CN104286778A - Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables - Google Patents
Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables Download PDFInfo
- Publication number
- CN104286778A CN104286778A CN201410592431.1A CN201410592431A CN104286778A CN 104286778 A CN104286778 A CN 104286778A CN 201410592431 A CN201410592431 A CN 201410592431A CN 104286778 A CN104286778 A CN 104286778A
- Authority
- CN
- China
- Prior art keywords
- prickly ash
- chinese prickly
- pickles
- leaf
- sauce
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000089698 Zanthoxylum simulans Species 0.000 title claims abstract description 87
- 235000021110 pickles Nutrition 0.000 title claims abstract description 69
- 235000013311 vegetables Nutrition 0.000 title claims abstract description 54
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 title claims abstract description 42
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 title claims abstract description 42
- 239000002131 composite material Substances 0.000 title claims abstract description 24
- 244000241257 Cucumis melo Species 0.000 title claims description 45
- 230000036541 health Effects 0.000 title claims description 28
- 238000003672 processing method Methods 0.000 title abstract 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 61
- 238000012545 processing Methods 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 230000032683 aging Effects 0.000 claims abstract description 5
- 240000001980 Cucurbita pepo Species 0.000 claims description 33
- 235000013599 spices Nutrition 0.000 claims description 27
- 235000009852 Cucurbita pepo Nutrition 0.000 claims description 24
- 208000006558 Dental Calculus Diseases 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 150000001875 compounds Chemical class 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 235000019640 taste Nutrition 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 235000000832 Ayote Nutrition 0.000 claims description 9
- 244000036905 Benincasa cerifera Species 0.000 claims description 9
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims description 9
- 240000008067 Cucumis sativus Species 0.000 claims description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 9
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 9
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims description 9
- 235000009811 Momordica charantia Nutrition 0.000 claims description 9
- 235000009812 Momordica cochinchinensis Nutrition 0.000 claims description 9
- 235000018365 Momordica dioica Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 235000011194 food seasoning agent Nutrition 0.000 claims description 9
- 235000015136 pumpkin Nutrition 0.000 claims description 9
- 239000002253 acid Substances 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 5
- 230000009466 transformation Effects 0.000 claims description 4
- 241000522254 Cassia Species 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 240000009023 Myrrhis odorata Species 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 claims description 3
- 239000001569 carbon dioxide Substances 0.000 claims description 3
- 235000005300 cardamomo Nutrition 0.000 claims description 3
- 230000008859 change Effects 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000011068 loading method Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 244000302512 Momordica charantia Species 0.000 claims 3
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000011161 development Methods 0.000 abstract description 2
- 230000018109 developmental process Effects 0.000 abstract description 2
- 238000012856 packing Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 241000219112 Cucumis Species 0.000 abstract 6
- 229920003266 Leaf® Polymers 0.000 description 56
- 239000000203 mixture Substances 0.000 description 13
- 241000949456 Zanthoxylum Species 0.000 description 10
- 235000007650 Aralia spinosa Nutrition 0.000 description 9
- 241000612118 Samolus valerandi Species 0.000 description 9
- 240000001910 Momordica cochinchinensis Species 0.000 description 6
- 239000010692 aromatic oil Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 239000003205 fragrance Substances 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 5
- -1 terpene compound Chemical class 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- UAHWPYUMFXYFJY-UHFFFAOYSA-N beta-myrcene Chemical compound CC(C)=CCCC(=C)C=C UAHWPYUMFXYFJY-UHFFFAOYSA-N 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000013824 polyphenols Nutrition 0.000 description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 229930182470 glycoside Natural products 0.000 description 3
- 238000002372 labelling Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- HEVGGTGPGPKZHF-UHFFFAOYSA-N 1-(1,2-dimethyl-3-methylidenecyclopentyl)-4-methylbenzene Chemical group CC1C(=C)CCC1(C)C1=CC=C(C)C=C1 HEVGGTGPGPKZHF-UHFFFAOYSA-N 0.000 description 2
- CDNQOMJEQKBLBN-UHFFFAOYSA-N 3-(hydroxymethyl)benzaldehyde Chemical compound OCC1=CC=CC(C=O)=C1 CDNQOMJEQKBLBN-UHFFFAOYSA-N 0.000 description 2
