CN105901597A - Sour, sweet and refreshing green plum jam - Google Patents
Sour, sweet and refreshing green plum jam Download PDFInfo
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- CN105901597A CN105901597A CN201610259042.6A CN201610259042A CN105901597A CN 105901597 A CN105901597 A CN 105901597A CN 201610259042 A CN201610259042 A CN 201610259042A CN 105901597 A CN105901597 A CN 105901597A
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- green plum
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- 235000009508 confectionery Nutrition 0.000 title abstract description 7
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 27
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 10
- 235000010413 sodium alginate Nutrition 0.000 claims abstract description 10
- 239000000661 sodium alginate Substances 0.000 claims abstract description 10
- 229940005550 sodium alginate Drugs 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 244000268590 Euryale ferox Species 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 210000000582 semen Anatomy 0.000 claims abstract description 7
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 5
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 5
- 239000011718 vitamin C Substances 0.000 claims abstract description 5
- 244000000626 Daucus carota Species 0.000 claims abstract description 4
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 4
- 229960004106 citric acid Drugs 0.000 claims abstract description 4
- 235000015165 citric acid Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 229940032147 starch Drugs 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims description 25
- 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 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 15
- 241000195474 Sargassum Species 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000011812 mixed powder Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000015067 sauces Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 235000011158 Prunus mume Nutrition 0.000 claims description 3
- 244000018795 Prunus mume Species 0.000 claims description 3
- 235000009392 Vitis Nutrition 0.000 claims description 3
- 241000219095 Vitis Species 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 238000005538 encapsulation Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000000643 oven drying Methods 0.000 claims description 3
- 238000012805 post-processing Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 238000000926 separation method Methods 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 230000002792 vascular Effects 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241001474374 Blennius Species 0.000 abstract 1
- 235000005747 Carum carvi Nutrition 0.000 abstract 1
- 240000000467 Carum carvi Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 240000006365 Vitis vinifera Species 0.000 abstract 1
- 235000014787 Vitis vinifera Nutrition 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 241000283216 Phocidae Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 230000000844 anti-bacterial effect Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- YZCKVEUIGOORGS-UHFFFAOYSA-N Hydrogen atom Chemical compound [H] YZCKVEUIGOORGS-UHFFFAOYSA-N 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 102000018697 Membrane Proteins Human genes 0.000 description 1
- 108010052285 Membrane Proteins Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000020930 dietary requirements Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000834 fixative Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a sour, sweet and refreshing green plum jam prepared from the following raw materials in parts by weight: 70-80 parts of green plum, 20-24 parts of raisins, 20-30 parts of seaweed, 6-7 parts of caraway, 3-4 parts of Baijiu, 40-50 parts of carrot, 13-17 parts of orange peel, 11-14 parts of rose petals, 10-12 parts of semen euryales, white granulated sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria and a proper amount of water. The sour, sweet and refreshing green plum jam has the advantages of strong fragrance, moderate consistency, uniform and delicate tissues, and good edible value, and is sweet, sour and delicious.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of sour-sweet tasty and refreshing Green plum jam.
Background technology
Currently, the application area of China constantly expands, and fruits output rises the most year after year, but the price of fruit but drops many times, and even its price of the characteristic fruit with the Delta of the Pearl River as representative also falls below historical low level.In every fruit busy season, substantial amounts of fruit also rots because having little time processing, brings huge economic loss to Producer.As can be seen here, development fruit deep processing is the most imperative, and the development of fruit jam is one of its only way.Fruit jam is with fresh fruit as major ingredient, through peeling, form except high-tech technical recipe deep processings such as core, color fixative, sterilizing, guarantor's tastes, fruit jam is made to keep fresh fruit distinctive natural flavour mountaineous, and through various collocation, adjustment so that it is to have fragrant and sweet pleasant, sweet and sour palatability, nutritious.Fruit can not only extend the shelf life after fruit jam is made in deep processing, increases industry added value, moreover it is possible to improves the appetite of people, improves the digestive function of people.And at present fruit jam variety protection the most on the market is single, substantially based on Fructus Mali pumilae, Fructus Lycopersici esculenti, fruit jam due to long-term this single taste of diet, being difficult to improve the interest in diet of people, the numerous people masses eagerly look forward to that the fruit jam having more taste and more multi items lists to meet dietary requirements.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of sour-sweet tasty and refreshing Green plum jam.
The present invention is achieved by the following technical solutions:
A kind of sour-sweet tasty and refreshing Green plum jam, is prepared by the raw materials in: Armeniaca mume Sieb. 70-80, dried Fructus Vitis viniferae 20-24, Sargassum 20-30, Herba Coriandri 6-7, Chinese liquor 3-4, Radix Dauci Sativae 40-50, Pericarpium Citri tangerinae 13-17, roseleaf 11-14, Semen Euryales 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
According to tasty and refreshing Green plum jam sour-sweet described in claims 1, specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) by Green plum flesh and white spirit mixed post processing 4-5 days, breaking into pulp, after separating fruit juice and marc, then the serosity mixing separated by marc with Semen Euryales, step 2, slow fire boils dry, and places in baking box and bakes, and oven drying at low temperature is made powder, obtained mixed powder；
(4) boil after Sargassum being mixed with the fruit juice of step 3, pull Sargassum postlyophilization out, make powder, then mix homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed powder of step 3, heat while stirring into sauce, standby；
(5) green plum juice heat-treated for step 4 and Herba Coriandri colloid mill being worn into fine and smooth serosity, add white sugar mix homogeneously after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
The invention have the advantage that Pericarpium Citri tangerinae removable Pericarpium Citri tangerinae bitter taste alleviate quintessence oil taste own after lactate fermentation, and there is light natural Pericarpium Citri tangerinae fragrance, improve the local flavor of Pericarpium Citri tangerinae.With citric acid, fruit jam pH value is adjusted to less than 3, in the hydrion environment of this high concentration, microorganism surface protein and nucleic acid hydrolysis can be caused and destroy its enzyme, and then reach the purpose of Antibacterial activity, even antibacterial robe is under this low pH value environment, also it is the most thermo-labile process, thus can improve the ability of pasteurization.Citric acid can make fruit jam the best to eat with flavor adjustment.It is the fishy smell in order to avoid sodium alginate that sodium alginate adds people's starch, it is also possible to reduces cost, improve yield rate.Sodium alginate adds when close to striking point, to prevent thickening agent excessive heat in acid condition from decomposing.Fruit jam take the dish out of the pot after should tinning rapidly, after making tinning, beans body core temperature is not less than 80 DEG C.Seal while hot, in making tank, form certain vacuum, the beneficially preservation of fruit jam.Fruit jam concentration process adds vitamin C and can reduce oxidasic activity, prevent slurry generation variable color, produce abnormal flavour, cause the loss of vitamin.The acid moderate, sweet of aromatic flavor of the present invention, denseness is good to eat, even tissue is fine and smooth, has good edibility.
Detailed description of the invention
A kind of sour-sweet tasty and refreshing Green plum jam, is prepared by the raw materials in: Armeniaca mume Sieb. 70, dried Fructus Vitis viniferae 20, Sargassum 20, Herba Coriandri 6, Chinese liquor 3, Radix Dauci Sativae 40, Pericarpium Citri tangerinae 13, roseleaf 11, Semen Euryales 10, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
According to tasty and refreshing Green plum jam sour-sweet described in claims 1, specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) by Green plum flesh and white spirit mixed post processing 4-5 days, breaking into pulp, after separating fruit juice and marc, then the serosity mixing separated by marc with Semen Euryales, step 2, slow fire boils dry, and places in baking box and bakes, and oven drying at low temperature is made powder, obtained mixed powder；
(4) boil after Sargassum being mixed with the fruit juice of step 3, pull Sargassum postlyophilization out, make powder, then mix homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed powder of step 3, heat while stirring into sauce, standby；
(5) green plum juice heat-treated for step 4 and Herba Coriandri colloid mill being worn into fine and smooth serosity, add white sugar mix homogeneously after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
Claims (2)
1. one kind sour-sweet tasty and refreshing Green plum jam, it is characterized in that, be prepared by the raw materials in: Armeniaca mume Sieb. 70-80, dried Fructus Vitis viniferae 20-24, Sargassum 20-30, Herba Coriandri 6-7, Chinese liquor 3-4, Radix Dauci Sativae 40-50, Pericarpium Citri tangerinae 13-17, roseleaf 11-14, Semen Euryales 10-12, white sugar, sodium alginate, citric acid, starch, vitamin C, lactic acid bacteria, water are appropriate.
2. according to tasty and refreshing Green plum jam sour-sweet described in claims 1, it is characterised in that specifically comprising the following steps that of preparation method
(1) Vascular aurantii is removed after being cleaned by Pericarpium Citri tangerinae, it is cut into filament, put in 90-100 DEG C of water and soak 5 minutes, white sugar is put into heating again in suitable quantity of water be allowed to melt completely, mix homogeneously with above-mentioned sucrose solution, lactic acid bacteria after again Fructus Citri tangerinae silk being pulled out, ferment 36 hours under the conditions of sealing latter 37 DEG C, obtain fermentation Pericarpium Citri tangerinae；
(2) seal 2-3 days after mixing homogeneously with appropriate Sal after Radix Dauci Sativae being cut into thin fourth, put into after pulling diced carrot out and shine 10-12 hour under sunlight, add roseleaf, white sugar mix homogeneously, encapsulation process 4-5 days, separation of material and serosity；
(3) by Green plum flesh and white spirit mixed post processing 4-5 days, breaking into pulp, after separating fruit juice and marc, then the serosity mixing separated by marc with Semen Euryales, step 2, slow fire boils dry, and places in baking box and bakes, and oven drying at low temperature is made powder, obtained mixed powder；
(4) boil after Sargassum being mixed with the fruit juice of step 3, pull Sargassum postlyophilization out, make powder, then mix homogeneously with the fermentation Pericarpium Citri tangerinae of step 1, the material of step 2, the mixed powder of step 3, heat while stirring into sauce, standby；
(5) green plum juice heat-treated for step 4 and Herba Coriandri colloid mill being worn into fine and smooth serosity, add white sugar mix homogeneously after filtering sediment, heated and boiled is brewed into sugar liquid；
(6) the hot sugar liquid of step 5 is added the most while stirring in the sauce of step 4, to be concentrated close to terminal time, it is adjusted to less than 3 after adding citric acid mixing, sodium alginate is added in 60 DEG C of hot water the most quickly stirring with 4:1 again with starch, it is allowed to be completely dissolved with little fire heating, then puts in above-mentioned fruit jam with other residual componentss and mix homogeneously, continue heating and be condensed into fruit jam, rapid tinning after taking the dish out of the pot,.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259042.6A CN105901597A (en) | 2016-04-25 | 2016-04-25 | Sour, sweet and refreshing green plum jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610259042.6A CN105901597A (en) | 2016-04-25 | 2016-04-25 | Sour, sweet and refreshing green plum jam |
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| Publication Number | Publication Date |
|---|---|
| CN105901597A true CN105901597A (en) | 2016-08-31 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610259042.6A Withdrawn CN105901597A (en) | 2016-04-25 | 2016-04-25 | Sour, sweet and refreshing green plum jam |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864279A (en) * | 2017-12-05 | 2019-06-11 | 苏婷婷 | A kind of tea perfume smoked plum lemon sauce and preparation method thereof |
| CN113508899A (en) * | 2021-04-13 | 2021-10-19 | 永德沃森农业开发有限公司 | Batch processing and fermentation treatment process for bitter fruit |
-
2016
- 2016-04-25 CN CN201610259042.6A patent/CN105901597A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109864279A (en) * | 2017-12-05 | 2019-06-11 | 苏婷婷 | A kind of tea perfume smoked plum lemon sauce and preparation method thereof |
| CN113508899A (en) * | 2021-04-13 | 2021-10-19 | 永德沃森农业开发有限公司 | Batch processing and fermentation treatment process for bitter fruit |
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Application publication date: 20160831 |
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