CN107581546A - A kind of processing method for salting of dried lactuca - Google Patents

A kind of processing method for salting of dried lactuca Download PDF

Info

Publication number
CN107581546A
CN107581546A CN201710851903.4A CN201710851903A CN107581546A CN 107581546 A CN107581546 A CN 107581546A CN 201710851903 A CN201710851903 A CN 201710851903A CN 107581546 A CN107581546 A CN 107581546A
Authority
CN
China
Prior art keywords
dried lactuca
processing
preserved materials
dried
lactuca
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
Application number
CN201710851903.4A
Other languages
Chinese (zh)
Inventor
范亚东
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Anhui Wei Xian Food Co Ltd
Original Assignee
Anhui Wei Xian Food Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Anhui Wei Xian Food Co Ltd filed Critical Anhui Wei Xian Food Co Ltd
Priority to CN201710851903.4A priority Critical patent/CN107581546A/en
Publication of CN107581546A publication Critical patent/CN107581546A/en
Pending legal-status Critical Current

Links

Abstract

The invention discloses a kind of processing method for salting of dried lactuca, (1) Feedstock treating;(2) flavor preserved materials are prepared, and are taken each flavoring to be mixed evenly by weight, are configured to flavor preserved materials, standby;(3) pickle, the flavor preserved materials that the dried lactuca bar that step (1) is obtained obtains with step (2) are 8 10 by weight:1 ratio mixing, stirring, rubbing are uniform, and loading is pickled in cylinder, be placed at room temperature, be kept in dark place, pickle 45 50 days, obtain dish base;Step (4) packaging, sterilization, dish base made from step (3) are vacuumized using aluminum foil compound bag after packing, are placed in 100 DEG C of boiling water and sterilize 25min, take out, packaging bag outer surface moisture is dried, loading packing after cooling, produces dried lactuca typical local food finished product.The processing method for salting expands dried lactuca product diversification again on the basis of dried lactuca intrinsic crisp matter flavor and taste and nutritional ingredient are kept, and meets the healthy living demand of masses.

Description

A kind of processing method for salting of dried lactuca
Technical field
The present invention relates to field of food, the processing method for salting of especially a kind of dried lactuca.
Background technology
Dried lactuca, it is annual herb plant, if its color and luster is bud green, quality is tasty and refreshing, taste jellyfish, edibility is high.Anhui The famous and expensive special local product in Woyang County Yi Men towns, its cultivation history see the Qin, more than 2,200 years so far, are that a kind of pure natural green is high-grade Dehydrated vegetables, dried lactuca nature and flavor are salty-cold, have the effect of softening and resolving hard mass, clearing heat and detoxicating, swollen etc. available for paronychia, lymphonodi cervicales, There is norcholesterol simultaneously.Except containing abundant protein, amino acid, pectin, vitamin, carrotene and carbon water Outside compound, still containing macro- and trace-elements such as calcium, iron, zinc, potassium, sodium, phosphorus.Shown according to the data of the Chinese Academy of Agricultural Sciences's research, Dried lactuca has higher nutrition and medical value, has hypotensive, qualcomm meridian, promoting blood circulation brain tonic, opens chest profit gas, strengthens the bone, anti-ageing Always, it is clearing heat and detoxicating, preventing hypertension, coronary heart disease and other effects.If dried lactuca color and luster is bud green, quality is tasty and refreshing, taste jellyfish, edibility pole Height, dried lactuca eating method is various, both can be cold and dressed with sauce, can propagandize hotly again, and salty, sweet tea, spicy different flavor, the edible side of dried lactuca is made Just, market it is common pickle, sugar is mixed, the manufactured goods such as sweet and sour, spicy sale, welcome by citizen very much.
During existing dried lactuca product processing, the resting period is longer after purchasing new fresh moss dry, causes dried lactuca appearance color product as not It is good, add man-hour requirement to carry out color protection using natrium nitrosum, while to preserve certain time, it is necessary to be killed using food additives Bacterium is handled, and is unfavorable for health.
The content of the invention
The technical problems to be solved by the invention are to provide a kind of processing method for salting of dried lactuca, the processing method for salting On the basis of dried lactuca intrinsic crisp matter flavor and taste and nutritional ingredient are kept, dried lactuca product diversification is expanded again, is met big Many healthy living demands.
The purpose of the present invention, is achieved through the following technical solutions:
A kind of processing method for salting of dried lactuca, the described method comprises the following steps:
(1) Feedstock treating
Commercially available dried lactuca is selected as raw material, the tip and the cured leaf of the following bar portion of the tip is cut, cuts root lignifying butt, be placed in and contain There is weight than being soaked in the saline solution for 0.6-0.9wt% 6-8 hours, rubbing is carried out changing clear water and washed by rubbing with the hands repeatedly by hand, changes water 8- 10 times, rubbing every time is no less than 20 minutes, the bitter matter in dried lactuca is fully cleaned, is finally used clean water rinsed clean again, drag for Go out, after draining away the water, be cut into long 1-3cm bar, it is standby;
(2) flavor preserved materials are prepared
Take each flavoring to be mixed evenly by weight, be configured to flavor preserved materials, it is standby;
(3) pickle
The flavor preserved materials that the dried lactuca bar that step (1) is obtained obtains with step (2) are by weight 8-10:1 ratio Mixing, stirring, rubbing are uniform, and loading is pickled in cylinder, be placed at room temperature, be kept in dark place, pickle 45-50 days, obtain dish base;
Step (4) packaging, sterilization
Dish base made from step (3) is vacuumized using aluminum foil compound bag after packing, be placed in 100 DEG C of boiling water and sterilize 25min, take out, dry packaging bag outer surface moisture, loading packing after cooling, produce dried lactuca typical local food finished product.
The processing method for salting of described dried lactuca, flavor preserved materials have a variety of, the mass parts of dried lactuca in described step (2) When number is 100-120, each constituent of flavor preserved materials is counted in parts by weight:
The formula of lemon:Salt 5-8, white sugar 2-5, monosodium glutamate 1-3, potassium sorbate 0.1-0.4, lemon juice 3-8, water 20- 40;
The formula of fragrant spicy:Salt 5-8, white sugar 2-5, monosodium glutamate 1-3, potassium sorbate 0.1-0.4, sodium Diacetate 0.02- 0.05th, fennel 1-5, Chinese prickly ash 1-5, pepper 2-4, anistree 1-3, ginger 1-2, green onion 1-3, garlic 1-3, water 20-40;
The formula of honeydew taste:White sugar 10-20, light-coloured vinegar 5-10, L-arabinose 5-10, fructose 2-6, potassium sorbate 0.1- 0.4th, sodium Diacetate 0.02-0.05, monosodium glutamate 0.5-2, matrimony vine 2-6, catsup 5-10, water 20-40;
The formula of mint flavored:Peach leaves 2-3 parts, peppermint 5-8 parts, scouring rush powder 3-5 parts, moringa seeds 1-2 parts, russianolive flower 1-2 Part, tsaoko 1-2 parts, matrimony vine 1-2 parts, white sugar 1-2, monosodium glutamate 0.2-0.5, potassium sorbate 0.1-0.2, sodium Diacetate 0.01-0.02, Water 20-40;
The formula of original flavor:Salt 5-8, white sugar 2-5, monosodium glutamate 1-3, potassium sorbate 0.1-0.4, water 20-40;
A kind of processing method for salting of dried lactuca provided by the invention, has the beneficial effect that:
(1) a kind of processing method for salting of dried lactuca of the invention is simple, green, environmental protection, cleaning, suitable for industrialized production, It is cheap, be advantageous to wage-earners' consumption, product has good market prospects.
(2) the invention provides numerous flavor preserved materials, there is different taste, its common ground is that various plant components are equal Containing the beneficial composition of human body, health value is respectively provided with, while belongs to integration of drinking and medicinal herbs again, to human body beneficial to without side effect, Long-term consumption, it is good for health;Pickling liquid added with salt, sugar seasoning, meets popular taste, therefore population is for flavor dried lactuca Mouthfeel acceptance level it is high.Differently flavoured dried lactuca food can be prepared into according to the colony of different taste demand, beneficial to people's Selection;
(3) the processing method for salting of a kind of dried lactuca of the invention, the dried lactuca any surface finish being prepared, appearance looks elegant, taste Hide wherein, eat delicious and crisp;Dried lactuca typical local food after processing carries out sterilization processing after vacuum sealed package, is advantageous to product Preserve, Shelf-life.
Embodiment
Embodiment 1:The processing method for salting of lemon dried lactuca
A kind of processing method for salting of dried lactuca, the described method comprises the following steps:
(1) Feedstock treating
Commercially available dried lactuca is selected as raw material, the tip and the cured leaf of the following bar portion of the tip is cut, cuts root lignifying butt, be placed in and contain There is weight than being soaked in the saline solution for 0.6-0.9wt% 6-8 hours, rubbing is carried out changing clear water and washed by rubbing with the hands repeatedly by hand, changes water 8- 10 times, rubbing every time is no less than 20 minutes, the bitter matter in dried lactuca is fully cleaned, is finally used clean water rinsed clean again, drag for Go out, after draining away the water, be cut into long 1-3cm bar, it is standby;
(2) flavor preserved materials are prepared
Take each flavoring to be mixed evenly by weight, be configured to flavor preserved materials, it is standby;
(3) pickle
The flavor preserved materials that the dried lactuca bar that step (1) is obtained obtains with step (2) are by weight 8-10:1 ratio Mixing, stirring, rubbing are uniform, and loading is pickled in cylinder, be placed at room temperature, be kept in dark place, pickle 45-50 days, obtain dish base;
Step (4) packaging, sterilization
Dish base made from step (3) is vacuumized using aluminum foil compound bag after packing, be placed in 100 DEG C of boiling water and sterilize 25min, take out, dry packaging bag outer surface moisture, loading packing after cooling, produce dried lactuca typical local food finished product.
The processing method for salting of described dried lactuca, flavor preserved materials have a variety of, the mass parts of dried lactuca in described step (2) When number is 120, each constituent of flavor preserved materials is counted in parts by weight:
The formula of lemon:Salt 5, white sugar 5, monosodium glutamate 3, potassium sorbate 0.1, lemon juice 8, water 40.
Embodiment 2:The processing method for salting of original flavor dried lactuca
A kind of processing method for salting of dried lactuca, the described method comprises the following steps:
(1) Feedstock treating
Commercially available dried lactuca is selected as raw material, the tip and the cured leaf of the following bar portion of the tip is cut, cuts root lignifying butt, be placed in and contain There is weight than being soaked in the saline solution for 0.6-0.9wt% 6-8 hours, rubbing is carried out changing clear water and washed by rubbing with the hands repeatedly by hand, changes water 8- 10 times, rubbing every time is no less than 20 minutes, the bitter matter in dried lactuca is fully cleaned, is finally used clean water rinsed clean again, drag for Go out, after draining away the water, be cut into long 1-3cm bar, it is standby;
(2) flavor preserved materials are prepared
Take each flavoring to be mixed evenly by weight, be configured to flavor preserved materials, it is standby;
(3) pickle
The flavor preserved materials that the dried lactuca bar that step (1) is obtained obtains with step (2) are by weight 8-10:1 ratio Mixing, stirring, rubbing are uniform, and loading is pickled in cylinder, be placed at room temperature, be kept in dark place, pickle 45-50 days, obtain dish base;
Step (4) packaging, sterilization
Dish base made from step (3) is vacuumized using aluminum foil compound bag after packing, be placed in 100 DEG C of boiling water and sterilize 25min, take out, dry packaging bag outer surface moisture, loading packing after cooling, produce dried lactuca typical local food finished product.
The processing method for salting of described dried lactuca, flavor preserved materials have a variety of, the mass parts of dried lactuca in described step (2) When number is 100, each constituent of flavor preserved materials is counted in parts by weight:
The formula of original flavor:Salt 8, white sugar 3, monosodium glutamate 2, potassium sorbate 0.4, water 20;
Embodiment 3:The processing method for salting of mint flavored dried lactuca
A kind of processing method for salting of dried lactuca, the described method comprises the following steps:
(1) Feedstock treating
Commercially available dried lactuca is selected as raw material, the tip and the cured leaf of the following bar portion of the tip is cut, cuts root lignifying butt, be placed in and contain There is weight than being soaked in the saline solution for 0.6-0.9wt% 6-8 hours, rubbing is carried out changing clear water and washed by rubbing with the hands repeatedly by hand, changes water 8- 10 times, rubbing every time is no less than 20 minutes, the bitter matter in dried lactuca is fully cleaned, is finally used clean water rinsed clean again, drag for Go out, after draining away the water, be cut into long 1-3cm bar, it is standby;
(2) flavor preserved materials are prepared
Take each flavoring to be mixed evenly by weight, be configured to flavor preserved materials, it is standby;
(3) pickle
The flavor preserved materials that the dried lactuca bar that step (1) is obtained obtains with step (2) are by weight 8-10:1 ratio Mixing, stirring, rubbing are uniform, and loading is pickled in cylinder, be placed at room temperature, be kept in dark place, pickle 45-50 days, obtain dish base;
Step (4) packaging, sterilization
Dish base made from step (3) is vacuumized using aluminum foil compound bag after packing, be placed in 100 DEG C of boiling water and sterilize 25min, take out, dry packaging bag outer surface moisture, loading packing after cooling, produce dried lactuca typical local food finished product.
The processing method for salting of described dried lactuca, flavor preserved materials have a variety of, the mass parts of dried lactuca in described step (2) When number is 100-120, each constituent of flavor preserved materials is counted in parts by weight:
The formula of mint flavored:3 parts of peach leaves, 8 parts of peppermint, 3 parts of scouring rush's powder, 1 part of moringa seeds, 1 part of russianolive flower, tsaoko 1 Part, 2 parts of matrimony vine, white sugar 2, monosodium glutamate 0.2, potassium sorbate 0.1, sodium Diacetate 0.01, water 20;
Embodiment 4:The processing method for salting of fragrant spicy dried lactuca
A kind of processing method for salting of dried lactuca, the described method comprises the following steps:
(1) Feedstock treating
Commercially available dried lactuca is selected as raw material, the tip and the cured leaf of the following bar portion of the tip is cut, cuts root lignifying butt, be placed in and contain There is weight than being soaked in the saline solution for 0.6-0.9wt% 6-8 hours, rubbing is carried out changing clear water and washed by rubbing with the hands repeatedly by hand, changes water 8- 10 times, rubbing every time is no less than 20 minutes, the bitter matter in dried lactuca is fully cleaned, is finally used clean water rinsed clean again, drag for Go out, after draining away the water, be cut into long 1-3cm bar, it is standby;
(2) flavor preserved materials are prepared
Take each flavoring to be mixed evenly by weight, be configured to flavor preserved materials, it is standby;
(3) pickle
The flavor preserved materials that the dried lactuca bar that step (1) is obtained obtains with step (2) are by weight 8-10:1 ratio Mixing, stirring, rubbing are uniform, and loading is pickled in cylinder, be placed at room temperature, be kept in dark place, pickle 45-50 days, obtain dish base;
Step (4) packaging, sterilization
Dish base made from step (3) is vacuumized using aluminum foil compound bag after packing, be placed in 100 DEG C of boiling water and sterilize 25min, take out, dry packaging bag outer surface moisture, loading packing after cooling, produce dried lactuca typical local food finished product.
The processing method for salting of described dried lactuca, flavor preserved materials have a variety of, the mass parts of dried lactuca in described step (2) When number is 120, each constituent of flavor preserved materials is counted in parts by weight:
The formula of fragrant spicy:Salt 8, white sugar 5, monosodium glutamate 3, potassium sorbate 0.4, sodium Diacetate 0.05, fennel 5, Chinese prickly ash 5, Pepper 4, anise 3, ginger 2, green onion 3, garlic 3, water 40.

Claims (6)

1. the processing method for salting of a kind of dried lactuca, it is characterised in that the described method comprises the following steps:
(1) Feedstock treating
Commercially available dried lactuca is selected as raw material, the tip and the cured leaf of the following bar portion of the tip is cut, cuts root lignifying butt, is placed in containing weight Than to be soaked 6-8 hours in 0.6-0.9wt% saline solution, rubbing is carried out changing clear water and washed by rubbing with the hands amount repeatedly by hand, changes water 8-10 times, Rubbing is no less than 20 minutes every time, the bitter matter in dried lactuca is fully cleaned, is finally used clean water rinsed clean again, pull out, drips After solid carbon dioxide point, long 1-3cm bar is cut into, it is standby;
(2) flavor preserved materials are prepared
Take each flavoring to be mixed evenly by weight, be configured to flavor preserved materials, it is standby;
(3) pickle
The flavor preserved materials that the dried lactuca bar that step (1) is obtained obtains with step (2) are by weight 8-10:1 ratio mixing, Stirring, rubbing are uniform, and loading is pickled in cylinder, be placed at room temperature, be kept in dark place, pickle 45-50 days, obtain dish base;
Step (4) packaging, sterilization
Dish base made from step (3) is vacuumized using aluminum foil compound bag after packing, be placed in 100 DEG C of boiling water and sterilize 25min, take out, dry packaging bag outer surface moisture, loading packing after cooling, produce dried lactuca typical local food finished product.
2. the processing method for salting of a kind of dried lactuca according to claim 1, it is characterised in that the processing of described dried lactuca salts down Method processed, flavor preserved materials in described step (2), when the mass fraction of dried lactuca is 100-120, each group of flavor preserved materials Counted in parts by weight into composition:The formula of lemon:Salt 5-8, white sugar 2-5, monosodium glutamate 1-3, potassium sorbate 0.1-0.4, lemon Juice 3-8, water 20-40.
3. the processing method for salting of a kind of dried lactuca according to claim 1, it is characterised in that the processing of described dried lactuca salts down Method processed, flavor preserved materials in described step (2), when the mass fraction of dried lactuca is 100-120, each group of flavor preserved materials Counted in parts by weight into composition:The formula of fragrant spicy:Salt 5-8, white sugar 2-5, monosodium glutamate 1-3, potassium sorbate 0.1-0.4, double second Sour sodium 0.02-0.05, fennel 1-5, Chinese prickly ash 1-5, pepper 2-4, anistree 1-3, ginger 1-2, green onion 1-3, garlic 1-3, water 20-40.
4. the processing method for salting of a kind of dried lactuca according to claim 1, it is characterised in that the processing of described dried lactuca salts down Method processed, flavor preserved materials in described step (2), when the mass fraction of dried lactuca is 100-120, each group of flavor preserved materials Counted in parts by weight into composition:The formula of honeydew taste:White sugar 10-20, light-coloured vinegar 5-10, L-arabinose 5-10, fructose 2-6, mountain Potassium sorbate 0.1-0.4, sodium Diacetate 0.02-0.05, monosodium glutamate 0.5-2, matrimony vine 2-6, catsup 5-10, water 20-40.
5. the processing method for salting of a kind of dried lactuca according to claim 1, it is characterised in that the processing of described dried lactuca salts down Method processed, flavor preserved materials in described step (2), when the mass fraction of dried lactuca is 100-120, each group of flavor preserved materials Counted in parts by weight into composition:The formula of mint flavored:Peach leaves 2-3 parts, peppermint 5-8 parts, scouring rush powder 3-5 parts, moringa seeds 1-2 Part, russianolive flower 1-2 parts, tsaoko 1-2 parts, matrimony vine 1-2 parts, white sugar 1-2, monosodium glutamate 0.2-0.5, potassium sorbate 0.1-0.2, diacetic acid Sodium 0.01-0.02, water 20-40.
6. the processing method for salting of a kind of dried lactuca according to claim 1, it is characterised in that the processing of described dried lactuca salts down Method processed, flavor preserved materials in described step (2), when the mass fraction of dried lactuca is 100-120, each group of flavor preserved materials Counted in parts by weight into composition:The formula of original flavor:Salt 5-8, white sugar 2-5, monosodium glutamate 1-3, potassium sorbate 0.1-0.4, water 20- 40。
CN201710851903.4A 2017-09-19 2017-09-19 A kind of processing method for salting of dried lactuca Pending CN107581546A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201710851903.4A CN107581546A (en) 2017-09-19 2017-09-19 A kind of processing method for salting of dried lactuca

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201710851903.4A CN107581546A (en) 2017-09-19 2017-09-19 A kind of processing method for salting of dried lactuca

Publications (1)

Publication Number Publication Date
CN107581546A true CN107581546A (en) 2018-01-16

Family

ID=61047332

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201710851903.4A Pending CN107581546A (en) 2017-09-19 2017-09-19 A kind of processing method for salting of dried lactuca

Country Status (1)

Country Link
CN (1) CN107581546A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108651909A (en) * 2018-04-16 2018-10-16 于成继 A kind of processing method of delicious instant dried lactuca
CN108651907A (en) * 2018-04-16 2018-10-16 于成继 A kind of processing method of paste flavor taste dried lactuca
CN108651908A (en) * 2018-04-16 2018-10-16 于成继 A kind of processing method of the instant dried lactuca of spicy

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102813165A (en) * 2012-08-02 2012-12-12 左营 Fresh processing method of flavored Lactuca sativa var. angustata
CN103549344A (en) * 2013-11-08 2014-02-05 徐州绿之野生物食品有限公司 Preparation method for dried laver flavor food
CN103584031A (en) * 2013-11-08 2014-02-19 徐州绿之野生物食品有限公司 Vegetable-flavored rhizome pickled vegetables and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102813165A (en) * 2012-08-02 2012-12-12 左营 Fresh processing method of flavored Lactuca sativa var. angustata
CN103549344A (en) * 2013-11-08 2014-02-05 徐州绿之野生物食品有限公司 Preparation method for dried laver flavor food
CN103584031A (en) * 2013-11-08 2014-02-19 徐州绿之野生物食品有限公司 Vegetable-flavored rhizome pickled vegetables and preparation method thereof

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108651909A (en) * 2018-04-16 2018-10-16 于成继 A kind of processing method of delicious instant dried lactuca
CN108651907A (en) * 2018-04-16 2018-10-16 于成继 A kind of processing method of paste flavor taste dried lactuca
CN108651908A (en) * 2018-04-16 2018-10-16 于成继 A kind of processing method of the instant dried lactuca of spicy

Similar Documents

Publication Publication Date Title
KR20130001557A (en) Maturing method of chicken using native grass enzyme and matured chicken thereof
CN103549340A (en) Production method of fermented leafy vegetable instant food
CN103549347A (en) Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof
CN107581546A (en) A kind of processing method for salting of dried lactuca
KR101423194B1 (en) Manufacturing Method of Soy Sauce
CN101999701B (en) Seafood jelly and preparation method thereof
KR101121738B1 (en) A method of preparing kimchi
KR101802181B1 (en) Method for Manufacturing Ssam Containing Fried Loach
CN103549348B (en) The processing method of the dry typical local food of a kind of grain tongue processed
CN105613925A (en) Osmanthus-flavored pear pickle and preparation method thereof
CN103461967B (en) Spiced pleurotus eryngii slices
CN105053167A (en) Making method of sour and hot agrocybe cylindracea
CN104365970A (en) Processing technology of honey and crisp preserved garlic
CN104381565A (en) Processing process of honey-fried preserved garlic
CN104783078A (en) Crispy broad beans containing day lily and preparation method of crispy broad beans
KR100515973B1 (en) Food preservative composition and food comprising the same
KR101038107B1 (en) The manufacturing method of kimchi using xbrassicoraphanus
KR20090095894A (en) A Manufacturing method of Prunus mume fruit pickles
KR102016790B1 (en) Manufacturing method of seasoned fermented skate sushi suppressed generating water
CN104473146A (en) Flavored edible mushroom and deep processing technology thereof
CN104431891A (en) Preparation method of lemon garlic
CN108991430A (en) A kind of processing method of tender water chestnut stem snack food
CN108740866A (en) A kind of preparation method of orange can
KR100453702B1 (en) A method for preparing and preserving green fuit kimchi prepared using green Apricot plum or green Apricot for a long time
KR20000000504A (en) Manufacturing process for pickled turnip

Legal Events

Date Code Title Description
PB01 Publication
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: 20180116