CN106962808A - A kind of pig blood intestines containing Tea Polyphenols and preparation method thereof - Google Patents
A kind of pig blood intestines containing Tea Polyphenols and preparation method thereof Download PDFInfo
- Publication number
- CN106962808A CN106962808A CN201710397246.0A CN201710397246A CN106962808A CN 106962808 A CN106962808 A CN 106962808A CN 201710397246 A CN201710397246 A CN 201710397246A CN 106962808 A CN106962808 A CN 106962808A
- Authority
- CN
- China
- Prior art keywords
- parts
- blood
- intestines
- tea polyphenols
- powder
- 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
- 239000008280 blood Substances 0.000 title claims abstract description 59
- 210000004369 blood Anatomy 0.000 title claims abstract description 59
- 210000000936 intestine Anatomy 0.000 title claims abstract description 36
- 150000008442 polyphenolic compounds Chemical class 0.000 title claims abstract description 33
- 235000013824 polyphenols Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 235000004347 Perilla Nutrition 0.000 claims abstract description 16
- 235000015249 blood sausages Nutrition 0.000 claims abstract description 16
- 235000011197 perejil Nutrition 0.000 claims abstract description 15
- 241000234282 Allium Species 0.000 claims abstract description 13
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 13
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims abstract description 11
- 239000001509 sodium citrate Substances 0.000 claims abstract description 11
- 240000009164 Petroselinum crispum Species 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 244000124853 Perilla frutescens Species 0.000 claims abstract 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 235000002639 sodium chloride Nutrition 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000005979 Citrus limon Nutrition 0.000 claims 1
- 244000131522 Citrus pyriformis Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 244000269722 Thea sinensis Species 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 abstract description 6
- 241001465754 Metazoa Species 0.000 abstract description 5
- 230000001590 oxidative effect Effects 0.000 abstract description 4
- 235000020661 alpha-linolenic acid Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 229960004488 linolenic acid Drugs 0.000 abstract description 3
- 239000006227 byproduct Substances 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000007792 addition Methods 0.000 abstract 1
- 239000003963 antioxidant agent Substances 0.000 abstract 1
- 230000003078 antioxidant effect Effects 0.000 abstract 1
- 241000229722 Perilla <angiosperm> Species 0.000 description 11
- 241000208317 Petroselinum Species 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 208000007502 anemia Diseases 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- BXMVKQIIJSXIBU-UHFFFAOYSA-N (2,5-dioxopyrrolidin-1-yl) diphenyl phosphate Chemical compound O=C1CCC(=O)N1OP(=O)(OC=1C=CC=CC=1)OC1=CC=CC=C1 BXMVKQIIJSXIBU-UHFFFAOYSA-N 0.000 description 1
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 description 1
- 108060003951 Immunoglobulin Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 244000071378 Viburnum opulus Species 0.000 description 1
- 235000019013 Viburnum opulus Nutrition 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000003486 adipose tissue brown Anatomy 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 102000018358 immunoglobulin Human genes 0.000 description 1
- 235000020997 lean meat Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 230000035935 pregnancy Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3472—Compounds of undetermined constitution obtained from animals or plants
-
- 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 provides a kind of pig blood intestines containing Tea Polyphenols and preparation method thereof, including following raw material：90 110 parts of fresh animal blood, 0.15 0.5 parts of Tea Polyphenols, 25 parts of purple perilla powder, 58 parts of parsley powder, each 12 parts of green onion, ginger, garlic, 35 parts of salt, 0.45 part of sodium citrate.Blood sausage processing cost and process technology content of the present invention are low, and processing byproduct is few, and the present invention is added in blood sausage using Natural Antioxidant Tea Polyphenol, increase the nutritive value of blood sausage, while the generation of this oxidative phenomena can also be reduced.Purple perilla powder is rich in alpha linolenic acid, and parsley powder has the effects such as ventilating strong kidney, and both additions make blood sausage have certain health-care efficacy.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of pig blood intestines containing Tea Polyphenols and preparation method thereof.
Background technology
Pig blood iron-holder is enriched very much, and every 100 grams of iron content are up to 45 milligrams, higher than pork liver twice, higher than egg 18 times,
It is higher than lean meat 20 times.Iron is the important materials of hematopoiesis, and human body, which lacks ferro element, will suffer from hypoferric anemia, so, anaemia patient is normal
Eating pig blood can play a part of enriching blood.It is very easy rotten failing to utilizing in time after general animal blood collection, cause it
Value is reduced, and to reduce the wasting of resources, some current enterprises produce SDPP, snowball albumen using animal blood
Powder, ferroheme, immunoglobulin etc. deep processed product, make it be applied to different fields.But such deep processing is to raw material
Utilization rate it is low, processing produced by waste cause serious pollution.And the processing of blood sausage is another effective profit of animal blood
With direction, blood sausage processing cost and process technology content are low, and processing byproduct is few, are that one of animal blood deep processing goes out well
Road.But the oxidative phenomena such as darken occurs in blood in process, and its nutritional quality and organoleptic quality are impacted,
But the research on this respect is less.This patent is added in blood sausage using natural-Tea Polyphenols, increases the nutrition of blood sausage
Value, while the generation of this oxidative phenomena can also be reduced.
The content of the invention
It is an object of the invention to provide a kind of pig blood intestines containing Tea Polyphenols and preparation method thereof.
To achieve the above object, the present invention is adopted the following technical scheme that：
A kind of pig blood intestines containing Tea Polyphenols, including following raw material：90-110 parts of fresh pig blood, Tea Polyphenols 0.15-0.5
Part, 2-5 parts of purple perilla powder, 5-8 parts of parsley powder, green onion, ginger, garlic are each 1-2 parts, 3-5 parts of salt, 0.45 part of sodium citrate.
Preferably include following raw material：100 parts of fresh pig blood, 0.15-0.5 parts of Tea Polyphenols, 3 parts of purple perilla powder is fragrant
6 parts of celery powder, each 1 part of green onion, ginger, garlic, 4 parts of salt.
A kind of preparation method of the pig blood intestines containing Tea Polyphenols, including it is as follows：
（1）Fresh qualified raw material blood is collected, adding sodium citrate prevents pig blood from condensing；
（2）Standby intestines, chitterlings are cleaned, every one meter of casing how long be cut into, is put into stand-by in clear water；
（3）It will be crushed after green onion, ginger, garlic and salt mix homogenously, be put into Tea Polyphenols, purple perilla powder, parsley powder in mixer and stir mixed
It is even, it is standby；
（4）Seasoning, above-mentioned flavoring is put into raw material blood, stirred, and prevents from spuming；
（5）Record, with funnel by pig blood pour into enteral to eight or nine points it is full when, intestines head is hitched with rope, then two folding is neat, in
Between fastened with rope, then doubling is hitched with rope, and the watery blood for sticking in casing surface is then cleaned with clear water；
（6）Intestines are boiled, washed intestines smothered with 80-90 DEG C of water are put into, it is impossible to boil, cooks after 40-60min, blood sausage is dragged for
Go out to be put into and cooling is cleaned in clear water, then dry.
There is the alpha-linolenic acid of high level in purple perilla powder, be fat needed by human per 100g 35.26g containing alpha-linolenic acid
Acid, it is converted into the necessary active factors DHA and EPA of metabolism in human body, has significant healthcare function and medicine to human body
Function, is especially suitable for maternity dress and uses.
Parsley powder its there is ventilation, diuresis and the effects such as strong kidney.It has certain effect to rheumatism, asthma, can eliminate
Brown fat matter, moreover it is possible to the function such as cell cultured supernatant and promotion digestion, enhancing nervous system.
The advantage of the invention is that：This patent is added in blood sausage using natural-Tea Polyphenols, while with the addition of purple
Revive powder and parsley powder interacts with Tea Polyphenols, not only solves blood and occurs to darken in process and waits oxidation now
As reducing the generation of this oxidative phenomena, and the nutritive value of increase blood sausage, making blood sausage that there is anti-aging, immunity is improved
Deng health-care efficacy.In addition, the purple perilla powder that the present invention is added has not only acted as health-care efficacy, also prevent pig blood from condensing and aoxidizing, keep away
The risk that food additives are brought is exempted from.
Embodiment
Embodiment 1
A kind of pig blood intestines containing Tea Polyphenols, 100 parts of fresh pig blood, 0.15-0.5 parts of Tea Polyphenols, 3 parts of purple perilla powder, 6 parts of parsley powder,
Each 1 part of green onion, ginger, garlic, 4 parts of salt, 0.45 part of sodium citrate.
A kind of preparation method of the pig blood intestines containing Tea Polyphenols, including it is as follows：
（1）Fresh qualified raw material blood is collected, adding sodium citrate prevents pig blood from condensing；
（2）Standby intestines, chitterlings are cleaned, every one meter of casing how long be cut into, is put into stand-by in clear water；
（3）It will be crushed after green onion, ginger, garlic and salt mix homogenously, be put into Tea Polyphenols, purple perilla powder, parsley powder in mixer and stir mixed
It is even, it is standby；
（4）Seasoning, above-mentioned flavoring is put into raw material blood, stirred, and prevents from spuming；
（5）Record, with funnel by pig blood pour into enteral to eight points it is full when, intestines head is hitched with rope, then two folding is neat, in centre
Fastened with rope, then doubling is hitched with rope, and the watery blood for sticking in casing surface is then cleaned with clear water；
（6）Intestines are boiled, washed intestines smothered with 85 DEG C of water are put into, it is impossible to boil, cooks after 50min, blood sausage is pulled out and is put into
Cooling is cleaned in clear water, is then dried.
Embodiment 2
A kind of pig blood intestines containing Tea Polyphenols, including following raw material：90 parts of fresh pig blood, 0.15 part of Tea Polyphenols, purple perilla powder 2
Part, 5 parts of parsley powder, each 1 part of green onion, ginger, garlic, 3 parts of salt, 0.45 part of sodium citrate.
A kind of preparation method of the pig blood intestines containing Tea Polyphenols, including it is as follows：
（1）Fresh qualified raw material blood is collected, adding sodium citrate prevents pig blood from condensing；
（2）Standby intestines, chitterlings are cleaned, every one meter of casing how long be cut into, is put into stand-by in clear water；
（3）It will be crushed after green onion, ginger, garlic and salt mix homogenously, be put into Tea Polyphenols, purple perilla powder, parsley powder in mixer and stir mixed
It is even, it is standby；
（4）Seasoning, above-mentioned flavoring is put into raw material blood, stirred, and prevents from spuming；
（5）Record, with funnel by pig blood pour into enteral to nine points it is full when, intestines head is hitched with rope, then two folding is neat, in centre
Fastened with rope, then doubling is hitched with rope, and the watery blood for sticking in casing surface is then cleaned with clear water；
（6）Intestines are boiled, washed intestines smothered with 80 DEG C of water are put into, it is impossible to boil, cooks after 40min, blood sausage is pulled out and is put into
Cooling is cleaned in clear water, is then dried.
Embodiment 3
A kind of pig blood intestines containing Tea Polyphenols, including following raw material：110 parts of fresh pig blood, 0.5 part of Tea Polyphenols, purple perilla powder 5
Part, 8 parts of parsley powder, each 2 parts of green onion, ginger, garlic, 5 parts of salt, 0.45 part of sodium citrate.
