CN106578023A - Chinese little green freshness preservation method - Google Patents
Chinese little green freshness preservation method Download PDFInfo
- Publication number
- CN106578023A CN106578023A CN201611105527.6A CN201611105527A CN106578023A CN 106578023 A CN106578023 A CN 106578023A CN 201611105527 A CN201611105527 A CN 201611105527A CN 106578023 A CN106578023 A CN 106578023A
- Authority
- CN
- China
- Prior art keywords
- pterocladia tenuis
- tenuis okam
- temperature
- okam
- pterocladia
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/144—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23B7/152—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere comprising other gases in addition to CO2, N2, O2 or H2O ; Elimination of such other gases
Abstract
The invention provides a Chinese little green freshness preservation method. The Chinese little green freshness preservation method comprises the following treatment processes: picking Chinese little greens, selecting picked Chinese little greens, carrying out pre-cooling by using water, carrying out washing by using ozonated water, carrying out washing by using a D-isoascorbic acid freshness-preserving solution, carrying out draining, carrying out modified-atmosphere packaging, and carrying out low-temperature storing. The selected Chinese little greens are pre-cooled to 4 DEG C by using the water; the pre-cooled Chinese little greens are rapidly washed by using the ozonated water, washed by using the D-isoascorbic acid freshness-preserving solution, and thoroughly drained; and then, the drained Chinese little greens are packed in freshness-preserving bags. The treatment process of modified-atmosphere packaging is carried out by using mixed gas composed of the following four kinds of gas: CO(2), O(2), O(3), and N(2); and the mixed gas is composed of the four kinds of gas in the following percentage: 5-15% of CO(2), 1-15% of O(2), 1-5% of O(3), and 65-5% of N(2). And finally, the Chinese little greens treated by modified-atmosphere packaging is placed in a constant-temperature constant-humidity box so as to carry out refrigerated storage, wherein the temperature is 2-6 DEG C. And the humidity is 70-80%. The Chinese little green freshness preservation method is capable of obviously prolonging the storage lives of the Chinese little greens to 30 days or longer; moreover, the merchandise qualities and the merchantable properties of the preserved Chinese little greens are also well retained. Thus, the Chinese little green freshness preservation method has certain popularization values.
Description
Technical field
The present invention relates to a kind of vegetable storage preservation method, particularly a kind of Pterocladia tenuis Okam. preservation method.
Background technology
Pterocladia tenuis Okam., also known as Plantula Brassicae chinensis, Brassica rapa L, are the mutation of brassicaceous vegetable Chinese cabbage, are containing vitamin and mineral
One of most abundant vegetable of matter.Its mouthfeel, quality are tender, and fragrant taste is nutritious, are a kind of vegetables that masses miss potter
Dish.But, due to quality it is fresh and tender, easily dehydration atrophy, while be easily mechanically damaged to cause rot, at normal temperatures 2 after adopting
It is yellow in it, goes bad, reduces its edible quality and sales value.Therefore, how to extend the shelf life of Pterocladia tenuis Okam., and slow down
Quality comparison in storage period is the key of preservation and freshness research.
The content of the invention
It is an object of the invention to provide a kind of Pterocladia tenuis Okam. preservation method, the method can significantly extend Pterocladia tenuis Okam. shelf life, and
Effectively delay its quality comparison.
The present invention is realized by following technical step：
（1）The Pterocladia tenuis Okam. of harvesting, selects that size is homogeneous, color and luster is normal, fresh, cleaning, the Pterocladia tenuis Okam. of no significant defect；
（2）The Pterocladia tenuis Okam. constant temperature water bath after selecting, arranging is entered into water-filling pre-cooling and cleaning treatment rapidly, the chicken feather after pre-cooling
Dish temperature is 2 ~ 6 DEG C；In water bath, the quality of pre- cold water and Pterocladia tenuis Okam. mass ratio are 8:1~16:1；
（3）It is rapid that Pterocladia tenuis Okam. after pre-cooling is put into into temperature for 2 ~ 6 DEG C, concentration be cleaning 2 in 0.3 ~ 0.5 mg/L Ozone Water ~
5min；The quality of Ozone Water is 10 with Pterocladia tenuis Okam. mass ratio:1~20:1；
（4）Pterocladia tenuis Okam. after Ozone Water is cleaned is put into temperature for 2 ~ 6 DEG C, and concentration is different anti-bad for the D- of 0.005 ~ 0.015mol/L
1 ~ 3min is cleaned in hematic acid fresh-keeping solution；The quality of fresh-keeping solution is 5 with Pterocladia tenuis Okam. mass ratio:1~10:1；
（5）Pterocladia tenuis Okam. after fresh-keeping liquid is cleaned temperature be 2 ~ 6 DEG C, humidity for 60 ~ 80% environment in drain 5 ~ 10min；
（6）With proportional gas mixer by CO2、O2、O3、N2Four kinds of gases proportionally uniformly mix；It is 10 ~ 20 DEG C in temperature,
Humidity for 60 ~ 80% environment in be mounted in controlled atmosphere fresh-keeping packing bag；
（7）Pterocladia tenuis Okam. after packaging is placed in into temperature for 2 ~ 6 DEG C. cold preservation storage in climatic chamber of the humidity for 70 ~ 80%.
