CN105994880A - Processing method of sugared preserved hawthorn - Google Patents
Processing method of sugared preserved hawthorn Download PDFInfo
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- CN105994880A CN105994880A CN201610337501.8A CN201610337501A CN105994880A CN 105994880 A CN105994880 A CN 105994880A CN 201610337501 A CN201610337501 A CN 201610337501A CN 105994880 A CN105994880 A CN 105994880A
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- sugar
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- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 235000009917 Crataegus X brevipes Nutrition 0.000 title abstract 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 title abstract 5
- 235000009685 Crataegus X maligna Nutrition 0.000 title abstract 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 title abstract 5
- 235000009486 Crataegus bullatus Nutrition 0.000 title abstract 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 title abstract 5
- 235000009682 Crataegus limnophila Nutrition 0.000 title abstract 5
- 235000004423 Crataegus monogyna Nutrition 0.000 title abstract 5
- 235000002313 Crataegus paludosa Nutrition 0.000 title abstract 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 title abstract 5
- 240000000171 Crataegus monogyna Species 0.000 title 1
- 235000000346 sugar Nutrition 0.000 claims abstract description 21
- 238000009923 sugaring Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 8
- 238000009938 salting Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 235000021028 berry Nutrition 0.000 claims description 25
- 239000000203 mixture Substances 0.000 claims description 23
- 235000013379 molasses Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 235000021110 pickles Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 239000002932 luster Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 3
- 235000021551 crystal sugar Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 5
- 230000029087 digestion Effects 0.000 abstract description 4
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000002401 inhibitory effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 241001092040 Crataegus Species 0.000 abstract 4
- 206010028980 Neoplasm Diseases 0.000 abstract 1
- 238000007605 air drying Methods 0.000 abstract 1
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 201000011510 cancer Diseases 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 description 3
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 description 3
- 230000001093 anti-cancer Effects 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 241000628997 Flos Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000003213 activating effect Effects 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 239000011780 sodium chloride Substances 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 206010027476 Metastases Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000006484 Paeonia officinalis Nutrition 0.000 description 1
- 244000170916 Paeonia officinalis Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000220317 Rosa Species 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- JMFSHKGXVSAJFY-UHFFFAOYSA-N Saponaretin Natural products OCC(O)C1OC(Oc2c(O)cc(O)c3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C1O JMFSHKGXVSAJFY-UHFFFAOYSA-N 0.000 description 1
- 206010039897 Sedation Diseases 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 230000006793 arrhythmia Effects 0.000 description 1
- 206010003119 arrhythmia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- MDZKJHQSJHYOHJ-UHFFFAOYSA-N crataegolic acid Natural products C1C(O)C(O)C(C)(C)C2CCC3(C)C4(C)CCC5(C(O)=O)CCC(C)(C)CC5C4=CCC3C21C MDZKJHQSJHYOHJ-UHFFFAOYSA-N 0.000 description 1
- 230000035613 defoliation Effects 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002366 lipolytic effect Effects 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- MDZKJHQSJHYOHJ-LLICELPBSA-N maslinic acid Chemical compound C1[C@@H](O)[C@H](O)C(C)(C)[C@@H]2CC[C@@]3(C)[C@]4(C)CC[C@@]5(C(O)=O)CCC(C)(C)C[C@H]5C4=CC[C@@H]3[C@]21C MDZKJHQSJHYOHJ-LLICELPBSA-N 0.000 description 1
- 230000009401 metastasis Effects 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000036280 sedation Effects 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 230000004614 tumor growth Effects 0.000 description 1
- SGEWCQFRYRRZDC-VPRICQMDSA-N vitexin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1C1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O SGEWCQFRYRRZDC-VPRICQMDSA-N 0.000 description 1
- PZKISQRTNNHUGF-UHFFFAOYSA-N vitexine Natural products OC1C(O)C(O)C(CO)OC1OC1=C(O)C=C(O)C2=C1OC(C=1C=CC(O)=CC=1)=CC2=O PZKISQRTNNHUGF-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a processing method of sugared preserved hawthorn and belongs to the field of food processing. The processing method is characterized by including: selecting materials; cleaning; air-drying; salting; cleaning; pickling; mixing with sugar; sugaring. The processing method has the advantages that the sugared preserved hawthorn is light red, semitransparent and exquisite and crispy in taste, has sour, sweet and crispy flavor of hawthorn, can soften blood vessels and activate blood stasis and has efficacy of inhibiting blood lipid rise, lowering cholesterol and assisting in cancer resisting. The sugared preserved hawthorn is suitable for people of all ages and convenient to eat and is a green food which is capable of tonifying stomach to help digestion and nutritional and healthy.
Description
Technical field
The present invention relates to belong to food processing technology field, the processing method especially relating to a kind of molasses preserved haw.
