CN106244389A - Utilize black ginseng wine and the manufacture method thereof soaking black ginseng - Google Patents
Utilize black ginseng wine and the manufacture method thereof soaking black ginseng Download PDFInfo
- Publication number
- CN106244389A CN106244389A CN201610172923.4A CN201610172923A CN106244389A CN 106244389 A CN106244389 A CN 106244389A CN 201610172923 A CN201610172923 A CN 201610172923A CN 106244389 A CN106244389 A CN 106244389A
- Authority
- CN
- China
- Prior art keywords
- black ginseng
- ginseng
- manufacture
- black
- wine
- 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
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/04—Preparation of other alcoholic beverages by mixing, e.g. for preparation of liqueurs
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The present invention relates to the use of black ginseng wine and the manufacture method thereof soaking black ginseng, the method includes: after water ginseng is cooked 2-3 hour at 80-90 DEG C, is repeated 9 times at 50-60 DEG C the process being dried 23-25 hour to manufacture the step of black ginseng；The black ginseng manufactured is cooked at 60-80 DEG C the step of 30-60 minute；The stem of the black ginseng cooked is respectively cut into fibrous root the thickness of 3-5mm and the step of the length of 1-2cm；It is separately dried the stem of the black ginseng of cutting and the step that fibrous root is dry sliced to manufacture black ginseng；Mix and soak the step of 3-5 hour with the weight ratio of 1:20-30 with warm water by dry sliced for the black ginseng manufactured；Mix to manufacture the step of black ginseng wine with the weight ratio of 1:4-6 with dilute alcohol by the black ginseng liquid obtained by soaking step.The present invention can improve the effective component extraction rate of black ginseng and promote taste, perfume and nutrition.
Description
Technical field
The present invention relates to the use of immersion black ginseng () black ginseng wine and manufacture method,
In more detail, relate to after the dry sliced warm water soaking of black ginseng lower than common black ginseng degree of drying, its
Mix with dilute alcohol and produce black ginseng wine, thus improve the extraction ratio of the effective ingredient of black ginseng, to increase
That enters taste, perfume and nutrition utilizes black ginseng wine and the manufacture method thereof soaking black ginseng.
Background technology
Usually, Radix Ginseng digs out from field, wherein by the people of the state of excavating after being typically cultivation 4-6
Ginseng is referred to as water ginseng, owing to not being dried, is therefore referred to as raw ginseng.Water ginseng usually contains 75%
The moisture of left and right, therefore is difficult to store under the state of excavating more than one week, particularly holds in the process of circulation
It is easily generated and rots or damage.
Therefore, for long term storage, can be dried, the Radix Ginseng being dried after water ginseng peeling is referred to as Radix Ginseng,
After Radix Ginseng Rubra refers to choose the water ginseng of nearly 4-6, use steamed laggard when not peeling
Row is dried, thus in the khaki or Radix Ginseng of reddish tan.
Radix Ginseng Rubra is not to manufacture for long-term keeping merely, in manufacturing process, can generate and have human body
The multiple new physiologically active ingredient of profit.
That is, in Radix Ginseng Rubra manufacture process, by the thermal decomposition of ginsenoside, moieties structure can change,
Chemical composition changes, thus generates useful special composition, containing water ginseng or Radix Ginseng etc. in Radix Ginseng Rubra
Be only used as lacking in other Radix Ginsengs Radix Ginseng Rubra special composition include maltol (Maltol) and Radix Ginseng
Saponin (Ginsenoside Re3) is in 8 kinds of interior special composition, and wherein, obtain certification is maltol
Having aging resistance function, ginsenoside has anticancer propagation and anti-tumor function.
Above-mentioned Radix Ginseng Rubra is divided into the sky as senior Radix Ginseng Rubra to join according to quality, L.Lucidus Turcz. and as common Radix Ginseng Rubra
Good ginseng, this classification is according to when utilizing steamed boiled water to join, if ginseng body cracking, Rhizoma Euonymus, interior occurs
Hole words spoken by an actor from offstage etc. and make a distinction, it can be considered that steam the ginseng quality of technique influence Radix Ginseng Rubra and price.
In the manufacturing process of common Radix Ginseng Rubra, when removing fibrous root, after cleaning process, will
Water parametric amplifier enter steam ginseng device in, utilize steam 94-100 DEG C, particularly at 96 DEG C steam ginseng, be dried,
Thus complete to manufacture.
It addition, in the black ginseng got most of the attention in the recent period, constitute the Radix Ginseng soap promoting composition as immunity of saponin
The content of glycosides is up to more than 3-4 times than Radix Ginseng or Radix Ginseng Rubra, thus black ginseng is to improve immunity, recovering unit
Having the Radix Ginseng of mysterious effect on gas and nourishing the human Body, nearest situation is, the superiority of black ginseng
With Radix Ginseng Rubra together by widely hearsay knowledge, even to sell goods at a high figure, black ginseng has popularity very much.
In effect of black ginseng, superior is not only to having a weak heart, diabetes, liver function promote tool
There is excellent effect, also play the multiple pharmacology merits such as the suppression function with hyperfunction blood circulation and digestive system
Energy.
Himself can directly absorb above-mentioned Radix Ginseng (water ginseng, Radix Ginseng, Radix Ginseng Rubra and black ginseng), but Radix Ginseng
Absorb the most in a variety of forms, such as spirit of ginseng, Radix Ginseng Pickles, coordinate with various diet and absorb.
Wherein, as the prior art literature relevant to spirit of ginseng, including Republic of Korea's registered patent
No. 10-1295846 discloses spirit of ginseng, Republic of Korea's registered patent in interior multiple prior art literature
Radix Ginseng Rubra wine and institute that saponin content and content of ginsenoside increase is had disclosed in No. 10-1295846
State the manufacture method of Radix Ginseng Rubra wine, but usually, the extraction ratio ratio of Radix Ginseng effective ingredient in water is at ethanol
In the extraction ratio of effective ingredient bigger, in above-mentioned prior art literature by the Radix Ginseng Rubra that manufactures directly and ethanol
Mixing and manufacture Radix Ginseng Rubra wine, therefore the extraction ratio of the effective ingredient of Radix Ginseng Rubra is low so that taste, perfume with effectively become
Divide low.
In order to solve problem as above, the applicant's Republic of Korea's registered patent based on previously application
Immersion Radix Ginseng Rubra disclosed in No. 10-1302513 or black ginseng is dry sliced and manufacture method, Yi Jili
The Radix Ginseng Rubra manufactured by this manufacture method or the extraction tea (liquid) of black ginseng, invent to utilize and soak the black of black ginseng
Ginseng wine and manufacture method thereof, wherein, by dry sliced without hot water extraction for described black ginseng, but use warm water
After immersion, mixing with dilute alcohol, thus produce black ginseng wine, this effective ingredient that improve black ginseng carries
Take rate, thus promote taste, perfume and nutrition.
Prior art literature
Patent documentation
(patent documentation 0001) Republic of Korea's registered patent the 10-1295846th (2013.08.06)
(patent documentation 0002) Republic of Korea's registered patent the 10-1156462nd (2012.06.08)
Summary of the invention
The present invention is to solve that the problem of prior art described above is invented, its objective is to provide a kind of profit
By black ginseng wine and the manufacture method thereof of the black ginseng of immersion, wherein, by by lower than common black ginseng degree of drying
After the dry sliced warm water soaking of black ginseng, it is mixed with dilute alcohol and produces black ginseng wine, thus carry
The extraction ratio of the effective ingredient of high black ginseng, to promote taste, perfume and nutrition.
In order to achieve the above object, the present invention includes: manufacture step S10 of black ginseng, joins water at 80-90
After cooking 2-3 hour at DEG C, it is repeated 9 times at 50-60 DEG C the process being dried 23-25 hour, with system
Make black ginseng；Cook step S20, the black ginseng of described manufacture is cooked 30-60 minute at 60-80 DEG C；Cut
Cut step S30, the stem of the described black ginseng cooked is respectively cut into the thickness of 3-5mm, and by described steaming
The fibrous root of ripe black ginseng is respectively cut into the length of 1-2cm；Manufacture step S40 that black ginseng is dry sliced,
It is separately dried the described stem of the black ginseng of described cutting and described fibrous root, dry sliced to manufacture black ginseng；Soak
Step S50, mixes dry sliced for the black ginseng of described manufacture with the weight ratio of 1:20-30 with warm water and soaks
Steep 3-5 hour；Manufacture step S60 of black ginseng wine, the black ginseng liquid that will be obtained by described soaking step
Mix with the weight ratio of 1:4-6 with dilute alcohol, to manufacture black ginseng wine.
Utilization according to the present invention proposed as mentioned above soaks the black ginseng wine of black ginseng by black ginseng being dried
Section is the most directly soaked with dilute alcohol, but first obtain black ginseng liquid with warm water soaking after, then by institute
State black ginseng liquid to mix with dilute alcohol and produce black ginseng wine, have the effect that and can improve in black ginseng wine
The content of black ginseng effective ingredient.This is owing to the extraction ratio of Radix Ginseng effective ingredient in water is more than at ethanol
In the extraction ratio of effective ingredient.
It addition, when soaking described black ginseng and being dry sliced, not by the hot water extraction mode of heating, and
It is with warm water soaking, it is possible to significantly improve the problem because adding heat damage effective ingredient.
It addition, when manufacturing black ginseng and being dry sliced, by the stem of black ginseng that will cut and being dried to of fibrous root
Moisture is 15-20%, to complete to manufacture.When manufacturing existing Radix Ginseng Rubra and black ginseng in order to improve preservation
Power, being preferably dried to moisture is less than 14%, due to the fact that it is not with the dry sliced state of black ginseng
Carrying out keeping but manufacture black ginseng wine, degree of drying is low the most than ever so that black ginseng is dry sliced molten
Agent can bubble open well.
Accompanying drawing explanation
Fig. 1 is to illustrate the manufacturer utilizing the black ginseng wine soaking black ginseng according to the specific embodiment of the invention
The flow chart of method；
Fig. 2 is the chart of the Analyses Methods for Sensory Evaluation Results of the black ginseng wine illustrating examples and comparative examples of the present invention.
Detailed description of the invention
Hereinafter the preferred embodiment of the present invention is described in detail.These embodiments are intended merely to more
Explaining the present invention, the interest field of the present invention is not limited in these embodiments.
With reference to Fig. 1 and Fig. 2 of apposition, to utilizing black ginseng wine and the system thereof soaking black ginseng according to the present invention
The detailed description that the method for making is carried out is as follows.
First, after water ginseng is cooked 2-3 hour at 80-90 DEG C, it is repeated 9 times at 50-60 DEG C dry
The process of dry 23-25 hour, to manufacture black ginseng (S10).
Secondly, the black ginseng of described manufacture is cooked 30-60 minute (S20) at 60-80 DEG C.
Secondly, the stem of the described black ginseng cooked is respectively cut into the thickness of 3-5mm, and by described steaming
The fibrous root of ripe black ginseng is respectively cut into the length (S30) of 1-2cm.
Secondly, it is separately dried stem and the fibrous root of the black ginseng of described cutting, dry sliced to manufacture black ginseng
(S40)。
Now, it is 15-20% by the stem of the black ginseng of described cutting and fibrous root are dried to moisture,
Dry sliced to manufacture black ginseng.When manufacturing existing Radix Ginseng Rubra and black ginseng in order to improve reserve force, the driest
Become moisture be less than 14%, due to the fact that be not with the dry sliced state of black ginseng carry out keeping but
Manufacturing black ginseng wine, degree of drying is low the most than ever so that black ginseng is dry sliced in a solvent can be fine
Bubble open.
Now, when described moisture is more than 20%, during manufacturing black ginseng, raw in dry run
The effective ingredient become may reduce, and when described moisture is not up to 15%, cuts black ginseng being dried
During sheet soaked in solvent, dry sliced may being difficult to of black ginseng bubbles open.
Secondly, mix dry sliced for the black ginseng of described manufacture with the weight ratio of 1:20-30 with warm water and soak
Steep 3-5 hour (S50).
Now, described warm water is 90-94 DEG C.When the temperature of described warm water is more than 94 DEG C, may break
The effective ingredient of bad described black ginseng, when described warm water is not up to 90 DEG C, may be difficult to soak out described
The effective ingredient of black ginseng.
This is the hot water extraction owing to not using heating, but uses warm water soaking, therefore, it is possible to significantly
Improve because adding heat damage effective ingredient problem.
Secondly, by the black ginseng liquid that obtained by described soaking step and dilute alcohol with the weight ratio of 1:4-6
Mixing, to manufacture black ginseng wine (S60).
Now, described dilute alcohol contains the ethanol of 15-30%.
Here, the most directly soak dry sliced for described black ginseng with dilute alcohol, but first soak with warm water
Bubble and after obtaining black ginseng liquid, described black ginseng liquid is mixed with dilute alcohol, to manufacture black ginseng wine, does so
Reason be that the effective ingredient of Radix Ginseng extraction ratio in water is bigger, therefore than extraction ratio in ethanol
The content of black ginseng effective ingredient in black ginseng wine can be improved.(reference table 1)
(table 1) compares the extraction ratio of the constituent of ginseng of each solvent
| Solvent | Water | Ethanol (75%) | Ethanol (anhydrous) | Ether |
| Extraction ratio | 47.80% | 34.40% | 17.80% | 0.68% |
<embodiment 1>utilizes the manufacture method of the black ginseng wine soaking black ginseng
After water ginseng is cooked 2 hours at 80 DEG C, it is repeated 9 times at 50 DEG C the process being dried 24 hours,
To manufacture black ginseng.
The black ginseng of described manufacture is cooked 50 minutes at 70 DEG C.
The stem of the described black ginseng cooked is respectively cut into the thickness of 5mm, and by the fibrous root of described black ginseng
It is respectively cut into the length of 2cm.
With fibrous root, the stem of the black ginseng of described cutting is separately dried into moisture is 17%, to manufacture black ginseng
Dry sliced.
Dry sliced for the black ginseng manufactured described in 10g and that temperature is 92 DEG C 200ml warm water is mixed and soaks
Steep 4 hours.
By the 200ml black ginseng liquid obtained by above-mentioned soaking step and the 800ml containing 20% ethanol
Dilute alcohol mixes, to manufacture 1000ml black ginseng wine.
The manufacture method of<comparative example 1>common black ginseng wine
In order to compare with described embodiment 1, it is dried stem and the fibrous root of black ginseng the most to a greater degree,
Thus reduce the moisture that black ginseng is dry sliced further, and omit and be dried by ginseng black described in warm water soaking
The step of section, and directly soak with dilute alcohol, thus produce comparative example 1.
After water ginseng is cooked 2 hours at 80 DEG C, it is repeated 9 times at 50 DEG C the process being dried 24 hours,
To manufacture black ginseng.
The black ginseng of described manufacture is cooked 50 minutes at 70 DEG C.
The stem of the described black ginseng cooked is respectively cut into the thickness of 5mm, and by the fibrous root of described black ginseng
It is respectively cut into the length of 2cm.
With fibrous root, the stem of the black ginseng of described cutting is separately dried into moisture is 10%, to manufacture black ginseng
Dry sliced.
Dry sliced for the black ginseng manufactured described in 10g and containing 20% ethanol 1000ml dilute alcohol is mixed
Close, thus produce 1000ml black ginseng wine after utilizing known method ripening.
<experimental example 1>sensory evaluation
Selected alcohol metabolism healthy normally 20-40 year each 20 of men and women, make everyone drink described
In embodiment 1 and comparative example 1, the black ginseng of about the 100ml of manufacture is after drinking, by 7 point-scores to described black
The ginseng taste of wine, color, perfume and comprehensive preference degree are tested, and the results are shown in table 2 below and figure
In 2.
(table 2) Analyses Methods for Sensory Evaluation Results
| Distinguish | Taste | Color | Fragrant | Comprehensive preference degree |
| Embodiment 1 | 6.6 | 6.1 | 6.8 | 6.5 |
| Comparative example 1 | 4.2 | 5.1 | 3.7 | 4.3 |
Sensory evaluation standard: 7 point-scores
(1 point: the most bad, 2 points: bad, 3: more bad, 4: common, 5 points: preferably, 6
Point: good, 7 points: the best)
As shown in described table 2 and Fig. 2, black ginseng is soaked in the utilization manufactured by the manufacture method of the present invention
Black ginseng wine, in the dry run that black ginseng is dry sliced, than manufacture common black ginseng time degree of drying low,
Thus improve the moisture that described black ginseng is dry sliced, thus can more easily steep in a solvent
Open, and directly do not mix dry sliced for described black ginseng with dilute alcohol, but will be with after warm water soaking
The black ginseng liquid obtained mixes with dilute alcohol such that it is able to make effective ingredient and fragrance more easily steep
Open, by comparing embodiment 1 and comparative example 1, it is possible to draw the taste of embodiment 1, perfume and comprehensively like
Good Du Genggao.
Claims (5)
1. the manufacture method utilizing the black ginseng wine soaking black ginseng, it is characterised in that described method bag
Include:
Manufacture the step (S10) of black ginseng, after water ginseng is cooked 2-3 hour at 80-90 DEG C, repeat 9
The secondary process being dried 23-25 hour at 50-60 DEG C, to manufacture black ginseng；
Cook step (S20), the black ginseng of described manufacture is cooked 30-60 minute at 60-80 DEG C；
Cutting step (S30), cuts into the thickness of 3-5mm by the stem of the described black ginseng cooked, and will
The fibrous root of the described black ginseng cooked cuts into the length of 1-2cm；
Manufacture the dry sliced step of black ginseng (S40), be separately dried described cutting black ginseng described stem and
Described fibrous root, dry sliced to manufacture black ginseng；
Soaking step (S50), by dry sliced for the black ginseng of described manufacture with warm water the weight with 1:20-30
Than mixing and soak 3-5 little time；
Manufacture the step (S60) of black ginseng wine, by the black ginseng liquid obtained by described soaking step and dilution
Ethanol mixes with the weight ratio of 1:4-6, to manufacture black ginseng wine.
The manufacture method utilizing the black ginseng wine soaking black ginseng the most according to claim 1, its feature
It is, in the step (S40) that the black ginseng of described manufacture is dry sliced, by the institute of the black ginseng of described cutting
State stem and described fibrous root to be dried to moisture be 15-20%.
The manufacture method utilizing the black ginseng wine soaking black ginseng the most according to claim 1, its feature
Being, in described soaking step (50), described warm water is 90-94 DEG C.
The manufacture method utilizing the black ginseng wine soaking black ginseng the most according to claim 1, its feature
Being, in the step (S60) of described manufacture black ginseng wine, described dilute alcohol contains the second of 15-30%
Alcohol.
5. one kind utilizes the black ginseng wine soaking black ginseng, it is characterised in that this black ginseng wine passes through claim
Method manufacture described in any one in 1-4.
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020150084495A KR101776288B1 (en) | 2015-06-15 | 2015-06-15 | Black ginseng liquor using decocting black ginseng and the manufacturing method thereof |
| KR10-2015-0084495 | 2015-06-15 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106244389A true CN106244389A (en) | 2016-12-21 |
Family
ID=57626923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610172923.4A Pending CN106244389A (en) | 2015-06-15 | 2016-03-24 | Utilize black ginseng wine and the manufacture method thereof soaking black ginseng |
Country Status (2)
| Country | Link |
|---|---|
| KR (1) | KR101776288B1 (en) |
| CN (1) | CN106244389A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110157583A (en) * | 2019-05-31 | 2019-08-23 | 吉林省百年和龙酒业有限公司 | A kind of production method of the black ginseng wine of light flavor type |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101156462B1 (en) * | 2009-10-23 | 2012-06-18 | 홍태희 | Method for preparing ginseng liquor and ginseng liquor thereby |
| KR20130006049A (en) * | 2011-07-08 | 2013-01-16 | 이현실 | Worn red ginseng or black ginseng dried slices and preparation method thereof and red ginseng or black ginseng extract tea prepared using the same |
| CN102988229A (en) * | 2012-11-26 | 2013-03-27 | 薛美琪 | Treatment process of radix scrophulariae and preparation process of radix scrophulariae based cosmetic |
| CN103260433A (en) * | 2010-12-03 | 2013-08-21 | 株式会社人参制药 | Black ginseng production method |
| CN103719848A (en) * | 2013-12-18 | 2014-04-16 | 张宇 | Processing method of black ginseng |
| CN103720896A (en) * | 2012-10-15 | 2014-04-16 | 潘亚琴 | Figwort root health care wine for glaucoma |
Family Cites Families (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100545943B1 (en) | 2003-06-05 | 2006-01-25 | 서흥석 | Red ginseng wine and its manufacturing method |
| KR101136487B1 (en) * | 2009-07-09 | 2012-04-19 | 정양수 | Preparing method of brewing rubus coreanus-red ginseng liquor and brewing rubus coreanus-red ginseng liquor thereof |
| KR101295846B1 (en) | 2013-02-18 | 2013-08-12 | 정황진 | Red ginseng liquor with enhanced saponin content and gensenoside content and producing method thereof |
| KR101446201B1 (en) * | 2013-03-26 | 2014-10-01 | 주식회사 원라인썬 | Method for manufacturing black ginseng makgealli containing black ginseng powder or black ginseng extract |
-
2015
- 2015-06-15 KR KR1020150084495A patent/KR101776288B1/en active IP Right Grant
-
2016
- 2016-03-24 CN CN201610172923.4A patent/CN106244389A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101156462B1 (en) * | 2009-10-23 | 2012-06-18 | 홍태희 | Method for preparing ginseng liquor and ginseng liquor thereby |
| CN103260433A (en) * | 2010-12-03 | 2013-08-21 | 株式会社人参制药 | Black ginseng production method |
| KR20130006049A (en) * | 2011-07-08 | 2013-01-16 | 이현실 | Worn red ginseng or black ginseng dried slices and preparation method thereof and red ginseng or black ginseng extract tea prepared using the same |
| CN103720896A (en) * | 2012-10-15 | 2014-04-16 | 潘亚琴 | Figwort root health care wine for glaucoma |
| CN102988229A (en) * | 2012-11-26 | 2013-03-27 | 薛美琪 | Treatment process of radix scrophulariae and preparation process of radix scrophulariae based cosmetic |
| CN103719848A (en) * | 2013-12-18 | 2014-04-16 | 张宇 | Processing method of black ginseng |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110157583A (en) * | 2019-05-31 | 2019-08-23 | 吉林省百年和龙酒业有限公司 | A kind of production method of the black ginseng wine of light flavor type |
Also Published As
| Publication number | Publication date |
|---|---|
| KR101776288B1 (en) | 2017-09-11 |
| KR20160147572A (en) | 2016-12-23 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104223158B (en) | A kind of preparation method of tea flavor boiled salted duck | |
| CN103315047B (en) | Method for producing carrot slices by medium-short wave infrared drying process | |
| CN104293621A (en) | Selenium-enriched health rice wine and preparation method thereof | |
| CN107929339A (en) | A kind of preparation method of black ginseng | |
| CN106551010A (en) | A kind of black tea with Pericarpium Citri Reticulatae taste and its processing method | |
| CN106318787A (en) | Preparing method of buckwheat wine | |
| CN102895397A (en) | Method for processing prepared rehmannia root, and product and application thereof | |
| CN106244389A (en) | Utilize black ginseng wine and the manufacture method thereof soaking black ginseng | |
| McWatters et al. | Effect of hydration of cowpea meal on physical and sensory attributes of a traditional West African food | |
| CN104855936A (en) | Spicy fragrant mushroom beef sauce and preparation method thereof | |
| CN106551021A (en) | A kind of processing method of seasoning black tea | |
| CN104422707A (en) | Method for identifying quality of steamed pork skin by observing microstructure | |
| CN106136085A (en) | A kind of natural Semen sojae atricolor extractum and preparation method thereof | |
| CN104738458A (en) | Process for producing spicy-hot yam slices | |
| CN106234667A (en) | A kind of processing method of white leaf green tea | |
| KR20010019628A (en) | Ginseng extract make method | |
| KR20100004725A (en) | Method for manufacturing bean-paste have a sea tangle | |
| CN104473248A (en) | Canned thick beef soup and preparation method thereof | |
| KR101618121B1 (en) | persimmon leaves pickle manufacturing method using persimmon leaves in autumn | |
| CN108800795A (en) | A kind of okra furnace drying method | |
| CN103478634A (en) | Method for preparing cornus officinalis snack food | |
| CN104026320B (en) | A kind of Chinese yam lotus rhizome haw flakes and preparation method thereof | |
| CN104312848B (en) | The preparation method of polyghace-seche ginseng wine and goods thereof | |
| CN103798853A (en) | Peanuts with lotus fragrance and preparation method thereof | |
| CN107594348A (en) | A kind of preparation method of man of Dong Zongzi |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20161221 |