CN102475106A - Novel can - Google Patents
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- CN102475106A CN102475106A CN201010553123XA CN201010553123A CN102475106A CN 102475106 A CN102475106 A CN 102475106A CN 201010553123X A CN201010553123X A CN 201010553123XA CN 201010553123 A CN201010553123 A CN 201010553123A CN 102475106 A CN102475106 A CN 102475106A
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- 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
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
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- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a novel can processing technology and a can. Fruit, vegetable, meat and poultry materials are subjected to pretreatment and biological membrane solution heat treatment for realizing sterilization and inactivation of enzyme; after being canned and bagged, the materials are vacuumed and filled with a protecting gas; compact products are filled without inflation; after sealing, the materials are cooled by only needing low-heat short-time treatment or cooled without low-heat short-time treatment; and the materials in a package can be preserved for 8 to 12 months under the protection of a biological membrane or gas. In the invention, sugar, salt, acid or chemical preservative are not used for keeping quality and preservation; the can is not subjected to high-temperature sterilization without juice or with less juice; a fruit and vegetable can produced by the technology has better nutrition and flavor and lower cost; fruit and vegetable sausage and fruit and vegetable cakes can be produced; and traditional Chinese dishes can be made into a can and a microwave food.
Description
Technical field
The present invention relates to a kind of novel can process technology and product, be particularly useful for processing the can or the instant food of no soup juice or few soup juice, and can Chinese food be processed into can or microwave food.
Background technology
Existing fruit and vegetable tin primary categories is the fruit cocktail can, salt marsh, clear stain, acid pickling and seasoning class canned vegetables.Method for preserving mainly is product utilizes sugar, salt or acid behind high-temperature sterilization an anti-corrupt principle.Technological process is generally:
Material sorting-wash-cut-preliminary treatment-tinning (soup juice such as configuration syrup, salt solution)-thermal exhaust or vacuum seal-sterilization-cooling-wiping jar warehouse-in
Select different pretreatment process for use according to feature of raw material and processing variety, as protect look, blanching, precook, sugaring, salt marsh or slaking etc., sterilization conditions is selected 100 ℃ of normal pressures, 10-20 minute heat kill bacterium or 10-15 minute high pressure sterilization according to kind.
Existing poultry can generally adopts vacuum packaging, high temperature high pressure sterilizing, back-pressure cooling.Technological process is like poultry seasoning class can:
Raw material handle-is cut-preliminary treatment-canned (auxiliary tone flavor juice)-exhaust or vacuum seal-sterilization-cooling-wiping jar warehouse-in
The pretreatment process different according to the kind different choice, as precook, fried or the back of precooking is fried etc.Sterilization conditions was generally 118 ℃ or 121 ℃ high pressure sterilization 55-65 minute, and indivedual kind times are longer, back-pressure cooling then.
Mainly there are following deficiency in this type of technology and product:
(1) the processing intensity of fruit vegetable materials is bigger, and sterilising temp is higher, and the time is longer, and original local flavor of fruits and vegetables and nutrition loss are bigger.
(2) because preservation needs, and fruit and vegetable tin must add a large amount of sugar, salt or acid, product contains sugar, saliferous is higher.
(3) fruit and vegetable tin since preservation need to add soup juice more, be generally 35-55%, solid content is relatively low, and the packing of product, cost of marketing are increased.
(4) product of employing exhaust sealing or vacuum seal high-temperature sterilization; There are some shortcomings; Some vacuum-packed kind can produce undesirable taste through storage after a while, and also some product is prone to bottom clearance oxidation circle even oxydative spoilage because vacuum is not high; The soft vacuum package can is not suitable for the soft lump material of quality, and harder lump material vacuumizes back packaging external appearance out-of-flatness, makes printed patterns not attractive in appearance.
(5) some product has to add a large amount of chemical preservatives, essence and pigment for prolonging preservation term and improving local flavor, impression, has a strong impact on consumer psychology.
(6) existing fruit and vegetable tin and poultry can processing technology are difficult to adapt to requirement various in style, that cooking method is various, the heat-resisting degree of material is different, the soft Chinese food that differs of material is processed can or microwave food.
Summary of the invention
In order to overcome the existing high sugar of fruit and vegetable tin, high salt and the too many defective of soup juice, reduce fruit vegetable nutrient and flavor loss; Solve the how problem of canned sterilization of the different material of problem that vacuum-packed high-temperature sterilization product exists and heat-resisting degree; Find out tinned food method for preserving that does not rely on sugar, salt, acid and chemical preservative and the process that is fit to Chinese food is processed can or microwave food; The present invention provide a kind of with material through the heat treatment of biological preservation film liquid, film after tinning and fill protective gas; Adopt the can process technology of low-heat (low temperature) sterilization in short-term, this technology can make fruit vegetable materials processing intensity reduce, and sterilising temp reduces; Time shortens; Not with chemical preservative, product can not have soup juice or few soup juice in the product, and the product taste can be allocated arbitrarily; Variety classes and the different material of heat-resisting degree carry out low-heat and sterilize in short-term like fruits and vegetables and the poultry same packing of after preliminary treatment and the heat treatment of biomembrane liquid, can packing into.Utilization should technology not only can be produced fruit and vegetable tin and fruits and vegetables instant food, and can Chinese food be processed into can and microwave food.The packing of product can be used traditional rigid package or flexible package.The shelf life of products of producing with this technology can reach 8-12 month.
The technical solution adopted for the present invention to solve the technical problems is: pretreated material carries out the heat treatment of biomembrane liquid; And the main task of in preliminary treatment and the heat treatment of biomembrane liquid, accomplishing sterilization, inactive enzyme, exhaust and filming, material is accomplished the subsequent packages operation under the biomembrane protection.Replace soup juice and spaces such as syrup, salt solution with filling protective gas in the packing, the sealing back is adopted low-heat to sterilize in short-term or is sealed directly cooling of back, and its technology mainly is to select preprocess method according to the heat-resisting degree of material, slaking requirement and sterilization needs; To carry out the heat treatment of biomembrane liquid, film through pretreated material; Heat pack (bag) deflates, and injects blanketing gas; Sealing, continuing or not needing low-heat sterilization in short-term is cooling fast.
The biomembrane liquid that present technique adopted is mixed with the aqueous solution of appropriate viscosity by sucrose fat, carboxymethyl cellulose, maltodextrin, starch, agar etc., behind high-temperature sterilization, adds nisin, ascorbic acid, phosphate, citric acid etc. again.This biomembrane composition proportion and viscosity are pressed the material characteristic adjustment, and seasoning class can add flavoring or its leachate in the biomembrane liquid.
The blanketing gas that present technique adopts is inactive gas such as nitrogen or carbon dioxide.
Some fills closely knit product such as intestines class etc. need not fill protective gas.
The principle of present technique sterilization, inactive enzyme: this biomembrane has stronger surface-active, makes bacterium at first break away from the material surface and gets in the film liquid, and the nisin in the film liquid is a kind of natural biological antiseptic; It is converted into amino acid in the enteron aisle in human body; Safe and harmless to human body, can not destroy probio genus balance in the human body yet, not only can press down and kill gram-positive bacteria and the Pseudomonas that is sick of; Suppress the growth of clostridium botulinum and other thermophilic gemma bacterium that are sick of; And can improve the heat sensitivity of bacterium, therefore, material is in the biomembrane liquid that is acidity wraps; Can realize sterilizing with lower temperature, short time, enzyme is accomplished passivation simultaneously in this process.Heat-resisting Pseudomonas in the material of neutrality and low acidity such as some vegetables, the meat is accomplished sterilization, inactive enzyme task through the preceding slaking of tinning (bag), culinary art and biomembrane liquid heat treatment process; And under biomembranous protection, pack, the sealing back only needs waste heat or low-heat to sterilize in short-term and can cool off fast.Acid material only needs in the heat treatment of biomembrane liquid low-heat to sterilize in short-term to get final product.
The relatively poor bright material of fruit of hear resistance can directly immerse in the biomembrane liquid and heat 1-3 minute; Temperature is 90 ℃-92 ℃, once accomplishes inactive enzyme, exhaust, sterilizes and films, tinning (bag); The gas injection of finding time; Sealing, aseptic packaging can directly be cooled off, and packs the waste heat sterilization continuously and can cool off in 3 minutes.
Some can't be packed or the product of aseptic packaging continuously, can select to seal the sterilization in short-term of back low-heat.Can in cooking process, add slaking, sterilization, inactive enzyme and exhaust task and the heat pack (bag) under the biomembrane protection that different material is accomplished in the heat treatment of biomembrane liquid like Chinese food, low-heat sterilization is in short-term carried out in the gas injection of finding time after the sealing.Can use 92 ℃-95 ℃ of normal pressures can cool off in sterilization 3-5 minute like 200 gram packing sterilization conditions.
The guaranteeing the quality of present technique converted products, fresh keeping principle: through the product of sterilization processing; Material in the packing receives the duplicate protection of biomembrane and blanketing gas; Nisin in the biomembrane can suppress the Pseudomonas development growth of being sick of effectively, the growth of esp meat bacillus venenosus and other thermophilic gemma bacterium that are sick of, and biomembrane covers the material table mask simultaneously has good resistance oxygen and antioxygen function; Can prevent the own oxidation of material and film, make and have a liking for gas property Pseudomonas and be able to suppress.Compositions such as the sucrose fat in the biomembrane, carboxymethyl cellulose have certain anti-bacterial refreshing function, and biomembrane is kept certain acidity also has bacteriostasis, are 4.5 clostridium botulinum can't to be grown when following or produce toxin like: pH value.In packing, fill inactive gas such as nitrogen or carbon dioxide, can get rid of the residual oxygen in the packing container, make have a liking for oxygen property Pseudomonas can't development growth, the while can alleviate obstruct pressure and the antibiotic pressure of biomembrane to residual oxygen greatly.Biomembrane can reduce the water activity on material surface effectively, and the Pseudomonas that some can be grown under high-moisture activity is inhibited.
Biomembrane have good block water, water retaining function; Material moisture content can be kept preferably; The flavor component that material itself has in heating process is absorbed by biomembrane and is detained, and has reduced the material flavor loss, and the sucrose in the film, citric acid also improve local flavor plays a role.Sucrose can make biomembrane not only keep lower pH value but also make not too acid of mouthfeel.
Biomembrane can prevent that in the material process material that causes owing to variations in temperature is air-breathing, and the gas in the material can only unidirectionally be discharged.
Biomembrane another effect in process is to make material avoid the pollution from environment, gets final product thereby make material after packing, only need low-heat to sterilize in short-term.
Blanketing gas in the packing both can reduce the residual oxygen in the packing, replaced to fill juice, improved the heat conductivity of product, can prevent the breakage of soft material again effectively, overcame vacuum-packed various shortcoming, also can make the flat appearance of flexible packing products attractive in appearance.In fact as add carbon dioxide mould etc. is directly had inhibitory or killing effect.
The reproducibility that biomembrane has is not only inhibited to the brown stain that is caused by polyphenol oxidase etc., but the phosphate chelated metal ions in the film becomes the look that is caused by metal ion and to have control action.Keep the moisture content of material effectively to control Maillard reaction, alleviate non-enzymic brown stain.
Big molecule in the biomembrane has the high temperature protection effect to nisin, and therefore its activity can not lose in heating process.
Because it is fresh-keeping that biomembrane and blanketing gas guarantee the quality material to the multiple protective of material in a long time.
The invention has the beneficial effects as follows: using present technique can the production low sugar, less salt, low acid; No soup juice or few soup juice, no chemical preservative, non-pigment; The fruit and vegetable tin of kind multiple tastesization and fruits and vegetables instant food; Product can be selected flexible package or rigid package, and the packing and the cost of marketing of product reduce relatively, and the local flavor of product and nutrition are preserved better; Using present technique can be different heat-resisting degree, sterilization requires materials different, that soft or hard differs to pack in the same packing, realizes Chinese food is processed can and microwave food, and can keep the original color of Chinese dishes preferably.Product does not have vacuum-packed defective.Need not long-time high-temperature sterilization, the energy consumption in the production process is lower.
Description of drawings
Fig. 1 is a fruits and vegetables series products process chart.
Fig. 2 is Chinese food can and microwave food process chart.
Among the figure: preliminary treatment: fruit protects look and handles; Vegetables etc. are precooked or processing such as fried.
The specific embodiment
Below in conjunction with process chart and embodiment the present invention is further specified.
The traditional handicraft culinary art: Chinese food is selected materials, is cooked by traditional handicraft, and in culinary art, adds biomembrane liquid, accomplishes material exhaust, inactive enzyme, sterilizes and film.
Biomembrane liquid heat treatment: fruit vegetable materials directly immersed in the film liquid keep 90 ℃-92 ℃, 1-3 minute, accomplish material exhaust, inactive enzyme, sterilization and film.
Tinning: material drop from biomembrane liquid goes out heat pack immediately (bag).
The gas injection of finding time: deflate immediately after the material tinning (bag) and inject inactive gas nitrogen or carbon dioxide.The closely knit products of filling such as intestines class can save this operation.
Sealing: sealing immediately after the gas injection of finding time.
Waste heat or low-heat sterilization: sterile working equipment can save this operation.Leave standstill (inversion) waste heat sterilization in 3 minutes, optional 92 ℃ of-95 ℃ of low-heat sterilizations of other packing methods 3-5 minute after tinning (bag) sealing continuously.
Cooling: fast about water-cooled to 38 ℃.
Wipe a jar warehouse-in: dry external packing moisture content, the check warehouse-in.
The preparation of biomembrane liquid: biomembrane liquid proportioning and viscosity are selected according to product feature.The biomembrane liquid for preparing carries out high-temperature sterilization, can allocate flavoring or its leachate into according to the product taste.
1, mango foods packed in carton containers
Tropical fruit (tree) or other fruit, the melon present technique that all can adopt are processed various cans, and this example selects mango to be processed into foods packed in carton containers by Fig. 1 technological process.
The thick medium well mango kind of the choosing little meat of nuclear is cleaned, and decortication core is cut the l cm thick; 3 centimeter length pieces place 0.2% sodium sulfite aqueous solution to protect look and handle, and clean the back and immerse heat treatment in the biomembrane liquid, keep 90 ℃; 2 minutes, accomplish inactive enzyme, exhaust simultaneously, sterilize, film, after going out, drop carries out aseptic pack (selecting the heat-resisting packaging bag of high-barrier aluminum-plastic composite membrane, 300 gram dresses) immediately; Vacuum suction, nitrogen injection, heat seal, water-cooled is but immediately; During to 38 ℃, the moisture content of packing with air blow drying, check, warehouse-in.
This example is used the biomembrane proportioning:
Sucrose fat (HLB 5-16), carboxymethyl cellulose, agar, maltodextrin in the 3:2:1:3 ratio, are added hot water and are made into film liquid, add sucrose 15% again, calgon 1%, ascorbic acid 0.6%, it is 4 that citric acid is transferred pH value, nisin 0.4%.
This product non-pigment, essence, chemical preservative, the shelf-life can reach 1 year, and product mouthfeel, local flavor, color and luster are close with ripe fresh fruit meat.Product does not have soup juice, and packaging external appearance is smooth.
2, fruits and vegetables salad can
Press flow chart 1, green grass or young crops (pea) beans, carrot, potato are boiled respectively, carrot, potato decortication are cut 6 millimeters Fang Ding, and bright pineapple, pawpaw peeling are diced; Together add in the biomembrane liquid 90 ℃ of heat treatments 1 minute, accomplish sterilization, inactive enzyme, exhaust, film, drop goes out to add the commodity mayonnaise; The aseptic heat-resisting plastic-aluminum compound membrane bag of packing into (200 gram dress) finds time to charge into carbon dioxide, sealing; Be water-cooled to 38 ℃ immediately, dry up the packing free surface moisture, the check warehouse-in.
This example is used the biomembrane proportioning:
Sucrose fat, carboxymethyl cellulose, agar, maltodextrin add hot water by 3:2:1:1 and are made into film liquid, add sucrose 15%, ascorbic acid 0.6%; It is 4.5 that citric acid is transferred pH value; Calgon 1%, nisin 0.4% supplies behind the heat kill bacterium to use in the above-mentioned technology.
This product color is attractive in appearance, and flavour nutrient is all good, instant, and the batching of product and taste can be selected various.10 months shelf-lifves.
3, vegetable plate can
Press Fig. 1 technological process, get pumpkin, carrot, 1.5 centimetres of Fang Ding are cut in the taro peeling, go in six, seventy percent deep fat fried ripely, drop goes out; Get in diced carrot, pumpkin fourth, each 1/3rd immersion biomembrane liquid of taro fourth, keep 90 ℃, sterilization in 2 minutes, drop goes out; Tinning (this example is used 200 gram iron flasks, uses preceding sterilization) finds time to charge into nitrogen, 95 ℃ of low-heat sterilizations 3 minutes; With being water-cooled to 38 ℃, dry up the packing free surface moisture, check, warehouse-in.
This example is used the biomembrane proportioning:
Sucrose fat, carboxymethyl cellulose, agar, maltodextrin are added the hot water wiring solution-forming in the 3:2:1:3 ratio, add sucrose 5% again, calgon 1%, ascorbic acid 0.6%, it is 5 that citric acid is transferred pH value, nisin 0.4%.
Add five-spice powder and refined salt in this routine biomembrane, behind high temperature sterilization, supply to use in the above-mentioned technology.
This product is nutritious, and the taste sweet-smelling is economical and practical, easy to carry, and old children is all suitable.The batching of product and taste can be selected various.10 months shelf-lifves.
4, beef with brown sauce can
Use present technique and can Chinese food be processed can, this example is chosen the formula beef with brown sauce, presses Fig. 2 technological process, beef is cleaned cut 3.3 centimetres of squares, and 2.5 centimetres of squares are cut in the ternip peeling, and Chinese prickly ash, anise bind up with gauze; Become heat to put the bean cotyledon stir-fry rusting to three and take on a red color, add bright soup, beef, spices bag, salt, fried sugar, boiled, it is mashed to just to use little fire instead; Radish is added, burn to juice and take out the spices bag when dense and add an amount of biomembrane liquid, continue to burn 3 minutes, (this example is selected 200 gram iron flasks in the tinning that takes the dish out of the pot; Slack tank is through sterilization processing before the tinning), find time to annotate nitrogen, sterilization is 5 minutes in the rearmounted 95 ℃ of hot water of sealing; Cold water is cooled to 38 ℃, dries the check warehouse-in.
This example is used the biomembrane proportioning:
Sucrose fat, carboxymethyl cellulose, agar, cornstarch are added hot water in the 3:2:1:3 ratio be made into appropriate viscosity solution, add sucrose 5% again, calgon 1%, ascorbic acid 0.4%, it is 5 that citric acid is transferred pH value, nisin 0.6%.
An amount of refined salt and the seasoning matter leachate of adding supplies behind the high temperature sterilization to use in the above-mentioned technology.
This product characteristic is can vegetables be allocated in the pork braised in brown sauce, makes itself and Traditional China dish consistent.Shelf life of products 1 year.
5, stirfried bean curd in hot sauce microwave food
Use present technique and can Chinese food be processed microwave food, this example is selected stirfried bean curd in hot sauce, presses Fig. 2 technological process, and bean curd is cut into 1.3 centimetres of Fang Ding; Following boiling water scalded, and porkburger is put into chilli oil, thick broad-bean sauce, bruised ginger stir-fry to going out chilli oil with the solid carbon dioxide branch that stirs fry in oil, and adds cooking wine, soy sauce, bean curd fourth, salt; Soup-stock is boiled, simmers to juice with little fire to add an amount of biomembrane liquid after a little while, continues heating 3 minutes, is sprinkled into zanthoxylum powder, dried green onion end, monosodium glutamate; Stir the pack that takes the dish out of the pot (this example is used the compound bag of moulding of 300 gram dress transparency and heat-proofs), the nitrogen injection of finding time, heat seal places 92 ℃ of hot water sterilizations 5 minutes; Cold water is cooled to 38 ℃, dries up a bag free surface moisture, check, warehouse-in.
This example is used the biomembrane proportioning:
Sucrose fat, carboxymethyl cellulose, agar, cornstarch in being configured to appropriate viscosity solution in the 3:2:1:3 ratio adding hot water, are added sucrose 5% again, calgon 1%, ascorbic acid 0.4%, it is 5.5 that citric acid is transferred pH value, nisin 0.6%.
It is instant to put into the micro-wave oven heating when this product is edible, and local flavor is consistent with the Traditional China dish.This shelf life of products 8 months.
6, fruits and vegetables sausage and fruits and vegetables cake
Use present technique and can produce instant food such as the fruits and vegetables sausage of various tastes, fruits and vegetables cake, this example is fruits and vegetables sausage or fruits and vegetables cake.
