CN105380151A - Mushroom-powder garlic-fragrance raw fish capable of regulating Qi and eliminating phlegm and making method thereof - Google Patents
Mushroom-powder garlic-fragrance raw fish capable of regulating Qi and eliminating phlegm and making method thereof Download PDFInfo
- Publication number
- CN105380151A CN105380151A CN201510693992.5A CN201510693992A CN105380151A CN 105380151 A CN105380151 A CN 105380151A CN 201510693992 A CN201510693992 A CN 201510693992A CN 105380151 A CN105380151 A CN 105380151A
- Authority
- CN
- China
- Prior art keywords
- parts
- fish
- garlic
- raw fish
- regulating
- 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
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 34
- 239000000843 powder Substances 0.000 title claims abstract description 21
- 206010062717 Increased upper airway secretion Diseases 0.000 title claims abstract description 13
- 208000026435 phlegm Diseases 0.000 title claims abstract description 13
- 230000001105 regulatory effect Effects 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000003205 fragrance Substances 0.000 title abstract 5
- 235000019688 fish Nutrition 0.000 claims abstract description 33
- 240000002234 Allium sativum Species 0.000 claims abstract description 16
- 235000004611 garlic Nutrition 0.000 claims abstract description 16
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 12
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 11
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 11
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 10
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 9
- 240000008620 Fagopyrum esculentum Species 0.000 claims abstract description 9
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims abstract description 9
- 238000001035 drying Methods 0.000 claims abstract description 9
- 241000972773 Aulopiformes Species 0.000 claims abstract description 8
- 235000019515 salmon Nutrition 0.000 claims abstract description 8
- 235000008671 Calycanthus floridus Nutrition 0.000 claims abstract description 7
- 235000008670 Calycanthus occidentalis Nutrition 0.000 claims abstract description 7
- 244000148992 Lindera benzoin Species 0.000 claims abstract description 7
- 235000004520 Lindera benzoin Nutrition 0.000 claims abstract description 7
- 235000008262 Lindera benzoin var. benzoin Nutrition 0.000 claims abstract description 7
- 244000252132 Pleurotus eryngii Species 0.000 claims abstract description 7
- 235000001681 Pleurotus eryngii Nutrition 0.000 claims abstract description 7
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 9
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 244000298479 Cichorium intybus Species 0.000 claims description 6
- 235000007542 Cichorium intybus Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000002994 raw material Substances 0.000 claims description 5
- 230000006835 compression Effects 0.000 claims description 3
- 238000007906 compression Methods 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 244000269722 Thea sinensis Species 0.000 abstract description 3
- 235000013372 meat Nutrition 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000009849 Cucumis sativus Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000035699 permeability Effects 0.000 abstract 1
- 230000001953 sensory effect Effects 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 7
- 235000013305 food Nutrition 0.000 description 4
- 230000008901 benefit Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000004888 barrier function Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 239000004215 Carbon black (E152) Substances 0.000 description 1
- 241000735480 Istiophorus Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000007605 air drying Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 229930195733 hydrocarbon Natural products 0.000 description 1
- -1 hydrocarbon free radical Chemical class 0.000 description 1
- 125000004435 hydrogen atom Chemical group [H]* 0.000 description 1
- 239000000852 hydrogen donor Substances 0.000 description 1
- 125000002887 hydroxy group Chemical group [H]O* 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- 244000000010 microbial pathogen Species 0.000 description 1
- 235000021281 monounsaturated fatty acids Nutrition 0.000 description 1
- 125000004430 oxygen atom Chemical group O* 0.000 description 1
- 150000002978 peroxides Chemical class 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N phenol group Chemical group C1(=CC=CC=C1)O ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000003760 tallow Substances 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids 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
Abstract
The invention discloses mushroom-powder garlic-fragrance raw fish capable of regulating Qi and eliminating phlegm. The mushroom-powder garlic-fragrance raw fish is prepared from, by weight, 70-80 parts of salmons, 13-14 parts of roasted garlic, 3-4 parts of buckwheat kernels, 8-10 parts of pleurotus eryngii powder, 2-3 parts of netmeg, 2-2.8 parts of pepper, 20-22 parts of cucumbers, 1.6-2 parts of tangerine pith, 0.9-1.2 parts of combined spicebush root leaves, 0.8-1.2 parts of herba cichorii, lotus leaves and an adequate amount of tea polyphenol solution of 0.5%-0.6%. According to the mushroom-powder garlic-fragrance raw fish capable of regulating Qi and eliminating the phlegm, the traditional Chinese medicine ingredients such as the buckwheat kernels and the tangerine pith and the tea polyphenol solution are added, the health-care effects of warming the middle warmer, regulating Qi, dredging collaterals and eliminating the phlegm are increased for the raw fish, and the technical problem of fresh keeping of fish in raw fish processing and production process is solved. According to a making method of the mushroom-powder garlic-fragrance raw fish, a high-pressure permeability technology and a combined drying technology are adopted, the sensory quality of fish meat is effectively improved, and the ever-increasing consumption need of people for the raw fish is met.
Description
Technical field
The present invention relates to a kind of health care raw fish, particularly relate to fragrant raw fish of a kind of regulating qi-flowing for eliminating phlegm mushroom powder garlic and preparation method thereof.
Background technology
Along with the development of science and technology, the progressively dark people that people are familiar with food nutrition, eats aquatic food one of food becoming modern people enjoy gradually raw.The most famous with raw fish in Japanese cuisine, can be rated as the representative river of Japanese dish.Now generally popular in developed country.Aquatic product has unique local flavor, and nutritional labeling retains comprehensively simultaneously.Make fish and other marine products that the raw material of eating fillet raw mainly produces based on deep-sea, as salmon, sailfish, rainbow tie up, abalone, lobster, inkfish etc.In recent years, aquatic product is river except field fabrication, has started to have occurred fabricated product, but mainly concentrates on costly kind, for eater provides the popular welcome being conveniently subject to consumer.
But aquatic product is also high risk food, very strict to the requirement of health, freshness.Due to raw fish be with the fish of fresh and alive (fresh freeze) for raw material, directly use after freezing processing, these products may itself with or processing in pollute upper pathogenic microorganism, cause sitotoxismus.Thus how to extend the shelf life of Chilled Meats, keep good aesthetic quality, become problem anxious to be resolved now.For addressing this problem, also carry out large quantifier elimination both at home and abroad.
Owing to containing high unsaturated fatty acid in fish, therefore very easily oxidized.The phenolic hydroxyl group of tea polyphenols material has the activity of hydrogen donor, oxygen atom supply unrighted acid peroxidating free radical is formed peroxide, from another monounsaturated fatty acid molecule, no longer obtain hydrogen atom and form new hydrocarbon free radical, the chain reaction impelling free radical to be formed is interrupted, and reaches the object preventing fish tallow to be oxidized; Tea Polyphenols be aquatic product fresh-keeping in application be provided with important meaning.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide fragrant raw fish of a kind of regulating qi-flowing for eliminating phlegm mushroom powder garlic and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant raw fish of a kind of regulating qi-flowing for eliminating phlegm mushroom powder garlic, be made up of the raw material of following weight portion:
Salmon 70-80, roasting head of garlic 13-14, shelled buckwheat 3-4, pleurotus eryngii powder 8-10, nutmeg 2-3, Chinese prickly ash 2-2.8, cucumber 20-22, tangerine pith 1.6-2, combined spicebush leaf 0.9-1.2, witloof 0.8-1.2, the Tea Polyphenols solution of lotus leaf, 0.5%-0.6% is appropriate;
The preparation method of the fragrant raw fish of described a kind of regulating qi-flowing for eliminating phlegm mushroom powder garlic, is characterized in that comprising the following steps:
(1) shelled buckwheat, tangerine pith, combined spicebush leaf, witloof, nutmeg, Chinese prickly ash mixing are concentrated with after the flooding of 4-5 times amount, filter obtains juice, then carries out spraying dry, obtains toppings;
(2) get to decaptitate after salmon thaws at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size;
(3) cucumber chopping, admixes the mixture of pleurotus eryngii powder and the roasting head of garlic, enters to coil stand-by; Each fillet are wrapped up the cucumber silk handled well, be placed in tank, put neat, often put one deck paupiette and sprinkle one deck flavoring, finally cover tightly compression, set aside pickled 4-5 days;
(4) get material in step (3) gained tank, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out, and is launched to dry by each fillet;
(5) above-mentioned steps process gained fillet surface uniform is sprayed Tea Polyphenols solution and the leftover materials of upper 0.5%-0.6%, wrapped by lotus leaf again, then carry out hot blast-microwave vacuum combined drying, finally remove lotus leaf, carry out sterilizing, packaging successively again, to obtain final product.
Advantage of the present invention is:
The present invention uses high pressure to process the flesh of fish, and research shows, after the 400MPa process fish meat toughness and chewability all strong than non-HIGH PRESSURE TREATMENT, fish flesh elasticity increases, the effect of high pressure, makes nutrition pickling liquid better infiltrate in the flesh of fish simultaneously, improves the edibility of fish;
Drying means of the present invention mainly adopts combined drying method, and combine heated-air drying low cost, microwave time short advantage, drying mode is had complementary advantages, and avoids the shortcoming of single drying mode; Be enclosed with lotus leaf in dry run, help avoid over-drying, increase flesh of fish organoleptic quality;
The present invention is added with the traditional Chinese medicine ingredients such as shelled buckwheat, tangerine pith, adds fillet and to clear away heart-fire improving eyesight, health-care efficacy that tonifying yin is supporing yang;
The Tea Polyphenols that the present invention uses has very strong antioxidation as last antibacterial anticorrosion barrier, is natural antioxidant, the experiment proved that, the TVBN of the rear fillet of process and pH value all have decline in various degree, have comparatively ideal fresh-keeping effect.
This technique successfully solves the technical barrier eating fish processing process Mesichthyes freshness raw, improves its value, can also meet the ever-increasing needs eating fish consumption raw of people simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
The fragrant raw fish of a kind of regulating qi-flowing for eliminating phlegm mushroom powder garlic, be made up of the raw material of following weight portion (jin):
Salmon 70, the roasting head of garlic 13, shelled buckwheat 3, pleurotus eryngii powder 8, nutmeg 3, Chinese prickly ash 2.8, cucumber 22, tangerine pith 1.6, combined spicebush leaf 0.9, witloof 1.2, lotus leaf, 0.6% Tea Polyphenols solution appropriate;
The preparation method of the fragrant raw fish of described a kind of regulating qi-flowing for eliminating phlegm mushroom powder garlic, is characterized in that comprising the following steps:
(1) shelled buckwheat, tangerine pith, combined spicebush leaf, witloof, nutmeg, Chinese prickly ash mixing are concentrated with after the flooding of 4 times amount, filter obtains juice, then carries out spraying dry, obtains toppings;
(2) get to decaptitate after salmon thaws at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size;
(3) cucumber chopping, admixes the mixture of pleurotus eryngii powder and the roasting head of garlic, enters to coil stand-by; Each fillet are wrapped up the cucumber silk handled well, be placed in tank, put neat, often put one deck paupiette and sprinkle one deck flavoring, finally cover tightly compression, set aside pickled 4 days;
(4) get material in step (3) gained tank, 20 DEG C, under 400MPa condition, pressurize 8min, then release is taken out, and is launched to dry by each fillet;
(5) above-mentioned steps process gained fillet surface uniform is sprayed Tea Polyphenols solution and the leftover materials of upper 0.6%, then wrapped by lotus leaf, then carry out hot blast-microwave vacuum combined drying, finally remove lotus leaf, then carry out sterilizing, packaging successively, to obtain final product.
Claims (2)
1. the fragrant raw fish of regulating qi-flowing for eliminating phlegm mushroom powder garlic, is characterized in that being made up of the raw material of following weight portion:
Salmon 70-80, roasting head of garlic 13-14, shelled buckwheat 3-4, pleurotus eryngii powder 8-10, nutmeg 2-3, Chinese prickly ash 2-2.8, cucumber 20-22, tangerine pith 1.6-2, combined spicebush leaf 0.9-1.2, witloof 0.8-1.2, the Tea Polyphenols solution of lotus leaf, 0.5%-0.6% is appropriate.
2. the preparation method of the fragrant raw fish of a kind of regulating qi-flowing for eliminating phlegm mushroom powder garlic according to claim 1, is characterized in that comprising the following steps:
(1) shelled buckwheat, tangerine pith, combined spicebush leaf, witloof, nutmeg, Chinese prickly ash mixing are concentrated with after the flooding of 4-5 times amount, filter obtains juice, then carries out spraying dry, obtains toppings;
(2) get to decaptitate after salmon thaws at 5 DEG C internal organ, fish-bone and fish-skin, then be cut into the fillet of even size;
(3) cucumber chopping, admixes the mixture of pleurotus eryngii powder and the roasting head of garlic, enters to coil stand-by; Each fillet are wrapped up the cucumber silk handled well, be placed in tank, put neat, often put one deck paupiette and sprinkle one deck flavoring, finally cover tightly compression, set aside pickled 4-5 days;
(4) get material in step (3) gained tank, 18-20 DEG C, under 300-400MPa condition, pressurize 7-8min, then release is taken out, and is launched to dry by each fillet;
(5) above-mentioned steps process gained fillet surface uniform is sprayed Tea Polyphenols solution and the leftover materials of upper 0.5%-0.6%, wrapped by lotus leaf again, then carry out hot blast-microwave vacuum combined drying, finally remove lotus leaf, carry out sterilizing, packaging successively again, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693992.5A CN105380151A (en) | 2015-10-25 | 2015-10-25 | Mushroom-powder garlic-fragrance raw fish capable of regulating Qi and eliminating phlegm and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510693992.5A CN105380151A (en) | 2015-10-25 | 2015-10-25 | Mushroom-powder garlic-fragrance raw fish capable of regulating Qi and eliminating phlegm and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380151A true CN105380151A (en) | 2016-03-09 |
Family
ID=55413406
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510693992.5A Pending CN105380151A (en) | 2015-10-25 | 2015-10-25 | Mushroom-powder garlic-fragrance raw fish capable of regulating Qi and eliminating phlegm and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380151A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770774A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof |
| CN104770773A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice and preparation method thereof |
| CN104783231A (en) * | 2015-04-27 | 2015-07-22 | 合肥不老传奇保健科技有限公司 | Five-spiced sashimi capable of nourishing yin and soothing nerves and preparation method of five-spiced sashimi |
-
2015
- 2015-10-25 CN CN201510693992.5A patent/CN105380151A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104770774A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof |
| CN104770773A (en) * | 2015-04-27 | 2015-07-15 | 合肥不老传奇保健科技有限公司 | Mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice and preparation method thereof |
| CN104783231A (en) * | 2015-04-27 | 2015-07-22 | 合肥不老传奇保健科技有限公司 | Five-spiced sashimi capable of nourishing yin and soothing nerves and preparation method of five-spiced sashimi |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106387837A (en) * | 2016-09-23 | 2017-02-15 | 莫丽婷 | Sauce flavor sashimi seasoning |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105379823B (en) | A kind of production method of tea fragrance preserved meat | |
| CN104770774A (en) | Yin nourishing and yang supporting bouquet sliced fish and preparation method thereof | |
| CN102349669A (en) | Making method of instant fresh sea cucumber | |
| CN104783231A (en) | Five-spiced sashimi capable of nourishing yin and soothing nerves and preparation method of five-spiced sashimi | |
| CN105433271A (en) | Manufacturing method of tea streaky pork | |
| CN104770764A (en) | Dendrobe flower dried silver fish for regulating qi-flow and soothing nerves and preparation method thereof | |
| CN104770761A (en) | Oroxylum indicum lotus-flavored eyesight-improving dried whitebait and preparation method thereof | |
| CN104770762A (en) | Persimmon paste sliced fish capable of regenerating body fluid and dispelling melancholy and preparation method thereof | |
| CN105266069A (en) | Sauce-flavored brewer's grain sashimi and preparation method thereof | |
| CN104856109A (en) | Pomegranate papaya flesh uncooked fish slices for promoting digestion and preparation method thereof | |
| CN103211248B (en) | Method for processing freshwater fish in non-fried way | |
| CN103549492B (en) | Making method for powder sticked pacific saury slices | |
| CN104770763A (en) | Refreshing and detoxifying raw fish slice containing mung beans and preparation method thereof | |
| CN104856130A (en) | Eclipta nourishing uncooked fish slices and preparation method thereof | |
| CN103461917A (en) | Making method of pickled mustard root | |
| CN103340428A (en) | Preparation method for convenient agrocybe cylindracea and duck soup | |
| CN103564541A (en) | Processing method of mackerel flavor meat particles | |
| CN103919171B (en) | A kind of preparation method of instant leisure fillet | |
| CN105380151A (en) | Mushroom-powder garlic-fragrance raw fish capable of regulating Qi and eliminating phlegm and making method thereof | |
| CN105285768A (en) | Malt beer sashimi capable of nourishing lungs and preparation method of malt beer sashimi | |
| CN105266068A (en) | Flower and herb processed sour and sweet sashimi and preparation method thereof | |
| CN104770773A (en) | Mukdenia rossii koidz yang-benefiting dryness-moistening raw fish slice and preparation method thereof | |
| CN104543214A (en) | Milk-flavor lotus leaf tea and preparation method thereof | |
| CN104856110A (en) | Truffle licorice fresh fish slices and preparation method thereof | |
| CN103340427A (en) | Preparation method for convenient pickled radish and duck soup |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160309 |