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 PDFInfo
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- 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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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 21
- 241000220259 Raphanus Species 0.000 claims abstract description 33
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000002386 leaching Methods 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 102000004407 Lactalbumin Human genes 0.000 claims abstract description 12
- 108090000942 Lactalbumin Proteins 0.000 claims abstract description 12
- 238000010894 electron beam technology Methods 0.000 claims abstract description 12
- -1 polyethylene pyrrolidones Polymers 0.000 claims abstract description 12
- 229920002472 Starch Polymers 0.000 claims abstract description 11
- 235000019698 starch Nutrition 0.000 claims abstract description 11
- 239000008107 starch Substances 0.000 claims abstract description 11
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- 235000004611 garlic Nutrition 0.000 claims abstract description 9
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- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 8
- 238000001816 cooling Methods 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 238000010411 cooking Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 238000010792 warming Methods 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 230000005611 electricity Effects 0.000 claims 1
- 238000002156 mixing Methods 0.000 claims 1
- 239000000843 powder Substances 0.000 claims 1
- 239000013049 sediment Substances 0.000 claims 1
- 238000002791 soaking Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- 238000000034 method Methods 0.000 abstract description 8
- 239000004615 ingredient Substances 0.000 abstract description 6
- 230000036528 appetite Effects 0.000 abstract description 4
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- 238000005554 pickling Methods 0.000 abstract description 3
- 230000006641 stabilisation Effects 0.000 abstract 1
- 238000011105 stabilization Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 6
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- 235000013305 food Nutrition 0.000 description 4
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- 238000002203 pretreatment Methods 0.000 description 4
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- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- ZOJBYZNEUISWFT-UHFFFAOYSA-N allyl isothiocyanate Chemical compound C=CCN=C=S ZOJBYZNEUISWFT-UHFFFAOYSA-N 0.000 description 1
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- 230000003078 antioxidant effect Effects 0.000 description 1
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- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000001883 cholelithiasis Diseases 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
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- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
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- 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
- A23L29/30—Foods 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
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- Molecular Biology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
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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
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。
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Cited By (11)
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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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| CN1480224A (en) * | 2002-07-26 | 2004-03-10 | 马来西亚核技术研究所 | Starch hydrogel |
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| 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 |
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| 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 |
| 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 |
| 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 |
| 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 |
| 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 |
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