CN103919059A - 一种八宝豆豉的制作工艺 - Google Patents
一种八宝豆豉的制作工艺 Download PDFInfo
- Publication number
- CN103919059A CN103919059A CN201410176741.5A CN201410176741A CN103919059A CN 103919059 A CN103919059 A CN 103919059A CN 201410176741 A CN201410176741 A CN 201410176741A CN 103919059 A CN103919059 A CN 103919059A
- Authority
- CN
- China
- Prior art keywords
- soya bean
- fermented soya
- beans
- fresh
- eggplant
- 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
- 244000068988 Glycine max Species 0.000 title claims abstract description 58
- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 58
- 239000004615 ingredient Substances 0.000 title claims abstract description 22
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 13
- 244000061458 Solanum melongena Species 0.000 claims abstract description 13
- 235000002597 Solanum melongena Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 244000144725 Amygdalus communis Species 0.000 claims abstract description 12
- 235000011437 Amygdalus communis Nutrition 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000020224 almond Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000008159 sesame oil Substances 0.000 claims abstract description 12
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 12
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 20
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 20
- 239000000463 material Substances 0.000 claims description 15
- 235000004347 Perilla Nutrition 0.000 claims description 11
- 235000020097 white wine Nutrition 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 9
- 230000004151 fermentation Effects 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 4
- 238000007598 dipping method Methods 0.000 claims description 3
- 230000003203 everyday effect Effects 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 230000002269 spontaneous effect Effects 0.000 claims description 3
- 230000007306 turnover Effects 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims 2
- 230000036528 appetite Effects 0.000 abstract description 6
- 235000019789 appetite Nutrition 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 235000014633 carbohydrates Nutrition 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 241001107116 Castanospermum australe Species 0.000 abstract 2
- 235000021279 black bean Nutrition 0.000 abstract 2
- 201000006549 dyspepsia Diseases 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 230000004936 stimulating effect Effects 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 9
- 241000722363 Piper Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 239000000203 mixture Substances 0.000 description 6
- 235000011194 food seasoning agent Nutrition 0.000 description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 150000001413 amino acids Chemical class 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 230000008673 vomiting Effects 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 206010063659 Aversion Diseases 0.000 description 1
- 102100034279 Calcium-binding mitochondrial carrier protein Aralar2 Human genes 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010019233 Headaches Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010022998 Irritability Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001088 anti-asthma Effects 0.000 description 1
- 239000000924 antiasthmatic agent Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 108010084210 citrin Proteins 0.000 description 1
- 230000008021 deposition Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 230000001605 fetal effect Effects 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 231100000869 headache Toxicity 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000000505 pernicious effect Effects 0.000 description 1
- 210000003800 pharynx Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 239000003998 snake venom Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 235000014101 wine 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
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; 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)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种八宝豆豉的制作工艺,属于食品领域,它是由下述重量份的原料组成:大黑豆95kg,茄子115kg,鲜姜9kg,杏仁2.5kg,紫苏叶1.7kg,鲜花椒2.5kg,香油26kg,50度白酒26kg,白糖19kg,食盐21kg,然后经一定的工序最终获得产品。该发明的有益之处在于:提供了一种八宝豆豉的制作工艺,解决目前市场上还缺乏一种由大黑豆、茄子、鲜姜、杏仁、紫苏叶、鲜花椒、香油和50度白酒组合而成的八宝豆豉的问题,该八宝豆豉含有丰富的蛋白质及脂肪、碳水化合物,味道鲜美可口,即能调味,又能入药,长期食用可开胃增食、消积化滞、促进吸收、祛风散寒。
Description
技术领域
本发明涉及一种食品领域,具体涉及一种八宝豆豉的制作工艺。
背景技术
豆豉,是我国传统发酵豆制品。古代称豆豉为“幽菽”,也叫“嗜”。最早的记载见于汉代刘熙《释名·释饮食》一书中,誉豆豉为“五味调和,需之而成”。公元2至5世纪的《食经》一书中还有“作豉法”的记载。古人不但把豆豉用于调味,而且用于入药,对它极为看重。《汉书》、《史记》、《齐民要术》、《本草纲目》等,都有此记载。据记载,豆豉的生产,最早是由江西泰和县流传开来的,后经不断发展和提高,使豆豉成为独具特色,成为人们所喜爱的调味佳品,而且传到海外。我国台湾人称豆豉为“荫豉”,日本称豆豉为“纳豉”,东南亚各国也普遍食用豆豉。但目前市场上还缺乏一种由大黑豆、茄子、鲜姜、杏仁、紫苏叶、鲜花椒、香油和50度白酒组合而成的八宝豆豉。
发明内容
为了克服背景技术的缺点与不足之处,本发明的目的在于提供一种八宝豆豉的制作工艺,解决目前市场上还缺乏一种由大黑豆、茄子、鲜姜、杏仁、紫苏叶、鲜花椒、香油和50度白酒组合而成的八宝豆豉的问题。
本发明的目的是通过以下技术方案来实现:
一种八宝豆豉的制作工艺,其包括以下步骤:
称取以下原料:大黑豆95kg,茄子115kg,鲜姜9kg,杏仁2.5kg,紫苏叶1.7kg,鲜花椒2.5kg,香油26kg,50度白酒26kg,白糖19kg,食盐21kg;
(1)煮料:将大黑豆放入高压锅煮15-25min,煮熟以后再将大黑豆取出,稍凉一下,除去浮水,待用;
(2)腌豆曲:将步骤(1)得到的熟大黑豆放入发酵室,堆积发酵7天,发酵后的豆曲,放入凉开水中浸泡,15min恢复原来形状,再将浸渍后的豆曲略加晾干,使水分含量30%左右,然后加食盐将豆曲腌制3天;
(3)处理辅料:将茄子、鲜姜、鲜花椒、紫苏叶分别洗净,分别加食盐进行腌制,每天翻拌一次,连续翻7天,腌好备用,再将杏仁煮熟、去皮,备用;
(4)拌匀料:将香油、白糖、50度白酒和步骤(3)得到的辅料与豆曲入缸拌匀;
(5)装坛、成品:把拌合均匀的豆曲装坛,坛口密封,自然发酵9-10个月,即成品,成品豆豉存放于阴凉卫生处。
所述大黑豆含有不饱和脂肪酸,可促进胆固醇的代谢、降低血脂,预防心血管疾病,且黑豆的纤维质含量高,可促进肠胃蠕动,预防便秘,所以是不错的减肥佳品,而且黑豆浆不像黄豆性冷,喝多了也不会拉肚子,而且还有治疗风湿、抗衰老等效果, 黑豆一直被人们视为药食两用的佳品,因为它具有高蛋白、低热量的特性,黑豆中蛋白质含量高达36%-40%,相当于肉类的2倍、鸡蛋的3倍、牛奶的12倍,还能提供食物中粗纤维,促进消化,防止便秘发生。
所述茄子富含蛋白质、脂肪、碳水化合物、维生素以及多种矿物质,特别是维生素P的含量极其丰富,营养价值高,不仅能帮助维持人体酸碱平衡,多吃还有抗癌的保健功效。
所述紫苏叶有镇咳平喘、社痰的功能具有散寒解表,宣肺止咳,理气和中,主治外感风寒,恶寒发热,头痛无汗,咳嗽气喘,脘腹胀闷,呕恶腹泻,咽中梗阻,妊娠恶阻,胎动不安,食鱼蟹中毒,痈疮蛇毒辣。
所述白酒有活血通脉、助药力、增进食欲、消除疲劳,陶冶情操,使人轻快并有御寒提神的功能,饮用少量低度白酒可以扩张小血管,可使血液中的含糖量降低,促进血液循环,延缓胆固醇等脂质在血管壁的沉积,对循环系统及心脑血管有利,而且能去味增香。
综上所述,八宝豆豉不仅含有丰富的蛋白质、脂肪和碳水化合物,且含有人体所需的多种氨基酸,还含有多种矿物质和维生素等营养物质,还以其特有的酒香气使人增加食欲,促进吸收,不仅能调味,而且可以入药,能维持人体酸碱平衡,多吃还有抗癌的保健功效。
本发明的有益效果为:提供了一种八宝豆豉的制作工艺,解决目前市场上还缺乏一种由大黑豆、茄子、鲜姜、杏仁、紫苏叶、鲜花椒、香油和50度白酒组合而成的八宝豆豉的问题,该八宝豆豉含有丰富的蛋白质及脂肪、碳水化合物,且含有人体所需的多种氨基酸,味道鲜美可口,即能调味,又能入药,长期食用可开胃增食、消积化滞、促进吸收、祛风散寒。
具体实施方式
下面结合本发明实施例一种八宝豆豉的制作工艺进行详细描述。
应当明确,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
一种八宝豆豉的制作工艺,其包括以下步骤:
称取以下原料:大黑豆95kg,茄子115kg,鲜姜9kg,杏仁2.5kg,紫苏叶1.7kg,鲜花椒2.5kg,香油26kg,50度白酒26kg,白糖19kg,食盐21kg;
(1)煮料:将大黑豆放入高压锅煮15-25min,煮熟以后再将大黑豆取出,稍凉一下,除去浮水,待用;
(2)腌豆曲:将步骤(1)得到的熟大黑豆放入发酵室,堆积发酵7天,发酵后的豆曲,放入凉开水中浸泡,15min恢复原来形状,再将浸渍后的豆曲略加晾干,使水分含量30%左右,然后加食盐将豆曲腌制3天;
(3)处理辅料:将茄子、鲜姜、鲜花椒、紫苏叶分别洗净,分别加食盐进行腌制,每天翻拌一次,连续翻7天,腌好备用,再将杏仁煮熟、去皮,备用;
(4)拌匀料:将香油、白糖、50度白酒和步骤(3)得到的辅料与豆曲入缸拌匀;
(5)装坛、成品:把拌合均匀的豆曲装坛,坛口密封,自然发酵9-10个月,即成品,成品豆豉存放于阴凉卫生处。
本发明提供了一种八宝豆豉的制作工艺,解决目前市场上还缺乏一种由大黑豆、茄子、鲜姜、杏仁、紫苏叶、鲜花椒、香油和50度白酒组合而成的八宝豆豉的问题,该八宝豆豉含有丰富的蛋白质及脂肪、碳水化合物,且含有人体所需的多种氨基酸,味道鲜美可口,即能调味,又能入药,长期食用可开胃增食、消积化滞、促进吸收、祛风散寒。
这里本发明的描述和应用是说明性的,并非想将本发明的范围限制在上述实施例中。这里所披露的实施例的变形和改变是可能的,对于那些本领域的普通技术人员来说实施例的替换和等效的各种部件是公知的。本领域技术人员应该清楚的是,在不脱离本发明的精神或本质特征的情况下,本发明可以以其它形式、结构、布置、比例,以及用其它组件、材料和部件来实现。在不脱离本发明范围和精神的情况下,可以对这里所披露的实施例进行其它变形和改变。
Claims (1)
1.一种八宝豆豉的制作工艺,其特征在于以下步骤:
称取以下原料:大黑豆95kg,茄子115kg,鲜姜9kg,杏仁2.5kg,紫苏叶1.7kg,鲜花椒2.5kg,香油26kg,50度白酒26kg,白糖19kg,食盐21kg;
(1)煮料:将大黑豆放入高压锅煮15-25min,煮熟以后再将大黑豆取出,稍凉一下,除去浮水,待用;
(2)腌豆曲:将步骤(1)得到的熟大黑豆放入发酵室,堆积发酵7天,发酵后的豆曲,放入凉开水中浸泡,15min恢复原来形状,再将浸渍后的豆曲略加晾干,使水分含量30%左右,然后加食盐将豆曲腌制3天;
(3)处理辅料:将茄子、鲜姜、鲜花椒、紫苏叶分别洗净,分别加食盐进行腌制,每天翻拌一次,连续翻7天,腌好备用,再将杏仁煮熟、去皮,备用;
(4)拌匀料:将香油、白糖、50度白酒和步骤(3)得到的辅料与豆曲入缸拌匀;
(5)装坛、成品:把拌合均匀的豆曲装坛,坛口密封,自然发酵9-10个月,即成品,成品豆豉存放于阴凉卫生处。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410176741.5A CN103919059A (zh) | 2014-04-29 | 2014-04-29 | 一种八宝豆豉的制作工艺 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410176741.5A CN103919059A (zh) | 2014-04-29 | 2014-04-29 | 一种八宝豆豉的制作工艺 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN103919059A true CN103919059A (zh) | 2014-07-16 |
Family
ID=51137643
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201410176741.5A Pending CN103919059A (zh) | 2014-04-29 | 2014-04-29 | 一种八宝豆豉的制作工艺 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103919059A (zh) |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104473063A (zh) * | 2014-12-31 | 2015-04-01 | 广西南宁桂知科技有限公司 | 一种姜汁豆豉及其加工方法 |
CN104543810A (zh) * | 2015-01-22 | 2015-04-29 | 安徽联喆玉竹有限公司 | 一种米曲酶制作玉竹石斛干黑豆豉的方法 |
CN106071863A (zh) * | 2016-05-31 | 2016-11-09 | 贞丰县马氏丰味食品有限责任公司 | 一种豆豉的生产制作工艺 |
Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1218641A (zh) * | 1997-11-29 | 1999-06-09 | 曾爱民 | 一种茄辣牛肉酱干及其制造工艺 |
CN101061855A (zh) * | 2006-04-28 | 2007-10-31 | 沈泽强 | 一种小紫茄子咸菜的制作方法 |
CN101147559A (zh) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | 一种酱菜制品的制备方法 |
CN101564146A (zh) * | 2008-04-21 | 2009-10-28 | 胡桂银 | 一种黄豆香辣酱及其制作方法 |
CN102578486A (zh) * | 2012-03-02 | 2012-07-18 | 万勤劳 | 一种含有中草药配方的保健黑豆豆鼓及其生产工艺 |
CN102919805A (zh) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | 一种豆豉及其制作方法 |
CN103005368A (zh) * | 2012-10-22 | 2013-04-03 | 刘沛毅 | 鼓油调味品及其制备方法 |
CN103222611A (zh) * | 2013-04-01 | 2013-07-31 | 孟磊 | 一种风味豆豉及其制作方法 |
-
2014
- 2014-04-29 CN CN201410176741.5A patent/CN103919059A/zh active Pending
Patent Citations (8)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1218641A (zh) * | 1997-11-29 | 1999-06-09 | 曾爱民 | 一种茄辣牛肉酱干及其制造工艺 |
CN101061855A (zh) * | 2006-04-28 | 2007-10-31 | 沈泽强 | 一种小紫茄子咸菜的制作方法 |
CN101147559A (zh) * | 2006-09-22 | 2008-03-26 | 天津中英纳米科技发展有限公司 | 一种酱菜制品的制备方法 |
CN101564146A (zh) * | 2008-04-21 | 2009-10-28 | 胡桂银 | 一种黄豆香辣酱及其制作方法 |
CN102578486A (zh) * | 2012-03-02 | 2012-07-18 | 万勤劳 | 一种含有中草药配方的保健黑豆豆鼓及其生产工艺 |
CN102919805A (zh) * | 2012-08-27 | 2013-02-13 | 广西宁明正珠食品进出口有限公司 | 一种豆豉及其制作方法 |
CN103005368A (zh) * | 2012-10-22 | 2013-04-03 | 刘沛毅 | 鼓油调味品及其制备方法 |
CN103222611A (zh) * | 2013-04-01 | 2013-07-31 | 孟磊 | 一种风味豆豉及其制作方法 |
Cited By (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN104473063A (zh) * | 2014-12-31 | 2015-04-01 | 广西南宁桂知科技有限公司 | 一种姜汁豆豉及其加工方法 |
CN104543810A (zh) * | 2015-01-22 | 2015-04-29 | 安徽联喆玉竹有限公司 | 一种米曲酶制作玉竹石斛干黑豆豉的方法 |
CN106071863A (zh) * | 2016-05-31 | 2016-11-09 | 贞丰县马氏丰味食品有限责任公司 | 一种豆豉的生产制作工艺 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104130902B (zh) | 一种怀山药黄酒及其制备工艺 | |
CN103689544A (zh) | 一种泡椒银鱼酱及其制备方法 | |
CN104403875A (zh) | 一种保健米酒及其制备方法 | |
CN104172034A (zh) | 水晶藠头的快速加工方法 | |
CN103919059A (zh) | 一种八宝豆豉的制作工艺 | |
CN105255679A (zh) | 一种菱角黄芩嘉宝果果酒的酿制方法 | |
CN103931692A (zh) | 一种玉米粒牛奶营养面包 | |
CN104186767A (zh) | 一种速溶山药奶茶粉及其制备方法 | |
CN104059828A (zh) | 一种安神助睡眠菠萝米酒 | |
CN104212697B (zh) | 一种酱香型醋的生产工艺 | |
CN103609695A (zh) | 降压祛火的酸奶及其制备方法 | |
CN103637269A (zh) | 一种清热茶香瓜子的制作方法 | |
CN102925318B (zh) | 一种紫苏叶糯米酒的酿造方法 | |
CN102443513A (zh) | 一种男士饮用枣酒的制备方法 | |
CN110558541A (zh) | 山黄皮酸梅辣椒酱的制作方法 | |
CN103783379A (zh) | 一种山药排骨粥 | |
CN103966042A (zh) | 一种紫甘薯甜酒和紫甘薯果醋及其酿造方法 | |
CN103931694B (zh) | 一种黑木耳鱼肉面包 | |
CN103060166A (zh) | 一种黑藠头醋及其制备方法 | |
CN104757398A (zh) | 一种萝卜甜糕的加工方法 | |
CN102823844B (zh) | 富含膳食纤维的海带酱 | |
CN103689499A (zh) | 一种糖醋薇菜的加工方法 | |
CN104059825B (zh) | 一种苹果醋米酒 | |
CN106605881A (zh) | 一种营养丰富的刺梨糕及制作方法 | |
CN105053454A (zh) | 一种滋补健身山药梨脯的加工方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140716 |