CN104273509A - Tomato seasoning sauce and preparation method thereof - Google Patents
Tomato seasoning sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104273509A CN104273509A CN201310286287.4A CN201310286287A CN104273509A CN 104273509 A CN104273509 A CN 104273509A CN 201310286287 A CN201310286287 A CN 201310286287A CN 104273509 A CN104273509 A CN 104273509A
- Authority
- CN
- China
- Prior art keywords
- mass fraction
- parts
- sauce
- tomato
- powder
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
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
- 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
Abstract
A disclosed tomato seasoning sauce is composed of the following compositions in parts by mass: 8-12 parts of tomato paste, 3-5 parts of rice vinegar, 5-8 parts of molasses, 8-11 parts of fructose-glucose syrup, 3-5 parts of wine vinegar, 5-8 parts of white sugar, 3-5 parts of jujube slurry, 1-3 parts of waxy corn modified starch, 1-3 parts of rye flour, 0.5-2 parts of salt, 0.3-1.5 parts of glacial acetic acid, 0.03-0.08 parts of spice, 0.1-0.8 part of L-tartaric acid, 0.1-1 part of tamarindus indica powder, 0.1-0.5 part of caramel pigment, 0.05-0.3 part of a stabilizing agent, and 30-50 parts of water. The invention also discloses a preparation method of the tomato seasoning sauce. The tomato seasoning sauce changes consumer's cognition on color and taste of conventional tomato sauces, integrates multiple flavors of fruit, spices, cereals and the like, is relatively abundant in flavor depth sense and aftertaste sense, can be used to dip eating and cooking seasoning, and is diversified in eating manner.
Description
Technical field
The present invention relates to food technology field, particularly relate to a kind of nutritious and stereovision and after prolong tomato ketchup of Ganfeng richness and preparation method thereof.
Background technology
Tomato is plant of Solanaceae, and fruit is rich in carrotene, vitamin C, B family vitamin etc., and the lycopene particularly contained by it is more helpful to the health of human body, and some fruit are if watermelon, shaddock, apricot are only containing a small amount of Lycopene; Tomato tool flavour, sweet and sour taste is that one of fruit and vegetable the most general are cultivated in the whole world.In the cooking culture that China is traditional, deeply liked by numerous people with the pungent flavor product that capsicum, tomato are primary raw material.Along with expanding economy, the raising day by day of quality of life, the requirement of people to quality of life is more and more higher, also more and more higher to the requirement of food, flavouring, and high-quality, the thick chilli sauce looked good, smell good and taste good become requisite flavouring on most people's dining table.
Simultaneously as the one of flavouring, sauce is more and more subject to liking of people, it can be used as the seasoning of going with rice or bread with food and drink, also food food materials can arbitrarily be dipped in, easy to use, how tomato carried out processing process and provide a kind of new tomato to dip in sauce to become in food processing field one and fail for a long time to improve the technical problem solved.
Summary of the invention
The object of the invention is the technological deficiency for existing in prior art, and provide a kind of nutritious and stereovision and after prolong tomato ketchup of Ganfeng richness and preparation method thereof.
The technical scheme adopted for realizing object of the present invention is:
A kind of tomato ketchup, composed of the following components,
Catsup 8-12 mass fraction;
Rice vinegar 3-5 mass fraction;
Molasses 5-8 mass fraction;
HFCS 8-11 mass fraction;
Wine vinegar 3-5 mass fraction;
White granulated sugar 5-8 mass fraction;
Jujube slurry 3-5 mass fraction;
Waxy corn converted starch 1-3 mass fraction;
Rye meal 1-3 mass fraction;
Salt 0.5-2 mass fraction;
Glacial acetic acid 0.3-1.5 mass fraction;
Spice 0.03-0.08 mass fraction;
L-TARTARIC ACID 0.1-0.8 mass fraction;
Tamarind ready-mix powder 0.1-1 mass fraction;
Caramel colorant 0.1-0.5 mass fraction;
Stabilizing agent 0.05-0.3 mass fraction;
Water 30-50 mass fraction.
