CN106036613A - Canned cherries - Google Patents
Canned cherries Download PDFInfo
- Publication number
- CN106036613A CN106036613A CN201610373602.0A CN201610373602A CN106036613A CN 106036613 A CN106036613 A CN 106036613A CN 201610373602 A CN201610373602 A CN 201610373602A CN 106036613 A CN106036613 A CN 106036613A
- Authority
- CN
- China
- Prior art keywords
- canned
- cherries
- pruni pseudocerasi
- fructus pruni
- enzymolysis
- 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
- 241000167854 Bourreria succulenta Species 0.000 title claims abstract description 46
- 235000019693 cherries Nutrition 0.000 title claims abstract description 46
- 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 20
- 102000016943 Muramidase Human genes 0.000 claims abstract description 13
- 108010014251 Muramidase Proteins 0.000 claims abstract description 13
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 claims abstract description 13
- 235000010335 lysozyme Nutrition 0.000 claims abstract description 13
- 229960000274 lysozyme Drugs 0.000 claims abstract description 13
- 239000004325 lysozyme Substances 0.000 claims abstract description 13
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 229940088598 enzyme Drugs 0.000 claims abstract description 12
- 108010059892 Cellulase Proteins 0.000 claims abstract description 11
- 229940106157 cellulase Drugs 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 10
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 10
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 10
- 239000011718 vitamin C Substances 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 9
- 239000003513 alkali Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 229930182830 galactose Natural products 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 6
- 239000012153 distilled water Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 229920002678 cellulose Polymers 0.000 claims description 5
- 239000001913 cellulose Substances 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 3
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 208000002925 dental caries Diseases 0.000 abstract description 2
- 239000008187 granular material Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract 2
- 208000008589 Obesity Diseases 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000021028 berry Nutrition 0.000 abstract 1
- 230000009849 deactivation Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000021255 galacto-oligosaccharides Nutrition 0.000 abstract 1
- 150000003271 galactooligosaccharides Chemical class 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000020824 obesity Nutrition 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 12
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 6
- 238000002372 labelling Methods 0.000 description 6
- 239000000126 substance Substances 0.000 description 6
- 230000036541 health Effects 0.000 description 4
- 235000013324 preserved food Nutrition 0.000 description 4
- 229930003231 vitamin Natural products 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 235000010208 anthocyanin Nutrition 0.000 description 2
- 229930002877 anthocyanin Natural products 0.000 description 2
- 239000004410 anthocyanin Substances 0.000 description 2
- 150000004636 anthocyanins Chemical class 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000007159 enucleation Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 208000010201 Exanthema Diseases 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 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 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 201000005884 exanthem Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 206010037844 rash Diseases 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
- A23B7/155—Microorganisms; Enzymes; Antibiotics
-
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses canned cherries. The canned cherries are made from the following raw materials of cherries, galactooligosaccharide, table salt, vitamin C, cellulase, lysozyme and dietary alkali. The canned cherries provided by the invention are simple to prepare, complete in granules, rich in nutrition, low in sugar content, bright in color, moderate in sour and sweet degrees, nutritive and healthy. Cherry stones are reserved, a part of effective components can be leached in the preparation process, and the nutritive components and the health-care components of the canned cherries are increased. Firstly, the cherries are placed in cans, and cherry peel is in partial enzymolysis with cellulase, so that the integrity of the cherries can be guaranteed, and the canned cherries are fine and smooth in mouth feel; after enzymolysis, steam blanching is performed, so that activity of the cellulase is lost, the enzymolysis of the cherry peel is stopped, besides, enzymes with brown stains also lose activity, and bright color is maintained; the canned cherries do not contain any additives or white granulated sugar, so that obesity and dental caries are avoided, and the canned berries are safe and healthy; and after enzyme deactivation, lysozyme is added, the water addition quantity is determined, and low temperature sterilization is performed. The operation is simple and efficient, the cost is low, the activity of the lysozyme is reserved, and the shelf life is prolonged.
Description
Technical field
The invention mainly relates to the manufacture field of canned food, particularly relate to a kind of canned cherry.
Background technology
During Fructus Pruni pseudocerasi maturation, color is scarlet, exquisitely carved, and delicious shape is spoilt, and nutritious, value medical health care is the highest, rich in
Sugar, organic acid, vitamin and mineral element etc., have higher health value, it is possible to blood-enriching face-nourishing, enhancing immunity, brain-strengthening
Fructus Alpiniae Oxyphyllae, prevents and treats measles, reducing swelling and alleviating pain, antioxidation, defying age.Nux Pruni pseudocerasi has rash removing toxic substances, relieving mental strain and helping sleep, blood pressure lowering, improves
The effect of blood vessel stickiness.
The season of growth of Fructus Pruni pseudocerasi is the shortest, it is impossible to meet the annual demand on market, as a kind of means of storage, canned cherry
Longer processing history is had in China.But traditional canned cherry produces needs enucleation, wastes substantial amounts of manpower and materials, and
And Fructus Pruni pseudocerasi is easily broken after enucleation, in tank, produce residue, unfavorable to outward appearance；Because peel of Fructus Pruni pseudocerasi is very difficult to remove, so preparation tank
Often retain during head, bring certain impact can to the mouthfeel of canned food, reduce the soft glutinous sense of canned cherry.
Summary of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of canned cherry.
A kind of canned cherry, is made up of the raw material of following weight portion: Fructus Pruni pseudocerasi 73 ~ 75, oligomeric galactose 11 ~ 13, Sal 0.6
~ 0.8, vitamin C 0.12 ~ 0.14, cellulase 0.11 ~ 0.13, lysozyme 0.02 ~ 0.03.
A kind of preparation method of canned cherry, it concretely comprises the following steps:
(1) select fresh, complete, the Fructus Pruni pseudocerasi of 9 maturations, clean, stalk, retain Pi Hehe, load to clean by specification by Fructus Pruni pseudocerasi and go out
In Cans after bacterium, adding the distilled water after boiling, liquid level submergence Fructus Pruni pseudocerasi, the distance away from bottleneck is 5 ~ 6cm, adds cellulose
Enzyme and vitamin C, be placed in 43 ~ 45 DEG C of water-baths, the ultrasonic enzymolysis of 56 ~ 58KHz 120 ~ 130 minutes, rapid enzymolysis cellulose, make Fructus Pruni pseudocerasi
Skin delicate mouthfeel, the structure of partial destruction peel of Fructus Pruni pseudocerasi, keep Fructus Pruni pseudocerasi integrity, be placed in blanching 15 ~ 20 seconds in steam, destroy fiber
Element enzyme is lived with the enzyme causing brown stain enzyme, keeps beautiful in colour, obtains enzymolysis Fructus Pruni pseudocerasi；
(2) in enzymolysis Fructus Pruni pseudocerasi, add oligomeric galactose, Sal, lysozyme and edible alkali, neutralize the very small amount that Nux Pruni pseudocerasi produces
Hydrocyanic acid, adds the distilled water after boiling, and the liquid level distance away from bottleneck is 2 ~ 3cm, covers bottle cap, leaves gap, is placed in 85 ~ 90
DEG C water in burn 15 ~ 20 minutes, retain nutritional labeling, take out, tighten rapidly bottle cap, naturally cool to room temperature, obtain Fructus Pruni pseudocerasi tank
Head；
(3) body is cleaned, label, check whether gas leakage, obtain finished product.
The invention have the advantage that a kind of canned cherry that the present invention provides, preparation technology is simple, and Fructus Pruni pseudocerasi granule is complete, battalion
Supporting abundant, sugar content is few, beautiful in colour, sour-sweet moderate, nutrient health；Fructus Pruni pseudocerasi all retains core, it is possible to leach in preparation process
Part effective ingredient, improves the nutrition and health care composition of canned cherry；First Fructus Pruni pseudocerasi is placed in Cans, recycles cellulase
Enzymolysis peel of Fructus Pruni pseudocerasi, only destroys the structure of part peel of Fructus Pruni pseudocerasi, it is possible to ensures the integrity of Fructus Pruni pseudocerasi, makes delicate mouthfeel；Enzymolysis peel of Fructus Pruni pseudocerasi
While add vitamin C, prevent Fructus Pruni pseudocerasi generation brown stain in enzymolysis process；After enzymolysis, steam blanching makes cellulase lose work
Property, stop enzymolysis peel of Fructus Pruni pseudocerasi, also make the enzyme causing brown stain lose activity simultaneously, it is to avoid the generation of later stage brown stain, keep bright color
Pool；Without any additive and white sugar, it is to avoid cause fat and dental caries, the hydrocyanic acid produced with Nux Pruni pseudocerasi in edible alkali, peace
Complete healthy；Add lysozyme after enzyme denaturing, determine amount of water, carry out low temperature sterilization, the most efficiently, low cost, retain lysozyme
Activity, Shelf-life.
Detailed description of the invention
With specific embodiment, the present invention is described below, is not limitation of the present invention.
Embodiment 1
A kind of canned cherry, is made up of the raw material of following weight portion: Fructus Pruni pseudocerasi 73, oligomeric galactose 11, Sal 0.6, vitamin C
0.12, cellulase 0.11, lysozyme 0.02.
A kind of preparation method of canned cherry, it concretely comprises the following steps:
(1) select fresh, complete, the Fructus Pruni pseudocerasi of 9 maturations, clean, stalk, retain Pi Hehe, load to clean by specification by Fructus Pruni pseudocerasi and go out
In Cans after bacterium, adding the distilled water after boiling, liquid level submergence Fructus Pruni pseudocerasi, the distance away from bottleneck is 5 ~ 6cm, adds cellulose
Enzyme and vitamin C, be placed in 45 DEG C of water-baths, the ultrasonic enzymolysis of 57KHz 130 minutes, rapid enzymolysis cellulose, make peel of Fructus Pruni pseudocerasi mouthfeel thin
Greasy, the structure of partial destruction peel of Fructus Pruni pseudocerasi, keep Fructus Pruni pseudocerasi integrity, be placed in blanching 20 seconds in steam, destroy cellulase and cause
The enzyme of brown stain enzyme is lived, and keeps beautiful in colour, obtains enzymolysis Fructus Pruni pseudocerasi；
(2) in enzymolysis Fructus Pruni pseudocerasi, add oligomeric galactose, Sal, lysozyme and edible alkali, add the distilled water after boiling, liquid level
Distance away from bottleneck is 2 ~ 3cm, covers bottle cap, leaves gap, is placed in burn 15 minutes in the water of 85 DEG C, retains nutritional labeling,
Take out, tighten rapidly bottle cap, naturally cool to room temperature, obtain canned cherry；
(3) body is cleaned, label, check whether gas leakage, obtain finished product.
Embodiment 2
A kind of canned cherry, is made up of the raw material of following weight portion: Fructus Pruni pseudocerasi 74, oligomeric galactose 12, Sal 0.7, vitamin C
0.13, cellulase 0.12, lysozyme 0.02.
Preparation method, with embodiment 1.
Embodiment 3
A kind of canned cherry, is made up of the raw material of following weight portion: Fructus Pruni pseudocerasi 75, oligomeric galactose 13, Sal 0.8, vitamin C
0.14, cellulase 0.13, lysozyme 0.03.
Preparation method, with embodiment 1.
Comparative example
Commercially available common canned cherry.
The subjective appreciation of embodiment canned cherry:
The canned cherry of embodiment is carried out subjective appreciation, and carries out record；The subjective appreciation of embodiment canned cherry is shown in Table 1.
Table 1: the subjective appreciation of embodiment canned cherry
| Project | Embodiment |
| Container | Seal intact, No leakage, listen without fat |
| Color and luster | Beautiful in colour, for cerise |
| Flavour | Delicate fragrance is strong, sour and sweet palatability |
| Tissue morphology | Material is complete, without residue, is visible by naked eyes impurity |
Showing that from the result of table 1 canned cherry that the present invention provides seals intact, beautiful in colour, delicate fragrance is strong, sour and sweet palatability,
Nutritious, obtain liking of consumer.
Embodiment and the physical and chemical index of comparative example canned cherry:
Take the canned cherry of appropriate embodiment and comparative example respectively, carry out the detection of physical and chemical index；Embodiment and comparative example Fructus Pruni pseudocerasi
The physical and chemical index of canned food is shown in Table 2.
Table 2: embodiment and the physical and chemical index of comparative example canned cherry
| Project | Embodiment | Comparative example |
| Solid content/(%) | 67 | 55 |
| pH | 3.8 | 4.0 |
| Stannum/(mg/kg) | 112 | 173 |
| Total arsenic/(mg/kg) | 0.07 | 0.23 |
| Lead/(mg/kg) | 0.06 | 0.37 |
| Hydrocyanic acid/(mg/kg) | — | — |
Note: " " expression does not detects.
Showing from the result of table 2, the canned cherry that the present invention provides, after testing, each physical and chemical index all meets national standard,
Edible safety is healthy.
Embodiment and the nutritional labeling of comparative example canned cherry:
Take the canned cherry of appropriate embodiment and comparative example respectively, carry out the detection of nutritional labeling；Embodiment and comparative example Fructus Pruni pseudocerasi
The nutritional labeling of canned food is shown in Table 3.
Table 3: the nutritional labeling (every 100g) of embodiment and comparative example canned cherry
| Project | Embodiment | Comparative example |
| Calcium/(mg) | 5.85 | 1.73 |
| Potassium/(mg) | 192.42 | 46.36 |
| Anthocyanin/(mg) | 48.13 | 4.17 |
| Vitamin/(μ g) | 11.21 | 4.37 |
Showing from the result of table 3, the vitamin contained by canned cherry, calcium, potassium and anthocyanin content that the present invention provides are the brightest
Aobvious higher than comparative example, illustrate that the canned cherry that the present invention provides contains abundant nutrient substance.
