CN100393239C - Vacuum penetration processing method and apparatus - Google Patents

Vacuum penetration processing method and apparatus Download PDF

Info

Publication number
CN100393239C
CN100393239C CN 200510019824 CN200510019824A CN100393239C CN 100393239 C CN100393239 C CN 100393239C CN 200510019824 CN200510019824 CN 200510019824 CN 200510019824 A CN200510019824 A CN 200510019824A CN 100393239 C CN100393239 C CN 100393239C
Authority
CN
Grant status
Grant
Patent type
Prior art keywords
vacuum
vacuum infiltration
sauce
process
honey
Prior art date
Application number
CN 200510019824
Other languages
Chinese (zh)
Other versions
CN1775087A (en )
Inventor
陈运中
Original Assignee
武汉工业学院
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Grant date

Links

Abstract

一种真空渗透加工工艺及装置,其技术要点是:畜禽肉类、水产品、果蔬的糟制、蜜制、卤制、酱制等着味、着色加工,酱、腌制品的脱盐、软化、护色等加工和蛋白质类纺织品的着色、上浆等加工在由真空桶、真空泵、储料罐、三通阀和管道等组成的真空渗透装置中进行真空渗透加工;其工艺具有省时、节能、卫生、环保,提高产品品质的优点。 A method of processing vacuum infiltration process and apparatus, technical points are: meat and poultry, seafood, fruits and vegetables made worse, honey, bittern, waiting sauce flavor, color processing, sauces, pickled products, desalting, softening , color processing and other proteins coloring textiles, sizing and other processing vacuum infiltration process apparatus by a vacuum in a vacuum infiltration tub, pump, storage tank, the three-way valves and pipes consisting of; process has its saving, energy , health, environmental protection, improve product quality advantages.

Description

一种真空渗透加工工艺及装置所属技术领域 A vacuum infiltration skilled process and apparatus

本发明属于食品加工或纺织印染技术领域,具体涉及一种食品的着味、着色、护色、脱盐、软化等或蛋白质类纺织品着色、上桨等的真空渗透加工工艺及装置。 The present invention belongs to the technical field of textile dyeing or food processing, particularly relates to the taste of a food coloring, color protection, desalination, softening or colored textiles proteins, such as the paddle vacuum infiltration process and apparatus.

背景技术 Background technique

作为现有技术,畜禽肉类、水产品、果蔬的蜜制、糟制、酱制卤制等着味或着色,酱、腌制品的护色、脱盐、软化,蚕丝或植物蛋白纺织品的着色方法,通常采用长时间浸泡、或高温、或高温高压蒸煮。 As the prior art, meat, poultry, seafood, fruits and vegetables honey, made worse, marinated sauce more taste or colored, paste, pickled products, color protection, desalination, softening, or silk textiles colored vegetable protein The method, usually long soak, or high temperature, or high temperature autoclaving. 如:传统酱制品一般要在酱缸(池)中酱制l-3个月;传统醉鱼生产, 一般在秋冬气温较低季节生产,鱼经腌制、风干后,用黄酒糟制l-3个月,耗时长,不卫生,常常有产品因腐败而损耗,而且,产品质量不稳定,缺乏工业化生产的工艺和设备,很受群众欢迎的传统蜜制、糟制、酱制和卤制等食品无法工业化生产。 Eg: traditional butter product generally in the vat (pool) sauce l-3 months; Buddleja conventional production, generally in the low temperature winter season production, fish pickled, dried, manufactured by yellow lees l-3 months, time-consuming, unsanitary, often the product due to corruption and loss, and unstable product quality, the lack of industrial production processes and equipment, very popular with the masses of traditional honey, bad system, sauce and other food bittern unable to industrial production. 传统腌制品因含盐量高,加工产品或食用时要脱盐,传统方法是在水(或淘米水)中浸泡l-2天,气温高时,很容易变质。 Traditional pickled products due to the high salt content, to the processing of food products or desalting, the conventional method was immersed in water (or rice water) in l-2 days at high temperature, it is perishable. 这些方法存在严重缺陷,长时间浸泡、环境卫生差,既费时,需要场地器具大高温高压蒸煮,既消耗大量能源,又导致产品质和风味变差。 These methods exist serious defects, long soak, poor sanitation, time-consuming, require large high temperature and pressure cooking appliance field, not only consume a lot of energy, but also leads to deterioration of product quality and flavor.

