CN103637138A - Hami melon fruitlet pickles and preparation method of pickles - Google Patents
Hami melon fruitlet pickles and preparation method of pickles Download PDFInfo
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- CN103637138A CN103637138A CN201310659077.5A CN201310659077A CN103637138A CN 103637138 A CN103637138 A CN 103637138A CN 201310659077 A CN201310659077 A CN 201310659077A CN 103637138 A CN103637138 A CN 103637138A
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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
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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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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Abstract
The invention provides pickles prepared from hami melon fruitlets obtained by fruit thinning as raw materials and added celeries, and a preparation method of the pickles. The hami melon fruitlet pickles prepared by the method have a smooth, crispy and tasty, salty and sweet, mildly spicy, and delicious mouth feel and are suitable for being eaten by young people and cold people; the uncooked and hard mouth feels of existing pickles and the discomforted mouth feel of uncooked vegetables are overcome; color varieties of edible pickles are added and the consumption requirements of people are enriched. A dish of delicious edible pickled vegetables eaten with rice is provided for people and the health-care effect of hami melons is obtained; the hami melon fruitlet pickles also have the effects of allaying the hunger, relaxing the bowels, tonifying qi, clearing away lung heat and relieving a cough. The process is simple and feasible and is suitable for large-scale production to form industrial production; market requirements of people are met; the pickles are cheap and fine and are very favored by people.
Description
Technical field
The present invention relates to a kind of salted white, particularly salted white of a kind of "Hami" melon young fruit and preparation method thereof, the invention belongs to deep processing of farm products and production technical field thereof.
Background technology
"Hami" melon has the laudatory title of " king in melon ", and Xinjiang of China and Dunhuang, Gansu Province one band are produced "Hami" melon.The Hetao area, the existing Inner Mongol is extensively cultivation also, and cultivated area constantly expands."Hami" melon not only local flavor is good, and being rich in nutrition.According to one's analysis, in the dry of "Hami" melon, the sugar that contains 4.6%-15.8%, cellulose 2.6%-6.7%, also have malic acid, pectin substance, vitamin A, B, C, the elements such as niacin and calcium, phosphorus, iron, Hami melon pulp has diuresis, quenches the thirst, except effects such as dysphoria with smothery sensation, anti-summer heat, can control the symptoms such as fever, heatstroke, thirsty, urinary tract infections, the raw sore of mouth and nose.Edible "Hami" melon has significant facilitation to human body hematopoietic function, can be used as the product of the dietotherapy of anaemia.If often feel that body and mind is tired, mind lather or halitosis, edible "Hami" melon can make moderate progress.
Flower and fruit thinning is the important measures that improve fruit-setting rate and fruit quality, by flower and fruit thinning, early unnecessary colored fringe, bud and young fruit is removed, and could reduce nutrient consumption, improves the quality of fruit-setting rate and "Hami" melon in "Hami" melon plantation.The method of "Hami" melon fruit thinning, generally after fallen flowers, 3-4 is all, when "Hami" melon is as big or small in almond, carry out, according to the principle of " staying excellent roguing ", remove young fruit, first select one greatly, shape is rectified, growth fraction uniformly fruit stays, the fruit staying is called determines fruit, then the malformed fruit of all the other overload, fruitlet, sick wormed fruit are all removed, and a seedling only stays a fruit.Fruit thinning is must can produce a large amount of "Hami" melon young fruits removing through step in "Hami" melon plantation, and this class young fruit can only special disposal fall in the past, not only wasted resource but also for no reason consume manpower and materials."Hami" melon young fruit under dredging is made and pickled pickles, can turn waste into wealth, increased delicious on the peasant's dining table pickles of going with rice or bread.
Vegetable-pickling is a kind of ancient vegetables processing and storage method, no matter in China or abroad there is long history.Because its process and apparatus is simple, raw materials used gathering materials on the spot, therefore there is the famous special local product of many unique styles.That modern edible salted vegetables flavor adjustment, particularly salted vegetables have is aid digestion, it is greasy to disappear, regulate the effects such as taste, by people, is favored.
Prosperity along with market, commercially available various salted vegetable products are various in style, the Pickle of different local characteristics, the consumer groups of different taste have been met, demand to people's life has been proposed more selection, the "Hami" melon young fruit salted vegetables obtaining during fruit thinning is the distinctive a kind of fruit and vegetable product in the Hetao area, the Inner Mongol, its taste is salty acid embrittlement tender, having appetizing refresh oneself, sober up greasy, improve a poor appetite, help digest, promote the effect of human body to the absorption of calcium, phosphorus, ferro element, be the seasoning pickles that common people are indispensable.
About "Hami" melon, current production method mainly makes that melon is dry, melon dried meat, melon juice, and the fruit of "Hami" melon young fruit is made to a kind of salted white, and can be convenient for people to edible, at present there are no report.
Summary of the invention
While the invention provides a kind of fruit thinning, gained "Hami" melon young fruit is made the preparation method of salted vegetables as raw material, "Hami" melon young fruit salted vegetables prepared by the present invention have the mouthfeel of fine and smooth sharp and clear, micro-peppery, fresh perfume (or spice), suitable young man, designed for old people, overcome the life, hard and there is the uncomfortable mouthfeel of romaine lettuce taste of existing salted vegetables, increase the designs and varieties of edible salted vegetables, enriched the demand of people's consumption.Not only to people, provide going with rice or bread of delicious edible pickles, obtained the health-care efficacy of "Hami" melon simultaneously, also have stay one's hunger, the effect of convenient, beneficial gas, the hot cough-relieving of clearing lung-heat.The present invention is simple for process, and proper scale is produced, and can form industry, meet people's the market demand, and product is inexpensive, and the utmost point is liked by people.
"Hami" melon young fruit salted vegetables of the present invention comprise following raw material: "Hami" melon young fruit 100-150 part, celery 10-17 part, garlic 5-7 part, bud green capsicum 5-7 part and fresh ginger 3-5 part.This "Hami" melon young fruit is: a kind of immature, the superseded "Hami" melon young fruit of taking in the fruit thinning that after "Hami" melon fallen flowers, 3-4 week carries out, the leftover bits and pieces in "Hami" melon planting process is salted.
Meanwhile, the condiment that making salted vegetables of the present invention also needs is: Chinese prickly ash, fennel seeds, it counts 1-2 part, 0.5-1 part by weight according to the weight portion of raw material.
"Hami" melon young fruit of the present invention is raw material, and its processing step is as follows:
(1) raw material is selected: in 3-4 week after "Hami" melon fallen flowers, according to the principle of " staying excellent roguing ", "Hami" melon is carried out to fruit thinning.Subsequently dredge in lower young fruit, choose meat plumpness, quality delicate, without going mouldy, without rotten, without the vertical diameter of disease and pest be greater than 5cm, that footpath is greater than the "Hami" melon young fruit of 3cm is anyhow standby, choose fresh celery standby, choose without going rotten, pure garlic, bud green capsicum, fresh ginger, Chinese prickly ash, fennel seeds be standby; By parts by weight of raw materials proportioning, weigh;
(2) clean container: 1., first by big porcelain cylinder or watt jar one or more (depending on the number of dish amount) wash clean, refill Qing Dynasty's water soaking two days, change water every day one time.2. then the burned water (more than half altar is advisable) of getting away is poured in big porcelain cylinder or watt altar, after boiling water is cool, again water is outwelled, to reach big porcelain cylinder or the abundant sterilization of watt altar, clean effect, with clean gauze, dry big porcelain cylinder or watt jar inwall with standby;
(3) raw material is processed:
A) in "Hami" melon young fruit, select between vertical diameter 5-10cm, the fruit between the 3-6cm of footpath does not need peeling, cuts or go seed directly to clean up anyhow; More than indulging diameter 10cm, "Hami" melon young fruit more than footpath 6cm cleans up after removing the peel, cut or removing seed anyhow; By all "Hami" melon young fruits that the clean up processing of taking away the puckery taste;
B) remove celery Lao Ye, Huang Ye, stay tender leaf and stem, and cauline leaf is separated, clean with clear water rinsing, pull the moisture of the dry surface attachment of control out;
C) garlic peeling, bud green capsicum and fresh ginger is clean with clear water rinsing, pull the moisture of the dry surface attachment of control out;
D) boil condiment water: Chinese prickly ash and fennel seeds are put into water and burn and get away 5-10 minute, the amount of gained water is "Hami" melon young fruit weight ratio 15-20%, cooling standby;
(4) salt marsh: by "Hami" melon young fruit by or block-by-block layering put into big porcelain cylinder, "Hami" melon young fruit is often put into after one deck, is sprinkled into the salt of the 8-10% of this layer of "Hami" melon young fruit weight, puts one deck stem of celery and leaf on it, be sprinkled into the salt of the 4-5% of this layer of celery weight, subsequently operation successively; During this time, garlic, bud green capsicum and fresh ginger are interted and be placed on the gap between "Hami" melon and celery, by the compacting layer by layer of "Hami" melon young fruit, when apart from cylinder mouth 15cm, stop blowing, the condiment water that upper step is endured is poured in watt altar or big porcelain cylinder, places the stone of a cylinder mouth size, then on the superiors' raw material, with gauze, seal cylinder mouth, with Polypropylence Sheet sealing cylinder mouth, build lid again, isolated air is salt marsh 70-90 days at room temperature.
Wherein, taking away the puckery taste of "Hami" melon is treated to: add a kind of in 1/2 vinegar water, light soy sauce water or the Aqua Folium Camelliae sinensis that floods "Hami" melon cumulative volume, soak after 24 hours, 1/2 the fruit on upper strata is pressed in to lower floor, submerge in vinegar water, light soy sauce water or Aqua Folium Camelliae sinensis, the "Hami" melon young fruit having soaked soaks 24 hours after being layered on upper strata.
Wherein, celery is to pickle together with stem band leaf, to keep the delicate flavour of celery.
Leaf of Herba Apii graveolentis plays removal astringent taste, retains the taste of celery delicate fragrance, pulls out after arriving 40 days, no longer stays in cylinder.
Specification requirement of the present invention and feature are as follows:
1) the present invention adopts vinegar, light soy sauce water or tea to soak the processing of taking away the puckery taste, adopt a kind of direct immersion in vinegar, light soy sauce water or Aqua Folium Camelliae sinensis, better remove the astringent taste of "Hami" melon young fruit, but do not affected the local flavor of "Hami" melon salted vegetables, promoted the mouthfeel of little salted vegetables.
2) the described condiment water that boils: Chinese prickly ash, fennel seeds water burn gets away 5-7 minute, and object is sterilization processing, and it is under 90-100 ℃ of temperature conditions, sterilizing time 5-7 minute.
3) take food after this salted vegetables at every turn, seal in time, jam-pack, as found lack of water in watt altar or big porcelain cylinder, add above-mentioned condiment water in time in time.
4) as found, in dish, have white trichobacteria, need to stir top bittern once every day with brush, after within many days, stirring, white trichobacteria is died away.
5) temperature required for the present invention is controlled between 15-28 ℃.
6) leaf of Herba Apii graveolentis of pickling in the present invention plays removal astringent taste, retains the taste of celery delicate fragrance, pulls out after arriving 40 days, no longer stays in cylinder.
7), by the compacting layer by layer of "Hami" melon young fruit, the above-mentioned Chinese prickly ash of getting ready, fennel seeds cooling water are poured in watt altar or big porcelain cylinder.
8) at room temperature salt marsh can take food about 70 days.
Product Process of the present invention is simple, and raw material is sufficient, is easy to suitability for industrialized production, can produce in batches, forms product advantage.In peasant's cultivation, the "Hami" melon young fruit of taking during fruit thinning still falls mainly as discarded object, if utilize "Hami" melon young fruit to make salted vegetables, can utilize its nutritive value, turns waste into wealth, and has increased the delicious on peasant's dining table, has important practical significance.
The specific embodiment
The present invention is described in further detail in connection with specific embodiment.
Embodiment mono-
A, raw material are selected: in 3-4 week after "Hami" melon fallen flowers, according to the principle of " staying excellent roguing ", carry out fruit thinning.After choose meat plumpness, quality delicate, without going mouldy, without rotting, without 50 kilograms of the young fruits of taking of disease and pest, 6 kilograms of celeries are standby, choose without going rotten, 3 kilograms, pure garlic, 3 kilograms, bud green capsicum, 3 kilograms of fresh gingers, 1 kilogram, Chinese prickly ash, 0.5 kilogram of fennel seeds be standby;
B, clean container: standby two have cover tile altar, wash clean, refills full water and soaks two days, changes water every day one time.The burned water (more than half altar is advisable) of getting away is poured in watt altar, after boiling water is cool, again water is outwelled, to reach the abundant sterilization of watt altar, clean effect; Watt altar after cleaning is dried standby with clean gauze;
C, raw material are processed:
"Hami" melon young fruit: select in "Hami" melon young fruit between vertical diameter 5-10cm, the fruit between the 3-6cm of footpath does not need peeling, cuts or go seed directly to clean up anyhow; More than indulging diameter 10cm, "Hami" melon young fruit more than footpath 6cm cleans up after removing the peel, cut or removing seed anyhow; Adopt 20 kilograms of Aqua Folium Camelliae sinensis (approximately flood "Hami" melon cumulative volume 1/2) directly to soak the processing of taking away the puckery taste: after adding Aqua Folium Camelliae sinensis, to flood 1/2 of "Hami" melon cumulative volume, soak after 24 hours, 1/2 the fruit on upper strata is pressed in to lower floor, submerge in Aqua Folium Camelliae sinensis, the "Hami" melon young fruit having soaked soaks 24 hours after being layered on upper strata, standby after taking away the puckery taste so completely;
Celery: remove celery Lao Ye, Huang Ye, stay tender leaf and stem, and cauline leaf is separated, clean with clear water rinsing, pull the moisture of the dry surface attachment of control out;
Auxiliary material: use clear water rinsing clean the above-mentioned garlic peeling distinguish of choosing, fresh ginger, bud green capsicum, pull out, the moisture of the dry surface attachment of control;
Boil condiment water: the above-mentioned Chinese prickly ash of getting ready, fennel seeds water are burnt and got away 7 minutes, and the amount that obtains water is 15% of "Hami" melon young fruit weight, and it is fully cooling;
D, salt marsh: by "Hami" melon young fruit by or block-by-block layering put into Wa Tan, "Hami" melon young fruit is put into after one deck, is sprinkled into 8% salt of "Hami" melon young fruit weight, puts one deck stem of celery and leaf on it, is sprinkled into 4% salt of celery weight, operation successively subsequently; During this time, garlic, fresh ginger, bud green capsicum are being interted and be placed on the gap between "Hami" melon and celery, when apart from cylinder mouth 15cm, stopping blowing, by the compacting layer by layer of "Hami" melon young fruit, the above-mentioned Chinese prickly ash of getting ready, fennel seeds cooling water are poured in watt altar, above last one deck raw material, place the stone of a cylinder mouth size, then, with gauze, seal cylinder mouth, then with Polypropylence Sheet sealing cylinder mouth, build lid, isolated air is salt marsh edible after 70 days at room temperature, during this time, salt marsh, after 45 days, is pulled leaf of Herba Apii graveolentis out.
Embodiment bis-
A, raw material are selected: in 3-4 week after "Hami" melon fallen flowers, according to the principle of " staying excellent roguing ", carry out fruit thinning.After choose meat plumpness, quality delicate, without going mouldy, without rotting, without 150 kilograms of the young fruits of taking of disease and pest, 16 kilograms of celeries are standby, choose without going rotten, 7 kilograms, pure garlic, 6 kilograms, bud green capsicum, 5 kilograms of fresh gingers, 1.5 kilograms, Chinese prickly ash, 0.5 kilogram of fennel seeds be standby;
B, cleaning big porcelain cylinder: standby four cover big porcelain cylinder, wash clean, refills full water and soaks two days, changes water every day one time.The burned water (more than half altar is advisable) of getting away is poured in big porcelain cylinder, after boiling water is cool, again water is outwelled, to reach the abundant sterilization of big porcelain cylinder, clean effect; Big porcelain cylinder after cleaning is dried standby with clean gauze;
C, raw material are processed:
"Hami" melon young fruit: select in "Hami" melon young fruit between vertical diameter 5-10cm, the fruit between the 3-6cm of footpath does not need peeling, cuts or go seed directly to clean up anyhow; More than indulging diameter 10cm, "Hami" melon young fruit more than footpath 6cm cleans up after removing the peel, cut or removing seed anyhow; Adopt 60 kilograms of vinegar water (approximately flood "Hami" melon cumulative volume 1/2) directly to soak the processing of taking away the puckery taste: after adding vinegar water, to flood 1/2 of "Hami" melon cumulative volume, soak after 24 hours, 1/2 the fruit on upper strata is pressed in to lower floor, submerge in vinegar water, the "Hami" melon young fruit having soaked soaks 24 hours after being layered on upper strata, standby after taking away the puckery taste so completely;
Celery: remove celery Lao Ye, Huang Ye, stay tender leaf and stem, and cauline leaf is separated, clean with clear water rinsing, pull the moisture of the dry surface attachment of control out;
Auxiliary material: use clear water rinsing clean the above-mentioned garlic peeling distinguish of choosing, fresh ginger, bud green capsicum, pull out, the moisture of the dry surface attachment of control;
Boil condiment water: the above-mentioned Chinese prickly ash of getting ready, fennel seeds water are burnt and got away 7 minutes, and the amount of water is 15% of "Hami" melon young fruit weight, and it is fully cooling;
D, salt marsh: by "Hami" melon young fruit by or block-by-block layering put into big porcelain cylinder, "Hami" melon young fruit is put into after one deck, is sprinkled into 10% salt of "Hami" melon young fruit weight, puts one deck stem of celery and leaf on it, is sprinkled into the salt of celery weight ratio 5%, subsequently operation successively; During this time, garlic, fresh ginger, bud green capsicum are being interted and be placed on the gap between "Hami" melon and celery, when apart from cylinder mouth 15cm, stopping blowing, raw material layer lamination is real, the above-mentioned Chinese prickly ash of getting ready, fennel seeds cooling water are poured in big porcelain cylinder, on raw material, directly placed the stone of a cylinder mouth size, then with gauze, seal cylinder mouth, with Polypropylence Sheet, sealing cylinder mouth again, build lid, isolated air is salt marsh edible after 80 days at room temperature, during, after salt marsh 40 days, pull leaf of Herba Apii graveolentis out.
Although the present invention with preferred embodiment openly as above; but it is not for limiting the present invention; any those skilled in the art without departing from the spirit and scope of the present invention; can make possible change and modification, so protection scope of the present invention should be as the criterion with the scope that the claims in the present invention were defined.
Claims (7)
1. "Hami" melon young fruit salted vegetables, is characterized in that described salted vegetables comprise following raw material by weight: "Hami" melon young fruit 100-150 part, celery 10-17 part, garlic 5-7 part, bud green capsicum 5-7 part and fresh ginger 5-7 part.
2. "Hami" melon young fruit salted vegetables according to claim 1, is characterized in that, described "Hami" melon young fruit is a kind of immature, the superseded "Hami" melon young fruit of taking while 3-4 week carrying out fruit thinning after "Hami" melon fallen flowers.
3. "Hami" melon young fruit salted vegetables according to claim 1, is characterized in that the condiment that described salted vegetables also need counts by weight: Chinese prickly ash 1-2 part and fennel seeds 0.5-1 part.
4. according to the preparation method of the "Hami" melon young fruit salted vegetables described in claim 1,2 or 3, it is characterized in that comprising the steps:
(1) raw material is selected: select that meat is plump, quality is delicate, without going mouldy, without rotting, without the vertical diameter of disease and pest be greater than 5cm, that footpath is greater than the "Hami" melon young fruit of 3cm is anyhow standby, choose fresh celery standby, choose without mildew and rot, pure garlic, bud green capsicum, fresh ginger, Chinese prickly ash and fennel seeds standby; By raw material proportioning, weigh;
(2) clean container: 1., first by big porcelain cylinder or watt jar wash clean, refill Qing Dynasty's water soaking two days, change water every day one time; 2. then the burned water of getting away is poured in big porcelain cylinder or watt altar, after boiling water is cool, again water is outwelled, with clean gauze, dry big porcelain cylinder or watt jar inwall;
(3) raw material is processed:
A) in "Hami" melon young fruit, select between vertical diameter 5-10cm, the young fruit between the 3-6cm of footpath directly cleans up anyhow; More than indulging diameter 10cm, "Hami" melon young fruit more than footpath 6cm cleans up after removing the peel, cut or removing seed anyhow; By all "Hami" melon young fruits that the clean up processing of taking away the puckery taste;
B) remove celery Lao Ye, Huang Ye, stay tender leaf and stem, and cauline leaf is separated, clean with clear water rinsing, pull the moisture of the dry surface attachment of control out;
C) garlic peeling, bud green capsicum and fresh ginger is clean with clear water rinsing, pull the moisture of the dry surface attachment of control out;
D) boil condiment water: Chinese prickly ash and fennel seeds are put into water and burn and get away 5-10 minute, the amount of gained water is "Hami" melon young fruit weight ratio 15-20%, cooling standby;
(4) salt marsh: by "Hami" melon young fruit by or block-by-block layering put into big porcelain cylinder or watt jar, "Hami" melon young fruit is often put into after one deck, be sprinkled into the salt of the 8-10% of this layer of "Hami" melon young fruit weight, on it, put one deck stem of celery and leaf, be sprinkled into the salt of the 4-5% of this layer of celery weight, subsequently operation successively; During this time, garlic, bud green capsicum and fresh ginger are interted and be placed on the gap between "Hami" melon and celery, when apart from cylinder mouth 15cm, stop blowing, raw material layer lamination is real, put well after raw material, the condiment water of enduring in upper step is poured in watt altar or big porcelain cylinder, on raw material, directly placed the stone of a cylinder mouth size, then, first with gauze, seal cylinder mouth, with Polypropylence Sheet sealing cylinder mouth, build lid again, isolated air is salt marsh 70-90 days at room temperature.
5. preparation method according to claim 4, it is characterized in that described taking away the puckery taste is treated to: add 1/2 vinegar water, light soy sauce water or the Aqua Folium Camelliae sinensis that flood "Hami" melon cumulative volume, soak after 24 hours, 1/2 the fruit on upper strata is pressed in to lower floor, submerge in vinegar water, light soy sauce water or Aqua Folium Camelliae sinensis, the "Hami" melon young fruit having soaked soaks 24 hours after being layered on upper strata.
6. preparation method according to claim 4, is characterized in that, in described salting step, salt marsh, after 40 days, need be pulled leaf of Herba Apii graveolentis out.
7. according to the arbitrary described preparation method of claim 4-6, it is characterized in that, described step need be controlled temperature between 15-28 ℃.
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| CN104026532A (en) * | 2014-06-25 | 2014-09-10 | 利川市民宝农业开发有限责任公司 | Preparation method of vacuum preserved pickle |
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