CN104431889A - Diet health cordyceps sinensis salted vegetables and preparation method thereof - Google Patents
Diet health cordyceps sinensis salted vegetables and preparation method thereof Download PDFInfo
- Publication number
- CN104431889A CN104431889A CN201410645472.2A CN201410645472A CN104431889A CN 104431889 A CN104431889 A CN 104431889A CN 201410645472 A CN201410645472 A CN 201410645472A CN 104431889 A CN104431889 A CN 104431889A
- Authority
- CN
- China
- Prior art keywords
- salted vegetables
- vegetables
- fresh
- salted
- dish
- 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
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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
Abstract
The invention belongs to the technical field of health edible salted vegetables. In order to solve the problems that conventional salted vegetables are low in nutritional component and poor in taste, do not have the health diet effect and cannot satisfy the demand of the user and the like, the invention provides diet health cordyceps sinensis salted vegetables and a preparation method thereof. The diet health cordyceps sinensis salted vegetables are prepared by salting fresh vegetables, table salt, soy sauce, white sugar, monosodium glutamate, fresh gingers, pericarpium citri reticulatae, pepper, aniseeds, vinegar, yellow wine, mycelium of cultured cordyceps sinensis and fruiting body of cordyceps military in a certain proportion. Fresh vegetables are vegetables used for preparing domestic salted vegetables. According to the diet health cordyceps sinensis salted vegetables provided by the invention, the nutritional value and taste of the salted vegetables are improved, the product is relatively low in salt content and crispy, and the finished product is strong in aroma, salty with sweet and fresh and tasty, and is suitable for the old and people with poor teeth to eat; the appetite of people is increased, the health protection and aroma lifting effects of the salted vegetables are enhanced, and the salted vegetables hardly deteriorate and can be stored at constant temperature for 1-3 years. After the seal is removed, the salted vegetables are strong in aroma, and the defect that the existing salted vegetables are short in storage time is overcome. The diet health cordyceps sinensis salted vegetables are simple in preparation process and suitable for industrial production and have a good market prospect.
Description
Technical field
The invention belongs to edible health salted vegetables technical field, be specifically related to a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables and preparation method thereof.
Background technology
Cordyceps sinensis (
ophiocordyceps Sinensis) call Chinese caterpillar fungus, CORDYCEPS, cordyceps sinensis, Cordyceps sinensis effect is numerous, it is the Hepialus larva parasitized by the aweto of the snakelike Cordyceps of Hypocreales snakelike Chinese caterpillar fungus section in alpine meadow soil, larva body is ossify, and under optimum conditions, summer goes out long bar-shaped stroma by bombys batryticatus head end pumping and is formed, i.e. the complex that forms of the fructification of aweto and bombys batryticatus sclerotium (larva corpse).Main active is cordycepin, and Cordyceps sinensis effect mainly contains immunity moderation systemic-function, antitumor, antifatigue, invigorates the lung and the kidney, hemostasis and phlegm, and secret lean gas, whitening are dispelled the multiple efficacies such as black.Cordyceps sinensis mainly originate in Qinghai, China's Mainland, Tibet, Sichuan, Yunnan, Gan Suwu economize severe cold areas and snow-capped mountains and marshlands.Eating method have beat powder, steep in wine, soaked etc.But do not appear in the newspapers to have and Cordyceps sinensis is applied to the edible homely pickles of everyday life, make homely pickles have health-care efficacy.
Salted vegetables are a kind of traditional popular pickles pickled with salt by ternip, Chinese cabbage, kohlrabi, leaf mustard etc., and mainly produce in the north, leave a good name the whole nation.Ternip is named radish again, Dietotherapy double-purpose vegetables, containing the multiple nutritional components such as cellulose, amino acid, especially containing raphanusin, can spleen benefiting and stimulating the appetite, and strengthen human body premunition, but process improper, easily decompose volatilization.Tradition is processed and is mainly directly shone under heavy-salt cure, sunlight, and products characteristics is salty and resistance to preservation mainly, therefore named salted vegetables, old pickle, salts down vegetables.This kind of technique nutritive loss is serious, and vitamin loss totally after testing, amino acid loss 90%.In addition, the salted vegetables kind of traditional pickling process is single, and along with people are to the lifting of health idea, the salted vegetables of existing traditional pickling process can not meet the demand of people.How improving traditional diamond-making technique, not only mouthfeel is good, popular to make traditional salted vegetables, and nutrient composition content is high, and has health care dietotherapy effect, and this is current salted vegetables problems in the urgent need to address.
Summary of the invention
In order to solve, traditional salted vegetables nutritional labeling is low, mouthfeel is poor in the present invention, not effect such as tool health care dietotherapy etc., can not meet the problems such as eater's demand, provide a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables and preparation method thereof.
The technical solution used in the present invention is as follows: a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables, salted by the raw material of following weight: fresh vegetable 100kg, salt 8 ~ 10kg, soy sauce 0.2 ~ 0.5kg, white sugar 0.3 ~ 0.5kg, monosodium glutamate 0.1 ~ 0.2kg, fresh ginger 0.3 ~ 0.5kg, dried orange peel 0.2 ~ 0.3kg, Chinese prickly ash 0.15 ~ 0.25kg, aniseed 0.15 ~ 0.25kg, vinegar 0.1 ~ 0.2kg, yellow rice wine 0.1 ~ 0.2kg, cordyceps mycelia 1kg, cordyceps militaris sporocarp 0.5kg.
Described fresh vegetable is that the homely salted vegetables such as ternip, green turnip, Chinese cabbage, pakchoi, potherb mustard, kohlrabi, leaf mustard, cucumber, fresh kidney beans make dish used.
A kind of preparation method of Dietotherapy health Chinese caterpillar fungus salted vegetables is:
(1) salted vegetables: 100kg fresh vegetable is cleaned, drain table water, slitting, sheet or block, load in ceramic cylinder, limit Zhuan Cai limit berley salt, then adds bamboo raft with clean stone and dish is all pressed in pickling brine, after 3 ~ 5 days, dish is pulled out and drain table water, being baked to water content in 60 DEG C of baking ovens is 55-70%, for subsequent use;
(2) spice liquid preparation: in proportion by Chinese prickly ash, aniseed, dried orange peel, the fresh ginger water boil 1-2 hour of 10 times amount, filtration, filtrate is concentrated into Chinese prickly ash, aniseed, dried orange peel, fresh ginger original weight amount, for subsequent use;
(3) flavouring processing: after in proportion white sugar, soy sauce, monosodium glutamate, vinegar Hybrid Heating being dissolved, be cooled to room temperature, pour yellow rice wine into mixing, for subsequent use;
(4) Chinese caterpillar fungus processing: cordyceps militaris sporocarp adds the water boil two hours of 4 times of cordyceps militaris sporocarp amounts, filter, filtrate A is for subsequent use; The water ultrasonic wave that cordyceps militaris sporocarp adds 2-3 times amount again extracts 30min, supersonic frequency 33KHz, power 330W, filters and obtains liquor B, and cordyceps militaris sporocarp refrigeration is for subsequent use; Cordyceps mycelia 4 times of water boil 2-3h with the mycelia scale of construction, filter and obtain liquor C; The mixing of filtrate A, liquor B and liquor C is concentrated into Chinese caterpillar fungus raw material weight;
(5) seasoning, steaming dish: spice liquid, flavouring liquid and Chinese caterpilar fungus concentrated solution are mixed, is then evenly spilled in the dish prepared by step (1), spray limit, limit rubbing dish, after liquid all infiltrates dish, steams 25-45min by dish normal pressure, taking-up after cooling;
(6) pack: fresh goods is packed: the cordyceps militaris sporocarp allocating the refrigeration of 3-5 root in the salted vegetables of cooling by every 50-75g into, then vacuum packaging, seals; Dry product is packed: it is 20-35% that 60 DEG C, the salted vegetables of cooling are baked to water content, and allocate the cordyceps militaris sporocarp of 3-5 root refrigeration into according to every 50-75g, then vacuum packaging is sealed.
Chinese caterpillar fungus used in the present invention is the Cordyceps sinensis of cultivation method described in patent ZL201010214791X, its culture presevation unit: China Committee for Culture Collection of Microorganisms's common micro-organisms center; Address: China. Beijing. Zhong Guan-cun; What preservation was registered on the books is numbered: CGMCC No.6231.
Product of the present invention, through pickling again by toasting, steaming, makes the cellulose of vegetables be transformed and soften effectively, improves the amino acid whose content in salted vegetables simultaneously, and has important activity composition adenosine in Chinese caterpillar fungus; In addition, Chinese caterpillar fungus is also rich in the compositions such as cordycepin, cordycepic acid, Cordyceps sinensis polysaccharide, SOD enzyme.Cordycepin is a kind of nucleosides material with antibacterial activity, has very strong inhibitory action to core poly A polymerase, the growth of inhibition cancer cell, and has hypoglycemic activity; Cordycepic acid can significantly alleviate cerebral hemorrhage and cerebral thrombosis disease; Cordyceps sinensis polysaccharide promotes lymphocyte transformation, improves the immunologic function of body, strengthens the anticancer ability pressing down cancer of body self; SOD(superoxide dismutase) have anti-ageing, anticancer, press down the effect such as cancer.
Product of the present invention not only increases nutritive value and the mouthfeel of salted vegetables, and product salt content is lower, entrance is clear and melodious, and finished product fragrance is dense, and sweet, the fresh perfume (or spice) of salty middle band is good to eat, and suitable especially the elderly and the bad people of tooth eat; The general raw uncomfortable taste salted down vegetables thoroughly can be eliminated by the salted vegetables after drying and sterilizing, add the eating desire of people, add the Chinese caterpillar fungus of health-care effect in the present invention, not only strengthen the health care of salted vegetables, the effect of Titian, and there is the effect of sterilization, Titian, make the salted vegetables that are prepared into not perishable, effective prolongation holding time, the room temperature storage time can reach 1-3, after sealing unpacking, its aromatic flavour, overcomes short defect of existing salted vegetables resting period.Product preparation process of the present invention is simple, and suitable factorial praluction, has good market prospects.
Detailed description of the invention
Embodiment 1: a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables, salted by the raw material of following weight: ternip 100kg, salt 8kg, soy sauce 0.2kg, white sugar 0.4kg, monosodium glutamate 0.1kg, fresh ginger 0.4kg, dried orange peel 0.2kg, Chinese prickly ash 0.15kg, aniseed 0.25kg, vinegar 0.1kg, yellow rice wine 0.2kg, cordyceps mycelia 1kg, cordyceps militaris sporocarp 0.5kg.The Chinese caterpillar fungus used is the Cordyceps sinensis of cultivation method described in patent ZL201010214791X, its culture presevation unit: China Committee for Culture Collection of Microorganisms's common micro-organisms center; Address: China. Beijing. Zhong Guan-cun; What preservation was registered on the books is numbered: CGMCC No.6231.
Concrete preparation method is:
(1) salted vegetables: 100kg fresh vegetable is cleaned, drain table water, slitting, sheet or block, load in ceramic cylinder, limit Zhuan Cai limit berley salt, then adds bamboo raft with clean stone and dish is all pressed in pickling brine, after 3 ~ 5 days, dish is pulled out and drain table water, being baked to water content in 60 DEG C of baking ovens is 55-70%, for subsequent use;
(2) spice liquid preparation: in proportion by Chinese prickly ash, aniseed, dried orange peel, the fresh ginger water boil 1-2 hour of 10 times amount, filtration, filtrate is concentrated into Chinese prickly ash, aniseed, dried orange peel, fresh ginger original weight amount, for subsequent use;
(3) flavouring processing: after in proportion white sugar, soy sauce, monosodium glutamate, vinegar Hybrid Heating being dissolved, be cooled to room temperature, pour yellow rice wine into mixing, for subsequent use;
(4) Chinese caterpillar fungus processing: cordyceps militaris sporocarp adds the water boil two hours of 4 times of cordyceps militaris sporocarp amounts, filter, filtrate A is for subsequent use; The water ultrasonic wave that cordyceps militaris sporocarp adds 2-3 times amount again extracts 30min, supersonic frequency 33KHz, power 330W, filters and obtains liquor B, and cordyceps militaris sporocarp refrigeration is for subsequent use; Cordyceps mycelia 4 times of water boil 2-3h with the mycelia scale of construction, filter and obtain liquor C; The mixing of filtrate A, liquor B and liquor C is concentrated into Chinese caterpillar fungus raw material weight;
(5) seasoning, steaming dish: spice liquid, flavouring liquid and Chinese caterpilar fungus concentrated solution are mixed, is then evenly spilled in the dish prepared by step (1), spray limit, limit rubbing dish, after liquid all infiltrates dish, steams 25-45min by dish normal pressure, taking-up after cooling;
Packaging: fresh goods is packed: the cordyceps militaris sporocarp allocating the refrigeration of 3-5 root in the salted vegetables of cooling by every 50-75g into, then vacuum packaging, seals; Dry product is packed: it is 20-35% that 60 DEG C, the salted vegetables of cooling are baked to water content, and allocate the cordyceps militaris sporocarp of 3-5 root refrigeration into according to every 50-75g, then vacuum packaging is sealed.
Embodiment 2: a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables, salted by the raw material of following weight: fresh Chinese cabbage 100kg, salt 10kg, soy sauce 0.5kg, white sugar 0.5kg, monosodium glutamate 0.2kg, fresh ginger 0.5kg, dried orange peel 0.3kg, Chinese prickly ash 0.25kg, aniseed 0.15kg, vinegar 0.2kg, yellow rice wine 0.16kg, cordyceps mycelia 1kg, cordyceps militaris sporocarp 0.5kg.Its preparation method is with preparation method described in embodiment 1.
Embodiment 3: a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables, salted by the raw material of following weight: fresh kohlrabi 100kg, salt 9kg, soy sauce 0.3kg, white sugar 0.3kg, monosodium glutamate 0.15kg, fresh ginger 0.3kg, dried orange peel 0.24kg, Chinese prickly ash 0.2kg, aniseed 0.2kg, vinegar 0.15kg, yellow rice wine 0.1kg, cordyceps mycelia 1kg, cordyceps militaris sporocarp 0.5kg.Its preparation method is with preparation method described in embodiment 1.
Embodiment 4: a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables, salted by the raw material of following weight: fresh fresh kidney beans 100kg, salt 8.5kg, soy sauce 0.4kg, white sugar 0.38kg, monosodium glutamate 0.18kg, fresh ginger 0.45kg, dried orange peel 0.24kg, Chinese prickly ash 0.22kg, aniseed 0.22kg, vinegar 0.18kg, yellow rice wine 0.1kg, cordyceps mycelia 1kg, cordyceps militaris sporocarp 0.5kg.Its preparation method is with preparation method described in embodiment 1.
The main nutrient composition of the Dietotherapy health Chinese caterpillar fungus salted vegetables prepared by embodiment 1-4 and the nutritional labeling testing result of traditional salted vegetables are in table 1.Adenosine (C
10h
13n
5o
4) be the important activity composition of Chinese caterpillar fungus, NF required standard is: the adenosine content in natural cs is no less than 0.01%, in Dietotherapy health Chinese caterpillar fungus salted vegetables prepared by the present invention, the content of adenosine is 0.01-0.02mg/kg, and the salted vegetables fully shown prepared by the present invention improve the nutritional health function of salted vegetables.
Table 1
| Amino acid content mg/kg | Adenosine content mg/kg | Taste characteristics | |
| Embodiment 1 | 0.3 | 0.01 | The dense perfume (or spice) of clear and melodious, fragrance is good to eat |
| Embodiment 2 | 0.4 | 0.015 | The dense perfume (or spice) of clear and melodious, fragrance is good to eat |
| Embodiment 3 | 0.35 | 0.018 | The dense perfume (or spice) of clear and melodious, fragrance is good to eat |
| Embodiment 4 | 0.4 | 0.02 | The dense perfume (or spice) of clear and melodious, fragrance is good to eat |
| Tradition salted vegetables | 0.08~0.11 | 0 | Salty |
Claims (3)
1. Dietotherapy health Chinese caterpillar fungus salted vegetables, is characterized in that: salted by the raw material of following weight: fresh vegetable 100kg, salt 8 ~ 10kg, soy sauce 0.2 ~ 0.5kg, white sugar 0.3 ~ 0.5kg, monosodium glutamate 0.1 ~ 0.2kg, fresh ginger 0.3 ~ 0.5kg, dried orange peel 0.2 ~ 0.3kg, Chinese prickly ash 0.15 ~ 0.25kg, aniseed 0.15 ~ 0.25kg, vinegar 0.1 ~ 0.2kg, yellow rice wine 0.1 ~ 0.2kg, cordyceps mycelia 1kg, cordyceps militaris sporocarp 0.5kg.
