CN104799231A - Flavored sauce radish and pickling method thereof - Google Patents
Flavored sauce radish and pickling method thereof Download PDFInfo
- Publication number
- CN104799231A CN104799231A CN201510247212.4A CN201510247212A CN104799231A CN 104799231 A CN104799231 A CN 104799231A CN 201510247212 A CN201510247212 A CN 201510247212A CN 104799231 A CN104799231 A CN 104799231A
- Authority
- CN
- China
- Prior art keywords
- parts
- radish
- sauce
- fennel seeds
- sesame
- 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
- 241000220259 Raphanus Species 0.000 title claims abstract description 37
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 8
- 235000015067 sauces Nutrition 0.000 title abstract description 8
- 238000005554 pickling Methods 0.000 title abstract 3
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 16
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 16
- 235000016709 nutrition Nutrition 0.000 claims abstract description 13
- 230000035764 nutrition Effects 0.000 claims abstract description 13
- 235000007319 Avena orientalis Nutrition 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 244000298479 Cichorium intybus Species 0.000 claims abstract description 10
- 235000007542 Cichorium intybus Nutrition 0.000 claims abstract description 10
- 244000268590 Euryale ferox Species 0.000 claims abstract description 10
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 239000000284 extract Substances 0.000 claims abstract description 9
- 235000013339 cereals Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- OEYQBKYISMRWQB-UHFFFAOYSA-N Santal Chemical compound C=1C(OC)=CC(O)=C(C2=O)C=1OC=C2C1=CC=C(O)C(O)=C1 OEYQBKYISMRWQB-UHFFFAOYSA-N 0.000 claims description 18
- 241000218236 Cannabis Species 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 241000207199 Citrus Species 0.000 claims description 9
- 241001252483 Kalimeris Species 0.000 claims description 9
- 244000241838 Lycium barbarum Species 0.000 claims description 9
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 9
- 244000246386 Mentha pulegium Species 0.000 claims description 9
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 9
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 9
- 241000219784 Sophora Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 235000020971 citrus fruits Nutrition 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 9
- 235000001050 hortel pimenta Nutrition 0.000 claims description 9
- 239000003814 drug Substances 0.000 claims description 7
- 241000005787 Cistanche Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 241000233805 Phoenix Species 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 244000294611 Punica granatum Species 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 241000238371 Sepiidae Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- 238000009938 salting Methods 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 241000209763 Avena sativa Species 0.000 claims description 3
- 235000007558 Avena sp Nutrition 0.000 claims description 3
- 241001131796 Botaurus stellaris Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000000151 deposition Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 240000002853 Nelumbo nucifera Species 0.000 abstract description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract description 6
- 235000009508 confectionery Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 241001008148 Aster indicus Species 0.000 abstract 1
- 235000005979 Citrus limon Nutrition 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 abstract 1
- 235000011613 Pinus brutia Nutrition 0.000 abstract 1
- 241000018646 Pinus brutia Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 240000003889 Piper guineense Species 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 240000000513 Santalum album Species 0.000 abstract 1
- 235000008632 Santalum album Nutrition 0.000 abstract 1
- 244000046101 Sophora japonica Species 0.000 abstract 1
- 235000010586 Sophora japonica Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 240000004308 marijuana Species 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000021329 brown rice Nutrition 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000005016 Intestinal Neoplasms Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 201000002313 intestinal cancer Diseases 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a flavored sauce radish and a pickling method thereof. The flavored sauce radish consists of the following raw materials in parts by weight: 5o to 55 parts of sliced radish, 12 to 15 parts of oat, 2 to 4 parts of sesame, 2 to 5 parts of pepper, 3 to 5 parts of fennel, 1 to 3 parts of medlar, 1 to 2 parts of kalimeris indica, 3 to 5 parts of fructus cannabis, 2 to 4 parts of mint, 10 to 12 parts of fermented glutinous rice, 2 to 3 parts of fructus mume, 4 to 5 parts of lemon leaves, 3 to 5 parts of pine pollen, 3 to 5 parts of semen euryales, 2 to 4 parts of sophora japonica, 1 to 3 parts of cichorium intybus, 4 to 6 parts of santalum album, 3 to 5 parts of dried orange peel, 30 to 40 parts of edible salts, a proper amount of water and 10 to 15 parts of homemade sauce. By adopting traditional Chinese medicinal nourished ingredients and coarse grain nutrition powder, the flavored sauce radish disclosed by the invention is crisp in texture, sweet in taste and proper in aroma; nutrient extracts are reasonably matched, so that the flavored sauce radish has the effects of compound nutrition, heath care and heath preservation; lotus leaves are used for pickling in a layered and separated manner, so that the flavored sauce radish emits a faint scent of the lotus leaves.
Description
Technical field
The present invention relates to salted vegetables field, specifically belong to a kind of flavouring-soy-sauce radish and method for salting thereof.
Background technology
Radish contains cancer-resisting substance, the abundance of food fiber that a large amount of various vitamin and mineral matter, carrotene and vitamin C and inhibition cancer cell grow, so energy Constipation, intestinal cancer; Can reduce the picked-up of heat, be one of optimum food of fat-reducing simultaneously.Radish, taste is sweet warm in nature, the defaecation of energy laxation, stomach invigorating benefit gas.Containing more cellulose, the volume that moisture content increases ight soil can be absorbed in intestines, cause the effect of defaecation.Brown rice brown rice contains the mineral matters such as rich in protein, starch, vitamin B1, A, E, cellulose, calcium, iron and phosphorus, and wherein abundant cellulosic helps defecation.Existing radish processed food kind is few, and the effect lacking health care more.
Summary of the invention
The object of this invention is to provide a kind of sauce radish and method for salting thereof, quality is crisp, and flavour is fresh and sweet, and fragrance is suitable for.Nutrition extract compatibility is reasonable, has composite nutrition, health care, uses lotus leaf layering to separate and pickles, make the fragrance of lotus leaf.
Technical scheme of the present invention is as follows:
Flavouring-soy-sauce radish, is made up of the raw material of following weight portion: radish sheet 50-55, oat 12-15, sesame 2-4, capsicum 2-5, fennel seeds 3-5, matrimony vine 1-3, kalimeris head 1-2, fructus cannabis 3-5, peppermint 2-4, fermented glutinous rice 10-12 part, dark plum 2-3 part, lemonlike citrus leaf 4-5 part, pollen pini 3-5 part, Gorgon fruit 3-5 part, sophora flower 2-4 part, witloof 1-3 part, santal 4-6 part, dried orange peel 3-5 part, salt 30-40 part, water are appropriate, self-control dip 10-15 part;
Described self-control dip is made up of following raw materials in part by weight: anise 3-5, fennel seeds 1-2, phoenix date 1-3, three how 2-4, saline cistanche 4-6, spina date seed 3-5, adhesive rehmannia flower 2-4, cuttlefish 1-2, pomegranate wine are appropriate;
The preparation method of described self-control dip is: by anise, fennel seeds, phoenix date, three how, saline cistanche, spina date seed, adhesive rehmannia flower, cuttlefish removal of impurities clean, after big fire is boiled, skimming, adds pomegranate wine and continues boiling 2-3 hour, make bittern.
Described flavouring-soy-sauce radish is the consumption of each raw material: radish sheet 53, oat 13, sesame 3, capsicum 3, fennel seeds 4, matrimony vine 2, kalimeris head 1, fructus cannabis 4, peppermint 3, fermented glutinous rice 11 parts, dark plum 2 parts, lemonlike citrus leaf 4 parts, pollen pini 4 parts, Gorgon fruit 4 parts, 3 parts, sophora flower, witloof 2 parts, 5 parts, santal, dried orange peel 4 parts, salt 35 parts, water are appropriate, self-control dip 13 parts.
The method for salting of flavouring-soy-sauce radish, comprises the following steps composition:
(1), by weight oat, sesame, capsicum, Gorgon fruit, pollen pini are soaked 3-4 hour, after adding fermented glutinous rice grinding pulping, heating 15-20 minute, spraying dry, obtains coarse cereals nutrition powder for subsequent use;
(2), by weight fennel seeds, matrimony vine, kalimeris head, fructus cannabis, peppermint, dark plum, lemonlike citrus leaf, sophora flower, witloof, santal, dried orange peel are put into frying pan, little fire is fried after 6-8 minute, and crushing and water-adding decocts 2-3 hour, obtains Chinese medicine extract;
(3), by radish sheet and coarse cereals nutrition powder, Chinese medicine extract, salt mix, described radish sheet is shone by radish half-dried section obtains, and takes out, to obtain final product after the airtight 15-20 of depositing days.
Beneficial effect of the present invention is as follows:
Present invention employs Chinese medicine nourishing food materials and coarse cereals nutrition powder, make quality of the present invention crisp, flavour is fresh and sweet, and fragrance is suitable for.Nutrition extract compatibility is reasonable, has composite nutrition, health care, uses lotus leaf layering to separate and pickles, make the fragrance of lotus leaf.
Detailed description of the invention
Flavouring-soy-sauce radish, is made up of the raw material of following weight portion: radish sheet 53, oat 13, sesame 3, capsicum 3, fennel seeds 4, matrimony vine 2, kalimeris head 1, fructus cannabis 4, peppermint 3, fermented glutinous rice 11 parts, dark plum 2 parts, lemonlike citrus leaf 4 parts, pollen pini 4 parts, Gorgon fruit 4 parts, 3 parts, sophora flower, witloof 2 parts, 5 parts, santal, dried orange peel 4 parts, salt 35 parts, water are appropriate, self-control dip 13 parts;
Described self-control dip is made up of following raw materials in part by weight: anise 3-5, fennel seeds 1-2, phoenix date 1-3, three how 2-4, saline cistanche 4-6, spina date seed 3-5, adhesive rehmannia flower 2-4, cuttlefish 1-2, pomegranate wine are appropriate;
The preparation method of described self-control dip is: by anise, fennel seeds, phoenix date, three how, saline cistanche, spina date seed, adhesive rehmannia flower, cuttlefish removal of impurities clean, after big fire is boiled, skimming, adds pomegranate wine and continues boiling 2-3 hour, make bittern.
Described flavouring-soy-sauce radish is the consumption of each raw material: radish sheet 53, oat 13, sesame 3, capsicum 3, fennel seeds 4, matrimony vine 2, kalimeris head 1, fructus cannabis 4, peppermint 3, fermented glutinous rice 11 parts, dark plum 2 parts, lemonlike citrus leaf 4 parts, pollen pini 4 parts, Gorgon fruit 4 parts, 3 parts, sophora flower, witloof 2 parts, 5 parts, santal, dried orange peel 4 parts, salt 35 parts, water are appropriate, self-control dip 13 parts.
The method for salting of flavouring-soy-sauce radish, comprises the following steps composition:
(1), by weight oat, sesame, capsicum, Gorgon fruit, pollen pini are soaked 3-4 hour, after adding fermented glutinous rice grinding pulping, heating 15-20 minute, spraying dry, obtains coarse cereals nutrition powder for subsequent use;
(2), by weight fennel seeds, matrimony vine, kalimeris head, fructus cannabis, peppermint, dark plum, lemonlike citrus leaf, sophora flower, witloof, santal, dried orange peel are put into frying pan, little fire is fried after 6-8 minute, and crushing and water-adding decocts 2-3 hour, obtains Chinese medicine extract;
(3), by radish sheet and coarse cereals nutrition powder, Chinese medicine extract, salt mix, described radish sheet is shone by radish half-dried section obtains, and takes out, to obtain final product after the airtight 15-20 of depositing days.
Claims (3)
1. flavouring-soy-sauce radish, it is characterized in that, be made up of the raw material of following weight portion: radish sheet 50-55, oat 12-15, sesame 2-4, capsicum 2-5, fennel seeds 3-5, matrimony vine 1-3, kalimeris head 1-2, fructus cannabis 3-5, peppermint 2-4, fermented glutinous rice 10-12 part, dark plum 2-3 part, lemonlike citrus leaf 4-5 part, pollen pini 3-5 part, Gorgon fruit 3-5 part, sophora flower 2-4 part, witloof 1-3 part, santal 4-6 part, dried orange peel 3-5 part, salt 30-40 part, water are appropriate, self-control dip 10-15 part;
Described self-control dip is made up of following raw materials in part by weight: anise 3-5, fennel seeds 1-2, phoenix date 1-3, three how 2-4, saline cistanche 4-6, spina date seed 3-5, adhesive rehmannia flower 2-4, cuttlefish 1-2, pomegranate wine are appropriate;
The preparation method of described self-control dip is: by anise, fennel seeds, phoenix date, three how, saline cistanche, spina date seed, adhesive rehmannia flower, cuttlefish removal of impurities clean, after big fire is boiled, skimming, adds pomegranate wine and continues boiling 2-3 hour, make bittern.
2. flavouring-soy-sauce radish according to claim 1, is characterized in that the consumption of each raw material: radish sheet 53, oat 13, sesame 3, capsicum 3, fennel seeds 4, matrimony vine 2, kalimeris head 1, fructus cannabis 4, peppermint 3, fermented glutinous rice 11 parts, dark plum 2 parts, lemonlike citrus leaf 4 parts, pollen pini 4 parts, Gorgon fruit 4 parts, 3 parts, sophora flower, witloof 2 parts, 5 parts, santal, dried orange peel 4 parts, salt 35 parts, water are appropriate, self-control dip 13 parts.
3. a method for salting for flavouring-soy-sauce radish according to claim 1, is characterized in that, comprise the following steps composition:
(1) by weight oat, sesame, capsicum, Gorgon fruit, pollen pini are soaked 3-4 hour, after adding fermented glutinous rice grinding pulping, heating 15-20 minute, spraying dry, obtains coarse cereals nutrition powder for subsequent use;
(2) by weight fennel seeds, matrimony vine, kalimeris head, fructus cannabis, peppermint, dark plum, lemonlike citrus leaf, sophora flower, witloof, santal, dried orange peel are put into frying pan, little fire is fried after 6-8 minute, and crushing and water-adding decocts 2-3 hour, obtains Chinese medicine extract;
(3) radish sheet and coarse cereals nutrition powder, Chinese medicine extract, salt are mixed, described radish sheet is shone by radish half-dried section obtains, and takes out, to obtain final product after the airtight 15-20 of depositing days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510247212.4A CN104799231A (en) | 2015-05-15 | 2015-05-15 | Flavored sauce radish and pickling method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510247212.4A CN104799231A (en) | 2015-05-15 | 2015-05-15 | Flavored sauce radish and pickling method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104799231A true CN104799231A (en) | 2015-07-29 |
Family
ID=53684789
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510247212.4A Pending CN104799231A (en) | 2015-05-15 | 2015-05-15 | Flavored sauce radish and pickling method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104799231A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811245A (en) * | 2017-12-08 | 2018-03-20 | 周起行 | A kind of preparation method of low-salt pickled radish |
| CN107865361A (en) * | 2017-12-08 | 2018-04-03 | 周起行 | A kind of long shelf-life pickles radish |
| CN108030025A (en) * | 2017-12-08 | 2018-05-15 | 周起行 | The production method that a kind of antibacterial pickles radish |
| CN110063473A (en) * | 2019-04-15 | 2019-07-30 | 北京西贝一村餐饮管理有限公司 | A kind of ferment radish and preparation method thereof of mild taste easy to digest |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050059761A (en) * | 2003-12-15 | 2005-06-21 | 임종성 | Manufacturing method of gruel comprising five grains and salicornia herbacea |
| CN102461836A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Radishes preserved in sweet paste |
| CN103300322A (en) * | 2013-05-13 | 2013-09-18 | 吴东 | Preparation method of pickled rutabaga |
| CN103637130A (en) * | 2013-11-01 | 2014-03-19 | 王宏 | Low-salt sauced radish and preparation method thereof |
-
2015
- 2015-05-15 CN CN201510247212.4A patent/CN104799231A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20050059761A (en) * | 2003-12-15 | 2005-06-21 | 임종성 | Manufacturing method of gruel comprising five grains and salicornia herbacea |
| CN102461836A (en) * | 2010-11-12 | 2012-05-23 | 魏希宁 | Radishes preserved in sweet paste |
| CN103300322A (en) * | 2013-05-13 | 2013-09-18 | 吴东 | Preparation method of pickled rutabaga |
| CN103637130A (en) * | 2013-11-01 | 2014-03-19 | 王宏 | Low-salt sauced radish and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811245A (en) * | 2017-12-08 | 2018-03-20 | 周起行 | A kind of preparation method of low-salt pickled radish |
| CN107865361A (en) * | 2017-12-08 | 2018-04-03 | 周起行 | A kind of long shelf-life pickles radish |
| CN108030025A (en) * | 2017-12-08 | 2018-05-15 | 周起行 | The production method that a kind of antibacterial pickles radish |
| CN110063473A (en) * | 2019-04-15 | 2019-07-30 | 北京西贝一村餐饮管理有限公司 | A kind of ferment radish and preparation method thereof of mild taste easy to digest |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102613500B (en) | Solid ginger beverage | |
| CN102835641B (en) | Areca nut brine | |
| CN101019669A (en) | Production process of bamboo scented melon seed | |
| CN104247805A (en) | Rich milk-tea flavored flowery health tea and preparation method thereof | |
| CN103404812A (en) | Spicy and hot bamboo shoots and preparation method thereof | |
| CN103202431A (en) | Chicken bone fruity vermicelli and preparation method thereof | |
| CN102823826A (en) | Self-help betel nut | |
| CN104799231A (en) | Flavored sauce radish and pickling method thereof | |
| CN105231130A (en) | Toxin-expelling lotus leaf fragrance and crab meat artificial rice and preparation method thereof | |
| CN103637130A (en) | Low-salt sauced radish and preparation method thereof | |
| KR20130000653A (en) | Method for preparing of waxy rice paste composition for boogags and the boogags | |
| CN105011120A (en) | Beauty maintaining and young keeping edible fungus instant soup and preparation method thereof | |
| KR20140111637A (en) | Expansion Green Tea bag | |
| CN103202429A (en) | Chicken bone beatifying vermicelli and preparation method thereof | |
| CN104305259A (en) | Sauced pig trotter and processing method thereof | |
| CN103947950A (en) | Red composite health rice cake and processing method thereof | |
| KR100853838B1 (en) | Spicy, sweety Collagen Orange Vita Green Tea and Process for Producing of the same | |
| CN101940299A (en) | Novel nutritional health jujube-contained product | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN104082441A (en) | Fruit kernel and honey tea powder and processing method thereof | |
| CN105166619A (en) | Red bean flavor honey powder for maintaining beauty and keeping young and preparation method thereof | |
| CN101164456A (en) | Method for processing laver nutritive powder | |
| CN104207004A (en) | Orange-flavor spring roll with cyanobacteria and preparation method thereof | |
| CN103828895A (en) | Tea oil rice bran and processing method thereof | |
| CN103829162B (en) | A kind of paddy oil rice skin and processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20150729 |
|
| WD01 | Invention patent application deemed withdrawn after publication |