CN105394319A - A preparing method of carambola smoothie - Google Patents
A preparing method of carambola smoothie Download PDFInfo
- Publication number
- CN105394319A CN105394319A CN201510915186.8A CN201510915186A CN105394319A CN 105394319 A CN105394319 A CN 105394319A CN 201510915186 A CN201510915186 A CN 201510915186A CN 105394319 A CN105394319 A CN 105394319A
- Authority
- CN
- China
- Prior art keywords
- carambola
- juice
- sorbet
- preparation
- cream
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- 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.)
- Withdrawn
Links
- 240000006063 Averrhoa carambola Species 0.000 title claims abstract description 91
- 235000010082 Averrhoa carambola Nutrition 0.000 title claims abstract description 91
- 238000000034 method Methods 0.000 title claims abstract description 7
- 235000013570 smoothie Nutrition 0.000 title abstract 6
- 239000006071 cream Substances 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 10
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 3
- 244000060011 Cocos nucifera Species 0.000 claims abstract 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 40
- 240000006766 Cornus mas Species 0.000 claims description 32
- 235000003363 Cornus mas Nutrition 0.000 claims description 32
- 238000002360 preparation method Methods 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 16
- 235000013399 edible fruits Nutrition 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 10
- 239000011780 sodium chloride Substances 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000002791 soaking Methods 0.000 claims description 2
- 235000019606 astringent taste Nutrition 0.000 claims 1
- 235000015094 jam Nutrition 0.000 claims 1
- 235000019614 sour taste Nutrition 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 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 description 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 235000013365 dairy product Nutrition 0.000 abstract 1
- 238000007598 dipping method Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 241000737241 Cocos Species 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- MUBZPKHOEPUJKR-UHFFFAOYSA-N Oxalic acid Chemical compound OC(=O)C(O)=O MUBZPKHOEPUJKR-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 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
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 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
- 241000196324 Embryophyta Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241000218922 Magnoliophyta Species 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 230000001154 acute effect Effects 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 208000020670 canker sore Diseases 0.000 description 1
- -1 chlorins compound Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000006408 oxalic acid Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 208000004371 toothache Diseases 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
-
- 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
-
- 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
- A23V2200/00—Function of food ingredients
- A23V2200/30—Foods, ingredients or supplements having a functional effect on health
-
- 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
- A23V2250/00—Food ingredients
- A23V2250/20—Natural extracts
- A23V2250/21—Plant extracts
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
A preparing method of carambola smoothie is disclosed. Raw materials comprise carambola, jam, white sugar, coconut, cream, non-dairy creamer, condensed milk and ice cubes. The carambola smoothie is prepared by steps of selecting the raw materials, cleaning, peeling, slicing, removing seeds, dipping, smashing, juicing, filtering, blending and preparing a finished product. Beneficial effects of the method are that: by treatment of the carambola, sour and astringent flavors of the carambola are effectively removed, taste of the carambola smoothie is improved and medicinal value of the carambola in the carambola smoothie is reserved, and the carambola smoothie is a healthcare drink for summer and has a broad market prospect.
Description
Technical field
The present invention relates to a kind of preparation method of Sorbet, be specifically related to a kind of preparation method of carambola Sorbet, belong to food processing field.
Background technology
Carambola, another name: fruit of carambola, carambola, foreign peach etc., Angiospermae, fruit of carambola belongs to.Carambola is a kind of fruit originating in tropical and subtropical zone, has very high nutritive value., carambola can reduce the absorption of body to fat, has the effect reducing blood fat, cholesterol, has prevention effect to the angiocardiopathy such as hypertension, artery sclerosis.Also can protect liver simultaneously, reduce blood sugar.In addition, in carambola, carbohydrate, vitamin C and organic acid content are abundant, and fruit juice is abundant, can supplement rapidly the moisture of human body, promote the production of body fluid to quench thirst, and the heat in body or wine poison are excreted with urine, banish the feeling of languor.Containing a large amount of oxalic acid, citric acid, malic acid etc. in carambola juice, the acidity of gastric juice can be improved, promote the digestion of food.Carambola contains chlorins compound under a large amount of volatile ingredients, recklessly trailing plants, carbohydrate, organic acid and Cobastab, C etc., can eliminate laryngopharyngitis and canker sore, control acute toothache.
Sorbet is the cool drink of one in summer, falls heat good merchantable brand.In Sorbet, add carambola processing and fabricating carambola Sorbet together, not only increase the mouthfeel of Sorbet, also make use of the medical value of carambola simultaneously well, be a kind of drink in summer with health role, there are open market prospects.
Summary of the invention
For realizing object of the present invention, the technical solution adopted in the present invention is:
A preparation method for carambola Sorbet, is characterized in that adopting following raw material: carambola, jam, white sugar, coconut palm fruit, cream, cream, condensed milk, ice cube.
Preparation method comprises following steps:
1) raw material is selected and cleaning: select the carambola of fresh high-quality to clean, dry.
2) remove the peel, cut into slices, remove seed: the pericarp on carambola corner angle limit is removed, and slices across, then remove seed.
3) soak: the carambola handled well being put into concentration is that the sodium chloride solution of 6.8%--7.3% soaks 20-30min, and the temperature of solution is 30-40 degree Celsius.
4) pulverize, squeeze the juice: by through 3) carambola that processes carries out pulverizing 2-3min, and obtain putting into after Carambola fruit digested tankage minces juice extractor and add pure water and squeeze the juice, obtain carambola raw juice.
5) filter: utilize screen pack by 4) in raw juice filter, obtain carambola juice.
6) allocate: by carambola juice and cream, cream, mix up raw material add water pour into ice-flowers producing machine fry, slowly stir, stir into ice cube, be placed on vessel, then put coconut palm fruit or jam.
7) finished product: pure water is added condensed milk, then puts ice cube, smashing with pulverizer, obtains Sorbet, then sterilizing, packaging, storage.
Find through a large amount of experiments, adding concentration is the carambola pulp that the sodium chloride warm water solution of 6.8%--7.3% was soaked, and the acidic materials in pulp are neutralized, thus the acerbity of removal Carambola fruit gravy liquid.
Preferably, the preparation method of described a kind of carambola Sorbet, is characterized in that: described concentration of sodium chloride solution is 7.1% immersion best results, and the mouthfeel obtained is liked by masses.
Preferably, the preparation method of described a kind of carambola Sorbet, is characterized in that: described step 3) in best soaking temperature be 35 degrees Celsius.Best soak time is 20min.
Preferably, the preparation method of described a kind of carambola Sorbet, is characterized in that: described step 4) in pulp crushed material and the ratio of pure water be 1: 1.
Preferably, the preparation method of described a kind of carambola Sorbet, is characterized in that: described step 5) in filtration mesh number be 230, guarantee to obtain the higher fruit juice juice of purity.
Preferably, the preparation method of described a kind of carambola Sorbet, is characterized in that: described step 6) in carambola juice and cream, cream ratio be 1: 2: 1.
Preferably, the preparation method of described a kind of carambola Sorbet, is characterized in that: described step 7) in the ratio of pure water, condensed milk and ice cube be 1: 3: 4.
Detailed description of the invention
Followingly enforcement of the present invention to be further described, so that those skilled in the art can better understand and implement.
Embodiment 1
A preparation method for carambola Sorbet, comprises following steps:
1) raw material is selected and cleaning: select the carambola of fresh high-quality to clean, dry.
2) remove the peel, cut into slices, remove seed: the pericarp on carambola corner angle limit is removed, and slices across, then remove seed.
3) soak: the carambola handled well is put into concentration be 6.8% sodium chloride solution soak 30min, the temperature of solution is 30 degrees Celsius.
4) pulverize, squeeze the juice: by through 3) carambola of the reason at place carries out pulverizing 3min, and obtaining putting into juice extractor additional proportion after Carambola fruit digested tankage minces is that 1: 1 pure water is squeezed the juice, and obtains carambola raw juice.
5) filter: utilize screen pack by 4) in raw juice filter, obtain carambola juice.
6) allocate: carambola juice and cream, cream are mixed up raw material by 1: 2: 1 and add water and pour ice-flowers producing machine into and fry, slowly stirs, stir into ice cube, be placed on vessel, then put coconut palm really or jam.
7) finished product: pure water is added condensed milk, then puts ice cube, and ratio is 1: 3: 4, smashing with pulverizer, namely obtains Sorbet, then sterilizing, packaging, storage.
Embodiment 2
A preparation method for carambola Sorbet, comprises following steps:
1) raw material is selected and cleaning: select the carambola of fresh high-quality to clean, dry.
2) remove the peel, cut into slices, remove seed: the pericarp on carambola corner angle limit is removed, and slices across, then remove seed.
3) soak: the carambola handled well is put into concentration be 7.0% sodium chloride solution soak 30min, the temperature of solution is 40 degrees Celsius.
4) pulverize, squeeze the juice: by through 3) carambola that processes carries out pulverizing 3min, obtain putting into after Carambola fruit digested tankage minces juice extractor additional proportion be 1: 1 pure water squeeze the juice, obtain carambola raw juice.
5) filter: utilize screen pack by 4) in raw juice filter, obtain carambola juice.
6) allocate: carambola juice and cream, cream are mixed up raw material by 1: 2: 1 and add water and pour ice-flowers producing machine into and fry, slowly stirs, stir into ice cube, be placed on vessel, then put coconut palm really or jam.
7) finished product: pure water is added condensed milk, then puts ice cube, and ratio is 1: 3: 4, smashing with pulverizer, namely obtains Sorbet, then sterilizing, packaging, storage.
Embodiment 3
A preparation method for carambola Sorbet, comprises following steps:
1) raw material is selected and cleaning: select the carambola of fresh high-quality to clean, dry.
2) remove the peel, cut into slices, remove seed: the pericarp on carambola corner angle limit is removed, and slices across, then remove seed.
3) soak: the carambola handled well is put into concentration be 7.1% sodium chloride solution soak 20min, the temperature of solution is 35 degrees Celsius.
4) pulverize, squeeze the juice: by through 3) carambola that processes carries out pulverizing 3min, obtain putting into after Carambola fruit digested tankage minces juice extractor additional proportion be 1: 1 pure water squeeze the juice, obtain carambola raw juice.
5) filter: utilize screen pack by 4) in raw juice filter, obtain carambola juice.
6) allocate: carambola juice and cream, cream are mixed up raw material by 1: 2: 1 and add water and pour ice-flowers producing machine into and fry, slowly stirs, stir into ice cube, be placed on vessel, then put coconut palm really or jam.
7) finished product: pure water is added condensed milk, then puts ice cube, and ratio is 1: 3: 4, smashing with pulverizer, namely obtains Sorbet, then sterilizing, packaging, storage.
Compared with prior art, the result obtained is as follows for the carambola Sorbet finished product made according to the present invention:
By above-mentioned experiment, the carambola Sorbet mouthfeel produced according to preparation method of the present invention is better, and market prospects are more wide.
Claims (8)
1. a preparation method for carambola Sorbet, is characterized in that adopting following raw material: carambola, jam, coconut palm fruit, cream, cream, condensed milk, ice cube.
Preparation method comprises following steps:
1) raw material is selected and cleaning: select the carambola of fresh high-quality to clean, dry.
2) remove the peel, cut into slices, remove seed: the pericarp on carambola corner angle limit is removed, and slices across, then remove seed.
3) soak: the carambola handled well being put into concentration is that the sodium chloride solution of 6.8%--7.3% soaks 20-30min, and the temperature of solution is 30-40 degree Celsius.
4) pulverize, squeeze the juice: by through 3) carambola that processes carries out pulverizing 2-3min, and obtain putting into after Carambola fruit digested tankage minces juice extractor and add pure water and squeeze the juice, obtain carambola raw juice.
5) filter: utilize screen pack by 4) in raw juice filter, obtain carambola juice.
6) allocate: by carambola juice and cream, cream, mix up raw material add water pour into ice-flowers producing machine fry, slowly stir, stir into ice cube, be placed on vessel, then put coconut palm fruit or jam.
7) finished product: pure water is added condensed milk, then puts ice cube, smashing with pulverizer, namely obtains Sorbet, then sterilizing, packaging, storage.
2. according to the preparation method of a kind of carambola Sorbet described in claim 1, it is characterized in that: remove carambola and contain pericarp on the more corner angle limit of sour and astringent material, decrease the sour and astringent taste of pulp.
3. according to the preparation method of a kind of carambola Sorbet described in claim 1, it is characterized in that: described concentration of sodium chloride solution is 7.1% immersion best results, and the mouthfeel obtained is liked by masses.
4., according to the preparation method of a kind of carambola Sorbet described in claim 1, it is characterized in that: described step 3) in best soaking temperature be 35 degrees Celsius.Best soak time is 20min.
5., according to the preparation method of a kind of carambola Sorbet described in claim 1, it is characterized in that: described step 4) in pulp crushed material and the ratio of pure water be 1: 1.
6., according to the preparation method of a kind of carambola Sorbet described in claim 1, it is characterized in that: described step 5) in filtration mesh number be 230, guarantee to obtain the higher fruit juice juice of purity.
7., according to the preparation method of a kind of carambola Sorbet described in claim 1, it is characterized in that: described step 6) in carambola juice and cream, cream ratio be 1: 2: 1.
8., according to the preparation method of a kind of carambola Sorbet described in claim 1, it is characterized in that: described step 7) in the ratio of pure water, condensed milk and ice cube be 1: 3: 4.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510915186.8A CN105394319A (en) | 2015-12-11 | 2015-12-11 | A preparing method of carambola smoothie |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510915186.8A CN105394319A (en) | 2015-12-11 | 2015-12-11 | A preparing method of carambola smoothie |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105394319A true CN105394319A (en) | 2016-03-16 |
Family
ID=55460369
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510915186.8A Withdrawn CN105394319A (en) | 2015-12-11 | 2015-12-11 | A preparing method of carambola smoothie |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105394319A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851741A (en) * | 2016-05-04 | 2016-08-17 | 统企业(中国)投资有限公司昆山研究开发中心 | Fruit-juice sorbet beverage and preparing method thereof |
| CN106071032A (en) * | 2016-07-01 | 2016-11-09 | 陈跃生 | The preparation method of shaved ice |
| CN107950741A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | The concocting method of mango red bean Mein mein ice |
-
2015
- 2015-12-11 CN CN201510915186.8A patent/CN105394319A/en not_active Withdrawn
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851741A (en) * | 2016-05-04 | 2016-08-17 | 统企业(中国)投资有限公司昆山研究开发中心 | Fruit-juice sorbet beverage and preparing method thereof |
| CN105851741B (en) * | 2016-05-04 | 2019-05-07 | 统一企业(中国)投资有限公司昆山研究开发中心 | Fruit juice slush drinks and preparation method thereof |
| CN106071032A (en) * | 2016-07-01 | 2016-11-09 | 陈跃生 | The preparation method of shaved ice |
| CN107950741A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | The concocting method of mango red bean Mein mein ice |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| DD01 | Delivery of document by public notice |
Addressee: Lao Jiabin Document name: Notification of Passing Preliminary Examination of the Application for Invention |
|
| C06 | Publication | ||
| PB01 | Publication | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160316 |