Welcome to Chinese Agricultural Science Bulletin,

Chinese Agricultural Science Bulletin ›› 2023, Vol. 39 ›› Issue (10): 144-147.doi: 10.11924/j.issn.1000-6850.casb2022-0266

Previous Articles     Next Articles

The Seasoning Development of Pre-cooked Food of Oenanthe javanica

YIN Yulong1(), GAO Zhenli2, WANG Jie2, GAO Shang2, YANG Ling3, LI Guangxuan4, HUANG Peng5()   

  1. 1 Institute of Subtropical Agriculture, Chinese Academy of Sciences, Changsha 410125
    2 Anhui Runhang Agricultural Science and Technology Development Co., Ltd., Huainan, Anhui 232000
    3 Sichuan Ba-Shu Yaomei Food and Beverage Management Co., Ltd., Chengdu 610000
    4 Bureau of Agriculture and Rural Affairs of Suiyang County, Guizhou Province, Zunyi, Guizhou 563000
    5 College of Animal Science and Technology, Hunan Agricultural University, Changsha 410128
  • Received:2022-04-07 Revised:2022-06-03 Online:2023-04-05 Published:2023-03-27

Abstract:

The cultivation of Oenanthe javanica in China has achieved great results, but still not yet made a breakthrough in the field of deep processing and consumption. With the booming of the pre-cooked food consumption market, O. javanica as the raw material of pre-cooked food has a great development prospect. Based on the development status of pre-cooked food and the processing of O. javanica, the authors reviewed the types of traditional consumption and processing of O. javanica, and described the innovation in O. javanica product processing. Then, the authors proposed that the processing of O. javanica pre-cooked food could be the key to improving the overall benefit of O. javanica industry. Therefore, it is necessary to continuously explore the processing methods of O. javanica, and promote the value-added O. javanica industry for achieving good price and economic benefit.

Key words: Oenanthe javanica, processing, seasoning, development, pre-cooked food