CN103431326A - Preparation method of sweet-sour burclover dish - Google Patents
Preparation method of sweet-sour burclover dish Download PDFInfo
- Publication number
- CN103431326A CN103431326A CN2013103778284A CN201310377828A CN103431326A CN 103431326 A CN103431326 A CN 103431326A CN 2013103778284 A CN2013103778284 A CN 2013103778284A CN 201310377828 A CN201310377828 A CN 201310377828A CN 103431326 A CN103431326 A CN 103431326A
- Authority
- CN
- China
- Prior art keywords
- sweet
- sour
- asparagus
- seedling grass
- seedling
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the technical field of food processing and particularly relates to a preparation method of a sweet-sour burclover dish. The preparation method of the sweet-sour burclover dish comprises the following steps: removing impurities of fresh needle mushroom, washing, putting the washed fresh needle mushroom into hot water and draining; removing impurities of fresh burclover, cleaning and draining the fresh burclover, carrying out color protection for 6 hours at the room temperature by utilizing a mixed liquid of a zinc chloride solution and a sodium sulfite solution, uniformly mixing the needle mushroom with the burclover, pickling for 5-7 hours at the room temperature by utilizing a salt solution, processing a mixture of the burclover and the needle mushroom for 2 hours by utilizing a monosodium glutamate solution, adding a mixed sweet-sour liquid into the mixture, carrying out sweet-sour soaking for 7 days at the room temperature, and fishing out and packaging the mixture together with a sweet-sour seasoning. The preparation method has the advantages that the operation is simple, the required time is short, and the prepared sweet-sour burclover and needle mushroom have multiple amino acids and proteins beneficial to a human body, are high in nutritive value, tender in texture and excellent in mouth feel, color and structural state, are crisp, sour, sweet and tasty and have nutritive, health-protecting, digestion-assisting, liver-spleen-stomach regulating functions.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of preparation method of sweet and sour seedling grass pickles.
Background technology
The seedling grass, have the cultivation history of more than 2100 year in China, be one of ancient vegetables of China.The seedling grass, also contain the material that somatomedin, vegetable protein etc. are useful to human body in the seedling grass.Saponin is that a kind of in the seedling grass has unique bioactivator, there is significant physiologically active, its drug effect main manifestations reduces cholesterol and lipids contents, can also stop arteriosclerotic formation, and can make established atherosclerotic plaque disappear.The physiologically active of isoflavones mainly comprise anti-cancer, anti-oxidant, delay senility, prevent and treat prostatitis, prevention of osteoporosis hyperplasia, reduce the effects such as angiocardiopathy incidence.From action and efficacy, the two matches and meets traditional Chinese medical science compatibility theory, has complementarity delaying senility, strengthen on the health cares such as immunity.Tonka-bean have the function of alleviating the Woman climacteric discomfort, and somatomedin can, for children's health care, be the composite nutrient element that supplements needed by human body.
Asparagus is a kind of timber saprophytic bacteria, has very high medicinal dietary function.The amino acid content of Asparagus is very abundant, and especially lysine and arginic content are high especially, to strengthening children ' s intelligence development, good effect is arranged.Also contain Flammulin in Asparagus, have and strengthen the resist ability of body to cancer cell.Normal food Asparagus can also reduce cholesterol, and prevention of liver disease and intestines and stomach ulcer, strengthen immunity, is applicable to hypertension, overweight people, the elderly and children edible.
The sugared marinade quality of utilizing new technology, new technology to make is tender and crisp, delicious taste, integrates salty, sour, peppery, sweet and feels, and instant, health, and the light deliciousness of mouthfeel, have the effects such as aid digestion, greasy, adjusting taste of disappearing.Its nutritive value other food especially is incomparable, particularly nutrient.But domestic most sugared marinade mostly is tubers, and its mouthfeel is harder, and taste is not good.
Current domestic seedling grass application facet is mainly to extract nutritional labeling as additive from the seedling grass, perhaps make foods packed in carton containers or vegetables edible, extracting seedling grass nutritional labeling is mainly to extract leaf protein, dietary fiber etc. to add in Flour product as additive, but lack, it is added to quantitative limitation, seedling grass foods packed in carton containers on the make can destroy the nutritional labeling of seedling grass, and mouthfeel, taste are not good.
Summary of the invention
The objective of the invention is the deficiency for solving the problems of the technologies described above, a kind of preparation method of sweet and sour seedling grass pickles is provided, its nutritive value and delicious food are manifested fully.
