CN105410775A - Potato can and preparation method thereof - Google Patents
Potato can and preparation method thereof Download PDFInfo
- Publication number
- CN105410775A CN105410775A CN201510886557.4A CN201510886557A CN105410775A CN 105410775 A CN105410775 A CN 105410775A CN 201510886557 A CN201510886557 A CN 201510886557A CN 105410775 A CN105410775 A CN 105410775A
- Authority
- CN
- China
- Prior art keywords
- potato
- water
- sterilizing
- preparation
- canned
- 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
- 244000061456 Solanum tuberosum Species 0.000 title claims abstract description 154
- 235000002595 Solanum tuberosum Nutrition 0.000 title claims abstract description 154
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 33
- 159000000000 sodium salts Chemical class 0.000 claims abstract description 21
- CIWBSHSKHKDKBQ-DUZGATOHSA-N D-isoascorbic acid Chemical compound OC[C@@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-DUZGATOHSA-N 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 17
- 239000004310 lactic acid Substances 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims description 28
- 235000010350 erythorbic acid Nutrition 0.000 claims description 16
- DINKXUCRJBUQAZ-UHFFFAOYSA-N tert-butyl 5-bromopyridine-3-carboxylate Chemical compound CC(C)(C)OC(=O)C1=CN=CC(Br)=C1 DINKXUCRJBUQAZ-UHFFFAOYSA-N 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 12
- 235000015067 sauces Nutrition 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000013606 potato chips Nutrition 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000002950 deficient Effects 0.000 claims description 4
- 235000011194 food seasoning agent Nutrition 0.000 claims description 4
- 230000035784 germination Effects 0.000 claims description 4
- 235000013575 mashed potatoes Nutrition 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000006002 Pepper Substances 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 229920002472 Starch Polymers 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 235000019698 starch Nutrition 0.000 abstract description 4
- 239000008107 starch Substances 0.000 abstract description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 3
- 229930003268 Vitamin C Natural products 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 3
- 235000019154 vitamin C Nutrition 0.000 abstract description 3
- 239000011718 vitamin C Substances 0.000 abstract description 3
- 235000012015 potatoes Nutrition 0.000 abstract description 2
- 229930003270 Vitamin B Natural products 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 abstract 1
- 235000019156 vitamin B Nutrition 0.000 abstract 1
- 239000011720 vitamin B Substances 0.000 abstract 1
- 235000013324 preserved food Nutrition 0.000 description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000014347 soups Nutrition 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000208292 Solanaceae Species 0.000 description 1
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009920 food preservation Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000009973 maize Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a potato can and a preparation method thereof. The potato can contains potatoes, water, lactic acid, D-erythorbic acid and sodium salt. Through the way, the potato can disclosed by the invention is rich in nutrition and contains abundant starch, proteins, vitamin B and vitamin C as well as abundant dietary fiber; and the potato can is non-fried food convenient and healthy to eat.
Description
Technical field
The present invention relates to canned food field, be specifically related to a kind of potato can and preparation method thereof.
Background technology
Potato, also known as potato, belong to Solanaceae herbaceos perennial, stem tuber can be edible, is the third-largest important cereal crops in the whole world, is only second to wheat and maize.Potato tubers contains a large amount of starch, and in addition, Potato protein concentrate matter is of high nutritive value, containing multivitamin and inorganic salts.Potato is that in all cereal crops, vitamin content is the most complete, and potato can be used as staple food eat, also can be used as vegetables and cook, therefore potato is very popular in daily life, with potato make dish innumerable especially.
Canned food is the store method of the food that people invent in order to the preservation term of food and extend.Canned, be a kind of method storing food.Food first by high-temperature process, then is put into in the tank of tin manufacture, and carries out application of vacuum.Canned food high temperature sterilization, vacuum packaging, does not add anticorrisive agent, and the food preservation cycle is longer.Canned food because of its instant edible, hygiene and health, save time, the advantage such as unique flavor,
Along with the raising of people's living standard, the requirement of people to food is also more and more higher, but the work of high load capacity, tightly
The operating pressure of opening and the restriction of cooking level, cause people to have no time and energy makes the dish class oneself liked, so vegetables
The appearance of dish can will greatly facilitate the people of fast pace life.A kind of food that potato is liked as abundant and a lot of people that does business, if be made into can, believes that market prospects are necessarily fine.There is canned pack miscellaneous in the market, and potato can rarely has.
The report making can about potato based food is also comparatively rare, discloses a kind of preparation method of potato strip cans, but only potato chopping cooked by scalding in this potato strip cans in Chinese invention patent application CN102239900A, does not give cooking shredded potato fresh taste.And potato chopping and stripping and slicing sensory difference are very large, and cooking shredded potato is not that everybody likes.Disclose a kind of spiced potato can in Chinese invention patent application CN102450609A, this potato can puts into bottle again after being pickled in sauce by fried potato chips to seal.And chip potato is too much easily got angry because the high and fried food of fat content is edible, and the women being not suitable for old man and child and liking to be beautiful.
Summary of the invention
For the above-mentioned analysis to canned food, main purpose of the present invention is to provide a kind of potato can and preparation method thereof, and this potato can is nutritious, containing much starch and protein, B family vitamin and vitamin C, and containing a large amount of dietary fiber.
For achieving the above object, technical scheme disclosed by the invention is as follows: a kind of potato can, and described potato can comprises: potato, water, lactic acid, D-araboascorbic acid, sodium salt.
Preferably, the content of described lactic acid is the 0.1%-0.5% of the gross weight of water.
Preferably, the content of described D-araboascorbic acid and sodium salt is the 0.1%-0.5% of the gross weight of water.
Preferably, the potato in described potato can is at least one in potato chips, potato block, mashed potatoes, cooking shredded potato, potato ball, potato ball, potato entirety.
Preferably, the potato in described potato can is that the potato after potato decortication is overall.
Preferably, also comprise sauce in described potato can, described sauce is the one in spiced, spicy, vinegar-pepper taste.
The invention also discloses a kind of preparation method of potato can, described preparation method comprises the steps:
Step a, Feedstock treating: take size even, full, without the high-quality potato of germination pastiness, after cleaning up, removed the peel process; Then select different size by machine screen and carry out classification, the potato of defective size is removed;
Step b, potato boil: put into by the qualified potato handled well in step a to pull out after boiling water boils 10-20min and put into cold water and cool;
Step c, canned: by the weight ratio (40-45) of the potato after boiling in step b according to potato and water: the proportion requirement tinning of (20-22) is measured, strictly control tinning amount;
Steps d, seasoning: in canned potato, add lactic acid, D-araboascorbic acid, sodium salt, and stir to sodium salt and dissolve completely;
Step e, sterilizing: canned potato is carried out high-temperature sterilization, set temperature 100-120 DEG C, sterilizing 20-40min; Once be vented in sterilization process;
Step f, packaging: the potato after sterilizing being terminated is packed after naturally cooling.
Preferably, also comprise in described steps d and add sauce.
Preferably, the consumption of described sauce is the 0.2%-0.6% of the gross weight of potato and water.
Preferably, in described step e when sterilizing 10-12min time, cover tightly lid again after canned potato is taken out exhaust of carrying out uncapping and continue sterilizing.
Most of potato can is all potato strip cans, potato chips can, mashed potatoes can etc. on the market, carry out making can again after potato being processed into various form, and this can mouthfeel is single, can not cook again, if cook wants the words being continued by potato strip cans to cook, then be limited to the form of cooking shredded potato, cannot process further again.And for canned food, except major ingredient, be exactly soup juice, if by cooking shredded potato, potato chips long period of soaking in soup juice, its mouthfeel more and more can tend to the taste of soup juice.
In the present invention, potato can novelty makes can by entirety after whole potato plane skin, then entirety put into after boiling condiment carry out canned, packaging, the taste of such condiment slowly infiltrates in potato entirety, from but the overall mouthfeel of potato have levels, and rich in taste, even if can opening is more late, do not worry that potato entirety bubble is rotten yet.And owing to being that potato is overall, after taking-up, chopping can be carried out, cut into slices according to personal preference, smash into mud to pieces or entirety is cooked, can different vegetable be applicable to, conveniently cook.
The invention has the beneficial effects as follows: potato can of the present invention is nutritious, containing much starch and protein, B family vitamin and vitamin C, and containing a large amount of dietary fiber; And this potato can is non-fried product, instant is healthy.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention will be described in detail, can be easier to be readily appreciated by one skilled in the art, thus make more explicit defining to protection scope of the present invention to make advantages and features of the invention.
Embodiment 1: a kind of potato can, described potato can comprises: potato, water, lactic acid, D-araboascorbic acid, sodium salt; In this embodiment, the content of lactic acid is the 0.1%-0.5% of the gross weight of water; The content of D-araboascorbic acid and sodium salt is the 0.1%-0.5% of the gross weight of water.
Embodiment 2: a kind of potato can, described potato can comprises: potato, water, lactic acid, D-araboascorbic acid, sodium salt; In this potato can, potato is in block, is namely potato block.
Embodiment 3: a kind of potato can, described potato can comprises: potato, water, lactic acid, D-araboascorbic acid, sodium salt; In this potato can, potato is cooking shredded potato.
Embodiment 4: a kind of potato can, described potato can comprises: potato, water, lactic acid, D-araboascorbic acid, sodium salt; In this potato can, potato is mashed potatoes.
Embodiment 5: a kind of potato can, described potato can comprises: potato, water, lactic acid, D-araboascorbic acid, sodium salt; In this embodiment, the content of lactic acid is the 0.1%-0.3% of the gross weight of water; The content of D-araboascorbic acid and sodium salt is the 0.1%-0.3% of the gross weight of water.
Embodiment 6: a kind of preparation method of potato can, described preparation method comprises the steps:
Step a, Feedstock treating: take size even, full, without the high-quality potato of germination pastiness, after cleaning up, removed the peel process; Then select different size by machine screen and carry out classification, the potato of defective size is removed;
Step b, potato boil: put into by the qualified potato handled well in step a to pull out after boiling water boils 10-20min and put into cold water and cool;
Step c, canned: by the weight ratio (40-45) of the potato after boiling in step b according to potato and water: the proportion requirement tinning of (20-22) is measured, strictly control tinning amount;
Steps d, seasoning: in canned potato, add lactic acid, D-araboascorbic acid, sodium salt, and stir to sodium salt and dissolve completely;
Step e, sterilizing: canned potato is carried out high-temperature sterilization, set temperature 100-120 DEG C, sterilizing 20-40min; Once be vented in sterilization process;
Step f, packaging: the potato after sterilizing being terminated is packed after naturally cooling.
In the present embodiment, in step e when sterilizing 10-12min time, cover tightly lid again after canned potato is taken out exhaust of carrying out uncapping and continue sterilizing.
The difference of embodiment 7, the present embodiment and embodiment 6 is, in the present embodiment, also comprises and add sauce in described steps d.
The difference of embodiment 8, the present embodiment and embodiment 6 is, in the present embodiment, the consumption of described sauce is the 0.2%-0.6% of the gross weight of potato and water.
Embodiment 9: a kind of preparation method of potato can, described preparation method comprises the steps:
Step a, Feedstock treating: take size even, full, without the high-quality potato of germination pastiness, after cleaning up, removed the peel process; Then select different size by machine screen and carry out classification, the potato of defective size is removed;
Step b, potato boil: put into by the qualified potato handled well in step a to pull out after boiling water boils 15min and put into cold water and cool;
Step c, canned: the proportion requirement tinning of the potato after boiling in step b according to the weight ratio 45:22 of potato and water is measured, strictly control tinning amount; Wherein often canned 450 grams of potatoes and 220 grams of water.
Steps d, seasoning: in canned potato, add lactic acid, D-araboascorbic acid, sodium salt, and stir to sodium salt and dissolve completely; Consumption is: potato: water: lactic acid: D-araboascorbic acid and sodium salt=450000:220000:22:22.
Step e, sterilizing: canned potato is carried out high-temperature sterilization, set temperature 110 DEG C, sterilizing 30min; Sterilizing 10 minutes, temperature covered tightly lid after potato being taken out exhaust of carrying out uncapping 90 DEG C time and puts back to continuation sterilizing;
Step f, packaging: the potato after sterilizing being terminated is packed after naturally cooling.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or equivalent flow process conversion; or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (10)
1. a potato can, is characterized in that, described potato can comprises: potato, water, lactic acid, D-araboascorbic acid, sodium salt.
2. potato can according to claim 1, is characterized in that, the content of described lactic acid is the 0.1%-0.5% of the gross weight of water.
3. potato can according to claim 1, is characterized in that, the content of described D-araboascorbic acid and sodium salt is the 0.1%-0.5% of the gross weight of water.
4. potato can according to claim 1, is characterized in that, the potato in described potato can is at least one in potato chips, potato block, mashed potatoes, cooking shredded potato, potato ball, potato ball, potato entirety.
5. potato can according to claim 4, is characterized in that, the potato in described potato can is that the potato after potato decortication is overall.
6. potato can according to claim 1, is characterized in that, also comprises sauce in described potato can, and described sauce is the one in spiced, spicy, vinegar-pepper taste.
7. the preparation method of any one potato can in the claims 1-6, it is characterized in that, described preparation method comprises the steps:
Step a, Feedstock treating: take size even, full, without the high-quality potato of germination pastiness, after cleaning up, removed the peel process; Then select different size by machine screen and carry out classification, the potato of defective size is removed;
Step b, potato boil: put into by the qualified potato handled well in step a to pull out after boiling water boils 10-20min and put into cold water and cool;
Step c, canned: by the weight ratio (40-45) of the potato after boiling in step b according to potato and water: the proportion requirement tinning of (20-22) is measured, strictly control tinning amount;
Steps d, seasoning: in canned potato, add lactic acid, D-araboascorbic acid, sodium salt, and stir to sodium salt and dissolve completely;
Step e, sterilizing: canned potato is carried out high-temperature sterilization, set temperature 100-120 DEG C, sterilizing 20-40min; Once be vented in sterilization process;
Step f, packaging: the potato after sterilizing being terminated is packed after naturally cooling.
8. the preparation method of potato can according to claim 7, is characterized in that, also comprises and add sauce in described steps d.
9. the preparation method of potato can according to claim 8, is characterized in that, the consumption of described sauce is the 0.2%-0.6% of the gross weight of potato and water.
10. the preparation method of potato can according to claim 7, is characterized in that, in described step e when sterilizing 10-12min time, covers tightly lid again and continue sterilizing after canned potato is taken out exhaust of carrying out uncapping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510886557.4A CN105410775A (en) | 2015-12-07 | 2015-12-07 | Potato can and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510886557.4A CN105410775A (en) | 2015-12-07 | 2015-12-07 | Potato can and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410775A true CN105410775A (en) | 2016-03-23 |
Family
ID=55489695
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510886557.4A Pending CN105410775A (en) | 2015-12-07 | 2015-12-07 | Potato can and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410775A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889522A (en) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | The preparation method of fresh kept potato ball |
| CN107373519A (en) * | 2017-08-17 | 2017-11-24 | 安徽优乐亿乳业有限公司 | A kind of formula of spicy potato can |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239900A (en) * | 2010-05-12 | 2011-11-16 | 烟台联蕾食品有限责任公司 | Preparation method for potato strip cans |
| CN102450609A (en) * | 2010-10-27 | 2012-05-16 | 李音 | Spiced potato can |
| CN102578512A (en) * | 2012-02-27 | 2012-07-18 | 湖南海盛食品有限公司 | Potato can |
-
2015
- 2015-12-07 CN CN201510886557.4A patent/CN105410775A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102239900A (en) * | 2010-05-12 | 2011-11-16 | 烟台联蕾食品有限责任公司 | Preparation method for potato strip cans |
| CN102450609A (en) * | 2010-10-27 | 2012-05-16 | 李音 | Spiced potato can |
| CN102578512A (en) * | 2012-02-27 | 2012-07-18 | 湖南海盛食品有限公司 | Potato can |
Non-Patent Citations (2)
| Title |
|---|
| 于新等: "《天然食品添加剂》", 31 March 2014, 中国轻工业出版社 * |
| 刘宝家等: "《食品加工技术、工艺和配方大全续集4（上）》", 31 August 1998, 科学技术文献出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106889522A (en) * | 2017-02-28 | 2017-06-27 | 浦北县龙腾食品有限公司 | The preparation method of fresh kept potato ball |
| CN107373519A (en) * | 2017-08-17 | 2017-11-24 | 安徽优乐亿乳业有限公司 | A kind of formula of spicy potato can |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005499B (en) | Processing method of mushroom fragrance beef and mushroom fragrance beef | |
| CN101152001A (en) | Flavour potherb pickled product and method for preparing the same | |
| CN101518317B (en) | Fresh crisp vegetable production technique | |
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN101606717A (en) | A kind of preparation method of spicy spareribs with chili | |
| CN101791135B (en) | Shellfish food and preparation method thereof | |
| CN102125256A (en) | Preparation method of Se-enriched chilli sauce | |
| CN105380175A (en) | Instant potato flour and processing method thereof | |
| CN104116067A (en) | Sweet and sour tomato juice and preparation method thereof | |
| CN105707844B (en) | A kind of spicy potato fermented soya beans, salted or other wise sauce and production method | |
| CN102028271B (en) | Sea cucumber food and manufacturing method thereof | |
| CN103653065A (en) | Production method of spicy deep-fried peanut kernels | |
| CN107334117A (en) | A kind of spontaneous heating edible fungi chafing dish and preparation method thereof | |
| CN106376845A (en) | Making method of soft cans of steamed pork with preserved vegetables | |
| CN102934770A (en) | Method for making fruit and vegetable nutritious rice | |
| CN105410775A (en) | Potato can and preparation method thereof | |
| CN104172275A (en) | Processing method of silver carp head in casserole rich in collagen peptide | |
| CN102204683A (en) | Method for processing pickle type livestock and poultry liver food | |
| CN101647575A (en) | Method for making sweet and sour spareribs | |
| CN114504099A (en) | Mushroom and termitomyces albuminosus sauce and preparation method thereof | |
| RU2354158C1 (en) | Method for manufacturing preserves "beef stuffed with garlic and salted pork fat" | |
| CN107440050A (en) | A kind of preparation method of the peppery tomato frying Chinese chestnut block of sweet tea | |
| RU2304410C1 (en) | Method for production of canned soup from fish and kidney been | |
| CN107801934A (en) | A kind of preparation method of flatfish can | |
| CN107095132A (en) | A kind of lotus rhizome fresh meat congee and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160323 |