CN104351878A - Healthcare melastoma dodecandrum lour fruit vinegar drink and production method - Google Patents
Healthcare melastoma dodecandrum lour fruit vinegar drink and production method Download PDFInfo
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- CN104351878A CN104351878A CN201410703692.6A CN201410703692A CN104351878A CN 104351878 A CN104351878 A CN 104351878A CN 201410703692 A CN201410703692 A CN 201410703692A CN 104351878 A CN104351878 A CN 104351878A
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- Prior art keywords
- fingers
- juice
- twist
- fruit
- fruit vinegar
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- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 33
- 239000000052 vinegar Substances 0.000 title claims abstract description 25
- 235000021419 vinegar Nutrition 0.000 title claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 241000885743 Melastoma dodecandrum Species 0.000 title abstract 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 8
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 6
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 6
- 238000002156 mixing Methods 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 19
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 15
- 235000013361 beverage Nutrition 0.000 claims description 11
- 238000000855 fermentation Methods 0.000 claims description 11
- 230000004151 fermentation Effects 0.000 claims description 11
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 9
- 235000013372 meat Nutrition 0.000 claims description 8
- 235000020418 red date juice Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 239000012530 fluid Substances 0.000 claims description 6
- 235000012907 honey Nutrition 0.000 claims description 5
- 229920001285 xanthan gum Polymers 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 4
- 241000894006 Bacteria Species 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 3
- 230000001476 alcoholic effect Effects 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000009928 pasteurization Methods 0.000 claims description 3
- 230000007170 pathology Effects 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 235000014680 Saccharomyces cerevisiae Nutrition 0.000 claims 4
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 150000007524 organic acids Chemical class 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 238000000605 extraction Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 abstract 1
- 229960002675 xylitol Drugs 0.000 abstract 1
- 235000010447 xylitol Nutrition 0.000 abstract 1
- 239000000811 xylitol Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000020510 functional beverage Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/68—Acidifying substances
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Abstract
The invention discloses healthcare melastoma dodecandrum lour fruit vinegar drink and a production method. The healthcare melastoma dodecandrum lour fruit vinegar drink is characterized by comprising the following raw materials by weight ratio: 25 to 35 of melastoma dodecandrum lour fruits, 5 to 8 of red date flesh, 5 to 8 of liquorice roots, 50 to 60 of white granulated sugar, 1 to 2 of protein sugar and 5 to 8 of xylitol. The healthcare melastoma dodecandrum lour fruit vinegar drink is processed by material selecting, extraction, vinegar producing, blending and the like. The healthcare melastoma dodecandrum lour fruit vinegar drink prepared by the invention has pleasant sweetness and sourness and is rich in organic acid, amino acid, vitamins and other nutrients beneficial to a human body, and has the efficacies of eliminating fatigue, refreshing, appetizing and the like.
Description
Technical field
Twist with the fingers the production method of Health-care fruit vinegar beverage with the present invention relates to, belong to field of beverage production.
Background technology
In recent years, along with growth in the living standard, the ratio of animal food in diet structure is more and more higher, and takes in high lipid food too much and easily cause the diseases such as hypertension, high fat of blood, diabetes, brings have a strong impact on to the physical and mental health of people.Therefore, have functional typical local food concurrently to be more and more subject to people's attention.Fruit vinegar beverage is a kind of functional beverage with peculiar flavour.Its nutritive value and illness prevention and fitness effect early oneself generally acknowledge by common people, and at home and abroad quite paid attention to and welcome.
Summary of the invention
Order of the present invention twists with the fingers Health-care fruit vinegar beverage in the one developed.
The ground that the present invention prepares is twisted with the fingers fruit vinegar beverage sweet and sour taste, is rich in the nutritional labeling useful to human body such as organic acid, amino acid, vitamin, effects such as having dispelling fatigue, refresh oneself, improve a poor appetite.
Embodiment of the present invention are:
Twist with the fingers fruit vinegar beverage and a production method, it is characterized in that being made up of by weight following raw material: ground twist with the fingers fruit 25 ~ 35, red date meat 8 ~ 10, Radix Glycyrrhizae 5 ~ 8, white granulated sugar 40 ~ 50, protein sugar 1 ~ 2, xanthans 0.5 ~ 1, citric acid 2 ~ 2.5, honey 3 ~ 5.
Twist with the fingers fruit vinegar beverage and a production method, it is characterized in that its production method comprises following steps:
(a) twist with the fingers juice preparation: choose fresh, without pathology ground twist with the fingers fruit clean after, in input steamer, twist with the fingers fruit quality 3 ~ 5 times of water with adding, being heated to 65 ~ 70 DEG C of times is 10 ~ 15min, after being cooled to room temperature, drop into the fruit enzyme enzymolysis of solution quality 1.2 ~ 1.5%, the time is 4 ~ 6 hours, cross 80 mesh filter screens to filter, twist with the fingers juice with obtaining for subsequent use;
B prepared by () jujube juice: the water adding red date meat quality 2 ~ 3 times after being dried by red date meat is heated to 80 ~ 85 DEG C, and the time is 20-25min, then obtain jujube juice with after beater making beating, crosses 60 mesh filter screens for subsequent use;
(c) alcoholic fermentation: juice is twisted with the fingers on step (b) gained ground and is placed in fermentation machine, twist with the fingers the yeast juice of juice quality 8 ~ 10% intensively, fermentation 3-5 days, temperature is 25 ~ 30 DEG C;
(d) acetic fermentation: step (c) gained zymotic fluid is put into and makes vinegar machine, drop into the acetic acid bacteria of quality 8 ~ 10%, ferment 5 ~ 8 days, temperature is 30 ~ 35 DEG C;
(e) coarse filtration, after-ripening: after step (d) gained fruit vinegar stoste diatomite filtration, be placed in after-ripening in airtight wooden barrel, the time is 7 ~ 10 days, and temperature is 7 ~ 15 DEG C;
F () allocates: formula rate described in step (d) gained zymotic fluid and step (b) gained jujube juice and claim 1 is dropped into white granulated sugar, protein sugar, xanthans, citric acid and honey mixing preparation;
G () is filling, sterilization: by filling after step (f) gained seasoning liquid, and adopt pasteurization, be heated to 80 ~ 85 DEG C, the time is 15 ~ 30min, ground twist with the fingers fruit vinegar finished product.
Yeast juice of the present invention is active dry yeast and temperature 35 ~ 40 DEG C, and the water of sugar content 5 ~ 8%, in after 1:10 ratio mix and blend, activates gained yeast juice after 1 ~ 2 hour.
Detailed description of the invention
Example:
(1) twist with the fingers juice preparation: choose fresh, without pathology 3kg twist with the fingers fruit clean after, in input steamer, twist with the fingers fruit quality 3 times of water with adding, being heated to 70 DEG C of times is 15min, after being cooled to room temperature, drop into the fruit enzyme enzymolysis of solution quality 1.2 ~ 1.5%, the time is 6 hours, cross 80 mesh filter screens to filter, twist with the fingers juice with obtaining for subsequent use;
(2) jujube juice preparation: the water adding red date meat quality 3 times after being dried by 1kg red date meat is heated to 85 DEG C, and the time is 25min, then with after beater making beating, cross 60 mesh filter screens for subsequent use;
(3) alcoholic fermentation: gained is twisted with the fingers juice and is placed in fermentation machine, twist with the fingers the yeast juice of juice quality 10% intensively, ferment 5 days, temperature is 25 DEG C;
(4) acetic fermentation: gained zymotic fluid is put into and makes vinegar machine, drop into the acetic acid bacteria of quality 10%, ferment 8 days, temperature is 30 DEG C;
(5) coarse filtration, after-ripening: after gained fruit vinegar stoste diatomite filtration, be placed in after-ripening in airtight wooden barrel, the time is 10 days, and temperature is 15 DEG C;
(6) allocate: by gained zymotic fluid and gained jujube juice and 5kg white granulated sugar, 0.2kg protein sugar, 0.1kg xanthans, 0.2kg citric acid and 0.5kg honey mixing preparation;
(7) filling, sterilization: by filling after gained seasoning liquid, adopt pasteurization, be heated to 80 DEG C, the time is 30min, ground twist with the fingers fruit vinegar finished product.
Claims (3)
1. fruit vinegar beverage and a production method are twisted with the fingers in ground, it is characterized in that being made up of by weight following raw material: fruit 25 ~ 35, red date meat 8 ~ 10, Radix Glycyrrhizae 5 ~ 8, white granulated sugar 40 ~ 50, protein sugar 1 ~ 2, xanthans 0.5 ~ 1, citric acid 2 ~ 2.5, honey 3 ~ 5 are twisted with the fingers in ground.
2. fruit vinegar beverage and a production method are twisted with the fingers in ground, it is characterized in that its production method comprises following steps:
(a) twist with the fingers juice preparation: choose fresh, without pathology ground twist with the fingers fruit clean after, in input steamer, twist with the fingers fruit quality 3 ~ 5 times of water with adding, being heated to 65 ~ 70 DEG C of times is 10 ~ 15min, after being cooled to room temperature, drop into the fruit enzyme enzymolysis of solution quality 1.2 ~ 1.5%, the time is 4 ~ 6 hours, cross 80 mesh filter screens to filter, twist with the fingers juice with obtaining for subsequent use;
B prepared by () jujube juice: the water adding red date meat quality 2 ~ 3 times after being dried by red date meat is heated to 80 ~ 85 DEG C, and the time is 20-25min, then obtain jujube juice with after beater making beating, crosses 60 mesh filter screens for subsequent use;
(c) alcoholic fermentation: juice is twisted with the fingers on step (b) gained ground and is placed in fermentation machine, twist with the fingers the yeast juice of juice quality 8 ~ 10% intensively, fermentation 3-5 days, temperature is 25 ~ 30 DEG C;
(d) acetic fermentation: step (c) gained zymotic fluid is put into and makes vinegar machine, drop into the acetic acid bacteria of quality 8 ~ 10%, ferment 5 ~ 8 days, temperature is 30 ~ 35 DEG C;
(e) coarse filtration, after-ripening: after step (d) gained fruit vinegar stoste diatomite filtration, be placed in after-ripening in airtight wooden barrel, the time is 7 ~ 10 days, and temperature is 7 ~ 15 DEG C;
F () allocates: formula rate described in step (d) gained zymotic fluid and step (b) gained jujube juice and claim 1 is dropped into white granulated sugar, protein sugar, xanthans, citric acid and honey mixing preparation;
G () is filling, sterilization: by filling after step (f) gained seasoning liquid, and adopt pasteurization, be heated to 80 ~ 85 DEG C, the time is 15 ~ 30min, ground twist with the fingers fruit vinegar finished product.
3. according to claim 2ly twist with the fingers fruit vinegar beverage and production method a kind ofly, it is characterized in that: described yeast juice is wine yeast and temperature 20 ~ 30 DEG C, the water of sugar content 5 ~ 8%, in after 1:10 ratio mix and blend, activates gained yeast juice after 1 ~ 2 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410703692.6A CN104351878B (en) | 2014-11-30 | 2014-11-30 | Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410703692.6A CN104351878B (en) | 2014-11-30 | 2014-11-30 | Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN104351878A true CN104351878A (en) | 2015-02-18 |
| CN104351878B CN104351878B (en) | 2016-08-24 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410703692.6A Active CN104351878B (en) | 2014-11-30 | 2014-11-30 | Twist with the fingers Health-care fruit vinegar beverage and production method a kind ofly |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104351878B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105285311A (en) * | 2015-12-12 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | Fruity matcha ice cream and preparation method thereof |
| CN105360303A (en) * | 2015-12-10 | 2016-03-02 | 南陵百绿汇农业科技有限公司 | Twelve stamen melastoma herb and matcha yoghourt beverage and preparation method thereof |
| CN105410658A (en) * | 2015-12-10 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | Rhodomyrtus tomentosa and matcha fine dried noodles and preparation method thereof |
| CN105695288A (en) * | 2016-03-06 | 2016-06-22 | 张艳 | Brewing method for agriophyllum squarrosum-flavor blueberry vinegar |
| CN106434255A (en) * | 2016-09-05 | 2017-02-22 | 广西大学 | Rhodomyrtus tomentosa fruit vinegar and preparation method thereof |
| CN107674815A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | The preparation method of vinegar is twisted with the fingers a kind ofly |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6255071A (en) * | 1985-09-04 | 1987-03-10 | Nippon Deetsu Shokuhin Kk | Production of date vinegar for drinking |
| CN101199358A (en) * | 2006-12-15 | 2008-06-18 | 河南农业大学 | Zymotic jujube vinegar beverage |
| CN102008069A (en) * | 2010-09-28 | 2011-04-13 | 李炎 | Health care vinegar beverage and brewing process thereof |
| CN103564585A (en) * | 2013-10-30 | 2014-02-12 | 唐榕珠 | Preparation method of rhodomyrtus tomentosa beverage |
| CN103815463A (en) * | 2012-11-16 | 2014-05-28 | 谢集敏 | Vinegar beverage with yin nourishing and lung moisturizing effects |
-
2014
- 2014-11-30 CN CN201410703692.6A patent/CN104351878B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6255071A (en) * | 1985-09-04 | 1987-03-10 | Nippon Deetsu Shokuhin Kk | Production of date vinegar for drinking |
| CN101199358A (en) * | 2006-12-15 | 2008-06-18 | 河南农业大学 | Zymotic jujube vinegar beverage |
| CN102008069A (en) * | 2010-09-28 | 2011-04-13 | 李炎 | Health care vinegar beverage and brewing process thereof |
| CN103815463A (en) * | 2012-11-16 | 2014-05-28 | 谢集敏 | Vinegar beverage with yin nourishing and lung moisturizing effects |
| CN103564585A (en) * | 2013-10-30 | 2014-02-12 | 唐榕珠 | Preparation method of rhodomyrtus tomentosa beverage |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360303A (en) * | 2015-12-10 | 2016-03-02 | 南陵百绿汇农业科技有限公司 | Twelve stamen melastoma herb and matcha yoghourt beverage and preparation method thereof |
| CN105410658A (en) * | 2015-12-10 | 2016-03-23 | 南陵百绿汇农业科技有限公司 | Rhodomyrtus tomentosa and matcha fine dried noodles and preparation method thereof |
| CN105285311A (en) * | 2015-12-12 | 2016-02-03 | 南陵百绿汇农业科技有限公司 | Fruity matcha ice cream and preparation method thereof |
| CN105695288A (en) * | 2016-03-06 | 2016-06-22 | 张艳 | Brewing method for agriophyllum squarrosum-flavor blueberry vinegar |
| CN106434255A (en) * | 2016-09-05 | 2017-02-22 | 广西大学 | Rhodomyrtus tomentosa fruit vinegar and preparation method thereof |
| CN107674815A (en) * | 2017-11-17 | 2018-02-09 | 江苏恒顺醋业股份有限公司 | The preparation method of vinegar is twisted with the fingers a kind ofly |
Also Published As
| Publication number | Publication date |
|---|---|
| CN104351878B (en) | 2016-08-24 |
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Effective date of registration: 20160523 Address after: 241300 Anhui Province, Wuhu city Nanling County Yandun Town Street Applicant after: NANLING COUNTY KUDZU ASSOCIATION Address before: 241300 Anhui city of Wuhu province Nanling County Economic Development Zone No. 26 Yong Zhu Quan Lu Applicant before: Yang Dayu |
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Inventor after: Xu Yuzhen Inventor before: Yang Dayu |
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