CN106551076A - A kind of preparation method of Huanghua Pear preserve - Google Patents
A kind of preparation method of Huanghua Pear preserve Download PDFInfo
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- CN106551076A CN106551076A CN201611006467.2A CN201611006467A CN106551076A CN 106551076 A CN106551076 A CN 106551076A CN 201611006467 A CN201611006467 A CN 201611006467A CN 106551076 A CN106551076 A CN 106551076A
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- baking
- huanghua pear
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- sugaring
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- 235000014443 Pyrus communis Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 238000009923 sugaring Methods 0.000 claims abstract description 27
- 230000014759 maintenance of location Effects 0.000 claims abstract description 13
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 230000007159 enucleation Effects 0.000 claims abstract description 9
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 20
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 20
- 239000000243 solution Substances 0.000 claims description 19
- 239000007864 aqueous solution Substances 0.000 claims description 17
- 235000021022 fresh fruits Nutrition 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 16
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 11
- 239000000834 fixative Substances 0.000 claims description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 9
- 239000004576 sand Substances 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 8
- 238000010025 steaming Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 4
- 230000009514 concussion Effects 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 239000007788 liquid Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 14
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 description 9
- 238000001035 drying Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 2
- 230000002421 anti-septic effect Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 238000013461 design Methods 0.000 description 2
- 230000009977 dual effect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 235000011888 snacks Nutrition 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 235000014510 cooky Nutrition 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 150000003839 salts Chemical class 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
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
Disclosed by the invention is a kind of preparation method of Huanghua Pear preserve, including step in detail below：Sorting, clean, allowance for bark enucleation, color retention, precook, toast, candy, sugaring, secondary baking and packed products.The Huanghua Pear preserve of preparation technology of the present invention production not only can more effectively retain Huanghua Pear each nutrition, can increase the natural freshness of preserve again, improve its anti-corrosive properties, increase the deep processing level of Huanghua Pear, improve the economic worth of product.
Description
Technical field
The present invention relates to food processing and production field, more specifically a kind of preparation method of Huanghua Pear preserve.
Background technology
Preserve is also referred to as preserved fruit, is with the fruit and vegerable such as Fructus Persicae, Fructus Pruni, Lee, Fructus Jujubae or Fructus Benincasae, Rhizoma Zingiberis Recenss as raw material, after being pickled with sugar or Mel
And the food being processed into.In addition to directly eating as snack or snacks, preserve may also be used for being put in the point such as cake, cookiess
Conduct in the heart is interspersed.Huanghua Pear is a kind of a kind of fruit containing abundant nutrition value, and Huanghua Pear contains substantial amounts of protein, also
Containing some fat and carotene, while also contain substantial amounts of vitamin, such as B1, B2, malic acid etc., but Huanghua Pear is one
A kind of very high fruit of heat is planted, Huanghua Pear can be eaten something rare, it is also possible to ripe to eat, and all be especially good.Fujian Province Jianning County
Special product is exactly Huanghua Pear, carries out deep processing treatment technology to improve Huanghua Pear, and scientific research technical staff has carried out deep experiment
And research and development, the processing technique of depth ground exploitation Huanghua Pear preserve, it is worth with the deep processing for improving Huanghua Pear.It is badly in need of one in the industry
Kind of processing technique, it can more effectively retain Huanghua Pear each nutrition, can increase the natural freshness of preserve again.
The content of the invention
Disclosed by the invention is a kind of preparation method of Huanghua Pear preserve, and its main purpose is to overcome prior art to exist
Above-mentioned not enough and shortcoming, there is provided a kind of preparation technology of Huanghua Pear preserve, the Huanghua Pear preserve of preparation technology production is not only
Huanghua Pear each nutrition can more effectively be retained, the natural freshness of preserve can be increased again, its anti-corrosive properties is improved, be increased
Plus the deep processing level of Huanghua Pear, improve the economic worth of product.
The technical solution used in the present invention is as follows：
A kind of preparation method of Huanghua Pear preserve, including step in detail below：
（One）Sorting：Eight, ninety percent ripe Huanghua Pear fresh fruit is selected, and the pol of the Huanghua Pear fresh fruit is 8～9 degree；
（Two）Clean, allowance for bark enucleation：Clear water flushing is carried out to fresh fruit, the peel and pit of fresh fruit is then removed；
（Three）Color retention：Under conditions of the Huanghua Pear room temperature after enucleation is allowanced for bark, enter in being put into 0.7～0.8% saline solution
Row immersion 5～5.5 hours of color fixative；
（Four）Precook：Huanghua Pear after color retention is rinsed with clear water, the debris of saline solution is removed, is then pulled out and put
Precook in entering boiling water 3～4 minutes；
（Five）Baking：Huanghua Pear after precooking is pulled out, and carries out draining process, being then placed in baking box carries out the baking of first stage
Roasting, baking temperature is maintained at 65 °C, and baking time is 10 hours, and the baking temperature for then adjusting baking box carries out the baking of second stage
Roasting, baking temperature is maintained at 53 °C, and baking time is 11～12 hours；
（Six）It is candy：Baked Huanghua Pear is put into into steaming and decocting 5 minutes in 60%～65% sugar aqueous solution, sugar aqueous solution during steaming and decocting
Temperature be maintained at 90～95 degrees Celsius；
（Seven）Sugaring：Huanghua Pear after will be candy carries out soaking with sugar in being put into the sugaring solution for preparing, the soaking with sugar time is 24 hours；
（Eight）Secondary baking：Huanghua Pear after sugaring is put into baking box carries out secondary baking, and the secondary baking is divided into two stages,
First stage is：Baking temperature is maintained at 65 °C, and baking time is 10 hours, and second stage is：Baking temperature is maintained at 53 °C,
Baking time is 11～12 hours；
（Nine）Packed products：Secondary baking dried Huanghua Pear is carried out into subpackage process, Huanghua Pear preserve finished product is obtained.
Further, the step（Seven）In sugaring solution be made up of following composition：Tender honeydew, old honeydew, maltose,
60% white sand sugar aqueous solution, wherein, the mass fraction of each composition is respectively：20～30 parts of tender honeydew, old honeydew 30～40
Part, 10～15 parts of maltose, 60% 40～50 parts of white sand sugar aqueous solution.
Further, the mass fraction of each composition of the sugaring solution is respectively：Tender honeydew 20, old honeydew 30, Fructus Hordei Germinatus
40 parts of the white sand sugar aqueous solution of sugar 10,60%.
Further, each composition of the sugaring solution carries out ultrasonic wave concussion by ultrasonic oscillator and uniformly mixes system
It is standby.
The preserve product of Huanghua Pear obtained in a kind of arbitrary described preparation technology comprising Claims 1-4.
By the above-mentioned description of this invention, compared to the prior art, it is an advantage of the current invention that：
1st, the present invention carries out color retention to Huanghua Pear using 0.7～0.8% saline solution, solves the work of Huanghua Pear color fixative
Skill requires that general preserved fruit is to carry out color retention by calcium chloride solution during processing, all, and Huanghua Pear is a kind of
The fruit of succulence, and after epidermis is removed, traditional color fixative solution is cannot be using processing, on the other hand, the salinity of saline solution
It is to draw through multiple experiment, because the too high mouthfeel and taste that can affect preserve of salinity, and salinity is too low, does not have
The function of color fixative.
2nd, the preparation of sugaring solution of the present invention, carries out uniform mixed processing by ultrasonic oscillator, makes various sugared compositions
Mixed preparing can be more uniformly carried out, after making Huanghua Pear sugaring, reduce its sugared viscosity, increase its processed with honey effect, make preserve
It is more agreeable to the taste, increase its quality.
3rd, the present invention adopts stepped dual roasting mode, changes traditional baking, drying process, not only increases
The freshness of preserve, and the antiseptic effect of preserve can be realized in the case of without preservative, while decreasing
Destruction in baking process to Huanghua Pear nutrition, improves the nutritive value of preserve.
Specific embodiment
Embodiment one
A kind of preparation method of Huanghua Pear preserve, including step in detail below：
（One）Sorting：Eight, ninety percent ripe Huanghua Pear fresh fruit is selected, and the pol of the Huanghua Pear fresh fruit is 8～9 degree；
（Two）Clean, allowance for bark enucleation：Clear water flushing is carried out to fresh fruit, the peel and pit of fresh fruit is then removed；
（Three）Color retention：Under conditions of the Huanghua Pear room temperature after enucleation is allowanced for bark, soaked in being put into 0.8% saline solution
Bubble 5～5.5 hours of color fixative；
（Four）Precook：Huanghua Pear after color retention is rinsed with clear water, the debris of saline solution is removed, is then pulled out and put
Precook in entering boiling water 3～4 minutes；
（Five）Baking：Huanghua Pear after precooking is pulled out, and carries out draining process, being then placed in baking box carries out the baking of first stage
Roasting, baking temperature is maintained at 65 °C, and baking time is 10 hours, and the baking temperature for then adjusting baking box carries out the baking of second stage
Roasting, baking temperature is maintained at 53 °C, and baking time is 11～12 hours；
（Six）It is candy：Baked Huanghua Pear is put into into steaming and decocting 5 minutes in 60%～65% sugar aqueous solution, sugar aqueous solution during steaming and decocting
Temperature be maintained at 90～95 degrees Celsius；
（Seven）Sugaring：Huanghua Pear after will be candy carries out soaking with sugar in being put into the sugaring solution for preparing, the soaking with sugar time is 24 hours；
（Eight）Secondary baking：Huanghua Pear after sugaring is put into baking box carries out secondary baking, and the secondary baking is divided into two stages,
First stage is：Baking temperature is maintained at 65 °C, and baking time is 10 hours, and second stage is：Baking temperature is maintained at 53 °C,
Baking time is 11～12 hours；
（Nine）Packed products：Secondary baking dried Huanghua Pear is carried out into subpackage process, Huanghua Pear preserve finished product is obtained.
