CN102160634A - Diving pickle salt and production process thereof - Google Patents
Diving pickle salt and production process thereof Download PDFInfo
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- CN102160634A CN102160634A CN201110052510XA CN201110052510A CN102160634A CN 102160634 A CN102160634 A CN 102160634A CN 201110052510X A CN201110052510X A CN 201110052510XA CN 201110052510 A CN201110052510 A CN 201110052510A CN 102160634 A CN102160634 A CN 102160634A
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Abstract
The invention relates to an edible salt, and in particular relates to a diving pickle salt only containing lactic acid or lactic acid with combination of one or more acidity regulations and a production process thereof. The diving pickle salt comprises the following materials in percent by weight: 42.00-79.00% of salt, 5.00-20.00% of lactic acid or lactic acid powder (containing lactic acid and calcium lactate), 3.00-13.00% of material A (composite spice) and 0.01-49.00% of material B. In the diving pickle salt prepared by adopting the invention, due to special addition of the lactic acid powder (containing lactic acid and calcium lactate), namely an important flavor ingredient (the lactic acid) and a crispy protective agent (calcium lactate) are added for replacing calcium chloride and other flavor substances, the pickling time of the pickle is short, but the flavor of the pickle is excellent and one-time use can be completely achieved.
Description
Technical field
The present invention relates to a kind of edible salt, particularly only contain lactic acid or contain a kind of diving pickles salt and the production technology thereof of lactic acid, one or more acids composite (flavor substance).
Background technology
The pickles of " diving pickles " infusion very short time (the shortest reach three to four hours) that is meant vegetables in salt solution, therefore shape cries " diving pickles ", again title " pickles of having a bath " as diving.The custom that the self-control pickles are all arranged in China most of area, particularly Sichuan.But because the region restriction, pickles can not be produced by traditional fermentation mode in some place at all; Even and condition is suitable, traditional pickled vegetable making except the needs prescription rationally, salty moderate, the oily dirt free of acid and not being stained with the skill such as unboiled water, need also to safeguard for a long time that pickles water makes it be in dynamic equilibrium meticulously.Yet modern particularly young man can not make pickles or because rhythm of life is accelerated, forget in good time maintenance easily owing to lack pickled vegetable making knowledge, cause pickle flavor not good, feel like jelly, give birth to flower even putrid and deteriorated etc.
The many industry standards according to national Ministry of Light Industry of China's all kinds of pickles salt production are at present carried out, common relatively edible salt does not contain iodine, usually only add calcium salt, only make pickles with such pickles salt, its effect can not reach the requirement that household convenient is made delicious pickled vegetable well, and still needs in good time maintenance.Multiple flavor substance such as the lactic acid of generations such as typical pickle flavor lactic fermentation, alcoholic fermentation and acetic fermentation, alcohol, acetic acid also presents in conjunction with the local flavor of vegetables, spice.That is to say, if reconfigure after these flavor substances being found respectively, just can reappear the local flavor of pickles, the simplification that the manufacturing process of pickles is tried one's best, shorten the time of pickle fermentation simultaneously, even allow the consumer that can not make pickles also can make appetizing pickles.
Summary of the invention
The present invention is just at above technical problem, a kind of delicious pickles of not only can producing quickly and easily are provided, need not safeguard especially, and the production of this salt easy, storage environment is had no special requirements, satisfied a kind of diving pickles salt and production technology thereof that the people that can not make pickles and different regions make the pickles demand by oneself.
Concrete technical scheme of the present invention is as follows:
A kind of diving pickles salt is made by the percentage by weight of following raw material;
Salt: 42.00-79.00%
Lactic acid or lactic acid powder (containing lactic acid and calcium lactate): 5.00-20.00%
Raw material A (composite aromatic condiment): 3.00-13.00%
Raw material B:0.01-49.00%.
Diving pickles salt is made by the percentage by weight of following raw material;
Salt: 62.81%
Lactic acid or lactic acid powder (containing lactic acid and calcium lactate): 10.47%
Raw material A (composite aromatic condiment): 9.11%, wherein Chinese prickly ash account for 0.42%, anistree 0.31%, fennel 0.21%, tsaoko 0.21%, mountain naphthalene 0.21%, capsicum 3.14%, pepper 0.21%, dehydration ginger powder 3.14%, dehydrated garlic powder 0.21%, dehydrated onion powder 1.05.
Raw material B:17.61%, wherein citric acid 1.05%, malic acid 0.7%, white granulated sugar 15.7%, acesulfame potassium (AK sugar) 0.16%.
Described raw material A comprises Chinese prickly ash, anise, fennel, tsaoko, mountain naphthalene, capsicum, pepper, dehydration ginger powder, dehydrated garlic powder, dehydrated onion powder, the percentage by weight that each material in the raw material A accounts for diving pickles salt is Chinese prickly ash 0.1%-1%, anistree 0%-0.5%, fennel 0%-0.5%, tsaoko 0%-0.5%, mountain naphthalene 0%-0.5%, pepper 0%-0.5%, capsicum 0.6%-5.9%, dehydration ginger powder 0.3%-5.9%, dehydrated garlic powder 0%-1%, dehydrated onion powder 0.3%-5.9%.
Described raw material B comprises single or compound acid and single or composite sweetener, and the percentage by weight that each material among the raw material B accounts for diving pickles salt is single or compound acid 0.01-5.00%, single or composite sweetener 0.01-44.00%.
Single acid among the described raw material B comprises citric acid, malic acid, tartaric acid, metatartaric acid, natrium citricum, acetate; Compound acid is the mixture that two or more single acid is made; Single sweetener comprises sucrose, glucose, maltose, acesulfame potassium and honey element; Composite sweetener is the mixture that two or more single sweetener is made.
Single sweetener also can be: Sucralose, saccharin sodium, maltitol, D-sorbite, L-aspartyl-L-phenylalanine methylester (having another name called sweetener), stevioside, Radix Glycyrrhizae, glycyrrhizic acid one potassium and tripotassium, ammonium glycyrrhetate, L-α-aspartoyl-N-2,2,4,4-tetramethyl-3-vulcanizes trimethylene (having another name called alitame).
The production technology of diving pickles salt may further comprise the steps,
(1) preparation of raw material A
Capsicum, Chinese prickly ash, fennel, pepper, anise, tsaoko and mountain naphthalene are held with drip pan after by the formula rate Weighing, and below the dry moisture to 6%, pulverize dry intact back in drying box; The screen cloth of pulverizer is selected the 80-120 order for use; Dehydration ginger powder, dehydrated onion powder and dehydrated garlic powder must be controlled moisture in 6%.After moisture is controlled well, again material is sieved so that material is fluffy, be convenient to batch mixing; At last the mixed material after preceding two kinds of processing is mixed, mixing must be full and uniform; Mixed material is raw material A.
(2) preliminary treatment of raw material B, lactic acid powder and salt
Raw material B must pulverize (screen cloth 60-100 order) and premix earlier before entering compounding process; Lactic acid powder needs to sieve before batch mixing, so that fluffy being convenient to of material mixed; Edible salt must disperse it when if caking is arranged, and controls the requirement that its granularity meets GB5461.
(3) batch mixing
By " equivalent increases progressively " principle, raw material A, raw material B, lactic acid powder and part salt are added carry out premixed earlier, the edible salt of adding residue then mixes and gets final product.
(4) packing
Material after mixing is transferred to the packing machine place rapidly and packs with the packaging bag of good barrier property, should avoid long-time the stop to cause the material moisture absorption.
The using method of diving pickles salt of the present invention is:
In the container that the bubble altar maybe can seal, add cold water earlier, the pickles salt of then 35g being dived joins in the cold water of about 350mL, stir, it is dissolved, (as: the white core radish of red skin, asparagus lettuce head, carrot, cucumber, lotus are white etc. to put into the fresh tender and crisp vegetables of about 250g then; After must clean drying, section), to mix thoroughly, normal temperature is edible after placing 5-24h down.Add proper amount of white spirit simultaneously and vinegar is mixed thoroughly, it is better that local flavor is placed in sealing; The pickles of infusion are indoor salable the depositing a couple of days of fridge freshness retaining; Also can in the bubble altar, add flavoring cassia bark, cardamom, coriander, Litsea pungens, Radix Glycyrrhizae, cloves, the banksia rose according to hobby.
Salt can strengthen the local flavor of dish and the flavour that is in harmonious proportion.
