CN105747114A - Production method of chopped chili-soybean sauce cake - Google Patents
Production method of chopped chili-soybean sauce cake Download PDFInfo
- Publication number
- CN105747114A CN105747114A CN201610130773.0A CN201610130773A CN105747114A CN 105747114 A CN105747114 A CN 105747114A CN 201610130773 A CN201610130773 A CN 201610130773A CN 105747114 A CN105747114 A CN 105747114A
- Authority
- CN
- China
- Prior art keywords
- sauce
- parts
- sauce cake
- cake
- soybean
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 238000004519 manufacturing process Methods 0.000 title abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 29
- 244000068988 Glycine max Species 0.000 claims abstract description 24
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 24
- 239000000843 powder Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims abstract description 4
- 240000001851 Artemisia dracunculus Species 0.000 claims abstract description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 238000002791 soaking Methods 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 11
- 235000014347 soups Nutrition 0.000 claims description 7
- 241001647745 Banksia Species 0.000 claims description 6
- 241000220317 Rosa Species 0.000 claims description 6
- 235000021168 barbecue Nutrition 0.000 claims description 6
- 229910052799 carbon Inorganic materials 0.000 claims description 6
- 229940126678 chinese medicines Drugs 0.000 claims description 6
- 229920003023 plastic Polymers 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 241000205585 Aquilegia canadensis Species 0.000 claims description 3
- 235000002566 Capsicum Nutrition 0.000 claims description 3
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 3
- 241000628997 Flos Species 0.000 claims description 3
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 244000186561 Swietenia macrophylla Species 0.000 claims description 3
- 244000290970 Tetrapanax papyrifer Species 0.000 claims description 3
- 239000001390 capsicum minimum Substances 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000010977 jade Substances 0.000 claims description 3
- 239000002985 plastic film Substances 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 239000002023 wood Substances 0.000 claims description 3
- 244000241872 Lycium chinense Species 0.000 claims description 2
- 235000015468 Lycium chinense Nutrition 0.000 claims description 2
- 239000004033 plastic Substances 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 3
- 238000010411 cooking Methods 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 239000003814 drug Substances 0.000 description 5
- 230000000694 effects Effects 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000015895 biscuits Nutrition 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a production method of chopped chili-soybean sauce cake and relates to the technical field of sauce production.The production method includes: removing the impurities of soybean, washing, cooking, and soaking; pouring the processed soybean to a summer sleeping mat, evenly mixing with flour, paving 3-5cm, covering with wild tarragon or clean gauze, and fermenting for 3-5 days under room temperature of 25-30 DEG C; chopping dried red chili into sections, grinding Zanthoxylum bungeanum and ginger for standby, and adding 0.5-2 kilos of the chopped chili into each kilo of soybean; placing the fermented soybean into a clean jar, adding salt, the chili, edible oil, ginger, Zanthoxylum bungeanum, fennel, star aniseed powder, cane sugar and cooled boiled water, evenly stirring, and drying in the sun to obtain sauce; draining the sauce, compressing into the sauce cake, and drying the sauce cake in the sun.The produced sauce cake can well keep the sauce flavor, is long in storage life, can be eaten in multiple ways and has a barbeque and smoked taste.The sauce has the taste of Radix aucklandiae and medicinal fragrance.
Description
Technical field:
The present invention relates to sauce production technical field, the preparation method of a kind of chopped chilli soya sauce cake.
Background technology:
Chopped chilli is combined with sauce by prior art and typically all makes instant chopped chilli sauce, owing to having in sauce
Liquid, after once opening, this food is all instant, is not easy to preserve, and mouthfeel is single, and existing sauce is all
Making the mixture of solid and liquid, the time of preservation is long, apt to deteriorate and infested.Existing sauce is former
Material list one, mouthfeel is poor, and taste is single, is all easily to produce for sauce, barbecue, sootiness and pickling etc.
