CN105795313A - Instant wild amaranth and preparation method thereof - Google Patents
Instant wild amaranth and preparation method thereof Download PDFInfo
- Publication number
- CN105795313A CN105795313A CN201610164948.XA CN201610164948A CN105795313A CN 105795313 A CN105795313 A CN 105795313A CN 201610164948 A CN201610164948 A CN 201610164948A CN 105795313 A CN105795313 A CN 105795313A
- Authority
- CN
- China
- Prior art keywords
- herba amaranthi
- amaranthi ascendentis
- wild
- instant
- ascendentis
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention discloses an instant wild amaranth and a preparation method thereof. Wild amaranth is subjected to a further processing, a flavor seasoning, spices, red peppers, etc. are added into the processed wild amaranth, the mixture is prepared into four instant wild vegetables at spicy and hot type, sour and hot type, garlic fragrant type and five spice type, and finally the mixture is vacuum packaged to obtain instant wild vegetable products. In the processing process, steam-microwave combined enzyme inactivation is used, which is beneficial to reduce the nutrient loss of the wild vegetables. The recipe is unique and the instant wild amaranth reflects the unique fragrance of the wild vegetables and at the same time can also suit the mass tastes. The vacuum packed instant wild vegetables can provide people with the wild vegetable products which are pleasant and refreshing, and seasonally edible, and at the same time also provide reference data for the development of the wild vegetable products.
Description
Technical field
A kind of instant Herba amaranthi ascendentis and preparation method thereof, belong to technical field of agricultural product process, through the microwave combined enzyme denaturing of steam process, protect green lands guarantor crisp process, then through dispensing seasoning pickled, unique, vacuum seal, the final dish body for preparing does not turn to be yellow deliquescing, nutrient component damages is few, the peculiar delicate fragrance of existing Herba amaranthi ascendentis, is suitable for again the instant wild vegetable goods of popular taste, provides foundation for the exploitation further of wild vegetable processed food.
Background technology
Wild vegetable, be refer to those unartificial cultivations growth naturally can as the general designation of vegetable food plant, for a kind of wild resource.China's Investigation of The Resources of Wild enriches, according to always investigation of plant resources statistics, China wild herbs kind more than 1000, wherein wild vegetable has nearly 80 kinds, common mainly has Herba Fimbristylis dichotomae, common vetch dish, Athyrium multidentatum (Doll.) Ching, thorn tender bud, Herba amaranthi ascendentis, lobule celery, Spuropimpinella brachycarpa (Kom.) Kitag., Radix Platycodonis, Artemisia integrifolia, grandmother's fourth etc., is pollution-free food natural, free of contamination.
Herba amaranthi ascendentis (wildedibleamaranth) is Amaranthaceae Amaranthus, except the cultigens such as Herba Amaranthi tricoloris, numerous fringe Herba Amaranthi tricoloris, and the general name of the annual herb plant multiple kinds of current rare cultivation.Herba amaranthi ascendentis distribution is very wide, and all there is distribution in the whole world, and except being already domesticated for cultigen except Amaranthus mangostanus L., numerous fringe Herba Amaranthi tricoloris etc. for the nations of China and India, all the other are in wild state more, are grown in hills, the roadside of plains region, river levee, ditch bank, field, field bund etc..Wherein Amaranthus retroflexus is distributed in northeast, North China, northwest, Shandong, Henan, zhejiang and other places；Wrinkle fruit Herba Amaranthi tricoloris has distribution in China various places, north and south；Concave head Herba Amaranthi tricoloris is except the Inner Mongol, Ningxia, Qinghai, Tibet, and other economize (district) all distribution；Amaranthusspinosus L. in East China, Central China, south China, southwest and Shaanxi, Southern Hebei have distribution.
Now with people, the understanding of wild vegetable being deepened further, wild vegetable goods also progress in the visual field of people, such as wild vegetable dumplings, wild vegetable steamed bun, wild vegetable electuary, wild vegetable beverage etc..Additionally, it is also more and more extensive for the research of wild vegetable goods at present.Such as, patent " a kind of wild vegetable filling for dumplings " (publication number: 103355658A, publication date: on October 23rd, 2013) be disclosed that or above-mentioned 5 kind wild vegetables wide with Herba Fimbristylis dichotomae or Herba Apii or Herba Capsellae or Dens Equi dish be mixed into major ingredient, dispensing is meat or egg or peeled shrimp, make a kind of wild vegetable filling for dumplings, not only healthy pollution-free, and mouthfeel is unique, has good help simultaneously for treatment hypertension, diabetes etc..Patent " Wild vegetable juice beverage and preparation technology thereof " (publication number: 104432293A, publication date: on March 25th, 2015) it is disclosed that by Caulis Et Caulis Acanthopanacis Senticosi and Folium Et Caulis Acanthopanacis Senticosi, Aralia mandshurica, white sugar, citric acid, pectase, spice, the formulated a Wild vegetable juice beverage of water, products obtained therefrom containing multivitamin and the trace element that human body is useful, is the beverage of a kind of pollution-free, pure green.Patent " a kind of wild vegetable health promoting wine " (publication number: 104232405A, publication date: on December 24th, 2014) it is disclosed that and forms a kind of wild vegetable health promoting wine with Aralia manshrica stem and leaf, stem and leaf of Radix Et Caulis Acanthopanacis Senticosi, citric acid, dried yeast, pectase, white sugar and pure water for preparation of raw material, products obtained therefrom has delicate fragrance, glycol, as clear as crystal feature, is the wild vegetable health promoting wine of a kind of worth long-term drink.
Herba amaranthi ascendentis is nutritious, wherein hectogram young stem and leaf is containing 5.5 grams of protein, 0.6 gram of fat, carbohydrate 8 grams, calcium 610 milligrams, 93 milligrams of phosphorus, carotene 7.15 milligrams, vitamin B2 0.32 milligram, vitamin C 153 milligrams, Herba amaranthi ascendentis nature and flavor are sweet cool, have effect of heat-clearing and toxic substances removing, diuresis, pain relieving, improving eyesight, control dysentery, conjunctival congestion, acute mastitis, hemorrhoid.Therefore not only nutritious, and cure food homology, and more and more receive publicity.But because the growth of wild vegetable has seasonality, therefore for eating raw of wild vegetable, there is certain restriction.Instant Herba amaranthi ascendentis of one disclosed by the invention and preparation method thereof, choosing relatively conventional Herba amaranthi ascendentis is raw material, is processed into a kind of instant leisure product.Product disclosed by the invention not only nutrient safe, and tasty and refreshing pleasant, convenient easily food, not yet there is the report of this product at present.
Summary of the invention
The object of the invention: for when developing wild vegetable instant product, its peculiar taste is for the impact of wild vegetable goods local flavor, modulate unique formula, to realize the not only higher reservation wild vegetable nutritional labeling of products obtained therefrom and there is delicate fragrance taste, popular taste can be suitable for again simultaneously, the present invention, according to the distinctive taste of Herba amaranthi ascendentis, mixes spicy, vinegar-pepper taste, garlic taste and four kinds of types of spiced.
Technical problem: adopt traditional processing mode, the nutrient component damages of wild vegetable is bigger, and easily cause quality of finished and decline, such as dish body deliquescing jaundice etc., therefore it is being processed in process to Herba amaranthi ascendentis to answer improved method to promote quality of finished with the loss reducing nutritional labeling simultaneously.Additionally, Herba amaranthi ascendentis sweet in the mouth, light, although delicate fragrance is unique, but in exploitation instant product process, its part taste is likely to what not people liked, such as its herbaceous taste.Therefore when adjusting formula, it is necessary to consider the distinctive delicate fragrance of wild vegetable.
Technical scheme: the present invention is a kind of instant Herba amaranthi ascendentis and preparation method thereof, improve tradition enzyme denaturing mode and Herba amaranthi ascendentis is processed further, and adding the formulated spicy type of the flavouring agent such as spice, Fructus Capsici, vinegar-pepper type, Bulbus Allii odor type, four kinds of instant wild vegetables of five odor types.
The concrete operation step of the present invention is as follows:
Pretreatment: take fresh Herba amaranthi ascendentis, removes weeds, soil block, cleans, naturally drains；
Enzyme denaturing: be placed in enzyme denaturing device by preprocessed gained Herba amaranthi ascendentis, first processes through steam enzyme denaturing, and wherein vapor (steam) temperature is 95 DEG C, processes time 2.5min；Then through microwave deactivating enzyme, wherein microwave power is 630W, processes time 2.5min, cools down rapidly after enzyme denaturing；
Protect green lands, protect crisp: the Herba amaranthi ascendentis after being processed by enzyme denaturing is soaked in protects green lands, carries out protecting green lands, protecting crisp process in the mixed solution of crispness retaining agent, and wherein green keeping agent is chlorophyll copper sodium, and its concentration is the 0.075% of Herba amaranthi ascendentis quality；Crispness retaining agent is calcium chloride, and its concentration is the 0.08% of Herba amaranthi ascendentis quality, and adjusts pH of mixed to 4.6, and soak time is 30min；
Pickled: the Herba amaranthi ascendentis after crisp for the guarantor that protects green lands is placed in pickled device, employing Sal is pickled, wherein brine concentration used is the 20% of Herba amaranthi ascendentis quality, adjust pickled pH to 7.1 simultaneously, pickled device is placed under Cryogenic air circulation condition, avoid direct sunlight simultaneously, and seal, with starvation；
Dispensing: the Herba amaranthi ascendentis after pickled is carried out desalination (take off to salt content be 2%), then carries out dispensing.Its formula components of different flavor product and shared new fresh wild herb percentage by weight be: white sugar 1.0%～5.0%, Oleum sesami 0～5.0%, chilli oil 0～20.0%, Fructus Capsici 0～8.0%, cooking wine 0～5.0%, MAJIAO oil 0～6.0%, vinegar 0～7.0%, fresh Bulbus Allii juice 0～7.0%, five spice powder 0～2.0% etc., respectively formulated spicy type Herba amaranthi ascendentis, vinegar-pepper type Herba amaranthi ascendentis, Bulbus Allii odor type Herba amaranthi ascendentis, four kinds of instant wild vegetables of five odor type Herba amaranthi ascendentiss；
Vacuum packaging: adding a small amount of Fructus Citri Limoniae juice in the Herba amaranthi ascendentis after dispensing, and carry out vacuum packaging, vacuum is 95 kPas, sends into sack in bactericidal unit after vacuum seal and carries out sterilizing (100 DEG C, 10min).
Instant Herba amaranthi ascendentis of one of the present invention and preparation method thereof its have the beneficial effects that: instant Herba amaranthi ascendentis of one of the present invention and preparation method thereof, belong to being processed further of wild vegetable, a kind of new wild vegetable product is provided, is conducive to wild vegetable to move towards the visual field of people with more rich form.Herba amaranthi ascendentis is being processed in process, is improving tradition enzyme denaturing mode, adopt the microwave combined sterilizing by blanching of steam, wild vegetable vitamin C, chlorophyll loss rate are reduced to about 15%, make wild vegetable nutritional labeling retain as much as possible.Simultaneously according to Herba amaranthi ascendentis taste characteristics, modulate differently flavoured formula, make wild vegetable products taste abundanter, more tasty and refreshing pleasant.The preparation method of its uniqueness not only has the delicate fragrance that wild vegetable is unique, and remains the nutritional labeling of wild vegetable.
Detailed description of the invention
Embodiment 1: prepare a kind of instant Herba amaranthi ascendentis and preparation method thereof
Raw material is preprocessed, enzyme denaturing, protect green lands guarantor desalination crisp, pickled after carry out dispensing, institute's flavouring material and shared fresh Herba amaranthi ascendentis percentage by weight are, white sugar 2.6%, edible vegetable oil 1.0%, chilli oil 14.0%, Oleum sesami 2.0%, vinegar 3.0%, cooking wine 2.0%, Fructus Capsici 5.0%, MAJIAO oil 5.0%, and add a small amount of Rhizoma Zingiberis Recens juice, chicken essence, Sal.Adding a small amount of Fructus Citri Limoniae juice in Herba amaranthi ascendentis after dispensing, and carry out vacuum packaging, sack, more than 95 kPas, is sent in bactericidal unit after vacuum seal and is carried out sterilizing (100 DEG C, 10min) by vacuum.
