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Title:
A PROCESS FOR PRODUCING QUICK-FROZEN BURDOCKS
Document Type and Number:
WIPO Patent Application WO/2006/058469
Kind Code:
A1
Abstract:
A process for producing quick-frozen burdocks includes soaking them in disinfectant liquid to kill bacteria, peeling the skin, cutting them into blocks, soaking in color-protecting liquid for maintaining color, soaking in disinfectant liquid to kill bacteria again, quick freezing coating with ice and further freezing. The present invention has the advantages of keeping its original color, no change in its surface color and gloss, as well as bactericidal effect superior to heat sterilization. Total count of bacteria colonies per 1 g sample is less than 1000, and total count of Coliform bacteria per 100 g sample is less than 3.

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Inventors:
HU CHUANYIN (CN)
ZHANG AIMIN (CN)
YAN CHAOYUAN (CN)
Application Number:
PCT/CN2005/000126
Publication Date:
June 08, 2006
Filing Date:
January 31, 2005
Export Citation:
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Assignee:
HU CHUANYIN (CN)
ZHANG AIMIN (CN)
YAN CHAOYUAN (CN)
International Classes:
A23L19/00; A23B4/06; A23B7/04; A23B7/154; A23L3/36; A23L5/41; A23L19/10
Foreign References:
CN85109619A1986-08-27
CN1421153A2003-06-04
Other References:
ZHANG Y. ET AL: "Processing Technology of Quick-fozen Burdocks", COLD DRINKS & QUICK-FROZEN FOODS INDUSTRY, vol. 4, 1998, pages 6 - 7
Attorney, Agent or Firm:
NANJING TIANHUA PATENT AGENT LTD. (Jiangsu Jixie Building No. 49, Zhongshan North Roa, Nanjing Jiangsu 8, CN)
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