CN105661497A - Flavored maca leaf processing method - Google Patents
Flavored maca leaf processing method Download PDFInfo
- Publication number
- CN105661497A CN105661497A CN201610000712.2A CN201610000712A CN105661497A CN 105661497 A CN105661497 A CN 105661497A CN 201610000712 A CN201610000712 A CN 201610000712A CN 105661497 A CN105661497 A CN 105661497A
- Authority
- CN
- China
- Prior art keywords
- agate coffee
- oil
- blade
- leaf
- maca
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Preparation Of Fruits And Vegetables (AREA)
- Tea And Coffee (AREA)
Abstract
The present invention discloses a flavored maca leaf processing method. The flavored maca leaves consist of 60-100 kg of maca leaf blades, 2-5 kg of chili powder, 1.8-2.5 kg of white granulated sugar, 2-5 kg of edible salt, 0.5-1 kg of monosodium glutamate, 1-3 kg of spicy oil, 0.2-1 kg of Chinese prickly ash oil, 1-2 kg of light soy sauce and 0.5-2 kg of mature vinegar. The raw materials are subjected to raw material selecting, blanching, dehydrating, seasoning soup preparing, seasoning soup soaking, material blending and packaging to prepare the flavored maca leaf products. The prepared flavored maca leaves are crisp, tender and refreshing, nutritious and delicious, fully retain the unique flavor of the maca leaves, and maximally retain the nutrients of the maca leaves. At the same time, the preparation technology is simple, the operation is convenient, the processing method does not need any device investments, and the maca leaves can be turned from wastes into treasures. The flavored maca leaves are pure, natural and functional leisure food which can enhance human body immunity and energy, green and healthy health-care products, and high in the product added value, remarkable in health-care effects and easy for a large scale promotion.
Description
Technical field
The invention belongs to food processing technology field, it is specifically related to the working method of a kind of local flavor agate coffee leaf.
Background technology
Agate coffee, Cruciferae, is annual 2 years raw herbaceous plant, is a kind of rare plateau plant. Agate coffee diameter 3～5cm, surface color mostly is yellow, purple or black, meat is yellow or white, at the existing more than one thousand years of edible history, there is " Peru's ginseng " and " South America ginseng " laudatory title, agate coffee is recommended to the whole nation by united state as a kind of rare nutritious supplementary, now, has plantation in the Lijing of Chinese yunnan, Shangri-la and Qujing. Agate coffee has the plant of high nutritive value different from many, and its nutritious equilibrium, has the function of two-ways regulation, can directly to the nutritive substance supplementing certain proportion and quantity in human body. In agate coffee, distinctive composition agate coffee alkene and agate coffee acid amides are all considered as the significant material of agate coffee, hypothalamus and pituitary gland can be directly used in, each organ of human activin, fast quick-recovery hormone hormonal readiness, keeping the hormone population equilibrium in human body, wherein agate coffee has immunity moderation power, antifatigue, the strong body of increasing essence, improves learning capacity and memory, raising fertility, helps the effects such as sleep, improvement function, anticancer. Although there being long use history, but people focus on the exploitation of MAJIA Rhizome now, and nearly all agate coffee leaf is all dropped, as offal treatment, it is worth agate coffee leaf and there is special sharp flavor, direct oral taste is difficult to adapt to so that the utilization rate of agate coffee leaf is almost nil. But, show through experiment research, the nutritive ingredient of agate coffee leaf is higher than agate coffee root, wherein that the content of the compositions such as the useful protein of human body, amino acid, robust fibre, calcium, iron, zinc is higher, containing multiple inorganic elements, the nutritive ingredients such as multivitamin are higher, and lipid content is low, have very high value of exploiting and utilizing. Therefore, develop the grasp scientific and reasonable, easy of a kind of complete processing, delicious flavour, nutritious, edible safety, added value of product height, health-care effect significantly, the working method of the local flavor agate coffee leaf that can meet popular taste demand completely be desirability.
Summary of the invention
In order to solve Problems existing in background technology, it is an object of the invention to provide the grasp scientific and reasonable, easy of a kind of complete processing, delicious flavour, nutritious, edible safety, added value of product height, health-care effect significantly, the local flavor agate coffee leaf of popular taste demand can be met completely.
