CN107440064A - A kind of peppery face of slag and its processing method and application - Google Patents
A kind of peppery face of slag and its processing method and application Download PDFInfo
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- CN107440064A CN107440064A CN201710815320.6A CN201710815320A CN107440064A CN 107440064 A CN107440064 A CN 107440064A CN 201710815320 A CN201710815320 A CN 201710815320A CN 107440064 A CN107440064 A CN 107440064A
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- slag
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Health & Medical Sciences (AREA)
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Abstract
The present invention relates to a kind of peppery face of slag and its processing method and application, belong to food processing field.The processing method comprises the following steps：Mix the capsicum of 12 18 parts by weight, the flour of 14 26 parts by weight, the wine of 0.2 0.8 weight and the salt of 0.7 1.3 parts by weight, fermented for the first time under conditions of 15 25 DEG C 10 15 days, then egg-shell meal, the bone meal of 8 10 parts by weight and the vinegar of 1 1.5 parts by weight of 68 parts by weight, second of fermentation 15 25 days are added.This method is simple, easy to operate, cost is low.Through the method process obtained by the peppery face of slag, without additive and pigment, acid is refreshing and slightly band pungent, and delicate flavour is strong, nutritive value height.It is used for as food materials in food processing, the species of vegetable or food can be enriched, improve the mouthfeel of vegetable or food, improve vegetable or nutritive value of food.
Description
Technical field
The present invention relates to food processing field, and the peppery face of more particularly to a kind of slag and its processing method and application.
Background technology
The peppery face of slag is the traditional fermented food of great Guizhou Province's Qiandongnan Prefecture of Guizhou Province Miao ethnic group ecosystem cooking culture characteristic, and it is applied
Scope is wider, in being processed available for numerous food.
But at present, the peppery face of slag makes that raw material is more single, and manufacture craft is more original, the peppery face taste of the slag being prepared compared with
To be thin and uniformly, flavour is uncoordinated.
Therefore, it is necessary to be improved to the peppery surface technology of existing slag.
The content of the invention
An object of the present invention is the processing method for providing a kind of peppery face of slag, and this method is simple, easy to operate, cost
It is low.
The second object of the present invention be to provide a kind of processing method processing as the peppery face of above-mentioned slag obtained by the peppery face of slag, should
The peppery face of slag is free of additive and pigment, and acid is refreshing and slightly with pungent, and delicate flavour is strong, and nutritive value is high.
The third object of the present invention is to provide a kind of application in the peppery face of above-mentioned slag, is used for food processing as food materials
In, the species of vegetable or food can be enriched, improve the mouthfeel of vegetable or food, improve vegetable or nutritive value of food.
The present invention is solved its technical problem and realized using following technical scheme：
The present invention proposes a kind of processing method in the peppery face of slag, and it comprises the following steps：
Mix the capsicum of 12-18 parts by weight, the flour of 14-26 parts by weight, the wine of 0.2-0.8 weight and 0.7-1.3 weights
The salt of part is measured, is fermented for the first time 10-15 days under conditions of 15-25 DEG C, then adds egg-shell meal, the 8-10 of 6-8 parts by weight
The bone meal of parts by weight and the vinegar of 1-1.5 parts by weight, second of fermentation 15-25 days.
The invention also provides a kind of peppery face of slag, is processed by the processing method in the peppery face of above-mentioned slag and is obtained.
The invention also provides a kind of application of above-mentioned peppery face of slag in food processing, such as food processing can be used it for
In, such as use it for processing the peppery cake of slag or slag hot food or as chafing dish bottom flavorings.
The peppery face of slag of the embodiment of the present invention and its processing method are with the beneficial effect applied：
Wine is added in first time fermentation system, first, varied bacteria growing can be suppressed；Second, wine can be formed with organic acid
Esters, promote the formation of the peppery face fragrance of slag；Third, alcohol contained in wine potentially acts as the good solvent of capsaicine, make fermentation
System has uniform red.
