CN105713810A - Aging and aging accelerating process of table vinegar - Google Patents
Aging and aging accelerating process of table vinegar Download PDFInfo
- Publication number
- CN105713810A CN105713810A CN201610186346.4A CN201610186346A CN105713810A CN 105713810 A CN105713810 A CN 105713810A CN 201610186346 A CN201610186346 A CN 201610186346A CN 105713810 A CN105713810 A CN 105713810A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- aging
- old
- microwave
- urged
- 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.)
- Granted
Links
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12J—VINEGAR; PREPARATION OR PURIFICATION THEREOF
- C12J1/00—Vinegar; Preparation or purification thereof
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides an aging and aging accelerating process of table vinegar. The aging and aging accelerating process comprises artificial aging acceleration and drying of vinegar in the sun for aging, wherein the artificial aging acceleration manner adopts an ultrasonic aging acceleration, infrared aging acceleration and microwave aging acceleration combined aging acceleration technology, the aging time of the table vinegar is shortened, and the quality of the aged vinegar is improved; meanwhile, ultrasonic waves, infrared rays and microwaves have a killing effect on microorganisms in the table vinegar, the number of potential contaminant microorganisms in the aged vinegar is decreased, and the stability of the aged vinegar is improved.
Description
Technical field
The present invention relates to food technology field, old technique is urged in the aging more specifically to a kind of vinegar.
Background technology
Vinegar is the flavoring agent of a kind of acidity, deep liking by consumers in general.As the food flavor in majority's daily life, people focus on peculiar flavour and the mouthfeel of vinegar very much.The flavor taste of vinegar has important impact for vinegar overall quality.Content according to total in correlational study, the mouthfeel of vinegar and vinegar ester, acetal etc. is closely related, and total ester content relatively high in vinegar can so that vinegar mouthfeel be softer, aromatic flavor.
The vinegar mouthfeel meta-acid of new brew, zest is strong, it is possible to improve vinegar flavor by the method for aging.Traditional aging process vinegar can occur esterification, condensation reaction, redox reaction, Maillard reaction etc., make the quality of vinegar get a promotion, but traditional traditional aging process length consuming time, production efficiency is on the low side, has to be optimized.
Ultrasound wave is a kind of frequency sound wave more than 20kHz, and ultrasonic frequency is high, penetrance is strong, and correlational study shows, ultrasound wave can increase the activation energy of material thus promoting the carrying out of esterification, condensation reaction and redox reaction；Infrared ray is the electromagnetic wave that wavelength is situated between microwave and visible ray, and wavelength is between 760nm to 1mm.Infrared ray has certain penetrance, can be penetrated into the gap of atom, molecule, makes the vibration quickening of atom, molecule, and spacing widens, and namely increases energy of thermal motion.Research shows, when vinegar is carried out irradiation by the infrared ray using certain wavelength, accelerate the molecular motion velocities of inside, add the molecular collision number of times in the unit interval, infrared ray supply disactivation can the enough energy of molecule and activate, thus increasing the percent of anakmetomeres, it is greatly shortened the process of the physicochemical change of vinegar.There are some researches show, ultrared existence makes the speed of various reactions in traditional aging process become the increase of decades of times.Microwave refers to the electromagnetic wave that frequency is 300MHz-300GHz, scientific investigations showed that microwave energy produces the higher-order of oscillation and promotes to produce in vinegar the molecular motion identical with microwave frequency, and microwave electromagnetic field direction changes with frequency, therefore in vinegar, the direction of various polar molecules also changes therewith, thus accelerating the proper alignment of vinegar Middle molecule, make independent molecule be more easy to the macromole again forming synthesizing stable, be equivalent to promote in moment oxidoreduction and esterification reaction process.
Ultrasound wave, infrared and microwave heat effect make the molecule high-speed motion in vinegar, promote aldehydes, sulfide etc. to volatilize, and vinegar stimulating component content reduces；Three is respectively provided with vinegar and urges Chen Gongneng so that esterification in vinegar system, condensation reaction and redox reaction acceleration；Three supplies mutually so that the ratio of multiple one-tenth taste material is more rational, improves the composition in vinegar vinegar body so that vinegar flavor is continuous soft strong.
