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发明名称
一种包菜的泡制方法
摘要
本发明涉及一种包菜的泡制方法,由下列成分原料组成:包菜、黄瓜、小茄子、芹菜、胡萝卜、青辣椒、大蒜、干辣椒、醋精、白糖、食盐。制作出的包菜味酸甜咸辣,脆嫩可口香味浓郁、口感细腻、营养均衡。本发明选料细致,制作精良,其产品营养均衡,长期食用具有鲜为人知的防止亚健康、减肥、健美和抗癌等作用。用本发明制作的产品市场前景十分广阔,因此,本发明具有广泛推广应用价值。
申请公布号
CN101091545A
申请公布日期
2007.12.26
申请号
CN200610045030.X
申请日期
2006.06.23
申请人
高伟
发明人
高伟
分类号
A23L1/218(2006.01)
主分类号
A23L1/218(2006.01)
代理机构
代理人
主权项
1、一种包菜的泡制方法,其特征是由下列成份原料组成:包菜、黄瓜、小茄子、芹菜、胡萝卜、青辣椒、大蒜、干辣椒、醋精、白糖、食盐。
地址
255100山东省淄博市淄川区文化路13号
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