CN103610006A - Process for pickling musella lasiocarpa - Google Patents
Process for pickling musella lasiocarpa Download PDFInfo
- Publication number
- CN103610006A CN103610006A CN201310649337.0A CN201310649337A CN103610006A CN 103610006 A CN103610006 A CN 103610006A CN 201310649337 A CN201310649337 A CN 201310649337A CN 103610006 A CN103610006 A CN 103610006A
- Authority
- CN
- China
- Prior art keywords
- kilogram
- musella lasiocarpa
- musella
- lasiocarpa
- pickled
- 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
- 241001459120 Musella lasiocarpa Species 0.000 title claims abstract description 64
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000005554 pickling Methods 0.000 title abstract 6
- 235000019606 astringent taste Nutrition 0.000 claims abstract description 17
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 235000013599 spices Nutrition 0.000 claims description 19
- 239000003921 oil Substances 0.000 claims description 15
- 235000019198 oils Nutrition 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000000243 solution Substances 0.000 claims description 13
- 239000000047 product Substances 0.000 claims description 12
- 239000008280 blood Substances 0.000 claims description 11
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 238000004140 cleaning Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 239000008159 sesame oil Substances 0.000 claims description 8
- 235000011803 sesame oil Nutrition 0.000 claims description 8
- 241000208293 Capsicum Species 0.000 claims description 6
- 238000012423 maintenance Methods 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 241000607479 Yersinia pestis Species 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 201000010099 disease Diseases 0.000 claims description 5
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 5
- 210000002615 epidermis Anatomy 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 230000014759 maintenance of location Effects 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 239000011265 semifinished product Substances 0.000 claims description 5
- 239000011780 sodium chloride Substances 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 abstract description 7
- 239000000835 fiber Substances 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 3
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000002699 waste material Substances 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 description 6
- 230000009286 beneficial effect Effects 0.000 description 4
- 235000015165 citric acid Nutrition 0.000 description 4
- 240000002853 Nelumbo nucifera Species 0.000 description 3
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 3
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 3
- 241000411851 herbal medicine Species 0.000 description 3
- 210000002429 large intestine Anatomy 0.000 description 3
- 201000005630 leukorrhea Diseases 0.000 description 3
- 206010046901 vaginal discharge Diseases 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 244000080767 Areca catechu Species 0.000 description 1
- 235000006226 Areca catechu Nutrition 0.000 description 1
- 240000008243 Corypha umbraculifera Species 0.000 description 1
- 235000012598 Corypha umbraculifera Nutrition 0.000 description 1
- 240000003527 Crinum asiaticum Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 244000292839 Ficus religiosa Species 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 244000215777 Plumeria rubra Species 0.000 description 1
- 235000013087 Plumeria rubra Nutrition 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 238000004321 preservation Methods 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
- 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
Abstract
The invention provides a method for pickling musella lasiocarpa and particularly relates to a process for pickling musella lasiocarpa. The process for pickling the musella lasiocarpa comprises the following steps: (1) selecting materials and peeling; (2) dividing and washing; (3) removing astringent taste and protecting the color; (4) curing; (5) blending the materials for pickling; (6) immersing with oil; (7) preparing the materials; (8) filling the materials into a can and pickling; and (9) packaging and sterilizing. The musella lasiocarpa prepared by the method can be kept for a long time and is good in mouth feel and convenient to eat; wastes are changed into valuable things, and thus the income of common people is increased; the medicinal value of the musella lasiocarpa is high. The creative process can be used for guaranteeing the unique taste of the musella lasiocarpa and the musella lasiocarpa enriched with coarse fibers is also good for health. An astringent taste removing and color protecting solution with simple raw materials and small use amount has a good effect; meanwhile, effective components of the musella lasiocarpa are not damaged.
Description
Technical field
The present invention relates to the pickled technique of the method for salting of Musella lasiocarpa, particularly Musella lasiocarpa.
