CN103519092A - Processing method of dried longan - Google Patents
Processing method of dried longan Download PDFInfo
- Publication number
- CN103519092A CN103519092A CN201310407017.4A CN201310407017A CN103519092A CN 103519092 A CN103519092 A CN 103519092A CN 201310407017 A CN201310407017 A CN 201310407017A CN 103519092 A CN103519092 A CN 103519092A
- Authority
- CN
- China
- Prior art keywords
- fruit
- longan
- cage
- roasting
- cut
- 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.)
- Pending
Links
- 235000000235 Euphoria longan Nutrition 0.000 title claims abstract description 46
- 238000003672 processing method Methods 0.000 title claims description 9
- 244000139609 Euphoria longan Species 0.000 title 1
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 53
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 45
- 238000012545 processing Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 12
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 12
- 241001330002 Bambuseae Species 0.000 claims description 12
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 12
- 239000011425 bamboo Substances 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000004575 stone Substances 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 235000014036 Castanea Nutrition 0.000 claims description 3
- 241001070941 Castanea Species 0.000 claims description 3
- 238000009792 diffusion process Methods 0.000 claims description 3
- 239000000428 dust Substances 0.000 claims description 3
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002352 surface water Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 17
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 239000004576 sand Substances 0.000 abstract description 3
- 238000005520 cutting process Methods 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000002245 particle Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 2
- 238000010923 batch production Methods 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 206010016256 fatigue Diseases 0.000 description 2
- 206010022437 insomnia Diseases 0.000 description 2
- 206010027175 memory impairment Diseases 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 206010000210 abortion Diseases 0.000 description 1
- 231100000176 abortion Toxicity 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000001963 growth medium Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 230000005070 ripening Effects 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/57—Chemical peeling or cleaning of harvested fruits, vegetables or other foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to the technical field of fruit deep processing, and particularly relates to a preparation method of dried longan. The method specifically comprises the steps of material selection, particle cutting, water soaking, excess shaking, primary baking, secondary baking, base cutting, classification and packaging to obtain the finished product. According to the method provided by the invention, by adding clean fine sand in the excess shaking process and in combination with the shake, the shell is thin and smooth and convenient to dry. Meanwhile, the processing process of the longan has short period and high efficiency, and the yield is very high. By adopting the method provided by the invention, the production cost of longan in the processing process is low, and the method is very suitable for the factory-like, large-scale and intensive production of the dried longan.
Description
Technical field
The present invention relates to a kind of fruit deep process technology field, be specifically related to a kind of processing method of dried longan.
Technical background
Longan is the ground such as southern china fruit, distribution Fujian, Taiwan, Guangdong, Guangxi, Yunnan, Guizhou, Sichuan.Dry longan claims again dried longan, and dried longan has another name called intelligence development, arillus longan, is the ripening fruits of longan.Property is put down, and taste is sweet, contains the chemical analysis such as thiamine, riboflavin, niacin, ascorbic acid, has blood-enrich, tranquilizing the mind, the effect of nourishing blood and preventing abortion.Be applicable to insomnia forgetfulness, insufficiency of the spleen diarrhoea, the diseases such as lassitude.Dried longan function cures mainly: heart-spleen boosting, fill blood, and the will of calming the nerves.Cure mainly consumptive disease thin and weak, palpitaition is appointed sad, insomnia forgetfulness, insufficiency of the spleen diarrhoea, postpartum edema, lassitude, the illnesss such as spontaneous sweating.Deeply to be subject to tonic food ， China various places that consumers in general welcome all to have very large consumption market.Moisture in longan fruit is growth of microorganism breeding conditio sune qua non.Do not having under the condition of moisture, microorganism can not growth and breeding.The moisture that contains 50%-70% in longan fruit, contains again various nutriments, and as sugar, protein, vitamin etc., this is the natural high-quality culture medium of microorganism.The roasting of dried longan, is, by thermodynamic activity, the moisture in fruit is reduced to certain limit, makes the concentration of its solable matter bring up to the degree that microorganism is difficult to utilization.Because dried longan reduces through thermodynamic activity moisture, the active of enzyme is also suppressed simultaneously, so can carry out the preservation of long period.
