CN105962183A - Processing method of water boiled petasites japonicus rhizomes low in outer skin viscosity and high in toughness - Google Patents
Processing method of water boiled petasites japonicus rhizomes low in outer skin viscosity and high in toughness Download PDFInfo
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- CN105962183A CN105962183A CN201610289328.9A CN201610289328A CN105962183A CN 105962183 A CN105962183 A CN 105962183A CN 201610289328 A CN201610289328 A CN 201610289328A CN 105962183 A CN105962183 A CN 105962183A
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 title claims abstract description 52
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 240000003296 Petasites japonicus Species 0.000 title abstract description 10
- 235000003823 Petasites japonicus Nutrition 0.000 title abstract description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 118
- 239000002994 raw material Substances 0.000 claims abstract description 37
- 239000000463 material Substances 0.000 claims description 47
- 238000001816 cooling Methods 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 8
- 229910001220 stainless steel Inorganic materials 0.000 claims description 7
- 239000010935 stainless steel Substances 0.000 claims description 7
- 244000248349 Citrus limon Species 0.000 claims 2
- 235000005979 Citrus limon Nutrition 0.000 claims 2
- 238000009835 boiling Methods 0.000 abstract description 5
- 235000015165 citric acid Nutrition 0.000 abstract 5
- 238000012545 processing Methods 0.000 description 11
- 230000000694 effects Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 9
- UQSXHKLRYXJYBZ-UHFFFAOYSA-N Iron oxide Chemical compound [Fe]=O UQSXHKLRYXJYBZ-UHFFFAOYSA-N 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 5
- 235000019606 astringent taste Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 4
- 238000006386 neutralization reaction Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 230000033228 biological regulation Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 150000004965 peroxy acids Chemical class 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 230000006641 stabilisation Effects 0.000 description 2
- 238000011105 stabilization Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- VQKFNUFAXTZWDK-UHFFFAOYSA-N alpha-methylfuran Natural products CC1=CC=CO1 VQKFNUFAXTZWDK-UHFFFAOYSA-N 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000021384 green leafy vegetables Nutrition 0.000 description 1
- 238000003306 harvesting Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 229910044991 metal oxide Inorganic materials 0.000 description 1
- 150000004706 metal oxides Chemical class 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003739 neck Anatomy 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Food Preservation Except Freezing, Refrigeration, And Drying (AREA)
Abstract
The present invention relates to a processing method of water boiled petasites japonicus rhizomes. The petasites japonicus rhizome raw materials are added into citric acid solution to conduct a full pre-boiling for a pre-boiling time of 7-12 min. The citric acid solution is prepared by adding 520-560 g of citric acids into every 1000 kg of water. The mass ratio of the petasites japonicus rhizome raw materials and the citric acid solution is 1: 5. The temperature of the citric acid solution is 95-100 DEG C and the pH value is 3.9-4.3. The canned water boiled petasites japonicus rhizomes prepared by the processing method of the water boiled petasites japonicus rhizomes have the advantages of improving the blackening phenomena of the petasites japonicus rhizome raw materials and improving the mouthfeel of the petasites japonicus rhizomes. The petasites japonicus rhizome outer skin is low in viscosity, high in toughness and easy for peeling.
Description
The application is with filing date on 06 09th, 2014, Application No. 201410251908.X, invention and created name
For the patent of invention of " processing method on a kind of decocting in water mountain " as the divisional application of female case.
Technical field
The present invention relates to processing technique field, mountain, particularly to a kind of decocting in water mountain that crust viscosity is low and toughness is high
Processing method.
Background technology
Mountain formal name used at school Petasites japonicus, also known as the palm leaf vegetables, LAOSHANQIN, Rhizoma petasitis japonici, is grown in endroit sylvan life, and trench is other moist
In thick grass, it is distributed in the ground such as China Fujian, Zhejiang, Jiangxi, Anhui, Sichuan, Hubei, Shaanxi more, is a kind of high protein, low fat
Fat, low starch, the pollution-free natural pollution-free food of multifilament.China is to process, after Sal pickle one month in Sichuan the earliest
Canned decocting in water mountain is processed in desalination again, and product exports Japan substantially, the end of the nineties Zhejiang, Fujian, Jiangxi etc. saves and starts development
To field planting, and it is processed into canned decocting in water mountain outlet Japan by pension parachute, adds the duration in annual mid-May to July
The middle ten days.
