CN106797878A - One cultivates peanut crisp bud production technology - Google Patents
One cultivates peanut crisp bud production technology Download PDFInfo
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- CN106797878A CN106797878A CN201611251870.1A CN201611251870A CN106797878A CN 106797878 A CN106797878 A CN 106797878A CN 201611251870 A CN201611251870 A CN 201611251870A CN 106797878 A CN106797878 A CN 106797878A
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- A—HUMAN NECESSITIES
- A01—AGRICULTURE; FORESTRY; ANIMAL HUSBANDRY; HUNTING; TRAPPING; FISHING
- A01G—HORTICULTURE; CULTIVATION OF VEGETABLES, FLOWERS, RICE, FRUIT, VINES, HOPS OR SEAWEED; FORESTRY; WATERING
- A01G31/00—Soilless cultivation, e.g. hydroponics
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- Life Sciences & Earth Sciences (AREA)
- Environmental Sciences (AREA)
- Cultivation Receptacles Or Flower-Pots, Or Pots For Seedlings (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Cultivated peanut crisp bud production technology the invention discloses one, concretely comprised the following steps：Seed selection；Cultivate peanut；Peanut-sprout is pre-processed；Peanut-sprout is seasoned：Peanut-sprout is placed in condiment, flavoring is added in condiment, peanut-sprout is seasoned using condiment；Sterilization packaging：The peanut-sprout that seasoning is completed is packed using packaging bag, then will be packaged with the packaging bag of peanut-sprout by electron beam channel, carry out sterilization, after the assay was approved, processing is completed.The present invention has the advantages that storage time is long, easy to carry, in good taste.
Description
Technical field
The present invention relates to the crisp bud processing technique field of peanut, specifically one cultivate peanut crisp bud production technology.
Background technology
Peanut also known as peanut, belong to Papilionaceae Arachis annual herb plant, originate in the band of South America one, the world
The country of upper cultivation peanut has more than 100, and Asia is the most universal, and peanut gradually causes each as the food plant albumen of high-quality
The attention of country, the Chinese food structural reform nineties in 20th century and development outline and nearest 11th Five-Year developing goal are all flower
Life is classified as one of focus development vegetable protein, however, peanut is also one of main food allergen, in North America and European state
, there are 1% and 0.5% children and adults in family to peanut allergy respectively, and in Asian countries, (Groundnut products) is also to cause food hypersenstivity
One of main sensibiligen, Chinese Academy of Medical Sciences allergy researcher probably has 4% patient to outpatients statistics to flower
Raw allergy.
Body can be made to produce anaphylactoid antigen molecule referred to as food allergen in food, they are mostly protein,
Peanut nutrition enriches, and smell is aromatic strong, deep to be liked by consumers in general, but, peanut protein is main sensitization in meals
One of original, produces substantially anaphylactoid crowd to account for 3% in the U.S. to peanut protein, therefore, by various processing, method of modifying
Reduce the sensitization of peanut protein, improve that its edible safety is extremely important, according to research reports, the sensibiligen in peanut is usually
Protein or glycoprotein with acid isoelectric point, molecular weight is in 10~70kDa.In the world at present using doing that IgE is detected
Method, have identified 7 kinds of allergic proteins (including glycoprotein) from peanut, distinguish according to international anaphylactogen Uniform Name standard
For：Ara h1, Ara h2, Ara h3, Arah4, Ara h5, Ara h6 and Ara h7, wherein 90% patients serum recognizes
Arah1（Relative molecular mass is 63.5kD）With Ara h2（Relative molecular mass is 17kD）, so they are therein main
Sensibiligen.
The seed of plant is a natural, orderly bioreactor, seed in germination process, in ensureing seed
The smooth development and growth of embryonic tissue, many endogenous enzyme activities in seed can be activated successively, in the effect of these endogenous enzymes
Under, the mass energy material stored in seed, such as protein, carbohydrate, grease can be hydrolyzed in succession, so as to change
Its primary characteristic, including sensitization, research show that fat is one of main reserve substance of peanut seed, with the hair of seed
The intraseminal fat of bud is gradually decreased, and the analysis result of amino acid composition shows, in 17 kinds of amino acid of peanut protein, asparagus fern ammonia
Acid, glutamic acid, glycine, alanine, taut propylhomoserin, isoleucine, leucine, 9 kinds of amino acid of lysine and arginine with
The extension of germination period, it is larger [12] that content gradually decreases wherein aspartic acid, glutamic acid and arginic luffing.Sent out using seed
The special change of internal nutrition composition structural and functional characteristic during bud, our ancestors began to utilize before more than 1,000 years
The seed of germination come the diet nutritional that improves and enrich the mankind, here it is bean sprout.
Bean sprout taste delicate fragrance, it is nutritious and easily digest and assimilate, and be a class healthy food rich in dietary fiber.From
For in nutritional ingredient, bean sprout contains abundant vitamin and mineral matter, the particularly rich content of phosphorus.With human lives' water
Flat continuous improvement, bean sprout is developed so far, and is a feast for the eyes, and quality is various, processes outside traditional bean sprouts, almost covers institute
Some vegetable seeds, or even including some timber seeds and foodstuff seed, such as Chinese cabbage bud, leaf mustard bud, buckwheat seedling, Chinese toon bud, flower
Sprout.
Peanut sprout is a kind of food of dietotherapy, and it is not only able to eat something rare, and nutrition is also especially enriched.Peanut sprout
Energy, protein and crude fat content are occupied first of various vegetables, and rich in the mineral matters such as vitamin, potassium, calcium, iron, zinc and human body
Required various amino acid and trace element, are described as " papaw bud ", are also long-lived bud.
Research finds that the Resveratrol content of peanut sprout is higher 100 times than peanut, contains than the resveratrol in grape wine
Amount is higher by dozens or even hundreds of times, and it has the effects such as suppression cancer cell, reducing blood lipid, prevention and cure of cardiovascular disease, anti-aging, protects
Strong value is high.
At present, what people mainly ate is fresh peanut sprout, but fresh peanut sprout storage time is not long, is easily damaged
It is bad, therefore the cycle that people eat is also just relatively shorter, and inconvenience is carried, it is necessary to be improved.
The content of the invention
The invention aims to solving that fresh peanut sprout of the prior art is fragile, it is difficult to store and carries not
Just defect, there is provided cultivates peanut crisp bud production technology to solve the above problems.
To achieve these goals, technical scheme is as follows：Cultivated peanut crisp bud production work the invention discloses one
Skill, concretely comprises the following steps：
（1）, seed selection：Choose full seed, be coated the complete Ecological Property of Peanut Seeds of complete, seed as peanut kind, it is standby；
（2）, cultivate peanut：
A, river sand is taken, river sand is cleaned using clean running water, until no longer containing soil and impurity in river sand；
B, the river sand that will be cleaned up uniformly are laid in raising chamber, form bottom sand, and peanut seed is uniformly laid in
On bottom sand, one layer of upper strata sand is then uniformly covered on peanut seed；
, to being sprinkled water on the sand of upper strata, spraying time is 5-8min, every 5-6h sprinklings once, at 15-25 DEG C for c, water sprinkler
Under the conditions of, 36-48h is cultivated, untill the length of peanut-sprout is for 2-3cm, then peanut-sprout is taken out, it is standby；
（3）, peanut-sprout pre-processed：
D, peanut-sprout is placed in bubble washer, cleaned up；
E, the peanut-sprout that will be cleaned up are transferred to steam box, under conditions of 100 DEG C, steam 2-3min, take out；
F, will steam completion peanut-sprout be placed into normal-temperature water in cool down 1-2min, be then transferred to cool down 2- in frozen water
3min；
G, the peanut-sprout after cooling is drained away the water, be then transferred in flash-frozen machine, in -32 DEG C to -35 DEG C of condition
Under, 30min is freezed, take out standby；
H, the peanut-sprout that will be freezed are put into vacuum desiccator, are evacuated to 2.7-6.7Pa, heated vegetable oil medium temperature
Degree is controlled to 50-60 DEG C, dries 20min；
I, peanut-sprout is added in closed cooling tank it is cooled to normal temperature, is placed in a centrifuge, in the rotating speed of 1600r/min
Under, 5min is centrifuged, take out；
（4）, peanut-sprout is seasoned：Peanut-sprout is placed in condiment, flavoring is added in condiment, used
Condiment is seasoned to peanut-sprout；
（5）, sterilization packaging：The peanut-sprout that seasoning is completed is packed using packaging bag, then will be packaged with peanut-sprout
Packaging bag by electron beam channel, carry out sterilization, after the assay was approved, processing i.e. complete.
Preferably, in described step b, the husky thickness of bottom is 3-5cm.
Preferably, in described step b, the husky thickness in upper strata is 3-5cm.
Preferably, in described step c, keeping light tight in raising chamber during culture peanut.
Preferably, described step（4）In, described flavoring and the mass ratio of peanut-sprout are 1:1500-1;
Between 1600.
The present invention has advantages below compared to existing technology：
The crisp bud production technology of peanut of the present invention, the peanut-sprout for processing is the peanut-sprout after freeze-drying, therefore
It is hardly damaged, storage time is long, and uses packed, easy to carry, instant, the peanut-sprout that the present invention is processed in addition
Sensibiligen is reduced, people are difficult allergy, increased consumer groups, reduce food irritability risk, and use natural method
Reduction peanut fat, coordinates sauces, and more preferably, reduction is fat possible for mouthfeel, in addition peanut germination bean sprout free amino acid
Increase, polypeptide increases, be more suitable for human consumption, nutritive value is not exposed to destruction, without any pollution during production, is difficult
Infringement human body, and peanut is cultivated using the river sand for cleaning, the peanut-sprout for growing also compares environmental protection, will not
Human body is damaged.
Specific embodiment
Cultivated peanut crisp bud production technology the invention discloses one, concretely comprised the following steps：
（1）, seed selection：Choose full seed, be coated the complete Ecological Property of Peanut Seeds of complete, seed as peanut kind, it is standby；
（2）, cultivate peanut：
A, river sand is taken, river sand is cleaned using clean running water, until no longer containing soil and impurity in river sand；
B, the river sand that will be cleaned up uniformly are laid in raising chamber, form bottom sand, and peanut seed is uniformly laid in
On bottom sand, one layer of upper strata sand is then uniformly covered on peanut seed；
, to being sprinkled water on the sand of upper strata, spraying time is 5-8min, every 5-6h sprinklings once, at 15-25 DEG C for c, water sprinkler
Under the conditions of, 36-48h is cultivated, untill the length of peanut-sprout is for 2-3cm, then peanut-sprout is taken out, it is standby；
（3）, peanut-sprout pre-processed：
D, peanut-sprout is placed in bubble washer, cleaned up；
E, the peanut-sprout that will be cleaned up are transferred to steam box, under conditions of 100 DEG C, steam 2-3min, take out；
F, will steam completion peanut-sprout be placed into normal-temperature water in cool down 1-2min, be then transferred to cool down 2- in frozen water
3min；
G, the peanut-sprout after cooling is drained away the water, be then transferred in flash-frozen machine, in -32 DEG C to -35 DEG C of condition
Under, 30min is freezed, take out standby；
H, the peanut-sprout that will be freezed are put into vacuum desiccator, are evacuated to 2.7-6.7Pa, heated vegetable oil medium temperature
Degree is controlled to 50-60 DEG C, dries 20min；
I, peanut-sprout is added in closed cooling tank it is cooled to normal temperature, is placed in a centrifuge, in the rotating speed of 1600r/min
Under, 5min is centrifuged, take out；
（4）, peanut-sprout is seasoned：Peanut-sprout is placed in condiment, flavoring is added in condiment, used
Condiment is seasoned to peanut-sprout；
（5）, sterilization packaging：The peanut-sprout that seasoning is completed is packed using packaging bag, then will be packaged with peanut-sprout
Packaging bag by electron beam channel, carry out sterilization, after the assay was approved, processing i.e. complete.
Preferably, in described step b, the husky thickness of bottom is 3-5cm.
Preferably, in described step b, the husky thickness in upper strata is 3-5cm.
Preferably, in described step c, keeping light tight in raising chamber during culture peanut.
Preferably, described step（4）In, described flavoring and the mass ratio of peanut-sprout are 1:1500-1;
Between 1600.
Embodiment 1
Cultivated peanut crisp bud production technology the invention discloses one, concretely comprised the following steps：
（1）, seed selection：Choose full seed, be coated the complete Ecological Property of Peanut Seeds of complete, seed as peanut kind, it is standby；
（2）, cultivate peanut：
A, river sand is taken, river sand is cleaned using clean running water, until no longer containing soil and impurity in river sand；
B, the river sand that will be cleaned up uniformly are laid in raising chamber, form bottom sand, and peanut seed is uniformly laid in
On bottom sand, one layer of upper strata sand is then uniformly covered on peanut seed；
, to being sprinkled water on the sand of upper strata, spraying time is 7min, every 5.5h sprinklings once, in 20 DEG C of condition for c, water sprinkler
Under, 40h is cultivated, untill the length of peanut-sprout is for 2.5cm, then peanut-sprout is taken out, it is standby；
（3）, peanut-sprout pre-processed：
D, peanut-sprout is placed in bubble washer, cleaned up；
E, the peanut-sprout that will be cleaned up are transferred to steam box, under conditions of 100 DEG C, steam 2min, take out；
F, will steam completion peanut-sprout be placed into normal-temperature water in cool down 1.5min, be then transferred to cool down in frozen water
2.5min；
G, the peanut-sprout after cooling is drained away the water, be then transferred in flash-frozen machine, under conditions of -32 DEG C, freezing
30min, takes out standby；
H, the peanut-sprout that will be freezed are put into vacuum desiccator, are evacuated to 2.7Pa, heated vegetable oil medium temperature control
55 DEG C are made as, 20min is dried；
I, peanut-sprout is added in closed cooling tank it is cooled to normal temperature, is placed in a centrifuge, in the rotating speed of 1600r/min
Under, 5min is centrifuged, take out；
（4）, peanut-sprout is seasoned：Peanut-sprout is placed in condiment, flavoring is added in condiment, used
Condiment is seasoned to peanut-sprout；
（5）, sterilization packaging：The peanut-sprout that seasoning is completed is packed using packaging bag, then will be packaged with peanut-sprout
Packaging bag by electron beam channel, carry out sterilization, after the assay was approved, processing i.e. complete.
In described step b, the husky thickness of bottom is 3.5cm.
In described step b, the husky thickness in upper strata is 4cm.
In described step c, keep light tight in raising chamber during culture peanut.
Described step（4）In, described flavoring and the mass ratio of peanut-sprout is 1:1550.
Embodiment 2
Cultivated peanut crisp bud production technology the invention discloses one, concretely comprised the following steps：
（1）, seed selection：Choose full seed, be coated the complete Ecological Property of Peanut Seeds of complete, seed as peanut kind, it is standby；
（2）, cultivate peanut：
A, river sand is taken, river sand is cleaned using clean running water, until no longer containing soil and impurity in river sand；
B, the river sand that will be cleaned up uniformly are laid in raising chamber, form bottom sand, and peanut seed is uniformly laid in
On bottom sand, one layer of upper strata sand is then uniformly covered on peanut seed；
, to being sprinkled water on the sand of upper strata, spraying time is 5min for c, water sprinkler, every 5h sprinklings once, under conditions of 15 DEG C,
Culture 36h, untill the length of peanut-sprout is for 2cm, then takes out peanut-sprout, standby；
（3）, peanut-sprout pre-processed：
D, peanut-sprout is placed in bubble washer, cleaned up；
E, the peanut-sprout that will be cleaned up are transferred to steam box, under conditions of 100 DEG C, steam 2min, take out；
F, will steam completion peanut-sprout be placed into normal-temperature water in cool down 1min, be then transferred to cool down 2min in frozen water；
G, the peanut-sprout after cooling is drained away the water, be then transferred in flash-frozen machine, under conditions of -32 DEG C, freezing
30min, takes out standby；
H, the peanut-sprout that will be freezed are put into vacuum desiccator, are evacuated to 6.7Pa, heated vegetable oil medium temperature control
60 DEG C are made as, 20min is dried；
I, peanut-sprout is added in closed cooling tank it is cooled to normal temperature, is placed in a centrifuge, in the rotating speed of 1600r/min
Under, 5min is centrifuged, take out；
（4）, peanut-sprout is seasoned：Peanut-sprout is placed in condiment, flavoring is added in condiment, used
Condiment is seasoned to peanut-sprout；
（5）, sterilization packaging：The peanut-sprout that seasoning is completed is packed using packaging bag, then will be packaged with peanut-sprout
Packaging bag by electron beam channel, carry out sterilization, after the assay was approved, processing i.e. complete.
In described step b, the husky thickness of bottom is 5cm.
In described step b, the husky thickness in upper strata is 5cm.
In described step c, keep light tight in raising chamber during culture peanut.
Described step（4）In, described flavoring and the mass ratio of peanut-sprout is 1;1600.
Embodiment 3
Cultivated peanut crisp bud production technology the invention discloses one, concretely comprised the following steps：
（1）, seed selection：Choose full seed, be coated the complete Ecological Property of Peanut Seeds of complete, seed as peanut kind, it is standby；
（2）, cultivate peanut：
A, river sand is taken, river sand is cleaned using clean running water, until no longer containing soil and impurity in river sand；
B, the river sand that will be cleaned up uniformly are laid in raising chamber, form bottom sand, and peanut seed is uniformly laid in
On bottom sand, one layer of upper strata sand is then uniformly covered on peanut seed；
, to being sprinkled water on the sand of upper strata, spraying time is 8min for c, water sprinkler, every 6h sprinklings once, under conditions of 25 DEG C,
Culture 48h, untill the length of peanut-sprout is for 3cm, then takes out peanut-sprout, standby；
（3）, peanut-sprout pre-processed：
D, peanut-sprout is placed in bubble washer, cleaned up；
E, the peanut-sprout that will be cleaned up are transferred to steam box, under conditions of 100 DEG C, steam 3min, take out；
F, will steam completion peanut-sprout be placed into normal-temperature water in cool down 2min, be then transferred to cool down 3min in frozen water；
G, the peanut-sprout after cooling is drained away the water, be then transferred in flash-frozen machine, under conditions of -35 DEG C, freezing
30min, takes out standby；
H, the peanut-sprout that will be freezed are put into vacuum desiccator, are evacuated to 2.9Pa, heated vegetable oil medium temperature control
60 DEG C are made as, 20min is dried；
I, peanut-sprout is added in closed cooling tank it is cooled to normal temperature, is placed in a centrifuge, in the rotating speed of 1600r/min
Under, 5min is centrifuged, take out；
（4）, peanut-sprout is seasoned：Peanut-sprout is placed in condiment, flavoring is added in condiment, used
Condiment is seasoned to peanut-sprout；
（5）, sterilization packaging：The peanut-sprout that seasoning is completed is packed using packaging bag, then will be packaged with peanut-sprout
Packaging bag by electron beam channel, carry out sterilization, after the assay was approved, processing i.e. complete.
In described step b, the husky thickness of bottom is 4cm.
In described step b, the husky thickness in upper strata is 4cm.
In described step c, keep light tight in raising chamber during culture peanut.
Described step（4）In, described flavoring and the mass ratio of peanut-sprout is 1:1580.
General principle of the invention, principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, the simply present invention described in above-described embodiment and specification
Principle, various changes and modifications of the present invention are possible without departing from the spirit and scope of the present invention, these change and
Improvement is both fallen within the range of claimed invention.The protection domain of application claims by appending claims and its
Equivalent is defined.
Claims (5)
1. one cultivate peanut crisp bud production technology, it is characterised in that：Concretely comprise the following steps：
（1）, seed selection：Choose full seed, be coated the complete Ecological Property of Peanut Seeds of complete, seed as peanut kind, it is standby；
（2）, cultivate peanut：
A, river sand is taken, river sand is cleaned using clean running water, until no longer containing soil and impurity in river sand；
B, the river sand that will be cleaned up uniformly are laid in raising chamber, form bottom sand, and peanut seed is uniformly laid in
On bottom sand, one layer of upper strata sand is then uniformly covered on peanut seed；
, to being sprinkled water on the sand of upper strata, spraying time is 5-8min, every 5-6h sprinklings once, at 15-25 DEG C for c, water sprinkler
Under the conditions of, 36-48h is cultivated, untill the length of peanut-sprout is for 2-3cm, then peanut-sprout is taken out, it is standby；
（3）, peanut-sprout pre-processed：
D, peanut-sprout is placed in bubble washer, cleaned up；
E, the peanut-sprout that will be cleaned up are transferred to steam box, under conditions of 100 DEG C, steam 2-3min, take out；
F, will steam completion peanut-sprout be placed into normal-temperature water in cool down 1-2min, be then transferred to cool down 2- in frozen water
3min；
G, the peanut-sprout after cooling is drained away the water, be then transferred in flash-frozen machine, in -32 DEG C to -35 DEG C of condition
Under, 30min is freezed, take out standby；
H, the peanut-sprout that will be freezed are put into vacuum desiccator, are evacuated to 2.7-6.7Pa, heated vegetable oil medium temperature
Degree is controlled to 50-60 DEG C, dries 20min；
I, peanut-sprout is added in closed cooling tank it is cooled to normal temperature, is placed in a centrifuge, in the rotating speed of 1600r/min
Under, 5min is centrifuged, take out；
（4）, peanut-sprout is seasoned：Peanut-sprout is placed in condiment, flavoring is added in condiment, used
Condiment is seasoned to peanut-sprout；
（5）, sterilization packaging：The peanut-sprout that seasoning is completed is packed using packaging bag, then will be packaged with peanut-sprout
Packaging bag by electron beam channel, carry out sterilization, after the assay was approved, processing i.e. complete.
2. according to claim 1 one cultivate peanut crisp bud production technology, it is characterised in that：In described step b, bottom is husky
Thickness be 3-5cm.
3. according to claim 1 one cultivate peanut crisp bud production technology, it is characterised in that：In described step b, upper strata is husky
Thickness be 3-5cm.
4. according to claim 1 one cultivate peanut crisp bud production technology, it is characterised in that：In described step c, culture flower
Kept in raw process light tight in raising chamber.
5. according to claim 1 one cultivate peanut crisp bud production technology, it is characterised in that：Described step（4）In, it is described
Flavoring and peanut-sprout mass ratio 1:1500-1;Between 1600.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251870.1A CN106797878A (en) | 2016-12-30 | 2016-12-30 | One cultivates peanut crisp bud production technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611251870.1A CN106797878A (en) | 2016-12-30 | 2016-12-30 | One cultivates peanut crisp bud production technology |
Publications (1)
| Publication Number | Publication Date |
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| CN106797878A true CN106797878A (en) | 2017-06-06 |
Family
ID=58984304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611251870.1A Pending CN106797878A (en) | 2016-12-30 | 2016-12-30 | One cultivates peanut crisp bud production technology |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156325A (en) * | 2018-08-14 | 2019-01-08 | 四川新生启航农业科技有限公司 | A kind of peanut sprout production system |
| CN112753977A (en) * | 2021-01-22 | 2021-05-07 | 铜陵绿宝健生态农业有限公司 | Peanut sprout food and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015264A (en) * | 2007-02-10 | 2007-08-15 | 李智安 | Production of peanut bud |
| CN101647545A (en) * | 2009-08-31 | 2010-02-17 | 吴晓林 | Preparation method of instant seasoning bud seedling dishes |
| CN101849662A (en) * | 2010-05-28 | 2010-10-06 | 吴晓林 | Preparation method of instant bean sprout with pickled pepper |
| CN102125229A (en) * | 2010-12-23 | 2011-07-20 | 江苏省农业科学院 | Process for producing budding broad bean crispy granules |
| CN102754780A (en) * | 2012-07-26 | 2012-10-31 | 南京农业大学 | Gama-aminobutyric acid-enriched freeze-drying bean sprout and production technique thereof |
-
2016
- 2016-12-30 CN CN201611251870.1A patent/CN106797878A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101015264A (en) * | 2007-02-10 | 2007-08-15 | 李智安 | Production of peanut bud |
| CN101647545A (en) * | 2009-08-31 | 2010-02-17 | 吴晓林 | Preparation method of instant seasoning bud seedling dishes |
| CN101849662A (en) * | 2010-05-28 | 2010-10-06 | 吴晓林 | Preparation method of instant bean sprout with pickled pepper |
| CN102125229A (en) * | 2010-12-23 | 2011-07-20 | 江苏省农业科学院 | Process for producing budding broad bean crispy granules |
| CN102754780A (en) * | 2012-07-26 | 2012-10-31 | 南京农业大学 | Gama-aminobutyric acid-enriched freeze-drying bean sprout and production technique thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109156325A (en) * | 2018-08-14 | 2019-01-08 | 四川新生启航农业科技有限公司 | A kind of peanut sprout production system |
| CN112753977A (en) * | 2021-01-22 | 2021-05-07 | 铜陵绿宝健生态农业有限公司 | Peanut sprout food and preparation method thereof |
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Application publication date: 20170606 |