- TXFPEBPIARQUIG-UHFFFAOYSA-N 4'-hydroxyacetophenone Chemical compound CC(=O)C1=CC=C(O)C=C1 TXFPEBPIARQUIG-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- VYBREYKSZAROCT-UHFFFAOYSA-N alpha-myrcene Natural products CC(=C)CCCC(=C)C=C VYBREYKSZAROCT-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 229930003935 flavonoid Natural products 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000017173 flavonoids Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000004898 kneading Methods 0.000 description 2
- CDOSHBSSFJOMGT-UHFFFAOYSA-N linalool Chemical compound CC(C)=CCCC(C)(O)C=C CDOSHBSSFJOMGT-UHFFFAOYSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 239000001490 (3R)-3,7-dimethylocta-1,6-dien-3-ol Substances 0.000 description 1
- CDOSHBSSFJOMGT-JTQLQIEISA-N (R)-linalool Natural products CC(C)=CCC[C@@](C)(O)C=C CDOSHBSSFJOMGT-JTQLQIEISA-N 0.000 description 1
- KUKRLSJNTMLPPK-UHFFFAOYSA-N 4,7,7-trimethylbicyclo[2.2.1]hept-2-ene Chemical group C1CC2(C)C=CC1C2(C)C KUKRLSJNTMLPPK-UHFFFAOYSA-N 0.000 description 1
- 235000017060 Arachis glabrata Nutrition 0.000 description 1
- 244000105624 Arachis hypogaea Species 0.000 description 1
- 235000010777 Arachis hypogaea Nutrition 0.000 description 1
- 235000018262 Arachis monticola Nutrition 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- GLVKGYRREXOCIB-UHFFFAOYSA-N Bornylene Natural products CC1CCC(C(C)(C)C)C=C1 GLVKGYRREXOCIB-UHFFFAOYSA-N 0.000 description 1
- 244000205725 Boronia megastigma Species 0.000 description 1
- PXRCIOIWVGAZEP-UHFFFAOYSA-N Camphene hydrate Chemical compound C1CC2C(O)(C)C(C)(C)C1C2 PXRCIOIWVGAZEP-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OVSQVDMCBVZWGM-IDRAQACASA-N Hirsutrin Natural products O([C@H]1[C@H](O)[C@H](O)[C@H](O)[C@@H](CO)O1)C1=C(c2cc(O)c(O)cc2)Oc2c(c(O)cc(O)c2)C1=O OVSQVDMCBVZWGM-IDRAQACASA-N 0.000 description 1
- FVQOMEDMFUMIMO-UHFFFAOYSA-N Hyperosid Natural products OC1C(O)C(O)C(CO)OC1OC1C(=O)C2=C(O)C=C(O)C=C2OC1C1=CC=C(O)C(O)=C1 FVQOMEDMFUMIMO-UHFFFAOYSA-N 0.000 description 1
- 240000007049 Juglans regia Species 0.000 description 1
- 235000009496 Juglans regia Nutrition 0.000 description 1
- REFJWTPEDVJJIY-UHFFFAOYSA-N Quercetin Chemical compound C=1C(O)=CC(O)=C(C(C=2O)=O)C=1OC=2C1=CC=C(O)C(O)=C1 REFJWTPEDVJJIY-UHFFFAOYSA-N 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001335 aliphatic alkanes Chemical class 0.000 description 1
- XCPQUQHBVVXMRQ-UHFFFAOYSA-N alpha-Fenchene Natural products C1CC2C(=C)CC1C2(C)C XCPQUQHBVVXMRQ-UHFFFAOYSA-N 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 150000001594 beta-terpinene derivatives Chemical class 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 239000002024 ethyl acetate extract Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- GXMWXESSGGEWEM-UHFFFAOYSA-N isoquercitrin Natural products OCC(O)C1OC(OC2C(Oc3cc(O)cc(O)c3C2=O)c4ccc(O)c(O)c4)C(O)C1O GXMWXESSGGEWEM-UHFFFAOYSA-N 0.000 description 1
- 229930007744 linalool Natural products 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000002703 mutagenesis Methods 0.000 description 1
- 230000000324 neuroprotective effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000020232 peanut Nutrition 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000005875 quercetin Nutrition 0.000 description 1
- OVSQVDMCBVZWGM-QSOFNFLRSA-N quercetin 3-O-beta-D-glucopyranoside Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1=C(C=2C=C(O)C(O)=CC=2)OC2=CC(O)=CC(O)=C2C1=O OVSQVDMCBVZWGM-QSOFNFLRSA-N 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 235000007586 terpenes Nutrition 0.000 description 1
- 229930006978 terpinene Natural products 0.000 description 1
- 150000003507 terpinene derivatives Chemical class 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 235000020234 walnut Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
Classifications
-
- 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
Landscapes
- 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)
- Seasonings (AREA)
Abstract
The invention relates to a processing method for multi-flavored healthy composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables. The processing method comprises the following five procedures: purchasing raw materials of buds and leaves of Chinese prickly ash and melon vegetables; conducting classification processing on the raw materials of buds and leaves of Chinese prickly ash and melon vegetables; mixing and blending composite sauces; conducting classification sauced preparation on composite pickles; packing the composite pickles. The composite pickles have five flavors in the same variety, namely a highly flavored type, a flavored and sweet type, a flavored and sour type, a spicy type and a highly spicy type. The composite pickles are prepared from buds and leaves of Chinese prickly ash and eight kinds of melon vegetables, each kind of melon vegetables can be processed into pickles with five flavors, and 40 kinds of pickles in different types and different flavors can be prepared in all; trees of Chinese prickly ash in the low-yielding, aging and eliminating period are transformed each year to build a production base for buds and leaves of Chinese prickly ash; buds and leaves of Chinese prickly ash and melon vegetables are gathered to be processed into the multi-flavored healthy composite pickles, so that waste is turned into wealth, the economic incomes of Chinese prickly ash farmers are increased, enterprise development is promoted, and the novel multi-flavored healthy composite pickles are provided for consumers.
Description
Art
Chinese prickly ash bud-leaf of the present invention and vegetable category vegetables multi-taste health care composite jam dish production method relate to processing of farm products field, particularly relate to the processing technology utilizing Chinese prickly ash bud-leaf and vegetable category fruits and vegetables multi-taste health care compound pickles.
Background technology
Zanthoxylum boronia or dungarunga plant, the pericarp after its picking fruit dries is one of large flavouring of China eight, and Hancheng is the maximum Chinese prickly ash place of production of China's Chinese prickly ash cultivated area, and more than 50 ten thousand mu, Chinese prickly ash of planting, produces 2.5 ten thousand tons, Chinese prickly ash per year.But its year in best fruiting period is limited to about 20 years, 2.5 ten thousand mu of Chinese prickly ashes of having an appointment every year enter low yield, declining period, and tree body result declines year by year, receive not support and prop up and the felling that is eliminated, become refuse and burn or abandon because of economy.But enter low yield, sprouting and the growth of the green pepper tree Chinese prickly ash bud-leaf of declining period do not stop, and contain aromatic oil composition due to Chinese prickly ash bud-leaf, there is strong fragrance, and there is medicine and health care function, in addition Chinese prickly ash bud-leaf collection period is long, output is high, production cost is low, the pepper bud having utilized Chinese prickly ash bud-leaf to develop at present, pepper Healthy leaf tea and Chinese prickly ash bud-leaf composite seasoning sauce have obtained successfully, this provides precedent and Technology origin to utilizing the exploitation of Chinese prickly ash bud-leaf and vegetable category fruits and vegetables multi-taste health care compound pickles, also will bring the new way widening income to green pepper agriculture.
Technical scheme
The object of this invention is: by enter every year low yield, aging, eliminate the phase Chinese pricklyash in transformation, become Chinese prickly ash bud-leaf production base, gather Chinese prickly ash bud-leaf and become multi-taste health care compound pickles with vegetable category fruits and vegetables, turn waste into wealth, namely green pepper agriculture income is increased, promoting enterprise development again, and provide a kind of novel multi-taste health care compound pickles to consumer.
To achieve these goals, the technical solution used in the present invention is: by entering low yield, aging every year, eliminating the Chinese pricklyash of phase in transformation, become Chinese prickly ash bud-leaf production base, gather Chinese prickly ash bud-leaf and become multi-taste health care compound pickles with vegetable category fruits and vegetables.Chinese prickly ash bud-leaf and vegetable category vegetables multi-taste health care composite jam dish production method are divided into that Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are purchased, Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified processes, composite seasoning sauce dissolves, sauce system classified by compound pickles, compound pickles finished product packing five processes; Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are purchased, on the basis determining pickles processing quantity, by eight kinds of melon vegetables such as identical weight buying wax gourd, pumpkin, muskmelon, "Hami" melon, cucumber, balsam pear, sponge gourd, cucurbita pepos, the amount of purchase of Chinese prickly ash bud-leaf, purchases in the ratio of Chinese prickly ash bud-leaf with often kind of melon dish 3: 7.Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified and are processed, its processing technology is: wax gourd, pumpkin, muskmelon, the melon skin that disappears of four kinds, "Hami" melon remove flesh, after cucumber, balsam pear, sponge gourd, cucurbita pepo are washed together with other is melon, first be cut into the sheet that 0.8-1 li of sheet is thick, be cut into long 2-5 centimetre, the square bar of wide 0.8-1 centimetre again, cucumber, balsam pear, muskmelon, "Hami" melon four kinds of sugar-preserved gourd are taken salt in the ratio of 10: 1 respectively, then salt is sprinkling upon respectively on these four kinds of sugar-preserved gourd, stir, carry out pickling 1-2 days, till making its deliquescing.Again wax gourd, pumpkin, sponge gourd, cucurbita pepo four kinds of sugar-preserved gourd are put into boiling water pan boiling and stopped medium well pulling out, control solid carbon dioxide divides, and also takes salt in the ratio of 10: 1 respectively, be sprinkled in these four kinds of sugar-preserved gourd boiled respectively, stir, pickle 1-2 days, till making it pickle deliquescing.Chinese prickly ash bud-leaf is also cut into long 2-5 centimetre, the leaf bar of wide 0.8-1 centimetre, scalds in boiled water pot, also takes salt pickle 1 day in the ratio of 10: 1.Then the sugar-preserved gourd pickled above-mentioned, leaf bar are put into clear water and are soaked 1-2 days, carry out melon dish bar top layer and remove salt, change water 2-3 time therebetween, stir 2-3 time after changing water at every turn, then pull out and drain away the water, be spread out in and sieve be placed on ventilation and dry in the air and here only send out, the Chinese prickly ash bud-leaf bar pickled mixes with other 8 kinds of melon dish bars by ratio with 3: 7 respectively, and loading