CN110731479A - method for preparing fresh daylily pickles with long storage life - Google Patents

method for preparing fresh daylily pickles with long storage life Download PDF

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Publication number
CN110731479A
CN110731479A CN201911171045.4A CN201911171045A CN110731479A CN 110731479 A CN110731479 A CN 110731479A CN 201911171045 A CN201911171045 A CN 201911171045A CN 110731479 A CN110731479 A CN 110731479A
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daylily
steamer
pickles
preparing
shelf life
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谢铁军
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Qidong Nonghui Food Co Ltd
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Qidong Nonghui Food Co Ltd
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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
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/154—Organic compounds; Microorganisms; Enzymes
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B7/00—Preservation or chemical ripening of fruit or vegetables
    • A23B7/14—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10
    • A23B7/153—Preserving or ripening with chemicals not covered by groups A23B7/08 or A23B7/10 in the form of liquids or solids
    • A23B7/157—Inorganic compounds
    • 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/19—General methods of cooking foods, e.g. by roasting or frying using chemicals before or during cooking, e.g. liquid cooking media other than water or oil; Cooking using inert particles, e.g. fluidised bed cooking
    • 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
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
    • Y02P60/85—Food storage or conservation, e.g. cooling or drying

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Abstract

The invention provides a preparation method of fresh day lily pickles with long storage life, which comprises the following steps of , preparing day lily, the second step of pickling, the third step of deactivating enzymes and sterilizing, steaming the day lily pickled in the second step by a steamer for 15-60 minutes, wherein the steamer comprises a steamer positioned above the steamer, the steamer is used for placing the day lily, alkaloid and herbal medicines are added into the steamer, the fourth step of drying, the fifth step of preparing chopped hot peppers, the chopped hot peppers are pickled by salt, the pickling time is 10-20 days, and the sixth step of preparing, mixing the day lily in the fourth step and the chopped hot peppers in the fifth step according to the proportion of 5: 1-1: 3, and simultaneously adding a preservative meeting the national standards, sealing, packaging, fermenting and storing.

