CN108634083A - A kind of preparation method of tara vine crisp chip - Google Patents
A kind of preparation method of tara vine crisp chip Download PDFInfo
- Publication number
- CN108634083A CN108634083A CN201810467259.5A CN201810467259A CN108634083A CN 108634083 A CN108634083 A CN 108634083A CN 201810467259 A CN201810467259 A CN 201810467259A CN 108634083 A CN108634083 A CN 108634083A
- Authority
- CN
- China
- Prior art keywords
- chankings
- tara vine
- crisp chip
- vacuum
- preparation
- 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
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/0002—Processes of manufacture not relating to composition and compounding ingredients
- A23G3/0004—Processes specially adapted for manufacture or treatment of sweetmeats or confectionery
- A23G3/0006—Manufacture or treatment of liquids, pastes, creams, granules, shred or powder
- A23G3/0014—Processes for conditioning, e.g. tempering, cooking, heating, cooling, boiling down, evaporating, degassing, liquefying mass before use or shaping
Abstract
The invention discloses a kind of preparation methods of tara vine crisp chip, include the following steps：(1) by fresh tara vine, after cleaning impurity elimination, slice；(2) it will be added to containing citric acid in gained chankings after step (1) processing, 2~3h is impregnated in the maintaining green color liquid of calcium chloride and zinc chloride；(3) gained chankings after step (2) processing is added in 25~35% sucrose solution, impregnates 1.5~2.5h under vacuum；(4) step (3) treated chankings is subjected to vacuum freeze drying；(5) chankings obtained after step (4) processing is subjected to changing temperature-pressure-difference and puffing；(6) chankings obtained by step (5) is subjected to classification packaging, obtains tara vine crisp chip.The tara vine crisp chip of the present invention, due to combining the technology of changing temperature-pressure-difference and puffing using vacuum infusing, vacuum freeze drying, Vc retention rates are significantly raised, and using the technique of vacuum sugar-soaking, better.
Description
Technical field
The present invention relates to technical field of food deep processing more particularly to a kind of preparation methods of tara vine crisp chip.
Background technology
Tara vine also known as bower actinidia fruit, bower actinidia root or leaf are distributed in northeast, northwest, North China and the Yangtze river basin in China more.
Tara vine is a kind of full of nutrition, and all good fruit of flavor is known as the good reputation of " king of Vc " and " king of fruit ".Date-plum persimmon Mi
Contain amino acid, sugar, pectin, protein, fat, vitamin, niacin, minerals, unsaturated fatty acid, lipid, Huang in monkey peach
The multiple nutritional components such as ketone, phenols, trace element, hydrolase and superoxide dismutase (SOD) containing thiol proteinase,
With beauty treatment, improve the characteristics such as immune function, enhancing anti-aging, softening blood vessel, anti-swollen inflammation-diminishing function, to hypertension, angina pectoris,
Hyperlipidemia has certain curative effect.Tara vine is resourceful in China, and type is more, therefore also has very high economic value.Mesh
The tara vine in preceding China consumes based on eating raw, and the working modulus of tara vine is not high, and intensive processing product is also relatively
It is few, and fruit juice occupies significant proportion, the also non-mature of tara vine drying technology in processed goods.
The present invention provides a kind of preparation methods of tara vine crisp chip, with other tara vine converted products phases
Than tara vine crisp chip is readily transported, stores, and maintains the original nutrition of tara vine, flavor, improves the storage of product
The time limit is hidden, season and region can be solved the problems, such as to a certain extent, improve the processing and utilization degree of tara vine.
Invention content
Technical problems based on background technology, the present invention propose a kind of preparation method of tara vine crisp chip.
Technical scheme is as follows：
A kind of preparation method of tara vine crisp chip, includes the following steps：
(1) by fresh tara vine, after cleaning impurity elimination, slice；
(2) it will be added to containing citric acid in gained chankings after step (1) processing, in the maintaining green color liquid of calcium chloride and zinc chloride
Impregnate 2~3h；
(3) gained chankings after step (2) processing is added in 25~35% sucrose solution, is impregnated under vacuum
1.5~2.5h；
(4) step (3) treated chankings is subjected to vacuum freeze drying；
(5) chankings obtained after step (4) processing is subjected to changing temperature-pressure-difference and puffing；
(6) chankings obtained by step (5) is subjected to classification packaging, obtains tara vine crisp chip.
Preferably, in the step (1), the slice thickness of tara vine is 5~7mm.
Preferably, in the maintaining green color liquid in the step (2), citric acid additive amount 0.5~0.7%, calcium chloride additive amount
It is 0.3~0.5%, chlorination Zinc supplementation is 0.2~0.4%.
Preferably, in the maintaining green color liquid in the step (2), also containing 0.002~0.005% capsaicine.
Preferably, in the step (3), vacuum infusing condition is sucrose soak a concentration of 25~35%, Vaccum Permeating
The temperature of stain is 40~50 DEG C, pressure is 0.07~0.09MPa, and soaking time is 1.5~2.5h.
Preferably, in the step (4), the condition of vacuum freeze drying is：Pre-freezing temperature is -85~-75 DEG C, time
Reaching -35~-25 DEG C or so for 2~3h, chankings central temperature, the vacuum refrigeration time is 10~12h, chankings water content is 50~
55%.
Preferably, in the step (5), changing temperature-pressure-difference and puffing condition is：8~15min of dead time, Bulking tank vacuum
Spend 0.08~0.1MPa, 85~95 DEG C of swelling temperature, 70-80 DEG C of evacuation temperature, 3~4h of evacuated time.
The invention has the beneficial effects that：
The tara vine crisp chip of the present invention, due to combining changing temperature-pressure-difference and puffing using vacuum infusing, vacuum freeze drying
Technology, Vc retention rates are significantly raised, and using the technique of vacuum sugar-soaking, better.
Specific implementation mode
Embodiment 1
A kind of preparation method of tara vine crisp chip, includes the following steps：
Tara vine 500g is taken, after cleaning impurity elimination under room temperature, the thin slice of 5mm is cut into, is added and contains 0.5% lemon
Acid, 0.4% calcium chloride, 0.2% zinc chloride impregnate 2h in the maintaining green color liquid of 0.003% capsaicine.Chankings after immersion is in temperature
Under conditions of being 0.07MPa for 40 DEG C, pressure, immersion 1.5h is pulled out in the soak that sucrose concentration is 25%.After pulling out
Chankings in -80 DEG C of refrigerator after pre-freeze 2h, move into vacuum freeze drying 10h in vacuum freeze drier, obtain moisture content
For 52% chankings.Chankings after vacuum freeze drying is moved into Bulking tank, with dead time 10min, vacuum degree
The condition of 0.08MPa, 85 DEG C of swelling temperature, 70 DEG C of evacuation temperature, evacuated time 3h carry out changing temperature-pressure-difference and puffing, obtain date-plum persimmon Mi
Monkey peach crisp 67g.
Embodiment 2
A kind of preparation method of tara vine crisp chip, includes the following steps：
Tara vine 1kg is taken, after cleaning impurity elimination under room temperature, the thin slice of 6mm is cut into, is added and contains 0.6% citric acid,
0.4% calcium chloride impregnates 2h in the maintaining green color liquid of 0.2% zinc chloride.Chankings after immersion is temperature is 40 DEG C, pressure is
Under conditions of 0.08MPa, immersion 2h is pulled out in the soak that sucrose concentration is 30%.By the chankings after pulling out in -85 DEG C
In refrigerator after pre-freeze 2h, vacuum freeze drying 11h in vacuum freeze drier is moved into, obtains the chankings that moisture content is 54%.It will
Chankings after vacuum freeze drying moves into Bulking tank, with dead time 10min, vacuum degree 0.08MPa, swelling temperature 90
DEG C, the condition of 75 DEG C of evacuation temperature, evacuated time 3.5h carries out changing temperature-pressure-difference and puffing, obtains tara vine crisp chip 147g.
Embodiment 3
A kind of preparation method of tara vine crisp chip, includes the following steps：
Tara vine 1.5kg is taken, after cleaning impurity elimination under room temperature, the thin slice of 7mm is cut into, is added and contains 0.7% lemon
Acid, 0.5% calcium chloride impregnate 2.5h in the maintaining green color liquid of 0.4% zinc chloride.Chankings after immersion is temperature is 40 DEG C, pressure is
Under conditions of 0.08MPa, immersion 2.5h is pulled out in the soak that sucrose concentration is 30%.By the chankings after pulling out in -75 DEG C
Refrigerator in after pre-freeze 3h, move into vacuum freeze drying 12h in vacuum freeze drier, obtain the chankings that moisture content is 55%.
Chankings after vacuum freeze drying is moved into Bulking tank, with dead time 10min, vacuum degree 0.1MPa, swelling temperature 95
DEG C, the condition of 80 DEG C of evacuation temperature, evacuated time 3h carries out changing temperature-pressure-difference and puffing, obtains tara vine crisp chip 230g.
Comparative example 1
Vacuum impregnation 1.5h in embodiment 1 is replaced with into normal pressure and impregnates 10h, remaining preparation condition is constant.
Comparative example 2
Vacuum freeze drying in embodiment 1 is substituted for heated-air drying, remaining preparation condition is constant.
Comparative example 3
By the maintaining green color liquid removal in embodiment 1, remaining preparation condition is constant.
Comparative example 4
By the capsaicine removal in the maintaining green color liquid in embodiment 1, remaining preparation condition is constant.
Vc after the tara vine crisp chip of Examples 1 to 3 and comparative example 1~4 is vacuum-packed 3 months below retains
Rate is tested, and following test result is obtained.
Using 2,6- dichloroindophenol titrations, Vc retention rates in tara vine crisp chip are detected.
| Vc retention rates % | |
| Embodiment 1 | 88.12 |
| Embodiment 2 | 87.97 |
| Embodiment 3 | 87.51 |
| Comparative example 1 | 71.22 |
| Comparative example 2 | 25.19 |
| Comparative example 3 | 42.79 |
| Comparative example 4 | 55.28 |
By the above test data it is recognised that the present invention tara vine crisp chip, due to using vacuum freeze drying join
The technology of changing temperature-pressure-difference and puffing is closed, Vc retention rates are significantly raised, and using the technique of vacuum sugar-soaking, better；It is protecting
Micro capsaicine is added in green liquor just can be such that Vc retention rates significantly increase.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (7)
1. a kind of preparation method of tara vine crisp chip, which is characterized in that include the following steps：
(1) by fresh tara vine, after cleaning impurity elimination, slice；
(2) it will be added to containing citric acid in gained chankings after step (1) processing, be impregnated in the maintaining green color liquid of calcium chloride and zinc chloride
2~3h；
(3) gained chankings after step (2) processing is added in 25~35% sucrose solution, impregnates 1.5 under vacuum
~2.5h；
(4) step (3) treated chankings is subjected to vacuum freeze drying；
(5) chankings obtained after step (4) processing is subjected to changing temperature-pressure-difference and puffing；
(6) chankings obtained by step (5) is subjected to classification packaging, obtains tara vine crisp chip.
2. the preparation method of tara vine crisp chip as described in claim 1, which is characterized in that soft in the step (1)
The slice thickness of jujube Kiwi berry is 5~7mm.
3. the preparation method of tara vine crisp chip as described in claim 1, which is characterized in that in the step (2)
In maintaining green color liquid, citric acid additive amount 0.5~0.7%, calcium chloride additive amount be 0.3~0.5%, chlorination Zinc supplementation be 0.2~
0.4%.
4. the preparation method of tara vine crisp chip as claimed in claim 3, which is characterized in that in the step (2)
In maintaining green color liquid, also containing 0.002~0.005% capsaicine.
5. the preparation method of tara vine crisp chip as described in claim 1, which is characterized in that in the step (3), very
Empty sugaring condition is sucrose soak a concentration of 25~35%, vacuum-impregnated temperature is 40~50 DEG C, pressure be 0.07~
0.09MPa, soaking time are 1.5~2.5h.
6. the preparation method of tara vine crisp chip as described in claim 1, which is characterized in that in the step (4), very
The condition of vacuum freecing-dry is：Pre-freezing temperature is -85~-75 DEG C, the time is 2~3h, chankings central temperature reaches -35~-25
DEG C or so, the vacuum refrigeration time is 10~12h, and chankings water content is 50~55%.
7. the preparation method of tara vine crisp chip as described in claim 1, which is characterized in that in the step (5), become
Temperature and pressure difference Condition for expansion is：8~15min of dead time, Bulking tank 0.08~0.1MPa of vacuum degree, 85~95 DEG C of swelling temperature,
70-80 DEG C of evacuation temperature, 3~4h of evacuated time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810467259.5A CN108634083A (en) | 2018-05-16 | 2018-05-16 | A kind of preparation method of tara vine crisp chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810467259.5A CN108634083A (en) | 2018-05-16 | 2018-05-16 | A kind of preparation method of tara vine crisp chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108634083A true CN108634083A (en) | 2018-10-12 |
Family
ID=63756047
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810467259.5A Pending CN108634083A (en) | 2018-05-16 | 2018-05-16 | A kind of preparation method of tara vine crisp chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108634083A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832586A (en) * | 2019-03-29 | 2019-06-04 | 陕西科技大学 | A kind of expansion method preparing macaque peach crisp |
| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1387790A (en) * | 2002-07-12 | 2003-01-01 | 烟台润和果蔬食品研究所有限公司 | Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product |
| CN102067932A (en) * | 2010-12-08 | 2011-05-25 | 沈阳农业大学 | Preparation method of low-sugar fully-preserved wild kiwiberries |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN103609995A (en) * | 2013-12-05 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Papaya crisp slices and preparation method thereof |
| CN103844220A (en) * | 2014-02-28 | 2014-06-11 | 高鑫 | Preparation method of crisp kiwi fruit chips |
| CN104799211A (en) * | 2015-05-19 | 2015-07-29 | 高军林 | Preparing method of crisp kiwi fruit slices |
| CN105533526A (en) * | 2015-12-08 | 2016-05-04 | 李尚锋 | Method for processing dried fruits and vegetables |
| CN106387740A (en) * | 2016-08-31 | 2017-02-15 | 西峡县攀润食品有限公司 | Processing method of kiwifruit crisp slices |
| CN106722458A (en) * | 2016-11-30 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology |
| CN106722456A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum freeze drying Kiwi berry crisp chip preparation technology |
| CN107647332A (en) * | 2017-07-26 | 2018-02-02 | 兴化市联富食品有限公司 | A kind of dry instant type dried fruit preparation method |
| CN107927523A (en) * | 2017-12-15 | 2018-04-20 | 丹阳市茂园果业专业合作社 | A kind of Kiwi berry jelly crisp chip |
-
2018
- 2018-05-16 CN CN201810467259.5A patent/CN108634083A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1387790A (en) * | 2002-07-12 | 2003-01-01 | 烟台润和果蔬食品研究所有限公司 | Low-temperature airflow puffing process of producing crisp fruit and vegetable slice and its product |
| CN102067932A (en) * | 2010-12-08 | 2011-05-25 | 沈阳农业大学 | Preparation method of low-sugar fully-preserved wild kiwiberries |
| CN102742711A (en) * | 2012-07-03 | 2012-10-24 | 西北大学 | Method for preparing preserved kiwi fruit by vacuum freeze drying |
| CN103609995A (en) * | 2013-12-05 | 2014-03-05 | 中国农业科学院农产品加工研究所 | Papaya crisp slices and preparation method thereof |
| CN103844220A (en) * | 2014-02-28 | 2014-06-11 | 高鑫 | Preparation method of crisp kiwi fruit chips |
| CN104799211A (en) * | 2015-05-19 | 2015-07-29 | 高军林 | Preparing method of crisp kiwi fruit slices |
| CN105533526A (en) * | 2015-12-08 | 2016-05-04 | 李尚锋 | Method for processing dried fruits and vegetables |
| CN106387740A (en) * | 2016-08-31 | 2017-02-15 | 西峡县攀润食品有限公司 | Processing method of kiwifruit crisp slices |
| CN106722456A (en) * | 2016-11-29 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum freeze drying Kiwi berry crisp chip preparation technology |
| CN106722458A (en) * | 2016-11-30 | 2017-05-31 | 贵州省马铃薯研究所 | A kind of vacuum low-temperature frying Kiwi berry crisp chip preparation technology |
| CN107647332A (en) * | 2017-07-26 | 2018-02-02 | 兴化市联富食品有限公司 | A kind of dry instant type dried fruit preparation method |
| CN107927523A (en) * | 2017-12-15 | 2018-04-20 | 丹阳市茂园果业专业合作社 | A kind of Kiwi berry jelly crisp chip |
Non-Patent Citations (5)
| Title |
|---|
| 张彩芳等: "果蔬及其制品加工中维生素C稳定性的研究进展 ", 《粮食与食品工业》 * |
| 张群: "果蔬变温压差膨化干燥技术研究 ", 《食品与生物技术学报》 * |
| 朱春华等: "猕猴桃果实加工综合利用研究进展 ", 《保鲜与加工》 * |
| 王玖玲等: "预处理对猕猴桃压差膨化脆片品质的影响", 《食品科技》 * |
| 赵光远等: "猕猴桃脆片护绿和浸糖的工艺研究 ", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109832586A (en) * | 2019-03-29 | 2019-06-04 | 陕西科技大学 | A kind of expansion method preparing macaque peach crisp |
| CN110122644A (en) * | 2019-05-31 | 2019-08-16 | 张慧君 | A kind of yacon puffed preserved fruits and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104982621A (en) | Heat-clearing lung-moistening sulfur-free dried mango and preparation process thereof | |
| CN105495449B (en) | A kind of preparation method of non-fried banana chips | |
| CN103637327B (en) | Persimmon full-fruit puree and processing method thereof | |
| CN102972705B (en) | Dried litchi processing method | |
| CN109730275A (en) | A kind of preparation method of the potato starch of low free starch rate | |
| CN107258898A (en) | A kind of brown stain of fresh-cut potato inhibitor and its preparation method and application | |
| CN108634083A (en) | A kind of preparation method of tara vine crisp chip | |
| CN105230922A (en) | Green tea-flavored sugar-free preserved kiwi fruit and preparation method thereof | |
| CN108030065A (en) | The processing technology of fast food jade agaric | |
| US20200288733A1 (en) | Dried fruits and vegetables with increased amounts of protein and a jerky-like texture and systems and methods for producing the same | |
| CN108056153A (en) | A kind of preparation process of dried Chinese gooseberry | |
| CN106259854A (en) | The manufacture method of HUOLONG dried fruits | |
| KR101512999B1 (en) | Method for Producing Dried Mandarin with Sugaring | |
| KR101298038B1 (en) | Method for Producing Dried Fruit with Sugaring and Sugaring-Dried Fruit Produced by the Same | |
| CN103875798A (en) | Freeze drying processing method of raspberries | |
| Zhao et al. | Processed products from litchi and longan and their processing technology in China | |
| CN108244319A (en) | A kind of preparation method of liquor-saturated red bayberry preserved fruit | |
| CN106235111A (en) | The manufacture method of dried Chinese gooseberry | |
| CN110089732B (en) | Preparation method of morchella cruzi crisp granules | |
| CN107114538A (en) | Preserved apricot processes method for cooking | |
| Farina et al. | Effects of rapid refrigeration and modified atmosphere packaging on litchi (Litchi chinensis Sonn.) fruit quality traits | |
| CN105557977A (en) | Dehydration method of okra fruits | |
| CN104957550A (en) | Sulfur-free dried mango capable of nourishing lungs and promoting digestion and preparation technology of sulfur-free dried mango | |
| CN108925620A (en) | A kind of method that freeze-drying prepares dehydrated vegetables | |
| CN109315761A (en) | A kind of method that short-wave infrared joint pulsation pressure difference flash distillation carries out crisp mushroom chips preparation |
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 |