CN106107804A - A kind of manufacture method of Fructus Trichosanthis anguinae fruit jam - Google Patents
A kind of manufacture method of Fructus Trichosanthis anguinae fruit jam Download PDFInfo
- Publication number
- CN106107804A CN106107804A CN201610524510.8A CN201610524510A CN106107804A CN 106107804 A CN106107804 A CN 106107804A CN 201610524510 A CN201610524510 A CN 201610524510A CN 106107804 A CN106107804 A CN 106107804A
- Authority
- CN
- China
- Prior art keywords
- fructus trichosanthis
- trichosanthis anguinae
- anguinae
- fruit jam
- slurry
- 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.)
- Withdrawn
Links
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000010009 beating Methods 0.000 claims abstract description 11
- 230000014759 maintenance of location Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000009923 sugaring Methods 0.000 claims abstract description 6
- 235000016709 nutrition Nutrition 0.000 claims abstract description 5
- 239000002002 slurry Substances 0.000 claims description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 150000001875 compounds Chemical class 0.000 claims description 10
- 239000000834 fixative Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 9
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 9
- 229960002675 xylitol Drugs 0.000 claims description 9
- 235000010447 xylitol Nutrition 0.000 claims description 9
- 239000000811 xylitol Substances 0.000 claims description 9
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 239000007787 solid Substances 0.000 claims description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 239000012141 concentrate Substances 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 239000008103 glucose Substances 0.000 claims description 4
- 239000004382 Amylase Substances 0.000 claims description 3
- 102000013142 Amylases Human genes 0.000 claims description 3
- 108010065511 Amylases Proteins 0.000 claims description 3
- 206010018473 Glycosuria Diseases 0.000 claims description 3
- 235000019418 amylase Nutrition 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 230000035764 nutrition Effects 0.000 claims description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 5
- 239000000126 substance Substances 0.000 abstract description 5
- 230000001754 anti-pyretic effect Effects 0.000 abstract description 4
- 239000002221 antipyretic Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 229940124567 diuretic antihypertensive agent Drugs 0.000 abstract description 2
- 238000002372 labelling Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract 1
- 229940088598 enzyme Drugs 0.000 description 4
- 108010059892 Cellulase Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 229940106157 cellulase Drugs 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000288157 Passiflora edulis Species 0.000 description 1
- 235000000370 Passiflora edulis Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 235000008326 Trichosanthes anguina Nutrition 0.000 description 1
- 244000078912 Trichosanthes cucumerina Species 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229940126214 compound 3 Drugs 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- VUZPPFZMUPKLLV-UHFFFAOYSA-N methane;hydrate Chemical compound C.O VUZPPFZMUPKLLV-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 235000013311 vegetables Nutrition 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
Abstract
The processing method that the invention discloses Fructus Trichosanthis anguinae fruit jam, with Fructus Trichosanthis anguinae as primary raw material, processes through steps such as pretreatment of raw material, making beating, ferment treatment, sugaring, concentration, canned, sterilizing, storages.Fructus Trichosanthis anguinae is prepared as Fructus Trichosanthis anguinae fruit jam by the present invention, makes product have sense of reality and the local flavor of natural Fructus Trichosanthis anguinae, and nutritional labeling is high, excellent taste, and employing is concentrated in vacuo, it is possible to preferably preserves the nutrient substance of Fructus Trichosanthis anguinae, has the health-care effecies such as antipyretic, the diuretic antihypertensive of clearing away summer-heat.
Description
Technical field
The processing method that the present invention relates to a kind of fruit jam, especially relates to the manufacture method of a kind of Fructus Trichosanthis anguinae fruit jam.
Background technology
Fructus Trichosanthis anguinae is dicotyledon medicine cucurbitaceous plant, cries again snake gourd, fresh kidney beans Fructus Cucumidis sativi.According to surveying and determination, the tender fruit of the every 100g of Fructus Trichosanthis anguinae
Moisture content 94g, protein 0.7g, fat 0.1g, crude fibre 0.8g, carbon water are than compound 3 ~ 4g, multiple possibly together with mineral salts etc.
Nutrient substance.Fructus Trichosanthis anguinae clearing away summer-heat is antipyretic, and diuretic antihypertensive is highly beneficial to health.Existing Fructus Trichosanthis anguinae is taken as vegetable to be eaten more
With, it is impossible to make full use of the nutrient substance of Fructus Trichosanthis anguinae and improve the added value of Fructus Trichosanthis anguinae.The fruit jam being fabricated to for primary raw material with Fructus Trichosanthis anguinae
Flavoring agent, there is not yet Related product listing.
Summary of the invention
It is an object of the invention to improve the added value of Fructus Trichosanthis anguinae, extend the open date of Fructus Trichosanthis anguinae, it is provided that a kind of mouthfeel is unique, sour
Comfortable preferably, there is the manufacture method of the Fructus Trichosanthis anguinae fruit jam of the distinctive sense of reality of natural Fructus Trichosanthis anguinae and local flavor, finished product fruit jam has diuresis fall
The health-care effecies such as pressure, clearing away summer-heat are antipyretic.
The manufacture method of a kind of Fructus Trichosanthis anguinae fruit jam, it is characterised in that employing following steps:
A, pretreatment of raw material: select maturation, Fructus Trichosanthis anguinae without pest and disease damage, be cut into small pieces after cleaning put into 0.15% citric acid solution
In carry out color retention 11min, take out after color fixative and be filtered dry standby, by color retention, make Fructus Trichosanthis anguinae fruit jam color stability；
B, making beating: the Fructus Trichosanthis anguinae after color fixative is carried out making beating process, make Fructus Trichosanthis anguinae slurry；
C, ferment treatment: take the Fructus Sechii edulis slurry mixing of the Fructus Trichosanthis anguinae slurry of 9kg, 1kg, add the pectase of 0.025kg, the fiber of 0.04kg
Element enzyme, the amylase of 0.07kg, mix homogeneously, it is 45 DEG C that temperature controls, and the time is 4 hours, after enzymolysis, separates out more nutrition
Material；
D, sugaring: in the Fructus Trichosanthis anguinae slurry after 10kg ferment treatment, add the xylitol of 0.6kg, add 0.007kg potassium sorbate,
The essence of 0.004kg, makes compound, using xylitol as sweeting agent, will not increase the content of eater's blood glucose, suitable glycosuria
Patient eats；
E, concentration: in compound is placed in the vacuum concentration pan of 0.08Mpa vacuum, concentrate 12min, beans body soluble solid
When being 58%, stop concentrating；
F, canned, sealing: the fruit jam concentrated is poured in the bottle killing bacterium, and seals in time；
G, sterilizing: jam-jar is put into the wet sterilization 23min of sterilization box 125 DEG C.
Beneficial effect: Fructus Trichosanthis anguinae is prepared as Fructus Trichosanthis anguinae fruit jam by the present invention, makes product have sense of reality and the local flavor of natural Fructus Trichosanthis anguinae,
Nutritional labeling is high, excellent taste, and employing is concentrated in vacuo, it is possible to preferably preserves the nutrient substance of Fructus Trichosanthis anguinae, has clearing away summer-heat antipyretic, sharp
The health-care effecies such as urine blood pressure lowering.
Detailed description of the invention
Embodiment 1: the manufacture method of a kind of Fructus Trichosanthis anguinae fruit jam, employing following steps:
A, pretreatment of raw material: select maturation, Fructus Trichosanthis anguinae without pest and disease damage, be cut into small pieces after cleaning in the citric acid solution putting into 0.1%
Carrying out color retention 12min, after color fixative, taking-up is filtered dry standby, by color retention, makes Fructus Trichosanthis anguinae fruit jam color stability；
B, making beating: the Fructus Trichosanthis anguinae after color fixative is carried out making beating process, make Fructus Trichosanthis anguinae slurry；
C, ferment treatment: take the Fructus Trichosanthis anguinae slurry of 10kg, add the pectase of 0.02kg, the cellulase of 0.03kg, the starch of 0.06kg
Enzyme, mix homogeneously, it is 40 DEG C that temperature controls, and the time is 5 hours, after enzymolysis, separates out more nutrient substance；
D, sugaring: in the Fructus Trichosanthis anguinae slurry after 10kg ferment treatment, add the xylitol of 0.4kg, add 0.006kg potassium sorbate,
The essence of 0.003kg, makes compound, using xylitol as sweeting agent, will not increase the content of eater's blood glucose, suitable glycosuria
Patient eats；
E, concentration: in compound is placed in the vacuum concentration pan of 0.05Mpa vacuum, concentrate 15min, beans body soluble solid
When being 55%, stop concentrating；
F, canned, sealing: the fruit jam concentrated is poured in the bottle killing bacterium, and seals in time；
G, sterilizing: jam-jar is put into the wet sterilization 25min of sterilization box 120 DEG C.
