobastab
2, iron and calcium etc.But chocolate edible for many years form is too single, except that chocolate bar and chocolate kernel fiber crops ball, scribble the chocolate ice cream, other chocolate food is arranged seldom.
Summary of the invention
The preparation method who the purpose of this invention is to provide a kind of fruit chocolate,, for chocolate is being opened up new approach aspect the application of edible form, the kind.
The preparation method of fruit chocolate of the present invention,, it is characterized in that may further comprise the steps:
1) with fresh fruit through clean, clean, drain away the water, wind drenches and to remove surface moisture, swing in the container, in-45～-28 ℃ of following snap frozen, place then in the vacuum drying cabin, earlier dehydration divides to water content 20～30% in-28～-15 ℃, and dehydration divides to water content below 1～5% in-15～15 ℃ again;
2) resort to trickery to serve oneself the gram force piece behind 35～50 ℃ of hot melts, inclining to thickness is in the PE plastic sheet model of 0.01～0.03mm, behind the cooling forming, gets plastic chocolate;
3) pick chocolate mass in the dehydrated fruits bottom, and inlay plastic chocolate in its both sides, make the combination of plastic chocolate bottom, open on top, exposes fruit.
Above-mentioned fruit can be that strawberry, red bayberry, lichee, apple, mango, grape, cherry are chosen, apricot, fig, "Hami" melon, Kiwi berry or pineapple.
Among the present invention, used PE plastic sheet model can adopt Packing Machine to make, getting thickness is the PE plastics of 0.01～0.03mm, be shaped on Packing Machine through after the preheating, template on the Packing Machine is copper, resin or gypsum material, shape is any, the corresponding pattern streakline of fruit that utilizes template can make PE plastic sheet model have and inlay.
The fruit chocolate of the present invention's preparation, adopt plastic chocolate to inlay dehydrated fruits, and the fruit that has kept color and luster after low temperature dewatering is handled is exposed in the middle of the open plastic chocolate, transparency is good, the outward appearance visual effect is good, help promoting look, shape, the flavor of traditional fruit-vegetable food, improve the edible class of fruit, enrich people's life.Simultaneously, adopt PE (low density polyethylene (LDPE)) plastic sheet can protect chocolate outward appearance,, compare with the chocolate of present employing tinfoil parcel not because of the storage transportation damages, health is visual good, with low cost.When edible, peel off the PE plastic sheet and get final product.
Description of drawings
Fig. 1 is a fruit chocolate schematic diagram, and among the figure: 1 is food, and 2 is plastic chocolate.
The specific embodiment
Further specify the present invention below in conjunction with embodiment, but the present invention is not limited to embodiment.
Embodiment 1:
1) gets fresh strawberry and remove the base of a fruit, with clear water flow wash 10～20 minutes, the draining after wind drenches and removes surface moisture, put in stainless steel disc, be lower than-18 ℃, place then in Virtis-12L (U.S.'s import) dry vacuum container in-40 ℃ of following snap frozen to central temperatures, vacuumizing dehydration at-28 ℃ earlier divides to water content 30%, in-15 ℃ of dehydrations 10 hours, be warming up to 15 ℃ and dewater again, be the dehydration fresh strawberry to water content 3%.
2) resort to trickery to serve oneself the gram force piece behind 45 ℃ of hot melts, inclining to thickness is that PE plastic sheet model has strawberry pattern streakline in the PE plastic sheet model of 0.01mm, and the cooling back is a plastic chocolate;
3) be stained with a little chocolate mass in dehydration strawberry bottom, get two plastic chocolate again and be embedded in both sides, the bottom combines with the chocolate mass of strawberry bottom, above opened with certain angle, keep the visual effect on the strawberry top of dewatering.
Shaped article is put into the PEN plastic casing, the loam cake Transparent color, in put deoxidizing antistaling agent encapsulation, normal temperature is preserved down.
Example 2:
Get new arbutus, clean complete seamless, contain in the stainless (steel) wire basket, be dipped in and contain in 130～150ppm javelwater liquid, each 2 minutes, repeat 2～3 times, used the clear water flow wash again 10～20 minutes, taking-up drains away the water, and wind drenches and to remove surface moisture, low temperature dewatering and inlay plastic chocolate with example 1.Shaped article is put into the PEN plastic casing, the loam cake Transparent color, in put deoxidizing antistaling agent encapsulation, normal temperature is preserved down.
