CN104187501A - Nutritious Chinese yam sauce and preparation method thereof - Google Patents
Nutritious Chinese yam sauce and preparation method thereof Download PDFInfo
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- CN104187501A CN104187501A CN201410425334.3A CN201410425334A CN104187501A CN 104187501 A CN104187501 A CN 104187501A CN 201410425334 A CN201410425334 A CN 201410425334A CN 104187501 A CN104187501 A CN 104187501A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 235000002722 Dioscorea batatas Nutrition 0.000 title claims abstract description 41
- 235000006536 Dioscorea esculenta Nutrition 0.000 title claims abstract description 41
- 240000001811 Dioscorea oppositifolia Species 0.000 title claims abstract description 41
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 235000008935 nutritious Nutrition 0.000 title abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 235000013312 flour Nutrition 0.000 claims abstract description 8
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 5
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 5
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 5
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 5
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 5
- 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 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 5
- 239000011425 bamboo Substances 0.000 claims abstract description 5
- 238000001035 drying Methods 0.000 claims abstract description 5
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 239000010977 jade Substances 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 230000008901 benefit Effects 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 8
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 7
- 235000010749 Vicia faba Nutrition 0.000 claims description 5
- 240000006677 Vicia faba Species 0.000 claims description 5
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 5
- 230000035800 maturation Effects 0.000 claims description 5
- 235000003092 Artemisia dracunculus Nutrition 0.000 claims description 4
- 240000001851 Artemisia dracunculus Species 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 4
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 4
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 238000011109 contamination Methods 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 238000000855 fermentation Methods 0.000 claims description 4
- 230000004151 fermentation Effects 0.000 claims description 4
- 239000004571 lime Substances 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 239000000155 melt Substances 0.000 claims description 4
- 239000002002 slurry Substances 0.000 claims description 4
- 239000005720 sucrose Substances 0.000 claims description 4
- 230000000694 effects Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 210000003734 kidney Anatomy 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 239000006002 Pepper Substances 0.000 abstract 2
- 235000016761 Piper aduncum Nutrition 0.000 abstract 2
- 235000017804 Piper guineense Nutrition 0.000 abstract 2
- 244000203593 Piper nigrum Species 0.000 abstract 2
- 235000008184 Piper nigrum Nutrition 0.000 abstract 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 235000013681 dietary sucrose Nutrition 0.000 abstract 1
- 239000012535 impurity Substances 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000003014 reinforcing effect Effects 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 229960004793 sucrose Drugs 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 description 3
- 235000011837 pasties Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 2
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- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019688 fish Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 241000143060 Americamysis bahia Species 0.000 description 1
- 206010003840 Autonomic nervous system imbalance Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 206010036018 Pollakiuria Diseases 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 238000000137 annealing Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000021183 entrée Nutrition 0.000 description 1
- 230000007407 health benefit Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 238000005304 joining Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019154 vitamin C 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a nutritious Chinese yam sauce and a preparation method thereof and relates to the technical field of production and processing of sauce foods. The nutritious Chinese yam sauce is characterized by comprising the following components in parts by weight: 40-50 parts of soybeans, 20-30 parts of flour, 30-40 parts of Chinese yam, 5-8 parts of salt, 1-2 parts of edible oil, 1-1.5 parts of ginger, 2-5 parts of pepper, 0.1-0.5 part of five-spice powder, 0.1-0.5 part of anise powder and 1-2 parts of saccharose. The preparation method of the nutritious Chinese yam sauce comprises the following steps: (1) removing impurities of the soybeans and steaming the soybeans; (2) fermenting the soybeans, putting the soybeans outside and drying the soybeans in the sun to obtain sauce blank; (3) peeling the Chinese yam and cooking the Chinese yam till 90% cooked; (4) shredding the cooked Chinese yam, the pepper and the ginger for later use; (5) putting the sauce blank in a clean vat, adding other components and cold boiled water, and uniformly stirring; and (6) airing under the burning sun, covering the opening of the vat with gauze, not sealing the opening of the vat, and stirring the sauce by using a bamboo stick. The nutritious Chinese yam sauce has the functions of tonifying spleen, tonifying lung, reinforcing the kidney, enriching essence and the like, is good in taste, safe to eat and rich in nutrients, and has a good nourishing effect.
Description
Technical field
The present invention relates to sauce based food production and processing technical field, relate to and there is a kind of nourishing Chinese yam sauce and preparation method thereof.
Background technology
Sauce is taking things such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material, the pasty state flavouring processing, and it originates from China, has long history.Now, the common tartar sauce of Chinese is divided into the sweet fermented flour sauce taking wheat flour as primary raw material, and the large class of thick broad-bean sauce two taking beans as primary raw material; Meat pulp, alec and jam are uncommon as tartar sauce.This status has not also existed already in the flavouring the inside of modern Chinese.Along with the progress of edible pastes processing, the method for sauce processed, also for cooking other non-seasoning matter dish, developed a kind of method of cooking dish, i.e. sauce method gradually afterwards.
Sauce has just started not as condiment, but is born as a kind of important food.And along with the continuous progress of society, the becoming increasingly abundant of food, having there is very large variation in the effect of sauce, has become very concrete flavouring from the main food of joining.Early time, sauce, apart from seasoning function, also has except malicious function.Arrived the Ming Dynasty, the production of beans sauce more develops, and fish, meat system are day by day eliminated.The technology of sauce processed also generally spreads between the working people of town and country.
The company of more existing production sauce is not only as flavouring, and is the entree important as, and people can directly be gone with rice with it, ask deliciousness, and the kind of existing sauce is also more, and the sauce still with tonic effect is fewer.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of mouthfeel good, edible safety, nutritious nourishing Chinese yam sauce and preparation method thereof.
Technical problem to be solved by this invention realizes by the following technical solutions:
A kind of nourishing Chinese yam sauce, is characterized in that: the component by following portion rate forms,
A preparation method who nourishes Chinese yam sauce, is characterized in that: comprise following methods step,
(1), by after soya bean removal of contamination, be dipped to completely and swell with clear water, continue 22-26 hour, clean cook;
(2), beans material is poured on summer sleeping mat, puddle mutually evenly with flour, be paved into 3-5 centimetre of left and right thickness, a kind of tarragon in covering in wild country or clean gauze, under the condition of room temperature 25-30 DEG C, let alone fermentation, within three or five days, can grow the bacterium of buff, be put into outdoor drying and be sauce beautiful jade;
(3), Chinese yam is removed the peel and is cooked into 9 maturations;
(4), the Chinese yam of boiling and capsicum, ginger are shredded for subsequent use;
(5), sauce beautiful jade puts into clean cylinder, add Chinese yam, salt, edible oil, ginger, capsicum, five-spice powder, star aniseed powder, sucrose and cold water and stir, but note completely cylinder, cylinder mouth will leave certain space, close the lid, seal cylinder mouth with lime slurry or yellow mud, do not make to breathe freely;
(6), treat that salt melts completely, the thick broad-bean sauce of cylinder dress is placed on to insolation under burning sun, above with gauze lid once, sealing, does not take advantage of the clean bamboo pole of time standby that sauce is cool to stir once every day.
Starch in Chinese yam accounts for most of content, Chinese yam is boiled and can cause Chinese yam to become pasty state, and the Chinese yam of pasty state is also not easy to add and fully mixes in the time of production sauce, the mouthfeel taste of the Chinese yam of shape is also poor, the present invention removes the peel Chinese yam be cooked into 9 maturations, after chopping, still can be held in fourth shape, join in sauce beautiful jade taste mouthfeel also better, also can better keep the nutritive value of Chinese yam.
Chinese yam, motherland's medical science thinks, the multiple efficacies such as Chinese yam has invigorating the spleen, tonifying lung, reinforces the kidney, benefit essence.And under cough due to deficiency of the lung, splenasthenic diarrhea, emission due to the kidney deficiency, band and the disease such as frequency of micturition, there is certain treatment benefit effect.In lotus rhizome, contain abundant vitamin C and mineral matter, so have enrich blood, the effect such as sleeping, refrigerant annealing, hemostasis scattered silt, and the comprehensive function producing in human body due to lotus rhizome, can also be to eliminating neural fatigue, the recovery of the symptoms such as vegetative dystonie, climacteric obstacle insomnia is helpful.
The invention has the beneficial effects as follows: have invigorating the spleen, tonifying lung, reinforce the kidney, the multiple efficacies such as benefit essence, contain numerous trace elements, many to health benefit, mouthfeel is good, edible safety, nutritious.
Detailed description of the invention
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 1
A kind of nourishing Chinese yam sauce, is made up of the component of following portion rate,
Nourish a preparation method for Chinese yam sauce, comprise following methods step,
(1), by after soya bean removal of contamination, be dipped to completely and swell with clear water, continue 22-26 hour, clean cook;
(2), beans material is poured on summer sleeping mat, puddle mutually evenly with flour, be paved into 3-5 centimetre of left and right thickness, a kind of tarragon in covering in wild country or clean gauze, under the condition of room temperature 25-30 DEG C, let alone fermentation, within three or five days, can grow the bacterium of buff, be put into outdoor drying and be sauce beautiful jade;
(3), Chinese yam is removed the peel and is cooked into 9 maturations;
(4), the Chinese yam of boiling and capsicum, ginger are shredded for subsequent use;
(5), sauce beautiful jade puts into clean cylinder, add Chinese yam, salt, edible oil, ginger, capsicum, five-spice powder, star aniseed powder, sucrose and cold water and stir, but note completely cylinder, cylinder mouth will leave certain space, close the lid, seal cylinder mouth with lime slurry or yellow mud, do not make to breathe freely;
(6), treat that salt melts completely, the thick broad-bean sauce of cylinder dress is placed on to insolation under burning sun, above with gauze lid once, sealing, does not take advantage of the clean bamboo pole of time standby that sauce is cool to stir once every day.
