CN104000149A - Processing method of clay jar pickled tender ginger - Google Patents
Processing method of clay jar pickled tender ginger Download PDFInfo
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- CN104000149A CN104000149A CN201410283205.5A CN201410283205A CN104000149A CN 104000149 A CN104000149 A CN 104000149A CN 201410283205 A CN201410283205 A CN 201410283205A CN 104000149 A CN104000149 A CN 104000149A
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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
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Abstract
A processing method of clay jar pickled tender ginger comprises nine processes of material selecting and cleaning, peeling and dicing, hardening treatment, salting infusing, jar sealed pickling, rinsing and desalting, seasoning pickling, jar sealed flavor pickling, and packaging and sterilization. The processing method of the clay jar pickled tender ginger has the advantages that pickling is conducted twice, first, salt water is used for sealing and pickling, after 8-10 days, seasonings are used for pickling, thus nitrite generated in pickles can be effectively evacuated and dispelled, related substances and acid water in the seasonings and special sealing materials in the whole process are combined, and the nitrite contained in the pickles can be lowered to the lowest degree. Meanwhile, the salt dosage in the whole process is small, natural quality keeping materials are added, and the expiration date can not be shortened while the salt content of products is small. Accordingly, the produced tender ginger pickles are bright in color, scour and sweet, tasty, aromatic in flavor, high in resilience, crisp and tender. Meanwhile, the salt content is small, the content of the nitrite is very low, and the quality of the pickles is greatly improved.
Description
Technical field
The invention belongs to pickled vegetable processing method technical field, particularly a kind of Tu Tan steeps the processing method of young ginger.
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 this season is edible, most of needs slowly eats after storage.Once storage mismanagement will degenerate, to grower, bring loss, thereby generally can not after the edible agricultural product of this season are processed, preserve, to extend the shelf life, keep taste.
Young ginger is a kind of common agricultural product, and its taste is pungent, eats prepared food raw and all can.Garnishes or the sauce that can make dish salt down, delicious flavour.Of many uses, be good seasoning matter, flavouring, be also good healthcare products; Both can eat raw, also can cook filling.Ancients are referred to as " in vegetables, stroking soil ".Can treat or auxiliary curing various diseases, be the good merchantable brand of dietotherapy.
For by young Jiang Changjiu storage, generally young ginger is made to pickles.Along with present growth in the living standard, people also feel increasingly affectionate toward and eat young ginger pickles.Young ginger pickles are modal appetizers on dining table in summer.Existing young ginger pickles are generally carry out brewed and obtain with salt, sugar, wine, capsicum, Chinese prickly ash etc., and such pickles not only salt content are high, but also contain nitrite, and very unfavorable human body is in health.
Summary of the invention
Technical problem to be solved by this invention is: for the deficiencies in the prior art, provide that a kind of segmentation is pickled, the process of sealing completely, special seasoning, tender and crisp to produce a kind of lovely luster, vinegar-pepper good to eat, aromatic flavour, high resilience, mouthfeel, the young ginger pickles that salt content is few and content of nitrite is extremely low simultaneously.
For solving the problems of the technologies described above, the technical solution adopted in the present invention is the processing method that a kind of Tu Tan steeps young ginger, brewed by the cleaning of selecting materials, the stripping and slicing of peeling, cure process, salt marsh, 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) the cleaning of selecting materials: select the fresh young ginger of Wuling mountain area growth, young ginger surface clean is clean, and taking-up drains.
(2) the stripping and slicing of peeling: the young ginger after draining is cut into thickness block uniformly, then puts into immediately 2-3 times of weight, containing blanching 6-8 minute in the boiling water of 0.2% citric acid, then pull out in the cold water of directly putting into 5-7 ℃ cooling.
(3) cure process: it is to soak 12-24 hour in 55-65 ℃, the mass concentration lime aqueous solution that is 1.2% that young ginger piece is put into 2-3 times of weight, temperature, then takes out and pulls out more cooling in the flowing cool water of directly putting into 5-7 ℃ and clean 30-40 minute.
(4) salt marsh is brewed: Tu Tan is cleaned, with getting away having one's hair waved, washes after 3-5 minute and drain, then use ultraviolet ray sterilization bactericidal 30-40 minute; Then the saline solution that is 7-9% by concentration is poured Tu Tanzhong into, reinstalls young ginger piece, and makes the salt solution liquid level in native altar exceed young ginger piece 2cm.
(5) seal altar pickled: then with lotus leaf, seal native altar altar mouth, 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, is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 8-10 days.
