CN105661429A - Choerospondias axillaris paste and preparation method thereof - Google Patents

Choerospondias axillaris paste and preparation method thereof Download PDF

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Publication number
CN105661429A
CN105661429A CN201610048864.XA CN201610048864A CN105661429A CN 105661429 A CN105661429 A CN 105661429A CN 201610048864 A CN201610048864 A CN 201610048864A CN 105661429 A CN105661429 A CN 105661429A
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China
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parts
fructus choerospondiatis
sauce
salt
shaddock skin
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CN201610048864.XA
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Chinese (zh)
Inventor
黄丽
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黄丽
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Priority to CN201610048864.XA priority Critical patent/CN105661429A/en
Publication of CN105661429A publication Critical patent/CN105661429A/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

Choerospondias axillaris paste is prepared from, by weight, 130-140 parts of fresh Choerospondias axillaris, 40-50 parts of honey, 5-8 parts of Radix glycyrrhizae, 1-1.2 parts of edible salt, 0.2-0.3 part of Rhizoma zingiberis, 2-4 parts of shaddock peel, 3-5 parts of Poria cocos and 7-9 parts of lotus leaf.The Choerospondias axillaris paste which is excellent in flavor is prepared by adopting a unique formulation through a unique process, so that the Choerospondias axillaris paste is excellent in flavor, thereby being highly popular with consumers, and has certain healthcare efficacy.By using a method, the problem that Choerospondias axillaris is difficult in industrialized production is solved, and industrial value and using and eating range of Choerospondias axillaris are improved; the method is of important significance in increasing economic income of forestry and avocation.

Description

A kind of Fructus Choerospondiatis sauce and its preparation method
Technical field
The invention belongs to field of food, it relates to a kind of Fructus Choerospondiatis sauce and its preparation method.
Background technology
Fructus Choerospondiatis, has another name called four eyed fruit, changes youth fruit, nasal mucus really, be Anacardiaceae vegetable acid jujube tree, Classification system: Choerospondiasaxillaris(Roxb.) BurttetHill. Fructus Choerospondiatis is wide at China's distribution area; in Hubei, Hunan, Guangdong, Guangxi, Guizhou, Jiangsu, Yunnan, Fujian, the provinces and cities such as Jiangxi have plantation; but owing to its fruit taste is sourer; economic worth is lower slightly; the establishing in large scale of rarer mass-producing; and it is processed as food Ye Jinshi farmers' oneself processing and eating, it does not have the production of mass-producing. On the ground such as Jiangxi, Hunan, Fructus Choerospondiatis is often boiled rear sweet water adding and preserves by peasant household, become syrup wild jujube, also there is minority area to be processed as wild jujube sauce or dry and become wild wild jujube, but above working method all especially limitation, or being difficult to industrialization produces, or the tart flavour of Fructus Choerospondiatis can not be overcome, thus, its economic worth is a considerable important topic to improve how to process Fructus Choerospondiatis.
It is difficult to industrialization production, low in economic efficiency problem based on Fructus Choerospondiatis in prior art, it is desirable to provide a kind of Fructus Choerospondiatis jam and its preparation method, Fructus Choerospondiatis industrialization is produced as Fructus Choerospondiatis sauce by it, Fructus Choerospondiatis can be overcome on the one hand be difficult to store, the problem that the edible cycle is short, on the other hand, it can also be processed and obtain delicious sauce, enriches the life of people.
For solving above technical problem, the present invention adopts following technique means:
A kind of Fructus Choerospondiatis sauce, it is characterised in that, it is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 130-140 part, honey 40-50 part, Radix Glycyrrhizae 5-8 part, salt 1-1.2 part, rhizoma zingiberis 0.2-0.3 part, shaddock skin 2-4 part, Poria cocos 3-5 part, lotus leaf 7-9 part.
Preferably, described Fructus Choerospondiatis sauce is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 130 parts, honey 40 parts, 5 parts, Radix Glycyrrhizae, salt 1 part, rhizoma zingiberis 0.2 part, shaddock skin 2 parts, 3 parts, Poria cocos, 7 parts, lotus leaf.
Preferably, described Fructus Choerospondiatis sauce is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 140 parts, honey 50 parts, 8 parts, Radix Glycyrrhizae, salt 1.2 parts, rhizoma zingiberis 0.3 part, shaddock skin 4 parts, 5 parts, Poria cocos, 9 parts, lotus leaf.
Preferably, described Fructus Choerospondiatis sauce is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 135 parts, honey 45 parts, 6 parts, Radix Glycyrrhizae, salt 1.1 parts, rhizoma zingiberis 0.25 part, shaddock skin 3 parts, 4 parts, Poria cocos, 8 parts, lotus leaf.
The preparation method of described Fructus Choerospondiatis sauce comprises the steps:
(1) take fresh Fructus Choerospondiatis, honey, Radix Glycyrrhizae, salt, rhizoma zingiberis, shaddock skin, Poria cocos and lotus leaf by weight, the Poria powder taken is broken into 30-40 object powder;
(2) the shaddock skin taken is chopped into particle, 3/4ths of the water adding shaddock skin 2 times of quality and the salt taken, mixes post-heating thoroughly to boiling, and keep boiling 30-40 minute, filter and obtain shaddock skin particle, for subsequent use;
(3) the fresh Fructus Choerospondiatis taken is cleaned clean, add the water of fresh Fructus Choerospondiatis 2 times of quality, boil to boiling add take Radix Glycyrrhizae, rhizoma zingiberis, lotus leaf and take 1/4th of salt, keep boiling 50-60 minute, constantly slowly stir in the process, then adopt two layers of filtered through gauze to obtain slurries A, adopt the Fructus Choerospondiatis skin pulping that hollander will be trapped on gauze, the slurries A obtained with filtration merges, and obtains Fructus Choerospondiatis slurry B;
(4) by Poria cocos powder obtained to shaddock skin particle obtained to Fructus Choerospondiatis obtained for step (3) slurry B, step (2), step (1) and the honey mixing that takes, high-speed stirring is mixed even;
(5) namely tinning, sterilization obtain described Fructus Choerospondiatis sauce.
Shaddock micromicro wherein thinks dry shaddock skin, it is possible to think fresh shaddock skin, it is preferable to fresh shaddock skin, and it can also the fresh shaddock skin particle canned pack of confession factory application for processing.
Based on product and the preparation method of the present invention, tool of the present invention has the following advantages and useful effect:
First, the present invention has selected fresh Fructus Choerospondiatis to be raw material, and Fructus Choerospondiatis nature and flavor are sweet, sour, micro-puckery; flat, return spleen, Liver Channel, there is promoting flow of QI and blood; nourish heart, calm the nerves, help digestion; removing toxic substances, sobers up, kills worm; resisting myocardial ischemia, cardiac function protecting etc. act on, for qi depression to blood stasis; the obstruction of qi in the chest is had a pain, shortness of breath and palpitation, confused and worried. Eat stagnant stomachache, drunk. Product obtained by the present invention is a kind of sauce, and it can eat as the sauce of bread, it is also possible to as the processing raw material of other food. Simultaneously, in the preparation process of product of the present invention, with the addition of the herbal raw materials such as lotus leaf, Poria cocos and Radix Glycyrrhizae, lotus leaf has clearing heat and detoxicating effect, and Poria cocos has the effect strengthening immunity, the effect that shaddock leatherware is fiery under having heat-clearing, it is aided with Radix Glycyrrhizae to be in harmonious proportion, make the product of the present invention have heat-clearing, strengthen the effect of immunity so that the human consumer of edible product of the present invention can not only obtain good local flavor and enjoy, moreover it is possible to obtain certain health-care effect.
Secondly, in the preparation process of product of the present invention, in conjunction with the local flavor feature of hawthorn, add salt and rhizoma zingiberis is in harmonious proportion, the combination of above seasoning component makes the local flavor of Fructus Choerospondiatis sauce there occurs substantive change, the sour-sweet taste liked from the original sour and astringent masses of turning into, although the add-on of test and rhizoma zingiberis is few, Comparatively speaking, but the effect of this kind of Improving flavor is non-obvious to those skilled in the art.
Again, in the preparation process of product of the present invention, look into new result through applicant's trust to show, the technical process combination of the present invention does not belong to prior art, and those skilled in the art are non-obvious by this kind of combination, the combination of above processing step and the accurate control of processing parameter just, the sauce just making the Fructus Choerospondiatis sauce of the application compare existing sauce or similar technique achieves better local flavor and mouthfeel.
In sum, the present invention adopts unique formula to obtain the Fructus Choerospondiatis sauce of excellent in flavor through the processing step of uniqueness, and this sauce not only excellent in flavor, is well received by consumers, and it also possesses certain health-care effect.The method of the present invention solves the problem that Fructus Choerospondiatis is difficult to industrialization and produces, it is to increase the industrial value of Fructus Choerospondiatis and use, edible range, has an important meaning for the income improving woods sideline production.
Embodiment:
Embodiment 1: a kind of Fructus Choerospondiatis sauce, is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 130 parts, honey 40 parts, 5 parts, Radix Glycyrrhizae, salt 1 part, rhizoma zingiberis 0.2 part, shaddock skin 2 parts, 3 parts, Poria cocos, 7 parts, lotus leaf.
The preparation method of described Fructus Choerospondiatis sauce comprises the steps:
(1) take fresh Fructus Choerospondiatis, honey, Radix Glycyrrhizae, salt, rhizoma zingiberis, shaddock skin, Poria cocos and lotus leaf by weight, the Poria powder taken is broken into 30 object powder;
(2) the shaddock skin taken is chopped into particle, 3/4ths of the water adding shaddock skin 2 times of quality and the salt taken, mixes post-heating thoroughly to boiling, and keep boiling 30 minutes, filter and obtain shaddock skin particle, for subsequent use;
(3) the fresh Fructus Choerospondiatis taken is cleaned clean, add the water of fresh Fructus Choerospondiatis 2 times of quality, boil to boiling add take Radix Glycyrrhizae, rhizoma zingiberis, lotus leaf and take 1/4th of salt, keep boiling 50 minutes, constantly slowly stir in the process, then adopt two layers of filtered through gauze to obtain slurries A, adopt the Fructus Choerospondiatis skin pulping that hollander will be trapped on gauze, the slurries A obtained with filtration merges, and obtains Fructus Choerospondiatis slurry B;
(4) by Poria cocos powder obtained to shaddock skin particle obtained to Fructus Choerospondiatis obtained for step (3) slurry B, step (2), step (1) and the honey mixing that takes, high-speed stirring is mixed even;
(5) namely tinning, sterilization obtain described Fructus Choerospondiatis sauce.
Embodiment 2: a kind of Fructus Choerospondiatis sauce, the raw material of following weight part is made: fresh Fructus Choerospondiatis 140 parts, honey 50 parts, 8 parts, Radix Glycyrrhizae, salt 1.2 parts, rhizoma zingiberis 0.3 part, shaddock skin 4 parts, 5 parts, Poria cocos, 9 parts, lotus leaf.
The preparation method of described Fructus Choerospondiatis sauce comprises the steps:
(1) take fresh Fructus Choerospondiatis, honey, Radix Glycyrrhizae, salt, rhizoma zingiberis, shaddock skin, Poria cocos and lotus leaf by weight, the Poria powder taken is broken into 30-40 object powder;
(2) the shaddock skin taken is chopped into particle, 3/4ths of the water adding shaddock skin 2 times of quality and the salt taken, mixes post-heating thoroughly to boiling, and keep boiling 40 minutes, filter and obtain shaddock skin particle, for subsequent use;
(3) the fresh Fructus Choerospondiatis taken is cleaned clean, add the water of fresh Fructus Choerospondiatis 2 times of quality, boil to boiling add take Radix Glycyrrhizae, rhizoma zingiberis, lotus leaf and take 1/4th of salt, keep boiling 60 minutes, constantly slowly stir in the process, then adopt two layers of filtered through gauze to obtain slurries A, adopt the Fructus Choerospondiatis skin pulping that hollander will be trapped on gauze, the slurries A obtained with filtration merges, and obtains Fructus Choerospondiatis slurry B;
(4) by Poria cocos powder obtained to shaddock skin particle obtained to Fructus Choerospondiatis obtained for step (3) slurry B, step (2), step (1) and the honey mixing that takes, high-speed stirring is mixed even;
(5) namely tinning, sterilization obtain described Fructus Choerospondiatis sauce.
Embodiment 3: a kind of Fructus Choerospondiatis sauce, is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 135 parts, honey 45 parts, 6 parts, Radix Glycyrrhizae, salt 1.1 parts, rhizoma zingiberis 0.25 part, shaddock skin 3 parts, 4 parts, Poria cocos, 8 parts, lotus leaf.
The preparation method of described Fructus Choerospondiatis sauce comprises the steps:
(1) take fresh Fructus Choerospondiatis, honey, Radix Glycyrrhizae, salt, rhizoma zingiberis, shaddock skin, Poria cocos and lotus leaf by weight, the Poria powder taken is broken into 35 object powder;
(2) the shaddock skin taken is chopped into particle, 3/4ths of the water adding shaddock skin 2 times of quality and the salt taken, mixes post-heating thoroughly to boiling, and keep boiling 35 minutes, filter and obtain shaddock skin particle, for subsequent use;
(3) the fresh Fructus Choerospondiatis taken is cleaned clean, add the water of fresh Fructus Choerospondiatis 2 times of quality, boil to boiling add take Radix Glycyrrhizae, rhizoma zingiberis, lotus leaf and take 1/4th of salt, keep boiling 55 minutes, constantly slowly stir in the process, then adopt two layers of filtered through gauze to obtain slurries A, adopt the Fructus Choerospondiatis skin pulping that hollander will be trapped on gauze, the slurries A obtained with filtration merges, and obtains Fructus Choerospondiatis slurry B;
(4) by Poria cocos powder obtained to shaddock skin particle obtained to Fructus Choerospondiatis obtained for step (3) slurry B, step (2), step (1) and the honey mixing that takes, high-speed stirring is mixed even;
(5) namely tinning, sterilization obtain described Fructus Choerospondiatis sauce.
Embodiment 4: safety testing
Acute toxicity test in mice: adopt the feed of the product of embodiment of the present invention 1-3 and mouse to carry out mixing conjunction and feed that (ratio mixing conjunction is 1g sauce: 5g feed, ensure that every day, sauce intake was about 10g sauce/kg body weight, namely be equivalent to adult and take in 600g sauce every day), observe 28 days continuously, carry out acute toxicity test. Having no dead between trial period and undue toxicity reaction, test terminates, Dissection test mouse, observes kidney, spleen, stomach, liver, lung, the heart and intestines, is showed no abnormal change. By acute toxicity standard, this sample belongs to nontoxic level.
Murine chronic toxicity test: adopt the feed of the product of embodiment of the present invention 1-3 and mouse to carry out mixing conjunction and feed that (ratio mixing conjunction is 1g sauce: 10g feed, ensure that every day, sauce intake was about 5g sauce/kg body weight, namely be equivalent to adult and take in 300g sauce every day), feed continuously 120 days, result shows: test mice fur is smooth, behavioral activity is normal, drinking-water of ingesting is normal, body weight normally increases, hematology and blood parameters all fluctuate in normal range, marrow and routine urinalysis index all fluctuate in normal range, organize internal organs no abnormality seen, generally speaking toxicity reaction is had no.
By testing above it will be seen that the product of the present invention is safe, nontoxic.
Embodiment 5: flavor evaluation is tested
Following and that product of the present invention is comparatively close reference product is set:
Comparison 1: Fructus Choerospondiatis sauce, the Fructus Choerospondiatis sauce (i.e. the Fructus Choerospondiatis sauce of tradition farmers') in fact fresh Fructus Choerospondiatis and white sugar obtained in the ratio of the 5:1 system of enduring, filtration.
Comparison 2: Fructus Choerospondiatis sauce, its difference comparing the embodiment of the present invention 3 is only not use salt as raw material, and the step that in its preparation method, salt uses also disappears thereupon, and other are with embodiment 3.
