CN105724560A - Method for preparing dried figs - Google Patents
Method for preparing dried figs Download PDFInfo
- Publication number
- CN105724560A CN105724560A CN201610122023.9A CN201610122023A CN105724560A CN 105724560 A CN105724560 A CN 105724560A CN 201610122023 A CN201610122023 A CN 201610122023A CN 105724560 A CN105724560 A CN 105724560A
- Authority
- CN
- China
- Prior art keywords
- fructus fici
- fructus
- fici
- fruit
- antistaling agent
- 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- Withdrawn
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
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/148—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
-
- 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
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
-
- 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
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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
Abstract
A method for preparing dried figs comprises the steps as follows: collecting fresh figs, performing cleaning and precooling, spraying preservatives, performing scalding, cooling, drying and then refrigeration, delivering the figs out of storage, and performing packaging. The method has the following beneficial effects: dried fig products prepared with the method can fully retain nutrients of the figs, categories of extension products of the figs are increased, and resource waste caused by short maturation period and putrescibility of the figs is prevented; the method is simple to operate and easy to master; finished products are convenient to eat, contain malic acid, citric acid, lipase, protease, hydrolase and the like which can help people with food digestion and appetite promotion, and has effects of relaxing bowels due to the containing of various lipids.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of preparation method without flower dry fruit.
Background technology
Fructus Fici is a kind of flowering plant, is under the jurisdiction of Moraceae Ficus, and primary growth, in the place in some torrid zones and temperate zone, belongs to subtropical zone defoliation small arbor.Fructus Fici has been currently known 800 kinds, and the overwhelming majority is all evergreen kind, and what be only longer than place, temperate zone is only fallen leaves kind, and Fructus Fici has invigorating the stomach and promoting bowel movement, the effect of subduing swelling and detoxicating, it is mainly used in controlling enteritis, dysentery, constipation, hemorrhoid, laryngalgia, ulcerative carbuncle scabies, throat, anthelmintic of whetting the appetite.
Owing to the Fructus Fici period of maturation is short, it is difficult to ensure and deposits, it is a kind of seasonal fruit, cause that Fructus Fici concentrates listing, if can not be fallen by market comsupton, the waste of resource can be caused, at present, Fructus Fici is taken as fruit directly to be eaten mostly, and Fructus Fici is fabricated to dry products, it is comparatively novel technical method, it is possible to carry out at any time retaining by the nutrient substance of Fructus Fici eating.
Summary of the invention
The technical problem to be solved is in that to provide a kind of delicious in taste, it is ensured that Fructus Fici Middle nutrition material does not run off, the preparation method without flower dry fruit that mouthfeel alcohol is positive
The technical problem to be solved realizes by the following technical solutions:
A kind of preparation method without flower dry fruit, it is characterised in that step is as follows:
1) the fresh Fructus Fici of market purchase, within Fructus Fici ensures that the shedding time ensures 48 hours, and selects the Fructus Fici of same kind, and purchase pluck after Fructus Fici must assure that the root base of a fruit smoothes out；
2) tentatively being cleaned by above-mentioned Fructus Fici, be then placed in freezer, pre-cooling 1-2h, the temperature in freezer controls at 3-5 DEG C, and gas concentration lwevel controls as 13-15%, humid control at 60-68%；
3) after being taken out by the Fructus Fici after pre-cooling in step 1, taking light salt brine and Fructus Fici carries out a drip washing, then adopting clear water again to rinse the light salt brine being attached to Fructus Fici surface, the concentration of light salt brine is advisable at 4-7%；
4) Fructus Fici after above-mentioned cleaning is taken out, then it is dried naturally or cold wind dries up, then adopt antistaling agent to carry out once full fruit and spray；
5) Fructus Fici of antistaling agent after above-mentioned sprinkling being put into drying baker, control oven temperature and be 60-80 DEG C, then put it into wherein, baking is until after the antistaling agent on fruit dries and gauffer occurs in peel, taking out；
Antistaling agent is selected: after chitosan 1-3g, tea polyphenols 2-5g, green tea powder 3-4g, Fructus Zanthoxyli extract 2-3g, sodium alginate 1-3g, potassium sorbate 2-3g, lactic acid 2-4g, sodium tartrate 3-4g, tea saponin 1-3g, citric acid 1-3g, ferrous sulfate 2-3g, sodium carbonate 4-5g, deionized water 600-800g carry out mix and blend, composite prepared；
6) taking a leaching and scald tank, add clear water in tank, heating is to boiling, and the Fructus Fici after then step 5 being processed is put into wherein, and 6-8min is scalded in leaching；
7) after end is scalded in above-mentioned steps 4 leaching, rapidly Fructus Fici is taken out, be then placed in frozen water and cool down rapidly Fructus Fici, then take out, dry；
8) by step 7 cooling after Fructus Fici be placed in vacuum and low temperature air drier, control temperature at 80-90 DEG C, then sterilization incense is set at air port place, be dried to Fructus Fici be water content when 6-8%, can stop drying, collect；
Described sterilization incense adopts: Radix Sophorae Flavescentis extract 2-3g, Fructus Zanthoxyli extract 1-3g, Fructus cnidii extract 2-3g, Eucalyptus wood powder 30-40g, Lignum cinnamomi camphorae wood powder 10-20g, gelatin substrate 15-25g be stirred composite after, prepare；
Adopt plant source incense to carry out sootiness process, it is ensured that pulled figs surface does not have bacteria breed and residual, improve the holding time, it is ensured that the nutrient of product will not run off；
9) being placed in freezer by the product after collection, controlling temperature is 1-2 DEG C, humidity 25-35%, seals after preserving 2-3 days, takes out, employing vacuum bag packages.
