CN101199334A - Peanut bud preserved szechuan pickle - Google Patents
Peanut bud preserved szechuan pickle Download PDFInfo
- Publication number
- CN101199334A CN101199334A CNA2006101552476A CN200610155247A CN101199334A CN 101199334 A CN101199334 A CN 101199334A CN A2006101552476 A CNA2006101552476 A CN A2006101552476A CN 200610155247 A CN200610155247 A CN 200610155247A CN 101199334 A CN101199334 A CN 101199334A
- Authority
- CN
- China
- Prior art keywords
- peanut bud
- preserved szechuan
- arachidic
- buds
- szechuan pickle
- Prior art date
Links
- 235000021110 pickles Nutrition 0.000 title claims abstract description 12
- 235000017060 Arachis glabrata Nutrition 0.000 title claims description 16
- 235000010777 Arachis hypogaea Nutrition 0.000 title claims description 16
- 235000018262 Arachis monticola Nutrition 0.000 title claims description 16
- 235000020232 peanut Nutrition 0.000 title claims description 16
- 241001553178 Arachis glabrata Species 0.000 title description 2
- 240000005781 Arachis hypogaea Species 0.000 claims description 14
- 238000007789 sealing Methods 0.000 claims description 3
- 230000001954 sterilising Effects 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 2
- 238000005516 engineering processes Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 claims description 2
- 239000011780 sodium chloride Substances 0.000 claims description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 239000000796 flavoring agents Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 1
Abstract
Disclosed are preserved szechuan pickles made of arachidic buds. The preserved szechuan pickles are made through the following steps: dehydrate and dry the arachidic buds by natural wind, bloat, and then ferment for1-3 months under airproof condition, at last season, sterilize and pack the arachidic buds. The preserved szechuan pickles made of arachidic buds are more nutritious than the original arachidic buds, with good flavor and taste, and are crisp, thus the invention can be preserved for a long time and can be eaten directly.
Description
The peanut bud is nutritious, but be difficult to long preservation and can not directly eat, this food is that a peanut bud dewaters by natural air drying, pickle, through 1 to 3 months sealing and fermenting, sterilization packaging then, this peanut bud preserved szechuan pickle is more nutritious than former peanut bud, local flavor is mellow bright fragrant, mouthfeel is clear and melodious, but long preservation is also direct-edible, the main manufacturing technology of peanut bud preserved szechuan pickle is as follows: pluck self-sow or cultivate healthy and strong peanut bud, it is air-dry to containing six to seventy percent moisture in natural wind that---eluriating clean,---adding salt was pickled---the air-dry again peanut bud surface moisture of having pickled---pack into jar fermenter or fermentation vat sealing and fermenting 1 were to 3 months---seasoning about 3 hours, sterilization packaging is made peanut bud preserved szechuan pickle.
Claims (2)
1. peanut bud preserved szechuan pickle of mainly making by the peanut bud.
2. the main manufacturing technology of peanut bud preserved szechuan pickle: pluck self-sow or cultivate healthy and strong peanut bud,---eluriate clean and---add salt and pickled that---the air-dry again peanut bud surface moisture of having pickled---pack into jar fermenter or fermentation vat sealing and fermenting 1 were to 3 months---seasoning, sterilization packaging are made peanut bud preserved szechuan pickle about 3 hours to containing six to seventy percent moisture at natural air drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101552476A CN101199334A (en) | 2006-12-15 | 2006-12-15 | Peanut bud preserved szechuan pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101552476A CN101199334A (en) | 2006-12-15 | 2006-12-15 | Peanut bud preserved szechuan pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101199334A true CN101199334A (en) | 2008-06-18 |
Family
ID=39514838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101552476A CN101199334A (en) | 2006-12-15 | 2006-12-15 | Peanut bud preserved szechuan pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101199334A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102823865A (en) * | 2012-09-19 | 2012-12-19 | 昆明理工大学 | High-protein peanut sprout can and manufacture method thereof |
-
2006
- 2006-12-15 CN CNA2006101552476A patent/CN101199334A/en not_active Application Discontinuation
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN101940287B (en) * | 2010-07-19 | 2012-11-14 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102823865A (en) * | 2012-09-19 | 2012-12-19 | 昆明理工大学 | High-protein peanut sprout can and manufacture method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101912126B (en) | Instant salt baked fish processing method | |
| CN101103676B (en) | Hypsizigus marmoreus industrial planting method and mushroom house system using thereof | |
| CN101442913B (en) | Method of making a black-ginseng and a condensed black-ginseng and a black-ginseng preserved in honey | |
| Das et al. | Fermented foods and beverages of the North-East India | |
| Law et al. | Popular fermented foods and beverages in Southeast Asia. | |
| CN1180699C (en) | Production process of dewatered litchi pulp | |
| CN101715983B (en) | Technology for finely and further processing drunk pearl mussel | |
| CN101712920B (en) | Method for preparing portable fresh-keeping sweet wine | |
| Rejano et al. | Table olives: varieties and variations | |
| CN103315324B (en) | Chinese Euroleon preserving method | |
| Sekar et al. | Usage of traditional fermented products by Indian rural folks and IPR | |
| KR100750789B1 (en) | The manufacturing process of the honeyed black-ginseng | |
| JP2009178084A (en) | Method for producing enzyme-containing health food, and health food | |
| CN100534326C (en) | Method for pickling leaf mustard | |
| TWI469740B (en) | Method for making soft material of vegetable substance | |
| CN101554218B (en) | Pickling method of fresh tea leaves | |
| CN101103740A (en) | Aquatic vegetable anti-staling agent | |
| CN102304446A (en) | Freeze-dried fermented glutinous rice and preparation method thereof | |
| CN102187997B (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN102342545B (en) | Sea cucumber preservation treatment method and sea cucumber prepared by the same | |
| CN101999450B (en) | Composite bamboo shoot fermenting agent and preparation method of fermented bamboo shoots | |
| CN101518319A (en) | Black garlic, process and device for fermenting same | |
| CN103725633A (en) | Pickle zymocyte microbial inoculum, and preparation method and application thereof | |
| CN105410845B (en) | The method of halogen material and marinated food made of spice, spice | |
| CN104939073A (en) | Waxberry ferment stock solution and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080618 |