CN104585665A - Dry sliced kiwi fruit processing method and processing equipment - Google Patents
Dry sliced kiwi fruit processing method and processing equipment Download PDFInfo
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- CN104585665A CN104585665A CN201510059657.XA CN201510059657A CN104585665A CN 104585665 A CN104585665 A CN 104585665A CN 201510059657 A CN201510059657 A CN 201510059657A CN 104585665 A CN104585665 A CN 104585665A
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Abstract
The invention discloses a dry sliced kiwi fruit processing method which comprises the following steps: freezing kiwi fruit pulp after a kiwi fruit is peeled at a temperature of -15--10 DEG C for 0.5-1h; removing kiwi fruit seeds in the kiwi fruit pulp by adopting a disinfected tool; slicing the kiwi fruit pulp into sliced kiwi fruits at a temperature of 5-10 DEG C, wherein the thicknesses of the sliced kiwi fruits are 0.4-0.6cm; freezing the sliced kiwi fruits at a temperature of -38--35 DEG C for 3-4h after panning; and vacuum-drying the sliced kiwi fruits at a pressure of 70-110Pa and a temperature of 50-85 DEG C for 15-18h to obtain the dry sliced kiwi fruits, wherein the content of water of the dry sliced kiwi fruits is 3-5 percent. The invention further provides dry sliced kiwi fruit processing equipment. In the processing method and the processing equipment, the obtained dry sliced kiwi fruits have a crisp taste, reserves nutritional ingredients of the kiwi fruits, and are easy to transport and store.
Description
Technical field
The present invention relates to food processing field, particularly a kind of dried Chinese gooseberry slice processing method and process equipment thereof.
Background technology
Kiwi berry, also claims fox peach, Chinese gooseberry, carambola, wood, Mao Muguo, Chinese grooseberry, numb rattan fruit etc.It is the fruit of Actinidiaceae plant Kiwi berry.Because its Vitamin C content comes out at the top in fruit, a Kiwi berry can provide the twice of people vitamin C requirements amount on the one many, is described as " king of fruit ".Kiwi berry is also containing good soluble dietary fiber, and its comprehensive anti-oxidant index ranks and ranks forefront in fruit, is only second to the minority such as Rosa roxburghii, blueberry fruit, is far better than the daily fruit such as apple, pears, watermelon, oranges and tangerines.Compare with lemon with sweet orange, the vitamin C component contained by Kiwi berry is 2 times of first two fruit, is therefore often used to resist scurvy.Moreover, Kiwi berry can also be set the mind at rest, norcholesterol, help digest, Constipation, the effect of quench the thirst in addition diuresis and cardioprotection.
But it is because Actinidia is in climacteric type fruit, very easily rotten after adopting.Have modes such as adopting fried, baking to process the technology of Kiwi berry dry plate at present, but obtained Kiwi berry dry plate nutrient loss is large, and comparatively hard and mouthfeel is bad.
Summary of the invention
Based on this, be necessary to provide a kind of processing method and the process equipment of processing crisp, the nutritious Kiwi berry dry plate of Kiwi berry dry plate mouthfeel that is simple and that obtain.
A kind of dried Chinese gooseberry slice processing method, comprising:
The Kiwi berry pulp that obtains at-15 DEG C ~-10 DEG C temperature freezing 0.5 ~ 1 hour after Kiwi berry is removed the peel;
At 5 DEG C ~ 10 DEG C temperature, Kiwi berry pulp is cut into kiwifruit piece, the thickness of described kiwifruit piece is 0.4cm ~ 0.6cm;
By after described kiwifruit piece sabot at-38 DEG C ~-35 DEG C temperature freezing 3 ~ 4 hours;
Kept by described kiwifruit piece carrying out vacuum drying in 15 ~ 18 hours under 70Pa ~ 110Pa pressure and 50 DEG C ~ 85 DEG C temperature, obtain Kiwi berry dry plate, the moisture of described Kiwi berry dry plate is 3% ~ 5%.
Wherein in an embodiment, the thickness of described kiwifruit piece is 0.6 centimetre.
Wherein in an embodiment, by after described kiwifruit piece sabot at-35 DEG C of temperature freezing 3 ~ 4 hours.
Wherein in an embodiment, the moisture of described Kiwi berry dry plate is 3%.
