CN103907844A - Production method of freeze-dried carrot crisp chips - Google Patents
Production method of freeze-dried carrot crisp chips Download PDFInfo
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- CN103907844A CN103907844A CN201410113301.5A CN201410113301A CN103907844A CN 103907844 A CN103907844 A CN 103907844A CN 201410113301 A CN201410113301 A CN 201410113301A CN 103907844 A CN103907844 A CN 103907844A
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- 244000000626 Daucus carota Species 0.000 title claims abstract description 113
- 235000002767 Daucus carota Nutrition 0.000 title claims abstract description 113
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 238000001035 drying Methods 0.000 claims abstract description 61
- 238000004108 freeze drying Methods 0.000 claims abstract description 35
- 238000009777 vacuum freeze-drying Methods 0.000 claims abstract description 6
- 206010033546 Pallor Diseases 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 17
- 238000007605 air drying Methods 0.000 claims description 15
- 238000002360 preparation method Methods 0.000 claims description 14
- 238000005520 cutting process Methods 0.000 claims description 8
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 238000004886 process control Methods 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 9
- 238000005265 energy consumption Methods 0.000 abstract description 7
- 238000007710 freezing Methods 0.000 abstract description 5
- 230000008014 freezing Effects 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000007602 hot air drying Methods 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000005538 encapsulation Methods 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 230000000052 comparative effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000004075 alteration Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000000205 computational method Methods 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 238000005562 fading Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 230000000191 radiation effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 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
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- 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)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a production method of freeze-dried carrot crisp chips. The production method disclosed by the invention comprises the following steps of: firstly, peeling carrots, and slicing carrots into chips; after spreading the sliced carrot chips in a dish, feeding into a hot air drying box, drying by using hot air for 40-60 min while controlling the temperature at 60-90 DEG C, after drying by using hot air, pre-freezing the carrot chips at minus 40 to minus 70 DEG C for 16-20 h, after pre-freezing, putting the carrot chips in a vacuum freeze drying machine, and freeze-drying in vacuum at minus 50 DEG C for 24 h to obtain the freeze-dried carrot crisp chips. According to the production method of the freeze-dried carrot crisp chips disclosed by the invention, because the hot air drying technology and the vacuum freeze drying technology are combined, the drying energy consumption is reduced; the drying efficiency is increased; the produced carrot crisp chips are low in nutrition loss, healthy and environment-friendly; the primary colour and the primary taste of the carrot crisp chips are greatly kept.
Description
Technical field
The invention belongs to technical field of drying, relate in particular to a kind of preparation method of freeze-drying carrots chips.
Background technology
Carrot nutritional is abundant, contain the various trace elements such as zinc, calcium, iron and 8 kinds of essential amino acids and dietary fiber, particularly be rich in β-carrotene, the health of human body is had to very useful health-care effect, carrot and deep processed product thereof are loved by the people, and are the main carrot deep processed products of one of the countries such as current China's export Japan, Southeast Asia and European Union.But the at present normal pressure heated-air drying gained that adopt more, the color of product is dark, nutritive loss is large, and the product quality of many enterprises is difficult to reach export requirement.But carrot after vacuum freeze drying can keep its original local flavor and nutritional labeling preferably, effectively solve the problem that said method exists.But the quality requirement for freeze-drying carrot product is: biologically active is constant, appearance luster is even, form is full, sound construction, dissolution velocity are fast, and residual moisture is low.At present, the problem that domestic carrot product exists in freeze-drying process is: on brightness in storage, red degree and yellow degree, relatively fresh carrot decline is very fast, and color distortion degree is large, affects shelf life and product quality.
Combined drying refers to a kind of composite drying technology that 2 kinds or two or more drying mode carry out stage by stage, its objective is will reduce drying time, reduce energy consumption, improve the quality of products.
Heated-air drying has that energy consumption low (for other drying means), production method are relatively simple, output advantages of higher; But also there are many deficiencies, as large in product shr, color and luster brown stain is serious, reconstitution rate is low, nutrient loss is serious etc.
Freeze drying can change above-mentioned quality defect, can keep to greatest extent the color, smell, taste and shape of food and good rehydration; Its weak point is that operating technology requirement is high, energy consumption large, serialization is produced difficulty, yielded poorly, thereby operating cost is high, has greatly restricted the development of the sector.
In sum, heated-air drying and freeze drying process are combined, find suitable transfer point, make energy consumption cost, guarantee simultaneously carrots chips fresh colour, former flavoursome, organize fresh and crisp, piece shape is complete etc.
Product prepared by this technique is except the radiation effects of self, the enforcement of the freeze-dry process of the research also will drive the whole freeze-drying industrial expansion of China, the difficult problem of fading that solves the dried frozen aquatic products of the whole freeze-drying industrial quarters of puzzlement, the freeze-dry process of setting up, will the competitiveness of enterprise in colleague.
Summary of the invention
One of object of the present invention is to provide a kind of profile, hue preserving good, and nutritional labeling loss is less and can improve the preparation method of the freeze-drying carrots chips of drying efficiency.
Technical scheme of the present invention
A preparation method for freeze-drying carrots chips, specifically comprises the steps:
(1), the fresh carrot cleaning up is peeled, be cut into the thin slice that thickness is 3 ~ 15mm;
(2), the carrot thin slice pure water cleaning of gained afterwards of cutting into slices is put into 80 ~ 100 ℃ of hot water after draining and carry out blanching 3 ~ 8min;
(3), by the balance that tiles of the carrot thin slice after blanching, balance thickness is no more than 25mm, and packs the carrot thin slice that sets dish into drying receptacle;
Described drying receptacle is culture dish, crisper or aluminum pallet;
(4), that the drying receptacle that carrot thin slice is housed is put into hot air drier is dry, dry run control temperature is 60 ~ 90 ℃, the time is 40 ~ 60min;
(5), after heated-air drying finishes, immediately the drying receptacle that carrot thin slice is housed is carried out to pre-freeze, pre-freeze temperature is-40 ~-70 ℃, and the pre-freeze time is 16 ~ 20h;
(6), carrot thin slice good pre-freeze is placed in vacuum freeze drier and is dried, baking temperature is-50 ℃, and be 24h drying time, obtains freeze-drying carrots chips.
After finishing, above-mentioned vacuum freeze drying immediately the freeze-drying carrots chips of gained is encapsulated.
Beneficial effect of the present invention
The preparation method of a kind of freeze-drying carrots chips of the present invention, due to heated-air drying and Vacuum Freezing & Drying Technology are combined, has reduced energy consumption for drying, has improved drying efficiency, and the carrots chips nutritive loss of production is little, health environment-friendly.
Further, the preparation method of a kind of freeze-drying carrots chips of the present invention, prevent Browning Mechanism and the carrots chips characteristic in dehydration process according to carrots chips, adopt in advance blanching processing, blanching pretreatment has effectively prevented enzymatic browning, has greatly retained the original color and taste of carrots chips.
The specific embodiment
To inventing further elaboration, but do not limit the present invention below by specific embodiment.
Embodiment 1
A preparation method for freeze-drying carrots chips, specifically comprises the steps:
(1), the fresh carrot cleaning up is peeled, be cut into the thin slice that thickness is 3mm;
(2), the carrot thin slice pure water cleaning of gained afterwards of cutting into slices is put into 80 ℃ of hot water after draining and carry out blanching 3min;
(3), by the balance that tiles of the carrot thin slice after blanching, balance thickness is no more than 25mm, and packs the carrot thin slice that sets dish into drying receptacle;
Described drying receptacle is culture dish;
(4), that the drying receptacle that carrot thin slice is housed is put into hot air drier is dry, dry run control temperature is 70 ℃, the time is 40min;
(5), after heated-air drying finishes, immediately the drying receptacle that carrot thin slice is housed is carried out to pre-freeze, pre-freeze temperature is-70 ℃, and the pre-freeze time is 16h;
(6), carrot thin slice good pre-freeze is placed in vacuum freeze drier and is dried, baking temperature is-50 ℃, and be 24h drying time, obtains freeze-drying carrots chips, then encapsulation.
Comparative examples 1
A preparation method for freeze-drying carrots chips, specifically comprises the steps:
(1), the fresh carrot cleaning up is peeled, be cut into the thin slice that thickness is 3mm;
(2), the carrot thin slice pure water cleaning of gained afterwards of cutting into slices is put into 80 ℃ of hot water after draining and carry out blanching 3min;
(3), by the balance that tiles of the carrot thin slice after blanching, balance thickness is no more than 25mm, and packs the carrot thin slice that sets dish into drying receptacle;
Described drying receptacle is culture dish;
(4), the drying receptacle that carrot thin slice is housed is carried out to pre-freeze, pre-freeze temperature is-60 ℃, and the pre-freeze time is 18h;
(5), carrot thin slice good pre-freeze is placed in vacuum freeze drier and is dried, baking temperature is-50 ℃, and be 24h drying time, obtains freeze-drying carrots chips, then encapsulation.
Adopting GB/T7921-2008 uniform colour space and colour difference formula computational methods to carry out colourity to embodiment 1 with the freeze-drying carrots chips of comparative examples 1 gained relatively finds, it is 113.7 that comparative examples 1 adopts freeze-drying carrots chips aberration compared with fresh carrot of gained under vacuum freeze drying separately, and freeze-drying carrots chips aberration compared with fresh carrot of the gained that in embodiment 1, heated-air drying and Vacuum Freezing & Drying Technology combined is 44.92, can draw and of the present invention heated-air drying and Vacuum Freezing & Drying Technology be combined, reduce energy consumption for drying, improve drying efficiency, the freeze-drying carrots chips nutritive loss of producing is little, health environment-friendly.
Embodiment 2
A preparation method for freeze-drying carrots chips, specifically comprises the steps:
(1), the fresh carrot cleaning up is peeled, be cut into the thin slice that thickness is 15mm;
(2), the carrot thin slice pure water cleaning of gained afterwards of cutting into slices is put into 100 ℃ of hot water after draining and carry out blanching 8min;
(3), by the balance that tiles of the carrot thin slice after blanching, balance thickness is no more than 25mm, and packs the carrot thin slice that sets dish into drying receptacle;
Described drying receptacle is crisper;
(4), that the drying receptacle that carrot thin slice is housed is put into hot air drier is dry, dry run control temperature is 90 ℃, the time is 60min;
(5), after heated-air drying finishes, immediately the drying receptacle that carrot thin slice is housed is carried out to pre-freeze, pre-freeze temperature is-70 ℃, and the pre-freeze time is 20h;
(6), carrot thin slice good pre-freeze is placed in vacuum freeze drier and is dried, baking temperature is-50 ℃, and be 24h drying time, obtains freeze-drying carrots chips, then encapsulation.
Embodiment 3
A preparation method for freeze-drying carrots chips, specifically comprises the steps:
(1), the fresh carrot cleaning up is peeled, be cut into the thin slice that thickness is 6mm;
(2), the carrot thin slice pure water cleaning of gained afterwards of cutting into slices is put into 90 ℃ of hot water after draining and carry out blanching 8min;
(3), by the balance that tiles of the carrot thin slice after blanching, balance thickness is no more than 25mm, and packs the carrot thin slice that sets dish into drying receptacle;
Described drying receptacle is aluminum pallet;
(4), that the drying receptacle that carrot thin slice is housed is put into hot air drier is dry, dry run control temperature is 80 ℃, the time is 50min;
(5), after heated-air drying finishes, immediately the drying receptacle that carrot thin slice is housed is carried out to pre-freeze, pre-freeze temperature is--50 ℃, the pre-freeze time is 18h;
(6), carrot thin slice good pre-freeze is placed in vacuum freeze drier and is dried, baking temperature is-50 ℃, and be 24h drying time, obtains freeze-drying carrots chips, then encapsulation.
Embodiment 4
A preparation method for freeze-drying carrots chips, specifically comprises the steps:
(1), the fresh carrot cleaning up is peeled, be cut into the thin slice that thickness is 13mm;
(2), the carrot thin slice pure water cleaning of gained afterwards of cutting into slices is put into 100 ℃ of hot water after draining and carry out blanching 7min;
(3), by the balance that tiles of the carrot thin slice after blanching, balance thickness is no more than 25mm, and packs the carrot thin slice that sets dish into drying receptacle;
Described drying receptacle is culture dish;
(4), that the drying receptacle that carrot thin slice is housed is put into hot air drier is dry, dry run control temperature is 75 ℃, the time is 55min;
(5), after heated-air drying finishes, immediately the drying receptacle that carrot thin slice is housed is carried out to pre-freeze, pre-freeze temperature is-60 ℃, and the pre-freeze time is 20h;
(6), carrot thin slice good pre-freeze is placed in vacuum freeze drier and is dried, baking temperature is-50 ℃, and be 24h drying time, obtains freeze-drying carrots chips, then encapsulation.
Embodiment 5
A preparation method for freeze-drying carrots chips, specifically comprises the steps:
(1), the fresh carrot cleaning up is peeled, be cut into the thin slice that thickness is 10mm;
(2), the carrot thin slice pure water cleaning of gained afterwards of cutting into slices is put into 80 ℃ of hot water after draining and carry out blanching 5min;
(3), by the balance that tiles of the carrot thin slice after blanching, balance thickness is no more than 25mm, and packs the carrot thin slice that sets dish into drying receptacle;
Described drying receptacle is crisper;
(4), that the drying receptacle that carrot thin slice is housed is put into hot air drier is dry, Drying Technology Parameter is: be 45min drying time, baking temperature is 60 ℃;
(5), after heated-air drying finishes, immediately the drying receptacle that carrot thin slice is housed is carried out to pre-freeze, pre-freeze temperature is-70 ℃, and the pre-freeze time is 16h;
(6), carrot thin slice good pre-freeze is placed in vacuum freeze drier and is dried, baking temperature is-50 ℃, and be 24h drying time, obtains freeze-drying carrots chips, then encapsulation.
Above embodiment is only not used in and limits the scope of the invention for the present invention is described.In addition, after having read the content of the present invention's instruction, those skilled in the art can make various changes or modifications the present invention, and these equivalent form of values fall within the application's appended claims limited range equally.
Claims (2)
1. a preparation method for freeze-drying carrots chips, is characterized in that first carrot being peeled and thinly slicing;
Then after the carrot thin slice of gained after section being drained with pure water cleaning, put into 80 ~ 100 ℃ of hot water and carry out blanching 3 ~ 8min;
Carrot thin slice after blanching is tiled after balance and sent in hot air drier, and controlling temperature is 60 ~ 90 ℃, carries out heated-air drying 40 ~ 60min;
After heated-air drying finishes, carrot thin slice is carried out to pre-freeze, pre-freeze process control temp is-40 ~-70 ℃, and the time is 16 ~ 20h;
Pre-freeze is put into vacuum freeze drier by carrot thin slice after finishing and is controlled temperature and carry out vacuum freeze drying 24h for-50 ℃, obtains freeze-drying carrots chips.
2. the preparation method of freeze-drying carrots chips as claimed in claim 1, is characterized in that specifically comprising the steps:
(1), the fresh carrot cleaning up is peeled, be cut into the thin slice that thickness is 3 ~ 15mm;
(2), the carrot thin slice pure water cleaning of gained afterwards of cutting into slices is put into 80 ~ 100 ℃ of hot water after draining and carry out blanching 3 ~ 8min;
(3), by the balance that tiles of the carrot thin slice after blanching, balance thickness is no more than 25mm, and packs the carrot thin slice that sets dish into drying receptacle;
Described drying receptacle is culture dish, crisper or aluminum pallet;
(4), that the drying receptacle that carrot thin slice is housed is put into hot air drier is dry, dry run control temperature is 60 ~ 90 ℃, the time is 40 ~ 60min;
(5), after heated-air drying finishes, immediately the drying receptacle that carrot thin slice is housed is carried out to pre-freeze, pre-freeze temperature is-40 ~-70 ℃, and the pre-freeze time is 16 ~ 20h;
(6), carrot thin slice good pre-freeze is placed in vacuum freeze drier and is dried, baking temperature is-50 ℃, and be 24h drying time, obtains freeze-drying carrots chips.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113301.5A CN103907844A (en) | 2014-03-26 | 2014-03-26 | Production method of freeze-dried carrot crisp chips |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113301.5A CN103907844A (en) | 2014-03-26 | 2014-03-26 | Production method of freeze-dried carrot crisp chips |
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| CN103907844A true CN103907844A (en) | 2014-07-09 |
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| CN201410113301.5A Pending CN103907844A (en) | 2014-03-26 | 2014-03-26 | Production method of freeze-dried carrot crisp chips |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104522558A (en) * | 2014-12-18 | 2015-04-22 | 中国农业科学院农产品加工研究所 | Processing method of crispy carrot strips |
| CN105211780A (en) * | 2015-10-13 | 2016-01-06 | 杨明彰 | The processing method of dried carrot |
| BE1022972B1 (en) * | 2014-12-08 | 2016-10-25 | Jiangnan University | Production process for fiber-rich recombined asparagus chips |
| CN106616584A (en) * | 2016-10-12 | 2017-05-10 | 内蒙古天奇生物科技有限公司 | Drying method of carrot powder |
| CN106666542A (en) * | 2017-02-20 | 2017-05-17 | 淮阳县万源蒜业食品有限公司 | Method for preparing dry and crisp shredded onion through low-temperature vacuum oil bath technology |
| CN107897774A (en) * | 2017-09-19 | 2018-04-13 | 蚌埠市众星蔬果科技专业合作社联合社 | The preparation method that a kind of nutrition pears are done |
| CN111329015A (en) * | 2020-03-11 | 2020-06-26 | 张掖市晨绿农工贸有限责任公司 | Processing method of dehydrated carrots |
| CN112869072A (en) * | 2021-02-24 | 2021-06-01 | 上海应用技术大学 | Freeze-dried flaky dried citrus gonggan and preparation method thereof |
| CN114017998A (en) * | 2022-01-06 | 2022-02-08 | 如皋市通达机械制造有限公司 | Continuous powder dryer |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554292A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for processing leisure seasoning dewatered fruit and vegetable |
-
2014
- 2014-03-26 CN CN201410113301.5A patent/CN103907844A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554292A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for processing leisure seasoning dewatered fruit and vegetable |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE1022972B1 (en) * | 2014-12-08 | 2016-10-25 | Jiangnan University | Production process for fiber-rich recombined asparagus chips |
| CN104522558A (en) * | 2014-12-18 | 2015-04-22 | 中国农业科学院农产品加工研究所 | Processing method of crispy carrot strips |
| CN105211780A (en) * | 2015-10-13 | 2016-01-06 | 杨明彰 | The processing method of dried carrot |
| CN105211780B (en) * | 2015-10-13 | 2018-11-30 | 杨明彰 | The processing method of dried carrot |
| CN106616584A (en) * | 2016-10-12 | 2017-05-10 | 内蒙古天奇生物科技有限公司 | Drying method of carrot powder |
| CN106666542A (en) * | 2017-02-20 | 2017-05-17 | 淮阳县万源蒜业食品有限公司 | Method for preparing dry and crisp shredded onion through low-temperature vacuum oil bath technology |
| CN106666542B (en) * | 2017-02-20 | 2020-09-22 | 淮阳县万源蒜业食品有限公司 | Method for preparing crisp onion shreds by using low-temperature vacuum oil bath technology |
| CN107897774A (en) * | 2017-09-19 | 2018-04-13 | 蚌埠市众星蔬果科技专业合作社联合社 | The preparation method that a kind of nutrition pears are done |
| CN111329015A (en) * | 2020-03-11 | 2020-06-26 | 张掖市晨绿农工贸有限责任公司 | Processing method of dehydrated carrots |
| CN112869072A (en) * | 2021-02-24 | 2021-06-01 | 上海应用技术大学 | Freeze-dried flaky dried citrus gonggan and preparation method thereof |
| CN114017998A (en) * | 2022-01-06 | 2022-02-08 | 如皋市通达机械制造有限公司 | Continuous powder dryer |
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Application publication date: 20140709 |