The invention has the beneficial effects as follows: the nothing flower dry fruit goods adopting this method to produce, the nutrient substance of Fructus Fici can be sufficiently reserved, improve the extension product kind of Fructus Fici, avoid Fructus Fici 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, containing malic acid, citric acid, lipase, protease, hydrolytic enzyme etc., the human body digestion to food can be helped, promote appetite, again because it contains multiple lipid, there is the effect of loosening bowel to relieve constipation.
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 without flower dry fruit, step is as follows:
1) the fresh Fructus Fici of market purchase, within Fructus Fici ensures that the shedding time ensures 48 hours, and selects the Fructus Fici of same kind, and purchase pluck after Fructus Fici must assure that the root base of a fruit smoothes out；
2) tentatively being cleaned by above-mentioned Fructus Fici, be then placed in freezer, pre-cooling 1h, the temperature in freezer controls at 3 DEG C, and it is 13% that gas concentration lwevel controls, humid control is 60%；
3) after being taken out by the Fructus Fici after pre-cooling in step 1, taking light salt brine and Fructus Fici carries out a drip washing, then adopting clear water again to rinse the light salt brine being attached to Fructus Fici surface, the concentration of light salt brine is advisable at 4-7%；
4) Fructus Fici after above-mentioned cleaning is taken out, then it is dried naturally or cold wind dries up, then adopt antistaling agent to carry out once full fruit and spray；
5) Fructus Fici of antistaling agent after above-mentioned sprinkling being put into drying baker, control oven temperature and be 60-80 DEG C, then put it into wherein, baking is until after the antistaling agent on fruit dries and gauffer occurs in peel, taking out；
Antistaling agent is selected: after chitosan 1g, tea polyphenols 2g, green tea powder 3g, Fructus Zanthoxyli extract 2g, sodium alginate 1g, potassium sorbate 2g, lactic acid 2g, sodium tartrate 3g, tea saponin 1g, citric acid 1g, ferrous sulfate 2g, sodium carbonate 4g, deionized water 600g carry out mix and blend, composite prepared；
6) taking a leaching and scald tank, add clear water in tank, heating is to boiling, and the Fructus Fici after then step 5 being processed is put into wherein, and 6min is scalded in leaching；
7) after end is scalded in above-mentioned steps 4 leaching, rapidly Fructus Fici is taken out, be then placed in frozen water and cool down rapidly Fructus Fici, then take out, dry；
8) by step 7 cooling after Fructus Fici be placed in vacuum and low temperature air drier, control temperature at 80 DEG C, then sterilization incense is set at air port place, be dried to Fructus Fici be water content when 6%, can stop drying, collect；
Described sterilization incense adopts: Radix Sophorae Flavescentis extract 2g, Fructus Zanthoxyli extract 1g, Fructus cnidii extract 2-3g, Eucalyptus wood powder 30g, Lignum cinnamomi camphorae wood powder 10g, gelatin substrate 15g be stirred composite after, prepare；
9) being placed in freezer by the product after collection, controlling temperature is 1 DEG C, humidity 25%, seals after preserving 2 days, takes out, employing vacuum bag packages；
Embodiment 2
A kind of preparation method without flower dry fruit, step is as follows:
1) the fresh Fructus Fici of market purchase, within Fructus Fici ensures that the shedding time ensures 48 hours, and selects the Fructus Fici of same kind, and purchase pluck after Fructus Fici must assure that the root base of a fruit smoothes out；
2) tentatively being cleaned by above-mentioned Fructus Fici, be then placed in freezer, pre-cooling 2h, the temperature in freezer controls at 5 DEG C, and it is 15% that gas concentration lwevel controls, humid control is 68%；
3) after being taken out by the Fructus Fici after pre-cooling in step 1, taking light salt brine and Fructus Fici carries out a drip washing, then adopting clear water again to rinse the light salt brine being attached to Fructus Fici surface, the concentration of light salt brine is advisable 7%；
4) Fructus Fici after above-mentioned cleaning is taken out, then it is dried naturally or cold wind dries up, then adopt antistaling agent to carry out once full fruit and spray；
5) Fructus Fici of antistaling agent after above-mentioned sprinkling being put into drying baker, controlling oven temperature is 80 DEG C, then puts it into wherein, and baking is until after the antistaling agent on fruit dries and gauffer occurs in peel, taking out；
