CN105266122A - Process method for manufacturing dehydrated green Chinese onions - Google Patents
Process method for manufacturing dehydrated green Chinese onions Download PDFInfo
- Publication number
- CN105266122A CN105266122A CN201510743289.0A CN201510743289A CN105266122A CN 105266122 A CN105266122 A CN 105266122A CN 201510743289 A CN201510743289 A CN 201510743289A CN 105266122 A CN105266122 A CN 105266122A
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- Prior art keywords
- green onion
- bulbus allii
- allii fistulosi
- onion leaf
- leaf
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- 238000000034 method Methods 0.000 title claims abstract description 56
- 244000295724 Allium chinense Species 0.000 title abstract 4
- 235000016790 Allium chinense Nutrition 0.000 title abstract 4
- 238000004519 manufacturing process Methods 0.000 title abstract 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 79
- 235000013311 vegetables Nutrition 0.000 claims abstract description 19
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000007710 freezing Methods 0.000 claims abstract description 18
- 230000008014 freezing Effects 0.000 claims abstract description 18
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000011265 semifinished product Substances 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims description 93
- 230000018044 dehydration Effects 0.000 claims description 32
- 238000006297 dehydration reaction Methods 0.000 claims description 32
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 27
- 244000000626 Daucus carota Species 0.000 claims description 7
- 235000002767 Daucus carota Nutrition 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 3
- 240000007087 Apium graveolens Species 0.000 claims description 3
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 3
- 235000010591 Appio Nutrition 0.000 claims description 3
- 244000028550 Auricularia auricula Species 0.000 claims description 3
- 235000000023 Auricularia auricula Nutrition 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 240000008067 Cucumis sativus Species 0.000 claims description 3
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 3
- 241001237160 Kallima inachus Species 0.000 claims description 3
- 240000008415 Lactuca sativa Species 0.000 claims description 3
- 235000003228 Lactuca sativa Nutrition 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 241000206607 Porphyra umbilicalis Species 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000021332 kidney beans Nutrition 0.000 claims description 3
- 238000002372 labelling Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 241000234282 Allium Species 0.000 abstract 13
- 230000000249 desinfective effect Effects 0.000 abstract 1
- 238000007599 discharging Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000007789 sealing Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 235000014347 soups Nutrition 0.000 description 8
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 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 4
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 4
- 244000203593 Piper nigrum Species 0.000 description 4
- 235000008184 Piper nigrum Nutrition 0.000 description 4
- 244000273928 Zingiber officinale Species 0.000 description 4
- 235000006886 Zingiber officinale Nutrition 0.000 description 4
- 235000015278 beef Nutrition 0.000 description 4
- 235000013614 black pepper Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 4
- 235000008397 ginger Nutrition 0.000 description 4
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 4
- 229960004999 lycopene Drugs 0.000 description 4
- 235000012661 lycopene Nutrition 0.000 description 4
- 239000001751 lycopene Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 4
- 238000002360 preparation method Methods 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 235000021183 entrée Nutrition 0.000 description 2
- 230000003321 amplification Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013410 fast food Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000003199 nucleic acid amplification method Methods 0.000 description 1
Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a process method for manufacturing dehydrated green Chinese onions. The process method comprises the following steps of A, choosing onions, washing and disinfecting; B, separating the fistular onion stalks and fistular onion leaves of the washed green Chinese onions, cutting into small slices or dicing, and separately placing the fistular onion stalks and fistular onion leaves into trays; C, freezing the cut fistular onion stalks and fistular onion leaves; D, drying: respectively placing the frozen fistular onion stalks and the fistular onion leaves into drying cabin pressure for drying, until the water content of the fistular onion stalks and fistular onion leaves reduce to below 3 percent, wherein the drying cabin pressure is a vacuum environment of 15 to 133Pa; E, discharging from a container, sealing, pasting logos and finally placing into a semifinished product warehouse and waiting for grading; F, batching: batching according to nutrient ingredient requirements, and packaging. According to the dehydrated vegetable process provided by the invention, the dehydrated green Chinese onions still have better color, smell and taste, batching can be performed respectively according to different mouthfeel by choosing the fistular onion stalks and the fistular onion leaves, and further the taste of people can be better met; the mouthfeel, public praise and applicable range of dehydrated vegetables are improved.
Description
Technical field
The present invention relates to Dehydrated Vegetable Processing technical field, particularly relate to a kind of process making dehydration shallot.
Background technology
Along with the development of dehydrated vegetables technology, accelerated freeze-drying and bake drying is taked to carry out processed to vegetables, meat etc., then soup blend formula is made, supply people travel outdoors, travel or other occasions eat as soup stock or entree configuration, become the food plan that a kind of people adapt to gradually and like, on the trains such as such as common high ferro, aircraft, what prepare is so a kind of soup stock, in addition also having some fast food restaurants to have dinner the stand-by period to save people, also having carried out suitable soup stock configuration.
But, the soup stock made or entree dehydrated vegetables formula taste relatively single, and be not too applicable to the mouthfeel requirement of baby children.Its main cause is, dehydrated vegetables is difficult to ensure the original color of vegetables in dehydration, and reconstitution rate is bad, causes last mouthfeel not as people's will.
Summary of the invention
In order to overcome above-mentioned the deficiencies in the prior art, the invention provides a kind of process making dehydration shallot, its object is to retain the color of dehydration shallot in dehydration as far as possible, and be convenient to it according to person's Bulbus Allii Fistulosi of different mouthfeel and green onion leaf, prepare burden respectively, and then the taste that the people that more fit eat, promote the mouthfeel of dehydrated vegetables, public praise and usage range.
The technical solution adopted in the present invention is: a kind of process making dehydration shallot, comprises the steps:
A. choose shallot, reject dead leaf, rotten leaf, and cleaning and sterilizing;
B. clean shallot Bulbus Allii Fistulosi and green onion leaf are separately cut little slabbing or fourth shape, and Bulbus Allii Fistulosi and green onion leaf are separately loaded in pallet;
C. the freezing Bulbus Allii Fistulosi that cuts and green onion leaf, the Bulbus Allii Fistulosi of cutting in step B and green onion leaf being placed in 5min temperature is respectively that the quick freezing repository of subzero 25 ° of below C freezes at least 4 hours;
D. dry, freezing complete after Bulbus Allii Fistulosi and green onion leaf insert in drying cabin pressure dry respectively, until the moisture content of Bulbus Allii Fistulosi and green onion leaf near less than 3%, wherein: drying cabin pressure is the vacuum environment of 15-133Pa;
E. go out tank, the Bulbus Allii Fistulosi that drying completes and green onion leaf depart from vacuum environment, are placed on ambient humidity lower than among the environment of 45%, are wrapped in double-layer plastic bag by its point in 45 minutes, and seal, labeling knows, and is finally placed in semifinished product warehouse etc. to be fractionated;
F. prepare burden, by packaged Bulbus Allii Fistulosi and green onion leaf according to nourishing ingredient requirement, carry out preparing burden, encapsulating.In process of the present invention, pick after cleaning and sterilizing terminates in shallot choosing, to cut in little process by Bulbus Allii Fistulosi and green onion leaf separately, and be sub-packed in different pallets, the green onion leaf realizing shallot is separated with Bulbus Allii Fistulosi, to adapt to the mouthfeel of not employment.In order to retain the color of green onion leaf and Bulbus Allii Fistulosi further, the present invention is in the refrigerating process in later stage, drying process and the layered water flood well process in later stage, all separately process, thus prevent both from passing taste, on the other hand, because moisture content and the composition of Bulbus Allii Fistulosi and green onion leaf are different, its parameter in above-mentioned technical process is not quite similar, and the preparation of enriching has been done in the lifting for its mouthfeel.Finally, Bulbus Allii Fistulosi process terminated and green onion leaf packing process, wait for later stage batching, with edible.During later stage batching, then go and hybrid packedly become soup stock bag.Mouthfeel is better smooth, and taste is more delicious.
Further improvement of the present invention is, step is cut between green onion step B and freezing steps A and also carried out proportioning process, and proportioning process is included in Bulbus Allii Fistulosi and adds the sugar that weight ratio is 2-3.5%, or in green onion leaf, add the sugar that weight ratio is 2.5-3.8%.Thus improve Bulbus Allii Fistulosi and the dewatering efficiency of green onion leaf in refrigerating process, improve its freezing efficiency, shorten its cycle.
Further improvement of the present invention is, in freezing step C, the cooling time of green onion leaf is at least 4 hours 30 minutes, and the cooling time of Bulbus Allii Fistulosi is at least 4 hours 20 minutes.Ensure that green onion leaf and Bulbus Allii Fistulosi are dewatered respectively fully.
Further improvement of the present invention is, in step C, the cryogenic temperature of Bulbus Allii Fistulosi is-25 ° of C to-40 ° of C, and the cryogenic temperature of green onion leaf is-28 ° of C to-40 ° of C, improves its dewatering efficiency further.