For technological means, creation characteristic that the present invention is realized, reach object and effect is easy to understand, below in conjunction with specific embodiment, further set forth the present invention.
Embodiment 2
A kind of nourishing Chinese yam sauce, is made up of the component of following portion rate,
Another object of the present invention is to provide a kind of preparation method who nourishes Chinese yam sauce, comprises following methods step, comprises following methods step,
(1), by after soya bean removal of contamination, be dipped to completely and swell with clear water, continue 22-26 hour, clean cook;
(2), beans material is poured on summer sleeping mat, puddle mutually evenly with flour, be paved into 3-5 centimetre of left and right thickness, a kind of tarragon in covering in wild country or clean gauze, under the condition of room temperature 25-30 DEG C, let alone fermentation, within three or five days, can grow the bacterium of buff, be put into outdoor drying and be sauce beautiful jade;
(3), Chinese yam is removed the peel and is cooked into 9 maturations;
(4), the Chinese yam of boiling and capsicum, ginger are shredded for subsequent use;
(5), sauce beautiful jade puts into clean cylinder, add Chinese yam, salt, edible oil, ginger, capsicum, five-spice powder, star aniseed powder, sucrose and cold water and stir, but note completely cylinder, cylinder mouth will leave certain space, close the lid, seal cylinder mouth with lime slurry or yellow mud, do not make to breathe freely;
(6), treat that salt melts completely, the thick broad-bean sauce of cylinder dress is placed on to insolation under burning sun, above with gauze lid once, sealing, does not take advantage of the clean bamboo pole of time standby that sauce is cool to stir once every day.
More than show and described general principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that in above-described embodiment and description, describes just illustrates principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.
Claims (2)
1. a nourishing Chinese yam sauce, is characterized in that: the component by following portion rate forms,
2. a kind of preparation method who nourishes Chinese yam sauce according to claim 1, is characterized in that: comprise following methods step,
(1), by after soya bean removal of contamination, be dipped to completely and swell with clear water, continue 22-26 hour, clean cook;
(2), beans material is poured on summer sleeping mat, puddle mutually evenly with flour, be paved into 3-5 centimetre of left and right thickness, a kind of tarragon in covering in wild country or clean gauze, under the condition of room temperature 25-30 DEG C, let alone fermentation, within three or five days, can grow the bacterium of buff, be put into outdoor drying and be sauce beautiful jade;
(3), Chinese yam is removed the peel and is cooked into 9 maturations;
(4), the Chinese yam of boiling and capsicum, ginger are shredded for subsequent use;
(5), sauce beautiful jade puts into clean cylinder, add Chinese yam, salt, edible oil, ginger, capsicum, five-spice powder, star aniseed powder, sucrose and cold water and stir, but note completely cylinder, cylinder mouth will leave certain space, close the lid, seal cylinder mouth with lime slurry or yellow mud, do not make to breathe freely;
(6), treat that salt melts completely, the thick broad-bean sauce of cylinder dress is placed on to insolation under burning sun, above with gauze lid once, sealing, does not take advantage of the clean bamboo pole of time standby that sauce is cool to stir once every day.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410425334.3A CN104187501A (en) | 2014-08-26 | 2014-08-26 | Nutritious Chinese yam sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410425334.3A CN104187501A (en) | 2014-08-26 | 2014-08-26 | Nutritious Chinese yam sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187501A true CN104187501A (en) | 2014-12-10 |
Family
ID=52073016
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410425334.3A Pending CN104187501A (en) | 2014-08-26 | 2014-08-26 | Nutritious Chinese yam sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187501A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747194A (en) * | 2016-03-08 | 2016-07-13 | 马鞍山市十月丰食品有限公司 | Method for preparing common yam rhizome paste |
| CN105767907A (en) * | 2016-03-08 | 2016-07-20 | 马鞍山市十月丰食品有限公司 | Preparation method of potato-soybean sauce |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2257011A (en) * | 1991-06-28 | 1993-01-06 | Palm Beach Seafood Restaurant | Chilli sauce and its method of production |
| CN103494177A (en) * | 2013-10-23 | 2014-01-08 | 攀枝花学院 | Yam pickled vegetable sauce and method for making same |
-
2014
- 2014-08-26 CN CN201410425334.3A patent/CN104187501A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB2257011A (en) * | 1991-06-28 | 1993-01-06 | Palm Beach Seafood Restaurant | Chilli sauce and its method of production |
| CN103494177A (en) * | 2013-10-23 | 2014-01-08 | 攀枝花学院 | Yam pickled vegetable sauce and method for making same |
Non-Patent Citations (1)
| Title |
|---|
| 张守文，等: "大力开发五谷杂粮健康调味酱", 《中国调味品》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105747194A (en) * | 2016-03-08 | 2016-07-13 | 马鞍山市十月丰食品有限公司 | Method for preparing common yam rhizome paste |
| CN105767907A (en) * | 2016-03-08 | 2016-07-20 | 马鞍山市十月丰食品有限公司 | Preparation method of potato-soybean sauce |
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Application publication date: 20141210 |