CN105309911A - Low-salt low-nitrite Chinese cabbage fermentation processing technology - Google Patents
Low-salt low-nitrite Chinese cabbage fermentation processing technology Download PDFInfo
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- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
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- 235000004611 garlic Nutrition 0.000 claims description 17
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
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- 239000000203 mixture Substances 0.000 claims 1
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- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 235000015113 tomato pastes and purées Nutrition 0.000 abstract 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 28
- 241000894006 Bacteria Species 0.000 description 19
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- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
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- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 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
- 241001113556 Elodea Species 0.000 description 1
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- 244000088415 Raphanus sativus Species 0.000 description 1
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- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
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- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 239000001110 calcium chloride Substances 0.000 description 1
- 229910001628 calcium chloride Inorganic materials 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 235000021109 kimchi Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
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- 235000010460 mustard Nutrition 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
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- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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- 238000011160 research Methods 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000021108 sauerkraut Nutrition 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
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- 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
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
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- 239000011718 vitamin C Substances 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
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- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention belongs to the field of deep Chinese cabbage processing, and particularly relates to a low-salt low nitrite Chinese cabbage fermentation processing technology. The technology comprises the following processing steps that 1, Chinese cabbage is washed thoroughly, water is drained off, fermentation auxiliary materials are smeared between cabbage leaves, the cabbage leaves are placed into a fermentation container and pressed tightly, and the fermentation container is sealed; 2, at the temperature of 20-25 DEG C, the fermentation time is not shorter than two weeks; or at the temperature of 15-20 DEG C, the fermentation time is not shorter than one month; 3, after fermentation is completed, fermented cabbage is obtained; 4, the fermented cabbage is processed, and sterilization is performed after packaging is performed to obtain a fermented cabbage product, wherein fermentation auxiliary materials are composed of, by weight, 2% of salt, 2-6% of glucose, 3-5% of hot pepper, 3-5% of garlic paste, 1-3% of tomato paste, 0.5-2% of shrimp paste and 0.2-0.8% of dried yeast powder.
Description
Technical field
The invention belongs to Chinese cabbage field of deep, specifically a kind of processing technology of less salt low nitrite Fermented Cabbage.
Background technology
Fermented vegetable is raw material with vegetables, and the product utilizing beneficial microbe activity to produce carrys out a kind of mode of preservation vegetables.Usually have brewed, pickle, the different preparation method such as sauce.Have the history of more than 3000 year in China, see the earliest " Book of Songs ", ancestor is ordered as " marshland full of water weeds ", i.e. sauerkraut, has now among the peoplely occurred pickles manufacture craft.To salting processing technique, comparatively the Important Arts for the People's Welfare of Jia Sixie in the Northern Wei Dynasty are then come from system, comprehensively introduction, to the period Tang Dynasty, vegetables cured with germented grains are there are, Song, unit, Ming Dynasty period, the Pickle of China obtains and develops on a large scale very much, and the vegetable varieties such as salt marsh, marinate and sugaring are all on the books.Through the development of thousands of years, no matter Pickle is output or kind when the Qing Dynasty, be obtained for very big raising, kind presents variation, majority spreads so far, as the hot pickled mustard tube in Sichuan, and the dried radish in Zhejiang, the salted chilli leaf of Tianjin and the various pickles in Yangzhou, still like by the people even to this day deeply.
The processing method of traditional zymotic Chinese cabbage preserves Chinese cabbage by the salt (salt content is greater than 8%) by high concentration, because the salinity of high concentration can suppress the breeding of spoilage organisms, make the lactic acid bacteria of salt tolerant become the dominant microflora Fermented Cabbage of fermentation, form the fermented product with peculiar flavour.Traditional zymotic Chinese cabbage goods have strongly fragrant, taste is soft, the clear and melodious feature such as good to eat, its processing method continues more than several thousand.But there is many drawbacks in the processing technology of traditional zymotic Chinese cabbage: nitrite, salt content are high, and edible safety is poor.If when in Fermented Cabbage, salt consumption is few, spoilage organisms can not be suppressed to grow, cause Fermented Cabbage corrupt.Such as when brine concentration by original 8% subtracted half many time, in the Chinese cabbage system of 3% concentration salinity, most of spoilage organisms growth and breeding, breeding due to spoilage organisms is better than the fermentation of lactic acid bacteria, will cause the corruption of Fermented Cabbage goods, shorten storage life, Fermented Cabbage nitrite raises, affect the quality of Fermented Cabbage, the object that fermentation is preserved can not be reached, cause the failure of Chinese cabbage fermentation processing.
Less salt Chinese cabbage fermentation aspect has people once to reduce salt and content of nitrite (Chinese patent, A23L1/216:A23L1/22:A23L1/29,2010-10-13,2012-05-09,201010508669.3) in Fermented Cabbage goods by the method for inoculating lactic acid bacterium and bacillus according to research reports.Need inoculation fermentation bacterial classification during preparation, cost is higher, is not therefore subject to the welcome of Chinese cabbage fermentation processing person.Wu Zufang etc. had once invented " low-salt preserving methods of a kind of vegetables " by separating and dehydrating Chinese cabbage and dehydration liquid, add salt, glucose, calcium chloride and capsicum auxiliary material and pickle dehydration Chinese cabbage and make low-salt pickled dish (Chinese patent, A23L1/218,2009-11-05,2010-05-05,200910153739.5) in dehydration liquid.Due to dehydration Chinese cabbage and dehydration liquid be separated to the rot fungi polluting aerobic-type in the process of combination, cause pickling Chinese cabbage corruption.Feng Wei etc. inquire into raising and pickle agricultural product nitrite security method menu (means discussion, Feng Wei etc., the Tianjin agriculture and forestry science and technology of the security of agricultural product nitrite are pickled in China, periodical, raising, 2007,3 phases, 11-14 page) a certain amount of garlic is added in middle use, Chinese cabbage content of nitrite is pickled in ginger reduction, improve the foodsafety of kimchi products, the peak value that result of study confirms garlic, ginger significantly can reduce Chinese cabbage sweat nitrite crest, reduces fermentation pickled vegetable nitrite.Although add garlic, ginger reduces content of nitrite, in sweat, still form content of nitrite peak, in order to reduce nitrite peak, certainly will will extend fermentation period, adding the processing cost of Fermented Cabbage, reduce production efficiency.
In sum, need that a kind of cost is lower, program is simple, the processing technology of non-perishable less salt low nitrite Fermented Cabbage badly.
Summary of the invention
The present invention aims to provide the processing technology of the less salt low nitrite Fermented Cabbage that a kind of cost is lower, program simply, not easily causes Chinese cabbage corruption.
The present invention is achieved by the following technical solutions: the processing technology of less salt low nitrite Fermented Cabbage, comprise following procedure of processing: Chinese cabbage wash clean drains away the water by (1), between every layer of Chinese cabbage leaf, smear fermentation auxiliary material, insert in round, compacting; Sealing and fermenting container; Under temperature is 20 ~ 25 DEG C of environment, fermentation time must not be less than two weeks; Or under temperature is 15 ~ 20 DEG C of environment, fermentation time must not be less than January; (3) namely Fermented Cabbage is obtained after having fermented; (4) Fermented Cabbage is through processing, and sterilizing after packaging, obtains Fermented Cabbage goods;
Described fermentation auxiliary material is made up of 2% (W/W) salt, 2% ~ 6% (W/W) glucose, 3% ~ 5% (W/W) capsicum, 3% ~ 5% (W/W) mashed garlic, 1% ~ 3% (W/W) catsup, 0.5% ~ 2% (W/W) shrimp paste, 0.2% ~ 0.8% (W/W) dried yeast powder, and in above-mentioned steps, garlic, thick chilli sauce, mashed garlic, catsup, glucose, shrimp paste, dried yeast powder are all Chinese cabbage Weight computation of draining away the water by wash clean.
In described 2% (W/W) salt, W/W is (salt weight)/(Chinese cabbage weight); In 2% ~ 6% (W/W) glucose, W/W is (glucose weight)/(Chinese cabbage weight); In 3% ~ 5% (W/W) capsicum, W/W is (chilli powder weight)/(Chinese cabbage weight); In 3% ~ 5% (W/W) mashed garlic, W/W is (mashed garlic weight)/(Chinese cabbage weight); In 1% ~ 3% (W/W) catsup, W/W is (catsup weight)/(Chinese cabbage weight); In 0.5% ~ 2% (W/W) shrimp paste, W/W is (shrimp paste weight)/(Chinese cabbage weight); In 0.2% ~ 0.6% (W/W) dried yeast powder, W/W is (dried yeast powder weight)/(Chinese cabbage weight).
If the W/W of glucose is less than 2%, lactic acid bacteria and the nutrition needed for Yeast Growth breeding will be had influence on, if be greater than 6%, saccharomycetic growth and breeding will be suppressed; If the W/W of capsicum is less than 3%, do not have the object suppressing spoilage organisms, if be greater than 5%, beneficial bacterium lactic acid bacteria and Yeast Growth breeding can be affected, stronger pungent can be brought to Chinese cabbage simultaneously; If the W/W of garlic is less than 3%, does not have and suppress the object of spoilage organisms, if be greater than 5%, beneficial bacterium lactic acid bacteria and Yeast Growth breeding can be affected, can bring to Chinese cabbage stronger garlicky simultaneously; If catsup W/W is less than 1%, lactic acid bacteria and the nutrition (mainly vitamin C) needed for Yeast Growth breeding will be had influence on, if be greater than 3%, chromaticness and the taste of Fermented Cabbage will be affected; If W/W is less than 0.5% in shrimp paste, lactic acid bacteria and saccharomycetic growth and breeding will be had influence on, if be greater than 2%, chromaticness and the taste of Fermented Cabbage will be affected, and add the cost of Fermented Cabbage; In some dusty yeasts, W/W is less than 0.2%, will promote the growth and breeding of spoilage organisms, if be greater than 0.6%, will affect the superiority of lactic acid bacteria, cause Chinese cabbage to be fermented unsuccessfully.If salt W/W is less than 2%, because the nutritional labeling of vegetables is not oozed out, affect fermented bacterium lactic acid bacteria and saccharomycetic growth and breeding, if be greater than 2%, in fermented vegetables products, salt content is high, affects health.
Described fermentation auxiliary material adopts auxiliary material well known in the art: by 2% (W/W) salt, 2% ~ 6% (W/W) glucose, 3% ~ 5% (W/W) capsicum, 3% ~ 5% (W/W) mashed garlic, 1% ~ 3% (W/W) catsup, 0.5% ~ 2% (W/W) shrimp paste, be stirred into into half stream-like external with glutinous paste.Preferred employing the present invention adds 0.2% ~ 0.6% (W/W) saccharomycete (dried yeast powder) in conventional fermentation auxiliary material (above-mentioned auxiliary material).Because saccharomycetes to make fermentation produces CO
2suppress aerobic mould with ethanol and cause the pollution of fermented vegetable putrefactive microorganisms, preventing nitrite from forming the amount reproduction of microorganism and the appearance on " nitrite peak ".And the nutritional labeling that saccharomycete contains (protein, vitamin B1, vitamin B2, mineral matter etc.) promotes the growth and breeding of lactic acid bacteria, become the dominant microflora of Chinese cabbage fermentation, ensure that the normal fermentation of Chinese cabbage.
What described round adopted is known round, such as Pickles jar, salted vegetables cylinder, jar or sealed plastic bag etc.
The content that food-grade auxiliary material reduces salt and nitrite in Fermented Cabbage goods is added in the processing technology of less salt low nitrite Fermented Cabbage of the present invention, because of artificial access dried yeast powder fermented bacterium, decrease expense prepared by fermented bacterium, reduce cost, simplify the program of Chinese cabbage fermentation, ferment with auxiliary material well known in the art and compare, do not occur in whole sweat at " the nitrous peak " of traditional zymotic.Processing technology of the present invention had both inhibit the growth of spoilage organisms simultaneously, again for lactic acid bacteria provides a favourable growing environment, the lactic acid bacteria on Chinese cabbage is made to be able to a large amount of breedings, obtained Fermented Cabbage goods have the features such as sour-sweet peppery mouthfeel, strongly fragrant, pure taste, quality are tender and crisp, and nontoxic, have no side effect, safety, nutrition, in the Fermented Cabbage goods obtained, the content of salt is less than 0.55g/100g, the content of nitrite is less than 0.4mg/kg, and the content of lactic acid bacteria is greater than 10
7cfu/kg, the content of spoilage organisms is less than 20cfu/g, does not have content of nitrite peak in Chinese cabbage sweat.
Detailed description of the invention
Embodiment 1 (for 1000 grams of Chinese cabbages)
The processing technology of less salt low nitrite Fermented Cabbage, comprises following procedure of processing: 1000 grams of Chinese cabbages that wash clean drains away the water by (1), and wash clean drains away the water, and smears fermentation auxiliary material between every layer of Chinese cabbage leaf, inserts in round, compacting; Sealing and fermenting container; Under temperature is 20 ~ 25 DEG C of environment, fermentation time must not be less than two weeks; Or under temperature is 15 ~ 20 DEG C of environment, fermentation time must not be less than January; (3) namely Fermented Cabbage is obtained after having fermented; (4) Fermented Cabbage is through processing, and sterilizing after packaging, obtains Fermented Cabbage goods.The preparation method of described fermentation auxiliary material: 30 grams of salt (3%), 40 grams of glucose (4%), 30 grams of capsicums (3%), 40 grams of mashed garlics (3%), 20 grams of catsup (2%), 10 grams of shrimp paste (1%), 4 grams of dry ferments (0.4%) are used about 200 milliliters of glutinous paste Homogeneous phase mixing.
Embodiment 2 (for 1000 grams of Chinese cabbages)
The processing technology of less salt low nitrite Fermented Cabbage, comprises following procedure of processing: 1000 grams of Chinese cabbages that wash clean drains away the water by (1), and wash clean drains away the water, and smears fermentation auxiliary material between every layer of Chinese cabbage leaf, inserts in round, compacting; Sealing and fermenting container; Under temperature is 20 ~ 25 DEG C of environment, fermentation time must not be less than two weeks; Or under temperature is 15 ~ 20 DEG C of environment, fermentation time must not be less than January; (3) namely Fermented Cabbage is obtained after having fermented; (4) Fermented Cabbage is through processing, and sterilizing after packaging, obtains Fermented Cabbage goods.The preparation method of described fermentation auxiliary material: 30 grams of salt (3%), 30 grams of glucose (3%), 40 grams of capsicums (4%), 40 grams of mashed garlics (4%), 30 grams of catsup (3%), 15 grams of shrimp paste (1.5%), 3 grams of dry ferments (0.3%) are used about 200 milliliters of glutinous paste Homogeneous phase mixing.
Embodiment 3 (for 1000 grams of Chinese cabbages)
The processing technology of less salt low nitrite Fermented Cabbage, comprises following procedure of processing: 1000 grams of Chinese cabbages that wash clean drains away the water by (1), and wash clean drains away the water, and smears fermentation auxiliary material between every layer of Chinese cabbage leaf, inserts in round, compacting; Sealing and fermenting container; Under temperature is 20 ~ 25 DEG C of environment, fermentation time must not be less than two weeks; Or under temperature is 15 ~ 20 DEG C of environment, fermentation time must not be less than January; (3) namely Fermented Cabbage is obtained after having fermented; (4) Fermented Cabbage is through processing, and sterilizing after packaging, obtains Fermented Cabbage goods.The preparation method of described fermentation auxiliary material: 30 grams of salt (3%), 20 grams of glucose (2%), 50 grams of capsicums (5%), 50 grams of mashed garlics (5%), 1 gram of catsup (1%), 2 grams of shrimp paste (2%), 2 grams of dry ferments (0.2%) are used about 200 milliliters of glutinous paste Homogeneous phase mixing.
Every test result of the Fermented Cabbage goods obtained is shown in table 1.The result of variations of nitrite content in different Fermented Cabbage sweats is shown in table 2.
Every test result of the Fermented Cabbage goods that table 1 embodiment 1-3 obtains
The change (mg/kg) of table 2 nitrite content in different Fermented Cabbage sweats
Claims (2)
1. the processing technology of less salt low nitrite Fermented Cabbage, is characterized in that, comprises following procedure of processing: Chinese cabbage wash clean drains away the water by (1), smears fermentation auxiliary material between every layer of Chinese cabbage leaf, inserts in round, compacting; Sealing and fermenting container; Under temperature is 20 ~ 25 DEG C of environment, fermentation time must not be less than two weeks; Or under temperature is 15 ~ 20 DEG C of environment, fermentation time must not be less than January; (3) namely Fermented Cabbage is obtained after having fermented; (4) Fermented Cabbage is through processing, and sterilizing after packaging, obtains Fermented Cabbage goods.
Described fermentation auxiliary material is made up of 2% (W/W) salt, 2% ~ 6% (W/W) glucose, 3% ~ 5% (W/W) capsicum, 3% ~ 5% (W/W) mashed garlic, 1% ~ 3% (W/W) catsup, 0.5% ~ 2% (W/W) shrimp paste, 0.2% ~ 0.8% (W/W) dried yeast powder, and in above-mentioned steps, garlic, thick chilli sauce, mashed garlic, catsup, glucose, shrimp paste, dried yeast powder are all Chinese cabbage Weight computation of draining away the water by wash clean.
2. the processing technology of less salt low nitrite Fermented Cabbage according to claim 1, it is characterized in that, the preparation method of described fermentation auxiliary material is: by 2% (W/W) salt, 2% ~ 6% (W/W) glucose, 3% ~ 5% (W/W) capsicum, 3% ~ 5% (W/W) mashed garlic, 1% ~ 3% (W/W) catsup, 0.5% ~ 2% (W/W) shrimp paste, 0.2% ~ 0.8% (W/W) dried yeast powder Homogeneous phase mixing, mix half stream-like with glutinous paste.Obtain fermentation auxiliary material.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111264831A (en) * | 2020-03-20 | 2020-06-12 | 余德华 | Healthy and delicious chili sauce and preparation method thereof |
| CN111357955A (en) * | 2020-03-20 | 2020-07-03 | 四川省农业科学院经济作物育种栽培研究所 | Method for making sugared Chinese cabbage slices |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102894321A (en) * | 2012-11-12 | 2013-01-30 | 太原师范学院 | Processing technology for low-salt and low-nitrite fermented vegetable |
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| CN104397632A (en) * | 2014-09-28 | 2015-03-11 | 天津天绿健科技有限公司 | Fermented capsicum product and preparation method thereof |
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| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102894321A (en) * | 2012-11-12 | 2013-01-30 | 太原师范学院 | Processing technology for low-salt and low-nitrite fermented vegetable |
| CN103271314A (en) * | 2013-05-06 | 2013-09-04 | 旺苍县伍原食品有限公司 | Method for preparing seasoning instant osmunda japonica thunb |
| CN103271315A (en) * | 2013-05-06 | 2013-09-04 | 旺苍县伍原食品有限公司 | Method for preparing seasoning instant PetasitespalmataA.Gray |
| CN104263669A (en) * | 2014-07-14 | 2015-01-07 | 云南宏斌绿色食品有限公司 | Microorganism leavening agent for pickled vegetables with Yunnan flavor, and application method thereof |
| CN104397632A (en) * | 2014-09-28 | 2015-03-11 | 天津天绿健科技有限公司 | Fermented capsicum product and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111264831A (en) * | 2020-03-20 | 2020-06-12 | 余德华 | Healthy and delicious chili sauce and preparation method thereof |
| CN111357955A (en) * | 2020-03-20 | 2020-07-03 | 四川省农业科学院经济作物育种栽培研究所 | Method for making sugared Chinese cabbage slices |
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