CN109924331A - A method of producing non-fried agaricus bisporus crisp chip - Google Patents
A method of producing non-fried agaricus bisporus crisp chip Download PDFInfo
- Publication number
- CN109924331A CN109924331A CN201910333120.6A CN201910333120A CN109924331A CN 109924331 A CN109924331 A CN 109924331A CN 201910333120 A CN201910333120 A CN 201910333120A CN 109924331 A CN109924331 A CN 109924331A
- Authority
- CN
- China
- Prior art keywords
- agaricus bisporus
- fried
- crisp chip
- piece
- autoclaving
- 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
Abstract
The present invention provides the methods that a kind of autoclaving curing technology produces non-fried agaricus bisporus crisp chip characterized by comprising is sliced agaricus bisporus, it is cured using autoclaving, draining, ultrasonic wave assist maltodextrin dipping, and freeze-drying and dehydrating obtains non-fried agaricus bisporus crisp chip.Agaricus bisporus crisp chip is produced using autoclaving curing technology in the present invention, compared with the techniques such as traditional blanching, the agaricus bisporus crisp chip organoleptic quality of technique production is good, and not only uniform color is consistent for crisp chip, but also palatable crisp, comfortable taste, not hard not soft.The Freeze Drying Technique that the crisp chip uses avoids traditional fried chip oil content height, the greasy defect of mouthfeel, and Product Green natural health promotes the further development of agaricus bisporus and utilizes.
Description
Technical field
The present invention provides the methods that a kind of autoclaving curing technology produces non-fried agaricus bisporus crisp chip, belong to leisure food
Product manufacture field.
Background technique
Agaricus bisporus (Agaricus bisporus) belongs to basidiomycetes subclass, Agaricales, Agaricaceae, Agaricus, because its son is real
The title of " king in element " is enjoyed in body delicious meat, rich in protein, is a kind of edible mushroom to get consumer reception very much.
Agaricus bisporus is that not only have edible value, and there are also excellent medical values, often edible to have rush to digest, heat of dispelling, the function such as anticancer
Effect.
Existing food hot-working process is many kinds of, mainly includes being cooked and being steamed with boiling water to add for the tradition heat of representative
Work mode and be the modern thermal processing method of representative with autoclaving etc..Studies have shown that different thermal processing methods affects food
Many processing characteristics such as color, the texture of product and nutritional ingredient and flavor, this influence are related with the property of raw material itself.
Summary of the invention
The purpose of the present invention steams, three kinds of different ageing methods of autoclaving, preferably a kind of technique out in comparison blanching
Simply, the preparation method of the good curing agaricus bisporus crisp chip of product color brittleness.
In order to achieve the above object, the present invention provides a kind of method for producing non-fried agaricus bisporus crisp chip, feature exists
In, comprising: agaricus bisporus is sliced, using blanching, steam or autoclaving curing, draining, ultrasonic wave assist maltodextrin dipping,
Freeze-drying and dehydrating obtains non-fried agaricus bisporus crisp chip.
Preferably, the agaricus bisporus be it is complete by the shape selected, without mildew, the fresh agaricus bisporus of no brown stain is chosen
The agaricus bisporus of choosing is sliced after over cleaning.
Preferably, the slice is by the thin slice of the longitudinal sectional 2-5mm thickness of agaricus bisporus.
Preferably, autoclaving curing includes: that the agaricus bisporus piece that will be cut is put into the high pressure equipped with deionized water
Autoclaving is carried out in pot, cooking pressure 20-50KPa, the autoclaving time is 5-21min, after the completion of autoclaving, is taken out
Mushroom piece cooling 5-10min in circulating water；The curing of the blanching includes: that the agaricus bisporus piece that will be cut is put into equipped with deionization
Carry out blanching in the beaker of water, heat iron temperature is 60-100 DEG C, blanching treatment time 5-13min, after the completion of blanching, take out mushroom piece in
Cooling 5-10min in circulating water；The curing that steams includes: that the agaricus bisporus piece that will be cut is put into the steamer equipped with deionized water
In steamed, steaming time 5-13min, steam power be 300-350w, after the completion of steaming, take out mushroom piece in circulating water
Cooling 5-10min.
Preferably, the draining includes that the agaricus bisporus of curing is dried draining, until agaricus bisporus piece no longer drips.
Preferably, ultrasonic wave auxiliary maltodextrin dipping includes: that the agaricus bisporus piece after draining is put into concentration to be
In the maltodextrin maceration extract of 10-20%, the solid-liquid ratio of agaricus bisporus piece and maceration extract is 1:10-1:35, is 200- using power
270W, frequency are the ultrasonic wave of 35-40kHz, and assistant soakage 20-30min at 45-55 DEG C then takes out draining and dries, until no longer
It drips.
Preferably, the freeze-drying and dehydrating includes: that the agaricus bisporus piece after draining is put into -70 DEG C~-80 DEG C temperature
Lower freezing 12-24h, then carry out -80~-90 DEG C of cryogenic vacuum frozen drying 24-32h.
Preferably, the non-fried agaricus bisporus crisp chip carries out inflated with nitrogen with aluminium foil bag and packs, preservation at normal temperature.
The present invention also provides above-mentioned curing technology produce it is non-fried prepared by the method for non-fried agaricus bisporus crisp chip
Agaricus bisporus crisp chip.
Blanching is used in the present invention, is steamed, and three kinds of curing technologies of autoclaving produce agaricus bisporus crisp chip, autoclaving curing
Crisp chip and blanching, the methods of steam and to compare, the agaricus bisporus crisp chip organoleptic quality of this method production is good, crisp chip not only uniform color
Unanimously, color difference is smaller, and palatable crisp, comfortable taste, not hard not soft.The Freeze Drying Technique that the crisp chip uses avoids biography
Fried chip oil content of uniting is high, the greasy defect of mouthfeel, Product Green natural health, promotes the further development and benefit of agaricus bisporus
With.
Compared with prior art, the beneficial effects of the present invention are:
(1) present invention compared traditional blanching, steam curing technology, and the method for selecting autoclaving curing not only may be used
To have the function that cure enzyme deactivation, and increase integrated sensory's evaluation of product.
(2) compared with conventional dipping and water-bath dipping method, ultrasonic assistant soakage method is effectively beaten using ultrasonic wave
Chopping fine cell wall, the quick infiltration of facilitating impregnation liquid improve the pickling efficiency and dipping effect of maceration extract.
(3) it is impregnated using maltodextrin to improve the content of solid content, reduces the use cost of agaricus bisporus raw material, had
There is commercial interest.
(4) compared with traditional fried technology, which uses cryogenic vacuum Freeze Drying Technique, the Product Green obtained
Natural health, organoleptic quality is good, no greasy feeling.
(5) present invention process is simple, at low cost, and products obtained therefrom organoleptic quality is good, and nutritional ingredient is high and green and healthy.
(6) final choice autoclaving hot-working process of the present invention, more traditional blanching curing process crisp chip obtained more
To be crisp, organoleptic quality is good.
Specific embodiment
Present invention will be further explained below with reference to specific examples.It should be understood that these embodiments are merely to illustrate the present invention
Rather than it limits the scope of the invention.In addition, it should also be understood that, after reading the content taught by the present invention, those skilled in the art
Member can make various changes or modifications the present invention, and such equivalent forms equally fall within the application the appended claims and limited
Range.
Embodiment 1
A method of producing non-fried agaricus bisporus crisp chip, comprising the following steps:
(1) raw material selection, cleaning: selecting complete, uniform in size, without mildew, without brown stain the fresh agaricus bisporus of shape is original
Material, is sliced after over cleaning；
(2) it is sliced: by the thin slice of the longitudinal sectional 5mm thickness of above-mentioned raw materials；
(3) it cures: the agaricus bisporus thin slice cut being put into the pressure cooker equipped with deionized water and carries out autoclaving, boiling
Pressure is 30KPa, and the autoclaving time is 9min, after the completion of autoclaving, takes out mushroom piece rapidly and is quickly cooled down in circulating water
5min。
(4) draining: agaricus bisporus after cooling is dried into draining, until agaricus bisporus piece no longer drips；
(5) ultrasonic wave added maltodextrin impregnates:: the agaricus bisporus piece after draining is put into the maltodextrin that concentration is 10% and is soaked
In stain liquid, the solid-liquid ratio of mushroom piece and maceration extract is 1:10, is 270W using power, and frequency is the ultrasonic wave of 35kHz, auxiliary at 45 DEG C
Dipping 30min is helped, draining is then taken out and dries, until no longer dripping.
(6) it is freeze-dried, preservation: pack freezes for 24 hours at a temperature of the mushroom piece after draining is put into -80 DEG C, then carries out -80
The dehydration of DEG C cryogenic vacuum frozen drying for 24 hours, then carries out inflated with nitrogen with aluminium foil bag and packs, preservation at normal temperature obtains non-
Fried agaricus bisporus crisp chip.
(7) measurement of brittleness value is carried out to agaricus bisporus piece using Texture instrument:
It using TA-XT2i physical property measurement instrument, is tested with P2 probe, speed is 5.0mm/s before surveying, and test speed is
0.5mm/s, return speed is 10.0mm/s after test, and test compression ratio is 30%, and each sample in triplicate, is averaged；
The brittleness value for the agaricus bisporus piece that measurement autoclaving obtains is 885.514g.
(8) measurement of color is carried out to agaricus bisporus piece using color difference meter:
Measurement spot diameter is 10mm, using standard white plate as standard sample.Sample is indicated using Hunter coefficient L*, a*, b*
Color is averaged in triplicate.Hunter coefficient L0、a0、b0Indicate the color of fresh agaricus bisporus, △ E is indicated and fresh double spores
Color difference between mushroom, the L of this experiment0It is 129.07, a0It is 2.99, b0It is 28.475；
Calculation formula are as follows: △ E2=(L0-L*)2+(a0-a*)2+(b0-b*)2
The value of chromatism for the agaricus bisporus piece that measurement autoclaving obtains is 25.41.
(9) sensory evaluation is carried out to agaricus bisporus piece using artificial sense evaluation method, full marks are 50 points, artificial sense evaluation
Standard are as follows:
The agaricus bisporus piece artificial sense evaluation average that autoclaving obtains is 40.25.
Embodiment 2
A method of producing non-fried agaricus bisporus crisp chip, comprising the following steps:
(1) raw material selection, cleaning: selecting complete, uniform in size, without mildew, without brown stain the fresh agaricus bisporus of shape is original
Material, is sliced after over cleaning；
(2) it is sliced: by the thin slice of the size of the longitudinal sectional 5mm thickness of above-mentioned raw materials；
(3) it cures: the agaricus bisporus thin slice cut being put into the beaker equipped with deionized water and carries out blanching, heat iron temperature is
90 DEG C, blanching treatment time 9min, after the completion of blanching, mushroom piece is taken out rapidly and is quickly cooled down 5min in circulating water.
(4) draining: agaricus bisporus after cooling is dried into draining, until agaricus bisporus piece no longer drips；
(5) ultrasonic wave added maltodextrin impregnates: the agaricus bisporus piece after draining being put into the maltodextrin that concentration is 10% and is soaked
In stain liquid, the solid-liquid ratio of mushroom piece and maceration extract is 1:10, is 270W using power, and frequency is the ultrasonic wave of 35kHz, auxiliary at 45 DEG C
Dipping 30min is helped, draining is then taken out and dries, until no longer dripping.
(6) it is freeze-dried, preservation: pack freezes for 24 hours at a temperature of the mushroom piece after draining is put into -80 DEG C, then carries out -80
The dehydration of DEG C cryogenic vacuum frozen drying for 24 hours, then carries out inflated with nitrogen with aluminium foil bag and packs, preservation at normal temperature obtains non-
Fried agaricus bisporus crisp chip.
(7) measurement of brittleness value is carried out to agaricus bisporus piece using Texture instrument:
It using TA-XT2i physical property measurement instrument, is tested with P2 probe, speed is 5.0mm/s before surveying, and test speed is
0.5mm/s, return speed is 10.0mm/s after test, and test compression ratio is 30%, and each sample in triplicate, is averaged；
The brittleness value for the agaricus bisporus piece that measurement blanching obtains is 340.083g.
(8) measurement of color is carried out to agaricus bisporus piece using color difference meter:
Measurement spot diameter is 10mm, using standard white plate as standard sample.Sample is indicated using Hunter coefficient L*, a*, b*
Color is averaged in triplicate.△ E indicates the color difference between fresh agaricus bisporus, Hunter coefficient L0、a0、b0Indicate fresh
The color of agaricus bisporus, the L of this experiment0It is 129.07, a0It is 2.99, b0It is 28.475；
Calculation formula are as follows: △ E2=(L0-L*)2+(a0-a*)2+(b0-b*)2
The value of chromatism for the agaricus bisporus piece that measurement blanching obtains is 34.26.
(9) sensory evaluation is carried out to agaricus bisporus piece using artificial sense evaluation method, full marks are 50 points, artificial sense evaluation
Standard are as follows:
The agaricus bisporus piece artificial sense evaluation average that blanching obtains is 32.17.
Embodiment 3
A method of producing non-fried agaricus bisporus crisp chip, comprising the following steps:
(1) raw material selection, cleaning: selecting complete, uniform in size, without mildew, without brown stain the fresh agaricus bisporus of shape is original
Material, is sliced after over cleaning；
(2) it is sliced: by the thin slice of the size of the longitudinal sectional 5mm thickness of above-mentioned raw materials；
(3) it cures: the agaricus bisporus thin slice cut being put into the steamer equipped with deionized water and is steamed, steaming time is
7min, steaming power is 300w, after the completion of steaming, takes out mushroom piece rapidly and is quickly cooled down 5min in circulating water.
(4) draining: agaricus bisporus after cooling is dried into draining, until agaricus bisporus piece no longer drips；
(5) ultrasonic wave added maltodextrin impregnates: the agaricus bisporus piece after draining being put into the maltodextrin that concentration is 10% and is soaked
In stain liquid, the solid-liquid ratio of mushroom piece and maceration extract is 1:10, is 270W using power, and frequency is the ultrasonic wave of 35kHz, auxiliary at 45 DEG C
Dipping 30min is helped, draining is then taken out and dries, until no longer dripping.
(6) it is freeze-dried, preservation: pack freezes for 24 hours at a temperature of the mushroom piece after draining is put into -80 DEG C, then carries out -80
The dehydration of DEG C cryogenic vacuum frozen drying for 24 hours, then carries out inflated with nitrogen with aluminium foil bag and packs, preservation at normal temperature obtains non-
Fried agaricus bisporus crisp chip.
(7) measurement of brittleness value is carried out to agaricus bisporus piece using Texture instrument:
It using TA-XT2i physical property measurement instrument, is tested with P2 probe, speed is 5.0mm/s before surveying, and test speed is
0.5mm/s, return speed is 10.0mm/s after test, and test compression ratio is 30%, and each sample in triplicate, is averaged；
The brittleness value for measuring the agaricus bisporus piece steamed is 406.780g.
(8) measurement of color is carried out to agaricus bisporus piece using color difference meter:
Measurement spot diameter is 10mm, using standard white plate as standard sample.Sample is indicated using Hunter coefficient L*, a*, b*
Color, Hunter coefficient L0、a0、b0It indicates the color of fresh agaricus bisporus, in triplicate, is averaged.△ E is indicated and fresh double spores
Color difference between mushroom, the L of this experiment0It is 129.07, a0It is 2.99, b0It is 28.475；
Calculation formula are as follows: △ E2=(L0-L*)2+(a0-a*)2+(b0-b*)2
The value of chromatism for measuring the agaricus bisporus piece steamed is 79.71.
(9) sensory evaluation is carried out to agaricus bisporus piece using artificial sense evaluation method, full marks are 50 points, artificial sense evaluation
Standard are as follows:
The agaricus bisporus piece artificial sense evaluation average steamed is 17.83.
Claims (9)
1. a kind of method for producing non-fried agaricus bisporus crisp chip characterized by comprising be sliced agaricus bisporus, using blanching, steam
System or autoclaving curing, draining, ultrasonic wave assist maltodextrin dipping, and it is crisp that freeze-drying and dehydrating obtains non-fried agaricus bisporus
Piece.
2. producing the method for non-fried agaricus bisporus crisp chip as described in claim 1, which is characterized in that the agaricus bisporus is warp
Cross the shape selected it is complete, without mildew, the fresh agaricus bisporus of no brown stain, the agaricus bisporus selected is sliced after over cleaning.
3. producing the method for non-fried agaricus bisporus crisp chip as described in claim 1, which is characterized in that the slice is will be double
The thin slice of the longitudinal sectional 2-5mm thickness of spore mushroom.
4. producing the method for non-fried agaricus bisporus crisp chip as described in claim 1, which is characterized in that the autoclaving is ripe
Change includes: that the agaricus bisporus piece that will be cut is put into the pressure cooker equipped with deionized water and carries out autoclaving, cooking pressure 20-
50KPa, the autoclaving time is 5-21min, after the completion of autoclaving, takes out mushroom piece cooling 5-10min in circulating water；It is described
The curing of blanching include: that the agaricus bisporus piece that will be cut is put into the beaker equipped with deionized water and carries out blanching, heat iron temperature is
60-100 DEG C, blanching treatment time 5-13min, after the completion of blanching, take out mushroom piece cooling 5-10min in circulating water；The steaming
System curing includes: that the agaricus bisporus piece that will be cut is put into the steamer equipped with deionized water and steams, steaming time 5-
13min, steaming power is 300-350w, after the completion of steaming, takes out mushroom piece cooling 5-10min in circulating water.
5. producing the method for non-fried agaricus bisporus crisp chip as described in claim 1, which is characterized in that the draining includes will
The agaricus bisporus of autoclaving curing dries draining, until agaricus bisporus piece no longer drips.
6. producing the method for non-fried agaricus bisporus crisp chip as described in claim 1, which is characterized in that the ultrasonic wave auxiliary
Maltodextrin dipping includes: to be put into the agaricus bisporus piece after draining in the maltodextrin maceration extract that concentration is 10%-20%, double spores
The solid-liquid ratio of mushroom piece and maceration extract is 1:10-1:35, is 200-270W using power, and frequency is the ultrasonic wave of 35-40kHz, 45-
Assistant soakage 20-30min at 55 DEG C, then takes out draining and dries, until no longer dripping.
7. producing the method for non-fried agaricus bisporus crisp chip as described in claim 1, which is characterized in that the freeze-drying is de-
Water include: the agaricus bisporus piece after draining is put at a temperature of -70 DEG C~-80 DEG C to freeze 12-24h, then carry out -80~-90 DEG C it is low
Warm vacuum and low temperature is freeze-dried 24-32h.
8. producing the method for non-fried agaricus bisporus crisp chip as described in claim 1, which is characterized in that non-fried double spores
Mushroom crisp chip carries out inflated with nitrogen with aluminium foil bag and packs, preservation at normal temperature.
9. non-fried agaricus bisporus prepared by the method for the non-fried agaricus bisporus crisp chip of production of any of claims 1-8
Crisp chip.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910333120.6A CN109924331A (en) | 2019-04-24 | 2019-04-24 | A method of producing non-fried agaricus bisporus crisp chip |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910333120.6A CN109924331A (en) | 2019-04-24 | 2019-04-24 | A method of producing non-fried agaricus bisporus crisp chip |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109924331A true CN109924331A (en) | 2019-06-25 |
Family
ID=66990892
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910333120.6A Pending CN109924331A (en) | 2019-04-24 | 2019-04-24 | A method of producing non-fried agaricus bisporus crisp chip |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109924331A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5368873A (en) * | 1990-12-24 | 1994-11-29 | Mccormick & Company, Inc. | Process for preparing dehydrated vegetable products |
| CN102302134A (en) * | 2011-08-31 | 2012-01-04 | 南京财经大学 | Production method for non-oil instant edible fungus chips |
| CN103652833A (en) * | 2013-11-14 | 2014-03-26 | 南京农业大学 | Production method for high-quality instant lentinus edodes crisp chips |
| CN104068378A (en) * | 2014-06-26 | 2014-10-01 | 南京飞马食品有限公司 | Production method for high-quality non-fried pleurotus eryngii crisp chips |
| CN106974261A (en) * | 2017-04-28 | 2017-07-25 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of instant edible mushroom mushroom crisp chip and its oil-free processing method |
| CN107212375A (en) * | 2017-06-13 | 2017-09-29 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of flat mushroom freezes the preparation method of crisp chip |
-
2019
- 2019-04-24 CN CN201910333120.6A patent/CN109924331A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5368873A (en) * | 1990-12-24 | 1994-11-29 | Mccormick & Company, Inc. | Process for preparing dehydrated vegetable products |
| CN102302134A (en) * | 2011-08-31 | 2012-01-04 | 南京财经大学 | Production method for non-oil instant edible fungus chips |
| CN103652833A (en) * | 2013-11-14 | 2014-03-26 | 南京农业大学 | Production method for high-quality instant lentinus edodes crisp chips |
| CN104068378A (en) * | 2014-06-26 | 2014-10-01 | 南京飞马食品有限公司 | Production method for high-quality non-fried pleurotus eryngii crisp chips |
| CN106974261A (en) * | 2017-04-28 | 2017-07-25 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of instant edible mushroom mushroom crisp chip and its oil-free processing method |
| CN107212375A (en) * | 2017-06-13 | 2017-09-29 | 湖北省农业科学院农产品加工与核农技术研究所 | A kind of flat mushroom freezes the preparation method of crisp chip |
Non-Patent Citations (5)
| Title |
|---|
| WANG LIUQING ET AL.: "Influence of different storage conditions on physical and sensory properties of freeze-dried Agaricus bisporus slices", 《LWT - FOOD SCIENCE AND TECHNOLOGY》 * |
| 崔德芳 等: "《优质双孢菇栽培技术》", 31 January 2009, 山西科学技术出版社 * |
| 柳青 等: "双孢菇真空冷冻干燥产品工艺技术研究", 《食品工业》 * |
| 王剑寒 等: "《蔬菜类美食制作》", 31 May 2015, 金盾出版社 * |
| 王海鸥 等: "不同真空冷冻干燥方法对杏鲍菇片干燥特性及品质的影响", 《江苏农业学报》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102630743B (en) | Technology for producing dried bamboo shoots with high rehydration capability | |
| Wang et al. | Quality changes of dehydrated restructured fish product from silver carp (Hypophthalmichthys molitrix) as affected by drying methods | |
| KR101214510B1 (en) | Method for production of Cirsium setidens namul block | |
| TWI633847B (en) | Instant food product and manufacturing method of puffed dried rice for instant food product | |
| CN105795240A (en) | Production method of high-quality instant lentinus edodes crisp chips | |
| CN107568659A (en) | A kind of instant water chestnut leisure food and its processing method | |
| CN109730238A (en) | A kind of preparation method of instant Corned beef | |
| CN105166783A (en) | Crisp potato chips and production method thereof | |
| CN105995690A (en) | Processing method of spicy carrot chips | |
| CN107232584A (en) | A kind of preparation method of instant mushroom | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| KR20180063632A (en) | Method of manufacturing boiled pork and boiled pork manufactured by thereof | |
| CN109007652A (en) | A kind of processing method of high-moisture soft shell dried shrimps | |
| KR101438160B1 (en) | Manufacturing method of instant freezing korean soybean paste soup and freezing korean soybean paste soup made by using it | |
| CN106983106A (en) | A kind of processing method of the crisp piece of original flavor instant lily bulb | |
| CN109924331A (en) | A method of producing non-fried agaricus bisporus crisp chip | |
| KR101324505B1 (en) | Deer beef jerky and method for manufacture method | |
| KR20200139399A (en) | Processing method of natural seasonings using pollarck | |
| CN102648754A (en) | Preparation method for freeze-dried dumpling | |
| KR101929326B1 (en) | Preparing method of herb rice using root vegetable | |
| KR101927835B1 (en) | Manufacturing method of beanpaste soup with seaweeds | |
| KR20100112270A (en) | Processed food of pleurotus eryngii and preocessing method thereof | |
| CN107484974A (en) | A kind of processing method of the ultrasonic assistant sauced duck meat palm | |
| KR101965166B1 (en) | Manufacturing method of instant hangover soup comprising radish greens | |
| CN113545465A (en) | Daylily instant soup and preparation method thereof |
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: 20190625 |
|
| RJ01 | Rejection of invention patent application after publication |