Pterocladia tenuis Okam. after harvesting needs carefully to be selected, it is to avoid because the mildew and rot some effects of Pterocladia tenuis Okam. are to normal portion
The deterioration for dividing, and also to ensure follow-up sale quality.It is, in order to remove field heat, to make chicken to adopt laggard water-filling pre-cooling
Hair dish is lowered the temperature rapidly at short notice, effectively to extend its shelf life.Pterocladia tenuis Okam. quality band is given in order to avoid high temperature changes
To affect, using cooling method stage by stage.Pterocladia tenuis Okam. is carried out pre- stage by stage respectively with 20 DEG C, 10 DEG C and 2 DEG C of constant temperature water bath
Cold treatment, the Pterocladia tenuis Okam. temperature after pre-cooling are 4 DEG C；In water bath, the quality of pre- cold water and Pterocladia tenuis Okam. mass ratio are 12:1.Essence
Really the water temperature and pre- cold water of control water pre-cooling and the mass ratio of Pterocladia tenuis Okam. be in order to realize effectively pre-cooling at short notice, and
Ensure the quality of Pterocladia tenuis Okam..
Pterocladia tenuis Okam. after pre-cooling is put into into temperature for 4 DEG C, and concentration is 3min to be cleaned in 0.3mg/L Ozone Water；Ozone Water
Quality is 15 with Pterocladia tenuis Okam. mass ratio:1；Pterocladia tenuis Okam. after Ozone Water is cleaned is put into temperature for 4 DEG C, and 0.01mol/L D- are different
2min is cleaned in ascorbic acid fresh-keeping solution；The quality of fresh-keeping solution is 8 with Pterocladia tenuis Okam. mass ratio:1.Precise control Ozone Water
The temperature of cleaning, time and Ozone Water quality and Pterocladia tenuis Okam. mass ratio are to realize cleaning performance at short notice.
The temperature of control D-araboascorbic acid fresh-keeping solution, concentration and scavenging period and fresh-keeping solution with Pterocladia tenuis Okam. mass ratio are also
In order to realize cleaning performance to reach more preferable fresh-keeping effect.The dominant spoilage organisms of Pterocladia tenuis Okam. are Rhodopseudomonass, and D- is different anti-bad
Hematic acid sodium is preferable to the growth result for suppressing Pterocladia tenuis Okam. storage period pseudomonass.
Pterocladia tenuis Okam. after fresh-keeping liquid is cleaned temperature be 2 ~ 6 DEG C, humidity for 60 ~ 80% environment in drain 5 ~ 10min.
Pterocladia tenuis Okam. after cleaning carries substantial amounts of moisture, is unfavorable for storage.Control drains the temperature humidity and Draining time of environment to protecting
Card subsequent storage quality plays an important role.
The fresh-keeping packaging bag of Pterocladia tenuis Okam. selects polyvinyl alcohol active packing film, antibacterial antioxidation packing film, the group of thin film
It is divided into：Comprising EVOH resins, polyvinyl alcohol（PVA）Resin, alpha-tocopherol and glycerol；The incorporation of each component is with quality percentage
Than counting, respectively：EVOH resins 55%～75%, Rhizoma Zingiberis Recens extract 1%～10%, tea polyphenols 1～5%, polyvinyl alcohol（PVA）Resin
5%～15%, alpha-tocopherol 1%～10%, glycerol 1～5%.
EVOH is the alcoholysis product that ethylene-vinyl acetate copolymer carries out saponification or partly-hydrolysed reaction, is one
Highly crystalline body is planted, there is to gas fabulous barrier and fabulous processability, while with excellent mechanical property, generally making
For the intermediate barrier layer of composite plastic film, it is widely used in food packaging applications.
Mixed gas volume is 3 with Pterocladia tenuis Okam. mass ratio:1 wherein, gas volume unit be cubic centimetre, Pterocladia tenuis Okam. matter
Amount unit for gram.The ratio of control gas volume and Pterocladia tenuis Okam. quality is to effectively extend period of storage.The advantage of Pterocladia tenuis Okam.
Putrefaction bacteria is Rhodopseudomonass, tea polyphenols and Rhizoma Zingiberis Recens extract to suppress the growth result of Pterocladia tenuis Okam. storage period pseudomonass compared with
It is good.
Packaged Pterocladia tenuis Okam. is put into into temperature for 4 DEG C, humidity be 80% climatic chamber in preserve.Control temperature and
Humidity is to store quality for limited prolongation.
The present invention can significantly extend Pterocladia tenuis Okam. shelf life, improve storage quality, be worth with stronger business promotion.
Specific embodiment
Operating process to make present invention realization is easy to understand with creation characteristic, is protected with fully disclosing a kind of Pterocladia tenuis Okam.
Fresh method, with reference to specific embodiment, is expanded on further the present invention.
Embodiment
The Pterocladia tenuis Okam. of harvesting, is selected, and selects that size is homogeneous, color and luster is normal（It is dark green）, fresh, cleaning, without substantially lacking
Fall into（Including yellow leaf, mechanical injury, mildew and rot, freeze injury and pest and disease damage）Pterocladia tenuis Okam..Rapidly the Pterocladia tenuis Okam. after selecting, arranging is used respectively
20 DEG C, 10 DEG C and 4 DEG C of constant temperature water bath carries out precooling treatment stage by stage, and the Pterocladia tenuis Okam. temperature after pre-cooling is 4 DEG C；In water bath
The quality of pre- cold water is 12 with Pterocladia tenuis Okam. mass ratio:1；During pre-cooling, the chicken feather of various pieces is recorded with multi-point Temperature Collection device
The temperature of dish.Pterocladia tenuis Okam. after pre-cooling is put into into temperature for 4 DEG C, and concentration is 2min to be cleaned in 0.3mg/L Ozone Water；Ozone Water
Quality is 15 with Pterocladia tenuis Okam. mass ratio:1.Pterocladia tenuis Okam. after Ozone Water is cleaned is put into temperature for 4 DEG C, and 0.01mol/L D- are different
3min is cleaned in ascorbic acid fresh-keeping solution；The quality of fresh-keeping solution is 8 with Pterocladia tenuis Okam. mass ratio:1.After fresh-keeping liquid is cleaned
Pterocladia tenuis Okam. temperature be 4 DEG C, humidity be 80% environment in drain 5min.
During Pterocladia tenuis Okam. after the pre-cooling handled well is put into long 40cm, the controlled atmosphere fresh-keeping packing bag of width 30cm.Ring during packaging
It is 20 DEG C that border condition is temperature, and humidity is 80%.Controlled atmosphere fresh-keeping packing bag material be polyvinyl alcohol active packing film, film thickness
For 0.1mm, film composition is：EVOH resins 55%～75%, Rhizoma Zingiberis Recens extract 1%～10%, tea polyphenols 1%～5%, polyvinyl alcohol tree
Fat 5%～15%, alpha-tocopherol 1%～10%, glycerol 1～5%.Four kinds of gas concentrations CO in controlled atmosphere fresh-keeping packing bag2For 15%, O2
For 5%, O3For 1%, N2For 79%.The controlled atmosphere parameter setting of packaging is Vg/m=3/1, and Vg is the gas volume of controlled atmosphere, and unit is vertical
Square centimetre, m be Pterocladia tenuis Okam. quality, unit for gram.Packaged Pterocladia tenuis Okam. is put into temperature for 4 DEG C, and humidity is 80% constant temperature and humidity
Preserve in case.
By the electrical conductivity to Pterocladia tenuis Okam., value of chromatism, Vc contents, chlorophyll content, polyphenol oxidase, mda content,
The detection of weight-loss ratio and total plate count index, showed the storage period of Pterocladia tenuis Okam. more than 30 days, and keep its quality and nutrition into
Divide and be basically unchanged.The present invention has stronger practicality and commercial value.
Claims (7)
1. a kind of Pterocladia tenuis Okam. preservation method, its feature include following step：
（1）The Pterocladia tenuis Okam. of harvesting, selects that size is homogeneous, color and luster is normal, fresh, cleaning, the Pterocladia tenuis Okam. of no significant defect；
（2）The Pterocladia tenuis Okam. constant temperature water bath after selecting, arranging is entered into water-filling pre-cooling and cleaning treatment rapidly, the chicken feather after pre-cooling
Dish temperature is 2 ~ 6 DEG C；In water bath, the quality of pre- cold water and Pterocladia tenuis Okam. mass ratio are 8:1~16:1；
（3）It is rapid that Pterocladia tenuis Okam. after pre-cooling is put into into temperature for 2 ~ 6 DEG C, concentration be cleaning 2 in 0.3 ~ 0.5 mg/L Ozone Water ~
5min；The quality of Ozone Water is 10 with Pterocladia tenuis Okam. mass ratio:1~20:1；
（4）Pterocladia tenuis Okam. after Ozone Water is cleaned is put into temperature for 2 ~ 6 DEG C, and concentration is different anti-bad for the D- of 0.005 ~ 0.015mol/L
1 ~ 3min is cleaned in hematic acid fresh-keeping solution；The quality of fresh-keeping solution is 5 with Pterocladia tenuis Okam. mass ratio:1~10:1；
（5）Pterocladia tenuis Okam. after fresh-keeping liquid is cleaned temperature be 2 ~ 6 DEG C, humidity for 60 ~ 80% environment in drain 5 ~ 10min；
（6）With proportional gas mixer by CO2、O2、O3、N2Four kinds of gases proportionally uniformly mix；It is 10 ~ 20 DEG C in temperature,
Humidity for 60 ~ 80% environment in be mounted in controlled atmosphere fresh-keeping packing bag；
（7）Pterocladia tenuis Okam. after packaging is placed in into temperature for 2 ~ 6 DEG C. cold preservation storage in climatic chamber of the humidity for 70 ~ 80%.
2. a kind of Pterocladia tenuis Okam. preservation method according to claim 1, it is characterised in that be 20 DEG C, 10 DEG C and 2 DEG C with temperature
Constant temperature water bath carry out water pre-cooling and cleaning stage by stage, after pre-cooling the temperature of Pterocladia tenuis Okam. be 4 DEG C, the matter of pre- cold water in water bath
Amount is 12 with Pterocladia tenuis Okam. mass ratio:1.
3. a kind of Pterocladia tenuis Okam. preservation method according to claim 1, it is characterised in that the Pterocladia tenuis Okam. after pre-cooling is put into into temperature
Spend for 4 DEG C, concentration is to clean 3min in 0.3mg/L Ozone Water；The quality of fresh-keeping solution is 15 with Pterocladia tenuis Okam. mass ratio:1.
4. a kind of Pterocladia tenuis Okam. preservation method according to claim 1, it is characterised in that the Pterocladia tenuis Okam. after pre-cooling is put into into temperature
Spend for 4 DEG C, concentration is to clean 2min in the D-araboascorbic acid fresh-keeping solution of 0.01mol/L；The quality and chicken feather of fresh-keeping solution
Dish mass ratio is 8:1.
5. a kind of Pterocladia tenuis Okam. preservation method according to claim 1, it is characterised in that the Pterocladia tenuis Okam. after fresh-keeping liquid is cleaned
Temperature be 4 DEG C, humidity for 60 ~ 80% environment in drain 5min.
6. according to a kind of Pterocladia tenuis Okam. preservation method described in claim 1, it is characterised in that controlled atmosphere fresh-keeping packing bag material is poly- second
Enol active packing film, film thickness is 0.1mm, and film composition is：EVOH resins 55%～75%, Rhizoma Zingiberis Recens extract 1%～10%,
Tea polyphenols 1%～5%, polyvinyl alcohol resin 5%～15%, alpha-tocopherol 1%～10%, glycerol 1～5%.
7. a kind of Pterocladia tenuis Okam. preservation method according to claim 1, it is characterised in that packaged Pterocladia tenuis Okam. is put into into temperature
Spend for 4 DEG C, humidity be 80% climatic chamber in preserve.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611105527.6A CN106578023A (en) | 2016-12-05 | 2016-12-05 | Chinese little green freshness preservation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611105527.6A CN106578023A (en) | 2016-12-05 | 2016-12-05 | Chinese little green freshness preservation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106578023A true CN106578023A (en) | 2017-04-26 |
Family
ID=58595291
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611105527.6A Pending CN106578023A (en) | 2016-12-05 | 2016-12-05 | Chinese little green freshness preservation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106578023A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111038864A (en) * | 2020-01-14 | 2020-04-21 | 上海海洋大学 | Fresh-cut leaf vegetable transport case and transport method |
| CN111034785A (en) * | 2019-12-16 | 2020-04-21 | 上海海洋大学 | Method for preserving fresh-cut Chinese little greens by virtue of purple and far infrared LED illumination |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416656A (en) * | 2008-10-26 | 2009-04-29 | 林钧 | Novel preserving technique of lichi, asparagus |
| CN102805144A (en) * | 2012-08-01 | 2012-12-05 | 上海海洋大学 | Freshness retaining method of fresh-cut celery |
| CN102812990A (en) * | 2012-08-05 | 2012-12-12 | 上海海洋大学 | Method for modified atmosphere fresh-keeping of leafy vegetables |
| CN104472675A (en) * | 2014-12-25 | 2015-04-01 | 上海海洋大学 | Fresh-cut eggplant preservation method |
-
2016
- 2016-12-05 CN CN201611105527.6A patent/CN106578023A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101416656A (en) * | 2008-10-26 | 2009-04-29 | 林钧 | Novel preserving technique of lichi, asparagus |
| CN102805144A (en) * | 2012-08-01 | 2012-12-05 | 上海海洋大学 | Freshness retaining method of fresh-cut celery |
| CN102812990A (en) * | 2012-08-05 | 2012-12-12 | 上海海洋大学 | Method for modified atmosphere fresh-keeping of leafy vegetables |
| CN104472675A (en) * | 2014-12-25 | 2015-04-01 | 上海海洋大学 | Fresh-cut eggplant preservation method |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111034785A (en) * | 2019-12-16 | 2020-04-21 | 上海海洋大学 | Method for preserving fresh-cut Chinese little greens by virtue of purple and far infrared LED illumination |
| CN111038864A (en) * | 2020-01-14 | 2020-04-21 | 上海海洋大学 | Fresh-cut leaf vegetable transport case and transport method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103876202B (en) | A kind of processing method of fresh Chinese chestnut packaging product | |
| CN103431027B (en) | Fresh-keeping method for prolonging preservation duration of strawberries | |
| CN101669541B (en) | Method for prolonging refreshing time of leechee fruit after being picked | |
| CN104855497A (en) | Method for prolonging refreshing time of cherries | |
| CN104798876A (en) | Method for preserving edible mushrooms | |
| CN104146058B (en) | A kind of control red bayberry adopt after the compelx coating fresh keeping method of corrupt and anthocyanogen degraded | |
| CN106578002A (en) | Green vegetable freshness preservation method | |
| CN106578023A (en) | Chinese little green freshness preservation method | |
| CN104041577B (en) | A kind of cowpea keeping fresh and protecting color method | |
| Sheng et al. | Chinese jujube (Ziziphus jujuba Mill.) and Indian jujube (Ziziphus mauritiana Lam.) | |
| CN102805145A (en) | Freshness retaining processing method of fresh-cut cucumbers | |
| CN104472675A (en) | Fresh-cut eggplant preservation method | |
| CN109793043B (en) | Loquat deoxidation packaging preservation method | |
| CN104026219A (en) | Method for freezing and freshening dendrocalamopsis oldhami with bamboo shoot sheath by combination of oxalic acid and controlled atmosphere treatment | |
| CN114794221B (en) | Fresh-cut cabbage preservation method and application thereof | |
| CN107279273B (en) | Composite fresh-keeping film coating agent for controlling storage diseases of fresh lemons and using method thereof | |
| CN104957341A (en) | Processing method of novel primary-taste dried fruits and drying method of primary-taste dried fruits through Binchotan | |
| CN105660825B (en) | Insect-proof preservation method for wash-free red dates | |
| CN107232295A (en) | A kind of fresh-cut Hangzhoupro Chinese cabbage preservation method | |
| CN107410470A (en) | Apple fresh-keeping agent and its preservation method | |
| CN111802443A (en) | Film coating controlled atmosphere preservation method for whole large yellow croaker | |
| CN201566911U (en) | Package body for water balance transformation drying | |
| Gunes et al. | Green leafy vegetables: Spinach and lettuce | |
| CN101416654A (en) | Dehydrated Chinese toon making method | |
| CN108576202A (en) | A kind of juicy peach fresh-keeping method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |