CN110179081A - Fruits and vegetables multilayer fruitcake and preparation method thereof - Google Patents
Fruits and vegetables multilayer fruitcake and preparation method thereof Download PDFInfo
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- CN110179081A CN110179081A CN201910601288.0A CN201910601288A CN110179081A CN 110179081 A CN110179081 A CN 110179081A CN 201910601288 A CN201910601288 A CN 201910601288A CN 110179081 A CN110179081 A CN 110179081A
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- 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
- 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
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/20—Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Confectionery (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention belongs to food processing technology field, a kind of fruits and vegetables multilayer fruitcake and preparation method thereof is specifically disclosed, the described method comprises the following steps: vegetables and fruit are cleaned to respectively, are beaten, filtered and to obtain vegetable and fruit pulp；Diluted vegetable or fruit pulp, sweetener and gelling agent are mixed again, concentration, enter mold, overlay thickness is 0.1~0.6cm, is cooled to half solidification state and obtains vegetables fruitcake or fruit fruitcake；Aforesaid operations are repeated, until obtaining fruits and vegetables multilayer fruitcake, packs and gets product after molding, demoulding, dehydration, sterilization, detection.The present invention is theoretical according to the diet regimen of traditional Chinese medicine, in conjunction with modern diet nutritional, focus on the original taste and stereovision of fruit fruitcake and vegetables fruitcake, is formed with obvious sense effect and fruits and vegetables layering fruitcake full of nutrition, meet the demand of body spare time food, is conducive to consumer and receives.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of fruits and vegetables multilayer fruitcake and preparation method thereof.
Background technique
With the development of food industry and the raising of living standards of the people, people to the consuming capacity of snack food there has also been
Very big promotion.Fruitcake belongs to preserved fruit according to " food production license classified catalogue ", and national standard is at present according to GB/T107822006
Preserved fruit general rule and GB148842006 preserved fruit sanitary standard are produced, are examined, are sold.
CN103548958A discloses a kind of processing method of mango fruit cake；CN102125153A discloses a kind of mango fruit
Cake；CN102132808A discloses a kind of cherry tomato fruit cakes；CN102160612A discloses a kind of tomato fruit cake and its production side
Method；CN106261739A discloses a kind of coconut cake and its processing method；CN108157741A disclose a kind of fruits and vegetables fruitcake and
Its production method.Above-mentioned application relates only to single fruits fruitcake or single greengrocery fruitcake, or the fruits and vegetables of non-layered shaping
Fruitcake, how to provide a kind of rich in taste and fruitcake product with stereovision for consumer is that those skilled in the art compel to be essential
It solves the problems, such as.
Summary of the invention
The purpose of the present invention is to provide a kind of rich in taste and with stereovision fruits and vegetables multilayer fruitcake and its preparation side
Method.
Present invention firstly provides a kind of preparation methods of fruits and vegetables multilayer fruitcake, comprising the following steps:
S1, vegetables and fruit are cleaned respectively, is beaten, filters to obtain vegetable and fruit pulp；
S2, diluted vegetable, sweetener and gelling agent 20~30:2 by weight ratio~5:2.5~4.5 are mixed, it is dense
Contracting enters mold, and overlay thickness is 0.1~0.6cm, is cooled to half solidification state and obtains vegetables fruitcake；
S3, diluted fruit pulp, sweetener and gelling agent 20~30:1 by weight ratio~2:2~4.5 are mixed, it is dense
Contracting, is cooled to room temperature, and enters the upper layer of step S2 vegetables fruitcake, and overlay thickness is 0.1~0.6cm；Be cooled to half solidification state obtain it is double
Layer fruitcake；
S4, repetitive operation step S2 and/or step S3 are formed, demould, are dehydrated, are killed until obtaining fruits and vegetables multilayer fruitcake
Packaging is got product after bacterium, detection.
Wherein, the preparation method of above-mentioned fruits and vegetables multilayer fruitcake, step S1 meet at least one of following:
The vegetables are at least one of tomato, celery or cucumber；
The fruit is at least one of mango, coconut, loquat, wax-apple, strawberry, cherry or dragon fruit；
It is described filtering refer to by after mashing vegetable and fruit pulp cross 40 meshes.
Wherein, the preparation method of above-mentioned fruits and vegetables multilayer fruitcake, in step S2 and step S3, the dilution is will to be obtained by filtration
Vegetable or fruit pulp to be diluted with water to the mass percentage concentration of vegetable or fruit pulp respectively be 75%.
Wherein, the preparation method of above-mentioned fruits and vegetables multilayer fruitcake, in step S2 and step S3, the sweetener is fructose, fruit
At least one of glucose slurry, sucrose, stevioside or honey.
Wherein, the preparation method of above-mentioned fruits and vegetables multilayer fruitcake, in step S2 and step S3, the gelling agent is gelatin and Huang
Virgin rubber；Preferably, the weight ratio of gelatin and xanthan gum is 2~4:0.1~0.3 in the gelling agent.
Wherein, the preparation method of above-mentioned fruits and vegetables multilayer fruitcake, in step S2 and step S3, the concentration refers to 75~90
30~90min is concentrated at DEG C.
Wherein, the preparation method of above-mentioned fruits and vegetables multilayer fruitcake, it is described when being cooled to half solidification state in step S2 and step S3
Cooling temperature be 0~4 DEG C.
Wherein, the preparation method of above-mentioned fruits and vegetables multilayer fruitcake, in step S4, the number of plies of the fruits and vegetables multilayer fruitcake is 2~
14。
Wherein, the preparation method of above-mentioned fruits and vegetables multilayer fruitcake, in step S4, the dehydration refers to toasts at 40~45 DEG C
2~4h.
The present invention also provides the fruits and vegetables multilayer fruitcakes of the preparation method of above-mentioned fruits and vegetables multilayer fruitcake preparation.
The beneficial effects of the present invention are:
The present invention is theoretical according to the diet regimen of traditional Chinese medicine, in conjunction with modern diet nutritional, focuses on fruit fruitcake and vegetables
The original taste and stereovision of fruitcake are formed with obvious sense effect and fruits and vegetables layering fruitcake full of nutrition, meet body spare time food
The demand of product is conducive to consumer and receives.
Detailed description of the invention
Fig. 1 is the preparation technology flow chart of fruits and vegetables multilayer fruitcake of the present invention；
Fig. 2 is the semi-finished product figure of three layers of fruitcake of mango tomato prepared by the embodiment of the present invention 3.
Specific embodiment
Specifically, a kind of preparation method of fruits and vegetables layering fruitcake, comprising the following steps:
S1, vegetables and fruit are cleaned respectively, is beaten, filters to obtain vegetable and fruit pulp；
S2, diluted vegetable, sweetener and gelling agent 20~30:2 by weight ratio~5:2.5~4.5 are mixed, it is dense
Contracting enters mold, and overlay thickness is 0.1~0.6cm, is cooled to half solidification state and obtains vegetables fruitcake；
S3, diluted fruit pulp, sweetener and gelling agent 20~30:1 by weight ratio~2:2~4.5 are mixed, it is dense
Contracting, is cooled to room temperature, and enters the upper layer of step S2 vegetables fruitcake, and overlay thickness is 0.1~0.6cm；Be cooled to half solidification state obtain it is double
Layer fruitcake；
S4, repetitive operation step S2 and/or step S3 are formed, demould, are dehydrated, are killed until obtaining fruits and vegetables multilayer fruitcake
Packaging is got product after bacterium, detection.
The preparation process flow of fruits and vegetables multilayer fruitcake of the present invention is shown in Fig. 1.
In the method for the present invention, vegetable or fruit pulp amount of water are excessive, and the fruits and vegetables taste of fruitcake is partially light, while mouldability is not
It is good；Vegetable or fruit pulp amount of water are very few, and the fruits and vegetables taste of fruitcake is although dense, but mouldability is bad.It will only be obtained by filtration
Vegetable or fruit pulp to be diluted with water to the mass percentage concentration of vegetable or fruit pulp respectively be 75%, the fruit being prepared
Cake can just be provided simultaneously with strong fruits and vegetables taste and good mouldability.
Inventor has found through a large number of experiments, only can make fruit as mixed gel agent using gelatin and xanthan gum
Vegetable multilayer fruitcake has good mouthfeel and shape；Preferably, inventor is by experiment discovery further, and xanthan gum is mixed
The accounting closed in glue should not be excessive, this is because coagulation phenomenon can occur when being dissolved in water for xanthan gum, causes fruitcake mouthfeel
It reduces.Therefore, the weight ratio of gelatin and xanthan gum is 2~4:0.1~0.3 in the bright mixed gel agent of we.
The fruits and vegetables multilayer fruitcake of the method for the present invention preparation keeps fruits and vegetables respectively original taste and nutrition, and product has
Have a sense of hierarchy, there is obvious sense effect, can satisfy market to the diversified demand of fruitcake.Preparation method system of the present invention simultaneously
Standby obtained fruits and vegetables layering fruitcake, smell delicate fragrance, taste is tasty and refreshing, convenient, convenient for storage, long-term consumption can also salubrity it is strong
Body provides a kind of splendid selection for field of leisure food.
The method of the present invention is according to the moisture, total reducing sugar of fruitcake requirement, lead tolerance and large intestine bar in GB/T 10782-2006
What bacterium and mould detected.The index of the fruits and vegetables multilayer fruitcake of the method for the present invention preparation meets GB/T 10782-2006, total sugar content
45%~70%, moisture 10~30%.
A specific embodiment of the invention is further described below with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described range.
The preparation of 1 mango tomato bilayer fruitcake of embodiment
Take appropriate mature mango and tomato, rinsed clean that mango and tomato are beaten respectively；40 mesh screens；Distinguish again
It is diluted with water (VWater: VFruit, vegetable juice=1:3) it is 75% to strained tomatoes mass percentage concentration and mango pulp mass percentage concentration is 75%.It takes
20 parts of diluted mango pulp, 2 parts of gelatin, 0.1 part of xanthan gum, 1 part of sucrose mix, and 85 DEG C of decocting and concentrating 30min enter mold, spread
Layer is with a thickness of 0.3cm, and 4 DEG C are cooled to half solidification state, for use；20 parts of diluted strained tomatoes, 4 parts of gelatin, xanthan gum 0.2 are taken again
Part, 3 parts of sucrose mix, and 85 DEG C of decocting and concentrating 40min are cooled to room temperature, and enter the mango fruit cake upper layer solidified, laying total thickness
Degree be 0.6cm, 4 DEG C of coolings, form, demoulding, 40 DEG C of low-temperature bake 2h, sterilization, after detection by metering packing and storage to get.
The preparation of 2 four layers of fruitcake of mango tomato of embodiment
Take appropriate mature mango and tomato, rinsed clean that mango and tomato are beaten respectively；40 mesh screens, then distinguish
It is diluted with water (VWater: VFruit, vegetable juice=1:3) it is 75% to strained tomatoes mass percentage concentration and mango pulp mass percentage concentration is 75%.It takes
20 parts of diluted mango pulp, 3 parts of gelatin, 0.1 part of xanthan gum, 1 part of sucrose mix, and 85 DEG C of decocting and concentrating 35min enter mold, spread
Layer is with a thickness of 0.3cm, and 4 DEG C are cooled to half solidification state, for use；30 parts of diluted strained tomatoes, 4 parts of gelatin, xanthan gum 0.3 are taken again
Part, 4 parts of sucrose mix, and 85 DEG C of decocting and concentrating 35min are cooled to room temperature, and enter the mango fruit cake upper layer solidified, overlay thickness
For 0.3cm, 4 DEG C are cooled to half solidification state, for use；It is repeated in above-mentioned mango fruit cake and tomato fruit cake operation is primary, laying is total
With a thickness of 1.2cm, form, demoulding, 45 DEG C of low-temperature bake 4h, sterilization, after detection by metering packing and storage to get.
The preparation of 3 three layers of fruitcake of mango tomato of embodiment
Take appropriate mature mango and tomato, rinsed clean that mango and tomato are beaten respectively；40 mesh screens, then distinguish
It is diluted with water (VWater: VFruit, vegetable juice=1:3) it is 75% to strained tomatoes mass percentage concentration and mango pulp mass percentage concentration is 75%.It takes
20 parts of diluted mango pulp, 4 parts of gelatin, 0.1 part of xanthan gum, 1 part of sucrose mix, and 85 DEG C of decocting and concentrating 40min enter mold, spread
Layer is with a thickness of 0.3cm, and 4 DEG C are cooled to half solidification state, for use；20 parts of diluted strained tomatoes, 4 parts of gelatin, xanthan gum 0.25 are taken again
Part, 4 parts of sucrose mix, and 85 DEG C of decocting and concentrating 30min are cooled to room temperature, and enter the mango fruit cake upper layer solidified, overlay thickness
For 0.3cm, 4 DEG C of coolings half solidify state, for use；Repeating above-mentioned mango fruit cake operation once, laying overall thickness is 0.9cm, it forms,
Demoulding, 40 DEG C of low-temperature bake 3h, sterilization, after detection by metering packing and storage to get.Semi-finished product are shown in Fig. 2.
The preparation of 4 mango tomato three layers of fruitcake of coconut of embodiment
Take appropriate mature mango and tomato, rinsed clean that mango and tomato are beaten respectively；Coconut hulling takes juice；40 mesh
It is sieved through filter, then is diluted with water (V respectivelyWater: VFruit, vegetable juice=1:3) to strained tomatoes mass percentage concentration be 75%, coconut albumen juice quality percentage
Concentration is 75% and mango pulp mass percentage concentration is 75%.Take 30 parts of diluted mango pulp, 4 parts of gelatin, 0.15 part of xanthan gum,
It 1 part of sucrose, mixes, 80 DEG C of decocting and concentrating 35min enter mold, and overlay thickness 0.3cm, 4 DEG C are cooled to half solidification state, for use；
30 parts of diluted strained tomatoes, 4 parts of gelatin, 0.3 part of xanthan gum, 4 parts of sucrose are taken again, are mixed, 80 DEG C of decocting and concentrating 35min, it is cooling
To room temperature, enter the mango fruit cake upper layer solidified, overlay thickness 0.3cm, 4 DEG C are cooled to half solidification state, for use；Dilution is taken again
20 parts of coconut albumen juice, 4 parts of gelatin, 0.2 part of xanthan gum, 2 parts of sucrose, mix, 85 DEG C of decocting and concentrating 45min are cooled to room temperature, enter
The mango tomato fruit cake upper layer solidified, laying overall thickness are 0.9cm, and 4 DEG C of coolings form, demoulding, 40 DEG C of low-temperature bakes
2.5h, sterilization, after detection by metering packing and storage to get.
The preparation of 5 mango tomato six layers of fruitcake of coconut of embodiment
Take appropriate mature mango and tomato, rinsed clean that mango and tomato are beaten respectively；Coconut hulling takes juice；40 mesh
It is sieved through filter, then is diluted with water (V respectivelyWater: VFruit, vegetable juice=1:3) to strained tomatoes mass percentage concentration be 75%, coconut albumen juice quality percentage
Concentration is 75% and mango pulp mass percentage concentration is 75%.Take 20 parts of diluted mango pulp, 4 parts of gelatin, 0.1 part of xanthan gum,
It 1 part of sucrose, mixes, 80 DEG C of decocting and concentrating 30min enter mold, and overlay thickness 0.2cm, 4 DEG C are cooled to half solidification state, for use；
20 parts of diluted strained tomatoes, 4 parts of gelatin, 0.2 part of xanthan gum, 3 parts of sucrose are taken again, are mixed, 80 DEG C of decocting and concentrating 30min, it is cooling
To room temperature, enter the mango fruit cake upper layer solidified, overlay thickness 0.2cm, 4 DEG C are cooled to half solidification state, for use；Dilution is taken again
20 parts of coconut albumen juice, 4 parts of gelatin, 0.2 part of xanthan gum, 2 parts of sucrose, mix, 85 DEG C of decocting and concentrating 45min are cooled to room temperature, enter
The mango tomato fruit cake upper layer solidified, overlay thickness 0.2cm, 4 DEG C are cooled to half solidification state, for use；Repeat above-mentioned mango
Fruitcake, tomato fruit cake and coconut fruitcake once-through operation, laying overall thickness are 1.2cm, are formed, demoulding, 40 DEG C of low-temperature bake 4h are killed
Bacterium, after detection by metering packing and storage to get.
Claims (10)
1. the preparation method of fruits and vegetables multilayer fruitcake, which comprises the following steps:
S1, vegetables and fruit are cleaned respectively, is beaten, filters to obtain vegetable and fruit pulp；
S2, diluted vegetable, sweetener and gelling agent 20~30:2 by weight ratio~5:2.5~4.5 are mixed, concentration,
Enter mold, overlay thickness is 0.1~0.6cm, is cooled to half solidification state and obtains vegetables fruitcake；
S3, diluted fruit pulp, sweetener and gelling agent 20~30:1 by weight ratio~2:2~4.5 are mixed, concentration is cold
But to room temperature, enter the upper layer of step S2 vegetables fruitcake, overlay thickness is 0.1~0.6cm；It is cooled to half solidification state and obtains the double-deck fruit
Cake；
S4, repetitive operation step S2 and/or step S3, until fruits and vegetables multilayer fruitcake is obtained, molding, demoulding, dehydration, sterilization, inspection
Packaging is got product after survey.
2. the preparation method of fruits and vegetables multilayer fruitcake according to claim 1, which is characterized in that step S1 meets following at least one
:
The vegetables are at least one of tomato, celery or cucumber；
The fruit is at least one of mango, coconut, loquat, wax-apple, strawberry, cherry or dragon fruit；
It is described filtering refer to by after mashing vegetable and fruit pulp cross 40 meshes.
3. the preparation method of fruits and vegetables multilayer fruitcake according to claim 1, which is characterized in that in step S2 and step S3, institute
Stating dilution is the mass percentage concentration that the vegetable that will be obtained by filtration or fruit pulp are diluted with water to vegetable or fruit pulp respectively
It is 75%.
4. the preparation method of fruits and vegetables multilayer fruitcake according to claim 1, which is characterized in that in step S2 and step S3, institute
Stating sweetener is at least one of fructose, fructose syrup, sucrose, stevioside or honey.
5. the preparation method of fruits and vegetables multilayer fruitcake according to claim 1, which is characterized in that in step S2 and step S3, institute
Stating gelling agent is gelatin and xanthan gum；Preferably, in the gelling agent weight ratio of gelatin and xanthan gum be 2~4:0.1~
0.3。
6. the preparation method of fruits and vegetables multilayer fruitcake according to claim 1, which is characterized in that in step S2 and step S3, institute
It states concentration and refers to 30~90min of concentration at 75~90 DEG C.
7. the preparation method of fruits and vegetables multilayer fruitcake according to claim 1, which is characterized in that in step S2 and step S3, institute
Stating cooling temperature when being cooled to half solidification state is 0~4 DEG C.
8. the preparation method of fruits and vegetables multilayer fruitcake according to claim 1, which is characterized in that in step S4, the fruits and vegetables are more
The number of plies of layer fruitcake is 2~14.
9. the preparation method of fruits and vegetables multilayer fruitcake according to claim 1, which is characterized in that in step S4, the dehydration is
Refer to and toasts 2~4h at 40~45 DEG C.
10. the fruits and vegetables multilayer fruitcake of the preparation method preparation of any one of the claim 1~9 fruits and vegetables multilayer fruitcake.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057302A (en) * | 2021-04-19 | 2021-07-02 | 徐州工程学院 | Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof |
| RU2810202C1 (en) * | 2022-12-30 | 2023-12-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method for producing jelly marmalade without adding sugar using tomato paste |
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| CN101133752A (en) * | 2007-02-05 | 2008-03-05 | 曲清波 | Novel fruitcake and method of manufacturing the same |
| CN104664194A (en) * | 2014-12-22 | 2015-06-03 | 安徽科技学院 | Traditional Chinese medicine composition-containing multi-color and multi-layer jelly and production method thereof |
| CN105995791A (en) * | 2016-05-22 | 2016-10-12 | 周涛 | Radiation-resistant pineapple-pumpkin fruit cake |
| CN106307353A (en) * | 2016-10-11 | 2017-01-11 | 福建农林大学 | Multilayer kelp cake and processing method thereof |
-
2019
- 2019-07-03 CN CN201910601288.0A patent/CN110179081A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101133752A (en) * | 2007-02-05 | 2008-03-05 | 曲清波 | Novel fruitcake and method of manufacturing the same |
| CN104664194A (en) * | 2014-12-22 | 2015-06-03 | 安徽科技学院 | Traditional Chinese medicine composition-containing multi-color and multi-layer jelly and production method thereof |
| CN105995791A (en) * | 2016-05-22 | 2016-10-12 | 周涛 | Radiation-resistant pineapple-pumpkin fruit cake |
| CN106307353A (en) * | 2016-10-11 | 2017-01-11 | 福建农林大学 | Multilayer kelp cake and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113057302A (en) * | 2021-04-19 | 2021-07-02 | 徐州工程学院 | Spleen-tonifying and stomach-nourishing fruit cake and preparation method thereof |
| RU2810202C1 (en) * | 2022-12-30 | 2023-12-22 | Федеральное государственное бюджетное образовательное учреждение высшего образования "Воронежский государственный университет инженерных технологий" (ФГБОУ ВО "ВГУИТ") | Method for producing jelly marmalade without adding sugar using tomato paste |
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Application publication date: 20190830 |