Wherein in an embodiment, also comprise described Kiwi berry dry plate packaging and warehousing at 20 DEG C ~ 25 DEG C temperature and under less than 30% humidity.
A process equipment for Kiwi berry dry plate, is characterized in that, comprising:
Get meat room, the pericarp for removing Kiwi berry obtains Kiwi berry pulp;
First refrigerating chamber, is connected with described meat room of getting, for freezing described Kiwi berry pulp;
Biopsy chamber, is connected with described first refrigerating chamber, for Kiwi berry pulp is cut into kiwifruit piece;
Second refrigerating chamber, is connected with described biopsy chamber, for freezing kiwifruit piece;
Vacuum drying cabinet, is connected with described second refrigerating chamber, for the described kiwifruit piece of drying;
Conveying device, is connected with described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber and the described vacuum drying cabinet got, respectively for carrying described Kiwi berry, described Kiwi berry pulp or described kiwifruit piece;
Chlorination equipment, be connected with described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber, described vacuum drying cabinet and the described conveying device of getting respectively, for carrying out cleaning-sterilizing to described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber, described vacuum drying cabinet and the described conveying device of getting.
Wherein in an embodiment, in described chlorination equipment, be provided with multiple reservoir for holding thimerosal.
Wherein in an embodiment, liquor natrii hypochloritis is adopted to sterilize rear to described conveying device and adopt conveying device described in clear water rinsing.
Wherein in an embodiment, alcohol is adopted to carry out cleaning-sterilizing to described first refrigerating chamber and described second refrigerating chamber.
In the processing method of above-mentioned Kiwi berry dry plate, by after Kiwi berry peeling first at-15 DEG C ~-10 DEG C temperature freezing 0.5 ~ 1 hour, make the pulp of Kiwi berry softness hardening by this cryogenic freezing, convenient section.Then the thin slice that thickness is 0.4cm ~ 0.6cm is cut into after Kiwi berry being removed seed, then under being warming up to 5 DEG C ~ 10 DEG C temperature, kiwifruit piece is thawed a little, then sabot at-38 DEG C ~-35 DEG C temperature freezing 3 ~ 4 hours, carry out cryogenic refrigeration, then keep 15 ~ 18 hours under 70Pa ~ 110Pa pressure and 50 DEG C ~ 85 DEG C temperature, dewater, obtain Kiwi berry dry plate, wherein the moisture of Kiwi berry dry plate is 3% ~ 5%.Above-mentioned processing method technique is simple, handled easily.The Kiwi berry dry plate mouthfeel obtained by said method is crisp, and remains the original nutritional labeling of Kiwi berry, is easy to transport and preserves.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the processing method flow chart of the Kiwi berry dry plate of an embodiment;
Fig. 2 is the process equipment structural representation of a Kiwi berry dry plate.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage more clear, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to understand technical scheme of the present invention better, be not intended to limit the present invention.
Refer to Fig. 1, the processing method of the Kiwi berry dry plate of an embodiment, comprises the following steps:
S110, Kiwi berry is removed the peel after the Kiwi berry pulp that obtains at-15 DEG C ~-10 DEG C temperature freezing 0.5 ~ 1 hour.
Select the Kiwi berry that maturity is moderate, but smell and can not have alcohol smell.Go rotten rotten, sick wormed fruit, dehiscent fruit, fruitlet and shape of removing does not conform to ciruela.By the machineries such as cutting or artificial two kinds of methods peeling, can need to sterilize in peeling process and keep health.Freezing 0.5 ~ 1 hour is carried out at-15 DEG C ~-10 DEG C temperature, can the soft or hard degree of Kiwi berry pulp be regulated and controled into neither too hard, nor too soft, both can not be too soft, also can not be too hard, convenient cutting, if too soft, when cutting, pulp can stick on blade, if too hard, is unfavorable for cutting, and the time that follow-up temperature-rise period needs is longer, increase cost.Preferably, at-10 DEG C of temperature freezing two hours, the soft or hard degree of the Kiwi berry pulp of acquisition was the most moderate.
S130, at 5 DEG C ~ 10 DEG C temperature, Kiwi berry pulp is cut into kiwifruit piece, the thickness of described kiwifruit piece is 0.4cm ~ 0.6cm.
