CN105011097A - Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof - Google Patents
Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof Download PDFInfo
- Publication number
- CN105011097A CN105011097A CN201510376121.0A CN201510376121A CN105011097A CN 105011097 A CN105011097 A CN 105011097A CN 201510376121 A CN201510376121 A CN 201510376121A CN 105011097 A CN105011097 A CN 105011097A
- Authority
- CN
- China
- Prior art keywords
- parts
- minute
- juice
- milk powder
- ginger
- 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
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 38
- 235000008397 ginger Nutrition 0.000 title claims abstract description 38
- 239000000843 powder Substances 0.000 title claims abstract description 24
- 239000008267 milk Substances 0.000 title claims abstract description 18
- 210000004080 milk Anatomy 0.000 title claims abstract description 18
- 235000013336 milk Nutrition 0.000 title claims abstract description 18
- 235000015067 sauces Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000009508 confectionery Nutrition 0.000 title abstract 2
- 241000234314 Zingiber Species 0.000 title description 24
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 30
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 30
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 30
- 239000011425 bamboo Substances 0.000 claims abstract description 30
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 14
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 244000219416 Hypericum japonicum Species 0.000 claims abstract description 8
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 235000001543 Corylus americana Nutrition 0.000 claims abstract description 7
- 235000007466 Corylus avellana Nutrition 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 7
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 7
- 235000019674 grape juice Nutrition 0.000 claims abstract description 7
- 244000241872 Lycium chinense Species 0.000 claims abstract description 4
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 4
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 4
- 240000009226 Corylus americana Species 0.000 claims abstract 3
- 241001330002 Bambuseae Species 0.000 claims description 28
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 13
- 239000003814 drug Substances 0.000 claims description 13
- 235000013305 food Nutrition 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 10
- 239000000654 additive Substances 0.000 claims description 10
- 230000000996 additive effect Effects 0.000 claims description 10
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 241001412627 Adenophora liliifolia Species 0.000 claims description 7
- 241000756943 Codonopsis Species 0.000 claims description 7
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 6
- 239000000428 dust Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000973497 Siphonognathus argyrophanes Species 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004804 winding Methods 0.000 claims description 3
- 244000170916 Paeonia officinalis Species 0.000 claims 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 2
- 244000082204 Phyllostachys viridis Species 0.000 abstract 2
- 235000007685 Pleurotus columbinus Nutrition 0.000 abstract 2
- 240000001462 Pleurotus ostreatus Species 0.000 abstract 2
- 235000001603 Pleurotus ostreatus Nutrition 0.000 abstract 2
- 241001633574 Adenophora stricta Species 0.000 abstract 1
- 240000002768 Alpinia galanga Species 0.000 abstract 1
- 235000006887 Alpinia galanga Nutrition 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 244000236658 Paeonia lactiflora Species 0.000 abstract 1
- 235000008598 Paeonia lactiflora Nutrition 0.000 abstract 1
- 241001295692 Pyracantha fortuneana Species 0.000 abstract 1
- 241000220317 Rosa Species 0.000 abstract 1
- 241001247821 Ziziphus Species 0.000 abstract 1
- 235000015872 dietary supplement Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 235000021018 plums Nutrition 0.000 abstract 1
- 239000002002 slurry Substances 0.000 abstract 1
- 239000001841 zingiber officinale Substances 0.000 abstract 1
- 241000736199 Paeonia Species 0.000 description 9
- 241000723382 Corylus Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035900 sweating Effects 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
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses a sour and sweet green plum and milk powder fresh ginger sauce which is prepared from the following raw materials in parts by weight: 20-21 parts of alpinia galanga, 2-3 parts of zingiber officinale, 4-6 parts of nutritional additives, 3-4 parts of dried green plums, 2-3 parts of milk powder, 5-6 parts of Chinese wolfberry fruits, 13-15 parts of celery slurry juice, 2-4 parts of rice cakes, 13-14 parts of grape juice, 2-3 parts of candied jujubes, 3-4 parts of pleurotus ostreatus, 12-13 parts of fresh pyracantha fortuneana, 8-9 parts of rose petals, 8-9 parts of hazelnut kernels, 1-2 parts of codonopsis pilosula, 2-3 parts of adenophora stricta, 0.5-1 part of hypericum japonicum, 1.4-2 parts of paeonia lactiflora, 7-8 parts of salty radishes, and 4-5 parts of bamboo shoot shells. The fresh ginger sauce is mellow and delicious in taste, and is instant and convenient. The dried green plum and pleurotus ostreatus ingredients are added in the recipe to enrich nutrients. Especially the distinctive nutritional supplement preparation technology not only maintains the nutrition of raw materials intact, but also absorbs the essence of bamboo shoot juice and adjusts the mouthfeel of the sauce.
Description
Technical field
The present invention relates to a kind of health-care sauce, particularly relate to a kind of sour-sweet green plum milk powder ginger sauce and preparation method thereof.
Background technology
Ginger, has another name called ginger, hundred peppery clouds, has the taste of pungent fragrance, is common seasoning food materials.The plantation of ginger originates from China, and what late autumn gathered in the crops is old ginger.Ginger has enhancing blood circulation, stimulation gastric secretion, excited stomach, promotes digestion, orectic effect, so add a small amount of ginger when making dish, very welcome.Due to Jiang Xingwen, so sweating of can dispeling cold, as everyone knows, hot ginger decoction is beverage of well dispeling cold.In addition, ginger can also kill oral bacteria, treatment halitosis and periodontitis; Ginger also has good antioxidation, has certain curative effect to elimination senile plaque expelling.
Ginger is generally pickled edible, but because composition mouthfeel is single, edible is not extensive especially, simultaneously along with the raising of people's living standard, catering industry is towards the future development integrating mouthfeel, health, health care, and therefore high nutrition and the ginger byproduct with certain health care become the theme of person skilled research.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of sour-sweet green plum milk powder ginger sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of sour-sweet green plum milk powder ginger sauce, be made up of the raw material of following weight portion:
South ginger 20-21, old ginger 2-3, nourishing additive agent 4-6, green prune 3-4, milk powder 2-3, fruit of Chinese wolfberry 5-6, celery juice 13-15, rice cake 2-4, grape juice 13-14, candied date 2-3, flat mushroom 3-4, fresh Rocket ram jet 12-13, roseleaf 8-9, hazelnut kernel 3-4, Radix Codonopsis 1-2, the root of straight ladybell 2-3, hypericum japonicum 0.5-1, Chinese herbaceous peony 1.4-2, salty radish 7-8, bamboo shoot shell 4-5;
Described nourishing additive agent is made up of following raw materials in part by weight:
Root of herbaceous peony 1.4-1.6, Radix Astragali 1.3-1.8, reed rhizome 2.1-2.4, Bai Zhi 2-2.5, mutton 60-70, oat 15-20, five-spice powder 8-9, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7-9 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 10-12 minute, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice again and fumigate 20-25 minute, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 18-20 minute, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
The preparation method of described a kind of sour-sweet green plum milk powder ginger sauce, comprises the following steps:
(1) by concentrated after the Chinese herbal medicine 7-8 times floodings such as the Radix Codonopsis of described weight portion, the root of straight ladybell, hypericum japonicum, Chinese herbaceous peony, bamboo shoot shell, obtain Chinese medicine juice, cool stand-by;
(2) candied date, flat mushroom, the mixing of fresh Rocket ram jet are placed in mixer and stir into pasty state, stand-by;
(3) rice cake is placed on food steamer, fumigates 10-12 minute with celery juice, takes out rice cake, and with the old ginger hybrid slicing of peeling, then pour Chinese medicine juice, green prune, roseleaf mixing decoction 10-15 minute into, filter to obtain rice cake, green prune, mixing chopping is stand-by;
(4) salty radish is diced, and mixes to be placed in pot and to decoct 10-15 minute with hazelnut kernel, bamboo shoot shell, grape juice, takes out material in pot, removes bamboo shoot shell, enters to coil stand-by; South ginger cleans peeling chopping, admixes the mixture that nourishing additive agent, milk powder and candied date flat mushroom are stuck with paste, is placed in water proof on food steamer and fumigates 20-22 minute, stand-by;
(5) pour in pot by step (3), (4) gained mixing of materials, add appropriate water, hot plate and add leftover materials to thickness, little fire continues heating 10-15 minute, to obtain final product.
Advantage of the present invention is:
Ginger sauce sweet-smelling of the present invention is delicious, instant; Add green prune, flat mushroom composition in formula, abundant nutrition composition, be especially the preparation technology of its nourishing additive agent uniqueness, both kept the nutrition of raw material to stand intact, absorbed bamboo juice elite again, have adjusted the mouthfeel of sauce; Add the traditional Chinese medicine ingredients such as hypericum japonicum, Chinese herbaceous peony, Radix Codonopsis, clearing heat and detoxicating, invigorating qi for tranquilization, the root of straight ladybell replenishing the vital essence and removing heat, ginger is supporing yang, tonifying both YIN and YANG, useful health simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of sour-sweet green plum milk powder ginger sauce, be made up of the raw material of following weight portion (jin):
South ginger 21, old ginger 2, nourishing additive agent 4, green prune 3, milk powder 2, the fruit of Chinese wolfberry 6, celery juice 13, rice cake 2, grape juice 14, candied date 2, flat mushroom 3, fresh Rocket ram jet 13, roseleaf 9, hazelnut kernel 3, Radix Codonopsis 2, the root of straight ladybell 2, hypericum japonicum 0.5, Chinese herbaceous peony 1.4, salty radish 8, bamboo shoot shell 4;
Described nourishing additive agent is made up of following raw materials in part by weight:
The root of herbaceous peony 1.6, the Radix Astragali 1.8, reed rhizome 2.4, Bai Zhi 2.5, mutton 60, oat 15, five-spice powder 8, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 12 minutes, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice more stifling 25 minutes, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 20 minutes, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
A preparation method for sour-sweet green plum milk powder ginger sauce, is characterized in that comprising the following steps:
(1) Chinese herbal medicines such as the Radix Codonopsis of described weight portion, the root of straight ladybell, hypericum japonicum, Chinese herbaceous peony, bamboo shoot shell are concentrated with after 7 times of floodings, obtain Chinese medicine juice, cool stand-by;
(2) candied date, flat mushroom, the mixing of fresh Rocket ram jet are placed in mixer and stir into pasty state, stand-by;
(3) rice cake is placed on food steamer, with celery juice stifling 12 minutes, takes out rice cake, and with the old ginger hybrid slicing of peeling, then pour Chinese medicine juice, green prune, roseleaf mixing decoction 15 minutes into, filter to obtain rice cake, green prune, mixing is shredded stand-by;
(4) salty radish is diced, and mixes to be placed in pot and to decoct 15 minutes with hazelnut kernel, bamboo shoot shell, grape juice, takes out material in pot, removes bamboo shoot shell, enters to coil stand-by; South ginger cleans peeling chopping, admixes the mixture that nourishing additive agent, milk powder and candied date flat mushroom are stuck with paste, and is placed in water proof on food steamer and fumigates 22 minutes, stand-by;
(5) pour in pot by step (3), (4) gained mixing of materials, add appropriate water, hot plate and add leftover materials to thickness, little fire continues heating 15 minutes, to obtain final product.
Claims (2)
1. a sour-sweet green plum milk powder ginger sauce, is characterized in that being made up of the raw material of following weight portion:
South ginger 20-21, old ginger 2-3, nourishing additive agent 4-6, green prune 3-4, milk powder 2-3, fruit of Chinese wolfberry 5-6, celery juice 13-15, rice cake 2-4, grape juice 13-14, candied date 2-3, flat mushroom 3-4, fresh Rocket ram jet 12-13, roseleaf 8-9, hazelnut kernel 3-4, Radix Codonopsis 1-2, the root of straight ladybell 2-3, hypericum japonicum 0.5-1, Chinese herbaceous peony 1.4-2, salty radish 7-8, bamboo shoot shell 4-5;
Described nourishing additive agent is made up of following raw materials in part by weight:
Root of herbaceous peony 1.4-1.6, Radix Astragali 1.3-1.8, reed rhizome 2.1-2.4, Bai Zhi 2-2.5, mutton 60-70, oat 15-20, five-spice powder 8-9, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7-9 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 10-12 minute, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice again and fumigate 20-25 minute, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 18-20 minute, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
2. the preparation method of a kind of sour-sweet green plum milk powder ginger sauce according to claim 1, is characterized in that comprising the following steps:
(1) by concentrated after the Chinese herbal medicine 7-8 times floodings such as the Radix Codonopsis of described weight portion, the root of straight ladybell, hypericum japonicum, Chinese herbaceous peony, bamboo shoot shell, obtain Chinese medicine juice, cool stand-by;
(2) candied date, flat mushroom, the mixing of fresh Rocket ram jet are placed in mixer and stir into pasty state, stand-by;
(3) rice cake is placed on food steamer, fumigates 10-12 minute with celery juice, takes out rice cake, and with the old ginger hybrid slicing of peeling, then pour Chinese medicine juice, green prune, roseleaf mixing decoction 10-15 minute into, filter to obtain rice cake, green prune, mixing chopping is stand-by;
(4) salty radish is diced, and mixes to be placed in pot and to decoct 10-15 minute with hazelnut kernel, bamboo shoot shell, grape juice, takes out material in pot, removes bamboo shoot shell, enters to coil stand-by; South ginger cleans peeling chopping, admixes the mixture that nourishing additive agent, milk powder and candied date flat mushroom are stuck with paste, is placed in water proof on food steamer and fumigates 20-22 minute, stand-by;
(5) pour in pot by step (3), (4) gained mixing of materials, add appropriate water, hot plate and add leftover materials to thickness, little fire continues heating 10-15 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376121.0A CN105011097A (en) | 2015-06-27 | 2015-06-27 | Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376121.0A CN105011097A (en) | 2015-06-27 | 2015-06-27 | Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011097A true CN105011097A (en) | 2015-11-04 |
Family
ID=54401706
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510376121.0A Pending CN105011097A (en) | 2015-06-27 | 2015-06-27 | Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011097A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112006269A (en) * | 2020-09-27 | 2020-12-01 | 珠海市一品生物科技有限公司 | Preparation method of small yellow ginger sauce |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN103689535A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Mushroom beef sauce and preparation method thereof |
| CN103704730A (en) * | 2013-12-04 | 2014-04-09 | 方义春 | Quick-fried chili donkey meat sauce and preparation method thereof |
| CN103766851A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Processing method for thick chilli sauce |
| CN103932302A (en) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | Red jujube blood enriching peanut butter |
| CN104304850A (en) * | 2014-10-14 | 2015-01-28 | 李文霞 | Waxberry corn fruit/vegetable sauce and making method thereof |
-
2015
- 2015-06-27 CN CN201510376121.0A patent/CN105011097A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN103766851A (en) * | 2012-10-20 | 2014-05-07 | 唐昌犬 | Processing method for thick chilli sauce |
| CN103689535A (en) * | 2013-12-04 | 2014-04-02 | 丁于萍 | Mushroom beef sauce and preparation method thereof |
| CN103704730A (en) * | 2013-12-04 | 2014-04-09 | 方义春 | Quick-fried chili donkey meat sauce and preparation method thereof |
| CN103932302A (en) * | 2014-04-14 | 2014-07-23 | 合肥市龙乐食品有限公司 | Red jujube blood enriching peanut butter |
| CN104304850A (en) * | 2014-10-14 | 2015-01-28 | 李文霞 | Waxberry corn fruit/vegetable sauce and making method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨万祥等: "《家庭自制美味辣酱》", 31 March 2009 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112006269A (en) * | 2020-09-27 | 2020-12-01 | 珠海市一品生物科技有限公司 | Preparation method of small yellow ginger sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN104719868A (en) | Qi-regulating and liver-tonifying delicious chilli sauce and preparation method thereof | |
| CN104305290A (en) | Rib-flavored nutritious roast duck and preparation method thereof | |
| CN104222821A (en) | Freshwater mussel meat-lotus root seasoning for instant noodles | |
| CN103919002B (en) | Pastry suitable for eating in summer | |
| CN104783138A (en) | Lung-benefiting spicy crab roe sauce and preparation method thereof | |
| CN104054882A (en) | Hot-candied smoked plum and mung bean cake and preparation method thereof | |
| CN104783137A (en) | Dried fruit fish roe chili sauce and preparation method thereof | |
| CN104366243A (en) | Beer and shrimp meat steamed stuffed bun and preparation method thereof | |
| CN104996978A (en) | Wine-flavored kaempferiae sauce capable of improving eyesight and preparation method of kaempferiae sauce | |
| CN104041794A (en) | Health care vegetable sauce and preparation method thereof | |
| CN103891835B (en) | Cookie made of canna edulis ker and bananas and making method thereof | |
| CN104187366A (en) | Papaw/donkey-hide gelatin healthcare salty fine dried noodles and preparing method thereof | |
| CN104106612A (en) | Nutrition snakegourd fruit seed flaky pastry and preparing method thereof | |
| CN104026188A (en) | Fungus-beef biscuit | |
| CN104366206A (en) | Blue algae pastry capable of clearing liver and improving vision and preparation method of blue algae pastry capable of clearing liver and improving vision | |
| CN104431747A (en) | Sea sedge flour with capability of improving immunity | |
| CN105011097A (en) | Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof | |
| CN104054883A (en) | Hot-candied red date and green bean cake and preparation method thereof | |
| CN105011109A (en) | Donkey-hide gelatin blood-activating red bean ginger sauce and preparation method thereof | |
| CN104054832A (en) | Mushroom fresh milk bean curd and preparation method thereof | |
| CN103229919A (en) | Method for making longan jam | |
| CN105011099A (en) | Ginger and bamboo shoot spicy-hot sauce and preparation method thereof | |
| CN105011104A (en) | Lung-moistening seafood and ginger sauce and preparation method thereof | |
| CN105011106A (en) | Old ginger sauce capable of moistening dryness and beautifying faces and preparation method of old ginger sauce |
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 |
Application publication date: 20151104 |
|
| RJ01 | Rejection of invention patent application after publication |