CN105962182A - Processing method of mouthfeel improving water boiled petasites japonicus rhizomes - Google Patents
Processing method of mouthfeel improving water boiled petasites japonicus rhizomes Download PDFInfo
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- CN105962182A CN105962182A CN201610289060.9A CN201610289060A CN105962182A CN 105962182 A CN105962182 A CN 105962182A CN 201610289060 A CN201610289060 A CN 201610289060A CN 105962182 A CN105962182 A CN 105962182A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 51
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- 240000003296 Petasites japonicus Species 0.000 title abstract description 10
- 235000003823 Petasites japonicus Nutrition 0.000 title abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 134
- 238000009835 boiling Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 46
- 238000001816 cooling Methods 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 5
- 244000248349 Citrus limon Species 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 239000002994 raw material Substances 0.000 abstract description 33
- 235000015165 citric acid Nutrition 0.000 abstract 5
- 238000000034 method Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 7
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 6
- 238000006386 neutralization reaction Methods 0.000 description 6
- 235000019606 astringent taste Nutrition 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 229910052738 indium Inorganic materials 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000004965 peroxy acids Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- VQKFNUFAXTZWDK-UHFFFAOYSA-N alpha-methylfuran Natural products CC1=CC=CO1 VQKFNUFAXTZWDK-UHFFFAOYSA-N 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000002596 correlated effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910044991 metal oxide Inorganic materials 0.000 description 1
- 150000004706 metal oxides Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to a processing method of mouthfeel improving water boiled petasites japonicus rhizomes. The petasites japonicus rhizome raw materials are added into citric acid solution to conduct a full pre-boiling for a pre-boiling time of 7-12 min. The citric acid solution is prepared by adding 520-560 g of citric acids into every 1000 kg of water. The mass ratio of the petasites japonicus rhizome raw materials and the citric acid solution is 1: 5. The temperature of the citric acid solution is 95-100 DEG C and the pH value is 3.9-4.3. The canned water boiled petasites japonicus rhizomes prepared by the processing method of the water boiled petasites japonicus rhizomes have the advantages of improving the blackening phenomena of the petasites japonicus rhizome raw materials and improving the mouthfeel of the petasites japonicus rhizomes. The petasites japonicus rhizome outer skin is low in viscosity, high in toughness and easy for peeling.
Description
The application is with filing date on 06 09th, 2014, Application No. 201410251908.X, invention
Create the patent of invention divisional application as female case of entitled " processing method on a kind of decocting in water mountain ".
Technical field
The present invention relates to processing technique field, mountain, particularly to the processing on a kind of decocting in water mountain improving mouthfeel
Method.
Background technology
Mountain formal name used at school Petasites japonicus, also known as the palm leaf vegetables, LAOSHANQIN, Rhizoma petasitis japonici, is grown in endroit sylvan life,
In the other moist thick grass of trench, it is distributed in China Fujian, Zhejiang, Jiangxi, Anhui, Sichuan, Hubei, Shan more
The ground such as west, are the pollution-free natural pollution-free foods of a kind of high protein, low fat, low starch, multifilament.I
State is to process in Sichuan the earliest, with after Sal pickle one month again desalination be processed into canned decocting in water mountain, product
Substantially export Japan, the end of the nineties Zhejiang, Fujian, Jiangxi etc. saves and starts to be developed to field planting, and by looking forward to
Canned decocting in water mountain outlet Japan is processed in industry purchase, adds the duration in annual mid-May to mid-July.
At present, the general pre-cooking method of clear water that uses during the processing on traditional canned decocting in water mountain, and mountain
Having the ferrum of certain content in raw material, ferroelectric metal oxide easily causes mountain plateau material blackening, therefore tradition
Mountain processing method mountain plateau material blackening phenomena easily occurs.The source of mountain plateau material iron-holder is mainly:
The soil iron-holder of plantation mountain plateau material is higher；Plantation family is used for cleaning the water source of mountain plateau material after harvesting and contains
Iron is higher；The water source iron-holder that raw material uses in the course of processing is higher.Add for above-mentioned traditional mountain
The deficiency of work technique, those skilled in the art have had a go at multiple technologies improvement, but mountain plateau material blackening problem
Yet suffering from, the effect of color protection of mountain plateau material is poor；Additionally, the mountain plateau that traditional mountain processing method produces
Material crust viscosity is high, toughness is low, causes mountain plateau material peeling difficulty；The most traditional mountain processing method is raw
The mountain produced there is also the problem that mouthfeel is the most puckery.
Summary of the invention
The technical problem to be solved is to provide one, and to improve mountain plateau material blackening phenomena, mountain easy
Peeling and the processing method on canned decocting in water mountain in good taste.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is to disclose adding of a kind of decocting in water mountain
Work method, adds mountain plateau material in citric acid solution, fully precooks, described in the time of precooking be
7-12min, described citric acid solution is by the proportional arrangement adding 520-560g citric acid in every 1000kg water
Forming, described mountain plateau material is 1:5 with the mass ratio of the water in described citric acid solution, described citric acid solution
Temperature be 95～100 DEG C, pH value is 3.9-4.3.
The beneficial effects of the present invention is:
(1) during canned decocting in water mountain processing, add appropriate citric acid, come by acid-base neutralization
Reduce the iron oxide content of raw material.The proportioning of the water, citric acid and the mountain plateau material that add by weight makes
Citric acid and the acid-base neutralization of ferrum oxide reach to react suitable degree, are substantially improved mountain plateau material blackening phenomena,
There is good effect of color protection；
(2) pH value of procitric acid solution of precooking is 3.9-4.3, and the pH value after precooking is 4.2-4.5, in advance
PH stable before and after boiling, makes the sense of the mountain pass after processing no longer have astringent taste, also will not peracid；
(3) because adding citric acid, make mountain plateau material crust viscosity step-down, toughness improve, facilitate follow-up going
Skin operates；
(4) citric acid that the present invention uses is untethered additive, safety and Health；
(5) present invention process is simple to operation, and production efficiency is high, is suitable for the industry rule on canned decocting in water mountain
Modelling is processed.
Detailed description of the invention
By describing the technology contents of the present invention, structural feature in detail, being realized purpose and effect, below in conjunction with
Embodiment is explained in detail.
The design of most critical of the present invention is: uses the ferrum oxide in citric acid and in mountain plateau material, seeks simultaneously
Find the optimum composition proportion of reaction and reaction condition, thus reach good effect of color protection.
The processing method on a kind of decocting in water mountain that the present invention provides, adds mountain plateau material in citric acid solution,
Fully precook, described in the time of precooking be 7-12min, described citric acid solution is by every 1000kg water
The proportional arrangement adding 520-560g citric acid forms, described mountain plateau material and the water in described citric acid solution
Mass ratio be 1:5, the temperature of described citric acid solution is 95～100 DEG C, and pH value is 3.9-4.3.
Knowable to foregoing description, the beneficial effects of the present invention is:
(1) during canned decocting in water mountain processing, add appropriate citric acid, come by acid-base neutralization
Reduce the iron oxide content of raw material.The proportioning of the water, citric acid and the mountain plateau material that add by weight makes
Citric acid and the acid-base neutralization of ferrum oxide reach to react suitable degree, are substantially improved mountain plateau material blackening phenomena,
There is good effect of color protection；
(2) pH value of procitric acid solution of precooking is 3.9-4.3, and the pH value after precooking is 4.2-4.5, in advance
PH stable before and after boiling, makes the sense of the mountain pass after processing no longer have astringent taste, also will not peracid；
(3) because adding citric acid, make mountain plateau material crust viscosity step-down, toughness improve, facilitate follow-up going
Skin operates；
(4) citric acid that the present invention uses is untethered additive, safety and Health；
(5) present invention process is simple to operation, and production efficiency is high, is suitable for the industry rule on canned decocting in water mountain
Modelling is processed.
