CN105685922A - Method for preparing almond nuts - Google Patents
Method for preparing almond nuts Download PDFInfo
- Publication number
- CN105685922A CN105685922A CN201610121980.XA CN201610121980A CN105685922A CN 105685922 A CN105685922 A CN 105685922A CN 201610121980 A CN201610121980 A CN 201610121980A CN 105685922 A CN105685922 A CN 105685922A
- Authority
- CN
- China
- Prior art keywords
- semen armeniacae
- armeniacae amarum
- mentioned
- fructus pruni
- clear water
- 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.)
- Withdrawn
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- 238000000034 method Methods 0.000 title claims abstract description 16
- 241000220304 Prunus dulcis Species 0.000 title abstract 5
- 235000020224 almond Nutrition 0.000 title abstract 5
- 235000011437 Amygdalus communis Nutrition 0.000 title abstract 4
- 235000014571 nuts Nutrition 0.000 title abstract 3
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 9
- 210000000582 semen Anatomy 0.000 claims description 38
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 34
- 238000002360 preparation method Methods 0.000 claims description 11
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 8
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 8
- 239000000645 desinfectant Substances 0.000 claims description 8
- 230000008569 process Effects 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 4
- 206010039509 Scab Diseases 0.000 claims description 4
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 4
- 239000001569 carbon dioxide Substances 0.000 claims description 4
- 239000002131 composite material Substances 0.000 claims description 4
- 230000002950 deficient Effects 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000000605 extraction Methods 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 238000011049 filling Methods 0.000 claims description 4
- 238000011010 flushing procedure Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 4
- 239000000052 vinegar Substances 0.000 claims description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000035800 maturation Effects 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 206010010774 Constipation Diseases 0.000 abstract description 2
- 206010011224 Cough Diseases 0.000 abstract description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 2
- 208000006673 asthma Diseases 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 208000026435 phlegm Diseases 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000009827 Prunus armeniaca Nutrition 0.000 abstract 3
- 244000018633 Prunus armeniaca Species 0.000 abstract 3
- 230000007547 defect Effects 0.000 abstract 1
- 238000009499 grossing Methods 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 230000000717 retained effect Effects 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 description 8
- 238000004140 cleaning Methods 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 230000002708 enhancing effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical group OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 2
- 240000007175 Datura inoxia Species 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- LELOWRISYMNNSU-UHFFFAOYSA-N hydrogen cyanide Chemical compound N#C LELOWRISYMNNSU-UHFFFAOYSA-N 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- XUCIJNAGGSZNQT-JHSLDZJXSA-N (R)-amygdalin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)[C@H](O[C@@H](C#N)C=2C=CC=CC=2)O1 XUCIJNAGGSZNQT-JHSLDZJXSA-N 0.000 description 1
- ATWHGWYKSFRYBN-UHFFFAOYSA-N Amygdaloside Natural products O1C(=O)C2(C)CCCC(C3CC4)(C)C2C1OCC3(C1)CC4C1(O)COC1OC(CO)C(O)C(O)C1O ATWHGWYKSFRYBN-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Chemical group OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 229930003270 Vitamin B Chemical group 0.000 description 1
- 229930003268 Vitamin C Chemical group 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000035475 disorder Diseases 0.000 description 1
- 235000021038 drupes Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000004907 gland Anatomy 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Chemical group 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Chemical group 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical group CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a method for preparing almond nuts. The method includes the following steps that fresh apricots are collected and washed, then fruit pulp is smashed and softened in a cold-and-hot mode till the fruit pulp is removed, sterilizing, drying and preparing are carried out, and the almond nuts can be obtained. The method has the advantages that according to the almond products produced with the method, nutrient substances of almonds can be fully retained, the types of extended products of apricots are increased, and resource waste, caused by the short maturation period and the perishable defect, of the apricots is avoided. The method is easy to operate and grasp, and the finished product is convenient to eat, has the effects of moistening the lung, eliminating phlegm, relieving coughing and asthma, smoothing the intestine, relieving constipation and the like, and is suitable for eating for a long time.
