CN106983111A - Luzhou-flavor pickle production method - Google Patents
Luzhou-flavor pickle production method Download PDFInfo
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- CN106983111A CN106983111A CN201710381678.2A CN201710381678A CN106983111A CN 106983111 A CN106983111 A CN 106983111A CN 201710381678 A CN201710381678 A CN 201710381678A CN 106983111 A CN106983111 A CN 106983111A
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- water
- celery
- radish
- pickles
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- 235000021110 pickles Nutrition 0.000 title claims abstract description 86
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 87
- 240000007087 Apium graveolens Species 0.000 claims abstract description 51
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 51
- 235000010591 Appio Nutrition 0.000 claims abstract description 51
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 48
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 15
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 15
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 15
- 239000011425 bamboo Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000002360 preparation method Methods 0.000 claims abstract description 6
- 238000004321 preservation Methods 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- 241000220259 Raphanus Species 0.000 claims description 45
- 240000002234 Allium sativum Species 0.000 claims description 10
- 235000002566 Capsicum Nutrition 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 235000004611 garlic Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 235000019991 rice wine Nutrition 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 10
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 9
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 4
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 10
- 230000003472 neutralizing effect Effects 0.000 abstract description 10
- 230000000694 effects Effects 0.000 abstract description 6
- 230000007547 defect Effects 0.000 abstract description 5
- 239000003053 toxin Substances 0.000 abstract description 5
- 231100000765 toxin Toxicity 0.000 abstract description 5
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 abstract description 4
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 abstract description 4
- 235000020930 dietary requirements Nutrition 0.000 abstract description 4
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 abstract description 4
- 244000088415 Raphanus sativus Species 0.000 abstract 3
- 241001330002 Bambuseae Species 0.000 description 10
- 238000000034 method Methods 0.000 description 7
- 241000234314 Zingiber Species 0.000 description 6
- 210000004369 blood Anatomy 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 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 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 208000001431 Psychomotor Agitation Diseases 0.000 description 1
- 206010038743 Restlessness Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000003905 agrochemical Substances 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- -1 carrotene Proteins 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002955 isolation Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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 invention discloses Luzhou-flavor pickle production method, it is raw material with radish and celery, radish, celery pickles are produced by Feedstock treating, pickle jar processing, female water preparation, the making of pickles, the preservation of pickles this five step, pickles crisp texture, taste mellowness, compensate for radish, the defect for the inadequate mellowness of pickles taste that celery is made, the effect of the toxin of neutralizing nitrite can be neutralized using the rosin contained in bamboo salt simultaneously, to neutralize the nitrite produced in neutralizing pickles, eat pickles more healthy, meet the dietary requirements of modern health of people.
Description
Technical field
The present invention relates to pickle production technical field, specially Luzhou-flavor pickle production method.
Background technology
Radish is a kind of important main road vegetables of China, and there is plantation all parts of the country, can cultivate in the four seasons, year-round supply, production and marketing
Amount is also very big, and due to the raising of living standards of the people, the change of consumption habit, scientific and technical prosperity, off-season cultivation also has
Developed, using the difference of alpine climate, heliogreenhouse and the large, medium and small canopy corresponding cultivation of plastics are realized in radish time-out order
City, is welcome by consumers in general very much.
Celery is rich in protein, carbohydrate, carrotene, B family vitamin, calcium, phosphorus, iron, sodium etc., meanwhile, with flat
Liver and clearing heat, expelling wind and removing dampness, relieving restlessness detumescence, cooling blood and hemostasis, detoxify facilitaing lung, stomach invigorating profit blood, gut purge is convenient, moistens the lung and relieve the cough, reduce blood
The calm effect of pressure, brain tonic, often eats celery, especially eats leaf of Herba Apii graveolentis, all highly beneficial to preventing hypertension, artery sclerosis etc.,
And have auxiliary therapeutic action.
Radish and celery pickle pickles together, crisp texture, fragrant taste, but nitrite in cure foods contains
Amount is higher, is eaten for a long time and the body of people is harmful to, while the inadequate mellowness of pickles taste that radish and celery are pickled, reduces pickles
Overall mouthfeel, in order to solve the above problems, we have proposed Luzhou-flavor pickle production method.
The content of the invention
It is an object of the invention to provide Luzhou-flavor pickle production method, with asking for solving to propose in above-mentioned background technology
Topic.
To achieve the above object, the present invention provides following technical scheme：Luzhou-flavor pickle production method, described Luzhou-flavor
Pickle production method is using radish and celery as raw material, and described preparation method is comprised the following steps that：
First step Feedstock treating：
（1）The fresh radish of selection and celery, the palpus on radish surface is pruned with knife, the leaf of celery is removed, the stem of celery is left,
The radish handled well and celery clear water are rinsed twice, radish and celery 2 hours is soaked using cold water, takes out the radish after cleaning
Shady place is placed on celery to dry；
（2）It is 4~6 centimetres that radish after being dried with hilt, which is cut into length, and width is 1.5~2 centimetres, is highly 1.5~2 lis
Celery after drying, is cut into 4~6 centimetres bar-shaped by the strip of rice；
The processing of second step pickle jar：
Pickle jar is cleaned using clear water, is cleaned repeatedly twice, the alcohol of 70%~75% concentration is added in pickle jar, pickles are rocked
Altar, makes alcohol flow through whole pickle jar, pours out addition boiling water after alcohol and rinses repeatedly twice；
The preparation of 3rd step mother's water：
In pickle jar add 1/3rd cold water, in cold water add white wine, yellow rice wine, bamboo salt, capsicum, ginger, garlic and
Chinese prickly ash；
The making of 4th step pickles：
The radish and celery handled well are poured into the pickle jar equipped with female water, female water was not had radish and celery just, uses hand
Raw material in the female water of stirring, is sufficiently mixed the condiment in radish, celery and female water；
The preservation of 5th step pickles：
Altar lid is covered on pickle jar, cold water is inserted in the groove around altar lid, water seal is carried out to pickle jar.
It is preferred that, the temperature of the cold water of the immersion radish and celery is 10~15 degrees Celsius.
It is preferred that, the white wine, the addition of yellow rice wine with for make female water plain boiled water weight than respectively 12%~
18%, 10%~18%, the addition of the bamboo salt with for make female water plain boiled water weight ratio be 25%, capsicum, ginger, garlic and
The weight ratio respectively 0.6%, 0.4%, 0.5% and 0.2% of plain boiled water of the addition of Chinese prickly ash with being used for making female water.
Compared with prior art, the beneficial effects of the invention are as follows：The present invention devises Luzhou-flavor pickle production method, passes through
Radish that above method step is made, celery pickles crisp texture, taste mellowness compensate for radish, the pickles that celery is made
The defect of the inadequate mellowness of taste, while the effect of the toxin of neutralizing nitrite can be neutralized using the rosin contained in bamboo salt,
To neutralize the nitrite produced in neutralizing pickles, eat pickles more healthy, meet the diet need of modern health of people
Ask.
Brief description of the drawings
Fig. 1 is method and step flow chart of the invention.
Embodiment
Below in conjunction with specific embodiment, the present invention is described further, but protection scope of the present invention is not limited to
This.
Embodiment 1：
Luzhou-flavor pickle production method, described method is used as raw material, described Luzhou-flavor pickle production side using radish and celery
Method is comprised the following steps that：
First step Feedstock treating：
（1）The fresh radish of selection and celery, the palpus on radish surface is pruned with knife, the leaf of celery is removed, the stem of celery is left,
The radish handled well and celery clear water are rinsed twice, radish and celery 2 hours is soaked using cold water, takes out the radish after cleaning
With celery shady place is placed on to dry, it is ensured that raw material it is clean；
（2）It is 4~6 centimetres that radish after being dried with hilt, which is cut into length, and width is 1.5~2 centimetres, is highly 1.5~2 lis
The strip of rice, is cut into the celery after drying 4~6 centimetres of rod, is cut into strip and facilitates the tasty of curing process；
The processing of second step pickle jar：
Pickle jar is cleaned using clear water, is cleaned repeatedly twice, the alcohol of 70%~75% concentration is added in pickle jar, pickles are rocked
Altar, makes alcohol flow through whole pickle jar, pours out addition boiling water after alcohol and rinses repeatedly twice, gives pickle jar antivirus, it is ensured that pickles
Amount of bacteria in altar is few enough, reduces the possibility that pickles break down；
The preparation of 3rd step mother's water：
In pickle jar add 1/3rd cold water, in cold water add white wine, yellow rice wine, bamboo salt, capsicum, ginger, garlic and
Chinese prickly ash；
The making of 4th step pickles：
The radish and celery handled well are poured into the pickle jar equipped with female water, female water was not had radish and celery just, utilizes
Female water isolation pickles and air, reduce oxidation of the air to pickles, and the raw material in female water is stirred with hand, make radish, celery and
Condiment in female water is sufficiently mixed；
The preservation of 5th step pickles：
Altar lid is covered on pickle jar, cold water is inserted in the groove around altar lid, water seal is carried out to pickle jar, it is to avoid be outside
Air is entered in pickle jar.
Specifically, the temperature of the cold water of the immersion radish and celery is 10~15 degrees Celsius, is soaked using cold water
The agricultural chemicals on radish and celery surface can be removed, pickles is eaten and feels more relieved.
Specifically, the weight ratio respectively 12% of the plain boiled water of the white wine, the addition of yellow rice wine with being used for making female water
~18%, 10%~18%, the weight ratio of plain boiled water of the addition of the bamboo salt with being used for making female water is 25%, capsicum, ginger, garlic
Weight ratio with the addition and the plain boiled water for making female water of Chinese prickly ash is respectively 0.6%, 0.4%, 0.5% and 0.2%.
It is raw material with radish and celery, the radish produced by above-mentioned steps method, celery pickles, pickles mouthfeel are felt well
Crisp, taste mellowness compensate for radish, the defect for the inadequate mellowness of pickles taste that celery is made, while utilizing the pine contained in bamboo salt
Perfume (or spice) can neutralize the effect of the toxin of neutralizing nitrite, to neutralize the nitrite produced in neutralizing pickles, eat pickles
Get up more healthy, meet the dietary requirements of modern health of people.
Embodiment 2：
Difference with the 1st kind of embodiment is：The weight of the plain boiled water of the white wine, the addition of yellow rice wine with being used for making female water
Than being respectively 12% and 10%, the addition of the bamboo salt with being 25% for the weight ratio that makes the plain boiled water of female water, capsicum, ginger,
The weight ratio of the addition of garlic and Chinese prickly ash and the plain boiled water for making female water is respectively 0.6%, 0.4%, 0.5% and 0.2%.
Compared with Example 1, taste is salubriouser for embodiment 2, meets the demand of the crowd of light taste, compensate for radish,
The defect for the inadequate mellowness of pickles taste that celery is made, while neutralizing nitrite can be neutralized using the rosin contained in bamboo salt
Toxin effect, to neutralize the nitrite that produces in neutralizing pickles, eat pickles more healthy, meet modern people
The dietary requirements of health.
Embodiment 3：
Difference with the 1st kind of embodiment is：The weight of the plain boiled water of the white wine, the addition of yellow rice wine with being used for making female water
Than being respectively 18% and 18%, the addition of the bamboo salt with being 25% for the weight ratio that makes the plain boiled water of female water, capsicum, ginger,
The weight ratio of the addition of garlic and Chinese prickly ash and the plain boiled water for making female water is respectively 0.6%, 0.4%, 0.5% and 0.2%.
The pickles compared with Example 1 of embodiment 3, taste is denseer, meets the demand of the heavier crowd of taste, compensate for
The defect for the inadequate mellowness of pickles taste that radish, celery are made, while neutralizing nitrous can be neutralized using the rosin contained in bamboo salt
The effect of the toxin of hydrochlorate, to neutralize the nitrite produced in neutralizing pickles, eats pickles more healthy, meets modern
The dietary requirements of health of people.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (5)
1. Luzhou-flavor pickle production method, it is characterised in that：Described Luzhou-flavor pickle production method is used as original using radish and celery
Material, described preparation method is comprised the following steps that：
First step Feedstock treating：
（1）The fresh radish of selection and celery, the palpus on radish surface is pruned with knife, the leaf of celery is removed, the stem of celery is left,
The radish handled well and celery clear water are rinsed twice, radish and celery 2 hours is soaked using cold water, takes out the radish after cleaning
Shady place is placed on celery to dry；
（2）It is 4~6 centimetres that radish after being dried with hilt, which is cut into length, and width is 1.5~2 centimetres, is highly 1.5~2 lis
Celery after drying, is cut into 4~6 centimetres bar-shaped by the strip of rice；
The processing of second step pickle jar：
Pickle jar is cleaned using clear water, is cleaned repeatedly twice, the alcohol of 70%~75% concentration is added in pickle jar, pickles are rocked
Altar, makes alcohol flow through whole pickle jar, pours out addition boiling water after alcohol and rinses repeatedly twice；
The preparation of 3rd step mother's water：
In pickle jar add 1/3rd cold water, in cold water add white wine, yellow rice wine, bamboo salt, capsicum, ginger, garlic and
Chinese prickly ash；
The making of 4th step pickles：
The radish and celery handled well are poured into the pickle jar equipped with female water, female water was not had radish and celery just, uses hand
Raw material in the female water of stirring, is sufficiently mixed the condiment in radish, celery and female water；
The preservation of 5th step pickles：
Altar lid is covered on pickle jar, cold water is inserted in the groove around altar lid, water seal is carried out to pickle jar.
2. Luzhou-flavor pickle production method according to claim 1, it is characterised in that：It is described immersion radish and celery it is cool
The temperature of water is 10~15 degrees Celsius.
3. Luzhou-flavor pickle production method according to claim 1, it is characterised in that：The addition of the white wine, yellow rice wine
With for the weight ratio respectively 12%~18%, 10%~18% for the plain boiled water for making female water, the addition of the bamboo salt is with being used for
The weight ratio for making the plain boiled water of female water is 25%, capsicum, ginger, the addition of garlic and Chinese prickly ash with for making the plain boiled water of female water
Weight ratio respectively 0.6%, 0.4%, 0.5% and 0.2%.
4. Luzhou-flavor pickle production method according to claim 1, it is characterised in that：The addition of the white wine, yellow rice wine
With for the weight ratio respectively 12% and 10% for the plain boiled water for making female water, the addition of the bamboo salt with for making female water
The weight ratio of plain boiled water is 25%, capsicum, ginger, the addition of garlic and Chinese prickly ash with for the weight score for the plain boiled water for making female water
Wei 0.6%, 0.4%, 0.5% and 0.2%.
5. Luzhou-flavor pickle production method according to claim 1, it is characterised in that：The addition of the white wine, yellow rice wine
With for the weight ratio respectively 18% and 18% for the plain boiled water for making female water, the addition of the bamboo salt with for making female water
The weight ratio of plain boiled water is 25%, capsicum, ginger, the addition of garlic and Chinese prickly ash with for the weight score for the plain boiled water for making female water
Wei 0.6%, 0.4%, 0.5% and 0.2%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710381678.2A CN106983111A (en) | 2017-05-26 | 2017-05-26 | Luzhou-flavor pickle production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710381678.2A CN106983111A (en) | 2017-05-26 | 2017-05-26 | Luzhou-flavor pickle production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106983111A true CN106983111A (en) | 2017-07-28 |
Family
ID=59419831
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710381678.2A Pending CN106983111A (en) | 2017-05-26 | 2017-05-26 | Luzhou-flavor pickle production method |
Country Status (1)
| Country | Link |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125168A (en) * | 2017-12-27 | 2018-06-08 | 高翔 | Ternip leek caraway and preparation method thereof |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989128A (en) * | 2014-06-03 | 2014-08-20 | 蔡萍 | Pickled vegetable with good mouthfeel and novel preparation method of pickled vegetable |
| CN104839599A (en) * | 2015-05-15 | 2015-08-19 | 中国农业大学 | Preparation method of high-quality low-salt pickles |
| CN105249365A (en) * | 2015-11-27 | 2016-01-20 | 四川东坡中国泡菜产业技术研究院 | Method for inhibiting pickled vegetables from mildewing |
| CN105360776A (en) * | 2014-08-28 | 2016-03-02 | 重庆鸿谦农业开发有限责任公司 | Celery pickle and preparing method thereof |
-
2017
- 2017-05-26 CN CN201710381678.2A patent/CN106983111A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103989128A (en) * | 2014-06-03 | 2014-08-20 | 蔡萍 | Pickled vegetable with good mouthfeel and novel preparation method of pickled vegetable |
| CN105360776A (en) * | 2014-08-28 | 2016-03-02 | 重庆鸿谦农业开发有限责任公司 | Celery pickle and preparing method thereof |
| CN104839599A (en) * | 2015-05-15 | 2015-08-19 | 中国农业大学 | Preparation method of high-quality low-salt pickles |
| CN105249365A (en) * | 2015-11-27 | 2016-01-20 | 四川东坡中国泡菜产业技术研究院 | Method for inhibiting pickled vegetables from mildewing |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108125168A (en) * | 2017-12-27 | 2018-06-08 | 高翔 | Ternip leek caraway and preparation method thereof |
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Application publication date: 20170728 |