CN104256628A - Chinese toon dried vegetable and making method thereof - Google Patents
Chinese toon dried vegetable and making method thereof Download PDFInfo
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- CN104256628A CN104256628A CN201410575362.3A CN201410575362A CN104256628A CN 104256628 A CN104256628 A CN 104256628A CN 201410575362 A CN201410575362 A CN 201410575362A CN 104256628 A CN104256628 A CN 104256628A
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- chinese toon
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- toon
- cloves
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- 241000425037 Toona sinensis Species 0.000 title claims abstract description 67
- 235000013311 vegetables Nutrition 0.000 title abstract description 7
- 238000000034 method Methods 0.000 title abstract description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 18
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 18
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 238000004140 cleaning Methods 0.000 claims abstract description 4
- 241000125175 Angelica Species 0.000 claims description 16
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 16
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 16
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 16
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 16
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 239000011435 rock Substances 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000020097 white wine Nutrition 0.000 claims description 9
- 235000021110 pickles Nutrition 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000004108 freeze drying Methods 0.000 claims description 6
- 238000004519 manufacturing process Methods 0.000 claims description 5
- 238000002360 preparation method Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 4
- 235000019640 taste Nutrition 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 241001127714 Amomum Species 0.000 abstract 2
- 241000213006 Angelica dahurica Species 0.000 abstract 2
- 235000004879 dioscorea Nutrition 0.000 abstract 2
- 235000013399 edible fruits Nutrition 0.000 abstract 2
- 235000021018 plums Nutrition 0.000 abstract 2
- 235000021551 crystal sugar Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 241000244203 Caenorhabditis elegans Species 0.000 description 3
- 235000019789 appetite Nutrition 0.000 description 3
- 230000036528 appetite Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 241000579895 Chlorostilbon Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 206010059013 Nocturnal emission Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000003796 beauty Effects 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
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 229910052876 emerald Inorganic materials 0.000 description 1
- 239000010976 emerald Substances 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 239000003163 gonadal steroid hormone Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- BHEPBYXIRTUNPN-UHFFFAOYSA-N hydridophosphorus(.) (triplet) Chemical compound [PH] BHEPBYXIRTUNPN-UHFFFAOYSA-N 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 201000001881 impotence Diseases 0.000 description 1
- 208000000509 infertility Diseases 0.000 description 1
- 230000036512 infertility Effects 0.000 description 1
- 231100000535 infertility Toxicity 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 231100000957 no side effect Toxicity 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 239000000583 progesterone congener Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000001932 seasonal effect Effects 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229930191525 toonin Natural products 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a Chinese toon dried vegetable and a making method thereof. The Chinese toon dried vegetable comprises 80-120 parts of Chinese toon, 4-6 parts of refined salt, 2-5 parts of crystal sugar, 1-3 parts of aniseed, 1-3 parts of white spirit, 2-5 parts of villous amomum fruits, 2-5 parts of smoked plums, 2-5 parts of Chinese yams, 2-5 parts of angelica dahurica and 1-3 parts of cloves. The Chinese toon dried vegetable is processed and made through the steps of cleaning, boiling, airing, preserving, dehydrating, packaging and the like. When the Chinese toon is put in a preserved ware to be preserved, the Chinese toon has the fresh and elegant tastes of the smoked plums, the Chinese yams, the angelica dahurica, the cloves and the villous amomum fruits, so that the fragrance of the Chinese toon is enhanced, the Chinese toon is tastier, and the Chinese toon tastes better and fresher; preserved mixed ingredients and the Chinese toon are packaged together, so that the preservation time of the taste is prolonged. According to the invention, the eating method and the processing method of the Chinese toon are increased, so that the Chinese toon is conveniently eaten in families and restaurants, the market of the Chinese toon is effectively promoted, and the market demand is satisfied.
Description
Technical field
the present invention relates to food technology field, particularly a kind of Chinese toon dry vegetalbe and preparation method thereof.
Background technology
the compositions such as Chinese toon calcic, phosphorus, potassium, sodium.There is the effect such as qi-restoratives establishing-Yang controlling nocturnal emission with astringent drugs, kidney tonifying functions of nourishing hair and growing hair, anti-inflammation hemostasia pain relieving, promoting the circulation of qi regulating blood condition stomach invigorating.All decline of kidney-YANG, waist knee crymodynia, seminal emission impotence, de-originator should eat it.
containing vitamin E and sex hormone material in Chinese toon, there is anti-ageing and yang-tonifying nourishing yin effect, have certain curative effect to infertility, therefore have the laudatory title of " gestogen ".Chinese toon is seasonal famous-object, containing volatile aromatic organic matters such as toonins, can spleen benefiting and stimulating the appetite, and increase appetite.The Volatilized smell of Chinese toon can, through the epidermis of roundworm, make roundworm can not be attached on intestines wall and be excreted, and availablely controls roundworm disease.Chinese toon contains abundant vitamin C, carrotene etc., and contributing to enhanced machine body immunity function, and have the effect lubricated the skin and muscle, is the good food of health and beauty.
chinese toon is called as " on tree vegetables ", is the tender shoots of Chinese toon tree.Before and after annual grain rains in spring, the tender shoots that Chinese toon sends out can make various dish.It is not only nutritious, and has higher medical value.The thick bud of Chinese Toon Leaves is tender, the red limit of greenery, and just as agate, emerald, aromatic flavour, enriching far above other vegetables of nutrition is the famous and precious delicacies of dinner guest.
at present, the Chinese toon product on market is main mainly with raw product, and rare dry vegetalbe goods, are inconvenient to preserve and carry, cannot meet the need of market.
Summary of the invention
one is the object of the present invention is to provide to have good taste, a kind of Chinese toon dry vegetalbe conveniently preserved and carry and preparation method thereof.
object of the present invention is achieved through the following technical solutions: a kind of Chinese toon dry vegetalbe, is characterized in that: be made with the raw material of following weight proportion: Chinese toon 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, fructus amomi 2-5 part, dark plum 2-5 part, Chinese yam 2-5 part, root of Dahurain angelica 2-5 part, cloves 1-3 part.
100 parts, Chinese toon, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, fructus amomi 3 parts, dark plum 3 parts, Chinese yam 3 parts, the root of Dahurain angelica 3 parts, cloves 2 parts.
the step of its production method is:
step 1, by weight ratio, choose the Chinese toon of high-quality, for subsequent use after clean by clean water;
step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, Chinese toon being put into pot and boiling 30-60 second;
step 3, by then the Chinese toon of having boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then the Chinese toon that airing is good being put into and pickle vessel;
step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the fructus amomi of stripping and slicing, the dark plum of stoning, Chinese yam, the root of Dahurain angelica of section, the cloves of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out Chinese toon, fructus amomi, dark plum, Chinese yam, the root of Dahurain angelica, cloves;
step 5, by the Chinese toon of taking-up, fructus amomi, dark plum, Chinese yam, the root of Dahurain angelica, cloves cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
beneficial effect of the present invention:
in the present invention, Chinese toon head contains profuse nutrition.According to analysis, in every 100 grams of Chinese toon heads, containing 9.8 grams, protein, calcic 143 milligrams, containing vitamin C 115 milligrams, the first all in row vegetables.In addition, also phosphorous 135 milligrams, carrotene 1.36 milligrams, and the nutriment such as iron and B family vitamin.
the present invention adopts Chinese toon to put into and pickles vessel when pickling, pure and fresh, the simple and elegant taste of fructus amomi, dark plum, Chinese yam, the root of Dahurain angelica, cloves is left in Chinese toon, increase the fragrance of Chinese toon, make Chinese toon more tasty, mouthfeel is better, taste is fresher, and these are pickled batching pack together with Chinese toon, add the holding time of taste.Invention increases eating method and the processing method of Chinese toon, facilitate family and restaurant is edible, effectively increase the market of Chinese toon, meet the need of market.
technological advantage of the present invention is: 1, select raw material science, and production technology is advanced, and delicious flavour, the sweet advantage clean, pleasant impression is long of feeling well, conveniently deposit; 2, product pure natural, have no side effect, do not add essence and anticorrisive agent, keep the local flavor of raw material itself and nutrition, be easily absorbed by the body; 3, raw material sources are extensive, add process line short, the easy processing and manufacturing of product.4, the Chinese toon after natural drying, bright-colored, increase appetite.
Detailed description of the invention
embodiment 1
a kind of Chinese toon dry vegetalbe, is characterized in that: be made with the raw material of following weight proportion: Chinese toon 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, fructus amomi 2-5 part, dark plum 2-5 part, Chinese yam 2-5 part, root of Dahurain angelica 2-5 part, cloves 1-3 part.
100 parts, Chinese toon, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, fructus amomi 3 parts, dark plum 3 parts, Chinese yam 3 parts, the root of Dahurain angelica 3 parts, cloves 2 parts.
the step of its production method is:
step 1, by weight ratio, choose the Chinese toon of high-quality, for subsequent use after clean by clean water;
step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, Chinese toon being put into pot and boiling 30-60 second;
step 3, by then the Chinese toon of having boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then the Chinese toon that airing is good being put into and pickle vessel;
step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the fructus amomi of stripping and slicing, the dark plum of stoning, Chinese yam, the root of Dahurain angelica of section, the cloves of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out Chinese toon, fructus amomi, dark plum, Chinese yam, the root of Dahurain angelica, cloves;
step 5, by the Chinese toon of taking-up, fructus amomi, dark plum, Chinese yam, the root of Dahurain angelica, cloves cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
in described step 5, the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
Claims (4)
1. a Chinese toon dry vegetalbe, is characterized in that: be made with the raw material of following weight proportion: Chinese toon 80-120 part, refined salt 4-6 part, rock sugar 2-5 part, aniseed 1-3 part, white wine 1-3 part, fructus amomi 2-5 part, dark plum 2-5 part, Chinese yam 2-5 part, root of Dahurain angelica 2-5 part, cloves 1-3 part.
2. a kind of Chinese toon dry vegetalbe according to claim 1, is characterized in that: preferred raw material weight proportioning is: 100 parts, Chinese toon, refined salt 5 parts, 3 parts, rock sugar, aniseed 2 parts, white wine 2 parts, fructus amomi 3 parts, dark plum 3 parts, Chinese yam 3 parts, the root of Dahurain angelica 3 parts, cloves 2 parts.
3. the preparation method of a kind of Chinese toon dry vegetalbe according to claim 1-2, is characterized in that: the step of its production method is:
Step 1, by weight ratio, choose the Chinese toon of high-quality, for subsequent use after clean by clean water;
Step 2, being heated to water temperature when 80-100 DEG C by adding water in pot, Chinese toon being put into pot and boiling 30-60 second;
Step 3, by then the Chinese toon of having boiled being pulled out, to drain away the water, placing airing 1-2 hour in the sun, then the Chinese toon that airing is good being put into and pickle vessel;
Step 4, pickling in vessel, by weight ratio, add high-quality refined salt, rock sugar, aniseed, white wine, the fructus amomi of stripping and slicing, the dark plum of stoning, Chinese yam, the root of Dahurain angelica of section, the cloves of stoning, 25 days are pickled at the temperature of 15-20 DEG C, at the temperature of 5-10 DEG C again, pickle 5 days, take out Chinese toon, fructus amomi, dark plum, Chinese yam, the root of Dahurain angelica, cloves;
Step 5, by the Chinese toon of taking-up, fructus amomi, dark plum, Chinese yam, the root of Dahurain angelica, cloves cleaning after drain away the water, utilize lyophilization machine dewater, make dry vegetalbe, be packaged into bag, obtain finished product.
4. the preparation method of a kind of Chinese toon dry vegetalbe according to claim 3, is characterized in that: in described step 5, and the temperature of lyophilization is-10 DEG C to-30 DEG C, and dewatering time is 20-60 minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410575362.3A CN104256628A (en) | 2014-10-25 | 2014-10-25 | Chinese toon dried vegetable and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410575362.3A CN104256628A (en) | 2014-10-25 | 2014-10-25 | Chinese toon dried vegetable and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256628A true CN104256628A (en) | 2015-01-07 |
Family
ID=52148313
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410575362.3A Pending CN104256628A (en) | 2014-10-25 | 2014-10-25 | Chinese toon dried vegetable and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104256628A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307409A (en) * | 2016-08-18 | 2017-01-11 | 界首市惠康生物技术研发中心 | Method for preparing seasoning by utilizing old cedrela sinensis leaves |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097094A (en) * | 1993-07-09 | 1995-01-11 | 中国绿色食品发展中心 | Method for processing Chinese mahogany |
| CN101606666A (en) * | 2009-07-27 | 2009-12-23 | 司纪军 | The preparation method of braised cedrela sinensis |
| CN103404806A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Making method of dried edible wild herb |
-
2014
- 2014-10-25 CN CN201410575362.3A patent/CN104256628A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1097094A (en) * | 1993-07-09 | 1995-01-11 | 中国绿色食品发展中心 | Method for processing Chinese mahogany |
| CN101606666A (en) * | 2009-07-27 | 2009-12-23 | 司纪军 | The preparation method of braised cedrela sinensis |
| CN103404806A (en) * | 2013-07-20 | 2013-11-27 | 石台县小菜一碟农产品有限公司 | Making method of dried edible wild herb |
Non-Patent Citations (3)
| Title |
|---|
| 张京芳等: "干制香椿褐变的控制研究", 《中国食品学报》, vol. 9, no. 02, 30 April 2009 (2009-04-30), pages 144 - 148 * |
| 汪兴汉: "《香椿载培实用技术》", 31 August 2004, article "香椿的腌制" * |
| 贾盛苹: "几种香椿制品的加工", 《北京农业》, no. 08, 31 December 1995 (1995-12-31), pages 43 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106307409A (en) * | 2016-08-18 | 2017-01-11 | 界首市惠康生物技术研发中心 | Method for preparing seasoning by utilizing old cedrela sinensis leaves |
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Application publication date: 20150107 |