At present, the general pre-cooking method of clear water that uses during the processing on traditional canned decocting in water mountain, and mountain plateau material
In there is the ferrum of certain content, ferroelectric metal oxide easily causes mountain plateau material blackening, the most traditional mountain processing method to be held
Mountain plateau material blackening phenomena easily occurs.The source of mountain plateau material iron-holder is mainly: the soil iron-holder of plantation mountain plateau material is relatively
High；Plantation family is higher for cleaning the water source iron-holder of mountain plateau material after harvesting；The water source that raw material uses in the course of processing
Iron-holder is higher.For the deficiency of above-mentioned traditional mountain processing technique, those skilled in the art have had a go at multiple technologies and have changed
Entering, but mountain plateau material blackening problem yet suffers from, the effect of color protection of mountain plateau material is poor；Additionally, traditional mountain processing method is raw
The mountain plateau material crust viscosity produced is high, toughness is low, causes mountain plateau material peeling difficulty；The most traditional mountain processing method produces
Mountain there is also the problem that mouthfeel is the most puckery.
Summary of the invention
The technical problem to be solved be to provide one improve mountain plateau material blackening phenomena, mountain easily remove the peel and
The processing method on canned decocting in water mountain in good taste.
In order to solve above-mentioned technical problem, the technical solution used in the present invention is to disclose the processing side on a kind of decocting in water mountain
Method, adds mountain plateau material in citric acid solution, fully precooks, described in the time of precooking be 7-12min, described citric acid is molten
Liquid is to form by the proportional arrangement adding 520-560g citric acid in every 1000kg water, and described mountain plateau material is molten with described citric acid
The mass ratio of the water in liquid is 1:5, and the temperature of described citric acid solution is 95～100 DEG C, and pH value is 3.9-4.3.
The beneficial effects of the present invention is:
(1) during canned decocting in water mountain processing, add appropriate citric acid, reduce raw material by acid-base neutralization
Iron oxide content.The proportioning of the water, citric acid and the mountain plateau material that add by weight makes the soda acid of citric acid and ferrum oxide
Neutralize the degree reaching to react suitable, be substantially improved mountain plateau material blackening phenomena, there is good effect of color protection；
(2) pH value of procitric acid solution of precooking is 3.9-4.3, and the pH value after precooking is 4.2-4.5, the pH before and after precooking
Value stabilization, makes the sense of the mountain pass after processing no longer have astringent taste, also will not peracid；
(3) because adding citric acid, make mountain plateau material crust viscosity step-down, toughness improve, facilitate follow-up peeling to operate；
(4) citric acid that the present invention uses is untethered additive, safety and Health；
(5) present invention process is simple to operation, and production efficiency is high, and the industrial scale being suitable for canned decocting in water mountain adds
Work.
Detailed description of the invention
By describing the technology contents of the present invention, structural feature in detail, being realized purpose and effect, below in conjunction with embodiment
It is explained in detail.
The design of most critical of the present invention is: use the ferrum oxide in citric acid and in mountain plateau material, searches out anti-simultaneously
Answer optimum composition proportion and reaction condition, thus reach good effect of color protection.
The processing method on a kind of decocting in water mountain that the present invention provides, adds mountain plateau material in citric acid solution, fills
Point precook, described in the time of precooking be 7-12min, described citric acid solution be by addition 520-560g citric acid in every 1000kg water
Proportional arrangement form, the mass ratio of the water in described mountain plateau material and described citric acid solution is 1:5, described citric acid solution
Temperature be 95～100 DEG C, pH value is 3.9-4.3.
Knowable to foregoing description, the beneficial effects of the present invention is:
(1) during canned decocting in water mountain processing, add appropriate citric acid, reduce raw material by acid-base neutralization
Iron oxide content.The proportioning of the water, citric acid and the mountain plateau material that add by weight makes the soda acid of citric acid and ferrum oxide
Neutralize the degree reaching to react suitable, be substantially improved mountain plateau material blackening phenomena, there is good effect of color protection；
(2) pH value of procitric acid solution of precooking is 3.9-4.3, and the pH value after precooking is 4.2-4.5, the pH before and after precooking
Value stabilization, makes the sense of the mountain pass after processing no longer have astringent taste, also will not peracid；
(3) because adding citric acid, make mountain plateau material crust viscosity step-down, toughness improve, facilitate follow-up peeling to operate；
(4) citric acid that the present invention uses is untethered additive, safety and Health；
(5) present invention process is simple to operation, and production efficiency is high, and the industrial scale being suitable for canned decocting in water mountain adds
Work.
Embodiment one
Fresh mountain plateau material is classified by specification size, length more than or equal to 60cm and base diameter more than or etc.
Mountain plateau material in 1.70cm is big specification class raw material, and remaining is small dimension class raw material, by the raw material of similar specification according to often tying
12-15kg ties up；Choose the saucepan of the stainless steel material of a length of 300cm, a width of 150cm, a height of 100cm, in saucepan
Adding 2500kg water, 1350g citric acid, regulation pH value is 4.1, is heated to 100 DEG C；Choose the frame that boils of stainless steel material, will bundle
Good big specification class raw material is put into and is boiled in basket, places about 500kg raw material for every basket, with driving will boil frame hang in saucepan is carried out pre-
Boiling, the raw material time of precooking is 11min, after fully precooking, will boil frame with driving and hang out saucepan, then will boil frame with driving a vehicle and hang in cooling
Carrying out being cooled to room temperature with circulating water in Guo, the time that circulating water carries out cooling down is 3 hours, and the pH value after raw material is precooked is 4.4.
The beneficial effect of embodiment 1: now, the mountain obtained do not turns black phenomenon, overcomes mountain to turn black phenomenon completely；Mountain
Mouthfeel is moderate；Peeling difficulty is low；Each component proportion in embodiment 1 is optimal proportion.Mountain finished product color and luster is limpid, with fresh
Mountain is compared, and mouthfeel becomes crisp, tender, better to eat.
Embodiment two
Fresh mountain plateau material is classified by specification size, length more than or equal to 60cm and base diameter more than or etc.
Mountain plateau material in 1.70cm is big specification class raw material, and remaining is small dimension class raw material, by the raw material of similar specification according to often tying
12-15kg ties up；Choose the saucepan of the stainless steel material of a length of 300cm, a width of 150cm, a height of 100cm, in saucepan
Adding 2500kg water, 1300g citric acid, regulation pH value is 4.3, is heated to 100 DEG C；Choose the frame that boils of stainless steel material, will bundle
Good big specification class raw material is put into and is boiled in basket, places about 500kg raw material for every basket, with driving will boil frame hang in saucepan is carried out pre-
Boiling, the raw material time of precooking is 11min, after fully precooking, will boil frame with driving and hang out saucepan, then will boil frame with driving a vehicle and hang in cooling
Carrying out being cooled to room temperature with circulating water in Guo, the time that circulating water carries out cooling down is 3 hours, and the pH value after raw material is precooked is 4.5.
The beneficial effect of embodiment 2: now, the mountain obtained only occurs that phenomenon of turning black on a small quantity, mountain blackout phenomenon obtain
It is substantially improved；Mountain pass sense is moderate；Peeling difficulty is low, and each component proportion in embodiment 2 is more excellent proportioning.
Embodiment three
Fresh mountain plateau material is classified by specification size, length more than or equal to 60cm and base diameter more than or etc.
Mountain plateau material in 1.70cm is big specification class raw material, and remaining is small dimension class raw material, by the raw material of similar specification according to often tying
12-15kg ties up；Choose the saucepan of the stainless steel material of a length of 300cm, a width of 150cm, a height of 100cm, in saucepan
Adding 2500kg water, 1400g citric acid, regulation pH value is 3.9, is heated to 100 DEG C；Choose the frame that boils of stainless steel material, will bundle
Good big specification class raw material is put into and is boiled in basket, places about 500kg raw material for every basket, with driving will boil frame hang in saucepan is carried out pre-
Boiling, the raw material time of precooking is 11min, after fully precooking, will boil frame with driving and hang out saucepan, then will boil frame with driving a vehicle and hang in cooling
Carrying out being cooled to room temperature with circulating water in Guo, the time that circulating water carries out cooling down is 3 hours, and the pH value after raw material is precooked is 4.2.
The beneficial effect of embodiment 3: now, there is not blackout phenomenon in the mountain obtained, overcomes mountain blackout phenomenon completely；
Mountain pass sense slightly acid, is effectively improved the astringent taste on mountain；Peeling difficulty is low, and each component proportion in embodiment 3 is more excellent proportioning.
For the time of precooking, the time is too short, does not reaches the effect preventing mountain from turning black；Overlong time of precooking then can shadow
Ring mountain pass sense.
The present invention is characterized by the kind finding each formula and content ratio, adds subacidity and does not reaches effect of color protection, acid adding
Excess affects products taste.
Identical in the water yield, in the case of heating-up temperature is identical, with the raw material amount of putting into, raw material precook the time, flowing water cooling time
Between, citric acid adding amount and after precooking raw material pH value be test parameters, enter in terms of mountain pass sense, color and peeling difficulty three
Row result judges, carries out 10 tests, details such as table 1:
Table 1
As shown in Table 1, in the processing method on the decocting in water mountain of embodiment 1, the kind of each formula is most widely suited with content ratio,
There is good effect of color protection, mountain plateau material is in good taste, peeling difficulty is low beneficial effect.
In sum, the processing method on the decocting in water mountain that the present invention provides provides the benefit that:
(1) during canned decocting in water mountain processing, add appropriate citric acid, reduce raw material by acid-base neutralization
Iron oxide content.The proportioning of the 2500kg water, 1350g citric acid and the 500kg mountain plateau material that add by weight makes Fructus Citri Limoniae
Acid reaches to react optimum degree, raw material invariant color with the acid-base neutralization of ferrum oxide, has good effect of color protection；
(2) pH value before precooking is 3.9-4.3, and the pH value after precooking is 4.2-4.5, and the pH stable before and after precooking makes
Mountain pass sense after processing no longer has astringent taste, also will not peracid；
(3) because adding citric acid, make mountain plateau material crust viscosity step-down, toughness improve, facilitate follow-up peeling to operate；
(4) citric acid that the present invention uses is untethered additive, safety and Health；
(5) present invention process is simple to operation, and production efficiency is high, and the industrial scale being suitable for canned decocting in water mountain adds
Work；
(6) finished product color and luster is limpid, and compared with fresh mountain, mouthfeel becomes crisp, tender, better to eat.
The foregoing is only embodiments of the invention, not thereby limit the scope of the claims of the present invention, every utilize this
Equivalent structure or equivalence flow process that bright description is made convert, or are directly or indirectly used in other relevant technology necks
Territory, is the most in like manner included in the scope of patent protection of the present invention.
Claims (5)
1. the processing method on the decocting in water mountain that crust viscosity is low and toughness is high, it is characterised in that mountain plateau material is carried out point
Class with tie up,
Will classification with tie up after mountain plateau material add in citric acid solution, precook, described in the time of precooking be 11min, institute
Stating citric acid solution is to form by the proportional arrangement adding 560g citric acid in every 1000kg water, described mountain plateau material and described lemon
The mass ratio of the water in lemon acid solution is 1:5, and the temperature of described citric acid solution is 100 DEG C, and pH value is 3.9；
Mountain plateau material after precooking takes out from citric acid solution,
Then cooling down with circulating water, cool time is 3 hours；
Mountain plateau material after cooling is carried out tinning, it is thus achieved that the described decocting in water mountain that crust viscosity is low and toughness is high.
The processing method on the decocting in water mountain that crust viscosity is low and toughness is high the most according to claim 1, it is characterised in that institute
State saucepan or to boil the material of frame be stainless steel material.
The processing method on the decocting in water mountain that crust viscosity is low and toughness is high the most according to claim 1, it is characterised in that institute
Stating classification with the concrete operations tied up is: by specification size, mountain plateau material is divided into two classes, and length is more than or equal to 60cm and the end
Diameter mountain plateau material more than or equal to 1.70cm in portion's is big specification class raw material, and remaining is small dimension class raw material, by similar specification
Raw material tie up according to often tying 12-15kg.
The processing method on the decocting in water mountain that crust viscosity is low and toughness is high the most according to claim 3, it is characterised in that institute
Stating the big specification class raw material fully time of precooking is 10-12min, and the described small dimension class raw material fully time of precooking is 7-9min.
