CN111023731A - Continuous drying process of fresh amomum tsao-ko - Google Patents
Continuous drying process of fresh amomum tsao-ko Download PDFInfo
- Publication number
- CN111023731A CN111023731A CN202010015511.6A CN202010015511A CN111023731A CN 111023731 A CN111023731 A CN 111023731A CN 202010015511 A CN202010015511 A CN 202010015511A CN 111023731 A CN111023731 A CN 111023731A
- Authority
- CN
- China
- Prior art keywords
- layer
- drying
- continuous
- tsaoko
- drying time
- 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
- 238000001035 drying Methods 0.000 title claims abstract description 122
- 241001346334 Amomum tsao-ko Species 0.000 title claims abstract description 12
- 241001127714 Amomum Species 0.000 claims abstract description 66
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 54
- 238000004140 cleaning Methods 0.000 claims abstract description 46
- 238000004806 packaging method and process Methods 0.000 claims abstract description 26
- 235000005300 cardamomo Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 14
- 238000012216 screening Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000005303 weighing Methods 0.000 claims abstract description 7
- 238000009826 distribution Methods 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 6
- 238000000926 separation method Methods 0.000 claims abstract description 6
- 239000007921 spray Substances 0.000 claims description 10
- 230000008569 process Effects 0.000 claims description 9
- 240000002943 Elettaria cardamomum Species 0.000 claims description 8
- 239000004744 fabric Substances 0.000 claims description 5
- 238000010924 continuous production Methods 0.000 claims 6
- 239000006187 pill Substances 0.000 description 5
- 239000003245 coal Substances 0.000 description 3
- 238000002485 combustion reaction Methods 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 201000004792 malaria Diseases 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010067171 Regurgitation Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 208000019790 abdominal distention Diseases 0.000 description 1
- 239000002775 capsule Substances 0.000 description 1
- 238000005336 cracking Methods 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B9/00—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards
- F26B9/06—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in stationary drums or chambers
- F26B9/08—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in stationary drums or chambers including agitating devices, e.g. pneumatic recirculation arrangements
- F26B9/082—Machines or apparatus for drying solid materials or objects at rest or with only local agitation; Domestic airing cupboards in stationary drums or chambers including agitating devices, e.g. pneumatic recirculation arrangements mechanically agitating or recirculating the material being dried
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B1/00—Cleaning by methods involving the use of tools
- B08B1/10—Cleaning by methods involving the use of tools characterised by the type of cleaning tool
- B08B1/12—Brushes
-
- B—PERFORMING OPERATIONS; TRANSPORTING
- B08—CLEANING
- B08B—CLEANING IN GENERAL; PREVENTION OF FOULING IN GENERAL
- B08B3/00—Cleaning by methods involving the use or presence of liquid or steam
- B08B3/02—Cleaning by the force of jets or sprays
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B21/00—Arrangements or duct systems, e.g. in combination with pallet boxes, for supplying and controlling air or gases for drying solid materials or objects
- F26B21/001—Drying-air generating units, e.g. movable, independent of drying enclosure
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
- F26B25/04—Agitating, stirring, or scraping devices
-
- F—MECHANICAL ENGINEERING; LIGHTING; HEATING; WEAPONS; BLASTING
- F26—DRYING
- F26B—DRYING SOLID MATERIALS OR OBJECTS BY REMOVING LIQUID THEREFROM
- F26B25/00—Details of general application not covered by group F26B21/00 or F26B23/00
- F26B25/22—Controlling the drying process in dependence on liquid content of solid materials or objects
Landscapes
- Engineering & Computer Science (AREA)
- Mechanical Engineering (AREA)
- General Engineering & Computer Science (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A continuous drying process of fresh tsaoko cardamom comprises the following steps: step one, cleaning: cleaning fresh amomum tsao-ko by cleaning equipment; step two, material distribution: layering 8 layers of cleaned tsaoko amomum fruits from top to bottom, uniformly distributing the tsaoko amomum fruits in a drying device, and continuously drying for 90-210min at the temperature of 75-80 ℃; step three, re-drying: putting 8 layers of primarily dried tsaoko amomum fruits into secondary drying equipment, and continuously drying at the temperature of 70-75 ℃ for 120-; step four, cold screening and winnowing: cooling, four-stage screening, air separation and impurity removal are carried out on the re-dried tsaoko amomum fruits, and then the tsaoko amomum fruits are respectively conveyed into a designated weighing bin for standby; step five, packaging: packaging the tsaoko amomum fruits obtained in the step three in bags by packaging equipment; or pulverizing, and packaging. The continuous drying process has the advantages of short period for drying agricultural and sideline products, simple working procedures and high efficiency.
