CN103652717A - Manufacturing method of canned bracken - Google Patents
Manufacturing method of canned bracken Download PDFInfo
- Publication number
- CN103652717A CN103652717A CN201310674683.4A CN201310674683A CN103652717A CN 103652717 A CN103652717 A CN 103652717A CN 201310674683 A CN201310674683 A CN 201310674683A CN 103652717 A CN103652717 A CN 103652717A
- Authority
- CN
- China
- Prior art keywords
- fiddlehead
- minutes
- raw material
- processed
- bracken
- 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
- 240000005893 Pteridium aquilinum Species 0.000 title abstract 4
- 235000009936 Pteridium aquilinum Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 206010033546 Pallor Diseases 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 239000003513 alkali Substances 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims description 8
- 235000011194 food seasoning agent Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 238000013019 agitation Methods 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 235000010265 sodium sulphite Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 2
- 244000304337 Cuminum cyminum Species 0.000 claims description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 2
- 239000006002 Pepper Substances 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 2
- 235000016761 Piper aduncum Nutrition 0.000 claims description 2
- 235000017804 Piper guineense Nutrition 0.000 claims description 2
- 244000203593 Piper nigrum Species 0.000 claims description 2
- 235000008184 Piper nigrum Nutrition 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 239000001390 capsicum minimum Substances 0.000 claims description 2
- 238000013036 cure process Methods 0.000 claims description 2
- 239000011521 glass Substances 0.000 claims description 2
- 235000021552 granulated sugar Nutrition 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 235000013599 spices Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 238000011282 treatment Methods 0.000 abstract 4
- 238000009924 canning Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- VZCYOOQTPOCHFL-OWOJBTEDSA-N Fumaric acid Chemical compound OC(=O)\C=C\C(O)=O VZCYOOQTPOCHFL-OWOJBTEDSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 208000034189 Sclerosis Diseases 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- OILXMJHPFNGGTO-UHFFFAOYSA-N (22E)-(24xi)-24-methylcholesta-5,22-dien-3beta-ol Natural products C1C=C2CC(O)CCC2(C)C2C1C1CCC(C(C)C=CC(C)C(C)C)C1(C)CC2 OILXMJHPFNGGTO-UHFFFAOYSA-N 0.000 description 1
- RQOCXCFLRBRBCS-UHFFFAOYSA-N (22E)-cholesta-5,7,22-trien-3beta-ol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CCC(C)C)CCC33)C)C3=CC=C21 RQOCXCFLRBRBCS-UHFFFAOYSA-N 0.000 description 1
- ZKSZEJFBGODIJW-GMDXDWKASA-N (R)-prunasin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H](C#N)C1=CC=CC=C1 ZKSZEJFBGODIJW-GMDXDWKASA-N 0.000 description 1
- OQMZNAMGEHIHNN-UHFFFAOYSA-N 7-Dehydrostigmasterol Natural products C1C(O)CCC2(C)C(CCC3(C(C(C)C=CC(CC)C(C)C)CCC33)C)C3=CC=C21 OQMZNAMGEHIHNN-UHFFFAOYSA-N 0.000 description 1
- MQVRGDZCYDEQML-UHFFFAOYSA-N Astragalin Natural products C1=CC(OC)=CC=C1C1=C(OC2C(C(O)C(O)C(CO)O2)O)C(=O)C2=C(O)C=C(O)C=C2O1 MQVRGDZCYDEQML-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241001453651 Cyclosorus Species 0.000 description 1
- 241000086550 Dinosauria Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- DNVPQKQSNYMLRS-NXVQYWJNSA-N Ergosterol Natural products CC(C)[C@@H](C)C=C[C@H](C)[C@H]1CC[C@H]2C3=CC=C4C[C@@H](O)CC[C@]4(C)[C@@H]3CC[C@]12C DNVPQKQSNYMLRS-NXVQYWJNSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000736301 Pteridaceae Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- VQKFNUFAXTZWDK-UHFFFAOYSA-N alpha-methylfuran Natural products CC1=CC=CO1 VQKFNUFAXTZWDK-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001914 calming effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- DNVPQKQSNYMLRS-SOWFXMKYSA-N ergosterol Chemical compound C1[C@@H](O)CC[C@]2(C)[C@H](CC[C@]3([C@H]([C@H](C)/C=C/[C@@H](C)C(C)C)CC[C@H]33)C)C3=CC=C21 DNVPQKQSNYMLRS-SOWFXMKYSA-N 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000001530 fumaric acid Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- JPUKWEQWGBDDQB-QSOFNFLRSA-N kaempferol 3-O-beta-D-glucoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=CC(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O JPUKWEQWGBDDQB-QSOFNFLRSA-N 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- ZKSZEJFBGODIJW-UHFFFAOYSA-N passiedulin Natural products OC1C(O)C(O)C(CO)OC1OC(C#N)C1=CC=CC=C1 ZKSZEJFBGODIJW-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- BMXNUTUYWQWEFA-UHFFFAOYSA-N prunasin Natural products OCC1OC(O)C(O)C(O)C1OC(C#N)c2ccccc2 BMXNUTUYWQWEFA-UHFFFAOYSA-N 0.000 description 1
- 229930190987 pterosin Natural products 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 229960005137 succinic acid Drugs 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- VZCYOOQTPOCHFL-UHFFFAOYSA-N trans-butenedioic acid Natural products OC(=O)C=CC(O)=O VZCYOOQTPOCHFL-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of food processing, and particularly relates to a manufacturing method of canned bracken. The manufacturing method comprises the following steps: raw material selection, raw material treatment, alkali solution treatment, blanching treatment, hardening treatment, canning, sealing and sterilizing. The canned bracken is crisp, tender and tasty, and has the original unique flavor and color of the bracken. The method is simple in manufacturing, controllable in technique, and suitable for large-scale production in food enterprises.
Description
Technical field
The invention belongs to food processing field, be specifically related to a kind of preparation method of fiddlehead can.
Background technology
Fiddlehead is the tender seedling of Pteridaceae Cyclosorus herbaceos perennial, is the one-celled plants that Age of Dinosaur just has, and is extensively distributed in the hillside sylvan life of the torrid zone, subtropical zone and Temperate Region in China, and mountain area all produces all over China.
Fiddlehead, wild in woodland, hill, pine forest, be the green edible wild herbs without any pollution, be not only rich in the multivitamin that human body needs, also have gut purge stomach invigorating, the effect such as stimulate the circulation of the blood and cause the muscles and joints to relax.Before fiddlehead is edible, after boiling water scalds, then immerses and in cold water, remove peculiar smell, just edible.Treated fiddlehead mouthfeel delicate fragrance is lubricious, then mixes with seasoning matter, refrigerant tasty and refreshing, is rare superior food and drink.Can also fry and eat, be processed into dry vegetalbe, cook filling, pickled one-tenth can etc.
Fiddlehead is cold in nature, sweet, the micro-hardship of taste, nontoxic; Have antipyretic, diuresis, beneficial gas, yin-nourishing, stomach invigorating, reinforce the kidney, the effect such as dehumidifying and recover function of brain cell and the effect of the step-down of calming the nerves.Fiddlehead meat is tender, delicious, pollution-free; Nutritious, the various trace elements such as the protein that contains needed by human body, vitamin, carbohydrate, organic acid, cellulose and iron, calcium, phosphorus, germanium and 16 kinds of above amino acid, also contain the multiple nutritional components such as prunasin, astragalin, fern glucoside, fumaric acid, butanedioic acid, alkaloid, multiple pterosin, ergosterol, its protein and vitamin are the several times to tens times of general vegetables.Visible, fiddlehead is the free of contamination green health vegetables of the high pure natural of a kind of nutritive value, it is the wild game wild vegetables that has the pure natural of edible and medical value concurrently, thereby have " mountain delicacy ", a " king's of mountain dish " good reputation, being universally acknowledged healthy pollution-free food, is a kind of exporting very salable.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of fiddlehead can.
The object of the invention is to be achieved through the following technical solutions:
A preparation method for fiddlehead can, is characterized in that, comprises following processing step:
(1) raw material is selected: choose the contracting of dish leaf roll as fist, the fiddlehead of fresh and tender, sturdy, green or purple makes raw material;
(2) raw material is processed: reject the sick leaf of fiddlehead, excise old root, clear water rinses and removes the impurity such as silt, drains away the water standby;
(3) alkali lye is processed: the fiddlehead of putting in order is soaked in to 10% Na
2cO
3in solution, agitation as appropriate, processes and pulls out for 8-10 minute;
(4) blanching is processed: the fiddlehead after above-mentioned processing is dragged for rapidly into 0.2% sodium sulfite solution 95 ℃ of blanchings 3 minutes;
(5) cure process: with 0.2% calcium chloride solution bubble fiddlehead, after 30 minutes, pull out, clean with clear water rinsing, drain away the water standby;
(6) tinning: adopt 500 gram four to revolve glass jar charging, in above-mentioned fiddlehead tank filling, 250 grams of every tank solid content net weight, then pack 60 grams of seasoning soup juice into; Seasoning soup juice is that spice (as one or more in Chinese prickly ash, pepper, cassia bark, anise, cumin, capsicum combine arbitrarily) adds the water of 2000 times of weight portions in pot, to boil 30 minutes, add the white granulated sugar of 20 times of weight portions and the salt of 40 times, after dissolving, filter cleaner makes;
(7) sealing, sterilization: use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 ℃, sterilization is finished product for 15 minutes.
Described a kind of fiddlehead can is made by said method.
Beneficial effect of the present invention
1, fiddlehead can of the present invention is tender and crisp good to eat, has the original unique flavour of fiddlehead and color and luster.
2, the inventive method is made simply, and technique is easily controlled, also suitable food enterprise large-scale production.
The specific embodiment
According to the present invention, with the following Examples a kind of preparation method of fiddlehead can is elaborated.
Embodiment 1
100 kilograms of the fiddleheads of handling well are soaked in to 10% Na
2cO
3in solution, agitation as appropriate, processes and pulls out for 8 minutes, drags for rapidly into 0.2% sodium sulfite solution 95 ℃ of blanchings 3 minutes; With 0.2% calcium chloride solution bubble fiddlehead, after 30 minutes, pull out, clean with clear water rinsing, drain away the water, in the fiddlehead tank filling after sclerosis, 250 grams of every tank solid content net weight, then pack 60 grams of seasoning soup juice into, use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 ℃, sterilization is finished product for 15 minutes.
Embodiment 2
100 kilograms of the fiddleheads of handling well are soaked in to 10% Na
2cO
3in solution, agitation as appropriate, processes and pulls out for 10 minutes, drags for rapidly into 0.2% sodium sulfite solution 95 ℃ of blanchings 3 minutes; With 0.2% calcium chloride solution bubble fiddlehead, after 30 minutes, pull out, clean with clear water rinsing, drain away the water, in the fiddlehead tank filling after sclerosis, 250 grams of every tank solid content net weight, then pack 60 grams of seasoning soup juice into, use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 ℃, sterilization is finished product for 15 minutes.
Claims (2)
1. a preparation method for fiddlehead can, is characterized in that, comprises following processing step:
(1) raw material is selected: choose the contracting of dish leaf roll as fist, the fiddlehead of fresh and tender, sturdy, green or purple makes raw material;
(2) raw material is processed: reject the sick leaf of fiddlehead, excise old root, clear water rinses and removes the impurity such as silt, drains away the water standby;
(3) alkali lye is processed: the fiddlehead of putting in order is soaked in to 10% Na
2cO
3in solution, agitation as appropriate, processes and pulls out for 8-10 minute;
(4) blanching is processed: the fiddlehead after above-mentioned processing is dragged for rapidly into 0.2% sodium sulfite solution 95 ℃ of blanchings 3 minutes;
(5) cure process: with 0.2% calcium chloride solution bubble fiddlehead, after 30 minutes, pull out, clean with clear water rinsing, drain away the water standby;
(6) tinning: adopt 500 gram four to revolve glass jar charging, in above-mentioned fiddlehead tank filling, 250 grams of every tank solid content net weight, then pack 60 grams of seasoning soup juice into; Seasoning soup juice is that spice (as one or more in Chinese prickly ash, pepper, cassia bark, anise, cumin, capsicum combine arbitrarily) adds the water of 2000 times of weight portions in pot, to boil 30 minutes, add the white granulated sugar of 20 times of weight portions and the salt of 40 times, after dissolving, filter cleaner makes;
(7) sealing, sterilization: use sealing machine vacuum seal, vacuum is greater than 0.07MPa, and at 121 ℃, sterilization is finished product for 15 minutes.
2. a fiddlehead can is obtained by the preparation method of claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310674683.4A CN103652717A (en) | 2013-12-13 | 2013-12-13 | Manufacturing method of canned bracken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310674683.4A CN103652717A (en) | 2013-12-13 | 2013-12-13 | Manufacturing method of canned bracken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652717A true CN103652717A (en) | 2014-03-26 |
Family
ID=50292436
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310674683.4A Pending CN103652717A (en) | 2013-12-13 | 2013-12-13 | Manufacturing method of canned bracken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652717A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041767A (en) * | 2014-06-26 | 2014-09-17 | 黄振忠 | Processing method of pungent and spicy bracken can |
| CN104509807A (en) * | 2014-12-19 | 2015-04-15 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of Chinese prickly ash-flavored mixed fiddlehead ferns |
| CN104522588A (en) * | 2014-12-19 | 2015-04-22 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of pickled fiddlehead with radix zanthoxyli |
| CN104522546A (en) * | 2014-12-07 | 2015-04-22 | 洪寒俊 | A processing method for nutritional bamboo shoot slices with sesame oil |
| CN104757455A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable tin can |
| CN104886484A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A processing method for canned fiddleheads |
| CN105249323A (en) * | 2015-09-11 | 2016-01-20 | 云南省农业科学院质量标准与检测技术研究所 | Preparation method for lepidium meyenii walp appetizer |
-
2013
- 2013-12-13 CN CN201310674683.4A patent/CN103652717A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104041767A (en) * | 2014-06-26 | 2014-09-17 | 黄振忠 | Processing method of pungent and spicy bracken can |
| CN104886484A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A processing method for canned fiddleheads |
| CN104522546A (en) * | 2014-12-07 | 2015-04-22 | 洪寒俊 | A processing method for nutritional bamboo shoot slices with sesame oil |
| CN104509807A (en) * | 2014-12-19 | 2015-04-15 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of Chinese prickly ash-flavored mixed fiddlehead ferns |
| CN104522588A (en) * | 2014-12-19 | 2015-04-22 | 重庆雪瑞盛泉农业开发有限公司 | Preparation method of pickled fiddlehead with radix zanthoxyli |
| CN104757455A (en) * | 2015-03-25 | 2015-07-08 | 彭晓宇 | Wild vegetable tin can |
| CN105249323A (en) * | 2015-09-11 | 2016-01-20 | 云南省农业科学院质量标准与检测技术研究所 | Preparation method for lepidium meyenii walp appetizer |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |
|
| WD01 | Invention patent application deemed withdrawn after publication |