CN110353207A - A kind of open country watermelon can preparation process - Google Patents
A kind of open country watermelon can preparation process Download PDFInfo
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- CN110353207A CN110353207A CN201910506456.8A CN201910506456A CN110353207A CN 110353207 A CN110353207 A CN 110353207A CN 201910506456 A CN201910506456 A CN 201910506456A CN 110353207 A CN110353207 A CN 110353207A
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- watermelon
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- wild watermelon
- wild
- preparation process
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 title claims description 7
- 241000219109 Citrullus Species 0.000 title 1
- 244000270200 Citrullus vulgaris Species 0.000 claims abstract description 46
- 235000012840 Citrullus vulgaris Nutrition 0.000 claims abstract description 40
- 239000000052 vinegar Substances 0.000 claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 5
- 244000147568 Laurus nobilis Species 0.000 claims description 4
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 4
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims 1
- 235000013409 condiments Nutrition 0.000 abstract description 5
- 238000010411 cooking Methods 0.000 abstract description 4
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 239000008280 blood Substances 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000000034 method Methods 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- RAHZWNYVWXNFOC-UHFFFAOYSA-N Sulphur dioxide Chemical compound O=S=O RAHZWNYVWXNFOC-UHFFFAOYSA-N 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000000840 anti-viral effect Effects 0.000 description 2
- 206010003246 arthritis Diseases 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000003908 liver function Effects 0.000 description 2
- PCMORTLOPMLEFB-ONEGZZNKSA-N sinapic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC(OC)=C1O PCMORTLOPMLEFB-ONEGZZNKSA-N 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- -1 sulphur glucoside Chemical class 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 241000873224 Capparaceae Species 0.000 description 1
- 241000722721 Capparis Species 0.000 description 1
- OYHQOLUKZRVURQ-HZJYTTRNSA-N Linoleic acid Chemical compound CCCCC\C=C/C\C=C/CCCCCCCC(O)=O OYHQOLUKZRVURQ-HZJYTTRNSA-N 0.000 description 1
- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 235000021355 Stearic acid Nutrition 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 229910052785 arsenic Inorganic materials 0.000 description 1
- RQNWIZPPADIBDY-UHFFFAOYSA-N arsenic atom Chemical compound [As] RQNWIZPPADIBDY-UHFFFAOYSA-N 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000010685 fatty oil Substances 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 229940124600 folk medicine Drugs 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- 235000020778 linoleic acid Nutrition 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- KQQKGWQCNNTQJW-UHFFFAOYSA-N linolenic acid Natural products CC=CCCC=CCC=CCCCCCCCC(O)=O KQQKGWQCNNTQJW-UHFFFAOYSA-N 0.000 description 1
- QIQXTHQIDYTFRH-UHFFFAOYSA-N octadecanoic acid Chemical compound CCCCCCCCCCCCCCCCCC(O)=O QIQXTHQIDYTFRH-UHFFFAOYSA-N 0.000 description 1
- OQCDKBAXFALNLD-UHFFFAOYSA-N octadecanoic acid Natural products CCCCCCCC(C)CCCCCCCCC(O)=O OQCDKBAXFALNLD-UHFFFAOYSA-N 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- PCMORTLOPMLEFB-UHFFFAOYSA-N sinapinic acid Natural products COC1=CC(C=CC(O)=O)=CC(OC)=C1O PCMORTLOPMLEFB-UHFFFAOYSA-N 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000008117 stearic acid Substances 0.000 description 1
- 150000005856 steroid saponins Chemical class 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
-
- 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 provides a kind of wild watermelon can preparation processes, and the wild watermelon can includes following raw material: wild watermelon 55-65 parts, 22-25 parts of clear water, 2-5 parts of salt, 1-10 parts of vinegar and 0.5-1 parts of spice.A kind of wild watermelon can preparation process provided by the invention, formula is simple, edible safety, direct-edible after can opening, and the condiment that can also do various cookings and meat cooking to use the condiment especially arranged as fish.
Description
Technical field
The present invention relates to can preparation field, in particular to a kind of wild watermelon can preparation processes.
Background technique
Wild watermelon is that the world is rare and extremely strong natural, the wild, volunteer plant of vitality, and China has Turfan Ai Ding only
Lake grows this rare plant, because Turfan is dry, drops in year and there was only western rainfall 16mm, evaporation capacity 3200mm, Ai Ding
Lake is China elevation levels face minimum (- 155) place again, is advantageous to the growth of wild watermelon.Currently, wild watermelon is mainly distributed
It is grown in the Gobi desert on Aydingkol periphery, is suitable for the growth result at 38 DEG C to 48 DEG C, the result time is 6-8 month, even if
Reach 70 DEG C or so in practical surface temperature, without watering, does not have to fertilising, its root system is very flourishing, can also absorb 200
More meters or less underground water, exactly this processing water quality is to make wild watermelon with more battalion abundant through the geology rich in too substance
It forms point and medical value, growth service life is 400 years, be very difficult to obtain wild plant.
(medical treatment, in terms of) has been eaten for a long time in foreign countries in wild watermelon, in the ancient times folk medicine document in China
Confirm the medicinal value of wild watermelon, it, which has, keeps fit and healthy, anti-cancer, antiviral, toxin expelling, the effect for filling out marrow green blood.Especially to changing
Kind liver function controls blood (disappear and control blood), the disease for controlling spleen, curing arthritis, has significant curative effect.
Summary of the invention
To solve the problems mentioned in the above background technology, the purpose of the present invention is to provide a kind of wild watermelon cans to prepare
Technique, formula is simple, and preparation is easy.
In order to solve the above technical problems, technical solution provided by the invention are as follows:
A kind of open country watermelon can preparation process, the wild watermelon can includes following raw material: wild watermelon 55-65
Part, 22-25 parts of clear water, 2-5 parts of salt, 1-10 parts of vinegar and 0.5-1 parts of spice；
The wild watermelon can preparation process the following steps are included:
1) select fruit it is complete, it is fresh it is clean, grow smell, free from extraneous odour, without mildew and rot wild watermelon with fruit is due, make
Wild watermelon is cleaned up with clear water, for use；
2) salt is immersed in clear water, is stirred to salt and is completely dissolved；
3) the wild watermelon cleaned up in step 1) is put into tank, the prepared mixed liquor of step 2) is added and is sealed up for safekeeping
It impregnates 90-100 days；
4) it will be carried out in mixture made from vinegar and spice addition step 3) filling after mixing；
5) seal that it can be served up for safekeeping 5-7 days.
As an improvement, the vinegar is light-coloured vinegar.
As an improvement, the spice is laurel.
The beneficial effects of the present invention are:
Inventive formulation is simple, carries out anti-corrosion by salt, does not have to that other preservatives are added, can guarantee the safety of can
Property, wild watermelon is one kind of Capparaceae, and fruit contains sugared 12%, sulphur glucoside, myrosase, steroid saponin, rutin 0.32%, ascorbic acid
1360 persons of outstanding talent g kg, haematochrome, iodine；Seed contains protein 18%, semi-drying fatty oil 26%~36%；According to another record Xinjiang
Producing Capparis Spirrosa has palmitinic acid 3.4%, stearic acid 1.8%, oleic acid 25.8%, linoleic acid 65.4%, linolenic acid 2.5%, and son is also
Ferulic acid sinapic acid containing combination etc., it, which has, keeps fit and healthy, anti-cancer, antiviral, toxin expelling, the effect for filling out marrow green blood.It is especially right
Improve liver function, control blood (disappear and control blood), the disease for controlling spleen, curing arthritis, have significant curative effect, and is a kind of delicious
Edible food and condiment product.
Specific embodiment
Illustrate the present invention with specific embodiment below, is not limitation of the present invention.
Embodiment one
A kind of open country watermelon can preparation process, the wild watermelon can includes following raw material: 60 parts of wild watermelon,
25 parts of clear water, 5 parts of salt, 5 parts of vinegar and 1 part of spice；
The wild watermelon can preparation process the following steps are included:
1) select fruit it is complete, it is fresh it is clean, grow smell, free from extraneous odour, without mildew and rot wild watermelon with fruit is due, make
Wild watermelon is cleaned up with clear water, for use；
2) salt is immersed in clear water, is stirred to salt and is completely dissolved；
3) the wild watermelon cleaned up in step 1) is put into tank, the prepared mixed liquor of step 2) is added and is sealed up for safekeeping
It impregnates 90 days；
4) it will be carried out in mixture made from vinegar and spice addition step 3) filling after mixing；
5) sealing 5 days up for safekeeping, it can be served.
The vinegar is light-coloured vinegar.
The spice is laurel.
Embodiment two
A kind of open country watermelon can preparation process, the wild watermelon can includes following raw material: 63 parts of wild watermelon,
0.7 part of 22 parts of clear water, 3 parts of salt, 5 parts of vinegar (light-coloured vinegar) and spice (laurel)；
The wild watermelon can preparation process the following steps are included:
1) select fruit it is complete, it is fresh it is clean, grow smell, free from extraneous odour, without mildew and rot wild watermelon with fruit is due, make
Wild watermelon is cleaned up with clear water, for use；
2) salt is immersed in clear water, is stirred to salt and is completely dissolved；
3) the wild watermelon cleaned up in step 1) is put into tank, the prepared mixed liquor of step 2) is added and is sealed up for safekeeping
It impregnates -100 days；
4) it will be carried out in mixture made from vinegar and spice addition step 3) filling after mixing；
5) sealing 7 days up for safekeeping, it can be served.
Can produced by the present invention, lead≤1mg/kg, total arsenic≤0.5mg/kg, tin≤250mg/kg, solid content
>=40%, sodium chloride content≤2.5g/100ml, sulfur dioxide≤10mg/kg, total acid≤3g/100g.
Wild watermelon in the present invention is the wild watermelon that Turfan Aydingkol is grown naturally, is that the food being up to state standards adds
The natural food of plant produced, it is direct-edible after can opening, can also do various cookings and meat cooking condiment come using,
The condiment especially arranged as fish,
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone 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 (3)
1. a kind of open country watermelon can preparation process, which is characterized in that the wild watermelon can includes following raw material: wild
55-65 parts of watermelon, 22-25 parts of clear water, 2-5 parts of salt, 1-10 parts of vinegar and 0.5-1 parts of spice；
The wild watermelon can preparation process the following steps are included:
1) select fruit it is complete, it is fresh it is clean, grow smell, free from extraneous odour, without mildew and rot wild watermelon with fruit is due, using clear
Water cleans up wild watermelon, for use；
2) salt is immersed in clear water, is stirred to salt and is completely dissolved；
3) the wild watermelon cleaned up in step 1) is put into tank, the prepared mixed liquor of step 2) is added and carries out sealing immersion up for safekeeping
90-100 days；
4) it will be carried out in mixture made from vinegar and spice addition step 3) filling after mixing；
5) seal that it can be served up for safekeeping 5-7 days.
2. a kind of wild watermelon can preparation process according to claim 1, which is characterized in that the vinegar is light-coloured vinegar.
3. a kind of wild watermelon can preparation process according to claim 1, which is characterized in that the spice is laurel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910506456.8A CN110353207A (en) | 2019-06-12 | 2019-06-12 | A kind of open country watermelon can preparation process |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910506456.8A CN110353207A (en) | 2019-06-12 | 2019-06-12 | A kind of open country watermelon can preparation process |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110353207A true CN110353207A (en) | 2019-10-22 |
Family
ID=68215830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910506456.8A Pending CN110353207A (en) | 2019-06-12 | 2019-06-12 | A kind of open country watermelon can preparation process |
Country Status (1)
| Country | Link |
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|---|---|---|---|---|
| CN104305047A (en) * | 2014-10-16 | 2015-01-28 | 浙江小二黑食品有限公司 | Novel method for preparing canned bitter gourd |
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-
2019
- 2019-06-12 CN CN201910506456.8A patent/CN110353207A/en active Pending
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| CN104305047A (en) * | 2014-10-16 | 2015-01-28 | 浙江小二黑食品有限公司 | Novel method for preparing canned bitter gourd |
| CN104757455A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable tin can |
| CN105614825A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Fish-flavored olive pasta sauce |
| CN106589154A (en) * | 2016-12-13 | 2017-04-26 | 哈尔滨商业大学 | Preparation method of Capparis spinosa. L selenium polysaccharides |
| CN107048285A (en) * | 2017-06-23 | 2017-08-18 | 徐州市坤元食品有限公司 | A kind of okra can and preparation method thereof |
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Application publication date: 20191022 |
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