CN109511978A - A kind of production method of Gu method tanning flavor mesona - Google Patents
A kind of production method of Gu method tanning flavor mesona Download PDFInfo
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- CN109511978A CN109511978A CN201810730391.0A CN201810730391A CN109511978A CN 109511978 A CN109511978 A CN 109511978A CN 201810730391 A CN201810730391 A CN 201810730391A CN 109511978 A CN109511978 A CN 109511978A
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- mesona
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- 241001646834 Mesona Species 0.000 title claims abstract description 110
- 238000000034 method Methods 0.000 title claims abstract description 19
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 235000019634 flavors Nutrition 0.000 title claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 49
- 239000002002 slurry Substances 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 229910000831 Steel Inorganic materials 0.000 claims abstract description 18
- 239000010959 steel Substances 0.000 claims abstract description 18
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 5
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 5
- 238000002156 mixing Methods 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 4
- 238000009835 boiling Methods 0.000 claims description 8
- 238000005096 rolling process Methods 0.000 claims description 8
- 240000008042 Zea mays Species 0.000 claims description 7
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 7
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 7
- 235000005822 corn Nutrition 0.000 claims description 7
- 235000013312 flour Nutrition 0.000 claims description 7
- 238000007493 shaping process Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 5
- 235000013305 food Nutrition 0.000 claims description 4
- 235000015110 jellies Nutrition 0.000 claims description 4
- 239000008274 jelly Substances 0.000 claims description 4
- 239000002893 slag Substances 0.000 claims description 4
- 235000014347 soups Nutrition 0.000 claims description 4
- 238000003860 storage Methods 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 3
- 244000061456 Solanum tuberosum Species 0.000 claims description 3
- 235000002595 Solanum tuberosum Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 239000008120 corn starch Substances 0.000 claims description 3
- 229940099112 cornstarch Drugs 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000012907 honey Nutrition 0.000 claims description 3
- 230000003796 beauty Effects 0.000 claims description 2
- 238000000465 moulding Methods 0.000 claims description 2
- 239000000654 additive Substances 0.000 abstract description 3
- 230000000996 additive effect Effects 0.000 abstract description 3
- 230000015572 biosynthetic process Effects 0.000 description 2
- 229920000856 Amylose Polymers 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001646828 Platostoma chinense Species 0.000 description 1
- 238000007792 addition Methods 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 201000008482 osteoarthritis Diseases 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 230000002792 vascular Effects 0.000 description 1
- 210000003462 vein Anatomy 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 238000005303 weighing Methods 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of production methods of ancient method tanning flavor mesona, including, Step 1: fixture selects；Step 2: prepared by mesona juice；Step 3 is stirred, and moderate heat, which stirs, to be boiled；Step 4: small fire stewing, filtering；Step 5, slurry, which is stirred, boils；Step 6: being cooled and shaped；Step 7: refrigerator freezing；It is ready to cook the kitchenware that mesona is frozen, saucepan, steel basin, gauze, fine-structure mesh spoon, size measuring cup and title；In the step 2, by the dry soda for being added 0.06 jin of 1 jin of mesona, add 30 jin of water of proportion, and by with filtered through gauze mesona mixed liquor, tank is opened with can opener, mesona Normal juice is watered in the ratio of 1:4, choosing 1 jin of mesona juice adds 4 jin of water to be put into pot after mixing evenly, then in the ratio of 10:1, chooses 50 grams of white granulated sugar and saucepan is added simultaneously, it opens moderate heat and is ceaselessly stirred with spoon and boiled, any additive is not added in the invention, keeps flavor mesona taste more delicious, purer, shape is more diversified.
Description
Technical field
The present invention relates to the industrialized preparing process technical field of food, specially a kind of system of ancient method tanning flavor mesona
Make method.
Background technique
Mesona also known as Mesona chinensis Benth, Chinese mesona herb belong to annual herb perennial plant, and plantation in 1 year can be benefited for many years, Gao Keda
100 centimetres；Stem slightly purifies always just by thin pubescence and setula.Leaf is to life, long 2~15 millimeters of the petiole of tool；Blade is wealthy oval extremely
It is narrow oval, subcircular sometimes, long 2~5.5 centimetres or mistakes, two sides coat on arteries and veins below by pubescence or only is sometimes closely hairless.Autumn
It blooms at end.It is grown on Taiwan, Zhejiang, Jiangxi, Guangdong, West Guangxi is used for heatstroke, quenches one's thirst, vascular hypertension, muscle arthrosis pain more
Bitterly.The formation mechenism that mesona is frozen is mesona polysaccharide and amylose can form a kind of special network gel structure, and formation is coagulated
Glue mouthfeel is soft, tasty and refreshing, there is Q strength, is a kind of novel gelata, can be used for making the mesona such as with heat-clearing toxin-expelling functions and freezes
Equal health foods and various functional foods.
Currently, the way that domestic mesona is frozen, in order to improve working efficiency, while adding some additions of people in mesona juice
Agent makes its rapid shaping, and this additive is not only not suitable for people and eats, while can make the purity and taste bad of mesona jelly,
Therefore the production method for designing a kind of ancient method tanning flavor mesona is necessary.
Summary of the invention
The purpose of the present invention is to provide a kind of production methods of ancient method tanning flavor mesona, to solve above-mentioned background technique
The problem of middle proposition.
In order to solve the above technical problem, the present invention provides following technical solutions: a kind of system of Gu method tanning flavor mesona
Make method, including, Step 1: fixture selects；Step 2: prepared by mesona juice；Step 3 is stirred, and moderate heat, which stirs, to be boiled；Step
Four, small fire stewing, filtering；Step 5, slurry, which is stirred, boils；Step 6: being cooled and shaped；Step 7: refrigerator freezing；
In said step 1, it is ready to cook the kitchenware that mesona is frozen, saucepan, steel basin, gauze, fine-structure mesh spoon, size measuring cup
And title；
In the step 2, by the dry soda for being added 0.06 jin of 1 jin of mesona, add 30 jin of water of proportion, enter pot together and boil
4-6 hours；And by removing mesona slag with filtered through gauze mesona mixed liquor, guarantee the purity that mesona is frozen；
In the step 3, tank is opened with can opener, mesona Normal juice is watered in the ratio of 1:4, chooses 1 jin of mesona
Juice adds 4 jin of water to be put into pot after mixing evenly, then in the ratio of 10:1, choose 50 grams of white granulated sugar and saucepan is added simultaneously, opens
Fire is ceaselessly stirred with spoon and is boiled；
In the step 4, small fire can be converted into after rolling by, which boiling, continues to boil, the surface of the hot juice of mesona during stewing
The some offscums of exudation can be constantly gushed, can be thrown away with soup ladle skimming offscum gently, it is clean until removing it substantially；
It in the step 5, with potato Cornstarch or corn flour, is first weighed in the ratio of 100:1, then presses the ratio of 1:2
Example is watered, and is modulated into slurry, chooses 5 jin of hot mesona juice, is weighed 25 grams of corn flour, is then modulated into powder with 50 grams of water
Then slurry pours into slurry in hot mesona juice slowly；
In the step 6, steel basin is placed, well-done burning mesona is slowly poured into fine-structure mesh spoon, is run through thin
Skimming ladle is filtered in steel basin, and hot mesona juice passes through the combing of skimming ladle, and after cooling and shaping, mouthfeel can become more delicate and smooth,
And it is made into the g., jelly-like of bulk, facilitate storage；
In the step 7, the mesona juice being poured in steel basin or other containers is waited putting to slightly cool, can enter refrigerator freezing,
To deep colling freeze it is cool can take, fritter can be divided into before taking with fruit knife, and plus various ornaments such as honey, convenient for edible.
According to the above technical scheme, in the step 6, mesona jelly is easy to condense, and is poured into steel basin as early as possible after cooked.
According to the above technical scheme, in the step 5, slurry is poured into hot mesona juice, side bevelling quickly to stir, is made
Slurry is uniformly dissolved in mesona juice as early as possible, is then proceeded to ceaselessly stir and be boiled, and until boiling rolling, can be stopped working off the pot.
According to the above technical scheme, the water is filtered pure cold water.
According to the above technical scheme, the fine-structure mesh spoon is a kind of gauze component.
According to the above technical scheme, it in the step 6, can also be distributed into while hot by the filtered hot mesona juice of skimming ladle
In bowl, cup, disk or food die, is frozen with obtaining mesona of various shapes, can preferably cooperate the various of cuisines theme to make
Type, it is perfect to show cuisines art, show the cuisines magic power of mesona cooking.
Compared with prior art, the beneficial effects obtained by the present invention are as follows being: the invention does not add any additive, makes wind
Taste mesona taste is more delicious, purer, and shape is more diversified；It is poured into hot mesona juice by slurry, side bevelling fast
Speed agitation, dissolves in slurry uniformly in mesona juice as early as possible, so that the purity of flavor mesona is higher；Slowly by well-done burning mesona
It pours into fine-structure mesh spoon, is run through fine-structure mesh spoon and filters in steel basin, hot mesona juice passes through the combing of skimming ladle, after cooling and shaping, mouthfeel
It can become more delicate and smooth.
Detailed description of the invention
Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention
It applies example to be used to explain the present invention together, not be construed as limiting the invention.In the accompanying drawings:
Fig. 1 is overall flow schematic diagram of the invention；
Specific embodiment
Following will be combined with the drawings in the embodiments of the present invention, and technical solution in the embodiment of the present invention carries out clear, complete
Site preparation description, it is clear that described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.It is based on
Embodiment in the present invention, it is obtained by those of ordinary skill in the art without making creative efforts every other
Embodiment shall fall within the protection scope of the present invention.
Referring to Fig. 1, the present invention provides a kind of technical solution: a kind of production method of Gu method tanning flavor mesona, including,
Step 1: fixture selects；Step 2: prepared by mesona juice；Step 3 is stirred, and moderate heat, which stirs, to be boiled；Step 4: small fire stewing, mistake
Filter；Step 5, slurry, which is stirred, boils；Step 6: being cooled and shaped；Step 7: refrigerator freezing；
In step 1, it is ready to cook the kitchenware that mesona is frozen, saucepan, steel basin, gauze, fine-structure mesh spoon, size measuring cup and title；
In step 2, by the dry soda for being added 0.06 jin of 1 jin of mesona, adds 30 jin of water of proportion, enter pot together and boil 4-6
Hour；And by removing mesona slag with filtered through gauze mesona mixed liquor, guarantee the purity that mesona is frozen；
In step 3, tank is opened with can opener, mesona Normal juice is watered in the ratio of 1:4,1 jin of mesona juice is chosen and adds
4 jin of water are put into pot after mixing evenly, then in the ratio of 10:1, choose 50 grams of white granulated sugar and saucepan is added simultaneously, open moderate heat use
Spoon is ceaselessly stirred and is boiled；
In step 4, small fire can be converted into after rolling by, which boiling, continues to boil, and the surface of the hot juice of mesona can not during stewing
Disconnected gushes some offscums of exudation, can be thrown away with soup ladle skimming offscum gently, clean until removing it substantially；
In step 5, with potato Cornstarch or corn flour, first weighed in the ratio of 100:1, then converted in the ratio of 1:2
Water is modulated into slurry, chooses 5 jin of hot mesona juice, weighs 25 grams of corn flour, slurry is then modulated into 50 grams of water, so
Slurry is poured into hot mesona juice slowly afterwards；
In step 6, steel basin is placed, well-done burning mesona is slowly poured into fine-structure mesh spoon, fine-structure mesh spoon is run through
It filters in steel basin, hot mesona juice passes through the combing of skimming ladle, and after cooling and shaping, mouthfeel can become more delicate and smooth, and will
Its g., jelly-like for being made into bulk, facilitates storage；
In step 7, the mesona juice being poured in steel basin or other containers is waited putting to slightly cool, can enter refrigerator freezing, wait freeze
Freeze thoroughly it is cool can take, fritter can be divided into before taking with fruit knife, and plus various ornaments such as honey, convenient for edible.
According to the above technical scheme, in step 6, mesona jelly is easy to condense, and pours into steel basin, avoids as early as possible after cooked
Mesona is frozen, and inconvenience changes its shape.
According to the above technical scheme, in step 5, slurry is poured into hot mesona juice, side bevelling quickly to stir, is made slurry
It uniformly dissolves in mesona juice as early as possible, then proceedes to ceaselessly stir and boil, until boiling rolling, can stop working off the pot, convenient for slurry and heat
Mesona juice is warm as early as possible.
According to the above technical scheme, water is filtered pure cold water, is easy to use.
According to the above technical scheme, fine-structure mesh spoon is a kind of gauze component, convenient for filtering waste material.
According to the above technical scheme, in step 6, by the filtered hot mesona juice of skimming ladle can also be distributed into while hot bowl,
In cup, disk or food die, is frozen with obtaining mesona of various shapes, can preferably cooperate the various moulding of cuisines theme, it is complete
The performance cuisines art of beauty, shows the cuisines magic power of mesona cooking, convenient ornamental and edible convenient for being fabricated to different shaping.
Working principle: by the dry soda for being added 0.06 jin of 1 jin of mesona, adding 30 jin of water of proportion, and entering pot together, to boil 4-6 small
When；And by removing mesona slag with filtered through gauze mesona mixed liquor, guarantees the purity that mesona is frozen, is opened tank with can opener,
Mesona Normal juice is watered in the ratio of 1:4,1 jin of mesona juice is chosen and 4 jin of water is added to be put into pot after mixing evenly, then by 10:1's
Ratio chooses 50 grams of white granulated sugar and saucepan is added simultaneously, opens moderate heat and ceaselessly stirred with spoon and boiled, can be converted into small fire after boiling rolling
Continue to boil, the surface of the hot juice of mesona can constantly gush some offscums of exudation during stewing, can with soup ladle gently by offscum
It skims and throws away, it is clean until removing it substantially；The corn flour for weighing 25 grams, is then modulated into slurry, so with 50 grams of water
Slurry is poured into hot mesona juice slowly afterwards, slurry is poured into hot mesona juice, and side bevelling quickly to stir, and keeps slurry equal as early as possible
Even dissolves in mesona juice, then proceedes to ceaselessly stir and boil, and until boiling rolling, can stop working off the pot, convenient for slurry and hot mesona juice
It is warm as early as possible, well-done burning mesona is slowly poured into fine-structure mesh spoon, fine-structure mesh spoon is run through and filters in steel basin, hot mesona juice passes through
The combing of skimming ladle, after cooling and shaping, mouthfeel can become more delicate and smooth, and be made into the g., jelly-like of bulk, convenient
Storage.
Finally, it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify the technical solutions described in the foregoing embodiments or equivalent replacement of some of the technical features.
All within the spirits and principles of the present invention, any modification, equivalent replacement, improvement and so on should be included in of the invention
Within protection scope.
Claims (6)
1. a kind of production method of Gu method tanning flavor mesona, including, Step 1: fixture selects；Step 2: prepared by mesona juice；
Step 3 is stirred, and moderate heat, which stirs, to be boiled；Step 4: small fire stewing, filtering；Step 5, slurry, which is stirred, boils；Step 6: being cooled to
Type；Step 7: refrigerator freezing；It is characterized by:
In said step 1, it is ready to cook the kitchenware that mesona is frozen, saucepan, steel basin, gauze, fine-structure mesh spoon, size measuring cup and title；
In the step 2, by the dry soda for being added 0.06 jin of 1 jin of mesona, add 30 jin of water of proportion, entering pot together, to boil 4-6 small
When；And by removing mesona slag with filtered through gauze mesona mixed liquor, guarantee the purity that mesona is frozen；
In the step 3, tank is opened with can opener, mesona Normal juice is watered in the ratio of 1:4,1 jin of mesona juice is chosen and adds
4 jin of water are put into pot after mixing evenly, then in the ratio of 10:1, choose 50 grams of white granulated sugar and saucepan is added simultaneously, open moderate heat use
Spoon is ceaselessly stirred and is boiled；
In the step 4, small fire can be converted into after rolling by, which boiling, continues to boil, and the surface of the hot juice of mesona can not during stewing
Disconnected gushes some offscums of exudation, can be thrown away with soup ladle skimming offscum gently, clean until removing it substantially；
In the step 5, with potato Cornstarch or corn flour, first weighed in the ratio of 100:1, then converted in the ratio of 1:2
Water is modulated into slurry, chooses 5 jin of hot mesona juice, weighs 25 grams of corn flour, slurry is then modulated into 50 grams of water, so
Slurry is poured into hot mesona juice slowly afterwards；
In the step 6, steel basin is placed, well-done burning mesona is slowly poured into fine-structure mesh spoon, fine-structure mesh spoon is run through
It filters in steel basin, hot mesona juice passes through the combing of skimming ladle, and after cooling and shaping, mouthfeel can become more delicate and smooth, and will
Its g., jelly-like for being made into bulk, facilitates storage；
In the step 7, the mesona juice being poured in steel basin or other containers is waited putting to slightly cool, can enter refrigerator freezing, wait freeze
Freeze thoroughly it is cool can take, fritter can be divided into before taking with fruit knife, and plus various ornaments such as honey, convenient for edible.
2. a kind of production method of ancient method tanning flavor mesona according to claim 1, it is characterised in that: the step 6
In, mesona jelly is easy to condense, and is poured into steel basin as early as possible after cooked.
3. a kind of production method of ancient method tanning flavor mesona according to claim 1, it is characterised in that: the step 5
In, slurry is poured into hot mesona juice, and side bevelling quickly to stir, and is dissolved in slurry uniformly in mesona juice as early as possible, is then proceeded to
It ceaselessly stirs and boils, until boiling rolling, can stop working off the pot.
4. a kind of production method of ancient method tanning flavor mesona according to claim 1, it is characterised in that: the water was
Pure cold water after filter.
5. a kind of production method of ancient method tanning flavor mesona according to claim 1, it is characterised in that: the fine-structure mesh spoon
For a kind of gauze component.
6. a kind of production method of ancient method tanning flavor mesona according to claim 1, it is characterised in that: the step 6
In, it can also be distributed into while hot in bowl, cup, disk or food die by the filtered hot mesona juice of skimming ladle, to obtain various shape
Mesona freeze, can preferably cooperate the various moulding of cuisines theme, it is perfect to show cuisines art, show the beauty of mesona cooking
Eat magic power.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810730391.0A CN109511978A (en) | 2018-07-05 | 2018-07-05 | A kind of production method of Gu method tanning flavor mesona |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810730391.0A CN109511978A (en) | 2018-07-05 | 2018-07-05 | A kind of production method of Gu method tanning flavor mesona |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367301A (en) * | 2021-06-10 | 2021-09-10 | 徐州市汉元生物科技研究所 | Heat-resistant mesona chinensis benth jelly and preparation method thereof |
| CN113558204A (en) * | 2021-07-26 | 2021-10-29 | 广西灵山县宇峰保健食品有限公司 | Preparation method of mesona blume jelly, mesona blume jelly and crab roe rice eight-treasure porridge containing mesona blume jelly |
| CN114271493A (en) * | 2021-12-30 | 2022-04-05 | 广西灵山县宇峰保健食品有限公司 | Preparation method of lichee Mesona granular dessert |
-
2018
- 2018-07-05 CN CN201810730391.0A patent/CN109511978A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113367301A (en) * | 2021-06-10 | 2021-09-10 | 徐州市汉元生物科技研究所 | Heat-resistant mesona chinensis benth jelly and preparation method thereof |
| CN113558204A (en) * | 2021-07-26 | 2021-10-29 | 广西灵山县宇峰保健食品有限公司 | Preparation method of mesona blume jelly, mesona blume jelly and crab roe rice eight-treasure porridge containing mesona blume jelly |
| CN114271493A (en) * | 2021-12-30 | 2022-04-05 | 广西灵山县宇峰保健食品有限公司 | Preparation method of lichee Mesona granular dessert |
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Application publication date: 20190326 |