CN105495519A - Healthy instant food seasoning bag and preparation method thereof - Google Patents
Healthy instant food seasoning bag and preparation method thereof Download PDFInfo
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- CN105495519A CN105495519A CN201510833561.4A CN201510833561A CN105495519A CN 105495519 A CN105495519 A CN 105495519A CN 201510833561 A CN201510833561 A CN 201510833561A CN 105495519 A CN105495519 A CN 105495519A
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- instant food
- preparation
- bag
- food flavouring
- fresh vegetables
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- 235000013305 food Nutrition 0.000 title claims abstract description 51
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 10
- 235000013311 vegetables Nutrition 0.000 claims abstract description 49
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 13
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 230000036541 health Effects 0.000 claims description 23
- 235000021419 vinegar Nutrition 0.000 claims description 18
- 239000000052 vinegar Substances 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000014347 soups Nutrition 0.000 claims description 11
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 10
- 240000004160 Capsicum annuum Species 0.000 claims description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 10
- 239000008158 vegetable oil Substances 0.000 claims description 10
- 210000000988 bone and bone Anatomy 0.000 claims description 7
- 238000005520 cutting process Methods 0.000 claims description 6
- 244000078782 Brassica arvensis Species 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 240000008067 Cucumis sativus Species 0.000 claims description 4
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000010495 camellia oil Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 2
- 235000002767 Daucus carota Nutrition 0.000 claims description 2
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 2
- 240000003768 Solanum lycopersicum Species 0.000 claims description 2
- 239000008159 sesame oil Substances 0.000 claims description 2
- 235000011803 sesame oil Nutrition 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 abstract description 17
- 235000019634 flavors Nutrition 0.000 abstract description 17
- 230000000694 effects Effects 0.000 abstract description 8
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 7
- 235000016709 nutrition Nutrition 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 230000008859 change Effects 0.000 description 5
- 238000004321 preservation Methods 0.000 description 5
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 4
- 235000013409 condiments Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 239000002699 waste material Substances 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
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a healthy instant food seasoning bag and a preparation method thereof. According to the preparation method, the fresh vegetables are used and the seasoning is independently packaged and treated by super-high pressure for two times, so that the appearance of the fresh vegetables is preserved, the nutrient loss from the fresh vegetables is prevented and the convenient usage is improved; low-salt natural raw materials are utilized in the healthy instant food seasoning bag, so that the healthy property of the seasoning bag is ensured; moreover, cloves and licorices are added in the seasoning bag, so that the original flavor of the seasoning bag is preserved while a delicious sweet taste is added; moreover, the healthy instant food seasoning bag has the effects of clearing away heat and toxins.
Description
Technical field
The invention belongs to food processing field, instant food flavouring bag being specifically related to a kind of health and preparation method thereof.
Background technology
Instant food, along with the quickening of people's rhythm of life, has been deep in daily life, receives the favor of people.But along with the raising of people's living standard, people it is also proposed more and more higher requirement for the local flavor of instant food.
In order to cater to this type of demand of people, not only the preparation method of instant food itself is in continuous improvement, in instant food, the composition of ingredient bags and preparation method have also been made significant headway, by original single powder bag, be improved to current powder bag, dehydrated vegetables bag, sauce bag, particular flavor bag etc. and pack flavor pack more, pack flavor pack more, meet the requirement of people for instant food local flavor on the one hand, but the convenience of instant food is also reduced on the other hand, add the complexity of processing, increase the difficulty of preservation.
While instant food constantly meets people's local flavor demand, people quietly occur for the nutrition of instant food and health requirements, be not broken into the common requirements into people, the fried preparation method of traditional instant food, fat in flavor pack, salt, monosodium glutamate content is high, food additives, as chemical seasoning, a large amount of uses of anticorrisive agent can not meet the health requirements of people for instant food, the use amount of conscious reduction condiment is started when causing people's edible instant food, the appearance of this phenomenon had both reduced the psychological acceptance of people for instant food, also result in certain waste.
Fresh vegetables is of a great variety, nutritious, but because fresh vegetables is not easily preserved, nutrition is easy to run off, dehydrated vegetables in current convenience food batching meets people's demand for vegetables when edible instant food in the past very well, but due to the restriction of preparation method, and time edible dehydrated vegetables in the requirement of short time rehydration, the limitednumber of dehydrated vegetables in current instant food, dehydrated vegetables Middle nutrition material such as vitamin C etc. loses in a large number in dehydration, and the taste of dehydrated vegetables after rehydration there occurs very large change relative to fresh vegetables, therefore, dehydrated vegetables can not adapt to the demand of people for vegetable species in instant food and nutrition.
