CN106616897A - Preparation method for olive meat sauce - Google Patents
Preparation method for olive meat sauce Download PDFInfo
- Publication number
- CN106616897A CN106616897A CN201710113407.9A CN201710113407A CN106616897A CN 106616897 A CN106616897 A CN 106616897A CN 201710113407 A CN201710113407 A CN 201710113407A CN 106616897 A CN106616897 A CN 106616897A
- Authority
- CN
- China
- Prior art keywords
- olive
- preparation
- pork
- parts
- meat pulp
- 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention especially relates to a preparation method for an olive meat sauce, belonging to the technical field of food. The preparation method comprises the following steps: 1) processing of olives: subjecting the olives to stone removal, cleaning, quick-freezing, stir frying with oil and preserving for subsequent usage; 2) processing of pork: subjecting the pork to trimming, cleaning and dicing, adding water, carrying out ultrasonic treatment, carrying out steaming to remove moisture on the surface of the diced pork and preserving the pork for subsequent usage; 3) uniformly mixing the processed olives and pork under stirring and carrying out seasoning; and 4) successively carrying out bottling, sterilization, labeling and cartonning. The olive meat sauce prepared by using the method needs no additive and has shelf life of as long as 18 months after bottling; and the prepared olive meat sauce has substantial health-care effect and is capable of substantially resisting radiation, removing the effect of alcohol, tranquillizing the mind, resisting ageing and the like.
Description
Technical field
The invention belongs to food processing technology field, more particularly to a kind of preparation method of olive meat pulp.
Background technology
Olive, also known as yellow olive, Chinese olive, are one of southern Common Fruits, and its is nutritious, pulp inner protein, carbon water
The mineral matter such as compound, fat, vitamin C and calcium, phosphorus, iron, wherein ascorbic content is 10 times of apple, pears, peach
5 times, calcium content is also very high, and is easily absorbed by the body, and women, children is suitable to especially and is eaten.Winter-spring season, chews daily two or three piece of food fresh
Olive, can prevent the infection of the upper respiratory tract, therefore the reputation for having " Winter-Spring olive match ginseng " among the people.Studying data at home and abroad shows olive fruit
Also contain escoparone, scopolactone, (E) -3,3- dihydroxy -4,4- dimethoxystilbenes, gallic acid, inverse nutgall in reality
Acid, brevifolin, Hyperoside and some triterpene compounds, volatile oil, flavone compound.
Olive is that health ministry approval is both food and one of the article of medicine, high medical value.The traditional Chinese medical science is recognized
For, the sweet acid of olive, mild-natured, people's spleen, stomach, lung channel, have clearing heat and detoxicating, sharp pharynx resolving sputum, promote the production of body fluid to quench thirst, the work(that relieving restlessness is sobered up, fit
For abscess of throat, polydipsia, cough phlegm blood etc..《Japan hanako materia medica》Say its " appetizing, lower gas, antidiarrheal ".《Compendium of Materia Medica》Yan Qi
" born fluid, only polydipsia, control sore-throat, chew pharynx juice, can solve all ichthyophagy crab poison ".《The southern regions of the Yunnan Province book on Chinese herbal medicine》Say that it " is controlled on all larynx fire
Scorching, infection with swollen head disease, can solve damp and hot, spring warmth, promote the production of body fluid to quench thirst, sharp phlegm, solve ichthyotoxin, wine, stagnate ".Important functional component in olive
It is the polyphenols such as gallic acid.Research has shown that such material has higher radical scavenging activity and stronger antioxygen
Change ability, clinically with effects such as the throat that relieves the effect of alcohol, protects, anti-aging, the generations of prevention of cardiovascular disease.
Now, olive is processed to various converted products, and olive meat pulp is exactly one of which, but existing olive meat pulp
Local flavor is single, and health-care effect is also obvious, and the grease in olive meat pulp is easily aoxidized in storage, and then change of becoming sour
Matter, affects taste and flavor.Therefore research and develop a kind of unique flavor and the olive meat pulp with health-care efficacy becomes very heavy
Will.
The content of the invention
The technical problem to be solved is to provide a kind of preparation method of olive meat pulp, what the method was prepared
Olive meat pulp can long-term storage, and health-care efficacy is more notable.
For achieving the above object, the present invention is adopted the following technical scheme that：
The present invention provides the preparation method of olive meat pulp, including following preparation process：
1) olive is processed：The de- core of olive is taken, is cleaned up, it is quick-frozen, stir fry in oil, pickle, it is standby；
2) pork is processed：Pork is taken, is arranged, cleaning is diced, and is added water, and ultrasonication is evaporated meat cubelets surface moisture, salts down
System, it is standby；
3) the olive after process and pork mixing and stirring, seasoning；
4) bottle, it is sterilized, label, case.
Olive selected by the present invention is new fresh olive.Step 1 of the present invention) in, it is now that olive is quick-frozen, then stir fry in oil, profit
With the temperature difference, change the physical arrangement of olive, be conducive to immersion below, improve the health-care efficacy of olive.
The black pork of Pork-flavor selected by the present invention.Black pork quality is fine and smooth and nutritive value is abundant.Insatiable hunger in muscle
Liver can be protected for 8.87%, particularly leukotrienes with the content of aliphatic acid, human immunological competence can be improved, while can also change
The activity of SOD in philanthropist's body, suppresses the generation of MDA, delays body aging, cell senescence, and content is significantly higher than other pig kinds, right
Human body has high nutritive value and health-care effect, and such as long-term consumption can promote longevity, and have soup strong, around tooth lasting.
In order to improve the health-care effect of olive, particularly olive radioresistance, sober up calm the nerves, anti-ageing health-care efficacy of waiting for a long time, it is excellent
Selection of land, step 1 of the present invention) in, preserved materials used are pickled, it is made up of the raw material of following weight portion：Fermented Soybean 16～28
Part, 10～20 parts of Chinese lobelia, 8～14 parts of radix stellariae dichotomae, 3～10 parts of paniculate swallowwort.
In order to improve the fresh-keeping effect of meat, it is preferable that step 2 of the present invention) in, preserved materials used are pickled, by
The raw material of following weight portion is made：20～32 parts of luffa, 12～20 parts of fructus amomi, 6～14 parts of tsaoko, 2～8 parts of rhizoma alismatis.
In order to improve the drug effect of Chinese medicine material, it is preferable that the preparation method of preserved materials of the present invention is：By whole raw materials
It is well mixed, adds water, decoct 2～3 times, add water every time as 8～13 times of water of raw material weight, 10～20min is decocted every time, merges and decoct
Boil liquid, is concentrated into the paste that relative density is 1.12～1.18.
Preferably, preserved materials of the present invention are the 8～12% of de- core olive weight.Preserved materials addition is proper, can either
Drug effect is played to greatest extent, while the local flavor of olive can also be ensured to greatest extent.
Preferably, preserved materials of the present invention are the 3～6% of pork weight.Preserved materials addition is suitable, can play maximum
Drug effect, while ensureing the optimum taste of pork.
Preferably, step 2 of the present invention) in, amount of water is 10～15 times of pork weight, in 20～30kHz frequencies
Under 100～200W, 30～50min of ultrasonication.Ultrasonication is conducive to pickling for subsequent step, it is ensured that preserved materials
Effect.
Preferably, step 3 of the present invention) in, olive and pork press 10:2～4 weight is than mixing.This proportioning, system
Standby olive meat pulp flavor taste out is optimal.
Preferably, step 1 of the present invention) and step 2) in, pickle 8～15min.Salting period is suitable, can shorten
The fabrication cycle of olive meat pulp.
Preferably, step 3 of the present invention) in, the raw material used by seasoning is made up of the raw material of following weight portion：It is edible to plant
2～6 parts of thing oil, 0.1～0.7 part of pepper, 0.1～0.3 part of capsicum, 0.2～1.2 part of sugar, 1～3 part of salt.Seasoning process of the present invention
In, can arbitrarily according to taste and local flavor addition flavoring, but the present invention in, it is preferable that the flavoring for being added be olive and
The 2～4% of pork gross weight.
Olive meat pulp is prepared using the inventive method, without the need for additive, after bottling, storage period is up to 18 months, and prepares
The olive meat pulp obvious health-care efficacy for obtaining, with significant radioresistance, sober up calm the nerves, anti-aging the effects such as, Jing experiment, right
In the test of subacute aging animal groups, the olive meat pulp for preparing of the present invention compared with the olive meat pulp that prior art is prepared,
SOD in serum value to animal, improves 6.78～19.32%, and GSH-Px in serum improves 8.96～10.23%, and serum MDA is reduced
12.36～15.63%, brain tissue LPF reduce by 23.66～27.68%.
Specific embodiment
With reference to embodiments the invention will be further described, but the invention is not limited in these embodiments.
Embodiment 1
The preparation method of olive meat pulp, including following preparation process：
1) olive is processed：The de- core of olive is taken, is cleaned up, quick-frozen, stir fry in oil 2min, and addition takes off the 12% of core olive weight
Preserved materials pickle 8min, standby；
2) pork is processed：Pork is taken, is arranged, cleaning is diced, and is added water, and amount of water is 15 times of pork weight, in 20kHz
Under frequency and 200W, ultrasonication 30min is evaporated meat cubelets surface moisture, and the preserved materials for adding pork weight 6% are pickled
8min, it is standby；
3) olive and pork after process is pressed 10:4 weight stirs than mixing, adds olive and pork gross weight
The flavoring of the 2% of amount is seasoned；
4) bottle, it is sterilized, label, case.
The step 1) in, the preparation method for pickling preserved materials used is：Raw material is weighed by following weight portion：Fermented Soybean
28 parts, 10 parts of Chinese lobelia, 14 parts of radix stellariae dichotomae, 3 parts of paniculate swallowwort, be well mixed, add water, decoct 3 times, add water every time as raw material weight
8 times of water, decoct every time 20min, merge decoction liquor, are concentrated into the paste that relative density is 1.12.
The step 2) in, the preparation method for pickling preserved materials used is：Raw material is weighed by following weight portion：Luffa
32 parts, 12 parts of fructus amomi, 14 parts of tsaoko, 2 parts of rhizoma alismatis, be well mixed, add water, decoct 2 times, add water every time as 8 times of water of raw material weight,
20min is decocted every time, merges decoction liquor, be concentrated into the paste that relative density is 1.12.
The step 3) in, the raw material used by seasoning is made up of the raw material of following weight portion：6 parts of edible vegetable oil, pepper
0.1 part, 0.3 part of capsicum, 0.2 part of sugar, 3 parts of salt.
Embodiment 2
The preparation method of olive meat pulp, including following preparation process：
1) olive is processed：The de- core of olive is taken, is cleaned up, quick-frozen, stir fry in oil 3min, and addition takes off the 10% of core olive weight
Preserved materials pickle 11min, standby；
2) pork is processed：Pork is taken, is arranged, cleaning is diced, and is added water, and amount of water is 13 times of pork weight, in 25kHz
Under frequency and 150W, ultrasonication 40min is evaporated meat cubelets surface moisture, and the preserved materials for adding pork weight 5% are pickled
12min, it is standby；
3) olive and pork after process is pressed 10:3 weight stirs than mixing, adds olive and pork gross weight
The flavoring of the 3% of amount is seasoned；
4) bottle, it is sterilized, label, case.
The step 1) in, the preparation method for pickling preserved materials used is：Raw material is weighed by following weight portion：Fermented Soybean
22 parts, 15 parts of Chinese lobelia, 11 parts of radix stellariae dichotomae, 7 parts of paniculate swallowwort, be well mixed, add water, decoct 3 times, add water every time as raw material weight
10 times of water, decoct every time 15min, merge decoction liquor, are concentrated into the paste that relative density is 1.15.
The step 2) in, the preparation method for pickling preserved materials used is：Raw material is weighed by following weight portion：Luffa
26 parts, 16 parts of fructus amomi, 10 parts of tsaoko, 5 parts of rhizoma alismatis, be well mixed, add water, decoct 3 times, add water every time as 10 times of raw material weight
Water, decocts every time 15min, merges decoction liquor, is concentrated into the paste that relative density is 1.16.
The step 3) in, the raw material used by seasoning is made up of the raw material of following weight portion：4 parts of edible vegetable oil, pepper
0.4 part, 0.2 part of capsicum, 0.7 part of sugar, 2 parts of salt.
Embodiment 3
The preparation method of olive meat pulp, including following preparation process：
1) olive is processed：The de- core of olive is taken, is cleaned up, quick-frozen, stir fry in oil 4min, and addition takes off the 8% of core olive weight
Preserved materials pickle 15min, standby；
2) pork is processed：Pork is taken, is arranged, cleaning is diced, and is added water, and amount of water is 10 times of pork weight, in 30kHz
Under frequency and 100W, ultrasonication 50min is evaporated meat cubelets surface moisture, and the preserved materials for adding pork weight 3% are pickled
15min, it is standby；
3) olive and pork after process is pressed 10:2 weight stirs than mixing, adds olive and pork gross weight
The flavoring of the 4% of amount is seasoned；
4) bottle, it is sterilized, label, case.
The step 1) in, the preparation method for pickling preserved materials used is：Raw material is weighed by following weight portion：Fermented Soybean
16 parts, 20 parts of Chinese lobelia, 8 parts of radix stellariae dichotomae, 10 parts of paniculate swallowwort, be well mixed, add water, decoct 2 times, add water every time as raw material weight
13 times of water, decoct every time 10min, merge decoction liquor, are concentrated into the paste that relative density is 1.18.
The step 2) in, the preparation method for pickling preserved materials used is：Raw material is weighed by following weight portion：Luffa
20 parts, 20 parts of fructus amomi, 6 parts of tsaoko, 8 parts of rhizoma alismatis, be well mixed, add water, decoct 2 times, add water every time as 13 times of water of raw material weight,
10min is decocted every time, merges decoction liquor, be concentrated into the paste that relative density is 1.18.
The step 3) in, the raw material used by seasoning is made up of the raw material of following weight portion：2 parts of edible vegetable oil, pepper
0.7 part, 0.1 part of capsicum, 1.2 parts of sugar, 1 part of salt.
Comparative example 1 (existing preparation method)
The preparation method of existing olive meat pulp, including following preparation process：
1) olive is processed：The de- core of olive is taken, is cleaned up, stirred fry in oil, it is standby；
2) pork is processed：Pork is taken, whole to pickle, drying is standby；
3) olive and meat cubelets after process is pressed 10：3 ratio mixing and stirring, adds edible vegetable oil, spices to enter
Row seasoning；
4) bottle, it is sterilized, label, case.
Test example：The olive meat pulp pair that the inventive method is prepared60The radioresistance effect assessment of Co irradiation
The mouse of male and female half and half is divided into 5 groups, the 1st～3 group is embodiment group, prepared by continuous 10 days feeding the inventive method
The olive meat pulp of the embodiment 1～3 for obtaining, feeding amount is by weight per 10g feeding 0.2g olive meat pulp；4th group of comparative example
Group, the olive meat pulp of continuous 10 days feeding comparative examples 1, feeding amount is by weight per 10g feeding 0.2g olive meat pulp；5th group
For the control group of not feeding radioresistance olive meat pulp.
It is 9Gy's with dosage after ten days60Co gamma-rays disposably irradiates mouse systemic.By survival rate, micronuclear rates and chest
The analysis of gland index, illustrates the embodiment group mouse of feeding olive meat pulp compared with comparative example group, tester, with significantly anti-
Anti-radiation protection is acted on.The results are shown in Table 1.
The mouse of table 1 survival rate micronuclear rates and thymus index table (n=4,)
Note：Compare with control group,*P ＜ 0.05 be it is notable,**P ＜ 0.01 are extremely notable.
Claims (10)
1. the preparation method of olive meat pulp, it is characterised in that including following preparation process：
1) olive is processed：The de- core of olive is taken, is cleaned up, it is quick-frozen, stir fry in oil, pickle, it is standby；
2) pork is processed：Pork is taken, is arranged, cleaning is diced, and is added water, and ultrasonication is evaporated meat cubelets surface moisture, pickles, standby
With；
3) the olive after process and pork mixing and stirring, seasoning；
4) bottle, it is sterilized, label, case.
2. the preparation method of olive meat pulp according to claim 1, it is characterised in that the step 1) in, pickle used
Preserved materials, be made up of the raw material of following weight portion：16～28 parts of Fermented Soybean, 10～20 parts of Chinese lobelia, 8～14 parts of radix stellariae dichotomae,
3～10 parts of paniculate swallowwort.
3. the preparation method of olive meat pulp according to claim 1, it is characterised in that the step 2) in, pickle used
Preserved materials, be made up of the raw material of following weight portion：20～32 parts of luffa, 12～20 parts of fructus amomi, 6～14 parts of tsaoko, rhizoma alismatis 2
～8 parts.
4. the preparation method of the olive meat pulp according to Claims 2 or 3, it is characterised in that the preparation side of the preserved materials
Method is：Whole raw materials are well mixed, are added water, decocted 2～3 times, added water every time as 8～13 times of water of raw material weight, every time decoction
10～20min, merges decoction liquor, is concentrated into the paste that relative density is 1.12～1.18.
5. the preparation method of olive meat pulp according to claim 2, it is characterised in that：The preserved materials are de- core olive weight
The 8～12% of amount.
6. the preparation method of olive meat pulp according to claim 3, it is characterised in that：The preserved materials are pork weight
3～6%.
7. the preparation method of olive meat pulp according to claim 1, it is characterised in that：The step 2) in, amount of water is
10～15 times of pork weight, under 20～30kHz frequencies and 100～200W, 30～50min of ultrasonication.
8. the preparation method of olive meat pulp according to claim 7, it is characterised in that：The step 3) in, olive and pig
Meat presses 10:2～4 weight is than mixing.
9. the preparation method of olive meat pulp according to claim 1, it is characterised in that：The step 1) and step 2) in,
Pickle 8～15min.
10. the preparation method of olive meat pulp according to claim 1, it is characterised in that：The step 3) in, used by seasoning
Raw material be made up of the raw material of following weight portion：2～6 parts of edible vegetable oil, 0.1～0.7 part of pepper, 0.1～0.3 part of capsicum,
0.2～1.2 part of sugar, 1～3 part of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710113407.9A CN106616897A (en) | 2017-02-28 | 2017-02-28 | Preparation method for olive meat sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710113407.9A CN106616897A (en) | 2017-02-28 | 2017-02-28 | Preparation method for olive meat sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616897A true CN106616897A (en) | 2017-05-10 |
Family
ID=58847837
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710113407.9A Pending CN106616897A (en) | 2017-02-28 | 2017-02-28 | Preparation method for olive meat sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616897A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348471A (en) * | 2017-08-18 | 2017-11-17 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive meat pulp |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342502A (en) * | 2010-07-29 | 2012-02-08 | 盐城市乡绿食品有限公司 | Processing formula and technology of rice-flavored meat foodstuff |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN105146479A (en) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | Delicious compound flavor sauce and preparation method thereof |
| CN105325974A (en) * | 2015-11-13 | 2016-02-17 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive dish |
| CN105360967A (en) * | 2015-11-27 | 2016-03-02 | 汤镇宇 | Olive dish meat pie preparation method |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
| CN105661417A (en) * | 2016-01-15 | 2016-06-15 | 广西北部湾珠乡橄榄食品有限公司 | Olive pulp and preserving method thereof |
| CN105795449A (en) * | 2016-03-28 | 2016-07-27 | 倪志辉 | Olive chili sauce capable of stimulating appetite and preparation method of olive chili sauce |
| CN105918896A (en) * | 2016-06-12 | 2016-09-07 | 罗朝吉 | Making method for dried Luchuan port slice |
-
2017
- 2017-02-28 CN CN201710113407.9A patent/CN106616897A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102342502A (en) * | 2010-07-29 | 2012-02-08 | 盐城市乡绿食品有限公司 | Processing formula and technology of rice-flavored meat foodstuff |
| CN104305155A (en) * | 2014-10-21 | 2015-01-28 | 天津天绿健科技有限公司 | White boletus minced chicken and preparation method thereof |
| CN105146479A (en) * | 2015-08-28 | 2015-12-16 | 安徽风酿调味品有限公司 | Delicious compound flavor sauce and preparation method thereof |
| CN105325974A (en) * | 2015-11-13 | 2016-02-17 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive dish |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
| CN105360967A (en) * | 2015-11-27 | 2016-03-02 | 汤镇宇 | Olive dish meat pie preparation method |
| CN105661417A (en) * | 2016-01-15 | 2016-06-15 | 广西北部湾珠乡橄榄食品有限公司 | Olive pulp and preserving method thereof |
| CN105795449A (en) * | 2016-03-28 | 2016-07-27 | 倪志辉 | Olive chili sauce capable of stimulating appetite and preparation method of olive chili sauce |
| CN105918896A (en) * | 2016-06-12 | 2016-09-07 | 罗朝吉 | Making method for dried Luchuan port slice |
Non-Patent Citations (1)
| Title |
|---|
| 张龙德: "《巧手调味拌馅妙招》", 31 May 2010, 辽宁科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107348471A (en) * | 2017-08-18 | 2017-11-17 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive meat pulp |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US20180325151A1 (en) | Method of producing instant ginseng chicken soup product | |
| CN105533503A (en) | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor | |
| CN107495029A (en) | A kind of preparation method of olive beverage | |
| CN105995933A (en) | Natto chili sauce | |
| KR101121738B1 (en) | A method of preparing kimchi | |
| CN101422234B (en) | Edible fungus instant food with plant preserver and production method thereof | |
| CN103005398A (en) | Flavored auricularia polytricha can | |
| CN112998235A (en) | Strong-fragrance nourishing hotpot condiment and preparation method thereof | |
| CN106901245A (en) | The preparation method of olive fish | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN107692094A (en) | A kind of preparation method of olive fish | |
| CN105795445A (en) | Dried ballonflower minced pork sauce and production method thereof | |
| CN106036575A (en) | Fruit and vegetable nutritional fish cake for promoting digestion and relieving stasis and preparation method thereof | |
| CN104172048B (en) | Bamboo juice nutritional flavouring agent and preparation method thereof | |
| CN103907973A (en) | Purely-natural low temperature baked peanut powder and its making method | |
| CN106616897A (en) | Preparation method for olive meat sauce | |
| CN105852051A (en) | Long-shelf-life fermented soybean and preparation method thereof | |
| CN103549545B (en) | The processing method of red wine dregs Chinese chestnut leisure food | |
| CN109287958A (en) | Halogen face and its preparation process | |
| CN104997045B (en) | A kind of fresh and tender peppermint goose ready-to-eat food and preparation method thereof | |
| CN106889571A (en) | The preparation method of russule olive paste | |
| CN107125609A (en) | A kind of Spiced hare is dry and preparation method thereof | |
| CN107034122A (en) | A kind of sanchi flower vinegar and its preparation technology | |
| CN106418365A (en) | Instant c. sinensis and preparing method thereof | |
| CN106666564A (en) | Pickled allium chinensis product and pickling method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170510 |