CN105433163A - Healthcare edible plant juice and production method thereof - Google Patents
Healthcare edible plant juice and production method thereof Download PDFInfo
- Publication number
- CN105433163A CN105433163A CN201610012129.3A CN201610012129A CN105433163A CN 105433163 A CN105433163 A CN 105433163A CN 201610012129 A CN201610012129 A CN 201610012129A CN 105433163 A CN105433163 A CN 105433163A
- Authority
- CN
- China
- Prior art keywords
- juice
- weight portion
- normal juice
- onion
- ginger
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses healthcare edible plant juice. The healthcare edible plant juice is characterized by being formed by mixing 100 weight parts of onion juice, 1 to 10 weight parts of ginger juice, 1 to 30 weight parts of green Chinese onion juice, and 0.1 to 1.4 weight parts of D-erythorbate. According to a production method of the healthcare edible plant juice, the healthcare edible plant juice is prepared by preparing plant juice, dosing and mixing. The healthcare edible plant juice disclosed by the invention can be used in cooked dishes, such as braised dishes, baked dishes, fried dishes and stewed dishes, or used as a seasoner when noodles or cold dishes are stirred and mixed, can also be added into a beverage for hot drinking, is good in mouthfeel and rich in nutrients, and has a healthcare function and high practicability.
Description
Technical field
The invention belongs to food and preparation thereof, relate to a kind of healthy edible vegetable Normal juice and production method thereof, use as flavoring in the cooking dishes such as healthy edible vegetable Normal juice of the present invention is applicable to carry out to burn, bake, fry, stewing or when mixing food noodles, cold vegetable dish in sauce, also hot drink in beverage can be made an addition to, mouthfeel is good, has health care.
Background technology
Onion (formal name used at school: Alliumcepa), another name ball green onion, round onions, Onion, onion, Dutch green onion etc., the biennial or herbaceos perennial of Liliaceae, allium.Onion is extensive at distribution in China, all has cultivation all over China, and be one of main cultivation vegetables of China, there are supply in the four seasons.Onion generally eats as vegetables, nutritious, according to surveying and determination, every 100 grams of fresh onion bulb water contents about 88 grams, 1 ~ 1.8 gram, protein, 0.3 ~ 0.5 gram, fat, carbohydrate 5-8 gram, crude fibre 0.5 gram, heat 130 kilojoule, calcium 12 milligrams, 46 milligrams, phosphorus, iron 0.6 milligram, vitamin C 14 milligrams, niacin 0.5 milligram, 0.05 milligram, riboflavin, thiamine 0.08 milligram, carrotene 1.2 milligrams.Also containing caffeic acid, sinapic acid, cinnamic acid, citrate, polysaccharide and several amino acids, in volatile oil, be rich in allicin, mercaptan, trisulfide etc.Onion is a kind of health food, has anticancer, safeguards cardiovascular health, anti-flu, suppresses the effects such as rich man's disease.
Shallot (formal name used at school: AlliumfistulosumL.var.giganteumMakion) is the one of green onion, can be divided into common shallot, shallot, Hu Conghe building green onion four types.Shallot taste is pungent, slightly warm in nature, has to deliver to activate yang, and has removing toxic substances seasoning, the antibacterial and vasodilatory effect of sweating.For anemofrigid cold, fever with aversion to cold, headache nasal obstruction, cold sensation of the genitalia is suffered from abdominal pain, and dysentery is had loose bowels, malnutrition due to parasitic infestation internal resistance, alactation, the symptoms such as difficulty in urination and defecation.Shallot contains volatile oil, and in oil, main component is allicin, again containing base thioether, calcium oxalate in diene.In addition, also containing the composition such as fat, carbohydrate, carrotene etc., Cobastab, vitamin C, nicotinic acid, calcium, magnesium, iron.For herbaceos perennial, leaf cylindrical shape, middle empty, fragile easy to break, in cyan.In East Asian countries and everywhere in Chinese area, a kind of very general spicing product of green onion Chang Zuowei or vegetables eat, and occupy important role in the Orient in cooking.
Ginger is the fresh rhizome of Zingiber herbaceos perennial ginger (formal name used at school: ZingiberofficinaleRoscoe).Ginger energy content 172kj, moisture 87g, protein 1.3g, fatty 0.6g in every 100g, hunting fiber 2.7g, carbohydrate 7.6g, carrotene 170 μ g, retinol equivalent 28 μ g, thiamine 0.02mg, riboflavin 0.03mg, niacin 0.8mg; Vitamin C 4mg; Potassium 295mg, sodium 14.9mg, calcium 27mg, magnesium 44mg, iron 1.4mg, manganese 320mg, zinc 0.34mg, steel 0.14mg, phosphorus 25mg, selenium 0.56 μ g.Contain the compositions such as the gingerol promoting digestive juice secretion, its distinctive " gingerol " energy stimulating gastrointestinal mucous membrane, make gastrointestinal redness, digestion power strengthens, and effectively can treat the abdominal distension, stomachache, diarrhoea, vomiting etc. of eating cold and cool food and too much causing.
In prior art, onion, shallot and ginger generally all eat as vegetables, flavoring.Because the pungent and cooking rear taste of onion when making is not fresh, although the nutritive value of onion is not low, compatriots often fear its distinctive pungent note, do not like for Chinese numerous provincials, and onion is a kind of vegetables at a low price always.Now also there are many people directly to eat something rare block onion, owing to remaining onion particle in oral cavity, serious halitosis can be produced, its doings are affected.
Summary of the invention
Object of the present invention is intended to overcome deficiency of the prior art, provides a kind of healthy edible vegetable Normal juice and production method thereof.The present invention mainly through by onion Normal juice, raw juice of ginger and shallot Normal juice by proper proportion used in combination, thus provide most of nutritional labeling in a kind of onion, ginger and shallot can obtain utilize, nutritious, mouthfeel good, the healthy edible vegetable Normal juice of instant.
Content of the present invention is: a kind of healthy edible vegetable Normal juice, is characterized in that: mixed by onion Normal juice 100 weight portion, raw juice of ginger 1 ~ 10 weight portion, shallot Normal juice 1 ~ 30 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.1 ~ 1.4 weight portion and form.
Content of the present invention is preferably: a kind of healthy edible vegetable Normal juice, is mixed form by onion Normal juice 100 weight portion, raw juice of ginger 5 ~ 10 weight portion, shallot Normal juice 5 ~ 20 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.1 ~ 1 weight portion.
In content of the present invention: described D-araboascorbic acid salt is D-araboascorbic acid sodium, also can be other D-araboascorbic acid salt.
Another content of the present invention is: a kind of production method of healthy edible vegetable Normal juice, it is characterized in that step is:
A, prepare plant juice:
Take food with onion, drop into squeezing in scum juice expression separation machine (can use existing commercially available veterinary antibiotics squeeze the juice equipment) and juice slag is separated, the juice obtained is onion Normal juice, and solid slag discards;
Take food with ginger, drop into squeezing in scum juice expression separation machine (can use existing commercially available veterinary antibiotics squeeze the juice equipment) and juice slag is separated, the juice obtained is raw juice of ginger, and solid slag discards;
Take food with shallot, drop into squeezing in scum juice expression separation machine (can use existing commercially available veterinary antibiotics squeeze the juice equipment) and juice slag is separated, the juice obtained is shallot Normal juice, and solid slag discards;
B, batching: get each component by the proportioning of onion Normal juice 100 weight portion, raw juice of ginger 1 ~ 10 weight portion, shallot Normal juice 1 ~ 30 weight portion, (anticorrisive agent) D-araboascorbic acid salt 0.1 ~ 1.4 weight portion;
C, mixing: onion Normal juice, raw juice of ginger, shallot Normal juice and D-araboascorbic acid salt are mixed, i.e. obtained healthy edible vegetable Normal juice.
In another content of the present invention: the batching described in step b is preferably and replaces with: get each component by the proportioning of onion Normal juice 100 weight portion, raw juice of ginger 5 ~ 10 weight portion, shallot Normal juice 5 ~ 20 weight portion, (anticorrisive agent) D-araboascorbic acid salt 0.1 ~ 1 weight portion.
In another content of the present invention: the D-araboascorbic acid salt described in step b is D-araboascorbic acid sodium, also can be other D-araboascorbic acid salt.
In foregoing invention content: described edible onion be by fresh for plant harvest thing onion after removing rotten bad part, peelling off top layer, after remaining part cleans up, dries (i.e. the water for cleaning on evaporation removing onion surface) with water again, acquisition can the onion of human consumption.
In foregoing invention content: described edible ginger is by plant harvest thing fresh ginger after removing rotten bad part, after remaining part cleans up, dries (i.e. the water for cleaning on evaporation removing ginger surface) with water again, acquisition can the ginger of human consumption.
In foregoing invention content: described edible shallot be by fresh for plant harvest thing shallot after removing rotten bad part, peelling off top layer, after remaining part cleans up, dries (i.e. the water for cleaning on evaporation removing shallot surface) with water again, acquisition can the shallot of human consumption.
Compared with prior art, the present invention has features and beneficial effect:
(1) adopt the present invention, in onion Normal juice, add raw juice of ginger and shallot Normal juice and mix, overcoming the pungent taste of onion, Normal juice is made to have light fragrance, and making Normal juice in the process of cooking, have effect of flavor and enhancing flavor, eating mouth feel is good, is easily accepted by compatriots;
(2) adopt the present invention, the effective nutritional labeling of the major part in onion, ginger and shallot can be retained, nutritious; Use as flavoring in the cooking dishes such as healthy edible vegetable Normal juice of the present invention may be used for carrying out burning, bake, fry, stewing or when mixing food noodles, cold vegetable dish in sauce, also hot drink in beverage can be made an addition to, can also directly drink, mouthfeel is good, oral cavity does not produce halitosis, there is health care, use instant;
(3) the present invention is adopted, the bion food antioxidant, the anti-corrosive fresh-keeping assistant toner D-araboascorbic acid sodium (d-sodiumerythorbate that add, have another name called erythorbic acid sodium, for commercially available prod), the formation of nitrosamine can be prevented, eradicate the bad phenomenon such as the variable color of healthy edible vegetable Normal juice of the present invention, peculiar smell and muddiness, have anti-corrosive fresh-keeping to help look effect to healthy edible vegetable Normal juice of the present invention;
(4) products material of the present invention is easy to get, inexpensive, and preparation technology is simple, produces easily, easy to use, can cook adjustablely to add hot drink in beverage, is a kind of food additives having extensive market, can makes the commercial value increment several times of onion, practical.
Detailed description of the invention
The invention will be further described for embodiment plan given below; but can not be interpreted as it is limiting the scope of the invention; some nonessential improvement and adjustment that person skilled in art makes the present invention according to the content of the invention described above, still belong to protection scope of the present invention.
Embodiment 1:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 5 weight portion, shallot Normal juice 15 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.7 weight portion and forms.
Embodiment 2:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 1 weight portion, shallot Normal juice 30 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.1 weight portion and forms.
Embodiment 3:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 10 weight portion, shallot Normal juice 1 weight portion and (anticorrisive agent) D-araboascorbic acid salt 1.4 weight portion and forms.
Embodiment 4:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 10 weight portion, shallot Normal juice 30 weight portion and (anticorrisive agent) D-araboascorbic acid salt 1.4 weight portion and forms.
Embodiment 5:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 1 weight portion, shallot Normal juice 1 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.1 weight portion and forms.
Embodiment 6 ~ 12:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 1 ~ 10 weight portion, shallot Normal juice 1 ~ 30 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.1 ~ 1.4 weight portion and forms; In each embodiment, concrete weight portion (can be gram or kilogram) consumption of each component raw material sees the following form:
Embodiment 13:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 5 weight portion, shallot Normal juice 5 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.1 weight portion and forms.
Embodiment 14:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 10 weight portion, shallot Normal juice 20 weight portion and (anticorrisive agent) D-araboascorbic acid salt 1 weight portion and forms.
Embodiment 15:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 7 weight portion, shallot Normal juice 12 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.3 weight portion and forms.
Embodiment 16:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 5 weight portion, shallot Normal juice 20 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.5 weight portion and forms.
Embodiment 17:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 10 weight portion, shallot Normal juice 5 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.6 weight portion and forms.
Embodiment 18 ~ 24:
A kind of healthy edible vegetable Normal juice, is mixed by onion Normal juice 100 weight portion, raw juice of ginger 5 ~ 10 weight portion, shallot Normal juice 5 ~ 20 weight portion and (anticorrisive agent) D-araboascorbic acid salt 0.1 ~ 1 weight portion and forms; In each embodiment, concrete weight portion (can be gram or kilogram) consumption of each component raw material sees the following form:
In above-described embodiment 1 ~ 24: described D-araboascorbic acid salt is D-araboascorbic acid sodium, also can be other D-araboascorbic acid salt.
Embodiment 25:
A production method for healthy edible vegetable Normal juice, step is:
A, prepare plant juice:
Take food with onion, drop into squeezing in scum juice expression separation machine (can use existing commercially available veterinary antibiotics squeeze the juice equipment) and juice slag is separated, the juice obtained is onion Normal juice, and solid slag discards;
Take food with ginger, drop into squeezing in scum juice expression separation machine (can use existing commercially available veterinary antibiotics squeeze the juice equipment) and juice slag is separated, the juice obtained is raw juice of ginger, and solid slag discards;
Take food with shallot, drop into squeezing in scum juice expression separation machine (can use existing commercially available veterinary antibiotics squeeze the juice equipment) and juice slag is separated, the juice obtained is shallot Normal juice, and solid slag discards;
B, batching: get each component by the proportioning of onion Normal juice 100 weight portion, raw juice of ginger 1 ~ 10 weight portion, shallot Normal juice 1 ~ 30 weight portion, (anticorrisive agent) D-araboascorbic acid salt 0.1 ~ 1.4 weight portion; The concrete weight portion of each component raw material (can be gram or kilogram) consumption is with any embodiment in embodiment 1 ~ 24;
Described D-araboascorbic acid salt is D-araboascorbic acid sodium, also can be other D-araboascorbic acid salt;
C, mixing: onion Normal juice, raw juice of ginger, shallot Normal juice and D-araboascorbic acid salt are mixed, i.e. obtained healthy edible vegetable Normal juice.
In above-described embodiment: described edible onion be by fresh for plant harvest thing onion after removing rotten bad part, peelling off top layer, after remaining part cleans up, dries (i.e. the water for cleaning on evaporation removing onion surface) with water again, acquisition can the onion of human consumption.
In above-described embodiment: described edible ginger is by plant harvest thing fresh ginger after removing rotten bad part, after remaining part cleans up, dries (i.e. the water for cleaning on evaporation removing ginger surface) with water again, acquisition can the ginger of human consumption.
In above-described embodiment: described edible shallot be by fresh for plant harvest thing shallot after removing rotten bad part, peelling off top layer, after remaining part cleans up, dries (i.e. the water for cleaning on evaporation removing shallot surface) with water again, acquisition can the shallot of human consumption.
The healthy edible vegetable Normal juice that above-described embodiment is obtained, may be used for carrying out burning, bake, fries, in the cooking dishes such as stewing or mix when eating noodles, cold vegetable dish in sauce and use as flavoring, also can make an addition to hot drink in beverage, mouthfeel is good, nutritious, has health care.
In above-described embodiment: each raw material adopted is commercially available prod.
In above-described embodiment: in the percentage adopted, do not indicate especially, be quality (weight) percentage or well known to a person skilled in the art percentage; Described quality (weight) part can be all gram or kilogram.
In above-described embodiment: each amounts of components numerical value etc. is scope, and any point is all applicable.
The concrete same prior art of technology contents described in content of the present invention and above-described embodiment.
The invention is not restricted to above-described embodiment, all can implement described in content of the present invention and there is described good result.
Claims (6)
1. a healthy edible vegetable Normal juice, is characterized in that: mixed by onion Normal juice 100 weight portion, raw juice of ginger 1 ~ 10 weight portion, shallot Normal juice 1 ~ 30 weight portion and D-araboascorbic acid salt O.1 ~ 1.4 weight portion and form.