Embodiment 2: prepare a kind of instant Herba amaranthi ascendentis and preparation method thereof
Raw material is preprocessed, enzyme denaturing, protect green lands guarantor desalination crisp, pickled after carry out dispensing, institute's flavouring material and shared fresh Herba amaranthi ascendentis percentage by weight are, white sugar 3.0%, edible vegetable oil 4.0%, chilli oil 10.0%, Oleum sesami 2.0%, vinegar 6.0%, cooking wine 2.0%, Fructus Capsici 6.0%, and add a small amount of Rhizoma Zingiberis Recens juice, chicken essence, Sal.Adding a small amount of Fructus Citri Limoniae juice in Herba amaranthi ascendentis after dispensing, and carry out vacuum packaging, sack, more than 95 kPas, is sent in bactericidal unit after vacuum seal and is carried out sterilizing (100 DEG C, 10min) by vacuum.
Embodiment 3: prepare a kind of instant Herba amaranthi ascendentis and preparation method thereof
Raw material is preprocessed, enzyme denaturing, protect green lands guarantor desalination crisp, pickled after carry out dispensing, institute's flavouring material and shared fresh Herba amaranthi ascendentis percentage by weight are, white sugar 1.4%, edible vegetable oil 2.0%, Oleum sesami 4.0%, vinegar 2.0%, cooking wine 2.0%, Fructus Capsici 5.0%, fresh garlic juice 6.0%, and add a small amount of Rhizoma Zingiberis Recens juice, chicken essence, Sal.Adding a small amount of Fructus Citri Limoniae juice in Herba amaranthi ascendentis after dispensing, and carry out vacuum packaging, sack, more than 95 kPas, is sent in bactericidal unit after vacuum seal and is carried out sterilizing (100 DEG C, 10min) by vacuum.
Embodiment 4: prepare a kind of instant Herba amaranthi ascendentis and preparation method thereof
Raw material is preprocessed, enzyme denaturing, protect green lands guarantor desalination crisp, pickled after carry out dispensing, institute's flavouring material and shared fresh Herba amaranthi ascendentis percentage by weight are, white sugar 4.0%, edible vegetable oil 2.0%, Oleum sesami 3.0%, vinegar 2.0%, cooking wine 4.0%, five spice powder 1.6%, and add a small amount of fresh garlic juice, Rhizoma Zingiberis Recens juice, chicken essence, Sal.Adding a small amount of Fructus Citri Limoniae juice in Herba amaranthi ascendentis after dispensing, and carry out vacuum packaging, sack, more than 95 kPas, is sent in bactericidal unit after vacuum seal and is carried out sterilizing (100 DEG C, 10min) by vacuum.
The above; it is only the present invention preferably detailed description of the invention; but protection scope of the present invention is not limited thereto; any those familiar with the art is in the technical scope of present disclosure; it is equal to replacement according to technical scheme and inventive concept thereof or is changed, all should be encompassed within protection scope of the present invention.
Claims (6)
1. an instant Herba amaranthi ascendentis preparation method, it is characterised in that: after major ingredient fresh Herba amaranthi ascendentis pretreatment through enzyme denaturing, protect green lands, protect crisp, pickled, dispensing finally carries out vacuum packaging, sterilizing obtains nutrient health, tasty and refreshing pleasant instant Herba amaranthi ascendentis；Shared by adjuvant, fresh Herba amaranthi ascendentis mass percent is, white sugar 1.0%～5.0%, Oleum sesami 0～5.0%, chilli oil 0～20.0%, Fructus Capsici 0～8.0%, cooking wine 0～5.0%, MAJIAO oil 0～6.0%, vinegar 0～7.0%, fresh Bulbus Allii juice 0～7.0%, five spice powder 0～2.0%；Concrete preparation process is:
(1) pretreatment: take fresh Herba amaranthi ascendentis, removes weeds, soil block, cleans, naturally drains；
(2) enzyme denaturing: be placed in enzyme denaturing device by preprocessed gained Herba amaranthi ascendentis, first processes through steam enzyme denaturing, and wherein vapor (steam) temperature is 95 DEG C, processes time 2.5min；Then through microwave deactivating enzyme, wherein microwave power is 630W, processes time 2.5min, cools down rapidly after enzyme denaturing；
(3) protect green lands, protect crisp: being soaked in the mixed solution of green keeping agent, crispness retaining agent by step (2) gained Herba amaranthi ascendentis and carry out protecting green lands, protecting crisp process, wherein green keeping agent is chlorophyll copper sodium, and its consumption is the 0.075% of Herba amaranthi ascendentis quality；Crispness retaining agent is calcium chloride, and its consumption is the 0.08% of Herba amaranthi ascendentis quality, and adjusts pH of mixed to 4.6, and soak time is 30min；
(4) pickled: step (3) gained Herba amaranthi ascendentis is placed in pickled device, employing Sal is pickled, wherein Sal consumption used is the 20% of Herba amaranthi ascendentis quality, adjust pickled pH to 7.1 simultaneously, pickled device is placed under Cryogenic air circulation condition, avoid direct sunlight simultaneously, and seal, with starvation；
(5) dispensing: the Herba amaranthi ascendentis after pickled is carried out desalination (take off to salt content be 2%), then carries out dispensing.Its formula components of different flavor product and shared new fresh wild herb percentage by weight are, white sugar 1.0%～5.0%, Oleum sesami 0～5.0%, chilli oil 0～20.0%, Fructus Capsici 0～8.0%, cooking wine 0～5.0%, MAJIAO oil 0～6.0%, vinegar 0～7.0%, fresh Bulbus Allii juice 0～7.0%, five spice powder 0～2.0% etc., respectively formulated spicy type Herba amaranthi ascendentis, vinegar-pepper type Herba amaranthi ascendentis, Bulbus Allii odor type Herba amaranthi ascendentis, four kinds of instant wild vegetables of five odor type Herba amaranthi ascendentiss；
(6) vacuum packaging: adding a small amount of Fructus Citri Limoniae juice in the wild vegetable after dispensing, and carry out vacuum packaging, vacuum is 95 kPas, sends into sack in bactericidal unit after vacuum seal and carries out sterilizing, sterilising temp 100 DEG C, sterilization time 10min.
2. the instant Herba amaranthi ascendentis that prepared by preparation method according to claim 1.
3. instant Herba amaranthi ascendentis according to claim 2, it is characterised in that described prepared Herba amaranthi ascendentis after the microwave combined enzyme denaturing of steam chlorophyll, vitamin C loss rate about 16%.
4. instant Herba amaranthi ascendentis according to claim 3, it is characterised in that gained wild vegetable goods moisture content >=85%.
5. instant Herba amaranthi ascendentis according to claim 4, it is characterised in that gained wild vegetable goods, every bag of specification is 50 ± 2g.
6. instant Herba amaranthi ascendentis according to claim 5, it is characterised in that gained wild vegetable goods, the non-deliquescing jaundice of dish body.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610164948.XA CN105795313A (en) | 2016-03-22 | 2016-03-22 | Instant wild amaranth and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610164948.XA CN105795313A (en) | 2016-03-22 | 2016-03-22 | Instant wild amaranth and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105795313A true CN105795313A (en) | 2016-07-27 |
Family
ID=56454637
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610164948.XA Pending CN105795313A (en) | 2016-03-22 | 2016-03-22 | Instant wild amaranth and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105795313A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811239A (en) * | 2017-11-02 | 2018-03-20 | 东北农业大学 | A kind of instant Laoshan celery preparation method of spicy |
| CN109259136A (en) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | A kind of instant fiddlehead and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160630A (en) * | 2011-02-18 | 2011-08-24 | 上海师范大学 | Method for preparing seasoning dishes from suaeda salsa serving as raw material |
| CN103535674A (en) * | 2013-10-22 | 2014-01-29 | 镇江高冠食品有限公司 | Production method of purslane dish |
| CN103652754A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Processing method of instant bracken |
| CN103907845A (en) * | 2014-03-27 | 2014-07-09 | 河南省农业科学院 | Processing method of novel nutrition blended cedrela sinensis |
| CN104663855A (en) * | 2015-03-26 | 2015-06-03 | 东北农业大学 | Steam and microwave joint enzyme deactivation method of artemisia integrifolia |
-
2016
- 2016-03-22 CN CN201610164948.XA patent/CN105795313A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102160630A (en) * | 2011-02-18 | 2011-08-24 | 上海师范大学 | Method for preparing seasoning dishes from suaeda salsa serving as raw material |
| CN103535674A (en) * | 2013-10-22 | 2014-01-29 | 镇江高冠食品有限公司 | Production method of purslane dish |
| CN103652754A (en) * | 2013-12-13 | 2014-03-26 | 魏春 | Processing method of instant bracken |
| CN103907845A (en) * | 2014-03-27 | 2014-07-09 | 河南省农业科学院 | Processing method of novel nutrition blended cedrela sinensis |
| CN104663855A (en) * | 2015-03-26 | 2015-06-03 | 东北农业大学 | Steam and microwave joint enzyme deactivation method of artemisia integrifolia |
Non-Patent Citations (1)
| Title |
|---|
| 李丽萍: "鲜嫩马齿苋的加工保鲜", 《农村实用工程技术》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107811239A (en) * | 2017-11-02 | 2018-03-20 | 东北农业大学 | A kind of instant Laoshan celery preparation method of spicy |
| CN109259136A (en) * | 2018-10-30 | 2019-01-25 | 四川峨边五旺有限责任公司 | A kind of instant fiddlehead and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103549347B (en) | Flavored leafy vegetable foodstuff pickled with grains and preparation method thereof | |
| CN103039952B (en) | Method for producing flavorful flammulina velutipes leek flower paste | |
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN102090668A (en) | Nutritional dried squids and processing method thereof | |
| CN103300325A (en) | Method for processing stomach-invigorating seasoning ormund pomace and stomach-invigorating seasoning ormund pomace | |
| CN103549344B (en) | The preparation method of the dry typical local food of a kind of tongue | |
| CN105795313A (en) | Instant wild amaranth and preparation method thereof | |
| CN102090618B (en) | Scallop jam and processing method thereof | |
| CN102266040A (en) | Flower sauce with efficacies of heat clear and internal heat removal | |
| CN103549348B (en) | The processing method of the dry typical local food of a kind of grain tongue processed | |
| CN106579103A (en) | Instant suaeda salsa cold dish and production method thereof | |
| CN105614706A (en) | Preparing method for fermented soya bean sauce | |
| RU2323628C1 (en) | Production method for preserved food "salad with vegetable marrows" | |
| CN105053167A (en) | Making method of sour and hot agrocybe cylindracea | |
| RU2353114C1 (en) | Method of canned food production "paprikash" | |
| CN104522628B (en) | Dried edible mushrooms and processing process thereof | |
| CN108236094A (en) | A kind of processing method of leaf dish | |
| KR20120055060A (en) | Steamed rice containing extract of medicinal crops and manufacturing thereof | |
| CN104856086A (en) | Broad bean duck meat recipe and preparation method | |
| KR100394339B1 (en) | A manufacturing method of instant soup with skate | |
| KR20070051599A (en) | The product method of herb-kimchi added ssanghwatang and others | |
| CN110731481A (en) | method for preparing dried daylily pickles | |
| CN105146364B (en) | A kind of chicken extract soya bean foods packed in carton containers and production technology | |
| KR101438383B1 (en) | Potato and pork rib broth for production medicinal herbs a composite sauce | |
| KR101173211B1 (en) | Manufacturing method of instant soybean paste |
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 |
Application publication date: 20160727 |
|
| WD01 | Invention patent application deemed withdrawn after publication |