CN107373501A - 鲜切蔬菜的加工方法 - Google Patents
鲜切蔬菜的加工方法 Download PDFInfo
- Publication number
- CN107373501A CN107373501A CN201710681565.4A CN201710681565A CN107373501A CN 107373501 A CN107373501 A CN 107373501A CN 201710681565 A CN201710681565 A CN 201710681565A CN 107373501 A CN107373501 A CN 107373501A
- Authority
- CN
- China
- Prior art keywords
- minutes
- processing method
- fresh cut
- parts
- cut vegetables
- 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.)
- Withdrawn
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 39
- 238000003672 processing method Methods 0.000 title claims abstract description 15
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 30
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000007788 liquid Substances 0.000 claims abstract description 18
- 108010024636 Glutathione Proteins 0.000 claims abstract description 15
- 229960003180 glutathione Drugs 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 6
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 20
- 239000007864 aqueous solution Substances 0.000 claims description 10
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 10
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 238000000605 extraction Methods 0.000 claims description 5
- 150000008264 rhamnoses Chemical class 0.000 claims description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 4
- 238000002137 ultrasound extraction Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims 1
- 241000894006 Bacteria Species 0.000 abstract description 2
- SHZGCJCMOBCMKK-UHFFFAOYSA-N D-mannomethylose Natural products CC1OC(O)C(O)C(O)C1O SHZGCJCMOBCMKK-UHFFFAOYSA-N 0.000 abstract description 2
- SHZGCJCMOBCMKK-JFNONXLTSA-N L-rhamnopyranose Chemical compound C[C@@H]1OC(O)[C@H](O)[C@H](O)[C@H]1O SHZGCJCMOBCMKK-JFNONXLTSA-N 0.000 abstract description 2
- PNNNRSAQSRJVSB-UHFFFAOYSA-N L-rhamnose Natural products CC(O)C(O)C(O)C(O)C=O PNNNRSAQSRJVSB-UHFFFAOYSA-N 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 231100000252 nontoxic Toxicity 0.000 abstract description 2
- 230000003000 nontoxic effect Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 241001075517 Abelmoschus Species 0.000 description 5
- 244000106835 Bindesalat Species 0.000 description 5
- 235000000318 Bindesalat Nutrition 0.000 description 5
- 241000746966 Zizania Species 0.000 description 5
- 235000002636 Zizania aquatica Nutrition 0.000 description 5
- 239000003755 preservative agent Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000005711 Benzoic acid Substances 0.000 description 1
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 125000000218 acetic acid group Chemical group C(C)(=O)* 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004599 antimicrobial Substances 0.000 description 1
- 235000010233 benzoic acid Nutrition 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 125000004435 hydrogen atom Chemical class [H]* 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 1
- 229960004889 salicylic acid Drugs 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000002604 ultrasonography Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/157—Inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Inorganic Chemistry (AREA)
- Microbiology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种鲜切蔬菜的加工方法,涉及鲜切蔬菜的加工方法;本发明通过逐步升温的方式,一方面达到了杀灭蔬菜表面细菌的作用,防止蔬菜腐烂、黄化;另外,保证蔬菜原本营养价值和品质;本发明护色液由谷胱甘肽、鼠李糖、食盐、醋酸组成,这几种成分均是天然提取而得,对人体无毒、无刺激,保证鲜切蔬菜颜色的前提下,还可有效的延长鲜切蔬菜食用货架期,显著提高产品食用品质。
Description
技术领域
本发明涉及蔬菜加工技术领域,尤其是一种鲜切蔬菜的加工方法。
背景技术
鲜切蔬菜又名轻度加工蔬菜,是指对新鲜蔬菜进行整理、清洗、切分、 保鲜、包装等处理,并使蔬菜保持生鲜状态的制品。然而蔬菜含水量高、组织脆嫩、营养丰富、易腐败变质,因此鲜切蔬菜需经过处理才能在常温下长期保藏。
现有的鲜切蔬菜的加工过程中,通常使用护色液来浸泡蔬菜,例如水杨酸、山梨酸、苯甲酸等化学防腐剂对蔬菜进行保鲜,并进行了大量研究,取得了良好的效果。然而,由于化学合成防腐剂的安全性问题,人们越来越注重天然防腐剂的研究。因此迫切需要研制无公害的鲜切蔬菜保鲜加工技术。
发明内容
本发明的目的是提供一种鲜切蔬菜的加工方法,这种方法可以解决现有的保鲜加工方法因使用化学防腐剂而危害人体健康的问题。
为了解决上述问题,本发明采用的技术方案是:
这种鲜切蔬菜的加工方法鲜切蔬菜的加工方法包括以下步骤:
A、选取无病虫害、无机械损伤的蔬菜,洗净;
B、置于50℃~60℃温水中,浸泡1分钟~3分钟,然后置于95℃~100℃碳酸氢钠水溶液中,浸泡1分钟~2分钟;所述碳酸氢钠水溶液的质量百分比为5%~10%;
C、将蔬菜置于护色液中浸泡30分钟~45分钟,所述护色液由5份~10份谷胱甘肽、3份~7份鼠李糖、10~16份食盐、4份~12份醋酸组成;
D、将蔬菜表面的保鲜液晾干后,真空包装,贮藏。
上述技术方案中,更具体的技术方案还可以是:
谷胱甘肽的提取方法是:将新鲜洋葱打浆,加入酒精,然后置于超声波提取仪中超声提取20分钟~40分钟,离心分离,浓缩。
进一步的,超声波的频率为50KHz~100KHz。
进一步的,酒精的体积百分比为40%~60%。
由于采用了上述技术方案,本发明与现有技术相比具有如下有益效果:
1、本发明将蔬菜置于50℃~60℃温水中,浸泡1分钟~3分钟,然后置于95℃~100℃碳酸氢钠水溶液中,浸泡1分钟~2分钟,通过逐步升温的方式,一方面达到了杀灭蔬菜表面细菌的作用,防止蔬菜腐烂、黄化;另外,保证蔬菜原本营养价值和品质。
2、本发明护色液由谷胱甘肽、鼠李糖、食盐、醋酸组成,这几种成分均是天然提取而得,对人体无毒、无刺激,保证鲜切蔬菜颜色的前提下,还可有效的延长鲜切蔬菜食用货架期,显著提高产品食用品质。
具体实施方式
下面结合实施例对本发明作进一步详述:
实施例1
本实施例生菜作为原材料,加工方法包括以下步骤:
A、选取无病虫害、无机械损伤的生菜,洗净;
B、置于50℃~60℃温水中,浸泡1分钟,然后置于95℃~100℃碳酸氢钠水溶液中,浸泡2分钟;碳酸氢钠水溶液的质量百分比为5%;
C、将生菜置于护色液中浸泡37分钟,护色液由5份谷胱甘肽、3份鼠李糖、10份食盐、7份醋酸组成;
D、将生菜表面的保鲜液晾干后,真空包装,贮藏。
本实施例述谷胱甘肽的提取方法是:将新鲜洋葱打浆,加入体积百分比为50%的酒精,然后置于超声波提取仪中超声提取40分钟,超声波的频率为50KHz,离心分离,浓缩,得到本实施例谷胱甘肽。
本实施例生菜在常温下贮藏6天。
实施例2
本实施例选取黄秋葵作为原材料,加工方法包括以下步骤:
A、选取无病虫害、无机械损伤的黄秋葵,洗净;
B、置于50℃~60℃温水中,浸泡2分钟,然后置于95℃~100℃碳酸氢钠水溶液中,浸泡1.3分钟;所述碳酸氢钠水溶液的质量百分比为10%;
C、将黄秋葵置于护色液中浸泡45分钟,护色液由8份谷胱甘肽、4份鼠李糖、14份食盐、4份醋酸组成;
D、将黄秋葵表面的保鲜液晾干后,真空包装,贮藏。
本实施例述谷胱甘肽的提取方法是:将新鲜洋葱打浆,加入体积百分比为40%的酒精,然后置于超声波提取仪中超声提取20分钟,超声波的频率为68KHz,离心分离,浓缩,得到本实施例谷胱甘肽。
本实施例黄秋葵在常温下贮藏12天。
实施例3
本实施例选取茭白作为原材料,加工方法包括以下步骤:
A、选取无病虫害、无机械损伤的茭白,洗净;
B、置于50℃~60℃温水中,浸泡3分钟,然后置于95℃~100℃碳酸氢钠水溶液中,浸泡1分钟;所述碳酸氢钠水溶液的质量百分比为8.3%;
C、将茭白置于护色液中浸泡30分钟,护色液由10份谷胱甘肽、7份鼠李糖、16份食盐、12份醋酸组成;
D、将茭白表面的保鲜液晾干后,真空包装,贮藏。
本实施例述谷胱甘肽的提取方法是:将新鲜洋葱打浆,加入体积百分比为60%的酒精,然后置于超声波提取仪中超声提取35分钟,超声波的频率为100KHz,离心分离,浓缩,得到本实施例谷胱甘肽。
本实施例茭白在常温下贮藏10天。
Claims (4)
1.一种鲜切蔬菜的加工方法,其特征在于包括以下步骤:
A、选取无病虫害、无机械损伤的蔬菜,洗净;
B、置于50℃~60℃温水中,浸泡1分钟~3分钟,然后置于95℃~100℃碳酸氢钠水溶液中,浸泡1分钟~2分钟;所述碳酸氢钠水溶液的质量百分比为5%~10%;
C、将蔬菜置于护色液中浸泡30分钟~45分钟,所述护色液由5份~10份谷胱甘肽、3份~7份鼠李糖、10~16份食盐、4份~12份醋酸组成;
D、将蔬菜表面的保鲜液晾干后,真空包装,贮藏。
2.根据权利要求1所述的鲜切蔬菜的加工方法,其特征在于所述谷胱甘肽的提取方法是:将新鲜洋葱打浆,加入酒精,然后置于超声波提取仪中超声提取20分钟~40分钟,离心分离,浓缩。
3.根据权利要求1所述的鲜切蔬菜的加工方法,其特征在于超声波的频率为50KHz~100KHz。
4.根据权利要求2或3所述的鲜切蔬菜的加工方法,其特征在于所述酒精的体积百分比为40%~60%。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710681565.4A CN107373501A (zh) | 2017-08-10 | 2017-08-10 | 鲜切蔬菜的加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710681565.4A CN107373501A (zh) | 2017-08-10 | 2017-08-10 | 鲜切蔬菜的加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107373501A true CN107373501A (zh) | 2017-11-24 |
Family
ID=60355306
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710681565.4A Withdrawn CN107373501A (zh) | 2017-08-10 | 2017-08-10 | 鲜切蔬菜的加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107373501A (zh) |
Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1559240A (zh) * | 2004-03-11 | 2005-01-05 | 南京农业大学 | 一种鲜切蔬菜褐变抑制剂及其应用 |
CN102150703A (zh) * | 2011-04-26 | 2011-08-17 | 安徽农业大学 | 一种牛蒡护色保鲜的方法 |
CN103211001A (zh) * | 2013-05-13 | 2013-07-24 | 云南易门山里香食品有限责任公司 | 一种鲜蕨菜的生物保鲜方法 |
CN103431028A (zh) * | 2013-08-23 | 2013-12-11 | 广西大学 | 一种鲜切淮山的复合防褐变方法 |
CN103518836A (zh) * | 2013-10-12 | 2014-01-22 | 广西科技大学 | 一种鲜切莲藕片的保鲜方法 |
CN103564034A (zh) * | 2013-11-18 | 2014-02-12 | 宁夏大学 | 一种鲜切蔬菜加工方法 |
CN103891869A (zh) * | 2014-03-19 | 2014-07-02 | 湖北华贵水产有限公司 | 一种藕带的保藏方法 |
CN104082636A (zh) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | 一种抗氧化剂组合物 |
CN104304442A (zh) * | 2014-10-21 | 2015-01-28 | 张刚 | 一种番茄涂膜保鲜方法 |
CN106616625A (zh) * | 2017-01-05 | 2017-05-10 | 虞瑞麒 | 软包调味芦笋的加工方法 |
CN106720254A (zh) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | 一种鲜切马铃薯褐变抑制剂及其使用方法 |
-
2017
- 2017-08-10 CN CN201710681565.4A patent/CN107373501A/zh not_active Withdrawn
Patent Citations (11)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1559240A (zh) * | 2004-03-11 | 2005-01-05 | 南京农业大学 | 一种鲜切蔬菜褐变抑制剂及其应用 |
CN102150703A (zh) * | 2011-04-26 | 2011-08-17 | 安徽农业大学 | 一种牛蒡护色保鲜的方法 |
CN103211001A (zh) * | 2013-05-13 | 2013-07-24 | 云南易门山里香食品有限责任公司 | 一种鲜蕨菜的生物保鲜方法 |
CN103431028A (zh) * | 2013-08-23 | 2013-12-11 | 广西大学 | 一种鲜切淮山的复合防褐变方法 |
CN103518836A (zh) * | 2013-10-12 | 2014-01-22 | 广西科技大学 | 一种鲜切莲藕片的保鲜方法 |
CN103564034A (zh) * | 2013-11-18 | 2014-02-12 | 宁夏大学 | 一种鲜切蔬菜加工方法 |
CN103891869A (zh) * | 2014-03-19 | 2014-07-02 | 湖北华贵水产有限公司 | 一种藕带的保藏方法 |
CN104082636A (zh) * | 2014-06-11 | 2014-10-08 | 南通昊友食品添加剂有限公司 | 一种抗氧化剂组合物 |
CN104304442A (zh) * | 2014-10-21 | 2015-01-28 | 张刚 | 一种番茄涂膜保鲜方法 |
CN106720254A (zh) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | 一种鲜切马铃薯褐变抑制剂及其使用方法 |
CN106616625A (zh) * | 2017-01-05 | 2017-05-10 | 虞瑞麒 | 软包调味芦笋的加工方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102599549B (zh) | 一种非油炸即食淡水鱼的制备方法 | |
WO2001064052A1 (fr) | Procede d'impregnation d'aliments, oeufs enrichis en vitamine c et oeufs de cane fermentes ainsi obtenus | |
CN101088379A (zh) | 一种即食方便芹菜的制作方法 | |
CN102084894B (zh) | 板栗防褐变加工方法 | |
CN104770759A (zh) | 一种调味海参的加工方法 | |
KR101064392B1 (ko) | 간장게장의 포장방법 | |
KR101422763B1 (ko) | 신선편이 농산물의 시스템 및 처리방법 | |
CN105432769A (zh) | 一种利用酸性电解水保鲜丝瓜的方法 | |
KR20200080857A (ko) | 해파리 젓갈의 제조방법 및 이로부터 제조되는 해파리 젓갈 | |
CN104323336A (zh) | 即食昆布鲅鱼食品的生产工艺 | |
CN110150368B (zh) | 一种延长香蕉货架期的保鲜方法 | |
CN106259854A (zh) | 火龙果干的制作方法 | |
CN106235113A (zh) | 芒果干的制作方法 | |
CN107373501A (zh) | 鲜切蔬菜的加工方法 | |
JP2020103123A (ja) | カニミソの冷解凍後の風味低下抑制剤 | |
KR101275329B1 (ko) | 간장게장 제조방법 | |
CN107279874A (zh) | 一种抑制鲜切马铃薯褐变的新方法 | |
JP4469641B2 (ja) | 冷凍食品の製造方法および得られる冷凍食品 | |
WO2010134149A1 (ja) | 海ぶどうの加工処理方法及び海ぶどうの加工処理品 | |
CN103651764A (zh) | 新型绿竹笋加工方法 | |
CN106107683A (zh) | 黄桃干的制作方法 | |
JP5723021B2 (ja) | 栗の褐色化防止加工方法 | |
Ghidelli et al. | Effect of Edible Coating and Modified Atmosphere Packaging on Enzymatic Browning of Fresh-Cut Persimmons' Rojo Brillante' | |
CN103932266A (zh) | 熟制带壳虾蛄方便调理食品及其加工方法 | |
CN105994578A (zh) | 一种大菱鲆复合保鲜方法 |
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 | ||
WW01 | Invention patent application withdrawn after publication | ||
WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171124 |