CN103549337A - Healthy yam sauce and preparation method thereof - Google Patents
Healthy yam sauce and preparation method thereof Download PDFInfo
- Publication number
- CN103549337A CN103549337A CN201310546555.1A CN201310546555A CN103549337A CN 103549337 A CN103549337 A CN 103549337A CN 201310546555 A CN201310546555 A CN 201310546555A CN 103549337 A CN103549337 A CN 103549337A
- Authority
- CN
- China
- Prior art keywords
- sauce
- root
- healthy
- yam
- chinese yam
- 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
- 235000015067 sauces Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 241000205585 Aquilegia canadensis Species 0.000 claims abstract description 7
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 7
- 244000000626 Daucus carota Species 0.000 claims abstract description 7
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 7
- 235000010676 Ocimum basilicum Nutrition 0.000 claims abstract description 7
- 240000007926 Ocimum gratissimum Species 0.000 claims abstract description 7
- 244000203593 Piper nigrum Species 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- 241000405414 Rehmannia Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000013614 black pepper Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000016709 nutrition Nutrition 0.000 claims abstract description 7
- 230000035764 nutrition Effects 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 14
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 14
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 14
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 14
- 235000009754 Vitis X bourquina Nutrition 0.000 claims description 12
- 235000012333 Vitis X labruscana Nutrition 0.000 claims description 12
- 240000006365 Vitis vinifera Species 0.000 claims description 12
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000000654 additive Substances 0.000 claims description 11
- 230000000996 additive effect Effects 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 9
- 239000003795 chemical substances by application Substances 0.000 claims description 8
- 235000009508 confectionery Nutrition 0.000 claims description 8
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 235000009051 Ambrosia paniculata var. peruviana Nutrition 0.000 claims description 6
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 235000003097 Artemisia absinthium Nutrition 0.000 claims description 6
- 240000001851 Artemisia dracunculus Species 0.000 claims description 6
- 235000017731 Artemisia dracunculus ssp. dracunculus Nutrition 0.000 claims description 6
- 241001375196 Brandisia Species 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 6
- 241000050051 Chelone glabra Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims description 6
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims description 6
- 240000007164 Salvia officinalis Species 0.000 claims description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 241000949456 Zanthoxylum Species 0.000 claims description 6
- 244000147839 Zornia reticulata Species 0.000 claims description 6
- 239000000853 adhesive Substances 0.000 claims description 6
- 230000001070 adhesive effect Effects 0.000 claims description 6
- 239000001138 artemisia absinthium Substances 0.000 claims description 6
- 235000005412 red sage Nutrition 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 239000011780 sodium chloride Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- KDYFGRWQOYBRFD-UHFFFAOYSA-N succinic acid Chemical compound OC(=O)CCC(O)=O KDYFGRWQOYBRFD-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 4
- 244000160089 Crataegus cuneata Species 0.000 claims description 3
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 235000003143 Panax notoginseng Nutrition 0.000 claims description 3
- 241000180649 Panax notoginseng Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000004879 dioscorea Nutrition 0.000 abstract 6
- 240000004160 Capsicum annuum Species 0.000 abstract 2
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 235000004355 Artemisia lactiflora Nutrition 0.000 abstract 1
- 240000006891 Artemisia vulgaris Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 244000035851 Chrysanthemum leucanthemum Species 0.000 abstract 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 abstract 1
- 240000005893 Pteridium aquilinum Species 0.000 abstract 1
- 235000009936 Pteridium aquilinum Nutrition 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 241000894007 species Species 0.000 abstract 1
- 235000013311 vegetables Nutrition 0.000 description 7
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 235000013399 edible fruits Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021022 fresh fruits Nutrition 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000013555 soy sauce Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000021404 traditional food Nutrition 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
-
- 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
- A23L19/10—Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
-
- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses healthy yam sauce and a preparation method of the healthy yam sauce. The healthy yam sauce is prepared from raw materials including yams, carrots, wild chrysanthemum, pteridium aquilinum, artemisia vulgaris, radix angelicae, pericarpium citri reticulatae, angelica sinensis, rehmannia flower, honeysuckle, salviae miltiorrhizae, radix scutellariae, chilli, garlic, ginger, black pepper powder, paprika powder, basil leaves and the like. The healthy yam sauce has the beneficial effects that the economical value of precious economical crops can be greatly increased, and the economical income of farmers planting yams can be increased; furthermore, a new sauce species which can be stored for a long time and has rich nutrition can be well supplied to people.
