CN105581297A - Mixed jam and preparation method thereof - Google Patents
Mixed jam and preparation method thereof Download PDFInfo
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- CN105581297A CN105581297A CN201510949133.8A CN201510949133A CN105581297A CN 105581297 A CN105581297 A CN 105581297A CN 201510949133 A CN201510949133 A CN 201510949133A CN 105581297 A CN105581297 A CN 105581297A
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Classifications
-
- 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
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a mixed jam. The mixed jam comprises the following raw material in parts by weight: 28-30 parts of durians, 6-8 parts of rubus hirsutus, 12-14 parts of chrysophyllum cainito, 10-12 parts of blackberries, 14-16 parts of black peaches, 3-5 parts of fruits of lonicera standishii, 10-12 parts of mangoes, 8-10 parts of sugar apples, 15-17 parts of kadsura, 10-12 parts of bananas, 8-10 parts of sweeteners, 30-32 parts of blueberries, 8-10 parts of celery seeds, 8-10 parts of cucumber seeds, 4-6 parts of bitter gourd powder, 3-5 parts of lotus leaf powder, 1-3 parts of hawthorn fruit powder, 4-6 parts of folium mori powder, 12-14 parts of asparagus tea, 15-17 parts of vermiculate thamnolia thallus, 2-4 parts of broad beans, 6-8 parts of coconut milk, 2-4 parts of konjac powder, 6-8 parts of oats and 150-160 arts of maltose. The mixed jam is rich in nutrient and low in glycemic index, and has a certain effect of losing weight.
Description
Technical field
The present invention relates to a kind of assorted jam and preparation method thereof.
Background technology
Jam is, after fruit, sugar and acidity regulator are mixed, to boil with exceeding 100 DEG C of temperature the gelatinous mass forming, and is also jam. Making jam is a kind of method of preserving for a long time fruit. Be mainly used to be applied on bread or toast edible. Though the small-sized fruits such as strawberry, blueberry, grape, rose, or the large-scale fruit such as Lee, orange, apple, peach cut little after, can be made into equally jam, the same time of ovennodulation is not only used a kind of fruit conventionally. Sugar-free jam, par jam or special jam (as: durian, pineapple), just can use colloid. The normal colloid using of jam comprises: pectin, bean gum and Xanthan gum.
But current jam hyperglycaemia generates index, easily cause fat, and nutrition is single, is difficult to meet the demand in market.
Summary of the invention
The technical problem to be solved in the present invention is to provide a kind of nutritious, hypoglycemia patient and have assorted jam of certain fat-reducing effect and preparation method thereof.
For addressing the above problem, the present invention adopts following technical scheme:
A kind of assorted jam and preparation method thereof, comprise the raw material of following parts by weight proportioning: durian 28-30 part, Peng Lei 6-8 part, chrysophyllum cainito 12-14 part, blackberry, blueberry 10-12 part, spade 14-16 part, Lonicera standishii 3-5 part, mango 10-12 part, Sakyamuni 8-10 part, Bu Funa 15-17 part, banana 10-12 part, sweetener 8-10 part, blueberry 30-32 part, celery seed 8-10 part, cucumber seed 8-10 part, balsam pear powder 4-6 part, lotus leaf powder 3-5 part, hawthorn powder 1-3 part, mulberry leaf powder 4-6 part, asparagus tea 12-14 part, snow tea 15-17 part, broad bean 2-4 part, coconut palm slurry 6-8 part, konjaku powder 2-4 part, oat 6-8 part and maltose 150-160 part.
Further, comprise the raw material of following parts by weight proportioning: 150 parts of 30 parts of durians, 6 parts of fluffy Lei, 12 parts of chrysophyllum cainitos, 10 parts of blackberry, blueberry, 14 parts of spades, 3 parts of Lonicera standishiis, 10 parts of mango, 8 parts of Sakyamunis, 15 parts of Bu Funa, 10 parts, banana, 8 parts of sweeteners, 30 parts of blueberries, 8 parts of celery seeds, 8 parts of cucumber seed, 4 parts of balsam pear powders, 3 parts of lotus leaf powders, 1 part of hawthorn powder, 4 parts of mulberry leaf powders, 12 parts of asparagus teas, 15 parts of tea of snow, 2 parts of broad beans, 6 parts, coconut palm slurry, 2 parts of konjaku powders, 6 parts of oats and maltoses.