The cutter of section needs sterilization, avoids polluting Kiwi berry pulp.Then by Kiwi berry sarcocarp section, obtaining thickness is the kiwifruit piece of 0.4cm ~ 0.6cm, and in this thickness range, freezing effect is better, and does not need the freezing long time, cost-saving.Suitably heat up after kiwifruit piece after having cut into slices.
S140, by after described kiwifruit piece sabot at-38 DEG C ~-35 DEG C temperature freezing 3 ~ 4 hours.
Kiwifruit piece, after freezing, just can obtain solid-state kiwifruit piece.Preferably, when Kiwi berry sabot, evenly keep flat one by one, do not superpose stacking.
S150, kept carrying out vacuum drying in 15 ~ 18 hours under 70Pa ~ 110Pa pressure and 50 DEG C ~ 85 DEG C temperature by described kiwifruit piece, obtain Kiwi berry dry plate, the moisture of described Kiwi berry dry plate is 3% ~ 5%.
By said process obtain kiwifruit piece freezing under cryogenic after, then dewater under close to vacuum (about 70Pa-110Pa) state, make the moisture in kiwifruit piece be directly sublimed into gaseous state without liquid state, the moisture in final removing kiwifruit piece.The moisture of the Kiwi berry dry plate obtained is about 3% ~ 5%.In above process, owing to carrying out drying under the state freezed, the Volume Changes of kiwifruit piece is little, concentration phenomena can not occur.Can not sex change be there is in nutritional labeling such as protein, the various vitamins etc. of Kiwi berry.And in vacuum drying, Kiwi berry can be prevented to be oxidized.Dried Kiwi berry is loose porous, in spongy, almost recovers original proterties immediately after adding water.Therefore dried product is distinguished very little compared with before drying in proterties.
Adopt Vacuum Freezing & Drying Technology to be removed rapidly by the moisture in kiwifruit piece, and the mouthfeel of the kiwifruit piece obtained is crisp, very firmly can not affects mouthfeel.And employing Vacuum Freezing & Drying Technology, can keep the prototroph of Kiwi berry, convenient transport and preservation, can enjoy delicious food, throughout the year for user provides convenience.
Above-mentioned processing method technique is simple, handled easily.The Kiwi berry dry plate mouthfeel obtained by said method is crisp, and remains the nutritional labeling of Kiwi berry, is easy to transport and preserves.
A kind of process equipment 200 of Kiwi berry dry plate, comprise successively be connected get meat room 210, first refrigerating chamber 220, biopsy chamber 240, second refrigerating chamber 250 and vacuum drying cabinet 260; And also comprise conveying device 270 and chlorination equipment 280.Conveying device 270 and chlorination equipment 280 respectively with get meat room 210, first refrigerating chamber 220, biopsy chamber 240 and the second refrigerating chamber 250 and be connected.Preferably, in each chamber, also attemperating unit etc. is housed.
Get meat room 210 and obtain Kiwi berry pulp for the pericarp removing Kiwi berry.Pericarp is transported in time workshop smelly to avoid, or attract mosquito.First refrigerating chamber 220 with get meat room and be connected, for freezing Kiwi berry pulp, so as by the Kiwi berry of softness really adfreezing become to be applicable to cutting.
Biopsy chamber 240 is connected with the first refrigerating chamber 220, for Kiwi berry pulp is cut into kiwifruit piece.
Second refrigerating chamber 250 is connected with biopsy chamber 240, for freezing described kiwifruit piece.
Conveying device 270 respectively with get meat room 210, first refrigerating chamber 220, biopsy chamber 240, second refrigerating chamber 250 and vacuum drying cabinet 260 and be connected, for carrying Kiwi berry to getting meat room 210 from outside, Kiwi berry pulp is delivered to the first refrigerating chamber 220, after freezing, Kiwi berry pulp is delivered to biopsy chamber 240 to cut into slices, then kiwifruit piece conveying chamber is delivered to the second refrigerating chamber 250, then kiwifruit piece is delivered to vacuum drying cabinet 260 and carries out drying.Conveying device 270 comprises operation board and moving track (not shown), and operation board moves on moving track.Operation board can pass each chamber.
Chlorination equipment 280 respectively with get meat room 210, first refrigerating chamber 220, biopsy chamber 240, second refrigerating chamber 250, vacuum drying cabinet 260 and conveying device 270 and be connected, for carrying out cleaning-sterilizing to getting meat room 210, first refrigerating chamber 220, biopsy chamber 240, second refrigerating chamber 250, vacuum drying cabinet 260 and conveying device 270.Multiple reservoir (not shown) for holding thimerosal is provided with, for holding liquor natrii hypochloritis, alcohol, clear water etc. in chlorination equipment 280.
In one embodiment, clear water rinsing is adopted after adopting liquor natrii hypochloritis to sterilize to conveying device 270.Clear water rinsing is adopted after adopting alcohol to carry out disinfection to the first refrigerating chamber 220 and the second refrigerating chamber 250.
In the process equipment of above-mentioned Kiwi berry dry plate, the structure of process equipment is simple, easy to operate, is conducive to the industrialization of Kiwi berry dry plate processing.
Embodiment
Embodiment 1
What Kiwi berry is placed in the process equipment of Kiwi berry dry plate gets meat room, the Kiwi berry pulp obtained after peeling; Then by conveying device, Kiwi berry pulp is delivered to the first refrigerating chamber, at-10 DEG C of temperature freezing 2 hours; First refrigerating chamber is carried out disinfection, then the Kiwi berry after freezing is delivered to the first refrigerating chamber, remove the kiwi fruit seed in Kiwi berry pulp; Then at biopsy chamber, Kiwi berry is cut into slices at 5 DEG C of temperature, obtain the kiwifruit piece that thickness is 0.6cm; Kiwifruit piece is contained in dish and is delivered to the second refrigerating chamber by conveying device, and at-35 DEG C of temperature freezing 3 hours; Then be delivered in vacuum drying cabinet by kiwifruit piece, kept by described kiwifruit piece carrying out vacuum drying in 18 hours under 70Pa pressure and 50 DEG C of temperature, obtain Kiwi berry dry plate, the moisture of Kiwi berry dry plate is 3%.
Embodiment 2
What Kiwi berry is placed in the process equipment of Kiwi berry dry plate gets meat room, the Kiwi berry pulp obtained after peeling; Then by conveying device, Kiwi berry pulp is delivered to the first refrigerating chamber, at-11 DEG C of temperature freezing 1.6 hours; First refrigerating chamber is carried out disinfection, then the Kiwi berry after freezing is delivered to the first refrigerating chamber, remove the kiwi fruit seed in Kiwi berry pulp; Then at biopsy chamber, Kiwi berry is cut into slices at 10 DEG C of temperature, obtain the kiwifruit piece that thickness is 0.6cm; Kiwifruit piece is contained in dish and is delivered to the second refrigerating chamber by conveying device, and at-35 DEG C of temperature freezing 3 hours; Then be delivered in vacuum drying cabinet by kiwifruit piece, kept by described kiwifruit piece carrying out vacuum drying in 17 hours under 90Pa pressure and 60 DEG C of temperature, obtain Kiwi berry dry plate, the moisture of described Kiwi berry dry plate is 3.1%.
Embodiment 3
What Kiwi berry is placed in the process equipment of Kiwi berry dry plate gets meat room, the Kiwi berry pulp obtained after peeling; Then by conveying device, Kiwi berry pulp is delivered to the first refrigerating chamber, at-13 DEG C of temperature freezing 1.8 hours; First refrigerating chamber is carried out disinfection, then the Kiwi berry after freezing is delivered to the first refrigerating chamber, remove the kiwi fruit seed in Kiwi berry pulp; Then at biopsy chamber, Kiwi berry is cut into slices at 5 DEG C of temperature, obtain the kiwifruit piece that thickness is 0.6cm; Kiwifruit piece is contained in dish and is delivered to the second refrigerating chamber by conveying device, and at-38 DEG C of temperature freezing 4 hours; Then be delivered in vacuum drying cabinet by kiwifruit piece, kept by described kiwifruit piece carrying out vacuum drying in 16 hours under 100Pa pressure and 70 DEG C of temperature, obtain Kiwi berry dry plate, the moisture of described Kiwi berry dry plate is 4%.
Embodiment 4
What Kiwi berry is placed in the process equipment of Kiwi berry dry plate gets meat room, the Kiwi berry pulp obtained after peeling; Then by conveying device, Kiwi berry pulp is delivered to the first refrigerating chamber, at-15 DEG C of temperature freezing 1.5 hours; First refrigerating chamber is carried out disinfection, then the Kiwi berry after freezing is delivered to the first refrigerating chamber, remove the kiwi fruit seed in Kiwi berry pulp; Then at biopsy chamber, Kiwi berry is cut into slices at 0 DEG C of temperature, obtain the kiwifruit piece that thickness is 0.8cm; Kiwifruit piece is contained in dish and is delivered to the second refrigerating chamber by conveying device, and at-35 DEG C of temperature freezing 4 hours; Then be delivered in vacuum drying cabinet by kiwifruit piece, kept by described kiwifruit piece carrying out vacuum drying in 15 hours under 110Pa pressure and 85 DEG C of temperature, obtain Kiwi berry dry plate, the moisture of described Kiwi berry dry plate is 5%.
Refer to table 1, table 1 is the quality measurements of the Kiwi berry dry plate for embodiment 1.This testing result provided by Growth in Meizhou City, Guangdong mass metrology supervisory detection.
Table 2
| Sequence number | Test item | Unit | Index | Testing result | Single item evaluation |
| 1 | Benzoic acid | g/kg | Must not detect | Do not detect (detectability 1.8mg/kg) | Qualified |
| 2 | Three pears acid | g/kg | Must not detect | Do not detect (detectability 1.2mg/kg) | Qualified |
| 3 | Saccharin sodium | g/kg | Must not detect | Do not detect (detectability 3.0mg/kg) | Qualified |
| 4 | Honey element | g/kg | Must not detect | Do not detect (detectability 2mg/kg) | Qualified |
| 5 | Lemon yellow | g/kg | Must not detect | Do not detect (detectability 2.5mg/kg) | Qualified |
| 6 | Sunset yellow | g/kg | Must not detect | Do not detect (detectability 2.5mg/kg) | Qualified |
| 7 | BHC | mg/kg | ≤0.5 | Do not detect (detectability 0.01mg/kg) | Qualified |
| 8 | DDT | mg/kg | ≤0.5 | Do not detect (detectability 0.01mg/kg) | Qualified |
From table 1-table 2, the Kiwi berry dry plate adopting the technical program to obtain, can retain the nutritional labeling of fresh Kiwi berry, and the Kiwi berry dry plate obtained is not containing additive component, and hardly containing agrochemical pesticidal material, product quality is completely qualified; And the water activity of Kiwi berry dry plate is higher.
The above embodiment is only the preferred embodiment of the present invention; it should be noted that; for those skilled in the art; under the premise without departing from the principles of the invention; can also make some improvement and distortion, these improve and distortion also should be considered as not departing from protection scope of the present invention.
Claims (9)
1. a dried Chinese gooseberry slice processing method, is characterized in that, comprising:
The Kiwi berry pulp that obtains at-15 DEG C ~-10 DEG C temperature freezing 0.5 ~ 1 hour after Kiwi berry is removed the peel;
At 5 DEG C ~ 10 DEG C temperature, Kiwi berry pulp is cut into kiwifruit piece, the thickness of described kiwifruit piece is 0.4cm ~ 0.6cm;
By after described kiwifruit piece sabot at-38 DEG C ~-35 DEG C temperature freezing 3 ~ 4 hours;
Kept by described kiwifruit piece carrying out vacuum drying in 15 ~ 18 hours under 70Pa ~ 110Pa pressure and 50 DEG C ~ 85 DEG C temperature, obtain Kiwi berry dry plate, the moisture of described Kiwi berry dry plate is 3% ~ 5%.
2. dried Chinese gooseberry slice processing method according to claim 1, is characterized in that, the thickness of described kiwifruit piece is 0.6 centimetre.
3. dried Chinese gooseberry slice processing method according to claim 1, is characterized in that, by after described kiwifruit piece sabot at-35 DEG C of temperature freezing 3 ~ 4 hours.
4. dried Chinese gooseberry slice processing method according to claim 1, is characterized in that, the moisture of described Kiwi berry dry plate is 3%.
5. dried Chinese gooseberry slice processing method according to claim 1, is characterized in that, also comprises described Kiwi berry dry plate packaging and warehousing at 20 DEG C ~ 25 DEG C temperature and under less than 30% humidity.
6. a process equipment for Kiwi berry dry plate, is characterized in that, comprising:
Get meat room, the pericarp for removing Kiwi berry obtains Kiwi berry pulp;
First refrigerating chamber, is connected with described meat room of getting, for freezing described Kiwi berry pulp;
Biopsy chamber, is connected with described first refrigerating chamber, for the Kiwi berry pulp after freezing is cut into kiwifruit piece;
Second refrigerating chamber, is connected with described biopsy chamber, for freezing kiwifruit piece;
Vacuum drying cabinet, is connected with described second refrigerating chamber, for the described kiwifruit piece of drying;
Conveying device, is connected with described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber and the described vacuum drying cabinet got, respectively for carrying described Kiwi berry, described Kiwi berry pulp or described kiwifruit piece;
Chlorination equipment, be connected with described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber, described vacuum drying cabinet and the described conveying device of getting respectively, for carrying out cleaning-sterilizing to described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber, described vacuum drying cabinet and the described conveying device of getting.
7. the process equipment of Kiwi berry dry plate according to claim 6, is characterized in that, is provided with multiple reservoir for holding thimerosal in described chlorination equipment.
8. the process equipment of Kiwi berry dry plate according to claim 6, is characterized in that, adopts liquor natrii hypochloritis sterilize rear to described conveying device and adopt conveying device described in clear water rinsing.
9. the process equipment of Kiwi berry dry plate according to claim 6, is characterized in that, adopts alcohol to carry out cleaning-sterilizing to described first refrigerating chamber and described second refrigerating chamber.
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| CN104905170A (en) * | 2015-05-15 | 2015-09-16 | 四川食为天农业有限公司 | Production method of freeze-dried active red-heart kiwifruit slices |
| CN105029534A (en) * | 2015-09-01 | 2015-11-11 | 芦山县盈安农业有限公司 | Kiwi fruit sesame paste |
| CN105124455A (en) * | 2015-08-04 | 2015-12-09 | 宋艳 | Preparation method for FD mature kiwi fruit in-situ slices |
| CN105433194A (en) * | 2014-08-22 | 2016-03-30 | 中国农业机械化科学研究院 | A freeze-dried kiwi fruit slice and a processing method thereof |
| CN106213110A (en) * | 2016-07-26 | 2016-12-14 | 宋艳 | The preparation method of a kind of Fructus actinidiae chinensis fruit powder and preparation facilities |
| CN113966818A (en) * | 2021-11-24 | 2022-01-25 | 溆浦县龙盛农业科技发展有限公司 | Preparation method of dried kiwi fruit deep-processed fruits |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105433194A (en) * | 2014-08-22 | 2016-03-30 | 中国农业机械化科学研究院 | A freeze-dried kiwi fruit slice and a processing method thereof |
| CN104905170A (en) * | 2015-05-15 | 2015-09-16 | 四川食为天农业有限公司 | Production method of freeze-dried active red-heart kiwifruit slices |
| CN104905170B (en) * | 2015-05-15 | 2018-03-16 | 四川食为天农业有限公司 | A kind of freeze drying activity red kiwifruit piece production method |
| CN105124455A (en) * | 2015-08-04 | 2015-12-09 | 宋艳 | Preparation method for FD mature kiwi fruit in-situ slices |
| CN105124455B (en) * | 2015-08-04 | 2018-12-04 | 宋艳 | A kind of FD maturation Kiwi berry original position piece preparation method |
| CN105029534A (en) * | 2015-09-01 | 2015-11-11 | 芦山县盈安农业有限公司 | Kiwi fruit sesame paste |
| CN106213110A (en) * | 2016-07-26 | 2016-12-14 | 宋艳 | The preparation method of a kind of Fructus actinidiae chinensis fruit powder and preparation facilities |
| CN113966818A (en) * | 2021-11-24 | 2022-01-25 | 溆浦县龙盛农业科技发展有限公司 | Preparation method of dried kiwi fruit deep-processed fruits |
| CN115088751A (en) * | 2022-06-21 | 2022-09-23 | 宿州市百汇食品有限公司 | Chicken product shaping equipment and shaping method |
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