The main component of lactic acid powder is lactic acid (58-62%) and calcium lactate (35-39%), and lactic acid has special convergence tart flavour, also has stronger bactericidal action, can prevent varied bacteria growing, suppresses the effect of abnormal fermentation; Calcium lactate absorbs easily than other class calcium salts, can prevent and treat rickets, is brothers' breast phase women's good nutritious supplementary pharmaceutical;
Malic acid tart flavour is tasty and refreshing, and malic acid is flavor slowly in mouth, keep the tart flavour time and be longer than citric acid significantly, and is effective.
Citric acid has the strong acid flavor, the soft frankness of tart flavour, and inlet promptly reaches the highest sour, and aftertaste is shorter perdurabgility, can be used as colorant stabilizer, prevents the fruits and vegetables brown stain.
The another name AK sugar of acesulfame potassium, sugariness is about 13000.When being given for the saucing salted vegetable in GB2760-2007, maximum use amount is 0.3g/kg.
Capsicum has pungent note, is one of indispensable spice of infusion pickles.
Ginger is showed unique acid in heating process, be one of indispensable spice of infusion pickles.
The spine strong aroma that the Chinese prickly ash tool is special can be separated fish raw meat poison.
The onion this sharp odor when not making moist that took off water is less, and also produces after the water effect and the pungent note of fresh onion sample, and it is extremely peppery to distinguish the flavor of, and lastingly, dehydrated onion can significantly promote the local flavor of dish.
Tsaoko flavor is pungent. except that doing seasoning, medicinal have drying damp and strengthening spleen, the functions such as preventing malaria of eliminating the phlegm.Cure mainly the phlegm and retained fluid fullness sensation in chest, trusted subordinate's pain. splenasthenic diarrhea, gastric disorder causing nausea vomiting etc.
Kaempferia galamga is used for the treatment of chest diaphragm turgor, coldness and pain in the epigastrium, diet disease such as do not disappear.
Anistree and fennel all is that Chinese like the spice that uses; White pepper is mainly used in flavoring.
Diving pickles salt should place shady and cool dry place, sealing, protection against the tide.
Good effect of the present invention is embodied in:
One, adopts the diving pickles salt of the present invention's preparation, because of having added lactic acid powder (containing lactic acid and calcium lactate) especially, promptly add important flavor components lactic acid and protected crisp dose of calcium lactate and replaced calcium chloride, and other flavor substances, though therefore the time of infusion pickles is short, but pickle flavor is good, can be used as disposable use fully.
Two, it is convenient to adopt the present invention to make pickles, and the demand of the people of different regions to pickles satisfied in the restriction of no region.
Three, adopt the diving pickles salt of the present invention's preparation to preserve conveniently.
Four, owing to added acid, can well protect look, added dehydrated garlic powder, dehydrated onion powder after, can reduce the probability of giving birth to flower.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, the present invention is described in further detail below in conjunction with the specific embodiment, but this should be interpreted as that the scope of the above-mentioned theme of the present invention only limits to following embodiment.
Embodiment one:
A kind of diving pickles salt is made by the percentage by weight of following raw material;
Salt: 62.81%
Lactic acid or lactic acid powder (containing lactic acid and calcium lactate): 10.47%
Raw material A (composite aromatic condiment): 9.11%, wherein Chinese prickly ash account for 0.42%, anistree 0.31%, fennel 0.21%, tsaoko 0.21%, mountain naphthalene 0.21%, capsicum 3.14%, pepper 0.21%, dehydration ginger powder 3.14%, dehydrated garlic powder 0.21%, dehydrated onion powder 1.05%.
Raw material B:17.61%, wherein citric acid 1.05%, malic acid 0.7%, white granulated sugar 15.7%, acesulfame potassium (AK sugar) 0.16%.
The production technology of diving pickles salt is:
(1) preparation of raw material A
With Chinese prickly ash, anistree, fennel, tsaoko, the mountain naphthalene, pepper, capsicum, dehydration ginger powder, dehydrated garlic powder, the dehydrated onion powder is by weight percentage: Chinese prickly ash 0.42%, anistree 0.31%, fennel 0.21%, tsaoko 0.21%, mountain naphthalene 0.21%, capsicum 3.14%, pepper 0.21%, dehydration ginger powder 3.14%, dehydrated garlic powder 0.21%, be dried to moisture behind dehydrated onion powder 1.05% computation weigh and be about 5% (enough the spice of Ganing is easy to pulverize the state control with follow-up material), be crushed to 100 orders behind dry the finishing, dehydration ginger powder, dehydrated onion powder and dehydrated garlic powder must be controlled moisture in 6%, again material is sieved once with 60 mesh sieves, at last the mixed material after preceding two kinds of processing is fully mixed by formula rate, mixed material is raw material A.
