CN111543610A - Preparation method of original-taste peanut sprout semi-finished product - Google Patents
Preparation method of original-taste peanut sprout semi-finished product Download PDFInfo
- Publication number
- CN111543610A CN111543610A CN202010344374.0A CN202010344374A CN111543610A CN 111543610 A CN111543610 A CN 111543610A CN 202010344374 A CN202010344374 A CN 202010344374A CN 111543610 A CN111543610 A CN 111543610A
- Authority
- CN
- China
- Prior art keywords
- peanut
- original
- finished product
- peanut sprout
- semi
- 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
- 235000020232 peanut Nutrition 0.000 title claims abstract description 77
- 235000017060 Arachis glabrata Nutrition 0.000 title claims abstract description 76
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims abstract description 76
- 235000018262 Arachis monticola Nutrition 0.000 title claims abstract description 76
- 239000011265 semifinished product Substances 0.000 title claims abstract description 28
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 241001553178 Arachis glabrata Species 0.000 title claims abstract 18
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000011282 treatment Methods 0.000 claims abstract description 14
- 206010033546 Pallor Diseases 0.000 claims abstract description 13
- 230000008569 process Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000005536 corrosion prevention Methods 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 238000003860 storage Methods 0.000 claims description 11
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 8
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 5
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 5
- 235000010323 ascorbic acid Nutrition 0.000 claims description 5
- 229960005070 ascorbic acid Drugs 0.000 claims description 5
- 239000011668 ascorbic acid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 235000010241 potassium sorbate Nutrition 0.000 claims description 5
- 229940069338 potassium sorbate Drugs 0.000 claims description 5
- 239000004302 potassium sorbate Substances 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 claims description 5
- 235000010262 sodium metabisulphite Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 7
- 238000012545 processing Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000014347 soups Nutrition 0.000 abstract description 3
- 244000105624 Arachis hypogaea Species 0.000 description 59
- 230000001953 sensory effect Effects 0.000 description 6
- 238000011156 evaluation Methods 0.000 description 5
- 239000004677 Nylon Substances 0.000 description 3
- 238000001816 cooling Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 229920001778 nylon Polymers 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 229940001584 sodium metabisulfite Drugs 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 230000002906 microbiologic effect Effects 0.000 description 2
- 230000004660 morphological change Effects 0.000 description 2
- 230000035755 proliferation Effects 0.000 description 2
- 230000002035 prolonged effect Effects 0.000 description 2
- 230000035943 smell Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 238000004061 bleaching Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 210000002307 prostate Anatomy 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
Images
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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
- A23L5/276—Treatment with inorganic compounds
-
- 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
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- 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 invention discloses a preparation method of an original peanut sprout semi-finished product, belonging to the field of food processing. The invention prepares the original peanut sprout semi-finished product by carrying out the process treatments of finishing, cleaning, blanching, crispness keeping, color protection, corrosion prevention and sterilization on the fresh peanut sprout raw material. The method not only prolongs the shelf life, realizes the cross-region supply of the peanut sprouts and enlarges the sales radius, but also has important significance for filling the blank period of peanut sprout sales; meanwhile, the prepared semi-finished peanut sprouts have good hardness in the mouth, the color of each part is basically consistent with that of a fresh sample, no beany flavor or other peculiar smell exists, and the soup is clear. The food is ready to use after being opened, so that the processing requirements of modern catering enterprises and consumers pursuing convenient life on food raw materials are met.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of an original peanut sprout semi-finished product.
Background
The peanut sprouts are white in color, fragrant in taste, fresh, tender, crisp and rich in vitamins, various amino acids and trace elements, and the nutrient components are in the prostate of vegetables. The peanut sprouts have the functions of reducing blood fat, resisting oxidation, promoting defecation and the like, are more beneficial to human health compared with peanuts and bean sprouts, and have wide market prospect. With the gradual and deep understanding of people on peanut sprouts, the cultivation technology is mature day by day, and more peanut sprout vegetables appear on the dining table of consumers and are widely loved by the consumers.
At present, peanut sprouts are mainly sold in short distance, and related products are not common in the market. Fresh peanut sprouts are not easy to store, quality deterioration phenomena such as dehydration shrinkage, germ greening, softening and mildewing can occur after the peanut sprouts are stored for about 2 days at normal temperature, the peanut sprouts are made into original semi-finished products with the quality as close as possible to that of fresh raw materials, the shelf life can be prolonged, cross-region annual supply of the raw materials is realized, and the peanut sprout storage bag has important significance for enriching processing modes and product types of the peanut sprouts, expanding the sales radius of the peanut sprouts and filling the blank period of peanut sprout sales, and simultaneously, the processing requirements of modern catering enterprises and consumers pursuing convenient life on food raw materials are met due to the fact that the peanut sprouts are used after being opened.
Disclosure of Invention
In view of the above, the present invention aims to fully utilize peanut sprout resources and provide a method for preparing a peanut sprout semi-finished product with original taste, so as to prolong the shelf life of the peanut sprout and facilitate the storage, export and eating of the peanut sprout.
In order to achieve the purpose, the invention adopts the following technical scheme:
a preparation method of an original peanut sprout semi-finished product comprises the following steps: the fresh peanut sprout raw material is treated by the processes of finishing, cleaning, blanching, crispness keeping, color protection, corrosion prevention and sterilization.
Preferably, the blanching treatment process specifically comprises the following steps: blanching cleaned peanut sprouts in hot water of 70-100 deg.C for 1-5min, taking out, and draining.
Preferably, the brittleness-keeping treatment process specifically comprises the following steps: soaking the peanut buds subjected to blanching treatment in 0.1-0.5% calcium chloride solution for 1-60 min.
Preferably, the color protection treatment process specifically comprises the following steps: mixing sodium pyrosulfite with the mass concentration of 0.1-0.3%, ascorbic acid with the mass concentration of 0.1-0.5% and citric acid with the mass concentration of 0.1-0.3% to prepare a composite color protection solution, and adding the peanut sprouts subjected to crisping treatment into the composite color protection solution for color protection.
Preferably, the peanut sprouts subjected to color protection treatment are added into the original taste solution of potassium sorbate with the mass concentration of 0.1-0.2%, sealed and bagged, sterilized at 70-100 ℃ for 1-15min, fished out and cooled to room temperature for storage, and then the semi-finished products of the original peanut sprouts are obtained.
According to the technical scheme, compared with the prior art, the invention has the following beneficial effects:
according to the invention, the fresh peanut sprouts which are not easy to store are processed through the process treatments of finishing, cleaning, blanching, crispness keeping, color protection, corrosion prevention, sterilization and the like on the fresh peanut sprout raw materials, so that the shelf life is prolonged, the cross-region supply of the peanut sprouts can be realized, the sales radius is enlarged, and the method has important significance for filling up the blank period of peanut sprout sales. Meanwhile, the prepared semi-finished peanut sprouts have good hardness in the mouth, the color of each part is basically consistent with that of a fresh sample, no beany flavor or other peculiar smell exists, and the soup is clear. The food is ready to use after being opened, so that the processing requirements of modern catering enterprises and consumers pursuing convenient life on food raw materials are met.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, it is obvious that the drawings in the following description are only embodiments of the present invention, and for those skilled in the art, other drawings can be obtained according to the provided drawings without creative efforts.
FIG. 1 is a graph showing the effect of storing a half-finished peanut sprout with original flavor at 25 deg.C and 37 deg.C for 30 days, respectively, as prepared in example 1 of the present invention;
FIG. 2 is a graph showing the effect of storing the half-finished peanut sprouts prepared in example 1 at 25 ℃ and 37 ℃ for 90 days.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
A preparation method of an original-taste peanut sprout semi-finished product comprises the steps of selecting fresh peanut sprouts free of mechanical damage, removing roots and red skins, finishing and cleaning, blanching in hot water at 100 ℃ for 5min, taking out, draining, soaking in 0.5% calcium chloride solution for 30min, mixing with 0.2% sodium metabisulfite, 0.5% ascorbic acid and 0.3% citric acid to prepare a composite color protection solution, adding the pretreated peanut sprouts into an original-taste solution containing 0.1% potassium sorbate, hermetically packaging in a nylon composite bag, sterilizing at 70 ℃ for 15min, taking out, and cooling to room temperature to obtain the original-taste peanut sprout semi-finished product.
Example 2
A preparation method of an original-taste peanut sprout semi-finished product comprises the steps of selecting fresh peanut sprouts free of mechanical damage, removing roots and red skins, finishing and cleaning, blanching in hot water at 90 ℃ for 1min, taking out, draining, soaking in 0.2% calcium chloride solution for 20min, mixing with 0.1% sodium metabisulfite, 0.2% ascorbic acid and 0.2% citric acid to prepare a color protection solution, adding the pretreated peanut sprouts into the original-taste solution containing 0.2% potassium sorbate, hermetically packaging in a nylon composite bag, sterilizing at 100 ℃ for 5min, taking out, and cooling to room temperature to obtain the original-taste peanut sprout semi-finished product.
