CN105124473A - Preparation method of fruit can - Google Patents
Preparation method of fruit can Download PDFInfo
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- CN105124473A CN105124473A CN201510684593.2A CN201510684593A CN105124473A CN 105124473 A CN105124473 A CN 105124473A CN 201510684593 A CN201510684593 A CN 201510684593A CN 105124473 A CN105124473 A CN 105124473A
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- fruit
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 230000001954 sterilising effect Effects 0.000 claims abstract description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 23
- 238000009835 boiling Methods 0.000 claims abstract description 20
- 239000000203 mixture Substances 0.000 claims abstract description 17
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 11
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- 235000009569 green tea Nutrition 0.000 claims abstract description 11
- 235000021022 fresh fruits Nutrition 0.000 claims abstract description 10
- 238000007789 sealing Methods 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000000706 filtrate Substances 0.000 claims abstract description 9
- 238000000605 extraction Methods 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 239000006188 syrup Substances 0.000 claims description 18
- 235000020357 syrup Nutrition 0.000 claims description 18
- 241000196324 Embryophyta Species 0.000 claims description 16
- 239000003381 stabilizer Substances 0.000 claims description 14
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- -1 60 ~ 80 parts Substances 0.000 claims description 8
- 244000118681 Iresine herbstii Species 0.000 claims description 8
- 238000001802 infusion Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 239000003643 water by type Substances 0.000 claims description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 6
- 229930003268 Vitamin C Natural products 0.000 claims description 6
- 239000011718 vitamin C Substances 0.000 claims description 6
- 235000019154 vitamin C Nutrition 0.000 claims description 6
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims description 5
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 5
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 4
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 4
- 238000010025 steaming Methods 0.000 claims description 4
- 235000010447 xylitol Nutrition 0.000 claims description 4
- 239000000811 xylitol Substances 0.000 claims description 4
- 229960002675 xylitol Drugs 0.000 claims description 4
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical group OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 4
- 240000001008 Dimocarpus longan Species 0.000 claims description 3
- 235000000235 Euphoria longan Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000419 plant extract Substances 0.000 abstract 2
- 238000009924 canning Methods 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000008367 deionised water Substances 0.000 abstract 1
- 229910021641 deionized water Inorganic materials 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000000834 fixative Substances 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 abstract 1
- 235000013574 canned fruits Nutrition 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 239000002994 raw material Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000004040 coloring Methods 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000009917 Crataegus X brevipes Nutrition 0.000 description 1
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 description 1
- 235000009685 Crataegus X maligna Nutrition 0.000 description 1
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 description 1
- 235000009486 Crataegus bullatus Nutrition 0.000 description 1
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 description 1
- 235000009682 Crataegus limnophila Nutrition 0.000 description 1
- 240000000171 Crataegus monogyna Species 0.000 description 1
- 235000004423 Crataegus monogyna Nutrition 0.000 description 1
- 235000002313 Crataegus paludosa Nutrition 0.000 description 1
- 235000009840 Crataegus x incaedua Nutrition 0.000 description 1
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 description 1
- 240000002495 Cucumis melo var. inodorus Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 235000016623 Fragaria vesca Nutrition 0.000 description 1
- 240000009088 Fragaria x ananassa Species 0.000 description 1
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000006286 aqueous extract Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000000284 resting effect Effects 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Jellies, Jams, And Syrups (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a preparation method of a fruit can and belongs to the technical field of canned food processing. The preparation method comprises the following steps: 1, cleaning, by weight, 45-60 parts of fresh fruits, removing peel, cutting the fruits into pieces, and removing kernels; 2, preparing a plant extract, wherein 5-10 parts of dry honeysuckle and1-3 parts of green tea are picked, deionized water with weight part 10 times the sum of the weight parts of the dry honeysuckle and the weight parts of the green tea is added, after the mixture is boiled, the boiling is continued for 25-45 minutes, the filtration is conducted, filtrate is picked, and the plant extract is obtained; 3, conducting pre-boiling, wherein the fruits which are pre-treated ready are placed into water at the temperature ranging from 90 DEG C to 100 DEG C for conducting the pre-boiling for 1-3 minutes, then 0.5-1 part of color fixative is added, the boiling is continued for 0.5-1 minute, fruit pulp is fished out, and the cooling is conducted; 4, preparing sweet water; 5, conducting canning; 6, conducting sealing and sterilization. Compared with the prior art, the fruit can prepared through the method has the advantages of being rich in nutrition, not prone to causing excessive internal heat and good in color and luster.
Description
Technical field
The present invention relates to a kind of processing technique field of tinned food, particularly relate to a kind of preparation method of tinned fruit.
Background technology
The maintenance of the freshness of tinned fruit and nutritive value are advantageous, are only second to fresh fruit.Pluck from raw material the overall process that processes general very short, high-temperature hot has halted all chemical reactions of fruit and vegetable food.Can not only stores the nutritive value of fruit, also facilitates transport, and people can be made to taste from the whole nation even mouthfeel of whole world fruit, improves the value of fruit.
If publication number is CN101112232, name is called the patent of invention of " a kind of production technology of low-sugar canned fruits ", the raw material that disclosed in this patent, low-sugar canned fruits is made up of following weight is made: with the raw material of one bottle of low-sugar canned fruits weight 590g, wherein: fruit 360 grams, 158 grams, water, HFCS: 69 grams, citric acid 1.5 grams, sweet 1 gram of knob, vitamin C 0.5 gram; Prepare low-sugar canned fruits be by: select, pretreatment, precook or find time, tinning, syrup preparation, step such as note syrup, coding, sealing, sterilization, wiping tank, constant temperature, inspection, packaging warehouse-in etc. complete.
And for example publication number is CN104247757A, the patent of invention that name is called " a kind of tinned fruit of sugar-free ", and disclosed in this patent, can is by strawberry, honey dew melon block, water, colouring agent, vitamin, xylitol and sticky dose of composition, wherein fruit accounts for 48-62 ℅, and sticky dose accounts for 3 ℅, colouring agent accounts for 5-7 ℅, vitamin accounts for 0.1-0.3 ℅, and xylitol accounts for 12-15 ℅, and all the other are water.
Tinned fruit of the prior art is of a great variety, comprise Huang Tao, apple, lichee, hawthorn, orange etc., but mouthfeel is comparatively single, generally only pleasantly sweet, and Some Fruits such as lichee, orange are easily got angry.
Summary of the invention
The present invention aims to provide a kind of preparation method of new tinned fruit, by the interpolation Flos Lonicerae extractive solution of certain concentration, solve tinned fruit and eat many problems of easily getting angry, and the better nutrition enriching tinned fruit, make its exclusive special fragrance, improve the appetite of eater.
A preparation method for tinned fruit, is characterized in that: comprise following processing step:
A. pretreatment
Be that the fresh fruit of 45 ~ 60 parts cleans up by weight portion, after peeling, stripping and slicing, stoning;
B. plant extraction liquid preparation
Get dry honeysuckle 5 ~ 10 parts, green tea 1 ~ 3 part, add 10 times of deionized waters, after boiling, after continuing infusion 25 ~ 45min, filter, get filtrate and plant extraction liquid;
C. precook
The fruit that pretreatment is good being put into temperature is that the water of 90 ~ 100 DEG C carries out precooking after 1 ~ 3min, adds the color stabilizer of 0.5 ~ 1 part, continues to boil 0.5 ~ 1min, pull pulp out, cooling;
D. syrup preparation
Get 2 ~ 6 parts, sugar mixture, 60 ~ 80 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done fruit of step C is added, the plant extraction liquid 3 ~ 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
The mixture that in step C, described color stabilizer is citric acid, arabo-ascorbic acid, vitamin C obtain with the ratio of 3:1:1.
In step D, described sugar mixture is xylitol and knob sugar, and mixed proportion is 10:1.
In step F, described vacuum-packed pressure is 0.05 ~ 0.08MPa.
In step F, described sterilization adopts the mode of Steam by water bath, and the time of steaming is 30 ~ 60min.
Described fruit is lichee, orange, longan.
(1) by adding the honeysuckle of special ratios and the aqueous extract of green tea, enrich the nutrition of tinned fruit, solution part is overeated the problem of easily getting angry; and in the process of precooking; add color stabilizer, the color of protection fruit itself, prevent from precooking and the resting period of a specified duration after discoloration problem.
(2) sterilization method of the present invention is Steam by water bath, can effectively kill most of bacterium, sterilizing effective, and cost is low.
Detailed description of the invention
Embodiment 1
A preparation method for tinned fruit, comprises following processing step:
A. pretreatment
Be that the fresh fruit of 45 parts cleans up by weight portion, after peeling, stripping and slicing, stoning;
B. plant extraction liquid preparation
Get dry honeysuckle 5 parts, green tea 1 part, add 10 times of deionized waters, after boiling, after continuing infusion 25min, filter, get filtrate and plant extraction liquid;
C. precook
The fruit that pretreatment is good being put into temperature is that the water of 90 DEG C carries out precooking after 1min, adds the color stabilizer of 0.5 part, continues to boil 0.5min, pull pulp out, cooling;
D. syrup preparation
Get 2 parts, sugar mixture, 60 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done fruit of step C is added, the plant extraction liquid 3 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
Embodiment 2
A preparation method for tinned fruit, comprises following processing step:
A. pretreatment
Be that the fresh fruit of 60 parts cleans up by weight portion, after peeling, stripping and slicing, stoning;
B. plant extraction liquid preparation
Get dry honeysuckle 5 ~ 10 parts, green tea 3 parts, add 10 times of deionized waters, after boiling, after continuing infusion 45min, filter, get filtrate and plant extraction liquid;
C. precook
The fruit that pretreatment is good being put into temperature is that the water of 100 DEG C carries out precooking after 3min, adds the color stabilizer of 1 part, continues to boil 1min, pull pulp out, cooling;
D. syrup preparation
Get 6 parts, sugar mixture, 80 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done fruit of step C is added, the plant extraction liquid 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
Embodiment 3
A preparation method for tinned fruit, comprises following processing step:
A. pretreatment
Be that the fresh fruit of 55 parts cleans up by weight portion, after peeling, stripping and slicing, stoning;
B. plant extraction liquid preparation
Get dry honeysuckle 6 parts, green tea 2 parts, add 10 times of deionized waters, after boiling, after continuing infusion 30min, filter, get filtrate and plant extraction liquid;
C. precook
The fruit that pretreatment is good being put into temperature is that the water of 95 DEG C carries out precooking after 2min, adds the color stabilizer of 0.8 part, continues to boil 0.6min, pull pulp out, cooling;
D. syrup preparation
Get 3 parts, sugar mixture, 70 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done fruit of step C is added, the plant extraction liquid 5 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
Embodiment 4
A preparation method for tinned fruit, comprises following processing step:
A. pretreatment
Be that the fresh fruit of 50 parts cleans up by weight portion, after peeling, stripping and slicing, stoning;
B. plant extraction liquid preparation
Get dry honeysuckle 7 parts, green tea 1 part, add 10 times of deionized waters, after boiling, after continuing infusion 25 ~ 45min, filter, get filtrate and plant extraction liquid;
C. precook
The fruit that pretreatment is good being put into temperature is that the water of 97 DEG C carries out precooking after 2min, adds the color stabilizer of 0.8 part, continues to boil 0.8min, pull pulp out, cooling;
D. syrup preparation
Get 2 parts, sugar mixture, 70 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done fruit of step C is added, the plant extraction liquid 3 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
The mixture that in the present embodiment, color stabilizer is citric acid, arabo-ascorbic acid, vitamin C obtain with the ratio of 3:1:1.
Vacuum-packed pressure is 0.05MPa.
Embodiment 5
A preparation method for tinned fruit, comprises following processing step:
A. pretreatment
Be that the fresh fruit of 50 parts cleans up by weight portion, after peeling, stripping and slicing, stoning;
B. plant extraction liquid preparation
Get dry honeysuckle 7 parts, green tea 1 part, add 10 times of deionized waters, after boiling, after continuing infusion 25 ~ 45min, filter, get filtrate and plant extraction liquid;
C. precook
The fruit that pretreatment is good being put into temperature is that the water of 97 DEG C carries out precooking after 2min, adds the color stabilizer of 0.8 part, continues to boil 0.8min, pull pulp out, cooling;
D. syrup preparation
Get 3 parts, sugar mixture, 70 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done fruit of step C is added, the plant extraction liquid 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
The mixture that in the present embodiment, color stabilizer is citric acid, arabo-ascorbic acid, vitamin C obtain with the ratio of 3:1:1.
In step F, vacuum-packed pressure is 0.08MPa.
In step F, described sterilization adopts the mode of Steam by water bath, and the time of steaming is 30min.
The fruit of this enforcement is longan, lichee.
Embodiment 6
A preparation method for orange can, comprises following processing step:
A. pretreatment
Be that the fresh fruit of 60 parts cleans up by weight portion, after peeling, stripping and slicing, stoning;
B. plant extraction liquid preparation
Get dry honeysuckle 5 ~ 10 parts, green tea 3 parts, add 10 times of deionized waters, after boiling, after continuing infusion 45min, filter, get filtrate and plant extraction liquid;
C. precook
The fruit that pretreatment is good being put into temperature is that the water of 97 DEG C carries out precooking after 2min, adds the color stabilizer of 0.8 part, continues to boil 0.8min, pull pulp out, cooling;
D. syrup preparation
Get 3 parts, sugar mixture, 70 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done fruit of step C is added, the plant extraction liquid 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
The mixture that in the present embodiment, color stabilizer is citric acid, arabo-ascorbic acid, vitamin C obtain with the ratio of 3:1:1.
In step F, vacuum-packed pressure is 0.06MPa.
In step F, described sterilization adopts the mode of Steam by water bath, and the time of steaming is 50min.
Claims (6)
1. a preparation method for tinned fruit, is characterized in that: comprise following processing step:
A. pretreatment
Be that the fresh fruit of 45 ~ 60 parts cleans up by weight portion, after peeling, stripping and slicing, stoning;
B. plant extraction liquid preparation
Get dry honeysuckle 5 ~ 10 parts, green tea 1 ~ 3 part, add 10 times of deionized waters, after boiling, after continuing infusion 25 ~ 45min, filter, get filtrate and plant extraction liquid;
C. precook
The fruit that pretreatment is good being put into temperature is that the water of 90 ~ 100 DEG C carries out precooking after 1 ~ 3min, adds the color stabilizer of 0.5 ~ 1 part, continues to boil 0.5 ~ 1min, pull pulp out, cooling;
D. syrup preparation
Get 2 ~ 6 parts, sugar mixture, 60 ~ 80 parts, water adds in saucepan, is cooled to normal temperature after boiling;
E. tinning
The pre-well-done fruit of step C is added, the plant extraction liquid 3 ~ 8 parts that step B is obtained in the syrup that step D obtains, after stirring, tinning;
F, sealing, sterilization
After adopting vacuum seal, sterilization.
2. the preparation method of tinned fruit as claimed in claim 1, is characterized in that: in step C, described color stabilizer is citric acid, mixture that arabo-ascorbic acid, vitamin C obtain with the ratio of 3:1:1.
3. the preparation method of tinned fruit as claimed in claim 1, is characterized in that: in step D, and described sugar mixture is xylitol and knob sugar, and mixed proportion is 10:1.
4. the preparation method of tinned fruit as claimed in claim 1, it is characterized in that: in step F, described vacuum-packed pressure is 0.05 ~ 0.08MPa.
5. the preparation method of tinned fruit as claimed in claim 1, is characterized in that: in step F, and described sterilization adopts the mode of Steam by water bath, and the time of steaming is 30 ~ 60min.
6. the preparation method of the tinned fruit as described in any one of Claims 1 to 5, is characterized in that: described fruit is lichee, orange, longan.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510684593.2A CN105124473A (en) | 2015-10-22 | 2015-10-22 | Preparation method of fruit can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510684593.2A CN105124473A (en) | 2015-10-22 | 2015-10-22 | Preparation method of fruit can |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105124473A true CN105124473A (en) | 2015-12-09 |
Family
ID=54710353
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510684593.2A Pending CN105124473A (en) | 2015-10-22 | 2015-10-22 | Preparation method of fruit can |
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| CN (1) | CN105124473A (en) |
Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361038A (en) * | 2015-12-15 | 2016-03-02 | 钟建盛 | Preparation method of canned fruit pulp |
| CN105494613A (en) * | 2015-12-15 | 2016-04-20 | 钟建盛 | Preparation method of snow pear can |
| CN105533531A (en) * | 2015-12-15 | 2016-05-04 | 钟建盛 | Canned navel orange preparation method |
| CN105558928A (en) * | 2015-12-31 | 2016-05-11 | 苗娥 | Mashed milk-pumpkin can and preparation method thereof |
| CN106360482A (en) * | 2016-11-04 | 2017-02-01 | 覃贤强 | Method for processing health-care litchi cans |
| CN106562284A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Processing method of health-caring canned wax apple |
| CN106561797A (en) * | 2016-11-04 | 2017-04-19 | 覃贤强 | Processing method of health-care canned arillus longan |
| CN106616619A (en) * | 2016-12-28 | 2017-05-10 | 熙可食品(安徽)有限公司 | Preparation method of canned orange |
| CN106858436A (en) * | 2017-01-18 | 2017-06-20 | 陆开云 | A kind of low-sugar canned fruits and its manufacture method method |
| CN108618030A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of pawpaw, dragon fruit combination can and its manufacture craft |
| CN108618029A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of cumquat can and preparation method thereof |
| CN108618031A (en) * | 2018-05-04 | 2018-10-09 | 周晓燕 | A kind of apple, pears combination can and its manufacture craft |
| CN109418808A (en) * | 2017-08-26 | 2019-03-05 | 陈璇 | A kind of qibuliang pulp can and preparation method thereof |
| CN117378671A (en) * | 2023-12-12 | 2024-01-12 | 山东凯欣绿色食品股份有限公司 | Canned green tea and fruit and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105361038A (en) * | 2015-12-15 | 2016-03-02 | 钟建盛 | Preparation method of canned fruit pulp |
| CN105494613A (en) * | 2015-12-15 | 2016-04-20 | 钟建盛 | Preparation method of snow pear can |
| CN105533531A (en) * | 2015-12-15 | 2016-05-04 | 钟建盛 | Canned navel orange preparation method |
| CN105558928A (en) * | 2015-12-31 | 2016-05-11 | 苗娥 | Mashed milk-pumpkin can and preparation method thereof |
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Application publication date: 20151209 |