Original document(4 pages)  中文版
    The production process of Sichuan flavor crisp pickles features its soaking liquid preparation, and the soaking liquid is prepared with salt, sugar, cassia bark, dried orange peel, fennel and aniseed in certain proportion and water and through boiling and cooling. The soaking period is 10-20 days. The technological process of the present invention is unique and wide in application range and the pickles product is delicious and crisp.
Application Number
99114875 Application Date
Title 名称 Production process of crisp pickles with special flavor
Publication Number
1274540 Publication Date
Approval Pub. Date Granted Pub. Date
International Classification 分类号 A23L1/218
Applicant(s) Name
Chen Weidong
Address 地址 611438
Inventor(s) Name 发明人
Attorney & Agent 代理人 zhang xin

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