Example 3:
1) gets ninety percent ripe fig, clean complete seamless, contain in the stainless (steel) wire basket, be dipped in and contain in 130～150ppm javelwater liquid each 2 minutes, repeat 2～3 times, used the clear water flow wash again 10～20 minutes, taking-up drains away the water, and wind drenches and removes surface moisture, from shank after epidermis is torn on top, remove seed with the filter screen extruder, be coated with in the PE plastic sheet model of 0.01mm, put in stainless steel disc, be lower than-20 ℃ in-28 ℃ of following snap frozen to central temperatures, place then in the dry vacuum container, vacuumize dehydration at-15 ℃ earlier and divide, again in-15 ℃ of dehydrations 10 hours to water content 30%, being warming up to 15 ℃ and dewatering 5 hours to water content 3%, is the dehydration fig.
2) resort to trickery to serve oneself the gram force piece behind 45 ℃ of hot melts, inclining to thickness is that PE plastic sheet model has fruit pattern streakline in the PE plastic sheet model of 0.01mm, and the cooling back is a plastic chocolate;
3) get the dehydration fig and be stained with a little chocolate mass, get two plastic chocolate again and be embedded in both sides, the chocolate mass bottom bottom and the fig combines seamless, above opened with certain angle, expose fig.
Shaped article is put into the PEN plastic casing, the loam cake Transparent color, in put deoxidizing antistaling agent encapsulation, normal temperature is preserved down.
Example 4:
1) gets well done "Hami" melon, clean back degree of depth peeling, seed, flesh are removed in incision, are processed into given shape with the kitchen tools icking tool, put in stainless steel disc, after-28 ℃ of following snap frozen to central temperatures are lower than-20 ℃, place then in the dry vacuum container, earlier vacuumize dehydration and divide to water content 30% at-15 ℃, again in-15 ℃ 10 hours, 15 ℃ 5 hours are dewatered to water content 3%, are the dehydration "Hami" melon.
2) resort to trickery to serve oneself the gram force piece behind 45 ℃ of hot melts, inclining to thickness is that PE plastic sheet model has fruit pattern streakline in the PE plastic sheet model of 0.01mm, and the cooling back is a plastic chocolate;
3) get "Hami" melon bottom, dehydration back and be stained with a little chocolate mass, get two plastic chocolate again and be embedded in both sides, the bottom combines with the chocolate mass of dehydration "Hami" melon bottom, above opened with certain angle, keep the visual effect on "Hami" melon top after the dehydration.Dehydration back "Hami" melon is and has orange golden yellow, combines exotic shape with chocolate.Adopt PEN plastic casing packing, the loam cake Transparent color, in put the deoxidizing antistaling agent encapsulation, shaped article is put into the PEN plastic casing, the loam cake Transparent color, in put the deoxidizing antistaling agent encapsulation, normal temperature is preserved down.
Embodiment 5:
New arbutus takes a morsel, clean complete seamless, contain in the stainless (steel) wire basket, be dipped in and contain in 130～150ppm javelwater liquid, each 2 minutes, repeat 2～3 times, be dipped in again in the clear water that flows and wash, taking-up drains away the water, and wind drenches and to remove surface moisture, low temperature dewatering and inlay plastic chocolate with example 1.Red bayberry local flavor after the dehydration is stronger, makes chocolate peculiar taste more marvellous, long times of aftertaste.Adopt PEN plastic casing packing, the loam cake Transparent color, in put the deoxidizing antistaling agent encapsulation, normal temperature is preserved down.
Claims (3)
1. the preparation method of a fruit chocolate is characterized in that may further comprise the steps:
1) with fresh fruit through clean, clean, drain away the water, wind drenches and to remove surface moisture, swing in the container, in-45～-28 ℃ of following snap frozen, place then in the vacuum drying cabin, earlier dehydration divides to water content 20～30% in-28～15 ℃, and dehydration divides to water content below 1～5% in-15～15 ℃ again;
2) resort to trickery to serve oneself the gram force piece behind 35～50 ℃ of hot melts, inclining to thickness is in the PE plastic sheet model of 0.01～0.03mm, behind the cooling forming, gets plastic chocolate;
3) pick chocolate mass in the dehydrated fruits bottom, and inlay plastic chocolate in its both sides, make the combination of plastic chocolate bottom, open on top, exposes fruit.
2. the preparation method of fruit chocolate according to claim 1 is characterized in that the corresponding pattern streakline of fruit that PE plastic sheet model has and inlays.
3. the preparation method of fruit chocolate according to claim 1,, it is characterized in that fruit is that strawberry, red bayberry, lichee, apple, mango, grape, cherry are chosen, apricot, fig, "Hami" melon, Kiwi berry or pineapple.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100702930A CN100569090C (en) | 2007-08-16 | 2007-08-16 | A kind of preparation method of fruit chocolate |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2007100702930A CN100569090C (en) | 2007-08-16 | 2007-08-16 | A kind of preparation method of fruit chocolate |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101107962A true CN101107962A (en) | 2008-01-23 |
| CN100569090C CN100569090C (en) | 2009-12-16 |
Family
ID=39040375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2007100702930A Expired - Fee Related CN100569090C (en) | 2007-08-16 | 2007-08-16 | A kind of preparation method of fruit chocolate |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100569090C (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422873A (en) * | 2011-11-03 | 2012-04-25 | 威海长寿康海洋食品有限公司 | Fig freeze-dried product and its processing method |
| CN103284085A (en) * | 2012-02-24 | 2013-09-11 | 中科云健康科技(天津)有限公司 | High freshness dry Ficus carica Linn product and its preparation method |
| CN103548987A (en) * | 2013-10-31 | 2014-02-05 | 福建省农业科学院果树研究所 | Processing method for preventing freeze-dried waxberry flesh from falling off |
| CN104026313A (en) * | 2014-05-14 | 2014-09-10 | 浙江大学 | Making method for chocolate-flavored media advertisement |
| CN105901254A (en) * | 2016-04-23 | 2016-08-31 | 宋杰 | Making method of fig chocolate |
| CN106333054A (en) * | 2016-08-23 | 2017-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Pulp-containing chocolate paste and frozen drink |
| CN106615507A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Jackfruit and purple sweet potato chocolate and preparation method thereof |
| CN106819310A (en) * | 2017-01-17 | 2017-06-13 | 广州皮纳生物科技有限公司 | A kind of chocolate composition |
| CN107581334A (en) * | 2017-09-08 | 2018-01-16 | 青岛鼎康颐食品有限公司 | Strawberry chocolate cream and preparation method thereof |
| CN115553362A (en) * | 2022-09-30 | 2023-01-03 | 杭州澳之品贸易有限公司 | Waxberry chocolate sauce containing alcohol and preparation method thereof |
| CN115736068A (en) * | 2022-09-30 | 2023-03-07 | 杭州澳之品贸易有限公司 | Chocolate and preparation method thereof |
-
2007
- 2007-08-16 CN CNB2007100702930A patent/CN100569090C/en not_active Expired - Fee Related
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102422873A (en) * | 2011-11-03 | 2012-04-25 | 威海长寿康海洋食品有限公司 | Fig freeze-dried product and its processing method |
| CN103284085A (en) * | 2012-02-24 | 2013-09-11 | 中科云健康科技(天津)有限公司 | High freshness dry Ficus carica Linn product and its preparation method |
| CN103548987A (en) * | 2013-10-31 | 2014-02-05 | 福建省农业科学院果树研究所 | Processing method for preventing freeze-dried waxberry flesh from falling off |
| CN104026313A (en) * | 2014-05-14 | 2014-09-10 | 浙江大学 | Making method for chocolate-flavored media advertisement |
| CN105901254A (en) * | 2016-04-23 | 2016-08-31 | 宋杰 | Making method of fig chocolate |
| CN106333054A (en) * | 2016-08-23 | 2017-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Pulp-containing chocolate paste and frozen drink |
| CN106333054B (en) * | 2016-08-23 | 2020-01-31 | 内蒙古蒙牛乳业（集团）股份有限公司 | Chocolate paste containing pulp and frozen beverage |
| CN106615507A (en) * | 2016-12-27 | 2017-05-10 | 张银花 | Jackfruit and purple sweet potato chocolate and preparation method thereof |
| CN106819310A (en) * | 2017-01-17 | 2017-06-13 | 广州皮纳生物科技有限公司 | A kind of chocolate composition |
| CN107581334A (en) * | 2017-09-08 | 2018-01-16 | 青岛鼎康颐食品有限公司 | Strawberry chocolate cream and preparation method thereof |
| CN115553362A (en) * | 2022-09-30 | 2023-01-03 | 杭州澳之品贸易有限公司 | Waxberry chocolate sauce containing alcohol and preparation method thereof |
| CN115736068A (en) * | 2022-09-30 | 2023-03-07 | 杭州澳之品贸易有限公司 | Chocolate and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100569090C (en) | 2009-12-16 |
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