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The present invention discloses a method for preparing a fermented pumpkin sauce powder, steps of the method are as follows: (1) Fresh pumpkin washed, peeled, capsule, after seeded slices; (2)… (More)
The invention provides a making method of a spiced root mustard product, and belongs to the food processing field. The method comprises the following steps: immersing root mustard, carrying out salt… (More)
The present invention discloses a method of curing a low salt temperature change kohlrabi butter product, which is prepared from butter products rutabaga parts by weight of the raw materials… (More)
The present invention discloses a method for preparing a flavor-enhancing product sauce fermentation broth. This method is to make under certain conditions Rhizopus oryzae and autolysis thereof, and… (More)
The invention discloses meat and bone flavor turnip sauce and a fermentation preparation method thereof. The meat and bone flavor turnip sauce is fermented and prepared by taking meat and bones and… (More)
The invention discloses a preparation method for a low-salt crisp soy-preserved Jerusalem artichoke product. The method comprises the step of fermenting Jerusalem artichokes soaked by lactic acid and… (More)