CN108783371A - A kind of processing method of instant fresh walnut - Google Patents
A kind of processing method of instant fresh walnut Download PDFInfo
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- CN108783371A CN108783371A CN201810736188.4A CN201810736188A CN108783371A CN 108783371 A CN108783371 A CN 108783371A CN 201810736188 A CN201810736188 A CN 201810736188A CN 108783371 A CN108783371 A CN 108783371A
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- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 105
- 235000020234 walnut Nutrition 0.000 title claims abstract description 105
- 238000003672 processing method Methods 0.000 title claims abstract description 16
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 104
- 238000011282 treatment Methods 0.000 claims abstract description 20
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000005138 cryopreservation Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 15
- 239000000654 additive Substances 0.000 abstract description 4
- 230000000996 additive effect Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000005452 food preservative Substances 0.000 abstract description 2
- 235000019249 food preservative Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 description 12
- 230000000052 comparative effect Effects 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 3
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 description 3
- 239000003153 chemical reaction reagent Substances 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 2
- 235000006040 Prunus persica var persica Nutrition 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 235000019658 bitter taste Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 238000005260 corrosion Methods 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000005457 ice water Substances 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 230000000813 microbial effect Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 238000002203 pretreatment Methods 0.000 description 2
- 230000000284 resting effect Effects 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 2
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 2
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 2
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 229920001661 Chitosan Polymers 0.000 description 1
- KCXVZYZYPLLWCC-UHFFFAOYSA-N EDTA Chemical compound OC(=O)CN(CC(O)=O)CCN(CC(O)=O)CC(O)=O KCXVZYZYPLLWCC-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108010039918 Polylysine Proteins 0.000 description 1
- 240000005809 Prunus persica Species 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 210000003038 endothelium Anatomy 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010298 natamycin Nutrition 0.000 description 1
- 239000004311 natamycin Substances 0.000 description 1
- NCXMLFZGDNKEPB-FFPOYIOWSA-N natamycin Chemical compound O[C@H]1[C@@H](N)[C@H](O)[C@@H](C)O[C@H]1O[C@H]1/C=C/C=C/C=C/C=C/C[C@@H](C)OC(=O)/C=C/[C@H]2O[C@@H]2C[C@H](O)C[C@](O)(C[C@H](O)[C@H]2C(O)=O)O[C@H]2C1 NCXMLFZGDNKEPB-FFPOYIOWSA-N 0.000 description 1
- 229960003255 natamycin Drugs 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000000419 plant extract Substances 0.000 description 1
- 229920000656 polylysine Polymers 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 238000006722 reduction reaction Methods 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 238000005406 washing 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23B9/00—Preservation of edible seeds, e.g. cereals
- A23B9/005—Processes or apparatus using pressure variation or mechanical force, e.g. shock, acceleration, shear stress, contortion
-
- 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
- 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
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mechanical Engineering (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to a kind of processing methods of instant fresh walnut, belong to food preservative technology field, the present invention specifically includes following steps：1）Fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；2）Fresh walnut kernel is put into packaging bag, is vacuum-packed, by the pressure treatment 5-10min of super-pressure 100-550MPa, obtains instant fresh walnut kernel product；3）It will treated that instant fresh walnut kernel product is placed under 4-10 DEG C of cryogenic conditions stores；The invention belongs to the physical treatment methods of zero addition, are not necessarily to any additive, and walnut kernel nutriment is lost in few, long shelf-life, while walnut kernel and bitter inner membrance（Skin）Easily peelable, consumer can select gross weight edible or peeling according to personal like, convenient, increase consumer's alternative.
Description
Technical field
The invention belongs to food preservative technology fields, specifically, are related to a kind of processing method of instant fresh walnut.
Background technology
Include mainly at the Preservation Treatments such as color protection, anti-corrosion and peeling currently, in fresh walnut processing and its antistaling process
Reason.Wherein fresh-keeping to mostly use color stabilizer to protect color, chemical preservative is added, and long bacterium, going mouldy reaches anti-corrosion effect preventing,
There is the introducing of chemical substance in the process.Chemical reagent can make thalline generate resistance using frequently, and bactericidal effect can weaken.
Meanwhile the product that chemical reagent is generated with material effect in microbial cell will produce harmful effect to human body, be remained in food
Chemical reagent also brings along the problem of edible safety.Though there is part to use plant extract agent, the taste of plant itself that can influence
The flavor of walnut.
Walnut kernel wraps up inner membrance (skin), has bitter taste, uncomfortable taste of part population, so would generally be to fresh walnut
Benevolence carries out peeling processing, and common method includes：1. NaHCO3 solution hot dippings, ice water cold soaking rinse, normal-temperature water rinsing is completed
Skin；2. aqueous slkali soaking, high pressure water washing peeling；3. being put into quenching in ice water after steam treatment to handle, then tap water washes
Clothing；4. decorticating agent (NaOH and EDTA) is added leads to hot steam again；5. skinning machine hairbrush brushes away skin.
There are more defects for existing barking method, if buck bubble, addition decorticating agent can introduce new chemical substance, to human body
Generate negative effect；Contain a large amount of unsaturated fatty acid in walnut kernel, heat drift can cause unsaturated fatty acid in walnut kernel to be sent out
Raw oxidation reaction, destroys the nutriment of walnut.Furthermore though with bitter mouthfeel, it has mends the inner membrance (skin) of walnut kernel
Gas, promoting blood circulation, adjusting the five internal organs and other effects, not everyone is not all liked and is eaten yet, in the process segment directly by walnut kernel inner membrance (skin)
Removal, lacks selectivity for consumers.
Invention content
In order to solve the problems, such as background technology, the present invention provides a kind of processing methods of instant fresh walnut, belong to
In the physical treatment method of zero addition, it is not necessarily to any additive, walnut kernel nutriment is lost in few, long shelf-life, while walnut
Benevolence and bitter inner membrance (skin) are easily peelable, and consumer can select gross weight edible or peeling according to personal like, convenient, increase
Consumer is alternative.
To achieve the above object, the present invention is achieved through the following technical solutions：
The processing method of the instant fresh walnut, specifically includes following steps：
1) fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2) fresh walnut kernel is put into packaging bag, is vacuum-packed, by ultra high pressure treatment, obtain instant fresh walnut kernel production
Product；
3) the instant fresh walnut kernel product cryopreservation for obtaining step 2).
Further, in step 2), the pressure of ultra high pressure treatment is 100-550MPa.
Further, the pressure of ultra high pressure treatment is 300-550MPa.
Further, in step 2), the ultra high pressure treatment time is 5-10min.
Further, in step 3), cryopreservation refers to being placed under 4-10 DEG C of cryogenic conditions to store.
Beneficial effects of the present invention：
1, compared with prior art, this method belongs to the physical treatment method of zero addition, using superhigh pressure technique processing
Fresh walnut kernel is not necessarily to any additive, and the nutriment for reducing walnut kernel is lost in, and also better keeps the natural wind of walnut
Taste.Under the conditions of 4 DEG C of deepfreezes, long shelf-life can be made up to 1 year, extend the shelf-life.
2, the instant fresh walnut kernel product handled by this method, without complicated pre-treatment, walnut kernel and bitter inner membrance
(skin) can be removed easily, and consumer can select gross weight edible or peeling according to personal like, convenient, increase consumer
It is alternative.
Specific implementation mode
It, below will be to the preferred reality of the present invention in order to keep the purpose of the present invention, technical solution and advantageous effect clearer
It applies example to be described in detail, to facilitate the technical staff to understand.
Embodiment 1
A kind of processing method of instant fresh walnut, specifically includes following steps：
1) fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2) fresh walnut kernel is put into packaging bag, is vacuum-packed, by the pressure treatment 10min of super-pressure 100MPa, obtains
To instant fresh walnut kernel product；
3) the instant fresh walnut kernel product that step 2) obtains is placed under 4 DEG C of cryogenic conditions and is stored.
Embodiment 2
A kind of processing method of instant fresh walnut, specifically includes following steps：
1) fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2) fresh walnut kernel is put into packaging bag, is vacuum-packed, by the pressure treatment 5min of super-pressure 300MPa, obtains
Instant fresh walnut kernel product；
3) the instant fresh walnut kernel product that step 2) obtains is placed under 4 DEG C of cryogenic conditions and is stored.
Embodiment 3
A kind of processing method of instant fresh walnut, specifically includes following steps：
1) fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2) fresh walnut kernel is put into packaging bag, is vacuum-packed, by the pressure treatment 10min of super-pressure 300MPa, obtains
To instant fresh walnut kernel product；
3) the instant fresh walnut kernel product that step 2) obtains is placed under 7 DEG C of cryogenic conditions and is stored.
Embodiment 4
A kind of processing method of instant fresh walnut, specifically includes following steps：
1) fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2) fresh walnut kernel is put into packaging bag, is vacuum-packed, by the pressure treatment 5min of super-pressure 500MPa, obtains
Instant fresh walnut kernel product；
3) the instant fresh walnut kernel product that step 2) obtains is placed under 4 DEG C of cryogenic conditions and is stored.
Embodiment 5
A kind of processing method of instant fresh walnut, specifically includes following steps：
1) fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2) fresh walnut kernel is put into packaging bag, is vacuum-packed, by the pressure treatment 10min of super-pressure 500MPa, obtains
To instant fresh walnut kernel product；
3) the instant fresh walnut kernel product that step 2) obtains is placed under 10 DEG C of cryogenic conditions and is stored.
Comparative example 1
1) fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2) walnut kernel is immersed in 0.1% polylysine, 0.1% natamycin, 0.1% chitosan and 1.0%
Sodium chloride solution.After natural air drying, 4 DEG C of precoolings.
3) fresh walnut kernel after precooling is put into packaging bag, is vacuum-packed, by the pressure treatment of super-pressure 200MPa
10min obtains fresh walnut kernel product；
4) the fresh walnut kernel product that step 3) obtains is placed under 4 DEG C of cryogenic conditions and is stored.
Comparative example 2
1) fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2) walnut kernel is immersed in 1% NaHCO3It in solution, hot dipping 2min and then is transferred quickly in 4 DEG C of cold water, soaks
Steep 5min.
3) by treated, fresh walnut kernel is put into packaging bag, and vacuum packaging obtains fresh walnut kernel product；
4) the fresh walnut kernel product that step 3) obtains is placed under 4 DEG C of cryogenic conditions and is stored.
Experimental analysis
Embodiment 1-5 and the fresh walnut product quality that conventional method (comparative example 1-2) is handled are compared, as a result such as table
Shown in 1.
The fresh walnut quality versus of 1 embodiment 1-5 of table and comparative example 1-2 processing
As seen from the above table, the fresh walnut product by super-pressure 100-550MPa processing can reache a certain level fresh-keeping
Effect.Wherein, the fresh walnut product through super-pressure 100MPa processing, can store 4 months, and part core under the conditions of deepfreeze
Peach endothelium is not allowed easily peelable.It is more by the residual of raw microorganism in the inner later, lead to own metabolism oxidation, the bag that occurs rising is existing
As in turn resulting in nutriment loss.And the fresh walnut product Jing Guo 300MPa or more ultra high pressure treatments, peeling effect and fresh-keeping
Effect is preferable, and the shelf-life, it is existing to will appear the bag that rises for part walnut later up to 12 months, but due to there being raw microorganism in a small amount of
As.It is best by the fresh walnut product peeling effect and fresh-keeping effect of 550MPa ultra high pressure treatments, under the conditions of deepfreeze, protect
The matter phase is up to 1 year, does not occur bag phenomenon that rises.
The sample that 300MPa-550MPa is handled, preservation effect are calculated from actual count.Processing time is typically chosen 5
Minute or more, 5-10min is typically chosen in actual production, processing time is longer, and production cost is higher.4-10 DEG C of reserve temperature is
Can, temperature is lower, and the cost of storage is higher.
Currently, the fresh walnut resting period is longer, dehydration effect can lead to walnut drying shrinkage, and oxygen is generated with contacting external air
Changing reaction and the effect of walnut own metabolism etc. can cause walnut discoloration, nutriment to be lost in.Simultaneously as microbial action is easy
Cause walnut to go mouldy, stores walnut in humid conditions and there is also germination phenomenon.
Compared with conventional method, this method belongs to the physical treatment method of zero addition, and sealing vacuum preserves isolation air, adopts
The fresh walnut kernel processed with superhigh pressure technique reduces autoxidation without any additive by reducing its internal enzymatic activity
Reduction reaction, and then the nutriment for reducing walnut kernel is lost in, and has preferably kept the natural flavor of walnut.Kill core simultaneously
Microorganism in peach reduces iso-metamorphism phenomenon of going mouldy caused by microorganism.The walnut kernel product resting period of 550MPa processing is most
It is long, long shelf-life can be made up to 1 year, effectively extend the shelf-life.
Furthermore the instant fresh walnut kernel product handled by this method, without complicated pre-treatment, walnut kernel is interior with bitterness
Film (skin) can be removed easily, and consumer can select gross weight edible or peeling according to personal like, convenient, increase consumption
Person is alternative.
Finally illustrate, preferred embodiment above is only used to illustrate the technical scheme of the present invention and unrestricted, although logical
It crosses above preferred embodiment the present invention is described in detail, however, those skilled in the art should understand that, can be
Various changes are made to it in form and in details, without departing from claims of the present invention limited range.
Claims (5)
1. a kind of processing method of instant fresh walnut, it is characterised in that：Specifically include following steps：
1）Fresh green walnut is cleaned, decladding, obtains fresh walnut kernel；
2）Fresh walnut kernel is put into packaging bag, is vacuum-packed, by ultra high pressure treatment, obtains instant fresh walnut kernel product；
3）By step 2）Obtained instant fresh walnut kernel product cryopreservation.
2. a kind of processing method of instant fresh walnut according to claim 1, it is characterised in that：Step 2）In, super-pressure
The pressure of processing is 100-550MPa.
3. according to a kind of processing method of instant fresh walnut of claim 1-2 any one of them, it is characterised in that：At super-pressure
The pressure of reason is 300-550MPa.
4. a kind of processing method of instant fresh walnut according to claim 1, it is characterised in that：Step 2）In, super-pressure
Processing time is 5-10min.
5. a kind of processing method of instant fresh walnut according to claim 1, it is characterised in that：Step 3）In, low temperature storage
Tibetan refers to being placed under 4-10 DEG C of cryogenic conditions to store.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810736188.4A CN108783371A (en) | 2018-07-06 | 2018-07-06 | A kind of processing method of instant fresh walnut |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810736188.4A CN108783371A (en) | 2018-07-06 | 2018-07-06 | A kind of processing method of instant fresh walnut |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108783371A true CN108783371A (en) | 2018-11-13 |
Family
ID=64075401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810736188.4A Pending CN108783371A (en) | 2018-07-06 | 2018-07-06 | A kind of processing method of instant fresh walnut |
Country Status (1)
| Country | Link |
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| CN (1) | CN108783371A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142544A (en) * | 2021-04-08 | 2021-07-23 | 云南省农业科学院农产品加工研究所 | A food processing method using tree tomato as raw material |
| CN115530235A (en) * | 2022-09-29 | 2022-12-30 | 中国林业科学研究院林业研究所 | Storage and preservation method of fresh hazelnuts |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390629A (en) * | 2007-09-17 | 2009-03-25 | 吴迪男 | Naked walhut and processing method thereof |
| CN103349312A (en) * | 2013-07-12 | 2013-10-16 | 四川茂华食品有限公司 | Process for storing and processing walnuts |
| CN104542961A (en) * | 2015-01-05 | 2015-04-29 | 天津商业大学 | Method for preserving fresh walnut kernels |
-
2018
- 2018-07-06 CN CN201810736188.4A patent/CN108783371A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101390629A (en) * | 2007-09-17 | 2009-03-25 | 吴迪男 | Naked walhut and processing method thereof |
| CN103349312A (en) * | 2013-07-12 | 2013-10-16 | 四川茂华食品有限公司 | Process for storing and processing walnuts |
| CN104542961A (en) * | 2015-01-05 | 2015-04-29 | 天津商业大学 | Method for preserving fresh walnut kernels |
Non-Patent Citations (1)
| Title |
|---|
| 白新鹏主编: "《功能性食品设计与评价》", 30 June 2009, 中国计量出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113142544A (en) * | 2021-04-08 | 2021-07-23 | 云南省农业科学院农产品加工研究所 | A food processing method using tree tomato as raw material |
| CN115530235A (en) * | 2022-09-29 | 2022-12-30 | 中国林业科学研究院林业研究所 | Storage and preservation method of fresh hazelnuts |
| CN115530235B (en) * | 2022-09-29 | 2024-03-26 | 中国林业科学研究院林业研究所 | Method for storing and preserving fresh hazelnuts |
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Application publication date: 20181113 |
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