Additionally, ultrasonic wave energy produces cavitation, produce local instantaneous high-temperature and temperature alternating change, local instantaneous pressure and pressure change in a liquid, make some antibacterial in liquid lethal, virally inactivated, even make the cell wall damage of some microorganisms of small volume.Infrared ray can pass the cell wall of antibacterial and kill antibacterial, therefore has certain sterilization functions.Microorganism is also had killing action by the heat effect of microwave and non-thermal effect.
Summary of the invention
Instant invention overcomes deficiency of the prior art, it is provided that old technique is urged in the aging of a kind of vinegar.
The purpose of the present invention is achieved by following technical proposals.
Old technique is urged in the aging of a kind of vinegar, and aging urges old process include artificial aging and shine vinegar aging, filters, namely obtain mature vinegar after old process is urged in aging.
Described aging urges Chen Shunxu to be advanced row artificial aging, then carries out shining vinegar aging, described solarization vinegar aging time 1-2 month.
Described artificial aging adopts vinegar to flow through and urges old device to carry out artificial aging, and described artificial aging mode includes ultrasound wave and urges and old, infrared urge old and microwave to urge old；Artificial aging order adopts ultrasound wave to urge old, infrared to urge old and microwave to urge old successively.
Described ultrasound wave urges Chen Wendu 30-40 DEG C, ultrasonic power 500-700w, frequency 20-25kHz when urging old, control vinegar flow (q), make vinegar hold time as 20-30min (V when flowing through ultrasound wave aging tank1/ q, V1Volume for ultrasound wave aging tank).
Described infrared make when urging old vinegar flow through the shallow pond of irradiation deep for 5-10cm carry out infrared urge old, infrared power 150-200w, irradiation height 15-20cm, control vinegar flow velocity (v) in shallow pond and infrared radiation section length (L) so that holding time as 30-50min (L/v) when vinegar flows through infrared radiation district.
Microwave frequency 915-1450MHz when described microwave is urged old, microwave power 700-750w, control to make vinegar hold time as 3-5min (V when flowing through ultrasound wave aging tank2/ q, V2Volume for microwave aging tank).
The invention have the benefit that the activation energy improving vinegar system first with ultrasound wave, recycle infrared irridiation afterwards, it is further exacerbated by molecular vibration and movement velocity, finally utilizes the proper alignment of microwave assisted molecule, promote that molecular association forms stable macromole；Adopting ultrasound wave to urge old, infrared urges old and microwave to urge old combining to urge old technology, shortens the aging time of vinegar, adds the content of esters in mature vinegar etc., reduces the pungent content such as aldehydes, improve the flavor taste of mature vinegar；Old mode is urged mutually to supply for three kinds so that in mature vinegar, the ratio of multiple taste compound is more rational；Microorganism in vinegar is had killing action by ultrasound wave, infrared ray and microwave simultaneously, decreases the quantity of potential pollution microorganism in mature vinegar, improves the stability of mature vinegar；Adopt and shine vinegar process, concentrate vinegar liquid, improve the concentration of the nutritional labeling of mature vinegar.
Accompanying drawing explanation
Fig. 1 is the attachment structure schematic diagram combined in the present invention and urge old device；
In figure: 1, storage vinegar pond, 2, ultrasound wave aging tank, 3, infrared radiation district, 4, microwave aging tank, 5, shine vinegar pond.
Detailed description of the invention
Below by specific embodiment, technical scheme is further described.
Embodiment 1
A kind of vinegar controlling ultrasonic temperature is combined and is urged old technique, and concrete mode is as follows:
Vinegar in storage vinegar pond is pumped into ultrasound wave aging tank carry out ultrasound wave and urge old, control pot temperature and be 30-34 DEG C, ultrasonic frequency 20kHz, power 500w, control vinegar and flow through the holding time as 20min of ultrasound wave aging tank；Infrared infrared light power 150w, the deep 5cm in the shallow pond of infrared radiation, irradiation height 15-20cm when urging old, controlling vinegar, to flow through total time in infrared radiation district be 30min；Microwave frequency 915MHz when microwave is urged old, microwave power 700w, control vinegar and flow through the holding time as 3min of microwave aging tank；Pump into solarization vinegar pond after vinegar artificial aging to carry out shining vinegar aging, shine vinegar and maintain 1 month, shine after vinegar terminates by filtered through gauze, obtain the mature vinegar that embodiment 1 prepares.
