XIHUA UNIVERSITY;NATIONAL ENGINEERING TECHNOLOGY RESEARCH CENTER FOR PRESERVATION OF AGRICULTURAL PRODUCTS;成都新繁食品有限公司;西华大学;CHENGDU XINFAN FOOD CO., LTD.;国家农产品保鲜工程技术研究中心（天津）
A method for use in preparing mixed pickles by using three-stage fermentation using a liquid which is flavored with fruits and vegetables used in Traditional Chinese Medicine and by using positive and negative pressure coordinated permeation technology: the raw flavor of a raw material being removed by means of hot water processing； using a drying machine having an intelligent air source heat pump to perform two-stage moisture removal and two-stage drying to obtain a dried raw material； performing low-temperature pickling at 4–5°C before fast freezing； placing said dried raw material in a freezer for freezing and pickling； using a fermentation liquid flavored with fruits and vegetables used in Traditional Chinese Medicine to permeate the frozen raw pickle material under the conditions of positive and negative pressure coordinated processing； first performing two stages of positive and negative pressure permeation on a tuber raw material； adding and mixing a solanaceous raw material and performing one stage of positive and negative pressure permeation； lastly adding and mixing a leaf vegetable raw material and then performing one stage of positive and negative pressure permeation； non-destructive sterilization being performed under super high pressure to obtain a mixed pickle product. By means of said method, a mixed pickle product which has a harmonized taste and which is more similar to traditional fermented pickles may be prepared, having no raw flavor, having low nitrite content and having high production efficiency.L'invention concerne un procédé destiné à être utilisé dans la préparation de marinades mixtes en utilisant une fermentation en trois étapes à l'aide d'un liquide qui est aromatisé avec des fruits et des légumes utilisés dans la médecine chinoise traditionnelle et en utilisant une technologie de perméation coordonnée positive et négative : la saveur crue d'une matière première étant éliminée au moyen d'un traitement d'eau chaude ； en utilisant une mac
