CN107969662A - A kind of tender and crisp tasty and refreshing marinated ternip production method - Google Patents

A kind of tender and crisp tasty and refreshing marinated ternip production method Download PDF

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Publication number
CN107969662A
CN107969662A CN201711297666.8A CN201711297666A CN107969662A CN 107969662 A CN107969662 A CN 107969662A CN 201711297666 A CN201711297666 A CN 201711297666A CN 107969662 A CN107969662 A CN 107969662A
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ternip
refreshing
tender
marinated
crisp tasty
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周起行
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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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03Organic compounds
    • 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
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • 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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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Oil, Petroleum & Natural Gas (AREA)
  • Mycology (AREA)
  • Molecular Biology (AREA)
  • Preparation Of Fruits And Vegetables (AREA)
  • Storage Of Fruits Or Vegetables (AREA)

Abstract

The invention discloses a kind of tender and crisp tasty and refreshing marinated ternip production method, include the following steps:Ternip is cleaned, is cut, salt is added and stirs evenly, place, rinse, dries to obtain pretreatment ternip;Chinese prickly ash, garlic, ginger, fructus amomi, water are mixed and cooked, cooling adds pretreatment ternip stirring, and draining obtains leaching taste radish;Starch, lactalbumin, food-grade polyethylene pyrrolidones, water are mixed, heating stirring, electron beam irradiation, add leaching taste radish and stir evenly, dry, sterilizing obtains tender and crisp tasty and refreshing marinated ternip.Present invention process is simple, and comprehensive cost is low, convenient, easy to store, and gained pickles the brittleness height of radish, nutriment is lost in few, brittleness stabilization, and it can at utmost retain ternip nutritional ingredient, the loss that original pickling technique causes nutritional ingredient is avoided, on the premise of less salt, preserved radish strip is tender and crisp tasty and refreshing, energy Appetizing spleen-tonifying, whets the appetite.

Description

A kind of tender and crisp tasty and refreshing marinated ternip production method
Technical field
The present invention relates to food processing technology field, more particularly to a kind of tender and crisp tasty and refreshing marinated ternip production method.
Background technology
Ternip is a kind of rhizome vegetable of delicious flavour, its is full of nutrition, eats prepared food raw, is known as " RADIX GINSENG ALBA " Good reputation, modern research suggests that, ternip contains mustard oil, amylase and crude fibre, have promote digestion, whet the appetite, accelerate stomach Enterocinesia and relieving cough and reducing sputum effect, theory of traditional Chinese medical science is also considered as its product acrid-sweet flavor, cool in nature, enters lung stomach, is diet good food, can be with Treatment or a variety of diseases of auxiliary treatment, Compendium of Materia Medica are referred to as " most favourable person in vegetable ".
Ternip can be supplied all the year round in China, and volume of production and marketing is very big, and in the north, radish standing time is long to occur the chaff heart, mesh Preceding traditional pickled vegetable is usually to achieve the purpose that preservation vegetables using hypertonic effect caused by high salt, but made of this method Radish salt content is high, and nutrition is single, does not meet less salt, the needs of nutritional type food of modern's taste.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of tender and crisp tasty and refreshing marinated ternip making side Method, technique is simple, and comprehensive cost is low, convenient, and easy to store, and gained pickles the brittleness height of radish, and nutriment is lost in Few, brittleness is stablized, and can at utmost retain ternip nutritional ingredient, avoids original pickling technique and causes nutritional ingredient It is lost in, on the premise of less salt, preserved radish strip is tender and crisp tasty and refreshing, and energy Appetizing spleen-tonifying, whets the appetite.
A kind of tender and crisp tasty and refreshing marinated ternip production method proposed by the present invention, includes the following steps:
S1, clean ternip, cuts, and adds salt and stirs evenly, place, rinses, and dries to obtain pretreatment ternip;
Chinese prickly ash, garlic, ginger, fructus amomi, water, is mixed cooking by S2, and cooling adds pretreatment ternip stirring, and draining obtains Soak taste radish;
S3, by starch, lactalbumin, food-grade polyethylene pyrrolidones, water mix, heating stirring, electron beam irradiation, then Add leaching taste radish to stir evenly, dry, sterilizing obtains tender and crisp tasty and refreshing marinated ternip.
Preferably, in S1, wide 0.4-1cm, long 2-4cm preserved radish strips are cut into.
Preferably, in S1, standing time 8-10h.
Preferably, in S1, the weight ratio of ternip and salt is 30-50:2-6.
Preferably, in S2, brew time 2-5h.
Preferably, in S2, Chinese prickly ash, garlic, ginger, fructus amomi, water, the weight ratio of pretreatment ternip are 1-5:1-5:2-8: 2-8:30-50:100.
Preferably, in S3, starch, lactalbumin, food-grade polyethylene pyrrolidones, water is mixed, are warming up to 90-96 DEG C Stir 15-24min.
Preferably, in S3, electron beam irradiation dosage is 30-40kGy.
Preferably, in S3, starch, lactalbumin, food-grade polyethylene pyrrolidones, water, the weight ratio of leaching taste radish are 2- 6:1-5:0.1-0.2:20-30:240-350.
Simple production process of the present invention, comprehensive cost is low, and convenient, easy to store, and gained pickles the brittleness of radish Height, nutriment are lost in less, and brittleness is stablized, and will not decline due to sterilization, the storage in later stage;Matched somebody with somebody using starch and lactalbumin Close, under the cooperation of food-grade polyethylene pyrrolidones, successively after high temperature gelatinization and e-book irradiation, form hydrogel, can Leaching taste radish surface is coated on, not only antioxidant effect is good, but also can at utmost retain ternip nutritional ingredient, avoids original Pickling technique causes the loss of nutritional ingredient, and on the premise of less salt, preserved radish strip is tender and crisp tasty and refreshing, and energy Appetizing spleen-tonifying, whets the appetite.
The marinated radish of gained of the invention has good flavor, can not only promote gastrointestinal peristalsis, contribute to the row of bodily waste Go out, but also with blood fat, softening blood vessel, stabilizing blood pressure is reduced, prevention coronary heart disease, artery sclerosis, cholelithiasis and eliminating the phlegm, slow down Muscles and bones such as is ached at the effect, and preparation process is simple, and production cost is low, does not add preservative, and product quality is stablized, and shelf life is up to 6 More than a month.
Embodiment
In the following, technical scheme is described in detail by specific embodiment.
Embodiment 1
A kind of tender and crisp tasty and refreshing marinated ternip production method, includes the following steps:
S1, clean 30g ternips, is cut into wide 0.4-1cm, long 2-4cm preserved radish strips, adds 6g salt and stirs evenly, places 8h, is rinsed, and dries to obtain pretreatment ternip;
5g Chinese prickly ashes, 1g garlics, 8g gingers, 2g fructus amomis, 50g water, is mixed cooking 2h, cooling, addition 100g pretreatments by S2 Ternip stirs 8h, and draining obtains leaching taste radish;
S3, by 2g starch, 5g lactalbumins, 0.1g food-grade polyethylenes pyrrolidones, 30g water mix, be warming up to 90 DEG C 24min is stirred, electron beam irradiation processing, electron beam irradiation dosage is 30kGy, adds 350g leaching taste radish and stirs evenly, dries in the air Dry, sterilizing obtains tender and crisp tasty and refreshing marinated ternip.
Embodiment 2
A kind of tender and crisp tasty and refreshing marinated ternip production method, includes the following steps:
S1, clean 50g ternips, is cut into wide 0.4-1cm, long 2-4cm preserved radish strips, adds 2g salt and stirs evenly, places 10h, is rinsed, and dries to obtain pretreatment ternip;
1g Chinese prickly ashes, 5g garlics, 2g gingers, 8g fructus amomis, 30g water, is mixed cooking 5h, cooling, addition 100g pretreatments by S2 Ternip stirs 2h, and draining obtains leaching taste radish;
S3, by 6g starch, 1g lactalbumins, 0.2g food-grade polyethylenes pyrrolidones, 20g water mix, be warming up to 96 DEG C 15min is stirred, electron beam irradiation processing, electron beam irradiation dosage is 40kGy, adds 240g leaching taste radish and stirs evenly, dries in the air Dry, sterilizing obtains tender and crisp tasty and refreshing marinated ternip.
Embodiment 3
A kind of tender and crisp tasty and refreshing marinated ternip production method, includes the following steps:
S1, clean 35g ternips, is cut into wide 0.4-1cm, long 2-4cm preserved radish strips, adds 5g salt and stirs evenly, places 8.5h, is rinsed, and dries to obtain pretreatment ternip;
4g Chinese prickly ashes, 2g garlics, 6g gingers, 4g fructus amomis, 45g water, is mixed cooking 3h, cooling, addition 100g pretreatments by S2 Ternip stirs 6h, and draining obtains leaching taste radish;
S3, by 3g starch, 4g lactalbumins, 0.12g food-grade polyethylenes pyrrolidones, 28g water mix, be warming up to 92 DEG C 22min is stirred, electron beam irradiation processing, electron beam irradiation dosage is 33kGy, adds 320g leaching taste radish and stirs evenly, dries in the air Dry, sterilizing obtains tender and crisp tasty and refreshing marinated ternip.
Embodiment 4
A kind of tender and crisp tasty and refreshing marinated ternip production method, includes the following steps:
S1, clean 45g ternips, is cut into wide 0.4-1cm, long 2-4cm preserved radish strips, adds 3g salt and stirs evenly, places 9.5h, is rinsed, and dries to obtain pretreatment ternip;
2g Chinese prickly ashes, 4g garlics, 4g gingers, 6g fructus amomis, 35g water, is mixed cooking 4h, cooling, addition 100g pretreatments by S2 Ternip stirs 4h, and draining obtains leaching taste radish;
S3, by 5g starch, 2g lactalbumins, 0.18g food-grade polyethylenes pyrrolidones, 22g water mix, be warming up to 94 DEG C 18min is stirred, electron beam irradiation processing, electron beam irradiation dosage is 37kGy, adds 280g leaching taste radish and stirs evenly, dries in the air Dry, sterilizing obtains tender and crisp tasty and refreshing marinated ternip.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto, Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.

Claims (9)

1. a kind of tender and crisp tasty and refreshing marinated ternip production method, it is characterised in that include the following steps:
S1, clean ternip, cuts, and adds salt and stirs evenly, place, rinses, and dries to obtain pretreatment ternip;
Chinese prickly ash, garlic, ginger, fructus amomi, water, is mixed cooking by S2, and cooling adds pretreatment ternip stirring, and draining obtains soaking taste Radish;
S3, by starch, lactalbumin, food-grade polyethylene pyrrolidones, water mix, heating stirring, electron beam irradiation, adds Leaching taste radish stirs evenly, and dries, and sterilizing obtains tender and crisp tasty and refreshing marinated ternip.
2. tender and crisp tasty and refreshing marinated ternip production method according to claim 1, it is characterised in that in S1, be cut into wide 0.4- 1cm, long 2-4cm preserved radish strips.
3. tender and crisp tasty and refreshing marinated ternip production method according to claim 1 or claim 2, it is characterised in that in S1, during placement Between be 8-10h.
4. according to any one of the claim 1-3 tender and crisp tasty and refreshing marinated ternip production methods, it is characterised in that in S1, in vain The weight ratio of radish and salt is 30-50:2-6.
5. according to any one of the claim 1-4 tender and crisp tasty and refreshing marinated ternip production methods, it is characterised in that in S2, boil Time processed is 2-5h.
6. according to any one of the claim 1-5 tender and crisp tasty and refreshing marinated ternip production methods, it is characterised in that in S2, flower Green pepper, garlic, ginger, fructus amomi, water, the weight ratio of pretreatment ternip are 1-5:1-5:2-8:2-8:30-50:100.
7. according to any one of the claim 1-6 tender and crisp tasty and refreshing marinated ternip production methods, it is characterised in that, will in S3 Starch, lactalbumin, food-grade polyethylene pyrrolidones, water mixing, are warming up to 90-96 DEG C of stirring 15-24min.
8. according to any one of the claim 1-7 tender and crisp tasty and refreshing marinated ternip production methods, it is characterised in that in S3, electricity Beamlet irradiation dose is 30-40kGy.
9. according to any one of the claim 1-8 tender and crisp tasty and refreshing marinated ternip production methods, it is characterised in that in S3, form sediment Powder, lactalbumin, food-grade polyethylene pyrrolidones, water, the weight ratio of leaching taste radish are 2-6:1-5:0.1-0.2:20-30: 240-350。
CN201711297666.8A 2017-12-08 2017-12-08 A kind of tender and crisp tasty and refreshing marinated ternip production method Pending CN107969662A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108850933A (en) * 2018-06-06 2018-11-23 铜陵白姜发展有限责任公司 A kind of rich in taste pickles white ginger preparation method
CN109105836A (en) * 2018-10-09 2019-01-01 安徽铜陵天门白姜食品有限责任公司 A kind of method for salting retaining fresh ginger nutrition
CN109105833A (en) * 2018-10-09 2019-01-01 安徽铜陵天门白姜食品有限责任公司 A kind of preparation method of sweet and sour young ginger
CN109105837A (en) * 2018-10-09 2019-01-01 安徽铜陵天门白姜食品有限责任公司 A kind of method for salting retaining Jerusalem artichoke nutrition
CN109123428A (en) * 2018-10-29 2019-01-04 铜陵美子园农特产品加工有限公司 The suitable fermented soya bean preparation method of mouthfeel after a kind of long-term placement
CN109123535A (en) * 2018-10-29 2019-01-04 铜陵美子园农特产品加工有限公司 A kind of long-term instant ginger preparation method for keeping mouthfeel
CN109156514A (en) * 2018-10-09 2019-01-08 安徽铜陵天门白姜食品有限责任公司 A kind of sweet and sour ginger starch based antimicrobials and preparation method thereof
CN109156776A (en) * 2018-10-09 2019-01-08 安徽铜陵天门白姜食品有限责任公司 A kind of sweet and sour ginger preparation method of bacteriostasis, preservation
CN109170832A (en) * 2018-10-09 2019-01-11 安徽铜陵天门白姜食品有限责任公司 A kind of marinated water-retaining agent of sour-sweet tender ginger and preparation method thereof
CN109170830A (en) * 2018-10-09 2019-01-11 安徽铜陵天门白姜食品有限责任公司 A kind of son's ginger pickled product zein water-retaining agent preparation method
CN109198523A (en) * 2018-07-26 2019-01-15 江苏省翠源食品股份有限公司 A kind of lock liquid formula vegetable-pickling technique

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CN101731545A (en) * 2008-11-26 2010-06-16 孙宁振 Method for making special spicy and hot dried turnips
CN103588997A (en) * 2013-11-15 2014-02-19 福州西城食品有限公司 Edible film preparation method based on compound of protein and polysaccharide
CN103637130A (en) * 2013-11-01 2014-03-19 王宏 Low-salt sauced radish and preparation method thereof
CN104012909A (en) * 2014-06-24 2014-09-03 南京长健副食品加工有限公司 Low-salt radish strip preserving method
CN105646951A (en) * 2016-03-03 2016-06-08 武汉市九合生物技术有限公司 Method for preparing functional soluble and edible compound membranes

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CN1480224A (en) * 2002-07-26 2004-03-10 马来西亚核技术研究所 Starch hydrogel
CN1944495A (en) * 2006-09-29 2007-04-11 北京大学 Water gel containing natural high molecule and its radiation preparing method
CN101731545A (en) * 2008-11-26 2010-06-16 孙宁振 Method for making special spicy and hot dried turnips
CN103637130A (en) * 2013-11-01 2014-03-19 王宏 Low-salt sauced radish and preparation method thereof
CN103588997A (en) * 2013-11-15 2014-02-19 福州西城食品有限公司 Edible film preparation method based on compound of protein and polysaccharide
CN104012909A (en) * 2014-06-24 2014-09-03 南京长健副食品加工有限公司 Low-salt radish strip preserving method
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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108850933A (en) * 2018-06-06 2018-11-23 铜陵白姜发展有限责任公司 A kind of rich in taste pickles white ginger preparation method
CN109198523A (en) * 2018-07-26 2019-01-15 江苏省翠源食品股份有限公司 A kind of lock liquid formula vegetable-pickling technique
CN109105836A (en) * 2018-10-09 2019-01-01 安徽铜陵天门白姜食品有限责任公司 A kind of method for salting retaining fresh ginger nutrition
CN109105833A (en) * 2018-10-09 2019-01-01 安徽铜陵天门白姜食品有限责任公司 A kind of preparation method of sweet and sour young ginger
CN109105837A (en) * 2018-10-09 2019-01-01 安徽铜陵天门白姜食品有限责任公司 A kind of method for salting retaining Jerusalem artichoke nutrition
CN109156514A (en) * 2018-10-09 2019-01-08 安徽铜陵天门白姜食品有限责任公司 A kind of sweet and sour ginger starch based antimicrobials and preparation method thereof
CN109156776A (en) * 2018-10-09 2019-01-08 安徽铜陵天门白姜食品有限责任公司 A kind of sweet and sour ginger preparation method of bacteriostasis, preservation
CN109170832A (en) * 2018-10-09 2019-01-11 安徽铜陵天门白姜食品有限责任公司 A kind of marinated water-retaining agent of sour-sweet tender ginger and preparation method thereof
CN109170830A (en) * 2018-10-09 2019-01-11 安徽铜陵天门白姜食品有限责任公司 A kind of son's ginger pickled product zein water-retaining agent preparation method
CN109123428A (en) * 2018-10-29 2019-01-04 铜陵美子园农特产品加工有限公司 The suitable fermented soya bean preparation method of mouthfeel after a kind of long-term placement
CN109123535A (en) * 2018-10-29 2019-01-04 铜陵美子园农特产品加工有限公司 A kind of long-term instant ginger preparation method for keeping mouthfeel

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Application publication date: 20180501

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