CN102511613B - Fructus Amomi loquat preserves and production method thereof - Google Patents
Fructus Amomi loquat preserves and production method thereof Download PDFInfo
- Publication number
- CN102511613B CN102511613B CN 201110416621 CN201110416621A CN102511613B CN 102511613 B CN102511613 B CN 102511613B CN 201110416621 CN201110416621 CN 201110416621 CN 201110416621 A CN201110416621 A CN 201110416621A CN 102511613 B CN102511613 B CN 102511613B
- Authority
- CN
- China
- Prior art keywords
- loquat
- water
- fructus amomi
- blanks
- preserves
- 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.)
- Expired - Fee Related
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a Fructus Amomi loquat preserves and a production method thereof. The method comprises the following steps: (1) using loquat salt blanks as raw material, carrying out desalination treatment, taking out fruit blanks and draining the fruit blanks for standby; (2) placing 10 weight parts of desalinated fruit blanks in boiled water, scalding for 3-7 min and draining the fruit blanks fro standby; (3) preparing a sugar solution, pouring the scalded fruit blanks into the sugar solution, carrying out vacuum sugar permeability, drying the loquats after sugar permeability and preparing into loquat candy blanks; (4) mixing Fructus Amomi flavouring liquid with mint liquid, adding salt, citric acid, asccharin, sodium cyclamate, glycyrrhizin and potassium sorbate, dissolving, boiling and cooling to prepare a flavour liquid; and (5) adding the flavour liquid into the loquat candy blanks, absorbing the flavour until complete suction of the filtrate and drying the blanks to obtain the Fructus Amomi loquat preserves. The method of the invention can shorten a production period of the preserves to 3-4 days and increase production efficiency substantially; the product has good nourishing efficacy and better mouthfeel.
Description
Technical field
The invention belongs to food processing technology field, particularly a kind of fructus Amomi loquat preserves and production method thereof.
Background technology
The nutritive value of loquat and medical value are all very high, and current being mainly used to eaten raw.In recent years plantation amount and output improve year by year, because Time To Market is more concentrated, and loquat is fresh-keeping and transportation acquires a certain degree of difficulty again, and loquat is carried out deep processing, can alleviate fresh-keeping and transport pressure, improve loquat and be worth.At present, the loquat fabricated product mainly comprises fruit juice, jam, can and loquat leaf extract cough suppressing medicine etc., and product variety is few, output is little, can not meet the need of market.Therefore, be badly in need of the multiple loquat deep process technology of exploitation and Related product.
Preserved fruit/preserved fruit belongs to the manufacture of confection from fruits and vegetables product, after the goods sugar content reaches finite concentration, because high glucose concentration produces hyperosmosis, reduces water activity, realizes the long-term preservation of fruits and vegetables.The traditional candied fruit processing of China mostly is the handicraft workshop formula, and have various problems: be simply equipped, technique falls behind; Make a low multiple use, benefit has much room for improvement; The product safety quality is low, the quality standard system imperfection; Mostly the candied fruit of China is traditional category, updates slow, and designs and varieties are few.
In addition, the events such as candied fruit and fruit jelly product content of microorganisms, anticorrisive agent consumption and sulfur content exceed standard occur repeatedly in recent years, had a strong impact on consumer's consumption confidence, the export trade is also produced considerable influence.Therefore, traditional processing technology is undergone technological transformation, improved formulations and technique are developed more multi-flavour and kind, improve product safe and sanitary quality most important.
Summary of the invention
In order to solve above-mentioned the deficiencies in the prior art part, primary and foremost purpose of the present invention is to provide the production method of a kind of fructus amomi loquat.
Another object of the present invention is to provide the fructus Amomi loquat preserves of said method production.
Purpose of the present invention is achieved through the following technical solutions:
A kind of production method of fructus Amomi loquat preserves comprises following operating procedure:
(1) take loquat salt base as raw material, after desalting processing, the fruit base is picked up, drain away the water rear for subsequent use;
(2) get fruit base after the 10 mass parts desalinations, put into boiling water blanching 3～7min, drain away the water rear for subsequent use;
(3) the preparation mass concentration is 45～55% liquid glucose 10～20 mass parts, heating for dissolving is also boiled, the fruit base of blanching is poured in the liquid glucose, the temperature of adjusting liquid glucose and loquat is 50～65 ℃, vacuum is 0.07～0.085MPa, carry out vacuum sugar infiltration, will ooze the loquat taking-up drying that sugar finishes, make the loquat candy batch;
(4) by mass parts, to contain 1.8～4 parts of spice liquids and 0.3～0.5 part of mixing of menthe of fructus amomi, add 0.05～0.07 part of salt, 0.03～0.05 part of citric acid, 0.0015～0.002 part in asccharin, 0.009～0.015 part of honey element, 0.010～0.015 part of glycyrrhizin, 0.0035～0.005 part of potassium sorbate, be cooled to 40～60 ℃ after dissolving, boiling, make baste;
(5) get the loquat candy batch and add baste, constantly upset makes abundant dip-coating even, and flavor is soaked in sealing rapidly, until filtrate is all blotted; Namely make fructus Amomi loquat preserves after the drying.
Preferably, the preparation of the described spice liquid of step (4): by mass parts, get 0.03～0.06 part of fructus amomi, 0.20～0.28 part in Radix Glycyrrhizae, 0.015～0.030 part of sealwort, add 1.5～3.5 parts in clear water and boil 30～50min, filter, filter residue adds 1～2 part of water, boil 20～40min, filter, filter residue adds 0.8～1.5 part of water again, boil 10～25min, filter; Then merging filtrate adds 0.005～0.008 part of cloves, 0.005～0.008 part on cassia bark, 0.005～0.008 part in fennel, boils 4～7min, is filtered into spice liquid.
Preferably, the preparation of the described menthe of step (4): by mass parts, 0.015～0.030 part on dried peppermint leaf adds 0.5～0.8 part in water, boils 10～15min, is filtered into menthe.
Preferably, the described liquid glucose of step (3) is HFCS and 8.5: 4 in mass ratio～5.5: 6 mixture of white granulated sugar, and the soluble solid of described HFCS is 70%.
Preferably, to take out the time of oozing be 1～2h to vacuum in the described vacuum sugar infiltration of step (3), then abolishes vacuum, and holding temperature continues to ooze sugar 1～2h.Preferably, the step of described vacuum sugar infiltration repeats 2～4 times, infiltrates in the loquat to promote liquid glucose, shortens and oozes the sugar time, puies forward the hyperosmotic glucose effect.Owing to containing large quantity of air in the plant tissue, the air in space between cells is drawn out of in vacuum environment, and percolating solution has occupied these gaps subsequently, under the poor effect of osmotic pressure inside and outside the cell and sugar concentration, moisture is very fast to flow to outside from cell interior, and sugar then enters in the cell.
Preferably, step (3) and (5) described drying are in 60～70 ℃ of lower oven dry 6～8h, during frequently stir.
Preferably, step (5) is described soaks in the flavor process per 2～4h upset 1 time, floods 16～24 hours; Loquat is taken out, in 60～70 ℃ of lower oven dry 1.5～3h, frequently stir, and then loquat is put into baste, dry again 1.5～3h behind immersion 3～5h, again repeated impregnations.
Preferably, the described desalination of step (1) is loquat salt base to be immersed in the clear water of weight for 2～4 times of its weight carry out desalting processing, and per 4～8h changes water once, changes altogether water 3～5 times.
The relative prior art of the present invention has following advantage and beneficial effect:
(1) fructus amomi is a kind of precious Chinese medicine of medicine-food two-purpose, have warm spleen, stomach invigorating, bleed transfer in, antiabortive effect helps digestion; And loquat itself has the function of heat-clearing, moistening lung, again in conjunction with some flavorings, gained fructus Amomi loquat preserves color and luster is orange red, entrance perfume (or spice) is glutinous, has distinctive sweet, the bitter to the taste sense of fructus amomi, and other has the soft fragrance of flavoring, moderately sour and sweet, having the salubrious flavor of peppermint, certain moistening lung and digestion promoting function are arranged, is the new varieties of loquat converted products.
(2) adopt processing technology of the present invention can make the production cycle of preserved fruit foreshorten to 3-4 days, production efficiency improves greatly.
The specific embodiment
The present invention is described in further detail below in conjunction with embodiment, but embodiments of the present invention are not limited to this.
Embodiment 1
(1) selects materials
Select complete greatly, even, meat is thick and color and luster is orange, taken off the loquat salt base of nuclear.
(2) desalination
To carry out desalting processing in the clear water of loquat salt base immersion weight for 2 times of its weight, every 8h changes water once, changes altogether water 5 times.Afterwards the fruit base is picked up from water, drain away the water rear for subsequent use.
(3) look is protected in blanching
Get the fruit base after the 10kg desalination, put into the boiling water blanching 7min of 15kg, drain away the water rapidly rear for subsequent use.
(4) vacuum sugar infiltration
Preparation 15kg, mass concentration are 55% liquid glucose, and wherein the mass ratio of HFCS (soluble solid is 70%) and white granulated sugar is 8.57: 4, and heating for dissolving is also boiled.The fruit base of blanching is poured in the liquid glucose, and the temperature of adjusting liquid glucose and loquat is 50 ℃, and vacuum is 0.085MPa, carries out vacuum sugar infiltration.Keeping vacuum, to take out the time of oozing be 1h, then abolishes vacuum, and holding temperature continues to ooze sugared 2h.Such operation repeats 4 times, infiltrates in the loquat to promote liquid glucose, shortens and oozes the sugar time, puies forward the hyperosmotic glucose effect.
(5) drying
To ooze the loquat that sugar finishes and take out, drain the liquid glucose of surface attachment, in 60 ℃ of lower oven dry 8h, during frequently stir, become the loquat candy batch.
(6) soak the material seasoning
The preparation of spice liquid: get fructus amomi 30g, Radix Glycyrrhizae 200g, sealwort 15g, add clear water 1.5kg and enter the pan boiling 30min that boils, filter, filter residue adds 1kg water, boils 20min, filters, and filter residue adds 0.8kg water again, boils 10min, filters.Then merging filtrate adds cloves 5g, cassia bark 5g, fennel 5g, boils 4min, is filtered into spice liquid.
The preparation of menthe: dried peppermint leaf 15g, add water 0.5kg, boil 10min, be filtered into menthe.
The spice liquid of 1.8kg and the menthe of 0.3kg are mixed, add salt 70g, citric acid 50g, asccharin 2g, honey element 15g, glycyrrhizin 15g, potassium sorbate 5g, be cooled to 40 ℃ after dissolving, boiling, become baste.
Get the loquat candy batch and add baste, constantly upset makes abundant dip-coating even, and flavor is soaked in sealing rapidly, every 2h upset 1 time, dipping 16h.Loquat is taken out, in 60 ℃ of lower oven dry 3h, frequently stir.And then loquat put into baste, dry again 3h after soaking 3h, again repeated impregnations.Repetitive operation is until filtrate is all blotted.At 60 ℃ of lower oven dry 8h, frequently stir at last.The dry complete fructus Amomi loquat preserves that is.
(7) packing
Loquat preserve is quantitatively put into vial pack, be finished product.
Gained fructus Amomi loquat preserves color and luster is orange red, and entrance perfume (or spice) is glutinous, has distinctive sweet, the bitter to the taste sense of fructus amomi, and other has the soft fragrance of flavoring, and moderately sour and sweet has the salubrious flavor of peppermint.The preserved fruit moisture is between 10-15%, and potassium sorbate content＜0.5g/kg meet food additives Application standard (GB2760-2011), but seasoning was never degenerated under the normal temperature in 3 months.
Embodiment 2
(1) selects materials
Select complete greatly, even, meat is thick and color and luster is orange, taken off the loquat salt base of nuclear.
(2) desalination
To carry out desalting processing in the clear water of loquat salt base immersion weight for 4 times of its weight, every 4h changes water once, changes altogether water 3 times.Afterwards the fruit base is picked up from water, drain away the water rear for subsequent use.
(3) look is protected in blanching
Get the fruit base after the 10kg desalination, put into the boiling water blanching 3min of 15kg, drain away the water rapidly rear for subsequent use.
(4) vacuum sugar infiltration
Preparation 15kg, mass concentration are 45% liquid glucose, and wherein the mass ratio of HFCS (soluble solid is 70%) and white granulated sugar is 5.7: 6, and heating for dissolving is also boiled.The fruit base of blanching is poured in the liquid glucose, and the temperature of adjusting liquid glucose and loquat is 65 ℃, and vacuum is 0.07MPa, carries out vacuum sugar infiltration.Keeping vacuum, to take out the time of oozing be 2h, then abolishes vacuum, and holding temperature continues to ooze sugared 1h.Such operation repeats 4 times.
(5) drying
To ooze the loquat that sugar finishes and take out, drain the liquid glucose of surface attachment, in 70 ℃ of lower oven dry 6h, during frequently stir, become the loquat candy batch.
(6) soak the material seasoning
The preparation of spice liquid: get fructus amomi 60g, Radix Glycyrrhizae 280g, sealwort 30g, add clear water 3.5kg and enter the pan boiling 50min that boils, filter, filter residue adds 2kg water, boils 40min, filters, and filter residue adds 1.5kg water again, boils 25min, filters.Then merging filtrate adds cloves 8g, cassia bark 8g, fennel 8g, boils 7min, is filtered into spice liquid.
The preparation of menthe: dried peppermint leaf 30g, add water 0.8kg, boil 15min, be filtered into menthe.
The spice liquid of 4kg and the menthe of 0.5kg are mixed, add salt 50g, citric acid 30g, asccharin 1.5g, honey element 9g, glycyrrhizin 10g, potassium sorbate 4g, be cooled to 60 ℃ after dissolving, boiling, become baste.
Get the loquat candy batch and add baste, constantly upset makes abundant dip-coating even, and flavor is soaked in sealing rapidly, and every 4h upset 1 time was flooded 24 hours.Loquat is taken out, in 70 ℃ of lower oven dry 1.5h, frequently stir.And then loquat put into baste, dry again 1.5h after soaking 5h, again repeated impregnations.Repetitive operation is until filtrate is all blotted.At 70 ℃ of lower oven dry 6h, frequently stir at last.The dry complete fructus Amomi loquat preserves that is.
(7) packing
Loquat preserve is quantitatively put into polybag pack, be finished product.
Embodiment 3
(1) selects materials
Select complete greatly, even, meat is thick and color and luster is orange, taken off the loquat salt base of nuclear.
(2) desalination
To carry out desalting processing in the clear water of loquat salt base immersion weight for 3 times of its weight, every 6h changes water once, changes altogether water 4 times.Afterwards the fruit base is picked up from water, drain away the water rear for subsequent use.
(3) look is protected in blanching
Get the fruit base after the 10kg desalination, put into the boiling water blanching 5min of 15kg, drain away the water rapidly rear for subsequent use.
(4) vacuum sugar infiltration
Preparation 15kg, mass concentration are 50% liquid glucose, and wherein the mass ratio of HFCS (soluble solid is 70%) and white granulated sugar is 7: 5, and heating for dissolving is also boiled.The fruit base of blanching is poured in the liquid glucose, and the temperature of adjusting liquid glucose and loquat is 60 ℃, and vacuum is 0.075MPa, carries out vacuum sugar infiltration.Keeping vacuum, to take out the time of oozing be 1.5h, then abolishes vacuum, and holding temperature continues to ooze sugared 1.5h.Such operation repeats 2 times.
(5) drying
To ooze the loquat that sugar finishes and take out, drain the liquid glucose of surface attachment, in 65 ℃ of lower oven dry 7h, during frequently stir, become the loquat candy batch.
(6) soak the material seasoning
The preparation of spice liquid: get fructus amomi 50g, Radix Glycyrrhizae 240g, sealwort 25g, add clear water 2kg and enter the pan boiling 40min that boils, filter, filter residue adds 1.5kg water, boils 30min, filters, and filter residue adds 1kg water again, boils 15min, filters.Then merging filtrate adds cloves 6g, cassia bark 6g, fennel 6g, boils 5min, is filtered into spice liquid.
The preparation of menthe: dried peppermint leaf 20g, add water 0.6kg, boil 12min, be filtered into menthe.
The spice liquid of 2.4kg and the menthe of 0.37kg are mixed, add salt 60g, citric acid 40g, asccharin 1.7g, honey element 13g, glycyrrhizin 13g, potassium sorbate 3.5g, be cooled to 50 ℃ after dissolving, boiling, become baste.
Get the loquat candy batch and add baste, constantly upset makes abundant dip-coating even, and flavor is soaked in sealing rapidly, and every 3h upset 1 time was flooded 20 hours.Loquat is taken out, in 65 ℃ of lower oven dry 2.5h, frequently stir.And then loquat put into baste, dry again 2h after soaking 4h, again repeated impregnations.Repetitive operation is until filtrate is all blotted.At 65 ℃ of lower oven dry 7h, frequently stir at last.The dry complete fructus Amomi loquat preserves that is.
(7) packing
Loquat preserve is quantitatively put into polybag pack, be finished product.
Claims (7)
1. the production method of a fructus Amomi loquat preserves is characterized in that, comprises following operating procedure:
(1) take loquat salt base as raw material, after desalting processing, the fruit base is picked up, drain away the water rear for subsequent use;
(2) get fruit base after the 10 mass parts desalinations, put into boiling water blanching 3 ~ 7min, drain away the water rear for subsequent use;
(3) the preparation mass concentration is 45 ~ 55% liquid glucose 10 ~ 20 mass parts, heating for dissolving is also boiled, the fruit base of blanching is poured in the liquid glucose, the temperature of adjusting liquid glucose and loquat is 50 ~ 65 ℃, vacuum is 0.07 ~ 0.085MPa, carry out vacuum sugar infiltration, will ooze the loquat taking-up drying that sugar finishes, make the loquat candy batch; Described liquid glucose is the in mass ratio mixture of 8.5:4 ~ 5.5:6 of HFCS and white granulated sugar, and the soluble solid of described HFCS is 70%;
(4) by mass parts, to contain 1.8 ~ 4 parts of spice liquids and 0.3 ~ 0.5 part of mixing of menthe of fructus amomi, add 0.05 ~ 0.07 part of salt, 0.03 ~ 0.05 part of citric acid, 0.0015 ~ 0.002 part in asccharin, 0.009 ~ 0.015 part of honey element, 0.010 ~ 0.015 part of glycyrrhizin, 0.0035 ~ 0.005 part of potassium sorbate, be cooled to 40 ~ 60 ℃ after dissolving, boiling, make baste; The preparation of described spice liquid: by mass parts, get 0.03 ~ 0.06 part of fructus amomi, 0.20 ~ 0.28 part in Radix Glycyrrhizae, 0.015 ~ 0.030 part of sealwort, add 1.5 ~ 3.5 parts in clear water and boil 30 ~ 50min, filter, filter residue adds 1 ~ 2 part of water, boils 20 ~ 40min, filter, filter residue adds 0.8 ~ 1.5 part of water again, boils 10 ~ 25min, filters; Then merging filtrate adds 0.005 ~ 0.008 part of cloves, 0.005 ~ 0.008 part on cassia bark, 0.005 ~ 0.008 part in fennel, boils 4 ~ 7min, is filtered into spice liquid; The preparation of described menthe: by mass parts, 0.015 ~ 0.030 part on dried peppermint leaf adds 0.5 ~ 0.8 part in water, boils 10 ~ 15min, is filtered into menthe;
(5) get the loquat candy batch and add baste, constantly upset makes abundant dip-coating even, and flavor is soaked in sealing rapidly, until filtrate is all blotted; Namely make fructus Amomi loquat preserves after the drying.
2. method according to claim 1 is characterized in that, to take out the time of oozing be 1 ~ 2h to vacuum in the described vacuum sugar infiltration of step (3), then abolishes vacuum, and holding temperature continues to ooze sugar 1 ~ 2h.
3. method according to claim 2 is characterized in that, the step of described vacuum sugar infiltration repeats 2 ~ 4 times.
4. method according to claim 3 is characterized in that, step (3) and (5) described drying are in 60 ~ 70 ℃ of lower oven dry 6 ~ 8h, during frequently stir.
5. method according to claim 4 is characterized in that, step (5) is described soaks in the flavor process per 2 ~ 4h upset 1 time, floods 16 ~ 24 hours; Loquat is taken out, in 60 ~ 70 ℃ of lower oven dry 1.5 ~ 3h, frequently stir, and then loquat is put into baste, dry again 1.5 ~ 3h behind immersion 3 ~ 5h, again repeated impregnations.
6. method according to claim 5 is characterized in that, the described desalination of step (1) is loquat salt base to be immersed in the clear water of weight for 2 ~ 4 times of its weight carry out desalting processing, and per 4 ~ 8h changes water once, changes altogether water 3 ~ 5 times.
7. a fructus Amomi loquat preserves is characterized in that, is prepared from by claim 1 ~ 6 any one method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110416621 CN102511613B (en) | 2011-12-12 | 2011-12-12 | Fructus Amomi loquat preserves and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110416621 CN102511613B (en) | 2011-12-12 | 2011-12-12 | Fructus Amomi loquat preserves and production method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102511613A CN102511613A (en) | 2012-06-27 |
| CN102511613B true CN102511613B (en) | 2013-04-10 |
Family
ID=46282920
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 201110416621 Expired - Fee Related CN102511613B (en) | 2011-12-12 | 2011-12-12 | Fructus Amomi loquat preserves and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102511613B (en) |
Families Citing this family (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103211072A (en) * | 2012-12-21 | 2013-07-24 | 苏州市瀛园农产品研发有限公司 | Production method for loquat preserved fruits filled with wine |
| CN103005126A (en) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | Dried loquat and preparation method thereof |
| CN103315118A (en) * | 2013-06-01 | 2013-09-25 | 俞定元 | Licorice skin plums |
| CN103783237A (en) * | 2014-02-17 | 2014-05-14 | 天喔(福建)食品有限公司 | Production method for preserved fruits and glazed fruits |
| CN104172004A (en) * | 2014-07-31 | 2014-12-03 | 芜湖野树林生物科技有限公司 | Preparation method for loquat fruit honey |
| CN106561942A (en) * | 2015-10-12 | 2017-04-19 | 湖南九芝堂医药科技有限公司 | Nutritional preserved fruit |
| CN106262086A (en) * | 2016-08-18 | 2017-01-04 | 安徽味多多餐饮管理有限公司 | A kind of Fructus Crataegi aid digestion Folium Eriobotryae dried fruits and preparation method thereof |
| CN106359810A (en) * | 2016-09-05 | 2017-02-01 | 广西大学 | Preserved rhodomyrtus tomentosa and making method thereof |
| CN111150023A (en) * | 2020-01-14 | 2020-05-15 | 段元礼 | Making method of sweet pickled pears |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433281A (en) * | 2007-11-13 | 2009-05-20 | 高景海 | Method for making dried edible mushroom |
| CN102228207A (en) * | 2011-06-23 | 2011-11-02 | 韩金光 | Method for processing wax apples and wax apple extract |
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
-
2011
- 2011-12-12 CN CN 201110416621 patent/CN102511613B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101433281A (en) * | 2007-11-13 | 2009-05-20 | 高景海 | Method for making dried edible mushroom |
| CN102228207A (en) * | 2011-06-23 | 2011-11-02 | 韩金光 | Method for processing wax apples and wax apple extract |
| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102511613A (en) | 2012-06-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511613B (en) | Fructus Amomi loquat preserves and production method thereof | |
| CN103027167B (en) | Greengage sweetmeat containing black tea and production method of greengage sweetmeat | |
| CN102415519B (en) | Osmanthus jam and preparation method thereof | |
| CN103584030B (en) | Method for producing garlic pickled instant food | |
| CN103404683A (en) | Health-care preserved kumquat and preparation method thereof | |
| CN103689304B (en) | A kind of Cumquat sauce and preparation method thereof | |
| CN103549544B (en) | The processing technology of ginkgo instant foodstuff prepared by fermenting | |
| CN104247853A (en) | Preserved fruit and production method thereof | |
| CN103689723B (en) | Fructose type mulberry drink and production method thereof | |
| CN104543138A (en) | Food retention-removing and summer heat-relieving tea and production method thereof | |
| CN107397092A (en) | A kind of stems of dragon fruits beverage and preparation method thereof | |
| CN105053489A (en) | Mushroom flavored preserved fruits and preparation method thereof | |
| CN106307207A (en) | Dried loquat fruits and making method thereof | |
| CN106107655A (en) | A kind of Fructus Citri Limoniae instant tablet and preparation method thereof | |
| CN102450370A (en) | Preparation process of preserved apricot | |
| CN104939166A (en) | Fried flour-coated peanuts with cola flavor and preparation process of fried flour-coated peanut | |
| CN104543650A (en) | Fruit jam capable of keeping young and resisting fatigue and preparation method thereof | |
| CN104068180A (en) | Tea with functions of preventing phlegm from forming and stopping coughing, and preparation method thereof | |
| CN111213802A (en) | Momordica grosvenori ginger beverage and preparation method thereof | |
| CN104336544A (en) | Wampee and ginger preserved fruit, and preparation method thereof | |
| CN104957556A (en) | Fragrant and sweet fruity bamboo shoot strip and preparation method thereof | |
| CN107047897A (en) | A kind of kudzu root tea and preparation method thereof | |
| KR101282711B1 (en) | The manufacturing method of dropwort juice | |
| KR100983355B1 (en) | Manufacturing method of fermentation beverage | |
| CN106307217A (en) | Sugarcane-containing dried loquat fruit capable of promoting salivation and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130410 Termination date: 20201212 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |