CN103844223A - Honey fruit paper and preparation method thereof - Google Patents
Honey fruit paper and preparation method thereof Download PDFInfo
- Publication number
- CN103844223A CN103844223A CN201410088662.9A CN201410088662A CN103844223A CN 103844223 A CN103844223 A CN 103844223A CN 201410088662 A CN201410088662 A CN 201410088662A CN 103844223 A CN103844223 A CN 103844223A
- Authority
- CN
- China
- Prior art keywords
- fruit
- honey
- paper
- preparation
- weight
- 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.)
- Granted
Links
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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/20—Agglomerating; Granulating; Tabletting
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of honey fruit paper, sequentially comprising the following steps:(1) preparing main materials, wherein the main materials include fruit flesh, ingredients and honey accounting for 10-15% of the weight of the fruit flesh, and the ingredients include sodium carboxymethyl cellulose, wheat starch, sodium alga acid, agar and glycerinum; (2) cutting the fruit flesh into fruit pieces and adding honey for pulping to prepare a fruit syrup; (3) adding water to the ingredients and blending to be uniform to prepare an ingredient serous fluid, adding the ingredient serous fluid into the fruit syrup, blending uniformly, and then filtering with a 100-mesh sieve to obtain mixed serous fluid; (4) uniformly coating a baking tray with the mixed serous fluid obtained in step (3), wherein the thickness is 0.3-0.5cm; then drying by adopting a hot air drying method, thus obtaining the honey fruit paper. The honey fruit paper disclosed by the invention can preserve the flavor and nutrients of the fruit to the greatest extent.
Description
Technical field
The invention belongs to fruit food processing technology field, be specifically related to honey fruit paper and production technology thereof.
Background technology
Leisure food is a requisite group food in people's daily life.Leisure food can not only provide energy and the nutrition beyond dinner for people, more can bring special enjoyment.But although have on the market in an endless stream in riotous profusion leisure food at present, the snacks taking health as theory are actually rare, taking fruit as raw-material leisure food kind single especially.
Fruit is requisite a kind of food in people's daily life.Fruit is because of its fragrant odour, sweet mouthfeel, nutritious being loved by the people.Traditionally, people's edible fruits is normally directly edible, and along with the development of food industry, all kinds of fruit products are climbed up shelf one after another as leisure food such as fruit juice, fruit crisp slices, dried fruits.But with respect to fresh fruit, fruit product has not only lost the distinctive local flavor of fruit, a large amount of nutrition of more having run off.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of honey fruit paper and preparation method thereof; Honey fruit paper of the present invention can farthest retain fruit-like flavour and nutrition.
In order to solve the problems of the technologies described above, the invention provides a kind of preparation method of honey fruit paper, comprise the following steps successively:
1), preparation main material:
Main material consists of the following composition: fruit pulp, prepare burden and account for the honey of fruit pulp weight 10%-15%;
Described batching forms by accounting for the sodium carboxymethylcellulose of fruit pulp weight 0.5%-1%, the wheaten starch that accounts for fruit pulp weight 2%-4%, the sodium alginate that accounts for fruit pulp weight 0.5%-1%, the glycerine that accounts for the agar of fruit pulp weight 0.3%-0.5% and account for fruit pulp weight 2%-3%;
2), fruit pulp is cut into fruit chunk (1cm
3left and right) after, add honey to pull an oar; Obtain fruit pulp;
3), in batching, add water, after uniform stirring, obtain batching slurries; The weight of described water is 4～5 times of ingredients by weight;
Batching slurries are added to step 2) stir in the fruit pulp of gained, then cross 100 mesh sieves, obtain mixed serum;
4), the mixed serum of step 3) gained is evenly coated on baking tray, thickness is that 0.3-0.5cm(is preferably 0.4cm); Then adopt the method for heated-air drying to dry, obtain honey fruit paper.
Improvement as the preparation method of honey fruit paper of the present invention: fruit is shaddock, tomato or pineapple.
