CN111184195A - Pickling process of appetizing mountain bracken - Google Patents
Pickling process of appetizing mountain bracken Download PDFInfo
- Publication number
- CN111184195A CN111184195A CN202010136151.5A CN202010136151A CN111184195A CN 111184195 A CN111184195 A CN 111184195A CN 202010136151 A CN202010136151 A CN 202010136151A CN 111184195 A CN111184195 A CN 111184195A
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- pickling
- pickled
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- appetizing
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- 238000005554 pickling Methods 0.000 title claims abstract description 62
- 238000000034 method Methods 0.000 title claims abstract description 21
- 240000005893 Pteridium aquilinum Species 0.000 title claims abstract description 14
- 235000009936 Pteridium aquilinum Nutrition 0.000 title claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 26
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 24
- 239000006002 Pepper Substances 0.000 claims abstract description 9
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 9
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 9
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 31
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 26
- 150000003839 salts Chemical class 0.000 claims description 22
- 241000220259 Raphanus Species 0.000 claims description 21
- 239000007788 liquid Substances 0.000 claims description 19
- 229930006000 Sucrose Natural products 0.000 claims description 18
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 241000758706 Piperaceae Species 0.000 claims description 17
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 claims description 13
- 229930003268 Vitamin C Natural products 0.000 claims description 13
- 235000019154 vitamin C Nutrition 0.000 claims description 13
- 239000011718 vitamin C Substances 0.000 claims description 13
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 239000004471 Glycine Substances 0.000 claims description 6
- 239000011265 semifinished product Substances 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 239000001511 capsicum annuum Substances 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000008157 edible vegetable oil Substances 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 230000005855 radiation Effects 0.000 claims description 2
- 241000134803 Asplenium ruprechtii Species 0.000 claims 5
- 244000203593 Piper nigrum Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 15
- 241000722363 Piper Species 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 244000088415 Raphanus sativus Species 0.000 abstract 3
- 235000013311 vegetables Nutrition 0.000 description 5
- 230000000694 effects Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000003053 toxin Substances 0.000 description 2
- 231100000765 toxin Toxicity 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 201000004624 Dermatitis Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000021022 fresh fruits Nutrition 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000000399 orthopedic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- 229940045997 vitamin a Drugs 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
- 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
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention relates to the field of food processing, in particular to a pickling process of appetizing mountain bracken. The method takes the fiddlehead, the pickled pepper and the white radish as main raw materials, and carries out multi-step mixed pickling, the fiddlehead, the pickled pepper and the white radish are respectively subjected to different pickling processes before mixed pickling, so that the taste of each component is distinct, the unique wild taste of the fiddlehead, the crisp and sweet white radish and the sour, hot and delicious pickled pepper are more prominent, then mixed pickling and seasoning are carried out, the three raw materials and various rich tastes are mixed together, and the taste and the flavor of pickled finished products are improved.
Description
Technical Field
The invention relates to the field of food processing, in particular to a pickling process of appetizing mountain bracken.
Background
The pickling is a method for pickling fresh fruits or other processed raw materials into food by using the preservation effect of salt, and is a very effective method for preserving vegetables in the early stage. The traditional food of pickled vegetables is the crystal of the historical wisdom of the people in China, and is a part of the precious cultural wealth of the nation.
The fiddlehead is a water-tap orthopedic perennial herb, contains starch, fat and protein, also contains vitamin A, C, phosphorus, calcium and the like, each hundred grams of the fiddlehead contains 1.68 milligrams of carotene and 35 milligrams of vitamin C, the fiddlehead has certain inhibition effect on bacteria, can be used for treating diseases such as fever, intestinal wind heat toxin, eczema, sore and ulcer, and has good effects of clearing heat and toxin, sterilizing and clearing inflammation. Tender leaves and stems are special local flavor wild vegetables, and are light and delicious when being fried, cooked, stirred and salted. The fresh food can be eaten after being scalded by hot water, or dried into dried vegetables or preserved for a long time by salting.
However, the existing fiddlehead edible commodities have single form and monotonous taste, and cannot meet the requirements of people on the wild vegetable.
Disclosure of Invention
Aiming at the defects in the prior art, the invention provides the appetizing mountain pickled fiddlehead which is rich and unique in taste and a pickling process thereof.
In order to achieve the purpose, the invention adopts the following technical scheme:
a process for pickling appetizing mountain bracken comprises the following steps:
the method comprises the following steps: selecting wild bracken without worm damage, removing root, cleaning with clear water, adding into the pickling solution A, pickling with 2-8 deg.C for 3-10 hr to obtain primary pickled wild bracken;
step two, selecting fresh and complete pickled peppers, cleaning the pickled peppers with clear water, putting the pickled peppers into a pickling liquid B, and pickling the pickled peppers at the temperature of 10-20 ℃ for 2-6 hours to obtain primary pickled peppers;
selecting fresh white radishes, cleaning and peeling the fresh white radishes, cutting the white radishes into strips, putting the strips into the pickling liquid C, pickling the white radishes at the pickling temperature of 2-8 ℃ for 3-5 hours, and obtaining primary pickled white radishes;
step four, cleaning the primary pickled fiddlehead obtained in the step one, the primary pickled pepper and the primary pickled white radish obtained in the step two with clear water, and mixing the materials according to a mass ratio of 1: (0.1-0.2): (0.0-0.5), putting the mixture into a pickling liquid D, and pickling at the temperature of 2-8 ℃ for 20-60h to obtain a secondary pickled semi-finished product;
and step five, sterilizing the secondary pickled semi-finished product obtained in the step four, and then carrying out vacuum packaging to obtain the appetizing pickled fiddlehead.
Further, the pickling liquid A comprises salt, white sugar, glycine and water, wherein the mass ratio of the salt to the white sugar to the glycine to the water is (10-30): (10-30): (1-5): 100.
further, the pickling liquid B comprises salt, citric acid, vitamin C, white sugar and water, and the mass ratio of the salt to the citric acid to the vitamin C to the water is (10-30): (10-20): (1-5): 100.
further, the pickling liquid C comprises salt, white sugar, vitamin C and water, wherein the mass ratio of the salt to the white sugar to the vitamin C to the water is (10-30): (10-30): (1-5): 100.
further, the liquid preparation D comprises 20-35% of edible oil, 10-15% of cooking wine, 1-5% of edible salt, 1-2% of paprika, 0.2-0.5% of sodium citrate, 0.1-0.5% of potassium sorbate, 3-5% of white sugar and 20-40% of water in percentage by mass.
Further, the sterilization in the step 5 refers to sterilization by radiation.
Compared with the prior art, the invention has the beneficial effects that:
the method takes the fiddlehead, the pickled pepper and the white radish as main raw materials, and carries out multi-step mixed pickling, the fiddlehead, the pickled pepper and the white radish are respectively subjected to different pickling processes before mixed pickling, so that the taste of each component is distinct, the unique wild taste of the fiddlehead, the crisp and sweet white radish and the sour, hot and delicious pickled pepper are more prominent, then mixed pickling and seasoning are carried out, the three raw materials and various rich tastes are mixed together, and the taste and the flavor of pickled finished products are improved.
Detailed Description
The following detailed description of embodiments of the invention, but the invention can be practiced in many different ways, as defined and covered by the claims.
Example 1
Selecting 100g of wild bracken without worm damage, removing roots, cleaning with clear water, putting into the pickling liquid A, pickling the wild bracken at the pickling temperature of 4 ℃ for 10 hours to obtain primary pickled wild bracken;
selecting 30g of fresh and complete pickled peppers, cleaning the pickled peppers with clear water, putting the pickled peppers into the pickling liquid B, and pickling the pickled peppers at the pickling temperature of 10 ℃ for 6 hours to obtain primary pickled peppers;
selecting 80g of fresh white radish, cleaning, peeling, cutting into strips, putting into pickling liquid C, pickling the white radish at 4 ℃, and developing for 5 hours to obtain primary pickled white radish;
step four, cleaning 50g of the primarily pickled fiddlehead obtained in the step one, 10g of the primarily pickled pepper and 25g of the primarily pickled white radish obtained in the step two with clear water, mixing, putting into a pickling liquid D, and pickling at the pickling temperature of 4 ℃ for 60 hours to obtain a secondarily pickled semi-finished product;
and fifthly, carrying out ultraviolet sterilization on the secondary pickled semi-finished product obtained in the fourth step for 30min, and then carrying out vacuum packaging to obtain the appetizing pickled fiddlehead.
Preferably, the pickling liquid A comprises salt, white sugar, glycine and water, wherein the mass ratio of the salt to the white sugar to the glycine to the water is 30: 20: 3: 100.
preferably, the pickling liquid B comprises salt, citric acid, vitamin C, white sugar and water, and the mass ratio of the salt to the citric acid to the vitamin C to the water is 20: 15: 3: 100.
further, the pickling liquid C comprises salt, white sugar, vitamin C and water, wherein the mass ratio of the salt to the white sugar to the vitamin C to the water is 20: 10: 3: 100.
preferably, the liquid preparation D comprises 35% of edible oil, 10% of cooking wine, 3% of edible salt, 2% of paprika, 0.2% of sodium citrate, 0.1% of potassium sorbate, 3% of white sugar and 20% of water in percentage by mass.
According to the embodiment, the pteridium aquilinum, the pickled peppers and the white radishes are respectively subjected to different pickling processes before being mixed and pickled, so that the taste of each component is distinct, the unique wild taste of the pteridium aquilinum, the crisp and sweet taste of the white radishes and the sour, hot and delicious taste of the pickled peppers are more prominent, then mixed, pickled and flavored are carried out, the three raw materials and various rich tastes are mixed together, and the taste and the flavor of the pickled finished products are improved.
The above description is only a preferred embodiment of the present invention, and not intended to limit the scope of the present invention, and all modifications and variations that can be made by the present invention in the specification or directly or indirectly applied to other related technical fields are included in the scope of the present invention.
Claims (6)
1. The process for pickling appetizing fiddlehead is characterized by comprising the following steps of:
the method comprises the following steps: selecting wild bracken without worm damage, removing root, cleaning with clear water, adding into the pickling solution A, pickling with 2-8 deg.C for 3-10 hr to obtain primary pickled wild bracken;
step two, selecting fresh and complete pickled peppers, cleaning the pickled peppers with clear water, putting the pickled peppers into a pickling liquid B, and pickling the pickled peppers at the temperature of 10-20 ℃ for 2-6 hours to obtain primary pickled peppers;
selecting fresh white radishes, cleaning and peeling the fresh white radishes, cutting the white radishes into strips, putting the strips into the pickling liquid C, pickling the white radishes at the pickling temperature of 2-8 ℃ for 3-5 hours, and obtaining primary pickled white radishes;
step four, cleaning the primary pickled fiddlehead obtained in the step one, the primary pickled pepper and the primary pickled white radish obtained in the step two with clear water, and mixing the materials according to a mass ratio of 1: (0.1-0.2): (0.0-0.5), putting the mixture into a pickling liquid D, and pickling at the temperature of 2-8 ℃ for 20-60h to obtain a secondary pickled semi-finished product;
and step five, sterilizing the secondary pickled semi-finished product obtained in the step four, and then carrying out vacuum packaging to obtain the appetizing pickled fiddlehead.
2. The process for pickling appetizing camptosorus sibiricus as claimed in claim 1, wherein the pickling solution a comprises salt, white sugar, glycine and water, and the mass ratio of the salt, the white sugar, the glycine and the water is (10-30): (10-30): (1-5): 100.
3. the process for pickling appetizing camptosorus sibiricus as claimed in claim 1, wherein the pickling solution B comprises salt, citric acid, vitamin C, white sugar and water, and the mass ratio of the salt, the citric acid, the vitamin C and the water is (10-30): (10-20): (1-5): 100.
4. the process for pickling appetizing camptosorus sibiricus as claimed in claim 1, wherein the pickling solution C comprises salt, white sugar, vitamin C and water, and the mass ratio of the salt, the white sugar, the vitamin C and the water is (10-30): (10-30): (1-5): 100.
5. the process for pickling the appetizing camptosorus sibiricus as claimed in claim 1, wherein the pickling liquid D comprises 20-35% of edible oil, 10-15% of cooking wine, 1-5% of edible salt, 1-2% of paprika, 0.2-0.5% of sodium citrate, 0.1-0.5% of potassium sorbate, 3-5% of white sugar and 20-40% of water by mass.
6. The process for pickling the appetizing camptosorus sibiricus as claimed in claim 1, wherein the sterilization in the step 5 is radiation sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010136151.5A CN111184195A (en) | 2020-03-02 | 2020-03-02 | Pickling process of appetizing mountain bracken |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010136151.5A CN111184195A (en) | 2020-03-02 | 2020-03-02 | Pickling process of appetizing mountain bracken |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111184195A true CN111184195A (en) | 2020-05-22 |
Family
ID=70702830
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010136151.5A Withdrawn CN111184195A (en) | 2020-03-02 | 2020-03-02 | Pickling process of appetizing mountain bracken |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111184195A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455072A (en) * | 2015-11-26 | 2016-04-06 | 杨志强 | Method for ultra-high pressure processing of healthy flavor pickled vegetables |
| CN106690183A (en) * | 2016-11-29 | 2017-05-24 | 福建省南平市建阳区兄弟食品有限公司 | Wine-preserved pickled vegetable and making process thereof |
| CN107495227A (en) * | 2017-08-24 | 2017-12-22 | 舒城圣桂食品有限公司 | A kind of preparation method for seasoning mountain fern dish |
-
2020
- 2020-03-02 CN CN202010136151.5A patent/CN111184195A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105455072A (en) * | 2015-11-26 | 2016-04-06 | 杨志强 | Method for ultra-high pressure processing of healthy flavor pickled vegetables |
| CN106690183A (en) * | 2016-11-29 | 2017-05-24 | 福建省南平市建阳区兄弟食品有限公司 | Wine-preserved pickled vegetable and making process thereof |
| CN107495227A (en) * | 2017-08-24 | 2017-12-22 | 舒城圣桂食品有限公司 | A kind of preparation method for seasoning mountain fern dish |
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Application publication date: 20200522 |