CN112369491A - Preserved peanut sprout and preparation method thereof - Google Patents
Preserved peanut sprout and preparation method thereof Download PDFInfo
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- CN112369491A CN112369491A CN202011295197.8A CN202011295197A CN112369491A CN 112369491 A CN112369491 A CN 112369491A CN 202011295197 A CN202011295197 A CN 202011295197A CN 112369491 A CN112369491 A CN 112369491A
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- 235000020232 peanut Nutrition 0.000 title claims abstract description 92
- 241001553178 Arachis glabrata Species 0.000 title claims abstract 16
- 238000002360 preparation method Methods 0.000 title abstract description 7
- 235000000346 sugar Nutrition 0.000 claims abstract description 74
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- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000002791 soaking Methods 0.000 claims abstract description 18
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 9
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- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses preserved peanut sprout and a preparation method thereof, belonging to the field of food processing. Soaking high-quality peanut sprouts in a calcium chloride solution with the concentration of 0.5-1.0% for 90-120 min; then 0.2 to 0.5 percent of sodium bisulfite and 0.2 to 0.5 percent of citric acid are used for soaking for 45 to 60min, and then clear water is used for rinsing and draining; the drained peanut sprouts are sequentially scalded for 1-2min in boiling sugar solution with the concentration of 35-45%, 50-60% and 65-70%, and then poured into a jar together with sugar solution to be soaked for 10 h; finally, fishing out, draining and drying to obtain the finished product of the peanut sprout preserved fruit. The preserved fruit is semitransparent and soft, has consistent color and luster, regular strips, no sugar separated out on the surface, original peanut sprout flavor, moderate sweetness and no peculiar smell, can retain original nutritional components in the peanut sprouts to the maximum extent, and is suitable for wide consumers.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to preserved peanut sprout and a preparation method thereof.
Background
Peanut sprouts are young seedlings that grow from the germination of peanut kernels, also known as lettuce. The peanut sprouts are fragrant, sweet, delicious, fresh, tender and crisp, contain various vitamins and trace elements, and beneficial components such as fat, vegetable protein and the like which are easily absorbed by human bodies, and have various effects of promoting the intelligence of the human bodies, maintaining the normal functions of the human bodies, delaying senescence and the like. In addition, the peanut sprouts contain rich resveratrol, which is a polyphenol substance with high biological activity and a natural component with wide health care functions, and has the effects of oxidation resistance, tumor resistance, cancer resistance and the like.
Because the peanut buds have high water content, the peanut buds are easy to lose water and wither due to dry loss, and are easy to be infected by microorganisms and rotten after being mechanically damaged by collision and the like, so that the peanut buds are very difficult to store and keep fresh. In the prior art, peanut sprouts are processed into food such as hot pickled mustard tuber, peanut sprout sauce, tea and the like, for example, in Chinese patent application (publication No. CN101199334A), the peanut sprouts are naturally dried and dehydrated, pickled, hermetically fermented for 1 to 3 months, seasoned, sterilized and packaged into the peanut sprout hot pickled mustard tuber food, although the long-term storage is facilitated, the original nutritional value and the taste of the peanut sprouts are destroyed; for example, the chinese patent application (publication No. CN106163293A) relates to a method for preparing peanut sprout sauce, which comprises raw materials of peanut sprout dices, chicken, pepper, aniseed, garlic, etc., and has a relatively complex taste. At present, related food for making peanut sprouts into preserved fruits is less in the market.
Preserved fruits, also known as sweetmeats, are dry sugar-impregnated products that basically maintain the shape of fruits and vegetables. The preserved fruits are traditional local special products in China, are used as travel leisure foods and local special products, and are deeply loved by consumers. With the improvement of science and technology, productivity level and economic income, the consumption of preserved fruits is rapidly increased. Therefore, if modern scientific technology can be adopted to preserve the peanut buds, a new way for improving the deep processing of the peanut buds can be developed, and more remarkable economic and social benefits can be realized.
