CN106307268A - Production method of pickled garlic rich in tea polyphenols - Google Patents
Production method of pickled garlic rich in tea polyphenols Download PDFInfo
- Publication number
- CN106307268A CN106307268A CN201610693293.5A CN201610693293A CN106307268A CN 106307268 A CN106307268 A CN 106307268A CN 201610693293 A CN201610693293 A CN 201610693293A CN 106307268 A CN106307268 A CN 106307268A
- Authority
- CN
- China
- Prior art keywords
- sweet
- bulbus allii
- preparation
- rich
- tea
- 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.)
- Pending
Links
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 38
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 24
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 24
- 240000002234 Allium sativum Species 0.000 title claims abstract description 18
- 235000004611 garlic Nutrition 0.000 title claims abstract description 18
- 238000004519 manufacturing process Methods 0.000 title abstract description 7
- 235000009508 confectionery Nutrition 0.000 claims abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 235000013616 tea Nutrition 0.000 claims description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 31
- 238000002360 preparation method Methods 0.000 claims description 24
- 150000003839 salts Chemical class 0.000 claims description 9
- 238000000605 extraction Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000004321 preservation Methods 0.000 claims description 6
- 244000016633 Nothoscordum inodorum Species 0.000 claims description 3
- 235000001314 Nothoscordum inodorum Nutrition 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 claims 2
- 229910002092 carbon dioxide Inorganic materials 0.000 claims 1
- 239000001569 carbon dioxide Substances 0.000 claims 1
- 239000007787 solid Substances 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000015067 sauces Nutrition 0.000 abstract 2
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 229940092665 tea leaf extract Drugs 0.000 abstract 1
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 229940094952 green tea extract Drugs 0.000 description 4
- 235000020688 green tea extract Nutrition 0.000 description 4
- NOESYZHRGYRDHS-UHFFFAOYSA-N insulin Chemical compound N1C(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(NC(=O)CN)C(C)CC)CSSCC(C(NC(CO)C(=O)NC(CC(C)C)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CCC(N)=O)C(=O)NC(CC(C)C)C(=O)NC(CCC(O)=O)C(=O)NC(CC(N)=O)C(=O)NC(CC=2C=CC(O)=CC=2)C(=O)NC(CSSCC(NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2C=CC(O)=CC=2)NC(=O)C(CC(C)C)NC(=O)C(C)NC(=O)C(CCC(O)=O)NC(=O)C(C(C)C)NC(=O)C(CC(C)C)NC(=O)C(CC=2NC=NC=2)NC(=O)C(CO)NC(=O)CNC2=O)C(=O)NCC(=O)NC(CCC(O)=O)C(=O)NC(CCCNC(N)=N)C(=O)NCC(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC=CC=3)C(=O)NC(CC=3C=CC(O)=CC=3)C(=O)NC(C(C)O)C(=O)N3C(CCC3)C(=O)NC(CCCCN)C(=O)NC(C)C(O)=O)C(=O)NC(CC(N)=O)C(O)=O)=O)NC(=O)C(C(C)CC)NC(=O)C(CO)NC(=O)C(C(C)O)NC(=O)C1CSSCC2NC(=O)C(CC(C)C)NC(=O)C(NC(=O)C(CCC(N)=O)NC(=O)C(CC(N)=O)NC(=O)C(NC(=O)C(N)CC=1C=CC=CC=1)C(C)C)CC1=CN=CN1 NOESYZHRGYRDHS-UHFFFAOYSA-N 0.000 description 4
- 235000021419 vinegar Nutrition 0.000 description 4
- 239000000052 vinegar Substances 0.000 description 4
- 238000005303 weighing Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 206010020772 Hypertension Diseases 0.000 description 2
- 102000004877 Insulin Human genes 0.000 description 2
- 108090001061 Insulin Proteins 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- HVQAJTFOCKOKIN-UHFFFAOYSA-N flavonol Natural products O1C2=CC=CC=C2C(=O)C(O)=C1C1=CC=CC=C1 HVQAJTFOCKOKIN-UHFFFAOYSA-N 0.000 description 2
- 235000011957 flavonols Nutrition 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 229940125396 insulin Drugs 0.000 description 2
- 210000004153 islets of langerhan Anatomy 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- PFTAWBLQPZVEMU-DZGCQCFKSA-N (+)-catechin Chemical compound C1([C@H]2OC3=CC(O)=CC(O)=C3C[C@@H]2O)=CC=C(O)C(O)=C1 PFTAWBLQPZVEMU-DZGCQCFKSA-N 0.000 description 1
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical compound O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 206010059245 Angiopathy Diseases 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 1
- 201000009906 Meningitis Diseases 0.000 description 1
- 241000699670 Mus sp. Species 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- CIOAGBVUUVVLOB-NJFSPNSNSA-N Strontium-90 Chemical compound [90Sr] CIOAGBVUUVVLOB-NJFSPNSNSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930002877 anthocyanin Chemical class 0.000 description 1
- 239000004410 anthocyanin Chemical class 0.000 description 1
- 235000010208 anthocyanin Nutrition 0.000 description 1
- 150000004636 anthocyanins Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000033228 biological regulation Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000001185 bone marrow Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 150000001765 catechin Chemical class 0.000 description 1
- 235000005487 catechin Nutrition 0.000 description 1
- ADRVNXBAWSRFAJ-UHFFFAOYSA-N catechin Natural products OC1Cc2cc(O)cc(O)c2OC1c3ccc(O)c(O)c3 ADRVNXBAWSRFAJ-UHFFFAOYSA-N 0.000 description 1
- 229950001002 cianidanol Drugs 0.000 description 1
- 238000010411 cooking Methods 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
- 238000002474 experimental method Methods 0.000 description 1
- -1 flavanol compound Chemical class 0.000 description 1
- 235000011987 flavanols Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 150000007946 flavonol Chemical class 0.000 description 1
- 150000002216 flavonol derivatives Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000003914 insulin secretion Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002075 main ingredient Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000009048 phenolic acids Nutrition 0.000 description 1
- 150000007965 phenolic acids Chemical class 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000000941 radioactive substance Substances 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 230000001629 suppression Effects 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 a production method of pickled garlic rich in tea polyphenols and belongs to the technical field of food processing. The production method specifically includes the steps of firstly, peeling garlic, cleaning, and airing; secondly, containing in a container without water and oil, and pouring sweet and sour sauce into the container to submerge the garlic; thirdly, adding tea leaf extract into the sweet and sour sauce; fourthly, sealing and storing under room temperature, wherein the garlic can be eaten after the garlic changes color and is sufficiently pickled. The garlic produced by the method is rich in nutrition, fragrant and crispy, sour and sweet, palatable and long in aftertaste.
Description
Technical field
The invention belongs to field, particularly relate to a kind of preparation method rich in tea polyphenols bubble Bulbus Allii.
Background technology
Bulbus Allii is a kind of well food, it can seasoning in the cooking, there is again antiinflammatory, sterilize, protect lung, preventing and treating heart and brain
Angiopathy, the health-care effect such as anticancer.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 lobe every day, epidemic cerebrospinal meningitis can be prevented.Also having people's eating sweet and sour garlic, Bulbus Allii is with sweet and sour leaching
The 1-2 month, every day, eclipse number grain, and drank sweet and sour juice, both spleen benefiting and stimulating the appetite, change long-pending sore-throat relieving, hypertension can be prevented and treated again.But for a long time with
Come, when people pickle sweet and sour garlics, in order to be suitable for the taste of people and prevent from going mouldy, be often geavy salt, polysaccharide when pickling, or
It is to add preservative.For the angle of health care, geavy salt, polysaccharide or added the food of the preservative few fraud of healthy profit to people
Many, it should to eat less.Sweet and sour bubble Bulbus Allii, can treat and prevent a lot of disease, including: regulation insulin, anti-cancer and cancer-preventing, reduction blood fat
(anti-tampon), slow down aging, prevention arthritis, antiinflammatory sterilizing.Particularly suitable pulmonary tuberculosis, cancer, hypertension, arteriosclerosis are suffered from
Person.
Tea polyphenols (Tea Polyphenols) is the general name of Polyphenols of Tea, including flavanol compound, anthocyanin
Class, flavonoid, flavonols and phenolic acids etc..Predominantly flavonol (catechin) class, catechin accounts for 60～80%.Class material tea
Polyphenol, also known as tea tan or tea tannin, is one of Main Ingredients and Appearance forming Tea color fragrance, is also the master having health care in Folium Camelliae sinensis
Want one of composition.Research shows, the tool removing toxic substances of tea polyphenols isoreactivity material and radiation resistance, can effectively stop radioactive substance
Invade bone marrow, and strontium 90 and Co 60 can be made to excrete rapidly, be described as " radiation jinx " by healthy and medical circle.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of preparation method rich in tea polyphenols bubble Bulbus Allii.
The present invention is achieved by the following technical programs.
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps: 1) garlic peeling, clean, dry moisture；2)
It is contained in the utensil of anhydrous oil-free, poured no the sweet and sour juice of garlic tablet into；3) in sweet and sour juice, Folium Camelliae sinensis extract is added；4) seal
Rear room temperature preservation, edible after variable color is tasty.
Described Bulbus Allii is the one in purple Bulbus Allii and white garlic.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, extraction time is 60～100s,
Amount of water is 10～30 times of tea quality, microwave power is 100～200W, cools down and get final product after repeating to extract 2 times.
Described tea is green tea.
The addition of described Folium Camelliae sinensis extract is the 2～5% of sweet and sour juice weight.
In described sweet and sour juice, sweet and sour ratio is 5～7:4.
Also added with the salt that quality is 1～3% in described sweet and sour juice.
The beneficial effects of the present invention is:
(1) the bubble Bulbus Allii color tool that prepared by the present invention is complete, and mouthfeel is crisp and refreshing, sour-sweet peppery agreeable to the taste, instant health, and protects
While staying the Bulbus Allii taste that salts down, do not destroy the sterilization of Bulbus Allii, blood fat-reducing blood pressure-decreasing effect, be suitable for mass market and promote.
(2) being added with Folium Camelliae sinensis extract in the present invention, the tea polyphenols in Folium Camelliae sinensis extract reacts with the garlicin in Bulbus Allii,
The bubble Bulbus Allii antioxidation making the present invention is greatly increased, and tea polyphenols also has formation and the summation of suppression nitrite,
Make the bubble Bulbus Allii more nutrient health of the present invention.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps:
1) purple Bulbus Allii peeling, cleans, dries moisture；
2) being contained in the utensil of anhydrous oil-free, pouring no the sweet and sour juice manufacture method described in the sweet and sour juice of garlic tablet into is:
Put in pot after weighing sugar and vinegar in 5:4 ratio and boil, be incorporated as the salt of sweet and sour juice weight 1% while hot, after being cooled to room temperature
Obtain sweet and sour juice；
3) in sweet and sour juice, 2% green tea extract is added；
4) room temperature preservation after sealing, edible after variable color is tasty.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, and extraction time is 60s, adds water
Amount is 10 times of tea quality, microwave power is 100W, cools down and get final product after repeating to extract 2 times.
Embodiment two
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps:
1) purple Bulbus Allii peeling, cleans, dries moisture；
2) being contained in the utensil of anhydrous oil-free, pouring no the sweet and sour juice manufacture method described in the sweet and sour juice of garlic tablet into is:
Put in pot after weighing sugar and vinegar in 6:4 ratio and boil, be incorporated as the salt of sweet and sour juice weight 2% while hot, after being cooled to room temperature
Obtain sweet and sour juice；
3) in sweet and sour juice, 3% green tea extract is added；
4) room temperature preservation after sealing, edible after variable color is tasty.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, and extraction time is 80s, adds water
Amount is 20 times of tea quality, microwave power is 150W, cools down and get final product after repeating to extract 2 times.
Embodiment three
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps:
1) white garlic peeling, cleans, dries moisture；
2) being contained in the utensil of anhydrous oil-free, pouring no the sweet and sour juice manufacture method described in the sweet and sour juice of garlic tablet into is:
Put in pot after weighing sugar and vinegar in 7:4 ratio and boil, be incorporated as the salt of sweet and sour juice weight 3% while hot, after being cooled to room temperature
Obtain sweet and sour juice；
3) in sweet and sour juice, 5% green tea extract is added；
4) room temperature preservation after sealing, edible after variable color is tasty.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, and extraction time is 100s, adds water
Amount is 30 times of tea quality, microwave power is 200W, cools down and get final product after repeating to extract 2 times.
Embodiment four
A kind of preparation method rich in tea polyphenols bubble Bulbus Allii, comprises the following steps:
1) purple Bulbus Allii peeling, cleans, dries moisture；
2) being contained in the utensil of anhydrous oil-free, pouring no the sweet and sour juice manufacture method described in the sweet and sour juice of garlic tablet into is:
Put in pot after weighing sugar and vinegar in 5:4 ratio and boil, be incorporated as the salt of sweet and sour juice weight 1% while hot, after being cooled to room temperature
Obtain sweet and sour juice；
3) in sweet and sour juice, 3% green tea extract is added；
4) room temperature preservation after sealing, edible after variable color is tasty.
The preparation method of described tea extract is as follows: Folium Camelliae sinensis is carried out micronizing, and extraction time is 60s, adds water
Amount is 10 times of tea quality, microwave power is 100W, cools down and get final product after repeating to extract 2 times.
Test example
And carry out steeping the preparation of Bulbus Allii by the preparation technology using the present embodiment two, and with traditional bubble Bulbus Allii preparation method system
Standby bubble Bulbus Allii, and its insulin secretion facilitation carried out in Mice Islet Cells is carried out stimulation test, this experiment draws, this
The bubble Bulbus Allii stimulation to islet cells compared by the bubble Bulbus Allii of invention so that the secretion of insulin is more, and then can draw, is eaten for a long time
The bubble Bulbus Allii of the present invention has the effect of the blood fat that reduces blood pressure.
Claims (7)
1. the preparation method rich in tea polyphenols bubble Bulbus Allii, it is characterised in that comprise the following steps: 1) garlic peeling, clean, dry in the air
Solid carbon dioxide divides；2) it is contained in the utensil of anhydrous oil-free, poured no the sweet and sour juice of garlic tablet into；3) in sweet and sour juice, add Folium Camelliae sinensis to extract
Thing；4) room temperature preservation after sealing, edible after variable color is tasty.
2. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described Bulbus Allii be purple Bulbus Allii with
One in white garlic.
3. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described tea extract
Preparation method is as follows: Folium Camelliae sinensis is carried out micronizing, extraction time is 60～100s, amount of water is tea quality 10～30
Times, microwave power be 100～200W, cool down and get final product after repeating to extract 2 times.
4. as claimed in claim 3 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described tea is green tea.
5. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described Folium Camelliae sinensis extract
Addition is the 2～5% of sweet and sour juice weight.
6. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that sweet and sour in described sweet and sour juice
Ratio is 5～7:4.
7. as claimed in claim 1 rich in the preparation method of tea polyphenols bubble Bulbus Allii, it is characterised in that described sweet and sour juice also adds
The salt having quality to be 1～3%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693293.5A CN106307268A (en) | 2016-08-19 | 2016-08-19 | Production method of pickled garlic rich in tea polyphenols |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693293.5A CN106307268A (en) | 2016-08-19 | 2016-08-19 | Production method of pickled garlic rich in tea polyphenols |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307268A true CN106307268A (en) | 2017-01-11 |
Family
ID=57744057
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693293.5A Pending CN106307268A (en) | 2016-08-19 | 2016-08-19 | Production method of pickled garlic rich in tea polyphenols |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307268A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858483A (en) * | 2017-04-28 | 2017-06-20 | 李茂兰 | A kind of processing method of sour-sweet radish |
| CN106901277A (en) * | 2017-04-28 | 2017-06-30 | 李茂兰 | A kind of method for producing health care dried sweet potato |
| CN106962853A (en) * | 2017-04-28 | 2017-07-21 | 李茂兰 | The processing method that a kind of green tea flavored steeps garlic |
| CN107048278A (en) * | 2017-04-28 | 2017-08-18 | 李茂兰 | A kind of method for producing health-care steeping ginger |
| CN107048260A (en) * | 2017-04-28 | 2017-08-18 | 李茂兰 | A kind of preparation method of tea perfume dried radish |
| CN107467583A (en) * | 2017-08-09 | 2017-12-15 | 安徽省新旭堂茶业有限公司 | Tea powder dried radish and preparation method thereof |
| CN108783290A (en) * | 2017-04-28 | 2018-11-13 | 唐健发 | A kind of production method of flavor color green pepper |
| CN109567098A (en) * | 2018-12-13 | 2019-04-05 | 深圳和鲜食品科技有限公司 | A kind of brew method of honey garlic |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905186A (en) * | 2015-05-18 | 2015-09-16 | 丽江建红绿色食品开发有限公司 | A garlic processing method |
| CN105394663A (en) * | 2015-11-20 | 2016-03-16 | 务川自治县清香缘植物油食品有限公司 | Rock sugar pickled garlic and preparation method thereof |
-
2016
- 2016-08-19 CN CN201610693293.5A patent/CN106307268A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104905186A (en) * | 2015-05-18 | 2015-09-16 | 丽江建红绿色食品开发有限公司 | A garlic processing method |
| CN105394663A (en) * | 2015-11-20 | 2016-03-16 | 务川自治县清香缘植物油食品有限公司 | Rock sugar pickled garlic and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 夏涛 等: "《茶叶深加工技术》", 28 February 2011, 中国轻工业出版社 * |
| 灯芯绒: "糖醋泡蒜", 《百度 网址为HTTP://WWW.MEISHIJ.NET/ZUOFA/TANGCUPAOSUAN.HTML》 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858483A (en) * | 2017-04-28 | 2017-06-20 | 李茂兰 | A kind of processing method of sour-sweet radish |
| CN106901277A (en) * | 2017-04-28 | 2017-06-30 | 李茂兰 | A kind of method for producing health care dried sweet potato |
| CN106962853A (en) * | 2017-04-28 | 2017-07-21 | 李茂兰 | The processing method that a kind of green tea flavored steeps garlic |
| CN107048278A (en) * | 2017-04-28 | 2017-08-18 | 李茂兰 | A kind of method for producing health-care steeping ginger |
| CN107048260A (en) * | 2017-04-28 | 2017-08-18 | 李茂兰 | A kind of preparation method of tea perfume dried radish |
| CN108783290A (en) * | 2017-04-28 | 2018-11-13 | 唐健发 | A kind of production method of flavor color green pepper |
| CN107467583A (en) * | 2017-08-09 | 2017-12-15 | 安徽省新旭堂茶业有限公司 | Tea powder dried radish and preparation method thereof |
| CN109567098A (en) * | 2018-12-13 | 2019-04-05 | 深圳和鲜食品科技有限公司 | A kind of brew method of honey garlic |
| CN109567098B (en) * | 2018-12-13 | 2021-12-31 | 深圳和鲜食品科技有限公司 | Method for brewing honey garlic |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106307268A (en) | Production method of pickled garlic rich in tea polyphenols | |
| CN103519209A (en) | Production method of instant pork chops | |
| CN104256737A (en) | Chinese chestnut snack food and processing method thereof | |
| CN103564547A (en) | Water-boiled peanut and preparation method thereof | |
| KR20160090664A (en) | A method for preparing dried pork skin chips for snack | |
| CN103798828A (en) | Method for processing instant spicy needle mushroom duck gizzard | |
| KR101956114B1 (en) | Method for manufacturing Skate-Short Rib Soup | |
| CN106036509A (en) | Manufacturing method of tea flavor cured beef | |
| CN109222052A (en) | A kind of thick chilli sauce and preparation method thereof | |
| KR20160147299A (en) | Cooking method of oriental medicine duck stew and oriental medicine duck stew thereof | |
| CN104273293A (en) | Healthcare bean sprout lemon scented tea and preparation method thereof | |
| JP2018535673A (en) | Lactic acid bacteria fermentation whole garlic manufacturing method | |
| KR101518412B1 (en) | The manufacturing method of steamed walleye pollack and steamed walleye pollack thereof | |
| KR102554649B1 (en) | Manufacturing method of the rice for popped rice using jujubes | |
| KR101003563B1 (en) | Method of preparing red ginseng kimchi | |
| CN104012722B (en) | A kind of preserved egg tea and preparation method thereof | |
| CN105361023A (en) | Spicy Nostoc sphaeroides kutz food containing cordyceps militaris and preparation method thereof | |
| CN106962851A (en) | A kind of sour spicy ivy mosses and a making method thereof and preparation method thereof | |
| CN112753996A (en) | Minced garlic chilli sauce and preparation method thereof | |
| CN105454948A (en) | Preparation method for hawthorn fruit juice | |
| KR100814736B1 (en) | Herbal condiment | |
| CN104431934A (en) | Tea-seed oil and meshed garlic condiment | |
| KR101742527B1 (en) | Black sesame, rhynchosia nulubilis and houttuynia cordata are included health supplement food, and manufacturing method thereof | |
| CN107410919A (en) | A kind of spleen benefiting and stimulating the appetite roast duck leg and preparation method thereof | |
| CN108902761A (en) | A kind of Chinese style air-dries the preparation method of Chinese toon sausage |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170111 |