(6) rinsing desalination: the young ginger piece after pickled is taken out in the cold boiling water that is placed on 3-5 times of weight portion and carries out rinsing desalination 5-7 hour.
(7) taste substance is brewed: Tu Tan is cleaned, with getting away having one's hair waved, washes after 3-5 minute and drain, then use ultraviolet ray sterilization bactericidal 30-40 minute; Young ginger piece after desalination is put into Tu Tanzhong, put the young ginger piece of one deck and spread one deck spice, the weight ratio of young ginger piece and spice is 100:10-20; And then pour sour water into, until the sour water liquid level in native altar exceeds young ginger piece 2cm.
(8) seal the altar taste that salts down: then with lotus leaf, seal native altar altar mouth, outside is pasted 2 layers of mulberry paper again and tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, the sealing taste 20-30 days that salts down.
(9) packaging sterilizing: young ginger piece is taken out together with spice, adds the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 ℃ 10 minutes, then take out cooling, check warehouse-in.
Described lotus leaf is new lotus leaf to be put into boiling water pot scald and to boil 1 minute, pulls out and drains rear preservation.
Described sealing clay is that kaolin is crushed into powder, and according to weight portion, adds 5% zanthoxylum powder, then mixes white wine and mixes and stirs into thick mud, until can pinch out shape with hand.
Described spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts of rod chillis, 5 parts, Chinese prickly ash, anise, three, 7 parts of fennel seeds, 7 parts, cassia bark, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt.
Described sour water is that the salt solution soaking last time is added to gained after the cold boiling water that 3-4 doubly measures according to weight portion.
After the invention has the beneficial effects as follows stripping and slicing, first in citric acid boiling water, carried out blanching, then carried out cure process, made that product color is bright-coloured, high resilience; Then carried out at twice pickled, first use salt water-stop pickled, after 8-10 days, use again taste substance pickled, the nitrite that pickles can be produced like this carried out later effectively evacuating and clearing up in its top phase, and in conjunction with the related substances in taste substance and sour water, and omnidistance special encapsulant, nitrite contained in pickles can be reduced to minimum level; Simultaneously omnidistance few and have cleaning by salt amount, make product low salinity, and in taste substance, added simultaneously appropriate Chinese prickly ash, three how with the natural antistaling material such as cassia bark, make product can not shorten the shelf-life in low salinity; Young ginger pickles lovely luster, sweet and sour taste, aromatic flavour, high resilience, the mouthfeel of producing are like this tender and crisp, and while salt content is few and content of nitrite is extremely low, has greatly improved the quality of pickles.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described, and following examples are intended to illustrate the present invention rather than limitation of the invention further, should not limit the scope of the invention with this.
Embodiment 1.
On June 10th, 2013, the fresh young ginger 100kg of Wuling mountain area growth selects in scientific research group of company, and young ginger surface clean is clean, and taking-up drains; Then the young ginger after draining is cut into thickness block uniformly, then puts into immediately 200kg containing blanching in the boiling water of 0.2% citric acid 6 minutes, then pull out in the cold water of directly putting into 7 ℃ cooling; In the lime aqueous solution that younger ginger piece to be put into 200kg temperature and be 55-65 ℃, mass concentration be 1.2%, soak 12 hours, then take out and pull out more cooling in the flowing cool water of directly putting into 7 ℃ and clean 30 minutes.
Tu Tan cleaned simultaneously, with getting away having one's hair waved, wash after 3 minutes and drain, then use ultraviolet ray sterilization bactericidal 30 minutes; Then the saline solution that is 7% by concentration is poured Tu Tanzhong into, reinstalls young ginger piece, and makes the salt solution liquid level in native altar exceed young ginger piece 2cm; Then with lotus leaf, seal native altar altar mouth, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 8 days; Then the young ginger piece after pickled is taken out in the cold boiling water that is placed on 300kg and carries out rinsing desalination 5 hours.Wherein lotus leaf is new lotus leaf to be put into boiling water pot scald and to boil 1 minute, pulls out after draining and keeps, and needs the used time to take out and uses; Wherein sealing clay is 100 mesh sieves that were crushed into powder after kaolin is dried, and gets 100kg and adds 5kg zanthoxylum powder again, then mixes white wine 55kg and mixes and stirs into thick mud, until dry, do not wet and can pinch out shape with hand.
Then again Tu Tan cleaned, with getting away having one's hair waved, wash after 3 minutes and drain, then use ultraviolet ray sterilization bactericidal 30 minutes; Young ginger piece after desalination is put into Tu Tanzhong, put the young ginger piece of one deck and spread one deck spice, often put the young ginger piece paving of 1000g and spill 100g spice, until from altar mouth 15cm; And then pour sour water into, until the sour water liquid level in native altar exceeds young ginger piece 2cm; Then with lotus leaf, seal native altar altar mouth, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, salt down taste 20 days of sealing; Wherein spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts of rod chillis, 5 parts, Chinese prickly ash, anise, three, 7 parts of fennel seeds, 7 parts, cassia bark, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt; Wherein sour water is the salt solution soaking last time to be added to gained after the cold boiling water of 4 times of amounts according to weight portion.Finally young ginger piece is taken out together with spice, add the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 ℃ 10 minutes, then take out coolingly, check warehouse-in, makes product Tu Tan of the present invention and steeps young ginger.
Embodiment 2.
On July 15th, 2013, the fresh young ginger 200kg of Wuling mountain area growth selects in scientific research group of company, and young ginger surface clean is clean, and taking-up drains; Then the young ginger after draining is cut into thickness block uniformly, then puts into immediately 500kg containing blanching in the boiling water of 0.2% citric acid 7 minutes, then pull out in the cold water of directly putting into 6 ℃ cooling; In the lime aqueous solution that younger ginger piece to be put into 500kg, temperature and be 55-65 ℃, mass concentration be 1.2%, soak 18 hours, then take out and pull out more cooling in the flowing cool water of directly putting into 6 ℃ and clean 35 minutes.
Tu Tan cleaned simultaneously, with getting away having one's hair waved, wash after 4 minutes and drain, then use ultraviolet ray sterilization bactericidal 35 minutes; Then the saline solution that is 8% by concentration is poured Tu Tanzhong into, reinstalls young ginger piece, and makes the salt solution liquid level in native altar exceed young ginger piece 2cm; Then with lotus leaf, seal native altar altar mouth, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 9 days; Then the young ginger piece after pickled is taken out to be placed in the cold boiling water of 800kg and carry out rinsing desalination 6 hours.Wherein lotus leaf is new lotus leaf to be put into boiling water pot scald and to boil 1 minute, pulls out after draining and keeps, and needs the used time to take out and uses; Wherein sealing clay is 100 mesh sieves that were crushed into powder after kaolin is dried, and gets 200kg and adds 10kg zanthoxylum powder again, then mixes white wine 110kg and mixes and stirs into thick mud, until dry, do not wet and can pinch out shape with hand.
Then again Tu Tan cleaned, with getting away having one's hair waved, wash after 4 minutes and drain, then use ultraviolet ray sterilization bactericidal 35 minutes; Young ginger piece after desalination is put into Tu Tanzhong, put the young ginger piece of one deck and spread one deck spice, often put the young ginger piece paving of 1000g and spill 150g spice, until from altar mouth 18cm; And then pour sour water into, until the sour water liquid level in native altar exceeds young ginger piece 2cm; Then with lotus leaf, seal native altar altar mouth, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, salt down taste 25 days of sealing; Wherein spice is to adopt the material mixing of following weight portion proportioning to make: how 5 parts of 10 parts of 10 parts of rod chillis, 5 parts of anises of Chinese prickly ash, three, 7 parts of fennel seeds, 7 parts, cassia bark, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt; Wherein sour water is the salt solution soaking last time to be added to gained after the cold boiling water of 3.5 times of amounts according to weight portion.Finally young ginger piece is taken out together with spice, add the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 ℃ 10 minutes, then take out coolingly, check warehouse-in, makes product Tu Tan of the present invention and steeps young ginger.
Embodiment 3.
On July 30th, 2013, the fresh young ginger 300kg of Wuling mountain area growth selects in scientific research group of company, and young ginger surface clean is clean, and taking-up drains; Then the young ginger after draining is cut into thickness block uniformly, then puts into immediately 900kg containing blanching in the boiling water of 0.2% citric acid 8 minutes, then pull out in the cold water of directly putting into 5 ℃ cooling; In the lime aqueous solution that younger ginger piece to be put into 900kg, temperature and be 55-65 ℃, mass concentration be 1.2%, soak 24 hours, then take out and pull out more cooling in the flowing cool water of directly putting into 5 ℃ and clean 40 minutes.
Tu Tan cleaned simultaneously, with getting away having one's hair waved, wash after 5 minutes and drain, then use ultraviolet ray sterilization bactericidal 40 minutes; Then the saline solution that is 9% by concentration is poured Tu Tanzhong into, reinstalls young ginger piece, and makes the salt solution liquid level in native altar exceed young ginger piece 2cm; Then with lotus leaf, seal native altar altar mouth, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 10 days; Then the young ginger piece after pickled is taken out to be placed in the cold boiling water of 1000kg and carry out rinsing desalination 7 hours.Wherein lotus leaf is new lotus leaf to be put into boiling water pot scald and to boil 1 minute, pulls out after draining and keeps, and needs the used time to take out and uses; Wherein sealing clay is 100 mesh sieves that were crushed into powder after kaolin is dried, and gets 300kg and adds 15kg zanthoxylum powder again, then mixes white wine 165kg and mixes and stirs into thick mud, until dry, do not wet and can pinch out shape with hand.
Then again Tu Tan cleaned, with getting away having one's hair waved, wash after 5 minutes and drain, then use ultraviolet ray sterilization bactericidal 40 minutes; Young ginger piece after desalination is put into Tu Tanzhong, put the young ginger piece of one deck and spread one deck spice, often put the young ginger piece paving of 1000g and spill 200g spice, until from altar mouth 15cm; And then pour sour water into, until the sour water liquid level in native altar exceeds young ginger piece 2cm; Then with lotus leaf, seal native altar altar mouth, outside is pasted 2 layers of mulberry paper again and is tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, salt down taste 30 days of sealing; Wherein spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts of rod chillis, 5 parts, Chinese prickly ash, anise, three, 7 parts of fennel seeds, 7 parts, cassia bark, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt; Wherein sour water is the salt solution soaking last time to be added to gained after the cold boiling water of 3 times of amounts according to weight portion.Finally young ginger piece is taken out together with spice, add the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 ℃ 10 minutes, then take out coolingly, check warehouse-in, makes product Tu Tan of the present invention and steeps young ginger.
Claims (1)
1. Tu Tan steeps a processing method for young ginger, brewed by the cleaning of selecting materials, the stripping and slicing of peeling, cure process, salt marsh, 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) the cleaning of selecting materials: select the fresh young ginger of Wuling mountain area growth, young ginger surface clean is clean, and taking-up drains;
(2) the stripping and slicing of peeling: the young ginger after draining is cut into thickness block uniformly, then puts into immediately 2-3 times of weight, containing blanching 6-8 minute in the boiling water of 0.2% citric acid, then pull out in the cold water of directly putting into 5-7 ℃ cooling;
(3) cure process: it is to soak 12-24 hour in 55-65 ℃, the mass concentration lime aqueous solution that is 1.2% that young ginger piece is put into 2-3 times of weight, temperature, then takes out and pulls out more cooling in the flowing cool water of directly putting into 5-7 ℃ and clean 30-40 minute;
(4) salt marsh is brewed: Tu Tan is cleaned, with getting away having one's hair waved, washes after 3-5 minute and drain, then use ultraviolet ray sterilization bactericidal 30-40 minute; Then the saline solution that is 7-9% by concentration is poured Tu Tanzhong into, reinstalls young ginger piece, and makes the salt solution liquid level in native altar exceed young ginger piece 2cm;
(5) seal altar pickled: then with lotus leaf, seal native altar altar mouth, 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, is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, seals pickled 8-10 days;
(6) rinsing desalination: the young ginger piece after pickled is taken out in the cold boiling water that is placed on 3-5 times of weight portion and carries out rinsing desalination 5-7 hour;
(7) taste substance is brewed: Tu Tan is cleaned, with getting away having one's hair waved, washes after 3-5 minute and drain, then use ultraviolet ray sterilization bactericidal 30-40 minute; Young ginger piece after desalination is put into Tu Tanzhong, put the young ginger piece of one deck and spread one deck spice, the weight ratio of young ginger piece and spice is 100:10-20; And then pour sour water into, until the sour water liquid level in native altar exceeds young ginger piece 2cm;
(8) seal the altar taste that salts down: then with lotus leaf, seal native altar altar mouth, outside is pasted 2 layers of mulberry paper again and tightened, and the good thin bamboo strips used for weaving skeleton of mulberry paper upper bed rack is finally tamping native altar altar mouth with sealing clay embedding lotus leaf, mulberry paper and thin bamboo strips used for weaving skeleton, the sealing taste 20-30 days that salts down;
(9) packaging sterilizing: young ginger piece is taken out together with spice, adds the cold boiling water of equivalent weight to pack into carry out in high-temperature resistance plastice bag vacuum packaging, then the lower sterilization of temperature of 100 ℃ 10 minutes, then take out cooling, check warehouse-in;
Described lotus leaf is new lotus leaf to be put into boiling water pot scald and to boil 1 minute, pulls out and drains rear preservation;
Described sealing clay is that kaolin is crushed into powder, and according to weight portion, adds 5% zanthoxylum powder, then mixes white wine and mixes and stirs into thick mud, until can pinch out shape with hand;
Described spice is to adopt the material of following weight portion proportioning to mix to make: how 5 parts of 10 parts of 10 parts of rod chillis, 5 parts, Chinese prickly ash, anise, three, 7 parts of fennel seeds, 7 parts, cassia bark, 5 parts of wrinkled giant hyssops, 10 parts, rock sugar, 5 parts of salt;
Described sour water is that the salt solution soaking last time is added to gained after the cold boiling water that 3-4 doubly measures according to weight portion.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410283205.5A CN104000149B (en) | 2014-06-24 | 2014-06-24 | A kind of processing method of the young ginger of Tu Tan bubble |
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| CN201410283205.5A CN104000149B (en) | 2014-06-24 | 2014-06-24 | A kind of processing method of the young ginger of Tu Tan bubble |
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| CN104000149A true CN104000149A (en) | 2014-08-27 |
| CN104000149B CN104000149B (en) | 2016-08-24 |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851988A (en) * | 2016-05-31 | 2016-08-17 | 马鞍山市国华农业发展有限公司 | Ginger bud pickling method |
| CN105995779A (en) * | 2016-06-24 | 2016-10-12 | 伊犁师范学院 | Preparation method of pickled Artemisia dracunculus |
| CN107373539A (en) * | 2017-08-25 | 2017-11-24 | 遵义市农林源食品有限公司 | One kind bubble ginger processing technology |
| CN107535929A (en) * | 2017-08-25 | 2018-01-05 | 遵义市农林源食品有限公司 | A kind of preparation method for steeping young ginger |
| 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 |
| CN109156772A (en) * | 2018-08-26 | 2019-01-08 | 重庆海航农业开发有限公司 | A kind of young ginger of mud altar bubble |
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| CN102461825A (en) * | 2010-11-08 | 2012-05-23 | 荆献芝 | Sauce processing method of fresh ginger |
| CN103082244A (en) * | 2011-10-27 | 2013-05-08 | 刘水燕 | Making method of pickled Helianthus tuberosus |
| CN103416702A (en) * | 2013-07-17 | 2013-12-04 | 石台县昌龙食品加工有限公司 | Method for pickling white ginger |
| CN103652750A (en) * | 2013-12-10 | 2014-03-26 | 魏春 | Pickling technology of sweet and sour ginger |
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2014
- 2014-06-24 CN CN201410283205.5A patent/CN104000149B/en not_active Expired - Fee Related
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102461825A (en) * | 2010-11-08 | 2012-05-23 | 荆献芝 | Sauce processing method of fresh ginger |
| CN103082244A (en) * | 2011-10-27 | 2013-05-08 | 刘水燕 | Making method of pickled Helianthus tuberosus |
| CN103416702A (en) * | 2013-07-17 | 2013-12-04 | 石台县昌龙食品加工有限公司 | Method for pickling white ginger |
| CN103652750A (en) * | 2013-12-10 | 2014-03-26 | 魏春 | Pickling technology of sweet and sour ginger |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851988A (en) * | 2016-05-31 | 2016-08-17 | 马鞍山市国华农业发展有限公司 | Ginger bud pickling method |
| CN105995779A (en) * | 2016-06-24 | 2016-10-12 | 伊犁师范学院 | Preparation method of pickled Artemisia dracunculus |
| CN105995779B (en) * | 2016-06-24 | 2020-04-14 | 伊犁师范学院 | Making method of pickled artemisia annua |
| CN107373539A (en) * | 2017-08-25 | 2017-11-24 | 遵义市农林源食品有限公司 | One kind bubble ginger processing technology |
| CN107535929A (en) * | 2017-08-25 | 2018-01-05 | 遵义市农林源食品有限公司 | A kind of preparation method for steeping young ginger |
| CN107535929B (en) * | 2017-08-25 | 2021-05-28 | 绍兴柯桥韩丝针纺有限公司 | Making method of pickled tender ginger |
| 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 |
| CN109156772A (en) * | 2018-08-26 | 2019-01-08 | 重庆海航农业开发有限公司 | A kind of young ginger of mud altar bubble |
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| Publication number | Publication date |
|---|---|
| CN104000149B (en) | 2016-08-24 |
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