CN106262266A - A kind of processing method of the vexed Bulbus Allii of health preserving altar - Google Patents
A kind of processing method of the vexed Bulbus Allii of health preserving altar Download PDFInfo
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- CN106262266A CN106262266A CN201610651496.8A CN201610651496A CN106262266A CN 106262266 A CN106262266 A CN 106262266A CN 201610651496 A CN201610651496 A CN 201610651496A CN 106262266 A CN106262266 A CN 106262266A
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- bulbus allii
- health preserving
- powder
- kidney
- tumbling
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- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 210000003734 kidney Anatomy 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 27
- 238000000855 fermentation Methods 0.000 claims abstract description 24
- 230000004151 fermentation Effects 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 17
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 7
- 244000113306 Monascus purpureus Species 0.000 claims description 6
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 235000002789 Panax ginseng Nutrition 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 6
- 239000006286 aqueous extract Substances 0.000 claims description 6
- 235000008434 ginseng Nutrition 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 229940057059 monascus purpureus Drugs 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 238000011081 inoculation Methods 0.000 claims description 4
- 235000012054 meals Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 210000000582 semen Anatomy 0.000 claims description 4
- 241001127714 Amomum Species 0.000 claims description 3
- 241000756943 Codonopsis Species 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 235000017784 Mespilus germanica Nutrition 0.000 claims description 3
- 244000182216 Mimusops elengi Species 0.000 claims description 3
- 235000000560 Mimusops elengi Nutrition 0.000 claims description 3
- 241001506047 Tremella Species 0.000 claims description 3
- 235000007837 Vangueria infausta Nutrition 0.000 claims description 3
- 235000009392 Vitis Nutrition 0.000 claims description 3
- 241000219095 Vitis Species 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 239000008176 lyophilized powder Substances 0.000 claims description 3
- 235000013575 mashed potatoes Nutrition 0.000 claims description 3
- 238000013138 pruning Methods 0.000 claims description 3
- 238000005086 pumping Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 241001107116 Castanospermum australe Species 0.000 claims description 2
- 235000021279 black bean Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 8
- 230000000694 effects Effects 0.000 abstract description 4
- 239000002253 acid Substances 0.000 abstract description 3
- 210000000214 mouth Anatomy 0.000 abstract description 3
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 238000009938 salting Methods 0.000 abstract description 2
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 description 5
- 240000002234 Allium sativum Species 0.000 description 4
- 235000004611 garlic Nutrition 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 3
- 230000002335 preservative effect Effects 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- NAXKFVIRJICPAO-LHNWDKRHSA-N [(1R,3S,4R,6R,7R,9S,10S,12R,13S,15S,16R,18S,19S,21S,22S,24S,25S,27S,28R,30R,31R,33S,34S,36R,37R,39R,40S,42R,44R,46S,48S,50R,52S,54S,56S)-46,48,50,52,54,56-hexakis(hydroxymethyl)-2,8,14,20,26,32,38,43,45,47,49,51,53,55-tetradecaoxa-5,11,17,23,29,35,41-heptathiapentadecacyclo[37.3.2.23,7.29,13.215,19.221,25.227,31.233,37.04,6.010,12.016,18.022,24.028,30.034,36.040,42]hexapentacontan-44-yl]methanol Chemical compound OC[C@H]1O[C@H]2O[C@H]3[C@H](CO)O[C@H](O[C@H]4[C@H](CO)O[C@H](O[C@@H]5[C@@H](CO)O[C@H](O[C@H]6[C@H](CO)O[C@H](O[C@H]7[C@H](CO)O[C@@H](O[C@H]8[C@H](CO)O[C@@H](O[C@@H]1[C@@H]1S[C@@H]21)[C@@H]1S[C@H]81)[C@H]1S[C@@H]71)[C@H]1S[C@H]61)[C@H]1S[C@@H]51)[C@H]1S[C@@H]41)[C@H]1S[C@H]31 NAXKFVIRJICPAO-LHNWDKRHSA-N 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- 101000740206 Mus musculus Sal-like protein 1 Proteins 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 229930182555 Penicillin Natural products 0.000 description 1
- JGSARLDLIJGVTE-MBNYWOFBSA-N Penicillin G Chemical compound N([C@H]1[C@H]2SC([C@@H](N2C1=O)C(O)=O)(C)C)C(=O)CC1=CC=CC=C1 JGSARLDLIJGVTE-MBNYWOFBSA-N 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000004071 biological effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 210000003128 head Anatomy 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940049954 penicillin Drugs 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- -1 sulfide compound Chemical class 0.000 description 1
- 235000013311 vegetables Nutrition 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
Abstract
The processing method that the invention discloses a kind of vexed Bulbus Allii of health preserving altar, first by Bulbus Allii knead-salting, add health preserving in tumbling and protect kidney powder, then enter the altar special fermentation liquid of interpolation to ferment, the Bulbus Allii of gained is nutritious, not only remaining whole nutrition of Bulbus Allii itself, also add health preserving and protect kidney effect, Vc content is high simultaneously, rhodanate content is high, salinity is low, and acid is low, mouthfeel is vinegar-pepper delicious and crisp, after food, oral cavity is without bad smell, often eating and can reduce blood fat, kidney is protected in health preserving, strengthens effect of body immunity.
Description
Technical field
The present invention relates to food processing field, the processing method particularly relating to the vexed Bulbus Allii of health preserving altar.
Background technology
Bulbus Allii China and external be used for edible and cure the disease with a long history, have the title of " penicillin of growth in ".Greatly
Bulbus Allii is good to eat vegetable, is again delicious flavoring agent.Bulbus Allii complicated component, containing sulfide compound, allin, Bulbus Allii egg
In vain, calcium, phosphorus etc., there is multiple biological activity, can appetite stimulator, promote gastric secretion, to preventing and treating hyperlipidemia, hypertension, high blood
Sugar is useful.In daily life, many people have the custom of food Bulbus Allii.As some people often eats uncooked garlic, it is consumed before a meal 2-4 every day
Lobe, can prevent epidemic cerebrospinal meningitis.Also have people's eating sweet and sour garlic, Bulbus Allii with the sweet and sour leaching 1-2 month, every eclipse number grain,
And drink sweet and sour juice, both spleen benefiting and stimulating the appetite, the long-pending sore-throat relieving of change, can prevent and treat again hypertension.But for a long time, people pickle sweet and sour garlics
Time, in order to be suitable for the taste of people and prevent from going mouldy, it is often geavy salt, polysaccharide when pickling, or adds preservative.From health care
Angle for, geavy salt, polysaccharide or added the food of preservative more harm than good to the health of people, it should eat less.Either give birth to
Eat, or food sweet and sour garlics, after food, odour nuisance is left in oral cavity, how to eliminate the bad smell after Bulbus Allii food,
Become the focus of gourmets' actively thinking.
Summary of the invention
The processing method that the invention provides a kind of vexed Bulbus Allii of health preserving altar.The Bulbus Allii that the inventive method processes both had remained Bulbus Allii
Outside whole nutritive values of head self, also enhance health preserving and protect kidney effect, and crisp taste is good to eat.
The technical solution used in the present invention is as follows:
The processing method of a kind of vexed Bulbus Allii of health preserving altar, it is characterised in that comprise the following steps:
(1) by fresh Bulbus Allii, clean with flowing clear water, drain, select healthy Bulbus Allii of uniform size, root hair of pruning, stripping
Skin, retains last layer of crust；
(2) Bulbus Allii after clean process being sent into tumbler, the Sal adding Bulbus Allii quality 3-4% carries out tumbling process, during tumbling
Every 4-5 minute evacuation once, exhaust tumbling 6-8 minute after vacuum, then vacuum pumping, so circulation 2-4 time every time, then add
Kidney toppings are protected in the health preserving entering Bulbus Allii quality 4-5%, interval tumbling 1-2 hour under the vacuum of-0.08MPa, at interval of 3～
5min tumbling 10-15min；
(3) fermentation seed liquid preparation: containing following component raw material in every liter of seed liquor: Sucus Vitis viniferae 50-60ml, tremella juice 20-
30ml, Fructus Crataegi juice 60-80ml, mashed potato 40-50g, oligofructose 10-20, surplus is water, sterilizing after mix homogeneously, inoculation
Lactobacillus, at 28-30 DEG C, cultivates 6-7 days,；
(4) Bulbus Allii good for step (2) tumbling is loaded in altar, add health preserving and protect kidney fermentation liquid, allow Bulbus Allii be soaked in health preserving and protect kidney
In fermentation liquid, Jiang Tankou obturages inversion, standing for fermentation, keeps fermentation temperature at 22-32 DEG C, and ferment 35-40 days can complete
Ferment,
Described health preserving is protected the preparation method of kidney fermentation liquid: a, is weighed the component raw material of following weight portion: Radix Polygoni Multiflori Preparata 5-7,
Fructus Corni 8-10, Korean Ginseng 3-5, Rhizoma Dioscoreae 6-8, Radix Et Rhizoma Rhei 1-2, Monas cuspurpureus Went 0.2-0.5, citric acid 1-2, Sal 2-3, yellow wine
3-4, white sugar 0.3-0.5；B, by Radix Polygoni Multiflori Preparata, Fructus Corni, Korean Ginseng, Rhizoma Dioscoreae, Radix Et Rhizoma Rhei add 8-10 times amount soak by water 50-60 divide
Clock, filters, obtains health preserving and protect kidney Aqueous extracts；C, health preserving is protected kidney Aqueous extracts, Monas cuspurpureus Went, citric acid, Sal, yellow wine, white sugar add
Add suitable quantity of water and boil 4-6min together, after temperature drops to 29 DEG C, the fermentation seed liquid that inoculation step (3) obtains.
The processing method of described a kind of vexed Bulbus Allii of health preserving altar, it is characterised in that described health preserving protects kidney toppings by following
The component raw material of weight portion is obtained by mixing: five spice powder 3-5, Semen Myristicae powder 1-2, Flos Caryophylli powder 1-2, Radix Angelicae Dahuricae powder 1-2, amomum powder 1-2,
Orange meal 1-2, Fructus Citri Limoniae lyophilized powder 2-3, Pulveratum Cornu Cervi Pantotrichum 1-2, Radix Codonopsis powder 5-7, medlar powder 2-3, black bean powder 4-6, be obtained by mixing.
Beneficial effect
1, the Bulbus Allii salinity that the inventive method processes is low, and acid is low, and after food, oral cavity is making without bad smell, the present invention
Shi Caiyong elder generation tumbling evacuation pickles Bulbus Allii, can effectively accelerate the absorption of Sal, shortens salting period, adds seasoning the most again
Health preserving is protected kidney powder and is continued evacuation tumbling, effectively removes acid, and kidney effect is protected in the health preserving simultaneously strengthening Bulbus Allii；
2, the Bulbus Allii after tumbling is dipped in homemade fermentation liquid fermentation adding man-hour by the present invention, and the Bulbus Allii of gained is raw rich in dimension
Element C and the rhodanate played an important role for raising immunity, protect kidney composition, and crisp taste rich in health preserving simultaneously；
3, the present invention is without any chemical preservative in the course of processing, and the Bulbus Allii of gained is more healthy.
