CN109007702A - A kind of method of high-efficiency fermenting pickles - Google Patents
A kind of method of high-efficiency fermenting pickles Download PDFInfo
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- CN109007702A CN109007702A CN201810849071.7A CN201810849071A CN109007702A CN 109007702 A CN109007702 A CN 109007702A CN 201810849071 A CN201810849071 A CN 201810849071A CN 109007702 A CN109007702 A CN 109007702A
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- vegetables
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- 238000000034 method Methods 0.000 title claims abstract description 30
- 235000021110 pickles Nutrition 0.000 title claims abstract description 22
- 235000013311 vegetables Nutrition 0.000 claims abstract description 70
- 238000000855 fermentation Methods 0.000 claims abstract description 39
- 230000004151 fermentation Effects 0.000 claims abstract description 39
- 150000003839 salts Chemical class 0.000 claims abstract description 38
- 239000007788 liquid Substances 0.000 claims abstract description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000001301 oxygen Substances 0.000 claims abstract description 20
- 229910052760 oxygen Inorganic materials 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000004898 kneading Methods 0.000 claims abstract description 14
- 241000894006 Bacteria Species 0.000 claims abstract description 13
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 241000235342 Saccharomycetes Species 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims description 17
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 241000196324 Embryophyta Species 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 6
- 240000007087 Apium graveolens Species 0.000 claims description 6
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims description 6
- 235000010591 Appio Nutrition 0.000 claims description 6
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 claims description 6
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 claims description 6
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 claims description 6
- 244000045195 Cicer arietinum Species 0.000 claims description 6
- 235000010523 Cicer arietinum Nutrition 0.000 claims description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 6
- 235000004611 garlic Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 102000005575 Cellulases Human genes 0.000 claims description 5
- 108010084185 Cellulases Proteins 0.000 claims description 5
- 238000011081 inoculation Methods 0.000 claims description 2
- 244000088415 Raphanus sativus Species 0.000 claims 1
- 239000008187 granular material Substances 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000009938 salting Methods 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 9
- 230000008569 process Effects 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 5
- 235000021109 kimchi Nutrition 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000000813 microbial effect Effects 0.000 description 3
- OAKJQQAXSVQMHS-UHFFFAOYSA-N Hydrazine Chemical compound NN OAKJQQAXSVQMHS-UHFFFAOYSA-N 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000186660 Lactobacillus Species 0.000 description 1
- 241000406668 Loxodonta cyclotis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 210000000170 cell membrane Anatomy 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 235000021107 fermented food Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229940039696 lactobacillus Drugs 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 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
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
Abstract
The present invention relates to a kind of methods of high-efficiency fermenting pickles, belong to food fermentation technical field, this method comprises: vegetables are handled under high-temperature low-oxygen environment, vegetables are mixed into kneading with salt again, fermentation liquid is added in the vegetables kneaded to be uniformly mixed, fermentation 1-2 weeks, then it is 12-15% that vegetables, which are taken out sunning to water content,.This method effectively destroys vegetable plant cells tissue, so that vegetables are easier to be shortlisted for, effectively shorten the salting zymolysis of vegetable raw-material, to reduce the content of nitrite in product, more healthy green meets the growing environment of lactic acid bacteria and saccharomycete, lactic acid bacteria and saccharomycete rich content, product quality is improved, nutritive value is higher.
Description
Technical field
The present invention relates to food fermentation technical field, in particular to a kind of method of high-efficiency fermenting pickles.
Background technique
Pickles are the Typical Representatives of China's traditional characteristics fermented food, and with a long history, cultural deposits are deep.Currently on the market
The kimchi products of sale are using the vegetables of salt marsh as primary raw material, through over cleaning, desalination, dehydration, seasoning, packaging and sterilization mostly
Etc. processes production seasoning kimchi products.As modern production pickles one of necessary process --- vegetables salt marsh, it is determined
The final quality of kimchi products.
The salt marsh of existing vegetable raw-material generally uses a salt marsh method, i.e., fresh vegetables receive after salt marsh when, disposably will
Required total salt dosage fills up, and no longer adds later.There are following technical problems during this:
One, salt consumption is big, the osmosis that high concentration salt causes vegetable plant cells violent and make vegetable tissue suddenly
Dehydration causes vegetables generation elephant skin and deflation, appearance not full.
Two, the concentration of salt marsh solution is big, and the moisture and solable matter in vegetable tissue are exosmosed by cell membrane and height
The time that concentration salt solution reaches balance is just grown, so that salting zymolysis time, that is, production cycle is longer, and because high salinity
Salt marsh solution can generate more nitrite under long duration of action, influence health of people.
Three, the concentration of salt marsh solution is big, and the lactobacillus in pickles is difficult growth and breeding, and content of lactic acid bacteria is low, lactic acid hair
Ferment is slow, and product special flavour is single, and nutritive value is lower.
Four, salt marsh solution is because of once investment and fermentation process is slow, is also easy to produce miscellaneous bacteria, influences the quality of product.
In addition, brewed, flavor deficiency is carried out in conventional Kimchi with single water or salt water.
Summary of the invention
For the defect for overcoming the above-mentioned prior art, the present invention provides a kind of method of high-efficiency fermenting pickles.
It is achieved particular by following technical scheme:
A kind of method of high-efficiency fermenting pickles: handling 25-35min for vegetables under high-temperature low-oxygen environment, then by vegetables with
Salt mixing kneading 10-15min, is added fermentation liquid in the vegetables kneaded and is uniformly mixed, ferment 1-2 weeks at 35-38 DEG C, then
It is 12-15% that vegetables, which are taken out sunning to water content,.
Further, the vegetables are mixed by green vegetables, Chinese cabbage, radish dish, the celery that mass ratio is 3:2:5:1.
Further, the high-temperature low-oxygen environment is 55-65 DEG C of temperature, oxygen content 3-5%.
Further, the salt is plant salt.
Further, the mass ratio of the vegetables and salt is 10:1.
Further, the kneading temperature is 40-45 DEG C.
Further, the production method of the fermentation liquid are as follows: in terms of mass parts, by 8-12 parts of chick-pea, 3-5 parts of myotonins
Mixing crushes as powder, powder is mixed with 150-220 parts of clear water, 2-3 parts of soy meals, impregnates 20- at 130-150 DEG C
35min is reduced to 80-85 DEG C to temperature, 7-8 parts of garlic powders is added, keeps the temperature 25-35min, solution temperature is then reduced to room
Temperature, 1-3 parts of lactic acid bacterias of inoculation, 3-5 parts of saccharomycete ferment 5-8 days at 35-40 DEG C, after fermentation, add 2-3 parts of fibers
Plain enzyme is uniformly mixed up to the fermentation liquid.
Further, the fermentation liquid and the mass ratio of vegetables are 3:8.
Beneficial effects of the present invention:
A, the high-temperature process of the invention by vegetables, kneading, effectively destroy vegetable plant cells tissue, so that vegetables more easy entry
It encloses, effectively shortens the salting zymolysis of vegetable raw-material, thus reduce the content of nitrite in product, more healthy green.
B, the present invention, so that flora expands in fermentation liquid, is mixed using fermentation liquid with vegetables by preparing fermentation liquid, is reduced
Adaptation time of the microorganism in foreign environment, and because salt content is lower with respect to traditional technology in process, it is more in line with cream
The growing environment of sour bacterium and saccharomycete, lactic acid bacteria and saccharomycete rich content improve product product so that miscellaneous bacteria be inhibited to generate
Matter, nutritive value is higher, more meets the daily consumption habit of the people.
C, the present invention keeps vegetables final dewatering in salting process more thorough, and solid content is high, advantageously forms big
The flavor components of amount improve product taste and mouthfeel.
Specific embodiment
Embodiment 1
A kind of method of high-efficiency fermenting pickles: vegetables are handled into 25min under high-temperature low-oxygen environment, then vegetables and salt are mixed
Kneading 10min is closed, fermentation liquid is added in the vegetables kneaded and is uniformly mixed, ferments 1 week at 35 DEG C, then vegetables are taken out and are dried in the air
Shining to water content is 12%.Wherein, the vegetables are that the green vegetables of 3:2:5:1, Chinese cabbage, radish dish, celery mix by mass ratio
It forms；The high-temperature low-oxygen environment is 55 DEG C of temperature, oxygen content 3%；The salt is plant salt；The quality of the vegetables and salt
Than for 10:1；The kneading temperature is 40 DEG C；The production method of the fermentation liquid are as follows: in terms of mass parts, by 8 parts of chick-pea, 3 parts
Myotonin mixing, crushes as powder, powder is mixed with 150 parts of clear water, 2 parts of soy meals, 20min is impregnated at 130 DEG C, to temperature
Degree is reduced to 80 DEG C, and 7 parts of garlic powders are added, and keeps the temperature 25min, solution temperature is then reduced to room temperature, is inoculated with 1 part of lactic acid bacteria, 3
Part saccharomycete ferments 5 days at 35 DEG C, after fermentation, adds 2 parts of cellulases and is uniformly mixed up to the fermentation liquid；Institute
The mass ratio for stating fermentation liquid and vegetables is 3:8.
