CN113632925A - Novel Chinese honeylocust fruit rice processing technology - Google Patents
Novel Chinese honeylocust fruit rice processing technology Download PDFInfo
- Publication number
- CN113632925A CN113632925A CN202010900068.0A CN202010900068A CN113632925A CN 113632925 A CN113632925 A CN 113632925A CN 202010900068 A CN202010900068 A CN 202010900068A CN 113632925 A CN113632925 A CN 113632925A
- Authority
- CN
- China
- Prior art keywords
- rice
- chinese honeylocust
- processing technology
- packaging bag
- novel
- 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
- 241000931143 Gleditsia sinensis Species 0.000 title claims abstract description 70
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 69
- 235000009566 rice Nutrition 0.000 title claims abstract description 69
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 41
- 238000005516 engineering process Methods 0.000 title claims abstract description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 68
- 238000004806 packaging method and process Methods 0.000 claims abstract description 43
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 23
- 238000010411 cooking Methods 0.000 claims abstract description 20
- 238000007789 sealing Methods 0.000 claims abstract description 20
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract 3
- 239000001397 quillaja saponaria molina bark Substances 0.000 claims description 13
- 229930182490 saponin Natural products 0.000 claims description 13
- 150000007949 saponins Chemical class 0.000 claims description 13
- 229920006395 saturated elastomer Polymers 0.000 claims description 5
- 210000000582 semen Anatomy 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims 1
- 230000004888 barrier function Effects 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 229910052760 oxygen Inorganic materials 0.000 claims 1
- 239000001301 oxygen Substances 0.000 claims 1
- 230000001580 bacterial effect Effects 0.000 abstract description 5
- 238000009395 breeding Methods 0.000 abstract description 3
- 230000001488 breeding effect Effects 0.000 abstract description 3
- 238000009928 pasteurization Methods 0.000 abstract description 3
- 238000005057 refrigeration Methods 0.000 abstract description 3
- 238000005187 foaming Methods 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract 1
- 241000894006 Bacteria Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 229920000926 Galactomannan Polymers 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 241000606856 Pasteurella multocida Species 0.000 description 1
- 241000133134 Saussurea Species 0.000 description 1
- 229920001938 Vegetable gum Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 229940051027 pasteurella multocida Drugs 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000000926 separation method 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
-
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Abstract
The invention discloses a novel Chinese honeylocust rice processing technology which comprises the steps of cooking Chinese honeylocust rice, draining water, carrying out vacuum packaging and sealing, carrying out sterilization by a sterilizer and carrying out large packaging bag sealing. According to the invention, the Chinese honeylocust fruit rice is cooked, drained, vacuum-packaged and sealed, sterilized by a sterilizer and sealed by a large packaging bag, so that the processing of the Chinese honeylocust fruit rice is completed, the cooking time of the Chinese honeylocust fruit rice is greatly shortened, the use efficiency of the Chinese honeylocust fruit rice is improved, the bacterial breeding caused by foaming is fundamentally avoided by adopting the modes of cooking, vacuum packaging and pasteurization, the edible safety of the Chinese honeylocust fruit rice is greatly improved, the bacterial pollution risk caused by bag opening and high temperature of the Chinese honeylocust fruit rice is further reduced by adopting the storage modes of small packaging, large packaging and refrigeration, and the Chinese honeylocust fruit rice processing method has a certain use prospect.
Description
Technical Field
The invention relates to the technical field of Chinese honeylocust fruit rice processing, in particular to a novel Chinese honeylocust fruit rice processing technology.
Background
The Chinese honeylocust fruit is fruit of Chinese honeylocust fruit, named as saussurea involucrate, is a polysaccharide vegetable gum, is mainly derived from endosperm of Chinese honeylocust seeds, and is obtained by separation and extraction. The health-care food is mainly composed of galactomannan, belongs to low-protein low-fat food, has high energy and high carbohydrate, contains rich plant dietary fibers, and has the functions of tonifying kidney and moistening lung, refreshing and tonifying qi, eliminating phlegm and inducing resuscitation, nourishing heart and dredging collaterals, clearing liver and improving eyesight and the like.
The dry Chinese honeylocust fruit rice is sold on the market at present, and the dry Chinese honeylocust fruit rice is eaten by being soaked in warm water for one night and then cooked the next day, so that two main problems are brought: first, because of the long soaking time, the overall cooking cycle is too long and the efficiency is too low. Secondly, because the Chinese honeylocust fruits are soaked in warm water for a long time and are uncontrollable, bacteria are easy to breed, the Chinese honeylocust fruits are deteriorated, and great edible safety risks are brought.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide a novel Chinese honeylocust fruit rice processing technology.
In order to achieve the purpose, the invention provides the following technical scheme: a novel Chinese honeylocust fruit rice processing technology comprises the steps of cooking Chinese honeylocust fruit rice, draining water, sealing in a vacuum package mode, sterilizing in a sterilizer and sealing in a big packaging bag, wherein the step of cooking Chinese honeylocust fruit rice is realized by putting dry Chinese honeylocust fruit rice into a high-pressure water bath pot for cooking, and the draining water is realized by draining the water of the cooked Chinese honeylocust fruit rice which is full in water to normal temperature.
Preferably, the vacuum packaging seal is formed by filling the drained saponin rice into a food-grade oxygen-barrier packaging bag.
Preferably, the sterilizer is to sterilize the vacuum-packed Chinese honey locust seeds in a pasteurizer.
Preferably, the big packaging bag is sealed by filling the packed Chinese honeylocust fruit rice into the big packaging bag, sealing and storing at the temperature below 0 ℃.
Preferably, the temperature of the high-pressure water bath kettle in the cooking of the Chinese honeylocust seeds is adjusted to be 110-150 ℃, the pressure is 0.2-1MPa, and the cooking is carried out for 30-90 minutes.
Preferably, the saponin rice drained of water in the vacuum packaging seal is filled into a packaging bag according to the weight of 50-200g, and the vacuum packaging bag is used for vacuumizing and packaging seal under the conditions of the temperature of 110-.
Preferably, the sterilizer sterilizes the pasteurella multocida for 30 to 90 minutes at a temperature of 80 to 100 ℃.
Preferably, 10-50 bags of saponin rice are filled into the big packaging bag and sealed in the big packaging bag sealing.
Preferably, the novel Chinese honeylocust fruit rice processing technology comprises the following steps:
(1) putting the dry Chinese honey locust seeds into a high-pressure water bath kettle, adjusting the temperature to be 110-;
(2) draining the cooked water-saturated Chinese honeylocust seeds to normal temperature;
(3) filling the drained saponin rice into a food-grade oxygen-barrier packaging bag according to the weight of 50-200g, vacuumizing by adopting a vacuum packaging machine under the conditions of temperature of 110-;
(4) placing the vacuum-packaged fructus Gleditsiae Abnormalis rice into a pasteurizer, and sterilizing at 80-100 deg.C for 30-90 min;
(5) packaging 10-50 bags of semen Gleditsiae into big packaging bag, sealing, and storing at below 0 deg.C.
Compared with the prior art, the invention has the beneficial effects that:
according to the invention, the Chinese honeylocust fruit rice is cooked, drained, vacuum-packaged and sealed, sterilized by a sterilizer and sealed by a large packaging bag, so that the processing of the Chinese honeylocust fruit rice is completed, the cooking time of the Chinese honeylocust fruit rice is greatly shortened, the use efficiency of the Chinese honeylocust fruit rice is improved, the bacterial breeding caused by foaming is fundamentally avoided by adopting the modes of cooking, vacuum packaging and pasteurization, the edible safety of the Chinese honeylocust fruit rice is greatly improved, and the bacterial pollution risk caused by bag opening and high temperature of the Chinese honeylocust fruit rice is further reduced by adopting the storage modes of small packaging, large packaging and refrigeration.
Drawings
FIG. 1 is a flow chart of a novel Chinese honeylocust fruit rice processing technology of the invention.
Detailed Description
In order to make the technical means, the creation characteristics, the achievement purposes and the effects of the invention easy to understand, the invention is further described with the specific embodiments.
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1
(1) Putting the dry Chinese honey locust seeds into a high-pressure water bath kettle, adjusting the temperature to 110 ℃, the pressure to 0.2MPa, and cooking for 30 minutes;
(2) draining the cooked water-saturated Chinese honeylocust seeds to normal temperature;
(3) filling the drained saponin rice into a food-grade oxygen-barrier packaging bag according to the weight of 50g, vacuumizing by adopting a vacuum packaging machine under the conditions of 110 ℃ of temperature, 350mbar of pressure and 1 second of time, packaging and sealing;
(4) putting the vacuum-packaged fructus Gleditsiae Abnormalis rice into a pasteurizer, and sterilizing at 80 deg.C for 30 min;
(5) packaging 10 bags of semen Gleditsiae into big packaging bag, sealing, and storing at below 0 deg.C.
Example 2
(1) Putting the dry Chinese honey locust seeds into a high-pressure water bath kettle, adjusting the temperature to 130 ℃, the pressure to 0.6MPa, and cooking for 60 minutes;
(2) draining the cooked water-saturated Chinese honeylocust seeds to normal temperature;
(3) putting the drained saponin rice into a food-grade oxygen-barrier packaging bag according to the weight of 125g, vacuumizing by adopting a vacuum packaging machine under the conditions of 130 ℃ of temperature, 400mbar of pressure and 1.5 seconds of time, packaging and sealing;
(4) putting the vacuum-packaged Chinese honeylocust fruit rice into a pasteurizer, and sterilizing at 90 ℃ for 60 minutes;
(5) packaging 10-50 bags of semen Gleditsiae into big packaging bag, sealing, and storing at below 0 deg.C.
Example 3
(1) Putting the dried Chinese honey locust seeds into a high-pressure water bath kettle, adjusting the temperature to 150 ℃, and cooking for 90 minutes under the pressure of 1 MPa;
(2) draining the cooked water-saturated Chinese honeylocust seeds to normal temperature;
(3) filling the drained saponin rice into a food-grade oxygen-barrier packaging bag according to the weight of 200g, vacuumizing by adopting a vacuum packaging machine under the conditions of the temperature of 150 ℃, the pressure of 450mbar and the time of 2 seconds, packaging and sealing;
(4) putting the vacuum-packaged Chinese honeylocust fruit rice into a pasteurizer, and sterilizing for 90 minutes at 100 ℃;
(5) packaging 50 bags of semen Gleditsiae into big packaging bag, sealing, and storing at below 0 deg.C.
The Chinese honeylocust rice is cooked, the moisture is drained, the vacuum package is sealed, the sterilizer is used for sterilizing, the large packaging bag is used for sealing to finish the processing of the Chinese honeylocust rice, the cooking time of the Chinese honeylocust rice is greatly shortened, the use efficiency of the Chinese honeylocust rice is improved, the modes of cooking, vacuum package and pasteurization are adopted to fundamentally stop the breeding of bacteria generated by soaking, the edible safety of the Chinese honeylocust rice is greatly improved, the small packaging, large packaging and refrigeration storage modes are adopted, and the risk of bacterial pollution caused by bag opening and high temperature of the Chinese honeylocust rice is further reduced.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (9)
1. The novel Chinese honeylocust rice processing technology is characterized by comprising the steps of cooking Chinese honeylocust rice, draining water, sealing in a vacuum package, sterilizing in a sterilizer and sealing in a big packaging bag, wherein the step of cooking the Chinese honeylocust rice is realized by putting dry Chinese honeylocust rice into a high-pressure water bath for cooking, and the step of draining water is realized by draining water from the cooked Chinese honeylocust rice which is full in water to normal temperature.
2. The novel saponin rice processing technology as claimed in claim 1, wherein the vacuum packaging and sealing is to put the saponin rice with drained water into a food-grade packaging bag with oxygen barrier.
3. The novel Chinese honeylocust fruit rice processing technology of claim 1, wherein the sterilizer sterilization is to put the vacuum-packed Chinese honeylocust fruit rice into a pasteurizer for sterilization.
4. The novel Chinese honeylocust fruit rice processing technology of claim 1, wherein the big packaging bag is sealed by filling the packaged Chinese honeylocust fruit rice into the big packaging bag, sealing and storing at the temperature below 0 ℃.
5. The processing technology of the novel Chinese honeylocust fruit rice as claimed in claim 1, wherein the temperature of the high-pressure water bath kettle in the cooking of the Chinese honeylocust fruit rice is adjusted to be 110-.
6. The process for processing the novel saponin rice as claimed in claim 2, wherein the saponin rice with water drained off in the vacuum packaging seal is filled into a packaging bag according to the weight of 50-200g, and the vacuum packaging machine is adopted to vacuumize, package and seal the package at the temperature of 110-150 ℃, the pressure of 350 +/-450 mbar and the time of 1-2 seconds.
7. The novel saponin rice processing technology as claimed in claim 3, wherein the sterilizer pasteurizer is used for sterilizing 30-90 minutes at 80-100 ℃.
8. The novel Chinese honeylocust rice processing technology of claim 4, wherein 10-50 packages of Chinese honeylocust rice are filled into a big packaging bag and sealed in the big packaging bag sealing.
9. The novel Chinese honeylocust rice processing technology according to any one of claims 1 to 5, wherein the novel Chinese honeylocust rice processing technology comprises the following steps:
(1) putting the dry Chinese honey locust seeds into a high-pressure water bath kettle, adjusting the temperature to be 110-;
(2) draining the cooked water-saturated Chinese honeylocust seeds to normal temperature;
(3) filling the drained saponin rice into a food-grade oxygen-barrier packaging bag according to the weight of 50-200g, vacuumizing by adopting a vacuum packaging machine under the conditions of temperature of 110-;
(4) placing the vacuum-packaged fructus Gleditsiae Abnormalis rice into a pasteurizer, and sterilizing at 80-100 deg.C for 30-90 min;
(5) packaging 10-50 bags of semen Gleditsiae into big packaging bag, sealing, and storing at below 0 deg.C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010900068.0A CN113632925A (en) | 2020-09-01 | 2020-09-01 | Novel Chinese honeylocust fruit rice processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010900068.0A CN113632925A (en) | 2020-09-01 | 2020-09-01 | Novel Chinese honeylocust fruit rice processing technology |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113632925A true CN113632925A (en) | 2021-11-12 |
Family
ID=78415657
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010900068.0A Pending CN113632925A (en) | 2020-09-01 | 2020-09-01 | Novel Chinese honeylocust fruit rice processing technology |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113632925A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008053A (en) * | 2010-10-21 | 2011-04-13 | 中国农业大学 | Method for preparing distinctive rice mate with dehydrated fruits and vegetables and nuts |
| CN102676337A (en) * | 2012-05-29 | 2012-09-19 | 浙江农林大学 | Wild Chinese honeylocust fruit kernel health wine |
| CN103340351A (en) * | 2013-06-21 | 2013-10-09 | 四川得益绿色食品集团有限公司 | Processing method for boxed instant rice |
| CN104757110A (en) * | 2015-04-29 | 2015-07-08 | 腾冲荷花柏子仁农民专业合作社 | Drying and curing method of Yunan soap |
| CN106551241A (en) * | 2015-09-29 | 2017-04-05 | 何慧慧 | Peach gum fresh flower fruits and vegetables coarse cereals fast food generation meal congee processing technology |
| CN111035002A (en) * | 2020-01-16 | 2020-04-21 | 肽晟堂生物科技(常州)有限公司 | Preparation method of saponin rice enzyme |
-
2020
- 2020-09-01 CN CN202010900068.0A patent/CN113632925A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102008053A (en) * | 2010-10-21 | 2011-04-13 | 中国农业大学 | Method for preparing distinctive rice mate with dehydrated fruits and vegetables and nuts |
| CN102676337A (en) * | 2012-05-29 | 2012-09-19 | 浙江农林大学 | Wild Chinese honeylocust fruit kernel health wine |
| CN103340351A (en) * | 2013-06-21 | 2013-10-09 | 四川得益绿色食品集团有限公司 | Processing method for boxed instant rice |
| CN104757110A (en) * | 2015-04-29 | 2015-07-08 | 腾冲荷花柏子仁农民专业合作社 | Drying and curing method of Yunan soap |
| CN106551241A (en) * | 2015-09-29 | 2017-04-05 | 何慧慧 | Peach gum fresh flower fruits and vegetables coarse cereals fast food generation meal congee processing technology |
| CN111035002A (en) * | 2020-01-16 | 2020-04-21 | 肽晟堂生物科技(常州)有限公司 | Preparation method of saponin rice enzyme |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100559951C (en) | A kind of refrigerated fresh keeping method for daylily | |
| CN103637327B (en) | Persimmon full-fruit puree and processing method thereof | |
| CN106359553A (en) | Preservation processing method of fresh Chinese wolfberries | |
| CN101889602A (en) | Non-thermal processing method for soft fruit and vegetable cans | |
| CN105707778A (en) | Making method of preserved black jerusalem artichoke | |
| CN105325797A (en) | Method for producing instant cubilose soft can | |
| CN109956082A (en) | A kind of halogen roast chicken pawl packing method | |
| CN111011469A (en) | Preparation method of northeast sauerkraut | |
| CN103349243A (en) | Sticky rice filled lotus root and preparation method thereof | |
| CN102696751A (en) | Processing method of canned loquat | |
| CN108633993B (en) | Preservation method of banana fruits | |
| CN103564420A (en) | Production technology for mushroom can | |
| CN113632925A (en) | Novel Chinese honeylocust fruit rice processing technology | |
| CN103070436B (en) | Peach juice and preparation method thereof | |
| CN110583758A (en) | Preservation method for prolonging guarantee period of vegetables | |
| CN101773261A (en) | Preparation method of sea cucumber nutritional food | |
| CN101427770A (en) | Retort pouch of fresh birchleaf pear flower and preparing process thereof | |
| CN104909069B (en) | A kind of red bayberry logistics cushion packaging method | |
| CN102742879B (en) | Chinese evergreenchinkapin seed soft can and processing method thereof | |
| CN104430803B (en) | Mixed sea cucumber can and processing method thereof | |
| CN102845757B (en) | Five-spice rabbit meat | |
| CN102119716B (en) | Preserving and producing methods of coconut | |
| CN105145799A (en) | Health care canned mushroom and preparation method thereof | |
| CN108813488A (en) | A kind of preparation method of the interior fermentation green vegetables pickles of bag | |
| CN108835551A (en) | A kind of method of low temperature lactic fermentation seaweed pickles |
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: 20211112 |