CN1653916A - 人参保鲜方法 - Google Patents
人参保鲜方法 Download PDFInfo
- Publication number
- CN1653916A CN1653916A CNA2005100509898A CN200510050989A CN1653916A CN 1653916 A CN1653916 A CN 1653916A CN A2005100509898 A CNA2005100509898 A CN A2005100509898A CN 200510050989 A CN200510050989 A CN 200510050989A CN 1653916 A CN1653916 A CN 1653916A
- Authority
- CN
- China
- Prior art keywords
- ginseng
- fresh
- keeping method
- radix ginseng
- keeping
- 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.)
- Granted
Links
- 241000208340 Araliaceae Species 0.000 title claims abstract description 83
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 title claims abstract description 83
- 235000003140 Panax quinquefolius Nutrition 0.000 title claims abstract description 83
- 235000008434 ginseng Nutrition 0.000 title claims abstract description 83
- 238000000034 method Methods 0.000 title claims abstract description 44
- 230000008569 process Effects 0.000 claims abstract description 22
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 6
- 238000010257 thawing Methods 0.000 claims description 18
- 239000006260 foam Substances 0.000 claims description 17
- 238000012856 packing Methods 0.000 claims description 14
- 239000000945 filler Substances 0.000 claims description 8
- 239000010409 thin film Substances 0.000 claims description 7
- 241000196324 Embryophyta Species 0.000 claims description 6
- 238000003860 storage Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000002093 peripheral effect Effects 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 abstract description 3
- 239000007787 solid Substances 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 9
- 230000036541 health Effects 0.000 description 7
- 230000008859 change Effects 0.000 description 5
- 230000002421 anti-septic effect Effects 0.000 description 4
- 230000008901 benefit Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 239000012467 final product Substances 0.000 description 3
- 239000007943 implant Substances 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 229910052717 sulfur Inorganic materials 0.000 description 2
- 239000011593 sulfur Substances 0.000 description 2
- 206010016654 Fibrosis Diseases 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 230000004761 fibrosis Effects 0.000 description 1
- 230000009746 freeze damage Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 229940089161 ginsenoside Drugs 0.000 description 1
- 229930182494 ginsenoside Natural products 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 231100000241 scar Toxicity 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- GOLXNESZZPUPJE-UHFFFAOYSA-N spiromesifen Chemical compound CC1=CC(C)=CC(C)=C1C(C(O1)=O)=C(OC(=O)CC(C)(C)C)C11CCCC1 GOLXNESZZPUPJE-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/0441—Treatment other than blanching preparatory to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
- A23B7/045—Thawing subsequent to freezing
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明公开了一种人参保鲜方法，包括生产准备和选参过程，其特征在于该保鲜方法还包括装箱过程、冻储过程、解冻过程和分拣过程。这种填充保护—冷冻储藏—解冻还原的人参保鲜方法摒弃了传统保鲜方法的弊端，具有明显的环保，先进，新颖的适用性，解决了多年困扰保鲜参产品发展的技术难题，使保鲜参的出口大门洞开，为保鲜参的广泛应用奠定了坚实的基础。本发明的应用必将推动保鲜参产业的快速发展，为高贵、神秘、神奇的人参注入新的和时尚的活力。
Description
技术领域
本发明涉及保存，尤其涉及通过冷冻及其后的解冻对人参进行保鲜的方法。
背景技术
人参是我国的传统优势产业，历来以红参、白参两种干品销售。鲜人参只是在每年一次的收获季节有短时间供应。随着科技的发展和保健的需求，鲜人参已越来越受到消费者的青睐。国际国内鲜人参都有着巨大的潜在市场。市场有需求，就会出现相应的产品，保鲜参这一新兴产业在上个世纪末开始出现。
现有“保鲜参”的保鲜方法及其存在的问题大体如下：
1、酒泡。将鲜人参泡在白酒里，只有少部分能溶于酒的有效成分可被利用，剩余的有效成份纤维化后被白白浪费掉了。
2、熏制。用硫磺烟熏，造成内部成份变化，食后有害健康，虽是传统做法，国家已明令禁用。
3、防腐剂浸泡。用山梨酸等防腐剂溶液浸泡，防腐剂量少不能长时间保存；量大则国家禁用。先进国家和地区禁止进口含有防腐剂的保鲜参。
4、做罐头。上个世纪八十年代，香港市场销售过，高温改变了鲜人参的外观形体、色泽，糖水浸泡使鲜人参缺少了特色。消费者不接受，没有市场，只好停产。
5、袋装低温存放。由于储存时间短，无法运输，产品不能转化成商品。
6、混合保鲜。目前市面上流通的“保鲜参”大都将以上方法综合利用。就是硫磺熏一下，酒浸几分钟，高温灭菌几分钟，装入袋中，放入一定量的防腐剂。
要使保鲜参走出误区，只有利用现有科技、设备、运输等条件，淘汰落后及禁用的传统方法。采用环保、先进的新方法解决现有“保鲜参”存在的改变质量、损坏成分、保鲜时间短不利于环保健康等问题。
发明内容
本发明的提出，旨在通过冷冻及其后的解冻方法对人参进行保鲜，克服了现在保鲜参的改变质量、损坏成分、不利于环保健康的诸多弊端，实现了长期保鲜、环保健康的目的。
本发明的技术解决方案是这样实现的：
一种人参保鲜方法，包括生产准备和选参过程，其特征在于该保鲜方法还包括装箱过程、冻储过程、解冻过程和分拣过程。
所述的装箱过程包括下述步骤：
(1)将塑料薄膜内套装入纸箱、木箱或塑料箱中；
(2)将含适量水份的锯沫，草木灰，泥土和/或细砂石的填料放入塑料套内；
(3)按照一层填料一层鲜人参的次序摆放鲜参，务使人参的主根和须子与箱壁薄膜保持10～20mm的距离，并将其周边距离用填料填满，薄膜扎口，封箱打包。
所述的冻储过程是指将包装好的人参箱立即放入-8～-10℃恒温冷冻室或冷冻装置进行冷冻储藏的步骤，冻储时间可长达360天。
所述的解冻过程包括将欲解冻的参箱搬出冷冻室或冷冻装置，移至3℃恒温装置中放置72小时，再放到8℃恒温解冻室放置144～150小时或者直接搬入8℃恒温解冻室放置168小时的步骤。
所述的分拣过程是指在低温环境中，除去包装物，使人参和填料分开，去除人参上夹带的锯沫，灰土和泥沙杂质，挑出冻参和坏参的步骤。
与现有技术相比较，本发明的优点表现在：
1、保持了鲜人参原有质量、形体、色泽、有效成分。真正实现了保鲜保质，原汁原味。
2、产品未受任何污染，未有任何残留，整个生产过程未对周围环境有任何污染。
3、方法简单易行，现有条件完全能满足生产需要，熟练工人即可独立操作完成。而且成本费用低廉。
4、填充物的使用增强了本办法的可操作性，增强了抵御因短时升温或搬运对产品影响等不测因素的能力。
5、解决了运输问题，使产品优势可以转化为商品优势，做到长期储存，保证供应。
附图说明
图1是本发明的工艺流程图。
具体实施方式
如图1所示的一种人参保鲜方法，其工艺过程为生产准备—选参—装箱—冻储—解冻—分拣—包装—成品。其中：
(1)准备过程包括：
包装物的准备。首先购置纸箱、木箱或者塑料箱，箱体的尺寸规格为66×33×24mm。采用普通薄膜做成不透气的包装箱内套。其次，填充物的准备。洁净的锯沫、草炭土、泥土、细砂石等保温，含水透气，能填充空隙的物品都可，储放于阴凉处备用。优先选用的是锯沫、锯沫体轻，来源广，储运方便，经济实用，特别是保温效果好。最后是选择冷冻室和解冻室。优先选择了能保持-8℃恒温的冷库为冷冻室，选择能保持3℃、8℃恒温的库房为解冻室。面积根据生产量确定。库内做支架。
(2)选参过程包括从刚收获的鲜人参中挑选浆足、色正、无锈、疤、伤、病、霉、污染的优质鲜水参，按支头大小分等，立即装箱。
(3)装箱过程包括将薄膜内套放入包装箱，将锯沫水份调至约45％(用手抓一把锯沫，握紧指缝不出水，松开锯沫成团不散，离地2尺松手，锯沫落地散开)，按一层锯沫一层鲜人参的次序摆放。人参主根及须子都不得直接接触箱壁薄膜，箱子周边由锯沫填充一厘米以上。薄膜扎口，封箱打包。
(4)冻储。将包装好的人参箱立即放入-8℃恒温冷冻室，冷冻储存。冷冻室要保持恒温，温度反复变化会影响鲜人参休眠状态，减少保鲜时间。冷冻室温度不低于-10℃。-13℃以下鲜人参将受冻害，无法解冻还原。凡低温环境都能对鲜人参起一定保鲜储存作用。在冻储期间可用能保持-5℃至-10℃恒温的冷冻集装箱运输。
(5)解冻。将需解冻的参箱搬出冷冻室，放到3℃恒温的解冻室内，放置72小时，再移至8℃恒温的解冻室，放置144小时以上即可。支头小的人参解冻时间短于支头大的人参。体积小的包装箱解冻时间短于大的包装箱。由于锯沫保温效果好，用锯沫做填充物的参箱解冻时无需逐渐升温，可将需解冻的参箱从冷冻室直接搬入8℃恒温的解冻室，放置168小时以上即可。
经填充包装后的鲜人参可在-8℃至-10℃恒温环境中储放一年。解冻还原后外观形体色泽、内在质量、气味、重量基本保持鲜人参原状。有效成分损失甚少。人参皂甙总含量的变化是：冻储前4.16％，冻储240天为4.11％，减少1.2％，冻储360天为4.03％，减少3.1％，进入冷冻室的人参可随时进行解冻。
(6)、分拣。在低温环境中，除去包装物，将人参和锯沫分开。去净人参所带锯沫，泥土等杂质，挑出冻参和坏参。即可包装销售。
本发明的提出为保鲜参的应用开辟了新的前景，可在医药、化工、保健等领域以保鲜参做原料，开发新产品，使保鲜人参在护肤、美容和护发领域的特殊功效得到进一步的开发利用。
本法的应用将改变人们一直服用干品的传统，省去泡煎等麻烦，可将保鲜参做成人们喜欢的美味佳肴，既丰富了饮食，又普及了保健。
同时，本法也将促进人参行业的发展，使资源得以更好的利用，实现参农增收和消费者受益的双重目标。其中最大的成效将是保鲜参的大量出口。本技术解决了影响出口的所有质量技术问题。使出口创汇的大门洞开，为保鲜参的广泛应用奠定了坚实的基础。
Claims (5)
1、一种人参保鲜方法，包括生产准备和选参过程，其特征在于该保鲜方法还包括装箱过程、冻储过程、解冻过程和分拣过程。
2、根据权利要求1所述的人参保鲜方法，其特征在于所述的装箱过程包括下述步骤：
(1)将塑料薄膜内套装入纸箱、木箱或塑料箱中；
(2)将含适量水份的锯沫，草木灰，泥土和/或细砂石的填料放入塑料套内；
(3)按照一层填料一层鲜人参的次序摆放鲜参，务使人参的主根和须子与箱壁薄膜保持10～20mm的距离，并将其周边距离用填料填满，薄膜扎口，封箱打包。
3、根据权利要求1所述的人参保鲜方法，其特征在于所述的冻储过程是指将包装好的人参箱立即放入-8～-10℃恒温冷冻室或冷冻装置进行冷冻储藏的步骤，冻储时间可长达360天。
4、根据权利要求1所述的人参保鲜方法，其特征在于所述的解冻过程包括将欲解冻的参箱搬出冷冻室或冷冻装置，放到3℃恒温装置中放置72小时，再移至8℃恒温解冻室放置144～150小时或者直接搬入8℃恒温解冻室放置168小时的步骤。
5、根据权利要求1所述的人参保鲜方法，其特征在于所述的分拣过程是指在低温环境中，除去包装物，使人参和填料分开，去除人参上夹带的锯沫，灰土和泥沙杂质，挑出冻参和坏参的步骤。
Priority Applications (4)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100509898A CN100508764C (zh) | 2005-02-05 | 2005-02-05 | 人参保鲜方法 |
| JP2007552493A JP4560553B2 (ja) | 2005-02-05 | 2006-01-16 | 高麗人参の新鮮度を保持する方法 |
| PCT/CN2006/000061 WO2006081734A1 (fr) | 2005-02-05 | 2006-01-16 | Méthode de conservation du ginseng |
| HK06101957.3A HK1081402A1 (en) | 2005-02-05 | 2006-02-15 | Ginseng fresh-keeping method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100509898A CN100508764C (zh) | 2005-02-05 | 2005-02-05 | 人参保鲜方法 |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1653916A true CN1653916A (zh) | 2005-08-17 |
| CN100508764C CN100508764C (zh) | 2009-07-08 |
Family
ID=34894529
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100509898A Expired - Fee Related CN100508764C (zh) | 2005-02-05 | 2005-02-05 | 人参保鲜方法 |
Country Status (4)
| Country | Link |
|---|---|
| JP (1) | JP4560553B2 (zh) |
| CN (1) | CN100508764C (zh) |
| HK (1) | HK1081402A1 (zh) |
| WO (1) | WO2006081734A1 (zh) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817188B (zh) * | 2005-01-07 | 2010-09-08 | 好侍食品株式会社 | 直根类的软化防止方法及其制品 |
| CN102697142A (zh) * | 2012-06-20 | 2012-10-03 | 通化盛信保健品有限公司 | 一种鲜人参气调低温保鲜方法 |
| CN104431649A (zh) * | 2014-11-18 | 2015-03-25 | 李建朋 | 竹鼠多汁饲料冬季保鲜方法 |
| CN104642507A (zh) * | 2014-06-24 | 2015-05-27 | 何松 | 灵芝的保鲜方法 |
| CN110433203A (zh) * | 2019-08-30 | 2019-11-12 | 广东东阳光药业有限公司 | 珠芽蓼鲜药的保鲜方法 |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP6035477B2 (ja) * | 2010-12-18 | 2016-11-30 | 寿広 宮坂 | にんにくの低温熟成製造方法 |
| KR101352196B1 (ko) | 2012-12-11 | 2014-02-13 | 박범진 | 인삼을 포장하는 방법 |
| CN112841297A (zh) * | 2020-12-09 | 2021-05-28 | 北京农学院 | 一种抑制鲜切胡萝卜中可溶性糖流失的方法 |
Family Cites Families (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH01153038A (ja) * | 1987-12-10 | 1989-06-15 | Ulvac Corp | 生鮮農産物の鮮度保持方法 |
| WO1989009548A1 (en) * | 1988-04-08 | 1989-10-19 | Kabushiki Kaisha Semex Japan | Process for freezing tissues of living organism |
| JPH08283168A (ja) * | 1995-04-07 | 1996-10-29 | Iwatani Internatl Corp | オタネニンジン根の冷凍方法 |
| CN1136947A (zh) * | 1996-03-08 | 1996-12-04 | 杨建新 | 人参西洋参的保鲜方法 |
| CN1094312C (zh) * | 2000-10-24 | 2002-11-20 | 崔振先 | 冰冻保鲜人参及其加工方法 |
| JP2002345428A (ja) * | 2001-05-29 | 2002-12-03 | Matsushita Refrig Co Ltd | 凍結融解処理サラダとその製造方法 |
| WO2004107867A1 (ja) * | 2003-06-05 | 2004-12-16 | Ajinomoto Co., Inc. | 冷凍食品の製造法 |
| CN1613361A (zh) * | 2003-11-05 | 2005-05-11 | 薛文峰 | 人参即食片 |
-
2005
- 2005-02-05 CN CNB2005100509898A patent/CN100508764C/zh not_active Expired - Fee Related
-
2006
- 2006-01-16 WO PCT/CN2006/000061 patent/WO2006081734A1/zh not_active Application Discontinuation
- 2006-01-16 JP JP2007552493A patent/JP4560553B2/ja not_active Expired - Fee Related
- 2006-02-15 HK HK06101957.3A patent/HK1081402A1/xx not_active IP Right Cessation
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1817188B (zh) * | 2005-01-07 | 2010-09-08 | 好侍食品株式会社 | 直根类的软化防止方法及其制品 |
| CN102697142A (zh) * | 2012-06-20 | 2012-10-03 | 通化盛信保健品有限公司 | 一种鲜人参气调低温保鲜方法 |
| CN104642507A (zh) * | 2014-06-24 | 2015-05-27 | 何松 | 灵芝的保鲜方法 |
| CN104431649A (zh) * | 2014-11-18 | 2015-03-25 | 李建朋 | 竹鼠多汁饲料冬季保鲜方法 |
| CN110433203A (zh) * | 2019-08-30 | 2019-11-12 | 广东东阳光药业有限公司 | 珠芽蓼鲜药的保鲜方法 |
| CN110433203B (zh) * | 2019-08-30 | 2021-05-11 | 东莞市东阳光冬虫夏草研发有限公司 | 珠芽蓼鲜药的保鲜方法 |
Also Published As
| Publication number | Publication date |
|---|---|
| JP2008528007A (ja) | 2008-07-31 |
| CN100508764C (zh) | 2009-07-08 |
| HK1081402A1 (en) | 2006-05-19 |
| JP4560553B2 (ja) | 2010-10-13 |
| WO2006081734A1 (fr) | 2006-08-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1653916A (zh) | 人参保鲜方法 | |
| CN101715806B (zh) | 一种牛肝菌的保鲜方法 | |
| CN1875726A (zh) | 一种黄花菜冷藏保鲜方法 | |
| CN101965861B (zh) | 延长砂梨保鲜期的处理方法 | |
| CN101965864B (zh) | 一种蒜薹保鲜专用的防霉保鲜剂 | |
| CN105815434A (zh) | 一种草莓的保鲜方法 | |
| CN103416483A (zh) | 一种枸杞鲜果的保鲜方法 | |
| CN101720811A (zh) | 一种蒜薹防腐保鲜方法 | |
| CN106305988A (zh) | 一种延长香荷芋贮藏期的联合保鲜方法 | |
| CN104082404B (zh) | 一种水果保鲜剂及其制备方法 | |
| CN101019570B (zh) | 哈密瓜专用保鲜剂 | |
| CN103194178B (zh) | 一种松茸菇冷藏保冷剂及其制备方法 | |
| CN101637200A (zh) | 一种西兰花的保鲜方法 | |
| CN111728024A (zh) | 一种蓝莓的真空预冷保鲜方法 | |
| CN1233246C (zh) | 杨梅的贮藏保鲜方法 | |
| CN110419564A (zh) | 一种水产品冰冻用保鲜冰衣及其应用方法 | |
| Powell et al. | The apple in cold storage | |
| CN101422190A (zh) | 一种苹果果实臭氧处理贮藏方法 | |
| CN105767153A (zh) | 一种香椿芽保鲜方法 | |
| CN103704319B (zh) | 生菜的加工保鲜方法 | |
| CN1073810C (zh) | 鲜芦笋气调式高阻隔保鲜方法 | |
| CN102038033A (zh) | 一种延长冷藏鲜莲蓬货架期的复合保鲜方法 | |
| CN101422189A (zh) | 一种柿果实的贮藏方法 | |
| CN109247389A (zh) | 一种枇杷果实纳米间歇高湿贮藏保鲜方法 | |
| KR100670900B1 (ko) | 송이버섯의 장기 보관 방법 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: DE Ref document number: 1081402 Country of ref document: HK |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| REG | Reference to a national code |
Ref country code: HK Ref legal event code: GR Ref document number: 1081402 Country of ref document: HK |
|
| ASS | Succession or assignment of patent right |
Owner name: BEIJING YUANHE FANGYUAN BOTANICAL TECHNOLOGIES, IN Free format text: FORMER OWNER: TIAN JINGWU Effective date: 20120618 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 116021 DALIAN, LIAONING PROVINCE TO: 100041 SHIJINGSHAN, BEIJING |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20120618 Address after: 100041 C317-C320 room, No. 19 west well road, Beijing, Shijingshan District Patentee after: Beijing Yuanhe Fangyuan Botanical Technologies, Inc. Address before: 116021 No. 15 Hua Hua Street, Shahekou District, Liaoning, Dalian Patentee before: Tian Jingwu |
|
| C56 | Change in the name or address of the patentee | ||
| CP02 | Change in the address of a patent holder |
Address after: 100041, room 1, Jing Tong Building, No. 2, 205 Apple Road, Shijingshan District, Beijing Patentee after: Beijing Yuanhe Fangyuan Botanical Technologies, Inc. Address before: 100041 C317-C320 room, No. 19 west well road, Beijing, Shijingshan District Patentee before: Beijing Yuanhe Fangyuan Botanical Technologies, Inc. |
|
| C56 | Change in the name or address of the patentee | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 100041, room 1, Jing Tong Building, No. 2, 205 Apple Road, Shijingshan District, Beijing Patentee after: BEIJING YUANHE FANGYUAN PLANT SCIENCE AND TECHNOLOGY CO.,LTD. Address before: 100041, room 1, Jing Tong Building, No. 2, 205 Apple Road, Shijingshan District, Beijing Patentee before: Beijing Yuanhe Fangyuan Botanical Technologies, Inc. |
|
| CP01 | Change in the name or title of a patent holder | ||
| CP01 | Change in the name or title of a patent holder |
Address after: 100041 room 205, Tongjing building, No.1, yard 2, Pingguoyuan Road, Shijingshan District, Beijing Patentee after: Beijing yuanhefangyuan Plant Technology Co.,Ltd. Address before: 100041 room 205, Tongjing building, No.1, yard 2, Pingguoyuan Road, Shijingshan District, Beijing Patentee before: BEIJING YUANHE FANGYUAN PLANT SCIENCE AND TECHNOLOGY CO.,LTD. |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20090708 |