CN109170716A - A kind of Maotai-flavor pawpaw silk pickles and preparation method thereof that can voluntarily pickle - Google Patents
A kind of Maotai-flavor pawpaw silk pickles and preparation method thereof that can voluntarily pickle Download PDFInfo
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- CN109170716A CN109170716A CN201811313766.XA CN201811313766A CN109170716A CN 109170716 A CN109170716 A CN 109170716A CN 201811313766 A CN201811313766 A CN 201811313766A CN 109170716 A CN109170716 A CN 109170716A
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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
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Abstract
The present invention relates to a kind of technical fields of pickles preparation, the Maotai-flavor pawpaw silk pickles that can be voluntarily pickled more particularly to one kind, it is characterised in that: the effective component of pawpaw silk pickles is to include made of the raw material of following parts by weight: 100~120 parts of pawpaw silk, 90~100 parts of soy sauce, 8~12 parts of smashed garlic, 3~5 parts of white sugar and 2~4 parts of white wine.The present invention has and can carry out marinated pawpaw silk according to the taste that itself likes, and pawpaw silk is retained separately the features such as capable of preferably extending shelf life of products with marinated sauce.
Description
Technical field
The present invention relates to a kind of technical field of pickles preparation, in particular to a kind of Maotai-flavor pawpaw silk that can voluntarily pickle
Pickles and preparation method thereof.
Background technique
Pawpaw is the common melon and fruit in subtropical zone, rich in 17 kinds with upper amino acid and calcium, iron, Hu trailing plants h element, dimension abundant life
Plain C etc., also containing papain, carpaine etc..Pawpaw is known as the title of " papaw " in China, and as its name suggests, eat can more
Promote longevity.There are also very strong oxidation resistances for they, help body repair tissue, eliminate noxious material, enhance human immunity
Power helps body to resist the virus attack including swin flu.
Papaya pickle is made in pawpaw, is the pretty good cold vegetable dish in sauce of appetizer before meals and powder, face of delicious.
Related Chinese patent literature is retrieved, as follows:
1, processing method<summary>of Chinese patent<application number>201610422237.8<denomination of invention>papaya pickle is related to one
Kind wood
The processing method of melon pickles, including 1) it is selected cut slurry high-quality pawpaw, 2) dig skin chopping, 3) pawpaw silk dry,
4) pickled fermented and 5) sterilization packaging the step of, select high-quality papaya as raw material, be added through digging skin chopping, after drying big
Garlic, fermented soya bean, Siraitia grosvenorii soak, soybean make soy sauce, 20 °~30 ° of rice wine or kaoliang spirit are in the ceramic pot of sealing or coloured
Vial impregnates, and water seal, solarization periodically checks whether to go bad, if adding 30 °~40 ° of rice wine or jowar without rotten
Wine, again solarization, weighing, pasteurization, sealed package do product export inspection by production batch, by above-mentioned.
2, a kind of vinegar-pepper less salt papaya pickle of Chinese patent<application number>201510561603.3<denomination of invention>and its
Preparation method<summary>specifically provides a kind of vinegar-pepper less salt papaya pickle and preparation method thereof.A kind of vinegar-pepper less salt Chinese quince soy sauce
Dish, comprising: 250~350 parts of pawpaw, 10~30 parts of garlic, 3~8 parts of cumquat pericarp, 3~8 parts of cassia bark, 25~75 parts of fermented soya bean, mulberry
Shen does 4~10 parts, 15~25 parts of capsicum, 250~350 parts of light soy sauce；The light soy sauce is the light soy sauce that salinity is 6~10%.The pawpaw
The preparation method of pickles, including the following steps: a, pawpaw pretreatment；B, raw material mixes；C, ultrasound just salts down；D, inoculation fermentation
Strain；E, low temperature displays fermentation.
3, production method<summary>of Chinese patent<application number>201711231034.1<denomination of invention>papaw pieces provides
The production method of papaw pieces belongs to food processing technology field, including selects fruit, peeled and cored, dice, once pickle, flushing, two
Secondary marinated, packing and etc..
4, the preparation method of the vinegar-pepper pawpaw of Chinese patent<application number>201610619052.6<denomination of invention>a kind of sweet tea<pluck
Will > it is related to a kind of preparation method of vinegar-pepper pawpaw of sweet tea, including following raw material: pawpaw, capsicum, sugar, salt.Preparation method includes as follows
Step: what 1) picking was fresh is that mature pawpaw is eluted with water, is cut into pieces, is placed in air dry to pawpaw under the sun and becomes
Soft, water content is 85%-90%, that is, recoverable；2) the good pawpaw of air dry is cut into pieces, salt, sugar and capsicum is added and stirs evenly；
3) pawpaw stirred evenly is fitted into ready fermentor and is fermented；4) pawpaw fermented is packaged into bag.
From the document retrieved we it can be appreciated that when being used to make pickles class product for pawpaw in the prior art,
It is that all material are directly mixed into bottling or pipe sale, still, the method for this production and in this approach papaya pickle obtained, mouth
Feel poor, cannot save for a long time, moreover, curing process pawpaw is also easy souring；So how to change to the prior art
Into preparing in good taste, long shelf-life papaya pickle, be the project of papaya pickle industry research.
Summary of the invention
The purpose of the present invention is in view of the drawbacks of the prior art, and provide a kind of Maotai-flavor pawpaw thread sauce that can voluntarily pickle
Dish and preparation method thereof.
To achieve the purpose of the present invention, the technical solution taken are as follows:
A kind of Maotai-flavor pawpaw silk pickles that can voluntarily pickle, the effective component of pawpaw silk pickles be include following parts by weight
Raw material made of:
Pawpaw 100~120 parts of 90~100 parts of soy sauce, 8~12 parts of smashed garlics of silk
3~5 parts of white sugar, 2~4 parts of white wine.
Preferably, pawpaw silk pickles method for salting the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic and soy sauce, mixes
Uniformly, it seals, pickles 2~3 days to get pawpaw silk pickles.
Preferably, the degree of the white wine is 45~50 °.
Preferably, through peeling, dehydration blends the smashed garlic, using drying machine drying to water content be 12~18% to get.
Preferably, the pawpaw wire production method are as follows: in 9~October, fresh green papaya is picked, it will be green in clear water
Pawpaw is peeled, and silk is dug, and pawpaw silk is put into closed dryer dries immediately, and drying temperature is 100~150 DEG C, drying
It is 7~12% to water content, cooling, vacuum packaging is to get pawpaw silk.
Preferably, it is 0.4~0.5cm that the pawpaw silk specification that the plane filament cutter obtains, which is width, and length is 3~6cm.
It preferably, further include capsicum in raw material needed for the pawpaw silk pickles, the capsicum parts by weight are 8~12 parts.
Preferably, the capsicum is the preparation method comprises the following steps: rapeseed oil is put into pot, and small fire heating is put into ingredient, and oil is slowly
Heat, ingredient go out fragrance, that is, pull ingredient out, are put into capsicum frying, and pungent, can pull capsicum out out, cooling, vacuum packaging to get
Capsicum.
Preferably, the ingredient include illiciumverum, cloves, galanga, spiceleaf, cassia bark and Chinese prickly ash, the illiciumverum, cloves, galanga,
The weight ratio of spiceleaf, cassia bark and Chinese prickly ash is 1:1:1:1:1:0.5~1.
Preferably, pawpaw silk pickles pungent method for salting the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic, capsicum and soy sauce,
It is uniformly mixed, sealing, pickles 2~3 days to get pawpaw silk pickles.
Each raw material used in the present invention is respectively to pack, and can preferably keep each raw material flavor and extend raw material
Shelf-life；When wanting to eat papaya pickle, so that it may dismantle each raw material packaging bag, voluntarily pickle, and itself can be liked according to individual
Taste pickled, curing process is also very simple and convenient, pickles obtained papaya pickle, crisp, fragrant and sweet.
Compared with prior art, the present invention being with substantive distinguishing features outstanding and significant progress: pawpaw silk of the present invention
Each raw material of pickles be respectively pack, be able to achieve and voluntarily pickle, can also when marinated according to itself favorite taste into
Row is marinated；Marinated amount also can control, and avoids disposably pickling eat up and spoiled risk more；Because raw material is to separate packet
Dress not only can guarantee pawpaw silk characteristic, but also can extend the raw material shelf-life；Also it is avoided that appearance as existing pawpaw silk pickles product export
When it is marinated with regard to having carried out bottling or tank, the mouthfeel of the silk pickles of pawpaw obtained by this kind of method for salting is gradually deteriorated at any time, the time one
It is long, it is easy to generate acidity because of fermentation, meanwhile, the shelf-life is shorter, and product is be easy to cause to waste.
