CN104799287A - Processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae - Google Patents
Processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae Download PDFInfo
- Publication number
- CN104799287A CN104799287A CN201510220492.XA CN201510220492A CN104799287A CN 104799287 A CN104799287 A CN 104799287A CN 201510220492 A CN201510220492 A CN 201510220492A CN 104799287 A CN104799287 A CN 104799287A
- Authority
- CN
- China
- Prior art keywords
- silkworm chrysalis
- drying
- freeze
- processing method
- temperature
- 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae. The processing method comprises the steps of taking fresh cocoon silk reeling pupae as raw materials, selecting, cleaning, blanching, flavoring, performing cold air draining, pre-freezing, performing vacuum freeze drying, packaging, and forming a finished product. The processing method is simple in processing technology and easy to operate; the product is edible directly, the original nutrients and flavors of the pupae are maintained to the maximum extent, and the shape of fresh pupae is maintained in appearance; the product is good in color and luster, good in mouthfeel, fragrant and crisp, contains abundant proteins and eighteen amino acids essential for the growth of human bodies, is free of fishy smell of pupae and good in water regaining characteristic, can be stored under normal temperature, and is a convenient, leisure and fashionable instant food.
Description
Technical field
The present invention relates to a kind of food and processing method thereof, particularly a kind of processing method of instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis.
Background technology
The pupa that silkworm chrysalis (Silkworm pupa) is Bombycidae insect bombyx mori is the most large accessory substance of filature industry.The nutritive value of silkworm chrysalis is very abundant, dry silkworm chrysalis is containing crude protein 55% ~ 60%, crude fat 25% ~ 30%, containing needed for growth in humans 18 seed amino acids, wherein 8 kinds of essential amino acids content account for more than 40% of total protein, nutrition can match in excellence or beauty with egg, milk, and its trophic structure meets the protein pattern standard of FAO/WHO.Containing a large amount of unrighted acids in the fat of silkworm chrysalis, account for 75% of amount of total fat, mainly comprise oleic acid, leukotrienes, linoleic acid etc., these unrighted acids have good effect for treatment hypertension, vascular sclerosis etc.Silkworm chrysalis is also containing the trace element such as zinc, iron, manganese and antibacterial peptide and lysozyme isoreactivity material.Describe silkworm chrysalis in Chinese Traditional Medicine to put down, taste is sweet, nontoxic, has effect of tonifying liver benefit stomach, wind and heat eliminating, beneficial able-bodied sun, also can control children's's infantile malnutrition due to digestive disturbances or intestinalparasites heat, becomes thin, quench one's thirst.Silkworm chrysalis is widely deployed utilization because being rich in needed by human Ingredient in food, medicine and other fields, meets the meals consumption demand of current people to high protein and low fat.
Silkworm chrysalis is a kind of wholefood resource being rich in Development volue.At present, the domestic exploitation to silkworm chrysalis mainly contains the products such as leisure food, albumen powder, histone amino acid beverage, silkworm chrysalis polypeptide, Cordyceps militaris, and rare in market for the product utilizing fresh cocoon reeling silkworm chrysalis to develop.Fresh cocoon reeling silkworm chrysalis is due to without oven dry, through selecting refrigeration after filature, thus ensure that raw material is fresh, not containing any additive, therefore, fresh cocoon reeling silkworm chrysalis, as the quality better of raw-food material, can be processed as insect food, as clear water pupa, fried pupa, crisp-fried pupa etc., or deep processing is the products such as pupal fat, albumen powder, amino acid.But, constrain the exploitation of fresh cocoon reeling silkworm chrysalis owing to being limited to following Major Difficulties: the retain costs of (1) fresh cocoon reeling silkworm chrysalis is high.After fresh cocoon reeling, silkworm chrysalis will enter freezer and cools fast, thus reduces the too fast breeding of the bacterium such as pathogenic bacteria and spoilage organisms, guarantees the quality of silkworm chrysalis.And a lot of food processing enterprises lack corresponding facility, add that freezer power consumption is high, the cost of storage is relatively high.(2) in silkworm chrysalis dry run, profile is difficult to keep easily depression flat.This is mainly high due to silkworm chrysalis moisture content, reaches 65-73%, therefore, in dry run, is just left silkworm chrysalis shell and albumen after moisture evaporation, is difficult to keep shape.(3) silkworm chrysalis that heated-air drying and microwave drying process is difficult to keep the profile of silkworm chrysalis and original local flavor simultaneously.Therefore, be necessary to seek one simple to operate, silkworm chrysalis profile can be kept, the former zestful processing method of silkworm chrysalis can be retained again well.
