CN105638873A - Color protection process of dehydrated cabbages - Google Patents
Color protection process of dehydrated cabbages Download PDFInfo
- Publication number
- CN105638873A CN105638873A CN201610012814.6A CN201610012814A CN105638873A CN 105638873 A CN105638873 A CN 105638873A CN 201610012814 A CN201610012814 A CN 201610012814A CN 105638873 A CN105638873 A CN 105638873A
- Authority
- CN
- China
- Prior art keywords
- caulis
- folium brassicae
- brassicae capitatae
- cabbages
- dehydrated
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
Abstract
The invention belongs to the field of modern agricultural product processing and relates to a color protection process of dehydrated cabbages. The color protection process comprises the following steps: preparing raw materials and washing; soaking under ultrasonic conditions; sterilizing and cooling; spraying the sterilized cabbages with water at 0 DEG C for 1 minute; putting the cabbages into a freezer at -15 DEG C and freezing until one layer of ice is formed on the surfaces of the cabbages; and dehydrating and drying: hanging the dehydrated cabbages in a vacuum drying box, and drying at 50-60 DEG C for 5-7 hours to obtain the dehydrated cabbages. By improving a processing process of the dehydrated cabbages, chlorophyll, carotene and nutritional ingredients in a dehydrating and processing process of the cabbages are kept and an additive is not needed; and the processed cabbages kept self green color and mouth feel, and the requirements of a great number of consumers are met.
Description
Technical field
The invention belongs to Modern Agricultural Food manufacture field, relate to the color preservation technology of a kind of Dehydrated Cabbage.
Background technology
Green vegetables color and luster in dehydration process keeps (especially chlorophyllous maintenance), is the key of product sensory quality evaluation. But in the course of processing, chlorosis phenomenon is but very serious, leverages the organoleptic quality of product, reduces the commodity value of product. Therefore, green vegetables carry out color fixative in the course of processing and become the key link of quality assurance.
In dehydrated green vegetable, raw material selected by Dehydrated Cabbage dish is that Caulis et Folium Brassicae capitatae has another name called common head cabbage, cabbage, Brassica oleracea L.var.capitata L., cabbage, is one, biennial herb plant. Chromosome number 2n=2x=18. Leaf-head is edible, every 100 grams of fresh vegetable moisture contents 93.7��94.4 grams, carbohydrate 2.7��3.4 grams, crude protein 1.1��1.6 grams, crude fibre 0.5��1.1 gram, vitamin C 38��41 milligrams etc. Leaf-head, for food, is stir-fried and eaten, is cooked, salted Brassicae siccus cold and dressed with sauce, pickled or processed. At beans all over the world all over cultivation, continent country of Europe, the United States is vegetables. All having cultivation all over China, most areas are selected suitable kind to carry out and are arranged sowing, gather in the crops by stages, account for critical role in vegetable year-round supply.
The dehydration processing of Brassica oleracea L.var.capitata is generally adopted hot-air seasoning, is the maximum also economic method of application with the hot air drying vegetable for processing technology that thermal convection current and conduction of heat are feature in dehydrated vegetables. But adopting common hot air drying Brassica oleracea L.var.capitata processing technique, product is long for time of contact with air in the course of processing, and the chlorophyll of Caulis et Folium Brassicae capitatae is destroyed in the course of processing, and Caulis et Folium Brassicae capitatae color and luster is not good, and mouthfeel is also poor. In prior art, Caulis et Folium Brassicae capitatae is soaked by the color and luster employing in order to improve Caulis et Folium Brassicae capitatae by copper chlorophyll, to ensure the color and luster of Caulis et Folium Brassicae capitatae, but this mode is relatively costly, in the use procedure of Caulis et Folium Brassicae capitatae the requirement of water quality is also higher, because copper chlorophyll such as hard water or acid food or calcium food, can precipitate, be unfavorable for the health of health.
Summary of the invention
For solving above-mentioned technical problem, the present invention provides the color preservation technology of a kind of Dehydrated Cabbage, it is by improving the processing technique of Dehydrated Cabbage, maintain Caulis et Folium Brassicae capitatae self chlorophyll and carotene and nutritional labeling in dehydration process, without additive, make the Caulis et Folium Brassicae capitatae after machining keep self green and mouthfeel, meet the demand of consumers in general.
The present invention has following technical characterstic for achieving the above object.
The color preservation technology of Dehydrated Cabbage, comprises the steps:
A, raw material prepare, and excise root, excavate the white leaf of Brassica oleracea L.var.capitata inner core and rotten leaf, Huang Xin, Jiao Xin;
B, cleaning, after first passing through the brine sparge cleaning of flowing, then adopt clear water to rinse, and the mass percentage concentration of saline used is 0.5-0.7%;
C, immersion under ultrasound condition, put into Caulis et Folium Brassicae capitatae in ultrasonic washing unit, adopt food grade surfactant solution Caulis et Folium Brassicae capitatae 5-20min, and food grade surfactant solution quality percentage composition used is 5-20%;
D, sterilization, after the Caulis et Folium Brassicae capitatae after immersion is rinsed 3-5 time with clear water, be placed in salt and soda mixed aqueous solution and carry out concussion process 1-4min, wherein, the weight/mass percentage composition of used salt is 4%, and soda content is 100mg/L, and the temperature of mixed aqueous solution is 95-97 DEG C;
E, cooling, put into after the Caulis et Folium Brassicae capitatae after sterilization is adopted the Water spray 1min of 0 DEG C and be refrigerated to Caulis et Folium Brassicae capitatae surface in the household freezer of-15 DEG C and bear one layer of ice;
F, dewatering, hung in air dry oven by Caulis et Folium Brassicae capitatae and dewater, the temperature of air dry oven is 35 DEG C, and air quantity is 550��650m3/h, 1 hour time;
G, drying: hang in vacuum drying oven by the Caulis et Folium Brassicae capitatae through dewatering, dry 5-7h under the vacuum environment of 50 DEG C��60 DEG C, obtain Dehydrated Cabbage.
As the preferred technical scheme of the present invention, adopt pin that the Caulis et Folium Brassicae capitatae soaked under ultrasound condition is pricked several holes, the preliminary wax coat destroying Caulis et Folium Brassicae capitatae surface, then the Caulis et Folium Brassicae capitatae pricking via is carried out sterilization processing.
As the preferred technical scheme of the present invention, sterilization processing is: Caulis et Folium Brassicae capitatae clear water rinses after 3-5 time, puts into 96-98 DEG C, carries out concussion process 30s in the soda aqueous solution of 100mg/L.
As the preferred technical scheme of the present invention, process of guaranteeing the quality includes adopting glucose solution to soak Caulis et Folium Brassicae capitatae 3-5min, and the mass percentage concentration of glucose solution used is 5-10%.
Beneficial effects of the present invention
The wax coat destroying Caulis et Folium Brassicae capitatae surface is soaked so that the process speed of Caulis et Folium Brassicae capitatae lyophilization and drying is more accelerated by food grade surfactant.
In the dehydration process of whole Caulis et Folium Brassicae capitatae additive-free, adopt saline and soda ash solution sterilization and Caulis et Folium Brassicae capitatae is carried out dehydration simultaneously, in conjunction with lyophilization and the vacuum drying of short time so that the Caulis et Folium Brassicae capitatae dehydration time, end was without destroying the chlorophyll of Caulis et Folium Brassicae capitatae.
Detailed description of the invention
It is described technical scheme below in conjunction with specific embodiment in order to better explain.
