CN104012924B - A kind of phytoenzyme material wine and preparation method thereof - Google Patents
A kind of phytoenzyme material wine and preparation method thereof Download PDFInfo
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- CN104012924B CN104012924B CN201410199602.4A CN201410199602A CN104012924B CN 104012924 B CN104012924 B CN 104012924B CN 201410199602 A CN201410199602 A CN 201410199602A CN 104012924 B CN104012924 B CN 104012924B
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- 239000000463 material Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 9
- 239000011707 mineral Substances 0.000 claims abstract description 9
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000000203 mixture Substances 0.000 claims abstract description 5
- 240000008042 Zea mays Species 0.000 claims description 28
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 26
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 24
- 235000005822 corn Nutrition 0.000 claims description 24
- 241000245665 Taraxacum Species 0.000 claims description 13
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 13
- 239000002002 slurry Substances 0.000 claims description 12
- 241000209072 Sorghum Species 0.000 claims description 11
- 235000011684 Sorghum saccharatum Nutrition 0.000 claims description 11
- 235000021537 Beetroot Nutrition 0.000 claims description 9
- 241000110637 Cuscuta chinensis Species 0.000 claims description 9
- 235000016970 Fragaria moschata Nutrition 0.000 claims description 9
- 244000307700 Fragaria vesca Species 0.000 claims description 9
- 235000014828 Fragaria vesca ssp. americana Nutrition 0.000 claims description 9
- 235000012660 Fragaria virginiana Nutrition 0.000 claims description 9
- 241000218231 Moraceae Species 0.000 claims description 9
- 235000008708 Morus alba Nutrition 0.000 claims description 9
- 244000234609 Portulaca oleracea Species 0.000 claims description 9
- 235000001855 Portulaca oleracea Nutrition 0.000 claims description 9
- 240000006688 Telosma cordata Species 0.000 claims description 9
- 235000017352 Telosma cordata Nutrition 0.000 claims description 9
- 240000008488 Thlaspi arvense Species 0.000 claims description 9
- 235000008214 Thlaspi arvense Nutrition 0.000 claims description 9
- 238000001914 filtration Methods 0.000 claims description 9
- 239000012530 fluid Substances 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 239000006002 Pepper Substances 0.000 claims description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims description 6
- 240000003889 Piper guineense Species 0.000 claims description 6
- 235000017804 Piper guineense Nutrition 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 3
- 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 description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 239000012528 membrane Substances 0.000 claims description 3
- 239000002245 particle Substances 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013311 vegetables Nutrition 0.000 abstract description 6
- 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 abstract description 4
- 102000004190 Enzymes Human genes 0.000 abstract description 3
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- 150000001413 amino acids Chemical class 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 3
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000000996 additive effect Effects 0.000 abstract description 2
- 235000012000 cholesterol Nutrition 0.000 abstract description 2
- 235000021107 fermented food Nutrition 0.000 abstract description 2
- 230000009246 food effect Effects 0.000 abstract description 2
- 238000009472 formulation Methods 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000001835 viscera Anatomy 0.000 abstract description 2
- 235000008216 herbs Nutrition 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 8
- 235000010755 mineral Nutrition 0.000 description 6
- 239000010902 straw Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 244000046109 Sorghum vulgare var. nervosum Species 0.000 description 2
- 235000007244 Zea mays Nutrition 0.000 description 2
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 description 2
- 229940089639 cornsilk Drugs 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 241000411851 herbal medicine Species 0.000 description 2
- 235000009973 maize Nutrition 0.000 description 2
- 239000001231 zea mays silk Substances 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000003750 conditioning effect Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000003834 intracellular effect Effects 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000007102 metabolic function Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- CEIZFXOZIQNICU-UHFFFAOYSA-N tenuazonic acid Chemical compound CCC(C)C1NC(=O)C(C(C)=O)=C1O CEIZFXOZIQNICU-UHFFFAOYSA-N 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral 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
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12G—WINE; PREPARATION THEREOF; ALCOHOLIC BEVERAGES; PREPARATION OF ALCOHOLIC BEVERAGES NOT PROVIDED FOR IN SUBCLASSES C12C OR C12H
- C12G3/00—Preparation of other alcoholic beverages
- C12G3/02—Preparation of other alcoholic beverages by fermentation
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Organic Chemistry (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biotechnology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention relates to a kind of fermented food processing technique field, in particular to a kind of phytoenzyme material wine and preparation method thereof, choose plant haulm, medicinal herbs class, edible flavouring plant obtains a kind of culinary art cooking wine by fermentation, scientific formulation of the present invention, technique is simple, production cost is low, various plant society is fermented, not containing any additive, and containing Pharmaceutical ingredients, protect the vitamin in material of vegetable origin to greatest extent, mineral matter, amino acid and the various enzyme useful to human body, substantially increase effect of food and the security of use, have balanced in nutrition, the function of balance the five internal organs, allocate daily edible vegetable, can play and regulate human acid-base balance, dispelling fatigue, reduce cholesterol, strengthen effect of the immunity of human body.
Description
Technical field
The present invention relates to a kind of fermented food processing technique field, particularly a kind of phytoenzyme material wine and preparation method thereof.
Background technology
Ferment is also called " enzyme ", and ferment is a kind of protein less than cell-unit, is a kind of specific proteins with biocatalysis.It bears the mediator of various Biochemical changes in human body intracellular metabolic, and the metabolism, new life, decomposition, digestion etc. of all cells, all can't do without it.Ferment is had just to have life; Life is about to step to death not have ferment then to mean.Also just because of ferment plays indispensable role at body interior, almost be responsible for all physiological activities in order to sustain life in conditioning organism, comprise: ponder a problem, move, sleep, breathe, indignation, to cry or secretion hormone etc. is all action result centered by ferment, closely bound up with human life, the serial reaction of its catalysis body, urge the carrying out of biological phenomena, immunocyte is allowed to breed rapidly, thus strengthen the immunity of human body, help vivotoxin is discharged, and realizes purifying the blood effect.Many times it is called " material lived ", " grasping the material of all vital movements ".
The activity of ferment is different because of the age, and by the baby be born to infancy, the activity of ferment increases and constantly promotes; After entering the middle age, due to the problem such as life style and environmental pollution, the activity decrease of ferment, metabolic function are also because the age constantly fails.Ferment required in original human body can absorb from daily fruit-vegetable plant food completely, but ferment is very fragile, and it will lose activity completely more than 60 degree.Like the Chinese of cooking, why famine ferment mainly this reason.
Ferment adopts the pure plants such as various plants, vegetables and fruits, seed, herbal medicine, marine alga to be raw material preparation.The main component of ferment, except multiple eating ferment, also has trace element, mineral matter, vitamin, amino acid, protein, carbohydrate etc., has pure natural feature.But the plant materials such as the plant selected, vegetables and fruits, seed, herbal medicine are not identical, concrete preparation method is different because producer is different, and its main component is also variant.
Summary of the invention
For meeting the demand to various ferment in human body, the invention provides a kind of preparation method of phytoenzyme material wine.
A kind of phytoenzyme material wine, it is made up of following raw material: fresh corn stalk 30 parts, fresh Sorghum Stalk 50 parts, 5 parts, dandelion blade, corn stigma 30 parts, beet root 35 parts, wild strawberry 20 parts, mulberries 50 parts, the seed of Chinese dodder 20 parts, purslane 10 parts, Chinese violet 5 parts, field pennycress 5 parts, 2 parts, Chinese prickly ash, tsaoko 2 parts, 3 parts, pepper, 3 parts, cardamom, fennel seeds 4 parts, 5 parts, ginger, Bulbus Allii Fistulosi 5 parts, 3 parts, cassia bark, spiceleaf 4 parts.
A preparation method for phytoenzyme material wine, concrete steps are:
(1) fresh corn stalk 30 parts is chosen, fresh Sorghum Stalk 50 parts, dandelion 5 parts, corn stigma 30 parts, beet root 35 parts, wild strawberry 20 parts, mulberries 50 parts, the seed of Chinese dodder 20 parts, purslane 10 parts, Chinese violet 5 parts, field pennycress 5 parts cleans up rear air-dry anhydrous to surface;
Wherein, maize straw takes from the fresh corn stalk in corn kernel maturity period, and corn stigma takes from the fresh corn silk in corn kernel maturity period, and Sorghum Stalk takes from the fresh straw in Chinese sorghum heading period, and dandelion takes from the blade at dandelion blade plant blossom initial stage;
(2) by fresh Sorghum Stalk, dandelion, corn stigma, beet root, wild strawberry, mulberries, the seed of Chinese dodder, purslane, Chinese violet, field pennycress and 150 parts of mineral water mixed pulps, filtering residue a, leave and take slurries a for subsequent use, by residue and 50 parts of mineral water mixed pulps, filtering residue b, stays slurries b for subsequent use;
(3) get 2 parts, Chinese prickly ash, tsaoko 2 parts, 3 parts, pepper, 3 parts, cardamom, fennel seeds 4 parts, 5 parts, ginger, Bulbus Allii Fistulosi 5 parts, 3 parts, cassia bark, spiceleaf 4 parts are crushed to certain particle size, mix with 100 parts of water, and at 60 DEG C, lixiviate 5 hours, obtains leaching liquor a after filtration;
(4) slurries a, slurries b, leaching liquor a are mixed, add 50 portions of sucrose, alcohol yeast 1 part, place shady and cool place's fermentation 30 days after sealing, fermentation temperature is 25 DEG C, obtains zymotic fluid;
(5) filter membrane is adopted to carry out degerming to zymotic fluid;
(6) with sterile chamber device zymotic fluid, sealing.
Beneficial effect of the present invention is: scientific formulation of the present invention, technique is simple, production cost is low, various plant society is fermented, make cooking wine, not containing any additive, and containing Pharmaceutical ingredients, protect the vitamin in material of vegetable origin to greatest extent, mineral matter, amino acid and the various enzyme useful to human body, substantially increase effect of food and the security of use, have balanced in nutrition, the function of balance the five internal organs, allocate daily edible vegetable, the delicious food of food can not only be increased, can also play and regulate human acid-base balance, dispelling fatigue, reduce cholesterol, strengthen effect of the immunity of human body.
Detailed description of the invention
A kind of phytoenzyme material wine, it is made up of following raw material: fresh corn stalk 30 parts, fresh Sorghum Stalk 50 parts, 5 parts, dandelion blade, corn stigma 30 parts, beet root 35 parts, wild strawberry 20 parts, mulberries 50 parts, the seed of Chinese dodder 20 parts, purslane 10 parts, Chinese violet 5 parts, field pennycress 5 parts, 2 parts, Chinese prickly ash, tsaoko 2 parts, 3 parts, pepper, 3 parts, cardamom, fennel seeds 4 parts, 5 parts, ginger, Bulbus Allii Fistulosi 5 parts, 3 parts, cassia bark, spiceleaf 4 parts.
A preparation method for phytoenzyme material wine, concrete steps are:
(1) fresh corn stalk 30 parts is chosen, fresh Sorghum Stalk 50 parts, dandelion 5 parts, corn stigma 30 parts, beet root 35 parts, wild strawberry 20 parts, mulberries 50 parts, the seed of Chinese dodder 20 parts, purslane 10 parts, Chinese violet 5 parts, field pennycress 5 parts cleans up rear air-dry anhydrous to surface;
Wherein, maize straw takes from the fresh corn stalk in corn kernel maturity period, and corn stigma takes from the fresh corn silk in corn kernel maturity period, and Sorghum Stalk takes from the fresh straw in Chinese sorghum heading period, and dandelion takes from the blade at dandelion blade plant blossom initial stage;
(2) by fresh Sorghum Stalk, dandelion, corn stigma, beet root, wild strawberry, mulberries, the seed of Chinese dodder, purslane, Chinese violet, field pennycress and 150 parts of mineral water mixed pulps, filtering residue a, leave and take slurries a for subsequent use, by residue and 50 parts of mineral water mixed pulps, filtering residue b, stays slurries b for subsequent use;
(3) get 2 parts, Chinese prickly ash, tsaoko 2 parts, 3 parts, pepper, 3 parts, cardamom, fennel seeds 4 parts, 5 parts, ginger, Bulbus Allii Fistulosi 5 parts, 3 parts, cassia bark, spiceleaf 4 parts are crushed to certain particle size, mix with 100 parts of water, and at 60 DEG C, lixiviate 5 hours, obtains leaching liquor a after filtration;
(4) slurries a, slurries b, leaching liquor a are mixed, add 50 portions of sucrose, alcohol yeast 1 part, place shady and cool place's fermentation 30 days after sealing, fermentation temperature is 25 DEG C, obtains zymotic fluid;
(5) filter membrane is adopted to carry out degerming to zymotic fluid;
(6) with sterile chamber device zymotic fluid, sealing.
Claims (1)
1. a phytoenzyme material wine, is characterized in that: it is made up of following raw material: fresh corn stalk 30 parts, fresh Sorghum Stalk 50 parts, 5 parts, dandelion blade, corn stigma 30 parts, beet root 35 parts, wild strawberry 20 parts, mulberries 50 parts, the seed of Chinese dodder 20 parts, purslane 10 parts, Chinese violet 5 parts, field pennycress 5 parts, 2 parts, Chinese prickly ash, tsaoko 2 parts, 3 parts, pepper, 3 parts, cardamom, fennel seeds 4 parts, 5 parts, ginger, Bulbus Allii Fistulosi 5 parts, 3 parts, cassia bark, spiceleaf 4 parts, use following methods preparation: concrete steps are:
(1) fresh corn stalk 30 parts is chosen, fresh Sorghum Stalk 50 parts, 5 parts, dandelion blade, corn stigma 30 parts, beet root 35 parts, wild strawberry 20 parts, mulberries 50 parts, the seed of Chinese dodder 20 parts, purslane 10 parts, Chinese violet 5 parts, field pennycress 5 parts cleans up rear air-dry anhydrous to surface;
(2) by fresh corn stalk, fresh Sorghum Stalk, dandelion blade, corn stigma, beet root, wild strawberry, mulberries, the seed of Chinese dodder, purslane, Chinese violet, field pennycress and 150 parts of mineral water mixed pulps, filtering residue a, leave and take slurries a for subsequent use, by residue and 50 parts of mineral water mixed pulps, filtering residue b, stays slurries b for subsequent use;
(3) get 2 parts, Chinese prickly ash, tsaoko 2 parts, 3 parts, pepper, 3 parts, cardamom, fennel seeds 4 parts, 5 parts, ginger, Bulbus Allii Fistulosi 5 parts, 3 parts, cassia bark, spiceleaf 4 parts are crushed to certain particle size, mix with 100 parts of water, and at 60 DEG C, lixiviate 5 hours, obtains leaching liquor a after filtration;
(4) slurries a, slurries b, leaching liquor a are mixed, add 50 portions of sucrose, alcohol yeast 1 part, place shady and cool place's fermentation 30 days after sealing, fermentation temperature is 25 DEG C, obtains zymotic fluid;
(5) filter membrane is adopted to carry out degerming to zymotic fluid;
(6) with sterile chamber device zymotic fluid, sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410199602.4A CN104012924B (en) | 2014-05-13 | 2014-05-13 | A kind of phytoenzyme material wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410199602.4A CN104012924B (en) | 2014-05-13 | 2014-05-13 | A kind of phytoenzyme material wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104012924A CN104012924A (en) | 2014-09-03 |
| CN104012924B true CN104012924B (en) | 2015-11-11 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104293566A (en) * | 2014-09-10 | 2015-01-21 | 安徽天下福酒业有限公司 | Corn and ginger peel health-preserving wine and preparation method thereof |
| CN105231153A (en) * | 2015-11-07 | 2016-01-13 | 安徽味仙食品有限公司 | Health-care lysozyme cooking wine and preparation method thereof |
| CN106136196A (en) * | 2016-07-06 | 2016-11-23 | 安徽海神黄酒集团有限公司 | A kind of auxiliary hyperglycemic cooking wine and preparation method thereof |
| CN106190689A (en) * | 2016-07-06 | 2016-12-07 | 安徽海神黄酒集团有限公司 | A kind of Herba Taraxaci cooking wine and preparation method thereof |
| CN108185257A (en) * | 2017-12-28 | 2018-06-22 | 熙可食品(安徽)有限公司 | A kind of mulberry solid beverage and preparation method thereof |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586288A (en) * | 2004-09-28 | 2005-03-02 | 杨学君 | Internal heat reducing fragrant specific medicinal food seasoning and its producing process |
| CN101933593A (en) * | 2009-06-29 | 2011-01-05 | 李荣华 | Formula of mulled wine |
| CN102283385A (en) * | 2011-09-16 | 2011-12-21 | 兰贵中 | Cooking wine with recuperation and health promotion effects and preparation method thereof |
| CN102429195A (en) * | 2011-10-31 | 2012-05-02 | 张勇 | Complex seasoning capable of removing fishy smell and flavouring |
| CN102894322A (en) * | 2012-09-13 | 2013-01-30 | 五寨县金达实业有限责任公司 | Rosemary cooking wine |
| CN103436586A (en) * | 2013-07-18 | 2013-12-11 | 济南开发区星火科学技术研究院 | Process for producing alcohol by utilizing microorganisms to ferment biomass |
| CN103689513A (en) * | 2013-12-16 | 2014-04-02 | 吴向龙 | Health care cooking wine and preparation method thereof |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6121062A (en) * | 1984-07-10 | 1986-01-29 | Kagome Kk | Viscous seasoning comprising fermented solution of guinea pepper as main component, and its preparation |
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2014
- 2014-05-13 CN CN201410199602.4A patent/CN104012924B/en not_active Expired - Fee Related
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1586288A (en) * | 2004-09-28 | 2005-03-02 | 杨学君 | Internal heat reducing fragrant specific medicinal food seasoning and its producing process |
| CN101933593A (en) * | 2009-06-29 | 2011-01-05 | 李荣华 | Formula of mulled wine |
| CN102283385A (en) * | 2011-09-16 | 2011-12-21 | 兰贵中 | Cooking wine with recuperation and health promotion effects and preparation method thereof |
| CN102429195A (en) * | 2011-10-31 | 2012-05-02 | 张勇 | Complex seasoning capable of removing fishy smell and flavouring |
| CN102894322A (en) * | 2012-09-13 | 2013-01-30 | 五寨县金达实业有限责任公司 | Rosemary cooking wine |
| CN103436586A (en) * | 2013-07-18 | 2013-12-11 | 济南开发区星火科学技术研究院 | Process for producing alcohol by utilizing microorganisms to ferment biomass |
| CN103689513A (en) * | 2013-12-16 | 2014-04-02 | 吴向龙 | Health care cooking wine and preparation method thereof |
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