CN106107868A - A kind of ginger juice health-care cooking wine and preparation method thereof - Google Patents
A kind of ginger juice health-care cooking wine and preparation method thereof Download PDFInfo
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- CN106107868A CN106107868A CN201610526360.4A CN201610526360A CN106107868A CN 106107868 A CN106107868 A CN 106107868A CN 201610526360 A CN201610526360 A CN 201610526360A CN 106107868 A CN106107868 A CN 106107868A
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- fructus
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 28
- 238000010411 cooking Methods 0.000 title claims abstract description 22
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 13
- 235000008397 ginger Nutrition 0.000 title claims abstract description 13
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 241000234314 Zingiber Species 0.000 title description 7
- 239000000463 material Substances 0.000 claims abstract description 22
- 241000628997 Flos Species 0.000 claims abstract description 21
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 241000255791 Bombyx Species 0.000 claims abstract description 9
- 244000000626 Daucus carota Species 0.000 claims abstract description 9
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 9
- 244000269722 Thea sinensis Species 0.000 claims abstract description 9
- 210000003038 endothelium Anatomy 0.000 claims abstract description 9
- 150000008442 polyphenolic compounds Chemical class 0.000 claims abstract description 9
- 235000013824 polyphenols Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 6
- 240000007594 Oryza sativa Species 0.000 claims abstract 8
- 239000000203 mixture Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims description 6
- 240000006794 Volvariella volvacea Species 0.000 claims description 6
- 235000004501 Volvariella volvacea Nutrition 0.000 claims description 6
- 244000309464 bull Species 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 3
- 240000005385 Jasminum sambac Species 0.000 claims description 3
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 3
- 229920002774 Maltodextrin Polymers 0.000 claims description 3
- 239000005913 Maltodextrin Substances 0.000 claims description 3
- 241000698291 Rugosa Species 0.000 claims description 3
- 240000003768 Solanum lycopersicum Species 0.000 claims description 3
- 239000006286 aqueous extract Substances 0.000 claims description 3
- 239000007864 aqueous solution Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000000284 extract Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 229940035034 maltodextrin Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000005498 polishing Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims description 3
- 235000017557 sodium bicarbonate Nutrition 0.000 claims description 3
- 235000020384 spinach juice Nutrition 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000005303 weighing Methods 0.000 claims description 3
- 206010049713 Tongue dry Diseases 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 6
- 206010011224 Cough Diseases 0.000 abstract description 4
- 201000010099 disease Diseases 0.000 abstract description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 208000017574 dry cough Diseases 0.000 abstract description 2
- 230000036737 immune function Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 239000012567 medical material Substances 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 230000003712 anti-aging effect Effects 0.000 abstract 1
- 230000001093 anti-cancer Effects 0.000 abstract 1
- 241000209094 Oryza Species 0.000 description 10
- 235000013616 tea Nutrition 0.000 description 5
- 239000003205 fragrance Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000020339 pu-erh tea Nutrition 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 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
Landscapes
- Tea And Coffee (AREA)
- Seasonings (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of ginger juice health-care cooking wine and preparation method thereof, the weight portion of its constitutive material is: Flos Osmanthi Fragrantis 80 100, black sticky rice powder 200 250, mashed carrot 150 180, Folium camelliae assamicae 45 50, Endothelium Corneum Gigeriae Galli 7 10, Caulis Benincasae 46, Bombyx Batryticatus processed 24, Fructus Foeniculi tender leaf 46, Rice plumule powder 9 12, Fructus Rubi 46, Fructus Mori 56, tea polyphenols 24, edible vegetable oil 68, toppings 35 40, Chinese liquor 45 50, Rhizoma Zingiberis 24, Fructus Amomi Rotundus 56, Flos Caryophylli 8 10, Herba Alii fistulosi 10 15, edible salt 20 25；The health care cooking wine of the present invention is mixed through plurality kinds of health care food materials, medical material, there is good mouthfeel, delicious, tasty and refreshing, and rich in abundant vitamin, immune function of human body, health care Chinese medicine material the most therein can be promoted, there is lung moistening the kidney invigorating, effect of invigorate blood circulation nourishing, benefiting qi and nourishing yin, promoting the production of body fluid to quench thirst, for disease determined curative effects such as deficiency of the lung dry cough, cough due to consumptive disease, it is eaten for a long time, it is also possible to anti-ageing, the health-care effect of anti-cancer.
Description
Technical field
The present invention relates to a kind of ginger juice health-care cooking wine and preparation method thereof, belong to flavoring agent technical field.
Background technology
Cooking wine is the address of culinary art wine, adds yellow wine/high-grade Shaoxing wine brew, fragrant aroma fragrance, the sweet aromatic thickness of taste, the cooking
Time add cooking wine, not only can effectively remove the smell of fish, meat, and can allow cuisine flavouring aodorization；Cooking wine can increase food
Fragrance, goes raw meat solution greasy, and meanwhile, it is also rich in the nutritional labeling of multiple needed by human, even can also reduce culinary art in vegetable
Chlorophyllous destruction；Cooking wine contains 8 kinds of aminoacid of needed by human, and these 8 kinds of essential amino acids are all that human body can not close voluntarily
Become, need to provide inside diet；At present the mouthfeel of cooking wine is the most single, taste is strong, slightly acerbity, is not suitable for general
Logical consumer drinks, and along with health of people consciousness strengthens day by day, has the low sugar cooking wine of health care increasingly by consumer
Favor.
Summary of the invention
It is an object of the invention to provide a kind of ginger juice health-care cooking wine and preparation method thereof.
The present invention adopts the following technical scheme that
Ginger juice health-care cooking wine, the weight portion of its constitutive material is: Flos Osmanthi Fragrantis 80-100, black sticky rice powder 200-250, mashed carrot 150-
180, Folium camelliae assamicae 45-50, Endothelium Corneum Gigeriae Galli 7-10, Caulis Benincasae 4-6, Bombyx Batryticatus 2-4 processed, Fructus Foeniculi tender leaf 4-6, Rice plumule powder 9-12, cover basin
Sub-4-6, Fructus Mori 5-6, tea polyphenols 2-4, edible vegetable oil 6-8, toppings 35-40, Chinese liquor 45-50, Rhizoma Zingiberis 2-4, Fructus Amomi Rotundus 5-
6, Flos Caryophylli 8-10, Herba Alii fistulosi 10-15, edible salt 20-25.
Ginger juice health-care cooking wine, the weight portion of its constitutive material is: Flos Osmanthi Fragrantis 90, black sticky rice powder 230, mashed carrot 160, Pu'er
Tea 48, Endothelium Corneum Gigeriae Galli 8, Caulis Benincasae 5, Bombyx Batryticatus processed 3, Fructus Foeniculi tender leaf 5, Rice plumule powder 10, Fructus Rubi 5, Fructus Mori 5, tea polyphenols 3, food
With vegetable oil 7, toppings 38, Chinese liquor 48, Rhizoma Zingiberis 3, Fructus Amomi Rotundus 5, Flos Caryophylli 9, Herba Alii fistulosi 12, edible salt 22.
The manufacture method of ginger juice health-care cooking wine, including herein below:
(1) making of toppings: the constitutive material formula of described toppings is: matcha powder 10-15, Volvariella volvacea (Bull.Ex Franch.) Singer． 5-10, fresh tongue
Dry 2-5, Fresh Lemon sheet 4-6, jasmine pollen 6-8, Flos Rosae Rugosas pollen 3-4, spinach juice 5-7, Radix Dauci Sativae juice 2-4, maltodextrin 0.5-
0.6, tomato sauce 6-10；Its manufacture method is as follows: weigh each raw material by constitutive material formula, first by fresh Artemusia lactiflora Wall., Fresh Lemon
Sheet and appropriate pure water add in juice extractor, mix taking juice of squeezing the juice；Volvariella volvacea (Bull.Ex Franch.) Singer． is cut into granular, is subsequently adding above-mentioned juice
In, and it is added thereto to other residue constitutive material, stirring and evenly mixing, and place in baking machine and bake, pulverizing and get final product after cooling；
(2) weighing Endothelium Corneum Gigeriae Galli, Caulis Benincasae, Bombyx Batryticatus processed, Fructus Foeniculi tender leaf, Fructus Rubi, Fructus Mori by weight, water carries 1-2 time, merges
Aqueous extracts, concentrated extract, standby；
(3) taking Flos Osmanthi Fragrantis, Folium camelliae assamicae, first soak 2-4 hour with 5-8% sodium bicarbonate aqueous solution, taking-up drains, pulping of then polishing,
And mix with black sticky rice powder, mashed carrot, Rice plumule powder, put into steamer steaming and decocting 30-40 minute, room temperature is cooled to 50-55 DEG C,
To mixture；
(4) take Rhizoma Zingiberis, Fructus Amomi Rotundus, Flos Caryophylli, Herba Alii fistulosi, edible salt, mix after chopping, standby；
(5) step (1) toppings, step (2) Chinese medical concrete, step (3) mixture and step (4) material are mixed, then accompany
Enter tea polyphenols, edible vegetable oil and appropriate pure water, mix thoroughly and be incubated 1-1.2 hour at 60-65 DEG C, be cooled to 30-35 DEG C,
Adding Chinese liquor, mix thoroughly, put in cylinder and ferment, temperature is maintained at 25-30 DEG C, ferments 25-28 days, obtains fermented product, filter
Filtrate；Then sterilizing, tinning and get final product.
Beneficial effects of the present invention:
The health care cooking wine of the present invention is mixed through plurality kinds of health care food materials, medical material, has good mouthfeel, delicious, tasty and refreshing, Er Qiefu
Containing abundant vitamin, immune function of human body, health care Chinese medicine material the most therein can be promoted, have lung moistening the kidney invigorating, nourishing of invigorating blood circulation,
Benefiting qi and nourishing yin, effect of promoting the production of body fluid to quench thirst, for disease determined curative effects such as deficiency of the lung dry cough, cough due to consumptive disease, be eaten for a long time, it is also possible to anti-
The health-care effect decline, given protection against cancer.
Detailed description of the invention
Embodiment 1: ginger juice health-care cooking wine, the weight (g) of its constitutive material is: Flos Osmanthi Fragrantis 90, black sticky rice powder 230, mashed carrot
160, Folium camelliae assamicae 48, Endothelium Corneum Gigeriae Galli 8, Caulis Benincasae 5, Bombyx Batryticatus processed 3, Fructus Foeniculi tender leaf 5, Rice plumule powder 10, Fructus Rubi 5, Fructus Mori 5, tea
Polyphenol 3, edible vegetable oil 7, toppings 38, Chinese liquor 48, Rhizoma Zingiberis 3, Fructus Amomi Rotundus 5, Flos Caryophylli 9, Herba Alii fistulosi 12, edible salt 22.
The manufacture method of ginger juice health-care cooking wine, including herein below:
(1) making of toppings: constitutive material formula (g) of described toppings is: matcha powder 12, Volvariella volvacea (Bull.Ex Franch.) Singer． 8, fresh Artemusia lactiflora Wall.
3.5, Fresh Lemon sheet 5, jasmine pollen 7, Flos Rosae Rugosas pollen 3.5, spinach juice 6, Radix Dauci Sativae juice 3, maltodextrin 0.55, tomato sauce 8；
Its manufacture method is as follows: weigh each raw material by constitutive material formula, first by fresh Artemusia lactiflora Wall., Fresh Lemon sheet and appropriate pure water
Add in juice extractor, mix taking juice of squeezing the juice；Volvariella volvacea (Bull.Ex Franch.) Singer． is cut into granular, is subsequently adding in above-mentioned juice, and is added thereto to it
It remains constitutive material, stirring and evenly mixing, places in baking machine and bakes, pulverizing and get final product after cooling；
(2) weighing Endothelium Corneum Gigeriae Galli, Caulis Benincasae, Bombyx Batryticatus processed, Fructus Foeniculi tender leaf, Fructus Rubi, Fructus Mori by weight, water carries 1-2 time, merges
Aqueous extracts, concentrated extract, standby；
(3) taking Flos Osmanthi Fragrantis, Folium camelliae assamicae, first soak 2-4 hour with 5-8% sodium bicarbonate aqueous solution, taking-up drains, pulping of then polishing,
And mix with black sticky rice powder, mashed carrot, Rice plumule powder, put into steamer steaming and decocting 30-40 minute, room temperature is cooled to 50-55 DEG C,
To mixture；
(4) take Rhizoma Zingiberis, Fructus Amomi Rotundus, Flos Caryophylli, Herba Alii fistulosi, edible salt, mix after chopping, standby；
(5) step (1) toppings, step (2) Chinese medical concrete, step (3) mixture and step (4) material are mixed, then accompany
Enter tea polyphenols, edible vegetable oil and appropriate pure water, mix thoroughly and be incubated 1-1.2 hour at 60-65 DEG C, be cooled to 30-35 DEG C,
Adding Chinese liquor, mix thoroughly, put in cylinder and ferment, temperature is maintained at 25-30 DEG C, ferments 25-28 days, obtains fermented product, filter
Filtrate；Then sterilizing, tinning and get final product.
Claims (3)
1. a ginger juice health-care cooking wine, it is characterised in that the weight portion of its constitutive material is: Flos Osmanthi Fragrantis 80-100, black sticky rice powder
200-250, mashed carrot 150-180, Folium camelliae assamicae 45-50, Endothelium Corneum Gigeriae Galli 7-10, Caulis Benincasae 4-6, Bombyx Batryticatus 2-4 processed, Fructus Foeniculi tender leaf 4-
6, Rice plumule powder 9-12, Fructus Rubi 4-6, Fructus Mori 5-6, tea polyphenols 2-4, edible vegetable oil 6-8, toppings 35-40, Chinese liquor
45-50, Rhizoma Zingiberis 2-4, Fructus Amomi Rotundus 5-6, Flos Caryophylli 8-10, Herba Alii fistulosi 10-15, edible salt 20-25.
Ginger juice health-care cooking wine the most according to claim 1, it is characterised in that the weight portion of its constitutive material is: Flos Osmanthi Fragrantis 90,
Black sticky rice powder 230, mashed carrot 160, Folium camelliae assamicae 48, Endothelium Corneum Gigeriae Galli 8, Caulis Benincasae 5, Bombyx Batryticatus processed 3, Fructus Foeniculi tender leaf 5, Rice plumule powder 10,
Fructus Rubi 5, Fructus Mori 5, tea polyphenols 3, edible vegetable oil 7, toppings 38, Chinese liquor 48, Rhizoma Zingiberis 3, Fructus Amomi Rotundus 5, Flos Caryophylli 9, Herba Alii fistulosi 12,
Edible salt 22.
3. the manufacture method of a ginger juice health-care cooking wine as claimed in claim 1, it is characterised in that include herein below:
(1) making of toppings: the constitutive material formula of described toppings is: matcha powder 10-15, Volvariella volvacea (Bull.Ex Franch.) Singer． 5-10, fresh tongue
Dry 2-5, Fresh Lemon sheet 4-6, jasmine pollen 6-8, Flos Rosae Rugosas pollen 3-4, spinach juice 5-7, Radix Dauci Sativae juice 2-4, maltodextrin 0.5-
0.6, tomato sauce 6-10；Its manufacture method is as follows: weigh each raw material by constitutive material formula, first by fresh Artemusia lactiflora Wall., Fresh Lemon
Sheet and appropriate pure water add in juice extractor, mix taking juice of squeezing the juice；Volvariella volvacea (Bull.Ex Franch.) Singer． is cut into granular, is subsequently adding above-mentioned juice
In, and it is added thereto to other residue constitutive material, stirring and evenly mixing, and place in baking machine and bake, pulverizing and get final product after cooling；
(2) weighing Endothelium Corneum Gigeriae Galli, Caulis Benincasae, Bombyx Batryticatus processed, Fructus Foeniculi tender leaf, Fructus Rubi, Fructus Mori by weight, water carries 1-2 time, merges
Aqueous extracts, concentrated extract, standby；
(3) taking Flos Osmanthi Fragrantis, Folium camelliae assamicae, first soak 2-4 hour with 5-8% sodium bicarbonate aqueous solution, taking-up drains, pulping of then polishing,
And mix with black sticky rice powder, mashed carrot, Rice plumule powder, put into steamer steaming and decocting 30-40 minute, room temperature is cooled to 50-55 DEG C,
To mixture；
(4) take Rhizoma Zingiberis, Fructus Amomi Rotundus, Flos Caryophylli, Herba Alii fistulosi, edible salt, mix after chopping, standby；
(5) step (1) toppings, step (2) Chinese medical concrete, step (3) mixture and step (4) material are mixed, then accompany
Enter tea polyphenols, edible vegetable oil and appropriate pure water, mix thoroughly and be incubated 1-1.2 hour at 60-65 DEG C, be cooled to 30-35 DEG C,
Adding Chinese liquor, mix thoroughly, put in cylinder and ferment, temperature is maintained at 25-30 DEG C, ferments 25-28 days, obtains fermented product, filter
Filtrate；Then sterilizing, tinning and get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610526360.4A CN106107868A (en) | 2016-07-06 | 2016-07-06 | A kind of ginger juice health-care cooking wine and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610526360.4A CN106107868A (en) | 2016-07-06 | 2016-07-06 | A kind of ginger juice health-care cooking wine and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106107868A true CN106107868A (en) | 2016-11-16 |
Family
ID=57282490
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610526360.4A Pending CN106107868A (en) | 2016-07-06 | 2016-07-06 | A kind of ginger juice health-care cooking wine and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN106107868A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183655A (en) * | 2017-05-22 | 2017-09-22 | 安徽海神黄酒集团有限公司 | A kind of preparation method of fragrance of osmanthus cooking wine |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564389A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Sea cucumber cooking wine for enriching yin and nourishing kidney and preparation method thereof |
| CN103876097A (en) * | 2014-02-20 | 2014-06-25 | 安徽海神黄酒集团有限公司 | Ginger-shallot healthcare cooking wine and preparation method thereof |
| CN105410850A (en) * | 2015-10-30 | 2016-03-23 | 王永妍 | Melocanna baccifera leaf health-care cooking wine and production method thereof |
-
2016
- 2016-07-06 CN CN201610526360.4A patent/CN106107868A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103564389A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Sea cucumber cooking wine for enriching yin and nourishing kidney and preparation method thereof |
| CN103876097A (en) * | 2014-02-20 | 2014-06-25 | 安徽海神黄酒集团有限公司 | Ginger-shallot healthcare cooking wine and preparation method thereof |
| CN105410850A (en) * | 2015-10-30 | 2016-03-23 | 王永妍 | Melocanna baccifera leaf health-care cooking wine and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183655A (en) * | 2017-05-22 | 2017-09-22 | 安徽海神黄酒集团有限公司 | A kind of preparation method of fragrance of osmanthus cooking wine |
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Application publication date: 20161116 |