CN110637986A - 一种酶解法制备三公膏的工艺方法 - Google Patents
一种酶解法制备三公膏的工艺方法 Download PDFInfo
- Publication number
- CN110637986A CN110637986A CN201810674100.0A CN201810674100A CN110637986A CN 110637986 A CN110637986 A CN 110637986A CN 201810674100 A CN201810674100 A CN 201810674100A CN 110637986 A CN110637986 A CN 110637986A
- Authority
- CN
- China
- Prior art keywords
- paste
- sangong
- enzymolysis
- concentrating
- preparing
- 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
- 238000000034 method Methods 0.000 title claims abstract description 23
- 235000013372 meat Nutrition 0.000 claims abstract description 16
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 239000000047 product Substances 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 229940088598 enzyme Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 108090000526 Papain Proteins 0.000 claims description 4
- 239000004365 Protease Substances 0.000 claims description 4
- 102000004142 Trypsin Human genes 0.000 claims description 4
- 108090000631 Trypsin Proteins 0.000 claims description 4
- 229940055729 papain Drugs 0.000 claims description 4
- 235000019834 papain Nutrition 0.000 claims description 4
- 238000001694 spray drying Methods 0.000 claims description 4
- 239000012588 trypsin Substances 0.000 claims description 4
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000011435 rock Substances 0.000 claims description 3
- 239000013049 sediment Substances 0.000 claims description 3
- 235000000346 sugar Nutrition 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000002671 adjuvant Substances 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000021551 crystal sugar Nutrition 0.000 claims description 2
- 238000005520 cutting process Methods 0.000 claims description 2
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 239000000706 filtrate Substances 0.000 claims description 2
- 238000000227 grinding Methods 0.000 claims description 2
- 239000000413 hydrolysate Substances 0.000 claims description 2
- 238000002156 mixing Methods 0.000 claims description 2
- 239000000758 substrate Substances 0.000 claims description 2
- 210000001835 viscera Anatomy 0.000 claims description 2
- 229940036811 bone meal Drugs 0.000 claims 1
- 239000002374 bone meal Substances 0.000 claims 1
- 238000007796 conventional method Methods 0.000 claims 1
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 9
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 9
- 229920001184 polypeptide Polymers 0.000 abstract description 7
