CN104256235A - Preparation method of bergamot pear health sauce - Google Patents
Preparation method of bergamot pear health sauce Download PDFInfo
- Publication number
- CN104256235A CN104256235A CN201410482253.7A CN201410482253A CN104256235A CN 104256235 A CN104256235 A CN 104256235A CN 201410482253 A CN201410482253 A CN 201410482253A CN 104256235 A CN104256235 A CN 104256235A
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- bergamot pear
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 27
- 244000179970 Monarda didyma Species 0.000 title claims abstract description 25
- 235000010672 Monarda didyma Nutrition 0.000 title claims abstract description 25
- 235000015067 sauces Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 235000010987 pectin Nutrition 0.000 claims description 11
- 229920001277 pectin Polymers 0.000 claims description 11
- 239000001814 pectin Substances 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000005406 washing Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 7
- 239000012141 concentrate Substances 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 4
- 229910052782 aluminium Inorganic materials 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 4
- 239000011521 glass Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000019590 thick flavour Nutrition 0.000 claims description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 201000001320 Atherosclerosis Diseases 0.000 abstract description 3
- 206010011224 Cough Diseases 0.000 abstract description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 abstract description 3
- 230000000711 cancerogenic effect Effects 0.000 abstract description 3
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 231100000315 carcinogenic Toxicity 0.000 abstract 1
- 230000002401 inhibitory effect Effects 0.000 abstract 1
- 150000004005 nitrosamines Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004537 pulping Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 description 25
- 230000008520 organization Effects 0.000 description 6
- 238000004939 coking Methods 0.000 description 3
- 230000007812 deficiency Effects 0.000 description 3
- 235000021017 pears Nutrition 0.000 description 3
- 238000009923 sugaring Methods 0.000 description 3
- 230000036772 blood pressure Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 231100000357 carcinogen Toxicity 0.000 description 2
- 239000003183 carcinogenic agent Substances 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000012423 maintenance Methods 0.000 description 2
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- AEMRFAOFKBGASW-UHFFFAOYSA-N Glycolic acid Chemical compound OCC(O)=O AEMRFAOFKBGASW-UHFFFAOYSA-N 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 235000006085 Vigna mungo var mungo Nutrition 0.000 description 1
- 240000005616 Vigna mungo var. mungo Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000005961 cardioprotection Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000575 pesticide Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
-
- 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
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a preparation method of a bergamot pear health sauce, and belongs to the field of food processing. The preparation method of the bergamot pear health sauce is characterized by comprising the processing processes: selecting raw materials; processing the raw materials; precooking; pulping; concentrating; tinning; sealing a can; cooling; and forming finished products. The preparation method has the beneficial effects that the product produced by the method is abundant in nutrition, sour, sweet and delicious, has the original flavor of the bergamot pear sauce, is easy to absorb by a human body and conducive to digestion, is capable of expelling phlegm to arrest coughing, has a conserving effect on a throat, and is capable of preventing atherosclerosis and inhibiting formation of carcinogenic nitrosamines after being frequently eaten, thus achieving the effects of preventing and resisting cancers.
Description
Technical field
The present invention relates to a kind of processing method of food, especially relate to a kind of preparation method of bergamot pear health-care sauce.
Background technology
Bergamot pear, Uighur, " milk Lyceum is carried ", is characterized in that aromatic flavour, skin are thin, meat is thin, the how sweet shortcake of juice, clearly good to eat, is the top grade of Xinjiang each kind pears.Bergamot pear is large with Kuerle delicious pear output, and quality is good, Kuerle delicious pear, be Xinjiang at one of fruit the most well-known at home and abroad, in overseas market is described as " Chinese sweet pears ", " in pears treasure ".
The effect of bergamot pear: 1. contain abundant B family vitamin in bergamot pear, energy cardioprotection, lessens fatigue, and strengthens myocardial viability, reduces blood pressure; 2. the compositions such as the glycocide contained by bergamot pear and tannic acid, energy expelling phlegm and arresting coughing, has maintenance action to throat; 3. bergamot pear has comparatively polysaccharose substance and multivitamin, is easily absorbed by the body, improves a poor appetite, have protective effect to liver; 4. bergamot pear cool in nature and can heat-clearing calm, normal food can make blood pressure recover normal, improves rocky symptom; 5. eat bergamot pear energy atherosclerosis, suppress the formation of carcinogen nitrosamine, thus cancer-resisting; 6. the pectin content in bergamot pear is very high, contributes to digestion.
Bergamot pear is eaten raw usually, not storage tolerance, and remains of pesticide on epidermis, not easy cleaning, for being processed into the comprehensive utilization that bergamot pear health-care sauce can realize bergamot pear raw material, being convenient to store, improving its economic worth and nutritive value.
Summary of the invention
The object of the invention is to solve bergamot pear not storage tolerance and the problem of non-easy cleaning, a kind of preparation method of bergamot pear health-care sauce is provided.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for bergamot pear health-care sauce, is characterized in that: the processing process of employing raw material selection → Feedstock treating → precook → pull an oar → concentrate → tinning → sealed cans → cooling → finished product, and concrete operation step is:
A, raw material are selected: select well fresh, ninety percent is ripe, many containing pectin amount, and meat is fine and close, and the fruit of thick flavor is as raw material;
B, Feedstock treating: after raw material washing, peeling, coring, be cut into small pieces;
C, to precook: the pulp after process is placed in jacketed pan, adds and account for the clear water that pulp weighs 35%, boil 30 minutes, and constantly stir, make the fruit block of levels evenly softening; Precooking process directly has influence on the gellation of finished product, if precook deficiency, in pulp organization, the pectin of stripping is less, though sugaring infusion, finished product also owes soft, and has opaque lump, affects local flavor and outward appearance; If precook excessively, then pulp organization pectin is hydrolyzed in a large number, can affect gelling ability;
D, making beating: the fruit block after precooking, break into pulpous state with the beater that aperture is 1.2 millimeters, then through rubbing filter with the hands, separately pomace;
E, concentrated: to pour double centner pulp in aluminum pot infusion, and point to add for 2 times concentration be 80% liquid glucose concentrate, constantly stir with wooden stick; Firepower can not be too violent, otherwise can make pulp coking blackening, and concentration time is 65 minutes, provokes a small amount of pulp with wooden stick, when pulp to dirty in blocks time can take the dish out of the pot;
F, tinning: the jam after concentrated is loaded in 500 grams of glass jars of washing and sterilizing while hot, cover and cushion rubber elder generation were through boiling water boiling 10 minutes;
G, sealed cans: be encased inside cushion rubber, put cover well and screw, and be inverted sterilization in 5 minutes, during sealed cans, tank central temperature is 100 degrees Celsius;
H, cooling: sub-sectional cooling to 30 DEG C in hot-tub, wipe tank warehouse-in.
Beneficial effect: product of the present invention is nutritious, sweet and sour taste, has the due local flavor of bergamot pear sauce; This product is easily absorbed by the body, and contributes to digestion, and all right expelling phlegm and arresting coughing, has maintenance action to throat, and normal food energy atherosclerosis, suppresses the formation of carcinogen nitrosamine, reach the effect of cancer-resisting.
Detailed description of the invention
Embodiment 1
:
A preparation method for bergamot pear health-care sauce, concrete operation step is:
A, raw material are selected: select well fresh, ninety percent is ripe, many containing pectin amount, and meat is fine and close, and the fruit of thick flavor is as raw material;
B, Feedstock treating: after raw material washing, peeling, coring, be cut into small pieces;
C, to precook: the pulp after process is placed in jacketed pan, adds and account for the clear water that pulp weighs 35%, boil 30 minutes, and constantly stir, make the fruit block of levels evenly softening; Precooking process directly has influence on the gellation of finished product, if precook deficiency, in pulp organization, the pectin of stripping is less, though sugaring infusion, finished product also owes soft, and has opaque lump, affects local flavor and outward appearance; If precook excessively, then pulp organization pectin is hydrolyzed in a large number, can affect gelling ability;
D, making beating: the fruit block after precooking, break into pulpous state with the beater that aperture is 0.8 millimeter, then through rubbing filter with the hands, separately pomace; Red date is cleaned stoning, mashes into mud and add, stir;
E, concentrated: to pour double centner pulp in aluminum pot infusion, and point to add for 2 times concentration be 75% liquid glucose concentrate, constantly stir with wooden stick; Firepower can not be too violent, otherwise can make pulp coking blackening, and concentration time is 60 minutes, provokes a small amount of pulp with wooden stick, when pulp to dirty in blocks time can take the dish out of the pot;
F, tinning: the jam after concentrated is loaded in 500 grams of glass jars of washing and sterilizing while hot, cover and cushion rubber elder generation were through boiling water boiling 15 minutes;
G, sealed cans: be encased inside cushion rubber, put cover well and screw, and be inverted sterilization in 7 minutes, during sealed cans, tank central temperature is 100 degrees Celsius;
H, cooling: sub-sectional cooling to 35 DEG C in hot-tub, wipe tank warehouse-in.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Embodiment 2
:
A preparation method for bergamot pear health-care sauce, concrete operation step is:
A, raw material are selected: select well fresh, ninety percent is ripe, many containing pectin amount, and meat is fine and close, and the fruit of thick flavor is as raw material;
B, Feedstock treating: after raw material washing, peeling, coring, be cut into small pieces;
C, to precook: the pulp after process is placed in jacketed pan, adds and account for the clear water that pulp weighs 35%, boil 30 minutes, and constantly stir, make the fruit block of levels evenly softening; Precooking process directly has influence on the gellation of finished product, if precook deficiency, in pulp organization, the pectin of stripping is less, though sugaring infusion, finished product also owes soft, and has opaque lump, affects local flavor and outward appearance; If precook excessively, then pulp organization pectin is hydrolyzed in a large number, can affect gelling ability;
D, making beating: the fruit block after precooking, break into pulpous state with the beater that aperture is 1.2 millimeters, then through rubbing filter with the hands, separately pomace;
E, concentrated: to pour double centner pulp in aluminum pot infusion, and point to add for 2 times concentration be 80% liquid glucose concentrate, constantly stir with wooden stick; Firepower can not be too violent, otherwise can make pulp coking blackening, and concentration time is 65 minutes, provokes a small amount of pulp with wooden stick, when pulp to dirty in blocks time can take the dish out of the pot; Admix a little honey and lemon extract, be mixed with sour-sweet taste;
F, tinning: the jam after concentrated is loaded in 500 grams of glass jars of washing and sterilizing while hot, cover and cushion rubber elder generation were through boiling water boiling 10 minutes;
G, sealed cans: be encased inside cushion rubber, put cover well and screw, and be inverted sterilization in 5 minutes, during sealed cans, tank central temperature is 100 degrees Celsius;
H, cooling: sub-sectional cooling to 30 DEG C in hot-tub, wipe tank warehouse-in.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for bergamot pear health-care sauce, is characterized in that: the processing process of employing raw material selection → Feedstock treating → precook → pull an oar → concentrate → tinning → sealed cans → cooling → finished product, and concrete operation step is:
A, raw material are selected: select well fresh, ninety percent is ripe, many containing pectin amount, and meat is fine and close, and the fruit of thick flavor is as raw material;
B, Feedstock treating: after raw material washing, peeling, coring, be cut into small pieces;
C, to precook: the pulp after process is placed in jacketed pan, adds and account for the clear water that pulp weighs 35%, boil 30 minutes, and constantly stir, make the fruit block of levels evenly softening;
D, making beating: the fruit block after precooking, break into pulpous state with the beater that aperture is 1.2 millimeters, then through rubbing filter with the hands, separately pomace;
E, concentrated: to pour double centner pulp in aluminum pot infusion, and point to add for 2 times concentration be 80% liquid glucose concentrate, constantly stir with wooden stick, concentration time is 65 minutes, provokes a small amount of pulp with wooden stick, when pulp to dirty in blocks time can take the dish out of the pot;
F, tinning: the jam after concentrated is loaded in 500 grams of glass jars of washing and sterilizing while hot, cover and cushion rubber elder generation were through boiling water boiling 10 minutes;
G, sealed cans: be encased inside cushion rubber, put cover well and screw, and be inverted sterilization in 5 minutes, during sealed cans, tank central temperature is 100 degrees Celsius;
H, cooling: sub-sectional cooling to 30 DEG C in hot-tub, wipe tank warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410482253.7A CN104256235A (en) | 2014-09-22 | 2014-09-22 | Preparation method of bergamot pear health sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410482253.7A CN104256235A (en) | 2014-09-22 | 2014-09-22 | Preparation method of bergamot pear health sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256235A true CN104256235A (en) | 2015-01-07 |
Family
ID=52147921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410482253.7A Pending CN104256235A (en) | 2014-09-22 | 2014-09-22 | Preparation method of bergamot pear health sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256235A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621429A (en) * | 2015-01-28 | 2015-05-20 | 上海杏王生态科技有限公司 | Selenium-rich organic jam capable of whetting appetite and helping digestion |
| CN107549730A (en) * | 2017-08-29 | 2018-01-09 | 阜南县兴农果树专业合作社 | A kind of selenium-rich Huang pear jam |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000287639A (en) * | 1999-04-06 | 2000-10-17 | Eguchi Koichiro | Production of processed food of sweet persimmon and processed food of the same |
| CN101878891A (en) * | 2010-07-08 | 2010-11-10 | 安风录 | Nutritional apple-pear soybean paste and preparation method |
| CN102018157A (en) * | 2009-09-14 | 2011-04-20 | 张建卿 | Method for preparing pyrus ussuriensis maxim and hawthorn jam |
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
-
2014
- 2014-09-22 CN CN201410482253.7A patent/CN104256235A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2000287639A (en) * | 1999-04-06 | 2000-10-17 | Eguchi Koichiro | Production of processed food of sweet persimmon and processed food of the same |
| CN102018157A (en) * | 2009-09-14 | 2011-04-20 | 张建卿 | Method for preparing pyrus ussuriensis maxim and hawthorn jam |
| CN101878891A (en) * | 2010-07-08 | 2010-11-10 | 安风录 | Nutritional apple-pear soybean paste and preparation method |
| CN102349602A (en) * | 2011-10-19 | 2012-02-15 | 刘俊奕 | Passion fruit and pear jam and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 严奉伟，等: "《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 (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621429A (en) * | 2015-01-28 | 2015-05-20 | 上海杏王生态科技有限公司 | Selenium-rich organic jam capable of whetting appetite and helping digestion |
| CN104621429B (en) * | 2015-01-28 | 2018-03-20 | 上海杏王生态科技有限公司 | A kind of selenium-rich organic appetite-stimulating indigestion-relieving jam |
| CN107549730A (en) * | 2017-08-29 | 2018-01-09 | 阜南县兴农果树专业合作社 | A kind of selenium-rich Huang pear jam |
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