CN114903159A - Production process of instant fresh bamboo shoot and konjak food - Google Patents
Production process of instant fresh bamboo shoot and konjak food Download PDFInfo
- Publication number
- CN114903159A CN114903159A CN202210653446.9A CN202210653446A CN114903159A CN 114903159 A CN114903159 A CN 114903159A CN 202210653446 A CN202210653446 A CN 202210653446A CN 114903159 A CN114903159 A CN 114903159A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoots
- pressure
- water
- pressure regulating
- namely
- 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
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 104
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 104
- 241001330002 Bambuseae Species 0.000 title claims abstract description 104
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 104
- 239000011425 bamboo Substances 0.000 title claims abstract description 104
- 229920002752 Konjac Polymers 0.000 title claims abstract description 38
- 235000010485 konjac Nutrition 0.000 title claims abstract description 34
- 235000013305 food Nutrition 0.000 title claims abstract description 31
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 50
- 238000004140 cleaning Methods 0.000 claims abstract description 17
- 238000002791 soaking Methods 0.000 claims abstract description 13
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 11
- 241001233242 Lontra Species 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 238000001125 extrusion Methods 0.000 claims abstract description 8
- 230000008014 freezing Effects 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 238000009928 pasteurization Methods 0.000 claims abstract description 7
- 239000004033 plastic Substances 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims abstract description 4
- 229910052782 aluminium Inorganic materials 0.000 claims abstract description 4
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 4
- 239000012141 concentrate Substances 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000011049 filling Methods 0.000 claims abstract description 4
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 230000001105 regulatory effect Effects 0.000 claims description 56
- 230000007246 mechanism Effects 0.000 claims description 21
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 15
- 150000003839 salts Chemical class 0.000 claims description 13
- 239000000052 vinegar Substances 0.000 claims description 8
- 235000021419 vinegar Nutrition 0.000 claims description 8
- 239000000243 solution Substances 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 239000002250 absorbent Substances 0.000 claims 1
- 230000002745 absorbent Effects 0.000 claims 1
- 239000002131 composite material Substances 0.000 claims 1
- 238000005406 washing Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 6
- 239000000463 material Substances 0.000 abstract description 5
- 235000020627 health maintaining nutrition Nutrition 0.000 abstract description 4
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 3
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000002932 luster Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 description 6
- 235000005911 diet Nutrition 0.000 description 4
- 230000000378 dietary effect Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 230000008859 change Effects 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 102000015781 Dietary Proteins Human genes 0.000 description 1
- 108010010256 Dietary Proteins Proteins 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000011500 Phyllostachys praecox Species 0.000 description 1
- 235000008545 Phyllostachys praecox Nutrition 0.000 description 1
- 238000012271 agricultural production Methods 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 238000010276 construction Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 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
- A23L19/03—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
- A23L19/115—Konjak; Konntaku
-
- 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
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention provides a production process of an instant fresh bamboo shoot and konjak food, which comprises the following steps: cleaning, namely removing shells of fresh bamboo shoots, cleaning and removing the rough and old parts of the bamboo shoots; the second step is that: slicing, namely cutting the cleaned bamboo shoots into bamboo shoot slices with the length of 4.0cm, the width of 1.5cm and the thickness of about 0.2 cm; the third step: quick-freezing, namely quickly freezing the cut bamboo shoot slices at-28 ℃, and then freezing and storing at-20 ℃ until the bamboo shoot slices are taken out and unfrozen at room temperature or are unfrozen by normal temperature water before processing; the fourth step: blanching, namely blanching with water at the temperature of 92-98 ℃ for 15-25 min, and adding citric acid with the mass fraction of 0.5-0.8 per mill into the water to remove the bitter taste of the bamboo shoots; the fifth step: cooling, dehydrating, soaking the blanched bamboo shoots in cold water with the pH value of 3.8-4.2 for 10-20 min, and then dehydrating 30-40% of bamboo shoots in an extrusion manner; and a sixth step: mixing and seasoning, namely mixing the dehydrated bamboo shoots and the konjac blanks according to a required proportion, adding the flavor concentrate, the oil and the like, and stirring uniformly; the seventh step: packaging, namely filling the seasoned fresh bamboo shoots and konjac into an aluminum plastic bag with good sealing performance, and vacuumizing and sealing; eighth step: sterilizing, namely performing pasteurization by using water with the temperature of 95-100 ℃ for 30-40 min; the fourth step and the fifth step are suitable for operating in the special rinsing hydroextractor of the instant food of bright bamboo shoot konjaku, special rinsing hydroextractor adopts the compound otter board formula structure of multilayer, combine internal pressure sensor and humidity transducer, carry out automatic intelligent control to rinsing and dehydration operation to satisfy people to the demand convenient and healthy nutrition, can be better keep bamboo shoots etc. eat the peculiar taste of material, flavor and color and luster, also make instant goods such as bright bamboo shoot konjaku operate more simply high-efficient man-hour simultaneously, reduce the operation degree of difficulty, the large-scale production of being convenient for.
Description
Technical Field
The invention relates to the field of food, in particular to a production process of an instant food of fresh bamboo shoots and konjak.
Background
The preservation and processing of agricultural products are the continuation of agricultural production, are the economic of secondary production in the agricultural reproduction process, and the existing traditional preservation technology adopts the technologies of low-temperature refrigeration preservation, pickling preservation and the like, but the preservation technology easily influences the texture and the flavor quality of food materials, and is difficult to maintain the unique taste, flavor and color of the food materials.
In recent years, with the continuous improvement of living standard of people, the dietary structure has also been changed remarkably, on one hand, the food is more and more refined, and on the other hand, the proportion of animal food is increased. These changes have already caused certain harm to human health, so more and more people are turning to the low-fat food rich in dietary fiber, therefore, the konjak products are produced at the same time, but the existing instant konjak products in the market are single in variety and cannot meet the taste requirements of people. In addition, the bamboo shoots are widely distributed in the south of China, have high yield, are eaten by fat and tender stems, have fresh and cool mouthfeel, are rich in carbohydrate, protein, dietary fiber, amino acid and organic acid, also contain inorganic salts such as calcium, phosphorus, iron, magnesium and the like, vitamins such as carotene, riboflavin and the like, have the effects of promoting intestinal tract movement of human bodies, reducing fat, reducing blood sugar, sterilizing and resisting oxidation, are low-fat, low-sugar and multi-fiber foods, are popular with consumers, however, because the harvesting period of the bamboo shoots is short, the harvested fresh bamboo shoots are easy to rot and age, for example, the quality guarantee period of the phyllostachys praecox shoots harvested in spring is not more than one week at normal temperature, the market supply and the economic benefit are severely limited, the instant fresh bamboo shoot and konjak seasoning product can meet the requirements of people on convenience and healthy nutrition, and can solve the defect that the bamboo shoots are difficult to store, so that people can eat fresh bamboo shoots all the year round.
In summary, the problems of the prior art are as follows: the traditional preservation technology is difficult to keep the special taste, flavor and color of food materials such as bamboo shoots, cannot meet the remarkable change of the dietary structure of people and the requirements on convenience and healthy nutrition, and simultaneously lacks a production and processing device which is more suitable for large-scale, convenient and simple to operate and efficient production and processing of instant products such as fresh bamboo shoots and konjak.
Disclosure of Invention
The invention aims to provide a production process of instant fresh bamboo shoot and konjak food, which aims to meet the remarkable change of the dietary structure of people and the requirements on convenience and healthy nutrition, can better keep the special taste, flavor and color of bamboo shoots and other food materials, and simultaneously provides a special production and processing device with local key steps, so that the instant fresh bamboo shoot and konjak food is simpler and more efficient to operate during processing, the operation difficulty is reduced, and the large-scale production is facilitated.
In order to realize the aim, the production process of the instant fresh bamboo shoot and konjak food provided by the invention comprises the following steps:
the first step is as follows: cleaning, namely removing shells of fresh bamboo shoots, cleaning and removing the rough and old parts of the bamboo shoots;
the second step is that: slicing, namely cutting the cleaned bamboo shoots into bamboo shoot slices with the length of 4.0cm, the width of 1.5cm and the thickness of about 0.2 cm;
the third step: quick-freezing, namely quickly freezing the cut bamboo shoot slices at-28 ℃, and then freezing and storing at-20 ℃ until the bamboo shoot slices are taken out and unfrozen at room temperature or are unfrozen by normal temperature water before processing;
the fourth step: blanching, namely blanching with water at the temperature of 92-98 ℃ for 15-25 min, and adding citric acid with the mass fraction of 0.5-0.8 per mill into the water to remove the bitter taste of the bamboo shoots;
the fifth step: cooling, dehydrating, soaking the blanched bamboo shoots in cold water with the pH value of 3.8-4.2 for 10-20 min, and then dehydrating 30-40% of bamboo shoots in an extrusion manner;
and a sixth step: mixing and seasoning, namely mixing the dehydrated bamboo shoots and the konjac blanks according to a required proportion, adding the flavor concentrate, the oil and the like, and stirring uniformly;
the seventh step: packaging, namely filling the seasoned fresh bamboo shoots and konjac into an aluminum plastic bag with good sealing performance, and vacuumizing and sealing;
eighth step: and (4) sterilizing, namely performing pasteurization by using water with the temperature of 95-100 ℃ for 30-40 min.
In the first step of the steps, a traditional peeling knife or a peeling machine is adopted for quick peeling, the peeling is carried out for 2-3 times by using clean water before peeling, then soaking and cleaning are carried out for the first time, cleaning solution for soaking and cleaning is mainly water, a proper amount of white vinegar and/or edible salt can be added, the proportion of the water to the white vinegar is 5:1-3:1, the proportion of the edible salt is mainly 20-50 g of edible salt added in each kilogram of water, and the soaking time is 15-20 minutes; acetic acid in vinegar helps to dissolve dirt and kill bacteria on the surface of bamboo shoots.
After the second step and before the third step, the moisture is required to be dried, the bamboo shoots can be lightly wiped by clean kitchen paper, filter paper or a water absorption towel, or the bamboo shoots are spread on a basin or a grate with water leakage holes to be dried for 5 to 10 minutes in a ventilated and cool place, and the bamboo shoots cannot be exposed in the sun and cannot be dried in the cool place too long or too dry due to the fact that no obvious water drops exist on the bamboo shoots.
The fourth step and the fifth step of step can be operated in the special rinsing hydroextractor of bright bamboo shoot konjaku instant food, special rinsing hydroextractor adopts multilayer otter board formula structure, combines internal pressure sensor and humidity transducer, carries out automatic intelligent control to rinsing and dehydration operation, and labour saving and time saving just operates more accurately, more convenient.
The sixth step of the steps is preferably performed under aseptic conditions, and the operator can wear disposable operating gloves for operation.
The eighth of said steps may also be performed with MSE pasteurization at 100 deg.C for 15-20 minutes by exposure to an aqueous solution containing 2 wt.% lactic acid, 2 wt.% salt, and 1.3 wt.% acetic acid, based on total solution weight.
In addition, the invention also provides a special rinsing and dehydrating device for producing and processing the instant fresh bamboo shoot and konjak food, and the rinsing and dehydrating device is suitable for the fourth step and the fifth step in the production process of the instant fresh bamboo shoot and konjak food.
The rinsing and dewatering device comprises a shell, a multilayer shelf, a multilayer screen plate, a pressure regulating mechanism, a pressure sensor, a humidity sensor, a pressure regulating electric valve and the like, the length of the shell is 50-100cm, the width is 30-50cm, the height is 30-100cm, the left side and the right side of the shell are both provided with vent holes which can be densely distributed round holes with the diameter of 2-6mm or long holes with the width of 1-3mm and are uniformly distributed among the shelf layers, the goods shelf is of a double-layer structure, the upper layer is of a mesh structure which can enable water to pass through, the periphery of the goods shelf is provided with an upward first wrapping edge, the lower layer is provided with a water chute and a guide pipe connected with a slotted hole of the water chute, the guide pipe extends obliquely downwards into a drainage pipe positioned on the inner side wall of the shell, and one surface of the drainage pipe, facing the inner cavity of the shell, is provided with a connector which is connected with the guide pipe in a sealing way and protrudes out of the drainage pipe; each layer of goods shelf is hinged with a screen plate, the peripheral edge of each screen plate is provided with a downward second wrapping edge, and the second wrapping edge can just wrap the first wrapping edge.
A pressure regulating mechanism is connected above the screen plate, a pressure regulating rod is arranged in the pressure regulating mechanism, a pressure regulating push rod is arranged at the top of the pressure regulating rod, a pressure regulating spring is further arranged on the pressure regulating rod, and the pressure regulating mechanism can regulate pressure through a pressure regulating electric valve; the upper strata of goods shelves is equipped with pressure sensor to and the convex humidity transducer that makes progress, humidity sensor, pressure sensor and pressure regulating motorised valve electric connection detect the humidity of bamboo shoots on the goods shelves through humidity sensor, combine the pressure numerical value that pressure sensor gave, control pressure regulating motorised valve, thereby realize through pressure regulating mechanism the extrusion of bamboo shoots on the goods shelves is reached to the otter board, and when humidity reached 60% ~ 70% of original humidity, the pressure regulating motorised valve was closed, and pressure regulating mechanism stops exerting pressure to the otter board, can take notes down force numerical value this moment, and as the reference when being convenient for follow-up pressure adjustment once more, the relation of pressure and humidity is established, thereby establish pressure-humidity learning model, improves the precision of dehydration.
The multilayer goods shelf is made of stainless steel or hard plastic.
The casing surface can set up digital display to directly show pressure and humidity numerical value, the operator of being convenient for observes, judges and operates.
Compared with the prior art, the invention has the following beneficial technical effects:
the product solves the problem that the konjak products in the market are single in type, is healthy and nutritional by matching konjak and bamboo shoots, and meets the requirements of people on different tastes and mouthfeel and the change of dietary structure; meanwhile, the fresh-keeping and storage of the bamboo shoots are realized through a unique matching mode and a production process. In addition, through the application of the special rinsing and dehydrating device for the instant fresh bamboo shoot and konjak food, the operation of the instant products such as the fresh bamboo shoot and konjak during processing is simple and efficient, the operation difficulty is reduced, and the large-scale production is facilitated.
Drawings
FIG. 1 is a flow chart of the production process of the instant fresh bamboo shoot and konjak food;
FIG. 2 is a schematic view of the structure of the special rinsing and dewatering device of the present invention.
Detailed Description
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 related embodiments obtained by those of ordinary skill in the art based on the embodiments of the present invention without any creative effort belong to the protection scope of the present invention.
Example 1
Referring to the attached figure 1, the production process of the instant fresh bamboo shoot and konjak food provided by the invention comprises the following steps:
the first step is as follows: cleaning, shelling and cleaning fresh bamboo shoots, and removing the rough and old parts of the bamboo shoots.
The second step is that: slicing, namely cutting the cleaned bamboo shoots into bamboo shoot slices with the length of 4.0cm, the width of 1.5cm and the thickness of about 0.2 cm.
The third step: quick-freezing, namely quickly freezing the cut bamboo shoot slices at-28 ℃, and then freezing and storing at-20 ℃ until the bamboo shoot slices are taken out and unfrozen at room temperature or are unfrozen by normal temperature water before processing.
The fourth step: blanching, namely blanching with water at the temperature of 92-98 ℃ for 15-25 min, and adding citric acid with the mass fraction of 0.5-0.8 per mill into the water to remove the bitter taste of the bamboo shoots.
The fifth step: and (5) cooling and dehydrating. Soaking the blanched bamboo shoots in cold water with the pH value of 3.8-4.2 for 10-20 min, and then removing 30-40% of water in the bamboo shoots by an extrusion mode.
And a sixth step: mixing and seasoning, namely mixing the dehydrated bamboo shoots and the konjac blanks according to a required proportion, adding the flavor concentrate, the oil and the like, and stirring uniformly.
The seventh step: packaging, namely filling the seasoned fresh bamboo shoots and konjac into an aluminum plastic bag with good sealing performance, and vacuumizing and sealing.
Eighth step: and (4) sterilizing, namely performing pasteurization by using water with the temperature of 95-100 ℃ for 30-40 min.
In the first step of the steps, a traditional peeling knife or a peeling machine is adopted for quick peeling, the peeling is carried out for 2-3 times by using clean water before peeling, then soaking and cleaning are carried out for the first time, cleaning solution for soaking and cleaning is mainly water, a proper amount of white vinegar and/or edible salt can be added, the proportion of the water to the white vinegar is 5:1-3:1, the proportion of the edible salt is mainly 20-50 g of edible salt added in each kilogram of water, and the soaking time is 15-20 minutes; acetic acid in vinegar helps to dissolve dirt and kill bacteria on the surface of bamboo shoots.
After the second step and before the third step, the moisture is required to be dried, the bamboo shoots can be lightly wiped by clean kitchen paper, filter paper or a water absorption towel, or the bamboo shoots are spread on a basin or a grate with water leakage holes to be dried for 5 to 10 minutes in a ventilated and cool place, and the bamboo shoots cannot be exposed in the sun and cannot be dried in the cool place too long or too dry due to the fact that no obvious water drops exist on the bamboo shoots.
The fourth step and the fifth step of step can be operated in the special rinsing hydroextractor of bright bamboo shoot konjaku instant food, special rinsing hydroextractor adopts multilayer otter board formula structure, combines internal pressure sensor and humidity transducer, carries out automatic intelligent control to rinsing and dehydration operation, and labour saving and time saving just operates more accurately, more convenient.
The sixth step of the steps is preferably performed under aseptic conditions, and the operator can wear disposable operating gloves for operation.
Example 2
This example is essentially the same in construction as example 1 except that in this example the eighth of the steps is MSE pasteurization at 100 deg.C for 15-20 minutes by exposure to an aqueous solution containing 2 wt% lactic acid, 2 wt% salt and 1.3 wt% acetic acid based on total solution weight.
The special rinsing and dewatering machine for the fresh bamboo shoot and konjak instant food used in the fourth step and the fifth step can be used for operations such as blanching, cooling, dewatering and the like.
Example 3
The invention also provides a special rinsing and dehydrating device 1 for producing and processing the instant fresh bamboo shoot and konjak food, and the rinsing and dehydrating device 1 is suitable for the fourth step and the fifth step in the production process of the instant fresh bamboo shoot and konjak food in the embodiments 1 and 2.
The rinsing and dewatering device 1 comprises a shell, a multilayer shelf, a multilayer screen plate 2, a pressure regulating mechanism, a pressure sensor, a humidity sensor, a pressure regulating electric valve and the like, the length of the shell is 50-100cm, the width is 30-50cm, the height is 30-100cm, the left side and the right side of the shell are both provided with vent holes which can be densely distributed round holes with the diameter of 2-6mm or long holes with the width of 1-3mm and are uniformly distributed among the shelf layers, the goods shelf is of an integral double-layer structure, the upper layer 3 is of a mesh structure which can enable water to pass through, the periphery of the upper layer is provided with an upward first edge cover, the lower layer 4 is provided with a water chute and a conduit connected with a slotted hole of the water chute, the guide pipe extends obliquely downwards into a drainage pipe positioned on the inner side wall of the shell, and one surface of the drainage pipe, facing the inner cavity of the shell, is provided with a connector which is connected with the guide pipe in a sealing way and slightly protrudes out of the drainage pipe; each layer of goods shelf is hinged with a screen plate 2, the peripheral edge of each screen plate 2 is provided with a downward second wrapping edge, and the second wrapping edge can just wrap the first wrapping edge.
A pressure regulating mechanism is connected above the screen plate 2, a pressure regulating rod is arranged in the pressure regulating mechanism, a pressure regulating push rod is arranged at the top of the pressure regulating rod, a pressure regulating spring is further arranged on the pressure regulating rod, and the pressure regulating mechanism can regulate pressure through a pressure regulating electric valve; upper 3 of goods shelves is equipped with pressure sensor to and the convex humidity transducer that makes progress, humidity sensor, pressure sensor and pressure regulating motorised valve electric connection detect the humidity of bamboo shoots on being in goods shelves through humidity sensor, combine the pressure numerical value that pressure sensor gave, control pressure regulating motorised valve, thereby realize through pressure regulating mechanism 2 extrusion of bamboo shoots on to goods shelves is gone up to the otter board, and when humidity reached 60% ~ 70% of original humidity, the pressure regulating motorised valve was closed, and pressure regulating mechanism stops exerting pressure to otter board 2, can take notes down force numerical value this moment, and as the reference when being convenient for follow-up pressure adjustment once more, the numerical relation of pressure and humidity is established, thereby creates pressure-humidity learning model, improves the precision of dehydration.
The multilayer shelf is made of stainless steel or hard plastic, and the number of the layers is preferably 2-4; during rinsing, the screen plate 2 on the water tank can be lifted to perform rinsing layer by layer.
The front of the shell is provided with a door which can be opened and closed around one side (such as the left side or the lower side), the outer surface of the shell (such as the upper surface, the back surface or the cross beam on the upper side of the door) is also provided with a digital display screen, pressure and humidity values can be directly displayed, and an operator can observe, judge and operate more intuitively.
Example 4
The structure of the present embodiment is basically the same as that of embodiment 3, except that in this embodiment, each shelf can be covered with a screen 2 by opening the door of the casing, the pressure regulating mechanisms are two pressure regulating screws capable of being operated manually, the bottoms of the pressure regulating screws are movably connected to the left and right ends of the upper layer 3 of the corresponding shelf, the left and right ends of the screen 2 are correspondingly provided with grooves into which the pressure regulating screws can be inserted, after a proper number of bamboo shoots are placed on the shelf, the screen 2 is covered, the pressure regulating screws at the two ends are respectively inserted into the grooves corresponding to the screen 2, the linear rubber head adjusting nuts at the top ends of the pressure regulating screws are rapidly screwed, the pressure regulating screws at the two ends are fixed, and the second wrapping edge of the screen 2 is wrapped on the first wrapping edge of the upper layer 3 of the shelf, at this time, the linear rubber head adjusting nuts at the left and right ends can be screwed according to the specific values of the pressure sensor and the humidity sensor, the screen plate 2 can extrude the bamboo shoots on the goods shelf, so that the bamboo shoots are dehydrated. The pressure regulating mechanism in this embodiment is strong in operability, and can quickly adjust the extrusion degree as required on the premise of ensuring the dehydration accuracy.
