CN107997080A - A kind of apple strawberry jam and its production method - Google Patents
A kind of apple strawberry jam and its production method Download PDFInfo
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- CN107997080A CN107997080A CN201711187705.9A CN201711187705A CN107997080A CN 107997080 A CN107997080 A CN 107997080A CN 201711187705 A CN201711187705 A CN 201711187705A CN 107997080 A CN107997080 A CN 107997080A
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- 235000016623 Fragaria vesca Nutrition 0.000 title claims abstract description 44
- 235000011363 Fragaria x ananassa Nutrition 0.000 title claims abstract description 44
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 240000009088 Fragaria x ananassa Species 0.000 title 1
- 241000220223 Fragaria Species 0.000 claims abstract description 44
- 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 33
- 238000000034 method Methods 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 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 abstract description 12
- 108010010803 Gelatin Proteins 0.000 claims abstract description 10
- 229920000159 gelatin Polymers 0.000 claims abstract description 10
- 239000008273 gelatin Substances 0.000 claims abstract description 10
- 235000019322 gelatine Nutrition 0.000 claims abstract description 10
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 229940037003 alum Drugs 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 239000007787 solid Substances 0.000 claims abstract description 6
- 240000000560 Citrus x paradisi Species 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000014121 butter Nutrition 0.000 claims abstract description 4
- HEZMRBNCRSVIHU-UHFFFAOYSA-N calcium boric acid dihypochlorite Chemical compound [Ca+2].Cl[O-].Cl[O-].OB(O)O HEZMRBNCRSVIHU-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000012141 concentrate Substances 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000009333 weeding Methods 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 238000003756 stirring Methods 0.000 claims description 4
- 241001417516 Haemulidae Species 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- 239000012768 molten material Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims 1
- VIKNJXKGJWUCNN-XGXHKTLJSA-N norethisterone Chemical compound O=C1CC[C@@H]2[C@H]3CC[C@](C)([C@](CC4)(O)C#C)[C@@H]4[C@@H]3CCC2=C1 VIKNJXKGJWUCNN-XGXHKTLJSA-N 0.000 claims 1
- 235000000346 sugar Nutrition 0.000 abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 4
- 229930003268 Vitamin C Natural products 0.000 description 4
- 235000019154 vitamin C Nutrition 0.000 description 4
- 239000011718 vitamin C Substances 0.000 description 4
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000011591 potassium Substances 0.000 description 3
- 229910052700 potassium Inorganic materials 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- XUMBMVFBXHLACL-UHFFFAOYSA-N Melanin Chemical compound O=C1C(=O)C(C2=CNC3=C(C(C(=O)C4=C32)=O)C)=C2C4=CNC2=C1C XUMBMVFBXHLACL-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000007686 potassium Nutrition 0.000 description 2
- 238000003825 pressing Methods 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 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
- WVDDGKGOMKODPV-UHFFFAOYSA-N Benzyl alcohol Chemical compound OCC1=CC=CC=C1 WVDDGKGOMKODPV-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Chemical class 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
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002500 effect on skin Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 235000021012 strawberries Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000011975 tartaric acid Substances 0.000 description 1
- 235000002906 tartaric acid Nutrition 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
- A23L21/12—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products derived from fruit or vegetable solids
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The present invention relates to a kind of method for producing apple strawberry jam, this method method includes：(1) clean：Cleaned with clear water or Eusol；(2) select：Impurity removing and bad fruit are chosen, removes the base of a fruit, the carpopodium of weeding grape fruit, apple peel, stoning, apple is put into the solution containing alum and refined salt and is soaked；(3) smash to pieces：Strawberry, apple are blended；(4) soften：The half for the liquid glucose that concentration is 75% is fitted into jacketed pan, strawberry and apple butter are added after boiling, continues to heat, softens strawberry apple；(5) concentrate：The other half liquid glucose and citric acid solution and gelatin solution are added into jacketed pan, is poured into jam, is stirred evenly, then is boiled 10 minutes, jam retrogradation in pot is seen, stops vapour and take the dish out of the pot；(6) tinning, sterilization, cooling, obtain apple strawberry jam finished product.The apple strawberry jam total sugar content of this method production is not less than 57% (in terms of inverted sugar), and soluble solid is not less than 65%.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of production method of apple strawberry jam.
Background technology
Apple strawberry jam is mainly made by materials such as apple, strawberries, and apple usually enjoys the good reputation of " king of fruit ",
Its nutritive value and medical value is all very high, is known as " the first medicine of doctor " by more and more people.Apple is rich in carbohydrate, acid
Class, aromatic alcohol and pectin substance, and containing nutrition necessary to the composition brain such as vitamin B, vitamin C and calcium, phosphorus, potassium, iron
Component.Vitamin C can effectively suppress the formation of dermal melanin, and help eliminates skin splash, increases ferroheme.Meanwhile add
Tartaric acid and polyphenoils in upper apple, contribute to skin more fine and smooth, moist.Strawberry nutrition enriches, containing fructose, sucrose,
The mineral matter such as glucose, citric acid, malic acid, salicylic acid, carrotene, amino acid and calcium, phosphorus, iron, potassium, zinc, chromium.In addition,
It also has abundant vitamin B1, B2, C, PP, especially Vitamin C content to enrich very much.Contain substantial amounts of egg in pulp
The nutriments such as white matter, organic acid, pectin.Strawberry is the components such as cellulose needed by human, iron, potassium, vitamin C and flavonoids
Important sources.These nutrients have growth and development good facilitation, of great advantage to old man, children.The battalion of strawberry
Partial volume is formed easily by human consumption, absorption, eat to get cold or inflamed more, be healthy food suitable for people of all ages.
The content of the invention
The purpose of the application is that apple, strawberry are processed, produces a kind of compound nectar of different taste.
In order to implement above-mentioned purpose, on the one hand, the present invention provides a kind of apple strawberry jam, the strawberry jam is by weight
Meter, raw material include following component：200 grams of apple grunt, 250 grams of strawberry, 500 grams of white sugar, 6 grams of gelatin, 3 grams of citric acid, strawberry are fragrant
Essence 2 is dripped, 500 milliliters of cold water.
On the other hand, the present invention provides a kind of method for producing apple strawberry jam, this method to comprise the following steps：(1)
Cleaning：Cleaned with clear water or Eusol；(2) select：Impurity removing and bad fruit are chosen, removes the base of a fruit, the carpopodium of weeding grape fruit,
Apple peel, stoning, apple is put into the solution containing alum and refined salt and is soaked；(3) smash to pieces：Strawberry, apple are blended；
(4) soften：The half for the liquid glucose that concentration is 75% is fitted into jacketed pan, strawberry and apple butter are added after boiling, continues to add
Heat, softens strawberry apple；(5) concentrate：The other half liquid glucose and citric acid solution and gelatin solution are added into jacketed pan, is fallen
Enter in jam, stir evenly, then boil 10 minutes, see jam retrogradation in pot, to soluble solid content up to 66.5% one 67%
When, stop vapour and take the dish out of the pot；(6) tinning, sterilization, cooling, obtain apple strawberry jam finished product.
Preferably, in the stage of selecting, the alum concentration is 2%, and the refined salt concentration is 2%, and the soaking time is
20 minutes.
Preferably, before softening, molten material process is further included：Granulated sugar is made into 75% liquid glucose, it is with water that citric acid is molten
Solution, is boiled gelatin with water molten.
Preferably, in enriching stage, it is stirred continuously, is carried out along same direction during stirring.
Preferably, installed in tinning stage, every pot of sauce in 20 minutes.
The present invention is a kind of method for producing apple strawberry jam, and the apple strawberry jam total sugar content of this method production is not less than
57% (in terms of inverted sugar), soluble solid are not less than 65% (pressing refractometer).
Embodiment
Below by embodiment, technical scheme is described in further detail.
Embodiment 1
The embodiment of the present invention 1 provides a kind of apple strawberry jam, and by weight, raw material includes following component to the strawberry jam：
200 grams of apple grunt, 250 grams of strawberry, 500 grams of white sugar, 6 grams of gelatin, 3 grams of citric acid, strawberry essence 2 drip, 500 milliliters of cold water.
Embodiment 2
The present invention provides a kind of method for producing apple strawberry jam, this method comprises the following steps：(1) clean：With clear
Water or Eusol are cleaned；(2) select：Impurity removing and bad fruit are chosen, removes the base of a fruit, the carpopodium of weeding grape fruit, apple peel,
Stoning, apple is put into the solution containing alum and refined salt and is soaked；(3) smash to pieces：Strawberry, apple are blended；(4) soften：Will
Concentration is that the half of 75% liquid glucose is fitted into jacketed pan, and strawberry and apple butter are added after boiling, continues to heat, makes strawberry apple
Softening；(5) concentrate：The other half liquid glucose and citric acid solution and gelatin solution are added into jacketed pan, is poured into jam, is stirred
Mix uniformly, then boil 10 minutes, see jam retrogradation in pot, during to soluble solid content up to 66.5% one 67%, stop vapour and take the dish out of the pot；
(6) tinning, sterilization, cooling, obtain apple strawberry jam finished product.
Specifically, in the stage of selecting, the alum concentration is 2%, and the refined salt concentration is 2%, and the soaking time is
20 minutes.
Specifically, before softening, molten material process is further included：Granulated sugar is made into 75% liquid glucose, it is with water that citric acid is molten
Solution, is boiled gelatin with water molten.
Specifically, in enriching stage, it is stirred continuously, is carried out along same direction during stirring.
Specifically, installed in tinning stage, every pot of sauce in 20 minutes.
The present invention is a kind of method for producing apple strawberry jam, and the apple strawberry jam total sugar content of this method production is not less than
57% (in terms of inverted sugar), soluble solid are not less than 65% (pressing refractometer).
Above-described embodiment, has carried out the purpose of the present invention, technical solution and beneficial effect further
Describe in detail, it should be understood that the foregoing is merely the embodiment of the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution, improvement and etc. done, should all include
Within protection scope of the present invention.
Claims (6)
1. a kind of apple strawberry jam, it is characterised in that by weight, raw material includes following component：
200 grams of apple grunt, 250 grams of strawberry, 500 grams of white sugar, 6 grams of gelatin, 3 grams of citric acid, strawberry essence 2 drip, the milli of cold water 500
Rise.
A kind of 2. method of production apple strawberry jam as claimed in claim 1, it is characterised in that the described method includes：
(1) clean：Cleaned with clear water or Eusol；
(2) select：Impurity removing and bad fruit are chosen, goes the base of a fruit, the carpopodium of weeding grape fruit, apple peel, stoning, by apple input containing bright
Soaked in the solution of alum and refined salt；
(3) smash to pieces：Strawberry, apple are blended；
(4) soften：The half for the liquid glucose that concentration is 75% is fitted into jacketed pan, strawberry and apple butter are added after boiling, is continued
Heating, softens strawberry apple；
(5) concentrate：The other half liquid glucose and citric acid solution and gelatin solution are added into jacketed pan, is poured into jam, is stirred
Uniformly, then boil 10 minutes, see jam retrogradation in pot, during to soluble solid content up to 66.5% one 67%, stop vapour and take the dish out of the pot；
(6) tinning, sterilization, cooling, obtain apple strawberry jam finished product.
3. according to the method described in claim 2, it is characterized in that, in the stage of selecting, the alum concentration is 2%, the essence
Salinity is 2%, and the soaking time is 20 minutes.
4. according to the method described in claim 2, it is characterized in that, before softening, molten material process is further included：Granulated sugar is made into
75% liquid glucose, is dissolved citric acid with water, is boiled gelatin with water molten.
5. according to the method described in claim 2, it is characterized in that, in enriching stage, it is stirred continuously, will be along same during stirring
Direction carries out.
6. according to the method described in claim 2, it is characterized in that, in the tinning stage, every pot of sauce installed in 20 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711187705.9A CN107997080A (en) | 2017-11-24 | 2017-11-24 | A kind of apple strawberry jam and its production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711187705.9A CN107997080A (en) | 2017-11-24 | 2017-11-24 | A kind of apple strawberry jam and its production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107997080A true CN107997080A (en) | 2018-05-08 |
Family
ID=62053342
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711187705.9A Pending CN107997080A (en) | 2017-11-24 | 2017-11-24 | A kind of apple strawberry jam and its production method |
Country Status (1)
| Country | Link |
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| CN (1) | CN107997080A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663913A (en) * | 2019-11-08 | 2020-01-10 | 中国农业大学 | Strawberry jam and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060080340A (en) * | 2005-01-05 | 2006-07-10 | 채정숙 | Method of manufacturing jam in red, green or yellow color using liquid kimchi |
| CN101301041A (en) * | 2007-05-09 | 2008-11-12 | 黄广杰 | Method for producing and processing strawberry jam |
| CN104605329A (en) * | 2015-01-27 | 2015-05-13 | 詹古楼 | Production method for watermelon sauce |
| CN104957451A (en) * | 2015-05-27 | 2015-10-07 | 王燕 | Making method of strawberry jam |
-
2017
- 2017-11-24 CN CN201711187705.9A patent/CN107997080A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20060080340A (en) * | 2005-01-05 | 2006-07-10 | 채정숙 | Method of manufacturing jam in red, green or yellow color using liquid kimchi |
| CN101301041A (en) * | 2007-05-09 | 2008-11-12 | 黄广杰 | Method for producing and processing strawberry jam |
| CN104605329A (en) * | 2015-01-27 | 2015-05-13 | 詹古楼 | Production method for watermelon sauce |
| CN104957451A (en) * | 2015-05-27 | 2015-10-07 | 王燕 | Making method of strawberry jam |
Non-Patent Citations (1)
| Title |
|---|
| 张文玉等: "《果蔬汁果蔬酱制品452例》", 30 April 2003, 科学技术文献出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663913A (en) * | 2019-11-08 | 2020-01-10 | 中国农业大学 | Strawberry jam and preparation method thereof |
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Application publication date: 20180508 |