CN107897863A - One kind is calmed the nerves oyster meat pulp and preparation method thereof - Google Patents
One kind is calmed the nerves oyster meat pulp and preparation method thereof Download PDFInfo
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- CN107897863A CN107897863A CN201711201737.XA CN201711201737A CN107897863A CN 107897863 A CN107897863 A CN 107897863A CN 201711201737 A CN201711201737 A CN 201711201737A CN 107897863 A CN107897863 A CN 107897863A
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- oyster meat
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- oyster
- meat pulp
- nerves
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- 241000237502 Ostreidae Species 0.000 title claims abstract description 57
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- 235000013372 meat Nutrition 0.000 title claims abstract description 44
- 210000005036 nerve Anatomy 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 244000291564 Allium cepa Species 0.000 claims abstract description 23
- 244000268590 Euryale ferox Species 0.000 claims abstract description 17
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 16
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 12
- 240000008866 Ziziphus nummularia Species 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 239000003755 preservative agent Substances 0.000 claims abstract description 10
- 230000002335 preservative effect Effects 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 240000008574 Capsicum frutescens Species 0.000 claims abstract 3
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 206010033546 Pallor Diseases 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 7
- 238000011010 flushing procedure Methods 0.000 claims description 5
- 239000011521 glass Substances 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 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 description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 3
- 239000004302 potassium sorbate Substances 0.000 claims description 3
- 235000010241 potassium sorbate Nutrition 0.000 claims description 3
- 229940069338 potassium sorbate Drugs 0.000 claims description 3
- WPYMKLBDIGXBTP-UHFFFAOYSA-N benzoic acid Chemical compound OC(=O)C1=CC=CC=C1 WPYMKLBDIGXBTP-UHFFFAOYSA-N 0.000 claims 2
- 239000005711 Benzoic acid Substances 0.000 claims 1
- 235000010233 benzoic acid Nutrition 0.000 claims 1
- 230000001914 calming effect Effects 0.000 abstract description 9
- 230000000694 effects Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000002203 pretreatment Methods 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 8
- 239000000047 product Substances 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 3
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 2
- 229920002527 Glycogen Polymers 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 229940096919 glycogen Drugs 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 235000015170 shellfish Nutrition 0.000 description 2
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 2
- 235000010234 sodium benzoate Nutrition 0.000 description 2
- 239000004299 sodium benzoate Substances 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- DWNBOPVKNPVNQG-LURJTMIESA-N (2s)-4-hydroxy-2-(propylamino)butanoic acid Chemical compound CCCN[C@H](C(O)=O)CCO DWNBOPVKNPVNQG-LURJTMIESA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- ROHFNLRQFUQHCH-YFKPBYRVSA-N L-leucine Chemical compound CC(C)C[C@H](N)C(O)=O ROHFNLRQFUQHCH-YFKPBYRVSA-N 0.000 description 1
- ROHFNLRQFUQHCH-UHFFFAOYSA-N Leucine Natural products CC(C)CC(N)C(O)=O ROHFNLRQFUQHCH-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000237852 Mollusca Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 229910052788 barium Inorganic materials 0.000 description 1
- DSAJWYNOEDNPEQ-UHFFFAOYSA-N barium atom Chemical compound [Ba] DSAJWYNOEDNPEQ-UHFFFAOYSA-N 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
- 235000012255 calcium oxide Nutrition 0.000 description 1
- 239000000292 calcium oxide Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000005059 dormancy Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 125000002924 primary amino group Chemical group [H]N([H])* 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
Calm the nerves oyster meat pulp and preparation method thereof the invention discloses one kind, belong to food processing field, it is described calm the nerves oyster meat pulp by the raw materials such as oyster meat, Gorgon fruit, wild jujube, onion, capsicum, salt, white granulated sugar, scallion oil, preservative, soy sauce through pre-treatment, allotment, seasoning and etc. be made.The oyster meat pulp of calming the nerves being prepared using the method for the present invention, preparation method is simple, and product retains the fresh fragrance of oyster, big with effect of calming the nerves, shelf life of products length, market potential.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of production method of oyster sauce.
Background technology
Oyster, is shellfish common in ocean, and Nan Yue claims " oyster ", and the south of Fujian Province claims in " oyster room ", and northern fisherman is referred to as extra large oyster, stone
Oyster.Oyster category shellfish, meat is fertile smooth, full of nutrition, is known as the laudatory title of " seabed milk ".Belong to Ostreidae or Yan Ha sections, bivalve
Class mollusk, it is littoral to be distributed in each ocean in temperate zone and the torrid zone.Oyster original animal contains glycogen, taurine, amino necessary to 10 kinds
Acid, glutathione, vitamin A, B1.B2.D, inanimate matter such as copper, zinc, manganese, barium, phosphorus and calcium etc., leucine contained therein, essence
Propylhomoserin, citrulling content are most abundant, are one of the mankind are had found so far content marine species the highest.China is wide
East, Fujian-Taiwan cultivation are more.Meat flavour is delicious, containing abundant protein, fat and glycogen, can eat raw or cook.Also can add
Dried oyster or oyster sauce is made in work.Shell can be used as medicine, also can burnt lime.Since oyster is rich in abundant nutritional ingredient, the depth of oyster
Converted products is also being continuously increased and is enriching.
The content of the invention
Calm the nerves oyster meat pulp and preparation method thereof the technical problem to be solved in the present invention is to provide one kind.
In order to solve the above technical problems, the present invention uses following technical scheme：One kind is calmed the nerves oyster meat pulp and its preparation
Method, is prepared using the raw material of following quality proportioning：50 ~ 120 parts of oyster meat, 14 ~ 32 parts of Gorgon fruit, 6 ~ 15 parts of wild jujube, onion 4 ~
12 parts, 4 ~ 12 parts of capsicum, 2 ~ 5 parts of salt, 5 ~ 14 parts of white granulated sugar, 14 ~ 28 parts of scallion oil, 0.8 ~ 2 part of preservative, 12 ~ 30 parts of soy sauce.
Preferably, the oyster meat pulp, its preparation method are：
S1：Fresh oyster meat is once purged, and 10 ~ 18min of blanching, drains away the water at 100 DEG C；
S2：Oyster meat obtained by step S1 is ground into the particle of 3 ~ 6mm sizes through pulverizer；
S3：By fresh Gorgon fruit after blanching 20min, drain, be cut into the filament that width is 1 ~ 2.5mm；
S4：By wild jujube, onion after flushing, mince, with step S2 obtained by the broken gained Gorgon fruit with step S3 of oyster meat stir evenly；
S5：By capsicum, salt, white granulated sugar, scallion oil, soy sauce add step S4 obtained by mixed material be heated to 110 DEG C, keep 8 ~
12min, 2 ~ 4min of final vacuum；
S6：Preservative is added in the mixed material obtained by step S5, after stirring evenly, using ultra high temperature short time sterilization to finished product
Sterilizing, be fitted into glass jar and seal.
Preferably, the preservative is one kind in potassium sorbate, sodium benzoate, dehydroactic acid sodium.
Preferably, speed of agitator is 400 ~ 500r/min in the step S4.
Preferably, the step S5 and step S6 operating time intervals≤10min.
It is furthermore preferred that the preparation method of the oyster meat pulp, sterilising temp is 130 ~ 135 DEG C in step S6, during sterilizing
Between be 3 ~ 6s.
The oyster meat pulp of calming the nerves being prepared using the method for the present invention, preparation method is simple, and product retains the fresh fragrance of oyster,
It is big with effect of calming the nerves, shelf life of products length, market potential.
Embodiment
The present invention is described in further detail with reference to embodiment.It is emphasized that the description below is only
Only it is exemplary, the scope being not intended to be limiting of the invention and its application.
Embodiment 1：A kind of preparation for oyster meat pulp of calming the nerves, using the raw material of following quality proportioning：50 parts of oyster meat, Gorgon fruit
14 parts, 6 parts of wild jujube, 4 parts of onion, 4 parts of capsicum, 2 parts of salt, 5 parts of white granulated sugar, 14 parts of scallion oil, 0.8 part of preservative, 12 parts of soy sauce；
Preparation method is：
S1：Fresh oyster meat is once purged, and blanching 10min, drains away the water at 100 DEG C；
S2：Oyster meat obtained by step S1 is ground into the particle of 3mm sizes through pulverizer；
S3：By fresh Gorgon fruit after blanching 20min, drain, be cut into the filament that width is 1mm；
S4：By wild jujube, onion after flushing, mince, it is broken with step S2 gained oyster meats to be in rotating speed with step S3 gained Gorgon fruits
Stirred evenly under 400r/min；
S5：Capsicum, salt, white granulated sugar, scallion oil, soy sauce are added into step S4 gained mixed materials and are heated to 110 DEG C, is kept
8min, final vacuum 2min；
S6：After 10min, potassium sorbate is added in the mixed material obtained by step S5, it is instantaneous using superhigh temperature after stirring evenly
Sterilizing sterilizes finished product in the case where temperature is 130 DEG C, sterilization time is 6s, is fitted into glass jar and seals.
A kind of preparation for oyster meat pulp of calming the nerves of embodiment 2, using the raw material of following quality proportioning：120 parts of oyster meat, Gorgon fruit
32 parts, 15 parts of wild jujube, 12 parts of onion, 12 parts of capsicum, 5 parts of salt, 14 parts of white granulated sugar, 28 parts of scallion oil, 2 parts of preservative, soy sauce 30
Part；
Its preparation process S1：Fresh oyster meat is once purged, and blanching 18min, drains away the water at 100 DEG C；
S2：Oyster meat obtained by step S1 is ground into the particle of 6mm sizes through pulverizer；
S3：By fresh Gorgon fruit after blanching 20min, drain, be cut into the filament that width is 2.5mm；
S4：By wild jujube, onion after flushing, mince, it is broken with step S2 gained oyster meats to be in rotating speed with step S3 gained Gorgon fruits
Stirred evenly under 500r/min；
S5：Capsicum, salt, white granulated sugar, scallion oil, soy sauce are added into step S4 gained mixed materials and are heated to 110 DEG C, is kept
12min, final vacuum 4min；
S6：After 8min, sodium benzoate is added in the mixed material obtained by step S5, it is instantaneous using superhigh temperature after stirring evenly
Sterilizing, under the conditions of temperature is 135 DEG C, sterilization time is 3s, to terminal sterilization, is fitted into glass jar and seals.
A kind of preparation for oyster meat pulp of calming the nerves of embodiment 3, using the raw material of following quality proportioning：90 parts of oyster meat, Gorgon fruit
24 parts, 10 parts of wild jujube, 8 parts of onion, 8 parts of capsicum, 3 parts of salt, 8 parts of white granulated sugar, 22 parts of scallion oil, 1.6 parts of preservative, soy sauce 25
Part；Its preparation process is：
S1：Fresh oyster meat is once purged, and blanching 15min, drains away the water at 100 DEG C；
S2：Oyster meat obtained by step S1 is ground into the particle of 5mm sizes through pulverizer；
S3：By fresh Gorgon fruit after blanching 20min, drain, be cut into the filament that width is 1.5mm；
S4：By wild jujube, onion after flushing, mince, it is broken with step S2 gained oyster meats to be in rotating speed with step S3 gained Gorgon fruits
Stirred evenly under 450r/min；
S5：Capsicum, salt, white granulated sugar, scallion oil, soy sauce are added into step S4 gained mixed materials and are heated to 110 DEG C, is kept
10min, final vacuum 3min；
S6：After 5min, dehydroactic acid sodium is added in the mixed material obtained by step S5, after stirring evenly, using superhigh temperature wink
When sterilize, under the conditions of temperature is 133 DEG C, sterilization time is 4s to terminal sterilization, be fitted into glass jar seal.
The oyster meat pulp of calming the nerves being process using the processing method described in the embodiment of the present invention 1 ~ 3, contains onion, Gorgon euryale
The components such as reality, wild jujube, full of nutrition, good mouthfeel；The oyster meat contained is rich in beneficial element, supplements needed by human body, and have concurrently
There is easypro dormancy effect of calming the nerves, achieve many things at one stroke.
Claims (6)
- The oyster meat pulp 1. one kind is calmed the nerves, it is characterised in that prepared using the raw material of following quality proportioning：50 ~ 120 parts of oyster meat, 14 ~ 32 parts of Gorgon fruit, 6 ~ 15 parts of wild jujube, 4 ~ 12 parts of onion, 4 ~ 12 parts of capsicum, 2 ~ 5 parts of salt, 5 ~ 14 parts of white granulated sugar, scallion oil 14 ~ 28 Part, 0.8 ~ 2 part of preservative, 12 ~ 30 parts of soy sauce.
- 2. oyster meat pulp according to claim 1, it is characterised in that its preparation method is：S1：Fresh oyster meat is once purged, and 10 ~ 18min of blanching, drains away the water at 100 DEG C；S2：Oyster meat obtained by step S1 is ground into the particle of 3 ~ 6mm sizes through pulverizer；S3：By fresh Gorgon fruit after blanching 20min, drain, be cut into the filament that width is 1 ~ 2.5mm；S4：By wild jujube, onion after flushing, mince, with step S2 obtained by the broken gained Gorgon fruit with step S3 of oyster meat stir evenly；S5：By capsicum, salt, white granulated sugar, scallion oil, soy sauce add step S4 obtained by mixed material be heated to 110 DEG C, keep 8 ~ 12min, 2 ~ 4min of final vacuum；S6：Preservative is added in the mixed material obtained by step S5, after stirring evenly, using ultra high temperature short time sterilization to finished product Sterilizing, be fitted into glass jar and seal.
- 3. oyster meat pulp according to claim 1 or 2, it is characterised in that the preservative is potassium sorbate, benzoic acid One kind in sodium, dehydroactic acid sodium.
- 4. according to claim 2 any one of them oyster meat pulp, it is characterised in that in step S4 speed of agitator for 400 ~ 500r/min。
- 5. according to claim 2 any one of them oyster meat pulp, it is characterised in that step S5 and step S6 operating time intervals ≤10min。
- 6. according to claim 2 any one of them oyster meat pulp, it is characterised in that sterilising temp is 130 ~ 135 in step S6 DEG C, sterilization time is 3 ~ 6s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711201737.XA CN107897863A (en) | 2017-11-27 | 2017-11-27 | One kind is calmed the nerves oyster meat pulp and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711201737.XA CN107897863A (en) | 2017-11-27 | 2017-11-27 | One kind is calmed the nerves oyster meat pulp and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107897863A true CN107897863A (en) | 2018-04-13 |
Family
ID=61848758
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711201737.XA Pending CN107897863A (en) | 2017-11-27 | 2017-11-27 | One kind is calmed the nerves oyster meat pulp and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107897863A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813539A (en) * | 2018-05-23 | 2018-11-16 | 合肥市龙乐食品有限公司 | A kind of catsup and its processing method with effect for the treatment of insomnia |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874609A (en) * | 2009-11-02 | 2010-11-03 | 青岛浩源集团有限公司 | Oyster sauce and preparation process thereof |
| KR20130071541A (en) * | 2011-12-21 | 2013-07-01 | 강지은 | A manufacturing method of chicken sauce with mountain ginseng extract |
| CN107242530A (en) * | 2017-07-17 | 2017-10-13 | 安徽元贞川崎食品有限公司 | Mix sweet taste sauce and preparation method thereof |
-
2017
- 2017-11-27 CN CN201711201737.XA patent/CN107897863A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101874609A (en) * | 2009-11-02 | 2010-11-03 | 青岛浩源集团有限公司 | Oyster sauce and preparation process thereof |
| KR20130071541A (en) * | 2011-12-21 | 2013-07-01 | 강지은 | A manufacturing method of chicken sauce with mountain ginseng extract |
| CN107242530A (en) * | 2017-07-17 | 2017-10-13 | 安徽元贞川崎食品有限公司 | Mix sweet taste sauce and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813539A (en) * | 2018-05-23 | 2018-11-16 | 合肥市龙乐食品有限公司 | A kind of catsup and its processing method with effect for the treatment of insomnia |
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