CN104207231A - Production method of quickly cured instant peanuts and bean pods - Google Patents
Production method of quickly cured instant peanuts and bean pods Download PDFInfo
- Publication number
- CN104207231A CN104207231A CN201410472271.7A CN201410472271A CN104207231A CN 104207231 A CN104207231 A CN 104207231A CN 201410472271 A CN201410472271 A CN 201410472271A CN 104207231 A CN104207231 A CN 104207231A
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- Prior art keywords
- peanuts
- peanut
- bean pods
- production method
- minutes
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Links
- 235000020232 peanut Nutrition 0.000 title claims abstract description 64
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 title abstract description 59
- 244000046052 Phaseolus vulgaris Species 0.000 title abstract 8
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title abstract 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 39
- 239000002994 raw material Substances 0.000 claims abstract description 24
- 206010033546 Pallor Diseases 0.000 claims abstract description 17
- 239000011780 sodium chloride Substances 0.000 claims abstract description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 8
- 230000010355 oscillation Effects 0.000 claims abstract description 6
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 56
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 56
- 235000018262 Arachis monticola Nutrition 0.000 claims description 56
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical class O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 14
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 230000032683 aging Effects 0.000 claims description 6
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 241001553178 Arachis glabrata Species 0.000 claims 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 16
- 102000004190 Enzymes Human genes 0.000 abstract description 15
- 108090000790 Enzymes Proteins 0.000 abstract description 15
- 238000004806 packaging method and process Methods 0.000 abstract description 14
- 238000000034 method Methods 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 229910052760 oxygen Inorganic materials 0.000 abstract 1
- 239000001301 oxygen Substances 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 19
- 238000012856 packing Methods 0.000 description 14
- 238000009835 boiling Methods 0.000 description 13
- 235000010469 Glycine max Nutrition 0.000 description 8
- 244000068988 Glycine max Species 0.000 description 8
- 235000010749 Vicia faba Nutrition 0.000 description 4
- 240000006677 Vicia faba Species 0.000 description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 244000056139 Brassica cretica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 244000290333 Vanilla fragrans Species 0.000 description 1
- 235000009499 Vanilla fragrans Nutrition 0.000 description 1
- 235000012036 Vanilla tahitensis Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 235000015111 chews Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000001771 mentha piperita Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000000243 solution Substances 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
Abstract
The invention relates to a production method of quickly cured instant peanuts and bean pods, and belongs to the technical field of food processing. The production method comprises the following steps: preparing fresh peanuts or bean pods, classifying the raw materials, cleaning, blanching and deactivating enzyme, partially dehydrating peanuts or bean pods, soaking in saline water, ultrasonically oscillating, fishing out the peanuts or bean pods, flavoring, performing vacuum packaging, sterilizing, curing, cooling, boxing and warehousing. Through ultrasonic oscillation, the time spent when the saline water is absorbed by the raw materials is shortened; the step of packaging is realized by completely vacuumizing inside of a high-temperature stewing bag, sealing, and keeping the inside of the bag in a certain vacuum low-oxygen state; the sterilizing and the curing are simultaneously implemented for 5-30min at 105-130 DEG C, so that not only are the raw materials cured, but also the raw materials are sterilized to be in a commercial sterile state, and thus a technological process is greatly simplified. The instant peanuts and bean pods produced by the production method disclosed by the invention are stable in quality and can be preserved and stored at normal temperature for more than 6 months without cold-chain transportation; the peanuts and bean pods are ready to eat when the bags are opened, and the peanuts and bean pods are complete in tissue, are chewable and can ensure that people are not get inflamed.
Description
Technical field
The invention belongs to food processing technology field, particularly the production method of the instant peanut of rapid aging and beanpod.
Background technology
The poach peanut of current commercial type, owing to not having commercial packing, cannot reach commercial sterilization, needs refrigeration or freezing, is unfavorable for selling.The complex manufacturing of some poach peanut, not only first wants poach, also will again through high-temperature sterilization, make product too ripe too rotten, chewability is not high, should not preserve for a long time, as Chinese patent CN 1843216A discloses a kind of production method of poach peanut, this method poach time is longer, and needs sterilizing.Two road heating processes, not only consuming time, and to product tissue and nutritional labeling, there is very strong destruction, the water content of product is also uncontrollable, and outward appearance is bad, and mouthfeel is not good enough, can not meet the sense organ needs of consumer.
Summary of the invention
In order to overcome above-mentioned deficiency and defect, the invention provides the production method of the instant peanut of a kind of rapid aging and beanpod, adopting the production technology of sterilization slaking one, can simultaneously for the production of instant peanut and instant beanpod.
The technical solution adopted for the present invention to solve the technical problems is:
The instant peanut of a kind of rapid aging and beanpod production method, comprise following operation: fresh peanut or beanpod-raw material classification-cleaning-blanching are gone out enzyme-partial dehydration-saline sook, ultrasonic vibration-vacuum packaging-sterilization slaking-cooling-vanning warehouse-in, raw material is fresh peanut: moisture content 40%-55%, beanpod: moisture content 65%-75%; Partial dehydration makes fresh peanut, beanpod moisture reduce 5%; The saline sook time is 10-20 minutes, soaks and is aided with sonic oscillation simultaneously; Sterilization slaking is carried out in high-pressure steam sterilizing pan simultaneously, and temperature is 105 DEG C-130 DEG C, and the time is 5-30min.
Described saline sook adopts saturated brine, and sonic oscillation frequency is 45Hz, soak at room temperature.
The object of partial dehydration is to be controlled within the specific limits by product moisture, guaranteeing that product has certain hardness; The object of blanching is in order to the enzyme that goes out; Saline sook makes the further rehydration of raw material, is conducive to tasty, adopts sonic oscillation to shorten raw material and absorb the salt solution time; Sterilization slaking is carried out simultaneously, is the maturing process of raw material, product can be made again to reach commercial sterilization, enormously simplify technological process.
Advanced part of the present invention is that slaking and sterilization are carried out simultaneously, greatly shortens the production cycle, constant product quality, can store more than 6 months by normal-temperature fresh-keeping, without the need to cold chain transportation; Intact tissue, chews strength and does not get angry, and can meet the needs of each age consumer.
detailed description of the invention:
embodiment 1
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally to moisture minimizing 5%, saline sook with 15% 120 minutes, carries out packing with the high-temperature retort bag of 150g/ bag specification, adopts vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 121 DEG C, and the time is 10 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 2
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally to moisture minimizing 5%, soak 60 minutes with saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, adopt vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 121 DEG C, and the time is 10 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 3
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally to moisture minimizing 5%, soak 20 minutes by ultrasonic assistant saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, adopt vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 121 DEG C, and the time is 10 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 4
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally to moisture minimizing 5%, soak 20 minutes by ultrasonic assistant saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, adopt vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 130 DEG C, and the time is 5 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 5
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally to moisture minimizing 5%, soak 20 minutes by ultrasonic assistant saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, adopt vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 105 DEG C, and the time is 30 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 6
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally and reduces 5% to moisture, soak 20 minutes by ultrasonic assistant saturated brine, packing is carried out with the high-temperature retort bag of 150g/ bag specification, every bag adds 0.2g cassia bark simultaneously, and 0.2g is anistree, adopts vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 121 DEG C, and the time is 10 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 7
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally and reduces 5% to moisture, soak 20 minutes by ultrasonic assistant saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, every bag adds bubble green pepper three simultaneously, adopts vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 121 DEG C, and the time is 10 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 8
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally and reduces 5% to moisture, soak 20 minutes by ultrasonic assistant saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, every bag adds head of garlic 4g simultaneously, adopts vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 121 DEG C, and the time is 10 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 9
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally and reduces 5% to moisture, soak 10 minutes by ultrasonic assistant saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, every bag adds mustard 0.3g simultaneously, adopts vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 121 DEG C, and the time is 10 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 10
By the classification of fresh peanut raw material, pick out the covered peanut of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, the peanut that 50Kg cleans is dried naturally and reduces 5% to moisture, soak 10 minutes by ultrasonic assistant saturated brine, packing is carried out with the high-temperature retort bag of 150g/ bag specification, every bag adds dried peppermint leaf 0.3g, vanilla 0.3g simultaneously, adopts vacuum sealer to pack.Packaged covered peanut is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 121 DEG C, and the time is 10 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 11
The classification of pod green soy bean raw material will be connected, pick out company's pod green soy bean of full seed, after rinsed clean, by boiling water blanching 1 minute and then the object reaching the enzyme that goes out, company's pod green soy bean that 50Kg cleans is dried naturally to moisture minimizing 5%, soak 10 minutes by ultrasonic assistant saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, adopt vacuum sealer to pack.Packaged even pod green soy bean is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 105 DEG C, and the time is 5 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 12
The classification of pod green soy bean raw material will be connected, pick out company's pod green soy bean of full seed, after rinsed clean, by boiling water blanching 1 minute and then the object reaching the enzyme that goes out, company's pod green soy bean that 50Kg cleans is dried naturally and reduces 5% to moisture, soak 10 minutes by ultrasonic assistant saturated brine, packing is carried out with the high-temperature retort bag of 150g/ bag specification, every bag adds anistree 0.2g, fennel 0.2g simultaneously, adopts vacuum sealer to pack.Packaged even pod green soy bean is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 105 DEG C, and the time is 5 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
embodiment 13
The classification of pod broad bean raw material will be connected, pick out company's pod broad bean of full seed, after rinsed clean, by boiling water blanching 2 minutes and then the object reaching the enzyme that goes out, company's pod broad bean that 50Kg cleans is dried naturally and reduces 5% to moisture, soak 10 minutes by ultrasonic assistant saturated brine, carry out packing with the high-temperature retort bag of 150g/ bag specification, every bag adds bubble green pepper 3g simultaneously, adopts vacuum sealer to pack.Packaged even pod broad bean is put into high-pressure steam sterilizing pan and carries out sterilizing slaking, temperature is 115 DEG C, and the time is 7 minutes.Finally finished product taken out and be cooled to room temperature, packaging and warehousing.
Claims (2)
1. the instant peanut of rapid aging and beanpod production method, comprise following operation: fresh peanut or beanpod-raw material classification-cleaning-blanching are gone out enzyme-partial dehydration-saline sook, ultrasonic vibration-vacuum packaging-sterilization slaking-cooling-vanning warehouse-in, it is characterized in that: raw material is fresh peanut: moisture content 40%-55%, beanpod: moisture content 65%-75%; Partial dehydration makes fresh peanut, beanpod moisture reduce 5%; The saline sook time is 10-20 minutes, soaks and is aided with sonic oscillation simultaneously; Sterilization slaking is carried out in high-pressure steam sterilizing pan simultaneously, and temperature is 105 DEG C-130 DEG C, and the time is 5-30min.
2. the production method of the instant peanut of a kind of rapid aging according to claim 1 and beanpod, is characterized in that: described saline sook adopts saturated brine, and sonic oscillation frequency is 45Hz, soak at room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410472271.7A CN104207231A (en) | 2014-09-17 | 2014-09-17 | Production method of quickly cured instant peanuts and bean pods |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410472271.7A CN104207231A (en) | 2014-09-17 | 2014-09-17 | Production method of quickly cured instant peanuts and bean pods |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207231A true CN104207231A (en) | 2014-12-17 |
Family
ID=52089442
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410472271.7A Pending CN104207231A (en) | 2014-09-17 | 2014-09-17 | Production method of quickly cured instant peanuts and bean pods |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207231A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579240A (en) * | 2016-12-10 | 2017-04-26 | 李永明 | Preparation method of sauce peanuts |
| CN106962790A (en) * | 2017-04-24 | 2017-07-21 | 宁夏厚生记食品有限公司 | A kind of method for soaking broad bean |
| CN107853606A (en) * | 2017-10-31 | 2018-03-30 | 安徽鸿泰食品有限公司 | A kind of preparation method of sauced duck leg |
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|---|---|---|---|---|
| CN1843216A (en) * | 2006-04-20 | 2006-10-11 | 苏州 | Water boiled fresh peanut and soy bean production method |
| CN101416759A (en) * | 2008-12-02 | 2009-04-29 | 戴民 | A kind of processing method of primary-taste fresh peanut |
| CN103653072A (en) * | 2013-08-27 | 2014-03-26 | 严中明 | Processing method of peanuts |
| CN103892225A (en) * | 2014-03-19 | 2014-07-02 | 焦云鹏 | Rapid production method of flavored pickled vegetables |
| CN103907950A (en) * | 2014-04-16 | 2014-07-09 | 重庆工商大学 | Rapid production method of pickled chicken claws |
-
2014
- 2014-09-17 CN CN201410472271.7A patent/CN104207231A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1843216A (en) * | 2006-04-20 | 2006-10-11 | 苏州 | Water boiled fresh peanut and soy bean production method |
| CN101416759A (en) * | 2008-12-02 | 2009-04-29 | 戴民 | A kind of processing method of primary-taste fresh peanut |
| CN103653072A (en) * | 2013-08-27 | 2014-03-26 | 严中明 | Processing method of peanuts |
| CN103892225A (en) * | 2014-03-19 | 2014-07-02 | 焦云鹏 | Rapid production method of flavored pickled vegetables |
| CN103907950A (en) * | 2014-04-16 | 2014-07-09 | 重庆工商大学 | Rapid production method of pickled chicken claws |
Non-Patent Citations (3)
| Title |
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| 徐海斌等: "菜用大豆保鲜与加工技术", 《保鲜与加工》 * |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106579240A (en) * | 2016-12-10 | 2017-04-26 | 李永明 | Preparation method of sauce peanuts |
| CN106962790A (en) * | 2017-04-24 | 2017-07-21 | 宁夏厚生记食品有限公司 | A kind of method for soaking broad bean |
| CN107853606A (en) * | 2017-10-31 | 2018-03-30 | 安徽鸿泰食品有限公司 | A kind of preparation method of sauced duck leg |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141217 |
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| RJ01 | Rejection of invention patent application after publication |