CN104187899B - 一种健胃消食牛肉汤料及其加工方法 - Google Patents
一种健胃消食牛肉汤料及其加工方法 Download PDFInfo
- Publication number
- CN104187899B CN104187899B CN201410346770.1A CN201410346770A CN104187899B CN 104187899 B CN104187899 B CN 104187899B CN 201410346770 A CN201410346770 A CN 201410346770A CN 104187899 B CN104187899 B CN 104187899B
- Authority
- CN
- China
- Prior art keywords
- beef
- rice
- powder
- arrowhead
- digestion promoting
- 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.)
- Expired - Fee Related
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 42
- 230000029087 digestion Effects 0.000 title claims abstract description 16
- 230000001737 promoting effect Effects 0.000 title claims abstract description 16
- 210000002784 stomach Anatomy 0.000 title claims abstract description 16
- 238000005728 strengthening Methods 0.000 title claims abstract description 16
- 235000014347 soups Nutrition 0.000 title claims abstract description 14
- 238000003672 processing method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 26
- 240000007594 Oryza sativa Species 0.000 claims abstract description 20
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 20
- 235000009566 rice Nutrition 0.000 claims abstract description 20
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 16
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 16
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 16
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 16
- 235000021419 vinegar Nutrition 0.000 claims abstract description 15
- 239000000052 vinegar Substances 0.000 claims abstract description 15
- 239000000654 additive Substances 0.000 claims abstract description 12
- 230000000996 additive effect Effects 0.000 claims abstract description 12
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 241000255789 Bombyx mori Species 0.000 claims abstract description 8
- 241001279832 Briggsia Species 0.000 claims abstract description 8
- 241001546929 Campsis grandiflora Species 0.000 claims abstract description 8
- 235000006647 Eugenia jambos Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 244000087016 Syzygium jambos Species 0.000 claims abstract description 8
- 239000010495 camellia oil Substances 0.000 claims abstract description 8
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 5
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 4
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- HELXLJCILKEWJH-NCGAPWICSA-N rebaudioside A Chemical compound O([C@H]1[C@H](O)[C@@H](CO)O[C@H]([C@@H]1O[C@H]1[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O1)O)O[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 HELXLJCILKEWJH-NCGAPWICSA-N 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000012535 impurity Substances 0.000 claims description 11
- 238000004108 freeze drying Methods 0.000 claims description 10
- 239000008280 blood Substances 0.000 claims description 9
- 210000004369 blood Anatomy 0.000 claims description 9
- 239000008187 granular material Substances 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 claims description 7
- 235000019198 oils Nutrition 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 7
- 235000013599 spices Nutrition 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 244000144730 Amygdalus persica Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 244000077995 Coix lacryma jobi Species 0.000 claims description 6
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 235000006040 Prunus persica var persica Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 239000000706 filtrate Substances 0.000 claims description 4
- 238000007710 freezing Methods 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 4
- 239000002245 particle Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 230000007306 turnover Effects 0.000 claims description 4
- 240000001548 Camellia japonica Species 0.000 claims description 3
- 244000288157 Passiflora edulis Species 0.000 claims description 3
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 3
- 244000046146 Pueraria lobata Species 0.000 claims description 3
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000018597 common camellia Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 235000009508 confectionery Nutrition 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 3
- 239000002131 composite material Substances 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 235000000346 sugar 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L23/00—Soups; Sauces; Preparation or treatment thereof
- A23L23/10—Soup concentrates, e.g. powders or cakes
-
- 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
-
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Botany (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种健胃消食牛肉汤料及其加工方法,其由下述重量份的原料制成:海带微粉5-10、茴香嫩叶4-6、米胚芽粉10-15、慈菇8-10、凌霄花0.2-0.3、僵蚕0.2-0.3、栝楼根0.1-0.2、佛肚花0.2-0.3、蒲桃壳0.1-0.3、甜菊粉1-2、酸梅酱10-15、牛肉10-15、山药8-12、紫玉米10-15、蜂蜜8-10、米醋适量、山茶油60-80、食盐25-40、营养添加剂8-12。本发明制得的健胃消食牛肉汤料,酱香浓郁,口感细腻丝甜,风味独特,原料来源于天然物质,健康、安全,营养丰富,添加具有多种有益功能成分,协同作用,具有健胃消食的功效,促进人体消化吸收。
Description
技术领域
本发明涉及一种健胃消食牛肉汤料及其加工方法,属于食品加工技术领域。
背景技术
随着生活水平提高,人们在饮食方面不仅注重食品的营养成分,同时也对食品的感官味道要求更高,因此食品调味料行业随之发展起来。传统的调味料主要以盐、醋、酱油、糖等单一品种为主,而随着行业的发展,调味品呈现出明显向着产品多样化,复合天然化、营养健康化方向发展的趋势。肉酱是一种以肉类为主的调味品,目前市场上肉酱的品种风味都比较单一,不能满足消费者的需求。
发明内容
本发明的目的在于提供一种健胃消食牛肉汤料及其加工方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种健胃消食牛肉汤料,是由下述重量份的原料制成:
海带微粉5-10、茴香嫩叶4-6、米胚芽粉10-15、慈菇8-10、凌霄花0.2-0.3、僵蚕0.2-0.3、栝楼根0.1-0.2、佛肚花0.2-0.3、蒲桃壳0.1-0.3、甜菊粉1-2、酸梅酱10-15、牛肉10-15、山药8-12、紫玉米10-15、蜂蜜8-10、米醋适量、山茶油60-80、食盐25-40、营养添加剂8-12;
所述的营养添加剂由下述重量份的原料组成营养添加剂:牛血10-15、西番莲汁10-20、桃仁6-10、薏苡仁10-15、玫瑰花瓣粉5-8、荆条蜜8-10、米酒20-40、I+G2-4、松花粉3-6、葛粉8-12、茶花粉3-6、柠檬醋2-5、牡丹籽油6-8;
所述的营养添加剂的的加工方法为:a、将桃仁、薏苡仁分别除杂洗净烘干,加入牡丹籽油锅内炒制熟香,辗压磨制成粉,加入米酒及其他剩余粉体,搅拌均匀,文火焖蒸至稠糊状,冻干研磨成粉,得香仁粉;b、将新鲜牛血与柠檬醋搅拌均匀,隔水焖蒸至沸,加入其他剩余原料,不断搅拌至稠滑状,冷却冻干粉碎,得牛血粉,与香仁粉混合均匀,即可。
所述的健胃消食牛肉汤料的加工方法,包括下述步骤:
(1)、将慈姑、山药分别洗净去皮切片,放入米醋中浸泡15-30分钟,捞出沥干蒸制熟香,碾压成泥,得山药慈姑泥;
(2)、将凌霄花、僵蚕、栝楼根、佛肚花、蒲桃壳粉碎10-20目,加8-10倍水煎煮1-2小时,过滤去渣,滤液浓缩至膏状,得保健膏;
(3)、将牛肉除杂洗净切片,在沸水灼烫5-8分钟捞出沥干,将鲜嫩的茴香嫩叶、紫玉米分别除杂洗净冷冻破碎,与蜂蜜、保健膏搅拌至稠滑状,与牛肉片滚揉均匀,覆膜静置1-2小时,冻干破碎成颗粒,得牛肉颗粒;
(4)、将山茶油加热至4-6成熟,加入牛肉颗粒翻煎至酥脆捞出磨制成粉得牛肉粉,余油加入其他剩余原料隔水焖蒸至稠状,再与牛肉粉、山药慈姑泥搅拌均匀,灭菌、灌装,即可。
本发明的有益效果:
本发明制得的健胃消食牛肉汤料,酱香浓郁,口感细腻丝甜,风味独特,原料来源于天然物质,健康、安全,营养丰富,添加具有多种有益功能成分,协同作用,具有健胃消食的功效,促进人体消化吸收。
具体实施方式
一种健胃消食牛肉汤料,是由下述重量(斤)的原料制成:
海带微粉10、茴香嫩叶6、米胚芽粉15、慈菇10、凌霄花0.3、僵蚕0.3、栝楼根0.2、佛肚花0.3、蒲桃壳0.3、甜菊粉2、酸梅酱15、牛肉15、山药12、紫玉米15、蜂蜜10、米醋适量、山茶油80、食盐40、营养添加剂12;
所述的营养添加剂由下述重量(斤)的原料组成营养添加剂:牛血15、西番莲汁20、桃仁10、薏苡仁15、玫瑰花瓣粉8、荆条蜜10、米酒40、I+G3、松花粉5、葛粉12、茶花粉6、柠檬醋5、牡丹籽油8;
所述的营养添加剂的的加工方法为:a、将桃仁、薏苡仁分别除杂洗净烘干,加入牡丹籽油锅内炒制熟香,辗压磨制成粉,加入米酒及其他剩余粉体,搅拌均匀,文火焖蒸至稠糊状,冻干研磨成粉,得香仁粉;b、将新鲜牛血与柠檬醋搅拌均匀,隔水焖蒸至沸,加入其他剩余原料,不断搅拌至稠滑状,冷却冻干粉碎,得牛血粉,与香仁粉混合均匀,即可。
所述的健胃消食牛肉汤料的加工方法,包括下述步骤:
(1)、将慈姑、山药分别洗净去皮切片,放入米醋中浸泡20分钟,捞出沥干蒸制熟香,碾压成泥,得山药慈姑泥;
(2)、将凌霄花、僵蚕、栝楼根、佛肚花、蒲桃壳粉碎20目,加10倍水煎煮1-2小时,过滤去渣,滤液浓缩至膏状,得保健膏;
(3)、将牛肉除杂洗净切片,在沸水灼烫8分钟捞出沥干,将鲜嫩的茴香嫩叶、紫玉米分别除杂洗净冷冻破碎,与蜂蜜、保健膏搅拌至稠滑状,与牛肉片滚揉均匀,覆膜静置2小时,冻干破碎成颗粒,得牛肉颗粒;
(4)、将山茶油加热至6成熟,加入牛肉颗粒翻煎至酥脆捞出磨制成粉得牛肉粉,余油加入其他剩余原料隔水焖蒸至稠状,再与牛肉粉、山药慈姑泥搅拌均匀,灭菌、灌装,即可。
Claims (2)
1.一种健胃消食牛肉汤料,其特征在于,是由下述重量份的原料制成:
海带微粉5-10、茴香嫩叶4-6、米胚芽粉10-15、慈菇8-10、凌霄花0.2-0.3、僵蚕0.2-0.3、栝楼根0.1-0.2、佛肚花0.2-0.3、蒲桃壳0.1-0.3、甜菊粉1-2、酸梅酱10-15、牛肉10-15、山药8-12、紫玉米10-15、蜂蜜8-10、米醋适量、山茶油60-80、食盐25-40、营养添加剂8-12;
所述的营养添加剂由下述重量份的原料组成:牛血10-15、西番莲汁10-20、桃仁6-10、薏苡仁10-15、玫瑰花瓣粉5-8、荆条蜜8-10、米酒20-40、I+G2-4、松花粉3-6、葛粉8-12、茶花粉3-6、柠檬醋2-5、牡丹籽油6-8;
所述的营养添加剂的加工方法为:a、将桃仁、薏苡仁分别除杂洗净烘干,加入牡丹籽油锅内炒制熟香,辗压磨制成粉,加入米酒及其他剩余粉体,搅拌均匀,文火焖蒸至稠糊状,冻干研磨成粉,得香仁粉;b、将新鲜牛血与柠檬醋搅拌均匀,隔水焖蒸至沸,加入其他剩余原料,不断搅拌至稠滑状,冷却冻干粉碎,得牛血粉,与香仁粉混合均匀,即可;
所述健胃消食牛肉汤料由下述步骤加工制得:
1)、将慈姑、山药分别洗净去皮切片,放入米醋中浸泡15-30分钟,捞出沥干蒸制熟香,碾压成泥,得山药慈姑泥;
2)、将凌霄花、僵蚕、栝楼根、佛肚花、蒲桃壳粉碎10-20目,加8-10倍水煎煮1-2小时,过滤去渣,滤液浓缩至膏状,得保健膏;
3)、将牛肉除杂洗净切片,在沸水灼烫5-8分钟捞出沥干,将鲜嫩的茴香嫩叶、紫玉米分别除杂洗净冷冻破碎,与蜂蜜、保健膏搅拌至稠滑状,与牛肉片滚揉均匀,覆膜静置1-2小时,冻干破碎成颗粒,得牛肉颗粒;
4)、将山茶油加热至4-6成熟,加入牛肉颗粒翻煎至酥脆捞出磨制成粉得牛肉粉,余油加入其他剩余原料隔水焖蒸至稠状,再与牛肉粉、山药慈姑泥搅拌均匀,灭菌、灌装,即可。
2.一种如权利要求1所述的健胃消食牛肉汤料的加工方法,其特征在于包括下述步骤:
(1)、将慈姑、山药分别洗净去皮切片,放入米醋中浸泡15-30分钟,捞出沥干蒸制熟香,碾压成泥,得山药慈姑泥;
(2)、将凌霄花、僵蚕、栝楼根、佛肚花、蒲桃壳粉碎10-20目,加8-10倍水煎煮1-2小时,过滤去渣,滤液浓缩至膏状,得保健膏;
(3)、将牛肉除杂洗净切片,在沸水灼烫5-8分钟捞出沥干,将鲜嫩的茴香嫩叶、紫玉米分别除杂洗净冷冻破碎,与蜂蜜、保健膏搅拌至稠滑状,与牛肉片滚揉均匀,覆膜静置1-2小时,冻干破碎成颗粒,得牛肉颗粒;
(4)、将山茶油加热至4-6成熟,加入牛肉颗粒翻煎至酥脆捞出磨制成粉得牛肉粉,余油加入其他剩余原料隔水焖蒸至稠状,再与牛肉粉、山药慈姑泥搅拌均匀,灭菌、灌装,即可。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410346770.1A CN104187899B (zh) | 2014-07-21 | 2014-07-21 | 一种健胃消食牛肉汤料及其加工方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410346770.1A CN104187899B (zh) | 2014-07-21 | 2014-07-21 | 一种健胃消食牛肉汤料及其加工方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104187899A CN104187899A (zh) | 2014-12-10 |
CN104187899B true CN104187899B (zh) | 2016-02-17 |
Family
ID=52073414
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410346770.1A Expired - Fee Related CN104187899B (zh) | 2014-07-21 | 2014-07-21 | 一种健胃消食牛肉汤料及其加工方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104187899B (zh) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104856140A (zh) * | 2015-05-21 | 2015-08-26 | 阜阳九珍食品有限公司 | 一种香菇鸡鲜汤料及其加工方法 |
CN104997081A (zh) * | 2015-06-24 | 2015-10-28 | 淮南市牛肉汤研究所 | 一种牛肉汤用提鲜粉及其制作工艺 |
CN104939187A (zh) * | 2015-06-29 | 2015-09-30 | 广西健宝石斛有限责任公司 | 一种健脾养胃的汤料及其制作方法 |
Family Cites Families (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1875762A (zh) * | 2006-07-18 | 2006-12-13 | 吴京红 | 牛肉汤保健调料 |
CN101138423A (zh) * | 2007-08-09 | 2008-03-12 | 于洪文 | 药膳牛肉 |
CN102657346A (zh) * | 2012-05-06 | 2012-09-12 | 杨文宇 | 含氨基酸多肽、药膳食补颗粒和肉粒的养生保健汤 |
CN103478788A (zh) * | 2012-06-11 | 2014-01-01 | 王成高 | 一种益肾养生汤调料的制备方法 |
CN102763861B (zh) * | 2012-06-28 | 2014-03-26 | 蚌埠市丰牧牛羊肉制品有限责任公司 | 一种清炖枸杞保健牛腩及其加工方法 |
CN103053980A (zh) * | 2012-12-24 | 2013-04-24 | 林南 | 一种汤料的调料包 |
-
2014
- 2014-07-21 CN CN201410346770.1A patent/CN104187899B/zh not_active Expired - Fee Related
Also Published As
Publication number | Publication date |
---|---|
CN104187899A (zh) | 2014-12-10 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103948120B (zh) | 一种番石榴果味醋饮料及其加工方法 | |
CN104207071A (zh) | 一种鱿鱼酱香调味粉及其加工方法 | |
CN104207103A (zh) | 一种红油香辣牛肉酱及其加工方法 | |
CN104256515A (zh) | 一种猪骨沙茶酱及其加工方法 | |
CN104187540B (zh) | 一种牛肉风味调料粉及其加工方法 | |
CN104187899B (zh) | 一种健胃消食牛肉汤料及其加工方法 | |
CN103999918A (zh) | 一种红豆薏米饼干及其加工方法 | |
CN104397270A (zh) | 一种苹果花补血明目保健茶及其制备方法 | |
CN104397627A (zh) | 一种富含地瓜叶的消食保健地瓜干及其加工方法 | |
CN104206972A (zh) | 一种薄荷枣味糯米粉及其加工方法 | |
CN104187301A (zh) | 一种养生肉香糯米粉及其加工方法 | |
CN104431884A (zh) | 一种消食保健的地瓜干及其加工方法 | |
CN104187307A (zh) | 一种花香营养糯米粉及其加工方法 | |
CN104305235A (zh) | 一种香辣羊肉粒及其加工方法 | |
CN104856140A (zh) | 一种香菇鸡鲜汤料及其加工方法 | |
CN104187573B (zh) | 一种浓缩番茄海虹酱及其加工方法 | |
CN104886522A (zh) | 一种天然海鲜调味粉及其加工方法 | |
CN104223161A (zh) | 一种辣子鸡风味营养调味粉及其加工方法 | |
CN104783077A (zh) | 一种肉松酥脆风味蚕豆及其制备方法 | |
CN104473195A (zh) | 一种五香猪蹄及其加工方法 | |
CN104921060A (zh) | 一种牛肉面浓缩酱及其加工方法 | |
CN104397093A (zh) | 一种舒筋益气蛋黄紫薯片及其制备方法 | |
CN104256292A (zh) | 一种富钙壮骨营养保健米及其制备方法 | |
KR101417743B1 (ko) | 발아찰현미를 함유하는 죽 조성물 및 그 제조방법 | |
CN107927527A (zh) | 一种即食南瓜干的制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160217 |