Chinese Patent Application No. 201310734433.5 discloses a kind of preparation method of silkworm chrysalis food, the method take fresh silkworm chrysalis as raw material, sucrose, agar, carragheen, white fungus Ultramicro-powder, mushroom water extract and pork cream are primary raw material, first fresh silkworm chrysalis are carried out drying; Secondly the process of bundle hole is carried out on silkworm chrysalis surface; Again the auxiliary materials such as sucrose, agar, carragheen, white fungus Ultramicro-powder, mushroom water extract and pork cream are prepared into stable complex flavor gel according to a certain percentage and after adding order mixing, complex flavor gel is added in silkworm chrysalis after pricking hole process, after carrying out excipient and seasoning, again through post processing, namely silkworm chrysalis food is prepared into, this silkworm chrysalis food also can be used as intermediate raw material, makes fried or tinned food further.The silkworm chrysalis product that the method is made, has full and complete profile, and raciness, distinctive nutrition and flavor components in silkworm chrysalis can be kept to greatest extent.
Chinese Patent Application No. 201410075300.6 discloses a kind of instant type silkworm chrysalis dilated food production method, first screening cleaning is carried out to silkworm chrysalis, then silkworm chrysalis pretreatment deodorization, subsequently soak seasoning, carry out hot blast-microwave vacuum combined drying silkworm chrysalis again, the shelf life of product is guaranteed in optimization finally by packaging material and technology of the package, and it eliminates silkworm chrysalis self peculiar smell by preconditioning technique; Adopt hot blast-microwave vacuum combined drying technological development to go out silkworm chrysalis leisure food, and products material is fully used, and will drive silkworm raiser's increase wealth further.
But there is following problem in the silkworm chrysalis utilizing above-mentioned technique to prepare: (1) method of operating is comparatively complicated, is unfavorable for factorial praluction.(2) hot wind and microwave vacuum drying silkworm chrysalis is utilized, although maintain shape and the color and luster of silkworm chrysalis, also less to the loss of nutrition, still far away less than vacuum freeze drying food on the quality matter structure of product.Therefore, vacuum freeze drying is utilized to be ideal drying mode for the original color of maintenance silkworm chrysalis, shape and nutriment.At present, on market, a lot of company has large-scale freeze cutting workshop, and the freezing generation processing for product also provides good approach, and is also conducive to the processing cost reducing frozen product.
Summary of the invention
The present invention makes full use of fresh cocoon reeling silkworm chrysalis and resources advantage, be intended to reduce the cost of storage and overcome Problems existing in silkworm chrysalis food dry run, there is provided a kind of preparation method simple, both maintain the profile of silkworm chrysalis, remain again the processing method of the former zestful a kind of instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis of silkworm chrysalis.
The present invention is achieved through the following technical solutions above-mentioned purpose: a kind of processing method of instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis, comprises the steps:
(1) select: select healthy complete anosis silkworm chrysalis for subsequent use;
(2) clean: silkworm chrysalis clear water rinsing 2-3 time is for subsequent use;
(3) blanching: silkworm chrysalis is boiled the enzyme 3min that goes out in boiling water;
(4) seasoning: be placed in 4 DEG C of refrigerators with salt and/or five-spice powder obtain solution and soak 24h, pickle out the silkworm chrysalis of different taste;
(5) drain: the silkworm chrysalis mixing up taste takes out the moisture that drop falls silkworm chrysalis surface;
(6) pre-freeze: silkworm chrysalis is put into-30 DEG C ~-35 DEG C pre-freeze 4h, when reaching-20 DEG C ~-30 DEG C to silkworm chrysalis central temperature, constant temperature keeps 1h-2h;
(7) vacuum freeze drying: closed container silkworm chrysalis sabot good for pre-freeze being put into lyophilization system, under the freezing conditions of-30 DEG C ~-40 DEG C, maintain 1-2h, start to vacuumize drying, when vacuum reaches 3Pa-4Pa, keep temperature constant, the temperature of hothouse is 20-30 DEG C, time 18-36h, when silkworm chrysalis moisture reaches 3-5%, drying reaches terminal, delivers from godown
(8) pack: after silkworm chrysalis delivers from godown, pack with aluminium foil bag, get product.
