以适宜成熟青梅为原料，采取酶解技术，提高出汁率12个百分点；
紫苏梅酱以紫苏、青梅为主原料，配以其它辅料，加工研制而成。
青梅：呵呵，你好好可爱喔。不是我发嗲，是我对你放心不下。
本研究通过正交试验探讨青梅果酱最佳配方，研究青梅果酱的制作工艺。
白果，银杏分量准足短斤缺两葡萄葡萄汁葡萄皮葡萄核青梅
1·The path went on through an orchard of peach, pear, plum, greengage, nectarine and other trees, all laden with ripening fruit.
小径继续穿过一片果园，桃树、梨树、李树、青梅、油桃和其他果树，全都缀满了正在成熟的果实。
2·Perilla greengage jam is made according to the principle of food process.
紫苏梅酱以紫苏、青梅为主原料，配以其它辅料，加工研制而成。
3·The nutritive values of greengage, the current status of its development, the existing problem and the solution are all discussed in the paper.
介绍了青梅的营养价值，开发利用的现状以及现阶段开发利用中存在的问题及解决措施。
4·The zymohydrolysis debitterizing effect is increased, and the original savour of the greengage is kept, the structure is very simple, and the cleaning and the maintenance are very convenient and easy.
既增强酶解脱苦的效果又能保持青梅汁原有的风味，结构十分简单，清洗和维护十分简易。
5·Perilla greengage jam is made according to the principle of food process. The main raw material is Perilla and greengage.
紫苏梅酱以紫苏、青梅为主原料，配以其它辅料，加工研制而成。