Egg-shell meal and bone meal are added, on the one hand can improve the nutritive value in the peppery face of slag, supplements protein and calcium, the opposing party
Amino acid can be generated after the Rumen protein fermentation of face, further improves the flavor in the peppery face of slag.
The processing method in the peppery face of slag provided in an embodiment of the present invention is simple, easy to operate, cost is low.Process and obtain through the method
The peppery face of slag be free of additive and pigment, acid is refreshing and slightly band pungent, and delicate flavour is strong, nutritive value height.It is used for as food materials
In food processing, the species of vegetable or food can be enriched, improve the mouthfeel of vegetable or food, improve the nutriture value of vegetable or food
Value.
Embodiment
, below will be in the embodiment of the present invention to make the purpose, technical scheme and advantage of the embodiment of the present invention clearer
Technical scheme be clearly and completely described.Unreceipted actual conditions person, builds according to normal condition or manufacturer in embodiment
The condition of view is carried out.Agents useful for same or the unreceipted production firm person of instrument, it is the conventional production that can be obtained by commercially available purchase
Product.
The peppery face of slag to the embodiment of the present invention and its processing method are specifically described with application below.
The peppery face of slag in the present embodiment is made using capsicum and flour as main raw material(s) through fermenting twice.It is processed
Method for example may comprise steps of：
Mix the capsicum of 12-18 parts by weight, the flour of 14-26 parts by weight, the wine of 0.2-0.8 weight and 0.7-1.3 weights
The salt of part is measured, is fermented for the first time 10-15 days under conditions of 15-25 DEG C, then adds egg-shell meal, the 8-10 of 6-8 parts by weight
The bone meal of parts by weight and the vinegar of 1-1.5 parts by weight, second of fermentation 15-25 days.
Optionally, above-mentioned capsicum is preferably the long capsicum of fresh mature, and color and luster is popular in, and its length is preferably 3.5-
4cm, the long capsicum maturity of this length is higher, and acid is full, and contains more haematochrome and capsaicine.Processed with it
The peppery face of slag can not only make the peppery complexion pool of slag red gorgeous, improve eater's appetite, and can also ensure the gained after fermenting twice
The peppery face of slag still has suitable pungent degree.
Optionally, the flour in the embodiment of the present invention can for example contain glutinous rice flour and rice and wheat flour, sticky rice powder
The weight of powder and rice and wheat flour ratio can be 1：0.7-1.2, preferably 1：1.Glutinous rice flour and rice and wheat flour are mixed in this ratio,
It can make the peppery face of slag that there is preferable waxy and viscosity, can more individually contain and be more suitable for soup class vegetable for rice and wheat flour.This
Outside, the peppery face of slag for adding glutinous rice flour is also well suited to be off one's feed and abdominal distension diarrhea group.
Optionally, the wine in the embodiment of the present invention can be white wine and fruit wine etc..In first time fermentation system
Wine is added, first, varied bacteria growing can be suppressed；Second, wine can form esters with organic acid, promote the formation of the peppery face fragrance of slag；
Third, alcohol contained in wine potentially acts as the good solvent of capsaicine, there is fermentation system uniform red.
White wine is higher compared with the Alcohol degree of fruit wine, its antibacterial, Titian risen and dissolves the ability of pigment compared with fruit wine more preferably,
But nutriment contained by fruit wine is more gentle compared with white wine compared with white wine more horn of plenty, mouthfeel.Therefore, according to processing needs, can add
Any one in white wine or fruit wine, can also both are common adds, further, it is also possible to add other types of wine.But it is preferred that
Ground, wine select the white wine of 50-60 degree.Because the pungent degree of capsicum after fermentation has declined, the white wine of this number of degrees is added, can not only
Effect with preferable antibacterial, Titian and dissolving pigment, and the peppery face of slag after making fermentation for the first time can also be cooperateed with capsicum
With more suitable pungent degree.
Ferment and fermented 10-15 days under conditions of 15-25 DEG C for the first time, after first time ferments, the pigment of capsicum is able to
Preliminarily solubilised, red is presented in fermentation system color and luster, and the pungent degree of capsicum declines, acidity increase.