Described stabilizing agent comprises xanthans and guar gum, and both ratios of quality and the number of copies are 1:0.5-2.
Described spice comprises onion powder, garlic powder and the peppery powder of height, and the ratio of quality and the number of copies of three is 1:0.8-1.2:1-1.5.
Viscosity number≤the 5.0cm/30s of described catsup.
A preparation method for tomato ketchup according to claim 4, is characterized in that, comprises the following steps,
1. change glue: by after xanthans and guar gum pretreatment in overdrying powder bucket suctionization glue pot, add part water, Qi Zhongshui: the ratio of quality and the number of copies of glue is at more than 20:1, and shear pump turns/min rotating speed circulation shear sizing material 30-35min with 500-700;
2. sauce allotment: blend tank is opened and stirred, and speed of agitator 25-35 turns/min, adds excess water, catsup, then adds rice vinegar, alcohol vinegar, glacial acetic acid, spice successively; HFCS, jujube sauce, molasses, caramel colorant is added after water inlet charging; Add rye meal, white granulated sugar, salt, tamarind ready-mix powder successively again; After above supplementary material adds, agitator speed is reduced to 15-25 and is turned/min, opens Steam Heating simultaneously; Converted starch is added, the colloid that then adding is good when sauce is heated to 55-65 DEG C in blend tank; Sauce heating 80-90 DEG C, stirs 15-25 and turns/min, heat time 50-60min;
3. filling: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 85-88 DEG C of heating, and the material pumping heated is to bottle placer 85-88 DEG C of temperature hot filling;
4. sterilization: filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 5-10min;
5. cool: the product that sterilization is good is cooled to less than 50 DEG C.
Compared with prior art, the invention has the beneficial effects as follows:
Tomato ketchup of the present invention breaches the cognition of consumer to conventional tomato sauce color and taste, and the multiple local flavors such as fruit, spices, cereal that catchment are integrated, make the local flavor stereovision of tomato sauce and after prolong and feel more horn of plenty.Use can dip in food and can be used for Cooking Seasoning again, edible upper variation.Food and drink and family's canteen are widely used, the development potentiality had and economic effect.Meanwhile, tomato ketchup is technically with the obvious advantage, is mainly reflected in the local flavor adding supplementary material in man-hour and merges, by the interpolation order of different supplementary material, effectively maintain the physicochemical property of tomato ketchup supplementary material.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described in further detail.Should be appreciated that specific embodiment described herein only in order to explain the present invention, be not intended to limit the present invention.
First embodiment
The tomato ketchup of this embodiment, composed of the following components,
Catsup 8kg; Rice vinegar 3kg; Molasses 5kg; HFCS 8kg; Wine vinegar 3kg; White granulated sugar 5kg; Jujube slurry 3kg; Waxy corn converted starch 1kg; Rye meal 1kg; Salt 0.5kg; Glacial acetic acid 0.3kg; Spice 0.03kg; L-TARTARIC ACID 0.1kg; Tamarind ready-mix powder 0.1kg; Caramel colorant 0.1kg; Stabilizing agent 0.05kg, water 30kg.
Wherein, described stabilizing agent comprises xanthans and guar gum, and both ratios of quality and the number of copies are 1:0.5.Described spice comprises onion powder, garlic powder and the peppery powder of height, and the ratio of quality and the number of copies of three is 1:0.8:1.The viscosity number of described catsup is 5.0cm/30s.
The method adopting said components to prepare tomato ketchup comprises the following steps,
1. change glue: by after xanthans and guar gum pretreatment in overdrying powder bucket suctionization glue pot, add 1kg water, shear pump is with 500 turns/min rotating speed circulation shear sizing material 30min;
2. sauce allotment: blend tank is opened and stirred, and speed of agitator 25 turns/min, adds excess water, catsup, then adds rice vinegar, alcohol vinegar, glacial acetic acid, spice successively; HFCS, jujube sauce, molasses, caramel colorant is added after water inlet charging; Add rye meal, white granulated sugar, salt, tamarind ready-mix powder successively again; After above supplementary material adds, agitator speed reduces to 15 turns/min, opens Steam Heating simultaneously; Converted starch is added, the colloid that then adding is good when sauce is heated to 55 DEG C in blend tank; Sauce heats 80 DEG C, stirs 15 turns/min, heat time 50min;
3. filling: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 85 DEG C heating, and the material pumping heated is to bottle placer 85 DEG C of temperature hot fillings;
4. sterilization: filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 5min;
5. cool: the product that sterilization is good is cooled to less than 50 DEG C.