Detailed description of the invention
The processing method of a kind of vexed Bulbus Allii of health preserving altar, comprises the following steps:
(1) by fresh Bulbus Allii, clean with flowing clear water, drain, select healthy Bulbus Allii of uniform size, root hair of pruning, stripping
Skin, retains last layer of crust；
(2) Bulbus Allii after clean process being sent into tumbler, the Sal adding Bulbus Allii quality 3% carries out tumbling process, every during tumbling
Every 5 minutes evacuation once, exhausting tumbling 7 minutes after vacuum, then vacuum pumping, so circulation 3 times, adds Bulbus Allii matter every time
Kidney toppings are protected in the health preserving of amount 4%, and interval tumbling 1.5 hours under the vacuum of-0.08MPa, at interval of 4min tumbling 12min；
(3) fermentation seed liquid preparation: containing following component raw material in every liter of seed liquor: Sucus Vitis viniferae 55ml, tremella juice 25ml, mountain
Short, bristly hair or beard juice 70ml, mashed potato 45g, oligofructose 15, surplus is water, sterilizing after mix homogeneously, inoculating lactobacillus, at 29 DEG C
Under, cultivate 7 days,；
(4) Bulbus Allii good for step (2) tumbling is loaded in altar, add health preserving and protect kidney fermentation liquid, allow Bulbus Allii be soaked in health preserving and protect kidney
In fermentation liquid, Jiang Tankou obturages inversion, standing for fermentation, keeps fermentation temperature at 25 DEG C, ferment and within 36 days, can complete to ferment,
Wherein, health preserving is protected the preparation method of kidney fermentation liquid: a, is weighed the component raw material of following weight (kg): Radix Polygoni Multiflori Preparata 6, mountain cornel
Meat 9, Korean Ginseng 4, Rhizoma Dioscoreae 7, Radix Et Rhizoma Rhei 1, Monas cuspurpureus Went 0.4, citric acid 1, Sal 3, yellow wine 4, white sugar 0.4；B, by Radix Polygoni Multiflori Preparata, mountain cornel
Meat, Korean Ginseng, Rhizoma Dioscoreae, Radix Et Rhizoma Rhei add 9 times amount soak by water 55 minutes, filter, obtain health preserving and protect kidney Aqueous extracts；C, health preserving is protected
Kidney Aqueous extracts, Monas cuspurpureus Went, citric acid, Sal, yellow wine, white sugar add suitable quantity of water and boil 5min together, after temperature drops to 29 DEG C, connect
Plant the fermentation seed liquid that step (3) obtains.
Wherein health preserving is protected kidney toppings and is obtained by mixing by the component raw material of following weight (g): five spice powder 4, Semen Myristicae powder 2,
Flos Caryophylli powder 1, Radix Angelicae Dahuricae powder 1, amomum powder 1, orange meal 2, Fructus Citri Limoniae lyophilized powder 2.5, Pulveratum Cornu Cervi Pantotrichum 1.5, Radix Codonopsis powder 6, medlar powder 2, black
Semen Glycines powder 5, is obtained by mixing.
Claims (2)
1. the processing method of the vexed Bulbus Allii of health preserving altar, it is characterised in that comprise the following steps:
(1) by fresh Bulbus Allii, clean with flowing clear water, drain, select healthy Bulbus Allii of uniform size, root hair of pruning, stripping
Skin, retains last layer of crust；
(2) Bulbus Allii after clean process being sent into tumbler, the Sal adding Bulbus Allii quality 3-4% carries out tumbling process, during tumbling
Every 4-5 minute evacuation once, exhaust tumbling 6-8 minute after vacuum, then vacuum pumping, so circulation 2-4 time every time, then add
Kidney toppings are protected in the health preserving entering Bulbus Allii quality 4-5%, interval tumbling 1-2 hour under the vacuum of-0.08MPa, at interval of 3～
5min tumbling 10-15min；
(3) fermentation seed liquid preparation: containing following component raw material in every liter of seed liquor: Sucus Vitis viniferae 50-60ml, tremella juice 20-
30ml, Fructus Crataegi juice 60-80ml, mashed potato 40-50g, oligofructose 10-20, surplus is water, sterilizing after mix homogeneously, inoculation
Lactobacillus, at 28-30 DEG C, cultivates 6-7 days,；
(4) Bulbus Allii good for step (2) tumbling is loaded in altar, add health preserving and protect kidney fermentation liquid, allow Bulbus Allii be soaked in health preserving and protect kidney
In fermentation liquid, Jiang Tankou obturages inversion, standing for fermentation, keeps fermentation temperature at 22-32 DEG C, and ferment 35-40 days can complete
Ferment,
Described health preserving is protected the preparation method of kidney fermentation liquid: a, is weighed the component raw material of following weight portion: Radix Polygoni Multiflori Preparata 5-7,
Fructus Corni 8-10, Korean Ginseng 3-5, Rhizoma Dioscoreae 6-8, Radix Et Rhizoma Rhei 1-2, Monas cuspurpureus Went 0.2-0.5, citric acid 1-2, Sal 2-3, yellow wine
3-4, white sugar 0.3-0.5；B, by Radix Polygoni Multiflori Preparata, Fructus Corni, Korean Ginseng, Rhizoma Dioscoreae, Radix Et Rhizoma Rhei add 8-10 times amount soak by water 50-60 divide
Clock, filters, obtains health preserving and protect kidney Aqueous extracts；C, health preserving is protected kidney Aqueous extracts, Monas cuspurpureus Went, citric acid, Sal, yellow wine, white sugar add
Add suitable quantity of water and boil 4-6min together, after temperature drops to 29 DEG C, the fermentation seed liquid that inoculation step (3) obtains.
The processing method of a kind of vexed Bulbus Allii of health preserving altar the most according to claim 1, it is characterised in that described health preserving is protected kidney and adjusted
Taste powder is obtained by mixing by the component raw material of following weight portion: five spice powder 3-5, Semen Myristicae powder 1-2, Flos Caryophylli powder 1-2, Radix Angelicae Dahuricae powder 1-2,
Amomum powder 1-2, orange meal 1-2, Fructus Citri Limoniae lyophilized powder 2-3, Pulveratum Cornu Cervi Pantotrichum 1-2, Radix Codonopsis powder 5-7, medlar powder 2-3, black bean powder 4-6,
It is obtained by mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610651496.8A CN106262266A (en) | 2016-08-11 | 2016-08-11 | A kind of processing method of the vexed Bulbus Allii of health preserving altar |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610651496.8A CN106262266A (en) | 2016-08-11 | 2016-08-11 | A kind of processing method of the vexed Bulbus Allii of health preserving altar |
Publications (1)
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| CN106262266A true CN106262266A (en) | 2017-01-04 |
Family
ID=57667965
Family Applications (1)
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| CN201610651496.8A Pending CN106262266A (en) | 2016-08-11 | 2016-08-11 | A kind of processing method of the vexed Bulbus Allii of health preserving altar |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183623A (en) * | 2017-06-26 | 2017-09-22 | 安徽张士奎食品有限公司 | A kind of method for salting of the vexed garlic of fruity altar |
| CN107252068A (en) * | 2017-06-12 | 2017-10-17 | 霍山县张应水晶蒜业农民专业合作社 | A kind of preparation method of bubble green pepper garlic |
| CN107319435A (en) * | 2017-06-12 | 2017-11-07 | 霍山县张应水晶蒜业农民专业合作社 | A kind of preparation method of the garlic of sweet osmanthus flower flavor |
| CN114591803A (en) * | 2022-03-07 | 2022-06-07 | 安徽张士奎食品有限公司 | Method for pickling garlic in wine jar in stuffy state |
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2016
- 2016-08-11 CN CN201610651496.8A patent/CN106262266A/en active Pending
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| CN104431978A (en) * | 2014-12-09 | 2015-03-25 | 潢川九龙春天农业科技有限公司 | Pleurotus eryngii paste and preparation method thereof |
| CN104757368A (en) * | 2015-03-26 | 2015-07-08 | 开平健之源保健食品有限公司 | Health-care garlic product without garlic odor and production method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107252068A (en) * | 2017-06-12 | 2017-10-17 | 霍山县张应水晶蒜业农民专业合作社 | A kind of preparation method of bubble green pepper garlic |
| CN107319435A (en) * | 2017-06-12 | 2017-11-07 | 霍山县张应水晶蒜业农民专业合作社 | A kind of preparation method of the garlic of sweet osmanthus flower flavor |
| CN107183623A (en) * | 2017-06-26 | 2017-09-22 | 安徽张士奎食品有限公司 | A kind of method for salting of the vexed garlic of fruity altar |
| CN114591803A (en) * | 2022-03-07 | 2022-06-07 | 安徽张士奎食品有限公司 | Method for pickling garlic in wine jar in stuffy state |
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