Described silkworm chrysalis derives from the fresh silkworm chrysalis of cocoon reeling mill.
Described seasoning is deployed into original flavor, spiced with salt and/or five-spice powder.
Seasoning in described step (4) is that five-spice powder 6% is made into the aqueous solution by the weight of silkworm chrysalis by salt 0.1%, and the aqueous solution is as the criterion with just dipped silkworm chrysalis.
When in described step (6), the pre-freezing temperature of silkworm chrysalis is-30 DEG C, temperature fall time is 5h, and constant temperature time keeps 2h.
The temperature that in described step (7), dryness storehouse sets is as-30 DEG C, temperature decrease speed is 2 DEG C/min, after putting into the constant 1h of article, start to vacuumize drying, heat temperature raising, during beginning, temperature is 20 DEG C, after slow intensification 1h, temperature reaches 30 DEG C, and vacuum reaches 3Pa, keep dry time 30h, and dry silkworm chrysalis is moisture is divided into 3-5%.
Unless otherwise indicated, percentage of the present invention is mass percent, and each constituent content percentage sum is 100%.Tool of the present invention has the following advantages:
(1) the freeze-drying silkworm chrysalis processed, direct-edible, maintain the original color of silkworm chrysalis, crispy in taste.
(2) can store and transport under the silkworm chrysalis normal temperature processed, keep the phase long.
(3) silkworm chrysalis processed remains original nutritive value, is convenient to absorption of human body.
(4) be convenient for carrying, straight character, meet the diet style of modern's health.
Detailed description of the invention
By the following examples technical scheme of the present invention is described further.
Embodiment 1
An example of the processing method of instant freeze-drying original flavor fresh cocoon reeling silkworm chrysalis of the present invention, comprises the following steps:
(1) select: select healthy complete anosis silkworm chrysalis for subsequent use;
(2) clean: silkworm chrysalis clear water rinsing 2-3 time is for subsequent use;
(3) blanching: silkworm chrysalis is boiled the enzyme 3min that goes out in boiling water;
(4) seasoning: the 1% preparation salting liquid pressing silkworm chrysalis mass content, just not have silkworm chrysalis to be advisable, was placed in 4 DEG C of refrigerators and soaks 24h;
(5) drain: the silkworm chrysalis mixing up taste takes out the moisture that drop falls silkworm chrysalis surface;
(6) pre-freeze: silkworm chrysalis is put into-30 DEG C of pre-freezes, pre-freeze 5h, when reaching-30 DEG C to silkworm chrysalis central temperature, constant temperature keeps 2h;
(7) vacuum freeze drying: closed container silkworm chrysalis sabot good for pre-freeze being put into lyophilization system, under the freezing conditions of-30 DEG C, maintain 1h, start to vacuumize drying, when vacuum reaches 3Pa, keep constant, the temperature of hothouse is 30 DEG C, and drying time is 36h, when silkworm chrysalis moisture reaches 3%, drying reaches terminal, delivers from godown;
(8) pack: after silkworm chrysalis delivers from godown, pack with aluminium foil bag, get product.