Further improvement of the present invention is, proportioning process F, comprises the dehydrated vegetables such as Bulbus Allii Fistulosi, green onion leaf and carrot, green vegetables, laver, bean sprouts, auricularia auriculajudae, garlic bolt lettuce, fresh kidney beans, cucumber, celery, green capsicum and carries out according to nutritional requirement the step of packing of arranging in pairs or groups.The steamed dumping preparing more delicious after shallot is dewatered.
Compared with prior art, the invention has the beneficial effects as follows: in process of the present invention, pick after cleaning and sterilizing terminates in shallot choosing, to cut in little process by Bulbus Allii Fistulosi and green onion leaf separately, and be sub-packed in different pallets, the green onion leaf realizing shallot is separated with Bulbus Allii Fistulosi, to adapt to the mouthfeel of not employment.In order to retain the color of green onion leaf and Bulbus Allii Fistulosi further, the present invention in the refrigerating process in later stage, drying process and the layered water flood well process in later stage, all separately process, thus prevent from passing taste both it.
On the other hand because the moisture content of Bulbus Allii Fistulosi and green onion leaf and composition different, its parameter in above-mentioned technical process is not quite similar, and the preparation of enriching has been done in the lifting for its mouthfeel.Finally, Bulbus Allii Fistulosi process terminated and green onion leaf packing process, wait for later stage batching, with edible.During later stage batching, then go and hybrid packedly become soup stock bag.Mouthfeel is better smooth, and taste is more delicious.
Dehydrated vegetables process of the present invention, after remaining the dehydration of dehydration shallot, still there is better color, and which employs the method for Bulbus Allii Fistulosi and green onion leaf separating treatment, be convenient to it according to person's Bulbus Allii Fistulosi of different mouthfeel and green onion leaf, prepare burden respectively, and then the taste that the people that more fit eat, promote the mouthfeel of dehydrated vegetables, public praise and usage range.
Detailed description of the invention
In order to deepen the understanding of the present invention, below in conjunction with embodiment, the present invention is further described, and this embodiment, only for explaining the present invention, not forming protection scope of the present invention and limiting.
Embodiment 1
Make a process for dehydration shallot, comprise the steps:
A. choose shallot, reject dead leaf, rotten leaf, and cleaning and sterilizing;
B. clean shallot Bulbus Allii Fistulosi and green onion leaf are separately cut little slabbing or fourth shape, and Bulbus Allii Fistulosi and green onion leaf are separately loaded in pallet;
C. the freezing Bulbus Allii Fistulosi that cuts and green onion leaf, the Bulbus Allii Fistulosi of cutting in step B and green onion leaf being placed in 5min temperature is respectively that the quick freezing repository of subzero 25 ° of below C freezes at least 4 hours;
D. dry, freezing complete after Bulbus Allii Fistulosi and green onion leaf insert in drying cabin pressure dry respectively, until the moisture content of Bulbus Allii Fistulosi and green onion leaf near less than 3%, wherein: drying cabin pressure is the vacuum environment of 15-133Pa;
E. go out tank, the Bulbus Allii Fistulosi that drying completes and green onion leaf depart from vacuum environment, are placed on ambient humidity lower than among the environment of 45%, are wrapped in double-layer plastic bag by its point in 45 minutes, and seal, labeling knows, and is finally placed in semifinished product warehouse etc. to be fractionated;
F. prepare burden, by packaged Bulbus Allii Fistulosi and green onion leaf according to nourishing ingredient requirement, carry out preparing burden, encapsulating.In process of the present invention, pick after cleaning and sterilizing terminates in shallot choosing, to cut in little process by Bulbus Allii Fistulosi and green onion leaf separately, and be sub-packed in different pallets, the green onion leaf realizing shallot is separated with Bulbus Allii Fistulosi, to adapt to the mouthfeel of not employment.In order to retain the color of green onion leaf and Bulbus Allii Fistulosi further, the present invention is in the refrigerating process in later stage, drying process and the layered water flood well process in later stage, all separately process, thus prevent both from passing taste, on the other hand, because moisture content and the composition of Bulbus Allii Fistulosi and green onion leaf are different, its parameter in above-mentioned technical process is not quite similar, and the preparation of enriching has been done in the lifting for its mouthfeel.Finally, Bulbus Allii Fistulosi process terminated and green onion leaf packing process, wait for later stage batching, with edible.During later stage batching, then go and hybrid packedly become soup stock bag.Mouthfeel is better smooth, and taste is more delicious.
In the above-described embodiments, step is cut between green onion step B and freezing steps A and is also carried out proportioning process, and proportioning process is included in Bulbus Allii Fistulosi and adds the sugar that weight ratio is 2-3.5%, or in green onion leaf, add the sugar that weight ratio is 2.5-3.8%.Thus improve Bulbus Allii Fistulosi and the dewatering efficiency of green onion leaf in refrigerating process, improve its freezing efficiency, shorten its cycle.In freezing step C, the cooling time of green onion leaf is at least 4 hours 30 minutes, and the cooling time of Bulbus Allii Fistulosi is at least 4 hours 20 minutes.Ensure that green onion leaf and Bulbus Allii Fistulosi are dewatered respectively fully.In step C, the cryogenic temperature of Bulbus Allii Fistulosi is-25 ° of C to-40 ° of C, and the cryogenic temperature of green onion leaf is-28 ° of C to-40 ° of C, improves its dewatering efficiency further.
In the above-described embodiments, proportioning process F step, comprises the dehydrated vegetables such as Bulbus Allii Fistulosi, green onion leaf and carrot, green vegetables, laver, bean sprouts, auricularia auriculajudae, garlic bolt lettuce, fresh kidney beans, cucumber, celery, green capsicum and carries out according to nutritional requirement the step of packing of arranging in pairs or groups.The steamed dumping preparing more delicious after shallot is dewatered.
Embodiment 2
Adopt dehydration beef 35%, dehydration mushroom 30%, dehydration carrot 22%, dehydration Bulbus Allii Fistulosi 2%, dehydrated onion leaf 2%, salt 2%, sugar 1%, ginger powder 1%, lycopene 4.8%, black pepper 0.2% is mixed with the steamed dumping of 300 grams, pour with the boiling water of 250mL, wait for that more than 5min eats, smooth in taste, southern baby comparatively likes.
Embodiment 3
Adopt dehydration beef 40%, dehydration mushroom 25%, dehydration carrot 20%, dehydrated onion leaf 4%, salt 3%, sugar 2%, ginger powder 1.2%, lycopene 4%, black pepper 0.8% is mixed with the steamed dumping of 300 grams, pours with the boiling water of 250mL, waits for that more than 7min eats, rich in taste.
Embodiment 4
Dehydration beef 45%, dehydration mushroom 20%, dehydration carrot 16%, dehydration Bulbus Allii Fistulosi 5.2%, salt 3%, sugar 0.5%, ginger powder 1.5%, lycopene 8%, black pepper 0.8% is mixed with the steamed dumping of 300 grams, pour with the boiling water of 250mL, wait for that more than 8min eats, mouthfeel is aromatic, and northern baby comparatively likes.
Embodiment 5
Dehydration beef 30%, dehydration mushroom 22%, dehydration carrot 22.2%, dehydrated onion leaf 5%, salt 3%, sugar 2%, ginger powder 1.5%, lycopene 8%, black pepper 0.3%, dehydration sea-tangle 6% are mixed with the steamed dumping of 500 grams, pour with the boiling water of 250mL, wait for that more than 8min eats, mouthfeel is aromatic, and the baby of coastal area comparatively likes.
Dehydrated vegetables process of the present invention, after remaining the dehydration of dehydration shallot, still there is better color, and which employs the method for Bulbus Allii Fistulosi and green onion leaf separating treatment, be convenient to it according to person's Bulbus Allii Fistulosi of different mouthfeel and green onion leaf, prepare burden respectively, and then the taste that the people that more fit eat, promote the mouthfeel of dehydrated vegetables, public praise and usage range.
What embodiments of the invention were announced is preferred embodiment, but is not limited thereto, those of ordinary skill in the art; very easily according to above-described embodiment, understand spirit of the present invention, and make different amplifications and change; but only otherwise depart from spirit of the present invention, all in protection scope of the present invention.
Claims (5)
1. make a process for dehydration shallot, it is characterized in that: comprise the steps:
Selection shallot, rejects dead leaf, rotten leaf, and cleaning and sterilizing;
Clean shallot Bulbus Allii Fistulosi and green onion leaf are separately cut little slabbing or fourth shape, and Bulbus Allii Fistulosi and green onion leaf are separately loaded in pallet;
The freezing Bulbus Allii Fistulosi that cuts and green onion leaf, the Bulbus Allii Fistulosi of cutting in step B and green onion leaf being placed in 5min temperature is respectively that the quick freezing repository of subzero 25 ° of below C freezes at least 4 hours;
Drying, freezing complete after Bulbus Allii Fistulosi and green onion leaf to insert in drying cabin pressure dry respectively, until the moisture content of Bulbus Allii Fistulosi and green onion leaf near less than 3%, wherein: drying cabin pressure is the vacuum environment of 15-133Pa;
Go out tank, the Bulbus Allii Fistulosi that drying completes and green onion leaf depart from vacuum environment, are placed on ambient humidity lower than among the environment of 45%, are wrapped in double-layer plastic bag by its point in 45 minutes, and seal, labeling knows, and is finally placed in semifinished product warehouse etc. to be fractionated;
Batching, by packaged Bulbus Allii Fistulosi and green onion leaf according to nourishing ingredient requirement, carries out preparing burden, encapsulating.
2. a kind of process making dehydration shallot according to claim 1, it is characterized in that: described step is cut between green onion step B and freezing steps A and also carried out proportioning process, described proportioning process is included in Bulbus Allii Fistulosi and adds the sugar that weight ratio is 2-3.5%, or in green onion leaf, add the sugar that weight ratio is 2.5-3.8%.
3. a kind of process making dehydration shallot according to claim 2, it is characterized in that: in described freezing step C, the cooling time of green onion leaf is at least 4 hours 30 minutes, and the cooling time of described Bulbus Allii Fistulosi is at least 4 hours 20 minutes.
4. a kind of process making dehydration shallot according to claim 1-3 any one, is characterized in that: in described step C, the cryogenic temperature of Bulbus Allii Fistulosi is-25 ° of C to-40 ° of C, and the cryogenic temperature of green onion leaf is-28 ° of C to-40 ° of C.
5. a kind of process making dehydration shallot according to claim 1, it is characterized in that: described proportioning process F, comprise the dehydrated vegetables such as Bulbus Allii Fistulosi, green onion leaf and carrot, green vegetables, laver, bean sprouts, auricularia auriculajudae, garlic bolt lettuce, fresh kidney beans, cucumber, celery, green capsicum and carry out according to nutritional requirement the step of packing of arranging in pairs or groups.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510743289.0A CN105266122B (en) | 2015-11-05 | 2015-11-05 | A kind of process for making dehydration shallot |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510743289.0A CN105266122B (en) | 2015-11-05 | 2015-11-05 | A kind of process for making dehydration shallot |
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| CN105266122A true CN105266122A (en) | 2016-01-27 |
| CN105266122B CN105266122B (en) | 2018-05-11 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106235253A (en) * | 2016-08-08 | 2016-12-21 | 广东佳焙食品股份有限公司 | A kind of western fast food French fries Chinese style Herba Alii fistulosi Flavor flavoring agent preparation method |
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| CN102640916A (en) * | 2012-05-17 | 2012-08-22 | 福建省闽中有机食品有限公司 | Color-protecting processing method of freeze drying onion |
| CN102972511A (en) * | 2012-11-28 | 2013-03-20 | 湖北新桥生物科技有限责任公司 | Processing method of dehydrated shallot leaves |
| CN103891872A (en) * | 2014-03-25 | 2014-07-02 | 山东金谷食品有限公司 | Vacuum freeze drying method of fistular onion stalk |
| WO2014138853A1 (en) * | 2013-03-11 | 2014-09-18 | Les Plats Du Chef Inc. | Methods for preparing frozen onion soup au gratin |
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2015
- 2015-11-05 CN CN201510743289.0A patent/CN105266122B/en active Active
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|---|---|---|---|---|
| CN102640916A (en) * | 2012-05-17 | 2012-08-22 | 福建省闽中有机食品有限公司 | Color-protecting processing method of freeze drying onion |
| CN102972511A (en) * | 2012-11-28 | 2013-03-20 | 湖北新桥生物科技有限责任公司 | Processing method of dehydrated shallot leaves |
| WO2014138853A1 (en) * | 2013-03-11 | 2014-09-18 | Les Plats Du Chef Inc. | Methods for preparing frozen onion soup au gratin |
| CN103891872A (en) * | 2014-03-25 | 2014-07-02 | 山东金谷食品有限公司 | Vacuum freeze drying method of fistular onion stalk |
| CN104255905A (en) * | 2014-09-30 | 2015-01-07 | 江苏兴野食品有限公司 | Method for controlling volatile components of vacuum freeze drying green onions |
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| Title |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106235253A (en) * | 2016-08-08 | 2016-12-21 | 广东佳焙食品股份有限公司 | A kind of western fast food French fries Chinese style Herba Alii fistulosi Flavor flavoring agent preparation method |
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| Publication number | Publication date |
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| CN105266122B (en) | 2018-05-11 |
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