CN106722732A - The processing method of spicy shredded ginger - Google Patents
The processing method of spicy shredded ginger Download PDFInfo
- Publication number
- CN106722732A CN106722732A CN201611051230.6A CN201611051230A CN106722732A CN 106722732 A CN106722732 A CN 106722732A CN 201611051230 A CN201611051230 A CN 201611051230A CN 106722732 A CN106722732 A CN 106722732A
- Authority
- CN
- China
- Prior art keywords
- ginger
- shredded
- salt
- shredded ginger
- parts
- 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
- 241000234314 Zingiber Species 0.000 title claims abstract description 112
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 112
- 235000008397 ginger Nutrition 0.000 title claims abstract description 112
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 42
- 206010033546 Pallor Diseases 0.000 claims abstract description 28
- 238000003860 storage Methods 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000010612 desalination reaction Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 20
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 239000012266 salt solution Substances 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000002773 nucleotide Substances 0.000 claims description 9
- 125000003729 nucleotide group Chemical group 0.000 claims description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 8
- 239000008157 edible vegetable oil Substances 0.000 claims description 7
- 235000019534 high fructose corn syrup Nutrition 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000003556 assay Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 3
- 235000005687 corn oil Nutrition 0.000 claims description 3
- 239000002285 corn oil Substances 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 235000014102 seafood Nutrition 0.000 claims description 3
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 2
- 239000003921 oil Substances 0.000 claims description 2
- 235000019198 oils Nutrition 0.000 claims description 2
- 229910052708 sodium Inorganic materials 0.000 claims description 2
- 239000011734 sodium Substances 0.000 claims description 2
- 240000008574 Capsicum frutescens Species 0.000 claims 3
- 239000000835 fiber Substances 0.000 abstract description 9
- 239000001913 cellulose Substances 0.000 abstract description 6
- 229920002678 cellulose Polymers 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 230000035568 catharsis Effects 0.000 abstract description 3
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 3
- 208000014617 hemorrhoid Diseases 0.000 abstract description 3
- 239000002994 raw material Substances 0.000 abstract description 2
- 241000208293 Capsicum Species 0.000 description 6
- 235000015165 citric acid Nutrition 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 4
- 238000003306 harvesting Methods 0.000 description 4
- 208000003643 Callosities Diseases 0.000 description 2
- 229930091371 Fructose Natural products 0.000 description 2
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 2
- 239000005715 Fructose Substances 0.000 description 2
- 206010020649 Hyperkeratosis Diseases 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
- 235000005822 corn Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000002002 slurry Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000008104 plant cellulose Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000019640 taste Nutrition 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
- A23B7/157—Inorganic compounds
-
- 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
-
- Y—GENERAL 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
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
It is as follows the step of the method the invention discloses a kind of processing method of spicy shredded ginger：Salt marsh section chopping blanching cooling, the filling sterilized storage of desalination draining allotment.Compared to the prior art, it is raw material that shredded ginger uses the new ginger of mid-September results to the processing method of spicy shredded ginger of the invention, and ginger fiber is few, and the peppery degree of ginger is low, and new ginger is stored through salt marsh, extends the validity period of new ginger, and whole year can produce；Softening ginger fiber is played by blanching, the effect of peppery degree is reduced, receives more consumers；Make the range of application of ginger wider, be no longer limited to cook dispensing；Keep the fiber of new ginger complete, it is edible do not get stuck between the teeth on the premise of, be effectively kept the cellulose components of new ginger so that the effects such as shredded ginger has catharsis defaecation, prevents and treats diabetes, prevents and treats hemorrhoid.
Description
Technical field
The present invention relates to the deep process technology field of ginger, specifically a kind of processing method of spicy shredded ginger.
Background technology
The ginger of market sale is all harvested after the Frost's Descent, and the ginger at this moment harvesting is thick due to fiber, and peppery degree is big, its master
It is all to be used to cook as spice to want purposes, and because the ginger fiber for now harvesting is thick, peppery degree is big, and individually edible people are difficult to connect
Receive, people are difficult to swallow when having for cooking the ginger for using；
It is well known that outside the plant cellulose that human body cannot be digested and assimilated is come nutrient for plants by people all the time, plus
Work process can by every means get rid of cellulose.But the cellulose of ginger has catharsis defaecation, prevents and treats diabetes, prevents and treats hemorrhoid etc.
Effect, but existing ginger deep process technology, be all to cause the cellulose of existing ginger can not be by for the purpose of the cellulose for removing ginger
Effectively utilize.
Although the ginger that 1-2 month harvests before the Frost's Descent is small with respect to the ginger fiber finer, peppery degree harvested after the Frost's Descent, if without
PROCESS FOR TREATMENT is crossed, people are still difficult to receive in mouthfeel；The new ginger that 1-2 month harvests before the Frost's Descent is big due to moisture, it is difficult to just
Often storage, is unfavorable for that manufacturing and processing enterprise produces and processes throughout the year, and the process-cycle is very short, is brought to manufacturing enterprise very big tired
It is difficult.
The content of the invention
Technical assignment of the invention is to provide a kind of processing method of spicy shredded ginger.
Technical assignment of the invention realizes in the following manner, as follows the step of the method：
1）Salt marsh：After the new ginger cleaning that 1-2 before the Frost's Descent month is harvested, carried out once with the salt solution of mass percent concentration 20%
Salt marsh, salt marsh is peeled after 1 month, repaired, and secondary salt marsh is carried out with the salt solution of mass percent concentration 20% again after finishing；
2）Section：The good new ginger of salt marsh is cut into ginger splices in uniform thickness along ginger filament direction；
3）Chopping：Ginger splices is cut into the shredded ginger of even width along ginger filament direction；
4）Blanching：Shredded ginger is carried out into blanching in blanching pond, soup drift temperature is 80-90 DEG C, blanching time 3-5 minutes；
5）Cooling, desalination:Shredded ginger after blanching is cooled to 20-30 DEG C in cooling bay, and is purified salt with circulating water；
6）Draining：By shredded ginger draining to surface dry；
7）Allotment:To place shredded ginger mixer in add salt, edible oil, HFCS, monosodium glutamate, the sapidity nucleotide disodium,
Citric acid, capsicum and flavoring essence, are well mixed；
8）It is filling：Deployed shredded ginger is filled into bag, vacuum sealer sealing；
9）It is sterilized：Sterilization is carried out with sterilization kettle, 90-95 DEG C of sterilization temperature sterilizing time 15-20 minutes, is cooled to 20-30 afterwards
℃；
10）Storage：Pack, be finished product, storage after the assay was approved.
Described shredded ginger, salt, edible oil, HFCS, monosodium glutamate, the sapidity nucleotide disodium, citric acid, capsicum and food
Weight with essence is as follows：
100 parts of shredded ginger, salt 20-30 parts, edible oil 5-20 parts, HFCS 2-5 parts, monosodium glutamate 0.5-5 parts, flavour nucleotide two
Sodium 0.2-5 parts, citric acid 0.5-5 parts, capsicum 1-10 parts, flavoring essence 0.01-0.5 parts.
Described edible oil is peanut oil, rapeseed oil, corn oil or olive oil.
Described flavoring essence is meat flavor or seafood essence.
Compared to the prior art the processing method of spicy shredded ginger of the invention, has the advantages that：
1）It is raw material that shredded ginger of the invention uses the new ginger of mid-September results, and ginger fiber is few, and the peppery degree of ginger is low, and new ginger is passed through
Salt marsh is stored, and extends the validity period of new ginger, and whole year can produce；
2）Softening ginger fiber is played by blanching, the effect of peppery degree is reduced, receives more consumers；
3）Make the range of application of ginger wider, be no longer limited to cook dispensing；
4）Keep the fiber of new ginger complete, it is edible do not get stuck between the teeth on the premise of, be effectively kept the cellulose components of new ginger, make
The effects such as obtaining the shredded ginger and there is catharsis defaecation, prevent and treat diabetes, prevent and treat hemorrhoid.
Specific embodiment
Embodiment 1：
The step of processing method of the spicy shredded ginger, is as follows：
1）Salt marsh：After the new ginger cleaning that 1 month before the Frost's Descent is harvested, a salt is carried out with the salt solution of mass percent concentration 20%
Stain, salt marsh is peeled after 1 month, repaired, and secondary salt marsh is carried out with the salt solution of mass percent concentration 20% again after finishing；
2）Section：The good new ginger of salt marsh is cut into ginger splices in uniform thickness along ginger filament direction；
3）Chopping：Ginger splices is cut into the shredded ginger of even width along ginger filament direction；
4）Blanching：Shredded ginger is carried out into blanching in blanching pond, soup drift temperature is 80 DEG C, blanching time 3 minutes；
5）Cooling, desalination:Shredded ginger after blanching is cooled to 20 DEG C in cooling bay, and is purified salt with circulating water；
6）Draining：By shredded ginger draining to surface dry；
7）Allotment:To addition 20kg salt, 5kg peanut oil or olive oil, 2kg high fructose corns in the mixer for placing 100kg shredded gingers
Slurry, 0.5kg monosodium glutamates, 0.2kg the sapidity nucleotide disodiums, 0.5kg citric acids, 1kg capsicums and 0.01kg meat flavors, mixing are equal
It is even；
8）It is filling：Deployed shredded ginger is filled into bag, vacuum sealer sealing；
9）It is sterilized：Sterilization is carried out with sterilization kettle, 90 DEG C of sterilization temperature, sterilizing time 15 minutes is cooled to 20 DEG C afterwards；
10）Storage：Pack, be finished product, storage after the assay was approved.
Embodiment 2：
The step of processing method of the spicy shredded ginger, is as follows：
1）Salt marsh：After the new ginger cleaning that 2 months before the Frost's Descent are harvested, a salt is carried out with the salt solution of mass percent concentration 20%
Stain, salt marsh is peeled after 1 month, repaired, and secondary salt marsh is carried out with the salt solution of mass percent concentration 20% again after finishing；
2）Section：The good new ginger of salt marsh is cut into ginger splices in uniform thickness along ginger filament direction；
3）Chopping：Ginger splices is cut into the shredded ginger of even width along ginger filament direction；
4）Blanching：Shredded ginger is carried out into blanching in blanching pond, soup drift temperature is 90 DEG C, blanching time 5 minutes；
5）Cooling, desalination:Shredded ginger after blanching is cooled to 30 DEG C in cooling bay, and is purified salt with circulating water；
6）Draining：By shredded ginger draining to surface dry；
7）Allotment:To addition 30kg salt, 20kg rapeseed oils, 5kg HFCSs, 5kg tastes in the mixer for placing 100kg shredded gingers
Essence, 5kg the sapidity nucleotide disodiums, 5kg citric acids, 10kg capsicums and 0.5kg seafood essence, are well mixed；
8）It is filling：Deployed shredded ginger is filled into bag, vacuum sealer sealing；
9）It is sterilized：Sterilization is carried out with sterilization kettle, 95 DEG C of sterilization temperature, sterilizing time 20 minutes is cooled to 30 DEG C afterwards；
10）Storage：Pack, be finished product, storage after the assay was approved.
Embodiment 3：
The step of processing method of the spicy shredded ginger, is as follows：
1）Salt marsh：After the new ginger cleaning that 1.5 months before the Frost's Descent are harvested, carried out once with the salt solution of mass percent concentration 20%
Salt marsh, salt marsh is peeled after 1 month, repaired, and secondary salt marsh is carried out with the salt solution of mass percent concentration 20% again after finishing；
2）Section：The good new ginger of salt marsh is cut into ginger splices in uniform thickness along ginger filament direction；
3）Chopping：Ginger splices is cut into the shredded ginger of even width along ginger filament direction；
4）Blanching：Shredded ginger is carried out into blanching in blanching pond, soup drift temperature is 85 DEG C, blanching time 4 minutes；
5）Cooling, desalination:Shredded ginger after blanching is cooled to 25 DEG C in cooling bay, and is purified salt with circulating water；
6）Draining：By shredded ginger draining to surface dry；
7）Allotment:To addition 25kg salt, 12kg corn oils or soya-bean oil, 4kg high fructose corns in the mixer for placing 100kg shredded gingers
Slurry, 3kg monosodium glutamates, 2kg the sapidity nucleotide disodiums, 2kg citric acids, 5kg capsicums and 0.3kg meat flavors, are well mixed；
8）It is filling：Deployed shredded ginger is filled into bag, vacuum sealer sealing；
9）It is sterilized：Sterilization is carried out with sterilization kettle, 93 DEG C of sterilization temperature, sterilizing time 18 minutes is cooled to 25 DEG C afterwards；
10）Storage：Pack, be finished product, storage after the assay was approved.
By specific embodiment above, the those skilled in the art can readily realize the present invention.But should
Work as understanding, the present invention is not limited to above-mentioned several specific embodiments.On the basis of disclosed embodiment, the technology
The technical staff in field can be combined different technical characteristics, so as to realize different technical schemes.
Claims (4)
1. the processing method of spicy shredded ginger, it is characterised in that as follows the step of the method：
1）Salt marsh：After the new ginger cleaning that 1-2 before the Frost's Descent month is harvested, carried out once with the salt solution of mass percent concentration 20%
Salt marsh, salt marsh is peeled after 1 month, repaired, and secondary salt marsh is carried out with the salt solution of mass percent concentration 20% again after finishing；
2）Section：The good new ginger of salt marsh is cut into ginger splices in uniform thickness along ginger filament direction；
3）Chopping：Ginger splices is cut into the shredded ginger of even width along ginger filament direction；
4）Blanching：Shredded ginger is carried out into blanching in blanching pond, soup drift temperature is 80-90 DEG C, blanching time 3-5 minutes；
5）Cooling, desalination:Shredded ginger after blanching is cooled to 20-30 DEG C in cooling bay, and is purified salt with circulating water；
6）Draining：By shredded ginger draining to surface dry；
7）Allotment:To place shredded ginger mixer in add salt, edible oil, HFCS, monosodium glutamate, the sapidity nucleotide disodium,
Citric acid, capsicum and flavoring essence, are well mixed；
8）It is filling：Deployed shredded ginger is filled into bag, vacuum sealer sealing；
9）It is sterilized：Sterilization is carried out with sterilization kettle, 90-95 DEG C of sterilization temperature sterilizing time 15-20 minutes, is cooled to 20-30 afterwards
℃；
10）Storage：Pack, be finished product, storage after the assay was approved.
2. the processing method of spicy shredded ginger according to claim 1, it is characterised in that described shredded ginger, salt, edible
The weight of oil, HFCS, monosodium glutamate, the sapidity nucleotide disodium, citric acid, capsicum and flavoring essence is as follows：
100 parts of shredded ginger, salt 20-30 parts, edible oil 5-20 parts, HFCS 2-5 parts, monosodium glutamate 0.5-5 parts, flavour nucleotide two
Sodium 0.2-5 parts, citric acid 0.5-5 parts, capsicum 1-10 parts, flavoring essence 0.01-0.5 parts.
3. the processing method of spicy shredded ginger according to claim 2, it is characterised in that described edible oil be peanut oil,
Rapeseed oil, corn oil or olive oil.
4. the processing method of spicy shredded ginger according to claim 1, it is characterised in that described flavoring essence is fragrant meat flavour
Essence or seafood essence.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611051230.6A CN106722732A (en) | 2016-11-25 | 2016-11-25 | The processing method of spicy shredded ginger |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611051230.6A CN106722732A (en) | 2016-11-25 | 2016-11-25 | The processing method of spicy shredded ginger |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106722732A true CN106722732A (en) | 2017-05-31 |
Family
ID=58910730
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611051230.6A Pending CN106722732A (en) | 2016-11-25 | 2016-11-25 | The processing method of spicy shredded ginger |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106722732A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887407A (en) * | 2020-07-10 | 2020-11-06 | 成都新繁食品有限公司 | Fermentation-free salting production method for wild shallots and product thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404822A (en) * | 2013-09-03 | 2013-11-27 | 莱芜东兴源食品有限公司 | Method for treating ginger slices and crispy ginger slices produced by method |
| CN104431906A (en) * | 2014-12-16 | 2015-03-25 | 师宗红盈食品有限公司 | Process for preparing pickled shredded ginger |
| CN105166270A (en) * | 2015-08-25 | 2015-12-23 | 铜陵白姜发展有限责任公司 | Making technology of sugared white ginger slices |
-
2016
- 2016-11-25 CN CN201611051230.6A patent/CN106722732A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103404822A (en) * | 2013-09-03 | 2013-11-27 | 莱芜东兴源食品有限公司 | Method for treating ginger slices and crispy ginger slices produced by method |
| CN104431906A (en) * | 2014-12-16 | 2015-03-25 | 师宗红盈食品有限公司 | Process for preparing pickled shredded ginger |
| CN105166270A (en) * | 2015-08-25 | 2015-12-23 | 铜陵白姜发展有限责任公司 | Making technology of sugared white ginger slices |
Non-Patent Citations (1)
| Title |
|---|
| 农业部农民科技教育培训中心等: "《现代薯蓣类蔬菜产业技术》", 30 June 2011, 中国农业大学出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111887407A (en) * | 2020-07-10 | 2020-11-06 | 成都新繁食品有限公司 | Fermentation-free salting production method for wild shallots and product thereof |
| CN111887407B (en) * | 2020-07-10 | 2023-10-17 | 成都新繁食品有限公司 | Fermentation-free salting production method of wild onion and product thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101478547B1 (en) | The method of smoked duck | |
| KR20090097487A (en) | Manufacturing method of freezed packing sweet potato | |
| CN103284172A (en) | Method for preparing rabbit meat strip product | |
| CN102860528A (en) | Method for preparing goose products | |
| KR101916542B1 (en) | Method of producing half-boiled eggs | |
| CN106722732A (en) | The processing method of spicy shredded ginger | |
| CN105029472A (en) | Cooking method of preserved whole Bama miniature pig | |
| KR101785365B1 (en) | Method for manufacturing natural curing solution, and method for processing raw meats using same | |
| CN107212318A (en) | A kind of seasoning charcoal bakes the production technology of bamboo shoot | |
| CN103380893A (en) | Preparation method of spicy mushroom diced meat | |
| KR20200044300A (en) | Method for making of meat broth containing big eye herring | |
| JP2015177779A (en) | Method of producing processed chestnut, and processed chestnut | |
| CN107744103A (en) | A kind of band bone chicken can and its processing method | |
| KR101852119B1 (en) | Method for preparing sailfin sandfish sikhae | |
| CN105942453A (en) | High-calcium locust onion sauce and manufacturing method thereof | |
| CN105266055A (en) | Lentinus edodes-chicken dish bag | |
| KR20170100741A (en) | semi-manufactured refrigeration food and manufacture method | |
| CN105767708A (en) | Pickled pepper flavored bamboo shoot processing method | |
| CN104381938A (en) | Marinating seasoning for processing kelp and method for processing kelp by using marinating seasoning | |
| KR20160099337A (en) | Mushrooms Pickles and Manufacturing Method Thereof | |
| CN104886672A (en) | Original soup chicken liquid and production process thereof | |
| CN108783194A (en) | A kind of preparation method of halogen perfume (or spice) pig ear | |
| CN103393080A (en) | Sipunculus nudus sauce food and manufacturing method thereof | |
| CN103099250B (en) | Ready-to-eat sargassum fusiforme and green soy bean kernel food and process for making same | |
| CN107668542A (en) | Pineapple taste bacon and preparation method thereof |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170531 |
|
| WD01 | Invention patent application deemed withdrawn after publication |