Further, comprise the raw material of following parts by weight proportioning: 160 parts of 28 parts of durians, 8 parts of fluffy Lei, 14 parts of chrysophyllum cainitos, 12 parts of blackberry, blueberry, 16 parts of spades, 5 parts of Lonicera standishiis, 12 parts of mango, 10 parts of Sakyamunis, 17 parts of Bu Funa, 12 parts, banana, 10 parts of sweeteners, 32 parts of blueberries, 10 parts of celery seeds, 10 parts of cucumber seed, 6 parts of balsam pear powders, 5 parts of lotus leaf powders, 3 parts of hawthorn powder, 6 parts of mulberry leaf powders, 14 parts of asparagus teas, 17 parts of tea of snow, 4 parts of broad beans, 8 parts, coconut palm slurry, 4 parts of konjaku powders, 8 parts of oats and maltoses.
Further, comprise the raw material of following parts by weight proportioning: 155 parts of 29 parts of durians, 7 parts of fluffy Lei, 13 parts of chrysophyllum cainitos, 11 parts of blackberry, blueberry, 15 parts of spades, 4 parts of Lonicera standishiis, 11 parts of mango, 9 parts of Sakyamunis, 16 parts of Bu Funa, 11 parts, banana, 9 parts of sweeteners, 31 parts of blueberries, 9 parts of celery seeds, 9 parts of cucumber seed, 5 parts of balsam pear powders, 4 parts of lotus leaf powders, 2 parts of hawthorn powder, 5 parts of mulberry leaf powders, 13 parts of asparagus teas, 16 parts of tea of snow, 3 parts of broad beans, 7 parts, coconut palm slurry, 3 parts of konjaku powders, 7 parts of oats and maltoses.
Another technical problem that the present invention will solve is to provide a kind of preparation method of assorted jam, comprises the following steps:
1) durian 28-30 part, fluffy Lei 6-8 part, chrysophyllum cainito 12-14 part, blackberry, blueberry 10-12 part, spade 14-16 part, Lonicera standishii 3-5 part, mango 10-12 part, Sakyamuni 8-10 part, Bu Funa 15-17 part, banana 10-12 part and blueberry 30-32 part are taken out to pulp, make pulp, for subsequent use;
2) celery seed 8-10 part, oat 6-8 part are poured in pulverizer and carry out pulverization process together with cucumber seed 8-10 part, be ground into 2000 orders, make powder, for subsequent use;
3) asparagus tea 12-14 part and snow tea 15-17 part are poured in enamelware pot, then add appropriate moisture, heat with high heat 15 minutes, filter, make tea liquid, for subsequent use;
4) by step 3) the tea liquid that makes is poured in low-temperature evaporation thickener and carries out evaporation process, and water content is evaporated to 45% left and right, makes concentrated tea liquid, for subsequent use;
5) pulp broad bean 2-4 part and step 1) being made is poured into the processing of pulling an oar in cooking machine, makes pulp, for subsequent use;
6) by balsam pear powder 4-6 part, lotus leaf powder 3-5 part, hawthorn powder 1-3 part, mulberry leaf powder 4-6 part, coconut palm slurry 6-8 part, konjaku powder 2-4 part, step 2) be poured in vessel together with the pulp that makes with step 5) of the powder that makes, stir, make pastel, for subsequent use;
7) together with the concentrated tea liquid that pastel maltose 150-160 part, sweetener 8-10 part, step 6) being made makes with step 4), be poured in enamelware pot, with slow fire heating, in heating process, constantly stir, heat 15 minutes, obtain jam.
The invention has the beneficial effects as follows: the invention has the beneficial effects as follows: by being added with the fruit such as durian, Peng Lei, chrysophyllum cainito, blackberry, blueberry, spade, contain abundant nutritional labeling, and be added with oat, contain water-soluble fibre and there is the effect that flat edible rear blood sugar rises, and the batching that is combined with the compositions such as broad bean, lotus leaf powder, hawthorn powder, mulberry leaf powder, asparagus tea and snow tea and has lipopenicillinase, antihypertensive effect, makes product have good fat-reducing effect.
