CN103549336A - Five-spice taste sauce shredded bamboo shoots and preparation method thereof - Google Patents
Five-spice taste sauce shredded bamboo shoots and preparation method thereof Download PDFInfo
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- CN103549336A CN103549336A CN201310546554.7A CN201310546554A CN103549336A CN 103549336 A CN103549336 A CN 103549336A CN 201310546554 A CN201310546554 A CN 201310546554A CN 103549336 A CN103549336 A CN 103549336A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 21
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 21
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 21
- 239000011425 bamboo Substances 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241001330002 Bambuseae Species 0.000 title description 12
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 13
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 9
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 244000070406 Malus silvestris Species 0.000 claims abstract description 7
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 7
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 12
- 240000006365 Vitis vinifera Species 0.000 claims description 12
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 11
- 244000160089 Crataegus cuneata Species 0.000 claims description 9
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 9
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 7
- 241001375196 Brandisia Species 0.000 claims description 6
- 235000008671 Calycanthus floridus Nutrition 0.000 claims description 6
- 244000025311 Calycanthus occidentalis Species 0.000 claims description 6
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims description 6
- 241000050051 Chelone glabra Species 0.000 claims description 6
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 6
- 235000004520 Lindera benzoin Nutrition 0.000 claims description 6
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims description 6
- 241000521581 Millettia Species 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 235000014443 Pyrus communis Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 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 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 235000016709 nutrition Nutrition 0.000 claims description 6
- 230000035764 nutrition Effects 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 3
- 241000180649 Panax notoginseng Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 244000147839 Zornia reticulata Species 0.000 claims 2
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 229910021529 ammonia Inorganic materials 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000075634 Cyperus rotundus Species 0.000 abstract 1
- 235000016854 Cyperus rotundus Nutrition 0.000 abstract 1
- 241000146029 Lindera aggregata Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 241000220324 Pyrus Species 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- 240000004534 Scutellaria baicalensis Species 0.000 abstract 1
- 235000017089 Scutellaria baicalensis Nutrition 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 235000021017 pears Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 102000004169 proteins and genes Human genes 0.000 abstract 1
- 108090000623 proteins and genes Proteins 0.000 abstract 1
- 235000013599 spices Nutrition 0.000 abstract 1
- 229940088594 vitamin Drugs 0.000 abstract 1
- 229930003231 vitamin Natural products 0.000 abstract 1
- 235000013343 vitamin Nutrition 0.000 abstract 1
- 239000011782 vitamin Substances 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 7
- 241000522649 Zornia Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses five-spice taste sauce shredded bamboo shoots and a preparation method thereof. The five-spice taste sauce shredded bamboo shoots are composed of following raw materials including fresh bamboo shoots, hams, white radishes, apples, pears, green plums, scutellaria baicalensis, cyperus rotundus, lindera aggregata kosterm, caulis spatholobi, chili powder, garlic, five spice powder, fresh gingers, cymbopogon citratus, myristica fragrans houtt, and pepper. The five-spice taste sauce shredded bamboo shoots have the beneficial effect of being pickled by high-quality fermented flour sauce. The five-spice taste sauce shredded bamboo shoots are purely-natural green foods, are pure in taste, contain a plurality of nutritional components including a plurality of vitamins, proteins, fat, amino-state ammonia, sugar, sodium chloride and the like which are necessary to a human body, is delicious and tasty and is good for health.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of pickles and preparation method thereof.
Background technology
Pickles are fresh vegetables to be carried out after salted to desalination, then with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce dipping, form, it has unique local flavor, sweet salty moderate, tender and crisp delicate fragrance, sauce taste are strong, contribute to digestion, can also regulate functions of intestines and stomach, deeply be subject to throughout the year liking of consumers in general.Due to improving constantly of living standard, people are also more and more higher to the requirement of eating, not only Well fed,well bred., more will eat good things, and eat healthyly.Not only comprising that traditional food is desired looks good, smell good and taste good, and under the rhythm of life of day by day accelerating, is easy to carry and preservation, also becomes one of requirement of current vegetable, particularly for the garnishes of auxiliary seasoning character.But because many fresh vegetables and fruits storage times are limited, can lose a large amount of nutriments again after making dry product, lose original local flavor and flavour, limit exploitation and commercial value.Fresh fruit of vegetables is made into pickles, has both met the requirement of instant edible, the problem of having avoided again fresh fruit of vegetables easily to rot.Pickles are bright salty tasty and refreshing, and sauce taste is strong, has retained the natural nutrition composition of vegetables and fruits, and convenient storage and edible, meet the demand of different crowd.The general taste of pickles or salted vegetables is heavier, contains a large amount of harmful nitrite, anticorrisive agent and pigments, can not eat more.At present, have on the market many curing foods to sell, but its nutrient composition content is low, and exists the shortcoming that taste is single, manufacturing cycle is long, especially manufacturing process to add anticorrisive agent etc., be ediblely too much unfavorable for that consumer's is healthy.
