CN104366330A - 一种蜜汁蒜片的制作方法 - Google Patents
一种蜜汁蒜片的制作方法 Download PDFInfo
- Publication number
- CN104366330A CN104366330A CN201410647022.7A CN201410647022A CN104366330A CN 104366330 A CN104366330 A CN 104366330A CN 201410647022 A CN201410647022 A CN 201410647022A CN 104366330 A CN104366330 A CN 104366330A
- Authority
- CN
- China
- Prior art keywords
- garlic
- honey
- stewed
- garlic slices
- slices
- 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
- 235000004611 garlic Nutrition 0.000 title claims abstract description 60
- 238000004519 manufacturing process Methods 0.000 title abstract 4
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 60
- 235000009508 confectionery Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 3
- 238000004806 packaging method and process Methods 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 claims abstract description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 244000269722 Thea sinensis Species 0.000 claims description 12
- 235000009569 green tea Nutrition 0.000 claims description 12
- 235000015001 Cucumis melo var inodorus Nutrition 0.000 claims description 8
- 240000002495 Cucumis melo var. inodorus Species 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000004332 deodorization Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 4
- 244000016633 Nothoscordum inodorum Species 0.000 claims description 4
- 235000001314 Nothoscordum inodorum Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 241000607479 Yersinia pestis Species 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 230000008859 change Effects 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 3
- 235000013336 milk Nutrition 0.000 claims description 3
- 239000008267 milk Substances 0.000 claims description 3
- 210000004080 milk Anatomy 0.000 claims description 3
- 239000004383 Steviol glycoside Substances 0.000 claims description 2
- 239000001111 citrus aurantium l. leaf oil Substances 0.000 claims description 2
- 229930182488 steviol glycoside Natural products 0.000 claims description 2
- 235000019411 steviol glycoside Nutrition 0.000 claims description 2
- 150000008144 steviol glycosides Chemical class 0.000 claims description 2
- 235000019202 steviosides Nutrition 0.000 claims description 2
- 206010028980 Neoplasm Diseases 0.000 abstract description 5
- 201000011510 cancer Diseases 0.000 abstract description 5
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004369 blood Anatomy 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 239000008103 glucose Substances 0.000 abstract description 4
- 230000004060 metabolic process Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000010411 cooking Methods 0.000 abstract 1
- 230000001877 deodorizing effect Effects 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 2
- 244000223014 Syzygium aromaticum Species 0.000 description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 229910052711 selenium Inorganic materials 0.000 description 2
- 239000011669 selenium Substances 0.000 description 2
- 241000234282 Allium Species 0.000 description 1
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 102000004877 Insulin Human genes 0.000 description 1
- 108090001061 Insulin Proteins 0.000 description 1
- 241000234280 Liliaceae Species 0.000 description 1
- 244000000231 Sesamum indicum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 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 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 150000001412 amines Chemical class 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 244000052616 bacterial pathogen Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 210000004958 brain cell Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229910052732 germanium Inorganic materials 0.000 description 1
- GNPVGFCGXDBREM-UHFFFAOYSA-N germanium atom Chemical compound [Ge] GNPVGFCGXDBREM-UHFFFAOYSA-N 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 229940125396 insulin Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012946 outsourcing Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- GGYFMLJDMAMTAB-UHFFFAOYSA-N selanylidenelead Chemical compound [Pb]=[Se] GGYFMLJDMAMTAB-UHFFFAOYSA-N 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 238000002560 therapeutic procedure Methods 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- 210000004881 tumor cell Anatomy 0.000 description 1
- 230000024883 vasodilation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/48—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- 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
- 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)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
本发明公开了一种蜜汁蒜片的制作方法，属于食品加工领域。其特征在于：采用选料→切片→脱臭→糖煮→晾晒→包装的加工工艺流程。有益效果：本发明产品甜而不腻、略带辛辣，口感细腻、香脆，清甜可口，具有蒜片特有的风味。本产品不仅营养价值很高，富含多种营养物质，有利于促进人体的新陈代谢，增强人体免疫力，还具有杀菌排毒、降低血糖和防癌抗癌的功效，是一种绿色健康、营养美味的养生保健食品。
Description
技术领域
本发明涉及一种食品的加工方法，尤其是涉及一种蜜汁蒜片的制作方法。
背景技术
大蒜，属百合科葱属，以鳞茎入药。大蒜呈扁球形或短圆锥形，外面有灰白色或淡棕色膜质鳞皮，剥去鳞叶，内有6-10个蒜瓣，轮生于花茎的周围，茎基部盘状，生有多数须根。每一蒜瓣外包薄膜，剥去薄膜，即见白色、肥厚多汁的鳞片。有浓烈的蒜臭，味辛辣。大蒜具有强大的杀菌能力，能消灭侵入体内的病菌，是目前发现的天然植物中抗菌作用最强的一种。它还有利于维生素B1的吸收，促进糖类的新陈代谢以产生能量，并缓解疲劳。大蒜另一个不可忽视的作用就是提升免疫力，其中所含的硒化铅还具有抗氧化作用，蒜中含有“蒜胺”，这种物质对大脑的益处比维生素B强许多倍，平时让儿童多吃些葱蒜，可使脑细胞的生长发育更加活跃。大蒜中的锗和硒等元素可抑制肿瘤细胞和癌细胞的生长，实验发现，癌症发生率最低的人群就是血液中含硒量最高的人群。美国国家癌症组织认为，全世界最具抗癌潜力的植物中，位居榜首的是大蒜。大蒜可以促进胰岛素的分泌，增加组织细胞对葡萄糖的吸收，提高人体葡萄糖耐量，迅速降低体内血糖水平，并可杀死因感染诱发糖尿病的各种病菌，从而有效预防和治疗糖尿病。大蒜还能防止心脑血管中的脂肪沉积，诱导组织内部脂肪代谢，显著增加纤维蛋白溶解活性，降低胆固醇，抑制血小板的聚集，降低血浆浓度，增加微动脉的扩张度，促使血管舒张，调节血压，增加血管的通透性，从而抑制血栓的形成和预防动脉硬化。
大蒜通常用做调味品，经济效益低，用于加工成蜜汁蒜片可实现对蒜片的综合利用，便于储存，提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜蒜片经济效益低的问题，提供一种蜜汁蒜片的制作方法。
本发明解决其技术问题所采取的技术方案是：
一种蜜汁蒜片的制作方法，其特征在于：采用选料→切片→脱臭→糖煮→晾晒→包装的加工工艺流程，具体操作步骤为：
（1）选料：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料；
（2）切片：用清水浸泡至蒜球发亮，将蒜头分瓣，去蒜茎、剥皮，用切片机带水切片，切片厚度为5-6mm；
（3）脱臭：先将绿茶和沸水按1∶28的比例浸泡22分钟，然后过滤制得绿茶汁；再将大蒜放入其质量1/3的绿茶汁中煮沸35分钟，立即捞出沥水、晾晒；
（4）糖煮：取红糖5kg、牛奶450g、冷水1.5L和蒜片一同放入锅中，用大火煮沸后改用文火煮30分钟，离火后浸泡9-11小时，然后加入甜菊糖苷850g、蜂蜜500g，用小火煮36-42分钟，待糖液收浓后，离火浸泡1-2天；
（5）晾晒：捞出蒜片，放在竹屉上，拌入适量的香橙油，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
有益效果：本发明产品甜而不腻、略带辛辣，口感细腻、香脆，清甜可口，具有蒜片特有的风味。本产品不仅营养价值很高，富含多种营养物质，有利于促进人体的新陈代谢，增强人体免疫力，还具有杀菌排毒、降低血糖和防癌抗癌的功效，是一种绿色健康、营养美味的养生保健食品。
具体实施方式
实施例1：
一种蜜汁蒜片的制作方法，具体操作步骤为：
（1）选料：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料；
（2）切片：用清水浸泡至蒜球发亮，将蒜头分瓣，去蒜茎、剥皮，用切片机带水切片，切片厚度为2-3mm；
（3）脱臭：先将绿茶和沸水按1∶45的比例浸泡18分钟，然后过滤制得绿茶汁；再将大蒜放入其质量2/5的绿茶汁中煮沸32分钟，立即捞出沥水、晾晒；
（4）糖煮：取葡萄糖850g，冷水150ml和蒜片一同放入锅中，用大火煮沸后改用文火煮22分钟，离火后浸泡12小时，然后加入蔗糖30g、蜂蜜60g、话梅香精15g，用小火煮55分钟，待糖液收浓后，离火浸泡25小时；
（5）晾晒：把蒜片捞出，放在竹屉上，加入适量的芝麻糖粉，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
实施例2：
一种蜜汁蒜片的制作方法，具体操作步骤为：
（1）选料：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料；
（2）切片：用清水浸泡至蒜球发亮，将蒜头分瓣，去蒜茎、剥皮，用切片机带水切片，切片厚度为4-7mm；
（3）脱臭：先将绿茶和沸水按1∶80的比例浸泡36分钟，然后过滤制得绿茶汁；再将大蒜放入其质量3/4的绿茶汁中煮沸50分钟，立即捞出沥水、晾晒；
（4）糖煮：取果糖800g，冷水600ml和蒜片一同放入锅中，用大火煮沸后改用文火煮45分钟，离火后浸泡8小时，然后加入甘草60g、豆浆50ml，用小火煮37分钟，待糖液收浓后，离火浸泡5-7小时；
（5）晾晒：把蒜片捞出，放在竹屉上，加入适量的柠檬香精，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1. 一种蜜汁蒜片的制作方法，其特征在于：采用选料→切片→脱臭→糖煮→晾晒→包装的加工工艺流程，具体操作步骤为：
（1）选料：选择成熟个大、无虫蛀霉变、蒜肉洁白的大蒜为原料；
（2）切片：用清水浸泡至蒜球发亮，将蒜头分瓣，去蒜茎、剥皮，用切片机带水切片，切片厚度为5-6mm；
（3）脱臭：先将绿茶和沸水按1∶28的比例浸泡22分钟，然后过滤制得绿茶汁；再将大蒜放入其质量1/3的绿茶汁中煮沸35分钟，立即捞出沥水、晾晒；
（4）糖煮：取红糖5kg、牛奶450g、冷水1.5L和蒜片一同放入锅中，用大火煮沸后改用文火煮30分钟，离火后浸泡9-11小时，然后加入甜菊糖苷850g、蜂蜜500g，用小火煮36-42分钟，待糖液收浓后，离火浸泡1-2天；
（5）晾晒：捞出蒜片，放在竹屉上，拌入适量的香橙油，搅拌均匀，晾干即可；
（6）包装：真空包装，杀菌后即为成品。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410647022.7A CN104366330A (zh) | 2014-11-17 | 2014-11-17 | 一种蜜汁蒜片的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410647022.7A CN104366330A (zh) | 2014-11-17 | 2014-11-17 | 一种蜜汁蒜片的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104366330A true CN104366330A (zh) | 2015-02-25 |
Family
ID=52545721
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410647022.7A Pending CN104366330A (zh) | 2014-11-17 | 2014-11-17 | 一种蜜汁蒜片的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104366330A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994902A (zh) * | 2016-05-30 | 2016-10-12 | 周家勃 | 一种洋葱蜜脯的制作方法 |
| CN106858023A (zh) * | 2017-04-10 | 2017-06-20 | 卿小艳 | 一种去除大蒜的辛辣臭味的方法 |
| CN112931665A (zh) * | 2021-04-07 | 2021-06-11 | 中福(天津)健康管理有限公司 | 一种油甘子硒果茶及其制备方法 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652749A (zh) * | 2013-12-10 | 2014-03-26 | 魏春 | 一种糖醋蒜的加工方法 |
| CN103783460A (zh) * | 2013-09-24 | 2014-05-14 | 高磊 | 一种糖醋蒜的制作方法 |
-
2014
- 2014-11-17 CN CN201410647022.7A patent/CN104366330A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783460A (zh) * | 2013-09-24 | 2014-05-14 | 高磊 | 一种糖醋蒜的制作方法 |
| CN103652749A (zh) * | 2013-12-10 | 2014-03-26 | 魏春 | 一种糖醋蒜的加工方法 |
Non-Patent Citations (1)
| Title |
|---|
| 李瑜: "《新型果脯蜜饯配方与工艺》", 31 August 2007 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994902A (zh) * | 2016-05-30 | 2016-10-12 | 周家勃 | 一种洋葱蜜脯的制作方法 |
| CN106858023A (zh) * | 2017-04-10 | 2017-06-20 | 卿小艳 | 一种去除大蒜的辛辣臭味的方法 |
| CN112931665A (zh) * | 2021-04-07 | 2021-06-11 | 中福(天津)健康管理有限公司 | 一种油甘子硒果茶及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549470A (zh) | 一种泡椒凤爪 | |
| CN104489224A (zh) | 一种蜜制莲藕保健脯的加工工艺 | |
| CN104351344A (zh) | 一种金针菇核桃乳饮料的制作方法 | |
| CN104304614A (zh) | 一种美味山楂蜜饯的制作方法 | |
| CN104366395A (zh) | 一种果味糖蒜的加工工艺 | |
| KR101389679B1 (ko) | 건강식 귤정과의 제조 방법 | |
| CN104366330A (zh) | 一种蜜汁蒜片的制作方法 | |
| CN103766854A (zh) | 桂花杨桃果酱及其制备方法 | |
| CN105053472A (zh) | 一种蔬果味冬瓜片的制作方法 | |
| CN104365970A (zh) | 一种蜜酥蒜脯的加工工艺 | |
| CN104381565A (zh) | 一种蜜酥蒜脯的加工工艺 | |
| CN106387267A (zh) | 番石榴果脯的制作方法 | |
| CN105053481A (zh) | 一种蜜汁茭白脯的制作方法 | |
| KR101154684B1 (ko) | 헛개나무 추출물을 이용한 김치 제조 방법 | |
| CN104757520A (zh) | 一种茶树菇即食菜的制作工艺 | |
| CN104473092A (zh) | 一种麻辣藕片的加工方法 | |
| CN104365968A (zh) | 一种果味土豆雪花糖的加工方法 | |
| CN103637135A (zh) | 一种苦瓜咸菜及其制备方法 | |
| CN104431891A (zh) | 一种柠檬蒜的制作方法 | |
| CN105707785A (zh) | 一种增强免疫力的脆萝卜及其制备方法 | |
| CN104366338A (zh) | 一种香酥蒜片的加工工艺 | |
| CN105028880A (zh) | 一种苦瓜糖条的加工方法 | |
| CN104757484A (zh) | 鸡汤酸笋泡菜及其制备方法 | |
| CN104920764A (zh) | 一种脐橙软糖及其制作方法 | |
| CN104472836A (zh) | 一种蜜饯莴笋的制作方法 |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150225 |