Original document(3 pages)  中文版
    After garlic with skin is stored at -10-0 deg.c to green the tip and its skin is eliminated, garlic is mixed with sugar and vinegar liquid in some container. The container is maintained first in a cold storage at -5--6 deg.c for 12 hr, and then at normal temperature for 12 hr, and the cool and warm process is repeated for 20-30 days until garlic becomes green pickling Laba garlic. The production process is simple and may be performed regularly and in large scale.
Application Number
99107428 Application Date
Title 名称 Method of pickling Laba garlic
Publication Number
1274539 Publication Date
Approval Pub. Date Granted Pub. Date
International Classification 分类号 A23L1/218
Applicant(s) Name
Feng Baoyu
Address 地址 046000
Inventor(s) Name 发明人
Attorney & Agent 代理人 wu zhongren

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