Further, the step（Seven）In sugaring solution be made up of following composition：Tender honeydew, old honeydew, maltose,
60% white sand sugar aqueous solution, wherein, the mass fraction of each composition is respectively：Tender honeydew 20, old honeydew 30, maltose 10,
40 parts of 60% white sand sugar aqueous solution.
Further, each composition of the sugaring solution carries out ultrasonic wave concussion by ultrasonic oscillator and uniformly mixes system
It is standby.
The present invention carries out color retention to Huanghua Pear using 0.7～0.8% saline solution, solves Huanghua Pear color fixative
Technological requirement, general preserved fruit are to carry out color retention by calcium chloride solution during processing, all, and Huanghua Pear is one
The fruit of succulence is planted, and after epidermis is removed, traditional color fixative solution is cannot be using processing, on the other hand, the salt of saline solution
Degree is drawn through multiple experiment, because the too high mouthfeel and taste that can affect preserve of salinity, and salinity is too low, rises not
To the function of color fixative.
The preparation of sugaring solution of the present invention, carries out uniform mixed processing by ultrasonic oscillator, makes the various sugared compositions can
More uniformly to carry out mixed preparing, after making Huanghua Pear sugaring, its sugared viscosity is reduced, increase its processed with honey effect, make preserve more
Plus it is agreeable to the taste, increase its quality.
The present invention adopts stepped dual roasting mode, changes traditional baking, drying process, not only increases honey
The freshness of candied fruit, and the antiseptic effect of preserve can be realized in the case of without preservative, while decrease drying
Destruction during roasting to Huanghua Pear nutrition, improves the nutritive value of preserve.
Embodiment two
A kind of preparation method of Huanghua Pear preserve, including step in detail below：
（One）Sorting：Eight, ninety percent ripe Huanghua Pear fresh fruit is selected, and the pol of the Huanghua Pear fresh fruit is 8～9 degree；
（Two）Clean, allowance for bark enucleation：Clear water flushing is carried out to fresh fruit, the peel and pit of fresh fruit is then removed；
（Three）Color retention：Under conditions of the Huanghua Pear room temperature after enucleation is allowanced for bark, soaked in being put into 0.7% saline solution
Bubble 5～5.5 hours of color fixative；
（Four）Precook：Huanghua Pear after color retention is rinsed with clear water, the debris of saline solution is removed, is then pulled out and put
Precook in entering boiling water 3～4 minutes；
（Five）Baking：Huanghua Pear after precooking is pulled out, and carries out draining process, being then placed in baking box carries out the baking of first stage
Roasting, baking temperature is maintained at 65 °C, and baking time is 10 hours, and the baking temperature for then adjusting baking box carries out the baking of second stage
Roasting, baking temperature is maintained at 53 °C, and baking time is 11～12 hours；
（Six）It is candy：Baked Huanghua Pear is put into into steaming and decocting 5 minutes in 60%～65% sugar aqueous solution, sugar aqueous solution during steaming and decocting
Temperature be maintained at 90～95 degrees Celsius；
（Seven）Sugaring：Huanghua Pear after will be candy carries out soaking with sugar in being put into the sugaring solution for preparing, the soaking with sugar time is 24 hours；
（Eight）Secondary baking：Huanghua Pear after sugaring is put into baking box carries out secondary baking, and the secondary baking is divided into two stages,
First stage is：Baking temperature is maintained at 65 °C, and baking time is 10 hours, and second stage is：Baking temperature is maintained at 53 °C,
Baking time is 11～12 hours；
（Nine）Packed products：Secondary baking dried Huanghua Pear is carried out into subpackage process, Huanghua Pear preserve finished product is obtained.
Further, the step（Seven）In sugaring solution be made up of following composition：Tender honeydew, old honeydew, maltose,
60% white sand sugar aqueous solution, wherein, the mass fraction of each composition is respectively：Tender honeydew 25, old honeydew 35, maltose 15,
45 parts of 60% white sand sugar aqueous solution.
Further, each composition of the sugaring solution carries out ultrasonic wave concussion by ultrasonic oscillator and uniformly mixes system
It is standby.
The Huanghua Pear preserve of this preparation technology production not only can more effectively retain Huanghua Pear each nutrition, and
The natural freshness of preserve can be increased, its anti-corrosive properties is improved, increase the deep processing level of Huanghua Pear, improve the economic valency of product
Value.
The specific embodiment of the present invention is above are only, but the design concept of the present invention is not limited merely to this, every profit
The present invention is improved with carrying out unsubstantiality with this design, should belong to the behavior for invading the scope of the present invention.
Claims (5)
1. a kind of preparation method of Huanghua Pear preserve, it is characterised in that：Including step in detail below：
（One）Sorting：Eight, ninety percent ripe Huanghua Pear fresh fruit is selected, and the pol of the Huanghua Pear fresh fruit is 8～9 degree；
（Two）Clean, allowance for bark enucleation：Clear water flushing is carried out to fresh fruit, the peel and pit of fresh fruit is then removed；
（Three）Color retention：Under conditions of the Huanghua Pear room temperature after enucleation is allowanced for bark, soaked in being put into 0.8% saline solution
Bubble 5～5.5 hours of color fixative；
（Four）Precook：Huanghua Pear after color retention is rinsed with clear water, the debris of saline solution is removed, is then pulled out and put
Precook in entering boiling water 3～4 minutes；
（Five）Baking：Huanghua Pear after precooking is pulled out, and carries out draining process, being then placed in baking box carries out the baking of first stage
Roasting, baking temperature is maintained at 65 °C, and baking time is 10 hours, and the baking temperature for then adjusting baking box carries out the baking of second stage
Roasting, baking temperature is maintained at 53 °C, and baking time is 11～12 hours；
（Six）It is candy：Baked Huanghua Pear is put into into steaming and decocting 5 minutes in 60%～65% sugar aqueous solution, sugar aqueous solution during steaming and decocting
Temperature be maintained at 90～95 degrees Celsius；
（Seven）Sugaring：Huanghua Pear after will be candy carries out soaking with sugar in being put into the sugaring solution for preparing, the soaking with sugar time is 24 hours；
（Eight）Secondary baking：Huanghua Pear after sugaring is put into baking box carries out secondary baking, and the secondary baking is divided into two stages,
First stage is：Baking temperature is maintained at 65 °C, and baking time is 10 hours, and second stage is：Baking temperature is maintained at 53 °C,
Baking time is 11～12 hours；
（Nine）Packed products：Secondary baking dried Huanghua Pear is carried out into subpackage process, Huanghua Pear preserve finished product is obtained.
2. the preparation method of a kind of Huanghua Pear preserve according to claim 1, it is characterised in that：The step（Seven）In
Sugaring solution is made up of following composition：Tender honeydew, old honeydew, maltose, 60% white sand sugar aqueous solution, wherein, each composition
Mass fraction be respectively：20～30 parts of tender honeydew, 30～40 parts of old honeydew, 10～15 parts of maltose, 60% white sugar it is water-soluble
40～50 parts of liquid.
3. the preparation method of a kind of Huanghua Pear preserve according to claim 2, it is characterised in that：The sugaring solution it is each
The mass fraction of composition is respectively：Tender honeydew 20, old honeydew 30,40 parts of the white sand sugar aqueous solution of maltose 10,60%.
4. the preparation method of a kind of Huanghua Pear preserve according to Claims 2 or 3, it is characterised in that：The sugaring solution
Each composition ultrasonic wave concussion carried out by ultrasonic oscillator be uniformly mixed with.
5. the preserve product of Huanghua Pear obtained in a kind of arbitrary described preparation technology comprising Claims 1-4.
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| CN201611006467.2A CN106551076A (en) | 2016-11-16 | 2016-11-16 | A kind of preparation method of Huanghua Pear preserve |
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| CN201611006467.2A CN106551076A (en) | 2016-11-16 | 2016-11-16 | A kind of preparation method of Huanghua Pear preserve |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583841A (en) * | 2019-09-29 | 2019-12-20 | 薛青 | Preparation method of low-sugar fruit juice preserved fruit |
| CN115553369A (en) * | 2022-10-19 | 2023-01-03 | 承德神栗食品股份有限公司 | Preparation method of roasted hawthorn |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171235A (en) * | 2014-07-15 | 2014-12-03 | 柴华 | Preparation method of candied malus prunifolia |
-
2016
- 2016-11-16 CN CN201611006467.2A patent/CN106551076A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104171235A (en) * | 2014-07-15 | 2014-12-03 | 柴华 | Preparation method of candied malus prunifolia |
Non-Patent Citations (2)
| Title |
|---|
| 汪继成主编: "《农副产品加工新技术问答》", 31 March 1993 * |
| 陈佳: "果味糖蒜脯制作", 《山西农业（农业科技版）》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110583841A (en) * | 2019-09-29 | 2019-12-20 | 薛青 | Preparation method of low-sugar fruit juice preserved fruit |
| CN115553369A (en) * | 2022-10-19 | 2023-01-03 | 承德神栗食品股份有限公司 | Preparation method of roasted hawthorn |
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