CN105558914A - Preparation method of instant canned asparagus - Google Patents
Preparation method of instant canned asparagus Download PDFInfo
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- CN105558914A CN105558914A CN201510928921.9A CN201510928921A CN105558914A CN 105558914 A CN105558914 A CN 105558914A CN 201510928921 A CN201510928921 A CN 201510928921A CN 105558914 A CN105558914 A CN 105558914A
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- asparagus
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 94
- 239000000203 mixture Substances 0.000 claims abstract description 18
- 108090000790 Enzymes Proteins 0.000 claims abstract description 14
- 102000004190 Enzymes Human genes 0.000 claims abstract description 14
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 14
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 235000009566 rice Nutrition 0.000 claims abstract description 12
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 230000008569 process Effects 0.000 claims abstract description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- 239000000706 filtrate Substances 0.000 claims description 15
- 229940088598 enzyme Drugs 0.000 claims description 13
- 241000220215 Moringa Species 0.000 claims description 12
- 235000011347 Moringa oleifera Nutrition 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 12
- 108010059892 Cellulase Proteins 0.000 claims description 7
- 229940106157 cellulase Drugs 0.000 claims description 7
- 229940059442 hemicellulase Drugs 0.000 claims description 7
- 108010002430 hemicellulase Proteins 0.000 claims description 7
- 230000007935 neutral effect Effects 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 230000002478 diastatic effect Effects 0.000 claims description 5
- 230000029087 digestion Effects 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000007921 spray Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 239000002699 waste material Substances 0.000 claims description 5
- 239000004382 Amylase Substances 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 3
- 230000004060 metabolic process Effects 0.000 abstract description 3
- 230000032683 aging Effects 0.000 abstract description 2
- 210000000936 intestine Anatomy 0.000 abstract description 2
- 230000001590 oxidative effect Effects 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 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
- 244000269722 Thea sinensis Species 0.000 abstract 1
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000004042 decolorization Methods 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000008103 glucose Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 9
- 235000013311 vegetables Nutrition 0.000 description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 2
- 235000017491 Bambusa tulda Nutrition 0.000 description 2
- 244000082204 Phyllostachys viridis Species 0.000 description 2
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 2
- 239000011425 bamboo Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- DCXYFEDJOCDNAF-UHFFFAOYSA-N Asparagine Natural products OC(=O)C(N)CC(N)=O DCXYFEDJOCDNAF-UHFFFAOYSA-N 0.000 description 1
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- DCXYFEDJOCDNAF-REOHCLBHSA-N L-asparagine Chemical compound OC(=O)[C@@H](N)CC(N)=O DCXYFEDJOCDNAF-REOHCLBHSA-N 0.000 description 1
- PWHULOQIROXLJO-UHFFFAOYSA-N Manganese Chemical compound [Mn] PWHULOQIROXLJO-UHFFFAOYSA-N 0.000 description 1
- ZOKXTWBITQBERF-UHFFFAOYSA-N Molybdenum Chemical compound [Mo] ZOKXTWBITQBERF-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 235000009582 asparagine Nutrition 0.000 description 1
- 229960001230 asparagine Drugs 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011572 manganese Substances 0.000 description 1
- 229910052748 manganese Inorganic materials 0.000 description 1
- 229910052750 molybdenum Inorganic materials 0.000 description 1
- 239000011733 molybdenum Substances 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method of instant canned asparagus. According to the preparation method, by means of soaking in mixed enzyme and moistening by rice vinegar, asparagus peel is softened and decomposed, asparagus is prevented from aging, and the phenomenon of oxidative decolorization of the asparagus is avoided; in the processing process, the asparagus does not need to be peeled, so that the product yield is improved, and the nutrition ingredients and appearance integrity of the asparagus are maintained to the utmost extent. The soak solution is asparagus juice mixed with dry Chinese rice wine, tea polyphenol and the like, so that the instant canned asparagus spear is green and natural in composition and has functions of sterilization and preservation, and the original flavor of the asparagus is maintained. The instant canned asparagus prepared by the method solves the problems that the fresh asparagus is not easy to store and not convenient to eat, and has the health care effects of sterilizing, reducing fat, reducing blood glucose, improving sleep, cleaning up the intestines, enhancing metabolism, and the like; furthermore, after the preparation method of the instant canned asparagus is adopted, the appearance, flavor and nutrition ingredients of the fresh asparagus are maintained, and the additional value of the asparagus is improved.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of preparation method of instant asparagus can.