Comparative example 1
A kind of vinegar not controlling ultrasonic temperature is combined and is urged old technique, and concrete mode is as follows:
Vinegar in storage vinegar pond being pumped into ultrasound wave aging tank carry out ultrasound wave and urge old, ultrasonic urging old at room temperature carries out, ultrasonic frequency 20kHz, power 500w, controls vinegar and flows through the holding time as 20min of ultrasound wave aging tank；Vinegar carries out infrared urging old afterwards, and infrared light power 150w, the deep 5cm in the shallow pond of infrared radiation, irradiation height 15-20cm, controlling vinegar, to flow through total time in infrared radiation district be 30min；Vinegar finally pumps into microwave urge old device to carry out microwave urging old, microwave frequency 915MHz, microwave power 700w, control vinegar and flow through the holding time as 3min of microwave aging tank；Pump into solarization vinegar pond after vinegar artificial aging to carry out shining vinegar aging, shine vinegar and maintain 1 month, shine after vinegar terminates by filtered through gauze, obtain the mature vinegar that comparative example 1 prepares.
Investigate mature vinegar that embodiment 1, comparative example 1 prepare and the mature vinegar index of correlation that 2 years natural agings obtain compares, as shown in table 1.
Mature vinegar that table 1 embodiment 1, comparative example 1 prepare and the mature vinegar index of correlation that 2 years natural agings obtain compare
Wherein, RCV1 is the mature vinegar that embodiment 1 prepares, and DCV1 is the mature vinegar that comparative example 1 prepares, and ZCV is 2 years natural aging old vinegars.
By table 1, compared with the mature vinegar that index of correlation in the mature vinegar that embodiment 1 prepares and comparative example 1 and 2 years natural agings obtain, the total ester of mature vinegar prepared by embodiment 1 and acetal content relatively after both are high, urge through aging that old vinegar mouthfeel is softer, aromatic flavor, zest are little；And aging urge the aging time of old technique than the natural aging time much less.
Embodiment 2
A kind of according to ultrasound wave, the vinegar aging that carries out of infrared and microwave order urge old technique, concrete mode is as follows:
Vinegar in storage vinegar pond is pumped into ultrasound wave aging tank carry out ultrasound wave and urge old, control pot temperature and be 34-37 DEG C, ultrasonic frequency 22kHz, power 600w, control vinegar and flow through the holding time as 25min of ultrasound wave aging tank；Vinegar carries out infrared urging old afterwards, and infrared light power 180w, the deep 8cm in the shallow pond of infrared radiation, irradiation height 15-20cm, controlling vinegar, to flow through total time in infrared radiation district be 40min；Vinegar finally pumps into microwave urge old device to carry out microwave urging old, microwave frequency 1000MHz, microwave power 720w, control vinegar and flow through the holding time as 4min of microwave aging tank；Pump into solarization vinegar pond after vinegar artificial aging to carry out shining vinegar aging, shine vinegar and maintain 1.5 months, shine after vinegar terminates by filtered through gauze, obtain the mature vinegar that embodiment 2 prepares.
Comparative example 2
A kind of vinegar aging carried out according to microwave, ultrasound wave, infrared order urges old technique, and concrete mode is as follows:
Vinegar in storage vinegar pond is pumped into microwave urge old device to carry out microwave urging old, microwave frequency 1000MHz, microwave power 720w, control vinegar and flow through the holding time as 4min of microwave aging tank；Vinegar carries out ultrasound wave aging afterwards, controls pot temperature and be 34-37 DEG C during ultrasound wave aging, ultrasonic frequency 22kHz, and power 600w controls vinegar and flows through the holding time as 25min of ultrasound wave aging tank；Last vinegar flows through infrared urges old device to carry out infrared urging old, and infrared light power 180w, the deep 8cm in the shallow pond of infrared radiation, irradiation height 15-20cm, controlling vinegar, to flow through total time in infrared radiation district be 40min；Finally undertaken shining vinegar aging by pumping into solarization vinegar pond after vinegar artificial aging, shine vinegar and maintain 1.5 months, shine after vinegar terminates by filtered through gauze, obtain the mature vinegar that comparative example 2 prepares.
