CN106260442A - A kind of processing method of liquorice arbutus - Google Patents
A kind of processing method of liquorice arbutus Download PDFInfo
- Publication number
- CN106260442A CN106260442A CN201610696004.7A CN201610696004A CN106260442A CN 106260442 A CN106260442 A CN 106260442A CN 201610696004 A CN201610696004 A CN 201610696004A CN 106260442 A CN106260442 A CN 106260442A
- Authority
- CN
- China
- Prior art keywords
- arbutus
- liquorice
- processing method
- myricae rubrae
- fructus myricae
- 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- Withdrawn
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- 229940126670 AB-836 Drugs 0.000 title claims abstract description 41
- 235000007652 Arbutus Nutrition 0.000 title claims abstract description 41
- 244000303040 Glycyrrhiza glabra Species 0.000 title claims abstract description 30
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 title claims abstract description 30
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 title claims abstract description 30
- 235000011477 liquorice Nutrition 0.000 title claims abstract description 30
- 238000003672 processing method Methods 0.000 title claims abstract description 26
- 240000008327 Arbutus unedo Species 0.000 title 1
- 241000722814 Arbutus Species 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 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 15
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 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 abstract description 7
- 235000012730 carminic acid Nutrition 0.000 claims abstract description 7
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229940075582 sorbic acid Drugs 0.000 claims abstract description 7
- 235000010199 sorbic acid Nutrition 0.000 claims abstract description 7
- 239000004334 sorbic acid Substances 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000009923 sugaring Methods 0.000 claims description 12
- 239000012467 final product Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 241000825107 Hierochloe Species 0.000 claims 1
- 235000015466 Hierochloe odorata Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 239000002932 luster Substances 0.000 abstract description 4
- 210000000952 spleen Anatomy 0.000 abstract description 4
- 238000003860 storage Methods 0.000 abstract description 4
- 230000002159 abnormal effect Effects 0.000 abstract description 3
- 238000009776 industrial production Methods 0.000 abstract description 3
- 238000002372 labelling Methods 0.000 abstract description 3
- 230000007774 longterm Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000002304 perfume Substances 0.000 abstract description 3
- 230000035943 smell Effects 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 206010019345 Heat stroke Diseases 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000002265 prevention Effects 0.000 abstract description 2
- 235000015165 citric acid Nutrition 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 5
- 235000009134 Myrica cerifera Nutrition 0.000 description 3
- 244000269152 Myrica pensylvanica Species 0.000 description 3
- 241000219000 Populus Species 0.000 description 3
- 244000018795 Prunus mume Species 0.000 description 3
- 235000011158 Prunus mume Nutrition 0.000 description 3
- 239000003814 drug Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000007270 Gaultheria hispida Nutrition 0.000 description 2
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 230000035800 maturation Effects 0.000 description 2
- 239000002574 poison Substances 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 206010020710 Hyperphagia Diseases 0.000 description 1
- 244000183278 Nephelium litchi Species 0.000 description 1
- 240000000203 Salix gracilistyla Species 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000022530 polyphagia Diseases 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts or essential oils
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses the processing method of a kind of liquorice arbutus, this processing method is as follows: cleaned by new arbutus, 37 days are pickled with Sal after adding clear water, again add the mix homogeneously such as white sugar, Mel, Radix Glycyrrhizae powder, citric acid, sorbic acid, carmine after rinsed clean, seal dry after placing 7 21 days, sterilization,.The Radix Glycyrrhizae powder added in the liquorice arbutus of the present invention can dissipate exterior cold, invigorating the spleen and replenishing QI, add the health-care effect of Fructus Myricae rubrae, the common effect of Radix Glycyrrhizae powder and Mel adds again the pure and fresh mouthfeel of Fructus Myricae rubrae, has aid digestion, alleviation diarrhoea, the prevention health-care effect such as heatstroke and lung moistening.Use the pure perfume (or spice) of liquorice arbutus abnormal smells from the patient that this kind of processing method obtains, lovely luster, sarcocarp high resilience, both can keep arbutus itself local flavor, reduce sarcocarp nutritional labeling loss, it is easy to again long-term storage and transport, processing method is simple, be conducive to large-scale industrial production processing, there is wide market prospect.
Description
Technical field
The present invention relates to food processing field, the processing method being specifically related to a kind of liquorice arbutus.
Background technology
Fructus Myricae rubrae, has another name called dragon eyeball, bright red, and because of its likeness in form bigcatkin willow, taste is like Fructus Armeniacae Mume, thus is named Fructus Myricae rubrae.Fructus Myricae rubrae is China
One of local product fruits, have the good reputation just doubting a value a thousand pieces of gold, carries at Wu Yueyi, has again saying of Fructus Myricae rubrae match Fructus Litchi.Waxberry fruit
Lovely luster, juice is many, and sweet and sour palatability is of high nutritive value.In fruit dull season just during Fructus Myricae rubrae maturation, provide edible for market
Time fresh fruit, very popular.
Due to storage and transport short, difficult of new arbutus period of maturation, it is a kind of seasonal fruit, causes Fructus Myricae rubrae to concentrate listing,
If can not be fallen by market comsupton, can cause the waste of resource, at present, Fructus Myricae rubrae is taken as fruit directly to be eaten mostly, and poplar
Prunus mume (sieb.) sieb.et zucc. stores in transport normal, easily rots, damages, therefore new arbutus is fabricated to dry products, is more novel skill
Art method, but Fructus Myricae rubrae is in prepared by normal deep processing at present, and due to the scarcity of technology, the bayberry products nutrient being prepared as is big
Part all can run off, the delicious health that impact is actual.
Radix Glycyrrhizae is the Chinese crude drug of a kind of dietotherapeutic, has the good reputation of " ten side nine grass ".Radix Glycyrrhizae sweet in the mouth is sweet, and property is gentle, enter the heart,
Spleen, lung, stomach four warp.Raw with cooler, can eliminating fire and detoxication, relieving spasm to stop pain；Process by temperature partially, exterior cold, invigorating the spleen and replenishing QI can be dissipated.Additionally, it is sweet
The mediation property of medicine is also good at by grass, solves the poison of hundred medicines.Fructus Myricae rubrae polyphagia makes us heating, just adds Radix Glycyrrhizae in the course of processing, can pathogenic fire purging solution
Poison, and Radix Glycyrrhizae taste is sweet, can neutralize the tart flavour of Fructus Myricae rubrae, had both added the health-care effect of Fructus Myricae rubrae, and had improve again eating mouth feel.
Summary of the invention
It is contemplated that the processing method inventing a kind of liquorice arbutus, the present invention is used to process the liquorice arbutus abnormal smells from the patient obtained
Pure perfume (or spice), lovely luster, sarcocarp high resilience, both can keep Fructus Myricae rubrae itself local flavor, reduce sarcocarp nutritional labeling loss, again
Being easy to long-term storage and transport, processing method is simple, beneficially large-scale industrial production processing.
For achieving the above object, technical scheme is as follows:
The processing method of the liquorice arbutus of the present invention, the step of described processing method is:
(1) pretreatment: cleaned by new arbutus, adds clear water and rinses 2-3 time, and each rinsing time is 1-3h, then drains the water
Point；
(2) salted: to take into Fructus Myricae rubrae 100-200 part of rinsing, add 10-30 part Sal, mix homogeneously, seal and place 3-7 days；
(3) rinsing: being rinsed 3-6 time with clear water by the Fructus Myricae rubrae after salted, each rinsing time is 10-40min, drains away the water；
(4) sugaring: take the Fructus Myricae rubrae of described step (3), add 20-45 part white sugar, 5-15 part Mel, 18-35 part Radix Glycyrrhizae powder,
0.5-3 part citric acid, 0.5-3 part sorbic acid, 0.05-0.5 part carmine, mix homogeneously, seal and place 7-21 days；
(5) it is dried: the Fructus Myricae rubrae after sugaring is dried 30-80min under vacuum；
(6) by liquorice arbutus packaging, sterilizing, to obtain final product.
Temperature under described step (5) vacuum condition is 45-75 DEG C, and vacuum is-60 ~-100kpa.
Described step (5) dried liquorice arbutus water content is 10-25%.
