CN106343131A - Processing method of sugared dried figs - Google Patents
Processing method of sugared dried figs Download PDFInfo
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- CN106343131A CN106343131A CN201610738666.6A CN201610738666A CN106343131A CN 106343131 A CN106343131 A CN 106343131A CN 201610738666 A CN201610738666 A CN 201610738666A CN 106343131 A CN106343131 A CN 106343131A
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- sugaring
- processing method
- figss
- fructus fici
- pulled
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- 238000003672 processing method Methods 0.000 title claims abstract description 20
- 238000009923 sugaring Methods 0.000 claims abstract description 50
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 238000009938 salting Methods 0.000 claims abstract description 16
- 238000001035 drying Methods 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 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 abstract description 5
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 5
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 5
- 238000010612 desalination reaction Methods 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 14
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000011780 sodium chloride Substances 0.000 claims description 8
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 7
- 238000007789 sealing Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 238000000034 method Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010012735 Diarrhoea Diseases 0.000 abstract description 2
- 238000009776 industrial production Methods 0.000 abstract description 2
- 235000012907 honey Nutrition 0.000 abstract 2
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000011033 desalting Methods 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 230000006651 lactation Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- 231100000331 toxic Toxicity 0.000 abstract 1
- 230000002588 toxic effect Effects 0.000 abstract 1
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 235000013399 edible fruits Nutrition 0.000 description 6
- 238000007654 immersion Methods 0.000 description 5
- 238000012545 processing Methods 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 239000004334 sorbic acid Substances 0.000 description 3
- 235000010199 sorbic acid Nutrition 0.000 description 3
- 229940075582 sorbic acid Drugs 0.000 description 3
- 235000013305 food Nutrition 0.000 description 2
- 231100000614 poison Toxicity 0.000 description 2
- 239000003440 toxic substance Substances 0.000 description 2
- ZOXJGFHDIHLPTG-UHFFFAOYSA-N Boron Chemical compound [B] ZOXJGFHDIHLPTG-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010054787 Haemorrhoidal haemorrhage Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 229910052796 boron Inorganic materials 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 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
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- 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)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing method of sugared dried figs. The processing method includes: soaking fresh figs with salt water, salting the soaked figs for 5-12 days, desalting, adding white granulated sugar, honey, dark plum powder, potassium sorbate and the like to perform sugaring for 14-28 days, drying, packaging, and sterilizing to obtain sugared dried figs. The processing method has the advantages that the dark plum powder and the honey are added into the sugared dried figs, the refreshing taste of the figs is increased, the figs are unique in flavor and bright in pulp color, the healthcare effect and unique flavor of the figs can be kept, and the drying time of the sugared dried figs can be shortened; the healthcare functions of clearing away heat and toxic materials and checking diarrhea and promoting lactation of the sugared dried figs processed by the method are kept, the sugared dried figs is convenient in long-term storage and transportation, and the processing method is simple, beneficial to large-scale industrial production and promising in market prospect.
Description
Technical field
The present invention relates to food processing field is and in particular to a kind of processing method of sugaring pulled figss.
Background technology
Fructus Fici is a kind of rare fruit, and there is plantation on the ground such as domestic Hunan, Jiangsu, Sichuan, but in Xinjiang Atushi Area
Cultivation quality is optimum.Fructus Fici is pollution-free green food, is described as " patron saint of 21 century human health ".Fructus Fici
No matter fresh goods or dry product are all delicious and tasty for fruit.It is rich in several amino acids, organic acid, magnesium, manganese, copper, zinc, boron and vitamin
Etc. nutritional labeling.It is not only the fruit being of high nutritive value, and is good medicine simply.Its mild-natured sugariness acid, has heat-clearing and toxic substances removing, stops
The effect of rush down lactogenesis, particularly with hemorrhoidal hemorrhage, insufficiency of the spleen diarrhoea, have sore throat, milk dry up etc. evident in efficacy.
Fructus Fici can be made into salting based article, preserve based article etc., the exploitation of Fructus Fici health foodstuff series, can not only expire
The demand of the domestic and international consumers in general of foot, and the added value of Fructus Fici can be greatly improved, thus increasing local economy and fruit
The income of agriculture, its market comsupton has a extensive future.Fructus Fici, as a kind of traditional health fruit, has and researches and develops further
Using value.Its deep processing, multi-level processing, are one of effective ways of Fructus Fici sustainable development.
Content of the invention
It is contemplated that inventing a kind of processing method of sugaring pulled figss.
For achieving the above object, technical scheme is as follows:
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put in the saline that concentration is 3-8% and soaks 1-2h；
(2) rinse: soaked Fructus Fici is rinsed 2-3 time with clear water, each rinsing time is 1-3h；
(3) salting: take into Fructus Fici 100-200 part of rinsing, be subsequently adding 5-10 part Sal, mix homogeneously, sealing is placed
5-12 days；
(4) desalination: the Fructus Fici completing salting is rinsed 2-3 time with clear water, each rinsing time is 2-4h, then drains the water
Point；
(5) sugaring: 25-45 part white sugar, 10-30 part Mel, 5-15 part Fructus Mume powder, 0.5- will be added in the Fructus Fici after desalination
3 parts of potassium sorbate, mix homogeneously, sugaring 14-28 days, stirs once for every 1-3 days；
(6) it is dried: the Fructus Fici after sugaring is dried 20-40min under vacuum；
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 45-75 DEG C, and vacuum is -60 ~ -100kpa.
Described dried sugaring pulled figss water content is 15-25%.
The invention has the benefit that
The processing method of the sugaring pulled figss that the present invention provides, uses saline soak first, removes the insect in fruit, add Fructus Mume
Powder and Mel, increased the pure and fresh mouthfeel of Fructus Fici, unique flavor, and flesh color are vivid, this method can maintain Fructus Fici
The health-care effect of itself and unique oral sensations, can shorten the drying time of sugaring pulled figss again；The sugar being obtained using the processing of this method
Stain pulled figss, not only maintain Fructus Fici heat-clearing and toxic substances removing itself, the health care of antidiarrheal lactogenesis, and be easy to preserve for a long time and
Transport, processing method is simple, is conducive to large-scale industrial production to process, has wide market prospect.
Specific embodiment
Further illustrate the present invention 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.Broadly fall into the present invention according to the simple modifications that the essence of the present invention is carried out to the present invention
Claimed scope.
Embodiment 1
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 1h in the saline that concentration is 3%；
(2) rinse: soaked Fructus Fici is rinsed 2 times with clear water, each rinsing time is respectively 3h, 2h；
(3) salting: take into the Fructus Fici 100kg of rinsing, be subsequently adding 5kg Sal, mix homogeneously, sealing is placed 5 days；
(4) desalination: the Fructus Fici completing salting is rinsed 2 times with clear water, each rinsing time is respectively 4h, 3h, then drains
Moisture；
(5) sugaring: 25kg white sugar, 10kg Mel, 5kg Fructus Mume powder, 0.5kg sorbic acid will be added in the Fructus Fici after desalination
Potassium, mix homogeneously, sugaring 14 days, stirs once daily；
(6) it is dried: the Fructus Fici after sugaring is dried 20min under vacuum；
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 45 DEG C, and vacuum is -60kpa.
Described dried sugaring pulled figss water content is 25%.
Embodiment 2
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 1h in the saline that concentration is 5%；
(2) rinse: soaked Fructus Fici is rinsed 2 times with clear water, each rinsing time is respectively 3h, 1h；
(3) salting: take into the Fructus Fici 120kg of rinsing, be subsequently adding 6kg Sal, mix homogeneously, sealing is placed 7 days；
(4) desalination: the Fructus Fici completing salting is rinsed 2 times with clear water, each rinsing time is respectively 4h, 2h, then drains
Moisture；
(5) sugaring: 30kg white sugar, 15kg Mel, 8kg Fructus Mume powder, 1kg potassium sorbate will be added in the Fructus Fici after desalination,
Mix homogeneously, sugaring 18 days, stirs once for every 2 days；
(6) it is dried: the Fructus Fici after sugaring is dried 25min under vacuum；
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 50 DEG C, and vacuum is -70kpa.
Described dried sugaring pulled figss water content is 22%.
Embodiment 3
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 1.5h in the saline that concentration is 6%；
(2) rinse: soaked Fructus Fici is rinsed 3 times with clear water, each rinsing time is respectively 3h, 2h, 1h；
(3) salting: take into the Fructus Fici 150kg of rinsing, be subsequently adding 8kg Sal, mix homogeneously, sealing is placed 8 days；
(4) desalination: the Fructus Fici completing salting is rinsed 3 times with clear water, each rinsing time is respectively 4h, 3h, 2h, then drips
Solid carbon dioxide divides；
(5) sugaring: 35kg white sugar, 20kg Mel, 10kg Fructus Mume powder, 1.8kg sorbic acid will be added in the Fructus Fici after desalination
Potassium, mix homogeneously, sugaring 22 days, stirs once for every 3 days；
(6) it is dried: the Fructus Fici after sugaring is dried 30min under vacuum；
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 55 DEG C, and vacuum is -80kpa.
Described dried sugaring pulled figss water content is 20%.
Embodiment 4
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 1.5h in the saline that concentration is 7%；
(2) rinse: soaked Fructus Fici is rinsed 3 times with clear water, each rinsing time is respectively 2h, 1h, 1h；
(3) salting: take into the Fructus Fici 180kg of rinsing, be subsequently adding 9kg Sal, mix homogeneously, sealing is placed 10 days；
(4) desalination: the Fructus Fici completing salting is rinsed 3 times with clear water, each rinsing time is respectively 3h, 2h, 2h, then drips
Solid carbon dioxide divides；
(5) sugaring: 40kg white sugar, 25kg Mel, 12kg Fructus Mume powder, 2.5kg sorbic acid will be added in the Fructus Fici after desalination
Potassium, mix homogeneously, sugaring 25 days, stirs once for every 3 days；
(6) it is dried: the Fructus Fici after sugaring is dried 35min under vacuum；
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 65 DEG C, and vacuum is -90kpa.
Described dried sugaring pulled figss water content is 18%.
Embodiment 5
The processing method of the sugaring pulled figss of the present invention, specifically comprises the following steps that
(1) pretreatment: fresh fig is put into immersion 2h in the saline that concentration is 8%；
(2) rinse: soaked Fructus Fici is rinsed 2 times with clear water, each rinsing time is originally divided into 3h, 2h；
(3) salting: take into the Fructus Fici 200kg of rinsing, be subsequently adding 10kg Sal, mix homogeneously, sealing is placed 12 days；
(4) desalination: the Fructus Fici completing salting is rinsed 3 times with clear water, each rinsing time is respectively 4h, 3h, 2h, then drips
Solid carbon dioxide divides；
(5) sugaring: 45kg white sugar, 30kg Mel, 15kg Fructus Mume powder, 3kg potassium sorbate will be added in the Fructus Fici after desalination,
Mix homogeneously, sugaring 28 days, stirs once for every 3 days；
(6) it is dried: the Fructus Fici after sugaring is dried 40min under vacuum；
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
Temperature under described step (6) vacuum condition is 75 DEG C, and vacuum is -100kpa.
Described dried sugaring pulled figss water content is 15%.
Claims (3)
1. a kind of processing method of sugaring pulled figss is it is characterised in that the step of described processing method is:
(1) pretreatment: fresh fig is put in the saline that concentration is 3-8% and soaks 1-2h；
(2) rinse: soaked Fructus Fici is rinsed 2-3 time with clear water, each rinsing time is 1-3h；
(3) salting: take into Fructus Fici 100-200 part of rinsing, be subsequently adding 5-10 part Sal, mix homogeneously, sealing is placed
5-12 days；
(4) desalination: the Fructus Fici completing salting is rinsed 2-3 time with clear water, each rinsing time is 2-4h, then drains the water
Point；
(5) sugaring: 25-45 part white sugar, 10-30 part Mel, 5-15 part Fructus Mume powder, 0.5- will be added in the Fructus Fici after desalination
3 parts of potassium sorbate, mix homogeneously, sugaring 14-28 days, stirs once for every 1-3 days；
(6) it is dried: the Fructus Fici after sugaring is dried 20-40min under vacuum；
(7) sugaring pulled figss packaging, the sterilizing of drying will be completed, obtain final product.
2. as claimed in claim 1 a kind of processing method of sugaring pulled figss it is characterised in that described step (6) vacuum bar
Temperature under part is 45-75 DEG C, and vacuum is -60 ~ -100kpa.
3. as claimed in claim 1 a kind of processing method of sugaring pulled figss it is characterised in that described step (6) be dried after
Sugaring pulled figss water content be 15-25%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610738666.6A CN106343131A (en) | 2016-08-29 | 2016-08-29 | Processing method of sugared dried figs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610738666.6A CN106343131A (en) | 2016-08-29 | 2016-08-29 | Processing method of sugared dried figs |
Publications (1)
| Publication Number | Publication Date |
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| CN106343131A true CN106343131A (en) | 2017-01-25 |
Family
ID=57854669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610738666.6A Withdrawn CN106343131A (en) | 2016-08-29 | 2016-08-29 | Processing method of sugared dried figs |
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| Country | Link |
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| CN (1) | CN106343131A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666011A (en) * | 2017-03-28 | 2017-05-17 | 扬州大学 | Method for making honey-fried oriental cherry blossom tea |
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| CN103749929A (en) * | 2014-01-23 | 2014-04-30 | 浙江莫干山食业有限公司 | Honey mussel plum and preparation method thereof |
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2016
- 2016-08-29 CN CN201610738666.6A patent/CN106343131A/en not_active Withdrawn
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| CN101375700A (en) * | 2007-08-31 | 2009-03-04 | 威海紫光科技园有限公司 | Ficus carica preserved fruits and production method |
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| CN103461630A (en) * | 2013-08-08 | 2013-12-25 | 韩山师范学院 | Preserved fruit additive and preparation method thereof |
| CN103431478A (en) * | 2013-09-06 | 2013-12-11 | 天津市恒安食品有限公司 | Pressure-reducing fruit and vegetable beverage and preparation method |
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Non-Patent Citations (1)
| Title |
|---|
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666011A (en) * | 2017-03-28 | 2017-05-17 | 扬州大学 | Method for making honey-fried oriental cherry blossom tea |
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Application publication date: 20170125 |