CN103393081B - Preparation method of flavored fruit and vegetable nutrient paste and flavored fruit and vegetable nutrient paste prepared by same - Google Patents
Preparation method of flavored fruit and vegetable nutrient paste and flavored fruit and vegetable nutrient paste prepared by same Download PDFInfo
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- CN103393081B CN103393081B CN201310295303.6A CN201310295303A CN103393081B CN 103393081 B CN103393081 B CN 103393081B CN 201310295303 A CN201310295303 A CN 201310295303A CN 103393081 B CN103393081 B CN 103393081B
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Abstract
The invention relates to the field of food, particularly paste food, and more particularly a preparation method of a flavored fruit and vegetable nutrient paste and a flavored fruit and vegetable nutrient paste prepared by the same. The invention mainly aims to disclose a flavored fruit and vegetable nutrient paste with good flavor and abundant nutrition. The technical scheme disclosed by the invention prepares the fresh fruits and vegetables into the paste, thereby satisfying the requirement of convenience in eating, and preventing the fresh fruits and vegetables from going bad. Meanwhile, the paste is prepared by the special technical process, does not have any chemical preservative, is not subjected to abundant salting process, and thus, is harmless to the human body after long-term eating. More importantly, the paste disclosed by the invention combines the traditional Chinese medicine extracts, and thus, has the effect of food therapy.
Description
Technical field
The present invention relates to field of food, particularly relate to sauce based food, more specifically relate to a kind of preparation method of local flavor fruit vegetable nutrient sauce and local flavor fruit vegetable nutrient sauce prepared by the method.
Background technology
Fruit and vegetable jam is a kind of conventional cooking sauce or flavouring, also can directly eat as a kind of pickles, reduces the garnishes time.
Adopt of pickles in the market pickled gimmick more, although taste is better, is of low nutritive value, and wherein contains a large amount of nitrite and anticorrisive agent, should not eat for a long time.
Summary of the invention
Main purpose of the present invention is openly a kind of raciness, nutritious local flavor fruit vegetable nutrient sauce.
The technical solution used in the present invention is:
1. a preparation method for local flavor fruit vegetable nutrient sauce, comprises the following steps:
(1) with cleaner or manual by apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in pulverizer and pulverize in the lump, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) by lotus leaf, honeysuckle, wrinkled giant hyssop, radix rehmanniae recen, the tuber of dwarf lilyturf according to lotus leaf 20-50 part, honeysuckle 10-20 part, wrinkled giant hyssop 5-10 part, radix rehmanniae recen 15-20 part, the tuber of dwarf lilyturf 20-50 part weight ratio mix, pick and go mouldy and the part of insect pest discards, clean and fragmentation, add the long-pending water of dose triploid, decoct, filter, get filtrate, the dregs of a decoction discard, and liquid is stand-by;
Described jujube nucleus is that wild jujube is dried, and after slight fragmentation, gets wherein jujube core part, dries and forms medicinal jujube nucleus;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) in the elementary sauce obtaining, add respectively white granulated sugar, salt, acidity regulator in step (4), described addition is taking elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion, mixes to obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product is naturally cooling, obtains local flavor fruit vegetable nutrient sauce.
2. preferably,
In described step (4), be to use refiner with rotating speed 6000r/min mixing 15-20 minute, obtain elementary sauce;
In described step (5), be to mix 2 minutes with rotating speed 10000r/min with refiner, obtain sauce after seasoning.
3. preferably, in described step (5), acidity regulator is citric acid and/or malic acid.
4. preferably, described acidity regulator is that citric acid and malic acid mix according to the mass ratio of 1:1; Citric acid and malic acid that the compound method of described acidity regulator is is 1:1 by mass ratio are soluble in water, and preparation becomes the acidity regulator of total concentration 10%.
5. preferably, described step is also added with thickener in (4), after described taste modulators adds, considers and adds thickener and/or water, mixes and obtains the elementary sauce of solid content more than 84%.
6. preferably, described thickener be in sodium carboxymethylcellulose, pectin, carragheen or konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or konjac glucomannan or four kinds; In described mixture, between each component, be to wait mass ratio to mix.
7. preferably, described thickener is the mixture of sodium cellulose glycolate and pectin; Or be the mixture of sodium cellulose glycolate and carragheen; Or be the mixture of sodium cellulose glycolate and konjac glucomannan.
8. as another possibility, the invention also discloses a kind of preparation method of local flavor fruit vegetable nutrient sauce, comprise the following steps:
(1) with cleaner or manual by apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in pulverizer and pulverize in the lump, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) lotus leaf, chrysanthemum, wrinkled giant hyssop, the root of large-flowered skullcap, radix polygonati officinalis are mixed according to the weight ratio of lotus leaf 20-50 part, chrysanthemum 15-20 part, wrinkled giant hyssop 5-10 part, root of large-flowered skullcap 25-30 part, radix polygonati officinalis 10-20 part, pick and go mouldy and the part of insect pest discards, clean and fragmentation, add the long-pending water of dose triploid, decoct, filter, get filtrate, the dregs of a decoction discard, and liquid is stand-by;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) in the elementary sauce obtaining, add respectively white granulated sugar, salt, acidity regulator in step (4), described addition is taking elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion, mixes to obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product is naturally cooling, obtains local flavor fruit vegetable nutrient sauce.
Different from aforesaid first group of technical scheme, in the 8th group of technical scheme, we significantly reduce the consumption of prepared RADIX ET RHIZOMA RHEI with wine, and have increased dandelion, Radix Codonopsis and date, thereby the patients with gastric disease of different phase is had to corresponding food therapy effect.
9. preferably, described chrysanthemum is that FLOS CHRYSANTHEMI ALBA from Haizhou of China, mother chrysanthemum and daisy mix according to the weight ratio of 3:1:1.
10. the invention also discloses the local flavor fruit vegetable nutrient sauce obtaining by above-mentioned different preparation method simultaneously.
Adopt technical scheme disclosed by the invention, fresh fruit of vegetables is made into pickles, both met the requirement of instant edible, the problem of having avoided again fresh fruit of vegetables easily to rot.Meanwhile, these pickles adopt special technological process, do not add chemical preservative, without a large amount of curing process, edible harmless for a long time.The more important thing is, pickles disclosed by the invention combine Chinese medical extract, have food therapy effect.
Detailed description of the invention
Embodiment 1
Prepare in accordance with the following methods local flavor fruit vegetable nutrient sauce, comprise the following steps:
(1) with cleaner or manual by apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in pulverizer and pulverize in the lump, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) by lotus leaf, honeysuckle, wrinkled giant hyssop, radix rehmanniae recen, the tuber of dwarf lilyturf according to lotus leaf 20-50 part, honeysuckle 10-20 part, wrinkled giant hyssop 5-10 part, radix rehmanniae recen 15-20 part, the tuber of dwarf lilyturf 20-50 part weight ratio mix, pick and go mouldy and the part of insect pest discards, clean and fragmentation, add the long-pending water of dose triploid, decoct, filter, get filtrate, the dregs of a decoction discard, and liquid is stand-by;
Described jujube nucleus is that wild jujube is dried, and after slight fragmentation, gets wherein jujube core part, dries and forms medicinal jujube nucleus;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) in the elementary sauce obtaining, add respectively white granulated sugar, salt, acidity regulator in step (4), described addition is taking elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion, mixes to obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product is naturally cooling, obtains local flavor fruit vegetable nutrient sauce.
5-6 month is in Ge great pharmacy, Xuzhou, at random pharmacy purchase medicine crowd in 500 parts, presentation copy local flavor fruit vegetable nutrient sauce, and record its contact method, the track record namely heatstroke situation in 7-8 month in its whole summer time, using dizzy, apocleisis as heatstroke standard.
Embodiment 2
Prepare in accordance with the following methods local flavor fruit vegetable nutrient sauce, comprise the following steps:
(1) with cleaner or manual by apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in pulverizer and pulverize in the lump, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) by lotus leaf, honeysuckle, wrinkled giant hyssop, radix rehmanniae recen, the tuber of dwarf lilyturf according to lotus leaf 20-50 part, honeysuckle 10-20 part, wrinkled giant hyssop 5-10 part, radix rehmanniae recen 15-20 part, the tuber of dwarf lilyturf 20-50 part weight ratio mix, pick and go mouldy and the part of insect pest discards, clean and fragmentation, add the long-pending water of dose triploid, decoct, filter, get filtrate, the dregs of a decoction discard, and liquid is stand-by;
Described jujube nucleus is that wild jujube is dried, and after slight fragmentation, gets wherein jujube core part, dries and forms medicinal jujube nucleus;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, with rotating speed 6000r/min mixing 15-20 minute, obtains elementary sauce with refiner;
(5) in the elementary sauce obtaining, add respectively white granulated sugar, salt, acidity regulator in step (4), described addition is taking elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion, mix 2 minutes with rotating speed 10000r/min with refiner, obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product is naturally cooling, obtains local flavor fruit vegetable nutrient sauce.
Using the local flavor fruit vegetable nutrient sauce obtaining in embodiment 1 as sample one, using the local flavor fruit vegetable nutrient sauce obtaining in embodiment 2 as sample two, carry out sensory evaluation.Sensory evaluation standard is as shown in table 1.
Table 1 sensory evaluation standard
By 100 people, be divided into 2 groups, foretaste respectively, and carry out sensory evaluation according to above-mentioned standards of grading, sample one scoring is 85 points, sample two scorings are 95 points.
