CN103932288A - High-calcium sesame paste and preparation method thereof - Google Patents
High-calcium sesame paste and preparation method thereof Download PDFInfo
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- CN103932288A CN103932288A CN201410113106.2A CN201410113106A CN103932288A CN 103932288 A CN103932288 A CN 103932288A CN 201410113106 A CN201410113106 A CN 201410113106A CN 103932288 A CN103932288 A CN 103932288A
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- 235000003434 Sesamum indicum Nutrition 0.000 title claims abstract description 17
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 15
- 239000011575 calcium Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 241000207961 Sesamum Species 0.000 title description 8
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 11
- 241001635617 Canscora Species 0.000 claims abstract description 9
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241001647745 Banksia Species 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 7
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 7
- 239000009636 Huang Qi Substances 0.000 claims abstract description 7
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 241000220317 Rosa Species 0.000 claims abstract description 7
- 240000003768 Solanum lycopersicum Species 0.000 claims abstract description 7
- 240000008042 Zea mays Species 0.000 claims abstract description 7
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims abstract description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 7
- 235000013527 bean curd Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 235000009973 maize Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 108010068370 Glutens Proteins 0.000 claims abstract description 4
- 235000012813 breadcrumbs Nutrition 0.000 claims abstract description 4
- 235000021312 gluten Nutrition 0.000 claims abstract description 4
- 240000004922 Vigna radiata Species 0.000 claims description 15
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 15
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 15
- 239000000463 material Substances 0.000 claims description 15
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 9
- 235000014347 soups Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 244000189799 Asimina triloba Species 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 6
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 241000894006 Bacteria Species 0.000 claims description 6
- 235000009467 Carica papaya Nutrition 0.000 claims description 6
- 244000160089 Crataegus cuneata Species 0.000 claims description 6
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 6
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 6
- 241000238557 Decapoda Species 0.000 claims description 6
- 240000007171 Imperata cylindrica Species 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 6
- 241000208966 Polygala Species 0.000 claims description 6
- 241000405414 Rehmannia Species 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 235000020197 coconut milk Nutrition 0.000 claims description 6
- 238000001035 drying Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000015136 pumpkin Nutrition 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000015193 tomato juice Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 240000007049 Juglans regia Species 0.000 claims description 3
- 235000009496 Juglans regia Nutrition 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000004321 preservation Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000020234 walnut Nutrition 0.000 claims description 3
- 208000001132 Osteoporosis Diseases 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 210000004072 lung Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 241000186660 Lactobacillus Species 0.000 abstract 1
- 241001096717 Machilus leptophylla Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 235000007215 black sesame Nutrition 0.000 abstract 1
- 230000008468 bone growth Effects 0.000 abstract 1
- 235000020415 coconut juice Nutrition 0.000 abstract 1
- 229940039696 lactobacillus Drugs 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 238000005516 engineering process Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 244000080208 Canella winterana Species 0.000 description 1
- 235000008499 Canella winterana Nutrition 0.000 description 1
- 241001071804 Gentianaceae Species 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000011121 hardwood Substances 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000002265 prevention Effects 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/10—Peanut butter
-
- 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
- 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a high-calcium sesame paste and a preparation method thereof. The high-calcium sesame paste is characterized by being composed of the following raw materials in parts by weight: 100 to 110 parts of black sesame, 3 to 4 parts of radix astragali, 4 to 5 parts of ginseng, 4.5 to 6 parts of dried radix rehmanniae, 3.5 to 4 parts of radix scrophulariae, 2 to 3 parts of banksia rose, 1 to 2 parts of canscora, 2 to 2.5 parts of machilus leptophylla, 3 to 4 parts of green pepper, 8 to 9 parts of maize germ oil, 7 to 8 parts of polished rice, 30 to 33 parts of coconut juice, 30 to 35 parts of fish bone, 10 to 12 of dried bean curd, 4 to 5 parts of tomato, 7 to 8 parts of bread crumb, 3 to 4 parts of vital gluten, 0.3 to 0.4 part of lactobacillus, and 4 to 5 parts of nutritional additive. The high-calcium sesame paste has a spicy and palatable taste, and can promote the appetite. Moreover the formula is scientific and reasonable, and the sesame paste is rich in nutrients. Fish bones are added to increase the calcium content, thus the sesame paste can promote the bone growth and prevent the osteoporosis. A plurality of traditional Chinese herbals are added, so the sesame paste has the functions of boosting primordial qi, tonifying spleen and lung, regulating qi, and activating blood.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of high calcium sesame paste and preparation method thereof.
Background technology
Sauce is the pasty state flavouring processing as primary raw material taking things such as beans, wheat flour, fruit, meats, is used for cooking dish.At present, the sauce of selling on market of a great variety, but it has single seasoning function, and do not there is health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of high calcium sesame paste and preparation method thereof, the present invention has fragrant strongly fragrant good to eat, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of high calcium sesame paste, is characterized in that being made up of the raw material of following weight portion:
Semen sesami nigrum 100-110, Radix Astragali 3-4, ginseng 4-5, dried rhizome of rehmannia 4.5-6, radix scrophulariae 3.5-4, banksia rose 2-3, common canscora herb 1-2, Zhu volume skin 2-2.5, green pepper 3-4, maize germ oil 8-9, polished rice 7-8, coconut milk 30-33, fish-bone 30-35, dried bean curd 10-12, tomato 4-5, breadcrumbs 7-8, Gluten 3-4, lactic acid bacteria 0.3-0.4, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: Chinese hawthorn seed 1-1.5, cogongrass rhizome 0.8-1, radix pseudostellariae 0.7-0.9, polygala root 1-1.3, mung bean 3-4, rock sugar 1-2, walnut powder 4-5, pawpaw 20-23, pumpkin 30-35, dried small shrimp 9-10, grape-kernel oil 1-2;
Preparation method is: (1) adds 5-6 water big fire doubly by mung bean and boils, and filter cleaner adds rock sugar in gained sweet mung bean soup, be stirred to after rock sugar melts completely and add Chinese hawthorn seed, cogongrass rhizome, radix pseudostellariae, polygala root, 8-10 hour is soaked in sealing, and filter cleaner, obtains health care sweet mung bean soup;
(2) get pawpaw, pumpkin fruit, send into steamer big fire and steam taking-up after 20-25 minute, smash into mud, then add health care sweet mung bean soup, stewing 20-30 minute processed at 60-70 DEG C, then pulverize after drying;
(3) dried small shrimp is mixed and mixed thoroughly with grape-kernel oil, after drying, pulverize, then mix and mix thoroughly with step (2) gained material and leftover materials, to obtain final product.
The preparation method of described high calcium sesame paste, is characterized in that comprising the following steps:
(1) Radix Astragali, ginseng, the dried rhizome of rehmannia, radix scrophulariae, the banksia rose, common canscora herb, Zhu volume skin are added to 7-8 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) green pepper is minced, be mixed into pot with maize germ oil, big fire takes the dish out of the pot after frying perfume (or spice), and filter cleaner, obtains chili oil; Semen sesami nigrum is entered to pot, after little fiery stir-fry perfume (or spice), add chilli oil, at 60-70 DEG C, vexed profit, to dry rear discharging, adds liquid grinding homogeneous, and little fire is endured thick;
(3) polished rice, coconut milk are mixed into pot, rear filter cleaner is boiled in big fire, collects filtrate, accesses lactic acid bacteria, heat-preservation fermentation 2-3 hour in the time that filtrate temperature is down to 35-40 DEG C;
(4) fish-bone is dropped in boiled water pot, big fire boiling is taken out after 60-70 minute, is broken into pieces, adds step (3) gained material mill homogeneous;
(5) get tomato pulp and pull an oar, filter cleaner, obtains tomato juice; Dried bean curd is diced, be mixed into pot with tomato juice, big fire frying took the dish out of the pot after 5-7 minute, then mixed and mixed thoroughly with step (2), (4) gained material and leftover materials, to obtain final product.
Common canscora herb in the present invention is the herb of gentianaceae plant common canscora herb, and Zhu volume skin is the bark of canella fallen leaves hardwood nanmu.
Beneficial effect of the present invention is:
Sesame paste of the present invention is fragrant peppery good to eat, can improve a poor appetite, and the reasonable science of filling a prescription, nutritious, the fish-bone wherein adding has improved calcium content of the present invention, can promote skeleton development, prevention of osteoporosis, in addition, the present invention has also added multiple Chinese herbal medicine, have reinforce vital energy, reinforce the spleen to benefit the lung, effect of vital energy regualting and blood circulation-promoting.