Description
Technical field
The present invention relates to food processing technology field, the preparation method being specifically related to a kind of Semen Armeniacae Amarum nut。
Background technology
Fructus Pruni is deciduous tree, and ground is raw, and plant is without hair, leaf alternate, and the wealthy avette or avette leaf of circle, there is crenation at edge；There are two bodies of gland on nearly petiole top；Pale red spends single raw or 2-3 syngenesis, white or blush。Round, oval or oblate drupe, peel mostly is white, yellow to yellowish red color, and portion often has blush and speckle on the sunny side；Dark yellow sarcocarp, the sweet succulence of taste；Core face is smooth does not have speckle hole, and core edge is thick and has rill。The many bitterness of kernel or sweet taste。The month at florescence 3-4, fruit month phase 6-7, Fructus Pruni is one of Common Fruits, vegetal pole horn of plenty, includes more sugar, protein and the mineral such as calcium, phosphorus, separately containing provitamin A, vitamin C and vitamin B group etc.。Fructus Pruni heat warm in nature, the people being suitable for the deficiency and coldness body constitution that accretion rate is slow, anemia, extremity are ice-cold eats；Suffering from the disorders such as wind-engaging, pulmonary tuberculosis, productive cough, edema, often edible Fructus Pruni is of great advantage；People eats Fructus Pruni fruit, after Semen Armeniacae Amarum, through digest and decompose, produced hydrocyanic acid and two kinds of materials of benzaldehyde, anti-cancer, effect anticancer, for cancer can be played, grow that eat also can life lengthening。
Owing to the Fructus Pruni period of maturation is short, it is difficult to ensure and deposits, it is a kind of seasonal fruit, causes that listing concentrated by Fructus Pruni, if can not be fallen by market comsupton, the waste of resource can be caused, at present, Fructus Pruni is taken as fruit directly to be eaten mostly, and Semen Armeniacae Amarum typically directly abandons, but Semen Armeniacae Amarum is contained within protein, fat, sugar, trace amygdaloside, possess the value of relatively horn of plenty, directly abandon, cause waste。
Summary of the invention
The technical problem to be solved is in that to provide a kind of delicious in taste, and preparation method is simple, the preparation method of scientific and normal Semen Armeniacae Amarum nut。
The technical problem to be solved realizes by the following technical solutions:
The preparation method of a kind of Semen Armeniacae Amarum nut, it is characterised in that step is as follows:
1) Fructus Pruni that market purchase is fresh, removes the fruit having scab, deformity；
2), after above-mentioned Fructus Pruni being carried out simple clear water flushing, then put in agitator tank, high-speed stirred, until after festering occurs in Fructus Pruni epidermis, taking out and be placed directly in freezer, control temperature and be 0-1 DEG C, carbon dioxide content 2-3%, puts 3-5 days, once turned every 5 hours；
3) fruit after above-mentioned freezing is taken out, be placed in shady and cool place, dry then as the boiled water boiled soaks 1-2h, take out；
4) take a steeping tank, will inside the Pass filling clear water, water adds the vinegar of clear water total amount 2-3%, the Fructus Pruni after above-mentioned process is added wherein, sealing and fermenting preserves 3-5 days；
5) being directly invested in agitator tank by the product after above-mentioned fermentation, high-speed stirred, until Semen Armeniacae Amarum and Fructus Pruni sarcocarp are completely separated, are removed sarcocarp, is left fruit；
6) sort out Semen Armeniacae Amarum defective and lopsided in above-mentioned steps 5, then qualified Semen Armeniacae Amarum is all put in disinfectant, after soaking 30-40min, take out；
Described disinfectant adopts 100g clear water to be equipped with Sal 4g, ethanol 15g, Extraction of Green Tea liquid 6g, Flos Lonicerae lixiviating solution 5g carry out composite making；
7) Semen Armeniacae Amarum after above-mentioned immersion is taken out, then adopt clean water 2-3 time, naturally dry；
After cleaning, if needing preparation to possess the Semen Armeniacae Amarum of various taste, in this step by Semen Armeniacae Amarum in the water cooking liquid of this kind of taste, decocting in water flavour enhancing；
8) by the raw material after above-mentioned drying, putting in dehydrator, drying to moisture is 1-3%, then takes out, standby；
9) by the Semen Armeniacae Amarum after process in step 8, put in parch machine, after carrying out parch, can obtain；
Sand can be added, it is to avoid overheated causing sticks with paste burnt or parch failure during parch。
The invention has the beneficial effects as follows: adopt the Semen Armeniacae Amarum goods that this method produces, the nutrient substance of Semen Armeniacae Amarum can be sufficiently reserved, improve the extension product kind of Fructus Pruni, avoid Fructus Pruni because of the processing maturation period wasting of resources caused short, perishable, this method is simple to operate, be prone to grasp, finished product instant, have lung moistening to eliminate the phlegm, the function such as relieving cough and asthma, loosening bowel to relieve constipation, it is adaptable to eat for a long time。
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further。
Embodiment 1
A kind of preparation method of Semen Armeniacae Amarum nut, step is as follows:
1) Fructus Pruni that market purchase is fresh, removes the fruit having scab, deformity；
2), after above-mentioned Fructus Pruni being carried out simple clear water flushing, then put in agitator tank, high-speed stirred, until after festering occurs in Fructus Pruni epidermis, taking out and be placed directly in freezer, controlling temperature is 0 DEG C, carbon dioxide content 2%, puts 3 days, once turned every 5 hours；
3) fruit after above-mentioned freezing is taken out, be placed in shady and cool place, dry then as the boiled water boiled soaks 1-2h, take out；
4) take a steeping tank, will inside the Pass filling clear water, water adds the vinegar of clear water total amount 2%, the Fructus Pruni after above-mentioned process is added wherein, sealing and fermenting preserves 3 days；
5) being directly invested in agitator tank by the product after above-mentioned fermentation, high-speed stirred, until Semen Armeniacae Amarum and Fructus Pruni sarcocarp are completely separated, are removed sarcocarp, is left fruit；
6) sort out Semen Armeniacae Amarum defective and lopsided in above-mentioned steps 5, then qualified Semen Armeniacae Amarum is all put in disinfectant, after soaking 30min, take out；
Described disinfectant adopts 100g clear water to be equipped with Sal 4g, ethanol 15g, Extraction of Green Tea liquid 6g, Flos Lonicerae lixiviating solution 5g carry out composite making；
7) Semen Armeniacae Amarum after above-mentioned immersion is taken out, then adopt clean water 2 times, naturally dry；
After cleaning, if needing preparation to possess the Semen Armeniacae Amarum of various taste, in this step by Semen Armeniacae Amarum in the water cooking liquid of this kind of taste, decocting in water flavour enhancing；
8) by the raw material after above-mentioned drying, putting in dehydrator, drying to moisture is 1%, then takes out, standby；
9) by the Semen Armeniacae Amarum after process in step 8, put in parch machine, after carrying out parch, can obtain；
Sand can be added, it is to avoid overheated causing sticks with paste burnt or parch failure during parch。
Embodiment 2
A kind of preparation method of Semen Armeniacae Amarum nut, step is as follows:
1) Fructus Pruni that market purchase is fresh, removes the fruit having scab, deformity；
2), after above-mentioned Fructus Pruni being carried out simple clear water flushing, then put in agitator tank, high-speed stirred, until after festering occurs in Fructus Pruni epidermis, taking out and be placed directly in freezer, controlling temperature is 1 DEG C, carbon dioxide content 3%, puts 5 days, once turned every 5 hours；
3) fruit after above-mentioned freezing is taken out, be placed in shady and cool place, dry then as the boiled water boiled soaks 2h, take out；
4) take a steeping tank, will inside the Pass filling clear water, water adds the vinegar of clear water total amount 3%, the Fructus Pruni after above-mentioned process is added wherein, sealing and fermenting preserves 5 days；
5) being directly invested in agitator tank by the product after above-mentioned fermentation, high-speed stirred, until Semen Armeniacae Amarum and Fructus Pruni sarcocarp are completely separated, are removed sarcocarp, is left fruit；
6) sort out Semen Armeniacae Amarum defective and lopsided in above-mentioned steps 5, then qualified Semen Armeniacae Amarum is all put in disinfectant, after soaking 40min, take out；
Described disinfectant adopts 100g clear water to be equipped with Sal 4g, ethanol 15g, Extraction of Green Tea liquid 6g, Flos Lonicerae lixiviating solution 5g carry out composite making；
7) Semen Armeniacae Amarum after above-mentioned immersion is taken out, then adopt clean water 3 times, naturally dry；
After cleaning, if needing preparation to possess the Semen Armeniacae Amarum of various taste, in this step by Semen Armeniacae Amarum in the water cooking liquid of this kind of taste, decocting in water flavour enhancing；
8) by the raw material after above-mentioned drying, putting in dehydrator, drying to moisture is 3%, then takes out, standby；
9) by the Semen Armeniacae Amarum after process in step 8, put in parch machine, after carrying out parch, can obtain；
Sand can be added, it is to avoid overheated causing sticks with paste burnt or parch failure during parch。
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described。Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention。Claimed scope is defined by appending claims and equivalent thereof。
Claims (1)
1. the preparation method of a Semen Armeniacae Amarum nut, it is characterised in that step is as follows:
1) Fructus Pruni that market purchase is fresh, removes the fruit having scab, deformity；
2), after above-mentioned Fructus Pruni being carried out simple clear water flushing, then put in agitator tank, high-speed stirred, until after festering occurs in Fructus Pruni epidermis, taking out and be placed directly in freezer, control temperature and be 0-1 DEG C, carbon dioxide content 2-3%, puts 3-5 days, once turned every 5 hours；
3) fruit after above-mentioned freezing is taken out, be placed in shady and cool place, dry then as the boiled water boiled soaks 1-2h, take out；
4) take a steeping tank, will inside the Pass filling clear water, water adds the vinegar of clear water total amount 2-3%, the Fructus Pruni after above-mentioned process is added wherein, sealing and fermenting preserves 3-5 days；
5) being directly invested in agitator tank by the product after above-mentioned fermentation, high-speed stirred, until Semen Armeniacae Amarum and Fructus Pruni sarcocarp are completely separated, are removed sarcocarp, is left fruit；
6) sort out Semen Armeniacae Amarum defective and lopsided in above-mentioned steps 5, then qualified Semen Armeniacae Amarum is all put in disinfectant, after soaking 30-40min, take out；
Described disinfectant adopts 100g clear water to be equipped with Sal 4g, ethanol 15g, Extraction of Green Tea liquid 6g, Flos Lonicerae lixiviating solution 5g carry out composite making；
7) Semen Armeniacae Amarum after above-mentioned immersion is taken out, then adopt clean water 2-3 time, naturally dry；
8) by the raw material after above-mentioned drying, putting in dehydrator, drying to moisture is 1-3%, then takes out, standby；
9) by the Semen Armeniacae Amarum after process in step 8, put in parch machine, after carrying out parch, can obtain。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610121980.XA CN105685922A (en) | 2016-03-03 | 2016-03-03 | Method for preparing almond nuts |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610121980.XA CN105685922A (en) | 2016-03-03 | 2016-03-03 | Method for preparing almond nuts |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105685922A true CN105685922A (en) | 2016-06-22 |
Family
ID=56219961
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610121980.XA Withdrawn CN105685922A (en) | 2016-03-03 | 2016-03-03 | Method for preparing almond nuts |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105685922A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072156A (en) * | 2016-08-12 | 2016-11-09 | 新疆农业科学院农业机械化研究所 | The system of processing of a kind of Fructus Pruni and processing method |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101371687A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Debitterized technique for almonds |
| CN103704541A (en) * | 2013-12-27 | 2014-04-09 | 北票市兴红饮品有限公司 | Semen armeniacae amarum debitterizing and detoxicating process |
| CN104982986A (en) * | 2015-08-11 | 2015-10-21 | 哈力克·艾力 | Preparation method for apricot powder |
| CN105249384A (en) * | 2015-11-04 | 2016-01-20 | 天津天绿健科技有限公司 | Environment-friendly bitter apricot kernels and preparation method thereof |
-
2016
- 2016-03-03 CN CN201610121980.XA patent/CN105685922A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101371687A (en) * | 2007-08-22 | 2009-02-25 | 天津市鸿禄食品有限公司 | Debitterized technique for almonds |
| CN103704541A (en) * | 2013-12-27 | 2014-04-09 | 北票市兴红饮品有限公司 | Semen armeniacae amarum debitterizing and detoxicating process |
| CN104982986A (en) * | 2015-08-11 | 2015-10-21 | 哈力克·艾力 | Preparation method for apricot powder |
| CN105249384A (en) * | 2015-11-04 | 2016-01-20 | 天津天绿健科技有限公司 | Environment-friendly bitter apricot kernels and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072156A (en) * | 2016-08-12 | 2016-11-09 | 新疆农业科学院农业机械化研究所 | The system of processing of a kind of Fructus Pruni and processing method |
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Application publication date: 20160622 |