CN104905194A - 一种玻璃瓶装冲菜的加工工艺 - Google Patents
一种玻璃瓶装冲菜的加工工艺 Download PDFInfo
- Publication number
- CN104905194A CN104905194A CN201510326037.8A CN201510326037A CN104905194A CN 104905194 A CN104905194 A CN 104905194A CN 201510326037 A CN201510326037 A CN 201510326037A CN 104905194 A CN104905194 A CN 104905194A
- Authority
- CN
- China
- Prior art keywords
- dish
- glass bottle
- processing technology
- preserved
- kale
- 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
- 239000011521 glass Substances 0.000 title claims abstract description 14
- 240000007124 Brassica oleracea Species 0.000 title abstract 4
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title abstract 4
- 235000012905 Brassica oleracea var viridis Nutrition 0.000 title abstract 4
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 13
- 235000013599 spices Nutrition 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 6
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims description 18
- ABXYOVCSAGTJAC-JGWLITMVSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanethial Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=S ABXYOVCSAGTJAC-JGWLITMVSA-N 0.000 claims description 11
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- 235000017550 sodium carbonate Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- FEUWBELGELLWPV-UHFFFAOYSA-N Glycerol sinapate Natural products COC1=C(O)C(OC)=CC(C=CC(=O)OCC(COC(=O)C=CC=2C=C(OC)C(O)=C(OC)C=2)OC(=O)C=CC=2C=C(OC)C(O)=C(OC)C=2)=C1 FEUWBELGELLWPV-UHFFFAOYSA-N 0.000 claims description 4
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000004347 Perilla Nutrition 0.000 claims description 4
- 244000124853 Perilla frutescens Species 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 235000002639 sodium chloride Nutrition 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000004806 packaging method and process Methods 0.000 abstract description 3
- 235000013311 vegetables Nutrition 0.000 abstract description 3
- 206010033546 Pallor Diseases 0.000 abstract description 2
- 125000004383 glucosinolate group Chemical group 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- XDSPGKDYYRNYJI-IUPFWZBJSA-N 1,3-bis[(13z)-docos-13-enoyloxy]propan-2-yl (13z)-docos-13-enoate Chemical compound CCCCCCCC\C=C/CCCCCCCCCCCC(=O)OCC(OC(=O)CCCCCCCCCCC\C=C/CCCCCCCC)COC(=O)CCCCCCCCCCC\C=C/CCCCCCCC XDSPGKDYYRNYJI-IUPFWZBJSA-N 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 abstract 1
- OPQARKPSCNTWTJ-UHFFFAOYSA-L copper(ii) acetate Chemical compound [Cu+2].CC([O-])=O.CC([O-])=O OPQARKPSCNTWTJ-UHFFFAOYSA-L 0.000 abstract 1
