CN107510009A - A kind of method for salting of garlic - Google Patents
A kind of method for salting of garlic Download PDFInfo
- Publication number
- CN107510009A CN107510009A CN201710917872.8A CN201710917872A CN107510009A CN 107510009 A CN107510009 A CN 107510009A CN 201710917872 A CN201710917872 A CN 201710917872A CN 107510009 A CN107510009 A CN 107510009A
- Authority
- CN
- China
- Prior art keywords
- garlic
- salt
- pickled
- tealeaves
- vinegar
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000004611 garlic Nutrition 0.000 title claims abstract description 116
- 238000000034 method Methods 0.000 title claims abstract description 16
- 238000009938 salting Methods 0.000 title claims abstract description 11
- 244000245420 ail Species 0.000 title 1
- 240000002234 Allium sativum Species 0.000 claims abstract description 115
- 150000003839 salts Chemical class 0.000 claims abstract description 32
- 239000000463 material Substances 0.000 claims abstract description 19
- 235000021110 pickles Nutrition 0.000 claims abstract description 13
- 235000021419 vinegar Nutrition 0.000 claims abstract description 12
- 239000000052 vinegar Substances 0.000 claims abstract description 12
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 238000007789 sealing Methods 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 5
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 240000004760 Pimpinella anisum Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 210000003038 endothelium Anatomy 0.000 claims description 4
- 230000008020 evaporation Effects 0.000 claims description 4
- 238000001704 evaporation Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 239000002689 soil Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009333 weeding Methods 0.000 claims description 4
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000007654 immersion Methods 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 235000019633 pungent taste Nutrition 0.000 abstract description 2
- 239000012266 salt solution Substances 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000000857 drug effect Effects 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 208000007536 Thrombosis Diseases 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
- 210000002565 arteriole Anatomy 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 230000036470 plasma concentration Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000000284 resting effect Effects 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 230000024883 vasodilation Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000003462 vein Anatomy 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
- 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)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention particularly discloses a kind of method for salting of garlic, it is characterised in that：Comprise the following steps：Prepare raw material, the processing of garlic, cleaning garlic, the selection of material and proportioning：Pickle material used and proportion is：Garlic 1kg, vinegar 600g, soy sauce 400g, brown sugar 100g, Chinese prickly ash 50g, anistree 50g, ginger 60g, tealeaves 5g, salt 30g, the pretreatment of garlic, the processing of material, garlic are pickled, and pickle completion.The present invention's pickles garlic because the addition fragrance of tealeaves is denseer, and the smell of part garlic can be removed, this, compared to the garlic individually pickled with vinegar, the addition of soy sauce makes garlic color more bright-coloured, can Titian, also the holding time of garlic can be increased, the immersion of salt solution can play a part of sterilization, cleaning before pickling, the garlic mouthfeel that this method is pickled out is no very crisp, but fragrance is dense, also reduces the pungent taste of garlic, with more preferable eating effect, and component is simple, preparation method is easy, cheap.
Description
Technical field
The present invention relates to garlic processing technique field, in particular to a kind of method for salting of garlic.
Background technology
Garlic is food materials common in daily life, and garlic has good drug effect, is beneficial to health, and garlic can
Deposition fatty in cardiovascular and cerebrovascular is prevented well, the fat metabolism of organization internal can be activated, make FA bright
Aobvious increase, reduces cholesterol, suppresses hematoblastic aggregation, reduces plasma concentration, makes the expansion ratio of human body arteriole increase, so as to
Make vasodilation, play a part of adjusting blood pressure, increase the permeability of blood vessel, formation and the prevention that can thus suppress thrombus are dynamic
Arteries and veins hardens.In the prior art, the eating method of garlic has a lot, can eat it raw, and as the auxiliary material of vegetable, also one kind is exactly to salt down
System, not only the resting period is long for the garlic after pickling, and in good taste, in the prior art garlic pickle mainly using sugar, vinegar,
These three materials of salt, these three materials are mixed on the contrary garlic and flood garlic, although such a method for salting method adds list,
It is that the mouthfeel being pickled out is bad, the edible drug effect of garlic is bad.
The content of the invention
The technical problem to be solved in the present invention is to provide that a kind of processing and fabricating is simple, garlic fragrance is strong, the holding time
A kind of method for salting of garlic of long, edible good drug efficacy.
In order to solve the above technical problems, technical scheme provided by the invention is：A kind of method for salting of garlic, including it is as follows
Step：
(1) raw material, are prepared：From the garlic of completely filled fruit, fresh garlic is put into exposure in the sun 5~6 days, makes one
Point garlic skin Automatic-falling because of moisture evaporation, after weeding out soil and garlic skin, is further continued for solarization 1~2 day；
(2), the processing of garlic：Lao Pi outside garlic is peeled off, is left 2 layers of endothelium, the root of garlic is cut away, and stem cuts short
Stay 1-2 centimetres long；
(3) garlic, is cleaned：Treated garlic is placed in clear water and washed, particularly garlic root will clean up,
Be placed on after the completion of cleaning shady and cool place be vented to it is half-dried；
(4), the selection of material and proportioning：Pickle material used and proportion is：Garlic 1kg, vinegar 600g, soy sauce 400g,
Brown sugar 100g, Chinese prickly ash 50g, anistree 50g, ginger 60g, tealeaves 5g, salt 30g；
(5), the pretreatment of garlic：First take 5g salt to be dissolved in cold water, pour into fresh garlic and salt down two days, garlic is pulled out, with certainly
Water, which is rinsed and gets rid of the water on garlic, dries, and the garlic code after drying is into container with cover；
(6), the processing of material：Vinegar, soy sauce, brown sugar, Chinese prickly ash, anise, ginger, tealeaves, salt are poured into pot, wherein salt
For 20g, heat while stirring, untill salt and sugar melt, pass fire dries in the air cool；
(7), garlic is pickled：That chooses good airproof performance pickles cylinder, and the garlic in step 5 is put into cylinder, then will step
Juice in rapid 6 is poured on garlic, is then uniformly sprinkling upon remaining 5g salt in cylinder, lid sealing again, sealing after placing 3-5 days
Cool place preserves；
(8) completion, is pickled：Edible after pickling one month.
As an improvement, described tealeaves is black tea.
The invention has the advantages that：The present invention's pickles garlic because the addition fragrance of tealeaves is denseer, and can be with
The smell of part garlic is removed, this, compared to the garlic individually pickled with vinegar, the addition of soy sauce makes garlic color more bright-coloured,
Can Titian, can also increase holding time of garlic, before pickling the immersion of salt solution can play a part of sterilization, clean, this method salts down
It is no very crisp to make the garlic mouthfeel come, but fragrance is dense, also reduces the pungent taste of garlic, has preferably edible imitate
Fruit, and component is simple, preparation method is easy, cheap.
Embodiment
With reference to embodiment, the present invention is described in further detail.
Embodiment one
A kind of method for salting of garlic, comprises the following steps：
(1) raw material, are prepared：From the garlic of completely filled fruit, fresh garlic is put into exposure in the sun 5 days, makes a part
Garlic skin Automatic-falling because of moisture evaporation, after weeding out soil and garlic skin, it is further continued for shining 1 day；
(2), the processing of garlic：Lao Pi outside garlic is peeled off, is left 2 layers of endothelium, the root of garlic is cut away, and stem cuts short
Stay 1 centimeter long；
(3) garlic, is cleaned：Treated garlic is placed in clear water and washed, particularly garlic root will clean up,
Be placed on after the completion of cleaning shady and cool place be vented to it is half-dried；
(4), the selection of material and proportioning：Pickle material used and proportion is：Garlic 1kg, vinegar 600g, soy sauce 400g,
Brown sugar 100g, Chinese prickly ash 50g, anistree 50g, ginger 60g, black tea 5g, salt 30g；
(5), the pretreatment of garlic：First take 5g salt to be dissolved in cold water, pour into fresh garlic and salt down two days, garlic is pulled out, with certainly
Water, which is rinsed and gets rid of the water on garlic, dries, and the garlic code after drying is into container with cover；
(6), the processing of material：Vinegar, soy sauce, brown sugar, Chinese prickly ash, anise, ginger, tealeaves, salt are poured into pot, wherein salt
For 20g, heat while stirring, untill salt and sugar melt, pass fire dries in the air cool；
(7), garlic is pickled：That chooses good airproof performance pickles cylinder, and the garlic in step 5 is put into cylinder, then will step
Juice in rapid 6 is poured on garlic, is then uniformly sprinkling upon remaining 5g salt in cylinder, and lid sealing again, sealing are cloudy after placing 3 days
Cool preservation；
(8) completion, is pickled：Edible after pickling one month.
Embodiment two
A kind of method for salting of garlic, comprises the following steps：
(1) raw material, are prepared：From the garlic of completely filled fruit, fresh garlic is put into exposure in the sun 6 days, makes a part
Garlic skin Automatic-falling because of moisture evaporation, after weeding out soil and garlic skin, it is further continued for shining 1.5 days；
(2), the processing of garlic：Lao Pi outside garlic is peeled off, is left 2 layers of endothelium, the root of garlic is cut away, and stem cuts short
Stay 1.5 centimeters long；
(3) garlic, is cleaned：Treated garlic is placed in clear water and washed, particularly garlic root will clean up,
Be placed on after the completion of cleaning shady and cool place be vented to it is half-dried；
(4), the selection of material and proportioning：Pickle material used and proportion is：Garlic 1kg, vinegar 600g, soy sauce 400g,
Brown sugar 100g, Chinese prickly ash 50g, anistree 50g, ginger 60g, black tea 5g, salt 30g；
(5), the pretreatment of garlic：First take 5g salt to be dissolved in cold water, pour into fresh garlic and salt down two days, garlic is pulled out, with certainly
Water, which is rinsed and gets rid of the water on garlic, dries, and the garlic code after drying is into container with cover；
(6), the processing of material：Vinegar, soy sauce, brown sugar, Chinese prickly ash, anise, ginger, tealeaves, salt are poured into pot, wherein salt
For 20g, heat while stirring, untill salt and sugar melt, pass fire dries in the air cool；
(7), garlic is pickled：That chooses good airproof performance pickles cylinder, and the garlic in step 5 is put into cylinder, then will step
Juice in rapid 6 is poured on garlic, is then uniformly sprinkling upon remaining 5g salt in cylinder, and lid sealing again, sealing are cloudy after placing 4 days
Cool preservation；
(8) completion, is pickled：Edible after pickling one month.
Claims (2)
- A kind of 1. method for salting of garlic, it is characterised in that：Comprise the following steps：(1) raw material, are prepared：From the garlic of completely filled fruit, fresh garlic is put into exposure in the sun 5~6 days, makes a part of garlic Skin Automatic-falling because of moisture evaporation, after weeding out soil and garlic skin, it is further continued for solarization 1~2 day；(2), the processing of garlic：Lao Pi outside garlic is peeled off, is left 2 layers of endothelium, the root of garlic is cut away, and stem, which cuts short, stays 1- It is 2 centimeters long；(3) garlic, is cleaned：Treated garlic is placed in clear water and washed, particularly garlic root will clean up, cleaning After the completion of be placed on shady and cool place be vented to it is half-dried；(4), the selection of material and proportioning：Pickle material used and proportion is：Garlic 1kg, vinegar 600g, soy sauce 400g, brown sugar 100g, Chinese prickly ash 50g, anistree 50g, ginger 60g, tealeaves 5g, salt 30g；(5), the pretreatment of garlic：First take 5g salt to be dissolved in cold water, pour into fresh garlic and salt down two days, garlic is pulled out, uses running water Rinse and get rid of the water on garlic and dry, the garlic code after drying is into container with cover；(6), the processing of material：Vinegar, soy sauce, brown sugar, Chinese prickly ash, anise, ginger, tealeaves, salt are poured into pot, wherein salt is 20g, heat while stirring, untill salt and sugar melt, pass fire dries in the air cool；(7), garlic is pickled：That chooses good airproof performance pickles cylinder, the garlic in step 5 is put into cylinder, then by step 6 Juice be poured on garlic, then remaining 5g salt is uniformly sprinkling upon in cylinder, lid sealing again, sealing are shady and cool after placing 3-5 days Preserve；(8) completion, is pickled：Edible after pickling one month.
- A kind of 2. method for salting of garlic according to claim 1, it is characterised in that：Described tealeaves is black tea.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710917872.8A CN107510009A (en) | 2017-09-30 | 2017-09-30 | A kind of method for salting of garlic |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710917872.8A CN107510009A (en) | 2017-09-30 | 2017-09-30 | A kind of method for salting of garlic |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107510009A true CN107510009A (en) | 2017-12-26 |
Family
ID=60727055
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710917872.8A Pending CN107510009A (en) | 2017-09-30 | 2017-09-30 | A kind of method for salting of garlic |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107510009A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329814A (en) * | 2018-09-30 | 2019-02-15 | 贵州毕节恒有农产品开发有限责任公司 | A kind of method for salting of sweet and sour garlic |
| CN111165761A (en) * | 2019-12-30 | 2020-05-19 | 茶陵县蓉园食品有限公司 | Pickling method of flavored garlic |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067974A (en) * | 2009-11-19 | 2011-05-25 | 史海霞 | Method for preparing sweet and sour garlic |
| CN103549345A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Preparation method of garlic flavored food |
| CN105433319A (en) * | 2015-12-11 | 2016-03-30 | 重庆市荣昌县溢彩轩食品有限公司 | Making method of pickled garlic |
| CN105851986A (en) * | 2016-04-29 | 2016-08-17 | 任大勇 | Garlic bulb |
| CN105876701A (en) * | 2016-04-29 | 2016-08-24 | 任大勇 | Sweet and sour garlics |
-
2017
- 2017-09-30 CN CN201710917872.8A patent/CN107510009A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102067974A (en) * | 2009-11-19 | 2011-05-25 | 史海霞 | Method for preparing sweet and sour garlic |
| CN103549345A (en) * | 2013-11-08 | 2014-02-05 | 徐州绿之野生物食品有限公司 | Preparation method of garlic flavored food |
| CN105433319A (en) * | 2015-12-11 | 2016-03-30 | 重庆市荣昌县溢彩轩食品有限公司 | Making method of pickled garlic |
| CN105851986A (en) * | 2016-04-29 | 2016-08-17 | 任大勇 | Garlic bulb |
| CN105876701A (en) * | 2016-04-29 | 2016-08-24 | 任大勇 | Sweet and sour garlics |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109329814A (en) * | 2018-09-30 | 2019-02-15 | 贵州毕节恒有农产品开发有限责任公司 | A kind of method for salting of sweet and sour garlic |
| CN111165761A (en) * | 2019-12-30 | 2020-05-19 | 茶陵县蓉园食品有限公司 | Pickling method of flavored garlic |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103054087B (en) | Preparation process for canned sweet and sour squid | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN105146488B (en) | A kind of preparation method for the meat pulp that ferments | |
| CN104273215B (en) | A kind of processing method of fresh yam | |
| CN102349669A (en) | Making method of instant fresh sea cucumber | |
| CN106962831A (en) | The processing technology of golden pomfret seasoning steck | |
| CN105661345A (en) | Stewed pig elbow with sauce as well as preparation method and application | |
| CN104757606A (en) | Tea smoked fish and production method thereof | |
| CN103054081A (en) | Preparation process for instant canned anchovy | |
| CN105918887A (en) | Marinating process of healthy spiced beef with long shelf life and less nutrient loss | |
| KR101513424B1 (en) | Manufacturing method of sundae removed a bad smell | |
| KR101671382B1 (en) | Manufacturing method for gimchi using dendropanax root and branch extraction liquid | |
| CN105325936A (en) | Method for making bone-free common Japanese mackerel fillets through cold air drying and impregnating for flavoring | |
| CN107510009A (en) | A kind of method for salting of garlic | |
| CN105394625A (en) | Making method for soaked herring fillets dried through cold air | |
| KR101817462B1 (en) | Method of aging the eel and the aged eel obtained from the same method and the dish using the aged eel | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| CN106983093A (en) | Instant bubble green pepper tortoise meat of one kind leisure and preparation method thereof | |
| CN110447844A (en) | A kind of production method of halogen meat | |
| CN107801763A (en) | A kind of fish preservative and its preservation method | |
| CN103462109B (en) | Liquor-saturated gingko fruit leisure food and production method thereof | |
| CN105942470A (en) | Abalone sauce and preparation method thereof | |
| CN108294098B (en) | A method of shelf life extension after the pre- frying in conditioning fish head center kitchen | |
| KR20210131815A (en) | Method for manufacturing braised pollack using powder sauce | |
| CN112914062A (en) | Instant freeze-dried day lily and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171226 |