Description
Technical Field
The invention relates to the technical field of agricultural product processing, in particular to a continuous drying process of fresh amomum tsao-ko.
Background
The fruit of the tsaoko amomum fruit belongs to a non-cracking capsule, the fruit is rich in fiber, the dried fruit is hard in texture, the shape of the fruit is hammer-shaped, oval or approximately spherical, the tsaoko amomum fruit is one of a large variety of medicinal and edible traditional Chinese medicinal materials, and the eating amount is larger than the medicine dosage. The tsaoko amomum fruit has the functions of drying dampness, strengthening spleen, eliminating phlegm and preventing malaria. It can be used for treating abdominal distention, regurgitation, emesis, food stagnation, and malaria. Many Chinese patent medicines can not leave the prescription, such as bone-penetrating and wind-dispelling pills, kidney-tonifying pills, stagnation-relieving and liver-soothing pills, chest-widening and diaphragm-benefiting pills, whitening pills and the like. With the improvement of living standard and health requirement of people, the application and the dosage of the amomum tsao-ko are larger and larger. The traditional chinese tsaoko drying protocol adopts sun-drying or stove drying, and its labour cost is big, sanitation can not be guaranteed, work efficiency is low, with stove stoving process complicacy, and can only dry, and traditional chinese tsaoko drying has following several problems: 1. in the traditional airing and drying process, after the tsaoko cardamon is picked up, a large amount of manpower is needed for cleaning the tsaoko cardamon, the tsaoko cardamon needs to be aired in sunny days after cleaning, the tsaoko cardamon needs to be collected in rainy days, and if the tsaoko cardamon is continuously rainy for several days, the tsaoko cardamon is easy to break; 2. the stove drying generally needs coal combustion to provide drying heat, the coal pollutes the environment in the combustion process, the equipment is hot in operation, the heat generated by the coal pollutes the tsaoko cardamom in the drying process, and the temperature is not suitable to be controlled.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a continuous drying process for fresh amomum tsao-ko, which has the advantages of short period for drying agricultural and sideline products, simple working procedure and high efficiency.
The technical scheme adopted by the invention to solve the problems is as follows: a continuous drying process of fresh tsaoko cardamom comprises the following steps:
step one, cleaning: cleaning fresh amomum tsao-ko by cleaning equipment;
step two, material distribution: layering 8 layers of cleaned tsaoko amomum fruits from top to bottom, uniformly distributing the tsaoko amomum fruits in a drying device, and continuously drying for 90-210min at the temperature of 75-80 ℃;
step three, re-drying: putting 8 layers of primarily dried tsaoko amomum fruits into secondary drying equipment, and continuously drying at the temperature of 70-75 ℃ for 120-;
step four, cold screening and winnowing: cooling, four-stage screening, air separation and impurity removal are carried out on the re-dried tsaoko amomum fruits, and then the tsaoko amomum fruits are respectively conveyed into a designated weighing bin for standby;
step five, packaging: packaging the tsaoko amomum fruits obtained in the step three in bags by packaging equipment; or pulverizing, and packaging.
Preferably, in the first step, the cleaning process comprises: and (3) sequentially carrying out primary brush cleaning, primary spray cleaning, secondary brush cleaning, secondary spray cleaning, vibration draining and wind draining on fresh tsaoko cardamom to obtain the cleaned tsaoko cardamom.
Preferably, in the second step, the thickness of the cloth of each layer of tsaoko amomum fruit is 2-5 cm.
Preferably, in the second step, the continuous drying time of the first layer and the second layer is 90-120min, the continuous drying time of the third layer and the fourth layer is 150-180min, the continuous drying time of the fifth layer and the sixth layer is 180-180 min, and the continuous drying time of the seventh layer and the eighth layer is 180-210 min.
Preferably, in the second step, the continuous drying time of the first layer and the second layer is 120min, the continuous drying time of the third layer and the fourth layer is 150min, the continuous drying time of the fifth layer and the sixth layer is 180min, and the continuous drying time of the seventh layer and the eighth layer is 210 min.
Preferably, in the third step, the continuous drying time of the first layer and the second layer is 140min, the continuous drying time of the third layer and the fourth layer is 180min, the continuous drying time of the fifth layer and the sixth layer is 240min, and the continuous drying time of the seventh layer and the eighth layer is 260 min.
Preferably, in the third step, the continuous drying time of the first layer and the second layer is 140min, the continuous drying time of the third layer and the fourth layer is 180min, the continuous drying time of the fifth layer and the sixth layer is 240min, and the continuous drying time of the seventh layer and the eighth layer is 260 min.
Compared with the prior art, the invention has the following advantages:
1. the tsaoko amomum fruits dried by the drying process have more uniform color and more pure taste.
2. The process of the invention adopts automatic cleaning, continuous drying by a heat pump, cooling, impurity removal, weighing, crushing and packaging, and has the advantages of short drying period, simple working procedure, high efficiency and labor saving.
3. The centralized automatic control is adopted, and the drying progress and the drying yield can be conveniently and timely checked.
4. By adopting the process of the invention, the following problems can be effectively solved: firstly, due to the limitation of natural weather, the problems of uninterrupted drying within 24 hours, low working efficiency and high labor intensity cannot be realized; secondly, the problem of environmental pollution in the drying process is solved, the weather limitation is thoroughly eliminated, 24-hour uninterrupted drying can be realized, the working efficiency is high, the labor intensity is low, and the process requirements of drying, sterilizing and packaging the amomum tsao-ko can be completed only by small manual operation.
Detailed Description
The invention will be further described with reference to specific examples.
Example 1:
a continuous drying process of fresh tsaoko cardamom comprises the following steps:
step one, cleaning: cleaning fresh amomum tsao-ko by cleaning equipment;
step two, material distribution: layering 8 layers of cleaned tsaoko amomum fruits from top to bottom, uniformly distributing the tsaoko amomum fruits in a drying device, and continuously drying at the temperature of 75 ℃; wherein the continuous drying time of the first layer and the second layer is 120min, the continuous drying time of the third layer and the fourth layer is 150min, the continuous drying time of the fifth layer and the sixth layer is 180min, and the continuous drying time of the seventh layer and the eighth layer is 210 min.
Step three, re-drying: and (3) putting 8 layers of the primarily dried tsaoko amomum fruits into secondary drying equipment, and continuously drying and drying at the temperature of 70 ℃, wherein the continuous drying time of one layer and two layers is 140min, the continuous drying time of three layers and four layers is 180min, the continuous drying time of five layers and six layers is 240min, and the continuous drying time of seven layers and eight layers is 260 min.
Step four, cold screening and winnowing: cooling, four-stage screening, air separation and impurity removal are carried out on the re-dried tsaoko amomum fruits, and then the tsaoko amomum fruits are respectively conveyed into a designated weighing bin for standby;
step five, packaging: packaging the tsaoko amomum fruits obtained in the step three in bags by packaging equipment; or pulverizing, and packaging.
Preferably, in the first step, the cleaning process comprises: and (3) sequentially carrying out primary brush cleaning, primary spray cleaning, secondary brush cleaning, secondary spray cleaning, vibration draining and wind draining on fresh tsaoko cardamom to obtain the cleaned tsaoko cardamom.
Preferably, in the second step, the thickness of the cloth of each layer of tsaoko amomum fruit is 2 cm.
Example 2:
a continuous drying process of fresh tsaoko cardamom comprises the following steps:
step one, cleaning: cleaning fresh amomum tsao-ko by cleaning equipment;
step two, material distribution: layering 8 layers of cleaned tsaoko amomum fruits from top to bottom, uniformly distributing the tsaoko amomum fruits in a drying device, and continuously drying at the temperature of 80 ℃;
step three, re-drying: putting 8 layers of primarily dried tsaoko amomum fruits into secondary drying equipment, and continuously drying at the temperature of 75 ℃;
step four, cold screening and winnowing: cooling, four-stage screening, air separation and impurity removal are carried out on the re-dried tsaoko amomum fruits, and then the tsaoko amomum fruits are respectively conveyed into a designated weighing bin for standby;
step five, packaging: packaging the tsaoko amomum fruits obtained in the step three in bags by packaging equipment; or pulverizing, and packaging.
Preferably, in the first step, the cleaning process comprises: and (3) sequentially carrying out primary brush cleaning, primary spray cleaning, secondary brush cleaning, secondary spray cleaning, vibration draining and wind draining on fresh tsaoko cardamom to obtain the cleaned tsaoko cardamom.
Preferably, in the second step, the thickness of the cloth of each layer of tsaoko amomum fruits is 5 cm.
Preferably, in the second step, the continuous drying time of the first layer and the second layer is 90min, the continuous drying time of the third layer and the fourth layer is 120min, the continuous drying time of the fifth layer and the sixth layer is 150min, and the continuous drying time of the seventh layer and the eighth layer is 180 min.
Preferably, in the third step, the continuous drying time of the first layer and the second layer is 120min, the continuous drying time of the third layer and the fourth layer is 160min, the continuous drying time of the fifth layer and the sixth layer is 200min, and the continuous drying time of the seventh layer and the eighth layer is 240 min.
Example 3:
a continuous drying process of fresh tsaoko cardamon is characterized in that: the method comprises the following steps:
step one, cleaning: cleaning fresh amomum tsao-ko by cleaning equipment;
step two, material distribution: layering 8 layers of cleaned tsaoko amomum fruits from top to bottom, uniformly distributing the tsaoko amomum fruits in a drying device, and drying at a continuous temperature of 78 ℃;
step three, re-drying: putting 8 layers of primarily dried tsaoko amomum fruits into secondary drying equipment, and continuously drying at the temperature of 72 ℃;
step four, cold screening and winnowing: cooling, four-stage screening, air separation and impurity removal are carried out on the re-dried tsaoko amomum fruits, and then the tsaoko amomum fruits are respectively conveyed into a designated weighing bin for standby;
step five, packaging: packaging the tsaoko amomum fruits obtained in the step three in bags by packaging equipment; or pulverizing, and packaging.
Preferably, in the first step, the cleaning process comprises: and (3) sequentially carrying out primary brush cleaning, primary spray cleaning, secondary brush cleaning, secondary spray cleaning, vibration draining and wind draining on fresh tsaoko cardamom to obtain the cleaned tsaoko cardamom.
Preferably, in the second step, the thickness of the cloth of each layer of tsaoko amomum fruit is 4 cm.
Preferably, in the second step, the continuous drying time of the first layer and the second layer is 100min, the continuous drying time of the third layer and the fourth layer is 130min, the continuous drying time of the fifth layer and the sixth layer is 160min, and the continuous drying time of the seventh layer and the eighth layer is 190 min.
Preferably, in the third step, the continuous drying time of the first layer and the second layer is 130min, the continuous drying time of the third layer and the fourth layer is 170min, the continuous drying time of the fifth layer and the sixth layer is 220min, and the continuous drying time of the seventh layer and the eighth layer is 250 min.
Claims (7)
1. A continuous drying process of fresh tsaoko cardamon is characterized in that: the method comprises the following steps:
step one, cleaning: cleaning fresh amomum tsao-ko by cleaning equipment;
step two, material distribution: dividing the cleaned tsaoko amomum fruits into 8 layers from top to bottom, uniformly distributing the tsaoko amomum fruits in a drying device, and continuously drying for 90-210min at the temperature of 75-80 ℃;
step three, re-drying: putting 8 layers of primarily dried tsaoko amomum fruits into secondary drying equipment, and continuously drying for 120-260min at the temperature of 70-75 ℃;
step four, cold screening and winnowing: cooling, four-stage screening, air separation and impurity removal are carried out on the re-dried tsaoko amomum fruits, and then the tsaoko amomum fruits are respectively conveyed into a designated weighing bin for standby;
step five, packaging: packaging the tsaoko amomum fruits obtained in the step three in bags by packaging equipment; or pulverizing, and packaging.
2. A continuous process for drying fresh tsaoko amomum fruit according to claim 1, characterized in that: in the first step, the cleaning process is as follows: and (3) sequentially carrying out primary brush cleaning, primary spray cleaning, secondary brush cleaning, secondary spray cleaning, vibration draining and wind draining on fresh tsaoko cardamom to obtain the cleaned tsaoko cardamom.
3. A continuous process for drying fresh tsaoko amomum fruit according to claim 1, characterized in that: in the second step, the cloth thickness of each layer of tsaoko amomum fruits is 2-5 cm.
4. A continuous process for drying fresh tsaoko amomum fruit according to claim 1, characterized in that: in the second step, the continuous drying time of the first layer and the second layer is 90-120min, the continuous drying time of the third layer and the fourth layer is 150-.
5. A continuous process for drying fresh tsaoko amomum fruit according to claim 1, characterized in that: in the second step, the continuous drying time of the first layer and the second layer is 120min, the continuous drying time of the third layer and the fourth layer is 150min, the continuous drying time of the fifth layer and the sixth layer is 180min, and the continuous drying time of the seventh layer and the eighth layer is 210 min.
6. A continuous process for drying fresh tsaoko amomum fruit according to claim 1, characterized in that: in the third step, the continuous drying time of the first layer and the second layer is 140min, the continuous drying time of the third layer and the fourth layer is 180min, the continuous drying time of the fifth layer and the sixth layer is 240min, and the continuous drying time of the seventh layer and the eighth layer is 260 min.
7. A continuous process for drying fresh tsaoko amomum fruit according to claim 1, characterized in that: in the third step, the continuous drying time of the first layer and the second layer is 140min, the continuous drying time of the third layer and the fourth layer is 180min, the continuous drying time of the fifth layer and the sixth layer is 240min, and the continuous drying time of the seventh layer and the eighth layer is 260 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010015511.6A CN111023731A (en) | 2020-01-07 | 2020-01-07 | Continuous drying process of fresh amomum tsao-ko |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010015511.6A CN111023731A (en) | 2020-01-07 | 2020-01-07 | Continuous drying process of fresh amomum tsao-ko |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111023731A true CN111023731A (en) | 2020-04-17 |
Family
ID=70198733
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010015511.6A Pending CN111023731A (en) | 2020-01-07 | 2020-01-07 | Continuous drying process of fresh amomum tsao-ko |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111023731A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111558436A (en) * | 2020-04-29 | 2020-08-21 | 北京丁土园林绿化工程有限公司 | Leaf crusher and leaf treatment process |
| CN117870282A (en) * | 2023-02-24 | 2024-04-12 | 吉林省久仙草农副产品加工有限责任公司 | Low-temperature continuous drying processing method for improving quality of schisandra chinensis |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090113811A (en) * | 2009-10-13 | 2009-11-02 | 정방균 | Spray dryer system using heat pump |
| CN104197652A (en) * | 2014-08-26 | 2014-12-10 | 王杰阳 | Bidirectional airflow baking device |
| CN107462047A (en) * | 2017-09-15 | 2017-12-12 | 山东芳蕾玫瑰科技开发有限公司 | A kind of device and method thereof for drying rose |
| CN109090227A (en) * | 2018-08-08 | 2018-12-28 | 惠州市四季鲜绿色食品有限公司 | A kind of production method with shell dried litchi |
| CN208779877U (en) * | 2018-07-05 | 2019-04-23 | 河南勃达微波电气自动化设备有限公司 | Fresh tsaoko continuous drier and its drying sterilizing production line |
-
2020
- 2020-01-07 CN CN202010015511.6A patent/CN111023731A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090113811A (en) * | 2009-10-13 | 2009-11-02 | 정방균 | Spray dryer system using heat pump |
| CN104197652A (en) * | 2014-08-26 | 2014-12-10 | 王杰阳 | Bidirectional airflow baking device |
| CN107462047A (en) * | 2017-09-15 | 2017-12-12 | 山东芳蕾玫瑰科技开发有限公司 | A kind of device and method thereof for drying rose |
| CN208779877U (en) * | 2018-07-05 | 2019-04-23 | 河南勃达微波电气自动化设备有限公司 | Fresh tsaoko continuous drier and its drying sterilizing production line |
| CN109090227A (en) * | 2018-08-08 | 2018-12-28 | 惠州市四季鲜绿色食品有限公司 | A kind of production method with shell dried litchi |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111558436A (en) * | 2020-04-29 | 2020-08-21 | 北京丁土园林绿化工程有限公司 | Leaf crusher and leaf treatment process |
| CN117870282A (en) * | 2023-02-24 | 2024-04-12 | 吉林省久仙草农副产品加工有限责任公司 | Low-temperature continuous drying processing method for improving quality of schisandra chinensis |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1279840C (en) | Production method for dried radish with plum taste | |
| CN104186649B (en) | Industrial production process method of camellia seeds | |
| CN111023731A (en) | Continuous drying process of fresh amomum tsao-ko | |
| CN102726584A (en) | Preparation method of hybrid gel candy | |
| CN105285186A (en) | Production method of maofeng | |
| CN110169477B (en) | Jujube leaf Pu' er tea preparation equipment and technology | |
| CN105254433A (en) | Method for efficiently planting russule | |
| CN102150800A (en) | Pickled vegetable instant food producing process | |
| CN102640903A (en) | Production method of colored nutritional Sagittaria sagittifolia vermicelli | |
| CN111134296A (en) | Method for producing low-sugar fermented crisp dates by using whole red dates | |
| CN108323730A (en) | A kind of production method for foretelling capsicum | |
| CN105191870B (en) | The method of the medicinal earthworm of artificial breeding in one plants case | |
| CN115540564B (en) | Octagonal continuous drying device and process | |
| CN109907271A (en) | A kind of method that potato fresh sweet potato prepares preserved rice noodles | |
| CN106747776B (en) | Method for preparing straw mushroom cultivation material by using waste tremella fungus chaff | |
| CN104012882A (en) | Fermented soybean clean production method | |
| CN106974152A (en) | A kind of production method of Chinese yam nutritional | |
| CN106538801A (en) | A kind of preparation method of medlar preserved fruit | |
| CN114287491A (en) | Processing method of strawberry tea and product | |
| CN106831188B (en) | High-quality tremella cultivation medium and preparation method thereof | |
| CN104824803B (en) | Dry making method of small green fruits of Huyou | |
| CN221864493U (en) | Mixed processing production line of coffee beans | |
| CN110771699A (en) | Processing method of moringa oleifera tea fossil | |
| CN108617830A (en) | Folium Taraxacum black tea processing method | |
| KR20210025237A (en) | Food manufacturing apparatus, manufacturing method and food for using the bulbous plant |
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: 20200417 |
|
| RJ01 | Rejection of invention patent application after publication |