CN104585298A - Processing method and processing equipment of dried shaddock pulp slices - Google Patents
Processing method and processing equipment of dried shaddock pulp slices Download PDFInfo
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- CN104585298A CN104585298A CN201510060109.9A CN201510060109A CN104585298A CN 104585298 A CN104585298 A CN 104585298A CN 201510060109 A CN201510060109 A CN 201510060109A CN 104585298 A CN104585298 A CN 104585298A
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Abstract
The invention discloses a processing method of dried shaddock pulp slices. The processing method comprises the following steps: freezing shaddock pulp which is obtained by peeling off shaddock at -15 DEG C to -10 DEG C for 1-1.2 hours; removing shaddock seeds in the shaddock by virtue of a sterilized tool; cutting the shaddock pulp into shaddock pulp slices at 5-10 DEG C, wherein the thicknesses of the shaddock pulp slices are 0.6-0.8cm; loading the shaddock pulp slices and freezing at -35 DEG C to -30 DEG C for 4-5 hours; and keeping the shaddock pulp slices at 70-110Pa and at 50-85 DEG C for 15-18 hours, and carrying out vacuum drying to obtain the dried shaddock pulp slices, wherein the moisture content of the dried shaddock pulp slices is 3%-5%. The invention further provides processing equipment of the dried shaddock pulp slices. According to the processing method and the processing equipment, the obtained dried shaddock pulp slices are crisp in taste, and the nutrient components of the shaddock pulp are reserved.
Description
Technical field
The present invention relates to food processing field, particularly a kind of shaddock jerky slice processing method and process equipment thereof.
Background technology
Shaddock, if the fecund such as golden shaddock is in MeiZhou,GuangDong etc., tender and crisp, fresh and sweet tasty and refreshing, the juice polyvoltine slag of its shaddock pulp matter, has fragrant sweet taste, is rich in nutriment and higher medical value.Containing soluble solid more than 14% in shaddock fruit juice, complete sugared 12.68%, organic acid 0. 368%, every 100 milliliters of fruit juice are containing vitamin C 104.6 milligrams, comparatively sweet orange is high 2 times, comparatively tangerine class is high 4 times, also containing mineral nutrient elements such as protein, fat and vitamin B1, B2, E, P and the indispensable phosphorus of human body, calcium, magnesium, sulphur, sodium.Compendium of Material Medica is recorded: shaddock ped taste is pungent, bitter, warm in nature, its functionalization phlegm and relieving cough, regulating qi-flowing for relieving pain, therefore shaddock ped can be used as medicine, and after making shaddock ped candy, there is spasmolysis in contained naringin unit, and this is consistent with Li Shizhen (1518-1593 A.D.) said shaddock ped tool " gas that loose anger is foolish ".In recent years, scientific and technical personnel utilize modern science and technology to make further research shaddock, find each seed amino acid containing human body needs in shaddock and abundant vitamin C, B1 and carrotene etc., containing more rich naringin, belong to natural plant flavone.Shaddock flavones has the effects such as anti-inflammatory, reducing blood lipid and blood viscosity, is the specific drug for the treatment of treating cardiac and cerebral vascular diseases disease.Shaddock fruit in also containing 7-8% pectin, natural pectin existing reduction blood sugar, blood fat, anticancer, antibacterial, removing toxic substances, hemostasis and regulating intestinal canal function, prevent and treat many health cares such as diabetes, obesity and cardiovascular and cerebrovascular disease.For improving the variation of shaddock food, it is growing with shaddock to be that the shaddock such as beverage, dietary fiber deep process technology prepared by raw material.
But existing shaddock meat further technological processing way mostly is and extracts juice and prepares liquid form product, there is not yet with shaddock jerky sheet be approach processing method and product.
Summary of the invention
Based on this, be necessary to provide a kind of and retain shaddock meat mouthfeel, the processing method of nutritious shaddock jerky sheet and process equipment.