Detailed description of the invention
A kind of high calcium sesame paste, it is characterized in that by following weight portion (kilogram) raw material make:
Semen sesami nigrum 100, the Radix Astragali 3, ginseng 5, the dried rhizome of rehmannia 4.5, radix scrophulariae 3.5, the banksia rose 3, common canscora herb 2, Zhu volume skin 2.5, green pepper 3, maize germ oil 9, polished rice 7, coconut milk 33, fish-bone 30, dried bean curd 12, tomato 4, breadcrumbs 7, Gluten 3, lactic acid bacteria 0.4, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material make: Chinese hawthorn seed 1.5, cogongrass rhizome 0.8, radix pseudostellariae 0.9, polygala root 1.3, mung bean 4, rock sugar 2, walnut powder 5, pawpaw 23, pumpkin 35, dried small shrimp 10, grape-kernel oil 2;
Preparation method is: (1) adds 5-6 water big fire doubly by mung bean and boils, and filter cleaner adds rock sugar in gained sweet mung bean soup, be stirred to after rock sugar melts completely and add Chinese hawthorn seed, cogongrass rhizome, radix pseudostellariae, polygala root, 8-10 hour is soaked in sealing, and filter cleaner, obtains health care sweet mung bean soup;
(2) get pawpaw, pumpkin fruit, send into steamer big fire and steam taking-up after 20-25 minute, smash into mud, then add health care sweet mung bean soup, stewing 20-30 minute processed at 60-70 DEG C, then pulverize after drying;
(3) dried small shrimp is mixed and mixed thoroughly with grape-kernel oil, after drying, pulverize, then mix and mix thoroughly with step (2) gained material and leftover materials, to obtain final product.
The preparation method of described high calcium sesame paste, comprises the following steps:
(1) Radix Astragali, ginseng, the dried rhizome of rehmannia, radix scrophulariae, the banksia rose, common canscora herb, Zhu volume skin are added to 7-8 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) green pepper is minced, be mixed into pot with maize germ oil, big fire takes the dish out of the pot after frying perfume (or spice), and filter cleaner, obtains chili oil; Semen sesami nigrum is entered to pot, after little fiery stir-fry perfume (or spice), add chilli oil, at 60-70 DEG C, vexed profit, to dry rear discharging, adds liquid grinding homogeneous, and little fire is endured thick;
(3) polished rice, coconut milk are mixed into pot, rear filter cleaner is boiled in big fire, collects filtrate, accesses lactic acid bacteria, heat-preservation fermentation 2-3 hour in the time that filtrate temperature is down to 35-40 DEG C;
(4) fish-bone is dropped in boiled water pot, big fire boiling is taken out after 60-70 minute, is broken into pieces, adds step (3) gained material mill homogeneous;
(5) get tomato pulp and pull an oar, filter cleaner, obtains tomato juice; Dried bean curd is diced, be mixed into pot with tomato juice, big fire frying took the dish out of the pot after 5-7 minute, then mixed and mixed thoroughly with step (2), (4) gained material and leftover materials, to obtain final product.
Claims (2)
1. a high calcium sesame paste, is characterized in that being made up of the raw material of following weight portion:
Semen sesami nigrum 100-110, Radix Astragali 3-4, ginseng 4-5, dried rhizome of rehmannia 4.5-6, radix scrophulariae 3.5-4, banksia rose 2-3, common canscora herb 1-2, Zhu volume skin 2-2.5, green pepper 3-4, maize germ oil 8-9, polished rice 7-8, coconut milk 30-33, fish-bone 30-35, dried bean curd 10-12, tomato 4-5, breadcrumbs 7-8, Gluten 3-4, lactic acid bacteria 0.3-0.4, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: Chinese hawthorn seed 1-1.5, cogongrass rhizome 0.8-1, radix pseudostellariae 0.7-0.9, polygala root 1-1.3, mung bean 3-4, rock sugar 1-2, walnut powder 4-5, pawpaw 20-23, pumpkin 30-35, dried small shrimp 9-10, grape-kernel oil 1-2;
Preparation method is: (1) adds 5-6 water big fire doubly by mung bean and boils, and filter cleaner adds rock sugar in gained sweet mung bean soup, be stirred to after rock sugar melts completely and add Chinese hawthorn seed, cogongrass rhizome, radix pseudostellariae, polygala root, 8-10 hour is soaked in sealing, and filter cleaner, obtains health care sweet mung bean soup;
(2) get pawpaw, pumpkin fruit, send into steamer big fire and steam taking-up after 20-25 minute, smash into mud, then add health care sweet mung bean soup, stewing 20-30 minute processed at 60-70 DEG C, then pulverize after drying;
(3) dried small shrimp is mixed and mixed thoroughly with grape-kernel oil, after drying, pulverize, then mix and mix thoroughly with step (2) gained material and leftover materials, to obtain final product.
2. the preparation method of high calcium sesame paste according to claim 1, is characterized in that comprising the following steps:
(1) Radix Astragali, ginseng, the dried rhizome of rehmannia, radix scrophulariae, the banksia rose, common canscora herb, Zhu volume skin are added to 7-8 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) green pepper is minced, be mixed into pot with maize germ oil, big fire takes the dish out of the pot after frying perfume (or spice), and filter cleaner, obtains chili oil; Semen sesami nigrum is entered to pot, after little fiery stir-fry perfume (or spice), add chilli oil, at 60-70 DEG C, vexed profit, to dry rear discharging, adds liquid grinding homogeneous, and little fire is endured thick;
(3) polished rice, coconut milk are mixed into pot, rear filter cleaner is boiled in big fire, collects filtrate, accesses lactic acid bacteria, heat-preservation fermentation 2-3 hour in the time that filtrate temperature is down to 35-40 DEG C;
(4) fish-bone is dropped in boiled water pot, big fire boiling is taken out after 60-70 minute, is broken into pieces, adds step (3) gained material mill homogeneous;
(5) get tomato pulp and pull an oar, filter cleaner, obtains tomato juice; Dried bean curd is diced, be mixed into pot with tomato juice, big fire frying took the dish out of the pot after 5-7 minute, then mixed and mixed thoroughly with step (2), (4) gained material and leftover materials, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201410113106.2A CN103932288B (en) | 2014-03-25 | 2014-03-25 | High-calcium sesame paste and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410113106.2A CN103932288B (en) | 2014-03-25 | 2014-03-25 | High-calcium sesame paste and preparation method thereof |
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| CN103932288A true CN103932288A (en) | 2014-07-23 |
| CN103932288B CN103932288B (en) | 2015-06-17 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387819A (en) * | 2016-09-24 | 2017-02-15 | 安徽咱家田生态农业有限公司 | Mustard zinc-supplement sesame paste |
| CN106616777A (en) * | 2017-01-18 | 2017-05-10 | 安徽鸡笼山食品有限公司 | Sesame paste with functions of clearing away heart fire and soothing nerves, and preparation method of sesame paste |
| WO2017131592A1 (en) | 2016-01-26 | 2017-08-03 | Thai Union Group Public Company Limited | A process for preparing fish bone powder |
| CN107467606A (en) * | 2017-06-27 | 2017-12-15 | 迪庆香格里拉舒达有机食品有限公司 | Walnut cream and preparation method thereof |
| CN108651942A (en) * | 2018-05-28 | 2018-10-16 | 合肥市龙乐食品有限公司 | A kind of high calcium sesame paste and preparation method thereof |
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| CN103478787A (en) * | 2013-09-10 | 2014-01-01 | 李彦廷 | Solid sesame soy and preparation method thereof |
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2014
- 2014-03-25 CN CN201410113106.2A patent/CN103932288B/en not_active Expired - Fee Related
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|---|---|---|---|---|
| CN1205886A (en) * | 1997-07-17 | 1999-01-27 | 柳永明 | Bone-strengthening organic calcium powder |
| CN1647696A (en) * | 2004-09-08 | 2005-08-03 | 孙天福 | Dietetic nutritive powder |
| CN101468142A (en) * | 2007-12-25 | 2009-07-01 | 罗勇胜 | Tonic nutrient powder for longevity |
| CN101878935A (en) * | 2009-05-06 | 2010-11-10 | 邢根亭 | Pine nut sesame paste |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2017131592A1 (en) | 2016-01-26 | 2017-08-03 | Thai Union Group Public Company Limited | A process for preparing fish bone powder |
| CN106387819A (en) * | 2016-09-24 | 2017-02-15 | 安徽咱家田生态农业有限公司 | Mustard zinc-supplement sesame paste |
| CN106616777A (en) * | 2017-01-18 | 2017-05-10 | 安徽鸡笼山食品有限公司 | Sesame paste with functions of clearing away heart fire and soothing nerves, and preparation method of sesame paste |
| CN107467606A (en) * | 2017-06-27 | 2017-12-15 | 迪庆香格里拉舒达有机食品有限公司 | Walnut cream and preparation method thereof |
| CN108651942A (en) * | 2018-05-28 | 2018-10-16 | 合肥市龙乐食品有限公司 | A kind of high calcium sesame paste and preparation method thereof |
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