CN111938119A - Preparation method of pickled cucumber with fruit fragrance - Google Patents
Preparation method of pickled cucumber with fruit fragrance Download PDFInfo
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- CN111938119A CN111938119A CN202010978120.4A CN202010978120A CN111938119A CN 111938119 A CN111938119 A CN 111938119A CN 202010978120 A CN202010978120 A CN 202010978120A CN 111938119 A CN111938119 A CN 111938119A
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- cucumber
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- apple
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- 235000021573 pickled cucumbers Nutrition 0.000 title claims abstract description 29
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 21
- 239000003205 fragrance Substances 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 67
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 39
- 238000005554 pickling Methods 0.000 claims abstract description 24
- 241000220225 Malus Species 0.000 claims abstract description 22
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 22
- 240000007232 Illicium verum Species 0.000 claims abstract description 17
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 17
- 235000015197 apple juice Nutrition 0.000 claims abstract description 17
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 16
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 16
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 16
- 240000002234 Allium sativum Species 0.000 claims abstract description 15
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 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 abstract description 15
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 15
- 240000006677 Vicia faba Species 0.000 claims abstract description 15
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 15
- 235000004611 garlic Nutrition 0.000 claims abstract description 15
- 239000008213 purified water Substances 0.000 claims abstract description 15
- 235000009849 Cucumis sativus Nutrition 0.000 claims abstract description 14
- 238000001035 drying Methods 0.000 claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 11
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- 238000009938 salting Methods 0.000 claims abstract description 8
- 235000021016 apples Nutrition 0.000 claims abstract description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 6
- 244000302909 Piper aduncum Species 0.000 claims description 21
- 235000015067 sauces Nutrition 0.000 claims description 14
- 238000004140 cleaning Methods 0.000 claims description 10
- 238000005520 cutting process Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 235000017803 cinnamon Nutrition 0.000 claims description 4
- 239000008369 fruit flavor Substances 0.000 claims description 4
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims 3
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 2
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 240000003889 Piper guineense Species 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000723347 Cinnamomum Species 0.000 description 2
- 208000007287 cheilitis Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 201000003465 angular cheilitis Diseases 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 239000011651 chromium Substances 0.000 description 1
- 229910052804 chromium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000000171 quenching effect Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 239000004065 semiconductor Substances 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 230000037303 wrinkles Effects 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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 discloses a preparation method of pickled cucumbers with fruit fragrance, which comprises the following steps: a preparation method of pickled cucumbers with fruit fragrance is characterized by comprising the following steps: providing raw materials, namely providing fresh cucumber, fresh apple, fresh lemon slice, light soy sauce, garlic, rod chilli, star anise, pepper, cassia bark, rock candy, bay leaf, common fennel, purified water, broad bean paste and salt; primary pickling, namely salting fresh cucumbers; drying, namely drying the pickled cucumber strips until the water content is below 20%; squeezing juice, namely squeezing fresh apples and fresh lemon slices to obtain apple juice; preparing seasoning water; secondary pickling, namely pouring light soy sauce, seasoning water and the dried cucumber strips into a sealable vat for pickling; draining; and (3) pickling for three times, pouring the apple juice into the drained cucumber strips, uniformly stirring, and refrigerating for one day to obtain the pickled cucumber with fruit fragrance. The invention has the following advantages: rich nutrition, refreshing and unique taste, and apple flavor.
Description
[ technical field ] A method for producing a semiconductor device
The invention relates to the technical field of food processing, in particular to a preparation method of pickled cucumbers with fruit fragrance.
[ background of the invention ]
Cucumber contains much water and certain vitamins, is a kind of beauty-maintaining cucumber and vegetable, and is called as a kitchen beauty agent. The product can be taken frequently or applied on skin to effectively resist skin aging, reduce wrinkle, and prevent and treat cheilitis and angular cheilitis. The cucumbers are good weight-losing products, and people who want to lose weight need to eat more cucumbers, but ten million remember that fresh cucumbers need to be eaten instead of pickled cucumbers, and the pickled cucumbers can cause fatness due to salt. The cucumber contains trace elements such as chromium and the like, has the function of reducing blood sugar, and is the best food of vegetables and fruits for diabetics. Bitter principle in fructus Cucumidis Sativi has anticancer effect, and also has effects of clearing heat, quenching thirst, inducing diuresis, and relieving swelling.
The pickled cucumber has unique flavor, is known as 'pickled vegetable treasure', and is crisp, tender, tasty, sweet and delicious. The existing cucumber processed foods are few in types, and no sauced cucumber with fruit fragrance is available on the market.
