CN104921084A - 一种滋阴明目花粉辣椒酱及其制备方法 - Google Patents
一种滋阴明目花粉辣椒酱及其制备方法 Download PDFInfo
- Publication number
- CN104921084A CN104921084A CN201510291449.2A CN201510291449A CN104921084A CN 104921084 A CN104921084 A CN 104921084A CN 201510291449 A CN201510291449 A CN 201510291449A CN 104921084 A CN104921084 A CN 104921084A
- Authority
- CN
- China
- Prior art keywords
- parts
- solution
- pollen
- nourishing
- eyesight
- 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.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims description 7
- 240000004160 Capsicum annuum Species 0.000 title abstract 7
- 229920002472 Starch Polymers 0.000 claims abstract description 18
- 239000008107 starch Substances 0.000 claims abstract description 18
- 235000019698 starch Nutrition 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 14
- 230000004438 eyesight Effects 0.000 claims abstract description 11
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 10
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 10
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 10
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 10
- 239000011425 bamboo Substances 0.000 claims abstract description 10
- 241001113925 Buddleja Species 0.000 claims abstract description 9
- 241000405414 Rehmannia Species 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 4
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 27
- 235000015067 sauces Nutrition 0.000 claims description 20
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 9
- 239000000853 adhesive Substances 0.000 claims description 8
- 230000001070 adhesive effect Effects 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 244000194101 Ginkgo biloba Species 0.000 claims description 7
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 7
- 244000241838 Lycium barbarum Species 0.000 claims description 7
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 7
- 239000002253 acid Substances 0.000 claims description 7
- 150000008442 polyphenolic compounds Chemical class 0.000 claims description 7
- 235000013824 polyphenols Nutrition 0.000 claims description 7
- 239000007788 liquid Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 235000020265 peanut milk Nutrition 0.000 claims description 6
- 239000012286 potassium permanganate Substances 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 238000011049 filling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002562 thickening agent Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001681 protective effect Effects 0.000 abstract description 2
- 230000000638 stimulation Effects 0.000 abstract description 2
- 240000004922 Vigna radiata Species 0.000 abstract 3
- 235000010721 Vigna radiata var radiata Nutrition 0.000 abstract 3
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 abstract 3
- 244000241872 Lycium chinense Species 0.000 abstract 2
- 235000015468 Lycium chinense Nutrition 0.000 abstract 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 235000012041 food component Nutrition 0.000 abstract 1
- 210000001156 gastric mucosa Anatomy 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 6
- 241000207961 Sesamum Species 0.000 description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 239000003963 antioxidant agent Substances 0.000 description 4
- 235000006708 antioxidants Nutrition 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 230000003064 anti-oxidating effect Effects 0.000 description 3
- 230000003078 antioxidant effect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010006784 Burning sensation Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 206010070840 Gastrointestinal tract irritation Diseases 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- 210000000436 anus Anatomy 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000003020 moisturizing effect Effects 0.000 description 1
- 210000004877 mucosa Anatomy 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
本发明公开了一种滋阴明目花粉辣椒酱,由下列重量份的原料制成:红辣椒120-130、绿豆淀粉8-14、盐12-13、三花酒10-15、芝麻8-11、鲜笋14-16、米浆7-11、破壁油菜花粉7-9、密蒙花1-1.5、地黄叶1.5-2、枸杞0.7-1;本发明制得的辣椒酱香醇美味,最大程度保全了辣椒的营养成分,原料中添加有绿豆淀粉,糊化后可以在胃壁上形成一层保护膜,防止或减少辣椒对胃壁的直接刺激,保护胃黏膜;并通过密蒙花、地黄叶、枸杞等食材的添加,赋予了本发明清热养肝、补肾明目、滋阴润肤的保健功能。
Description
技术领域
本发明涉及一种保健鱼肉,尤其涉及一种滋阴明目花粉辣椒酱及其制备方法。
背景技术
红辣椒原产于中南美洲热带地区,明代传入中国。现中国各地均有生产,主要集中在湖南、湖北、江西、四川、重庆、云南、贵州等省份,四季均有供应。红辣椒含有丰富的维生素C和胡萝卜素,且具有解热镇痛、增加食欲、帮助消化、降脂减肥的食用功效。
为便于保存储藏,红辣椒常用来作酱。辣椒中维生素C的含量在蔬菜中居第一位,但是在制酱研磨中,随机械的搅动辣椒氧化更加明显,以及传统的加热浓缩法,使VC损失就更为严重了,同时辣椒酱在放置过程中随时间的延长VC也在不断的损失中。
辣椒酱虽然美味但食用过量会导致上火甚至危害人体健康,许多食用辣椒酱的消费者会出现肠道不适,尤其是初次食用或过量食用的消费者,会出现腹痛、拉肚、肛部灼烧感等症状。经研究,辣椒里面的辣椒素会剧烈刺激胃肠粘膜,能明显影响肠道发酵环境。辣椒素会引起肠道的不适。
发明内容
本发明克服了现有技术中的不足,提供了一种滋阴明目花粉辣椒酱及其制备方法。
本发明是通过以下技术方案实现的:
一种滋阴明目花粉辣椒酱,由下列重量份的原料制成:
红辣椒120-130、绿豆淀粉8-14、盐12-13、三花酒10-15、芝麻8-11、鲜笋14-16、米浆7-11、破壁油菜花粉7-9、密蒙花1-1.5、地黄叶1.5-2、枸杞0.7-1,0.015-0.02%的茶多酚溶液、0.015-0.02%的银杏叶提取物溶液、0.015-0.02%的植酸溶液、0.04-0.05%的KMnO4溶液、味精、五香粉适量;
所述的一种滋阴明目花粉辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将密蒙花、地黄叶、枸杞加5-6倍水浸提30-40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)挑选成熟、无损、大小较均匀的红辣椒,切去辣椒的根部,用适量KMnO4溶液清洗干净,并沥干水分,切成丁状待用;鲜笋洗净去杂切块,
(3)取适量茶多酚溶液、银杏叶提取物溶液、植酸溶液按1:1-2:5-6置于瓶中混合均匀,将切碎的红辣椒以及鲜笋块浸泡于混合液中,4-5分钟后滤得瓶中物料;
(4)将步骤(3)所得物料沥干后置于高速搅拌机中,再加入淘净的芝麻混合进行搅拌,得芝麻辣椒糊;
(5)用绿豆淀粉5-6倍体积的米浆将绿豆淀粉溶解,并加入味精、五香粉,充分化开后,小火加热混合液使淀粉糊化,得到浓稠状的调味液;
(6)将上述步骤所得各物料以及剩余各物料混合均匀,并共同至于低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
本发明的优点是:
本发明在辣椒酱内添加有糊化的绿豆淀粉,淀粉是由多个葡萄糖分子缩合而成的多糖聚合物,它可与胃酸作用,形成胶状液,附在胃壁上,形成一层保护膜,防止或减少辣椒酱对胃壁的直接刺激,保护胃黏膜;同时淀粉能增加调味料对辣椒酱的附着力,改善辣椒酱的色泽和味道;
本发明采用混合抗氧剂对原料进行处理,不同的抗氧化剂表现出不同的抗氧化特征,比如植酸溶液能使OH明显减少,植酸的特殊分子结构和作用使之具有较茶多酚、 银银杏叶提取物更强的抗氧化作用,但采用混合抗氧剂使之在辣椒酱的抗氧化作用中,可以互相弥补达到显著增效的目,使具有更强的抗氧化作用和对辣椒的VC的保护能力;本发明最后一部采用低温真空浓缩的方法,可以有效保护辣椒维生素C含量。
本发明制得的辣椒酱香醇美味,回味悠长,口感品质好,最大程度保全了辣椒的营养成分,并通过密蒙花、地黄叶、枸杞等食材的添加,赋予了本发明清热养肝、补肾明目、滋阴润肤的保健功能。
具体实施方式
下面结合实施例对本发明作进一步详细描述:
实施例1:
一种滋阴明目花粉辣椒酱,由下列重量份(斤)的原料制成:
红辣椒120、绿豆淀粉14、盐12、三花酒15、芝麻11、鲜笋16、米浆11、破壁油菜花粉9、密蒙花1.5、地黄叶2、枸杞1,0.02%的茶多酚溶液、0.02%的银杏叶提取物溶液、0.02%的植酸溶液、0.05%的KMnO4溶液、味精、五香粉适量;
所述的一种滋阴明目花粉辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将密蒙花、地黄叶、枸杞加6倍水浸提40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)挑选成熟、无损、大小较均匀的红辣椒,切去辣椒的根部,用适量KMnO4溶液清洗干净,并沥干水分,切成丁状待用;鲜笋洗净去杂切块,
(3)取适量茶多酚溶液、银杏叶提取物溶液、植酸溶液按1:1:6置于瓶中混合均匀,将切碎的红辣椒以及鲜笋块浸泡于混合液中,5分钟后滤得瓶中物料;
(4)将步骤(3)所得物料沥干后置于高速搅拌机中,再加入淘净的芝麻混合进行搅拌,得芝麻辣椒糊;
(5)用绿豆淀粉6倍体积的米浆将绿豆淀粉溶解,并加入味精、五香粉,充分化开后,小火加热混合液使淀粉糊化,得到浓稠状的调味液;
(6)将上述步骤所得各物料以及剩余各物料混合均匀,并共同至于低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
Claims (2)
1.一种滋阴明目花粉辣椒酱,其特征在于由下列重量份的原料制成:
红辣椒120-130、绿豆淀粉8-14、盐12-13、三花酒10-15、芝麻8-11、鲜笋14-16、米浆7-11、破壁油菜花粉7-9、密蒙花1-1.5、地黄叶1.5-2、枸杞0.7-1,0.015-0.02%的茶多酚溶液、0.015-0.02%的银杏叶提取物溶液、0.015-0.02%的植酸溶液、0.04-0.05%的KMnO4溶液、味精、五香粉适量。
2.根据权利要求1所述的一种滋阴明目花粉辣椒酱的制备方法,其特征在于包括以下步骤:
(1)将密蒙花、地黄叶、枸杞加5-6倍水浸提30-40分钟后虑得药液,将药液经喷雾干燥,得药粉;
(2)挑选成熟、无损、大小较均匀的红辣椒,切去辣椒的根部,用适量KMnO4溶液清洗干净,并沥干水分,切成丁状待用;鲜笋洗净去杂切块,
(3)取适量茶多酚溶液、银杏叶提取物溶液、植酸溶液按1:1-2:5-6置于瓶中混合均匀,将切碎的红辣椒以及鲜笋块浸泡于混合液中,4-5分钟后滤得瓶中物料;
(4)将步骤(3)所得物料沥干后置于高速搅拌机中,再加入淘净的芝麻混合进行搅拌,得芝麻辣椒糊;
(5)用绿豆淀粉5-6倍体积的米浆将绿豆淀粉溶解,并加入味精、五香粉,充分化开后,小火加热混合液使淀粉糊化,得到浓稠状的调味液;
(6)将上述步骤所得各物料以及剩余各物料混合均匀,并共同至于低温真空浓缩机中进行浓缩,最后进行密封灌装,即得。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510291449.2A CN104921084A (zh) | 2015-06-01 | 2015-06-01 | 一种滋阴明目花粉辣椒酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510291449.2A CN104921084A (zh) | 2015-06-01 | 2015-06-01 | 一种滋阴明目花粉辣椒酱及其制备方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN104921084A true CN104921084A (zh) | 2015-09-23 |
Family
ID=54108790
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510291449.2A Pending CN104921084A (zh) | 2015-06-01 | 2015-06-01 | 一种滋阴明目花粉辣椒酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104921084A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105795449A (zh) * | 2016-03-28 | 2016-07-27 | 倪志辉 | 一种开胃橄榄辣椒酱及其制备方法 |
CN105795448A (zh) * | 2016-03-28 | 2016-07-27 | 倪志辉 | 一种柚皮辣椒酱及其制备方法 |
CN105815748A (zh) * | 2016-03-28 | 2016-08-03 | 倪志辉 | 一种酸甜风味辣椒酱及其制备方法 |
Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103300335A (zh) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | 绿豆辣椒及其制作方法 |
CN103330188A (zh) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | 苹果辣椒酱及其制作方法 |
CN103494176A (zh) * | 2013-10-23 | 2014-01-08 | 黄龙干 | 一种保健性辣椒酱及其制备方法 |
CN103989138A (zh) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | 一种米香辣椒酱及其制备方法 |
CN104041793A (zh) * | 2014-05-19 | 2014-09-17 | 何群 | 一种米香辣椒酱及其制备方法 |
CN104381969A (zh) * | 2014-10-30 | 2015-03-04 | 张鹏 | 一种竹笋辣酱 |
-
2015
- 2015-06-01 CN CN201510291449.2A patent/CN104921084A/zh active Pending
Patent Citations (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103300335A (zh) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | 绿豆辣椒及其制作方法 |
CN103330188A (zh) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | 苹果辣椒酱及其制作方法 |
CN103494176A (zh) * | 2013-10-23 | 2014-01-08 | 黄龙干 | 一种保健性辣椒酱及其制备方法 |
CN103989138A (zh) * | 2014-04-21 | 2014-08-20 | 和县鸡笼山调味品有限责任公司 | 一种米香辣椒酱及其制备方法 |
CN104041793A (zh) * | 2014-05-19 | 2014-09-17 | 何群 | 一种米香辣椒酱及其制备方法 |
CN104381969A (zh) * | 2014-10-30 | 2015-03-04 | 张鹏 | 一种竹笋辣酱 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105795449A (zh) * | 2016-03-28 | 2016-07-27 | 倪志辉 | 一种开胃橄榄辣椒酱及其制备方法 |
CN105795448A (zh) * | 2016-03-28 | 2016-07-27 | 倪志辉 | 一种柚皮辣椒酱及其制备方法 |
CN105815748A (zh) * | 2016-03-28 | 2016-08-03 | 倪志辉 | 一种酸甜风味辣椒酱及其制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104921085A (zh) | 一种南五味子多味营养辣椒酱及其制备方法 | |
CN103891896B (zh) | 一种贡菊枸杞茶 | |
CN104223186A (zh) | 一种酒香乌枣银鱼干及其制备方法 | |
CN103892175B (zh) | 一种虾仁糯米糕 | |
CN102813102B (zh) | 一种冬瓜果冻及其制备方法 | |
CN104921088A (zh) | 一种养颜抗衰板栗辣椒酱及其制备方法 | |
CN104921079A (zh) | 一种鱼籽甘草麦香辣椒酱及其制备方法 | |
CN104921084A (zh) | 一种滋阴明目花粉辣椒酱及其制备方法 | |
CN103932117A (zh) | 一种雪梨润肺薯条及其制备方法 | |
CN103932153B (zh) | 一种甘蓝牛肉草莓酱 | |
CN104921086A (zh) | 一种润肺健脑清新莲藕辣椒酱及其制备方法 | |
CN103891835B (zh) | 一种芭蕉芋香蕉饼干及其制备方法 | |
CN104322747A (zh) | 一种苦丁降血压保健茶及其制作方法 | |
CN104256835A (zh) | 清热去火海带石斛固体饮料及其制备方法 | |
CN104026188A (zh) | 一种木耳牛肉饼干 | |
CN103749915B (zh) | 一种山楂平菇脯 | |
CN103932008B (zh) | 一种苦荞羊肉牛奶糕 | |
CN103783379A (zh) | 一种山药排骨粥 | |
CN104921087A (zh) | 一种虾米腰果安神辣椒酱及其制备方法 | |
CN105495392A (zh) | 一种糯米酒糟滋补全鸭 | |
CN103931855A (zh) | 一种柠檬肉松巧克力 | |
CN103932305A (zh) | 一种桂花板栗花生酱 | |
CN104921080A (zh) | 一种奶香果皮补血辣椒酱及其制备方法 | |
CN104921081A (zh) | 一种荷粉柠檬消食辣椒酱及其制备方法 | |
CN104921083A (zh) | 一种玉美人草本鸭血辣椒酱及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150923 |