Description

method for preparing fresh daylily pickles with long storage life
Technical Field
The invention relates to a vegetable processing technology, in particular to a method for preparing fresh day lily pickles with long storage life.
Background
Daylily (Hemerocallis fulvcs) also called day lily, commonly called day lily flower, is a perennial herb of Liliaceae, and the edible part of the day lily flower is a flower bud, which is a characteristic vegetable in China. The day lily is delicious and tender in taste and rich in nutrition, contains rich nutrients necessary for human bodies, such as pollen, sugar, protein, vitamin C, calcium, fat, carotene, amino acid and the like, and contains the carotene which is even several times higher than that of tomatoes. The daylily has sweet and cool nature and taste, has the effects of stopping bleeding, diminishing inflammation, clearing heat, promoting diuresis, helping digestion, improving eyesight, calming nerves and the like, has the curative effects on hematemesis, hematochezia, urinary variation, insomnia, galactostasis and the like, and can be used as a tonic after illness or parturition.
A method for preserving fresh daylily with patent number CN106135817A includes 1) placing water in a conventional bucket, putting quicklime into the bucket, fully stirring, precipitating and filtering to obtain purified water, 2) heating the water purified in step 1) to boil to obtain boiled water, placing the boiled water in a conventional basin, soaking fresh burnt rice straw ash in the boiled water, filtering to obtain filtrate to obtain sodic water, 3) boiling the water purified in step 1), the sodic water and edible salt in step 2), cooling to 60-80 ℃, and packaging in a high-temperature sterilized and dried container, and step (4) placing the fresh daylily in the container in step 3 after water is removed, discharging air in the container, sealing and storing at normal temperature, wherein the taste of the daylily cannot meet requirements after the method is adopted, and meanwhile, the daylily is short in shelf life, is kept for 7 days at normal temperature, and is stored for 15 days at low temperature, so that the production cost and the production cost of the daylily are seriously influenced.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide methods for preparing fresh daylily pickles with storage stability, which are simple to operate, convenient to improve the mouth feel of daylily and the storage time of the daylily pickles and convenient to improve the economic value of the daylily pickles.
The technical scheme of the invention is that the preparation method of fresh daylily pickles with long storage life comprises the following steps:
, preparing daylily;
secondly, pickling, namely adding 0.1 to 3 percent of salt into the daylily prepared in the step for pickling, wherein the pickling time is 0.5 to 36 hours;
thirdly, deactivating enzymes and sterilizing, namely steaming the daylily pickled in the second step for 15-60 minutes by using a steamer, wherein the steamer comprises a steamer positioned above the steamer, the steamer is used for placing the daylily, and alkaloid and herbal medicines are added into the steamer;
fourthly, drying, namely drying the sterilized day lily in the third step in the sun or quickly freezing and storing for later use;
fifthly, preparing chopped hot peppers, namely chopping the millet peppers and pickling the chopped millet peppers by using salt for 10-20 days;
and sixthly, preparing, namely mixing the day lily in the fourth step and the chopped hot pepper in the fifth step according to the proportion of 5: 1-1: 3, adding a preservative meeting the national standard, uniformly stirring, sealing, packaging, fermenting and storing.
The method has the advantages that the taste of the daylily pickles is effectively improved, the storage time of the daylily pickles is effectively prolonged, the storage time of the daylily pickles processed by the method is at least more than 3 months at normal temperature, the storage time at low temperature (1-10 ℃) is more than 6 months, the economic value of the daylily pickles is effectively improved, the marketing is facilitated, the production cost is effectively reduced, and the waste of food is reduced.
, adopting natural pollution-free daylily in , wherein the daylily is fresh and full, and the production quality of the daylily is convenient to guarantee.
, adding 0.1-1% of salt in the second step, and pickling for 1-4 hr.
Preferably, the salt is added in an amount of 0.2-0.8% and the pickling time is 1.5-3 hours.
More preferably, the addition amount of salt is 0.5%, and the salting time is 2 hours.
, wherein the alkaloid in the third step is at least kinds of dried straw, rice ash or plant ash, and the herb is at least kinds of perilla, pungent litse fruit, purslane, semen Nelumbinis, Spica Prunellae and flos Lonicerae.
Preferably, the alkaloid is dried straw, the herb is at least of perilla, honeysuckle and purslane, and the herb can improve the nutritive value of the daylily pickles and improve the effect of improving the taste of the daylily pickles.
And , wherein the quick-freezing temperature of the day lily in the fourth step is lower than-12 ℃, so that the storage of the day lily after enzyme deactivation is facilitated.
, the millet peppers produced in the Yunguichuan area are adopted as the millet peppers in the fifth step, so that the peppery degree of the chopped peppers is ensured, and the production quality of the daylily pickles is effectively improved.
, adding less than 8% of chili sticks in the fifth step, adjusting the pungency taste of the daylily pickles according to the addition amount of the chili sticks, and facilitating the improvement of market demands.
And step , sterilizing the pickled capsicum frutescens in the fifth step before pickling, and step , prolonging the storage time of the chopped capsicum frutescens.
And , fermenting and storing the sealed packaging device at the temperature of 1-10 ℃ or normal temperature, and fermenting at low temperature, so that the fermented flavor of the daylily pickles is improved, the mouthfeel of the daylily pickles is guaranteed, and the crispness and freshness of the daylily can be effectively guaranteed.
, the antiseptic includes one or more of sorbic acid, potassium sorbate, sodium dehydroacetate, and nisin .
Preferably, calculated by mass parts, 1-10 parts of potassium sorbate, 5-10 parts of sodium dehydroacetate and 5-10 parts of nisin; preferably, 2 parts of potassium sorbate, 6 parts of sodium dehydroacetate and 6 parts of nisin; or 4 parts of potassium sorbate, 9 parts of sodium dehydroacetate and 8 parts of nisin; or 10 parts of potassium sorbate, 10 parts of sodium dehydroacetate and 10 parts of nisin; weighing potassium sorbate, sodium dehydroacetate and nisin according to the formula, dissolving in warm water at 20-45 ℃, stirring until the mixture is completely dissolved, adjusting the mixed solution to be acidic while dissolving, and cooling to room temperature to obtain the preservative. Adding appropriate amount of antiseptic into dried flos Hemerocallis and chopped Capsici fructus, and stirring.
The invention has the following characteristics:
the scheme effectively solves the storage problem of the daylily pickles, effectively improves the storage time of the daylily pickles, effectively ensures the crispness and freshness of the daylily, effectively improves the processing quality and economic value of the daylily, facilitates batch production, effectively reduces the production cost, and avoids resource waste.
The details of the present invention are further described in conjunction with the figures and the detailed description below.
Drawings
FIG. 1 is a process flow diagram of the present invention.
Detailed Description
Example
As shown in the attached drawing, the preparation method of fresh daylily pickles with long shelf life comprises the following processing procedures:
, preparing daylily, wherein the daylily is fresh, full, bright and smooth, and has no deformity.
And secondly, pickling, namely adding 0.1-3% of table salt into the daylily prepared in the step for pickling, wherein the pickling time is 0.5-36 hours, the adding amount of the table salt is 0.1-1%, and the pickling time is 1-4 hours, preferably, the adding amount of the table salt is 0.2-0.8%, and the pickling time is 1.5-3 hours, more preferably, the adding amount of the table salt is 0.5%, and the pickling time is 2 hours, so that the crispness and the freshness of the daylily are ensured, the production quality of the daylily pickles is effectively improved, and the daylily has a sterilization effect.
And thirdly, water-removing and sterilizing, namely steaming the pickled daylily in the second step by using a steamer for 15-60 minutes, wherein the steamer comprises a steamer positioned above the steamer, the steamer is used for placing the daylily, and alkaloid and herbal medicines are added into the steamer, preferably, the alkaloid is at least of dried straw, rice plant ash or plant ash, the herbal medicines are at least of purple perilla, litsea cubeba, purslane, hollow lotus seeds, selfheal and honeysuckle, more preferably, the alkaloid is dried straw, the herbal medicines are at least of purple perilla, honeysuckle and purslane, the herbal medicines can improve the nutritional value of the daylily sauce and can improve the taste improvement effect of the daylily sauce, and in addition, colchicine in the daylily can be removed after steaming, so that the content of harmful substances in the daylily is effectively reduced.
And fourthly, drying, namely drying the sterilized day lily in the third step in the sun or quickly freezing and storing for later use, preferably drying the sterilized day lily in the sun or drying the sterilized day lily under ultraviolet light to ensure that no obvious water exists on the surface of the day lily, and treating the day lily in the step.
The method comprises the following steps of preparing chopped hot peppers, namely chopping the millet hot peppers, and pickling with salt for 10-20 days, wherein the millet hot peppers are produced in Yunguihuan areas, so that the peppery degree of the chopped hot peppers is guaranteed, and meanwhile, the production quality of the daylily pickles is effectively improved.
And sixthly, preparing, namely mixing the day lily in the fourth step and the chopped hot pepper in the fifth step according to the proportion of 5: 1-1: 3, adding a preservative meeting the national standard, uniformly stirring, sealing, packaging, fermenting and storing. Preferably, the day lily and the chopped hot peppers are mixed according to the ratio of 3:1, the mixture is fermented and stored at the temperature of 1-10 ℃ or normal temperature in a sealing packaging device, and low-temperature fermentation is adopted, so that the fermented flavor of the day lily pickles is improved conveniently, the mouth feel of the day lily pickles is ensured, and the crispness and freshness of the day lily can be effectively ensured.
The preservative comprises or more of sorbic acid, potassium sorbate, sodium dehydroacetate and nisin, preferably 10 parts of potassium sorbate, 10 parts of sodium dehydroacetate and 10 parts of nisin, wherein the potassium sorbate, the sodium dehydroacetate and the nisin are weighed according to the formula, dissolved by warm water at the temperature of 20-45 ℃ and stirred until being completely dissolved, the mixed solution is adjusted to be acidic while being dissolved, and the preservative is prepared by cooling to room temperature.
The method effectively improves the taste of the daylily pickles, and simultaneously effectively improves the storage time of the daylily pickles, the daylily pickles processed by the method have the storage time of about 4 months at normal temperature and about 8 months at low temperature (1-10 ℃), the economic value of the daylily pickles is effectively improved, the marketing is facilitated, the production cost is effectively reduced, and the waste of food is reduced.
Example two
method for preparing fresh daylily pickles with long storage life, which comprises the following steps:
, preparing daylily, wherein the daylily is fresh, full, bright in color and smooth and non-malformed in surface, and is picked within three days to ensure the freshness of the daylily, thereby facilitating the guarantee of the production quality of the daylily.
And secondly, pickling, namely adding 0.1-3% of table salt into the daylily prepared in the step for pickling, wherein the pickling time is 0.5-36 hours, the adding amount of the table salt is 0.1-1%, and the pickling time is 1-4 hours, preferably, the adding amount of the table salt is 0.4%, and the pickling time is 3 hours, so that the crispness and the freshness of the daylily are ensured, the production quality of the daylily pickles is effectively improved, and the daylily has a bactericidal effect.
And thirdly, water-removing and sterilizing, namely steaming the pickled daylily in the second step by using a steamer for 15-60 minutes, wherein the steamer comprises a steamer arranged above the steamer, the steamer is used for placing daylily, alkaloid and herbal medicines are added into the steamer, the steamer comprises a steamer arranged above the steamer, the steamer is used for placing daylily, and the alkaloid and the herbal medicines are added into the steamer, preferably, the alkaloid is at least of dried straw, rice straw ash or plant ash, the herbal medicines are purple perilla, litsea cubeba, purslane, semen nelumbinis, selfheal and honeysuckle, more preferably, the alkaloid is rice straw ash and the herbal medicines are purple perilla, the herbal medicines can improve the nutritional value of the daylily sauce, the taste improvement effect of the daylily sauce can also be improved, the colchicines in the daylily sauce can be removed after the steaming, the content of harmful substances in the daylily is effectively reduced, the application time is , the daylily sauce is boiled, the fresh daylily sauce is placed in the steamer, and the steaming time is improved.
And fourthly, drying, namely drying the sterilized day lily in the third step in the sun or quickly freezing and storing for later use, preferably drying in a quick freezing mode, so that the drying effect is improved, the harm of microorganisms can be reduced, and the storage time of the day lily pickles is further prolonged in the step.
The method comprises the following steps of preparing chopped hot peppers, namely chopping the millet hot peppers, and pickling with salt for 10-20 days, wherein the millet hot peppers are produced in Yunguihuan areas, so that the spicy degree of the chopped hot peppers is guaranteed, and the production quality of the daylily pickles is effectively improved.
And sixthly, preparing, namely mixing the day lily in the fourth step and the chopped hot pepper in the fifth step according to the proportion of 5: 1-1: 3, adding a preservative meeting the national standard, uniformly stirring, sealing, packaging, fermenting and storing.
Preferably, the day lily and the chopped hot peppers are mixed according to the ratio of 1:1, and the mixture is fermented and stored at the temperature of 1-10 ℃ or normal temperature in a sealing packaging device, so that the fermented flavor of the day lily pickles is improved, the mouth feel of the day lily pickles is ensured, and the crispness and freshness of the day lily can be effectively ensured.
The preservative comprises or more of sorbic acid, potassium sorbate, sodium dehydroacetate and nisin, preferably 2 parts of potassium sorbate, 6 parts of sodium dehydroacetate and 6 parts of nisin, or 4 parts of potassium sorbate, 9 parts of sodium dehydroacetate and 8 parts of nisin, the potassium sorbate, the sodium dehydroacetate and the nisin are weighed according to the formula, dissolved by warm water at 30 ℃ and stirred until being completely dissolved, the mixed solution is adjusted to be acidic while being dissolved, and cooled to room temperature to prepare the preservative.
The storage time of the daylily pickles processed by the scheme is about 100 days at normal temperature, and the storage time at low temperature (1-10 ℃) is about 10 months, so that the storage problem of the daylily pickles is effectively solved, the storage time of the daylily pickles is effectively prolonged, the crispness and freshness of the daylily are effectively guaranteed, the processing quality and the economic value of the daylily are effectively improved, and the mass production is facilitated.
The preferred embodiments of the present invention have been described in detail above, but it is apparent that the present invention is not limited to the above embodiments. Within the scope of the technical idea of the invention, many equivalent modifications can be made to the technical solution of the invention, and these equivalent modifications are all within the protection scope of the invention. In addition, it should be noted that the respective technical features described in the above-described embodiments may be separately and independently combined as long as they are within the technical concept of the present invention.

Claims (10)

1, method for preparing fresh daylily pickles with long-term storage, which is characterized by comprising the following steps:
, preparing daylily;
secondly, pickling, namely adding 0.1 to 3 percent of salt into the daylily prepared in the step for pickling, wherein the pickling time is 0.5 to 36 hours;
thirdly, deactivating enzymes and sterilizing, namely steaming the daylily pickled in the second step for 15-60 minutes by using a steamer, wherein the steamer comprises a steamer positioned above the steamer, the steamer is used for placing the daylily, and alkaloid and herbal medicines are added into the steamer;
fourthly, drying, namely drying the sterilized day lily in the third step in the sun or quickly freezing and storing for later use;
fifthly, preparing chopped hot peppers, namely chopping the millet peppers and pickling the chopped millet peppers by using salt for 10-20 days;
and sixthly, preparing, namely mixing the day lily in the fourth step and the chopped hot pepper in the fifth step according to the proportion of 5: 1-1: 3, adding a preservative meeting the national standard, uniformly stirring, sealing, packaging, fermenting and storing.
2. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein natural pollution-free daylily is adopted in the step, and the daylily is fresh and full.
3. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein the method comprises the following steps: the addition amount of the table salt in the second step is 0.1-1%, and the pickling time is 1-4 hours.
4. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein the alkaloid in the third step is at least kinds of dried straw, rice straw ash or plant ash, and the herb is at least kinds of perilla, litsea cubeba, purslane, semen nelumbinis, selfheal and honeysuckle.
5. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein the method comprises the following steps: and the quick-freezing temperature of the day lily in the fourth step is lower than-12 ℃.
6. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein the method comprises the following steps: the capsicum frutescens produced in Yunguichuan area is adopted as the capsicum frutescens in the fifth step.
7. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein the method comprises the following steps: and adding less than 8% of chili pepper in the fifth step.
8. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein the method comprises the following steps: and sterilizing the capsicum frutescens in the fifth step before pickling.
9. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein the method comprises the following steps: the sealing and packing device is fermented and stored at the temperature of 1-10 ℃ or normal temperature.
10. The method for preparing fresh daylily pickles with long shelf life according to claim 1, wherein the preservative comprises or more of sorbic acid, potassium sorbate, sodium dehydroacetate and nisin.
CN201911171045.4A 2019-11-26 2019-11-26 method for preparing fresh daylily pickles with long storage life Withdrawn CN110731479A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115707396A (en) * 2022-09-19 2023-02-21 湖南新发食品有限公司 Preparation method of seasoning dish with day lily chopped hot peppers as main materials

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN115707396A (en) * 2022-09-19 2023-02-21 湖南新发食品有限公司 Preparation method of seasoning dish with day lily chopped hot peppers as main materials

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Application publication date: 20200131