Further improvement as the preparation method of honey fruit paper of the present invention: hot blast temperature is 50～60 DEG C, and wind speed 3.5～4.5m/s(is preferably 4.0m/s), be 2～3 hours drying time.
The present invention also provides the honey fruit paper that utilizes said method preparation and obtain simultaneously.
The honey fruit paper of gained of the present invention is cut into 6 × 8 rectangular, is packaged in PE packaging bag, and PE packaging bag is with anti-blushing agent.
In the present invention, fresh as the fruit requirement of raw material, maturation, never degenerates, tissue tight, and without rotting, non agricultural chemical residuum.Select the ripe low fruit of spending, the too low fruit acid content of maturity is higher, the easy meta-acid of products taste, and cellulosic content is lower simultaneously, not easy-formation.Fruit cleans through routine, thoroughly cleans fruit surface with flowing water, removes silt, microorganism and the remains of pesticide of fruit surface, then removes fruit inedible part (doing peeling processes), obtains fruit pulp.
In the present invention:
Step 2) after making beating, does not filter and wait operation, under the prerequisite of therefore not losing at nutrients such as ensureing dietary fiber, mineral matter, thereby as far as possible by the fine and smooth mouthfeel of the abundant improving product of pulling an oar.Being generally at rotating speed is that 800～900r/min(is for example for 860r/min) fruit and vegetable pulping machine in pull an oar 18～22 minutes (being for example 20 minutes).
In step 3), the object of crossing 100 mesh sieves is to remove caking, thereby makes products taste finer and smoother.
In step 4), it is very important that thickness remains on 0.3-0.5cm; Too thin easy adhesion, is difficult for taking off film; The too thick mouthfeel that affects.
The present invention is taking fruit as primary raw material, using sodium carboxymethylcellulose, wheaten starch, sodium alginate, agar and glycerine as auxiliary material and binder (assistance moulding); Add honey and carry out seasoning; Thereby a kind of paper shape leisure food---all kinds of honey fruit paper obtaining.The present invention can farthest retain fruit-like flavour and nutrition.Honey fruit paper profile sensitive paper of the present invention, frivolous softness; Mouthfeel is crisp, just melt in the mouth; Smell is pure and fresh, fragrant and sweet tempting; Nutritious, easy to carry, be a kind of all-ages leisure food, there is the good prospect of marketing.
The present invention makes fruit thin slice by fresh fruit by technique of the present invention--honey fruit paper, local flavor and the nutrition of fruit are not only well retained, promoted the added value of fruit simultaneously, reduce because the fruit storing, transport causes rots, goes bad, more can be convenient to fruit-producing area and process on the spot, reduce cost of transportation.To driving Regional Economic Development, promote fruit and the sustainable development of leisure food industry to have very important significance and wide application prospect.
Detailed description of the invention
Embodiment 1: honey shaddock paper
Select freshly, maturity is moderate, never degenerates, without rotten shaddock; After first cleaning with clear water, then will after shaddock peeling, get pulp, obtain shaddock pulp.
Carry out successively following steps:
1), preparation main material:
Main material consists of the following composition: 100kg shaddock pulp, 10kg honey and batching.
Prepare burden by 0.5kg sodium carboxymethylcellulose, 2kg wheaten starch, 0.5kg sodium alginate, 0.3kg agar and 2kg glycerine composition.
2), shaddock pulp is cut into fruit chunk (1cm
3left and right) after, add honey to pull an oar; Obtain fruit pulp;
3), in batching, be incorporated as the water of 4 times of ingredients by weight, after uniform stirring, obtain batching slurries;
Batching slurries are added to step 2) stir in the fruit pulp of gained, then cross 100 mesh sieves, obtain mixed serum;
4), the mixed serum of step 3) gained is evenly coated on baking tray, thickness is 0.4cm; Then adopt the method for heated-air drying to dry (hot blast temperature is 60 DEG C, wind speed 4.0m/s, be 2 hours drying time).
Take off film, cutting, packaging, obtains honey shaddock paper.
Moisture content≤12.3% of this honey shaddock paper.
Embodiment 2: honey Tomato Paper
Select freshly, neither too hard, nor too soft, without rotten tomato, after first cleaning with clear water, then tomato is done to peeling processing, obtain tomato pulp.
Comprise the following steps successively:
1), preparation main material:
Main material consists of the following composition: 200kg tomato pulp, 30kg honey and batching.
Prepare burden by 2kg sodium carboxymethylcellulose, 8kg wheaten starch, 2kg sodium alginate, 1kg agar and 6kg glycerine composition.
2), tomato pulp is cut into fruit chunk (1cm
3left and right) after, add honey to pull an oar; Obtain fruit pulp;
3), in batching, be incorporated as the water of 5 times of ingredients by weight, after uniform stirring, obtain batching slurries;
Batching slurries are added to step 2) stir in the fruit pulp of gained, then cross 100 mesh sieves, obtain mixed serum;
4), the mixed serum of step 3) gained is evenly coated on baking tray, thickness is 0.4cm; Then adopt the method for heated-air drying to dry (hot blast temperature is 55 DEG C, wind speed 4.0m/s, be 2.5 hours drying time).
Take off film, cutting, packaging, obtains honey Tomato Paper.
Moisture content≤13.1% of this honey Tomato Paper.
Embodiment 3: honey pineapple paper
Select fresh maturity moderate, never degenerate, without rotten pineapple, after first cleaning with clear water, then pineapple is done to peeling and process, obtain pineapple pulp.
Comprise the following steps successively:
1), preparation main material:
Main material consists of the following composition: 100kg pineapple pulp, 12kg honey and batching.
Described batching is by 0.8kg sodium cellulosate, 3kg wheaten starch, 0.8kg sodium alginate, 0.4kg agar and 2.5kg glycerine composition.
2), pineapple pulp is cut into fruit chunk (1cm
3left and right) after, add honey to pull an oar; Obtain fruit pulp;
3), in batching, be incorporated as the water of 4 times of ingredients by weight, after uniform stirring, obtain batching slurries;
Batching slurries are added to step 2) stir in the fruit pulp of gained, then cross 100 mesh sieves, obtain mixed serum;
4), the mixed serum of step 3) gained is evenly coated on baking tray, thickness is 0.4cm; Then adopt the method for heated-air drying to dry (hot blast temperature is 60 DEG C, wind speed 4.0m/s, be 2.5 hours drying time).
Take off film, cutting, packaging, obtains honey pineapple paper.
Moisture content≤11.8% of this honey pineapple paper.
Experiment 1, by the honey fruit paper of above-described embodiment 1～embodiment 3 gained (, honey shaddock paper, honey Tomato Paper, honey pineapple paper) with reference to GB/T6195-1986 " fruit, vegetables Vitamin C content determination method (2, 6-dichloroindophenol titration) " carry out Vitamin C content mensuration, carry out the mensuration of content of cellulose with reference to GB/T5009.10-2003 " coarse-fibred mensuration in plant food ", with reference to GB/T15402-1994 " fruit, vegetables and goods sodium thereof, the mensuration of potassium content " carry out potassium content mensuration, with reference to GB/T5009.90-2003 " iron in food, magnesium, the mensuration of manganese " carry out content of magnesium mensuration.Result is as shown in table 1 below.
Table 1
Remarks explanation: each nutrition content is the content in every 100g material dry weight.
In honey fruit paper of the present invention, the content of fruit is about 80%-85%, and from upper table 1, in honey fruit paper, the content of several main nutrient elements all, close to the content in fresh fruit, there is no greater loss.
Experiment 2,13 experts of invitation compare honey fruit paper of the present invention and corresponding fresh fruit, and fresh fruit is 5 points, and product of the present invention carries out sensory evaluation scores (make even and divide equally) according to the degree of closeness of smell and mouthfeel and fresh fruit.Standards of grading are as described in Table 2.Acquired results is as described in Table 3.
Table 2. sense organ qualification standards of grading
Table 3. sense organ Score Lists
| ? | Score |
| Honey shaddock paper | 4.38 |
| Honey Tomato Paper | 4.53 |
| Honey pineapple paper | 4.46 |
The use of the glycerine in comparative example 1, cancellation embodiment 1 batching, all the other are with embodiment 1.
Comparative example 2-1,0.5kg sodium carboxymethylcellulose during embodiment 1 is prepared burden change 0.3kg into, and all the other are with embodiment 1.
Comparative example 2-2,0.5kg sodium carboxymethylcellulose during embodiment 1 is prepared burden change 1.5kg into, and all the other are with embodiment 1.
Comparative example 3-1,2kg wheaten starch during embodiment 1 is prepared burden change 1kg into, and all the other are with embodiment 1.
Comparative example 3-2,2kg wheaten starch during embodiment 1 is prepared burden change 5kg into, and all the other are with embodiment 1.
Comparative example 4-1,0.5kg sodium alginate during embodiment 1 is prepared burden change 0.3kg into, and all the other are with embodiment 1.
Comparative example 4-2, the 0.5kg sodium alginate that embodiment is prepared burden in 1 change 1.5kg into, and all the other are with embodiment 1.
Comparative example 5-1, the 0.3kg agar that embodiment is prepared burden in 1 change 0.1kg into, and all the other are with embodiment 1.
Comparative example 5-2, the 0.3kg agar that embodiment is prepared burden in 1 change 0.8kg into, and all the other are with embodiment 1.
By the film forming of the honey shaddock paper of the honey shaddock paper of above-mentioned all comparative example gained and embodiment 1 gained with easily take off film degree and compare, acquired results is as follows:
Table 4
| ? | Film forming | Easily take off film degree |
| Embodiment 1 | ++ | ++ |
| Comparative example 1 | ++ | -- |
| Comparative example 2-1 | + | + |
| Comparative example 2-2 | + | + |
| Comparative example 3-1 | - | - |
| Comparative example 3-2 | -- | - |
| Comparative example 4-1 | - | - |
| Comparative example 4-2 | -- | + |
| Comparative example 5-1 | -- | - |
| Comparative example 5-2 | + | -- |
Note: symbol "+" shows good film-forming property, easily takes off film, and symbol " ++ " shows that film forming is fabulous, very easily take off film, and symbol "-" shows that film forming is poor, is difficult for taking off film, symbol "--" shows film forming extreme difference, is extremely difficult for taking off film.
Comparative example 6-1, make the hot blast temperature in embodiment 1 into 40 DEG C by 60 DEG C, corresponding prolongation drying time (being about about 7 hours), until the moisture content in final products obtained therefrom is with embodiment 1.
Comparative example 6-2, make the hot blast temperature in embodiment 1 into 80 DEG C by 60 DEG C, corresponding shortening drying time (being about about 1 hour), until the moisture content in final products obtained therefrom is with embodiment 1.
Comparative example 6-3, make heated-air drying in embodiment 1 into oven drying under uniform temp (60 DEG C), be about drying time about 4 hours, until the moisture content in final products obtained therefrom is with embodiment 1.
The honey shaddock paper of above-mentioned 3 comparative example gained is detected according to experiment 1 method, and acquired results is as following table 5:
Table 5
| ? | Vitamin C (mg) | Cellulose (g) | Potassium (g) | Magnesium (mg) |
| Comparative example 6-1 | 87.1±3.8 | 2.0±0.18 | 0.63±0.07 | 20.5±1.3 |
| Comparative example 6-2 | 73.0±2.6 | 2.1±0.21 | 0.61±0.09 | 20.3±1.1 |
| Comparative example 6-3 | 66.4±2.1 | 2.0±0.13 | 0.64±0.11 | 21.1±0.9 |
Finally, it is also to be noted that, what more than enumerate is only several specific embodiments of the present invention.Obviously, the invention is not restricted to above embodiment, can also have many distortion.All distortion that those of ordinary skill in the art can directly derive or associate from content disclosed by the invention, all should think protection scope of the present invention.
Claims (4)
1. the preparation method of honey fruit paper, is characterized in that comprising the following steps successively:
1), preparation main material:
Main material consists of the following composition: fruit pulp, prepare burden and account for the honey of fruit pulp weight 10%-15%;
Described batching forms by accounting for the sodium carboxymethylcellulose of fruit pulp weight 0.5%-1%, the wheaten starch that accounts for fruit pulp weight 2%-4%, the sodium alginate that accounts for fruit pulp weight 0.5%-1%, the glycerine that accounts for the agar of fruit pulp weight 0.3%-0.5% and account for fruit pulp weight 2%-3%;
2), fruit pulp is cut into after fruit chunk, add honey to pull an oar; Obtain fruit pulp;
3), in batching, add water, after uniform stirring, obtain batching slurries; The weight of described water is 4～5 times of ingredients by weight;
Batching slurries are added to step 2) stir in the fruit pulp of gained, then cross 100 mesh sieves, obtain mixed serum;
4), the mixed serum of step 3) gained is evenly coated on baking tray, thickness is 0.3-0.5cm; Then adopt the method for heated-air drying to dry, obtain honey fruit paper.
2. the preparation method of honey fruit paper according to claim 1, is characterized in that: fruit is shaddock, tomato or pineapple.
3. the preparation method of honey fruit paper according to claim 1 and 2, is characterized in that: hot blast temperature is 50～60 DEG C, wind speed 3.5～4.5m/s, and be 2～3 hours drying time.
4. the honey fruit paper obtaining as the preparation of claim 1～3 either method.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410088662.9A CN103844223B (en) | 2014-03-12 | 2014-03-12 | Honey fruit paper and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410088662.9A CN103844223B (en) | 2014-03-12 | 2014-03-12 | Honey fruit paper and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103844223A true CN103844223A (en) | 2014-06-11 |
| CN103844223B CN103844223B (en) | 2016-01-20 |
Family
ID=50852680
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410088662.9A Expired - Fee Related CN103844223B (en) | 2014-03-12 | 2014-03-12 | Honey fruit paper and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103844223B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475910A (en) * | 2015-12-28 | 2016-04-13 | 渤海大学 | Nutritional-type instant compound fruit and vegetable paper and preparation method thereof |
| CN107080201A (en) * | 2017-05-09 | 2017-08-22 | 大连民族大学 | A kind of preparation method of blueberry fruit paper |
| CN109874961A (en) * | 2019-04-12 | 2019-06-14 | 倪震丹 | A kind of citrus fruit paper and preparation method thereof |
| CN109938304A (en) * | 2019-04-11 | 2019-06-28 | 新疆维吾尔自治区葡萄瓜果研究所 | A kind of edibility muskmelon scraps of paper and its processing method |
| CN109972444A (en) * | 2019-04-12 | 2019-07-05 | 李剑 | A kind of berry fruit paper and preparation method thereof |
| CN110946171A (en) * | 2018-09-26 | 2020-04-03 | 中国热带农业科学院海口实验站 | Mango fruit paper and preparation method thereof |
| CN110946254A (en) * | 2018-09-26 | 2020-04-03 | 中国热带农业科学院海口实验站 | Pitaya fruit paper and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792232A (en) * | 2005-12-19 | 2006-06-28 | 暨南大学 | Paper-like vegetables processing method |
| CN101205694A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Fruit-vegetable paper and method for preparing same |
| CN101637245A (en) * | 2009-08-19 | 2010-02-03 | 沛县汇康食品有限公司 | Vegetable processing method of carrot paper type |
| CN102311554A (en) * | 2010-06-30 | 2012-01-11 | 活泼 | Technology for producing degradable and edible film by utilizing corn composite modified starch |
-
2014
- 2014-03-12 CN CN201410088662.9A patent/CN103844223B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1792232A (en) * | 2005-12-19 | 2006-06-28 | 暨南大学 | Paper-like vegetables processing method |
| CN101205694A (en) * | 2006-09-22 | 2008-06-25 | 天津中英纳米科技发展有限公司 | Fruit-vegetable paper and method for preparing same |
| CN101637245A (en) * | 2009-08-19 | 2010-02-03 | 沛县汇康食品有限公司 | Vegetable processing method of carrot paper type |
| CN102311554A (en) * | 2010-06-30 | 2012-01-11 | 活泼 | Technology for producing degradable and edible film by utilizing corn composite modified starch |
Non-Patent Citations (2)
| Title |
|---|
| 宫元娟等: "胡萝卜纸生产工艺及配方研究", 《食品研究与开发》, no. 6, 31 December 2006 (2006-12-31), pages 95 - 98 * |
| 王新伟等: "可食性果蔬纸的研究进展", 《中国农业科学技术导报》, no. 3, 31 December 2010 (2010-12-31), pages 34 - 38 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105475910A (en) * | 2015-12-28 | 2016-04-13 | 渤海大学 | Nutritional-type instant compound fruit and vegetable paper and preparation method thereof |
| CN107080201A (en) * | 2017-05-09 | 2017-08-22 | 大连民族大学 | A kind of preparation method of blueberry fruit paper |
| CN110946171A (en) * | 2018-09-26 | 2020-04-03 | 中国热带农业科学院海口实验站 | Mango fruit paper and preparation method thereof |
| CN110946254A (en) * | 2018-09-26 | 2020-04-03 | 中国热带农业科学院海口实验站 | Pitaya fruit paper and preparation method thereof |
| CN109938304A (en) * | 2019-04-11 | 2019-06-28 | 新疆维吾尔自治区葡萄瓜果研究所 | A kind of edibility muskmelon scraps of paper and its processing method |
| CN109874961A (en) * | 2019-04-12 | 2019-06-14 | 倪震丹 | A kind of citrus fruit paper and preparation method thereof |
| CN109972444A (en) * | 2019-04-12 | 2019-07-05 | 李剑 | A kind of berry fruit paper and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103844223B (en) | 2016-01-20 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103844223B (en) | Honey fruit paper and preparation method thereof | |
| CN104187555B (en) | The method for salting of the yellow thick chilli sauce of a kind of sour-sweet local flavor | |
| CN101129182B (en) | Peach patch of fruits and vegetables, and method of processing the same | |
| CN107156584A (en) | A kind of preparation method of not old certain kind of berries dried fruit juice | |
| CN100521967C (en) | Sweet potato food and its production method | |
| CN105011112A (en) | Serial chili sauce | |
| CN107874193A (en) | A kind of flavor leaf mustard and its method for salting | |
| CN105410656A (en) | Okra noodles and preparation method thereof | |
| CN104187540A (en) | Beef flavored seasoning powder and processing method thereof | |
| CN105533667A (en) | Fermented Korean pickle seasoning sauce and preparation method thereof | |
| CN104473087A (en) | Mixed fruit and vegetable paste VF leisure food and preparation method thereof | |
| CN105475929A (en) | Sweet and sour radish and preparation method thereof | |
| KR20160099201A (en) | A method for preparing korean hot papper paste with blueberry syrup | |
| KR100485078B1 (en) | Kimchi flavored seasoning by sulfide origined vegetables and method for preparation thereof | |
| CN104855461A (en) | Instant pizza making method | |
| CN104938570A (en) | Convenient fastfood pizza | |
| CN111671067A (en) | Fresh-grass-fruit pickled vegetable and preparation method thereof | |
| CN104886511A (en) | Pickled sour and hot Chinese cabbage with glutinous rice wine fragrance | |
| KR101617012B1 (en) | Boiled fish paste including capsosiphon fulvescens and tunas, and manufacturing method thereof | |
| CN104351707A (en) | Brassica rapa and preparation method thereof | |
| CN104323177A (en) | Spicy radish and preparation method thereof | |
| KR101522960B1 (en) | Manufacturing method of Kimchi containing Liriope platyphylla and Kimchi containing Liriope platyphylla manufactured by the same | |
| KR102501823B1 (en) | Manufacturing process of instant hot pepper soy paste containing extract of Opuntia humifusa | |
| CN105995944A (en) | Leek sauce being able to prevent colds, and production method thereof | |
| CN106107918A (en) | A kind of fruit Folium Allii tuberosi beans 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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160120 |