Embodiment 3
On the basis of embodiment or embodiment 2, in described step (5), acidity regulator is citric acid and/or malic acid.
Preferably, described acidity regulator is that citric acid and malic acid mix according to the mass ratio of 1:1; Citric acid and malic acid that the compound method of described acidity regulator is is 1:1 by mass ratio are soluble in water, and preparation becomes the acidity regulator of total concentration 10%.
Foretaste to respectively children, adult, old man, all feel that taste is good.
Embodiment 4
On the basis of embodiment 1 or embodiment 2 or embodiment 3, in described step (4), be also added with thickener further, after described taste modulators adds, consider and add thickener and/or water, mix and obtain the elementary sauce of solid content more than 84%.
Preferably, in the present embodiment described thickener be in sodium carboxymethylcellulose, pectin, carragheen or konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or konjac glucomannan or four kinds; In described mixture, between each component, be to wait mass ratio to mix.
Preferably, described thickener is the mixture of sodium cellulose glycolate and pectin; Or be the mixture of sodium cellulose glycolate and carragheen; Or be the mixture of sodium cellulose glycolate and konjac glucomannan.
Embodiment 5
A preparation method for local flavor fruit vegetable nutrient sauce, comprises the following steps:
(1) with cleaner or manual by apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin, clean totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in pulverizer and pulverize in the lump, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) lotus leaf, chrysanthemum, wrinkled giant hyssop, the root of large-flowered skullcap, radix polygonati officinalis are mixed according to the weight ratio of lotus leaf 20-50 part, chrysanthemum 15-20 part, wrinkled giant hyssop 5-10 part, root of large-flowered skullcap 25-30 part, radix polygonati officinalis 10-20 part, pick and go mouldy and the part of insect pest discards, clean and fragmentation, add the long-pending water of dose triploid, decoct, filter, get filtrate, the dregs of a decoction discard, and liquid is stand-by;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, for subsequent use after pulp material;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) in the elementary sauce obtaining, add respectively white granulated sugar, salt, acidity regulator in step (4), described addition is taking elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion, mixes to obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product is naturally cooling, obtains local flavor fruit vegetable nutrient sauce.
Technical scheme in the present embodiment is to be mainly adjusted to master with liver kidney, is applicable to the insomnia, vexed of breakdown of the normal physiological coordination between the heart and the kidney, and the neurasthenia that causes such as restlessness of asrhenia type and insomnia.
Embodiment 6
On the basis of embodiment 5, preferably, described chrysanthemum is that FLOS CHRYSANTHEMI ALBA from Haizhou of China, mother chrysanthemum and daisy mix according to the weight ratio of 3:1:1.
Claims (10)
1. a preparation method for local flavor fruit vegetable nutrient sauce, is characterized in that, comprises the following steps:
(1) with cleaner or craft, apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin are cleaned totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in pulverizer and pulverize in the lump, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) by lotus leaf, honeysuckle, wrinkled giant hyssop, radix rehmanniae recen, the tuber of dwarf lilyturf according to lotus leaf 20-50 part, honeysuckle 10-20 part, wrinkled giant hyssop 5-10 part, radix rehmanniae recen 15-20 part, the tuber of dwarf lilyturf 20-50 part weight ratio mix, pick and go mouldy and the part of insect pest discards, clean and fragmentation, add the long-pending water of dose triploid, decoct, filter, get filtrate, the dregs of a decoction discard, and liquid is stand-by;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, pulp material, for subsequent use after taste modulators;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) in the elementary sauce obtaining, add respectively white granulated sugar, salt, acidity regulator in step (4), described addition is taking elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion, mixes to obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product is naturally cooling, obtains local flavor fruit vegetable nutrient sauce.
2. according to the preparation method of the local flavor fruit vegetable nutrient sauce described in claim 1, it is characterized in that,
In described step (4), be to use refiner with rotating speed 6000r/min mixing 15-20 minute, obtain elementary sauce;
In described step (5), be to mix 2 minutes with rotating speed 10000r/min with refiner, obtain sauce after seasoning.
3. according to the preparation method of the local flavor fruit vegetable nutrient sauce described in claim 1 or 2, it is characterized in that, in described step (5), acidity regulator is citric acid and/or malic acid.
4. according to the preparation method of the local flavor fruit vegetable nutrient sauce described in claim 3, it is characterized in that, described acidity regulator is that citric acid and malic acid mix according to the mass ratio of 1:1; Citric acid and malic acid that the compound method of described acidity regulator is is 1:1 by mass ratio are soluble in water, and preparation becomes the acidity regulator of total concentration 10%.
5. the preparation method of local flavor fruit vegetable nutrient sauce according to claim 1, it is characterized in that, described step is also added with thickener in (4), after described taste modulators adds, consider and add thickener or thickener and water, mix and obtain the elementary sauce of solid content more than 84%.
6. according to the preparation method of the local flavor fruit vegetable nutrient sauce described in claim 5, it is characterized in that, described thickener be in sodium carboxymethylcellulose, pectin, carragheen or konjac glucomannan any one or be the mixture of two kinds or three kinds in sodium cellulose glycolate, pectin, carragheen or konjac glucomannan or four kinds; In described mixture, between each component, be to wait mass ratio to mix.
7. according to the preparation method of the local flavor fruit vegetable nutrient sauce described in claim 6, it is characterized in that, described thickener is the mixture of sodium cellulose glycolate and pectin; Or be the mixture of sodium cellulose glycolate and carragheen; Or be the mixture of sodium cellulose glycolate and konjac glucomannan.
8. a preparation method for local flavor fruit vegetable nutrient sauce, is characterized in that, comprises the following steps:
(1) with cleaner or craft, apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin are cleaned totally, again in apple, banana, fragrant plant pleasure, red plum, strawberry, pumpkin (2-3): (5-9): (1-2): (2-3): (4-5): after ratio (4-5) is weighed respectively, drop in pulverizer and pulverize in the lump, sieve, choose that to be refined into 20-30 object fruits and vegetables for subsequent use;
(2) lotus leaf, chrysanthemum, wrinkled giant hyssop, the root of large-flowered skullcap, radix polygonati officinalis are mixed according to the weight ratio of lotus leaf 20-50 part, chrysanthemum 15-20 part, wrinkled giant hyssop 5-10 part, root of large-flowered skullcap 25-30 part, radix polygonati officinalis 10-20 part, pick and go mouldy and the part of insect pest discards, clean and fragmentation, add the long-pending water of dose triploid, decoct, filter, get filtrate, the dregs of a decoction discard, and liquid is stand-by;
(3) get ginger, pepper, capsicum, garlic rice, anise, fennel seeds, cassia bark according to (4-5): (2-3): (0.5-1): (4-5): (1-2): (1-2): ratio (1-2) is mixed, pulverize, infusion 0.2-0.5 hour, pulp material is for subsequent use after taste modulators;
(4) local flavor fruits and vegetables, liquid are mixed according to the ratio that adds 50ml in 1000g local flavor fruits and vegetables, moisturizing to mixture is pulpous state, adds taste modulators, mixes to obtain elementary sauce;
(5) in the elementary sauce obtaining, add respectively white granulated sugar, salt, acidity regulator in step (4), described addition is taking elementary sauce weight as 1 listed as parts by weight, white granulated sugar 0.4-0.6 weight portion, salt 0.6-0.9 weight portion, acidity regulator 0.11-0.15 weight portion, mixes to obtain sauce after seasoning;
(6) sauce after seasoning is heated to 100 DEG C ~ 105 DEG C and carries out sterilization processing, after sterilization, product is naturally cooling, obtains local flavor fruit vegetable nutrient sauce.
9. the preparation method of described local flavor fruit vegetable nutrient sauce according to Claim 8, is characterized in that, described chrysanthemum is that FLOS CHRYSANTHEMI ALBA from Haizhou of China, mother chrysanthemum and daisy mix according to the weight ratio of 3:1:1.
10. the local flavor fruit vegetable nutrient sauce making according to the preparation method of the local flavor fruit vegetable nutrient sauce described in any one in claim 1 to 9.
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| CN1456091A (en) * | 2002-03-25 | 2003-11-19 | 徐子钧 | Active nuts and fruit and vegetable jam (paste) series and production thereof |
| KR200351938Y1 (en) * | 2004-03-15 | 2004-06-01 | 김상설 | A material of furniture interior comprising hot-melt film layer |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| KR20120041027A (en) * | 2010-10-20 | 2012-04-30 | 빙기익 | Manufacturing process of a pork cutlet sauce mixed india ink of cuttlefish and pork cutlet sauce using the same |
| CN102919813A (en) * | 2012-10-31 | 2013-02-13 | 吉林农业大学 | Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1456091A (en) * | 2002-03-25 | 2003-11-19 | 徐子钧 | Active nuts and fruit and vegetable jam (paste) series and production thereof |
| KR200351938Y1 (en) * | 2004-03-15 | 2004-06-01 | 김상설 | A material of furniture interior comprising hot-melt film layer |
| KR20120041027A (en) * | 2010-10-20 | 2012-04-30 | 빙기익 | Manufacturing process of a pork cutlet sauce mixed india ink of cuttlefish and pork cutlet sauce using the same |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102919813A (en) * | 2012-10-31 | 2013-02-13 | 吉林农业大学 | Low sugar high dietary fiber composite fruit and vegetable paste and preparation method thereof |
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