CN106616625A - Processing method of soft-package seasoned asparagus - Google Patents
Processing method of soft-package seasoned asparagus Download PDFInfo
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- CN106616625A CN106616625A CN201710007552.9A CN201710007552A CN106616625A CN 106616625 A CN106616625 A CN 106616625A CN 201710007552 A CN201710007552 A CN 201710007552A CN 106616625 A CN106616625 A CN 106616625A
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- 235000005340 Asparagus officinalis Nutrition 0.000 title claims abstract description 115
- 238000003672 processing method Methods 0.000 title claims abstract description 23
- 244000003416 Asparagus officinalis Species 0.000 title 1
- 241000234427 Asparagus Species 0.000 claims abstract description 114
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 38
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 35
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 25
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 18
- 108010024636 Glutathione Proteins 0.000 claims abstract description 17
- 229960000583 acetic acid Drugs 0.000 claims abstract description 17
- 239000012362 glacial acetic acid Substances 0.000 claims abstract description 16
- 238000000034 method Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 14
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims description 14
- 239000012535 impurity Substances 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 10
- 235000021552 granulated sugar Nutrition 0.000 claims description 9
- 235000021388 linseed oil Nutrition 0.000 claims description 9
- 239000000944 linseed oil Substances 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 9
- 239000004223 monosodium glutamate Substances 0.000 claims description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 239000011669 selenium Substances 0.000 claims description 8
- 238000004904 shortening Methods 0.000 claims description 8
- 239000007864 aqueous solution Substances 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
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- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims description 4
- 229910052711 selenium Inorganic materials 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 3
- 239000002253 acid Substances 0.000 claims description 2
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- 239000000052 vinegar Substances 0.000 claims description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000007781 pre-processing Methods 0.000 abstract 7
- 229920002307 Dextran Polymers 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
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- 239000002932 luster Substances 0.000 description 5
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- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
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- 229960003180 glutathione Drugs 0.000 description 1
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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)
Abstract
The invention relates to a processing method of soft-package seasoned asparagus. The processing method comprises the following steps: (1) picking asparagus, and rinsing; (2) preprocessing the asparagus: soaking the asparagus rinsed in the step (1) into a preprocessing agent to be preprocessed for 60-90 minutes, wherein the preprocessing agent is a mixed water solution including 1%-2% of carboxymethyl dextran, 0.4%-0.6% of reduced glutathione and a proper amount of glacial acetic acid in percentage by mass, the preprocessing temperature is 5-8 DEG C, the pH value of the preprocessing agent is 5.0-5.5, and the ratio of the wet weight of the asparagus to the volume of the preprocessing agent is 1 to (3-5); (3) cooking: draining off the preprocessing agent from the asparagus preprocessed in the step (2), flatly laying the asparagus in a tray with a thickness of 2cm-3cm, putting the tray into a steam box, steaming at 70-80 DEG C for 45-60 seconds, and rapidly cooling to the room temperature; (4) cutting the cooked asparagus cooled in the step (3) into strips with the lengths of 1cm-2cm; (5) mixing seasonings; (6) carrying out vacuum soft packaging, and carrying out sealing; and (7) carrying out sterilization, so as to obtain the finished product. The processing method has the beneficial effects that an asparagus processing process is simple and controllable, and the processed asparagus has good colors, fresh and tender taste and strong crispness.
Description
Technical field
The present invention relates to a kind of processing method of Soft Roll seasoning asparagus, belongs to fruits and vegetables technical field.
Background technology
Asparagus is that a kind of nutritive value enriches and the famous and precious vegetables with certain medical value, rich in vitamin, mineral matter
Deng especially having preferable effect to the preventing and treating of cancer.Although asparagus is the vegetables of high-quality, its Storage period is short, at 2.5 DEG C only
Have one week or so, fresh asparagus respiration heat accounts for first place in vegetables, the tender stem a few hours harvested under normal temperature will cause weight
Mitigate, fiber increases, and quality is deteriorated, and can be withered or be rotted within 2-3 days, it is therefore necessary to be processed into instant seasoning food,
By rational processing technology, on the premise of the mouthfeel and nutrient content of asparagus is retained, extend its shelf-life, facilitate asparagus to make
For the storage of vegetables, sell and edible.For this purpose, a kind of the invention provides processing method of Soft Roll seasoning asparagus.
The content of the invention
It is an object of the invention to solve the deficiencies in the prior art, there is provided a kind of processing method of Soft Roll seasoning asparagus, should
The asparagus of method processing can keep the delicious taste of asparagus, and color and luster is good, long shelf-life.
The technical solution adopted for the present invention to solve the technical problems is：
The processing method of Soft Roll seasoning asparagus, the processing method comprises the steps：
（1）Asparagus is plucked, rinsing：The asparagus that fresh complete nothing is obstructed always is plucked, is placed in clear water and gently stir rinsing removing
Impurity；
（2）Asparagus pre-processes：Step（1）The asparagus of rinsed clean is soaked in pretreating agent and pre-processes 60-90min, described pre-
Inorganic agent is Sensor Chip CM 5, the reduced glutathione of mass fraction 0.4-0.6% and the appropriate ice vinegar of mass fraction 1-2%
The mixed aqueous solution of acid, 5-8 DEG C of pretreatment temperature, pretreating agent pH5.0-5.5, asparagus weight in wet base is with the volume ratio of pretreating agent
1:3-5；
（3）Shortening：Step（2）Pretreated asparagus drains and divide after pretreating agent in pallet, and then thickness 2-3cm puts
45-60s is steamed in 70-80 DEG C in steam box, room temperature is then quickly cooled to；
（4）Step（3）Ripe asparagus after cooling is cut into the length of 1-2cm；
（5）Spice：Step（4）Ripe asparagus according to different specification and taste, add appropriate flavoring, mix thoroughly；
（6）Soft vacuum package, sealing；
（7）Sterilization, obtains finished product.
Used as famous and precious vegetables, the maximum technology barrier of its deep processing is to maintain original color and luster and maintains asking for mouthfeel asparagus
Topic, the main cause for causing discoloration is the degraded of chlorophyll de-magging and polyphenol oxidase oxidizing brown stain, and the present invention adopts carboxymethyl Portugal
The aqueous solution of glycan, reduced glutathione and glacial acetic acid is pre-processed, and then high-temperature steam speed cooks system by scalding, is well understood that certainly
This technology barrier, Sensor Chip CM 5 can form layer protecting film, and the fruit between the asparagus histocyte on asparagus surface
Glue material is crosslinked, and hardness can be improved in subsequent treatment, maintains crisp strength youngster, and reduced form paddy Guang is also evenly distributed with the diaphragm
Sweet peptide, on the one hand avoids chlorophyll de-magging from degrading with diaphragm synergy, and still further aspect also has anti-oxidation function, in practice
It was found that, drain and steam speed scald in can be changed colour with the extremely efficient asparagus that prevents, speed cook by scalding system after the crisp strength youngster of asparagus bud remain unchanged,
Without bilgy odour after asparagus shortening after acetic acid process.
Preferably, step（1）Also add the glacial acetic acid of mass fraction 0.05-0.08% in middle clear water, for fully removing reed
The intractable impurity on bamboo shoot surface, improves wash effect.
Preferably, step（2）Described in pretreating agent for mass fraction 1.5% Sensor Chip CM 5, mass fraction 0.5%
Reduced glutathione and appropriate glacial acetic acid mixed aqueous solution, 6 DEG C of pretreatment temperature, pretreating agent pH5.2, asparagus weight in wet base
It is 1 with the volume ratio of pretreating agent:5, when the pretreating agent is configured, Sensor Chip CM 5 solution is first configured, add and match somebody with somebody
The reduced glutathione of side's amount, stirs, and adds appropriate glacial acetic acid to pH5.2.Find in practice, carboxymethyl Portugal gathers
Sugar juice is first configured, and the oxygen in solution can be received between the Sensor Chip CM 5 of macromolecular, adds reduced glutathione,
Can avoid being oxidized in advance in glutathione course of dissolution, improve its antioxidant effect.
Preferably, step（5）In, flavoring includes the linseed oil and monosodium glutamate, white granulated sugar, Huang of asparagus quality 1-1.5%
Wine and proper amount of salt, are advisable with the mouthfeel for meeting masses, mix the cold and dressed with sauce type Soft Roll seasoning asparagus of acquisition thoroughly.
Preferably, step（5）In, flavoring includes the Saccharomyces cerevisiae cream of asparagus quality 1.2-1.8% and the Asia of 0.8-1.2%
Flaxseed oil and monosodium glutamate, white granulated sugar, yellow rice wine and proper amount of salt, are advisable with the mouthfeel for meeting masses, mix acquisition Saccharomyces cerevisiae thoroughly fragrant
Type Soft Roll seasoning asparagus.
Preferably, step（5）In, flavoring includes the Se-enriched yeast cream of asparagus quality 1.0-1.5% and the Asia of 0.8-1.2%
Flaxseed oil and monosodium glutamate, white granulated sugar, yellow rice wine and proper amount of salt, are advisable with the mouthfeel for meeting masses, mix the yeast for obtaining selenium-rich thoroughly
Odor type Soft Roll seasoning asparagus.
The invention has the beneficial effects as follows：Asparagus is to maintain original as famous and precious vegetables, the maximum technology barrier of its deep processing
Color and luster and maintain mouthfeel problem, the main cause for causing discoloration be chlorophyll de-magging degraded and polyphenol oxidase oxydasis it is brown
Become, the present invention is pre-processed using the aqueous solution of Sensor Chip CM 5, reduced glutathione and glacial acetic acid, then high temperature steams
Vapour speed cooks system by scalding, is well understood that this technology barrier of having determined, and Sensor Chip CM 5 can form layer protecting film on asparagus surface, and
The pectin substance crosslinking between asparagus histocyte, can improve hardness in subsequent treatment, maintain crisp strength youngster, in the diaphragm also
Reduced glutathione is evenly distributed with, on the one hand avoids chlorophyll de-magging from degrading with diaphragm synergy, still further aspect
Also anti-oxidation function, finds in practice, is draining and can changed colour with the extremely efficient asparagus that prevents during steam speed is scalded, and speed cooks system by scalding
The crisp strength youngster of asparagus bud afterwards remains unchanged.
Specific embodiment
Below by specific embodiment, technical scheme is described in further detail.
Raw materials used in the present embodiment is commercial convenient source, and wherein Saccharomyces cerevisiae cream, Se-enriched yeast cream are respectively by face
Bag yeast, Se-enriched yeast are separated through broken wall, enzymolysis, enzymolysis liquid and are concentrated into water capacity less than 50% acquisition, and the commodity can be adopted directly
It is purchased from Hubei Angel Yeast Co., Ltd.
Embodiment 1：
The processing method of Soft Roll seasoning asparagus, the processing method comprises the steps：
（1）Asparagus is plucked, rinsing：The asparagus that fresh complete nothing is obstructed always is plucked, is placed in clear water and gently stir rinsing removing
Impurity；
（2）Asparagus pre-processes：Step（1）The asparagus of rinsed clean is soaked in pretreating agent and pre-processes 60min, the pretreatment
Agent is the mixing water of the Sensor Chip CM 5, the reduced glutathione of mass fraction 0.4% and appropriate glacial acetic acid of mass fraction 2%
Solution, 5 DEG C of pretreatment temperature, pretreating agent pH5.0, asparagus weight in wet base is 1 with the volume ratio of pretreating agent:5；
（3）Shortening：Step（2）Pretreated asparagus drains and divide after pretreating agent in pallet, and thickness 2cm is subsequently placed in
60s is steamed in 70 DEG C in steam box, room temperature is then quickly cooled to；
（4）Step（3）Ripe asparagus after cooling is cut into the length of 1-2cm；
（5）Spice：Step（4）Ripe asparagus according to different specification and taste, add appropriate flavoring, mix thoroughly；
（6）Soft vacuum package, sealing；
（7）Sterilization, obtains finished product.
Specific to the present embodiment, step（1）Also add the glacial acetic acid of mass fraction 0.05% in middle clear water, for fully going
Except the intractable impurity on asparagus surface, improve wash effect；Step（5）In, flavoring includes the linseed oil of asparagus quality 1%
And monosodium glutamate, white granulated sugar, yellow rice wine and proper amount of salt, mix the cold and dressed with sauce type Soft Roll seasoning asparagus of acquisition thoroughly.
Embodiment 2：
The processing method of Soft Roll seasoning asparagus, the processing method comprises the steps：
（1）Asparagus is plucked, rinsing：The asparagus that fresh complete nothing is obstructed always is plucked, is placed in clear water and gently stir rinsing removing
Impurity；
（2）Asparagus pre-processes：Step（1）The asparagus of rinsed clean is soaked in pretreating agent and pre-processes 90min, the pretreatment
Agent is the mixing water of the Sensor Chip CM 5, the reduced glutathione of mass fraction 0.6% and appropriate glacial acetic acid of mass fraction 1%
Solution, 8 DEG C of pretreatment temperature, pretreating agent pH5.5, asparagus weight in wet base is 1 with the volume ratio of pretreating agent:3；
（3）Shortening：Step（2）Pretreated asparagus drains and divide after pretreating agent in pallet, and thickness 3cm is subsequently placed in
45s is steamed in 80 DEG C in steam box, room temperature is then quickly cooled to；
（4）Step（3）Ripe asparagus after cooling is cut into the length of 1-2cm；
（5）Spice：Step（4）Ripe asparagus according to different specification and taste, add appropriate flavoring, mix thoroughly；
（6）Soft vacuum package, sealing；
（7）Sterilization, obtains finished product.
Specific to the present embodiment, step（1）Also add the glacial acetic acid of mass fraction 0.08% in middle clear water, for fully going
Except the intractable impurity on asparagus bud surface, improve wash effect；Step（5）In, flavoring includes the bread of asparagus quality 1.2%
Yeast extract and 1.2% linseed oil and monosodium glutamate, white granulated sugar, yellow rice wine and proper amount of salt, mix acquisition Saccharomyces cerevisiae odor type Soft Roll thoroughly
Seasoning asparagus.
Embodiment 3：
The processing method of Soft Roll seasoning asparagus, the processing method comprises the steps：
（1）Asparagus is plucked, rinsing：The asparagus that fresh complete nothing is obstructed always is plucked, is placed in clear water and gently stir rinsing removing
Impurity；
（2）Asparagus pre-processes：Step（1）The asparagus of rinsed clean is soaked in pretreating agent and pre-processes 70min, the pretreatment
Agent is the mixing of the Sensor Chip CM 5, the reduced glutathione of mass fraction 0.5% and appropriate glacial acetic acid of mass fraction 1.5%
The aqueous solution, 6 DEG C of pretreatment temperature, pretreating agent pH5.2, asparagus weight in wet base is 1 with the volume ratio of pretreating agent: 5；
（3）Shortening：Step（2）Pretreated asparagus drains and divide after pretreating agent in pallet, and thickness 2cm is subsequently placed in
50s is steamed in 75 DEG C in steam box, room temperature is then quickly cooled to；
（4）Step（3）Ripe asparagus after cooling is cut into the length of 1-2cm；
（5）Spice：Step（4）Ripe asparagus according to different specification and taste, add appropriate flavoring, mix thoroughly；
（6）Soft vacuum package, sealing；
（7）Sterilization, obtains finished product.
Specific to the present embodiment, step（1）Also add the glacial acetic acid of mass fraction 0.65% in middle clear water, for fully going
Except the intractable impurity on asparagus bud surface, improve wash effect；Step（5）In, flavoring includes the selenium-rich of asparagus quality 1.0%
Yeast extract and 1.2% linseed oil and monosodium glutamate, white granulated sugar, yellow rice wine and proper amount of salt, the yeast odor type for mixing acquisition selenium-rich thoroughly is soft
Bag seasoning asparagus.
Asparagus after embodiment 1-3 shortening and traditional culinary art asparagus, organoleptic quality contrast is as follows：
| Index | Embodiment 1-3 | Pickle asparagus |
| Color and luster | It is light green, it is little with fresh color distortion | It is dark yellow, it is big with fresh color distortion |
| Smell | Give off a strong fragrance, be as good as fishy smell | Fragrance is general, there is special peculiar smell. |
| Mouthfeel | Fresh and tender, delicious and crisp, clean taste, without woodiness touch | Crisp strength youngster is general, there is certain woodiness touch, the fresh and tender product not as good as embodiment 1-3. |
Soft Roll seasoning asparagus shelf-life 6-8 month that embodiment 1-3 shortening is obtained, less than 10 DEG C preservations 6 months, color and luster, smell
With the product of mouthfeel and newborn output almost indifference, at 3-5 DEG C, the shelf-life can extend to 12 months, very convenient asparagus
Storage as vegetables, sale and edible.
In sum, the present invention is carried out pre- using the aqueous solution of Sensor Chip CM 5, reduced glutathione and glacial acetic acid
Process, then high-temperature steam speed cooks system by scalding, is well understood that this technology barrier of having determined, and Sensor Chip CM 5 can be in asparagus surface shape
Into layer protecting film, and the pectin substance crosslinking between asparagus histocyte, hardness can be improved in subsequent treatment, maintain crisp strength
Youngster, is also evenly distributed with reduced glutathione in the diaphragm, on the one hand avoid chlorophyll de-magging with diaphragm synergy
Degraded, still further aspect also has anti-oxidation function, finds in practice, is draining and can prevent reed with extremely efficient during steam speed is scalded
Bamboo shoot change colour, and speed is cooked the crisp strength youngster of asparagus bud after system by scalding and remained unchanged.
Embodiment described above is one kind preferably scheme of the present invention, not makees any pro forma to the present invention
Limit, also have other variants and remodeling on the premise of without departing from the technical scheme described in claim.
Claims (6)
1. the processing method of Soft Roll seasoning asparagus, it is characterised in that：The processing method comprises the steps：
（1）Asparagus is plucked, rinsing：The asparagus that fresh complete nothing is obstructed always is plucked, is placed in clear water and gently stir rinsing removing
Impurity；
（2）Asparagus pre-processes：Step（1）The asparagus of rinsed clean is soaked in pretreating agent and pre-processes 60-90min, described pre-
Inorganic agent is Sensor Chip CM 5, the reduced glutathione of mass fraction 0.4-0.6% and the appropriate ice vinegar of mass fraction 1-2%
The mixed aqueous solution of acid, 5-8 DEG C of pretreatment temperature, pretreating agent pH5.0-5.5, asparagus weight in wet base is with the volume ratio of pretreating agent
1:3-5；
（3）Shortening：Step（2）Pretreated asparagus drains and divide after pretreating agent in pallet, and then thickness 2-3cm puts
45-60s is steamed in 70-80 DEG C in steam box, room temperature is then quickly cooled to；
（4）Step（3）Ripe asparagus after cooling is cut into the length of 1-2cm；
（5）Spice：Step（4）Ripe asparagus according to different specification and taste, add appropriate flavoring, mix thoroughly；
（6）Soft vacuum package, sealing；
（7）Sterilization, obtains finished product.
2. the processing method of Soft Roll seasoning asparagus according to claim 1, it is characterised in that：Step（1）In middle clear water also
The glacial acetic acid of addition mass fraction 0.05-0.08%, for the intractable impurity for fully removing asparagus surface, improves wash effect.
3. the processing method of Soft Roll seasoning asparagus according to claim 1, it is characterised in that：Step（2）Described in locate in advance
Reason agent is the mixed of Sensor Chip CM 5, the reduced glutathione of mass fraction 0.5% and the appropriate glacial acetic acid of mass fraction 1.5%
Heshui solution, 6 DEG C of pretreatment temperature, pretreating agent pH5.2, asparagus weight in wet base is 1 with the volume ratio of pretreating agent:5, it is described pre-
When inorganic agent is configured, Sensor Chip CM 5 solution is first configured, added the reduced glutathione of formula ratio, be sufficiently stirred for
It is even, add appropriate glacial acetic acid to pH5.2.
4. the processing method of Soft Roll seasoning asparagus according to claim 1, it is characterised in that：Step（5）In, flavoring bag
Linseed oil and monosodium glutamate, white granulated sugar, yellow rice wine and the proper amount of salt of asparagus quality 1-1.5% are included, the cold and dressed with sauce type Soft Roll of acquisition is mixed thoroughly and is adjusted
Taste asparagus.
5. the processing method of Soft Roll seasoning asparagus according to claim 1, it is characterised in that：Step（5）In, flavoring bag
Include the Saccharomyces cerevisiae cream of asparagus quality 1.2-1.8% and the linseed oil and monosodium glutamate of 0.8-1.2%, white granulated sugar, yellow rice wine and salt
In right amount, acquisition Saccharomyces cerevisiae odor type Soft Roll seasoning asparagus is mixed thoroughly.
6. the processing method of Soft Roll seasoning asparagus according to claim 1, it is characterised in that：Step（5）In, flavoring bag
Include the Se-enriched yeast cream of asparagus quality 1.0-1.5% and the linseed oil and monosodium glutamate of 0.8-1.2%, white granulated sugar, yellow rice wine and salt
In right amount, the yeast odor type Soft Roll seasoning asparagus for obtaining selenium-rich is mixed thoroughly.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710007552.9A CN106616625A (en) | 2017-01-05 | 2017-01-05 | Processing method of soft-package seasoned asparagus |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710007552.9A CN106616625A (en) | 2017-01-05 | 2017-01-05 | Processing method of soft-package seasoned asparagus |
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| Publication Number | Publication Date |
|---|---|
| CN106616625A true CN106616625A (en) | 2017-05-10 |
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| CN201710007552.9A Pending CN106616625A (en) | 2017-01-05 | 2017-01-05 | Processing method of soft-package seasoned asparagus |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373501A (en) * | 2017-08-10 | 2017-11-24 | 广西柳城县绿之缘生态农业科技有限公司 | The processing method of fresh cut vegetables |
| CN115088820A (en) * | 2022-05-09 | 2022-09-23 | 昭通竹芯源食品有限公司 | Bamboo shoot deep processing technology |
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| CN1468541A (en) * | 2002-07-15 | 2004-01-21 | 李玉堂 | Local flavor asparagus tin |
| CN102696754A (en) * | 2012-06-26 | 2012-10-03 | 山东营养源食品科技有限公司 | Method for inhibiting pericarp browning of Huangguan pears |
| CN105639624A (en) * | 2015-12-31 | 2016-06-08 | 林时本 | Multi-bone health-care powdered soup and manufacturing method thereof |
| CN105962193A (en) * | 2016-05-18 | 2016-09-28 | 舒城圣桂食品有限公司 | Seasoning dendrocalamus latiflorus and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1468541A (en) * | 2002-07-15 | 2004-01-21 | 李玉堂 | Local flavor asparagus tin |
| CN102696754A (en) * | 2012-06-26 | 2012-10-03 | 山东营养源食品科技有限公司 | Method for inhibiting pericarp browning of Huangguan pears |
| CN105639624A (en) * | 2015-12-31 | 2016-06-08 | 林时本 | Multi-bone health-care powdered soup and manufacturing method thereof |
| CN105962193A (en) * | 2016-05-18 | 2016-09-28 | 舒城圣桂食品有限公司 | Seasoning dendrocalamus latiflorus and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373501A (en) * | 2017-08-10 | 2017-11-24 | 广西柳城县绿之缘生态农业科技有限公司 | The processing method of fresh cut vegetables |
| CN115088820A (en) * | 2022-05-09 | 2022-09-23 | 昭通竹芯源食品有限公司 | Bamboo shoot deep processing technology |
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