CN106107790A - A kind of Fructus Myricae rubrae taste is relieved summer heat the preparation method of fruit jelly - Google Patents
A kind of Fructus Myricae rubrae taste is relieved summer heat the preparation method of fruit jelly Download PDFInfo
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- CN106107790A CN106107790A CN201610608186.8A CN201610608186A CN106107790A CN 106107790 A CN106107790 A CN 106107790A CN 201610608186 A CN201610608186 A CN 201610608186A CN 106107790 A CN106107790 A CN 106107790A
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 26
- 235000015110 jellies Nutrition 0.000 title claims abstract description 24
- 239000008274 jelly Substances 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 18
- 238000001802 infusion Methods 0.000 claims abstract description 18
- 108010052008 colla corii asini Proteins 0.000 claims abstract description 16
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 235000007270 Gaultheria hispida Nutrition 0.000 claims abstract description 14
- 235000009134 Myrica cerifera Nutrition 0.000 claims abstract description 14
- 244000269152 Myrica pensylvanica Species 0.000 claims abstract description 14
- 235000012851 Myrica pensylvanica Nutrition 0.000 claims abstract description 14
- 240000001717 Vaccinium macrocarpon Species 0.000 claims abstract description 12
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims abstract description 12
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims abstract description 12
- 235000004634 cranberry Nutrition 0.000 claims abstract description 12
- 239000000843 powder Substances 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 6
- 238000007873 sieving Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 235000013372 meat Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 239000000463 material Substances 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 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 description 2
- 229920001817 Agar Polymers 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000008272 agar Substances 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000015203 fruit juice Nutrition 0.000 description 2
- 229910017053 inorganic salt Inorganic materials 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001717 pathogenic effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 239000000661 sodium alginate Substances 0.000 description 2
- 235000010413 sodium alginate Nutrition 0.000 description 2
- 229940005550 sodium alginate Drugs 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241000590428 Panacea Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229920000297 Rayon Polymers 0.000 description 1
- 241000195474 Sargassum Species 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000011280 coal tar Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000021438 curry Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- BJHIKXHVCXFQLS-UYFOZJQFSA-N keto-D-fructose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)C(=O)CO BJHIKXHVCXFQLS-UYFOZJQFSA-N 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000012778 molding material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 150000004965 peroxy acids Chemical class 0.000 description 1
- 230000003339 pneumostatic effect Effects 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000021147 sweet food Nutrition 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The preparation method of fruit jelly it is desirable to provide a kind of Fructus Myricae rubrae taste is relieved summer heat, comprises the steps: A: raw material includes: waxberry flesh, preserve, Mel, Pericarpium Citri Reticulatae, Colla Corii Asini, Herba Menthae, Poria, Rhizoma Dioscoreae, water；B: squeezed the juice by waxberry flesh, obtains cranberry juice after filtration, will add preserve in residue sarcocarp, and bubble is in Mel, standby；C: Pericarpium Citri Reticulatae, Poria, Rhizoma Dioscoreae powder are broken to 50 80 mesh, added to cranberry juice by powder, add Colla Corii Asini, water infusion after sieving; stirring is not stopped during infusion; add sarcocarp brewed in step B after the infusion 30 50 minutes of little fire, add Herba Menthae and close the lid little fire infusion 10 15 minutes, cooling of ceasing fire；D: the mixture dropping to room temperature is poured into concentration tank concentrated when moisture is 30 40% complete；E: concentrated solution is placed in refrigerator, temperature is at 26 DEG C, after cold preservation 12 hours, i.e. edible.The method has that method is simple, fruit jelly is nutritious, the advantage of clearing away heat and removing summer.
Description
Technical field
The present invention relates to fruit jelly preparation field, be specifically related to a kind of Fructus Myricae rubrae taste and relieve summer heat the preparation method of fruit jelly.
Background technology
Fruit jelly is a kind of west sweet food, in semi-solid, edible Gelatinum oxhide adds water, sugar, fruit juice are made.Also known as curry, outward
See sparkling and crystal-clear, bright in colour, the soft cunning of mouthfeel.Fruit jelly is to add with thickening agent (sodium alginate, agar, edible Gelatinum oxhide, carrageenan etc.)
Various synthetic essence, coloring agent, sweeting agent, acidic flavoring agent are formulated.Although from Sargassum and terrestrial plant, but carrying
Through PROCESS FOR TREATMENT such as peracid, alkali, bleachings during taking so that it is the nutritional labelings such as original vitamin, inorganic salt are all lost nearly
To the greatest extent.Sodium alginate, agar etc. belong to dietary fiber class, but take in and too much can affect human body to fat, the absorption of protein, especially
Be the inorganic salt such as ferrum, zinc owing to being combined into insolubility mixture, reduce the human body absorption to the trace element such as ferrum, zinc.Have
Although a little fruit jelly are " fruity " fruit jelly, but do not have fruit juice sarcocarp in raw materials for production, but fruity flavor and food colour.Fruit jelly
Fragrance be much the effect of synthetic essence, be not pure fruital.Synthetic essence is general many by esters and aldehydes
Learn thing and be dissolved in ethanol formulated.These artificial tanning agents, are through chemosynthesis with coal tar for raw material, these materials pair
Human body does not has any nutritive value, how unhelpful eats, the most certain toxicity.Hot summer, in human body, QI and blood outwards distributes,
Easily excessive sweating, insufficiency of vital energy and blood, therefore, develop one the most delicious, the fruit jelly food of unsoundness is particularly important.
Summary of the invention
The preparation method of fruit jelly it is desirable to provide a kind of Fructus Myricae rubrae taste is relieved summer heat, the method overcomes fruit prepared by prior art
Freeze additive too much, the defect that is of low nutritive value, have that method is simple, fruit jelly is nutritious, the advantage of clearing away heat and removing summer.
Technical scheme is as follows:
A kind of Fructus Myricae rubrae taste is relieved summer heat the preparation method of fruit jelly, comprises the steps:
A: raw material includes according to parts by weight: waxberry flesh 80-100 part, preserve 40-60 part, Mel 50-80 part, Pericarpium Citri Reticulatae 40-60
Part, Colla Corii Asini 10-20 part, Herba Menthae 30-60 part, Poria 10-20 part, Rhizoma Dioscoreae 20-40 part, water 200-400 part；
B: squeezed the juice by waxberry flesh, obtains cranberry juice after filtration, will add preserve in residue sarcocarp, and bubble is in Mel, standby；
C: Pericarpium Citri Reticulatae, Poria, Rhizoma Dioscoreae powder are broken to 50-80 mesh, added to cranberry juice by powder, add Colla Corii Asini, water infusion after sieving,
Not stopping stirring during infusion, the infusion of little fire added sarcocarp brewed in step B after 30-50 minute, adds Herba Menthae and closes the lid
Little fire infusion 10-15 minute, cooling of ceasing fire；
D: the mixture dropping to room temperature is poured into concentration tank concentrated when moisture is at 30-40% complete；
E: concentrated solution is placed in refrigerator, temperature is at 2-6 DEG C, after cold preservation 12 hours, i.e. edible.
Preferably, in step A, raw material includes according to parts by weight: waxberry flesh 90 parts, 45 parts of preserve, Mel 75 parts, old
Skin 45 parts, 15 parts of Colla Corii Asini, Herba Menthae 35 parts, 15 parts of Poria, Rhizoma Dioscoreae 30 parts, 350 parts of water.
Preferably, residue sarcocarp addition preserve is steeped in Mel by step B, is placed in the couveuse of 10-20 DEG C.
Preferably, in step D, the temperature of concentration tank is 65 DEG C.
The nourishing that Colla Corii Asini is traditional is top grade, panacea of enriching blood, and sweet in the mouth is put down, and enters lung, liver, kidney channel, has tonifying blood and arresting bleeding, YIN nourishing profit
The effect such as dry, medicine-food two-purpose, long-term taking can blood-supplementing blood-nourishing, beauty face-whitening-nourishing, defying age, resisting fatigue, raising immunity, be suitable for people
Group is extensively；Also there is viscose properties so that fruit jelly molding, kill two birds with one stone, save the interpolation of other molding materials so that fruit jelly is sought
Foster component ratio is higher, it is to avoid the harm to human body of remaining material；Wherein adding the pathogenic fire reducing food materials such as preserve, Pericarpium Citri Reticulatae, blending is flat
Weighing apparatus, it is to avoid fire of moxibustion is the most prosperous；And Rhizoma Dioscoreae is conducive to spleen reinforcing nourishing the stomach, promote the production of body fluid lung benefiting, and the kidney invigorating arresting seminal emission coordinates qi and blood tonifying with Colla Corii Asini；With
Time Poria for promoting diuresis to eliminate damp pathogen, spleen invigorating mind calming, summer edible more mouthfeel, effect the most more preferably；Being combined with beneficially of above-mentioned food materials
Qi and blood tonifying, with fixed attention, and the addition of Fructus Myricae rubrae fruity and sarcocarp makes taste more preferable to pneumostatic, mouthfeel more preferably, promoting the production of body fluid to quench thirst, actually
The delicious good merchantable brand that hot summer time is practical.
Detailed description of the invention
Below in conjunction with detailed description of the invention, the present invention is described.
Embodiment 1
Present embodiments provide a kind of Fructus Myricae rubrae taste to relieve summer heat the preparation method of fruit jelly, comprise the steps:
A: raw material includes according to parts by weight: waxberry flesh 90 parts, 45 parts of preserve, Mel 75 parts, Pericarpium Citri Reticulatae 45 parts, 15 parts of Colla Corii Asini,
Herba Menthae 35 parts, 15 parts of Poria, Rhizoma Dioscoreae 30 parts, 350 parts of water；
B: squeezed the juice by waxberry flesh, obtains cranberry juice after filtration, will add preserve in residue sarcocarp, and bubble, in Mel, is placed in 20
DEG C couveuse in standby；
C: Pericarpium Citri Reticulatae, Poria, Rhizoma Dioscoreae powder are broken to 50 mesh, added to cranberry juice by powder, add Colla Corii Asini, water infusion, endure after sieving
Do not stop stirring during boiling, after the infusion 30 minutes of little fire, add sarcocarp brewed in step B, add the Herba Menthae little fire that closes the lid and endure
Boil 10 minutes, cooling of ceasing fire；
D: the mixture dropping to room temperature is poured into the concentration tank that temperature is 65 DEG C concentrated when moisture is 30% complete；
E: concentrated solution is placed in refrigerator, temperature is at 2-6 DEG C, after cold preservation 12 hours, i.e. edible.
Embodiment 2
Present embodiments provide a kind of Fructus Myricae rubrae taste to relieve summer heat the preparation method of fruit jelly, comprise the steps:
A: raw material includes according to parts by weight: waxberry flesh 100 parts, 60 parts of preserve, Mel 80 parts, Pericarpium Citri Reticulatae 60 parts, 20 parts of Colla Corii Asini,
Herba Menthae 60 parts, 20 parts of Poria, Rhizoma Dioscoreae 40 parts, 400 parts of water；
B: squeezed the juice by waxberry flesh, obtains cranberry juice after filtration, will add preserve in residue sarcocarp, and bubble, in Mel, is placed in 30
DEG C couveuse in standby；
C: Pericarpium Citri Reticulatae, Poria, Rhizoma Dioscoreae powder are broken to 70 mesh, added to cranberry juice by powder, add Colla Corii Asini, water infusion, endure after sieving
Do not stop stirring during boiling, after the infusion 40 minutes of little fire, add sarcocarp brewed in step B, add the Herba Menthae little fire that closes the lid and endure
Boil 15 minutes, cooling of ceasing fire；
D: the mixture dropping to room temperature is poured into the concentration tank that temperature is 65 DEG C concentrated when moisture is 40% complete；
E: concentrated solution is placed in refrigerator, temperature is at 2-6 DEG C, after cold preservation 12 hours, i.e. edible.
Embodiment 3
Present embodiments provide a kind of Fructus Myricae rubrae taste to relieve summer heat the preparation method of fruit jelly, comprise the steps:
A: raw material includes according to parts by weight: waxberry flesh 80 parts, 40 parts of preserve, Mel 50 parts, Pericarpium Citri Reticulatae 40 parts, 10 parts of Colla Corii Asini,
Herba Menthae 30 parts, 10 parts of Poria, Rhizoma Dioscoreae 20 parts, 200 parts of water；
B: squeezed the juice by waxberry flesh, obtains cranberry juice after filtration, will add preserve in residue sarcocarp, and bubble, in Mel, is placed in 30
DEG C couveuse in standby；
C: Pericarpium Citri Reticulatae, Poria, Rhizoma Dioscoreae powder are broken to 80 mesh, added to cranberry juice by powder, add Colla Corii Asini, water infusion, endure after sieving
Do not stop stirring during boiling, after the infusion 50 minutes of little fire, add sarcocarp brewed in step B, add the Herba Menthae little fire that closes the lid and endure
Boil 15 minutes, cooling of ceasing fire；
D: the mixture dropping to room temperature is poured into the concentration tank that temperature is 65 DEG C concentrated when moisture is 40% complete；
E: concentrated solution is placed in refrigerator, temperature is at 2-6 DEG C, after cold preservation 12 hours, i.e. edible.
Claims (4)
1. a Fructus Myricae rubrae taste is relieved summer heat the preparation method of fruit jelly, it is characterised in that comprise the steps:
A: raw material includes according to parts by weight: waxberry flesh 80-100 part, preserve 40-60 part, Mel 50-80 part, Pericarpium Citri Reticulatae 40-60
Part, Colla Corii Asini 10-20 part, Herba Menthae 30-60 part, Poria 10-20 part, Rhizoma Dioscoreae 20-40 part, water 200-400 part；
B: squeezed the juice by waxberry flesh, obtains cranberry juice after filtration, will add preserve in residue sarcocarp, and bubble is in Mel, standby；
C: Pericarpium Citri Reticulatae, Poria, Rhizoma Dioscoreae powder are broken to 50-80 mesh, added to cranberry juice by powder, add Colla Corii Asini, water infusion after sieving,
Not stopping stirring during infusion, the infusion of little fire added sarcocarp brewed in step B after 30-50 minute, adds Herba Menthae and closes the lid
Little fire infusion 10-15 minute, cooling of ceasing fire；
D: the mixture dropping to room temperature is poured into concentration tank concentrated when moisture is at 30-40% complete；
E: concentrated solution is placed in refrigerator, temperature is at 2-6 DEG C, after cold preservation 12 hours, i.e. edible.
Fructus Myricae rubrae taste the most according to claim 1 is relieved summer heat the preparation method of fruit jelly, it is characterised in that in step A raw material according to
Parts by weight include: waxberry flesh 90 parts, 45 parts of preserve, Mel 75 parts, Pericarpium Citri Reticulatae 45 parts, 15 parts of Colla Corii Asini, Herba Menthae 35 parts, Poria 15
Part, Rhizoma Dioscoreae 30 parts, 350 parts of water.
Fructus Myricae rubrae taste the most according to claim 1 is relieved summer heat the preparation method of fruit jelly, it is characterised in that will residue fruit in step B
Meat adds preserve and steeps in Mel, is placed in the couveuse of 20-30 DEG C.
Fructus Myricae rubrae taste the most according to claim 1 is relieved summer heat the preparation method of fruit jelly, it is characterised in that concentration tank in step D
Temperature is 65 DEG C.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610608186.8A CN106107790A (en) | 2016-07-29 | 2016-07-29 | A kind of Fructus Myricae rubrae taste is relieved summer heat the preparation method of fruit jelly |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610608186.8A CN106107790A (en) | 2016-07-29 | 2016-07-29 | A kind of Fructus Myricae rubrae taste is relieved summer heat the preparation method of fruit jelly |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811249A (en) * | 2017-12-18 | 2018-03-20 | 广东方制药有限公司 | A kind of preparation method of jujube Jinseng health-care jelly |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012977A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing technology of litchi cream |
| CN105249375A (en) * | 2015-11-19 | 2016-01-20 | 黎钧陶 | Passion fruit jellies and production method thereof |
| CN105558965A (en) * | 2015-12-18 | 2016-05-11 | 林秋健 | Oolong jellies and preparation method thereof |
-
2016
- 2016-07-29 CN CN201610608186.8A patent/CN106107790A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104012977A (en) * | 2014-06-19 | 2014-09-03 | 南京麦思德餐饮管理有限公司 | Processing technology of litchi cream |
| CN105249375A (en) * | 2015-11-19 | 2016-01-20 | 黎钧陶 | Passion fruit jellies and production method thereof |
| CN105558965A (en) * | 2015-12-18 | 2016-05-11 | 林秋健 | Oolong jellies and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811249A (en) * | 2017-12-18 | 2018-03-20 | 广东方制药有限公司 | A kind of preparation method of jujube Jinseng health-care jelly |
| CN107811249B (en) * | 2017-12-18 | 2021-02-09 | 广东一方制药有限公司 | Preparation method of red date and ginseng health-care jelly |
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Application publication date: 20161116 |