CN111184196A - Pepper jade radish and manufacturing method thereof - Google Patents
Pepper jade radish and manufacturing method thereof Download PDFInfo
- Publication number
- CN111184196A CN111184196A CN202010179819.4A CN202010179819A CN111184196A CN 111184196 A CN111184196 A CN 111184196A CN 202010179819 A CN202010179819 A CN 202010179819A CN 111184196 A CN111184196 A CN 111184196A
- Authority
- CN
- China
- Prior art keywords
- radish
- peppers
- pepper
- salt
- emerald
- 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
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 title claims abstract description 85
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 34
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 239000006002 Pepper Substances 0.000 title claims description 21
- 235000016761 Piper aduncum Nutrition 0.000 title claims description 21
- 235000017804 Piper guineense Nutrition 0.000 title claims description 21
- 235000008184 Piper nigrum Nutrition 0.000 title claims description 21
- 239000010977 jade Substances 0.000 title claims description 20
- 244000088415 Raphanus sativus Species 0.000 title abstract 4
- 244000203593 Piper nigrum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 41
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 34
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 33
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 24
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 24
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 24
- 241000579895 Chlorostilbon Species 0.000 claims abstract description 24
- 239000010976 emerald Substances 0.000 claims abstract description 24
- 229910052876 emerald Inorganic materials 0.000 claims abstract description 24
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 23
- 239000010935 stainless steel Substances 0.000 claims abstract description 23
- 240000002234 Allium sativum Species 0.000 claims abstract description 19
- 235000004611 garlic Nutrition 0.000 claims abstract description 19
- 238000003756 stirring Methods 0.000 claims abstract description 13
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 9
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 8
- 241000758706 Piperaceae Species 0.000 claims abstract description 5
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 239000000498 cooling water Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000005406 washing Methods 0.000 claims abstract description 5
- 241000220259 Raphanus Species 0.000 claims description 81
- 239000011521 glass Substances 0.000 claims description 23
- 241000722363 Piper Species 0.000 claims description 20
- 238000009461 vacuum packaging Methods 0.000 claims description 12
- 238000005520 cutting process Methods 0.000 claims description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims description 6
- 229910052640 jadeite Inorganic materials 0.000 claims description 6
- 238000011049 filling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 239000000047 product Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000002372 labelling Methods 0.000 claims description 3
- 229910052757 nitrogen Inorganic materials 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 2
- 230000000717 retained effect Effects 0.000 claims description 2
- 238000000034 method Methods 0.000 claims 2
- 235000013373 food additive Nutrition 0.000 description 4
- 239000002778 food additive Substances 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 239000000428 dust Substances 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 235000012431 wafers Nutrition 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000009776 industrial production Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 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 description 1
- -1 300 g of Chemical compound 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000046146 Pueraria lobata Species 0.000 description 1
- 235000010575 Pueraria lobata Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001580 bacterial effect Effects 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
- 235000015165 citric acid Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000005764 inhibitory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000002773 nucleotide Substances 0.000 description 1
- 125000003729 nucleotide group Chemical group 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000010241 potassium sorbate Nutrition 0.000 description 1
- 239000004302 potassium sorbate Substances 0.000 description 1
- 229940069338 potassium sorbate Drugs 0.000 description 1
- HRZFUMHJMZEROT-UHFFFAOYSA-L sodium disulfite Chemical compound [Na+].[Na+].[O-]S(=O)S([O-])(=O)=O HRZFUMHJMZEROT-UHFFFAOYSA-L 0.000 description 1
- 235000010262 sodium metabisulphite Nutrition 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
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3409—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
- A23L3/3418—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor in a controlled atmosphere, e.g. partial vacuum, comprising only CO2, N2, O2 or H2O
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a capsicum emerald radish which is processed by emerald radish, long red pepper, salt and garlic, and is composed of the following raw materials in parts by weight: 1000-1500 g of emerald radish, 1000-1500 g of long red pepper, 200-600 g of salt and 200-400 g of garlic. The manufacturing method comprises the following steps: 1) cleaning the long red peppers, removing pedicles, and putting the red peppers into a stainless steel fence; peeling garlic, and placing into the stainless steel fence; 2) boiling clear water, cooling to below 40 deg.C, and washing Capsici fructus and Bulbus Allii with the cooling water in running water; 3) chopping the long red peppers and the garlic together into chopped peppers, and adding a half of prepared salt to stir uniformly; 4) pouring the chopped hot peppers into a stainless steel fine mesh fence, compacting the chopped hot peppers for 1-4 hours by using a clean heavy object, and extruding water in the chopped hot peppers.
Description
Technical Field
The invention relates to food, in particular to a capsicum emerald radish and a preparation method thereof.
Background
The chili radish is a pickled food which is popular with southern people in Hunan province, Jiangxi province, Sichuan province, Guizhou province, Yunnan province, Chongqing city and the like. The radish in the south is generally white radish, and also has green peel but white or flesh, and the common point of the radish in the south is that the water content is larger, so when the hot pepper radish is prepared, the radish is cut and aired for a period of time, dried radish strips with smaller water content are prepared firstly, then salt is added to be mixed with chopped hot pepper and the like, and then the mixture is put in a jar or a bottle to be pickled into the hot pepper radish. When the radish is cut open and aired, the radish is easily polluted by dust and bacteria, and is not beneficial to industrial production to obtain pepper radish products. The processing time of the southern hot pepper radish is long, and the southern hot pepper radish is easily polluted by dust and bacteria, so that food additives such as citric acid, potassium sorbate, sodium pyrosulfite, flavour development nucleotide diner and the like are required to be additionally added into the hot pepper radish for quality guarantee in industrial production. Although the proper amount of food additive meets the food safety standard, the food additive still has adverse effects on human bodies and influences the pure taste. On the other hand, a northern specialty Weixian radish with small water content is in a long cylindrical shape, with dark green or green peel and flesh quality ranging from light green to emerald green, also known as emerald radish. Weixian county radish is dense, crisp and tender in meat quality, slightly sweet and slightly spicy, and is generally eaten by northern people, and occasionally cooked, fried and pickled. Northern people generally dislike eating peppery hot peppers. Because the price of the radishes is very low, the cost of transporting the radishes in the north to the south is relatively high, and thus no pepper jade radish with the southern characteristics is published up to now.
Disclosure of Invention
In order to overcome the defects, the invention provides a capsicum emerald radish and a preparation method thereof.
The technical scheme adopted by the invention for realizing the purpose is as follows:
a kind of pepper jadeite radish, by jadeite radish, long red pepper, salt, garlic processing to get final product, characterized by, it is made up of raw materials according to the following weight proportion:
1000-1500 g of jade radish,
1000-1500 g of long red pepper,
200-600 g of table salt,
200-400 g of garlic.
The manufacturing method of the capsicum emerald radish comprises the following steps:
1) cleaning the long red peppers, removing pedicles, and putting the red peppers into a stainless steel fence; peeling garlic, and placing into the stainless steel fence;
2) boiling clear water, cooling to below 40 deg.C, and washing Capsici fructus and Bulbus Allii with the cooling water in running water;
3) chopping the long red peppers and the garlic together into chopped peppers, and adding a half of prepared salt to stir uniformly;
4) pouring the chopped hot peppers into a stainless steel fine mesh fence, compacting the chopped hot peppers for 1-4 hours by using a clean heavy object, and extruding water in the chopped hot peppers;
5) taking a clean jar, additionally scattering a thin layer of salt at the bottom of the jar, completely pouring the chopped hot peppers into the jar, additionally scattering a thin layer of salt at the top of the jar, and sealing for 2-10 days for later use;
6) cutting the end of the jade radish, removing the tail, and cleaning;
7) boiling the green radish in clear water, scalding the green radish in boiled water and immediately taking out the green radish;
8) cutting the emerald radish into a wafer or a half wafer with the thickness of 3-6 mm, or cutting into a strip shape with the height of 40-80 mm, the length of 4-8 mm and the width of 4-8 mm;
9) adding the other half of salt into the cut emerald radish, uniformly stirring, mixing with the chopped hot pepper, uniformly stirring, putting into a stainless steel fine mesh dustpan, pressing the stainless steel fine mesh dustpan with a clean heavy object for 1-4 hours, and extruding the pickling water;
10) taking a clean finished product glass bottle, additionally scattering a layer of thin salt at the bottom of the glass bottle, then putting the uniformly mixed pepper jade radish into the glass bottle, compacting to ensure that the pepper jade radish accounts for 70-90% of the glass bottle, and additionally scattering a layer of thin salt at the top of the glass bottle; or, taking a clean vacuum packaging bag, and filling the uniformly mixed pepper jade radish into the vacuum packaging bag, so that the pepper jade radish accounts for 70% -90% of the space of the vacuum packaging bag;
11) replacing residual air in the glass bottle with nitrogen, tightly covering the bottle cap, labeling the glass bottle, and finishing the manufacturing; or, vacuumizing and packaging the vacuum packaging bag filled with the capsicum emerald radish, and finishing the manufacturing.
The invention has the beneficial effects that no food additive is added into the hot pepper emerald radish, and the unique southern spicy red pepper is mixed with the unique northern slightly sweet emerald radish, so that the red pepper is green, bright and beautiful, and has rich nutrition, delicious taste and crisp and refreshing meal; the radish is simple to manufacture, and the radish does not need to be cut and aired, so that the manufacturing time is saved, and dust and bacterial pollution can be avoided. Because the preparation process is scientific and reasonable, and all the raw materials of the invention, namely the garlic, the salt, the hot pepper and the green radish, have good inhibition effect on bacteria, the quality guarantee period of the hot pepper and the green radish is very long and can reach 12 months.
Detailed Description
Example (b):
a kind of pepper jadeite radish, by jadeite radish, long red pepper, salt, garlic processing to get final product, characterized by, it is made up of raw materials according to the following weight proportion:
weixian county jade radish 1000 g,
the intestine of the Liuyang kudzuvine root chicken grows 1000 g of red pepper,
300 g of common salt, namely 300 g of,
200 g of garlic.
The manufacturing method of the capsicum emerald radish comprises the following steps:
1) cleaning red pepper, removing pedicel, and placing into a stainless steel fence; peeling garlic, and placing into the stainless steel fence;
2) boiling clear water, cooling to below 40 deg.C, and washing Capsici fructus and Bulbus Allii with the cooling water in running water;
3) chopping the red peppers and the garlic together into chopped peppers, and adding a half of prepared salt to stir uniformly;
4) pouring the chopped hot peppers into a stainless steel fine mesh fence dustpan, compacting the chopped hot peppers for 2 hours by using a clean heavy object, and extruding water in the chopped hot peppers;
5) taking a clean jar, additionally scattering a thin layer of salt at the bottom of the jar, completely pouring the chopped hot peppers into the jar, additionally scattering a thin layer of salt at the top of the jar, and sealing for 2 days for later use;
6) cutting the end of the jade radish, removing the tail, and cleaning;
7) boiling the green radish in clear water, scalding the green radish in boiled water and immediately taking out the green radish;
8) cutting the green radish into 3mm thick wafers;
9) adding the other half of prepared salt into the cut emerald radish slices, uniformly stirring, mixing with the chopped hot peppers, uniformly stirring, putting into a stainless steel fine mesh dustpan, pressing the stainless steel fine mesh dustpan with a clean heavy object for 2 hours, and extruding pickled water;
10) taking a clean finished product glass bottle, additionally scattering a layer of thin salt at the bottom of the glass bottle, then filling the uniformly mixed pepper jade radish into the glass bottle, compacting to enable the pepper jade radish to account for 80% of the glass bottle, and additionally scattering a layer of thin salt at the top of the glass bottle;
11) and blowing nitrogen into the glass bottle for 3 seconds to replace air retained in the glass bottle, quickly covering the bottle cap, and labeling the glass bottle to finish the manufacture.
The above description is only a preferred embodiment of the present invention, and is not intended to limit the present invention in any way, and any simple modification, equivalent change and modification made to the above embodiment according to the technical spirit of the present invention are within the scope of the technical solution of the present invention without departing from the content of the present invention.
Claims (3)
1. A kind of pepper jadeite radish, by jadeite radish, long red pepper, salt, garlic processing to get final product, characterized by, it is made up of raw materials according to the following weight proportion:
1000-1500 g of jade radish,
1000-1500 g of long red pepper,
200-600 g of table salt,
200-400 g of garlic.
2. The method for preparing a pepper emerald radish as claimed in claim 1, comprising the steps of:
1) cleaning the long red peppers, removing pedicles, and putting the red peppers into a stainless steel fence; peeling garlic, and placing into the stainless steel fence;
2) boiling clear water, cooling to below 40 deg.C, and washing Capsici fructus and Bulbus Allii with the cooling water in running water;
3) chopping the long red peppers and the garlic together into chopped peppers, and adding a half of prepared salt to stir uniformly;
4) pouring the chopped hot peppers into a stainless steel fine mesh fence, compacting the chopped hot peppers for 1-4 hours by using a clean heavy object, and extruding water in the chopped hot peppers;
5) taking a clean jar, additionally scattering a thin layer of salt at the bottom of the jar, completely pouring the chopped hot peppers into the jar, additionally scattering a thin layer of salt at the top of the jar, and sealing for 2-10 days for later use;
6) cutting the end of the jade radish, removing the tail, and cleaning;
7) boiling the green radish in clear water, scalding the green radish in boiled water and immediately taking out the green radish;
8) cutting the emerald radish into a wafer or a half wafer with the thickness of 3-6 mm, or cutting into a strip shape with the height of 40-80 mm, the length of 4-8 mm and the width of 4-8 mm;
9) adding the other half of salt into the cut emerald radish, uniformly stirring, mixing with the chopped hot pepper, uniformly stirring, putting into a stainless steel fine mesh dustpan, pressing the stainless steel fine mesh dustpan with a clean heavy object for 1-4 hours, and extruding the pickling water;
10) taking a clean finished product glass bottle, additionally scattering a layer of thin salt at the bottom of the glass bottle, then putting the uniformly mixed pepper jade radish into the glass bottle, compacting to ensure that the pepper jade radish accounts for 70-90% of the glass bottle, and additionally scattering a layer of thin salt at the top of the glass bottle; or, taking a clean vacuum packaging bag, and filling the uniformly mixed pepper jade radish into the vacuum packaging bag, so that the pepper jade radish accounts for 70% -90% of the space of the vacuum packaging bag;
11) blowing nitrogen into the glass bottle for 3-6 seconds, replacing air retained in the glass bottle, quickly covering the bottle cap tightly, and labeling the glass bottle to finish the manufacturing; or, vacuumizing and packaging the vacuum packaging bag filled with the capsicum emerald radish, and finishing the manufacturing.
3. The method for preparing a pepper emerald radish as claimed in claim 1, comprising the steps of:
1) cleaning the long red peppers, removing pedicles, and putting the red peppers into a stainless steel fence; peeling garlic, and placing into the stainless steel fence;
2) boiling clear water, cooling to below 40 deg.C, and washing Capsici fructus and Bulbus Allii with the cooling water in running water;
3) chopping the long red peppers and the garlic together into chopped peppers, and adding a half of prepared salt to stir uniformly;
4) pouring the chopped hot peppers into a stainless steel fine mesh fence, compacting the chopped hot peppers for 1-4 hours by using a clean heavy object, and extruding water in the chopped hot peppers;
5) taking a clean jar, additionally scattering a thin layer of salt at the bottom of the jar, completely pouring the chopped hot peppers into the jar, additionally scattering a thin layer of salt at the top of the jar, and sealing for 2-10 days for later use;
6) cutting the end of the jade radish, removing the tail, and cleaning;
7) boiling the green radish in clear water, scalding the green radish in boiled water and immediately taking out the green radish;
8) cutting the emerald radish into a wafer or a half wafer with the thickness of 3-6 mm, or cutting into a strip shape with the height of 40-80 mm, the length of 4-8 mm and the width of 4-8 mm;
9) adding the other half of salt into the cut emerald radish, uniformly stirring, mixing with the chopped hot pepper, uniformly stirring, putting into a stainless steel fine mesh dustpan, pressing the stainless steel fine mesh dustpan with a clean heavy object for 1-4 hours, and extruding the pickling water;
10) taking a clean vacuum packaging bag, and filling the uniformly mixed pepper emerald radish into the vacuum packaging bag, so that the pepper emerald radish accounts for 70% -90% of the space of the vacuum packaging bag;
11) and vacuumizing and packaging the vacuum packaging bag filled with the capsicum emerald radish, and finishing the manufacturing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010179819.4A CN111184196A (en) | 2020-03-16 | 2020-03-16 | Pepper jade radish and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010179819.4A CN111184196A (en) | 2020-03-16 | 2020-03-16 | Pepper jade radish and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111184196A true CN111184196A (en) | 2020-05-22 |
Family
ID=70702863
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010179819.4A Pending CN111184196A (en) | 2020-03-16 | 2020-03-16 | Pepper jade radish and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111184196A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349636A (en) * | 2011-10-13 | 2012-02-15 | 河南省龙乡红食品有限公司 | Local flavor chopped hot pepper and processing method thereof |
| CN103404818A (en) * | 2013-07-27 | 2013-11-27 | 江永特色农副产品开发有限公司 | Manufacture method of spicy dried radish strips |
| CN108077843A (en) * | 2017-12-12 | 2018-05-29 | 安徽优源生态农业科技有限责任公司 | A kind of production method of chopped hot pepper |
-
2020
- 2020-03-16 CN CN202010179819.4A patent/CN111184196A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102349636A (en) * | 2011-10-13 | 2012-02-15 | 河南省龙乡红食品有限公司 | Local flavor chopped hot pepper and processing method thereof |
| CN103404818A (en) * | 2013-07-27 | 2013-11-27 | 江永特色农副产品开发有限公司 | Manufacture method of spicy dried radish strips |
| CN108077843A (en) * | 2017-12-12 | 2018-05-29 | 安徽优源生态农业科技有限责任公司 | A kind of production method of chopped hot pepper |
Non-Patent Citations (2)
| Title |
|---|
| 杨哥美食菜谱: "剁椒腌萝卜", 《HTTPS://BAIJIAHAO.BAIDU.COM/S?ID=1650905870554069538&WFR=SPIDER&FOR=PC》 * |
| 裴斐等: "辣椒系列食品的加工方法", 《河北农业科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102266029B (en) | Production method of salted and pickled vegetables | |
| CN106690181A (en) | Preparation method of chopped chili peppers | |
| CN102228199A (en) | Rice dumpling | |
| CN102771828B (en) | Fish maw with pickled pepper and preparation method thereof | |
| CN103251075A (en) | Trepang cucumber pickle and preparation method thereof | |
| CN106213269A (en) | Method for making spicy salmon block | |
| CN102334662A (en) | Asparagus lettuce-pickling method | |
| KR101094638B1 (en) | Process F0r producing canned mussel and canned mussel thereof | |
| CN101692916B (en) | Sea cucumber seed soup food and manufacturing method thereof | |
| CN103919062A (en) | Processing method for jujube sheets | |
| CN104621515A (en) | Preparation method of crisp and tasty preserved radish food | |
| CN102763826A (en) | Glutinous rice cake chilli seasoning and production process thereof | |
| CN102240045B (en) | Method for processing instant dried fresh water fish slices | |
| CN111184196A (en) | Pepper jade radish and manufacturing method thereof | |
| CN105475971A (en) | Chinese toon sauce and preparation method thereof | |
| KR101269500B1 (en) | Method for production of seasoned beef in width with low fat meat | |
| CN104366383A (en) | Local-flavor watermelon peel and preparation method thereof | |
| CN102450662A (en) | Duck oesophagus food and its preparation method | |
| CN111011783A (en) | Plateau pickled Chinese cabbage and preparation method thereof | |
| CN108813479A (en) | A kind of preparation method of sauerkraut packet | |
| CN110692950A (en) | Marinated pig trotter processing technology | |
| CN103355649A (en) | Allium chinense thick broad-bean sauce and preparation method therefor | |
| CN104366382A (en) | Crisp snake melon production method | |
| CN103652743A (en) | Globefish pickled vegetables | |
| CN108338334A (en) | A kind of preparation process of halogen canned meat |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200522 |