CN108094842A - Improve the method for brown rice mouthfeel - Google Patents
Improve the method for brown rice mouthfeel Download PDFInfo
- Publication number
- CN108094842A CN108094842A CN201711109309.4A CN201711109309A CN108094842A CN 108094842 A CN108094842 A CN 108094842A CN 201711109309 A CN201711109309 A CN 201711109309A CN 108094842 A CN108094842 A CN 108094842A
- Authority
- CN
- China
- Prior art keywords
- brown rice
- coating liquid
- water
- soybean protein
- mouthfeel
- 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
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
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/196—Products in which the original granular shape is maintained, e.g. parboiled rice
- A23L7/1963—Products in which the original granular shape is maintained, e.g. parboiled rice coated with a layer
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a kind of methods for improving brown rice mouthfeel, using brown rice as raw material, comprise the following steps successively：Brown rice is cleaned, is sterilized；Sterile water is added in brown rice after disinfecting to impregnate；It is put into coating liquid and stands after brown rice after immersion is drained away the water, rear sabot is dried in taking-up；Brown rice in disk is subjected to circulating freezing resistance；It is immersed after being 11~12.2% by gained brown rice drying to moisture in soybean protein coating liquid and carries out secondary dip-coating, taking-up is vacuum-packed after drying.The present invention improves the mouthfeel of brown rice using the method for immersion+film+multigelation+secondary film, and improves its shelf-life.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of method for improving brown rice mouthfeel.
Background technology
Increasingly favored with the continuous pursuit to healthy food, full paddy food with the improvement of people ' s living standards.It is rough
It is significantly larger than rice containing nutritional ingredients such as abundant vitamin, minerals, amino acid and dietary fibers in rice, and research shows
The abundant VB and VE contained in brown rice, long-term consumption can effectively improve immune function of human body, prevention of cardiovascular disease, while its
The abundant potassium, magnesium, zinc, iron and the manganese that contain etc. are micro-, can Chronic disease prevention, raising memory etc..
But since brown rice mouthfeel is poor, it is therefore necessary to improve its mouthfeel using suitable method.
At present, circulating freezing resistance is a kind of method for improving brown rice mouthfeel.It is rough that appropriate temperature and time carries out immersion treatment
Meter Hou, brown rice, which absorbs moisture, can be used as solvent.During freezing processing brown rice, this part water the chaff layer of brown rice, aleurone and
Part endosperm layer forms ice crystal, destroys surface structure, the internal structure of brown rice densification, and thawing, it is loose porous to be formed when handling brown rice
Structure.So as to improve the edible quality of brown rice, the target that boiling can be carried out by conventional household cookware and method is realized.
But above-mentioned technology there are the problem of be in course of defrosting, some solable matters such as starch can be lost in, this is not
Brown rice quality can only be reduced and will also result in a kind of waste simultaneously.In addition, brown rice is generally using directly using vacuum packaging, storage
Oxidation deterioration also easily occurs for period.
Therefore, a kind of more rational circulating freezing resistance processing technology is found, improves brown rice mouthfeel comprehensively, while prevents brown rice
The loss of nutriment etc. is very necessary, has for the marketization and Consumers' Acceptance for pushing forward brown rice product comprehensively important
Meaning.
The content of the invention
The technical problem to be solved in the present invention is to provide a kind of method for improving brown rice mouthfeel, the present invention uses immersion+painting
The method of film+multigelation+secondary film improves the mouthfeel of brown rice and improves its shelf-life.
In order to solve the above technical problem, the present invention provides it is a kind of improve brown rice mouthfeel method, using brown rice as raw material,
Comprise the following steps successively：
(1) clean, sterilize：
Brown rice is cleaned, is sterilized, rear brown rice must be disinfected；
(2) impregnate：
It is added in after disinfecting in brown rice and accounts for the sterile water of 1~2 times of weight of brown rice raw material, impregnate 30 in 25~35 DEG C~
60min (makes moisture about 26%~27%)；
(3) dip-coating：
It is put into after brown rice after immersion obtained by step (2) is drained away the water (that is, not until dripping) in coating liquid and stands 1
± 0.5min (ensures that film liquid energy submerges brown rice)；It then takes out to dry and (ensures that brown rice surface coating liquid is not flowed, dripped
Liquid)；
Glacial acetic acid aqueous solution of the coating liquid by mass concentration for 0.5~2.5% chitosan and as surplus mixes
And obtain, the volumetric concentration of glacial acetic acid is 1.5% in the glacial acetic acid aqueous solution；
(4) sabot：
Film obtained by step (3) is dried into rear brown rice sabot, sabot thickness is 5~10cm；
(5) freeze and thaw：
By the brown rice in disk, in -18 DEG C -~20 DEG C of freezing 60min；Then with 35 DEG C~40 DEG C defrosting 30min~
40min；
(6) circulating freezing resistance：
Repetitive operation above-mentioned steps (5) 1~2 times；
(7) it is dry：
By the brown rice obtained by step (6), dry to moisture, (drying time is about 5 for 11~12.2% in 50~55 DEG C
~6h)；
(8) secondary dip-coating：
Brown rice is immersed in soybean protein coating liquid after will be dry obtained by step (7), and standing 1 ± 0.5min (ensures coating liquid
Brown rice can be submerged), it is dried after taking-up and (ensures that brown rice surface coating liquid does not flow, i.e. film solid)；
The soybean protein coating liquid is by following weight content into being grouped into：2.5~3.5% soybean protein isolates, 1.0
~2.0% glycerine, 0.015~0.025%Na2SO3, 0.007~0.009% transglutaminase (TG enzymes), surplus is water；
(9) it is vacuum-packed：
The rear brown rice that dries obtained by step (8) is vacuum-packed.
The improvement step (1) of method of improvement brown rice mouthfeel as the present invention is：
Rinsing brown rice 1~2 time with tap water, (dosage for rinsing tap water every time is about brown rice raw material weight so as to fulfill removal of impurities
1~2 times of amount)；
The grain of rice is irradiated using ultraviolet light after draining away the water, and is passed through 10~20min of ozonization.
The improvement of the method for improvement brown rice mouthfeel as the present invention：
Soybean protein coating liquid in the step (8) is by following weight content into being grouped into：3.0% soybean separation protein
In vain, 1.5% glycerine, 0.02%Na2SO3, 0.008% transglutaminase (TG enzymes), surplus is water.
In the present invention, the storage of cryogenic thermostat storehouse is put into after the drying of japonica rice drying tower, then paddy cleans, clears up,
Stone is removed, shelling is processed into brown rice as raw material, this is routine techniques.
In the step 1) of the present invention, ozonization is specially：Brown rice 200g after cleaning is put into volume as 1000mL
Closed container in, be passed through 10~20min of ozonization of 6mg/L.
The present invention has following technical advantage：
1st, the present invention has found that the prior art is impregnating later directly subsequent circulating freezing resistance during invention, is thawing
Some solable matters such as starch can be lost in journey, this can not only reduce brown rice quality and will also result in waste simultaneously.The present invention exists
Corresponding dip-coating step and sabot step are provided with after soaking step.
In dip-coating step, using chitosan as edible film, with certain mechanical performance and barrier property, energy
Ensure the integrality of brown rice, moreover it is possible to the soluble nutrients such as brown rice circulating freezing resistance process starch be prevented to be lost in, avoided simultaneously
Waste.
In sabot step, the present invention is provided with rational sabot thickness：Inventor has found that sabot thickness is relatively low, production
Efficiency is poorly efficient, energy consumption；But sabot thickness is excessively high, and product circulating freezing resistance can be caused uneven.And rational sabot thickness, with most saving
The energy consumption of province, output uniformly and effectively circulating freezing resistance brown rice product.
2nd, compared with the prior art after the drying step directly vacuum-packed technical solution；The present invention is separated using soybean
Protein film masking liquid is impregnated, and is then vacuum-packed again.Soybean separation protein tunica albuginea has good packaging character, for example hinders wet
Property, intensity, elasticity and toughness, while also there is certain antibiotic and sterilizing ability, for keeping the moisture of food, preventing extraneous ring
It the infiltration of gas and prevents from being respectively provided with better effects on Food Oxidation in border.So as to improve the brown rice shelf-life.
3rd, pure Physical Processing, nutrition all risk insurance stay, it is easy to accomplish industrial applications.
Specific embodiment
With reference to specific embodiment, the present invention is described further, but protection scope of the present invention is not limited in
This.
Embodiment 1-1, a kind of method for improving brown rice mouthfeel, using brown rice as raw material, follow the steps below successively：
(1) clean, sterilize：
Brown rice is rinsed 2 times so as to fulfill removal of impurities with tap water, and the dosage for rinsing tap water every time is 1 weight of brown rice raw material
Times；
It drains away the water (until no longer dripping)；The grain of rice is irradiated using ultraviolet light, and is passed through ozonization 15min and (is specially：
Brown rice 200g after cleaning is put into the closed container that volume is 1000mL, is passed through the ozone of 6mg/L)；After must disinfecting
Brown rice.
(2) impregnate：
The sterile water for accounting for 2 times of weight of brown rice raw material is added in brown rice after disinfecting, 40min is impregnated in 30 DEG C, makes rough
Moisture about 26% in rice.
(3) dip-coating：
Being put into standing 1min in coating liquid (that is, not until dripping) after brown rice drains away the water after the immersion of gained (ensures
Film liquid energy submerges brown rice)；It then takes out and dries and (ensure that brown rice surface coating liquid does not flow, dropping liquid)；
The coating liquid is obtained by mixing by glacial acetic acid aqueous solution of the mass concentration for 1.5% chitosan and as surplus,
The volumetric concentration of glacial acetic acid is 1.5% in the glacial acetic acid aqueous solution.
(4) sabot
Film obtained by step (3) is dried into rear brown rice sabot, sabot thickness is 10cm.
(5) freeze and thaw：
By the above-mentioned brown rice in disk, 60min is freezed in~20 DEG C；Then in 40 DEG C of baking oven defrosting 40min.
(6) circulating freezing resistance：
Repetitive operation above-mentioned steps (5) 2 times；That is, freezing --- the number of defrosting is 3 times.
(7) it is dry：
By above-mentioned brown rice in 55 DEG C of dry 5h, freeze thawing brown rice final moisture content is 12.16%.
(8) secondary dip-coating：
Brown rice is immersed in soybean protein coating liquid after will be dry obtained by step (7), and standing 1min (ensures that film liquid energy submerges
Brown rice)；It then takes out and dries and (ensure that brown rice surface coating liquid does not flow, i.e. film solid)；
The soybean protein coating liquid is by following weight content into being grouped into：3% soybean protein isolate, 1.5% glycerine,
0.02%Na2SO3, 0.008% transglutaminase (TG enzymes), surplus is water.
(9) it is vacuum-packed：
The rear brown rice that dries obtained by step (8) is subjected to conventional vacuum packaging.
Comparative example 1,
The step of cancelling embodiment 1-1 (3), i.e. directly carried out after brown rice after the immersion obtained by step (2) is drained away the water
The sabot of subsequent step (4)；
Remaining is equal to embodiment 1-1.
Embodiment 1-2,
Make the mass concentration of chitosan in the coating liquid of embodiment 1-1 steps (3) into 0.5% by 1.5%；
Remaining is equal to embodiment 1-1.
Embodiment 1-3,
Make the mass concentration of chitosan in the coating liquid of embodiment 1-1 steps (3) into 2.5% by 1.5%；
Remaining is equal to embodiment 1-1.
Embodiment 1-4,
Sabot thickness in embodiment 1-1 steps (4) is made into 5cm by 10cm；
Remaining is equal to embodiment 1-1.
Embodiment 1-5,
Sabot thickness in embodiment 1-1 steps (4) is made into 15cm by 10cm；
Remaining is equal to embodiment 1-1.
Comparative example 2-1,
The step of cancelling embodiment 1-1 (8), i.e. brown rice directly carries out subsequent vacuum packet after will be dry obtained by step (7)
Dress；Remaining is equal to embodiment 1-1.
Comparative example 2-2,
Make the soybean protein isolate concentration in embodiment 1-1 steps (8) soybean protein coating liquid into 1.5% by 3%；
Remaining is equal to embodiment 1-1.
Comparative example 2-3,
Make the soybean protein isolate concentration in embodiment 1-1 steps (8) soybean protein coating liquid into 4.5% by 3%；
Remaining is equal to embodiment 1-1.
Experiment one, freeze thawing brown rice solid content loss late
Above-mentioned all cases using 200g brown rice as raw material, weigh it and correspond to final brown rice product weight.It is damaged with solid content
Mistake rate represents：
Solid content loss late(W1：The original weight of brown rice/g, W2:Brown rice end product quality/
g)
Freeze thawing brown rice solid content loss late obtained by table 1, different technology conditions
Experimental result annotates：
As can be seen from Table 1, first time technology for coating (that is, the dip-coating of step (3)) can be significantly reduced in frozen-thaw process,
Brown rice solid content loss late.Simultaneously, it can be seen that coating liquid concentration is too low (0.5% chitosan), and barriering effect is bad；
1.5% and 2.5% chitosan coating liquid, barriering effect can effectively obstruct starch in brown rice frozen-thaw process without significant difference
It is flowed out Deng some soluble nutrients.But coating liquid excessive concentration, brown rice finish can be influenced.
Experiment two, above-mentioned case product, after a week, the boiling of above-mentioned brown rice eats organoleptic quality to normal temperature storage, including mouth
The measure of sense, color and luster, smell, flavour etc. is carried out according to GB 15682-2008.By 10 valuation officers using point system from color and luster,
Several aspects such as form, fragrance, mouthfeel analyze the edible quality index of rice, and standards of grading are shown in Table 2.It is equally divided into most
Score afterwards refers to table 3.
Table 2, steamed brown rice organoleptic quality standards of grading
The edible sensory evaluation scores of 3 freeze thawing steamed brown rice of table
Experimental result annotates：
Compared with implementing 1-1, the main shortcoming of comparative example 1 is no coating problems (that is, without step (3))；It leads
During causing circulating freezing resistance, the outflow of the solable matters such as starch causes its viscosity and elasticity to weaken.
After coating problems, the integrated sensory of product improves and (is mainly reflected in viscosity, elasticity), illustrates chitosan coating liquid
It can influence the final organoleptic quality of brown rice.Meanwhile coating liquid concentration is different, barriering effect is different.Simultaneously, it can be seen that coating liquid
Concentration is too low (0.5% chitosan), and barriering effect can decline；1.5% and 2.5% chitosan coating liquid, barriering effect without
Significant difference can effectively obstruct some soluble nutrients such as starch in brown rice frozen-thaw process and flow out.But coating liquid is dense
Height is spent, brown rice finish can be influenced.
Embodiment 1-4 is compared with embodiment 1-1, and steamed brown rice sense organ indifference illustrates the sabot thickness of 5cm and the dress of 10cm
Disc thickness freeze thawing treatment effect is basically identical, and embodiment 1-5, and sabot thickness is 15cm, due to brown rice heap central point distance
It is long, brown rice central temperature is caused to reduce slow, so as to influence quality.
Experiment three, above-mentioned case product, normal temperature storage is after 180 days, and the boiling of above-mentioned brown rice eats organoleptic quality, including mouth
The measure of sense, color and luster, smell, flavour etc. is carried out according to GB 15682-2008.By 10 valuation officers using point system from color and luster,
Several aspects such as form, fragrance, mouthfeel analyze the edible quality index of rice, and standards of grading are shown in Table 2.It is equally divided into most
Score afterwards, table 4.
The edible sensory evaluation scores of 4 freeze thawing steamed brown rice of table
As can be seen from Table 4, after June is stored, for table 3, its pure smell of comparative example 2-1, comparative example 2-2
And flavour is obviously reduced.Mainly as caused by the Kazakhstan taste generated in brown rice storage.It is protected using coated soybean protein film
Fresh, certain density soybean protein can prevent the infiltration of gas in external environment so as to prevent brown rice oxidative rancidity, and then
The brown rice shelf-life can be improved.
Finally, it should also be noted that it is listed above be only the present invention several specific embodiments.Obviously, this hair
Bright to be not limited to above example, acceptable there are many deformations.Those of ordinary skill in the art can be from present disclosure
All deformations for directly exporting or associating, are considered as protection scope of the present invention.
Claims (3)
1. improve the method for brown rice mouthfeel, using brown rice as raw material, it is characterized in that comprising the following steps successively：
(1) clean, sterilize：
Brown rice is cleaned, is sterilized, rear brown rice must be disinfected；
(2) impregnate：
It is added in after disinfecting in brown rice and accounts for the sterile water of 1~2 times of weight of brown rice raw material, impregnate 30 in 25~35 DEG C~
60min；
(3) dip-coating：
1 ± 0.5min of standing in coating liquid is put into after brown rice after immersion obtained by step (2) is drained away the water；It then takes out and dries in the air
It is dry；
The coating liquid is obtained by mixing by glacial acetic acid aqueous solution of the mass concentration for 0.5~2.5% chitosan and as surplus,
The volumetric concentration of glacial acetic acid is 1.5% in the glacial acetic acid aqueous solution；
(4) sabot：
Film obtained by step (3) is dried into rear brown rice sabot, sabot thickness is 5~10cm；
(5) freeze and thaw：
By the brown rice in disk, in -18 DEG C -~20 DEG C of freezing 60min；Then with 35 DEG C~40 DEG C defrosting 30min~
40min；
(6) circulating freezing resistance：
Repetitive operation above-mentioned steps (5) 1~2 times；
(7) it is dry：
It is 11~12.2% that brown rice obtained by step (6), which is dried in 50~55 DEG C to moisture,；
(8) secondary dip-coating：
Brown rice is immersed in soybean protein coating liquid after will be dry obtained by step (7), is stood 1 ± 0.5min, is dried after taking-up；
The soybean protein coating liquid is by following weight content into being grouped into：2.5~3.5% soybean protein isolates, 1.0~
2.0% glycerine, 0.015~0.025%Na2SO3, 0.007~0.009% transglutaminase, surplus is water；
(9) it is vacuum-packed：
The rear brown rice that dries obtained by step (8) is vacuum-packed.
2. the method according to claim 1 for improving brown rice mouthfeel, it is characterized in that the step (1) is：
Brown rice is rinsed 1~2 time so as to fulfill removal of impurities with tap water；
The grain of rice is irradiated using ultraviolet light after draining away the water, and is passed through 10~20min of ozonization.
3. the method according to claim 1 or 2 for improving brown rice mouthfeel, it is characterized in that：
Soybean protein coating liquid in the step (8) is by following weight content into being grouped into：3.0% soybean protein isolate,
1.5% glycerine, 0.02%Na2SO3, 0.008% transglutaminase, surplus is water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711109309.4A CN108094842A (en) | 2017-11-11 | 2017-11-11 | Improve the method for brown rice mouthfeel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711109309.4A CN108094842A (en) | 2017-11-11 | 2017-11-11 | Improve the method for brown rice mouthfeel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108094842A true CN108094842A (en) | 2018-06-01 |
Family
ID=62207209
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711109309.4A Pending CN108094842A (en) | 2017-11-11 | 2017-11-11 | Improve the method for brown rice mouthfeel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108094842A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111317099A (en) * | 2018-12-14 | 2020-06-23 | 北京神飞航天应用技术研究院 | Dietary nutrition formula product suitable for astronaut to regulate three highs |
| CN114431399A (en) * | 2022-02-23 | 2022-05-06 | 大连修竹贸易有限公司 | Energy-saving porridge and rice stewing process |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617793A (en) * | 2009-05-20 | 2010-01-06 | 长沙理工大学 | Production method of germinated milled rice |
| CN102232414A (en) * | 2011-08-18 | 2011-11-09 | 中南林业科技大学 | Preservation method of brown rice and germinated brown rice |
| CN104719434A (en) * | 2015-04-20 | 2015-06-24 | 东北农业大学 | Enzymatic cross-linking soybean protein egg film-coating preservative and preparation method thereof |
| CN106589978A (en) * | 2016-12-14 | 2017-04-26 | 曹书华 | Method for preparing edible film |
| CN106819852A (en) * | 2017-03-03 | 2017-06-13 | 浙江大学 | The method for improving brown rice/sprouted unpolished rice mouthfeel |
-
2017
- 2017-11-11 CN CN201711109309.4A patent/CN108094842A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101617793A (en) * | 2009-05-20 | 2010-01-06 | 长沙理工大学 | Production method of germinated milled rice |
| CN102232414A (en) * | 2011-08-18 | 2011-11-09 | 中南林业科技大学 | Preservation method of brown rice and germinated brown rice |
| CN104719434A (en) * | 2015-04-20 | 2015-06-24 | 东北农业大学 | Enzymatic cross-linking soybean protein egg film-coating preservative and preparation method thereof |
| CN106589978A (en) * | 2016-12-14 | 2017-04-26 | 曹书华 | Method for preparing edible film |
| CN106819852A (en) * | 2017-03-03 | 2017-06-13 | 浙江大学 | The method for improving brown rice/sprouted unpolished rice mouthfeel |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111317099A (en) * | 2018-12-14 | 2020-06-23 | 北京神飞航天应用技术研究院 | Dietary nutrition formula product suitable for astronaut to regulate three highs |
| CN114431399A (en) * | 2022-02-23 | 2022-05-06 | 大连修竹贸易有限公司 | Energy-saving porridge and rice stewing process |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101579013B (en) | Microwave vacuum drying process for lotus seed | |
| CN103283830B (en) | Ginkgo fruit composite preservative and preservation method | |
| CN103636772B (en) | A kind of preservation method of belt leather lotus rhizome | |
| CN108835223B (en) | Composite biological preservative for red snapper and preservation method thereof | |
| CN101731723B (en) | Method for storing white shrimps by using film coating preservative in combination with ice-temperature technique | |
| CN101933591A (en) | Instant preserved flowering cabbage and production method thereof | |
| CN106819852A (en) | The method for improving brown rice/sprouted unpolished rice mouthfeel | |
| KR101912391B1 (en) | Method for production of Kodari with mineral water from Chuncheon jade and chinese herb extract | |
| CN102150926A (en) | Shellfish biological fresh-keeping agent | |
| CN106615038A (en) | Aquatic product freshness retaining agent and preparation method thereof | |
| CN108094842A (en) | Improve the method for brown rice mouthfeel | |
| CN110810500A (en) | Strawberry composite fresh-keeping spray and application thereof | |
| CN106036561B (en) | A kind of biological processing method improving fresh-water fishes | |
| CN103976120A (en) | Preparation method of preserved persimmon fruits | |
| CN103053665B (en) | Anchovy drying process | |
| CN103461917A (en) | Making method of pickled mustard root | |
| CN102715469A (en) | Dried litchi processing method | |
| CN106035625A (en) | Biological pickling and preserving method of green plums | |
| CN105595228A (en) | Fish making method | |
| CN105594843A (en) | Fresh-keeping method of fresh Chinese wolfberry fruit | |
| CN109105612A (en) | A kind of preparation method of fingered citron fruit jelly | |
| CN106418221A (en) | Fermenting process of fermented ham | |
| CN103169049A (en) | Pickled cabbage with brassica napobrassica as main raw material and making method thereof | |
| CN114431431A (en) | Processing method of salted undaria pinnatifida based on stem and leaf separation | |
| CN106578983A (en) | Production process for fermented ham |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180601 |
|
| WD01 | Invention patent application deemed withdrawn after publication |