CN107307167A - A kind of processing technology of characteristic yam bean piece - Google Patents
A kind of processing technology of characteristic yam bean piece Download PDFInfo
- Publication number
- CN107307167A CN107307167A CN201710419838.8A CN201710419838A CN107307167A CN 107307167 A CN107307167 A CN 107307167A CN 201710419838 A CN201710419838 A CN 201710419838A CN 107307167 A CN107307167 A CN 107307167A
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- Prior art keywords
- yam bean
- piece
- raw material
- yam
- cleaning
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- 235000001591 Pachyrhizus erosus Nutrition 0.000 title claims abstract description 48
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 title claims abstract description 48
- 244000258470 Pachyrhizus tuberosus Species 0.000 title abstract 3
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000004040 coloring Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 3
- 244000215747 Pachyrhizus erosus Species 0.000 claims description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 4
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 4
- 229940037003 alum Drugs 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- AXCZMVOFGPJBDE-UHFFFAOYSA-L calcium dihydroxide Chemical class [OH-].[OH-].[Ca+2] AXCZMVOFGPJBDE-UHFFFAOYSA-L 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 239000000835 fiber Substances 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000004571 lime Substances 0.000 claims description 4
- 238000003303 reheating Methods 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 2
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 2
- 241001446187 Kermes Species 0.000 claims description 2
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- 239000012535 impurity Substances 0.000 claims description 2
- CXORMDKZEUMQHX-UHFFFAOYSA-N kermesic acid Chemical compound O=C1C2=C(O)C(O)=CC(O)=C2C(=O)C2=C1C=C(O)C(C(O)=O)=C2C CXORMDKZEUMQHX-UHFFFAOYSA-N 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 208000026435 phlegm Diseases 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract description 3
- 239000003507 refrigerant Substances 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 229920002472 Starch Polymers 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 201000005577 familial hyperlipidemia Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 244000131522 Citrus pyriformis Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 229920003023 plastic Polymers 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000001052 yellow pigment Substances 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- 240000002234 Allium sativum Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 244000228451 Stevia rebaudiana Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005580 one pot reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O HELXLJCILKEWJH-NCGAPWICSA-N 0.000 description 1
- 239000006188 syrup Substances 0.000 description 1
- 235000020357 syrup Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a kind of processing technology of characteristic yam bean piece, belong to food processing field.It is characterized in that：→ cleaning → is selected to remove the peel → the processing process of cutting → hardening → coloring → sugar system → drying → packaging using raw material.Beneficial effect：Products taste of the present invention is soft, fresh and sweet tasty, with yam bean uniqueness local flavor.This product is rich in protein and starch, nutritious, also have effects that to promote the production of body fluid to quench thirst, it is refrigerant reduce phlegm and internal heat, hypertension and hyperlipemia.It is simple to operate, it is easy to use, it is a kind of pollution-free food of nutrient health.
Description
Technical field
The present invention relates to a kind of processing method of food, more particularly, to a kind of processing technology of characteristic yam bean piece.
Background technology
It can form the cultigen of root tuber in yam bean, also known as yam bean, husky Pueraria lobota, category pulse family yam bean category, it is annual or perennial twine
Around property herbaceous species plant.The root tuber of yam bean is loose, and the pure white tender refreshing succulence of meat is nutritious, rich in sugar and protein, also contains
The various trace elements such as calcium, iron, zinc, copper, phosphorus, solarization, promote the production of body fluid to quench thirst necessary to having abundant vitamin C and human body, refrigerant
Reduce phlegm and internal heat, relieving alcoholism, the effects such as hypotensive, blood fat, there is good curative effect to cardiovascular disease.Yam bean yield is rich in the market
Richness, develops yam bean deep processed product, to promoting China's economic development to play a role.
At present, in food yam bean to belong to quality superior, but inconvenience storage can be achieved to beans for being processed into characteristic yam bean piece
The comprehensive utilization of potato, is easy to storage, improves its economic value and nutritive value.
The content of the invention
There is provided a kind of processing technology of characteristic yam bean piece for the problem of being preserved present invention aim to address the inconvenience of fresh yam bean.
