CN106804859A - The preparation method of dye yam nutrition preserved fruit - Google Patents
The preparation method of dye yam nutrition preserved fruit Download PDFInfo
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- CN106804859A CN106804859A CN201611185546.4A CN201611185546A CN106804859A CN 106804859 A CN106804859 A CN 106804859A CN 201611185546 A CN201611185546 A CN 201611185546A CN 106804859 A CN106804859 A CN 106804859A
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- dye yam
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 12
- 235000016709 nutrition Nutrition 0.000 title claims abstract description 9
- 230000035764 nutrition Effects 0.000 title claims abstract description 9
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 238000009923 sugaring Methods 0.000 claims abstract description 25
- 235000009508 confectionery Nutrition 0.000 claims abstract description 12
- 206010033546 Pallor Diseases 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 240000005717 Dioscorea alata Species 0.000 claims description 50
- 235000004879 dioscorea Nutrition 0.000 claims description 50
- 235000000346 sugar Nutrition 0.000 claims description 18
- 239000000047 product Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 241000238631 Hexapoda Species 0.000 claims description 3
- 239000004698 Polyethylene Substances 0.000 claims description 3
- DWAQJAXMDSEUJJ-UHFFFAOYSA-M Sodium bisulfite Chemical compound [Na+].OS([O-])=O DWAQJAXMDSEUJJ-UHFFFAOYSA-M 0.000 claims description 3
- 229910000831 Steel Inorganic materials 0.000 claims description 3
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005260 corrosion Methods 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 230000008595 infiltration Effects 0.000 claims description 3
- 238000001764 infiltration Methods 0.000 claims description 3
- 239000004571 lime Substances 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- -1 polyethylene Polymers 0.000 claims description 3
- 229920000573 polyethylene Polymers 0.000 claims description 3
- 229940079827 sodium hydrogen sulfite Drugs 0.000 claims description 3
- 235000010267 sodium hydrogen sulphite Nutrition 0.000 claims description 3
- 239000010959 steel Substances 0.000 claims description 3
- 239000006228 supernatant Substances 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 238000011010 flushing procedure Methods 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 230000017531 blood circulation Effects 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 230000001737 promoting effect Effects 0.000 abstract description 4
- 230000023597 hemostasis Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 235000013305 food Nutrition 0.000 abstract 1
- 231100000167 toxic agent Toxicity 0.000 abstract 1
- 239000003440 toxic substance Substances 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 239000000203 mixture Substances 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
- 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 description 1
- MUKYLHIZBOASDM-UHFFFAOYSA-N 2-[carbamimidoyl(methyl)amino]acetic acid 2,3,4,5,6-pentahydroxyhexanoic acid Chemical compound NC(=N)N(C)CC(O)=O.OCC(O)C(O)C(O)C(O)C(O)=O MUKYLHIZBOASDM-UHFFFAOYSA-N 0.000 description 1
- 208000004998 Abdominal Pain Diseases 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000001811 Dioscorea oppositifolia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004232 Enteritis Diseases 0.000 description 1
- 208000007882 Gastritis Diseases 0.000 description 1
- 208000034507 Haematemesis Diseases 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 206010061245 Internal injury Diseases 0.000 description 1
- 244000017020 Ipomoea batatas Species 0.000 description 1
- 235000002678 Ipomoea batatas Nutrition 0.000 description 1
- 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 description 1
- 208000037093 Menstruation Disturbances Diseases 0.000 description 1
- 206010027339 Menstruation irregular Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 241000155589 Pteroxygonum Species 0.000 description 1
- 208000004078 Snake Bites Diseases 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 241001533104 Tribulus terrestris Species 0.000 description 1
- 208000025865 Ulcer Diseases 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
- 238000004458 analytical method Methods 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 235000019636 bitter flavor Nutrition 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 229940103454 hematogen Drugs 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 210000003097 mucus Anatomy 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 231100000611 venom Toxicity 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
- 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
- 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 invention discloses a kind of preparation method of dye yam nutrition preserved fruit, belong to food processing technology field.Characterized in that, mainly including the method and step such as sorting, pretreatment of raw material, stripping and slicing, hardening, rinsing, blanching, cooling, sugaring, candy, drying, packaging.Beneficial effect：Manufacture craft of the present invention is simple, raw material and tooling cost are relatively low, easy to implement, and product is nutritious, crisp texture, taste is fresh and sweet, outward appearance is sparkling and crystal-clear bright, the fragrant with dye yam, and this product is conducive to improving man-machine body immunity function, promotes skeleton development, there is clearing heat and detoxicating, hemostasis promoting blood circulation, there is anti-aging, detoxication and toxicant eliminating function, it is suitable for people of all ages, it is easy to operate.
Description
Technical field
The present invention relates to the preparation method of preserved fruit, more particularly, to a kind of preparation method of dye yam nutrition preserved fruit.
Background technology
Dye yam, also known as goat head, Jin Huaguo, Girald Pteroxygonum Root, XUESANQI, hematogen, mountain pig potato, eat bulky etc., it is Dioscoreaceae Chinese yam
A kind of perennial liana wild plant of category, medicinal its stem tuber is abounded with China's Southern Zhejiang, Fujian, Taiwan, Hunan, Jiangxi
The ground such as south, Guangdong, Guangxi, Sichuan, Guizhou, Yunnan, Motuo In Xizang.The traditional Chinese medical science thinks that dye yam mildly bitter flavor is puckery, nontoxic, with clear
Thermal detoxification, hemostasis are invigorated blood circulation, restrain the functions such as antipruritic, promoting qi circulation and relieving pain, promoting blood circulation, antibacterial.Dye yam stem tuber is main to use as medicine
In treatment hematemesis with internal injury, traumatism and bleeding, gastritis, enteritis, muscle and bone ache, dysentery, blood loss anemia, irregular menstruation, menorrhalgia, blood
Collapse, the disease such as postpartum abdominal pain, ulcerative carbuncle pyogenic infections, venomous snake bite.Zhuang nationality in Guangxi is among the people to be mainly used in treatment dysentery, diarrhoea etc..Modern times point
Analysis shows that the main chemical compositions of dye yam are tannins, also contains phenols, the composition such as glucoside and protein, carbohydrate, mucus.
Fresh dye yam is difficult storage, and the product through deep processing is less, and dye yam nutrition preserved fruit, product are made using fresh sweet potato Liang
It is nutritious, eat, preserve convenient, its nutritive value and economic benefit can be increased.
The content of the invention
The present invention provides a kind of preparation method of nutritious, instant dye yam nutrition preserved fruit, solves dye yam raw material
The problem for being difficult to preserve, deep processed product species is less, improves added value of product.
The present invention is adopted the technical scheme that：
A kind of preparation method of dye yam nutrition preserved fruit, it is characterised in that mainly including sorting, pretreatment of raw material, stripping and slicing, hardening,
Rinsing, blanching, cooling, sugaring, candy, drying, the Main process steps of packaging：
A, sorting：Maturity is chosen suitable, without insect pest, without rotten, fresh dye yam；
B, pretreatment of raw material：Dye yam epidermis is shot off, is cleaned with clear water；
C, stripping and slicing：It is cut into 50mm long, the strip of width 15mm；
D, hardening：Soaked 1-2 hours in the salt of the dye yam block input 1.5% that will be cut, with clear water flushing 1-2 times after pulling out, so
It is put into afterwards in 2% lime supernatant and soaks 2 hours；
E, rinsing：Dye yam block clear water rinsed clean after hardening, to dye yam in neutrality, pulls drip out net；
F, blanching：Dye yam block is put into scalding 3min in 90 DEG C of hot water, appropriate citric acid is added, makes fruit color from green to yellow；
G, cooling：Dye yam block after blanching should be rapidly cooled to normal temperature, in order to avoid influence product brittleness；
H, sugaring：Sugaring is carried out with white granulated sugar, consumption is the 60% of dye yam block weight, and sugar is successively added in three times：First time sugaring
35% and add a small amount of cold boiling water, to promote the dissolving and infiltration of sugar, while be additionally added 0.1% sodium hydrogensulfite carry out color protection,
Anti-corrosion, the sugaring time is 10-12 hours；The sugar for Jia 15% second, continues sugaring 8-10 hours；Third time is whole by 10% sugar
Add, sugaring 30-36 hours, dye yam block often will be up and down stirred during each sugaring, dye yam block is equably absorbed
Sugared part, becomes sparkling and crystal-clear bright；
It is I, candy：Dye yam block is together poured into together with liquid glucose and is cooked in impermeable steel jacketed pan, 55- is reached to sugar concentration
60%；
J, packaging, finished product：Dye yam block after will be candy is pulled out, and draining sugar liquid sprinkles a little spiced salt, pepper after cooling on its surface
Powder, finished product is obtained after being vacuum-packed with food-grade polyethylene packaging bag.
Beneficial effect：Manufacture craft of the present invention is simple, and raw material and tooling cost are relatively low, easy to implement,
Product is nutritious, crisp texture, and taste is fresh and sweet, and outward appearance is sparkling and crystal-clear bright, and the fragrant with dye yam, this product is conducive to carrying
Man-machine body immunity function high, promotion skeleton development, have functions that clearing heat and detoxicating, hemostasis promoting blood circulation, suitable for people of all ages, easy to operate.
Specific embodiment
Embodiment 1：
A kind of preparation method of dye yam nutrition preserved fruit, mainly including sorting, pretreatment of raw material, stripping and slicing, hardening, rinsing, blanching, cold
But, the method and step such as sugaring, candy, drying, packaging, specific as follows：
A, sorting：Maturity is chosen suitable, without insect pest, without rotten, fresh dye yam；
B, pretreatment of raw material：Dye yam epidermis is shot off, is cleaned with clear water；
C, stripping and slicing：It is cut into the fritter of 20 × 20mm square；
D, hardening：Soaked 40-50 minutes in the salt of the dye yam block input 4-5% that will be cut, rinsed 4-5 times with clear water after pulling out,
It is then placed in being soaked 2-4 hours in 0.6% lime supernatant；
E, rinsing：Dye yam block clear water rinsed clean after hardening, to dye yam in neutrality, pulls drip out net；
F, blanching：Dye yam block is put into scalding 18-20 minutes in 100 DEG C of hot water, add appropriate malic acid and citric acid；
G, cooling：Dye yam block after blanching should be rapidly cooled to normal temperature, in order to avoid influence product brittleness；
H, sugaring：Sugaring is carried out with maltose, consumption is the 70% of dye yam block weight, and sugar is successively added in three times：First time sugaring
45% and add a small amount of cold boiling water, to promote the dissolving and infiltration of sugar, while be additionally added 0.05% sodium hydrogensulfite carry out color protection,
Anti-corrosion, the sugaring time is 20-22 hours；The sugar for Jia 18% second, continues sugaring 18-20 hours；Third time is complete by remaining sugar
Portion adds, and sugaring 48-50 hours, dye yam block often will be up and down stirred during each sugaring, dye yam block is equably inhaled
Sugared part is received, becomes sparkling and crystal-clear bright；
It is I, candy：Dye yam block is together poured into together with liquid glucose and is cooked in impermeable steel jacketed pan, until sugar concentration reaches
70%；
J, packaging, finished product：Dye yam block after will be candy is pulled out, and draining sugar liquid is carried out after cooling with food-grade polyethylene packaging bag
Vacuum packaging, as finished product.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of preparation method of dye yam nutrition preserved fruit, it is characterised in that mainly including sorting, pretreatment of raw material, stripping and slicing, hard
Change, rinsing, blanching, cooling, sugaring, candy, drying, the Main process steps of packaging：
A, sorting：Maturity is chosen suitable, without insect pest, without rotten, fresh dye yam；
B, pretreatment of raw material：Dye yam epidermis is shot off, is cleaned with clear water；
C, stripping and slicing：It is cut into 50mm long, the strip of width 15mm；
D, hardening：Soaked 1-2 hours in the salt of the dye yam block input 1.5% that will be cut, with clear water flushing 1-2 times after pulling out, so
It is put into afterwards in 2% lime supernatant and soaks 2 hours；
E, rinsing：Dye yam block clear water rinsed clean after hardening, to dye yam in neutrality, pulls drip out net；
F, blanching：Dye yam block is put into scalding 3min in 90 DEG C of hot water, appropriate citric acid is added, makes fruit color from green to yellow；
G, cooling：Dye yam block after blanching should be rapidly cooled to normal temperature, in order to avoid influence product brittleness；
H, sugaring：Sugaring is carried out with white granulated sugar, consumption is the 60% of dye yam block weight, and sugar is successively added in three times：First time sugaring
35% and add a small amount of cold boiling water, to promote the dissolving and infiltration of sugar, while be additionally added 0.1% sodium hydrogensulfite carry out color protection,
Anti-corrosion, the sugaring time is 10-12 hours；The sugar for Jia 15% second, continues sugaring 8-10 hours；Third time is whole by 10% sugar
Add, sugaring 30-36 hours, dye yam block often will be up and down stirred during each sugaring, dye yam block is equably absorbed
Sugared part, becomes sparkling and crystal-clear bright；
It is I, candy：Dye yam block is together poured into together with liquid glucose and is cooked in impermeable steel jacketed pan, 55- is reached to sugar concentration
60%；
J, packaging, finished product：Dye yam block after will be candy is pulled out, and draining sugar liquid sprinkles a little spiced salt, pepper after cooling on its surface
Powder, finished product is obtained after being vacuum-packed with food-grade polyethylene packaging bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611185546.4A CN106804859A (en) | 2016-12-21 | 2016-12-21 | The preparation method of dye yam nutrition preserved fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611185546.4A CN106804859A (en) | 2016-12-21 | 2016-12-21 | The preparation method of dye yam nutrition preserved fruit |
Publications (1)
| Publication Number | Publication Date |
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| CN106804859A true CN106804859A (en) | 2017-06-09 |
Family
ID=59109046
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611185546.4A Withdrawn CN106804859A (en) | 2016-12-21 | 2016-12-21 | The preparation method of dye yam nutrition preserved fruit |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125407A (en) * | 2017-06-27 | 2017-09-05 | 明毅强 | A kind of processing method of fruity dye yam preserved fruit |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941808A (en) * | 2016-05-30 | 2016-09-21 | 周家勃 | {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} |
| CN106035942A (en) * | 2016-05-30 | 2016-10-26 | 周家勃 | Processing method of fruit flavored honey preserved rhizoma dioscoreae cirrhosae |
| CN106106987A (en) * | 2016-06-30 | 2016-11-16 | 张建新 | A kind of processing method of Rhizoma Dioscoreae Cirrhosae health preserved fruits |
-
2016
- 2016-12-21 CN CN201611185546.4A patent/CN106804859A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941808A (en) * | 2016-05-30 | 2016-09-21 | 周家勃 | {0><}0{>Processing method of fruity dioscorea cirrhosa strips<0} |
| CN106035942A (en) * | 2016-05-30 | 2016-10-26 | 周家勃 | Processing method of fruit flavored honey preserved rhizoma dioscoreae cirrhosae |
| CN106106987A (en) * | 2016-06-30 | 2016-11-16 | 张建新 | A kind of processing method of Rhizoma Dioscoreae Cirrhosae health preserved fruits |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125407A (en) * | 2017-06-27 | 2017-09-05 | 明毅强 | A kind of processing method of fruity dye yam preserved fruit |
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Application publication date: 20170609 |
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