Second embodiment
The tomato ketchup of this embodiment, composed of the following components,
Catsup 12kg; Rice vinegar 5kg; Molasses 8kg; HFCS 11kg; Wine vinegar 5kg; White granulated sugar 8kg; Jujube slurry 5kg; Waxy corn converted starch 3kg; Rye meal 3kg; Salt 2kg; Glacial acetic acid 1.5kg; Spice 0.08kg; L-TARTARIC ACID 0.8kg; Tamarind ready-mix powder 1kg; Caramel colorant 0.5kg; Stabilizing agent 0.3kg, water 50kg.
Wherein, described stabilizing agent comprises xanthans and guar gum, and both ratios of quality and the number of copies are 1:2.Described spice comprises onion powder, garlic powder and the peppery powder of height, and the mass ratio of three is 1:1.2:1.5.The viscosity number of described catsup is 4.9cm/30s.
The method adopting said components to prepare tomato ketchup comprises the following steps,
1. change glue: by after xanthans and guar gum pretreatment in overdrying powder bucket suctionization glue pot, add 6kg water, shear pump is with 700 turns/min rotating speed circulation shear sizing material 35min;
2. sauce allotment: blend tank is opened and stirred, and speed of agitator 35 turns/min, adds excess water, catsup, then adds rice vinegar, alcohol vinegar, glacial acetic acid, spice successively; HFCS, jujube sauce, molasses, caramel colorant is added after water inlet charging; Add rye meal, white granulated sugar, salt, tamarind ready-mix powder successively again; After above supplementary material adds, agitator speed reduces to 25 turns/min, opens Steam Heating simultaneously; Converted starch is added, the colloid that then adding is good when sauce is heated to 65 DEG C in blend tank; Sauce heats 90 DEG C, stirs 25 turns/min, heat time 60min;
3. filling: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 88 DEG C heating, and the material pumping heated is to bottle placer 88 DEG C of temperature hot fillings;
4. sterilization: filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 10min;
5. cool: the product that sterilization is good is cooled to less than 50 DEG C.
3rd embodiment
The tomato ketchup of this embodiment, composed of the following components,
Catsup 10kg; Rice vinegar 4kg; Molasses 6kg; HFCS 9kg; Wine vinegar 4kg; White granulated sugar 6kg; Jujube slurry 4kg; Waxy corn converted starch 2kg; Rye meal 2kg; Salt 1kg; Glacial acetic acid 1kg; Spice 0.05kg; L-TARTARIC ACID 0.6kg; Tamarind ready-mix powder 0.6kg; Caramel colorant 0.3kg; Stabilizing agent 0.2kg, water 40kg.Wherein, described stabilizing agent comprises xanthans and guar gum, and both mass ratioes are 1:1.2.Described spice comprises onion powder, garlic powder and the peppery powder of height, and the mass ratio of three is 1:1:1.2.The viscosity number 4.8cm/30s of described catsup.
The method adopting said components to prepare tomato ketchup comprises the following steps,
1. change glue: by after xanthans and guar gum pretreatment in overdrying powder bucket suctionization glue pot, add 5kg water, shear pump is with 600 turns/min rotating speed circulation shear sizing material 32min;
2. sauce allotment: blend tank is opened and stirred, and speed of agitator 30 turns/min, adds excess water, catsup, then adds rice vinegar, alcohol vinegar, glacial acetic acid, spice successively; HFCS, jujube sauce, molasses, caramel colorant is added after water inlet charging; Add rye meal, white granulated sugar, salt, tamarind ready-mix powder successively again; After above supplementary material adds, agitator speed reduces to 30 turns/min, opens Steam Heating simultaneously; Converted starch is added, the colloid that then adding is good when sauce is heated to 60 DEG C in blend tank; Sauce heats 85 DEG C, stirs 20 turns/min, heat time 55min;
3. filling: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 86 DEG C heating, and the material pumping heated is to bottle placer 86 DEG C of temperature hot fillings;
4. sterilization: filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 8min;
5. cool: the product that sterilization is good is cooled to less than 50 DEG C.
Present invention accomplishes the pursuit that people combine Chinese and Western taste.Rice vinegar can dispelling fatigue, promotes sleep; The acid-base balance of blood can be reconciled, to help digest, be beneficial to absorption; Can anti-aging, body building and weight reducing, beauty and skin care in advance; Strengthen the sterilizing ability of intestines and stomach, liver can be strengthened, strengthen renal function, can hemangiectasis, prevent the generation of angiocardiopathy, diabetes.The CAMP that jujube is rich in is the required material of human energy metabolism, can strengthen muscular strength, dispelling fatigue, hemangiectasis, increase myocardial contractive power, improve myocardial nutrition, have good effect to prevention and cure of cardiovascular disease; Also have effect such as qi-restoratives benefit gas, nourishing blood and tranquilization, strengthening the spleen and stomach etc., jujube contains triterpene compound and CAMP, has stronger to press down cancer, anti-allergic effects.Tamarind is rich in multiple mineral element and the vitamins such as amino acid, potassium, calcium, phosphorus, magnesium, has pyrolysis heat of dispelling, the stagnated food that disappears, cephalocathartic stimulating effect, can control laxative, the vomiting of pregnancy, constipation, infantile malnutrition, the various disease conditions such as hypertension.The nutritive value that tomato is rich in vitamin and lycopene obtains the accreditation of more people.Tomato contains abundant vitamin C and vitamin D, can prevent capillary hemorrhage disease; Containing iron, calcium, magnesium etc., be of value to and enrich blood; Lycopene is a kind of natural colouring matter composition in food, has anti-oxidant, the multiple efficacies such as energy suppressor mutation, reduction nucleic acid damaging, minimizing angiocardiopathy and pre-anti-cancer.The nutritive value that tomato ketchup is enriched determines good social effect.
Market tomato sauce comes into vogue in recent years, and people start healthy Western-style seasoning sauce material accustomed to using.The tomato ketchup of existing market, the tomato product local flavor of sauce class are more single, mainly with sour-sweet be main, tomato ketchup compensate for the single deficiency of this local flavor, breaches the cognition of consumer to conventional tomato sauce color and taste.The tomato ketchup multiple local flavors such as fruit, spices, cereal that catchment are integrated, make the local flavor stereovision of tomato sauce and after prolong and feel more horn of plenty.Use can dip in food and can be used for Cooking Seasoning again, edible upper variation.Food and drink and family's canteen are widely used, the development potentiality had and economic effect.
Tomato ketchup is technically with the obvious advantage, is mainly reflected in the local flavor adding supplementary material in man-hour and merges, by the interpolation order of different supplementary material, maintain the physicochemical property of tomato ketchup supplementary material; Such as, the interpolation of starch, general sauce producing starch is all add together with sauce auxiliary material, the acid material such as rice vinegar, alcohol vinegar, glacial acetic acid that tomato ketchup is added can shine into certain destruction to the physical characteristic of starch, add the various supplementary material of process stage by stage by research, ensure that the maintenance of each material local flavor, physical characteristic.
The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, under the premise without departing from the principles of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (5)
1. a tomato ketchup, is characterized in that, composed of the following components,
Catsup 8-12 mass fraction;
Rice vinegar 3-5 mass fraction;
Molasses 5-8 mass fraction;
HFCS 8-11 mass fraction;
Wine vinegar 3-5 mass fraction;
White granulated sugar 5-8 mass fraction;
Jujube slurry 3-5 mass fraction;
Waxy corn converted starch 1-3 mass fraction;
Rye meal 1-3 mass fraction;
Salt 0.5-2 mass fraction;
Glacial acetic acid 0.3-1.5 mass fraction;
Spice 0.03-0.08 mass fraction;
L-TARTARIC ACID 0.1-0.8 mass fraction;
Tamarind ready-mix powder 0.1-1 mass fraction;
Caramel colorant 0.1-0.5 mass fraction;
Stabilizing agent 0.05-0.3 mass fraction;
Water 30-50 mass fraction.
2. tomato ketchup as claimed in claim 1, it is characterized in that, described stabilizing agent comprises xanthans and guar gum, and both ratios of quality and the number of copies are 1:0.5-2.
3. tomato ketchup as claimed in claim 2, it is characterized in that, described spice comprises onion powder, garlic powder and the peppery powder of height, and the ratio of quality and the number of copies of three is 1:0.8-1.2:1-1.5.
4. tomato ketchup as claimed in claim 3, is characterized in that, the viscosity number≤5.0cm/30s of described catsup.
5. a preparation method for tomato ketchup according to claim 4, is characterized in that, comprises the following steps,
(1). change glue: by after xanthans and guar gum pretreatment in overdrying powder bucket suctionization glue pot, add part water, Qi Zhongshui: the ratio of quality and the number of copies of glue is at more than 20:1, and shear pump turns/min rotating speed circulation shear sizing material 30-35min with 500-700;
(2). sauce is allocated: blend tank is opened and stirred, and speed of agitator 25-35 turns/min, adds excess water, catsup, then adds rice vinegar, alcohol vinegar, glacial acetic acid, spice successively; HFCS, jujube sauce, molasses, caramel colorant is added after water inlet charging; Add rye meal, white granulated sugar, salt, tamarind ready-mix powder successively again; After above supplementary material adds, agitator speed is reduced to 15-25 and is turned/min, opens Steam Heating simultaneously; Converted starch is added, the colloid that then adding is good when sauce is heated to 55-65 DEG C in blend tank; Sauce heating 80-90 DEG C, stirs 15-25 and turns/min, heat time 50-60min;
(3). filling: deployed sauce pumps into temporary storage tank, then sauce is pumped into tube heater 85-88 DEG C of heating, and the material pumping heated is to bottle placer 85-88 DEG C of temperature hot filling;
(4). sterilization: filling good product introduction sterilization tunnel more than 94 DEG C wet sterilization 5-10min;
(5). cooling: the product that sterilization is good is cooled to less than 50 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310286287.4A CN104273509B (en) | 2013-07-09 | 2013-07-09 | The preparation method of tomato ketchup |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310286287.4A CN104273509B (en) | 2013-07-09 | 2013-07-09 | The preparation method of tomato ketchup |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104273509A true CN104273509A (en) | 2015-01-14 |
| CN104273509B CN104273509B (en) | 2016-08-10 |
Family
ID=52249249
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310286287.4A Expired - Fee Related CN104273509B (en) | 2013-07-09 | 2013-07-09 | The preparation method of tomato ketchup |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104273509B (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707558A (en) * | 2015-05-25 | 2016-06-29 | 天津三和果蔬有限公司 | Cold blending technology method of tomato paste |
| CN105767909A (en) * | 2016-03-30 | 2016-07-20 | 郸豪调味品酿造有限公司 | Production method of sweet triticale flour paste |
| CN106343527A (en) * | 2016-08-29 | 2017-01-25 | 天津市红宝番茄制品有限公司 | Garlic-fragrance spaghetti sauce |
| CN107865397A (en) * | 2017-12-20 | 2018-04-03 | 广东美味源香料股份有限公司 | A kind of tomato sauce and preparation method thereof |
| CN111565578A (en) * | 2018-01-10 | 2020-08-21 | 味滋康控股有限公司 | Liquid seasoning containing food material |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
| CN102204663A (en) * | 2011-05-06 | 2011-10-05 | 新疆大学 | Tomato sauce added with fennel essential oil |
| RU2457695C1 (en) * | 2011-03-14 | 2012-08-10 | Открытое Акционерное Общество "Казанский Жировой Комбинат" | Ketchup-type tomato sauce and its production method |
| CN102860490A (en) * | 2011-07-07 | 2013-01-09 | 刘畅 | Catchup and preparation method thereof |
-
2013
- 2013-07-09 CN CN201310286287.4A patent/CN104273509B/en not_active Expired - Fee Related
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1659981A (en) * | 2004-11-29 | 2005-08-31 | 陈其钢 | A kind of ketchup tomato |
| RU2457695C1 (en) * | 2011-03-14 | 2012-08-10 | Открытое Акционерное Общество "Казанский Жировой Комбинат" | Ketchup-type tomato sauce and its production method |
| CN102204663A (en) * | 2011-05-06 | 2011-10-05 | 新疆大学 | Tomato sauce added with fennel essential oil |
| CN102860490A (en) * | 2011-07-07 | 2013-01-09 | 刘畅 | Catchup and preparation method thereof |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105707558A (en) * | 2015-05-25 | 2016-06-29 | 天津三和果蔬有限公司 | Cold blending technology method of tomato paste |
| CN105767909A (en) * | 2016-03-30 | 2016-07-20 | 郸豪调味品酿造有限公司 | Production method of sweet triticale flour paste |
| CN106343527A (en) * | 2016-08-29 | 2017-01-25 | 天津市红宝番茄制品有限公司 | Garlic-fragrance spaghetti sauce |
| CN107865397A (en) * | 2017-12-20 | 2018-04-03 | 广东美味源香料股份有限公司 | A kind of tomato sauce and preparation method thereof |
| CN111565578A (en) * | 2018-01-10 | 2020-08-21 | 味滋康控股有限公司 | Liquid seasoning containing food material |
| CN111565578B (en) * | 2018-01-10 | 2024-03-15 | 味滋康控股有限公司 | Liquid seasoning containing food materials |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104273509B (en) | 2016-08-10 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103555554B (en) | Black rice vinegar and preparation method thereof | |
| CN104522601A (en) | Red sour soup hotpot condiment | |
| CN104273509A (en) | Tomato seasoning sauce and preparation method thereof | |
| CN105455104A (en) | Chili sauce free from causing excessive internal heat and preparation method of chili sauce | |
| CN102732413A (en) | Agelessly-pickled base flavoring vinegar and production process thereof | |
| CN104403875A (en) | Health rice wine and preparation method thereof | |
| CN108095035A (en) | It is a kind of using food processing industry by-product as the sweet tea soy sauce production method of primary raw material | |
| CN108018188A (en) | A kind of honey vinegar and preparation method thereof | |
| CN107881048A (en) | A kind of preparation method of orange peel red beer | |
| CN101611856A (en) | The prescription of materia medica tonic and healthy teriyaki sauce and production method | |
| CN104336677A (en) | Tomato red sauce and preparation method thereof | |
| CN104207100A (en) | Tomato noodle sauce and preparation method thereof | |
| CN103642642A (en) | Preparation method of solid-liquid dual-phase health-care rice wine | |
| CN104911057A (en) | Production method for coffee-gorgon fruit health wine | |
| CN104357281A (en) | Production method of rice-grade blended wine | |
| CN105462774A (en) | Chinese chestnut and sticky rice distilled liquor and brewing method thereof | |
| CN101785551B (en) | Novel clam sauce and preparation method thereof | |
| CN103932319A (en) | Red raspberry-coix seed composite health beverage, and preparation method thereof | |
| CN107684031A (en) | Potato health rice and preparation method thereof | |
| CN105238667A (en) | Very spicy six-taste vinegar | |
| CN107189895A (en) | The method of Semen Coicis and Poria cocos combined fermentation yellow rice wine brewage | |
| CN105349315A (en) | Health-care rice wine | |
| CN104939025A (en) | Hawk tea soy sauce with health effects and production method thereof | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| CN103710206A (en) | Ligusticum wallichii-shrimp shell rice wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| PD01 | Discharge of preservation of patent | ||
| PD01 | Discharge of preservation of patent |
Date of cancellation: 20170726 Granted publication date: 20160810 |
|
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160810 Termination date: 20180709 |