Further, in order to improve the nutritive value in the peppery face of slag, while its flavour is made more to enrich, coordinate, color and luster is more
It is uniformly red gorgeous, egg-shell meal and bone meal are also added into fermentation system after first time fermentation in the present embodiment.It is raw in reality
In work, eggshell and bone are low generally as discarded object, utilization rate.But eggshell and bone contain the protein and calcium compared with horn of plenty
Element, the two is used to collectively as one of raw material in the present embodiment process the peppery face of slag, on the one hand can improve the battalion in the peppery face of slag
Value is supported, protein and calcium is supplemented, amino acid can be generated after another aspect Rumen protein fermentation, further improve the wind in the peppery face of slag
Taste.
Above-mentioned egg-shell meal and bone meal can obtain through following steps：Eggshell and bone are distinguished into ultramicro grinding to particle diameter not surpass
Cross 100-200 μm.Because eggshell and bone, especially bone hardness are high, in order to improve the meltage of its nutriment, the present embodiment
Before addition, i.e., it is crushed.Particle diameter is no more than 100-200 μm, second of fermentation being more suitable in the embodiment of the present invention
Condition, to ensure that eggshell and bone are respectively provided with higher utilization rate.
Further, above-mentioned ultramicro grinding can for example include ultramicro grinding twice, be the powder under the conditions of 0-5 DEG C for the first time
The particle diameter for being broken to eggshell and bone is no more than 1mm, then second be inferior to -120--100 DEG C under conditions of be crushed to particle diameter and be no more than
100-200μm。
Above-mentioned crushing process is carried out under cryogenic, it can be ensured that contained composition is not lost in, no in eggshell and bone
Destroy, nutrient content is high.Simultaneously by low-temperature grinding twice, the degree of grinding of eggshell and bone can be made more thorough, particle diameter
It is smaller, it is more conducive to second and ferments, so as to further improves the mouthfeel quality and nutritive value of product.
It is preferred that the pH value of the fermentation system of second of fermentation is preferably 5-6 in the embodiment of the present invention, it can be by adding
The species and content of the vinegar entered are adjusted.Under this acid condition, more H is contained in fermentation system+, so as to be advantageous to brokenly
The original structure of bad bone meal and egg-shell meal, increase its contained free mineral acidity matter and solubility calcium content.
Because the calcium in eggshell and bone exists in the form of hydroxyapatite crystal, the crystallization is in glue by calcium phosphate deposition
It is not soluble in water caused by fibrillation, bronsted lowry acids and bases bronsted lowry is also insoluble under normal temperature.In consideration of it, the embodiment of the present invention is also included to second
The protease of 0.04-0.06 parts by weight is added in the fermentation system of secondary fermentation.By the effect of enzyme, make in egg-shell meal and bone meal
Collagenous fibres are broken down into water soluble animal albumen and gelatin etc., while hydroxyapatite is destructurized, calcium ion is dissociated
Out.
Optionally, above-mentioned protease for example can be neutral proteinase, alkali protease and pancreatin, it is preferable that egg
White enzyme selection pancreatin.Under fermentation condition provided in an embodiment of the present invention, pancreatin is compared with neutral proteinase and alkali protease to egg
The ability of the conversion calcium of shell powder and bone meal is most strong.Egg-shell meal and bone meal are digested with pancreatin, except trypsase can be right in pancreatin
Calcium is played outside enzymolysis and transformation, and in turn, and can decomposes bone fat to pancreatic lipase after the calcium in bone meal is converted into calcium ion
Fat plays facilitation.
It is preferred that the time that adds of above-mentioned protease is at least 20-25h before second of fermentation ends.According to it is above-mentioned when
Between add protease, it can be ensured that protein and calcium before second of fermentation ends in bone meal and egg-shell meal be able to fully it is molten
Solve, free aminoacid content increases in fermentation system, so as to reach the effect for the flavor for improving the peppery face of slag.
And by adding protease in being fermented at second, the secondary hair of material after fermenting for the first time can be enable
Ferment, make fermentation more thorough, obtain the tunning of more horn of plenty, and the peppery face flavour of slag is more coordinated.
In addition, the embodiment of the present invention additionally provides the application in the peppery face of above-mentioned slag, i.e., in food processing.Such as can be by it
For processing the peppery cake of slag, slag hot food or as chafing dish bottom flavorings.
Specifically, the peppery cake of slag can be processed by following methods：Cake is pinched into the peppery face of slag in the embodiment of the present invention, then
It is in 80-90 DEG C of oil cauldron to be placed in oil temperature, compacting, makes its thinning, then fries again to two sides and presents golden yellow, takes the dish out of the pot sabot i.e.
Can.The peppery cake delicious and fragrant taste of slag of gained is vinegar-pepper, and entrance delicious and crisp is soft glutinous.
Slag hot food can be processed by following methods：The peppery face of slag in the embodiment of the present invention is added in boiling water, then with dish
(Chinese cabbage, bean curd, freshwater fish, meat) mixing is cooked, seasoning.The peppery soup of slag of gained does not add oil additionally, made simply, vinegar-pepper
Whet the appetite and smooth but not greasy.
The feature and performance of the present invention are described in further detail with reference to embodiments.
Embodiment 1
It is 1mm that eggshell and bone are crushed into particle diameter under conditions of 0 DEG C, and grain is then crushed under conditions of -120 DEG C
Footpath is 100 μm, obtains egg-shell meal and bone powder.
Mix the capsicum of 12 parts by weight, the flour of 14 parts by weight, the white wine of 50 degree of 0.2 parts by weight and the food of 0.7 parts by weight
Salt, fermented for the first time under conditions of 15 DEG C 15 days.Then above-mentioned egg-shell meal, the above-mentioned bone meal of 8 parts by weight of 6 parts by weight are added
And 1 parts by weight vinegar, the pH value to fermentation system is 5, and then second fermentation 25 days, obtain the peppery face of slag.
Above-mentioned capsicum is the fresh long capsicum that length is 3.5cm, and flour contains weight ratio for 1：0.7 glutinous rice flour and big
Rice powder.
Embodiment 2
It is 0.8mm that eggshell and bone are crushed into particle diameter under conditions of 5 DEG C, is then crushed under conditions of -100 DEG C
Particle diameter is 200 μm, obtains egg-shell meal and bone powder.
The capsicum of 18 parts by weight, the flour of 26 parts by weight, the fruit wine of 0.8 parts by weight and the salt of 1.3 parts by weight are mixed, in
Fermented for the first time under conditions of 25 DEG C 10 days.Then add the above-mentioned egg-shell meal of 8 parts by weight, the above-mentioned bone meal of 10 parts by weight and
The vinegar of 1.5 parts by weight, the pH value to fermentation system are 6, and then second of fermentation 15 days, obtain the peppery face of slag.
Above-mentioned capsicum is the fresh long capsicum that length is 4cm, and flour contains weight ratio for 1：1.2 glutinous rice flour and rice
Flour.
Embodiment 3
It is 0.5mm that eggshell and bone are crushed into particle diameter under conditions of 2.5 DEG C, is then crushed under conditions of -110 DEG C
It is 150 μm to particle diameter, obtains egg-shell meal and bone powder.
The capsicum of 15 parts by weight, the flour of 20 parts by weight, the white wine of 60 degree of 0.5 parts by weight and the salt of 1 parts by weight are mixed,
Fermented for the first time under conditions of 20 DEG C 13 days.Then add the above-mentioned egg-shell meal of 7 parts by weight, the above-mentioned bone meal of 9 parts by weight with
And 1.2 parts by weight vinegar, the pH value to fermentation system is 5.5, and second ferments, and before second of fermentation ends during 20h to
The neutral proteinase of 0.04 parts by weight is added in fermentation system, it is 20 to then proceed to second of fermentation to second of fermentation time
My god, obtain the peppery face of slag.
Above-mentioned capsicum is the fresh long capsicum that length is 3.8cm, and flour contains weight ratio for 1：1 glutinous rice flour and rice
Flour.