The present invention solves the problems of the technologies described above adopted technical scheme to be: a kind of preparation method of sweet and sour seedling grass pickles, and preparation process is as follows:
Step 1, raw material are processed: get fresh Asparagus, cut off old root, rinse well, put into 90 ~ 100 ℃ of hot water and boil 1 ~ 2 minute, pull out and immerse in cold water, pull out after cooling and drain; After getting clean the draining of fresh seedling grass rejecting impurity, with colour protecting liquid, according to 100g seedling grass, add the ratio of 100ml colour protecting liquid to add in the seedling grass, protect look 6 hours at 20 ℃ ~ 25 ℃ temperature, the liquor zinci chloridi that described colour protecting liquid is 0.1% ~ 0.3% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: the seedling grass that will process through above-mentioned steps one and Asparagus mix according to the ratio of 7:3, the saline solution that is 3% ~ 5% by mass concentration adds according to 16% ~ 25% ratio of seedling grass and Asparagus gross weight, at 20 ℃ ~ 25 ℃ temperature, pickles 5 ~ 7 hours;
Step 3, protect look: add in the mixture of seedling grass after step 2 is pickled and Asparagus by weight the ratio of 1:1 to monosodium glutamate solution, process 2 hours, afterwards seedling grass and Asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 2 ~ 5 parts to mix and makes;
Step 4, sweet and sour stain: in 100g seedling grassland material, add sugar-vinegar liquid the ratio of 100ml sugar-vinegar liquid to add in the seedling grass and Asparagus after step 3 is processed, carry out sweet and sour stain 7 days at 20 ℃ ~ 25 ℃ temperature, afterwards seedling grass and Asparagus are taken out, standby, described sugar-vinegar liquid, by the 100ml vinegar, adds 100 ~ 300g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 100 ~ 120 ℃, and add Chinese prickly ash, anise, frying 2 ~ 3 minutes, then add white sugar, mature vinegar and soy sauce, stir, and closes fire cooling, standby; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packing: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of Asparagus, packed respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and Asparagus gross weight of seedling.
The invention has the beneficial effects as follows:
1, this method making step is simple, and required time is short, safety and sanitation; By sweet and sour pickled processing, extended the edible time of seedling grass, can reach throughout the year edible.The sweet and sour seedling grass simultaneously made has the multiple amino acid and protein useful to human body, be of high nutritive value, seedling grass and the Asparagus matter of making are tender sharp and clear, sweet and sour taste, mouthfeel, color and luster and structural state are all good, have nutrition, health care, aid digestion, regulate the effect such as liver taste;
2, this method, protect the color range section in step 3, utilize zinc chloride and sodium sulfite to be protected look, zinc ion replaces the metal complex generated after the magnesium ion in the seedling grass can make the seedling grass keep green, and this complex compound improves the stability of acid, heat, oxygen, light etc., can make green can the preservation long period; And can also supplement the trace zinc element of needed by human.
The specific embodiment
A kind of preparation method of sweet and sour seedling grass pickles is characterized in that preparation process is as follows:
Step 1, raw material are processed: get fresh Asparagus, cut off old root, rinse well, put into 90 ~ 100 ℃ of hot water and boil 1 ~ 2 minute, pull out and immerse in cold water, pull out after cooling and drain; After getting clean the draining of fresh seedling grass rejecting impurity, with colour protecting liquid, according to 100g seedling grass, add the ratio of 100ml colour protecting liquid to add in the seedling grass, protect look 6 hours at 20 ℃ ~ 25 ℃ temperature, the liquor zinci chloridi that described colour protecting liquid is 0.1% ~ 0.3% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: the seedling grass that will process through above-mentioned steps one and Asparagus mix according to the ratio of 7:3, the saline solution that is 3% ~ 5% by mass concentration adds according to 16% ~ 25% ratio of seedling grass and Asparagus gross weight, at 20 ℃ ~ 25 ℃ temperature, pickles 5 ~ 7 hours;
Step 3, protect look: add in the mixture of seedling grass after step 2 is pickled and Asparagus by weight the ratio of 1:1 to monosodium glutamate solution, process 2 hours, afterwards seedling grass and Asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 2 ~ 5 parts to mix and makes;
Step 4, sweet and sour stain: in 100g seedling grassland material, add sugar-vinegar liquid the ratio of 100ml sugar-vinegar liquid to add in the seedling grass and Asparagus after step 3 is processed, carry out sweet and sour stain 7 days at 20 ℃ ~ 25 ℃ temperature, afterwards seedling grass and Asparagus are taken out, standby, described sugar-vinegar liquid, by the 100ml vinegar, adds 100 ~ 300g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 100 ~ 120 ℃, and add Chinese prickly ash, anise, frying 2 ~ 3 minutes, then add white sugar, mature vinegar and soy sauce, stir, and closes fire cooling, standby; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packing: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of Asparagus, packed respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and Asparagus gross weight of seedling.
embodiment mono-:a kind of preparation method of sweet and sour seedling grass pickles, preparation process is as follows:
Step 1, raw material are processed: get fresh Asparagus, cut off old root, rinse well, put into 90 ℃ of hot water and boil 2 minutes, pull out and immerse in cold water, pull out after cooling and drain; After getting clean the draining of fresh seedling grass rejecting impurity, with colour protecting liquid, according to 100g seedling grass, add the ratio of 100ml colour protecting liquid to add in the seedling grass, protect look 6 hours at 20 ℃ of temperature, the liquor zinci chloridi that described colour protecting liquid is 0.1% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: the seedling grass that will process through above-mentioned steps one and Asparagus mix according to the ratio of 7:3, and 25% ratio of the saline solution that is 3% by mass concentration careless and Asparagus gross weight according to seedling adds, and at 20 ℃ of temperature, pickles 7 hours;
Step 3, protect look: add in the mixture of seedling grass after step 2 is pickled and Asparagus by weight the ratio of 1:1 to monosodium glutamate solution, process 2 hours, afterwards seedling grass and Asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 2 parts to mix and makes;
Step 4, sweet and sour stain: in 100g seedling grassland material, add sugar-vinegar liquid the ratio of 100ml sugar-vinegar liquid to add in the seedling grass and Asparagus after step 3 is processed, carry out sweet and sour stain 7 days at 20 ℃ of temperature, afterwards seedling grass and Asparagus are taken out, standby, described sugar-vinegar liquid, by the 100ml vinegar, adds 100 white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 100 ℃, and add Chinese prickly ash, anise, frying 3 minutes, then add white sugar, mature vinegar and soy sauce, stir, and closes fire cooling, standby; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packing: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of Asparagus, packed respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and Asparagus gross weight of seedling.
embodiment bis-:a kind of preparation method of sweet and sour seedling grass pickles, making step is as follows:
Step 1, raw material are processed: get fresh Asparagus, cut off old root, rinse well, put into 100 ℃ of hot water and boil 1 minute, pull out and immerse in cold water, pull out after cooling and drain; After getting clean the draining of fresh seedling grass rejecting impurity, with colour protecting liquid, according to 100g seedling grass, add the ratio of 100ml colour protecting liquid to add in the seedling grass, protect look 6 hours at 23 ℃ of temperature, the liquor zinci chloridi that described colour protecting liquid is 0.2% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: the seedling grass that will process through above-mentioned steps one and Asparagus mix according to the ratio of 7:3, and 20% ratio of the saline solution that is 4% by mass concentration careless and Asparagus gross weight according to seedling adds, and at 23 ℃ of temperature, pickles 6 hours;
Step 3, protect look: add in the mixture of seedling grass after step 2 is pickled and Asparagus by weight the ratio of 1:1 to monosodium glutamate solution, process 2 hours, afterwards seedling grass and Asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 3 parts to mix and makes;
Step 4, sweet and sour stain: in 100g seedling grassland material, add sugar-vinegar liquid the ratio of 100ml sugar-vinegar liquid to add in the seedling grass and Asparagus after step 3 is processed, carry out sweet and sour stain 7 days at 23 ℃ of temperature, afterwards seedling grass and Asparagus are taken out, standby, described sugar-vinegar liquid, by the 100ml vinegar, adds 200g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 110 ℃, and add Chinese prickly ash, anise, frying 3 minutes, then add white sugar, mature vinegar and soy sauce, stir, and closes fire cooling, standby; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packing: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of Asparagus, packed respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and Asparagus gross weight of seedling.
embodiment tri-:a kind of preparation method of sweet and sour seedling grass pickles, making step is as follows:
Step 1, raw material are processed: get fresh Asparagus, cut off old root, rinse well, put into 100 ℃ of hot water and boil 2 minutes, pull out and immerse in cold water, pull out after cooling and drain; After getting clean the draining of fresh seedling grass rejecting impurity, with colour protecting liquid, according to 100g seedling grass, add the ratio of 100ml colour protecting liquid to add in the seedling grass, protect look 6 hours at 25 ℃ of temperature, the liquor zinci chloridi that described colour protecting liquid is 0.3% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: the seedling grass that will process through above-mentioned steps one and Asparagus mix according to the ratio of 7:3, and 16% ratio of the saline solution that is 5% by mass concentration careless and Asparagus gross weight according to seedling adds, and at 25 ℃ of temperature, pickles 5 hours;
Step 3, protect look: add in the mixture of seedling grass after step 2 is pickled and Asparagus by weight the ratio of 1:1 to monosodium glutamate solution, process 2 hours, afterwards seedling grass and Asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 5 parts to mix and makes;
Step 4, sweet and sour stain: in 100g seedling grassland material, add sugar-vinegar liquid the ratio of 100ml sugar-vinegar liquid to add in the seedling grass and Asparagus after step 3 is processed, carry out sweet and sour stain 7 days at 25 ℃ of temperature, afterwards seedling grass and Asparagus are taken out, standby, described sugar-vinegar liquid, by the 100ml vinegar, adds 300g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 120 ℃, and add Chinese prickly ash, anise, frying 2 minutes, then add white sugar, mature vinegar and soy sauce, stir, and closes fire cooling, standby; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packing: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of Asparagus, packed respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and Asparagus gross weight of seedling.
Claims (1)
1. the preparation method of sweet and sour seedling grass pickles is characterized in that preparation process is as follows:
Step 1, raw material are processed: get fresh Asparagus, cut off old root, rinse well, put into 90 ~ 100 ℃ of hot water and boil 1 ~ 2 minute, pull out and immerse in cold water, pull out after cooling and drain; After getting clean the draining of fresh seedling grass rejecting impurity, with colour protecting liquid, according to 100g seedling grass, add the ratio of 100ml colour protecting liquid to add in the seedling grass, protect look 6 hours at 20 ℃ ~ 25 ℃ temperature, the liquor zinci chloridi that described colour protecting liquid is 0.1% ~ 0.3% by mass concentration and 0.01% the sodium sulfite solution by volume ratio of mark 1:1 are mixed;
Step 2, pickle: the seedling grass that will process through above-mentioned steps one and Asparagus mix according to the ratio of 7:3, the saline solution that is 3% ~ 5% by mass concentration adds according to 16% ~ 25% ratio of seedling grass and Asparagus gross weight, at 20 ℃ ~ 25 ℃ temperature, pickles 5 ~ 7 hours;
Step 3, protect look: add in the mixture of seedling grass after step 2 is pickled and Asparagus by weight the ratio of 1:1 to monosodium glutamate solution, process 2 hours, afterwards seedling grass and Asparagus are taken out, described monosodium glutamate solution is by weight by 1000 parts of clear water, adds the monosodium glutamate of 2 ~ 5 parts to mix and makes;
Step 4, sweet and sour stain: in 100g seedling grassland material, add sugar-vinegar liquid the ratio of 100ml sugar-vinegar liquid to add in the seedling grass and Asparagus after step 3 is processed, carry out sweet and sour stain 7 days at 20 ℃ ~ 25 ℃ temperature, afterwards seedling grass and Asparagus are taken out, standby, described sugar-vinegar liquid, by the 100ml vinegar, adds 100 ~ 300g white sugar to mix and makes;
Step 5, make sweet and sour material: will eat rusting heat to 100 ~ 120 ℃, and add Chinese prickly ash, anise, frying 2 ~ 3 minutes, then add white sugar, mature vinegar and soy sauce, stir, and closes fire cooling, standby; The weight ratio of described edible oil, Chinese prickly ash, anise, white sugar, mature vinegar and soy sauce is 50:2:1:60:60:20;
Step 6, packing: get sweet and sour material prepared by step 5, and the seedling grass processed of step 4 and the mixture of Asparagus, packed respectively the i.e. product of system, wherein, sweet and sour material is 25% ~ 35% of the careless and Asparagus gross weight of seedling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310377828.4A CN103431326B (en) | 2013-08-27 | 2013-08-27 | Preparation method of sweet-sour burclover dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310377828.4A CN103431326B (en) | 2013-08-27 | 2013-08-27 | Preparation method of sweet-sour burclover dish |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103431326A true CN103431326A (en) | 2013-12-11 |
| CN103431326B CN103431326B (en) | 2014-11-26 |
Family
ID=49685126
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310377828.4A Expired - Fee Related CN103431326B (en) | 2013-08-27 | 2013-08-27 | Preparation method of sweet-sour burclover dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103431326B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734413A (en) * | 2013-12-19 | 2014-04-23 | 青岛海大生物集团有限公司 | Green alga tea and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028054A (en) * | 2006-02-28 | 2007-09-05 | 上海绿缘食品有限公司 | Process of salinized yellow-flower cabbage |
| CN101647575A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making sweet and sour spareribs |
| CN102334662A (en) * | 2010-07-23 | 2012-02-01 | 张英 | Asparagus lettuce-pickling method |
| CN102669608A (en) * | 2011-03-10 | 2012-09-19 | 王法昕 | Processing method of Medicago hispida Gaertn |
| CN102697011A (en) * | 2012-06-26 | 2012-10-03 | 江苏早晚食品有限公司 | California burclover producing process capable of removing salt marsh nitrite harmful substances |
| CN102987310A (en) * | 2012-12-17 | 2013-03-27 | 镇江高冠食品有限公司 | Clover production and processing method |
-
2013
- 2013-08-27 CN CN201310377828.4A patent/CN103431326B/en not_active Expired - Fee Related
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101028054A (en) * | 2006-02-28 | 2007-09-05 | 上海绿缘食品有限公司 | Process of salinized yellow-flower cabbage |
| CN101647575A (en) * | 2009-07-21 | 2010-02-17 | 山西百世特食品有限公司 | Method for making sweet and sour spareribs |
| CN102334662A (en) * | 2010-07-23 | 2012-02-01 | 张英 | Asparagus lettuce-pickling method |
| CN102669608A (en) * | 2011-03-10 | 2012-09-19 | 王法昕 | Processing method of Medicago hispida Gaertn |
| CN102697011A (en) * | 2012-06-26 | 2012-10-03 | 江苏早晚食品有限公司 | California burclover producing process capable of removing salt marsh nitrite harmful substances |
| CN102987310A (en) * | 2012-12-17 | 2013-03-27 | 镇江高冠食品有限公司 | Clover production and processing method |
Non-Patent Citations (3)
| Title |
|---|
| 王雅利: "盐析菜罐头生产工艺研究", 《中国食物与营养》 * |
| 陈德慰等: "腌制蔬菜复绿及其罐头加工工艺", 《食品与生物科技》 * |
| 顾洪如等: "《怎样种牧草赚钱多》", 31 December 2006, 江苏科学技术出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103734413A (en) * | 2013-12-19 | 2014-04-23 | 青岛海大生物集团有限公司 | Green alga tea and preparation method thereof |
| CN103734413B (en) * | 2013-12-19 | 2015-07-29 | 青岛海大生物集团有限公司 | A kind of green alga tea and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103431326B (en) | 2014-11-26 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103584188B (en) | Preparation method of carbon grilled squid slices | |
| CN101322567B (en) | Method of processing nourishing seafood gruel | |
| CN102763821B (en) | Manufacture method of spicy chips | |
| CN102763822B (en) | Making method of tomato flavored potato chips | |
| CN103652693A (en) | Radish strip-series side dish and preparation method thereof | |
| CN103719759A (en) | Method for producing banana chips | |
| KR101058802B1 (en) | Functional Kimchi Seasoning Method | |
| CN103844244A (en) | Squid sauce and preparation method thereof | |
| CN107467635A (en) | A kind of mushroom stems element jerky and preparation method thereof | |
| CN101984858A (en) | Method for preparing back-cut fish | |
| CN103431326B (en) | Preparation method of sweet-sour burclover dish | |
| CN103005530A (en) | Sea blubber skin can and preparation method thereof | |
| CN101595929A (en) | A kind of fresh plum fruit tea and preparation method thereof | |
| CN105077222A (en) | Instant auricularia polytricha prepared food and preparation method thereof | |
| CN102487987B (en) | Flexible sterilization method for promoting storage of flavor of fish tablet sauce | |
| KR20100040514A (en) | A manufacture method of kimchi made out of a function charateristic kimchi spice | |
| CN103494155A (en) | Processing method for coprinus-comatus soybean sauce | |
| CN107509978A (en) | A kind of instant heavy wool gumbo salted egg and preparation method thereof | |
| CN102309023A (en) | Preserved egg with reed leaf fragrance | |
| CN104905100A (en) | A hepatitis preventing strawberry jam | |
| CN104921155A (en) | Dried frog meat floss processing technology | |
| KR101706954B1 (en) | Method for manufacturing a seasoning crab | |
| CN108208667A (en) | A kind of salting cucumber delicious in taste | |
| CN103005338A (en) | Preparation method of pickled flavour cucumber with nuts | |
| CN106490491A (en) | A kind of crisp-fried fish and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20141126 Termination date: 20160827 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |