CN106260928A - Fructus Capsici dip and production method thereof - Google Patents
Fructus Capsici dip and production method thereof Download PDFInfo
- Publication number
- CN106260928A CN106260928A CN201510266086.7A CN201510266086A CN106260928A CN 106260928 A CN106260928 A CN 106260928A CN 201510266086 A CN201510266086 A CN 201510266086A CN 106260928 A CN106260928 A CN 106260928A
- Authority
- CN
- China
- Prior art keywords
- parts
- fructus
- fructus capsici
- dip
- capsici
- 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
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 14
- 210000000582 semen Anatomy 0.000 claims abstract description 22
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 239000000463 material Substances 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000019634 flavors Nutrition 0.000 claims abstract description 16
- 239000012141 concentrate Substances 0.000 claims abstract description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 15
- 241000628997 Flos Species 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 238000004806 packaging method and process Methods 0.000 claims abstract description 7
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 17
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 17
- 239000002304 perfume Substances 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 3
- 230000017531 blood circulation Effects 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 239000000203 mixture Substances 0.000 description 6
- 240000009023 Myrrhis odorata Species 0.000 description 5
- 239000000428 dust Substances 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000019590 thick flavour Nutrition 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The present invention relates to food processing technology field, a kind of Fructus Capsici dip and the production method of this Fructus Capsici dip thereof, raw material includes Fructus Capsici, chilli seed, monosodium glutamate, Fructus Foeniculi, chicken essence, Semen Sesami, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli, Fructus Cumini Cymini, Semen arachidis hypogaeae, Flos Caryophylli, Flavor Concentrate, Sal；Production method includes selecting materials → clean → and dry and copy → pulverize → dispensing and mixing → sterilization → packaging；The present invention uses and originates from different local Fructus Capsici as raw material, there is different peppery degree, again with other material combination, the Fructus Capsici dip produced has entrance aromatic flavor feature delicious, spicy, have rich in nutritive value, appetite-stimulating indigestion-relieving, warming the stomach are dispeled cold and the effect of blood circulation promoting simultaneously, product of the present invention is commercially compared with like product, is more favored by consumer, is tourism herbal product.
Description
Technical field
The present invention relates to food processing technology field, a kind of Fructus Capsici dip and the production of this Fructus Capsici dip thereof
Method.
Background technology
At present, people eat the mode of Fructus Capsici and are mainly in the way of dipping in water or flavoring agent edible, hot pepper dipped on the market
Expect due to only with a kind of Fructus Capsici as raw material, therefore entrance taste is poor, the pepperyyest or pungent inadequate, numb
The problems such as peppery fragrant taste is not prominent affect its sales volume.
Summary of the invention
It is an object of the invention to entrance taste in traditional handicraft poor, spicy fragrant taste not distinct issues, it is provided that Yi Zhongyou
The Fructus Capsici dip of the Fructus Capsici composition of different peppery degree, has that pungent is moderate, the delicious feature of entrance, is deeply consumed
The welcome of person.For achieving the above object, the technical solution used in the present invention is: a kind of Fructus Capsici dip, by under
The raw material composition of row parts by weight: Fructus Capsici 95～100 parts, chilli seed 38～45 parts, monosodium glutamate 14～
16 parts, Fructus Foeniculi 2～2.5 parts, chicken essence 20～22 parts, Semen Sesami 10～13 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1.5～
2 parts, Pericarpium Zanthoxyli 11～12 parts, Fructus Cumini Cymini 2.5～3 parts, Semen arachidis hypogaeae 10～15 parts, Flos Caryophylli 1～2
Part, Flavor Concentrate 3～5 parts, Sal 31～33 parts.
Further, it is made up of the raw material of following parts by weight: 100 parts of Fructus Capsici, chilli seed 40 parts, monosodium glutamate 15
Part, 2.5 parts of Fructus Foeniculi, chicken essence 21 parts, Semen Sesami 12 parts, 1.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 11 parts of Pericarpium Zanthoxyli, diligent
Right 2.5 parts, Semen arachidis hypogaeae 10 parts, Flos Caryophylli 1 part, Flavor Concentrate 4 parts, Sal 32 parts.
Further, described Fructus Capsici is made up of following materials: generous Fructus Capsici 50%, the little green pepper in Henan 25%
With middle remote XIAOMIJIAO 25%.
Further, described Flavor Concentrate contains anise, Herba Pelargonii Graveolentis, Fructus Tsaoko and Fructus Piperis.
It is a further object of the present invention to provide the production method of a kind of Fructus Capsici dip, comprise the steps: to select materials → clear
Wash → dry and copy → pulverize → dispensing and mixing → sterilization → packaging.
Further, the described parch time is 30～40min.
Further, described sterilization is to use ultraviolet disinfection case to carry out sterilizing 25～35min.
The method have the benefit that: the present invention uses the Fructus Capsici originating from different place as raw material, has not
With peppery degree, then with other material combination, the Fructus Capsici dip of production has entrance thick flavor delicious, spicy
Yu Tedian, has rich in nutritive value, appetite-stimulating indigestion-relieving, warming the stomach are dispeled cold and the effect of blood circulation promoting simultaneously,
Product of the present invention is commercially compared with like product, is more favored by consumer, is that tourism herbal produces
Product.
Detailed description of the invention
Below in conjunction with being embodied as example, the present invention is further illustrated:
1 one kinds of Fructus Capsici dip of embodiment, are made up of the raw material of following parts by weight: 95 parts of Fructus Capsici,
Chilli seed 38 parts, monosodium glutamate 14 parts, 2 parts of Fructus Foeniculi, chicken essence 20 parts, Semen Sesami 10 parts, 1.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi),
11 parts of Pericarpium Zanthoxyli, Fructus Cumini Cymini 2.5 parts, Semen arachidis hypogaeae 10 parts, Flos Caryophylli 1 part, Flavor Concentrate 3 parts, Sal 31 parts.
Wherein, Fructus Capsici is made up of following materials: generous Fructus Capsici 50%, the little green pepper in Henan 25% and middle Burma
XIAOMIJIAO 25%.
Wherein, Flavor Concentrate contains anise, Herba Pelargonii Graveolentis, Fructus Tsaoko and Fructus Piperis.
Production method
(1) select materials: selected generous nuisanceless Zou green pepper, the little green pepper in Henan and middle remote XIAOMIJIAO；(2) clean: by peppery
Green pepper pours service sink into, foreign material and the dust on Fructus Capsici surface is cleaned up；(3) parch: by clean up
Fructus Capsici is poured into and carries out parch inside frying pan, and parch 30 minutes to Fructus Capsici color becomes furvous goes out perfume (or spice)；
(4) pulverize: after being cooled down by the Fructus Capsici fried, be ground into Fructus Capsici powder, simultaneously by Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli, fourth
Perfume, Fructus Cumini Cymini and Semen arachidis hypogaeae are pulverized；(5) dispensing and mixing: by formula, all raw materials are thrown in into blender, stir
Machine is gone out after mixing 10 minutes；(6) sterilization: mix homogeneously raw material is put into sterilizing 25 inside ultraviolet sterilization case
Minute；(7) packaging.
(2) embodiment 2
A kind of Fructus Capsici dip, is made up of the raw material of following parts by weight: 100 parts of Fructus Capsici, chilli seed 40 parts,
Monosodium glutamate 15 parts, 2.5 parts of Fructus Foeniculi, chicken essence 21 parts, Semen Sesami 12 parts, 1.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 11 parts of Pericarpium Zanthoxyli,
Fructus Cumini Cymini 2.5 parts, Semen arachidis hypogaeae 10 parts, Flos Caryophylli 1 part, Flavor Concentrate 4 parts, Sal 32 parts.
Wherein, Fructus Capsici is made up of following materials: generous Fructus Capsici 50%, the little green pepper in Henan 25% and middle Burma
XIAOMIJIAO 25%.
Wherein, Flavor Concentrate contains anise, Herba Pelargonii Graveolentis, Fructus Tsaoko and Fructus Piperis.
Production method
(1) select materials: selected generous nuisanceless Zou green pepper, the little green pepper in Henan and middle remote XIAOMIJIAO；(2) clean: will
Fructus Capsici pours service sink into, foreign material and the dust on Fructus Capsici surface is cleaned up；(3) parch: will clean up
Fructus Capsici pour into and inside frying pan, carry out parch, parch 35 minutes to Fructus Capsici color becomes furvous goes out perfume (or spice)；
(4) pulverize: after being cooled down by the Fructus Capsici fried, be ground into Fructus Capsici powder, simultaneously by Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli, fourth
Perfume, Fructus Cumini Cymini and Semen arachidis hypogaeae are pulverized；(5) dispensing and mixing: by formula, all raw materials are thrown in into blender, stir
Machine is gone out after mixing 10 minutes；(6) sterilization: mix homogeneously raw material is put into sterilizing 30 inside ultraviolet sterilization case
Minute；(7) packaging.
Embodiment 3
A kind of Fructus Capsici dip, is made up of the raw material of following parts by weight: 97 parts of Fructus Capsici, chilli seed 45 parts,
Monosodium glutamate 16 parts, 2.3 parts of Fructus Foeniculi, chicken essence 22 parts, Semen Sesami 13 parts, 2 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 12 parts of Pericarpium Zanthoxyli,
Fructus Cumini Cymini 3 parts, Semen arachidis hypogaeae 15 parts, Flos Caryophylli 1.5 parts, Flavor Concentrate 5 parts, Sal 33 parts its
In, Fructus Capsici is made up of following materials: generous Fructus Capsici 50%, the little green pepper in Henan 25% and middle Burma are little
Rice green pepper 25%.
Wherein, Flavor Concentrate contains anise, Herba Pelargonii Graveolentis, Fructus Tsaoko and Fructus Piperis.
Production method (1) is selected materials: selected generous nuisanceless Zou green pepper, the little green pepper in Henan and middle remote XIAOMIJIAO；(2)
Clean: pour Fructus Capsici into service sink, foreign material and the dust on Fructus Capsici surface are cleaned up；(3) parch:
Being poured into by the Fructus Capsici cleaned up and carry out parch inside frying pan, parch becomes black dull to Fructus Capsici color in 37 minutes
Till color goes out perfume (or spice)；(4) pulverize: after being cooled down by the Fructus Capsici fried, be ground into Fructus Capsici powder, simultaneously by Fructus Foeniculi, osmanthus
Skin, Pericarpium Zanthoxyli, Flos Caryophylli, Fructus Cumini Cymini and Semen arachidis hypogaeae are pulverized；(5) dispensing and mixing: all raw materials are thrown in by formula
Enter blender, after stirring 10 minutes, go out machine；(6) sterilization: mix homogeneously raw material is put into ultraviolet sterilization
Sterilizing 30 minutes inside case；(7) packaging.
Embodiment 4
A kind of Fructus Capsici dip, is made up of the raw material of following parts by weight: 98 parts of Fructus Capsici, chilli seed 43 parts, taste
Essence 15 parts, 2.2 parts of Fructus Foeniculi, chicken essence 22 parts, Semen Sesami 11.5 parts, 1.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli 11.5
Part, Fructus Cumini Cymini 2.8 parts, Semen arachidis hypogaeae 14 parts, Flos Caryophylli 1.2 parts, Flavor Concentrate 3.5 parts, Sal 31.5 parts.
Wherein, Fructus Capsici is made up of following materials: generous Fructus Capsici 50%, the little green pepper in Henan 25% and middle Burma
XIAOMIJIAO 25%.
Wherein, Flavor Concentrate contains anise, Herba Pelargonii Graveolentis, Fructus Tsaoko and Fructus Piperis.
Production method
(1) select materials: selected generous nuisanceless Zou green pepper, the little green pepper in Henan and middle remote XIAOMIJIAO；(2) clean: by peppery
Green pepper pours service sink into, foreign material and the dust on Fructus Capsici surface is cleaned up；(3) parch: by clean up
Fructus Capsici is poured into and carries out parch inside frying pan, and parch 40 minutes to Fructus Capsici color becomes furvous goes out perfume (or spice)；
(4) pulverize: after being cooled down by the Fructus Capsici fried, be ground into Fructus Capsici powder, simultaneously by Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Pericarpium Zanthoxyli, fourth
Perfume, Fructus Cumini Cymini and Semen arachidis hypogaeae are pulverized；
(5) dispensing and mixing: throw in into blender by all raw materials by formula, goes out machine after stirring 10 minutes；
(6) sterilization: mix homogeneously raw material is put into sterilizing 35 minutes inside ultraviolet sterilization case；(7) packaging.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all in the present invention
Spirit and principle within, any modification, equivalent substitution and improvement etc. made, should be included in the present invention
Protection domain within.
Claims (7)
1. Fructus Capsici dip, it is characterised in that be made up of the raw material of following parts by weight: Fructus Capsici 95～100 parts,
Chilli seed 38～45 parts, monosodium glutamate 14～16 parts, Fructus Foeniculi 2～2.5 parts, chicken essence 20～22
Part, Semen Sesami 10～13 parts, Cortex cinnamomi japonici (Ramulus Cinnamomi) 1.5～2
Part, Pericarpium Zanthoxyli 11～12 parts, Fructus Cumini Cymini 2.5～3 parts, Semen arachidis hypogaeae 10～15 parts, Flos Caryophylli 1～
2 parts, Flavor Concentrate 3～5 parts, Sal 31～33 parts.
Fructus Capsici dip the most according to claim 1, it is characterised in that by the raw material group of following parts by weight
Become: 100 parts of Fructus Capsici, chilli seed 40 parts, monosodium glutamate 15 parts, 2.5 parts of Fructus Foeniculi, chicken essence 21 parts,
Semen Sesami 12 parts, 1.5 parts of Cortex cinnamomi japonici (Ramulus Cinnamomi), 11 parts of Pericarpium Zanthoxyli, Fructus Cumini Cymini 2.5 parts, Semen arachidis hypogaeae 10 parts, fourth
Perfume 1 part, Flavor Concentrate 4 parts, Sal 32 parts.
Fructus Capsici dip the most according to claim 1 or claim 2, it is characterised in that described Fructus Capsici is by following weight hundred
Proportion by subtraction raw material group
Become: generous Fructus Capsici 50%, the little green pepper in Henan 25% and middle remote XIAOMIJIAO 25%.
Fructus Capsici dip the most according to claim 1 or claim 2, it is characterised in that described Flavor Concentrate contain anise,
Herba Pelargonii Graveolentis, Fructus Tsaoko and Fructus Piperis.
5. the production method of a Fructus Capsici dip, it is characterised in that comprise the steps: to select materials → clean → dry
Copy → pulverize → dispensing and mixing → sterilization → packaging.
The production method of Fructus Capsici dip the most according to claim 5, it is characterised in that described parch time
It is 30～40min.
The production method of Fructus Capsici dip the most according to claim 5, it is characterised in that described sterilization is to adopt
Sterilizing 25～35min is carried out with ultraviolet disinfection case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510266086.7A CN106260928A (en) | 2015-05-22 | 2015-05-22 | Fructus Capsici dip and production method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510266086.7A CN106260928A (en) | 2015-05-22 | 2015-05-22 | Fructus Capsici dip and production method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106260928A true CN106260928A (en) | 2017-01-04 |
Family
ID=57633043
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510266086.7A Pending CN106260928A (en) | 2015-05-22 | 2015-05-22 | Fructus Capsici dip and production method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106260928A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260910A (en) * | 2015-05-22 | 2017-01-04 | 贵州省遵义县贵三红食品有限责任公司 | Fructus Capsici dip |
| CN107373581A (en) * | 2017-08-16 | 2017-11-24 | 杭州源馨科技有限公司 | A kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish |
| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519110A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce |
| CN103519111A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce and production method thereof |
| CN106260910A (en) * | 2015-05-22 | 2017-01-04 | 贵州省遵义县贵三红食品有限责任公司 | Fructus Capsici dip |
-
2015
- 2015-05-22 CN CN201510266086.7A patent/CN106260928A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103519110A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce |
| CN103519111A (en) * | 2013-10-14 | 2014-01-22 | 威宁县群伟辣椒系列食品加工厂 | Chili dipping sauce and production method thereof |
| CN106260910A (en) * | 2015-05-22 | 2017-01-04 | 贵州省遵义县贵三红食品有限责任公司 | Fructus Capsici dip |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106260910A (en) * | 2015-05-22 | 2017-01-04 | 贵州省遵义县贵三红食品有限责任公司 | Fructus Capsici dip |
| CN107373581A (en) * | 2017-08-16 | 2017-11-24 | 杭州源馨科技有限公司 | A kind of preparation method for being applied to the fresh spicy dip of perfume in self-heating chafing dish |
| CN112869101A (en) * | 2021-02-24 | 2021-06-01 | 修文李三哥食品加工有限公司 | Chili noodles and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103519111B (en) | Chili dipping sauce and production method thereof | |
| CN103519110B (en) | Hot pepper dipped material | |
| CN106135857A (en) | A kind of manufacture method of hot and numb flavour seasoning | |
| CN103284172B (en) | A kind of preparation method of rabbit bar goods | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN105685831A (en) | Black pudding preparation method | |
| CN103892332A (en) | Green processing method of fish (meat) products | |
| CN106260928A (en) | Fructus Capsici dip and production method thereof | |
| CN105394616A (en) | Bowel-relaxing cream fish fillet and preparation method thereof | |
| CN104687089A (en) | Vacuum-packed roast chicken making method | |
| CN106235090A (en) | A kind of processing method of fresh-water fishes caviar | |
| CN106071923A (en) | A kind of manufacture method of the black chicken feet of delicious and crisp | |
| CN105361177A (en) | Loach yam fish fillet and preparation method thereof | |
| CN105361006A (en) | Spicy mushroom fish fillet and preparation method thereof | |
| CN106260910A (en) | Fructus Capsici dip | |
| CN103652957A (en) | Sweet mutton shashlik with plum blossom fragrance and preparation method thereof | |
| CN103329981A (en) | Processing method of high-calcium dried meat floss stuffing moon cake | |
| CN106262648A (en) | A kind of cooking spice, preparation method and using method | |
| CN106562386A (en) | A preparing method of spicy fish paste having different pungency degrees | |
| CN104585689A (en) | Throat-moistening seasoning and preparation method thereof | |
| CN104322786A (en) | Fragrant and sweet lychee and honeysuckle health-care tea and preparation method thereof | |
| CN103815215A (en) | Rice-flavored blueberry jam and preparation method for same | |
| CN103932158B (en) | Chicken-bone calcium-supplement ketchup and preparation method thereof | |
| CN105361007A (en) | Qi-tonifying spleen-invigorating Chinese chestnut sea-tangle fillet and preparation method thereof | |
| CN106262622A (en) | Spicy hot pot flavoring agent and processing method is concentrated containing selenium |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170104 |