CN103251008B - Preparation method of active lactobacillus pickle pickling liquor - Google Patents
Preparation method of active lactobacillus pickle pickling liquor Download PDFInfo
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Abstract
Belonging to the technical fields of biology and food, the invention relates to a preparation method of an active lactobacillus pickle pickling liquor. The method includes: taking a fermentation pickling solution of pickled pepper, a fermentation pickling solution of pickled capsicum frutescens and cold boiled water as raw material water, subjecting the pickling solutions to rough filtration, and mixing them with the cold boiled water uniformly, then carrying out cooling and high speed centrifugation degerming, and adding a direct vat set lactobacillus starter, thus obtaining the pickling liquor. The method provided in the invention realizes standardized preparation of pickling liquor, ensures the viable count of lactobacilli in the pickling liquor, endows the newly prepared pickling liquor with the flavor of aged pickling liquor and better flavor. At the same time, the use problem of the pickling solutions of pepper and capsicum frutescens is solved, the environmental pollution caused by emission and the potential safety hazard caused by repeated use in the next year can be avoided, so that the biological safety, quality and homogeneity of the product are significantly improved. Further, upgrading and industrial, large-scale and standardized production of traditional active lactobacillus pickles can be realized.
Description
Technical field
The present invention relates to a kind of preparation method of pickles brew water, especially a kind of preparation and processing method of making biodiasmin pickles use brew water, belongs to biology and food technology field.
Background technology
Pickles, Sichuan Style mainly refers to the fermented vegetable made from traditional altar foam method formula in Chengdu Basin and even Sichuan the whole province; the mode of its making has two kinds: a kind of to be that vegetable raw-material to producing season carries out less salt lactic acid bacteria long-time (more than 30 days), the degree of depth fermentation of small-scaleization brewed; there is peracid, less salt, without the feature of residual sugar; locals is commonly called as " old pickles ", is mainly used for the cooking of Sichuan cuisine.Another is to select vegetables in season, a small amount of short time less salt, shallow degree lactobacillus-fermented mode, feature is the fermentation of 4～12 hours, indivedual kinds need 1～2 day, there is active lactic acid bacterial content high, the feature that vitamins and other nutritious components is abundant, because the short locals of fermentation time is commonly called as " pickles of having a bath ".
The pickles that two kinds of modes are made are all used pickles water to make, pickles water plays system and generally selects cold boiling water, salt, spice preparation, add vegetables brewed, the new general local flavor of pickles water rising is all not so good, needs above repeatedly brewed in 5 days could form good local flavor.Therefore also have and when playing pickles water processed, go to want a bit old pickles water of the reasonable bubble altar of others' local flavor to join in the pickles water of new system, formation local flavor that can be very fast, its essence is the lactic acid bacteria culturers that inoculation is good.If traditional pickles water from system start not have the problem local flavor generally can use down always, the pickles water of managing well has generally had twenty or thirty year, the pickles water of the like high mountain temple that indivedual time is long has reached 40 or five ten years.
Along with expanding economy, traditional pickled vegetable product has carried out industrialization upgrading because of the demand in market, the pickles processing of two kinds of modes is because of the reason of technology, the old pickles of degree of depth fermentation are developed rapidly, but along with the continuation of product scale expands, the raw material of goods is made scale also in continuous expansion, in order to guarantee the Quality Safety of raw material, also there is the variation of essence in production method, raw material adopts the low fermentation mode of high salt to make, even a lot of products have developed into azymic goods, kimchi products has lost the ferment making of traditional approach and has been rich in the feature of biodiasmin, become pure seasoning dish.
Consumer, solved substantially have enough to eat and wear in the situation that, safety to product, it is more urgent that nutritional requirement also can become, demand due to market, containing biodiasmin, shallow degree fermentation, " pickles of the having a bath " product that is rich in vitamin just becomes the target of enterprise development, similarly the development of product Pickles is also for the development in its market has indicated direction, but only according to traditional preparation method, produce, be only suitable for a small amount of pickled vegetable making containing biodiasmin, large-scale its product property of making is uncontrollable, therefore, want industrialization, scale, standardization making contains biodiasmin, low fermentation, be rich in the kimchi products of vitamin, just must carry out technological innovation, the manufacturing technology of formation system is that it is inevitable, wherein pickles brew water plays again very important effect in pickled vegetable making, be directly connected to the quality of pickles.
Summary of the invention
The present invention is intended to solve the existing pickles containing biodiasmin and can only small amount produces, brew water local flavor is not good enough, the pickle lactic acid bacteria content of producing is low, vitamins and other nutritious components is lost the problems such as serious, provide a kind of ultracentrifugal degerming treatment technology and direct putting type lactobacillus-fermented technology utilized, by adopting the pickled water of sapid capsicum fermented vegetable to prepare the method for biodiasmin pickles brew water.The method can realize the upgrading of traditional biodiasmin pickles and industrialization, scale, standardized production.
For solving the problems of the technologies described above, the technical scheme that the present invention takes is as follows:
A preparation method for biodiasmin pickles brew water, is characterized in that: comprise the detection of the definite and index of following processing step: A, raw water
Take pickling pepper water, bubble millet green pepper water, cold boiling water is raw water, after pickling pepper water, the uniform sampling of bubble millet green pepper water, carry out respectively the detection of total acid, salt, residual sugar index, the salt content that requires pickling pepper water is 11.50～13.50%, total acid content is 1.20～1.80%, residual sugar content is less than 0.25%, the salt content of bubble millet green pepper water is 7.50～8.50%, total acid content is 1.00～1.50%, residual sugar content is less than 0.25%, and described content is weight ratio;
The filtration of B, raw water and the preparation of brew water
First the pickling pepper water in raw water, bubble millet green pepper water are crossed respectively to 100 object screen pack or filters, to remove large particulate matter, then two kinds of capsicum waters are mixed and add cold boiling water again to mix simultaneously, arrive biodiasmin pickles brew water;
Described pickling pepper water, bubble millet green pepper water, cold boiling water are prepared by following weight ratio:
Pickling pepper water: 20.00～35.00%
Bubble millet green pepper water: 5.00～15.00%
Cold boiling water: 50.00～70.00%
C, brew water cooling
Adopt continuous or intermittent mode, in fresh-keeping warehouse, the temperature of biodiasmin pickles brew water is down to 0～10 ℃; When temperature is lower, when having reached temperature requirement, the temperature of brew water can save this procedure.
The degerming of D, brew water and stocking
Cooled biodiasmin pickles brew water is pumped into and in high speed tube centrifuge, carries out continous way degerming processing, 4～40 liters/min of charging rates, rotating speed 16000～30000r/m, make in brew water saccharomycetic content lower than 1000cfu/ml, after finishing dealing with, then brew water is put into the fresh-keeping warehouse of 0～10 ℃ and stock;
The allotment of E, brew water and use
The biodiasmin pickles brew water metering of stocking is put into round, then add the direct putting type lactic acid bacteria fermenting agent activating solution being prepared into by direct putting type lactic acid bacteria fermenting agent and glucose, mix and can use.
Described direct putting type lactic acid bacteria fermenting agent is selected the happy U.S. lactic acid bacteria fermenting agent of the bubble of being produced by Sichuan Gaofuji Biotechnology Co., Ltd., and its consumption is 0.50～5.00/ ten thousand of biodiasmin pickles brew water by weight.
The happy U.S. lactic acid bacteria fermenting agent of described bubble is by Lactobacillus plantarum 550(
lactobacillus plantaerun550) and Bu Shi lactobacillus 225(
lactobacillus buchneri225) the compound lactobacillus powder of making.
Described glucose is commercial pressed powder product, and its consumption is 0.30～1.00% of biodiasmin pickles brew water by weight.
Described direct putting type lactic acid bacteria fermenting agent activating solution refers to: before use the 1 hour solution through direct putting type lactic acid bacteria fermenting agent is carried out obtaining after activation processing; Concrete processing method is: first by the warm water of 30～40 ℃, glucose is deployed into the glucose syrup that concentration is G/G=2.00%, the joined glucose syrup of take is again deployed into by direct putting type lactic acid bacteria fermenting agent the bacterium powder liquid that concentration is G/G=3.00～5.00%, then in the standing 30min of temperature of 18～30 ℃, obtains direct putting type lactic acid bacteria fermenting agent activating solution.
The preparation method who steeps green pepper water described in steps A is:
Two fresh twigs of the chaste tree raw material of hot pepper are directly dropped into and had along in pickled pond, limit enters pool side and is sprinkled into without iodine common salt, until fill and press pond, first use plastic grid, with log and plank, squeeze capsicum again, add afterwards the pickled salt solution containing biodiasmin preparing, until flooded 15 centimetres of left and right of capsicum, plastic sheeting oxygen barrier fermentation for surface, then constantly by circulating barrel, carrying out brine recycling pouring pond processes, until the salt adding reaches balance substantially, static fermentation to reduced sugar is less than 0.20%, ripe, in the time of pickling pepper maturation, having formed more than 40% pickled water is pickling pepper water.
The preparation method who steeps millet green pepper water described in steps A is:
Fresh millet green pepper raw material of hot pepper is directly dropped into and had along in pickled pond, limit enters pool side and is sprinkled into without iodine common salt, until fill and press pond, first use plastic grid, with log and plank, squeeze capsicum again, add afterwards the salt solution preparing containing biodiasmin, until flooded 15 centimetres of left and right of millet green pepper, plastic sheeting oxygen barrier fermentation for surface, then constantly by circulating barrel, carrying out brine recycling pouring pond processes, until the salt adding reaches balance substantially, static fermentation to reduced sugar is less than 0.20%, ripe, the pickled water that has formed 1/3rd left and right in the time of bubble millet green pepper maturation steep millet green pepper water.
Described pouring pond refers to that by raw material water outlet after pickled extracts out and water on the raw material that pours surface, pond in the bottom from circulating barrel with water pump, and shift one's position at interval of a period of time, move out opposite, left and right or centre that Raw surface, pickled pond is adjusted at the mouth of a river.
Described in steps A, the preparation method of cold boiling water is:
Adopt drinking water boiler that drinking water is boiled, put into container and be cooled to normal temperature and get final product.
useful technique effect of the present invention shows:
1. having realized the standardization of pickles water makes
Tradition Sichuan biodiasmin pickled vegetable product, belongs to lactobacillus food.Be the altar foam method formula manufacture according to traditional natural for many years completely, goods not yet form industrialization so far.The brew water that traditional mode forms is multifarious, and brewed product is also of all kinds, cannot carry out standardized operation, therefore cannot form industry so far, but makes separately in restaurant, Sichuan and family.The present invention is mixed with brew water with the raw water of specific indexes content by specified weight ratio, has realized the standardization of biodiasmin pickles brew water and has made, for the industrialization of biodiasmin pickles lays a solid foundation.
2. promote the local flavor of environmental protection and goods
Utilize pickling pepper water and bubble millet green pepper water, solved the problem that makes full use of of pickled water, avoided discharging the environmental pollution causing and the potential safety hazard that the coming year, Reusability caused.Capsicum has and changes the function of taste and good local flavor, can make newly to join the local flavor that pickles glassware for drinking water has old pickles water, and goods local flavor better, have more characteristic.
3. guaranteed biodiasmin viable count
Traditional pickles water cannot guarantee content and the quality of its viable count, except lactic acid bacteria content is on the low side, miscellaneous bacteria and harmful bacteria on the high side, cause goods biodiasmin quantity to guarantee simultaneously.The viable count of lactobacillus that the present invention can guarantee to prepare in pickles water reaches the biodiasmin requirement in traditional high-quality pickles brew water, more than 1,000,000 cfu/g.
4. significantly improve the biological safety of goods
The spontaneous ability that does not possess formation amino acid decarboxylases and nitrate reductase of direct putting type lactic acid bacteria fermenting agent adding, spontaneously during the fermentation can not form biogenic amine and nitrite, and biogenic amine and the nitrite of other microorganisms formation of can also degrading, comparing harmful components with conventional method and obtained reduction, is only 25% left and right of industry standard.
5. improve product property and homogeneity
Method and the happy U.S. direct putting type lactic acid bacteria of bubble of having used standardization preparation pickles water, guaranteed the physical and chemical index of pickles water and stablizing of microbiological indicator, dwindled the amplitude of variation of the technical indicator of goods fermentation raw materials, and homogeneity improves.
6. in whole compound method of the present invention; each processing step becomes an integral body; interrelated; and by the control of specific process route, technological parameter and index; thereby effectively realized the upgrading of traditional biodiasmin pickles and industrialization, scale, standardized production, and obtained unforeseeable technique effect.
The specific embodiment
The preparation of embodiment mono-100kg biodiasmin pickles brew water
Pickling pepper water, millet green pepper water are crossed respectively after 100 object screen pack coarse filtration, get amount of preparation 35.00%(G/G) pickling pepper water be 35.00kg, amount of preparation 5.00%(G/G) millet green pepper water is 5.00kg, and two kinds of capsicum waters are mixed and add amount of preparation 60.00%(G/G simultaneously) cold boiling water be 60.00kg again mixing; After having prepared, obtained that 100kg is untreated but then sapid brew water enters processing links.
The preparation of embodiment bis-1000kg biodiasmin pickles brew water
Pickling pepper water is crossed after 100 object filter coarse filtration, get the 20.00%(G/G of amount of preparation) be 200.00kg pickling pepper water, millet green pepper water is crossed after 100 object filter coarse filtration, get the 15.00%(G/G of amount of preparation) be 150.00kg millet green pepper water, two kinds of capsicum waters are mixed and add amount of preparation 65.00%(G/G simultaneously) cold boiling water be 650.00kg again mixing; After having prepared, obtained that 1000kg is untreated but then sapid brew water enters processing links.
The preparation of embodiment tri-100kg biodiasmin pickles brew water
Pickling pepper water, millet green pepper water are crossed respectively after 100 object screen pack coarse filtration, get amount of preparation 25.00%(G/G) pickling pepper water be 25.00kg, amount of preparation 10.00%(G/G) millet green pepper water is 10.00kg, and two kinds of capsicum waters are mixed and add amount of preparation 65.00%(G/G simultaneously) cold boiling water be 65.00kg again mixing; After having prepared, obtained that 100kg is untreated but then sapid brew water enters processing links.
The preparation of embodiment tetra-100kg biodiasmin pickles brew water
Pickling pepper water, millet green pepper water are crossed respectively after 100 object screen pack coarse filtration, get amount of preparation 20.00%(G/G) pickling pepper water be 20.00kg, amount of preparation 10.00%(G/G) millet green pepper water is 10.00kg, and two kinds of capsicum waters are mixed and add amount of preparation 70.00%(G/G simultaneously) cold boiling water be 70.00kg again mixing; After having prepared, obtained that 100kg is untreated but then sapid brew water enters processing links.
The preparation of embodiment five 100kg biodiasmin pickles brew water
Pickling pepper water, millet green pepper water are crossed respectively after 100 object screen pack coarse filtration, get amount of preparation 35.00%(G/G) pickling pepper water be 35.00kg, amount of preparation 15.00%(G/G) millet green pepper water is 15.00kg, and two kinds of capsicum waters are mixed and add amount of preparation 50.00%(G/G simultaneously) cold boiling water be 50.00kg again mixing; After having prepared, obtained that 100kg is untreated but then sapid brew water enters processing links.
The processing of embodiment six 100kg biodiasmin pickles brew water
The brew water 100kg that gets embodiment mono-preparation is down to 0～10 ℃ by its temperature in fresh-keeping warehouse; Cooled brew water is wriggled to pump into and in high-velocity tube formula centrifuge, carry out continous way degerming processing, charging rate 4L/m, rotating speed 16000r/m, make in brew water saccharomycete content lower than 1000cfu/ml, after finishing dealing with, then brew water is put into the fresh-keeping warehouse of 0～10 ℃ and stock; The 100kg brew water of stocking is respectively charged in 2 fermentation bubble altars, every altar 50kg, then every altar adds the direct putting type lactic acid bacteria fermenting agent activating solution being prepared into by direct putting type lactic acid bacteria fermenting agent and glucose, mixes and can carry out the making of biodiasmin pickles.
Described direct putting type lactic acid bacteria fermenting agent activating solution refers to: before use the 1 hour solution through direct putting type lactic acid bacteria fermenting agent is carried out obtaining after activation processing; Concrete processing method is: first by the warm water of 30～40 ℃, glucose is deployed into the glucose syrup that concentration is G/G=2.00%, the joined glucose syrup of take is again deployed into by direct putting type lactic acid bacteria fermenting agent the bacterium powder liquid that concentration is G/G=3.00～5.00%, then in the standing 30min of temperature of 18～30 ℃, obtains direct putting type lactic acid bacteria fermenting agent activating solution;
The consumption of described direct putting type lactic acid bacteria fermenting agent is that 0.30/ ten thousand (G/G) is 1.50g, and the consumption of glucose is 0.50%(G/G) be 0.25kg.
The processing of embodiment seven 1000kg biodiasmin pickles brew water
The brew water 1000kg that gets embodiment bis-preparations is down to 0～10 ℃ by its temperature in fresh-keeping warehouse; Cooled brew water is wriggled to pump into and in high-velocity tube formula centrifuge, carry out continous way degerming processing, charging rate 40L/m, rotating speed 30000r/m, make in brew water saccharomycete content lower than 1000cfu/ml, after finishing dealing with, then brew water is put into the fresh-keeping warehouse of 0～10 ℃ and stock; The 1000kg brew water of stocking is respectively charged in 20 fermentation bubble altars, every altar 50kg, then every altar adds the direct putting type lactic acid bacteria fermenting agent activating solution being prepared into by direct putting type lactic acid bacteria fermenting agent and glucose, mixes and can carry out the making of biodiasmin pickles.
Described direct putting type lactic acid bacteria fermenting agent activating solution refers to: before use the 1 hour solution through direct putting type lactic acid bacteria fermenting agent is carried out obtaining after activation processing; Concrete processing method is: first by the warm water of 30～40 ℃, glucose is deployed into the glucose syrup that concentration is G/G=2.00%, the joined glucose syrup of take is again deployed into by direct putting type lactic acid bacteria fermenting agent the bacterium powder liquid that concentration is G/G=3.00～5.00%, then in the standing 30min of temperature of 18～30 ℃, obtains direct putting type lactic acid bacteria fermenting agent activating solution;
The consumption of described direct putting type lactic acid bacteria fermenting agent is that 5.00/ ten thousand (G/G) is 25.00g, and the consumption of glucose is 1.00%(G/G) be 0.50kg.
The preparation of 89 grams of happy U.S. direct putting type lactic acid bacteria fermenting agent activating solutions of bubble of embodiment
Getting 6 grams of glucose adds in the warm water of 30～40 ℃ of 300ml, being deployed into concentration is 2.00%(G/G) glucose syrup, again 9 grams of happy U.S. direct putting type lactic acid bacteria fermenting agents of bubble are added in joined 300ml glucose syrup, to be deployed into concentration be 3.00%(G/G) bacterium powder liquid, then temperature is controlled to 18～30 ℃ and carries out standing processing, after 30min, obtain direct putting type lactic acid bacteria fermenting agent activating solution.
The preparation of 9 100 grams of happy U.S. direct putting type lactic acid bacteria fermenting agent activating solutions of bubble of embodiment
Getting 40 grams of glucose adds in the warm water of 30～40 ℃ of 2000ml, being deployed into concentration is 2.00%(G/G) glucose syrup, again 100 grams of happy U.S. direct putting type lactic acid bacteria fermenting agents of bubble are added in joined 2000ml glucose syrup, to be deployed into concentration be 5.00%(G/G) bacterium powder liquid, then temperature is controlled to 18～30 ℃ and carries out standing processing, after 30min, obtain direct putting type lactic acid bacteria fermenting agent activating solution.
From above embodiment, further illustrating the useful technique effect that the present invention gives prominence to shows:
1. realized the standardization preparation of pickles water
According to the taste of goods, require to select appropriate proportioning ratio and processing method standardization to make pickles water according to ratio range, guaranteed the making difference not varying with each individual.
2. promote the local flavor of environmental protection and goods
Solve the use problem of capsicum and the pickled water of millet green pepper, avoided discharging the environmental pollution causing and the potential safety hazard that the coming year, Reusability caused.Capsicum has and changes the function of taste and good local flavor, can make goods local flavor better, have more characteristic.
Claims (5)
1. a preparation method for biodiasmin pickles brew water, is characterized in that: comprise following processing step:
The detection of the definite and index of A, raw water
Take pickling pepper water, bubble millet green pepper water, cold boiling water is raw water, after pickling pepper water, the uniform sampling of bubble millet green pepper water, carry out respectively the detection of total acid, salt, residual sugar index, by weight, the salt content of pickling pepper water is 11.50～13.50%, total acid content is 1.20～1.80%, residual sugar content is less than 0.25%, the salt content of bubble millet green pepper water is 7.50～8.50%, total acid content is 1.00～1.50%, and residual sugar content is less than 0.25%;
The filtration of B, raw water and the preparation of brew water
First the pickling pepper water in raw water, bubble millet green pepper water are crossed respectively to 100 object screen pack or filters, remove large particulate matter, then two kinds of capsicum waters are mixed and add cold boiling water again to mix simultaneously, obtain brew water;
Described pickling pepper water, bubble millet green pepper water, cold boiling water are prepared by following weight ratio:
Pickling pepper water: 20.00～35.00%
Bubble millet green pepper water: 5.00～15.00%
Cold boiling water: 50.00～70.00%
C, brew water cooling
Adopt continuous or intermittent mode, in fresh-keeping warehouse, the temperature of brew water is down to 0～10 ℃;
The degerming of D, brew water and stocking
Cooled brew water is pumped into and in high speed tube centrifuge, carries out continous way degerming processing, 4～40 liters/min of charging rates, rotating speed 16000～30000r/m, make in brew water saccharomycetic content lower than 1000cfu/ml, after finishing dealing with, then brew water is put into the fresh-keeping warehouse of 0～10 ℃ and stock;
The allotment of E, brew water and use
The brew water metering of stocking is put into round, then add the direct putting type lactic acid bacteria fermenting agent activating solution being prepared into by direct putting type lactic acid bacteria fermenting agent and glucose, mix and obtain spendable biodiasmin pickles brew water;
Described in steps A, the preparation method of pickling pepper water is:
Two fresh twigs of the chaste tree raw material of hot pepper are directly dropped into and had along in pickled pond, limit enters pool side and is sprinkled into without iodine common salt, until fill and press pond, first use plastic grid, with log and plank, squeeze capsicum again, add afterwards the pickled salt solution containing biodiasmin preparing, until flooded 15 centimetres of left and right of capsicum, plastic sheeting oxygen barrier fermentation for surface, then constantly by circulating barrel, carrying out brine recycling pouring pond processes, until the salt adding reaches balance substantially, static fermentation to reduced sugar is less than 0.20%, ripe, in the time of pickling pepper maturation, having formed more than 40% pickled water is pickling pepper water,
The preparation method who steeps millet green pepper water described in steps A is:
Fresh millet green pepper raw material of hot pepper is directly dropped into and had along in pickled pond, limit enters pool side and is sprinkled into without iodine common salt, until fill and press pond, first use plastic grid, with log and plank, squeeze capsicum again, add afterwards the salt solution preparing containing biodiasmin, until flooded 15 centimetres of left and right of millet green pepper, plastic sheeting oxygen barrier fermentation for surface, then constantly by circulating barrel, carrying out brine recycling pouring pond processes, until the salt adding reaches balance substantially, static fermentation to reduced sugar is less than 0.20%, ripe, in the time of bubble millet green pepper maturation, form 1/3rd pickled water and steeped millet green pepper water.
2. the preparation method of a kind of biodiasmin pickles brew water according to claim 1, it is characterized in that: described pouring pond refers to that by raw material water outlet after pickled extracts out and water on the raw material that pours surface, pond in the bottom from circulating barrel with water pump, and shift one's position at interval of a period of time, move out opposite, left and right or centre that Raw surface, pickled pond is adjusted at the mouth of a river.
3. the preparation method of a kind of biodiasmin pickles brew water according to claim 1, is characterized in that: described in step e, the consumption of direct putting type lactic acid bacteria fermenting agent is by weight being 0.50～5.00/ ten thousand of biodiasmin pickles brew water.
4. the preparation method of a kind of biodiasmin pickles brew water according to claim 1, is characterized in that: described in step e, the consumption of glucose is by weight being 0.30～1.00% of biodiasmin pickles brew water.
5. the preparation method of a kind of biodiasmin pickles brew water according to claim 1, is characterized in that: described in step e, direct putting type lactic acid bacteria fermenting agent activating solution refers to: before use the 1 hour solution through direct putting type lactic acid bacteria fermenting agent is carried out obtaining after activation processing; Concrete processing method is: first by the warm water of 30～40 ℃, glucose is deployed into the glucose syrup that concentration is G/G=2.00%, the joined glucose syrup of take is again deployed into by direct putting type lactic acid bacteria fermenting agent the bacterium powder liquid that concentration is G/G=3.00～5.00%, then in the standing 30min of temperature of 18～30 ℃ and get final product.
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| CN105211804A (en) * | 2015-11-09 | 2016-01-06 | 四川高福记生物科技有限公司 | The preparation technology of a kind of fresh bubble carrot |
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| CN106616460A (en) * | 2016-12-25 | 2017-05-10 | 滁州学院 | Preparation method of instant black-bone chicken legs with pickled chili peppers |
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