By technological process Fig. 1, get carrot, the clean peeling of pumpkin, flesh, boil seven, medium well, chopping.Pineapple peeling pelletizing.Sliced carrot, pumpkin silk, pineapple grain 1/3rd are added 6% glutinous rice flour by each, mix thoroughly, add biomembrane liquid 20% 92 ℃ of heating in vacuum in sausage filler again; Kept 2 minutes, and accomplished sterilization, inactive enzyme, exhaust, fruits and vegetables and biomembrane liquid one are reinstated sausage filler inject heat-resisting plastic film casing; The segmentation tying is cut, waste heat 3 minutes; Water-cooled to 38 ℃ dries up, the check warehouse-in.
If the material package of handling well is become pie, then be fruits and vegetables cake product.
This example is used the biomembrane proportioning:
Sucrose fat, carboxymethyl cellulose, agar, maltodextrin, cornstarch are added hot water in the 3:2:2:l:3 ratio be made into glue, add nisin 0.1%, ascorbic acid 0. 2%, it is 4.5 that citric acid is transferred pH value, hexametaphosphate 0.5%, sucrose 12%.Supply above-mentioned technology to use behind the heat sterilization.This product is nutritious, and color and luster is attractive in appearance, unique flavor, and old children is all suitable, carries instant, and leisure or cool dish garnishes all can.This example is selected sweet sour taste, and actual optional plurality of raw materials is processed the fruits and vegetables sausage or the fruits and vegetables cake of various tastes.Shelf life of products 8 months.
Claims (4)
1. the process technology of a novel can and product; Really, vegetables, meat, fowl etc. through sorting, clean, cut, preliminary treatment, tinning, the sealing of finding time, sterilization, cooling; Be processed into tinned food; It is characterized in that: through the heat treatment of biomembrane liquid, coating, find time to charge into protective gas after heat pack or the pack before material tinning or the pack, only sterilize in short-term after the sealing and maybe need not cool off fast with low-heat; Material in the packing was guaranteed the quality under the duplicate protection of biomembrane and blanketing gas fresh-keeping 8-12 month; Fill fine and close product in the packing and do not need protective gas, only depend on the biomembrane protection to get final product, use fruit and vegetable tin, Chinese food can, microwave food and fruits and vegetables sausage, fruits and vegetables cake class instant food that present technique can be produced the various soft hard packagings of no soup juice or few soup juice.
2. the process technology of a kind of novel can according to claim 1 and product; It is characterized in that: used biological film is by sucrose fat, carboxymethyl cellulose and other edible film forming agents, the formulated gluey film forming liquid that contains the biological antibiotic agent of thickener, and can add flavoring or its leachate according to products characteristics.
3. the process technology of a kind of novel can according to claim 1 and product; It is characterized in that: the protective gas replacement that fillings soup juice such as the syrup in the existing can, salt solution and space are filled, used blanketing gas is inactive gas such as nitrogen or carbon dioxide.
4. the process technology of a kind of novel can according to claim 1 and product is characterized in that: use the tinned fruit of present technique processing, fruit material piece is without high-temperature process; Protect look and handle the back and directly immerse in the biomembrane liquid low-heat and handle in short-term, disposable completion sterilization, inactive enzyme, exhaust, film, if adopt aseptic packaging; The gas injection of finding time; Cool off immediately after the sealing, if adopt other packing methods, cooling after sealing available waste heat in back or low-heat are sterilized in short-term.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010553123XA CN102475106A (en) | 2010-11-22 | 2010-11-22 | Novel can |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010553123XA CN102475106A (en) | 2010-11-22 | 2010-11-22 | Novel can |
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| CN102475106A true CN102475106A (en) | 2012-05-30 |
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| CN201010553123XA Pending CN102475106A (en) | 2010-11-22 | 2010-11-22 | Novel can |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2498742C1 (en) * | 2012-07-27 | 2013-11-20 | Олег Иванович Квасенков | Method for production of preserved product "chopped pheasant cutlets with garnish and white sauce with vegetables" |
| CN107410889A (en) * | 2017-09-21 | 2017-12-01 | 贵州爽口达食品开发有限公司 | A kind of processing technology of the grain rice can of health five |
-
2010
- 2010-11-22 CN CN201010553123XA patent/CN102475106A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2498742C1 (en) * | 2012-07-27 | 2013-11-20 | Олег Иванович Квасенков | Method for production of preserved product "chopped pheasant cutlets with garnish and white sauce with vegetables" |
| CN107410889A (en) * | 2017-09-21 | 2017-12-01 | 贵州爽口达食品开发有限公司 | A kind of processing technology of the grain rice can of health five |
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Application publication date: 20120530 |