Embodiment one
Being classified by specification size by fresh mountain plateau material, length is big more than or equal to 60cm and base diameter
In or be big specification class raw material equal to the mountain plateau material of 1.70cm, remaining is small dimension class raw material, by similar rule
The raw material of lattice is tied up according to often tying 12-15kg；Choose a length of 300cm, a width of 150cm, a height of 100cm
The saucepan of stainless steel material, saucepan adds 2500kg water, 1350g citric acid, regulation pH value is
4.1, it is heated to 100 DEG C；That chooses stainless steel material boils frame, is put into by the big specification class raw material tied and boils basket
In, place about 500kg raw material for every basket, frame will be boiled with driving and hang in saucepan and precook, when raw material is precooked
Between be 11min, after fully precooking, will boil frame with driving and hang out saucepan, then frame will be boiled with driving a vehicle and hang in cooling pan
In carry out being cooled to room temperature with circulating water, the time that circulating water carries out cooling down is 3 hours, after raw material is precooked
PH value is 4.4.
The beneficial effect of embodiment 1: now, not turning black phenomenon in the mountain obtained, overcomes mountain to send out completely
Black phenomenon；Mountain pass sense is moderate；Peeling difficulty is low；Each component proportion in embodiment 1 is optimal proportion.
Mountain finished product color and luster is limpid, and compared with fresh mountain, mouthfeel becomes crisp, tender, better to eat.
Embodiment two
Being classified by specification size by fresh mountain plateau material, length is big more than or equal to 60cm and base diameter
In or be big specification class raw material equal to the mountain plateau material of 1.70cm, remaining is small dimension class raw material, by similar rule
The raw material of lattice is tied up according to often tying 12-15kg；Choose a length of 300cm, a width of 150cm, a height of 100cm
The saucepan of stainless steel material, saucepan adds 2500kg water, 1300g citric acid, regulation pH value is
4.3, it is heated to 100 DEG C；That chooses stainless steel material boils frame, is put into by the big specification class raw material tied and boils basket
In, place about 500kg raw material for every basket, frame will be boiled with driving and hang in saucepan and precook, when raw material is precooked
Between be 11min, after fully precooking, will boil frame with driving and hang out saucepan, then frame will be boiled with driving a vehicle and hang in cooling pan
In carry out being cooled to room temperature with circulating water, the time that circulating water carries out cooling down is 3 hours, after raw material is precooked
PH value is 4.5.
The beneficial effect of embodiment 2: now, only there is phenomenon of turning black on a small quantity in the mountain obtained, turns black in mountain
Phenomenon is greatly improved；Mountain pass sense is moderate；Peeling difficulty is low, and each component proportion in embodiment 2 is
More excellent proportioning.
Embodiment three
Being classified by specification size by fresh mountain plateau material, length is big more than or equal to 60cm and base diameter
In or be big specification class raw material equal to the mountain plateau material of 1.70cm, remaining is small dimension class raw material, by similar rule
The raw material of lattice is tied up according to often tying 12-15kg；Choose a length of 300cm, a width of 150cm, a height of 100cm
The saucepan of stainless steel material, saucepan adds 2500kg water, 1400g citric acid, regulation pH value is
3.9, it is heated to 100 DEG C；That chooses stainless steel material boils frame, is put into by the big specification class raw material tied and boils basket
In, place about 500kg raw material for every basket, frame will be boiled with driving and hang in saucepan and precook, when raw material is precooked
Between be 11min, after fully precooking, will boil frame with driving and hang out saucepan, then frame will be boiled with driving a vehicle and hang in cooling pan
In carry out being cooled to room temperature with circulating water, the time that circulating water carries out cooling down is 3 hours, after raw material is precooked
PH value is 4.2.
The beneficial effect of embodiment 3: now, there is not blackout phenomenon, overcomes mountain completely in the mountain obtained
Blackout phenomenon；Mountain pass sense slightly acid, is effectively improved the astringent taste on mountain；Peeling difficulty is low, in embodiment 3
Each component proportion is more excellent proportioning.
For the time of precooking, the time is too short, does not reaches the effect preventing mountain from turning black；Precook time mistake
Long then can affect mountain pass sense.
The present invention is characterized by the kind finding each formula and content ratio, adds subacidity and does not reaches effect of color protection,
Add excessive acid and affect products taste.
Identical in the water yield, in the case of heating-up temperature is identical, precook time, stream with the raw material amount of putting into, raw material
Water cooling time, citric acid adding amount and after precooking raw material pH value be test parameters, from mountain pass sense, color
Carry out result judgement with peeling three aspects of difficulty, carry out 10 tests, details such as table 1:
Table 1
As shown in Table 1, in the processing method on the decocting in water mountain of embodiment 1, the kind of each formula compares with content
For suitably, there is good effect of color protection, mountain plateau material is in good taste, peeling difficulty is low beneficial effect.
In sum, the processing method on the decocting in water mountain that the present invention provides provides the benefit that:
(1) during canned decocting in water mountain processing, add appropriate citric acid, come by acid-base neutralization
Reduce the iron oxide content of raw material.2500kg water, 1350g citric acid and the 500kg added by weight
The proportioning of mountain plateau material makes citric acid reach to react optimum degree with the acid-base neutralization of ferrum oxide, and raw material is not
Variable color, has good effect of color protection；
(2) pH value before precooking is 3.9-4.3, and the pH value after precooking is 4.2-4.5, the PH before and after precooking
Value stabilization, makes the sense of the mountain pass after processing no longer have astringent taste, also will not peracid；
(3) because adding citric acid, make mountain plateau material crust viscosity step-down, toughness improve, facilitate follow-up going
Skin operates；
(4) citric acid that the present invention uses is untethered additive, safety and Health；
(5) present invention process is simple to operation, and production efficiency is high, is suitable for the industry rule on canned decocting in water mountain
Modelling is processed；
(6) finished product color and luster is limpid, and compared with fresh mountain, mouthfeel becomes crisp, tender, better to eat.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, every profit
The equivalent structure made by description of the invention content or equivalence flow process conversion, or directly or indirectly it is used in it
The technical field that he is correlated with, is the most in like manner included in the scope of patent protection of the present invention.
Claims (3)
1. the processing method on the decocting in water mountain improving mouthfeel, it is characterised in that mountain plateau material is added lemon
In lemon acid solution, precook, described in the time of precooking be 7-12min, described citric acid solution is by every 1000kg
The proportional arrangement adding 520-560g citric acid in water forms, in described mountain plateau material and described citric acid solution
The mass ratio of water be 1:5, the temperature of described citric acid solution is 95～100 DEG C, and pH value is 3.9-4.3；
Described mountain plateau material is classified and ties up,
Being placed in saucepan by citric acid solution, the mountain plateau material after classifying and tie up is put into and is boiled in frame, will boil
Frame hangs in saucepan and precooks；
Mountain plateau material after precooking is cooled down,
Mountain plateau material after cooling is carried out tinning, it is thus achieved that the described decocting in water mountain improving mouthfeel.
The processing method on the decocting in water mountain improving mouthfeel the most according to claim 1, it is characterised in that
Described saucepan or the material boiling frame are stainless steel material.
The processing method on the decocting in water mountain improving mouthfeel the most according to claim 1, it is characterised in that
Being added in citric acid solution by mountain plateau material, fully precook, described citric acid solution is by every 1000kg
The proportional arrangement adding 540g citric acid in water forms, described mountain plateau material and the water in described citric acid solution
Mass ratio be 1:5, the temperature of described citric acid solution is 100 DEG C, and the pH value of described citric acid solution is
4.1。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610289060.9A CN105962182A (en) | 2014-06-09 | 2014-06-09 | Processing method of mouthfeel improving water boiled petasites japonicus rhizomes |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410251908.XA CN103976307B (en) | 2014-06-09 | 2014-06-09 | The processing method of a kind of poach mountain Lu |
| CN201610289060.9A CN105962182A (en) | 2014-06-09 | 2014-06-09 | Processing method of mouthfeel improving water boiled petasites japonicus rhizomes |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410251908.XA Division CN103976307B (en) | 2014-06-09 | 2014-06-09 | The processing method of a kind of poach mountain Lu |
Publications (1)
| Publication Number | Publication Date |
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| CN105962182A true CN105962182A (en) | 2016-09-28 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410251908.XA Expired - Fee Related CN103976307B (en) | 2014-06-09 | 2014-06-09 | The processing method of a kind of poach mountain Lu |
| CN201610289328.9A Pending CN105962183A (en) | 2014-06-09 | 2014-06-09 | Processing method of water boiled petasites japonicus rhizomes low in outer skin viscosity and high in toughness |
| CN201610288458.0A Pending CN105962181A (en) | 2014-06-09 | 2014-06-09 | Canned poached petasites japonicus |
| CN201610289060.9A Pending CN105962182A (en) | 2014-06-09 | 2014-06-09 | Processing method of mouthfeel improving water boiled petasites japonicus rhizomes |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410251908.XA Expired - Fee Related CN103976307B (en) | 2014-06-09 | 2014-06-09 | The processing method of a kind of poach mountain Lu |
| CN201610289328.9A Pending CN105962183A (en) | 2014-06-09 | 2014-06-09 | Processing method of water boiled petasites japonicus rhizomes low in outer skin viscosity and high in toughness |
| CN201610288458.0A Pending CN105962181A (en) | 2014-06-09 | 2014-06-09 | Canned poached petasites japonicus |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109197995A (en) * | 2018-08-13 | 2019-01-15 | 江西鹏鑫食品有限公司 | A kind of preparation method of petasites tatewakianus kitam can |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686956A (en) * | 2015-01-09 | 2015-06-10 | 广德志云笋业有限公司 | Method for processing and storing petasitespalmataA. Gray |
| CN105029272A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Processing method for instant petasites palmata |
| CN106387747A (en) * | 2016-09-06 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Processing method of ready-to-eat petasites palmata |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194699A (en) * | 2007-11-05 | 2008-06-11 | 张瑞琥 | Production technology for artichoke can |
| CN101690512A (en) * | 2009-10-19 | 2010-04-07 | 三明市鑫兴食品有限公司 | Method for processing petasites tricholobus by water boiling |
| CN101991072A (en) * | 2010-11-15 | 2011-03-30 | 盐城市海苑食品有限公司 | Producing process of ready-to-eat salt artemisia halodendron vegetable |
| CN103798672A (en) * | 2014-03-11 | 2014-05-21 | 福建师范大学 | Preparation method of instant arisaema japonicum |
-
2014
- 2014-06-09 CN CN201410251908.XA patent/CN103976307B/en not_active Expired - Fee Related
- 2014-06-09 CN CN201610289328.9A patent/CN105962183A/en active Pending
- 2014-06-09 CN CN201610288458.0A patent/CN105962181A/en active Pending
- 2014-06-09 CN CN201610289060.9A patent/CN105962182A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194699A (en) * | 2007-11-05 | 2008-06-11 | 张瑞琥 | Production technology for artichoke can |
| CN101690512A (en) * | 2009-10-19 | 2010-04-07 | 三明市鑫兴食品有限公司 | Method for processing petasites tricholobus by water boiling |
| CN101991072A (en) * | 2010-11-15 | 2011-03-30 | 盐城市海苑食品有限公司 | Producing process of ready-to-eat salt artemisia halodendron vegetable |
| CN103798672A (en) * | 2014-03-11 | 2014-05-21 | 福建师范大学 | Preparation method of instant arisaema japonicum |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109197995A (en) * | 2018-08-13 | 2019-01-15 | 江西鹏鑫食品有限公司 | A kind of preparation method of petasites tatewakianus kitam can |
| CN109197995B (en) * | 2018-08-13 | 2021-09-24 | 江西鹏鑫食品有限公司 | Preparation method of canned Shanlu vegetable |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105962181A (en) | 2016-09-28 |
| CN105962183A (en) | 2016-09-28 |
| CN103976307B (en) | 2016-04-13 |
| CN103976307A (en) | 2014-08-13 |
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