CN105249412A - 一种佛手瓜保健酱油的制作方法 - Google Patents
一种佛手瓜保健酱油的制作方法 Download PDFInfo
- Publication number
- CN105249412A CN105249412A CN201510669317.9A CN201510669317A CN105249412A CN 105249412 A CN105249412 A CN 105249412A CN 201510669317 A CN201510669317 A CN 201510669317A CN 105249412 A CN105249412 A CN 105249412A
- Authority
- CN
- China
- Prior art keywords
- chocho
- days
- sauce
- soy sauce
- melon
- 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
- 235000019095 Sechium edule Nutrition 0.000 title claims abstract description 41
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 6
- 230000036541 health Effects 0.000 title abstract description 5
- 240000007660 Sechium edule Species 0.000 title abstract 3
- 235000015067 sauces Nutrition 0.000 claims abstract description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 240000005265 Lupinus mutabilis Species 0.000 claims description 38
- 235000008755 Lupinus mutabilis Nutrition 0.000 claims description 38
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 claims description 23
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 claims description 22
- 238000000855 fermentation Methods 0.000 claims description 14
- 230000004151 fermentation Effects 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 12
- 238000009835 boiling Methods 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 6
- 235000013305 food Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 241000381142 Pachydermia Species 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000006243 chemical reaction Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 230000007480 spreading Effects 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 3
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 3
- 239000001630 malic acid Substances 0.000 claims description 3
- 235000011090 malic acid Nutrition 0.000 claims description 3
- 240000002943 Elettaria cardamomum Species 0.000 claims description 2
- 240000007594 Oryza sativa Species 0.000 claims description 2
- 235000007164 Oryza sativa Nutrition 0.000 claims description 2
- 244000223014 Syzygium aromaticum Species 0.000 claims description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 2
- 235000021307 Triticum Nutrition 0.000 claims description 2
- 244000098338 Triticum aestivum Species 0.000 claims description 2
- 235000005300 cardamomo Nutrition 0.000 claims description 2
- 239000000843 powder Substances 0.000 claims description 2
- 230000008569 process Effects 0.000 claims description 2
- 235000009566 rice Nutrition 0.000 claims description 2
