JPS63105651A - Preserving and processing for allium victorialis l. var. platyphyllum makino - Google Patents
Preserving and processing for allium victorialis l. var. platyphyllum makinoInfo
- Publication number
- JPS63105651A JPS63105651A JP61253431A JP25343186A JPS63105651A JP S63105651 A JPS63105651 A JP S63105651A JP 61253431 A JP61253431 A JP 61253431A JP 25343186 A JP25343186 A JP 25343186A JP S63105651 A JPS63105651 A JP S63105651A
- Authority
- JP
- Japan
- Prior art keywords
- platyphyllum
- var
- allium victorialis
- container
- garlic
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 244000161286 Allium victorialis Species 0.000 title abstract 6
- 235000011644 Allium victorialis Nutrition 0.000 title abstract 6
- 239000003963 antioxidant agent Substances 0.000 claims abstract description 8
- 230000003078 antioxidant effect Effects 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims description 16
- 235000004611 garlic Nutrition 0.000 claims description 15
- 238000010438 heat treatment Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 4
- 238000005406 washing Methods 0.000 claims description 3
- 235000006708 antioxidants Nutrition 0.000 abstract description 7
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 6
- 235000010323 ascorbic acid Nutrition 0.000 abstract description 3
- 229960005070 ascorbic acid Drugs 0.000 abstract description 3
- 239000011668 ascorbic acid Substances 0.000 abstract description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N d-alpha-tocopherol Natural products OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 abstract description 3
- 235000010384 tocopherol Nutrition 0.000 abstract description 3
- 229960001295 tocopherol Drugs 0.000 abstract description 3
- 229930003799 tocopherol Natural products 0.000 abstract description 3
- 239000011732 tocopherol Substances 0.000 abstract description 3
- GVJHHUAWPYXKBD-IEOSBIPESA-N α-tocopherol Chemical compound OC1=C(C)C(C)=C2O[C@@](CCC[C@H](C)CCC[C@H](C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-IEOSBIPESA-N 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 description 6
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 5
- 229910052698 phosphorus Inorganic materials 0.000 description 5
- 239000011574 phosphorus Substances 0.000 description 5
- 244000025254 Cannabis sativa Species 0.000 description 4
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 4
- 238000012364 cultivation method Methods 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000002689 soil Substances 0.000 description 3
- 235000013311 vegetables Nutrition 0.000 description 3
- 241000304531 Allium macrostemon Species 0.000 description 2
- 240000006240 Linum usitatissimum Species 0.000 description 2
- 235000004431 Linum usitatissimum Nutrition 0.000 description 2
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 2
- 235000013734 beta-carotene Nutrition 0.000 description 2
- 239000011648 beta-carotene Substances 0.000 description 2
- 229960002747 betacarotene Drugs 0.000 description 2
- 229910002092 carbon dioxide Inorganic materials 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 235000004426 flaxseed Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 230000000887 hydrating effect Effects 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 241000234435 Lilium Species 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 241000576755 Sclerotia Species 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- RIOXQFHNBCKOKP-UHFFFAOYSA-N benomyl Chemical compound C1=CC=C2N(C(=O)NCCCC)C(NC(=O)OC)=NC2=C1 RIOXQFHNBCKOKP-UHFFFAOYSA-N 0.000 description 1
- MITFXPHMIHQXPI-UHFFFAOYSA-N benzoxaprofen Natural products N=1C2=CC(C(C(O)=O)C)=CC=C2OC=1C1=CC=C(Cl)C=C1 MITFXPHMIHQXPI-UHFFFAOYSA-N 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229930002875 chlorophyll Natural products 0.000 description 1
- 235000019804 chlorophyll Nutrition 0.000 description 1
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000618 nitrogen fertilizer Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000013324 preserved food Nutrition 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- KUAZQDVKQLNFPE-UHFFFAOYSA-N thiram Chemical compound CN(C)C(=S)SSC(=S)N(C)C KUAZQDVKQLNFPE-UHFFFAOYSA-N 0.000 description 1
- 229960002447 thiram Drugs 0.000 description 1
- 230000001256 tonic effect Effects 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
Abstract
Description
【発明の詳細な説明】
（発明の分野）
この発明はギヨウジヤニンニクのリン茎あるいは草葉を
原材料とする保存加工方法に関するものである。DETAILED DESCRIPTION OF THE INVENTION (Field of the Invention) The present invention relates to a method for preserving and processing the phosphorus stems or grass leaves of the Japanese garlic as raw materials.
（従来技術とその問題点）
ギヨウジヤニンニクは北海道および東北地方の一部の森
林や湿原に自生するユリＨの多年草で、春先にその新葉
を食用に供する一種の１１１菜としてアイヌネギ等の名
称で、一部の地方で珍重されている。また、その名の示
す通り修業僧の栄養源としても利用されている。(Prior art and its problems) Giyojiya garlic is a perennial plant of the lily H that grows wild in forests and wetlands in parts of Hokkaido and the Tohoku region, and its new leaves are edible in early spring. It is prized in some regions. As its name suggests, it is also used as a source of nutrition for monks in training.
さらに、ギヨウジヤニンニクは活性持続型ビタミンを形
成するのに必要なアリシンを多量に含有するとともに、
コレステロールの除去作用を有し、かつ強壮作用を有づ
る蹟菜として非常に優れた植物である。In addition, Giyoja garlic contains a large amount of allicin, which is necessary to form long-acting vitamins, and
It is an excellent plant that has a cholesterol removing effect and a tonic effect.
しかしこのように風味豊かで栄養価が高いにも拘らず、
広く普及されない原因は次の３つの理由が挙げられる。However, despite being so flavorful and nutritious,
There are three reasons why it is not widely popularized:
■栽培方法が確立されていないこと。■Cultivation methods have not been established.
■可食部が主として草葉であることから保存性が悪い。■It has poor storage stability because the edible part is mainly grass leaves.
■通常のニンニクに比べて特有の臭いが強すぎる。■The unique smell is too strong compared to regular garlic.
（発明の目的）
この発明は上記のような問題点に鑑みなされたもので、
その目的とするところは、酸化防止液中に浸漬せしめて
保存性を向上せしめるとともに、加圧加熱処理を施すこ
とにより特有の臭いを弱めて風味豊かな食品として提供
することを目的とするものである。(Object of the invention) This invention was made in view of the problems mentioned above.
The purpose of this is to improve preservability by immersing it in an antioxidant solution, and to weaken the characteristic odor by applying pressure and heat treatment to provide food with a rich flavor. be.
（発明の構成と効果）
この発明は上記の如き目的を達成するために、栽培され
たギヨウジヤニンニクのリン茎あるいは茎葉を洗浄し、
酸化防止液中に浸漬するとともに容器中に密封する工程
と、
上記工程終了後のリン茎あるいは茎葉をさらに洗浄し、
加圧加熱処理を行なう工程と、上記加圧加熱終了後容器
中に密封する工程と、からなることを特徴とする。(Structure and Effects of the Invention) In order to achieve the above-mentioned objects, the present invention cleans the linseed stems or leaves of cultivated Garlic,
A process of immersing it in an antioxidant solution and sealing it in a container, and further washing the phosphorus stems or leaves after the above process,
It is characterized by comprising a step of performing pressure heating treatment, and a step of sealing the container after the above-mentioned pressure heating is completed.
この発明は上記のようにトコフェロール、β−カロチン
、アスコルビン酸等の酸化防止液中に浸漬せしめて酸化
防止を施すとともに、容器中でギヨウジヤニンニクより
発生したＣ Ｏ２により酸素分圧が低下するため保存性
が向上する。As mentioned above, this invention prevents oxidation by immersing it in an antioxidant liquid such as tocopherol, β-carotene, ascorbic acid, etc., and also because the partial pressure of oxygen decreases due to CO2 generated from garlic in the container. Preservability is improved.
また、リン茎あるいは茎葉を加圧加熱処理を施すことに
より、臭い成分を分解するようにしたため、特有の強い
臭いは弱くなり、充分食用に供することかできる等の効
果を有する。In addition, by subjecting the phosphorus stems or stems and leaves to pressure and heat treatment to decompose odor components, the characteristic strong odor is weakened and it has the effect of being fully edible.
（実施例の説明）
本発明に用いられるギヨウジヤニンニクは山野に自生ず
るものをそのまま用いることもできるが、でき得れば確
立した栽培方法により得られたギヨウジヤニンニクを用
いる方が工業生産的にも好ましい。(Explanation of Examples) The garlic used in the present invention can be used as it is, as it grows naturally in the mountains, but if possible, it is better to use the garlic that has been obtained by an established cultivation method because it is more industrially productive. Also preferred.
その栽培方法の一例を挙げると、増殖方法は種子２株分
け２組織培養が考えられるが、圃場を用いる場合、種子
２株分りいずれも可能である。多年草であるので１度定
殖すれば５年間は連続して収量の低下がなく収穫できる
。また、水Ｍ１栽培も可能であり、栽培上のポイン１〜
は温度と土が１の場合は土耕条件でおる。To give an example of the cultivation method, the propagation method may be to divide two seeds and culture in two tissues, but when using the field, it is possible to use two seeds. Since it is a perennial plant, once it has been established, it can be harvested continuously for five years without any decrease in yield. In addition, water M1 cultivation is also possible, and cultivation points 1-
If the temperature and soil are 1, it is under soil cultivation conditions.
また、この植物は平均気温１２°Ｃ前後を好み、昼夜間
の温度差が大きいほど良質のものが得られる。また、土
壌は腐蝕が少なく、リン酸吸収係数の高い比較的痩せた
土壌を好む。Additionally, this plant prefers an average temperature of around 12°C, and the greater the difference in temperature between day and night, the better the quality of the plant. In addition, it prefers relatively poor soil with little corrosion and a high phosphate absorption coefficient.
以上のような理由から、上記のような条件にめった比較
的山間部の土地を選び、窒素肥料を施肥する。また、病
害に留意するために密植を避はニンニク栽培地から離れ
た場所で栽培することが望ましい。発生すると思われる
黒腐菌核病、春腐病等の病害に対しては通常のニンニク
と同様チウラム・ベノミル水和剤、調水和剤等で対処す
る。For the above reasons, select relatively mountainous land that rarely meets the above conditions and apply nitrogen fertilizer. In addition, to avoid diseases, it is desirable to avoid dense planting and to cultivate garlic in a location away from the garlic cultivation area. Diseases that are thought to occur, such as black rot sclerotia and spring rot, should be dealt with using thiuram/benomyl hydrating agents, hydrating agents, etc. in the same way as for regular garlic.
次に、上記の如くして収穫されたギヨウジヤニンニクの
リン茎あるいは茎葉部分を洗浄し、これらをトコフェロ
ール、β−カロチン、アスコルビン酸をそれぞれ１！当
たり１ｍ（１１〜１０ｍ０含有する酸化防止液中に５〜
１０分間浸漬した後、適当量をプラスチックの袋に密封
する。上記浸漬により酸化防止を行なうとともに、プラ
スチック袋中にでギヨウジヤニンニクにより発生したＣ
Ｏ２により酸素分圧が低下し、保存性が高められる。実
験の結実現在の生鮮野菜の流通条件において、国内消費
に充分耐えられる保存日数が得られた。また、酸化防止
剤としてＢＨＡ、ＢＨＴも利用できるが、上記の如き酸
化防止剤を用いる方が望ましい。Next, the linseed stems or stems and leaves of the Japanese garlic harvested as described above are washed, and they are treated with 1 portion each of tocopherol, β-carotene, and ascorbic acid. per 1 m (11 to 10 m0)
After soaking for 10 minutes, the appropriate amount is sealed in a plastic bag. The above soaking prevents oxidation and also removes the carbon dioxide generated by garlic in plastic bags.
O2 lowers the oxygen partial pressure and improves storage stability. Fruition of the experiment Under the current distribution conditions for fresh vegetables, we were able to obtain a shelf life sufficient for domestic consumption. Although BHA and BHT can also be used as antioxidants, it is preferable to use the antioxidants mentioned above.
さらに、上記の如くして得られたギヨウジヤニンニクの
茎葉あるいはリン茎は次のような加工を施す。Furthermore, the foliage or phosphorus stalk of the garlic cloves obtained as described above is subjected to the following processing.
茎葉の加工に当たっては草葉をさらに洗浄し、１２０℃
で３０〜６０分間加圧／Ｊｒｌ？！Ｊ、ｌ埋を施す。When processing the grass and leaves, the grass and leaves are further washed and heated to 120℃.
Pressurize for 30-60 minutes/Jrl? ! J, perform l filling.
この処理により特有の強い臭い成分は相当量分解される
。残留する臭いの強弱は加熱時間を調節することにより
調整できる。また、酵素を用いる前処理もできるが、コ
スト的には熱処理の方が有利である。前処理の終わった
茎葉は瓶詰またはプラスチック容器詰として、これをそ
のまま料理素材として利用することができる。缶詰はク
ロロフィルの変色の危険性があるので避けたほうが良い
。This treatment decomposes a considerable amount of characteristic strong odor components. The strength of the residual odor can be adjusted by adjusting the heating time. Pretreatment using enzymes can also be used, but heat treatment is more advantageous in terms of cost. The pretreated leaves can be bottled or packaged in plastic containers and used as cooking ingredients. It is best to avoid canned foods as there is a risk of discoloration of the chlorophyll.
また、適当な大きざに切断し茸、山菜等を加えて味付け
し、風味豊かな食品として加工することも可能である。Furthermore, it is also possible to process the food into flavorful foods by cutting it into appropriate sizes and seasoning it with mushrooms, wild vegetables, etc.
また、リン茎の加工に当たっては茎の部分を１０ｃｍ前
後残前後力ッ１〜するとともに、根を除去した後洗浄し
、加圧加熱処理を施した後瓶詰にする。In addition, when processing the phosphorus stems, the stems are compressed to a length of about 10 cm, the roots are removed, the stems are washed, and the stems are subjected to pressure and heat treatment before bottling.
このような加工方法によればスティック状のつ（プ合わ
せ材料あるいはおつまみ等に利用できる。According to this processing method, it can be used as stick-shaped tsutsumi (puppies) or as snacks.
また、上記の如き／Ｉｎ工を施した後、乾燥Ｖしめ−〇
−
て粉末体とし、また、エキス成分を抽出せしめて抽出液
とした場合には、調味料あるいは保健食品の材料として
も利用できる。In addition, after performing the above-mentioned /In treatment, it is dried and made into a powder, and when the extract component is extracted and made into an extract liquid, it can be used as a material for seasonings or health foods. can.
以上のように本願発明によれば保存性が悪く、かつ特有
の強い臭いのため有効に利用されていなかったギヨウジ
ヤニンニクを食用に供することができるため、野生の植
物を新しり野菜の１つとして有効利用できるので極めて
有益である。As described above, according to the present invention, it is possible to make edible garlic, which has not been effectively used due to its poor shelf life and unique strong odor, and it is now possible to use wild plants as new vegetables. It is extremely useful as it can be used effectively as a.
Claims (1)
茎葉を洗浄し、酸化防止液中に浸漬するとともに容器中
に密封する工程と、 上記工程終了後のリン茎あるいは茎葉をさらに洗浄し、
加圧加熱処理を行なう工程と、 上記加圧加熱終了後容器中に密封する工程と、からなる
ことを特徴とするギョウジャニンニクの保存加工方法。(1) A step of washing the cultivated Gyoja garlic stalks or leaves, immersing them in an antioxidant solution and sealing them in a container, and further washing the stalks or leaves of the cultivated Gyoja garlic after completing the above steps,
A method for preserving and processing Gyoja garlic, comprising the steps of performing pressure and heating treatment, and sealing the container in a container after the completion of the pressure and heating.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61253431A JPS63105651A (en) | 1986-10-24 | 1986-10-24 | Preserving and processing for allium victorialis l. var. platyphyllum makino |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| JP61253431A JPS63105651A (en) | 1986-10-24 | 1986-10-24 | Preserving and processing for allium victorialis l. var. platyphyllum makino |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| JPS63105651A true JPS63105651A (en) | 1988-05-10 |
Family
ID=17251302
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| JP61253431A Pending JPS63105651A (en) | 1986-10-24 | 1986-10-24 | Preserving and processing for allium victorialis l. var. platyphyllum makino |
Country Status (1)
| Country | Link |
|---|---|
| JP (1) | JPS63105651A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11151068A (en) * | 1997-09-09 | 1999-06-08 | Takara Shuzo Co Ltd | Drink and food |
-
1986
- 1986-10-24 JP JP61253431A patent/JPS63105651A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11151068A (en) * | 1997-09-09 | 1999-06-08 | Takara Shuzo Co Ltd | Drink and food |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101751788B1 (en) | Wild plant complex fermented liquid, and manufacturing method thereof | |
| KR101767585B1 (en) | Wild plant complex fermented liquid, and manufacturing method thereof | |
| CN102871151A (en) | Manufacturing method of mandarin fish product | |
| Beutel et al. | A new crop for California: Kiwifruit | |
| Zafar et al. | Avocado production, processing, and nutrition | |
| KR101565742B1 (en) | Dendropanax morbifera Lev. tea in liquid and process for preparing the same | |
| CN105876054A (en) | Preparation method of preserved passion fruits | |
| CN111226634A (en) | Method for inhibiting flowering of flower buds of picked flowering cabbage | |
| KR100496031B1 (en) | Manufacturing Method of Dryed Leaves | |
| Sidhu | Tropical fruits: guava, lychee, papaya | |
| KR102319457B1 (en) | Manufacturing method of freezing tangleweed kimchi | |
| Luh et al. | Effects of nitrogen nutrition and day temperature on composition, color and nitrate in tomato fruit | |
| JPS63105651A (en) | Preserving and processing for allium victorialis l. var. platyphyllum makino | |
| Desai et al. | Papaya | |
| Freiberg | Effect of growth-regulators on ripening, split peel, reducing sugars, and diastatic activity of bananas | |
| CN106617070A (en) | Method for processing and producing Nanguo-pear-flavor dried fruits | |
| KR101885650B1 (en) | Brewed type citron leaf tea, and manufacturing method thereof | |
| KR100842808B1 (en) | Preparation method for chamchi-white kimchi using korean cabbage & aster scaber | |
| KR100842807B1 (en) | Preparation method for deoduk-white kimchi using korean cabbage & codonopsis lanceolata | |
| CN109197995B (en) | Preparation method of canned Shanlu vegetable | |
| KR102302242B1 (en) | Compositions that can improve the shelf life and the taste of boiled cockle | |
| CN112369491B (en) | Preserved peanut sprout and preparation method thereof | |
| KR102677947B1 (en) | Method of Preparing Lactic Acid for Localization Manufacturing of Kimchi and Kimchi using thereof | |
| CN108236008A (en) | A kind of preservation method of the fresh bamboo shoot of sweet tea dragon bamboo | |
| CN106666040A (en) | Yellow peach preserved fruit and preparation method thereof |