CN104509820A - Fermented crispy yellow fresh ginger and preparation method thereof - Google Patents

Fermented crispy yellow fresh ginger and preparation method thereof Download PDF

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Publication number
CN104509820A
CN104509820A CN201410832487.XA CN201410832487A CN104509820A CN 104509820 A CN104509820 A CN 104509820A CN 201410832487 A CN201410832487 A CN 201410832487A CN 104509820 A CN104509820 A CN 104509820A
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ginger
fermentation
preparation
cacl
lactic acid
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CN201410832487.XA
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CN104509820B (en
Inventor
汪超
彭铭烨
李冬生
卢忠诚
高冰
石勇
徐宁
胡勇
周明全
何建军
王金华
胡中立
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Hubei University of Technology
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Hubei University of Technology
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23YINDEXING SCHEME RELATING TO LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23Y2220/00Lactobacillus
    • A23Y2220/67Plantarum

Abstract

The invention discloses a fermented crispy yellow fresh ginger and a preparation method thereof, and belongs to the field of food processing. The method comprises the steps of selecting materials, soaking, fermenting, seasoning, pasteurizing and packaging. According to the preparation method disclosed by the invention, in the soaking phase, CaCl2 and CaNO3 are added to a composite salt solution, so that the crispy taste of the fresh ginger can be well kept; meanwhile, copper gluconate is added to the high-salinity pickled fresh ginger, so that a good fixation role can be played. Therefore, the crispy yellow fresh ginger obtained by the method is crisp, tender, palatable, pure in color, full-bodied in taste, and high in nutritional value.

Description

Crisp yellow ginger of a kind of fermentation and preparation method thereof
Technical field
The present invention relates to food processing field, be specifically related to crisp yellow ginger of a kind of fermentation and preparation method thereof.
Background technology
Ginger is the fresh rhizome of Zingiber herbaceos perennial ginger, also can claim hundred peppery clouds, hook dress refer to.The rhizome of ginger, cork, Ye Junke are used as medicine, have disperse, preventing or arresting vomiting, the effect such as cough-relieving.China's permanent current among the people passes the saying of " winter eats the radish summer and eats ginger; keep healthy health throughout the year ", effect of ginger is a lot, the good medicine for the treatment of Nausea and vomiting, there is the good reputation of " panacea of vomitting ", suitably eat a little ginger, can suppress growing of stomach bacterium, the effects such as oral cavity pathogen, pathogenic entero becteria, stomach invigorating and promotion appetite killed in addition by ginger simultaneously.Ginger not only has numerous medical values and also has abundant nutritive value, is rich in vitamin C, magnesium, iron and selenium and other trace elements in ginger.
At present, take ginger as raw material to prepare ginger tea, fermented ginger, pickle ginger research more, vitamin in fermented ginger, mineral matter and amino acid contribute to recovering and improving blood circulation, and fermented ginger can promote that gastric digestion, logical nose are hypo-allergenic, ease off the pressure simultaneously.As Chinese invention patent CN101273783A discloses " a kind of fermented ginger and its preparation method and application ", adopting with ginger is raw material, after cleaning, section, drying, sterilizing, access probio normal temperature fermentation obtains fermented ginger, but this invention does not well retain fragility and the color of ginger, makes the color whitens of ginger; And for example Chinese invention patent CN103478655A discloses " a kind of sweet and sour ginger and preparation method thereof ", the mixed raw materials such as ginger, garlic clove, green soya bean, vinegar are adopted to obtain sweet and sour ginger, enrich its nutritional labeling, but do not retain the color of ginger and sharp and clear mouthfeel, make the black of ginger, weak.
Finding by retrieving domestic and international prior art, is not also the report of the crisp yellow ginger of major ingredient preparation fermentation at present with ginger.In fermentation, do not carry out any process to ginger, then easily blackening, by saline treatment, then easily turns white, weak.Based on above theoretical and Shortcomings, the present invention adopts to utilize in salt solution to add after copper gluconate soaks and mixes with the lactobacteria-containing bacterium liquid of richness, then adds appropriate culture medium, through the crisp yellow ginger of the obtained fermentation of normal temperature anaerobic fermentation.Fermentation promotes the reservation of the effective nutriment of ginger, the nutrients mass-energy such as zingiberol (Zingiberol), zingiberene (Zingiberene), phellandrene (Phellandrene) are preserved in the feed very well, make its unique flavor, nutritious, there is effect of appetizing, decompression.And it is all-ages.
Summary of the invention
The present invention is directed to above developing thought and Problems existing, provide a kind of preparation method of the crisp yellow ginger that ferments.
In order to realize object of the present invention, the present inventor, by lot of experiments and persistent exploration, finally obtains following technical scheme:
Ferment the preparation method of crisp yellow ginger, the method comprises the following steps:
(1) draw materials: get fresh ginger, impurity elimination, clean, peeling, cutting;
(2) soak: in soak, soak 24-72h, be placed in suitable environment fixation guarantor and salt down, described soak is 15%-
The NaCl of saturated (w/v), 1 ‰-1%(w/v) CaCl 2, 1 ‰-5 ‰ (w/v) CaNO 3with 0.05 ‰-0.5 ‰
(w/v) mixed solution of copper gluconate;
(3) ferment: take out step (2) ginger that processes, drain, be placed on 3%-5%(w/v) saline solution in, inoculating two kinds lactic acid bacteria, adds appropriate lactic acid, Cys, CaCl in saline solution 2, glacial acetic acid, at 15-30 DEG C, the environment bottom fermentation 8-30d of anaerobism; Described lactic acid, Cys, CaCl 2, glacial acetic acid adds by the weight ratio with fermentation base-material total amount, adding proportion is: 0.5 ‰-1 ‰ lactic acid, 1-10 ‰ Cys, 0.5 ‰-2 ‰ CaCl 2, 0.5 ‰-1 ‰ glacial acetic acid;
(4) take out the ginger after step (3) fermentation, add flavor enhancement, pasteurization after mixing, is packaged to be crisp yellow ginger.
Preferably, the preparation method of the crisp yellow ginger of fermentation as mentioned above, the environmental condition of the immersion fixation wherein in step (2) is low temperature or normal temperature.
Preferably, the preparation method of the crisp yellow ginger of fermentation as mentioned above, wherein in step (3), lactic acid bacteria is Lactobacillus plantarum CICC21790 and Lactobacillus plantarum CICC21794, and effective viable bacteria inoculum concentration is greater than 2.5 × 10 6, inoculative proportion is 7:3.
Compared with prior art, preparation method's tool of the crisp yellow ginger of the fermentation that the present invention relates to has the following advantages and progress significantly:
(1) by adding CaCl in the composite compaction technique of the crisp yellow ginger immersion of fermentation 2and CaNO 3, can the growth of anti-bacteria, and the crisp sense of ginger can be kept.
(2) in the high level salt solution of the crisp yellow ginger immersion of fermentation, add copper gluconate, obvious tint retention can be played.
(3) in the crisp yellow ginger sweat of fermentation, add Cys, significant color-protecting function can be played.
(4) the crisp yellow ginger that obtains of the method tender and crisp agreeable to the taste, less salt, pure color, rich in taste, be of high nutritive value.
Detailed description of the invention
Below in conjunction with specific embodiment, the technical scheme in the present invention and technique effect are clearly and completely described.It should be noted that, the lactic acid bacteria in each embodiment and comparative example is the mixture of Lactobacillus plantarum CICC21790 and Lactobacillus plantarum CICC21794, is taken from Chinese industrial Microbiological Culture Collection administrative center.
embodiment 1
Crisp yellow ginger of a kind of fermentation and preparation method thereof, its step is as follows:
(1) draw materials: get fresh ginger, impurity elimination, clean, peeling, cutting.
(2) soak: containing 15%(w/v) NaCl, 1%(w/v) CaCl 2, 1 ‰ (w/v) CaNO 3soak 24h with in the mixed solution of the copper gluconate of 0.05 ‰ (w/v), be placed in normal temperature environment fixation guarantor and salt down.
(3) ferment: take out step (2) ginger that processes, drain, be placed on 3%(w/v) NaCl liquid in, inoculation Lactobacillus plantarum CICC21790, effective viable bacteria inoculum concentration is greater than 2.5 × 10 6, by adding lactic acid, Cys, CaCl with the weight ratio of salting liquid (NaCl solution) 2, glacial acetic acid, adding proportion is 1 ‰ (w/v) lactic acid, 1 ‰ (w/v) Cys, 0.5 ‰ (w/v) CaCl 2, 0.5 ‰ (w/v) glacial acetic acid is at 25 DEG C, the environment bottom fermentation 10d of anaerobism.
(4) take out the ginger after step (3) fermentation, add flavor enhancement, pasteurization after mixing, is packaged to be crisp yellow ginger.
(5) detect zingiberol, zingiberene, phellandrene in crisp yellow ginger content and from this products of organoleptic indicator's overall merit such as color and luster, form, flavour, brittleness, smells, result is as table 1, table 2.
embodiment 2
Crisp yellow ginger of a kind of fermentation and preparation method thereof, its step is as follows:
(1) draw materials: get fresh ginger, impurity elimination, clean, peeling, cutting.
(2) soak: containing saturated NaCl, 0.5%(w/v) CaCl 2, 3 ‰ (w/v) CaNO 3soak 48h with in the mixed solution of the copper gluconate of 0.5 ‰ (w/v), be placed in normal temperature environment fixation guarantor and salt down.
(3) ferment: take out step (2) ginger that processes, drain, be placed on 4%(w/v) NaCl liquid in, inoculation Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is greater than 2.5 × 10 6, by adding lactic acid, Cys, CaCl with the weight ratio of salting liquid (NaCl solution) 2, glacial acetic acid, adding proportion is 0.5 ‰ (w/v) lactic acid, 5 ‰ (w/v) Cys, 1 ‰ (w/v) CaCl 2, 0.5 ‰ (w/v) glacial acetic acid is at 25 DEG C, the environment bottom fermentation 18d of anaerobism.
(4) take out the ginger after step (3) fermentation, add flavor enhancement, pasteurization after mixing, is packaged to be crisp yellow ginger.
(5) detect zingiberol, zingiberene, phellandrene in crisp yellow ginger content and from this products of organoleptic indicator's overall merit such as color and luster, form, flavour, brittleness, smells, result is as table 1, table 2.
embodiment 3
Crisp yellow ginger of a kind of fermentation and preparation method thereof, its step is as follows:
(1) draw materials: get fresh ginger, impurity elimination, clean, peeling, cutting.
(2) soak: at the CaCl containing saturated NaCl, 1 ‰ (w/v) 2, 5 ‰ (w/v) CaNO 3soak 72h with in the mixed solution of the copper gluconate of 0.5 ‰ (w/v), be placed in low temperature environment fixation guarantor and salt down.
(3) ferment: take out step (2) ginger that processes, drain, be placed on 5%(w/v) NaCl liquid in, inoculation Lactobacillus plantarum CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is greater than 2.5 × 10 6, inoculative proportion is 7:3, by adding lactic acid, Cys, CaCl with the weight ratio of salting liquid (NaCl solution) 2, glacial acetic acid, adding proportion is 0.5 ‰ (w/v) lactic acid, 1 ‰ (w/v) Cys, 0.5 ‰ (w/v) CaCl 2, 0.5 ‰ (w/v) glacial acetic acid is at 16 DEG C, the environment bottom fermentation 30d of anaerobism.
(4) take out the ginger after step (3) fermentation, add flavor enhancement, pasteurization after mixing, is packaged to be crisp yellow ginger.
(5) detect zingiberol, zingiberene, phellandrene in crisp yellow ginger content and from this products of organoleptic indicator's overall merit such as color and luster, form, flavour, brittleness, smells, result is as table 1, table 2.
comparative example 1: do not add copper gluconate
Crisp yellow ginger of a kind of fermentation and preparation method thereof, its step is as follows:
(1) draw materials: get fresh ginger, impurity elimination, clean, peeling, cutting.
(2) soak: at the CaCl containing saturated NaCl, 1 ‰ (w/v) 2with the CaNO of 5 ‰ (w/v) 3mixed solution in soak 48h, be placed in normal temperature environment fixation protect salt down.
(3) ferment: take out step (2) ginger that processes, drain, be placed on 5%(w/v) NaCl liquid in, inoculation Lactobacillus plantarum CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is greater than 2.5 × 10 6, inoculative proportion is 7:3, by adding lactic acid, Cys, CaCl with the weight ratio of salting liquid (NaCl solution) 2, glacial acetic acid, adding proportion is 0.5 ‰ (w/v) lactic acid, 1 ‰ (w/v) Cys, 0.5 ‰ (w/v) CaCl 2, 0.5 ‰ (w/v) glacial acetic acid is at 16 DEG C, the environment bottom fermentation 30d of anaerobism.
(4) take out the ginger after step (3) fermentation, add flavor enhancement, pasteurization after mixing, is packaged to be crisp yellow ginger.
(5) detect zingiberol, zingiberene, phellandrene in crisp yellow ginger content and from this products of organoleptic indicator's overall merit such as color and luster, form, flavour, brittleness, smells, result is as table 1, table 2.
comparative example 2: do not add Cys
Crisp yellow ginger of a kind of fermentation and preparation method thereof, its step is as follows:
(1) draw materials: get fresh ginger, impurity elimination, clean, peeling, cutting.
(2) soak: at the CaCl containing saturated NaCl, 1 ‰ (w/v) 2, 5 ‰ (w/v) CaNO 3soak 72h with in the mixed solution of the copper gluconate of 0.5 ‰ (w/v), be placed in low temperature environment fixation guarantor and salt down.
(3) ferment: take out step (2) ginger that processes, drain, be placed on 5%(w/v) NaCl liquid in, inoculation Lactobacillus plantarum CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is greater than 2.5 × 10 6, inoculative proportion is 7:3, by adding lactic acid, Cys, CaCl with the weight ratio of salting liquid (NaCl solution) 2, glacial acetic acid, adding proportion is 0.5 ‰ (w/v) lactic acid, 0.5 ‰ (w/v) CaCl 2, 0.5 ‰ (w/v) glacial acetic acid is at 16 DEG C, the environment bottom fermentation 30d of anaerobism.
(4) take out the ginger after step (3) fermentation, add flavor enhancement, pasteurization after mixing, is packaged to be crisp yellow ginger.
(5) detect zingiberol, zingiberene, phellandrene in crisp yellow ginger content and from this products of organoleptic indicator's overall merit such as color and luster, form, flavour, brittleness, smells, result is as table 1, table 2.
The main matter analysis result of each embodiment product of table 1
Prepared by each embodiment of table 2, the organoleptic indicator of sample compares
From the data of table 1, table 2, the content of the zingiberol in the crisp yellow ginger of fermentation using the inventive method (embodiment 1-3) obtained, zingiberene, phellandrene is all higher than comparative example, and product is also better than comparative example on color and luster, form, flavour, its smell of brittleness, impregnation stage interpolation calcium gluconae, the CaCl at ginger is described 2, CaNO 3mixed liquor, color and the brittleness of ginger can be kept, simultaneously use lactic acid, Cys, CaCl at fermentation stage 2, glacial acetic acid mixed liquor, ensure further the brittleness of ginger, make the ginger after fermentation not only nutritious, and color be yellow, mouthfeel is crisp.

Claims (3)

1. a preparation method for the crisp yellow ginger of fermentation, is characterized in that the method comprises the following steps:
(1) draw materials: get fresh ginger, impurity elimination, clean, peeling, cutting;
(2) soak: in soak, soak 24-72h, be placed in suitable environment fixation guarantor and salt down, described soak is 15%-
The NaCl of saturated (w/v), 1 ‰-1%(w/v) CaCl 2, 1 ‰-5 ‰ (w/v) CaNO 3with 0.05 ‰-0.5 ‰
(w/v) mixed solution of copper gluconate;
(3) ferment: take out step (2) ginger that processes, drain, be placed on 3%-5%(w/v) saline solution in, inoculating two kinds lactic acid bacteria, and add lactic acid, Cys, CaCl in saline solution 2, glacial acetic acid, at 15-30 DEG C, the environment bottom fermentation 8-30d of anaerobism; Described lactic acid, Cys, CaCl 2, glacial acetic acid adds by the weight ratio with fermentation base-material total amount, adding proportion is: 0.5 ‰-1 ‰ lactic acid, 1-10 ‰ Cys, 0.5 ‰-2 ‰ CaCl 2, 0.5 ‰-1 ‰ glacial acetic acid;
(4) take out the ginger after step (3) fermentation, add flavor enhancement, pasteurization after mixing, is packaged to be crisp yellow ginger.
2. the preparation method of a kind of crisp yellow ginger that ferments according to claim 1, is characterized in that, soaks fixation environmental condition to be in step (2): low temperature or normal temperature.
3. the preparation method of a kind of crisp yellow ginger that ferments according to claim 1, is characterized in that, in step (3), lactic acid bacteria is: Lactobacillus plantarum CICC21790 and Lactobacillus plantarum CICC21794, effective viable bacteria inoculum concentration is greater than 2.5 × 10 6, inoculative proportion is 7:3.
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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106579193A (en) * 2017-02-16 2017-04-26 潍坊市华滨生物科技有限公司 Preparation method and use of ginger fermentation liquid
CN106820014A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 A kind of ginger curing food and its method for salting
CN108618034A (en) * 2018-05-14 2018-10-09 湖北工业大学 A kind of preparation method of quick composite fermentation cowpea
CN108902829A (en) * 2018-05-30 2018-11-30 余庆县农家人绿色食品开发有限公司 A kind of bubble ginger and preparation method thereof rich in gingerol
CN110250464A (en) * 2019-07-17 2019-09-20 武汉市鑫宏食品酿造科研所 A kind of preparation method of the Selenium-enriched fermentation phoenix head salty base of ginger
CN110313573A (en) * 2019-07-17 2019-10-11 湖北聚汇农业开发有限公司 A kind of method of lactic fermentation leek ginger splices

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Publication number Priority date Publication date Assignee Title
CN101273783A (en) * 2008-05-06 2008-10-01 清华大学 Fermented ginger and producing method and application thereof
KR100961494B1 (en) * 2009-11-18 2010-06-08 이명우 Watery radish kimchi using sap and manufacturing method thereof
CN103039915A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Black Jerusalem artichoke food and preparation method thereof
CN103478655A (en) * 2013-08-30 2014-01-01 铜陵市天屏山调味品厂 Sweet and sour ginger and making method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101273783A (en) * 2008-05-06 2008-10-01 清华大学 Fermented ginger and producing method and application thereof
KR100961494B1 (en) * 2009-11-18 2010-06-08 이명우 Watery radish kimchi using sap and manufacturing method thereof
CN103039915A (en) * 2012-12-28 2013-04-17 徐州绿之野生物食品有限公司 Black Jerusalem artichoke food and preparation method thereof
CN103478655A (en) * 2013-08-30 2014-01-01 铜陵市天屏山调味品厂 Sweet and sour ginger and making method thereof

Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106820014A (en) * 2017-01-05 2017-06-13 广西金臣科技有限公司 A kind of ginger curing food and its method for salting
CN106579193A (en) * 2017-02-16 2017-04-26 潍坊市华滨生物科技有限公司 Preparation method and use of ginger fermentation liquid
CN108618034A (en) * 2018-05-14 2018-10-09 湖北工业大学 A kind of preparation method of quick composite fermentation cowpea
CN108618034B (en) * 2018-05-14 2021-06-18 湖北工业大学 Preparation method of rapid compound fermented cowpea
CN108902829A (en) * 2018-05-30 2018-11-30 余庆县农家人绿色食品开发有限公司 A kind of bubble ginger and preparation method thereof rich in gingerol
CN110250464A (en) * 2019-07-17 2019-09-20 武汉市鑫宏食品酿造科研所 A kind of preparation method of the Selenium-enriched fermentation phoenix head salty base of ginger
CN110313573A (en) * 2019-07-17 2019-10-11 湖北聚汇农业开发有限公司 A kind of method of lactic fermentation leek ginger splices

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