Summary of the invention
The object of the invention is to be to provide a kind of spiced sauce bamboo shoot silk and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: spiced sauce bamboo shoot silk is comprised of the raw material of following weight portion: fresh bamboo shoots 180-190, ham 30-32, ternip 60-65, apple 25-28, pear 20-22, green plum 13-15, root of large-flowered skullcap 1-2, rhizoma cyperi 2-3, root of three-nerved spicebush 1-2, reticulate millettia 2-3, chilli powder 14-15, garlic 16-18, five-spice powder 12-14, fresh ginger 10-12, lemon grass (Cymbopogon citratus) 6-8, nutmeg 5-6, pepper 8-10, salt 20-22, white sugar 10-12, light soy sauce 20-24, sweet fermented flour sauce 50-55, Chinese hawthorn seed powder 15-18, nourishing additive agent 5-6, water are appropriate.Wherein nutrition and health care additive is comprised of the raw material of following weight portion: charred FRUCTUS CRATAEGI 30-35, Zornia diphylla (Linn.) Pers 10-12, forestry greenstar root 2-3, grape pip 3-4, grape leaf 5-6, Chinese hawthorn seed powder 7-8, excellent careless 1-2, Hance Brandisia Herb 5-6, Radix Notoginseng powder 1-2, gynostemma pentaphylla 3-4, red sage root 10-12, water are appropriate.
Spiced sauce bamboo shoot silk preparation process of the present invention is carried out according to the following steps:
(1) fresh bamboo shoots, ternip, apple, pear, green plum are got pulp and are cut little fourth, and ham chops up silk, and garlic, fresh ginger are cleaned and mince into Rong, add salt, Chinese hawthorn seed powder to pickle 2-4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) root of large-flowered skullcap, rhizoma cyperi, the root of three-nerved spicebush, reticulate millettia, lemon grass (Cymbopogon citratus), nutmeg, pepper add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with white sugar, light soy sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing chilli powder, five-spice powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull sub-bottle packaging out.
In addition, the preparation method of nutrition and health care additive is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Beneficial effect of the present invention: described bamboo shoot silk is with the salted pickles bamboo shoot silk of high-quality flour paste.Of the present invention is natural green food, pure taste, and all multi-nutrients such as the multivitamin that contains needed by human, albumen, fat, amino state ammonia, sugar, sodium chloride, tasty, good for health.
The specific embodiment
Spiced sauce bamboo shoot silk, is comprised of the raw material of following weight portion (kg):
Fresh bamboo shoots 180, ham 30, ternip 60, apple 25, pear 20, green plum 15, the root of large-flowered skullcap 2, rhizoma cyperi 3, the root of three-nerved spicebush 1, reticulate millettia 2, chilli powder 14, garlic 16, five-spice powder 12, fresh ginger 10, lemon grass (Cymbopogon citratus) 6, nutmeg 5, pepper 8, salt 20, white sugar 10, light soy sauce 20, sweet fermented flour sauce 50, Chinese hawthorn seed powder 15, nourishing additive agent 5, water are appropriate.
Wherein nutrition and health care additive is comprised of the raw material of following weight portion (kg): charred FRUCTUS CRATAEGI 30, Zornia diphylla (Linn.) Pers 10, forestry greenstar root 3, grape pip 4, grape leaf 6, Chinese hawthorn seed powder 8, rod rod grass 2, Hance Brandisia Herb 6, Radix Notoginseng powder 2, gynostemma pentaphylla 4, the red sage root 12, water are appropriate.
Preparation method, comprises the steps:
(1) fresh bamboo shoots, ternip, apple, pear, green plum are got pulp and are cut little fourth, and ham chops up silk, and garlic, fresh ginger are cleaned and mince into Rong, add salt, Chinese hawthorn seed powder to pickle 4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) root of large-flowered skullcap, rhizoma cyperi, the root of three-nerved spicebush, reticulate millettia, lemon grass (Cymbopogon citratus), nutmeg, pepper add 8 times of water gagings decoctions 1 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with white sugar, light soy sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing chilli powder, five-spice powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2 times;
(5) sauce system was pulled out after 6 days, sub-bottle packaging.
In addition, the preparation method of nutrition and health care additive is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and obtains.
Claims (3)
1. a spiced sauce bamboo shoot silk, it is characterized in that, by the raw material of following weight portion, formed: fresh bamboo shoots 180-190, ham 30-32, ternip 60-65, apple 25-28, pear 20-22, green plum 13-15, root of large-flowered skullcap 1-2, rhizoma cyperi 2-3, root of three-nerved spicebush 1-2, reticulate millettia 2-3, chilli powder 14-15, garlic 16-18, five-spice powder 12-14, fresh ginger 10-12, lemon grass (Cymbopogon citratus) 6-8, nutmeg 5-6, pepper 8-10, salt 20-22, white sugar 10-12, light soy sauce 20-24, sweet fermented flour sauce 50-55, Chinese hawthorn seed powder 15-18, nourishing additive agent 5-6, water are appropriate.
2. according to the preparation method of the spiced sauce bamboo shoot silk described in claim l, it is characterized in that: comprise the steps:
(1) fresh bamboo shoots, ternip, apple, pear, green plum are got pulp and are cut little fourth, and ham chops up silk, and garlic, fresh ginger are cleaned and mince into Rong, add salt, Chinese hawthorn seed powder to pickle 2-4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) root of large-flowered skullcap, rhizoma cyperi, the root of three-nerved spicebush, reticulate millettia, lemon grass (Cymbopogon citratus), nutmeg, pepper add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with white sugar, light soy sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing chilli powder, five-spice powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull sub-bottle packaging out.
3. according to the nutrition and health care additive described in claim l, it is characterized in that, by the raw material of following weight portion, made: charred FRUCTUS CRATAEGI 30-35, Zornia diphylla (Linn.) Pers 10-12, forestry greenstar root 2-3, grape pip 3-4, grape leaf 5-6, Chinese hawthorn seed powder 7-8, excellent careless 1-2, Hance Brandisia Herb 5-6, Radix Notoginseng powder 1-2, gynostemma pentaphylla 3-4, red sage root 10-12, water are appropriate; Preparation method is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310546554.7A CN103549336A (en) | 2013-11-07 | 2013-11-07 | Five-spice taste sauce shredded bamboo shoots and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310546554.7A CN103549336A (en) | 2013-11-07 | 2013-11-07 | Five-spice taste sauce shredded bamboo shoots and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549336A true CN103549336A (en) | 2014-02-05 |
Family
ID=50003843
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310546554.7A Pending CN103549336A (en) | 2013-11-07 | 2013-11-07 | Five-spice taste sauce shredded bamboo shoots and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103549336A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011099A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Ginger and bamboo shoot spicy-hot sauce and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN103300322A (en) * | 2013-05-13 | 2013-09-18 | 吴东 | Preparation method of pickled rutabaga |
-
2013
- 2013-11-07 CN CN201310546554.7A patent/CN103549336A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1222311A (en) * | 1998-01-09 | 1999-07-14 | 王立虹 | Health pickles series |
| CN103300322A (en) * | 2013-05-13 | 2013-09-18 | 吴东 | Preparation method of pickled rutabaga |
Non-Patent Citations (2)
| Title |
|---|
| 彭彪: "《林副产品加工新技术与营销》", 30 June 2012, 金盾出版社 * |
| 祝战斌: "《果蔬贮藏与加工技术》", 31 May 2012, 科学出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011099A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Ginger and bamboo shoot spicy-hot sauce and preparation method thereof |
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Application publication date: 20140205 |
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