More carcinogen make food mode, therefore eat more be unfavorable for healthy, particularly sauce
The hyperpietic's that food after system, barbecue and sootiness is particularly disadvantageous for generally existing in prior art
Edible.
Summary of the invention:
The technical problem to be solved is to provide a kind of taste abundant, in good taste, the holding time
The preparation method of long chopped chilli soya sauce cake.
A kind of preparation method of chopped chilli soya sauce cake, it is characterised in that: comprise the following steps
(1), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar 50 with weight portion
Part, the mixture of starch 20 parts and water 500～1000 parts soak, soaking temperature at 30～50 DEG C,
Soak 8～20 hours；
(2), beans material is poured on summer sleeping mat, puddles with flour even mutually, be paved into 3-5 cm thick, cover
A kind of tarragon in upper wild country or clean gauze, under conditions of room temperature 25～30 DEG C, be allowed to ferment 3～5
My god；
(3), by chilli being cut into chopped chilli section, grind standby by Chinese prickly ash, ginger, per kilogram is joined by soya bean
0.5～2 kilogram of chopped chilli of ratio；
(4), sauce beautiful jade puts into clean cylinder, with salt, capsicum, edible oil, ginger, Chinese prickly ash, little
Fennel, star aniseed powder, sucrose stir with cold water, carry out after sealing up cylinder mouth with transparent plastic film
Sauce is made in solarization；
(5), by sauce take out draining compression forming pie, then carry out drying obtaining sauce cake.
Being roasted by sauce cake, during barbecue, banksia rose material, described wooden spicing are sowed in the outside to sauce cake
Material includes following components by weight: radix polygonati officinalis powder 10～20 parts, pollen pini 10～20 parts, honeysuckle powder 10
Part, pine powder 5～15 parts.
Described fruit tree charcoal is mahogany carbon.
Adding Chinese medicines soup when described step (4) is shone processed in cylinder, described Chinese medicines soup is by weight
It is made up of following components, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, ground
Bone skin 10 parts.
When described step (4) is shone processed, every day to stir 2～3 times, cannot open and mould the when of stirring
Material film, is stirred under conditions of keeping seal with annular groove.After system is shone in long-time sealing so that cylinder
Interior pressure is continuously increased, and has the effect of pressurization, and under high pressure shining fixture has solarization effect more also,
And infested and excessive oxidation in preventing sauce.Mouthfeel and taste are more preferable.
The present invention uses special combination liquid to be soaked soya bean after cleaning so that soya bean shortcake is fragrant,
The sauce biscuit mouth of preparation is good, is also beneficial to later stage flavoring and enters into the inside of soya bean meat and chopped chilli,
Good in taste.Banksia rose material is with the addition of, it is possible to preferably preserve its fragrance during baking of the present invention.
The present invention also added traditional Chinese medicine ingredients, prior art usually has Chinese medicine for making herbal cuisine
Technology so that the medicine that the cuisines produced have uniqueness is fragrant, and the present invention has the effect that, Er Qieben
The Chinese medicine that invention is added advantageously reduces the harmful substance after preservation, but also beneficially hyperpietic
Edible.
Chopped chilli of the present invention and soya sauce combined fermentation also make sauce cake, and chopped chilli plays certain connection function,
Make the sauce cake made not allow frangible rotten chap, also allow for preserving.
The sauce cake that the present invention makes can carry out multiple eating method, can directly eat, can be by steaming
Directly eat after boiling, it is also possible to as flavoring for dish class and the making of soup class.
The invention has the beneficial effects as follows: rich in taste of the present invention, it is possible to preferably preserve sauce taste, there is guarantor
Time of depositing is long, the feature that edible way is many, and has the taste of barbecue and sootiness, and chopped chilli sauce has wood
Fragrant taste, medicine Flavor, be conducive to masses edible, hyperpietic also had to certain suppression
And therapeutic action.
Detailed description of the invention:
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be readily apparent from
Solve, below in conjunction with instantiation, the present invention is expanded on further.
The preparation method of a kind of chopped chilli soya sauce cake, comprises the following steps
(1), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar 50 with weight portion
Part, the mixture of starch 20 parts and water 500～1000 parts soak, soaking temperature at 30～50 DEG C,
Soak 8～20 hours；
(2), beans material is poured on summer sleeping mat, puddles with flour even mutually, be paved into 3-5 cm thick, cover
A kind of tarragon in upper wild country or clean gauze, under conditions of room temperature 25～30 DEG C, be allowed to ferment 3～5
My god；
(3), by chilli being cut into chopped chilli section, grind standby by Chinese prickly ash, ginger, per kilogram is joined by soya bean
0.5～2 kilogram of chopped chilli of ratio；
(4), sauce beautiful jade puts into clean cylinder, with salt, capsicum, edible oil, ginger, Chinese prickly ash, little
Fennel, star aniseed powder, sucrose stir with cold water, carry out after sealing up cylinder mouth with transparent plastic film
Sauce is made in solarization；
(5), by sauce take out draining compression forming pie, then carry out drying obtaining sauce cake.
Being roasted by sauce cake, during barbecue, banksia rose material is sowed in the outside to sauce cake, and banksia rose material flavoring is by weight
Amount part includes following components: radix polygonati officinalis powder 10～20 parts, pollen pini 10～20 parts, 10 parts of honeysuckle powder, pine
Wood powder 5～15 parts.
Fruit tree charcoal is mahogany carbon.
Adding Chinese medicines soup when step (4) is shone processed in cylinder, Chinese medicines soup is by weight by following components system
Become, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, the root bark of Chinese wolf-berry 10 parts.
When step (4) is shone processed, every day to stir 2～3 times, cannot open plastic sheeting when of stirring,
It is stirred under conditions of keeping seal with annular groove.
The general principle of the present invention and principal character and advantages of the present invention have more than been shown and described.One's own profession
Skilled person will appreciate that of industry, the present invention is not restricted to the described embodiments, above-described embodiment and explanation
The principle that the present invention is simply described described in book, without departing from the spirit and scope of the present invention,
The present invention also has various changes and modifications, and these changes and improvements both fall within claimed invention model
In enclosing.Claimed scope is defined by appending claims and equivalent thereof.
Claims (5)
1. the preparation method of a chopped chilli soya sauce cake, it is characterised in that: comprise the following steps
(1), by soya bean remove impurity to clean and boil, be then white wine 10 parts, light-coloured vinegar 50 with weight portion
Part, the mixture of starch 20 parts and water 500～1000 parts soak, soaking temperature at 30～50 DEG C,
Soak 8～20 hours；
(2), beans material is poured on summer sleeping mat, puddles with flour even mutually, be paved into 3-5 cm thick, cover
A kind of tarragon in upper wild country or clean gauze, under conditions of room temperature 25～30 DEG C, be allowed to ferment 3～5
My god；
(3), by chilli being cut into chopped chilli section, grind standby by Chinese prickly ash, ginger, per kilogram is joined by soya bean
0.5～2 kilogram of chopped chilli of ratio；
(4), sauce beautiful jade puts into clean cylinder, with salt, capsicum, edible oil, ginger, Chinese prickly ash, little
Fennel, star aniseed powder, sucrose stir with cold water, carry out after sealing up cylinder mouth with transparent plastic film
Sauce is made in solarization；
(5), by sauce take out draining compression forming pie, then carry out drying obtaining sauce cake.
The preparation method of a kind of chopped chilli soya sauce the most according to claim 1, it is characterised in that: will
Sauce cake is roasted, and during barbecue, banksia rose material is sowed in the outside to sauce cake, and described banksia rose material flavoring is by weight
Amount part includes following components: radix polygonati officinalis powder 10～20 parts, pollen pini 10～20 parts, 10 parts of honeysuckle powder, pine
Wood powder 5～15 parts.
The preparation method of a kind of chopped chilli soya sauce cake the most according to claim 2, it is characterised in that:
Described fruit tree charcoal is mahogany carbon.
The preparation method of a kind of chopped chilli soya sauce cake the most according to claim 1, it is characterised in that:
When described step (4) is shone processed in cylinder interpolation Chinese medicines soup, described Chinese medicines soup by weight by with
Lower component is made, the stem pith of the rice-paper plant 20 parts, zasiokaurin 13 parts, Flos Chrysanthemi 20 parts, radix pseudostellariae 15 parts, the root bark of Chinese wolf-berry
10 parts.
The preparation method of a kind of chopped chilli soya sauce cake the most according to claim 4, it is characterised in that:
When described step (4) is shone processed, every day to stir 2～3 times, cannot open plastics thin when of stirring
Film, is stirred under conditions of keeping seal with annular groove.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130773.0A CN105747114A (en) | 2016-03-08 | 2016-03-08 | Production method of chopped chili-soybean sauce cake |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610130773.0A CN105747114A (en) | 2016-03-08 | 2016-03-08 | Production method of chopped chili-soybean sauce cake |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747114A true CN105747114A (en) | 2016-07-13 |
Family
ID=56332854
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610130773.0A Pending CN105747114A (en) | 2016-03-08 | 2016-03-08 | Production method of chopped chili-soybean sauce cake |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747114A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
-
2016
- 2016-03-08 CN CN201610130773.0A patent/CN105747114A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103892252A (en) * | 2014-03-06 | 2014-07-02 | 郎溪县傅家老屋食品有限公司 | Sesame paste and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109007670A (en) * | 2018-08-08 | 2018-12-18 | 湖南省阳雀湖农业开发有限公司 | A kind of camphor tree port chops peppery preparation method or process flow |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101620095B1 (en) | Manufacturing method of black curcuma and extract and powder thereof | |
| CN102960707B (en) | Manufacturing method of Chinese prickly ash soy sauce | |
| CN106579183A (en) | Preparation method of radish-flavor chopped Huanggong pepper | |
| CN104845861B (en) | Preparation method of gastrodia elata black rice vinegar with healthcare function | |
| CN103039924A (en) | Spicy Chinese allium black pickle and processing method thereof | |
| CN104017690A (en) | Method for preparing gastrodia Niang liquor | |
| CN104479957A (en) | Preparation method of rhodomyrtus tomentosa and glutinous rice wine | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| KR20110029635A (en) | A method of preparing kimchi | |
| CN103040036B (en) | Spiced black chestnut leisure food and preparation method thereof | |
| CN103005394B (en) | Health-maintenance pickled pleurotus eryngii with kernels | |
| CN104187570A (en) | Heat-clearing duck meat-white gourd sauce and preparing method thereof | |
| CN103875776B (en) | Aroma baba of a kind of strawberry flavor and preparation method thereof | |
| CN110558540A (en) | tea oil mushroom sauce and preparation method thereof | |
| KR100695410B1 (en) | Method for preparing fermented soybean by using sprouted soybean and red ginseng, and the fermented soybean prepared thereby | |
| KR100523725B1 (en) | Pork Fermentation Sauce and Cuisine of Boiled Beef | |
| CN105166851A (en) | Liquorice root and kale borecole sauce | |
| CN105595228A (en) | Fish making method | |
| KR102333702B1 (en) | A manufacturing method of braised kimchi using oriental medicine | |
| CN105747114A (en) | Production method of chopped chili-soybean sauce cake | |
| CN105747194A (en) | Method for preparing common yam rhizome paste | |
| CN104473132A (en) | Fermented broad-bean sauce with seafood and preparation method thereof | |
| CN105747193A (en) | Preparation method of Chinese chive-soybean sauce cakes | |
| CN106722561A (en) | A kind of preparation method of Jerusalem artichoke/sword bean local flavor chopped Huang tribute green pepper | |
| CN106579288A (en) | Preparation method of Jerusalem artichoke/sword bean/carrot flavor chopped yellow pepper |
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: 20160713 |
|
| RJ01 | Rejection of invention patent application after publication |