CN103494146A - Spicy Jerusalem artichoke pickle and making method thereof - Google Patents
Spicy Jerusalem artichoke pickle and making method thereof Download PDFInfo
- Publication number
- CN103494146A CN103494146A CN201310387058.1A CN201310387058A CN103494146A CN 103494146 A CN103494146 A CN 103494146A CN 201310387058 A CN201310387058 A CN 201310387058A CN 103494146 A CN103494146 A CN 103494146A
- Authority
- CN
- China
- Prior art keywords
- parts
- jerusalem artichoke
- shredded ginger
- spicy
- powder
- 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
- 240000008892 Helianthus tuberosus Species 0.000 title claims abstract description 30
- 235000003230 Helianthus tuberosus Nutrition 0.000 title claims abstract description 30
- 238000000034 method Methods 0.000 title abstract description 5
- 235000021110 pickles Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 21
- 241001668545 Pascopyrum Species 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 235000008473 Cardamine hirsuta Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 240000001579 Cirsium arvense Species 0.000 claims abstract description 7
- 235000005918 Cirsium arvense Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 235000003222 Helianthus annuus Nutrition 0.000 claims abstract description 7
- 235000019482 Palm oil Nutrition 0.000 claims abstract description 7
- 241000304432 Sedum sarmentosum Species 0.000 claims abstract description 7
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 7
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 7
- 239000002540 palm oil Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000020097 white wine Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000020551 Helianthus annuus Species 0.000 claims abstract 3
- 241000234314 Zingiber Species 0.000 claims description 24
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 24
- 235000008397 ginger Nutrition 0.000 claims description 24
- 235000013311 vegetables Nutrition 0.000 claims description 13
- 239000007788 liquid Substances 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 9
- 238000005554 pickling Methods 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000008399 Barbarea vulgaris Species 0.000 claims description 7
- 235000014412 Cardamine oligosperma Nutrition 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 7
- 241001666377 Apera Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 239000000779 smoke Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 6
- 206010062717 Increased upper airway secretion Diseases 0.000 abstract description 4
- 208000026435 phlegm Diseases 0.000 abstract description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- 235000019640 taste Nutrition 0.000 abstract description 2
- 241001107116 Castanospermum australe Species 0.000 abstract 2
- 241000197861 Leucas Species 0.000 abstract 2
- 235000021279 black bean Nutrition 0.000 abstract 2
- 244000079426 Cardamine hirsuta Species 0.000 abstract 1
- 240000001868 Castanea seguinii Species 0.000 abstract 1
- 235000007764 Castanea seguinii Nutrition 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 230000002411 adverse Effects 0.000 abstract 1
- 230000036528 appetite Effects 0.000 abstract 1
- 235000019789 appetite Nutrition 0.000 abstract 1
- 230000001914 calming effect Effects 0.000 abstract 1
- 238000001784 detoxification Methods 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 210000003734 kidney Anatomy 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000019617 piquancy Nutrition 0.000 abstract 1
- 230000001131 transforming effect Effects 0.000 abstract 1
- 241000208818 Helianthus Species 0.000 description 4
- 241000722363 Piper Species 0.000 description 4
- 229920002472 Starch Polymers 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229930091371 Fructose Natural products 0.000 description 1
- 239000005715 Fructose Substances 0.000 description 1
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a spicy Jerusalem artichoke pickle and a making method thereof, and the spicy Jerusalem artichoke pickle is prepared from the following raw materials: by weight, 100-150 parts of Jerusalem artichoke, 1-2 parts of sedum sarmentosum, 1-2 parts of leaf of sunflower, 1-2 parts of cardamine hirsuta, 1-2 parts of field thistle, 0.5-1 part of black bean skin, 1-2 parts of castanea seguinii leaf, 1-2 parts of wheatgrass, 1-2 parts of leucas mollissima wall, 10-20 parts of white wine, 5-15 parts of salt, 0.4-0.55 part of pepper powder, 0.5-1 part of pop pepper powder, 0.5-1 part of fennel powder cumin, 0.5-1 part of clove, 1-3 parts of white sugar, and a proper amount of palm oil. The spicy Jerusalem artichoke pickle tastes spicy, mellow, refreshing, chewy and brittle, and is convenient to process and prepare; at the same time in the formulation, the added black bean skin has the effects of detoxification and diuresis, and calming the liver and nourishing kidney, the wheatgrass has the effects of transforming dampness and promoting appetite, and opening body apertures and eliminating phlegm, the leucas mollissima wall has the effects of clearing heat and removing dampness, and the spicy Jerusalem artichoke pickle is reasonable in compatibility, and can effectively neutralize inner fire, excessive phlegm and other adverse symptoms caused by piquancy.
Description
Technical field
the invention belongs to foods processing technique, specifically peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice) and preparation method thereof.
Background technology
Jerusalem artichoke has another name called jerusalem artichoke, is rich in the fructose polymers such as starch, synanthrin, edible, cooks or cooks gruel, and salted white, shine jerusalem artichoke processed dry, or produce starch and alcohol raw material, has the Li Shui dehumidifying, clearing heat and cooling blood, beneficial stomach with in effect.In order to enrich the kind taste of Jerusalem artichoke food, the fragrant peppery Jerusalem artichoke salted vegetables of a kind of convenient and instant of processing preparation, be applicable to various crowds edible.
Summary of the invention
The purpose of this invention is to provide peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice) and preparation method thereof.
The present invention is achieved by the following technical solutions:
The peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice), by the raw material of following weight portion, made: Jerusalem artichoke 100-150, stringy stonecrop 1-2, sunflower leaf 1-2, flexuose bittercress herb and seed 1-2, field thistle 1-2, Testa sojae atricolor 0.5-1, Mao Li leaf 1-2, wheatgrass 1-2, north wind grass 1-2, white wine 10-20, salt 5-15, pepper powder 0.4-0.55, capsicum annum fasciculatum powder 0.5-1, fennel powder 0.5-1, cloves 0.5-1, white sugar 1-3, palm oil are appropriate.
The preparation method of the peppery Jerusalem artichoke salted vegetables of described perfume (or spice) comprises the following steps:
(1), choose the Jerusalem artichoke that high-quality is intact, scrub clean, cut into the 5-8mm sheet, then cut into the wide strip shredded ginger of 4-6mm;
(2), stringy stonecrop, sunflower leaf, flexuose bittercress herb and seed, field thistle, Testa sojae atricolor, Mao Liye, wheatgrass, north wind grass etc. are added to decocting, filter and remove residue, filtrate is concentrated, obtains concentrated medicament, with white wine, stirs evenly, and obtains medicinal liquor;
(3), shredded ginger and medicinal liquor are merged and mixes, be heated to 60-75 ℃ and stewingly boil 15-25 minute, pull shredded ginger out and dry;
(4), salt is melted with boiling water, add the weight portion pure water such as shredded ginger, stir with shredded ginger, sealed pickling 10-15 days, pull shredded ginger out, drains, and pickling liquid boils stand-by after ultrafiltration;
(5), palm oil is entered to pot heating, put into pepper powder, the capsicum annum fasciculatum powder is decocted and fried 1-3 minute, adds surplus stocks such as boiling pickling liquid, fennel powder, cloves, decocts 1-1.5 hour, filter and remove residue, obtain fragrant peppery liquid;
(6), will drain shredded ginger and fragrant peppery liquid merges, stewing profit is to micro-dry, the shredded ginger that to smoke to water content be 3-6%, sterilization packaging obtains fragrant peppery Jerusalem artichoke salted vegetables.
Advantage of the present invention is:
The tasty and refreshing muscle of the fragrant peppery sweet-smelling of Jerusalem artichoke mouthfeel of the present invention is crisp, processes easy to prepare; Increase Testa sojae atricolor in the formula has the effect of removing toxic substances diuresis, flat liver kidney-nourishing simultaneously, and wheatgrass has the dampness elimination appetizing, the effect of phlegm of slitting of having one's ideas straightened out, flexuose bittercress herb and seed energy clearing heat and promoting diuresis, compatibility is reasonable, can effectively neutralize pungent cause get angry, the ill symptoms such as phlegm is many.
The specific embodiment
The peppery Jerusalem artichoke salted vegetables of a kind of perfume (or spice), by the raw material of following weight portion (kilogram), made: Jerusalem artichoke 150, stringy stonecrop 2, sunflower leaf 2, flexuose bittercress herb and seed 1, field thistle 2, Testa sojae atricolor 1, Mao Li leaf 2, wheatgrass 1, north wind grass 2, white wine 20, salt 12, pepper powder 0.55, capsicum annum fasciculatum powder 0.8, fennel powder 0.6, cloves 0.6, white sugar 3, palm oil are appropriate.
The preparation method of the peppery Jerusalem artichoke salted vegetables of described perfume (or spice) comprises the following steps:
(1), choose the Jerusalem artichoke that high-quality is intact, scrub clean, cut into the 6mm sheet, then cut into the wide strip shredded ginger of 5mm;
(2), stringy stonecrop, sunflower leaf, flexuose bittercress herb and seed, field thistle, Testa sojae atricolor, Mao Liye, wheatgrass, north wind grass etc. are added to decocting, filter and remove residue, filtrate is concentrated, obtains concentrated medicament, with white wine, stirs evenly, and obtains medicinal liquor;
(3), shredded ginger and medicinal liquor are merged and mixes, be heated to 75 ℃ of stewing boiling 20 minutes, pull shredded ginger out and dry;
(4), salt is melted with boiling water, add the weight portion pure water such as shredded ginger, stir with shredded ginger, sealed pickling 15 days, pull shredded ginger out, drains, and pickling liquid boils stand-by after ultrafiltration;
(5), palm oil is entered to pot heating, put into pepper powder, the capsicum annum fasciculatum powder is decocted and fried 2 minutes, adds surplus stocks such as boiling pickling liquid, fennel powder, cloves, decocts 1.5 hours, filter and remove residue, obtain fragrant peppery liquid;
(6), will drain shredded ginger and fragrant peppery liquid merges, stewing profit is to micro-dry, the shredded ginger that to smoke to water content be 5%, sterilization packaging obtains fragrant peppery Jerusalem artichoke salted vegetables.
Claims (2)
1. peppery Jerusalem artichoke salted vegetables of perfume (or spice), it is characterized in that, made by the raw material of following weight portion: Jerusalem artichoke 100-150, stringy stonecrop 1-2, sunflower leaf 1-2, flexuose bittercress herb and seed 1-2, field thistle 1-2, Testa sojae atricolor 0.5-1, Mao Li leaf 1-2, wheatgrass 1-2, north wind grass 1-2, white wine 10-20, salt 5-15, pepper powder 0.4-0.55, capsicum annum fasciculatum powder 0.5-1, fennel powder 0.5-1, cloves 0.5-1, white sugar 1-3, palm oil are appropriate.
2. the preparation method of the peppery Jerusalem artichoke salted vegetables of perfume (or spice) as described as claim 1 is characterized in that comprising the following steps:
(1), choose the Jerusalem artichoke that high-quality is intact, scrub clean, cut into the 5-8mm sheet, then cut into the wide strip shredded ginger of 4-6mm;
(2), stringy stonecrop, sunflower leaf, flexuose bittercress herb and seed, field thistle, Testa sojae atricolor, Mao Liye, wheatgrass, north wind grass etc. are added to decocting, filter and remove residue, filtrate is concentrated, obtains concentrated medicament, with white wine, stirs evenly, and obtains medicinal liquor;
(3), shredded ginger and medicinal liquor are merged and mixes, be heated to 60-75 ℃ and stewingly boil 15-25 minute, pull shredded ginger out and dry;
(4), salt is melted with boiling water, add the weight portion pure water such as shredded ginger, stir with shredded ginger, sealed pickling 10-15 days, pull shredded ginger out, drains, and pickling liquid boils stand-by after ultrafiltration;
(5), palm oil is entered to pot heating, put into pepper powder, the capsicum annum fasciculatum powder is decocted and fried 1-3 minute, adds surplus stocks such as boiling pickling liquid, fennel powder, cloves, decocts 1-1.5 hour, filter and remove residue, obtain fragrant peppery liquid;
(6), will drain shredded ginger and fragrant peppery liquid merges, stewing profit is to micro-dry, the shredded ginger that to smoke to water content be 3-6%, sterilization packaging obtains fragrant peppery Jerusalem artichoke salted vegetables.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310387058.1A CN103494146A (en) | 2013-08-30 | 2013-08-30 | Spicy Jerusalem artichoke pickle and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310387058.1A CN103494146A (en) | 2013-08-30 | 2013-08-30 | Spicy Jerusalem artichoke pickle and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494146A true CN103494146A (en) | 2014-01-08 |
Family
ID=49859486
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310387058.1A Pending CN103494146A (en) | 2013-08-30 | 2013-08-30 | Spicy Jerusalem artichoke pickle and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494146A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907864A (en) * | 2014-03-28 | 2014-07-09 | 张美沛 | Preparation method of taro seedling pickles |
| CN104026531A (en) * | 2014-06-24 | 2014-09-10 | 南京海鲸食品厂 | Pickled sweet Jerusalem artichoke and processing technology thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011130776A (en) * | 2011-03-17 | 2011-07-07 | Food Business Supply:Kk | Konnyaku containing raw jerusalem artichoke, cooked rice like grain made of konnyaku containing raw jerusalem artichoke, and method for producing them |
| CN102613516A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Method for pickling jerusalem artichokes |
| CN103005340A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Composite nutrition pickled cucumber dice |
| CN103039922A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Spicy jerusalem artichoke black pickle and processing method thereof |
| CN103251011A (en) * | 2013-05-13 | 2013-08-21 | 山东建筑大学 | Healthcare pickle mainly prepared from jerusalem artichoke and preparation method of healthcare pickle |
| CN103262993A (en) * | 2013-04-28 | 2013-08-28 | 合肥徽之皇食品集团有限公司 | Processing method for lipid-lowering seasoned vetch and lipid-lowering seasoned vetch |
-
2013
- 2013-08-30 CN CN201310387058.1A patent/CN103494146A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2011130776A (en) * | 2011-03-17 | 2011-07-07 | Food Business Supply:Kk | Konnyaku containing raw jerusalem artichoke, cooked rice like grain made of konnyaku containing raw jerusalem artichoke, and method for producing them |
| CN102613516A (en) * | 2012-03-29 | 2012-08-01 | 常熟市珍门麦芽糖厂 | Method for pickling jerusalem artichokes |
| CN103005340A (en) * | 2012-11-16 | 2013-04-03 | 蚌埠市楠慧川味食品厂 | Composite nutrition pickled cucumber dice |
| CN103039922A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Spicy jerusalem artichoke black pickle and processing method thereof |
| CN103262993A (en) * | 2013-04-28 | 2013-08-28 | 合肥徽之皇食品集团有限公司 | Processing method for lipid-lowering seasoned vetch and lipid-lowering seasoned vetch |
| CN103251011A (en) * | 2013-05-13 | 2013-08-21 | 山东建筑大学 | Healthcare pickle mainly prepared from jerusalem artichoke and preparation method of healthcare pickle |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103907864A (en) * | 2014-03-28 | 2014-07-09 | 张美沛 | Preparation method of taro seedling pickles |
| CN104026531A (en) * | 2014-06-24 | 2014-09-10 | 南京海鲸食品厂 | Pickled sweet Jerusalem artichoke and processing technology thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103583653B (en) | A kind of antilipemic healthy biscuit and preparation method thereof | |
| CN108936527A (en) | A kind of butter small fire pot | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| KR20160054054A (en) | Manufacturing method of sliced dried ginger and ginger tea containing medicinal herbs | |
| CN103564393A (en) | Lobster-flavored chaffy dish dipping sauce and preparation method thereof | |
| CN105747178A (en) | Production method of pickled-vegetable-flavored seasoning packet | |
| CN103478674B (en) | A kind of jerusalem artichoke soybean sauce and preparation method thereof | |
| CN104305263A (en) | Barbecue-flavor pig trotter and processing method thereof | |
| CN103494146A (en) | Spicy Jerusalem artichoke pickle and making method thereof | |
| CN104305135A (en) | Making method of agrocybe cylindracea health soybean sauce | |
| CN105639606A (en) | Dip for eating of mutton and preparation method of dip | |
| CN103535655A (en) | Salty fresh lotus root powder and preparation method thereof | |
| CN103952231A (en) | Seasoning peanut oil and preparation method thereof | |
| CN103535795A (en) | Health-care crispy shelled melon seeds and preparation method thereof | |
| CN101061852A (en) | Method of cooking nutritious salted cabbage | |
| CN104256358A (en) | Preparation method of ginkgo noodles | |
| CN104247935A (en) | Perfume used for five-kernel moon cake and production method thereof | |
| CN103494142B (en) | A kind of garlic pomelo green pepper water chestnut | |
| CN106858513A (en) | The preparation method and chilli oil of a kind of chilli oil | |
| CN106689852A (en) | Pickled cucumber and chili and preparation method thereof | |
| CN107440073A (en) | The processing method of thick chilli sauce | |
| CN105852019A (en) | Fishy smell removing and taste changing grilled fish steaming material | |
| CN105595290A (en) | Fragrant hot pot material for clearing heat | |
| CN101095503A (en) | Balloonflower catsup and method for making the same | |
| CN104366523A (en) | Insomnia-relieving spicy mutton shashlik and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |