CN102726506A - Fresh-keeping method for fresh pepper at low temperature by gas adjustable bag - Google Patents
Fresh-keeping method for fresh pepper at low temperature by gas adjustable bag Download PDFInfo
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- CN102726506A CN102726506A CN2011100964499A CN201110096449A CN102726506A CN 102726506 A CN102726506 A CN 102726506A CN 2011100964499 A CN2011100964499 A CN 2011100964499A CN 201110096449 A CN201110096449 A CN 201110096449A CN 102726506 A CN102726506 A CN 102726506A
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- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 title abstract 7
- 239000006002 Pepper Substances 0.000 title abstract 7
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 7
- 235000017804 Piper guineense Nutrition 0.000 title abstract 7
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 7
- 244000203593 Piper nigrum Species 0.000 title 1
- 238000003860 storage Methods 0.000 claims abstract description 30
- 239000004698 Polyethylene Substances 0.000 claims abstract description 6
- -1 polyethylene Polymers 0.000 claims abstract description 6
- 229920000573 polyethylene Polymers 0.000 claims abstract description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 44
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 44
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 28
- 229910052760 oxygen Inorganic materials 0.000 claims description 23
- 238000004320 controlled atmosphere Methods 0.000 claims description 13
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- 238000012856 packing Methods 0.000 claims description 8
- 238000009423 ventilation Methods 0.000 claims description 7
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 230000006866 deterioration Effects 0.000 abstract description 3
- 241000722363 Piper Species 0.000 abstract 6
- 230000001276 controlling effect Effects 0.000 abstract 1
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 239000007789 gas Substances 0.000 description 43
- 235000013399 edible fruits Nutrition 0.000 description 5
- 230000007774 longterm Effects 0.000 description 5
- 241000894006 Bacteria Species 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 238000005457 optimization Methods 0.000 description 4
- 238000004321 preservation Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000002615 epidermis Anatomy 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 230000032683 aging Effects 0.000 description 1
- HSFWRNGVRCDJHI-UHFFFAOYSA-N alpha-acetylene Natural products C#C HSFWRNGVRCDJHI-UHFFFAOYSA-N 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 230000001143 conditioned effect Effects 0.000 description 1
- 125000002534 ethynyl group Chemical group [H]C#C* 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000005068 transpiration Effects 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to a fresh-keeping method for fresh pepper at low temperature by a gas adjustable bag, which is characterized by comprising the following steps: precooling and disinfecting fresh pepper, filling the fresh pepper in a polyethylene gas adjustable bag, filling fresh-keeping gas with volume ratio of 0.5%-1% of O2 to N2 in the fresh-keeping bag and then sealing, moving into a low temperature cold storage for storage, replacing the gas in the fresh-keeping bag regularly during the storage period, and regulating and controlling the technical index of gas ratio, relative humidity and the like. According to the invention, the fresh-keeping period of the fresh pepper can be prolonged from 3-5 days to more than 4 months under normal temperature, and the original flavor of the fresh pepper can be kept, the quality deterioration phenomena of lightened fragrance and deepened color is disappeared, and the fresh pepper possesses good commodity quality and marketability. The method of the invention has the advantages of simple operation technology and low cost, and is welcomed by common enterprises and the individual and private households.
Description
Technical field
The present invention relates to a kind of fresh flower green pepper preservation method, specifically, is that a kind of controlled atmosphere bag that under low temperature environment, utilizes carries out fresh-keeping method to the fresh flower green pepper.
Background technology
Chinese prickly ash is one of China's traditional " eight big flavouring ", has spicy aromatic odor, and can press down has a strong smell separates raw meat, is culinary art seafood delights, fishy smell, meat and the indispensable seasoning matter of stir-fried food.The fresh Chinese prickly ash aromatic flavour of plucking, color and luster is vivid and receive consumer's favor deeply, but because the Chinese prickly ash fresh fruit is organized very tenderly, the surface does not have the significant protection structure; Pluck under the normal temperature of back in three to five days; Moisture that it contains and fragrant volatile oil component will scatter and disappear in a large number, and fragrance is thin out, and color and luster deepens; The bad change of local flavor causes being difficult to as fresh flower green pepper commodity selling.Therefore, except that the Chinese prickly ash collecting period has a small amount of fresh flower green pepper appears on the market, most Chinese prickly ashes only can appear on the market with dry product.In recent years, the improving constantly of Along with people's living standard, market constantly increases the demand of fresh flower green pepper.For prolonging the freshness date of fresh flower green pepper, there is the people once to attempt adopting low-temperature cold store and controlled atmosphere storage that the fresh flower green pepper is carried out preservation and freshness.Deepfreeze mode equipment needed thereby is simple, small investment, but have storage period short (generally only can preserve 1-2 month), Chinese prickly ash goes rotten and loses serious problems.The air conditioned storage mode can be under suitable cryogenic conditions; Through changing storage environment gas componant, relative humidity; Create the fresh flower green pepper and preserve preferable environment; The storage period of significant prolongation fresh flower green pepper (generally can reach 3-4 month), but have following problem: the one, equipment investment is big, and general enterprise and individual and private business family all are difficult to realize.The 2nd, storage space is big; Key technologies such as the gas componant of storage space and proportioning thereof, temperature, humidity are difficult to accomplish accuracy controlling; Cause the quality of the Chinese prickly ash after the refrigeration to descend, gloss, color and local flavor all are difficult to compare with the Chinese prickly ash of just having plucked, and salability is relatively poor.The 3rd, complex management, time-consuming and a large amount of consume electric power, the cost of storage is too high, has increased the weight of terminal consumer's financial burden.Therefore, it is very necessary that the fresh flower green pepper preservation method that the research operating procedure is simple, cost is little, storage time is long and the Chinese prickly ash quality is descended seems.
Summary of the invention
The present invention is directed to the problem that prior art exists, provide a kind of simple, the method for the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag that cost is little is to reach the purpose that prolongs fresh flower green pepper freshness date and can keep original quality of fresh flower green pepper and local flavor.
For realizing above-mentioned purpose, the present invention adopts following technical scheme:
The method of the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag, this method adopts following steps:
A) the fresh Chinese prickly ash after precooling will be plucked is divided the precooling room precooling in cool place 10-15 hour, and so operation can guarantee to bring in the Chinese prickly ash fruit grain field heat to be able to evenly discharge fully;
B) sterilization charges into 40mg ± 5mg/m with ozone generator to precooling room
3The O of concentration
3, act on 0.5-1 hour and sterilize, so operation can guarantee the airborne bacterium of precooling room and thoroughly killed attached to the bacterium of green pepper fruit epidermis, to prolong the storage fresh-keeping phase;
C) be divided in the precooling room, the fresh flower green pepper after the sterilization is piled up in the polyethylene air-adjustable fresh-keeping bag, with ventilator the gas in the freshness protection package is found time then, charge into the O that volume proportion is 0.5%-1%
2With surplus be N
2Fresh-keeping gas after seal, relative humidity keeps 80%-85% in the freshness protection package, so operation; Not only can remove the acetylene in bag interior gas, restrain its dematuration, delay the after-ripening and the aging course of Chinese prickly ash Chinese prickly ash; And the low-oxygen environment of building can effectively suppress green pepper and really breathe, and reduces the nutriment loss, restrains pathogen and grows breeding; The generation of control physiological maladies, simultaneously, through increasing the relative humidity in the gas in the bag; Can reduce the transpiration that Chinese prickly ash includes moisture, for the fresh flower green pepper storage initial stage is built good environment, it is fresh-keeping to be beneficial to fresh flower green pepper long term storage;
C) warehouse-in is deposited the immigration of the Chinese prickly ash after packing low-temperature cold store, and temperature of ice house is controlled to be 2-4 ℃, and so operation helps the long term storage of green pepper fruit;
D) regularly the every 8-12 of Chinese prickly ash days of moving into behind the freezer of ventilation are changed the gas in the freshness protection package one time, and gas that each time of duration of storage changes to and parameter thereof are: change to the O that volume proportion is 0.5%-1% the 1-2 time
2With surplus be N
2Gas, the bag in relative humidity 80%-85%; Change to the O that volume proportion is 1%-1.5% for the 3-5 time
2, 1%-1.5% CO
2With surplus be N
2Gas, relative humidity 85%-90%; Change to the O that volume proportion is 1%-1.5% for the 6-8 time
2, 1.5%-2.5% CO
2With surplus be N
2Gas, relative humidity 85%-90%; Change to the O that volume proportion is 1%-2.5% after reaching for the 9th time at every turn
2, 2.5%-3.5% CO
2With surplus be N
2Gas, relative humidity 90%-95%; So operation can be each stage of fresh flower green pepper storage to build good environment, guarantees fresh flower green pepper Long-term Storage and quality and local flavor do not change;
E) outbound.
As optimization, the precooling temperature in the said precooling step is 12 hours.So, can guarantee to bring in the Chinese prickly ash fruit grain field heat to be able to evenly discharge fully.
As optimization, charge into the O of precooling room in the said sterilization steps
3Concentration is 40mg/m
3, be 45 minutes action time.So, can guarantee the airborne bacterium of precooling room and thoroughly killed attached to the bacterium of green pepper fruit epidermis.
As optimization, charge into the interior gas volume of freshness protection package in the said packing step than the O that is 0.6%
2With 99.4% N
2, relative humidity 82% in the bag.So, can be the fresh flower green pepper storage initial stage to build best storage environment, it is fresh-keeping to be beneficial to fresh flower green pepper long term storage.
As optimization, each time of duration of storage changes to the parameter of gas and be in the said timing ventilation step: the volume proportion that changes to gas for the 1-2 time is 0.8% O
2With 99.2% N
2, relative humidity 84%; The volume proportion that changes to gas for the 3-5 time is 1.2% O
2, 1.4% CO
2With 97.4% N
2, relative humidity 86%; The volume proportion that changes to gas for the 6-8 time is 1.4% O
2, 2% CO
2With 96.6% N
2, relative humidity 88%; The volume proportion that at every turn changes to gas after reaching for the 9th time is 2% O
2, 3% CO
2With 95% N
2, relative humidity 92%; So operation can be each stage of fresh flower green pepper storage to build suitable environment, guarantees fresh flower green pepper Long-term Storage and quality and local flavor do not change.
Compared with prior art; The accuracy controlling of key technologies such as gas that the present invention charges into and regularly changes to through precooling, sterilization, packing, warehouse-in and to freshness protection package and proportioning thereof, temperature, humidity; The freshness date of fresh flower green pepper was extended to more than 4 months by the 3-5 under the normal temperature days, and keep the original local flavor of fresh flower green pepper, it is thin out fragrance not occur; Quality deterioration phenomenons such as color and luster deepens possess marketing quality and marketability preferably.The method operating procedure is simple, and cost is lower, for ordinary enterprises and individual and private business family can bear.
The specific embodiment
Provide three embodiment of the present invention below
Embodiment 1
The method of the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag, this method adopts following steps:
A) the fresh Chinese prickly ash after precooling will be plucked is divided the precooling room precooling in cool place 12 hours;
B) sterilization charges into 40mg/m with ozone generator to precooling room
3The O of concentration
3, act on 45 minutes and sterilize;
C) be divided in the precooling room, the fresh flower green pepper after the sterilization is piled up in the polyethylene air-adjustable fresh-keeping bag, with ventilator the gas in the freshness protection package is found time then, charge into volume proportion and be 0.6% O
2With 99.4% N
2Fresh-keeping gas after seal, relative humidity keeps 82% in the freshness protection package;
C) warehouse-in is deposited the immigration of the Chinese prickly ash after packing low-temperature cold store, and temperature of ice house is controlled to be 3 ℃;
D) regularly the Chinese prickly ash that moves into behind the freezer of ventilation was changed the gas in the freshness protection package in per 10 days one time, and gas that each time of duration of storage changes to and parameter thereof are: change to volume proportion for the 1-2 time and be 0.8% O
2With 99.2% N
2The gas of forming, relative humidity 84% in the bag; Change to volume proportion for the 3-5 time and be 1.2% O
2, 1.4% CO
2With 97.4% N
2The gas of forming, relative humidity 86%; Change to volume proportion for the 6-8 time and be 1.4% O
2, 2% CO
2With 96.6% N
2The gas of forming, relative humidity 88%; The 9th time and after to change to volume proportion be 2% O at every turn
2, 3% CO
2With 95% N
2The gas of forming, relative humidity 92%;
E) outbound.
Embodiment 2
The method of the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag, this method adopts following steps:
A) the fresh Chinese prickly ash after precooling will be plucked is divided the precooling room precooling in cool place 10 hours;
B) sterilization charges into 42mg/m with ozone generator to precooling room
3The O of concentration
3, act on 35 minutes and sterilize;
C) be divided in the precooling room, the fresh flower green pepper after the sterilization piled up in the polyethylene air-adjustable fresh-keeping bag, with ventilator the gas in the freshness protection package is found time then, charge into volume proportion and be 0.5% 0
2With 99.5% N
2Fresh-keeping gas after seal, relative humidity keeps 84% in the freshness protection package;
C) warehouse-in is deposited the immigration of the Chinese prickly ash after packing low-temperature cold store, and temperature of ice house is controlled to be 2 ℃;
D) regularly the Chinese prickly ash that moves into behind the freezer of ventilation was changed the gas in the freshness protection package in per 9 days one time, and gas that each time of duration of storage changes to and parameter thereof are: change to volume proportion for the 1-2 time and be 0.9% O
2With 99.1% N
2The gas of forming, relative humidity 82% in the bag; Change to volume proportion for the 3-5 time and be 1.4% O
2, 1.2% CO
2With 97.4% N
2The gas of forming, relative humidity 88%; Change to volume proportion for the 6-8 time and be 1.2% O
2, 2.2% CO
2With 96.6% N
2The gas of forming, relative humidity 86%; The 9th time and after to change to volume proportion be 2.2% O at every turn
2, 2.6% CO
2With 95.2% N
2The gas of forming, relative humidity 94%;
E) outbound.
Embodiment 3
The method of the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag, this method adopts following steps:
A) the fresh Chinese prickly ash after precooling will be plucked is divided the precooling room precooling in cool place 14 hours;
B) sterilization charges into 38mg/m with ozone generator to precooling room
3The O of concentration
3, act on 50 minutes and sterilize;
C) be divided in the precooling room, the fresh flower green pepper after the sterilization is piled up in the polyethylene air-adjustable fresh-keeping bag, with ventilator the gas in the freshness protection package is found time then, charge into volume proportion and be 0.8% O
2With 99.2% N
2Fresh-keeping gas after seal, relative humidity keeps 80% in the freshness protection package;
C) warehouse-in is deposited the immigration of the Chinese prickly ash after packing low-temperature cold store, and temperature of ice house is controlled to be 4 ℃;
D) regularly the every 11-of Chinese prickly ash days of moving into behind the freezer of ventilation are changed the gas in the freshness protection package one time, and gas that each time of duration of storage changes to and parameter thereof are: change to volume proportion for the 1-2 time and be 0.6% O
2With 99.4% N
2The gas of forming, relative humidity 85% in the bag; Change to volume proportion for the 3-5 time and be 1% O
2, 1.5% CO
2With 97.5% N
2The gas of forming, relative humidity 85%; Change to volume proportion for the 6-8 time and be 1.5% O
2, 1.6% CO
2With 96.9% N
2The gas of forming, relative humidity 90%; The 9th time and after to change to volume proportion be 1.5% O at every turn
2, 3.2% CO
2With 95.3% N
2The gas of forming, relative humidity 90%;
E) outbound.
Experiment showed, that to adopt such scheme that each kind fresh flower green pepper is carried out fresh-keeping, freshness date is all above 4 months, and the original local flavor of maintenance fresh flower green pepper, and it is thin out fragrance not occur, and color and luster quality deterioration phenomenon such as deepen, go rotten possesses marketing quality and marketability preferably.
Claims (5)
1. the method for the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag is characterized in that, this method adopts following steps:
A) the fresh Chinese prickly ash after precooling will be plucked is divided the precooling room precooling in cool place 10-15 hour;
B) sterilization charges into 40mg ± 5mg/m with ozone generator to precooling room
3The O of concentration
3, act on 0.5-1 hour and sterilize;
C) be divided in the precooling room, the fresh flower green pepper after the sterilization is piled up in the polyethylene air-adjustable fresh-keeping bag, with ventilator the gas in the freshness protection package is found time then, charge into the O that volume proportion is 0.5%-1%
2With surplus be N
2Fresh-keeping gas after seal, relative humidity keeps 80%-85% in the freshness protection package;
C) warehouse-in is deposited the immigration of the Chinese prickly ash after packing low-temperature cold store, and temperature of ice house is controlled to be 2-4 ℃;
D) regularly the every 8-12 of Chinese prickly ash days of moving into behind the freezer of ventilation are changed the gas in the freshness protection package one time, and gas that each time of duration of storage changes to and parameter thereof are: change to the O that volume proportion is 0.5%-1% the 1-2 time
2With surplus be N
2Gas, the bag in relative humidity 80%-85%; Change to the O that volume proportion is 1%-1.5% for the 3-5 time
2, 1%-1.5% CO
2With surplus be N
2Gas, relative humidity 85%-90%; Change to the O that volume proportion is 1%-1.5% for the 6-8 time
2, 1.5%-2.5% CO
2With surplus be N
2Gas, relative humidity 85%-90%; Change to the O that volume proportion is 1%-2.5% after reaching for the 9th time at every turn
2, 2.5%-3.5% CO
2With surplus be N
2Gas, relative humidity 90%-95%;
E) outbound.
2. the method for the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag according to claim 1 is characterized in that the precooling temperature in the said precooling step is 12 hours.
3. the method for the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag according to claim 1 is characterized in that, charges into the O of precooling room in the said sterilization steps
3Concentration is 40mg/m
3, be 45 minutes action time.
4. the method for the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag according to claim 1 is characterized in that, charges into the interior gas volume of freshness protection package in the said packing step than the O that is 0.6%
2With 99.4% N
2, relative humidity 82% in the bag.
5. the method for the fresh-keeping fresh flower green pepper of low temperature controlled atmosphere bag according to claim 1 is characterized in that, each time of duration of storage changes to the parameter of gas and be in the said timing ventilation step: the volume proportion that changes to gas for the 1-2 time is 0.8% O
2With 99.2% N
2, relative humidity 84%; The volume proportion that changes to gas for the 3-5 time is 1.2% O
2, 1.4% CO
2With 97.4% N
2, relative humidity 86%; The volume proportion that changes to gas for the 6-8 time is 1.4% O
2, 2% CO
2With 96.6% N
2, relative humidity 88%; The volume proportion that at every turn changes to gas after reaching for the 9th time is 2% O
2, 3% CO
2With 95% N
2, relative humidity 92%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110096449 CN102726506B (en) | 2011-04-16 | 2011-04-16 | Fresh-keeping method for fresh pepper at low temperature by gas adjustable bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 201110096449 CN102726506B (en) | 2011-04-16 | 2011-04-16 | Fresh-keeping method for fresh pepper at low temperature by gas adjustable bag |
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| Publication Number | Publication Date |
|---|---|
| CN102726506A true CN102726506A (en) | 2012-10-17 |
| CN102726506B CN102726506B (en) | 2013-07-31 |
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|---|---|---|---|
| CN 201110096449 Expired - Fee Related CN102726506B (en) | 2011-04-16 | 2011-04-16 | Fresh-keeping method for fresh pepper at low temperature by gas adjustable bag |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829347A (en) * | 2014-03-05 | 2014-06-04 | 大姚家和天然食品开发有限责任公司 | Freshness retaining technology for Chinese prickly ash |
| CN104170953A (en) * | 2014-08-28 | 2014-12-03 | 垫江县明军蔬菜种植股份合作社 | Preservation method of fresh lindera glauca |
| CN108728243A (en) * | 2018-06-29 | 2018-11-02 | 峨眉山万佛绿色食品有限公司 | A kind of extracting process of Tengjiao oil |
| CN108771095A (en) * | 2018-06-29 | 2018-11-09 | 峨眉山万佛绿色食品有限公司 | A kind of storage method of fresh rattan pepper |
| CN111264744A (en) * | 2018-12-05 | 2020-06-12 | 刘静 | Drying and storing method of red pepper |
| CN115553446A (en) * | 2022-10-26 | 2023-01-03 | 遵义师范学院 | Air-conditioning type vacuum fresh-keeping device for storing wet Chinese prickly ash |
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| JPH05168398A (en) * | 1991-12-19 | 1993-07-02 | Sumitomo Chem Co Ltd | Packaging bag for keeping freshness of fruit and vegetable |
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2011
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Patent Citations (2)
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| JPH05168398A (en) * | 1991-12-19 | 1993-07-02 | Sumitomo Chem Co Ltd | Packaging bag for keeping freshness of fruit and vegetable |
| CN1351849A (en) * | 2000-11-15 | 2002-06-05 | 唐永定 | Fresh keeping method for pseudo-ginseng |
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| Title |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103829347A (en) * | 2014-03-05 | 2014-06-04 | 大姚家和天然食品开发有限责任公司 | Freshness retaining technology for Chinese prickly ash |
| CN103829347B (en) * | 2014-03-05 | 2015-11-25 | 大姚家和天然食品开发有限责任公司 | A kind of antistaling process of Chinese prickly ash |
| CN104170953A (en) * | 2014-08-28 | 2014-12-03 | 垫江县明军蔬菜种植股份合作社 | Preservation method of fresh lindera glauca |
| CN108728243A (en) * | 2018-06-29 | 2018-11-02 | 峨眉山万佛绿色食品有限公司 | A kind of extracting process of Tengjiao oil |
| CN108771095A (en) * | 2018-06-29 | 2018-11-09 | 峨眉山万佛绿色食品有限公司 | A kind of storage method of fresh rattan pepper |
| CN111264744A (en) * | 2018-12-05 | 2020-06-12 | 刘静 | Drying and storing method of red pepper |
| CN115553446A (en) * | 2022-10-26 | 2023-01-03 | 遵义师范学院 | Air-conditioning type vacuum fresh-keeping device for storing wet Chinese prickly ash |
| CN115553446B (en) * | 2022-10-26 | 2024-03-01 | 遵义师范学院 | Air-adjusting vacuum fresh-keeping device for storing wet peppers |
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| Publication number | Publication date |
|---|---|
| CN102726506B (en) | 2013-07-31 |
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