CN103431138B - Sugar-mixed cabbage production technique - Google Patents
Sugar-mixed cabbage production technique Download PDFInfo
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- CN103431138B CN103431138B CN201310379609.XA CN201310379609A CN103431138B CN 103431138 B CN103431138 B CN 103431138B CN 201310379609 A CN201310379609 A CN 201310379609A CN 103431138 B CN103431138 B CN 103431138B
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Abstract
The invention relates to a vegetable production technique, particularly a sugar-mixed cabbage production technique. The sugar-mixed cabbage production technique comprises the following steps: pretreating, cleaning, picking cores, cutting, flush with foam, blanching, cooling, dehydrating, mixing with sugar, standing, drying, selecting, packaging and the like. The production technique is clean, sanitary and environment-friendly, and has the characteristics of low energy consumption and high production efficiency; and the product has the characteristics of high quality, uniform sugar distribution and good mouthfeel.
Description
(1) technical field
The present invention relates to a kind of vegetable production technique, particularly one mixes sugared cabbage production technique.
(2) background technology
In fruits and vegetables process, it is crucial that want health, will accomplish that environmental protection, energy consumption are low, time saving and energy saving, production efficiency is high simultaneously.In current Cabbage production process, also have a lot of area for improvement, such as clean not thoroughly, water resource waste is serious, production efficiency is low.
(3) summary of the invention
The present invention in order to make up the defect of prior art, provide a kind of improve product quality and production efficiency mix sugared cabbage production technique.
The present invention is achieved through the following technical solutions:
One mixes sugared cabbage production technique, it is characterized in that: comprise the following steps:
(1) pre-treatment: remove root Lao Ye, spot leaf, dead leaf, disease and pest leaf and surface attachments;
(2) clean: the raw material handled well is dropped into the cleaning machine that froths and cleans;
(3) pluck core: cut dish personnel and be upwards placed on the case platform on conveyer belt both sides by the raw material root after cleaning, around root, root and old stalk portion are removed, retain dish top; Pluck core personnel the defective products such as the yellowish-white core in dish top, spot leaf, dead leaf are taken out, put into litter frame;
(4) disconnectedly to cut: adjustment is cut the dish cutterhead, and confirmations specification is 30mm × 30mm, is fitly buckled on delivering belt for vegetable-cutting machine on the dish top of removing core, in feeding vegetable-chopper;
(5) complete: the pot temperature that completes controls at 95 DEG C-100 DEG C, time 2-4 minute, first interpolation salt 19.5-20.5 kg, soda ash 0.9-1.1 kg, makes the sewage PH value of discharge between 7.8-8.0, every 50-70 minute additional salt 1.9-2.1 kg, alkali 0.45-0.55 kg, change a water according to timing, after completing, color and luster is without brown stain, and mouthfeel is clear and melodious;
(6) cool: the raw material after completing enters cooling bath, cools with circulating water, instill in cooling bath with the chlorine water point that concentration is 1500-2000ppm, keep concentration in cooling bath to be 30-50ppm, after cooling, product temperature is below 32 DEG C;
(7) dewater: putting into centrifuge by cooling the rear Brussels sprouts loading mesh bag, filling rear dehydration 2-3 minute, make the front weight ratio of itself and dehydration be 50-60%; Centrifuge is often finished once, with concentration be the chlorine water sterilization of 150-200ppm once, every 25-35 minute with moise-heat sterilization more than 3 minutes;
(8) sugar is mixed: the raw material after dehydration is taken 99.5-100.5kg and pours into and mix in sugared machine, first add glucose 11.8-12.3kg, stir, after confirming that glucose all dissolves, add lactose 5.8-6.2kg again, stir, after waiting lactose all to dissolve, add maltose 1.9-2.1kg again, stir and maltose is all dissolved;
(9) leave standstill: the raw material after sugar will have been mixed and moved into leave standstill in car and leave standstill 35-45 minute, when leaving standstill 13-17 minute after standing car uniform stirring 1 time forward, make it fully to absorb the liquid glucose left standstill inside car, residual sugar can not be had; Standing car neatly discharges sequentially, hangs up properly lot number board, pushes between drying vehicle by standing sequencing;
(10) dry: pour the wild cabbage left standstill into baking oven, evenly shakeout, dry;
(11) select: the raw material after drying is selected;
(12) pack: pack according to different size.