The invention have the benefit that
The processing method of the liquorice arbutus that the present invention provides, the Radix Glycyrrhizae powder of addition can dissipate exterior cold, invigorating the spleen and replenishing QI, add poplar
The common effect of the health-care effect of prunus mume (sieb.) sieb.et zucc., Radix Glycyrrhizae powder and Mel adds again the pure and fresh mouthfeel of Fructus Myricae rubrae, makes the liquorice arbutus of the present invention
Sweet and sour taste, unique flavor, and flesh color are vivid, do not interfere with again the color of waxberry flesh itself.The Radix Glycyrrhizae poplar of the present invention
Prunus mume (sieb.) sieb.et zucc. has aid digestion, alleviation diarrhoea, the prevention health-care effect such as heatstroke and lung moistening.Use the liquorice arbutus that this kind of processing method obtains
The pure perfume (or spice) of abnormal smells from the patient, lovely luster, sarcocarp high resilience, both can keep the local flavor of arbutus itself, reduces sarcocarp nutritional labeling
Running off, be easy to again long-term storage and transport, processing method is simple, beneficially large-scale industrial production processing, has wide
Market prospect.
Detailed description of the invention
The present invention is further illustrated below by embodiment.It should be understood that embodiments of the invention are for illustrating
The present invention rather than limitation of the present invention.The simple modifications that the present invention is carried out by the essence according to the present invention broadly falls into the present invention
Claimed scope.
Embodiment 1
The processing method of the liquorice arbutus of the present invention, the step of described processing method is:
(1) pretreatment: cleaned by new arbutus, adds clear water and rinses 2 times, and each rinsing time is respectively 3h, 2h, then drains
Moisture；
(2) salted: to take into the Fructus Myricae rubrae 100kg of rinsing, add 10kg Sal, mix homogeneously, seal and place 3 days；
(3) rinsing: the clear water of the Fructus Myricae rubrae after salted is rinsed 3 times, each rinsing time is respectively 40min, 30min,
20min, drains away the water；
(4) sugaring: take the Fructus Myricae rubrae of described step (3), adds 20kg white sugar, 5kg Mel, 18kg Radix Glycyrrhizae powder, 0.5kg Fructus Citri Limoniae
Acid, 0.5kg sorbic acid, 0.05kg carmine, mix homogeneously, seal and place 7 days；
(5) it is dried: the Fructus Myricae rubrae after sugaring is dried 30min under vacuum；
(6) by liquorice arbutus packaging, sterilizing, to obtain final product.
Temperature under described step (5) vacuum condition is 45 DEG C, and vacuum is-60kpa.
Described step (5) dried liquorice arbutus water content is 25%.
Embodiment 2
The processing method of the liquorice arbutus of the present invention, the step of described processing method is:
(1) pretreatment: cleaned by new arbutus, adds clear water and rinses 3 times, and each rinsing time is respectively 3h, 2h, 1h, then
Drain away the water；
(2) salted: to take into the Fructus Myricae rubrae 140kg of rinsing, add 18kg Sal, mix homogeneously, seal and place 4 days；
(3) rinsing: the clear water of the Fructus Myricae rubrae after salted is rinsed 4 times, each rinsing time is 40min, 30min, 20min,
10min, then drains away the water；
(4) sugaring: take the Fructus Myricae rubrae of described step (3), add 25kg white sugar, 8kg Mel, 25kg Radix Glycyrrhizae powder, 1kg citric acid,
1.5kg sorbic acid, 0.1kg carmine, mix homogeneously, seal and place 12 days；
(5) it is dried: the Fructus Myricae rubrae after sugaring is dried 45min under vacuum；
(6) by liquorice arbutus packaging, sterilizing, to obtain final product.
Temperature under described step (5) vacuum condition is 52 DEG C, and vacuum is-75kpa.
Described step (5) dried liquorice arbutus water content is 20%.
Embodiment 3
The processing method of the liquorice arbutus of the present invention, the step of described processing method is:
(1) pretreatment: cleaned by new arbutus, adds clear water and rinses 2 times, and each rinsing time is 2h, 1h, then drains the water
Point；
(2) salted: to take into the Fructus Myricae rubrae 170kg of rinsing, add 25kg Sal, mix homogeneously, seal and place 6 days；
(3) rinsing: being rinsed 5 times with clear water by the Fructus Myricae rubrae after salted, each rinsing time is 20min, drains away the water；
(4) sugaring: take the Fructus Myricae rubrae of described step (3), adds 38kg white sugar, 12kg Mel, 30kg Radix Glycyrrhizae powder, 2.3kg Fructus Citri Limoniae
Acid, 2kg sorbic acid, 0.3kg carmine, mix homogeneously, seal and place 16 days；
(5) it is dried: the Fructus Myricae rubrae after sugaring is dried 70min under vacuum；
(6) by liquorice arbutus packaging, sterilizing, to obtain final product.
Temperature under described step (5) vacuum condition is 64 DEG C, and vacuum is-86kpa.
Described step (5) dried liquorice arbutus water content is 15%.
Embodiment 4
The processing method of the liquorice arbutus of the present invention, the step of described processing method is:
(1) pretreatment: cleaned by new arbutus, adds clear water and rinses 3 times, and each rinsing time is 3h, 2h, 1h, then drains
Moisture；
(2) salted: to take into the Fructus Myricae rubrae 200kg of rinsing, add 30kg Sal, mix homogeneously, seal and place 7 days；
(3) rinsing: being rinsed 6 times with clear water by the Fructus Myricae rubrae after salted, the rinsing time of first three time is 30min, the drift of latter three times
The time of washing is 15min, then drains away the water；
(4) sugaring: take the Fructus Myricae rubrae of described step (3), add 45kg white sugar, 15kg Mel, 35kg Radix Glycyrrhizae powder, 3kg citric acid,
3kg sorbic acid, 0.5kg carmine, mix homogeneously, seal and place 21 days；
(5) it is dried: the Fructus Myricae rubrae after sugaring is dried 80min under vacuum；
(6) by liquorice arbutus packaging, sterilizing, to obtain final product.
Temperature under described step (5) vacuum condition is 75 DEG C, and vacuum is-100kpa.
Described step (5) dried liquorice arbutus water content is 25%.
Claims (3)
1. the processing method of a liquorice arbutus, it is characterised in that the step of described processing method is:
(1) pretreatment: cleaned by new arbutus, adds clear water and rinses 2-3 time, and each rinsing time is 1-3h, then drains the water
Point；
(2) salted: to take into Fructus Myricae rubrae 100-200 part of rinsing, add 10-30 part Sal, mix homogeneously, seal and place 3-7 days；
(3) rinsing: being rinsed 3-6 time with clear water by the Fructus Myricae rubrae after salted, each rinsing time is 10-40min, drains away the water；
(4) sugaring: take the Fructus Myricae rubrae of described step (3), add 20-45 part white sugar, 5-15 part Mel, 18-35 part Radix Glycyrrhizae powder,
0.5-3 part citric acid, 0.5-3 part sorbic acid, 0.05-0.5 part carmine, mix homogeneously, seal and place 7-21 days；
(5) it is dried: the Fructus Myricae rubrae after sugaring is dried 30-80min under vacuum；
(6) by liquorice arbutus packaging, sterilizing, to obtain final product.
The processing method of a kind of liquorice arbutus the most as claimed in claim 1, it is characterised in that under described step (5) vacuum condition
Temperature be 45-75 DEG C, vacuum is-60 ~-100kpa.
The processing method of a kind of liquorice arbutus the most as claimed in claim 1, it is characterised in that described step (5) is dried sweet
Grass Fructus Myricae rubrae water content is 10-25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696004.7A CN106260442A (en) | 2016-08-22 | 2016-08-22 | A kind of processing method of liquorice arbutus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610696004.7A CN106260442A (en) | 2016-08-22 | 2016-08-22 | A kind of processing method of liquorice arbutus |
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| Publication Number | Publication Date |
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| CN106260442A true CN106260442A (en) | 2017-01-04 |
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ID=57661937
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| CN201610696004.7A Withdrawn CN106260442A (en) | 2016-08-22 | 2016-08-22 | A kind of processing method of liquorice arbutus |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221584A (en) * | 2018-10-24 | 2019-01-18 | 龙海市鑫农艺食品有限公司 | A kind of processing method of selenium-rich health red bayberry |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918859A (en) * | 2014-05-03 | 2014-07-16 | 马国丰 | Preparation process of liquorice waxberry |
-
2016
- 2016-08-22 CN CN201610696004.7A patent/CN106260442A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103918859A (en) * | 2014-05-03 | 2014-07-16 | 马国丰 | Preparation process of liquorice waxberry |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109221584A (en) * | 2018-10-24 | 2019-01-18 | 龙海市鑫农艺食品有限公司 | A kind of processing method of selenium-rich health red bayberry |
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Application publication date: 20170104 |
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