CN106721937A - Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface - Google Patents
Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface Download PDFInfo
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- CN106721937A CN106721937A CN201611087192.XA CN201611087192A CN106721937A CN 106721937 A CN106721937 A CN 106721937A CN 201611087192 A CN201611087192 A CN 201611087192A CN 106721937 A CN106721937 A CN 106721937A
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- 235000004611 garlic Nutrition 0.000 title claims abstract description 50
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 12
- 235000019634 flavors Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 230000018044 dehydration Effects 0.000 title abstract description 15
- 238000006297 dehydration reaction Methods 0.000 title abstract description 15
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 49
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 14
- 229920002472 Starch Polymers 0.000 claims abstract description 13
- 235000019698 starch Nutrition 0.000 claims abstract description 13
- 239000008107 starch Substances 0.000 claims abstract description 13
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000020097 white wine Nutrition 0.000 claims abstract description 8
- 235000007215 black sesame Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- UAJTZZNRJCKXJN-UHFFFAOYSA-M sodium;2-dodecoxy-2-oxoethanesulfonate Chemical compound [Na+].CCCCCCCCCCCCOC(=O)CS([O-])(=O)=O UAJTZZNRJCKXJN-UHFFFAOYSA-M 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 4
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 4
- 240000006677 Vicia faba Species 0.000 claims abstract description 4
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 4
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 4
- 239000004006 olive oil Substances 0.000 claims abstract description 4
- 235000008390 olive oil Nutrition 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 14
- 102000004190 Enzymes Human genes 0.000 claims description 11
- 108090000790 Enzymes Proteins 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 11
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000009413 insulation Methods 0.000 claims description 3
- 238000005096 rolling process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000013555 soy sauce Nutrition 0.000 abstract description 2
- 235000013599 spices Nutrition 0.000 abstract description 2
- 235000013547 stew Nutrition 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 description 22
- 206010033546 Pallor Diseases 0.000 description 9
- 238000000034 method Methods 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- 238000005520 cutting process Methods 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 238000011160 research Methods 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 210000004027 cell Anatomy 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000010410 layer Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 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
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 230000005672 electromagnetic field Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 230000002209 hydrophobic effect Effects 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 235000006008 Brassica napus var napus Nutrition 0.000 description 1
- 240000007124 Brassica oleracea Species 0.000 description 1
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 description 1
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 description 1
- 241001674939 Caulanthus Species 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
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 206010053615 Thermal burn Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 244000046738 asparagus lettuce Species 0.000 description 1
- 235000006705 asparagus lettuce Nutrition 0.000 description 1
- 238000006701 autoxidation reaction Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 210000000172 cytosol Anatomy 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 230000008020 evaporation Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 230000010287 polarization Effects 0.000 description 1
- 239000011241 protective layer Substances 0.000 description 1
- 230000000452 restraining effect Effects 0.000 description 1
- 238000007127 saponification reaction Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 210000000498 stratum granulosum Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 210000003934 vacuole Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVATION OF FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES; CHEMICAL RIPENING OF FRUIT OR VEGETABLES
- A23B7/00—Preservation of fruit or vegetables; Chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
Landscapes
- 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 discloses local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface, it is made up of the raw material of following weight portion：Garlic, sodium acid carbonate, 50 ° of white wine, wheaten starch, broad bean paste, lemon juice, pimiento, black sesame powder, olive oil, Radix Angelicae Sinensis, white granulated sugar, herba houttuyniae powder and appropriate water；Potpourri is decocted after stir-frying, stew in soy sauce goes out fragrance, then mixing starch is wrapped in garlic sublist face, together be baked to it is dry during, flavoring section is attached to the surface of garlic, and by garlic except wax coat, the speed not only dried has been lifted, flavor molecule is easier attachment, the characteristics of garlic is more embodied itself as spices.
Description
Technical field
The invention belongs to the technology field of food, and in particular to the wind of complete dehydration after to a kind of removing surface wax
Taste garlic and preparation method thereof.
Background technology
Dehydrated vegetables is the instant food that fresh vegetables is processed by drying and dehydrating, and its moisture is low, the shelf-life
Long, storage and convenient transportation, packing cost is low is the important research direction of field of vegetable deep-processing.At present, whole world dehydration vegetable
The t of the annual production of dish about 370,000, the annual output of China accounts for 40% or so of world's dehydrated vegetables, in recent years in 130,000 t or so
Come, the situation that supply falls short of demand was once once occurring in World of Food industry fast development, dehydrated vegetables, and market has openings is larger.
Traditional Dehydrated Vegetable Processing technique is substantially tentatively to pre-process raw material, dehydrate, packing, preserving
Step, pretreatment：The pretreatment of raw material includes finishing, blanching, color protection, protects crisp etc., wherein finishing include removal of impurities, clean, go handle,
Go to push up, remove the peel, remove seed, cutting, carrying out appropriate pretreatment to vegetables can keep original local flavor and quality, and increase rehydration
Property.Blanching：Before it is dried, most of vegetable raw-material has to pass through blanching treatment, for the activity of inhibitory enzyme, prevents vegetables from aoxidizing
Brown stain, reduce microorganism pollution, while can exclusive segment moisture, make raw tissue soften be easy to drying.Research display, blanching pair
The influence result of peroxidase activity and vitamin C content is 90 DEG C of the optimal blanching temperature of Dehydrated Cabbage, blanching in wild cabbage
45 seconds time.Research to the cutting length and blanching technological parameter of green asparagus, determines its cutting length for 5 cm ~ 6 cm, drift
It is 90 DEG C ~ 95 DEG C to scald temperature, and the blanching time is 3.5 minutes ~ 4.0 minutes.Color protection：Micro NaCl is added in blanching solution
Or NaHCO3 is the green protecting method commonly used in Dehydrated Vegetable Processing.Solution is in neutral or meta-alkalescence, it is possible to reduce enzymatic browning and
The generation of non-enzymatic browning, also can effectively destroy vegetable surface wax coat, be beneficial to the metal ions such as Zn2+, Cu2+ and penetrate into shield
Color, the color and luster to improving dehydrated vegetables has particularly significant effect.
Although above conventional method is easy, also have be not very science place, such as prepare need before dehydrated vegetables it is right
Raw material carry out a certain degree of cutting process, could more advantageously facilitate the implementation of subsequent drying step, consequently, it is possible to will
Cause the meat cell for constituting fresh vegetables to be destroyed, vacuole damage, cytosol outflow, intracellular nutrient and fragrance lipid by air or
Person's autoxidation supporting of enzyme, produces smell substance, and nutrition, color and luster be not good enough, so doing cutting process before vegetable drying very
It is improper.But, indivedual vegetables such as garlic, little tomato, carrot and asparagus lettuce etc., and because own vol is big and fleshy, dry
Really bother, it is most important that influence high temperature goes out the link of enzyme, it is necessary to so that temperature uniformity, could can both play good
Enzyme effect of going out, while ensure vegetables rehydration after brittleness and freshness.
The content of the invention
The present invention is prepared for a set of being made dry product for such as garlic dewatering vegetable to improve the quality of dehydrated garlic
Method, while effectively protection garlic integrated degree, is rapidly completed go out enzyme and dehydration, is realized particular by following methods
's：
Local flavor garlic of complete dehydration after a kind of wax of removing surface, it is characterised in that be made up of the raw material of following weight portion：Garlic
Son 800 ~ 1200,20 ~ 30,50 ° of white wine 250 ~ 300 of sodium acid carbonate, wheaten starch 40 ~ 55, broad bean paste 5 ~ 10, lemon juice 45 ~ 60,
Pimiento 25 ~ 35, black sesame powder 50 ~ 65, olive oil 10 ~ 15, Radix Angelicae Sinensis 15 ~ 20, white granulated sugar 80 ~ 100, herba houttuyniae powder 8 ~ 14 and appropriate
Water；
The preparation method of local flavor garlic of complete dehydration after a kind of wax of removing surface, it is characterised in that including following step
Suddenly：
（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and
50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat, it is micro- through 800 ~ 900W
Wave heating continues 3 ~ 5min and completes the enzyme that goes out to 80 ~ 90 DEG C；
（2）Mixing pimiento, black sesame powder and herba houttuyniae powder, first of short duration rolling quick-fried to sallow, be subsequently adding Radix Angelicae Sinensis, white granulated sugar and
Other following residual components being not directed to, add 10 ~ 15 times of water of its weight portion, and decoction boils 1 ~ 2h, filter soup, insulation；
（3）It is right（2）Described soup carries out heating concentration, is subsequently adding wheaten starch, and stirring is sprayed to while hot to being gelatinized（1）
Described garlic sublist face, is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.
Garlic of garlic has good brittleness, and granularity is plentiful, and juice containing amount is high, and cell arrangement closely, be accomplished not utilize
In the case of external mechanical force, dehydration to garlic is completed, required material resources, manpower and financial resources are all very big, and dehydration
Time lengthening likely results in garlic exocuticle and dries charing, extremely influences the way of quality, and our company is de- according to production for many years
The experience and technology of water vegetables, it is determined that the perfect dehydration scheme of a set of garlic.
Invention carries out heating using microwave to garlic and goes out enzyme first, the step for it is indispensable, the mode of heating of microwave is to produce
The electromagnetic field of alternation, polar molecule polarization and the alternation orientation with the additional alternating electromagnetic field change of polarity, so numerous in material
Polar molecule because frequently mutually friction generates heat.The mode of traditional heating is to directly heat, it will usually cause the material must
Palpus appearance is first hot, and inside does not reach should temperature, and after the enzyme that goes out is not thorough, or inside reaches temperature, outside is excessively led because of heat absorption
Material denaturation is caused, the meaning of dehydrated vegetables is lost.The speed of heating using microwave is fast, reduces the loss of nutrient, and energy profit
It is high with rate, without intermediate conduction medium.
Used as fresh vegetables, general water content is all more than 80%, and the dehydration standard of garlic is dehydration more than 75%
, huge part is all water in garlic, and heating using microwave can make hydrone strenuous vibration production capacity, is applied not only to heat production and goes out
Enzyme, while can turn into free state water, make itself to steam with " enlivening itself ", combination water and absorbent-type hydrone in cell
Free energy reduction needed for hair, is more beneficial for the implementation of follow-up drying procedure.It is also noted that influence moisture evaporation factor except
Beyond the atmospheric pressure of material local environment, material self structure also has certain restraining factors, and research finds the outer surface of plant
The certain thickness wax coat of all more or less presence, is a kind of protective layer that plant secretion resists adverse environment, belongs to one layer
Hydrophobic lipid, is wrapped in the surface of garlic, and the situation for causing garlic of general decortication to be put into water is a hydrophobic state,
This point is highly detrimental to the completion of baking step.Invention according to this feature of garlic, using certain density sodium acid carbonate
Solution adds the saponification liquor that 50 ° of white wine are made, and decortication garlic was dewaxed before this, and experiment is proved：By this stage dewaxing process
Garlic subsequently drying duration than without this stage dewaxing program garlic it is low by nearly 30 ~ 40%, dewax solute than 2 ~ 3:
1,40 ~ 45 DEG C of temperature, 30 ~ 40min of process time, and the duration for reducing drying procedure can undoubtedly improve the product of dehydrated garlic
Matter.
Garlic after dewaxing, surface lacks protection, during drying, usually due to the volatilization process of moisture, together
When be in the condition of high temperature for a long time again, cause that garlic sublist skin portion meat is loose, scaling-off, this point is in the program of garlic rehydration
Embody more substantially, be cleverly applied to garlic sublist face using the starch fluid of gelatinization in the program of drying here, successfully keep away
Exempt from such case, the somewhat vibrations treatment after the completion of drying procedure of the stratum granulosum of gelatinization can just be peeled off, and the product of finished product are not influenceed
Matter.
Beneficial effects of the present invention：Potpourri is decocted after stir-frying, and stew in soy sauce goes out fragrance, and then mixing starch is wrapped in garlic
Surface, be together baked to it is dry during, flavoring section is attached to the surface of garlic, by garlic except wax coat, not only
The speed of drying has been lifted, and flavor molecule is easier attachment, the characteristics of garlic is more embodied itself as spices.
Specific embodiment
Embodiment 1：
Local flavor garlic of complete dehydration after a kind of wax of removing surface, it is characterised in that by following weight portion（g）Raw material system
Into：Garlic 1000, sodium acid carbonate 25,50 ° of white wine 260, wheaten starch 50, broad bean paste 8, lemon juice 50, pimientos 30, black sesame powder
55th, olive oil 12, Radix Angelicae Sinensis 18, white granulated sugar 90, herba houttuyniae powder 10 and appropriate water；
The preparation method of local flavor garlic of complete dehydration after a kind of wax of removing surface, it is characterised in that including following step
Suddenly：
（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and
50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat, it is micro- through 800 ~ 900W
Wave heating continues 3 ~ 5min and completes the enzyme that goes out to 80 ~ 90 DEG C；
（2）Mixing pimiento, black sesame powder and herba houttuyniae powder, first of short duration rolling quick-fried to sallow, be subsequently adding Radix Angelicae Sinensis, white granulated sugar and
Other following residual components being not directed to, add 10 ~ 15 times of water of its weight portion, and decoction boils 1 ~ 2h, filter soup, insulation；
（3）It is right（2）Described soup carries out heating concentration, is subsequently adding wheaten starch, and stirring is sprayed to while hot to being gelatinized（1）
Described garlic sublist face, is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.
Claims (2)
1. local flavor garlic being completely dehydrated after a kind of wax of removing surface, it is characterised in that be made up of the raw material of following weight portion：
Garlic 800 ~ 1200,20 ~ 30,50 ° of white wine 250 ~ 300 of sodium acid carbonate, wheaten starch 40 ~ 55, broad bean paste 5 ~ 10, lemon juice 45 ~
60th, pimiento 25 ~ 35, black sesame powder 50 ~ 65, olive oil 10 ~ 15, Radix Angelicae Sinensis 15 ~ 20, white granulated sugar 80 ~ 100, the He of herba houttuyniae powder 8 ~ 14
Appropriate water.
2. the preparation method of local flavor garlic being completely dehydrated after a kind of wax of removing surface according to claim 1, its feature
It is, including following steps：
（1）Garlic is put into potcher wash-out top layer to be coated, 5 ~ 8 times of water of its weight portion are subsequently adding, add sodium acid carbonate and
50 ° of white wine, 30 ~ 40 DEG C of water-bath is slowly stirred 20 ~ 30min, after the completion of rinsing drain completion removing wax coat, it is micro- through 800 ~ 900W
Wave heating continues 3 ~ 5min and completes the enzyme that goes out to 80 ~ 90 DEG C；
（2）Mixing pimiento, black sesame powder and herba houttuyniae powder, first of short duration rolling quick-fried to sallow, be subsequently adding Radix Angelicae Sinensis, white granulated sugar and
Other following residual components being not directed to, add 10 ~ 15 times of water of its weight portion, and decoction boils 1 ~ 2h, filter soup, insulation；
（3）It is right（2）Described soup carries out heating concentration, is subsequently adding wheaten starch, and stirring is sprayed to while hot to being gelatinized（1）
Described garlic sublist face, is then placed in drying and dewatering 80 ~ 90% in chamber typed drying-machine, and skim-coat starch clothing is removed in vibrations.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611087192.XA CN106721937A (en) | 2016-12-01 | 2016-12-01 | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611087192.XA CN106721937A (en) | 2016-12-01 | 2016-12-01 | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface |
Publications (1)
| Publication Number | Publication Date |
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| CN106721937A true CN106721937A (en) | 2017-05-31 |
Family
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|---|---|---|---|
| CN201611087192.XA Pending CN106721937A (en) | 2016-12-01 | 2016-12-01 | Local flavor garlic of complete dehydration and preparation method thereof after a kind of wax of removing surface |
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| CN (1) | CN106721937A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114586952A (en) * | 2022-03-23 | 2022-06-07 | 集美大学 | A kind of preparation method of Amla japonica debitterization fruit powder |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103005538A (en) * | 2012-11-23 | 2013-04-03 | 安文娟 | Non-fried tasty snack |
| CN103461919A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Garlic leisure food as well as preparation method thereof |
| CN104366338A (en) * | 2014-11-25 | 2015-02-25 | 彭超昀莉 | Processing process of fragrant and crispy sliced garlic |
| CN105660835A (en) * | 2016-03-14 | 2016-06-15 | 徐州绿健脱水菜有限责任公司 | Bacterium-reducing method for dehydrated garlic products |
-
2016
- 2016-12-01 CN CN201611087192.XA patent/CN106721937A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102178186A (en) * | 2011-04-06 | 2011-09-14 | 食品行业生产力促进中心 | Garlic leisure food processing method |
| CN103005538A (en) * | 2012-11-23 | 2013-04-03 | 安文娟 | Non-fried tasty snack |
| CN103461919A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Garlic leisure food as well as preparation method thereof |
| CN104366338A (en) * | 2014-11-25 | 2015-02-25 | 彭超昀莉 | Processing process of fragrant and crispy sliced garlic |
| CN105660835A (en) * | 2016-03-14 | 2016-06-15 | 徐州绿健脱水菜有限责任公司 | Bacterium-reducing method for dehydrated garlic products |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114586952A (en) * | 2022-03-23 | 2022-06-07 | 集美大学 | A kind of preparation method of Amla japonica debitterization fruit powder |
| CN114586952B (en) * | 2022-03-23 | 2023-12-15 | 集美大学 | A kind of preparation method of Phyllanthus emblica debittered fruit powder |
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Application publication date: 20170531 |