CN104000147B - A kind of processing method of native altar pickled radish - Google Patents
A kind of processing method of native altar pickled radish Download PDFInfo
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- CN104000147B CN104000147B CN201410283166.9A CN201410283166A CN104000147B CN 104000147 B CN104000147 B CN 104000147B CN 201410283166 A CN201410283166 A CN 201410283166A CN 104000147 B CN104000147 B CN 104000147B
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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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- 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
Abstract
A kind of processing method of native altar pickled radish, by cleaning of selecting materials, to peel stripping and slicing, cure process, salt marsh is brewed, envelope altar is pickled, rinsing desalination, taste substance is brewed, envelope altar salts down taste, the large operation of packaging sterilizing nine completes, its beneficial effect be carried out at twice pickled, first use brine seal pickled, use taste substance pickled after 5-10 days again, the nitrite that pickles produce can be carried out after its top phase effective evacuation like this to clear up, and in conjunction with the related substances in taste substance and sour water, and the special encapsulant of whole process, nitrite contained in pickles can be reduced to minimum level, omnidistance salt dosage is few simultaneously with the addition of natural antistaling material in taste substance, makes product can not shorten the shelf-life while low salinity, the pickled radish lovely luster of such production, sweet and sour taste, aromatic flavour, high resilience, mouthfeel are tender and crisp, and salt content is few and content of nitrite is extremely low simultaneously, substantially increases the quality of pickles.
Description
Technical field
The invention belongs to pickled vegetable processing method technical field, the processing method of particularly a kind of native altar pickled radish.
Background technology
China is large agricultural country, and agricultural product kind is numerous, and output is large, and except a small amount of product is except this season is edible, major part slowly eats after needing storage.Once storage mismanagement will degenerate, bring loss to grower, thus the general agricultural product that can not eat at this season will be preserved after processing, to extend the shelf life, keep taste.
Radish is a kind of common agricultural product, and its taste is pungent, eats prepared food raw.Radish, containing mustard oil, amylase and crude fibre, has and promotes digestion, whet the appetite, and accelerate gastrointestinal is wriggled and relieving cough and reducing sputum effect, and can treat or supplemental treatment various diseases, be the good merchantable brand of dietotherapy.
In order to be preserved for a long time by radish, generally radish is made pickles.Along with present growth in the living standard, people also feel increasingly affectionate toward and eat pickled radish.Existing pickled radish is generally carry out brewed with salt solution and vinegar and obtain, and such pickles not only salt content are high, but also containing nitrite, very unfavorable human body is in health.
The patent No. 2009102136202 discloses a kind of radish deep processing method, the method is pickled at twice by radish, first time 90-110 hour, second time 90-110 days, then store, eluriate, cut, finally press dry moisture, then spice pack, the nutritional labeling in radish can be caused like this to run off in a large number.
The patent No. 2011100853123 discloses a kind of method for preparing pickled carmine turnip, radish salt is sealed pickled 10-15 days by the method, then desalination adds spice pack, and the pickles that this method makes easily produce than relatively large nitrite, are unfavorable for health.
Summary of the invention
Technical problem to be solved by this invention is: for the deficiencies in the prior art, there is provided a kind of segmentation pickled, seal completely, the process of special seasoning, to produce a kind of lovely luster, sweet and sour taste, aromatic flavour, high resilience, mouthfeel are tender and crisp, while the salt content few and pickled radish that content of nitrite is extremely low.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is a kind of processing method of native altar pickled radish, by cleaning of selecting materials, stripping and slicing of peeling, cure process, salt marsh are brewed, envelope altar is pickled, rinsing desalination, taste substance are brewed, envelope altar salts taste down, the large operation of packaging sterilizing nine completes, and it is characterized in that concrete steps are as follows.
(1) to select materials cleaning: the ternip selecting height above sea level 1600m above mountain region growth, selected shape rule, diameter are the fresh radish of 55-85mm, and radish surface clean is clean, and taking-up drains.
(2) to peel stripping and slicing: the radish after draining is excised two root, peeling, removing variable color position, radish after peeling is cut into bulk of uniform size, then put into 2-3 times of weight immediately, containing blanching 6-8 minute in the boiling water of 0.1% citric acid, then pull out directly put into 5-7 DEG C cold water in cool.
(3) cure process: radish block is put into 2-3 times of weight, temperature is 55-65 DEG C, mass concentration is soak 12-24 hour in the lime aqueous solution of 1.2%, then take out in the flowing cool water pulled out again and directly put into 5-7 DEG C and cool and clean 30-40 minute.
(4) salt marsh is brewed: Tu Tan being cleaned, being drained with getting away after having one's hair waved washes 3-5 minute, then uses ultraviolet ray sterilization bactericidal 30-40 minute; Then be that the saline solution of 7-9% pours Tu Tanzhong into by concentration, reinstall radish block, and make the salt solution liquid level in native altar exceed radish block 2cm.
(5) seal altar pickled: then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, seal pickled 5-10 days.
(6) rinsing desalination: the radish block after pickled is taken out to be placed in the cold boiling water of 3-5 times of weight portion and carries out rinsing desalination 5-7 hour.
(7) taste substance is brewed: Tu Tan being cleaned, being drained with getting away after having one's hair waved washes 3-5 minute, then uses ultraviolet ray sterilization bactericidal 30-40 minute; Radish block after desalination is put into Tu Tanzhong, puts one deck radish block and spread one deck spice, the weight ratio of radish block and spice is 100:8-12; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm.
(8) seal altar to salt down taste: then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, sealing salts down taste 20-30 days.
(9) packaging sterilizing: taken out together with spice by radish block, adds in the cold boiling water loading high-temperature resistance plastice bag of equivalent weight and carries out vacuum packaging, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in.
Described lotus leaf be new lotus leaf is put into boiling water pot scald boil 1 minute, pull out and drain rear preservation.
Described sealing clay is crushed into powder by kaolin, adds 5% zanthoxylum powder according to weight portion, then mixes white wine and mix and stir into thick mud, until can pinch out shape with hand.
Described spice adopts the material mixing of following weight obtained: 10 parts, Chinese prickly ash, 5 parts, pepper, anise 10 parts, Kaempferia galanga 5 parts, fennel seeds 7 parts, 7 parts, cassia bark, rhizoma zingiberis 10 parts, wrinkled giant hyssop 5 parts, 10 parts, rock sugar, salt 5 parts.
Described sour water is that the salt solution soaked last time adds gained after the cold boiling water of 3-4 times amount according to weight portion.
First in citric acid boiling water, carried out blanching after the invention has the beneficial effects as follows stripping and slicing, then carried out cure process, such that product color is bright-coloured, high resilience; Then to carry out pickled at twice, first use brine seal pickled, use taste substance pickled after 5-10 days again, the nitrite that pickles produce can be carried out after its top phase effective evacuation like this to clear up, and in conjunction with the related substances in taste substance and sour water, and the special encapsulant of whole process, nitrite contained in pickles can be reduced to minimum level; Simultaneously omnidistance salt dosage is few and have cleaning, makes product low salinity, and in taste substance, with the addition of the natural antistaling materials such as appropriate Chinese prickly ash, Kaempferia galanga and cassia bark simultaneously, make product can not shorten the shelf-life while low salinity; The pickled radish lovely luster of such production, sweet and sour taste, aromatic flavour, high resilience, mouthfeel are tender and crisp, and salt content is few and content of nitrite is extremely low simultaneously, substantially increases the quality of pickles.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to the present invention instead of limitation of the invention further are described, should not limit the scope of the invention with this.
Embodiment 1.
On July 1st, 2013, first company's computer MSR Information system selects the ternip of height above sea level 1600m above mountain region growth, and selected shape rule, diameter are at the fresh radish 1000kg of 55-85mm, and radish surface clean is clean, and taking-up drains; Then the radish after draining is excised two root, peeling, removing variable color position, is cut into bulk of uniform size by the radish after peeling, then put into 2000kg immediately containing blanching 6 minutes in the boiling water of 0.1% citric acid, then pull out directly put into 7 DEG C cold water in cool; Again radish block is put into that 2000kg temperature is 55-65 DEG C, mass concentration is soak 12 hours in the lime aqueous solution of 1.2%, then take out in the flowing cool water pulled out again and directly put into 7 DEG C and cool and clean 30 minutes.
