CN112914062A - 一种即食冻干黄花菜及其加工方法 - Google Patents
一种即食冻干黄花菜及其加工方法 Download PDFInfo
- Publication number
- CN112914062A CN112914062A CN202110222245.9A CN202110222245A CN112914062A CN 112914062 A CN112914062 A CN 112914062A CN 202110222245 A CN202110222245 A CN 202110222245A CN 112914062 A CN112914062 A CN 112914062A
- Authority
- CN
- China
- Prior art keywords
- daylily
- container
- day lily
- blanching
- seasoning
- 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
- 241000756137 Hemerocallis Species 0.000 title claims abstract description 79
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 206010033546 Pallor Diseases 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000001816 cooling Methods 0.000 claims description 13
- 238000009777 vacuum freeze-drying Methods 0.000 claims description 11
- 238000005516 engineering process Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000110 cooling liquid Substances 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 abstract description 5
- 102000004190 Enzymes Human genes 0.000 description 14
- 108090000790 Enzymes Proteins 0.000 description 14
- 230000009849 deactivation Effects 0.000 description 11
- 239000000047 product Substances 0.000 description 9
- 230000000694 effects Effects 0.000 description 3
- 235000002639 sodium chloride Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 241001654189 Lycoris aurea Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 229940041514 candida albicans extract Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000005056 compaction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000003467 diminishing effect Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- -1 etc. Substances 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 238000007667 floating Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000006651 lactation Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 229910001220 stainless steel Inorganic materials 0.000 description 1
- 239000010935 stainless steel Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000003765 sweetening agent Substances 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
- 239000012138 yeast extract Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
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
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23B7/005—Preserving by heating
- A23B7/0053—Preserving by heating by direct or indirect contact with heating gases or liquids
-
- 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
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
本发明公开了一种即食冻干黄花菜的加工方法,本发明方法在对黄花菜进行烫漂杀青时可以防止黄花菜出现散苞开花现象,并且在烫漂杀青的同时就可以对黄花菜进行调味,工序简便。本发明方法加工的黄花菜产品为即食产品,口感酥脆,食用方便,可作为旅游食品和休闲食品,满足不同消费需求。
Description
技术领域
本发明属于农产品加工技术领域,具体涉及一种即食冻干黄花菜及其加工方法。
背景技术
黄花菜又名“金针菜”、“忘忧草”,“萱草”,系百合科萱草属多年生“药食两用”植物,富含糖类、蛋白质、脂类、维生素、黄酮类、β-胡萝卜素以及多种矿物质,作为药用具有催乳、止血、消炎、清热、利湿、消食、明目、安神补脑和抗氧化等功效。其可食用的部分为花蕾,味鲜质嫩,但开花后就会产生纤维感,影响食用品质,通常将会当成废弃物处理。黄花菜采摘后贮藏性能差,易开花和腐烂变质,造成重大经济损失。因此黄花采摘后需要尽快加工处理。
目前黄花菜加工产品主要为干制菜和冷冻黄花菜等,需烹饪后食用或作为其他产品的配料使用,缺少即食产品,不适合当代快节奏的都市生活。此外,在黄花菜加工过程中通常包括杀青步骤,杀青可以破坏酶的活性,防止黄花菜褐变,是影响成品色泽和品质的一个关键步骤。常用杀青方法为蒸汽杀青、烫漂杀青和微波杀青。蒸汽杀青法为传统方法,能耗高;微波杀青法设备投资大;烫漂杀青法简便易行,但烫漂时黄花菜会出现散苞开花现象,外观形态不佳,不受消费者喜欢。
发明内容
为了解决现有技术中存在的不足,本发明的一个目的是提供一种即食冻干黄花菜,食用方便,易于保存。本发明的另一个目的是提供所述即食冻干黄花菜的加工方法,加工过程中黄花菜不会散苞开花。
为了实现上述目的,本发明的一个方面提供了一种即食冻干黄花菜的加工方法,包括以下步骤:
(1)原料选择、清洗:选择新鲜、无损、尚未开花的黄花菜,用水洗净,沥去水份;
(2)烫漂杀青与调味:将清洗后的黄花菜装入烫漂容器中,用可固定在容器上的盖子压住黄花菜,固定盖子,然后将该容器浸没于调味液中,对容器里的黄花菜进行烫漂杀青与调味;
(3)冷却:烫漂杀青后的黄花菜用冷却液或冷风进行冷却;
(4)真空冷冻干燥:采用真空冷冻干燥技术对冷却后的黄花菜进行干燥处理。
其中,所述烫漂容器为带网眼或网格的容器,液体可以进入和流出,但黄花菜不会从容器里漏出。
本发明还提供用上述方法加工的即食冻干黄花菜。
本发明具有以下有益效果:
1.本发明的黄花菜产品为即食产品,打开包装即可食用,食用方便,可作为旅游食品和休闲食品,满足不同消费需求。
2.本发明方法将黄花菜浸没于调味液中进行烫漂杀青,在烫漂杀青的同时就可以对黄花菜进行调味,使烫漂杀青与调味在同一个步骤中完成,简化了加工工序。此外,当烫漂容器浸没于调味液里时,由于容器里的黄花菜被盖子压住,既可防止容器里的黄花菜漂浮溢出,又可避免黄花菜在烫漂杀青过程中出现散苞开花现象。
3.本发明采用真空冷冻干燥技术制备即食黄花菜,能够较好地保持黄花菜原有的营养成分,产品口感酥脆。
具体实施方式
下面结合具体实施例对本发明作进一步阐述。这些实施例仅是出于解释说明的目的,而不是限制本发明的范围和实质。
如无特殊声明,在本发明中使用的技术和科学术语具有与本发明所属技术领域的普通技术人员通常理解的相同含义,涉及到的%均为重量百分比。
采用下述步骤加工即食冻干黄花菜:
(1)原料选择、清洗:选择新鲜、无损、尚未开花的黄花菜,用水洗净,沥去水份。
(2)烫漂杀青与调味:将清洗后的黄花菜装入带网眼或网格容器中,用可固定在容器上的盖子压住黄花菜,固定盖子,然后将该容器浸没于调味液中,对容器里的黄花菜进行烫漂杀青与调味。
容器的网眼或网格允许液体进入和流出,但不会漏出黄花菜。可固定在容器上的盖子可以不带网眼或网格,也可以带网眼或网格,只要能够压住黄花菜并且能够阻挡黄花菜漏出容器即可。容器和盖子的材质需符合食品加工要求,并且耐高温烫漂。
黄花菜被盖子的压紧程度对杀青与调味效果影响很大。如果盖子把黄花菜压得过紧,黄花菜会变形,并且影响调味液渗进黄花菜;如果盖子把黄花菜压得过松,黄花菜在烫漂杀青过程中可能出现散苞开花现象。需通过试验确定适宜的压紧程度。
调味液中可以含有盐、味精、酱油、酒、番茄酱、黄豆酱、酵母提取物、香辛料、甜味剂、酸味剂等调味料和食品添加剂中的一种或多种,其组成成分和比例根据需要调制的口味而定。调味液的温度预先调至烫漂杀青所需的温度甚至更高。
烫漂杀青温度和烫漂杀青时间均会影响产品的口感、营养成分和外观等品质,可通过试验确定适宜的烫漂杀青温度和时间。
(3)冷却:烫漂杀青后的黄花菜用冷却液或冷风进行冷却。
冷却液可以是水,也可以是组成成分和比例与步骤(2)中的调味液相同或不同的调味液。用冷却液冷却时可以采用浸泡法或喷淋法。冷却速度尽可能快,以便减少黄花菜营养成分损失。
(4)真空冷冻干燥:采用真空冷冻干燥技术对冷却后的黄花菜进行干燥处理。
实施例1
采用下述步骤加工即食冻干黄花菜:
(1)原料选择、清洗:选择新鲜、无损、尚未开花的黄花菜,用水洗净,沥去水份。
(2)烫漂杀青与调味:将清洗后的黄花菜装入带网眼的不锈钢容器中,用可固定在容器上的盖子压住黄花菜,固定盖子,然后将该容器浸没于90℃的调味液中,对容器里的黄花菜进行烫漂杀青与调味,烫漂杀青温度为85~90℃,烫漂杀青时间为1.5分钟。
调味液的组成为:白砂糖5%,食盐2%,味精0.2%,其余为水。
(3)冷却:烫漂杀青后的黄花菜用温度不超过25℃的调味液浸泡冷却,调味液的组成与步骤(2)中的调味液相同,冷却后沥去液体。
(4)真空冷冻干燥:采用真空冷冻干燥技术对冷却后的黄花菜进行干燥处理,即得即食冻干黄花菜。
实施例2
采用下述步骤加工即食冻干黄花菜:
(1)原料选择、清洗:选择新鲜、无损、尚未开花的黄花菜,用水洗净,沥去水份。
(2)烫漂杀青与调味:将清洗后的黄花菜装入带网格的食品级塑料容器中,用可固定在容器上的盖子压住黄花菜,固定盖子,然后将该容器浸没于95~100℃的调味液中,对容器里的黄花菜进行烫漂杀青与调味,烫漂杀青温度为90℃以上,烫漂杀青时间为1分钟。
调味液的组成为:食盐2%,麻辣鲜0.5%,其余为水。
(3)冷却:烫漂杀青后的黄花菜用冷风进行冷却。
(4)真空冷冻干燥:采用真空冷冻干燥技术对冷却后的黄花菜进行干燥处理,即得即食冻干黄花菜。
Claims (2)
1.一种即食冻干黄花菜的加工方法,包括以下步骤:
(1)原料选择、清洗:选择新鲜、无损、尚未开花的黄花菜,用水洗净,沥去水份;
(2)烫漂杀青与调味:将清洗后的黄花菜装入容器中,用可固定在容器上的盖子压住黄花菜,固定盖子,然后将该容器浸没于调味液中,对容器里的黄花菜进行烫漂杀青与调味;
(3)冷却:烫漂杀青后的黄花菜用冷却液或冷风进行冷却;
(4)真空冷冻干燥:采用真空冷冻干燥技术对冷却后的黄花菜进行干燥处理。
其中,所述容器为带网眼或网格的容器,并且黄花菜不会从容器里漏出。
2.用权利要求1所述方法制得的即食冻干黄花菜。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110222245.9A CN112914062A (zh) | 2021-03-04 | 2021-03-04 | 一种即食冻干黄花菜及其加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN202110222245.9A CN112914062A (zh) | 2021-03-04 | 2021-03-04 | 一种即食冻干黄花菜及其加工方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN112914062A true CN112914062A (zh) | 2021-06-08 |
Family
ID=76172515
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN202110222245.9A Pending CN112914062A (zh) | 2021-03-04 | 2021-03-04 | 一种即食冻干黄花菜及其加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN112914062A (zh) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115669885A (zh) * | 2022-09-15 | 2023-02-03 | 祁东县花仙子农业发展有限公司 | 一种具有保全营养的黄花菜食品制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103283819A (zh) * | 2013-04-19 | 2013-09-11 | 四川省宕府王食品有限责任公司 | 一种真空冷冻干燥黄花的加工方法 |
CN105266081A (zh) * | 2015-10-19 | 2016-01-27 | 西华大学 | 一种即食黄花菜的制作方法 |
CN112314694A (zh) * | 2020-11-20 | 2021-02-05 | 爱芙帝(宁夏)科技有限公司 | 一种黄花菜的冻干工艺 |
-
2021
- 2021-03-04 CN CN202110222245.9A patent/CN112914062A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103283819A (zh) * | 2013-04-19 | 2013-09-11 | 四川省宕府王食品有限责任公司 | 一种真空冷冻干燥黄花的加工方法 |
CN105266081A (zh) * | 2015-10-19 | 2016-01-27 | 西华大学 | 一种即食黄花菜的制作方法 |
CN112314694A (zh) * | 2020-11-20 | 2021-02-05 | 爱芙帝(宁夏)科技有限公司 | 一种黄花菜的冻干工艺 |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN115669885A (zh) * | 2022-09-15 | 2023-02-03 | 祁东县花仙子农业发展有限公司 | 一种具有保全营养的黄花菜食品制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104522551B (zh) | 一种高纤维重组芦笋脆片的制作方法 | |
CN102630743B (zh) | 高复水性笋干的生产工艺 | |
CN108936424B (zh) | 一种真空脉动与负压脉冲喷动微波联合干燥黄瓜的方法 | |
AU2020201318B1 (en) | Manufacturing method of high-brittleness mashed potato chips with red rose petals | |
CN104222261A (zh) | 一种果蔬酥片的冷冻干燥制备方法 | |
CN104366440A (zh) | 一种脱水山胡椒辣椒酱的加工方法 | |
CN112914062A (zh) | 一种即食冻干黄花菜及其加工方法 | |
CN106538984B (zh) | 一种梅汁糟卤蛋及其制备方法 | |
CN108685067A (zh) | 一种秋葵泡菜及其制作方法 | |
CN109430749A (zh) | 一种富硒果蔬脆的生产方法 | |
CN102293308A (zh) | 糖冬瓜条的加工方法 | |
CN108041560A (zh) | 一种山胡椒酱的加工方法 | |
CN107510009A (zh) | 一种大蒜的腌制方法 | |
CN110089732B (zh) | 一种羊肚菌菌柄脆粒的制备方法 | |
CN102813145B (zh) | 一种荔枝休闲食品及其加工方法 | |
CN110651976A (zh) | 一种即食清水笋的加工方法 | |
KR20200134099A (ko) | 산야초 백숙 제조방법 및 그에 의해 제조된 산야초 백숙 | |
KR102677947B1 (ko) | 김치의 현지화 생산을 위한 발효물 제조방법 및 이를 이용한 김치 | |
CN114886099B (zh) | 一种去皮饼状干罗汉果及其制备方法 | |
KR101946564B1 (ko) | 미역취를 이용한 김치 제조방법 | |
CN107853644A (zh) | 一种即食香脆辣椒食品的生产方法 | |
KR100823350B1 (ko) | 콩나물 김치의 제조방법 | |
CN105995930A (zh) | 营养丰富的牛肉酱的制备方法 | |
CN106720257A (zh) | 一种延长去皮油莎豆保质期的方法 | |
CN106213458A (zh) | 猴头菇肉酱的制备方法 |
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 | ||
WD01 | Invention patent application deemed withdrawn after publication | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210608 |