CN104223046B - A kind of production method of quick seasoning bubble green pepper pleurotus eryngii - Google Patents
A kind of production method of quick seasoning bubble green pepper pleurotus eryngii Download PDFInfo
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- CN104223046B CN104223046B CN201410488083.3A CN201410488083A CN104223046B CN 104223046 B CN104223046 B CN 104223046B CN 201410488083 A CN201410488083 A CN 201410488083A CN 104223046 B CN104223046 B CN 104223046B
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- 244000252132 Pleurotus eryngii Species 0.000 title claims abstract description 47
- 235000001681 Pleurotus eryngii Nutrition 0.000 title claims abstract description 47
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 24
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 title claims abstract description 15
- 240000008384 Capsicum annuum var. annuum Species 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 18
- 239000011521 glass Substances 0.000 claims abstract description 16
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 230000005684 electric field Effects 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 4
- 238000007598 dipping method Methods 0.000 claims description 21
- 239000002994 raw material Substances 0.000 claims description 8
- 238000009461 vacuum packaging Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 5
- 239000004411 aluminium Substances 0.000 claims description 3
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical group [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 3
- 229910052782 aluminium Inorganic materials 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000005855 radiation Effects 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- 238000005516 engineering process Methods 0.000 abstract description 6
- 238000002803 maceration Methods 0.000 abstract description 6
- 238000009792 diffusion process Methods 0.000 abstract description 5
- 150000002500 ions Chemical class 0.000 abstract description 5
- 238000005265 energy consumption Methods 0.000 abstract description 4
- 230000001413 cellular effect Effects 0.000 abstract description 3
- 238000012856 packing Methods 0.000 abstract 1
- 241001131796 Botaurus stellaris Species 0.000 description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 3
- 239000003792 electrolyte Substances 0.000 description 3
- 230000008595 infiltration Effects 0.000 description 3
- 238000001764 infiltration Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 235000019198 oils Nutrition 0.000 description 2
- 239000007785 strong electrolyte Substances 0.000 description 2
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 241000233866 Fungi Species 0.000 description 1
- 244000147568 Laurus nobilis Species 0.000 description 1
- 235000017858 Laurus nobilis Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 235000005212 Terminalia tomentosa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000006073 displacement reaction Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000017281 sodium acetate Nutrition 0.000 description 1
- 239000001632 sodium acetate Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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
- A23L31/00—Edible extracts or preparations of fungi; 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A production method for quick seasoning bubble green pepper pleurotus eryngii, belongs to food processing technology field.The present invention chooses the pleurotus eryngii of high-quality, take out after process in digester after section cleaning, carry out maceration extract modulation again: by water, salt, white granulated sugar, monosodium glutamate, bubble green pepper liquid is mixed into seasoning maceration extract, require seasoning maceration extract relative dielectric constant, dielectric loss factor, electrical conductivity is certain parameter value scope.Pleurotus eryngii sheet is loaded glass jar and is immersed in above-mentioned seasoning maceration extract, glass jar is square shape, be placed in two blocks of foursquare parallel-plates, parallel-plate is connected on the two poles of the earth of variable-frequency power sources, process under room temperature, after by pleurotus eryngii sheet take out and draining, carry out packing and adding sesame oil, product carries out ultraviolet irradiation sterilization again, obtains product bubble green pepper pleurotus eryngii.The present invention utilizes alternating electric field accelerate the charged ion diffusion in maceration extract and infiltrate through cellular food materials, and the production cycle is shorter compared with traditional handicraft, and energy consumption is low.
Description
Technical field
The present invention relates to a kind of production method of quick seasoning bubble green pepper pleurotus eryngii, the method utilizes alternating electric field to accelerate infiltration and the diffusion of solute ions, completes the seasoning process to food materials, belong to food processing technology field within the time faster.
Background technology
Pleurotus eryngii be integrate edible, medicinal, the Rare edible fungus kind of dietotherapy, its meat is plump, and quality is tender and crisp, nutritious, has almond flavor and abalone mouthfeel, can cook into the table delicacies delicacy of various tastes.In addition, pleurotus eryngii has reducing blood lipid, norcholesterol, adjustment functions of intestines and stomach, promotes absorption and digestion, strengthens the effects such as body immunity, is well received by consumers.With the quickening pace of modern life, instant leisure food more and more welcomed by the people easily.Another important speciality is that Mycophyta food materials porosity is comparatively large, and foreign literature report is all more than 30% usually, is more conducive to infiltration and the diffusion of solute.
