CN104012899A - 一种真空干燥与正反高压低温发酵技术制备香辣霜降红薯叶丝的方法 - Google Patents
一种真空干燥与正反高压低温发酵技术制备香辣霜降红薯叶丝的方法 Download PDFInfo
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- 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
- A23L19/07—Fruit waste products, e.g. from citrus peel or seeds
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
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- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
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Abstract
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CN201410239029.5A CN104012899B (zh) | 2014-05-30 | 2014-05-30 | 一种真空干燥与正反高压低温发酵技术制备香辣霜降红薯叶丝的方法 |
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CN201410239029.5A CN104012899B (zh) | 2014-05-30 | 2014-05-30 | 一种真空干燥与正反高压低温发酵技术制备香辣霜降红薯叶丝的方法 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107410988A (zh) * | 2017-05-09 | 2017-12-01 | 西华大学 | 利用果蔬中药风味液三级发酵与正反压协同渗透技术制备混合类泡菜的方法 |
CN107455524A (zh) * | 2017-08-01 | 2017-12-12 | 六安玫瑰红茶品有限公司 | 一种提升桑叶保健价值的桑叶红茶加工方法 |
CN110897124A (zh) * | 2019-12-09 | 2020-03-24 | 西华大学 | 一种低温多段发酵协同高压多段渗透制备发酵菜丝的方法 |
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CN103039917A (zh) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | 发酵香辣黑咸菜的制备方法 |
CN103584038A (zh) * | 2013-11-29 | 2014-02-19 | 西华大学 | 一种干冰速冻正反高压发酵液反复渗透技术制备叶菜类泡菜的方法 |
CN103610005A (zh) * | 2013-11-29 | 2014-03-05 | 西华大学 | 一种三级风干多段超高压与正反高压渗透技术制备块茎类泡菜的方法 |
-
2014
- 2014-05-30 CN CN201410239029.5A patent/CN104012899B/zh not_active Expired - Fee Related
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CN1666646A (zh) * | 2004-03-13 | 2005-09-14 | 李恒峰 | 一种利用红薯茎、叶来制备蔬菜和浓缩汁的方法及用途 |
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Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107410988A (zh) * | 2017-05-09 | 2017-12-01 | 西华大学 | 利用果蔬中药风味液三级发酵与正反压协同渗透技术制备混合类泡菜的方法 |
CN107455524A (zh) * | 2017-08-01 | 2017-12-12 | 六安玫瑰红茶品有限公司 | 一种提升桑叶保健价值的桑叶红茶加工方法 |
CN110897124A (zh) * | 2019-12-09 | 2020-03-24 | 西华大学 | 一种低温多段发酵协同高压多段渗透制备发酵菜丝的方法 |
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