Embodiment 1
The color preservation technology of Dehydrated Cabbage, comprises the steps:
A, raw material prepare, and excise root, excavate the white leaf of Brassica oleracea L.var.capitata inner core and rotten leaf, Huang Xin, Jiao Xin;
B, cleaning, after first passing through the brine sparge cleaning of flowing, then adopt clear water to rinse, and the mass percentage concentration of saline used is 0.5-0.7%; First can kill the part microorganism on Caulis et Folium Brassicae capitatae surface with brine sparge, it is ensured that Caulis et Folium Brassicae capitatae will not be subject to microorganism or fungal contamination in following process;
C, immersion under ultrasound condition, being put into by Caulis et Folium Brassicae capitatae in ultrasonic washing unit, the frequency of ultrasonic washing unit is 50HZ, adopts food grade surfactant solution soaking Caulis et Folium Brassicae capitatae 5-20min, food grade surfactant solution quality percentage composition used is 5-20%, selects 5% in the present embodiment; Here the benefit of food grade surfactant is adopted: one is remove the pesticide on Caulis et Folium Brassicae capitatae surface and heavy metal ion, and two is the destruction that food grade surfactant contributes to Caulis et Folium Brassicae capitatae surface wax coat, the process velocity being favorably improved in subsequent technique Caulis et Folium Brassicae capitatae;
D, sterilization, after the Caulis et Folium Brassicae capitatae after immersion is rinsed 3 times with clear water, adopt in salt and soda mixed aqueous solution and carry out concussion process 1-4min, wherein, the mass percentage concentration of saline used is 4%, and soda ash solution concentration is 100mg/L, and the temperature of mixed solution is 95-97 DEG C;Here owing to the wax coat on Caulis et Folium Brassicae capitatae top layer is destroyed, soda aqueous solution is easier to keep chlorophyllous stable existence; Here being 4% by brine quality percentage concentration, act as: one is sterilization, two is promote Caulis et Folium Brassicae capitatae dehydration;
E, cooling, put into after the Caulis et Folium Brassicae capitatae after sterilization is adopted the Water spray 1min of 0 DEG C and be refrigerated to Caulis et Folium Brassicae capitatae surface in the household freezer of-15 DEG C and bear one layer of ice; The ice that Caulis et Folium Brassicae capitatae surface is born is mainly the Free water in Caulis et Folium Brassicae capitatae, and after icing, the free water content in Caulis et Folium Brassicae capitatae reduces, and owing to being the freezing chlorophyll freezing and being damaged from Caulis et Folium Brassicae capitatae, chlorophyll content will not reduce;
F, dewatering, hung in air dry oven by Caulis et Folium Brassicae capitatae and dewater, the temperature of air dry oven is 35 DEG C, and air quantity is 550��650m3/h, 1 hour time; Air dry oven dehydration replaces centrifuge dehydration of the prior art, it is possible to decrease damage to Caulis et Folium Brassicae capitatae in Caulis et Folium Brassicae capitatae dehydration process;
G, drying, to hang in vacuum drying oven through the Caulis et Folium Brassicae capitatae that dewaters, dry 5-7h under 50 DEG C��60 DEG C environment, the present embodiment is to dry 7h the isoperibol of 50 DEG C to obtain Dehydrated Cabbage, under vacuum environment, the activity of enzyme can reduce, and decreases the Caulis et Folium Brassicae capitatae decomposition amount at drying course Determination of Chlorophyll.
Embodiment 2
It is distinctive in that with embodiment 1, in order to realize Caulis et Folium Brassicae capitatae the deviating from of Free water in frost process, to the Caulis et Folium Brassicae capitatae after soaking under ultrasound condition, pin is adopted to prick several holes, the preliminary wax coat destroying Caulis et Folium Brassicae capitatae surface, then carries out sterilization processing to the Caulis et Folium Brassicae capitatae pricking via. At this moment sterilization processing is: Caulis et Folium Brassicae capitatae clear water rinses after 3-5 time, puts into 96-98 DEG C, carries out concussion process 30s in the soda aqueous solution of 100mg/L.
Embodiment 3
The color preservation technology of Dehydrated Cabbage, comprises the steps:
A, raw material prepare, and excise root, excavate the white leaf of Brassica oleracea L.var.capitata inner core and rotten leaf, Huang Xin, Jiao Xin;
B, cleaning, after first passing through the brine sparge cleaning of flowing, then adopt clear water to rinse, and the mass percentage concentration of saline used is 0.5-0.7%; First can kill the part microorganism on Caulis et Folium Brassicae capitatae surface with brine sparge, it is ensured that Caulis et Folium Brassicae capitatae will not suffer microorganism or fungal contamination in following process;
C, immersion under ultrasound condition, being put into by Caulis et Folium Brassicae capitatae in ultrasonic washing unit, the frequency of ultrasonic washing unit is 50HZ, adopts food grade surfactant solution soaking Caulis et Folium Brassicae capitatae 5-20min, food grade surfactant solution quality percentage composition used is 5-20%, adopts 20% in the present embodiment; Here the purpose of food grade surfactant is adopted: one is pesticide and the heavy metal ion of removing Caulis et Folium Brassicae capitatae surface, and two is the destruction that food grade surfactant contributes to Caulis et Folium Brassicae capitatae surface wax coat, contributes to the raising of the process velocity of Caulis et Folium Brassicae capitatae in subsequent technique;
D, sterilization, after the Caulis et Folium Brassicae capitatae after immersion is rinsed 3 times with clear water, adopt in salt and soda mixed aqueous solution and carry out concussion process 1-4min, wherein, the mass percentage concentration of saline used is 4%, and soda ash solution concentration is 100mg/L, and the temperature of mixed solution is 95-97 DEG C; Here owing to the wax coat on Caulis et Folium Brassicae capitatae top layer is destroyed, soda aqueous solution is easier to keep chlorophyllous stable existence; Here being 4% by brine quality percentage concentration, working is: one is sterilization, and two is promote Caulis et Folium Brassicae capitatae dehydration;
E, cooling, put into after the Caulis et Folium Brassicae capitatae after sterilization is adopted the Water spray 1min of 0 DEG C and be refrigerated to Caulis et Folium Brassicae capitatae surface in the household freezer of-15 DEG C and bear one layer of ice; The ice that Caulis et Folium Brassicae capitatae surface is born is mainly the Free water in Caulis et Folium Brassicae capitatae, and after icing, the free water content in Caulis et Folium Brassicae capitatae reduces, and owing to being the freezing chlorophyll freezing and being damaged from Caulis et Folium Brassicae capitatae, chlorophyll content will not reduce;
F, process of guaranteeing the quality, process that the Caulis et Folium Brassicae capitatae after cooling is guaranteed the quality, process of guaranteeing the quality includes adopting glucose solution to soak Caulis et Folium Brassicae capitatae 3-5min, and the mass percentage concentration of glucose solution used is 5-10%; Improve the mouthfeel of Dehydrated Cabbage;
G, dewatering, hung in air dry oven by Caulis et Folium Brassicae capitatae and dewater, the temperature of air dry oven is 35 DEG C, and air quantity is 550��650m3/h, 1 hour time; Air dry oven dehydration replaces centrifuge dehydration of the prior art, reduces the damage to Caulis et Folium Brassicae capitatae in Caulis et Folium Brassicae capitatae dehydration process;
H, drying: the Caulis et Folium Brassicae capitatae through dewatering is hung in vacuum drying oven, 5-7h is dried under 50 DEG C��60 DEG C environment, the present embodiment is to dry 5h under 60 DEG C of isoperibols to obtain Dehydrated Cabbage, and under vacuum environment, the activity of enzyme can reduce, and decreases the Caulis et Folium Brassicae capitatae decomposition amount at drying course Determination of Chlorophyll.
Embodiment 1 and 2 gained Dehydrated Cabbage keeps the color of fresh Caulis et Folium Brassicae capitatae, glossiness is good, meet the standard of NY5184-2002 " pollution-free food dehydrated vegetables ", NY/T1045-2006 " pollution-free food dehydrated vegetables " and NY/T960-2006 " dehydrated vegetables leaf vegetables ", persticide residue less than 0.001mg/Kg after boiled water brews, rehydration ratio is 98%, and has the fragility of fresh Caulis et Folium Brassicae capitatae.
Embodiment 3 gained Dehydrated Cabbage keeps the color of fresh Caulis et Folium Brassicae capitatae, glossiness is good, meet the standard of NY5184-2002 " pollution-free food dehydrated vegetables ", NY/T1045-2006 " pollution-free food dehydrated vegetables " and NY/T960-2006 " dehydrated vegetables leaf vegetables ", persticide residue less than 0.001mg/Kg after boiled water brews, rehydration ratio is 98%, and having the fragility of fresh Caulis et Folium Brassicae capitatae, the sugariness of Caulis et Folium Brassicae capitatae is 7 degree.
The above; it is only the specific embodiment of the present invention; but protection scope of the present invention is not limited thereto; any those of ordinary skill in the art are in the technical scope that disclosed herein; the change can expected without creative work or replacement, all should be encompassed within protection scope of the present invention. Therefore, protection scope of the present invention should be as the criterion with claims protection defined.
Claims (4)
1. the color preservation technology of Dehydrated Cabbage, it is characterised in that comprise the steps:
A, raw material prepare, and excise root, excavate the white leaf of Brassica oleracea L.var.capitata inner core and rotten leaf, Huang Xin, Jiao Xin;
B, cleaning, after first passing through the brine sparge cleaning of flowing, then adopt clear water to rinse, and the mass percentage concentration of saline used is 0.5-0.7%;
C, immersion under ultrasound condition, put into Caulis et Folium Brassicae capitatae in ultrasonic washing unit, adopt food grade surfactant solution soaking Caulis et Folium Brassicae capitatae 5-20min, and food grade surfactant solution quality percentage composition used is 5-20%;
D, sterilization, after the Caulis et Folium Brassicae capitatae after immersion is rinsed 3-5 time with clear water, be placed in salt and soda mixed aqueous solution and carry out concussion process 1-4min, wherein, the weight/mass percentage composition of used salt is 4%, and soda content is 100mg/L, and the temperature of mixed aqueous solution is 95-97 DEG C;
E, cooling, put into after the Caulis et Folium Brassicae capitatae after sterilization is adopted the Water spray 1min of 0 DEG C and be refrigerated to Caulis et Folium Brassicae capitatae surface in the household freezer of-15 DEG C and bear one layer of ice;
F, dewatering, hung in air dry oven by Caulis et Folium Brassicae capitatae and dewater, the temperature of air dry oven is 35 DEG C, and air quantity is 550��650m3/ h, 1 hour time;
G, drying: hang in vacuum drying oven by the Caulis et Folium Brassicae capitatae through dewatering, dry 5-7h under the vacuum environment of 50 DEG C��60 DEG C, obtain Dehydrated Cabbage.
2. the color preservation technology of Dehydrated Cabbage according to claim 1, it is characterised in that adopt pin that the Caulis et Folium Brassicae capitatae soaked under ultrasound condition is pricked several holes, the preliminary wax coat destroying Caulis et Folium Brassicae capitatae surface, then the Caulis et Folium Brassicae capitatae pricking via is carried out sterilization processing.
3. the color preservation technology of Dehydrated Cabbage according to claim 2, it is characterised in that sterilization processing is: Caulis et Folium Brassicae capitatae clear water rinses after 3-5 time, puts into 96-98 DEG C, carries out concussion process 30s in the soda aqueous solution of 100mg/L.
4. the color preservation technology of Dehydrated Cabbage according to claim 1, it is characterized in that, also include the Caulis et Folium Brassicae capitatae after cooling is guaranteed the quality process, and process of guaranteeing the quality includes adopting glucose solution to soak Caulis et Folium Brassicae capitatae 3-5min, and the mass percentage concentration of glucose solution used is 5-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610012814.6A CN105638873A (en) | 2016-01-11 | 2016-01-11 | Color protection process of dehydrated cabbages |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610012814.6A CN105638873A (en) | 2016-01-11 | 2016-01-11 | Color protection process of dehydrated cabbages |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105638873A true CN105638873A (en) | 2016-06-08 |
Family
ID=56486963
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610012814.6A Pending CN105638873A (en) | 2016-01-11 | 2016-01-11 | Color protection process of dehydrated cabbages |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105638873A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007677A (en) * | 2018-08-31 | 2018-12-18 | 镇江鑫源达园艺科技有限公司 | A kind of preparation method of wild cabbage powder |
| CN109479954A (en) * | 2018-10-26 | 2019-03-19 | 霍山徽生源食品有限公司 | A kind of furnace drying method of organic dried lily bulb |
| CN110024853A (en) * | 2019-05-27 | 2019-07-19 | 龙岩安萍科技有限公司 | A kind of food air drying method |
| CN110024852A (en) * | 2019-05-27 | 2019-07-19 | 龙岩安萍科技有限公司 | A kind of preparation method restoring fruits and vegetables ' dehydration product |
| CN111713567A (en) * | 2020-06-29 | 2020-09-29 | 崇左市青林金花茶开发有限公司 | Processing method for improving flower color of golden camellia |
| CN111713568A (en) * | 2020-06-29 | 2020-09-29 | 崇左市青林金花茶开发有限公司 | Additive for removing wax on surface of golden camellia and preparation method thereof |
-
2016
- 2016-01-11 CN CN201610012814.6A patent/CN105638873A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007677A (en) * | 2018-08-31 | 2018-12-18 | 镇江鑫源达园艺科技有限公司 | A kind of preparation method of wild cabbage powder |
| CN109479954A (en) * | 2018-10-26 | 2019-03-19 | 霍山徽生源食品有限公司 | A kind of furnace drying method of organic dried lily bulb |
| CN110024853A (en) * | 2019-05-27 | 2019-07-19 | 龙岩安萍科技有限公司 | A kind of food air drying method |
| CN110024852A (en) * | 2019-05-27 | 2019-07-19 | 龙岩安萍科技有限公司 | A kind of preparation method restoring fruits and vegetables ' dehydration product |
| CN110024852B (en) * | 2019-05-27 | 2022-05-20 | 龙岩安萍科技有限公司 | Method for preparing reducible fruit and vegetable dehydrated product |
| CN110024853B (en) * | 2019-05-27 | 2022-05-20 | 龙岩安萍科技有限公司 | Food air drying method |
| CN111713567A (en) * | 2020-06-29 | 2020-09-29 | 崇左市青林金花茶开发有限公司 | Processing method for improving flower color of golden camellia |
| CN111713568A (en) * | 2020-06-29 | 2020-09-29 | 崇左市青林金花茶开发有限公司 | Additive for removing wax on surface of golden camellia and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105638873A (en) | Color protection process of dehydrated cabbages | |
| CN101305746B (en) | Preservation method of bamboo shoot | |
| CN101797032B (en) | Method for frying purple yam under vacuum condition | |
| CN102077983B (en) | Compound colour conserving method for prolonging storage period of dehydrated lettuce slices | |
| CN103960740A (en) | Production method of roxburgh rose fruit powder | |
| CN102422875A (en) | Method for preprocessing Asiatic wormwood to preserve color in combination with quick-freezing and unfreezing for keeping quality | |
| CN106721914A (en) | Brew the microbial control programs of instant cubilose | |
| CN102488057A (en) | Method for preparing low-sugar crisp plums | |
| CN103704743A (en) | Salted old chicken | |
| CN1180699C (en) | Production process of dewatered litchi pulp | |
| JP4900779B2 (en) | Agricultural food supply system using aqua gas | |
| CN110537568A (en) | Frozen fresh sulfur-free bamboo shoot and preparation method thereof | |
| CN1265845A (en) | Method for making instant pickled vegetable | |
| CN109198493A (en) | It is a kind of to freeze instant halogen squid and its processing method | |
| CN106387740A (en) | Processing method of kiwifruit crisp slices | |
| CN110463753A (en) | The quick-frozen technique of brassicaceous vegetable | |
| CN104207038A (en) | Processing method of dried mustard leaf | |
| CN109527467A (en) | A kind of process of instant dry vegetables | |
| CN103766778A (en) | Manufacturing method for fermented soybeans in water | |
| CN104222260A (en) | Processing method of dehydrated vegetables | |
| CN106720226A (en) | A kind of processing method for being dehydrated chive leaf | |
| CN1329834A (en) | Process for preparing antistaled tea and its product | |
| CN103300359B (en) | Method for processing high-mountain chrysanthemum | |
| CN104186890A (en) | Water chestnut preserved fruit and preparation method thereof | |
| CN109497454A (en) | A kind of deodorization is effective to exempt from bubble i.e. matelote glue preparation process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160608 |
|
| WD01 | Invention patent application deemed withdrawn after publication |