Embodiment 4
It is 1mm that eggshell and bone are crushed into particle diameter under conditions of 2 DEG C, and grain is then crushed under conditions of -115 DEG C
Footpath is 80 μm, obtains egg-shell meal and bone powder.
Mix the capsicum of 13 parts by weight, the flour of 23 parts by weight, the white wine of 60 degree of 0.3 parts by weight and the food of 1.2 parts by weight
Salt, fermented for the first time under conditions of 18 DEG C 14 days.Then add the above-mentioned egg-shell meals of 6.5 parts by weight, 9.5 parts by weight it is above-mentioned
The vinegar of bone meal and 1.4 parts by weight, the pH value to fermentation system are 5, second of fermentation, and the 25h before second of fermentation ends
When the acid proteases of 0.06 parts by weight is added into fermentation system, then proceeding to second of fermentation to second of fermentation time is
25 days, obtain the peppery face of slag.
Above-mentioned capsicum is the fresh long capsicum that length is 3.5cm, and flour contains weight ratio for 1：0.9 glutinous rice flour and big
Rice powder.
Embodiment 5
It is 0.5mm that eggshell and bone are crushed into particle diameter under conditions of 4 DEG C, is then crushed under conditions of -105 DEG C
Particle diameter is 80 μm, obtains egg-shell meal and bone powder.
Mix the capsicum of 17 parts by weight, the flour of 17 parts by weight, the white wine of 55 degree of 0.7 parts by weight and the food of 0.8 parts by weight
Salt, fermented for the first time under conditions of 22 DEG C 12 days.Then add the above-mentioned egg-shell meals of 7.5 parts by weight, 8.5 parts by weight it is above-mentioned
The vinegar of bone meal and 1.1 parts by weight, the pH value to fermentation system are 6, second of fermentation, and the 23h before second of fermentation ends
When the pancreatin of 0.05 parts by weight is added into fermentation system, it is 23 days to then proceed to second of fermentation to second of fermentation time,
Obtain the peppery face of slag.
Above-mentioned capsicum is the fresh long capsicum that length is 4cm, and flour contains weight ratio for 1：1 glutinous rice flour and rice flour
Powder.
Test example
Above-described embodiment 1-5 is repeated, obtains the peppery face of enough slags.Experiment is used as using the peppery face of slag obtained by embodiment 1-5
Group 1-5.By taking test group 5 as an example, control group 1-3 is set, wherein, control group 1 and unique difference of test group 5 are control group 1
In be added without egg-shell meal and bone meal, control group 2 and unique difference of test group 5 are not entered in the egg-shell meal in control group 2 and bone meal
Row crushes, and control group 3 and unique difference of test group 5 are being added without protease in control group 3 in second of fermentation process.
Each 50 people of men and women is randomly selected, and contains 3-18 year 10 people, 19-30 year 10 people, 31-50 year 10 people, 51-70 respectively
Year 10 people, more than 70 years old 10 people.The people of the above 100 respectively carries out sense organ to the peppery face of slag obtained by test group 1-5 and control group 1-3
Scoring.Sensory evaluation standard is as shown in table 1, and Analyses Methods for Sensory Evaluation Results (averaging) is as shown in table 2.
The sensory evaluation standard of table 1
Each total score of color and luster, fragrance and mouthfeel is 20 points in sensory evaluation standard, and three total scores amount to 60 points.
The Analyses Methods for Sensory Evaluation Results of table 2
As can be seen from Table 2, test group 1 is higher compared with the score of test group 2, illustrate in raw material using white wine compared with fruit wine processing and
The peppery complexion improved flavour of slag obtained.Test group 3-5 is higher compared with test group 1-2 scores, illustrates to add in second of fermentation process
Protease is advantageous to improve the color, smell and taste in the peppery face of slag.The highest scoring of test group 5, illustrate to illustrate the more other test groups of the test group
Process conditions are more excellent.
Test group 5 is higher compared with control group 1-3 scores, illustrates in process, to be added without egg-shell meal and bone meal, or not
Egg-shell meal and bone meal are crushed, or be added without protease in second of fermentation process can influence the color perfume in the peppery face of slag
Taste.
In summary, the processing method in the peppery face of the slag of the embodiment of the present invention is simple, easy to operate, cost is low.Through the method plus
The peppery face of slag obtained by work, without additive and pigment, acid is refreshing and slightly with pungent, and delicate flavour is strong, and nutritive value is high.As food
Timber-used can enrich the species of vegetable or food, improve the mouthfeel of vegetable or food in food processing, improve vegetable or food
Nutritive value.
Embodiments described above is part of the embodiment of the present invention, rather than whole embodiments.The reality of the present invention
The detailed description for applying example is not intended to limit the scope of claimed invention, but is merely representative of the selected implementation of the present invention
Example.Based on the embodiment in the present invention, what those of ordinary skill in the art were obtained under the premise of creative work is not made
Every other embodiment, belongs to the scope of protection of the invention.
Claims (10)
1. a kind of processing method in the peppery face of slag, it is characterised in that comprise the following steps：Mix capsicum, the 14- of 12-18 parts by weight
The salt of the flour of 26 parts by weight, the wine of 0.2-0.8 weight and 0.7-1.3 parts by weight, under conditions of 15-25 DEG C for the first time
Fermentation 10-15 days, egg-shell meal, the bone meal of 8-10 parts by weight and the vinegar of 1-1.5 parts by weight of 6-8 parts by weight are then added, the
Secondary fermentation 15-25 days.
2. the processing method in the peppery face of slag according to claim 1, it is characterised in that the egg-shell meal and the bone meal pass through with
Lower step obtains：Eggshell and bone ultramicro grinding to particle diameter are no more than 100-200 μm.
3. the processing method in the peppery face of slag according to claim 2, it is characterised in that ultramicro grinding is included in 0-5 DEG C of condition
Lower first time will be crushed to particle diameter and is no more than 1mm, and particle diameter is then crushed under conditions of -120--100 DEG C and is no more than 100-
200μm。
4. the processing method in the peppery face of slag according to claim 2, it is characterised in that the pH of the fermentation system of second of fermentation
It is worth for 5-6.
5. the processing method in the peppery face of slag according to claim 1, it is characterised in that also include the fermentation to second of fermentation
The protease of 0.04-0.06 parts by weight is added in system；
Preferably, the protease is pancreatin.
6. the processing method in the peppery face of slag according to claim 5, it is characterised in that the addition time of the protease is the
Secondary fermentation terminate before at least 20-25h.
7. a kind of peppery face of slag, it is characterised in that as the processing method processing in the peppery face of slag described in claim any one of 1-6
.
8. the processing method in the peppery face of slag according to claim 7, it is characterised in that the wine is the white wine of 50-60 degree.
9. application of the peppery face of slag as claimed in claim 7 in food processing.
10. application of the peppery face of slag according to claim 9 in food processing, it is characterised in that use the peppery face of the slag
In the peppery cake of processing slag or slag hot food or as chafing dish bottom flavorings.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126049A (en) * | 1995-05-22 | 1996-07-10 | 孟庆利 | Method for prodn. of meat paste riched in calcium |
| CN106307551A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Method for preparing organic calcium with eggshells |
-
2017
- 2017-09-12 CN CN201710815320.6A patent/CN107440064A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126049A (en) * | 1995-05-22 | 1996-07-10 | 孟庆利 | Method for prodn. of meat paste riched in calcium |
| CN106307551A (en) * | 2016-08-22 | 2017-01-11 | 邵玉华 | Method for preparing organic calcium with eggshells |
Non-Patent Citations (2)
| Title |
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| 刘毅，等: "桃源地方风味醡辣椒菌群分析及混菌发酵制作醡辣椒实验研究", 《中国调味品》 * |
| 连喜军，等: "酶法水解骨粉制备可溶性钙的研究", 《湖北农学院学报》 * |
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Application publication date: 20171208 |