A kind of shaddock jerky slice processing method, comprising:
The grapefruit flesh that obtains at-15 DEG C ~-10 DEG C temperature freezing 1 ~ 1.2 hour after shaddock is removed the peel;
Shaddock meat will be gone to be cut into shaddock sliced meat at 5 DEG C ~ 10 DEG C temperature, the thickness of described shaddock sliced meat is 0.6cm ~ 0.8cm;
By after the sabot of described shaddock sliced meat at-35 DEG C ~-30 DEG C temperature freezing 4 ~ 5 hours;
Kept by described shaddock sliced meat carrying out vacuum drying in 15 ~ 18 hours under 70Pa ~ 110Pa pressure and 50 DEG C ~ 85 DEG C temperature, obtain shaddock jerky sheet, the moisture of described shaddock jerky sheet is 3% ~ 5%.
Wherein in an embodiment, the thickness of described shaddock sliced meat is 0.6 centimetre.
Wherein in an embodiment, by after the sabot of described shaddock sliced meat at-35 DEG C of temperature freezing 4 ~ 5 hours.
Wherein in an embodiment, the moisture of described shaddock jerky sheet is 3%.
Wherein in an embodiment, also comprise described shaddock jerky sheet packaging and warehousing at 20 DEG C ~ 25 DEG C temperature and under less than 30% humidity.
A process equipment for shaddock jerky sheet, is characterized in that, comprising:
Get meat room, obtain shaddock for the pericarp removing shaddock meat;
First refrigerating chamber, is connected with described meat room of getting, for freezing described shaddock;
Biopsy chamber, is connected with described first refrigerating chamber, is cut into shaddock sliced meat for removing shaddock meat;
Second refrigerating chamber, is connected with described biopsy chamber, for freezing shaddock sliced meat;
Vacuum drying cabinet, is connected with described second refrigerating chamber, for the described shaddock sliced meat of drying;
Conveying device, is connected with described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber and the described vacuum drying cabinet got, respectively for carrying described shaddock, described shaddock meat or described shaddock sliced meat;
Chlorination equipment, be connected with described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber, described vacuum drying cabinet and the described conveying device of getting respectively, for carrying out cleaning-sterilizing to described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber, described vacuum drying cabinet and the described conveying device of getting.
Wherein in an embodiment, in described chlorination equipment, be provided with multiple reservoir for holding thimerosal.
Wherein in an embodiment, liquor natrii hypochloritis is adopted to sterilize rear to described conveying device and adopt conveying device described in clear water rinsing.
Wherein in an embodiment, alcohol is adopted to carry out cleaning-sterilizing to described first refrigerating chamber and described second refrigerating chamber.
In the processing method of above-mentioned shaddock jerky sheet, by after shaddock peeling first at-15 DEG C ~-10 DEG C temperature freezing 1 ~ 1.2 hour, make the pulp of shaddock meat softness hardening by this cryogenic freezing, convenient section.Then the thin slice that thickness is 0.6cm ~ 0.8cm is cut into after shaddock meat being removed seed, then under being warming up to 5 DEG C ~ 10 DEG C temperature, shaddock sliced meat are thawed a little, then sabot at-35 DEG C ~-30 DEG C temperature freezing 4 ~ 5 hours, carry out cryogenic refrigeration, then keep 15 ~ 18 hours under 70Pa ~ 110Pa pressure and 50 DEG C ~ 85 DEG C temperature, dewater, obtain shaddock jerky sheet, wherein the moisture of shaddock jerky sheet is 3% ~ 5%.Above-mentioned processing method technique is simple, handled easily.The shaddock jerky sheet mouthfeel obtained by said method is crisp, and remains the original nutritional labeling of shaddock meat, is easy to transport and preserves.
Accompanying drawing explanation
In order to be illustrated more clearly in the embodiment of the present invention or technical scheme of the prior art, be briefly described to the accompanying drawing used required in embodiment or description of the prior art below, apparently, accompanying drawing in the following describes is only some embodiments of the present invention, for those of ordinary skill in the art, under the prerequisite not paying creative work, other accompanying drawing can also be obtained according to these accompanying drawings.
Fig. 1 is the processing method flow chart of the shaddock jerky sheet of an embodiment;
Fig. 2 is the process equipment structural representation of a shaddock jerky sheet.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage more clear, below in conjunction with drawings and Examples, the present invention is further elaborated.Should be appreciated that specific embodiment described herein only in order to understand technical scheme of the present invention better, be not intended to limit the present invention.
Refer to Fig. 1, the processing method of the shaddock jerky sheet of an embodiment, comprises the following steps:
S110, shaddock is removed the peel after the grapefruit flesh that obtains at-15 DEG C ~-10 DEG C temperature freezing 1 ~ 1.2 hour.
Select the moderate shaddock of maturity, go rotten rotten, sick wormed fruit, dehiscent fruit, fruitlet and shape of removing does not conform to ciruela.By the machineries such as cutting or artificial two kinds of methods peeling, can need to sterilize in peeling process and keep health.Freezing 1 ~ 1.2 hour is carried out at-15 DEG C ~-10 DEG C temperature, shaddock flesh fruit grain can be frozen into entirety, convenient cutting, when avoiding cutting into slices, nutritional labeling runs off with water loss, but can not be freezing excessively of a specified duration, otherwise pulp is really up to the mark and be unfavorable for cutting, and the time that follow-up temperature-rise period needs is longer, increases cost.Preferably, at-10 DEG C of temperature freezing 1.2 hours, the freezing degree of shaddock meat of acquisition was the most moderate.
S130, at 5 DEG C ~ 10 DEG C temperature, shaddock meat is cut into shaddock sliced meat, the thickness of described shaddock sliced meat is 0.6cm ~ 0.8cm.
The cutter of section needs sterilization, avoids polluting shaddock.Then cut into slices by shaddock, obtain the shaddock sliced meat that thickness is 0.6cm ~ 0.8cm, in this thickness range, freezing effect is better, and does not need the freezing long time, cost-saving.Suitably heat up after shaddock sliced meat after having cut into slices.
Preferably select the mode of crosscut during the section of shaddock meat, namely otch is crossing with all meat lobes, and contained by the every sheet of shaddock sliced meat so obtained, meat lobe skin amount is moderate, is conducive to improving products taste.
S140, by after the sabot of described shaddock sliced meat at-35 DEG C ~-30 DEG C temperature freezing 4 ~ 5 hours.
Shaddock sliced meat, after freezing, just can obtain solid-state shaddock sliced meat.Preferably, when the sabot of shaddock sliced meat, evenly keep flat one by one, do not superpose stacking.
S150, kept carrying out vacuum drying in 15 ~ 18 hours under 70Pa ~ 110Pa pressure and 50 DEG C ~ 85 DEG C temperature by described shaddock sliced meat, obtain shaddock jerky sheet, the moisture of described shaddock jerky sheet is 3% ~ 5%.
By said process obtain shaddock sliced meat freezing under cryogenic after, then dewater under close to vacuum (about 70Pa-110Pa) state, make the moisture in shaddock sliced meat be directly sublimed into gaseous state without liquid state, the moisture in final removing shaddock sliced meat.The moisture of the shaddock jerky sheet obtained is about 3% ~ 5%.In above process, owing to carrying out drying under the state freezed, the Volume Changes of shaddock sliced meat is little, concentration phenomena can not occur.Can not sex change be there is in nutritional labeling such as protein, the various vitamins etc. of shaddock meat.And in vacuum drying, shaddock meat can be prevented to be oxidized.Dried shaddock meat is loose porous, in spongy, almost recovers original proterties immediately after adding water.Therefore dried product is distinguished very little compared with before drying in proterties.
Adopt Vacuum Freezing & Drying Technology to be removed rapidly by the moisture in shaddock sliced meat, and the mouthfeel of the shaddock sliced meat obtained is crisp, very firmly can not affects mouthfeel, and not add any additive, green health.Adopt the present invention, can keep the prototroph of shaddock meat, convenient transport and preservation, can enjoy delicious food, throughout the year for user provides convenience.
Above-mentioned processing method technique is simple, handled easily.The shaddock jerky sheet mouthfeel obtained by said method is crisp, and remains the nutritional labeling of shaddock meat, is easy to transport and preserves.
A kind of process equipment 200 of shaddock jerky sheet, comprise successively be connected get meat room 210, first refrigerating chamber 220, biopsy chamber 240, second refrigerating chamber 250 and vacuum drying cabinet 260; And also comprise conveying device 270 and chlorination equipment 280.Conveying device 270 and chlorination equipment 280 respectively with get meat room 210, first refrigerating chamber 220, biopsy chamber 240 and the second refrigerating chamber 250 and be connected.Preferably, in each chamber, also attemperating unit etc. is housed.
Get meat room 210 and obtain shaddock for the pericarp removing shaddock meat.Pericarp is transported in time workshop smelly to avoid, or attract mosquito.First refrigerating chamber 220 with get meat room and be connected, for freezing shaddock, right for the shaddock flesh fruit of softness adfreezing is become to be applicable to cutting.
Biopsy chamber 240 is connected with the first refrigerating chamber 220, for shaddock is cut into shaddock sliced meat.
Second refrigerating chamber 250 is connected with biopsy chamber 240, for freezing described shaddock sliced meat.
Conveying device 270 respectively with get meat room 210, first refrigerating chamber 220, biopsy chamber 240, second refrigerating chamber 250 and vacuum drying cabinet 260 and be connected, for carrying shaddock meat to getting meat room 210 from outside, shaddock is delivered to the first refrigerating chamber 220, after freezing, shaddock is delivered to biopsy chamber 240 to cut into slices, then shaddock sliced meat conveying chamber is delivered to the second refrigerating chamber 250, then shaddock sliced meat is delivered to vacuum drying cabinet 260 and carries out drying.Conveying device 270 comprises operation board and moving track (not shown), and operation board moves on moving track.Operation board can pass each chamber.
Chlorination equipment 280 respectively with get meat room 210, first refrigerating chamber 220, biopsy chamber 240, second refrigerating chamber 250, vacuum drying cabinet 260 and conveying device 270 and be connected, for carrying out cleaning-sterilizing to getting meat room 210, first refrigerating chamber 220, biopsy chamber 240, second refrigerating chamber 250, vacuum drying cabinet 260 and conveying device 270.Multiple reservoir (not shown) for holding thimerosal is provided with, for holding liquor natrii hypochloritis, alcohol, clear water etc. in chlorination equipment 280.
In one embodiment, clear water rinsing is adopted after adopting liquor natrii hypochloritis to sterilize to conveying device 270.Clear water rinsing is adopted after adopting alcohol to carry out disinfection to the first refrigerating chamber 220 and the second refrigerating chamber 250.
In the process equipment of above-mentioned shaddock jerky sheet, the structure of process equipment is simple, easy to operate, is conducive to the industrialization of shaddock jerky sheet processing.
Embodiment
Embodiment 1
What shaddock meat is placed in the process equipment of shaddock jerky sheet gets meat room, the shaddock obtained after peeling; Then by conveying device, shaddock is delivered to the first refrigerating chamber, at-10 DEG C of temperature freezing 1.2 hours; First refrigerating chamber is carried out disinfection, then the shaddock meat after freezing is delivered to the first refrigerating chamber, remove the shaddock flesh fruit seed in shaddock; Then at biopsy chamber, shaddock meat is cut into slices at 5 DEG C of temperature, obtain the shaddock sliced meat that thickness is 0.6cm; Shaddock sliced meat are contained in dish and are delivered to the second refrigerating chamber by conveying device, and at-35 DEG C of temperature freezing 5 hours; Then be delivered in vacuum drying cabinet by shaddock sliced meat, kept by described shaddock sliced meat carrying out vacuum drying in 18 hours under 70Pa pressure and 50 DEG C ~ 85 DEG C temperature, obtain shaddock jerky sheet, the moisture of shaddock jerky sheet is 3.5%.
Embodiment 2
What shaddock meat is placed in the process equipment of shaddock jerky sheet gets meat room, the shaddock obtained after peeling; Then by conveying device, shaddock is delivered to the first refrigerating chamber, at-11 DEG C of temperature freezing 1.1 hours; First refrigerating chamber is carried out disinfection, then the shaddock meat after freezing is delivered to the first refrigerating chamber, remove the shaddock flesh fruit seed in shaddock; Then at biopsy chamber, shaddock meat is cut into slices at 10 DEG C of temperature, obtain the shaddock sliced meat that thickness is 0.7cm; Shaddock sliced meat are contained in dish and are delivered to the second refrigerating chamber by conveying device, and at-35 DEG C of temperature freezing 5 hours; Then be delivered in vacuum drying cabinet by shaddock sliced meat, kept by described shaddock sliced meat carrying out vacuum drying in 17 hours under 90Pa pressure and 50 DEG C ~ 85 DEG C temperature, obtain shaddock jerky sheet, the moisture of described shaddock jerky sheet is 3.1%.
