CN104336569A - Preparation method of low-salt nutritional pickled vegetable - Google Patents
Preparation method of low-salt nutritional pickled vegetable Download PDFInfo
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- CN104336569A CN104336569A CN201410573358.3A CN201410573358A CN104336569A CN 104336569 A CN104336569 A CN 104336569A CN 201410573358 A CN201410573358 A CN 201410573358A CN 104336569 A CN104336569 A CN 104336569A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000013311 vegetables Nutrition 0.000 title abstract description 15
- 235000016709 nutrition Nutrition 0.000 title abstract description 5
- 235000021110 pickles Nutrition 0.000 claims abstract description 47
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 14
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004347 Perilla Nutrition 0.000 claims abstract description 8
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 8
- 240000006394 Sorghum bicolor Species 0.000 claims abstract description 8
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 8
- 239000001630 malic acid Substances 0.000 claims abstract description 8
- 235000011090 malic acid Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 240000004160 Capsicum annuum Species 0.000 claims abstract 3
- 241001131796 Botaurus stellaris Species 0.000 claims description 17
- 235000008935 nutritious Nutrition 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 7
- 244000062250 Kaempferia rotunda Species 0.000 claims description 7
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 7
- 239000012266 salt solution Substances 0.000 claims description 7
- 239000000470 constituent Substances 0.000 claims description 2
- 239000000243 solution Substances 0.000 claims description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000002566 Capsicum Nutrition 0.000 abstract description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract 5
- 239000012267 brine Substances 0.000 abstract 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract 4
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 230000001502 supplementing effect Effects 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 8
- 240000008574 Capsicum frutescens Species 0.000 description 6
- 240000009023 Myrrhis odorata Species 0.000 description 5
- 239000004310 lactic acid Substances 0.000 description 4
- 235000014655 lactic acid Nutrition 0.000 description 4
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 238000000855 fermentation Methods 0.000 description 2
- 230000004151 fermentation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 240000007087 Apium graveolens Species 0.000 description 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 description 1
- 235000010591 Appio Nutrition 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 235000000318 Bindesalat Nutrition 0.000 description 1
- 244000106835 Bindesalat Species 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
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 241001674939 Caulanthus Species 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 244000000626 Daucus carota Species 0.000 description 1
- 235000002767 Daucus carota Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 244000046738 asparagus lettuce Species 0.000 description 1
- 235000006705 asparagus lettuce Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a preparation method of a low-salt nutritional pickled vegetable. The preparation method comprises the following steps: a, preparing pickling brine, namely putting an appropriate amount of anise, rhizoma kaempferiae, perilla leaf, aniseed, amomum tsao-ko, myrcia, cinnamon, old ginger, pepper and rod chilli into water, adding edible salt, heating until boiling for 10-60 minutes, thoroughly cooling the cooked brine before pouring into a clean pickle jar, adding an appropriate amount of citric acid, malic acid, white vinegar, garlic juice, granulated sugar and sorghum white spirit, and stirring evenly to obtain the pickling brine; and b, cleaning and thoroughly drying the raw materials of the pickled vegetable, chopping into slices, strips or in other shapes, putting the chopped raw materials in the pickling brine, closing the cover, supplementing enough water at the neck of the jar, and pickling for 7-10 days to obtain the low-salt nutritional pickled vegetable. The preparation method of the low-salt nutritional pickled vegetable is simple and convenient to operate; the prepared pickled vegetable is good in taste, excellent in flavor, and sour, crisp, tasty and refreshing; the pickled vegetable is low in salt content, short in pickling time and not high in nitrite content; besides, the pickled vegetable is not fermented so that the nutritive elements can be locked efficiently, and therefore, the pickled vegetable has relatively high nutritive value.
Description
Technical field
The present invention relates to a kind of preparation method of low-salt nutritious type pickles, belong to field of food.
Background technology
Pickles mainly generate a large amount of lactic acid by the fermentation of lactic acid bacteria instead of by the osmotic pressure of salt to suppress putrefactive microorganisms.Pickles use the salt solution of low concentration, or carry out pickled various fresh and tender vegetables with a small amount of salt, then through lactobacillus-fermented, make a kind of acidulated curing food, as long as lactic acid content reaches certain concentration, and make product completely cut off air, just can reach the object of storage for a long time.The vegetables of various Ying Ji, as scleroid of Chinese cabbage, wild cabbage (cabbage), carrot, capsicum, celery, cucumber, Kidney bean, asparagus lettuce etc., stem, leaf, fruit all can as the raw materials making Chinese pickle, Chinese pickle is all generally that bubble is in canned Chinese prickly ash salt solution, do not admix too much flavouring, taste clear and bright merely completely, certainly also can according to personal like, add other seasoning matter, Chinese pickle not only keeps the original color and luster of fresh vegetables, more sharp and clear than fresh vegetables in mouthfeel, also according to personal like, peppery degree can be regulated.And the romaine lettuce after lactobacillus-fermented, micro-acid, was both fond of eating, aid digestion again.Be 26 ~ 35 DEG C in lactic acid fermented optimum temperature, thus will add the salinity of 6 ~ 8%, but salt be too high serious to harm; Then nutrition leak is serious for the pickles soaked for the mode of usual one deck pickles raw material one deck salt, makes vegetables greatly lose original value.
Summary of the invention
Goal of the invention: the defect existed for prior art, the invention provides a kind of mouthfeel good, salt content is low, and brew time is short, has the preparation method of the low-salt nutritious type pickles of nutritive value.
For achieving the above object, a kind of preparation method of low-salt nutritious type pickles, by the following technical solutions: the preparation of a, pickles bittern: get appropriate anise, kaempferia galamga, perilla leaf, anise seed, tsaoko, spiceleaf, cassia bark, old ginger, Chinese prickly ash, rod chilli, insert in water, add salt, heating boils 10 ~ 60 minutes, cooling, well-done salt solution is thoroughly dried in the air cool, pour in clean pickle jar, add appropriate citric acid, malic acid, light-coloured vinegar, garlic juice, granulated sugar, sorghum liquor, stir, obtain pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.
In the preparation of described pickles bittern, each constituent mass percentage is: anistree: 0.1 ~ 0.3%; Kaempferia galamga: 0.1 ~ 0.2%; Perilla leaf: 0.1 ~ 0.5%; Anise seed: 0.01 ~ 0.05%; Tsaoko: 0.01 ~ 0.03%; Spiceleaf: 0.01 ~ 0.03%; Cassia bark: 0.05 ~ 0.2%, old ginger: 0.3 ~ 1.2%, Chinese prickly ash: 0.1 ~ 0.5%, rod chilli: 0.2 ~ 1.6%, salt: 1 ~ 2%, citric acid 0.2 ~ 0.6%, malic acid 0.2 ~ 0.6%, light-coloured vinegar 6 ~ 8%, garlic juice 0.01 ~ 0.05%, granulated sugar 6 ~ 8%, sorghum liquor: 0.5 ~ 2%.
The preparation method of a kind of low-salt nutritious type pickles of the present invention, relative to prior art, having following Advantageous Effects is:
The present invention is easy and simple to handle, and made pickles mouthfeel is good, and local flavor is good, acid embrittlement tasty and refreshing;
Salt content is low, and brew time is short, and the content of nitrite is not high, and without fermentation, nutrient efficiently pins, and has better nutritivity and is worth.
Specific embodiment
By the following examples the present invention is further explained:
Embodiment 1
The preparation of a, pickles bittern: get anise: 0.1kg; Kaempferia galamga: 0.1kg; Perilla leaf: 0.1kg; Anise seed: 0.01kg; Tsaoko: 0.01kg; Spiceleaf: 0.01kg; Cassia bark: 0.05kg; Old ginger: 0.3kg, Chinese prickly ash: 0.1kg, rod chilli: 0.2kg, salt: 1kg, is mixed to 100kg with water, and heating boils 10 ~ 60 minutes, cooling, thoroughly dries in the air cool by well-done salt solution, pours in clean pickle jar, add citric acid 0.3kg, malic acid 0.25kg, light-coloured vinegar 7kg, garlic juice 0.02kg, granulated sugar 7kg, sorghum liquor: 0.8kg stirs, obtains pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.
Embodiment 2
The preparation of a, pickles bittern: get anise: 0.2kg; Kaempferia galamga: 0.2kg; Perilla leaf: 0.5kg; Anise seed: 0.05kg; Tsaoko: 0.03kg; Spiceleaf: 0.03kg; Cassia bark: 0.2kg; Old ginger: 1.2kg, Chinese prickly ash: 0.5kg, rod chilli: 1.6kg, salt: 2kg, is mixed to 100kg with water, and heating boils 10 ~ 60 minutes, cooling, thoroughly dries in the air cool by well-done salt solution, pours in clean pickle jar, add citric acid 0.6kg, malic acid 0.5kg, light-coloured vinegar 8kg, garlic juice 0.03kg, granulated sugar 8kg, sorghum liquor: 1.8kg stirs, obtains pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.
Embodiment 2
The preparation of a, pickles bittern: get anise: 0.3kg; Kaempferia galamga: 0.3kg; Perilla leaf: 0.3kg; Anise seed: 0.03kg; Tsaoko: 0.02kg; Spiceleaf: 0.02kg; Cassia bark: 0.1kg; Old ginger: 1.0kg, Chinese prickly ash: 0.4kg, rod chilli: 1.0kg, salt: 1.5kg, is mixed to 100kg with water, and heating boils 10 ~ 60 minutes, cooling, thoroughly dries in the air cool by well-done salt solution, pours in clean pickle jar, add citric acid 0.5kg, malic acid 0.4kg, light-coloured vinegar 8kg, garlic juice 0.02kg, granulated sugar 8kg, sorghum liquor: 1.6kg stirs, obtains pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.
In the present invention, pickles raw material is various answers season vegetables, carnivorous material; Altar need be divided brewed when soaking carnivorous material.
The above is only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (2)
1. a preparation method for low-salt nutritious type, is characterized in that, by the following technical solutions: the preparation of a, pickles bittern: get appropriate anise, kaempferia galamga, perilla leaf, anise seed, tsaoko, spiceleaf, cassia bark, old ginger, Chinese prickly ash, rod chilli, inserts in water, add salt, heating boils 10 ~ 60 minutes, and cooling, thoroughly dries in the air cool by well-done salt solution, pour in clean pickle jar, add appropriate citric acid, malic acid, light-coloured vinegar, garlic juice, granulated sugar, sorghum liquor, stirs, and obtains pickles bittern; B, pickles raw material is cleaned after fully dry, be cut into bulk or strip or other shapes, put into pickles bittern, cover lid, add football circles Yan Shui, brewed 7 ~ 10 days, a kind of low-salt nutritious type pickles can be obtained.
2. a kind of preparation method of low-salt nutritious type is characterized in that in the preparation of pickles bittern, each constituent mass percentage is as claimed in claim 1: anistree: 0.1 ~ 0.3%; Kaempferia galamga: 0.1 ~ 0.2%; Perilla leaf: 0.1 ~ 0.5%; Anise seed: 0.01 ~ 0.05%; Tsaoko: 0.01 ~ 0.03%; Spiceleaf: 0.01 ~ 0.03%; Cassia bark: 0.05 ~ 0.2%, old ginger: 0.3 ~ 1.2%, Chinese prickly ash: 0.1 ~ 0.5%, rod chilli: 0.2 ~ 1.6%, salt: 1 ~ 2%, citric acid 0.2 ~ 0.6%, malic acid 0.2 ~ 0.6%, light-coloured vinegar 6 ~ 8%, garlic juice 0.01 ~ 0.05%, granulated sugar 6 ~ 8%, sorghum liquor: 0.5 ~ 2%.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410573358.3A CN104336569A (en) | 2014-10-23 | 2014-10-23 | Preparation method of low-salt nutritional pickled vegetable |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410573358.3A CN104336569A (en) | 2014-10-23 | 2014-10-23 | Preparation method of low-salt nutritional pickled vegetable |
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| Publication Number | Publication Date |
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| CN104336569A true CN104336569A (en) | 2015-02-11 |
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| CN201410573358.3A Pending CN104336569A (en) | 2014-10-23 | 2014-10-23 | Preparation method of low-salt nutritional pickled vegetable |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341865A (en) * | 2015-10-28 | 2016-02-24 | 重庆坛香农业开发有限公司 | Pickle marinading solution, preparation method of pickle marinading solution and radish marinading method |
| CN105901590A (en) * | 2016-04-20 | 2016-08-31 | 陈建平 | Preparation method of sour soup pickled vegetable |
| CN109588663A (en) * | 2018-12-12 | 2019-04-09 | 天津谦德食品股份有限公司 | A kind of cabbage kimchi formula |
| CN114246308A (en) * | 2020-09-24 | 2022-03-29 | 洪江市百禾农业发展有限公司 | Pickling method of kidney beans |
| CN115053949A (en) * | 2022-06-10 | 2022-09-16 | 三台县曹氏酱腌菜生产销售有限责任公司 | Preparation method of pickled Chinese cabbage |
| CN115413774A (en) * | 2022-09-22 | 2022-12-02 | 四川大学 | Preparation method of low-salt pickled vegetable |
-
2014
- 2014-10-23 CN CN201410573358.3A patent/CN104336569A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105341865A (en) * | 2015-10-28 | 2016-02-24 | 重庆坛香农业开发有限公司 | Pickle marinading solution, preparation method of pickle marinading solution and radish marinading method |
| CN105901590A (en) * | 2016-04-20 | 2016-08-31 | 陈建平 | Preparation method of sour soup pickled vegetable |
| CN109588663A (en) * | 2018-12-12 | 2019-04-09 | 天津谦德食品股份有限公司 | A kind of cabbage kimchi formula |
| CN114246308A (en) * | 2020-09-24 | 2022-03-29 | 洪江市百禾农业发展有限公司 | Pickling method of kidney beans |
| CN115053949A (en) * | 2022-06-10 | 2022-09-16 | 三台县曹氏酱腌菜生产销售有限责任公司 | Preparation method of pickled Chinese cabbage |
| CN115413774A (en) * | 2022-09-22 | 2022-12-02 | 四川大学 | Preparation method of low-salt pickled vegetable |
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Application publication date: 20150211 |
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