CN104304850A - Waxberry corn fruit/vegetable sauce and making method thereof - Google Patents
Waxberry corn fruit/vegetable sauce and making method thereof Download PDFInfo
- Publication number
- CN104304850A CN104304850A CN201410540994.6A CN201410540994A CN104304850A CN 104304850 A CN104304850 A CN 104304850A CN 201410540994 A CN201410540994 A CN 201410540994A CN 104304850 A CN104304850 A CN 104304850A
- Authority
- CN
- China
- Prior art keywords
- parts
- juice
- celery
- red bayberry
- corn
- 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
- 240000008042 Zea mays Species 0.000 title claims abstract description 25
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 title claims abstract description 25
- 235000002017 Zea mays subsp mays Nutrition 0.000 title claims abstract description 25
- 235000005822 corn Nutrition 0.000 title claims abstract description 25
- 235000007270 Gaultheria hispida Nutrition 0.000 title claims abstract description 11
- 235000009134 Myrica cerifera Nutrition 0.000 title claims abstract description 11
- 235000012851 Myrica pensylvanica Nutrition 0.000 title claims abstract description 11
- 238000000034 method Methods 0.000 title claims description 7
- 235000013399 edible fruits Nutrition 0.000 title abstract description 6
- 235000015067 sauces Nutrition 0.000 title abstract 4
- 235000013311 vegetables Nutrition 0.000 title abstract 3
- 244000024215 Myrica gale Species 0.000 title 1
- 240000007087 Apium graveolens Species 0.000 claims abstract description 33
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 33
- 235000010591 Appio Nutrition 0.000 claims abstract description 33
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 16
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 16
- 235000020224 almond Nutrition 0.000 claims abstract description 16
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 11
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 11
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 11
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 11
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 11
- 235000008434 ginseng Nutrition 0.000 claims abstract description 11
- 235000010987 pectin Nutrition 0.000 claims abstract description 11
- 229920001277 pectin Polymers 0.000 claims abstract description 11
- 239000001814 pectin Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 10
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 40
- 244000132436 Myrica rubra Species 0.000 claims description 39
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 14
- 229940126670 AB-836 Drugs 0.000 claims description 10
- 235000007652 Arbutus Nutrition 0.000 claims description 10
- 240000008327 Arbutus unedo Species 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 230000007159 enucleation Effects 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000003814 drug Substances 0.000 abstract description 4
- 230000036541 health Effects 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract 2
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 229930006000 Sucrose Natural products 0.000 abstract 1
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
- 235000011477 liquorice Nutrition 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 8
- 206010028980 Neoplasm Diseases 0.000 description 3
- 201000011510 cancer Diseases 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000607764 Shigella dysenteriae Species 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 150000001912 cyanamides Chemical class 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000014571 nuts Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 229940007046 shigella dysenteriae Drugs 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 239000011975 tartaric acid 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
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Botany (AREA)
- Jellies, Jams, And Syrups (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses waxberry corn fruit/vegetable sauce which is made from the following raw materials: 80-100 parts of waxberry, 30-50 parts of corn, 20-25 parts of celery, 15-20 parts of almond, 2-5 parts of liquorice, 5-8 parts of lycium barbarum, 3-5 parts of momordica grosvenori, 3-5 parts of ginseng, 2-4 parts of pectin and 10-15 parts of white sugar. The waxberry corn fruit/vegetable sauce can utilize the values of waxberry to the maximum limit, the nutrient components of waxberry are maintained; due to addition of corn, celery and the like, on one hand, multiple nutrient components can be provided, on the other hand, the taste of the fruit sauce is improved, and the unpleasant traditional Chinese medicine taste can be avoided; due to addition of the traditional Chinese medicine components, a healthcare function is achieved, and the body health is facilitated.
Description
Technical field
The present invention relates to a kind of formula of jam, particularly a kind of red bayberry corn fruit and vegetable jam and preparation method thereof.
Background technology
Red bayberry contains multiple organic acid, and ascorbic content is also very abundant, not only can participate in metabolism and the oxidation-reduction process of sugar in body directly, strengthen the permeability of capillary, and also have reducing blood lipid, stop effect that cancer cell generates in vivo.Contained tartaric acid can whet the appetite to eat alive and promote the production of body fluid, and help digestion relieving summer-heat, and the sugar in body can be stoped again to the function of adipose conversion, contributes to fat-reducing.Red bayberry has inhibitory action to the bacterium such as Escherichia coli, shigella dysenteriae, and can control dysentery stomachache, to diarrhea, more than person has good effect.Containing Cobastab, C in red bayberry, there is positive role to cancer-resisting.Cyanamide class contained in red bayberry fruit nut, fatty wet goods also have the effect of inhibition cancer cell.Red bayberry has and helps digestion, dehumidifies, relieving summer-heat, cough-relieving of promoting the production of body fluid, aid digestion, resisting cold, antidiarrheal, diuresis, prevents and treats the several functions such as medical function such as cholera, has the reputation of " in fruit agate ".
But few for the product of the deep processing of red bayberry in existing technology, because red bayberry is seasonal product, so not high to the utilization rate of red bayberry.
Summary of the invention
The object of the invention is to overcome the problems referred to above, a kind of red bayberry corn fruit and vegetable jam and preparation method thereof is provided.
For achieving the above object, the method that the present invention adopts is: a kind of red bayberry corn fruit and vegetable jam, is prepared from by following raw material: red bayberry 80-100 part, corn 30-50 part, celery 20-25 part, almond 15-20 part, Radix Glycyrrhizae 2-5 part, matrimony vine 5-8 part, Momordica grosvenori 3-5 part, ginseng 3-5 part, pectin 2-4 part, white granulated sugar 10-15 part.
The invention also discloses a kind of preparation method of red bayberry corn fruit and vegetable jam, comprise the steps:
(1) get the raw materials ready: select the red bayberry that high-quality is fresh, the iblet of full grains, and the almond of fresh celery and high-quality;
(2) clean: red bayberry is used saline sook 3-10min, rear clear water is cleaned, and dries after adopting clear water to clean in celery, iblet and almond, for subsequent use;
(3) boil Chinese medicinal decoction juice, Radix Glycyrrhizae, matrimony vine, Momordica grosvenori and ginseng are cleaned, put into marmite and adopt the fried 10-12h of slow fire, rear taking-up soup juice is for subsequent use;
(4) by Waxberry enucleation, smash, and grind, obtained arbutus jam;
(5) iblet is smashed, break into 50-80 object particle, and particle is cooked;
(6) celery is put into juice extractor to squeeze the juice, be squeezed into Celery Juice for subsequent use;
(7) Chinese medicinal decoction juice is put into arbutus jam, the iblet cooked and Celery Juice together with after stir;
(8) adopted by the above-mentioned product that stirs slow fire to carry out boiling and carry out the process of receipts juice, and fall into white granulated sugar and pectin;
(9) after product being carried out sterilization, pack seals, and sends into freezer storage.
Beneficial effect:
Red bayberry corn fruit and vegetable jam of the present invention, the value of the red bayberry utilized to greatest extent, remain the nutritional labeling of red bayberry, simultaneously by adding corn celery etc., multiple nutritional components can be provided on the one hand, also can improve the taste of jam on the other hand, cover unpalatable taste of traditional Chinese medicine, traditional Chinese medicine ingredients simultaneously by adding, can play a role in health care, be of value to the health of health.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further described.
Embodiment 1:
A kind of red bayberry corn fruit and vegetable jam, is prepared from by following raw material: 80 parts, red bayberry, corn 30 parts, celery 20 parts, 15 parts, almond, 2 parts, Radix Glycyrrhizae, matrimony vine 5 parts, Momordica grosvenori 3 parts, ginseng 3 parts, pectin 2 parts, white granulated sugar 10 parts.
The preparation method of above-mentioned red bayberry corn fruit and vegetable jam, comprises the steps:
(1) get the raw materials ready: select the red bayberry that high-quality is fresh, the iblet of full grains, and the almond of fresh celery and high-quality;
(2) clean: red bayberry is used saline sook 8min, rear clear water is cleaned, and dries after adopting clear water to clean in celery, iblet and almond, for subsequent use;
(3) boil Chinese medicinal decoction juice, Radix Glycyrrhizae, matrimony vine, Momordica grosvenori and ginseng are cleaned, put into marmite and adopt the fried 10-12h of slow fire, rear taking-up soup juice is for subsequent use;
(4) by Waxberry enucleation, smash, and grind, obtained arbutus jam;
(5) iblet is smashed, break into 50-80 object particle, and particle is cooked;
(6) celery is put into juice extractor to squeeze the juice, be squeezed into Celery Juice for subsequent use;
(7) Chinese medicinal decoction juice is put into arbutus jam, the iblet cooked and Celery Juice together with after stir;
(8) adopted by the above-mentioned product that stirs slow fire to carry out boiling and carry out the process of receipts juice, and fall into white granulated sugar and pectin;
(9) after product being carried out sterilization, pack seals, and sends into freezer storage.
Embodiment 2:
A kind of red bayberry corn fruit and vegetable jam, is prepared from by following raw material: 90 parts, red bayberry, corn 40 parts, celery 22 parts, 18 parts, almond, 3 parts, Radix Glycyrrhizae, matrimony vine 7 parts, Momordica grosvenori 4 parts, ginseng 4 parts, pectin 3 parts, white granulated sugar 12 parts.
The preparation method of above-mentioned red bayberry corn fruit and vegetable jam, comprises the steps:
(1) get the raw materials ready: select the red bayberry that high-quality is fresh, the iblet of full grains, and the almond of fresh celery and high-quality;
(2) clean: red bayberry is used saline sook 3-10min, rear clear water is cleaned, and dries after adopting clear water to clean in celery, iblet and almond, for subsequent use;
(3) boil Chinese medicinal decoction juice, Radix Glycyrrhizae, matrimony vine, Momordica grosvenori and ginseng are cleaned, put into marmite and adopt the fried 10-12h of slow fire, rear taking-up soup juice is for subsequent use;
(4) by Waxberry enucleation, smash, and grind, obtained arbutus jam;
(5) iblet is smashed, break into 50-80 object particle, and particle is cooked;
(6) celery is put into juice extractor to squeeze the juice, be squeezed into Celery Juice for subsequent use;
(7) Chinese medicinal decoction juice is put into arbutus jam, the iblet cooked and Celery Juice together with after stir;
(8) adopted by the above-mentioned product that stirs slow fire to carry out boiling and carry out the process of receipts juice, and fall into white granulated sugar and pectin;
(9) after product being carried out sterilization, pack seals, and sends into freezer storage.
Embodiment 3:
A kind of red bayberry corn fruit and vegetable jam, is prepared from by following raw material: 100 parts, red bayberry, corn 50 parts, celery 25 parts, 20 parts, almond, 5 parts, Radix Glycyrrhizae, matrimony vine 8 parts, Momordica grosvenori 5 parts, ginseng 5 parts, pectin 4 parts, white granulated sugar 15 parts.
The preparation method of above-mentioned red bayberry corn fruit and vegetable jam, comprises the steps:
(1) get the raw materials ready: select the red bayberry that high-quality is fresh, the iblet of full grains, and the almond of fresh celery and high-quality;
(2) clean: red bayberry is used saline sook 3-10min, rear clear water is cleaned, and dries after adopting clear water to clean in celery, iblet and almond, for subsequent use;
(3) boil Chinese medicinal decoction juice, Radix Glycyrrhizae, matrimony vine, Momordica grosvenori and ginseng are cleaned, put into marmite and adopt the fried 10-12h of slow fire, rear taking-up soup juice is for subsequent use;
(4) by Waxberry enucleation, smash, and grind, obtained arbutus jam;
(5) iblet is smashed, break into 50-80 object particle, and particle is cooked;
(6) celery is put into juice extractor to squeeze the juice, be squeezed into Celery Juice for subsequent use;
(7) Chinese medicinal decoction juice is put into arbutus jam, the iblet cooked and Celery Juice together with after stir;
(8) adopted by the above-mentioned product that stirs slow fire to carry out boiling and carry out the process of receipts juice, and fall into white granulated sugar and pectin;
(9) after product being carried out sterilization, pack seals, and sends into freezer storage.
Technological means disclosed in the present invention program is not limited only to the technological means disclosed in above-mentioned embodiment, also comprises the technical scheme be made up of above technical characteristic.
Claims (2)
1. a red bayberry corn fruit and vegetable jam, it is characterized in that, be prepared from by following raw material: red bayberry 80-100 part, corn 30-50 part, celery 20-25 part, almond 15-20 part, Radix Glycyrrhizae 2-5 part, matrimony vine 5-8 part, Momordica grosvenori 3-5 part, ginseng 3-5 part, pectin 2-4 part, white granulated sugar 10-15 part.
2. the preparation method of a kind of red bayberry corn fruit and vegetable jam according to claim 1, is characterized in that, comprise the steps:
(1) get the raw materials ready: select the red bayberry that high-quality is fresh, the iblet of full grains, and the almond of fresh celery and high-quality;
(2) clean: red bayberry is used saline sook 3-10min, rear clear water is cleaned, and dries after adopting clear water to clean in celery, iblet and almond, for subsequent use;
(3) boil Chinese medicinal decoction juice, Radix Glycyrrhizae, matrimony vine, Momordica grosvenori and ginseng are cleaned, put into marmite and adopt the fried 10-12h of slow fire, rear taking-up soup juice is for subsequent use;
(4) by Waxberry enucleation, smash, and grind, obtained arbutus jam;
(5) iblet is smashed, break into 50-80 object particle, and particle is cooked;
(6) celery is put into juice extractor to squeeze the juice, be squeezed into Celery Juice for subsequent use;
(7) Chinese medicinal decoction juice is put into arbutus jam, the iblet cooked and Celery Juice together with after stir;
(8) adopted by the above-mentioned product that stirs slow fire to carry out boiling and carry out the process of receipts juice, and fall into white granulated sugar and pectin;
(9) after product being carried out sterilization, pack seals, and sends into freezer storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410540994.6A CN104304850A (en) | 2014-10-14 | 2014-10-14 | Waxberry corn fruit/vegetable sauce and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410540994.6A CN104304850A (en) | 2014-10-14 | 2014-10-14 | Waxberry corn fruit/vegetable sauce and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104304850A true CN104304850A (en) | 2015-01-28 |
Family
ID=52360285
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410540994.6A Pending CN104304850A (en) | 2014-10-14 | 2014-10-14 | Waxberry corn fruit/vegetable sauce and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104304850A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011097A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof |
| CN105211680A (en) * | 2015-11-08 | 2016-01-06 | 安徽联喆玉竹有限公司 | A kind of preparation method spending anchor root tuber of aromatic turmeric tomato jam |
-
2014
- 2014-10-14 CN CN201410540994.6A patent/CN104304850A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011097A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof |
| CN105211680A (en) * | 2015-11-08 | 2016-01-06 | 安徽联喆玉竹有限公司 | A kind of preparation method spending anchor root tuber of aromatic turmeric tomato jam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104621311A (en) | Almond coffee | |
| CN105310060A (en) | Processing method for bamboo mushroom and nostoc commune nutritional fungus-vegetable tablets | |
| CN104171131A (en) | Dendrobium officinale and jasmine tea beverage and preparation method thereof | |
| CN104106796A (en) | Fat-reducing healthcare honey tea powder and processing method thereof | |
| CN104273277A (en) | Tea tree root and eggplant peel blood fat reducing healthcare tea and preparation method thereof | |
| CN104256843A (en) | Cassia seed solid drink and preparation method thereof | |
| CN103519038A (en) | Aarbutus jam and preparation method of arbutus jam | |
| CN103013809A (en) | Olive vinegar and preparation method thereof | |
| CN105265738A (en) | Production method of preserved kumquats processed with honey | |
| CN104304850A (en) | Waxberry corn fruit/vegetable sauce and making method thereof | |
| CN107712772A (en) | One seed pod plum jam and preparation method thereof | |
| CN104381775A (en) | Solid honey powder having effects of reducing blood lipid and health care | |
| CN103875969A (en) | Nutrient feed for hairtail and preparation method thereof | |
| CN103932324A (en) | Formula and preparation method of grapefruit juice drink | |
| CN106578523A (en) | Feed for promoting piglet growth and preparing method thereof | |
| CN105851446A (en) | Tabletted candy for adjusting intestinal florae, and production technology thereof | |
| CN103931694B (en) | A kind of black fungus flesh of fish bread | |
| CN105360496A (en) | Apple scented tea capable of promoting production of body fluids to relieve thirst and fabrication method thereof | |
| CN104799077A (en) | Dedicated snakehead feed and preparation method thereof | |
| CN104799075A (en) | Health care snakehead fodder and preparation method thereof | |
| CN104106683A (en) | Instant honey dark tea powder and processing method thereof | |
| CN105341279A (en) | Health tea with blood pressure reduction function and preparation method of health tea | |
| CN107751728A (en) | A kind of nutrition kidney tonifying rice paste | |
| CN105961678A (en) | Healthcare tea with effects of invigorating stomach and helping digestion and making method thereof | |
| CN106307219A (en) | Preparing method of dried bamboo shoots |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150128 |