CN105285765A - Processing method of sweet-scented osmanthus flavored eels pickled with wine - Google Patents

Processing method of sweet-scented osmanthus flavored eels pickled with wine Download PDF

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Publication number
CN105285765A
CN105285765A CN201510893004.1A CN201510893004A CN105285765A CN 105285765 A CN105285765 A CN 105285765A CN 201510893004 A CN201510893004 A CN 201510893004A CN 105285765 A CN105285765 A CN 105285765A
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China
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grain
vacuum infiltration
wine
sweet
eel
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CN201510893004.1A
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Chinese (zh)
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刘魏
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刘魏
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Priority to CN201510893004.1A priority Critical patent/CN105285765A/en
Publication of CN105285765A publication Critical patent/CN105285765A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention provides a processing method of sweet-scented osmanthus flavored eels pickled with wine, which are processed by seven steps. An added processing step 5 of vacuum infiltration comprises the following steps: mixing fish blocks with pre-pickling wine, and carrying out the vacuum infiltration in a vacuum infiltration machine. The eel product pickled with the wine has a fresh and sweet taste so that the meat quality of the eel fish blocks pickled with the wine is tight, the eel product is elastic, fresh, tender and delicious, has a suitable salty degree and mellow aroma, and has rich wine aroma and fish flavor; pear blocks are added into the pre-pickling wine and water is added, and the mixture is boiled into soup; in a step 6 of preparing the wine, 0.2-1% of sweet-scented osmanthus is added, so that effective components in pears and the sweet-scented osmanthus are fused into the product, and furthermore, nutritional ingredients and health functions of the product are increased; and the eel product pickled with the wine, which is obtained by the method, has the effects of moistening lung and reducing phlegm, clearing way internal heat, promoting salivation, nourishing kidney and tonifying yin.

Description

The processing method of a kind of sweet osmanthus grain eel
Technical field
The present invention relates to a kind of method for salting of aquatic products, particularly the processing method of a kind of sweet osmanthus grain eel.
Background technology
Conger pile (formal name used at school: Anguilliformes), economic fish; Violent predacious fish.Osteichthyes Anguilliformes, Muraenesocidae, Muraenesox.Body is oval tubular, and afterbody is flat-sided.Tail is grown up in head and torso length sum.Head point is long.Eye ellipse shape.Mouthful large, at the bottom of tongue invests mouthful.Maxillary teeth is powerful sharp keen, 3 row; Tool 10 ~ 15 flat-sided molars in the middle of vomer.Body without squama, tool lateral wire hole 140 ~ 153.Dorsal fin is connected with tail fin with anal fin.Body yellowish-brown, Large scale individual is along dorsal fin base portion both sides each tool 1 crineous striped.142 ~ 154, vertebrae.Be distributed widely in eastern Africa, the Indian Ocean and northwest Pacific.Coastal area of china all produces, and the East Sea is main producing region.
Conger pile meat is thick, matter is thin, delicious, fat content is high, can for eating, making salty dry product or tank raw, conger pile meat and other oppress blending and make fish ball and fish sausage, the more delicious and high resilience of taste.Solarization dry product " eel dried fish " and drying marine eel swim-bladder are edible good merchantable brand.. eel is rich in multiple nutritional components, and having the effects such as qi-restoratives nourishes blood, clearing damp, anti-consumptive disease, is the good nutrition product of the patients such as prolonged illness, weakness, anaemia, pulmonary tuberculosis; Containing a kind of very rare Lip river, the Xihe River gram albumen in eel body, having the function of good strong able-bodied kidney, is the health food of young couple, the elderly; Eel is rich in calcareous aquatic products, often eats, and blood calcium value can be made to increase to some extent, make in vigorous health; The liver of eel contains abundant vitamin A, is the excellent food of yctalopia people.Eel taste is sweet, property is put down, and enters liver,kidney,spleen warp; There is qi-restoratives, nourish blood, clearing damp, the effect such as anti-consumptive disease; Be applicable to that prolonged illness is thin and weak, deficient five internal organs, anaemia, pulmonary tuberculosis, women collapse band under, infantile malnutrition, children's roundworm and hemorrhoid and prolapse of the anus patients.
Grain fish particularly poor conger pile is the traditional food of a kind of applicable China's Coastal Areas particularly unique flavor in Ningbo and area, Zhoushan, is also that a kind of being used for extends the product that preservation term meets consumer's needs.Grain conger pile has sweet salty harmony, and wine flavour, rice fragrance, cured fragrance three kinds of fragrance converge into one and give off a strong fragrance.According to analysis, fragrant poor conger pile protein content is high, lean, meat is good, delicious and be rich in the nutriment such as amino acid, mineral matter.Grain conger pile meat is tight, high resilience, have bite, color and luster is beautiful, gives off a strong fragrance, food of a specified duration is not minded, vinasse contain material and some mineral elements such as protein, starch, crude fibre, fat, amino acid, poly-pentose, ash content and abundant vitamin, auxin, and the nutritive value such as the saccharomycete produced in sweat, the pure and sweet factor of multiple delicate fragrance is large, meets the requirement of modern people to food nutrition, and component content is stablized, value of exploiting and utilizing is high.Containing alcohol and saccharomycete in vinasse, there is antiseptic power, to decomposition have the material of fishy smell and goods storage period autolysis etc. all very favourable.Traditional pickling process is with processing and fabricating hand-manipulated, scale and investment little, production efficiency and output are not high, and special product processing quality by natural climate condition and manually to affect, the edible safety of product and flavor quality, quality etc., product batch between there is larger fluctuation.
Summary of the invention
The present invention is by standardized processing production procedure basis, add relevant procedure, and in the batching of processing, add sweet osmanthus and the operatic circle, sweet osmanthus and the operatic circle all Charming fragrance, can improve a poor appetite, and itself may be used for wine brewing, sweet osmanthus and the operatic circle are used for poor eel, not only increase the fragrance of food, improve a poor appetite, also add the Dietotherapy health function of product.
In order to solve the problems of the technologies described above, the present invention is by following solution
A processing method for sweet osmanthus grain eel, comprises the following steps: step 1 pretreatment of raw material: fresh conger pile through removing dirty, de-black film and blood stains etc., then with flowing clear water rinsing 2-3 time; Step 2 is pickled: through the fish body that pretreatment is clean, drain away the water, add by a certain proportion of salt, sugar, the pickling liquid that appropriate cassia bark, ginger etc. are made, at 6-15 DEG C, pickle 6-10 hour, takes out, drains; Step 3 dehydrates: be dried to below moisture 30--38%; Step 4 stripping and slicing: by the fish body cut growth 2-3cm block section after drying and dehydrating; Step 5 vacuum infiltration: revealed with pre-grain by fish block and mix, carry out vacuum infiltration in vacuum infiltration machine, time of penetration is 6-18 hours; Step 6 grain system: by the fish block after vacuum infiltration and appropriate vinasse, monosodium glutamate, white sugar, etc. mix, low temperature poor a period of time processed, fermenting-ripening; Step 7 packs sterilization: grain is made the fish of fermenting-ripening packaged enter in retort pouch, vacuum seal, high temperature sterilization; It is characterized in that: the pre-grain dew of the vacuum infiltration in step 5 is: the operatic circle stripping and slicing of 8-16% is added water decocts into soup, and nylon bolting silk filters out the operatic circle of stripping and slicing, add salt, monosodium glutamate, appropriate, kaoliang spirit 3% to 9%, uniform mixing obtains pre-grain dew; Step 6 grain processed time, add the sweet osmanthus of 0.2-1%, with the fish block after vacuum infiltration, vinasse, monosodium glutamate, white sugar, etc. mix, low temperature grain makes.
Further, the pre-grain dew of vacuum infiltration in step 5, when decocting into soup, the concentrate of every 500 grams of pre-grain dew through decocting to 400-450 grams.
Further, in step 5 vacuum infiltration pre-grain dew in kaoliang spirit be 7%.
Further, the pre-grain dew of vacuum infiltration in step 5, when decocting into soup, the concentrate of every 500 grams of pre-grain dew through decocting to 350 grams-400 grams.
Further, step 6 grain system in: the sweet osmanthus adding 0.6-0.8%, with the fish block after vacuum infiltration, vinasse, monosodium glutamate, white sugar, etc. mix, low temperature grain system.
The present invention is by increasing procedure of processing 5 vacuum infiltration: revealed with pre-grain by fish block and mix, in vacuum infiltration machine, carry out vacuum infiltration; Add the fresh and sweet mouthfeel of poor conger pile goods, make poor conger pile fish block meat tight, high resilience, fresh and tender delicious, the degree of saltiness is suitable for, and fragrance is mellow, has strong wine aroma and taste with sweet and sour flavor.Add water decoct into decoction by adding the operatic circle block in pre-grain dew, and when step 6 grain is processed, add the sweet osmanthus of 0.2-1%, by the operatic circle and sweet osmanthus active ingredient incorporate in product, add nutritional labeling and the health care of product.The fragrance of the operatic circle and sweet osmanthus is immersed product, with fragrance striking the nose when product is eaten, increase appetite; Sterilization is packed: make the matured product of poor conger pile can prevent the transition of goods from fermenting through sterilization processing, effectively can improve again the shelf-life of goods by step 6.
Sweet osmanthus has a lot of another name: because leaf claims as Gui in " osmanthus "; Texture, as rhinoceros, is sweet-scented osmanthus again; It is elegant noble and unsullied, fragrance spread and overflows, and is called as " celestial friend "; Sweet osmanthus is otherwise known as " celestial tree ", " spending the middle Old Man of the Moon ".Sweet osmanthus grows usually on rock ridge, also cries in " rock osmanthus "; When sweet osmanthus blooms, giving off a strong fragrance causes far, and its fragrance has dense clearly two features held concurrently, and can cleanse clearly, densely causes far away, therefore has the laudatory title of " kamuning "; Chrysanthemum is thin as grain, therefore has again the name of " Jin Su "; Sweet osmanthus is " celestial visitor "; Sweet osmanthus effect: yellowish white, fragrance, extract aromatic oil, osmanthus concrete processed, can be used for food, cosmetics, can cake processed, candy, and can make wine.Sweet osmanthus taste is pungent, can be used as medicine.Be used as medicine with flower, fruit and root.Autumn picks flowers; Fruit picking in spring; The four seasons adopt root, dry respectively.Flower: pungent, temperature.Really: acrid, sweet, warm.Root: sweet, micro-puckery is flat.Function cures mainly :flower: loose cold broken knot, preventing phlegm from forming and stopping coughing.For toothache, cough that to breathe heavily phlegm many, through closing stomachache.Really: warm stomach, flat liver, loose cold.For cold of insufficiency type and stomachache.Root: wines used as antirheumatic, loose cold.For rheumatism arthralgia and myalgia, pain in the back, toothache of suffering from a deficiency of the kidney.Ancients think that osmanthus is the length of hundred medicines, so can reach the effect of " the longevity Your Highness of drink " with the wine of sweet osmanthus brew.When similarly being Han dynasty, wine fermented with osmanthus flower is exactly that people are used for the good merchantable brand that godliness offers a sacrifice to an ancestor, and offer a sacrifice to gods or ancestors complete, the younger generation respects with wine fermented with osmanthus flower to elder, has then symbolized and can promote longevity after elders drink.This aroma is sweet and pure thick, have appetizing inducing resuscitation, invigorating the spleen qi-restoratives merit have.Wine fermented with osmanthus flower is particularly useful for suitable for women for drinking, is " women's happiness wine " by praise.Have the theory practice that flower is treated in motherland's medical science, wine fermented with osmanthus flower is exactly typical example.
