CN103637135A - Bitter gourd pickles and preparation method thereof - Google Patents

Bitter gourd pickles and preparation method thereof Download PDF

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Publication number
CN103637135A
CN103637135A CN201310615779.3A CN201310615779A CN103637135A CN 103637135 A CN103637135 A CN 103637135A CN 201310615779 A CN201310615779 A CN 201310615779A CN 103637135 A CN103637135 A CN 103637135A
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parts
pickles
balsam pear
bittergourd
sun
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邓江莲
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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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • 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

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  • 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)
  • Storage Of Fruits Or Vegetables (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention discloses bitter gourd pickles and a preparation method thereof. The bitter gourd pickles are prepared from the following raw materials: bitter gourds, salt, fresh pimiento, garlic, white sugar, soy sauce, spirit, white vinegar and anise. The preparation method of the bitter gourd pickles comprises the following steps: raw material selection, insolation, continuous insolation for preparing bitter gourd particles, immersion and drying, pickling, secondary pickling, vacuum packaging, sterilization, inspection and storage. The bitter gourd pickles and the preparation method thereof have the characteristics that the ratios of the raw materials are reasonable; the product is green-yellow, tastes crisp and delicious, is salty and bitter and is refreshing and delicious; if the bitter gourd pickles are eaten together with rice or bread, the effects of stimulating the appetite, tonifying the spleen and promoting the appetite can be achieved; the bitter gourd pickles can be stored for a long time without any preservative; all the raw materials are true-color natural high-quality raw materials, and the product is a healthy, safe and green food which can be eaten together with rice or bread. The bitter gourd pickles are novel pickle products which have the effects of clearing heat, detoxifying, relieving summer heat, cooling down, tonifying kidney, moisturizing spleen, improving the immunity, reducing the blood fat and the like; the preparation technology is simple, is convenient in processing, is suitable for factory production and can easily form the pickles and meet requirements of the market; the market of the bitter gourds is developed.

