CN107736595A - A kind of preparation method of strawberry jam - Google Patents
A kind of preparation method of strawberry jam Download PDFInfo
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- CN107736595A CN107736595A CN201711058907.3A CN201711058907A CN107736595A CN 107736595 A CN107736595 A CN 107736595A CN 201711058907 A CN201711058907 A CN 201711058907A CN 107736595 A CN107736595 A CN 107736595A
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- strawberry
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- jam
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 64
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 64
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 57
- 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 27
- 239000002002 slurry Substances 0.000 claims abstract description 27
- 235000016709 nutrition Nutrition 0.000 claims abstract description 15
- 239000004615 ingredient Substances 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 238000003756 stirring Methods 0.000 claims abstract description 9
- 239000006188 syrup Substances 0.000 claims abstract description 9
- 235000020357 syrup Nutrition 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 239000001509 sodium citrate Substances 0.000 claims abstract description 7
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 7
- 235000008504 concentrate Nutrition 0.000 claims abstract description 5
- 239000012141 concentrate Substances 0.000 claims abstract description 5
- 230000008030 elimination Effects 0.000 claims abstract description 5
- 238000003379 elimination reaction Methods 0.000 claims abstract description 5
- 239000012535 impurity Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 235000005979 Citrus limon Nutrition 0.000 claims description 15
- 244000131522 Citrus pyriformis Species 0.000 claims description 15
- 239000000706 filtrate Substances 0.000 claims description 8
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 6
- 240000008397 Ganoderma lucidum Species 0.000 claims description 5
- 235000001637 Ganoderma lucidum Nutrition 0.000 claims description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 5
- 240000003768 Solanum lycopersicum Species 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- MPDGHEJMBKOTSU-YKLVYJNSSA-N 18beta-glycyrrhetic acid Chemical compound C([C@H]1C2=CC(=O)[C@H]34)[C@@](C)(C(O)=O)CC[C@]1(C)CC[C@@]2(C)[C@]4(C)CC[C@@H]1[C@]3(C)CC[C@H](O)C1(C)C MPDGHEJMBKOTSU-YKLVYJNSSA-N 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 4
- WLYGSPLCNKYESI-RSUQVHIMSA-N Carthamin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1[C@@]1(O)C(O)=C(C(=O)\C=C\C=2C=CC(O)=CC=2)C(=O)C(\C=C\2C([C@](O)([C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O3)O)C(O)=C(C(=O)\C=C\C=3C=CC(O)=CC=3)C/2=O)=O)=C1O WLYGSPLCNKYESI-RSUQVHIMSA-N 0.000 claims description 4
- DYQVDISPPLTLLR-HJQYTNQXSA-N Carthamin Natural products CC[C@H]1O[C@H]([C@H](O)[C@@H](O)[C@@H]1O)[C@]2(O)C(=C(C=C/3C(=O)C(=C(O)[C@](O)([C@@H]4O[C@H](CO)[C@@H](O)[C@H](O)[C@H]4O)C3=O)C(=O)C=Cc5ccc(O)cc5)C(=O)C(=C2O)C(=O)C=Cc6ccc(O)cc6)O DYQVDISPPLTLLR-HJQYTNQXSA-N 0.000 claims description 4
- MPDGHEJMBKOTSU-UHFFFAOYSA-N Glycyrrhetinsaeure Natural products C12C(=O)C=C3C4CC(C)(C(O)=O)CCC4(C)CCC3(C)C1(C)CCC1C2(C)CCC(O)C1(C)C MPDGHEJMBKOTSU-UHFFFAOYSA-N 0.000 claims description 4
- 229960003720 enoxolone Drugs 0.000 claims description 4
- 229940069338 potassium sorbate Drugs 0.000 claims description 4
- 235000010241 potassium sorbate Nutrition 0.000 claims description 4
- 239000004302 potassium sorbate Substances 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- WNIFXKPDILJURQ-UHFFFAOYSA-N stearyl glycyrrhizinate Natural products C1CC(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C)CCC(C(=O)OCCCCCCCCCCCCCCCCCC)(C)CC5C4=CC(=O)C3C21C WNIFXKPDILJURQ-UHFFFAOYSA-N 0.000 claims description 4
- 240000005385 Jasminum sambac Species 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 238000010438 heat treatment Methods 0.000 abstract description 4
- 244000307700 Fragaria vesca Species 0.000 description 6
- 241000207840 Jasminum Species 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- -1 also Chemical compound 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 235000012027 fruit salads Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000012866 low blood pressure Diseases 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000027939 micturition Effects 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
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 210000002700 urine Anatomy 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
- A23L21/15—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable juices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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 present invention discloses a kind of preparation method of strawberry jam, is related to jam preparing technical field, comprises the following steps：Step 1：Full grains are chosen, strawberry bright in colour, after clearing up impurity elimination, instill citric acid, sodium citrate, then be beaten obtained strawberry slurries；Step 2：Strawberry slurries are placed under gnotobasis and freezed；Step 3：Stain sugar；Step 4：Prepare other nutritional ingredients；Step 5：Nutritional ingredient prepared by step 4 adds syrup and is stirred, and after stirring, pours into the strawberry slurry that step 3 prepares；Step 6：Concentrate, the uniformly heating concentration afterwards of the strawberry slurries mixture in step 5；Step 7：Sterilization, packaging, finished product.The present invention solves the problems, such as that strawberry jam nutritive value prepared by the preparation method of existing strawberry jam is not high.
Description
Technical field
The present invention relates to jam preparing technical field, more particularly to a kind of preparation method of strawberry jam.
Background technology
Strawberry contains organic acid, carbohydrate and vitamin, mineral matter etc., be tonifying Qi stomach invigorating the effect of strawberry wine, promote the production of body fluid to quench thirst,
Diuresis antidiarrheal.Suitable for summer hot summer weather polydipsia, diarrhoea, frequent urination, diabetes urine of quenching one's thirst is more, and dispelling fatigue, promotes and eats
It is intended to, containing abundant vitamin C, citric acid, skin can be beautified, it is very helpful to skin maintenance, it is especially suitable for women；
Also there is beautification function.Low blood pressure and Anemia can be improved, drunk after being well suited for sick recovery from illness, helped and regain one's strength.Strawberry
Nutritive value is high, but the shelf-life is very short, it is not easy to preserves, and not has strawberry throughout the year, therefore people invent
Strawberry jam, strawberry jam can singly be eaten, and can also make Fruit salad, steep milk tea, make bread seasoning etc., deep to be liked by broad masses
Love.Therefore, want to prepare the high strawberry jam of nutritive value, it must be noted that to preserve original nutrition as far as possible in preparation process
Composition, and existing strawberry jam nutritive value is not high.
The content of the invention
It is an object of the invention to：It is not high to solve the strawberry jam nutritive value of the preparation method of existing strawberry jam preparation
The problem of, the present invention provides a kind of preparation method of strawberry jam.
Technical scheme is as follows：
A kind of strawberry jam preparation method, comprises the following steps：
Step 1：Full grains are chosen, strawberry bright in colour, after clearing up impurity elimination, instill 0.05-0.08% lemon
Acid, 0.01-0.02% sodium citrate, then it is beaten obtained strawberry slurries；
Step 2：Strawberry slurries are placed under -10 DEG C of gnotobasis and freezed 12 hours；
Step 3：Stain sugar, relative in the strawberry slurry of 100 parts by weight, water 30-50 parts by weight are added in strawberry
Water is put into pot, heating, does not stop to stir 20-40 minutes, carthamin yellow 0.1-0.15 parts by weight, potassium sorbate 0.02-
0.030 parts by weight, continue to heat 15-25 minutes；
Step 4：Prepare other nutritional ingredients, for the strawberry of 100 parts by weight, prepare radix glycyrrhizae 0.5-1 parts by weight,
Ganoderma lucidum 0.02-0.03 parts by weight, tomato 1-2 parts by weight, honey 5-10 parts by weight, new fresh Jasmine 5-7 parts by weight, and by this
A little nutritional ingredients are broken into powder；
Step 5：Nutritional ingredient prepared by step 4 adds syrup and is stirred, and the weight ratio of sugar and water is in syrup
1:10, after stirring, pour into the strawberry slurry that step 3 prepares；
Step 6：Concentrate, it is 30%- that the strawberry slurries mixture in step 5 uniformly heats and is concentrated into solid contents afterwards
40%；
Step 7：Sterilization, packaging, finished product.
Specifically, the citric acid in the step 1 comes from lemon juice, and the preparation process of the lemon juice is：By lemon
Clean in section input juice extractor, add 0.5~0.6 times of amount of its weight, the water that temperature is 88~90 DEG C, adjust juice extractor rotating speed
Squeeze the juice 10~11min, take out for 860~880r/min, cross 190~200 mesh filter clothes, take filtrate, add filtrate weight 0.033~
The enoxolone of 0.035 times of amount is well mixed, and obtains lemon juice.
Specifically, in the step 7, sterilization temperature is 95 DEG C, the time is 10 minutes.
After such scheme, beneficial effects of the present invention are as follows：
After fresh strawberry is broken into strawberry slurry in the present invention, citric acid and sodium citrate are added, is then directly carried out
Freezing, avoid strawberry slurry and contacted too much with oxygen, also, citric acid and sodium citrate help to ensure that the nutrition of the inside into
Point；Radix glycyrrhizae, ganoderma lucidum, tomato, honey, Jasmine are also added into the present invention, no matter these compositions are to the people of which age bracket
Body be all highly profitable, this kind of food child of radix glycyrrhizae, ganoderma lucidum, Jasmine does not like edible, is added in strawberry jam, into
Work(solves this problem, and is readily absorbed by.
Embodiment
Below, embodiment will be combined, clearer, complete explanation is carried out to the present invention.
Embodiment 1
The preparation method of strawberry jam in the present embodiment, comprises the following steps：
Step 1：Choose full grains, strawberry bright in colour, clear up impurity elimination after, instill 0.05% citric acid,
0.02% sodium citrate, then it is beaten obtained strawberry slurries；The preparation process of the lemon juice is：Lemon is cleaned into section input
In juice extractor, 0.5 times of its weight amount is added, the water that temperature is 88 DEG C, adjustment juice extractor rotating speed is that 880r/min squeezes the juice 10min,
Take out, cross 190 mesh filter clothes, take filtrate, the enoxolone for adding 0.033 times of amount of filtrate weight is well mixed, and obtains lemon juice.
Step 2：Strawberry slurries are placed under -10 DEG C of gnotobasis and freezed 12 hours；
Step 3：Stain sugar, relative in the strawberry slurry of 100 parts by weight, the water of the parts by weight of water 30 is added in strawberry
Put into pot, heat, do not stop stirring 20 minutes, the parts by weight of carthamin yellow 0.1, potassium sorbate 0.02- parts by weight, continue to add
Heat 25 minutes；
Step 4：Other nutritional ingredients are prepared, for the strawberry of 100 parts by weight, prepare the parts by weight of radix glycyrrhizae 0.5, spirit
The parts by weight of sesame 0.03, the parts by weight of tomato 2, the parts by weight of honey 5, the new parts by weight of fresh Jasmine 5, and these nutritional ingredients are smashed
Into powder；
Step 5：Nutritional ingredient prepared by step 4 adds syrup and is stirred, and the weight ratio of sugar and water is in syrup
1:10, after stirring, pour into the strawberry slurry that step 3 prepares；
Step 6：Concentrate, it is 30%- that the strawberry slurries mixture in step 5 uniformly heats and is concentrated into solid contents afterwards
40%；
Step 7：Sterilization, packaging, finished product, wherein, sterilization temperature is 95 DEG C, the time is 10 minutes.
Embodiment 2
The preparation method of strawberry jam in the present embodiment, comprises the following steps：
Step 1：Choose full grains, strawberry bright in colour, clear up impurity elimination after, instill 0.08% citric acid,
0.01% sodium citrate, then it is beaten obtained strawberry slurries；The preparation process of the lemon juice is：Lemon is cleaned into section input
In juice extractor, 0.6 times of its weight amount is added, the water that temperature is 90 DEG C, adjustment juice extractor rotating speed is that 860r/min squeezes the juice 11min,
Take out, cross 190 mesh filter clothes, take filtrate, the enoxolone for adding 0.035 times of amount of filtrate weight is well mixed, and obtains lemon juice.
Step 2：Strawberry slurries are placed under -10 DEG C of gnotobasis and freezed 12 hours；
Step 3：Stain sugar, relative in the strawberry slurry of 100 parts by weight, the water of the parts by weight of water 50 is added in strawberry
Put into pot, heat, do not stop stirring 40 minutes, the weight point of carthamin yellow 0.15, the parts by weight of potassium sorbate 0.030, continue
Heating 25 minutes；
Step 4：Other nutritional ingredients are prepared, for the strawberry of 100 parts by weight, prepare the parts by weight of radix glycyrrhizae 1, ganoderma lucidum
0.02 parts by weight, tomato, 2 parts by weight, the parts by weight of honey 10, the fresh parts by weight of jasmine 7, and these nutritional ingredients are broken into
Powder；
Step 5：Nutritional ingredient prepared by step 4 adds syrup and is stirred, and the weight ratio of sugar and water is in syrup
1:10, after stirring, pour into the strawberry slurry that step 3 prepares；
Step 6：Concentrate, uniformly heating is concentrated into solid contents as 30% to the strawberry slurries mixture in step 5 afterwards；
Step 7：Sterilization, packaging, finished product, wherein, sterilization temperature is 95 DEG C, the time is 10 minutes.
Claims (3)
1. a kind of strawberry jam preparation method, it is characterised in that comprise the following steps：
Step 1：Choose full grains, strawberry bright in colour, clear up impurity elimination after, instill 0.05-0.08% citric acid,
0.01-0.02% sodium citrate, then it is beaten obtained strawberry slurries；
Step 2：Strawberry slurries are placed under -10 DEG C of gnotobasis and freezed 12 hours；
Step 3：Stain sugar, relative in the strawberry slurry of 100 parts by weight, the water that water 30-50 parts by weight are added in strawberry is put
Enter in pot, heat, do not stop to stir 20-40 minutes, carthamin yellow 0.1-0.15 parts by weight, potassium sorbate 0.02-0.030
Parts by weight, continue to heat 15-25 minutes；
Step 4：Other nutritional ingredients are prepared, for the strawberry of 100 parts by weight, prepare radix glycyrrhizae 0.5-1 parts by weight, ganoderma lucidum
0.02-0.03 parts by weight, tomato 1-2 parts by weight, honey 5-10 parts by weight, new fresh Jasmine 5-7 parts by weight, and these are sought
Form and point be broken into powder；
Step 5：Nutritional ingredient prepared by step 4 adds syrup and is stirred, and the weight ratio of sugar and water is 1 in syrup:10,
After stirring, pour into the strawberry slurry that step 3 prepares；
Step 6：Concentrate, it is 30%-40% that the strawberry slurries mixture in step 5 uniformly heats and is concentrated into solid contents afterwards；
Step 7：Sterilization, packaging, finished product.
A kind of 2. preparation method of strawberry jam according to claim 1, it is characterised in that the citric acid in the step 1
Come from lemon juice, the preparation process of the lemon juice is：Lemon is cleaned in section input juice extractor, adds its weight 0.5
~0.6 times of amount, temperature are 88~90 DEG C of water, and adjustment juice extractor rotating speed is that 860~880r/min squeezes the juice 10~11min, is taken out,
190~200 mesh filter clothes are crossed, take filtrate, the enoxolone for adding 0.033~0.035 times of amount of filtrate weight is well mixed, and obtains lemon
Juice.
A kind of 3. preparation method of strawberry slurry according to claim 1, it is characterised in that in the step 7, sterilization temperature
It is 10 minutes to spend for 95 DEG C, time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711058907.3A CN107736595A (en) | 2017-11-01 | 2017-11-01 | A kind of preparation method of strawberry jam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711058907.3A CN107736595A (en) | 2017-11-01 | 2017-11-01 | A kind of preparation method of strawberry jam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107736595A true CN107736595A (en) | 2018-02-27 |
Family
ID=61233786
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711058907.3A Pending CN107736595A (en) | 2017-11-01 | 2017-11-01 | A kind of preparation method of strawberry jam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107736595A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133782A (en) * | 2007-08-19 | 2008-03-05 | 单超 | Method for manufacturing strawberry jam |
| CN101301041A (en) * | 2007-05-09 | 2008-11-12 | 黄广杰 | Method for producing and processing strawberry jam |
| CN104413323A (en) * | 2013-09-01 | 2015-03-18 | 众地食品有限公司 | Strawberry jam processing technique for preventing nutrition loss |
| CN104938889A (en) * | 2015-06-24 | 2015-09-30 | 浙江小二黑食品有限公司 | Novel lucid ganoderma tomato strawberry jam for relieving depression emotions and method for preparing the same |
| CN105581065A (en) * | 2014-10-22 | 2016-05-18 | 辛留成 | Preparation method of strawberry jam |
| CN107048291A (en) * | 2017-03-30 | 2017-08-18 | 安徽野岭饮料食品有限公司 | A kind of nutrition and health care fragrance of osmanthus strawberry jam |
-
2017
- 2017-11-01 CN CN201711058907.3A patent/CN107736595A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101301041A (en) * | 2007-05-09 | 2008-11-12 | 黄广杰 | Method for producing and processing strawberry jam |
| CN101133782A (en) * | 2007-08-19 | 2008-03-05 | 单超 | Method for manufacturing strawberry jam |
| CN104413323A (en) * | 2013-09-01 | 2015-03-18 | 众地食品有限公司 | Strawberry jam processing technique for preventing nutrition loss |
| CN105581065A (en) * | 2014-10-22 | 2016-05-18 | 辛留成 | Preparation method of strawberry jam |
| CN104938889A (en) * | 2015-06-24 | 2015-09-30 | 浙江小二黑食品有限公司 | Novel lucid ganoderma tomato strawberry jam for relieving depression emotions and method for preparing the same |
| CN107048291A (en) * | 2017-03-30 | 2017-08-18 | 安徽野岭饮料食品有限公司 | A kind of nutrition and health care fragrance of osmanthus strawberry jam |
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Application publication date: 20180227 |