The processing method on the decocting in water mountain that crust viscosity is low and toughness is high the most according to claim 1, it is characterised in that will
Citric acid solution is placed in saucepan, is put into by the mountain plateau material of similar specification and same boils in frame, will boil frame with driving and hang in saucepan
In precook.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610289328.9A CN105962183A (en) | 2014-06-09 | 2014-06-09 | Processing method of water boiled petasites japonicus rhizomes low in outer skin viscosity and high in toughness |
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610289328.9A CN105962183A (en) | 2014-06-09 | 2014-06-09 | Processing method of water boiled petasites japonicus rhizomes low in outer skin viscosity and high in toughness |
| CN201410251908.XA CN103976307B (en) | 2014-06-09 | 2014-06-09 | The processing method of a kind of poach mountain Lu |
Related Parent Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410251908.XA Division CN103976307B (en) | 2014-06-09 | 2014-06-09 | The processing method of a kind of poach mountain Lu |
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| Publication Number | Publication Date |
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| CN105962183A true CN105962183A (en) | 2016-09-28 |
Family
ID=51268678
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610289060.9A Pending CN105962182A (en) | 2014-06-09 | 2014-06-09 | Processing method of mouthfeel improving water boiled petasites japonicus rhizomes |
| CN201610289328.9A Pending CN105962183A (en) | 2014-06-09 | 2014-06-09 | Processing method of water boiled petasites japonicus rhizomes low in outer skin viscosity and high in toughness |
| CN201410251908.XA Expired - Fee Related CN103976307B (en) | 2014-06-09 | 2014-06-09 | The processing method of a kind of poach mountain Lu |
| CN201610288458.0A Pending CN105962181A (en) | 2014-06-09 | 2014-06-09 | Canned poached petasites japonicus |
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| CN201610289060.9A Pending CN105962182A (en) | 2014-06-09 | 2014-06-09 | Processing method of mouthfeel improving water boiled petasites japonicus rhizomes |
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| CN201410251908.XA Expired - Fee Related CN103976307B (en) | 2014-06-09 | 2014-06-09 | The processing method of a kind of poach mountain Lu |
| CN201610288458.0A Pending CN105962181A (en) | 2014-06-09 | 2014-06-09 | Canned poached petasites japonicus |
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Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104686956A (en) * | 2015-01-09 | 2015-06-10 | 广德志云笋业有限公司 | Method for processing and storing petasitespalmataA. Gray |
| CN105029272A (en) * | 2015-07-30 | 2015-11-11 | 合肥元政农林生态科技有限公司 | Processing method for instant petasites palmata |
| CN106387747A (en) * | 2016-09-06 | 2017-02-15 | 合肥元政农林生态科技有限公司 | Processing method of ready-to-eat petasites palmata |
| CN109197995B (en) * | 2018-08-13 | 2021-09-24 | 江西鹏鑫食品有限公司 | Preparation method of canned Shanlu vegetable |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194699A (en) * | 2007-11-05 | 2008-06-11 | 张瑞琥 | Production technology for artichoke can |
| CN101690512A (en) * | 2009-10-19 | 2010-04-07 | 三明市鑫兴食品有限公司 | Method for processing petasites tricholobus by water boiling |
| CN101991072A (en) * | 2010-11-15 | 2011-03-30 | 盐城市海苑食品有限公司 | Producing process of ready-to-eat salt artemisia halodendron vegetable |
| CN103798672A (en) * | 2014-03-11 | 2014-05-21 | 福建师范大学 | Preparation method of instant arisaema japonicum |
-
2014
- 2014-06-09 CN CN201610289060.9A patent/CN105962182A/en active Pending
- 2014-06-09 CN CN201610289328.9A patent/CN105962183A/en active Pending
- 2014-06-09 CN CN201410251908.XA patent/CN103976307B/en not_active Expired - Fee Related
- 2014-06-09 CN CN201610288458.0A patent/CN105962181A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101194699A (en) * | 2007-11-05 | 2008-06-11 | 张瑞琥 | Production technology for artichoke can |
| CN101690512A (en) * | 2009-10-19 | 2010-04-07 | 三明市鑫兴食品有限公司 | Method for processing petasites tricholobus by water boiling |
| CN101991072A (en) * | 2010-11-15 | 2011-03-30 | 盐城市海苑食品有限公司 | Producing process of ready-to-eat salt artemisia halodendron vegetable |
| CN103798672A (en) * | 2014-03-11 | 2014-05-21 | 福建师范大学 | Preparation method of instant arisaema japonicum |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105962181A (en) | 2016-09-28 |
| CN103976307B (en) | 2016-04-13 |
| CN103976307A (en) | 2014-08-13 |
| CN105962182A (en) | 2016-09-28 |
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