CN105994901A - Processing technology of health-care preserved onions - Google Patents
Processing technology of health-care preserved onions Download PDFInfo
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- CN105994901A CN105994901A CN201610361446.6A CN201610361446A CN105994901A CN 105994901 A CN105994901 A CN 105994901A CN 201610361446 A CN201610361446 A CN 201610361446A CN 105994901 A CN105994901 A CN 105994901A
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- Prior art keywords
- bulbus allii
- sugar
- allii cepae
- health
- processing technology
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- 241000234282 Allium Species 0.000 title abstract description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title abstract description 8
- 238000005516 engineering process Methods 0.000 title abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 3
- 239000007788 liquid Substances 0.000 claims description 22
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 235000009569 green tea Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000004806 packaging method and process Methods 0.000 claims description 10
- 230000036541 health Effects 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 241000238631 Hexapoda Species 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000002775 capsule Substances 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 102000004169 proteins and genes Human genes 0.000 claims description 4
- 108090000623 proteins and genes Proteins 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 238000009738 saturating Methods 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 241000205585 Aquilegia canadensis Species 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims description 2
- 239000004299 sodium benzoate Substances 0.000 claims description 2
- 235000010234 sodium benzoate Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 206010028980 Neoplasm Diseases 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 201000011510 cancer Diseases 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 230000032683 aging Effects 0.000 abstract 1
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000019604 hot taste sensations Nutrition 0.000 abstract 1
- 230000035699 permeability Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 230000036772 blood pressure Effects 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000004302 potassium sorbate Substances 0.000 description 2
- 235000010241 potassium sorbate Nutrition 0.000 description 2
- 229940069338 potassium sorbate Drugs 0.000 description 2
- 230000028327 secretion Effects 0.000 description 2
- BGKHCLZFGPIKKU-UHFFFAOYSA-N (13E,15S)-15-hydroxy-9-oxo-prosta-10,13-dienoic acid Natural products CCCCCC(O)C=CC1C=CC(=O)C1CCCCCCC(O)=O BGKHCLZFGPIKKU-UHFFFAOYSA-N 0.000 description 1
- 229910001369 Brass Inorganic materials 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- JKMGDISLOMKFOX-DOYZGLONSA-N Fritschiellaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)C(=O)C(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C JKMGDISLOMKFOX-DOYZGLONSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- YECXHLPYMXGEBI-ZNQVSPAOSA-N adonixanthin Chemical compound C([C@H](O)C(=O)C=1C)C(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)C[C@@H](O)CC1(C)C YECXHLPYMXGEBI-ZNQVSPAOSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 239000010951 brass Substances 0.000 description 1
- 150000003943 catecholamines Chemical class 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 210000000514 hepatopancreas Anatomy 0.000 description 1
- 239000005555 hypertensive agent Substances 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000004347 intestinal mucosa Anatomy 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 210000005259 peripheral blood Anatomy 0.000 description 1
- 239000011886 peripheral blood Substances 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003180 prostaglandins Chemical class 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a processing technology of health-care preserved onions, and belongs to the field of food processing. The processing technology is characterized by comprising the following technological processes of a processing technology: performing material selection; peeling; deodorizing; preparing a sugar solution; performing sugar permeability; drying; andpackaging. The processing technology has the beneficial effects that products are moderate in soft and hard degrees, light in hot taste, fine and smooth in mouth feel, tender and crisp in tissue, and clear and melodious in fragrance and crispness, and has the special fresh and fragrant flavor of onions. The health-care preserved onions not only are high in nutrient value and rich in varied nutrient substances and trace elements, can stimulate the appetite and promote digestion, have the efficacies of softening blood vessels, reducing blood sugar, preventing cancer and resisting ageing, and are a health-preserving food which is environment-friendly, healthy, nutritive and delicious.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the processing technique of a kind of Bulbus Allii Cepae health preserved fruits.
Background technology
Bulbus Allii Cepae, Bulbus Allii Cepae has another name called ball Herba Alii fistulosi, onion, Onion, onion, belongs to Liliaceae Allium, is 2 years raw herbaceous plant.Onion brass to the most faint yellow, scale meat, micro-Huang and soft, organize fine and closely woven, pungent is denseer, oblateness.Bulbus Allii Cepae is warm in nature, acrid-sweet flavor.Eliminate the phlegm, diuresis, stomach-invigorating intestine-moisturizing, the function such as removing toxic substances parasite killing, Bulbus Allii Cepae extract also has bactericidal action, can improve gastrointestinal tract tension force, increase digestive secretion effect.
Bulbus Allii Cepae is nutritious, and abnormal smells from the patient is pungent, can stimulate stomach, intestinal and digestive gland secretion, appetite stimulator, facilitating digestion, and Bulbus Allii Cepae is the most fatty, contains the mixture of the sulfur-containing compound that can reduce cholesterol in its quintessence oil.Bulbus Allii Cepae is current known unique prostaglandin-containing A, and prostaglandin A can be expanded blood vessel, reduce blood viscosity, thus can produce blood pressure lowering, can reduce peripheral blood vessel and increase blood flow coronarius, antithrombotic effect.Effect to hypertensive substances such as catecholamines in human body, can promote again the excretion of sodium salt, so that blood pressure drops.Bulbus Allii Cepae also has certain stimulating effect, and it can help cell to better profit from glucose, reduces blood glucose simultaneously, supplies brain cell heat energy, is the good vegetables of dietetic therapy of diabetes, the tired patient of mind.Containing the material of scorching " the oak doradexanthin " 9 of a kind of name in Bulbus Allii Cepae, this is one of current known maximally effective natural anti-cancer material, and it can stop internal biochemical mechanism variation, the growth of control cancerous cell occur, thus has anti-cancer and kill cancer action.
Bulbus Allii Cepae is generally used as flavoring agent, and economic benefit is low, can realize the comprehensive utilization to Bulbus Allii Cepae raw material, instant for being processed into Bulbus Allii Cepae health preserved fruits, and be easy to store, improve its economic worth.
Summary of the invention
Present invention aim to address the problem that Bulbus Allii Cepae economic benefit is low, it is provided that the processing technique of a kind of Bulbus Allii Cepae health preserved fruits.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of processing technique of Bulbus Allii Cepae health preserved fruits, it is characterised in that: the processing process of employing is for selecting materials → remove the peel → deodorize → preparation sugar liquid → the most sugared → dry → packaging, and concrete operation step is:
(1) select materials: selecting ripe Bulbus Allii Cepae big, that free from insect pests is gone mouldy, meat is pure white is raw material；
(2) peeling: be dipped to Bulbus Allii Cepae ball with clear water shinny, go Bulbus Allii Cepae stem, peeling；
(3) deodorize: first green tea and boiling water are soaked 20 minutes in the ratio of 1: 18, then filter and prepare green tea juice；Again Bulbus Allii Cepae is put in the green tea juice of its quality 3/5 and boil 22 minutes, pull dewatering, dry in the sun immediately out；
(4) preparation sugar liquid: desirable proteins sugar is 1: 3 with the ratio of raw material, maltose is made into the sugar liquid of 55%, adds 0.1% malic acid, 5% honeysuckle juice, 0.02% sodium benzoate；
(5) thoroughly sugared: after sugar liquid is boiled, add Bulbus Allii Cepae while hot and soak；Use repeatedly the most sugared method, every 2 hours sugar liquid individually heated concentration, improve concentration 3% every time, refunding continuation dipping after concentration while hot, repeat such operation every other day, the production cycle is 7 days, see that every Bulbus Allii Cepae is translucent state description sugar thoroughly close to saturated after inhaling sugar, until sugar concentration reaches 70%, being further continued for impregnating 3 days, saturating sugar completes；
(6) it is dried: Bulbus Allii Cepae is picked up from sugar liquid, spreads out above drip pan, enters in 67 DEG C of drying rooms and be dried, until water content reaches 8%；
(7) packaging: use capsule fineness packaging.
Beneficial effect: product of the present invention is neither too hard, nor too soft, and micro-strip is pungent, delicate mouthfeel, organizes tender and crisp, and crisp-fried is clear and melodious, has the distinctive fresh Flavor of Bulbus Allii Cepae；This product not only nutritive value is the highest, rich in multiple nutrients material and trace element, can be with appetite stimulator, and facilitating digestion, also there is vessel softening, reduce blood glucose and effect of preventing cancer and delay sanility, be a kind of green health, the health-preserving food of nutrition delicious food.
Detailed description of the invention
Embodiment 1:
A kind of processing technique of Bulbus Allii Cepae health preserved fruits, concrete operation step is:
(1) select materials: selecting ripe Bulbus Allii Cepae big, that free from insect pests is gone mouldy, Bulbus Allii Cepae meat is pure white is raw material；
(2) peeling: be dipped to Bulbus Allii Cepae ball with clear water shinny, go Bulbus Allii Cepae stem, peeling；
(3) deodorize: first green tea and boiling water are soaked 15 minutes in the ratio of 1: 47, then filter and prepare green tea juice；Again Bulbus Allii Cepae is put in the green tea juice of its quality 1/4 and boil 32 minutes, pull dewatering, dry in the sun immediately out；
(4) preparation sugar liquid: desirable proteins sugar is 3: 4 with the ratio of raw material, protein sugar is made into the sugar liquid of 60%, adds 0.25% citric acid, 1% Sal, 0.07% potassium sorbate；
(5) thoroughly sugared: after sugar liquid is boiled, add Bulbus Allii Cepae while hot and soak；Use repeatedly the most sugared method, every 16 hours sugar liquid individually heated concentration, improve concentration 2% every time, refunding continuation dipping after concentration while hot, repeat such operation every other day, the production cycle is 22 days, see that every Bulbus Allii Cepae is translucent state description sugar thoroughly close to saturated after inhaling sugar, until sugar concentration reaches 85%, being further continued for impregnating 7 days, saturating sugar completes；
(6) it is dried: Bulbus Allii Cepae is picked up from sugar liquid, spreads out above drip pan, enters in 80 DEG C of drying rooms and be dried, until water content reaches 12%；
(7) packaging: use capsule fineness packaging.
Embodiment 2:
A kind of processing technique of Bulbus Allii Cepae health preserved fruits, concrete operation step is:
(1) select materials: selecting ripe Bulbus Allii Cepae big, that free from insect pests is gone mouldy, Bulbus Allii Cepae meat is pure white is raw material；
(2) peeling: be dipped to Bulbus Allii Cepae ball with clear water shinny, go Bulbus Allii Cepae stem, peeling；
(3) deodorize: first green tea and boiling water are soaked 18 minutes in the ratio of 1: 35, then filter and prepare green tea juice；Again Bulbus Allii Cepae is put in the green tea juice of its quality 1/2 and boil 25 minutes, pull dewatering, dry in the sun immediately out；
(4) preparation sugar liquid: required fructose is 1: 1 with the ratio of raw material, fructose is made into the sugar liquid of 40%, adds 0.75% citric acid, 2.5% Sal, 0.04% potassium sorbate；
(5) thoroughly sugared: after sugar liquid is boiled, add Bulbus Allii Cepae while hot and soak；Use repeatedly the most sugared method, every 36 hours sugar liquid individually heated concentration, improve concentration 5% every time, refunding continuation dipping after concentration while hot, repeat such operation every other day, the production cycle is 14 days, see that every Bulbus Allii Cepae is translucent state description sugar thoroughly close to saturated after inhaling sugar, until sugar concentration reaches 65%, being further continued for impregnating 5 days, saturating sugar completes；
(6) it is dried: Bulbus Allii Cepae is picked up from sugar liquid, spreads out above drip pan, enters in 88 DEG C of drying rooms and be dried, until water content reaches 18%, spread last layer river white sugar after drying；
(7) packaging: use capsule fineness packaging.
Part that the present invention does not relate to is the most same as the prior art maybe can use prior art to be realized.
Claims (1)
1. the processing technique of a Bulbus Allii Cepae health preserved fruits, it is characterised in that: the processing process of employing is for selecting materials → remove the peel → deodorize → preparation sugar liquid → the most sugared → dry → packaging, and concrete operation step is:
(1) select materials: selecting ripe Bulbus Allii Cepae big, that free from insect pests is gone mouldy, meat is pure white is raw material；
(2) peeling: be dipped to Bulbus Allii Cepae ball with clear water shinny, go Bulbus Allii Cepae stem, peeling；
(3) deodorize: first green tea and boiling water are soaked 20 minutes in the ratio of 1: 18, then filter and prepare green tea juice；Again Bulbus Allii Cepae is put in the green tea juice of its quality 3/5 and boil 22 minutes, pull dewatering, dry in the sun immediately out；
(4) preparation sugar liquid: desirable proteins sugar is 1: 3 with the ratio of raw material, maltose is made into the sugar liquid of 55%, adds 0.1% malic acid, 5% honeysuckle juice, 0.02% sodium benzoate；
(5) thoroughly sugared: after sugar liquid is boiled, add Bulbus Allii Cepae while hot and soak；Use repeatedly the most sugared method, every 2 hours sugar liquid individually heated concentration, improve concentration 3% every time, refunding continuation dipping after concentration while hot, repeat such operation every other day, the production cycle is 7 days, see that every Bulbus Allii Cepae is translucent state description sugar thoroughly close to saturated after inhaling sugar, until sugar concentration reaches 70%, being further continued for impregnating 3 days, saturating sugar completes；
(6) it is dried: Bulbus Allii Cepae is picked up from sugar liquid, spreads out above drip pan, enters in 67 DEG C of drying rooms and be dried, until water content reaches 8%；
(7) packaging: use capsule fineness packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610361446.6A CN105994901A (en) | 2016-05-30 | 2016-05-30 | Processing technology of health-care preserved onions |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610361446.6A CN105994901A (en) | 2016-05-30 | 2016-05-30 | Processing technology of health-care preserved onions |
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| Publication Number | Publication Date |
|---|---|
| CN105994901A true CN105994901A (en) | 2016-10-12 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610361446.6A Pending CN105994901A (en) | 2016-05-30 | 2016-05-30 | Processing technology of health-care preserved onions |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376705A (en) * | 2016-09-29 | 2017-02-08 | 芜湖市三山区绿色食品产业协会 | Process for making dried healthcare onion |
| CN107173510A (en) * | 2017-06-18 | 2017-09-19 | 柴华 | A kind of preparation method of the sweet dried meat of onion |
| CN112931665A (en) * | 2021-04-07 | 2021-06-11 | 中福(天津)健康管理有限公司 | Phyllanthus emblica selenium fruit tea and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104365970A (en) * | 2014-11-25 | 2015-02-25 | 彭超昀莉 | Processing technology of honey and crisp preserved garlic |
| CN104381565A (en) * | 2014-11-19 | 2015-03-04 | 黄存英 | Processing process of honey-fried preserved garlic |
-
2016
- 2016-05-30 CN CN201610361446.6A patent/CN105994901A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104381565A (en) * | 2014-11-19 | 2015-03-04 | 黄存英 | Processing process of honey-fried preserved garlic |
| CN104365970A (en) * | 2014-11-25 | 2015-02-25 | 彭超昀莉 | Processing technology of honey and crisp preserved garlic |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106376705A (en) * | 2016-09-29 | 2017-02-08 | 芜湖市三山区绿色食品产业协会 | Process for making dried healthcare onion |
| CN107173510A (en) * | 2017-06-18 | 2017-09-19 | 柴华 | A kind of preparation method of the sweet dried meat of onion |
| CN112931665A (en) * | 2021-04-07 | 2021-06-11 | 中福(天津)健康管理有限公司 | Phyllanthus emblica selenium fruit tea and preparation method thereof |
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Application publication date: 20161012 |