Antistaling agent is selected: after chitosan 3g, tea polyphenols 5g, green tea powder 4g, Fructus Zanthoxyli extract 3g, sodium alginate 3g, potassium sorbate 3g, lactic acid 4g, sodium tartrate 4g, tea saponin 3g, citric acid 3g, ferrous sulfate 3g, sodium carbonate 5g, deionized water 800g carry out mix and blend, composite prepared；
6) taking a leaching and scald tank, add clear water in tank, heating is to boiling, and the Fructus Fici after then step 5 being processed is put into wherein, and 8min is scalded in leaching；
7) after end is scalded in above-mentioned steps 4 leaching, rapidly Fructus Fici is taken out, be then placed in frozen water and cool down rapidly Fructus Fici, then take out, dry；
8) by step 7 cooling after Fructus Fici be placed in vacuum and low temperature air drier, control temperature at 80-90 DEG C, then sterilization incense is set at air port place, be dried to Fructus Fici be water content when 6-8%, can stop drying, collect；
Described sterilization incense adopts: Radix Sophorae Flavescentis extract 3g, Fructus Zanthoxyli extract 3g, Fructus cnidii extract 3g, Eucalyptus wood powder 40g, Lignum cinnamomi camphorae wood powder 20g, gelatin substrate 25g be stirred composite after, prepare；
9) being placed in freezer by the product after collection, controlling temperature is 2 DEG C, humidity 35%, seals after preserving 3 days, takes out, employing vacuum bag packages；
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 without flower dry fruit, it is characterised in that step is as follows:
1) the fresh Fructus Fici of market purchase, within Fructus Fici ensures that the shedding time ensures 48 hours, and selects the Fructus Fici of same kind, and purchase pluck after Fructus Fici must assure that the root base of a fruit smoothes out；
2) tentatively being cleaned by above-mentioned Fructus Fici, be then placed in freezer, pre-cooling 1-2h, the temperature in freezer controls at 3-5 DEG C, and gas concentration lwevel controls as 13-15%, humid control at 60-68%；
3) after being taken out by the Fructus Fici after pre-cooling in step 1, taking light salt brine and Fructus Fici carries out a drip washing, then adopting clear water again to rinse the light salt brine being attached to Fructus Fici surface, the concentration of light salt brine is advisable at 4-7%；
4) Fructus Fici after above-mentioned cleaning is taken out, then it is dried naturally or cold wind dries up, then adopt antistaling agent to carry out once full fruit and spray；
5) Fructus Fici of antistaling agent after above-mentioned sprinkling being put into drying baker, control oven temperature and be 60-80 DEG C, then put it into wherein, baking is until after the antistaling agent on fruit dries and gauffer occurs in peel, taking out；
Antistaling agent is selected: after chitosan 1-3g, tea polyphenols 2-5g, green tea powder 3-4g, Fructus Zanthoxyli extract 2-3g, sodium alginate 1-3g, potassium sorbate 2-3g, lactic acid 2-4g, sodium tartrate 3-4g, tea saponin 1-3g, citric acid 1-3g, ferrous sulfate 2-3g, sodium carbonate 4-5g, deionized water 600-800g carry out mix and blend, composite prepared；
6) taking a leaching and scald tank, add clear water in tank, heating is to boiling, and the Fructus Fici after then step 5 being processed is put into wherein, and 6-8min is scalded in leaching；
7) after end is scalded in above-mentioned steps 4 leaching, rapidly Fructus Fici is taken out, be then placed in frozen water and cool down rapidly Fructus Fici, then take out, dry；
8) by step 7 cooling after Fructus Fici be placed in vacuum and low temperature air drier, control temperature at 80-90 DEG C, then sterilization incense is set at air port place, be dried to Fructus Fici be water content when 6-8%, can stop drying, collect；
Described sterilization incense adopts: Radix Sophorae Flavescentis extract 2-3g, Fructus Zanthoxyli extract 1-3g, Fructus cnidii extract 2-3g, Eucalyptus wood powder 30-40g, Lignum cinnamomi camphorae wood powder 10-20g, gelatin substrate 15-25g be stirred composite after, prepare；
9) being placed in freezer by the product after collection, controlling temperature is 1-2 DEG C, humidity 25-35%, seals after preserving 2-3 days, takes out, employing vacuum bag packages.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610122023.9A CN105724560A (en) | 2016-03-03 | 2016-03-03 | Method for preparing dried figs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610122023.9A CN105724560A (en) | 2016-03-03 | 2016-03-03 | Method for preparing dried figs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105724560A true CN105724560A (en) | 2016-07-06 |
Family
ID=56249065
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610122023.9A Withdrawn CN105724560A (en) | 2016-03-03 | 2016-03-03 | Method for preparing dried figs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105724560A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359550A (en) * | 2016-08-29 | 2017-02-01 | 盛林蓝莓集团股份有限公司 | Fresh keeping method of blueberries |
| CN106417567A (en) * | 2016-09-09 | 2017-02-22 | 安徽省怡果生态科技有限公司 | Cold-chain and refrigeration preservation method of fresh figs |
| CN114651867A (en) * | 2022-03-29 | 2022-06-24 | 湖南省林业科学院 | Gardenia fruit treatment method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613506A (en) * | 2003-11-03 | 2005-05-11 | 中国农业科学院农产品加工研究所 | Sterilizing fumet and industrial manufacture |
| CN103704327A (en) * | 2013-12-16 | 2014-04-09 | 苏州安特实业有限公司 | Kiwi fruit preservative and preparation method thereof |
-
2016
- 2016-03-03 CN CN201610122023.9A patent/CN105724560A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1613506A (en) * | 2003-11-03 | 2005-05-11 | 中国农业科学院农产品加工研究所 | Sterilizing fumet and industrial manufacture |
| CN103704327A (en) * | 2013-12-16 | 2014-04-09 | 苏州安特实业有限公司 | Kiwi fruit preservative and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 孙健等主编: "《亚热带水果加工技术手册》", 31 July 2015, 北京：中国农业科学技术出版社 * |
| 黄林生主编: "《果品加工新技术与营销》", 31 January 2011, 北京：金盾出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106359550A (en) * | 2016-08-29 | 2017-02-01 | 盛林蓝莓集团股份有限公司 | Fresh keeping method of blueberries |
| CN106417567A (en) * | 2016-09-09 | 2017-02-22 | 安徽省怡果生态科技有限公司 | Cold-chain and refrigeration preservation method of fresh figs |
| CN114651867A (en) * | 2022-03-29 | 2022-06-24 | 湖南省林业科学院 | Gardenia fruit treatment method |
| CN114651867B (en) * | 2022-03-29 | 2023-08-18 | 湖南省林业科学院 | Gardenia fruit treatment method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103933101B (en) | Processing method of Bassia rapa L. extract | |
| CN107712640A (en) | A kind of compound Chinese yam powder and preparation method thereof | |
| CN105724560A (en) | Method for preparing dried figs | |
| CN105709149A (en) | Medicinal plant selenium-enriched and zinc-enriched enzyme and preparation method thereof | |
| CN105767134A (en) | Preparation method of dried kiwi fruits | |
| CN103156136A (en) | Manufacturing method of lily powder | |
| CN105505669A (en) | Production method of sticky rice-snow pear rice wine | |
| CN104082447A (en) | Hair-blacking beauty and healthcare tea and preparation method thereof | |
| CN107897339A (en) | The preparation method of dried strawberry | |
| CN109221584A (en) | A kind of processing method of selenium-rich health red bayberry | |
| CN109363046A (en) | Sugarless type folium cortex eucommiae compound solid beverage and preparation method for conditioning subhealthy state | |
| CN111150016A (en) | Preparation method of dried fig | |
| CN102793096A (en) | Method for producing chitosan oligosaccharide ready-to-eat vegetables | |
| CN105962216A (en) | Pickled Chinese cabbage shreds with desmodium triquetrum and sunstroke preventing and heat clearing functions and method for manufacturing pickled Chinese cabbage shreds | |
| CN105725132A (en) | Making method for rinsed brassica chinensis var chinensis | |
| CN106036669A (en) | Herba hemipiliae flabellatae pickled Chinese cabbage shreds capable of nourishing yin and moistening lung and preparation method of herba hemipiliae flabellatae pickled Chinese cabbage shreds | |
| CN105361175A (en) | Method for preparing okra and ginseng composite nutritive buccal tablets | |
| CN105360491A (en) | Health care tea capable of clearing heat to cool blood and fabrication method thereof | |
| CN107912729A (en) | The preparation method of banana figs | |
| CN105248642A (en) | Prawn and garlic juice beverage capable of improving intelligence and refreshing and preparation method of prawn and garlic juice beverage | |
| CN104856119A (en) | Heat-clearing and nerve-calming sashimi and preparation method thereof | |
| CN104323178A (en) | Chinese cabbage pickling method | |
| CN109730225A (en) | A kind of folium cortex eucommiae compound liver-protecting solid beverage and preparation method thereof | |
| CN110537659A (en) | Sulfur-free drying method for edible and medicinal fungi | |
| CN107712722A (en) | A kind of processing method of dry mustard |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160706 |