Embodiment 2: the manufacture method of a kind of Fructus Trichosanthis anguinae fruit jam, employing following steps:
A, pretreatment of raw material: select maturation, Fructus Trichosanthis anguinae without pest and disease damage, being cut into small pieces after cleaning, it is molten to put into the citric acid of 0.1-0.2%
Carrying out color retention 10-12min in liquid, after color fixative, taking-up is filtered dry standby；
B, making beating: the Fructus Trichosanthis anguinae after color fixative is carried out making beating process, make Fructus Trichosanthis anguinae slurry；
C, ferment treatment: in Fructus Trichosanthis anguinae is starched, add the pectase of 0.2-0.3%, the cellulase of 0.3-0.5%, the starch of 0.6-0.8%
Enzyme, mix homogeneously, temperature controls as 40-50 DEG C, and the time is 3-5 hour；
D, sugaring: adding xylitol in the Fructus Trichosanthis anguinae slurry after ferment treatment, adding proportion is 4-8%, add Fructus Trichosanthis anguinae slurry weight 0.06-
The potassium sorbate of 0.08%, the essence of 0.03-0.05%, make compound；
E, concentration: in compound is placed in the vacuum concentration pan of 0.05-0.1Mpa vacuum, concentrate 10-15min, beans body solubility
When solid content is 55-60%, stop concentrating；
F, canned, sealing: the fruit jam concentrated is poured in the bottle killing bacterium, and seals in time；
G, sterilizing: jam-jar is put into the wet sterilization 20-25min of sterilization box 120-130 DEG C.
Embodiment 3: the manufacture method of a kind of Fructus Trichosanthis anguinae fruit jam, employing following steps:
A, pretreatment of raw material: select maturation, Fructus Trichosanthis anguinae without pest and disease damage, be cut into small pieces after cleaning in the citric acid solution putting into 0.2%
Carrying out color retention 10min, after color fixative, taking-up is filtered dry standby, by color retention, makes Fructus Trichosanthis anguinae fruit jam color stability；
B, making beating: the Fructus Trichosanthis anguinae after color fixative is carried out making beating process, make Fructus Trichosanthis anguinae slurry；
C, ferment treatment: take the lantern pulp mixing of the Fructus Trichosanthis anguinae slurry of 8kg, 2kg, add the pectase of 0.03kg, the fiber of 0.05kg
Element enzyme, the amylase of 0.08kg, mix homogeneously, it is 50 DEG C that temperature controls, and the time is 3 hours, after enzymolysis, separates out more nutrition
Material；
D, sugaring: in the Fructus Trichosanthis anguinae slurry after 10kg ferment treatment, add the xylitol of 0.8kg, add 2kg Passion Fruit Juice,
The potassium sorbate of 0.008kg, the essence of 0.005kg, make compound, using xylitol as sweeting agent, will not increase eater
The content of blood glucose, suitable for patients with diabetes mellitus；
E, concentration: concentrating 10min in compound is placed in the vacuum concentration pan of 0.1Mpa vacuum, beans body soluble solid is
When 60%, stop concentrating；
F, canned, sealing: the fruit jam concentrated is poured in the bottle killing bacterium, and seals in time；
G, sterilizing: jam-jar is put into the wet sterilization 20min of sterilization box 130 DEG C.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the manufacture method of a Fructus Trichosanthis anguinae fruit jam, it is characterised in that employing following steps:
A, pretreatment of raw material: select maturation, Fructus Trichosanthis anguinae without pest and disease damage, be cut into small pieces after cleaning put into 0.15% citric acid solution
In carry out color retention 11min, take out after color fixative and be filtered dry standby, by color retention, make Fructus Trichosanthis anguinae fruit jam color stability；
B, making beating: the Fructus Trichosanthis anguinae after color fixative is carried out making beating process, make Fructus Trichosanthis anguinae slurry；
C, ferment treatment: take the Fructus Sechii edulis slurry mixing of the Fructus Trichosanthis anguinae slurry of 9kg, 1kg, add the pectase of 0.025kg, the fiber of 0.04kg
Element enzyme, the amylase of 0.07kg, mix homogeneously, it is 45 DEG C that temperature controls, and the time is 4 hours, after enzymolysis, separates out more nutrition
Material；
D, sugaring: in the Fructus Trichosanthis anguinae slurry after 10kg ferment treatment, add the xylitol of 0.6kg, add 0.007kg potassium sorbate,
The essence of 0.004kg, makes compound, using xylitol as sweeting agent, will not increase the content of eater's blood glucose, suitable glycosuria
Patient eats；
E, concentration: in compound is placed in the vacuum concentration pan of 0.08Mpa vacuum, concentrate 12min, beans body soluble solid
When being 58%, stop concentrating；
F, canned, sealing: the fruit jam concentrated is poured in the bottle killing bacterium, and seals in time；
G, sterilizing: jam-jar is put into the wet sterilization 23min of sterilization box 125 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610524510.8A CN106107804A (en) | 2016-07-06 | 2016-07-06 | A kind of manufacture method of Fructus Trichosanthis anguinae fruit jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610524510.8A CN106107804A (en) | 2016-07-06 | 2016-07-06 | A kind of manufacture method of Fructus Trichosanthis anguinae fruit jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107804A true CN106107804A (en) | 2016-11-16 |
Family
ID=57469485
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610524510.8A Withdrawn CN106107804A (en) | 2016-07-06 | 2016-07-06 | A kind of manufacture method of Fructus Trichosanthis anguinae fruit jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106107804A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722587A (en) * | 2016-12-20 | 2017-05-31 | 陶胜 | A kind of processing method of chrysanthemum brain jam |
| CN107198186A (en) * | 2017-07-11 | 2017-09-26 | 宇琪 | The processing method of longan jam |
| CN107252072A (en) * | 2017-07-12 | 2017-10-17 | 安徽智联管理咨询有限公司 | A kind of preparation method of butter fruit cherry jam |
| CN107259464A (en) * | 2017-07-11 | 2017-10-20 | 宇琪 | A kind of processing method of tuber of stemona bean pear jam |
| CN107319454A (en) * | 2017-07-17 | 2017-11-07 | 周兆平 | A kind of processing method of wintercherry fruit or calyx hawthorn jam |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461769A (en) * | 2010-11-04 | 2012-05-23 | 南通五联品牌策划有限公司 | Preparation method of mulberry health care jam |
| CN104886425A (en) * | 2015-05-14 | 2015-09-09 | 程龙凤 | A preparation method of crab apple jam powder |
-
2016
- 2016-07-06 CN CN201610524510.8A patent/CN106107804A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102461769A (en) * | 2010-11-04 | 2012-05-23 | 南通五联品牌策划有限公司 | Preparation method of mulberry health care jam |
| CN104886425A (en) * | 2015-05-14 | 2015-09-09 | 程龙凤 | A preparation method of crab apple jam powder |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722587A (en) * | 2016-12-20 | 2017-05-31 | 陶胜 | A kind of processing method of chrysanthemum brain jam |
| CN107198186A (en) * | 2017-07-11 | 2017-09-26 | 宇琪 | The processing method of longan jam |
| CN107259464A (en) * | 2017-07-11 | 2017-10-20 | 宇琪 | A kind of processing method of tuber of stemona bean pear jam |
| CN107252072A (en) * | 2017-07-12 | 2017-10-17 | 安徽智联管理咨询有限公司 | A kind of preparation method of butter fruit cherry jam |
| CN107319454A (en) * | 2017-07-17 | 2017-11-07 | 周兆平 | A kind of processing method of wintercherry fruit or calyx hawthorn jam |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106107804A (en) | A kind of manufacture method of Fructus Trichosanthis anguinae fruit jam | |
| KR101812553B1 (en) | Composite peptide selenoprotein nutrient solution, preparation method and application thereof | |
| CN101933611A (en) | Method for processing ready-to-use edible fungi | |
| CN101548734A (en) | Plum jam and preparation method thereof | |
| CN104824499A (en) | Preparation method of jam containing wax apples | |
| CN104814439B (en) | A kind of egg white small peptide decompression nutrient powder and preparation method | |
| CN104304848A (en) | Processing method of roselle jam | |
| CN104664190A (en) | Quince jam processing method | |
| CN101401659B (en) | Ham soup-stock and preparing process thereof | |
| KR101471450B1 (en) | Smoked duck and chicken using mulberry or manufacturing method thereof | |
| CN102578521A (en) | Scallop skirt seafood sauce and preparation method thereof | |
| CN107348467A (en) | A kind of production technology of multi-functional soy sauce | |
| CN103251100B (en) | Maggot peptide beverage and production technology thereof | |
| KR100871669B1 (en) | The method for manufacturing salicomia herbaceal fermented sap | |
| CN106343452A (en) | Method for processing delicious jam made of cucumis metuliferus | |
| CN105010921A (en) | Elaeagnus pungens jam making method | |
| CN104855757A (en) | Heat-clearing and diuresis-promoting apple jam and preparation method therefor | |
| CN105558666A (en) | Hawthorn compound healthy drink and making method thereof | |
| CN104059835A (en) | Pumpkin wine | |
| CN104186905B (en) | A kind of Nutrious fermented popsicle of Volvariella volvacea (Bull.Ex Franch.) Singer． Radix Artemisia ordosicae and preparation method thereof | |
| CN109043425A (en) | A kind of production method of langenaria siceria jam | |
| CN103584229B (en) | Preparation method for producing fermentation type composite vegetable juice by using miscanthus juice | |
| CN104304855A (en) | Preparation method of health artichoke jam | |
| CN108925923A (en) | A kind of processing method of promise Buddhist nun fruit jam | |
| CN100398005C (en) | Pine needle health-care bean curd and its preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161116 |
|
| WW01 | Invention patent application withdrawn after publication |