CN103283916A - Processing method of preserved Haihong fruit - Google Patents
Processing method of preserved Haihong fruit Download PDFInfo
- Publication number
- CN103283916A CN103283916A CN201310222445XA CN201310222445A CN103283916A CN 103283916 A CN103283916 A CN 103283916A CN 201310222445X A CN201310222445X A CN 201310222445XA CN 201310222445 A CN201310222445 A CN 201310222445A CN 103283916 A CN103283916 A CN 103283916A
- Authority
- CN
- China
- Prior art keywords
- fruit
- extra large
- haihong
- candy
- large haw
- Prior art date
- Legal status (The legal status 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 status listed.)
- Granted
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a processing method of preserved Haihong fruit. The processing method comprises the following steps of: after cleaning and denucleating Haihong fruit, soaking the Haihong fruit in an aqueous solution of a hardening and color-protecting agent at 50 DEG C for heat preservation and digestion; then putting the Haihong fruit in boiling water for blanching, washing by using clear water and draining; putting the drained Haihong fruit into saccharifying liquid for saccharifying, and after the saccharifying is completed, soaking the Haihong fruit in the saccharifying liquid; fishing out the soaked Haihong fruit, draining, and microwave vacuum drying. The preserved Haihong fruit prepared by the processing method is full in shape, bright red and lucent in color and luster, flexible in texture, rich in fruity flavor and low in browning degree, and does not contain sulfur residue or cause harm to the human health. The processing method is easy and feasible in processing flow, and can be used for inhibiting the Maillard non-enzymatic reaction of the Haihong fruit by adopting the microwave vacuum drying, greatly reducing the drying time, shortening the production cycle, reducing the energy consumption in production, and improving the appearance and the taste of the preserved fruit, and can be applied to the development of Haihong fruit resources.
Description
Technical field
The present invention relates to a kind of agro-processing technology, particularly a kind of processing method of extra large haw dried meat.
Background technology
The sea haw belongs to rose family Malus (Malus micromalus Makino), and the formal name used at school midget crabapple has another name called extra large red pieces, and the primary and secondary Malus spectabilis mainly is distributed in the tessellated region that the Qin, Shanxi, illiteracy border on.Sea haw color is scarlet, and the crisp succulence of meat contains several amino acids and mineral element, and nutritive value is higher than other fruit of Malus.The processed goods of present extra large haw mostly is the preserved fruit form, and wherein full with form, color and luster is scarlet, and the preserved fruit that is rich in fruital is favored in market the most.And browning phenomenon usually can take place in the process of extra large haw dried meat, reason mainly contains two kinds.At first, extra large haw is after cleaning stoning, and the part pulp organization is exposed in the air, and the polyphenol oxidase that airborne oxygen can activate in the pulp rapidly is oxidized to quinones substance with polyphenols, thereby produces brown stain, i.e. enzymatic browning.In addition, under the hot conditions of candy and dry run, the amino-compound in the extra large haw dried meat is brown stain, i.e. non-enzymatic browning with reduced sugar effect generation Maillard reaction easily.The sulphite that adopt soak to suppress enzymatic browning more in the industry, and content of reducing sugar and candy time of shortening reduce non-enzymatic browning in the reduction liquid glucose.But this class methods regular meeting causes that the sulphur residual quantity exceeds standard in the preserved fruit product, and it is insufficient that preserved fruit is inhaled sugar, shrivelled shrinkage.Other facts have proved, the non-enzymatic browning in the preserved fruit process mainly produces in dry link, mainly, overlong time too high by baking temperature and causing.The extra large haw dried meat finished color obfuscation of brown stain, transparency and glossiness descend, the pulp atrophy, the fruital flavor is lost, and has greatly influenced sense organ taste and market sale.
Microwave drying is that microblogging is radiated the material surface, thereby hydrone is overflowed along with the rotation of microwave intensity synchronous high-speed produces frictional heat.Material inside and outside portion is subjected to microwave action simultaneously in the whole process, and firing rate is fast and even; Having solved tradition conducts heat from outside to inside and causes the harden problem of shrinkage of the material inequality of being heated, surface.Under vacuum state, the corresponding reduction of the evaporating temperature of moisture, vacuum is more little, and water evaporates is temperature required more low in the material, and the low pressure that continues constantly steams moisture, and material can be dry, but process is longer.Micro-wave vacuum reduces baking temperature in conjunction with both advantages, improves rate of drying, and uniform drying is preserved the original local flavor of food material and nutrition to greatest extent.Particularly operation control can be carried out at normal temperatures, avoided conventional high-temperature to dry the harmful effect that brings to food.
A kind of extra large haw preserved fruit and processing method thereof are disclosed among the Chinese patent CN102894165A: stoning sea haw is immersed by removing astringent taste in NaOH, calcium chloride and the sodium sulfite obtaining liq, adopt vacuum method to ooze sugar, at last 50 ℃～70 ℃ oven dry.This method has been removed and has been made us uncomfortable acerbity in the extra large haw, and the fruit body is full, and color and luster is bright; But do not solve the brown stain problem in the process, have sulphur residual in the fruit body.The dry link of most probable generation browning phenomenon is not controlled, but with the brown stain that the vacuum sugar infiltration method replaces common candy method to avoid Maillard reaction to bring, be facts have proved that this brown stain inhibition method increases energy consumption cost, but produces little effect.
A kind of local flavor sea haw and processing method thereof are disclosed among the Chinese patent CN102894168A: stoning sea haw is immersed in the solution of being prepared by calcium chloride, sodium sulfite and salt remove astringent taste; Pour into and contain in Radix Glycyrrhizae, white granulated sugar, salt, glucose, the sodium cyclohexylsulfamate solution, heat pickledly, pull out and be exposed to the sun, it is saturated to the fruit embryo to repeat this step; At last the fruit embryo is put into Fumigator, allow its natural evaporation a period of time with firewood is smoked to 50 ℃, heating again 60 ℃～70 ℃ stiflingly tightens to pulp.This method employing salts, boils, smokes technology down and makes extra large haw, process complexity, unique flavor, the convenient storage.But the sodium sulfite that removes astringent taste can cause the sulphur in the fruit body residual; Fruital and the color and luster of the script that the extra large haw after pickled being exposed to the sun loses, and process is tediously long, easily causes nutrition leak; The continuous fumigation drying more makes the appearance shrinkage of extra large haw, and the color blackening also may allow the fruit body adsorb bavin ash and the pernicious gas that firewood combustion produces, and influences sense organ and the taste of finished product, reduces the attraction to the consumer.
Summary of the invention
The object of the present invention is to provide a kind of processing method of extra large haw dried meat, the browning phenomenon that it can improve in the extra large haw dried meat process has shortened the production cycle.
For achieving the above object, the present invention adopts following technical scheme:
1) select maturation, the unabroken extra large haw in surface and clean stoning after, be dipped in insulation digestion 30min in 50 ℃ of sclerosis color stabilizer aqueous solution;
2) step 1) sclerosis is protected extra large haw behind look and the digestion and put into boiling water and scald and boil 3min, again with clear water flushing 2 times and drain away the water;
3) press the 1:1.5 mass ratio, with step 2) the extra large haw that drains joins candy 1～1.5h in the candy liquid, after the candy end extra large haw soaked 10h in candy liquid; Wherein, candy liquid is made up of sucrose, citric acid and water, and the sucrose mass concentration is 30% in the candy liquid, the citric acid mass concentration is 0.3%; Adding sucrose to sucrose mass concentration in the candy liquid in the candy process is 60%;
4) the extra large haw after step 3) is soaked is pulled out and is drained, and micro-wave vacuum to moisture mass content is 15%, obtains extra large haw dried meat.
The sclerosis color stabilizer aqueous solution comprises 0.3%～1.0% CaCl in the described step 1) in mass fraction
2, 0.1%～0.5% kojic acid, 0.002%～0.005% disodium ethylene diamine tetraacetate (EDTA-2Na) and 0.04%～0.08% NaCl.
The temperature of micro-wave vacuum is 15 ℃～25 ℃ in the described step 4), and microwave intensity is 2W/g～5W/g, and vacuum is 100KPa～200KPa.