Disclosure of Invention
The invention aims to provide the peanut sprout preserved fruit which is semitransparent, soft, consistent in color and luster, neat in strip shape, free of sugar precipitation on the surface, moderate in sweetness and free of peculiar smell, capable of keeping the original nutrition composition of peanut sprouts to the maximum extent and suitable for being eaten by wide consumers and the preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing preserved peanut sprouts comprises the following steps:
(1) selecting fresh peanut buds with ivory-white roots, ivory-white hypocotyls, slightly light brown streaky cotyledons, 12-15cm long and 4-6mm diameter as raw materials of preserved fruit;
(2) removing cotyledon from peanut bud, cutting stem of preserved fruit into 4-5 cm/segment, and soaking in 0.5-1.0% calcium chloride solution for 90-120 min;
(3) soaking the soaked peanut sprouts in 0.2-0.5% of composite color protection solution for 45-60min, rinsing with clear water for 4-5 times, and draining for later use;
(4) putting the peanut sprouts treated in the step (3) into a boiling sugar solution with the concentration of 35-45%, blanching for a short time, and then pouring the peanut sprouts together with sugar solution into a jar to be soaked for 10 hours;
(5) fishing out the peanut sprouts treated in the step (4) and draining sugar liquid, increasing the concentration of the sugar liquid to 50-60%, boiling, blanching for a short time, and then pouring the peanut sprouts and the sugar liquid into a vat to be soaked for 10 hours;
(6) fishing out the peanut sprouts treated in the step (5), increasing the concentration of sugar liquid to 65-70% for boiling, blanching for a short time, and then pouring the peanut sprouts together with the sugar liquid into a cylinder for soaking for 10 hours;
(7) and (4) fishing out the peanut sprouts treated in the step (6), draining, then putting into a drying oven for drying, taking out after drying, and cooling to obtain a finished product of the preserved peanut sprouts.
Preferably, the mass ratio of the calcium chloride solution in the step (2) to the peanut sprouts is 2: 1.
Preferably, the mass ratio of the composite color protection liquid in the step (3) to the peanut sprouts is 2: 1.
Preferably, the composite color protection liquid is prepared by mixing sodium bisulfite and citric acid.
Preferably, the short time blanching in the step (4) is 1-2 min; the sugar permeating solution comprises the following components in parts by weight: 30-45 parts of white granulated sugar.
Preferably, the short time blanching in the step (5) is 1-2 min; the sugar permeating solution preparation process of the second sugar permeating comprises the following steps: adding white granulated sugar into the primary sugar-permeating solution after the primary sugar-permeating is used until the concentration of sugar is 50-60 degrees Bx.
Preferably, the short time blanching in the step (6) is 1-2min, and the sugar permeating solution for the third time sugar permeating is prepared by the following steps: adding white granulated sugar into the secondary sugar-permeating solution after the secondary sugar-permeating until the concentration of sugar is 65-70 degrees Bx.
Preferably, the drying temperature in the step (7) is 50 ℃, and the drying time is 8-10 h.
The invention also discloses the preserved peanut sprout prepared by any one of the preparation methods.
The invention has the beneficial effects that:
the invention has wide source of raw materials, moderate price, simple processing technology and low cost; the peanut sprouts are processed into preserved fruits, so that the problem of inconvenient transportation and storage of the peanut sprouts can be solved; the boiling sugar liquid of the product has short blanching time, and can retain the original nutrient composition in the peanut sprouts to the maximum extent; the produced preserved fruit product has excellent quality, unique flavor, sweet and delicious taste, can greatly improve the processing and utilization value of peanut sprouts, and has more remarkable economic and social benefits for realizing industrial upgrading.
Detailed Description
The present invention will be described in detail with reference to the following embodiments in order to further understand the features and technical means of the present invention and achieve the specific objects and functions of the present invention. It should be understood that the following examples are only illustrative of the present invention and are not intended to limit the scope of the present invention. Further, it should be understood that various modifications and changes may be made by those skilled in the art after reading the present disclosure, and such equivalents may fall within the scope of the invention as defined by the appended claims.
The physical and chemical index detection method comprises the following steps: detecting the total sugar content of the preserved peanut bud and fruit according to the GB/T10782-2006 regulation, detecting the water content of the preserved peanut bud and fruit according to the GB5009.3-2016 regulation, and detecting the total sugar content of the preserved peanut bud and fruit according to the GB/T10782-2006 regulation5009.34-2016 stipulating SO for preserved peanut sprout2And (5) detecting the content.
The microorganism index detection method comprises the following steps: detecting the total number of bacterial colonies, coliform group, salmonella, staphylococcus aureus and other pathogenic bacteria of the peanut bud preserved fruit according to the GB/T4789.24-2003 regulation.
The quality of the preserved peanut sprout is closely related to the aspects of color, texture, taste, smell, texture, sweetness and the like, the preserved peanut sprout with better quality is semitransparent and soft, has consistent color and luster, is neat in strip shape, has no sugar separated out on the surface, has the original flavor of the peanut sprout, has moderate sweetness and has no peculiar smell. The physical and chemical indexes and the microbial indexes of the preserved peanut sprouts can be expressed laterally through the quality.
The following examples evaluate the quality of the preserved peanut buds by the above indexes.
Example 1
The fresh peanut sprouts which are milk white in root, have no fibrous root, have ivory white hypocotyls and slightly light brown mottles in cotyledon, are 12-15cm long and 4-6mm in diameter are selected as the raw materials of the preserved fruit. Removing cotyledon from peanut sprout, cutting stem of preserved fruit into 4-5 cm/segment, soaking in 0.5-1.0% calcium chloride solution for 90-120min, soaking in 0.2-0.5% sodium bisulfite and citric acid for 45-60min, rinsing with water for 4-5 times, and draining. And (3) carrying out sugar permeation treatment for three times by adopting a multi-time sugar-adding boiling method, fishing out the treated peanut sprouts, draining, then putting into a drying oven for drying (the drying temperature is 50 ℃, and the time is 8-10h), taking out after drying, and cooling to obtain the finished products of the peanut sprouts.
Sensory indexes are as follows: color: golden yellow, slightly translucent; tissue morphology: the tissue is full, the strips are regular, and no sugar is separated out from the surface; taste and smell: soft, moderate sweetness and no peculiar smell, and has the original peanut bud flavor.
Physical and chemical indexes: total sugar content: 58 to 66 percent; moisture content: less than or equal to 20 percent; SO (SO)2The content is as follows: less than or equal to 0.2 percent.
Microorganism indexes are as follows: total number of colonies: less than or equal to 200 CFU/g; coliform group bacteria: less than or equal to 10 CFU/g; pathogenic bacteria: it was not detected.
Example 2
The fresh peanut sprouts which are milk white in root, have no fibrous root, have ivory white hypocotyls and slightly light brown mottles in cotyledon, are 12-15cm long and 4-6mm in diameter are selected as the raw materials of the preserved fruit. Removing cotyledon from peanut sprout, cutting stem of preserved fruit into 4-5 cm/segment, soaking in 0.5-1.0% calcium chloride solution for 90-120min, soaking in 0.2-0.5% sodium bisulfite and citric acid for 45-60min, rinsing with water for 4-5 times, and draining. The sugar permeating solution comprises the following components in parts by weight: 30 parts of white granulated sugar, and carrying out first sugar infiltration treatment. Adding white granulated sugar into the first sugar permeating solution after the first sugar permeating until the sugar concentration is 50 degrees Bx. And adding white granulated sugar into the second sugar permeating solution used after the second sugar permeating until the concentration of sugar is 70 degrees Bx. And fishing out the treated peanut sprouts, draining, then putting the peanut sprouts into a drying box for drying (the drying temperature is 50 ℃ and the time is 8-10h), taking out the peanut sprouts after drying, and cooling to obtain the finished products of the preserved peanut sprouts.
Sensory indexes are as follows: color: golden yellow, slightly translucent; tissue morphology: the tissue is full, the strips are regular, and no sugar is separated out from the surface; taste and smell: soft, moderate sweetness and no peculiar smell, and has the original peanut bud flavor.
Physical and chemical indexes: total sugar content: 60-63%; moisture content: less than or equal to 20 percent; SO (SO)2The content is as follows: less than or equal to 0.2 percent.
Microorganism indexes are as follows: total number of colonies: less than or equal to 200 CFU/g; coliform group bacteria: less than or equal to 10 CFU/g; pathogenic bacteria: it was not detected.