- 235000021419 vinegar Nutrition 0.000 claims description 2
- 239000000052 vinegar Substances 0.000 claims description 2
- 238000004383 yellowing Methods 0.000 claims description 2
- 244000241257 Cucumis melo Species 0.000 claims 4
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 235000004213 low-fat Nutrition 0.000 abstract description 2
- 210000004204 blood vessel Anatomy 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 241000219112 Cucumis Species 0.000 description 19
- 235000013399 edible fruits Nutrition 0.000 description 4
- 240000009023 Myrrhis odorata Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 244000020518 Carthamus tinctorius Species 0.000 description 2
- 235000003255 Carthamus tinctorius Nutrition 0.000 description 2
- 235000007516 Chrysanthemum Nutrition 0.000 description 2
- 244000189548 Chrysanthemum x morifolium Species 0.000 description 2
- 239000006002 Pepper Substances 0.000 description 2
- 235000016761 Piper aduncum Nutrition 0.000 description 2
- 240000003889 Piper guineense Species 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 230000018044 dehydration Effects 0.000 description 2
- 238000006297 dehydration reaction Methods 0.000 description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 2
- 235000013923 monosodium glutamate Nutrition 0.000 description 2
- 239000004223 monosodium glutamate Substances 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 241001529246 Platymiscium Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000019622 heart disease Diseases 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035899 viability Effects 0.000 description 1
- 230000006878 vivipary Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Seasonings (AREA)
- Soy Sauces And Products Related Thereto (AREA)
Abstract
本发明公开了一种佛手瓜保健酱油的制作方法,属于调味品加工领域。其特征在于:采用原料处理→蒸料→发酵→晒酱→调味→包装→成品的加工工艺流程。有益效果:本发明产品色泽棕褐,气味清香,具有佛手瓜独特的风味。产品不仅有利于增强人体抵抗力,还有扩张血管、降压之功能,是一种集营养和保健价值与一体的低热量、低脂肪的保健酱油。
Description
技术领域
本发明涉及一种调味品的加工方法,尤其是涉及一种佛手瓜保健酱油的制作方法。
背景技术
佛手瓜,又名隼人瓜、安南瓜、寿瓜,是一种葫芦科佛手瓜属植物。果实梨形,有明显的5条纵沟,瓜顶有一条缝合线。果色由绿色至乳白色,果肉乳白色,一个果实内只具一枚种子,果肉与种皮紧密贴合,不易分离;种子扁平,纺锤形;种皮肉质膜状,不具备控制种子内失水的功能。当种子剥离果实后,极易失水干瘪而丧失生活力,种子无休眠期,成熟后如不及时采收,种子在瓜中就会很快萌发,这一现象称“胎萌”,是佛手瓜的一大特点。
佛手瓜的作用:1.增强人体抵抗力:佛手瓜在瓜类蔬菜中营养全面丰富,常食可以增强人体抵抗疾病的能力;2降血压:经常吃佛手瓜可利尿排钠,有扩张血管、降压之功能,是心脏病和高血压病患者的保健蔬菜;3.提高智力:佛多瓜含有丰富的锌,可以提高智力。
佛手瓜容易变坏,不耐贮藏,用于加工成佛手瓜保健酱油可实现对佛手瓜的综合利用,便于储存,提高其经济价值和营养价值。
发明内容
本发明的目的是解决鲜佛手瓜不易贮藏的问题,提供一种佛手瓜保健酱油的制作方法。
本发明解决其技术问题所采取的技术方案是:
一种佛手瓜保健酱油的制作方法,其特征在于:采用原料处理→蒸料→发酵→晒酱→调味→包装→成品的加工工艺流程,具体操作步骤为:
A、原料处理:将皮黄发亮、熟透的佛手瓜在阴凉处堆放3-5天,使瓜内淀粉转化为糖分,将佛手瓜切成4瓣,抠出瓜瓤,并切去瓜柄、瓜端的硬厚皮;
B、蒸料:把干净的佛手瓜肉切成小块,晾晒2天后放入蒸笼内进行蒸煮,当蒸汽上升到笼顶后,再蒸45min,蒸熟蒸透即可;
C、发酵:将蒸好的佛手瓜倒在筛子中,按10%的比例撒上小麦面粉,均匀铺放在席上,厚2-3厘米;最后在上面盖一层干净的纱布,以利发酵;经过12天的发酵,原料上面渐渐长出一层白毛,15天后白毛变成黄色、红色以及绿色,此时揭去上面的纱布,迅速晒干;
D、晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入12%的食盐水,置阳光下暴晒,每天搅拌5次;8天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒30天,用纱布过滤,除去酱油里的余渣及杂质;
E、调味:取花椒、五香粉、八角茴香、白豆蔻、桂皮、丁香各0.5千克,子姜1千克,盐巴25千克,加入100千克食用水煮沸3小时,即为调味液;将酱油过滤液与调味液按2:3的比例混合后煮开,搅拌冷却后加入少许料酒、米醋和0.3%苹果酸,搅匀,即为佛手瓜保健酱油;
F、包装:将酱油用玻璃瓶分装,即为成品。
有益效果:本发明产品色泽棕褐,气味清香,具有佛手瓜独特的风味。产品不仅有利于增强人体抵抗力,还有扩张血管、降压之功能,是一种集营养和保健价值与一体的低热量、低脂肪的保健酱油。
具体实施方式
实施例1:
一种佛手瓜保健酱油的制作方法,具体操作步骤为:
A、原料处理:将皮黄发亮、熟透的佛手瓜在阴凉处堆放2-3天,使瓜内淀粉转化为糖分,将佛手瓜切成5瓣,抠出瓜瓤,并切去瓜柄、瓜端的硬厚皮;将大豆用清水洗净,沥干水后加入;
B、蒸料:把干净的佛手瓜肉切成小块,晾晒3—4天后放入蒸笼内进行蒸煮,当蒸汽上升到笼顶后,再蒸1小时,蒸熟蒸透即可;
C、发酵:将蒸好的佛手瓜倒在筛子中,按5%的比例撒上面粉,均匀铺放在席上,厚5厘米;最后在上面盖一层干净的纱布,以利发酵;经过8—10天的发酵,原料上面渐渐长出一层白毛,10—12天后白毛变成黄花、红花以及绿花,此时揭去上面的纱布,迅速晒干;
D、晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入8%的食盐水,置阳光下暴晒,每天搅拌2—4次;5—6天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒18—20天,用纱布过滤,除去酱油里的余渣及杂质;
E、调味:取花椒、胡椒、八角、桂皮各0.3千克,老姜0.8千克,食盐20千克,加入100千克食用水煮沸2.5小时,即为调味液;将酱油过滤液与调味液按1:1的比例混合后煮开,搅拌冷却后加入少许味精和0.15%柠檬酸,搅匀,即为佛手瓜保健酱油;
F、包装:将酱油用玻璃瓶分装,即为成品。
实施例2:
一种佛手瓜保健酱油的制作方法,具体操作步骤为:
A、原料处理:将皮黄发亮、熟透的佛手瓜在阴凉处堆放2-3天,使瓜内淀粉转化为糖分,将佛手瓜切成5瓣,抠出瓜瓤,并切去瓜柄、瓜端的硬厚皮;
B、蒸料:把干净的佛手瓜肉切成小块,晾晒3—4天后放入蒸笼内进行蒸煮,当蒸汽上升到笼顶后,再蒸1小时,蒸熟蒸透即可;
C、发酵:将蒸好的佛手瓜倒在筛子中,按5%的比例撒上面粉,均匀铺放在席上,厚5厘米;最后在上面盖一层干净的纱布,以利发酵;经过8—10天的发酵,原料上面渐渐长出一层白毛,10—12天后白毛变成黄花、红花以及绿花,此时揭去上面的纱布,迅速晒干;
D、晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入8%的食盐水,置阳光下暴晒,每天搅拌2—4次;5—6天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒18—20天,用纱布过滤,除去酱油里的余渣及杂质;
E、调味:取花椒、胡椒、八角、桂皮、茴香各0.3千克,老姜0.8千克,食盐20千克,加入100千克食用水煮沸3小时,即为调味液;将酱油过滤液与调味液按1:1的比例混合后煮开,搅拌冷却后加入少许味精和0.15%苹果酸,搅匀,即为佛手瓜保健酱油;
F、包装:将酱油用玻璃瓶分装,即为成品。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种佛手瓜保健酱油的制作方法,其特征在于:采用原料处理→蒸料→发酵→晒酱→调味→包装→成品的加工工艺流程,具体操作步骤为:
A、原料处理:将皮黄发亮、熟透的佛手瓜在阴凉处堆放3-5天,使瓜内淀粉转化为糖分,将佛手瓜切成4瓣,抠出瓜瓤,并切去瓜柄、瓜端的硬厚皮;
B、蒸料:把干净的佛手瓜肉切成小块,晾晒2天后放入蒸笼内进行蒸煮,当蒸汽上升到笼顶后,再蒸45min,蒸熟蒸透即可;
C、发酵:将蒸好的佛手瓜倒在筛子中,按10%的比例撒上小麦面粉,均匀铺放在席上,厚2-3厘米;最后在上面盖一层干净的纱布,以利发酵;经过12天的发酵,原料上面渐渐长出一层白毛,15天后白毛变成黄色、红色以及绿色,此时揭去上面的纱布,迅速晒干;
D、晒酱:将发酵好的干料放在瓷缸内,每100千克干料加入12%的食盐水,置阳光下暴晒,每天搅拌5次;8天后变成黑红色,并散发出芳香的酱油气味,此时加入冷开水至原来水位,再晒30天,用纱布过滤,除去酱油里的余渣及杂质;
E、调味:取花椒、五香粉、八角茴香、白豆蔻、桂皮、丁香各0.5千克,子姜1千克,盐巴25千克,加入100千克食用水煮沸3小时,即为调味液;将酱油过滤液与调味液按2:3的比例混合后煮开,搅拌冷却后加入少许料酒、米醋和0.3%苹果酸,搅匀,即为佛手瓜保健酱油;
F、包装:将酱油用玻璃瓶分装,即为成品。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510669317.9A CN105249412A (zh) | 2015-10-18 | 2015-10-18 | 一种佛手瓜保健酱油的制作方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510669317.9A CN105249412A (zh) | 2015-10-18 | 2015-10-18 | 一种佛手瓜保健酱油的制作方法 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105249412A true CN105249412A (zh) | 2016-01-20 |
Family
ID=55089608
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510669317.9A Pending CN105249412A (zh) | 2015-10-18 | 2015-10-18 | 一种佛手瓜保健酱油的制作方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105249412A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105495492A (zh) * | 2015-12-30 | 2016-04-20 | 邝丽琼 | 一种佛手瓜酱及其制备方法 |
CN105876759A (zh) * | 2016-05-08 | 2016-08-24 | 史占彪 | 苹果酱油的制备方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103504272A (zh) * | 2013-10-04 | 2014-01-15 | 张俊辉 | 一种金瓜保健酱油的制作方法 |
CN104256506A (zh) * | 2014-09-22 | 2015-01-07 | 胡本奎 | 一种金瓜酱油的酿造方法 |
CN104473127A (zh) * | 2014-11-15 | 2015-04-01 | 王林林 | 一种芋艿调味酱油的制作方法 |
-
2015
- 2015-10-18 CN CN201510669317.9A patent/CN105249412A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103504272A (zh) * | 2013-10-04 | 2014-01-15 | 张俊辉 | 一种金瓜保健酱油的制作方法 |
CN104256506A (zh) * | 2014-09-22 | 2015-01-07 | 胡本奎 | 一种金瓜酱油的酿造方法 |
CN104473127A (zh) * | 2014-11-15 | 2015-04-01 | 王林林 | 一种芋艿调味酱油的制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105495492A (zh) * | 2015-12-30 | 2016-04-20 | 邝丽琼 | 一种佛手瓜酱及其制备方法 |
CN105876759A (zh) * | 2016-05-08 | 2016-08-24 | 史占彪 | 苹果酱油的制备方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
KR100747787B1 (ko) | 송이버섯이 포함된 된장의 제조방법 | |
CN102273597B (zh) | 浓香豆豉的加工工艺 | |
CN103504272A (zh) | 一种金瓜保健酱油的制作方法 | |
CN102687844A (zh) | 一种制备五豆酱油的方法 | |
CN104543969A (zh) | 养心菜保健面酱的制作工艺方法 | |
CN103689515A (zh) | 人参的应用以及人参酱类调味品及其制备方法 | |
KR101685458B1 (ko) | 천연한방재료를 이용한 건강식 약초된장 제조방법 | |
CN105462762A (zh) | 紫甘蓝发酵酒 | |
KR20120134606A (ko) | 양념 된장 및 그의 제조방법 | |
CN105249412A (zh) | 一种佛手瓜保健酱油的制作方法 | |
KR20110136659A (ko) | 꾸지뽕을 이용한 고추장 제조방법 | |
KR101145894B1 (ko) | 인삼발효 홍삼 청국장 제조방법 및 이로부터 제조된 홍삼 청국장 | |
CN102578528A (zh) | 一种含有中草药配方的保健黑豆豆鼓及其生产工艺 | |
CN104256506A (zh) | 一种金瓜酱油的酿造方法 | |
CN104757129A (zh) | 一种鱼籽酱香臭豆腐及其制备方法 | |
CN105410858A (zh) | 一种豆薯香橼保健酱油的制作方法 | |
CN103798740A (zh) | 保健南瓜酱油的制备方法 | |
CN107156807A (zh) | 菌菇酵素食品的制作工艺 | |
KR20230036432A (ko) | 잔대를 이용한 된장 및 그 제조방법 | |
KR20170025300A (ko) | 미네랄 가득 담긴 Re 된장·간장 | |
CN105995925B (zh) | 青花椒芽叶复合麻辣酱菜及制备的方法 | |
CN105029349A (zh) | 一种木瓜保健酱油的制作方法 | |
KR102320421B1 (ko) | 식방풍잎차 및 그 제조방법 | |
CN105266126A (zh) | 一种番木瓜复合酱油的制作方法 | |
CN106465928A (zh) | 一种菊芋特色酱油的制作方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160120 |
|
WD01 | Invention patent application deemed withdrawn after publication |