In order to solve the problem existing for current instant food flavouring, should improve for the composition of instant food flavouring and preparation method.
Summary of the invention
Instant food flavouring bag that the invention provides a kind of health and preparation method thereof.
The instant food flavouring bag of health of the present invention is prepared from by following raw material on the one hand:
Fresh vegetables 5-10 part, bone soup 3-10 part, vegetable oil 1-2 part, green onion 1-2 part, cloves, 1-2 part, Radix Glycyrrhizae 1-2 part, salt 0.5-2 part, chilli is appropriate, light-coloured vinegar is appropriate.
The instant food flavouring bag of preferred health of the present invention is prepared from by following raw material further:
Fresh vegetables 10 parts, bone soup 10 parts, vegetable oil 1 part, green onion 1 part, cloves 1 part, 1 part, Radix Glycyrrhizae, salt 0.5 part, chilli is appropriate, light-coloured vinegar is appropriate.
Wherein, fresh vegetables is preferably green pepper, violet cabbage, carrot, cucumber, tomato or its combination; Vegetable oil is preferably peanut oil, sesame oil or tea oil.
The invention provides a kind of preparation method of healthy instant food flavouring bag on the other hand, it comprises the following steps:
(1) get the raw materials ready, wherein after fresh vegetables cleaning, cutting;
(2) first time ultra high pressure treatment, the fresh vegetables after cutting adds the light-coloured vinegar water of 5-7%, and light-coloured vinegar water consumption was as the criterion not have vegetables, soak and pull out after 30-60 minute, carry out ultra high pressure treatment, condition is: temperature room temperature, pressure 400-800MPa, dwell time 3-10 minute;
(3) second time ultra high pressure treatment, soup, vegetable oil, green onion, cloves, Radix Glycyrrhizae, salt and chilli is to the marrow added in the fresh vegetables of first time ultra high pressure treatment, after stirring, load packaging bag, vacuum-pumping and sealing, carries out ultra high pressure treatment, condition is: temperature room temperature, pressure 400-800MPa, dwell time 3-10 minute, obtain the instant food flavouring bag of health of the present invention.
In preferred step (2), the concentration of light-coloured vinegar water is 6-7%, and soak 40-50 minute, pressure is 500-700MPa, dwell time 5-9 minute, and in step (3), pressure is 500-700MPa, and the dwell time is 5-9 minute.
In preferred step (2), the concentration of light-coloured vinegar water is 7%, and soak 45 minutes, pressure is 600MPa, pressurize 8 minutes, and in step (3), pressure is 600MPa, and the dwell time is 8 minutes.
Beneficial effect of the present invention:
(1) the present invention's harmful microorganism of utilizing superhigh pressure technique to kill to exist in fresh vegetables, and achieve the enzyme that goes out, the broken wall treatment of vegetables simultaneously, remain the color of vegetables, improve the brittleness of vegetables, reduce the content of nitrite, more healthy, more meet the demand of people for the instant food of health;
(2) simplify preparation process, shorten the time that preparation is used, decrease the nutriment in vegetables, as the destruction of vitamin C etc.;
(3) all condiment adopts unitary package, improve convenience during use, and condiment is liquid, can carries out seasoning faster to instant food;
(4) ultra high pressure treatment of twice can utterly destroy bacterium and microorganism, and sterilizing is thorough, without the need to adding any anticorrisive agent, long shelf-life;
(5) do not use the spices of any synthesis class, being added in of cloves and Radix Glycyrrhizae retain flavor pack former zestful while, provide a kind of fragrant and sweet local flavor, and there is clearing heat and detoxicating effect.
Detailed description of the invention
Be below that embodiment is intended to illustrate that the present invention instead of the present invention further limit, the present invention can implement by the either type described in summary of the invention.
embodiment 1:
An instant food flavouring bag for health, it is prepared from by following raw material:
5 parts, fresh green pepper, fresh cucumber 5 parts, bone soup 10 parts, peanut oil 1 part, green onion 1 part, cloves, 1 part, 1 part, Radix Glycyrrhizae, salt 0.5 part, chilli is appropriate, light-coloured vinegar is appropriate.
