CN105146430A - Pickled perilla frutescens and preparation method thereof - Google Patents
Pickled perilla frutescens and preparation method thereof Download PDFInfo
- Publication number
- CN105146430A CN105146430A CN201510496885.3A CN201510496885A CN105146430A CN 105146430 A CN105146430 A CN 105146430A CN 201510496885 A CN201510496885 A CN 201510496885A CN 105146430 A CN105146430 A CN 105146430A
- Authority
- CN
- China
- Prior art keywords
- parts
- perilla frutescens
- powder
- perilla
- radix
- 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
- 238000002360 preparation method Methods 0.000 title claims description 7
- 244000124853 Perilla frutescens Species 0.000 title abstract 7
- 235000004348 Perilla frutescens Nutrition 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 22
- 102000004196 processed proteins & peptides Human genes 0.000 claims abstract description 11
- 108090000765 processed proteins & peptides Proteins 0.000 claims abstract description 11
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 10
- 244000068988 Glycine max Species 0.000 claims abstract description 10
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 10
- 240000006024 Lactobacillus plantarum Species 0.000 claims abstract description 9
- 235000013965 Lactobacillus plantarum Nutrition 0.000 claims abstract description 9
- 241000241413 Propolis Species 0.000 claims abstract description 9
- 229940072205 lactobacillus plantarum Drugs 0.000 claims abstract description 9
- 229940069949 propolis Drugs 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims abstract description 4
- 230000004151 fermentation Effects 0.000 claims abstract description 4
- 235000004347 Perilla Nutrition 0.000 claims description 20
- 241000229722 Perilla <angiosperm> Species 0.000 claims description 20
- 235000021110 pickles Nutrition 0.000 claims description 14
- 235000012545 Vaccinium macrocarpon Nutrition 0.000 claims description 12
- 244000291414 Vaccinium oxycoccus Species 0.000 claims description 12
- 235000002118 Vaccinium oxycoccus Nutrition 0.000 claims description 12
- 235000004634 cranberry Nutrition 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 229920001184 polypeptide Polymers 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 241000756943 Codonopsis Species 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 206010033546 Pallor Diseases 0.000 claims description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000034 method Methods 0.000 abstract description 5
- 241000894006 Bacteria Species 0.000 abstract description 4
- IOVCWXUNBOPUCH-UHFFFAOYSA-M Nitrite anion Chemical compound [O-]N=O IOVCWXUNBOPUCH-UHFFFAOYSA-M 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- -1 ammonium ions Chemical class 0.000 abstract description 2
- 239000003963 antioxidant agent Substances 0.000 abstract description 2
- 230000003078 antioxidant effect Effects 0.000 abstract description 2
- 238000005554 pickling Methods 0.000 abstract description 2
- 230000002000 scavenging effect Effects 0.000 abstract description 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 240000001717 Vaccinium macrocarpon Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000021019 cranberries Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 239000000447 pesticide residue Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000013311 vegetables Nutrition 0.000 description 4
- 239000002253 acid Substances 0.000 description 2
- 239000003905 agrochemical Substances 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
- 230000000694 effects Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 108090000913 Nitrate Reductases Proteins 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N ammonia Natural products N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 238000009924 canning Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005482 strain hardening Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The present invention discloses a pickled perilla frutescens which is made from the following raw materials in parts by weight: 300-310 parts of perilla frutescens leaves, 10-11 parts of haw powder, 10-11 parts of cranberries, 2-3 parts of radix bupleuri, 1-2 parts of licorice, 3-4 parts of codonopsis pilosula, 1-2 parts of astragalus membranaceus, 12-13 parts of edible salt, 6-7 parts of white granulated sugar, 1.5-1.6 parts of soybean peptides, 5-6 parts of propolis, 15-16 parts of lactobacillus plantarum, an appropriate amount of edible alcohol, and 350-360 parts of 0.5% calcium chloride solution. The perilla frutescens leaves are washed by the edible alcohol, which can wash away pesticide residues on the surfaces of the perilla frutescens leaves. The added soybean peptides in the pickling process can promote lactobacillus plantarum fermentation, and at the same time the soybean peptides are an antioxidant, can directly reduce the nitrite into ammonium ions, and strengthen the scavenging effect of nitrite. The added propolis can not only improve the nutritional value of the pickled perilla frutescens, but also can inhibit the growth of mixed bacteria. In addition, the pickled perilla frutescens has an efficacy of preventing cold.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of perilla pickle and preparation method thereof.
Background technology
Vegetables are requisite food during people live, but because it has season of growth property and region, so people work out the method for a lot of processing storage vegetables in long-term practical experience of life, as saucing, drying, refrigeration, canning etc.Pickles be with one or more fresh vegetables for raw material, add salt and spice etc., the process of pickling with water, utilize the acid food that lactobacillus-fermented is made.From ancient times to the present, pickles liking deeply by consumers in general, containing wholesome materials such as lactic acid bacterias in pickles, again there is peat-reek, have aid digestion, regulate functions of intestines and stomach, reduce cholesterol, improve the health care such as immunity of organisms, and pickles are a kind of cold working food, the nutriment losses such as the vitamin thus in vegetables, mineral matter, dietary fiber seldom, very useful to health, but in pickles curing process, very easily accumulate nitrite, bring serious safety issue to product, this becomes the hidden danger that consumer eats.
Summary of the invention
The object of the invention is exactly the defect in order to make up prior art, provides a kind of perilla pickle and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of perilla pickle, be made up of the raw material of following weight portion:
Perilla leaf 300-310, hawthorn powder 10-11, Cranberry 10-11, radix bupleuri 2-3, Radix Glycyrrhizae 1-2, Radix Codonopsis 3-4, Radix Astragali 1-2, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.
The preparation method of described perilla pickle, comprises the following steps:
(1) radix bupleuri, Radix Glycyrrhizae, Radix Codonopsis, the Radix Astragali are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) by as many again for Cranberry water making beating, filter cleaner, gained filtrate is spray-dried makes powder, obtains Cranberry powder;
(3) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, Cranberry powder, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(4) perilla leaf edible alcohol is cleaned, then send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, load in altar, add step (3) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, perilla leaf is taken out, mix with leftover materials and mix thoroughly, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Advantage of the present invention is: perilla leaf of the present invention adopts edible alcohol to clean, because alcohol has fat melting effect, and most agricultural chemicals is lipid, can the agricultural chemicals of eccysis perilla leaf remained on surface, and the soya-bean polypeptides added in curing process can promote that Lactobacillus plantarum ferments, make bacterium degrade and acid degradation more obvious, beans polypeptide is a kind of antioxidant simultaneously, can be directly ammonia radical ion by nitrate reductase, strengthen the scavenging action to nitrite, the propolis added not only can improve nutritive value of the present invention, also can suppress the growth of miscellaneous bacteria, in addition, the present invention contains multiple medicinal herb components, there is effect of preventing cold.
Detailed description of the invention
A kind of perilla pickle, be made up of the raw material of following weight portion (kilogram):
Perilla leaf 300, hawthorn powder 10, Cranberry 10, radix bupleuri 2, Radix Glycyrrhizae 1, Radix Codonopsis 3, the Radix Astragali 1, salt 12, white granulated sugar 6, soya-bean polypeptides 1.5, propolis 5, Lactobacillus plantarum 15, edible alcohol are appropriate, 0.5% calcium chloride solution 350.
The preparation method of described perilla pickle, comprises the following steps:
(1) radix bupleuri, Radix Glycyrrhizae, Radix Codonopsis, the Radix Astragali are added the water slow fire boiling 40 minutes of 5 times, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) by as many again for Cranberry water making beating, filter cleaner, gained filtrate is spray-dried makes powder, obtains Cranberry powder;
(3) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, Cranberry powder, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(4) perilla leaf edible alcohol is cleaned, then send in 0.5% calcium chloride solution, at 45 DEG C, blanching is pulled out after 15 minutes and is dried, and loads in altar, add step (3) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%%, perilla leaf is taken out, mix with leftover materials and mix thoroughly, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Claims (2)
1. a perilla pickle, is characterized in that being made up of the raw material of following weight portion:
Perilla leaf 300-310, hawthorn powder 10-11, Cranberry 10-11, radix bupleuri 2-3, Radix Glycyrrhizae 1-2, Radix Codonopsis 3-4, Radix Astragali 1-2, salt 12-13, white granulated sugar 6-7, soya-bean polypeptides 1.5-1.6, propolis 5-6, Lactobacillus plantarum 15-16, edible alcohol are appropriate, 0.5% calcium chloride solution 350-360.
2. the preparation method of perilla pickle according to claim 1, is characterized in that comprising the following steps:
(1) radix bupleuri, Radix Glycyrrhizae, Radix Codonopsis, the Radix Astragali are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, gained filtrate is spray-dried makes powder, obtains traditional Chinese medicine powder;
(2) by as many again for Cranberry water making beating, filter cleaner, gained filtrate is spray-dried makes powder, obtains Cranberry powder;
(3) added water by salt and be mixed with the saline solution that concentration is 3%, then add traditional Chinese medicine powder, Cranberry powder, white granulated sugar fully stir, big fire is boiled, and is cooled to 28 DEG C;
(4) perilla leaf edible alcohol is cleaned, then send in 0.5% calcium chloride solution, pull out after blanching 15-20 minute at 45-55 DEG C and dry, load in altar, add step (3) gained material, soya-bean polypeptides, propolis, inoculate Lactobacillus plantarum, at 30 DEG C of bottom fermentations, when lactic acid content reaches 0.3%-0.8%, perilla leaf is taken out, mix with leftover materials and mix thoroughly, pack, adopts 80 DEG C of wet sterilizations 8 minutes, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510496885.3A CN105146430A (en) | 2015-08-14 | 2015-08-14 | Pickled perilla frutescens and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510496885.3A CN105146430A (en) | 2015-08-14 | 2015-08-14 | Pickled perilla frutescens and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146430A true CN105146430A (en) | 2015-12-16 |
Family
ID=54787824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510496885.3A Pending CN105146430A (en) | 2015-08-14 | 2015-08-14 | Pickled perilla frutescens and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146430A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858514A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of auxotype flavoring and preparation method thereof |
| CN108783380A (en) * | 2018-04-28 | 2018-11-13 | 贵州统之源食品有限公司 | The marinated juice of bubble green pepper |
| CN108991464A (en) * | 2018-06-22 | 2018-12-14 | 余庆县农家人绿色食品开发有限公司 | A kind of bubble green pepper pickles juice and its production equipment and preparation method |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907112A (en) * | 2006-07-18 | 2007-02-07 | 李盛秋 | Pickle made of single traditional chinese medicinal material and process for producing same |
| CN102077961A (en) * | 2009-11-30 | 2011-06-01 | 尚德彦 | Perilla pickle |
| CN103598550A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Mint-bitter gourd pickle |
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
| CN103610133A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Shredded-jellyfish nutritious pickles and preparation method thereof |
| CN103621949A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Purple cabbage fresh-and-tender pickles and preparation method thereof |
| CN104172045A (en) * | 2014-07-31 | 2014-12-03 | 梁爱华 | Healthcare sword bean pickled vegetable and processing method thereof |
| CN104366386A (en) * | 2014-10-31 | 2015-02-25 | 辛范范 | Delicious pickles |
| CN104543888A (en) * | 2015-01-05 | 2015-04-29 | 安徽知香斋食品有限公司 | Bean pickles and preparation method thereof |
-
2015
- 2015-08-14 CN CN201510496885.3A patent/CN105146430A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1907112A (en) * | 2006-07-18 | 2007-02-07 | 李盛秋 | Pickle made of single traditional chinese medicinal material and process for producing same |
| CN102077961A (en) * | 2009-11-30 | 2011-06-01 | 尚德彦 | Perilla pickle |
| CN103598550A (en) * | 2013-10-15 | 2014-02-26 | 鲁杨 | Mint-bitter gourd pickle |
| CN103610078A (en) * | 2013-10-25 | 2014-03-05 | 周良 | Holothurian flavor pickles and preparation method thereof |
| CN103610133A (en) * | 2013-10-25 | 2014-03-05 | 周洪林 | Shredded-jellyfish nutritious pickles and preparation method thereof |
| CN103621949A (en) * | 2013-10-25 | 2014-03-12 | 周良 | Purple cabbage fresh-and-tender pickles and preparation method thereof |
| CN104172045A (en) * | 2014-07-31 | 2014-12-03 | 梁爱华 | Healthcare sword bean pickled vegetable and processing method thereof |
| CN104366386A (en) * | 2014-10-31 | 2015-02-25 | 辛范范 | Delicious pickles |
| CN104543888A (en) * | 2015-01-05 | 2015-04-29 | 安徽知香斋食品有限公司 | Bean pickles and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 鲍玲玲: ""豆类多肽对酱菜发酵亚硝酸盐形成影响及调控机理研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106858514A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of auxotype flavoring and preparation method thereof |
| CN108783380A (en) * | 2018-04-28 | 2018-11-13 | 贵州统之源食品有限公司 | The marinated juice of bubble green pepper |
| CN108783380B (en) * | 2018-04-28 | 2021-06-08 | 贵州统之源食品有限公司 | Pickling juice for pickled peppers |
| CN108991464A (en) * | 2018-06-22 | 2018-12-14 | 余庆县农家人绿色食品开发有限公司 | A kind of bubble green pepper pickles juice and its production equipment and preparation method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104939128A (en) | Detoxify sausage and making method thereof | |
| CN104757436A (en) | Coconut-fragrance flavor broad bean and preparing method thereof | |
| CN104082475A (en) | Ultramicro mulberry leaf and honey tea powder and processing method thereof | |
| CN105053989A (en) | Pickled fragrant mushrooms capable of reducing blood lipid and preparation method of pickled fragrant mushrooms | |
| CN103330191A (en) | Processing method of nostoc commune and mushroom nutrition powder | |
| CN104082516A (en) | Fruit variants milk ice cream and preparation method thereof | |
| CN104366482A (en) | Cynanchum bungei powder preparation method by probiotic fermentation | |
| CN105146430A (en) | Pickled perilla frutescens and preparation method thereof | |
| CN103637130A (en) | Low-salt sauced radish and preparation method thereof | |
| CN104187442B (en) | Original oil fermented soya bean and manufacturing method thereof | |
| CN103719678B (en) | A kind of lard fruity rice meal and preparation method thereof | |
| CN105053926A (en) | Fresh kidney bean pickled vegetables and preparation method thereof | |
| CN105230925A (en) | Preserved kiwi fruit with functions of invigorating stomach and promoting digestion and preparation method thereof | |
| CN105054108A (en) | Spicy and hot sausage and preparation method thereof | |
| CN105146431A (en) | Pickled bitter gourd and preparation method thereof | |
| CN105077114A (en) | Assorted soy-sauce pickles and making method thereof | |
| CN103947755B (en) | A kind of preparation method of tree peony flavor beverage | |
| CN105011199A (en) | Honey and red date sweet sausage and preparation method thereof | |
| CN105379884A (en) | Toxin expelling and weight losing acid tea and making method thereof | |
| CN105285258A (en) | Brown sugar vinasse tea production method | |
| CN104082444A (en) | Summer heat relieving honey milk tea powder and processing method thereof | |
| CN105166746B (en) | A kind of preparation method of Sessileflower Acanthopanax Bark nutrition fruit | |
| CN105053925A (en) | Sugar lowering pickled vegetable and preparation method thereof | |
| CN105054107A (en) | Vegetable sausage and preparation method thereof | |
| CN103931696B (en) | A kind of nut shrimp cake 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151216 |
|
| WD01 | Invention patent application deemed withdrawn after publication |