Comparison 3: Fructus Choerospondiatis sauce, its difference comparing the embodiment of the present invention 3 is only not use rhizoma zingiberis as raw material, and the step that in its preparation method, rhizoma zingiberis uses also disappears thereupon, and other are with embodiment 3.
Comparison 4: Fructus Choerospondiatis sauce, is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 135 parts, honey 45 parts, 6 parts, Radix Glycyrrhizae, salt 3.0 parts, rhizoma zingiberis 1.5 parts, shaddock skin 3 parts, 4 parts, Poria cocos, 8 parts, lotus leaf. Preparation method is with embodiment 3.
This test is invited altogether 10 professional food subjective appreciation experts and 20 rucks as judging panel, adopt evaluation method extremely processed, respectively the product of embodiment 1-3 and above 4 comparative experimental example is marked, providing corresponding mark, test process adopts Blind Test (i.e. judging panel do not know to use which product). Concrete evaluation result sees the following form 1:
Table 1 sensory evaluation result
Sequence number Group Expert group's average mark Expert's best result Minimum point of expert The masses organize average mark
1 Embodiment 1 8.85 9.1 8.4 9.20
2 Embodiment 2 9.02 9.3 8.7 8.95
3 Embodiment 3 9.15 9.5 8.7 9.45
4 Contrast 1 6.75 7.2 5.5 6.55
5 Contrast 2 6.66 7.1 4.5 7.05
6 Contrast 3 7.55 8.0 5.8 7.25
7 Contrast 4 7.30 7.8 6.0 6.95
From above sensory evaluation test-results, whether expert group or masses' group, all give a higher scoring to the product of the present invention, and compare comparative group 1-4, its mark is all leading far away, compare the result according to 1 it can be shown that product composition and the process combination of the present invention make the product of the present invention break through tradition, obtain good local flavor;Compare the result of control group 2-4 it can be shown that, just to the accurate collocation of salt and rhizoma zingiberis consumption and control in the present invention, local flavor and the mouthfeel of the product of the present invention are more easily accepted by mass consumption person, and what the significant difference in this kind of scoring was caused by the cooperation of the two just.
Embodiment 6: eater feeds back
For the sauce of the application, the using method of recommendation is as dipping in material edible (when edible looks, steamed bun etc.), it is also possible to boiling water brews as tea-drinking.
Mrs Liu, Corporate Finance personnel, after the sauce of edible the present invention in continuous February, its appetite and digestive function get a promotion, good appetite, and under labour intensity suitable at ordinary times, more difficult fatigue.
Teacher Li, the class of graduating from the high school teacher, pressure is big, and after continuous February, boiling water brewed the product of the present invention, its long-term fatigue symptom improves, and appetite improves, of pink and healthy-looking.
The raw material of the present invention all can be commercially. It is only specific embodiments of the invention disclosed in above, but the present invention is not limited thereto, the changes that any person skilled in the art can think of, all should drop within protection scope of the present invention.

Claims (5)

1. a Fructus Choerospondiatis sauce, it is characterised in that, it is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 130-140 part, honey 40-50 part, Radix Glycyrrhizae 5-8 part, salt 1-1.2 part, rhizoma zingiberis 0.2-0.3 part, shaddock skin 2-4 part, Poria cocos 3-5 part, lotus leaf 7-9 part;
The preparation method of described Fructus Choerospondiatis sauce comprises the steps:
(1) take fresh Fructus Choerospondiatis, honey, Radix Glycyrrhizae, salt, rhizoma zingiberis, shaddock skin, Poria cocos and lotus leaf by weight, the Poria powder taken is broken into 30-40 object powder;
(2) the shaddock skin taken is chopped into particle, 3/4ths of the water adding shaddock skin 2 times of quality and the salt taken, mixes post-heating thoroughly to boiling, and keep boiling 30-40 minute, filter and obtain shaddock skin particle, for subsequent use;
(3) the fresh Fructus Choerospondiatis taken is cleaned clean, add the water of fresh Fructus Choerospondiatis 2 times of quality, boil to boiling add take Radix Glycyrrhizae, rhizoma zingiberis, lotus leaf and take 1/4th of salt, keep boiling 50-60 minute, constantly slowly stir in the process, then adopt two layers of filtered through gauze to obtain slurries A, adopt the Fructus Choerospondiatis skin pulping that hollander will be trapped on gauze, the slurries A obtained with filtration merges, and obtains Fructus Choerospondiatis slurry B;
(4) by Poria cocos powder obtained to shaddock skin particle obtained to Fructus Choerospondiatis obtained for step (3) slurry B, step (2), step (1) and the honey mixing that takes, high-speed stirring is mixed even;
(5) namely tinning, sterilization obtain described Fructus Choerospondiatis sauce.
2. Fructus Choerospondiatis sauce according to claim 1, it is characterised in that, it is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 130 parts, honey 40 parts, 5 parts, Radix Glycyrrhizae, salt 1 part, rhizoma zingiberis 0.2 part, shaddock skin 2 parts, 3 parts, Poria cocos, 7 parts, lotus leaf.
3. Fructus Choerospondiatis sauce according to claim 1, it is characterised in that, it is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 140 parts, honey 50 parts, 8 parts, Radix Glycyrrhizae, salt 1.2 parts, rhizoma zingiberis 0.3 part, shaddock skin 4 parts, 5 parts, Poria cocos, 9 parts, lotus leaf.
4. Fructus Choerospondiatis sauce according to claim 1, it is characterised in that, it is made up of the raw material of following weight part: fresh Fructus Choerospondiatis 135 parts, honey 45 parts, 6 parts, Radix Glycyrrhizae, salt 1.1 parts, rhizoma zingiberis 0.25 part, shaddock skin 3 parts, 4 parts, Poria cocos, 8 parts, lotus leaf.
5. prepare the method for the described Fructus Choerospondiatis sauce of the arbitrary item of claim 1-4 for one kind, it is characterised in that, comprise the steps:
(1) take fresh Fructus Choerospondiatis, honey, Radix Glycyrrhizae, salt, rhizoma zingiberis, shaddock skin, Poria cocos and lotus leaf by weight, the Poria powder taken is broken into 30-40 object powder;
(2) the shaddock skin taken is chopped into particle, 3/4ths of the water adding shaddock skin 2 times of quality and the salt taken, mixes post-heating thoroughly to boiling, and keep boiling 30-40 minute, filter and obtain shaddock skin particle, for subsequent use;
(3) the fresh Fructus Choerospondiatis taken is cleaned clean, add the water of fresh Fructus Choerospondiatis 2 times of quality, boil to boiling add take Radix Glycyrrhizae, rhizoma zingiberis, lotus leaf and take 1/4th of salt, keep boiling 50-60 minute, constantly slowly stir in the process, then adopt two layers of filtered through gauze to obtain slurries A, adopt the Fructus Choerospondiatis skin pulping that hollander will be trapped on gauze, the slurries A obtained with filtration merges, and obtains Fructus Choerospondiatis slurry B;
(4) by Poria cocos powder obtained to shaddock skin particle obtained to Fructus Choerospondiatis obtained for step (3) slurry B, step (2), step (1) and the honey mixing that takes, high-speed stirring is mixed even;
(5) namely tinning, sterilization obtain described Fructus Choerospondiatis sauce.
CN201610048864.XA 2016-01-25 2016-01-25 Choerospondias axillaris paste and preparation method thereof CN105661429A (en)

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Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347216A (en) * 2008-09-06 2009-01-21 山西天骄食业有限公司 Method for preparing nutritional concentrated solution of red date
CN101416736A (en) * 2008-11-21 2009-04-29 王汝海 Nutrient tonic candied date can and preparation method thereof
CN101878897A (en) * 2010-07-08 2010-11-10 张建卿 Technique for processing jujube fruit edible sauce

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101347216A (en) * 2008-09-06 2009-01-21 山西天骄食业有限公司 Method for preparing nutritional concentrated solution of red date
CN101416736A (en) * 2008-11-21 2009-04-29 王汝海 Nutrient tonic candied date can and preparation method thereof
CN101878897A (en) * 2010-07-08 2010-11-10 张建卿 Technique for processing jujube fruit edible sauce

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Application publication date: 20160615