CN103549307A - Preparation method for flavorful dried-ivy mosses sauce - Google Patents
Preparation method for flavorful dried-ivy mosses sauce Download PDFInfo
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- CN103549307A CN103549307A CN201310430711.8A CN201310430711A CN103549307A CN 103549307 A CN103549307 A CN 103549307A CN 201310430711 A CN201310430711 A CN 201310430711A CN 103549307 A CN103549307 A CN 103549307A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 241000195940 Bryophyta Species 0.000 title abstract 9
- 239000000843 powder Substances 0.000 claims abstract description 16
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 10
- 235000019634 flavors Nutrition 0.000 claims abstract description 10
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims abstract description 9
- 241001105098 Angelica keiskei Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 240000001659 Oldenlandia diffusa Species 0.000 claims abstract description 7
- 244000197580 Poria cocos Species 0.000 claims abstract description 7
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- UEDUENGHJMELGK-HYDKPPNVSA-N Stevioside Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@]12C(=C)C[C@@]3(C1)CC[C@@H]1[C@@](C)(CCC[C@]1([C@@H]3CC2)C)C(=O)O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)[C@@H]1O[C@H](CO)[C@@H](O)[C@H](O)[C@H]1O UEDUENGHJMELGK-HYDKPPNVSA-N 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 229940013618 stevioside Drugs 0.000 claims abstract description 7
- OHHNJQXIOPOJSC-UHFFFAOYSA-N stevioside Natural products CC1(CCCC2(C)C3(C)CCC4(CC3(CCC12C)CC4=C)OC5OC(CO)C(O)C(O)C5OC6OC(CO)C(O)C(O)C6O)C(=O)OC7OC(CO)C(O)C(O)C7O OHHNJQXIOPOJSC-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000019202 steviosides Nutrition 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000009569 green tea Nutrition 0.000 claims description 9
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 6
- 241001113925 Buddleja Species 0.000 claims description 6
- 244000304337 Cuminum cyminum Species 0.000 claims description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 6
- 108010010803 Gelatin Proteins 0.000 claims description 6
- 241000237502 Ostreidae Species 0.000 claims description 6
- 241001668545 Pascopyrum Species 0.000 claims description 6
- 206010049713 Tongue dry Diseases 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 229920000159 gelatin Polymers 0.000 claims description 6
- 239000008273 gelatin Substances 0.000 claims description 6
- 235000019322 gelatine Nutrition 0.000 claims description 6
- 235000011852 gelatine desserts Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000020636 oyster Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 3
- 235000007862 Capsicum baccatum Nutrition 0.000 claims description 3
- 239000006002 Pepper Substances 0.000 claims description 3
- 235000016761 Piper aduncum Nutrition 0.000 claims description 3
- 235000017804 Piper guineense Nutrition 0.000 claims description 3
- 235000008184 Piper nigrum Nutrition 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000001728 capsicum frutescens Substances 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000004611 garlic Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 239000008158 vegetable oil Substances 0.000 claims description 3
- 244000203593 Piper nigrum Species 0.000 claims 1
- 238000005728 strengthening Methods 0.000 abstract description 4
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 230000001093 anti-cancer Effects 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 244000237330 gutta percha tree Species 0.000 abstract 2
- 235000010485 konjac Nutrition 0.000 abstract 2
- 241000209137 Agropyron cristatum Species 0.000 abstract 1
- 241000628997 Flos Species 0.000 abstract 1
- 230000000844 anti-bacterial effect Effects 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 239000003292 glue Substances 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 210000004185 liver Anatomy 0.000 abstract 1
- 239000010773 plant oil Substances 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 210000002435 tendon Anatomy 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 241000722363 Piper Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000002839 antibiotic anticancer agent Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 235000015096 spirit Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L31/00—Edible extracts or preparations of fungi; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a preparation method for a flavorful dried-ivy mosses sauce. The flavorful dried-ivy mosses sauce is prepared from the following raw materials in parts by weight: 90-100 parts of dried ivy mosses, 60-80 parts of tomato, 5-9 parts of mushroom powder, 6-15 parts of a seasoner, 5-10 parts of lotus root starch, 4-8 parts of konjak, 2-3 parts of honeysuckle flower, 1-2 parts of agropyron cristatum, 1-2 parts of fig, 2-3 parts of angelica keiskei koidzumi, 2-3 parts of poria cocos, 1-2 parts of hedyotis diffusa, 1-2 parts of donkey-hide glue, 1-2 parts of flos buddlejae, 2-3 parts of eucommia ulmoides leaves, 3-8 parts of stevioside and proper amount of plant oil. The prepared flavorful dried-ivy mosses sauce is fresh, fragrant and mellow, is sour-sweet lightly-pungent in taste and unique in flavor, and is capable of increasing appetite; because the formula is added with beneficial components such as konjak and mushroom, the flavorful dried-ivy mosses sauce is abundant in nutrition and health value; because of added angelica keiskei koidzumi, the flavorful dried-ivy mosses sauce has the antibacterial anticancer efficacies; also because of added eucommia ulmoides leaves, the flavorful dried-ivy mosses sauce has the efficacies of nourishing liver, tonifying kidney and strengthening tendons and bones; and the flavorful dried-ivy mosses sauce is edible for various populations, and is capable of strengthening body, promoting digestion and strengthening stomach.
Description
Technical field
The preparation method that the present invention relates to the dry sauce of a kind of local flavor tongue, belongs to food processing technology field.
Background technology
Tongue is dry have stomach invigorating, Li Shui, clearing heat and detoxicating, suppress the functions such as fat-reducing, step-down, softening blood vessel.Normal food is promoted longevity, and instant can be stir-fried and eaten, pickled, sugared unstrained spirits, but all because single component limits its kind and taste.Seldom there is in the market the tongue of take to do as raw material and prepare local flavor pickles, the invention provides the preparation method of the dry sauce of a kind of local flavor tongue, enrich the dry kind of tongue and taste, meet the demand in market.
Summary of the invention
The object of the present invention is to provide the preparation method of the dry sauce of a kind of local flavor tongue.
The technical solution used in the present invention is as follows:
A preparation method for the dry sauce of local flavor tongue, comprises the following steps:
(1), take the raw material of following weight portion: tongue does 90-100, tomato 60-80, mushroom powder 5-9, flavoring 6-15, lotus root starch 5-10, konjaku 4-8, honeysuckle 2-3, wheatgrass 1-2, fig 1-2, Angelica Keiskei 2-3, Poria cocos 2-3, oldenlandia diffusa 1-2, donkey-hide gelatin 1-2, butterflybush flower 1-2, folium cortex eucommiae 2-3, stevioside 3-8, vegetable oil is appropriate;
(2), the dry peeling of tongue is cleaned to cook and dices air-dryly, enter oil cauldron stir-fry, add appropriate mashed garlic, bruised ginger, pepper powder, add water boil 5-10 minute after going out perfume (or spice), pull tongue dry granular out and drain;
(3), by honeysuckle, wheatgrass, fig, Angelica Keiskei, Poria cocos, oldenlandia diffusa, donkey-hide gelatin, butterflybush flower, folium cortex eucommiae boiling, filter and remove residue, obtains herb liquid;
(4), konjaku peeling is cleaned to stripping and slicing, tomato goes the base of a fruit to clean with konjaku piece to merge making beating, enter pot and add mushroom powder, lotus root starch, herb liquid to stir, be heated to 60-70 ℃, and stewing profit is to thick shape paste;
(5), thick shape paste, tongue dry granular, flavoring, stevioside are stirred, sealing and standing 1-2 days, sterilizing and get final product;
Described flavoring is made by following raw materials according: soy sauce 10-15, oyster sauce 10-20, chive 5-8, cumin powder 0.5-1, pimiento 15-20, green tea 5-8, water 100-120, first that water is boiled, green tea is put into water and is soaked, green tea goes out after juice, by chive, hot red pepper is peppery adds in tea, making beating, filters, stir with soy sauce, oyster sauce, cumin powder, slow fire infusion concentrates and get final product for 1-2 hour.
Beneficial effect of the present invention is:
Product of the present invention is bright aromatic strongly fragrant, and taste is sour-sweet micro-peppery, and unique flavor can increase appetite; Formula increases konjaku, mushroom beneficiating ingredient, and abundant nutrition health care is worth, and increased Angelica Keiskei has antibiotic anticancer effect simultaneously, and folium cortex eucommiae has the effect of liver-kidney tonifying, strengthening the muscles and bones, is applicable to various crowds edible, can hereby mend by force strong, food digesting stomach fortifying.
The specific embodiment
A preparation method for the dry sauce of local flavor tongue, comprises the following steps:
(1), take the raw material of following weight (jin): tongue is dry 100, tomato 60, mushroom powder 8, flavoring 15, lotus root starch 10, konjaku 8, honeysuckle 2, wheatgrass 1, fig, Angelica Keiskei 1, Poria cocos 2, oldenlandia diffusa 1, donkey-hide gelatin 2, butterflybush flower 1, folium cortex eucommiae 2, stevioside 8, vegetable oil are appropriate;
(2), the dry peeling of tongue is cleaned to cook and dices air-dryly, enter oil cauldron stir-fry, add appropriate mashed garlic, bruised ginger, pepper powder, add water boil 8 minutes after going out perfume (or spice), pull tongue dry granular out and drain;
(3), by honeysuckle, wheatgrass, fig, Angelica Keiskei, Poria cocos, oldenlandia diffusa, donkey-hide gelatin, butterflybush flower, folium cortex eucommiae boiling, filter and remove residue, obtains herb liquid;
(4), konjaku peeling is cleaned to stripping and slicing, tomato goes the base of a fruit to clean with konjaku piece to merge making beating, enter pot and add mushroom powder, lotus root starch, herb liquid to stir, be heated to 70 ℃, and stewing profit is to thick shape paste;
(5), thick shape paste, tongue dry granular, flavoring, stevioside are stirred, sealing and standing 2 days, sterilizing and get final product;
Described flavoring is made by following raw materials according: soy sauce 15, oyster sauce 20, chive 8, cumin powder 1, pimiento 20, green tea 8, water 120, first that water is boiled, green tea is put into water and is soaked, green tea goes out after juice, by chive, hot red pepper is peppery adds in tea, making beating, filters, stir with soy sauce, oyster sauce, cumin powder, slow fire infusion concentrates and get final product for 2 hours.
Claims (1)
1. a preparation method for the dry sauce of local flavor tongue, is characterized in that, comprises the following steps:
(1), take the raw material of following weight portion: tongue does 90-100, tomato 60-80, mushroom powder 5-9, flavoring 6-15, lotus root starch 5-10, konjaku 4-8, honeysuckle 2-3, wheatgrass 1-2, fig 1-2, Angelica Keiskei 2-3, Poria cocos 2-3, oldenlandia diffusa 1-2, donkey-hide gelatin 1-2, butterflybush flower 1-2, folium cortex eucommiae 2-3, stevioside 3-8, vegetable oil is appropriate;
(2), the dry peeling of tongue is cleaned to cook and dices air-dryly, enter oil cauldron stir-fry, add appropriate mashed garlic, bruised ginger, pepper powder, add water boil 5-10 minute after going out perfume (or spice), pull tongue dry granular out and drain;
(3), by honeysuckle, wheatgrass, fig, Angelica Keiskei, Poria cocos, oldenlandia diffusa, donkey-hide gelatin, butterflybush flower, folium cortex eucommiae boiling, filter and remove residue, obtains herb liquid;
(4), konjaku peeling is cleaned to stripping and slicing, tomato goes the base of a fruit to clean with konjaku piece to merge making beating, enter pot and add mushroom powder, lotus root starch, herb liquid to stir, be heated to 60-70 ℃, and stewing profit is to thick shape paste;
(5), thick shape paste, tongue dry granular, flavoring, stevioside are stirred, sealing and standing 1-2 days, sterilizing and get final product;
Described flavoring is made by following raw materials according: soy sauce 10-15, oyster sauce 10-20, chive 5-8, cumin powder 0.5-1, pimiento 15-20, green tea 5-8, water 100-120, first that water is boiled, green tea is put into water and is soaked, green tea goes out after juice, by chive, hot red pepper is peppery adds in tea, making beating, filters, stir with soy sauce, oyster sauce, cumin powder, slow fire infusion concentrates and get final product for 1-2 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310430711.8A CN103549307A (en) | 2013-09-22 | 2013-09-22 | Preparation method for flavorful dried-ivy mosses sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310430711.8A CN103549307A (en) | 2013-09-22 | 2013-09-22 | Preparation method for flavorful dried-ivy mosses sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549307A true CN103549307A (en) | 2014-02-05 |
Family
ID=50003814
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310430711.8A Pending CN103549307A (en) | 2013-09-22 | 2013-09-22 | Preparation method for flavorful dried-ivy mosses sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549307A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187469A (en) * | 2014-08-12 | 2014-12-10 | 舒城圣桂食品有限公司 | Flavored dried ballonflower and preparation method thereof |
| CN105124513A (en) * | 2015-08-17 | 2015-12-09 | 范丹华 | Fresh ginger flavoring agent |
| CN105795445A (en) * | 2016-03-11 | 2016-07-27 | 徐州工程学院 | Dried ballonflower minced pork sauce and production method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316200A (en) * | 2001-03-16 | 2001-10-10 | 付登喜 | Technology for producing dried flowering stalk vegetable |
| JP2005161584A (en) * | 2003-11-28 | 2005-06-23 | Kureha Chem Ind Co Ltd | Gas barrier laminated film |
| CN102550985A (en) * | 2010-12-22 | 2012-07-11 | 徐州启明食品科技有限责任公司 | Fragrant spicy ivy mosses and making method thereof |
| CN102813164A (en) * | 2012-08-02 | 2012-12-12 | 左营 | Processing method of flavored Lactuca sativa var. angustata |
| CN102907659A (en) * | 2012-10-11 | 2013-02-06 | 阜阳市事事缘食品有限责任公司 | Stomach-invigorating digestion-aiding watermelon jam and processing method thereof |
| CN103005387A (en) * | 2012-12-31 | 2013-04-03 | 徐州康来健食品有限公司 | Vegetable mushroom sauce formula and manufacturing process |
| CN103053971A (en) * | 2011-10-21 | 2013-04-24 | 刘少龙 | Preparing method of green bean sprout dried ballonflower |
-
2013
- 2013-09-22 CN CN201310430711.8A patent/CN103549307A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1316200A (en) * | 2001-03-16 | 2001-10-10 | 付登喜 | Technology for producing dried flowering stalk vegetable |
| JP2005161584A (en) * | 2003-11-28 | 2005-06-23 | Kureha Chem Ind Co Ltd | Gas barrier laminated film |
| CN102550985A (en) * | 2010-12-22 | 2012-07-11 | 徐州启明食品科技有限责任公司 | Fragrant spicy ivy mosses and making method thereof |
| CN103053971A (en) * | 2011-10-21 | 2013-04-24 | 刘少龙 | Preparing method of green bean sprout dried ballonflower |
| CN102813164A (en) * | 2012-08-02 | 2012-12-12 | 左营 | Processing method of flavored Lactuca sativa var. angustata |
| CN102907659A (en) * | 2012-10-11 | 2013-02-06 | 阜阳市事事缘食品有限责任公司 | Stomach-invigorating digestion-aiding watermelon jam and processing method thereof |
| CN103005387A (en) * | 2012-12-31 | 2013-04-03 | 徐州康来健食品有限公司 | Vegetable mushroom sauce formula and manufacturing process |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187469A (en) * | 2014-08-12 | 2014-12-10 | 舒城圣桂食品有限公司 | Flavored dried ballonflower and preparation method thereof |
| CN105124513A (en) * | 2015-08-17 | 2015-12-09 | 范丹华 | Fresh ginger flavoring agent |
| CN105795445A (en) * | 2016-03-11 | 2016-07-27 | 徐州工程学院 | Dried ballonflower minced pork sauce and production method thereof |
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