The sweet micro-acid of pears taste, cool in nature, enter lung, stomach warp; Have and promote the production of body fluid, moisturize, heat-clearing, to reduce phlegm, the effect of relieving the effect of alcohol; For diseases such as the dry cough caused by consumption of YIN caused by febrile disease or the deficiency of Yin, thirsty, constipation, also can be used for the polydipsia caused by interior heat, cough diseases such as breathing heavily, phlegm is yellow.The operatic circle is delicious, the crisp succulence of meat, sweet and sour taste, and local flavor fragrance is graceful.Be rich in sugar, protein, fat, carbohydrate and multivitamin, health is played an important role.Pear has the effect that lung is supported in clearing lung-heat.The people eating pears low more than the people not eating or eat less pears probability of catching a cold more, so have scientist and doctor that pears are called " omnibearing healthy fruit " or " general practitioner ".Because social development air pollution is relatively serious, pears can improve respiratory system and PFT, have effect of moistening lung, can reduce the impact of lung by the dust in air and flue dust.The all right processing and fabricating pears of the operatic circle are dry, preserved pears, pear syrup, pear juice, canned pear etc., also can be used to wine brewing, vinegar processed.The operatic circle also has medical value, can aid digestion, moistening lung clear away heart-fire, effect of stopping coughing and removing phlegm, carbuncle of bringing down a fever, separate, also has diuresis, profit effect just.The crisp juice of pears meat is many, sweet and sour taste, nutritious, good for health.The operatic circle skin: clear away heart-fire, moistening lung, fall fire, promote the production of body fluid, nourshing kidney, tonifying yin effect.Root, branches and leaves, flower have effect of moistening lung, dissolving phlegm heat-clearing, removing toxic substances.Pears seed: pears seed contains lignin, is a kind of soluble fiber, can dissolves in intestines, form the film as colloid, can be combined with cholesterol in intestines and get rid of.Pear contains boron can prevent female osteoporosis.When boron is sufficient, memory, notice, intelligence acuity can improve.
Detailed description of the invention
A processing method for sweet osmanthus grain eel, comprises the following steps:
Step 1 pretreatment of raw material: fresh conger pile through removing dirty, de-black film and blood stains etc., then with flowing clear water rinsing 2-3 time; Step 2 is pickled: through the fish body that pretreatment is clean, drain away the water, add by a certain proportion of salt, sugar, the pickling liquid that appropriate cassia bark, ginger etc. are made, at 6-15 DEG C, pickle 6-10 hour, takes out, drains; Step 3 dehydrates: be dried to below moisture 30--38%; Step 4 stripping and slicing: by the fish body cut growth 2-3cm block section after drying and dehydrating; Step 5 vacuum infiltration: revealed with pre-grain by fish block and mix, carry out vacuum infiltration in vacuum infiltration machine, time of penetration is 6-18 hours; Step 6 grain system: by the fish block after vacuum infiltration and appropriate vinasse, monosodium glutamate, white sugar, etc. mix, low temperature poor a period of time processed, fermenting-ripening; Step 7 packs sterilization: grain is made the fish of fermenting-ripening packaged enter in retort pouch, vacuum seal, high temperature sterilization; It is characterized in that: the pre-grain dew of the vacuum infiltration in step 5 is: the operatic circle stripping and slicing of 8-16% is added water decocts into soup, and nylon bolting silk filters out the operatic circle of stripping and slicing, add salt, monosodium glutamate, appropriate, kaoliang spirit 3% to 9%, uniform mixing obtains pre-grain dew; Step 6 grain processed time, add the sweet osmanthus of 0.2-1%, with the fish block after vacuum infiltration, vinasse, monosodium glutamate, white sugar, etc. mix, low temperature grain makes.
Further, the pre-grain dew of vacuum infiltration in step 5, when decocting into soup, the concentrate of every 500 grams of pre-grain dew through decocting to 400-450 grams.
Further, in step 5 vacuum infiltration pre-grain dew in kaoliang spirit be 7%.
Further, step 6 grain processed time, add the sweet osmanthus of 0.6-0.8%, with the fish block after vacuum infiltration, vinasse, monosodium glutamate, white sugar, etc. mix, low temperature grain makes.
The present invention is by increasing procedure of processing 5 vacuum infiltration: revealed with pre-grain by fish block and mix, in vacuum infiltration machine, carry out vacuum infiltration; Add the fresh and sweet mouthfeel of poor conger pile goods, make poor conger pile fish block meat tight, high resilience, fresh and tender delicious, the degree of saltiness is suitable for, and fragrance is mellow, has strong wine aroma and taste with sweet and sour flavor.Add water decoct into decoction by adding the operatic circle block in pre-grain dew, and when step 6 grain is processed, add the sweet osmanthus of 0.2-1%, by the operatic circle and sweet osmanthus active ingredient incorporate in product, add nutritional labeling and the health care of product.By the poor eel product that said method obtains, there is moistening lung flower phlegm, fall fire, promote the production of body fluid, nourshing kidney, tonifying yin effect effect.

Claims (4)

1. a processing method for sweet osmanthus grain eel, comprises the following steps:
Step 1 pretreatment of raw material: fresh conger pile through removing dirty, de-black film and blood stains etc., then with flowing clear water rinsing 2-3 time;
Step 2 is pickled: through the fish body that pretreatment is clean, drain away the water, add by a certain proportion of salt, sugar, the pickling liquid that appropriate cassia bark, ginger etc. are made, at 6-15 DEG C, pickle 6-10 hour, takes out, drains;
Step 3 dehydrates: be dried to below moisture 30--38%;
Step 4 stripping and slicing: by the fish body cut growth 2-3cm block section after drying and dehydrating;
Step 5 vacuum infiltration: revealed with pre-grain by fish block and mix, carry out vacuum infiltration in vacuum infiltration machine, time of penetration is 6-18 hours;
Step 6 grain system: by the fish block after vacuum infiltration and appropriate vinasse, monosodium glutamate, white sugar, etc. mix, low temperature poor a period of time processed, fermenting-ripening;
Step 7 packs sterilization: grain is made the fish of fermenting-ripening packaged enter in retort pouch, vacuum seal, high temperature sterilization;
It is characterized in that: the pre-grain dew of the vacuum infiltration in step 5 is: the operatic circle stripping and slicing of 8-16% is added water decocts into soup, and nylon bolting silk filters out the operatic circle of stripping and slicing, add salt, monosodium glutamate, appropriate, kaoliang spirit 3% to 9%, uniform mixing obtains pre-grain dew; Step 6 grain processed time, add the sweet osmanthus of 0.2-1%, with the fish block after vacuum infiltration, vinasse, monosodium glutamate, white sugar, etc. mix, low temperature grain makes.
2. the processing method of a kind of sweet osmanthus grain eel according to claim 1, is characterized in that: the pre-grain dew of vacuum infiltration in step 5, when decocting into soup, and the concentrate of every 500 grams of pre-grain dew through decocting to 400-450 grams.
3. the processing method of a kind of sweet osmanthus grain eel according to claim 1, is characterized in that: in step 5 vacuum infiltration pre-grain dew in kaoliang spirit be 7%.
4. the processing method of a kind of sweet osmanthus grain eel according to claim 1, is characterized in that: when step 6 grain is processed, add the sweet osmanthus of 0.6-0.8%, with the fish block after vacuum infiltration, vinasse, monosodium glutamate, white sugar, etc. mix, low temperature grain is made.
CN201510893004.1A 2015-12-08 2015-12-08 Processing method of sweet-scented osmanthus flavored eels pickled with wine CN105285765A (en)

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Cited By (7)

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CN105639511A (en) * 2016-03-25 2016-06-08 费玲玲 Method for processing orange squid pickled with distilled grains
CN105685852A (en) * 2016-03-07 2016-06-22 大连工业大学 Production method of wine-lees fish balls
CN105767950A (en) * 2016-03-25 2016-07-20 费玲玲 Ginseng wine soaked larimichthys crocea processing method
CN105795383A (en) * 2016-03-25 2016-07-27 费玲玲 Processing method of rose drunk squids
CN105795378A (en) * 2016-03-25 2016-07-27 费玲玲 Processing method of health-care muraenesox cinereus
CN107114697A (en) * 2017-04-13 2017-09-01 大连工业大学 A kind of preparation method of two-section low-temperature Rapid Fermentation wine lees meat
CN108208629A (en) * 2017-12-31 2018-06-29 舟山市福瑞达食品有限公司 A kind of processing method of the cured product of star eel fermentation

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CN104839787A (en) * 2015-04-22 2015-08-19 嵊泗县顺发水产食品有限公司 Processing method of pickled squid with wine

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105685852A (en) * 2016-03-07 2016-06-22 大连工业大学 Production method of wine-lees fish balls
CN105639511A (en) * 2016-03-25 2016-06-08 费玲玲 Method for processing orange squid pickled with distilled grains
CN105767950A (en) * 2016-03-25 2016-07-20 费玲玲 Ginseng wine soaked larimichthys crocea processing method
CN105795383A (en) * 2016-03-25 2016-07-27 费玲玲 Processing method of rose drunk squids
CN105795378A (en) * 2016-03-25 2016-07-27 费玲玲 Processing method of health-care muraenesox cinereus
CN107114697A (en) * 2017-04-13 2017-09-01 大连工业大学 A kind of preparation method of two-section low-temperature Rapid Fermentation wine lees meat
CN108208629A (en) * 2017-12-31 2018-06-29 舟山市福瑞达食品有限公司 A kind of processing method of the cured product of star eel fermentation

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Application publication date: 20160203