CN112869065A - Process for making vegetable paper by using bamboo shoots - Google Patents
Process for making vegetable paper by using bamboo shoots Download PDFInfo
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- CN112869065A CN112869065A CN202011164809.XA CN202011164809A CN112869065A CN 112869065 A CN112869065 A CN 112869065A CN 202011164809 A CN202011164809 A CN 202011164809A CN 112869065 A CN112869065 A CN 112869065A
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- bamboo shoots
- vegetable paper
- spinach
- raw materials
- making vegetable
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- 235000013311 vegetables Nutrition 0.000 title claims abstract description 58
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 50
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 50
- 241001330002 Bambuseae Species 0.000 title claims abstract description 50
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 50
- 239000011425 bamboo Substances 0.000 title claims abstract description 50
- 238000000034 method Methods 0.000 title claims abstract description 31
- 230000008569 process Effects 0.000 title claims abstract description 24
- 241000219315 Spinacia Species 0.000 claims abstract description 26
- 235000009337 Spinacia oleracea Nutrition 0.000 claims abstract description 26
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 238000001816 cooling Methods 0.000 claims abstract description 13
- 238000005520 cutting process Methods 0.000 claims abstract description 13
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 13
- 238000007689 inspection Methods 0.000 claims abstract description 11
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- 239000011248 coating agent Substances 0.000 claims abstract description 7
- 238000000576 coating method Methods 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 206010033546 Pallor Diseases 0.000 claims description 6
- 238000000227 grinding Methods 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 5
- 239000002689 soil Substances 0.000 claims description 5
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 239000000084 colloidal system Substances 0.000 claims description 4
- 235000010413 sodium alginate Nutrition 0.000 claims description 4
- 229940005550 sodium alginate Drugs 0.000 claims description 4
- 239000000661 sodium alginate Substances 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000004278 EU approved seasoning Substances 0.000 claims description 3
- 239000000575 pesticide Substances 0.000 claims description 3
- 229940080313 sodium starch Drugs 0.000 claims description 3
- 239000000835 fiber Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 abstract description 3
- 229910052708 sodium Inorganic materials 0.000 abstract description 3
- 239000011734 sodium Substances 0.000 abstract description 3
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- 239000003086 colorant Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
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- 239000000047 product Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
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- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 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 description 1
- 241000894006 Bacteria Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000588724 Escherichia coli Species 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000005034 decoration Methods 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 230000007123 defense Effects 0.000 description 1
- 239000002274 desiccant Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000021158 dinner Nutrition 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000005176 gastrointestinal motility Effects 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 238000003892 spreading Methods 0.000 description 1
- 230000007480 spreading Effects 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000005406 washing Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/01—Instant products; Powders; Flakes; Granules
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a process for manufacturing vegetable paper by using bamboo shoots, which is characterized by comprising the following steps: the method comprises the following steps: s10, selecting raw materials; s20, cleaning the raw materials; s30, cutting; s40, softening and cooling; s50, crushing; s60, stirring; s70, homogenizing; s80, coating and baking; s90, seasoning; s100, quality inspection; s110, packaging; the invention is prepared from bamboo shoot and spinach as raw materials, fresh vegetables are processed into paste, then proper auxiliary materials and binders are added, and the paste is dried, rolled and formed, wherein the size of the paste is similar to that of a common business card. When the spinach is eaten, 2-3 pieces of vegetable paper with different types and colors can be stacked together, so that the nutritional ingredients of the bamboo shoots and the spinach are reserved, and the spinach is green, low in sugar, low in sodium and low in fat, and is instant, crisp, delicious and unique in flavor. Not only can be liked by consumers, but also has great significance for deep processing of a large number of inferior vegetables and avoiding corruption waste of the inferior vegetables, and in the processing process of the vegetable paper, the crude fiber is quite stable, the loss is small, and other components are almost completely preserved.
Description
Technical Field
The invention relates to the field of pulping and food, in particular to a process for manufacturing vegetable paper by using bamboo shoots.
Background
In recent years, a convenient food called vegetable paper (or paper vegetable), VegetablePaper, namely vegetable paper, is called edible paper (edible paper) by people, or is a paper-shaped food, not only retains the flavor and nutrient components of raw materials, but also has the characteristics of low sugar, low sodium, low fat and low heat, is crisp and delicious, has unique flavor, is very popular with consumers, mainly comprises two parts of rich vitamins and crude fibers, the vitamins are indispensable nutrient substances for the growth and development of human bodies, and the crude fibers (formed by the celluloses) have the effects of promoting digestion, gastrointestinal motility and defecation of the human bodies and also have positive health-preserving effect;
the vegetable paper is firstly developed by a small workshop in Japan in 1959, is technically improved and improved, and is popularized in the European market, but the development of the vegetable paper is not plain, and the vegetable paper is raised and fallen for a plurality of times, but the vegetable paper is started according to the low-carbon life principle, the investment on the vegetable paper is increased, more novel vegetable paper of more varieties is deeply researched and produced, the additional value of vegetables is improved, and the nutrient loss of the processed vegetable paper is also reduced; more importantly, the problems that vegetables are easy to rot and difficult to store are solved, the waste of crop resources is greatly reduced, and the problem of multiple purposes is solved.
Disclosure of Invention
The invention aims to provide a process for manufacturing vegetable paper by using bamboo shoots, which aims to solve the problems that the existing vegetables cannot be stored for a long time and the processed products have large nutrient loss in the background technology.
In order to achieve the above purpose, the invention adopts the technical scheme that: a process for manufacturing vegetable paper by using bamboo shoots is characterized by comprising the following steps: the method comprises the following steps:
s10, selecting raw materials; s20, cleaning the raw materials; s30, cutting; s40, softening and cooling; s50, crushing; s60, stirring; s70, homogenizing; s80, coating and baking; s90, seasoning; s100, quality inspection; and S110, packaging.
Further, the step of S10 comprises the following raw material selection: fresh and tender bamboo shoots and spinach which are not aged, rotten and deteriorated and have no pesticide pollution are used.
Further, S20, cleaning raw materials: removing bamboo shoot shell, root impurities and soil from the selected bamboo shoots and spinach, and cleaning with clear water.
Further, in step S30, splitting: cutting bamboo shoot into small pieces, cutting spinach into strips, and storing stems and leaves separately.
Further, the step S40, softening and cooling: blanching the bamboo shoot, spinach stalk and leaf, and then putting into cold water for cooling.
Further, at S50, crushing: the material was beaten using a machine and filtered.
Further, in the step S60, stirring: adding sodium alginate and starch in proportion, and then uniformly stirring the materials.
Further, at S70, homogenizing: grinding twice with colloid mill.
Further, the step S80 of coating and baking: the paste was spread and baked using an oven.
Further, the step of S90, seasoning: seasoning the vegetable paper by using seasonings.
Further, the step S100 of quality inspection: and detecting the dried slices according to the specification.
Further, the step S110 of packaging: and packaging the product qualified in quality inspection.
The invention has the beneficial effects that:
1. the invention is prepared from bamboo shoot and spinach as raw materials, fresh vegetables are processed into paste, then proper auxiliary materials and binders are added, and the paste is dried, rolled and formed, wherein the size of the paste is similar to that of a common business card. When the vegetable is eaten, 2-3 pieces of vegetable paper with different types and colors can be stacked together;
2. the invention not only retains the nutrient components of bamboo shoots and spinach, but also has the advantages of green, low sugar, low sodium, low fat, instant crisp and delicious taste and unique flavor. The vegetable paper is not only popular with consumers, but also has great significance for deep processing of a large number of inferior vegetables and avoiding decay and waste of the inferior vegetables, and during the processing of the vegetable paper, crude fibers are quite stable, the loss is small, and other components are almost completely preserved;
3. the invention can be used as snacks and dinners. Can be eaten dry or after being soaked in boiled water or beverage with similar taste. The paper is not classified into men, women, old and young, no matter at any time, can be purchased at any time when needed, or is prepared for eating, and is particularly convenient;
4. the invention is novel and has wide market, and because people are based on different living habits or environments, some people do not like to eat vegetables, especially children or the old; some people are limited by conditions and cannot eat vegetables in time (such as frontier defense, armies in island regions, long-distance transport drivers, field workers and the like). Parents want to be in the thousands of directions and hundreds of measures in order to make children eat a little more vegetables, and the effect is still difficult to achieve. A plurality of new-style vegetable papers attract the eyeballs and stomachs of people, so that the obesity patients can eat the weight-reducing vegetable papers; soft, fragrant and digestible vegetable paper is made for the elderly; the vegetable paper which is sprayed with fragrance, has various varieties and is just melted in the mouth is delivered to the mouth of a baby, and the like, which are huge markets.
Drawings
FIG. 1 is a process flow chart of the present invention for making vegetable paper with bamboo shoots.
Detailed Description
The description is to be construed as illustrative and explanatory only and is not intended to limit the scope of the present invention, as defined in the appended claims.
The concrete structure of the invention is as follows: a process for manufacturing vegetable paper by using bamboo shoots is characterized by comprising the following steps: the method comprises the following steps:
s10, selecting raw materials; s20, cleaning the raw materials; s30, cutting; s40, softening and cooling; s50, crushing; s60, stirring; s70, homogenizing; s80, coating and baking; s90, seasoning; s100, quality inspection; and S110, packaging.
Preferably, the step of S10 comprises the following steps: fresh and tender bamboo shoots and spinach which are not aged, rotten and deteriorated and have no pesticide pollution are used.
Preferably, the step S20, raw material washing: removing bamboo shoot shell, root impurities and soil from the selected bamboo shoots and spinach, and cleaning with clear water.
Preferably, in step S30, splitting: cutting bamboo shoot into small pieces, cutting spinach into strips, and storing stems and leaves separately.
Preferably, the step S40 of softening and cooling: blanching the bamboo shoot, spinach stalk and leaf, and then putting into cold water for cooling.
Preferably, in step S50, crushing: the material was beaten using a machine and filtered.
Preferably, the step S60 is that the material mixing: adding sodium alginate and starch in proportion, and then uniformly stirring the materials.
Preferably, at S70, homogenizing: grinding twice with colloid mill.
Preferably, the step S80, coating and baking: the paste was spread and baked using an oven.
Preferably, the step of S90, seasoning: seasoning the vegetable paper by using seasonings.
Preferably, the S100 and the quality inspection: and detecting the dried slices according to the specification.
Preferably, the step S110, packaging: and packaging the product qualified in quality inspection.
Example 1
The process for manufacturing the vegetable paper by using the bamboo shoots provided by the invention comprises the following steps:
1. taking 1000g of fresh, tender, non-aging, non-rotting, non-pesticide-pollution bamboo shoots and spinach, wherein the ratio of the bamboo shoots to the spinach is 8:2, removing bamboo shoot shells, root impurities and soil from the bamboo shoots and the spinach, and cleaning the bamboo shoots, the root impurities and the soil by using clear water;
2. then cutting the bamboo shoots into small blocks of about 10 mm multiplied by 10 mm, cutting the spinach into section strips of about 10 mm, and storing the stems and leaves separately;
3. putting the bamboo shoots into boiling water for blanching for 4 minutes, quickly fishing out the bamboo shoots, putting the bamboo shoots into cold water for cooling, then putting the spinach stems into the water for blanching for 2 minutes, blanching the leaves for half a minute, quickly fishing out the spinach stems, putting the spinach stems into the cold water for cooling completely;
4. immediately sending the fished raw materials to a kitchen multipurpose machine for pulping, filtering by a 100-mesh copper screen, and stirring: uniformly mixing the minced bamboo shoots and spinach according to the proportion of 0.6 percent of sodium alginate and 2 percent of starch; dissolving with warm water, mixing with the filtrate, pulping in kitchen multipurpose machine, and mixing.
5. Grinding twice with colloid mill, coarse grinding and fine grinding to obtain 200 mesh granules, mixing with various additives, and making the granule melt in the mouth
6. Taking down a partition board of an oven, pouring about 1.5 kg of paste, spreading, scraping to a thickness of about 3 mm by using a batten, immediately feeding the coated partition board into the oven for baking to prevent pollution and discoloration, baking for 50 minutes at 65 ℃ until the vegetable paper is tough, removing the piece, then blending a proper amount of potassium sorbate, nucleotide, soy sauce, white sugar, refined salt, monosodium glutamate and the like, uniformly spraying the mixture on the surface of the vegetable paper, then pressing, baking for a moment, taking out and cooling when a finished product is slightly hard;
7. after drying, the invention is subjected to quality inspection, the standard of the invention is that the appearance color is dark green, the moisture content is below 10%, the total number of bacteria is not more than 150/g, the number of escherichia coli is not more than 30/g, pathogenic bacteria cannot be detected, then the qualified product is put into a composite bag, a small bag of drying agent is put into the bag, and the bag is vacuumized and sealed, so that the invention can be stored for 6 months without softening at normal temperature, and the color is normal.
It should be noted that, in this document, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
The principles and embodiments of the present invention are explained herein using specific examples, which are presented only to assist in understanding the method and its core concepts of the present invention. The foregoing is only a preferred embodiment of the present invention, and it should be noted that there are objectively infinite specific structures due to the limited character expressions, and it will be apparent to those skilled in the art that a plurality of modifications, decorations or changes may be made without departing from the principle of the present invention, and the technical features described above may be combined in a suitable manner; such modifications, variations, combinations, or adaptations of the invention using its spirit and scope, as defined by the claims, may be directed to other uses and embodiments.
Claims (12)
1. A process for manufacturing vegetable paper by using bamboo shoots is characterized by comprising the following steps: the method comprises the following steps:
s10, selecting raw materials; s20, cleaning the raw materials; s30, cutting; s40, softening and cooling; s50, crushing; s60, stirring; s70, homogenizing; s80, coating and baking; s90, seasoning; s100, quality inspection; and S110, packaging.
2. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: and S10, selecting raw materials: fresh and tender bamboo shoots and spinach which are not aged, rotten and deteriorated and have no pesticide pollution are used.
3. A process for making vegetable paper from bamboo shoots as claimed in claims 1 and 2, characterized in that: and S20, cleaning raw materials: removing bamboo shoot shell, root impurities and soil from the selected bamboo shoots and spinach, and cleaning with clear water.
4. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: and S30, cutting: cutting bamboo shoot into small pieces, cutting spinach into strips, and storing stems and leaves separately.
5. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: and S40, softening and cooling: blanching the bamboo shoot, spinach stalk and leaf, and then putting into cold water for cooling.
6. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: s50, crushing: the material was beaten using a machine and filtered.
7. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: and S60, stirring: adding sodium alginate and starch in proportion, and then uniformly stirring the materials.
8. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: s70, homogenizing: grinding twice with colloid mill.
9. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: s80, coating and baking: the paste was spread and baked using an oven.
10. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: s90, seasoning: seasoning the vegetable paper by using seasonings.
11. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: s100, quality inspection: and detecting the dried slices according to the specification.
12. The process for making vegetable paper with bamboo shoots as claimed in claim 1, wherein: and S110, packaging: and packaging the product qualified in quality inspection.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011164809.XA CN112869065A (en) | 2020-10-27 | 2020-10-27 | Process for making vegetable paper by using bamboo shoots |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202011164809.XA CN112869065A (en) | 2020-10-27 | 2020-10-27 | Process for making vegetable paper by using bamboo shoots |
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| Publication Number | Publication Date |
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| CN112869065A true CN112869065A (en) | 2021-06-01 |
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| CN202011164809.XA Pending CN112869065A (en) | 2020-10-27 | 2020-10-27 | Process for making vegetable paper by using bamboo shoots |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777915A (en) * | 2022-08-30 | 2023-03-14 | 陕西科技大学 | Edible fungus slice food, edible fungus meat analogue and preparation method thereof |
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2020
- 2020-10-27 CN CN202011164809.XA patent/CN112869065A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115777915A (en) * | 2022-08-30 | 2023-03-14 | 陕西科技大学 | Edible fungus slice food, edible fungus meat analogue and preparation method thereof |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210601 |
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| WD01 | Invention patent application deemed withdrawn after publication |