- 238000002845 discoloration Methods 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 150000002540 isothiocyanates Chemical class 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 7
- 230000000694 effects Effects 0.000 description 5
- 238000000034 method Methods 0.000 description 5
- 229930002875 chlorophyll Natural products 0.000 description 4
- 235000019804 chlorophyll Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000016720 allyl isothiocyanate Nutrition 0.000 description 3
- 239000005030 aluminium foil Substances 0.000 description 3
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 3
- 238000006911 enzymatic reaction Methods 0.000 description 3
- 229910052749 magnesium Inorganic materials 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- JPVYNHNXODAKFH-UHFFFAOYSA-N Cu2+ Chemical compound [Cu+2] JPVYNHNXODAKFH-UHFFFAOYSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 2
- 229910001431 copper ion Inorganic materials 0.000 description 2
- GPRLSGONYQIRFK-UHFFFAOYSA-N hydron Chemical compound [H+] GPRLSGONYQIRFK-UHFFFAOYSA-N 0.000 description 2
- 125000004425 isosulfocyanate group Chemical group 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 210000003928 nasal cavity Anatomy 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical group [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241001464837 Viridiplantae Species 0.000 description 1
- 235000000760 Wasabia japonica Nutrition 0.000 description 1
- 244000195452 Wasabia japonica Species 0.000 description 1
- PTFCDOFLOPIGGS-UHFFFAOYSA-N Zinc dication Chemical compound [Zn+2] PTFCDOFLOPIGGS-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- REDXJYDRNCIFBQ-UHFFFAOYSA-N aluminium(3+) Chemical compound [Al+3] REDXJYDRNCIFBQ-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 230000005779 cell damage Effects 0.000 description 1
- 208000037887 cell injury Diseases 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- 239000008164 mustard oil Substances 0.000 description 1
- 210000001331 nose Anatomy 0.000 description 1
- 150000004032 porphyrins Chemical group 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000036632 reaction speed Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明提供一种玻璃瓶装冲菜的加工工艺,包括如下步骤:将冲菜切碎至1cm×1cm的小块,添加硫代葡萄糖酶、三芥子酸甘油酯和醋酸铜溶液后,搅拌均匀,再加入过量的0.01mol/L的纯碱溶液和0.005mol/L的氯化钙溶液浸泡12-18min;将预处理的冲菜在60-75℃下热汤10s-12s后,捞起,沥干,经添加菜籽油、生姜、大蒜、辣椒、味精、食盐香辛料搅拌混合后,玻璃瓶灌装、在120-121℃,0.2MPa下杀菌20min,包装得成品。采用本发明的技术方案能够最大限度的释放鲜腊菜里面的异硫氰酸酯类物质,形成风味更佳的菜肴;玻璃瓶装更安全可靠;③现金的蔬菜护色技术,可使产品在不避光的条件下保持1个月不变色。
Description
技术领域
本发明属于食品深加工领域,特别涉及玻璃瓶装冲菜的制作工艺。
背景技术
风味奇特的冲菜是以鲜腊菜为主要原料的一道小菜,这道小菜有三个特点:一是好看,黄绿相间,鲜嫩悦目;二是好吃,清脆爽口,酸咸适度;三是好闻,香气扑鼻,暗藏冲劲。初次吃冲菜的人,刚一入口,正当你感觉良好之时,冷不防一股冲味直钻鼻腔:轻者,令你鼻腔痒痒;重者,令你喷涕连连——这正是冲菜之所以名。但这种冲劲很快就过去了,冲过之后则余味无穷。冲菜是一种开胃提神的小菜,每每一碟上桌,很快就被抢得精光,倍受食客青睐,故又得名“宠菜”。
