CN103932080A - Dried red bayberry and processing method thereof - Google Patents
Dried red bayberry and processing method thereof Download PDFInfo
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- CN103932080A CN103932080A CN201410113706.9A CN201410113706A CN103932080A CN 103932080 A CN103932080 A CN 103932080A CN 201410113706 A CN201410113706 A CN 201410113706A CN 103932080 A CN103932080 A CN 103932080A
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- 238000007598 dipping method Methods 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 12
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- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
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- 239000000203 mixture Substances 0.000 claims description 15
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- 240000005250 Chrysanthemum indicum Species 0.000 claims description 5
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- 241000245240 Lonicera Species 0.000 claims description 5
- 244000246386 Mentha pulegium Species 0.000 claims description 5
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 5
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- 244000124853 Perilla frutescens Species 0.000 claims description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 5
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 5
- 238000007605 air drying Methods 0.000 claims description 5
- 239000011425 bamboo Substances 0.000 claims description 5
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- 239000000706 filtrate Substances 0.000 claims description 5
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- 238000002360 preparation method Methods 0.000 claims description 5
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical group O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims description 4
- 229940013618 stevioside Drugs 0.000 claims description 4
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims description 4
- 235000019202 steviosides Nutrition 0.000 claims description 4
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract description 2
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- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- 235000015197 apple juice Nutrition 0.000 abstract 1
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- 238000005516 engineering process Methods 0.000 description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
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- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008918 Chaenomeles cathayensis Species 0.000 description 1
- 235000009810 Chaenomeles cathayensis Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000007270 Gaultheria hispida Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000009134 Myrica cerifera Nutrition 0.000 description 1
- 244000269152 Myrica pensylvanica Species 0.000 description 1
- 235000012851 Myrica pensylvanica Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003866 digestant Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a dried red bayberry and a processing method thereof. The dried red bayberry is prepared from raw materials which comprise, by weight, 70-80% of fresh red bayberries, 1-5% of seasoning juice, 0.5-2% of apple juice, 1-5% of lemon juice, 0.1-1% of milk powder and 3-10% of a sweetener. The processing method includes the steps of: pretreating of the fresh red bayberry, sterilization, primary dipping, secondary dipping, drying and packaging. By means of the formula and the processing method in the invention, the dried red bayberry has a mild milk fragrance and a cool and refreshing mint taste when the dried red bayberry is put into mouth. The dried red bayberry is unique in taste and rich in nutrition, has effects of clearing and soothing throat and reinforcing digestion when the dried red bayberry is usually eaten, is low in cost and simple in processing method and has a great market prospect.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of red bayberry and do and processing method.
Background technology
Red bayberry belongs to Myruca ceas Myrica(Myrica) dungarunga or shrub plant, claims again Sheng Shengmei, Bai Dimei, tree plum, is mainly distributed in the provinces such as the Zhejiang, Jiangsu, Guangxi, Guangdong of China, is one of characteristic fruit of south China.According to surveying and determination: the sugar content of high-quality waxberry flesh is 12%-13%, acid content is 0.5%-1.1%, be rich in cellulose, mineral element, vitamin and a certain amount of protein, fat, pectin and 8 kinds of amino acid useful to human body, in its fruit, calcium, phosphorus, iron content will exceed more than 10 times of other fruit, nutritious, taste sweet and sour taste, have promote the production of body fluid to quench thirst, effect of spleen benefiting and stimulating the appetite, be the good fruit of nutrition and health care effect.But red bayberry is the season results of high temperature, high humidity in early summer, fruit soft and succulency, epidermis as thin as a wafer, are adopted rear breathing vigorous, and comparatively difficulty is stored and transported in aging very soon, is to be difficult to ensure in the world one of fresh fruit.Red bayberry is processed into dry fruit food product, on the one hand the fresh-keeping of red bayberry is extended, increase on the other hand red bayberry added value, enrich the kind of dry fruit goods.
At present, arbutus is processed into the dry research of red bayberry less, as the Chinese invention patent that Granted publication number is CN102669386B has been introduced a kind of red bayberry dried fruit and processing technology thereof, its proportion scale is: arbutus 70～75%, white granulated sugar 12～15%, fruit glucose syrup 3～4%, honey 3～5%, Vc Cili Juice 2～3%, Chinese flowering quince juice 2～3%, salt 0.2～0.5%, its processing process is: select materials → clear water rinsing → drain → sterilization, the distinguished and admirable be dried → ultraviolet sterilization → quality inspection of complete → normal temperature sugaring → balance → low temperature → pack → dispatch from the factory.This kind of dry raw material sources of red bayberry are wide, cheap, but the dry contained sugar of red bayberry is more, and sweet taste is denseer, is unsuitable for the crowd that hypertension, obese people and taste are lighter, can not meet the pursuit of consumer's diversification.
Summary of the invention
For above-mentioned deficiency, it is low that technical problem to be solved by this invention is to provide a kind of sugar content, and taste uniqueness is with low cost, and the simple red bayberry of processing method does and processing method.
For addressing the above problem, the present invention is achieved through the following technical solutions:
A kind of red bayberry is dry, makes: arbutus 70～80%, baste 1～5%, cider 0.5～2%, lemon juice 1～5%, milk powder 0.1～1%, sweetener 3～10% by the raw material of following percentage by weight.
Such scheme, further, described baste can be made up of the component of following weight portion: 3～10 parts of honeysuckles, 1～8 part, the leaf of bamboo, 8～15 parts of peppermints, 5～12 parts of purple perillas, 2～10 parts of mother chrysanthemums, 1～5 part of galingal, 3～12 parts, Radix Glycyrrhizae, its preparation method is: first choose above-mentioned each traditional Chinese medicinal components, clean again, be dried and pulverize, then add 2～8 times of water of above-mentioned 7 kinds of Chinese medicine gross weights, heating decocts 20～40min, filter, filter residue adds 1～5 times of water again, decocts 10～20min, filter, merge filtrate twice, mix.
Such scheme, preferably, described sweetener is stevioside or isomalto-oligosaccharide.
The processing method that described red bayberry is dry, comprises the following steps:
1) red bayberry pretreatment: select grain large, full, maturity is that more than 9 one-tenth new arbutuses is raw material, removes bad fruit, wormed fruit, then clean with clear water, then to be placed in concentration be that 5～10% saline solution soaks 10～20min, then rinse 2～4 times with clear water, drain away the water, for subsequent use;
2) sterilization: the microwave disinfection 20～60s at 70～100 DEG C of the red bayberry after step 1) is drained;
3) single-steeping: get baste, cider and lemon juice by proportioning, mix, heating is boiled, be cooled to 25～40 DEG C, add the red bayberry after sterilization, dipping 2～7h, drain, then adopting heated-air drying to the dried fruit water content of 50～60 DEG C is 80～90%, obtains red bayberry fruit one time;
4) double-steeping: get milk powder and sweetener by proportioning, add 10～15 times of water of sweetener gross weight, mix, then be heated to dissolve, be cooled to after normal temperature, add a red bayberry fruit of step 3), dipping 1～4h, pulls out, drains, for subsequent use;
5) dry: red bayberry after step 4) is drained fruit is placed in the drying room of 28～40 DEG C, and low temperature drying to dried fruit water content is 10～18%, makes the dry first product of red bayberry;
6) packaging: the dry first product of red bayberry that step 5) is made carries out quality inspection, can dispatch from the factory after packaging.
Beneficial effect of the present invention is:
The red bayberry that adopts formula of the present invention and technique to make is dry, there are light milk fragrance, entrance just to have refrigerant mint flavored, not only taste uniqueness, nutritious, often edible throat-benefiting, digestant effect in addition, and with low cost, processing method is simple, has good market prospects.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained, but is not limited to these embodiment.
Embodiment 1
A kind of red bayberry is dry, makes by the raw material of following percentage by weight: arbutus 70%, baste 1%, cider 0.5%, lemon juice 5%, milk powder 0.1%, sweetener 10%, wherein
Described sweetener is isomalto-oligosaccharide, and described baste is made up of the component of following weight portion: 10 parts of honeysuckles, 1 part, the leaf of bamboo, 15 parts of peppermints, 5 parts of purple perillas, 10 parts of mother chrysanthemums, 1 part of galingal, 3 parts, Radix Glycyrrhizae, and its preparation method is: first choose above-mentioned each traditional Chinese medicinal components, clean again, be dried and pulverize, then add 8 times of water of above-mentioned 7 kinds of Chinese medicine gross weights, heating decocts 40min, filters, filter residue adds 1 times of water again, decoct 10min, filter, merge twice filtrate, mix.
The processing method that above-mentioned red bayberry is dry, comprises the following steps:
1) red bayberry pretreatment: select grain large, full, maturity is that more than 9 one-tenth new arbutuses is raw material, removes bad fruit, wormed fruit, then clean with clear water, then to be placed in concentration is that 5% saline solution soaks 10min, then rinses 2 times with clear water, drains away the water, for subsequent use;
2) sterilization: the microwave disinfection 60s at 70 DEG C of the red bayberry after step 1) is drained;
3) single-steeping: get baste, cider and lemon juice by proportioning, mix, heating is boiled, is cooled to 40 DEG C, adds the red bayberry after sterilization, and dipping 2h, drains, and then adopting heated-air drying to the dried fruit water content of 50 DEG C is 80%, obtains red bayberry fruit one time;
4) double-steeping: get milk powder and sweetener by proportioning, add 10 times of water of sweetener gross weight, mix, then be heated to dissolve, be cooled to after normal temperature, add a red bayberry fruit of step 3), dipping 1h, pulls out, drains, for subsequent use;
5) dry: red bayberry after step 4) is drained fruit is placed in the drying room of 28 DEG C, and low temperature drying to dried fruit water content is 18%, makes the dry first product of red bayberry;
6) packaging: the dry first product of red bayberry that step 5) is made carries out quality inspection, can dispatch from the factory after packaging.
Embodiment 2
A kind of red bayberry is dry, makes by the raw material of following percentage by weight: arbutus 80%, baste 4%, cider 2%, lemon juice 3%, milk powder 1%, sweetener 8%, wherein
Described sweetener is stevioside, and described baste is made up of the component of following weight portion: 3 parts of honeysuckles, 8 parts, the leaf of bamboo, 10 parts of peppermints, 12 parts of purple perillas, 2 parts of mother chrysanthemums, 5 parts of galingals, 12 parts, Radix Glycyrrhizae, and its preparation method is: first choose above-mentioned each traditional Chinese medicinal components, clean again, be dried and pulverize, then add 2 times of water of above-mentioned 7 kinds of Chinese medicine gross weights, heating decocts 20min, filters, filter residue adds 5 times of water again, decoct 20min, filter, merge twice filtrate, mix.
The processing method that described red bayberry is dry, comprises the following steps:
1) red bayberry pretreatment: select grain large, full, maturity is that more than 9 one-tenth new arbutuses is raw material, removes bad fruit, wormed fruit, then clean with clear water, then to be placed in concentration is that 5% saline solution soaks 20min, then rinses 4 times with clear water, drains away the water, for subsequent use;
2) sterilization: the microwave disinfection 20s at 100 DEG C of the red bayberry after step 1) is drained;
3) single-steeping: get baste, cider and lemon juice by proportioning, mix, heating is boiled, is cooled to 25 DEG C, adds the red bayberry after sterilization, and dipping 7h, drains, and then adopting heated-air drying to the dried fruit water content of 60 DEG C is 90%, obtains red bayberry fruit one time;
4) double-steeping: get milk powder and sweetener by proportioning, add 15 times of water of sweetener gross weight, mix, then be heated to dissolve, be cooled to after normal temperature, add a red bayberry fruit of step 3), dipping 4h, pulls out, drains, for subsequent use;
5) dry: red bayberry after step 4) is drained fruit is placed in the drying room of 40 DEG C, and low temperature drying to dried fruit water content is 10%, makes the dry first product of red bayberry;
6) packaging: the dry first product of red bayberry that step 5) is made carries out quality inspection, can dispatch from the factory after packaging.
Embodiment 3
A kind of red bayberry is dry, makes by the raw material of following percentage by weight: arbutus 75%, baste 5%, cider 1%, lemon juice 1%, milk powder 0.8%, sweetener 3%, wherein
Described sweetener is stevioside, and described baste is made up of the component of following weight portion: 8 parts of honeysuckles, 5 parts, the leaf of bamboo, 8 parts of peppermints, 8 parts of purple perillas, 8 parts of mother chrysanthemums, 2 parts of galingals, 10 parts, Radix Glycyrrhizae, and its preparation method is: first choose above-mentioned each traditional Chinese medicinal components, clean again, be dried and pulverize, then add 5 times of water of above-mentioned 7 kinds of Chinese medicine gross weights, heating decocts 30min, filters, filter residue adds 3 times of water again, decoct 15min, filter, merge twice filtrate, mix.
The processing method that described red bayberry is dry, comprises the following steps:
1) red bayberry pretreatment: select grain large, full, maturity is that more than 9 one-tenth new arbutuses is raw material, removes bad fruit, wormed fruit, then clean with clear water, then to be placed in concentration is that 8% saline solution soaks 18min, then rinses 3 times with clear water, drains away the water, for subsequent use;
2) sterilization: the microwave disinfection 40s at 80 DEG C of the red bayberry after step 1) is drained;
3) single-steeping: get baste, cider and lemon juice by proportioning, mix, heating is boiled, is cooled to 30 DEG C, adds the red bayberry after sterilization, and dipping 5h, drains, and then adopting heated-air drying to the dried fruit water content of 52 DEG C is 85%, obtains red bayberry fruit one time;
4) double-steeping: get milk powder and sweetener by proportioning, add 12 times of water of sweetener gross weight, mix, then be heated to dissolve, be cooled to after normal temperature, add a red bayberry fruit of step 3), dipping 2.5h, pulls out, drains, for subsequent use;
5) dry: red bayberry after step 4) is drained fruit is placed in the drying room of 35 DEG C, and low temperature drying to dried fruit water content is 15%, makes the dry first product of red bayberry;
6) packaging: the dry first product of red bayberry that step 5) is made carries out quality inspection, can dispatch from the factory after packaging.
Claims (4)
1. a red bayberry is dry, it is characterized in that, makes: arbutus 70～80%, baste 1～5%, cider 0.5～2%, lemon juice 1～5%, milk powder 0.1～1%, sweetener 3～10% by the raw material of following percentage by weight.
2. red bayberry according to claim 1 is dry, it is characterized in that, described baste is made up of the component of following weight portion: 3～10 parts of honeysuckles, 1～8 part, the leaf of bamboo, 8～15 parts of peppermints, 5～12 parts of purple perillas, 2～10 parts of mother chrysanthemums, 1～5 part of galingal, 3～12 parts, Radix Glycyrrhizae, its preparation method is: first choose above-mentioned each traditional Chinese medicinal components, clean again, be dried and pulverize, then add 2～8 times of water of above-mentioned 7 kinds of Chinese medicine gross weights, heating decocts 20～40min, filter, filter residue adds 1～5 times of water again, decoct 10～20min, filter, merge filtrate twice, mix, .
3. red bayberry according to claim 1 is dry, it is characterized in that: described sweetener is stevioside or isomalto-oligosaccharide.
4. the dry processing method of red bayberry according to claim 1, is characterized in that, comprises the following steps:
1) red bayberry pretreatment: select grain large, full, maturity is that more than 9 one-tenth new arbutuses is raw material, removes bad fruit, wormed fruit, then clean with clear water, then to be placed in concentration be that 5～10% saline solution soaks 10～20min, then rinse 2～4 times with clear water, drain away the water, for subsequent use;
2) sterilization: the microwave disinfection 20～60s at 70～100 DEG C of the red bayberry after step 1) is drained;
3) single-steeping: get baste, cider and lemon juice by proportioning, mix, heating is boiled, be cooled to 25～40 DEG C, add the red bayberry after sterilization, dipping 2～7h, drain, then adopting heated-air drying to the dried fruit water content of 50～60 DEG C is 80～90%, obtains red bayberry fruit one time;
4) double-steeping: get milk powder and sweetener by proportioning, add 10～15 times of water of sweetener gross weight, mix, then be heated to dissolve, be cooled to after normal temperature, add a red bayberry fruit of step 3), dipping 1～4h, pulls out, drains, for subsequent use;
5) dry: red bayberry after step 4) is drained fruit is placed in the drying room of 28～40 DEG C, and low temperature drying to dried fruit water content is 10～18%, makes the dry first product of red bayberry;
6) packaging: the dry first product of red bayberry that step 5) is made carries out quality inspection, can dispatch from the factory after packaging.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305039A (en) * | 2014-09-30 | 2015-01-28 | 佳沃集团有限公司 | Processing method of dried yellow kiwi fruit |
| CN104473104A (en) * | 2014-11-18 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Production method of vacuum impregnated dried waxberry |
| CN104970170A (en) * | 2015-06-15 | 2015-10-14 | 安徽禾众农业科技有限公司 | Dry green plum and preparation method thereof |
| CN106615587A (en) * | 2016-11-10 | 2017-05-10 | 广西南宁粮香食品有限公司 | Method for preparing dried waxberry |
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| CN103493950A (en) * | 2013-09-05 | 2014-01-08 | 苏州市西山金龙食品有限公司 | Waxberry processed with salt and processing method thereof |
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| CN103444858A (en) * | 2013-09-02 | 2013-12-18 | 福建省农业科学院果树研究所 | Production method of original waxberry leisure food |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305039A (en) * | 2014-09-30 | 2015-01-28 | 佳沃集团有限公司 | Processing method of dried yellow kiwi fruit |
| CN104305039B (en) * | 2014-09-30 | 2017-08-08 | 佳沃（青岛）食品有限公司 | A kind of processing method of gold zone Kiwi berry dried fruit |
| CN104473104A (en) * | 2014-11-18 | 2015-04-01 | 苏州苏东庭生物科技有限公司 | Production method of vacuum impregnated dried waxberry |
| CN104970170A (en) * | 2015-06-15 | 2015-10-14 | 安徽禾众农业科技有限公司 | Dry green plum and preparation method thereof |
| CN106615587A (en) * | 2016-11-10 | 2017-05-10 | 广西南宁粮香食品有限公司 | Method for preparing dried waxberry |
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