CN101199334A - Peanut bud preserved szechuan pickle - Google Patents
Peanut bud preserved szechuan pickle Download PDFInfo
- Publication number
- CN101199334A CN101199334A CNA2006101552476A CN200610155247A CN101199334A CN 101199334 A CN101199334 A CN 101199334A CN A2006101552476 A CNA2006101552476 A CN A2006101552476A CN 200610155247 A CN200610155247 A CN 200610155247A CN 101199334 A CN101199334 A CN 101199334A
- Authority
- CN
- China
- Prior art keywords
- peanut bud
- preserved szechuan
- arachidic
- buds
- szechuan pickle
- 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
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- Storage Of Fruits Or Vegetables (AREA)
Abstract
Disclosed are preserved szechuan pickles made of arachidic buds. The preserved szechuan pickles are made through the following steps: dehydrate and dry the arachidic buds by natural wind, bloat, and then ferment for1-3 months under airproof condition, at last season, sterilize and pack the arachidic buds. The preserved szechuan pickles made of arachidic buds are more nutritious than the original arachidic buds, with good flavor and taste, and are crisp, thus the invention can be preserved for a long time and can be eaten directly.
Description
The peanut bud is nutritious, but be difficult to long preservation and can not directly eat, this food is that a peanut bud dewaters by natural air drying, pickle, through 1 to 3 months sealing and fermenting, sterilization packaging then, this peanut bud preserved szechuan pickle is more nutritious than former peanut bud, local flavor is mellow bright fragrant, mouthfeel is clear and melodious, but long preservation is also direct-edible, the main manufacturing technology of peanut bud preserved szechuan pickle is as follows: pluck self-sow or cultivate healthy and strong peanut bud, it is air-dry to containing six to seventy percent moisture in natural wind that---eluriating clean,---adding salt was pickled---the air-dry again peanut bud surface moisture of having pickled---pack into jar fermenter or fermentation vat sealing and fermenting 1 were to 3 months---seasoning about 3 hours, sterilization packaging is made peanut bud preserved szechuan pickle.
Claims (2)
1. peanut bud preserved szechuan pickle of mainly making by the peanut bud.
2. the main manufacturing technology of peanut bud preserved szechuan pickle: pluck self-sow or cultivate healthy and strong peanut bud,---eluriate clean and---add salt and pickled that---the air-dry again peanut bud surface moisture of having pickled---pack into jar fermenter or fermentation vat sealing and fermenting 1 were to 3 months---seasoning, sterilization packaging are made peanut bud preserved szechuan pickle about 3 hours to containing six to seventy percent moisture at natural air drying.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101552476A CN101199334A (en) | 2006-12-15 | 2006-12-15 | Peanut bud preserved szechuan pickle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006101552476A CN101199334A (en) | 2006-12-15 | 2006-12-15 | Peanut bud preserved szechuan pickle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101199334A true CN101199334A (en) | 2008-06-18 |
Family
ID=39514838
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006101552476A Pending CN101199334A (en) | 2006-12-15 | 2006-12-15 | Peanut bud preserved szechuan pickle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101199334A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102823865A (en) * | 2012-09-19 | 2012-12-19 | 昆明理工大学 | High-protein peanut sprout can and manufacture method thereof |
| CN108552520A (en) * | 2018-04-17 | 2018-09-21 | 浦北县龙腾食品有限公司 | A kind of technique making peanut sprout sauce |
-
2006
- 2006-12-15 CN CNA2006101552476A patent/CN101199334A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101940287A (en) * | 2010-07-19 | 2011-01-12 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN101940287B (en) * | 2010-07-19 | 2012-11-14 | 四川烹饪高等专科学校 | Method for preparing yibin bean sprouts by quick fermentation |
| CN102823865A (en) * | 2012-09-19 | 2012-12-19 | 昆明理工大学 | High-protein peanut sprout can and manufacture method thereof |
| CN108552520A (en) * | 2018-04-17 | 2018-09-21 | 浦北县龙腾食品有限公司 | A kind of technique making peanut sprout sauce |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20080618 |