CN109123526A - A kind of preparation method of cold stain rapid processing pickles - Google Patents
A kind of preparation method of cold stain rapid processing pickles Download PDFInfo
- Publication number
- CN109123526A CN109123526A CN201810971317.8A CN201810971317A CN109123526A CN 109123526 A CN109123526 A CN 109123526A CN 201810971317 A CN201810971317 A CN 201810971317A CN 109123526 A CN109123526 A CN 109123526A
- Authority
- CN
- China
- Prior art keywords
- pickles
- parts
- preparation
- liquid
- flavor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
Abstract
The invention belongs to pickles manufacture field, specially a kind of preparation method of cold stain rapid processing pickles.Method includes the following steps: 1) preparation of pickles mother water bacterium powder；2) pickles salt marsh；3) preparation of spice liquid；4) preparation of liquid flavor；5) prepared by flavor emulsion；6) spice.This method can be such that pickles are quickly formed, and be suitble to industrialized production, prevent pickles peracid or softening；Retain pickles high-activity lactic acid bacteria, promotes pickles safety；Product special flavour is uniform, is free of spice residue, crispy, and acidity is suitable for.
Description
Technical field
The invention belongs to pickles manufacture field, specially a kind of preparation method of cold stain rapid processing pickles.
Background technique
Pickles are the traditional biological food of production and processing with the leading fermentation of lactic acid bacteria, rich in the advantage based on lactic acid bacteria
Beneficial flora, product have the characteristics that faint scent, tender crisp, tasty and refreshing.Pickles bubble stain fermentation be raw vegetable is carried out " it is cold add
Beneficial microorganism metabolic activity is through always under work ", room temperature or low temperature, and bubble stain and fermentation are along with a series of complex
Physics, chemistry and biological respinse variation, do not give only the unique color of kimchi products, and increase pickles
Nutritive value passes on this traditional characteristics fermented food of pickles thousand, continues into the present.
Then, real traditional Pickles, Sichuan Style, is influenced by season, environment, technique, and fermentation time is up to 5-20 days,
Some areas are unable to the flavor of pickles Pickles, Sichuan Style, and factory's pickles are due to consideration that the problem of the shelf-life, at sterilizing
Reason, loses the essence of pickles, biodiasmin is killed, and the quality of pickles is also affected.If fermentation time is too long, can often go out
The problems such as existing pickles softening peracid.With the rise of China's pickles industry, people require to step up to the security quality of pickles,
Enterprise is also increasing to pickles demand, and the pickles of rapid processing and nutrient health are a kind of necessities in market.Utilize biography
System fermentation pattern combination modern crafts develop a kind of long shelf-life, highly-safe, reservation lactic acid bacteria essence, crispy, flavor
Modern pickles strong and uniform, that acidity is suitable are extremely urgent.
Summary of the invention
It is an object of the present invention in view of the above technical problems, provide a kind of preparation method of cold stain rapid processing pickles.
The present invention utilizes desalination vegetables, carries out homogeneous mixing in conjunction with the liquid flavor of homogenization, fragrance and bacterium powder, solves conventional Kimchi
Modern production demand.
To achieve the goals above, the specific technical proposal of the invention is:
A kind of preparation method of cold stain rapid processing pickles, comprising the following steps:
(1) preparation of pickles mother water bacterium powder: the old pickles water of fermenting-ripening is filtered with 4-8 layers of sterile gauze, will
Liquid low-temperature centrifugation 5min at 5000-8000r/min is filtered, centrifugation substance is collected, by mass, by centrifugal sediment
: skimmed milk power: sorbierite: glucose: tween=100: 2-5: 0.2-1: 2-5: 0.5-1 is mixed, and is freeze-dried, cold
- 20--45 DEG C of trap temperature, 20-40 DEG C of plate temperature, freeze-drying time 16-45h, are made pickles bacterium powder.
(2) it is dehydrated salted preparation: the fresh vegetables of fermentation being screened, is cleaned up, in boiled water after draining
Edible salt is uniformly sprinkling upon surface immediately after pulling out by middle blanching 0.5-3mim, and salinity is the 2-6% of vegetables quality, cold to vegetables
But vegetables are uniformly smeared with salt afterwards, then seals salt marsh 8-24h, remove the salt accumulated water oozed out after vegetables salt marsh, it will be salted
Press dewatering is carried out, the 10-20% of salted total weight is removed；
(3) preparation of spice liquid: by the fragrance of pickle fermentation by weight respectively garlic 2-3 parts, old ginger 3-8
Part, 0.1-0.5 parts of Chinese prickly ash, 1-2 parts of illiciumverum, 0.5-2 parts of vanilla, 0.5-2 parts of Radix Glycyrrhizae and 1-2 parts of cardamom, then crushed
100 mesh sieve, smashed spice carry out decompression extraction, the decompression extraction process in the container tank of dehydrated alcohol
In, the weight ratio of spice and ethyl alcohol is 1: 2-1: 5, and heating temperature is 50-60 DEG C, heating time 6-12h, and vacuum degree is
0.2-0.08MPa；Extracting solution is volatilized ethyl alcohol on the rotary evaporator, temperature is 40-50 DEG C, and vacuum degree is -0.1MPa, is collected
Spice liquid.
(4) preparation of liquid flavor: combining with fermentation tradition Pickles, Sichuan Style flavor components take lactic acid 0.4-1.2 by weight
Part, 0.1-0.3 parts of acetic acid, 0.01-0.02 parts of citric acid, 0.01-0.05 parts of malic acid, 0.02-0.05 parts of succinic acid, glutamic acid
0.02-0.06 parts of sodium, 0.02-0.1 parts of Asparagus cochinchinensis ammonia acid sodium, 0.06-0.2 parts of ethyl alcohol, 0.04-0.2 parts of mannitol, ethyl acetate
0.003-0.01 parts, homogeneous mixing is carried out, liquid flavor is made.
(5) prepared by flavor emulsion: progress homogeneous in homogenizer is added in above-mentioned liquid flavor and spice liquid and is uniformly mixed so as to obtain wind
Taste emulsion, the homogenization pressure are 40MPa, and the volume ratio of liquid flavor and spice liquid is 1: 1-1: 5, and emulsifier is spice liquid
With the 0.1-1% of liquid flavor total weight.
(6) spice: by pickles mother water bacterium powder, flavor emulsion and dehydration it is salted mix, weight ratio 1: 20-
100: 200-1000, it stirs and evenly mixs, it is then mature as 4 DEG C of refrigerator cold stain 24-50h, according to different material and size, when mature
Between have different.
Pickles mother water can be obtained using conventional method, meet following index:
In the preparation method of the cold stain rapid processing pickles, bubble is fused together with stain, is suitble to industrialization integral type fast
Fast-growing produces pickles, and stay in grade is suitble to standardized production.Avoid that traditional natural fermentation quality is uncontrollable, and peracid occur in pickles
Or the problem of softening；The cold stain pickles, remain high-activity lactic acid bacteria, higher compared to traditional commerce pickles nutritive value, pickles
Female water more utilizes, and improves added value of product.The pickles can shorten fermentation time to 24 hours, and product special flavour is uniform,
Without spice residue, crispy.
The positive effect of the present invention are as follows:
(1), this patent pickles are followed by steeped with emphasis on stain.Traditional pickles are simulated, arrange in pairs or groups nutrition and flavor components obtain
To stain at pickles；
(2) it is suitble to industrialization " integral type " quickly to produce pickles, stay in grade is suitble to standardized production, avoids tradition
Spontaneous fermentation quality is uncontrollable, and the problems such as peracid or softening occur in pickles；
(3), this cold stain pickles, it is higher compared to traditional commerce sterilizing pickles nutritive value containing high-activity lactic acid bacteria, and
Pickles mother's water more utilizes, and improves added value of product.
(4), the cold stain time is 24-50 hours, shorter compared to the conventional Kimchi time, and product special flavour is strong, uniform, no
Residue containing spice, crispy.
Detailed description of the invention
Fig. 1 is the sensory evaluation scores radar map that mature pickles are prepared in embodiment 1 to embodiment 4.
Specific embodiment
In order to which goal of the invention of the invention, technical solution and advantage is more clearly understood, below with reference to specific embodiment party
The present invention is described in further detail for formula, but the range that this should not be interpreted as to the above-mentioned theme of the present invention is only limitted to following realities
Apply example.
Raw material employed in the application, it is outer unless otherwise specified, it is commercial product.
In present specification, % unless otherwise specified, indicates its mass percentage, i.e. wt%.
Embodiment 1:
A kind of preparation method of cold stain rapid processing pickles comprising following steps:
(1) preparation of pickles mother water bacterium powder: the old pickles water of fermenting-ripening is filtered with 6 layers of sterile gauze, incited somebody to action
Filtrate body carries out the cold centrifugation 5min at 6000r/min, centrifugation substance is collected, in mass, by centrifugal sediment: degreasing
Milk powder: sorbierite: glucose: tween=100: mixed at 5: 0.5: 2: 0.5, is freeze-dried, -45 DEG C of condenser temperature,
For 24 hours, pickles bacterium powder is made in 20 DEG C of plate temperature, freeze-drying time.
(2) it is dehydrated salted preparation: the fresh radish of fermentation being screened, is cleaned up, after draining in boiled water
Blanching 1mim removes the life taste of fresh vegetables and knocks out the microorganism of vegetable surface.Addition is eaten immediately after pulling out in vegetables boiled water
With salt, it is uniformly sprinkling upon surface, salinity is the 2% of vegetables quality, is smeared uniformly, then after vegetables are cooling the salt of vegetable surface
Salt marsh 8h is sealed, the salt accumulated water oozed out after vegetables salt marsh is removed and salted carry out press dewatering is removed into salted total weight
15%；
(3) preparation of spice liquid: by the fragrance of pickle fermentation by weight respectively 3 parts of garlic, 5 parts of old ginger, eight
Then 1 part of angle, 0.5 part of Chinese prickly ash, 1 part of vanilla, 0.5 part of Radix Glycyrrhizae and 1 part of cardamom carry out crushed 100 mesh sieve, smashed perfume (or spice)
Pungent material carries out decompression extraction in the container tank of dehydrated alcohol, in the decompression extraction process, the weight of spice and ethyl alcohol
Than for 1:5, heating temperature is 50 DEG C, heating time 6h, vacuum degree 0.08MPa；Extracting solution is waved on the rotary evaporator
Ethyl alcohol is sent out, temperature is 40 DEG C, vacuum degree 0.1MPa, collects spice liquid.
(4) preparation of liquid flavor: combining with fermentation tradition Pickles, Sichuan Style flavor components take 0.8 part of lactic acid, 0.1 part of acetic acid, lemon
Lemon acid 0.02 part, 0.01 part of malic acid, 0.02 part of succinic acid, 0.02 part of sodium glutamate, 0.02 part of Asparagus cochinchinensis ammonia acid sodium, ethyl alcohol
0.1 part, 0.06 part of mannitol, 0.005 part of ethyl acetate carry out homogeneous mixing, liquid flavor are made.
(5) prepared by flavor emulsion: progress homogeneous in homogenizer is added in above-mentioned liquid flavor and spice liquid and is uniformly mixed so as to obtain wind
Taste emulsion, the homogenization pressure are 40MPa, and the volume ratio of liquid flavor and spice liquid is 1:2, and emulsifier is perfume base liquid and wind
The 0.2% of taste liquid total weight.
(6) spice: by pickles bacterium powder, flavor emulsion and dehydration it is salted mix, weight ratio 1:20:500 is stirred
Mixing is mixed, it is then mature for 24 hours as 4 DEG C of cold stains of refrigerator.
Embodiment 2:
A kind of preparation method of cold stain rapid processing pickles, method and step and parameter are with embodiment 1, only by step (3)
The formula of spice is changed in the preparation step of spice liquid, 5 parts of garlic, 3 parts of old ginger, 2 parts octagonal, 0.5 part of Chinese prickly ash, perfume
2 parts of grass, 2 parts of Radix Glycyrrhizae and 1 part of cardamom.
The pickles that fermenting-ripening is finally prepared are tested.
Embodiment 3:
A kind of preparation method of cold stain rapid processing pickles, method and step and parameter are with embodiment 1, only by step (6)
Middle pickles bacterium powder, flavor emulsion and the salted mixed proportion of dehydration are adjusted, and are specifically adjusted to 1: 10: 100.
The pickles that fermenting-ripening is finally prepared are tested.
Embodiment 4:
A kind of preparation method of cold stain rapid processing pickles, method and step and parameter are with embodiment 1, only by step (4)
The preparation step of liquid flavor is changed to: combining with fermentation tradition Pickles, Sichuan Style flavor components take 1.5 parts of lactic acid, 0.05 part of acetic acid, lemon
Sour 0.02 part, 0.06 part of malic acid, 0.001 part of succinic acid, 0.1 part of sodium glutamate, 0.15 part of Asparagus cochinchinensis ammonia acid sodium, ethyl alcohol 0.2
Part, 0.3 part of mannitol, 0.02 part of ethyl acetate carry out homogeneous mixing, liquid flavor are made.
The pickles that fermenting-ripening is finally prepared are tested.
The pickles after the mature pickles of above 4 examples are finally subjected to sensory evaluation scores, obtained radar map such as Fig. 1, knot
Fruit is as follows, the subjective appreciation score highest of embodiment 1, and quality is preferable；Garlic flavour is too heavy in the subjective appreciation of embodiment 2, whole
Flavor is not pure, shows that fertilizer addition is not suitable for；Fragrance is overweight in embodiment 3, causes to score lower；Sense organ is commented in embodiment 4
Determine pickles peracid, the decline of total quality effect.
It can thus be seen that in embodiment 1 as a result, sensory evaluation scores highest, quality and better flavor, meet the application's
Goal of the invention has Development volue.
Claims (5)
1. a kind of preparation method of cold stain rapid processing pickles, it is characterised in that the following steps are included:
(1) preparation of pickles mother water bacterium powder: the old pickles water of fermenting-ripening is filtered with 4-8 layers of sterile gauze, will be filtered
Liquid low-temperature centrifugation 5min at 5000-8000r/min collects centrifugal sediment, by centrifugal sediment, skimmed milk power, sorb
Alcohol, glucose and tween are mixed in proportion, are then freeze-dried, and pickles bacterium powder is made；
(2) it is dehydrated salted preparation: the fresh vegetables of fermentation being screened, is cleaned up, it is hot in boiled water after draining
0.5-3mim is scalded, edible salt is uniformly sprinkling upon surface immediately after pulling out, vegetables are uniformly smeared with salt after vegetables are cooling, salt
Quality is the 2-6% of vegetables quality, then seals salt marsh 8-24h, removes the salt accumulated water that oozes out after vegetables salt marsh, by it is salted into
Row press dewatering removes the 10-20% of salted total weight；
(3) preparation of spice liquid: the fragrance of pickle fermentation being matched by weight and postpones mixing, then carries out crushed 100 mesh
Sieve, smashed spice carry out decompression extraction in the container tank of dehydrated alcohol；Extracting solution is waved on the rotary evaporator
Ethyl alcohol is sent out, temperature is 40-50 DEG C, and vacuum degree is ﹣ 0.1MPa, collects spice liquid；
(4) lactic acid, acetic acid, citric acid, malic acid, succinic acid, sodium glutamate, Asparagus cochinchinensis ammonia acid sodium, second the preparation of liquid flavor: are taken
Alcohol, mannitol and ethyl acetate carry out homogeneous mixing, and liquid flavor is made；
(5) prepared by flavor emulsion: progress homogeneous in homogenizer is added in above-mentioned liquid flavor and spice liquid and is uniformly mixed so as to obtain flavor cream
The volume ratio of change liquid, liquid flavor and perfume base liquid is 1:1-1:5, and emulsifier is the 0.1-1% of spice liquid and liquid flavor total weight；
(6) spice: by pickles bacterium powder, flavor emulsion and dehydration it is salted mix, mass ratio 1:20-100:200-
1000, it stirs and evenly mixs, then as 4 DEG C of cold stain after ripening for 24 hours of refrigerator.
2. the preparation method of cold stain rapid processing pickles as described in claim 1, it is characterised in that: the centrifugal sediment takes off
Rouge milk powder, sorbierite, glucose and tween mass ratio be 100:2-5:0.2-1:2-5:0.5-1.
3. the preparation method of cold stain rapid processing pickles as described in claim 1, it is characterised in that freezed in the step 1) dry
Dry condition are as follows: -20--45 DEG C of condenser temperature, 20-40 DEG C of plate temperature, freeze-drying time 16-45h.
4. the preparation method of cold stain rapid processing pickles as described in claim 1, it is characterised in that the fragrance in step 3) press with
Lower weight forms: 2-3 parts of garlic, 3-8 parts of old ginger, 0.1-0.5 parts of Chinese prickly ash, 1-2 parts of illiciumverum, 0.5-2 parts of vanilla, sweet
Careless 0.5-2 parts and cardamom 1-2 parts.
5. the preparation method of cold stain rapid processing pickles as described in claim 1, it is characterised in that liquid flavor described in step 4)
It is formulated by following parts by weight: 0.4-1.2 parts of lactic acid, 0.1-0.3 parts of acetic acid, 0.01-0.02 parts of citric acid, malic acid
0.01-0.05 parts, 0.02-0.05 parts of succinic acid, 0.02-0.06 parts of sodium glutamate, 0.02-0.1 parts of Asparagus cochinchinensis ammonia acid sodium, ethyl alcohol
0.06-0.2 parts, 0.04-0.2 parts of mannitol, 0.003-0.01 parts of ethyl acetate.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810971317.8A CN109123526A (en) | 2018-08-23 | 2018-08-23 | A kind of preparation method of cold stain rapid processing pickles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810971317.8A CN109123526A (en) | 2018-08-23 | 2018-08-23 | A kind of preparation method of cold stain rapid processing pickles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109123526A true CN109123526A (en) | 2019-01-04 |
Family
ID=64827764
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810971317.8A Pending CN109123526A (en) | 2018-08-23 | 2018-08-23 | A kind of preparation method of cold stain rapid processing pickles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109123526A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768110A (en) * | 2021-10-26 | 2021-12-10 | 四川东坡中国泡菜产业技术研究院 | Rotary type vacuum pickle dipping device and pickle dipping method |
| CN114868894A (en) * | 2022-06-06 | 2022-08-09 | 天津谦德食品股份有限公司 | Preparation method of low-salt pickled vegetables subjected to low-temperature sterilization treatment |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187518A (en) * | 2014-09-05 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Pickle old brine dry powder |
| CN104585686A (en) * | 2015-02-12 | 2015-05-06 | 四川东坡中国泡菜产业技术研究院 | Low-salt half-dry state fermentation method for pickled vegetables |
| CN104664299A (en) * | 2015-03-24 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Pickled vegetable capable of rapidly inhibiting pathogenic bacteria and preparation method thereof |
| CN105595272A (en) * | 2016-01-07 | 2016-05-25 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparing method for novel flavor Lao Yun pickled vegetables |
| CN106213343A (en) * | 2016-07-22 | 2016-12-14 | 四川东坡中国泡菜产业技术研究院 | A kind of vegetable salt accumulated water method of comprehensive utilization |
| CN108208671A (en) * | 2018-02-01 | 2018-06-29 | 四川省吉香居食品有限公司 | A kind of preparation method of the modern pickles of shallow fermentation |
-
2018
- 2018-08-23 CN CN201810971317.8A patent/CN109123526A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187518A (en) * | 2014-09-05 | 2014-12-10 | 四川东坡中国泡菜产业技术研究院 | Pickle old brine dry powder |
| CN104585686A (en) * | 2015-02-12 | 2015-05-06 | 四川东坡中国泡菜产业技术研究院 | Low-salt half-dry state fermentation method for pickled vegetables |
| CN104664299A (en) * | 2015-03-24 | 2015-06-03 | 四川东坡中国泡菜产业技术研究院 | Pickled vegetable capable of rapidly inhibiting pathogenic bacteria and preparation method thereof |
| CN105595272A (en) * | 2016-01-07 | 2016-05-25 | 统一企业(中国)投资有限公司昆山研究开发中心 | Preparing method for novel flavor Lao Yun pickled vegetables |
| CN106213343A (en) * | 2016-07-22 | 2016-12-14 | 四川东坡中国泡菜产业技术研究院 | A kind of vegetable salt accumulated water method of comprehensive utilization |
| CN108208671A (en) * | 2018-02-01 | 2018-06-29 | 四川省吉香居食品有限公司 | A kind of preparation method of the modern pickles of shallow fermentation |
Non-Patent Citations (1)
| Title |
|---|
| 毛丙永，等: "四川老卤泡菜基本理化指标及特征菌群分离鉴定", 《食品与发酵工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113768110A (en) * | 2021-10-26 | 2021-12-10 | 四川东坡中国泡菜产业技术研究院 | Rotary type vacuum pickle dipping device and pickle dipping method |
| CN114868894A (en) * | 2022-06-06 | 2022-08-09 | 天津谦德食品股份有限公司 | Preparation method of low-salt pickled vegetables subjected to low-temperature sterilization treatment |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN108902594B (en) | Fermented fruit juice of Chinese lantern syrup and preparation method thereof | |
| CN104223271B (en) | A kind of Abelmoschus esculentus lactacidase fermenting beverage | |
| JP2016220663A (en) | Method for producing mulberry fermented tea obtained by hybriding mulberry component into pong component | |
| CN108208671A (en) | A kind of preparation method of the modern pickles of shallow fermentation | |
| KR101423194B1 (en) | Manufacturing Method of Soy Sauce | |
| KR101092482B1 (en) | Raw rice wine with fruit and recipe of the same | |
| CN109123526A (en) | A kind of preparation method of cold stain rapid processing pickles | |
| CN106942623A (en) | A kind of salted vegetables type composite fermentation local flavor meat products and its processing method | |
| KR101957599B1 (en) | Method for manufacturing smoked radish, smoked radish manufactured by the same | |
| CN105123984A (en) | Tea-flavored strong-smelling preserved bean curds | |
| CN107198161A (en) | A kind of preparation method of dried radish | |
| CN108771171A (en) | The pickling process of vegetables | |
| CN114376063A (en) | Steeping fluid for improving flavor of peach crisp chips and preparation method of flavored peach crisp chips | |
| KR101809823B1 (en) | Kimchi manufacture Method for Child | |
| CN109588522A (en) | A kind of stevia rebaudianum black tea and its processing and utilize method | |
| KR102382629B1 (en) | Method of manufacturing jam using green tangerine and green tangerine jam prepared thereby | |
| CN107751829A (en) | A kind of preparation method for storing microwave pork product | |
| CN107136470A (en) | A kind of natto liquid quelite and preparation method thereof | |
| KR102256246B1 (en) | Manufacturing method for yujacheong radish | |
| CN102433243A (en) | Method for preparing mushroom-pawpaw wine and mushroom-pawpaw vinegar | |
| CN104719816A (en) | Method for rapidly maturing pickles | |
| KR20050011654A (en) | The method of a functional fermentation a drink making from the by-product of green vegetable juice | |
| CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
| CN105918746B (en) | A kind of processing method containing garlic drink | |
| KR20160104131A (en) | Method for manufacturing water dropwort juice and method for manufacturing water dropwort drink |
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: 20190104 |