Detailed description of the invention
Embodiment 1:
A kind of assorted jam, comprises the raw material of following parts by weight proportioning: 150 parts of 30 parts of durians, 6 parts of fluffy Lei, 12 parts of chrysophyllum cainitos, 10 parts of blackberry, blueberry, 14 parts of spades, 3 parts of Lonicera standishiis, 10 parts of mango, 8 parts of Sakyamunis, 15 parts of Bu Funa, 10 parts, banana, 8 parts of sweeteners, 30 parts of blueberries, 8 parts of celery seeds, 8 parts of cucumber seed, 4 parts of balsam pear powders, 3 parts of lotus leaf powders, 1 part of hawthorn powder, 4 parts of mulberry leaf powders, 12 parts of asparagus teas, 15 parts of tea of snow, 2 parts of broad beans, 6 parts, coconut palm slurry, 2 parts of konjaku powders, 6 parts of oats and maltoses.
A kind of preparation method of assorted jam comprises the following steps:
1) by 30 parts of durians, 6 parts of fluffy Lei, 12 parts of chrysophyllum cainitos, 10 parts of blackberry, blueberry, 14 parts of spades, 3 parts of Lonicera standishiis, 10 parts of mango, 8 parts of Sakyamunis, 15 parts of Bu Funa, 10 parts, banana and 30 parts of taking-up pulp of blueberry, make pulp, for subsequent use;
2) carry out pulverization process by being poured in pulverizer together with 8 parts of 6 parts of 8 parts of celery seeds, oat and cucumber seed, be ground into 2000 orders, make powder, for subsequent use;
3) 12 parts of asparagus teas are poured in enamelware pot with 15 parts of snow tea, then add appropriate moisture, heat with high heat 15 minutes, filter, make tea liquid, for subsequent use;
4) by step 3) the tea liquid that makes is poured in low-temperature evaporation thickener and carries out evaporation process, and water content is evaporated to 45% left and right, makes concentrated tea liquid, for subsequent use;
5) pulp that 2 parts of broad beans and step 1) made are poured into the processing of pulling an oar in cooking machine, make pulp, for subsequent use;
6) by 4 parts of balsam pear powders, 3 parts of lotus leaf powders, 1 part of hawthorn powder, 4 parts of mulberry leaf powders, 6 parts, coconut palm slurry, 2 parts of konjaku powders, step 2) be poured in vessel together with the pulp that makes with step 5) of the powder that makes, stir, make pastel, for subsequent use;
7) together with the concentrated tea liquid that the pastel 150 parts of maltoses, 8 parts of sweeteners, step 6) being made makes with step 4), be poured in enamelware pot, with slow fire heating, in heating process, constantly stir, heat 15 minutes, obtain jam.
Embodiment 2:
A kind of assorted jam, comprises the raw material of following parts by weight proportioning: 160 parts of 28 parts of durians, 8 parts of fluffy Lei, 14 parts of chrysophyllum cainitos, 12 parts of blackberry, blueberry, 16 parts of spades, 5 parts of Lonicera standishiis, 12 parts of mango, 10 parts of Sakyamunis, 17 parts of Bu Funa, 12 parts, banana, 10 parts of sweeteners, 32 parts of blueberries, 10 parts of celery seeds, 10 parts of cucumber seed, 6 parts of balsam pear powders, 5 parts of lotus leaf powders, 3 parts of hawthorn powder, 6 parts of mulberry leaf powders, 14 parts of asparagus teas, 17 parts of tea of snow, 4 parts of broad beans, 8 parts, coconut palm slurry, 4 parts of konjaku powders, 8 parts of oats and maltoses.
A preparation method for assorted jam, comprises the following steps:
1) by 28 parts of durians, 8 parts of fluffy Lei, 14 parts of chrysophyllum cainitos, 12 parts of blackberry, blueberry, 16 parts of spades, 5 parts of Lonicera standishiis, 12 parts of mango, 10 parts of Sakyamunis, 17 parts of Bu Funa, 12 parts, banana and 32 parts of taking-up pulp of blueberry, make pulp, for subsequent use;
2) carry out pulverization process by being poured in pulverizer together with 10 parts of 8 parts of 10 parts of celery seeds, oat and cucumber seed, be ground into 2000 orders, make powder, for subsequent use;
3) 14 parts of asparagus teas are poured in enamelware pot with 17 parts of snow tea, then add appropriate moisture, heat with high heat 15 minutes, filter, make tea liquid, for subsequent use;
4) by step 3) the tea liquid that makes is poured in low-temperature evaporation thickener and carries out evaporation process, and water content is evaporated to 45% left and right, makes concentrated tea liquid, for subsequent use;
5) pulp that 4 parts of broad beans and step 1) made are poured into the processing of pulling an oar in cooking machine, make pulp, for subsequent use;
6) by 6 parts of balsam pear powders, 5 parts of lotus leaf powders, 3 parts of hawthorn powder, 6 parts of mulberry leaf powders, 8 parts, coconut palm slurry, 4 parts of konjaku powders, step 2) be poured in vessel together with the pulp that makes with step 5) of the powder that makes, stir, make pastel, for subsequent use;
7) together with the concentrated tea liquid that the pastel 160 parts of maltoses, 10 parts of sweeteners, step 6) being made makes with step 4), be poured in enamelware pot, with slow fire heating, in heating process, constantly stir, heat 15 minutes, obtain jam.
Embodiment 3:
A kind of assorted jam, comprises the raw material of following parts by weight proportioning: 155 parts of 29 parts of durians, 7 parts of fluffy Lei, 13 parts of chrysophyllum cainitos, 11 parts of blackberry, blueberry, 15 parts of spades, 4 parts of Lonicera standishiis, 11 parts of mango, 9 parts of Sakyamunis, 16 parts of Bu Funa, 11 parts, banana, 9 parts of sweeteners, 31 parts of blueberries, 9 parts of celery seeds, 9 parts of cucumber seed, 5 parts of balsam pear powders, 4 parts of lotus leaf powders, 2 parts of hawthorn powder, 5 parts of mulberry leaf powders, 13 parts of asparagus teas, 16 parts of tea of snow, 3 parts of broad beans, 7 parts, coconut palm slurry, 3 parts of konjaku powders, 7 parts of oats and maltoses.
A preparation method for assorted jam, comprises the following steps:
1) by 29 parts of durians, 7 parts of fluffy Lei, 13 parts of chrysophyllum cainitos, 11 parts of blackberry, blueberry, 15 parts of spades, 4 parts of Lonicera standishiis, 11 parts of mango, 9 parts of Sakyamunis, 16 parts of Bu Funa, 11 parts, banana and 31 parts of taking-up pulp of blueberry, make pulp, for subsequent use;
2) carry out pulverization process by being poured in pulverizer together with 9 parts of 7 parts of 9 parts of celery seeds, oat and cucumber seed, be ground into 2000 orders, make powder, for subsequent use;
3) 13 parts of asparagus teas are poured in enamelware pot with 16 parts of snow tea, then add appropriate moisture, heat with high heat 15 minutes, filter, make tea liquid, for subsequent use;
4) by step 3) the tea liquid that makes is poured in low-temperature evaporation thickener and carries out evaporation process, and water content is evaporated to 45% left and right, makes concentrated tea liquid, for subsequent use;
5) pulp that 3 parts of broad beans and step 1) made are poured into the processing of pulling an oar in cooking machine, make pulp, for subsequent use;
6) by 5 parts of balsam pear powders, 4 parts of lotus leaf powders, 2 parts of hawthorn powder, 5 parts of mulberry leaf powders, 7 parts, coconut palm slurry, 3 parts of konjaku powders, step 2) be poured in vessel together with the pulp that makes with step 5) of the powder that makes, stir, make pastel, for subsequent use;
7) together with the concentrated tea liquid that the pastel 155 parts of maltoses, sweetener 8-10 part, step 6) being made makes with step 4), be poured in enamelware pot, with slow fire heating, in heating process, constantly stir, heat 15 minutes, obtain jam.
Experimental example:
Experimental subjects: 120 triers, randomized is divided into 3 groups: control group one, control group two and experimental group, every group of 40 people.
Test method: control group one uses the jam of import on the market, control group two uses general on the market jam, and be 2 months service time, and experimental group is used assorted jam of the present invention, and be 2 months service time.
Criterion:
Effect is remarkable: in blood, fat content reduces, and blood sugar reaches normalization gradually.
Effect is general: blood sugar is in a slight decrease.
Side effect: blood sugar and blood fat raise.
The user of the 3 groups effect comparison of 1st month, the results are shown in following table:
The user of the 3 groups effect comparison of 2nd month, the results are shown in following table:
By 3 groups of experiments are checked, there is not using side effect in experimental group, and it is good that experimental group and control group one and control group two are compared result of use.
In order further to detect the nutritional labeling of assorted jam of the present invention, using the of the present invention assorted jam of 100g as experimental group, the general jam on the market of 100g as a control group, has carried out respectively nutritional labeling detection, and concrete outcome is as shown in the table:
Check by experiment, assorted jam of the present invention is nutritious compared with jam on the market.
The invention has the beneficial effects as follows: by being added with the fruit such as durian, Peng Lei, chrysophyllum cainito, blackberry, blueberry, spade, contain abundant nutritional labeling, and be added with oat, contain water-soluble fibre and there is the effect that flat edible rear blood sugar rises, and the batching that is combined with the compositions such as broad bean, lotus leaf powder, hawthorn powder, mulberry leaf powder, asparagus tea and snow tea and has lipopenicillinase, antihypertensive effect, makes product have good fat-reducing effect.
Typical case:
Lee, in Shenzhen reading, Lee is often using jam and bread as breakfast, after a period of time, Lee's health starts to get fat, and Lee just recognizes it is the problem of jam, just start to change the jam that other sugar contents are low, get up but never improvement, and Lee is gradually fertile, but Lee eats after assorted jam of the present invention, realize excellent taste, so Lee determines edible a period of time again, after some months, Lee's health reverts to former state gradually.
The above, be only the specific embodiment of the present invention, but protection scope of the present invention is not limited to this, and any variation of expecting without creative work or replacement all should be encompassed in protection scope of the present invention.
Claims (5)
1. an assorted jam, it is characterized in that, comprise the raw material of following parts by weight proportioning: durian 28-30 part, Peng Lei 6-8 part, chrysophyllum cainito 12-14 part, blackberry, blueberry 10-12 part, spade 14-16 part, Lonicera standishii 3-5 part, mango 10-12 part, Sakyamuni 8-10 part, Bu Funa 15-17 part, banana 10-12 part, sweetener 8-10 part, blueberry 30-32 part, celery seed 8-10 part, cucumber seed 8-10 part, balsam pear powder 4-6 part, lotus leaf powder 3-5 part, hawthorn powder 1-3 part, mulberry leaf powder 4-6 part, asparagus tea 12-14 part, snow tea 15-17 part, broad bean 2-4 part, coconut palm slurry 6-8 part, konjaku powder 2-4 part, oat 6-8 part and maltose 150-160 part.
2. the assorted jam of one as claimed in claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 150 parts of 30 parts of durians, 6 parts of fluffy Lei, 12 parts of chrysophyllum cainitos, 10 parts of blackberry, blueberry, 14 parts of spades, 3 parts of Lonicera standishiis, 10 parts of mango, 8 parts of Sakyamunis, 15 parts of Bu Funa, 10 parts, banana, 8 parts of sweeteners, 30 parts of blueberries, 8 parts of celery seeds, 8 parts of cucumber seed, 4 parts of balsam pear powders, 3 parts of lotus leaf powders, 1 part of hawthorn powder, 4 parts of mulberry leaf powders, 12 parts of asparagus teas, 15 parts of tea of snow, 2 parts of broad beans, 6 parts, coconut palm slurry, 2 parts of konjaku powders, 6 parts of oats and maltoses.
3. the assorted jam of one as claimed in claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 160 parts of 28 parts of durians, 8 parts of fluffy Lei, 14 parts of chrysophyllum cainitos, 12 parts of blackberry, blueberry, 16 parts of spades, 5 parts of Lonicera standishiis, 12 parts of mango, 10 parts of Sakyamunis, 17 parts of Bu Funa, 12 parts, banana, 10 parts of sweeteners, 32 parts of blueberries, 10 parts of celery seeds, 10 parts of cucumber seed, 6 parts of balsam pear powders, 5 parts of lotus leaf powders, 3 parts of hawthorn powder, 6 parts of mulberry leaf powders, 14 parts of asparagus teas, 17 parts of tea of snow, 4 parts of broad beans, 8 parts, coconut palm slurry, 4 parts of konjaku powders, 8 parts of oats and maltoses.
4. the assorted jam of one as claimed in claim 1, it is characterized in that, comprise the raw material of following parts by weight proportioning: 155 parts of 29 parts of durians, 7 parts of fluffy Lei, 13 parts of chrysophyllum cainitos, 11 parts of blackberry, blueberry, 15 parts of spades, 4 parts of Lonicera standishiis, 11 parts of mango, 9 parts of Sakyamunis, 16 parts of Bu Funa, 11 parts, banana, 9 parts of sweeteners, 31 parts of blueberries, 9 parts of celery seeds, 9 parts of cucumber seed, 5 parts of balsam pear powders, 4 parts of lotus leaf powders, 2 parts of hawthorn powder, 5 parts of mulberry leaf powders, 13 parts of asparagus teas, 16 parts of tea of snow, 3 parts of broad beans, 7 parts, coconut palm slurry, 3 parts of konjaku powders, 7 parts of oats and maltoses.
5. a preparation method for assorted jam, is characterized in that, comprises the following steps:
1) durian 28-30 part, fluffy Lei 6-8 part, chrysophyllum cainito 12-14 part, blackberry, blueberry 10-12 part, spade 14-16 part, Lonicera standishii 3-5 part, mango 10-12 part, Sakyamuni 8-10 part, Bu Funa 15-17 part, banana 10-12 part and blueberry 30-32 part are taken out to pulp, make pulp, for subsequent use;
2) celery seed 8-10 part, oat 6-8 part are poured in pulverizer and carry out pulverization process together with cucumber seed 8-10 part, be ground into 2000 orders, make powder, for subsequent use;
3) asparagus tea 12-14 part and snow tea 15-17 part are poured in enamelware pot, then add appropriate moisture, heat with high heat 15 minutes, filter, make tea liquid, for subsequent use;
4) by step 3) the tea liquid that makes is poured in low-temperature evaporation thickener and carries out evaporation process, and water content is evaporated to 45% left and right, makes concentrated tea liquid, for subsequent use;
5) pulp broad bean 2-4 part and step 1) being made is poured into the processing of pulling an oar in cooking machine, makes pulp, for subsequent use;
6) by balsam pear powder 4-6 part, lotus leaf powder 3-5 part, hawthorn powder 1-3 part, mulberry leaf powder 4-6 part, coconut palm slurry 6-8 part, konjaku powder 2-4 part, step 2) be poured in vessel together with the pulp that makes with step 5) of the powder that makes, stir, make pastel, for subsequent use;
7) together with the concentrated tea liquid that pastel maltose 150-160 part, sweetener 8-10 part, step 6) being made makes with step 4), be poured in enamelware pot, with slow fire heating, in heating process, constantly stir, heat 15 minutes, obtain jam.
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| CN201510949133.8A CN105581297A (en) | 2015-12-18 | 2015-12-18 | Mixed jam and preparation method thereof |
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| CN201510949133.8A CN105581297A (en) | 2015-12-18 | 2015-12-18 | Mixed jam and preparation method thereof |
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| CN105581297A true CN105581297A (en) | 2016-05-18 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105941751A (en) * | 2016-05-25 | 2016-09-21 | 郎溪县天香油用牡丹种植专业合作社 | Peony health tea cream and preparation method thereof |
| CN106036680A (en) * | 2016-06-13 | 2016-10-26 | 王卫华 | Lonicera-fragrantissima-flavored tamarind jam and preparation method |
| CN106307347A (en) * | 2016-08-19 | 2017-01-11 | 李松林 | Carya illinoensis koch jam and preparation method thereof |
| CN106307303A (en) * | 2016-08-18 | 2017-01-11 | 江新祥 | Winter cherry jam and making method thereof |
| CN106912859A (en) * | 2017-01-23 | 2017-07-04 | 湖南农业大学 | A kind of processing method of black tiger jam and black tiger jam prepared by this method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101263910A (en) * | 2007-03-16 | 2008-09-17 | 李文化 | Fat-reducing science and technology cooking |
| CN102793093A (en) * | 2011-05-26 | 2012-11-28 | 施灵玲 | Multi-flavor compound jam and preparation method thereof |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101263910A (en) * | 2007-03-16 | 2008-09-17 | 李文化 | Fat-reducing science and technology cooking |
| CN102793093A (en) * | 2011-05-26 | 2012-11-28 | 施灵玲 | Multi-flavor compound jam and preparation method thereof |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105941751A (en) * | 2016-05-25 | 2016-09-21 | 郎溪县天香油用牡丹种植专业合作社 | Peony health tea cream and preparation method thereof |
| CN106036680A (en) * | 2016-06-13 | 2016-10-26 | 王卫华 | Lonicera-fragrantissima-flavored tamarind jam and preparation method |
| CN106307303A (en) * | 2016-08-18 | 2017-01-11 | 江新祥 | Winter cherry jam and making method thereof |
| CN106307347A (en) * | 2016-08-19 | 2017-01-11 | 李松林 | Carya illinoensis koch jam and preparation method thereof |
| CN106912859A (en) * | 2017-01-23 | 2017-07-04 | 湖南农业大学 | A kind of processing method of black tiger jam and black tiger jam prepared by this method |
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Application publication date: 20160518 |