CN101548751A - Low-sugar canned cherry and preparation method thereof - Google Patents
Low-sugar canned cherry and preparation method thereof Download PDFInfo
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- CN101548751A CN101548751A CNA2009100091584A CN200910009158A CN101548751A CN 101548751 A CN101548751 A CN 101548751A CN A2009100091584 A CNA2009100091584 A CN A2009100091584A CN 200910009158 A CN200910009158 A CN 200910009158A CN 101548751 A CN101548751 A CN 101548751A
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Abstract
The invention relates to a low-sugar canned cherry and a preparation method thereof. The object of the invention is to provide a completely natural low-sugar canned cherry which can be taken by the great majority of people, with good mouthfeel and rich nutrition, and the preparation method thereof. The low-sugar canned cherry contains the following ingredients by weight portions: 170-200 portions of cherry and 90-135 portions of soup bases with the pH value of 3-3.8; and every 100 portions by weight of the soup bases contain the following ingredients by weight: 10-25 portions of xylitol and 3-10 portions of blackberry juice. The preparation method of the low-sugar canned cherry comprises the steps of selecting materials, processing, pre-cooking, blending soup bases, canning, sealing and sterilizing. The low-sugar canned cherry has the functions of preventing anemia, strengthening physique and beautifying skin; simultaneously, the xylitol is adopted as sweetener, thus significantly reducing the sugar content and being suitable for various consumer groups; the cherry pulp content is high, thus having high performance-cost ratio; and the blackberry juice beautifies the color of the canned cherry, and replaces artificial color simultaneously, thus being both beautiful and healthy.
Description
Technical field
The present invention relates to a kind of tinned food and preparation method thereof, specifically the present invention relates to a kind of low-sugar canned cherry and preparation method thereof.
Background technology
In today that rhythm of life is accelerated day by day, tinned food more and more obtains people's favor with its various taste and quick, easy eating method.The tinned fruit of Xiao Shouing is of a great variety in the market, and major part all is to adopt fresh additive preparation such as fruit, sucrose and Ponceau 4R to form.Wherein, canned cherry is features good taste not only, and nutrition is also very abundant.
Application number is the production technology that 200710012320.9 application for a patent for invention file discloses a kind of low sugar tinned fruit, it adds the white sugar in HFCS and the sweet replacement traditional handicraft of knob, but, because its sugar content is still higher, and it is edible with the elderly not exclusively to be fit to the diabetes patient, and food colorings such as Ponceau 4R all are that industry is synthetic, and long-term a large amount of eating has very big harm to health.
Summary of the invention
At the defective of existing market tinned food, it is edible to the purpose of this invention is to provide a kind of most people of supplying, and mouthfeel is good, nutritious, natural fully low-sugar canned cherry and preparation method thereof.
A kind of low-sugar canned cherry provided by the invention, contain: cherry 170～200 by weight and pH value are 3～3.8 soup stock 90～135; Contain in the described soup stock of per 100 weight portions: xylitol 10～25 by weight and blackberry, blueberry juice 3～10.
The low-sugar canned cherry of a kind of choosing far away provided by the invention is the pH value of regulating described soup stock with citric acid.
A kind of preferred low-sugar canned cherry provided by the invention, contain: cherry 178～195 by weight and pH value are 3.1～3.6 soup stock 95～127; Contain in the described soup stock of per 100 weight portions: xylitol 12～22 by weight and blackberry, blueberry juice 4～8.
The low-sugar canned cherry of a kind of optimum provided by the invention, contain: cherry 185～190 by weight and pH value are 3.2～3.5 soup stock 100～120; Contain in the described soup stock of per 100 weight portions: xylitol 15～20 by weight and blackberry, blueberry juice 5～7.
A kind of method for preparing low-sugar canned cherry provided by the invention comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 75～90 ℃, and the time of precooking is 1～4 minute, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain by weight xylitol 10～25 and blackberry, blueberry juice 3～10 in the soup stock of per 100 weight portions, with lemon acid for adjusting pH value 3～3.8;
(5) tinning: soup stock 90～135 weight portion mixing tinnings that cherry 170～200 weight portions after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.04～0.09Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 90～100 ℃, and sterilizing time is 12～24 minutes, then is cooled to 36～44 ℃.
A kind of preferred version for preparing the method for low-sugar canned cherry provided by the invention is, the temperature of precooking in the described method step (3) is 80～85 ℃, and the time of precooking is 2～3 minutes, is cooled to room temperature after precooking immediately.