Tu Tan being cleaned, draining with getting away after having one's hair waved washes 3 minutes simultaneously, then use ultraviolet ray sterilization bactericidal 30 minutes; Then by concentration be 7% saline solution pour Tu Tanzhong into, reinstall radish block, and make the salt solution liquid level in native altar exceed radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, seal pickled 5 days; Then the radish block after pickled is taken out to be placed in the cold boiling water of 3000kg and carry out rinsing desalination 5 hours.Wherein lotus leaf be new lotus leaf is put into boiling water pot scald boil 1 minute, pull out after draining and keep, need the used time take out use; Wherein sealing clay is 100 mesh sieves that were crushed into powder after being dried by kaolin, gets 100kg and adds 5kg zanthoxylum powder again, then mixes white wine 55kg and mixes and stirs into thick mud, does not wet until dry and can pinch out shape with hand.
Then again Tu Tan being cleaned, draining with getting away after having one's hair waved washes 3 minutes, then use ultraviolet ray sterilization bactericidal 30 minutes; Radish block after desalination is put into Tu Tanzhong, puts one deck radish block and spread one deck spice, often put 1000g radish block paving and spill 80g spice, until from altar mouth 15cm; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, and sealing salts down taste 20 days; Wherein spice adopts the material mixing of following weight obtained: 10 parts, Chinese prickly ash, 5 parts, pepper, anise 10 parts, Kaempferia galanga 5 parts, fennel seeds 7 parts, 7 parts, cassia bark, rhizoma zingiberis 10 parts, wrinkled giant hyssop 5 parts, 10 parts, rock sugar, salt 5 parts; Wherein sour water is that the salt solution soaked last time adds gained after the cold boiling water of 4 times amount according to weight portion.Finally radish block is taken out together with spice, add in the cold boiling water loading high-temperature resistance plastice bag of equivalent weight and carry out vacuum packaging, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in, namely make the pickled radish of product of the present invention soil altar.
Embodiment 2.
On October 15th, 2013, company's computer MSR Information system selects the ternip of height above sea level 1600m above mountain region growth, and selected shape rule, diameter are at the fresh radish 2000kg of 55-85mm, and radish surface clean is clean, and taking-up drains; Then the radish after draining is excised two root, peeling, removing variable color position, is cut into bulk of uniform size by the radish after peeling, then put into 5000kg immediately containing blanching 7 minutes in the boiling water of 0.1% citric acid, then pull out directly put into 6 DEG C cold water in cool; Radish block is put into 5000kg again, temperature is 55-65 DEG C, mass concentration is soak 18 hours in the lime aqueous solution of 1.2%, then take out in the flowing cool water pulled out again and directly put into 6 DEG C and cool and clean 35 minutes.
Tu Tan being cleaned, draining with getting away after having one's hair waved washes 4 minutes simultaneously, then use ultraviolet ray sterilization bactericidal 35 minutes; Then by concentration be 8% saline solution pour Tu Tanzhong into, reinstall radish block, and make the salt solution liquid level in native altar exceed radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, seal pickled 7.5 days; Then the radish block after pickled is taken out to be placed in the cold boiling water of 8000kg and carry out rinsing desalination 6 hours.Wherein lotus leaf be new lotus leaf is put into boiling water pot scald boil 1 minute, pull out after draining and keep, need the used time take out use; Wherein sealing clay is 100 mesh sieves that were crushed into powder after being dried by kaolin, gets 200kg and adds 10kg zanthoxylum powder again, then mixes white wine 110kg and mixes and stirs into thick mud, does not wet until dry and can pinch out shape with hand.
Then again Tu Tan being cleaned, draining with getting away after having one's hair waved washes 4 minutes, then use ultraviolet ray sterilization bactericidal 35 minutes; Radish block after desalination is put into Tu Tanzhong, puts one deck radish block and spread one deck spice, often put 1000g radish block paving and spill 100g spice, until from altar mouth 18cm; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, and sealing salts down taste 25 days; Wherein spice adopts the material mixing of following weight obtained: 10 parts, Chinese prickly ash, 5 parts, pepper, anise 10 parts, Kaempferia galanga 5 parts, fennel seeds 7 parts, 7 parts, cassia bark, rhizoma zingiberis 10 parts, wrinkled giant hyssop 5 parts, 10 parts, rock sugar, salt 5 parts; Wherein sour water is that the salt solution soaked last time adds gained after the cold boiling water of 3.5 times amount according to weight portion.Finally radish block is taken out together with spice, add in the cold boiling water loading high-temperature resistance plastice bag of equivalent weight and carry out vacuum packaging, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in, namely make the pickled radish of product of the present invention soil altar.
Embodiment 3.
On November 20th, 2013, company's computer MSR Information system selects the ternip of height above sea level 1600m above mountain region growth, and selected shape rule, diameter are at the fresh radish 3000kg of 55-85mm, and radish surface clean is clean, and taking-up drains; Then the radish after draining is excised two root, peeling, removing variable color position, is cut into bulk of uniform size by the radish after peeling, then put into 9000kg immediately containing blanching 8 minutes in the boiling water of 0.1% citric acid, then pull out directly put into 5 DEG C cold water in cool; Radish block is put into 9000kg again, temperature is 55-65 DEG C, mass concentration is soak 24 hours in the lime aqueous solution of 1.2%, then take out in the flowing cool water pulled out again and directly put into 5 DEG C and cool and clean 40 minutes.
Tu Tan being cleaned, draining with getting away after having one's hair waved washes 5 minutes simultaneously, then use ultraviolet ray sterilization bactericidal 40 minutes; Then by concentration be 9% saline solution pour Tu Tanzhong into, reinstall radish block, and make the salt solution liquid level in native altar exceed radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, seal pickled 10 days; Then the radish block after pickled is taken out to be placed in the cold boiling water of 10000kg and carry out rinsing desalination 7 hours.Wherein lotus leaf be new lotus leaf is put into boiling water pot scald boil 1 minute, pull out after draining and keep, need the used time take out use; Wherein sealing clay is 100 mesh sieves that were crushed into powder after being dried by kaolin, gets 300kg and adds 15kg zanthoxylum powder again, then mixes white wine 165kg and mixes and stirs into thick mud, does not wet until dry and can pinch out shape with hand.
Then again Tu Tan being cleaned, draining with getting away after having one's hair waved washes 5 minutes, then use ultraviolet ray sterilization bactericidal 40 minutes; Radish block after desalination is put into Tu Tanzhong, puts one deck radish block and spread one deck spice, often put 1000g radish block paving and spill 120g spice, until from altar mouth 15cm; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm; Then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and is tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, and sealing salts down taste 30 days; Wherein spice adopts the material mixing of following weight obtained: 10 parts, Chinese prickly ash, 5 parts, pepper, anise 10 parts, Kaempferia galanga 5 parts, fennel seeds 7 parts, 7 parts, cassia bark, rhizoma zingiberis 10 parts, wrinkled giant hyssop 5 parts, 10 parts, rock sugar, salt 5 parts; Wherein sour water is that the salt solution soaked last time adds gained after the cold boiling water of 3 times amount according to weight portion.Finally radish block is taken out together with spice, add in the cold boiling water loading high-temperature resistance plastice bag of equivalent weight and carry out vacuum packaging, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in, namely make the pickled radish of product of the present invention soil altar.
Claims (1)
1. a processing method for native altar pickled radish, by cleaning of selecting materials, stripping and slicing of peeling, cure process, salt marsh are brewed, envelope altar is pickled, rinsing desalination, taste substance are brewed, envelope altar salts taste down, the large operation of packaging sterilizing nine completes, and it is characterized in that concrete steps are as follows:
(1) to select materials cleaning: the ternip selecting height above sea level 1600m above mountain region growth, selected shape rule, diameter are the fresh radish of 55-85mm, and radish surface clean is clean, and taking-up drains;
(2) to peel stripping and slicing: the radish after draining is excised two root, peeling, removing variable color position, radish after peeling is cut into bulk of uniform size, then put into 2-3 times of weight immediately, containing blanching 6-8 minute in the boiling water of 0.1% citric acid, then pull out directly put into 5-7 DEG C cold water in cool;
(3) cure process: radish block is put into 2-3 times of weight, temperature is 55-65 DEG C, mass concentration is soak 12-24 hour in the lime aqueous solution of 1.2%, then take out in the flowing cool water pulled out again and directly put into 5-7 DEG C and cool and clean 30-40 minute;
(4) salt marsh is brewed: Tu Tan being cleaned, being drained with getting away after having one's hair waved washes 3-5 minute, then uses ultraviolet ray sterilization bactericidal 30-40 minute; Then be that the saline solution of 7-9% pours Tu Tanzhong into by concentration, reinstall radish block, and make the salt solution liquid level in native altar exceed radish block 2cm;
(5) seal altar pickled: then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, seal pickled 5-10 days;
(6) rinsing desalination: the radish block after pickled is taken out to be placed in the cold boiling water of 3-5 times of weight portion and carries out rinsing desalination 5-7 hour;
(7) taste substance is brewed: Tu Tan being cleaned, being drained with getting away after having one's hair waved washes 3-5 minute, then uses ultraviolet ray sterilization bactericidal 30-40 minute; Radish block after desalination is put into Tu Tanzhong, puts one deck radish block and spread one deck spice, the weight ratio of radish block and spice is 100:8-12; And then pour sour water into, until the sour water liquid level in native altar exceeds radish block 2cm;
(8) seal altar to salt down taste: then seal native altar altar mouth with lotus leaf, outside is pasted 2 layers of mulberry paper again and tightened, the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack, finally embeds lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton with sealing clay and is tamping native altar altar mouth, sealing salts down taste 20-30 days;
(9) packaging sterilizing: taken out together with spice by radish block, adds in the cold boiling water loading high-temperature resistance plastice bag of equivalent weight and carries out vacuum packaging, sterilization 10 minutes in then at the temperature of 100 DEG C, then take out cooling, inspection warehouse-in;
Described lotus leaf be new lotus leaf is put into boiling water pot scald boil 1 minute, pull out and drain rear preservation;
Described sealing clay is crushed into powder by kaolin, adds 5% zanthoxylum powder according to weight portion, then mixes white wine and mix and stir into thick mud, until can pinch out shape with hand;
Described spice adopts the material mixing of following weight obtained: 10 parts, Chinese prickly ash, 5 parts, pepper, anise 10 parts, Kaempferia galanga 5 parts, fennel seeds 7 parts, 7 parts, cassia bark, rhizoma zingiberis 10 parts, wrinkled giant hyssop 5 parts, 10 parts, rock sugar, salt 5 parts;
Described sour water is that the salt solution soaked last time adds gained after the cold boiling water of 3-4 times amount according to weight portion.
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| CN105746969A (en) * | 2014-12-15 | 2016-07-13 | 梓潼锦诚商贸有限公司 | Appetizing radish and preparation method thereof |
| CN104738488A (en) * | 2015-04-24 | 2015-07-01 | 叶良敏 | Pickled radish pickling method |
| CN104886513A (en) * | 2015-06-21 | 2015-09-09 | 薛婷婷 | Pickled wax gourd and making method thereof |
| CN105310035A (en) * | 2015-11-11 | 2016-02-10 | 黄林海 | Mixing preparation method for fermentation and preservation |
| CN106962466A (en) * | 2017-04-10 | 2017-07-21 | 丁淑端 | A kind of fresh radish soaks the method that prolongs storage period |
| CN108464470A (en) * | 2018-04-09 | 2018-08-31 | 重庆城市后院农业开发有限公司 | A kind of processing method of pickled radish |
| CN110800957A (en) * | 2019-12-06 | 2020-02-18 | 湖南沅味主张食品有限公司 | Preparation method of pickled radish |
| CN111387455A (en) * | 2020-04-13 | 2020-07-10 | 捕鱼网(重庆)网络科技有限公司 | Biological fermentation production method of pickled vegetables |
| CN114304561A (en) * | 2021-12-06 | 2022-04-12 | 安徽知香斋食品有限公司 | Preparation process of leaf-type pickled vegetables |
| CN114668126A (en) * | 2022-04-27 | 2022-06-28 | 宜昌吴傅记食品有限责任公司 | Radish peel fermentation method and radish peel pickles |
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| CN1091255A (en) * | 1994-01-22 | 1994-08-31 | 姚志豪 | The preparation method of bacteriostic agent with fragrance |
| CN102106524B (en) * | 2011-04-06 | 2012-11-28 | 重庆市涪陵瑞星食品有限公司 | Method for preparing pickled carmine turnip |
| CN102669616B (en) * | 2012-06-15 | 2014-02-26 | 重庆市鸿江酒业有限公司 | Technology for processing spiny bamboo shoots |
| CN102696780B (en) * | 2012-06-15 | 2013-07-31 | 重庆敦康农业发展股份合作社 | Process for processing vegetable wrapped fermented bean curds |
| CN103416704B (en) * | 2013-07-22 | 2015-03-25 | 浙江省农业科学院 | Method for optimization of quality of soft saline fermentation radish cans in shelf life |
| CN103766823A (en) * | 2013-12-20 | 2014-05-07 | 成都市隆福食品有限责任公司 | Processing technology of Jerusalem artichoke |
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