CN103766858A - Processing method of citrus and papaya health care sauce - Google Patents
Processing method of citrus and papaya health care sauce Download PDFInfo
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- CN103766858A CN103766858A CN201310727850.7A CN201310727850A CN103766858A CN 103766858 A CN103766858 A CN 103766858A CN 201310727850 A CN201310727850 A CN 201310727850A CN 103766858 A CN103766858 A CN 103766858A
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- sauce
- tangerines
- oranges
- citrus
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 32
- 235000009467 Carica papaya Nutrition 0.000 title claims abstract description 21
- 238000003672 processing method Methods 0.000 title claims abstract description 12
- 235000020971 citrus fruits Nutrition 0.000 title abstract description 6
- 241000207199 Citrus Species 0.000 title abstract 5
- 241000219173 Carica Species 0.000 title abstract 4
- 238000010438 heat treatment Methods 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 230000001954 sterilising effect Effects 0.000 claims abstract description 13
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000007789 sealing Methods 0.000 claims abstract description 9
- 235000013305 food Nutrition 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 34
- 244000189799 Asimina triloba Species 0.000 claims description 17
- 235000006264 Asimina triloba Nutrition 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 16
- 239000002253 acid Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 241000219112 Cucumis Species 0.000 claims description 10
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 10
- 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 9
- 238000010009 beating Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 235000010987 pectin Nutrition 0.000 claims description 8
- 229920001277 pectin Polymers 0.000 claims description 8
- 239000001814 pectin Substances 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 239000012634 fragment Substances 0.000 claims description 4
- 239000012266 salt solution Substances 0.000 claims description 4
- 230000011218 segmentation Effects 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 229910001220 stainless steel Inorganic materials 0.000 claims description 4
- 239000010935 stainless steel Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009923 sugaring Methods 0.000 claims description 4
- 239000002023 wood Substances 0.000 claims description 4
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 claims description 3
- 239000010931 gold Substances 0.000 claims description 3
- 229910052737 gold Inorganic materials 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 abstract description 5
- 238000003860 storage Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 238000012356 Product development Methods 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract description 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 206010006451 bronchitis Diseases 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 206010006458 Bronchitis chronic Diseases 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001417516 Haemulidae Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 108090000526 Papain Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 244000018633 Prunus armeniaca Species 0.000 description 1
- 235000009827 Prunus armeniaca Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007451 chronic bronchitis Diseases 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000002420 orchard Substances 0.000 description 1
- 229940055729 papain Drugs 0.000 description 1
- 235000019834 papain Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a processing method of citrus and papaya health care sauce, belonging to the technical field of food processing. The method is characterized by mainly comprising the steps of selecting materials, carrying out pretreatment on the raw materials, blending, carrying out heating concentration, canning, sealing, sterilizing, cooling and the like. The processing method is simple in preparation technology and easy to implement; the citrus and papaya health care sauce is rich in nutrition and proper in sour and sweet; most processing equipment are common equipment; the problems that citrus, papaya and the like are high in yield of main origins, perishable and high in storage cost can be solved; a new way is opened up for the new product development of citrus; multiple series of products can be provided; the processing method is beneficial to protection of the planting enthusiasm of fruit farmers at the production place and improvement of the economic benefit.
Description
Technical field
The present invention relates to a kind of processing method of sauce, especially relate to a kind of processing method of oranges and tangerines pawpaw health-care sauce.
Background technology
Citrusfruit is nutritious, color, smell and taste are held concurrently excellent, not only can eat raw but also can be processed into goods such as fruit juice, are rich in riboflavin, niacin, protein, crude fibre, calcium, magnesium, phosphorus, iron in oranges and tangerines, in oranges and tangerines, the content of carrotene is only second to apricot, all higher than other fruit.More valuable, in the pulp of fresh oranges and tangerines, contain abundant Vitamin C.Oranges and tangerines not only can improve the immunity of body, and can also reduce the probability of suffering from angiocardiopathy, obesity and diabetes.The traditional Chinese medical science thinks, oranges and tangerines have moistening lung, cough-relieving, pleasant, reduce phlegm, invigorating the spleen, the effect such as quench the thirst, be men and women, old and young, the particularly all suitable superior fruit of the elderly, cardiovascular disease and acute/chronic bronchitis patient.Therefore, oranges and tangerines are extensively subject to consumer's favor.
Pawpaw, peel smooth is attractive in appearance, pulp abundant careful, give off a strong fragrance, juice is rich many, sweet good to eat, nutritious, has the refined title of " emperor of fruit ", " ten thousand longevity melons ".Pawpaw is rich in 17 kinds with upper amino acid and calcium, iron etc., also contains papain, pawpaw alkali etc., eats more and can promote longevity.Modern medicine is found, contains a kind of ferment in pawpaw, and energy digesting protein, is conducive to human body food is digested and absorbed, therefore there is effect of reinforcing spleen to promote digestion.
South China abounds with oranges and tangerines, and output is huge, and perishable not storage tolerance is to eat raw as main, cheap, and also, for processing fruit drink, tank first-class product, kind is single.Rare as primary raw material processing sauce series products take oranges and tangerines and pawpaw at present, product is nutritious, and edible storage is convenient.
Summary of the invention
The invention provides a kind of processing method of oranges and tangerines pawpaw health-care sauce of nutritious, instant, solve the raw materials such as oranges and tangerines perishable, cheap, the problem that deep processed product kind is single.
The technical scheme that the present invention takes is:
A processing method for oranges and tangerines pawpaw health-care sauce, is characterized in that, mainly comprises the steps:
A, select materials: choose the oranges and tangerines that acid content is high, ripe, taste is dense;
B, pretreatment of raw material: peeling after oranges and tangerines are cleaned, stoning, meat oranges and tangerines beater is broken into pulpous state, retain the orange-red orange peel of immaculate that accounts for the heavy 10-15% of pulp, in the salt solution of 8-10%, boil 2 times, every minor tick 40-50min, then use clear water rinsing 10-12min, rinsing should be changed water 4-5 time, slough part moisture, crushing and beating together with pulp, it is red and even that slurries are wanted; Pawpaw, gold carve up not Qu Pi and seed after crushing and beating for subsequent use;
C, batching: broken tangerine meat 45-50kg, wood fragments melon meat 10-15kg, scrap melon meat 6-8kg, broken orange peel 5-6kg;
D, heating concentrate: with the concentrated 45-60min of stainless steel jacketed pan heating, sugaring at twice when 25-30min after heating, keep 100 ℃ of temperature, when the pectin in raw material and acid are less than 1% time, can add in right amount pectin and acid, in the time that raw material is overdone, add sauce to weigh 0.1% food grade U-Ramin MC, promote to congeal, when boiling, will constantly stir, when sauce temperature reaches more than 105 ℃, soluble solid is while reaching 65-70%, tinning can take the dish out of the pot;
E, tinning sealing: the sauce after heating is concentrated should pack in the tank of sterilizing in advance while hot, in the time that sauce temperature is more than 80 ℃, seals in time;
F, sterilization, cooling: the sauce tank after sealing should boil 15-20min sterilization in boiling water, then adopt segmentation cooling, obtains finished product.
Beneficial effect: manufacture craft of the present invention is simple; easy to implement; nutritious, sour-sweet suitable, process equipment mostly is common equipment, has solved the main product such as oranges and tangerines and pawpaw ground output large; perishable; the problem that the cost of storage is high, has opened up new approach for the new product development of oranges and tangerines, and multiple series of products can be provided; be conducive to protect place of production orchard worker's plantation enthusiasm, increase economic efficiency.
The specific embodiment
Embodiment 1:
A processing method for oranges and tangerines pawpaw health-care sauce, mainly comprises the following steps:
A, select materials: choose the oranges and tangerines that acid content is high, ripe, taste is dense;
B, pretreatment of raw material: peeling after oranges and tangerines are cleaned, stoning, meat oranges and tangerines beater is broken into pulpous state, reservation accounts for pulp and weighs 12% the orange-red orange peel of immaculate, in 8% salt solution, boil 2 times, every minor tick 45min, then use clear water rinsing 10min, rinsing should be changed water 5 times, slough part moisture, crushing and beating together with pulp, it is red and even that slurries are wanted; Pawpaw, gold carve up not Qu Pi and seed after crushing and beating for subsequent use;
C, batching: broken tangerine meat 50kg, wood fragments melon meat 15kg, scrap melon meat 7kg, broken orange peel 5kg;
D, heating concentrate: with the concentrated 50min of stainless steel jacketed pan heating, sugaring at twice when 25min after heating, keep 100 ℃ of temperature, when the pectin in raw material and acid are less than 1% time, can add in right amount pectin and acid, in the time that raw material is overdone, add sauce to weigh 0.1% food grade U-Ramin MC, promote to congeal, when boiling, will constantly stir, when sauce temperature reaches more than 105 ℃, soluble solid is while reaching 67%, tinning can take the dish out of the pot;
E, tinning sealing: the sauce after heating is concentrated should pack in the tank of sterilizing in advance while hot, in the time that sauce temperature is more than 80 ℃, seals in time;
F, sterilization, cooling: the sauce tank after sealing should boil 15min sterilization in boiling water, then adopt segmentation cooling, obtains finished product.
Embodiment 2:
A processing method for oranges and tangerines pawpaw health-care sauce, mainly comprises the following steps:
A, select materials: choose the oranges and tangerines that acid content is high, ripe, taste is dense;
B, pretreatment of raw material: peeling after oranges and tangerines are cleaned, stoning, meat oranges and tangerines beater is broken into pulpous state, reservation accounts for pulp and weighs 12% the orange-red orange peel of immaculate, in 8% salt solution, boil 2 times, every minor tick 45min, then use clear water rinsing 10min, rinsing should be changed water 5 times, slough part moisture, crushing and beating together with pulp, it is red and even that slurries are wanted; Pawpaw, golden melon, apple remove the peel respectively and seed after crushing and beating for subsequent use;
C, batching: broken tangerine meat 50kg, wood fragments melon meat 15kg, scrap melon meat 6kg, broken apple grunt 5kg, broken orange peel 5kg;
D, heating concentrate: with the concentrated 60min of stainless steel jacketed pan heating, sugaring at twice when 30min after heating, keep 100 ℃ of temperature, when the pectin in raw material and acid are less than 1% time, can add in right amount pectin and acid, in the time that raw material is overdone, add sauce to weigh 0.15% food grade U-Ramin MC, promote to congeal, when boiling, will constantly stir, when sauce temperature reaches more than 106 ℃, soluble solid is while reaching 65.5%, tinning can take the dish out of the pot;
E, tinning sealing: the sauce after heating is concentrated should pack in the tank of sterilizing in advance while hot, in the time that sauce temperature is more than 80 ℃, seals in time;
F, sterilization, cooling: the sauce tank after sealing should boil 15-20min sterilization in boiling water, then adopt segmentation cooling, obtains finished product.
The foregoing is only the preferred embodiment that the present invention makes, all equalizations of doing according to the claims in the present invention scope change, and all should belong to the covering scope of the claims in the present invention.The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (1)
1. a processing method for oranges and tangerines pawpaw health-care sauce, is characterized in that, mainly comprises the following steps:
A, select materials: choose the oranges and tangerines that acid content is high, ripe, taste is dense;
B, pretreatment of raw material: peeling after oranges and tangerines are cleaned, stoning, meat oranges and tangerines beater is broken into pulpous state, retain the orange-red orange peel of immaculate that accounts for the heavy 10-15% of pulp, in the salt solution of 8-10%, boil 2 times, every minor tick 40-50min, then use clear water rinsing 10-12min, rinsing should be changed water 4-5 time, slough part moisture, crushing and beating together with pulp, it is red and even that slurries are wanted; Pawpaw, gold carve up not Qu Pi and seed after crushing and beating for subsequent use;
C, batching: broken tangerine meat 45-50kg, wood fragments melon meat 10-15kg, scrap melon meat 6-8kg, broken orange peel 5-6kg;
D, heating concentrate: with the concentrated 45-60min of stainless steel jacketed pan heating, sugaring at twice when 25-30min after heating, keep 100 ℃ of temperature, when the pectin in raw material and acid are less than 1% time, can add in right amount pectin and acid, in the time that raw material is overdone, add sauce to weigh 0.1% food grade U-Ramin MC, promote to congeal, when boiling, will constantly stir, when sauce temperature reaches more than 105 ℃, soluble solid is while reaching 65-70%, tinning can take the dish out of the pot;
E, tinning sealing: the sauce after heating is concentrated should pack in the tank of sterilizing in advance while hot, in the time that sauce temperature is more than 80 ℃, seals in time;
F, sterilization, cooling: the sauce tank after sealing should boil 15-20min sterilization in boiling water, then adopt segmentation cooling, obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310727850.7A CN103766858A (en) | 2013-12-16 | 2013-12-16 | Processing method of citrus and papaya health care sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310727850.7A CN103766858A (en) | 2013-12-16 | 2013-12-16 | Processing method of citrus and papaya health care sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103766858A true CN103766858A (en) | 2014-05-07 |
Family
ID=50559984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310727850.7A Pending CN103766858A (en) | 2013-12-16 | 2013-12-16 | Processing method of citrus and papaya health care sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103766858A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767099A (en) * | 2016-05-13 | 2016-07-20 | 何雪华 | Cake with orange flesh and pericarpium citri reticulatae and preparation method thereof |
| CN105942370A (en) * | 2016-05-13 | 2016-09-21 | 何雪华 | Tangerine flesh and dried tangerine peel jam and making method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6236155A (en) * | 1985-08-08 | 1987-02-17 | Kyodo Nyugyo Kk | Production of jam, marmalade and vegetable paste |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
| CN103125788A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacturing method of canned orange jam |
-
2013
- 2013-12-16 CN CN201310727850.7A patent/CN103766858A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6236155A (en) * | 1985-08-08 | 1987-02-17 | Kyodo Nyugyo Kk | Production of jam, marmalade and vegetable paste |
| CN103125788A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacturing method of canned orange jam |
| CN102669517A (en) * | 2012-06-08 | 2012-09-19 | 天津市鹏帆呈食品有限公司 | Novel multifunctional jam |
Non-Patent Citations (1)
| Title |
|---|
| 严奉伟，吴光旭: "《水果深加工技术与工艺配方》", 31 May 2001, 科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105767099A (en) * | 2016-05-13 | 2016-07-20 | 何雪华 | Cake with orange flesh and pericarpium citri reticulatae and preparation method thereof |
| CN105942370A (en) * | 2016-05-13 | 2016-09-21 | 何雪华 | Tangerine flesh and dried tangerine peel jam and making method thereof |
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Application publication date: 20140507 |