CN105011098A - Tender ginger sauce capable of supplementing qi and soothing nerves and preparation method of tender ginger sauce - Google Patents
Tender ginger sauce capable of supplementing qi and soothing nerves and preparation method of tender ginger sauce Download PDFInfo
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- CN105011098A CN105011098A CN201510376152.6A CN201510376152A CN105011098A CN 105011098 A CN105011098 A CN 105011098A CN 201510376152 A CN201510376152 A CN 201510376152A CN 105011098 A CN105011098 A CN 105011098A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 38
- 235000008397 ginger Nutrition 0.000 title claims abstract description 38
- 235000015067 sauces Nutrition 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 210000005036 nerve Anatomy 0.000 title abstract description 3
- 230000001502 supplementing effect Effects 0.000 title abstract 2
- 241000234314 Zingiber Species 0.000 title description 23
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 17
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 17
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 17
- 239000011425 bamboo Substances 0.000 claims abstract description 17
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 14
- 239000000654 additive Substances 0.000 claims abstract description 12
- 230000000996 additive effect Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 8
- 241000018646 Pinus brutia Species 0.000 claims abstract description 8
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 244000099147 Ananas comosus Species 0.000 claims abstract description 7
- 235000007119 Ananas comosus Nutrition 0.000 claims abstract description 7
- 241000471262 Ardisia japonica Species 0.000 claims abstract description 7
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 7
- 244000157072 Hylocereus undatus Species 0.000 claims abstract description 7
- 240000007594 Oryza sativa Species 0.000 claims abstract description 7
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000009566 rice Nutrition 0.000 claims abstract description 7
- 241000237858 Gastropoda Species 0.000 claims abstract description 5
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 4
- 235000021279 black bean Nutrition 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 6
- 239000000843 powder Substances 0.000 claims description 15
- 239000003814 drug Substances 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 239000000428 dust Substances 0.000 claims description 9
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 7
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims description 7
- 240000004638 Dendrobium nobile Species 0.000 claims description 7
- 240000004658 Medicago sativa Species 0.000 claims description 7
- 235000010624 Medicago sativa Nutrition 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 240000006432 Carica papaya Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 235000018481 Hylocereus undatus Nutrition 0.000 claims description 6
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 230000009967 tasteless effect Effects 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 241000973497 Siphonognathus argyrophanes Species 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 235000013330 chicken meat Nutrition 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000004804 winding Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 3
- 239000004615 ingredient Substances 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract 3
- 241000285440 Gypsophila oldhamiana Species 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 241000219172 Caricaceae Species 0.000 abstract 1
- 240000004307 Citrus medica Species 0.000 abstract 1
- 241001523681 Dendrobium Species 0.000 abstract 1
- 235000010837 Echinocereus enneacanthus subsp brevispinus Nutrition 0.000 abstract 1
- 235000006850 Echinocereus enneacanthus var dubius Nutrition 0.000 abstract 1
- 240000008497 Wahlenbergia marginata Species 0.000 abstract 1
- 235000012054 meals Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 11
- 239000000203 mixture Substances 0.000 description 3
- 230000029087 digestion Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035900 sweating Effects 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
Abstract
The invention discloses tender ginger sauce capable of supplementing qi and soothing nerves. The tender ginger sauce is prepared from the following raw materials in parts by weight: 30-40 parts of tender ginger, 6-7 parts of a nutrient additive, 15-16 parts of light salt black beans, 4-5 parts of pineapples, 5-6 parts of glutinous rice flour, 3-5 parts of pitayas, 4-6 parts of gypsophila oldhamiana, 10-12 parts of field snail meat, 6-7 parts of steamed buns, 4-6 parts of sweetend rolls, 2-4 parts of mashed garlic, 6-7 parts of papayas, 1.7-2 parts of fleshfingered citron flowers, 0.5-1 part of wahlenbergia marginata, 0.9-1 part of Japanese ardisia, 2-3 parts of pine leaf meal, 2-2.2 parts of dendrobium, 2-2.8 parts of Chinese angelica, an appropriate amount of refined salt, an appropriate amount of chicken essence, an appropriate quantity of smashed scallions, an appropriate amount of smashed ginger, and an appropriate quantity of a soy sauce. The tender ginger sauce disclosed by the invention is mellow, delicious, ready-to-eat and convenient; the ingredients of the field snail meat and the gypsophila oldhamiana are added in the formula, nutrient ingredients are rich, and particularly the preparation technology of the nutrient additive is unique, so that the nutrition of the raw materials is maintained undamaged, the essence of bamboo juice is absorbed, and the mouth feel of the sauce is regulated.
Description
Technical field
The present invention relates to a kind of health-care sauce, particularly relate to young ginger sauce of a kind of invigorating qi for tranquilization and preparation method thereof.
Background technology
Ginger, has another name called ginger, hundred peppery clouds, has the taste of pungent fragrance, is common seasoning food materials.The plantation of ginger originates from China, and what late autumn gathered in the crops is old ginger.Ginger has enhancing blood circulation, stimulation gastric secretion, excited stomach, promotes digestion, orectic effect, so add a small amount of ginger when making dish, very welcome.Due to Jiang Xingwen, so sweating of can dispeling cold, as everyone knows, hot ginger decoction is beverage of well dispeling cold.In addition, ginger can also kill oral bacteria, treatment halitosis and periodontitis; Ginger also has good antioxidation, has certain curative effect to elimination senile plaque expelling.
Ginger is generally pickled edible, but because composition mouthfeel is single, edible is not extensive especially, simultaneously along with the raising of people's living standard, catering industry is towards the future development integrating mouthfeel, health, health care, and therefore high nutrition and the ginger byproduct with certain health care become the theme of person skilled research.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide young ginger sauce of a kind of invigorating qi for tranquilization and preparation method thereof.
The present invention is achieved by the following technical solutions:
The young ginger sauce of a kind of invigorating qi for tranquilization, be made up of the raw material of following weight portion:
Young ginger 30-40, nourishing additive agent 6-7, tasteless preserved soybean 15-16, pineapple 4-5, glutinous rice flour 5-6, dragon fruit 3-5, mountain lucerne short, bristly hair or beard 4-6, spiral shell 10-12, steamed bun 6-7, haw sheet 4-6, mashed garlic 2-4, papaya 6-7, finger citron flower 1.7-2, marginate rockbell herb 0.5-1, Japanese ardisia 0.9-1, pine tree leaf powder 2-3, stem of noble dendrobium 2-2.2, Radix Angelicae Sinensis 2-2.8, refined salt, chickens' extract, green onion ginger is broken, soy sauce is appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
Root of herbaceous peony 1.4-1.6, Radix Astragali 1.3-1.8, reed rhizome 2.1-2.4, Bai Zhi 2-2.5, mutton 60-70, oat 15-20, five-spice powder 8-9, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7-9 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 10-12 minute, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice again and fumigate 20-25 minute, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 18-20 minute, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
The preparation method of the young ginger sauce of described a kind of invigorating qi for tranquilization, comprises the following steps:
(1) by concentrated after the Chinese herbal medicine 7-8 times floodings such as the finger citron flower of described weight portion, marginate rockbell herb, the Japanese ardisia, pine tree leaf powder, the stem of noble dendrobium, Radix Angelicae Sinensis, obtain Chinese medicine juice, cool stand-by;
(2) abrasive dust is dried in tasteless preserved soybean, spiral shell mixing, and young ginger is cleaned peeling and dices, and admixes Salt black bean river snail powder, multi-salting 2-3 hour;
(3) steamed bun, pineapple, dragon fruit mixing are placed in mixer and stir into mud, take out and admix glutinous rice flour, nourishing additive agent makes pellet, be more jointly placed in oven for baking 6-8 minute, take out stand-by;
(4) mountain lucerne short, bristly hair or beard, papaya clean impurity elimination, are watered and squeeze slurry, filter to obtain slurries, obtain fruit juice, and mashed garlic is admixed in haw sheet chopping, and be blended into fruit juice mixing and decoct into pasty state, taking-up is dried, stand-by;
(5) Chinese medicine juice and step (2), (3), (4) gained mixing of materials are poured in pot, hot plate and add leftover materials to thickness, and little fire continues heating 10-15 minute, to obtain final product.
Advantage of the present invention is:
Ginger sauce sweet-smelling of the present invention is delicious, instant; Add spiral shell, mountain lucerne short, bristly hair or beard composition in formula, abundant nutrition composition, is especially the preparation technology of its nourishing additive agent uniqueness, has both kept the nutrition of raw material to stand intact, has absorbed bamboo juice elite again, regulate the mouthfeel of sauce; Add the traditional Chinese medicine ingredients such as pine tree leaf, marginate rockbell herb, Radix Angelicae Sinensis, finger citron flower, qi-blood tonifying, help digestion and calm the nerves, stem of noble dendrobium enriching yin, ginger is supporing yang, tonifying both YIN and YANG, useful health simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The young ginger sauce of a kind of invigorating qi for tranquilization, be made up of the raw material of following weight portion (jin):
Young ginger 40, nourishing additive agent 7, tasteless preserved soybean 16, pineapple 5, glutinous rice flour 6, dragon fruit 5, mountain lucerne short, bristly hair or beard 4, spiral shell 12, steamed bun 7, haw sheet 6, mashed garlic 4, papaya 7, finger citron flower 1.7, marginate rockbell herb 0.5, the Japanese ardisia 0.9, pine tree leaf powder 2, the stem of noble dendrobium 2.2, Radix Angelicae Sinensis 2.8, refined salt, chickens' extract, green onion ginger is broken, soy sauce is appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
The root of herbaceous peony 1.6, the Radix Astragali 1.8, reed rhizome 2.4, Bai Zhi 2.5, mutton 60, oat 15, five-spice powder 8, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 12 minutes, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice more stifling 25 minutes, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 20 minutes, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
A preparation method for the young ginger sauce of invigorating qi for tranquilization, is characterized in that comprising the following steps:
(1) by concentrated after the Chinese herbal medicine 7-8 times floodings such as the finger citron flower of described weight portion, marginate rockbell herb, the Japanese ardisia, pine tree leaf powder, the stem of noble dendrobium, Radix Angelicae Sinensis, obtain Chinese medicine juice, cool stand-by;
(2) abrasive dust is dried in tasteless preserved soybean, spiral shell mixing, and young ginger is cleaned peeling and dices, and admixes Salt black bean river snail powder, multi-salting 2-3 hour;
(3) steamed bun, pineapple, dragon fruit mixing are placed in mixer and stir into mud, take out and admix glutinous rice flour, nourishing additive agent makes pellet, be more jointly placed in oven for baking 8 minutes, take out stand-by;
(4) mountain lucerne short, bristly hair or beard, papaya clean impurity elimination, are watered and squeeze slurry, filter to obtain slurries, obtain fruit juice, and mashed garlic is admixed in haw sheet chopping, and be blended into fruit juice mixing and decoct into pasty state, taking-up is dried, stand-by;
(5) Chinese medicine juice and step (2), (3), (4) gained mixing of materials are poured in pot, hot plate and add leftover materials to thickness, and little fire continues heating 15 minutes, to obtain final product.
Claims (2)
1. the young ginger sauce of invigorating qi for tranquilization, is characterized in that being made up of the raw material of following weight portion:
Young ginger 30-40, nourishing additive agent 6-7, tasteless preserved soybean 15-16, pineapple 4-5, glutinous rice flour 5-6, dragon fruit 3-5, mountain lucerne short, bristly hair or beard 4-6, spiral shell 10-12, steamed bun 6-7, haw sheet 4-6, mashed garlic 2-4, papaya 6-7, finger citron flower 1.7-2, marginate rockbell herb 0.5-1, Japanese ardisia 0.9-1, pine tree leaf powder 2-3, stem of noble dendrobium 2-2.2, Radix Angelicae Sinensis 2-2.8, refined salt, chickens' extract, green onion ginger is broken, soy sauce is appropriate;
Described nourishing additive agent is made up of following raw materials in part by weight:
Root of herbaceous peony 1.4-1.6, Radix Astragali 1.3-1.8, reed rhizome 2.1-2.4, Bai Zhi 2-2.5, mutton 60-70, oat 15-20, five-spice powder 8-9, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7-9 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 10-12 minute, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice again and fumigate 20-25 minute, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 18-20 minute, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
2. the preparation method of the young ginger sauce of a kind of invigorating qi for tranquilization according to claim 1, is characterized in that comprising the following steps:
(1) by concentrated after the Chinese herbal medicine 7-8 times floodings such as the finger citron flower of described weight portion, marginate rockbell herb, the Japanese ardisia, pine tree leaf powder, the stem of noble dendrobium, Radix Angelicae Sinensis, obtain Chinese medicine juice, cool stand-by;
(2) abrasive dust is dried in tasteless preserved soybean, spiral shell mixing, and young ginger is cleaned peeling and dices, and admixes Salt black bean river snail powder, multi-salting 2-3 hour;
(3) steamed bun, pineapple, dragon fruit mixing are placed in mixer and stir into mud, take out and admix glutinous rice flour, nourishing additive agent makes pellet, be more jointly placed in oven for baking 6-8 minute, take out stand-by;
(4) mountain lucerne short, bristly hair or beard, papaya clean impurity elimination, are watered and squeeze slurry, filter to obtain slurries, obtain fruit juice, and mashed garlic is admixed in haw sheet chopping, and be blended into fruit juice mixing and decoct into pasty state, taking-up is dried, stand-by;
(5) Chinese medicine juice and step (2), (3), (4) gained mixing of materials are poured in pot, hot plate and add leftover materials to thickness, and little fire continues heating 10-15 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376152.6A CN105011098A (en) | 2015-06-27 | 2015-06-27 | Tender ginger sauce capable of supplementing qi and soothing nerves and preparation method of tender ginger sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376152.6A CN105011098A (en) | 2015-06-27 | 2015-06-27 | Tender ginger sauce capable of supplementing qi and soothing nerves and preparation method of tender ginger sauce |
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| CN105011098A true CN105011098A (en) | 2015-11-04 |
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| CN201510376152.6A Pending CN105011098A (en) | 2015-06-27 | 2015-06-27 | Tender ginger sauce capable of supplementing qi and soothing nerves and preparation method of tender ginger sauce |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234983A (en) * | 1998-05-07 | 1999-11-17 | 彭英利 | Ginger jam and preparing method thereof |
| CN1246293A (en) * | 1998-08-28 | 2000-03-08 | 况启生 | Method for producing ginger paste |
| JP2006087370A (en) * | 2004-09-24 | 2006-04-06 | Yamatoichi Shuzomoto:Kk | Seasoning and combined seasoning |
| CN101919534A (en) * | 2010-06-08 | 2010-12-22 | 华南农业大学 | Sand ginger paste and preparation method thereof |
| CN102132854A (en) * | 2011-02-10 | 2011-07-27 | 朱风涛 | Method for comprehensive processing and utilizing raw ginger |
| CN104172040A (en) * | 2014-07-22 | 2014-12-03 | 湖北工业大学 | Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product |
| CN104187574A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | A ginger juice-sword bean low-salt sauce material and a preparing method thereof |
-
2015
- 2015-06-27 CN CN201510376152.6A patent/CN105011098A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234983A (en) * | 1998-05-07 | 1999-11-17 | 彭英利 | Ginger jam and preparing method thereof |
| CN1246293A (en) * | 1998-08-28 | 2000-03-08 | 况启生 | Method for producing ginger paste |
| JP2006087370A (en) * | 2004-09-24 | 2006-04-06 | Yamatoichi Shuzomoto:Kk | Seasoning and combined seasoning |
| CN101919534A (en) * | 2010-06-08 | 2010-12-22 | 华南农业大学 | Sand ginger paste and preparation method thereof |
| CN102132854A (en) * | 2011-02-10 | 2011-07-27 | 朱风涛 | Method for comprehensive processing and utilizing raw ginger |
| CN104187574A (en) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | A ginger juice-sword bean low-salt sauce material and a preparing method thereof |
| CN104172040A (en) * | 2014-07-22 | 2014-12-03 | 湖北工业大学 | Preparation method for low-salt crisp soy-preserved Jerusalem artichoke product |
Non-Patent Citations (1)
| Title |
|---|
| 杨万祥 等: "《家庭自制美味辣酱》", 31 March 2009, 金盾出版社 * |
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Application publication date: 20151104 |
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