At present, mostly the processing method of dry longan is fresh longan to obtain through manually drying finished product.This method process-cycle is long, efficiency is low, yield rate is not high, causes production cost high.
Summary of the invention
Object of the present invention is exactly to overcome the deficiency of above-mentioned technology and processing method that brand-new a kind of dried longan is provided.Specifically comprise: shake → just roasting of the grain → immersion of selecting materials → cut → cross → roast again → the cut base of a fruit → classification → packing, and finished product.By implementing the present invention, can make that shell is thin to polish crossing to add clean fine sand to coordinate in shaking process to shake, be convenient to dry.Meanwhile, not only the cycle is short, efficiency is high in process for longan, and yield rate is very high.Implement the present invention, longan is low at process production cost, is applicable to very much dry longan batch production, scale, intensive production.
Invention is achieved through the following technical solutions:
A processing method for dried longan, comprises the steps: in technical scheme
1, select materials: select abundant maturation, a fruit complete longan fruit.
2, cut grain: fruit grain is cut from fruit ear, and staying stalk length is 1.5 millimeters, rejects broken fruit.
3, immersion: fruit is put into bamboo square-bottomed bamboo basket, then connect bamboo square-bottomed bamboo basket and be put into soak in clear water and dust cleaned in 5～10 minutes.
4, cross and shake: the fruit of soaking is poured into and shaken in cage, 35～40 kilograms of every cage mounteds are sprinkled into 500～600 grams of clean fine sands in shaking cage, then will shake cage and sway rapidly 10～12 minutes, make fruit constantly rolling friction in cage, treat that shell transfers the brown and dry cage that can stop shaking to.
5, just roasting: fruit is layered on roasting kitchen range equably, is 15～18 centimetres along paving thickness, and rear edge is 10～12 centimetres, and then heating is cured, and stirs once for 6～8 hours, can play roasting again after stirring for the second time after 3～5 hours cure.
6, roast again: through the dried longan of just roasting processing, place after 2～3 days, fruit stone and pulp moisture are gradually to external diffusion, pulp surface water content increases while going out to roast than just, need again cure, palpus slow fire while curing again heating, the time is 10～12 hours, centre is stirred for several times, when pressing fruit to flow out, cut rear fruit stone open and be Chestnut without fruit juice with finger, can go out roasting, need to dispel the heat 20～24 hours after going out roasting.
7, cut the base of a fruit: the carpopodium that cuts off dried longan with scissors.
8, classification: the longan fruit grain drying is sieved, carry out by size classification.
9, packing: the longan fruit grain that classification is good is sub-packed in polybag according to quantity, finally plastic bag mouth sealing is obtained to finished product.
Tool of the present invention has the following advantages:
1, dried longan processing method technique proposed by the invention is simple, easily implements.
2, by implementing the present invention, can make that shell is thin to polish crossing to add clean fine sand to coordinate in shaking process to shake, be convenient to dry.
3, by implementing the present invention, not only the cycle is short, efficiency is high in process for longan, and yield rate is very high.
4, by implementing the present invention, longan is low at process production cost, is applicable to very much dry longan batch production, scale, intensive production.
The specific embodiment
Below in conjunction with embodiment, method of the present invention is further illustrated.
A processing method for dried longan, the specific embodiment is as follows:
1, select materials: select abundant maturation, a fruit complete longan fruit.
2, cut grain: fruit grain is cut from fruit ear, and staying stalk length is 1.5 millimeters, rejects broken fruit.
3, immersion: fruit is put into bamboo square-bottomed bamboo basket, then connect bamboo square-bottomed bamboo basket and be put into soak in clear water and dust cleaned in 5～10 minutes.
4, cross and shake: the fruit of soaking is poured into and shaken in cage, 35～40 kilograms of every cage mounteds are sprinkled into 500～600 grams of clean fine sands in shaking cage, then will shake cage and sway rapidly 10～12 minutes, make fruit constantly rolling friction in cage, treat that shell transfers the brown and dry cage that can stop shaking to.
5, just roasting: fruit is layered on roasting kitchen range equably, is 15～18 centimetres along paving thickness, and rear edge is 10～12 centimetres, and then heating is cured, and stirs once for 6～8 hours, can play roasting again after stirring for the second time after 3～5 hours cure.
6, roast again: through the dried longan of just roasting processing, place after 2～3 days, fruit stone and pulp moisture are gradually to external diffusion, pulp surface water content increases while going out to roast than just, need again cure, palpus slow fire while curing again heating, the time is 10～12 hours, centre is stirred for several times, when pressing fruit to flow out, cut rear fruit stone open and be Chestnut without fruit juice with finger, can go out roasting, need to dispel the heat 20～24 hours after going out roasting.
7, cut the base of a fruit: the carpopodium that cuts off dried longan with scissors.
8, classification: the longan fruit grain drying is sieved, carry out by size classification.
9, packing: the longan fruit grain that classification is good is sub-packed in polybag according to quantity, finally plastic bag mouth sealing is obtained to finished product.
Claims (1)
1. a processing method for dried longan, its feature comprises the steps:
(1) select materials: select abundant maturation, a fruit complete longan fruit;
(2) cut grain: fruit grain is cut from fruit ear, and staying stalk length is 1.5 millimeters, rejects broken fruit;
(3) immersion: fruit is put into bamboo square-bottomed bamboo basket, then connect bamboo square-bottomed bamboo basket and be put into soak in clear water and dust cleaned in 5～10 minutes;
(4) cross and shake: the fruit of soaking is poured into and shaken in cage, 35～40 kilograms of every cage mounteds are sprinkled into 500～600 grams of clean fine sands in shaking cage, then will shake cage and sway rapidly 10～12 minutes, make fruit constantly rolling friction in cage, treat that shell transfers the brown and dry cage that can stop shaking to;
(5) just roasting: fruit is layered on roasting kitchen range equably, is 15～18 centimetres along paving thickness, and rear edge is 10～12 centimetres, and then heating is cured, and stirs once for 6～8 hours, can play roasting again after stirring for the second time after 3～5 hours cure;
(6) roast again: through the dried longan of just roasting processing, place after 2～3 days, fruit stone and pulp moisture are gradually to external diffusion, pulp surface water content increases while going out to roast than just, need again cure, palpus slow fire while curing again heating, the time is 10～12 hours, centre is stirred for several times, when pressing fruit to flow out, cut rear fruit stone open and be Chestnut without fruit juice with finger, can go out roasting, need to dispel the heat 20～24 hours after going out roasting;
(7) cut the base of a fruit: the carpopodium that cuts off dried longan with scissors;
(8) classification: the longan fruit grain drying is sieved, carry out by size classification;
(9) packing: the longan fruit grain that classification is good is sub-packed in polybag according to quantity, finally plastic bag mouth sealing is obtained to finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310407017.4A CN103519092A (en) | 2013-09-10 | 2013-09-10 | Processing method of dried longan |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310407017.4A CN103519092A (en) | 2013-09-10 | 2013-09-10 | Processing method of dried longan |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103519092A true CN103519092A (en) | 2014-01-22 |
Family
ID=49921730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310407017.4A Pending CN103519092A (en) | 2013-09-10 | 2013-09-10 | Processing method of dried longan |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103519092A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712727A (en) * | 2017-11-16 | 2018-02-23 | 桂林市安琪玫瑰农业发展有限公司 | A kind of preparation method of dried longan |
| CN107822163A (en) * | 2017-09-29 | 2018-03-23 | 广西广投干制农业科技有限公司 | Nucleus product technique is stayed in a kind of longan peeling |
| CN109288104A (en) * | 2018-11-12 | 2019-02-01 | 方家铺子（莆田）绿色食品有限公司 | A kind of longan fresh fruit hangs yellow processing equipment and its processing method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038157A (en) * | 2010-12-09 | 2011-05-04 | 邵碰狮 | Method for preparing salted dry longan |
| CN102640904A (en) * | 2012-04-26 | 2012-08-22 | 恩平市聚泉农业有限公司 | Making process of semi-dried and semi-humid longan |
-
2013
- 2013-09-10 CN CN201310407017.4A patent/CN103519092A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102038157A (en) * | 2010-12-09 | 2011-05-04 | 邵碰狮 | Method for preparing salted dry longan |
| CN102640904A (en) * | 2012-04-26 | 2012-08-22 | 恩平市聚泉农业有限公司 | Making process of semi-dried and semi-humid longan |
Non-Patent Citations (1)
| Title |
|---|
| 黄林生: "《果品加工新技术与营销》", 31 January 2011, 金盾出版社 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822163A (en) * | 2017-09-29 | 2018-03-23 | 广西广投干制农业科技有限公司 | Nucleus product technique is stayed in a kind of longan peeling |
| CN107822163B (en) * | 2017-09-29 | 2019-05-31 | 广西广投干制农业科技有限公司 | Nucleus product technique is stayed in a kind of longan peeling |
| CN107712727A (en) * | 2017-11-16 | 2018-02-23 | 桂林市安琪玫瑰农业发展有限公司 | A kind of preparation method of dried longan |
| CN109288104A (en) * | 2018-11-12 | 2019-02-01 | 方家铺子（莆田）绿色食品有限公司 | A kind of longan fresh fruit hangs yellow processing equipment and its processing method |
| CN109288104B (en) * | 2018-11-12 | 2023-09-01 | 方家铺子（莆田）绿色食品有限公司 | Longan fresh fruit yellowing treatment equipment and treatment method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103125620B (en) | Bead type black tea making method capable of improving integrity of tea leaves | |
| CN104381998A (en) | Preparation method of instant vacuum freeze-dried tremella fuciformis after brewing | |
| CN107048268A (en) | A kind of nutrition fruit lotus root starch and preparation method thereof | |
| CN103519092A (en) | Processing method of dried longan | |
| CN104305052B (en) | Novel method for producing instant wolfberry food | |
| CN103988928A (en) | Preparation method of limpid gunpowder tea | |
| CN103988966A (en) | Preparation method for large-fruit-grain fruit filled chocolates | |
| CN103719720B (en) | A kind of wild asparagus smallage noodles and preparation method thereof | |
| CN104137865A (en) | Orange milk biscuit and processing method thereof | |
| KR101759147B1 (en) | Hydrangea scorched rice and manufacturing method thereof | |
| CN103431069A (en) | Method for preparing peanut beancurd from peanut sprouts | |
| CN105831650A (en) | Fig fruit powder preparation method based on vacuum pressure difference expansion technology | |
| CN106035487A (en) | Rose cake and preparation method thereof | |
| CN111150053A (en) | Freeze-dried polygonatum sibiricum, polygonatum odoratum and tremella soup and preparation method thereof | |
| CN103652001A (en) | Oolong blending method | |
| KR20130013895A (en) | A sweet jelly of beans containing orostachys japonicus and it's method | |
| CN104824729A (en) | Preparation technology of chocolate-flavored sesame powder | |
| CN106954677A (en) | A kind of passion fruit taste fermented soybean milk freezes the preparation method of particle | |
| CN105533020A (en) | Tea paste and preparation method of tea paste | |
| CN105941970A (en) | Feed additive for young bamboo partridges | |
| KR100903651B1 (en) | Dried persimmon manufacturing method | |
| CN110037261A (en) | A kind of guava fruit powder and preparation method thereof | |
| CN101999641A (en) | Method for processing low-quality edible mushroom | |
| CN105124467A (en) | Method for processing jujube paste slice | |
| CN104222460A (en) | Making method of flavored apple strips |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140122 |