Example 3
The fresh peanut sprouts which are milk white in root, have no fibrous root, have ivory white hypocotyls and slightly light brown mottles in cotyledon, are 12-15cm long and 4-6mm in diameter are selected as the raw materials of the preserved fruit. Removing cotyledon from peanut sprout, cutting stem of preserved fruit into 4-5 cm/segment, soaking in 0.5-1.0% calcium chloride solution for 90-120min, soaking in 0.2-0.5% sodium bisulfite and citric acid for 45-60min, rinsing with water for 4-5 times, and draining. The sugar permeating solution comprises the following components in parts by weight: 37.5 parts of white granulated sugar, and carrying out first sugar infiltration treatment. Adding white granulated sugar into the first sugar permeating solution after the first sugar permeating until the sugar concentration is 60 degrees Bx. And adding white granulated sugar into the second sugar permeating solution used after the second sugar permeating until the concentration of sugar is 65 DEG Bx. And fishing out the treated peanut sprouts, draining, then putting the peanut sprouts into a drying box for drying (the drying temperature is 50 ℃ and the time is 8-10h), taking out the peanut sprouts after drying, and cooling to obtain the finished products of the preserved peanut sprouts.
Sensory indexes are as follows: color: golden yellow, slightly translucent; tissue morphology: the tissue is full, the strips are regular, and no sugar is separated out from the surface; taste and smell: soft, moderate sweetness and no peculiar smell, and has the original peanut bud flavor.
Physical and chemical indexes: total sugar content: 58 to 60 percent; moisture content: less than or equal to 20 percent; SO (SO)2The content is as follows: less than or equal to 0.2 percent.
Microorganism indexes are as follows: total number of colonies: less than or equal to 200 CFU/g; coliform group bacteria: less than or equal to 10 CFU/g; pathogenic bacteria: it was not detected.
Example 4
The fresh peanut sprouts which are milk white in root, have no fibrous root, have ivory white hypocotyls and slightly light brown mottles in cotyledon, are 12-15cm long and 4-6mm in diameter are selected as the raw materials of the preserved fruit. Removing cotyledon from peanut sprout, cutting stem of preserved fruit into 4-5 cm/segment, soaking in 0.5-1.0% calcium chloride solution for 90-120min, soaking in 0.2-0.5% sodium bisulfite and citric acid for 45-60min, rinsing with water for 4-5 times, and draining. The sugar permeating solution comprises the following components in parts by weight: 45 parts of white granulated sugar, and carrying out first sugar infiltration treatment. Adding white granulated sugar into the first sugar permeating solution after the first sugar permeating until the sugar concentration is 55 degrees Bx. And adding white granulated sugar into the second sugar permeating solution used after the second sugar permeating until the sugar concentration is 67.5 DEG Bx. And fishing out the treated peanut sprouts, draining, then putting the peanut sprouts into a drying box for drying (the drying temperature is 50 ℃ and the time is 8-10h), taking out the peanut sprouts after drying, and cooling to obtain the finished products of the preserved peanut sprouts.
Sensory indexes are as follows: color: golden yellow, slightly translucent; tissue morphology: the tissue is full, the strips are regular, and no sugar is separated out from the surface; taste and smell: soft, moderate sweetness and no peculiar smell, and has the original peanut bud flavor.
Physical and chemical indexes: total sugar content: 62 to 66 percent; moisture content: less than or equal to 20 percent; SO (SO)2The content is as follows: less than or equal to 0.2 percent.
Microorganism indexes are as follows: total number of colonies: less than or equal to 200 CFU/g; coliform group bacteria: less than or equal to 10 CFU/g; pathogenic bacteria: it was not detected.
The foregoing detailed description of the preferred embodiments of the invention has been presented. It should be understood that numerous modifications and variations could be devised by those skilled in the art in light of the present teachings without departing from the inventive concepts. Therefore, the technical solutions available to those skilled in the art through logic analysis, reasoning and limited experiments based on the prior art according to the concept of the present invention should be within the scope of protection defined by the claims.
Claims (9)
1. A method for preparing preserved peanut sprouts comprises the following steps:
pretreating raw materials;
hardening treatment;
color protection treatment;
gradient sugar permeability treatment;
draining the wet preserved fruits; and
and (5) drying.
2. The method of manufacturing of claim 1, wherein:
the gradient sugar permeability treatment comprises the following steps:
sugar infiltration for the first time: placing the hardened peanut sprouts in a boiling sugar solution with the concentration of 35% -45% for blanching, and then pouring the peanut sprouts together with sugar liquid into a jar for soaking for 10 hours;
and (3) sugar permeation for the second time: the peanut sprouts subjected to the first sugar infiltration treatment are placed in boiling sugar solution with the concentration of 50% -60% for blanching, and then are poured into a jar together with sugar liquid for soaking for 10 hours;
sugar infiltration for three times: and (3) blanching the peanut sprouts subjected to the secondary sugar infiltration treatment in a boiling sugar solution with the concentration of 65-70%, and then pouring the peanut sprouts together with sugar liquor into a cylinder for soaking for 10 hours.
3. The method of manufacturing of claim 2, wherein:
the first blanching time is 1-2 min; the secondary blanching time is 1-2 min; the time for the third blanching is 1-2 min.
4. The method of manufacturing of claim 2, wherein:
the sugar permeating solution for the first time comprises 30-45 parts of white granulated sugar;
adding white granulated sugar into the primary sugar-permeating solution used in the primary sugar-permeating until the sugar concentration is 50-60 DEG Bx;
and adding white granulated sugar into the sugar permeating solution for the third time from the sugar permeating solution for the second time after the sugar permeating solution for the second time is used until the concentration of the sugar is 65-70 DEG Bx.
5. The method of manufacturing of claim 1, wherein:
the hardening treatment comprises the following steps: soaking the raw materials in 0.5-1.0% calcium chloride solution for 90-120 min;
the using amount of the calcium chloride solution is 2 times of that of peanut sprouts.
6. The method of manufacturing of claim 1, wherein:
the color protection treatment comprises the following steps: soaking the composite color protection solution with the concentration of 0.2-0.5% for 45-60 min;
the use amount of the composite color protection liquid is 2 times of that of peanut buds.
7. The method of manufacturing of claim 6, wherein:
the composite color protection liquid is prepared by mixing sodium bisulfite and citric acid according to any ratio.
8. The method of manufacturing of claim 1, wherein:
the drying treatment temperature is 50 ℃, and the treatment time is 8-10 h.
9. A preserved peanut sprout prepared by the method of any one of claims 1-8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011295197.8A CN112369491B (en) | 2020-11-18 | 2020-11-18 | Preserved peanut sprout and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011295197.8A CN112369491B (en) | 2020-11-18 | 2020-11-18 | Preserved peanut sprout and preparation method thereof |
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| CN104585457A (en) * | 2015-01-28 | 2015-05-06 | 漳州市同裕食品有限公司 | Salty pumpkin preserves and preparation method thereof |
| CN104770552A (en) * | 2015-04-16 | 2015-07-15 | 浙江小二黑食品有限公司 | Processing method of novel candied peas |
| CN104855665A (en) * | 2015-06-11 | 2015-08-26 | 山东农业大学 | Preparation method of low-sugar preserved ginger |
| CN105394302A (en) * | 2015-10-13 | 2016-03-16 | 李志强 | Processing technology of preserved cattle heart-shaped apricots |
| CN106106969A (en) * | 2016-06-23 | 2016-11-16 | 西华大学 | The method that lemon preserved fruit prepared by sugar is oozed in a kind of repeatedly freezing and segmentation |
| CN111543610A (en) * | 2020-04-27 | 2020-08-18 | 华中农业大学 | Preparation method of original-taste peanut sprout semi-finished product |
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| CN102246881A (en) * | 2011-07-12 | 2011-11-23 | 广东省农业科学院蚕业与农产品加工研究所 | Method for preparing preserved fruits |
| CN104585457A (en) * | 2015-01-28 | 2015-05-06 | 漳州市同裕食品有限公司 | Salty pumpkin preserves and preparation method thereof |
| CN104770552A (en) * | 2015-04-16 | 2015-07-15 | 浙江小二黑食品有限公司 | Processing method of novel candied peas |
| CN104855665A (en) * | 2015-06-11 | 2015-08-26 | 山东农业大学 | Preparation method of low-sugar preserved ginger |
| CN105394302A (en) * | 2015-10-13 | 2016-03-16 | 李志强 | Processing technology of preserved cattle heart-shaped apricots |
| CN106106969A (en) * | 2016-06-23 | 2016-11-16 | 西华大学 | The method that lemon preserved fruit prepared by sugar is oozed in a kind of repeatedly freezing and segmentation |
| CN111543610A (en) * | 2020-04-27 | 2020-08-18 | 华中农业大学 | Preparation method of original-taste peanut sprout semi-finished product |
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