Flavor pickled cowpea pickling method
The invention discloses a flavor pickled cowpea pickling method. The method comprises the steps of cleaning fresh cowpea and putting the cowpea into cold water for soaking; putting the fished-out cowpea into a drying box for drying; preparing soaking solution which contains salt, rock sugar and wate...
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| creator | JI GUIFANG |
| description | The invention discloses a flavor pickled cowpea pickling method. The method comprises the steps of cleaning fresh cowpea and putting the cowpea into cold water for soaking; putting the fished-out cowpea into a drying box for drying; preparing soaking solution which contains salt, rock sugar and water, boiling the soak solution and cooling after the soak solution is boiled; putting the cowpea into a sealing tank, putting red dates and shredded carrot at the same time, then pouring a defined amount of yoghourt, stirring regularly every 1 to 2 days, sealing and storing for 5 to 7 days, then opening, putting into the drying box for drying, and then sealing and storing for 2 to 3 days to obtain edible pickled cowpea. According to the flavor pickled cowpea pickling method disclosed by the invention, the cleaned cowpea is put into the cold water to be soaked to prevent the cowpea from fattening, and then is put into the drying box to be dried to reduce moisture; the prepared soaking solution is favorable for picklin |
| format | Patent |
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The method comprises the steps of cleaning fresh cowpea and putting the cowpea into cold water for soaking; putting the fished-out cowpea into a drying box for drying; preparing soaking solution which contains salt, rock sugar and water, boiling the soak solution and cooling after the soak solution is boiled; putting the cowpea into a sealing tank, putting red dates and shredded carrot at the same time, then pouring a defined amount of yoghourt, stirring regularly every 1 to 2 days, sealing and storing for 5 to 7 days, then opening, putting into the drying box for drying, and then sealing and storing for 2 to 3 days to obtain edible pickled cowpea. According to the flavor pickled cowpea pickling method disclosed by the invention, the cleaned cowpea is put into the cold water to be soaked to prevent the cowpea from fattening, and then is put into the drying box to be dried to reduce moisture; the prepared soaking solution is favorable for picklin</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>2017</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=20170630&DB=EPODOC&CC=CN&NR=106901280A$$EHTML$$P50$$Gepo$$Hfree_for_read</linktohtml><link.rule.ids>230,308,780,885,25562,76317</link.rule.ids><linktorsrc>$$Uhttps://worldwide.espacenet.com/publicationDetails/biblio?FT=D&date=20170630&DB=EPODOC&CC=CN&NR=106901280A$$EView_record_in_European_Patent_Office$$FView_record_in_$$GEuropean_Patent_Office$$Hfree_for_read</linktorsrc></links><search><creatorcontrib>JI GUIFANG</creatorcontrib><title>Flavor pickled cowpea pickling method</title><description>The invention discloses a flavor pickled cowpea pickling method. The method comprises the steps of cleaning fresh cowpea and putting the cowpea into cold water for soaking; putting the fished-out cowpea into a drying box for drying; preparing soaking solution which contains salt, rock sugar and water, boiling the soak solution and cooling after the soak solution is boiled; putting the cowpea into a sealing tank, putting red dates and shredded carrot at the same time, then pouring a defined amount of yoghourt, stirring regularly every 1 to 2 days, sealing and storing for 5 to 7 days, then opening, putting into the drying box for drying, and then sealing and storing for 2 to 3 days to obtain edible pickled cowpea. According to the flavor pickled cowpea pickling method disclosed by the invention, the cleaned cowpea is put into the cold water to be soaked to prevent the cowpea from fattening, and then is put into the drying box to be dried to reduce moisture; the prepared soaking solution is favorable for picklin</description><subject>FOODS OR FOODSTUFFS</subject><subject>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</subject><subject>HUMAN NECESSITIES</subject><subject>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</subject><subject>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</subject><subject>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</subject><fulltext>true</fulltext><rsrctype>patent</rsrctype><creationdate>2017</creationdate><recordtype>patent</recordtype><sourceid>EVB</sourceid><recordid>eNrjZFB1y0ksyy9SKMhMzs5JTVFIzi8vSE2EcDPz0hVyU0sy8lN4GFjTEnOKU3mhNDeDoptriLOHbmpBfnxqcUFicmpeakm8s5-hgZmlgaGRhYGjMTFqADstJxk</recordid><startdate>20170630</startdate><enddate>20170630</enddate><creator>JI GUIFANG</creator><scope>EVB</scope></search><sort><creationdate>20170630</creationdate><title>Flavor pickled cowpea pickling method</title><author>JI GUIFANG</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-epo_espacenet_CN106901280A3</frbrgroupid><rsrctype>patents</rsrctype><prefilter>patents</prefilter><language>chi ; eng</language><creationdate>2017</creationdate><topic>FOODS OR FOODSTUFFS</topic><topic>FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J</topic><topic>HUMAN NECESSITIES</topic><topic>PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL</topic><topic>THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT</topic><topic>THEIR TREATMENT, NOT COVERED BY OTHER CLASSES</topic><toplevel>online_resources</toplevel><creatorcontrib>JI GUIFANG</creatorcontrib><collection>esp@cenet</collection></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>JI GUIFANG</au><format>patent</format><genre>patent</genre><ristype>GEN</ristype><title>Flavor pickled cowpea pickling method</title><date>2017-06-30</date><risdate>2017</risdate><abstract>The invention discloses a flavor pickled cowpea pickling method. The method comprises the steps of cleaning fresh cowpea and putting the cowpea into cold water for soaking; putting the fished-out cowpea into a drying box for drying; preparing soaking solution which contains salt, rock sugar and water, boiling the soak solution and cooling after the soak solution is boiled; putting the cowpea into a sealing tank, putting red dates and shredded carrot at the same time, then pouring a defined amount of yoghourt, stirring regularly every 1 to 2 days, sealing and storing for 5 to 7 days, then opening, putting into the drying box for drying, and then sealing and storing for 2 to 3 days to obtain edible pickled cowpea. According to the flavor pickled cowpea pickling method disclosed by the invention, the cleaned cowpea is put into the cold water to be soaked to prevent the cowpea from fattening, and then is put into the drying box to be dried to reduce moisture; the prepared soaking solution is favorable for picklin</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 | Flavor pickled cowpea pickling method |
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