CN106689338A - Fresh-cut shredded potatoes with long shelf life and preserving method thereof - Google Patents
Fresh-cut shredded potatoes with long shelf life and preserving method thereof Download PDFInfo
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- CN106689338A CN106689338A CN201611024098.XA CN201611024098A CN106689338A CN 106689338 A CN106689338 A CN 106689338A CN 201611024098 A CN201611024098 A CN 201611024098A CN 106689338 A CN106689338 A CN 106689338A
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- potato
- cooking shredded
- shredded potato
- silk
- drying
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- 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
Abstract
The invention provides shredded potatoes which have a preserving period of over 96h under a 45 DEG C accelerating experiment condition, and do not turn brown over 96h. A preserving method at least comprises a sterilizing step and a color protecting step, and can also comprise an oil sealing step, wherein the sterilizing step comprises the process of putting blanched shredded potatoes in a 80-100ppm hypochlorous acid solution to be soaked for 1-3min; the color protecting step uses a color protecting agent comprising 0.5-1.0% of citric acid, 0.2-0.8% of VC and 0.1-0.9% of NaCl; and the oil sealing step comprises the process of uniformly smearing the shredded potatoes with 45-50 DEG C plant oil. The invention also provides a preserving process which prolongs the shelf life of the fresh-cut shredded potatoes. The time of pre-treating potatoes in catering services can be shortened to a great extent, and the fresh-cut shredded potatoes are convenient and rapid and long in shelf life.
Description
Technical field
The present invention relates to field of food preservation, and in particular to a kind of long shelf life fresh-cut potatoes silk and its preservation method.
Background technology
Potato is nutritious comprehensively, and fat content is low, protein quality is high, heat is low, especially rich in dietary fiber, is
Health type consumer food.Under the promotion of national potato staple foodization, its cultivated area constantly expands, and fresh sweet potato annual production also constantly increases
Plus.Potato has multiple eating method, and especially cooking shredded potato is welcome by consumers in general, in the catering trades such as dining room, restaurant, hotel tool
There is very big consumption figure.But fresh-cut potatoes silk easily brown stain, be difficult it is fresh-keeping, and shelf life it is short be unfavorable for transport.The present invention provides one
The cooking shredded potato of kind of long shelf life and the antistaling process of extension fresh-cut potatoes silk shelf life, fresh-cut potatoes silk by streamline processing and
Special antistaling process treatment, slightly propagandizes system just edible hotly, can significantly reduce the catering trade pretreatment potato time, convenient and swift
And shelf life is long, the allegro new change of living standard of urban and rural population is complied with, with the considerable market demand.
The content of the invention
It is an object of the invention to provide a kind of long shelf life fresh-cut potatoes silk, its shelf life is long, convenient and swift.
Another object of the present invention is to provide a kind of preservation method of long shelf life fresh-cut potatoes silk, it can easily prolong
Long shelf life.
To reach any of the above-described purpose, the present invention uses following technical scheme：
In a first aspect, the present invention provides a kind of cooking shredded potato, it is fresh-cut potatoes silk, it is preferred that it is in 45 DEG C of Acceleration studies
Under the conditions of there is freshness date more than 96h, more than 96h not brownings；
Preferably, the kind of the cooking shredded potato is that wheat is agreed；
Preferably, the cooking shredded potato is prepared at least through sterilized and color protection step；
Preferably, the cooking shredded potato is prepared at least through sterilized, color protection and oil sealing step；
Preferably, there is freshness date more than 50 days at 20 DEG C, the not browning more than 50 days；
Preferably, the method for preparing the cooking shredded potato also includes cleaning, peeling, chopping, blanching, drying, packaging and storage；
Preferably, sterilisation step is after blanching step；Color protection step is after sterilisation step；Oil sealing step is walked in drying
After rapid；
Preferably, the method for preparing the cooking shredded potato in turn includes the following steps：(1), clean；(2), remove the peel；(3), cut
Silk；(4), blanching；(5) it is, sterilized；(6), color protection；(7), dry up；(8), oil sealing；(9), pack；(10), store.
Preferably, cooking shredded potato (the thickness 0.2- that the blanching in the step of preparing the cooking shredded potato (4) will be processed by chopping
0.4cm), it is put into rapidly in 60-80 DEG C of water bath with thermostatic control and soaks 1-3min, water is controlled 1 with potato volume ratio:1 and 4:1 it
Between；Preferably, the thickness of cooking shredded potato is 0.3cm；Preferably, the temperature of water bath with thermostatic control is 65-75 DEG C；Preferably, soak time
It is 2-3min；Preferably, water is controlled 2 with potato volume ratio:1 and 3:Between 1.
Preferably, the sterilization for preparing the step (5) in the method for the cooking shredded potato is that the cooking shredded potato of blanching is put into 90-
Immersion 1-4min in the hypochlorite solution of 120ppm；Preferably, the concentration of liquor natrii hypochloritis is 100-110ppm；Preferably,
Soak time is 2-3min.
Preferably, soaked cooking shredded potato is put into tune in advance by the color protection for preparing the step (5) in the method for the cooking shredded potato
10-20min is soaked in the color stabilizer for preparing；Preferably, the time soaked in color stabilizer is 14-18min；Preferably, color protection
Agent contains 0.5-1.0% citric acids, 0.2-0.8%VC and 0.1-0.9%NaCl；It is highly preferred that color stabilizer contains 0.7-0.9%
Citric acid, 0.4-0.6%VC and 0.5-0.7%NaCl.
Preferably, the drying for preparing the step (7) in the method for the cooking shredded potato is that the potato silk that will be soaked is drunk with meeting
Water hygiene standard, not higher than room temperature cold water cleans up color stabilizer, and 10-30 DEG C of cold air drying is used after surface dewatering,
The distance between potato silk and wind regime are 5-30cm, and drying time is 5-15min；Preferably, drying temperature is 15-25 DEG C, more excellent
It is 18-22 DEG C to select drying temperature；Preferably, the distance between potato silk and wind regime are 10-15cm, and drying time is 10-12min,
There is obvious water spot until can't see potato silk table face in normal indoor light, and feel without wet sensation, while occurring
It is tiny it is dry and cracked untill.
Preferably, the oil sealing for preparing the step (8) in the method for the cooking shredded potato is the cooking shredded potato that will be dried up with 45~50 DEG C
Vegetable oil uniform application potato silk；It is highly preferred that oil temperature is 46~48 DEG C；Preferably, vegetable oil is sunflower oil.
Preferably, prepare the step (9) in the method for the cooking shredded potato is packaged as decompression packaging；The storage of step (10) is
In 0-10 DEG C of cryopreservation；Preferably, storage temperature is 5-7 DEG C.
On the other hand, the invention provides a kind of preservation method for extending fresh-cut potatoes silk shelf life, it includes：It is sterilized and
Color protection；
Preferably, also including oil sealing step；
It is highly preferred that in turn including the following steps：(1), clean；(2), remove the peel；(3), chopping；(4), blanching；(5), kill
Bacterium；(6), color protection；(7), dry up；(8), oil sealing；(9), pack；(10), store.
Preferably, the chopping of step (3) is that potato is cut into the cooking shredded potato that thickness is 0.2-0.4cm；
Preferably, the blanching of step (4) is to be put into cooking shredded potato rapidly in 60 DEG C of -80 DEG C of waters bath with thermostatic control to soak 1-3min,
Water is controlled 1 with potato volume ratio:1 and 4:Between 1；
Preferably, the sterilization of step (5) is that the cooking shredded potato of blanching is put into the hypochlorite solution of 90-120ppm to soak
1-4min；
Preferably, the color protection of step (6) is that soaked cooking shredded potato is put into the good color stabilizer of pre-coordination to soak 10-
20min；
Preferably, the drying of step (7) be will soak potato silk with meet sanitary standard for drinking water, not higher than room temperature
Cold water color stabilizer is cleaned up, with 10-30 DEG C of cold air drying after surface dewatering, the distance between potato silk and wind regime are 5-
30cm, drying time is 5-15min；
Preferably, the oil sealing of step (8) is the cooking shredded potato that will dry up with 45~50 DEG C of vegetable oil uniform application potato thread；
Preferably, the packaging of step (9) is packed using decompression；
Preferably, step (10) is in 0-10 DEG C of cryopreservation；
Preferably, the thickness of the cooking shredded potato of step (3) is 0.3cm；
Preferably, the temperature of the water-bath of step (4) is 65-75 DEG C, and water is controlled 2 with potato volume ratio:1 and 3:1 it
Between；Preferably, soak time is 2min；
Preferably, the concentration of the liquor natrii hypochloritis of step (5) is 100-110ppm；Preferably, soak time is 2-
3min；
Preferably, the time that the cooking shredded potato of step (6) soaks in color stabilizer is 14-18min；
Preferably, the drying temperature of step (7) is 15-25 DEG C, and more preferably drying temperature is 18-22 DEG C；Potato silk and wind regime
The distance between be 10-15cm, drying time is 10-12min, has bright until can't see potato silk table face in normal indoor light
Aobvious water spot, and feeling without wet sensation, at the same occur it is tiny it is dry and cracked untill；
Preferably, the oil temperature of step (8) is 46~48 DEG C；Preferably, vegetable oil is sunflower oil.
It is highly preferred that the color stabilizer of step (6) contains 0.5-1.0% citric acids, 0.2-0.8%VC and 0.1-0.9%
NaCl。
It is highly preferred that color stabilizer contains 0.7-0.9% citric acids, 0.4-0.6%VC and 0.5-0.7%NaCl.
This method can make freshness date of the fresh-cut potatoes silk under the conditions of 45 DEG C of Acceleration studies more than 96h, constant more than 96h
It is brown；Have more than the shelf life of 50 days under 20 DEG C of normal conditions, 50 days not brownings and beneficial to transport can significantly subtract catering trade pre-
The treatment potato time.
Brief description of the drawings
The thread state of potato that Fig. 1 are spaced under non-oil spout state using the emerging good merchantable brand kind of comparative example 1 in different time.
The thread state of potato that Fig. 2 are spaced under oil spout state using the emerging good merchantable brand kind of comparative example 1 in different time.
Fig. 3 agree kind under non-oil spout state in the thread state of potato at different time interval using the wheat of comparative example 1.
Fig. 4 agree kind under oil spout state in the thread state of potato at different time interval using the wheat of comparative example 1.
The thread state of potato that Fig. 5 are spaced under non-oil spout state using emerging good merchantable brand kind of the invention in different time.
The thread state of potato that Fig. 6 are spaced under oil spout state using emerging good merchantable brand kind of the invention in different time.
Fig. 7 agree kind under non-oil spout state in the thread state of potato at different time interval using wheat of the invention.
Fig. 8 agree kind under oil spout state in the thread state of potato at different time interval using wheat of the invention.
Specific embodiment
Comparative example 1：
1st, julienne potatoes (thickness 0.3cm) the acidic electrolyte bath water for flowing that will be processed through over cleaning, peeling and chopping
Cleaned, untill acidic electrolyte bath water becomes limpid, thoroughly cleaned starch, enzyme and other residues on naked potato surface,
Electrolyte water requirement used is PH2.5, ORP >=1.1V, effective chlorinty 30mg/L；
2nd, after by washed potato silk surface dewatering, the good antistaling agent solution immersion 1min of configured in advance is put into, carries out color protection
And sterilization processing；(Nacl containing 0.5%wt citric acids and 2wt% in antistaling agent)
Antistaling agent is cleaned dry by the potato silk for the 3rd, soaking with sanitary standard for drinking water, not higher than room temperature cold water is met
Only, cold air drying is carried out after surface dewatering；Drying temperature is 18 DEG C, potato silk and the distance between wind regime are 11cm, drying time
Being 10min, having obvious water spot until can't see potato silk table face in normal indoor light, and feel without wet sensation,
Occur simultaneously it is tiny it is dry and cracked untill；
4th, by the immersion of dried potato silk and sunflower oil and it is necessary to be all immersed in fluid, oil temperature is maintained at
28-30 DEG C, soak time is 2min；
5th, the potato silk that will be soaked takes out and drains 2min, then carries out decompression packaging, is placed in 6 DEG C of cryopreservations.
Result of the test：
(1) Potato Cultivars：Xing Jia
Experiment condition：45 DEG C, non-oil spout
Sensory evaluation：
Conclusion：Under the conditions of 45 DEG C, as standing time extends, vacuum packaging air-tightness is deteriorated, and amount of liquid increases, and is putting
Locally there is brown stain after putting 72h, a large amount of brown stains after 96h.
(2) Potato Cultivars：Xing Jia
Experiment condition：45 DEG C, oil spout
Sensory evaluation：
Conclusion：Under the conditions of 45 DEG C, observed after 24h, cooking shredded potato color is to shoal, and has gas to enter, and swollen bag, liquid occurs
Content increases, and brown stain does not occur.As standing time extends, vacuum packaging air-tightness is deteriorated, and liquid substantial increase is being placed
Locally occurs brown stain after 48h, a large amount of brown stains after 72h.
(3) Potato Cultivars：Mai Ken
Experiment condition：45 DEG C, do not refuel
Sensory evaluation:
(4) Potato Cultivars：Mai Ken
Experiment condition：45 DEG C, oil spout
Sensory evaluation:
Conclusion：Under the conditions of 45 DEG C, as standing time extends, vacuum packaging air-tightness is deteriorated, and amount of liquid gradually increases,
Locally there is brown stain after 72h is placed, a large amount of brown stains after 96h.
Embodiment 1：
1st, the julienne potatoes (thickness 0.3cm) that will be processed through over cleaning, peeling and chopping, are put into rapidly 66 DEG C of waters bath with thermostatic control
Middle immersion 2min, water is controlled 2 with potato volume ratio:1 and 3:Between 1；
2nd, the cooking shredded potato of above-mentioned blanching is put into and 3min is soaked in the hypochlorite solution of 90ppm；
3rd, immersion 15min (contains 0.7% in soaked cooking shredded potato being put into the good color stabilizer of pre-coordination in color stabilizer
Citric acid, 0.4%VC and 0.5%NaCl)；
Antistaling agent is cleaned dry by the potato silk for the 4th, soaking with sanitary standard for drinking water, not higher than room temperature cold water is met
Only, cold air drying is carried out after surface dewatering, drying temperature is 20 DEG C, the distance between potato silk and wind regime are 10-15cm, when drying
Between be 11min, have obvious water spot until can't see potato silk table face in normal indoor light, and feel without wet sense
Feel, at the same occur it is tiny it is dry and cracked untill；
5th, then the cooking shredded potato of above-mentioned drying is carried out into decompression packaging with 45~50 DEG C of vegetable oil uniform application potato silk,
It is placed in 3 DEG C of cryopreservations.
Experimental result：
(1) Potato Cultivars：Xing Jia
Experiment condition：45 DEG C, do not refuel
Sensory evaluation：
Conclusion：Under the conditions of 45 DEG C, as standing time extends, vacuum packaging air-tightness is deteriorated, and amount of liquid increases, and is putting
Locally there is brown stain after putting 72h, a large amount of brown stains after 96h.
(2) Potato Cultivars：Xing Jia
Experiment condition：45 DEG C, oil spout
Sensory evaluation：
Conclusion：Under the conditions of 45 DEG C, as standing time extends, the color of potato silk is thin out, a small amount of liquid occurs, after 96h
There is not brown stain.
Placed 50 days under 20 DEG C of normal temperature conditions, the color of potato silk is thin out, a small amount of liquid occurs, brown stain does not occur.
(3) Potato Cultivars：Mai Ken
Experiment condition：45 DEG C, do not refuel
Sensory evaluation：
Conclusion：Under the conditions of 45 DEG C, as standing time extends, the color of potato silk is thin out, a small amount of liquid occurs, after 96h
There is not brown stain.
Placed 50 days under 20 DEG C of normal conditions, the color of potato silk is thin out, a small amount of liquid occurs, brown stain does not occur
(4) Potato Cultivars：Mai Ken
Experiment condition：45 DEG C, oil spout
Sensory evaluation
Conclusion：Under the conditions of 45 DEG C, as standing time extends, the color of potato silk is thin out, a small amount of liquid occurs, after 96h
There is not brown stain.
Placed 50 days under 20 DEG C of normal temperature conditions, the color of potato silk is thin out, a small amount of liquid occurs, brown stain does not occur.
Claims (10)
1. a kind of cooking shredded potato, it is characterised in that the cooking shredded potato is fresh-cut potatoes silk, it is preferred that it is in 45 DEG C of (Acceleration study bars
Part) under there is freshness date more than 96h, more than 96h not brownings；
Preferably, the kind of the cooking shredded potato is that wheat is agreed；
Preferably, the cooking shredded potato is prepared at least through sterilized and color protection step；
Preferably, the cooking shredded potato is prepared at least through sterilized, color protection and oil sealing step；
Preferably, the step of preparing the cooking shredded potato also includes cleaning, peeling, chopping, blanching, drying, packaging and storage；
Preferably, sterilisation step is after blanching step；Color protection step is after sterilisation step；Oil sealing step drying step it
Afterwards；
Preferably, there is freshness date more than 50 days, the not browning more than 50 days under 20 DEG C of normal temperature；
Preferably, the method for preparing the cooking shredded potato in turn includes the following steps：(1), clean；(2), remove the peel；(3), chopping；
(4), blanching；(5) it is, sterilized；(6), color protection；(7), dry up；(8), oil sealing；(9), pack；(10), store.
2. a kind of cooking shredded potato according to claim 1, it is characterised in that prepare the step (4) in the method for the cooking shredded potato
The cooking shredded potato (thickness 0.2-0.4cm) that will be processed by chopping of blanching, be put into rapidly in 60 DEG C of -80 DEG C of waters bath with thermostatic control and soak 1-
3min, water is controlled 1 with potato volume ratio:1 and 4:Between 1；
Preferably, the thickness of cooking shredded potato is 0.3cm；
Preferably, the temperature of water bath with thermostatic control is 65-75 DEG C；
Preferably, soak time is 2min；
Preferably, water is controlled 2 with potato volume ratio:1 and 3:Between 1.
3. the cooking shredded potato according to claim any one of 1-2, it is characterised in that：Prepare the step in the method for the cooking shredded potato
(5) sterilization is to be put into the cooking shredded potato of blanching to soak 1-4min in the hypochlorite solution of 90-120ppm；
Preferably, the concentration of liquor natrii hypochloritis is 100-110ppm；
Preferably, soak time is 2-3min.
4. a kind of cooking shredded potato according to claim any one of 1-3, it is characterised in that：In preparing the method for the cooking shredded potato
Be put into soaked cooking shredded potato in the good color stabilizer of pre-coordination by the color protection of step (5) soaks 10-20min；
Preferably, the time soaked in color stabilizer is 14-18min；
Preferably, color stabilizer contains 0.5-1.0% citric acids, 0.2-0.8%VC, 0.1-0.9%NaCl；It is highly preferred that color protection
Agent contains 0.7-0.9% citric acids, 0.4-0.6%VC, 0.5-0.7%NaCl.
5. a kind of cooking shredded potato according to claim any one of 1-4, it is characterised in that：In preparing the method for the cooking shredded potato
The drying of step (7) is the potato silk that will soak with meeting sanitary standard for drinking water, not higher than room temperature cold water by color stabilizer
Clean up, 10-30 DEG C of cold air drying is used after surface dewatering, the distance between potato silk and wind regime are 5-30cm, drying time
It is 5-15min；
Preferably, drying temperature is 15-25 DEG C, and more preferably drying temperature is 18-22 DEG C；
Preferably, the distance between potato silk and wind regime are 10-15cm, and drying time is 10-12min, until normal indoor
Light can't see potato silk table face obvious water spot, and feels without wet sensation, at the same occur it is tiny it is dry and cracked untill.
6. a kind of cooking shredded potato according to claim any one of 1-5, it is characterised in that in preparing the method for the cooking shredded potato
The oil sealing of step (8) is the cooking shredded potato that will dry up with 45~50 DEG C of vegetable oil uniform application potato thread；
Preferably, oil temperature is 46~48 DEG C；
Preferably, vegetable oil is sunflower oil.
7. a kind of cooking shredded potato according to claim any one of 1-6, it is characterised in that in preparing the method for the cooking shredded potato
The decompression that is packaged as of step (9) is packed；The storage of step (10) is in 0-10 DEG C of cryopreservation；
Preferably, storage temperature is 5-7 DEG C.
8. it is a kind of extend fresh-cut potatoes silk shelf life preservation method, it is characterised in that at least comprise the following steps：Sterilized and shield
Color；
Preferably, also including oil sealing step；
It is highly preferred that in turn including the following steps：(1), clean；(2), remove the peel；(3), chopping；(4), blanching；(5) it is, sterilized；
(6), color protection；(7), dry up；(8), oil sealing；(9), pack；(10), store.
9. it is according to claim 8 extension fresh-cut potatoes silk shelf life preservation method, it is characterised in that the chopping of step (3)
It is that potato is cut into the cooking shredded potato that thickness is 0.2-0.4cm；
The blanching of step (4) is to be put into cooking shredded potato rapidly in 60 DEG C of -80 DEG C of waters bath with thermostatic control to soak 1-3min, water and potato body
Product is than control 1:1 and 4:Between 1；
The sterilization of step (5) is to be put into the cooking shredded potato of blanching to soak 1-4min in the hypochlorite solution of 90-120ppm；
The color protection of step (6) is that soaked cooking shredded potato is put into the good color stabilizer of pre-coordination to soak 10-20min；
The drying of step (7) is that the potato silk that will be soaked will be protected with sanitary standard for drinking water, not higher than room temperature cold water is met
Toner is cleaned up, and 10-30 DEG C of cold air drying is used after surface dewatering, and the distance between potato silk and wind regime are 5-30cm, are dried
Time is 5-15 minutes；
The oil sealing of step (8) is the cooking shredded potato that will dry up with 45~50 DEG C of vegetable oil uniform application potato thread；
The packaging of step (9) is packed using decompression；
Step (10) is in 0-10 DEG C of cryopreservation；
Preferably, the thickness of the cooking shredded potato of step (3) is 0.3cm；
Preferably, the temperature of the water-bath of step (4) is 65-75 DEG C, and water is controlled 2 with potato volume ratio:1 and 3:Between 1；It is excellent
Selection of land, soak time is 2min；
Preferably, the concentration of the liquor natrii hypochloritis of step (5) is 100-110ppm；Preferably, soak time is 2-3min；
Preferably, the time that the cooking shredded potato of step (6) soaks in color stabilizer is 14-18min；
Preferably, the drying temperature of step (7) is 15-25 DEG C, and more preferably drying temperature is 18-22 DEG C；Between potato silk and wind regime
Distance be 10-15cm, drying time be 10-12 minutes, have substantially until can't see potato silk table face in normal indoor light
Water spot, and feel without wet sensation, at the same occur it is tiny it is dry and cracked untill；
Preferably, the oil temperature of step (8) is 46~48 DEG C；Preferably, vegetable oil is sunflower oil.
Preferably, the color stabilizer of step (6) contains 0.5-1.0% citric acids, 0.2-0.8%VC and 0.1-0.9%NaCl.
10. any one according to claim 8-9 extends the preservation method of fresh-cut potatoes silk shelf life, it is characterised in that color protection
Agent contains 0.7-0.9% citric acids, 0.4-0.6%VC and 0.5-0.7%NaCl.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611024098.XA CN106689338A (en) | 2016-11-18 | 2016-11-18 | Fresh-cut shredded potatoes with long shelf life and preserving method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611024098.XA CN106689338A (en) | 2016-11-18 | 2016-11-18 | Fresh-cut shredded potatoes with long shelf life and preserving method thereof |
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| Publication Number | Publication Date |
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| CN106689338A true CN106689338A (en) | 2017-05-24 |
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ID=58941135
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| Application Number | Title | Priority Date | Filing Date |
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| CN201611024098.XA Pending CN106689338A (en) | 2016-11-18 | 2016-11-18 | Fresh-cut shredded potatoes with long shelf life and preserving method thereof |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518279A (en) * | 2009-04-03 | 2009-09-02 | 中国农业大学 | Color protection fresh keeping method of fresh cut tuber |
| CN102763721A (en) * | 2012-05-25 | 2012-11-07 | 苏州仁祥全保鲜科技有限公司 | Fresh-keeping processing and packaging process for fresh-cut shredded potatoes |
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
-
2016
- 2016-11-18 CN CN201611024098.XA patent/CN106689338A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101518279A (en) * | 2009-04-03 | 2009-09-02 | 中国农业大学 | Color protection fresh keeping method of fresh cut tuber |
| CN102763721A (en) * | 2012-05-25 | 2012-11-07 | 苏州仁祥全保鲜科技有限公司 | Fresh-keeping processing and packaging process for fresh-cut shredded potatoes |
| CN103431037A (en) * | 2013-08-23 | 2013-12-11 | 内蒙古农业大学 | Preservation method for fresh-cut potatoes |
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Application publication date: 20170524 |