CN112586727A - Green plum enzyme and production and processing method of preserved plum - Google Patents
Green plum enzyme and production and processing method of preserved plum Download PDFInfo
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- CN112586727A CN112586727A CN202011440040.XA CN202011440040A CN112586727A CN 112586727 A CN112586727 A CN 112586727A CN 202011440040 A CN202011440040 A CN 202011440040A CN 112586727 A CN112586727 A CN 112586727A
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 23
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 23
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 235000021018 plums Nutrition 0.000 claims abstract description 74
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 13
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 10
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 10
- 235000011477 liquorice Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000007605 air drying Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 241000202807 Glycyrrhiza Species 0.000 claims description 17
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 17
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 17
- 229940010454 licorice Drugs 0.000 claims description 17
- 239000011248 coating agent Substances 0.000 claims 1
- 238000000576 coating method Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 description 5
- 238000002791 soaking Methods 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000032683 aging Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019605 sweet taste sensations Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
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- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- UDIPTWFVPPPURJ-UHFFFAOYSA-M Cyclamate Chemical compound [Na+].[O-]S(=O)(=O)NC1CCCCC1 UDIPTWFVPPPURJ-UHFFFAOYSA-M 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000238631 Hexapoda Species 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 235000011158 Prunus mume Nutrition 0.000 description 1
- 244000018795 Prunus mume Species 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 239000002253 acid Substances 0.000 description 1
- 230000002421 anti-septic effect Effects 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 238000005842 biochemical reaction Methods 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 239000000625 cyclamic acid and its Na and Ca salt Substances 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000003902 lesion Effects 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229960001462 sodium cyclamate Drugs 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Images
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
- 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
- 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
- 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
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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)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a green plum enzyme and a production and processing method of preserved plums, and particularly relates to the technical field of food processing. A green plum enzyme and a production and processing method of preserved plums comprise the following steps: s102, cleaning green plums; s104, laying the green plums in the jar in the step S102, wherein sugar covers the green plums in every two adjacent layers; sealing and fermenting for more than 90 days after the laying is finished; s106, filtering the fermentation liquor generated in the fermentation in the S104 to obtain the green plum ferment; s108, air-drying the green plums filtered in the S106 to obtain dried green plums; s110, putting the dried green plums in the jar, injecting the liquorice juice and the edible salt into the jar, and turning over rapidly until the liquorice juice is completely absorbed by the dried green plums; and S112, drying the green plum dried in the S110 after absorbing the liquorice juice until the water content is 20-25% to obtain the preserved plum. By adopting the technical scheme, the problem that the enzymes cannot be prepared while green plums are processed by the conventional processing method is solved, and the method can be used for simultaneously producing the green plum enzymes and the preserved plums.
Description
Technical Field
The invention relates to the technical field of food processing, and particularly relates to a green plum enzyme and a preserved plum production and processing method.
Background
The green plum (Prunus mume) is mainly distributed in Jiangsu, Guangdong, Zhejiang, Guangxi, Yunnan and the like, and is planted in Hangzhou, Huzhou, Ningbo, Shaoxing and other areas in Zhejiang, wherein Changxing green plum, Chaoshan green plum, Xiaoshan big green plum and the like are the most famous. The green plum is rich in nutrition, is a valuable fruit which can be used as both medicine and food, and contains 5.99g of organic acid per 100g of pulp; 0.845g of reducing sugar; tannin 0.45 g; 0.74mg of flavone; amino acid 658.5mg, of which 8 are the amino acids required by the human body; vitamin A0.89mg, vitamin E0.17mg, phosphorus 21.59mg, iron 4.08mg, zinc 0.74mg, Ca/P is close to 1:1, and the absorption is easy for human body. The green plums are low-sugar and high-acid foods, and researches show that the green plums have the effects of preventing cardiovascular diseases, tumor diseases, cancers, osteoporosis and the like.
Enzymes, also known as enzymes, are catalytically active macromolecules produced in organisms. Various physiological and biochemical reactions in the body are almost all carried out under the catalytic action of enzymes, and the amount of the enzymes in the body is closely related to the activity of the enzymes, the aging and diseases of the human body. In modern society, the enzyme in human bodies is reduced due to fierce competition, accelerated life rhythm, environmental pollution and aging. When the enzyme action in the human body is weakened or reduced, various symptoms can appear.
At present, no processing method is available in the market for processing green plums and simultaneously producing enzymes.
Disclosure of Invention
The invention aims to provide a green plum enzyme and a production and processing method of preserved plums, and aims to solve the problem that the existing processing method cannot process green plums and simultaneously prepare the enzyme.
In order to achieve the purpose, the technical scheme of the invention is as follows: a green plum enzyme and a production and processing method of preserved plums comprise the following steps:
s102, selecting eighty-nine mature green plums with good appearance for cleaning;
s104, laying the green plums in the jar in the step S102, wherein sugar covers the green plums in every two adjacent layers; sealing and fermenting for more than 90 days after the laying is finished;
s106, filtering the fermentation liquor generated in the fermentation in the S104 to obtain the green plum ferment;
s108, carrying out air drying treatment on the green plums filtered in the S106, and carrying out air drying on the green plums until the water content of the green plums is 20% to obtain dried green plums;
s110, putting the dried green plums in the jar, injecting the liquorice juice and the edible salt into the jar, and turning over rapidly until the liquorice juice is completely absorbed by the dried green plums;
and S112, drying the green plum dried in the S110 after absorbing the liquorice juice until the water content is 20-25% to obtain the preserved plum.
Further, sugar which accounts for 80% of the weight of the green plums is laid at the bottom of the jar in the step S104, the sugar which is laid between the green plums accounts for 80% -85% of the weight of the green plums, and the sugar which accounts for 90% of the weight of the green plums is laid at the top of the green plums.
Further, the licorice juice of step S110 is prepared by decocting 2.5 to 3 kg of licorice with 30 kg of water for more than 30 minutes until the decoction is concentrated to 20 kg, filtering the licorice water with gauze, and adding 8 to 10% of salt and 0.2% of dried orange peel into the licorice water.
Through the arrangement, the aftertaste of the preserved plums can be increased, and the preserved plums have the effects of relieving cough and reducing sputum.
Further, the drying process in step S112 is to dry the dried green plums for 6 hours at 40 ℃, then heat the dried green plums to 65 ℃ for 6 hours, and finally cool the dried green plums to 40 ℃ for 6 hours.
Through the arrangement, the nutritional ingredients of the original substances can be preserved by means of low-temperature drying.
Further, the dried green plums of the step S112 are pushed and covered until the water content is not more than 20%.
Through the arrangement, the water in the dried green plums can be uniformly distributed, and the taste can be improved.
Compared with the prior art, the beneficial effect of this scheme:
1. the traditional preserved plum processing method adopts a salting method, and the salted liquid cannot be eaten and becomes waste because the concentration of sodium chloride in the solution is higher than 22%;
2. the method adopts a sugar-soaking fermentation method, and the produced fermentation liquor is the green plum enzyme, so that the comprehensive utilization rate of the product is improved;
3. the preserved plums prepared by the method also have the following characteristics:
(1) compared with the traditional preserved plum, the preserved plum does not contain food additives (such as sodium cyclamate) and the like, has pure sweet taste, moderate salty taste, delicious sour and sweet taste and fragrance.
(2) The green plum enzyme produced by the method has the characteristics that: the color is light brown to brown, the fragrance has the special fragrance of green plum, the taste is sour, sweet and soft, no peculiar smell exists, the body state is viscous liquid, and the activity is high. The production process is a pure natural food without adding antiseptic, sweetener and pigment. The product is free from pathogenic bacteria, coliform bacteria and mould after detection.
Drawings
FIG. 1 is a processing flow chart of a green plum enzyme and a processing method for producing preserved plums according to the present invention.
Detailed Description
The present invention will be described in further detail below by way of specific embodiments:
examples
Substantially as shown in figure 1: a green plum enzyme and a production and processing method of preserved plums comprise the following steps:
s102, selecting eighty-nine mature green plums with intact appearance (namely, no lesion, no rot and no insect), and cleaning;
s104, laying the green plums in the step S102 in a cylinder, covering sugar between every two adjacent layers of green plums, performing sugar soaking by using a canteen, laying the sugar at the bottom of the cylinder, wherein the weight of the sugar laid between the green plums is 80-85% of that of the green plums, and laying the sugar at the top of the cylinder, wherein the weight of the sugar laid between the green plums is 90% of that of the green plums; and sealing and fermenting for more than 90 days after the laying is finished.
S106, filtering the fermentation liquor generated in the fermentation in the step S104 by using a filter, storing the fermentation liquor in a tank, so as to obtain high-concentration green plum ferment, and the green plum ferment can be eaten after being filled or diluted.
And S108, fishing out the sugared green plums in the S106, putting the green plums on a bamboo bask for air drying, and air drying for 12 hours until the water content of the green plums is 20% to obtain the dried green plums, wherein the dried green plums are hard in hand feeling and can make a sound when being pinched by hands.
S110, putting the dried green plums in the jar, injecting the licorice juice and edible salt which accounts for 15% of the total amount of the licorice juice into the jar, rapidly turning for three to five times, then turning for three times every day, soaking for four days until the licorice juice is sucked, turning for 2 meals every day after the fourth day, then soaking for three days and the like until the licorice juice is completely absorbed by the dried green plums, and then the licorice juice is stretched into the interior of the kernels; wherein the licorice juice is prepared by decocting 2.5-3 kg of licorice and 30 kg of water for more than 30 minutes until the concentrated solution is 20 kg, stopping decocting, decocting for two or three times, filtering the decocted licorice water by using gauze, and adding 8-10% of salt and 0.2% of dried orange peel into the licorice water.
And S112, drying the green plum dried in the drying room with the liquorice absorbed in the S110 at the temperature of 40 ℃ for 6 hours, then drying at 65 ℃ for 6 hours, finally cooling to 40 ℃ for 6 hours, drying until the water content is 20-25%, the green plum is slightly dry and elastic, then pushing and covering for more than 3 days to uniformly distribute the water in the green plum, and testing the seepage of salt cream on the surface to ensure that the water content cannot be higher than 20% to obtain the preserved plum.
The foregoing are merely examples of the present invention and common general knowledge of known specific structures and/or features of the schemes has not been described herein in any greater detail. It should be noted that, for those skilled in the art, without departing from the structure of the present invention, several changes and modifications can be made, which should also be regarded as the protection scope of the present invention, and these will not affect the effect of the implementation of the present invention and the practicability of the patent. The scope of the claims of the present application shall be determined by the contents of the claims, and the description of the embodiments and the like in the specification shall be used to explain the contents of the claims.
Claims (5)
1. A green plum enzyme and a production and processing method of preserved plums are characterized in that: the method comprises the following steps:
s102, selecting eighty-nine mature green plums with good appearance for cleaning;
s104, laying the green plums in the jar in the step S102, wherein sugar covers the green plums in every two adjacent layers; sealing and fermenting for more than 90 days after the laying is finished;
s106, filtering the fermentation liquor generated in the fermentation in the S104 to obtain the green plum ferment;
s108, carrying out air drying treatment on the green plums filtered in the S106, and carrying out air drying on the green plums until the water content of the green plums is 20% to obtain dried green plums;
s110, putting the dried green plums in the jar, injecting the liquorice juice and the edible salt into the jar, and turning over rapidly until the liquorice juice is completely absorbed by the dried green plums;
and S112, drying the green plum dried in the S110 after absorbing the liquorice juice until the water content is 20-25% to obtain the preserved plum.
2. The method for producing and processing green plum ferment and preserved plum according to claim 1, wherein the method comprises the following steps: sugar which accounts for 80% of the weight of the green plums is paved at the bottom of the jar in the step S104, the sugar which is paved among the green plums accounts for 80% -85% of the weight of the green plums, and the sugar which accounts for 90% of the weight of the green plums is paved at the top of the green plums.
3. The method for producing and processing green plum ferment and preserved plum according to claim 1, wherein the method comprises the following steps: the licorice juice of step S110 is prepared by decocting 2.5 to 3 kg of licorice with 30 kg of water for more than 30 minutes until the decoction is concentrated to 20 kg, filtering the licorice water with gauze, and adding 8 to 10% of salt and 0.2% of dried orange peel into the licorice water.
4. The method for producing and processing green plum ferment and preserved plum according to claim 1, wherein the method comprises the following steps: the drying process in step S112 is to dry the dried green plums for 6 hours at 40 ℃, then heat the dried green plums to 65 ℃ for 6 hours, and finally cool the dried green plums to 40 ℃ for 6 hours.
5. The method of claim 4, wherein the method comprises the steps of: and (5) performing push-coating on the dried green plums in the step (S112) until the water content is not more than 20%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011440040.XA CN112586727A (en) | 2020-12-11 | 2020-12-11 | Green plum enzyme and production and processing method of preserved plum |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011440040.XA CN112586727A (en) | 2020-12-11 | 2020-12-11 | Green plum enzyme and production and processing method of preserved plum |
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| CN112586727A true CN112586727A (en) | 2021-04-02 |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005237372A (en) * | 2004-01-29 | 2005-09-08 | Iroha Japan:Kk | Method for producing processed japanese apricot food and the processed japanese apricot food produced by the method |
| US20120088810A1 (en) * | 2010-10-06 | 2012-04-12 | National Defense Medical Center | Thioxanthone ring system derivatives |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
| CN103783236A (en) * | 2012-10-26 | 2014-05-14 | 李冠泉 | Low-sugar preserved plum preparation method |
| CN104824313A (en) * | 2015-05-11 | 2015-08-12 | 杭州曜拓贸易有限公司 | Fermented green plum product with multiple health effects and production process thereof |
| CN104845820A (en) * | 2015-06-05 | 2015-08-19 | 广东过江龙酒业有限公司 | Preparation method of greengage juice and method for preparing greengage wine from greengage juice |
| CN105394314A (en) * | 2015-12-11 | 2016-03-16 | 季桂芳 | A processing method of preserved plums with a mint flavor |
-
2020
- 2020-12-11 CN CN202011440040.XA patent/CN112586727A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005237372A (en) * | 2004-01-29 | 2005-09-08 | Iroha Japan:Kk | Method for producing processed japanese apricot food and the processed japanese apricot food produced by the method |
| US20120088810A1 (en) * | 2010-10-06 | 2012-04-12 | National Defense Medical Center | Thioxanthone ring system derivatives |
| CN103783236A (en) * | 2012-10-26 | 2014-05-14 | 李冠泉 | Low-sugar preserved plum preparation method |
| CN103598393A (en) * | 2013-11-13 | 2014-02-26 | 丽江老君山食品有限公司 | Fresh preserved plums and production method thereof |
| CN104824313A (en) * | 2015-05-11 | 2015-08-12 | 杭州曜拓贸易有限公司 | Fermented green plum product with multiple health effects and production process thereof |
| CN104845820A (en) * | 2015-06-05 | 2015-08-19 | 广东过江龙酒业有限公司 | Preparation method of greengage juice and method for preparing greengage wine from greengage juice |
| CN105394314A (en) * | 2015-12-11 | 2016-03-16 | 季桂芳 | A processing method of preserved plums with a mint flavor |
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Application publication date: 20210402 |