Description

A kind of Bittergourd pickles and preparation method thereof
Technical field
The invention belongs to a kind of salted vegetables manufacture field, be specifically related to a kind of Bittergourd pickles and preparation method thereof.
Background technology
Balsam pear, claims again balsam pear, is the annual climing property herbaceous plant of Curcurbitaceae Momordica.Balsam pear contains abundant nutritional labeling, as protein, dietary fiber, vitamin C, vitamin E, β 2 carrotene, thiamine, riboflavin, niacin and trace elements K, sodium, calcium, magnesium, phosphorus etc.Wherein bitter melon protein MAP30 can stop the synthetic of AIDS virus DNA, the infection of inhibiting HIV and growth.And effective to multiple virus and tumour cell.In Bitter Melon Juice and bitter melon seed, contain 52 hydroxyl color amines, balsam pear alkaloid, daucosterol, Charantin and the fairly obvious blood-sugar decreasing active of hypoglycemic effect.Charantin in balsam pear is described as " fatty killer ", has good antiobesity action.In balsam pear, the content of VC occupy first of gourd, fruit and vegetable.In addition, balsam pear has clearing heat and detoxicating, functions of relieving summer heat, antithermic, and kidney tonifying profit spleen, improves immunity, the effects such as reducing blood lipid.As a kind of vegetable food of integration of drinking and medicinal herbs, the resource of balsam pear is very abundant.Fresh balsam pear is perishable, and in order to preserve nutrition, the local flavor of fresh balsam pear, the natural balsam pear food of developing instant and having a peculiar flavour just seems very important.
At present, salted vegetables are the necessary style of cooking of Chinese people's daily life, at last a kind of Chinese culture.China people like eating salted vegetables, and along with improving constantly of people's living standard, people also constantly promote for the pursuit of the variation of diet, best quality, nutrient laden.At present, the salted vegetables of China system is to make with radish, leaf mustard, cucumber etc., the salted vegetables of substantially not doing with balsam pear.The nutritional labeling containing in balsam pear is many, and effect is many, if do into salted vegetables, not only healthy, environmental protection, also can develop balsam pear market.
The most mouthfeel of salted vegetables is in the market poor, color is bad, very single deficiency all such as batching and nutrition, and common peppery salted vegetables are varied, and raw material is different with processing method, and taste also varies.There are the peppery salted vegetables of many kinds to contain chemical addition agent, human body is had to harm in various degree.
Summary of the invention
The object of the present invention is to provide a kind of Bittergourd pickles and preparation method thereof, improved a kind of salted vegetables of environmental protection, not only, not containing chemical addition agent, also there is multiple efficacies, meet people to facilitating the requirement of pollution-free food.
The technical scheme of Bittergourd pickles of the present invention is achieved in that a kind of Bittergourd pickles, in weight portion, its component is: 5000～5500 parts, balsam pear, 311～426 parts of salt, 230～286 parts of fresh chillis, 147～215 parts, garlic, 92～130 parts of white sugar, 484～519 parts of soy sauces, 89～125 parts of white wine, 76～108 parts of light-coloured vinegars, 43～61 parts of anises.
And the weight portion of described Bittergourd pickles is preferably: 5190～5320 parts, balsam pear, 352～376 parts of salt, 248～261 parts of fresh chillis, 173～196 parts, garlic, 107～120 parts of white sugar, 495～511 parts of soy sauces, 94～116 parts of white wine, 87～93 parts of light-coloured vinegars, 50～54 parts of anises.
Optimum weight part of described Bittergourd pickles is: 5225 parts, balsam pear, 364 parts of salt, 255 parts of fresh chillis, 190 parts, garlic, 113 parts of white sugar, 507 parts of soy sauces, 103 parts of white wine, 90 parts of light-coloured vinegars, 52 parts of anises.
Above-mentioned Bittergourd pickles is realized by following steps:
(1) raw material is selected: select hypertrophy, emerald green, without going mouldy, without rotting, without the balsam pear of disease and pest, clean up the saline sook 30～60min of rear use 0.05%;
(2) airing: the balsam pear in step (1) is removed to seed, and middle incision, then to cutting, add salt, pickles after 24～28h, is placed on the 6～8h that is exposed to the sun under the sun, then balsam pear is rubbed with the hands evenly, then is added salt to pickle to be exposed to the sun after 24～28h 6～8h;
(3) balsam pear in step (2) is diced, the 3～5d that is then exposed to the sun under the sun, makes balsam pear fourth;
(4) balsam pear fourth is placed in water and soaks 50～70min, then with drier, dry moisture, make balsam pear fourth water content 45～55%;
(5) pickle: the balsam pear fourth in step (4) is put into ceramic vat, fresh chilli, garlic, white sugar, soy sauce, white wine, light-coloured vinegar, anise, the salt of putting into cut-out seal the system of flooding, and then pull out, put into bamboo sieve, drain dish halogen, make Bittergourd pickles;
(6) vacuum packaging: adopt oxygen barrier every the good packaging material of wet performance Bittergourd pickles, pack with D2-1000/L vacuum packing machine;
(7) sterilizing; Adopt GM-700 retort to carry out sterilization;
(8) check warehouse-in.
During being every other day exposed to the sun in step (3), when accepting, to balsam pear be rubbed with the hands evenly with hand.
When step (5) is pickled, once, after inverted engine 5～6d, within every 2 days, inverted engine is 1 time, then continues to pickle 18d continuously in inverted engine every day.
Compared with prior art, the present invention has the following advantages: material rate collocation rationally, is green-yellow, and taste middle band crisp, fragrant and pleasant to taste, salty is bitter, salubrious delicious food, with it, goes with rice or bread, and Appetizing spleen-tonifying, improves a poor appetite; Can long storage time, and do not add any anticorrisive agent, be all true qualities, natural quality raw materials, be a kind of health, safe, green appetizing food; Be of high nutritive value, have clearing heat and detoxicating, functions of relieving summer heat, antithermic, kidney tonifying profit spleen, improves immunity, the effects such as reducing blood lipid, are a kind of novel salted vegetable products; Preparation technology is simple, easy to process, and suitable batch production is produced, and is easy to form and meet the demand in market; Developed the market of balsam pear.
The specific embodiment
Embodiment 1
A Bittergourd pickles, in weight portion, its component is: 5000 parts, balsam pear, 311 parts of salt, 230 parts of fresh chillis, 147 parts, garlic, 92 parts of white sugar, 484 parts of soy sauces, 89 parts of white wine, 76 parts of light-coloured vinegars, 43 parts of anises.
Above-mentioned Bittergourd pickles is realized by following steps:
(1) raw material is selected: select hypertrophy, emerald green, without going mouldy, without rotting, without 5000 parts, the balsam pear of disease and pest, clean up the saline sook 30min of rear use 0.05%;
(2) airing: the balsam pear in step (1) is removed to seed, and middle incision, then to cutting, add 188 parts of salt, pickles after 24h, is placed on the 6h that is exposed to the sun under the sun, then balsam pear is rubbed with the hands evenly, then is added 100 parts of salt to pickle to be exposed to the sun after 28h 8h;
(3) balsam pear in step (2) is diced, the 3d that is then exposed to the sun under the sun, makes balsam pear fourth; While being every other day exposed to the sun, when accepting, to balsam pear fourth be rubbed with the hands evenly with hand;
(4) balsam pear fourth is placed in water and soaks 50min, then with drier, dry moisture, make balsam pear fourth water content 45%;
(5) pickle: the balsam pear fourth in step (4) is put into ceramic vat, put into 23 parts of 76 parts of 89 parts of 484 parts of 92 parts of 147 parts, 230 parts of fresh chillis, garlic, white sugar, soy sauces, white wine, the light-coloured vinegars of cut-out, anistree 43 parts, salt and seal the system of flooding, then pull out, put into bamboo sieve, drain dish halogen, make Bittergourd pickles; In curing process, once, after inverted engine 5d, within every 2 days, inverted engine is 1 time, then continues to pickle 18d continuously in inverted engine every day;
(6) vacuum packaging: adopt oxygen barrier every the good packaging material of wet performance Bittergourd pickles, pack with D2-1000/L vacuum packing machine;
(7) sterilizing; Adopt GM-700 retort to carry out sterilization
(8) check warehouse-in.
Embodiment 2
A Bittergourd pickles, in weight portion, its component is: 5500 parts, balsam pear, 426 parts of salt, 286 parts of fresh chillis, 215 parts, garlic, 130 parts of white sugar, 519 parts of soy sauces, 125 parts of white wine, 108 parts of light-coloured vinegars, 61 parts of anises.
Above-mentioned Bittergourd pickles is realized by following steps:
(1) raw material is selected: select hypertrophy, emerald green, without going mouldy, without rotting, without 5500 parts, the balsam pear of disease and pest, clean up the saline sook 60min of rear use 0.05%;
(2) airing: the balsam pear in step (1) is removed to seed, and middle incision, then to cutting, add 240 parts of salt, pickles after 28h, is placed on the 8h that is exposed to the sun under the sun, then balsam pear is rubbed with the hands evenly, then is added 150 parts of salt to pickle to be exposed to the sun after 24h 6h;
(3) balsam pear in step (2) is diced, the 5d that is then exposed to the sun under the sun, makes balsam pear fourth; While being every other day exposed to the sun, when accepting, to balsam pear fourth be rubbed with the hands evenly with hand;
(4) balsam pear fourth is placed in water and soaks 70min, then with drier, dry moisture, make balsam pear fourth water content 55%;
(5) pickle: the balsam pear fourth in step (4) is put into ceramic vat, put into 36 parts of 108 parts of 125 parts of 519 parts of 130 parts of 215 parts, 286 parts of fresh chillis, garlic, white sugar, soy sauces, white wine, the light-coloured vinegars of cut-out, anistree 61 parts, salt and seal the system of flooding, then pull out, put into bamboo sieve, drain dish halogen, make Bittergourd pickles; In curing process, once, after inverted engine 6d, within every 2 days, inverted engine is 1 time, then continues to pickle 18d continuously in inverted engine every day;
(6) vacuum packaging: adopt oxygen barrier every the good packaging material of wet performance Bittergourd pickles, pack with D2-1000/L vacuum packing machine;
(7) sterilizing; Adopt GM-700 retort to carry out sterilization
(8) check warehouse-in.
Embodiment 3
A Bittergourd pickles, in weight portion, its component is: 5190 parts, balsam pear, 352 parts of salt, 248 parts of fresh chillis, 173 parts, garlic, 107 parts of white sugar, 495 parts of soy sauces, 94 parts of white wine, 87 parts of light-coloured vinegars, 50 parts of anises.
Above-mentioned Bittergourd pickles is realized by following steps:
(1) raw material is selected: select hypertrophy, emerald green, without going mouldy, without rotting, without 5190 parts, the balsam pear of disease and pest, clean up the saline sook 40min of rear use 0.05%;
(2) airing: the balsam pear in step (1) is removed to seed, and middle incision, then to cutting, add 200 parts of salt, pickles after 25h, is placed on the 7h that is exposed to the sun under the sun, then balsam pear is rubbed with the hands evenly, then is added 125 parts of salt to pickle to be exposed to the sun after 27h 7h;
(3) balsam pear in step (2) is diced, the 4d that is then exposed to the sun under the sun, makes balsam pear fourth; While being every other day exposed to the sun, when accepting, to balsam pear fourth be rubbed with the hands evenly with hand;
(4) balsam pear fourth is placed in water and soaks 55min, then with drier, dry moisture, make balsam pear fourth water content at 45-55%;
(5) pickle: the balsam pear fourth in step (4) is put into ceramic vat, put into 27 parts of 87 parts of 94 parts of 495 parts of 107 parts of 173 parts, 248 parts of fresh chillis, garlic, white sugar, soy sauces, white wine, the light-coloured vinegars of cut-out, anistree 50 parts, salt and seal the system of flooding, then pull out, put into bamboo sieve, drain dish halogen, make Bittergourd pickles; In curing process, once, after inverted engine 6d, within every 2 days, inverted engine is 1 time, then continues to pickle 18d continuously in inverted engine every day;
(6) vacuum packaging: adopt oxygen barrier every the good packaging material of wet performance Bittergourd pickles, pack with D2-1000/L vacuum packing machine;
(7) sterilizing; Adopt GM-700 retort to carry out sterilization
(8) check warehouse-in.
Embodiment 4
A Bittergourd pickles, in weight portion, its component is: 5320 parts, balsam pear, 376 parts of salt, 261 parts of fresh chillis, 196 parts, garlic, 120 parts of white sugar, 511 parts of soy sauces, 116 parts of white wine, 93 parts of light-coloured vinegars, 54 parts of anises.
Above-mentioned Bittergourd pickles is realized by following steps:
(1) raw material is selected: select hypertrophy, emerald green, without going mouldy, without rotting, without 5320 parts, the balsam pear of disease and pest, clean up the saline sook 50min of rear use 0.05%;
(2) airing: the balsam pear in step (1) is removed to seed, and middle incision, then to cutting, add 220 parts of salt, pickles after 27h, is placed on the 7h that is exposed to the sun under the sun, then balsam pear is rubbed with the hands evenly, then is added 130 parts of salt to pickle to be exposed to the sun after 25h 7h;
(3) balsam pear in step (2) is diced, the 5d that is then exposed to the sun under the sun, makes balsam pear fourth; While being every other day exposed to the sun, when accepting, to balsam pear fourth be rubbed with the hands evenly with hand;
(4) balsam pear fourth is placed in water and soaks 65min, then with drier, dry moisture, make balsam pear fourth water content at 45-55%;
(5) pickle: the balsam pear fourth in step (4) is put into ceramic vat, put into 26 parts of 93 parts of 116 parts of 511 parts of 120 parts of 196 parts, 261 parts of fresh chillis, garlic, white sugar, soy sauces, white wine, the light-coloured vinegars of cut-out, anistree 54 parts, salt and seal the system of flooding, then pull out, put into bamboo sieve, drain dish halogen, make Bittergourd pickles; In curing process, once, after inverted engine 6d, within every 2 days, inverted engine is 1 time, then continues to pickle 18d continuously in inverted engine every day;
(6) vacuum packaging: adopt oxygen barrier every the good packaging material of wet performance Bittergourd pickles, pack with D2-1000/L vacuum packing machine;
(7) sterilizing; Adopt GM-700 retort to carry out sterilization
(8) check warehouse-in.
Embodiment 5
A Bittergourd pickles, in weight portion, its component is: 5225 parts, balsam pear, 364 parts of salt, 255 parts of fresh chillis, 190 parts, garlic, 113 parts of white sugar, 507 parts of soy sauces, 103 parts of white wine, 90 parts of light-coloured vinegars, 52 parts of anises.
Above-mentioned Bittergourd pickles is realized by following steps:
(1) raw material is selected: select hypertrophy, emerald green, without going mouldy, without rotting, without 5225 parts, the balsam pear of disease and pest, clean up the saline sook 45min of rear use 0.05%;
(2) airing: the balsam pear in step (1) is removed to seed, and middle incision, then to cutting, add 225 parts of salt, pickles after 26h, is placed on the 7h that is exposed to the sun under the sun, then balsam pear is rubbed with the hands evenly, then is added 115 parts of salt to pickle to be exposed to the sun after 26h 7h;
(3) balsam pear in step (2) is diced, the 4d that is then exposed to the sun under the sun, makes balsam pear fourth; While being every other day exposed to the sun, when accepting, to balsam pear fourth be rubbed with the hands evenly with hand;
(4) balsam pear fourth is placed in water and soaks 60min, then with drier, dry moisture, make balsam pear fourth water content at 45-55%;
(5) pickle: the balsam pear fourth in step (4) is put into ceramic vat, put into 24 parts of 90 parts of 103 parts of 507 parts of 113 parts of 190 parts, 255 parts of fresh chillis, garlic, white sugar, soy sauces, white wine, the light-coloured vinegars of cut-out, anistree 52 parts, salt and seal the system of flooding, then pull out, put into bamboo sieve, drain dish halogen, make Bittergourd pickles; In curing process, once, after inverted engine 5d, within every 2 days, inverted engine is 1 time, then continues to pickle 18d continuously in inverted engine every day;
(6) vacuum packaging: adopt oxygen barrier every the good packaging material of wet performance Bittergourd pickles, pack with D2-1000/L vacuum packing machine;
(7) sterilizing; Adopt GM-700 retort to carry out sterilization
(8) check warehouse-in.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, all any modifications of doing within the spirit and principles in the present invention, be equal to and replace and improvement etc., within all should being included in protection scope of the present invention.

Claims (6)

1. a Bittergourd pickles, it is characterized in that, in weight portion, its component is: 5000～5500 parts, balsam pear, 311～426 parts of salt, 230～286 parts of fresh chillis, 147～215 parts, garlic, 92～130 parts of white sugar, 484～519 parts of soy sauces, 89～125 parts of white wine, 76～108 parts of light-coloured vinegars, 43～61 parts of anises.
2. Bittergourd pickles as claimed in claim 1, it is characterized in that, the weight portion of described component is: 5190～5320 parts, balsam pear, 352～376 parts of salt, 248～261 parts of fresh chillis, 173～196 parts, garlic, 107～120 parts of white sugar, 495～511 parts of soy sauces, 94～116 parts of white wine, 87～93 parts of light-coloured vinegars, 50～54 parts of anises.
3. Bittergourd pickles as claimed in claim 2, it is characterized in that, the weight portion of described component is: 5225 parts, balsam pear, 364 parts of salt, 255 parts of fresh chillis, 190 parts, garlic, 113 parts of white sugar, 507 parts of soy sauces, 103 parts of white wine, 90 parts of light-coloured vinegars, 52 parts of anises.
4. the preparation method of any described Bittergourd pickles of claim 1～3, is characterized in that, comprises the following steps:
(1) raw material is selected: select hypertrophy, emerald green, without going mouldy, without rotting, without the balsam pear of disease and pest, clean up the saline sook 30～60min of rear use 0.05%;
(2) airing: the balsam pear in step (1) is removed to seed, and middle incision, then to cutting, add salt, pickles after 24～28h, is placed on the 6～8h that is exposed to the sun under the sun, then balsam pear is rubbed with the hands evenly, then is added salt to pickle to be exposed to the sun after 24～28h 6～8h;
(3) balsam pear in step (2) is diced, the 3～5d that is then exposed to the sun under the sun, makes balsam pear fourth;
(4) balsam pear fourth is placed in water and soaks 50～70min, then with drier, dry moisture, make balsam pear fourth water content 45～55%;
(5) pickle: the balsam pear fourth in step (4) is put into ceramic vat, fresh chilli, garlic, white sugar, soy sauce, white wine, light-coloured vinegar, anise, the salt of putting into cut-out seal the system of flooding, and then pull out, put into bamboo sieve, drain dish halogen, make Bittergourd pickles;
(6) vacuum packaging: adopt oxygen barrier every the good packaging material of wet performance Bittergourd pickles, pack with D2-1000/L vacuum packing machine;
(7) sterilizing; Adopt GM-700 retort to carry out sterilization;
(8) check warehouse-in.
5. the preparation method of Bittergourd pickles as claimed in claim 4, is characterized in that, during being every other day exposed to the sun in step (3), when accepting, will balsam pear be rubbed with the hands evenly with hand.
6. the preparation method of Bittergourd pickles as claimed in claim 4, is characterized in that, when step (5) is pickled, once, after inverted engine 5～6d, within every 2 days, inverted engine is 1 time, then continues to pickle 18d continuously in inverted engine every day.
CN201310615779.3A 2013-11-27 2013-11-27 Bitter gourd pickles and preparation method thereof Pending CN103637135A (en)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103907864A (en) * 2014-03-28 2014-07-09 张美沛 Preparation method of taro seedling pickles
CN103907865A (en) * 2014-04-02 2014-07-09 浙江小二黑食品有限公司 Novel method for preparing salted vegetables
CN105077119A (en) * 2015-08-31 2015-11-25 湖南生物机电职业技术学院 Production method for low-nitrite content pickled vegetable

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101675782A (en) * 2008-09-19 2010-03-24 孙进华 Bittergourd pickles
CN102987305A (en) * 2011-09-19 2013-03-27 重庆市南川区南双科技有限公司 Pickled bitter melon granule

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101675782A (en) * 2008-09-19 2010-03-24 孙进华 Bittergourd pickles
CN102987305A (en) * 2011-09-19 2013-03-27 重庆市南川区南双科技有限公司 Pickled bitter melon granule

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
甄润英等: "苦瓜腌制工艺", 《食品研究与开发》, vol. 23, no. 5, 31 October 2002 (2002-10-31), pages 42 - 44 *

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103907864A (en) * 2014-03-28 2014-07-09 张美沛 Preparation method of taro seedling pickles
CN103907865A (en) * 2014-04-02 2014-07-09 浙江小二黑食品有限公司 Novel method for preparing salted vegetables
CN105077119A (en) * 2015-08-31 2015-11-25 湖南生物机电职业技术学院 Production method for low-nitrite content pickled vegetable

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Application publication date: 20140319