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 or combinations of forms without departing from the spirit or essential characteristics thereof. The scope of the invention is, therefore, indicated by the appended claims rather than by the foregoing description, and all changes that 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 (10)
1. A production process of an instant food of fresh bamboo shoots and konjak comprises the following steps:
the first step is as follows: cleaning, namely removing shells of fresh bamboo shoots, cleaning and removing the thick and old parts of the bamboo shoots;
the second step is that: slicing, namely cutting the cleaned bamboo shoots into bamboo shoot slices with the length of 4.0cm, the width of 1.5cm and the thickness of about 0.2 cm;
the third step: quick-freezing, namely quickly freezing the cut bamboo shoot slices at-28 ℃, and then freezing and storing at-20 ℃ until the bamboo shoot slices are taken out and unfrozen at room temperature or are unfrozen by normal temperature water before processing;
the fourth step: blanching, namely blanching with water at the temperature of 92-98 ℃ for 15-25 min, and adding citric acid with the mass fraction of 0.5-0.8 per mill into the water to remove the bitter taste of the bamboo shoots;
the fifth step: cooling, dehydrating, soaking the blanched bamboo shoots in cold water with the pH value of 3.8-4.2 for 10-20 min, and then dehydrating 30-40% of bamboo shoots in an extrusion manner;
and a sixth step: mixing and seasoning, namely mixing the dehydrated bamboo shoots and the konjac blanks according to a required proportion, adding the flavor concentrate, the oil and the like, and stirring uniformly;
the seventh step: packaging, namely filling the seasoned fresh bamboo shoots and konjac into an aluminum plastic bag with good sealing performance, and vacuumizing and sealing;
eighth step: sterilizing, namely performing pasteurization by using water with the temperature of 95-100 ℃ for 30-40 min;
the fourth step and the fifth step of the steps are suitable for being operated in the special rinsing dehydrator for the fresh bamboo shoot and konjak instant food, the special rinsing dehydrator adopts a multi-layer composite screen plate type structure, and automatic intelligent control is carried out on rinsing and dehydrating operation by combining an internal pressure sensor and a humidity sensor.
2. The production process according to claim 1, wherein in the first step of the steps, a traditional paring knife or a traditional paring machine is used for quick paring, the traditional paring knife or paring machine is used for washing for 2-3 times before paring, then soaking and cleaning are carried out again before paring, cleaning solution for soaking and cleaning is mainly water, a proper amount of white vinegar and/or edible salt can be added, the ratio of the water to the white vinegar is 5:1-3:1, the ratio of the edible salt is mainly that 20-50 g of the edible salt is added to each kilogram of water, and the soaking time is 15-20 minutes.
3. The production process according to claim 1 or 2, wherein after the second step and before the third step, the moisture is dried, and the bamboo shoots can be lightly wiped by clean kitchen paper, filter paper or absorbent towel, or spread on a basin or a grate with water leakage holes in a ventilated and cool place for 5-10 minutes, on the premise that no obvious water drops exist on the bamboo shoot slices.
4. The process according to claim 1 or 2, wherein the sixth step is carried out under sterile conditions, the operator wearing disposable gloves.
5. The process according to claim 1, wherein the eighth step of said step is also carried out by exposing to an aqueous solution containing 2% by weight lactic acid, 2% by weight salt and 1.3% by weight acetic acid based on the total solution weight, at 100 ℃, and conducting MSE pasteurization for 15-20 minutes.
6. A special rinsing and dewatering device for the instant fresh bamboo shoot and konjak food production process as claimed in any one of claims 1 to 5, wherein the rinsing and dewatering device is suitable for the fourth step and the fifth step of the instant fresh bamboo shoot and konjak food production process, the rinsing and dewatering device comprises a shell, a plurality of layers of shelf racks, a plurality of layers of net plates, a pressure regulating mechanism, a pressure sensor, a humidity sensor, a pressure regulating electric valve and the like, the length of the shell is 50-100cm, the width of the shell is 30-50cm, the height of the shell is 30-100cm, the left side and the right side of the shell are respectively provided with a vent hole, the vent holes can be round holes with the diameter of 2-6mm and long strip holes with the width of 1-3mm, the vent holes are uniformly distributed among the shelf layers, the shelf is of a double-layer structure, the upper layer is provided with a mesh structure which can enable water to pass through, and the periphery is provided with an upward first mesh hole, the lower layer is provided with a water chute and a guide pipe connected with the slotted hole of the water chute, the guide pipe extends obliquely downwards into a drainage pipe positioned on the inner side wall of the shell, and one surface of the drainage pipe facing the inner cavity of the shell is provided with a connector which is connected with the guide pipe in a sealing way and protrudes out of the drainage pipe; each layer of goods shelf is provided with a screen plate, the peripheral edge of the screen plate is provided with a downward second wrapping edge, and the second wrapping edge can just wrap the first wrapping edge.
7. The special rinsing and dewatering device as claimed in claim 6, wherein a pressure regulating mechanism is connected above the screen plate, a pressure regulating rod is arranged in the pressure regulating mechanism, a pressure regulating push rod is arranged at the top of the pressure regulating rod, a pressure regulating spring is further arranged on the pressure regulating rod, and the pressure regulating mechanism can be adjusted in pressure through a pressure regulating electric valve; the upper strata of goods shelves is equipped with pressure sensor to and the convex humidity transducer that makes progress, humidity sensor, pressure sensor and pressure regulating motorised valve electric connection detect the humidity of bamboo shoots on the goods shelves through humidity sensor, combine the pressure numerical value that pressure sensor gave, control pressure regulating motorised valve, thereby realize through pressure regulating mechanism the extrusion of bamboo shoots on the goods shelves is reached to the otter board, and when humidity reached 60% ~ 70% of original humidity, the pressure regulating motorised valve was closed, and pressure regulating mechanism stops exerting pressure to the otter board, can take notes down force numerical value this moment, and as the reference when being convenient for follow-up pressure adjustment once more, the relation of pressure and humidity is established, thereby establish pressure-humidity learning model, improves the precision of dehydration.
8. The special rinsing and dewatering device as claimed in claim 6, wherein each shelf is covered with a mesh plate by opening the door, the pressure adjusting mechanisms are two pressure adjusting screws capable of being manually operated, the bottoms of the pressure adjusting screws are movably connected to the left and right ends of the upper layer of the corresponding shelf, the left and right ends of the mesh plate are correspondingly provided with grooves into which the pressure adjusting screws can be inserted, when a proper number of bamboo shoots are placed on the shelf, the mesh plate is covered, the pressure adjusting screws at the two ends are respectively inserted into the grooves corresponding to the mesh plate, the linear rubber head adjusting nuts at the top ends of the pressure adjusting screws are rapidly screwed, the pressure adjusting screws at the two ends are fixed, the second wrapping edge of the mesh plate wraps the first wrapping edge of the upper layer of the shelf, and the linear rubber head adjusting nuts at the left and right ends can be screwed according to specific values of the pressure sensor and the humidity sensor, the screen plate can extrude the bamboo shoots on the goods shelf, so that the bamboo shoots are dehydrated.
9. The special rinsing and dewatering device as claimed in any one of claims 6 to 8, wherein the multi-layer shelf is made of stainless steel or rigid plastic.
10. The special rinsing and dewatering device as claimed in any one of claims 6 to 8, wherein a digital display screen is arranged on the outer surface of the casing to directly display the pressure and humidity values, so that the operator can observe, judge and operate the device conveniently.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210653446.9A CN114903159A (en) | 2022-06-10 | 2022-06-10 | Production process of instant fresh bamboo shoot and konjak food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210653446.9A CN114903159A (en) | 2022-06-10 | 2022-06-10 | Production process of instant fresh bamboo shoot and konjak food |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114903159A true CN114903159A (en) | 2022-08-16 |
Family
ID=82771533
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210653446.9A Pending CN114903159A (en) | 2022-06-10 | 2022-06-10 | Production process of instant fresh bamboo shoot and konjak food |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114903159A (en) |
Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416711A (en) * | 2002-10-31 | 2003-05-14 | 鲁静波 | Vinegar soaking and quick freezing method for preserving fresh bamboo shoots |
| CN102273599A (en) * | 2011-08-28 | 2011-12-14 | 扬州天成食品有限公司 | Boiled mixed vegetable and technology for processing same |
| CN102657316A (en) * | 2012-04-25 | 2012-09-12 | 浙江佳伊乐食品有限公司 | Method for processing ready-to-eat seasoning nutritional mixed vegetable |
| CN102860351A (en) * | 2011-07-08 | 2013-01-09 | 开县源通农业发展有限公司 | Autumn konjac processing method |
| CN103621930A (en) * | 2013-11-29 | 2014-03-12 | 福建乡下厨房食品有限公司 | Processing process for instant spicy chili oil bamboo shoot slices |
| CN106343445A (en) * | 2016-08-26 | 2017-01-25 | 建宁县华新食品有限公司 | Preparation process of instant canned bamboo shoots |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN108552557A (en) * | 2018-01-11 | 2018-09-21 | 青岛恒孚食品有限公司 | A kind of vegetables automation dehydration device and method |
| CN113925086A (en) * | 2021-04-20 | 2022-01-14 | 重庆三峡笋业有限责任公司 | Fresh-keeping method of fresh bamboo shoots |
| CN114451406A (en) * | 2022-02-10 | 2022-05-10 | 徐州工程学院 | Continuous extrusion formula plant specimen dehydration processor |
| CN218114179U (en) * | 2022-09-07 | 2022-12-23 | 郑州佳龙食品有限公司 | Frame turning mechanism for fresh bamboo shoot soaking barrel |
| CN116460088A (en) * | 2022-01-20 | 2023-07-21 | 谭军 | Intelligent cleaning and drying supervision equipment and working method |
-
2022
- 2022-06-10 CN CN202210653446.9A patent/CN114903159A/en active Pending
Patent Citations (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1416711A (en) * | 2002-10-31 | 2003-05-14 | 鲁静波 | Vinegar soaking and quick freezing method for preserving fresh bamboo shoots |
| CN102860351A (en) * | 2011-07-08 | 2013-01-09 | 开县源通农业发展有限公司 | Autumn konjac processing method |
| CN102273599A (en) * | 2011-08-28 | 2011-12-14 | 扬州天成食品有限公司 | Boiled mixed vegetable and technology for processing same |
| CN102657316A (en) * | 2012-04-25 | 2012-09-12 | 浙江佳伊乐食品有限公司 | Method for processing ready-to-eat seasoning nutritional mixed vegetable |
| CN103621930A (en) * | 2013-11-29 | 2014-03-12 | 福建乡下厨房食品有限公司 | Processing process for instant spicy chili oil bamboo shoot slices |
| CN106343445A (en) * | 2016-08-26 | 2017-01-25 | 建宁县华新食品有限公司 | Preparation process of instant canned bamboo shoots |
| CN106617012A (en) * | 2017-02-27 | 2017-05-10 | 全武 | Wall-broken instant nutritional crisp chips and preparation method thereof |
| CN108552557A (en) * | 2018-01-11 | 2018-09-21 | 青岛恒孚食品有限公司 | A kind of vegetables automation dehydration device and method |
| CN113925086A (en) * | 2021-04-20 | 2022-01-14 | 重庆三峡笋业有限责任公司 | Fresh-keeping method of fresh bamboo shoots |
| CN116460088A (en) * | 2022-01-20 | 2023-07-21 | 谭军 | Intelligent cleaning and drying supervision equipment and working method |
| CN114451406A (en) * | 2022-02-10 | 2022-05-10 | 徐州工程学院 | Continuous extrusion formula plant specimen dehydration processor |
| CN218114179U (en) * | 2022-09-07 | 2022-12-23 | 郑州佳龙食品有限公司 | Frame turning mechanism for fresh bamboo shoot soaking barrel |
Non-Patent Citations (1)
| Title |
|---|
| 林娈, 俞际会, 陈丽娇: "竹笋保鲜技术研究进展", 食品研究与开发, no. 06, pages 114 - 116 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102028168B (en) | Method for processing instant dried sweet potato | |
| CN102132906B (en) | Method for producing instant leisure peeled prawn food | |
| CN102178276B (en) | Method for making roasted kelp fish balls | |
| CN101491322B (en) | Processing method of honey dried sweet potato | |
| CN101057607A (en) | Sweet potato steaming and boiling processing method | |
| KR20170079437A (en) | The manufacturing method of dried and seasoned slices | |
| CN106173851A (en) | A kind of dumplings rich in unsaturated fatty acid | |
| KR101105988B1 (en) | Watery plain Kimchi manufacturing method using figures | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| CN101156702B (en) | Production method of sea cucumber swelling crisp slices | |
| KR100930296B1 (en) | Functional processed food using sea urchin, manufacturing method thereof and sea urchin bibimbap using the same | |
| CN107212087A (en) | A kind of corn processing method for quick-freezing | |
| CN114903159A (en) | Production process of instant fresh bamboo shoot and konjak food | |
| CN102488235B (en) | Method for processing salame rich in crude fiber | |
| CN105211803A (en) | A kind of preparation technology of fresh pickles | |
| CN109832327A (en) | A kind of mackerel coating-film fresh-keeping method | |
| CN1605268A (en) | Vegetable jelly and its preparing process | |
| CN107996805A (en) | A kind of preparation process of wax gourd preserved fruit | |
| CN108967869A (en) | A kind of processing method reducing fresh edible maize color change | |
| CN104068362A (en) | Preparation method for dried sweet potatoes | |
| CN104222902B (en) | The processing technology of potato non-fried leisure food | |
| CN104055051A (en) | Method for preparing crystal potato by taking sweet potato as main raw material | |
| KR101152636B1 (en) | Jangajji and Method for Preparing the Same | |
| CN101185503B (en) | Fresh potato baking processing method | |
| CN101341921A (en) | Amber water chestnut dry and preparing technique thereof |
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 |