Background technology
Fructus Crataegi, Rosaceae defoliation small arbor, bark lead, there is a light yellow hole skin, sprig puce, single leaf alternate, put on an arrow life in brachyplast.Blade width egg shape, corymb, floral white, the later stage is pink, has distinctive odor.Fruit is spherical, ripe rear peony, and surface has light color fleck.Matter is hard, and sarcocarp is thin, and taste is micro-sour and astringent.
The effect of haw berry: in haw berry containing the multivitamin such as Crataegolic acid, citric acid, malic acid and saccharide, calcium, ferrum, phosphorus, etc. multiple nutrients material.The lipolytic enzyme contained in haw berry can promote the food digestion of fats, promotes gastric secretion, also has that removing food stagnancyization is stagnant, activating blood circulation to dissipate blood stasis, vessel softening and a sedation.Often eat haw berry and can also strengthen cardiac muscle, arrhythmia, regulation blood pressure and cholesterol.Possibly together with the compound of a kind of vitexin in haw berry, cancerous cell tumor growth, propagation and infiltration metastasis all there are is certain inhibitory action, play anticancer effect.If dyspeptic problem occurs in human body, haw berry boils together with rice and eats, can be aid digestion, plays again the effect of anticancer adjuvant.
Although haw berry is of high nutritive value, effect is many, but is difficult to storage, is used for being processed into molasses preserved haw not only nutritive value content high, all-ages, and has effect of health care, improves again its economic worth.
Summary of the invention
Present invention aim to address the problem that haw berry is difficult to storage, it is provided that the processing method of a kind of molasses preserved haw.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing method of molasses preserved haw, it is characterised in that: use select materials → clean → dry → salting → clean → pickle → mix the processing process of sugar → sugaring, concrete operation step is:
(1) select materials: selection fruit shape circle is big, core is little, and really matter is tender and crisp, the haw berry that color and luster is the freshest；
(2) clean, dry: with clear water, haw berry is fully rinsed well, then dry moisture；
(3) salting, cleaning: salted down by haw berry with the 3kg spiced salt, took out after 15-20 hour, cleans with clear water, pickles back into cylinder；
(4) pickled: to add 12kg crystal sugar liquid, 5kg Mel, pickled 3-5 days, turn over cylinder every day 2 times；
(5) mix sugar: pickled, haw berry is taken out, drains sucrose solution, carry out mixing sugar, mix sugar and carry out for 2 times, add 3kg soft plantation white sugar for the first time, mix thoroughly；Mix again after 1 day into 5kg Pedicellus et Pericarpium Trapae sugar sugar, mix thoroughly；
(6) sugaring: sugaring was finished product after 5-7 days.
Beneficial effect: product of the present invention is light red, translucent, delicate mouthfeel, delicious and crisp, there is the sour-sweet clear and melodious local flavor of haw berry, this product is possible not only to vessel softening, activating blood circulation to dissipate blood stasis, also has suppression blood fat and raises, reduces cholesterol, effect of anticancer adjuvant.All-ages, instant, is the pollution-free food of a kind of invigorating the stomach and promoting digestion, nutrient health.
Detailed description of the invention
Embodiment 1:
A kind of processing method of molasses preserved haw, concrete operation step is:
(1) select materials: selection fruit shape circle is big, core is little, and really matter is tender and crisp, the haw berry that color and luster is the freshest；
(2) clean, dry: with clear water, haw berry is fully rinsed well, then dry moisture；
(3) salting, cleaning: salted down by haw berry with 12kg fine salt, took out after 4 days, cleans with clear water, pickles back into cylinder；
(4) pickled: to add 20kg maltose and a little lime juice, Flos Lonicerae powder, pickled 8 days, turn over cylinder every day 1 time；
(5) mix sugar: pickled, haw berry is taken out, drains saline, carry out mixing sugar, mix sugar and carry out for 2 times, add 10kg maltose for the first time, mix thoroughly；Mix again into 7kg maltose after 5 days, mix thoroughly；
(6) sugaring: sugaring was finished product after 18 days.
Embodiment 2:
A kind of processing method of molasses preserved haw, concrete operation step is:
(1) select materials: selection fruit shape circle is big, core is little, and really matter is tender and crisp, the haw berry that color and luster is the freshest；
(2) clean, dry: with clear water, haw berry is fully rinsed well, then dry moisture；
(3) salting, cleaning: salted down by haw berry with 17kg fine salt, took out after 2-3 days, cleans with clear water, pickles back into cylinder；
(4) pickled: to add 22kg fructose and a little Bulbus Lilii juice, Daharian rose fruit juice, pickled 9 days, within every 3 days, turn over cylinder 1 time；
(5) mix sugar: pickled, haw berry is taken out, drains saline, carry out mixing sugar, mix sugar and carry out for 3 times, add 14kg brown sugar for the first time, mix thoroughly；Mix again into 6kg brown sugar after 2 days, mix thoroughly；Admix 2kg Flos Chrysanthemi syrup after 7 days again, mix thoroughly；
(6) sugaring: sugaring was finished product after 22 days.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing method of a molasses preserved haw, it is characterised in that: use select materials → clean → dry → salting → clean → pickle → mix the processing process of sugar → sugaring, concrete operation step is:
(1) select materials: selection fruit shape circle is big, core is little, and really matter is tender and crisp, the haw berry that color and luster is the freshest；
(2) clean, dry: with clear water, haw berry is fully rinsed well, then dry moisture；
(3) salting, cleaning: salted down by haw berry with the 3kg spiced salt, took out after 15-20 hour, cleans with clear water, pickles back into cylinder；
(4) pickled: to add 12kg crystal sugar liquid, 5kg Mel, pickled 3-5 days, turn over cylinder every day 2 times；
(5) mix sugar: pickled, haw berry is taken out, drains sucrose solution, carry out mixing sugar, mix sugar and carry out for 2 times, add 3kg soft plantation white sugar for the first time, mix thoroughly；Mix again after 1 day into 5kg Pedicellus et Pericarpium Trapae sugar sugar, mix thoroughly；
(6) sugaring: sugaring was finished product after 5-7 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337501.8A CN105994880A (en) | 2016-05-21 | 2016-05-21 | Processing method of sugared preserved hawthorn |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610337501.8A CN105994880A (en) | 2016-05-21 | 2016-05-21 | Processing method of sugared preserved hawthorn |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105994880A true CN105994880A (en) | 2016-10-12 |
Family
ID=57096338
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610337501.8A Withdrawn CN105994880A (en) | 2016-05-21 | 2016-05-21 | Processing method of sugared preserved hawthorn |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105994880A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712250A (en) * | 2017-11-29 | 2018-02-23 | 广西银木农业科技开发有限公司 | The processing method of fructus crataegi pinnatifidae preserved fruit |
| CN108077540A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The method that pungent hawthorn is made of hawthorn salt embryo |
| CN108208291A (en) * | 2017-12-29 | 2018-06-29 | 贺州市星辉科技有限公司 | The preparation method of hawthorn fruit jelly |
| CN108813080A (en) * | 2018-06-21 | 2018-11-16 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method of smoked plum preserved fruit |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018088A (en) * | 2010-12-03 | 2011-04-20 | 蔡石生 | Method for producing preserved hawthorn fruits |
| CN104799228A (en) * | 2015-03-27 | 2015-07-29 | 王林林 | Processing technology of small sugared cucumbers |
| CN105230949A (en) * | 2015-10-23 | 2016-01-13 | 曾庆明 | Method for processing candied cherry preserved fruit |
| CN105248814A (en) * | 2015-10-26 | 2016-01-20 | 胡本奎 | Processing method of candied globe artichoke health care preserved flower buds |
| CN105265738A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Production method of preserved kumquats processed with honey |
-
2016
- 2016-05-21 CN CN201610337501.8A patent/CN105994880A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102018088A (en) * | 2010-12-03 | 2011-04-20 | 蔡石生 | Method for producing preserved hawthorn fruits |
| CN104799228A (en) * | 2015-03-27 | 2015-07-29 | 王林林 | Processing technology of small sugared cucumbers |
| CN105230949A (en) * | 2015-10-23 | 2016-01-13 | 曾庆明 | Method for processing candied cherry preserved fruit |
| CN105248814A (en) * | 2015-10-26 | 2016-01-20 | 胡本奎 | Processing method of candied globe artichoke health care preserved flower buds |
| CN105265738A (en) * | 2015-11-28 | 2016-01-27 | 南陵百绿汇农业科技有限公司 | Production method of preserved kumquats processed with honey |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712250A (en) * | 2017-11-29 | 2018-02-23 | 广西银木农业科技开发有限公司 | The processing method of fructus crataegi pinnatifidae preserved fruit |
| CN108077540A (en) * | 2017-12-29 | 2018-05-29 | 贺州市星辉科技有限公司 | The method that pungent hawthorn is made of hawthorn salt embryo |
| CN108208291A (en) * | 2017-12-29 | 2018-06-29 | 贺州市星辉科技有限公司 | The preparation method of hawthorn fruit jelly |
| CN108813080A (en) * | 2018-06-21 | 2018-11-16 | 广西田东县味美佳农产品开发有限公司 | A kind of preparation method of smoked plum preserved fruit |
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Application publication date: 20161012 |
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