CN108174964A - A kind of preparation method of bitter melon preserved fruit - Google Patents
A kind of preparation method of bitter melon preserved fruit Download PDFInfo
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- CN108174964A CN108174964A CN201711494120.1A CN201711494120A CN108174964A CN 108174964 A CN108174964 A CN 108174964A CN 201711494120 A CN201711494120 A CN 201711494120A CN 108174964 A CN108174964 A CN 108174964A
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- balsam pear
- salt
- pickled
- bitter melon
- preserved fruit
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- 244000302512 Momordica charantia Species 0.000 title claims abstract description 108
- 235000009811 Momordica charantia Nutrition 0.000 title claims abstract description 108
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims abstract description 78
- 235000018365 Momordica dioica Nutrition 0.000 claims abstract description 78
- 150000003839 salts Chemical class 0.000 claims abstract description 39
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 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
- 239000000463 material Substances 0.000 claims abstract description 32
- 238000009835 boiling Methods 0.000 claims abstract description 19
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 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 abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 10
- 230000004151 fermentation Effects 0.000 claims abstract description 10
- 239000006188 syrup Substances 0.000 claims abstract description 10
- 235000020357 syrup Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 235000009508 confectionery Nutrition 0.000 claims 2
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- 239000002253 acid Substances 0.000 claims 1
- 230000002218 hypoglycaemic effect Effects 0.000 abstract description 4
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 8
- 208000001431 Psychomotor Agitation Diseases 0.000 description 2
- 206010038743 Restlessness Diseases 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000010926 purge Methods 0.000 description 2
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 2
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 206010013954 Dysphoria Diseases 0.000 description 1
- 241000825107 Hierochloe Species 0.000 description 1
- 235000015466 Hierochloe odorata Nutrition 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000000287 crude extract Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000013022 venting Methods 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a kind of preparation methods of bitter melon preserved fruit, include the following steps：The balsam pear cleaned up with salt is pickled, system is shone after being wrapped up with the balsam pear that salt is pickled with film, after then being pickled with white sugar, is put into after cleaning up in syrup and carries out boiling sugar, obtain prefabricated balsam pear；Prefabricated balsam pear is put into material water and carries out boiling material；The balsam pear boiled after expecting is put into fermentation in closed container and more than half a year, obtains bitter melon preserved fruit；Wherein, the material water includes by mass percentage：Ginger 0.5 3%, Radix Glycyrrhizae 0.5 5%, Thirteen Spice 0.1 0.8%, edible salt 2 8%, plum juice 1 6%, citric acid 0.1 5%, surplus is water.Bitter melon preserved fruit produced by the present invention has abundant nutritive value, has the function of toxin-expelling and face nourishing, clearing heat-fire, fatigue-relieving, hypoglycemic.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation method of bitter melon preserved fruit.
Background technology
Dysphoria with smothery sensation in the minds of balsam pear energy venting excludes vivotoxin；Melon of often bearing hardships can enhance cortex vigor, and skin is made to become delicate
Bodybuilding；Balsam pear crude extract contains similar insulin substance, there is apparent hypoglycemic effect.The traditional Chinese medical science thinks that balsam pear nature and flavor sweetness and bitterness is trembled with fear
Cool, energy heat-clearing, is quenched the thirst at relieving restlessness.Balsam pear bitter, it is raw then cold in nature, it is ripe then warm-natured.Eat clear heat purging intense heat, antipyretic relieving restlessness raw；Prepared food blood-nourishing
Spleen kidney tonifying is moistened in nourishing liver, can remove tired heat symptoms caused by an exopathgen, solution, the improving eyesight that clears away heart-fire, QI invigorating establishing-Yang.
Invention content
Technical problems based on background technology, the present invention propose a kind of preparation method of bitter melon preserved fruit, the present invention
Bitter melon preserved fruit obtained has the function of toxin-expelling and face nourishing, heat-clearing, hypoglycemic.
The present invention proposes a kind of preparation method of bitter melon preserved fruit, includes the following steps：
S1, the balsam pear cleaned up with salt is pickled 6-10 months, system is shone after being wrapped up with the balsam pear that salt is pickled with film
It 1-3 months, is then pickled 1-5 months with white sugar, is put into the syrup that mass concentration is 20-60wt% and is boiled after cleaning up
Sugar, it is 50-100 DEG C to boil sugared temperature, obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 50-100 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into
Fermentation more than half a year obtains bitter melon preserved fruit in closed container；Wherein, the material water includes by mass percentage：Ginger 0.5-
3%th, Radix Glycyrrhizae 0.5-5%, Thirteen Spice 0.1-0.8%, edible salt 2-8%, plum juice 1-6%, citric acid 0.1-5%, surplus is water.
Preferably, in S1, the salt, balsam pear weight ratio be 3-10：20.
Preferably, in S1, the white sugar, balsam pear weight ratio be 3-10：20.
Preferably, in S2, the material water includes by mass percentage：Ginger 1-2.5%, Radix Glycyrrhizae 1-4%, Thirteen Spice 0.3-
0.7%th, edible salt 3-7%, plum juice 2-5%, citric acid 0.5-3%, surplus is water.
Preferably, include the following steps：
S1, the balsam pear cleaned up with salt is pickled 7-9 months, 1- processed is shone after being wrapped up with the balsam pear that salt is pickled with film
3 months；The balsam pear after making will be shone to be pickled 1.5-3 months with white sugar, it is dense to be put into quality after being cleaned up with the marinated balsam pear of sugar
It spends in the syrup for 30-50wt% and carries out boiling sugar, it is 60-90 DEG C to boil sugared temperature, obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 60-85 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into
Fermentation more than half a year obtains bitter melon preserved fruit in closed container；Wherein, the material water includes by mass percentage：Ginger 1-
2.5%th, Radix Glycyrrhizae 1-4%, Thirteen Spice 0.3-0.7%, edible salt 3-7%, plum juice 2-5%, citric acid 0.5-3%, surplus is water.
Compared with prior art, beneficial effects of the present invention are as follows：
1) bitter melon preserved fruit clean taste, unique flavor prepared by the present invention, sugariness is moderate, is suitble to the crowd of each age group
It is edible.
2) bitter melon preserved fruit prepared by the present invention has rich in abundant nutritive value and excludes vivotoxin, enhancing cortex
Vigor, hypoglycemic, clear heat purging intense heat, blood-nourishing nourishing liver, the effect of fatigue-relieving.
Specific embodiment
In the following, technical scheme of the present invention is described in detail by specific embodiment.
Embodiment 1
A kind of preparation method of bitter melon preserved fruit, includes the following steps：
S1, the balsam pear cleaned up with salt is pickled 10 months, system 1 is shone after being wrapped up with the balsam pear that salt is pickled with film
Month, it is then pickled 5 months with white sugar, is put into after cleaning up in the syrup that mass concentration is 20wt% and carries out boiling sugar, boil sugared temperature
It is 100 DEG C to spend, and obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 50 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into closed
Fermentation more than half a year obtains bitter melon preserved fruit in container；Wherein, the material water includes by mass percentage：Ginger 3%, Radix Glycyrrhizae
0.5%th, Thirteen Spice 0.8%, edible salt 2%, plum juice 6%, citric acid 0.1%, surplus are water；
Wherein, in S1, the salt, balsam pear weight ratio be 10：20；In S1, the white sugar, balsam pear weight ratio be 3：
20。
Embodiment 2
A kind of preparation method of bitter melon preserved fruit, includes the following steps：
S1, the balsam pear cleaned up with salt is pickled 6 months, system 3 is shone after being wrapped up with the balsam pear that salt is pickled with film
Month, it is then pickled 1 month with white sugar, is put into after cleaning up in the syrup that mass concentration is 60wt% and carries out boiling sugar, boil sugared temperature
It is 50 DEG C to spend, and obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 100 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into close
It closes fermentation in container and more than half a year, obtains bitter melon preserved fruit；Wherein, the material water includes by mass percentage：It is ginger 0.5%, sweet
Grass 5%, Thirteen Spice 0.1%, edible salt 8%, plum juice 1%, citric acid 5%, surplus is water；
Wherein, in S1, the salt, balsam pear weight ratio be 3：20；In S1, the white sugar, balsam pear weight ratio be 10：
20。
Embodiment 3
A kind of preparation method of bitter melon preserved fruit, includes the following steps：
S1, the balsam pear cleaned up with salt is pickled 9 months, system 1 is shone after being wrapped up with the balsam pear that salt is pickled with film
Month；The balsam pear shone after making is pickled 3 months with white sugar, being put into mass concentration after being cleaned up with the marinated balsam pear of sugar is
It carries out boiling sugar in the syrup of 30wt%, it is 90 DEG C to boil sugared temperature, obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 60 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into closed
Fermentation more than half a year obtains bitter melon preserved fruit in container；Wherein, the material water includes by mass percentage：Ginger 2.5%, Radix Glycyrrhizae
1%th, Thirteen Spice 0.7%, edible salt 3%, plum juice 5%, citric acid 0.5%, surplus are water；
Wherein, in S1, the salt, balsam pear weight ratio be 8：20；In S1, the white sugar, balsam pear weight ratio be 4：20.
Embodiment 4
A kind of preparation method of bitter melon preserved fruit, includes the following steps：
S1, the balsam pear cleaned up with salt is pickled 7 months, system 3 is shone after being wrapped up with the balsam pear that salt is pickled with film
Month；The balsam pear shone after making is pickled 1.5 months with white sugar, being put into mass concentration after being cleaned up with the marinated balsam pear of sugar is
It carries out boiling sugar in the syrup of 50wt%, it is 60 DEG C to boil sugared temperature, obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 80 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into closed
Fermentation more than half a year obtains bitter melon preserved fruit in container；Wherein, the material water includes by mass percentage：Ginger 1%, Radix Glycyrrhizae
4%th, Thirteen Spice 0.3%, edible salt 7%, plum juice 2%, citric acid 3%, surplus are water；
Wherein, in S1, the salt, balsam pear weight ratio be 5：20；In S1, the white sugar, balsam pear weight ratio be 9：20.
Embodiment 5
A kind of preparation method of bitter melon preserved fruit, includes the following steps：
S1, the balsam pear cleaned up with salt is pickled 8 months, system 2 is shone after being wrapped up with the balsam pear that salt is pickled with film
Month；The balsam pear shone after making is pickled 2 months with white sugar, being put into mass concentration after being cleaned up with the marinated balsam pear of sugar is
It carries out boiling sugar in the syrup of 40wt%, it is 75 DEG C to boil sugared temperature, obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 70 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into closed
Fermentation more than half a year obtains bitter melon preserved fruit in container；Wherein, the material water includes by mass percentage：Ginger 2%, Radix Glycyrrhizae
2.5%th, Thirteen Spice 0.5%, edible salt 5%, plum juice 3.5%, citric acid 1.5%, surplus are water；
Wherein, in S1, the salt, balsam pear weight ratio be 1：4；In S1, the white sugar, balsam pear weight ratio be 7：20.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of bitter melon preserved fruit, which is characterized in that include the following steps：
S1, the balsam pear cleaned up with salt is pickled 6-10 months, is shone after being wrapped up with the balsam pear that salt is pickled with film 1-3 processed
Month, it is then pickled 1-5 months with white sugar, is put into after cleaning up in the syrup that mass concentration is 20-60wt% and carries out boiling sugar, boiled
Sugared temperature is 50-100 DEG C, obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 50-100 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into closed
Fermentation more than half a year obtains bitter melon preserved fruit in container；Wherein, the material water includes by mass percentage：It is ginger 0.5-3%, sweet
Careless 0.5-5%, Thirteen Spice 0.1-0.8%, edible salt 2-8%, plum juice 1-6%, citric acid 0.1-5%, surplus is water.
2. the preparation method of bitter melon preserved fruit according to claim 1, which is characterized in that in S1, the salt, balsam pear weight ratio
For 3-10：20.
3. the preparation method of bitter melon preserved fruit according to claim 1 or claim 2, which is characterized in that in S1, the white sugar, balsam pear
Weight ratio is 3-10：20.
4. according to the preparation method of any one of the claim 1-3 bitter melon preserved fruits, which is characterized in that in S2, the material water is pressed
Mass percent includes：Ginger 1-2.5%, Radix Glycyrrhizae 1-4%, Thirteen Spice 0.3-0.7%, edible salt 3-7%, plum juice 2-5%, lemon
Lemon acid 0.5-3%, surplus are water.
5. according to the preparation method of any one of the claim 1-4 bitter melon preserved fruits, which is characterized in that include the following steps：
S1, the balsam pear cleaned up with salt is pickled 7-9 months, is shone after being wrapped up with the balsam pear that salt is pickled with film 1-3 processed
Month；The balsam pear after making will be shone to be pickled 1.5-3 months with white sugar, being put into mass concentration after being cleaned up with the marinated balsam pear of sugar is
It carries out boiling sugar in the syrup of 30-50wt%, it is 60-90 DEG C to boil sugared temperature, obtains prefabricated balsam pear；
S2, prefabricated balsam pear is put into and expects to carry out boiling material in water, it is 60-85 DEG C to boil material temperature degree；The balsam pear boiled after expecting is put into closed
Fermentation more than half a year obtains bitter melon preserved fruit in container, wherein, the material water includes by mass percentage：It is ginger 1-2.5%, sweet
Careless 1-4%, Thirteen Spice 0.3-0.7%, edible salt 3-7%, plum juice 2-5%, citric acid 0.5-3%, surplus is water.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711494120.1A CN108174964A (en) | 2017-12-31 | 2017-12-31 | A kind of preparation method of bitter melon preserved fruit |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711494120.1A CN108174964A (en) | 2017-12-31 | 2017-12-31 | A kind of preparation method of bitter melon preserved fruit |
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|---|---|
| CN108174964A true CN108174964A (en) | 2018-06-19 |
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ID=62549532
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450369A (en) * | 2010-10-22 | 2012-05-16 | 孟凡丽 | Bitter melon preserved fruit and its preparation method |
| CN103120244A (en) * | 2013-02-06 | 2013-05-29 | 彭常钧 | Processing method of balsam pear blood-sugar-reducing preserved fruit |
| CN104489226A (en) * | 2014-12-11 | 2015-04-08 | 揭阳市普侨区富德园果蔬种植有限公司 | Preparation method of finger citron preserved fruit |
| CN104938745A (en) * | 2015-05-28 | 2015-09-30 | 曾剑妮 | Low-sugar bitter gourd preserved fruit preparation method |
-
2017
- 2017-12-31 CN CN201711494120.1A patent/CN108174964A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102450369A (en) * | 2010-10-22 | 2012-05-16 | 孟凡丽 | Bitter melon preserved fruit and its preparation method |
| CN103120244A (en) * | 2013-02-06 | 2013-05-29 | 彭常钧 | Processing method of balsam pear blood-sugar-reducing preserved fruit |
| CN104489226A (en) * | 2014-12-11 | 2015-04-08 | 揭阳市普侨区富德园果蔬种植有限公司 | Preparation method of finger citron preserved fruit |
| CN104938745A (en) * | 2015-05-28 | 2015-09-30 | 曾剑妮 | Low-sugar bitter gourd preserved fruit preparation method |
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