CN106579166A - Pickled pepper flavored freeze-drying lotus root pickled vegetables and making method thereof - Google Patents
Pickled pepper flavored freeze-drying lotus root pickled vegetables and making method thereof Download PDFInfo
- Publication number
- CN106579166A CN106579166A CN201611006866.9A CN201611006866A CN106579166A CN 106579166 A CN106579166 A CN 106579166A CN 201611006866 A CN201611006866 A CN 201611006866A CN 106579166 A CN106579166 A CN 106579166A
- Authority
- CN
- China
- Prior art keywords
- parts
- pickled
- drying
- freeze
- lotus root
- 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
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 9
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 title abstract description 8
- 238000004108 freeze drying Methods 0.000 title abstract description 7
- 235000002566 Capsicum Nutrition 0.000 title abstract 4
- 239000006002 Pepper Substances 0.000 title abstract 4
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 4
- 235000017804 Piper guineense Nutrition 0.000 title abstract 4
- 244000203593 Piper nigrum Species 0.000 title abstract 4
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title description 5
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 30
- 239000004310 lactic acid Substances 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 15
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 229940036811 bone meal Drugs 0.000 claims abstract description 9
- 239000002374 bone meal Substances 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 5
- 229920002261 Corn starch Polymers 0.000 claims abstract description 5
- 244000269722 Thea sinensis Species 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 5
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 5
- 239000008120 corn starch Substances 0.000 claims abstract description 5
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 5
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 5
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 5
- 235000021110 pickles Nutrition 0.000 claims description 20
- 238000001035 drying Methods 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 9
- 238000000859 sublimation Methods 0.000 claims description 9
- 230000008022 sublimation Effects 0.000 claims description 9
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 239000000843 powder Substances 0.000 claims description 4
- 239000002994 raw material Substances 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 241000209051 Saccharum Species 0.000 claims description 2
- 238000005507 spraying Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 244000179684 Passiflora quadrangularis Species 0.000 abstract 1
- 235000011266 Passiflora quadrangularis Nutrition 0.000 abstract 1
- 244000046146 Pueraria lobata Species 0.000 abstract 1
- 235000010575 Pueraria lobata Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 230000001055 chewing effect Effects 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 235000009566 rice Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 3
- VTYYLEPIZMXCLO-UHFFFAOYSA-L Calcium carbonate Chemical compound [Ca+2].[O-]C([O-])=O VTYYLEPIZMXCLO-UHFFFAOYSA-L 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 210000000582 semen Anatomy 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 229910000019 calcium carbonate Inorganic materials 0.000 description 1
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 description 1
- 239000001527 calcium lactate Substances 0.000 description 1
- 229960002401 calcium lactate Drugs 0.000 description 1
- 235000011086 calcium lactate Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000003204 osmotic effect Effects 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001835 salubrious effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 230000004083 survival effect Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
- A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
- A23B7/154—Organic compounds; Microorganisms; Enzymes
-
- 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 invention discloses pickled pepper flavored freeze-drying lotus root pickled vegetables. The pickled pepper flavored freeze-drying lotus root pickled vegetables are made from, 400-420 parts of lotus roots, 10-11 parts of glutinous rice, 10-11 parts of grenadine juice, 3-4 parts of kudzuvine roots, 1-2 parts of stigmas of corn, 4-5 parts of folium mori, 16-18 parts of salt, 8-9 parts of white granulated sugar, 4-5 parts of lactic acid bacteria, 8-10 parts of bone meal, 20-21 parts of pickled pepper, 0.5-0.6 part of trehalose, 0.9-1 part of sodium glutamate, 1-1.2 parts of corn starch and 0.3-0.4 part of tea polyphenol. The freeze-drying lotus root pickled vegetables are good in reconstitution property and attractive in color, has the special flavor of lotus roots, is good in chewing mouthfeel and crispy and tender in texture, contains various Chinese herbal medicine components and has the effects of lowering pressure.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of pickled chilli flavor lyophilizing Rhizoma Nelumbiniss Pickles and its preparation side
Method.
Background technology
Pickles are a kind of popular traditional lactate fermentation vegetable products with long history, and it is with fresh vegetabless as original
Material, is penetrated into inside vegetable tissue using the Sal of low concentration, to reduce its water activity, improves its osmotic pressure.Pickles are used as one
Kind of unique fermented food, with the consumption that tender crisp, salubrious good to eat, the greasy appetizing of the solution quality of its fresh perfume attracts lot of domestic and foreign
Person, commonly used to take in substantial amounts of Lactobacillus and lactic acid bacteria metabolite, it has regulating intestinal canal microecological balance, drop
The health cares such as low cholesterol, raising immunity of organisms.The pickled vegetable product sold in the market, in order to prevent in storage process
The relaying disadvantageous changes such as supervention ferment and aerogenesis swollen bag, extend the shelf life frequently with high temperature sterilization, cause the health care of Pickles
It is greatly reduced.Vacuum lyophilization is the advanced technology in food drying industry, is had a clear superiority, to various in freeze-drying process
Nutrient loss is few, is applied to Pickles, and the lyophilizing Pickles for developing efficient lactic acid bacterium vigor have broad prospects.《Keep
The lyophilizing Pickles technical study of lactic bacteria activity》Author is with Semen vignae sinensiss as raw material in one text, and through pickling, lyophilization has been made and contained
There are the bubble Semen vignae sinensiss of enough viable lactic acid bacterias, but it also has the pH in curing process and declines specific surface area great Yi after fast, drying
Oxidized problem.
The content of the invention
The object of the invention is exactly to make up the defect of prior art, there is provided a kind of pickled chilli flavor lyophilizing Rhizoma Nelumbiniss Pickles and its
Preparation method.
The present invention is achieved by the following technical solutions：
A kind of pickled chilli flavor lyophilizing Rhizoma Nelumbiniss Pickles, are prepared by the raw materials in：
It is Rhizoma Nelumbiniss 400-420, Oryza glutinosa 10-11, Sucus Granati 10-11, Radix Puerariae 3-4, Stigma Maydis 1-2, Folium Mori 4-5, Sal 16-18, white
Saccharum Sinensis Roxb. 8-9, lactic acid bacteria 4-5, bone meal 8-10, bubble green pepper 20-21, trehalose 0.5-0.6, sodium glutamate 0.9-1, corn starch 1-
1.2nd, tea polyphenols 0.3-0.4.
The preparation method of described pickled chilli flavor lyophilizing Rhizoma Nelumbiniss Pickles, comprises the following steps：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Jing sprayings on Radix Puerariae, Stigma Maydis, Folium Mori
Powder is made in drying, obtains Chinese medicine powder；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, in being then charged into pickle jar, add white sugar, bubble green pepper, bone meal
Mixing is mixed thoroughly, adds saline solution, accesses lactic acid bacteria, is taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Oryza glutinosa is stir-fried, plus Sucus Granati is ground, filter cleaner, collects filtrate；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
It is an advantage of the invention that：The lyophilizing Rhizoma Nelumbiniss Pickles rehydration of the present invention is good, and color and luster is attractive in appearance, holds the distinctive perfume (or spice) of Rhizoma Nelumbiniss
Taste, entrance chewiness is good, and quality is tender and crisp, and Rhizoma Nelumbiniss carry out microwave treatment before pickling, it is possible to decrease the activity of nitrate reductase, subtracts
The growing amount of few nitrite during the fermentation, makes that the Pickles of the present invention are more healthy, and Rhizoma Nelumbiniss with the addition of during the fermentation
Bone meal, the Calcium Carbonate in bone meal can generate calcium lactate with lactic acid reaction, delay the decline of fermentation system pH, it is to avoid lactic acid bacteria mistake
It is early to be suppressed by high intensity sour environment, lactic acid production is improved, the trehalose of addition, sodium glutamate, corn starch can be dry in freezing
Lactic acid bacteria is protected during dry, the survival rate of lactic acid bacteria is improved, because through lyophilizing, Rhizoma Nelumbiniss are in loose porous sponge structure, than
Surface area is big, is easily oxidized, and the tea polyphenols of addition can play antioxidative effect, additionally, the present invention containing various Chinese herbal medicine into
Point, there is blood pressure lowering.