[ summary of the invention ]
The invention aims to provide a preparation method of pickled cucumbers with fruit fragrance, which can solve the technical problems related to the background technology.
In order to achieve the purpose, the technical scheme of the invention is as follows:
a preparation method of pickled cucumber with fruit fragrance comprises the following steps:
providing raw materials, namely 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 55-65 g of garlic, 8-10 g of rod chilli, 3-5 star anises, 5-7 g of pepper, 5-7 g of cassia bark, 25-30 g of rock candy, 3-4 g of bay leaf, 3-4 g of common fennel, 50-60 g of purified water, 180 g of thick broad-bean sauce and 20-30 g of salt;
primary pickling, namely cleaning fresh cucumbers, cutting the cucumbers into strip-shaped cucumber strips, and salting the cucumber strips for 1 hour;
drying, namely cleaning the pickled cucumber strips, and then drying the cucumber strips at the temperature of 40-45 ℃ until the water content of the cucumber strips is below 20%;
squeezing juice, namely squeezing fresh apples and fresh lemon slices together to obtain apple juice, and collecting the apple juice for later use;
preparing flavoring water, putting garlic, wild pepper, star anise, pepper, cassia bark, rock candy, bay leaf, common fennel and thick broad-bean sauce into a pot, frying to be fragrant, then adding purified water, stewing for 30 minutes with slow fire, and filtering to obtain the flavoring water;
secondary pickling, pouring light soy sauce, flavoring water and dried cucumber strips into a sealable vat, stirring uniformly, sealing, and pickling for 12-18 hours;
draining, namely taking out the secondarily pickled cucumber strips, and draining;
and (3) pickling for three times, pouring the apple juice into the drained cucumber strips, uniformly stirring, and refrigerating for one day to obtain the pickled cucumber with fruit fragrance.
As an improvement of the invention: in the raw material providing step, 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 55 g of garlic, 8 g of rod chilli, 3 star anises, 5 g of pepper, 5 g of cinnamon, 25 g of rock candy, 3 star anise slices, 3 g of fennel, 50 g of purified water, 180 g of thick broad-bean sauce and 20 g of salt are provided.
As an improvement of the invention: in the raw material providing step, 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 65 g of garlic, 10 g of rod chilli, 5 star anises, 7 g of pepper, 7 g of cinnamon, 30 g of rock candy, 4 pieces of bay leaf, 4 g of fennel, 60 g of purified water, 200 g of thick broad-bean sauce and 30 g of salt are provided.
As an improvement of the invention: in the third salting step, 100-120 g of apple vinegar is also added.
Compared with the related art, the preparation method of the sauced cucumber with fruit fragrance provided by the invention has the following advantages: rich nutrition, refreshing and unique taste, and apple flavor.
[ detailed description ] embodiments
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The invention provides a preparation method of pickled cucumbers with fruit fragrance, which comprises the following steps:
providing raw materials, namely 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 55-65 g of garlic, 8-10 g of rod chilli, 3-5 star anises, 5-7 g of pepper, 5-7 g of cassia bark, 25-30 g of rock candy, 3-4 g of bay leaf, 3-4 g of common fennel, 50-60 g of purified water, 180 g of thick broad-bean sauce and 20-30 g of salt;
primary pickling, namely cleaning fresh cucumbers, cutting the cucumbers into strip-shaped cucumber strips, and salting the cucumber strips for 1 hour;
drying, namely cleaning the pickled cucumber strips, and then drying the cucumber strips at the temperature of 40-45 ℃ until the water content of the cucumber strips is below 20%;
squeezing juice, namely squeezing fresh apples and fresh lemon slices together to obtain apple juice, and collecting the apple juice for later use;
preparing flavoring water, putting garlic, wild pepper, star anise, pepper, cassia bark, rock candy, bay leaf, common fennel and thick broad-bean sauce into a pot, frying to be fragrant, then adding purified water, stewing for 30 minutes with slow fire, and filtering to obtain the flavoring water;
secondary pickling, pouring light soy sauce, flavoring water and dried cucumber strips into a sealable vat, stirring uniformly, sealing, and pickling for 12-18 hours;
draining, namely taking out the secondarily pickled cucumber strips, and draining;
and (3) pickling for three times, pouring the apple juice into the drained cucumber strips, uniformly stirring, and refrigerating for one day to obtain the pickled cucumber with fruit fragrance.
It is further noted that, in the third curing step, 120 g of apple vinegar, 100-.
In order to clearly illustrate the preparation method of the sauced cucumber with fruit flavor provided by the invention, the invention is described in detail by specific examples 1 and 2.
Example 1
Raw material providing, 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 55 g of garlic, 8 g of wild pepper, 3 star anises, 5 g of pepper, 5 g of cassia bark, 25 g of rock candy, 3 slices of bay leaf, 3 g of common fennel fruit, 50 g of purified water, 180 g of thick broad-bean sauce and 20 g of salt are provided.
Primary pickling, namely cleaning fresh cucumbers, cutting the cucumbers into strip-shaped cucumber strips, and salting the cucumber strips for 1 hour;
drying, namely cleaning the pickled cucumber strips, and then drying the cucumber strips at the temperature of 40-45 ℃ until the water content of the cucumber strips is below 20%;
squeezing juice, namely squeezing fresh apples and fresh lemon slices together to obtain apple juice, and collecting the apple juice for later use;
preparing flavoring water, putting garlic, wild pepper, star anise, pepper, cassia bark, rock candy, bay leaf, common fennel and thick broad-bean sauce into a pot, frying to be fragrant, then adding purified water, stewing for 30 minutes with slow fire, and filtering to obtain the flavoring water;
secondary pickling, pouring light soy sauce, flavoring water and dried cucumber strips into a sealable vat, stirring uniformly, sealing, and pickling for 12-18 hours;
draining, namely taking out the secondarily pickled cucumber strips, and draining;
and (3) pickling for three times, pouring the apple juice into the drained cucumber strips, uniformly stirring, and refrigerating for one day to obtain the pickled cucumber with fruit fragrance.
Example 2
Raw material supply, 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 65 g of garlic, 10 g of wild pepper, 5 star anises, 7 g of pepper, 7 g of cassia bark, 30 g of rock candy, 4 slices of bay leaf, 4 g of common fennel fruit, 60 g of purified water, 200 g of thick broad-bean sauce and 30 g of salt are provided.
Primary pickling, namely cleaning fresh cucumbers, cutting the cucumbers into strip-shaped cucumber strips, and salting the cucumber strips for 1 hour;
drying, namely cleaning the pickled cucumber strips, and then drying the cucumber strips at the temperature of 40-45 ℃ until the water content of the cucumber strips is below 20%;
squeezing juice, namely squeezing fresh apples and fresh lemon slices together to obtain apple juice, and collecting the apple juice for later use;
preparing flavoring water, putting garlic, wild pepper, star anise, pepper, cassia bark, rock candy, bay leaf, common fennel and thick broad-bean sauce into a pot, frying to be fragrant, then adding purified water, stewing for 30 minutes with slow fire, and filtering to obtain the flavoring water;
secondary pickling, pouring light soy sauce, flavoring water and dried cucumber strips into a sealable vat, stirring uniformly, sealing, and pickling for 12-18 hours;
draining, namely taking out the secondarily pickled cucumber strips, and draining;
and (3) pickling for three times, pouring the apple juice into the drained cucumber strips, uniformly stirring, and refrigerating for one day to obtain the pickled cucumber with fruit fragrance.
Compared with the related art, the preparation method of the sauced cucumber with fruit fragrance provided by the invention has the following advantages: rich nutrition, refreshing and unique taste, and apple flavor.
While embodiments of the invention have been disclosed above, it is not limited to the applications set forth in the description and embodiments, which are fully applicable to various fields of endeavor for which the invention pertains, and further modifications may readily be made by those skilled in the art, it being understood that the invention is not limited to the details shown and described without departing from the generic concept as defined by the claims and the equivalents thereof.
Claims (4)
1. A preparation method of pickled cucumbers with fruit fragrance is characterized by comprising the following steps:
providing raw materials, namely 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 55-65 g of garlic, 8-10 g of rod chilli, 3-5 star anises, 5-7 g of pepper, 5-7 g of cassia bark, 25-30 g of rock candy, 3-4 g of bay leaf, 3-4 g of common fennel, 50-60 g of purified water, 180 g of thick broad-bean sauce and 20-30 g of salt;
primary pickling, namely cleaning fresh cucumbers, cutting the cucumbers into strip-shaped cucumber strips, and salting the cucumber strips for 1 hour;
drying, namely cleaning the pickled cucumber strips, and then drying the cucumber strips at the temperature of 40-45 ℃ until the water content of the cucumber strips is below 20%;
squeezing juice, namely squeezing fresh apples and fresh lemon slices together to obtain apple juice, and collecting the apple juice for later use;
preparing flavoring water, putting garlic, wild pepper, star anise, pepper, cassia bark, rock candy, bay leaf, common fennel and thick broad-bean sauce into a pot, frying to be fragrant, then adding purified water, stewing for 30 minutes with slow fire, and filtering to obtain the flavoring water;
secondary pickling, pouring light soy sauce, flavoring water and dried cucumber strips into a sealable vat, stirring uniformly, sealing, and pickling for 12-18 hours;
draining, namely taking out the secondarily pickled cucumber strips, and draining;
and (3) pickling for three times, pouring the apple juice into the drained cucumber strips, uniformly stirring, and refrigerating for one day to obtain the pickled cucumber with fruit fragrance.
2. The method for preparing the sauced cucumber with fruit flavor according to claim 1, which is characterized in that: in the raw material providing step, 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 55 g of garlic, 8 g of rod chilli, 3 star anises, 5 g of pepper, 5 g of cinnamon, 25 g of rock candy, 3 star anise slices, 3 g of fennel, 50 g of purified water, 180 g of thick broad-bean sauce and 20 g of salt are provided.
3. The method for preparing the sauced cucumber with fruit flavor according to claim 1, which is characterized in that: in the raw material providing step, 4000 g of fresh cucumber, 3000 g of fresh apple, 1000 g of fresh lemon slice, 1000 g of light soy sauce, 65 g of garlic, 10 g of rod chilli, 5 star anises, 7 g of pepper, 7 g of cinnamon, 30 g of rock candy, 4 pieces of bay leaf, 4 g of fennel, 60 g of purified water, 200 g of thick broad-bean sauce and 30 g of salt are provided.
4. The method for preparing the sauced cucumber with fruit flavor according to claim 1, which is characterized in that: in the third salting step, 100-120 g of apple vinegar is also added.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010978120.4A CN111938119A (en) | 2020-09-17 | 2020-09-17 | Preparation method of pickled cucumber with fruit fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010978120.4A CN111938119A (en) | 2020-09-17 | 2020-09-17 | Preparation method of pickled cucumber with fruit fragrance |
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| Publication Number | Publication Date |
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| CN111938119A true CN111938119A (en) | 2020-11-17 |
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| CN202010978120.4A Pending CN111938119A (en) | 2020-09-17 | 2020-09-17 | Preparation method of pickled cucumber with fruit fragrance |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005338A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of pickled flavour cucumber with nuts |
| CN103005337A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of diced cucumber with sesame-seed praline paste |
| CN103637136A (en) * | 2013-12-02 | 2014-03-19 | 汉寿县汉美蔬菜食品科技有限公司 | Red raspberry cucumber pickle and preparation method thereof |
| CN104273476A (en) * | 2014-09-09 | 2015-01-14 | 董春年 | Preparation method of pickled cucumber |
| CN104381933A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickled cucumbers with special flavor |
| CN107495230A (en) * | 2017-09-04 | 2017-12-22 | 广西味豪食品有限公司 | A kind of cucumber preserved with soy paste |
| CN111990620A (en) * | 2020-09-18 | 2020-11-27 | 洪江市百禾农业发展有限公司 | Preparation method of pickled lily |
| CN114246308A (en) * | 2020-09-24 | 2022-03-29 | 洪江市百禾农业发展有限公司 | Pickling method of kidney beans |
-
2020
- 2020-09-17 CN CN202010978120.4A patent/CN111938119A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103005338A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of pickled flavour cucumber with nuts |
| CN103005337A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Preparation method of diced cucumber with sesame-seed praline paste |
| CN103637136A (en) * | 2013-12-02 | 2014-03-19 | 汉寿县汉美蔬菜食品科技有限公司 | Red raspberry cucumber pickle and preparation method thereof |
| CN104273476A (en) * | 2014-09-09 | 2015-01-14 | 董春年 | Preparation method of pickled cucumber |
| CN104381933A (en) * | 2014-12-15 | 2015-03-04 | 蒙金妹 | Pickled cucumbers with special flavor |
| CN107495230A (en) * | 2017-09-04 | 2017-12-22 | 广西味豪食品有限公司 | A kind of cucumber preserved with soy paste |
| CN111990620A (en) * | 2020-09-18 | 2020-11-27 | 洪江市百禾农业发展有限公司 | Preparation method of pickled lily |
| CN114246308A (en) * | 2020-09-24 | 2022-03-29 | 洪江市百禾农业发展有限公司 | Pickling method of kidney beans |
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Application publication date: 20201117 |