Embodiment 3
What shaddock meat is placed in the process equipment of shaddock jerky sheet gets meat room, the shaddock obtained after peeling; Then by conveying device, shaddock is delivered to the first refrigerating chamber, at-13 DEG C of temperature freezing 1 hour; First refrigerating chamber is carried out disinfection, then the shaddock meat after freezing is delivered to the first refrigerating chamber, remove the shaddock flesh fruit seed in shaddock; Then at biopsy chamber, shaddock meat is cut into slices at 5 DEG C of temperature, obtain the shaddock sliced meat that thickness is 0.6cm; Shaddock sliced meat are contained in dish and are delivered to the second refrigerating chamber by conveying device, and at-30 DEG C of temperature freezing 5 hours; Then be delivered in vacuum drying cabinet by shaddock sliced meat, kept by described shaddock sliced meat carrying out vacuum drying in 16 hours under 100Pa pressure and 50 DEG C ~ 85 DEG C temperature, obtain shaddock jerky sheet, the moisture of described shaddock jerky sheet is 4%.
Embodiment 4
What shaddock meat is placed in the process equipment of shaddock jerky sheet gets meat room, the shaddock obtained after peeling; Then by conveying device, shaddock is delivered to the first refrigerating chamber, at-15 DEG C of temperature freezing 1 hour; First refrigerating chamber is carried out disinfection, then the shaddock meat after freezing is delivered to the first refrigerating chamber, remove the shaddock flesh fruit seed in shaddock; Then at biopsy chamber, shaddock meat is cut into slices at 0 DEG C of temperature, obtain the shaddock sliced meat that thickness is 0.6cm; Shaddock sliced meat are contained in dish and are delivered to the second refrigerating chamber by conveying device, and at-35 DEG C of temperature freezing 4 hours; Then be delivered in vacuum drying cabinet by shaddock sliced meat, kept by described shaddock sliced meat carrying out vacuum drying in 15 hours under 110Pa pressure and 50 DEG C ~ 85 DEG C temperature, obtain shaddock jerky sheet, the moisture of described shaddock jerky sheet is 5%.
Refer to table 1, table 1 is the quality measurements of the shaddock jerky sheet for embodiment 1.This testing result provided by Growth in Meizhou City, Guangdong mass metrology supervisory detection.
Table 2
| Sequence number | Test item | Unit | Index | Testing result | Single item evaluation |
| 1 | Benzoic acid | g/kg | Must not detect | Do not detect (detectability 1.8mg/kg) | Qualified |
| 2 | Three pears acid | g/kg | Must not detect | Do not detect (detectability 1.2mg/kg) | Qualified |
| 3 | Saccharin sodium | g/kg | Must not detect | Do not detect (detectability 3.0mg/kg) | Qualified |
| 4 | Honey element | g/kg | Must not detect | Do not detect (detectability 2mg/kg) | Qualified |
| 5 | Lemon yellow | g/kg | Must not detect | Do not detect (detectability 2.5mg/kg) | Qualified |
| 6 | Sunset yellow | g/kg | Must not detect | Do not detect (detectability 2.5mg/kg) | Qualified |
| 7 | BHC | mg/kg | ≤0.5 | Do not detect (detectability 0.01mg/kg) | Qualified |
| 8 | DDT | mg/kg | ≤0.5 | Do not detect (detectability 0.01mg/kg) | Qualified |
From table 1-table 2, the shaddock jerky sheet adopting the technical program to obtain, can retain the nutritional labeling of fresh shaddock meat, and the shaddock jerky sheet obtained is not containing additive component, and hardly containing agrochemical pesticidal material, product quality is completely qualified; And the water activity of shaddock jerky sheet is higher.
The above embodiment is only the preferred embodiment of the present invention; it should be noted that; for those skilled in the art; under the premise without departing from the principles of the invention; can also make some improvement and distortion, these improve and distortion also should be considered as not departing from protection scope of the present invention.
Claims (9)
1. a shaddock jerky slice processing method, is characterized in that, comprising:
The grapefruit flesh that obtains at-15 DEG C ~-10 DEG C temperature freezing 1 ~ 1.2 hour after shaddock is removed the peel;
Shaddock meat will be gone to be cut into shaddock sliced meat at 5 DEG C ~ 10 DEG C temperature, the thickness of described shaddock sliced meat is 0.6cm ~ 0.8cm;
By after the sabot of described shaddock sliced meat at-35 DEG C ~-30 DEG C temperature freezing 4 ~ 5 hours;
Kept by described shaddock sliced meat carrying out vacuum drying in 15 ~ 18 hours under 70Pa ~ 110Pa pressure and 50 DEG C ~ 85 DEG C temperature, obtain shaddock jerky sheet, the moisture of described shaddock jerky sheet is 3% ~ 5%.
2. shaddock jerky slice processing method according to claim 1, is characterized in that, the thickness of described shaddock sliced meat is 0.8 centimetre.
3. shaddock jerky slice processing method according to claim 1, is characterized in that, by after the sabot of described shaddock sliced meat at-35 DEG C of temperature freezing 4 ~ 5 hours.
4. shaddock jerky slice processing method according to claim 1, is characterized in that, the moisture of described shaddock jerky sheet is 3%.
5. shaddock jerky slice processing method according to claim 1, is characterized in that, also comprises described shaddock jerky sheet packaging and warehousing at 20 DEG C ~ 25 DEG C temperature and under less than 30% humidity.
6. a process equipment for shaddock jerky sheet, is characterized in that, comprising:
Get meat room, obtain shaddock for the pericarp removing shaddock meat;
First refrigerating chamber, is connected with described meat room of getting, for freezing described shaddock;
Biopsy chamber, is connected with described first refrigerating chamber, for the shaddock after freezing is cut into shaddock sliced meat;
Second refrigerating chamber, is connected with described biopsy chamber, for freezing shaddock sliced meat;
Vacuum drying cabinet, is connected with described second refrigerating chamber, for the described shaddock sliced meat of drying;
Conveying device, is connected with described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber and the described vacuum drying cabinet got, respectively for carrying described shaddock, described shaddock meat or described shaddock sliced meat;
Chlorination equipment, be connected with described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber, described vacuum drying cabinet and the described conveying device of getting respectively, for carrying out cleaning-sterilizing to described meat room, described first refrigerating chamber, described biopsy chamber, described second refrigerating chamber, described vacuum drying cabinet and the described conveying device of getting.
7. the process equipment of shaddock jerky sheet according to claim 6, is characterized in that, is provided with multiple reservoir for holding thimerosal in described chlorination equipment.
8. the process equipment of shaddock jerky sheet according to claim 6, is characterized in that, adopts liquor natrii hypochloritis sterilize rear to described conveying device and adopt conveying device described in clear water rinsing.
9. the process equipment of shaddock jerky sheet according to claim 6, is characterized in that, adopts alcohol to carry out cleaning-sterilizing to described first refrigerating chamber and described second refrigerating chamber.
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| CN201510060109.9A CN104585298A (en) | 2015-02-05 | 2015-02-05 | Processing method and processing equipment of dried shaddock pulp slices |
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| CN201510060109.9A CN104585298A (en) | 2015-02-05 | 2015-02-05 | Processing method and processing equipment of dried shaddock pulp slices |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105878492A (en) * | 2016-05-24 | 2016-08-24 | 安徽源和堂药业股份有限公司 | Flammulina velutipes mycelium effervescence tea slices |
| CN106643006A (en) * | 2016-12-21 | 2017-05-10 | 吴青业 | Freezing and drying preparation method and application of pomelo fruits |
| CN108925621A (en) * | 2018-06-13 | 2018-12-04 | 上海数儒生物科技有限公司 | A kind of Momordica cochinchiensis pulp, pericarp and kind pod method of vacuum freeze drying |
-
2015
- 2015-02-05 CN CN201510060109.9A patent/CN104585298A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105878492A (en) * | 2016-05-24 | 2016-08-24 | 安徽源和堂药业股份有限公司 | Flammulina velutipes mycelium effervescence tea slices |
| CN106643006A (en) * | 2016-12-21 | 2017-05-10 | 吴青业 | Freezing and drying preparation method and application of pomelo fruits |
| CN108925621A (en) * | 2018-06-13 | 2018-12-04 | 上海数儒生物科技有限公司 | A kind of Momordica cochinchiensis pulp, pericarp and kind pod method of vacuum freeze drying |
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