CN109527467A - A kind of process of instant dry vegetables - Google Patents
A kind of process of instant dry vegetables Download PDFInfo
- Publication number
- CN109527467A CN109527467A CN201811510056.6A CN201811510056A CN109527467A CN 109527467 A CN109527467 A CN 109527467A CN 201811510056 A CN201811510056 A CN 201811510056A CN 109527467 A CN109527467 A CN 109527467A
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- China
- Prior art keywords
- drying
- degree
- freeze
- rehydration
- draining
- Prior art date
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- Pending
Links
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 23
- 238000004108 freeze drying Methods 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims description 37
- 238000007710 freezing Methods 0.000 claims description 29
- 230000008014 freezing Effects 0.000 claims description 28
- 238000007711 solidification Methods 0.000 claims description 21
- 230000008023 solidification Effects 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000007605 air drying Methods 0.000 claims description 15
- 239000007788 liquid Substances 0.000 claims description 14
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 8
- 239000008103 glucose Substances 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 5
- 229920001277 pectin Polymers 0.000 claims description 5
- 239000001814 pectin Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract 1
- 239000012535 impurity Substances 0.000 description 10
- 238000001914 filtration Methods 0.000 description 5
- 235000000318 Bindesalat Nutrition 0.000 description 4
- 244000106835 Bindesalat Species 0.000 description 4
- 235000002639 sodium chloride Nutrition 0.000 description 4
- 235000006694 eating habits Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 3
- 235000012055 fruits and vegetables Nutrition 0.000 description 3
- 239000003292 glue Substances 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 239000000835 fiber Substances 0.000 description 2
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000011332 Brassica juncea Nutrition 0.000 description 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Abstract
The present invention relates to a kind of ways of vegetable food, more particularly to a kind of process of instant dry vegetables；The technical problem to be solved is that provide a kind of process of dry-made vegetable to look good, smell good and taste good；The technical solution of use are as follows: a kind of process of instant dry vegetables is completed as follows, pick-clean-is diced or slice-draining-heated-air drying-rehydration-draining-row's disk-freeze-drying-export；The present invention is remained intact using air-dried-vegetable tablets color of rehydration-freeze-drying method preparation, form, and nutrition loss is few, delicious in taste.
Description
Technical field
The present invention relates to a kind of ways of vegetable food, more particularly to a kind of process of instant dry vegetables.
Background technique
It is very common in daily life that dried vegetable is made by fruits and vegetables.There are two types of common dried vegetable, and it is dry that one is romaine lettuce, such as river
The common evergreen, salted dried mustard cabbage in the ground such as Zhejiang；One is cooked food is dry, such as Hunan ground common salt dish, salt capsicum.Romaine lettuce is dry generally not
It can eat raw, need to be further processed and be such as cooked into vegetable and could eat, and be not any vegetable due to the limitation of eating habit
Romaine lettuce made of dish is dry to be accepted by people.And cooked food is dry is then made generally in that it can be served, because in process
Through cooking it by means such as boilings, cooked food it is dry in addition to can it is dry with romaine lettuce as the raw material of vegetable other than, can also make
For a kind of snacks usually, and its taste can be changed according to the characteristics of vegetables itself with the eating habit of people, institute
It is bigger with the potentiality that it is promoted and applied.Currently, the dry processing of cooked food generally uses a procedure, i.e., fresh vegetables harvesting is returned
Afterwards, old leaf rotten leaf and the root that cannot be eaten (vegetable root having is also edible then without removal) are removed, oily salt is then added and puts
(Steam by water bath is not to be placed directly in water to boil) is cooked into steamer or is placed on to be cooked in cauldron (is put into togerther oily salt condiments
Boiled in water), it then takes out and dries.It is relatively simple that cooked food made of this traditional handicraft does general taste, it is difficult to suitable vegetable be made
The new food of dish feature itself and people's eating habit.
Summary of the invention
Overcome the deficiencies in the prior art of the present invention, the technical problem to be solved is that provide it is a kind of look good, smell good and taste good it is drying
The process of vegetables.
In order to solve the above technical problems, the technical scheme adopted by the invention is as follows: a kind of technique side of instant dry vegetables
Method is completed as follows, pick-clean-is diced or slice-draining-heated-air drying-rehydration-draining-row
Disk-freeze-drying-export；
The heated-air drying is then sufficiently to be soaked with rehydration liquid using 50-60 DEG C of heated-air drying to water content 10-15wt%
Rehydration is steeped, rehydration liquid is the aqueous solution containing 0.5-1wt% glucose and 0.05-0.2wt% water soluble pectin；
The freezing dry process are as follows:
1) in quick freezing repository solidification point be subzero 25 degree or less；
2) in freeze-drying storehouse temperature control at 70 degree, drying time 40-60min；
3) returning to quick freezing repository solidification point is subzero 25 degree or less；
4) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 2-3 hours；
5) returning to quick freezing repository solidification point is subzero 25 degree or less；
6) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 5-6 hours；
7) in the control of freeze-drying storehouse temperature in 40-50 degree, drying time is 2 hours.
The cleaning is cleaned using bubble washer or is manually cleaned in pond.
Compared with prior art the invention has the benefit that the present invention is using the method being freeze-dried, first by vegetable tablets
Carry out a heated-air drying and rehydration, re-segmenting temperature-controlled drying, by the process that low-temperature quick-freezing repeatedly and heating are dry, to vegetables
Fiber and cell wall structure carry out certain destruction, the speed for accelerating vegetable moisture to be lost；And in reconstitution process glucose and
Pectin penetrates into vegetable tablets, and the taste for improving vegetable tablets makes vegetable tablets taste fresher, has no dryasdust sense；Vegetable tablets
Nutrition loss is seldom, greatly maintains the integrality of nutritional ingredient.
Using-rehydration-freeze-drying technique is air-dried, it is hard to avoid air-dried fruits and vegetables, and mouthfeel is uncomfortable, and freeze-drying fruits and vegetables mouth
The dry boring disadvantage of sense.
The present invention is suitable for the relatively high vegetables of fiber content, such as common green vegetable.
Specific embodiment
With reference to embodiment, the embodiment of the present invention is furthur described in detail.Following embodiment is used for
Illustrate the present invention, but is not intended to limit the scope of the invention.
Embodiment 1
A kind of process of instant dry vegetables, is completed as follows, pick-clean-dice or be sliced-
Draining-heated-air drying-rehydration-draining-row's disk-freeze-drying-export；
1, it picks: choosing rotten and impurity etc.；
2, it is cleaned using bubble washer or is manually cleaned in pond；
3, dice or be sliced: dicing or be sliced the fourth of machine-cut 6X6X6mm or the piece of 6X6mm.
4, draining: draining naturally, with drip until discontinuously dripping.
5, the heated-air drying be using 55 DEG C of heated-air dryings to water content 10wt%,
6, rehydration is sufficiently then impregnated with rehydration liquid, rehydration liquid is to contain 1wt% glucose and 0.15wt% water solubility fruit
The aqueous solution of glue；
7, arrange disk: row's disk amount uses the strainer filtering impurity of preceding 100 mesh depending on actual conditions.
8, the freezing dry process are as follows:
1) in quick freezing repository solidification point be subzero 25 degree or less；
2) in freeze-drying storehouse temperature control at 70 degree, drying time 50min；
3) returning to quick freezing repository solidification point is subzero 25 degree or less；
4) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 4 hours；
5) returning to quick freezing repository solidification point is subzero 25 degree or less；
6) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 5 hours；
7) in the control of freeze-drying storehouse temperature at 50 degree, drying time is 2 hours.
9, export.
Embodiment 2
A kind of process of instant dry vegetables, is completed as follows, pick-clean-dice or be sliced-
Draining-heated-air drying-rehydration-draining-row's disk-freeze-drying-export；
1, it picks: choosing rotten and impurity etc.；
2, it is cleaned using bubble washer or is manually cleaned in pond；
3, dice or be sliced: dicing or be sliced the fourth of machine-cut 6X6X6mm or the piece of 6X6mm.
4, draining: draining naturally, with drip until discontinuously dripping.
5, the heated-air drying be using 50 DEG C of heated-air dryings to water content 10wt%,
6, rehydration is sufficiently then impregnated with rehydration liquid, rehydration liquid is water-soluble containing 0.8wt% glucose and 0.12wt%
The aqueous solution of pectin；
7, arrange disk: row's disk amount uses the strainer filtering impurity of preceding 100 mesh depending on actual conditions.
8, the freezing dry process are as follows:
1) in quick freezing repository solidification point be subzero 25 degree or less；
2) in freeze-drying storehouse temperature control at 70 degree, drying time 60min；
3) returning to quick freezing repository solidification point is subzero 25 degree or less；
4) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 3 hours；
5) returning to quick freezing repository solidification point is subzero 25 degree or less；
6) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 6 hours；
7) in the control of freeze-drying storehouse temperature at 45 degree, drying time is 2 hours.
9, export.
Embodiment 3
A kind of process of instant dry vegetables, is completed as follows, pick-clean-dice or be sliced-
Draining-heated-air drying-rehydration-draining-row's disk-freeze-drying-export；
1, it picks: choosing rotten and impurity etc.；
2, it is cleaned using bubble washer or is manually cleaned in pond；
3, dice or be sliced: dicing or be sliced the fourth of machine-cut 6X6X6mm or the piece of 6X6mm.
4, draining: draining naturally, with drip until discontinuously dripping.
5, the heated-air drying be using 60 DEG C of heated-air dryings to water content 10wt%,
6, rehydration is sufficiently then impregnated with rehydration liquid, rehydration liquid is to contain 1wt% glucose and 0.1wt% water soluble pectin
Aqueous solution；
7, arrange disk: row's disk amount uses the strainer filtering impurity of preceding 100 mesh depending on actual conditions.
8, the freezing dry process are as follows:
1) in quick freezing repository solidification point be subzero 25 degree or less；
2) in freeze-drying storehouse temperature control at 70 degree, drying time 50min；
3) returning to quick freezing repository solidification point is subzero 25 degree or less；
4) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 2.5 hours；
5) returning to quick freezing repository solidification point is subzero 25 degree or less；
6) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 5.5 hours；
7) in the control of freeze-drying storehouse temperature at 45 degree, drying time is 2 hours.
9, export.
Embodiment 4
A kind of process of instant dry vegetables, is completed as follows, pick-clean-dice or be sliced-
Draining-heated-air drying-rehydration-draining-row's disk-freeze-drying-export；
1, it picks: choosing rotten and impurity etc.；
2, it is cleaned using bubble washer or is manually cleaned in pond；
3, dice or be sliced: dicing or be sliced the fourth of machine-cut 6X6X6mm or the piece of 6X6mm.
4, draining: draining naturally, with drip until discontinuously dripping.
5, the heated-air drying be using 60 DEG C of heated-air dryings to water content 12wt%,
6, rehydration is sufficiently then impregnated with rehydration liquid, rehydration liquid is to contain 0.5wt% glucose and 0.2wt% water solubility fruit
The aqueous solution of glue；
7, arrange disk: row's disk amount uses the strainer filtering impurity of preceding 100 mesh depending on actual conditions.
8, the freezing dry process are as follows:
1) in quick freezing repository solidification point be subzero 25 degree or less；
2) in freeze-drying storehouse temperature control at 70 degree, drying time 60min；
3) returning to quick freezing repository solidification point is subzero 25 degree or less；
4) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 3 hours；
5) returning to quick freezing repository solidification point is subzero 25 degree or less；
6) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 6 hours；
7) in the control of freeze-drying storehouse temperature at 50 degree, drying time is 2 hours.
9, export.
Embodiment 5
A kind of process of instant dry vegetables, is completed as follows, pick-clean-dice or be sliced-
Draining-heated-air drying-rehydration-draining-row's disk-freeze-drying-export；
1, it picks: choosing rotten and impurity etc.；
2, it is cleaned using bubble washer or is manually cleaned in pond；
3, dice or be sliced: dicing or be sliced the fourth of machine-cut 6X6X6mm or the piece of 6X6mm.
4, draining: draining naturally, with drip until discontinuously dripping.
5, the heated-air drying be using 50 DEG C of heated-air dryings to water content 15wt%,
6, rehydration is sufficiently then impregnated with rehydration liquid, rehydration liquid is to contain 1wt% glucose and 0.05wt% water solubility fruit
The aqueous solution of glue；
7, arrange disk: row's disk amount uses the strainer filtering impurity of preceding 100 mesh depending on actual conditions.
8, the freezing dry process are as follows:
1) in quick freezing repository solidification point be subzero 25 degree or less；
2) in freeze-drying storehouse temperature control at 70 degree, drying time 60min；
3) returning to quick freezing repository solidification point is subzero 25 degree or less；
4) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 2 hours；
5) returning to quick freezing repository solidification point is subzero 25 degree or less；
6) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 5 hours；
7) in the control of freeze-drying storehouse temperature at 50 degree, drying time is 2 hours.
9, export.
The present invention can be summarized with others without prejudice to the concrete form of spirit or essential characteristics of the invention.Therefore, nothing
By from the point of view of that point, the embodiment above of the invention can only all be considered the description of the invention and cannot limit invention,
Claims indicate the scope of the present invention, and above-mentioned explanation does not point out the scope of the present invention, therefore, with the present invention
The comparable meaning and scope of claims in any variation, be all considered as being included within the scope of the claims.
Claims (2)
1. a kind of process of instant dry vegetables, it is characterised in that: complete, pick-clean-dice as follows
Or slice-draining-heated-air drying-rehydration-draining-row's disk-freeze-drying-export；
The heated-air drying is then sufficiently to be impregnated with rehydration liquid multiple using 50-60 DEG C of heated-air drying to water content 10-15wt%
Water, rehydration liquid are the aqueous solution containing 0.5-1wt% glucose and 0.05-0.2wt% water soluble pectin；
The freezing dry process are as follows:
1) in quick freezing repository solidification point be subzero 25 degree or less；
2) in freeze-drying storehouse temperature control at 70 degree, drying time 40-60min；
3) returning to quick freezing repository solidification point is subzero 25 degree or less；
4) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 2-3 hours；
5) returning to quick freezing repository solidification point is subzero 25 degree or less；
6) in the control of freeze-drying storehouse temperature at 70 degree, drying time is 5-6 hours；
7) in the control of freeze-drying storehouse temperature in 40-50 degree, drying time is 2 hours.
2. the process of dry-made vegetable as described in claim 1, it is characterised in that: the cleaning is clear using bubble washer
It washes or is manually cleaned in pond.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811510056.6A CN109527467A (en) | 2018-12-11 | 2018-12-11 | A kind of process of instant dry vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811510056.6A CN109527467A (en) | 2018-12-11 | 2018-12-11 | A kind of process of instant dry vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109527467A true CN109527467A (en) | 2019-03-29 |
Family
ID=65853484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811510056.6A Pending CN109527467A (en) | 2018-12-11 | 2018-12-11 | A kind of process of instant dry vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109527467A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493429A (en) * | 2019-09-16 | 2021-03-16 | 野兽生活(北京)食品科技有限公司 | Brewing type high-fiber low-calorie instant vegetable and flower rice and preparation method thereof |
| CN113519796A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Processing technology of puffed dried fruit and vegetable |
| CN114788537A (en) * | 2022-04-15 | 2022-07-26 | 福建利众诚食品有限公司 | Fruit and vegetable freeze-drying method with highly convergent colors |
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| CN1554292A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for processing leisure seasoning dewatered fruit and vegetable |
| CN1887113A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Process of producing soft semi-wet seasoning vegetable with dry vegetable |
| CN103504244A (en) * | 2013-09-29 | 2014-01-15 | 范宏伟 | Technical method for drying yellow onion |
| CN105211780A (en) * | 2015-10-13 | 2016-01-06 | 杨明彰 | The processing method of dried carrot |
| CN105581290A (en) * | 2015-12-25 | 2016-05-18 | 湖南尔康制药股份有限公司 | Method for producing freeze-dried wolfberry powder from dried wolfberries used as raw material |
| CN107334101A (en) * | 2017-06-29 | 2017-11-10 | 黑龙江神守药业有限公司 | A kind of no added lyophilized fruit |
-
2018
- 2018-12-11 CN CN201811510056.6A patent/CN109527467A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1554292A (en) * | 2003-12-22 | 2004-12-15 | 浙江海通食品集团股份有限公司 | Method for processing leisure seasoning dewatered fruit and vegetable |
| CN1887113A (en) * | 2006-07-17 | 2007-01-03 | 海通食品集团股份有限公司 | Process of producing soft semi-wet seasoning vegetable with dry vegetable |
| CN103504244A (en) * | 2013-09-29 | 2014-01-15 | 范宏伟 | Technical method for drying yellow onion |
| CN105211780A (en) * | 2015-10-13 | 2016-01-06 | 杨明彰 | The processing method of dried carrot |
| CN105581290A (en) * | 2015-12-25 | 2016-05-18 | 湖南尔康制药股份有限公司 | Method for producing freeze-dried wolfberry powder from dried wolfberries used as raw material |
| CN107334101A (en) * | 2017-06-29 | 2017-11-10 | 黑龙江神守药业有限公司 | A kind of no added lyophilized fruit |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493429A (en) * | 2019-09-16 | 2021-03-16 | 野兽生活(北京)食品科技有限公司 | Brewing type high-fiber low-calorie instant vegetable and flower rice and preparation method thereof |
| CN113519796A (en) * | 2021-07-14 | 2021-10-22 | 浙江乐地食品有限公司 | Processing technology of puffed dried fruit and vegetable |
| CN114788537A (en) * | 2022-04-15 | 2022-07-26 | 福建利众诚食品有限公司 | Fruit and vegetable freeze-drying method with highly convergent colors |
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Application publication date: 20190329 |