Background technology
Musella lasiocarpa, has another name called thousand lobe lotus flowers, and Yunnan is called again thousand Buddhist flowers, mainly produces Yunnan Province of China middle part to western.For monk, due to its unique plant forms and lucky name, by Buddhist temple, be decided to be " five tree six flower " (be must plantation in regulation monastery in Buddhist sutra five kinds of trees, six kinds of flowers.Five trees refer to bodhi tree, Gao Rong, talipot palm, betel nut and gomuti fibre; Six flowers refer to lotus (lotus) flower, crinum asiaticum, yellow giner, frangipanis, remote sweet osmanthus and Musella lasiocarpa.) one of, not hard to imagine its in the in the eyes of status of disciple Buddhist.
Medical value < < the southern regions of the Yunnan Province book on Chinese herbal medicine > >: control that with the passing of time married woman leukorrhea is red collapses, blood under large intestine.With the passing of time wish is de-for mass formed by blood stasis again, and that uses also can take off admittedly.Yunnan local all eat it as food materials, do not have at present a kind of effective method that thousand Buddhist flower processing are carried out to sales promotion later, thereby expand the user of thousand Buddhists flowers.Existing edibility, has again medical value.
Owing to not having now corresponding method to be made as the method that preservation is for a long time got up, it is edible that this good medicinal material and food materials cannot allow more people be benefited.
Summary of the invention
In order to overcome the above-mentioned shortcoming of prior art, the invention provides a kind of pickled Musella lasiocarpa, realize the maintenance of long period, provide mouthfeel good simultaneously, be more conducive to edible Musella lasiocarpa and flood stain technique.
The technical solution adopted for the present invention to solve the technical problems is that a kind of pickled technique of Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is removed the peel to processing, be preferably fresh, rot for good Musella lasiocarpa without disease and pest, nothing;
2. cut apart cleaning: remove the cane of epidermis, after cutting apart, put into water and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: to the cane of the cleaned Musella lasiocarpa color retention that removes astringent taste, the time is 1.5-3 hour with the solution that configures; Described solution formula: every double centner water adds the mixed solution of the 80-130 gram of bad acid of anti-blood, 290-320 gram citric acid, 6 kilograms of sodium chloride, requires Musella lasiocarpa immersion to be covered as good.
4. slaking: adopt high-temperature steam slaking, 1 hour time, temperature 90-106 ℃, thoroughly well cooked but not mushy is good;
5. spice is pickled: in temperature, be less than under 23 ℃ of environment, and according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.03-0.1:0.005-0.02 pickles 7-15 days;
6. oil stain: oil temperature 140-180 ℃, the time looks oil temperature and adjusts 15-60 minute, and requirement must not be crossed paste, obtains maintenance product special flavour.
7. prepare burden: every double centner Musella lasiocarpa adds 1.3-2.1 kilogram of white granulated sugar, 3.3-3.9 kilogram capsicum, 1-3 kilogram sesame oil, 1.6-2.8 kilogram cooking wine, 1.3-1.6 kilogram of natural edible spice.The every double centner Musella lasiocarpa of more excellent scheme adds 1.5-2 kilogram of white granulated sugar, 3.5-3.6 kilogram capsicum, 1-3 kilogram sesame oil, 2-2.3 kilogram cooking wine, 1.5-1.6 kilogram of natural edible spice.
8. tinning is pickled: under air-proof condition, room temperature is less than 23 ℃, salting period 40-50 days.
9. pack sterilization: by packing after Musella lasiocarpa semi-finished product at 111-135 ℃, pressure 0.15-0.2 MPa, sterilization 30-35 minute; After sterilization is cooling, just case into finished product.
The present invention has following beneficial effect: instant; Turn waste into wealth, allow common people's additional income, medical value < < the southern regions of the Yunnan Province book on Chinese herbal medicine > >: control that with the passing of time married woman leukorrhea is red collapses, blood under large intestine.With the passing of time wish is de-for mass formed by blood stasis again, and that uses also can take off admittedly.Original creation technique, had both guaranteed the unique taste of this product to be beneficial to again health (being rich in crude fibre).Remove astringent taste and protect look brewed solution, but the little better effects if reaching of the simple consumption of raw material is not destroyed again the active ingredient of Musella lasiocarpa simultaneously.
The specific embodiment
embodiment 1
A pickled technique for Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is removed the peel to processing, be preferably fresh, rot for good Musella lasiocarpa without disease and pest, nothing;
2. cut apart cleaning: remove the cane of epidermis, after cutting apart, put into water and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: to the cane of the cleaned Musella lasiocarpa color retention that removes astringent taste, the time is 1.5-3 hour with the solution that configures; Described solution formula: every double centner water adds the mixed solution of 100 grams of bad acid of anti-blood, 300 grams of citric acids, 6 kilograms of sodium chloride, requires Musella lasiocarpa immersion to be covered as good.
4. slaking: adopt high-temperature steam slaking, 1 hour time, temperature 90-106 ℃, thoroughly well cooked but not mushy is good;
5. spice is pickled: in temperature, be less than under 23 ℃ of environment, and according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.05:0.005 pickles 13 days;
6. oil stain: 150 ℃ of oil temperatures, the time looks oil temperature and adjusts 30 minutes, and requirement must not be crossed paste, obtains maintenance product special flavour.
7. prepare burden: every double centner Musella lasiocarpa adds 2 kilograms of white granulated sugars, 3.5 kilograms of capsicums, 2 kilograms of sesame oil, 2 kilograms of cooking wine, 1.5 kilograms of natural edible spices.
8. tinning is pickled: under air-proof condition, room temperature is less than 23 ℃, salting period 40-50 days.
9. pack sterilization: by packing after Musella lasiocarpa semi-finished product at 120 ℃, pressure 0.15 MPa, sterilization 30-35 minute; After sterilization is cooling, just case into finished product.
The present invention has following beneficial effect: instant; Turn waste into wealth, allow common people's additional income, medical value < < the southern regions of the Yunnan Province book on Chinese herbal medicine > >: control that with the passing of time married woman leukorrhea is red collapses, blood under large intestine.With the passing of time wish is de-for mass formed by blood stasis again, and that uses also can take off admittedly.Original creation technique, had both guaranteed the unique taste of this product to be beneficial to again health (being rich in crude fibre).Remove astringent taste and protect look brewed solution, but the little better effects if reaching of the simple consumption of raw material is not destroyed again Musella lasiocarpa simultaneously.
embodiment 2
A pickled technique for Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is removed the peel to processing, be preferably fresh, rot for good Musella lasiocarpa without disease and pest, nothing;
2. cut apart cleaning: remove the cane of epidermis, after cutting apart, put into water and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: to the cane of the cleaned Musella lasiocarpa color retention that removes astringent taste, the time is 1.5-3 hour with the solution that configures; Described removing astringent taste protected look solution formula: every double centner water adds the mixed solution of 80 grams of bad acid of anti-blood, 320 grams of citric acids, 6 kilograms of sodium chloride.
4. slaking: adopt high-temperature steam slaking, 1 hour time, 100 ℃ of temperature, thoroughly well cooked but not mushy is good;
5. spice is pickled: in temperature, be less than under 23 ℃ of environment, and according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.03:0.005 pickles 13 days;
6. oil stain: 180 ℃ of oil temperatures, the time looks oil temperature and adjusts 20 minutes, and requirement must not be crossed paste, obtains maintenance product special flavour.
7. prepare burden: every double centner Musella lasiocarpa adds 1.5 kilograms of white granulated sugars, 3.5 kilograms of capsicums, 2 kilograms of sesame oil, 2.2 kilograms of cooking wine, 1.6 kilograms of natural edible spices.
8. tinning is pickled: under air-proof condition, room temperature is less than 23 ℃, salting period 40 days.
9. pack sterilization: by packing after Musella lasiocarpa semi-finished product at 120 ℃, pressure 0.2 MPa, sterilization 30 minutes; After sterilization is cooling, just case into finished product.
embodiment 3
A pickled technique for Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is removed the peel to processing, be preferably fresh, rot for good Musella lasiocarpa without disease and pest, nothing;
2. cut apart cleaning: remove the cane of epidermis, after cutting apart, put into water and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: to the cane of the cleaned Musella lasiocarpa color retention that removes astringent taste, the time is 1.5 hours with the solution that configures; Described solution formula: every double centner water adds the mixed solution of 130 grams of bad acid of anti-blood, 320 grams of citric acids, 6 kilograms of sodium chloride, requires Musella lasiocarpa immersion to be covered as good.
4. slaking: adopt high-temperature steam slaking, 1 hour time, 106 ℃ of temperature, thoroughly well cooked but not mushy is good;
5. spice is pickled: in temperature, be less than under 23 ℃ of environment, and according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.1:0.02 pickles 7 days;
6. oil stain: 140 ℃ of oil temperatures, the time looks oil temperature and adjusts 50 minutes, and requirement must not be crossed paste, obtains maintenance product special flavour.
7. prepare burden: every double centner Musella lasiocarpa adds 1.5 kilograms of white granulated sugars, 3.5 kilograms of capsicums, 1 kilogram of sesame oil, 2 kilograms of cooking wine, 1.5 kilograms of natural edible spices.
8. tinning is pickled: under air-proof condition, room temperature is less than 23 ℃, salting period 43 days.
9. pack sterilization: by packing after Musella lasiocarpa semi-finished product at 111 ℃, pressure 0.2 MPa, sterilization 30 minutes; After sterilization is cooling, just case into finished product.
Claims (5)
1. a pickled technique for Musella lasiocarpa, adopts following steps to carry out:
1. selection peeling: the stem of Musella lasiocarpa is removed the peel to processing, be preferably fresh, rot for good Musella lasiocarpa without disease and pest, nothing;
2. cut apart cleaning: remove the cane of epidermis, after cutting apart, put into water and clean, be divided into the block of adult's hand size, be convenient to cleaning below, wash clean;
3. remove astringent taste and protect look: with removing astringent taste of configuring, protect look solution to the cane of the cleaned Musella lasiocarpa color retention that removes astringent taste, the time is 1.5-3 hour; During processing, Musella lasiocarpa immersion is covered as good;
4. slaking: adopt high-temperature steam slaking, 1 hour time, temperature 90-106 ℃, thoroughly well cooked but not mushy is good;
5. spice is pickled: in temperature, be less than under 23 ℃ of environment, and according to mass ratio, Musella lasiocarpa: salt: natural edible spice=1:0.03-0.1:0.005-0.02 pickles 7-15 days;
6. oil stain: oil temperature 140-180 ℃, the time looks oil temperature and adjusts 15-60 minute, and requirement must not be crossed paste, obtains maintenance product special flavour;
7. prepare burden: every double centner Musella lasiocarpa adds 1.3-2.1 kilogram of white granulated sugar, 3.3-3.9 kilogram capsicum, 1-3 kilogram sesame oil, 1.6-2.8 kilogram cooking wine, 1.3-1.6 kilogram of natural edible spice;
8. tinning is pickled: under air-proof condition, room temperature is less than 23 ℃, salting period 40-50 days;
9. pack sterilization: by packing after Musella lasiocarpa semi-finished product at 111-135 ℃, pressure 0.15-0.2 MPa, sterilization 30-35 minute; After sterilization is cooling, just case into finished product.
2. the pickled technique of a kind of Musella lasiocarpa as claimed in claim 1, is characterized in that, described in remove astringent taste and protect look solution formula: every double centner water adds the mixed solution of the 80-130 gram of bad acid of anti-blood, 290-320 gram citric acid, 6 kilograms of sodium chloride.
3. the pickled technique of a kind of Musella lasiocarpa as claimed in claim 1, it is characterized in that, in described batching: every double centner Musella lasiocarpa adds 1.5-2 kilogram of white granulated sugar, 3.5-3.6 kilogram capsicum, 1-3 kilogram sesame oil, 2-2.3 kilogram cooking wine, 1.5-1.6 kilogram of natural edible spice.
4. the pickled technique of a kind of Musella lasiocarpa as claimed in claim 2, it is characterized in that, in described batching: every double centner Musella lasiocarpa adds 1.5-2 kilogram of white granulated sugar, 3.5-3.6 kilogram capsicum, 1-3 kilogram sesame oil, 2-2.3 kilogram cooking wine, 1.5-1.6 kilogram of natural edible spice.
5. the pickled technique of a kind of Musella lasiocarpa as described in claim 1-4, is characterized in that, the described step time that 5. spice is pickled is 8-10 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649337.0A CN103610006B (en) | 2013-12-06 | 2013-12-06 | The pickled technique of Musella lasiocarpa |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310649337.0A CN103610006B (en) | 2013-12-06 | 2013-12-06 | The pickled technique of Musella lasiocarpa |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103610006A true CN103610006A (en) | 2014-03-05 |
| CN103610006B CN103610006B (en) | 2015-09-09 |
Family
ID=50160742
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310649337.0A Expired - Fee Related CN103610006B (en) | 2013-12-06 | 2013-12-06 | The pickled technique of Musella lasiocarpa |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103610006B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033145A (en) * | 1988-11-16 | 1989-05-31 | 余善鸣 | Production method of delicious canned lotus root |
| CN1155991A (en) * | 1996-02-02 | 1997-08-06 | 魏妙根 | Preserved cauliflower shoot |
| CN102578504A (en) * | 2012-02-28 | 2012-07-18 | 杨永庆 | Stem vegetable with pickled peppers and preparation method thereof |
| CN102613519A (en) * | 2012-04-09 | 2012-08-01 | 崔越 | Pickled cucumbers and preparation method thereof |
| CN103125890A (en) * | 2011-12-01 | 2013-06-05 | 张传军 | Curing method for root vegetables |
-
2013
- 2013-12-06 CN CN201310649337.0A patent/CN103610006B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1033145A (en) * | 1988-11-16 | 1989-05-31 | 余善鸣 | Production method of delicious canned lotus root |
| CN1155991A (en) * | 1996-02-02 | 1997-08-06 | 魏妙根 | Preserved cauliflower shoot |
| CN103125890A (en) * | 2011-12-01 | 2013-06-05 | 张传军 | Curing method for root vegetables |
| CN102578504A (en) * | 2012-02-28 | 2012-07-18 | 杨永庆 | Stem vegetable with pickled peppers and preparation method thereof |
| CN102613519A (en) * | 2012-04-09 | 2012-08-01 | 崔越 | Pickled cucumbers and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 傅本重等: "地涌金莲研究进展", 《中国农学通报》 * |
| 杨芳等: "地涌金莲及其加工过程中氨基酸和矿质元素分析", 《现代食品科技》 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103610006B (en) | 2015-09-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101595969B (en) | Sausage seasoning | |
| KR101563802B1 (en) | Bellflower preserved in honey made by adding the magnolia tea and manufacturing method for the same | |
| CN104172034A (en) | Quick processing method of crystal allium chinense | |
| CN103652717A (en) | Manufacturing method of canned bracken | |
| CN104905349A (en) | Bergamot beverage and preparation method thereof | |
| CN104381569A (en) | Method for processing fruity shredded ginger with honey | |
| CN102894406A (en) | Dried clam capable of maintaining beauty and processing method thereof | |
| CN101999701A (en) | Seafood jelly and preparation method thereof | |
| CN104522274A (en) | Making method of health preserved water chestnuts with low sugar contents | |
| CN103892290A (en) | Method for preparing sweet-scented osmanthus beautifying sliced dried beef | |
| CN105124107A (en) | Method for manufacturing sugared and honeyed water chestnut | |
| CN105104677A (en) | Making method for candied radishes | |
| CN104366395A (en) | Processing technique of fruity sugared garlic | |
| CN104171231A (en) | Processing method for candied burdock | |
| CN103689502A (en) | Preparation method of salted Cedrela sinensis | |
| CN103494271B (en) | Heat-clearing watermelon seeds and making method thereof | |
| CN102894358A (en) | Liver-protecting and health-care clam crisp and processing method thereof | |
| CN104381434A (en) | Production method of lotus root slice with vinegar sauce | |
| CN103610006B (en) | The pickled technique of Musella lasiocarpa | |
| CN104381565A (en) | Processing process of honey-fried preserved garlic | |
| CN104365970A (en) | Processing technology of honey and crisp preserved garlic | |
| CN104543910A (en) | Extraction technology of toonanin from toona sinensis leaves | |
| CN103005311B (en) | Preparation method of diced radish with qi-benefiting and health-maintaining function | |
| CN105995700A (en) | Flavoring thin bamboo shoots and making method thereof | |
| CN106690257A (en) | Bamboo shaving flavored spicy spider crab paste and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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 | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150909 Termination date: 20161206 |