2. by healthy edible vegetable Normal juice according to claim 1, it is characterized in that: mixed by onion Normal juice 100 weight portion, raw juice of ginger 5 ~ 10 weight portion, shallot Normal juice 5 ~ 20 weight portion and D-araboascorbic acid salt 0.1 ~ 1 weight portion and form.
3., by the healthy edible vegetable Normal juice described in claim 1 or 2, it is characterized in that: described D-araboascorbic acid salt is D-araboascorbic acid sodium, also can be other D-araboascorbic acid salt.
4. a production method for healthy edible vegetable Normal juice, is characterized in that step is:
A, prepare plant juice:
Take food with onion, drop into squeezing in scum juice expression separation machine and juice slag is separated, the juice obtained is onion Normal juice;
Take food with ginger, drop into squeezing in scum juice expression separation machine and juice slag is separated, the juice obtained is raw juice of ginger;
Take food with shallot, drop into squeezing in scum juice expression separation machine and juice slag is separated, the juice obtained is shallot Normal juice;
B, batching: get each component by the proportioning of onion Normal juice 100 weight portion, raw juice of ginger 1 ~ 10 weight portion, shallot Normal juice 1 ~ 30 weight portion, D-araboascorbic acid salt 0.1 ~ 1.4 weight portion;
C, mixing: onion Normal juice, raw juice of ginger, shallot Normal juice and D-araboascorbic acid salt are mixed, i.e. obtained healthy edible vegetable Normal juice.
5., by the production method of healthy edible vegetable Normal juice described in claim 4, it is characterized in that: the batching described in step b replaces with: get each component by the proportioning of onion Normal juice 100 weight portion, raw juice of ginger 5 ~ 10 weight portion, shallot Normal juice 5 ~ 20 weight portion, D-araboascorbic acid salt 0.1 ~ 1 weight portion.
6., by the production method of healthy edible vegetable Normal juice described in claim 4 or 5, it is characterized in that: the D-araboascorbic acid salt described in step b is D-araboascorbic acid sodium, also can be other D-araboascorbic acid salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610012129.3A CN105433163A (en) | 2016-01-11 | 2016-01-11 | Healthcare edible plant juice and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610012129.3A CN105433163A (en) | 2016-01-11 | 2016-01-11 | Healthcare edible plant juice and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433163A true CN105433163A (en) | 2016-03-30 |
Family
ID=55544159
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610012129.3A Pending CN105433163A (en) | 2016-01-11 | 2016-01-11 | Healthcare edible plant juice and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105433163A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072397A (en) * | 2016-06-08 | 2016-11-09 | 谢秩勇 | A kind of health care seasons powder and production method thereof |
| CN106398965A (en) * | 2016-10-28 | 2017-02-15 | 谢秩勇 | Health preserving and health care wine and production method thereof |
| CN106418053A (en) * | 2016-10-28 | 2017-02-22 | 谢秩勇 | Nano cold-sterilized health-care fruit/vegetable juice and production method thereof |
| IT202200023814A1 (en) * | 2022-11-18 | 2024-05-18 | F Lli Napolitano Carmine E Giuseppe Soc Agricola S N C | PROCEDURE FOR THE RECOVERY OF BIOACTIVE COMPONENTS FROM SPRING ONION LEAVES |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160501A (en) * | 1996-03-29 | 1997-10-01 | 沈裕德 | Seasoning for cooking aquatic products and its production process |
| CN102389132A (en) * | 2011-10-22 | 2012-03-28 | 卡斯木.尼牙孜 | Ginger, red date and scallion beverage and preparation method thereof |
| CN104187916A (en) * | 2014-07-17 | 2014-12-10 | 周忠泉 | Environment-friendly beverage, edible ferment, and preparation method thereof |
| CN104664484A (en) * | 2013-11-30 | 2015-06-03 | 贺明丽 | Vegetable juice capable of promoting blood circulation and preparation method thereof |
| CN104872608A (en) * | 2015-05-22 | 2015-09-02 | 段玉坤 | Flavoring oil and preparation method thereof |
-
2016
- 2016-01-11 CN CN201610012129.3A patent/CN105433163A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1160501A (en) * | 1996-03-29 | 1997-10-01 | 沈裕德 | Seasoning for cooking aquatic products and its production process |
| CN102389132A (en) * | 2011-10-22 | 2012-03-28 | 卡斯木.尼牙孜 | Ginger, red date and scallion beverage and preparation method thereof |
| CN104664484A (en) * | 2013-11-30 | 2015-06-03 | 贺明丽 | Vegetable juice capable of promoting blood circulation and preparation method thereof |
| CN104187916A (en) * | 2014-07-17 | 2014-12-10 | 周忠泉 | Environment-friendly beverage, edible ferment, and preparation method thereof |
| CN104872608A (en) * | 2015-05-22 | 2015-09-02 | 段玉坤 | Flavoring oil and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 田建华等: "《水果蔬菜养生宝典（第1版）》", 30 April 2012 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106072397A (en) * | 2016-06-08 | 2016-11-09 | 谢秩勇 | A kind of health care seasons powder and production method thereof |
| CN106398965A (en) * | 2016-10-28 | 2017-02-15 | 谢秩勇 | Health preserving and health care wine and production method thereof |
| CN106418053A (en) * | 2016-10-28 | 2017-02-22 | 谢秩勇 | Nano cold-sterilized health-care fruit/vegetable juice and production method thereof |
| IT202200023814A1 (en) * | 2022-11-18 | 2024-05-18 | F Lli Napolitano Carmine E Giuseppe Soc Agricola S N C | PROCEDURE FOR THE RECOVERY OF BIOACTIVE COMPONENTS FROM SPRING ONION LEAVES |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103750276B (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| CN103039400B (en) | Chicken raising method capable of improving egg quality | |
| CN108669516A (en) | A kind of chafing dish bottom flavorings and preparation method thereof | |
| KR101561869B1 (en) | Manufacturing method of galbitang | |
| CN105433163A (en) | Healthcare edible plant juice and production method thereof | |
| Khan et al. | Wild edible plants as a food Resource: Traditional Knowledge | |
| KR102381605B1 (en) | Manufacturing method of marajang | |
| KR101231781B1 (en) | Sauce for duck meat and grilled duck | |
| KR100959559B1 (en) | Mudfish curry containing mudfish powder and method for preparing the same | |
| CN105249308A (en) | Scallion-flavored grilled fish and processing process thereof | |
| KR101533105B1 (en) | Laver seasoned with onion and manufacturing process of the same | |
| CN103621895A (en) | Ginger noodles and production method thereof | |
| KR20190028173A (en) | Method of seasoned and roasted dried pollack with honey and the product therefrom | |
| CN103404562A (en) | Cedrela sinensis spicy bean flour pancake and manufacturing method thereof | |
| CN107173773B (en) | Green wrinkled giant hyssop hotpot condiment and preparation process thereof | |
| KR101234202B1 (en) | Dough, Broth containing Paper Mulberry And Noodle Using The Dough and Broth | |
| CN104286984A (en) | Chinese chestnut paste | |
| KR101469932B1 (en) | Boiled Rice Containing Freeze-Thaw Dried Walleye Pollack and Cirsium setidens, and Method for Manufacturing The Same | |
| KR101666011B1 (en) | Method for producing bean-sprout dropwort Soondae using JEONJU 10 taste | |
| CN108651944A (en) | One kind emitting dish bottom material and preparation method thereof | |
| CN104256565A (en) | Paste containing shiitake mushroom, soybean and beef and production method thereof | |
| KR101513539B1 (en) | Composition for Soybean Paste Sauce Containing Vegetable and Manufacturing Method Thereof | |
| KR102486555B1 (en) | powder type natural seasoning composition comprising yeast extract | |
| CN108208607A (en) | A kind of peacock meat characteristic slaughterhouse and preparation method thereof | |
| CN105104952A (en) | Spicy oil tea |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160330 |
|
| RJ01 | Rejection of invention patent application after publication |