Embodiment 2
Another example of the processing method of instant freeze-drying original flavor fresh cocoon reeling silkworm chrysalis of the present invention, comprises the following steps:
(1) select: select healthy complete anosis silkworm chrysalis for subsequent use;
(2) clean: silkworm chrysalis clear water rinsing 2-3 time is for subsequent use;
(3) blanching: silkworm chrysalis is boiled the enzyme 3min that goes out in boiling water;
(4) seasoning: the 6% preparation five-spice powder solution pressing silkworm chrysalis mass content, after solution is boiled, puts into silkworm chrysalis and was advisable there just not to be silkworm chrysalis, be placed in 4 DEG C of refrigerators and soak 24h;
(5) drain: the silkworm chrysalis mixing up taste takes out the moisture that drop falls silkworm chrysalis surface;
(6) pre-freeze: silkworm chrysalis is put into-30 DEG C of pre-freezes, pre-freeze 5h, when reaching-30 DEG C to silkworm chrysalis central temperature, constant temperature keeps 2h;
(7) vacuum freeze drying: closed container silkworm chrysalis sabot good for pre-freeze being put into lyophilization system, under the freezing conditions of-30 DEG C, maintain 1h, start to vacuumize drying, when vacuum reaches 3Pa, keep constant, the temperature of hothouse is 30 DEG C, and drying time is 36h, when silkworm chrysalis moisture reaches 3%, drying reaches terminal, delivers from godown;
(8) pack: after silkworm chrysalis delivers from godown, pack with aluminium foil bag, get product.
The present invention is not limited to above examples of implementation, and above-mentioned example is the example in description, and not departing from the principle of the invention and formula range, technical recipe of the present invention also can constantly improve, and these improvement are also considered as protection scope of the present invention.
Claims (6)
1. a processing method for instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis, is characterized in that, comprise the steps:
(1) select: select healthy complete anosis silkworm chrysalis for subsequent use;
(2) clean: silkworm chrysalis clear water rinsing 2-3 time is for subsequent use;
(3) blanching: silkworm chrysalis is boiled the enzyme 3min that goes out in boiling water;
(4) seasoning: be placed in 4 DEG C of refrigerators with salt and/or five-spice powder obtain solution and soak 24h, pickle out the silkworm chrysalis of different taste;
(5) drain: the silkworm chrysalis mixing up taste takes out the moisture that drop falls silkworm chrysalis surface;
(6) pre-freeze: silkworm chrysalis is put into-30 DEG C ~-35 DEG C pre-freeze 4h, when reaching-20 DEG C ~-30 DEG C to silkworm chrysalis central temperature, constant temperature keeps 1h-2h;
(7) vacuum freeze drying: closed container silkworm chrysalis sabot good for pre-freeze being put into lyophilization system, under the freezing conditions of-30 DEG C ~-40 DEG C, maintain 1-2h, start to vacuumize drying, when vacuum reaches 3Pa-4Pa, keep temperature constant, the temperature of hothouse is 20-30 DEG C, time 18-36h, when silkworm chrysalis moisture reaches 3-5%, drying reaches terminal, delivers from godown
(8) pack: after silkworm chrysalis delivers from godown, pack with aluminium foil bag, get product.
2. the processing method of instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis as claimed in claim 1, is characterized in that, the fresh silkworm chrysalis of described silkworm chrysalis Shi Jian reeling mill.
3. the processing method of instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis as claimed in claim 1, is characterized in that, described seasoning is deployed into original flavor, spiced with salt and/or five-spice powder.
4. the processing method of instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis as claimed in claim 1, it is characterized in that, seasoning in described step (4) is that five-spice powder 6% is made into the aqueous solution by the weight of silkworm chrysalis by salt 0.1%, and the aqueous solution is as the criterion with just dipped silkworm chrysalis.
5. the processing method of instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis as claimed in claim 1, is characterized in that, when in described step (6), the pre-freezing temperature of silkworm chrysalis is-30 DEG C, temperature fall time is 5h, and constant temperature time keeps 2h.
6. the processing method of instant freeze-drying local flavor fresh cocoon reeling silkworm chrysalis as claimed in claim 1, is characterized in that, the temperature that in described step (7), dryness storehouse sets is as-30 DEG C, temperature decrease speed is 2 DEG C/min, after putting into the constant 1h of article, start to vacuumize drying, heat temperature raising, during beginning, temperature is 20 DEG C, after slow intensification 1h, temperature reaches 30 DEG C, and vacuum reaches 3Pa, keep dry time 30h, and dry silkworm chrysalis is moisture is divided into 3-5%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510220492.XA CN104799287A (en) | 2015-05-04 | 2015-05-04 | Processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510220492.XA CN104799287A (en) | 2015-05-04 | 2015-05-04 | Processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104799287A true CN104799287A (en) | 2015-07-29 |
Family
ID=53684845
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510220492.XA Pending CN104799287A (en) | 2015-05-04 | 2015-05-04 | Processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104799287A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105559072A (en) * | 2016-01-27 | 2016-05-11 | 吉林省蚕业科学研究院 | Cocoon chrysalis food and making method thereof |
| CN106509866A (en) * | 2016-10-17 | 2017-03-22 | 江苏省农业科学院 | Production technology of ready-to-eat silkworm chrysalis |
| CN110720626A (en) * | 2019-10-31 | 2020-01-24 | 伊犁哈萨克自治州农业农村局 | Bee pupa puffed food and preparation method thereof |
| CN110800909A (en) * | 2019-12-05 | 2020-02-18 | 云南省农业科学院经济作物研究所 | Freeze-drying preservation method for edible castor silkworm chrysalis |
| CN111937671A (en) * | 2020-07-28 | 2020-11-17 | 繁昌县智融中药材专业合作社 | Water washing and freeze-drying process for cordyceps cicadae |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02255083A (en) * | 1989-03-27 | 1990-10-15 | Nippon Nousan Kogyo Kk | Production of body liquid of silk worm |
| CN1113421A (en) * | 1995-03-28 | 1995-12-20 | 陈伟强 | Food produced from silkworm chrysalis |
| JP2004129583A (en) * | 2002-10-11 | 2004-04-30 | Hokuyo Kk | Method for producing ready-to-eat dried food |
| CN1562084A (en) * | 2004-03-22 | 2005-01-12 | 浙江大学 | Method for preparing silkworm powder and its use |
| CN102302115A (en) * | 2011-06-02 | 2012-01-04 | 吉林省蚕业科学研究院 | Compound tussah pupa powder food with anti-radiation function and manufacturing process thereof |
| CN102379384A (en) * | 2010-08-29 | 2012-03-21 | 王康 | Instant silkworm chrysalis food processing technology |
| CN103689473A (en) * | 2013-12-17 | 2014-04-02 | 福建农林大学 | Ready-to-eat cucurbita pepo slices and preparation method thereof |
| CN103734722A (en) * | 2013-12-27 | 2014-04-23 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method for silkworm pupa food, silkworm pupa food and application |
| CN103876134A (en) * | 2014-02-28 | 2014-06-25 | 鑫缘茧丝绸集团股份有限公司 | Method for producing instant silkworm chrysalis puffed food |
-
2015
- 2015-05-04 CN CN201510220492.XA patent/CN104799287A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH02255083A (en) * | 1989-03-27 | 1990-10-15 | Nippon Nousan Kogyo Kk | Production of body liquid of silk worm |
| CN1113421A (en) * | 1995-03-28 | 1995-12-20 | 陈伟强 | Food produced from silkworm chrysalis |
| JP2004129583A (en) * | 2002-10-11 | 2004-04-30 | Hokuyo Kk | Method for producing ready-to-eat dried food |
| CN1562084A (en) * | 2004-03-22 | 2005-01-12 | 浙江大学 | Method for preparing silkworm powder and its use |
| CN102379384A (en) * | 2010-08-29 | 2012-03-21 | 王康 | Instant silkworm chrysalis food processing technology |
| CN102302115A (en) * | 2011-06-02 | 2012-01-04 | 吉林省蚕业科学研究院 | Compound tussah pupa powder food with anti-radiation function and manufacturing process thereof |
| CN103689473A (en) * | 2013-12-17 | 2014-04-02 | 福建农林大学 | Ready-to-eat cucurbita pepo slices and preparation method thereof |
| CN103734722A (en) * | 2013-12-27 | 2014-04-23 | 广东省农业科学院蚕业与农产品加工研究所 | Preparation method for silkworm pupa food, silkworm pupa food and application |
| CN103876134A (en) * | 2014-02-28 | 2014-06-25 | 鑫缘茧丝绸集团股份有限公司 | Method for producing instant silkworm chrysalis puffed food |
Non-Patent Citations (2)
| Title |
|---|
| 刘恩岐等: "《食品工艺学》", 31 August 2011, 郑州大学出版社 * |
| 程云章: "《药物制剂工程原理与设备》", 30 September 2009, 东南大学出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105559072A (en) * | 2016-01-27 | 2016-05-11 | 吉林省蚕业科学研究院 | Cocoon chrysalis food and making method thereof |
| CN105559072B (en) * | 2016-01-27 | 2018-04-17 | 吉林省蚕业科学研究院 | Tussah pupa food and preparation method thereof |
| CN106509866A (en) * | 2016-10-17 | 2017-03-22 | 江苏省农业科学院 | Production technology of ready-to-eat silkworm chrysalis |
| CN110720626A (en) * | 2019-10-31 | 2020-01-24 | 伊犁哈萨克自治州农业农村局 | Bee pupa puffed food and preparation method thereof |
| CN110720626B (en) * | 2019-10-31 | 2022-11-04 | 伊犁哈萨克自治州农业农村局 | Bee pupa puffed food and preparation method thereof |
| CN110800909A (en) * | 2019-12-05 | 2020-02-18 | 云南省农业科学院经济作物研究所 | Freeze-drying preservation method for edible castor silkworm chrysalis |
| CN111937671A (en) * | 2020-07-28 | 2020-11-17 | 繁昌县智融中药材专业合作社 | Water washing and freeze-drying process for cordyceps cicadae |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101984859B (en) | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent | |
| CN104799287A (en) | Processing method of instant freeze-drying flavor fresh cocoon silk reeling pupae | |
| CN103478381A (en) | Method for making bitter melon preserves | |
| CN101744316A (en) | Fermented low-salt semi-dried tilapia mossambica, processing method thereof and application thereof | |
| CN105795240A (en) | Production method of high-quality instant lentinus edodes crisp chips | |
| CN104068350A (en) | Sprouted beans, manufacturing method thereof and processed food using sprouted beans as raw materials | |
| CN103211176A (en) | Sprouted beans and preparation method thereof, and processed foodstuff with sprouted bean as raw material | |
| CN103798848A (en) | Preparation method of frozen prepared abalone product | |
| CN103315236A (en) | Red date drying processing method | |
| CN103642647A (en) | Raspberry wine and preparing method thereof | |
| CN103704676B (en) | A kind of pleurotus eryngii sauce and preparation method thereof | |
| CN108813438A (en) | A kind of processing method of quick-frozen seasoning steamed crab | |
| CN102599486A (en) | Method for preparing non-fried edible-fungus crisp chips through two-section water-removing and three-temperature-section drying | |
| CN111084363A (en) | Method for producing convenient and nutritional edible mushroom soup base by combining freeze drying with microwave drying | |
| CN107950903A (en) | A kind of production method of dried pork | |
| CN107772279A (en) | A kind of preparation method of dried beef | |
| CN102204696A (en) | Processing method for baked instant squid | |
| CN105054089A (en) | Tomato flavored Muslim fermented air-dried yak meat and preparation method thereof | |
| CN112790313A (en) | Preparation method of purple Chinese yam slices | |
| CN110786479A (en) | Fermented fish and preparation method thereof | |
| CN110024987A (en) | A kind of preparation method of the lotus root with original flavor instant food | |
| CN110810765A (en) | Bamboo shoot processing technology | |
| CN104522628A (en) | Dried edible mushrooms and processing process thereof | |
| CN107712648A (en) | A kind of dry preparation method of rabbit meat | |
| CN101711598A (en) | Method for producing ready-to-eat food of Pteria Penguin |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150729 |
|
| WD01 | Invention patent application deemed withdrawn after publication |