A kind of preparation method of the pig blood intestines containing Tea Polyphenols, including it is as follows：
（1）Fresh qualified raw material blood is collected, adding sodium citrate prevents pig blood from condensing；
（2）Standby intestines, chitterlings are cleaned, every one meter of casing how long be cut into, is put into stand-by in clear water；
（3）It will be crushed after green onion, ginger, garlic and salt mix homogenously, be put into Tea Polyphenols, purple perilla powder, parsley powder in mixer and stir mixed
It is even, it is standby；
（4）Seasoning, above-mentioned flavoring is put into raw material blood, stirred, and prevents from spuming；
（5）Record, with funnel by pig blood pour into enteral to eight points it is full when, intestines head is hitched with rope, then two folding is neat, in centre
Fastened with rope, then doubling is hitched with rope, and the watery blood for sticking in casing surface is then cleaned with clear water；
（6）Intestines are boiled, washed intestines smothered with 90 DEG C of water are put into, it is impossible to boil, cooks after 60min, blood sausage is pulled out and is put into
Cooling is cleaned in clear water, is then dried.
The foregoing is only presently preferred embodiments of the present invention, all equivalent changes done according to scope of the present invention patent with
Modification, should all belong to the covering scope of the present invention.
Claims (3)
1. a kind of pig blood intestines containing Tea Polyphenols, it is characterised in that：Including following raw material：90-110 parts of fresh pig blood, tea
0.15-0.5 parts of polyphenol, 2-5 parts of purple perilla powder, 5-8 parts of parsley powder, green onion, ginger, garlic are each 1-2 parts, 3-5 parts of salt, sodium citrate
0.45 part.
2. a kind of pig blood intestines containing Tea Polyphenols according to claim 1, it is characterised in that：Including following raw material：
100 parts of fresh pig blood, 0.15-0.5 parts of Tea Polyphenols, 3 parts of purple perilla powder, 6 parts of parsley powder, each 1 part of green onion, ginger, garlic, 4 parts of salt, lemon
Sour 0.45 part of sodium.
3. a kind of preparation method of the pig blood intestines containing Tea Polyphenols as claimed in claim 1, it is characterised in that：Methods described includes
It is as follows：（1）Fresh qualified raw material blood is collected, adding sodium citrate prevents pig blood from condensing；
（2）Standby intestines, chitterlings are cleaned, every one meter of casing how long be cut into, is put into stand-by in clear water；
（3）It will be crushed after green onion, ginger, garlic and salt mix homogenously, be put into purple perilla powder, Tea Polyphenols, parsley powder in mixer and stir mixed
It is even, it is standby；
（4）Seasoning, above-mentioned flavoring is put into raw material blood, stirred, and prevents from spuming；
（5）Record, with funnel by pig blood pour into enteral to eight or nine points it is full when, intestines head is hitched with rope, then two folding is neat, in
Between fastened with rope, then doubling is hitched with rope, and the watery blood for sticking in casing surface is then cleaned with clear water；
（6）Intestines are boiled, washed intestines smothered with 80-90 DEG C of water are put into, it is impossible to boil, cooks after 40-60min, blood sausage is dragged for
Go out to be put into and cooling is cleaned in clear water, then dry.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710397246.0A CN106962808A (en) | 2017-05-31 | 2017-05-31 | A kind of pig blood intestines containing Tea Polyphenols and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710397246.0A CN106962808A (en) | 2017-05-31 | 2017-05-31 | A kind of pig blood intestines containing Tea Polyphenols and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106962808A true CN106962808A (en) | 2017-07-21 |
Family
ID=59326171
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710397246.0A Pending CN106962808A (en) | 2017-05-31 | 2017-05-31 | A kind of pig blood intestines containing Tea Polyphenols and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106962808A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275864A (en) * | 2018-09-21 | 2019-01-29 | 广西三江县蓝天养殖开发有限公司 | A kind of peacock powder and preparation method thereof |
| CN113892594A (en) * | 2021-10-21 | 2022-01-07 | 河南旭瑞食品有限公司 | Duck blood with antioxidation effect and preparation process thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894396A (en) * | 2012-10-25 | 2013-01-30 | 合肥工业大学 | Method for preparing sausages by utilizing blood of beasts and birds |
| CN103211000A (en) * | 2013-04-27 | 2013-07-24 | 北京美添阳光科技有限公司 | Composite antioxidant for sausage products and preparation method thereof |
| CN104305320A (en) * | 2014-10-24 | 2015-01-28 | 南京农业大学 | Processing method of green tea flavor sausage |
| CN105231280A (en) * | 2015-11-19 | 2016-01-13 | 贵州大学 | Selenium-rich xiang pig nutrient blood-soaked glutinous rice cake and preparing method thereof |
| CN105341725A (en) * | 2015-11-03 | 2016-02-24 | 贵州省福泉市安运腌制食品有限责任公司 | Blood bean curd and production method thereof |
-
2017
- 2017-05-31 CN CN201710397246.0A patent/CN106962808A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102894396A (en) * | 2012-10-25 | 2013-01-30 | 合肥工业大学 | Method for preparing sausages by utilizing blood of beasts and birds |
| CN103211000A (en) * | 2013-04-27 | 2013-07-24 | 北京美添阳光科技有限公司 | Composite antioxidant for sausage products and preparation method thereof |
| CN104305320A (en) * | 2014-10-24 | 2015-01-28 | 南京农业大学 | Processing method of green tea flavor sausage |
| CN105341725A (en) * | 2015-11-03 | 2016-02-24 | 贵州省福泉市安运腌制食品有限责任公司 | Blood bean curd and production method thereof |
| CN105231280A (en) * | 2015-11-19 | 2016-01-13 | 贵州大学 | Selenium-rich xiang pig nutrient blood-soaked glutinous rice cake and preparing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 玉叶: "紫苏粉的简介及食用指南", 《学习啦》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109275864A (en) * | 2018-09-21 | 2019-01-29 | 广西三江县蓝天养殖开发有限公司 | A kind of peacock powder and preparation method thereof |
| CN113892594A (en) * | 2021-10-21 | 2022-01-07 | 河南旭瑞食品有限公司 | Duck blood with antioxidation effect and preparation process thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102308971B (en) | Method for preparing eel sauce with stewing enzymatic hydrolysis | |
| CN103404894B (en) | Processing technology for flavor duck gizzards | |
| CN101238879B (en) | Edible mushroom instant powder and its processing method | |
| CN104172353A (en) | Giant salamander polypeptide beverage and preparation method thereof | |
| CN103892227A (en) | High-calcium chicken flavor extract and production method thereof | |
| CN104509820A (en) | Fermented crispy yellow fresh ginger and preparation method thereof | |
| CN106962808A (en) | A kind of pig blood intestines containing Tea Polyphenols and preparation method thereof | |
| CN106901230A (en) | A kind of preparation method of drifting fragrance sauce mutton | |
| CN104256489A (en) | Natural color green mustard and preparation method thereof | |
| CN107950978A (en) | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment | |
| KR101298039B1 (en) | Soybean Paste And Manufacturing Method Thereof | |
| CN107691945A (en) | Black Conditions of Onion Juice of blueberry and preparation method thereof | |
| CN105614706A (en) | Preparing method for fermented soya bean sauce | |
| CN105087311A (en) | Blueberry cocktail and preparation method thereof | |
| CN102132828A (en) | Health-care sea-buckthorn fruit juice fine-dried noodles and preparation method thereof | |
| CN107692175A (en) | A kind of wasabi and its processing method | |
| CN107125615A (en) | A kind of pig blood intestines and preparation method thereof | |
| CN104323343A (en) | Tsukudani sesame kelp and preparation method thereof | |
| CN106036636A (en) | Fermented pepper and production process thereof | |
| CN105410742B (en) | A kind of production method of the fish head cream rich in polyunsaturated fatty acid | |
| CN104473118A (en) | Seasoning and preparing method thereof | |
| CN107348320A (en) | A kind of aquatic products compounding removal agent of raw meat smell and its application method | |
| CN103478773A (en) | Sweet and sour squilla and making method thereof | |
| CN108208667A (en) | A kind of salting cucumber delicious in taste | |
| KR100288469B1 (en) | Panboiled soypaste mixed with red peppers and producing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170721 |
|
| RJ01 | Rejection of invention patent application after publication |