cloth bag, to tie sack for subsequent use.While vegetable category carries out processing and pickles, synchronously carry out composite seasoning sauce and dissolve; Composite seasoning sauce dissolves and is divided into three parts, is first that sauce dissolves, and take in the ratio of flour paste and soy sauce 7: 3, mixing and stirring is for subsequent use; Next is that spices dissolves, and the ratio in 1: 1: 1: 1: 1 takes anise, little fennel, Chinese cassia tree, cardamom, finishes and dial, and becomes fine powder for subsequent use after mixing with 80 eye mesh screen pulverizer powder; Be that flavoring dissolves again, take white sugar, mature vinegar, capsicum, Chinese prickly ash in 1: 1: 1: 1 ratio, become fine powder for subsequent use with 80 eye mesh screen pulverizer powder respectively in capsicum, Chinese prickly ash; Finally sauce, spices, flavoring white sugar are mixed in the ratio of 8: 1: 1, be mixed with fragrant and sweet type tartar sauce; Successively sauce, spices, flavoring mature vinegar are mixed in the ratio of 8: 1: 1, be mixed with fragrant acid type tartar sauce; Sauce, spices, flavoring capsicum are mixed in the ratio of 8: 1: 1, is mixed with spice type tartar sauce; Sauce, spices, flavoring Chinese prickly ash are mixed in the ratio of 8: 1: 1, is mixed with fragrant linen look tartar sauce; Sauce, spices are mixed in the ratio of 8: 2, is mixed with Luzhou-flavor tartar sauce, be mixed with altogether Luzhou-flavor, fragrant and sweet type, fragrant acid type, spice type, the different taste tartar sauce of fragrant linen look five kinds.Dissolve five kinds of tartar sauces are respectively charged in five sauce cylinders, then same pickles bag is put into, sauce 5-7 days, stir twice every day therebetween, after the time arrives, pickles bag is taken out, tartar sauce in control dry bag, obtain same kind, the Chinese prickly ash bud-leaf of five kinds of tastes and melon dish compound multi-taste health care pickles, then with vial or edible plastic bottle, polybag quantitative package, stick trade mark and get final product list marketing.The present invention relates to Chinese prickly ash bud-leaf and 8 kinds of melon vegetables process multi-taste health care pickles, often kind of melon pickles can be processed as again 5 kinds of different taste pickles, 40 different cultivars can be processed altogether, the pickles of different taste, if these 40 different cultivars, the pickles of different taste are processed simultaneously, just need 40 pickles cylinders, add other kind pickles to process simultaneously, just need a lot of pickles cylinder, this centering, small-sized pickles processing factory is a bit unrealistic, therefore in actual pickles processing, carry out plan in advance, by the ripe collecting time tandem of different melon dish, carry out different cultivars pickles rotation processing, to reduce pickles cylinder quantity, improve pickles cylinder utilization rate, to reduce pickles processing cost.The present invention relates to Chinese prickly ash bud-leaf and 8 kinds of melon raw material dishes, 2 kinds of sauces, 5 kinds of spices, 4 kinds of flavorings totally 20 kinds of raw materials altogether, the each tool heterogeneity of these raw materials, different performance, different efficacies and effect, in pickles processing, these raw materials are mixed, impel its each raw material heterogeneity, different performance, different efficacies and Action advantage composition complementary, the many tastes of taste are various, nutrition is abundanter, after particularly adding Chinese prickly ash bud-leaf, makes pickles health-care effect stronger.According to grain and oil research institute of Shaanxi Province, Shaanxi agriculture and forestry science and technology university, Sichuan University, Tianjin University of Commerce etc. about the result of study of scientific research personnel to the extraction of bunge pricklyash leaf composition and effect and effect of teaching and scientific research unit shows, Chinese prickly ash bud, leaf contain the valuable aromatic oil composition of laurene, terpinenes etc. 16 kinds, wherein amount of aromatic oil component 9 kinds.(table 1)
Table 1 bunge pricklyash leaf aromatic oil composition analysis result
| Sequence number | Molecular weight | Molecular formula | Compound title | 10.8 |
| 1 | 136 | C10H16 | β ocimenum | 4.9 |
| 2 | 136 | C10H16 | β-terpinenes | 11.3 |
| 3 | 150 | C11H18 | 6-methene spiral shell (4,5) alkane | 12.7 |
| 4 | 136 | C10H16 | α-one fenchene | 9.7 |
| 5 | 154 | C10H18O | Linalool | 4.3 |
| 6 | 136 | C8H8O2 | Bornylene | 2.5 |
| 8 | 136 | C8H8O2 | Parahydroxyacet-ophenone | 5.8 |
| 9 | 136 | C10H16 | Myrcene | 17.6 |
The analysis result of upper table 1 shows, aromatic oil composition is there is in bunge pricklyash leaf, mainly terpene compound, it is important fragrance material, the myrcene that wherein content is the highest is valuable piece rare type spices, except being used as flavorant, being also the important source material of preparation daily chemical essence, also there is medicine and health care.Why bunge pricklyash leaf has fragrance, the namely existence of wherein aromatic oil composition, also be that it has the same flavouring function of same Chinese prickly ash pericarp, only make its taste compared with the light kneading of Chinese prickly ash pericarp, but the fragrance of this light kneading of bunge pricklyash leaf just, is more suitable for as aromatise foods, aromatic beverage, aromatic health product.