Investigate mature vinegar that embodiment 2, comparative example 2 prepare and the mature vinegar index of correlation that 2 years natural agings obtain compares, as shown in table 2.
Mature vinegar that table 2 embodiment 2, comparative example 2 prepare and the mature vinegar index of correlation that 2 years natural agings obtain compare
Wherein, RCV2 is the mature vinegar that embodiment 2 prepares, and DCV2 is the mature vinegar that comparative example 2 prepares, and ZCV is 2 years natural aging old vinegars.
By table 2, compared with the mature vinegar that index of correlation in the mature vinegar that embodiment 2 prepares and comparative example 2 and 2 years natural agings obtain, the total ester of mature vinegar prepared by embodiment 2 and acetal content relatively after both are high, urge through aging that old vinegar mouthfeel is softer, aromatic flavor, zest are little；And aging urge the aging time of old technique than the natural aging time much less.
Embodiment 3
A kind of adopting ultrasonic, infrared and microwave vinegar to carry out associating aging and urges old technique, concrete mode is as follows:
Vinegar in storage vinegar pond is pumped into ultrasound wave aging tank carry out ultrasound wave and urge old, control pot temperature and be 37-40 DEG C, ultrasonic frequency 25kHz, power 700w, control vinegar and flow through the holding time as 30min of ultrasound wave aging tank；Vinegar carries out infrared urging old afterwards, and infrared light power 200w, the deep 10cm in the shallow pond of infrared radiation, irradiation height 15-20cm, controlling vinegar, to flow through total time in infrared radiation district be 50min；Vinegar finally pumps into microwave urge old device to carry out microwave urging old, microwave frequency 1450MHz, microwave power 750w, control vinegar and flow through the holding time as 5min of microwave aging tank；Pump into solarization vinegar pond after vinegar artificial aging to carry out shining vinegar aging, shine vinegar and maintain 2 months, shine after vinegar terminates by filtered through gauze, obtain the mature vinegar that embodiment 3 prepares.
Comparative example 3
A kind of vinegar carries out only with ultrasound wave aging urging old technique, concrete mode is as follows:
Vinegar in storage vinegar pond is pumped into ultrasound wave aging tank carry out ultrasound wave and urge old, control pot temperature and be 37-40 DEG C, ultrasonic frequency 25kHz, power 700w, control vinegar and flow through the holding time as 30min of ultrasound wave aging tank；Vinegar pumps into solarization vinegar pond afterwards carry out shining vinegar aging, shine vinegar and maintain 2 months, shine after vinegar terminates by filtered through gauze, obtain the mature vinegar that comparative example 3 prepares.
Investigate mature vinegar that embodiment 3, comparative example 3 prepare and the mature vinegar index of correlation that 2 years natural agings obtain compares, as shown in table 3.
Mature vinegar that table 3 embodiment 3, comparative example 3 prepare and the mature vinegar index of correlation that 2 years natural agings obtain compare
Wherein, RCV3 is the mature vinegar that embodiment 3 prepares, and DCV3 is the mature vinegar that comparative example 3 prepares, and ZCV is the mature vinegar that 2 years natural agings obtain.
By table 3, compared with the mature vinegar that index of correlation in the mature vinegar that embodiment 3 prepares and comparative example 3 and 2 years natural agings obtain, the total ester of mature vinegar prepared by embodiment 3 and acetal content relatively after both are high, urge through aging that old vinegar mouthfeel is softer, aromatic flavor, zest are little；And aging urge the aging time of old technique than the natural aging time much less.
Above the present invention has been done exemplary description; should be noted that; when without departing from the core of the present invention, any simple deformation, amendment or other those skilled in the art can not spend the equivalent replacement of creative work to each fall within protection scope of the present invention.
Claims (7)
1. old technique is urged in the aging of a vinegar, it is characterised in that: aging urges old process include artificial aging and shine vinegar aging, is sequentially carried out artificial aging and shines vinegar aging, and the time shining vinegar aging is 1-2 month, filters, namely obtain mature vinegar after shining vinegar aging.
2. old technique is urged in the aging of a kind of vinegar according to claim 1, it is characterised in that: the mode of described artificial aging is that ultrasound wave is urged and old, infrared urged old and microwave to urge old combining to urge old mode.
3. old technique is urged in the aging of a kind of vinegar according to claim 1 and 2, it is characterised in that: described artificial aging order is sequentially carried out ultrasound wave for vinegar and urges and old, infrared urge old and microwave to urge old.
4. old technique is urged in the aging of a kind of vinegar according to Claims 2 or 3, it is characterized in that: when described ultrasound wave is urged old, ultrasonic power is 500-700w, ultrasonic frequency is 20-25kHz, and ultrasonic temperature is 30-40 DEG C, and it is 20-30min that vinegar flows through the time of ultrasound wave aging tank.
5. old technique is urged in the aging according to the arbitrary described a kind of vinegar of claim 2 to 4, it is characterized in that: described infrared make when urging old vinegar flow through the shallow pond of irradiation deep for 5-10cm carry out infrared urge old, infrared power is 150-200w, irradiation height is 15-20cm, and vinegar is 30-50min in the time in infrared radiation district.
6. old technique is urged in the aging according to the arbitrary described a kind of vinegar of claim 2 to 5, it is characterised in that: when described microwave is urged old, microwave power is 700-750w, and microwave frequency is 915-1450MHz, and it is 3-5min that vinegar flows through the time of microwave aging tank.
7. utilize the mature vinegar that the aging of the arbitrary described a kind of vinegar of claim 1 to 6 urges old technique aging to obtain.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186346.4A CN105713810B (en) | 2016-03-28 | 2016-03-28 | Old technique is urged in a kind of ageing of vinegar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610186346.4A CN105713810B (en) | 2016-03-28 | 2016-03-28 | Old technique is urged in a kind of ageing of vinegar |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105713810A true CN105713810A (en) | 2016-06-29 |
| CN105713810B CN105713810B (en) | 2019-04-05 |
Family
ID=56158331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610186346.4A Active CN105713810B (en) | 2016-03-28 | 2016-03-28 | Old technique is urged in a kind of ageing of vinegar |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105713810B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107739701A (en) * | 2017-11-17 | 2018-02-27 | 永春县岵山津源酱醋厂有限公司 | A kind of aromatic vinegar urges old technique |
| CN107779375A (en) * | 2017-12-08 | 2018-03-09 | 贵州省现代农业发展研究所 | A kind of fruit vinegar and preparation method thereof |
| CN108251262A (en) * | 2018-01-23 | 2018-07-06 | 江苏大学 | A kind of method of ultrasonic synergistic pulsed magnetic field speed helping digestion vinegar ageing |
| CN111979082A (en) * | 2020-09-28 | 2020-11-24 | 朱春英 | Aging accelerating method for solid-state brewed vinegar |
| CN115651800A (en) * | 2022-11-17 | 2023-01-31 | 山西紫林醋业股份有限公司 | Whole-process control method for reducing turbidity of solid-state fermented vinegar |
| CN115772454A (en) * | 2022-11-11 | 2023-03-10 | 山东农业大学 | Blackening red date wine and aging method thereof |
| CN116656454A (en) * | 2023-05-30 | 2023-08-29 | 江苏大学 | Method for concentrating mature aromatic vinegar through micro-oxygen slit ultrasound synergistic freezing |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87102079A (en) * | 1987-08-31 | 1988-03-30 | 国防科技大学 | Infrared ageing process for vinegars and equipment thereof |
| JPH01187077A (en) * | 1988-01-19 | 1989-07-26 | Showa Denko Kk | Aging method |
| CN1460707A (en) * | 2003-05-19 | 2003-12-10 | 山西大学 | Maturing method of edible vinegar and its equipment |
| DE112011101761A5 (en) * | 2010-05-25 | 2013-03-14 | Dr. Hielscher Gmbh | Process for the aftertreatment of a vinegar obtained by fermentation |
| CN104232460A (en) * | 2014-09-29 | 2014-12-24 | 江苏大学 | Method for accelerating aging of vinegar with ultrasonic wave |
-
2016
- 2016-03-28 CN CN201610186346.4A patent/CN105713810B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87102079A (en) * | 1987-08-31 | 1988-03-30 | 国防科技大学 | Infrared ageing process for vinegars and equipment thereof |
| JPH01187077A (en) * | 1988-01-19 | 1989-07-26 | Showa Denko Kk | Aging method |
| CN1460707A (en) * | 2003-05-19 | 2003-12-10 | 山西大学 | Maturing method of edible vinegar and its equipment |
| DE112011101761A5 (en) * | 2010-05-25 | 2013-03-14 | Dr. Hielscher Gmbh | Process for the aftertreatment of a vinegar obtained by fermentation |
| CN104232460A (en) * | 2014-09-29 | 2014-12-24 | 江苏大学 | Method for accelerating aging of vinegar with ultrasonic wave |
Non-Patent Citations (1)
| Title |
|---|
| 黄文韬，等: "食醋人工催陈的研究进展", 《中国调味品》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107739701A (en) * | 2017-11-17 | 2018-02-27 | 永春县岵山津源酱醋厂有限公司 | A kind of aromatic vinegar urges old technique |
| CN107779375A (en) * | 2017-12-08 | 2018-03-09 | 贵州省现代农业发展研究所 | A kind of fruit vinegar and preparation method thereof |
| CN108251262A (en) * | 2018-01-23 | 2018-07-06 | 江苏大学 | A kind of method of ultrasonic synergistic pulsed magnetic field speed helping digestion vinegar ageing |
| CN111979082A (en) * | 2020-09-28 | 2020-11-24 | 朱春英 | Aging accelerating method for solid-state brewed vinegar |
| CN115772454A (en) * | 2022-11-11 | 2023-03-10 | 山东农业大学 | Blackening red date wine and aging method thereof |
| CN115651800A (en) * | 2022-11-17 | 2023-01-31 | 山西紫林醋业股份有限公司 | Whole-process control method for reducing turbidity of solid-state fermented vinegar |
| CN115651800B (en) * | 2022-11-17 | 2023-10-10 | 山西紫林醋业股份有限公司 | Whole-process control method for reducing turbidity of solid-state fermentation vinegar |
| CN116656454A (en) * | 2023-05-30 | 2023-08-29 | 江苏大学 | Method for concentrating mature aromatic vinegar through micro-oxygen slit ultrasound synergistic freezing |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105713810B (en) | 2019-04-05 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105713810A (en) | Aging and aging accelerating process of table vinegar | |
| CN102551010B (en) | Chicken meal and production method thereof | |
| CN104593214A (en) | Device and method for accelerating aging of white wine by utilizing heat source and air | |
| CN211056755U (en) | Low-temperature efficient atomization injection seawater desalination device | |
| CN101003777A (en) | Composite hastening aging equipment for wine | |
| CN103708577A (en) | Comprehensive utilization system of concentrating solar photovoltaic generation and water purification | |
| EP2503236A1 (en) | Method and device for generating a heating medium | |
| CN106069147A (en) | A kind of artificial agilawood Edgeworthia chrysantha Lindl. method | |
| CN203694633U (en) | MVR (mechanical vapor recompression) evaporator | |
| CN113908788A (en) | Biomass pretreatment method based on electromigration effect | |
| CN208785354U (en) | Microwave type bactericidal unit | |
| CN1311188C (en) | Electric heating high pure steam generator | |
| CN205088082U (en) | Sewage sludge treatment device | |
| CN207969615U (en) | A kind of folium panacis japonici cum caule's processing and fabricating system | |
| CN205337024U (en) | Planting greenhouse | |
| CN209108162U (en) | Box uv disinfection case | |
| CN104531804A (en) | Method for production of crystal trehalose and co-production of moisturizing syrup | |
| CN107702350A (en) | Superposing type solar photoelectric light-heat compound electro-thermal system | |
| CN201331171Y (en) | Heating system and cleaner with ozone device | |
| CN112708528A (en) | Liquor aging accelerating method and liquor aging accelerating device | |
| CN207991004U (en) | Superposing type solar photoelectric light-heat compound electro-thermal system | |
| CN112843102B (en) | Method for extracting flavonoids compounds from hypsizygus marmoreus | |
| CN205556624U (en) | Old system is urged to white spirit | |
| CN203963888U (en) | Energy-saving heat pump type steam raising plant | |
| CN103925716B (en) | A kind of solar energy bactericidal water boiler |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |