CN110679825A - Method for promoting enzyme processing of food suitable for dysphagia patients by using ultrasonic wave - Google Patents
Method for promoting enzyme processing of food suitable for dysphagia patients by using ultrasonic wave Download PDFInfo
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- CN110679825A CN110679825A CN201910935115.2A CN201910935115A CN110679825A CN 110679825 A CN110679825 A CN 110679825A CN 201910935115 A CN201910935115 A CN 201910935115A CN 110679825 A CN110679825 A CN 110679825A
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- 235000013305 food Nutrition 0.000 title claims abstract description 127
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 64
- 102000004190 Enzymes Human genes 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 48
- 208000019505 Deglutition disease Diseases 0.000 title claims abstract description 34
- 238000012545 processing Methods 0.000 title claims abstract description 30
- 230000001737 promoting effect Effects 0.000 title claims abstract description 17
- 238000002604 ultrasonography Methods 0.000 claims abstract description 26
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 230000008014 freezing Effects 0.000 claims abstract description 12
- 238000011282 treatment Methods 0.000 claims abstract description 7
- 238000004321 preservation Methods 0.000 claims abstract description 5
- 229940088598 enzyme Drugs 0.000 claims description 59
- 239000004365 Protease Substances 0.000 claims description 9
- 238000009461 vacuum packaging Methods 0.000 claims description 8
- 235000013611 frozen food Nutrition 0.000 claims description 7
- 230000002255 enzymatic effect Effects 0.000 claims description 5
- 230000009467 reduction Effects 0.000 claims description 4
- 108010004032 Bromelains Proteins 0.000 claims description 3
- 108090000270 Ficain Proteins 0.000 claims description 3
- 108090000526 Papain Proteins 0.000 claims description 3
- 235000019835 bromelain Nutrition 0.000 claims description 3
- 235000019836 ficin Nutrition 0.000 claims description 3
- POTUGHMKJGOKRI-UHFFFAOYSA-N ficin Chemical compound FI=CI=N POTUGHMKJGOKRI-UHFFFAOYSA-N 0.000 claims description 3
- 229940055729 papain Drugs 0.000 claims description 3
- 235000019834 papain Nutrition 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000021058 soft food Nutrition 0.000 abstract description 3
- 230000000593 degrading effect Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 230000000717 retained effect Effects 0.000 abstract description 2
- 241000208843 Arctium Species 0.000 description 11
- 235000003130 Arctium lappa Nutrition 0.000 description 11
- 235000008078 Arctium minus Nutrition 0.000 description 11
- 230000008569 process Effects 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 230000009471 action Effects 0.000 description 3
- 206010035669 Pneumonia aspiration Diseases 0.000 description 2
- 201000009807 aspiration pneumonia Diseases 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 239000013078 crystal Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 210000000214 mouth Anatomy 0.000 description 2
- 238000010257 thawing Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000276457 Gadidae Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 230000002730 additional effect Effects 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005138 cryopreservation Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 210000003238 esophagus Anatomy 0.000 description 1
- 210000001723 extracellular space Anatomy 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000000415 inactivating effect Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 210000003093 intracellular space Anatomy 0.000 description 1
- 230000001071 malnutrition Effects 0.000 description 1
- 235000000824 malnutrition Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 235000015816 nutrient absorption Nutrition 0.000 description 1
- 208000015380 nutritional deficiency disease Diseases 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 210000003437 trachea Anatomy 0.000 description 1
- 238000009755 vacuum infusion 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
- A23L29/06—Enzymes
-
- 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
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a method for promoting enzyme processing to prepare food suitable for dysphagia patients by using ultrasonic waves, which comprises the following steps: step 1, freezing a food sample; step 2, unfreezing the food sample in the mixed enzyme solution under normal pressure; step 3, ensuring that the unfrozen food sample is completely immersed in the enzyme solution, and reducing the pressure; step 4, slowly restoring to normal pressure; step 5, heating and keeping the temperature of the food, and applying high-intensity ultrasound to the food; step 6, continuing to heat and keep the temperature of the food, and applying high-intensity ultrasound to the food; and 7, low-temperature preservation treatment. The method of the present invention is a method for producing a softened food by introducing a degrading enzyme, and can produce a soft food having a shape of a food material retained, which is suitable for foods for elderly people, and has a great potential in the field of food softening technology.
Description
Technical Field
The present invention relates to a method of processing food, and more particularly, to a method of processing food suitable for dysphagia using ultrasonic-assisted enzymes.
Background
Diet has a great impact on human health, and causes many problems particularly in the case of food that is difficult to swallow and digest. And for specific people such as children, old people, dysphagia patients and the like, common food can also influence food intake and nutrient absorption, and can also cause aspiration pneumonia caused by food mistakenly inhaled into the trachea, and serious people can endanger life.
Dysphagia (deglutition disorders) refers to a symptom of dysphagia occurring at different sites due to various causes. Dysphagia patients have great trouble in eating and taking medicine, and eating difficulty can cause dehydration, malnutrition, resistance reduction, aspiration pneumonia and the like, and can also influence other rehabilitation treatment effects. Therefore, the choice of food and meal pattern is very important for dysphagia patients. When selecting food, the paste and frozen food is needed to be selected, has proper viscosity, is not easy to loosen and deform when passing through the oral cavity and the pharynx, and is not easy to stick on the oral cavity or the esophagus mucosa.
Currently, the method for processing and softening food suitable for dysphagia is mainly vacuum infusion (Freeze-thawinfusion). The working principle is mainly that the ice crystal is formed by using a slow freezing method. The ice crystals cause some damage to the cell walls of the food product, allowing enzymes to penetrate deeply into the intercellular and intracellular spaces of the food product under vacuum after the food product is thawed. There are two disadvantages to this technique. Firstly, the softening effect is not good; secondly, high temperatures are used to stop the enzymatic activity.
Disclosure of Invention
The purpose of the present invention is to provide a method for producing a softened food by introducing a degrading enzyme, which solves the problems of the prior art and produces a soft food suitable for foods for elderly people and having a shape of a food material retained.
In order to achieve the above objects, the present invention provides a method for promoting enzyme processing using ultrasonic waves to food suitable for dysphagia, wherein the method comprises: step 1, freezing a food sample; step 2, unfreezing the food sample in the mixed enzyme solution under normal pressure; step 3, ensuring that the unfrozen food sample is completely immersed in the enzyme solution, and reducing the pressure; step 4, slowly restoring to normal pressure; step 5, heating and keeping the temperature of the food, and applying high-intensity ultrasound to the food; step 6, continuing to heat and keep the temperature of the food, and applying high-intensity ultrasound to the food; and 7, low-temperature preservation treatment.
The method for promoting enzyme processing by using ultrasonic waves to process food suitable for dysphagia patients is described, wherein the step 1 is that a food sample is placed at-20 ℃ for slow freezing.
The method for processing food suitable for dysphagia people by using ultrasonic wave-promoted enzyme is characterized in that the step 2 is to completely immerse the sample into the mixed enzyme solution at room temperature to thaw the food, and the mass concentration of the mixed enzyme in the solution is 1-3%.
The method for processing food suitable for dysphagia patients by using ultrasonic wave-assisted enzyme comprises the following steps of mixing enzyme with a solution, wherein the mixed enzyme comprises 94% of bromelain, 5% of ficin and 1% of papain in percentage by mass.
The method for promoting enzyme processing to the food suitable for dysphagia by using ultrasonic waves, wherein in the solution, the mixed enzyme comprises 100% of the eductase 2A by mass percent.
The method for promoting enzyme processing to food suitable for dysphagia by using ultrasonic waves, wherein the pressure reduction in step 3 is carried out by reducing the pressure to 10 kPa-20 kPa for 10 minutes by using a vacuum pump or a vacuum packaging machine.
The method for promoting enzyme processing to prepare food suitable for dysphagia by using ultrasonic waves is characterized in that the step 4 is that a vacuum pump or a vacuum packaging machine is used, and the normal pressure is recovered within 5-10 minutes.
The method for promoting enzyme processing by using ultrasonic waves to process food suitable for dysphagia patients is characterized in that the step 5 is to heat and keep the temperature of the food at 40 ℃, and simultaneously apply low frequency of 20-100 kHz and 10-1000W/cm to the food2High power ultrasound for 30 minutes.
The method for promoting enzyme processing by using ultrasonic waves for food suitable for dysphagia patients comprises the step 6 of continuously heating and raising temperature and keeping the temperature of the food at 70 deg.C while applying 2 to the food0 to 100kHz low frequency and 10 to 1000W/cm2High power ultrasound for 10 minutes.
The method for promoting enzyme processing by using ultrasonic waves for food suitable for dysphagia patients is described above, wherein, the step 7 is to preserve the food at 5 deg.C for 12 hr to obtain softened and frozen food.
The method for promoting enzyme processing to prepare food suitable for dysphagia patients by using ultrasonic waves has the following advantages:
the method adopts additional action of high-intensity ultrasound and heating to control enzyme softening, and can enhance the enzyme softening action and stop the enzyme activity at lower temperature by controlling temperature and high-intensity ultrasound. The enzyme softening action is intensified by applying high-intensity ultrasound under an environment of about 40 degrees, and the enzyme softening action is stopped by applying high-intensity ultrasound under an environment of about 70 degrees.
The invention works well on all types of food, and the hardness of all foods is reduced to be below 40% of the standard, and the hardness of the food is further reduced obviously compared with the prior art. The application of the invention, ultrasound, has great potential in food softening technology, since it needs to be used only for a short time and is relatively easy to apply to food.
Detailed Description
The following further describes embodiments of the present invention.
The invention provides a method for promoting enzyme processing to prepare food suitable for dysphagia patients by using ultrasonic waves, which comprises the following steps: step 1, freezing a food sample; step 2, unfreezing the food sample in the mixed enzyme solution under normal pressure; step 3, ensuring that the unfrozen food sample is completely immersed in the enzyme solution, and reducing the pressure; step 4, slowly restoring to normal pressure; step 5, heating and keeping the temperature of the food, and applying high-intensity ultrasound to the food; step 6, continuing to heat and keep the temperature of the food, and applying high-intensity ultrasound to the food; and 7, low-temperature preservation treatment.
Step 1 is to place the food sample at-20 ℃ for slow freezing. The sample can be frozen at a slow rate using a refrigerator, and the food sample is placed at-20 ℃ until frozen naturally.
And 2, completely immersing the sample into the mixed enzyme solution at room temperature to thaw food, wherein the mass concentration range of the mixed enzyme in the solution is 1-3%. Different samples correspond to different concentrations and compositions of the enzyme solution, namely the dosage and the type ratio of the mixed enzyme are determined according to different food samples needing to be processed.
One possible combination of mixed enzymes in the solution is a combination comprising 94% bromelain, 5% ficin and 1% papain by weight.
In the solution, the mixed enzyme contained 100% by mass of the eductase (macrozyme) 2A.
And the pressure reduction in the step 3 is to reduce the pressure to 10-20 kPa for 10 minutes by using a vacuum pump or a vacuum packaging machine.
And step 4, recovering the normal pressure within 5-10 minutes by using a vacuum pump or a vacuum packaging machine.
Step 5, heating and keeping the temperature of the food at 40 ℃, and simultaneously applying 20-100 kHz low frequency and 10-1000W/cm to the food2High power ultrasound for 30 minutes.
Step 6, continuously heating and raising the temperature, keeping the temperature of the food at 70 ℃, and simultaneously applying 20-100 kHz low frequency and 10-1000W/cm to the food2The softening reaction is terminated by inactivating the enzyme by high temperature and high intensity ultrasound for 10 minutes.
Step 7 is to keep the food at 5 ℃ for 12 hours of cryopreservation to obtain a softened frozen food.
The method for processing food suitable for dysphagia patients by using ultrasonic wave-assisted enzyme provided by the present invention will be further described with reference to the following examples.
Example 1: and (4) processing a food sample.
A method of using ultrasound to facilitate enzymatic processing of food suitable for dysphagia, the method comprising:
step 1, freezing food samples. Preferably, the food sample is slowly frozen at-20 ℃.
And 2, unfreezing the food sample in the mixed enzyme solution under normal pressure. Different samples correspond to different concentrations and compositions of the enzyme solution. Preferably, the food is thawed by completely immersing the sample in the mixed enzyme solution at room temperature, wherein the mass concentration of the mixed enzyme in the solution is in a range of 1-3%.
And 3, ensuring that the unfrozen food sample is completely immersed in the enzyme solution, and reducing the pressure. Preferably, the pressure is reduced to 10kPa to 20kPa for 10 minutes using a vacuum pump or a vacuum packing machine.
And 4, slowly restoring to normal pressure. Preferably, the pressure is reduced to 10kPa to 20kPa for 10 minutes using a vacuum pump or a vacuum packing machine.
Step 5, heating and keeping the temperature of the food at 40 ℃, and simultaneously applying 20-100 kHz low frequency and 10-1000W/cm to the food2High intensity ultrasound for 30 minutes.
Step 6, continuously heating and raising the temperature, keeping the temperature of the food at 70 ℃, and simultaneously applying 20-100 kHz low frequency and 10-1000W/cm to the food2High intensity ultrasound for 10 minutes.
And 7, low-temperature preservation treatment. Preferably, the food is kept at 5 ℃ for 12 hours to obtain a softened frozen food.
Example 2: and (4) treating burdock roots.
1. Burdock root was peeled and cut transversely into 1cm thick sections and boiled in tap water for 10 minutes.
2. Slowly freezing the peeled burdock root at-20 deg.C in refrigerator.
3. Completely immersing the burdock root into the enzyme solution at room temperature and normal pressure for thawing. The enzyme solution used was Macerozyme 2A at a concentration of 3%.
4. The thawed burdock roots were ensured to be completely immersed in the enzyme solution, and the pressure was reduced to 10kPa using a vacuum pump for 10 minutes.
5. Normal pressure was restored within 10 minutes.
6. The burdock root was heated to 40 deg.C and high intensity ultrasound (50kHz and 80W/cm2) was applied to the burdock root for 30 minutes.
7. The softening reaction is terminated by heating the burdock root to 70 ℃ and applying high intensity ultrasound to the burdock root for 10 minutes to inactivate the enzyme.
8. Finally, the frozen food was frozen at 5 ℃ for 12 hours to obtain a softened frozen food.
Example 3: and (4) performing hardness test on the food treated by different methods.
The hardness of the food treated by the different methods was tested.
The three foods tested were burdock root, bamboo shoot and pacific codfish, respectively. The hardness of the food product is measured by a texture analyzer. The results are shown in table 1 below.
Table 1 hardness of the food after different treatments.
The column "benchmark" in the table indicates the hardness of the food product without softening and steaming at 95 ℃ for 10 minutes. The column "Freeze-draw infusion" was softened according to the prior art and then steamed at 95 ℃ for 10 minutes to obtain a hardness. The column "invention" records the hardness of the food after softening using the process procedure of the invention, steamed at 95 ℃ for 10 minutes.
It can be seen from the results that the method of the present invention works well on all types of food, reducing the hardness of all foods to below 40% of baseline. This effect is particularly evident on burdock root, retaining only the original hardness of less than 20%.
The method for promoting enzyme processing by using ultrasonic waves to process food suitable for dysphagia persons is a method for manufacturing soft food which is suitable for old people and maintains the shape of food raw materials by processes of slowly freezing food, immersing the food in mixed enzyme solution for thawing, immersing the food under reduced pressure, slightly heating the food, applying high-intensity ultrasonic waves to the food, freezing the food again and the like.
While the present invention has been described in detail with reference to the preferred embodiments, it should be understood that the above description should not be taken as limiting the invention. Various modifications and alterations to this invention will become apparent to those skilled in the art upon reading the foregoing description. Accordingly, the scope of the invention should be determined from the following claims.
Claims (10)
1. A method for using ultrasound to facilitate enzymatic processing of food suitable for dysphagia, the method comprising:
step 1, freezing a food sample;
step 2, unfreezing the food sample in the mixed enzyme solution under normal pressure;
step 3, ensuring that the unfrozen food sample is completely immersed in the enzyme solution, and reducing the pressure;
step 4, slowly restoring to normal pressure;
step 5, heating and keeping the temperature of the food, and applying high-intensity ultrasound to the food;
step 6, continuing to heat and keep the temperature of the food, and applying high-intensity ultrasound to the food;
and 7, low-temperature preservation treatment.
2. The method of ultrasonically assisted enzymatic processing of food suitable for dysphagia as claimed in claim 1, wherein step 1 is slow freezing the food sample at-20 ℃.
3. The method for processing food suitable for dysphagia patients with ultrasonic wave-assisted enzyme according to claim 1, wherein the step 2 is to thaw the food by completely immersing the sample in the mixed enzyme solution at room temperature, wherein the mixed enzyme concentration in the solution is in the range of 1-3% by mass.
4. The method of claim 3, wherein the solution contains bromelain 94%, ficin 5%, and papain 1% in combination by weight.
5. The method of claim 3, wherein the solution contains 100% by weight of the eductase 2A mixed with the enzyme.
6. The method for promoting enzyme processing by using ultrasonic waves for food suitable for dysphagia according to claim 1, wherein the pressure reduction in step 3 is performed by reducing the pressure to 10kPa to 20kPa for 10 minutes using a vacuum pump or a vacuum packing machine.
7. The method for promoting enzyme processing by using ultrasonic waves to prepare food suitable for dysphagia patients according to claim 1, wherein the step 4 is to return to normal pressure within 5-10 minutes by using a vacuum pump or a vacuum packaging machine.
8. The method for processing food suitable for dysphagia using ultrasonic wave-assisted enzyme according to claim 1, wherein the step 5 is heating and maintaining the food at 40 deg.C while applying low frequency of 20-100 kHz and 10-1000W/cm to the food2High power ultrasound for 30 minutes.
9. The method for processing food suitable for dysphagia patients with ultrasonic wave-assisted enzyme according to claim 1, wherein the step 6 is to continue heating and raising the temperature of the food and keeping the temperature of the food at 70 deg.C while applying low frequency of 20-100 kHz and 10-1000W/cm to the food2High power ultrasound for 10 minutes.
10. The method for promoting enzymatic processing of food suitable for dysphagia using ultrasound as claimed in claim 1, wherein step 7 is preserving the food at 5 deg.C for 12 hr to obtain softened frozen food.
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| CN201910935115.2A CN110679825A (en) | 2019-09-29 | 2019-09-29 | Method for promoting enzyme processing of food suitable for dysphagia patients by using ultrasonic wave |
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| US20130164409A1 (en) * | 2010-09-06 | 2013-06-27 | En Otsuka Pharmaceutical Co., Ltd. | Method for producing softened plant material |
| CN103251001A (en) * | 2013-04-26 | 2013-08-21 | 江南大学 | Method for improving and conditioning quality of edible podded pea fried leisure food through combined processing of ultrasonic waves |
| CN104684418A (en) * | 2012-09-28 | 2015-06-03 | 株式会社玛鲁哈日鲁 | Method for producing softened food |
| CN106538999A (en) * | 2016-11-25 | 2017-03-29 | 湖南宾之郎食品科技有限公司 | A kind of softening method of edible areca-nut |
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2019
- 2019-09-29 CN CN201910935115.2A patent/CN110679825A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101541191A (en) * | 2006-09-04 | 2009-09-23 | 三岛食品株式会社 | Method of producing soft vegetable material |
| WO2009047925A1 (en) * | 2007-10-10 | 2009-04-16 | Hiroshima Prefecture | Method of producing matured food |
| WO2010024081A1 (en) * | 2008-08-27 | 2010-03-04 | 三島食品株式会社 | Method for producing frozen vegetable food material having soft texture |
| US20130164409A1 (en) * | 2010-09-06 | 2013-06-27 | En Otsuka Pharmaceutical Co., Ltd. | Method for producing softened plant material |
| CN104684418A (en) * | 2012-09-28 | 2015-06-03 | 株式会社玛鲁哈日鲁 | Method for producing softened food |
| CN103251001A (en) * | 2013-04-26 | 2013-08-21 | 江南大学 | Method for improving and conditioning quality of edible podded pea fried leisure food through combined processing of ultrasonic waves |
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Application publication date: 20200114 |
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