CN105285827A - Fruit and vegetable composite pickle - Google Patents
Fruit and vegetable composite pickle Download PDFInfo
- Publication number
- CN105285827A CN105285827A CN201510816750.0A CN201510816750A CN105285827A CN 105285827 A CN105285827 A CN 105285827A CN 201510816750 A CN201510816750 A CN 201510816750A CN 105285827 A CN105285827 A CN 105285827A
- Authority
- CN
- China
- Prior art keywords
- parts
- pickle
- polysaccharide
- nitrite
- fruits
- 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.)
- Withdrawn
Links
- 235000021110 pickles Nutrition 0.000 title claims abstract description 31
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 17
- 239000002131 composite material Substances 0.000 title abstract 3
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 12
- 239000004410 anthocyanin Substances 0.000 claims abstract description 12
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 12
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 12
- 150000004676 glycans Chemical class 0.000 claims abstract description 12
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 12
- 239000005017 polysaccharide Substances 0.000 claims abstract description 12
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 11
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 claims abstract description 9
- 244000056139 Brassica cretica Species 0.000 claims abstract description 9
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 9
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 9
- 235000013793 astaxanthin Nutrition 0.000 claims abstract description 9
- 239000001168 astaxanthin Substances 0.000 claims abstract description 9
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 claims abstract description 9
- 229940022405 astaxanthin Drugs 0.000 claims abstract description 9
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000010460 mustard Nutrition 0.000 claims abstract description 9
- 235000019198 oils Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000009814 Luffa aegyptiaca Nutrition 0.000 claims abstract description 8
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- AANLCWYVVNBGEE-IDIVVRGQSA-L Disodium inosinate Chemical compound [Na+].[Na+].O[C@@H]1[C@H](O)[C@@H](COP([O-])([O-])=O)O[C@H]1N1C(NC=NC2=O)=C2N=C1 AANLCWYVVNBGEE-IDIVVRGQSA-L 0.000 claims abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 239000004376 Sucralose Substances 0.000 claims abstract description 7
- 235000013890 disodium inosinate Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims abstract description 7
- 235000019408 sucralose Nutrition 0.000 claims abstract description 7
- 235000020238 sunflower seed Nutrition 0.000 claims abstract description 7
- 150000001875 compounds Chemical class 0.000 claims description 14
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 claims description 12
- 241000219194 Arabidopsis Species 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 9
- 244000302544 Luffa aegyptiaca Species 0.000 claims description 7
- 244000248539 Asparagus cochinchinensis Species 0.000 claims description 6
- 235000009292 Asparagus cochinchinensis Nutrition 0.000 claims description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000002253 acid Substances 0.000 claims description 6
- 229910021529 ammonia Inorganic materials 0.000 claims description 6
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 claims description 6
- 229910052708 sodium Inorganic materials 0.000 claims description 6
- 239000011734 sodium Substances 0.000 claims description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 15
- 230000000694 effects Effects 0.000 abstract description 4
- 231100000572 poisoning Toxicity 0.000 abstract description 3
- 230000000607 poisoning effect Effects 0.000 abstract description 3
- 241000219195 Arabidopsis thaliana Species 0.000 abstract 2
- 101000864780 Homo sapiens Pulmonary surfactant-associated protein A1 Proteins 0.000 abstract 2
- 101000651017 Homo sapiens Pulmonary surfactant-associated protein A2 Proteins 0.000 abstract 2
- 102100027773 Pulmonary surfactant-associated protein A2 Human genes 0.000 abstract 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 244000280244 Luffa acutangula Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- WTWSHHITWMVLBX-DKWTVANSSA-M sodium;(2s)-2-aminobutanedioate;hydron Chemical compound [Na+].[O-]C(=O)[C@@H](N)CC(O)=O WTWSHHITWMVLBX-DKWTVANSSA-M 0.000 abstract 1
- 230000002195 synergetic effect Effects 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 6
- 235000013311 vegetables Nutrition 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 206010033546 Pallor Diseases 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 210000003754 fetus Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 150000002826 nitrites Chemical class 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 208000017897 Carcinoma of esophagus Diseases 0.000 description 1
- 208000000461 Esophageal Neoplasms Diseases 0.000 description 1
- 208000031320 Teratogenesis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- FFBHFFJDDLITSX-UHFFFAOYSA-N benzyl N-[2-hydroxy-4-(3-oxomorpholin-4-yl)phenyl]carbamate Chemical compound OC1=C(NC(=O)OCC2=CC=CC=C2)C=CC(=C1)N1CCOCC1=O FFBHFFJDDLITSX-UHFFFAOYSA-N 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 231100000518 lethal Toxicity 0.000 description 1
- 230000001665 lethal effect Effects 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 239000006072 paste Substances 0.000 description 1
- 210000002826 placenta Anatomy 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L3/3562—Sugars; Derivatives 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)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses fruit and vegetable composite pickle comprising the following components in parts by weight: 30 to 40 parts of loofah, 15 to 25 parts of stem tumorous mustard, 20 to 40 parts of salt, 20 to 24 parts of water, 10 to 14 parts of pineapple, 4 to 8 parts of sodium aspartate, 3 to 5 parts of sodium inosinate, 18 to 22 parts of sunflower seed oil, 10 to 12 parts of light soy sauce, 5 to 8 parts of pepper, 8 to 12 parts of paprika, 2 to 5 parts of basil leaves, 5-8 parts of sesame paste, 3 to 5 parts of sucralose, 2 to 4 parts of arabidopsis thaliana polysaccharide and 3 to 5 parts of purple sweet potato anthocyanins PSPA. Through synergistic compatibility effect of purple sweet potato anthocyanins PSPA, arabidopsis thaliana polysaccharide and astaxanthin, nitrite content in the pickle is significantly reduced, the resulting pickle nearly do not contain nitrite, so that consumer nitrite poisoning may not be produced, and the fruit and vegetable composite pickle is safer.
Description
Technical field
The invention belongs to vegetable product technical field, be specifically related to a kind of fruits and vegetables compound pickles.
Background technology
Pickles are a kind of appetizing foods deeply liked by consumer, it is usually using fresh vegetables as raw material, through pickling, blanching or other processing methods, moisture in vegetables is reduced, be aided with different flavorings again or sauce carries out seasoning to the vegetables processed, be prepared into the vegetable food of instant edible.
Pickles product nitrite is in the market usually too high, and nitrite is extremely toxic substance, and adult's absorption 0.2 ~ 0.5 gram can cause poisoning, and 3 grams can be lethal.Simultaneously or a kind of carcinogen, according to the study, the being proportionate property of nitrite amount that cancer of the esophagus and patient take in, nitrosamine can also enter in fetus body through placenta nitrite, has teratogenesis to fetus.How developing the content of nitrite reduced in pickles product is a great problem being badly in need of in industry solving.
Summary of the invention
For prior art above shortcomings, technical problem to be solved by this invention is: how to provide a kind of fruits and vegetables compound pickles, makes the content of nitrite in these pickles be starkly lower than existing pickles product.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of fruits and vegetables compound pickles, with parts by weight, comprise following composition: 30 ~ 40 parts, sponge gourd, tumorous stem mustard 15 ~ 25 parts, salt 20 ~ 40 parts, 20 ~ 24 parts, water, 10 ~ 14 parts, pineapple, Asparagus cochinchinensis ammonia acid sodium 4 ~ 8 parts, Sodium Inosinate 3 ~ 5 parts, sunflower seed oil 18 ~ 22 parts, light soy sauce 10 ~ 12 parts, 5 ~ 8 parts, Chinese prickly ash, pimiento 8 ~ 12 parts, 2 ~ 5 parts, sweet basil leaf, 5 ~ 8 parts, sesame paste, Sucralose 3 ~ 5 parts, anthocyanins pigment from purple sweet potato 3 ~ 5 parts and arabidopsis polysaccharide 2 ~ 4 parts.
Compared to existing technology, the present invention has following beneficial effect:
1, the present invention uses anthocyanins pigment from purple sweet potato, arabidopsis polysaccharide and astaxanthin, utilize the collaborative compatibility effect between three, content of nitrite in pickles is significantly reduced, close to not containing nitrite in obtained pickles, make consumer can not produce nitrite poisoning phenomenon, more there is security.
2, the present invention uses anthocyanins pigment from purple sweet potato, arabidopsis polysaccharide and astaxanthin not only have the effect reducing content of nitrite, and work in coordination with between this three and nucleoprotamine and played anti-oxidation efficacy, making pickles of the present invention without the need to adding Prof. Du Yucang antioxidant, anticorrisive agent, just can reach effect that is anti-oxidant, that extend the shelf life.
3, the present invention has good local flavor and quality, has good market prospects.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, in the present embodiment if no special instructions, raw materials used be commercially available.
Anthocyanins pigment from purple sweet potato described in the present invention, arabidopsis polysaccharide and astaxanthin are and adopt existing anthocyanin/extraction method of polysaccharides extract and obtain.
Fruits and vegetables compound pickles of the present invention adopt following preparation method to prepare:
1) sponge gourd and tumorous stem mustard are cleaned up;
2) salt, pineapple and water are mixed with the water that salts down, and sponge gourd step 1) cleaned up is immersed in after in the water that salts down, prior to 60 ~ 80 DEG C of heating 20 ~ 30min, then pickle 1 ~ 3d under normal temperature, obtain pickling thing A;
3) tumorous stem mustard step 1) cleaned up is blanching 3 ~ 5min in boiling water;
4) tumorous stem mustard after step 3) being scalded and step 2) pickle thing A and mix, obtain mixture B;
5) in mixture B, add Asparagus cochinchinensis ammonia acid sodium, Sodium Inosinate, light soy sauce, sesame paste and Sucralose, mix, heat 10 ~ 20min prior to 50 ~ 80 DEG C, then pickle 2 ~ 4d under normal temperature, obtain pickling thing C;
6) Chinese prickly ash, pimiento and sweet basil leaf are fried fragrant with sunflower seed oil, obtain flavored oils;
7) thing C will be pickled and flavored oils mixes, and after 80 ~ 90 DEG C of process 1 ~ 2h, add anthocyanins pigment from purple sweet potato, arabidopsis polysaccharide and/or astaxanthin and/or nucleoprotamine, stir, obtain head product D;
8) head product D is left standstill 1 ~ 3d under normal temperature, obtain finished product fruits and vegetables compound pickles.
Embodiment 1:
A kind of fruits and vegetables compound pickles, with parts by weight, comprise following composition: 30 parts, sponge gourd, tumorous stem mustard 15 parts, salt 20 parts, 20 parts, water, 10 parts, pineapple, Asparagus cochinchinensis ammonia acid sodium 4 parts, Sodium Inosinate 3 parts, sunflower seed oil 18 parts, light soy sauce 10 parts, 5 parts, Chinese prickly ash, pimiento 8 parts, 2 parts, sweet basil leaf, 5 parts, sesame paste, Sucralose 3 parts, anthocyanins pigment from purple sweet potato 3 parts, arabidopsis polysaccharide 2 parts, astaxanthin 1 part and nucleoprotamine 3 parts.
Embodiment 2:
A kind of fruits and vegetables compound pickles, with parts by weight, comprise following composition: 40 parts, sponge gourd, tumorous stem mustard 25 parts, salt 40 parts, 24 parts, water, 14 parts, pineapple, Asparagus cochinchinensis ammonia acid sodium 8 parts, Sodium Inosinate 5 parts, sunflower seed oil 22 parts, light soy sauce 12 parts, 8 parts, Chinese prickly ash, pimiento 12 parts, 5 parts, sweet basil leaf, 8 parts, sesame paste, Sucralose 5 parts, anthocyanins pigment from purple sweet potato 5 parts, arabidopsis polysaccharide 4 parts, astaxanthin 3 parts and nucleoprotamine 6 parts.
Content of nitrite contained in the fruits and vegetables compound pickles obtain above-described embodiment detects, the fruits and vegetables compound content of nitrites in pickles of embodiment 1 is 0.02mg/kg, the fruits and vegetables compound content of nitrites in pickles of embodiment 2 is 0.04mg/kg, hardly containing nitrite in visible pickles of the present invention, more healthy and safe.
What finally illustrate is, above embodiment is only in order to illustrate technical scheme of the present invention and unrestricted, although applicant's reference preferred embodiment is to invention has been detailed description, those of ordinary skill in the art is to be understood that, technical scheme of the present invention is modified or equivalent replacement, and do not depart from the aim of technical solution of the present invention and scope, all should be encompassed in the middle of right of the present invention.
Claims (3)
1. fruits and vegetables compound pickles, it is characterized in that, with parts by weight, comprise following composition: 30 ~ 40 parts, sponge gourd, tumorous stem mustard 15 ~ 25 parts, salt 20 ~ 40 parts, 20 ~ 24 parts, water, 10 ~ 14 parts, pineapple, Asparagus cochinchinensis ammonia acid sodium 4 ~ 8 parts, Sodium Inosinate 3 ~ 5 parts, sunflower seed oil 18 ~ 22 parts, light soy sauce 10 ~ 12 parts, 5 ~ 8 parts, Chinese prickly ash, pimiento 8 ~ 12 parts, 2 ~ 5 parts, sweet basil leaf, 5 ~ 8 parts, sesame paste, Sucralose 3 ~ 5 parts, anthocyanins pigment from purple sweet potato 3 ~ 5 parts and arabidopsis polysaccharide 2 ~ 4 parts.
2. fruits and vegetables compound pickles according to claim 1, is characterized in that, also comprise astaxanthin 1 ~ 3 part and nucleoprotamine 3 ~ 6 parts.
3. fruits and vegetables compound pickles according to claim 2, it is characterized in that, with parts by weight, comprise following composition: 40 parts, sponge gourd, tumorous stem mustard 25 parts, salt 40 parts, 24 parts, water, 14 parts, pineapple, Asparagus cochinchinensis ammonia acid sodium 8 parts, Sodium Inosinate 5 parts, sunflower seed oil 22 parts, light soy sauce 12 parts, 8 parts, Chinese prickly ash, pimiento 12 parts, 5 parts, sweet basil leaf, 8 parts, sesame paste, Sucralose 5 parts, anthocyanins pigment from purple sweet potato 5 parts, arabidopsis polysaccharide 4 parts, astaxanthin 3 parts and nucleoprotamine 6 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510816750.0A CN105285827A (en) | 2015-11-23 | 2015-11-23 | Fruit and vegetable composite pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510816750.0A CN105285827A (en) | 2015-11-23 | 2015-11-23 | Fruit and vegetable composite pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105285827A true CN105285827A (en) | 2016-02-03 |
Family
ID=55184339
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510816750.0A Withdrawn CN105285827A (en) | 2015-11-23 | 2015-11-23 | Fruit and vegetable composite pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105285827A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284182A (en) * | 2013-05-31 | 2013-09-11 | 句容市天贵农副产品有限公司 | Manufacturing method for pickling old gooses with low nitrite |
| CN103829224A (en) * | 2014-03-20 | 2014-06-04 | 齐鲁工业大学 | Method for reducing nitrite content of salted vegetables |
| CN103876062A (en) * | 2014-04-11 | 2014-06-25 | 重庆市永川豆豉食品有限公司 | Pickled vegetable bean sauce and preparation method thereof |
| CN104905192A (en) * | 2015-05-28 | 2015-09-16 | 合肥市韩林家庭农场有限公司 | Green tea taste low-salt crisp pickled mustard tuber and preparation method thereof |
| CN105053989A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
-
2015
- 2015-11-23 CN CN201510816750.0A patent/CN105285827A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103284182A (en) * | 2013-05-31 | 2013-09-11 | 句容市天贵农副产品有限公司 | Manufacturing method for pickling old gooses with low nitrite |
| CN103829224A (en) * | 2014-03-20 | 2014-06-04 | 齐鲁工业大学 | Method for reducing nitrite content of salted vegetables |
| CN103876062A (en) * | 2014-04-11 | 2014-06-25 | 重庆市永川豆豉食品有限公司 | Pickled vegetable bean sauce and preparation method thereof |
| CN104905192A (en) * | 2015-05-28 | 2015-09-16 | 合肥市韩林家庭农场有限公司 | Green tea taste low-salt crisp pickled mustard tuber and preparation method thereof |
| CN105053989A (en) * | 2015-08-14 | 2015-11-18 | 王中兰 | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms |
Non-Patent Citations (3)
| Title |
|---|
| 世界卫生组织: "《饮用水水质准则》", 31 December 2014 * |
| 郑纪慈: "《常见食品安全知识140问》", 31 January 2012 * |
| 高彦祥: "《食品添加剂》", 31 August 2013 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103610078A (en) | Holothurian flavor pickles and preparation method thereof | |
| CN102669741A (en) | Instant hand-ripped fish and preparation method of instant hand-ripped fish | |
| CN103892332A (en) | Green processing method of fish (meat) products | |
| CN103798847B (en) | Instant shrimp product and processing method thereof | |
| CN105285823A (en) | Fruit and vegetable composite pickle preparation method | |
| CN103689496A (en) | Spicy cucumber pickles and pickling method thereof | |
| KR101298039B1 (en) | Soybean Paste And Manufacturing Method Thereof | |
| KR101342092B1 (en) | Method for preparing smoked duck products with natural materials | |
| CN102845761A (en) | Selenium-rich roasted goose preparation method | |
| KR20100124042A (en) | A manufacturing process of japanese apricot water mustard pickles | |
| CN103519214B (en) | Low-salt flavor poultry meat and preparation method thereof | |
| CN103783489B (en) | Nutritive and health-care okra seed sauce | |
| CN105077222A (en) | Instant auricularia polytricha prepared food and preparation method thereof | |
| CN105285827A (en) | Fruit and vegetable composite pickle | |
| CN102845762A (en) | Selenium-rich roasted chicken preparation method | |
| CN105410795A (en) | Composite pickled vegetables | |
| CN103689652A (en) | Dried sausage with pickles | |
| CN105285828A (en) | Fruit and vegetable composite pickle preparation method | |
| CN105285825A (en) | Radish and cabbage composite pickle | |
| CN105475926A (en) | Preparation method for chicken-vegetable composite pickles | |
| CN105394668A (en) | Preparation method for carrot-cabbage compound pickled vegetable | |
| CN105285826A (en) | Fruit and vegetable composite pickle | |
| CN105285822A (en) | Composite pickle preparation method | |
| CN105394667A (en) | Chicken-containing composite pickles | |
| CN105124501A (en) | Method for preparing special okra pickles for appetizing, lowering lipid and protecting liver |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160203 |