CN111685172A - Preservation method of Tiegun yam - Google Patents
Preservation method of Tiegun yam Download PDFInfo
- Publication number
- CN111685172A CN111685172A CN202010587508.1A CN202010587508A CN111685172A CN 111685172 A CN111685172 A CN 111685172A CN 202010587508 A CN202010587508 A CN 202010587508A CN 111685172 A CN111685172 A CN 111685172A
- Authority
- CN
- China
- Prior art keywords
- palmitic acid
- acid solution
- dioscorea opposita
- fresh
- soaking
- 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
- 238000000034 method Methods 0.000 title claims abstract description 25
- 238000004321 preservation Methods 0.000 title claims description 9
- IPCSVZSSVZVIGE-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O IPCSVZSSVZVIGE-UHFFFAOYSA-N 0.000 claims abstract description 74
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 45
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 45
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 45
- 235000021314 Palmitic acid Nutrition 0.000 claims abstract description 37
- WQEPLUUGTLDZJY-UHFFFAOYSA-N n-Pentadecanoic acid Natural products CCCCCCCCCCCCCCC(O)=O WQEPLUUGTLDZJY-UHFFFAOYSA-N 0.000 claims abstract description 36
- 238000002791 soaking Methods 0.000 claims abstract description 17
- 238000001035 drying Methods 0.000 claims abstract description 14
- 235000004879 dioscorea Nutrition 0.000 claims description 13
- 244000281702 Dioscorea villosa Species 0.000 claims description 12
- 230000002401 inhibitory effect Effects 0.000 claims description 6
- 230000009467 reduction Effects 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 abstract description 13
- 230000002335 preservative effect Effects 0.000 abstract description 13
- 235000006536 Dioscorea esculenta Nutrition 0.000 abstract description 10
- 238000002474 experimental method Methods 0.000 abstract description 5
- 231100000957 no side effect Toxicity 0.000 abstract description 2
- 230000002035 prolonged effect Effects 0.000 abstract description 2
- 230000015556 catabolic process Effects 0.000 abstract 1
- 238000006731 degradation reaction Methods 0.000 abstract 1
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 description 26
- YGSDEFSMJLZEOE-UHFFFAOYSA-N salicylic acid Chemical compound OC(=O)C1=CC=CC=C1O YGSDEFSMJLZEOE-UHFFFAOYSA-N 0.000 description 26
- 239000005711 Benzoic acid Substances 0.000 description 13
- 235000010233 benzoic acid Nutrition 0.000 description 13
- FJKROLUGYXJWQN-UHFFFAOYSA-N papa-hydroxy-benzoic acid Natural products OC(=O)C1=CC=C(O)C=C1 FJKROLUGYXJWQN-UHFFFAOYSA-N 0.000 description 13
- 229960004889 salicylic acid Drugs 0.000 description 13
- 241000238631 Hexapoda Species 0.000 description 10
- 208000027418 Wounds and injury Diseases 0.000 description 10
- 241000607479 Yersinia pestis Species 0.000 description 10
- 230000006378 damage Effects 0.000 description 10
- 201000010099 disease Diseases 0.000 description 10
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 10
- 239000000463 material Substances 0.000 description 10
- 208000014674 injury Diseases 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 7
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003814 drug Substances 0.000 description 3
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 2
- 235000011941 Tilia x europaea Nutrition 0.000 description 2
- 238000010306 acid treatment Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009920 food preservation Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000004571 lime Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 241001391944 Commicarpus scandens Species 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 239000002518 antifoaming agent Substances 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000000254 damaging effect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- KYYWBEYKBLQSFW-UHFFFAOYSA-N hexadecanoic acid Chemical compound CCCCCCCCCCCCCCCC(O)=O.CCCCCCCCCCCCCCCC(O)=O KYYWBEYKBLQSFW-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- 229920006395 saturated elastomer Polymers 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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 provides a fresh-keeping method of Tiegun Chinese yam. The fresh-keeping method comprises the following steps: soaking the cut of the dioscorea opposita in palmitic acid solution for 20-30 s, taking out, naturally drying, and storing at the temperature of 19-22 ℃. The concentration of the palmitic acid solution may be: 0.03g/L to 0.05 g/L. The dioscorea opposita thunb processed by the preservative can effectively inhibit incision browning and appearance quality degradation of the dioscorea opposita thunb, and the tissue state and freshness of the dioscorea opposita thunb are superior to those of a control experiment group; the storage time of the dioscorea opposita processed by the preservative can be prolonged to 6 days under the storage condition of 19-22 ℃; the concentration of the palmitic acid in the invention is within the safe dosage, and the palmitic acid is safe and has no side effect.
Description
Technical Field
The invention belongs to the technical field of food preservation, and particularly relates to a preservation method of Tiegun Chinese yam.
Background
The Chinese yam is a food with high nutritive value and homology of medicine and food, integrates three functions of delicious food, medicine and health care, and is a vegetable with homology of medicine and food published by the national ministry of health. The yam has the characteristics of convenience, nutrition and 100% edible rate, meets the requirements of people on diet in the current society, and is very popular with consumers. However, the dioscorea opposita stems are long and easy to break, so that the dioscorea opposita stems need to be cut before packaging and transportation, and the cuts are very easy to brown in the storage process. Browning can not only affect the appearance of the yam product, but also reduce the oxidation resistance of the yam product and affect the quality of the yam product, thereby reducing the commodity value of the yam product. The method utilizes the strong bactericidal property of lime to prevent mould from propagating on the yam cuts, thereby achieving the purpose of prolonging the storage time of the yams. However, lime has a strong damaging effect on the Chinese yam, and 1-3 cm of the head of the Chinese yam becomes hard, so that the taste is influenced and even the Chinese yam cannot be eaten. The methods such as low-temperature storage and heat treatment have poor effects and cannot be widely used.
Palmitic acid (palmitic acid), known as hexadecanoic acid, is a saturated higher fatty acid, white pearlescent flake. It is widely found in nature and almost all fats and oils contain palmitic acid components in various amounts. Used as precipitant, odorant and defoaming agent.
At present, no relevant report about the application of palmitic acid in the field of food preservation, particularly root vegetable preservation exists.
Disclosure of Invention
Aiming at the problems, the invention provides a method for inhibiting incision browning of dioscorea opposita.
The method for inhibiting the incision browning of the dioscorea opposita comprises the following steps: the incision of the dioscorea opposita was treated with palmitic acid solution.
Specifically, the method for inhibiting the incision browning of the dioscorea opposita comprises the following steps:
preparing a palmitic acid solution, soaking the cut of the dioscorea opposita in the prepared palmitic acid solution for 20-30 s, taking out, and naturally drying.
In the above method, the concentration of the palmitic acid solution (anhydrous ethanol as a solvent) may be: 0.03g/L to 0.05 g/L.
The dioscorea opposita is fresh and mature, and tissues with mechanical damage and diseases and insect pests are removed.
The soaking may be performed in an empty box that has been sterilized.
The application of the palmitic acid solution in the preservation of the dioscorea opposita belongs to the protection scope of the invention.
The application specifically can be as follows: inhibiting the cut of the Dioscorea opposita Thunb from browning; delaying the appearance quality reduction of the Tiegun yam; prolonging shelf life of rhizoma Dioscoreae.
The concentration of the palmitic acid solution can be 0.03 g/L-0.05 g/L.
The invention also provides a fresh-keeping method of the dioscorea opposita.
The invention provides a fresh-keeping method of Tiegun Chinese yam, comprising the following steps:
soaking the cut of the dioscorea opposita in palmitic acid solution for 20-30 s, taking out, naturally drying, and storing at the temperature of 19-22 ℃.
In the above preservation method, the concentration of the palmitic acid solution may be: 0.03g/L to 0.05 g/L.
The soaking may be performed in an empty box of a sterilized empty box.
The invention has the advantages that:
1. after the treatment of the preservative, the incision browning and appearance quality reduction of the dioscorea opposita can be effectively inhibited, and the tissue state and freshness of the dioscorea opposita are superior to those of a control experiment group (a salicylic acid treatment group and a benzoic acid treatment group);
2. the storage time of the dioscorea opposita processed by the preservative can be prolonged to 6 days under the storage condition of 20 ℃;
3. the concentration of the palmitic acid in the invention is within the safe dosage, and the palmitic acid is safe and has no side effect.
Drawings
FIG. 1 is a comparison graph of the browning degree of the incision on the 6 th day after the dioscorea opposita is treated with palmitic acid, salicylic acid and benzoic acid at different concentrations (0.03 g/L-0.05 g/L).
Detailed Description
The present invention will be described below with reference to specific examples, but the present invention is not limited thereto.
The experimental methods used in the following examples are all conventional methods unless otherwise specified; reagents, materials and the like used in the following examples are commercially available unless otherwise specified.