Secondly bunge pricklyash leaf is also containing 11 kinds of nutritional labelings (table 2) such as protein, fat, vitamin, amino acid.
The dry tender shoots nutritional labeling of table 2 1000 grams of Chinese prickly ashes and content
| Sequence number | Nutritional labeling title | Content/unit | Accounting % | For mushroom (doubly) |
| 1 | Protein | 87.3g | ? | 5.8 |
| 2 | Fat | 8.41g | ? | 2.1 |
| 3 | Carbohydrate | 21.1g | ? | ? |
| 4 | Carrotene | 179.1g | ? | ? |
| 5 | Cellulose | 15.8g | ? | 2.6 |
| 6 | Cobastab | 11.23mg | ? | ? |
| 7 | Vitamin D | 34.67mg | ? | ? |
| 8 | Microelements of calcium | 977mg | ? | 11.7 |
| 9 | Trace elements iron | 73mg | ? | 10.4 |
| 10 | Trace element phosphorus | 1700mg | ? | 4.4 |
| 11 | Amino acid (17 kinds) | 244.79g | 24.48 | 4.4 |
The amino acid content particularly going up the dry tender shoots of Chinese prickly ash of table 2 reaches 24.4%, very nearly the same with the amino acid content of pork 19.2%, mutton 22.7%, walnut kernel 22.4%, shelled peanut 27.6%, if compared with edible mushroom mushroom, protein, fat, cellulose, calcium, iron, phosphorus, amino acid be respectively mushroom 5.8,2.1,2.6,11.7,10.4,4.4.4.4 doubly, the height of the nutritive value of visible Chinese prickly ash bud-leaf; Bunge pricklyash leaf is also containing flavonoids, polyphenol compound composition again, and particularly polyphenol compound composition reaches 8 kinds more than (table 3).
The polyphenol compound composition of table 3 bunge pricklyash leaf ethyl acetate extract
| Sequence number | Chemical composition | Sequence number | Chemical composition |
| 1 | Quercetin-3-β-D-Glucose glycosides | 5 | Quercitin |
| 2 | Isoquercitrin | 6 | Three how phenol-3-β-D-galactosides |
| 3 | Rutin | 7 | Isorhamnetin-7-β-D-Glucose glycosides |
| 4 | Three how phenol-7-β-D-Glucose glycosides | 8 | Afzclin |
These flavonoids, polyphenol compound composition, have anti-oxidant, scavenging free radicals, immunity moderation, neuroprotective cell, reducing blood lipid, anti-inflammatory, antiviral, anti-mutagenesis, antitumor, anti-ageing plurality of health care functions of waiting for a long time; Finally, since ancient times, bunge pricklyash leaf is exactly a herb, is used in traditional Chinese medicine prescription, has effect of delicate fragrance stomach invigorating, warming spleen and stomach for dispelling cold, damp-clearing pain-relieving, removing toxic substances desinsection.Accordingly, Chinese prickly ash bud-leaf and melon vegetables are processed into multi-flavor fragrance pickles, must be subject to consumers in general and welcome, have wide market prospects.
The beneficial effect of this invention is: will enter low yield, aging, eliminate the Chinese pricklyash of phase in transformation, make it produce for Chinese prickly ash bud-leaf, sprout press off the beginning from Chinese prickly ash in spring, before falling leaves to Chinese prickly ash in autumn, three seasons all can gather, and processed for pickles.Be processed into multi-taste health care Chinese prickly ash bud-leaf and vegetable category vegetables compound pickles, not only to keep the nutrition and health care medical efficacy of Chinese prickly ash bud-leaf, return market and add a kind of new multi-taste health care type compound pickles, make Chinese pricklyash bud-leaf discarded when refuse for a long time, obtain processing and utilization, to social consumers in general provide a kind of Novel odor fragrant, nutritious, also have the novel Chinese prickly ash bud-leaf of medicines and health protection effect and vegetable category multi-taste health care compound pickles, and promoting enterprise synergy, increasing peasant income.
Detailed description of the invention
1, Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are purchased:
Determining on pickles processing quantity and the basis of time, for subsequent use by eight kinds of melon vegetables such as identical weight buying wax gourd, pumpkin, muskmelon, "Hami" melon, cucumber, balsam pear, sponge gourd, cucurbita pepos, the amount of purchase of Chinese prickly ash bud-leaf, purchases for subsequent use in Chinese prickly ash bud-leaf and the ratio of often kind of melon dish 3: 7.
2, Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified and are processed:
Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified and are processed, its processing technology is: wax gourd, pumpkin, muskmelon, the melon skin that disappears of four kinds, "Hami" melon remove flesh, after cucumber, balsam pear, sponge gourd, cucurbita pepo are washed together with other is melon, first be cut into the sheet that 0.8-1 li of sheet is thick, be cut into long 2-5 centimetre, the square bar of wide 0.8-1 centimetre again, cucumber, balsam pear, muskmelon, "Hami" melon four kinds of sugar-preserved gourd are taken salt in the ratio of 10: 1 respectively, then salt is sprinkling upon respectively on these four kinds of sugar-preserved gourd, stir, carry out pickling 1-2 days, till making its deliquescing.Again wax gourd, pumpkin, sponge gourd, cucurbita pepo four kinds of sugar-preserved gourd are put into boiling water pan boiling and stopped medium well pulling out, control solid carbon dioxide divides, and also takes salt in the ratio of 10: 1 respectively, be sprinkled in these four kinds of sugar-preserved gourd boiled respectively, stir, pickle 1-2 days, till making it pickle deliquescing.Chinese prickly ash tender shoots leaf is also cut into long 2-5 centimetre, the leaf bar of wide 0.8-1 centimetre, scalds in boiled water pot, also takes salt pickle 1 day in the ratio of 10: 1.Then the sugar-preserved gourd pickled above-mentioned, leaf bar are put into clear water and are soaked 1-2 days, carry out top layer and remove salt, change water 2-3 time therebetween, stir 2-3 time after changing water at every turn, then pull out and drain away the water, be spread out in and sieve be placed on ventilation and dry in the air and here only send out, the Chinese prickly ash bud-leaf bar pickled mixes with other 8 kinds of melon dish bars by ratio with 3: 7 respectively, and loading cloth bag, to tie sack for subsequent use.
3, composite seasoning sauce dissolves:
While vegetable category carries out processing and pickles, synchronously carry out composite seasoning sauce and dissolve.Composite seasoning sauce dissolves and is divided into three parts, and be first that sauce dissolves, the ratio in 7: 3 takes flour paste and soy sauce, and mixing and stirring is for subsequent use; Next is that spices dissolves, and the ratio in 1: 1: 1: 1: 1 takes anise, little fennel, Chinese cassia tree, cardamom, finishes and dial, and becomes fine powder for subsequent use after mixing with 80 eye mesh screen pulverizer powder; Be that flavoring dissolves again, take white sugar, mature vinegar, capsicum, Chinese prickly ash in 1: 1: 1: 1 ratio, become fine powder for subsequent use with 80 eye mesh screen pulverizer powder respectively in capsicum, Chinese prickly ash; Finally sauce, spices, flavoring white sugar are mixed in the ratio of 8: 1: 1, be mixed with fragrant and sweet type tartar sauce; Successively sauce, spices, flavoring mature vinegar are mixed in the ratio of 8: 1: 1, be mixed with fragrant acid type tartar sauce; Sauce, spices, flavoring capsicum are mixed in the ratio of 8: 1: 1, is mixed with spice type tartar sauce; Sauce, spices, flavoring Chinese prickly ash are mixed in the ratio of 8: 1: 1, is mixed with fragrant linen look tartar sauce; Sauce, spices are mixed in the ratio of 8: 2, is mixed with Luzhou-flavor tartar sauce, be mixed with altogether Luzhou-flavor, fragrant and sweet type, fragrant acid type, spice type, the different taste tartar sauce of fragrant linen look five kinds are for subsequent use.
4, multi-taste health care pickles processing:
Dissolve five kinds of tartar sauces are respectively charged in five sauce cylinders, then same pickles bag is put into, sauce 5-7 days, stir every day twice therebetween, after time arrives, pickles bag is taken out, the tartar sauce in control dry bag, obtain the Chinese prickly ash bud-leafs such as same kind, five kinds of tastes and Luzhou-flavor, fragrant and sweet type, fragrant acid type, spice type, fragrant linen look and vegetable category multi-flavor handle and to keep healthy compound pickles.
5, multi-taste health care composite jam green vegetable bun dress: the multi-taste health care compound pickles that sauce makes, with the vial got ready in advance or edible plastic bottle, polybag quantitative package, sticks trade mark and gets final product list marketing.
Claims (1)
1. a Chinese prickly ash bud-leaf and vegetable category vegetables multi-taste health care composite jam dish production method, it is characterized in that: by enter every year low yield, aging, eliminate the phase Chinese pricklyash in transformation, become Chinese prickly ash bud-leaf production base, gather Chinese prickly ash bud-leaf and become multi-taste health care compound pickles with vegetable category fruits and vegetables.Chinese prickly ash bud-leaf and vegetable category vegetables multi-taste health care composite jam dish production method, its processing technology is, Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are purchased, on the basis determining pickles processing quantity, by eight kinds of melon vegetables such as identical weight buying wax gourd, pumpkin, muskmelon, "Hami" melon, cucumber, balsam pear, sponge gourd, cucurbita pepos, the amount of purchase of Chinese prickly ash bud-leaf, purchases in the ratio of Chinese prickly ash bud-leaf with often kind of melon dish 3: 7.Chinese prickly ash bud-leaf and vegetable category vegetable raw-material are classified and are processed, its processing technology is: wax gourd, pumpkin, muskmelon, the melon skin that disappears of four kinds, "Hami" melon remove flesh, after cucumber, balsam pear, sponge gourd, cucurbita pepo are washed together with other is melon, first be cut into the sheet that 0.8-1 li of sheet is thick, be cut into long 2-5 centimetre, the square bar of wide 0.8-1 centimetre again, cucumber, balsam pear, muskmelon, "Hami" melon four kinds of sugar-preserved gourd are taken salt in the ratio of 10: 1 respectively, then salt is sprinkling upon respectively on these four kinds of sugar-preserved gourd, stir, carry out pickling 1-2 days, till making its deliquescing.Again wax gourd, pumpkin, sponge gourd, cucurbita pepo four kinds of sugar-preserved gourd are put into boiling water pan boiling and stopped medium well pulling out, control solid carbon dioxide divides, and also takes salt in the ratio of 10: 1 respectively, be sprinkled in these four kinds of sugar-preserved gourd boiled respectively, stir, pickle 1-2 days, till making it pickle deliquescing.Chinese prickly ash bud-leaf is also cut into long 2-5 centimetre, the leaf bar of wide 0.8-1 centimetre, scalds in boiled water pot, also takes salt pickle 1 day in the ratio of 10: 1.Then the sugar-preserved gourd pickled above-mentioned, leaf bar are put into clear water and are soaked 1-2 days, carry out melon dish bar top layer and remove salt, change water 2-3 time therebetween, stir 2-3 time after changing water at every turn, then pull out and drain away the water, be spread out in and sieve be placed on ventilation and dry in the air and here only send out, the Chinese prickly ash bud-leaf bar pickled mixes with other 8 kinds of melon dish bars by ratio with 3: 7 respectively, and loading cloth bag, to tie sack for subsequent use.While vegetable category carries out processing and pickles, synchronously carry out composite seasoning sauce and dissolve; Composite seasoning sauce dissolves and is divided into three parts, is first that sauce dissolves, and take in the ratio of flour paste and soy sauce 7: 3, mixing and stirring is for subsequent use; Next is that spices dissolves, and the ratio in 1: 1: 1: 1: 1 takes anise, little fennel, Chinese cassia tree, cardamom, finishes and dial, and becomes fine powder for subsequent use after mixing with 80 eye mesh screen pulverizer powder; Be that flavoring dissolves again, take white sugar, mature vinegar, capsicum, Chinese prickly ash in 1: 1: 1: 1 ratio, become fine powder for subsequent use with 80 eye mesh screen pulverizer powder respectively in capsicum, Chinese prickly ash; Finally sauce, spices, flavoring white sugar are mixed in the ratio of 8: 1: 1, be mixed with fragrant and sweet type tartar sauce; Successively sauce, spices, flavoring mature vinegar are mixed in the ratio of 8: 1: 1, be mixed with fragrant acid type tartar sauce; Sauce, spices, flavoring capsicum are mixed in the ratio of 8: 1: 1, is mixed with spice type tartar sauce; Sauce, spices, flavoring Chinese prickly ash are mixed in the ratio of 8: 1: 1, is mixed with fragrant linen look tartar sauce; Sauce, spices are mixed in the ratio of 8: 2, is mixed with Luzhou-flavor tartar sauce, be mixed with altogether Luzhou-flavor, fragrant and sweet type, fragrant acid type, spice type, the different taste tartar sauce of fragrant linen look five kinds.Dissolve five kinds of tartar sauces are respectively charged in five sauce cylinders, then same pickles bag is put into, sauce 5-7 days, stir twice every day therebetween, after the time arrives, pickles bag is taken out, tartar sauce in control dry bag, obtain same kind, the Chinese prickly ash bud-leaf of five kinds of tastes and melon dish compound multi-taste health care pickles, then with vial or edible plastic bottle, polybag quantitative package, stick trade mark and get final product list marketing.The present invention relates to Chinese prickly ash bud-leaf and 8 kinds of melon vegetables process multi-taste health care pickles, often kind of melon pickles can be processed as again 5 kinds of different taste pickles, can process altogether the pickles of 40 different cultivars, different taste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410592431.1A CN104286778A (en) | 2014-10-21 | 2014-10-21 | Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410592431.1A CN104286778A (en) | 2014-10-21 | 2014-10-21 | Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104286778A true CN104286778A (en) | 2015-01-21 |
Family
ID=52306948
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410592431.1A Pending CN104286778A (en) | 2014-10-21 | 2014-10-21 | Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104286778A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285823A (en) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Fruit and vegetable composite pickle preparation method |
| CN112385809A (en) * | 2020-11-30 | 2021-02-23 | 佟七梅 | Pickling method of Hami melon pickles |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103975995A (en) * | 2014-05-21 | 2014-08-13 | 冯敏杰 | Processing method of appetizing and digestion promoting health care cracker dough food with Chinese prickly ash bud leaves |
-
2014
- 2014-10-21 CN CN201410592431.1A patent/CN104286778A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103975995A (en) * | 2014-05-21 | 2014-08-13 | 冯敏杰 | Processing method of appetizing and digestion promoting health care cracker dough food with Chinese prickly ash bud leaves |
Non-Patent Citations (1)
| Title |
|---|
| 祝战斌: "《果蔬贮藏与加工技术》", 30 June 2010, 科学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285823A (en) * | 2015-11-23 | 2016-02-03 | 重庆市盛沿食品有限责任公司 | Fruit and vegetable composite pickle preparation method |
| CN112385809A (en) * | 2020-11-30 | 2021-02-23 | 佟七梅 | Pickling method of Hami melon pickles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104366385A (en) | Processing method of multi-flavor health-care composite pickled Zanthoxylum bungeanum bud and leaf and root vegetable | |
| JP5090014B2 (en) | Fermented composition and food, beverage and pharmaceutical product using the composition | |
| CN105231129A (en) | Artificial kelp rice capable of benefiting qi and reducing blood lipid and preparation method of artificial kelp rice | |
| CN103070381A (en) | Preparative technique for novel naturally-aromatic health-preservation spice | |
| Shonte et al. | Descriptive sensory evaluation of cooked stinging nettle (Urtica dioica L.) leaves and leaf infusions: Effect of using fresh or oven-dried leaves | |
| KR101298039B1 (en) | Soybean Paste And Manufacturing Method Thereof | |
| CN102870932B (en) | The purposes of pumila leaf production health protection tea and method | |
| KR20170136710A (en) | The method of sesame soy sauce pickled pickles | |
| CN104366434A (en) | Processing method of multi-flavor health composite pickles with compounding of Chinese prickly ash bud leaves and edible fungi | |
| KR101326076B1 (en) | Leaching type citron tea and manufacturing method thereof and tea bag contained leaching type citron tea | |
| CN104286778A (en) | Processing method for multi-flavored health composite pickles prepared from buds and leaves of Chinese prickly ash and melon vegetables | |
| CN101513217A (en) | Processing technology of a sweet potato stem tip compound teabag | |
| CN103284073A (en) | Sweet waxy green corn instant food | |
| CN104305083A (en) | Method for processing multi-flavor healthcare composite pickle of pepper bud leaves and beans | |
| CN105394588A (en) | Pepper soybean paste and preparation method thereof | |
| CN103960703A (en) | Spiced sunflower seed and sesame seed powder and production method thereof | |
| CN103222588A (en) | Chenopodium album Linn mashed chicken bone nutrient fine dried noodles and preparation method thereof | |
| KR20140005599A (en) | A method for preparing sauce used in octopus food | |
| CN106721969A (en) | Sweet waxy green corn can | |
| KR101229959B1 (en) | Preparation method for nuddle using spaghetti squash and the nuddle thereby | |
| CN104256723A (en) | Carbon grilled dried silver fish and preparation method thereof | |
| CN103948081B (en) | A kind of Chinese toon tuber of multiflower knotweed beauty treatment sesame paste | |
| KR20150005328A (en) | Omission | |
| CN103504239B (en) | Duck meat-flavored celery instant powder and preparation method thereof | |
| KR101486986B1 (en) | Composition for persimmons chutney |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150121 |
|
| WD01 | Invention patent application deemed withdrawn after publication |