Its preparation method comprises the following steps:
(1) get the raw materials ready, after wherein fresh green pepper and fresh cucumber clean, dice;
(2) first time ultra high pressure treatment, the fresh vegetables after cutting adds the light-coloured vinegar water of 7%, and light-coloured vinegar water consumption was as the criterion not have vegetables, and soak and pull out after 45 minutes, carry out ultra high pressure treatment, condition is: temperature room temperature, pressure 600MPa, 8 minutes dwell times;
(3) second time ultra high pressure treatment, soup, vegetable oil, green onion, cloves, Radix Glycyrrhizae, salt and chilli is to the marrow added in the fresh vegetables of first time ultra high pressure treatment, after stirring, load packaging bag, vacuum-pumping and sealing, carries out ultra high pressure treatment, condition is: temperature room temperature, pressure 600MPa, 8 minutes dwell times, to obtain final product.
embodiment 2
An instant food flavouring bag for health, it is prepared from by following raw material:
Fresh violet cabbage 5 parts, bone soup 10 parts, tea oil 1 part, green onion 1 part, cloves, 1 part, 1 part, Radix Glycyrrhizae, salt 0.5 part, chilli is appropriate, light-coloured vinegar is appropriate.
Its preparation method comprises the following steps:
(1) get the raw materials ready, wherein after fresh violet cabbage cleaning, chopping;
(2) first time ultra high pressure treatment, the fresh vegetables after cutting adds the light-coloured vinegar water of 7%, and light-coloured vinegar water consumption was as the criterion not have vegetables, and soak and pull out after 45 minutes, carry out ultra high pressure treatment, condition is: temperature room temperature, pressure 600MPa, 8 minutes dwell times;
(3) second time ultra high pressure treatment, soup, vegetable oil, green onion, cloves, Radix Glycyrrhizae, salt and chilli is to the marrow added in the fresh vegetables of first time ultra high pressure treatment, after stirring, load packaging bag, vacuum-pumping and sealing, carries out ultra high pressure treatment, condition is: temperature room temperature, pressure 600MPa, 8 minutes dwell times, to obtain final product.
effect example 1: the preservation of healthy instant food flavouring bag
Each 50 of the instant food flavouring bag of health prepared of Example 1-2 respectively, measure it after having prepared and preserve the content of the nitrite after 6 months, Escherichia coli, swollen bag phenomenon and vegetable colour and change, its result is as follows:
The preservation of the instant food flavouring bag of table 1 health
The content that the experimental result of table 1 shows the instant food flavouring bag nitrite of the health prepared by preparation method of the present invention is lower relative to the standard of the content of nitrite≤20mg/Kg of national regulations, and storage did not detect Escherichia coli after 6 months yet, there is not swollen bag phenomenon, there is not significant change in storage after 6 months in vegetable colour, belongs to the instant food flavouring bag of health with long preservation period.
the effect experimental of effect example 2: the first ultra high pressure treatment
In order to test the effect of first time ultra high pressure treatment, determine and whether carry out first time ultra high pressure treatment for the impact of the instant food flavouring bag of health, concrete is divided into two groups, and 1, instant food flavouring bag according to the preparation health of the embodiment of the present invention 1; 2, outer identical with embodiment 1 technique except not comprising first time ultra high pressure treatment, often organize and parallelly carry out 50 parts, the change of the swollen bag number of mensuration preservation flavor pack after 6 months, vegetable colour and brittleness.Experimental result is as follows:
The effect of table 2 first time ultra high pressure treatment
| Swollen bag number | Vegetable colour changes number | Vegetables brittleness changes number | |
| Group 1 | 0 | 0 | 0 |
| Group 2 | 8 | 13 | 17 |
From the experimental result of table 2, primary ultra high pressure treatment effectively reduces the generation of swollen bag, improves the shelf-life of product, avoids fresh vegetables color and the change of brittleness in storage process.
The present invention, by improving composition and the preparation method of flavor pack, provides the flavor pack of a kind of health and instant for convenience of food, use fresh vegetables, not only remain the outward appearance of fresh vegetables, also avoid the loss of fresh vegetables Middle nutrition material; Namely the use of bone soup improves local flavor, turn increases nutrition; All condiment adopts unitary package, improves convenience during use; Adopt less salt and pure natural raw material, ensure that the health of flavor pack; Being added in of cloves and Radix Glycyrrhizae retain flavor pack former zestful while, provide a kind of fragrant and sweet local flavor, and there is clearing heat and detoxicating effect.
Content of the present invention merely illustrates some claimed specific embodiments; one of them or more described technical characteristic can be combined with arbitrary one or more technical scheme in technical scheme; these technical schemes obtained through combination also in the application's protection domain, just as these technical schemes obtained through combination in the disclosure of invention concrete record.
Claims (9)
1. a healthy instant food flavouring bag, is characterized in that: it is prepared from by following raw material:
Fresh vegetables 5-10 part, bone soup 3-10 part, vegetable oil 1-2 part, green onion 1-2 part, cloves, 1-2 part, Radix Glycyrrhizae 1-2 part, salt 0.5-2 part, chilli is appropriate, light-coloured vinegar is appropriate.
2. the instant food flavouring bag of health according to claim 1, is characterized in that it is prepared from by following raw material:
Fresh vegetables 10 parts, bone soup 10 parts, vegetable oil 1 part, green onion 1 part, cloves 1 part, 1 part, Radix Glycyrrhizae, salt 0.5 part, chilli is appropriate, light-coloured vinegar is appropriate.
3. the instant food flavouring bag of health according to claim 1 and 2, is characterized in that fresh vegetables is preferably green pepper, violet cabbage, carrot, cucumber, tomato or its combination.
4. the instant food flavouring bag of health according to claim 1 and 2, is characterized in that vegetable oil is preferably: peanut oil, sesame oil or tea oil.
5. the preparation method of the healthy instant food flavouring bag described in any one of claim 1-4, is characterized in that comprising the following steps:
(1) get the raw materials ready, wherein after fresh vegetables cleaning, cutting;
(2) first time ultra high pressure treatment, the fresh vegetables after cutting adds the light-coloured vinegar water of 5-7%, and light-coloured vinegar water consumption was as the criterion not have vegetables, soak and pull out after 30-60 minute, carry out ultra high pressure treatment, condition is: temperature room temperature, pressure 400-800MPa, dwell time 3-10 minute;
(3) second time ultra high pressure treatment, soup, vegetable oil, green onion, cloves, Radix Glycyrrhizae, salt and chilli is to the marrow added in the fresh vegetables of first time ultra high pressure treatment, after stirring, load packaging bag, vacuum-pumping and sealing, carries out ultra high pressure treatment, condition is: temperature room temperature, pressure 400-800MPa, dwell time 3-10 minute, obtain the instant food flavouring bag of health of the present invention.
6. the preparation method of healthy instant food flavouring bag according to claim 5, it is characterized in that the concentration of light-coloured vinegar water in step (2) is 6-7%, soak 40-50 minute, pressure is 500-700MPa, dwell time 5-9 minute.
7. the preparation method of the healthy instant food flavouring bag according to claim 5 or 6, it is characterized in that the concentration of light-coloured vinegar water in step (2) is 7%, soak 45 minutes, pressure is 600MPa, pressurize 8 minutes.
8. the preparation method of healthy instant food flavouring bag according to claim 5, it is characterized in that in step (3), pressure is 500-700MPa, the dwell time is 5-9 minute.
9. the preparation method of the healthy instant food flavouring bag according to claim 5 or 8, it is characterized in that in step (3), pressure is 600MPa, the dwell time is 8 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510833561.4A CN105495519B (en) | 2015-11-26 | 2015-11-26 | A kind of instant food flavouring packet of health and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510833561.4A CN105495519B (en) | 2015-11-26 | 2015-11-26 | A kind of instant food flavouring packet of health and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105495519A true CN105495519A (en) | 2016-04-20 |
| CN105495519B CN105495519B (en) | 2018-09-28 |
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| CN201510833561.4A Expired - Fee Related CN105495519B (en) | 2015-11-26 | 2015-11-26 | A kind of instant food flavouring packet of health and preparation method thereof |
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| Country | Link |
|---|---|
| CN (1) | CN105495519B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897334A (en) * | 2017-11-29 | 2018-04-13 | 荣成市飞创科技有限公司 | A kind of stored refrigerated method of hairtail |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095560A (en) * | 1993-05-25 | 1994-11-30 | 刘炜 | The condiment for instant noodles of producing with fresh vegetable |
-
2015
- 2015-11-26 CN CN201510833561.4A patent/CN105495519B/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1095560A (en) * | 1993-05-25 | 1994-11-30 | 刘炜 | The condiment for instant noodles of producing with fresh vegetable |
Non-Patent Citations (1)
| Title |
|---|
| 傅俊杰: "《农产品辐照加工及检测》", 31 August 2013, 浙江大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107897334A (en) * | 2017-11-29 | 2018-04-13 | 荣成市飞创科技有限公司 | A kind of stored refrigerated method of hairtail |
| CN107897334B (en) * | 2017-11-29 | 2021-04-30 | 荣成市飞创科技有限公司 | Refrigeration preservation method for hairtail |
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| CN105495519B (en) | 2018-09-28 |
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Granted publication date: 20180928 Termination date: 20201126 |