CN106071635A - A kind of processing technique of fresh food - Google Patents
A kind of processing technique of fresh food Download PDFInfo
- Publication number
- CN106071635A CN106071635A CN201610488455.1A CN201610488455A CN106071635A CN 106071635 A CN106071635 A CN 106071635A CN 201610488455 A CN201610488455 A CN 201610488455A CN 106071635 A CN106071635 A CN 106071635A
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- fresh food
- processing technique
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- freezing
- dried
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- 235000013305 food Nutrition 0.000 title claims abstract description 152
- 238000000034 method Methods 0.000 title claims abstract description 37
- 230000008014 freezing Effects 0.000 claims abstract description 27
- 238000007710 freezing Methods 0.000 claims abstract description 27
- 238000004140 cleaning Methods 0.000 claims abstract description 18
- 238000005520 cutting process Methods 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 6
- 238000005470 impregnation Methods 0.000 claims abstract description 6
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000001035 drying Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013355 food flavoring agent Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 239000006227 byproduct Substances 0.000 claims 1
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 27
- 235000019198 oils Nutrition 0.000 description 27
- 238000002372 labelling Methods 0.000 description 11
- 235000016709 nutrition Nutrition 0.000 description 11
- 210000004027 cell Anatomy 0.000 description 7
- 210000002421 cell wall Anatomy 0.000 description 6
- 239000000575 pesticide Substances 0.000 description 6
- 230000000844 anti-bacterial effect Effects 0.000 description 5
- 229920002678 cellulose Polymers 0.000 description 5
- 239000001913 cellulose Substances 0.000 description 5
- 230000018044 dehydration Effects 0.000 description 5
- 238000006297 dehydration reaction Methods 0.000 description 5
- 229910052500 inorganic mineral Inorganic materials 0.000 description 5
- 239000007788 liquid Substances 0.000 description 5
- 239000011707 mineral Substances 0.000 description 5
- 238000002791 soaking Methods 0.000 description 5
- 238000007711 solidification Methods 0.000 description 5
- 230000008023 solidification Effects 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- 230000001580 bacterial effect Effects 0.000 description 4
- 235000004213 low-fat Nutrition 0.000 description 4
- 208000030208 low-grade fever Diseases 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 150000001875 compounds Chemical class 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 210000002615 epidermis Anatomy 0.000 description 3
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 230000001629 suppression Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000010813 municipal solid waste Substances 0.000 description 1
- 230000001473 noxious effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000005406 washing Methods 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/358—Inorganic compounds
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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 the processing technique of a kind of fresh food, the processing technique of described fresh food comprises the following steps: clean fresh food；Fresh food after cleaning carries out cutting into slices or cutting；The fresh food of section or cutting is carried out the process that completes；Fresh food after completing is carried out vacuum impregnation tasty；Tasty fresh food is carried out freezing；Fresh food after freezing is carried out vacuum oil bath be dried, then removing oil, then seasoning,.The invention have the benefit that the processing technique of fresh food of the present invention does not adds any chemical addition agent, people are eaten for a long time and have no side effect health；The processing technique of fresh food of the present invention, save the original color of fresh food, mouthfeel, local flavor and nutrient, and owing to fresh food is dried through freezing, vacuum oil bath, the moisture that fresh food is contained within is few so that it is store the time elongated.
Description
Technical field
The present invention relates to the processing technique of a kind of food, be specifically related to the processing technique of a kind of fresh food.
Background technology
Fresh food, such as food such as raw meat class, aquatic product, fruit and vegerable class and mushrooms, the shelf-life of fresh food is comparatively short, and
If fresh food loses fresh characteristic, will become not to be worth, so, the fresh-keeping value protecting commodity exactly.And show
The fresh-keeping technology having mainly has: utilizes ice cold water and trash ice to be covered in the above of fresh product and plays fresh-keeping effect；Profit
By the method for high wind pre-cooling, make fresh food decline the most rapidly when breathing, thus keep its fresh degree；Use and protect
Fresh film packaging carries out fresh-keeping, uses the evaporation of preservative film suppression moisture, prevent dehydration, shrinkage, to reach fresh-keeping purpose, suppression
Repiration, prevents the unnecessary consumption of respiration heat；Or fresh food is placed in freezer and carries out stored refrigerated.But use this
The shelf-life of a little methods is all limited, and between several days to tens days, and people are in order to increase the shelf-life of fresh food, meeting
In fresh food, add some chemical reagent, but this have impact on the taste of fresh food, and be eaten for a long time and be also unfavorable for people
Health.
Summary of the invention
It is an object of the invention to provide a kind of long shelf-life, and retain the original color of fresh food, mouthfeel, local flavor and battalion
The processing technique of a kind of fresh food formed point.
It is an object of the invention to be achieved through the following technical solutions:
The processing technique of a kind of fresh food, comprises the following steps:
(1) fresh food is cleaned；
(2) fresh food after cleaning carries out cutting into slices or cutting；
(3) fresh food of section or cutting is carried out the process that completes；
(4) fresh food after completing is carried out vacuum impregnation tasty；
(5) tasty fresh food is carried out freezing；
(6) fresh food after freezing is carried out vacuum oil bath to be dried, then removing oil, then seasoning,.
Further, in step (1), fresh food is cleaned 10-for using bubble washer by described cleaning fresh food
30 minutes.Cleaning is the impurity in order to remove fresh food surface, the antibacterial on surface and residual pesticide from the teeth outwards.
Bubble washer is mainly used in vegetable, Aquatic product, mushroom, Fructus Jujubae, the cleaning of Fructus Jujubae, and can be used for Radix Dauci Sativae, Fructus Mali pumilae,
The cleaning of Rhizoma Solani tuber osi, Rhizoma Solani tuber osi etc., the more Adaptable growth fruit and vegerable in earth, its wash degree is high, can keep original color and luster.Bubble is clear
Washing machine uses High-Pressure Water and bubble generator impact cleaned material surface, and bubble ruptures generation with object when contacting
Energy, can play an impact and the effect scrubbed, scrub cleaned material surface, by cleaned material cleaned material surface
Body cleans up, and effectively kills noxious bacteria, decomposes residual pesticide.It addition, bubble washer installs additional hairbrush, can be the most clear
Except the hair in article.
Further, in step (3), described in complete as fresh food is soaked 5-10 minute in the warm water of 60-70 DEG C.
Fresh food is soaked in the warm water of 60-70 DEG C the ferment that can destroy in fresh food, prevents fresh food from fermenting, this
Outward, fresh food is carried out with this understanding immersion and can keep its original color.
Further, in step (4), described vacuum impregnation is tasty is, under conditions of vacuum, to be immersed in by fresh food
In edible salt water, the time of immersion is 30-40 minute.Before impregnation, need to the fresh food processed that carry out completing be carried out cold
But to after room temperature, then impregnate.The processing technique of this fresh food, selects to operate under conditions of vacuum, for avoiding
During dipping, fresh food is contaminated by bacterial.
Further, in step (5), described freezing is by fresh food under conditions of subzero 40 DEG C, preserves 4-6 little
Time.Under conditions of subzero 40 DEG C freezing, the solidification of competent cell liquid moment and become hard can be made and puncture cell wall, because of freezing
After one layer of black ice of outer layer covers of fresh food, so the fresh food after freezing is carried out vacuum oil bath when being dried, raw
The nutritional labelings such as the vitamin that contains in fresh food, mineral, cellulose can well be preserved.
Further, described vacuum oil bath is dried as using vacuum oil bath drying machine to be dried.Vacuum oil bath drying machine
With edible vegetable oil as thermal medium, use the advanced technologies such as cryogenic vacuum oil bath (VF), can do by rapid dehydration in very short time
Dry, obtain the fresh food that water content is the lowest, and oil content is low, the fresh food making production is crisp and oiliness, saves fresh food
The original shape of product, color and nutritional labeling thereof, and there is the feature such as low fat, low grade fever.
Further, the temperature of described vacuum oil bath drying machine work is 60-85 DEG C, and the described dry time is 40 points
Clock-2 hours.
Further, described seasoning is for stir fresh food and flavoring for mixture.
Further, described flavouring agent is one or its mixture of Pericarpium Zanthoxyli, Fructus Piperis and Fructus Anisi Stellati.Flavouring agent can be according to individual
People's taste specifically selects.
The invention have the benefit that the processing technique of fresh food of the present invention is not added in process of production to appoint
What chemical addition agent, people are eaten for a long time and have no side effect health.The processing technique of fresh food of the present invention uses gas
Fresh food is carried out processing by bubble cleaning machine, effectively removes impurity and the antibacterial on fresh food surface, and decomposes
Remain in the pesticide on fresh food surface, make people can eat with relieved.The processing technique of fresh food of the present invention,
Before carrying out dipping and freezing, first use the warm water soaking fresh food of 60-70 DEG C, which ensure that the original color of fresh food
Coloured silk, and during soaking, kill its internal ferment, prevent it from fermenting, and destroy its original nutritional labeling.
Fresh food of the present invention after freezing, its competent cell liquid moment solidification and become hard and puncture
Cell wall, and the moisture that competent cell wall is contained within and evaporating rapidly, effectively save fresh food contains vitamin,
The nutritional labeling such as mineral, cellulose.And the fresh food after chilled, then it is dried through vacuum oil bath, through vacuum oil bath
The moisture within fresh food being dried can drastically evaporate, and this technique does not destroy the organizational structure of cell, preserves
Cell original nutritional labeling.
The processing technique of fresh food of the present invention, saves the original color of fresh food, mouthfeel, local flavor and battalion
Support element, and owing to fresh food is dried through freezing, vacuum oil bath, the moisture that fresh food is contained within is few, makes
It is elongated that it stores the time.
Detailed description of the invention
Embodiment one
The processing technique of a kind of fresh food, comprises the following steps:
(1) select intact, that epidermis does not damage and rots fresh food, then use bubble washer to select
Fresh food be carried out, the time of cleaning controlled at 10 minutes；The miscellaneous of fresh food surface is removed during cleaning
Matter, antibacterial and residual pesticide in its surface；
(2) fresh food after cleaning carries out cutting into slices or cutting；
(3) fresh food of section or cutting is soaked 5 minutes in the warm water of 60 DEG C；Destroy raw during soaking
Ferment in fresh food, prevents fresh food from fermenting, and maintains the original color of fresh food；
(4) by being cooled to room temperature through the fresh food processed that completes, then under conditions of vacuum, fresh food is soaked
In edible salt water, carrying out tasty process, the time of immersion controlled at 30 minutes；Select to impregnate under vacuum, can keep away
Exempt from fresh food to be contaminated by bacterial；
(5) by the fresh food after tasty under conditions of subzero 40 DEG C, preserve 4 hours；Under conditions of subzero 40 DEG C
Freezing, can make competent cell liquid moment solidification and become hard and puncture cell wall, because of the outer layer bag of the fresh food after freezing
Wrap up in one layer of black ice, so the fresh food after freezing has been carried out vacuum oil bath when being dried, the vitamin that contains in fresh food,
The nutritional labeling such as mineral, cellulose can well be preserved；
(6) using vacuum oil bath drying machine to be dried by the fresh food after freezing, when being dried, described vacuum oil bath is done
The temperature of dry machine work controls at 60 DEG C, and the time being dried controls at 40 minutes, after being dried, carries out deoiling treatment；Vacuum
Oil bath is dried function rapid dehydration in very short time and is dried, and obtains the fresh food that water content is the lowest, saves fresh food
Original shape, color and nutritional labeling thereof, and there is the feature such as low fat, low grade fever；
(7) finally the fresh food after removing oil and flavoring for mixture are stirred,.Compound can be according to individual
Taste add Pericarpium Zanthoxyli, Fructus Piperis or Fructus Anisi Stellati.
Embodiment two
The processing technique of a kind of fresh food, comprises the following steps:
(1) select intact, that epidermis does not damage and rots fresh food, then use bubble washer to select
Fresh food be carried out, the time of cleaning controlled at 20 minutes；The miscellaneous of fresh food surface is removed during cleaning
Matter, antibacterial and residual pesticide in its surface；
(2) fresh food after cleaning carries out cutting into slices or cutting；
(3) fresh food of section or cutting is soaked 8 minutes in the warm water of 65 DEG C；Destroy raw during soaking
Ferment in fresh food, prevents fresh food from fermenting, and maintains the original color of fresh food；
(4) by being cooled to room temperature through the fresh food processed that completes, then under conditions of vacuum, fresh food is soaked
In edible salt water, carrying out tasty process, the time of immersion controlled at 35 minutes；Select to impregnate under vacuum, can keep away
Exempt from fresh food to be contaminated by bacterial；
(5) by the fresh food after tasty under conditions of subzero 40 DEG C, preserve 5 hours；Under conditions of subzero 40 DEG C
Freezing, can make competent cell liquid moment solidification and become hard and puncture cell wall, because of the outer layer bag of the fresh food after freezing
Wrap up in one layer of black ice, so the fresh food after freezing has been carried out vacuum oil bath when being dried, the vitamin that contains in fresh food,
The nutritional labeling such as mineral, cellulose can well be preserved；
(6) using vacuum oil bath drying machine to be dried by the fresh food after freezing, when being dried, described vacuum oil bath is done
The temperature of dry machine work controls at 70 DEG C, and the time being dried controls at 1 hour, after being dried, carries out deoiling treatment；Vacuum oil
Bath is dried function rapid dehydration in very short time and is dried, and obtains the fresh food that water content is the lowest, saves fresh food former
Some shapes, color and nutritional labeling thereof, and there is the feature such as low fat, low grade fever；
(7) finally the fresh food after removing oil and flavoring for mixture are stirred,.Compound can be according to individual
Taste add Pericarpium Zanthoxyli, Fructus Piperis or Fructus Anisi Stellati.
Embodiment three
The processing technique of a kind of fresh food, comprises the following steps:
(1) select intact, that epidermis does not damage and rots fresh food, then use bubble washer to select
Fresh food be carried out, the time of cleaning controlled at 30 minutes；The miscellaneous of fresh food surface is removed during cleaning
Matter, antibacterial and residual pesticide in its surface；
(2) fresh food after cleaning carries out cutting into slices or cutting；
(3) fresh food of section or cutting is soaked 10 minutes in the warm water of 70 DEG C；Destroy during soaking
Ferment in fresh food, prevents fresh food from fermenting, and maintains the original color of fresh food；
(4) by being cooled to room temperature through the fresh food processed that completes, then under conditions of vacuum, fresh food is soaked
In edible salt water, carrying out tasty process, the time of immersion controlled at 40 minutes；Select to impregnate under vacuum, can keep away
Exempt from fresh food to be contaminated by bacterial；
(5) by the fresh food after tasty under conditions of subzero 40 DEG C, preserve 6 hours；Under conditions of subzero 40 DEG C
Freezing, can make competent cell liquid moment solidification and become hard and puncture cell wall, because of the outer layer bag of the fresh food after freezing
Wrap up in one layer of black ice, so the fresh food after freezing has been carried out vacuum oil bath when being dried, the vitamin that contains in fresh food,
The nutritional labeling such as mineral, cellulose can well be preserved；
(6) using vacuum oil bath drying machine to be dried by the fresh food after freezing, when being dried, described vacuum oil bath is done
The temperature of dry machine work controls at 85 DEG C, and the time being dried controls at 2 hours, after being dried, carries out deoiling treatment；Vacuum oil
Bath is dried function rapid dehydration in very short time and is dried, and obtains the fresh food that water content is the lowest, saves fresh food former
Some shapes, color and nutritional labeling thereof, and there is the feature such as low fat, low grade fever；
(7) finally the fresh food after removing oil and flavoring for mixture are stirred,.Compound can be according to individual
Taste add Pericarpium Zanthoxyli, Fructus Piperis or Fructus Anisi Stellati.
The present invention is not limited to above-mentioned preferred forms, and anyone can show that under the enlightenment of the present invention other are various
The product of form, no matter but in its details, make any change, every have same as the present application or akin technical scheme,
Within all falling within protection scope of the present invention.
Claims (9)
1. the processing technique of a fresh food, it is characterised in that comprise the following steps:
(1) fresh food is cleaned；
(2) fresh food after cleaning carries out cutting into slices or cutting；
(3) fresh food of section or cutting is carried out the process that completes；
(4) fresh food after completing is carried out vacuum impregnation tasty；
(5) tasty fresh food is carried out freezing；
(6) fresh food after freezing is carried out vacuum oil bath to be dried, then removing oil, then seasoning,.
The processing technique of fresh food the most according to claim 1, it is characterised in that in step (1), the fresh food of described cleaning
Fresh food is cleaned 10-30 minute for using bubble washer by product.
The processing technique of fresh food the most according to claim 1, it is characterised in that in step (3), described in complete as will be raw
Fresh food is soaked 5-10 minute in the warm water of 60-70 DEG C.
The processing technique of fresh food the most according to claim 1, it is characterised in that in step (4), described vacuum impregnation enters
Taste is, under conditions of vacuum, is immersed in edible salt water by fresh food, and the time of immersion is 30-40 minute.
The most according to claim 1, the processing technique of fresh food, it is characterised in that in step (5), described freezing is for by raw
Fresh food, under conditions of subzero 40 DEG C, preserves 4-6 hour.
The processing technique of fresh food the most according to claim 1, it is characterised in that described vacuum oil bath is dried as using true
Empty oil bath drying machine is dried.
The processing technique of fresh food the most according to claim 6, it is characterised in that the work of described vacuum oil bath drying machine
Temperature is 60-85 DEG C, and the described dry time is 40 minutes-2 hours.
The most according to claim 1, the processing technique of fresh food, it is characterised in that in step (6), described seasoning is for by raw
Fresh food and flavoring for mixture stir.
The processing technique of fresh food the most according to claim 8, it is characterised in that described flavouring agent be Pericarpium Zanthoxyli, Fructus Piperis and
The one of Fructus Anisi Stellati or its mixture.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610488455.1A CN106071635A (en) | 2016-06-28 | 2016-06-28 | A kind of processing technique of fresh food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610488455.1A CN106071635A (en) | 2016-06-28 | 2016-06-28 | A kind of processing technique of fresh food |
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| Publication Number | Publication Date |
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| CN106071635A true CN106071635A (en) | 2016-11-09 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610488455.1A Pending CN106071635A (en) | 2016-06-28 | 2016-06-28 | A kind of processing technique of fresh food |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106666542A (en) * | 2017-02-20 | 2017-05-17 | 淮阳县万源蒜业食品有限公司 | Method for preparing dry and crisp shredded onion through low-temperature vacuum oil bath technology |
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| CN103584073A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
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| CN105325961A (en) * | 2015-10-30 | 2016-02-17 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for making purple yam chips through microwave vacuum low-temperature oil bath dehydration technology |
| CN105380162A (en) * | 2015-11-12 | 2016-03-09 | 北京凯达恒业农业技术开发有限公司 | Dehydrated combined side dishes bag and preparation method thereof |
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2016
- 2016-06-28 CN CN201610488455.1A patent/CN106071635A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584073A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Preparation method for edible fungus flavor food |
| CN104256414A (en) * | 2014-08-29 | 2015-01-07 | 北京凯达恒业农业技术开发有限公司 | Processing method for vacuum frozen and fried crispy celery sections |
| CN105325961A (en) * | 2015-10-30 | 2016-02-17 | 中华全国供销合作总社南京野生植物综合利用研究所 | Method for making purple yam chips through microwave vacuum low-temperature oil bath dehydration technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106666542A (en) * | 2017-02-20 | 2017-05-17 | 淮阳县万源蒜业食品有限公司 | Method for preparing dry and crisp shredded onion through low-temperature vacuum oil bath technology |
| CN106666542B (en) * | 2017-02-20 | 2020-09-22 | 淮阳县万源蒜业食品有限公司 | Method for preparing crisp onion shreds by using low-temperature vacuum oil bath technology |
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Application publication date: 20161109 |