CN105249390A - Chinese prickly ash cooking wine and preparation method therefor - Google Patents
Chinese prickly ash cooking wine and preparation method therefor Download PDFInfo
- Publication number
- CN105249390A CN105249390A CN201510562381.7A CN201510562381A CN105249390A CN 105249390 A CN105249390 A CN 105249390A CN 201510562381 A CN201510562381 A CN 201510562381A CN 105249390 A CN105249390 A CN 105249390A
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- essential oil
- cooking wine
- wine
- emulsifying agent
- prickly ash
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- 235000014101 wine Nutrition 0.000 title claims abstract description 89
- 238000010411 cooking Methods 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 241001079064 Zanthoxylum schinifolium Species 0.000 title 1
- 239000000341 volatile oil Substances 0.000 claims abstract description 69
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 43
- 239000004530 micro-emulsion Substances 0.000 claims abstract description 32
- 235000019991 rice wine Nutrition 0.000 claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 22
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000001914 filtration Methods 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 238000011049 filling Methods 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 55
- 239000006002 Pepper Substances 0.000 claims description 55
- 241000722363 Piper Species 0.000 claims description 55
- 235000016761 Piper aduncum Nutrition 0.000 claims description 55
- 235000017804 Piper guineense Nutrition 0.000 claims description 55
- 235000008184 Piper nigrum Nutrition 0.000 claims description 55
- 239000003995 emulsifying agent Substances 0.000 claims description 34
- 239000000047 product Substances 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 17
- 238000000034 method Methods 0.000 claims description 14
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims description 14
- 229920000053 polysorbate 80 Polymers 0.000 claims description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 8
- 238000004519 manufacturing process Methods 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 230000008569 process Effects 0.000 claims description 5
- 238000003860 storage Methods 0.000 abstract description 24
- 238000002834 transmittance Methods 0.000 abstract description 13
- 239000002994 raw material Substances 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 241000251468 Actinopterygii Species 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 230000008859 change Effects 0.000 description 4
- 235000013339 cereals Nutrition 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 244000273928 Zingiber officinale Species 0.000 description 2
- 235000006886 Zingiber officinale Nutrition 0.000 description 2
- 238000010586 diagram Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Inorganic materials [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000001256 steam distillation Methods 0.000 description 2
- 235000007650 Aralia spinosa Nutrition 0.000 description 1
- 241000949456 Zanthoxylum Species 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 239000001525 mentha piperita l. herb oil Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000019477 peppermint oil Nutrition 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000009877 rendering Methods 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000002798 spectrophotometry method Methods 0.000 description 1
- -1 stir 10-20min Substances 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
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
Abstract
The invention discloses Chinese prickly ash cooking wine and a preparation method therefor, and belongs to the brewing technology field. A microemulsion formula of Chinese prickly ash essential oil is designed with natural Chinese prickly ash essential oil is employed as a raw material, and a Chinese prickly ash essential oil microemulsion is prepared. The obtained Chinese prickly ash essential oil microemulsion is blended with rice wine and salt, the pH value of rice wine, the rice wine alcohol degree, the edible salt addition and the Chinese prickly ash essential oil microemulsion are adjusted, full stirring is carried out, and Chinese prickly ash cooking with a high essential oil content is prepared after operations of filtering, disinfection, filling and the like. When the produced cooking wine is compared with traditional Chinese prickly ash cooking wine, the essential oil content in the cooking wine is raised by more than 10 times, and the mutton smell removal, fish smell removal and seasoning effects are substantial. In addition, the cooking wine produced through the technology is clear and stable, the essential oil preserving rate is 97.25% after storage for 12 months, the cooking wine light transmittance is 97.18%, and good storage stability is achieved.
Description
Technical field
The present invention relates to a kind of Chinese prickly ash cooking wine and preparation method thereof, belong to technology and brewing technology.
Background technology
Cooking wine is a kind of wine being specifically designed to Cooking Seasoning, and the smell of fish, meat is mainly removed in the effect of cooking wine, increases the fragrance of dish, is conducive to salty sweet each taste and fully infiltrates in dish.Existing flavourings cooking wine is mainly based on fermented wine, Spirit or edible alcohol composition, adds edible salt (can add plant spice), formulated liquid flavoring.
Chinese prickly ash is indispensable flavouring during people live, and the topmost purposes of Chinese prickly ash is as spice, among the cooking processing and seasoning of numerous food, has effects such as composing fragrant, painted, covering smell, anticorrosion, health care, increase appetite.The fragrance of Chinese prickly ash is produced by pepper volatile oil.
The Chinese prickly ash of drying is immersed in edible alcohol or wine by existing Chinese prickly ash cooking wine preparation technology, the Chinese prickly ash leaching liquor obtained after filtering mixes obtained with edible alcohol, yellow rice wine and other spice, but the cooking wine active ingredient pepper volatile oil content that this technique obtains is low, and Chinese prickly ash fragrance is light not strong; In addition, due to the protein contained in Chinese prickly ash, the interaction of the materials such as plant polyphenol and yellow rice wine, in the Chinese prickly ash cooking wine of preparation, easy flocculation sediment, reduces cooking wine organoleptic quality, shortens the shelf life of cooking wine.
Along with the continuous expansion of the cooking wine market demand, find a kind of Chinese prickly ash aromatic flavour and the cooking wine preparation method keeping cooking wine stable has great importance.
Summary of the invention
The technical problem to be solved in the present invention is, for improving volatile oil content in Chinese prickly ash cooking wine, proposes a kind of production method of stable high pepper volatile oil content cooking wine.
Said method comprising the steps of:
1) preparation of Japan pepper essential oil microemulsion: with natural Japan pepper essential oil for raw material, according to formula by emulsifying agent and assistant for emulsifying agent mixing, Japan pepper essential oil is added, at 25-40 DEG C, with the speed of 1500-3000r/min in gained mixture, stir 10-20min, water is added again, at 25-40 DEG C, with the speed of 1500-3000r/min in the mixture obtained, stir 10-20min, obtained Japan pepper essential oil microemulsion;
2) cooking wine allotment: adjustment yellow rice wine pH value is 3.6-3.8, and yellow rice wine wine degree is 10%-13% (v/v), and the addition of edible salt is 10-15g/L, and the addition of Japan pepper essential oil microemulsion is 1 ‰-3 ‰ of yellow rice wine volume, fully stirs;
3) semi-finished product cooking wine obtains finished product cooking wine after filtering, sterilizing, filling, finished product process, and filtering is undertaken to each operation of finished product by the requirement in cooking wine conventional production process.
The formula of described Japan pepper essential oil microemulsion is: the natural Japan pepper essential oil of 5-10 mass parts, the emulsifying agent of 20-30 mass parts, the assistant for emulsifying agent of 10-15 mass parts, the water of 50-70 mass parts.
Described emulsifying agent is Tween 80, and assistant for emulsifying agent used is edible alcohol.
In one embodiment of the invention, the formula of described Japan pepper essential oil microemulsion is: the natural Japan pepper essential oil of 5 mass parts, the emulsifying agent of 20 mass parts, the assistant for emulsifying agent of 10 mass parts, the water of 65 mass parts; Emulsifying agent is Tween 80, and assistant for emulsifying agent is edible alcohol.
In one embodiment of the invention, the formula of described Japan pepper essential oil microemulsion is: the natural Japan pepper essential oil of 7 mass parts, the emulsifying agent of 20 mass parts, the assistant for emulsifying agent of 10 mass parts, the water of 70 mass parts; Emulsifying agent is Tween 80, and assistant for emulsifying agent is edible alcohol.
The Pricklyash Peel material alcohol oil content that the present invention obtains can reach 192mg/L, apparently higher than common cooking wine, has and good goes the flavouring effect of rendering palatable of having a strong smell; In addition, the cooking wine of this explained hereafter has good storage stability, and store the cooking wine clear stable after December, Japan pepper essential oil retention rate reaches 97.25%, and cooking wine light transmittance is 97.18%.
Accompanying drawing explanation
Fig. 1 is pepper volatile oil storage rate variation diagram in the Chinese prickly ash cooking wine storage of embodiment 1 preparation.
Fig. 2 is light transmittance variation diagram in the Chinese prickly ash cooking wine storage of embodiment 1 preparation.
Detailed description of the invention
Japan pepper essential oil storage rate: by the cooking wine for preparing under room temperature (about 25 DEG C), deposit 12 months, measure the change of Japan pepper essential oil wherein, Japan pepper essential oil storage rate (%)=(content of content/storage Japan pepper essential oil after 12 months of the front Japan pepper essential oil of storage) × 100%.
The mensuration of the content of Japan pepper essential oil: adopt steam distillation to measure the total content of peppermint oil in cooking wine, joined in 500mL round-bottomed flask by the Chinese prickly ash cooking wine of 100mL, measuring concentration is 1mgmL
-1sodium chloride solution 150mL pour in flask, shake up, carry out atmospheric steam distillation 3h, read its volume (being accurate to 0.1mL).
Cooking wine light transmittance: use spectrophotometric determination sample light transmittance at a wavelength of 800 nm (with the yellow rice wine before allocating for blank), each sample carries out three parallel determinations, and light transmittance gets the mean value of parallel determination.Light transmittance is higher, and clarity is better.
Embodiment 1
The present embodiment comprises the following steps:
With natural Japan pepper essential oil for raw material, get Tween 80 (Tween80) 20g, edible alcohol 10g, mixes and makes blended emulsifier, add Japan pepper essential oil 5g, under temperature 30 DEG C, mixing speed 3000r/min condition, stir 15min mixing, then add water 65g, under temperature 30 DEG C, mixing speed 3000r/min condition, stir 20min obtain Japan pepper essential oil microemulsion, this microemulsion average grain diameter 77nm, clear, good stability; Store that storage rate after 12 months is 95.1%, light transmittance is 97.3%, compared with time initial with storage, there is no significant change.Adjustment yellow rice wine pH value is 3.8, and yellow rice wine wine degree is 12% (v/v); The addition of edible salt is 13g/L, and Japan pepper essential oil micro emulsion addition is 1 ‰ of yellow rice wine volume, fully stirs; Semi-finished product cooking wine obtains finished product cooking wine after filtering, sterilizing, filling, finished product process, and filtering is undertaken to each operation of finished product by the requirement in cooking wine conventional production process.
Embodiment 2
The present embodiment comprises the following steps:
With natural Japan pepper essential oil for raw material, get Tween 80 (Tween80) 20g, edible alcohol 10g, mixes and makes blended emulsifier, add Japan pepper essential oil 7g, under temperature 30 DEG C, mixing speed 3000r/min condition, stir 20min mixing, then add water 70g, under temperature 30 DEG C, mixing speed 3000r/min condition, stir 20min obtain Japan pepper essential oil microemulsion, this microemulsion average grain diameter 83nm, clear, good stability; Store that storage rate after 12 months is 97.1%, light transmittance is 96.3%, compared with time initial with storage, there is no significant change.Adjustment yellow rice wine pH value is 3.6, and yellow rice wine wine degree is 11% (v/v); The addition of edible salt is 10g/L, and Japan pepper essential oil micro emulsion addition is 2 ‰ of yellow rice wine volume, fully stirs; Semi-finished product cooking wine obtains finished product cooking wine after filtering, sterilizing, filling, finished product process, and filtering is undertaken to each operation of finished product by the requirement in cooking wine conventional production process.
Embodiment 3
(1) detect the volatile oil content of the Chinese prickly ash cooking wine that embodiment 1 and embodiment 2 obtain, and compare with commercially available Chinese prickly ash cooking wine, result is as shown in table 1 below.
Chinese prickly ash cooking wine prepared by table 1 the present invention and commercially available Chinese prickly ash cooking wine volatile oil content contrast
Can find out, the Chinese prickly ash cooking wine volatile oil content using this technology to prepare is about 10 times of commercial like product, is a kind of Chinese prickly ash cooking wine of high volatile oil content.
The storage stability of Chinese prickly ash cooking wine prepared by embodiment 1 is detected, the results are shown in accompanying drawing 1 and accompanying drawing 2, can find out that cooking wine prepared by the present invention has good storage stability, storing the Japan pepper essential oil storage rate after 12 months is 97.25%, and cooking wine light transmittance is 97.18%.
As can be seen from the above results, Chinese prickly ash cooking wine volatile oil content prepared by this technique is high, and storage stability is good.
Embodiment 4
The present embodiment comprises the following steps:
With natural Japan pepper essential oil for raw material, get Tween 80 (Tween80) 15g, edible alcohol 5g, mix and make blended emulsifier, add Japan pepper essential oil 12g, under temperature 30 DEG C, mixing speed 3000r/min condition, stir 20min mixing, add water 70g again, under temperature 30 DEG C, mixing speed 3000r/min condition, stir 20min obtain Japan pepper essential oil microemulsion.Adjustment yellow rice wine pH value is 3.8, and yellow rice wine wine degree is 12% (v/v); The addition of edible salt is 13g/L, and Japan pepper essential oil micro emulsion addition is 1 ‰ of yellow rice wine volume, fully stirs; Preparation cooking wine through filtering, sterilizing, filling, packaging after obtain finished product cooking wine.
Store the light transmittance after 12 months to embodiment 1 and the obtained Chinese prickly ash cooking wine of embodiment 4 to compare, result is as follows:
The ginger cooking wine that table 2 embodiment 1 is obtained and the ginger cooking wine storage stability that embodiment 4 obtains contrast
Compared with embodiment 1, in example 4, Japan pepper essential oil micro emulsion formula is changed.Found by the storage stability contrast of the cooking wine obtained two kinds of technology, the Chinese prickly ash cooking wine that the Chinese prickly ash cooking wine stability that embodiment 1 obtains obtains apparently higher than embodiment 4.
Embodiment 5
The present embodiment comprises the following steps:
With natural Japan pepper essential oil for raw material, get Tween 80 (Tween80) 20g, edible alcohol 10g, mixes and makes blended emulsifier, add Japan pepper essential oil 5g, under temperature 30 DEG C, mixing speed 3000r/min condition, stir 15min mixing, then add water 65g, under temperature 30 DEG C, mixing speed 3000r/min condition, stir 20min obtain Japan pepper essential oil microemulsion, this microemulsion average grain diameter 77nm, clear, good stability; Store that storage rate after 12 months is 95.1%, light transmittance is 97.3%, compared with time initial with storage, there is no significant change.Adjustment yellow rice wine pH value is 3.8, and yellow rice wine wine degree is 12% (v/v); The addition of edible salt is 13g/L, and Japan pepper essential oil micro emulsion addition is 4 ‰ of yellow rice wine volume, fully stirs; Semi-finished product cooking wine obtains finished product cooking wine after filtering, sterilizing, filling, finished product process, and filtering is undertaken to each operation of finished product by the requirement in cooking wine conventional production process.
Store the light transmittance after 12 months to embodiment 1 and the obtained Chinese prickly ash cooking wine of embodiment 5 to compare, result is as follows:
The Chinese prickly ash cooking wine that table 3 embodiment 1 is obtained and the Chinese prickly ash cooking wine storage stability that embodiment 5 obtains contrast
Compared with embodiment 1, in embodiment 5, add Japan pepper essential oil micro emulsion addition to 4 ‰.Found by the storage stability contrast of the cooking wine obtained two embodiments, the Chinese prickly ash cooking wine that the Chinese prickly ash cooking wine stability that embodiment 1 obtains obtains apparently higher than embodiment 5.
Although the present invention with preferred embodiment openly as above; but it is also not used to limit the present invention, any person skilled in the art, without departing from the spirit and scope of the present invention; all can do various changes and modification, what therefore protection scope of the present invention should define with claims is as the criterion.
Claims (5)
1. prepare a method for Chinese prickly ash cooking wine, it is characterized in that, comprise the following steps:
1) preparation of Japan pepper essential oil microemulsion: according to formula by emulsifying agent and assistant for emulsifying agent mixing, Japan pepper essential oil is added in gained mixture, under uniform temperature, mixing speed condition, stir a period of time fully mixes, water is added again in the mixture obtained, under uniform temperature, mixing speed condition, stir a period of time fully mixes, obtained Japan pepper essential oil microemulsion;
2) cooking wine allotment: adjustment yellow rice wine pH value is 3.6-3.8, and yellow rice wine wine degree is 10%-13%, and the addition of edible salt is 10-15g/L, and the addition of Japan pepper essential oil microemulsion is 1 ‰-3 ‰ of yellow rice wine volume, fully stirs;
3) step 2) gained semi-finished product cooking wine by cooking wine conventional production process produce obtain finished product Chinese prickly ash cooking wine;
The formula of described Japan pepper essential oil microemulsion is: the natural Japan pepper essential oil of 5-10 mass parts, the emulsifying agent of 20-30 mass parts, the assistant for emulsifying agent of 10-15 mass parts, the water of 50-70 mass parts;
Described emulsifying agent is Tween 80, and described assistant for emulsifying agent is edible alcohol.
2. method according to claim 1, is characterized in that, said method comprising the steps of:
1) preparation of Japan pepper essential oil microemulsion: according to formula by emulsifying agent and assistant for emulsifying agent mixing, Japan pepper essential oil is added in gained mixture, at 25-40 DEG C, with the speed of 1500-3000r/min, stir 10-20min, then add water in the mixture obtained, at 25-40 DEG C, with the speed of 1500-3000r/min, stir 10-20min, obtained Japan pepper essential oil microemulsion;
2) cooking wine allotment: adjustment yellow rice wine pH value is 3.6-3.8, and yellow rice wine wine degree is 10%-13%, and the addition of edible salt is 10-15g/L, and the addition of Japan pepper essential oil microemulsion is 1 ‰-3 ‰ of yellow rice wine volume, fully stirs;
3) semi-finished product cooking wine obtains finished product cooking wine after filtering, sterilizing, filling, finished product process, and filtering is undertaken to each operation of finished product by the requirement in cooking wine conventional production process.
3. method according to claim 1, is characterized in that, the formula of described Japan pepper essential oil microemulsion is: the natural Japan pepper essential oil of 5 mass parts, the emulsifying agent of 20 mass parts, the assistant for emulsifying agent of 10 mass parts, the water of 65 mass parts; Emulsifying agent is Tween 80, and assistant for emulsifying agent is edible alcohol.
4. method according to claim 1, is characterized in that, the formula of described Japan pepper essential oil microemulsion is: the natural Japan pepper essential oil of 7 mass parts, the emulsifying agent of 20 mass parts, the assistant for emulsifying agent of 10 mass parts, the water of 70 mass parts; Emulsifying agent is Tween 80, and assistant for emulsifying agent is edible alcohol.
5. according to the Chinese prickly ash cooking wine that the arbitrary described method of claim 1-4 prepares.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201510562381.7A CN105249390B (en) | 2015-09-07 | 2015-09-07 | A kind of Chinese prickly ash cooking wine and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510562381.7A CN105249390B (en) | 2015-09-07 | 2015-09-07 | A kind of Chinese prickly ash cooking wine and preparation method thereof |
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| Publication Number | Publication Date |
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| CN105249390A true CN105249390A (en) | 2016-01-20 |
| CN105249390B CN105249390B (en) | 2018-10-16 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108056450A (en) * | 2018-02-07 | 2018-05-22 | 江阴市品酿酒有限公司 | A kind of cooking wine |
| CN109497497A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of Chinese prickly ash flavor soy sauce and preparation method thereof |
| CN109699989A (en) * | 2018-12-20 | 2019-05-03 | 四川大学 | A kind of oil-in-water type Japan pepper essential oil micro emulsion and preparation method thereof |
| CN110150605A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | One production method for cultivating peanut Preserved-fish capsicum |
| CN110876311A (en) * | 2019-12-05 | 2020-03-13 | 薛金宝 | Application of ethylene silicon in pepper harvest period and use method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108056450A (en) * | 2018-02-07 | 2018-05-22 | 江阴市品酿酒有限公司 | A kind of cooking wine |
| CN109497497A (en) * | 2018-12-20 | 2019-03-22 | 四川大学 | A kind of Chinese prickly ash flavor soy sauce and preparation method thereof |
| CN109699989A (en) * | 2018-12-20 | 2019-05-03 | 四川大学 | A kind of oil-in-water type Japan pepper essential oil micro emulsion and preparation method thereof |
| CN110150605A (en) * | 2019-07-04 | 2019-08-23 | 广西壮族自治区农业科学院 | One production method for cultivating peanut Preserved-fish capsicum |
| CN110876311A (en) * | 2019-12-05 | 2020-03-13 | 薛金宝 | Application of ethylene silicon in pepper harvest period and use method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN105249390B (en) | 2018-10-16 |
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