Claims (2)
1. a canned cherry, it is characterised in that be made up of the raw material of following weight portion: Fructus Pruni pseudocerasi 73 ~ 75, oligomeric galactose 11 ~
13, Sal 0.6 ~ 0.8, vitamin C 0.12 ~ 0.14, cellulase 0.11 ~ 0.13, lysozyme 0.02 ~ 0.03, edible alkali 0.02
~0.03。
The preparation method of canned cherry the most according to claim 1, it is characterised in that specifically include following steps:
(1) select fresh, complete, the Fructus Pruni pseudocerasi of 9 maturations, clean, stalk, retain Pi Hehe, load to clean by specification by Fructus Pruni pseudocerasi and go out
In Cans after bacterium, adding the distilled water after boiling, liquid level submergence Fructus Pruni pseudocerasi, the distance away from bottleneck is 5 ~ 6cm, adds cellulose
Enzyme and vitamin C, be placed in 43 ~ 45 DEG C of water-baths, the ultrasonic enzymolysis of 56 ~ 58KHz 120 ~ 130 minutes, be placed in blanching 15 ~ 20 in steam
Second, obtain enzymolysis Fructus Pruni pseudocerasi；
(2) in enzymolysis Fructus Pruni pseudocerasi, add oligomeric galactose, Sal, lysozyme and edible alkali, add the distilled water after boiling, liquid level
Distance away from bottleneck is 2 ~ 3cm, covers bottle cap, leaves gap, is placed in burn 15 ~ 20 minutes in the water of 85 ~ 90 DEG C, takes out, fast
Speed tightens bottle cap, naturally cools to room temperature, obtains canned cherry；
(3) body is cleaned, label, check whether gas leakage, obtain finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610373602.0A CN106036613A (en) | 2016-05-31 | 2016-05-31 | Canned cherries |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610373602.0A CN106036613A (en) | 2016-05-31 | 2016-05-31 | Canned cherries |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106036613A true CN106036613A (en) | 2016-10-26 |
Family
ID=57172937
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610373602.0A Pending CN106036613A (en) | 2016-05-31 | 2016-05-31 | Canned cherries |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106036613A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114624A (en) * | 2017-05-26 | 2017-09-01 | 山东厉家寨樱桃有限公司 | Cherry deep working method and equipment |
| CN109259212A (en) * | 2018-09-21 | 2019-01-25 | 泉州黄章智能科技有限公司 | A kind of goat milk milk technology of canned |
| CN115644435A (en) * | 2022-10-21 | 2023-01-31 | 中欣营养健康产业技术研究院(山东)有限公司 | Qi-tonifying and beautifying composition and preparation method and application thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135851A (en) * | 1995-12-22 | 1996-11-20 | 天津农学院 | Process of canned fruit |
| CN101548751A (en) * | 2009-02-20 | 2009-10-07 | 刘新才 | Low-sugar canned cherry and preparation method thereof |
| CN105077511A (en) * | 2015-09-18 | 2015-11-25 | 四川省汇泉罐头食品有限公司 | Safe food preservative |
| CN105394640A (en) * | 2015-11-20 | 2016-03-16 | 刘韶娜 | Health-care can and preparation method thereof |
| CN105475459A (en) * | 2015-12-15 | 2016-04-13 | 安徽省砀山倍佳福食品有限公司 | Method for making canned cherries |
-
2016
- 2016-05-31 CN CN201610373602.0A patent/CN106036613A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1135851A (en) * | 1995-12-22 | 1996-11-20 | 天津农学院 | Process of canned fruit |
| CN101548751A (en) * | 2009-02-20 | 2009-10-07 | 刘新才 | Low-sugar canned cherry and preparation method thereof |
| CN105077511A (en) * | 2015-09-18 | 2015-11-25 | 四川省汇泉罐头食品有限公司 | Safe food preservative |
| CN105394640A (en) * | 2015-11-20 | 2016-03-16 | 刘韶娜 | Health-care can and preparation method thereof |
| CN105475459A (en) * | 2015-12-15 | 2016-04-13 | 安徽省砀山倍佳福食品有限公司 | Method for making canned cherries |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107114624A (en) * | 2017-05-26 | 2017-09-01 | 山东厉家寨樱桃有限公司 | Cherry deep working method and equipment |
| CN109259212A (en) * | 2018-09-21 | 2019-01-25 | 泉州黄章智能科技有限公司 | A kind of goat milk milk technology of canned |
| CN115644435A (en) * | 2022-10-21 | 2023-01-31 | 中欣营养健康产业技术研究院(山东)有限公司 | Qi-tonifying and beautifying composition and preparation method and application thereof |
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Application publication date: 20161026 |
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