(2) preliminary treatment of raw material B, lactic acid powder and salt
Take by weighing citric acid 1.05%, malic acid 0.7%, white granulated sugar 15.7%, acesulfame potassium (AK sugar) 0.16%, raw material B must pulverize (screen cloth 80 orders) and premix earlier before entering compounding process; 10.47% lactic acid powder needs to sieve before batch mixing, so that fluffy being convenient to of material mixed; Edible salt must disperse it when if caking is arranged, and controls the requirement that its granularity meets GB5461.
(3) batch mixing
By " equivalent increases progressively " principle, can earlier raw material A, raw material B, lactic acid powder and part salt be carried out premixed, add remaining edible salt then and mix and get final product.
4 packings
Material after mixing is transferred to the packaging bags of packing machine place with good barrier property rapidly, should avoid long-time the stop to cause the material moisture absorption.
The diving pickles salt of preparing, the time of infusion pickles is short, and pickle flavor is good, can be used as disposable use, the making pickles are convenient, and the demand of the people of different regions to pickles satisfied in the restriction of no region, it is convenient to preserve, and protecting look outstanding, has reduced the probability of living flower.
Embodiment two:
A kind of diving pickles salt is made by weight percentage by following raw materials according.
Salt: 78.69%
Lactic acid powder: 9.84%
Raw material A (composite aromatic condiment): 8.55%
The compound acid of raw material B:2.92%(: 2.62%, single sweetener: 0.3%)
Described single or compound acid is made up of mass percent 1.97% citric acid and 0.65% malic acid.
Described single sweetener is acesulfame potassium (an AK sugar), and mass percent is 0.3%.
Described composite aromatic condiment is mixed and forms by Chinese prickly ash 0.49%, anise 0.19%, fennel 0.3%, tsaoko 0.1%, mountain naphthalene 0.19%, pepper 0.19%, capsicum 2.95%, dehydration ginger powder 2.95%, dehydrated garlic powder 0.19%, dehydrated onion powder 1.0% by Chinese prickly ash, anise, fennel, tsaoko, mountain naphthalene, pepper, capsicum, dehydration ginger powder, dehydrated garlic powder, dehydrated onion powder.
The diving pickles salt of preparing, the time of infusion pickles is short, and pickle flavor is good, can be used as disposable use, the making pickles are convenient, and the demand of the people of different regions to pickles satisfied in the restriction of no region, it is convenient to preserve, and protecting look outstanding, has reduced the probability of living flower.
Embodiment three:
A kind of diving pickles salt is made by weight percentage by following raw materials according.
Salt: 69.97%
Lactic acid powder: 19.77%
Raw material A (composite aromatic condiment): 10.12%
Raw material B:0.34%(is made up of composite sweetener)
Described composite sweetener is that acesulfame potassium mixes composition with honey element, and wherein, the mass percent of acesulfame potassium is 0.23%, and the mass percent of honey element is 0.11%.
Described composite aromatic condiment is by Chinese prickly ash, anise, cardamom, coriander, Litsea pungens, pepper, capsicum, dehydration ginger powder, dehydrated garlic powder, dehydrated onion powder by weight percentage: Chinese prickly ash 0.46%, anistree 0.36%, cardamom 0.24%, coriander 0.24%, Litsea pungens 0.11%, pepper 0.36%, capsicum 3.49%, dehydration ginger powder 3.49%, dehydrated garlic powder 0.22%, dehydrated onion powder 1.15% mix and form.
The diving pickles salt of preparing, the time of infusion pickles is short, and pickle flavor is good, can be used as disposable use, the making pickles are convenient, and the demand of the people of different regions to pickles satisfied in the restriction of no region, it is convenient to preserve, and protecting look outstanding, has reduced the probability of living flower.
Embodiment four:
A kind of diving pickles salt is made by weight percentage by following raw materials according.
Salt 42.74%
Lactic acid powder: 5.70%
Raw material A (composite aromatic condiment): 6.20%
The compound acid of raw material B:45.36%(: 2.62%, composite sweetener: 42.74%)
Described single or compound acid is mixed and made into by citric acid and malic acid, wherein, counts by weight percentage citric acid 1.97%, malic acid 0.65%.
Described composite sweetener is that sucrose mixes composition with glucose, and wherein, the mass percent of sucrose is 25.64%, and the mass percent of glucose is 17.1%.
Described composite aromatic condiment is by Chinese prickly ash, anise, cardamom, coriander, Litsea pungens, pepper, capsicum, dehydration ginger powder, dehydrated garlic powder, dehydrated onion powder by weight percentage: Chinese prickly ash 0.29%, anistree 0.21%, cardamom 0.14%, coriander 0.14%, Litsea pungens 0.07%, pepper 0.21%, capsicum 2.14%, dehydration ginger powder 2.14%, dehydrated garlic powder 0.14%, dehydrated onion powder 0.72% mix and form.
The diving pickles salt of preparing, the time of infusion pickles is short, and pickle flavor is good, can be used as disposable use, the making pickles are convenient, and the demand of the people of different regions to pickles satisfied in the restriction of no region, it is convenient to preserve, and protecting look outstanding, has reduced the probability of living flower.
Embodiment five:
A kind of diving pickles salt is made by weight percentage by following raw materials according.
Salt 49.17%
Lactic acid powder: 10.45%
Raw material A (composite aromatic condiment): 3.50%
The single sweetener of raw material B:36.88%(: 36.88%)
Described single sweetener is a sucrose.
Described composite aromatic condiment is made up of Chinese prickly ash, anise, fennel, coriander seed, cardamom, pepper, capsicum, dehydration ginger powder, dehydrated garlic powder, dehydrated onion powder and dehydration celery powder, wherein calculates with weight percentage: Chinese prickly ash 0.28%, anise 0.11%, fennel 0.18%, coriander seed 0.07%, cardamom 0.11%, pepper 0.11%, capsicum 1.13%, dehydration ginger powder 0.56%, dehydrated garlic powder 0.11%, dehydrated onion powder 0.56%, dehydration celery powder 0.28%.
The diving pickles salt of preparing, the time of infusion pickles is short, and pickle flavor is good, can be used as disposable use, the making pickles are convenient, and the demand of the people of different regions to pickles satisfied in the restriction of no region, it is convenient to preserve, and protecting look outstanding, has reduced the probability of living flower.
Embodiment six:
A kind of diving pickles salt is made by weight percentage by following raw materials according.
Salt 73.42%
Lactic acid powder: 8.81%
Raw material A (composite aromatic condiment): 12.92%
The compound acid of raw material B:4.85%(: 4.41%, single sweetener: 0.44%)
Described compound acid is that citric acid and malic acid are mixed and made into, wherein citric acid 2.65%, malic acid 1.76%.
Described single sweetener is an acesulfame potassium, and percentage by weight is 0.44%.
Described composite aromatic condiment is by Chinese prickly ash, anise, fennel, tsaoko, mountain naphthalene, pepper, capsicum, dehydration ginger powder, dehydrated garlic powder and dehydrated onion powder, wherein, calculate by mass percentage: Chinese prickly ash 1.15%, anise 0.45%, fennel 0.7%, tsaoko 0.25%, mountain naphthalene 0.45%, pepper 0.45%, capsicum 4.5%, dehydration ginger powder 2.25%, dehydrated garlic powder 0.47%, dehydrated onion powder 2.25%.
The diving pickles salt of preparing, the time of infusion pickles is short, and pickle flavor is good, can be used as disposable use, the making pickles are convenient, and the demand of the people of different regions to pickles satisfied in the restriction of no region, it is convenient to preserve, and protecting look outstanding, has reduced the probability of living flower.
Claims (6)
1. diving pickles salt, it is characterized in that: the percentage by weight by following raw material is made;
Salt: 42.00-79.00%
Lactic acid or lactic acid powder (containing lactic acid and calcium lactate): 5.00-20.00%
Raw material A (composite aromatic condiment): 3.00-13.00%
Raw material B:0.01-49.00%.
2. diving pickles salt according to claim 1, it is characterized in that: the percentage by weight by following raw material is made;
Salt: 62.81%
Lactic acid or lactic acid powder (containing lactic acid and calcium lactate): 10.47%
Raw material A (composite aromatic condiment): 9.11%, wherein Chinese prickly ash account for 0.42%, anistree 0.31%, fennel 0.21%, tsaoko 0.21%, mountain naphthalene 0.21%, capsicum 3.14%, pepper 0.21%, dehydration ginger powder 3.14%, dehydrated garlic powder 0.21%, dehydrated onion powder 1.05.
Raw material B:17.61%, wherein citric acid 1.05%, malic acid 0.7%, white granulated sugar 15.7%, acesulfame potassium (AK sugar) 0.16%.
3. according to claim 1 or the described diving pickles of claim 2 salt, described raw material A comprises Chinese prickly ash, anise, fennel, tsaoko, mountain naphthalene, capsicum, pepper, dehydration ginger powder, dehydrated garlic powder, dehydrated onion powder, it is characterized in that: the percentage by weight that each material in the raw material A accounts for diving pickles salt is, Chinese prickly ash 0.1%-1%, anistree 0%-0.5%, fennel 0%-0.5%, tsaoko 0%-0.5%, mountain naphthalene 0%-0.5%, pepper 0%-0.5%, capsicum 0.6%-5.9%, dehydration ginger powder 0.3%-5.9%, dehydrated garlic powder 0%-1%, dehydrated onion powder 0.3%-5.9%.
4. according to claim 1 or the described diving pickles of claim 2 salt, it is characterized in that: described raw material B comprises single or compound acid and single or composite sweetener, the percentage by weight that each material among the raw material B accounts for diving pickles salt is, single or compound acid 0.01-5.00%, single or composite sweetener 0.01-44.00%.
5. according to claim 1 or the described diving pickles of claim 2 salt, it is characterized in that: the single acid among the described raw material B comprises citric acid, malic acid, tartaric acid, metatartaric acid, natrium citricum, acetate; Compound acid is the mixture that two or more single acid is made; Single sweetener comprises white granulated sugar, glucose, maltose, acesulfame potassium and honey element; Composite sweetener is the mixture that two or more single sweetener is made.
6. the production technology of diving pickles salt is characterized in that may further comprise the steps,
Capsicum, Chinese prickly ash, fennel, pepper, anise, tsaoko and mountain naphthalene are held with drip pan after by the formula rate Weighing, and below the dry moisture to 6%, pulverize dry intact back in drying box; The screen cloth of pulverizer is selected the 80-120 order for use; Dehydration ginger powder, dehydrated onion powder and dehydrated garlic powder must be controlled moisture in 6%; After moisture is controlled well, again material is sieved so that material is fluffy, be convenient to batch mixing; At last the mixed material after preceding two kinds of processing is mixed, mixing must be full and uniform; Mixed material is raw material A;
(2) preliminary treatment of raw material B, lactic acid powder and salt
Raw material B must pulverize (screen cloth 60-100 order) and premix earlier before entering compounding process; Lactic acid powder needs to sieve before batch mixing, so that fluffy being convenient to of material mixed; Edible salt must disperse it when if caking is arranged, and controls the requirement that its granularity meets GB5461;
(3) batch mixing
By " equivalent increases progressively " principle, raw material A, raw material B, lactic acid powder and part salt are added carry out premixed earlier, the edible salt of adding residue then mixes and gets final product;
(4) packing
Material after mixing is transferred to the packing machine place rapidly and packs with the packaging bag of good barrier property, should avoid long-time the stop to cause the material moisture absorption.
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| 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 |
| CN105995786A (en) * | 2016-07-06 | 2016-10-12 | 四川江中源食品有限公司 | Tender and crisp pickle and preparing method thereof |
| CN107279882A (en) * | 2017-06-30 | 2017-10-24 | 益盐堂（应城）健康盐制盐有限公司 | A kind of Sichuan pickles salt, pickles and preparation method |
| CN108208671A (en) * | 2018-02-01 | 2018-06-29 | 四川省吉香居食品有限公司 | A kind of preparation method of the modern pickles of shallow fermentation |
| CN108835568A (en) * | 2018-08-29 | 2018-11-20 | 四川东坡中国泡菜产业技术研究院 | A kind of preparation method of compound kimchi powder |
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