CN104256463A - Dried spinach vegetable and manufacturing method thereof - Google Patents
Dried spinach vegetable and manufacturing method thereof Download PDFInfo
- Publication number
- CN104256463A CN104256463A CN201410575347.9A CN201410575347A CN104256463A CN 104256463 A CN104256463 A CN 104256463A CN 201410575347 A CN201410575347 A CN 201410575347A CN 104256463 A CN104256463 A CN 104256463A
- Authority
- CN
- China
- Prior art keywords
- spinach
- parts
- purple perilla
- gingko
- fructus hordei
- 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
- 241000219315 Spinacia Species 0.000 title claims abstract description 63
- 235000009337 Spinacia oleracea Nutrition 0.000 title claims abstract description 63
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 title abstract description 5
- 244000194101 Ginkgo biloba Species 0.000 claims abstract description 18
- 235000004347 Perilla Nutrition 0.000 claims abstract description 18
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 16
- 210000000582 semen Anatomy 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000011435 rock Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000020097 white wine Nutrition 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000011201 Ginkgo Nutrition 0.000 abstract 2
- 235000008100 Ginkgo biloba Nutrition 0.000 abstract 2
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract 2
- 244000124853 Perilla frutescens Species 0.000 abstract 2
- 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 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000003860 storage Methods 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 201000010099 disease Diseases 0.000 description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 206010010774 Constipation Diseases 0.000 description 3
- 208000032843 Hemorrhage Diseases 0.000 description 3
- 208000007502 anemia Diseases 0.000 description 3
- 230000000740 bleeding effect Effects 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 206010047623 Vitamin C deficiency Diseases 0.000 description 2
- 235000019169 all-trans-retinol Nutrition 0.000 description 2
- 239000011717 all-trans-retinol Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 208000035861 hematochezia Diseases 0.000 description 2
- 206010033675 panniculitis Diseases 0.000 description 2
- 239000000575 pesticide Substances 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 208000010233 scurvy Diseases 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 210000004304 subcutaneous tissue Anatomy 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 201000005569 Gout Diseases 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 241000607479 Yersinia pestis Species 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 208000034158 bleeding Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 208000017520 skin disease Diseases 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- 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)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a dried spinach vegetable and a manufacturing method thereof. The dried spinach vegetable is prepared from 80-120 parts of spinach, 4-6 parts of refined salt, 2-5 parts of rock candy, 1-3 parts of aniseed, 1-3 parts of white spirit, 2-5 parts of malt, 2-5 parts of turnjujube, 2-5 parts of purple perilla seeds, 2-5 parts of ginkgo, and 1-3 parts of smoked plum, and prepared by cleaning, boiling, airing, pickling, dehydrating, packaging and other processes. In the invention, the spinach is placed in a pickling container to be pickled, so that the spinach remains the fresh and delicate flavor of the malt, turnjujube, purple perilla seeds, ginkgo and smoked plum; the manufacturing method can increase the flavor of the spinach, and enables the spinach to be tastier, better in flavor and fresher in the taste; the pickling accessories are packaged with the spinach to prolong the storage time of the flavor. The manufacturing method of the dried spinach vegetable disclosed by the invention increases the edible methods and the processing method of the spinach, enables the spinach to be eaten by families and restaurants conveniently, effectively enlarges the market range of the spinach, and meets the market requirement.
Description
Technical field
the present invention relates to food technology field, particularly a kind of spinach dry vegetalbe and preparation method thereof.
Background technology
spinach contains abundant Alphalin, Vitamin C and mineral matter, especially Alphalin, Vitamin C content are the hats of all greengroceries, the content of human body borne materials iron is also many than other vegetables, truly has special food therapy effect for gastrointestinal disorders, constipation, gout, skin disease, various sacred disease, anaemia.To relieving alcoholism and prevent pyorrhea phenomenon also to have the dietotherapy magical effect.Remove the continuous progress along with spinach cultivation technique of residues of pesticides methods, the growth period of spinach is shorter and shorter, and along with the aggravation of environmental pollution, the disease and pest of spinach is also more and more heavier, and most spinach could ripe listing after needing continuous several times to put medicine.Therefore spinach wants wash clean, should be placed in salt solution and soak 10 minutes to remove residues of pesticides.Normal food spinach, there is defaecation heat-clearing, regulate the flow of vital energy enrich blood, the effect such as anti-disease, anti-aging, it can play auxiliary therapeutic action to many diseases such as various anemia and diabetes, pulmonary tuberculosis, hypertension, blood-shoot-eye illness.
at present, the spinach product on market is main mainly with raw product, and rare dry vegetalbe goods, are inconvenient to preserve and carry, cannot meet the need of market.
Summary of the invention
one is the object of the present invention is to provide to have good taste, a kind of spinach dry vegetalbe conveniently preserved and carry and preparation method thereof.
object of the present invention is achieved through the following technical solutions: a kind of spinach dry vegetalbe, is characterized in that: be made with the raw material of following weight proportion: spinach 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, Fructus Hordei Germinatus 2-5 part, hoveniae semoveniae semen 2-5 part, purple perilla seed 2-5 part, gingko 2-5 part, dark plum 1-3 part.
spinach 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, 3 parts, Fructus Hordei Germinatus, hoveniae semoveniae semen 3 parts, purple perilla seed 3 parts, gingko 3 parts, dark plum 2 parts.
the step of its production method is:
step 1, by weight ratio, choose the spinach of high-quality, for subsequent use after clean by clean water;
step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, spinach being put into pot and boiling 30-60 second;
step 3, by then the spinach of having boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then the spinach that airing is good being put into and pickle vessel;
step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the Fructus Hordei Germinatus of stripping and slicing, the hoveniae semoveniae semen of stoning, purple perilla seed, the gingko of section, the dark plum of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out spinach, Fructus Hordei Germinatus, hoveniae semoveniae semen, purple perilla seed, gingko, dark plum;
step 5, by the spinach of taking-up, Fructus Hordei Germinatus, hoveniae semoveniae semen, purple perilla seed, gingko, dark plum cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
beneficial effect of the present invention: in the present invention, spinach eats effect: 1. spinach-flavored is sweet, cool in nature, enters large intestine, stomach warp.2. can tonify the blood and arrest bleeding, sharp the five internal organs, logical stomach, gas in tune, arteries and veins of invigorating blood circulation, ease constipation of quenching the thirst, astringe yin is moisturized, nourish yin and calm the liver, aid digestion.3. cure mainly hypertension, headache, dizzy, the fiery cute conjunctivitis of wind, diabetes, constipation, indigestion, traumatic injury, bleeding from five sense organs or subcutaneous tissue, have blood in stool, scurvy, stool be not smooth.4. can in order to treat anaemia.Medical value: nourish blood, hemostasis, astringe yin, moisturizes.Control bleeding from five sense organs or subcutaneous tissue, have blood in stool, scurvy, quench one's thirst and draw drink, defecate not smooth.
the present invention adopts spinach to put into and pickles vessel when pickling, pure and fresh, the simple and elegant taste of Fructus Hordei Germinatus, hoveniae semoveniae semen, purple perilla seed, gingko, dark plum is left in spinach, increase the fragrance of spinach, make spinach more tasty, mouthfeel is better, taste is fresher, and these are pickled batching pack together with spinach, add the holding time of taste.Invention increases eating method and the processing method of spinach, facilitate family and restaurant is edible, effectively increase the market of spinach, meet the need of market.
technological advantage of the present invention is: 1, select raw material science, and production technology is advanced, and delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, conveniently deposit; 2, product pure natural, have no side effect, do not add essence and anticorrisive agent, keep the local flavor of raw material itself and nutrition, be easily absorbed by the body; 3, raw material sources are extensive, add process line short, the easy processing and manufacturing of product.4, the spinach after natural drying, bright-colored, increase appetite.
Detailed description of the invention
embodiment 1
a kind of spinach dry vegetalbe, is characterized in that: be made with the raw material of following weight proportion: spinach 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, Fructus Hordei Germinatus 2-5 part, hoveniae semoveniae semen 2-5 part, purple perilla seed 2-5 part, gingko 2-5 part, dark plum 1-3 part.
spinach 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, 3 parts, Fructus Hordei Germinatus, hoveniae semoveniae semen 3 parts, purple perilla seed 3 parts, gingko 3 parts, dark plum 2 parts.
the step of its production method is:
step 1, by weight ratio, choose the spinach of high-quality, for subsequent use after clean by clean water;
step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, spinach being put into pot and boiling 30-60 second;
step 3, by then the spinach of having boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then the spinach that airing is good being put into and pickle vessel;
step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the Fructus Hordei Germinatus of stripping and slicing, the hoveniae semoveniae semen of stoning, purple perilla seed, the gingko of section, the dark plum of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out spinach, Fructus Hordei Germinatus, hoveniae semoveniae semen, purple perilla seed, gingko, dark plum;
step 5, by the spinach of taking-up, Fructus Hordei Germinatus, hoveniae semoveniae semen, purple perilla seed, gingko, dark plum cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
Claims (4)
1. a spinach dry vegetalbe, is characterized in that: be made with the raw material of following weight proportion: spinach 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, Fructus Hordei Germinatus 2-5 part, hoveniae semoveniae semen 2-5 part, purple perilla seed 2-5 part, gingko 2-5 part, dark plum 1-3 part.
2. a kind of spinach dry vegetalbe according to claim 1, is characterized in that: preferred raw material weight proportioning is: spinach 100 parts, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, 3 parts, Fructus Hordei Germinatus, hoveniae semoveniae semen 3 parts, purple perilla seed 3 parts, gingko 3 parts, dark plum 2 parts.
3. the preparation method of a kind of spinach dry vegetalbe according to claim 1-2, is characterized in that: the step of its production method is:
Step 1, by weight ratio, choose the spinach of high-quality, for subsequent use after clean by clean water;
Step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, spinach being put into pot and boiling 30-60 second;
Step 3, by then the spinach of having boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then the spinach that airing is good being put into and pickle vessel;
Step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the Fructus Hordei Germinatus of stripping and slicing, the hoveniae semoveniae semen of stoning, purple perilla seed, the gingko of section, the dark plum of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out spinach, Fructus Hordei Germinatus, hoveniae semoveniae semen, purple perilla seed, gingko, dark plum;
Step 5, by the spinach of taking-up, Fructus Hordei Germinatus, hoveniae semoveniae semen, purple perilla seed, gingko, dark plum cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
4. the preparation method of a kind of spinach dry vegetalbe according to claim 3, is characterized in that: in described step 5, and the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410575347.9A CN104256463A (en) | 2014-10-25 | 2014-10-25 | Dried spinach vegetable and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410575347.9A CN104256463A (en) | 2014-10-25 | 2014-10-25 | Dried spinach vegetable and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256463A true CN104256463A (en) | 2015-01-07 |
Family
ID=52148149
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410575347.9A Pending CN104256463A (en) | 2014-10-25 | 2014-10-25 | Dried spinach vegetable and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256463A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213342A (en) * | 2016-07-25 | 2016-12-14 | 江苏省翠源食品股份有限公司 | A kind of Herba Spinaciae salting processing technique |
| CN106879722A (en) * | 2016-12-31 | 2017-06-23 | 蚌埠清菲农业科技有限公司 | One kind dehydration spinach preparation method |
| CN107822014A (en) * | 2017-10-30 | 2018-03-23 | 桐城市天地泰农业科技有限公司 | A kind of fruit-like flavour spinach dried vegetable |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308870A (en) * | 2011-08-17 | 2012-01-11 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated vegetable and preparation method thereof |
| CN103082240A (en) * | 2011-10-28 | 2013-05-08 | 王跃进 | Carrot-ginseng processing method |
-
2014
- 2014-10-25 CN CN201410575347.9A patent/CN104256463A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102308870A (en) * | 2011-08-17 | 2012-01-11 | 中国人民解放军总后勤部军需装备研究所 | Dehydrated vegetable and preparation method thereof |
| CN103082240A (en) * | 2011-10-28 | 2013-05-08 | 王跃进 | Carrot-ginseng processing method |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213342A (en) * | 2016-07-25 | 2016-12-14 | 江苏省翠源食品股份有限公司 | A kind of Herba Spinaciae salting processing technique |
| CN106879722A (en) * | 2016-12-31 | 2017-06-23 | 蚌埠清菲农业科技有限公司 | One kind dehydration spinach preparation method |
| CN107822014A (en) * | 2017-10-30 | 2018-03-23 | 桐城市天地泰农业科技有限公司 | A kind of fruit-like flavour spinach dried vegetable |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283391A (en) | Nourishing beef and preparation process thereof | |
| CN104115982B (en) | A kind of health care preserved fruit and manufacture craft thereof | |
| KR101563802B1 (en) | Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same | |
| CN103932098B (en) | Trotter chips for beautifying and preparation method thereof | |
| CN104256464A (en) | Dried gynura bicolor and making method thereof | |
| CN104738417A (en) | Method for preparing wolfberry fruit and hericium erinaceus health instant noodles | |
| CN103719523A (en) | Method for producing fig preserved fruit | |
| CN104365972A (en) | Method for preparing healthy preserved celery | |
| CN104719583A (en) | Production method of preserved health-care black fungus | |
| CN104256463A (en) | Dried spinach vegetable and manufacturing method thereof | |
| CN105248816A (en) | Health care preserved fruit and preparation method of health care preserved fruit | |
| CN105053472A (en) | Fruit and vegetable flavored wax gourd slice production method | |
| CN102150912B (en) | Rehmannia-radix asparagi beverage and preparation method thereof | |
| CN104397310A (en) | Preparation method of rose hip | |
| CN107094973A (en) | A kind of Appetizing spleen-tonifying preserved fruit and preparation method thereof | |
| CN103583777A (en) | Processing method of apricot green plums | |
| CN104381567A (en) | Method for preparing fruity honeyed lotus root slices | |
| CN104286176A (en) | Aizoon stonecrop herb-containing yoghurt with function of reducing blood pressure, and preparation method thereof | |
| CN104256426A (en) | Kidney bean dehydrated vegetable and making method thereof | |
| CN103461639A (en) | Preparation method for dried towel gourd | |
| CN105614336A (en) | Dried hemerocallis citrina baroni dish and production method | |
| CN105901274A (en) | Method for processing cydonia oblonga health candy | |
| KR100827372B1 (en) | A method for producing lotus root preserved in honey | |
| CN104305081A (en) | Spleen-invigorating and kidney-tonifying fermented vegetables and production method thereof | |
| CN102754727B (en) | Method for preparing preserved spinach and chrysanthemum |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150107 |
|
| WD01 | Invention patent application deemed withdrawn after publication |