CN104957588A - Preparation method for needle mushroom soybean sauce - Google Patents
Preparation method for needle mushroom soybean sauce Download PDFInfo
- Publication number
- CN104957588A CN104957588A CN201510372922.XA CN201510372922A CN104957588A CN 104957588 A CN104957588 A CN 104957588A CN 201510372922 A CN201510372922 A CN 201510372922A CN 104957588 A CN104957588 A CN 104957588A
- Authority
- CN
- China
- Prior art keywords
- preparation
- asparagus
- soybean sauce
- soy sauce
- sterilization
- 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.)
- Pending
Links
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 title abstract 7
- 244000068988 Glycine max Species 0.000 title abstract 7
- 235000015067 sauces Nutrition 0.000 title abstract 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 16
- 238000000855 fermentation Methods 0.000 claims abstract description 15
- 230000004151 fermentation Effects 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 14
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 235000019640 taste Nutrition 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 241000234427 Asparagus Species 0.000 claims description 27
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 27
- 235000013555 soy sauce Nutrition 0.000 claims description 22
- 239000010779 crude oil Substances 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000008935 nutritious Nutrition 0.000 claims description 8
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000002386 leaching Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000013599 spices Nutrition 0.000 claims description 5
- 210000004243 sweat Anatomy 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 150000001413 amino acids Chemical class 0.000 abstract description 10
- 229930003231 vitamin Natural products 0.000 abstract description 9
- 239000011782 vitamin Substances 0.000 abstract description 9
- 235000013343 vitamin Nutrition 0.000 abstract description 9
- 229940088594 vitamin Drugs 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 6
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000005516 engineering process Methods 0.000 abstract description 2
- 238000011031 large-scale manufacturing process Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 abstract 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 7
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 6
- 239000000203 mixture Substances 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 229910002092 carbon dioxide Inorganic materials 0.000 description 3
- 239000001569 carbon dioxide Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 239000012466 permeate Substances 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 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
- 102000040350 B family Human genes 0.000 description 2
- 108091072128 B family Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229940024606 amino acid Drugs 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- ODKSFYDXXFIFQN-BYPYZUCNSA-P L-argininium(2+) Chemical compound NC(=[NH2+])NCCC[C@H]([NH3+])C(O)=O ODKSFYDXXFIFQN-BYPYZUCNSA-P 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002929 anti-fatigue Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 239000003726 plant lectin Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000015099 wheat brans Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- 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
- Soy Sauces And Products Related Thereto (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method for needle mushroom soybean sauce which is rich in nutrition, delicious in taste, unique in flavor and green and healthy. The preparation is simple, the technology is easy to control, the large-scale production can be achieved, and the market requirement can be met. According to the preparation method for the needle mushroom soybean sauce, the mode that needle mushrooms are smashed and added in a fermentation process is adopted, so that the original umami of the needle mushrooms is maintained, the large amount of amino acid and vitamins contained in the needle mushrooms are also prevented from being broken by high temperature, and meanwhile the low temperature and the fermentation are more beneficial to improve the content of the amino acid in the soybean sauce. According to the preparation method for the needle mushroom soybean sauce, a filtration method rather than high-temperature sterilization is also adopted for sterilization, accordingly, the effect of sterilization can be achieved, meanwhile, the ingredients including the various amino acid, the vitamins and the like in the soybean sauce can also be kept from being broken, and the prepared needle mushroom soybean sauce is rich in nutrition, delicious in taste, unique in flavor and green and healthy indeed.
Description
Technical field
The invention belongs to food processing field, being specifically related to is a kind of preparation method of enoki mushroom soy sauce.
Background technology
Asparagus formal name used at school hair handle money bacterium, also known as intelligence development mushroom, has very high medicinal dietary function.Asparagus is except being rich in B family vitamin, vitamin C, carbohydrate, mineral matter, carrotene, phytohemagglutin phytolectin, polysaccharide, taurine etc.; its amino acid whose content also enriches very much; especially the content of lysine, arginine and zinc is very high; good effect is had to the intelligence development of enhancing child height; normal food asparagus can also antifatigue, anticancer, norcholesterol, prevention of liver disease, intestines and stomach ulcer, build up health.
Soy sauce is the condiment using commonplace in meals, and wherein amino acid reaches kind more than 10, in addition, also containing various B family vitamin and a certain amount of calcium, phosphorus, iron etc.The vitamin that soy sauce contains and mineral matter can reduce body's cholesterol, reduce the incidence of disease of angiocardiopathy, and the infringement of the continual minimizing radical pair human body of energy.
Traditional soy sauce makes and mainly utilizes dregs of beans, wheat, wheat bran etc. as primary raw material, and taste is single, production process is numerous and diverse.
Summary of the invention
The object of the invention is to provide a kind of preparation method of enoki mushroom soy sauce of nutritious, delicious in taste, unique flavor, green health.
Due in asparagus containing a large amount of amino acid and vitamin, and amino acid and vitamin are in process, not withstand high temperatures and being easily destroyed.For the problems referred to above, for making asparagus fully penetrate in soy sauce, and do not destroy the edible medical value of asparagus, the present invention is achieved through the following technical solutions:
(1) choose fresh, without going mouldy, the asparagus of free from extraneous odour, also can do with asparagus, through cleaning, sterilization, pulverize, obtain asparagus preparation;
(2) above-mentioned asparagus preparation, salt, pure water are joined in soy sauce koji successively in the ratio of 5:1:9, mix, put into fermentation vat and ferment;
(3) adopt ferment at constant temperature, maintain the temperature between 35-45 DEG C, adopt backflow leaching process in sweat, obtain crude oil;
(4) above-mentioned crude oil, spice, anticorrisive agent are mixed and carry out filtration sterilization, to obtain nutritious, delicious in taste, unique flavor, green health enoki mushroom soy sauce;
(5) cool, pack.
The present invention adopts asparagus pulverizing and adds when fermentation step, both the original delicate flavour of asparagus had been maintained, fully save again contain in asparagus a large amount of amino acid, vitamin not by high temperature, and low temperature, fermentation are more conducive to improve amino acid whose content in soy sauce.
The present invention also adopts filtration method to carry out sterilizing, instead of high-temperature sterilization, the effect of sterilizing can be reached like this, the composition such as each amino acid, vitamin in soy sauce can also be kept not to be destroyed, really accomplish nutritious, delicious in taste, unique flavor, green health enoki mushroom soy sauce.
Beneficial effect of the present invention
1, the enoki mushroom soy sauce prepared of the present invention, nutritious, delicious in taste, unique flavor, green health, can promote appetite, and have intelligence development, the health care of asparagus.
2, the inventive method makes simple, controllable in technique, can large-scale production, can meet the demand in market.
Detailed description of the invention:
Following examples are only further illustrate of the present invention, but not are limitations of the present invention.
Embodiment 1
(1) choose fresh, without going mouldy, the asparagus 2kg of free from extraneous odour, through cleaning, sterilization, pulverize, obtain asparagus preparation;
(2) above-mentioned asparagus preparation, salt, pure water are joined in 4kg soy sauce koji successively in the ratio of 5:1:9, mix, put into fermentation vat and ferment;
(3) ferment at constant temperature is adopted, maintain the temperature at 35 DEG C, carry out the fermentation of 90-120 days, adopting backflow leaching process in sweat, by the juice accumulated bottom fermentation vat, watering by pushing up back with pump, it is made to permeate gradually downwards, play stirring, get rid of the effect of carbon dioxide and oxygen gas-supplying, adopt time to drench, obtain crude oil;
(4) above-mentioned crude oil, spice, anticorrisive agent are mixed and carry out filtration sterilization, to obtain nutritious, delicious in taste, unique flavor, green health enoki mushroom soy sauce;
(5) cool, pack.
Embodiment 2
(1) choose fresh, without going mouldy, the asparagus 2kg of free from extraneous odour, through cleaning, sterilization, pulverize, obtain asparagus preparation;
(2) above-mentioned asparagus preparation, salt, pure water are joined in 8kg soy sauce koji successively in the ratio of 5:1:9, mix, put into fermentation vat and ferment;
(3) ferment at constant temperature is adopted, maintain the temperature at 40 DEG C, carry out the fermentation of 90-120 days, adopting backflow leaching process in sweat, by the juice accumulated bottom fermentation vat, watering by pushing up back with pump, it is made to permeate gradually downwards, play stirring, get rid of the effect of carbon dioxide and oxygen gas-supplying, adopt time to drench, obtain crude oil;
(4) above-mentioned crude oil, spice, anticorrisive agent are mixed and carry out filtration sterilization, to obtain nutritious, delicious in taste, unique flavor, green health enoki mushroom soy sauce;
(5) cool, pack.
Embodiment 3
(1) choose fresh, without going mouldy, the asparagus 2kg of free from extraneous odour, through cleaning, sterilization, pulverize, obtain asparagus preparation;
(2) above-mentioned asparagus preparation, salt, pure water are joined in 10kg soy sauce koji successively in the ratio of 5:1:9, mix, put into fermentation vat and ferment;
(3) ferment at constant temperature is adopted, maintain the temperature at 45 DEG C, carry out the fermentation of 90-120 days, adopting backflow leaching process in sweat, by the juice accumulated bottom fermentation vat, watering by pushing up back with pump, it is made to permeate gradually downwards, play stirring, get rid of the effect of carbon dioxide and oxygen gas-supplying, adopt time to drench, obtain crude oil;
(4) above-mentioned crude oil, spice, anticorrisive agent are mixed and carry out filtration sterilization, to obtain nutritious, delicious in taste, unique flavor, green health enoki mushroom soy sauce;
(5) cool, pack.
Claims (1)
1. a preparation method for enoki mushroom soy sauce, is characterized in that it comprises the following steps:
(1) choose fresh, without going mouldy, the asparagus of free from extraneous odour, also can do with asparagus, through cleaning, sterilization, pulverize, obtain asparagus preparation;
(2) above-mentioned asparagus preparation, salt, pure water are joined in soy sauce koji successively in the ratio of 5:1:9, mix, put into fermentation vat and ferment;
(3) adopt ferment at constant temperature, maintain the temperature between 35-45 DEG C, adopt backflow leaching process in sweat, obtain crude oil;
(4) above-mentioned crude oil, spice, anticorrisive agent are mixed and carry out filtration sterilization, to obtain nutritious, delicious in taste, unique flavor, green health enoki mushroom soy sauce;
(5) cool, pack.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510372922.XA CN104957588A (en) | 2015-06-30 | 2015-06-30 | Preparation method for needle mushroom soybean sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510372922.XA CN104957588A (en) | 2015-06-30 | 2015-06-30 | Preparation method for needle mushroom soybean sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104957588A true CN104957588A (en) | 2015-10-07 |
Family
ID=54211820
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510372922.XA Pending CN104957588A (en) | 2015-06-30 | 2015-06-30 | Preparation method for needle mushroom soybean sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104957588A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
| CN105707834A (en) * | 2016-02-25 | 2016-06-29 | 周兆平 | Making method for hawthorn pleurotus citrinopileatus fruit bacterium soybean sauce |
| CN106942693A (en) * | 2017-04-19 | 2017-07-14 | 马鞍山市十月丰食品有限公司 | Dark soy sauce preparation method with anti-oxidation efficacy |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| KR20130077260A (en) * | 2011-12-29 | 2013-07-09 | 농업협동조합중앙회 | Method for producing seasoning sauce using mushroom extract and seasoning sauce prepared therefrom |
| CN103859351A (en) * | 2014-03-22 | 2014-06-18 | 常州大学 | Preparation method of needle mushroom solid fermented soy sauce |
| CN104643008A (en) * | 2014-06-18 | 2015-05-27 | 刘新 | Preparation method of flammulina velutipes soybean sauce |
-
2015
- 2015-06-30 CN CN201510372922.XA patent/CN104957588A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1048490A (en) * | 1990-06-22 | 1991-01-16 | 杨东港 | Making method for edible fungi nutritious sauce |
| KR20130077260A (en) * | 2011-12-29 | 2013-07-09 | 농업협동조합중앙회 | Method for producing seasoning sauce using mushroom extract and seasoning sauce prepared therefrom |
| CN103859351A (en) * | 2014-03-22 | 2014-06-18 | 常州大学 | Preparation method of needle mushroom solid fermented soy sauce |
| CN104643008A (en) * | 2014-06-18 | 2015-05-27 | 刘新 | Preparation method of flammulina velutipes soybean sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105595299A (en) * | 2015-11-30 | 2016-05-25 | 高枫 | Production process for cistanche fish sauce |
| CN105707834A (en) * | 2016-02-25 | 2016-06-29 | 周兆平 | Making method for hawthorn pleurotus citrinopileatus fruit bacterium soybean sauce |
| CN106942693A (en) * | 2017-04-19 | 2017-07-14 | 马鞍山市十月丰食品有限公司 | Dark soy sauce preparation method with anti-oxidation efficacy |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104814472A (en) | A cress and traditional Chinese medicine fish cake and a preparation method thereof | |
| CN103976023A (en) | Okra yogurt beverage and preparation method thereof | |
| CN102090592A (en) | Papaw pieces and production method thereof | |
| CN104207019A (en) | Common perilla and brown sugar stuffing sweet dumplings and production method thereof | |
| CN104187594A (en) | Chicken-mushroom spicy pickled vegetables and preparation method thereof | |
| CN103355647A (en) | Silkie sweet flour paste containing traditional Chinese medicine components | |
| CN104222922A (en) | Spicy pickles with beef and fermented soybean and preparation method thereof | |
| CN107012063A (en) | A kind of mulberries fruit vinegar and preparation method thereof | |
| CN104957588A (en) | Preparation method for needle mushroom soybean sauce | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| CN104605333A (en) | Production method of agaricus bisporus jam | |
| CN103750311A (en) | Walnut/red date buccal tablet | |
| CN105505707B (en) | A kind of health drink based on Oyster yellow wine and preparation method thereof | |
| CN104082580A (en) | Good-palatability compound goose feed and preparing method of good-palatability compound goose feed | |
| CN107455699A (en) | A kind of ion Vc composition containing pawpaw and preparation method thereof | |
| CN104186905B (en) | A kind of Nutrious fermented popsicle of Volvariella volvacea (Bull.Ex Franch.) Singer． Radix Artemisia ordosicae and preparation method thereof | |
| CN106722740A (en) | A kind of Semen sesami nigrum ferment of seasoning | |
| CN103549563B (en) | A kind of have composite soup block condiment strengthening immunity and antifatigue and preparation method thereof | |
| CN103283888B (en) | Dahongpao tea-osmanthus fragrans-lotus seed powder | |
| CN104430874A (en) | Calcium-fortified yoghourt capable of tonifying qi, replenishing blood and moistening lung and preparation method of yoghourt | |
| CN105105090A (en) | Preparation method of wine flavor beef paste capable of regulating qi | |
| CN105192767A (en) | Process for making sea-buckthorn and walnut sauce | |
| CN110079434A (en) | A kind of ginger vinegar stoste formula and preparation method | |
| CN105724982A (en) | Zinger officinale roscoe rose wild jujube juice and preparation method thereof | |
| CN103535683A (en) | Coprinus comatus sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151007 |
|
| RJ01 | Rejection of invention patent application after publication |