CN107510008A - A kind of fast food pickles fiddlehead - Google Patents

A kind of fast food pickles fiddlehead Download PDF

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Publication number
CN107510008A
CN107510008A CN201710837610.0A CN201710837610A CN107510008A CN 107510008 A CN107510008 A CN 107510008A CN 201710837610 A CN201710837610 A CN 201710837610A CN 107510008 A CN107510008 A CN 107510008A
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Prior art keywords
fiddlehead
air
degree
pickle
pickled
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CN201710837610.0A
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Inventor
张大双
丁恩友
石昌林
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Fa Technology (guizhou) Co Ltd
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Fa Technology (guizhou) Co Ltd
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Priority to CN201710837610.0A priority Critical patent/CN107510008A/en
Publication of CN107510008A publication Critical patent/CN107510008A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/20Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L3/00Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/26Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating
    • A23L3/28Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by irradiation without heating with ultraviolet light
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Preparation Of Fruits And Vegetables (AREA)

Abstract

The invention provides a kind of instant vegetables for pickling fiddlehead.Using wild pteridophyte as raw material, it is salted by following process:(1)Arrange removal of impurities;(2)Boiling water treating is killed livestock and air-dried for 30 600 seconds;(3)Modulate [degree of increasing brewing white spirit(38 degree to 65 degree):Brew light-coloured vinegar];(4)Pickle(12, to 36 degrees Celsius, load water seal in ceramic jar, pickle 40 20 days);(5)Season and be vacuum-packed.

