CN105962322A - Mushroom dried pickled vegetable and manufacturing method thereof - Google Patents

Mushroom dried pickled vegetable and manufacturing method thereof Download PDF

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Publication number
CN105962322A
CN105962322A CN201610313964.0A CN201610313964A CN105962322A CN 105962322 A CN105962322 A CN 105962322A CN 201610313964 A CN201610313964 A CN 201610313964A CN 105962322 A CN105962322 A CN 105962322A
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Prior art keywords
parts
dehydration
mixture
lentinus edodes
microwave
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.)
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Application number
CN201610313964.0A
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Chinese (zh)
Inventor
王晓娜
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Ma'anshan Numen Intellectual Property Management Services Co Ltd
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Ma'anshan Numen Intellectual Property Management Services Co Ltd
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Priority to CN201610313964.0A priority Critical patent/CN105962322A/en
Publication of CN105962322A publication Critical patent/CN105962322A/en
Withdrawn legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00Preservation or chemical ripening of fruit or vegetables
    • A23B7/005Preserving by heating
    • A23B7/01Preserving by heating by irradiation or electric treatment
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02PCLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85Food storage or conservation, e.g. cooling or drying

Abstract

The invention discloses a mushroom dried pickled vegetable and a manufacturing method thereof. The mushroom dried pickled vegetable is mainly prepared from 80 to 100 parts of dewatered mushroom, 60 to 80 parts of potherb mustard, 3 to 8 parts of refined salt, 8 to 12 parts of phyllanthus emblica Linn and 5 to 8 parts of citric acid in parts by mass. The manufacturing method sequentially comprises the following steps of selected material soaking, primary microwave sterilization, stir-frying, pickling, dewatering, secondary microwave sterilization, steaming and boiling and drying. The mushroom dried pickled vegetable produced by the method has the advantages that the natural and harmless effects are achieved; the manufacturing is simple; the texture is delicious; the fragrance is sufficient; the manufacturing cost is low; the storage is easy; no chemical additive is contained. The mushroom dried pickled vegetable can be conveniently eaten at home and in restaurants.

Description

A kind of Lentinus Edodes salted dried mustard cabbage and manufacture method
Technical field
The present invention relates to salted dried mustard cabbage and make field, be specially a kind of Lentinus Edodes salted dried mustard cabbage and manufacture method.
Background technology
It is known that Lentinus Edodes have the title of " king of delicacy from mountain ", it is high protein, low-fat nutritional health food.China is gone through For physician, Lentinus Edodes all had famous discussion.Modern medicine and threpsology deepen continuously research, and the medical value of Lentinus Edodes is the most continuous It is exploited.In Lentinus Edodes, Quantitative Determination of Ergosterol is the highest, effective to preventing and treating rickets;Lentinan can strengthen cell immunocompetent, from And the growth of anticancer;Lentinus Edodes contains more than 40 kind of enzyme of six big enzymes, can correct human chitinase deficiency disease;In Lentinus Edodes Fat institute fatty acids, reduces blood fat to human body useful.
At present, Lentinus Edodes salted dried mustard cabbage on the market is typically simply pickled by salt adding and is obtained, so that the mouth of salted dried mustard cabbage Taste is the most single, is difficult to preserve.
Summary of the invention
It is an object of the invention to provide a kind of Lentinus Edodes salted dried mustard cabbage and manufacture method, to solve above-mentioned background technology proposes Problem.
For achieving the above object, the present invention provides following technical scheme: a kind of Lentinus Edodes salted dried mustard cabbage, mainly wraps by mass fraction Include dehydration Lentinus Edodes 80-100 part, potherb mustard 60-80 part, refined salt 3-8 part, remaining glycosides 8-12 part and citric acid 5-8 part.
Preferably, preferred composition proportion for dehydration 100 parts of Lentinus Edodes, potherb mustard 70 parts, refined salt 5 parts, remaining glycosides 10 parts with And citric acid 6 parts.
Preferably, its manufacture method comprises the following steps successively:
A, selection are soaked: choose fresh dehydration Lentinus Edodes and potherb mustard, dry standby after washing twice with clear water;
B, a microwave disinfection: put into after dehydration Lentinus Edodes after drying and potherb mustard mixing and in microwave oven, carry out microwave disinfection, Microwave disinfection time 5min;
C, stir-fry: the mixture after microwave disinfection is put in the pot containing edible oil and stir-fries, go out immediately after the 5min that stir-fries Pot is cooled to room temperature;
D, pickle: the mixture after cooling is put into and pickles in vessel, be sequentially added into refined salt, remaining glycosides, citric acid, use stone afterwards Block compresses, and pickles 20 days in the environment of 20 DEG C-25 DEG C, pickles 10 by pickling vessel and being placed in the environment of 10 DEG C-15 DEG C afterwards My god, then pickle pickling vessel and being placed in the environment of 0 DEG C-5 DEG C 2 days, take out afterwards;
E, dehydration: the mixture after taking out uses the dehydration of lyophilization machine, and the temperature of lyophilization is-5 DEG C~-15 DEG C, de- The water time is 30 minutes~50 minutes;
F, secondary microwave sterilize: the mixture after dehydration is placed again in microwave oven sterilization, microwave disinfection time 10min;
G, steaming and decocting: the mixture after microwave disinfection is placed on steaming and decocting in aqueous pot, water temperature controls at 70 DEG C-80 DEG C, during steaming and decocting Between 2min;
H, dry in the sun: taken out by the mixture after steaming and decocting and put dry in the sun in the sun, dry in the sun 3 days is edible.
Compared with prior art, the invention has the beneficial effects as follows: the present invention produce Lentinus Edodes salted dried mustard cabbage have natural, nuisanceless, Make simple, texture is good to eat, fragrance is sufficient, cost of manufacture is low, easy preservation, do not contain the advantage of chemical addition agent, facilitates family Eat with restaurant;The present invention uses twice microwave disinfection, and microwave disinfection mother purpose is thin in order to remove in raw material for the first time Bacterium, the purpose of microwave disinfection is to take out the antibacterial produced in curing process, after twice microwave disinfection is able to ensure that making for the second time Lentinus Edodes salted dried mustard cabbage clean hygiene;It addition, also use three technological proces s, it is possible to ensure that the Lentinus Edodes salted dried mustard cabbage pickled reaches optimal Taste, ensures that nutrition is not run off simultaneously.
Detailed description of the invention
Below the technical scheme in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment It is only a part of embodiment of the present invention rather than whole embodiments.Based on the embodiment in the present invention, the common skill in this area The every other embodiment that art personnel are obtained under not making creative work premise, broadly falls into the model of present invention protection Enclose.
The present invention provides a kind of technical scheme: a kind of Lentinus Edodes salted dried mustard cabbage, mainly includes by mass fraction being dehydrated Lentinus Edodes 80- 100 parts, potherb mustard 60-80 part, refined salt 3-8 part, remaining glycosides 8-12 part and citric acid 5-8 part.
Embodiment one:
The composition proportion used is: 80 parts of Lentinus Edodes of dehydration, potherb mustard 60 parts, refined salt 3 parts, remaining glycosides 8 parts and citric acid 5 parts.
Its manufacture method comprises the following steps successively:
A, selection are soaked: choose fresh dehydration Lentinus Edodes and potherb mustard, dry standby after washing twice with clear water;
B, a microwave disinfection: put into after dehydration Lentinus Edodes after drying and potherb mustard mixing and in microwave oven, carry out microwave disinfection, Microwave disinfection time 5min;
C, stir-fry: the mixture after microwave disinfection is put in the pot containing edible oil and stir-fries, go out immediately after the 5min that stir-fries Pot is cooled to room temperature;
D, pickle: the mixture after cooling is put into and pickles in vessel, be sequentially added into refined salt, remaining glycosides, citric acid, use stone afterwards Block compresses, and pickles 20 days in the environment of 20 DEG C, pickles pickling vessel and being placed in the environment of 10 DEG C 10 days afterwards, then will pickle Vessel are placed in the environment of 0 DEG C to be pickled 2 days, takes out afterwards;
E, dehydration: the mixture after taking out uses the dehydration of lyophilization machine, and the temperature of lyophilization is-5 DEG C, and dewatering time is 30 minutes;
F, secondary microwave sterilize: the mixture after dehydration is placed again in microwave oven sterilization, microwave disinfection time 10min;
G, steaming and decocting: the mixture after microwave disinfection is placed on steaming and decocting in aqueous pot, water temperature controls at 70 DEG C, digestion time 2min;
H, dry in the sun: taken out by the mixture after steaming and decocting and put dry in the sun in the sun, dry in the sun 3 days is edible.
Embodiment two:
The composition proportion used is: 85 parts of Lentinus Edodes of dehydration, potherb mustard 65 parts, refined salt 4 parts, remaining glycosides 9 parts and citric acid 6 parts.
Its manufacture method comprises the following steps successively:
A, selection are soaked: choose fresh dehydration Lentinus Edodes and potherb mustard, dry standby after washing twice with clear water;
B, a microwave disinfection: put into after dehydration Lentinus Edodes after drying and potherb mustard mixing and in microwave oven, carry out microwave disinfection, Microwave disinfection time 5min;
C, stir-fry: the mixture after microwave disinfection is put in the pot containing edible oil and stir-fries, go out immediately after the 5min that stir-fries Pot is cooled to room temperature;
D, pickle: the mixture after cooling is put into and pickles in vessel, be sequentially added into refined salt, remaining glycosides, citric acid, use stone afterwards Block compresses, and pickles 20 days in the environment of 22 DEG C, pickles pickling vessel and being placed in the environment of 12 DEG C 10 days afterwards, then will pickle Vessel are placed in the environment of 1 DEG C to be pickled 2 days, takes out afterwards;
E, dehydration: the mixture after taking out uses the dehydration of lyophilization machine, and the temperature of lyophilization is-8 DEG C, and dewatering time is 35 minutes;
F, secondary microwave sterilize: the mixture after dehydration is placed again in microwave oven sterilization, microwave disinfection time 10min;
G, steaming and decocting: the mixture after microwave disinfection is placed on steaming and decocting in aqueous pot, water temperature controls at 72 DEG C, digestion time 2min;
H, dry in the sun: taken out by the mixture after steaming and decocting and put dry in the sun in the sun, dry in the sun 3 days is edible.
Embodiment three:
The composition proportion used is: 90 parts of Lentinus Edodes of dehydration, potherb mustard 70 parts, refined salt 5 parts, remaining glycosides 11 parts and citric acid 7 parts.
Its manufacture method comprises the following steps successively:
A, selection are soaked: choose fresh dehydration Lentinus Edodes and potherb mustard, dry standby after washing twice with clear water;
B, a microwave disinfection: put into after dehydration Lentinus Edodes after drying and potherb mustard mixing and in microwave oven, carry out microwave disinfection, Microwave disinfection time 5min;
C, stir-fry: the mixture after microwave disinfection is put in the pot containing edible oil and stir-fries, go out immediately after the 5min that stir-fries Pot is cooled to room temperature;
D, pickle: the mixture after cooling is put into and pickles in vessel, be sequentially added into refined salt, remaining glycosides, citric acid, use stone afterwards Block compresses, and pickles 20 days in the environment of 23 DEG C, pickles pickling vessel and being placed in the environment of 13 DEG C 10 days afterwards, then will pickle Vessel are placed in the environment of 2 DEG C to be pickled 2 days, takes out afterwards;
E, dehydration: the mixture after taking out uses the dehydration of lyophilization machine, and the temperature of lyophilization is-10 DEG C, dewatering time It it is 40 minutes;
F, secondary microwave sterilize: the mixture after dehydration is placed again in microwave oven sterilization, microwave disinfection time 10min;
G, steaming and decocting: the mixture after microwave disinfection is placed on steaming and decocting in aqueous pot, water temperature controls at 74 DEG C, digestion time 2min;
H, dry in the sun: taken out by the mixture after steaming and decocting and put dry in the sun in the sun, dry in the sun 3 days is edible.
Embodiment four:
The composition proportion used is: 95 parts of Lentinus Edodes of dehydration, potherb mustard 75 parts, refined salt 6 parts, remaining glycosides 10 parts and citric acid 6 parts.
Its manufacture method comprises the following steps successively:
A, selection are soaked: choose fresh dehydration Lentinus Edodes and potherb mustard, dry standby after washing twice with clear water;
B, a microwave disinfection: put into after dehydration Lentinus Edodes after drying and potherb mustard mixing and in microwave oven, carry out microwave disinfection, Microwave disinfection time 5min;
C, stir-fry: the mixture after microwave disinfection is put in the pot containing edible oil and stir-fries, go out immediately after the 5min that stir-fries Pot is cooled to room temperature;
D, pickle: the mixture after cooling is put into and pickles in vessel, be sequentially added into refined salt, remaining glycosides, citric acid, use stone afterwards Block compresses, and pickles 20 days in the environment of 23 DEG C, pickles pickling vessel and being placed in the environment of 13 DEG C 10 days afterwards, then will pickle Vessel are placed in the environment of 3 DEG C to be pickled 2 days, takes out afterwards;
E, dehydration: the mixture after taking out uses the dehydration of lyophilization machine, and the temperature of lyophilization is-12 DEG C, dewatering time It it is 45 minutes;
F, secondary microwave sterilize: the mixture after dehydration is placed again in microwave oven sterilization, microwave disinfection time 10min;
G, steaming and decocting: the mixture after microwave disinfection is placed on steaming and decocting in aqueous pot, water temperature controls at 78 DEG C, digestion time 2min;
H, dry in the sun: taken out by the mixture after steaming and decocting and put dry in the sun in the sun, dry in the sun 3 days is edible.
Embodiment five:
The composition proportion used is: 100 parts of Lentinus Edodes of dehydration, potherb mustard 80 parts, refined salt 8 parts, remaining glycosides 12 parts and citric acid 8 Part.
Its manufacture method comprises the following steps successively:
A, selection are soaked: choose fresh dehydration Lentinus Edodes and potherb mustard, dry standby after washing twice with clear water;
B, a microwave disinfection: put into after dehydration Lentinus Edodes after drying and potherb mustard mixing and in microwave oven, carry out microwave disinfection, Microwave disinfection time 5min;
C, stir-fry: the mixture after microwave disinfection is put in the pot containing edible oil and stir-fries, go out immediately after the 5min that stir-fries Pot is cooled to room temperature;
D, pickle: the mixture after cooling is put into and pickles in vessel, be sequentially added into refined salt, remaining glycosides, citric acid, use stone afterwards Block compresses, and pickles 20 days in the environment of 25 DEG C, pickles pickling vessel and being placed in the environment of 15 DEG C 10 days afterwards, then will pickle Vessel are placed in the environment of 5 DEG C to be pickled 2 days, takes out afterwards;
E, dehydration: the mixture after taking out uses the dehydration of lyophilization machine, and the temperature of lyophilization is-15 DEG C, dewatering time It it is 50 minutes;
F, secondary microwave sterilize: the mixture after dehydration is placed again in microwave oven sterilization, microwave disinfection time 10min;
G, steaming and decocting: the mixture after microwave disinfection is placed on steaming and decocting in aqueous pot, water temperature controls at 80 DEG C, digestion time 2min;
H, dry in the sun: taken out by the mixture after steaming and decocting and put dry in the sun in the sun, dry in the sun 3 days is edible.
Embodiment six:
The composition proportion used is: 100 parts of Lentinus Edodes of dehydration, potherb mustard 70 parts, refined salt 5 parts, remaining glycosides 10 parts and citric acid 6 Part.
Its manufacture method comprises the following steps successively:
A, selection are soaked: choose fresh dehydration Lentinus Edodes and potherb mustard, dry standby after washing twice with clear water;
B, a microwave disinfection: put into after dehydration Lentinus Edodes after drying and potherb mustard mixing and in microwave oven, carry out microwave disinfection, Microwave disinfection time 5min;
C, stir-fry: the mixture after microwave disinfection is put in the pot containing edible oil and stir-fries, go out immediately after the 5min that stir-fries Pot is cooled to room temperature;
D, pickle: the mixture after cooling is put into and pickles in vessel, be sequentially added into refined salt, remaining glycosides, citric acid, use stone afterwards Block compresses, and pickles 20 days in the environment of 23 DEG C, pickles pickling vessel and being placed in the environment of 14 DEG C 10 days afterwards, then will pickle Vessel are placed in the environment of 3 DEG C to be pickled 2 days, takes out afterwards;
E, dehydration: the mixture after taking out uses the dehydration of lyophilization machine, and the temperature of lyophilization is-10 DEG C, dewatering time It it is 40 minutes;
F, secondary microwave sterilize: the mixture after dehydration is placed again in microwave oven sterilization, microwave disinfection time 10min;
G, steaming and decocting: the mixture after microwave disinfection is placed on steaming and decocting in aqueous pot, water temperature controls at 75 DEG C, digestion time 2min;
H, dry in the sun: taken out by the mixture after steaming and decocting and put dry in the sun in the sun, dry in the sun 3 days is edible.
The Lentinus Edodes salted dried mustard cabbage that the present invention produces have natural, nuisanceless, make simple, texture is good to eat, fragrance is sufficient, be fabricated to This preservation low, easy, do not contain the advantage of chemical addition agent, facilitate family and restaurant eats;The present invention uses twice microwave to kill Bacterium, microwave disinfection mother purpose is the antibacterial in order to remove in raw material for the first time, and the purpose of microwave disinfection is to take out to salt down for the second time The antibacterial produced during system, twice microwave disinfection is able to ensure that the Lentinus Edodes salted dried mustard cabbage clean hygiene after making;It addition, also use Three technological proces s, it is possible to ensure that the Lentinus Edodes salted dried mustard cabbage pickled reaches optimum taste, ensure that nutrition is not run off simultaneously.
Although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, permissible Understand and these embodiments can be carried out multiple change without departing from the principles and spirit of the present invention, revise, replace And modification, the scope of the present invention be defined by the appended.

Claims (3)

1. a Lentinus Edodes salted dried mustard cabbage, it is characterised in that: mainly include by mass fraction being dehydrated Lentinus Edodes 80-100 part, potherb mustard 60- 80 parts, refined salt 3-8 part, remaining glycosides 8-12 part and citric acid 5-8 part.
A kind of Lentinus Edodes salted dried mustard cabbage the most according to claim 1, it is characterised in that: preferably composition proportion is dehydration Lentinus Edodes 100 parts, potherb mustard 70 parts, refined salt 5 parts, remaining glycosides 10 parts and citric acid 6 parts.
3. realize the manufacture method of a kind of Lentinus Edodes salted dried mustard cabbage described in claim 1, it is characterised in that: its manufacture method is wrapped successively Include following steps:
A, selection are soaked: choose fresh dehydration Lentinus Edodes and potherb mustard, dry standby after washing twice with clear water;
B, a microwave disinfection: put into after dehydration Lentinus Edodes after drying and potherb mustard mixing and in microwave oven, carry out microwave disinfection, Microwave disinfection time 5min;
C, stir-fry: the mixture after microwave disinfection is put in the pot containing edible oil and stir-fries, go out immediately after the 5min that stir-fries Pot is cooled to room temperature;
D, pickle: the mixture after cooling is put into and pickles in vessel, be sequentially added into refined salt, remaining glycosides, citric acid, use stone afterwards Block compresses, and pickles 20 days in the environment of 20 DEG C-25 DEG C, pickles 10 by pickling vessel and being placed in the environment of 10 DEG C-15 DEG C afterwards My god, then pickle pickling vessel and being placed in the environment of 0 DEG C-5 DEG C 2 days, take out afterwards;
E, dehydration: the mixture after taking out uses the dehydration of lyophilization machine, and the temperature of lyophilization is-5 DEG C~-15 DEG C, de- The water time is 30 minutes~50 minutes;
F, secondary microwave sterilize: the mixture after dehydration is placed again in microwave oven sterilization, microwave disinfection time 10min;
G, steaming and decocting: the mixture after microwave disinfection is placed on steaming and decocting in aqueous pot, water temperature controls at 70 DEG C-80 DEG C, during steaming and decocting Between 2min;
H, dry in the sun: taken out by the mixture after steaming and decocting and put dry in the sun in the sun, dry in the sun 3 days is edible.
CN201610313964.0A 2016-05-13 2016-05-13 Mushroom dried pickled vegetable and manufacturing method thereof Withdrawn CN105962322A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106579129A (en) * 2016-12-21 2017-04-26 王春晓 Production method for dried vegetable made of milk vetch

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101455316A (en) * 2008-11-11 2009-06-17 孙莉 Mixed pickles and preparation method thereof
CN102919784A (en) * 2012-11-21 2013-02-13 江苏小康食品有限公司 Process for producing bottled chopped hot chili
CN103431343A (en) * 2013-07-17 2013-12-11 石台县昌龙食品加工有限公司 Pickling method of salted dried potherb mustard
CN105475977A (en) * 2015-12-10 2016-04-13 张友兰 Preserved meat sauce

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101455316A (en) * 2008-11-11 2009-06-17 孙莉 Mixed pickles and preparation method thereof
CN102919784A (en) * 2012-11-21 2013-02-13 江苏小康食品有限公司 Process for producing bottled chopped hot chili
CN103431343A (en) * 2013-07-17 2013-12-11 石台县昌龙食品加工有限公司 Pickling method of salted dried potherb mustard
CN105475977A (en) * 2015-12-10 2016-04-13 张友兰 Preserved meat sauce

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106579129A (en) * 2016-12-21 2017-04-26 王春晓 Production method for dried vegetable made of milk vetch

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Application publication date: 20160928