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METHOD FOR PRODUCING BROCCOLI PICKLE AND BROCCOLI PICKLE PRODUCED BY SAME METHOD

机译:制备西兰花泡菜的方法和相同方法生产的西兰花泡菜

摘要

The present invention relates to a kind of preparation methods for preparing curd salted vegetables curd pickles, and wherein the method is the curd pickles characterized, it is by including: that (one) prepares curd by boiling; (2) mixture of sweetener is prepared, wherein liquid is marinated and is added with fragrance, whole white, Chinese prickly ash and peperoncino mixing and vinegar to boiling mixture by boiled water, sugar, spiceleaf, baysa (3) the curd step (1) boiled and wild cabbage are put into a reservoir, then pour into the step b preparations of doctor solution) and the age. ;The 2015 of copyright KIPO submissions
机译:本发明涉及一种制备豆腐咸菜豆腐酱菜的制备方法,其特征在于,该方法的特征在于:(一个)通过煮沸制备豆腐; (2)制备甜味剂混合物,将其腌制后加入香精,全白,花椒和peperoncino混合料和醋,加白开水,白砂糖,香料,叶蜡石,醋煮沸。 (3)凝乳步骤(1)将煮熟的野白菜放入水库中,然后倒入步骤b配制医生溶液)和陈年。 ; 2015年版权KIPO提交文件

著录项

  • 公开/公告号KR20140136258A

    专利类型

  • 公开/公告日2014-11-28

    原文格式PDF

  • 申请/专利权人 KIM MI KYEONG;

    申请/专利号KR20130056574

  • 发明设计人 KIM MI KYEONG;

    申请日2013-05-20

  • 分类号A23L1/218;A23L1/212;

  • 国家 KR

  • 入库时间 2022-08-21 15:01:33

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