冲菜具有独特的“冲”味,这种辛辣风味是由原料中的硫代葡萄糖苷在加工过程中因细胞破损,在硫代葡萄糖酶催化下,水解产生异硫氰酸酯类所致,其中异硫氰酸烯丙酯(AITC) 被公认为芥末油、芥末酱、青芥辣和叶芥制品的典型风味,而AITC很容易挥发,而叶绿素见光又易分解,目前市场都是采用铝箔袋进行真空包装,这样就能起到避光、避氧的作用,阻止产品变色、冲味减小的作用,但是铝箔袋包装在市场上不够上档次,也有质量安全隐患,很多消费者担心其中铝箔在高温下会有铝离子浸出,所以选择更加安全可靠的玻璃瓶是最好的选择,但是玻璃瓶起不到避光的作用,产品很快就会色变,由翠绿色变为黄色,消费者就不能够接受,所以玻璃瓶装产品如何做到不变色和杀菌工艺的确定是最主要解决的问题。
发明内容
本发明提供了一种玻璃瓶装冲菜的制作工艺,具体包括如下步骤:
1)将冲菜切碎至1cm×1cm的小块,添加硫代葡萄糖酶、三芥子酸甘油酯和醋酸铜溶液后,搅拌均匀,再加入过量的0.01mol/L的纯碱溶液和0.005mol/L的氯化钙溶液浸泡12-18min;
2)将预处理的冲菜在60-75℃下热汤10s-12s后,捞起,沥干,经添加菜籽油、生姜、大蒜、辣椒、味精、食盐香辛料搅拌混合后,玻璃瓶灌装、在120-121℃,0.2MPa下杀菌20min,包装得成品。
按重量百分数计,冲菜75-90%,菜籽油3-10%,生姜1-5%,大蒜1-5%,辣椒2-5%,味精0.1-0.8%,香辛料0.1-0.8%,硫代葡萄糖酶0.1-1‰,三芥子酸甘油酯0.1-0.5‰,0.01mol/l醋酸铜溶液0.1-1‰。进一步优选为冲菜80%,菜籽油6%,生姜3%,大蒜4%,辣椒4%,味精0.5%,香辛料0.5%,硫代葡萄糖酶0.5‰,三芥子酸甘油酯0.5‰,0.01mol/l醋酸铜溶液0.8‰。
所述的香辛料为白芷、草果、香叶、小茴香、桂皮、八角、紫苏、子壳按质量比1:2:3:2:5:4:6:2的混合物。
采用上述工艺步骤加工的冲菜克服了以往不能用玻璃瓶装冲菜的问题,该工艺的原理如下,一,控制酶促反应的条件和外加促进剂(或适当加入酶促反应激活促进物质:酶和金属盐离子)促进酶促反应,加强风味物质的产生;二、pH是决定叶绿素脱镁反应速度的一个重要因素。由于酸的作用,氢离子易进入叶绿体,叶绿素发生脱镁反应生成脱镁叶绿素,并进一步生成焦脱镁叶绿素,使叶片呈褐色。卟啉环中的镁原子可被氢离子、铜离子、锌离子所置换。去镁叶绿素易再与铜离子结合,形成铜代叶绿素,颜色比原来更稳定。根据这一原理可以用醋酸铜处理来保存绿色植物的颜色;同时在绿色蔬菜在加工前,用60℃~ 75℃的热水进行烫漂,对叶绿素水解酶的失去活性,也可保持其鲜绿色;三、在高温高压环境下进行杀菌,严格控制杀菌温度和时间,这样既能起到杀菌作用,又能排除玻璃瓶中的氧气,达到负压环境。
本发明具有下列特点:①能够最大限度的释放鲜腊菜里面的异硫氰酸酯类物质,形成风味更佳的菜肴;②玻璃瓶装更安全可靠;③现金的蔬菜护色技术,可使产品在不避光的条件下保持1个月不变色。
具体实施方式
下面的实施实例可以使本领域技术人员全面地理解本发明,但不以任何方式限制本发明。
实施例1 冲菜制作过程如下:
1. 配方:冲菜80%,菜籽油6%、生姜3%、大蒜4%、辣椒4%、味精0.5%、食盐2%、香辛料(白芷、草果、香叶、小茴香、桂皮、八角、紫苏、子壳按质量比1:2:3:2:5:4:6:2混合)0.5%,硫代葡萄糖酶0.5‰,三芥子酸甘油酯0.5‰,0.01mol/l醋酸铜溶液0.8‰,纯碱溶液0.075mol/l和0.005mol/L的氯化钙溶液过量。
2. 将冲菜切碎至1cm×1cm的小块,添加硫代葡萄糖酶,三芥子酸甘油酯和醋酸铜溶液后,搅拌均匀,再加入过量的0.075mol/L的纯碱溶液和0.005mol/L的氯化钙溶液浸泡15min。
3. 将预处理的冲菜在60-75℃下热汤10s-12s后,捞起,沥干,经添加菜籽油、生姜、大蒜、辣椒、味精、食盐香辛料搅拌混合后,玻璃瓶灌装、在120-121℃,0.2MPa下杀菌20min,包装得成品。
实施例2 冲菜制作过程如下:
1. 配方:冲菜90%,菜籽油8%、生姜2%、大蒜5%、辣椒2%、味精0.3%、食盐4%、香辛料(白芷、草果、香叶、小茴香、桂皮、八角、紫苏、子壳按质量比1:2:3:2:5:4:6:2混合)0.3%,硫代葡萄糖酶0.1‰,三芥子酸甘油酯0.5‰,0.01mol/l醋酸铜溶液0.5‰,纯碱溶液0.075mol/l和0.005mol/L的氯化钙溶液过量。
2. 将冲菜切碎至1cm×1cm的小块,添加硫代葡萄糖酶、三芥子酸甘油酯和醋酸铜溶液后,搅拌均匀,再加入过量的0.075mol/L的纯碱溶液和0.005mol/L的氯化钙溶液浸泡18min。
3. 将预处理的冲菜在60-75℃下热汤10s-12s后,捞起,沥干,经添加菜籽油、生姜、大蒜、辣椒、味精、食盐香辛料搅拌混合后,玻璃瓶灌装、在120-121℃,0.2MPa下杀菌20min,包装得成品。
Claims (4)
1.一种玻璃瓶装冲菜的加工工艺,其特征在于,包括如下步骤:
1)将冲菜切碎至1cm×1cm的小块,添加硫代葡萄糖酶、三芥子酸甘油酯和醋酸铜溶液后,搅拌均匀,再加入过量的0.01mol/L的纯碱溶液和0.005mol/L的氯化钙溶液浸泡12-18min;
2)将预处理的冲菜在60-75℃下热汤10s-12s后,捞起,沥干,经添加菜籽油、生姜、大蒜、辣椒、味精、食盐香辛料搅拌混合后,玻璃瓶灌装、在120-121℃,0.2MPa下杀菌20min,包装得成品。
2.根据权利要求1所述的玻璃瓶装冲菜的加工工艺,其特征在于,按重量百分数计,冲菜75-90%,菜籽油3-10%,生姜1-5%,大蒜1-5%,辣椒2-5%,味精0.1-0.8%,食盐1-3%,香辛料0.1-0.8%,硫代葡萄糖酶0.1-1‰,三芥子酸甘油酯0.1-0.5‰,0.01mol/l醋酸铜溶液0.1-1‰。
3.根据权利要求1所述的玻璃瓶装冲菜的加工工艺,其特征在于,按重量百分数计,冲菜80%,菜籽油6%,生姜3%,大蒜4%,辣椒4%,味精0.5%,食盐2%,香辛料0.5%,硫代葡萄糖酶0.5‰,三芥子酸甘油酯0.5‰,0.01mol/l醋酸铜溶液0.8‰。