Further, comprise the following steps:
(1) pre-treatment: remove root Lao Ye, spot leaf, dead leaf, disease and pest leaf and surface attachments;
(2) clean: the raw material handled well is dropped into the cleaning machine that froths and cleans;
(3) pluck core: cut dish personnel and be upwards placed on the case platform on conveyer belt both sides by the raw material root after cleaning, around root incision 4-5 cutter, root and old stalk portion are removed, retains dish top; Pluck core personnel the defective products such as the yellowish-white core in dish top, spot leaf, dead leaf are taken out, put into litter frame;
(4) disconnectedly to cut: adjustment is cut the dish cutterhead, and confirmations specification is 30mm × 30mm, is fitly buckled on delivering belt for vegetable-cutting machine on the dish top of removing core, in feeding vegetable-chopper;
(5) complete: the pot temperature that completes controls at 95 DEG C-100 DEG C, time 2-4 minute, first interpolation salt 20 kg, soda ash 1 kg, makes the sewage PH value of discharge between 7.8-8.0, every 1 hour additional salt 2 kg, alkali 0.5 kg, within every 8 hours, change a water, after completing, color and luster is without brown stain, and mouthfeel is clear and melodious;
(6) cool: the raw material after completing enters cooling bath, cools with circulating water, instill in cooling bath with the chlorine water point that concentration is 1500-2000ppm, keep concentration in cooling bath to be 30-50ppm, after cooling, product temperature is below 32 DEG C;
(7) dewater: putting into centrifuge by cooling the rear Brussels sprouts loading mesh bag, filling rear dehydration 2-3 minute, make the front weight ratio of itself and dehydration be 50-60%; Centrifuge is often finished once, with concentration be the chlorine water sterilization of 150-200ppm once, every 30 minutes with moise-heat sterilization more than 3 minutes;
(8) mix sugar: the raw material after dehydration is taken 100kg and pours into and mix in sugared machine, first add glucose 12.0kg, stir, after confirming that glucose all dissolves, then add lactose 6.0kg, stir, Deng lactose all dissolve after add maltose 2.0kg again, stir maltose is all dissolved;
(9) leave standstill: move into leave standstill in car leave standstill 40 minutes by having mixed the raw material after sugar, when leaving standstill 15 minutes after standing car uniform stirring 1 time forward, make it fully to absorb the liquid glucose left standstill inside car, residual sugar can not be had; Standing car neatly discharges sequentially, hangs up properly lot number board, pushes between drying vehicle by standing sequencing;
(10) dry: pour the wild cabbage left standstill into baking oven, evenly shakeout, dry;
(11) select: the raw material after drying is selected;
(12) pack: pack according to different size.
In step (10), its furnace drying method is:
1 drying: 90-95 DEG C, 40-60 minute, bulk cargo 2-3 time;
2 drying: 70-75 DEG C, 110 minutes-130 minutes, rub material with the hands 2-3 time;
Then 5-7 baking oven unification baking oven, carries out the 3rd drying: 60-65 DEG C, 7-8 hour, every 19-21 minute stirring 1 time.
In the cleaning process of step (2), by carrying out high pressure cleaning showers again after the cleaning machine cleaning that froths.
After step (4), add flush with foam: sent in the cleaning machine that froths by the raw material after disconnected cutting and clean, the water frothed in cleaning machine requires it is circulating water, and the foreign material that the cleaning machine both sides that froth are blown and dish slag will be cleared up in time, and keeps the water frothed in cleaning machine to clean.
In drying course, 6 baking ovens close 1 baking oven.
The invention has the beneficial effects as follows: it has thorough, clean, sanitary, the environmental protection of cleaning, energy consumption is low, production efficiency is high, product quality is high, sugar is evenly distributed, mouthfeel is good feature.
(4) detailed description of the invention
Be below specific embodiment:
Embodiment one: one mixes sugared cabbage production technique, it is characterized in that: comprise the following steps:
(1) pre-treatment: remove root Lao Ye, spot leaf, dead leaf, disease and pest leaf and surface attachments;
(2) clean: the raw material handled well is dropped into froth after cleaning machine cleans and carries out high pressure cleaning showers again;
(3) pluck core: cut dish personnel and be upwards placed on the case platform on conveyer belt both sides by the raw material root after cleaning, around root incision 4-5 cutter, root and old stalk portion are removed, retains dish top; Pluck core personnel the defective products such as the yellowish-white core in dish top, spot leaf, dead leaf are taken out, put into litter frame;
(4) disconnectedly to cut: adjustment is cut the dish cutterhead, and confirmations specification is 30mm × 30mm, is fitly buckled on delivering belt for vegetable-cutting machine on the dish top of removing core, in feeding vegetable-chopper;
(5) flush with foam: sent in the cleaning machine that froths by the raw material after disconnected cutting and clean, the water frothed in cleaning machine requires it is circulating water, and the foreign material that the cleaning machine both sides that froth are blown and dish slag will be cleared up in time, and keep the water frothed in cleaning machine to clean;
(6) complete: the pot temperature that completes controls at 95 DEG C-100 DEG C, time 2-4 minute, first interpolation salt 19.5 kg, soda ash 0.9 kg, makes the sewage PH value of discharge between 7.8-8.0, every 50 minutes additional salt 1.9 kg, alkali 0.45 kg, within every 8 hours, change a water, after completing, color and luster is without brown stain, and mouthfeel is clear and melodious;
(7) cool: the raw material after completing enters cooling bath, cools with circulating water, instill in cooling bath with the chlorine water point that concentration is 1500-2000ppm, keep concentration in cooling bath to be 30-50ppm, after cooling, product temperature is below 32 DEG C;
(8) dewater: putting into centrifuge by cooling the rear Brussels sprouts loading mesh bag, filling rear dehydration 2-3 minute, make the front weight ratio of itself and dehydration be 50-60%; Centrifuge is often finished once, with concentration be the chlorine water sterilization of 150-200ppm once, every 25 minutes with moise-heat sterilization more than 3 minutes;
(9) mix sugar: the raw material after dehydration is taken 99.5kg and pours into and mix in sugared machine, first add glucose 11.8kg, stir, after confirming that glucose all dissolves, then add lactose 5.8kg, stir, Deng lactose all dissolve after add maltose 1.9kg again, stir maltose is all dissolved;
(10) leave standstill: move into leave standstill in car leave standstill 35 minutes by having mixed the raw material after sugar, when leaving standstill 13 minutes after standing car uniform stirring 1 time forward, make it fully to absorb the liquid glucose left standstill inside car, residual sugar can not be had; Standing car neatly discharges sequentially, hangs up properly lot number board, pushes between drying vehicle by standing sequencing;
(11) dry: pour the wild cabbage left standstill into baking oven, evenly shakeout, dry:
1 drying: 90-95 DEG C, 40 minutes, bulk cargo 2-3 time;
2 drying: 70-75 DEG C, 110 minutes, rub material with the hands 2-3 time;
Then 5 baking oven unification baking ovens, carry out the 3rd drying: 60-65 DEG C, 7 hours, every 19 minutes stirrings 1 time.
(12) select: the raw material after drying is selected, picks out particle etc.;
(13) pack: pack according to different size.
Embodiment two: this kind mixes sugared cabbage production technique, comprises the following steps:
(1) pre-treatment: remove root Lao Ye, spot leaf, dead leaf, disease and pest leaf and surface attachments;
(2) clean: the raw material handled well is dropped into froth after cleaning machine cleans and carries out high pressure cleaning showers again;
(3) pluck core: cut dish personnel and be upwards placed on the case platform on conveyer belt both sides by the raw material root after cleaning, around root incision 4-5 cutter, root and old stalk portion are removed, retains dish top; Pluck core personnel the defective products such as the yellowish-white core in dish top, spot leaf, dead leaf are taken out, put into litter frame;
(4) disconnectedly to cut: adjustment is cut the dish cutterhead, and confirmations specification is 30mm × 30mm, is fitly buckled on delivering belt for vegetable-cutting machine on the dish top of removing core, in feeding vegetable-chopper;
(5) flush with foam: sent in the cleaning machine that froths by the raw material after disconnected cutting and clean, the water frothed in cleaning machine requires it is circulating water, and the foreign material that the cleaning machine both sides that froth are blown and dish slag will be cleared up in time, and keep the water frothed in cleaning machine to clean;
(6) complete: the pot temperature that completes controls at 95 DEG C-100 DEG C, time 2-4 minute, first interpolation salt 20 kg, soda ash 1 kg, makes the sewage PH value of discharge between 7.8-8.0, every 1 hour additional salt 2 kg, alkali 0.5 kg, within every 8 hours, change a water, after completing, color and luster is without brown stain, and mouthfeel is clear and melodious;
(7) cool: the raw material after completing enters cooling bath, cools with circulating water, instill in cooling bath with the chlorine water point that concentration is 1500-2000ppm, keep concentration in cooling bath to be 30-50ppm, after cooling, product temperature is below 32 DEG C;
(8) dewater: putting into centrifuge by cooling the rear Brussels sprouts loading mesh bag, filling rear dehydration 2-3 minute, make the front weight ratio of itself and dehydration be 50-60%; Centrifuge is often finished once, with concentration be the chlorine water sterilization of 150-200ppm once, every 30 minutes with moise-heat sterilization more than 3 minutes;
(9) mix sugar: the raw material after dehydration is taken 100kg and pours into and mix in sugared machine, first add glucose 12.0kg, stir, after confirming that glucose all dissolves, then add lactose 6.0kg, stir, Deng lactose all dissolve after add maltose 2.0kg again, stir maltose is all dissolved;
(10) leave standstill: move into leave standstill in car leave standstill 40 minutes by having mixed the raw material after sugar, when leaving standstill 15 minutes after standing car uniform stirring 1 time forward, make it fully to absorb the liquid glucose left standstill inside car, residual sugar can not be had; Standing car neatly discharges sequentially, hangs up properly lot number board, pushes between drying vehicle by standing sequencing;
(11) dry: pour the wild cabbage left standstill into baking oven, evenly shakeout, dry:
1 drying: 90-95 DEG C, 50 minutes, bulk cargo 2-3 time;
2 drying: 70-75 DEG C, 120 minutes, rub material with the hands 2-3 time;
Then 6 baking oven unification baking ovens, carry out the 3rd drying: 60-65 DEG C, 7.5 hours, every 20 minutes stirrings 1 time;
(12) select: the raw material after drying is selected, picks out particle etc.;
(13) pack: pack according to different size.
Embodiment three: one mixes sugared cabbage production technique, it is characterized in that: comprise the following steps:
(1) pre-treatment: remove root Lao Ye, spot leaf, dead leaf, disease and pest leaf and surface attachments;
(2) clean: the raw material handled well is dropped into froth after cleaning machine cleans and carries out high pressure cleaning showers again;
(3) pluck core: cut dish personnel and be upwards placed on the case platform on conveyer belt both sides by the raw material root after cleaning, around root, root and old stalk portion are removed, retain dish top; Pluck core personnel the defective products such as the yellowish-white core in dish top, spot leaf, dead leaf are taken out, put into litter frame;
(4) disconnectedly to cut: adjustment is cut the dish cutterhead, and confirmations specification is 30mm × 30mm, is fitly buckled on delivering belt for vegetable-cutting machine on the dish top of removing core, in feeding vegetable-chopper;
(5) flush with foam: sent in the cleaning machine that froths by the raw material after disconnected cutting and clean, the water frothed in cleaning machine requires it is circulating water, and the foreign material that the cleaning machine both sides that froth are blown and dish slag will be cleared up in time, and keep the water frothed in cleaning machine to clean;
(6) complete: the pot temperature that completes controls at 95 DEG C-100 DEG C, time 2-4 minute, first interpolation salt 20.5 kg, soda ash 1.1 kg, makes the sewage PH value of discharge between 7.8-8.0, every 70 minutes additional salt 2.1 kg, alkali 0.55 kg, change a water according to timing, after completing, color and luster is without brown stain, and mouthfeel is clear and melodious;
(7) cool: the raw material after completing enters cooling bath, cools with circulating water, instill in cooling bath with the chlorine water point that concentration is 1500-2000ppm, keep concentration in cooling bath to be 30-50ppm, after cooling, product temperature is below 32 DEG C;
(8) dewater: putting into centrifuge by cooling the rear Brussels sprouts loading mesh bag, filling rear dehydration 2-3 minute, make the front weight ratio of itself and dehydration be 50-60%; Centrifuge is often finished once, with concentration be the chlorine water sterilization of 150-200ppm once, every 35 minutes with moise-heat sterilization more than 3 minutes;
(9) mix sugar: the raw material after dehydration is taken 100.5kg and pours into and mix in sugared machine, first add glucose 12.3kg, stir, after confirming that glucose all dissolves, then add lactose 6.2kg, stir, Deng lactose all dissolve after add maltose 2.1kg again, stir maltose is all dissolved;
(10) leave standstill: move into leave standstill in car leave standstill 45 minutes by having mixed the raw material after sugar, when leaving standstill 17 minutes after standing car uniform stirring 1 time forward, make it fully to absorb the liquid glucose left standstill inside car, residual sugar can not be had; Standing car neatly discharges sequentially, hangs up properly lot number board, pushes between drying vehicle by standing sequencing;
(11) dry: pour the wild cabbage left standstill into baking oven, evenly shakeout, dry:
1 drying: 90-95 DEG C, 60 minutes bulk cargos 2-3 time;
2 drying: 70-75 DEG C, 130 minutes, rub material with the hands 2-3 time;
Then 7 baking oven unification baking ovens, carry out the 3rd drying: 60-65 DEG C, 8 hours, every 21 minutes stirrings 1 time;
(12) select: the raw material after drying is selected, picks out particle etc.;
(13) pack: pack according to different size.
Except technical characteristic described in description, all the other technical characteristics are those skilled in the art's known technology.
Claims (6)
1. mix a sugared cabbage production technique, it is characterized in that: comprise the following steps:
(1) pre-treatment: remove root Lao Ye, spot leaf, dead leaf, disease and pest leaf and surface attachments;
(2) clean: the raw material handled well is dropped into the cleaning machine that froths and cleans;
(3) pluck core: cut dish personnel and be upwards placed on the case platform on conveyer belt both sides by the raw material root after cleaning, around root, root and old stalk portion are removed, retain dish top; Pluck core personnel the defective products such as the yellowish-white core in dish top, spot leaf, dead leaf are taken out, put into litter frame;
(4) disconnectedly to cut: adjustment is cut the dish cutterhead, and confirmations specification is 30mm × 30mm, is fitly buckled on delivering belt for vegetable-cutting machine on the dish top of removing core, in feeding vegetable-chopper;
(5) complete: the pot temperature that completes controls at 95 DEG C-100 DEG C, time 2-4 minute, first interpolation salt 19.5-20.5 kg, soda ash 0.9-1.1 kg, makes the sewage PH value of discharge between 7.8-8.0, every 50-70 minute additional salt 1.9-2.1 kg, alkali 0.45-0.55 kg, change a water according to timing, after completing, color and luster is without brown stain, and mouthfeel is clear and melodious;
(6) cool: the raw material after completing enters cooling bath, cools with circulating water, instill in cooling bath with the chlorine water point that concentration is 1500-2000ppm, keep concentration in cooling bath to be 30-50ppm, after cooling, product temperature is below 32 DEG C;
(7) dewater: putting into centrifuge by cooling the rear Brussels sprouts loading mesh bag, filling rear dehydration 2-3 minute, make the front weight ratio of itself and dehydration be 50-60%; Centrifuge is often finished once, with concentration be the chlorine water sterilization of 150-200ppm once, every 25-35 minute with moise-heat sterilization more than 3 minutes;
(8) sugar is mixed: the raw material after dehydration is taken 99.5-100.5kg and pours into and mix in sugared machine, first add glucose 11.8-12.3kg, stir, after confirming that glucose all dissolves, add lactose 5.8-6.2kg again, stir, after waiting lactose all to dissolve, add maltose 1.9-2.1kg again, stir and maltose is all dissolved;
(9) leave standstill: the raw material after sugar will have been mixed and moved into leave standstill in car and leave standstill 35-45 minute, when leaving standstill 13-17 minute after standing car uniform stirring 1 time forward, make it fully to absorb the liquid glucose left standstill inside car, residual sugar can not be had; Standing car neatly discharges sequentially, hangs up properly lot number board, pushes between drying vehicle by standing sequencing;
(10) dry: pour the wild cabbage left standstill into baking oven, evenly shakeout, dry;
(11) select: the raw material after drying is selected;
(12) pack: pack according to different size.
2. according to claim 1ly mix sugared cabbage production technique, it is characterized in that, comprise the following steps:
(1) pre-treatment: remove root Lao Ye, spot leaf, dead leaf, disease and pest leaf and surface attachments;
(2) clean: the raw material handled well is dropped into the cleaning machine that froths and cleans;
(3) pluck core: cut dish personnel and be upwards placed on the case platform on conveyer belt both sides by the raw material root after cleaning, around root incision 4-5 cutter, root and old stalk portion are removed, retains dish top; Pluck core personnel the defective products such as the yellowish-white core in dish top, spot leaf, dead leaf are taken out, put into litter frame;
(4) disconnectedly to cut: adjustment is cut the dish cutterhead, and confirmations specification is 30mm × 30mm, is fitly buckled on delivering belt for vegetable-cutting machine on the dish top of removing core, in feeding vegetable-chopper;
(5) complete: the pot temperature that completes controls at 95 DEG C-100 DEG C, time 2-4 minute, first interpolation salt 20 kg, soda ash 1 kg, makes the sewage PH value of discharge between 7.8-8.0, every 1 hour additional salt 2 kg, alkali 0.5 kg, within every 8 hours, change a water, after completing, color and luster is without brown stain, and mouthfeel is clear and melodious;
(6) cool: the raw material after completing enters cooling bath, cools with circulating water, instill in cooling bath with the chlorine water point that concentration is 1500-2000ppm, keep concentration in cooling bath to be 30-50ppm, after cooling, product temperature is below 32 DEG C;
(7) dewater: putting into centrifuge by cooling the rear Brussels sprouts loading mesh bag, filling rear dehydration 2-3 minute, make the front weight ratio of itself and dehydration be 50-60%; Centrifuge is often finished once, with concentration be the chlorine water sterilization of 150-200ppm once, every 30 minutes with moise-heat sterilization more than 3 minutes;
(8) mix sugar: the raw material after dehydration is taken 100kg and pours into and mix in sugared machine, first add glucose 12.0kg, stir, after confirming that glucose all dissolves, then add lactose 6.0kg, stir, Deng lactose all dissolve after add maltose 2.0kg again, stir maltose is all dissolved;
(9) leave standstill: move into leave standstill in car leave standstill 40 minutes by having mixed the raw material after sugar, when leaving standstill 15 minutes after standing car uniform stirring 1 time forward, make it fully to absorb the liquid glucose left standstill inside car, residual sugar can not be had; Standing car neatly discharges sequentially, hangs up properly lot number board, pushes between drying vehicle by standing sequencing;
(10) dry: pour the wild cabbage left standstill into baking oven, evenly shakeout, dry;
(11) select: the raw material after drying is selected;
(12) pack: pack according to different size.
3. according to claim 1 and 2ly mix sugared cabbage production technique, it is characterized in that, in step (10), its furnace drying method is:
1 drying: 90-95 DEG C, 40-60 minute bulk cargo 2-3 time;
2 drying: 70-75 DEG C, 110 minutes-130 minutes, rub material with the hands 2-3 time;
Then 5-7 baking oven unification baking oven, carries out the 3rd drying: 60-65 DEG C, 7-8 hour, every 19-21 minute stirring 1 time.
4. according to claim 3ly mix sugared cabbage production technique, it is characterized in that, in the cleaning process of step (2), by carrying out high pressure cleaning showers again after the cleaning machine cleaning that froths.
5. according to claim 4ly mix sugared cabbage production technique, it is characterized in that, after step (4), add flush with foam: sent in the cleaning machine that froths by the raw material after disconnected cutting and clean, the water frothed in cleaning machine requires it is circulating water, froth foreign material that cleaning machine both sides are blown and dish slag will be cleared up in time, and keeps the water frothed in cleaning machine to clean.
6. according to claim 5ly mix sugared cabbage production technique, it is characterized in that, in drying course, 6 baking ovens close 1 baking oven.
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| JPS5850696B2 (en) * | 1981-06-05 | 1983-11-11 | 久子 竹内 | Vegetable pickle production method |
| DE3682294D1 (en) * | 1985-02-07 | 1991-12-12 | Nestle Sa | TREATMENT OF FRUIT AND VEGETABLES. |
| CN1297202C (en) * | 2005-04-15 | 2007-01-31 | 海通食品集团股份有限公司 | Low-cost pre-treating process for prolonging sugar returning time of dewatered vegetable |
| CN101156624B (en) * | 2007-11-08 | 2011-01-05 | 慈溪市蔬菜开发有限公司 | A dewatering processing method of pickled cabbage |
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Effective date of registration: 20190909 Address after: Hu Liu Cun 274413 Shandong city of Heze province Caoxian Qing Gu Town Patentee after: Caoxian Xianzhiyuan Ecological Food Co., Ltd. Address before: Hu Liu Cun 274413 Shandong city of Heze province Caoxian Qing Gu Town Patentee before: Cao County Haina Food Co., Ltd. |