CN106923217A - A kind of dry fruit beetle compounding modifying agent and preparation method thereof - Google Patents
A kind of dry fruit beetle compounding modifying agent and preparation method thereof Download PDFInfo
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- CN106923217A CN106923217A CN201710194769.5A CN201710194769A CN106923217A CN 106923217 A CN106923217 A CN 106923217A CN 201710194769 A CN201710194769 A CN 201710194769A CN 106923217 A CN106923217 A CN 106923217A
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- 241000254173 Coleoptera Species 0.000 title claims abstract description 31
- 235000013399 edible fruits Nutrition 0.000 title claims abstract description 31
- 238000013329 compounding Methods 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 claims abstract description 18
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 claims abstract description 17
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 17
- 244000178231 Rosmarinus officinalis Species 0.000 claims abstract description 17
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 claims abstract description 17
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 claims abstract description 17
- 229940025878 hesperidin Drugs 0.000 claims abstract description 17
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 claims abstract description 17
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims abstract description 16
- 229940062013 tamarind extract Drugs 0.000 claims abstract description 16
- 235000010985 glycerol esters of wood rosin Nutrition 0.000 claims abstract description 15
- YUJKFUOJLSEPQW-UHFFFAOYSA-N 3-(1-methylcyclohexa-2,4-dien-1-yl)-1-phenylprop-2-en-1-one Chemical compound C=1C=CC=CC=1C(=O)C=CC1(C)CC=CC=C1 YUJKFUOJLSEPQW-UHFFFAOYSA-N 0.000 claims abstract description 12
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 claims abstract description 12
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 239000000126 substance Substances 0.000 claims abstract description 4
- 241000395033 Kaempferia Species 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 13
- 238000003756 stirring Methods 0.000 claims description 11
- 150000001875 compounds Chemical class 0.000 claims description 9
- QGGZBXOADPVUPN-UHFFFAOYSA-N dihydrochalcone Chemical compound C=1C=CC=CC=1C(=O)CCC1=CC=CC=C1 QGGZBXOADPVUPN-UHFFFAOYSA-N 0.000 claims 1
- PXLWOFBAEVGBOA-UHFFFAOYSA-N dihydrochalcone Natural products OC1C(O)C(O)C(CO)OC1C1=C(O)C=CC(C(=O)CC(O)C=2C=CC(O)=CC=2)=C1O PXLWOFBAEVGBOA-UHFFFAOYSA-N 0.000 claims 1
- IDGUHHHQCWSQLU-UHFFFAOYSA-N ethanol;hydrate Chemical compound O.CCO IDGUHHHQCWSQLU-UHFFFAOYSA-N 0.000 claims 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 11
- 238000000034 method Methods 0.000 abstract description 10
- 230000004224 protection Effects 0.000 abstract description 6
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 4
- 239000003963 antioxidant agent Substances 0.000 abstract description 4
- 230000003078 antioxidant effect Effects 0.000 abstract description 4
- 235000006708 antioxidants Nutrition 0.000 abstract description 4
- 230000002708 enhancing effect Effects 0.000 abstract description 4
- 244000062250 Kaempferia rotunda Species 0.000 abstract 2
- 235000013622 meat product Nutrition 0.000 description 10
- 150000002576 ketones Chemical class 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 2
- 235000011613 Pinus brutia Nutrition 0.000 description 2
- 241000018646 Pinus brutia Species 0.000 description 2
- 125000005456 glyceride group Chemical group 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000012254 powdered material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 235000013547 stew Nutrition 0.000 description 2
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 241000272814 Anser sp. Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000015241 bacon Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000003109 clavicle Anatomy 0.000 description 1
- -1 color protection Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000003599 food sweetener Nutrition 0.000 description 1
- 235000021552 granulated sugar Nutrition 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 239000003765 sweetening agent Substances 0.000 description 1
- 238000010200 validation analysis Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B4/00—General methods for preserving meat, sausages, fish or fish products
- A23B4/14—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
- A23B4/18—Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
- A23B4/20—Organic compounds; Microorganisms; Enzymes
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a kind of dry fruit beetle compounding modifying agent, its component and ratio of weight and number are：5 10 parts of tamarind extract, 49 parts of ester gum, 15 20 parts of kaempferia galamga extract, 35 parts of rosemary, 10 23 parts of water, 25 40 parts of absolute ethyl alcohol, 15 parts of new hesperidin methyl dihydrochalcone, the tamarind extract, kaempferia galamga extract, new hesperidin methyl dihydrochalcone are the powdered substance of 100 300 mesh；Described ester gum, rosemary, absolute ethyl alcohol are the commercially available product for meeting GB；The water is Drinking Water.And its preparation method and application method is disclosed, the present invention feels sweet taste performance after having water conservation, color protection, anti-oxidant, antibacterial and enhancing dry fruit beetle；The dry fruit beetle produced after the compounding modifying agent of addition present invention production has the advantages that institutional framework is tight, sweet taste duration is long after mouthfeel, long shelf-life.
Description
Technical field
The present invention relates to stewed meat products manufacture field, specially a kind of dry fruit beetle compounding modifying agent and preparation method thereof.
Background technology
Stewed meat products are a kind of important cooked meat products of China, deep to be liked by consumers in general.Dry fruit beetle processes skill
Art be most it is traditional be also those skilled in the art research relatively deeply and thorough field.It is few in stewed meat products process
Not meat products built agent.At present, many meat products built agents, such as Luo Yang of Southern Yangtze University are disclosed in the prior art
6th phase in 2012《Food industry science and technology》" the calcium gel characteristic of sodium alginate one and its in low fat minced pork is disclosed on magazine
The research of application ", in the disclosed meat products modifying agent, majority is directed to ham sausage, bacon, for stewed meat products
Seldom, and most of stewed meat products compounding modifying agent unitary function, domestic many enterprise developments go out many simple functions
Compounding modifying agent, for example, improve the meat products modifying agents such as mouthfeel, color protection, anti-corrosion.At present, in the market not yet occurs a kind of with guarantor
The dry fruit beetle compounding modifying agent of sweet taste is felt after water, color protection, anti-oxidant, antibacterial and enhancing dry fruit beetle.
The content of the invention
It is an object of the invention to propose a kind of dry fruit beetle compounding modifying agent and preparation method thereof, this dry fruit beetle compounding changes
The good dose of complex function with sense sweet taste after water conservation, color protection, anti-oxidant, antibacterial and enhancing dry fruit beetle, changes to dry fruit beetle finished product
Good effect is significant.
The technical scheme that the present invention takes is as follows：
A kind of dry fruit beetle compounds modifying agent, it is characterised in that its component and ratio of weight and number be：Tamarind extract 5-
10 parts, ester gum 4-9 parts, 15-20 parts of kaempferia galamga extract, rosemary 3-5 parts, water 10-23 parts, absolute ethyl alcohol 25-40 parts,
New 1-5 parts of hesperidin methyl dihydrochalcone, the tamarind extract, kaempferia galamga extract, new hesperidin methyl dihydro look into ear
Ketone is the powdered substance of 100-300 mesh；Described ester gum, rosemary, absolute ethyl alcohol are commercially available to meet GB
Product；The water is Drinking Water.
Further, the preferred weight portion rate of each component is：6 parts of tamarind extract；7 parts of ester gum；Kaempferia galamga
16 parts of extract；4 parts of rosemary；16 parts of water；30 parts of absolute ethyl alcohol；New 3 parts of hesperidin methyl dihydrochalcone.
Dry fruit beetle of the present invention compounds the preparation method of modifying agent, comprises the following steps that；
Step one, the requirement matched by component slowly adds ester gum, rosemary respectively under stirring successively
Enter in absolute ethyl alcohol, mixture one is obtained after all component things are completely dissolved；
Tamarind extract, kaempferia galamga extract, new hesperidin methyl dihydro are looked into ear by step 2, the requirement matched by component
Ketone is slowly added into water respectively successively, is slowly stirred to being completely dissolved while adding, and obtains mixture two；
Step 3, the mixture that step 1 is obtained is slowly added into the mixture two that step 2 is obtained, and is being added
While slowly stir to mix completely constitute it is of the invention.
Further, in step one and step 2, agitating procedure can take the mode of artificial low rate mixing；Can also
Mixer is taken to stir, mixing speed is less than 200 turns per minute；
Further, in step 3, agitating procedure takes mixer to stir, and mixing speed is less than 200 turns per minute；
The present invention prepare obtained by dry fruit beetle compounding modifying agent usage amount be：First use presses halogen soup and meat raw material to be added
Total weight, addition be one thousandth to 5/1000ths, can after calculated by increased meat raw material weight to be added, addition
It is one thousandth to 5/1000ths.
The present invention prepare dry fruit beetle compounding modifying agent application method be：Compounding modifying agent prepared by the present invention is direct
Add in stew in soy sauce soup stock, stirring is to dissolving, and the production technology of other dry fruit beetles is constant.
Beneficial effects of the present invention：
Of the invention intactly proposing for the first time after one kind has water conservation, color protection, anti-oxidant, antibacterial and enhancing dry fruit beetle is felt
Dry fruit beetle compounding improvement agent prescription and the preparation method of sweet taste；The dry fruit beetle produced after the compounding modifying agent of addition present invention production
Closely, after mouthfeel sweet taste duration is long, long shelf-life to have the advantages that institutional framework.
Product prepared by the present invention sweet taste two indices perceived social support like product after institutional framework outward appearance and mouthfeel, warp
Crossing 10 rucks and 10 food service industry professionals for having received this Majors of Food higher education above section level carries out sense organ mould
Paste evaluation assessment, as a comparison sample with the preferable two kinds of like products A and B of market sales volume, scoring event is as follows：
Explanation：Sweet taste index is more professional after institutional framework outward appearance, mouthfeel, it is desirable to have related professional knowledge can be made
Evaluate, therefore the scoring of selection Majors of Food personnel, the score data of the masses is not adopted.
Overall mouth feel scoring situation after dry fruit beetle compounding modifying agent prepared by the addition present invention：
The shelf-life for choosing duck neck product carries out contrast experiment, and concrete condition is as follows：
The sweetener such as new hesperidin methyl dihydrochalcone and white granulated sugar has fabulous in compounding modifying agent prepared by the present invention
Compound action, the fine and smooth lasting characteristic of sweet taste can be presented.
The sweet taste duration for choosing duck clavicle product carries out contrast experiment, and concrete condition is as follows：
Compounding modifying agent prepared by the present invention can effectively remove the fine hair remained on duck, goose, especially show
Stew in soy sauce process and it is follow-up select, cool during, the fine hair residual degree in product can be greatly decreased, improve the matter of product
Amount.By lot of experiment validation, after taking compounding modifying agent prepared by the addition present invention, fine hair recall rate is 3/10000ths, and
Before being not added with the compounding modifying agent of present invention preparation, fine hair recall rate is up to 5/1000ths.
Specific embodiment
Manufacturing process of the invention is illustrated with reference to specific embodiment：
Embodiment 1：
A kind of dry fruit beetle compounds modifying agent, and its component and ratio of weight and number are：5 parts of tamarind extract, ester gum 4
Part, 15 parts of kaempferia galamga extract, 3 parts of rosemary, 10 parts of water, 25 parts of absolute ethyl alcohol, 1 part of new hesperidin methyl dihydrochalcone, institute
State the powdered substance that tamarind extract, kaempferia galamga extract, new hesperidin methyl dihydrochalcone are 100-300 mesh；Institute
It is the commercially available product for meeting GB to state ester gum, rosemary, absolute ethyl alcohol；The water is Drinking Water.
Embodiment 2：A kind of dry fruit beetle compounds modifying agent, and its component and ratio of weight and number are：8 parts of tamarind extract, pine
6 parts of fragrant glyceride, 16 parts of kaempferia galamga extract, 4 parts of rosemary, 18 parts of water, 30 parts of absolute ethyl alcohol, new hesperidin methyl dihydro look into ear
3 parts of ketone, the tamarind extract, kaempferia galamga extract, that new hesperidin methyl dihydrochalcone is 100-300 purposes is powdered
Material；Described ester gum, rosemary, absolute ethyl alcohol are the commercially available product for meeting GB；The water is Drinking Water.
Embodiment 3：A kind of dry fruit beetle compounds modifying agent, and its component and ratio of weight and number are：10 parts of tamarind extract, pine
9 parts of fragrant glyceride, 20 parts of kaempferia galamga extract, 5 parts of rosemary, 23 parts of water, 40 parts of absolute ethyl alcohol, new hesperidin methyl dihydro look into ear
5 parts of ketone, the tamarind extract, kaempferia galamga extract, that new hesperidin methyl dihydrochalcone is 100-300 purposes is powdered
Material；Described ester gum, rosemary, absolute ethyl alcohol are the commercially available product for meeting GB；The water is Drinking Water.
Dry fruit beetle compounding modifying agent described in above three embodiment, although the ratio of weight and number of each component is different, but prepares
Method is all identical, and their preparation method is as follows：
Step one, the requirement matched by component slowly adds ester gum, rosemary respectively under stirring successively
Enter in absolute ethyl alcohol, treat that all component things are completely dissolved Deng and obtain mixture one；
Tamarind extract, kaempferia galamga extract, new hesperidin methyl dihydro are looked into ear by step 2, the requirement matched by component
Ketone is slowly added into water respectively successively, is slowly stirred to being completely dissolved while adding, and obtains mixture two；
Step 3, the mixture that step 1 is obtained is slowly added into the mixture two that step 2 is obtained, and is being added
While slowly stir to mix completely constitute it is of the invention.
In step one and step 2, agitating procedure can take the mode of artificial low rate mixing；Stirring can also be taken
Machine is stirred, and mixing speed is less than 200 turns per minute；
In step 3, agitating procedure takes mixer to stir, and mixing speed is less than 200 turns per minute；
Feel increase effect after dry fruit beetle compounding modifying agent effect of color protection manufactured in the present embodiment, sweet taste more apparent.
What is recorded above is only the preferred embodiments of the present invention, can not limit the interest field of the present invention with this certainly,
Therefore the equivalent variations made according to the claims in the present invention, still belong to the scope that the present invention is covered.
Claims (4)
1. a kind of dry fruit beetle compounds modifying agent, it is characterised in that its component and ratio of weight and number are：Tamarind extract 5-10
Part, ester gum 4-9 part, 15-20 parts of kaempferia galamga extract, rosemary 3-5 parts, water 10-23 parts, absolute ethyl alcohol 25-40 parts, newly
1-5 parts of hesperidin methyl dihydrochalcone, the tamarind extract, kaempferia galamga extract, new hesperidin methyl dihydrochalcone
It is the powdered substance of 100-300 mesh；Described ester gum, rosemary, absolute ethyl alcohol are the commercially available product for meeting GB
Product；The water is Drinking Water.
2. dry fruit beetle compounding modifying agent according to claim 1, it is characterised in that the ratio of weight and number of each component is：Luo Wang
6 parts of seed extract；7 parts of ester gum；16 parts of kaempferia galamga extract；4 parts of rosemary；16 parts of water；30 parts of absolute ethyl alcohol；New methyl
3 parts of aurantiamarin dihydrochalcone.
3. dry fruit beetle described in claim 1 or 2 compounds the preparation method of modifying agent, comprises the following steps that；
Ester gum, rosemary are slowly added into nothing by step one, the requirement matched by component respectively under stirring successively
In water-ethanol, mixture one is obtained after all component things are completely dissolved；
Step 2, by component match requirement by tamarind extract, kaempferia galamga extract, new hesperidin methyl dihydrochalcone according to
It is secondary to be slowly added into water respectively, slowly stirred to being completely dissolved while adding, obtain mixture two；
Step 3, the mixture that step 1 is obtained is slowly added into the mixture two that step 2 is obtained, same what is added
When slowly stir to completely mix be object.
4. dry fruit beetle described in claim 3 compounds the preparation method of modifying agent, it is characterized in that：In each step, mixing speed is low
In 200 turns per minute.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710194769.5A CN106923217A (en) | 2017-03-28 | 2017-03-28 | A kind of dry fruit beetle compounding modifying agent and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710194769.5A CN106923217A (en) | 2017-03-28 | 2017-03-28 | A kind of dry fruit beetle compounding modifying agent and preparation method thereof |
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| CN106923217A true CN106923217A (en) | 2017-07-07 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201710194769.5A Pending CN106923217A (en) | 2017-03-28 | 2017-03-28 | A kind of dry fruit beetle compounding modifying agent and preparation method thereof |
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| CN108887376A (en) * | 2018-07-13 | 2018-11-27 | 江苏你好鸭食品有限公司 | Extend the compounding mixture and preparation method thereof of stew in soy sauce vegetables shelf-life |
| CN108887590A (en) * | 2018-07-13 | 2018-11-27 | 江苏你好鸭食品有限公司 | Extend the compounding mixture and preparation method thereof of fresh-keeping stewed meat products shelf-life |
| CN109007749A (en) * | 2018-07-26 | 2018-12-18 | 武汉市华甜生物科技有限公司 | Composite sweetener and its preparation method and application for the sweet tea containing Advantest in sauce |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108887376A (en) * | 2018-07-13 | 2018-11-27 | 江苏你好鸭食品有限公司 | Extend the compounding mixture and preparation method thereof of stew in soy sauce vegetables shelf-life |
| CN108887590A (en) * | 2018-07-13 | 2018-11-27 | 江苏你好鸭食品有限公司 | Extend the compounding mixture and preparation method thereof of fresh-keeping stewed meat products shelf-life |
| CN109007749A (en) * | 2018-07-26 | 2018-12-18 | 武汉市华甜生物科技有限公司 | Composite sweetener and its preparation method and application for the sweet tea containing Advantest in sauce |
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