Examples 1,
A fresh-keeping method of Tiegun Chinese yam comprises the following steps:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: dissolving 0.03g of palmitic acid in 1L of absolute ethyl alcohol to prepare a 0.03g/L palmitic acid solution;
3. fresh-keeping step: placing the prepared palmitic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
Control test 1.1:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: dissolving 0.03g of salicylic acid in 1L of water to prepare a salicylic acid solution of 0.03 g/L;
3. fresh-keeping step: placing the prepared salicylic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
Control run 1.2:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: 0.03g of benzoic acid is dissolved in 1L of water to prepare 0.03g/L of benzoic acid solution;
3. fresh-keeping step: placing the prepared benzoic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
Examples 2,
A fresh-keeping method of Tiegun Chinese yam comprises the following steps:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: dissolving 0.04g of palmitic acid in 1L of absolute ethyl alcohol to prepare a 0.04g/L palmitic acid solution;
3. fresh-keeping step: placing the prepared palmitic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
Control experiment 2.1:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: dissolving 0.04g of salicylic acid in 1L of water to prepare a salicylic acid solution of 0.04 g/L;
3. fresh-keeping step: placing the prepared salicylic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
Control run 2.2:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: dissolving 0.04g of benzoic acid in 1L of water to prepare 0.04g/L of benzoic acid solution;
3. fresh-keeping step: placing the prepared benzoic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
Examples 3,
A fresh-keeping method of Tiegun Chinese yam comprises the following steps:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: dissolving 0.05g of palmitic acid in 1L of absolute ethyl alcohol to prepare a 0.05g/L palmitic acid solution;
3. fresh-keeping step: placing the prepared palmitic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
Control run 3.1:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: dissolving 0.05g of salicylic acid in 1L of water to prepare 0.05g/L of salicylic acid solution;
3. fresh-keeping step: placing the prepared salicylic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
Control run 3.2:
1. selection of materials: selecting fresh and mature rhizoma Dioscoreae, and removing tissue with mechanical injury and diseases and insect pests;
2. preparing a preservative: 0.05g of benzoic acid is dissolved in 1L of water to prepare 0.05g/L of benzoic acid solution;
3. fresh-keeping step: placing the prepared benzoic acid solution in a sterilized empty box, soaking the cut of the dioscorea opposita into the solution for 30s, taking out and naturally drying;
4. storing at 20 ℃.
The results of examples 1-3 and the respective control experiments are shown in FIG. 1.
FIG. 1 is a graph showing the comparison of the browning degree of the incision on the 6 th day after the treatment of Tiegun yam with different concentrations (0.03 g/L-0.05 g/L) of palmitic acid, salicylic acid and benzoic acid. The control group was treated with deionized water in the same way as the experimental group. As can be seen from FIG. 1, the wound browning was significantly suppressed in the case of the Tiegun yam treated with the palmitic acid solutions of 0.03g/L, 0.04g/L and 0.05g/L, respectively, relative to the salicylic acid and the benzoic acid at the same concentrations. Wherein, the treatment effect of the 0.03 g/L-0.05 g/L palmitic acid solution is not obviously different.
Claims (8)
1. A method for inhibiting incision browning of Dioscorea opposita Thunb comprises the following steps: the incision of the dioscorea opposita was treated with palmitic acid solution.
2. The method of claim 1, wherein: the method comprises the following steps:
preparing a palmitic acid solution, soaking the cut of the dioscorea opposita in the prepared palmitic acid solution for 20-30 s, taking out, and naturally drying.
3. The method according to claim 1 or 2, characterized in that: the concentration of the palmitic acid solution is as follows: 0.03g/L to 0.05 g/L.
4. A method according to claim 2 or 3, characterized in that: the soaking is carried out in an empty box of the sterilized empty boxes.
5. Application of palmitic acid solution in preservation of rhizoma Dioscoreae is provided.
6. Use according to claim 5, characterized in that: the application is as follows: inhibiting the cut of the Dioscorea opposita Thunb from browning; delaying the appearance quality reduction of the Tiegun yam; prolonging shelf life of rhizoma Dioscoreae.
7. A preservation method of Tiegun yam comprises the following steps:
soaking the cut of the dioscorea opposita in palmitic acid solution for 20-30 s, taking out, naturally drying, and storing at the temperature of 19-22 ℃.
8. The preservation method according to claim 7, characterized in that: the concentration of the palmitic acid solution is as follows: 0.03g/L to 0.05 g/L.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010587508.1A CN111685172A (en) | 2020-06-24 | 2020-06-24 | Preservation method of Tiegun yam |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010587508.1A CN111685172A (en) | 2020-06-24 | 2020-06-24 | Preservation method of Tiegun yam |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111685172A true CN111685172A (en) | 2020-09-22 |
Family
ID=72483126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010587508.1A Pending CN111685172A (en) | 2020-06-24 | 2020-06-24 | Preservation method of Tiegun yam |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111685172A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115474676A (en) * | 2022-09-15 | 2022-12-16 | 北京市农林科学院 | Fresh-cut purple yam slices with high antioxidant activity and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01256343A (en) * | 1988-04-04 | 1989-10-12 | Dai Ichi Kogyo Seiyaku Co Ltd | Fresh preservation of lyophyllum aggregatum and preservative |
| US5968498A (en) * | 1997-03-31 | 1999-10-19 | Okada; Toru | Freshness retaining gel composition |
| CN104365828A (en) * | 2014-10-14 | 2015-02-25 | 山东农业大学 | Method for preventing novel browning of fresh-cut Chinese yam |
| CN104982515A (en) * | 2015-07-30 | 2015-10-21 | 庞锦浩 | Chinese yam fresh-keeping technology |
| CN105076374A (en) * | 2015-07-23 | 2015-11-25 | 天全县西蜀雅禾生态农业开发有限公司 | Fresh keeping method of Chinese yam |
| CN105104505A (en) * | 2015-07-09 | 2015-12-02 | 宋永令 | Fresh-cut Chinese yam fresh keeping agent |
| CN106550982A (en) * | 2015-09-28 | 2017-04-05 | 谭仙梅 | A kind of preservation technique of Rhizoma Dioscoreae |
-
2020
- 2020-06-24 CN CN202010587508.1A patent/CN111685172A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01256343A (en) * | 1988-04-04 | 1989-10-12 | Dai Ichi Kogyo Seiyaku Co Ltd | Fresh preservation of lyophyllum aggregatum and preservative |
| US5968498A (en) * | 1997-03-31 | 1999-10-19 | Okada; Toru | Freshness retaining gel composition |
| CN104365828A (en) * | 2014-10-14 | 2015-02-25 | 山东农业大学 | Method for preventing novel browning of fresh-cut Chinese yam |
| CN105104505A (en) * | 2015-07-09 | 2015-12-02 | 宋永令 | Fresh-cut Chinese yam fresh keeping agent |
| CN105076374A (en) * | 2015-07-23 | 2015-11-25 | 天全县西蜀雅禾生态农业开发有限公司 | Fresh keeping method of Chinese yam |
| CN104982515A (en) * | 2015-07-30 | 2015-10-21 | 庞锦浩 | Chinese yam fresh-keeping technology |
| CN106550982A (en) * | 2015-09-28 | 2017-04-05 | 谭仙梅 | A kind of preservation technique of Rhizoma Dioscoreae |
Non-Patent Citations (1)
| Title |
|---|
| 马玉华等: "《火龙果高效栽培技术》", 30 April 2017, 贵州科技出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115474676A (en) * | 2022-09-15 | 2022-12-16 | 北京市农林科学院 | Fresh-cut purple yam slices with high antioxidant activity and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| WO2015000330A1 (en) | Method for anti-browning and color protecting preservation of litchi | |
| CN101507447A (en) | Fresh water fish cold-storage preservation method | |
| CN106900847B (en) | Bagged fresh-keeping method for camellia seed kernels | |
| CN104146290A (en) | Processing method of quick-frozen cooked portunus trituberculatus meat with original taste | |
| CH713366A2 (en) | Combined method for keeping fresh a non-frozen baozis with vegetable filling. | |
| CN101491322B (en) | Processing method of honey dried sweet potato | |
| CN111685172A (en) | Preservation method of Tiegun yam | |
| CN107279268A (en) | It is a kind of to extend the preservation method of apple storing time | |
| CN105053169B (en) | A kind of edibility strawberry compound antistaling agent and preparation method thereof | |
| CN105767147A (en) | Cold storage method of pomegranate fruits | |
| CN115152834A (en) | Kiwi fruit preservative and preparation and application methods thereof | |
| CN109566719B (en) | Method for auxiliary fresh-keeping of meat by using subcritical solvent | |
| CN106235113A (en) | The manufacture method of dried mango | |
| CN105815438A (en) | Litchi fresh-keeping agent and preparation method thereof | |
| JP4604195B2 (en) | Peeling cored cut apple freshness retention solution, freshness retention method and freshness retention package | |
| CN109527460A (en) | A kind of heart of filling class green vegetables quick freezing process preparation method | |
| CN112790242B (en) | Vacuum precooling fresh-keeping technology for harvesting leaf vegetables in high-temperature seasons | |
| CN106615082A (en) | Method for preserving mulberry fruits with coating film prepared from essential oil of three types of ginger | |
| JPH03201940A (en) | Preservation of raw vegetable to be eaten raw | |
| CN107212068A (en) | It is a kind of to extend double cold controlled atmospheric packing preservation methods of pork fresh phase | |
| CN111011475A (en) | Fumigating lettuce preservation method | |
| CN113925136A (en) | Making method of quick-frozen flavor beef | |
| CN107279272A (en) | A kind of fresh-cut potato preservation method | |
| CN106107683A (en) | The manufacture method that yellow peach is dry | |
| CN114128751B (en) | Method for inhibiting browning of stem cuts after picking of baby cabbage |
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: 20200922 |
|
| RJ01 | Rejection of invention patent application after publication |