CN106035960A - Production method of health preserved escarole - Google Patents
Production method of health preserved escarole Download PDFInfo
- Publication number
- CN106035960A CN106035960A CN201610492089.7A CN201610492089A CN106035960A CN 106035960 A CN106035960 A CN 106035960A CN 201610492089 A CN201610492089 A CN 201610492089A CN 106035960 A CN106035960 A CN 106035960A
- Authority
- CN
- China
- Prior art keywords
- sugar
- herba cichorii
- bar
- escarole
- pot
- 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.)
- Pending
Links
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 240000006740 Cichorium endivia Species 0.000 title abstract 6
- 235000003733 chicria Nutrition 0.000 title abstract 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 53
- 235000009508 confectionery Nutrition 0.000 claims abstract description 14
- 238000009923 sugaring Methods 0.000 claims abstract description 13
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 239000004576 sand Substances 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 26
- 239000002994 raw material Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000009835 boiling Methods 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 239000000834 fixative Substances 0.000 claims description 8
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 4
- 229960005070 ascorbic acid Drugs 0.000 claims description 4
- 239000011668 ascorbic acid Substances 0.000 claims description 4
- 230000014759 maintenance of location Effects 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
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection 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 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000016127 added sugars Nutrition 0.000 claims description 2
- 238000001035 drying Methods 0.000 claims description 2
- IZPNTDOWOBGHEG-UHFFFAOYSA-M sodium benzene formate Chemical compound [Na+].[O-]C=O.C1=CC=CC=C1 IZPNTDOWOBGHEG-UHFFFAOYSA-M 0.000 claims description 2
- 206010030113 Oedema Diseases 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000001939 inductive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 244000022372 Diospyros lotus Species 0.000 abstract 1
- 235000003333 Diospyros lotus Nutrition 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 230000027939 micturition Effects 0.000 abstract 1
- 235000019659 mouth feeling Nutrition 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- 208000004880 Polyuria Diseases 0.000 description 2
- 230000035619 diuresis Effects 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 241000208838 Asteraceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 235000019750 Crude protein Nutrition 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 241000220317 Rosa Species 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
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- GZCGUPFRVQAUEE-SLPGGIOYSA-N aldehydo-D-glucose Chemical compound OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O GZCGUPFRVQAUEE-SLPGGIOYSA-N 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000001465 calcium Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 235000019784 crude fat Nutrition 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 201000008383 nephritis Diseases 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
- 230000000050 nutritive effect Effects 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
Abstract
The invention discloses a production method of health preserved escarole, belonging to the field of food processing. The production method is characterized by comprising the following processing flows sequentially: selecting materials, pretreating, pre-cooking, sugaring, frying with sugar, selecting sand, baking and packaging. The production method has the beneficial effects that the surface of the health preserved escarole is dried and carried with slight icing sugar, thus being crispy outside and soft inside, and sweet and sour and tasty and refreshing; low-sugar pickling is adopted and diospyros lotus juice is added for taste, so that the health preserved escarole is sweet and sour non-greasy in mouthfeeling, thus better meeting the flavor of the popular; the health preserved escarole has the effects of clearing away heat and detoxifying, inducing urination and reducing edema, thus being a delicious food which is suitable for the old and the children, and green and healthy; and the production method is simply operated and the health preserved escarole is conveniently carried.
Description
Technical field
The processing method that the present invention relates to a kind of food, especially relates to the manufacture method of a kind of Herba Cichorii health preserved fruits.
Background technology
Herba Cichorii: Compositae herbaceos perennial, perennial herb, root meat, short and thick, it is again coffee Radix Raphani, improving eyesight dish, coffee
Coffee grass etc.." China National medicine will " is recorded: " heat-clearing and toxic substances removing, inducing diuresis to remove edema, stomach invigorating.For liver-fire lack of appetite, oedema due to nephritis, gastral cavilty
Damp and hot distending pain, inappetence." become containing nutrition such as abundant crude protein, crude fat, crude fibre, vitamin, carotene, calcium
Point.At present, the eating method of Herba Cichorii is various, grinds Hou and adds coffee as root is toasted and make the alternative of flavouring additive or coffee
Product；Herba Cichorii is processed into Herba Cichorii health preserved fruits, improves economic worth and the nutritive value of Herba Cichorii raw material, be also the deep of Herba Cichorii simultaneously
Processing and product increment open new way.
Summary of the invention
It is an object of the invention to provide the manufacture method of a kind of Herba Cichorii health preserved fruits, deep processing and product increment for Herba Cichorii are opened
Ward off new way, and then promote the economic development of China.
The present invention solves its technical problem and is adopted the technical scheme that:
A kind of manufacture method of Herba Cichorii health preserved fruits, it is characterised in that: use select materials → pretreatment → precook → sugaring → candy →
Sand → bake → be packaged as processing process explode → chosen by sugar, and concrete operation step is:
(1) select materials: selection physically well develops, Herba Cichorii ripe, bad without wound, rotten makees raw material；
(2) pretreatment: the Herba Cichorii chosen is cleaned, peeling, be cut into long 3cm, wide 1.5cm, the strip of thick 0.8cm, place into by
In 0.5% malic acid and the formulated color fixative solution of 0.25% ascorbic acid equal proportion, color retention 35 minutes, then use clear water
Rinse, drain；
(3) precooking: put into clear water in pot, add citric acid adjusting pH value is 4-5, heated and boiled, then pours the Herba Cichorii after color fixative into
Bar, boils 12 minutes, pulls out, soaks cool, dry in input cold water；
(4) sugaring: add sugar cure in three times: for the first time, pours in basin by Herba Cichorii bar, adds the protein sugar of 15%, stirs evenly, and loads
In leaching cylinder, pickled 20 hours；For the second time, add the protein sugar of 23%, continue pickled 24 hours；For the third time, the albumen of 35% is added
Sugar, continues pickled 22 hours, pulls out, draining sugar liquid, prepare candy；Use 3 sugarings, low sugar cure, enable Herba Cichorii bar to fill
Divide and absorb sugar liquid, agreeably sweet, improve the mouthfeel of product；
(5) candy: sugar liquid to be poured in pot and boils, add appropriate Fructus Dispyroris Loti juice, then pour Herba Cichorii bar into, after boiling, maintain 20 points
Clock, then pours into Herba Cichorii bar in leaching cylinder together with sugar liquid, soaks 4 days；
(6) sugar is fried: pulls Herba Cichorii bar, draining sugar liquid out, then sugar liquid is heated in pot, and adjustment sugar concentration is to 70%, after boiling,
Pour Herba Cichorii bar into, keep slow fire boiling to boil 35 minutes, explode into white completely until Herba Cichorii bar, sugar liquid is when being thick, adds a little benzene
Sodium formate, can take the dish out of the pot；After sugar is fried, make Herba Cichorii bar bulk, increase mouthfeel；
(7) sand is chosen: explode the Herba Cichorii bar taken the dish out of the pot and enter dish immediately, start hair-dryer and cool down, and constantly stirred, treat Herba Cichorii
There is frosting, tack-free in bar surface；
(8) bake: Herba Cichorii bar is spread out on drip pan, microwave drying under conditions of 65 DEG C, until Herba Cichorii bar water content reaches 25% i.e.
Can；
(9) packaging: seal after packaging, uses high-temperature short-time sterilization, is finished product.
Beneficial effect: product surface of the present invention is dried micro-has a frosting, soft in outer delicious and crisp, sour-sweet tasty and refreshing, uses low sugar to salt down
Stain, adds Fructus Dispyroris Loti juice tasty, sweet mouthfeel non-greasy, more meets the taste of masses；This product is nutritious, also has clear
Thermal detoxification, effect of inducing diuresis to remove edema, is a kind of all-ages, ticbit of green health, simple to operate, it is simple to carry.
Detailed description of the invention
Embodiment 1:
A kind of manufacture method of Herba Cichorii health preserved fruits, concrete operation step is:
(1) select materials: select to physically well develop, big, bad without wound, rotten Herba Cichorii ripe, individual, Rhizoma Steudnerae Henryanae make raw material；
(2) pretreatment: the raw material chosen is cleaned, peeling, it is cut into length and width and is the square shape of 2.5cm, place into by 0.36% lemon
Lemon acid and 0.23% ascorbic acid by the color fixative solution of the proportions of 1:2, color retention 50 minutes, then use clear water
Rinse, drain；
(3) precooking: put into clear water in pot, add organic acid adjusting pH value is 3, heated and boiled, then pours the raw material after color fixative into, boils
Boil 6-8 minute, pull out, input cold water soaks cool, dry；
(4) sugaring: use sugaring in five times, puts in Glucose Liquid pickled, the most in five times sugaring by raw material, by the concentration of sugar
Gradually improving, its order increasing pol is 20%, 25%, 32%, 38%, 45%, uses 5 sugarings, low sugar cure, makes raw material energy
Enough fully absorb sugar liquid, agreeably sweet, improve the mouthfeel of product；
(5) candy: sugar liquid to be poured in pot and boils, add appropriate Folium Bambusae wine, then pour raw material into, maintain 37 minutes after boiling,
Then raw material is poured in leaching cylinder together with sugar liquid, soak 36 hours；
(6) sugar is fried: pulls raw material, draining sugar liquid out, then sugar liquid is heated in pot, and adjustment sugar concentration is to 75%, after boiling, falls
Enter raw material, keep slow fire boiling to boil 60 minutes, explode into white completely until Herba Cichorii bar, sugar liquid is when being thick, adds a little preservative,
Can take the dish out of the pot；After sugar is fried, make raw material bulk, increase mouthfeel；
(7) sand is chosen: explode the raw material taken the dish out of the pot and enter dish immediately, start hair-dryer and cool down, and constantly stirred, treat stock chart
There is frosting, tack-free in face；
(8) bake: raw material is spread out on drip pan, bake under conditions of 65 DEG C, until Herba Cichorii bar water content reaches 25%；
(9) packaging: seal after packaging, uses high-temperature short-time sterilization, is finished product.
Embodiment 2:
A kind of manufacture method of Herba Cichorii health preserved fruits, concrete operation step is:
(1) select materials: selection physically well develops, Herba Cichorii big, bad without wound, rotten ripe, individual makees raw material；
(2) pretreatment: the Herba Cichorii chosen is cleaned, peeling, it is cut into long 4.5cm, wide 1.5cm, the strip of thick 0.7cm, places into
By 0.45% malic acid and 0.3% ascorbic acid by the color fixative solution of 2:1 proportions, color retention 25 minutes, then
With clear water rinsing, drain；
(3) precooking: put into clear water in pot, add organic acid adjusting pH value is 5-6, heated and boiled, then pours the Herba Cichorii after color fixative into
Bar, boils 15 minutes, pulls out, soaks cool, dry in input cold water；
(4) sugaring: first make the sugar liquid of 26% with sucrose, then fresh ginger is smashed to pieces make Rhizoma Zingiberis Recens mud, add, be modulated into sugared ginger
Juice；Being put into by Herba Cichorii bar in sugared ginger juice again and soak 5-6 days, during dipping, every day pours sugared ginger juice in pot into and concentrates once, until sugared
Concentration stops when reaching 65%；It is subsequently adding 0.36% rose essence, 3% Flos Caryophylli and 12% Mel, stirs, continue sugaring 6-8 days；
(5) candy: sugar liquid to be poured in pot and boils, pour Herba Cichorii bar into, maintain 65 minutes after boiling, then by Herba Cichorii bar together with sugar
Liquid is poured in leaching cylinder together, soaks 5 days；
(6) sugar is fried: pulls Herba Cichorii bar, draining sugar liquid out, then sugar liquid is heated in pot, and adjustment sugar concentration is to 78%, after boiling,
Pour Herba Cichorii bar into, keep slow fire boiling to boil 25 minutes, explode into white completely until Herba Cichorii bar, sugar liquid is when being thick, adds a little anti-
Rotten agent, can take the dish out of the pot；After sugar is fried, make Herba Cichorii bar bulk, increase mouthfeel；
(7) sand is chosen: explode the Herba Cichorii bar taken the dish out of the pot and enter dish immediately, start hair-dryer and cool down, and constantly stirred, treat Herba Cichorii
There is frosting, tack-free in bar surface；
(8) bake: Herba Cichorii bar is spread out on drip pan, be dried under conditions of 70 DEG C, until Herba Cichorii bar water content reaches 12%；
(9) packaging: seal after packaging, uses high-temperature short-time sterilization, is finished product.
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 manufacture method of a Herba Cichorii health preserved fruits, it is characterised in that: use → pretreatment → precook → sugaring → candy of selecting materials
Sand → bake → be packaged as processing process explode → chosen by → sugar, and concrete operation step is:
(1) select materials: selection physically well develops, Herba Cichorii ripe, bad without wound, rotten makees raw material；
(2) pretreatment: the Herba Cichorii chosen is cleaned, peeling, be cut into long 3cm, wide 1.5cm, the strip of thick 0.8cm, place into by
In 0.5% malic acid and the formulated color fixative solution of 0.25% ascorbic acid equal proportion, color retention 35 minutes, then use clear water
Rinse, drain；
(3) precooking: put into clear water in pot, add citric acid adjusting pH value is 4-5, heated and boiled, then pours the Herba Cichorii after color fixative into
Bar, boils 12 minutes, pulls out, soaks cool, dry in input cold water；
(4) sugaring: add sugar cure in three times: for the first time, pours in basin by Herba Cichorii bar, adds the protein sugar of 15%, stirs evenly, and loads
In leaching cylinder, pickled 20 hours；For the second time, add the protein sugar of 23%, continue pickled 24 hours；For the third time, the albumen of 35% is added
Sugar, continues pickled 22 hours, pulls out, draining sugar liquid, prepare candy；Use 3 sugarings, low sugar cure, enable Herba Cichorii bar to fill
Divide and absorb sugar liquid, agreeably sweet, improve the mouthfeel of product；
(5) candy: sugar liquid to be poured in pot and boils, add appropriate Fructus Dispyroris Loti juice, then pour Herba Cichorii bar into, after boiling, maintain 20 points
Clock, then pours into Herba Cichorii bar in leaching cylinder together with sugar liquid, soaks 4 days；
(6) sugar is fried: pulls Herba Cichorii bar, draining sugar liquid out, then sugar liquid is heated in pot, and adjustment sugar concentration is to 70%, after boiling,
Pour Herba Cichorii bar into, keep slow fire boiling to boil 35 minutes, explode into white completely until Herba Cichorii bar, sugar liquid is when being thick, adds a little benzene
Sodium formate, can take the dish out of the pot；After sugar is fried, make Herba Cichorii bar bulk, increase mouthfeel；
(7) sand is chosen: explode the Herba Cichorii bar taken the dish out of the pot and enter dish immediately, start hair-dryer and cool down, and constantly stirred, treat Herba Cichorii
There is frosting, tack-free in bar surface；
(8) bake: Herba Cichorii bar is spread out on drip pan, microwave drying under conditions of 65 DEG C, until Herba Cichorii bar water content reaches 25% i.e.
Can；
(9) packaging: seal after packaging, uses high-temperature short-time sterilization, is finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492089.7A CN106035960A (en) | 2016-06-29 | 2016-06-29 | Production method of health preserved escarole |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610492089.7A CN106035960A (en) | 2016-06-29 | 2016-06-29 | Production method of health preserved escarole |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106035960A true CN106035960A (en) | 2016-10-26 |
Family
ID=57166984
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610492089.7A Pending CN106035960A (en) | 2016-06-29 | 2016-06-29 | Production method of health preserved escarole |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106035960A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156413A (en) * | 2017-06-13 | 2017-09-15 | 安徽智联管理咨询有限公司 | The preparation method of witloof health preserved fruits |
| CN107319087A (en) * | 2017-07-24 | 2017-11-07 | 芜湖市三山区绿色食品产业协会 | The preparation method of konjaku dried meat |
| CN107439772A (en) * | 2017-08-10 | 2017-12-08 | 巢湖美维食品有限公司 | A kind of compound preserved carrot fruit |
| CN115428852A (en) * | 2022-09-19 | 2022-12-06 | 广西南亚热带农业科学研究所 | Method for making preserved black olive |
-
2016
- 2016-06-29 CN CN201610492089.7A patent/CN106035960A/en active Pending
Non-Patent Citations (1)
| Title |
|---|
| 董淑炎: "《小食品生产加工7步盈利•蔬菜卷》", 30 September 2008, 化学工业出版社 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156413A (en) * | 2017-06-13 | 2017-09-15 | 安徽智联管理咨询有限公司 | The preparation method of witloof health preserved fruits |
| CN107319087A (en) * | 2017-07-24 | 2017-11-07 | 芜湖市三山区绿色食品产业协会 | The preparation method of konjaku dried meat |
| CN107439772A (en) * | 2017-08-10 | 2017-12-08 | 巢湖美维食品有限公司 | A kind of compound preserved carrot fruit |
| CN115428852A (en) * | 2022-09-19 | 2022-12-06 | 广西南亚热带农业科学研究所 | Method for making preserved black olive |
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