Embodiment 2
A kind of method of high-efficiency fermenting pickles: vegetables are handled into 35min under high-temperature low-oxygen environment, then vegetables and salt are mixed
Kneading 15min is closed, fermentation liquid is added in the vegetables kneaded and is uniformly mixed, ferments 2 weeks at 38 DEG C, then vegetables are taken out and are dried in the air
Shining to water content is 15%.Wherein, the vegetables are that the green vegetables of 3:2:5:1, Chinese cabbage, radish dish, celery mix by mass ratio
It forms；The high-temperature low-oxygen environment is 65 DEG C of temperature, oxygen content 5%；The salt is plant salt；The quality of the vegetables and salt
Than for 10:1；The kneading temperature is 45 DEG C；The production method of the fermentation liquid are as follows: in terms of mass parts, by 12 parts of chick-pea, 5
The mixing of part myotonin crushes as powder, powder is mixed with 220 parts of clear water, 3 parts of soy meals, impregnates 35min at 150 DEG C, to
Temperature is reduced to 85 DEG C, and 8 parts of garlic powders are added, and keeps the temperature 35min, solution temperature is then reduced to room temperature, is inoculated with 3 parts of lactic acid
Bacterium, 5 parts of saccharomycete ferment 8 days at 40 DEG C, after fermentation, add 3 parts of cellulases and are uniformly mixed up to the fermentation
Liquid；The fermentation liquid and the mass ratio of vegetables are 3:8.
Embodiment 3
A kind of method of high-efficiency fermenting pickles: vegetables are handled into 29min under high-temperature low-oxygen environment, then vegetables and salt are mixed
Kneading 13min is closed, fermentation liquid is added in the vegetables kneaded and is uniformly mixed, ferments 2 weeks at 35 DEG C, then vegetables are taken out and are dried in the air
Shining to water content is 12%.Wherein, the vegetables are that the green vegetables of 3:2:5:1, Chinese cabbage, radish dish, celery mix by mass ratio
It forms；The high-temperature low-oxygen environment is 65 DEG C of temperature, oxygen content 5%；The salt is plant salt；The quality of the vegetables and salt
Than for 10:1；The kneading temperature is 40 DEG C；The production method of the fermentation liquid are as follows: in terms of mass parts, by 8 parts of chick-pea, 5 parts
Myotonin mixing, crushes as powder, powder is mixed with 150 parts of clear water, 3 parts of soy meals, 35min is impregnated at 130 DEG C, to temperature
Degree is reduced to 80 DEG C, and 8 parts of garlic powders are added, and keeps the temperature 25min, solution temperature is then reduced to room temperature, is inoculated with 3 parts of lactic acid bacterias, 3
Part saccharomycete ferments 5 days at 40 DEG C, after fermentation, adds 3 parts of cellulases and is uniformly mixed up to the fermentation liquid；Institute
The mass ratio for stating fermentation liquid and vegetables is 3:8.
Embodiment 4
A kind of method of high-efficiency fermenting pickles: vegetables are handled into 31min under high-temperature low-oxygen environment, then vegetables and salt are mixed
Kneading 11min is closed, fermentation liquid is added in the vegetables kneaded and is uniformly mixed, ferments 2 weeks at 37 DEG C, then vegetables are taken out and are dried in the air
Shining to water content is 12%.Wherein, the vegetables are that the green vegetables of 3:2:5:1, Chinese cabbage, radish dish, celery mix by mass ratio
It forms；The high-temperature low-oxygen environment is 65 DEG C of temperature, oxygen content 3%；The salt is plant salt；The quality of the vegetables and salt
Than for 10:1；The kneading temperature is 45 DEG C；The production method of the fermentation liquid are as follows: in terms of mass parts, by 8 parts of chick-pea, 5 parts
Myotonin mixing, crushes as powder, powder is mixed with 150 parts of clear water, 3 parts of soy meals, 35min is impregnated at 130 DEG C, to temperature
Degree is reduced to 80 DEG C, and 8 parts of garlic powders are added, and keeps the temperature 25min, solution temperature is then reduced to room temperature, is inoculated with 3 parts of lactic acid bacterias, 3
Part saccharomycete ferments 5 days at 40 DEG C, after fermentation, adds 3 parts of cellulases and is uniformly mixed up to the fermentation liquid；Institute
The mass ratio for stating fermentation liquid and vegetables is 3:8.
Test example
Control group 1, according to 1 preparation raw material of the embodiment of the present invention, but vegetables are handled without high-temperature low-oxygen, other operation sides
Method is consistent；Control group 2 does not use fermentation liquid, other operations are carried out according to 2 method of the embodiment of the present invention；Experimental group 1, whole process is pressed
It is operated according to the embodiment of the present invention 1, embodiment 2 is whole to be operated according to the embodiment of the present invention 2.It is compared in each group pickles after completing
The content of microbial activity and amino nitrogen.
Test result
| Microbial activity | Amino nitrogen | |
| Control group 1 | 1.2*105cfu/g | 0.016g/100ml |
| Control group 2 | 0.3*105cfu/g | 0.095g/100ml |
| Experimental group 1 | 7.9*105cfu/g | 0.316g/100ml |
| Experimental group 2 | 6.3*105cfu/g | 0.248g/100ml |
As can be seen that the microbial activity of test group 1,2 significantly improves, amino state content relative to control group 1,2 is used
Significantly larger than control group.
The foregoing is only a preferred embodiment of the present invention, is not intended to restrict the invention, for the skill of this field
For art personnel, the invention may be variously modified and varied.All within the spirits and principles of the present invention, made any to repair
Change, equivalent replacement, improvement etc., should all be included in the protection scope of the present invention.
Claims (8)
1. a kind of method of high-efficiency fermenting pickles, it is characterised in that: vegetables are handled into 25-35min under high-temperature low-oxygen environment, then
Vegetables are mixed to kneading 10-15min with salt, fermentation liquid is added in the vegetables kneaded and is uniformly mixed, ferments at 35-38 DEG C
1-2 weeks, then it is 12-15% that vegetables, which are taken out sunning to water content,.
2. a kind of method of high-efficiency fermenting pickles according to claim 1, it is characterised in that: the vegetables are by mass ratio
Green vegetables, Chinese cabbage, radish dish, the celery of 3:2:5:1 mixes.
3. a kind of method of high-efficiency fermenting pickles according to claim 1, it is characterised in that: the high-temperature low-oxygen environment is
55-65 DEG C of temperature, oxygen content 3-5%.
4. a kind of method of high-efficiency fermenting pickles according to claim 1, it is characterised in that: the salt is plant salt.
5. a kind of method of high-efficiency fermenting pickles according to claim 1, it is characterised in that: the quality of the vegetables and salt
Than for 10:1.
6. a kind of method of high-efficiency fermenting pickles according to claim 1, it is characterised in that: the kneading temperature is 40-
45℃。
7. a kind of method of high-efficiency fermenting pickles according to claim 1, it is characterised in that: the production side of the fermentation liquid
Formula are as follows: in terms of mass parts, 8-12 parts of chick-pea, 3-5 parts of myotonins are mixed, are crushed as powder, clearly with 150-220 part by powder
Water, 2-3 parts of soy meal mixing, impregnate 20-35min at 130-150 DEG C, are reduced to 80-85 DEG C to temperature, are added 7-8 parts big
Garlic granule keeps the temperature 25-35min, solution temperature is then reduced to room temperature, 1-3 parts of lactic acid bacterias of inoculation, 3-5 parts of saccharomycete are in 35-40
It ferments 5-8 days at DEG C, after fermentation, adds 2-3 parts of cellulases and be uniformly mixed up to the fermentation liquid.
8. a kind of method of high-efficiency fermenting pickles according to claim 1, it is characterised in that: the fermentation liquid and vegetables
Mass ratio is 3:8.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810849071.7A CN109007702A (en) | 2018-07-28 | 2018-07-28 | A kind of method of high-efficiency fermenting pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810849071.7A CN109007702A (en) | 2018-07-28 | 2018-07-28 | A kind of method of high-efficiency fermenting pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109007702A true CN109007702A (en) | 2018-12-18 |
Family
ID=64646462
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810849071.7A Pending CN109007702A (en) | 2018-07-28 | 2018-07-28 | A kind of method of high-efficiency fermenting pickles |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111165764A (en) * | 2020-03-27 | 2020-05-19 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
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| CN106235156A (en) * | 2016-08-05 | 2016-12-21 | 安陆市元畈辣业有限公司 | A kind of method for salting of Herba Cleomis |
| CN106722541A (en) * | 2016-11-22 | 2017-05-31 | 广西大学 | The method that radish is pickled using cereal fermentation liquor |
| CN107087776A (en) * | 2017-03-21 | 2017-08-25 | 安徽新荣久农业科技有限公司 | It is a kind of to digest the method that common vetch dish is pickled after pretreatment |
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2018
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20060029692A1 (en) * | 2004-08-06 | 2006-02-09 | Young Kang | Supplementary food for health using kimchi as principal raw material and method producing the same |
| CN102370147A (en) * | 2010-08-04 | 2012-03-14 | 浙江高山农业发展有限公司 | Method for processing and producing pickle products by circularly utilizing bifida ferment lysate |
| CN105077113A (en) * | 2015-08-12 | 2015-11-25 | 华南理工大学 | Pickle containing mixed lactic acid bacteria and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111165764A (en) * | 2020-03-27 | 2020-05-19 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
| CN111165764B (en) * | 2020-03-27 | 2022-12-09 | 四川福欣食品有限公司 | Pickling solution prepared from pickle processing waste and method for processing pickle by using pickling solution |
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