The object of the present invention is achieved like this, the working method of a kind of local flavor agate coffee leaf, being made up of the raw material of following weight: agate coffee blade 60～100kg, capsicum face 2～5kg, white sugar 1.8～2.5kg, salt 2～5kg, monosodium glutamate 0.5～1kg, spicy oil 1～3kg, Fructus Zanthoxyli oil 0.2～1kg, light soy sauce 1～2kg and mature vinegar 0.5～2kg, its preparation method is as follows:
1. the selection of raw material: gather top in agate coffee pollution-free, without the fresh agate coffee blade of disease and pest, during picking leaves, remove petiole, old tender leaf separates, and the tender leaf clear water rinsed clean after being selected, is placed on indoor and dries in the shade to without water droplet;
2. blanching: to step 1. in agate coffee blade after process put into the water containing 0.1～0.3% citric acid and carry out blanching, the water yield to flood agate coffee blade be advisable, pull out after blanching 72～90h and drain moisture;
3. dewater: adopt squeezing mode to dewater in the agate coffee blade after step 2. middle blanching;
4. seasoning soup is prepared: Chinese prickly ash 0.5～1.2kg, fresh capsicum 0.8～1kg, anistree 0.08～0.1kg and lemon 0.5～1kg are loaded cloth bag, add the water of 5～8 times, endure system to water together to seethe with excitement, after keeping little fiery 20～30min cloth bag is off the pot, naturally cool to 50～70 DEG C and can obtain seasoning soup;
5. seasoning soup soaks: the seasoning soup that the agate coffee blade after step 3. middle dehydration is put into 50～70 DEG C in the ratio of 1:1～2, after keeping this temperature to soak 20～40min, immersion soup is heated to boiling, scald and boil 3～5min, pull agate coffee blade out when the color scalded to agate coffee blade becomes emerald green, after draining moisture, allow its naturally cooling;
6. spice: the agate coffee blade after step 5. middle immersion and food flavouring are carried out proportioning, in 60～100kg agate coffee blade wherein, add food flavouring capsicum face 2～6kg, white sugar 1.8～3.5kg, salt 2～5kg, monosodium glutamate 0.5～1kg, spicy oil 1～4kg, Fructus Zanthoxyli oil 0.2～1kg, light soy sauce 1～2kg and mature vinegar 0.5～2kg, local flavor agate coffee leaf after mixing thoroughly, can be obtained;
7. pack: obtained local flavor agate coffee leaf is weighed, load in high temperature resistant film and compress, and then vacuum tightness carries out vacuum packaging when being 0.1MP, insert after packaging and pasteurize machine carries out pasteurize, be cooled to room temperature after sterilization and can obtain local flavor agate coffee leaf product.
The present invention adopts scientific and reasonable manufacture craft, the sharp flavor of removal agate coffee leaf that can be fully effective itself, add the synergy of multiple food flavouring, the fresh perfume (or spice) of food flavouring can be allowed to be dissolved in agate coffee leaf completely, make the local flavor agate coffee leaf look obtained, fragrant, taste is various, not only tender and crisp tasty and refreshing, nutrition is delicious, and remain the exclusive local flavor of agate coffee leaf completely, remain the nutritive substance of agate coffee leaf to greatest extent, simultaneously, manufacture craft is simple, easy and simple to handle, without the need to any facility investment, just agate coffee leaf can be turned waste into wealth, take full advantage of agate coffee leaf resource blank compensate for the product in this field of lepidium meyenii walp food, it is that one can strengthen body immunity, strengthen the functional natural snackfoods of human body energy, also it is the healthcare product of a kind of green health, its value-added content of product height, health-care effect is remarkable, it is easy to popularization on a large scale.
Embodiment
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is limited never in any form, and any conversion done based on the present invention's instruction or replacement, equal embodiment belongs to protection scope of the present invention.
Embodiment 1:
A working method for local flavor agate coffee leaf, its preparation method is as follows:
1. the selection of raw material: gather top in agate coffee pollution-free, without the fresh agate coffee blade of disease and pest, during picking leaves, remove petiole, old tender leaf separates, and the tender leaf clear water rinsed clean after being selected, is placed on indoor and dries in the shade to without water droplet;
2. blanching: to step 1. in agate coffee blade after process put into the water containing 0.1% citric acid and carry out blanching, the water yield to flood agate coffee blade be advisable, pull out after blanching 72h and drain moisture;
3. dewater: adopt squeezing mode to dewater in the agate coffee blade after step 2. middle blanching;
4. seasoning soup is prepared: Chinese prickly ash 0.5kg, fresh capsicum 0.8kg, anistree 0.08kg and lemon 0.5kg are loaded cloth bag, adds the water of 5 times, endure together and make to water boiling, after keeping little fire 20min, cloth bag is off the pot, naturally cool to 50 DEG C and can obtain seasoning soup;
5. seasoning soup soaks: the seasoning soup that the agate coffee blade after step 3. middle dehydration is put into 50 DEG C in the ratio of 1:1, after keeping this temperature to soak 20min, immersion soup is heated to boiling, scald and boil 3min, pull agate coffee blade out when the color scalded to agate coffee blade becomes emerald green, after draining moisture, allow its naturally cooling;
6. spice: the agate coffee blade after step 5. middle immersion and food flavouring are carried out proportioning, in 60kg agate coffee blade wherein, add food flavouring capsicum face 2kg, white sugar 1.8kg, salt 2kg, monosodium glutamate 0.5kg, spicy oil 1kg, Fructus Zanthoxyli oil 0.2kg, light soy sauce 1kg and mature vinegar 0.5kg, local flavor agate coffee leaf can be obtained after mixing thoroughly, described spicy oil adopts sweet oil, old ginger, fresh shallot and capsicum face are made, its making method is: is first poured into by the sweet oil of 5kg and is heated to 100 DEG C in pot, then fresh for 0.1kg shallot and 0.1kg old ginger are cooked frying together with sweet oil, band green onion and Jiang Ganshi, add 0.5kg capsicum face and 0.01kg sesame, stop working after frying 1～2min, repeatedly stir when oil temperature is cooled to 50 DEG C, the all foreign material filtering out oil the inside can obtain spicy oil, the making method of described Fructus Zanthoxyli oil is: soybean oil is heated to 140 DEG C, put into Chinese prickly ash, oil soaks the Chinese prickly ash filtering out oil the inside for more than 10 days after squeezing can obtain Fructus Zanthoxyli oil,
7. pack: obtained local flavor agate coffee leaf is weighed, load in high temperature resistant film and compress, and then vacuum tightness carries out vacuum packaging when being 0.1MP, insert after packaging and pasteurize machine carries out pasteurize, be cooled to room temperature after sterilization and can obtain local flavor agate coffee leaf product.
Embodiment 2:
A working method for local flavor agate coffee leaf, its preparation method is as follows:
1. the selection of raw material: gather top in agate coffee pollution-free, without the fresh agate coffee blade of disease and pest, during picking leaves, remove petiole, old tender leaf separates, and the tender leaf clear water rinsed clean after being selected, is placed on indoor and dries in the shade to without water droplet;
2. blanching: to step 1. in agate coffee blade after process put into the water containing 0.2% citric acid and carry out blanching, the water yield to flood agate coffee blade be advisable, pull out after blanching 85h and drain moisture;
3. dewater: adopt squeezing mode to dewater in the agate coffee blade after step 2. middle blanching;
4. seasoning soup is prepared: Chinese prickly ash 0.8kg, fresh capsicum 0.9kg, anistree 0.09kg and lemon 0.8kg are loaded cloth bag, adds the water of 6.5 times, endure together and make to water boiling, after keeping little fire 25min, cloth bag is off the pot, naturally cool to 60 DEG C and can obtain seasoning soup;
5. seasoning soup soaks: the seasoning soup that the agate coffee blade after step 3. middle dehydration is put into 60 DEG C in the ratio of 1:1.5, after keeping this temperature to soak 30min, immersion soup is heated to boiling, scald and boil 4min, pull agate coffee blade out when the color scalded to agate coffee blade becomes emerald green, after draining moisture, allow its naturally cooling;
6. spice: the agate coffee blade after step 5. middle immersion and food flavouring are carried out proportioning, in 80kg agate coffee blade wherein, add food flavouring capsicum face 4kg, white sugar 2.5kg, salt 3.5kg, monosodium glutamate 0.8kg, spicy oil 2.5kg, Fructus Zanthoxyli oil 0.6kg, light soy sauce 1.5kg and mature vinegar 1.3kg, local flavor agate coffee leaf can be obtained after mixing thoroughly, described spicy oil adopts sweet oil, old ginger, fresh shallot and capsicum face are made, its making method is: is first poured into by the sweet oil of 5kg and is heated to 120 DEG C in pot, then fresh for 0.1kg shallot and 0.1kg old ginger are cooked frying together with sweet oil, band green onion and Jiang Ganshi, add 0.5kg capsicum face and 0.01kg sesame, stop working after frying 1～2min, repeatedly stir when oil temperature is cooled to 50 DEG C, the all foreign material filtering out oil the inside can obtain spicy oil, the making method of described Fructus Zanthoxyli oil is: soybean oil is heated to 150 DEG C, put into Chinese prickly ash, oil soaks the Chinese prickly ash filtering out oil the inside for more than 10 days after squeezing can obtain Fructus Zanthoxyli oil,
7. pack: obtained local flavor agate coffee leaf is weighed, load in high temperature resistant film and compress, and then vacuum tightness carries out vacuum packaging when being 0.1MP, insert after packaging and pasteurize machine carries out pasteurize, be cooled to room temperature after sterilization and can obtain local flavor agate coffee leaf product.
Embodiment 3:
A working method for local flavor agate coffee leaf, its preparation method is as follows:
1. the selection of raw material: gather top in agate coffee pollution-free, without the fresh agate coffee blade of disease and pest, during picking leaves, remove petiole, old tender leaf separates, and the tender leaf clear water rinsed clean after being selected, is placed on indoor and dries in the shade to without water droplet;
2. blanching: to step 1. in agate coffee blade after process put into the water containing 0.3% citric acid and carry out blanching, the water yield to flood agate coffee blade be advisable, pull out after blanching 90h and drain moisture;
3. dewater: adopt squeezing mode to dewater in the agate coffee blade after step 2. middle blanching;
4. seasoning soup is prepared: Chinese prickly ash 1.2kg, fresh capsicum 1kg, anistree 0.1kg and lemon 1kg are loaded cloth bag, adds the water of 8 times, endure together and make to water boiling, after keeping little fire 30min, cloth bag is off the pot, naturally cool to 70 DEG C and can obtain seasoning soup;
5. seasoning soup soaks: the seasoning soup that the agate coffee blade after step 3. middle dehydration is put into 70 DEG C in the ratio of 1:2, after keeping this temperature to soak 40min, immersion soup is heated to boiling, scald and boil 5min, pull agate coffee blade out when the color scalded to agate coffee blade becomes emerald green, after draining moisture, allow its naturally cooling;
6. spice: the agate coffee blade after step 5. middle immersion and food flavouring are carried out proportioning, in 100kg agate coffee blade wherein, add food flavouring capsicum face 6kg, white sugar 3.5kg, salt 5kg, monosodium glutamate 1kg, spicy oil 4kg, Fructus Zanthoxyli oil 1kg, light soy sauce 2kg and mature vinegar 2kg, local flavor agate coffee leaf can be obtained after mixing thoroughly, described spicy oil adopts sweet oil, old ginger, fresh shallot and capsicum face are made, its making method is: is first poured into by the sweet oil of 5kg and is heated to 130 DEG C in pot, then fresh for 0.1kg shallot and 0.1kg old ginger are cooked frying together with sweet oil, band green onion and Jiang Ganshi, add 0.5kg capsicum face and 0.01kg sesame, stop working after frying 1～2min, repeatedly stir when oil temperature is cooled to 50 DEG C, the all foreign material filtering out oil the inside can obtain spicy oil, the making method of described Fructus Zanthoxyli oil is: soybean oil is heated to 160 DEG C, put into Chinese prickly ash, oil soaks the Chinese prickly ash filtering out oil the inside for more than 10 days after squeezing can obtain Fructus Zanthoxyli oil,
7. pack: obtained local flavor agate coffee leaf is weighed, load in high temperature resistant film and compress, and then vacuum tightness carries out vacuum packaging when being 0.1MP, insert after packaging and pasteurize machine carries out pasteurize, be cooled to room temperature after sterilization and can obtain local flavor agate coffee leaf product.
Through the obtained local flavor agate coffee leaf of above-described embodiment 1～3, not only unique flavor, strong fragrance, delicious flavour are abundant, instant bagged, instant, it it is the snackfoods of a kind of pure natural, green health, dark liking by numerous persons sponging on an aristocrat, and edible after can improve the health, support kidney kidney tonifying, anti-cancer and cancer-preventing, improve the immunizing power of human body, there is good health-care effect, in the above-described embodiment simultaneously, embodiment 3 is most preferred embodiment, and processing parameter set by it and the best results of proportioning, can meet popular taste.
Claims (4)
1. the working method of a local flavor agate coffee leaf, it is characterized in that, being made up of the raw material of following weight: agate coffee blade 60～100kg, capsicum face 2～5kg, white sugar 1.8～2.5kg, salt 2～5kg, monosodium glutamate 0.5～1kg, spicy oil 1～3kg, Fructus Zanthoxyli oil 0.2～1kg, light soy sauce 1～2kg and mature vinegar 0.5～2kg, its preparation method is as follows:
1. the selection of raw material: gather top in agate coffee pollution-free, without the fresh agate coffee blade of disease and pest, during picking leaves, remove petiole, old tender leaf separates, and the tender leaf clear water rinsed clean after being selected, is placed on indoor and dries in the shade to without water droplet;
2. blanching: to step 1. in agate coffee blade after process put into the water containing 0.1～0.3% citric acid and carry out blanching, the water yield to flood agate coffee blade be advisable, pull out after blanching 72～90h and drain moisture;
3. dewater: adopt squeezing mode to dewater in the agate coffee blade after step 2. middle blanching;
4. seasoning soup is prepared: Chinese prickly ash 0.5～1.2kg, fresh capsicum 0.8～1kg, anistree 0.08～0.1kg and lemon 0.5～1kg are loaded cloth bag, add the water of 5～8 times, endure system to water together to seethe with excitement, after keeping little fiery 20～30min cloth bag is off the pot, naturally cool to 50～70 DEG C and can obtain seasoning soup;
5. seasoning soup soaks: the seasoning soup that the agate coffee blade after step 3. middle dehydration is put into 50～70 DEG C in the ratio of 1:1～2, after keeping this temperature to soak 20～40min, immersion soup is heated to boiling, scald and boil 3～5min, pull agate coffee blade out when the color scalded to agate coffee blade becomes emerald green, after draining moisture, allow its naturally cooling;
6. spice: the agate coffee blade after step 5. middle immersion and food flavouring are carried out proportioning, in 60～100kg agate coffee blade wherein, add food flavouring capsicum face 2～6kg, white sugar 1.8～3.5kg, salt 2～5kg, monosodium glutamate 0.5～1kg, spicy oil 1～4kg, Fructus Zanthoxyli oil 0.2～1kg, light soy sauce 1～2kg and mature vinegar 0.5～2kg, local flavor agate coffee leaf after mixing thoroughly, can be obtained;
7. pack: obtained local flavor agate coffee leaf is weighed, load in high temperature resistant film and compress, and then vacuum tightness carries out vacuum packaging when being 0.1MP, insert after packaging and pasteurize machine carries out pasteurize, be cooled to room temperature after sterilization and can obtain local flavor agate coffee leaf product.
2. the working method of a kind of local flavor agate coffee leaf according to claim 1, it is characterized in that: step 6. in, described spicy oil adopts sweet oil, old ginger, fresh shallot and capsicum face are made, its making method is: is first poured into by the sweet oil of 5kg and is heated to 100～130 DEG C in pot, then fresh for 0.1kg shallot and 0.1kg old ginger are cooked frying together with sweet oil, band green onion and Jiang Ganshi, add 0.5kg capsicum face and 0.01kg sesame, stop working after frying 1～2min, repeatedly stir when oil temperature is cooled to 50 DEG C, the all foreign material filtering out oil the inside can obtain spicy oil.
3. the working method of a kind of local flavor agate coffee leaf according to claim 1, it is characterized in that: step 6. in, the making method of described Fructus Zanthoxyli oil is: soybean oil is heated to 140～160 DEG C, puts into Chinese prickly ash, and oil soaks the Chinese prickly ash filtering out oil the inside for more than 10 days after squeezing can obtain Fructus Zanthoxyli oil.
4. the working method of a kind of local flavor agate coffee leaf according to claim 1, it is characterised in that: step 3. in, after dehydration, the water ratio of agate coffee blade is 50～60%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610000712.2A CN105661497B (en) | 2016-01-04 | 2016-01-04 | A kind of processing method of flavor maca leaf |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610000712.2A CN105661497B (en) | 2016-01-04 | 2016-01-04 | A kind of processing method of flavor maca leaf |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN105661497A true CN105661497A (en) | 2016-06-15 |
| CN105661497B CN105661497B (en) | 2018-07-27 |
Family
ID=56190106
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610000712.2A Active CN105661497B (en) | 2016-01-04 | 2016-01-04 | A kind of processing method of flavor maca leaf |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105661497B (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1742632A (en) * | 2005-09-26 | 2006-03-08 | 宋金格 | Sliced seasoning instant sporophyl and producing method |
| CN102669617A (en) * | 2012-06-17 | 2012-09-19 | 汪永辉 | Method for salting pumpkin leaves |
| CN103005400A (en) * | 2012-12-27 | 2013-04-03 | 广西恩度食品有限公司 | Preparation method of seasoned ready-to-eat lentinus edodes |
| CN105029280A (en) * | 2015-09-02 | 2015-11-11 | 安徽科技学院 | Making method for seasoned leaf mustard and okra |
-
2016
- 2016-01-04 CN CN201610000712.2A patent/CN105661497B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1742632A (en) * | 2005-09-26 | 2006-03-08 | 宋金格 | Sliced seasoning instant sporophyl and producing method |
| CN102669617A (en) * | 2012-06-17 | 2012-09-19 | 汪永辉 | Method for salting pumpkin leaves |
| CN103005400A (en) * | 2012-12-27 | 2013-04-03 | 广西恩度食品有限公司 | Preparation method of seasoned ready-to-eat lentinus edodes |
| CN105029280A (en) * | 2015-09-02 | 2015-11-11 | 安徽科技学院 | Making method for seasoned leaf mustard and okra |
Non-Patent Citations (2)
| Title |
|---|
| 段柯兆等: "《玛咖》", 31 October 2014 * |
| 邹礼根等: "《农产品加工副产物综合利用技术》", 31 March 2013 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105661497B (en) | 2018-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN102224936B (en) | Preparation method of cattle palm leisure food | |
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN103404812B (en) | Spicy and hot bamboo shoots and preparation method thereof | |
| CN103156155A (en) | Meaty tomato chili sauce and manufacturing method thereof | |
| CN103005303B (en) | Method for making health-care rice noodles | |
| CN103005482B (en) | Processing method of mushroom fragrance pork and mushroom fragrance pork | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN103284173A (en) | Method for preparing spicy rabbit meat product | |
| CN104757625A (en) | Dryness-moistening restlessness-relieving wine-flavor sesame paste and preparation method thereof | |
| CN104187762A (en) | A kind of processing method of skinned yak meat | |
| CN105962309A (en) | Deep sea fish sauce and preparation technology thereof | |
| CN105725158A (en) | Grilled fish stewing seasoning capable of removing fishiness | |
| CN105105167A (en) | Peculiar-flavor spicy pot of beef with tendons and skin and preparation method of peculiar-flavor spicy pot | |
| CN105146475A (en) | Nutritious spicy kelp sauce and preparation method thereof | |
| CN103238862A (en) | Preparation method of most spicy rabbit meat product | |
| KR102136600B1 (en) | The Manufacturing Method of Healthy Foods, presided over by Sea cucumber | |
| CN103251063A (en) | Preparation method of soy sauce flavor type rabbit meat product | |
| CN110463967A (en) | A kind of halogen gravy material and its halogen meat production method | |
| CN108077895A (en) | A kind of formula and processing method of ganoderma lucidum beef paste | |
| CN107279683A (en) | A kind of preparation method of dried beef | |
| CN101653267A (en) | Preparation method of instant pig ears food with filling | |
| CN104116066B (en) | Preparation method of lean meat soup oil | |
| CN105661497A (en) | Flavored maca leaf processing method | |
| CN105831652A (en) | Multi-flavored radix puerariae food and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |