CN107259451A - A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof - Google Patents
A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof Download PDFInfo
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- CN107259451A CN107259451A CN201710518281.3A CN201710518281A CN107259451A CN 107259451 A CN107259451 A CN 107259451A CN 201710518281 A CN201710518281 A CN 201710518281A CN 107259451 A CN107259451 A CN 107259451A
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 54
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 54
- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 40
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 40
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 40
- 239000011425 bamboo Substances 0.000 title claims abstract description 40
- 241000345998 Calamus manan Species 0.000 title claims abstract description 26
- 235000012950 rattan cane Nutrition 0.000 title claims abstract description 26
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 25
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 240000001980 Cucurbita pepo Species 0.000 title abstract 3
- 244000082204 Phyllostachys viridis Species 0.000 title abstract 3
- 239000000463 material Substances 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 15
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 13
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 239000000126 substance Substances 0.000 claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 9
- 238000002386 leaching Methods 0.000 claims abstract description 6
- 244000088415 Raphanus sativus Species 0.000 claims abstract 4
- 240000004244 Cucurbita moschata Species 0.000 claims description 52
- 241001330002 Bambuseae Species 0.000 claims description 37
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 12
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 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 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims description 4
- 239000004579 marble Substances 0.000 claims description 4
- 210000003205 muscle Anatomy 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 241000219112 Cucumis Species 0.000 claims 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 230000036528 appetite Effects 0.000 abstract description 8
- 235000019789 appetite Nutrition 0.000 abstract description 8
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 238000001816 cooling Methods 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 241000220259 Raphanus Species 0.000 description 11
- 239000000047 product Substances 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 238000010791 quenching Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 244000302661 Phyllostachys pubescens Species 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- 208000001333 Colorectal Neoplasms Diseases 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 241001113556 Elodea Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000000593 degrading effect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, by fresh pumpkin rattan, tender bamboo shoots, radish, young cucumber, leaching taste substance and preserved materials constitute, by pretreatment of raw material, float it is boiling hot, cooling, dry, leaching taste, seasoning is pickled, packaging is formed.Product comprehensive nutrition of the present invention, taste is abundant, crisp texture is delicious, moreover it is possible to improves appetite, whets the appetite.The product component is simple, and raw material is easy to get, simple production process, good market prospect.
Description
Technical field
The present invention relates to food processing technology field, a kind of multi-flavor bamboo shoot/pumpkin rattan and its making side are specifically related to
Method.
Background technology
Cushaw stem, is the tender rattan of pumpkin plant, and it contains abundant carrotene, and the nutritional ingredient such as crude fibre, is 1 year
Raw sprawling herbs, stem bar reaches 2-5m.《Book on Chinese herbal medicine is new again》On point out cushaw stem have " suppressing the hyperactive liver and easing the stomach, degrading the channel, sharp blood vessels, nourshing kidney
Water.Control liver wind, and blood blood-nourishing, menstruation regulating qi-regulating is simultaneous to remove all wind " effect.
Bamboo shoots are taken as " treasure in dish " from ancient times in China.Bamboo shoots are Chinese tradition delicacies, and savory matter is crisp, eat and cultivate
History is extremely long.《The Book of Songs》In just have the verses such as " plus beans are real, bamboo shoot marshland full of water weeds fish fish or meat paste ", " its an ancient musical pipe Yi He, only bamboo shoot and Pu ", indicate
People's Edible bamboo shoot has the history so that 3000 2500.The traditional Chinese medical science thinks that bamboo shoots are sweet, be slightly cold, nontoxic.Pharmaceutically have
Clearing heat and eliminating phlegm, QI invigorating and stomach, control quench one's thirst, dredging water passages, sharp diaphragm feel well stomach the effects such as.Bamboo shoots also have low fat, low sugar, multifilament
Feature, Edible bamboo shoot can not only promote intestines peristalsis, help digest, and go having indigestion, avoid constipation, and have functions that to prevent colorectal cancer.
Radish as a kind of common vegetables, its seed, fresh quench, withered, leaf can all be used as medicine, radish have quench the thirst, it is aid digestion,
The effect of withered profit two just.
