CN106666521A - Dried oilseed rape and processing method thereof - Google Patents
Dried oilseed rape and processing method thereof Download PDFInfo
- Publication number
- CN106666521A CN106666521A CN201611153145.0A CN201611153145A CN106666521A CN 106666521 A CN106666521 A CN 106666521A CN 201611153145 A CN201611153145 A CN 201611153145A CN 106666521 A CN106666521 A CN 106666521A
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- Prior art keywords
- tongue
- brassica campestris
- drying
- processing method
- oilseed rape
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- 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
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- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 235000006008 Brassica napus var napus Nutrition 0.000 title abstract 9
- 240000000385 Brassica napus var. napus Species 0.000 title 1
- 238000001035 drying Methods 0.000 claims abstract description 41
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 206010033546 Pallor Diseases 0.000 claims abstract description 16
- 239000007864 aqueous solution Substances 0.000 claims abstract description 9
- 235000005637 Brassica campestris Nutrition 0.000 claims description 73
- 241001301148 Brassica rapa subsp. oleifera Species 0.000 claims description 73
- 238000007602 hot air drying Methods 0.000 claims description 14
- 230000014759 maintenance of location Effects 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 abstract description 11
- 238000003860 storage Methods 0.000 abstract description 10
- 239000002994 raw material Substances 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 240000002791 Brassica napus Species 0.000 abstract 8
- 239000007795 chemical reaction product Substances 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000000813 microbial effect Effects 0.000 abstract 1
- 239000000047 product Substances 0.000 abstract 1
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 abstract 1
- 235000010265 sodium sulphite Nutrition 0.000 abstract 1
- 244000005700 microbiome Species 0.000 description 8
- 229930002875 chlorophyll Natural products 0.000 description 6
- 235000019804 chlorophyll Nutrition 0.000 description 6
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 6
- 230000008901 benefit Effects 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 241000607479 Yersinia pestis Species 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000447437 Gerreidae Species 0.000 description 1
- LUJAXSNNYBCFEE-UHFFFAOYSA-N Quercetin 3,7-dimethyl ether Natural products C=1C(OC)=CC(O)=C(C(C=2OC)=O)C=1OC=2C1=CC=C(O)C(O)=C1 LUJAXSNNYBCFEE-UHFFFAOYSA-N 0.000 description 1
- PUTDIROJWHRSJW-UHFFFAOYSA-N Quercitrin Natural products CC1OC(Oc2cc(cc(O)c2O)C3=CC(=O)c4c(O)cc(O)cc4O3)C(O)C(O)C1O PUTDIROJWHRSJW-UHFFFAOYSA-N 0.000 description 1
- 229930003448 Vitamin K Natural products 0.000 description 1
- OXGUCUVFOIWWQJ-XIMSSLRFSA-N acanthophorin B Natural products O[C@H]1[C@H](O)[C@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-XIMSSLRFSA-N 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- SHUZOJHMOBOZST-UHFFFAOYSA-N phylloquinone Natural products CC(C)CCCCC(C)CCC(C)CCCC(=CCC1=C(C)C(=O)c2ccccc2C1=O)C SHUZOJHMOBOZST-UHFFFAOYSA-N 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- OEKUVLQNKPXSOY-UHFFFAOYSA-N quercetin 3-O-beta-D-glucopyranosyl(1->3)-alpha-L-rhamnopyranosyl(1->6)-beta-d-galactopyranoside Natural products OC1C(O)C(C(O)C)OC1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OEKUVLQNKPXSOY-UHFFFAOYSA-N 0.000 description 1
- QPHXPNUXTNHJOF-UHFFFAOYSA-N quercetin-7-O-beta-L-rhamnopyranoside Natural products OC1C(O)C(O)C(C)OC1OC1=CC(O)=C2C(=O)C(O)=C(C=3C=C(O)C(O)=CC=3)OC2=C1 QPHXPNUXTNHJOF-UHFFFAOYSA-N 0.000 description 1
- OXGUCUVFOIWWQJ-HQBVPOQASA-N quercitrin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OXGUCUVFOIWWQJ-HQBVPOQASA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000019168 vitamin K Nutrition 0.000 description 1
- 239000011712 vitamin K Substances 0.000 description 1
- 150000003721 vitamin K derivatives Chemical class 0.000 description 1
- 229940046010 vitamin k Drugs 0.000 description 1
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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/0205—Dehydrating; Subsequent reconstitution by contact of the material with fluids, e.g. drying gas or extracting liquids
-
- 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 provides a dried oilseed rape and a processing method thereof. The method comprises the following steps: 1) blanching: taking the oilseed rape, putting into hot water and performing blanching treatment; 2) color-protecting: putting the blanched oilseed rape into a Na2SO3 aqueous solution, performing color-protecting treatment and then cleaning with clean water; and 3) drying with hot air: drying the oilseed rape with hot air in two stages, thereby acquiring an end product of the dried oilseed rape. According to the invention, the blanching and color-protecting treatment are performed before drying, so that the product can be prevented from browning in a drying process, the original color of the oilseed rape is extremely maintained, the microbial pollution in the later storage process is reduced and the corresponding organoleptic quality of the oilseed rape after re-watering is promoted. According to the invention, the raw materials need not be cut, so that the completeness of the oilseed rape tissues is maintained and the storage time is as long as about 8 months. The method provided by the invention is simple and convenient in operation, the process is easily controlled and the method is suitable for large-scale production of food manufacturers.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of drying Brassica campestris L tongue and its processing method.
Background technology
Brassica campestris L tongue is the young stem and leaf of crucifer Brassica campestris L, and there is cultivation China various places.It is its sweet in the mouth, pungent, it is mild-natured, can live
Blood dissipating blood stasis, sharp intestinal, hemostasis.Brassica campestris L tongue is not only in good taste as vegetable is eaten raw, and nutritious, rich in vitamin K, many
Sugar, protein, a small amount of quercitrin etc., are a kind of very popular nuisanceless green vegetables.At present, Brassica campestris L tongue is mainly eating raw
Based on, this obviously limit Brassica campestris L tongue processing development, if the Brassica campestris L tongue after harvesting is made into dry productss, ensure nutrition into
Point and in the case that edible quality is good, its storage period can not only be extended, and the sales range of Brassica campestris L tongue can be expanded, with ten
Divide important Social benefit and economic benefit.However, existing preparation method can cause the loss of some nutritional labelings in product,
And then reduction product quality.
The content of the invention
The shortcoming of prior art in view of the above, it is an object of the invention to provide a kind of drying Brassica campestris L tongue and its processing
Method, for solving prior art in drying Brassica campestris L tongue production method it is improper, cause the nutrient component damages of product larger, produce
The problems such as quality is relatively low.
For achieving the above object and other related purposes, first aspect present invention provides a kind of processing side of drying Brassica campestris L tongue
Method, at least comprises the steps：
1) blanching：Taking Brassica campestris L tongue and being put in hot water carries out scalding treatment；
2) color retention：Brassica campestris L tongue after blanching is put into into Na2SO3Color retention is carried out in aqueous solution, then using clear water
Rinsing；
3) hot air drying：In two stages hot air drying is carried out to Brassica campestris L tongue, the drying Brassica campestris L tongue finished product is obtained.
Further, step 1) in, during scalding treatment, hot water temperature is 95-98 DEG C.
Further, step 1) in, the blanching time is 8-10min.
Further, step 2) in, Na2SO3The mass concentration of aqueous solution is 0.05%-0.1%.
Further, step 2) in, Brassica campestris L tongue is put into Na2SO3After aqueous solution, 10-15min is stood.
Further, step 2) in, adopt the time that clear water is rinsed for 1min, Brassica campestris L tongue is drained after rinsing.
Further, step 3) in, the first stage adopts 70-80 DEG C of hot air drying 1-2h.
Further, step 3) in, the water content of first stage hot air drying to Brassica campestris L tongue is 20-25wt%.
Further, step 3) in, second stage adopts 50-60 DEG C of hot air drying 7-10h.
Further, step 3) in, the water content≤8wt% of second stage hot air drying to Brassica campestris L tongue.
Further, also including step 4) vacuum packaging：Drying Brassica campestris L tongue finished product is loaded after packaging bag, to packaging bag
It is evacuated and hermetically sealed.
Second aspect present invention provides drying Brassica campestris L tongue obtained in said method.
As described above, a kind of drying Brassica campestris L tongue of the present invention and its processing method, have the advantages that：
(1) by scalding treatment technique, various enzymatic activitys that can be effectively in passivated oil tender flower stalk retain to greatest extent Brassica campestris L
Tongue original color.Meanwhile, scalding treatment can remove the herbaceous taste of Brassica campestris L tongue.
(2) present invention carries out before it is dried blanching color retention, and product in dry run can be avoided brown stain to occur, reduces
The pollution of microorganism and corresponding organoleptic quality after product rehydration is improved in later stage storage.
(3) present invention adopts two-part drying meanss, and for the previous period moisture is higher in Brassica campestris L tongue, quick using high temperature
Lost moisture, reduces the loss of nutritional labeling in Brassica campestris L tongue, and back segment is slowly dried using low temperature, prevents the brown stain of Brassica campestris L tongue and battalion
Foster component damages.
(4) present invention keeps the integrity of Brassica campestris L tongue tissue, its storage time to be up to without the need for carrying out cutting process to raw material
8 months or so.Obtained drying Brassica campestris L tongue of the invention carries, edible, storage is convenient, while easy to operate, controllable in technique, fits
Preferably food enterprise large-scale production.
Specific embodiment
Embodiments of the present invention are illustrated below by way of specific instantiation, those skilled in the art can be by this specification
Disclosed content understands easily other advantages and effect of the present invention.The present invention can also pass through concrete realities different in addition
The mode of applying is carried out or applies, the every details in this specification can also based on different viewpoints with application, without departing from
Various modifications and changes are carried out under the spirit of the present invention.
Embodiment 1
The preparation method of the drying Brassica campestris L tongue that the present embodiment is provided comprises the steps：
1) blanching：The Brassica campestris L tongue for choose fresh and tender, no disease and pests harm, having no mechanical damage is used as raw material, and size is basically identical, will
Above-mentioned qualified Brassica campestris L tongue is cleaned, dewatering, and the Brassica campestris L tongue after dewatering is put into into blanching 10min in 95 DEG C of hot water；
2) color retention：Brassica campestris L tongue after blanching is immersed in into the Na that mass concentration is 0.05%2SO3(this is water-soluble for aqueous solution
The temperature of liquid be room temperature) in, stand 15min, then using clear water rinsing 1min after drain；
3) hot air drying：In two stages hot air drying is carried out to Brassica campestris L tongue, the drying Brassica campestris L tongue finished product, this reality is obtained
In applying example, the hot blast temperature that the first stage adopts is 70 DEG C, and hot-wind-drying time is 2h, and drying to Brassica campestris L tongue water content is
20wt% or so；The hot blast temperature that second stage is adopted is 50 DEG C, and hot-wind-drying time is 10h, is dried to Brassica campestris L tongue water content
≤ 8wt%, drying Brassica campestris L tongue finished product is loaded after packaging bag, and packaging bag is evacuated and hermetically sealed, normal temperature and pressure storage.Respectively
Colourity L of product after detecting the product just produced and preserving 8 months*Value, reconstitution rate, chlorophyll content, content of microorganisms.
Testing result：Colourity L of the present embodiment product*It is 348.1% to be worth for 45.22, reconstitution rate, and chlorophyll content is
1.509mg/g, content of microorganisms 0.73 × 105CFU/g.Colourity L of product after preserving 8 months*It is worth and is for 35.72, reconstitution rate
291.1%, chlorophyll content is 1.009mg/g, content of microorganisms 1.1 × 105CFU/g, can just reach vegetable dry productss mark
It is accurate.
Embodiment 2
The preparation method of the drying Brassica campestris L tongue that the present embodiment is provided comprises the steps：
1) blanching：The Brassica campestris L tongue for choose fresh and tender, no disease and pests harm, having no mechanical damage is used as raw material, and size is basically identical, will
Above-mentioned qualified Brassica campestris L tongue is cleaned, dewatering, and the Brassica campestris L tongue after dewatering is put into into blanching 8min in 98 DEG C of hot water；
2) color retention：Brassica campestris L tongue after blanching is immersed in into the Na that mass concentration is 0.1%2SO3In aqueous solution, stand
10min, then using clear water rinsing 1min after drain；
3) hot air drying：In two stages hot air drying is carried out to Brassica campestris L tongue, the drying Brassica campestris L tongue finished product, this reality is obtained
In applying example, the hot blast temperature that the first stage adopts is 80 DEG C, and hot-wind-drying time is 1h, and drying to Brassica campestris L tongue water content is
20wt% or so；The hot blast temperature that second stage is adopted is 60 DEG C, and hot-wind-drying time is 7h, and drying to Brassica campestris L tongue water content is
8wt% or so, drying Brassica campestris L tongue finished product is loaded after packaging bag, and packaging bag is evacuated and hermetically sealed, normal temperature and pressure storage.Point
Colourity L of product after not detecting the product just produced and preserving 8 months*Value, reconstitution rate, chlorophyll content, content of microorganisms.
Testing result：Colourity L of the present embodiment product*It is 369.7% to be worth for 47.22, reconstitution rate, and chlorophyll content is
1.520mg/g, content of microorganisms 0.69 × 105CFU/g.Colourity L of product after preserving 8 months*It is worth and is for 37.98, reconstitution rate
309.7%, chlorophyll content is 1.120mg/g, content of microorganisms 1.06 × 105CFU/g, can just reach vegetable dry productss mark
It is accurate.
In sum, the present invention carries out before it is dried blanch color retention, product in dry run can be avoided to occur brown
Become, Brassica campestris L tongue original color is retained to greatest extent, reduce the pollution of microorganism and raising Brassica campestris L tongue in later stage storage
Corresponding organoleptic quality after rehydration.The present invention keeps the integrity of Brassica campestris L tongue tissue without the need for carrying out cutting process to raw material, drying
Brassica campestris L tongue can preserve long period, storage, instant.The inventive method is easy to operate, controllable in technique, is suitable for food enterprise
The large-scale production of industry.
The principle and its effect of above-described embodiment only illustrative present invention, it is of the invention not for limiting.It is any ripe
Know the personage of this technology all can carry out modifications and changes under the spirit and the scope without prejudice to the present invention to above-described embodiment.Cause
This, such as those of ordinary skill in the art is complete with institute under technological thought without departing from disclosed spirit
Into all equivalent modifications or change, should by the present invention claim be covered.
Claims (10)
1. a kind of processing method of drying Brassica campestris L tongue, it is characterised in that at least comprise the steps：
1) blanching：Taking Brassica campestris L tongue and being put in hot water carries out scalding treatment；
2) color retention：Brassica campestris L tongue after blanching is put into into Na2SO3Color retention is carried out in aqueous solution, is then floated using clear water
Wash；
3) hot air drying：In two stages hot air drying is carried out to Brassica campestris L tongue, the drying Brassica campestris L tongue finished product is obtained.
2. the processing method of drying Brassica campestris L tongue according to claim 1, it is characterised in that：Step 1) in, during scalding treatment,
Hot water temperature is 95-98 DEG C, and the blanching time is 8-10min.
3. the processing method of drying Brassica campestris L tongue according to claim 1, it is characterised in that：Step 2) in, Na2SO3Aqueous solution
Mass concentration be 0.05%-0.1%.
4. the processing method of drying Brassica campestris L tongue according to claim 1, it is characterised in that：Step 2) in, tongue is put into Brassica campestris L
Na2SO3After aqueous solution, 10-15min is stood；Adopt the time that clear water is rinsed for 1min, drain Brassica campestris L tongue after rinsing.
5. the processing method of drying Brassica campestris L tongue according to claim 1, it is characterised in that：Step 3) in, the first stage adopts
With 70-80 DEG C of hot air drying 1-2h.
6. the processing method of drying Brassica campestris L tongue according to claim 1, it is characterised in that：Step 3) in, first stage heat
It is 20-25wt% to air-dry the dry water content to Brassica campestris L tongue.
7. the processing method of drying Brassica campestris L tongue according to claim 1, it is characterised in that：Step 3) in, second stage is adopted
With 50-60 DEG C of hot air drying 7-10h.
8. the processing method of drying Brassica campestris L tongue according to claim 1, it is characterised in that：Step 3) in, second stage heat
Air-dry dry water content≤8wt% to Brassica campestris L tongue.
9. the processing method of drying Brassica campestris L tongue according to claim 1, it is characterised in that：Also include step 4) vacuum packet
Dress：Drying Brassica campestris L tongue finished product is loaded after packaging bag, packaging bag is evacuated and hermetically sealed.
10. drying Brassica campestris L tongue obtained in the processing method according to any one of claim 1-9.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611153145.0A CN106666521A (en) | 2016-12-14 | 2016-12-14 | Dried oilseed rape and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611153145.0A CN106666521A (en) | 2016-12-14 | 2016-12-14 | Dried oilseed rape and processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666521A true CN106666521A (en) | 2017-05-17 |
Family
ID=58869161
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611153145.0A Pending CN106666521A (en) | 2016-12-14 | 2016-12-14 | Dried oilseed rape and processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106666521A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040213A (en) * | 2021-04-30 | 2021-06-29 | 齐鲁工业大学 | Drying method of celery leaves with low energy consumption and high nutrient component retention degree |
| CN114451534A (en) * | 2022-01-28 | 2022-05-10 | 湖南农业大学 | Processing method for dry-making rape bolts by combining low-salt short-time fermentation pretreatment and dry steam steaming |
| CN114468034A (en) * | 2022-01-26 | 2022-05-13 | 中国农业科学院油料作物研究所 | Method for improving bioavailability of selenium in selenium-rich rape land |
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|---|---|---|---|---|
| CN1316200A (en) * | 2001-03-16 | 2001-10-10 | 付登喜 | Technology for producing dried flowering stalk vegetable |
| CN104996552A (en) * | 2015-06-26 | 2015-10-28 | 扬州大学 | Dried vegetable quality improving method |
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2016
- 2016-12-14 CN CN201611153145.0A patent/CN106666521A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316200A (en) * | 2001-03-16 | 2001-10-10 | 付登喜 | Technology for producing dried flowering stalk vegetable |
| CN104996552A (en) * | 2015-06-26 | 2015-10-28 | 扬州大学 | Dried vegetable quality improving method |
Non-Patent Citations (2)
| Title |
|---|
| 单扬: "《蔬菜实用加工技术（农产品加工类）》", 31 December 1998 * |
| 陈夏娇，王巧敏主编: "《蔬菜加工新技术与营销》", 31 December 2012 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113040213A (en) * | 2021-04-30 | 2021-06-29 | 齐鲁工业大学 | Drying method of celery leaves with low energy consumption and high nutrient component retention degree |
| CN114468034A (en) * | 2022-01-26 | 2022-05-13 | 中国农业科学院油料作物研究所 | Method for improving bioavailability of selenium in selenium-rich rape land |
| CN114451534A (en) * | 2022-01-28 | 2022-05-10 | 湖南农业大学 | Processing method for dry-making rape bolts by combining low-salt short-time fermentation pretreatment and dry steam steaming |
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