CN103621944A - 黄花菜腌制法 - Google Patents

黄花菜腌制法 Download PDF

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Publication number
CN103621944A
CN103621944A CN201210298047.1A CN201210298047A CN103621944A CN 103621944 A CN103621944 A CN 103621944A CN 201210298047 A CN201210298047 A CN 201210298047A CN 103621944 A CN103621944 A CN 103621944A
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Prior art keywords
daylily
chrysanthemum
pickling method
salt
technical characterictic
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寇彩琴
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Priority to CN201210298047.1A priority Critical patent/CN103621944A/zh
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    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

黄花菜腌制法属于农业科学，是在阴雨天用百分之十的盐水浸泡黄花三四天，以达到保鲜保质的目的。

Description

黄花菜腌制法
技术领域
 本发明属于农业科学。
背景技术
大田的黄花条长肥胖，农民怀着喜悦的心情采摘下来。可是，五月天，孩儿脸，说变就变；有时，阴雨连绵。怎样使这些像黄金一样的果实变成真金呢，就成了农民朋友头痛的事。
发明内容
在阴雨天能使黄花菜暂时保鲜的黄花腌制法。
属于方法，没有视图。
具体实施方式：采摘回来的鲜黄花用百分之十的盐水按100：15的比例浸泡三四天，将黄花捞出来晾晒，不会腐烂。盐水下次加盐仍可续用。

Claims (4)

1.一种黄花菜的腌制方法，其技术特征是用盐水泡黄花。
2.根据权利要求1所述的用盐水泡黄花，其技术特征是盐水的浓度为百分之十。
3.根据权利要求1所述的用盐水泡黄花，其技术特征是黄花与盐水的比例是100：15。
4.根据权利要求1所述的用盐水泡黄花，其技术特征是浸泡时间为三四天。
CN201210298047.1A 2012-08-21 2012-08-21 黄花菜腌制法 Withdrawn CN103621944A (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201210298047.1A CN103621944A (zh) 2012-08-21 2012-08-21 黄花菜腌制法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201210298047.1A CN103621944A (zh) 2012-08-21 2012-08-21 黄花菜腌制法

Publications (1)

Publication Number Publication Date
CN103621944A true CN103621944A (zh) 2014-03-12

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CN201210298047.1A Withdrawn CN103621944A (zh) 2012-08-21 2012-08-21 黄花菜腌制法

Country Status (1)

Country Link
CN (1) CN103621944A (zh)

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103876084A (zh) * 2014-04-19 2014-06-25 祁东县吉祥食品有限公司 一种腌制黄花菜的加工方法及其腌制容器
CN103976322A (zh) * 2014-06-06 2014-08-13 四川省宕府王食品有限责任公司 一种以黄花菜为原料制作调味菜的方法
CN104431904A (zh) * 2014-12-08 2015-03-25 魏权 一种鲜黄花菜的腌制方法
CN109006974A (zh) * 2018-07-16 2018-12-18 黄振雄 一种黄花菜储存保鲜方法

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103876084A (zh) * 2014-04-19 2014-06-25 祁东县吉祥食品有限公司 一种腌制黄花菜的加工方法及其腌制容器
CN103876084B (zh) * 2014-04-19 2015-09-23 祁东县吉祥食品有限公司 一种腌制黄花菜的加工方法及其腌制容器
CN103976322A (zh) * 2014-06-06 2014-08-13 四川省宕府王食品有限责任公司 一种以黄花菜为原料制作调味菜的方法
CN103976322B (zh) * 2014-06-06 2016-05-18 四川省宕府王食品有限责任公司 一种以黄花菜为原料制作调味菜的方法
CN104431904A (zh) * 2014-12-08 2015-03-25 魏权 一种鲜黄花菜的腌制方法
CN109006974A (zh) * 2018-07-16 2018-12-18 黄振雄 一种黄花菜储存保鲜方法

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Application publication date: 20140312