CN104126665A - Canned sour milk jam and preparation method thereof - Google Patents
Canned sour milk jam and preparation method thereof Download PDFInfo
- Publication number
- CN104126665A CN104126665A CN201410312886.3A CN201410312886A CN104126665A CN 104126665 A CN104126665 A CN 104126665A CN 201410312886 A CN201410312886 A CN 201410312886A CN 104126665 A CN104126665 A CN 104126665A
- Authority
- CN
- China
- Prior art keywords
- parts
- preparation
- yoghourt
- sour milk
- industry
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000021262 sour milk Nutrition 0.000 title abstract 5
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 14
- 235000018481 Hylocereus undatus Nutrition 0.000 claims abstract description 14
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 9
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000003647 oxidation Effects 0.000 claims abstract description 6
- 238000007254 oxidation reaction Methods 0.000 claims abstract description 6
- 235000013618 yogurt Nutrition 0.000 claims description 22
- 241000219112 Cucumis Species 0.000 claims description 12
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 12
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 12
- 241000220324 Pyrus Species 0.000 claims description 12
- 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 12
- 235000021017 pears Nutrition 0.000 claims description 12
- 229910052708 sodium Inorganic materials 0.000 claims description 12
- 239000011734 sodium Substances 0.000 claims description 12
- 235000013574 canned fruits Nutrition 0.000 claims description 11
- 241000219094 Vitaceae Species 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000021021 grapes Nutrition 0.000 claims description 5
- 238000004537 pulping Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 230000036541 health Effects 0.000 abstract description 5
- 230000008901 benefit Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000008859 change Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 244000241257 Cucumis melo Species 0.000 abstract 2
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 abstract 2
- 235000014443 Pyrus communis Nutrition 0.000 abstract 2
- 240000001987 Pyrus communis Species 0.000 abstract 2
- 238000010009 beating Methods 0.000 abstract 2
- 235000010352 sodium erythorbate Nutrition 0.000 abstract 2
- 239000004320 sodium erythorbate Substances 0.000 abstract 2
- RBWSWDPRDBEWCR-RKJRWTFHSA-N sodium;(2r)-2-[(2r)-3,4-dihydroxy-5-oxo-2h-furan-2-yl]-2-hydroxyethanolate Chemical compound [Na+].[O-]C[C@@H](O)[C@H]1OC(=O)C(O)=C1O RBWSWDPRDBEWCR-RKJRWTFHSA-N 0.000 abstract 2
- 230000002421 anti-septic effect Effects 0.000 abstract 1
- 238000009924 canning Methods 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 description 17
- 235000013305 food Nutrition 0.000 description 12
- 238000011161 development Methods 0.000 description 11
- 235000013399 edible fruits Nutrition 0.000 description 6
- 230000012010 growth Effects 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 230000001186 cumulative effect Effects 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013372 meat Nutrition 0.000 description 3
- 208000019901 Anxiety disease Diseases 0.000 description 2
- 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
- 230000000996 additive effect Effects 0.000 description 2
- 230000036506 anxiety Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 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
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 240000002853 Nelumbo nucifera Species 0.000 description 1
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 239000004411 aluminium Substances 0.000 description 1
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 description 1
- 229910052782 aluminium Inorganic materials 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 239000007961 artificial flavoring substance Substances 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003517 fume Substances 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000007773 growth pattern Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000011835 investigation Methods 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000002459 sustained effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000005028 tinplate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a canned sour milk jam and a preparation method, the sour milk jam comprises the following raw materials by weight: 10-20 parts of cantaloupe, 10-20 parts of pear, 5-8 parts of dragon fruit, 5-10 parts of grape, 10-20 parts of sour milk and 0.01-0.02 parts of sodium erythorbate. The preparation method comprises the following steps: peeling and stoning cantaloupe, pear, dragon fruit and grape and then beating, preventing oxidation and color change of sodium erythorbate during the beating process, then canning, adding sour milk, disinfecting for 15-20 minutes by steam at 121 DEG C, and cooling to obtain the product. The jam can has the advantages of unique taste, tasty mouthfeel, rich fragrance, no sugar and antiseptic addition, green health, eating by opening the can, convenience and health.
Description
Technical field
The invention belongs to can processing field, be specifically related to a kind of Yoghourt canned fruit jam and preparation method thereof.
Background technology
Investigation from China Food Industry Association shows, the constantly increase of along with the raising of resident living level, going on a journey, travel, food consumption idea and mode quietly change, a lot of families attempt to free from kitchen, reduce fume pollution, alleviate housework.Tinned food is just convenient, healthy with it, the feature of easy storage, has adapted to people's daily need, day by day welcomed by the people.In addition, China's can level of consumption is also very low, and with year consumption figure calculating per capita, the U.S. is 90 kilograms, and West Europe is 50 kilograms, and Japan is 23 kilograms, and China is only 1 kilogram.Visible, domestic market not yet really starts, and has a high potential.
The can industry of China has been pointed to domestic market by the development priority of the five-year.A responsible person of packing industry association of China, China's can industry has possessed and has met the production capacity that domestic market increases rapidly, nearly 500 of national can industry emphasis manufacturing enterprise, nearly 3,000,000 tons of yearly productive capacity, thousands of of kind; The raw material supply abundances such as agricultural byproducts; A collection of old established firm and leading enterprise are formed; The regional advantages on the ground such as Zhejiang, Shandong, Fujian, Shanxi are day by day obvious.
Simple substitute when tinned food is no longer food supply anxiety on taste, many enterprises make every effort to, for consumer provides " taste that family can not do ", make tinned food enter three meals in a day, comprise vegetable dish, fruit, meat, condiment etc.
In kind, can enterprise is putting forth effort to develop Chinese traditional properties and the local characteristic local flavor can that compatriots welcome, as chicken curry, noisette pig's let, Tung-Po meat, pork paste with mushroom, lotus root soup etc.; Exploitation is applicable to the elderly, teenager, child's jar special head food and has all kinds of cans of health care; Develop the special kinds such as full-time formula, auxotype, disaster relief class, GT grand touring and pets.
On the packaging, whole-colored tinplate of past, glass jar, replaced by the plastic-coated sheet material punching can of the pop can of more convenient practicality, two drawn cans of aluminium matter, aluminium foil composite flexible pouch and capable of being heated by microwave oven.
In order to improve sanitary standard, some enterprises have realized process one continuous line and automation, have introduced advanced sealing device, meat is cut mixing equipment and disinfection equipment, has set up modern closed low temperature workshop.The raw material site that some are special, as also cultivated in high-quality tomato, orange, green soya bean base etc.
The status of can big producing country of China strengthens day by day, presents the domestic situation fond of food that is not salty of reppearing, and from the first quarter in 2013 can output area distribution, eastern region cumulative production accounts for 56.33% of national proportion, increases by 6.98% on a year-on-year basis; Middle part cumulative production accounts for 28.67%, increases by 9.57% on a year-on-year basis; West area cumulative production accounts for 11.14%, reduces on year-on-year basis 2.08%; Area, northeast cumulative production accounts for 3.87%, reduces on year-on-year basis 42.85%.
China has become one of the main can production in the world and exported country, and industry keeps the situation of rapid growth.The first quarter in 2013, Fujian Province of China can output is maximum, accounts for 29.1% of national can total output share; Next is that Hubei Province, Shandong Province, Hunan Province, Zhejiang Province also occupy respectively 14%, 7.78%, 7.48% and 7.19% proportion.
Tinned food is that Chinese numerous food squeezes into the international market at first, early a kind of commodity in line with international standards of product quality.Can industry is also keeping development speed faster always.
2006, national can industry kept the situation increasing, and the above can of scale manufacturing enterprise accumulative total realizes 35,527,753,000 yuan of total industrial output values, has increased by 22.60% than same period last year; Accumulative total realizes product sales revenue 33,578,917,000 yuan, has increased by 19.59% than same period last year; Accumulative total is generated profit total value 1,144,170,000 yuan, has increased by 45.51% than same period last year.
The 1-12 month in 2007, the above can of scale manufacturing enterprise accumulative total realizes 46,735,576,000 yuan of total industrial output values, has increased by 34.47% than same period last year; The 1-10 month in 2008, the above can of scale manufacturing enterprise accumulative total realizes 47,958,300,000 yuan of total industrial output values, has increased by 33.09% than same period last year.
Within 2008,1-12 month China can accumulative total output is 5952925.26 tons, has increased by 17.44% than same period last year, and wherein the output in single month May is minimum only has 411630.97 tons, has increased over the same month last year 2.86%.Maximum 496202.48 tons of the output in single month November, has increased by 18.12% over the same month last year.