Example 3
A method for preparing a semi-finished product of original peanut sprouts comprises the steps of selecting fresh peanut sprouts free of mechanical damage, removing roots and red skins, cleaning, blanching and bleaching for 3min in hot water at 100 ℃, taking out and draining, soaking for 30min in 0.1% calcium chloride solution, mixing with 0.2% sodium metabisulfite, 0.4% ascorbic acid and 0.2% citric acid to prepare a color protection solution, adding the pretreated peanut sprouts into the original solution containing 0.15% potassium sorbate, sealing and packaging with a nylon composite bag, sterilizing for 10min at 80 ℃, taking out and cooling to room temperature to obtain the semi-finished product of the original peanut sprouts.
Test No.)
The half-finished peanut sprouts prepared in example 1 were stored at 25 ℃ and 37 ℃ for 30 days, respectively, during which the half-finished peanut sprouts showed morphological changes as shown in FIG. 1.
During the 30-day storage period, the original peanut sprout semi-finished products have color values L and hardness at 25 ℃ and 37 ℃ as shown in Table 1, sensory evaluation as shown in Table 2, and microbiological detection as shown in Table 3.
TABLE 1 Primary taste peanut sprouts stored at 25 ℃ and 37 ℃ for 30d color values L and hardness changes, respectively
Note: in the table, the lower case letters indicate the significance difference (P <0.05) between different data in the same row of the same index, and the upper case letters indicate the significance difference (P <0.05) between different data in the same column
TABLE 2 sensory evaluation table of original peanut sprout semi-finished product during 30d storage
TABLE 3 microbiological examination of the original peanut sprout semi-finished product during storage for 30 days
The original peanut bud semi-finished product has slight color reduction but no obvious difference (P is more than 0.05) during 30 days of storage at 25 ℃ and 37 ℃, the hardness has no obvious change, and the quality of the product stored at the two temperatures has no obvious difference (P is more than 0.05). The storage effect chart (figure 1), the sensory evaluation table (table 2) and the microorganism detection condition (table 3) are combined to show that the original peanut bud semi-finished product has stable quality during 30 days of storage at 25 ℃ and 37 ℃, has no adverse phenomena of browning, softening, bag expansion and the like, has good flavor, has no bacterial colony proliferation and pathogenic bacteria proliferation, and completely meets the commercial sterile standard.
Test No. two
The half-finished original peanut sprouts prepared in example 1 were stored at 25 ℃ and 37 ℃ for 90 days, respectively, during which the half-finished original peanut sprouts showed morphological changes, as shown in FIG. 2. See table 4 for a sensory evaluation table for 90 days of storage.
TABLE 4 sensory evaluation table of original peanut sprout semi-finished product stored for 90 days
The original peanut sprouts can still keep good sensory quality after being stored for 90 days at 25 ℃ and 37 ℃, are crisp when being eaten, clear soup, stable in color and luster, free of sourness and other peculiar smells and free of bag expansion.
In conclusion, the original peanut bud semi-finished product prepared by the invention is stored under the conditions of light protection and normal temperature, and the expected shelf life is at least 3 months.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (5)
1. The preparation method of the original peanut sprout semi-finished product is characterized by comprising the following steps: the fresh peanut sprout raw material is treated by the processes of finishing, cleaning, blanching, crispness keeping, color protection, corrosion prevention and sterilization.
2. The method for preparing the original peanut sprout semi-finished product as claimed in claim 1, wherein the blanching treatment process specifically comprises the following steps: blanching cleaned peanut sprouts in hot water of 70-100 deg.C for 1-5min, taking out, and draining.
3. The method for preparing the original peanut sprout semi-finished product as claimed in claim 1, wherein the crispness-keeping treatment process specifically comprises the following steps: soaking the peanut buds subjected to blanching treatment in 0.1-0.5% calcium chloride solution for 1-60 min.
4. The method for preparing the original peanut sprout semi-finished product as claimed in any one of claims 1 to 3, wherein the color protection treatment process specifically comprises the following steps: mixing sodium pyrosulfite with the mass concentration of 0.1-0.3%, ascorbic acid with the mass concentration of 0.1-0.5% and citric acid with the mass concentration of 0.1-0.3% to prepare a composite color protection solution, and adding the peanut sprouts subjected to crisping treatment into the composite color protection solution for color protection.
5. The method for preparing the original peanut sprout semi-finished product as claimed in claim 4, wherein the peanut sprout subjected to color protection treatment is added into the original solution of potassium sorbate with the mass concentration of 0.1-0.2%, sealed and bagged, sterilized at 70-100 ℃ for 1-15min, and fished out and cooled to room temperature for storage, so as to obtain the original peanut sprout semi-finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010344374.0A CN111543610A (en) | 2020-04-27 | 2020-04-27 | Preparation method of original-taste peanut sprout semi-finished product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010344374.0A CN111543610A (en) | 2020-04-27 | 2020-04-27 | Preparation method of original-taste peanut sprout semi-finished product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111543610A true CN111543610A (en) | 2020-08-18 |
Family
ID=71996333
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010344374.0A Pending CN111543610A (en) | 2020-04-27 | 2020-04-27 | Preparation method of original-taste peanut sprout semi-finished product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111543610A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369491A (en) * | 2020-11-18 | 2021-02-19 | 湖南科技学院 | Preserved peanut sprout and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647545A (en) * | 2009-08-31 | 2010-02-17 | 吴晓林 | Preparation method of instant seasoning bud seedling dishes |
| CN102823865A (en) * | 2012-09-19 | 2012-12-19 | 昆明理工大学 | High-protein peanut sprout can and manufacture method thereof |
| CN107397167A (en) * | 2017-07-25 | 2017-11-28 | 舒鹏 | A kind of preparation method of organic peanut bean sprout |
| KR20200005022A (en) * | 2018-07-05 | 2020-01-15 | 우포누리팜 농업회사법인(주) | Method of producing health functional food with peanut sprout |
-
2020
- 2020-04-27 CN CN202010344374.0A patent/CN111543610A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101647545A (en) * | 2009-08-31 | 2010-02-17 | 吴晓林 | Preparation method of instant seasoning bud seedling dishes |
| CN102823865A (en) * | 2012-09-19 | 2012-12-19 | 昆明理工大学 | High-protein peanut sprout can and manufacture method thereof |
| CN107397167A (en) * | 2017-07-25 | 2017-11-28 | 舒鹏 | A kind of preparation method of organic peanut bean sprout |
| KR20200005022A (en) * | 2018-07-05 | 2020-01-15 | 우포누리팜 농업회사법인(주) | Method of producing health functional food with peanut sprout |
Non-Patent Citations (3)
| Title |
|---|
| 卢锡纯等: "《农产品加工》", 31 July 2014, 中国农业大学出版社 * |
| 索良民等: "《腌菜•酱菜•泡菜》", 31 December 2006, 河南科学技术出版社 * |
| 韩长日等: "《饲料添加剂制造技术》", 28 February 2011 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112369491A (en) * | 2020-11-18 | 2021-02-19 | 湖南科技学院 | Preserved peanut sprout and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102113677B (en) | Preparation method of pickled pepper type poultry product | |
| CN103340432B (en) | Method for processing normal-temperature storage type roasted goose | |
| CN110074178B (en) | Modified atmosphere preservation method of instant pomegranate seeds | |
| CN102342545B (en) | Sea cucumber preservation treatment method and sea cucumber prepared by the same | |
| CN104886512A (en) | Instant crispy and tasty fresh-keeping vegetable and preparation method thereof | |
| CN105995917B (en) | Pickled pepper sauce and preparation method thereof | |
| CN111328952B (en) | Photodynamic sterilization method for acidic food | |
| CN103229973A (en) | Method for salting pungent litse fruit | |
| CN103931737A (en) | Storable low-salt half-dry fish fillet and processing method and application thereof | |
| CN101461418B (en) | Method for processing reversed steaming sweet potato | |
| CN111543610A (en) | Preparation method of original-taste peanut sprout semi-finished product | |
| CN108902831A (en) | A kind of pickles processing technology | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| CN107712037B (en) | Method for storing and preserving fresh peanuts | |
| JP2011188817A (en) | Method for producing packaged kimchi | |
| CN108685066B (en) | Production process of pickled peppers | |
| JP2011139648A (en) | Long-term preservable heat-processed potato and method for producing the same | |
| CN107771916A (en) | Additive-free square bamboo shoots storing and fresh-keeping method | |
| JP2006314221A (en) | New method for producing boiled bamboo shoot | |
| CN111165573A (en) | Fresh-keeping processing technology for sweet and glutinous corn | |
| CN102150700A (en) | Fig micro-processing technical method | |
| CN112369491B (en) | Preserved peanut sprout and preparation method thereof | |
| KR102141488B1 (en) | Method for producing retort cookied rice and processed food using the same | |
| CN112889908B (en) | Method for processing marinated eggs | |
| CN108783330B (en) | Production method for keeping crispness and selenium of selenium-rich dried turnips |
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 |