CN102578258B - Healthy fermented bean curd containing Chinese herbal medicine formula and production process thereof - Google Patents
Healthy fermented bean curd containing Chinese herbal medicine formula and production process thereof Download PDFInfo
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- CN102578258B CN102578258B CN201210047653.6A CN201210047653A CN102578258B CN 102578258 B CN102578258 B CN 102578258B CN 201210047653 A CN201210047653 A CN 201210047653A CN 102578258 B CN102578258 B CN 102578258B
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Abstract
The invention provides a healthy fermented bean curd containing a Chinese herbal medicine formula and a production process thereof. The healthy fermented bean curd contains Chinese herbal medicines, spices and auxiliary materials. The production process for the healthy fermented bean curd comprises the following steps: primary fermentation, preparation of Tofu bases, selection of a strain, tube strain culture, Kolle flask amplified strain culture, preparation of stain suspension, inoculation, culture, pickling of the Tofu bases, later fermentation, preparation of spice soup and storage of the Tofu bases in jars. According to the invention, the components of pigments, a variety of additives, chemical mineral matters and the like are not added in the production process for the fermented bean curd; the fermented bean curd is prepared purely through natural fermentation, has a red or brown color, delicate and fresh taste and delicate fragrance and is one of the healthy green food capable of treating and preventing diseases.
Description
Technical field
The present invention relates to a kind of health-care fermented bean curd that contains Chinese herbal medicine formula
AndProduction technology.
Background technology
Fermented bean curd also is fermented bean curd, and it is delicious in taste, unique flavor, quality fine and smooth, nutritious, is one of famous traditional soybean product of China, so far the history in existing more than 1000.The common record that sauce fermented bean curd, poor fermented bean curd, white rot breast are arranged in the ancient books, Qing Dynasty's initial stage has been created again the manufacture method of green-rot breast (bean curd with odor), forms the preserved beancurd of various unique flavors.
Traditional type is produced fermented bean curd and is all adopted spontaneous fermentation, relies in the air and the mucor that carries in the cage lattice, growth and breeding on the bean curd base.General prior fermentation needs about 7 days, and cold weather then need extend to about 20 days.Because mucor growth optimum temperature is about 15 ℃, when being warm, the Mucor growth is very slow, therefore produces and is subject to seasonal restriction, so general traditional type production all goes into operation in the Beginning of Winter, finish the Beginning of summer.
As everyone knows, fermented bean curd " prior fermentation " and " later stage fermentation " in process is absolutely necessary, also be the key element that determines the qualities such as health-care fermented bean curd quality, delicious look aquatic foods, therefore making prior fermentation and later stage fermentation is most critical one ring of making health-care fermented bean curd.Do inventive improvements, need to start with from the program of making " prior fermentation " and " later stage fermentation " that health-care fermented bean curd plays a key effect process.How by improving " prior fermentation " and " later stage fermentation " and even inquiring in the present invention.
Today that modern civilization is day by day flourishing, the modern civilization disease also is penetrated among the crowd stealthily, and the inferior health chronic disease has become the universally acknowledged healthy major reason of harm people, and how eliminating this class disease also is the permanent problem of medical circle.How can treat, to prevent various chronic diseases, the Chinese traditional herbs prescription of inferior health disease is dissolved in the health-care fermented bean curd, makes people in edible fermented bean curd, can absorb medicinal herb components, eats with treatment, prevents to kill two birds with one stone.So we can start with from improving fermented bean curd prior fermentation and later stage fermentation, improve nutritive value and the healthy quality of fermented bean curd.How with health, the concepts such as green health are dissolved in the fermented bean curd, and this is the key problem that will discuss of the present invention just.
Summary of the invention
The technical problem to be solved in the present invention provides a kind of health-care fermented bean curd that contains Chinese herbal medicine formula.In production technology, do not add the compositions such as any pigment, various additives and chemical mine material, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect, the restriction, production efficiency of having broken seasonal production be high, can keep fermented bean curd genuine.
The present invention takes following technical scheme: a kind of health-care fermented bean curd and production technology thereof that contains kind of herb formulation, contain Chinese herbal medicine, spices and auxiliary material in the described health-care fermented bean curd, described Chinese herbal medicine component and parts by weight proportioning are: 45 parts on courage star, 45 parts of rhizoma dioscoreae nipponicaes, 45 parts of the reds sage root, 40 parts of the roots of Chinese wild ginger, 40 parts of reticulate millettias, 50 parts of rhizoma cibotii; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, pre-preventing cervical spondylosis effect;
Described spices component and parts by weight proportioning are: 45 parts in 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts in ginger, 40 parts of onions, 55 parts in pepper, 60 parts of extra dry red wine rod chillis and Chinese prickly ash;
Described auxiliary material component and parts by weight proportioning are; 100 parts of catsup, 100 parts in carrot sauce, 40 parts of liquor, 50 parts of chilli oils, 100 parts of white sugar;
The method that described Chinese herbal medicine, spices and auxiliary material join in the fermented bean curd is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making fermented bean curd " later stage fermentation ", and the making step of described fermented bean curd " later stage fermentation " halogen material soup is as follows:
The first step: in pot, go up 30 portions of edible oils, after rusting heat, add Chinese herbal medicine, spices and repeatedly stir stir-fry, dried through roasting, delicate fragrance medium-height grass flavour of a drug are arranged and till going out, pulverize while hot rapidly, it is stand-by to be milled to powdery;
Second step: the making of syrup: in pot, go up 30 portions of edible oils, to drop into 100 parts of white sugar after the little baked wheaten cake heat, ceaselessly stir, treat to pour into rapidly when white sugar dissolves into red syrup 500 parts of cold water, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, liquor, drop into again Chinese herbal medicine, spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, have fragrant, rear with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is stand-by after the cooling.
Another technical problem that the present invention will solve provides a kind of health-care fermented bean curd and production technology thereof that contains Chinese herbal medicine formula.Do not add the compositions such as any pigment, various additives and chemical mine material in its production technology, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect, the restriction, production efficiency of having broken seasonal production be high, can keep fermented bean curd genuine.
The present invention takes following technical scheme: include following steps: the making of prior fermentation-bean curd embryo-bacterial classification selection-test tube strains cultivation-Ka (gram) family name bottle enlarges the making that bacterial classification cultivations-bacterial classification suspension prepares-inoculate-cultivate-salt down embryo-later stage fermentation-halogen material soup-dress altar and preserves;
Described bacterial classification is chosen as the fresh glossy ganoderma of medicinal fungus, extracts test tube strains by the program of tissue separation and spore separation under aseptic in-house operation;
Described dress altar step is: first the base that salts down in the altar is taken out, the briquet of adhesion is rubbed with the hands opened, in the dry altar of packing into, layering is poured the halogen material soup that has boiled into and is filled to full altar and is advisable, and rear sealing altar mouth carries out the later stage fermentation storage.
A kind of health-care fermented bean curd and production technology thereof that contains Chinese herbal medicine formula of the present invention do not add the compositions such as any pigment, various additives and chemical mine material.The Chinese traditional herbs prescription is dissolved in the making of later stage fermentation halogen material soup, is had treatment, prophylactic health-care effect.The present invention adopts the fresh glossy ganoderma of medicinal fungus, by the fungi of tissue separation and spore separation.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortens to about 48 hours by 7 days also in the growth and breeding phase on the bean curd base.Hot day, room temperature was high, and the prior fermentation time more shortens.This fungi is healthy and strong in the growth of bean curd base, and mycelia is not only even but also tight, in the threat that high temperature season also can alleviate living contaminants, guarantees to produce and normally carries out.
The specific embodiment
For further understanding feature of the present invention, technological means and the specific purposes that reach, function, the below does the present invention with the specific embodiment and describes in further detail.
A kind of health-care fermented bean curd and production technology thereof that contains kind of herb formulation, contain Chinese herbal medicine, spices and auxiliary material in the described health-care fermented bean curd, described Chinese herbal medicine component and parts by weight proportioning are: 45 parts on courage star, 45 parts of rhizoma dioscoreae nipponicaes, 45 parts of the reds sage root, 40 parts of the roots of Chinese wild ginger, 40 parts of reticulate millettias, 50 parts of rhizoma cibotii; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, pre-preventing cervical spondylosis effect;
Described spices component and parts by weight proportioning are: 45 parts in 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts in ginger, 40 parts of onions, 55 parts in pepper, 60 parts of extra dry red wine rod chillis and Chinese prickly ash;
Described auxiliary material component and parts by weight proportioning are; 100 parts of catsup, 100 parts in carrot sauce, 40 parts of liquor, 50 parts of chilli oils, 100 parts of white sugar;
The method that described Chinese herbal medicine, spices and auxiliary material join in the fermented bean curd is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making fermented bean curd " later stage fermentation ", and the making step of described fermented bean curd " later stage fermentation " halogen material soup is as follows:
The first step: in pot, go up 30 portions of edible oils, after rusting heat, add Chinese herbal medicine, spices and repeatedly stir stir-fry, dried through roasting, delicate fragrance medium-height grass flavour of a drug are arranged and till going out, pulverize while hot rapidly, it is stand-by to be milled to powdery;
Second step: the making of syrup: in pot, go up 30 portions of edible oils, to drop into 100 parts of white sugar after the little baked wheaten cake heat, ceaselessly stir, treat to pour into rapidly when white sugar dissolves into red syrup 500 parts of cold water, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, liquor, drop into again Chinese herbal medicine, spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, have fragrant, rear with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is stand-by after the cooling.
Contain Chinese herbal medicine and spices, auxiliary material in the described health-care fermented bean curd; Health-care fermented bean curd comprises " prior fermentation " and " later stage fermentation " in process." prior fermentation " is exactly to cultivate the fresh lucidum strain of medicinal fungus at the bean curd base, its mycelial growth is bred in the surface of bean curd base, makes it to form the tough and careful epithelium of one deck, and " later stage fermentation " is then salted with the bean curd base first, then the making of halogen material soup fills the altar storage until ripe.The production technology of health-care fermented bean curd includes following steps: the making of prior fermentation-bean curd embryo-bacterial classification selection-test tube strains cultivation-Ka (gram) family name bottle enlarges the making that bacterial classification cultivations-bacterial classification suspension prepares-inoculate-cultivate-salt down embryo-later stage fermentation-halogen material soup-dress altar and preserves;
One, production essentials
1. the making of bean curd embryo
Being made as of bean curd embryo: applicant's patent applied for, patent No. ZL 2,008 1 0028462.9, and the manufacture craft that name is called " a kind of bean curd that contains Chinese herbal medicine " is identical.Different Chinese herbal medicine formulas has the effect of different treatment and prevention.
2. bacterial classification is selected
Traditional type is produced fermented bean curd and is all adopted spontaneous fermentation, relies in the air and the mucor that carries in the cage lattice, growth and breeding on the bean curd base.General prior fermentation needs about 7 days, and cold weather then needs to extend to about 20 days.Because mucor growth optimum temperature is about 15 ℃, when being warm, the Mucor growth is very slow, therefore produces and is subject to seasonal restriction, so general old method production all goes into operation in the Beginning of Winter, finish the Beginning of summer.The present invention adopts the fresh glossy ganoderma of medicinal fungus, isolates fungi with spore separation by tissue.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortens to about 48 hours by 7 days also in the growth and breeding phase on the bean curd base.Hot day, room temperature was high, and the prior fermentation time more shortens.This fungi is healthy and strong in the growth of bean curd base, and mycelia is not only even but also tight, in the threat that high temperature season also can alleviate living contaminants, guarantees to produce and normally carries out.
3. test tube strains is cultivated
Culture medium: 100 milliliters of 7-8 Baume degrees maltose liquid, peptone 1.5%, agar 2-3%, pH value 5.6.
After the culture medium thawing, about 10 millimeter in the test tube (21 * 180 millimeters) of packing into while hot, tampon beyond the Great Wall, bandage oilpaper, with 98.07 kPas of (i.e. 1 kg/cm) pressure, after keeping sterilization in 30 minutes, place 28-30 ℃ of insulating box empty to cultivate 2-3 days, check that it has or not miscellaneous bacteria.If without miscellaneous bacteria, can enter the sterile room and inoculate, after the inoculation, put into 28-30 ℃ of insulating box, to cultivate after 48 hours, the culture medium top layer covers with the pure white mycelium, puts in shady and cool place or the insulating box for subsequent use.
4. card (gram) family name bottle enlarges the bacterial classification cultivation
The fresh dried bean dregs of 100 grams are added water 140 gram make culture medium (water yield look the variation of fresh dried bean dregs quality and weather and increase and decrease to some extent).Fresh dried bean dregs and water is abundant mixing in proportion, then get the clamped bottle of some cleanings, every bottled (bean dregs 20 grams of giving money as a gift approximately) tampon beyond the Great Wall that enters about batch mixing 40-50 gram, bandage oilpaper, put into high-pressure sterilizing pot, kept 30 minutes with 98.07 kPas of pressure, rap agglomerate in the broken bottle with have gentle hands while hot, be cooled to normal temperature, in desinfection chamber or aseptic cupboard, inoculate.Every test tube bacterium can connect card (gram) family name bottle 10-20 bottle, puts into 28-30 ℃ of insulating box after shaking up, and cultivates two days.Good bacterial classification white, mycelia closely and strong all cover with flora in the whole bottle, open tampon with nasil it, fragrant is arranged, ordorless flavor.After one week of seasoning, should find without other miscellaneous bacterias in (ringlet that is white in color at the bottom of listing in bottle) rearmounted shady and cool place or the insulating box for subsequent use;
5. bacterial classification suspension preparation
Inoculation is an important ring of prior fermentation.At first select good card (gram) family name bottle seed, winter every bottle of bacterial classification to cold boiling water 750-1000 milliliter, suitably reduce hot day.Per 100 kilograms of bean curd bases use one bottle in card (gram) family name bottle seed, and hot day, use amount doubled.After fully shaking up, with gauze elimination culture medium, prevent that fresh dried bean dregs etc. from falling into impact spray bacterium inoculation liquid in, the suspension of filtration (requiring fresh) namely can be used for inoculating.
6. inoculation
The equipment that prior fermentation uses is food steamer or wooden frame bamboo chassis.The bean curd base is cut into (4.1 * 4.1 * 1.6 centimetres) swings in the frame, the side is erect and placed, and is evenly distributed, and every is left the space all around, with spray gun suspension spray inoculated on it.If without lance driving device, available spray canister replaces.
7. cultivate
Cultivate required time and room temperature, product temperature, water content, inoculum concentration, and the dress cage, the heap cage condition relevant.The high inoculum concentration of temperature is large, and growth is very fast, season in spring and autumn room temperature generally about 20 ℃, the bean curd base is inoculated rear about 14 hours and is begun growth, the comprehensively growth to about 22 hours, need cardump once this moment.The effect one of cardump is to regulate up and down temperature spread, the 2nd, prevent the too high quality that affects of product temperature in the part cage lattice, and the 3rd, supplemental oxygen is normally bred lucid ganoderma fungus.After 28 hours, the most of growth and maturity of mycelia need for the second time cardump.Can rip the flower that dries in the air about 32 hours, make it aging.The flower that dries in the air should carry out in the situation that bacterial classification is grown comprehensively, can affect too early the growth and breeding of bacterial classification, crosses party Yin Wendu rising and affects quality.
8. embryo salts down
The bean curd base of fermentation premenstruum (premenstrua) has covered with white hypha, again through the flower that dries in the air, makes on the one hand mycelia aging, strengthens the effect of enzyme, make it on the other hand rapid cooling, and the stale in will fermenting dissipates.
The base that salts down is divided into that cylinder salts down and square-bottomed bamboo basket salts down two kinds.It is first mutual mycelia according to connecting separately that cylinder salts down, does the hair down head, and preparation enters cylinder.End 18-20 centimetre spreads one of circular plank in the vat, and there is the hole of 15 centimetres of diameters the centre, upright rounded being placed on the plank of fermented bean curd base.Notice that the edge of a knife keeps to the side, can not the edge of a knife down, prevent the finished product distortion, the edge of a knife refers in the food steamer the not one side of long mycelia.Then layering salt adding: per ten thousand (4.1 * 4.1 * 1.6 centimetres) bean curd embryos, spring and autumn is with using 10 jin of salt summer with 20 jin of salt 30 jin of salt, winter.Base time that salts down is about 4 days winters, and spring and autumn is about 3 days, about 2 days summers.
9. later stage fermentation
The method that described Chinese herbal medicine, spices and auxiliary material join in the fermented bean curd is that Chinese herbal medicine, spices and auxiliary material are joined for the halogen material soup solution of making fermented bean curd " later stage fermentation ";
Described fermented bean curd " later stage fermentation " halogen material soup to manufacture step as follows:
The first step: in pot, go up 30 portions of edible oils, after rusting heat, add Chinese herbal medicine, spices and repeatedly stir stir-fry, dried through roasting, delicate fragrance medium-height grass flavour of a drug are arranged and till going out, pulverize while hot rapidly, it is stand-by to be milled to powdery;
Second step: the making of soup juice: in pot, go up 30 portions of edible oils, to drop into 100 parts of white sugar after the little baked wheaten cake heat, ceaselessly stir, treat to pour into rapidly when white sugar dissolves into red syrup 500 parts of cold water, boiled with big fire, throw in catsup, carrot sauce, chilli oil, liquor after syrup melts, drop into again Chinese herbal medicine, the spices powder that the first step makes and boil; Treat that halogen material soup becomes red, have fragrant,, ladle out time-out with spoon and become thread until halogen material soup becomes thick shape with soya bean starch thicken soup, halogen material soup is made, and is stand-by after the cooling.
10. dress altar storage
Halogen material soup is the key of fermented bean curd later stage fermentation delicate fragrance taste after-ripening.First the base that salts down in the altar is taken out, the briquet of adhesion is rubbed with the hands opened, in the dry altar of packing into, layering is poured the halogen material soup that made sealing altar mouth till fill altar into and is carried out the later stage fermentation storage.
A kind of health-care fermented bean curd and technique thereof that contains Chinese herbal medicine formula of the present invention does not add the compositions such as any pigment, various additives and chemical substance.The Chinese traditional herbs prescription is dissolved in the making of later stage fermentation halogen material soup, is had the effect for the treatment of, prevent disease, health care.The present invention adopts the fresh glossy ganoderma of medicinal fungus, by the fungi of tissue separation and spore separation.Because the conk optimum temperature is 28-30 ℃, also can grow at high temperature season, not only broken the restriction of seasonal production, and bacterial classification shortens to about 48 hours by 7 days also in the growth and breeding phase on the bean curd base.Hot day, room temperature was high, and the prior fermentation time more shortens.This fungi is healthy and strong in the growth of bean curd base, and mycelia is not only even but also tight, in the threat that high temperature season also can alleviate living contaminants, guarantees to produce and normally carries out.
Aim of the present invention is: upgrade to purpose for human health, for the enterprise transformation of mission, and research and develop a kind of health-care fermented bean curd that contains Chinese herbal medicine formula, this product does not add the compositions such as any pigment, various additives and chemical mine material in process, sheerly in spontaneous fermentation, and have treatment, prophylactic health-care effect.
Experimental basis: give 5 edible these health-care fermented bean curds patient's every day of suffering from cervical spondylosis, neck, shoulder, the back sx↓ such as ache after 15 days, the symptom of cervical spondylosis fades away after one month, dietotherapy through some months is observed, significantly do not recur symptom yet, therefore, health-care fermented bean curd has the effect for the treatment of, prevention cervical spondylosis.
Certainly, the present invention is disclosed to be the design that Chinese herbal medicine is combined with bean product, focuses on how the Chinese traditional herbs prescription is joined in the fermented bean curd, and edible and treatment, prevention various diseases kill two birds with one stone.Can will do corresponding adjustment according to product needed as for the component and the parts by weight that consist of Chinese herbal medicine formula.
Above illustrated embodiment is only with for conveniently illustrating the present invention, be not that any pro forma restriction is done in invention, have in the technical field under any and usually know the knowledgeable, if in the scope that does not break away from technical characterictic that the present invention carries, utilize the suggested technology contents of the present invention to do the local equivalent embodiment that changes or modify, and do not break away from technical characterictic content of the present invention, all still belong in the scope of the technology of the present invention feature.
Claims (1)
1. health-care fermented bean curd that contains Chinese herbal medicine formula, it is characterized in that: contain Chinese herbal medicine, spices and auxiliary material in the described health-care fermented bean curd, described Chinese herbal medicine component and parts by weight proportioning are: 45 parts on courage star, 45 parts of rhizoma dioscoreae nipponicaes, 45 parts of the reds sage root, 40 parts of the roots of Chinese wild ginger, 40 parts of reticulate millettias, 50 parts of rhizoma cibotii; Above Chinese herbal medicine is combined the Chinese herbal medicine formula that consists of a kind for the treatment of, pre-preventing cervical spondylosis effect;
Described spices component and parts by weight proportioning are: 45 parts in 40 parts of white bacterium, 45 parts of Lysimachia sikokianas, 40 parts of spiceleafs, 40 parts of tsaokos, 40 parts in ginger, 40 parts of onions, 55 parts in pepper, 60 parts of extra dry red wine rod chillis and Chinese prickly ash;
Described auxiliary material component and parts by weight proportioning are; 100 parts of catsup, 100 parts in carrot sauce, 40 parts of liquor, 50 parts of chilli oils, 100 parts of white sugar;
The making step of fermented bean curd " later stage fermentation " halogen material soup is as follows:
The first step: in pot, go up 30 portions of edible oils, after rusting heat, add Chinese herbal medicine, spices and repeatedly stir stir-fry, through roasting dried, have the Chinese herbal medicine fragrant after, pulverize while hot rapidly, it is stand-by to be milled to powdery;
Second step: the making of syrup: in pot, go up 30 portions of edible oils, to drop into 100 parts of white sugar after the little baked wheaten cake heat, ceaselessly stir, treat to pour into rapidly when white sugar dissolves into red syrup 500 parts of cold water, boiled with big fire, after melting, throws in syrup catsup, carrot sauce, chilli oil, liquor, drop into again Chinese herbal medicine, spices powder that the first step is made, boil 40 minutes with little fire again, treat halogen material soup pinken, have fragrant after, with soya bean starch thicken soup until halogen material soup becomes thick shape, ladle out time-out with spoon and become thread, halogen material soup is made, and is stand-by after the cooling.
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| CN102960466B (en) * | 2012-11-15 | 2014-04-02 | 邹聪终 | Preparation method of Chinese medicinal herbal fermented beancurd |
| CN105053347A (en) * | 2015-08-07 | 2015-11-18 | 广西南宁派腾科技有限公司 | Black tea added with Chinese herbal medicines for treating cervical vertebra diseases |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195556A (en) * | 1997-04-08 | 1998-10-14 | 刘志恒 | Method for preparing medicinal liquor with heart and brain recovery function |
| CN1895291A (en) * | 2006-06-09 | 2007-01-17 | 陈永丽 | Nano-Chinese medicinal biological product and its preparation |
| CN101007144A (en) * | 2007-02-08 | 2007-08-01 | 崔连光 | Traditional Chinese medicine for treating lumbago and leg pain induced by spine originated retrograde affection and preparation method |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1195556A (en) * | 1997-04-08 | 1998-10-14 | 刘志恒 | Method for preparing medicinal liquor with heart and brain recovery function |
| CN1895291A (en) * | 2006-06-09 | 2007-01-17 | 陈永丽 | Nano-Chinese medicinal biological product and its preparation |
| CN101007144A (en) * | 2007-02-08 | 2007-08-01 | 崔连光 | Traditional Chinese medicine for treating lumbago and leg pain induced by spine originated retrograde affection and preparation method |
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Owner name: XINJIANG WANJIA WANKANG FOOD TECHNOLOGY CO., LTD. Free format text: FORMER OWNER: WAN QINLAO Effective date: 20140915 |
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Effective date of registration: 20140915 Address after: 830000 Urumqi high tech Zone (new urban district), West Road, No., Xinjiang biomedical innovation and entrepreneurship Park incubator room, room 181, No. 606 Patentee after: Xinjiang Wanjia Wankang Food Technology Co., Ltd. Address before: 523000 Guangdong province Dongguan City Guangcheng Guan Tai Road No. 65 Patentee before: Wan Qinlao |
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