2. a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables according to claim 1, is characterized in that: described fresh vegetable is ternip, green turnip, Chinese cabbage, pakchoi, potherb mustard, kohlrabi, leaf mustard, cucumber, fresh kidney beans daily life of a family salted vegetables making dish.
3. a kind of Dietotherapy health Chinese caterpillar fungus salted vegetables according to claim 1 and 2, is characterized in that: the preparation method of described Dietotherapy health Chinese caterpillar fungus salted vegetables is:
(1) salted vegetables: 100kg fresh vegetable is cleaned, drain table water, slitting, sheet or block, load in ceramic cylinder, limit Zhuan Cai limit berley salt, then adds bamboo raft with clean stone and dish is all pressed in pickling brine, after 3 ~ 5 days, dish is pulled out and drain table water, being baked to water content in 60 DEG C of baking ovens is 55-70%, for subsequent use;
(2) spice liquid preparation: in proportion by Chinese prickly ash, aniseed, dried orange peel, the fresh ginger water boil 1-2 hour of 10 times amount, filtration, filtrate is concentrated into Chinese prickly ash, aniseed, dried orange peel, fresh ginger original weight amount, for subsequent use;
(3) flavouring processing: after in proportion white sugar, soy sauce, monosodium glutamate, vinegar Hybrid Heating being dissolved, be cooled to room temperature, pour yellow rice wine into mixing, for subsequent use;
(4) Chinese caterpillar fungus processing: cordyceps militaris sporocarp adds the water boil two hours of 4 times of cordyceps militaris sporocarp amounts, filter, filtrate A is for subsequent use; The water ultrasonic wave that cordyceps militaris sporocarp adds 2-3 times amount again extracts 30min, supersonic frequency 33KHz, power 330W, filters and obtains liquor B, and cordyceps militaris sporocarp refrigeration is for subsequent use; Cordyceps mycelia 4 times of water boil 2-3h with the mycelia scale of construction, filter and obtain liquor C; The mixing of filtrate A, liquor B and liquor C is concentrated into Chinese caterpillar fungus raw material weight;
(5) seasoning, steaming dish: spice liquid, flavouring liquid and Chinese caterpilar fungus concentrated solution are mixed, is then evenly spilled in the dish prepared by step (1), spray limit, limit rubbing dish, after liquid all infiltrates dish, steams 25-45min by dish normal pressure, taking-up after cooling;
(6) pack: fresh goods is packed: the cordyceps militaris sporocarp allocating the refrigeration of 3-5 root in the salted vegetables of cooling by every 50-75g into, then vacuum packaging, seals; Dry product is packed: it is 20-35% that 60 DEG C, the salted vegetables of cooling are baked to water content, and allocate the cordyceps militaris sporocarp of 3-5 root refrigeration into according to every 50-75g, then vacuum packaging is sealed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410645472.2A CN104431889A (en) | 2014-11-15 | 2014-11-15 | Diet health cordyceps sinensis salted vegetables and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410645472.2A CN104431889A (en) | 2014-11-15 | 2014-11-15 | Diet health cordyceps sinensis salted vegetables and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104431889A true CN104431889A (en) | 2015-03-25 |
Family
ID=52879237
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410645472.2A Pending CN104431889A (en) | 2014-11-15 | 2014-11-15 | Diet health cordyceps sinensis salted vegetables and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104431889A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002119263A (en) * | 2000-10-16 | 2002-04-23 | Kazuhiro Kotani | Sport drink utilizing ocean deep water |
| CN1907112A (en) * | 2006-07-18 | 2007-02-07 | 李盛秋 | Pickle made of single traditional chinese medicinal material and process for producing same |
| CN101116491A (en) * | 2007-04-27 | 2008-02-06 | 安增旺 | Method for preparing three delicacies vegetables pickled in soy sauce using bright red hot pepper as the main material |
| CN103156167A (en) * | 2011-12-08 | 2013-06-19 | 李冬梅 | Anti-radiation dish preparation method |
| CN103404821A (en) * | 2013-08-30 | 2013-11-27 | 石欣 | Radish pickle and pickling method thereof |
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| JP2014117232A (en) * | 2012-12-17 | 2014-06-30 | Tonohata Co Ltd | Processed ume product |
| CN104000205A (en) * | 2014-06-20 | 2014-08-27 | 湖北华贵水产有限公司 | Method for processing soaked Chinese artichoke |
| CN104068366A (en) * | 2013-03-29 | 2014-10-01 | 程长青 | Digitalis pickled vegetables with multiple tastes |
-
2014
- 2014-11-15 CN CN201410645472.2A patent/CN104431889A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002119263A (en) * | 2000-10-16 | 2002-04-23 | Kazuhiro Kotani | Sport drink utilizing ocean deep water |
| CN1907112A (en) * | 2006-07-18 | 2007-02-07 | 李盛秋 | Pickle made of single traditional chinese medicinal material and process for producing same |
| CN101116491A (en) * | 2007-04-27 | 2008-02-06 | 安增旺 | Method for preparing three delicacies vegetables pickled in soy sauce using bright red hot pepper as the main material |
| CN103156167A (en) * | 2011-12-08 | 2013-06-19 | 李冬梅 | Anti-radiation dish preparation method |
| JP2014117232A (en) * | 2012-12-17 | 2014-06-30 | Tonohata Co Ltd | Processed ume product |
| CN104068366A (en) * | 2013-03-29 | 2014-10-01 | 程长青 | Digitalis pickled vegetables with multiple tastes |
| CN103404821A (en) * | 2013-08-30 | 2013-11-27 | 石欣 | Radish pickle and pickling method thereof |
| CN103584031A (en) * | 2013-11-08 | 2014-02-19 | 徐州绿之野生物食品有限公司 | Vegetable-flavored rhizome pickled vegetables and preparation method thereof |
| CN104000205A (en) * | 2014-06-20 | 2014-08-27 | 湖北华贵水产有限公司 | Method for processing soaked Chinese artichoke |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102389118B (en) | Method for preparing pork jerky | |
| CN101181071B (en) | Chicken claw soaked by rude chilli | |
| KR101178420B1 (en) | Salted-fermented food comprising lentinus edode and manufacturing method thereof | |
| CN103892247A (en) | Appetizing and brain-tonifying broad bean sauce and preparation method thereof | |
| CN104522592A (en) | Pickle product taking bamboo shoots as main raw material and processing method of pickle product | |
| CN103330173A (en) | Production method of pickled water cresses | |
| CN104905229A (en) | Chili sauce capable of clearing heat and relieving summer heat and preparation method thereof | |
| CN101664144A (en) | Kimchi and preparation method thereof | |
| CN103416717A (en) | Production method for brewing mushroom soy sauce | |
| CN103584005B (en) | Salicornia paper type vegetable and preparation method | |
| CN104041797A (en) | Soybean paste and processing process thereof | |
| CN103652528A (en) | Preparation method of purple sweet potato sauce | |
| CN102334662A (en) | Asparagus lettuce-pickling method | |
| CN105433112A (en) | Making method of mustard soy | |
| CN103371338A (en) | Manufacturing method of vinegar-pepper green bean | |
| CN104605333A (en) | Production method of agaricus bisporus jam | |
| KR100695410B1 (en) | Method for preparing fermented soybean by using sprouted soybean and red ginseng, and the fermented soybean prepared thereby | |
| CN104905225A (en) | Alcohol-dispelling chilli sauce and preparation method thereof | |
| CN104939037A (en) | Sea-buckthorn fruit chilli sauce and preparation method thereof | |
| CN104921076A (en) | Fish fragrant and sour flavored chili sauce and preparation method thereof | |
| CN104431890A (en) | Qi-supplementing and blood-nourishing coprinus comatus pickles and preparation method thereof | |
| CN104381434A (en) | Production method of lotus root slice with vinegar sauce | |
| CN104431889A (en) | Diet health cordyceps sinensis salted vegetables and preparation method thereof | |
| KR20130131564A (en) | A method for manufacturing silkworm jeotgal and a method for mamufacturing kim-chi using them | |
| CN105410792A (en) | Method for making pickled vegetables with tea powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150325 |
|
| RJ01 | Rejection of invention patent application after publication |