CN113519798A - Processing technology of slow-baking product - Google Patents
Processing technology of slow-baking product Download PDFInfo
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- CN113519798A CN113519798A CN202110797427.9A CN202110797427A CN113519798A CN 113519798 A CN113519798 A CN 113519798A CN 202110797427 A CN202110797427 A CN 202110797427A CN 113519798 A CN113519798 A CN 113519798A
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- product
- slow
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- 238000005516 engineering process Methods 0.000 title claims abstract description 9
- 239000000047 product Substances 0.000 claims abstract description 95
- 239000002994 raw material Substances 0.000 claims abstract description 38
- 235000013311 vegetables Nutrition 0.000 claims abstract description 26
- 238000004140 cleaning Methods 0.000 claims abstract description 25
- 238000000034 method Methods 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 14
- 230000008014 freezing Effects 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000011265 semifinished product Substances 0.000 claims abstract description 11
- 230000003750 conditioning effect Effects 0.000 claims abstract description 10
- 238000005520 cutting process Methods 0.000 claims abstract description 10
- 239000000575 pesticide Substances 0.000 claims abstract description 10
- 230000000249 desinfective effect Effects 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 238000007493 shaping process Methods 0.000 claims abstract description 4
- 238000003556 assay Methods 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 6
- 238000007689 inspection Methods 0.000 claims description 6
- 229910052751 metal Inorganic materials 0.000 claims description 6
- 239000002184 metal Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000002372 labelling Methods 0.000 claims description 5
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims description 3
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims description 3
- 241000507379 Coleanthus subtilis Species 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 239000005708 Sodium hypochlorite Substances 0.000 claims description 3
- 230000001143 conditioned effect Effects 0.000 claims description 3
- 229910052755 nonmetal Inorganic materials 0.000 claims description 3
- 238000012216 screening Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 3
- 230000003068 static effect Effects 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 description 5
- 229920002472 Starch Polymers 0.000 description 4
- 235000019698 starch Nutrition 0.000 description 4
- 239000008107 starch Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229920001277 pectin Polymers 0.000 description 2
- 235000010987 pectin Nutrition 0.000 description 2
- 239000001814 pectin Substances 0.000 description 2
- 159000000000 sodium salts Chemical class 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 1
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 1
- 235000001270 Allium sibiricum Nutrition 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 1
- 235000006481 Colocasia esculenta Nutrition 0.000 description 1
- 244000205754 Colocasia esculenta Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000029142 excretion Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- XAEFZNCEHLXOMS-UHFFFAOYSA-M potassium benzoate Chemical compound [K+].[O-]C(=O)C1=CC=CC=C1 XAEFZNCEHLXOMS-UHFFFAOYSA-M 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 230000036186 satiety Effects 0.000 description 1
- 235000019627 satiety Nutrition 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
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/105—Sweet potatoes
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
- A23L19/12—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops of potatoes
- A23L19/18—Roasted or fried products, e.g. snacks or chips
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a processing technology of a slow-baking product, and belongs to the technical field of vegetable processing. A processing technology of a slow-baking product comprises the following steps: s1: preparing before slow baking: pretreating qualified raw materials of the pesticide to obtain a preprocessed finished product, wherein the pretreatment comprises conditioning, disinfecting, cleaning and cutting; s2: slowly baking: slowly baking the preprocessed finished product by an air heater at the temperature of 60-80 ℃ for 4-6h to obtain a semi-finished product with the water content of 70-75%; s3: freezing: freezing and shaping the semi-finished product to obtain a prefabricated product; s4: and (4) quantitative packaging and preservation of the delivered goods: and (4) quantitatively subpackaging the prefabricated products into bags to obtain the bagged products. The method can lock the original flavor of the product to the maximum extent, and has simple processing and wide application.
Description
Technical Field
The invention relates to the field of vegetable processing, in particular to a processing technology of a slow-baking product.
Background
With the increasing desire of people to improve stature, the desire to lose weight is continuously increased, and the demand on the original vegetables is higher and higher.
Because vegetables contain a large amount of vitamin c and pectin, the pectin can help organisms to remove redundant cholesterol, and plays a role in preventing arteriosclerosis; the vegetable contains abundant potassium salt, which can promote myocardial activity. In addition, the sodium salt in the vegetables is little, and even if a lot of vegetables are eaten, the sodium salt in the organism can not be increased, thereby being beneficial to the reduction of the blood pressure. Furthermore, eating more vegetables is beneficial to losing weight, because the vegetables have large volume, people can easily feel satiety, the intake of staple foods such as other meat, rice and the like can be reduced, and if the intake of starch fat foods is increased, because the starch fat foods contain the hotbed chives which can prevent sugar from being changed into fat, and the fiber structure of the starch fat foods is rough, the starch fat foods can stimulate the peristalsis of intestines, accelerate the excretion of lipid, and further can make people quickly thin.
How to furthest lock the original taste of vegetables and process the vegetables into edible ripeness is a problem which is urgently needed to be solved at present.
Disclosure of Invention
1. Technical problem to be solved
Aiming at the problems in the prior art, the invention aims to provide a processing technology of a slow-baking product, which can lock the original flavor of the product to the maximum extent, and has simple processing and wide application.
2. Technical scheme
In order to solve the above problems, the present invention adopts the following technical solutions.
A processing technology of a slow-baking product comprises the following steps:
s1: preparing before slow baking: pretreating qualified raw materials of the pesticide to obtain a preprocessed finished product, wherein the pretreatment comprises conditioning, disinfecting, cleaning and cutting;
s2: slowly baking: slowly baking the preprocessed finished product by an air heater at the temperature of 60-80 ℃ for 4-6h to obtain a semi-finished product with the water content of 70-75%;
s3: freezing: freezing and shaping the semi-finished product to obtain a prefabricated product;
s4: and (4) quantitative packaging and preservation of the delivered goods: quantitatively subpackaging the prefabricated product into bags to obtain the subpackaged bagged product;
s5: and (4) assay: carrying out moisture assay on the products which are subpackaged into bags, and carrying out moisture assay on the products which are subpackaged into bags by adopting a drying and reducing method, wherein the drying and reducing method is to carry out the products which are subpackaged into bags; drying at 105 deg.C for 4 hr for water assay to obtain qualified product;
S6: and (3) storage: storing the product with qualified moisture in an environment with the temperature lower than-18 ℃ to obtain a stored product;
s7: selecting: placing the preserved product on a static conveyor belt, manually selecting, and selecting out the product containing impurities and over-high and over-low water content to obtain a qualified product;
s8: screening: detecting qualified products by a metal detector and an X-ray machine, and selecting products containing metal foreign matters and nonmetal foreign matters with high density to obtain qualified slow-baking products;
s9: collecting: and sequentially bagging, labeling and boxing the qualified slow-baking products to obtain boxed slow-baking products.
Preferably, the raw materials qualified for the pesticide are bulbous vegetables.
Preferably, the bulbous vegetables are any one or more of onion, potato, sweet potato, radish, cauliflower, cabbage and taro.
Preferably, the pretreatment sequence of the raw materials qualified in pesticide is conditioning, cleaning, disinfecting and cutting off in the process of preparing the raw materials before slow baking; the conditioning is to remove impurities attached to the raw materials and some pedicles, roots and rotten raw materials of the raw materials; the cleaning is divided into three times of cleaning, wherein the first time of cleaning is to wash off the mud grass worms on the conditioned raw materials, the second time of cleaning is to clean attachments on the raw materials, and the third time of cleaning is to check whether the attachments exist on the raw materials and clean the raw materials with the attachments; the disinfection is to put the cleaned raw materials into 100ppm sodium hypochlorite water for soaking and cleaning for 3min for disinfection treatment; the cutting is to cut the sterilized raw material into blocks, strips or sheets.
Preferably, the semi-finished product is frozen and shaped at the freezing temperature of-20 ℃ for 6-8 h.
Preferably, the oven of slow-baked products is maintained at a temperature of less than-18 ℃.
Preferably, the slow-baked product packaged in the bag is subjected to factory inspection before being labeled after being packaged in the bag, and a factory inspection report is issued.
3. Advantageous effects
Compared with the prior art, the invention has the advantages that:
(1) the preprocessed finished products are slowly baked through the air heater, preprocessed vegetables can be processed into edible vegetables, the original taste of the vegetables can be locked to the maximum extent, and the vegetables cannot be burnt.
(2) The vegetables are slowly baked by hot air, so that the processing cost of the vegetables is low.
(3) The processed product is better in color and sanitary than the processed product which is slowly baked by other slow baking modes such as natural slow baking and the like.
Detailed Description
A processing technology of a slow-baking product comprises the following steps:
s1: preparing before slow baking: pretreating qualified raw materials of the pesticide to obtain a preprocessed finished product, wherein the pretreatment comprises conditioning, disinfecting, cleaning and cutting;
s2: slowly baking: placing the preprocessed finished product in a clean and sanitary environment, flattening the preprocessed finished product, and slowly baking the preprocessed finished product by an air heater at the temperature of 60-80 ℃ for 4-6h, specifically 5h to obtain a semi-finished product with the water content of 70-75%;
S3: freezing: freezing and shaping the semi-finished product to obtain a prefabricated product;
s4: and (4) quantitative packaging and preservation of the delivered goods: quantitatively subpackaging the prefabricated product into bags to obtain the subpackaged bagged product;
s5: and (4) assay: carrying out moisture assay on the products which are subpackaged into bags, and carrying out moisture assay on the products which are subpackaged into bags by adopting a drying and reducing method, wherein the drying and reducing method is to carry out the products which are subpackaged into bags; drying at 105 deg.C for 4 hr for water assay to obtain qualified product;
s6: and (3) storage: storing the product with qualified moisture in an environment with the temperature lower than-18 ℃ to obtain a stored product; the processing season of some products is short, and the products with qualified moisture are stored to obtain the stored products;
s7: selecting: placing the preserved product on a static conveyor belt, manually selecting, and selecting out the product containing impurities and over-high and over-low water content to obtain a qualified product;
s8: screening: detecting qualified products by a metal detector and an X-ray machine, and selecting products containing metal foreign matters and nonmetal foreign matters with high density to obtain qualified slow-baking products;
s9: collecting: and sequentially bagging, labeling and boxing the qualified slow-baking products to obtain boxed slow-baking products.
The qualified raw materials of the pesticide are bulbous vegetables.
The bulbous vegetable is one or more of Bulbus Allii Cepae, rhizoma Solani Tuber osi, sweet potato, radix Raphani, cauliflower, caulis et folium Brassicae Capitatae, and fructus Colocasiae Esculentae.
In the process of preparing the raw materials qualified by the pesticide before slow baking, the pretreatment sequence is conditioning, cleaning, disinfecting and cutting; the conditioning is to remove impurities attached to the raw materials and some pedicles, roots and rotten raw materials of the raw materials; the cleaning is divided into three times of cleaning, wherein the first time of cleaning is to wash off the mud grass worms on the conditioned raw materials, the second time of cleaning is to clean attachments on the raw materials, and the third time of cleaning is to check whether the attachments exist on the raw materials and clean the raw materials with the attachments; the disinfection is to put the cleaned raw materials into 100ppm sodium hypochlorite water for soaking and cleaning for 3min for disinfection treatment; the cutting is to cut the sterilized raw material into blocks, strips or sheets.
When the semi-finished product is frozen and shaped, the freezing temperature is-20 ℃, the freezing time is 6-8 h, and the specific freezing time can be 5 h.
The oven-formed slow-baked product is stored at a temperature below-18 deg.C.
And (3) carrying out factory inspection on the bagged slow-baked product before labeling after bagging the slow-baked product, and issuing a factory inspection report.
The production steps are adopted for processing the vegetables, the original flavor of the product can be furthest locked, the burnt flavor of the vegetables is not easy to generate, the processing method is simple, the processing cost is low, and the market demand for directly edible original flavor vegetables can be met.
Claims (7)
1. A processing technology of a slow-baking product is characterized by comprising the following steps: the method comprises the following steps:
s1: preparing before slow baking: pretreating qualified raw materials of the pesticide to obtain a preprocessed finished product, wherein the pretreatment comprises conditioning, disinfecting, cleaning and cutting;
s2: slowly baking: slowly baking the preprocessed finished product by an air heater at the temperature of 60-80 ℃ for 4-6h to obtain a semi-finished product with the water content of 70-75%;
s3: freezing: freezing and shaping the semi-finished product to obtain a prefabricated product;
s4: and (4) quantitative packaging and preservation of the delivered goods: quantitatively subpackaging the prefabricated product into bags to obtain the subpackaged bagged product;
s5: and (4) assay: carrying out moisture assay on the products which are subpackaged into bags, and carrying out moisture assay on the products which are subpackaged into bags by adopting a drying and reducing method, wherein the drying and reducing method is to carry out the products which are subpackaged into bags; drying at 105 deg.C for 4 hr for water assay to obtain qualified product;
S6: and (3) storage: storing the product with qualified moisture in an environment with the temperature lower than-18 ℃ to obtain a stored product;
s7: selecting: placing the preserved product on a static conveyor belt, manually selecting, and selecting out the product containing impurities and over-high and over-low water content to obtain a qualified product;
s8: screening: detecting qualified products by a metal detector and an X-ray machine, and selecting products containing metal foreign matters and nonmetal foreign matters with high density to obtain qualified slow-baking products;
s9: collecting: and sequentially bagging, labeling and boxing the qualified slow-baking products to obtain boxed slow-baking products.
2. The process of claim 1, wherein the slow-roast product is prepared by the following steps: the qualified raw materials of the pesticide are bulbous vegetables.
3. The process of claim 2, wherein the slow-roast product is prepared by the steps of: the bulbous vegetable is one or more of Bulbus Allii Cepae, rhizoma Solani Tuber osi, sweet potato, radix Raphani, cauliflower, caulis et folium Brassicae Capitatae, and fructus Colocasiae Esculentae.
4. The process of claim 1, wherein the slow-roast product is prepared by the following steps: in the process of preparing the raw materials qualified by the pesticide before slow baking, the pretreatment sequence is conditioning, cleaning, disinfecting and cutting; the conditioning is to remove impurities attached to the raw materials and some pedicles, roots and rotten raw materials of the raw materials; the cleaning is divided into three times of cleaning, wherein the first time of cleaning is to wash off the mud grass worms on the conditioned raw materials, the second time of cleaning is to clean attachments on the raw materials, and the third time of cleaning is to check whether the attachments exist on the raw materials and clean the raw materials with the attachments; the disinfection is to put the cleaned raw materials into 100ppm sodium hypochlorite water for soaking and cleaning for 3min for disinfection treatment; the cutting is to cut the sterilized raw material into blocks, strips or sheets.
5. The process of claim 1, wherein the slow-roast product is prepared by the following steps: when the semi-finished product is frozen and shaped, the freezing temperature is-20 ℃, and the freezing time is 6-8 h.
6. The process of claim 1, wherein the slow-roast product is prepared by the following steps: the oven-formed slow-baked product is stored at a temperature below-18 deg.C.
7. The process of claim 1, wherein the slow-roast product is prepared by the following steps: and (3) carrying out factory inspection on the bagged slow-baked product before labeling after bagging the slow-baked product, and issuing a factory inspection report.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110797427.9A CN113519798A (en) | 2021-07-14 | 2021-07-14 | Processing technology of slow-baking product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110797427.9A CN113519798A (en) | 2021-07-14 | 2021-07-14 | Processing technology of slow-baking product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113519798A true CN113519798A (en) | 2021-10-22 |
Family
ID=78099262
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110797427.9A Pending CN113519798A (en) | 2021-07-14 | 2021-07-14 | Processing technology of slow-baking product |
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| Country | Link |
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| CN107518340A (en) * | 2017-09-18 | 2017-12-29 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of refrigerated vegetables |
| CN107822021A (en) * | 2017-11-22 | 2018-03-23 | 兴化市东奥食品有限公司 | A kind of non-boiling hot preparation technology for boiling class dehydrated vegetables |
| CN109362875A (en) * | 2018-10-17 | 2019-02-22 | 李韵婷 | Dewatering vegetable method |
| CN112931814A (en) * | 2021-03-16 | 2021-06-11 | 青岛胜家食品有限公司 | Making process of frozen seasoned vegetable stuffing |
| CN113273675A (en) * | 2021-05-26 | 2021-08-20 | 昆山菜篮子农副产品集团有限公司 | Drying and dehydrating treatment process convenient for subsequent subpackaging for vegetable processing |
-
2021
- 2021-07-14 CN CN202110797427.9A patent/CN113519798A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102362613A (en) * | 2011-08-24 | 2012-02-29 | 安徽国特农业食品有限公司 | Processing method for dried chive product |
| CN103478218A (en) * | 2013-09-10 | 2014-01-01 | 兴化市绿禾食品有限公司 | Method for manufacturing dehydrated kidney beans |
| CN103478222A (en) * | 2013-09-10 | 2014-01-01 | 兴化市绿禾食品有限公司 | Method for manufacturing dehydrated broccoli |
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| CN107518340A (en) * | 2017-09-18 | 2017-12-29 | 江苏维乐益生食品科技有限公司 | A kind of preparation method of refrigerated vegetables |
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