Description

A kind of fast food pickles fiddlehead
Technical field
This patent is related to a kind of fast food fiddlehead pickled.A kind of method that fiddlehead of crispy is pickled is discussed, simultaneously Elaborate to pickle the vacuum-packed method of fiddlehead.
Background technology
1st, the introduction of fiddlehead.
Fiddlehead(Pteridium aquilinum var.latiusculum)It is called fist dish, ram's horn, leading dish, happiness life Faced south plot in Middle hills, be distributed in sparse theropencedrymion more.Its edible part is not deployed young tender leaf bud, through processing Fiddlehead fragrant in taste is lubricious, then mixes with seasoning, refrigerant tasty and refreshing.
There is fiddlehead growth all parts of the country, but mainly originate in the Yangtze river basin and northern area, and subtropical zone is also distributed. Raw mountain region tailo and the sun-drenched place of purlieu, height above sea level 200-830 rice.Also with being widely distributed in other torrid zones of the world and temperate zone Area.
Fiddlehead strong stress resistance, wide adaptability.Light, moistening, nice and cool weather conditions.Both high temperature resistant, it is also low temperature resistant, 32 Normal growth is remained at DEG C, the rhizome energy safe overwintering at -36 DEG C, ability is by freeze injury at -5 DEG C for tender leaf, in 12 DEG C of ground temperature, gas Blade starts to mushroom out when warm 15 DEG C, and the thermophilic of spore development is 25 ~ 30 DEG C.Fiddlehead to light sensitive, strong light with dim light Energy normal growth, but grown soon in the case where lighting delay number is longer, robust plant is tall and big.It is very tight to moisture requirement Lattice, it is not drought-resistant.Soil requires that organic matter enriches, and soil layer is deep, and draining is good, neutral or subacidity.[4]
The starch of fern root-like stock extraction claims fern powder, edible, the fiber of root-like stock can rope making cable, can be water-fast wet, tender leaf is edible, Claim fiddlehead;Complete stool is used as medicine, and wind dispelling is wet, diuresis, antipyretic, can make pest repellant again.
Fiddlehead tender leaf is containing carrotene, vitamin, protein, fat, sugar, crude fibre, potassium, calcium, magnesium, pterosin, fern glucoside, second Acyl pterosin, choline, sterol.Additionally containing 18 kinds of amino acid etc..Every 100 grams of fiddleheads institute nutrient containing is as follows:Heat (39.00 Kilocalorie), protein (1.60 grams), fatty (0.40 gram), carbohydrate (9.00 grams), dietary fiber (1.80 grams), vitamin A (183.00 microgram), carrotene (1100.00 microgram), vitamin C (23.00 milligrams), vitamin E (0.78 milligram), calcium (17.00 milligrams), phosphorus (50.00 milligrams), magnesium (30.00 milligrams), iron (4.20 milligrams), zinc (0.60 milligram), copper (2.79 millis Gram), manganese (2.31 milligrams), potassium (292.00 milligrams).
Have in fiddlehead it is a kind of can carcinogenic material be referred to as former pteroside, former pteroside content in fiddlehead is from high to low leaf, stem, Root, content is 10 times of root in leaf.Former pteroside is readily dissolved in water, and readily volatilized at normal temperatures.Take and suitably cook Prepare food method, it is possible to reduce fiddlehead Central Plains pteroside content, reduce its carcinogenic risk.Conventional way is before cooking fiddlehead It is thoroughly impregnated in water and changes clear water several times, the former pteroside content in fiddlehead will reduces.Also it is unstable in the environment of acid or alkali It is fixed, so if higher temperature can be used to cook, or add some vinegar in cooking process, just can largely destroy wherein Former pteroside content.
Fiddlehead is a kind of edible wild herbs that northerner prefers, and is referred to as mountain delicacy, and price is also high, be referred to as edible wild herbs it King, many people think that fiddlehead is green, pollution-free, moreover it is possible to anticancer.The tender leaf of fiddlehead rich in multivitamin, protein, fat, The various nutrients such as sugar, crude fibre and mineral matter.Additionally containing 18 kinds of amino acid etc..
2nd, the pickling technology of vegetables.
Conventional vegetable-pickling method among the people is as follows:
(1)Vegetables after harvest are classified, thickness is sorted out;
(2)Carry out removal of impurities dedusting, the cleaning of clear water steeping and rubbing;
(3)It is standby that the vegetables cleaned up are placed on to dryness in the sun in clean dustpan;
(4)The raw material got ready is placed in clean container, proper amount of edible salt, fresh peppery is added by the method for making traditional salted vegetables Green pepper face, high spirit render palatable along with appropriate brown sugar powder carries color, then stir;
(5)The vegetables stirred evenly are put into preprepared to clean in the pottery altar dried, seal mouth, are drying shady place storage 2 Individual month or so i.e. edible.
The fiddlehead original pickled with this method grows original flavor, natural in color, glittering and translucent, the soft crisp, giving off a strong fragrance of entrance is overflowed, aftertaste is swung It is long, it is that household eats preferable pickles food.
The patent that Lu Chang seas in August, 2007 is declared《A kind of Radix Folium Allii tuberosi pickled, leek leaf and its production method(Application number: 200710077906.3)》Provide a kind of method for pickling herb leek:The drying of first step raw feedstock is drying:By Radix Folium Allii tuberosi, Leek leaf dries drying, second step storage alcoholization:With edible plastic bag package encapsulation, deposit 1~7 day, natural alcoholization.3rd step Cleaning removal of impurities dedusting:Softening is soaked in clear water, rubbing cleaning, clean dedusting.4th step dryness in the sun again:Net dry raw material is made. 1. 5th step, which is pickled, makes pure sweet acidic flavoured prod:Cool salt water is added, sticky rice sweet wine, great Tao altars are loaded after mixing and stirring, deposits 2~10 Month;2. relieving haperacidity pungent product:3. sauce aroma product processed:6th walks out of altar packing.
The current main machining method of fiddlehead is dried after boiling water treating.Processing method is relatively simple.
On the other hand, the growth ability of fiddlehead is very strong, can continuously harvest more than 5 times every year, collecting season from 2 months until July.Increment is big, but long-term rely on does not obtain good development and application.Typically it is allowed to run its course, for crops The fiddlehead of rand, even more threatens to agricultural production.
In order to more preferably develop wild pteridophyte resource people, the industrialization that fiddlehead is pickled based on fast food is processed, the present invention Proposing temperature, proportioning, process time etc. has the fiddlehead pickling process strictly controlled, from pickling production product bag to the end Dress, the effective industrialization production for ensureing to pickle fast food fiddlehead.
The content of the invention
The present invention is based on ensureing to pickle the clear and melodious mouthfeel of fiddlehead and natural fragrant, without using chemistry in production process Disinfectant, without using high temperature, it is ensured that fiddlehead does not air-dry excessive.Clearly proposing air-dried degree is:The weight of fiddlehead after air-drying Amount control is the 60-90% of weight before air-drying.
The natural alcoholization of fiddlehead is converted into brewing white spirit and brews thick integrated treatment by the present invention, so as to shorten fiddlehead Salting period.The taste of fiddlehead is pickled using edible salt regulation simultaneously.The usage amount of three is proposed with respect to its usage amount model Enclose and be relative to the weight of fiddlehead before air-drying:Brewing white spirit(0.02-0.20), brew light-coloured vinegar(0.01-0.06), edible salt (0.01-0.02).
With reference to the needs of industrialization production, the present invention is also studied the vacuum packaging for pickling fiddlehead, passes through control Fast food pickles fiddlehead seasoning and terminates to ensure to the microorganism that the duration finished and vacuum-packed environment is vacuum-packed The packaging quality of fiddlehead is pickled, the control condition for pickling the very mad packaging of fiddlehead is:(1)Fast food is pickled fiddlehead seasoning and terminated to true The duration that empty package finishes is in 3 hours.(2)Fast food pickles the Vacuum packing processes of fiddlehead without using the sterilization of chemistry Agent, ultraviolet disinfection is only used before packing(10 to 30 minutes)Mode reduce packaging producing region microorganism.Pass through this Two measures, the ecological environment for the fermentation superior microorganism for pickling fiddlehead is effectively guaranteed, also ensures that and pickles fiddlehead Taste, mouthfeel and quality.
With reference to the These characteristics of the present invention, embodiments of the present invention are:
(1)The arrangement of fiddlehead.
The storage time limit of fiddlehead before arrangement is no more than 48 hours.And arranged using insurances such as low temperature, control composition of air Apply storage.
The fiddlehead of harvest is cleaned, wipes out the 2-5cm parts of the unedible part of obvious fiddlehead, general control top and bottom Wiped out, become the more uniform length of 6-16 centimeter lengths.
The fiddlehead put in order is free from foreign meter, and appearance luster is uniform.
(2)The boiling water treating of fiddlehead and air-dry.
The fiddlehead put in order is put into boiling water, slight upset, it is ensured that each part is heat-treated.Boiling water treating is held The continuous 30-600 seconds time, it is ensured that killed livestock to fiddlehead, then tiling air-dries, and air-dried temperature is 12 to 32 degrees Celsius.
In order to ensure to pickle the brittleness of fiddlehead, the weight of the fiddlehead after air-drying is the 60%-90% before air-drying.From the appearance See, fiddlehead now should slightly have elephant skin without obvious gloss.
(3)Modulation [degree of the increasing brewing white spirit of fiddlehead(38 degree to 65 degree):Brew light-coloured vinegar:Edible salt].
The dispensing that fiddlehead uses before pickling has brewing white spirit, brews light-coloured vinegar, edible salt, and its usage amount scope is relative to air-dried The weight of preceding fiddlehead is:Brewing white spirit(0.02-0.20), brew light-coloured vinegar(0.01-0.06), edible salt(0.01-0.02).Comrade Process it is noted that ensure stir, and modulate time should control within 3 hours.
(4)Fiddlehead is pickled(Water seal in loading ceramic jar, 12 to 36 degrees Celsius, pickle 20-40 days).
The fiddlehead modulated is loaded in ceramic jar, elasticity control loads for nature, and inartificial Additional pressurizations load.
Water seal ceramic jar, ambient temperature is controlled, to 36 degrees Celsius, to be pickled 40-20 days for 12.Temperature height is then pickled Time relative shortening.
(5)Pickle the seasoning of fiddlehead and vacuum packaging.
According to the needs of taste, the taste that fiddlehead is pickled in regulation is natural taste, spicy, vinegar-pepper taste, sweet tea tart flavour.
Seasoning is finished to the time of vacuum packaging end and should controlled in 3 hours.Pickle the seasoning before fiddlehead vacuum packaging Region class vacuum packaging region should use ultraviolet disinfection 10 to 30 minutes, to control environmental microorganism, it is ensured that vacuum-packed Pickle the inherent advantage micropopulation of fiddlehead.Product is ensured not because the change that microorganism species occurs in vacuum packaging in turn results in The phenomenon that quality changes.
It is provided by the invention to pickle fiddlehead instant bagged, further processed can also be needed according to edible.
Technique effect.
The present invention pickles the air-dried degree and pickling process temperature of fiddlehead by control, ensure that the clear and melodious mouth for pickling fiddlehead Sense.
The present invention shortens the time that fiddlehead is pickled, accelerates product by the use of brewing white spirit and brew light-coloured vinegar List speed.
Seasoning after being pickled by control uses 30 minutes physical methods of ultraviolet disinfection to vacuum-packed time interval The microorganism of packaging area is controlled, the ecological environment for the fermentation superior microorganism for pickling fiddlehead is effectively guaranteed, also ensures that Pickle taste, mouthfeel and the quality of fiddlehead.
Embodiment.
With reference to embodiment, the present invention is described in further detail.
Embodiment 1:The fast food of spicy pickles fiddlehead.
(1)The arrangement of fiddlehead.
The storage time limit of fiddlehead before arrangement is no more than 48 hours, and uses necessary fresh-keeping measure.
The fiddlehead of harvest is cleaned, wipes out the fiddlehead of obvious abnormal appearance, becomes the more uniform length of 6-16 centimeter lengths.
The fiddlehead put in order is free from foreign meter, and the root of fiddlehead is not connected with each other.Appearance luster is uniform.
(2)Fiddlehead air-dries.
The fiddlehead put in order is put into boiling water, slight upset, it is ensured that each part is heat-treated.Boiling water treating is held The continuous 30-600 seconds time, it is ensured that killed livestock to fiddlehead, then tiling air-dries, and air-dried temperature is 12 to 32 degrees Celsius.
In order to ensure to pickle the brittleness of fiddlehead, the weight of the fiddlehead after air-drying is the 60%-90% before air-drying.From the appearance See, fiddlehead now should slightly have elephant skin without obvious gloss.
(3)Modulation [degree of the increasing brewing white spirit of fiddlehead(38 degree to 65 degree):Brew light-coloured vinegar:Edible salt].
The dispensing that fiddlehead uses before pickling has brewing white spirit, brews light-coloured vinegar, edible salt, is 10 according to fresh fiddlehead weight Kilogram calculate, the weight of each dispensing is:200 grams of brewing white spirit, brew 100 grams of light-coloured vinegar, 60 grams of edible salt.The process of modulation ensures Well mixed, the time of modulation should be controlled within 3 hours.
(4)Fiddlehead is pickled(Water seal in loading ceramic jar, 12 to 36 degrees Celsius, pickle 40-20 days)
The fiddlehead modulated is loaded in ceramic jar, elasticity control loads for nature, and inartificial Additional pressurizations load.
Water seal ceramic jar, ambient temperature is controlled, to 36 degrees Celsius, to be pickled 40-20 days for 12.Temperature height is then pickled Time relative shortening.
(5)Pickle the seasoning of fiddlehead and vacuum packaging.
30 minutes sterilization treatments of ultraviolet are carried out to seasoning area and vacuum packaging area.
Chilli powder, the zanthoxylum powder of smashing are added by 1-4 times of edible salt dosage in seasoning area.After be vacuum-packed, often Bag weight is 100-1000 grams.
Seasoning is finished to the time of vacuum packaging end and should controlled in 3 hours.
Embodiment 2:The fast food of sweet tea tart flavour pickles fiddlehead.
(1)The arrangement of fiddlehead
The storage time limit of fiddlehead before arrangement is no more than 48 hours.And use necessary fresh-keeping measure.
The fiddlehead of harvest is cleaned, wipes out the fiddlehead of obvious abnormal appearance, becomes the more uniform length of 6-16 centimeter lengths.
The fiddlehead put in order is free from foreign meter, and the root of fiddlehead is not connected with each other.Appearance luster is uniform.
(2)Fiddlehead air-dries.
The fiddlehead put in order is put into boiling water, slight upset, it is ensured that each part is heat-treated.Boiling water treating is held The continuous 30-600 seconds time, it is ensured that killed livestock to fiddlehead, then tiling air-dries, and air-dried temperature is 12 to 32 degrees Celsius.
In order to ensure to pickle the brittleness of fiddlehead, the weight of the fiddlehead after air-drying is the 60%-90% before air-drying.From the appearance See, fiddlehead now should slightly have elephant skin without obvious gloss.
(3)Modulation [degree of the increasing brewing white spirit of fiddlehead(38 degree to 65 degree):Brew light-coloured vinegar:Edible salt].
The dispensing that fiddlehead uses before pickling has brewing white spirit, brews light-coloured vinegar, edible salt, is 10 public according to fresh fiddlehead weight Jin calculates, and the weight of each dispensing is:2000 grams of brewing white spirit, brew 600 grams of light-coloured vinegar, 200 grams of edible salt.The process of modulation ensures Well mixed, the time of modulation should be controlled within 3 hours.
(4)Fiddlehead is pickled(Water seal in loading ceramic jar, 12 to 36 degrees Celsius, pickle 40-20 days).
The fiddlehead modulated is loaded in ceramic jar, elasticity control loads for nature, and inartificial Additional pressurizations load.
Water seal ceramic jar, ambient temperature is controlled, to 36 degrees Celsius, to be pickled 40-20 days for 12.Temperature height is then pickled Time relative shortening.
(5)Pickle the seasoning of fiddlehead and vacuum packaging.
30 minutes sterilization treatments of ultraviolet are carried out to seasoning area and vacuum packaging area.
In seasoning area sweet fermented flour sauce or fermented glutinous rice are added by 1-4 times of edible salt dosage.After be vacuum-packed, every bag of weight Measure as 100-1000 grams.
Seasoning is finished to the time of vacuum packaging end and should controlled in 3 hours.