In order to suppress the enzymatic reaction in the extra large haw dried meat process, before candy, extra large haw is soaked in the sclerosis color stabilizer, kojic acid in this sclerosis color stabilizer can suppress the vigor of polyphenol enzyme, the blocking-up enzymatic reaction is carried out, NaCl in conjunction with debita spissitudo brings into play color-protecting function together, and disodium ethylene diamine tetraacetate mainly plays the stable complexation effect.CaCl
2Pectin is combined in the fruit cell wall, reduces the cell permeability, thereby keeps the hardness of fruit.
The preserved fruit form that the present invention makes is full, the scarlet light of color and luster, and quality is pliable and tough, and the smell of fruits is very sweet, and browning degree is low, and no sulphur is residual, is not detrimental to health.Whole work flow is simple, adopts micro-wave vacuum can suppress the non-enzymatic reaction of U.S. rad of extra large haw dried meat, and greatly reduces drying time, shortened the production cycle, reduced and produced power consumption, improved outward appearance and the taste of preserved fruit, can be applicable to extra large haw development of resources.
The specific embodiment
Embodiment 1
1) select maturation, surface and do not have extra large haw damaged, no disease and pest and clean stoning after, be dipped in 50 ℃ of sclerosis color stabilizer aqueous solution and be incubated digestion 30min, the color stabilizer aqueous solution that wherein hardens comprises 0.3% CaCl in mass fraction
2, 0.1% kojic acid, 0.002% EDTA-2Na and 0.04% NaCl, surplus is water;
2) step 1) sclerosis is protected extra large haw behind look and the digestion and put into boiling water and scald and boil 3min, again with clear water flushing 2 times and drain away the water;
3) press mass ratio 1:1.5, with step 2) the extra large haw that drains joins candy 1.5h in the candy liquid, and after the candy end extra large haw stayed in the candy liquid and soak 10h; Wherein, candy liquid is made up of sucrose, citric acid and water, and the sucrose mass concentration is 30% in the candy liquid, the citric acid mass concentration is 0.3%; Progressively adding sucrose to sucrose mass concentration in the candy liquid in the candy process is 60%;
4) the extra large haw after step 3) is soaked is pulled out and is drained, and with the 2W/g microwave intensity, 100KPa vacuum micro-wave vacuum to moisture mass content is 15%, obtains extra large haw dried meat under 15 ℃.
Embodiment 2
1) select maturation, surface and do not have extra large haw damaged, no disease and pest and clean stoning after, be dipped in 50 ℃ of sclerosis color stabilizer aqueous solution and be incubated digestion 30min, the color stabilizer aqueous solution that wherein hardens comprises 0.5% CaCl in mass fraction
2, 0.4% kojic acid, 0.005% EDTA-2Na and 0.05% NaCl, surplus is water;
2) step 1) sclerosis is protected extra large haw behind look and the digestion and put into boiling water and scald and boil 3min, again with clear water flushing 2 times and drain away the water;
3) press mass ratio 1:1.5, with step 2) the extra large haw that drains joins candy 1.5h in the candy liquid, and after the candy end extra large haw stayed in the candy liquid and soak 10h; Wherein, candy liquid is made up of sucrose, citric acid and water, and the sucrose mass concentration is 30% in the candy liquid, the citric acid mass concentration is 0.3%; Progressively adding sucrose to sucrose mass concentration in the candy liquid in the candy process is 60%;
4) the extra large haw after step 3) is soaked is pulled out and is drained, and with the 4W/g microwave intensity, 150KPa vacuum micro-wave vacuum to moisture mass content is 15%, obtains extra large haw dried meat under 20 ℃.
Embodiment 3
1) select maturation, surface and do not have extra large haw damaged, no disease and pest and clean stoning after, be dipped in 50 ℃ of sclerosis color stabilizer aqueous solution and be incubated digestion 30min, the color stabilizer aqueous solution that wherein hardens comprises 0.7% CaCl in mass fraction
2, 0.3% kojic acid, 0.003% EDTA-2Na and 0.08% NaCl, surplus is water;
2) step 1) sclerosis is protected look and soak after extra large haw put into boiling water and scald and boil 3min, again with clear water flushing 2 times and drain away the water;
3) press the mass ratio of 1:1.5, with step 2) the extra large haw that drains joins candy 1.5h in the candy liquid by solid-liquid ratio, and after the candy end extra large haw stayed in the candy liquid and soak 10h; Wherein, candy liquid is made up of sucrose, citric acid and water, and the sucrose mass concentration is 30% in the candy liquid, the citric acid mass concentration is 0.3%; Progressively adding sucrose to sucrose mass concentration in the candy liquid in the candy process is 60%;
4) the extra large haw after step 3) is soaked is pulled out and is drained, and with the 3W/g microwave intensity, 180KPa vacuum micro-wave vacuum to moisture mass content is 15%, obtains extra large haw dried meat under 25 ℃.
Embodiment 4
1) select maturation, surface and do not have extra large haw damaged, no disease and pest and clean stoning after, be dipped in 50 ℃ of sclerosis color stabilizer aqueous solution and be incubated digestion 30min, the color stabilizer aqueous solution that wherein hardens comprises 1.0% CaCl in mass fraction
2, 0.5% kojic acid, 0.004% EDTA-2Na and 0.06% NaCl, surplus is water;
2) step 1) sclerosis is protected look and soak after extra large haw put into boiling water and scald and boil 3min, again with clear water flushing 2 times and drain away the water;
3) press the mass ratio of 1:1.5, with step 2) the extra large haw that drains joins candy 1.5h in the candy liquid, and after the candy end extra large haw stayed in the candy liquid and soak 10h; Wherein, candy liquid is made up of sucrose, citric acid and water, and the sucrose mass concentration is 30% in the candy liquid, the citric acid mass concentration is 0.3%; Progressively adding sucrose to sucrose mass concentration in the candy liquid in the candy process is 60%;
4) the extra large haw after step 3) is soaked is pulled out and is drained, and with the 5W/g microwave intensity, 200KPa vacuum micro-wave vacuum to moisture mass content is 15%, obtains extra large haw dried meat under 23 ℃.
Embodiment 5
1) select maturation, surface and do not have extra large haw damaged, no disease and pest and clean stoning after, be dipped in 50 ℃ of sclerosis color stabilizer aqueous solution and be incubated digestion 30min, the color stabilizer aqueous solution that wherein hardens comprises 0.9% CaCl in mass fraction
2, 0.1% kojic acid, 0.002% disodium ethylene diamine tetraacetate (EDTA-2Na) and 0.07% NaCl, surplus is water;
2) step 1) sclerosis is protected look and soak after extra large haw put into boiling water and scald and boil 3min, again with clear water flushing 2 times and drain away the water;
3) press the mass ratio of 1:1.5, with step 2) the extra large haw that drains joins candy 1.5h in the candy liquid, and after the candy end extra large haw stayed in the candy liquid and soak 10h; Wherein, candy liquid is made up of sucrose, citric acid and water, and the sucrose mass concentration is 30% in the candy liquid, the citric acid mass concentration is 0.3%; Progressively adding sucrose to sucrose mass concentration in the candy liquid in the candy process is 60%;
4) the extra large haw after step 3) is soaked is pulled out and is drained, and with the 2W/g microwave intensity, 150KPa vacuum micro-wave vacuum to moisture mass content is 15%, obtains extra large haw dried meat under 28 ℃.
Embodiment 6
1) select maturation, surface and do not have extra large haw damaged, no disease and pest and clean stoning after, be dipped in 50 ℃ of sclerosis color stabilizer aqueous solution and be incubated digestion 30min, the color stabilizer aqueous solution that wherein hardens comprises 0.6% CaCl in mass fraction
2, 0.2% kojic acid, 0.005% EDTA-2Na and 0.08% NaCl, surplus is water;
2) step 1) sclerosis is protected extra large haw behind look and the digestion and put into boiling water and scald and boil 3min, again with clear water flushing 2 times and drain away the water;
3) press the mass ratio of 1:1.5, with step 2) the extra large haw that drains joins candy 1.5h in the candy liquid, and after the candy end extra large haw stayed in the candy liquid and soak 10h; Wherein, candy liquid is made up of sucrose, citric acid and water, and the sucrose mass concentration is 30% in the candy liquid, the citric acid mass concentration is 0.3%; Progressively adding sucrose to sucrose mass concentration in the candy liquid in the candy process is 60%;
4) the extra large haw after step 3) is soaked is pulled out and is drained, and with the 5W/g microwave intensity, 120KPa vacuum micro-wave vacuum to moisture mass content is 15%, obtains extra large haw dried meat under 20 ℃.
Claims (3)
1. the processing method of an extra large haw dried meat is characterized in that, may further comprise the steps:
1) select maturation, the unabroken extra large haw in surface and clean stoning after, be dipped in insulation digestion 30min in 50 ℃ of sclerosis color stabilizer aqueous solution;
2) step 1) sclerosis is protected extra large haw behind look and the digestion and put into boiling water and scald and boil 3min, again with clear water flushing 2 times and drain away the water;
3) press the 1:1.5 mass ratio, with step 2) the extra large haw that drains joins candy 1～1.5h in the candy liquid, after the candy end extra large haw soaked 10h in candy liquid; Wherein, candy liquid is made up of sucrose, citric acid and water, and the sucrose mass concentration is 30% in the candy liquid, the citric acid mass concentration is 0.3%; Adding sucrose to sucrose mass concentration in the candy liquid in the candy process is 60%;
4) the extra large haw after step 3) is soaked is pulled out and is drained, and micro-wave vacuum to moisture mass content is 15%, obtains extra large haw dried meat.
2. the processing method of a kind of extra large haw dried meat according to claim 1 is characterized in that, the sclerosis color stabilizer aqueous solution comprises 0.3%～1.0% CaCl in the described step 1) in mass fraction
2, 0.1%～0.5% kojic acid, 0.002%～0.005% disodium ethylene diamine tetraacetate and 0.04%～0.08% NaCl, surplus is water.
3. the processing method of a kind of extra large haw dried meat according to claim 1 is characterized in that, the temperature of micro-wave vacuum is 15 ℃～25 ℃ in the described step 4), and microwave intensity is 2W/g～5W/g, and vacuum is 100KPa～200KPa.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310222445.XA CN103283916B (en) | 2013-06-06 | 2013-06-06 | Processing method of preserved Haihong fruit |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310222445.XA CN103283916B (en) | 2013-06-06 | 2013-06-06 | Processing method of preserved Haihong fruit |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103283916A true CN103283916A (en) | 2013-09-11 |
| CN103283916B CN103283916B (en) | 2014-08-06 |
Family
ID=49085896
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310222445.XA Active CN103283916B (en) | 2013-06-06 | 2013-06-06 | Processing method of preserved Haihong fruit |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103283916B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564364A (en) * | 2013-10-30 | 2014-02-12 | 陕西科技大学 | Preparation method of malus micromalus makino powder |
| CN104171235A (en) * | 2014-07-15 | 2014-12-03 | 柴华 | Preparation method of candied malus prunifolia |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN104982625A (en) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | Making method of peking flowering crab candied fruits |
| CN107183287A (en) * | 2017-05-11 | 2017-09-22 | 陕西农产品加工技术研究院 | A kind of preparation method of blue berry flavor sugar-free nata de coco preserved fruit |
| CN110122807A (en) * | 2019-06-27 | 2019-08-16 | 山东农业大学 | A kind of black haw and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715863A (en) * | 2009-12-18 | 2010-06-02 | 北京红螺食品有限公司 | Preserved fruit without sugur and preparing method thereof |
| CN101999509A (en) * | 2010-11-11 | 2011-04-06 | 保德县红源果枣有限公司 | Preparation method of candied fruit |
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN102356800A (en) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | Production process for preserved dogberries |
| CN102894168A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Flavored Calophyllum Inophyllum L and its processing method |
| CN103005126A (en) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | Dried loquat and preparation method thereof |
-
2013
- 2013-06-06 CN CN201310222445.XA patent/CN103283916B/en active Active
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715863A (en) * | 2009-12-18 | 2010-06-02 | 北京红螺食品有限公司 | Preserved fruit without sugur and preparing method thereof |
| CN101999509A (en) * | 2010-11-11 | 2011-04-06 | 保德县红源果枣有限公司 | Preparation method of candied fruit |
| CN102204618A (en) * | 2011-05-20 | 2011-10-05 | 新疆农业大学 | Method for preparing low sugar preserved apricots |
| CN102894168A (en) * | 2011-07-26 | 2013-01-30 | 南通金土地绿色食品有限公司 | Flavored Calophyllum Inophyllum L and its processing method |
| CN102356800A (en) * | 2011-09-20 | 2012-02-22 | 陕西科技大学 | Production process for preserved dogberries |
| CN103005126A (en) * | 2012-12-28 | 2013-04-03 | 重庆市中药研究院 | Dried loquat and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 乔方等: "果蔬酶促褐变机理及其抑制方法研究进展", 《安徽农业科学》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564364A (en) * | 2013-10-30 | 2014-02-12 | 陕西科技大学 | Preparation method of malus micromalus makino powder |
| CN103564364B (en) * | 2013-10-30 | 2014-12-03 | 陕西科技大学 | Preparation method of malus micromalus makino powder |
| CN104171235A (en) * | 2014-07-15 | 2014-12-03 | 柴华 | Preparation method of candied malus prunifolia |
| CN104886327A (en) * | 2015-05-16 | 2015-09-09 | 张俊辉 | Manufacturing method for preserved zizania latifolia |
| CN104982625A (en) * | 2015-07-24 | 2015-10-21 | 贵州省盼福果蔬有限公司 | Making method of peking flowering crab candied fruits |
| CN107183287A (en) * | 2017-05-11 | 2017-09-22 | 陕西农产品加工技术研究院 | A kind of preparation method of blue berry flavor sugar-free nata de coco preserved fruit |
| CN110122807A (en) * | 2019-06-27 | 2019-08-16 | 山东农业大学 | A kind of black haw and preparation method thereof |
| CN110122807B (en) * | 2019-06-27 | 2022-02-01 | 山东农业大学 | Black hawthorn and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103283916B (en) | 2014-08-06 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103283916B (en) | Processing method of preserved Haihong fruit | |
| CN102246881B (en) | Method for preparing preserved fruits | |
| CN105211930B (en) | A kind of smoke instant abalone and its processing method | |
| CN103610003B (en) | Pickling method for preserved vegetable | |
| CN103444857A (en) | Method for drying apple pieces by nitrogen source low-oxygen heat pump | |
| CN104055165A (en) | Manufacturing technology of flavored squid fillet | |
| CN107006669A (en) | One kind is without the green Preserved produciton manufacture method of the expanded low sugar of sulphur | |
| CN109170092A (en) | The processing technology of south jiangxi navel orange orange peel fourth | |
| CN103054084B (en) | Acete chinensis drying technology | |
| CN103156137A (en) | Method for manufacturing sulfur-free dried snow pears | |
| CN102894163A (en) | Preserved wild apricot and its processing method | |
| CN103053665B (en) | Anchovy drying process | |
| CN104207038A (en) | Processing method of dried mustard leaf | |
| CN105265940B (en) | High-temperature and high-pressure sea cucumber with stable storage and preparation method thereof | |
| CN103815437B (en) | Cultured large yellow croaker superhigh pressure degreasing preservation method | |
| CN109430760A (en) | A kind of peppermint dried sweet potato processing technology | |
| CN109315720A (en) | Extruding instant lily bulb is dry and preparation method thereof | |
| CN106722557A (en) | A kind of crisp processing method of selenium-enriched garlic | |
| CN108450966B (en) | Efficient bitter almond peeling method | |
| KR101342452B1 (en) | Persimmon Snack and itsmanufacturing method | |
| CN105982235A (en) | Low-salt passiflora-edulis duck eggs and making method thereof | |
| CN109221986A (en) | A kind of instant squid piece production technology | |
| CN101300999A (en) | Method for processing dried lichee with elementary color | |
| CN110731474A (en) | method for producing fruit and vegetable crisp chips by combination of segmented vacuum microwave and pulse airflow puffing drying | |
| CN106173616A (en) | A kind of method for salting of wind goose |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| TR01 | Transfer of patent right |
Effective date of registration: 20190402 Address after: 710065 Room 40702, Unit 4, Building 2, No. 31, Zhangba Road, Xi'an High-tech Zone, Shaanxi Province Patentee after: Xi'an Chunhe Fang Import and Export Co., Ltd. Address before: No. 1, Weiyang District university garden, Xi'an, Shaanxi Province, Shaanxi Patentee before: Shaanxi University of Science and Technology |
|
| TR01 | Transfer of patent right |