Chinese invention patent 201010101694.X discloses a kind of spicy pleurotus eryngii production technology.With the pleurotus eryngii that dewaters for raw material, formula is 3.2% ~ 3.6% salt, 1.5% ~ 2% monosodium glutamate, 0.06% ~ 0.08%I+G, 0.6% ~ 0.8% white sugar, 0.5% ~ 0.6% sesame oil, 0.015% ~ 0.02% dehydro sodium acetate, 9.0% ~ 10.0% chilli oil, 0.023% ~ 0.03% specially fresh powder, 0.1% ~ 0.15% dusty yeast, is processed into a kind of spicy pleurotus eryngii with unique Sichuan style.Patent of invention 201210248948.X discloses a kind of method utilizing pleurotus eryngii mushroom head to process instant leisure food.With the accessory substance mushroom head of pleurotus eryngii for raw material, according to following processing process: pleurotus eryngii mushroom head through cleaning, cutting, boil, drain, cure, vacuum packaging, two-section low-temperature sterilizing obtain finished product, be processed into a kind of quality tender and crisp, without oil, preservative free instant leisure food, processing technology have employed two-section low-temperature sterilization treatment.Patent of invention 201310144751.6 discloses a kind of pot-stewed fowl leisure pleurotus eryngii processing technology: check and accept through raw material, prepare condiment, prepare bittern: prepare soup-stock, fried sugar, halogen soup, obtained bittern; Pleurotus eryngii is boiled with bittern, then through draining, cooling, section, packaging and sterilization.
These traditional handicrafts need carry out bittern boiling to pleurotus eryngii, and energy consumption is comparatively large, and processing step is more complicated, and the operation cycle is longer, and method is simpler.Based on above feature, because the electrolyte in seasoning maceration extract can be divided into strong electrolyte and weak electrolyte, strong electrolyte can be ionized into zwitterion in the solution completely, mostly is metal ion compound and some salts.Weak electrolyte ionization not exclusively, mostly is covalent compound, but ionization level changes by pH buffer solution and solute concentration, acid bubble green pepper pH value of solution < 7.Therefore when applying electric field to its dipping system, the charged ion in solution is because being subject to electric field force
effect and there is displacement, the infiltration of speeding-up ion in cellular food materials and diffusion, realize quick seasoning.
Summary of the invention
The object of this invention is to provide a kind of production method of bubble green pepper pleurotus eryngii of quick seasoning, the production cycle is shorter compared with traditional handicraft, and energy consumption is low.
Technical scheme of the present invention, a kind of production method of quick seasoning bubble green pepper pleurotus eryngii, step is: take pleurotus eryngii as raw material, cut through cleaning, boiling, the modulation of dipping baste, the seasoning of low-frequency and low-voltage electric field-assisted dipping, draining, vacuum packaging and radiation sterilizing; Concrete steps are as follows:
(1) cleaning is cut: adopt moisture be 40% ~ 48% pleurotus eryngii be raw material, excision pleurotus eryngii root 2cm, is cut into the sheet of 4 ~ 5mm thickness, uses clean water impurity by remainder;
(2) boiling: pleurotus eryngii is cut into slices and adopt steam treatment 5min in digester;
(3) flood baste modulation: by water 300 ~ 400g, salt 8 ~ 12g, white granulated sugar 10 ~ 12g, monosodium glutamate 8 ~ 10g, bubble green pepper liquid 200 ~ 300g, mixes; Get 3g mixed liquor in electric impedance analyzer, measure its relative dielectric constant at 50 hz and dielectric loss factor, when the relative dielectric constant of feed liquid is 40 ~ 43, dielectric loss factor is 60 ~ 64, and the electrical conductivity that its feed liquid measured by conductivity meter when being 54 ~ 60S/m and the physical characteristic of feed liquid qualified, be used as dipping baste, now electric field for subsequent use carries out assistant soakage seasoning process;
(4) low-frequency and low-voltage electric field-assisted dipping seasoning: pleurotus eryngii section is loaded glass jar and is immersed in step (3) gained dipping baste, pleurotus eryngii section and dipping baste solid-liquid volume ratio 1 ︰ 3, whole glass jar is placed in two blocks of foursquare parallel-plates, parallel-plate is connected on the two poles of the earth of variable-frequency power sources, at room temperature adopt low-frequency and low-voltage electric field-assisted dipping seasoning process, voltage is 200 ~ 250V, and frequency is 50Hz, and the processing time is 60 ~ 80min;
(5) draining: draining is taken out in the pleurotus eryngii section after dipping seasoning process;
(6) vacuum packaging: carry out vacuum packet according to pleurotus eryngii chipping qualities 115 ~ 125g and dress up bag, wherein every bag of need add 15g sesame oil;
(7) irradiation sterilization: package is processed 2min in ultraviolet irradiation disinfection equipment, sterilization conditions is wavelength 254.7nm, and effective light, apart from 250mm, power 3.25kW, obtains product bubble green pepper pleurotus eryngii.
Step (4) described glass jar is square shape, the outer length of side≤300mm, thickness 5mm, and whole glass jar is placed in two blocks of foursquare parallel-plates, and parallel-plate is aluminium sheet material, thickness 3mm, and the parallel-plate length of side is consistent with the glass jar length of side.
Beneficial effect of the present invention: the present invention utilizes alternating electric field accelerate the charged ion diffusion in dipping baste and infiltrate through cellular food materials, and the production cycle is shorter compared with traditional handicraft, and energy consumption is low.
Detailed description of the invention
Embodiment 1
Choose without going mouldy, uniform pleurotus eryngii, moisture content of raw material is 45%, and excision pleurotus eryngii root 2cm, remainder is cut into the sheet of 4 ~ 5mm thickness, clean water falls silt impurity.Pleurotus eryngii section is again in digester (Zhucheng laurel Machinery Co., Ltd., specification 500*1600mm) in adopt after steam treatment 5min and take out, when carrying out the modulation of dipping baste, following ingredients mixes and stirs by example in mass ratio: water 400g, salt 10g, white granulated sugar 10g, monosodium glutamate 8g, Pao Jiaoye 280g(Chongqing City is in first Food Co., Ltd), get 3g mixed liquor in electric impedance analyzer (Shenzhen Wen Ke Electron equipment Co., Ltd, model 65120B) in measure its relative dielectric constant at 50 hz and dielectric loss factor, now the relative dielectric constant of feed liquid is 41 time, dielectric loss factor is 62 time, and (plum Teller-Tuo benefit when adopting conductivity meter measurement feed liquid electrical conductivity to be 58S/m, model FE30), carry out low-frequency and low-voltage assistant soakage process below again.
Pleurotus eryngii sheet is loaded glass jar and is immersed in above-mentioned dipping baste, solid-liquid volume ratio 1 ︰ 3, glass jar is square shape, the outer length of side is 300mm, thickness 5mm, whole glass jar is placed in two blocks of foursquare parallel-plates, and parallel-plate is aluminium sheet material, thickness 3mm, the parallel-plate length of side is consistent with the glass jar length of side.Parallel-plate is connected on the two poles of the earth (Taiwan Pu Si Electronics Co., Ltd., specification PS61005) of variable-frequency power sources, at room temperature processes, and the voltage of employing is 250V, and frequency is 50Hz, and the processing time is 80min.After by pleurotus eryngii sheet take out and draining, be one bag according to the every 120 ± 5g of pleurotus eryngii chipping qualities when carrying out pack process and carry out vacuum packaging (Qingdao Ai Xun Coating Equipment Co., Ltd, model DZ600/2S), wherein every bag adds 15g sesame oil, and final product is process 2min in ultraviolet irradiation disinfection equipment (Dongguan City Hui Tai Machinery Co., Ltd., model HT-UVS-1500), sterilization conditions is wavelength 254.7nm, effective light is apart from 250mm, and power 3.25kW, obtains product.
Obviously, above-described embodiment is only for clearly example being described, the restriction not to embodiment.For those of ordinary skill in the field, can also make other changes in different forms on the basis of the above description.Here exhaustive without the need to also giving all embodiments.And thus the apparent change of extending out or variation be still among the protection domain of the invention.
Claims (2)
1. a production method for quick seasoning bubble green pepper pleurotus eryngii, it is characterized in that taking pleurotus eryngii as raw material, cut through cleaning, boiling, the modulation of dipping baste, the seasoning of low-frequency and low-voltage electric field-assisted dipping, draining, vacuum packaging and radiation sterilizing; Concrete steps are as follows:
(1) cleaning is cut: adopt moisture be 40% ~ 48% pleurotus eryngii be raw material, excision pleurotus eryngii root 2cm, is cut into the sheet of 4 ~ 5mm thickness, uses clean water impurity by remainder;
(2) boiling: pleurotus eryngii is cut into slices and use steam treatment 5min in digester;
(3) flood baste modulation: by water 300 ~ 400g, salt 8 ~ 12g, white granulated sugar 10 ~ 12g, monosodium glutamate 8 ~ 10g, bubble green pepper liquid 200 ~ 300g, mixes;
Get 3g mixed liquor in electric impedance analyzer, measure its relative dielectric constant at 50 hz and dielectric loss factor, when the relative dielectric constant of feed liquid is 40 ~ 43, dielectric loss factor is 60 ~ 64, and the electrical conductivity that its feed liquid measured by conductivity meter when being 54 ~ 60S/m and the physical characteristic of feed liquid qualified, be used as dipping baste, be ready for use on electric field-assisted dipping seasoning process;
(4) low-frequency and low-voltage electric field-assisted dipping seasoning: pleurotus eryngii section is loaded glass jar and is immersed in step (3) gained dipping baste, pleurotus eryngii section and dipping baste solid-liquid volume ratio 1 ︰ 3, whole glass jar is placed in two blocks of foursquare parallel-plates, parallel-plate is connected on the two poles of the earth of variable-frequency power sources, at room temperature adopt low-frequency and low-voltage electric field-assisted dipping seasoning process, voltage is 200 ~ 250V, and frequency is 50Hz, and the processing time is 60 ~ 80min;
(5) draining: draining is taken out in the pleurotus eryngii section after dipping seasoning process;
(6) vacuum packaging: carry out vacuum packet according to pleurotus eryngii chipping qualities 115 ~ 125g and dress up bag, every bag of need add 15g sesame oil;
(7) irradiation sterilization: package is processed 2min in ultraviolet irradiation disinfection equipment, sterilization conditions is wavelength 254.7nm, and effective light, apart from 250mm, power 3.25kW, obtains product bubble green pepper pleurotus eryngii.
2. the production method of green pepper pleurotus eryngii is steeped in seasoning fast according to claim 1, it is characterized in that: step (4) described glass jar is square shape, the outer length of side≤300mm, thickness 5mm, whole glass jar is placed in two blocks of foursquare parallel-plates, parallel-plate is aluminium sheet material, thickness 3mm, and the parallel-plate length of side is consistent with the glass jar length of side.
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| CN105011122A (en) * | 2015-07-10 | 2015-11-04 | 郎溪县志瑞企业信息服务有限公司 | Instant agaricus arvensis and processing method thereof |
| CN105410887A (en) * | 2015-10-27 | 2016-03-23 | 江苏华苏亚生物科技有限公司 | Ready-to-eat edible mushroom( pleurotus eryngii ) leisure food and preparation method thereof |
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| CN1166291A (en) * | 1996-05-23 | 1997-12-03 | 孙震 | Electromagnetic biological jam and its preparation technology |
| JP4334936B2 (en) * | 2003-07-11 | 2009-09-30 | 株式会社イシダ | Seasoning system |
| GB2406806B (en) * | 2003-10-10 | 2006-11-15 | Spice Applic Systems Ltd | Product coating method and apparatus |
| CN101803792B (en) * | 2010-03-22 | 2011-11-30 | 华中农业大学 | Temperature-controlled circulating curing system and application |
| CN102793214B (en) * | 2012-09-06 | 2013-06-19 | 江南大学 | Conditioning and making method and high-efficiency even drying method for small trash fish marine product |
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| CN103190604B (en) * | 2013-04-16 | 2014-06-04 | 福建省农业科学院农业工程技术研究所 | Method for preparing semi-dry pleurotus eryngii by intensive pulse light treatment |
| CN103549403B (en) * | 2013-10-31 | 2014-10-15 | 成都豆香食品有限公司 | Preparation method for instant pleurotus eryngii |
| CN103719830B (en) * | 2013-12-24 | 2015-06-03 | 福建顺味食品有限公司 | Instant pleurotus eryngii and preparation method thereof |
| CN103750283B (en) * | 2013-12-31 | 2016-03-16 | 上海大山合菌物科技股份有限公司 | A kind of Chinese pepper pleurotus eryngii and preparation method thereof |
| CN103976292B (en) * | 2014-05-30 | 2015-09-23 | 漯河食品职业学院 | A kind of secondary temperature control vernalization is germinateed and is prepared the method for seasoning peanut sprouted broad bean with three sections of tasty technology of high pressure |
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Address after: 214016 Jiangsu city of Wuxi Province District Liangxi No. 898 South Road 7 layer beam Creek area of food science and Technology Park Patentee after: Jiangnan University Address before: Food College of Jiangnan University No. 1800 Li Lake Avenue 214122 in Jiangsu province Wuxi City Binhu District Patentee before: Jiangnan University |
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