CN103315324A - Chinese Euroleon preserving method - Google Patents

Chinese Euroleon preserving method Download PDF

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Publication number
CN103315324A
CN103315324A CN201310291781XA CN201310291781A CN103315324A CN 103315324 A CN103315324 A CN 103315324A CN 201310291781X A CN201310291781X A CN 201310291781XA CN 201310291781 A CN201310291781 A CN 201310291781A CN 103315324 A CN103315324 A CN 103315324A
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altar
chinese
clear water
myrmeleontid larva
euroleon
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CN201310291781XA
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Chinese (zh)
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CN103315324B (en
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冉芬
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重庆市蓬江食品有限公司
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Abstract

A Chinese Euroleon preserving method is characterized in that the processing of Chinese Euroleon below 24h after digging realizes the no nutrient loss and original flavor maintenance of Chinese Euroleon; the direct blanching and water cooling makes the heating and cooling processes rapidly keep away from a 45-75DEG C temperature range, effectively inhibit the activity of polyphenoloxidase and ensures the original color of the Chinese Euroleon; the adoption of an ageing liquid and the addition of a Kaoliang spirit make the preserved Chinese Euroleon have a mellow taste and accelerate the preserving speed; the adoption of rod chilli, ginger, Kaempferia galanga L., garlic, star anise, Chinese prickly ash and fennel can adjust the taste and effectively prolong the shelf lives of preserved Chinese Euroleon products; the only adoption of well water or spring water guarantees the flavor of the Chinese Euroleon, effectively maintain the preserving microenvironment, and guarantees the normal implementation of the preserving process; and the obtained processed Chinese Euroleon has the characteristics of plump form, crystal clear appearance, mellow and fascinated fragrance, and crisp and tasty taste.

Description

The method for salting of myrmeleontid larva

Technical field

The present invention relates to the method for salting of a kind of method for salting of pickles, particularly a kind of myrmeleontid larva.

Background technology

Myrmeleontid larva plant nature and flavor are sweet flat, enter lung, the spleen channel, and the function of moistening lung kidney-nourishing, nourishing yin and supplementing blood is arranged.Can treat the illnesss such as asthma, cough due to deficiency of the lung, lumbago due to the kidney deficiency, scrofula, hemoptysis of pulmonary tuberculosis.China cultivates from ancient times, is distributed in the various places, north and south.Myrmeleontid larva belongs to the annual herb plant that can form underground stem tuber in the Labiatae wood genus.Shallow root, root is long only 10 centimetres.The aerial stem of plant is upright, and ground contacting portion is given birth to adventitious root successively, and sprout tillers is strong.Under ground portion generation stolon, ultimate swelling form silkworm chrysalis shape stem tuber.Myrmeleontid larva moisture content 60.8%, protein 4.1%, fat 0.3%, carbohydrate 23.0%, crude fibre 1.6%.The stem tuber meat of myrmeleontid larva is tender and crisp, can preserved fruit processed, and saucing, souse.Contain amino acid more than 0.18%, sugar about 10% after pickled through processing.

Myrmeleontid larva is not only nutritious, and special fragrance is arranged, and matter is soft lightly seasoned thin, and prepared food is thin-skinned, and matter is tender and crisp after the processing, and color is clean, and shape is attractive in appearance, is the good merchantable brand of going with rice or bread; But myrmeleontid larva be difficult for to be preserved, and apt to deteriorate rotting in order to prolong its shelf-life, among the peoplely usually is used for making pickles, but the time has been grown or easy flavescence blackout, and quality is felt like jelly, and loses a large amount of nutritional labelings.

Summary of the invention

Technical problem to be solved by this invention is: for the deficiencies in the prior art, with the technical problem that positive, succinct language reflection will solve, then explanation solves effect.

For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of method for salting of myrmeleontid larva, it is characterized in that concrete steps are as follows:

⑴ clean classification: put in the cool after myrmeleontid larva is excavated and directly cleaned with clear water in 24 hours, then put in order according to the specification classification.

⑵ blanching: clear water is boiled, then put into myrmeleontid larva, keeping water temperature is 100 ℃, and continues 4-6 minute.

⑶ water-cooled: the myrmeleontid larva taking-up is also put into the clear water of temperature between 5 ℃-20 ℃ immediately, until the temperature of myrmeleontid larva is lower than 30 ℃.

⑷ draining: the myrmeleontid larva taking-up is drained surface moisture.

⑸ salt down in advance: clear water is boiled cooling, add salt, making brine strength is 9%-10%; Myrmeleontid larva after will drying submerges below the saline solution water surface 5cm, and keeps 24 hours.

⑹ clean and to select materials: remove foreign matter, impurity and with the myrmeleontid larva of macula lutea, scab, blackspot, small holes caused by worms and mashed scar, rinse well with clear water, put infusion behind the drain well in storage.

⑺ prepare pickling liquid: get used unmetamorphosed old bubble liquid and pour in the large altar, then clear water being boiled the Cold Boiling water that but obtains after cold pours in the altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for the 22%-25% of large altar volume, then add salt, the brine concentration that makes mixed liquor is 6.5%-7.5%, and then add liquor made from sorghum 1%-1.5%, white granulated sugar 2%-2.5%, rod chilli or pimiento 8%-10% according to the weight ratio of mixed liquor, ginger 1.2%-1.5%, kaempferia galamga 1.2%-1.5%, cassia bark 1.2%-1.5%, garlic 1.2%-1.5%, anistree 0.2%-0.5%, Chinese prickly ash 1.2%-1.5%, fennel 1.2%-1.5% is controlled at pH value in the scope of 3.0-4.4.

⑻ fill altar: the myrmeleontid larva after will salting down is in advance put into altar, and myrmeleontid larva is submerged below the pickling liquid liquid level 5cm, then covers altar lid, adds clear water in the edge of altar mouth groove, makes the altar lid mouth clear water liquid level 2-5cm that submerges, and the altar mouth is sealed.

⑼ infusion management: every three days, pickle jar pH value and salinity are detected, control PH is in the 4-7 scope, in the salinity 5%-7% scope; When the living peanut film of pickle jar, change immediately infusion liquid.

Fermentation: keep large altar external environment temperature between 5 ℃-25 ℃, myrmeleontid larva was fermented in altar 3-8 days; Fermentation time is according to the content decision of old bubble liquid in the pickling liquid, and the fermentation time that old bubble liquid hold-up is many is short.

Join soup stock: clear water is boiled, and the white sugar of adding 5% is modulated into soup stock in boiling water, and again cooling adds lactic acid and adjusts ph in the scope of 6-6.5, and the myrmeleontid larva of pickling is put into soup stock.

⑽ pack warehouse-in: with myrmeleontid larva together with soup stock by specification metering evenly, in the packing container of packing into, vacuum-pumping and sealing then; Sterilization is 10-20 minute under 121 ℃ of temperature, and then back-pressure is cooled to normal temperature, again with the packaging products in boxes warehouse-in that is up to the standards.

Described clear water refers to well water or mountain spring water.

In the methods of the invention, guarantee that at first myrmeleontid larva namely begins processing in 24 hours after excavating, the interior contained nutrient of myrmeleontid larva own is not run off, keep better original local flavor; Myrmeleontid larva is directly carried out blanching and water-cooled, make the process of its intensification and cooling avoid rapidly 45 ℃-75 ℃ temperature range, activity that can the establishment polyphenol oxidase guarantees that myrmeleontid larva keeps original color; Adopt old bubble liquid and add liquor made from sorghum to make the myrmeleontid larva taste after pickling more mellow, and accelerate curing speed; In pickling liquid, adopt rod chilli, ginger, kaempferia galamga, cassia bark, garlic, anise, Chinese prickly ash and fennel to be not only in order to adjust taste, the more important thing is and adopt natural material can effectively prolong the shelf-life of myrmeleontid larva curing food by suitable proportioning; Only adopt well water or mountain spring water not only can guarantee the local flavor of myrmeleontid larva in the method, can also effectively safeguard and pickle microenvironment, guarantee normally carrying out of curing process; Through the myrmeleontid larva form of like this processing fullly, glittering and translucent, aromatic be bent on, fresh and crisp.

The specific embodiment

The invention will be further described below in conjunction with embodiment, and following examples are intended to illustrate the present invention rather than limitation of the invention further, should not limit protection scope of the present invention with this.

Embodiment 1.

Put in the cool after myrmeleontid larva excavated, and in 24 hours, directly clean with clear water, then put in order according to the specification classification; Then clear water is boiled, put into myrmeleontid larva, keeping water temperature is 100 ℃, and continues 4 minutes; Myrmeleontid larva is taken out and puts into immediately temperature and be 5 ℃ clear water, until the temperature of myrmeleontid larva is 20 ℃; Again myrmeleontid larva is taken out and drain surface moisture; Then salt down in advance, clear water is boiled cooling, add salt, making brine strength is 9%; Myrmeleontid larva after will drying submerges below the saline solution water surface 5cm, and keeps 24 hours; And then clean and remove foreign matter, impurity and with the myrmeleontid larva of macula lutea, scab, blackspot, small holes caused by worms and mashed scar, rinse well with clear water, put infusion behind the drain well in storage; Then prepare pickling liquid, getting used unmetamorphosed old bubble liquid pours in the large altar, then clear water is boiled the Cold Boiling water that but obtains after cold and pour in the altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for 22% of large altar volume, in respect of 33kg, then add salt, the brine concentration that makes mixed liquor is 6.5%, and then adds liquor made from sorghum 0.33kg, white granulated sugar 0.66kg, rod chilli 2.64kg, ginger 0.396kg, kaempferia galamga 0.396kg, cassia bark 0.396kg, garlic 0.396kg, anistree 0.066kg, Chinese prickly ash 0.396kg, fennel 0.396kg, recording pH value is 3.0, namely makes pickling liquid; Myrmeleontid larva after salting down is in advance put into altar, and myrmeleontid larva is submerged below the pickling liquid liquid level 5cm, then cover altar lid, in the edge of altar mouth groove, add clear water, make the altar lid mouth clear water liquid level 2cm that submerges, the altar mouth is sealed; Therebetween every three days, pickle jar pH value and salinity are detected, the control pH value is 4, salinity is 5%; Keeping large altar external environment temperature is 5 ℃, and myrmeleontid larva was fermented in altar 8 days; Join at last soup stock, be about to clear water and boil, the white sugar of adding 5% is modulated into soup stock in boiling water, again cooling, and adding lactic acid adjustment pH value is 6, and the myrmeleontid larva of pickling is put into soup stock; Then with myrmeleontid larva together with soup stock by specification metering evenly, in the packing container of packing into, vacuum-pumping and sealing then; Sterilization is 10 minutes under 121 ℃ of temperature, and then back-pressure is cooled to normal temperature, again with the packaging products in boxes warehouse-in that is up to the standards.

Embodiment 2.