Specific embodiment
It is the embodiment of the present invention below, for invention is further described in detail:
Embodiment one:
A kind of Maotai-flavor pawpaw silk pickles that can voluntarily pickle, the effective component of pawpaw silk pickles be include following parts by weight
Raw material made of: pawpaw silk 100 parts, 90 parts of soy sauce, 8 parts of smashed garlic, 3 parts of white sugar, 2 parts of white wine.
Pawpaw silk pickles method for salting the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic and soy sauce, mixes
Uniformly, it seals, pickles 2~3 days to get pawpaw silk pickles.
The degree of the white wine is 45 °.
Through peeling, dehydration blends the smashed garlic, using drying machine drying to water content be 12% to get.
The pawpaw wire production method are as follows: in 9~October, pick fresh green papaya, cut green papaya in clear water
Skin digs silk, pawpaw silk is put into closed dryer dries immediately, and drying temperature is 100 DEG C, and being dried to water content is 7
~12%, cooling, vacuum packaging is to get pawpaw silk.
It is 0.4~0.5cm that the pawpaw silk specification that the plane filament cutter obtains, which is width, and length is 3~6cm.
Embodiment two:
A kind of Maotai-flavor pawpaw silk pickles that can voluntarily pickle, the effective component of pawpaw silk pickles be include following parts by weight
Raw material made of: pawpaw silk 110 parts, 95 parts of soy sauce, 10 parts of smashed garlic, 10 parts of capsicum, 4 parts of white sugar, 3 parts of white wine.
The method for salting of pawpaw silk pickles pungent the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic, capsicum and soy sauce,
It is uniformly mixed, sealing, pickles 2~3 days to get pawpaw silk pickles.
The degree of the white wine is 48 °.
Through peeling, dehydration blends the smashed garlic, using drying machine drying to water content be 14% to get.
The pawpaw wire production method are as follows: in 9~October, pick fresh green papaya, cut green papaya in clear water
Skin digs silk, pawpaw silk is put into closed dryer dries immediately, and drying temperature is 130 DEG C, and being dried to water content is
9%, cooling, vacuum packaging is to get pawpaw silk.
It is 0.4~0.5cm that the pawpaw silk specification that the plane filament cutter obtains, which is width, and length is 3~6cm.
The capsicum is the preparation method comprises the following steps: rapeseed oil is put into pot, small fire heating, is put into ingredient, ingredient and rapeseed oil
Weight ratio is 1:6~10, and oil is slowly warm, and ingredient goes out fragrance, that is, pulls ingredient out, is put into capsicum frying, pungent, can pull out peppery out
Green pepper, it is cooling, it is vacuum-packed to get capsicum.
The ingredient includes illiciumverum, cloves, galanga, spiceleaf, cassia bark and Chinese prickly ash, the illiciumverum, cloves, galanga, spiceleaf, osmanthus
The weight ratio of skin and Chinese prickly ash is 1:1:1:1:1:0.5~1.
Embodiment three:
A kind of Maotai-flavor pawpaw silk pickles that can voluntarily pickle, the effective component of pawpaw silk pickles be include following parts by weight
Raw material made of: pawpaw silk 110 parts, 95 parts of soy sauce, 10 parts of smashed garlic, 4 parts of white sugar, 3 parts of white wine.
Pawpaw silk pickles method for salting the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic and soy sauce, mixes
Uniformly, it seals, pickles 2~3 days to get pawpaw silk pickles.
The degree of the white wine is 48 °.
Through peeling, dehydration blends the smashed garlic, using drying machine drying to water content be 14% to get.
The pawpaw wire production method are as follows: in 9~October, pick fresh green papaya, cut green papaya in clear water
Skin digs silk, pawpaw silk is put into closed dryer dries immediately, and drying temperature is 125 DEG C, and being dried to water content is
10%, cooling, vacuum packaging is to get pawpaw silk.
It is 0.4~0.5cm that the pawpaw silk specification that the plane filament cutter obtains, which is width, and length is 3~6cm.
Example IV:
A kind of Maotai-flavor pawpaw silk pickles that can voluntarily pickle, the effective component of pawpaw silk pickles be include following parts by weight
Raw material made of: pawpaw silk 120 parts, 100 parts of soy sauce, 12 parts of smashed garlic, 5 parts of white sugar, 4 parts of white wine.
Pawpaw silk pickles method for salting the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic and soy sauce, mixes
Uniformly, it seals, pickles 2~3 days to get pawpaw silk pickles.
The degree of the white wine is 50 °.
Through peeling, dehydration blends the smashed garlic, using drying machine drying to water content be 18% to get.
The pawpaw wire production method are as follows: in 9~October, pick fresh green papaya, cut green papaya in clear water
Skin digs silk, pawpaw silk is put into closed dryer dries immediately, and drying temperature is 150 DEG C, and being dried to water content is
12%, cooling, vacuum packaging is to get pawpaw silk.
It is 0.4~0.5cm that the pawpaw silk specification that the plane filament cutter obtains, which is width, and length is 3~6cm.
Embodiment five:
A kind of Maotai-flavor pawpaw silk pickles that can voluntarily pickle, the effective component of pawpaw silk pickles be include following parts by weight
Raw material made of: pawpaw silk 100 parts, 90 parts of soy sauce, 8 parts of smashed garlic, 8 parts of capsicum, 4 parts of white sugar, 4 parts of white wine.
The method for salting of pawpaw silk pickles pungent the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic, capsicum and soy sauce,
It is uniformly mixed, sealing, pickles 2~3 days to get pawpaw silk pickles.
The degree of the white wine is 48 °.
Through peeling, dehydration blends the smashed garlic, using drying machine drying to water content be 14% to get.
The pawpaw wire production method are as follows: in 9~October, pick fresh green papaya, cut green papaya in clear water
Skin digs silk, pawpaw silk is put into closed dryer dries immediately, and drying temperature is 130 DEG C, and being dried to water content is
9%, cooling, vacuum packaging is to get pawpaw silk.
It is 0.4~0.5cm that the pawpaw silk specification that the plane filament cutter obtains, which is width, and length is 3~6cm.
The capsicum is the preparation method comprises the following steps: rapeseed oil is put into pot, small fire heating, is put into ingredient, ingredient and rapeseed oil
Weight ratio is 1:6~10, and oil is slowly warm, and ingredient goes out fragrance, that is, pulls ingredient out, is put into capsicum frying, pungent, can pull out peppery out
Green pepper, it is cooling, it is vacuum-packed to get capsicum.
The ingredient includes illiciumverum, cloves, galanga, spiceleaf, cassia bark and Chinese prickly ash, the illiciumverum, cloves, galanga, spiceleaf, osmanthus
The weight ratio of skin and Chinese prickly ash is 1:1:1:1:1:0.5~1.
Embodiment six:
A kind of Maotai-flavor pawpaw silk pickles that can voluntarily pickle, the effective component of pawpaw silk pickles be include following parts by weight
Raw material made of: pawpaw silk 120 parts, 100 parts of soy sauce, 12 parts of smashed garlic, 12 parts of capsicum, 5 parts of white sugar, 4 parts of white wine.
The method for salting of pawpaw silk pickles pungent the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic, capsicum and soy sauce,
It is uniformly mixed, sealing, pickles 2~3 days to get pawpaw silk pickles.
The degree of the white wine is 48 °.
Through peeling, dehydration blends the smashed garlic, using drying machine drying to water content be 14% to get.
The pawpaw wire production method are as follows: in 9~October, pick fresh green papaya, cut green papaya in clear water
Skin digs silk, pawpaw silk is put into closed dryer dries immediately, and drying temperature is 130 DEG C, and being dried to water content is
9%, cooling, vacuum packaging is to get pawpaw silk.
It is 0.4~0.5cm that the pawpaw silk specification that the plane filament cutter obtains, which is width, and length is 3~6cm.
The capsicum is the preparation method comprises the following steps: rapeseed oil is put into pot, small fire heating, is put into ingredient, ingredient and rapeseed oil
Weight ratio is 1:6~10, and oil is slowly warm, and ingredient goes out fragrance, that is, pulls ingredient out, is put into capsicum frying, pungent, can pull out peppery out
Green pepper, it is cooling, it is vacuum-packed to get capsicum.
The ingredient includes illiciumverum, cloves, galanga, spiceleaf, cassia bark and Chinese prickly ash, the illiciumverum, cloves, galanga, spiceleaf, osmanthus
The weight ratio of skin and Chinese prickly ash is 1:1:1:1:1:0.5~1.
The above are wherein specific implementations of the invention, and the description thereof is more specific and detailed, but can not therefore manage
Solution is limitation of the scope of the invention.It should be pointed out that for those of ordinary skill in the art, not departing from this hair
Under the premise of bright design, various modifications and improvements can be made, these obvious alternative forms belong to of the invention
Protection scope.
Claims (10)
1. the Maotai-flavor pawpaw silk pickles that one kind can be pickled voluntarily, it is characterised in that: the effective component of pawpaw silk pickles is packet
Made of the raw material for including following parts by weight:
Pawpaw 100~120 parts of 90~100 parts of soy sauce, 8~12 parts of smashed garlics of silk
3~5 parts of white sugar, 2~4 parts of white wine.
2. the Maotai-flavor pawpaw silk pickles according to claim 1 that can voluntarily pickle, it is characterised in that: the pawpaw silk sauce
Dish method for salting the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic and soy sauce, mixes
Uniformly, it seals, pickles 2~3 days to get pawpaw silk pickles.
3. the Maotai-flavor pawpaw silk pickles according to claim 1 that can voluntarily pickle, it is characterised in that: the degree of the white wine
Number is 45~50 °.
4. the Maotai-flavor pawpaw silk pickles according to claim 1 that can voluntarily pickle, it is characterised in that: the smashed garlic is through shelling
Skin, dehydration, blend, using drying machine drying to water content be 12~18% to get.
5. the Maotai-flavor pawpaw silk pickles according to claim 1 that can voluntarily pickle, which is characterized in that the pawpaw silk system
Make method are as follows: in 9~October, pick fresh green papaya, green papaya is peeled in clear water, dig silk, immediately by pawpaw silk
It is put into closed dryer and is dried, drying temperature is 100~150 DEG C, and being dried to water content is 7~12%, cooling, vacuum
Packaging is to get pawpaw silk.
6. the Maotai-flavor pawpaw silk pickles according to claim 5 that can voluntarily pickle, which is characterized in that the plane filament cutter obtains
Pawpaw silk specification be width be 0.4~0.5cm, length is 3~6cm.
7. the Maotai-flavor pawpaw silk pickles according to claim 1 that can voluntarily pickle, it is characterised in that: the pawpaw silk sauce
It further include capsicum in raw material needed for dish, the capsicum parts by weight are 8~12 parts.
8. the Maotai-flavor pawpaw silk pickles according to claim 7 that can voluntarily pickle, it is characterised in that: the capsicum preparation
Method are as follows: rapeseed oil is put into pot, small fire heating is put into ingredient, and oil is slowly warm, and ingredient goes out fragrance, that is, pulls ingredient out, is put into
Capsicum is fried, and pungent, can pull capsicum out out, cooling, is vacuum-packed to get capsicum.
9. the Maotai-flavor pawpaw silk pickles according to claim 8 that can voluntarily pickle, it is characterised in that: the ingredient includes
Illiciumverum, cloves, galanga, spiceleaf, cassia bark and Chinese prickly ash, the illiciumverum, cloves, galanga, spiceleaf, cassia bark and Chinese prickly ash weight ratio be 1:
1:1:1:1:0.5~1.
10. the Maotai-flavor pawpaw silk pickles according to claim 7 that can voluntarily pickle, it is characterised in that: the pawpaw silk
The method for salting of pickles pungent the following steps are included:
(1) it is first soaked with after cold boiled water washing completely, after 5~8min, pawpaw silk is wrung out into water, it is spare；
(2) silk of the pawpaw after water will be wrung out to be put into marinated bottle, then, is sequentially placed into white sugar, white wine, smashed garlic, capsicum and soy sauce,
It is uniformly mixed, sealing, pickles 2~3 days to get pawpaw silk pickles.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811313766.XA CN109170716A (en) | 2018-11-06 | 2018-11-06 | A kind of Maotai-flavor pawpaw silk pickles and preparation method thereof that can voluntarily pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811313766.XA CN109170716A (en) | 2018-11-06 | 2018-11-06 | A kind of Maotai-flavor pawpaw silk pickles and preparation method thereof that can voluntarily pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109170716A true CN109170716A (en) | 2019-01-11 |
Family
ID=64942185
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811313766.XA Withdrawn CN109170716A (en) | 2018-11-06 | 2018-11-06 | A kind of Maotai-flavor pawpaw silk pickles and preparation method thereof that can voluntarily pickle |
Country Status (1)
| Country | Link |
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| CN (1) | CN109170716A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114788569A (en) * | 2021-01-23 | 2022-07-26 | 广西贺州市芬芳果蔬食品有限公司 | Preparation method of pickled vegetable shredded papaya |
-
2018
- 2018-11-06 CN CN201811313766.XA patent/CN109170716A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114788569A (en) * | 2021-01-23 | 2022-07-26 | 广西贺州市芬芳果蔬食品有限公司 | Preparation method of pickled vegetable shredded papaya |
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Application publication date: 20190111 |
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