Claims (5)

1. a kind of instant vegetables for pickling fiddlehead, using wild pteridophyte as raw material, its specific procedure of processing and key parameter are: (1)Arrange removal of impurities;(2)Boiling water treating is killed livestock and air-dried for 30-600 seconds;(3)Modulate [degree of increasing brewing white spirit(38 degree to 65 Degree):Brew light-coloured vinegar:Edible salt],(4)Pickle(12, to 36 degrees Celsius, load water seal in ceramic jar, pickle 40-20 days);(5)Adjust Taste is simultaneously vacuum-packed.
2. pressing claim 1, degree is air-dried to keep fiddlehead mouthfeel brittleness suitable, before the fiddlehead Weight control after air-drying is air-dries The 60-90% of weight.
3. pressing claim 1, the temperature of fiddlehead curing process has direct relation to the brittleness of its mouthfeel, and highest technological temperature does not surpass Cross 36 degrees Celsius, preferably 16 to 30 degrees Celsius.
4. pressing claim 1, the dispensing that fiddlehead uses before pickling has brewing white spirit, brews light-coloured vinegar, edible salt, its usage amount scope It is relative to the weight of fiddlehead before air-drying:Brewing white spirit(0.02-0.20), brew light-coloured vinegar(0.01-0.06), edible salt (0.005-0.02).
5. press claim 1, fast food pickled duration that fiddlehead seasoning terminates to vacuum packaging to finish in 3 hours, fast food The Vacuum packing processes of fiddlehead are pickled without using the disinfectant of chemistry, only use ultraviolet disinfection before packing(10 to 30 minutes) Mode reduce pickle fiddlehead vacuum packaging producing region microorganism.
CN201710837610.0A 2017-09-18 2017-09-18 A kind of fast food pickles fiddlehead Pending CN107510008A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109043416A (en) * 2018-06-14 2018-12-21 贵州省水稻研究所 A kind of production method that fast food pickles Radix Folium Allii tuberosi

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20130130214A (en) * 2012-03-30 2013-12-02 홍보람 Wild greens gimbap and it's making method
CN106262277A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of method for salting of wild Herba Fimbristylis dichotomae
CN106852469A (en) * 2016-12-20 2017-06-16 维西福邦农业开发有限公司 A kind of fiddlehead dry vegetalbe and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
KR20130130214A (en) * 2012-03-30 2013-12-02 홍보람 Wild greens gimbap and it's making method
CN106262277A (en) * 2016-08-16 2017-01-04 陈光涛 A kind of method for salting of wild Herba Fimbristylis dichotomae
CN106852469A (en) * 2016-12-20 2017-06-16 维西福邦农业开发有限公司 A kind of fiddlehead dry vegetalbe and preparation method thereof

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN109043416A (en) * 2018-06-14 2018-12-21 贵州省水稻研究所 A kind of production method that fast food pickles Radix Folium Allii tuberosi

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Application publication date: 20171226