- 239000002994 raw material Substances 0.000 abstract description 4
- 230000008901 benefit Effects 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 239000012535 impurity Substances 0.000 abstract description 2
- 229940023462 paste product Drugs 0.000 abstract 1
- 239000002674 ointment Substances 0.000 description 23
- 241000282472 Canis lupus familiaris Species 0.000 description 10
- 230000000694 effects Effects 0.000 description 6
- 210000003734 kidney Anatomy 0.000 description 5
- 238000002360 preparation method Methods 0.000 description 5
- 238000002835 absorbance Methods 0.000 description 3
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 238000010792 warming Methods 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 230000000975 bioactive effect Effects 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 239000007787 solid Substances 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 108010010803 Gelatin Proteins 0.000 description 1
- GWNIGUKSRJBIHX-STQMWFEESA-N Gly-Tyr-Arg Chemical compound C1=CC(=CC=C1C[C@@H](C(=O)N[C@@H](CCCN=C(N)N)C(=O)O)NC(=O)CN)O GWNIGUKSRJBIHX-STQMWFEESA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- OHJMTUPIZMNBFR-UHFFFAOYSA-N biuret Chemical compound NC(=O)NC(N)=O OHJMTUPIZMNBFR-UHFFFAOYSA-N 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000008035 nerve activity Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001376 precipitating effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000012086 standard solution Substances 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- YNJBWRMUSHSURL-UHFFFAOYSA-N trichloroacetic acid Chemical compound OC(=O)C(Cl)(Cl)Cl YNJBWRMUSHSURL-UHFFFAOYSA-N 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/52—Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
- A23L13/74—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions using microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Microbiology (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种酶解法制备三公膏的工艺方法，主要是通过将三公原料（公羊、公狗和公鸡肉）高压蒸煮、酶解、离心去油除杂、浓缩收膏等工艺步骤制备三公膏。本方法的优点在于，显著缩短了生产时间，三公膏产品得率提高1.5倍，产品中多肽含量提高1倍，脂肪含量大幅降低，改善了口感，方便了延伸加工使用。
Description
技术领域
本发明涉及一种酶解法制备三公膏的工艺改进，属功能食品范畴。
背景技术
三公膏为海南极具黎族特色的保健食品，由海南本地成年健壮的公羊、公狗和公鸡三种雄性动物骨肉熬制而成，具有补血补气、温阳补肾、强身健体、促进生长发育等功效，有着几百年的悠久历史，深受海南民间欢迎，目前由三公膏为主要原料开发的三公酒已经在市场上销售。
羊肉性温，具有温里补血、壮肾阳作用，《本草纲目》记载：“羊肉能暖中补虚，补中益气，开胃健身，益肾气，养胆明目，治虚劳寒冷，五劳七伤”；狗肉性温，具有补气助阳作用，中医认为狗肉能温补脾胃、补肾助阳、壮力气、补血脉；鸡肉性微温，具有温里补气作用，中医认为，鸡肉味甘，能温中补脾，益气养血，补肾益精。现代医学理论认为，动物蛋白质中含有多种对人体健康有促进作用的生物活性肽，具有抗氧化性、抗血压升高、促进神经活性等多方面作用，大分子蛋白经人体胃肠消化降解后，释放小分子活性肽和氨基酸，易于人体吸收利用，发挥强身健体补益保健作用。
目前，三公膏在民间普遍采用传统熬制方法。流传至今的“三公膏”传统熬制工艺，通常将公羊、公狗、公鸡褪毛去内脏后用大锅连续不断熬制5天4夜收膏而成。依据传统工艺，通常50公斤左右的三公（公羊、公狗、公鸡）原料，熬制成膏后能得到1.5公斤左右成品。三公膏的传统熬煮工艺，不仅耗时长产率低，所得三公膏中脂肪含量也较高，易变质难保存。
本发明将通过酶解技术，改进传统熬煮工艺制备三公膏，优点在于产品生产周期显著缩短，得率大幅提高，其具活性的多肽含量可达40%，喷雾干燥的收膏方法可得到粉状分散固体，方便后续产品加工使用。从目前已公开的文献和专利来看，未发现与本发明相同的三公膏制备方法。
发明内容
本发明所需要解决的技术问题是，改进传统三公膏熬煮制备工艺，发明不仅提供一种三公膏的酶解制备方法，缩短制备时间，提高产率，而且所制备的三公膏营养保健价值更高、更易被人体吸收、改善口感。
本发明主要通过以下技术方案实现：
1、将健壮成年的公羊、公狗、公鸡，煺毛去内脏、剁碎成块状，按照公羊肉：公狗肉：公鸡肉质量比为2:2:1混合，加入3-5倍量左右水，高压锅（压力范围0.1～0.12Mpa，这时锅内温度120～125°C）内蒸煮至骨酥脆，一般耗时4～5h，容易地研磨或搅拌使骨肉成糊状；
2、将上述1所得糊状物，于45～55°C恒温，加入底物质量1%的双酶（木瓜蛋白酶：胰蛋白酶质量比3：1），双酶水解2～4h，酶解过程中适当搅拌，得酶解液；
3、将上述2所得酶解液500～800目过滤后，滤液4000rpm离心15分钟，若澄明度不够，可以再次离心，弃去上层油层和下层沉渣，得中间清液；
4、将上述3所得清液加热浓缩，收膏至稠膏，加入冰糖、黄酒等改善产品色泽、气味、口感、成型性等的辅料，继续搅拌浓缩至“挂旗”，出锅冷却凝固切块即得；或者加热浓缩至原体积1/4～1/3，加入冰糖、黄酒等改善产品色泽、气味、口感、成型性等的辅料，喷雾干燥即得。
所得三公膏产品可以是传统的膏体，类似阿胶样，保持原有使用习惯，也可以采用现代工艺制成分散的粉末样，便于后续加工使用。
下面是发明过程中的一些实验数据对本发明的支撑，但不作为对本发明的限制：
1、不同酶解时间的三公膏得率
根据发明方案，按比例称取四份等质量的公羊、公狗、公鸡肉，高压锅煮至骨酥脆后，搅拌成糊状，于50℃恒温，加入木瓜蛋白酶和胰蛋白酶双酶水解，四份试样分别酶解，酶解结束后，过滤离心，取中间层清液煮沸浓缩至稠膏，最后收膏即成，三公膏得率见表1：
表1 不同酶解时间的三公膏得率
| 酶解时间 | 2h | 2.5h | 3.0h | 3.5h |
| 公鸡肉（g） | 41.7 | 41.8 | 40.8 | 40.5 |
| 公羊肉（g） | 83.4 | 83.3 | 80.2 | 81.2 |
| 公狗肉（g） | 83.5 | 83.1 | 80.5 | 81.3 |
| 成膏重（g） | 21.4 | 26.2 | 32.3 | 31.3 |
| 三公膏得率（%） | 10.3 | 12.6 | 16.0 | 15.4 |
2、不同酶解时间的三公膏多肽含量
利用三氯乙酸沉淀样品中未酶解的大分子蛋白质，经离心分离后，在上清液中加入双缩脲试剂，于540nm处测定其吸光度值（A），根据标准曲线计算出样品中的多肽含量。用Gly～Gly～Tyr～Arg四肽标准品配制标准溶液，并绘制标准曲线。测定酶解2h、2.5h、3h、3.5h及传统熬制的三公膏样品吸光度并计算样品多肽含量，见表2。
表2 不同酶解时间的三公膏多肽含量
| 样品 | 传统三公膏 | 三公膏2h | 三公膏2.5h | 三公膏3h | 三公膏3.5h |
| 吸光度（A） | 0.439 | 0.513 | 1.105 | 1.487 | 1.236 |
| 多肽含量（%） | 11.90 | 13.91 | 29.99 | 40.36 | 33.55 |
具体实施方式
下面结合实施例对本发明做进一步的说明，但不作为对本发明的限制。
实施例1 按质量比2:2:1取三公原料（公羊、公狗及公鸡肉）共计10kg，洗净，剁成块状，加水30L，高压（压力0.1～0.12Mpa）蒸煮4小时后，搅拌使骨肉糜烂成糊状，置于50°C恒温，加入25g胰蛋白酶和75g木瓜蛋白酶，搅拌酶解3h。酶水解液过滤除去固形物，离心2次以脱脂（上层）除杂（沉渣），将中间层清液加热煮沸浓缩至约10L，加入适量冰糖、黄酒等辅料，喷雾干燥得1.4kg三公膏。
Claims (3)
1.一种酶解法制备三公膏的工艺方法，其特征在于通过以下步骤实现：
A、健壮成年的公羊、公狗、公鸡，煺毛去内脏、剁碎成块状，按照公羊：公狗：公鸡肉质量比2:2:1混合，加入3～5倍质量水，0.1～0.12Mpa压力锅内蒸煮至骨酥脆，研磨或搅拌使成骨粉肉靡糊状；
B、将上述A所得糊状物，于45～55°C恒温，加入底物质量1%的双酶（木瓜蛋白酶：胰蛋白酶质量比3：1），适当搅拌，双酶水解2～4h，得酶解液；
C、将上述B所得酶解液过滤，滤液离心，弃去上层油层和下层沉渣，得中间层清液；
D、将上述C所得中间层清液常规加热煮沸或减压浓缩，收膏即得。
2.权利要求1所述步骤D中，收膏可以采用传统方法：加热浓缩至稠膏，加入冰糖、黄酒等改善产品色泽、气味、口感、成型性等的辅料，继续浓缩至“挂旗”，出锅冷却凝固切块即得。
3.权利要求1所述步骤D中，收膏也可以采用现代方法：加热浓缩至原体积1/4～1/3，加入冰糖、黄酒等改善产品色泽、气味、口感、成型性等的辅料，喷雾干燥即得。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810674100.0A CN110637986A (zh) | 2018-06-27 | 2018-06-27 | 一种酶解法制备三公膏的工艺方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810674100.0A CN110637986A (zh) | 2018-06-27 | 2018-06-27 | 一种酶解法制备三公膏的工艺方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110637986A true CN110637986A (zh) | 2020-01-03 |
Family
ID=68988454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810674100.0A Pending CN110637986A (zh) | 2018-06-27 | 2018-06-27 | 一种酶解法制备三公膏的工艺方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110637986A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114190549A (zh) * | 2021-12-17 | 2022-03-18 | 卢运波 | 一种三公膏的制备方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366441A (zh) * | 2008-09-25 | 2009-02-18 | 华南理工大学 | 一种鸡蛋白粉及其制备方法 |
| CN103689522A (zh) * | 2013-12-10 | 2014-04-02 | 广东佳隆食品股份有限公司 | 一种极具鲜香味的鸡粉的制作工艺 |
| CN105077161A (zh) * | 2015-09-07 | 2015-11-25 | 山东天博食品配料有限公司 | 一种富含寡肽的鸡粉的制备方法和应用 |
-
2018
- 2018-06-27 CN CN201810674100.0A patent/CN110637986A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101366441A (zh) * | 2008-09-25 | 2009-02-18 | 华南理工大学 | 一种鸡蛋白粉及其制备方法 |
| CN103689522A (zh) * | 2013-12-10 | 2014-04-02 | 广东佳隆食品股份有限公司 | 一种极具鲜香味的鸡粉的制作工艺 |
| CN105077161A (zh) * | 2015-09-07 | 2015-11-25 | 山东天博食品配料有限公司 | 一种富含寡肽的鸡粉的制备方法和应用 |
Non-Patent Citations (2)
| Title |
|---|
| 尹礼国等: "鸡骨酶解物的制备与应用", 《中国调味品》 * |
| 李攀，等: "国际旅游岛下海南黎族养生保健文化发展研究", 《湖南税务高等专科学校学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114190549A (zh) * | 2021-12-17 | 2022-03-18 | 卢运波 | 一种三公膏的制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102559443B (zh) | 一种保健功能性海参黄酒 | |
| CN101810354B (zh) | 一种鳄鱼饮液及其生产工艺 | |
| CN103549112B (zh) | 一种桃仁蛋白粉的制备方法 | |
| CN102302195A (zh) | 一种鱼豆腐及其制作方法 | |
| CN102302197A (zh) | 一种鱼面条及其制作方法 | |
| CN107484984B (zh) | 一种富含海参活性多糖的刺参口服液及其制造方法 | |
| CN104171164A (zh) | 青稞红果茶 | |
| CN107361270A (zh) | 一种红枣酵素饮料的制备方法 | |
| CN103976205B (zh) | 一种改善内分泌的果冻及其制备方法 | |
| CN104664315A (zh) | 一种专用于烹调孕、产妇饮食的海鲜酱油的制备方法 | |
| CN1861778A (zh) | 一种甲鱼多肽酒的制作方法 | |
| CN110637986A (zh) | 一种酶解法制备三公膏的工艺方法 | |
| CN103555489A (zh) | 一种牛蒡酒的制作工艺 | |
| CN107361355A (zh) | 一种红枣酵素粉的制备方法 | |
| CN106307457A (zh) | 一种海鲜酱油及其酿造方法 | |
| CN105230799A (zh) | 枸杞保健豆腐及其制备方法 | |
| CN109730228A (zh) | 一种降血糖的固体饮料及其制备方法 | |
| CN104172397A (zh) | 一种海参天然植物发酵饮料的制备方法 | |
| CN114259012A (zh) | 一种胡杨碱配方面粉及其制备方法 | |
| CN106942652A (zh) | 一种可提高免疫力、增强抗病能力的养生食品 | |
| CN112841605A (zh) | 一种含有桃胶多糖的板栗鸡味酱及其制备方法 | |
| CN105385736A (zh) | 一种黄粉虫蛋白肽的制备工艺 | |
| CN109757705A (zh) | 一种去腥提鲜捞汁用酱油及其制备方法 | |
| CN104026357A (zh) | 一种易消化高蛋白猪饲料及其制备方法 | |
| CN108991311A (zh) | 一种双龙肽饮品及其制备方法 |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200103 |
|
| WD01 | Invention patent application deemed withdrawn after publication |