CN109497130A - A kind of preservation method of fresh wet walnut kernel - Google Patents
A kind of preservation method of fresh wet walnut kernel Download PDFInfo
- Publication number
- CN109497130A CN109497130A CN201811602075.1A CN201811602075A CN109497130A CN 109497130 A CN109497130 A CN 109497130A CN 201811602075 A CN201811602075 A CN 201811602075A CN 109497130 A CN109497130 A CN 109497130A
- Authority
- CN
- China
- Prior art keywords
- walnut kernel
- fresh wet
- preservation method
- fresh
- wet walnut
- 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
- 235000009496 Juglans regia Nutrition 0.000 title claims abstract description 78
- 235000020234 walnut Nutrition 0.000 title claims abstract description 78
- 238000004321 preservation Methods 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 24
- 240000007049 Juglans regia Species 0.000 title 1
- 241000758789 Juglans Species 0.000 claims abstract description 77
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- 230000001954 sterilising effect Effects 0.000 claims abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 14
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 13
- 230000009970 fire resistant effect Effects 0.000 claims abstract description 9
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 description 8
- 230000035764 nutrition Effects 0.000 description 5
- 238000001035 drying Methods 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 235000006040 Prunus persica var persica Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 240000005809 Prunus persica Species 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000012858 packaging process Methods 0.000 description 2
- 239000000447 pesticide residue Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- YUFFSWGQGVEMMI-JLNKQSITSA-N (7Z,10Z,13Z,16Z,19Z)-docosapentaenoic acid Chemical compound CC\C=C/C\C=C/C\C=C/C\C=C/C\C=C/CCCCCC(O)=O YUFFSWGQGVEMMI-JLNKQSITSA-N 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000144730 Amygdalus persica Species 0.000 description 1
- 244000226021 Anacardium occidentale Species 0.000 description 1
- 235000021294 Docosapentaenoic acid Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020226 cashew nut Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 235000019629 palatability Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
Classifications
-
- 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
- A23B9/16—Preserving with chemicals
- A23B9/24—Preserving with chemicals in the form of liquids or solids
-
- 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
- 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
- A23B9/02—Preserving by heating
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Mechanical Engineering (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The present invention provides a kind of preservation method of fresh wet walnut kernel, belongs to food processing technology field.The preservation method of the fresh wet walnut kernel is the following steps are included: S1: fresh wet walnut kernel being put into the ozone water solution that concentration is 0.2-0.4mg/L and is impregnated 2-5 minutes；S2: soaked walnut kernel is pulled out, using the packed bag of PE vacuum complex fire resistant, is vacuumized in bag；S3: packaged walnut kernel is put into high-pressure steam sterilization box, is brought rapidly up 100-110 DEG C of holding 5-7 minutes, is then taken out to be put into cold water and is cooled down rapidly, then is pulled out and dried packaging bag surface moisture；S4: after draining packaging bag surface moisture, vanning storage is saved, and freshness date is 280 days.Technical solution of the present invention combines ozone sterilization technology and high-temperature steam sterilization technology, sterilizes in two stages, solves the problems, such as that simple high-temperature sterilization time length can make fresh wet walnut kernel become ripe, taste bad.
Description
Technical field
The invention belongs to food preservative technology fields, and in particular to a kind of preservation method of fresh wet walnut kernel.
Background technique
Walnut and almond, cashew nut, fibert and referred to as world-renowned " four big dry fruits ", and walnut occupies its head.Walnut
Nutriment rich in, it is daily life and the indispensable food medicine of patients ' recovery that collection flavor, nutrition, health care, which are the whole body,
Homologous raw material, referred to as " natural docosapentaenoic acid ".
In traditional mode of production, walnut is mainly saved and is listed with dried forms.Walnut is in drying (baking or sunning) mistake
Part nutritional ingredient (especially vitamin) loss or destruction in journey, and dry product kernel kind skin is puckery, bitter, and palatability is poor.Eat core raw
Peach is the walnut listed after taking off green peel without drying processing.It is with mouthfeel is fresh and tender, flavor is light, nutritional ingredient is destroyed less
The features such as, the multinomial nutritive index such as vitamin, amino acid is better than drying walnut, the increasing realized with people's nutrition and health care
By force, fresh walnut increasingly receives an acclaim, and the consumption for becoming new is advocated.However, easily dehydration mistake is fresh in fresh walnut sale under room temperature,
Shelf life is short；It also easily goes rotten under the conditions of common refrigeration rotten, the service life is extremely limited, and fresh walnut listing is made to be limited primarily to walnut maturation
Phase eight, the September, the fresh-eating walnut market demand be it is long-term, especially National Day, New Year's Day, Spring Festival Market demand are bigger.Together
When, manage market reflection according to short-term, the anti-season price of fresh walnut is often higher than the drying walnut of the same period, make its increment 30% with
On in addition it is double.Currently, the storage about fresh-eating walnut, it usually needs refrigerated at subzero 10 DEG C or so, so that walnut kernel
Fresh-keeping, there is higher cost in the method.
Summary of the invention
It is fresh-keeping using refrigeration guarantor to solve existing walnut kernel by providing a kind of preservation method of fresh wet walnut kernel by the present invention
It deposits at high cost, and the technical issues of reduce the nutrition and mouthfeel of walnut kernel, there is intact preservation walnut kernel nutritive value
Effect.
To achieve the above object, the technical solution of the invention is as follows:
A kind of preservation method of fresh wet walnut kernel, comprising the following steps:
S1: fresh wet walnut kernel is put into the ozone water solution that concentration is 0.2-0.4mg/L and is impregnated 2-5 minutes；
S2: soaked walnut kernel is pulled out, using the packed bag of PE vacuum complex fire resistant, is vacuumized in bag, is made vacuum
Degree is 1.33 × 10-1-1.33×10-6Pa；
S3: packaged walnut kernel is put into high-pressure steam sterilization box, is brought rapidly up 100-110 DEG C of holding 5-7 points
Clock, then takes out to be put into cold water and cools down rapidly, then pulls out and dry packaging bag surface moisture；
S4: after draining packaging bag surface moisture, vanning storage is saved, and freshness date is 280 days.
Preferably, fresh wet walnut kernel water content is 30%-40% in the step S1.
Preferably, fresh wet walnut kernel is put into the ozone water solution that concentration is 0.3mg/L in the step S1 and impregnates 4 points
Clock.
Preferably, using the packed bag of PE vacuum complex fire resistant with a thickness of 0.8mm in the step S2.
Preferably, in the step S2 pack when per it is packed enter 250g walnut kernel.
Preferably, it is brought rapidly up to 105 DEG C and is kept for 6 minutes in the step S3.
Preferably, 0-15 DEG C is rapidly cooled in cold water in the step S3.
Preferably, the temperature that preservation is put in storage in the step S4 is 0-25 DEG C.
The beneficial effects of the present invention are:
1. the technical solution adopted by the present invention, economic cost is low, easy to operate, pollution-free, it can be achieved that industrialized production.
2. the present invention reduces in walnut kernel first by ozone sterilization to remove the pesticide residue in production process
Then content of beary metal is vacuum-packed, then the bacterium that may be infected in packaging process is killed using high pressure steam sterilization, is made
Walnut kernel that must be processed is crisp in taste, and nutrition is not lost, and can save and be up to 280 days at 0-25 DEG C.
3. technical solution of the present invention combines ozone sterilization technology and high-temperature steam sterilization technology, sterilize in two stages,
Solve the problems, such as that simple high-temperature sterilization time length can make walnut kernel become ripe, taste bad.
Specific embodiment
Below in conjunction with specific embodiment, technical solution of the present invention is clearly and completely described, it is clear that retouched
The embodiment stated is only a part of the embodiments of the present invention, instead of all the embodiments.Based on the embodiments of the present invention,
Every other embodiment obtained by those of ordinary skill in the art without making creative efforts, belongs to this hair
The range of bright protection.
It in addition, the technical solution between each embodiment of the present invention can be combined with each other, but must be general with this field
Based on logical technical staff can be realized, it will be understood that when the combination of technical solution appearance is conflicting or cannot achieve this
The combination of technical solution is not present, also not the present invention claims protection scope within.
In following embodiment, the preservation method of the fresh wet walnut kernel, comprising the following steps:
S1: it is in the ozone water solution of 0.2-0.4mg/L that the fresh wet walnut kernel that water content is 30%-40%, which is put into concentration,
It impregnates 2-5 minutes；
S2: soaked walnut kernel is pulled out, using the packed bag of PE vacuum complex fire resistant with a thickness of 0.8mm, in bag
It vacuumizes, makes vacuum degree 1.33 × 10-1-1.33×10-6Pa, when pack per it is packed enter 250g walnut kernel；
S3: packaged walnut kernel is put into high-pressure steam sterilization box, is brought rapidly up 100-110 DEG C of holding 5-7 points
Clock, then takes out to be put into cold water and is rapidly cooled to 0-15 DEG C, then pulls out and dry packaging bag surface moisture；
S4: after draining packaging bag surface moisture, vanning storage is saved, and the temperature for being put in storage preservation is 0-25 DEG C, freshness date
It is 280 days.
Embodiment 1
The preservation method of the fresh wet walnut kernel, comprising the following steps:
S1: the fresh wet walnut kernel that water content is 35% is put into the ozone water solution that concentration is 0.2mg/L and impregnates 5 points
Clock；
S2: soaked walnut kernel is pulled out, using the packed bag of PE vacuum complex fire resistant with a thickness of 0.8mm, in bag
It vacuumizes, makes vacuum degree 1.33 × 10-1Pa, when pack per it is packed enter 250g walnut kernel；
S3: packaged walnut kernel is put into high-pressure steam sterilization box, be brought rapidly up to 105 DEG C keep 6 minutes, so
It takes out to be put into cold water afterwards and is rapidly cooled to 15 DEG C, then pull out and dry packaging bag surface moisture；
S4: after draining packaging bag surface moisture, vanning storage is saved, and the temperature for being put in storage preservation is 25 DEG C, and freshness date can
Up to 280 days.
Embodiment 2
The preservation method of the fresh wet walnut kernel, comprising the following steps:
S1: the fresh wet walnut kernel that water content is 40% is put into the ozone water solution that concentration is 0.3mg/L and impregnates 4 points
Clock；
S2: soaked walnut kernel is pulled out, using the packed bag of PE vacuum complex fire resistant with a thickness of 0.8mm, in bag
It vacuumizes, makes vacuum degree 1.33 × 10-3Pa, when pack per it is packed enter 250g walnut kernel；
S3: packaged walnut kernel is put into high-pressure steam sterilization box, be brought rapidly up to 110 DEG C keep 5 minutes, so
It takes out to be put into cold water afterwards and is rapidly cooled to 0 DEG C, then pull out and dry packaging bag surface moisture；
S4: after draining packaging bag surface moisture, vanning storage is saved, and the temperature for being put in storage preservation is 0 DEG C, and freshness date can be grown
Up to 280 days.
Embodiment 3
The preservation method of the fresh wet walnut kernel, comprising the following steps:
S1: the fresh wet walnut kernel that water content is 30% is put into the ozone water solution that concentration is 0.4mg/L and impregnates 2 points
Clock；
S2: soaked walnut kernel is pulled out, using the packed bag of PE vacuum complex fire resistant with a thickness of 0.8mm, in bag
It vacuumizes, makes vacuum degree 1.33 × 10-6Pa, when pack per it is packed enter 250g walnut kernel；
S3: packaged walnut kernel is put into high-pressure steam sterilization box, is brought rapidly up to 100 holding 7 minutes, then
Taking-up, which is put into cold water, is rapidly cooled to 10 DEG C, then pulls out and dry packaging bag surface moisture；
S4: after draining packaging bag surface moisture, vanning storage is saved, and the temperature for being put in storage preservation is 10 DEG C, and freshness date can
Up to 280 days.
Same peach kernel of examining and approving is divided into 3 groups, experimental group carries out fresh-keeping, control to fresh wet walnut kernel according to the method for the present invention
Group 1 conventionally carries out cold storing and fresh-keeping under the conditions of (- 20 DEG C)-(- 10 DEG C), and control group 2 does not do any Preservation Treatment, by 3
After group walnut kernel is placed 6 months, its nutritional ingredient is detected, as a result see the table below shown.
As seen from the above table, using the walnut kernel phase of the method for the present invention fresh-keeping fresh wet walnut kernel indices and fresh picking
Difference is very few, this may be then to carry out true because the present invention passes through ozone sterilization and eliminates the pesticide residue in production process
Empty package avoids bacteria breed, then the bacterium that may be infected in packaging process is killed using high pressure steam sterilization, so that fresh wet core
Peach kernel nutrition not easily runs off；Simultaneously from comparative example 1 as can be seen that being carried out using cold preserving method fresh-keeping also with preferable fresh-keeping effect
Fruit, but there is the problem of expending a large amount of electric energy, higher cost in it；And it can be seen that from comparative example 2 without any fresh-keeping measure
The walnut kernel of processing, is easy to appear corruption, and nutritive value declines to a great extent.
The above description is only an embodiment of the present invention, is not intended to limit the scope of the invention, all to utilize this hair
Equivalent structure or equivalent flow shift made by bright specification and accompanying drawing content is applied directly or indirectly in other relevant skills
Art field, is included within the scope of the present invention.
Claims (8)
1. a kind of preservation method of fresh wet walnut kernel, which comprises the following steps:
S1: fresh wet walnut kernel is put into the ozone water solution that concentration is 0.2-0.4mg/L and is impregnated 2-5 minutes；
S2: soaked walnut kernel is pulled out, using the packed bag of PE vacuum complex fire resistant, is vacuumized in bag, is made vacuum degree
1.33×10-1-1.33×10-6Pa；
S3: packaged walnut kernel is put into high-pressure steam sterilization box, is brought rapidly up 100-110 DEG C of holding 5-7 minutes,
It then takes out to be put into cold water and cool down rapidly, then pull out and dry packaging bag surface moisture；
S4: after draining packaging bag surface moisture, vanning storage is saved, and freshness date is 280 days.
2. the preservation method of fresh wet walnut kernel according to claim 1, which is characterized in that fresh wet walnut in the step S1
Benevolence water content is 30%-40%.
3. the preservation method of fresh wet walnut kernel according to claim 1 or 2, which is characterized in that will be fresh in the step S1
Wet walnut kernel, which is put into the ozone water solution that concentration is 0.3mg/L, to be impregnated 4 minutes.
4. the preservation method of fresh wet walnut kernel according to claim 1, which is characterized in that use thickness in the step S2
For the packed bag of PE vacuum complex fire resistant of 0.8mm.
5. the preservation method of fresh wet walnut kernel according to claim 1 or 4, which is characterized in that packed in the step S2
When per it is packed enter 250g walnut kernel.
6. the preservation method of fresh wet walnut kernel according to claim 1, which is characterized in that be brought rapidly up in the step S3
It is kept for 6 minutes to 105 DEG C.
7. the preservation method of fresh wet walnut kernel according to claim 1, which is characterized in that in the step S3 in cold water
It is rapidly cooled to 0-15 DEG C.
8. the preservation method of fresh wet walnut kernel according to claim 1, which is characterized in that be put in storage and save in the step S4
Temperature be 0-25 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811602075.1A CN109497130A (en) | 2018-12-26 | 2018-12-26 | A kind of preservation method of fresh wet walnut kernel |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811602075.1A CN109497130A (en) | 2018-12-26 | 2018-12-26 | A kind of preservation method of fresh wet walnut kernel |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109497130A true CN109497130A (en) | 2019-03-22 |
Family
ID=65754887
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811602075.1A Pending CN109497130A (en) | 2018-12-26 | 2018-12-26 | A kind of preservation method of fresh wet walnut kernel |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109497130A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089564A (en) * | 2019-05-17 | 2019-08-06 | 绵阳德生皇食品有限责任公司 | A kind of storage method of fresh walnut kernel |
| CN113907261A (en) * | 2021-10-19 | 2022-01-11 | 江南大学 | Processing and fresh-keeping method and application of instant cooked fresh noodles |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187873A (en) * | 2014-09-17 | 2014-12-10 | 福州大学 | Production method for quick ripening ready-to-eat shellfish aquatic products |
| CN104304447A (en) * | 2014-10-11 | 2015-01-28 | 广元棒仁食品有限公司 | Method for preserving green peel removed fresh walnuts |
| CN106490135A (en) * | 2016-08-31 | 2017-03-15 | 广州粤旺农业有限公司 | A kind of method for fresh-keeping of vegetables |
-
2018
- 2018-12-26 CN CN201811602075.1A patent/CN109497130A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187873A (en) * | 2014-09-17 | 2014-12-10 | 福州大学 | Production method for quick ripening ready-to-eat shellfish aquatic products |
| CN104304447A (en) * | 2014-10-11 | 2015-01-28 | 广元棒仁食品有限公司 | Method for preserving green peel removed fresh walnuts |
| CN106490135A (en) * | 2016-08-31 | 2017-03-15 | 广州粤旺农业有限公司 | A kind of method for fresh-keeping of vegetables |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110089564A (en) * | 2019-05-17 | 2019-08-06 | 绵阳德生皇食品有限责任公司 | A kind of storage method of fresh walnut kernel |
| CN113907261A (en) * | 2021-10-19 | 2022-01-11 | 江南大学 | Processing and fresh-keeping method and application of instant cooked fresh noodles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103636743B (en) | Refrigeration and preservation method of fresh lotus with shell | |
| CN101380039A (en) | Blueberry fresh fruit efficient fresh-keeping method | |
| CN103349068A (en) | Method for fresh-keeping of wet walnuts in all seasons | |
| CN102613015A (en) | Quick-freezing fresh-keeping processing process of roses | |
| CN101856042B (en) | Storage and fresh keeping method for white mushroom | |
| CN109497130A (en) | A kind of preservation method of fresh wet walnut kernel | |
| CN104757116A (en) | Pickled vegetable yogurt and making method thereof | |
| CN106259871B (en) | A kind of light freezing fresh-keeping method of phyllostachys pracecox shoots | |
| CN107821699A (en) | A kind of processing method of Exocarpium Citri Grandis flower health tea | |
| CN105767147A (en) | Cold storage method of pomegranate fruits | |
| CN105123902A (en) | Fresh-keeping method of fresh lotus seedpod | |
| CN112515145A (en) | Pickled pepper in-bag fermentation method capable of reducing bag expansion | |
| CN104585652B (en) | A kind of method that low temperature preparation is rich in resistant starch banana chip | |
| CN104273212A (en) | Mulberry leaf processing technology | |
| CN101053388B (en) | Method for manufacturing original flavor bamboo shoots | |
| CN107996805A (en) | A kind of preparation process of wax gourd preserved fruit | |
| CN102106377A (en) | Fig preservative and application thereof | |
| CN107410632A (en) | A kind of production method of Gentiana triflora fermentation preserved fruit | |
| CN103598323A (en) | Preservation method of fresh corn cobs | |
| CN110419567A (en) | A kind of jackfruit pulp refrigerating process | |
| CN105145798B (en) | Refrigeration preservation method for prolonging shelf life of fresh-cut cress | |
| CN103478230A (en) | Refrigerating technological process for green soya bean fresh pods | |
| CN108576191A (en) | A kind of preservation method for blueberry | |
| KR101510685B1 (en) | Wild plants having good taste and method for long term preservation thereof | |
| CN107668167A (en) | Bamboo shoots biological preserving method |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190322 |
|
| RJ01 | Rejection of invention patent application after publication |