The technical scheme adopted by the invention to solve the technical problem is that：
A kind of processing technology of characteristic yam bean piece, it is characterised in that：→ cleaning → is selected to remove the peel → cutting → hardening using raw material
The processing process of → coloring → sugar system → drying → packaging, concrete operation step is：
（1）Raw material is selected：Selection rhizome is loose, Fresh ＆ Tender in Texture, crude fibre is few, be raw material without mildew and rot, undamaged fresh yam bean；
（2）Cleaning, peeling：The dirt on yam bean is cleaned with clear water, epidermis is scraped off with pocket knife；
（3）Cutting, hardening：By the crosscutting inclined tab bulk into 3-4mm of yam bean, put into 50 points are soaked in 2% saturated limewater immediately
Clock, pulls cleaning out, removes lime taste, then yam bean piece is put into immersion in the water containing 1% alum, and adds appropriate kermes
Element, soaks 5 hours, stirs 2-3 times therebetween, make its uniform coloring；
（4）Sugar system：Verdant juice is first made, by verdant clean, impurity elimination, chopping, enters beater and breaks into screened stock；Maltose is entered again another
In pot, 70% liquid glucose is modulated into, cassia bark, five-spice powder is then added, is well mixed, reheating is boiled, and pours into yam bean piece, and boiling is boiled
75% is maintained to sugar concentration, onion slurry is added, slow fire continues to boil, is stirred continuously, until liquid glucose stops adding in sticky shape
Heat, pulls yam bean piece out；
（5）Drying, packaging：Yam bean piece is spread out on drip pan, enters drying room, water content is dried in 8-12%, a little river is sprinkled
White sugar；Again small bag hermetic package is carried out with 45g polybags.
Beneficial effect：Products taste of the present invention is soft, fresh and sweet tasty, with yam bean uniqueness local flavor.This product is rich in egg
White matter and starch, it is nutritious, also have effects that to promote the production of body fluid to quench thirst, it is refrigerant reduce phlegm and internal heat, hypertension and hyperlipemia.It is simple to operate, it is easy to use,
It is a kind of pollution-free food of nutrient health.
Embodiment
Embodiment 1：
A kind of processing technology of characteristic yam bean piece, concrete operation step is：
（1）Raw material is selected：Selection rhizome is loose, Fresh ＆ Tender in Texture, crude fibre is few, be raw material without mildew and rot, undamaged fresh yam bean；
（2）Cleaning, peeling：The dirt on yam bean is cleaned with clear water, epidermis is scraped off with pocket knife；
（3）Cutting, hardening：By the crosscutting inclined tab bulk into 7-9mm of yam bean, put into immediately in 0.2% saturated limewater and soak 3-5
Hour, pull cleaning out, remove lime taste, then yam bean piece is put into immersion in the water containing 6% alum, and add appropriate lemon yellow
Pigment, soaks 12 hours, stirs 5-6 times therebetween, make its uniform coloring；
（4）Sugar system：First Conditions of Onion Juice processed, by onion peeling, clean, chopping, enters beater and breaks into screened stock；Glucose is entered again another
In pot, 65% liquid glucose is modulated into, dried orange peel, ground cinnamon is then added, is well mixed, reheating is boiled, and pours into yam bean piece, and boiling is boiled
70% is maintained to sugar concentration, onion slurry is added, slow fire continues to boil, is stirred continuously, until liquid glucose stops adding in sticky shape
Heat, pulls yam bean piece out；
（5）Drying, packaging：Yam bean piece is spread out on drip pan, enters drying room, water content is dried in 8-12%；45g plastics are used again
Bag carries out small bag hermetic package.
Embodiment 2：
A kind of processing technology of characteristic yam bean piece, concrete operation step is：
（1）Raw material is selected：Selection rhizome is loose, Fresh ＆ Tender in Texture, crude fibre is few, be raw material without mildew and rot, undamaged fresh yam bean；
（2）Cleaning, peeling：The dirt on yam bean is cleaned with clear water, epidermis is scraped off with pocket knife；
（3）Cutting, hardening：By the crosscutting inclined tab bulk into 2-3mm of yam bean, put into immediately in 0.6% saturated limewater and soak 1-2
Hour, pull cleaning out, remove lime taste, then yam bean piece is put into immersion in the water containing 3% alum, and add appropriate lemon yellow
Pigment, soaks 9 hours, stirs 8 times therebetween, make its uniform coloring；
（4）Sugar system：First Conditions of Onion Juice processed, by onion peeling, clean, chopping, enters beater and breaks into screened stock；Stevia rebaudianum syrup is entered separately again
In one pot, 45% liquid glucose is modulated into, garlic granule, chickens' extract, ground cinnamon is then added, is well mixed, reheating is boiled, and pours into yam bean
Piece, boiling is boiled to sugar concentration and is maintained at 55%, adds onion slurry, and slow fire continues to boil, is stirred continuously, until liquid glucose is in sticky shape
Stop heating, pull yam bean piece out；
（5）Drying, packaging：Yam bean piece is spread out on drip pan, enters drying room, water content is dried in 3-5%；45g plastics are used again
Bag carries out small bag hermetic package.
Part that the present invention does not relate to is same as the prior art or can be realized using prior art.
Claims (1)
1. a kind of processing technology of characteristic yam bean piece, it is characterised in that：→ cleaning → is selected using raw material to remove the peel → cutting → hard
The processing process of change → coloring → sugar system → drying → packaging, concrete operation step is：
（1）Raw material is selected：Selection rhizome is loose, Fresh ＆ Tender in Texture, crude fibre is few, be raw material without mildew and rot, undamaged fresh yam bean；
（2）Cleaning, peeling：The dirt on yam bean is cleaned with clear water, epidermis is scraped off with pocket knife；
（3）Cutting, hardening：By the crosscutting inclined tab bulk into 3-4mm of yam bean, put into 50 points are soaked in 2% saturated limewater immediately
Clock, pulls cleaning out, removes lime taste, then yam bean piece is put into immersion in the water containing 1% alum, and adds appropriate kermes
Element, soaks 5 hours, stirs 2-3 times therebetween, make its uniform coloring；
（4）Sugar system：Verdant juice is first made, by verdant clean, impurity elimination, chopping, enters beater and breaks into screened stock；Maltose is entered again another
In pot, 70% liquid glucose is modulated into, cassia bark, five-spice powder is then added, is well mixed, reheating is boiled, and pours into yam bean piece, and boiling is boiled
75% is maintained to sugar concentration, onion slurry is added, slow fire continues to boil, is stirred continuously, until liquid glucose stops adding in sticky shape
Heat, pulls yam bean piece out；
（5）Drying, packaging：Yam bean piece is spread out on drip pan, enters drying room, water content is dried in 8-12%, a little river is sprinkled
White sugar；Again small bag hermetic package is carried out with 45g polybags.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710419838.8A CN107307167A (en) | 2017-06-06 | 2017-06-06 | A kind of processing technology of characteristic yam bean piece |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710419838.8A CN107307167A (en) | 2017-06-06 | 2017-06-06 | A kind of processing technology of characteristic yam bean piece |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107307167A true CN107307167A (en) | 2017-11-03 |
Family
ID=60184134
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710419838.8A Withdrawn CN107307167A (en) | 2017-06-06 | 2017-06-06 | A kind of processing technology of characteristic yam bean piece |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107307167A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927658A (en) * | 2017-12-27 | 2018-04-20 | 吉林市永鹏农副产品开发有限公司 | A kind of Trtary buckwheat potato crisp and method for making same and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509665A (en) * | 2014-12-10 | 2015-04-15 | 曹石 | Processing technology for scallion flavor ginger slice |
| CN105265722A (en) * | 2015-11-07 | 2016-01-27 | 王林林 | Fabrication method of molasses yam beans |
| CN106035963A (en) * | 2016-07-06 | 2016-10-26 | 周兆平 | Method for manufacturing preserved pachyrhizus erosus |
| CN106417860A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Processing method of sweet preserved yam beans |
-
2017
- 2017-06-06 CN CN201710419838.8A patent/CN107307167A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104509665A (en) * | 2014-12-10 | 2015-04-15 | 曹石 | Processing technology for scallion flavor ginger slice |
| CN105265722A (en) * | 2015-11-07 | 2016-01-27 | 王林林 | Fabrication method of molasses yam beans |
| CN106035963A (en) * | 2016-07-06 | 2016-10-26 | 周兆平 | Method for manufacturing preserved pachyrhizus erosus |
| CN106417860A (en) * | 2016-09-29 | 2017-02-22 | 芜湖市三山区绿色食品产业协会 | Processing method of sweet preserved yam beans |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107927658A (en) * | 2017-12-27 | 2018-04-20 | 吉林市永鹏农副产品开发有限公司 | A kind of Trtary buckwheat potato crisp and method for making same and preparation method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171103 |
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| WW01 | Invention patent application withdrawn after publication |