CN112120075A - Vacuum freezing processing method for fruit and vegetable food - Google Patents
Vacuum freezing processing method for fruit and vegetable food Download PDFInfo
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- CN112120075A CN112120075A CN202010992122.9A CN202010992122A CN112120075A CN 112120075 A CN112120075 A CN 112120075A CN 202010992122 A CN202010992122 A CN 202010992122A CN 112120075 A CN112120075 A CN 112120075A
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- fruit
- vegetable
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- raw materials
- fruits
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- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 83
- 235000013305 food Nutrition 0.000 title claims abstract description 24
- 238000007710 freezing Methods 0.000 title claims abstract description 24
- 230000008014 freezing Effects 0.000 title claims abstract description 24
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 36
- 238000001035 drying Methods 0.000 claims abstract description 30
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 238000005520 cutting process Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims description 21
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 18
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims description 18
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 9
- 229920000161 Locust bean gum Polymers 0.000 claims description 9
- 229930003268 Vitamin C Natural products 0.000 claims description 9
- 239000000679 carrageenan Substances 0.000 claims description 9
- 229940113118 carrageenan Drugs 0.000 claims description 9
- 229920001525 carrageenan Polymers 0.000 claims description 9
- 239000000711 locust bean gum Substances 0.000 claims description 9
- 235000010420 locust bean gum Nutrition 0.000 claims description 9
- 239000001103 potassium chloride Substances 0.000 claims description 9
- 235000011164 potassium chloride Nutrition 0.000 claims description 9
- 239000003223 protective agent Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 9
- 235000019154 vitamin C Nutrition 0.000 claims description 9
- 239000011718 vitamin C Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000010438 heat treatment Methods 0.000 claims description 7
- 239000011248 coating agent Substances 0.000 claims description 6
- 238000000576 coating method Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 4
- 235000013311 vegetables Nutrition 0.000 claims description 4
- 238000002288 cocrystallisation Methods 0.000 claims description 3
- 235000011869 dried fruits Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000859 sublimation Methods 0.000 claims description 3
- 230000008022 sublimation Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 238000003860 storage Methods 0.000 abstract description 7
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000006872 improvement Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000005086 pumping Methods 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/04—Freezing; Subsequent thawing; Cooling
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/16—Coating with a protective layer; Compositions or apparatus therefor
-
- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention provides a vacuum freezing processing method of fruit and vegetable food, and relates to the field of fruit and vegetable production and processing. The vacuum freezing processing method of the fruit and vegetable food comprises the following specific processing steps: s1, selecting fruits and vegetables: selecting raw materials of fruits and vegetables, selecting mature fruits and vegetables to be processed with good quality, cleaning the selected fruits and vegetables, and then cutting the fruits and vegetables into strips or sheets with the thickness of 0.5-1 cm or 0.5-1.5 cm3The fruit and vegetable raw materials are obtained by the method of dicing; s2, pretreatment: putting the obtained fruit and vegetable raw materials into a drying chamber for drying treatment, and pumping the interior of the drying chamber with an air pump during the drying processThe vacuum state was observed, and the pressure inside the drying chamber was observed by a pressure gauge. Through the improvement of the traditional method, the fruit and vegetable food processed by the method not only can preserve the maximum nutritional value, but also has good quality and aesthetic degree, and the storage time is greatly increased compared with that of the common product.
Description
Technical Field
The invention relates to the technical field of fruit and vegetable production and processing, in particular to a vacuum freezing processing method of fruit and vegetable food.
Background
Fruits and vegetables are the abbreviation of fruits and vegetables. The edible fruits and vegetables are a category of food relative to meat, the main components of the fruits and vegetables are some vitamins, inorganic salts, biological enzymes and plant fibers which are necessary for human bodies, and the contents of protein and fat in the fruits and vegetables are low. Therefore, the fruits and vegetables have different significance on the health of people.
With the demand of people on food quality and nutrition, a vacuum freezing processing method of fruit and vegetable food is produced, the nutritional value of the fruit and vegetable processed by the method can be greatly reserved, but the fruit and vegetable processed by the conventional method has the problems of unattractive surface quality and inconvenience for storage.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides a vacuum freezing processing method of fruit and vegetable food, and solves the problems that the fruit and vegetable processed by the traditional vacuum freezing processing method has unattractive surface quality and is not beneficial to storage.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: a vacuum freezing processing method of fruit and vegetable food comprises the following specific processing steps:
s1, selecting fruits and vegetables: selecting raw materials of fruits and vegetables, selecting mature fruits and vegetables to be processed with good quality, cleaning the selected fruits and vegetables, and then cutting the fruits and vegetables into strips or sheets with the thickness of 0.5-1 cm or 0.5-1.5 cm3The fruit and vegetable raw materials are obtained by the method of dicing;
s2, pretreatment: putting the obtained fruit and vegetable raw materials into a drying chamber for drying treatment, vacuumizing the inside of the drying chamber by using an air pump in the drying process, observing the pressure inside the drying chamber by using a pressure gauge, exhausting by using the air pump when the pressure is higher than a set value of vacuum degree, controlling the vacuum degree within a specified range, controlling the temperature to be 30-40 ℃ in the drying treatment and the treatment time to be 6-10 h, and then taking out the fruit and vegetable raw materials for natural cooling;
s3, vacuum freezing: placing the fruit and vegetable raw materials in a vacuum freeze dryer, and freezing the fruit and vegetable to be below a cocrystallization temperature;
s4, drying treatment: carrying out depressurization treatment on the interior of the vacuum freeze dryer, raising the temperature of the interior of the vacuum freeze dryer to 20-30 ℃, heating and drying the fruit and vegetable raw materials, and slowly reducing ice in the fruit and vegetable raw materials through sublimation during heating;
s5, sterilization treatment: uniformly placing the dried fruit and vegetable raw materials in S4 under ultraviolet rays, and then sterilizing the food raw materials;
s6, coating treatment: coating a protective agent on the surface of the sterilized fruit and vegetable raw material:
s7, cooling treatment: and (5) performing surface cooling treatment on the fruit and vegetable raw material coated in the step S6, and cooling by using a fan in the cooling process to finally obtain a finished product.
Preferably, the vacuum degree in the S2 is 0.012 to 0.02 MPa.
Preferably, the pressure in the S4 is reduced to 0.030-0.040 MPa.
Preferably, the S4 is heated and dried until the moisture content of the fruits and vegetables is not higher than 4%.
Preferably, the ultraviolet sterilization time in the S5 is 2-4 h.
Preferably, the protective agent in S6 includes potassium chloride, k-carrageenan, vitamin C, locust bean gum, and water, and is prepared by heating water to 50 ℃ to 70 ℃, and then adding the potassium chloride, the k-carrageenan, the vitamin C, and the locust bean gum, and mixing and stirring, wherein the weight ratio relationship of the potassium chloride, the k-carrageenan, the vitamin C, the locust bean gum, and the water is (0.001-0.002): 7:5: (3-4): 90.
preferably, the cooling temperature of the fan in S7 is 10-15 ℃, and the cooling time is 10-20 min.
(III) advantageous effects
The invention provides a vacuum freezing processing method of fruit and vegetable food. The method has the following beneficial effects:
1. through the improvement of the traditional method, the fruit and vegetable food processed by the method not only can preserve the maximum nutritional value, but also has good quality and aesthetic degree, and the storage time is greatly increased compared with that of the common product.
2. Through pretreatment, the fruit and vegetable can be improved in the processing process, and the normal eating of the fruit and vegetable in the later period is further ensured.
3. By adding the protective agent, a protective film is formed on the surface of the processed product when the method is used for processing, so that the attractiveness of the surface of the product is improved, the moisture absorption performance of the product is reduced, and the storage of the product is facilitated.
Detailed Description
The following will clearly and completely describe the technical solutions in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example (b):
the embodiment of the invention provides a vacuum freezing processing method of fruit and vegetable food, which comprises the following specific processing steps:
s1, selecting fruits and vegetables: selecting raw materials of fruits and vegetables, selecting mature fruits and vegetables to be processed with good quality, cleaning the selected fruits and vegetables, and then cutting the fruits and vegetables into strips or sheets with the thickness of 0.5-1 cm or 0.5-1.5 cm3The fruit and vegetable raw materials are obtained by the method of dicing;
s2, pretreatment: putting the obtained fruit and vegetable raw materials into a drying chamber for drying treatment, vacuumizing the inside of the drying chamber by using an air pump in the drying process, observing the pressure inside the drying chamber by using a pressure gauge, exhausting by using the air pump when the pressure is higher than a set value of vacuum degree, controlling the vacuum degree within a specified range, controlling the temperature to be 30-40 ℃ in the drying treatment and the treatment time to be 6-10 h, and then taking out the fruit and vegetable raw materials for natural cooling;
s3, vacuum freezing: placing the fruit and vegetable raw materials in a vacuum freeze dryer, and freezing the fruit and vegetable to be below a cocrystallization temperature;
s4, drying treatment: carrying out depressurization treatment on the interior of the vacuum freeze dryer, raising the temperature of the interior of the vacuum freeze dryer to 20-30 ℃, heating and drying the fruit and vegetable raw materials, and slowly reducing ice in the fruit and vegetable raw materials through sublimation during heating;
s5, sterilization treatment: uniformly placing the dried fruit and vegetable raw materials in S4 under ultraviolet rays, and then sterilizing the food raw materials;
s6, coating treatment: coating a protective agent on the surface of the sterilized fruit and vegetable raw material:
s7, cooling treatment: and (5) performing surface cooling treatment on the fruit and vegetable raw material coated in the step S6, and cooling by using a fan in the cooling process to finally obtain a finished product.
Wherein the vacuum degree in S2 is 0.012-0.02 Mpa.
Wherein the pressure in S4 is reduced to 0.030-0.040 MPa.
Wherein the S4 is heated and dried until the moisture content of the fruits and vegetables is not higher than 4%.
Wherein the ultraviolet sterilization time in the S5 is 2-4 h.
Wherein the protective agent in S6 comprises potassium chloride, k-carrageenan, vitamin C, locust bean gum and water, the water is heated to 50-70 ℃, then the potassium chloride, the k-carrageenan, the vitamin C and the locust bean gum are added to be mixed and stirred, and the protective agent is prepared by mixing the potassium chloride, the k-carrageenan, the vitamin C, the locust bean gum and the water according to the weight ratio of (0.001-0.002): 7:5: (3-4): 90.
wherein the cooling temperature of the fan in S7 is 10-15 ℃, and the cooling time is 10-20 min.
Comparative example:
taking the same number of products obtained by the traditional method and the method of the invention, and then placing the products in the same environment for storage and comparison to observe the quality change of the products; finally, the storage time of the product prepared by the method is 2-3 times that of the product prepared by the traditional method.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (7)
1. A vacuum freezing processing method of fruit and vegetable food is characterized in that: the method comprises the following specific processing steps:
s1, selecting fruits and vegetables: selecting raw materials of fruits and vegetables, selecting mature fruits and vegetables to be processed with good quality, cleaning the selected fruits and vegetables, and then cutting the fruits and vegetables into strips or sheets with the thickness of 0.5-1 cm or 0.5-1.5 cm3The fruit and vegetable raw materials are obtained by the method of dicing;
s2, pretreatment: putting the obtained fruit and vegetable raw materials into a drying chamber for drying treatment, vacuumizing the inside of the drying chamber by using an air pump in the drying process, observing the pressure inside the drying chamber by using a pressure gauge, exhausting by using the air pump when the pressure is higher than a set value of vacuum degree, controlling the vacuum degree within a specified range, controlling the temperature to be 30-40 ℃ in the drying treatment and the treatment time to be 6-10 h, and then taking out the fruit and vegetable raw materials for natural cooling;
s3, vacuum freezing: placing the fruit and vegetable raw materials in a vacuum freeze dryer, and freezing the fruit and vegetable to be below a cocrystallization temperature;
s4, drying treatment: carrying out depressurization treatment on the interior of the vacuum freeze dryer, raising the temperature of the interior of the vacuum freeze dryer to 20-30 ℃, heating and drying the fruit and vegetable raw materials, and slowly reducing ice in the fruit and vegetable raw materials through sublimation during heating;
s5, sterilization treatment: uniformly placing the dried fruit and vegetable raw materials in S4 under ultraviolet rays, and then sterilizing the food raw materials;
s6, coating treatment: coating a protective agent on the surface of the sterilized fruit and vegetable raw material:
s7, cooling treatment: and (5) performing surface cooling treatment on the fruit and vegetable raw material coated in the step S6, and cooling by using a fan in the cooling process to finally obtain a finished product.
2. The vacuum freezing processing method of fruit and vegetable food according to claim 1, characterized in that: the vacuum degree in the S2 is 0.012-0.02 Mpa.
3. The vacuum freezing processing method of fruit and vegetable food according to claim 1, characterized in that: and (3) carrying out pressure reduction treatment in the S4 to 0.030-0.040 Mpa.
4. The vacuum freezing processing method of fruit and vegetable food according to claim 1, characterized in that: and in the S4, heating and drying are carried out until the moisture content of the fruits and vegetables is not higher than 4%.
5. The vacuum freezing processing method of fruit and vegetable food according to claim 1, characterized in that: and the ultraviolet sterilization time in the S5 is 2-4 h.
6. The vacuum freezing processing method of fruit and vegetable food according to claim 1, characterized in that: the protective agent in the S6 comprises potassium chloride, k-carrageenan, vitamin C, locust bean gum and water, the water is heated to 50-70 ℃, then the potassium chloride, the k-carrageenan, the vitamin C and the locust bean gum are added to be mixed and stirred, and the protective agent is prepared by mixing and stirring the potassium chloride, the k-carrageenan, the vitamin C, the locust bean gum and the water according to the weight ratio of (0.001-0.002): 7:5: (3-4): 90.
7. the vacuum freezing processing method of fruit and vegetable food according to claim 1, characterized in that: and the cooling temperature of the fan in the S7 is 10-15 ℃, and the cooling time is 10-20 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010992122.9A CN112120075A (en) | 2020-09-21 | 2020-09-21 | Vacuum freezing processing method for fruit and vegetable food |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010992122.9A CN112120075A (en) | 2020-09-21 | 2020-09-21 | Vacuum freezing processing method for fruit and vegetable food |
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| Publication Number | Publication Date |
|---|---|
| CN112120075A true CN112120075A (en) | 2020-12-25 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010992122.9A Pending CN112120075A (en) | 2020-09-21 | 2020-09-21 | Vacuum freezing processing method for fruit and vegetable food |
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Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06217683A (en) * | 1993-01-25 | 1994-08-09 | Fine Foods Kk | Production of dry vegetable or fruit |
| CN101228896A (en) * | 2007-10-23 | 2008-07-30 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
| CN104351318A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Fruit and vegetable storage method |
| CN107692117A (en) * | 2017-11-02 | 2018-02-16 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of crisp preparation method of fruits and vegetables |
| CN208312897U (en) * | 2018-05-02 | 2019-01-01 | 陕西科技大学 | A kind of hot air vacuum combined drying equipment |
| CN109170500A (en) * | 2018-09-29 | 2019-01-11 | 南京通孚轻纺有限公司 | Direct-edible meat piece fruits and vegetables block meat and fruits and vegetables mixing meat piece production method |
| JP2019017276A (en) * | 2017-07-13 | 2019-02-07 | Ｔ・Ｎ・Ｂファーム株式会社 | Fresh food product freeze dry production method |
| CN109463534A (en) * | 2019-01-03 | 2019-03-15 | 南京通孚轻纺有限公司 | A kind of improved meat piece fruits and vegetables block meat and fruits and vegetables mixing meat piece production method |
| CN109497467A (en) * | 2018-11-27 | 2019-03-22 | 安徽璞宝农业科技有限公司 | A kind of vegetables and fruits deep working method of air drying |
-
2020
- 2020-09-21 CN CN202010992122.9A patent/CN112120075A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH06217683A (en) * | 1993-01-25 | 1994-08-09 | Fine Foods Kk | Production of dry vegetable or fruit |
| CN101228896A (en) * | 2007-10-23 | 2008-07-30 | 江南大学 | Method of combining freeze-dry and vacuum microwave drying to preparing fruits, vegetables and aquatic leisure food |
| CN104351318A (en) * | 2014-11-28 | 2015-02-18 | 荣成南光食品有限公司 | Fruit and vegetable storage method |
| JP2019017276A (en) * | 2017-07-13 | 2019-02-07 | Ｔ・Ｎ・Ｂファーム株式会社 | Fresh food product freeze dry production method |
| CN107692117A (en) * | 2017-11-02 | 2018-02-16 | 广东省农业科学院蚕业与农产品加工研究所 | A kind of crisp preparation method of fruits and vegetables |
| CN208312897U (en) * | 2018-05-02 | 2019-01-01 | 陕西科技大学 | A kind of hot air vacuum combined drying equipment |
| CN109170500A (en) * | 2018-09-29 | 2019-01-11 | 南京通孚轻纺有限公司 | Direct-edible meat piece fruits and vegetables block meat and fruits and vegetables mixing meat piece production method |
| CN109497467A (en) * | 2018-11-27 | 2019-03-22 | 安徽璞宝农业科技有限公司 | A kind of vegetables and fruits deep working method of air drying |
| CN109463534A (en) * | 2019-01-03 | 2019-03-15 | 南京通孚轻纺有限公司 | A kind of improved meat piece fruits and vegetables block meat and fruits and vegetables mixing meat piece production method |
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Application publication date: 20201225 |
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