Put in the cool after myrmeleontid larva excavated, and in 24 hours, directly clean with clear water, then put in order according to the specification classification; Then clear water is boiled, put into myrmeleontid larva, keeping water temperature is 100 ℃, and continues 5 minutes; Myrmeleontid larva is taken out and puts into immediately temperature and be 12 ℃ clear water, until the temperature of myrmeleontid larva is 25 ℃; Again myrmeleontid larva is taken out and drain surface moisture; Then clear water is boiled cooling, add salt, making brine strength is 9.5%; Myrmeleontid larva after will drying submerges below the saline solution water surface 5cm, and keeps 24 hours; And then remove foreign matter, impurity and with the myrmeleontid larva of macula lutea, scab, blackspot, small holes caused by worms and mashed scar, rinse well with clear water, put infusion behind the drain well in storage; Bright preparation pickling liquid, getting used unmetamorphosed old bubble liquid pours in the large altar, then clear water is boiled the Cold Boiling water that but obtains after cold and pour in the altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for 23.5% of large altar volume, in respect of 47kg, then add salt, the brine concentration that makes mixed liquor is 7%, then adds liquor made from sorghum 0.6325kg, white granulated sugar 1.0575kg, pimiento 4.23kg, ginger 0.6325kg, kaempferia galamga 0.6325kg, cassia bark 0.6325kg, garlic 0.6325kg, anistree 0.1645kg, Chinese prickly ash 0.6325kg, fennel 0.6325kg, pH value is controlled to be 3.7, namely makes pickling liquid; Myrmeleontid larva after salting down is in advance put into altar, and myrmeleontid larva is submerged below the pickling liquid liquid level 5cm, then cover altar lid, in the edge of altar mouth groove, add clear water, make the altar lid mouth clear water liquid level 3.5cm that submerges, the altar mouth is sealed; Therebetween every three days, pickle jar pH value and salinity are detected, the control pH value is 5.5, salinity is 6%; When the living peanut film of pickle jar, change immediately infusion liquid; Keeping simultaneously large altar external environment temperature is 15 ℃, and myrmeleontid larva was fermented in altar 5 days; Fermentation time is according to the content decision of old bubble liquid in the pickling liquid, and the fermentation time that old bubble liquid hold-up is many is short; Join at last soup stock, be about to clear water and boil, the white sugar of adding 5% is modulated into soup stock in boiling water, again cooling, and adding lactic acid adjustment pH value is 6.25, and the myrmeleontid larva of pickling is put into soup stock; Then with myrmeleontid larva together with soup stock by specification metering evenly, in the packing container of packing into, vacuum-pumping and sealing then; Sterilization is 5 minutes under 121 ℃ of temperature, and then back-pressure is cooled to normal temperature, again with the packaging products in boxes warehouse-in that is up to the standards.

Embodiment 3.

Put in the cool after myrmeleontid larva excavated, and in 24 hours, directly clean with clear water, then put in order according to the specification classification; Then clear water is boiled, put into myrmeleontid larva, keeping water temperature is 100 ℃, and continues 6 minutes; Myrmeleontid larva is taken out and puts into immediately temperature and be 20 ℃ clear water, until the temperature of myrmeleontid larva is 29 ℃; Again myrmeleontid larva is taken out and drain surface moisture; Then clear water is boiled cooling, add salt, making brine strength is 10%; Myrmeleontid larva after will drying submerges below the saline solution water surface 5cm, and keeps 24 hours; And then remove foreign matter, impurity and with the myrmeleontid larva of macula lutea, scab, blackspot, small holes caused by worms and mashed scar, rinse well with clear water, put infusion behind the drain well in storage; Aquatic foods prepare pickling liquid again, getting used unmetamorphosed old bubble liquid pours in the large altar, then clear water is boiled the Cold Boiling water that but obtains after cold and pour in the altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for 25% of large altar volume, meter 25kg, then add salt, the brine concentration that makes mixed liquor is 7.5%, and then adds liquor made from sorghum 0.375kg, white granulated sugar 0.625kg according to the weight ratio of mixed liquor, rod chilli 2.5kg, ginger 0.375kg, kaempferia galamga 0.375kg, cassia bark 0.375kg, garlic 0.375kg, anistree 0.125kg, Chinese prickly ash 0.375kg, fennel 0.375kg, pH value is controlled at 4.4, namely makes pickling liquid; Myrmeleontid larva after salting down is in advance put into altar, and myrmeleontid larva is submerged below the pickling liquid liquid level 5cm, then cover altar lid, in the edge of altar mouth groove, add clear water, make the altar lid mouth clear water liquid level 5cm that submerges, the altar mouth is sealed; Therebetween every three days, pickle jar pH value and salinity are detected, the control pH value is 7, salinity is 7%; When the living peanut film of pickle jar, change immediately infusion liquid; Keeping simultaneously large altar external environment temperature is 25 ℃, and myrmeleontid larva was fermented in altar 3 days; Fermentation time is according to the content decision of old bubble liquid in the pickling liquid, and the fermentation time that old bubble liquid hold-up is many is short; Join at last soup stock, be about to clear water and boil, the white sugar of adding 5% is modulated into soup stock in boiling water, again cooling, and adding lactic acid adjustment pH value is 6.5, and the myrmeleontid larva of pickling is put into soup stock; Then with myrmeleontid larva together with soup stock by specification metering evenly, in the packing container of packing into, vacuum-pumping and sealing then; Sterilization is 20 minutes under 121 ℃ of temperature, and then back-pressure is cooled to normal temperature, again with the packaging products in boxes warehouse-in that is up to the standards.

Claims (1)

1. the method for salting of myrmeleontid larva is characterized in that concrete steps are as follows:
⑴ clean classification: put in the cool after myrmeleontid larva is excavated and directly cleaned with clear water in 24 hours, then put in order according to the specification classification;
⑵ blanching: clear water is boiled, then put into myrmeleontid larva, keeping water temperature is 100 ℃, and continues 4-6 minute;
⑶ water-cooled: the myrmeleontid larva taking-up is also put into the clear water of temperature between 5 ℃-20 ℃ immediately, until the temperature of myrmeleontid larva is lower than 30 ℃;
⑷ draining: the myrmeleontid larva taking-up is drained surface moisture;
⑸ salt down in advance: clear water is boiled cooling, add salt, making brine strength is 9%-10%; Myrmeleontid larva after will drying submerges below the saline solution water surface 5cm, and keeps 24 hours;
⑹ clean and to select materials: remove foreign matter, impurity and with the myrmeleontid larva of macula lutea, scab, blackspot, small holes caused by worms and mashed scar, rinse well with clear water, put infusion behind the drain well in storage;
⑺ prepare pickling liquid: get used unmetamorphosed old bubble liquid and pour in the large altar, then clear water being boiled the Cold Boiling water that but obtains after cold pours in the altar, until the mixed liquor of Cold Boiling water and old bubble liquid accounts for the 22%-25% of large altar volume, then add salt, the brine concentration that makes mixed liquor is 6.5%-7.5%, and then add liquor made from sorghum 1%-1.5%, white granulated sugar 2%-2.5%, rod chilli or pimiento 8%-10% according to the weight ratio of mixed liquor, ginger 1.2%-1.5%, kaempferia galamga 1.2%-1.5%, cassia bark 1.2%-1.5%, garlic 1.2%-1.5%, anistree 0.2%-0.5%, Chinese prickly ash 1.2%-1.5%, fennel 1.2%-1.5% is controlled at pH value in the scope of 3.0-4.4;
⑻ fill altar: the myrmeleontid larva after will salting down is in advance put into altar, and myrmeleontid larva is submerged below the pickling liquid liquid level 5cm, then covers altar lid, adds clear water in the edge of altar mouth groove, makes the altar lid mouth clear water liquid level 2-5cm that submerges, and the altar mouth is sealed;
⑼ infusion management: every three days, pickle jar pH value and salinity are detected, control PH is in the 4-7 scope, in the salinity 5%-7% scope; When the living peanut film of pickle jar, change immediately infusion liquid;
Fermentation: keep large altar external environment temperature between 5 ℃-25 ℃, myrmeleontid larva was fermented in altar 3-8 days; Fermentation time is according to the content decision of old bubble liquid in the pickling liquid, and the fermentation time that old bubble liquid hold-up is many is short;
Join soup stock: clear water is boiled, and the white sugar of adding 5% is modulated into soup stock in boiling water, and again cooling adds lactic acid and adjusts ph in the scope of 6-6.5, and the myrmeleontid larva of pickling is put into soup stock;
⑽ pack warehouse-in: with myrmeleontid larva together with soup stock by specification metering evenly, in the packing container of packing into, vacuum-pumping and sealing then; Sterilization is 10-20 minute under 121 ℃ of temperature, and then back-pressure is cooled to normal temperature, again with the packaging products in boxes warehouse-in that is up to the standards.
CN201310291781.XA 2013-07-12 2013-07-12 Chinese Euroleon preserving method CN103315324B (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN104222923A (en) * 2014-09-11 2014-12-24 重庆市黔江区仙山玉珠食品有限公司 Processing method of Chinese artichoke
CN104431908A (en) * 2014-12-25 2015-03-25 重庆市黔江区仙山玉珠食品有限公司 Method for processing pickled ginger
CN104757487A (en) * 2015-03-23 2015-07-08 金艳萍 Strawberry spicy pickled ginger and preparation method thereof
CN104757485A (en) * 2015-03-23 2015-07-08 金艳萍 Snow lotus herb cashew bouquet pickled crowndaisy chrysanthemum and preparation method thereof
CN104757484A (en) * 2015-03-23 2015-07-08 金艳萍 Chicken soup pickled sour bamboo shoot and preparation method thereof
CN104757482A (en) * 2015-03-23 2015-07-08 金艳萍 Lotus wild jujube perfumed pickled leek and preparation method thereof
CN104757483A (en) * 2015-03-23 2015-07-08 金艳萍 Duck soup hot-sour pickled vegetable and preparation method thereof
CN104757486A (en) * 2015-03-23 2015-07-08 金艳萍 Heat-clearing and fire-downbearing apricot kernel pickled parsley and preparation method thereof
CN105361056A (en) * 2015-11-20 2016-03-02 贵州务川东升生态农业开发有限公司 Processing technology of stachys sieboldii
CN105725132A (en) * 2016-02-18 2016-07-06 秀山县一步饮食文化开发有限公司 Making method for rinsed brassica chinensis var chinensis

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CN1237370A (en) * 1998-05-28 1999-12-08 向国华 Infusion processing method of Chinese artichoke
CN103039919A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Rooted vegetable black pickles and preparation method thereof
CN103039928A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Spicy black pickle and processing method thereof
CN103039926A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Fermented spiced black pickles and preparation method thereof

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Publication number Priority date Publication date Assignee Title
CN1237370A (en) * 1998-05-28 1999-12-08 向国华 Infusion processing method of Chinese artichoke
CN103039919A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Rooted vegetable black pickles and preparation method thereof
CN103039928A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Spicy black pickle and processing method thereof
CN103039926A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Fermented spiced black pickles and preparation method thereof

Cited By (13)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103689628A (en) * 2013-12-25 2014-04-02 广西博士海意信息科技有限公司 Spicy and hot salted meat or preserved meat and preparation method thereof
CN103689628B (en) * 2013-12-25 2016-02-17 广西博士海意信息科技有限公司 A kind of spicy butcher's meat or bacon and preparation method thereof
CN104222923A (en) * 2014-09-11 2014-12-24 重庆市黔江区仙山玉珠食品有限公司 Processing method of Chinese artichoke
CN104222923B (en) * 2014-09-11 2017-05-10 重庆市黔江区仙山玉珠食品有限公司 Processing method of Chinese artichoke
CN104431908A (en) * 2014-12-25 2015-03-25 重庆市黔江区仙山玉珠食品有限公司 Method for processing pickled ginger
CN104757485A (en) * 2015-03-23 2015-07-08 金艳萍 Snow lotus herb cashew bouquet pickled crowndaisy chrysanthemum and preparation method thereof
CN104757484A (en) * 2015-03-23 2015-07-08 金艳萍 Chicken soup pickled sour bamboo shoot and preparation method thereof
CN104757487A (en) * 2015-03-23 2015-07-08 金艳萍 Strawberry spicy pickled ginger and preparation method thereof
CN104757483A (en) * 2015-03-23 2015-07-08 金艳萍 Duck soup hot-sour pickled vegetable and preparation method thereof
CN104757486A (en) * 2015-03-23 2015-07-08 金艳萍 Heat-clearing and fire-downbearing apricot kernel pickled parsley and preparation method thereof
CN104757482A (en) * 2015-03-23 2015-07-08 金艳萍 Lotus wild jujube perfumed pickled leek and preparation method thereof
CN105361056A (en) * 2015-11-20 2016-03-02 贵州务川东升生态农业开发有限公司 Processing technology of stachys sieboldii
CN105725132A (en) * 2016-02-18 2016-07-06 秀山县一步饮食文化开发有限公司 Making method for rinsed brassica chinensis var chinensis

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