CN102551008A - Chinese-style pickle, preparation method and special seasoning liquid formula - Google Patents
Chinese-style pickle, preparation method and special seasoning liquid formula Download PDFInfo
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- CN102551008A CN102551008A CN2012100086662A CN201210008666A CN102551008A CN 102551008 A CN102551008 A CN 102551008A CN 2012100086662 A CN2012100086662 A CN 2012100086662A CN 201210008666 A CN201210008666 A CN 201210008666A CN 102551008 A CN102551008 A CN 102551008A
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 62
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 title claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 45
- 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 27
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- 206010033546 Pallor Diseases 0.000 claims abstract description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims abstract description 14
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
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- 238000007710 freezing Methods 0.000 claims abstract description 12
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
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- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 8
- 235000012907 honey Nutrition 0.000 claims abstract description 8
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims abstract description 7
- 229930003268 Vitamin C Natural products 0.000 claims abstract description 7
- 235000019154 vitamin C Nutrition 0.000 claims abstract description 7
- 239000011718 vitamin C Substances 0.000 claims abstract description 7
- 240000002234 Allium sativum Species 0.000 claims abstract description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
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- 238000001816 cooling Methods 0.000 claims abstract description 6
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- 239000000047 product Substances 0.000 claims description 22
- 239000000203 mixture Substances 0.000 claims description 13
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- 238000000034 method Methods 0.000 claims description 9
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- 102100031953 Protein 4.2 Human genes 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 239000001054 red pigment Substances 0.000 claims description 5
- 239000002352 surface water Substances 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 19
- 235000019634 flavors Nutrition 0.000 abstract description 19
- 238000002791 soaking Methods 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
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- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- ZDQYSKICYIVCPN-UHFFFAOYSA-L sodium succinate (anhydrous) Chemical compound [Na+].[Na+].[O-]C(=O)CCC([O-])=O ZDQYSKICYIVCPN-UHFFFAOYSA-L 0.000 abstract description 2
- VYIRVAXUEZSDNC-TXDLOWMYSA-N (3R,3'S,5'R)-3,3'-dihydroxy-beta-kappa-caroten-6'-one Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC(=O)[C@]1(C)C[C@@H](O)CC1(C)C VYIRVAXUEZSDNC-TXDLOWMYSA-N 0.000 abstract 1
- VYIRVAXUEZSDNC-LOFNIBRQSA-N Capsanthyn Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CC(O)CC2(C)C VYIRVAXUEZSDNC-LOFNIBRQSA-N 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- WRANYHFEXGNSND-LOFNIBRQSA-N capsanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC(=O)C2(C)CCC(O)C2(C)C WRANYHFEXGNSND-LOFNIBRQSA-N 0.000 abstract 1
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- 239000001728 capsicum frutescens Substances 0.000 abstract 1
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- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
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Abstract
The invention discloses Chinese-style pickle, and belongs to the fields of food and preparation thereof. The pickle is prepared by soaking fresh pickle raw materials into seasoning, freezing and performing vacuum drying. A preparation method for the Chinese-style pickle sequentially comprises the following steps of: raw material pretreatment, blanching, cooling, dehydrating, primary seasoning, secondary seasoning, soaking, freezing and vacuum drying. A special seasoning liquid formula consists of salt tomato sauce, monosodium glutamate, honey, garlic, ginger, red pepper, capsanthin, alcohol, hydrolyzed vegetable protein, disodium succinate, I+G, vitamin C, citric acid, and the balance of water. The pickle basically reserves nutritional substances, has attractive appearance and long quality guarantee period, and does not have nitrite serving as a harmful substance; the preparation method is simple and quick, is suitable for industrialized large-scale production and sale, and can be used for preparing the pickle; and the special seasoning liquid formula is prepared under the above conditions and has the flavor and the mouthfeel of the conventional Chinese-style pickle.
Description
Technical field
The invention belongs to food and preparation field thereof, be specifically related to pickles, preparation method and special-purpose baste thereof.
Background technology
Pickles are as a kind of traditional food of China, because its unique local flavor and mouthfeel are liked by broad masses of the people deeply, and a lot of families pickles of all can doing it yourself to make.But there are many shortcomings in domestic existing pickles technology and goods thereof: existing pickles complex process; All need the pickled fermented of long period; Be not suitable for that industrialization is simple produces fast, pickle excessively for a long time simultaneously and also can produce harmful material (like nitrite etc.); The tradition pickles are usually all by salt, sugar, salty sauce, and taste with discrimination fish sauce in order to produce the normal fermentation of using of seafood flavor, and formations such as alec, shrimp paste; Though fish sauce; And alec, shrimp paste etc. have guaranteed taste, but owing to bring many animal proteins into, make its shelf-life shorten greatly; Simultaneously, traditional pickled vegetable product all is the salt marsh article for anti-preservation; Salt content is very high, is unfavorable for healthyly, and taste seriously changes, and (saline taste is heavy; The local flavor of pickles itself is covered); Even so, it is still guaranteed the quality and requires high, value preserving phase weak point, is not suitable for the industrialization long-distance transport and the sale of putting on the shelf for a long time; The gross distortion of kimchi products own, change color is obvious, almost completely loses the original pattern of raw material, and pattern color and luster etc. is difficult to attractive; Nutriment is lost in a large number, basically only surplus at last taste and do not had nutritive value.
Summary of the invention
An object of the present invention is: propose that a kind of nutriment keeps basically, outward appearance is good, the kimchi products of long shelf-life, unharmful substance nitrite;
Another purpose of the present invention is, proposes a kind of fast simply, is fit to industrial-scale production, sale, can prepare the method for above-mentioned pickles;
The 3rd purpose of the present invention is to propose a kind of special-purpose formulation of flavoring liquid that possesses traditional Chinese pickle flavor mouthfeel of preparing under these conditions.
The object of the invention realizes through following technical proposals:
A kind of Chinese style pickles, said pickles are after fresh pickles raw material is added the flavoring dipping, to process through freezing vacuum drying again.
As preferably, after said fresh pickles raw material adds flavoring, under-30～-20 ℃, to freeze more than 8 hours, the moisture mass percent of pickles finished product is below 5% after the vacuum drying.
As preferably, said flavoring is made up of baste and lactose.
Preferred as further, the recipe ingredient of said baste and percentage by weight thereof are:
Salt 7.7
Tomato sauce 14.7
Monosodium glutamate 10.6
Honey 10.2
Garlic 9.1
Ginger 0.3
Pimiento 1.3
Capsicum red pigment 0.9
Alcohol 2.2
Hydrolyzed vegetable protein 4.2
Dried scallop powder 0.6
I+G 0.6
Vitamin C 2.3
Citric acid 0.3
Surplus is a water.
5, Chinese style pickles as claimed in claim 4 is characterized in that: the fresh pickles raw material of every 4kg adds the 987g baste, and the 90g lactose.
A kind of above-mentioned Chinese style pickle preparation method may further comprise the steps successively:
1) pretreatment of raw material;
2) blanching: with the blanching 30～60 seconds in the water more than 90 ℃ of pretreated raw material;
Compare prior art, fresh feed is removed a part with salted back give birth to flavor, add a large amount of auxiliary materials again,, give birth to flavor and just all remove, both destroyed the nutriment and fresh, the original mouthfeel of raw material, lose time very much again and the space through after 5-7 days the fermentation.And directly fast blanching slaking of the present invention had both kept the nutriment and fresh, the original mouthfeel of raw material, and was simple again, efficient, simultaneously can also sterilization, and killing three birds with one stone.
3) cooling: the raw material cold water after the blanching is cooled to 20～30 ℃ rapidly;
The present invention through blanching after rapidly the cooling, can make the pickles mouthfeel clear and melodious.
4) dehydration: cooled raw material is removed surface water;
In the tradition making process of pickled, thereby the purpose that is to use salt to pickle to reach dehydration in tens of hours; The present invention passes through centrifugal dehydrator after blanching, large quantity of moisture is sloughed.The nutriment and fresh, the original mouthfeel that can keep raw material as much as possible, simultaneously better effects if, efficient are higher, are convenient to the tasty of back flavoring again more.
5) seasoning: in dehydrated raw material, add baste and fully mix;
6) secondary seasoning: the semi-finished product after the seasoning are added lactose fully mix;
Compare the direct seasoning fermentation of conventional method, the present invention is seasoning at twice, after a seasoning; Condiment makes it tasty attached to product surface, but this moment, color and luster was relatively dimer; Through secondary seasoning, added lactose, both seasoning thus; It forms the skin that one deck is rich in gloss attached to the flavoring surface simultaneously.
7) dipping: the semi-finished product behind the secondary seasoning were left standstill 50～70 minutes;
Traditional handicraft generally need be pickled 5-7 days, and the present invention only needs 50-70 minute.
8) freezing: the semi-finished product after will flooding freeze more than 8 hours under-30～-20 ℃;
In-30～-20 ℃ of quick freezing repositories, product in 10 minutes rapidly from normal temperature reduce to-below 10, the moisture in the product has formed little ice crystal state, and underspeeds slow and causes volumetric expansion unlike the common slow product temperature that freezes, and makes the product distortion.
9) vacuum drying: the semi-finished product vacuum drying after freezing to moisture mass percent below 5%, is made the pickles finished product.
Under vacuum state, the low-temperature heat product is that the little ice crystal in the product is directly sublimed into steam, and product form, color, mouthfeel, nutriment are constant basically.
Said raw material is generally all kinds of vegetable melon and fruits, and is all kinds of usually in order to prepare the vegetable melon and fruit of pickles like Chinese cabbage, radish etc.;
Said pretreatment of raw material generally includes raw material arrangement (removing hair and other foreign matters and withered and yellow leaf); Clean and (at least once clean and at least once immersion cleaning towards drenching; Fully clean earth and other possible foreign material on raw material surface); Pre-sterilizing (500-550ppm liquor natrii hypochloritis soaking sterilization), cutting (machine cutting raw material becomes suitable size).
Said lactose, existing seasoning effect also makes pickled vegetable product have good gloss simultaneously.
As preferably, every 4kg dehydration raw material adds the 987g baste in the said seasoning.
Preferred as further, every 4kg dehydration raw material adds the 90g lactose in the said secondary seasoning.
A kind of special-purpose formulation of flavoring liquid of above-mentioned Chinese style pickle preparation method, each component and percentage by weight thereof are:
Salt 7.7
Tomato sauce 14.7
Monosodium glutamate 10.6
Honey 10.2
Garlic 9.1
Ginger 0.3
Pimiento 1.3
Capsicum red pigment 0.9
Alcohol 2.2
Hydrolyzed vegetable protein 4.2
Dried scallop powder 0.6
I+G 0.6
Vitamin C 2.3
Citric acid 0.3
Surplus is a water.
Said salt is commercially available salt, and main component is a sodium chloride;
Said monosodium glutamate is commercially available monosodium glutamate, and main component is a sodium glutamate;
Said hydrolyzed vegetable protein liquid be vegetable protein under the acid catalysis effect, hydrolyzed product.Its constituent mainly is an amino acid, so claim aminoacids solution again.Past attempts is claimed " flavor liquid " at home.Particularly American-European in the world, again hydrolytic liquid of plant protein and products thereof is called " HVP ".
Said dried scallop powder is disodium succinate, and food additives are used in seasoning.
Said I+G is the abbreviation that two kinds of flavor enhancements combine to take away an English alphabet, promptly 5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) with 5 ' bird sodium nucleinate-GMP (each 50% a kind of flavor enhancement of combining of DISODIUM GUANOSINE5 '-MONOPHOSPHATE).
Lower salt content in the above-mentioned prescription owing to guaranteed the shelf-life through other components, therefore can guarantee mouthfeel with lower salt content, more help health simultaneously.
Above-mentioned prescription creatively uses the unique combination of tomato sauce and other flavor enhancements (hydrolyzed vegetable protein etc.); Realize color, the local flavor of salty sauce, alec, shrimp paste etc.; Easy the to be corrupt spoilage problems of simultaneously also having avoided animal protein to bring, and acid tomato sauce also makes the shelf-life further prolong.
Above-mentioned prescription creatively uses honey to substitute traditional white sugar, on the basis that guarantees sweet taste, more because the combination of the local flavor of honey itself and other components brings the not available peculiar flavour of traditional pickles, has more nutrition simultaneously.
Above-mentioned prescription uses alcohol, has both played bactericidal action, the similar seasoning effect that has fermentation to produce simultaneously again, and because the volatility of alcohol, this bactericide can noresidue.
Above-mentioned prescription creatively uses monosodium glutamate, dried scallop powder, I+G, citric acid etc., and the local flavor of fish sauce, easy the to be corrupt spoilage problems of also having avoided animal protein to bring are simultaneously tasted with discrimination in the realization fermentation.
Above-mentioned prescription creatively uses vitamin C, has both played the seasoning effect, and Wheat Protein makes the shelf-life further prolong simultaneously, can also eliminate issuable micro-nitrite in the pickles manufacture process simultaneously.
Above-mentioned prescription creatively uses citric acid and other flavouring, and the tart flavour of realizing the long-time pickled fermented generation of fermentation pickled vegetable is main mix of flavors, and simultaneously, acid citric acid also makes the shelf-life further prolong.
Beneficial effect of the present invention:
Kimchi products of the present invention: 1, nutriment is sufficient.The salt marsh article can lose the nutriment of a large amount of raw materials itself in salting process, and product of the present invention can be preserved the nutriment more than 90% of raw material.2, outward appearance is very good.Compare with the salt marsh article, product external surfaces of the present invention is not shunk, and is smooth glossy, bright-colored.3, the shelf-life prolongs.Can reach 2 years (normal temperature condition), maximum 1 year of general salt marsh article.4, restore fast.Only needing one minute with the boiling water recovery is edible.
Pickle preparation method of the present invention: 1, fast simple, be fit to industrial-scale production, sale, can prepare the pickles of above-mentioned fine quality.
Formulation of flavoring liquid of the present invention: use unique fractions and certain content thereof; Make it can behind short time dipping, can obtain like traditional pickles technical recipe the flavor taste that just can obtain after long-time pickled fermented; On traditional basis, further promoted simultaneously its flavor taste; Traditional relatively pickles have simultaneously guaranteed that nutrition avoids the generation of harmful substance again.
The specific embodiment
Following non-limiting examples is used to explain the present invention.
A kind of Chinese style pickles, these pickles are after fresh pickles raw material is added the flavoring dipping, to process through freezing vacuum drying again.Specifically through following method preparation, its preparation method may further comprise the steps successively for it:
1) pretreatment of raw material: raw material arrangement (removing hair and other foreign matters and withered and yellow leaf); Clean and (dash for three times to drench towards the pouring platform and clean and the cleaning of ablution groove trine immersion; Fully clean earth and other possible foreign material on raw material surface); Pre-sterilizing (sterilization groove 500-550ppm liquor natrii hypochloritis soaking sterilization 3-5min), cutting (cutting machine 23*24mm vertical cut raw material).Raw material is generally all kinds of vegetable melon and fruits, and is all kinds of usually in order to prepare the vegetable melon and fruit of pickles like Chinese cabbage, radish etc.;
2) blanching: with the blanching 30～60 seconds in the water of blanching groove more than 90 ℃ of pretreated raw material; Through blanching in order to sterilization and go to give birth to.
3) cooling: the raw material cooling bath flowing water after the blanching is cooled to 20～30 ℃;
4) dehydration: with cooled raw material centrifugal dehydration unit frequency: 25HZ, the time: 60S removes surface water;
5) seasoning: in dehydrated raw material, add baste and fully mix, every 4kg dehydration raw material adds the 987g baste;
6) secondary seasoning: the semi-finished product after the seasoning are added lactose fully mix, every 4kg dehydration raw material adds the 90g lactose;
7) dipping: the semi-finished product behind the secondary seasoning were left standstill 50～70 minutes;
8) freezing: the semi-finished product after will flooding freeze more than 8 hours under-30～-20 ℃;
9) vacuum drying: the semi-finished product vacuum drying after freezing to moisture mass percent below 5%, is made the pickles finished product.
Formulation of flavoring liquid wherein, each component and percentage by weight thereof are:
Salt 7.7
Tomato sauce 14.7
Monosodium glutamate 10.6
Honey 10.2
Garlic 9.1
Ginger 0.3
Pimiento 1.3
Capsicum red pigment 0.9
Alcohol 2.2
Hydrolyzed vegetable protein 4.2
Dried scallop powder 0.6
I+G 0.6
Vitamin C 2.3
Citric acid 0.3
Surplus is a water.
Tradition pickles and Chinese style pickles of the present invention are preserved and sensory test contrast (method of testing adopts general conventional method):
1, experimental condition:
2, result of the test:
2.1 Chinese style pickles of the present invention:
2.2 traditional pickles:
3, evaluation criterion:
The above is merely preferred embodiment of the present invention, not in order to restriction the present invention, all any modifications of within spirit of the present invention and principle, being done, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (9)
1. Chinese style pickles is characterized in that: said pickles are after fresh pickles raw material is added the flavoring dipping, to process through freezing vacuum drying again.
2. Chinese style pickles as claimed in claim 1 is characterized in that: after said fresh pickles raw material adds flavoring, under-30～-20 ℃, freeze more than 8 hours, the moisture mass percent of pickles finished product is below 5% after the vacuum drying.
3. Chinese style pickles as claimed in claim 1 is characterized in that: said flavoring is made up of baste and lactose.
4. Chinese style pickles as claimed in claim 3 is characterized in that: the recipe ingredient of said baste and percentage by weight thereof are:
Salt 7.7
Tomato sauce 14.7
Monosodium glutamate 10.6
Honey 10.2
Garlic 9.1
Ginger 0.3
Pimiento 1.3
Capsicum red pigment 0.9
Alcohol 2.2
Hydrolyzed vegetable protein 4.2
Dried scallop powder 0.6
I+G 0.6
Vitamin C 2.3
Citric acid 0.3
Surplus is a water.
5. Chinese style pickles as claimed in claim 4 is characterized in that: the fresh pickles raw material of every 4kg adds the 987g baste, and the 90g lactose.
6. the preparation method of Chinese style pickles is characterized in that may further comprise the steps successively:
1) pretreatment of raw material;
2) blanching: with the blanching 30～60 seconds in the water more than 90 ℃ of pretreated raw material;
3) cooling: the raw material cold water after the blanching is cooled to 20～30 ℃ rapidly;
4) dehydration: cooled raw material is removed surface water;
5) seasoning: in dehydrated raw material, add baste and fully mix;
6) secondary seasoning: the semi-finished product after the seasoning are added lactose fully mix;
7) dipping: the semi-finished product behind the secondary seasoning were left standstill 50～70 minutes;
8) freezing: the semi-finished product after will flooding freeze more than 8 hours under-30～-20 ℃;
9) vacuum drying: the semi-finished product vacuum drying after freezing to moisture mass percent below 5%, is made the pickles finished product.
7. Chinese style pickle preparation method as claimed in claim 6 is characterized in that: every 4kg dehydration raw material adds the 987g baste in the said seasoning.
8. Chinese style pickle preparation method as claimed in claim 7 is characterized in that: every 4kg dehydration raw material adds the 90g lactose in the said secondary seasoning.
9. the special-purpose formulation of flavoring liquid of the Chinese style pickle preparation method described in arbitrary claim in the claim 6 to 8 is characterized in that each component and percentage by weight thereof are:
Salt 7.7
Tomato sauce 14.7
Monosodium glutamate 10.6
Honey 10.2
Garlic 9.1
Ginger 0.3
Pimiento 1.3
Capsicum red pigment 0.9
Alcohol 2.2
Hydrolyzed vegetable protein 4.2
Dried scallop powder 0.6
I+G 0.6
Vitamin C 2.3
Citric acid 0.3
Surplus is a water.
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103549351A (en) * | 2013-11-14 | 2014-02-05 | 贵州李记食品有限公司 | Multi-flavor pickled vegetables and preparation method thereof |
| CN104905200A (en) * | 2015-05-28 | 2015-09-16 | 增城华栋调味品有限公司 | Pickled vegetable flavor seasoning and preparation method thereof |
| CN105310037A (en) * | 2015-11-11 | 2016-02-10 | 黄林海 | Intelligent pretreatment method for sour-and-hot fermented pickle |
| CN105310036A (en) * | 2015-11-11 | 2016-02-10 | 黄林海 | Intelligent preparation method of sour-and-hot fermented pickle |
| CN106174265A (en) * | 2016-07-15 | 2016-12-07 | 昆明理工大学 | A kind of yam bean Pickles are dry and preparation method thereof |
| CN106174264A (en) * | 2016-07-15 | 2016-12-07 | 昆明理工大学 | A kind of yam bean Pickles cold-dry powder and preparation method thereof |
| CN107594435A (en) * | 2017-11-06 | 2018-01-19 | 四川东坡中国泡菜产业技术研究院 | A kind of preparation method of tubers instant pickled vegetable and combinations thereof |
| TWI650081B (en) * | 2013-07-26 | 2019-02-11 | Ｃｊ第一製糖股份有限公司 | Method for preparing vegetable topping with extended shelf life |
| CN109645406A (en) * | 2018-12-12 | 2019-04-19 | 天津谦德食品股份有限公司 | A kind of pickles of lemon flavor |
| CN113208074A (en) * | 2021-05-21 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of roxburgh rose golden soup pickled Chinese cabbage |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| TWI650081B (en) * | 2013-07-26 | 2019-02-11 | Ｃｊ第一製糖股份有限公司 | Method for preparing vegetable topping with extended shelf life |
| CN103549351A (en) * | 2013-11-14 | 2014-02-05 | 贵州李记食品有限公司 | Multi-flavor pickled vegetables and preparation method thereof |
| CN104905200A (en) * | 2015-05-28 | 2015-09-16 | 增城华栋调味品有限公司 | Pickled vegetable flavor seasoning and preparation method thereof |
| CN105310037A (en) * | 2015-11-11 | 2016-02-10 | 黄林海 | Intelligent pretreatment method for sour-and-hot fermented pickle |
| CN105310036A (en) * | 2015-11-11 | 2016-02-10 | 黄林海 | Intelligent preparation method of sour-and-hot fermented pickle |
| CN106174265A (en) * | 2016-07-15 | 2016-12-07 | 昆明理工大学 | A kind of yam bean Pickles are dry and preparation method thereof |
| CN106174264A (en) * | 2016-07-15 | 2016-12-07 | 昆明理工大学 | A kind of yam bean Pickles cold-dry powder and preparation method thereof |
| CN107594435A (en) * | 2017-11-06 | 2018-01-19 | 四川东坡中国泡菜产业技术研究院 | A kind of preparation method of tubers instant pickled vegetable and combinations thereof |
| CN107594435B (en) * | 2017-11-06 | 2021-02-02 | 四川东坡中国泡菜产业技术研究院 | Preparation method and composition of tuber instant pickled vegetables |
| CN109645406A (en) * | 2018-12-12 | 2019-04-19 | 天津谦德食品股份有限公司 | A kind of pickles of lemon flavor |
| CN113208074A (en) * | 2021-05-21 | 2021-08-06 | 贵州芳香园民族特色食品股份有限公司 | Processing technology of roxburgh rose golden soup pickled Chinese cabbage |
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| CN102551008B (en) | 2013-07-10 |
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