CN107006812A - A kind of instant Moringa pickles - Google Patents
A kind of instant Moringa pickles Download PDFInfo
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- CN107006812A CN107006812A CN201710325196.5A CN201710325196A CN107006812A CN 107006812 A CN107006812 A CN 107006812A CN 201710325196 A CN201710325196 A CN 201710325196A CN 107006812 A CN107006812 A CN 107006812A
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- moringa
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- 235000011347 Moringa oleifera Nutrition 0.000 title claims abstract description 84
- 235000021110 pickles Nutrition 0.000 title claims abstract description 50
- 241000220215 Moringa Species 0.000 title claims abstract 35
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000019634 flavors Nutrition 0.000 claims abstract description 19
- 238000002156 mixing Methods 0.000 claims abstract description 16
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 10
- 239000012530 fluid Substances 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 238000004806 packaging method and process Methods 0.000 claims abstract description 5
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 4
- 206010033546 Pallor Diseases 0.000 claims abstract description 4
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 4
- 239000004927 clay Substances 0.000 claims abstract description 4
- 238000012856 packing Methods 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 239000000843 powder Substances 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical class [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims description 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000002773 nucleotide Substances 0.000 claims description 12
- 125000003729 nucleotide group Chemical group 0.000 claims description 12
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 7
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 244000056139 Brassica cretica Species 0.000 claims description 6
- 235000003351 Brassica cretica Nutrition 0.000 claims description 6
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 6
- 244000000626 Daucus carota Species 0.000 claims description 6
- 235000002767 Daucus carota Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 235000010460 mustard Nutrition 0.000 claims description 6
- 235000020097 white wine Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000062793 Sorghum vulgare Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000008989 cinnamomi cortex Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 239000008187 granular material Substances 0.000 claims description 3
- 235000021552 granulated sugar Nutrition 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 235000019713 millet Nutrition 0.000 claims description 3
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 3
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 2
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000008960 ketchup Nutrition 0.000 claims 1
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000001497 healthy food Nutrition 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 238000000034 method Methods 0.000 abstract 1
- 244000179886 Moringa oleifera Species 0.000 description 50
- 229940073490 sodium glutamate Drugs 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 208000004262 Food Hypersensitivity Diseases 0.000 description 2
- 206010016946 Food allergy Diseases 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 208000028185 Angioedema Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010015150 Erythema Diseases 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000002052 anaphylactic effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 235000020932 food allergy Nutrition 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000007803 itching Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 235000013618 yogurt Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Seasonings (AREA)
Abstract
The instant Moringa pickles of the present invention, gather and clean through Moringa, clay bubble altar is fermented, mixed, packaging and sterilization process are obtained.Wherein：By 50 70 parts of the fresh Moringa of mass fraction, 5 30 parts of vegetables auxiliary material, 100 200 parts of zymotic fluid enters Tao Tan fermentations；Fermentation Moringa is cut into 1 3cm sections, by 80 100 parts of the pickled Moringa of mass fraction, and 10 20 parts of dispensing obtains original flavor Moringa pickles after mixing；It is separately added on the basis of original flavor Moringa pickles after different flavouring is mixed and respectively obtains spiced Moringa pickles, spicy Moringa pickles, spicy Moringa pickles and tomato Moringa pickles.Moringa pickles are less than 5 with citric acid adjustment pH, and 5 30min are sterilized in packing to vacuum sealing in vacuum NY/AL/RCPP packaging bags, 50 80 DEG C of blanchings, produce flavourings instant Moringa pickles.Beneficial effect is：Instant Moringa pickles are a kind of unique flavor, quality and good, nutritious, the safe Moringa healthy food of mouthfeel；It is adapted to large-scale production, the development of Moringa Innovation Industry can be promoted, there is preferable economic and social benefit.
Description
Technical field
The present invention relates to a kind of instant Moringa pickles, belong to food processing technology field.
Background technology
Moringa (Moringa oleifera Lam.) originates in India, and Moringaceae Moringa platymiscium has about in non-, beautiful, Asia
13 kinds, China mainly plants in Yunnan.Moringa have the nutritive peculiarities such as high protein, high microsteping, homovitamin, low fat with
And the effects such as anti-inflammatory, hypoglycemic, cardiac stimulant health care, be a dark horse in recent years in healthy food circle.2012 by health ministry batch
Standard is new resource food, and in July, 2014, state leader was even more to give Yunnan moringa seeds as state's gift to give Cuba's leader's labor
You are Karstlo, and Moringa more common people pay close attention to since then.Major food enterprises have developed series of products also in relation with Moringa：Moringa
Yogurt, noodles, cold drink, freeze-dried powder, jasmine tea, seed oil etc..Because Moringa content of cellulose is higher, coarse mouthfeel has chewy texture
Characteristic, makes the innovation direction that fermented food is future development.In addition, fresh Moringa is due to containing anaphylactogen, part mistake
Diarrhoea occurs after quick constitution crowd is edible, skin erythema, itching, angioedema, dermatitis, gastric ulcer person's cusalgia, heart are throbbed with fear
Dynamic, the food hypersenstivity such as arthralgia (Food allergy or Food hypersensitivity, FA) phenomenon passes through fermentation
Technology can reduce anaphylactoid occurrence risk to a certain extent.
The content of the invention
It is an object of the invention to widen the application of Moringa, the development of Moringa Innovation Industry is promoted, and provides one
Plant instant Moringa pickles.
The instant Moringa pickles of the present invention, are obtained through following specific steps：
(1) collection fresh and healthy, the tender point of Moringa fresh leaf without disease pest, clean draining；
(2) will step (1) Moringa fresh leaf cleaning after dry it is anhydrous to blade surface, by mass fraction be fresh Moringa master
50-70 parts of material, 5-30 parts of vegetables auxiliary material, 100-200 parts of zymotic fluid enters clay bubble altar fermentation；The zymotic fluid is by mass fraction
2-5 parts of salt, 0.1-1 parts of sodium isoascorbate, 0.1-2 parts of white wine, 90-100 parts of cold boiled water water；The vegetables of the mass fraction
Auxiliary material be fresh hot millet 1-20 parts, 10-20 parts of carrot, 10-20 parts of ternip, 1-5 parts of celery, 1-5 parts of Chinese prickly ash, anise 1-2
Part, 1-2 parts of old ginger；25-35 DEG C of fermentation temperature, water seal goes out tank in brewed 30-60 days；
(3) the fermentation Moringa obtained by step (2) is cut into 1-3cm sections, by pickled Moringa 80-100 parts of mass fraction, matched somebody with somebody
10-20 parts of material obtains original flavor Moringa pickles after mixing；The mass fraction of the dispensing be 1-2 parts of fresh ginger fragment, fresh garlic granule 1-2 parts,
Fry 1-2 parts of white sesameseed, 5-10 parts of diced carrot, 5-10 parts of ternip fourth, 5-10 parts of celery bar, 5-10 parts of pickled upturned chili, white wine
0.01-0.05 parts；
In original flavor Moringa pickles 1-2 parts of the sapidity nucleotide disodiums, 0-1 parts of sodium glutamates, 10-20 are added by mass fraction
Part Chinese prickly ash, 10-20 portions of pepper powders, 10-20 parts of star aniseed powders, 5-10 parts of fennel powders, 10-20 parts of cinnamomi cortex pulveratuses, 10-20 parts of cumin powders,
20-30 portions of edible salts obtain spiced Moringa pickles after mixing；
In original flavor Moringa pickles 2-3 parts of the sapidity nucleotide disodiums, 0-1 parts of sodium glutamates, 10-20 are added by mass fraction
Part Chinese prickly ash, 50-60 portions of chilli powders, 20-30 portions of edible salts obtain spicy Moringa pickles after mixing；
In original flavor Moringa pickles 1-5 parts of the sapidity nucleotide disodiums, 0-1 parts of sodium glutamates, 1-5 parts are added by mass fraction
Mustard, 90-100 portions of edible salts obtain mustard taste Moringa pickles after mixing；
In original flavor Moringa pickles 1-5 parts of the sapidity nucleotide disodiums, 0-1 parts of sodium glutamates, 5-10 are added by mass fraction
Part catsup, 40-50 portions of white granulated sugars, 40-50 portions of edible salts obtain tomato Moringa pickles after mixing.
(4) mixture obtained by step (3) is less than 5, packing to vacuum NY/AL/RCPP packaging bags with citric acid adjustment pH
5-30min is sterilized in interior vacuum sealing, 50-80 DEG C of blanching, produces flavourings instant Moringa pickles.
The beneficial effects of the present invention are：
1st, instant Moringa pickles are a kind of unique flavor, quality and good, nutritious, the safe Moringa health of mouthfeel
Food.
2nd, it is adapted to large-scale production, the development of Moringa Innovation Industry can be promoted, with preferable economic benefit and society
Benefit.
Embodiment
Below by embodiment, the present invention is described in further detail.
The instant Moringa pickles of the present invention, are obtained through following specific steps：
(1) collection fresh and healthy, the tender point of Moringa fresh leaf without disease pest, clean draining；
(2) will step (1) Moringa fresh leaf cleaning after dry it is anhydrous to blade surface, by mass fraction be fresh Moringa master
50 parts or 60 parts or 70 parts of material, 5 parts or 15 parts or 30 parts of vegetables auxiliary material, 100 parts or 150 parts or 200 parts of zymotic fluid enters clay bubble
Altar ferments；The zymotic fluid is 2 parts or 2.5 parts or 5 parts of salt, 0.1 part of sodium isoascorbate or 0.5 part or 1 by mass fraction
Part, 0.1 part or 1 part or 2 parts of white wine, 90 parts or 95 parts or 100 parts of cold boiled water water；The vegetables auxiliary material of the mass fraction is fresh
1 part or 10 parts or 20 parts of hot millet, 10 parts or 15 parts or 20 parts of carrot, 10 parts or 15 parts or 20 parts of white trailing plants, 1 part or 3 parts of celery
Or 5 parts, 1 part or 3 parts or 5 parts of Chinese prickly ash, anistree 1 or 1.5 part or 2 parts, old ginger 1 or 1.5 parts or 2 parts；25 DEG C of fermentation temperature or 30
DEG C or 35 DEG C, water seal goes out tank in brewed 30 days or 45 days or 60 days；
(3) the fermentation Moringa obtained by step (2) is cut into 1cm or 2cm or 3cm sections, by the pickled Moringa 80 of mass fraction
Part or 90 parts or 100 parts, 10 parts or 15 parts or 20 parts of dispensing obtains original flavor Moringa pickles after mixing；The mass fraction of the dispensing
For fresh ginger fragment 1 or 1.5 parts or 2 parts, fresh garlic granule 1 or 1.5 parts or 2 parts, stir-fry white sesameseed 1 or 1.5 parts or 2 parts, diced carrot 5 or 15
Part or 10 parts, 5 parts or 7.5 parts or 10 parts of ternip fourth, 5 parts or 7.5 parts or 10 parts of celery bar, 5 parts or 7.5 parts of pickled upturned chili or
10 parts, 0.01 part or 0.03 part or 0.05 part of white wine；
In original flavor Moringa pickles 1 or 1.5 part or 2 parts of the sapidity nucleotide disodiums, 0 or 1.5 part or 1 are added by mass fraction
Part sodium glutamate, 10 parts or 15 parts or 20 portions of Chinese prickly ashes, 10 parts or 15 parts or 20 portions of pepper powders, 10 parts or 15 parts or 20 parts of anises
Powder, 5 parts or 7.5 parts or 10 parts of fennel powders, 10 parts or 15 parts or 20 parts of cinnamomi cortex pulveratuses, 10 parts or 15 parts or 20 parts of cumin powders, 20 parts
Or obtain spiced Moringa pickles after 25 parts or 30 parts of edible salts mixings；
In original flavor Moringa pickles 2 or 2.5 parts or 3 parts of the sapidity nucleotide disodiums, 0 or 1.5 part or 1 are added by mass fraction
Part sodium glutamate, 10 parts or 15 parts or 20 portions of Chinese prickly ashes, 50 parts or 55 parts or 60 portions of chilli powders, 20 parts or 25 parts or 30 portions of edible salts
Spicy Moringa pickles are obtained after mixing；
In original flavor Moringa pickles 1 or 1.5 part or 2 parts of the sapidity nucleotide disodiums, 0 or 1.5 part or 1 are added by mass fraction
Part sodium glutamate, 1 or 3 part or 5 parts of mustard, 90 or 95 parts or 100 portions of edible salts obtain mustard taste Moringa pickles after mixing；
In original flavor Moringa pickles 1 or 3 part or 5 parts of the sapidity nucleotide disodiums, 0 or 1.5 part or 1 part are added by mass fraction
Sodium glutamate, 5 or 7 parts or 10 portions of catsup, 40 parts or 45 parts or 50 portions of white granulated sugars, 40 parts or 45 parts or 50 parts of edible salts mixings
After obtain tomato Moringa pickles；
(4) mixture obtained by step (3) is less than 5, packing to vacuum NY/AL/RCPP packaging bags with citric acid adjustment pH
Interior vacuum sealing, produces flavourings instant Moringa pickles by 50 DEG C or 65 DEG C or 80 DEG C of blanching sterilization 5min or 15min or 30min.
Claims (1)
1. a kind of instant Moringa pickles, it is characterised in that the instant Moringa pickles are obtained through following specific steps：
(1) collection fresh and healthy, the tender point of Moringa fresh leaf without disease pest, clean draining；
(2) will step (1) Moringa fresh leaf cleaning after dry it is anhydrous to blade surface, by mass fraction be fresh Moringa main material
50-70 parts, 5-30 parts of vegetables auxiliary material, 100-200 parts of zymotic fluid enters clay bubble altar fermentation；The zymotic fluid is food by mass fraction
2-5 parts of salt, 0.1-1 parts of sodium isoascorbate, 0.1-2 parts of white wine, 90-100 parts of cold boiled water water；The vegetables of the mass fraction are auxiliary
Expect for fresh hot millet 1-20 parts, 10-20 parts of carrot, 10-20 parts of ternip, 1-5 parts of celery, 1-5 parts of Chinese prickly ash, 1-2 parts of anise,
1-2 parts of old ginger；25-35 DEG C of fermentation temperature, water seal goes out tank in brewed 30-60 days；
(3) the fermentation Moringa obtained by step (2) is cut into 1-3cm sections, by pickled Moringa 80-100 parts of mass fraction, dispensing
Original flavor Moringa pickles are obtained after 10-20 parts of mixings；The mass fraction of the dispensing is 1-2 parts of fresh ginger fragment, fresh garlic granule 1-2 parts, stir-fry
1-2 parts of white sesameseed, 5-10 parts of diced carrot, 5-10 parts of ternip fourth, 5-10 parts of celery bar, 5-10 parts of pickled upturned chili, white wine 0.01-
0.05 part；
In original flavor Moringa pickles 1-2 parts of the sapidity nucleotide disodiums, 0-1 parts of sodium glutamates, 10-20 parts of flowers are added by mass fraction
Green pepper, 10-20 portions of pepper powders, 10-20 parts of star aniseed powders, 5-10 parts of fennel powders, 10-20 parts of cinnamomi cortex pulveratuses, 10-20 parts of cumin powders, 20-30
Part edible salt obtains spiced Moringa pickles after mixing；
In original flavor Moringa pickles 2-3 parts of the sapidity nucleotide disodiums, 0-1 parts of sodium glutamates, 10-20 parts of flowers are added by mass fraction
Green pepper, 50-60 portions of chilli powders, 20-30 portions of edible salts obtain spicy Moringa pickles after mixing；
In original flavor Moringa pickles 1-5 parts of the sapidity nucleotide disodiums, 0-1 parts of sodium glutamates, 1-5 portions of mustard are added by mass fraction
End, 90-100 portions of edible salts obtain mustard taste Moringa pickles after mixing；
In original flavor Moringa pickles 1-5 parts of the sapidity nucleotide disodiums, 0-1 parts of sodium glutamates, 5-10 parts kinds are added by mass fraction
Ketchup, 40-50 portions of white granulated sugars, 40-50 portions of edible salts obtain tomato Moringa pickles after mixing；
(4) Moringa pickles obtained by step (3) are less than in 5, packing to vacuum NY/AL/RCPP packaging bags with citric acid adjustment pH
5-30min is sterilized in vacuum sealing, 50-80 DEG C of blanching, produces flavourings instant Moringa pickles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710325196.5A CN107006812A (en) | 2017-05-10 | 2017-05-10 | A kind of instant Moringa pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710325196.5A CN107006812A (en) | 2017-05-10 | 2017-05-10 | A kind of instant Moringa pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107006812A true CN107006812A (en) | 2017-08-04 |
Family
ID=59450484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710325196.5A Pending CN107006812A (en) | 2017-05-10 | 2017-05-10 | A kind of instant Moringa pickles |
Country Status (1)
| Country | Link |
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| CN (1) | CN107006812A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440076A (en) * | 2017-09-19 | 2017-12-08 | 三亚市南繁科学技术研究院 | Moringa sauce and preparation method thereof |
| CN107788462A (en) * | 2017-11-22 | 2018-03-13 | 河南省鑫龙农副产品有限公司 | A kind of flavor radish bar and preparation method thereof |
| CN108719890A (en) * | 2018-05-30 | 2018-11-02 | 朱杰 | A kind of preparation method of pickled radish |
| CN108771157A (en) * | 2018-06-13 | 2018-11-09 | 海南木辣达生物科技有限公司 | A kind of Moringa leaf vegetables and preparation method thereof |
| CN110432459A (en) * | 2019-08-30 | 2019-11-12 | 海南木辣达生物科技有限公司 | A kind of instant Moringa leaf vegetables and preparation method thereof |
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| CN103892225A (en) * | 2014-03-19 | 2014-07-02 | 焦云鹏 | Rapid production method of flavored pickled vegetables |
| CN105707787A (en) * | 2016-03-03 | 2016-06-29 | 杨翠萍 | Low-salt ready-to-eat vegetables and making method thereof |
| CN106174261A (en) * | 2016-07-13 | 2016-12-07 | 重庆迅稼农产品有限公司 | The manufacture method of high mountain crypt pottery altar Pickles |
| CN106387774A (en) * | 2015-07-28 | 2017-02-15 | 重庆市硒浦农业开发有限公司 | Pickled vegetable preparation process |
| CN106418373A (en) * | 2016-09-30 | 2017-02-22 | 中国热带农业科学院农产品加工研究所 | Preparation method of moringa minute fermentation dish |
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2017
- 2017-05-10 CN CN201710325196.5A patent/CN107006812A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892225A (en) * | 2014-03-19 | 2014-07-02 | 焦云鹏 | Rapid production method of flavored pickled vegetables |
| CN106387774A (en) * | 2015-07-28 | 2017-02-15 | 重庆市硒浦农业开发有限公司 | Pickled vegetable preparation process |
| CN105707787A (en) * | 2016-03-03 | 2016-06-29 | 杨翠萍 | Low-salt ready-to-eat vegetables and making method thereof |
| CN106174261A (en) * | 2016-07-13 | 2016-12-07 | 重庆迅稼农产品有限公司 | The manufacture method of high mountain crypt pottery altar Pickles |
| CN106418373A (en) * | 2016-09-30 | 2017-02-22 | 中国热带农业科学院农产品加工研究所 | Preparation method of moringa minute fermentation dish |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107440076A (en) * | 2017-09-19 | 2017-12-08 | 三亚市南繁科学技术研究院 | Moringa sauce and preparation method thereof |
| CN107788462A (en) * | 2017-11-22 | 2018-03-13 | 河南省鑫龙农副产品有限公司 | A kind of flavor radish bar and preparation method thereof |
| CN108719890A (en) * | 2018-05-30 | 2018-11-02 | 朱杰 | A kind of preparation method of pickled radish |
| CN108771157A (en) * | 2018-06-13 | 2018-11-09 | 海南木辣达生物科技有限公司 | A kind of Moringa leaf vegetables and preparation method thereof |
| CN110432459A (en) * | 2019-08-30 | 2019-11-12 | 海南木辣达生物科技有限公司 | A kind of instant Moringa leaf vegetables and preparation method thereof |
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Application publication date: 20170804 |