CN105394667A - Chicken-containing composite pickles - Google Patents
Chicken-containing composite pickles Download PDFInfo
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- CN105394667A CN105394667A CN201510816406.1A CN201510816406A CN105394667A CN 105394667 A CN105394667 A CN 105394667A CN 201510816406 A CN201510816406 A CN 201510816406A CN 105394667 A CN105394667 A CN 105394667A
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- pickles
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 41
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 33
- 239000002131 composite material Substances 0.000 title abstract 2
- 239000000843 powder Substances 0.000 claims abstract description 20
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000000284 extract Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 240000006063 Averrhoa carambola Species 0.000 claims abstract description 10
- 235000010082 Averrhoa carambola Nutrition 0.000 claims abstract description 10
- 235000011299 Brassica oleracea var botrytis Nutrition 0.000 claims abstract description 10
- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 10
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 10
- 244000060011 Cocos nucifera Species 0.000 claims abstract description 10
- 235000013162 Cocos nucifera Nutrition 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 9
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 9
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 claims abstract description 9
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 claims abstract description 9
- 235000010208 anthocyanin Nutrition 0.000 claims abstract description 9
- 239000004410 anthocyanin Substances 0.000 claims abstract description 9
- 229930002877 anthocyanin Natural products 0.000 claims abstract description 9
- 150000004636 anthocyanins Chemical class 0.000 claims abstract description 9
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 claims abstract description 9
- 235000012661 lycopene Nutrition 0.000 claims abstract description 9
- 239000001751 lycopene Substances 0.000 claims abstract description 9
- 229960004999 lycopene Drugs 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 235000013351 cheese Nutrition 0.000 claims abstract description 7
- 239000002285 corn oil Substances 0.000 claims abstract description 7
- 235000005687 corn oil Nutrition 0.000 claims abstract description 7
- 235000021400 peanut butter Nutrition 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 150000001875 compounds Chemical class 0.000 claims description 16
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 9
- 239000000049 pigment Substances 0.000 claims description 8
- 241000206575 Chondrus crispus Species 0.000 claims description 7
- 240000006688 Telosma cordata Species 0.000 claims description 7
- 235000017352 Telosma cordata Nutrition 0.000 claims description 7
- 108010016290 deoxyribonucleoprotamine Proteins 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 12
- 240000007087 Apium graveolens Species 0.000 abstract 1
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 abstract 1
- 235000010591 Appio Nutrition 0.000 abstract 1
- 241000288784 Barleria cristata Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 102000007327 Protamines Human genes 0.000 abstract 1
- 108010007568 Protamines Proteins 0.000 abstract 1
- 241000915604 Scutellaria barbata Species 0.000 abstract 1
- 238000013459 approach Methods 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 239000000679 carrageenan Substances 0.000 abstract 1
- 229940113118 carrageenan Drugs 0.000 abstract 1
- 235000010418 carrageenan Nutrition 0.000 abstract 1
- 229920001525 carrageenan Polymers 0.000 abstract 1
- LGZXYFMMLRYXLK-UHFFFAOYSA-N mercury(2+);sulfide Chemical compound [S-2].[Hg+2] LGZXYFMMLRYXLK-UHFFFAOYSA-N 0.000 abstract 1
- 229940048914 protamine Drugs 0.000 abstract 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 11
- 238000000034 method Methods 0.000 description 5
- 238000005554 pickling Methods 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 206010033546 Pallor Diseases 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 238000009835 boiling Methods 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
- 231100000572 poisoning Toxicity 0.000 description 2
- 230000000607 poisoning effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 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
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 238000004140 cleaning Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000009849 deactivation Effects 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
- 239000012535 impurity Substances 0.000 description 1
- 230000002779 inactivation Effects 0.000 description 1
- 238000002372 labelling 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
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 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
- 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
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses chicken-containing composite pickles. The pickles comprise components in parts by weight as follows; 30-40 parts of chicken, 12-15 parts of lotus roots, 5-15 parts of broccoli, 4-10 parts of starfruit, 3-7 parts of coconut meat, 18-22 parts of salt, 28-36 parts of water, 10-14 parts of chili powder, 5-8 parts of pepper powder, 3-6 parts of peanut butter, 18-26 parts of corn oil, 3-5 parts of celery leaves, 2-6 parts of Chinese red pepper, 1-3 parts of fermented bean curd, 3-7 parts of grated cheese, 3-6 parts of lycopene, 1-3 parts of anthocyanins from purple sweet potatoes, 6-14 parts of protamine, 10-18 parts of carrageenan, 3-4 parts of sa-son seed gum, 1-3 parts of philippine violet herb alcohol extracts and 2-3 parts of barbed skullcap herb alcohol extracts. The content of nitrite in the pickles is remarkably reduced or even approaches zero, the crispness of the pickles is improved, and the pickles taste crisp and refreshing and are good in safety performance.
Description
Technical field
The invention belongs to pickle product technical field, be specifically related to a kind of chicken 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.In addition, existing pickles products taste is tasted more soft, does not have the original crisp and refreshing mouthfeel of vegetables, not too meets popular consumption idea, therefore there is certain weak point, and how making the pickles brittleness obtained improve also is a great problem perplexed in the industry.
When making chicken products, usually need to carry out long sterilizing to chicken, with the harmful bacteria in deactivation chicken, but for a long time sterilizing can make that the nutritional labeling in vegetables is lost, water loss, cannot keep original structural state, when preparing chicken-vegetable product, this problem can not be ignored.
Summary of the invention
For prior art above shortcomings, technical problem to be solved by this invention is: how to provide a kind of chicken compound pickles, and make the content of nitrite in these pickles be starkly lower than existing pickles product, vegetables have good brittleness, and bacterial content is few in chicken, security is good.
In order to solve the problems of the technologies described above, the present invention adopts following technical scheme: a kind of chicken compound pickles, with parts by weight, comprise following composition: 30 ~ 40 parts, chicken, lotus rhizome 12 ~ 15 parts, broccoli 5 ~ 15 parts, carambola 4 ~ 10 parts, coconut meat 3 ~ 7 parts, salt 18 ~ 22 parts, 28 ~ 36 parts, water, chilli powder 10 ~ 14 parts, pepper powder 5 ~ 8 parts, peanut butter 3 ~ 6 parts, corn oil 18 ~ 26 parts, leaf of Herba Apii graveolentis 3 ~ 5 parts, 2 ~ 6 parts, Chinese prickly ash, fermented bean curd 1 ~ 3 part, cheese powder 3 ~ 7 parts, lycopene 3 ~ 6 parts, anthocyanins pigment from purple sweet potato 1 ~ 3 part, nucleoprotamine 6 ~ 14 parts, carragheen 10 ~ 18 parts, Artemisia Glue 3 ~ 4 parts, Chinese violet alcohol extract 1 ~ 3 part and Sculellaria barbata alcohol extract 2 ~ 3 parts.
Compared to existing technology, the present invention has following beneficial effect:
1, the present invention is directed to the character of used vegetables, utilize the collaborative compatibility effect between lycopene and anthocyanins pigment from purple sweet potato, content of nitrite in the pickles obtained significantly is reduced, close to not containing nitrite, make consumer can not produce nitrite poisoning phenomenon, more there is security.
2, the present invention is in order to improve the brittleness of used vegetables, vegetables can not be made again to chew not rotten simultaneously, utilize the collaborative compatibility effect of carragheen and Artemisia Glue, and the pickles brittleness obtained is improved, and mouthfeel is crisp and refreshing.
3, the lycopene of the present invention's use, the collaborative compatibility effect between anthocyanins pigment from purple sweet potato and nucleoprotamine, also give pickles of the present invention anti-oxidant, corrosion-resistant function, to make in pickles of the present invention, without the need to adding other anticorrisive agents, just can have the long shelf-life.
4, the present invention utilizes the mutual compatibility effect of Chinese violet alcohol extract and Sculellaria barbata alcohol extract, and without the need to carrying out special sterilization steps, can make the bacteria inactivation in chicken, security performance is good; And without the need to continuing sterilizing, more make the vegetable nutrient composition in pickles to be destroyed, can keep original tissue morphology, brittleness is good.
5, pickles excellent flavor of the present invention, mouthfeel is sharp and clear, 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.
Chicken compound pickles of the present invention adopt following preparation method to prepare:
1) by chicken, lotus rhizome, broccoli, carambola, coconut meat cleaning, removal of impurities and cutting;
2) take out after the lotus rhizome after step 1) process, broccoli, carambola and coconut meat boiling water blanching 15 ~ 30s, put into frozen water and leave standstill 30 ~ 40s, then continue lotus rhizome, broccoli, carambola and coconut meat blanching 5 ~ 15s, then take out frozen water process 10 ~ 30s, for subsequent use;
3) take out after the chicken after step 1) process being put into boiling water blanching 4 ~ 5min, put into frozen water and leave standstill 1 ~ 2min, for subsequent use;
4) salt, water, chilli powder, pepper powder, peanut butter, fermented bean curd, cheese powder, carragheen and Artemisia Glue are mixed with the water that salts down, by step 2) process after lotus rhizome, broccoli, carambola and coconut meat put into the water that salts down, under room temperature, pickle 1 ~ 2d, thing A must be pickled;
5) to pickling in thing A the chicken, corn oil, leaf of Herba Apii graveolentis and the Chinese prickly ash that add after step 3) process, pickling 1 ~ 2h, obtaining pickling thing B;
6) carrying out ultra high pressure treatment 10 ~ 15min to pickling thing B, obtaining head product C; Wherein, the pressure of super-pressure is 250 ~ 400MPa;
7) in head product C, add lycopene, anthocyanins pigment from purple sweet potato, nucleoprotamine, Chinese violet alcohol extract and Sculellaria barbata alcohol extract, mix, and in left at room temperature 4 ~ 6h, obtain described chicken compound pickles.
embodiment 1:
A kind of chicken compound pickles, with parts by weight, comprise following composition: 30 parts, chicken, lotus rhizome 12 parts, broccoli 5 parts, carambola 4 parts, coconut meat 3 parts, salt 18 parts, 28 parts, water, chilli powder 10 parts, pepper powder 5 parts, peanut butter 3 parts, corn oil 18 parts, leaf of Herba Apii graveolentis 3 parts, 2 parts, Chinese prickly ash, fermented bean curd 1 part, cheese powder 3 parts, lycopene 3 parts, anthocyanins pigment from purple sweet potato 1 part, nucleoprotamine 6 parts, carragheen 10 parts, Artemisia Glue 3 parts, Chinese violet alcohol extract 1 part and Sculellaria barbata alcohol extract 2 parts.
embodiment 2:
A kind of chicken compound pickles, with parts by weight, comprise following composition: 40 parts, chicken, lotus rhizome 15 parts, broccoli 15 parts, carambola 10 parts, coconut meat 7 parts, salt 22 parts, 36 parts, water, chilli powder 14 parts, pepper powder 8 parts, peanut butter 6 parts, corn oil 26 parts, leaf of Herba Apii graveolentis 5 parts, 6 parts, Chinese prickly ash, fermented bean curd 3 parts, cheese powder 7 parts, lycopene 6 parts, anthocyanins pigment from purple sweet potato 3 parts, nucleoprotamine 14 parts, carragheen 18 parts, Artemisia Glue 4 parts, Chinese violet alcohol extract 3 parts and Sculellaria barbata alcohol extract 3 parts.
Content of nitrite contained in the chicken compound pickles obtain above-described embodiment detects, and the chicken compound content of nitrites in pickles of embodiment 1 is 0.06mg/kg, and the chicken compound content of nitrites in pickles of embodiment 2 is 0.09mg/kg.Hardly containing nitrite in visible pickles of the present invention, more healthy and safe.
The chicken compound pickles obtained to above-described embodiment carry out subjective appreciation, and it is more crisp and refreshing compared to existing other pickles commercially sold that result shows the chicken compound pickles that the present invention obtains, and mouthfeel is better.
Chicken-vegetables compound the pickles obtained to above-described embodiment carry out Experiment on Microbiology checking, and in the pickles that result display embodiment 1 is obtained, the total plate count of chicken is 240CFU/g, and in the pickles that embodiment 2 is obtained, the total plate count of chicken is 284CFU/g.As can be seen here, though the present invention does not carry out sterilization steps, still total plate count content is low, and security is high.
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 (2)
1. chicken compound pickles, it is characterized in that, with parts by weight, comprise following composition: 30 ~ 40 parts, chicken, lotus rhizome 12 ~ 15 parts, broccoli 5 ~ 15 parts, carambola 4 ~ 10 parts, coconut meat 3 ~ 7 parts, salt 18 ~ 22 parts, 28 ~ 36 parts, water, chilli powder 10 ~ 14 parts, pepper powder 5 ~ 8 parts, peanut butter 3 ~ 6 parts, corn oil 18 ~ 26 parts, leaf of Herba Apii graveolentis 3 ~ 5 parts, 2 ~ 6 parts, Chinese prickly ash, fermented bean curd 1 ~ 3 part, cheese powder 3 ~ 7 parts, lycopene 3 ~ 6 parts, anthocyanins pigment from purple sweet potato 1 ~ 3 part, nucleoprotamine 6 ~ 14 parts, carragheen 10 ~ 18 parts, Artemisia Glue 3 ~ 4 parts, Chinese violet alcohol extract 1 ~ 3 part and Sculellaria barbata alcohol extract 2 ~ 3 parts.
2. chicken compound pickles according to claim 1, it is characterized in that, with parts by weight, comprise following composition: 30 parts, chicken, lotus rhizome 12 parts, broccoli 5 parts, carambola 4 parts, coconut meat 3 parts, salt 18 parts, 28 parts, water, chilli powder 10 parts, pepper powder 5 parts, peanut butter 3 parts, corn oil 18 parts, leaf of Herba Apii graveolentis 3 parts, 2 parts, Chinese prickly ash, fermented bean curd 1 part, cheese powder 3 parts, lycopene 3 parts, anthocyanins pigment from purple sweet potato 1 part, nucleoprotamine 6 parts, carragheen 10 parts, Artemisia Glue 3 parts, Chinese violet alcohol extract 1 part and Sculellaria barbata alcohol extract 2 parts.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510816406.1A CN105394667A (en) | 2015-11-23 | 2015-11-23 | Chicken-containing composite pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510816406.1A CN105394667A (en) | 2015-11-23 | 2015-11-23 | Chicken-containing composite pickles |
Publications (1)
| Publication Number | Publication Date |
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| CN105394667A true CN105394667A (en) | 2016-03-16 |
Family
ID=55460715
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510816406.1A Withdrawn CN105394667A (en) | 2015-11-23 | 2015-11-23 | Chicken-containing composite pickles |
Country Status (1)
| Country | Link |
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| CN (1) | CN105394667A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995591A (en) * | 2016-05-18 | 2016-10-12 | 必斐艾食品有限公司 | Beef with barbeque sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610001A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Characteristic kumquat pickles and preparation method thereof |
| CN103829224A (en) * | 2014-03-20 | 2014-06-04 | 齐鲁工业大学 | Method for reducing nitrite content of salted vegetables |
| CN104187594A (en) * | 2014-08-28 | 2014-12-10 | 湖北岭上人家生态食品有限公司 | Chicken-mushroom spicy pickled vegetables and preparation method thereof |
| CN104286769A (en) * | 2014-09-23 | 2015-01-21 | 陈德兴 | Salty fresh carrot pickles and preparation method thereof |
-
2015
- 2015-11-23 CN CN201510816406.1A patent/CN105394667A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610001A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Characteristic kumquat pickles and preparation method thereof |
| CN103829224A (en) * | 2014-03-20 | 2014-06-04 | 齐鲁工业大学 | Method for reducing nitrite content of salted vegetables |
| CN104187594A (en) * | 2014-08-28 | 2014-12-10 | 湖北岭上人家生态食品有限公司 | Chicken-mushroom spicy pickled vegetables and preparation method thereof |
| CN104286769A (en) * | 2014-09-23 | 2015-01-21 | 陈德兴 | Salty fresh carrot pickles and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 尚丽娟: "《调味品生产技术（第1版）》", 30 September 2012, 中国农业大学出版社 * |
| 尹璐等: "7种中草药醇提取物抑菌杀菌作用的研究", 《安徽农业科学》 * |
| 常景玲: "《天然生物活性物质及其制备技术（第1版）》", 31 August 2017, 河南科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995591A (en) * | 2016-05-18 | 2016-10-12 | 必斐艾食品有限公司 | Beef with barbeque sauce and preparation method thereof |
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Application publication date: 20160316 |