CN107495236A - 一种风味黄瓜皮的制备方法 - Google Patents
一种风味黄瓜皮的制备方法 Download PDFInfo
- Publication number
- CN107495236A CN107495236A CN201710919816.8A CN201710919816A CN107495236A CN 107495236 A CN107495236 A CN 107495236A CN 201710919816 A CN201710919816 A CN 201710919816A CN 107495236 A CN107495236 A CN 107495236A
- Authority
- CN
- China
- Prior art keywords
- cucumber
- preparation
- flavor
- temperature
- weight
- 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
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 title claims abstract description 72
- 241000283690 Bos taurus Species 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 235000019634 flavors Nutrition 0.000 title claims abstract description 21
- 244000299906 Cucumis sativus var. sativus Species 0.000 title 1
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 72
- 238000005554 pickling Methods 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000241257 Cucumis melo Species 0.000 claims abstract description 10
- 235000009847 Cucumis melo var cantalupensis Nutrition 0.000 claims abstract description 10
- 235000021110 pickles Nutrition 0.000 claims abstract description 10
- 238000002203 pretreatment Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000005406 washing Methods 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000001035 drying Methods 0.000 claims description 10
- 238000001291 vacuum drying Methods 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims 1
- 240000004160 Capsicum annuum Species 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 6
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 241000894006 Bacteria Species 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 6
- 244000052616 bacterial pathogen Species 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 206010016766 flatulence Diseases 0.000 description 3
- 244000269722 Thea sinensis Species 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- QAIPRVGONGVQAS-DUXPYHPUSA-N trans-caffeic acid Chemical compound OC(=O)\C=C\C1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-DUXPYHPUSA-N 0.000 description 2
- ACEAELOMUCBPJP-UHFFFAOYSA-N (E)-3,4,5-trihydroxycinnamic acid Natural products OC(=O)C=CC1=CC(O)=C(O)C(O)=C1 ACEAELOMUCBPJP-UHFFFAOYSA-N 0.000 description 1
- CWVRJTMFETXNAD-FWCWNIRPSA-N 3-O-Caffeoylquinic acid Natural products O[C@H]1[C@@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-FWCWNIRPSA-N 0.000 description 1
- 208000007848 Alcoholism Diseases 0.000 description 1
- PZIRUHCJZBGLDY-UHFFFAOYSA-N Caffeoylquinic acid Natural products CC(CCC(=O)C(C)C1C(=O)CC2C3CC(O)C4CC(O)CCC4(C)C3CCC12C)C(=O)O PZIRUHCJZBGLDY-UHFFFAOYSA-N 0.000 description 1
- 208000031973 Conjunctivitis infective Diseases 0.000 description 1
- 240000009087 Crescentia cujete Species 0.000 description 1
- 235000005983 Crescentia cujete Nutrition 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- 235000009849 Cucumis sativus Nutrition 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000009797 Lagenaria vulgaris Nutrition 0.000 description 1
- CWVRJTMFETXNAD-KLZCAUPSSA-N Neochlorogenin-saeure Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O CWVRJTMFETXNAD-KLZCAUPSSA-N 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241000405414 Rehmannia Species 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
- 206010000269 abscess Diseases 0.000 description 1
- 201000001028 acute contagious conjunctivitis Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- NNBFNNNWANBMTI-UHFFFAOYSA-M brilliant green Chemical compound OS([O-])(=O)=O.C1=CC(N(CC)CC)=CC=C1C(C=1C=CC=CC=1)=C1C=CC(=[N+](CC)CC)C=C1 NNBFNNNWANBMTI-UHFFFAOYSA-M 0.000 description 1
- 235000004883 caffeic acid Nutrition 0.000 description 1
- 229940074360 caffeic acid Drugs 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- CWVRJTMFETXNAD-JUHZACGLSA-N chlorogenic acid Chemical compound O[C@@H]1[C@H](O)C[C@@](O)(C(O)=O)C[C@H]1OC(=O)\C=C\C1=CC=C(O)C(O)=C1 CWVRJTMFETXNAD-JUHZACGLSA-N 0.000 description 1
- 235000001368 chlorogenic acid Nutrition 0.000 description 1
- 229940074393 chlorogenic acid Drugs 0.000 description 1
- FFQSDFBBSXGVKF-KHSQJDLVSA-N chlorogenic acid Natural products O[C@@H]1C[C@](O)(C[C@@H](CC(=O)C=Cc2ccc(O)c(O)c2)[C@@H]1O)C(=O)O FFQSDFBBSXGVKF-KHSQJDLVSA-N 0.000 description 1
- BMRSEYFENKXDIS-KLZCAUPSSA-N cis-3-O-p-coumaroylquinic acid Natural products O[C@H]1C[C@@](O)(C[C@@H](OC(=O)C=Cc2ccc(O)cc2)[C@@H]1O)C(=O)O BMRSEYFENKXDIS-KLZCAUPSSA-N 0.000 description 1
- QAIPRVGONGVQAS-UHFFFAOYSA-N cis-caffeic acid Natural products OC(=O)C=CC1=CC=C(O)C(O)=C1 QAIPRVGONGVQAS-UHFFFAOYSA-N 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229930182478 glucoside Natural products 0.000 description 1
- 150000008131 glucosides Chemical class 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000012666 negative regulation of transcription by glucose Effects 0.000 description 1
- 210000005036 nerve Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 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
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/005—Preserving by heating
- A23B7/01—Preserving by heating by irradiation or electric treatment
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B7/00—Preservation or chemical ripening of fruit or vegetables
- A23B7/02—Dehydrating; Subsequent reconstitution
- A23B7/024—Freeze-drying, i.e. cryodessication or lyophilisation
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Zoology (AREA)
- Wood Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明属于食品加工技术领域,具体为一种风味黄瓜皮的制备方法,包括以下制备步骤:1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;2)微波加热预处理;3)干燥至含水量为50‑70%,再向黄瓜撒上其重量8‑12%的食盐,再与黄瓜重量2‑5%的干辣椒混合均匀;4)再放入腌制缸中,密封腌制15‑20天;5)取出,干燥水分至恒重,抽真空包装,灭菌即可。本发明方法制备得到的黄瓜皮风味独特,耐贮存,不需要任何防腐剂,绿色环保。
Description
技术领域
本发明属于食品加工技术领域,具体为一种风味黄瓜皮的制备方法。
背景技术
黄瓜,(学名Cucumis sativus Linn,英文名Cucumber),葫芦科甜瓜属植物。也称胡瓜、青瓜。果实颜色呈油绿或翠绿,表面有柔软的小刺,广泛分布于中国各地,并且为主要的温室产品之一。黄瓜富含糖类、甙类、咖啡酸、绿原酸、多种氨基酸、维生素、挥发油以及葫芦素A、B、C、D等成分。黄瓜味甘,甜、性凉、苦、无毒,入脾、胃、大肠;具有除热,利水利尿,清热解毒的功效;主治烦渴,咽喉肿痛,火眼,火烫伤,还具有抗肿瘤、抗衰老、减肥强体、健脑安神、防止酒精中毒、降低血糖等功效。
黄瓜皮是黄瓜的深加工产品,而黄瓜皮并不是指黄瓜的皮,而是指腌制过的黄瓜。因为经过特殊处理后的腌黄瓜脱水后较扁,就像皮一样,故称“黄瓜皮”。黄瓜皮是精选地黄瓜、采用独特的传统方法腌制加工而成,具有嫩脆、酸中带甜、香味浓、口感好、增加食欲等特点,风味独特,深受大众的喜爱。
发明内容
本发明所要解决的技术问题是提供一种风味黄瓜皮的制备方法,该方法制备得到的黄瓜皮风味独特,耐贮存,不需要任何防腐剂。
为实现上述目的,本发明采用如下技术方案:
本发明提供一种风味黄瓜皮的制备方法,包括以下制备步骤:
1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;
2)微波加热预处理;
3)干燥至含水量为50-70%,再向黄瓜撒上其重量8-12%的食盐,再与黄瓜重量2-5%的干辣椒混合均匀;
4)再放入腌制缸中,密封腌制15-20天;
5)取出,干燥水分至恒重,抽真空包装,灭菌即可。
优选地,本发明所述步骤2)中,在600-800W的功率下,微波加热预处理2-3min。
优选地,本发明所述步骤3)中,干燥具体为:在冻干温度-40℃和真空度-0.098MPa下,冷冻干燥100-150min,再转微波干燥:干燥温度65~70℃,真空度-0.098MPa,干燥至含水量为50-70%。
优选地,本发明所述步骤4)中,先在15-20℃温度下密封腌制5-8天,后期再在30-35℃下密封腌制。
优选地,本发明所述步骤5)中,干燥具体为:在50-60℃温度和-0.098MPa真空度下,真空干燥。
相比现有技术,本发明的有益效果在于:
1、本发明方法制备得到的黄瓜皮风味独特,兼具酸甜咸辣多种口味,适宜多种人群食用。
2、通过本发明方法制备黄瓜皮不需要任何添加剂的情况下,真空包装杀菌后,可在25℃下贮存12个月。
3、通过本发明方法制备黄瓜皮,不含防腐剂和保鲜剂,绿色环保,满足消费者对绿色产品的追求。
具体实施方式
以下结合实施例对本发明作进一步说明,但本发明并不局限于这些实施例。
实施例1
一种风味黄瓜皮的制备方法,包括以下制备步骤:
1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;
2)在600W的功率下,微波加热预处理2min;
3)在冻干温度-40℃和真空度-0.098MPa下,冷冻干燥100min,再转微波干燥:干燥温度65℃,真空度-0.098MPa,干燥至含水量为50%,再向黄瓜撒上其重量12%的食盐,再与黄瓜重量2%的干辣椒混合均匀;
4)再放入腌制缸中,先在20℃温度下密封腌制5天,后期再在35℃下密封腌制10天;
5)取出,在60℃温度和-0.098MPa真空度下,真空干燥水分至恒重,抽真空包装,灭菌即可。
本实施的黄瓜皮,在25℃下,可贮存12个月。经检测,根据GB 2714-2015标准,细菌总数、大肠杆菌数都达标,未检出致病菌。
实施例2
一种风味黄瓜皮的制备方法,包括以下制备步骤:
1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;
2)在700W的功率下,微波加热预处理3min;
3)在冻干温度-40℃和真空度-0.098MPa下,冷冻干燥125min,再转微波干燥:干燥温度70℃,真空度-0.098MPa,干燥至含水量为60%,再向黄瓜撒上其重量10%的食盐,再与黄瓜重量3%的干辣椒混合均匀;
4)再放入腌制缸中,先在18℃温度下密封腌制7天,后期再在33℃下密封腌制11天;
5)取出,在55℃温度和-0.098MPa真空度下,真空干燥水分至恒重,抽真空包装,灭菌即可。
本实施的黄瓜皮,在25℃下,可贮存12个月。经检测,根据GB 2714-2015标准,细菌总数、大肠杆菌数都达标,未检出致病菌。
实施例3
一种风味黄瓜皮的制备方法,包括以下制备步骤:
1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;
2)在800W的功率下,微波加热预处理2min;
3)在冻干温度-40℃和真空度-0.098MPa下,冷冻干燥150min,再转微波干燥:干燥温度65℃,真空度-0.098MPa,干燥至含水量为70%,再向黄瓜撒上其重量8%的食盐,再与黄瓜重量5%的干辣椒混合均匀;
4)再放入腌制缸中,先在15℃温度下密封腌制8天,后期再在30℃下密封腌制12天;
5)取出,在50℃温度和-0.098MPa真空度下,真空干燥水分至恒重,抽真空包装,灭菌即可。
本实施的黄瓜皮,在25℃下,可贮存12个月。经检测,根据GB 2714-2015标准,细菌总数、大肠杆菌数都达标,未检出致病菌。
对比例1
一种风味黄瓜皮的制备方法,包括以下制备步骤:
1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;
2)在冻干温度-40℃和真空度-0.098MPa下,冷冻干燥125min,再转微波干燥:干燥温度70℃,真空度-0.098MPa,干燥至含水量为60%,再向黄瓜撒上其重量10%的食盐,再与黄瓜重量3%的干辣椒混合均匀;
3)再放入腌制缸中,先在18℃温度下密封腌制7天,后期再在33℃下密封腌制11天;
4)取出,在55℃温度和-0.098MPa真空度下,真空干燥水分至恒重,抽真空包装,灭菌即可。
本对比例制备的黄瓜皮,在25℃下,可贮存270天,第285天后,包装胀气,黄瓜皮变质。
对比例2
一种风味黄瓜皮的制备方法,包括以下制备步骤:
1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;
2)在700W的功率下,微波加热预处理3min;
3)在冻干温度-40℃和真空度-0.098MPa下,冷冻干燥125min,再转微波干燥:干燥温度70℃,真空度-0.098MPa,干燥至含水量为60%,再向黄瓜撒上其重量10%的食盐,再与黄瓜重量3%的干辣椒混合均匀;
4)再放入腌制缸中,在33℃下密封腌制18天;
5)取出,在55℃温度和-0.098MPa真空度下,真空干燥水分至恒重,抽真空包装,灭菌即可。
本对比例制备的黄瓜皮,在25℃下,可贮存185天,第200天后,包装胀气,黄瓜皮变质。
对比例3
一种风味黄瓜皮的制备方法,包括以下制备步骤:
1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;
2)在700W的功率下,微波加热预处理3min;
3)在70℃下,普通热风干燥至含水量为60%,再向黄瓜撒上其重量10%的食盐,再与黄瓜重量3%的干辣椒混合均匀;
4)再放入腌制缸中,先在18℃温度下密封腌制7天,后期再在33℃下密封腌制11天;
5)取出,在55℃温度和-0.098MPa真空度下,真空干燥水分至恒重,抽真空包装,灭菌即可。
本对比例制备的黄瓜皮,在25℃下,可贮存190天,第205天后,包装胀气,黄瓜皮变质。
Claims (5)
1.一种风味黄瓜皮的制备方法,其特征在于,包括以下制备步骤:
1)选择新鲜黄瓜,水洗干净,沿着瓜蒂切成两半;
2)微波加热预处理;
3)干燥至含水量为50-70%,再向黄瓜撒上其重量8-12%的食盐,再与黄瓜重量2-5%的干辣椒混合均匀;
4)再放入腌制缸中,密封腌制15-20天;
5)取出,干燥水分至恒重,抽真空包装,灭菌即可。
2.根据权利要求1所述的风味黄瓜皮的制备方法,其特征在于:所述步骤2)中,在600-800W的功率下,微波加热预处理2-3min。
3.根据权利要求1所述的风味黄瓜皮的制备方法,其特征在于:所述步骤3)中,干燥具体为:在冻干温度-40℃和真空度-0.098MPa下,冷冻干燥100-150min,再转微波干燥:干燥温度65~70℃,真空度-0.098MPa,烘干至含水量为50-70%。
4.根据权利要求1所述的风味黄瓜皮的制备方法,其特征在于:所述步骤4)中,先在15-20℃温度下密封腌制5-8天,后期再在30-35℃下密封腌制。
5.根据权利要求1所述的风味黄瓜皮的制备方法,其特征在于:所述步骤5)中,干燥具体为:在50-60℃温度和-0.098MPa真空度下,真空干燥。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710919816.8A CN107495236A (zh) | 2017-09-30 | 2017-09-30 | 一种风味黄瓜皮的制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201710919816.8A CN107495236A (zh) | 2017-09-30 | 2017-09-30 | 一种风味黄瓜皮的制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN107495236A true CN107495236A (zh) | 2017-12-22 |
Family
ID=60700464
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201710919816.8A Pending CN107495236A (zh) | 2017-09-30 | 2017-09-30 | 一种风味黄瓜皮的制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN107495236A (zh) |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102113657A (zh) * | 2010-12-28 | 2011-07-06 | 余媛媛 | 香辣黄瓜的制作方法 |
CN102960666A (zh) * | 2012-12-10 | 2013-03-13 | 大连民族学院 | 一种黄瓜咸菜及其腌制方法 |
CN104642977A (zh) * | 2013-11-25 | 2015-05-27 | 张洪佳 | 一种海鲜黄瓜 |
CN106307280A (zh) * | 2016-08-29 | 2017-01-11 | 德清三叶食品有限公司 | 一种黄瓜的快速腌制方法 |
-
2017
- 2017-09-30 CN CN201710919816.8A patent/CN107495236A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102113657A (zh) * | 2010-12-28 | 2011-07-06 | 余媛媛 | 香辣黄瓜的制作方法 |
CN102960666A (zh) * | 2012-12-10 | 2013-03-13 | 大连民族学院 | 一种黄瓜咸菜及其腌制方法 |
CN104642977A (zh) * | 2013-11-25 | 2015-05-27 | 张洪佳 | 一种海鲜黄瓜 |
CN106307280A (zh) * | 2016-08-29 | 2017-01-11 | 德清三叶食品有限公司 | 一种黄瓜的快速腌制方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103315325A (zh) | 一种卤牛肉及其制作方法 | |
CN105211930A (zh) | 一种烟熏味即食鲍鱼及其加工方法 | |
CN105325974A (zh) | 一种橄榄菜的生产工艺 | |
CN107581242A (zh) | 一种鱿鱼肌肉的嫩化方法及其应用 | |
CN104509820A (zh) | 一种发酵脆黄生姜及其制备方法 | |
CN108719860A (zh) | 一种南极磷虾干生产工艺 | |
CN103652528A (zh) | 一种紫甘薯酱的制备方法 | |
CN104872361A (zh) | 一种螺丝菜保健脯的加工方法 | |
CN107981238A (zh) | 一种卤鸭脖的加工方法 | |
CN107373529A (zh) | 一种橄榄菜的制作方法 | |
CN110742167A (zh) | 一种低盐青梅果脯及其加工制备方法 | |
CN107223698B (zh) | 一种天然保鲜剂协同真空冷却处理卤肉的保鲜保质方法 | |
CN104187442B (zh) | 一种原油豆豉及其制作方法 | |
CN104432251B (zh) | 一种虾蛄肉松加工工艺 | |
CN104473112B (zh) | 一种护色保脆芡实制品的制备方法 | |
CN111887408A (zh) | 一种低亚硝酸盐的腌渍萝卜的制作方法 | |
CN107495236A (zh) | 一种风味黄瓜皮的制备方法 | |
CN105831655A (zh) | 一种抑制低盐咸菜中亚硝峰的方法 | |
CN107692094A (zh) | 一种橄榄鱼的制备方法 | |
CN108094955B (zh) | 一种绿茶风味马蹄笋干的制备方法 | |
CN106418365A (zh) | 一种即食酸木瓜及其制备方法 | |
CN111034938A (zh) | 一种乳酸发酵薄荷香风干鸭肉的加工方法 | |
KR100722744B1 (ko) | 즉석 옻닭 및 그의 제조방법 | |
CN105767708A (zh) | 一种泡椒味竹笋加工方法 | |
CN104997045A (zh) | 一种鲜嫩薄荷鹅肉即食食品及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
PB01 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171222 |
|
WD01 | Invention patent application deemed withdrawn after publication |