CN104921118A - Dry vigna unguiculata sauce and hot chili oil raphanus sativus root and preparation method thereof - Google Patents
Dry vigna unguiculata sauce and hot chili oil raphanus sativus root and preparation method thereof Download PDFInfo
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- CN104921118A CN104921118A CN201510285451.9A CN201510285451A CN104921118A CN 104921118 A CN104921118 A CN 104921118A CN 201510285451 A CN201510285451 A CN 201510285451A CN 104921118 A CN104921118 A CN 104921118A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 235000019057 Raphanus caudatus Nutrition 0.000 title abstract 8
- 235000011380 Raphanus sativus Nutrition 0.000 title abstract 8
- 244000088415 Raphanus sativus Species 0.000 title abstract 8
- 244000042314 Vigna unguiculata Species 0.000 title abstract 6
- 235000010722 Vigna unguiculata Nutrition 0.000 title abstract 6
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 5
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 34
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 16
- 239000000843 powder Substances 0.000 claims abstract description 15
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 13
- 239000001110 calcium chloride Substances 0.000 claims abstract description 13
- 229910001628 calcium chloride Inorganic materials 0.000 claims abstract description 13
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- 235000017647 Brassica oleracea var italica Nutrition 0.000 claims abstract description 11
- 240000003259 Brassica oleracea var. botrytis Species 0.000 claims abstract description 11
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- 235000019864 coconut oil Nutrition 0.000 claims abstract description 4
- 239000003240 coconut oil Substances 0.000 claims abstract description 4
- OPGYRRGJRBEUFK-UHFFFAOYSA-L disodium;diacetate Chemical compound [Na+].[Na+].CC([O-])=O.CC([O-])=O OPGYRRGJRBEUFK-UHFFFAOYSA-L 0.000 claims abstract description 4
- 150000002148 esters Chemical class 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- LXCFILQKKLGQFO-UHFFFAOYSA-N methylparaben Chemical compound COC(=O)C1=CC=C(O)C=C1 LXCFILQKKLGQFO-UHFFFAOYSA-N 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000001632 sodium acetate Substances 0.000 claims abstract description 4
- 235000017454 sodium diacetate Nutrition 0.000 claims abstract description 4
- 241000220259 Raphanus Species 0.000 claims description 34
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims description 34
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- 244000046052 Phaseolus vulgaris Species 0.000 claims description 17
- 235000000942 Raphanus sativus var oleiformis Nutrition 0.000 claims description 15
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- 240000007164 Salvia officinalis Species 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 5
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- AEMOLEFTQBMNLQ-BKBMJHBISA-N alpha-D-galacturonic acid Chemical compound O[C@H]1O[C@H](C(O)=O)[C@H](O)[C@H](O)[C@H]1O AEMOLEFTQBMNLQ-BKBMJHBISA-N 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract 2
- 235000002567 Capsicum annuum Nutrition 0.000 abstract 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract 1
- 244000167230 Lonicera japonica Species 0.000 abstract 1
- 235000017617 Lonicera japonica Nutrition 0.000 abstract 1
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- 244000269722 Thea sinensis Species 0.000 abstract 1
- 229930003268 Vitamin C Natural products 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 239000003814 drug Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000019154 vitamin C Nutrition 0.000 abstract 1
- 239000011718 vitamin C Substances 0.000 abstract 1
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 7
- 238000005554 pickling Methods 0.000 description 7
- 235000013311 vegetables Nutrition 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 239000001814 pectin Substances 0.000 description 5
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- 230000008569 process Effects 0.000 description 4
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 description 3
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 244000241257 Cucumis melo Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 229920002230 Pectic acid Polymers 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
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- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
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- 230000003111 delayed effect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
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- 235000013305 food Nutrition 0.000 description 1
- 208000001130 gallstones Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 125000000250 methylamino group Chemical group [H]N(*)C([H])([H])[H] 0.000 description 1
- XKLJHFLUAHKGGU-UHFFFAOYSA-N nitrous amide Chemical compound ON=N XKLJHFLUAHKGGU-UHFFFAOYSA-N 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- LCLHHZYHLXDRQG-ZNKJPWOQSA-N pectic acid Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)O[C@H](C(O)=O)[C@@H]1OC1[C@H](O)[C@@H](O)[C@@H](OC2[C@@H]([C@@H](O)[C@@H](O)[C@H](O2)C(O)=O)O)[C@@H](C(O)=O)O1 LCLHHZYHLXDRQG-ZNKJPWOQSA-N 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000010318 polygalacturonic acid Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 108010070456 protopectinase Proteins 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 230000000087 stabilizing effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
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- 229940088594 vitamin Drugs 0.000 description 1
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Classifications
-
- 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
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention discloses a dry vigna unguiculata sauce and hot chili oil raphanus sativus root and a preparation method thereof. The dry vigna unguiculata sauce and hot chili oil raphanus sativus root consists of the following raw materials: broccoli 2-3 parts, sugar cane juice 5-6 parts, dry vigna unguiculata 4-5 parts, porphyra powder 1-2 parts, coconut oil 20-25 parts, salvia miltiorrhiza roots 1-2 parts, lonicera japonica flowers 1-2 parts, capsicum annuum 15-17 parts, minced ginger 1-2 parts, monosodium glutamate 1-2 parts, chicken essence 2-3 parts, fresh raphanus sativus roots 110-120 parts, and an appropriate amount of salt, calcium chloride, vitamin C solution, tea leaf water, sodium diacetate, nipagin complex esters, pectin methyl esterase and water. The dry vigna unguiculata is soaked in the sugar cane juice, then mixed with the broccoli and smashed to be a sauce, then mixed with the porphyra powder and put into a liquid medicine, and cooked and stirred to obtain a seasoning sauce. Dry vigna unguiculata, broccoli and porphyra are made into the sauce which has a reasonable matching and a unique taste, the sauce is mixed with the raphanus sativus roots and hot chili oil, so that the mouthfeel of the raphanus sativus root is enhanced, the addition of calcium chloride and pectin methylesterase can improve the content of calcium pectate and increase the brittleness of the raphanus sativus root, and the prepared hot chili oil raphanus sativus root is healthy and delicious, and has high nutritional value.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of dried long bean sauce chilli oil radish and preparation method thereof.
Background technology
Radish, heat is low, and containing digestive ferment, dietary fiber, calcium, phosphorus, iron, potassium, the content of vitamin is also higher, and having the effect reducing blood fat, softening blood vessel, stabilizing blood pressure, prevention coronary heart disease, artery sclerosis, gall stone, is the popular vegetable that people like.
Chilli oil radish is one of preparation method of radish, in the process made, needs radish to pickle, radish is in the process of pickling, its color and luster will be caused to change, and juice color can turn yellow gradually, more brown by xanthochromia, have a strong impact on organoleptic quality and the local flavor brittleness of radish, and even nutritional labeling, in pickling, while radish turns yellow, brittleness also declines gradually, becomes the major issue of pickling radish.
Radish deliquescing or soft and not crisp in curing process, has some external cause following: salt amount very little, lactic acid
Formed many soon, form peracidity environment, salted vegetables easily softens; Pickle initial stage temperature too high, vegetable tissue is broken
Bad deliquescing; Utensil is unclean, holds concurrently too high with temperature, then soften more very; There are yeast and harmful bacteria breeding in salted vegetables surface,
Also common ruckbildung, another main cause that vegetables are softened is the hydrolysis of pectin substance, protopectin is kept not to be hydrolyzed, preserve the material base " protopectin is a kind of condensation product of the galactan aldehydic acid containing methylamino " of vegetables fragility it is present in the cell of dish body, combine with cellulose, there is AC and keep organizing the effect of hard fragility " if protopectin is subject to the effect of pectase and is hydrolyzed into water soluble pectin, or when being hydrolyzed into the product such as pectic acid and methyl alcohol further by water soluble pectin, its connection function will be lost, the quality that Shi Cai soma hardness declines and affects product is " after vegetable-pickling, ca2+ and Mg2+ playing commissure effect in protopectin has been replaced due to Na+ in salting liquid, add the effect of protopectinase, result in the degraded of solubilize that protopectin is combined with cellulose and protopectin, " content of water soluble pectin constantly increases to generate water soluble pectin, the hard fragility that result in young melon declines.
In addition, chilli oil radish, in the process of pickling, harmful microbe pollution can produce and accumulate nitrite.Nitrite is the material that a kind of toxicity is very strong, and the nitrite entered in stomach runs into amine and very easily changes into strong carcinogen nitrosamine, the health of harm people.Therefore, be necessary to take suitable method to control the amount of pickling nitrite.Usually, people reduce the content of nitrite often through the batching changing salted vegetables, and effect is little.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of dried long bean sauce chilli oil radish and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of dried long bean sauce chilli oil radish is be made up of following raw materials in part by weight: broccoli 2-3, sugar-cane juice 5-6, dried long bean 4-5, laver powder 1-2, coconut oil 20-25, red sage root 1-2, honeysuckle 1-2, capsicum annum fasciculatum 15-17, bruised ginger 1-2, monosodium glutamate 1-2, chickens' extract 2-3, fresh radish 110-120, appropriate salt, calcium chloride, Vc liquid, Aqua Folium Camelliae sinensis, sodium Diacetate, Nipagin complex esters, pectinesterase, water.
A preparation method for dried long bean sauce chilli oil radish, comprises the following steps: the red sage root, honeysuckle mixing are added appropriate salt dry stir-fry 6-7 minute, then add 6-7 water infusion 20-30 minute doubly by (1), filter to obtain liquid;
(2) dried long bean is put in sugar-cane juice soak 1-2 hour after pull out, then mix with broccoli and be pounded sauce, then sauce and laver powder mixing are put into (1) herb liquid boil while stir 7-8 minute, obtain material sauce;
(3) appropriate water is heated to 50-55 DEG C, in hot water, add the calcium chloride that concentration is 0.2% again, stir evenly and make blanching solution, fresh radish is cut into slices, shine 40% to fresh weight under being placed on the sun, then by shine system after radish sheet be put into soak 15-18 minute in above-mentioned blanching solution after pull out; Radish sheet after blanching is put into Jar used for making, and the salt, the calcium chloride of 0.2%, the concentration of 0.8-1.0ml that add 5% be the Aqua Folium Camelliae sinensis of 0.1g/ml, the concentration of 1.5-2ml be the Vc liquid of 0.1g/ml and appropriate concentration is the pectinesterase of 0.8g/ml, 25-30 days is pickled under being placed on 20 DEG C of environment, the mode adding salt is one deck dish one deck salt, and it is lower few many, salt dissolves and turns tank front every day and turn over dish once, after salt dissolves, turn tank every other day and turn over dish once, after one week, turn tank every 3 days and turn over dish once, after 25-30 days, pickle into the salty embryo of radish;
(4) salty for radish embryo is put into successively in the water of 10 DEG C, 20 DEG C, 30 DEG C, 40 DEG C and soaks 1-2 hour respectively, pull rear press dewatering out and obtain dried radish;
(5) fry fried dry by dry for capsicum annum fasciculatum, then smash to obtain chilli powder to pieces, obtain chilli oil by after coconut rusting heat with chilli powder Homogeneous phase mixing, by chilli oil and gains in (2) (4) and other surplus stock Homogeneous phase mixing, quietly put 1-2 days, obtain chilli oil radish.
Advantage of the present invention is: dried long bean is put in sugar-cane juice and soaks by the present invention, mix with broccoli again and be pounded sauce, again by sauce and laver powder mixing put into the liquid boil while stir to obtain material sauce, dried long bean, broccoli and laver make sauce, collocation rationally, special taste, sauce is mixed with chilli oil and radish, promote the mouthfeel of radish, add calcium chloride and pectinesterase, the content of Calcium Pectate can be increased, increase the brittleness of radish, blanching decreases the formation of uranidin, the quality of good maintenance radish, first shine before pickling, radish can be delayed turn yellow, add salt, calcium chloride, Aqua Folium Camelliae sinensis, Vc liquid, not only improve brittleness, and well can reduce the content of nitrite, divide and soak for four times, the content of further reduction nitrite, the chilli oil radish of making is health delicious, be of high nutritive value.
Detailed description of the invention
A kind of dried long bean sauce chilli oil radish is be made up of following raw materials in part by weight: broccoli 2, sugar-cane juice 5, dried long bean 4, laver powder 1, coconut oil 20, the red sage root 1, honeysuckle 1, capsicum annum fasciculatum 15, bruised ginger 1, monosodium glutamate 1, chickens' extract 2, fresh radish 110, appropriate salt, calcium chloride, Vc liquid, Aqua Folium Camelliae sinensis, sodium Diacetate, Nipagin complex esters, pectinesterase, water.
A preparation method for dried long bean sauce chilli oil radish, comprises the following steps: the red sage root, honeysuckle mixing are added appropriate salt and do stir-fry 6 minutes by (1), then adds the water infusion 20 minutes of 6 times, filters to obtain liquid;
(2) dried long bean is put in sugar-cane juice to soak after 1 hour and pulls out, then mix with broccoli and be pounded sauce, then sauce and laver powder are mixed put into (1) herb liquid and boil while stir 7 minutes, obtain material sauce;
(3) appropriate water is heated to 55 DEG C, in hot water, add the calcium chloride that concentration is 0.2% again, stir evenly and make blanching solution, fresh radish is cut into slices, shine 40% to fresh weight under being placed on the sun, then the radish sheet after the system of shining is put in above-mentioned blanching solution to soak after 15 minutes pulls out; Radish sheet after blanching is put into Jar used for making, and the salt, the calcium chloride of 0.2%, the concentration of 0.8-ml that add 5% be the Aqua Folium Camelliae sinensis of 0.1g/ml, the concentration of 1.5ml be the Vc liquid of 0.1g/ml and appropriate concentration is the pectinesterase of 0.8g/ml, 30 days are pickled under being placed on 20 DEG C of environment, the mode adding salt is one deck dish one deck salt, and it is lower few many, salt dissolves and turns tank front every day and turn over dish once, after salt dissolves, turn tank every other day and turn over dish once, after one week, turn tank every 3 days and turn over dish once, after 30 days, pickle into the salty embryo of radish;
(4) salty for radish embryo is put into successively in the water of 10 DEG C, 20 DEG C, 30 DEG C, 40 DEG C and soaks 1 hour respectively, pull rear press dewatering out and obtain dried radish;
(5) fry fried dry by dry for capsicum annum fasciculatum, then smash to obtain chilli powder to pieces, obtain chilli oil by after coconut rusting heat with chilli powder Homogeneous phase mixing, by chilli oil and gains in (2) (4) and other surplus stock Homogeneous phase mixing, quietly put 1 day, obtain chilli oil radish.
Claims (2)
1. a dried long bean sauce chilli oil radish, it is characterized in that being made up of following raw materials in part by weight: broccoli 2-3, sugar-cane juice 5-6, dried long bean 4-5, laver powder 1-2, coconut oil 20-25, red sage root 1-2, honeysuckle 1-2, capsicum annum fasciculatum 15-17, bruised ginger 1-2, monosodium glutamate 1-2, chickens' extract 2-3, fresh radish 110-120, appropriate salt, calcium chloride, Vc liquid, Aqua Folium Camelliae sinensis, sodium Diacetate, Nipagin complex esters, pectinesterase, water.
2. the preparation method of a kind of dried long bean sauce chilli oil radish according to claim 1, it is characterized in that comprising the following steps: the red sage root, honeysuckle mixing are added appropriate salt dry stir-fry 6-7 minute by (1), add 6-7 water infusion 20-30 minute doubly again, filter to obtain liquid;
(2) dried long bean is put in sugar-cane juice soak 1-2 hour after pull out, then mix with broccoli and be pounded sauce, then sauce and laver powder mixing are put into (1) herb liquid boil while stir 7-8 minute, obtain material sauce;
(3) appropriate water is heated to 50-55 DEG C, in hot water, add the calcium chloride that concentration is 0.2% again, stir evenly and make blanching solution, fresh radish is cut into slices, shine 40% to fresh weight under being placed on the sun, then by shine system after radish sheet be put into soak 15-18 minute in above-mentioned blanching solution after pull out; Radish sheet after blanching is put into Jar used for making, and the salt, the calcium chloride of 0.2%, the concentration of 0.8-1.0ml that add 5% be the Aqua Folium Camelliae sinensis of 0.1g/ml, the concentration of 1.5-2ml be the Vc liquid of 0.1g/ml and appropriate concentration is the pectinesterase of 0.8g/ml, 25-30 days is pickled under being placed on 20 DEG C of environment, the mode adding salt is one deck dish one deck salt, and it is lower few many, salt dissolves and turns tank front every day and turn over dish once, after salt dissolves, turn tank every other day and turn over dish once, after one week, turn tank every 3 days and turn over dish once, after 25-30 days, pickle into the salty embryo of radish;
(4) salty for radish embryo is put into successively in the water of 10 DEG C, 20 DEG C, 30 DEG C, 40 DEG C and soaks 1-2 hour respectively, pull rear press dewatering out and obtain dried radish;
(5) fry fried dry by dry for capsicum annum fasciculatum, then smash to obtain chilli powder to pieces, obtain chilli oil by after coconut rusting heat with chilli powder Homogeneous phase mixing, by chilli oil and gains in (2) (4) and other surplus stock Homogeneous phase mixing, quietly put 1-2 days, obtain chilli oil radish.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510285451.9A CN104921118A (en) | 2015-05-29 | 2015-05-29 | Dry vigna unguiculata sauce and hot chili oil raphanus sativus root and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107198161A (en) * | 2017-05-20 | 2017-09-26 | 蚌埠市涂山绿园蔬菜科研专业合作社 | A kind of preparation method of dried radish |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107198161A (en) * | 2017-05-20 | 2017-09-26 | 蚌埠市涂山绿园蔬菜科研专业合作社 | A kind of preparation method of dried radish |
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Application publication date: 20150923 |