4.根据权利要求2或3所述的玻璃瓶装冲菜的加工工艺,其特征在于,所述的香辛料为白芷、草果、香叶、小茴香、桂皮、八角、紫苏、子壳按质量比1:2:3:2:5:4:6:2的混合物。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510326037.8A CN104905194A (zh) | 2015-06-15 | 2015-06-15 | 一种玻璃瓶装冲菜的加工工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510326037.8A CN104905194A (zh) | 2015-06-15 | 2015-06-15 | 一种玻璃瓶装冲菜的加工工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104905194A true CN104905194A (zh) | 2015-09-16 |
Family
ID=54074981
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510326037.8A Pending CN104905194A (zh) | 2015-06-15 | 2015-06-15 | 一种玻璃瓶装冲菜的加工工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104905194A (zh) |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1795749A (zh) * | 2004-12-29 | 2006-07-05 | 贺传钜 | 营养保健冲菜及其生产加工方法 |
CN103461924A (zh) * | 2013-09-23 | 2013-12-25 | 江南大学 | 一种通过内源芥子酶调控芥菜产品风味和贮藏性的方法 |
-
2015
- 2015-06-15 CN CN201510326037.8A patent/CN104905194A/zh active Pending
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1795749A (zh) * | 2004-12-29 | 2006-07-05 | 贺传钜 | 营养保健冲菜及其生产加工方法 |
CN103461924A (zh) * | 2013-09-23 | 2013-12-25 | 江南大学 | 一种通过内源芥子酶调控芥菜产品风味和贮藏性的方法 |
Non-Patent Citations (4)
Title |
---|
吴谋成: "《油菜籽加工与综合利用》", 30 June 2009, 中国轻工业出版社 * |
政协远安县委员会学习文史委员会等: "《远安科技五十年 《远安文史》 第12辑》", 31 October 1999, 中国三江集团印刷厂 * |
肖华志等: "软包装辛辣叶芥制品生产工艺的研究", 《食品科学》 * |
马立新: "《热门致富门路300条》", 31 January 2006, 化学工业出版社 * |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102669741A (zh) | 一种即食手撕鱼及其制备方法 | |
CN105123888A (zh) | 一种鱼罐头及其制备方法 | |
CN103584027A (zh) | 甜酒泡椒及其加工方法 | |
KR20130128580A (ko) | 마늘 발효 효소를 이용한 김치제조 방법 | |
CN104366443B (zh) | 一种羊肉海鲜酱加工方法 | |
CN103689496A (zh) | 香辣黄瓜咸菜及其腌制方法 | |
CN104939119A (zh) | 一种消积明目清新鸡排及其制备方法 | |
CN104351674A (zh) | 一种木瓜菠萝水果罐头及其制备方法 | |
CN104351669A (zh) | 一种软包装水芹菜护绿保脆加工方法 | |
KR20200080857A (ko) | 해파리 젓갈의 제조방법 및 이로부터 제조되는 해파리 젓갈 | |
CN105394622A (zh) | 一种黄花鱼罐头及其制备方法 | |
CN102948784A (zh) | 卤汁牦牛肉的制作工艺 | |
CN103355702A (zh) | 一种即食香辣白米虾产品及其制作方法 | |
CN104905194A (zh) | 一种玻璃瓶装冲菜的加工工艺 | |
KR20120134893A (ko) | 가공 무 및 그 제조 방법 | |
CN105011122A (zh) | 一种即食野蘑菇及其加工方法 | |
CN104996968A (zh) | 一种蛤蜊香精的制备方法 | |
CN104957572A (zh) | 一种萝卜深加工方法 | |
CN104605302A (zh) | 一种牛膝菊叶的腌制方法 | |
KR102314155B1 (ko) | 달인 마늘 소스의 제조 방법 및 그로부터 제조된 달인 마늘 소스 | |
KR101880877B1 (ko) | 버섯장아찌의 제조방법 및 상기 제조방법으로 제조된 버섯장아찌 | |
CN104957722A (zh) | 一种冲菜的杀菌保鲜加工方法 | |
CN104055046A (zh) | 一种茎瘤芥食品、茎瘤芥食品的制备方法及其软包装罐头的制备方法 | |
KR20110004219A (ko) | 상황버섯액으로 숙성한 노린내제거 양고기의 제조방법 | |
CN104323355A (zh) | 一种速食海藻汤及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150916 |
|
RJ01 | Rejection of invention patent application after publication |