CN101948727A - Rice wine cake and preparation method thereof - Google Patents
Rice wine cake and preparation method thereof Download PDFInfo
- Publication number
- CN101948727A CN101948727A CN 201010278882 CN201010278882A CN101948727A CN 101948727 A CN101948727 A CN 101948727A CN 201010278882 CN201010278882 CN 201010278882 CN 201010278882 A CN201010278882 A CN 201010278882A CN 101948727 A CN101948727 A CN 101948727A
- Authority
- CN
- China
- Prior art keywords
- wine
- rice
- cake
- wine cake
- parts
- 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.)
- Granted
Links
- 235000019991 rice wine Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 235000014101 wine Nutrition 0.000 claims abstract description 87
- 244000068988 Glycine max Species 0.000 claims abstract description 49
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 49
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 48
- 235000009566 rice Nutrition 0.000 claims abstract description 48
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 241000209094 Oryza Species 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 238000009835 boiling Methods 0.000 claims description 22
- 238000010411 cooking Methods 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 230000029087 digestion Effects 0.000 claims description 7
- 238000000465 moulding Methods 0.000 claims description 6
- 235000019082 Osmanthus Nutrition 0.000 claims description 5
- 241000333181 Osmanthus Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 4
- 239000004927 clay Substances 0.000 claims description 3
- 238000012258 culturing Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 240000000774 Cunila origanoides Species 0.000 abstract description 8
- 235000018274 Cunila origanoides Nutrition 0.000 abstract description 8
- 235000014866 Dictamnus albus Nutrition 0.000 abstract description 8
- 239000000463 material Substances 0.000 abstract description 6
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 238000001125 extrusion Methods 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 3
- 235000017803 cinnamon Nutrition 0.000 abstract 3
- 239000008188 pellet Substances 0.000 abstract 3
- 240000007594 Oryza sativa Species 0.000 abstract 2
- 235000010716 Vigna mungo Nutrition 0.000 abstract 2
- 240000001417 Vigna umbellata Species 0.000 abstract 2
- 235000011453 Vigna umbellata Nutrition 0.000 abstract 2
- 238000005299 abrasion Methods 0.000 abstract 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 238000000227 grinding Methods 0.000 abstract 1
- 238000003892 spreading Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 6
- 240000008042 Zea mays Species 0.000 description 5
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 5
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 5
- 235000005822 corn Nutrition 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000000903 blocking effect Effects 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 238000009395 breeding Methods 0.000 description 1
- 230000001488 breeding effect Effects 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
Images
Landscapes
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a preparation of a rice wine cake, which contains the following raw materials: 60 to 120 parts of rice, 20 to 40 parts of soybean, 4 to 10 parts of beaded leaves, 2 to 8 parts of cinnamon leaves and 1 to 2 parts of wine cake pellets. The preparation method comprises the following steps of: smashing the beaded leaves and the cinnamon leaves for later use; grinding the wine cake pellets into powder for later use; respectively steaming the rice and the soybean; spreading the steamed rice and soybean for cooling; adding the beaded leaves, the cinnamon leaves and the wine cake pellet powder into the cooled rice and soybean, stirring and overturning, and fully mixing to prepare a mixed material; putting the mixed material into a curved mold, and performing extrusion forming; putting the formed cake in a culture chamber for culture; and putting the cultured wine cake on a drying bed for drying. The wine cake does not contain dittany mud, so that the preparation is sanitary and safe; after the wine cake is used for the rice wine production, the material circulation process has small energy consumption, low equipment abrasion and long service life; and the material cannot block a production pipeline, and is favorable to production operation and efficiency improvement.
Description
Technical field
The invention belongs to food and food processing technology field, be specifically related to prescription of a kind of rice wine wine cake and preparation method thereof.
Background technology
Soybean-flavor liquor is one of Chinese distinctive traditional liquor kind, and long production history is arranged.The saccharifying ferment of soybean-flavor liquor is traditional Guangdong wine cake, and it is raw material that this class wine cake is used rice, soya bean, cake leaf (herbal medicine), cake kind, cake mud etc. usually, adopts traditional technology, and wet cultivation of artificial controlled temperature control forms.Though the local flavor of rice wine be unable to do without the traditional wine cake, the problem that the traditional wine cake exists keeps so far too, and problem mainly contains following 3 points:
1, the traditional wine cake adds dittany mud when producing, and directly enters in the rice wine fermentation with the wine cake when rice wine production feeds intake, and has hidden danger on hygiene control all the time, when raw material control is not good at, brings assorted flavor for rice wine easily;
2, have sand grains in the dittany mud, the wine cake drops into rice wine produce after, turn in the journey in streams and both to consume energy, also wear equipment reduces service life of equipment;
3, in the wine cake, dittany silt particle grain after input rice wine is produced, deposits more for a long time easily, and blocking pipe, fermenting container etc. are made troubles in production operation.
Therefore, preparation makes new advances do not comprise dittany mud and can keep the rice wine wine cake of original local flavor is one of problem demanding prompt solution in this area.
Summary of the invention
In order to overcome above-mentioned defective, the object of the present invention is to provide a kind of new rice wine wine cake that does not comprise dittany mud and can keep original local flavor, have production process safety, health, can not blocking pipe, be beneficial to the characteristics of production operation, reduction equipment loss.
In order to reach above-mentioned technique effect, a kind of rice wine wine cake provided by the invention, by the raw material that comprises following parts by weight:
Rice 60-120 part
Soya bean 20-40 part
Beading leaf 4-10 part
Osmanthus leaf 2-8 part
Wine cake ball 1-2 part
Be prepared from.
Rice wine wine cake is made flow process and is comprised:
Smash described beading leaf, Gui Ye standby;
Clay into power the wine cake standby;
Described rice, soya bean are cooked respectively;
The described rice that cooks, soya bean are spread out and cool;
Add described beading leaf, Gui Ye, wine cake ball powder in rice after described cooling, the soya bean, stir upset, fully mix thoroughly, make spice;
The spice of mixing thoroughly is packed among the Qu Mo into extrusion molding;
Place the cultivation room to cultivate the cake piece of moulding;
To cultivate sophisticated cake piece and place the baking bed to go up oven dry, make the wine cake.
Further, in the process of described rice cooking, the ratio of the parts by weight of the water of adding and the parts by weight of rice is between the 1-1.5; The ratio of the parts by weight of the water that adds and the parts by weight of soya bean is between the 1-2; At described rice, soya bean respectively in the process of boiling, all be set to add under the normal temperature state behind the water just hot digestion, make it integral body and be heated evenly.
Further, the time of described rice cooking was controlled at 20-40 minute, and ripe degree is controlled at 75%-95%.
Further, the time of described soya bean boiling was controlled at 4-10 hour, and ripe degree reaches 100%, and the soya bean of the boiling individual morphology that is kept perfectly, and promptly required thoroughly well cooked but not mushyly, can reach rotten to the corn degree with common staff pinching.
Further, the described rice that cooks, soya bean are spread out when cooling to 30-40 degree centigrade, add beading leaf, Gui Ye, wine cake ball powder again.
Further, after the moulding of described wine cake, also need to be positioned in the room and cultivated 6-12 days.
Further, described wine cake is set to more than or equal to 5 centimetres between each wine cake in cultivating suddenly.
Further, described room temperature of carrying out culturing step is arranged on 25-45 degree centigrade, and humidity is arranged on 30%-100%.
Further, described wine cake also need carry out baking step through after cultivating, and drying time was controlled at 1-2 days, and after oven dry was handled, wine cake water content was smaller or equal to 12%.
Beneficial effect of the present invention: owing to do not comprise dittany mud, safer, the health of feasible prescription; The wine cake drops into rice wine produce after, streams turns over that energy consumption is little in the journey, the equipment attrition rate is low, service life of equipment is high; The wine cake drops into rice wine produce after, material can not stop up the production pipeline, helps production operation and raises the efficiency.
Description of drawings
Fig. 1 is the making schema of a kind of rice wine wine of the present invention cake preparation method embodiment.
Embodiment
Below with reference to accompanying drawing and preferred embodiment characteristics of the present invention are described in further detail.Following embodiment only is exemplary, and those skilled in the art can make conspicuous modification on this basis, and these modifications also are included in the scope of the present invention.
As shown in Figure 1, the making flow process of rice wine wine cake comprises:
Step 1 is smashed beading leaf, Gui Ye standby; Clay into power wine cake ball standby;
Step 3, the time of rice cooking was controlled at 20-40 minute, and ripe degree is controlled at 75%-95%; The time of soya bean boiling was controlled at 4-10 hour, and ripe degree reaches 100%, and the soya bean of the boiling individual morphology that is kept perfectly, and can reach rotten to the corn degree with common staff pinching;
Step 4 is spread the rice that cooks out and is cooled to 30-40 degree centigrade; The soya bean that cooks spread out cool to 30-40 degree centigrade;
Step 5 adds beading leaf, Gui Ye, wine cake ball powder in the rice after described cooling, the soya bean, stir upset, fully mixes thoroughly, makes spice;
Step 6 is packed the spice of mixing thoroughly among the Qu Mo into, makes cake piece of uniform size;
Step 7 arranges and cultivates the room that room temperature is arranged on 25-45 degree centigrade, and humidity is arranged on 30%-100%;
Step 8 after described cake piece is made, also needs to be positioned in the above-mentioned cultivation room and cultivated 6-12 days; Cultivate processing; The cake piece is set to more than or equal to 5 centimetres between each cake piece in culturing step;
Step 9, described cake piece also need carry out baking step through after breeding, and drying time was controlled at 1-2 days, and after oven dry was handled, cake piece water content was smaller or equal to 12%, and the wine cake is made.
The preparation 1 of embodiment 1. rice wine wine cakes
In the present embodiment, each component and the parts by weight of wine cake are as follows:
60 parts in rice
30 parts of soya beans
4 parts on beading leaf
6 parts on osmanthus leaf
2 parts on wine cake ball
Be prepared from.
In this enforcement, the parts by weight of the water of adding are 1 with the ratio of the parts by weight of rice; The parts by weight of the water that adds are 1 with the ratio of the parts by weight of soya bean; In the process of rice cooking, add the boiling of water post-heating under the normal temperature state, take turns rice every upset one in 5 minutes, make it integral body and be heated evenly; The time of rice cooking was controlled at 20 minutes, and ripe degree is controlled at 80%; In the process of soya bean boiling, add the boiling of water post-heating under the normal temperature state, the time of boiling was controlled at 8 hours, and ripe degree reaches 100%, and the soya bean of the boiling individual morphology that is kept perfectly, and can reach rotten to the corn degree with common staff pinching; The rice that cooks spread out cool, the soya bean that cooks is spread out cool to 35 degrees centigrade to 35 degrees centigrade; Add beading leaf, Gui Ye, wine cake ball powder in rice after described cooling, the soya bean, stir upset, fully mix thoroughly, make spice; Again the spice of mixing thoroughly is packed among the Qu Mo, make wine cake of uniform size; After the wine cake is made, cultivate room temperature and be arranged on 25 degrees centigrade, humidity is arranged on 60%, is set between each wine cake to equal 5 centimetres, breeds and cultivates 6 days; After the wine cake was cultivated maturation, oven dry was handled 1 day, and after the oven dry, wine cake water content is 12%.
Following table one is the contrast of present embodiment and traditional wine cake prescription.
Table one
The preparation 2 of embodiment 2. rice wine wine cakes
In the present embodiment, each component and the parts by weight of wine cake are as follows:
100 parts in rice
20 parts of soya beans
7 parts on beading leaf
2 parts on osmanthus leaf
1 part on wine cake ball
Be prepared from.
In this enforcement, the parts by weight of the water of adding are 1.5 with the ratio of the parts by weight of rice; The parts by weight of the water that adds are 2 with the ratio of the parts by weight of soya bean; In the process of rice cooking, add behind the water just hot digestion under the normal temperature state, take turns rice every upset one in several minutes, make it integral body and be heated evenly; The time of rice cooking was controlled at 30 minutes, and ripe degree is controlled at 95%; In the process of soya bean boiling, add behind the water just hot digestion under the normal temperature state, the time of boiling was controlled at 4 hours, and ripe degree reaches 100%, and the soya bean of the boiling individual morphology that is kept perfectly, and can reach rotten to the corn degree with common staff pinching; The rice that cooks spread out cool, the soya bean that cooks is spread out cool to 30 degrees centigrade to 30 degrees centigrade; Add beading leaf, Gui Ye, wine cake ball powder in rice after described cooling, the soya bean, stir upset, fully mix thoroughly, make spice; Again the spice of mixing thoroughly is packed among the Qu Mo, make wine cake of uniform size; After the moulding of wine cake, cultivate room temperature and be arranged on 35 degrees centigrade, humidity is arranged on 30%, is set to greater than 5 centimetres between each wine cake, breeds and cultivates 12 days; After the wine cake was cultivated maturation, oven dry was handled 1.5 days, and after the oven dry, wine cake water content is 11%.
Following table two is the contrast of present embodiment and traditional wine cake prescription.
Table two
The preparation 3 of embodiment 3. rice wine wine cakes
In the present embodiment, each component and the parts by weight of wine cake are as follows:
120 parts in rice
40 parts of soya beans
10 parts on beading leaf
8 parts on osmanthus leaf
1.5 parts on wine cake ball
Be prepared from.
In this enforcement, the parts by weight of the water of adding are 1.2 with the ratio of the parts by weight of rice; The parts by weight of the water that adds are 1.5 with the ratio of the parts by weight of soya bean; In the process of rice cooking, add behind the water just hot digestion under the normal temperature state, take turns rice every upset one in several minutes, make it integral body and be heated evenly; The time of rice cooking was controlled at 40 minutes, and ripe degree is controlled at 75%; In the process of soya bean boiling, add behind the water just hot digestion under the normal temperature state, the time of boiling was controlled at 10 hours, and ripe degree reaches 100%, and the soya bean of the boiling individual morphology that is kept perfectly, and can reach rotten to the corn degree with common staff pinching; The rice that cooks and soya bean spread out cool to 40 degrees centigrade; Add beading leaf, Gui Ye, wine cake ball powder in rice after described cooling, the soya bean, stir upset, fully mix thoroughly, make spice; Again the spice of mixing thoroughly is packed among the Qu Mo, make wine cake of uniform size; After the moulding of wine cake, cultivate room temperature and be arranged on 45 degrees centigrade, humidity is arranged on 100%, is set to greater than 5 centimetres between each wine cake; Cultivate processing 10 days; After the wine cake is cultivated maturation, oven dry place 1.5 days, after the oven dry, wine cake water content is 10%.
Following table three is the contrast of present embodiment and traditional wine cake prescription.
Table three
Beneficial effect of the present invention: owing to do not comprise dittany mud, make production process safety, health; Streams turns over that energy consumption is little in the journey, the equipment attrition rate is low, service life of equipment is high; Material can not stop up the production pipeline, helps continuous production.
The above only is a preferable case study on implementation of the present invention, and is in order to restriction the present invention, within the spirit and principles in the present invention not all, any modification of being done, is equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. a rice wine wine cake is characterized in that, by the raw material that comprises following parts by weight:
Rice 60-120 part
Soya bean 20-40 part
Beading leaf 4-10 part
Osmanthus leaf 2-8 part
Wine cake ball 1-2 part
Be prepared from.
2. according to the preparation method of the described rice wine wine of claim 1 cake, it is characterized in that it is made flow process and comprises:
Smash described beading leaf, Gui Ye standby;
Clay into power wine cake ball standby;
Described rice, soya bean are cooked respectively;
The described rice that cooks, soya bean are spread out and cool;
Add described beading leaf, Gui Ye, wine cake ball powder in rice after described cooling, the soya bean, stir upset, fully mix thoroughly, make spice;
The spice of mixing thoroughly is packed among the Qu Mo, by extruding, form size evenly, the firm cake piece of bonding;
Place the cultivation room to cultivate the cake piece of moulding;
To cultivate sophisticated cake piece and place the baking bed to go up oven dry, make the wine cake.
3. the preparation method of rice wine wine cake according to claim 2 is characterized in that, in the process of described rice cooking, the ratio of the parts by weight of the water of adding and the parts by weight of rice is between the 1-1.5; In the process of described soya bean boiling, the ratio of the parts by weight of the water of adding and the parts by weight of soya bean is between the 1-2; At described rice, soya bean respectively in the process of boiling, all be set to add under the normal temperature state behind the water just hot digestion, make it integral body and be heated evenly.
4. the preparation method of rice wine wine cake according to claim 3 is characterized in that, the time of described rice cooking was controlled at 20-40 minute, and ripe degree is controlled at 75%-95%.
5. the preparation method of rice wine wine cake according to claim 3 is characterized in that, the time of described soya bean boiling was controlled at 4-10 hour, and ripe degree reaches 100%, and the soya bean of the boiling individual morphology that is kept perfectly.
6. the preparation method of rice wine wine cake according to claim 2 is characterized in that, the described rice that cooks, soya bean are spread out when cooling to 30-40 degree centigrade, adds beading leaf, Gui Ye, wine cake ball powder again.
7. the preparation method of rice wine wine cake according to claim 2 is characterized in that, after the moulding of described wine cake, also needs to be positioned over to cultivate in the room and cultivates 6-12 days.
8. the preparation method of rice wine wine cake according to claim 7 is characterized in that, described wine cake is set to more than or equal to 5 centimetres between each wine cake in culturing step.
9. the preparation method of rice wine wine cake according to claim 7 is characterized in that, described cultivation room temperature is arranged on 25-45 degree centigrade, and humidity is arranged on 30%-100%.
10. the preparation method of rice wine wine cake according to claim 2 is characterized in that, after described wine cake is cultivated maturation, also needs to dry processing on the baking bed, and drying time was controlled at 1-2 days, and after oven dry was handled, wine cake water content was smaller or equal to 12%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010278882A CN101948727B (en) | 2010-09-09 | 2010-09-09 | Rice wine cake and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010278882A CN101948727B (en) | 2010-09-09 | 2010-09-09 | Rice wine cake and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101948727A true CN101948727A (en) | 2011-01-19 |
| CN101948727B CN101948727B (en) | 2012-10-03 |
Family
ID=43452359
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010278882A Active CN101948727B (en) | 2010-09-09 | 2010-09-09 | Rice wine cake and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101948727B (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312831A (en) * | 2014-10-23 | 2015-01-28 | 桂林恭城清泉酒业有限责任公司 | Wine cake and making method thereof |
| CN106136054A (en) * | 2016-06-30 | 2016-11-23 | 衡阳师范学院 | A kind of manufacture method of distiller's grains of beer fermentation cake |
| CN107022452A (en) * | 2017-06-21 | 2017-08-08 | 广东石湾酒厂集团有限公司 | A kind of technology of soybean-flavor liquor special utility saccharifying ferment |
| CN116983886A (en) * | 2023-09-27 | 2023-11-03 | 广东顺德酒厂有限公司 | White spirit preparation device and process |
-
2010
- 2010-09-09 CN CN201010278882A patent/CN101948727B/en active Active
Non-Patent Citations (2)
| Title |
|---|
| 《酿酒科技》 19941108 彭荣平 玉冰烧型斋酒（基酒）异味的探讨 , 第06期 2 * |
| 《酿酒科技》 20040508 王民俊 豉香型白酒生产工艺(三) , 第03期 2 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104312831A (en) * | 2014-10-23 | 2015-01-28 | 桂林恭城清泉酒业有限责任公司 | Wine cake and making method thereof |
| CN106136054A (en) * | 2016-06-30 | 2016-11-23 | 衡阳师范学院 | A kind of manufacture method of distiller's grains of beer fermentation cake |
| CN107022452A (en) * | 2017-06-21 | 2017-08-08 | 广东石湾酒厂集团有限公司 | A kind of technology of soybean-flavor liquor special utility saccharifying ferment |
| CN116983886A (en) * | 2023-09-27 | 2023-11-03 | 广东顺德酒厂有限公司 | White spirit preparation device and process |
| CN116983886B (en) * | 2023-09-27 | 2023-12-15 | 广东顺德酒厂有限公司 | White spirit preparation device and process |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101948727B (en) | 2012-10-03 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103740762B (en) | Produce complex medium of functional Monascus and preparation method thereof and fermentation process | |
| CN103719631B (en) | Special feed for breeding trionyx sinensis and preparation method thereof | |
| CN103155965B (en) | Multi-layer pancake with strawberry flavor | |
| CN102258177A (en) | Ultrafine powder of dietary fibers from bean dregs and preparation method thereof | |
| CN103621814A (en) | Goose feed containing Chinese medicinal additives | |
| CN104171328A (en) | Selenium-rich Chinese herbal medicine fermented goat feed | |
| CN101948727B (en) | Rice wine cake and preparation method thereof | |
| CN104171589A (en) | Sesame-flavor snakehead feed and manufacturing method thereof | |
| CN103229898A (en) | Cow forage and preparation method thereof | |
| CN103829042A (en) | Production method of multi-vitamin active cassava protein feed | |
| CN104782927A (en) | Formula and preparation method of palatable broiler feed using synergism of ramulus mori and red date | |
| CN105165732A (en) | Compost for artificially breeding eupolyphaga | |
| CN105325688A (en) | Mixed feed of Chinese herbal medicine and probiotics composite fermented materials and preparation method thereof | |
| CN105104796A (en) | Gosling feed and preparation method thereof | |
| CN104082528A (en) | Feed additive and preparation method thereof | |
| CN103947851B (en) | A kind of carp formula forage and preparation method thereof | |
| CN104782926A (en) | Formula and preparation method of feeding attraction broiler feed using synergism of ramulus mori and red date | |
| CN104543339A (en) | Microwave conditioning production process of feeds | |
| CN104082578A (en) | Selenium-containing goose feed and preparing method of selenium-containing goose feed | |
| CN104256149A (en) | Feed for meat ducks and preparation method thereof | |
| CN104161225A (en) | Heat-clearing palatable pig feed and preparation method thereof | |
| CN102206567A (en) | Method for producing rice-koji for spirits | |
| CN103371252A (en) | Orange peel and chrysanthemum tea | |
| CN110100948A (en) | A kind of feed and preparation method thereof for mitigating diarrhea of pigs | |
| CN104799049A (en) | High-conversion-rate broiler feed formula using synergistic effect of mulberry twigs and red dates as well as preparation method of feed |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Yan Xiwen Document name: Notification of Passing Examination on Formalities |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: Rice wine cake and preparation method thereof Effective date of registration: 20200409 Granted publication date: 20121003 Pledgee: Shunde Guangdong rural commercial bank Limited by Share Ltd. Daliang branch Pledgor: GUANGDONG SHUNDE DISTILLERY Co.,Ltd. Registration number: Y2020980001388 |
|
| PC01 | Cancellation of the registration of the contract for pledge of patent right | ||
| PC01 | Cancellation of the registration of the contract for pledge of patent right |
Date of cancellation: 20230915 Granted publication date: 20121003 Pledgee: Shunde Guangdong rural commercial bank Limited by Share Ltd. Daliang branch Pledgor: GUANGDONG SHUNDE DISTILLERY CO.,LTD. Registration number: Y2020980001388 |
|
| PE01 | Entry into force of the registration of the contract for pledge of patent right | ||
| PE01 | Entry into force of the registration of the contract for pledge of patent right |
Denomination of invention: A rice wine cake and its preparation method Effective date of registration: 20231016 Granted publication date: 20121003 Pledgee: Industrial and Commercial Bank of China Limited Foshan Shunde sub branch Pledgor: GUANGDONG SHUNDE DISTILLERY CO.,LTD. Registration number: Y2023980061152 |