Pickled product fragrance permeating method, and preparation method of fragrance permeating liquid, pickled vegetables and fermented soybean products
The invention provides a preparation method of fragrance permeating liquid, which comprises the following steps: carrying out micronization on spices; heating the micronized spices by cooking wine under the vacuum condition for extracting spice liquid; and carrying out reverse osmosis filtration on...
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| creator | XU CHUANJIANG GUAN GUORU BAO YONGBI |
| description | The invention provides a preparation method of fragrance permeating liquid, which comprises the following steps: carrying out micronization on spices; heating the micronized spices by cooking wine under the vacuum condition for extracting spice liquid; and carrying out reverse osmosis filtration on the extracted spices to obtain the fragrance permeating liquid. The invention also provides a fragrance permeating method of pickled products, which comprises the following steps: uniformly mixing the micronized spices and salt to obtain fermented fragrance permeating materials; adding the fermented fragrance permeating materials into pickled products for carrying out fermentation fragrance permeation to obtain intermediate products; and uniformly stirring the intermediate products and the fragrance permeating liquid prepared by the method to obtain fragrance permeating pickled products. The invention also provides a pickled vegetable preparation method and a fermented soybean product preparation method which adopt |
| format | Patent |
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The invention also provides a fragrance permeating method of pickled products, which comprises the following steps: uniformly mixing the micronized spices and salt to obtain fermented fragrance permeating materials; adding the fermented fragrance permeating materials into pickled products for carrying out fermentation fragrance permeation to obtain intermediate products; and uniformly stirring the intermediate products and the fragrance permeating liquid prepared by the method to obtain fragrance permeating pickled products. The invention also provides a pickled vegetable preparation method and a fermented soybean product preparation method which adopt</description><language>chi ; eng</language><subject>FOODS OR FOODSTUFFS ; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J ; HUMAN NECESSITIES ; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL ; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT ; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><creationdate>2010</creationdate><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20101110&DB=EPODOC&CC=CN&NR=101878889A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,776,881,25542,76289</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20101110&DB=EPODOC&CC=CN&NR=101878889A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>XU CHUANJIANG</creatorcontrib><creatorcontrib>GUAN GUORU</creatorcontrib><creatorcontrib>BAO YONGBI</creatorcontrib><title>Pickled product fragrance permeating method, and preparation method of fragrance permeating liquid, pickled vegetables and fermented soybean products</title><description>The invention provides a preparation method of fragrance permeating liquid, which comprises the following steps: carrying out micronization on spices; heating the micronized spices by cooking wine under the vacuum condition for extracting spice liquid; and carrying out reverse osmosis filtration on the extracted spices to obtain the fragrance permeating liquid. The invention also provides a fragrance permeating method of pickled products, which comprises the following steps: uniformly mixing the micronized spices and salt to obtain fermented fragrance permeating materials; adding the fermented fragrance permeating materials into pickled products for carrying out fermentation fragrance permeation to obtain intermediate products; and uniformly stirring the intermediate products and the fragrance permeating liquid prepared by the method to obtain fragrance permeating pickled products. 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The invention also provides a fragrance permeating method of pickled products, which comprises the following steps: uniformly mixing the micronized spices and salt to obtain fermented fragrance permeating materials; adding the fermented fragrance permeating materials into pickled products for carrying out fermentation fragrance permeation to obtain intermediate products; and uniformly stirring the intermediate products and the fragrance permeating liquid prepared by the method to obtain fragrance permeating pickled products. The invention also provides a pickled vegetable preparation method and a fermented soybean product preparation method which adopt</abstract><oa>free_for_read</oa></addata></record> |
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| language | chi ; eng |
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| subjects | FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES |
| title | Pickled product fragrance permeating method, and preparation method of fragrance permeating liquid, pickled vegetables and fermented soybean products |
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