CN106722462A - A kind of complete dehydrated garlic of subsidiary meat fragrance and preparation method thereof - Google Patents
A kind of complete dehydrated garlic of subsidiary meat fragrance and preparation method thereof Download PDFInfo
- Publication number
- CN106722462A CN106722462A CN201611087191.5A CN201611087191A CN106722462A CN 106722462 A CN106722462 A CN 106722462A CN 201611087191 A CN201611087191 A CN 201611087191A CN 106722462 A CN106722462 A CN 106722462A
- Authority
- CN
- China
- Prior art keywords
- garlic
- meat
- complete
- subsidiary
- dehydrated
- 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
- 235000004611 garlic Nutrition 0.000 title claims abstract description 50
- 235000013372 meat Nutrition 0.000 title claims abstract description 23
- 239000003205 fragrance Substances 0.000 title claims abstract description 11
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000020097 white wine Nutrition 0.000 claims abstract description 8
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 7
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 7
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 244000170916 Paeonia officinalis Species 0.000 claims abstract description 7
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 7
- 235000019483 Peanut oil Nutrition 0.000 claims abstract description 7
- 235000021323 fish oil Nutrition 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 239000000312 peanut oil Substances 0.000 claims abstract description 7
- 229920001592 potato starch Polymers 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 6
- 239000001702 nutmeg Substances 0.000 claims abstract description 6
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 4
- 244000241838 Lycium barbarum Species 0.000 claims abstract description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 4
- 239000008103 glucose Substances 0.000 claims abstract description 4
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 238000001035 drying Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 7
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000005057 refrigeration Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 235000013311 vegetables Nutrition 0.000 description 22
- 206010033546 Pallor Diseases 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- 230000018044 dehydration Effects 0.000 description 7
- 238000006297 dehydration reaction Methods 0.000 description 7
- 239000000463 material Substances 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 239000010410 layer Substances 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 230000008569 process Effects 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000005672 electromagnetic field Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 241000220287 Sedum rubrotinctum Species 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 244000046738 asparagus lettuce Species 0.000 description 1
- 235000006705 asparagus lettuce Nutrition 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000000172 cytosol Anatomy 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000000498 stratum granulosum Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a kind of complete dehydrated garlic of subsidiary meat fragrance and preparation method thereof, it is made up of the raw material of following weight portion：Garlic, sodium acid carbonate, 50 ° of white wine, sweet potato starch, oyster meat, matrimony vine, nutmeg, white sesameseed, peony, peanut oil, edible glucose, fish oil, leaf of Herba Apii graveolentis and appropriate water；Dehydrated garlic of invention, more complete relative to general like product, taste and each side have always continued conventional way, have the advantages that rehydration is fast, the holding time is long, be readily transported, instant.
Description
Technical field
The invention belongs to the technology field of food, and in particular to a kind of complete dehydrated garlic of subsidiary meat fragrance
And preparation method thereof.
Background technology
Dehydrated vegetables is the instant food that fresh vegetables is processed by drying and dehydrating, and its moisture is low, the shelf-life
Long, storage and convenient transportation, packing cost is low is the important research direction of field of vegetable deep-processing.At present, whole world dehydration vegetable
The t of the annual production of dish about 370,000, the annual output of China accounts for 40% or so of world's dehydrated vegetables, in recent years in 130,000 t or so
Come, the situation that supply falls short of demand was once once occurring in World of Food industry fast development, dehydrated vegetables, and market has openings is larger.
Traditional Dehydrated Vegetable Processing technique is substantially tentatively to pre-process raw material, dehydrate, packing, preserving
Step, pretreatment：The pretreatment of raw material includes finishing, blanching, color protection, protects crisp etc., wherein finishing include removal of impurities, clean, go handle,
Go to push up, remove the peel, remove seed, cutting, carrying out appropriate pretreatment to vegetables can keep original local flavor and quality, and increase rehydration
Property.Blanching：Before it is dried, most of vegetable raw-material has to pass through blanching treatment, for the activity of inhibitory enzyme, prevents vegetables from aoxidizing
Brown stain, reduce microorganism pollution, while can exclusive segment moisture, make raw tissue soften be easy to drying.Research display, blanching pair
The influence result of peroxidase activity and vitamin C content is 90 DEG C of the optimal blanching temperature of Dehydrated Cabbage, blanching in wild cabbage
45 seconds time.Research to the cutting length and blanching technological parameter of green asparagus, determines its cutting length for 5 cm ~ 6 cm, drift
It is 90 DEG C ~ 95 DEG C to scald temperature, and the blanching time is 3.5 minutes ~ 4.0 minutes.Color protection：Micro NaCl is added in blanching solution
Or NaHCO3 is the green protecting method commonly used in Dehydrated Vegetable Processing.Solution is in neutral or meta-alkalescence, it is possible to reduce enzymatic browning and
The generation of non-enzymatic browning, also can effectively destroy vegetable surface wax coat, be beneficial to the metal ions such as Zn2+, Cu2+ and penetrate into shield
Color, the color and luster to improving dehydrated vegetables has particularly significant effect.
Although above conventional method is easy, also have be not very science place, such as prepare need before dehydrated vegetables it is right
Raw material carry out a certain degree of cutting process, could more advantageously facilitate the implementation of subsequent drying step, consequently, it is possible to will
Cause the meat cell for constituting fresh vegetables to be destroyed, vacuole damage, cytosol outflow, intracellular nutrient and fragrance lipid by air or
Person's autoxidation supporting of enzyme, produces smell substance, and nutrition, color and luster be not good enough, so doing cutting process before vegetable drying very
It is improper.But, indivedual vegetables such as garlic, little tomato, carrot and asparagus lettuce etc., and because own vol is big and fleshy, dry
Really bother, it is most important that influence high temperature goes out the link of enzyme, it is necessary to so that temperature uniformity, could can both play good
Enzyme effect of going out, while ensure vegetables rehydration after brittleness and freshness.
The content of the invention
The present invention is prepared for a set of being made dry product for such as garlic dewatering vegetable to improve the quality of dehydrated garlic
Method, while effectively protection garlic integrated degree, is rapidly completed go out enzyme and dehydration, is realized particular by following methods
's：
A kind of complete dehydrated garlic of subsidiary meat fragrance, it is characterised in that be made up of the raw material of following weight portion：Garlic 800 ~
1200th, 20 ~ 30,50 ° of white wine 250 ~ 300, sweet potato starch 40 ~ 55, oyster meat 100 ~ 150, matrimony vines 10 ~ 15, Pork and beans of sodium acid carbonate
Cool 6 ~ 10, white sesameseed 4 ~ 7, peony 10 ~ 16, peanut oil 6 ~ 9, edible glucose 20 ~ 30, fish oil 2 ~ 5, leaf of Herba Apii graveolentis 6 ~ 12 and suitable
The water of amount.
A kind of preparation method of complete dehydrated garlic of subsidiary meat fragrance, it is characterised in that including following steps：
（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and
50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat；
（2）Mix fish oil, peanut oil after oyster meat is diced, 5 ~ 10min is sallow to meat surface for high temperature frying, pulls out, then
Peony, nutmeg and other following residual components being not directed to are added, the decocting for adding 10 ~ 15 times of its weight portions boils 40 ~
60min goes out perfume (or spice), filters to obtain soup；
（3）Will（2）The soup carries out centrifugation slagging-off and refrigeration is deoiled, and sweet potato starch stirring gelatinization is added after being again heated to boiling,
Even application is extremely（1）Described garlic sublist face；
（4）Will（3）Garlic through 800 ~ 900W heating using microwaves to 80 ~ 90 DEG C, continue 3 ~ 5min and complete to go out enzyme, be then placed in box
Skim-coat starch clothing is removed in drying and dewatering 80 ~ 90% in dryer, vibrations.
Garlic of garlic has good brittleness, and granularity is plentiful, and juice containing amount is high, and cell arrangement closely, be accomplished not utilize
In the case of external mechanical force, dehydration to garlic is completed, required material resources, manpower and financial resources are all very big, and dehydration
Time lengthening likely results in garlic exocuticle and dries charing, extremely influences the way of quality, and our company is de- according to production for many years
The experience and technology of water vegetables, it is determined that the perfect dehydration scheme of a set of garlic.
Invention carries out heating using microwave to garlic and goes out enzyme first, the step for it is indispensable, the mode of heating of microwave is to produce
The electromagnetic field of alternation, polar molecule polarization and the alternation orientation with the additional alternating electromagnetic field change of polarity, so numerous in material
Polar molecule because frequently mutually friction generates heat.The mode of traditional heating is to directly heat, it will usually cause the material must
Palpus appearance is first hot, and inside does not reach should temperature, and after the enzyme that goes out is not thorough, or inside reaches temperature, outside is excessively led because of heat absorption
Material denaturation is caused, the meaning of dehydrated vegetables is lost.The speed of heating using microwave is fast, reduces the loss of nutrient, and energy profit
It is high with rate, without intermediate conduction medium.
Used as fresh vegetables, general water content is all more than 80%, and the dehydration standard of garlic is dehydration more than 75%
, huge part is all water in garlic, and heating using microwave can make hydrone strenuous vibration production capacity, is applied not only to heat production and goes out
Enzyme, while can turn into free state water, make itself to steam with " enlivening itself ", combination water and absorbent-type hydrone in cell
Free energy reduction needed for hair, is more beneficial for the implementation of follow-up drying procedure.It is also noted that influence moisture evaporation factor except
Beyond the atmospheric pressure of material local environment, material self structure also has certain restraining factors, and research finds the outer surface of plant
The certain thickness wax coat of all more or less presence, is a kind of protective layer that plant secretion resists adverse environment, belongs to one layer
Hydrophobic lipid, is wrapped in the surface of garlic, and the situation for causing garlic of general decortication to be put into water is a hydrophobic state,
This point is highly detrimental to the completion of baking step.Invention according to this feature of garlic, using certain density sodium acid carbonate
Solution adds the saponification liquor that 50 ° of white wine are made, and decortication garlic was dewaxed before this, and experiment is proved：By this stage dewaxing process
Garlic subsequently drying duration than without this stage dewaxing program garlic it is low by nearly 30 ~ 40%, dewax solute than 2 ~ 3:
1,40 ~ 45 DEG C of temperature, 30 ~ 40min of process time, and the duration for reducing drying procedure can undoubtedly improve the product of dehydrated garlic
Matter.
Garlic after dewaxing, surface lacks protection, during drying, usually due to the volatilization process of moisture, together
When be in the condition of high temperature for a long time again, cause that garlic sublist skin portion meat is loose, scaling-off, this point is in the program of garlic rehydration
Embody more substantially, be cleverly applied to garlic sublist face using the starch fluid of gelatinization in the program of drying here, successfully keep away
Exempt from such case, the somewhat vibrations treatment after the completion of drying procedure of the stratum granulosum of gelatinization can just be peeled off, and the product of finished product are not influenceed
Matter.
Beneficial effects of the present invention：Dehydrated garlic of invention, taste and each more complete relative to general like product
Aspect has always continued conventional way, has the advantages that rehydration is fast, the holding time is long, is readily transported, instant, due to adopting
With the method for microwave deactivating enzyme, invention before the enzyme that goes out by seafood meat by the soup after refinement, mix with starch gelatinization liquid, profit
The principle of infiltration is shaken with microwave, garlic top layer is sticked to, the special taste of garlic optimizes the selection diversity of customer.
Specific embodiment
Embodiment 1：
A kind of complete dehydrated garlic of subsidiary meat fragrance, it is characterised in that by following weight portion（g）Raw material be made：Garlic
1050th, 24,50 ° of white wine 280, sweet potato starch 50, oyster meat 120, matrimony vine 14, nutmeg 8, white sesameseeds 5, peony of sodium acid carbonate
12nd, peanut oil 8, edible glucose 26, fish oil 4, leaf of Herba Apii graveolentis 10 and appropriate water.
A kind of preparation method of complete dehydrated garlic of subsidiary meat fragrance, it is characterised in that including following steps：
（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and
50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat；
（2）Mix fish oil, peanut oil after oyster meat is diced, 5 ~ 10min is sallow to meat surface for high temperature frying, pulls out, then
Peony, nutmeg and other following residual components being not directed to are added, the decocting for adding 10 ~ 15 times of its weight portions boils 40 ~
60min goes out perfume (or spice), filters to obtain soup；
（3）Will（2）The soup carries out centrifugation slagging-off and refrigeration is deoiled, and sweet potato starch stirring gelatinization is added after being again heated to boiling,
Even application is extremely（1）Described garlic sublist face；
（4）Will（3）Garlic through 800 ~ 900W heating using microwaves to 80 ~ 90 DEG C, continue 3 ~ 5min and complete to go out enzyme, be then placed in box
Skim-coat starch clothing is removed in drying and dewatering 80 ~ 90% in dryer, vibrations.
Claims (2)
1. a kind of complete dehydrated garlic of subsidiary meat fragrance is sub, it is characterised in that be made up of the raw material of following weight portion：Garlic
800 ~ 1200,20 ~ 30,50 ° of white wine 250 ~ 300 of sodium acid carbonate, sweet potato starch 40 ~ 55, oyster meat 100 ~ 150, matrimony vine 10 ~ 15,
Nutmeg 6 ~ 10, white sesameseed 4 ~ 7, peony 10 ~ 16, peanut oil 6 ~ 9, edible glucose 20 ~ 30, fish oil 2 ~ 5, leaf of Herba Apii graveolentis 6 ~ 12
With appropriate water.
2. a kind of preparation method of complete dehydrated garlic of subsidiary meat fragrance according to claim 1, it is characterised in that bag
Include following steps：
（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and
50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat；
（2）Mix fish oil, peanut oil after oyster meat is diced, 5 ~ 10min is sallow to meat surface for high temperature frying, pulls out, then
Peony, nutmeg and other following residual components being not directed to are added, the decocting for adding 10 ~ 15 times of its weight portions boils 40 ~
60min goes out perfume (or spice), filters to obtain soup；
（3）Will（2）The soup carries out centrifugation slagging-off and refrigeration is deoiled, and sweet potato starch stirring gelatinization is added after being again heated to boiling,
Even application is extremely（1）Described garlic sublist face；
（4）Will（3）Garlic through 800 ~ 900W heating using microwaves to 80 ~ 90 DEG C, continue 3 ~ 5min and complete to go out enzyme, be then placed in box
Skim-coat starch clothing is removed in drying and dewatering 80 ~ 90% in dryer, vibrations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611087191.5A CN106722462A (en) | 2016-12-01 | 2016-12-01 | A kind of complete dehydrated garlic of subsidiary meat fragrance and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611087191.5A CN106722462A (en) | 2016-12-01 | 2016-12-01 | A kind of complete dehydrated garlic of subsidiary meat fragrance and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722462A true CN106722462A (en) | 2017-05-31 |
Family
ID=58914057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611087191.5A Pending CN106722462A (en) | 2016-12-01 | 2016-12-01 | A kind of complete dehydrated garlic of subsidiary meat fragrance and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722462A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085743A (en) * | 1992-10-22 | 1994-04-27 | 任清海 | The manufacture method of seasoning garlic crystalline substance |
| CN102067903A (en) * | 2009-11-20 | 2011-05-25 | 张恒雨 | Dewatered garlic flake |
| CN103005538A (en) * | 2012-11-23 | 2013-04-03 | 安文娟 | Non-fried tasty snack |
| CN103461919A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Garlic leisure food as well as preparation method thereof |
| CN103584030A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Method for producing garlic pickled instant food |
-
2016
- 2016-12-01 CN CN201611087191.5A patent/CN106722462A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1085743A (en) * | 1992-10-22 | 1994-04-27 | 任清海 | The manufacture method of seasoning garlic crystalline substance |
| CN102067903A (en) * | 2009-11-20 | 2011-05-25 | 张恒雨 | Dewatered garlic flake |
| CN103005538A (en) * | 2012-11-23 | 2013-04-03 | 安文娟 | Non-fried tasty snack |
| CN103461919A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Garlic leisure food as well as preparation method thereof |
| CN103584030A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Method for producing garlic pickled instant food |
Non-Patent Citations (3)
| Title |
|---|
| 肖付刚等: "《食品生产及保藏技术研究》", 30 April 2015 * |
| 肖旭霖: "《食品加工机械与设备》", 30 September 2000 * |
| 董海洲: "《民以食为天：食品加工卷》", 30 April 2007 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US6004590A (en) | Process for producing dehydrated vegetables | |
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| CN102077983B (en) | Compound colour conserving method for prolonging storage period of dehydrated lettuce slices | |
| CN105211780B (en) | The processing method of dried carrot | |
| CN103564305A (en) | Instant microwave seafood baked rice and preparation method thereof | |
| CN107668587A (en) | A kind of sea-tangle filament processing process | |
| JP4846838B2 (en) | Manufacturing method for dried green leaves | |
| CN105285066A (en) | Method used for producing sulfur-free dried lily bulb via whole process color-protecting multi temperature period drying | |
| CN108175062A (en) | A kind of production method of delicious healthy potato chips | |
| CN106261695B (en) | Method for making convenient rice dumplings | |
| CN105192610A (en) | Instant banana skin crisp chips and preparation method thereof | |
| CN109452594A (en) | Microwave bulking sweet potato chip processing technology | |
| CN105077079A (en) | Making method of deep-fried sweet potato chips | |
| CN107232537A (en) | A kind of production method of salubrious local flavor health-care apple crisp chip | |
| Salimi et al. | Optimization of coconut osmotic drying preceded by microwave treatment by Response Surface Methodology | |
| CN107041524A (en) | A kind of complete type goes sentimental taste to be dehydrated cucumber and preparation method thereof | |
| CN106721937A (en) | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface | |
| CN106722462A (en) | A kind of complete dehydrated garlic of subsidiary meat fragrance and preparation method thereof | |
| CN109430760A (en) | A kind of peppermint dried sweet potato processing technology | |
| KR102304539B1 (en) | Manufacturing method of five colors onion rice | |
| CN109315720A (en) | Extruding instant lily bulb is dry and preparation method thereof | |
| CN107495147A (en) | A kind of manufacture craft of cured meat and fish | |
| CN106819970A (en) | A kind of dehydrated garlic of red epidermis seafood seasoning and preparation method thereof | |
| CN106720213A (en) | Emerald green spiced salt fragrance dehydrated garlic of a kind of epidermis and preparation method thereof | |
| CN106722461A (en) | A kind of dehydration carrot for improving sweet mouthfeel and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170531 |
|
| RJ01 | Rejection of invention patent application after publication |