CN108308587A - A kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning and preparation method thereof - Google Patents
A kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning and preparation method thereof Download PDFInfo
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- CN108308587A CN108308587A CN201810213492.0A CN201810213492A CN108308587A CN 108308587 A CN108308587 A CN 108308587A CN 201810213492 A CN201810213492 A CN 201810213492A CN 108308587 A CN108308587 A CN 108308587A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 32
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- 235000017166 Bambusa arundinacea Nutrition 0.000 title claims abstract description 20
- 235000017491 Bambusa tulda Nutrition 0.000 title claims abstract description 20
- 235000015334 Phyllostachys viridis Nutrition 0.000 title claims abstract description 20
- 239000011425 bamboo Substances 0.000 title claims abstract description 20
- 235000015277 pork Nutrition 0.000 title claims abstract description 20
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 244000082204 Phyllostachys viridis Species 0.000 title 1
- 244000273928 Zingiber officinale Species 0.000 title 1
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- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 10
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 9
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 9
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- 239000000706 filtrate Substances 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 239000007921 spray Substances 0.000 claims abstract description 4
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 10
- 229920002472 Starch Polymers 0.000 claims description 5
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- 238000000034 method Methods 0.000 abstract description 11
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- 235000013305 food Nutrition 0.000 abstract description 5
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- 208000000913 Kidney Calculi Diseases 0.000 abstract description 3
- 206010029148 Nephrolithiasis Diseases 0.000 abstract description 3
- 230000002265 prevention Effects 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 102000004190 Enzymes Human genes 0.000 abstract description 2
- 108090000790 Enzymes Proteins 0.000 abstract description 2
- 230000015572 biosynthetic process Effects 0.000 abstract description 2
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- 239000002253 acid Substances 0.000 description 9
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000013339 cereals Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 238000004080 punching Methods 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 210000001779 taste bud Anatomy 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- KRKNYBCHXYNGOX-UHFFFAOYSA-K Citrate Chemical compound [O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O KRKNYBCHXYNGOX-UHFFFAOYSA-K 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000007180 Sunstroke Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 239000005030 aluminium foil Substances 0.000 description 1
- 230000000202 analgesic effect Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 230000000249 desinfective effect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000012432 gingerbread Nutrition 0.000 description 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 1
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 1
- 235000002780 gingerol Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
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- 230000005764 inhibitory process Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
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- 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
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- 238000012827 research and development Methods 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 230000014860 sensory perception of taste Effects 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 238000009423 ventilation Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention belongs to seasoning processing technique field, a kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning and preparation method thereof is disclosed, is made of maltodextrin 0.1%~10%, lemon 1%~45% and ginger 1%~85%；It is calculated so that 100g raw material are processing total amount.It squeezes the juice after first the ginger of the lemon of 1~45g and 1~85g are mixed, the residues such as ginger fiber and lemon pericarp are got rid of in filtering；Then 0.02%~1% α amylolytic enzymes are added in filtrate, and are placed on 1~60min of enzymolysis at 10~75 DEG C；The maltodextrin that 0.1%~10% is finally added in mixed liquor is spray dried to powder, and lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning is made.The food through such relish is eaten for a long time using lemon and ginger powder as raw material in toppings of the present invention, can play Appetizing spleen-tonifying, prevent the formation of kidney stone and the effects that prevention and cure of cardiovascular disease.
Description
Technical field
The invention belongs to seasoning processing technique field more particularly to a kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning and its preparation sides
Method.
Background technology
At present the overwhelming majority in China's Ginger Yield using mince, the rough machined processing mode such as stripping and slicing, in food tune
The defects such as there are bulky grain ginger, acids not to protrude in terms of taste, flavor substance recovery rate is low.Wherein there was only seldom ratio quilt
For being processed into ginger powder, and using ginger powder it is fabricated to some other commodity (ginger sugar, ginger bread etc.), but the ginger powder of traditional processing
The drawbacks such as there are dissolubilities low, fibre-bearing residue, taste be single, cannot be well received by consumers.The lemon that the present invention develops
Ginger powder fruits and vegetables seasoning dissolubility is strong, unique without fiber residue, taste, is a green and healthy compound fruits and vegetables seasoning,
And meet consumers in general's diet, culinary art diversification, the pursuit of high standard.
In conclusion problem of the existing technology is：Traditional ginger powder is using easy technological process, tradition machinery
Crush, the processing method of physical mixed is made, due to its use to be dried to powder method more coarse so that there is processing in product
Of high cost, coarse mouthfeel, taste are uninteresting and single and it is insoluble in the drawback of organic solvent or animal and plant fat etc..
Invention content
In view of the problems of the existing technology, the present invention provides a kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning and its preparation sides
Method.
The invention is realized in this way a kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning, the lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning according to
Mass fraction is made of maltodextrin 0.1%~10%, lemon 1%~45% and ginger 1%~85%.
Another object of the present invention is to provide a kind of preparation method of the lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning, the lemons
The preparation method of ginger powder fruits and vegetables seasoning includes the following steps：
Step 1 is squeezed the juice after first mixing the ginger of the lemon of 1~45g and 1~85g, and ginger fiber is got rid of in filtering
And lemon pericarp residue；
0.02%~1% alphalise starch hydrolase is then added in filtrate, and is placed on enzyme at 10~75 DEG C by step 2
Solve 1~60min；
Step 3, the maltodextrin that 0.1%~10% is finally added in mixed liquor are spray dried to powder, lemon ginger powder
Fruits and vegetables seasoning is made.
Further, the parameter area being spray-dried in the step 3 is：Import air quantity 80~100%, feed rate
20%~25%, 150 DEG C~220 DEG C of inlet air temperature.
Another object of the present invention is to provide a kind of lemon ginger powder toppings prepared by the fruits and vegetables seasoning.
Advantages of the present invention and good effect are：Since the fragrant of lemon can mitigate the acid of ginger, to what is be pungent
Acid generates the effect for being aided with, buffering, while integrating lemon, the flavor of ginger, nutrition.Ginger contains rich in protein
Amount, fat, carbohydrate and calcium, phosphorus, iron and various vitamins.In addition, ginger also contains volatile oil, gingerol, resin
Equal Multiple components.With anti-oxidant, inhibition tumour；Appetizing spleen-tonifying promotes appetite；Sunstroke prevention cools down, refreshes oneself；Disinfecting detoxifying, detumescence
Analgesic and other effects.Lemon is rich in a large amount of niacin, organic acid, citrate and multivitamin, has sterilization, promotes to disappear
Change, tocolysis preventing or arresting vomiting and the effect of prevent kidney stone and angiocardiopathy.Lemon ginger powder processing method is simple, can meet
Requirement of the consumer to the green of flavouring, safety, but can meet food health, nutrition pursuit.
Present invention combination ginger and the respective edibility characteristic of lemon, while assigning ginger seasoning fragrance lemon taste again
It is aided with its faintly acid lemon, so that ginger is become softer in taste bud stimulation compared with the acid of punching, tune obtained
Taste powder eliminates fiber, avoids people when eating using the toppings seasoned food, is brought when chewing to ginger block (grain)
Sense of taste sense of discomfort.The based food is eaten for a long time using lemon and ginger powder as raw material in toppings, can play certain Appetizing spleen-tonifying, suppression
The effects that tumour processed and prevention and cure of cardiovascular disease.
The advantage of the invention is that：(1) the pure and fresh lemon fruit flavor of seasoning is imparted, while with the clear of faintly acid lemon
Perfume (or spice) is aided with the acid of ginger, to there is more unique mouthfeel.
(2) raw material used is natural, organic, free of contamination Fresh Lemon and ginger, Product Green, health；
(3) the research and development of products new direction of fruits and vegetables seasoning has been started, long term consumer eats lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning
Adding food can not only Appetizing spleen-tonifying, moreover it is possible to have the generation of certain formation and angiocardiopathy etc. for preventing kidney stone；
(4) using ginger, lemon mixing juice drying lemon ginger powder obtained and ginger powder made of the drying grinding of tradition
Production cost variances is little, and easily carries out large-scale production；
(5) in the liquid edibles soup such as soluble easily in water, grease, the solubility of traditional ginger powder is 98.0% or so, and is adopted
Between the solubility of lemon ginger powder made from spray drying process can reach 99.0%~99.5%, higher solubility makes
Adding method is simple and easy to do when culinary art；
(6) shelf life is long, and the compound fruits and vegetables toppings shelf-life made of this method is 24 months, compared to traditional preparation method ginger powder
Shelf life extension 1 year or more；
(7) high financial profit, longer shelf life reduces ginger resource significant wastage caused by storage is improper, from certain
Cost has both been saved in kind degree, has also improved the economic value added of ginger.
Description of the drawings
Fig. 1 is the preparation method flow chart of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning provided in an embodiment of the present invention.
Specific implementation mode
In order to make the purpose , technical scheme and advantage of the present invention be clearer, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that the specific embodiments described herein are merely illustrative of the present invention, it is not used to
Limit the present invention.
Present invention combination ginger and the respective edibility characteristic of lemon, it is auxiliary while assigning ginger seasoning fragrance lemon taste
With its faintly acid lemon, ginger is made to become softer in taste bud stimulation compared with the acid of punching.
The application principle of the present invention is explained in detail below in conjunction with the accompanying drawings.
Lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning provided in an embodiment of the present invention according to mass fraction by maltodextrin 0.1%~
10%, lemon 1%~45% and ginger 1%~85% form.
As shown in Figure 1, the preparation method of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning provided in an embodiment of the present invention includes the following steps：
S101：First will the ginger of the lemon of 1~45g and 1~85g mix after squeeze the juice, and filtering get rid of ginger fiber with
And lemon pericarp residue；
S102：Then 0.02%~1% alphalise starch hydrolase is added in filtrate, and is placed at 10~75 DEG C and digests
1~60min；
S103：The maltodextrin that 0.1%~10% is finally added in mixed liquor is spray dried to powder, lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots
Vegetable seasoning is made.
The parameter area being spray-dried in step s 103 is：Import air quantity 80~100%, feed rate 20%~
25%, 150 DEG C~220 DEG C of inlet air temperature.
The application principle of the present invention is further described with reference to specific embodiment.
Embodiment 1：
The first step：It chooses fresh undamaged ginger, lemon and is rinsed 1~5min under tap water；
Second step：Raw material are removed the peel, cutting process (ginger should be cut smaller, thin with lemon) carries out convenient for the later stage
It squeezes the juice processing, and is fitted into beaker for use；
Embodiment 2：
The first step：Weigh that treated ginger 40.0g, lemon 20.0g, is used in combination graduated cylinder to measure 200ml deionized waters together
It pours into and carries out the 10~20min that squeezes the juice in juice extractor；
Second step：Slurries after squeezing the juice are filtered 10~20min with gauze, should be constantly stirred in the process；
Third walks：Filtered filtrate is poured into the large beaker of 500ml and is stood, precipitates the operations such as 10~30min,
It then moves to spare in another beaker.
Embodiment 3：
The first step：It is spare that 0.5g alphalise starch hydrolase, 4.0g maltodextrins are weighed with electronic balance；
Second step：Alphalise starch hydrolase is added in filtrate, and is put into the thermostatted water of adjusted good temperature (10~75 DEG C)
Heating water bath is carried out in bath, should be constantly stirred during heating with glass bar；
Second step：Then maltodextrin is put into the filtrate after hydrolysis, is stirred continuously to making it completely dissolved and cool down
To room temperature.
Embodiment 4：
The first step：Vacuum pump is opened, when pressure rises to 4~6MP, ventilation valve handle is threaded to the side parallel with pipeline
To；
Second step：Start spray-dried instrument, " on " key clicked on screen enters spray drying system, adjusts import first
Air quantity is 90%, 190 DEG C of inlet temperature；
Third walks：When assigned temperature to be achieved, setting import rate is 20%.Then use deionized water cleaning sprayer 2~
5min, then lemon ginger juice is spray-dried.
4th step：Lemon ginger powder after drying is sealed up for safekeeping with aluminium foil plastic packaging bag, i.e., granular size is that the fruits and vegetables of 36 mesh season
Material is made.
The foregoing is merely illustrative of the preferred embodiments of the present invention, is not intended to limit the invention, all essences in the present invention
All any modification, equivalent and improvement etc., should all be included in the protection scope of the present invention made by within refreshing and principle.
Claims (4)
1. a kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning, which is characterized in that the lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning according to mass fraction by
Maltodextrin 0.1%~10%, lemon 1%~45% and ginger 1%~85% form.
2. a kind of preparation method of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning as described in claim 1, which is characterized in that the lemon ginger powder
The preparation method of fruits and vegetables seasoning includes the following steps：
Step 1, first will the ginger of the lemon of 1~45g and 1~85g mix after squeeze the juice, and filtering get rid of ginger fiber and
Lemon pericarp residue；
0.02%~1% alphalise starch hydrolase is then added in filtrate, and is placed at 10~75 DEG C and digests 1 by step 2
~60min；
Step 3, the maltodextrin that 0.1%~10% is finally added in mixed liquor are spray dried to powder, lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable
Seasoning is made.
3. the preparation method of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning as claimed in claim 2, which is characterized in that sprayed in the step 3
Mist drying parameter area be：Import air quantity 80~100%, feed rate 20%~25%, 150 DEG C~220 DEG C of inlet air temperature.
4. lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable toppings prepared by a kind of fruits and vegetables seasoning described in claim 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810213492.0A CN108308587A (en) | 2018-03-15 | 2018-03-15 | A kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810213492.0A CN108308587A (en) | 2018-03-15 | 2018-03-15 | A kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108308587A true CN108308587A (en) | 2018-07-24 |
Family
ID=62902596
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810213492.0A Withdrawn CN108308587A (en) | 2018-03-15 | 2018-03-15 | A kind of lemon ginger steamed dumpling with pork, mushrooms and bamboo shoots vegetable seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108308587A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170620A (en) * | 2018-09-10 | 2019-01-11 | 四川省食品发酵工业研究设计院 | A kind of preparation method of fruit flavor Kung Pao chicken |
| CN110179113A (en) * | 2019-05-16 | 2019-08-30 | 云南万兴隆生物科技集团有限公司 | A kind of compound nutritional ginger lozenge and its processing technology |
-
2018
- 2018-03-15 CN CN201810213492.0A patent/CN108308587A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170620A (en) * | 2018-09-10 | 2019-01-11 | 四川省食品发酵工业研究设计院 | A kind of preparation method of fruit flavor Kung Pao chicken |
| CN110179113A (en) * | 2019-05-16 | 2019-08-30 | 云南万兴隆生物科技集团有限公司 | A kind of compound nutritional ginger lozenge and its processing technology |
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