Cushaw stem in the market is used for stir-frying and eating mostly, therefore, the present invention enters cushaw stem with bamboo shoots, radish and cucumber
Row is matched and by a series of unique techniques, and multi-flavor bamboo shoot/pumpkin rattan is made, can not only improve appetite, whet the appetite, also gather around
There are sharp and clear delicious unique oral sensations.
The content of the invention
The present invention is in view of the above-mentioned problems, there is provided a kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, the product nutrition is complete
Face, taste is abundant, crisp texture is delicious, moreover it is possible to improves appetite, whets the appetite.
To achieve the above object, technical scheme is as follows：
A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, component meter by weight includes：Main material：130-150 parts of fresh pumpkin rattan,
15-25 parts of tender bamboo shoots, 15-25 parts of radish, 15-25 parts of young cucumber；Soak taste substance：30-50 parts of vinegar, 50-70 parts of white granulated sugar, salt
40-50 parts；Preserved materials：14-20 parts of salt, 12-16 parts of white granulated sugar, 3-5 parts of monosodium glutamate, 4-6 parts of chilli powder, 2-4 parts of Chinese prickly ash, ginger
2-3 parts, 1-2 parts of garlic, 6-8 parts of vegetable oil.
As preferred, material combination is made up of the raw material of following weight：Main material：140 parts of fresh pumpkin rattan, tender bamboo shoots 20
Part, 20 parts of radish, 20 parts of young cucumber；Soak taste substance：40 parts of vinegar, 60 parts of white granulated sugar, 45 parts of salt；Preserved materials：It is 17 parts of salt, white
14 parts of granulated sugar, 4 parts of monosodium glutamate, 5 parts of chilli powder, 3 parts of Chinese prickly ash, 2.5 parts of ginger, 1.5 parts of garlic, 7 parts of vegetable oil.
A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, this method step is as follows：
1) pretreatment of raw material：Fresh and tender cushaw stem is removed into blade, is cleaned with clear water, is drained after moisture, tear the silk on its surface off
Muscle and epidermis；Tender bamboo shoots again by cushaw stem and after cleaning, radish, young cucumber are cut into long 2-4 centimetres wide 0.5-1.5 by knife respectively
Centimetre strip；
2) quick-boil boiling hot：Raw material after slitting is put into boiling water float it is boiling hot 60-120 seconds；
3) cool down, dry：The raw material after scalding that will float is picked up, and is put rapidly after being cooled down in 3-10 DEG C of cold water, then is pulled out and drained away the water,
The materials such as the cushaw stem after draining are put in blast drier dry at room temperature to its extrude in hand when no moisture overflow,
Put standby in clean container again；
4) taste is soaked：The materials such as dried cushaw stem are soaked 4-6 hours with leaching taste substance, overturns once within every 1 hour therebetween, makes it
It is well mixed with immersion liquid, the liquid contained again after terminating is extracted；
5) seasoning is pickled：The preserved materials prepared are poured into the container equipped with materials such as cushaw stems, stirs, uses marble
Pickled 16-18 days under the conditions of compacting, sealing container；
6) pack：The materials such as the cushaw stem that seasoning has been pickled carry out general measure vacuum packaging and produce multi-flavor bamboo shoot/pumpkin rattan
Finished product.
Beneficial effects of the present invention：
Cushaw stem and bamboo shoots, radish, cucumber are passed through scientific matching and processing, obtained product comprehensive nutrition, taste by product of the present invention
Road is abundant, crisp texture is delicious, moreover it is possible to improves appetite, whets the appetite；Product component is simple simultaneously, and raw material is easy to get, production technology
Simply, good market prospect.
Embodiment
In order that the technical means, the inventive features, the objects and the advantages of the present invention are easy to understand, enter below
One step illustrates the present invention.
Embodiment 1, is prepared using following manner：
A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, component meter by weight includes：Main material：140 parts of fresh pumpkin rattan, tender bamboo
20 parts of bamboo shoot, 20 parts of radish, 20 parts of young cucumber；Soak taste substance：40 parts of vinegar, 60 parts of white granulated sugar, 45 parts of salt；Preserved materials：Salt 17
Part, 14 parts of white granulated sugar, 4 parts of monosodium glutamate, 5 parts of chilli powder, 3 parts of Chinese prickly ash, 2.5 parts of ginger, 1.5 parts of garlic, 7 parts of vegetable oil.
A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, method and step is as follows：
1) pretreatment of raw material：Fresh and tender cushaw stem is removed into blade, is cleaned with clear water, is drained after moisture, tear the silk on its surface off
Muscle and epidermis；Tender bamboo shoots again by cushaw stem and after cleaning, radish, young cucumber are cut into long 3 centimetres wide 1 centimetre of bar by knife respectively
Shape；
2) quick-boil boiling hot：Raw material after slitting is put into boiling water and floated boiling hot 90 seconds；
3) cool down, dry：The raw material after scalding that will float is picked up, and is put rapidly after being cooled down in 6 DEG C of cold water, then is pulled out and drained away the water, will
The materials such as the cushaw stem after draining put in blast drier dry at room temperature to its extrude in hand when no moisture overflow, then
Put standby in clean container；
4) taste is soaked：By the materials such as dried cushaw stem with leaching taste substance soak 5 hours, therebetween every 1 hour overturn once, make its with
Immersion liquid is well mixed, and the liquid contained again after terminating is extracted；
5) seasoning is pickled：The preserved materials prepared are poured into the container equipped with materials such as cushaw stems, stirs, uses marble
Pickled 17 days under the conditions of compacting, sealing container；
6) pack：The materials such as the cushaw stem that seasoning has been pickled carry out general measure vacuum packaging and produce multi-flavor bamboo shoot/pumpkin rattan
Finished product.
Embodiment 2, is prepared using following manner：
A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, component meter by weight includes：Main material：130 parts of fresh pumpkin rattan, tender bamboo
15 parts of bamboo shoot, 15 parts of radish, 15 parts of young cucumber；Soak taste substance：30 parts of vinegar, 50 parts of white granulated sugar, 40 parts of salt；Preserved materials：Salt 14
Part, 12 parts of white granulated sugar, 3 parts of monosodium glutamate, 4 parts of chilli powder, 2 parts of Chinese prickly ash, 2 parts of ginger, 1 part of garlic, 6 parts of vegetable oil.
A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, this method step is as follows：
1) pretreatment of raw material：Fresh and tender cushaw stem is removed into blade, is cleaned with clear water, is drained after moisture, tear the silk on its surface off
Muscle and epidermis；Tender bamboo shoots again by cushaw stem and after cleaning, radish, young cucumber are cut into long 4 centimetres wide 1.5 centimetres by knife respectively
Strip；
2) quick-boil boiling hot：Raw material after slitting is put into boiling water and floated boiling hot 100 seconds；
3) cool down, dry：The raw material after scalding that will float is picked up, and is put rapidly after being cooled down in 9 DEG C of cold water, then is pulled out and drained away the water, will
The materials such as the cushaw stem after draining put in blast drier dry at room temperature to its extrude in hand when no moisture overflow, then
Put standby in clean container；
4) taste is soaked：By the materials such as dried cushaw stem with leaching taste substance soak 6 hours, therebetween every 1 hour overturn once, make its with
Immersion liquid is well mixed, and the liquid contained again after terminating is extracted；
5) seasoning is pickled：The preserved materials prepared are poured into the container equipped with materials such as cushaw stems, stirs, uses marble
Pickled 18 days under the conditions of compacting, sealing container；
6) pack：The materials such as the cushaw stem that seasoning has been pickled carry out general measure vacuum packaging and produce multi-flavor bamboo shoot/pumpkin rattan
Finished product.
The general principle and principal character and advantages of the present invention of the present invention has been shown and described above.The technology of the industry
Personnel are it should be appreciated that the present invention is not limited to the above embodiments, and the simply explanation described in above-described embodiment and specification is originally
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appended claims and its
Equivalent thereof.
Claims (3)
1. a kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof, it is characterised in that：Component meter by weight includes：Main material：Fresh south
130-150 parts of melon vine, 15-25 parts of tender bamboo shoots, 15-25 parts of radish, 15-25 parts of young cucumber；Soak taste substance：30-50 parts of vinegar, white sand
Sugared 50-70 parts, 40-50 parts of salt；Preserved materials：14-20 parts of salt, 12-16 parts of white granulated sugar, 3-5 parts of monosodium glutamate, 4-6 parts of chilli powder,
2-4 parts of Chinese prickly ash, 2-3 parts of ginger, 1-2 parts of garlic, 6-8 parts of vegetable oil.
2. a kind of multi-flavor bamboo shoot/pumpkin rattan according to claim 1 and preparation method thereof, it is characterised in that：Component by weight
Meter includes：Main material：140 parts of fresh pumpkin rattan, 20 parts of tender bamboo shoots, 20 parts of radish, 20 parts of young cucumber；Soak taste substance：It is 40 parts of vinegar, white
60 parts of granulated sugar, 45 parts of salt；Preserved materials：17 parts of salt, 14 parts of white granulated sugar, 4 parts of monosodium glutamate, 5 parts of chilli powder, 3 parts of Chinese prickly ash, ginger
2.5 parts, 1.5 parts of garlic, 7 parts of vegetable oil.
3. a kind of multi-flavor bamboo shoot/pumpkin rattan according to claim 1-2 and preparation method thereof, it is characterised in that：Including following
Step：
1) pretreatment of raw material：Fresh and tender cushaw stem is removed into blade, is cleaned with clear water, is drained after moisture, tear the silk on its surface off
Muscle and epidermis；Tender bamboo shoots again by cushaw stem and after cleaning, radish, young cucumber are cut into long 2-4 centimetres wide 0.5-1.5 by knife respectively
Centimetre strip；
2) quick-boil boiling hot：Raw material after slitting is put into boiling water float it is boiling hot 60-120 seconds；
3) cool down, dry：The raw material after scalding that will float is picked up, and is put rapidly after being cooled down in 3-10 DEG C of cold water, then is pulled out and drained away the water,
The materials such as the cushaw stem after draining are put in blast drier dry at room temperature to its extrude in hand when no moisture overflow,
Put standby in clean container again；
4) taste is soaked：The materials such as dried cushaw stem are soaked 4-6 hours with leaching taste substance, overturns once within every 1 hour therebetween, makes it
It is well mixed with immersion liquid, the liquid contained again after terminating is extracted；
5) seasoning is pickled：The preserved materials prepared are poured into the container equipped with materials such as cushaw stems, stirs, uses marble
Pickled 16-18 days under the conditions of compacting, sealing container；
6) pack：The materials such as the cushaw stem that seasoning has been pickled carry out general measure vacuum packaging and produce multi-flavor bamboo shoot/pumpkin rattan
Finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710518281.3A CN107259451A (en) | 2017-06-29 | 2017-06-29 | A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710518281.3A CN107259451A (en) | 2017-06-29 | 2017-06-29 | A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107259451A true CN107259451A (en) | 2017-10-20 |
Family
ID=60070210
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710518281.3A Pending CN107259451A (en) | 2017-06-29 | 2017-06-29 | A kind of multi-flavor bamboo shoot/pumpkin rattan and preparation method thereof |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323179A (en) * | 2014-10-31 | 2015-02-04 | 重庆市包黑子食品有限公司 | Processing method of pumpkins and fresh bamboo shoots |
| CN106107735A (en) * | 2016-08-04 | 2016-11-16 | 陈光涛 | A kind of preparation method of local flavor Caulis Cucurbitae |
-
2017
- 2017-06-29 CN CN201710518281.3A patent/CN107259451A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104323179A (en) * | 2014-10-31 | 2015-02-04 | 重庆市包黑子食品有限公司 | Processing method of pumpkins and fresh bamboo shoots |
| CN106107735A (en) * | 2016-08-04 | 2016-11-16 | 陈光涛 | A kind of preparation method of local flavor Caulis Cucurbitae |
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Application publication date: 20171020 |
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