In April, 2009, can industry kept very fast development, completed 5,100,000,000 yuan of total industrial output values, increased by 16.6% on a year-on-year basis; 47.9 ten thousand tons of can output, increase by 4.2%; 16.7 hundred million yuan of outlet delivery values, increase by 2.3%; Rate of production and marketing 97.9%, declines 1.4 percentage points.1-4 month can industry completes 177.6 hundred million yuan of total industrial output values, increases by 15% on a year-on-year basis; 173.9 ten thousand tons of can output, increase by 7.5%; 56.8 hundred million yuan of outlet delivery values, increase by 2.1%; Rate of production and marketing 99.8%, increases by 1.1 percentage points.The accumulative total output of 1-4 month China can industry in 2009 is 1738778.68 tons, has increased by 7.52%, so far than same period last year.Wherein the output in single month February is minimum only has 389420.7 tons, has increased over the same month last year 30.69%.
Be not difficult to find out that thus Chinese can industry development is very rapidly.From its development trend, Chinese can industry is the traditional outlet industry of China, is also the most important exported product of current food industry.China has become one of the main can production in the world and exported country.In recent years, at home and abroad the market demand pulled down, and can industry presents the situation of sustained, stable growth.
In can industry development, also there are some problems in industry.Can outlet industry added value is not high, and the large valency of export management dependence amount is merely low; Some enterprises arbitrarily reduce quality standard; Misuse additive; Product homogeneity situation is more serious; Cost parameter is larger, and canner and slack tank price obviously go up etc., put into effect some measures comprise change growth pattern for these problem industries; Strengthen raw materials control; Adhere to brand strategy etc., obtained good effect.
Along with the development of Chinese society's economy, the raising year by year of people's life class, the tinned food of convenience, health, nutrition, safety is just more and more subject to consumer's accreditation, and can industry has wide development space.
Global financial tsunami in 2008, also feeds through to domestic can industry.The growth of domestic can outlet in 2008 has fallen nearly 20 percentage points after rise.Do you how can in global financial crisis, seek iImmune? country puts into effect and provides good opportunity to develop about the policy of expanding domestic demand to can industry, will allow domestic can industry iImmune in this global financial crisis by outlet turning is domestic.
China's can industry development is rapid, becomes gradually fresh combatants that are rich in competitiveness on international market.But, depend on for many years external dealer's development model unduly, make can industry progressively present light domestic " the lame phenomenon " of heavily export trade.After financial crisis outburst in 2008, the drawback of this development model progressively displays.Appreciation of the RMB and raw material, labour appreciate, and make the advantage of can enterprise product cheapness all gone, cause export volume to decline, capital chain anxiety, and enterprise gets into a difficult position eventually.Return domestic market and allow " lame " can financial crisis of winning the race?
Involved by global financial tsunami, 277.2 ten thousand tons of can export volumes in 2008, fall 0.04% on a year-on-year basis.2007,2,780,000 tons of national can outlets, increased by a year-on-year basis and exceed 20%.The growth of domestic can outlet in 2008 is compared 2007 and has been fallen nearly 20 percentage points after rise.With fall in export just on the contrary, 5,950,000 tons of can industry production total amounts in 2008, increase by 17% on a year-on-year basis, gross sales amount 58,900,000,000 RMB increase by 31 percentage points, the 1-2 month in 2009, can production increases by 13.8%, totally presents growing trend.Export volume declines to a great extent, production increases, sale growth is current domestic can Industry.
There is following problem in existing can:
1. contain anticorrisive agent.For extending storage life, tinned food will add anticorrisive agent in manufacturing process, and often edible all have infringement to liver, kidney.
2. contain additive.In order to make can more delicious, in process, can add the additives such as spices, pigment, artificial flavors, often eat harmful.
3. loss vitamin.After can processing, lose vitamin C nearly 10% ~ 60%, Cobastab loss 20% ~ 80%, it is nearly 10% that citrin loses, vitamin A loss 15% ~ 20%.
Existing tinned fruit is substantially all the can of single variety, if eat several fruit, must buy separately multiple can.Now also do not find the can that various fruits is compound, be therefore necessary to develop a kind of can with various fruits.
Summary of the invention
The object of the invention is to provide a kind of Yoghourt canned fruit jam and preparation method thereof, solves the problem that existing tinned fruit is single.
Technical scheme of the present invention is: a kind of Yoghourt canned fruit jam, it is made up of the raw material of following weight portion, "Hami" melon 10-20 part, pears 10-20 part, dragon fruit 5-8 part, grape 5-10 part, Yoghourt 10-20 part, different Vc sodium 0.01-0.02 part.
Further, it is made up of the raw material of following weight portion, 15 parts, "Hami" melon, 15 parts of pears, 7 parts of dragon fruits, 8 parts of grapes, 15 parts of Yoghourts, 0.02 part, different Vc sodium.
Its preparation method is: will "Hami" melon, pull an oar after pears, dragon fruit, grape peeling stoning, and in pulping process, different Vc sodium prevents oxidation stain, and then tinning, adds Yoghourt, and 121 DEG C of steam sterilizing 15-20 minute are cooling and get final product.
The present invention compared with prior art tool has the following advantages:
Canned fruit jam special taste of the present invention, sweet and sour taste, gives off a strong fragrance, and does not add sugar and anticorrisive agent, green health, can opening is instant, convenient and healthy.
Detailed description of the invention
Embodiment 1
A kind of Yoghourt canned fruit jam, it is made up of the raw material of following weight portion, 10 parts, "Hami" melon, 20 parts of pears, 8 parts of dragon fruits, 5 parts of grapes, 10 parts of Yoghourts, 0.02 part, different Vc sodium.
Its preparation method is: will "Hami" melon, pull an oar after pears, dragon fruit, grape peeling stoning, and in pulping process, different Vc sodium prevents oxidation stain, and then tinning, adds Yoghourt, and 121 DEG C of steam sterilizing 15-20 minute are cooling and get final product.
Embodiment 2
A kind of Yoghourt canned fruit jam, it is made up of the raw material of following weight portion, 20 parts, "Hami" melon, 10 parts of pears, 5 parts of dragon fruits, 5 parts of grapes, 20 parts of Yoghourts, 0.01 part, different Vc sodium.
Its preparation method is: will "Hami" melon, pull an oar after pears, dragon fruit, grape peeling stoning, and in pulping process, different Vc sodium prevents oxidation stain, and then tinning, adds Yoghourt, and 121 DEG C of steam sterilizing 15-20 minute are cooling and get final product.
Embodiment 3
A kind of Yoghourt canned fruit jam, it is made up of the raw material of following weight portion, 15 parts, "Hami" melon, 15 parts of pears, 7 parts of dragon fruits, 8 parts of grapes, 15 parts of Yoghourts, 0.02 part, different Vc sodium.
Its preparation method is: will "Hami" melon, pull an oar after pears, dragon fruit, grape peeling stoning, and in pulping process, different Vc sodium prevents oxidation stain, and then tinning, adds Yoghourt, and 121 DEG C of steam sterilizing 15-20 minute are cooling and get final product.
The above embodiment has only expressed the application's detailed description of the invention, and it describes comparatively concrete and detailed, but can not therefore be interpreted as the restriction to the application's protection domain.It should be pointed out that for the person of ordinary skill of the art, not departing under the prerequisite of present techniques plan plot, can also make some distortion and improvement, these all belong to the application's protection domain.
Claims (3)
1. a Yoghourt canned fruit jam, it is made up of the raw material of following weight portion, "Hami" melon 10-20 part, pears 10-20 part, dragon fruit 5-8 part, grape 5-10 part, Yoghourt 10-20 part, different Vc sodium 0.01-0.02 part.
2. a kind of Yoghourt canned fruit jam according to claim 1, is characterized in that, it is made up of the raw material of following weight portion, 15 parts, "Hami" melon, 15 parts of pears, 7 parts of dragon fruits, 8 parts of grapes, 15 parts of Yoghourts, 0.02 part, different Vc sodium.
3. the preparation method of a kind of Yoghourt canned fruit jam according to claim 1 and 2, it is characterized in that, its preparation method is: will after "Hami" melon, pears, dragon fruit, grape peeling stoning, pull an oar, in pulping process, different Vc sodium prevents oxidation stain, then tinning, add Yoghourt, 121 DEG C of steam sterilizing 15-20 minute, cooling and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410312886.3A CN104126665A (en) | 2014-07-03 | 2014-07-03 | Canned sour milk jam and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410312886.3A CN104126665A (en) | 2014-07-03 | 2014-07-03 | Canned sour milk jam and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104126665A true CN104126665A (en) | 2014-11-05 |
Family
ID=51799717
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410312886.3A Pending CN104126665A (en) | 2014-07-03 | 2014-07-03 | Canned sour milk jam and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104126665A (en) |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105231287A (en) * | 2015-10-22 | 2016-01-13 | 四川省汇泉罐头食品有限公司 | Red bean walnut can |
| CN105285860A (en) * | 2015-10-22 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Canned red date and walnut |
| CN105341796A (en) * | 2015-12-07 | 2016-02-24 | 成都锦汇科技有限公司 | Canned red dates and Chinese wolfberry fruits and preparation method thereof |
| CN105394584A (en) * | 2015-10-22 | 2016-03-16 | 四川省汇泉罐头食品有限公司 | Making method of red bean and walnut cans |
| CN105394585A (en) * | 2015-10-22 | 2016-03-16 | 四川省汇泉罐头食品有限公司 | Red bean, red date and walnut can and making method thereof |
| CN105410753A (en) * | 2015-10-22 | 2016-03-23 | 四川省汇泉罐头食品有限公司 | Preparation method of red date-walnut seed can |
| CN105432788A (en) * | 2015-12-07 | 2016-03-30 | 成都锦汇科技有限公司 | Red bean and black bean can and preparation method thereof |
| CN105432789A (en) * | 2015-12-07 | 2016-03-30 | 成都锦汇科技有限公司 | Red date and black bean can and preparation method thereof |
| CN105494632A (en) * | 2015-12-07 | 2016-04-20 | 成都锦汇科技有限公司 | Red bean and wolfberry can and preparation method thereof |
| CN105707860A (en) * | 2016-02-29 | 2016-06-29 | 四川省汇泉罐头食品有限公司 | Red bean, walnut kernel and fructus lycii can and making method thereof |
| CN106174283A (en) * | 2016-07-25 | 2016-12-07 | 柳州中品科技有限公司 | A kind of seed watermelon compound nectar with heat-clearing toxin-expelling functions and preparation method thereof |
| CN106262362A (en) * | 2016-08-18 | 2017-01-04 | 江新祥 | A kind of Hami melon jam and preparation method thereof |
| CN106819116A (en) * | 2017-01-09 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Yoghourt tinned fruit and preparation method thereof |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919507A (en) * | 2010-07-13 | 2010-12-22 | 中国热带农业科学院海口实验站 | Low-sugar banana-pineapple compound jam and manufacture method thereof |
| CN102106494A (en) * | 2011-01-30 | 2011-06-29 | 延边大学 | Apple pear ginseng jam and preparation method |
| CN102125090A (en) * | 2010-12-27 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Antioxidative yoghurt and preparation method thereof |
| CN102246932A (en) * | 2011-06-13 | 2011-11-23 | 大连康源食品有限公司 | Yellow peach can and preparation method thereof |
| CN102429177A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Preparation method of fruit and vegetable freeze-dried fresh-keeping food for infants |
| CN103125797A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacture method of canned grape jams |
| CN103125791A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacturing method of banana jam can |
| CN104543649A (en) * | 2013-10-17 | 2015-04-29 | 青岛博研达工业技术研究所(普通合伙) | Preparation method of honeydew melon contained jam |
-
2014
- 2014-07-03 CN CN201410312886.3A patent/CN104126665A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101919507A (en) * | 2010-07-13 | 2010-12-22 | 中国热带农业科学院海口实验站 | Low-sugar banana-pineapple compound jam and manufacture method thereof |
| CN102125090A (en) * | 2010-12-27 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Antioxidative yoghurt and preparation method thereof |
| CN102106494A (en) * | 2011-01-30 | 2011-06-29 | 延边大学 | Apple pear ginseng jam and preparation method |
| CN102246932A (en) * | 2011-06-13 | 2011-11-23 | 大连康源食品有限公司 | Yellow peach can and preparation method thereof |
| CN102429177A (en) * | 2011-10-24 | 2012-05-02 | 北京美味珍科技有限公司 | Preparation method of fruit and vegetable freeze-dried fresh-keeping food for infants |
| CN103125797A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacture method of canned grape jams |
| CN103125791A (en) * | 2011-12-02 | 2013-06-05 | 宋欣华 | Manufacturing method of banana jam can |
| CN104543649A (en) * | 2013-10-17 | 2015-04-29 | 青岛博研达工业技术研究所(普通合伙) | Preparation method of honeydew melon contained jam |
Non-Patent Citations (6)
| Title |
|---|
| 冯胜: "《精细化工手册（下册）》", 31 March 1995, 广东科技出版社 * |
| 孙炜 等: "《从零开始做果酱、果茶、果汁》", 31 July 2013, 中华工商联合出版社 * |
| 董孟修 等: "《简易休闲食品一本全》", 30 November 2009, 汕头大学出版社 * |
| 蒋明珠等: "D-异抗坏血酸钠在水果蔬菜罐头啤酒果酒中的使用效果", 《食品科学》 * |
| 谢伟哲: "香甜可口的儿童健脾果酱罐头", 《食品工业科技》 * |
| 陈野 等: "《食品工艺学》", 31 March 2014, 中国轻工业出版社 * |
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105410753A (en) * | 2015-10-22 | 2016-03-23 | 四川省汇泉罐头食品有限公司 | Preparation method of red date-walnut seed can |
| CN105285860A (en) * | 2015-10-22 | 2016-02-03 | 四川省汇泉罐头食品有限公司 | Canned red date and walnut |
| CN105231287A (en) * | 2015-10-22 | 2016-01-13 | 四川省汇泉罐头食品有限公司 | Red bean walnut can |
| CN105394584A (en) * | 2015-10-22 | 2016-03-16 | 四川省汇泉罐头食品有限公司 | Making method of red bean and walnut cans |
| CN105394585A (en) * | 2015-10-22 | 2016-03-16 | 四川省汇泉罐头食品有限公司 | Red bean, red date and walnut can and making method thereof |
| CN105432788A (en) * | 2015-12-07 | 2016-03-30 | 成都锦汇科技有限公司 | Red bean and black bean can and preparation method thereof |
| CN105341796A (en) * | 2015-12-07 | 2016-02-24 | 成都锦汇科技有限公司 | Canned red dates and Chinese wolfberry fruits and preparation method thereof |
| CN105432789A (en) * | 2015-12-07 | 2016-03-30 | 成都锦汇科技有限公司 | Red date and black bean can and preparation method thereof |
| CN105494632A (en) * | 2015-12-07 | 2016-04-20 | 成都锦汇科技有限公司 | Red bean and wolfberry can and preparation method thereof |
| CN105707860A (en) * | 2016-02-29 | 2016-06-29 | 四川省汇泉罐头食品有限公司 | Red bean, walnut kernel and fructus lycii can and making method thereof |
| CN106174283A (en) * | 2016-07-25 | 2016-12-07 | 柳州中品科技有限公司 | A kind of seed watermelon compound nectar with heat-clearing toxin-expelling functions and preparation method thereof |
| CN106262362A (en) * | 2016-08-18 | 2017-01-04 | 江新祥 | A kind of Hami melon jam and preparation method thereof |
| CN106819116A (en) * | 2017-01-09 | 2017-06-13 | 湛江市欢乐家食品有限公司 | Yoghourt tinned fruit and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104126665A (en) | Canned sour milk jam and preparation method thereof | |
| CN102763828A (en) | Fermented chili seasoning and production method thereof | |
| CN104187452A (en) | Preparation method for kiwi berry can | |
| CN101292729B (en) | Deep processing technique for black fungus | |
| CN101019634A (en) | Sandu sour soup and its making process | |
| CN104223185A (en) | Preparation method of can of steamed fish head with diced hot red peppers | |
| CN104172214A (en) | Preparation method of minced garlic preserved vegetable and pork can | |
| CN101933619B (en) | Method for producing edible fungi high-calcium zinc-rich instant one-bite mushroom | |
| CN104305237A (en) | Garlic-fragrant dried beef and processing method thereof | |
| CN104757450A (en) | Vegetable can | |
| CN103719782A (en) | Cucumber salting method | |
| CN102334662A (en) | Asparagus lettuce-pickling method | |
| CN104126784A (en) | Preparation method of rock sugar, tremella, wolfberry can | |
| CN104172210A (en) | Nourishing canned mutton soup and preparation method thereof | |
| Lee | Kimchi: the famous fermented vegetable product in Korea | |
| CN104207043A (en) | Multi-flavor fruit tin | |
| CN104126783A (en) | Preparation method of canned double mushroom soup | |
| CN104207040A (en) | Apple, apricot kernel and fig-containing sweet soup can and making method thereof | |
| CN104207188A (en) | Making method of preserved bean curd braised pork can | |
| CN104207042A (en) | Fruit salad tin and preparation method thereof | |
| CN105309908A (en) | Pickled vegetable and preparation method thereof | |
| CN104207041A (en) | Making method of sugar-free cherry can | |
| CN104664251B (en) | Premade Seasoned Scallion Rice Crackers | |
| CN102669608A (en) | A kind of processing method of seedling grass | |
| CN104170944A (en) | Preparation method of ginseng fruit can |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141105 |
|
| RJ01 | Rejection of invention patent application after publication |