Specific embodiment
A kind of pickled chilli flavor lyophilizing Rhizoma Nelumbiniss Pickles, by following weight portion（Kilogram）Raw material make：
Rhizoma Nelumbiniss 400, Oryza glutinosa 10, Sucus Granati 10, Radix Puerariae 3, Stigma Maydis 1, Folium Mori 4, Sal 16, white sugar 8, lactic acid bacteria 4, bone meal 8,
Bubble green pepper 20, trehalose 0.5, sodium glutamate 0.9, corn starch 1, tea polyphenols 0.3.
The preparation method of described pickled chilli flavor lyophilizing Rhizoma Nelumbiniss Pickles, comprises the following steps：
（1）5 times of water is added to be cooked by slow fire 40 minutes on Radix Puerariae, Stigma Maydis, Folium Mori, filter cleaner, gained filtrate is spray-dried
Powder is made, Chinese medicine powder is obtained；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, in being then charged into pickle jar, add white sugar, bubble green pepper, bone meal
Mixing is mixed thoroughly, adds saline solution, accesses lactic acid bacteria, is taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Oryza glutinosa is stir-fried, plus Sucus Granati is ground, filter cleaner, collects filtrate；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
Claims (2)
1. a kind of pickled chilli flavor lyophilizing Rhizoma Nelumbiniss Pickles, are prepared by the raw materials in：
It is Rhizoma Nelumbiniss 400-420, Oryza glutinosa 10-11, Sucus Granati 10-11, Radix Puerariae 3-4, Stigma Maydis 1-2, Folium Mori 4-5, Sal 16-18, white
Saccharum Sinensis Roxb. 8-9, lactic acid bacteria 4-5, bone meal 8-10, bubble green pepper 20-21, trehalose 0.5-0.6, sodium glutamate 0.9-1, corn starch 1-
1.2nd, tea polyphenols 0.3-0.4.
2. the preparation method of pickled chilli flavor lyophilizing Rhizoma Nelumbiniss Pickles according to claim 1, it is characterised in that including following step
Suddenly：
（1）5-6 times of water is added to be cooked by slow fire 40-50 minutes, filter cleaner, gained filtrate Jing sprayings on Radix Puerariae, Stigma Maydis, Folium Mori
Powder is made in drying, obtains Chinese medicine powder；
（2）Sal is configured to into the saline that concentration is 4%, saline solution is obtained, it is standby；By lotus root washing, peeling, section, gained Rhizoma Nelumbiniss
Piece microwave treatment 20 seconds under conditions of microwave power is 450W, in being then charged into pickle jar, add white sugar, bubble green pepper, bone meal
Mixing is mixed thoroughly, adds saline solution, accesses lactic acid bacteria, is taken out carrot piece after 7 days in 30 DEG C of bottom fermentations；
（3）Oryza glutinosa is stir-fried, plus Sucus Granati is ground, filter cleaner, collects filtrate；
（4）By step（2）Resulting material takes out sabot, adds step（1）、（3）Resulting material and leftover materials mixing are mixed thoroughly, are sent
Enter freeze dryer, pre-freeze is carried out at -35 DEG C, sublimation drying, wherein sublimation drying are carried out when material center temperature reaches -18 DEG C
Plate temperature is 30 DEG C, and sublimation drying pressure is 51Pa, then carries out parsing-desiccation, and parsing-desiccation plate temperature is 35 DEG C, parsing-desiccation pressure
Power is 96Pa, then resulting material is packed, and is obtained final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006866.9A CN106579166A (en) | 2016-11-16 | 2016-11-16 | Pickled pepper flavored freeze-drying lotus root pickled vegetables and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611006866.9A CN106579166A (en) | 2016-11-16 | 2016-11-16 | Pickled pepper flavored freeze-drying lotus root pickled vegetables and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579166A true CN106579166A (en) | 2017-04-26 |
Family
ID=58590010
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611006866.9A Pending CN106579166A (en) | 2016-11-16 | 2016-11-16 | Pickled pepper flavored freeze-drying lotus root pickled vegetables and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579166A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751354A (en) * | 2017-10-30 | 2018-03-06 | 张艳群 | A kind of lotus root point freeze-drying method |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN104855901A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Tuber mustard pickle with lemon vinegar sour |
-
2016
- 2016-11-16 CN CN201611006866.9A patent/CN106579166A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757459A (en) * | 2015-04-04 | 2015-07-08 | 天津农学院 | Crisp lotus root slice and preparation method of crisp lotus root slice |
| CN104855901A (en) * | 2015-05-14 | 2015-08-26 | 蚌埠市楠慧川味食品厂 | Tuber mustard pickle with lemon vinegar sour |
Non-Patent Citations (2)
| Title |
|---|
| 张少颖: "不同处理方法对泡菜发酵过程中亚硝酸盐含量的影响", 《中国食品学报》 * |
| 胡俊: "保持乳酸菌活性的冻干泡菜工艺研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107751354A (en) * | 2017-10-30 | 2018-03-06 | 张艳群 | A kind of lotus root point freeze-drying method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101984859B (en) | Method for preparing fish-and-rice mixed breaded fish sticks by using microorganism leavening agent | |
| CN103243036B (en) | Preparation method for purely-natural yeast powder | |
| CN102187997B (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN104152354A (en) | Compound probiotics as well as production process and application thereof to leavening agent | |
| KR101148472B1 (en) | The black garlic powder and its a method, a use | |
| KR102126013B1 (en) | Manufacturing method macaron using rice flour and macaron using rice flour manufactured by the same | |
| CN104522817B (en) | A kind of witloof fermented product and preparation method thereof | |
| CN104397637A (en) | Method for preparing pickled guncus via fermentation of direct vat composite lactic acid bacteria | |
| CN106579168A (en) | Cumin freeze-dried lotus root pickled vegetable and preparation method thereof | |
| CN106213454B (en) | Making method of sturgeon bone paste mayonnaise | |
| CN105053767A (en) | Preparation method of nutrient coconut milk fruits | |
| JP2000032909A (en) | Food for improving digestion and absorption by environmental improvement caused by enteric microbe | |
| CN102210434A (en) | Mango powder and preparation method thereof | |
| KR102124781B1 (en) | Manufacturing method macaron using barley shoot and macaron using barley shoot manufactured by the same | |
| CN106579166A (en) | Pickled pepper flavored freeze-drying lotus root pickled vegetables and making method thereof | |
| KR101436394B1 (en) | Method for preparing the fermented jujube and it's product | |
| CN105505669A (en) | Production method of sticky rice-snow pear rice wine | |
| CN106551320A (en) | A kind of sweet and sour lyophilizing Rhizoma Nelumbiniss Pickles and preparation method thereof | |
| CN107279709A (en) | A kind of preparation method of stirfried bean curd in hot sauce fillings and other fillings liquid nitrogen flash freezer fermented glutinous rice Chinese yam steamed dumpings | |
| KR102014442B1 (en) | A method for preparation of seaweed fulvescens snack containing fermented glutinous rice and opuntia humifusa | |
| CN106579167A (en) | Spicy freeze-dried lotus root pickle and preparation method thereof | |
| KR20020037004A (en) | The freeze drying soloid uncooked food and manufacturing method thereof | |
| KR101711334B1 (en) | Method of preparing for onion fermented | |
| CN104719816B (en) | A kind of method of pickles fast-ripenin | |
| Ayad | Survival and viability of freeze/spray-dried Lactobacillus ssp. grown in date palm (Phoenix dactylifera L.) Base Medium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for 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: 20170426 |