CN102334664A - Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof - Google Patents
Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof Download PDFInfo
- Publication number
- CN102334664A CN102334664A CN2010102343008A CN201010234300A CN102334664A CN 102334664 A CN102334664 A CN 102334664A CN 2010102343008 A CN2010102343008 A CN 2010102343008A CN 201010234300 A CN201010234300 A CN 201010234300A CN 102334664 A CN102334664 A CN 102334664A
- Authority
- CN
- China
- Prior art keywords
- radish
- salting
- salt
- saltwater brine
- bittern
- 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.)
- Granted
Links
- 241000220259 Raphanus Species 0.000 title claims abstract description 70
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 70
- 235000014347 soups Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 11
- 238000009938 salting Methods 0.000 claims abstract description 48
- 239000007788 liquid Substances 0.000 claims abstract description 38
- 239000012267 brine Substances 0.000 claims abstract description 25
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 25
- 238000000855 fermentation Methods 0.000 claims abstract description 12
- 230000004151 fermentation Effects 0.000 claims abstract description 12
- 239000012535 impurity Substances 0.000 claims abstract description 12
- 238000007789 sealing Methods 0.000 claims abstract description 8
- 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 abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000004302 potassium sorbate Substances 0.000 claims abstract description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims abstract description 6
- 229940069338 potassium sorbate Drugs 0.000 claims abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 6
- 230000000813 microbial effect Effects 0.000 claims abstract description 5
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 claims abstract description 5
- 239000004299 sodium benzoate Substances 0.000 claims abstract description 5
- 235000010234 sodium benzoate Nutrition 0.000 claims abstract description 5
- 239000012266 salt solution Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 45
- 241001131796 Botaurus stellaris Species 0.000 claims description 24
- 239000012530 fluid Substances 0.000 claims description 15
- 238000005554 pickling Methods 0.000 claims description 15
- 235000021110 pickles Nutrition 0.000 claims description 11
- 241000894006 Bacteria Species 0.000 claims description 8
- 235000011293 Brassica napus Nutrition 0.000 claims description 7
- 240000008100 Brassica rapa Species 0.000 claims description 7
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims description 7
- 239000012467 final product Substances 0.000 claims description 6
- 244000005700 microbiome Species 0.000 claims description 6
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 claims description 3
- 208000022853 pityriasis simplex Diseases 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 2
- 238000003379 elimination reaction Methods 0.000 claims description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 5
- 238000011049 filling Methods 0.000 abstract description 2
- 238000004806 packaging method and process Methods 0.000 abstract description 2
- 239000002351 wastewater Substances 0.000 abstract description 2
- 239000000243 solution Substances 0.000 abstract 7
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 241001052560 Thallis Species 0.000 abstract 1
- 230000006866 deterioration Effects 0.000 abstract 1
- 238000003912 environmental pollution Methods 0.000 abstract 1
- 239000011259 mixed solution Substances 0.000 abstract 1
- 238000004904 shortening Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000010409 thin film Substances 0.000 abstract 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 9
- 238000000034 method Methods 0.000 description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 244000273928 Zingiber officinale Species 0.000 description 3
- 235000006886 Zingiber officinale Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000008397 ginger Nutrition 0.000 description 3
- 238000002955 isolation Methods 0.000 description 3
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 3
- 235000013923 monosodium glutamate Nutrition 0.000 description 3
- 239000004223 monosodium glutamate Substances 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 238000009395 breeding Methods 0.000 description 2
- 230000001488 breeding effect Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000011324 bead Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000002706 hydrostatic effect Effects 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Images
Classifications
-
- 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
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to bottled, canned or bagged salted and fermented radish with raw juice soup and a preparation method thereof, and the bottled, canned or bagged salted and fermented radish comprises radish, spices, seasonings, the soup, potassium sorbate or sodium benzoate and the like, wherein the soup is salt solution or saltwater brine filtered solution formed by filtering fermentation broth for salting and fermenting the radish and removing impurities and microbial thalli or mixed solution of the two. The preparation process is as follows: selecting the radish; performing low-salt welt salting; sealing and dry-salting; making the saltwater brine filtered solution; selecting, cutting and classifying; filling the saltwater brine filtered solution and the like; and sealing and packaging. Low-salinity salting solution is used for preliminary salting, thereby accelerating the fermentation speed and shortening the preliminary salting time; the salting solution is recycled as the saltwater brine filtered solution, thereby saving the using quantity of common salt and water; the re-salting adopts the dry-salting way, a plastic thin film is further used for isolating from air, and liquid is further used for sealing and compacting, thereby completing isolating the radish from the air and being capable of salting the radish for a long time without deterioration; and the saltwater brine filtered solution is used for replacing the seasoning soup in a finished product, thereby not only keeping the natural flavor of the salted radish, but also reducing the cost and reducing the environmental pollution caused by wastewater discharge.
Description
Technical field
The invention belongs to cure foods and processing technique field, specifically is a kind of bottle, jar, packed salting zymolysis radish and preparation method that the Normal juice soup is arranged.
Background technology
Radish is the generally edible a kind of popular vegetable kind in area, China north and south, and cultivation is all arranged throughout the country.In the rural area, every household all has plantation especially, and is prone to cultivation, and output is high.Radish is mainly in autumn and winter listing, but because of the high food of its output toos many or too much for use, and that the rural area commodity circulate is not smooth, often causes the loss of rotting, and is that the prolongation radish is deposited the effective means with edible time so various dried products and pickled radish are pickled in processing.The summer radish of salting zymolysis, because of pickling easily, mouthfeel is fresh and crisp tasty and refreshing and receive liking of people especially.But traditional method for salting curing time is to change with pickled salt quantitative changeization basically, and the low curing time of salinity is short, and the high curing time of salinity is long, and thinks after the slaking to preserve again, and fresh and crisp tasty and refreshing sense descends rapidly.At present commercially available bottled or packed pickled radish prolongs this fresh and crisp tasty and refreshing mouthfeel of summer radish of salting zymolysis for the maintenance of longer time; Adopted the way of adding the seasoning soup, added a certain proportion of salt, ginger juice, white sugar, monosodium glutamate, citric acid, potassium sorbate with clean water and mix to add and pack.But such baste has not had the flavor substance of zymolysis radish fully, and modulating soup has in addition also increased cost.
Summary of the invention
The purpose of this invention is to provide a kind of the have bottle, jar of the natural flavour mountaineous Normal juice soup of fermentation, packed salting zymolysis radish.
The salting zymolysis radish preparation method that another object of the present invention provides that salinity is low, long, no bittern of holding time discharges after the slaking.
The technical scheme that realizes the object of the invention is: mainly include radish, pickle spice, in the bottled canned or packed salting zymolysis radish of soup, flavouring etc.; Adding a certain proportion of salt, ginger juice, white sugar, monosodium glutamate, the composite seasoning soup of citric acid with clean water usually at present; The limpid saltwater brine cleaner liquid of bittern zymotic fluid after removing by filter impurity and microbial cells with the salting zymolysis radish substitutes; The cost of modulating soup has also fallen at the end in flavor substance in addition that so both kept the zymolysis radish soup.
The preparation method of above-mentioned salting zymolysis radish then comprises following technology and step:
(1) choose do not have rot, go mouldy, evil mind, pityriasis simplex, not damaged, radish of uniform size be raw material, cleans, drains subsequent use;
(2) just salt down, radish is poured in the pond, compress with the weight compacting; Add the pickling liquid of percentage by weight 8%～10% salt content; Quantity is pickled more than 72 hours in the amount of raw turnip weight 40%～60%, and bittern pH value to be pickled is reduced to below 4.0; Separate with the bittern zymotic fluid, stop fermentation;
(3) multiple salting down the radish through just salting down, spilt 6%～8% salt, and plastic sheeting and air insulated in the covering seal and compacting with liquid then, pickle more than 120 hours;
(4) saltwater brine cleaner liquid preparation, through just filtering impurity and microorganism, smart again filtering impurity elimination bacterium gets limpid saltwater brine cleaner liquid, and is subsequent use with the bittern zymotic fluid under the back drop that just salts down;
(5) radish after will salting down again trips out, and cuts classification through choosing, bottling jar or bag in, add and pickle spice, get and pour into again after limpid saltwater brine cleaner liquid adds flavouring, potassium sorbate or Sodium Benzoate mixing, sealing gets final product.
Pickling liquid in the above-mentioned step (2) can be the salt solution of percentage by weight 8%～10% salt content or the bittern zymotic fluid of pickling salting zymolysis radish saltwater brine cleaner liquid or the mixed liquor of the two after removing by filter impurity and microbial cells;
Above-mentioned step (2) can be for pouring radish in the pond into; Adding a cover grate is pressed on the grate with weight the radish compacting is compressed; Add salt concentration and be 8%～10% pickling liquid quantity in raw turnip weight 40%～6%, pickle more than 72 hours, bittern pH value to be pickled is reduced to below 4.0; Remove bittern, stop fermentation;
Above-mentioned step (4) can be that the isolated bittern zymotic fluid in back that just salts down is removed by filter impurity and microorganism with diatomite filter, removes by filter assorted bacterium with millipore filter again, gets the saltwater brine cleaner liquid, and is subsequent use.
Bottle, jar, packed salting zymolysis radish and the preparation method that the Normal juice soup is arranged of the present invention adopts low salinity pickling liquid just to salt down, can accelerate fermenting speed; Shorten and just salt down the time; Pickling liquid has been saved the consumption of salt and water with the reuse of saltwater brine cleaner liquid, and multiple salting down takes dry-salt mode to add liquid sealing and compacting with the plastic sheeting air-isolation again; Make radish and air isolated fully; Radish is pickled for a long time never degenerated, substitute with salt, ginger juice, white sugar, monosodium glutamate, the composite seasoning soup of citric acid with the saltwater brine cleaner liquid in the finished product, can keep pickling the natural flavour mountaineous of radish; Reduced cost again, also reduced the pollution of discharge of wastewater environment.
Description of drawings
Fig. 1 is preparation method's flow chart of salting zymolysis radish of the present invention
The specific embodiment
Below in conjunction with embodiment the present invention is further described, following embodiment only is used to explain technical scheme of the present invention, but to not restriction of the present invention.
Embodiment 1
As shown in fig. 1, at first, choose do not have rot, go mouldy, evil mind, pityriasis simplex, surperficial not damaged, 1-2.5 centimetre of radish of uniform size of the about 5-10 cm diameter of length is preserving raw material, it is for use to clean up, drain surface moisture; Second step was just to salt down, and the essence that just salts down is the process of utilizing the surperficial beneficial microbe of radish to ferment.According to research radish surface is main with lactic acid bacteria mainly; Also have wild yeasts, acetic acid bacteria, bacterium etc. in addition, therefore, it is good just salting down with less salt, the method that adds the water wet salting; Relatively low salt and abundant moisture content are beneficial to breeding and the fermentation of microorganism, can accelerate fermenting speed.Specifically be that radish is poured in the pond that salts down, add a cover bamboo grate above and be pressed on the grate with weight again the radish compacting is compressed, add salt content 8%～10% pickling liquid by weight; Addition counts 40%～60% with raw turnip weight, under the condition of 15 ℃～25 ℃ of temperature, pickles more than 72 hours; Bittern pH value to be pickled reduces to 4.0 when following, turns over the pond pickled radish and bittern zymotic fluid are separated, to stop fermentation; Because the radish through just salting down is basically ripe; At this moment should in time separate the bittern zymotic fluid, otherwise along with the termination of beneficial microbe fermentation, harmful microbe breeding fermentation can increase rapidly; Thereby it is destroy the local flavor of pickling radish, even rotten.The 3rd step was multiple salting down, and the essence that salts down again is to pickle radish after-ripening and process of storing.Adopt dry-salt mode, at the beginning of salt down and turn over the radish of removing the bittern zymotic fluid behind the pond, weigh up and count 6%～8% salt with raw turnip weight; The mode of employing one deck radish one deck salt is packed into and is drained in the pond that salts down of liquid; Charge weight is covering the plastic sheeting air-isolation topmost then with more than the mouth 20cm of pond, and plastic sheeting is uncovered bigger than the pond; Just can with bead around can turning down out the pond; So just formed one can carrying liquid container general, thereby after the water filling since the hydrostatic pressure effect just with in the middle of the plastic sheeting with radish, fit tightly the realization air-isolation with the pond inwall all around, liquid weight makes radish be compacted again; Usually under the condition of 15 ℃～25 ℃ of temperature, salting period is ripe with regard to salting down fully more than 120 hours; The 4th is, the preparation of saltwater brine cleaner liquid, and the isolated bittern zymotic fluid in back that will just salt down removes by filter impurity and microorganism with diatomite filter, removes by filter assorted bacterium etc. with millipore filter again, obtains limpid saltwater brine cleaner liquid, and is subsequent use; The 5th is finished product packing, and the radish behind multiple the salting down is tripped out, and eliminates and classification through selecting with surperficial fibrous root; Bottling or jar or bag in, add and to pickle spice, get limpid bittern filtering add flavouring, potassium sorbate or Sodium Benzoate also pour into Packaging Bottle jar or bag in; Sealing, check gets final product.
Above-mentioned pickling liquid preparation; But if there is not the reuse of remaining saltwater brine cleaner liquid; Then can water be transferred to required salt concentration and get final product,, then can add salt solution and be transferred to required salt concentration again and get final product if the saltwater brine cleaner liquid is arranged but amount is not enough with salt; If enough saltwater brine cleaner liquids are arranged, then directly be transferred to required salt concentration and get final product.
The bottle that the Normal juice soup arranged of the present invention, jar, packed salting zymolysis radish; Because of having added soup is the saltwater brine cleaner liquid of radish salting zymolysis itself; It is better to have preparation the soup natural fermented flavor substance and the unique perfume quality that can not have, and has reduced water, salt; Cost has fallen at the end in the consumption of flavouring.
Salting zymolysis radish preparation method of the present invention adopts the less salt fermentation just to salt down, and the sealing of dry type liquid is multiple to salt down; Salt content in the radish is low, need not fall the salt operation, when salting down again and air insulated; Salt down the time that can preserve after ripe is long, and the Time To Market that so just can stagger has prolonged sales cycle; Particularly the bittern zymotic fluid that just salts down that ferments is fully utilized, not only fall end production cost, also realized the zymotic fluid zero-emission.
Claims (5)
1. bottle, jar, packed salting zymolysis radish that the Normal juice soup is arranged; Comprise radish, pickle spice, soup, flavouring etc., it is characterized in that: described soup is the saltwater brine cleaner liquid of bittern zymotic fluid after removing by filter impurity and microbial cells of salting zymolysis radish.
2. the preparation method of salting zymolysis radish as claimed in claim 1 is characterized in that comprising following technology and step:
(1) choose do not have rot, go mouldy, evil mind, pityriasis simplex, not damaged, radish of uniform size be raw material, cleans, drains subsequent use;
(2) just salt down, radish is poured in the pond, compress with the weight compacting; Add the pickling liquid of percentage by weight 8%～10% salt content, quantity is pickled more than 72 hours in raw turnip weight 40%～60%; Bittern pH value to be pickled is reduced to below 4.0, separates with the bittern zymotic fluid, stops fermentation;
(3) multiple salting down the radish through just salting down, spilt the salt in raw turnip weight 6%～8%, and plastic sheeting and air insulated in the covering seal and compacting with liquid then, pickle more than 120 hours;
(4) saltwater brine cleaner liquid preparation, through just filtering impurity and microorganism, smart again filtering impurity elimination bacterium gets limpid saltwater brine cleaner liquid, and is subsequent use with the bittern zymotic fluid under the back drop that just salts down;
(5) radish after will salting down again trips out, and cuts classification through choosing, bottling jar or bag in, add and pickle spice etc., get and pour into again after limpid saltwater brine cleaner liquid adds flavouring, potassium sorbate or Sodium Benzoate, sealing gets final product.
3. according to claim 1 or claim 2 the preparation method of salting zymolysis radish is characterized in that: the pickling liquid in the described step (2) is the salt solution of percentage by weight 8%～10% salt content or the bittern zymotic fluid of pickling salting zymolysis radish saltwater brine cleaner liquid or the mixed liquor of the two after removing by filter impurity and microbial cells.
4. the preparation method of salting zymolysis radish as claimed in claim 3; It is characterized in that: described step (2) is for to pour radish in the pond into, adds a cover grate and is pressed on the grate with weight the radish compacting is compressed, and adds salt concentration and be 8%～10% pickling liquid quantity in raw turnip weight 40%～60%; Pickle more than 72 hours; Bittern pH value to be pickled is reduced to below 4.0, removes bittern, stops fermentation.
5. the preparation method of salting zymolysis radish as claimed in claim 4; It is characterized in that: described step (4) is that the bittern under the back drop that just salts down is removed by filter impurity and microorganism with diatomite filter; Remove by filter assorted bacterium with millipore filter again; Get limpid saltwater brine cleaner liquid, and adding flavouring, potassium sorbate or Sodium Benzoate are subsequent use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102343008A CN102334664B (en) | 2010-07-23 | 2010-07-23 | Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102343008A CN102334664B (en) | 2010-07-23 | 2010-07-23 | Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102334664A true CN102334664A (en) | 2012-02-01 |
| CN102334664B CN102334664B (en) | 2013-10-30 |
Family
ID=45510803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102343008A Expired - Fee Related CN102334664B (en) | 2010-07-23 | 2010-07-23 | Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102334664B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN104172038A (en) * | 2014-07-18 | 2014-12-03 | 湖北工业大学 | Potherb mustard-pickled product and low-salt fast pickling method thereof |
| CN104187506A (en) * | 2014-07-14 | 2014-12-10 | 湖北工业大学 | Pickled radish product and low-salt three-section pickling method |
| CN105325977A (en) * | 2015-12-11 | 2016-02-17 | 邓天华 | Method for pickling vegetables in double-water-sealing mode |
| CN105725130A (en) * | 2016-01-23 | 2016-07-06 | 浙江科技学院 | Pickling processing method for winter pickled vegetable potherb mustard |
| CN108936587A (en) * | 2018-08-13 | 2018-12-07 | 重庆市映山红食用菌有限公司 | A kind of method of salt marsh pholiota nameko |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129183A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Process for producing novel salting zymolysis radish |
| CN101711546A (en) * | 2009-11-25 | 2010-05-26 | 湖南盐津铺子食品有限公司 | Method for reusing green plum pickling liquid |
-
2010
- 2010-07-23 CN CN2010102343008A patent/CN102334664B/en not_active Expired - Fee Related
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101129183A (en) * | 2007-09-24 | 2008-02-27 | 浙江省农业科学院 | Process for producing novel salting zymolysis radish |
| CN101711546A (en) * | 2009-11-25 | 2010-05-26 | 湖南盐津铺子食品有限公司 | Method for reusing green plum pickling liquid |
Non-Patent Citations (2)
| Title |
|---|
| 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 20080229 高琼 "兰溪小萝卜"腌制工艺及保藏技术的研究 , * |
| 高琼: ""兰溪小萝卜"腌制工艺及保藏技术的研究", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103202448A (en) * | 2013-05-08 | 2013-07-17 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN103202448B (en) * | 2013-05-08 | 2014-11-12 | 统一企业(中国)投资有限公司昆山研究开发中心 | Convenient preparation method of fermented pickled Chinese cabbage |
| CN104187506A (en) * | 2014-07-14 | 2014-12-10 | 湖北工业大学 | Pickled radish product and low-salt three-section pickling method |
| CN104187506B (en) * | 2014-07-14 | 2017-07-07 | 湖北工业大学 | Three sections of method for salting of a kind of radish jam product and its less salt |
| CN104172038A (en) * | 2014-07-18 | 2014-12-03 | 湖北工业大学 | Potherb mustard-pickled product and low-salt fast pickling method thereof |
| CN105325977A (en) * | 2015-12-11 | 2016-02-17 | 邓天华 | Method for pickling vegetables in double-water-sealing mode |
| CN105725130A (en) * | 2016-01-23 | 2016-07-06 | 浙江科技学院 | Pickling processing method for winter pickled vegetable potherb mustard |
| CN108936587A (en) * | 2018-08-13 | 2018-12-07 | 重庆市映山红食用菌有限公司 | A kind of method of salt marsh pholiota nameko |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102334664B (en) | 2013-10-30 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101518320B (en) | Preparation method of long shelf life fermented pickled vegetable | |
| CN101700108B (en) | Vegetable low-salt preserving method | |
| CN101619282B (en) | Preparation method of mulberry dry red wine | |
| CN104397632A (en) | Fermented capsicum product and preparation method thereof | |
| CN102827720A (en) | Preparation technology of okra wine | |
| CN104509907A (en) | Composite plant ferment vinegar beverage and preparation method thereof | |
| CN102511757B (en) | Organic pickled tuber mustard and preparation method for same | |
| CN102334664B (en) | Bottled, canned or bagged salted and fermented radish with raw juice soup and preparation method thereof | |
| CN103114019B (en) | Production method of lemon fruit wine | |
| CN102187997A (en) | Pickled oyster mushrooms and preparation method thereof | |
| CN105767984A (en) | Fermented chili-pepper product and preparation method thereof | |
| CN104726275A (en) | Preparation method of okra wine | |
| CN104830631A (en) | Production method of multi-fruit wine | |
| CN103989117A (en) | Method for employing in-situ fermentation technology to produce tuber mustard | |
| CN104371871A (en) | Preparation technology for abelmoschus esculentus wine | |
| CN103695283A (en) | Persimmon fruit vinegar brewing method | |
| CN110432465A (en) | It is a kind of using old pickles water by fermentation and to carry out the pickle preparation method of cold sterilization processing | |
| CN102174348B (en) | Brewing method of medlar grape dry red wine | |
| CN101756154A (en) | Preparation method of concentrated pepper seasonings | |
| CN107890053A (en) | A kind of industrialized process for preparing of less salt bittern bubble stain fermentation cow-pea products | |
| CN103421637A (en) | Mixed fruit wine and preparation method thereof | |
| CN105482982A (en) | Method for producing high-quality fruit vinegar through multi-strain submerged fermentation of navel orange dregs | |
| CN101974387A (en) | Processing method of freshly brewed pear wine | |
| KR101059839B1 (en) | Lactic Acid Bacteria Fermented Peach Enzyme Solution | |
| CN102212445B (en) | Preparation method of litchi sparkling wine |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Tong Qiufa Inventor after: Bao Yintang Inventor after: Cheng Hao Inventor after: Tong Weiming Inventor before: Tong Qiufa Inventor before: Bao Yintang Inventor before: Cheng Hao |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: TONG QIUFA BAO YINTANG CHENG HAO TO: TONG QIUFA BAO YINTANG CHENG HAO TONG WEIMING |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: LANXI TAOHUAYU GRAIN + VEGETABLE PROFESSIONAL COOP Free format text: FORMER OWNER: TONG QIUFA Effective date: 20141015 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 321100 JINHUA, ZHEJIANG PROVINCE TO: 321103 JINHUA, ZHEJIANG PROVINCE |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20141015 Address after: 321103 Zhejiang city of Lanxi Province River Street No. 135 bridge mountain Patentee after: Lanxi peach rain food and vegetable cooperatives Address before: 301, room 89, 321100 South Backstreet, Zhejiang, Lanxi Patentee before: Tong Qiufa |
|
| DD01 | Delivery of document by public notice |
Addressee: Lanxi peach rain food and vegetable cooperatives Document name: Notification of Passing Examination on Formalities |
|
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Lanxi peach rain food and vegetable cooperatives Document name: Notification to Pay the Fees |
|
| DD01 | Delivery of document by public notice | ||
| DD01 | Delivery of document by public notice |
Addressee: Lanxi peach rain food and vegetable cooperatives Document name: Notification of Termination of Patent Right |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131030 Termination date: 20190723 |