Background technology
Asparagus is a kind of health vegetables of high nutritive value, is described as first of the large famous dish in the world ten, has the laudatory title of the king of vegetables in the international market.Asparagus is rich in several amino acids, protein and vitamin, its content is all higher than general fruits and vegetables, asparagine particularly in asparagus and trace elements of selenium, molybdenum, chromium, manganese etc., adjustable organism metabolism, improve body immunity etc., there is anti-cancer, lipopenicillinase, fat-reducing, and warm stomach, wide intestines, moistening lung, cough-relieving, the many effects of diuresis, the nutrition of asparagus and health value obtained everybody generally acknowledge.
Asparagus has large-area plantation in China, but asparagus is gathered, the cycle is short, fresh-keeping difficulty, and mainly as raw vegetable, or it is first-class to be processed into food cans.Traditional asparagus goods mainly contain quick-frozen asparagus, canned asparagus spear, the large series of products of fresh-keeping asparagus three, the said goods all exists because of the asparagus soft mouth feel that the techniques such as high temperature sterilization cause in process, nutriment destroy run off, asparagus local flavor is poor, the not resistance to shortcoming such as stored for a long time.
Summary of the invention
The advantages such as the present invention is directed to the above-mentioned shortcoming existed in prior art, provide a kind of preparation method of instant asparagus can, the canned asparagus spear prepared by the method, has long shelf-life, and the good and bright of mouthfeel, form are complete, and nutrient loss is few.
Technical solution of the present invention is as follows:
A preparation method for instant asparagus can, comprises the following steps:
1) with new fresh asparagus for raw material, pick out the fresh asparagus of even thickness, excision root, be trimmed to uniform length, for subsequent use;
2) step 1) is selected after rear remaining asparagus waste material soaks 10 ~ 12h in clear water, digestion 1 ~ 2min in 80 ~ 100 DEG C of hot water, centrifugally to squeeze the juice, collecting by filtration filtrate, in filtrate, add the dry yellow rice wine of 5 ~ 10% volume fractions, then add Tea Polyphenols, caryophyllus oil and moringa seeds powder, mix, obtain soak, for subsequent use;
3) by step 1) asparagus after finishing is immersed in the water, and mix after adding mixed enzyme, in 38 ~ 46 DEG C, soaks 3 ~ 5 days, clear water washing after taking out, Steam by water bath 10 ~ 20min, the cool and drop of drying in the air removes moisture;
4) on the asparagus after step 3) process, 5:1 sprays rice vinegar in mass ratio, and mix thoroughly, vexed profit, is absorbed to rice vinegar completely by asparagus, dries;
5) the asparagus tinning after step 4 being processed, then adds step 2) soak all submerge in soak to asparagus, ultraviolet irradiation sterilization, exhaust packaging, obtain instant asparagus can.
In step 1), described asparagus raw material, preferred thickness is stem diameter 1 ~ 3cm, and after finishing, length is 5 ~ 10cm.
Step 2) in, described Tea Polyphenols, caryophyllus oil and the total addition of moringa seeds powder are 0.5 ~ 0.8% of filtrate quality;
Described Tea Polyphenols, caryophyllus oil and moringa seeds powder mass ratio are 1:0.8:1 ~ 1.5.
In step 3), described mixed enzyme is neutral cellulase, hemicellulase, pectase and amylase; Described neutral cellulase, hemicellulase, pectase and diastatic mass ratio are 3:3:1.5:1;
The concentration that described mixed enzyme is added to the water is 0.5 ~ 1g/L.
The preparation method of instant asparagus can of the present invention, by mixed enzyme immersion, the vexed profit of rice vinegar, can soften and decompose bamboo shoot skins, prevent that asparagus is aging, oxidative decoloration, do not need in process to peel process to asparagus, improve product yield, maintain the complete appearance of nutrition and asparagus to greatest extent.Soak be asparagus juice with the use of dry yellow rice wine, Tea Polyphenols etc., composition green natural has sterilization and anticorrosion effect, maintains the original flavor of asparagus.Instant asparagus prepared by the inventive method, solve fresh asparagus and not easily store the problem with inconvenient eating, have more sterilization, lipopenicillinase, hypoglycemic, improving water flood, gut purge and the health-care effect such as function that enhance metabolism, simultaneously, maintain the outward appearance of fresh asparagus, local flavor and nutrition, improve the added value of asparagus.
Detailed description of the invention
Further describe the present invention below in conjunction with specific embodiment, without departing from the idea case in the present invention described above, the various replacement made according to ordinary skill knowledge and customary means or change, include within the scope of the invention.
Embodiment 1
A preparation method for instant asparagus can, comprises the following steps:
1) with new fresh asparagus for raw material, pick out the fresh asparagus of stem diameter 1 ~ 3cm, excision root, be trimmed to 8 ~ 10cm, for subsequent use;
2) step 1) is selected after rear remaining asparagus waste material soaks 11h in clear water, digestion 2min in 90 ~ 100 DEG C of hot water, centrifugally to squeeze the juice, collecting by filtration filtrate, then add the dry yellow rice wine of filtrate volume 8%, then add the Tea Polyphenols of filtrate quality 0.6%, caryophyllus oil and moringa seeds powder, mix, obtain soak, for subsequent use; Described Tea Polyphenols, caryophyllus oil and moringa seeds powder mass ratio are 1:0.8:1.2;
3) by step 1) finishing after asparagus be immersed in the water, add neutral cellulase, hemicellulase, pectase and diastatic mixed enzyme that mass ratio is 3:3:1.5:1 again, mix, in 38 ~ 46 DEG C, soak 4 days, clear water washing after taking out, Steam by water bath 15min, dries in the air cool and drop removes moisture; The concentration that described mixed enzyme is added to the water is 0.7g/L.
4) on the asparagus after step 3) process, 5:1 sprays rice vinegar in mass ratio, and mix thoroughly, vexed profit, is absorbed to rice vinegar completely by asparagus, dries;
5) the asparagus tinning after step 4 being processed, then adds step 2) soak all submerge in soak to asparagus, ultraviolet irradiation sterilization, exhaust packaging, obtain instant asparagus can.
Embodiment 2
A preparation method for instant asparagus can, comprises the following steps:
1) with new fresh asparagus for raw material, pick out the fresh asparagus of stem diameter 1 ~ 2cm, excision root, be trimmed to 5 ~ 7cm, for subsequent use;
2) step 1) is selected after rear remaining asparagus waste material soaks 10h in clear water, digestion 1min in 80 ~ 90 DEG C of hot water, centrifugally to squeeze the juice, collecting by filtration filtrate, in filtrate, add the dry yellow rice wine of 5% volume fraction, then add the Tea Polyphenols of filtrate quality 0.5%, caryophyllus oil and moringa seeds powder, mix, obtain soak, for subsequent use; Described Tea Polyphenols, caryophyllus oil and moringa seeds powder mass ratio are 1:0.8:1;
3) by step 1) finishing after asparagus be immersed in the water, add neutral cellulase, hemicellulase, pectase and diastatic mixed enzyme that mass ratio is 3:3:1.5:1 again, mix, in 38 ~ 46 DEG C, soak 3 days, clear water washing after taking out, Steam by water bath 15min, dries in the air cool and drop removes moisture; The concentration that described mixed enzyme is added to the water is 0.5g/L.
4) on the asparagus after step 3) process, 5:1 sprays rice vinegar in mass ratio, and mix thoroughly, vexed profit, is absorbed to rice vinegar completely by asparagus, dries;
5) the asparagus tinning after step 4 being processed, then adds step 2) soak all submerge in soak to asparagus, ultraviolet irradiation sterilization, exhaust packaging, obtain instant asparagus can.
Embodiment 3
A preparation method for instant asparagus can, comprises the following steps:
1) with new fresh asparagus for raw material, pick out the fresh asparagus of stem diameter 2 ~ 3cm, excision root, be trimmed to 8 ~ 10cm, for subsequent use;
2) step 1) is selected after rear remaining asparagus waste material soaks 12h in clear water, digestion 2min in 90 ~ 100 DEG C of hot water, centrifugally to squeeze the juice, collecting by filtration filtrate, in filtrate, add the dry yellow rice wine of 10% volume fraction, then add the Tea Polyphenols of filtrate quality 0.8%, caryophyllus oil and moringa seeds powder, mix, obtain soak, for subsequent use; Described Tea Polyphenols, caryophyllus oil and moringa seeds powder mass ratio are 1:0.8:1.5;
3) by step 1) finishing after asparagus be immersed in the water, add neutral cellulase, hemicellulase, pectase and diastatic mixed enzyme that mass ratio is 3:3:1.5:1 again, mix, in 38 ~ 46 DEG C, soak 5 days, clear water washing after taking out, Steam by water bath 20min, dries in the air cool and drop removes moisture; The concentration that described mixed enzyme is added to the water is 1g/L.
4) on the asparagus after step 3) process, 5:1 sprays rice vinegar in mass ratio, and mix thoroughly, vexed profit, is absorbed to rice vinegar completely by asparagus, dries;
5) the asparagus tinning after step 4 being processed, then adds step 2) soak all submerge in soak to asparagus, ultraviolet irradiation sterilization, exhaust packaging, obtain instant asparagus can.
Effect test
Instant asparagus of the present invention, can directly eat or with edible after flavoring, and instant asparagus prepared by embodiment 1-3 and fresh bamboo shoot main nutrient composition and sensory evaluation contrast, the results are shown in Table 1.
Table 1 nutritional labeling and sensory evaluation (nutrient content/100g)
Claims (5)
1. a preparation method for instant asparagus can, is characterized in that, comprises the following steps:
1) with new fresh asparagus for raw material, pick out the fresh asparagus of even thickness, excision root, be trimmed to uniform length, for subsequent use;
2) step 1) is selected after rear remaining asparagus waste material soaks 10 ~ 12h in clear water, digestion 1 ~ 2min in 80 ~ 100 DEG C of hot water, centrifugally to squeeze the juice, collecting by filtration filtrate, in filtrate, add the dry yellow rice wine of 5 ~ 10% volume fractions, then add Tea Polyphenols, caryophyllus oil and moringa seeds powder, mix, obtain soak, for subsequent use;
3) by step 1) asparagus after finishing is immersed in the water, and mix after adding mixed enzyme, in 38 ~ 46 DEG C, soaks 3 ~ 5 days, clear water washing after taking out, Steam by water bath 10 ~ 20min, the cool and drop of drying in the air removes moisture;
4) on the asparagus after step 3) process, 5:1 sprays rice vinegar in mass ratio, and mix thoroughly, vexed profit, is absorbed to rice vinegar completely by asparagus, dries;
5) the asparagus tinning after step 4 being processed, then adds step 2) soak all submerge in soak to asparagus, ultraviolet irradiation sterilization, exhaust packaging, obtain instant asparagus can.
2. preparation method according to claim 1, is characterized in that: in step 1), described asparagus raw material, and thickness is stem diameter 1 ~ 3cm, and after finishing, length is 5 ~ 10cm.
3. preparation method according to claim 1, is characterized in that: step 2) in, described Tea Polyphenols, caryophyllus oil and the total addition of moringa seeds powder are 0.5 ~ 0.8% of filtrate quality; Described Tea Polyphenols, caryophyllus oil and moringa seeds powder mass ratio are 1:0.8:1 ~ 1.5.
4. preparation method according to claim 1, is characterized in that: in step 3), and described mixed enzyme is neutral cellulase, hemicellulase, pectase and amylase; Described neutral cellulase, hemicellulase, pectase and diastatic mass ratio are 3:3:1.5:1.
5. preparation method according to claim 1, is characterized in that: in step 3), and the concentration that described mixed enzyme is added to the water is 0.5 ~ 1g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928921.9A CN105558914A (en) | 2015-12-15 | 2015-12-15 | Preparation method of instant canned asparagus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510928921.9A CN105558914A (en) | 2015-12-15 | 2015-12-15 | Preparation method of instant canned asparagus |
Publications (1)
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| CN105558914A true CN105558914A (en) | 2016-05-11 |
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| CN201510928921.9A Pending CN105558914A (en) | 2015-12-15 | 2015-12-15 | Preparation method of instant canned asparagus |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036621A (en) * | 2016-06-12 | 2016-10-26 | 安徽徽风生态农业开发有限公司 | Method for producing instant asparagus product long in guarantee period |
| CN107495201A (en) * | 2017-06-30 | 2017-12-22 | 安徽起林芦笋种植有限公司 | The preparation method of canned asparagus spear |
| CN109170415A (en) * | 2018-11-02 | 2019-01-11 | 平湖市浩天食品有限公司 | A kind of asparagus juice processing technology of high usage |
| CN109699970A (en) * | 2019-03-07 | 2019-05-03 | 河南晴耕雨读生态农业发展有限公司 | A kind of canned asparagus spear and preparation method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939242A (en) * | 2015-07-08 | 2015-09-30 | 浙江黛君生物医药科技有限公司 | Comprehensive utilization method of asparagus |
-
2015
- 2015-12-15 CN CN201510928921.9A patent/CN105558914A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939242A (en) * | 2015-07-08 | 2015-09-30 | 浙江黛君生物医药科技有限公司 | Comprehensive utilization method of asparagus |
Non-Patent Citations (1)
| Title |
|---|
| 于新等: "《果蔬加工技术》", 31 March 2011, 中国纺织出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036621A (en) * | 2016-06-12 | 2016-10-26 | 安徽徽风生态农业开发有限公司 | Method for producing instant asparagus product long in guarantee period |
| CN107495201A (en) * | 2017-06-30 | 2017-12-22 | 安徽起林芦笋种植有限公司 | The preparation method of canned asparagus spear |
| CN109170415A (en) * | 2018-11-02 | 2019-01-11 | 平湖市浩天食品有限公司 | A kind of asparagus juice processing technology of high usage |
| CN109699970A (en) * | 2019-03-07 | 2019-05-03 | 河南晴耕雨读生态农业发展有限公司 | A kind of canned asparagus spear and preparation method thereof |
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Application publication date: 20160511 |