Description
Invention field
The present invention relates to food processing field, relate to or rather a kind of pickles and preparation method thereof.
Background technology
Pickles are fresh vegetables to be carried out after salted to desalination, then with sweet fermented flour sauce, beans sauce, thick chilli sauce or soy sauce dipping, form, it has unique local flavor, sweet salty moderate, tender and crisp delicate fragrance, sauce taste are strong, contribute to digestion, can also regulate functions of intestines and stomach, deeply be subject to throughout the year liking of consumers in general.Due to improving constantly of living standard, people are also more and more higher to the requirement of eating, not only Well fed,well bred., more will eat good things, and eat healthyly.Not only comprising that traditional food is desired looks good, smell good and taste good, and under the rhythm of life of day by day accelerating, is easy to carry and preservation, also becomes one of requirement of current vegetable, particularly for the garnishes of auxiliary seasoning character.But because many fresh vegetables and fruits storage times are limited, can lose a large amount of nutriments again after making dry product, lose original local flavor and flavour, limit exploitation and commercial value.Fresh fruit of vegetables is made into pickles, has both met the requirement of instant edible, the problem of having avoided again fresh fruit of vegetables easily to rot.Pickles are bright salty tasty and refreshing, and sauce taste is strong, has retained the natural nutrition composition of vegetables and fruits, and convenient storage and edible, meet the demand of different crowd.The general taste of pickles or salted vegetables is heavier, contains a large amount of harmful nitrite, anticorrisive agent and pigments, can not eat more.At present, have on the market many curing foods to sell, but its nutrient composition content is low, and exists the shortcoming that taste is single, manufacturing cycle is long, especially manufacturing process to add anticorrisive agent etc., be ediblely too much unfavorable for that consumer's is healthy.
Summary of the invention
The object of the invention is to be to provide a kind of health sauce Chinese yam and preparation method thereof.
For addressing this problem, the technical solution used in the present invention is: health sauce Chinese yam is comprised of the raw material of following weight portion: Chinese yam 150-160, carrot 70-75, LUBIANJU 30-32, fiddlehead 25-26, a wormwood 25-26, root of Dahurain angelica 1-2, dried orange peel 3-4, Radix Angelicae Sinensis 1-2, adhesive rehmannia flower 2-3, honeysuckle 3-4, root of large-flowered skullcap 1-2, hot-pepper ring 8-10, garlic 15-16, ginger 12-14, black pepper 5-6, zanthoxylum powder 7-8, sweet basil leaf 13-14, sea salt 20-25, soya sauce 22-24, sweet fermented flour sauce 40-42, nourishing additive agent 4-5, water are appropriate.Wherein nutrition and health care additive is comprised of the raw material of following weight portion: charred FRUCTUS CRATAEGI 30-35, Zornia diphylla (Linn.) Pers 10-12, forestry greenstar root 2-3, grape pip 3-4, grape leaf 5-6, Chinese hawthorn seed powder 7-8, excellent careless 1-2, Hance Brandisia Herb 5-6, Radix Notoginseng powder 1-2, gynostemma pentaphylla 3-4, red sage root 10-12, water are appropriate.
Health sauce Chinese yam preparation process of the present invention is carried out according to the following steps:
(1) Chinese yam, carrot peeling are diced, and LUBIANJU, fiddlehead, wormwood head are selected wash clean, and garlic, ginger are cleaned and minced into Rong, add sea salt to pickle 2-4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) root of Dahurain angelica, dried orange peel, Radix Angelicae Sinensis, adhesive rehmannia flower, honeysuckle, the root of large-flowered skullcap add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with soya sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing hot-pepper ring, zanthoxylum powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull out and evenly admix black pepper, sweet basil leaf, sub-bottle packaging.
In addition, the preparation method of nutrition and health care additive is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Beneficial effect of the present invention: not only can promote in a large number the economic worth of these valuable economic crops, improve plantation Chinese yam peasant's income, can also be well provide a kind of resistance to storage, nutritious pickles new varieties again to people.
The specific embodiment
Health sauce Chinese yam, is comprised of the raw material of following weight portion (kg):
Chinese yam 150, carrot 75, LUBIANJU 30, fiddlehead 25, wormwood 25, the root of Dahurain angelica 1, dried orange peel 4, Radix Angelicae Sinensis 1, adhesive rehmannia flower 2, honeysuckle 4, the root of large-flowered skullcap 1, hot-pepper ring 10, garlic 15, ginger 14, black pepper 5, zanthoxylum powder 8, sweet basil leaf 14, sea salt 25, soya sauce 22, sweet fermented flour sauce 40, nourishing additive agent 5, water are appropriate.
Wherein nutrition and health care additive is comprised of the raw material of following weight portion (kg): charred FRUCTUS CRATAEGI 30, Zornia diphylla (Linn.) Pers 10, forestry greenstar root 3, grape pip 4, grape leaf 6, Chinese hawthorn seed powder 8, rod rod grass 2, Hance Brandisia Herb 6, Radix Notoginseng powder 2, gynostemma pentaphylla 4, the red sage root 12, water are appropriate.
Preparation method, comprises the steps:
(1) Chinese yam, carrot peeling are diced, and LUBIANJU, fiddlehead, wormwood head are selected wash clean, and garlic, ginger are cleaned and minced into Rong, add sea salt to pickle 4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) root of Dahurain angelica, dried orange peel, Radix Angelicae Sinensis, adhesive rehmannia flower, honeysuckle, the root of large-flowered skullcap add 8 times of water gagings decoctions 1 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with soya sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing hot-pepper ring, zanthoxylum powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2 times;
(5) sauce system is pulled out after 8 days and is evenly admixed black pepper, sweet basil leaf, sub-bottle packaging.
In addition, the preparation method of nutrition and health care additive is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 30 minutes, cooling, spraying is dried, and obtains.
Claims (3)
1. a health sauce Chinese yam, it is characterized in that, by the raw material of following weight portion, formed: Chinese yam 150-160, carrot 70-75, LUBIANJU 30-32, fiddlehead 25-26, a wormwood 25-26, root of Dahurain angelica 1-2, dried orange peel 3-4, Radix Angelicae Sinensis 1-2, adhesive rehmannia flower 2-3, honeysuckle 3-4, root of large-flowered skullcap 1-2, hot-pepper ring 8-10, garlic 15-16, ginger 12-14, black pepper 5-6, zanthoxylum powder 7-8, sweet basil leaf 13-14, sea salt 20-25, soya sauce 22-24, sweet fermented flour sauce 40-42, nourishing additive agent 4-5, water are appropriate.
2. according to the preparation method of the health sauce Chinese yam described in claim l, it is characterized in that: comprise the steps:
(1) Chinese yam, carrot peeling are diced, and LUBIANJU, fiddlehead, wormwood head are selected wash clean, and garlic, ginger are cleaned and minced into Rong, add sea salt to pickle 2-4 days, twist the excessive moisture that desalts and steep, and must expect a;
(2) root of Dahurain angelica, dried orange peel, Radix Angelicae Sinensis, adhesive rehmannia flower, honeysuckle, the root of large-flowered skullcap add 5-8 times of water gaging decoction 1-2 hour, filter to such an extent that leaching liquor is material b;
(3) material b mixes with soya sauce, sweet fermented flour sauce, must expect c;
(4) material is encased in cloth bag after evenly admixing hot-pepper ring, zanthoxylum powder, nourishing additive agent, other residue compositions in a, drops into sauce system in material c, pulls out every day and stirs 2-3 time;
(5) after sauce 6-10 processed days, pull out and evenly admix black pepper, sweet basil leaf, sub-bottle packaging.
3. according to the nutrition and health care additive described in claim l, it is characterized in that, by the raw material of following weight portion, made: charred FRUCTUS CRATAEGI 30-35, Zornia diphylla (Linn.) Pers 10-12, forestry greenstar root 2-3, grape pip 3-4, grape leaf 5-6, Chinese hawthorn seed powder 7-8, excellent careless 1-2, Hance Brandisia Herb 5-6, Radix Notoginseng powder 1-2, gynostemma pentaphylla 3-4, red sage root 10-12, water are appropriate; Preparation method is: by charred FRUCTUS CRATAEGI, Zornia diphylla (Linn.) Pers, forestry greenstar root, grape pip, grape leaf, rod rod grass, Hance Brandisia Herb, gynostemma pentaphylla, the red sage root, add suitable quantity of water decoction 1-2 hour, filter to obtain decoction liquor; Other residual components is mixed with the decoction liquor of gained, continue little fire and boil, stir 20-30 minute, cooling, spraying is dried, and obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310546555.1A CN103549337A (en) | 2013-11-07 | 2013-11-07 | Healthy yam sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310546555.1A CN103549337A (en) | 2013-11-07 | 2013-11-07 | Healthy yam sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103549337A true CN103549337A (en) | 2014-02-05 |
Family
ID=50003844
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310546555.1A Pending CN103549337A (en) | 2013-11-07 | 2013-11-07 | Healthy yam sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103549337A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286769A (en) * | 2014-09-23 | 2015-01-21 | 陈德兴 | Salty fresh carrot pickles and preparation method thereof |
| CN106360649A (en) * | 2016-09-30 | 2017-02-01 | 界首市英琪养殖专业合作社 | Beautifying fermented foie gras |
| CN106666511A (en) * | 2016-11-18 | 2017-05-17 | 安徽禾泉农庄生态农业有限公司 | Jasmine flowery odor pickled chili dried pteridium aquilinums |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300322A (en) * | 2013-05-13 | 2013-09-18 | 吴东 | Preparation method of pickled rutabaga |
-
2013
- 2013-11-07 CN CN201310546555.1A patent/CN103549337A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103300322A (en) * | 2013-05-13 | 2013-09-18 | 吴东 | Preparation method of pickled rutabaga |
Non-Patent Citations (3)
| Title |
|---|
| 李学贵: "山药系列产品的腌制技术", 《中国酿造》 * |
| 王芳: "《现代科学致富技术丛书 熟食酱菜制作技术》", 31 January 2003, 延边人民出版社 * |
| 祝战斌: "《果蔬贮藏与加工技术》", 31 May 2012, 科学出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286769A (en) * | 2014-09-23 | 2015-01-21 | 陈德兴 | Salty fresh carrot pickles and preparation method thereof |
| CN106360649A (en) * | 2016-09-30 | 2017-02-01 | 界首市英琪养殖专业合作社 | Beautifying fermented foie gras |
| CN106666511A (en) * | 2016-11-18 | 2017-05-17 | 安徽禾泉农庄生态农业有限公司 | Jasmine flowery odor pickled chili dried pteridium aquilinums |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103621947A (en) | Crispy nutritional pickles and preparation method thereof | |
| CN102090668B (en) | Nutritional dried squids and processing method thereof | |
| CN103610078A (en) | Holothurian flavor pickles and preparation method thereof | |
| CN103976349A (en) | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce | |
| CN103621948A (en) | Nutritional lentinula edodes pickled vegetables and preparation method thereof | |
| CN103610133A (en) | Shredded-jellyfish nutritious pickles and preparation method thereof | |
| CN103621949A (en) | Purple cabbage fresh-and-tender pickles and preparation method thereof | |
| CN103637130A (en) | Low-salt sauced radish and preparation method thereof | |
| CN103637129A (en) | Health-care sauced garlic and preparation method thereof | |
| CN103637131A (en) | Jerusalem artichoke with hot and spicy sauce and preparation method thereof | |
| KR101369229B1 (en) | Kimchi seasoning and a method of manufacturing the cynanchum wilfordii hemsley the cynanchum wilfordii hemsley is mixed with kimchi, kimchi seasoning | |
| CN103251023A (en) | Seasoner for strengthening stomach and helping digestion and production method thereof | |
| CN103637099A (en) | Nutritious sauce cowpea and preparation method thereof | |
| CN103621950B (en) | A kind of capsicum paste kohlrabi and preparation method thereof | |
| CN103610001B (en) | A kind of characteristic kumquat pickles and preparation method thereof | |
| CN103549337A (en) | Healthy yam sauce and preparation method thereof | |
| CN103652779A (en) | Seafood seasoner and preparation method thereof | |
| CN103584004A (en) | Delicious sauced peas and preparation method thereof | |
| CN103719975A (en) | Seafood jelly fungi beverage and preparation method thereof | |
| CN103815309B (en) | The processing method of instant vegetable cake | |
| CN103549338A (en) | Nutritional sauce cabbages and preparation method thereof | |
| CN104106790A (en) | Seafood flavor thick broad-bean sauce and making method thereof | |
| CN103251019A (en) | Red rice condiment and production method thereof | |
| CN103271319A (en) | Hericium erinaceus-containing flavoring and production method thereof | |
| CN103637128A (en) | Savory hot sauce celery cabbage 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140205 |