A kind of preferred version for preparing the method for low-sugar canned cherry provided by the invention is, the sterilization water temperature is 95～98 ℃ in the described method step (7), and sterilizing time is 15～20 minutes, then is cooled to 38～40 ℃.
Beneficial effect of the present invention: the iron-holder of cherry is high especially, is positioned at first of the various fruit.But to the demand of ferro element, promote hemoglobin regeneration in the normal food cherry added body, both can prevent and treat hypoferric anemia, can build up health brain tonic and intelligence development again.Cherry is nutritious, has beneficial gas in the accent, strengthening the spleen and stomach, and it is wet to dispel the wind, and to poor appetite, indigestion, rheumatism bodily pain etc. are all helpful.Beauty treatments such as often edible cherry are stayed and are held, and make skin ruddy tender white, remove the ecchymose removing that wrinkles.
Xylitol is a kind of sweet substance with nutritive value, be diabetes patient's sweetener, nutritious supplementary pharmaceutical and auxiliary therapeutical agent, xylitol also is the normal intermediate of human body carbohydate metabolism, lacking insulin in vivo influences under the glycometabolism situation, need not insulin promotes, xylitol also can permeate through cell membranes, be organized and absorb, supply cell with nutrition and energy, and can not cause that blood glucose value raises, eliminate the symptom more than three (many foods, many drinks, diuresis) behind the diabetic to take, be best suited for the sugar substitute of the trophism of patients with diabetes mellitus.Because what add is xylitol, so diabetes patient and the elderly can eat.And substitute the pigment of the industrial processes of in the past using such as Ponceau 4R among the present invention with natural food coloring blackberry, blueberry juice, made tinned food pure natural more, healthy more.
The advantage that the present invention has:
1. low-sugar canned cherry of the present invention has anti-anaemia, builds up health, the function of beautifying face and moistering lotion, adopts xylitol to do sweetener simultaneously, and sugar content is significantly reduced, and is fit to each consumer group;
2. cherry flesh-content height, the cost performance height;
3. blackberry, blueberry juice has beautified the color and luster of canned cherry, has substituted artificial color simultaneously, and is not only attractive in appearance but also healthy.
The unit of weight portion of the present invention can be gram, kilogram, and kilogram, jin, a traditional unit of weight, measurement units commonly used such as ton, but be not limited to these units.
The specific embodiment
Embodiment 1
A kind of low-sugar canned cherry, contain: cherry 170g and pH value are 3 soup stock 135g; Wherein, contain in every 100g soup stock: xylitol 10g and blackberry, blueberry juice 10g.
Embodiment 2
A kind of low-sugar canned cherry, contain: cherry 200g and pH value are 3.8 soup stock 90g; Wherein, contain in every 100g soup stock: xylitol 25g and blackberry, blueberry juice 3g.
Embodiment 3
A kind of low-sugar canned cherry contains: cherry 175g and soup stock 120g; Wherein, contain in every 100g soup stock: xylitol 11g and blackberry, blueberry juice 9g, the pH value 3.7 of regulating soup stock with citric acid.
Embodiment 4
A kind of low-sugar canned cherry contains: cherry 178g and soup stock 127g; Wherein, contain in every 100g soup stock: xylitol 12g and blackberry, blueberry juice 8g, the pH value 3.1 of regulating soup stock with citric acid.
Embodiment 5
A kind of low-sugar canned cherry contains: cherry 195g and soup stock 95g; Wherein, contain in every 100g soup stock: xylitol 22g and blackberry, blueberry juice 4g, the pH value 3.6 of regulating soup stock with citric acid.
Embodiment 6
A kind of low-sugar canned cherry contains: cherry 182g and soup stock 121g; Wherein, contain in every 100g soup stock: xylitol 14g and blackberry, blueberry juice 7.5g, the pH value 3.3 of regulating soup stock with citric acid.
Embodiment 7
A kind of low-sugar canned cherry contains: cherry 185g and soup stock 120g; Wherein, contain in every 100g soup stock: xylitol 15g and blackberry, blueberry juice 7g, the pH value 3.2 of regulating soup stock with citric acid.
Embodiment 8
A kind of low-sugar canned cherry contains: cherry 190g and soup stock 100g; Wherein, contain in every 100g soup stock: xylitol 20g and blackberry, blueberry juice 5g, the pH value 3.5 of regulating soup stock with citric acid.
Embodiment 9
A kind of low-sugar canned cherry, contain: cherry 188g and soup stock 112g, wherein, contain in every 100g soup stock: xylitol 18g and blackberry, blueberry juice 6g, the pH value 3.4 of regulating soup stock with citric acid.
Embodiment 10
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 75 ℃, and the time of precooking is 4 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 10g and blackberry, blueberry juice 10g in the soup stock of every 100g, with lemon acid for adjusting pH value 3;
(5) tinning: the soup stock 135g mixing tinning that cherry 170g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.04Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 90 ℃, and sterilizing time is 24 minutes, then is cooled to 36 ℃.
Embodiment 11
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 90 ℃, and the time of precooking is 1 minute, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 25g and blackberry, blueberry juice 3g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.8;
(5) tinning: the soup stock 90g mixing tinning that cherry 200g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.09Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 100 ℃, and sterilizing time is 12 minutes, then is cooled to 44 ℃.
Embodiment 12
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 87 ℃, and the time of precooking is 1.5 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 16g and blackberry, blueberry juice 6g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.1;
(5) tinning: the soup stock 112g mixing tinning that cherry 186g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.08Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 94 ℃, and sterilizing time is 22 minutes, then is cooled to 37 ℃.
Embodiment 13
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 80 ℃, and the time of precooking is 3 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 19g and blackberry, blueberry juice 5g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.2;
(5) tinning: the soup stock 104g mixing tinning that cherry 198g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.07Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 91 ℃, and sterilizing time is 23 minutes, then is cooled to 36 ℃.
Embodiment 14
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 85 ℃, and the time of precooking is 2 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 21g and blackberry, blueberry juice 4g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.5;
(5) tinning: the soup stock 114g mixing tinning that cherry 182g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.06Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 93 ℃, and sterilizing time is 22 minutes, then is cooled to 41 ℃.
Embodiment 15
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 83 ℃, and the time of precooking is 2.5 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 23g and blackberry, blueberry juice 7g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.7;
(5) tinning: the soup stock 118g mixing tinning that cherry 172g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.09Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 93 ℃, and sterilizing time is 21 minutes, then is cooled to 43 ℃.
Embodiment 16
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 84 ℃, and the time of precooking is 2.8 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 13g and blackberry, blueberry juice 8.5g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.6;
(5) tinning: the soup stock 112g mixing tinning that cherry 187g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.04Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 95 ℃, and sterilizing time is 20 minutes, then is cooled to 38 ℃.
Embodiment 17
A kind of method for preparing low-sugar canned cherry comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 81 ℃, and the time of precooking is 2.9 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 13.8g and blackberry, blueberry juice 7.6g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.4;
(5) tinning: the soup stock 108g mixing tinning that cherry 192g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.05Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 98 ℃, and sterilizing time is 15 minutes, then is cooled to 40 ℃.
Embodiment 18
A kind of method for preparing low-sugar canned cherry as claimed in claim 1 comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step, it is characterized in that:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 82 ℃, and the time of precooking is 2.6 minutes, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain xylitol 20.6g and blackberry, blueberry juice 3.2g in the soup stock of every 100g, with lemon acid for adjusting pH value 3.4;
(5) tinning: the soup stock 108g mixing tinning that cherry 197g after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.07Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 97 ℃, and sterilizing time is 18 minutes, then is cooled to 39 ℃.
Claims (7)
1. a low-sugar canned cherry is characterized in that, described can contains: cherry 170～200 by weight and pH value are 3～3.8 soup stock 90～135; Contain in the described soup stock of per 100 weight portions: xylitol 10～25 by weight and blackberry, blueberry juice 3～10.
2. low-sugar canned cherry according to claim 1 is characterized in that, regulates the pH value of described soup stock with citric acid.
3. low-sugar canned cherry according to claim 2 is characterized in that, described can contains: cherry 178～195 by weight and pH value are 3.1～3.6 soup stock 95～127; Contain in the described soup stock of per 100 weight portions: xylitol 12～22 by weight and blackberry, blueberry juice 4～8.
4. low-sugar canned cherry according to claim 3 is characterized in that, described can contains: cherry 185～190 by weight and pH value are 3.2～3.5 soup stock 100～120; Contain in the described soup stock of per 100 weight portions: xylitol 15～20 by weight and blackberry, blueberry juice 5～7.
5. a method for preparing low-sugar canned cherry as claimed in claim 1 comprises selection, handles, precooks, joins soup stock, tinning, seals and sterilisation step, it is characterized in that:
(1) selection: choose cherry, single cherry weight is greater than and equals 3 grams;
(2) handle: after clear water cleans, the cherry handle is removed;
(3) precook: the cherry after will handling is precooked, and the temperature of precooking is 75～90 ℃, and the time of precooking is 1～4 minute, is cooled to room temperature after precooking immediately;
(4) join soup stock: join soup stock with xylitol, blackberry, blueberry juice, citric acid and water, wherein, contain by weight xylitol 10～25 and blackberry, blueberry juice 3～10 in the soup stock of per 100 weight portions, with lemon acid for adjusting pH value 3～3.8;
(5) tinning: soup stock 90～135 weight portion mixing tinnings that cherry 170～200 weight portions after step (3) precooked and step (4) are joined;
(6) seal: seal with the vial vacuum sealer, open jar vacuum at 0.04～0.09Mpa;
(7) sterilization: adopt the rolling sterilization, the sterilization water temperature is 90～100 ℃, and sterilizing time is 12～24 minutes, then is cooled to 36～44 ℃.
6. the method for preparing low-sugar canned cherry according to claim 5 is characterized in that, the temperature of precooking in the described method step (3) is 80～85 ℃, and the time of precooking is 2～3 minutes, is cooled to room temperature after precooking immediately.
7. the method for preparing low-sugar canned cherry according to claim 5 is characterized in that, the sterilization water temperature is 95～98 ℃ in the described method step (7), and sterilizing time is 15～20 minutes, then is cooled to 38～40 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2009100091584A CN101548751B (en) | 2009-02-20 | 2009-02-20 | Low-sugar canned cherry and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100091584A CN101548751B (en) | 2009-02-20 | 2009-02-20 | Low-sugar canned cherry and preparation method thereof |
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| CN101548751A true CN101548751A (en) | 2009-10-07 |
| CN101548751B CN101548751B (en) | 2012-01-18 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856106A (en) * | 2010-06-11 | 2010-10-13 | 江苏省农业科学院 | Multi-taste fruit juice sweet potato can |
| CN103564038A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Processing method of canned cherries in syrup |
| CN103704320A (en) * | 2013-12-23 | 2014-04-09 | 广西博士海意信息科技有限公司 | Elaeagnus conferta roxb can and preparation method thereof |
| CN103783151A (en) * | 2012-10-26 | 2014-05-14 | 张朝 | Syrup cherry can preparation method |
| CN104207041A (en) * | 2014-07-04 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Making method of sugar-free cherry can |
| CN105475459A (en) * | 2015-12-15 | 2016-04-13 | 安徽省砀山倍佳福食品有限公司 | Method for making canned cherries |
| CN106036613A (en) * | 2016-05-31 | 2016-10-26 | 马鞍山市国华农业发展有限公司 | Canned cherries |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1025933C (en) * | 1990-10-29 | 1994-09-21 | 甘肃省农科院果树研究所 | processing method of soft-packaged canned fruit |
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2009
- 2009-02-20 CN CN2009100091584A patent/CN101548751B/en active Active
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101856106A (en) * | 2010-06-11 | 2010-10-13 | 江苏省农业科学院 | Multi-taste fruit juice sweet potato can |
| CN101856106B (en) * | 2010-06-11 | 2012-11-07 | 江苏省农业科学院 | Multi-taste fruit juice sweet potato can |
| CN103783151A (en) * | 2012-10-26 | 2014-05-14 | 张朝 | Syrup cherry can preparation method |
| CN103564038A (en) * | 2013-10-28 | 2014-02-12 | 胡本奎 | Processing method of canned cherries in syrup |
| CN103704320A (en) * | 2013-12-23 | 2014-04-09 | 广西博士海意信息科技有限公司 | Elaeagnus conferta roxb can and preparation method thereof |
| CN103704320B (en) * | 2013-12-23 | 2015-06-24 | 广西博士海意信息科技有限公司 | Elaeagnus conferta roxb can and preparation method thereof |
| CN104207041A (en) * | 2014-07-04 | 2014-12-17 | 四川省汇泉罐头食品有限公司 | Making method of sugar-free cherry can |
| CN105475459A (en) * | 2015-12-15 | 2016-04-13 | 安徽省砀山倍佳福食品有限公司 | Method for making canned cherries |
| CN106036613A (en) * | 2016-05-31 | 2016-10-26 | 马鞍山市国华农业发展有限公司 | Canned cherries |
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| Publication number | Publication date |
|---|---|
| CN101548751B (en) | 2012-01-18 |
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