发明内容 SUMMARY

本发明的目的就是为了克服上述现有技术的不足,提供一种既节 The object of the present invention is to overcome the disadvantages of the prior art, providing both a section

,又不卫生,高温或量下降,食品的口感 , Unhygienic, high or decreased, the taste of food

省时间,节省能源,又卫生,且能更好保持食品品质和纺织品品质的工艺技术和装置。 Save time, save energy, and health, and can better maintain the quality of food and quality of textile technology and equipment.

本发明的目的可以通过下述技术方案来实现: Object of the present invention can be achieved by the following technical scheme:

一种真空渗透加工工艺及其装置,是在畜禽肉类、水产品、果蔬等食品的糟制、蜜制、卤制、酱制等着味、着色加工,酱、腌制品的脱盐、软化、护色等加工和蛋白质类纺织品的着色、上染等的真空渗透加工,可以在一种由真空桶、真空泵、储料罐、三通阀和管道等组成的真空渗透装置中进行。 A vacuum infiltration process and apparatus is made in bad food poultry meat, seafood, fruits and vegetables, honey, bittern, waiting sauce flavor, color processing, sauces, pickled products, desalting, softening coloring and color protection proteins and other processing of textiles, such as vacuum infiltration dyeing processing may be performed in a vacuum by the vacuum infiltration apparatus bucket, pump, storage tank, the three-way valves and pipes thereof. 其真空渗透加工工艺的主要步骤包括:① 原料预处理、②在真空桶中加入物料、③抽真空、©加入渗透液(着味剂或着色剂等),⑤充入惰性气体(或不充入惰性气体)、⑥真空渗透、⑦放气平衡内外压力、⑧卸料过程。 The main vacuum infiltration process steps include: ① raw material pretreatment, ② the addition of the material in a vacuum tub, ③ vacuum, © permeate was added (with flavoring or coloring agents and the like), ⑤ filled with inert gas (or insufficient inert gas), ⑥ vacuum infiltration, ⑦ balance air pressure inside and outside the discharge, ⑧ unloading process. 其关键之处在于:首先将要加工的食品物料加入真空桶中,通过真空泵抽真空,把被着味或着色的物料内部和间隙中的空气抽走,在负压下将渗透液(着味剂或着色剂)泵入,再充入(或不充入)惰性气体(C02或N2),在被着味或着色的物料内外形成压力差,在压差作用下,加快着味或着色物质向物料内部中心的渗透速度,縮短着味或着色的时间,同时,避免着味或着色过程中的高温或高压操作,节省能源,在密封条件下,可以防止氧化,有利于提高食品或纺织品的内在品质,特别是的口感,风味和卫生质量。 The key is that: first food material to be processed is added to the tub vacuum by a vacuum pump, the interior is the taste or coloring materials and pumped air in the gap, the negative pressure in the permeate (the flavoring or colorants) pumped refilled (or charged) an inert gas (C02 or N2 of), are formed in the taste or colored material inside and outside pressure difference, by the pressure differential, accelerate to the taste or coloring matter permeation velocity of the material inside the central shorten the time flavored or colored, while avoiding the taste or coloring during high temperature or high pressure operation, energy saving, in a sealed condition, to prevent oxidation, help to improve the food or textile intrinsic quality, especially taste, flavor and quality of health.

而且,其真空渗透装置主要由真空桶、真空泵、储料罐、高压钢瓶、真空表、进料口、卸料口、三通阀和管道等组成,结构紧凑,投 Further, vacuum infiltration device consists of a vacuum tub, pump, storage tank, high-pressure cylinders, vacuum gauge, a feed inlet, a discharge outlet, the three-way valves and piping and other components, compact structure, cast

资小,使用安全、方便。 Owned a small, safe and convenient.

并且,原料预处理包括清理、去杂、剖杀、去鳞、去皮、干燥、 热水漂烫等处理,根据不同的食品原料其原料预处理的方法和操作条件是有差异的,为了提高物料的渗透速度, 一般进行干燥脱水,以便内部形成空隙结构,以便渗透液的渗透是必要的。 Further, the raw material pretreatment includes cleaning, to miscellaneous, sacrificed, descaled, peeled, dried, hot water blanching treatment, etc., according to different methods of pretreatment foodstuff raw materials and operating conditions are different, in order to improve permeation velocity of the material, dehydration is generally carried out, so that the internal void structure are formed so as to permeate the permeate is necessary.

并且,畜禽肉类包括牛、羊、猪、兔、狗、驴肉,鸡、鸭、鹅肉 And meat, and poultry including cattle, sheep, pigs, rabbits, dogs, donkey, chicken, duck, goose

及其副产品和下脚料等;水产品包括淡水鱼、虾、蟹等,海水鱼、虾、 螃等;果蔬包括坚果、浆果、山野菜和种植蔬菜。 Its by-products and scraps; aquatic products including fish, shrimp, crabs and other marine fish, shrimp, crab and so on; fruits and vegetables, including nuts, berries, wild vegetables and planting vegetables. 蛋白质类纺织品包括真丝、植物蛋白仿丝和混纺织品。 Textiles include silk proteins, vegetable proteins and mixed imitation silk textiles. 使用范围广泛。 Using a wide range.

并且,所述着味剂是糟制剂、或蜜制剂、或酱料、或卤料等,食品糟制剂是由含有黄酒1-50%、或米酒酿1-80%、或白酒1-50%中一种或几种与其它调味品1-10%等与水调配而成;食品蜜制剂是由含有蔗糖1-90%、果葡糖浆1-90%、蜂蜜1-90%、麦芽糖浆1-90%中一种或几种与其他调味物质1-5%与水调配而成;酱料是由剁椒酱1-100°/。 And wherein the agent is a bad taste formulation, preparation or honey, or sauce, or a halogen materials such as food preparation is bad liquor containing 1-50% rice wine, rice fermented or 1-80%, or 1-50% with one or several other condiments 1-10% with water, such deployment; food is honey formulation containing 1-90% sucrose, 1-90% fructose syrup, honey, 1-90% maltose syrup 1 in 90% of one or more other flavoring substances 1-5% water deployment; Duojiao butter sauce is 1-100 ° /. 、 豆鼓酱1-100%、麻辣酱1-100%、豆瓣酱1-100%、麦面酱1-100%、 , Dougu sauce 1-100%, 1-100% spicy sauce, bean paste 1-100%, 1-100% wheat flour paste,

糟姜1-100%等中的一种或几种与其他调味品0-10%调配而成;卣料 One or more bad 1-100% ginger like formulations with other condiments from 0-10%; wine container material

是由辣椒1-20%、花椒1-15%、胡椒1-10%、生姜1-5%、 丁香1-5%、 茴香0-5%等及其他调味品1-10%与水调配而成。 It is 1-20% and the pepper, pepper 1-15%, 1-10% pepper, ginger, 1-5%, 1-5%, cloves, fennel and other condiments, etc. 0-5% and 1-10% water formulations to make.

并且,脱盐、软化、护色剂是水,或钙盐、钠盐、钾盐等无机盐类、合成有机物、天然产物及其复配物质的0.10-5%水溶液。 And, desalting, softening, color protection agent is 0.10 to 5% aqueous solution of water, or a calcium, sodium, potassium and other inorganic salts, synthetic organic compounds, natural products and their complex materials.

本发明所具有的优点: The present invention has the advantage that:

为食品的着味、着色提供了一种工业化生产的快速、卫生的新工艺及装置; Provides fast, hygienic new process and device for the industrial production of food with flavor, coloring;

为腌制、酱制食品的脱盐、软化、护色提供了一种工业化生产的快速、卫生的新工艺及装置; Provides fast, hygienic new process and device for the industrial production of pickled, sauce food desalination, softening, color protection;

为蛋白质类纺织品的着色、上浆提供了一种工业化生产的快速、 节能新工艺及装置; It provides a rapid, energy-efficient new process and apparatus for industrial production of proteins of textile coloring, sizing;

节省能源和时间、无环境污染。 Save energy and time, no environmental pollution.

附图说明 BRIEF DESCRIPTION

附图1是本发明的真空渗透装置示意图,图中1、 2—三通阀, 3、 4、 5、 IO—阀门,6—高压钢瓶,7—压力表,8—储料罐,9一泵, ll一真空桶,12—进料口, 13—真空表,14一真空泵,15—卸料口。 Figure 1 is a schematic view of a vacuum infiltration apparatus of the present invention, FIG. 1, a 2-way valve, 3, 4, 5, IO- valve, high pressure cylinders 6-, 7- gauge, 8 storage tank, a 9 pumps, ll a vacuum tub, 12 inlet, 13 a vacuum gauge, a vacuum pump 14, the discharge port 15.

附图2是本发明的工艺流程示意图。 Figure 2 is a schematic process flow diagram of the present invention.

具体实施方式 detailed description

以下结合附图对本发明进行进一步详述。 BRIEF described in further detail below in conjunction with the present invention.

实施例1:醉鱼真空渗透加工 Example 1: Buddleja vacuum infiltration process

参见图l和图2。 Referring to FIGS. L and 2.

活鱼经清洗、去鳞、剖割、去内脏和清洗、低温低盐腌制、低温干燥脱水,真空渗透,然后低温熟成,计量装袋、真空封口,再经杀菌、冷却制成酒糟鱼。 Fish cleaning, to the scales, a cross-sectional cutting, gutting and cleaning, low temperature curing salt, low temperature dehydration, vacuum infiltration, and low temperature aging, bagging measurement, vacuum sealed, and then sterilized, cooled fish lees formed. 其糟制剂配方:黄酒(或米酒酿)1500ml,白糖100g,味精100g, 丁香5g,小茴香5g,辣椒15g ,花椒3g,胡椒15g,陈皮15g,白酒50ml。 Which bad Formulation Formulation: wine (or fermented m) 1500ml, sugar 100g, MSG 100g, clove 5g, cumin 5g, pepper 15g, pepper 3g, pepper 15g, tangerine peel 15g, liquor 50ml. 将调味料按配方比例称取后,加水煮制,煮制好后,趁热加入白糖,味精,使之完全溶化,过滤。 The seasoning according to formula ratio Weigh, add boiling system, good after cooking, hot add sugar, monosodium glutamate, make it completely melted, filtered. 去渣取汁,将黄酒(或米酒酿过滤后)与调味剂调配,待用。 To slag juice, (m fermented or after filtration) The flavor formulation with the wine, and set aside. 将低温干燥脱水的鱼块加入真空桶内,关闭进料口,开启真空泵抽真空,当真空度 The low-temperature vacuum dehydration fish is added to the barrel, closing the feed inlet, a vacuum pump is turned on, when the degree of vacuum

达0.08-0.09MPa时,关闭真空阀,开启料液阀,将调味汁泵入真空桶,使料液维持一定高度,形成液面压差,无须加热,常温下进行真空渗透,5-6时间后,开启通气阀,使内外压力平衡,开启卸料阀, 将鱼取出,再经低温熟成2天即可装袋、真空封口,再经杀菌、冷却制成酒糟鱼。 And up to 0.08-0.09MPa, the vacuum valve closed, the liquid feed valve opened, the sauce into the vacuum pump barrel, feed liquid to maintain a certain height, liquid level pressure differential is formed, without heating, at room temperature, vacuum infiltration, 5-6 times after opening the vent valve, the pressure balance inside and outside, open the discharge valve, the fish removed, and then the low temperature aging 2 days to bagging, vacuum sealed, and then sterilized, cooled fish lees formed. 达到传统方法同样风味的醉鱼。 Traditional methods to achieve the same flavor of the fish drunk.

实施例2:鹅颈真空渗透卤制 Example 2: Halogen gooseneck vacuum infiltrated

参见图1和图2。 Referring to Figures 1 and 2.

鹅颈去皮清洗去血,沥干,在沸水中烫漂,沥干,将沥千后鹅颈加入真空桶内,关闭进料口,开启真空泵抽真空,当真空度达0.08-0.09MPa时,关闭真空阀,开启料液阀,将调味汁泵入真空桶, 使料液维持一定高度,形成液面压差,无须加热,常温下进行真空渗透,5-6时间后,幵启通气阀,使内外压力平衡,开启卸料阀,将鹅颈取出,装袋、真空封口,再经杀菌、冷却制成卤鹅颈。 Gooseneck peeled to clean the blood, drain, blanching in boiling water, drained, after the gooseneck Lek one thousand barrel added vacuo, charge port was closed, a vacuum pump is turned on, when the degree of vacuum of 0.08-0.09MPa , the vacuum valve closed, the liquid feed valve opened, the sauce into the vacuum pump barrel, feed liquid to maintain a certain height, liquid level pressure differential is formed, without heating, at room temperature, vacuum infiltration, 5-6 time, turn on the valve Jian , pressure balance inside and outside, opening the discharge valve to remove the gooseneck, bag, vacuum sealed, and then sterilized, cooled halogen gooseneck made. 达到传统方法同样风味。 Traditional methods to achieve the same flavor. 保证卤透味,肉质有嚼劲,风味突出,口感好。 Halogen guarantee through taste, chewy meat, outstanding flavor, taste good.

实施例3:火腿真空渗透脱盐 Example 3: Ham vacuum infiltration desalination

参见图l和图2。 Referring to FIGS. L and 2.

火腿分切成需要大小的块状,加入真空桶内,关闭进料口,开启真空泵抽真空,当真空度达0.08Mpa以上时,关闭真空阀,开启料液阀,将0.1%盐水泵入真空桶,使料液维持一定高度,形成液面压差, 无须加热,常温下进行真空渗透,2-3时间后,开启通气阀,使内外压力平衡,开启卸料阀,将火腿取出,若达不到要求,换水重复一次。 Ham cut into the required size of the block, the vacuum was added barrel, closing the feed inlet, a vacuum pump is turned on, when the degree of vacuum of 0.08Mpa or more, closing the vacuum valve, the valve opening stock solution, 0.1% saline into the vacuum pump barrel, feed liquid to maintain a certain height, liquid level pressure differential is formed, without heating, vacuum infiltration at room temperature, after 2-3 times, opening the vent valve, the pressure balance inside and outside, open the discharge valve, to remove the ham, if up to less than requirements, changing the water repeat.

Claims (3)

  1. 1、一种真空渗透加工工艺,其特征在于:真空渗透加工工艺包括:原料预处理,在真空桶中加入物料,抽真空,加入着色剂或着味剂或软化剂或护色剂,充入惰性气体,恒压真空渗透,卸压,卸料,其真空渗透采用的装置包括:真空桶和真空泵和储料罐和高压钢瓶和真空表和进料口和卸料口和三通阀和管道。 A vacuum infiltration process, comprising: a vacuum infiltration process comprising: a feed pretreatment materials were added in barrel vacuo, vacuum, or the addition of a colorant or flavoring or softener color care agents, charged an inert gas, a constant pressure vacuum infiltration, pressure relief, unloading, using vacuum infiltration apparatus which comprises: a vacuum pump and the tub and the supply vessel and the high pressure cylinder and the vacuum gauge and a feed inlet and a discharge outlet and three-way valves and piping .
  2. 2、 根据权利要求1所述的一种真空渗透加工工艺,其特征在于:所述着味剂是糟制剂或蜜制剂或酱料或卤料;食品糟制剂是包括黄酒1-50%或米酒酿1-80%或白酒1-50%中一种或几种,加水调配而成;食品蜜制剂是包括蔗糖1-90%或果葡糖浆1-90%或蜂蜜1-90%或麦芽糖浆1-90%中一种或几种,加水调配而成;酱料是包括剁椒酱1-100%或豆豉酱1-100%或麻辣酱1-100%或豆瓣酱1-100%或麦面酱1-100%或糟姜1-100%中一种或几种调配而成;卣料是包括辣椒1-20%或花椒1-15%或胡椒1-10%或生姜1-5%或丁香1-5%或茴香0-5%中一种或几种,加水调配而成。 2. A vacuum infiltration as claimed in claim 1 said process, characterized in that: the taste of the agent or formulation is bad honey sauce formulation or feed or a halogen; bad food formulation comprising 1-50% or rice wine fermented liquor to 80% or 1-50% or more of a medium, adding water deployment; honey food formulation comprising 1-90% sucrose or high fructose corn syrup or honey, 1-90%, or 1-90% maltose syrup 1-90% of one or more of water was added deployment; Duojiao butter sauce comprising 1-100% or 1-100% black bean sauce or spicy sauce or soybean paste 1-100% or 1-100% wheat 1-100% worse sauce or ginger 1-100% of one or more deployment; wine container material comprising 1-20% chilli pepper or pepper 1-10% or 1-15% or 1-5% of ginger clove or 1-5%, or 0-5% anisole in one or more of water was added deployment.
  3. 3、根据权利要求1所述的一种真空渗透加工工艺,其特征在于:着色剂是食用合成色素或天然色素的0.10-20%水溶液组成。 3. A vacuum infiltration as claimed in claim 1 said process, wherein: the colorant is 0.10 to 20% aqueous solution of edible natural pigment or synthetic pigment composition.
CN 200510019824 2005-11-17 2005-11-17 Vacuum penetration processing method and apparatus CN100393239C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN 200510019824 CN100393239C (en) 2005-11-17 2005-11-17 Vacuum penetration processing method and apparatus

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN 200510019824 CN100393239C (en) 2005-11-17 2005-11-17 Vacuum penetration processing method and apparatus

Publications (2)

Publication Number Publication Date
CN1775087A true CN1775087A (en) 2006-05-24
CN100393239C true CN100393239C (en) 2008-06-11

Family

ID=36764902

Family Applications (1)

Application Number Title Priority Date Filing Date
CN 200510019824 CN100393239C (en) 2005-11-17 2005-11-17 Vacuum penetration processing method and apparatus

Country Status (1)

Country Link
CN (1) CN100393239C (en)

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140290135A1 (en) * 2010-12-22 2014-10-02 Philip Morris Products S.A. Method and system for the vacuum infiltration of plants

Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102318841A (en) * 2011-08-10 2012-01-18 陕西建和实业有限公司 Tasty jar and tasty technology thereof
CN102326792B (en) * 2011-09-20 2013-05-01 宁波大学 Dried goose meat with yoghourt and rice wine flavours and preparation method thereof
CN102630980B (en) * 2012-05-07 2013-08-07 江南大学 Processing method for frozen and cropped freshwater chicken lobsters capable of being quickly tasty
CN103070221B (en) * 2013-01-11 2015-03-18 浙江大学舟山海洋研究中心 Method for quickly freezing belt fish and belt fish products
CN103478605A (en) * 2013-10-09 2014-01-01 南京农业大学 Preparation method of five-colored steamed rice
CN103932236A (en) * 2014-04-14 2014-07-23 浙江海洋学院 Milkfish belly roll and processing method thereof
CN104286969A (en) * 2014-09-18 2015-01-21 渤海大学 Fumigated flavored river crab and production method thereof
CN105105162A (en) * 2015-09-07 2015-12-02 浙江科技学院 Dried dog-sized-cattle beef and production method thereof
CN105077384A (en) * 2015-09-07 2015-11-25 浙江科技学院 Instant dried shrimps and fresh-keeping production method thereof

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2067480U (en) 1990-02-26 1990-12-19 北京市蔬菜食品机械厂 Machine for making pickles quickly
CN1060584A (en) 1991-11-03 1992-04-29 四川省遂宁市食品研究所 Cherry jar inside dyeing technology

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN2067480U (en) 1990-02-26 1990-12-19 北京市蔬菜食品机械厂 Machine for making pickles quickly
CN1060584A (en) 1991-11-03 1992-04-29 四川省遂宁市食品研究所 Cherry jar inside dyeing technology

Non-Patent Citations (2)

* Cited by examiner, † Cited by third party
Title
低盐酱菜加工工艺研究. 董全,刘心恕,吴永娴.中国调味品,第11卷. 1992
酱腌菜真空渗制新工艺. 天津市调味品研究所.中国调味品,第12卷.

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
US20140290135A1 (en) * 2010-12-22 2014-10-02 Philip Morris Products S.A. Method and system for the vacuum infiltration of plants

Also Published As

Publication number Publication date Type
CN1775087A (en) 2006-05-24 application

Similar Documents

Publication Publication Date Title
CN101524163A (en) Method for processing and seasoning prawn products by fully utilizing prawns
CN1973692A (en) Process of producing instant delicious sea food
CN103876119A (en) Cancer prevention and anti-cancer broad bean sauce and preparation method thereof
CN101731669A (en) Method for making freshwater mussel
CN102132900A (en) Method for processing instant roasted flavor fish
CN101406300A (en) Method of preparing dried fowl egg
CN101401652A (en) Quick and safe bloating method for chicken paw or the like
CN1141741A (en) Cicada food and production technology thereof
CN101396133A (en) Processing method of instant sea-ear
CN103404913A (en) Drunken tilapia snack food and processing method thereof
CN101209113A (en) Fresh-keeping fish noodle and producing method thereof
CN102113684A (en) Laver fish meatball and preparation method
CN101138425A (en) Production technology of oil flavourings salted eggs
CN102018233A (en) Method for quickly curing lead-free preserved eggs
CN102018019A (en) Freshwater fish smoking process
CN102018087A (en) Tea preserved fruit processing method
CN101773254A (en) Fish meat sausage and production method thereof
CN102524837A (en) Fish steak can capable of being preserved at normal temperature
CN102342543A (en) Processing method of instant refrigerated cooked red swamp crawfish
CN101248888A (en) Liquor-saturated dried fish deep-processing method
CN102669248A (en) Preparation process and sterilization method for instant flavor fish
CN101156616A (en) Fresh-keeping method for pickle cured meat product
US5126154A (en) Method of processing mushrooms using starch, gum, protein and water
CN102266077A (en) Sausage and fruit processing methods
CN1813574A (en) Non-fermented pickled vegetable processing method and its soaking liquid

Legal Events

Date Code Title Description
C06 Publication
C10 Request of examination as to substance
C14 Granted
C17 Cessation of patent right