CN109430814A - A kind of eyeshield donkey liver pat and preparation method thereof - Google Patents
A kind of eyeshield donkey liver pat and preparation method thereof Download PDFInfo
- Publication number
- CN109430814A CN109430814A CN201811486759.XA CN201811486759A CN109430814A CN 109430814 A CN109430814 A CN 109430814A CN 201811486759 A CN201811486759 A CN 201811486759A CN 109430814 A CN109430814 A CN 109430814A
- Authority
- CN
- China
- Prior art keywords
- parts
- liver
- donkey
- pat
- donkey liver
- 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
- 210000004185 liver Anatomy 0.000 title claims abstract description 141
- 241000283074 Equus asinus Species 0.000 title claims abstract description 127
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000012055 fruits and vegetables Nutrition 0.000 claims abstract description 40
- 239000000463 material Substances 0.000 claims abstract description 25
- 235000013351 cheese Nutrition 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 235000015067 sauces Nutrition 0.000 claims description 20
- 238000001816 cooling Methods 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 12
- 238000000034 method Methods 0.000 claims description 12
- 238000004140 cleaning Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 238000009395 breeding Methods 0.000 claims description 10
- 230000001488 breeding effect Effects 0.000 claims description 10
- 235000000832 Ayote Nutrition 0.000 claims description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims description 9
- 244000000626 Daucus carota Species 0.000 claims description 9
- 235000002767 Daucus carota Nutrition 0.000 claims description 9
- 230000008569 process Effects 0.000 claims description 9
- 235000015136 pumpkin Nutrition 0.000 claims description 9
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 8
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 8
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 8
- 235000016383 Zea mays subsp huehuetenangensis Nutrition 0.000 claims description 8
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 8
- 235000021014 blueberries Nutrition 0.000 claims description 8
- 235000013399 edible fruits Nutrition 0.000 claims description 8
- 235000009973 maize Nutrition 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 210000003205 muscle Anatomy 0.000 claims description 6
- 235000020995 raw meat Nutrition 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000005507 spraying Methods 0.000 claims description 5
- 235000013311 vegetables Nutrition 0.000 claims description 2
- 240000004244 Cucurbita moschata Species 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 11
- 239000003205 fragrance Substances 0.000 abstract description 10
- 235000016709 nutrition Nutrition 0.000 abstract description 7
- 230000035764 nutrition Effects 0.000 abstract description 6
- 210000001508 eye Anatomy 0.000 description 13
- 239000000047 product Substances 0.000 description 12
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 10
- 238000005520 cutting process Methods 0.000 description 9
- 240000001980 Cucurbita pepo Species 0.000 description 8
- 244000052616 bacterial pathogen Species 0.000 description 8
- 230000036512 infertility Effects 0.000 description 8
- 210000001525 retina Anatomy 0.000 description 8
- 235000019155 vitamin A Nutrition 0.000 description 6
- 239000011719 vitamin A Substances 0.000 description 6
- JKQXZKUSFCKOGQ-JLGXGRJMSA-N (3R,3'R)-beta,beta-carotene-3,3'-diol Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-JLGXGRJMSA-N 0.000 description 5
- 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 5
- 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 5
- JKQXZKUSFCKOGQ-LQFQNGICSA-N Z-zeaxanthin Natural products C([C@H](O)CC=1C)C(C)(C)C=1C=CC(C)=CC=CC(C)=CC=CC=C(C)C=CC=C(C)C=CC1=C(C)C[C@@H](O)CC1(C)C JKQXZKUSFCKOGQ-LQFQNGICSA-N 0.000 description 5
- QOPRSMDTRDMBNK-RNUUUQFGSA-N Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCC(O)C1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C QOPRSMDTRDMBNK-RNUUUQFGSA-N 0.000 description 5
- JKQXZKUSFCKOGQ-LOFNIBRQSA-N all-trans-Zeaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2=C(C)CC(O)CC2(C)C JKQXZKUSFCKOGQ-LOFNIBRQSA-N 0.000 description 5
- 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 5
- 210000004027 cell Anatomy 0.000 description 5
- 230000004438 eyesight Effects 0.000 description 5
- 235000012680 lutein Nutrition 0.000 description 5
- 239000001656 lutein Substances 0.000 description 5
- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 description 5
- 229960005375 lutein Drugs 0.000 description 5
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 5
- 229940045997 vitamin a Drugs 0.000 description 5
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 5
- 235000010930 zeaxanthin Nutrition 0.000 description 5
- 239000001775 zeaxanthin Substances 0.000 description 5
- 229940043269 zeaxanthin Drugs 0.000 description 5
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 4
- 208000003464 asthenopia Diseases 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 208000024891 symptom Diseases 0.000 description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 102000004330 Rhodopsin Human genes 0.000 description 3
- 108090000820 Rhodopsin Proteins 0.000 description 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 3
- 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 description 3
- 230000008901 benefit Effects 0.000 description 3
- 235000013734 beta-carotene Nutrition 0.000 description 3
- 239000011648 beta-carotene Substances 0.000 description 3
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 3
- 229960002747 betacarotene Drugs 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000006378 damage Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 210000001328 optic nerve Anatomy 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 238000003786 synthesis reaction Methods 0.000 description 3
- 239000011701 zinc Substances 0.000 description 3
- 229910052725 zinc Inorganic materials 0.000 description 3
- 235000016804 zinc Nutrition 0.000 description 3
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 208000002177 Cataract Diseases 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 2
- 206010034960 Photophobia Diseases 0.000 description 2
- 229930014669 anthocyanidin Natural products 0.000 description 2
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 2
- 235000008758 anthocyanidins Nutrition 0.000 description 2
- 210000004087 cornea Anatomy 0.000 description 2
- 238000000227 grinding Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 150000003254 radicals Chemical class 0.000 description 2
- 238000005204 segregation Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241001465251 Ephedra sinica Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 1
- 239000003242 anti bacterial agent Substances 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 229940088710 antibiotic agent Drugs 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
- 210000005252 bulbus oculi Anatomy 0.000 description 1
- 230000030833 cell death Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 210000000695 crystalline len Anatomy 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000014113 dietary fatty acids Nutrition 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 210000002919 epithelial cell Anatomy 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 229930195729 fatty acid Natural products 0.000 description 1
- 239000000194 fatty acid Substances 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000037406 food intake Effects 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000001771 impaired effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000007689 inspection Methods 0.000 description 1
- 230000003780 keratinization Effects 0.000 description 1
- 229960004488 linolenic acid Drugs 0.000 description 1
- 230000003859 lipid peroxidation Effects 0.000 description 1
- 235000020978 long-chain polyunsaturated fatty acids Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000012423 maintenance Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000007246 mechanism Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000003595 mist Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 208000001491 myopia Diseases 0.000 description 1
- 230000004379 myopia Effects 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000004792 oxidative damage Effects 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- -1 oxygen radical Chemical class 0.000 description 1
- 210000000608 photoreceptor cell Anatomy 0.000 description 1
- 230000001766 physiological effect Effects 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000009790 rate-determining step (RDS) Methods 0.000 description 1
- 238000004153 renaturation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 210000003786 sclera Anatomy 0.000 description 1
- 239000013049 sediment Substances 0.000 description 1
- 230000035945 sensitivity Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 238000012414 sterilization procedure Methods 0.000 description 1
- ANRHNWWPFJCPAZ-UHFFFAOYSA-M thionine Chemical compound [Cl-].C1=CC(N)=CC2=[S+]C3=CC(N)=CC=C3N=C21 ANRHNWWPFJCPAZ-UHFFFAOYSA-M 0.000 description 1
- 230000004855 vascular circulation Effects 0.000 description 1
- 208000029257 vision disease Diseases 0.000 description 1
- 230000004304 visual acuity Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of eyeshield donkey liver pats, it is characterised in that: raw material and parts by weight are as follows: 18-47 parts of donkey liver, 8-14 parts of cheese, 41-62 parts of fruit-and-vegetable puree, 4-6 parts of auxiliary material.Invention additionally discloses the preparation methods of eyeshield donkey liver pat.The effect of eyeshield donkey liver pat made of the present invention not only acts as eye-candy eyeshield can also be provided the daily required nutriment of human body using pure natural raw material and not add fragrance, and nutrition is comprehensive, convenient and safe and reliable.
Description
Technical field
The present invention relates to the preparation method of a breeding ass liver pat, in particular to a kind of preparation method of eyeshield donkey liver pat.
Background technique
Donkey liver mouthfeel is crisp and tender, and deep by a kind of civil favorite cuisines.Animal's liver is as civil eye-candy eyeshield
A kind of food, compared to other livers, donkey liver in terms of eye-candy eyeshield effect have more obvious advantage.It is aobvious according to research
Show, protein content is up to 22.6% in donkey liver, is a kind of high-protein food, the nutrition such as fatty acid, vitamin, mineral matter element
Component content is abundant, wherein having effects that the nutritional ingredient of eyeshield, such as beta carotene, alpha-linolenic acid, zinc content are higher.
Beta carotene can be converted into vitamin A, play the role of improving eyesight；Zinc can increase the susceptibility of optic nerve, and zinc takes the photograph people's deficiency
When, cone cell just will appear obstacle depending on quality synthesis, to influence to distinguish color function；Alpha-linolenic acid metabolite is DHA,
DHA is the most abundant long-chain polyunsaturated fatty acid of content in retina, 50% is accounted for about in eye retina, to visual acuity
Play the role of most important, can promote the maturation of retina light sensitive cells, improve view sensitivity, ask hypopsia etc. is improved
It inscribes all helpful.Therefore, donkey liver is that a kind of have effects that the healthy food of eyeshield.
Animal's liver is as common food, and common edible way is that family eats after culinary art, and edible way is single
And it is complicated；Also mostly simple halogen boils the mode of selling of liver on the market, and edible way is more single.Chinese patent
Containing traditional Chinese medicine ingredients such as Chinese ephedra, Radix Angelicae Sinensis, Rhizoma Atractylodis Macrocephalaes in 201010267904.2 eye-protecting pork liver sauces provided, compared to this patent formula
In the common fruits and vegetables such as pumpkin, carrot, be unfavorable for long-term nutrition supplement.And the correlative study at present without donkey liver pat product.
Summary of the invention
The present invention is intended to provide a kind of nutrition comprehensive (being equipped with various veterinary antibiotics, cheese), the donkey that level is abundant, delicious
Liver pat, the effect of eye-candy eyeshield can be played.
The purpose of this patent be invent a kind of eyeshield donkey liver pat, the technical solution of the present invention is as follows:
A kind of eyeshield donkey liver pat, raw material and parts by weight are as follows: 18-47 parts of donkey liver, 8-14 parts of cheese, 41-62 parts of fruit-and-vegetable puree, auxiliary
4-6 parts of material.
The preferred eyeshield donkey liver pat, it is ingredient and parts by weight: carrot 9- that various fruits and vegetables, which account for finished product total weight,
14 parts, and/or 12-16 parts of pumpkin, and/or 10-14 parts of yellow maize, and/or 10-18 parts of blueberry；And/or various auxiliary material compositions and
Parts by weight account for finished product total weight are as follows: 2-3 parts of salt, 2-3 parts of white granulated sugar.
The preparation method of the one breeding ass liver pat, steps are as follows:
(1) it cleans: donkey liver being subjected to stripping and slicing, is impregnated in water；
(2) it cuts and mixes: donkey liver is rubbed, then addition cheese, which is cut, mixes, and at donkey liver pure sauce, fruits and vegetables cut to mix fruit
Vegetable mud；
(3) it mixes: donkey liver pure sauce is mixed with fruit-and-vegetable puree, add auxiliary material, donkey liver pat is made；
(4) filling: it is filling to cut the donkey liver pat mixed, capping；
(5) it sterilizes and cooling: canned donkey liver pat is sterilized, be finished product after cooling.
Preferably, donkey liver is carried out stripping and slicing by the step (1), is impregnated in cold water, cold water temperature≤15 DEG C；Institute
The step of stating (2) rubs donkey liver under vacuum state, and then addition cheese vacuum, which is cut, mixes；Fruits and vegetables block progress vacuum is cut
It mixes.
Preferably, vacuum state is 0.08-0.09Mpa in the step (2)；The time of cold water soak is 5 hours.
It is further preferred that step (1) is cleaned: donkey liver being carried out stripping and slicing, cleaning removes muscle, removes clot, impregnates 5 in cold water
Hour, raw meat is removed, drains away the water, donkey liver is cut into fritter；Fruits and vegetables are selected, are cleaned, bad fruit is gone, peeling, deseeding, cuts fritter.
Preferably, donkey liver is carried out rubbing 2-5min by step (2) under vacuum state, and then addition cheese vacuum, which is cut, mixes 5-
8min, at donkey liver pure sauce, wherein cheese is 8-14 parts by weight；Fruits and vegetables block progress vacuum is cut and mixes 5-10min, at fruit-and-vegetable puree.
Preferably, step (3), which carries out donkey liver pure sauce and the fruit-and-vegetable puree to mix vacuum cutting, mixes 6-10min, sprays in mixed process
Mist adds auxiliary material, and auxiliary material and pure water mixed weight ratio are 1:5, the ingredient and parts by weight of auxiliary material are as follows: and 2-3 parts of salt, white sand
It is 2-3 parts sugared, at donkey liver pat.
Preferably, canned donkey liver pat is put into autoclave sterilization device and sterilizes by step (4), temperature 121-
130 DEG C, time 40-50min, be finished product donkey liver pat after cooling.
The invention has the benefit that
The daily required battalion of human body can also be provided in the effect of eyeshield donkey liver pat made of the present invention not only acts as eye-candy eyeshield
It supports substance and fragrance is not added using pure natural raw material, nutrition is comprehensive, convenient and safe and reliable.
The donkey liver pat delicate mouthfeel is slightly sweet, without essence flavoring taste, and other than donkey liver, be additionally added cheese, pumpkin,
Carrot, blueberry, yellow maize.
Calcium and protein rich in, calcium can make sclera tough and tensile in cheese, and participate in the physiological activity of optic nerve, and calcium lacks
Weary easy generation optic nerve fatigue, dispersion attention, cause myopia；Visual purple on eyeball retina is made of protein, albumen
Matter lacks, and it is insufficient to can lead to visual purple synthesis, and then vision disorder occur.
The macular pigment for the retina that zeaxanthin and lutein are constituted is our intracorporal one secondary " natural sunglasses ", can
To filter strong light constantly to protect eyes.Since human body itself cannot synthesize, lutein and zeaxanthin must pass through diet
Intake.Lutein and zeaxanthin are mainly reflected in the antioxidation that free radical is quenched to the protection mechanism of eyes, remove damage
Evil property oxygen radical, prevents Lipid peroxidation metabolism, reduces the formation of lipofuscin, and then prevent the formation of cataract；And it is formed
The effect that macular pigment layer filters high energy blue light, once lacking, photosensory cell is easy to be formed by photo oxidative damage and precipitate
Object, sediment, which constantly gathers, hinders photosensory cell to absorb nutrition and discharged waste, leads to photoreceptor cell death, makes normal vision function
Can be impaired, it even blinds when serious.Therefore, it supplements lutein and zeaxanthin is maintenance normal vision function, prevents and mitigates
The important link of age related eye diseases.Lutein and zeaxanthin rich in, can play eyeshield in pumpkin and yellow maize
The effect of.
Cyanine is known as oxidation resistant effect, helps removing interior free yl, can also improve eye fatigue, promote eye circumference micro-
Vascular circulation slows down the aging of retina cell.Meanwhile anthocyanidin also helps and accelerates rhodopsin protein renaturation, thus
Mitigate eye fatigue sense and the eyesight sensibility to dim light to a certain extent, can effectively protect eyes.Containing higher in blueberry
Anthocyanidin, therefore there is protective effect well to the eyes of human body.In addition to this, vitamin C and Wei Sheng are also contained in blueberry
Plain E provides the antioxidant of protection eye health, can make around eyes, retina and lens escape injury, resistance
Only damage of the free radical to retina, has the function of eye health protection.
Contain a large amount of beta carotene in carrot, after taking in human digestive organ, vitamin A, β-can be converted to
Carrotene is that (simple supplement chemical synthesis vitamin A can make one when excessive for the product of current most safe replenishing vitamins A
Poison).Vitamin A is the important source material for constituting eye photoactive substance, and vitamin A is sufficient, can increase the finish of cornea, make eyes
It is bright to have mind, conversely, corneal epithelial cell can be caused to fall off, thicken, keratinization, original as clear as crystal cornea is made to become like hair
Glass is equally smudgy, or even causes the eye illnesses such as yctalopia, cataract.
Specific embodiment
The invention will now be further described with reference to specific embodiments, but examples are merely exemplary, not to this hair
Bright range constitutes any restrictions.It will be understood by those skilled in the art that without departing from the spirit and scope of the invention
Can with the details and forms of the technical scheme of the invention are modified or replaced, but these modification and replacement each fall within it is of the invention
In protection scope.
A kind of eyeshield donkey liver pat of embodiment 1
The preparation method comprises the following steps:
1. cleaning: donkey liver is subjected to stripping and slicing, cleaning removes muscle, removes clot, impregnates 5 hours in cold water (≤15 DEG C), remove raw meat,
It drains away the water, donkey liver is cut into fritter；Fruits and vegetables are selected, are cleaned, bad fruit is gone, peeling, deseeding, cuts fritter；Donkey liver is 20 weights
Measure part；
It is mixed 2. cutting: donkey liver is subjected to rubbing 5min, cheese is then added and cut mixing 7min, at donkey liver pure sauce, wherein doing
Junket is 8 parts by weight；Fruits and vegetables block progress vacuum is cut and mixes 5min, at fruit-and-vegetable puree, wherein various fruits and vegetables and parts by weight are as follows: carrot 12
Part, 14 parts of pumpkin, 13 parts of yellow maize, 13 parts of blueberry, vacuum state 0.08-0.09MPa；
3. mixing: carrying out donkey liver pure sauce and the fruit-and-vegetable puree to mix vacuum cutting and mix 10min, added by spraying in mixed process auxiliary
Material, auxiliary material and pure water mixed weight ratio are 1:5, the ingredient and parts by weight of auxiliary material are as follows: 3 parts of salt, 2 parts of white granulated sugar, and at donkey
Liver pat；
4. filling: the donkey liver pat vacuum filling mixed will be cut into vial, covered；
5. sterilizing and cooling: canned donkey liver pat is put into autoclave sterilization device and is sterilized, temperature 125
DEG C, time 50min is finished product donkey liver pat after cooling.
According to the donkey liver pat produced of embodiment 1, select 120 there is asthenopia, ophthalmodynia, photophobia, eye-blurred, do
The eye discomfort symptoms person such as puckery carries out human feeding trial, subject is equally divided into experimental group and control group, experimental group is put down
Daily ingestion of donkey liver pat 30g, remaining pantry and control group are almost the same.It continuously takes 6 months, cardinal symptom improves situation such as
Under:
Experimental result is shown, in terms of cardinal symptom improvement, test-meal group has notable difference, test-meal group compared with the control group
Subject's asthenopia, the dimness of vision, ophthalmodynia, photophobia, dry and astringent symptom improvement rate respectively reach 76.2%, 91.7%, 60%,
83.3%, 73.3%, improve significant.Illustrate that this donkey liver pat has the effect of eye-candy eyeshield.
A kind of eyeshield donkey liver pat of embodiment 2
The preparation method comprises the following steps:
1. cleaning: donkey liver is subjected to stripping and slicing, cleaning removes muscle, removes clot, impregnates 5 hours in cold water (≤15 DEG C), remove raw meat,
It drains away the water, donkey liver is cut into fritter；Fruits and vegetables are selected, are cleaned, bad fruit is gone, peeling, deseeding, cuts fritter；Donkey liver is 30 weights
Measure part；
It is mixed 2. cutting: donkey liver is subjected to rubbing 5min under vacuum state, then addition cheese vacuum, which is cut, mixes 5min, at donkey liver
Pure sauce, wherein cheese is 12 parts by weight；Fruits and vegetables block progress vacuum is cut and mixes 8min, at fruit-and-vegetable puree, wherein various fruits and vegetables ingredients and
Parts by weight are as follows: 9 parts of carrot, 16 parts of pumpkin, 12 parts of yellow maize, 14 parts of blueberry, vacuum state 0.08-0.09MPa；
3. mixing: carrying out donkey liver pure sauce and the fruit-and-vegetable puree to mix vacuum cutting and mix 6-10min, added by spraying in mixed process auxiliary
Material, auxiliary material and pure water mixed weight ratio are 1:5, adjunct ingredient and parts by weight are as follows: 2.5 parts of salt, 2 parts of white granulated sugar, and at donkey
Liver pat；
4. filling: the donkey liver pat vacuum filling mixed will be cut into vial, covered；
5. sterilizing and cooling: canned donkey liver pat is put into autoclave sterilization device and is sterilized, temperature 130
DEG C, time 40min is finished product donkey liver pat after cooling.
A kind of eyeshield donkey liver pat of embodiment 3
The preparation method comprises the following steps:
1. cleaning: donkey liver is subjected to stripping and slicing, cleaning removes muscle, removes clot, impregnates 5 hours in cold water (≤15 DEG C), remove raw meat,
It drains away the water, donkey liver is cut into fritter；Fruits and vegetables are selected, are cleaned, bad fruit is gone, peeling, deseeding, cuts fritter；Donkey liver is 42 weights
Measure part；
It is mixed 2. cutting: donkey liver is subjected to rubbing 2min under vacuum state, then addition cheese vacuum, which is cut, mixes 8min, at donkey liver
Pure sauce, wherein cheese is 14 parts by weight；Fruits and vegetables block progress vacuum is cut and mixes 10min, at fruit-and-vegetable puree, wherein various fruits and vegetables and weight
Part are as follows: 14 parts of carrot, 12 parts of pumpkin, 14 parts of yellow maize, 10 parts of blueberry, dummy status 0.08-0.09MPa；
3. mixing: carrying out donkey liver pure sauce and the fruit-and-vegetable puree to mix vacuum cutting and mix 10min, added by spraying in mixed process auxiliary
Material, auxiliary material and pure water mixed weight ratio are 1:5, adjunct ingredient and parts by weight are as follows: 3 parts of salt, 3 parts of white granulated sugar, and at donkey liver
Sauce；
4. filling: the donkey liver pat vacuum filling mixed will be cut into vial, covered；
5. sterilizing and cooling: canned donkey liver pat is put into autoclave sterilization device and is sterilized, temperature 128
DEG C, time 45min is finished product donkey liver pat after cooling.
In a kind of eyeshield donkey liver pat production technology, the vacuum of donkey meat, which is cut, is mixed as technology key rate-determining steps.Of the invention
Production technology is cut and is mixed using vacuum, compared to other grinding modes, vacuum, which is cut, mixes that good with sanitary condition, material heating is small, thin
The advantages of spending, improve the emulsifying effectiveness of meat products to the greatest extent, maintaining natural colored, the elasticity, yield rate of fillings.
Table 1 show vacuum and cuts the difference for mixing technique and Ordinary pulverization technique production donkey liver pat.
The different disintegrating process of table 1 influence donkey liver pat quality
| Grinding mode | Donkey liver pat quality |
| Vacuum, which is cut, mixes | Quality is fine and smooth, uniform, mouthfeel is smooth, lustrous surface. |
| Commonly smash | Quality is more coarse, there are hole, mouthfeels to show coarse, is faint in color. |
It cuts and mixes the time and cut the key control parameter mixed as vacuum, donkey liver pat quality is produced bigger effect.Suitable cuts
The time is mixed, is necessary for increase material fineness and quality, but cut and mix overlong time, is also easy to produce segregation phenomenon, reduces product
Quality.It in the process study of donkey liver pat, cuts for the vacuum of raw donkey liver early period and mixes the time and studied, difference is cut when mixing
Between on donkey liver pat quality influence be shown in Table 2.
The raw donkey liver vacuum of table 2, which is cut, mixes the time to the influence of donkey liver pat quality
| It cuts and mixes the time | Donkey liver pat quality |
| 0-2min | Quality is more coarse, mouthfeel has some setbacks, there are less holes |
| 2-5min | Quality is fine and smooth, uniform, mouthfeel is smooth, lustrous surface. |
| 5-15min | Quality is fine and smooth, uniformly, is also easy to produce segregation phenomenon. |
Sterilizing is the critical control point in process of producing product, this sterilization procedure selects parameter of going out are as follows: 121-130 DEG C, when
Between 40-50min, storage test is carried out to the donkey liver pat that produces in this parameter area, was once examined every 5 days.Table 3 is
Donkey liver pat inspection result.
3 donkey liver pat storage test result of table
| Time | Flavour | Color | Smell | Microbiological indicator |
| 5 | Well | It is glossy | With the peculiar fragrance of donkey liver pat | Without pathogenic bacteria, meet can business sterility requirements |
| 10 | Well | It is glossy | With the peculiar fragrance of donkey liver pat | Without pathogenic bacteria, meet can business sterility requirements |
| 15 | Well | It is glossy | With the peculiar fragrance of donkey liver pat | Without pathogenic bacteria, meet can business sterility requirements |
| 20 | Well | It is glossy | With the peculiar fragrance of donkey liver pat | Without pathogenic bacteria, meet can business sterility requirements |
| 25 | Well | It is glossy | With the peculiar fragrance of donkey liver pat | Without pathogenic bacteria, meet can business sterility requirements |
| 30 | Well | It is glossy | With the peculiar fragrance of donkey liver pat | Without pathogenic bacteria, meet can business sterility requirements |
| 35 | Well | It is glossy | With the peculiar fragrance of donkey liver pat | Without pathogenic bacteria, meet can business sterility requirements |
| 40 | Well | It is glossy | With the peculiar fragrance of donkey liver pat | Without pathogenic bacteria, meet can business sterility requirements |
A kind of eyeshield donkey liver pat of embodiment 4
The preparation method comprises the following steps:
1. cleaning: donkey liver is subjected to stripping and slicing, cleaning removes muscle, removes clot, impregnates 5 hours in cold water (≤15 DEG C), remove raw meat,
It drains away the water, donkey liver is cut into fritter；Fruits and vegetables are selected, are cleaned, bad fruit is gone, peeling, deseeding, cuts fritter；Donkey liver is 45 weights
Measure part；
It is mixed 2. cutting: donkey liver is subjected to rubbing 2min under vacuum state, then addition cheese vacuum, which is cut, mixes 8min, at donkey liver
Pure sauce, wherein cheese is 14 parts by weight；Fruits and vegetables block progress vacuum is cut and mixes 10min, at fruit-and-vegetable puree, wherein various fruits and vegetables ingredients and
Parts by weight are as follows: 14 parts of carrot, 12 parts of pumpkin, 14 parts of yellow maize, dummy status 0.08-0.09MPa；
3. mixing: carrying out donkey liver pure sauce and the fruit-and-vegetable puree to mix vacuum cutting and mix 10min, added by spraying in mixed process auxiliary
Material, auxiliary material and pure water mixed weight ratio are 1:5, adjunct ingredient and parts by weight are as follows: 3 parts of salt, 3 parts of white granulated sugar, and at donkey liver
Sauce；
4. filling: the donkey liver pat vacuum filling mixed will be cut into vial, covered；
5. sterilizing and cooling: canned donkey liver pat is put into autoclave sterilization device and is sterilized, temperature 128
DEG C, time 45min is finished product donkey liver pat after cooling.
Claims (10)
1. a kind of eyeshield donkey liver pat, it is characterised in that: raw material and parts by weight are as follows: 18-47 parts of donkey liver, 8-14 parts of cheese, fruit-and-vegetable puree
41-62 parts, 4-6 parts of auxiliary material.
2. eyeshield donkey liver pat as described in claim 1, it is characterised in that: various fruits and vegetables ingredients and parts by weight: carrot 9-
14 parts, and/or 12-16 parts of pumpkin, and/or 10-14 parts of yellow maize, and/or 10-18 parts of blueberry；Auxiliary material composition and parts by weight are as follows:
2-3 parts of salt, 2-3 parts of white granulated sugar.
3. the preparation method of breeding ass liver pat as claimed in claim 1 or 2, it is characterised in that: steps are as follows:
(1) it cleans: donkey liver being subjected to stripping and slicing, is impregnated in water；
(2) it cuts and mixes: donkey liver is rubbed, then addition cheese, which is cut, mixes, and at donkey liver pure sauce, fruits and vegetables cut to mix fruits and vegetables
Mud；
(3) it mixes: donkey liver pure sauce is mixed with fruit-and-vegetable puree, add auxiliary material, donkey liver pat is made；
(4) filling: it is filling to cut the donkey liver pat mixed, capping；
(5) it sterilizes and cooling: canned donkey liver pat is sterilized, be finished product after cooling.
4. the preparation method of breeding ass liver pat as claimed in claim 3, it is characterised in that: the step (1) by donkey liver into
Row stripping and slicing is impregnated in cold water, cold water temperature≤15 DEG C；The step (2) twists donkey liver under vacuum state
Broken, then addition cheese vacuum, which is cut, mixes；Fruits and vegetables block progress vacuum is cut and is mixed.
5. the preparation method of breeding ass liver pat as claimed in claim 4, it is characterised in that: vacuum shape in the step (2)
State is 0.08-0.09Mpa.
6. the preparation method of breeding ass liver pat as claimed in claim 4, it is characterised in that: the time of cold water soak is 5 hours.
7. the preparation method of breeding ass liver pat as claimed in claim 3, it is characterised in that: step (1) cleaning: donkey liver is carried out
Stripping and slicing, cleaning, removes muscle, removes clot, impregnate 5 hours in cold water, removes raw meat, drains away the water, donkey liver is cut fritter；Fruits and vegetables are chosen
It selects, clean, go bad fruit, peeling, deseeding, cut fritter.
8. the preparation method of breeding ass liver pat as claimed in claim 3, it is characterised in that: step (2) is by donkey liver in vacuum shape
Rubbing 2-5min is carried out under state, then addition cheese vacuum, which is cut, mixes 5-8min, and at donkey liver pure sauce, wherein cheese is 8-14 weight
Part；Fruits and vegetables block progress vacuum is cut and mixes 5-10min, at fruit-and-vegetable puree.
9. the preparation method of breeding ass liver pat as claimed in claim 3, it is characterised in that: step (3) is by donkey liver pure sauce and fruit
Vegetable mud carries out mixing vacuum and cuts and mix 6-10min, adds auxiliary material in mixed process by spraying, auxiliary material and pure water mixed weight ratio are
1:5, the ingredient and parts by weight of auxiliary material are as follows: 2-3 parts of salt, 2-3 parts of white granulated sugar, at donkey liver pat.
10. the preparation method of breeding ass liver pat as claimed in claim 3, it is characterised in that: step (4) is by canned donkey liver
Sauce is put into autoclave sterilization device and sterilizes, and 121-130 DEG C of temperature, time 40-50min, be finished product donkey after cooling
Liver pat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811486759.XA CN109430814A (en) | 2018-12-06 | 2018-12-06 | A kind of eyeshield donkey liver pat and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811486759.XA CN109430814A (en) | 2018-12-06 | 2018-12-06 | A kind of eyeshield donkey liver pat and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109430814A true CN109430814A (en) | 2019-03-08 |
Family
ID=65558225
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811486759.XA Pending CN109430814A (en) | 2018-12-06 | 2018-12-06 | A kind of eyeshield donkey liver pat and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109430814A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050002992A1 (en) * | 2003-06-17 | 2005-01-06 | Mccleary Edward Larry | Foods, beverages, condiments, spices and salad dressings with specialized supplements |
| CN102370180A (en) * | 2010-08-24 | 2012-03-14 | 蔡超先 | Eye-protecting pork liver sauce |
| CN104256518A (en) * | 2014-08-12 | 2015-01-07 | 陈国先 | Processing method of infant health-care goose liver paste |
| CN104544167A (en) * | 2014-12-19 | 2015-04-29 | 华南理工大学 | Pork liver paste and preparation method thereof |
-
2018
- 2018-12-06 CN CN201811486759.XA patent/CN109430814A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US20050002992A1 (en) * | 2003-06-17 | 2005-01-06 | Mccleary Edward Larry | Foods, beverages, condiments, spices and salad dressings with specialized supplements |
| CN102370180A (en) * | 2010-08-24 | 2012-03-14 | 蔡超先 | Eye-protecting pork liver sauce |
| CN104256518A (en) * | 2014-08-12 | 2015-01-07 | 陈国先 | Processing method of infant health-care goose liver paste |
| CN104544167A (en) * | 2014-12-19 | 2015-04-29 | 华南理工大学 | Pork liver paste and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102048201B (en) | Novel fruit and vegetable beverage | |
| KR100973343B1 (en) | Mixed tea composition having the improved taste, and preparation thereof | |
| CN102763847A (en) | Health-care food with function of relieving visual fatigue and preparation method thereof | |
| CN100574772C (en) | A kind of soft capsule that contains phylloxanthin and preparation method thereof | |
| JP2022531889A (en) | Herbal confectionery that protects the eyes and improves eyesight, containing nutrients for the crystalline lens and retinal photosensitive cells of the human eye. | |
| KR102049640B1 (en) | Ginger extract candy with Salicornia herbacea L. for Pregnant Women and peparation method threreof | |
| CN105767994A (en) | Aging preventing large cherry jam | |
| CN112450390A (en) | Fish sausage containing DHA microcapsules and preparation method thereof | |
| CN106983152A (en) | The jujube albumen powder and its processing method of a kind of benefiting qi and nourishing blood | |
| CN109430814A (en) | A kind of eyeshield donkey liver pat and preparation method thereof | |
| CN105580949A (en) | Eyesight protecting chocolate | |
| KR102660496B1 (en) | A method for manufacturing oyster soup with added Peucedanum japonicum Thunb, and oyster soup food | |
| CN108210640A (en) | Alleviation visual fatigue composition containing tea extract | |
| CN104323325A (en) | Man-made eggs with green shells and preparation method of man-made eggs | |
| JPH10158187A (en) | Medicine/food composition | |
| CN105192580A (en) | Compound nutritive powder containing black peanuts and preparation method thereof | |
| CN108354143A (en) | Composition for relieving asthenopia | |
| CN107821710A (en) | A kind of children special-purpose alleviates the blueberry compound compressed candy of visual fatigue | |
| KR102300136B1 (en) | Method for manufacturing a bean curd with improved nutritional, hygiene and storage properties, and a bean curd manufactured by this method | |
| KR102300145B1 (en) | Method for manufacturing a bean curd with improved nutritional, hygiene, hardness and storage properties, and a bean curd manufactured by this method | |
| CN114711375A (en) | Green tea bowl cake and preparation method thereof | |
| John et al. | Nutrition and dietetics | |
| CN101664169A (en) | Five-color viscera-nourishing brain-invigorating egg-meat-seafood pillows and method for making same | |
| CN106035613A (en) | Preparation method for beauty-maintaining and young-keeping canned yellow peaches | |
| CN104187929A (en) | Residual cucumber blended fruit juice and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| 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: 20190308 |
|
| RJ01 | Rejection of invention patent application after publication |