CN1169471A - Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof - Google Patents
Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof Download PDFInfo
- Publication number
- CN1169471A CN1169471A CN 96108164 CN96108164A CN1169471A CN 1169471 A CN1169471 A CN 1169471A CN 96108164 CN96108164 CN 96108164 CN 96108164 A CN96108164 A CN 96108164A CN 1169471 A CN1169471 A CN 1169471A
- Authority
- CN
- China
- Prior art keywords
- vinegar
- selenium
- strontium
- health
- black
- 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.)
- Granted
Links
Landscapes
- Medicines Containing Plant Substances (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a selenium and strontium enriched health-care veingar made from wild buck wheat root, in which organic selenium content is up to 60-210 micro-grams/100ml and strontium content is up to 18-24 micro-grams/100ml. Said invented product is made up by using traditional solid-state three-step fermentation process for making Chinese shanxi aged vinegar. It is characterized by that the wild buckwheat root is crushed into gritty form, it uses aspergillus niger moldy bran as main saccharomyces, and as compared with correspondent product temp. made up by traditional processs, said invented product temp is reduced by 2-4 deg. C. Said invented health-care vinegar possesses obvious effect of preventing cancer and resisting cancer.
Description
The invention belongs to a kind of health vinegar and preparation method thereof, more specifically to a kind of selenium-strontium-rich black-buckwheat health-care vinegar and method for making thereof.
Application number is that to disclose a kind of be the nutrition and health protection vinegar and preparation method thereof of major ingredient with bitter buckwheat to the Chinese patent application of CN 92109127.3 (publication number CN 1082604A).This vinegar contains acetate, reducing sugar, amino acid, rutin, nicotinic acid and abundant trace element (calcium, iron, zinc, copper, phosphorus) etc., its technology is in 10-35 ℃ with major ingredient, auxiliary material, multiple bacterium, carried out raw material fermentation 15-30 days, carried out acetic fermentation 5-10 days in 35-80 ℃, all the other were in 60-95 ℃ of sealing ageing 10-40 days.The shortcoming of this vinegar is that the micro-kind of human body special requirement is few, content is few.Thereby nourishing function is poor, does not particularly have the cancer-resisting function.
The objective of the invention is to develop a kind of have powerful nourishing function, particularly have a selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof of anti-cancer, anti-cancer function.
The principal character of health vinegar of the present invention is also to be rich in selenium and strontium except the composition of common edible vinegar.
Selenium-strontium-rich black-buckwheat health-care vinegar of the present invention composed as follows:
Total acid (with acetometer) 5-6g/100mL
Fixed acid (in lactic acid) 1.2-1.5g/100ml
Reducing sugar (with glucose meter) 3-5.5g/100mL
It is characterized in that being rich in the trace element-selenium 60-210 μ g/100mL that belongs to Source of life, strontium 18-24 μ g/100mL and copper, iron, zinc, calcium, phosphorus, multivitamin etc., all the other are water.
The production technique of Black Radix Et Rhizoma Fagopyri Tatarici vinegar of the present invention is to use for reference the technological line that the traditional solid state process of Shanxi mature vinegar three is changed fermented soy basically.Now the feature with its traditional technology process and processing method of the present invention is summarized as follows:
1. raw material and proportioning
(1) raw material,
A. rich selenium Black Radix Et Rhizoma Fagopyri Tatarici: contain selenium 〉=30 μ g/100g, amino acid 〉=12%, VE 〉=2mg/100g, VPP 〉=4mg/100g, VP 〉=3mg/100g, starch＞68%, moisture＜14%.
B. contain the strontium mineral water,
Originate in Xi Luo town, Shouyang County, Shanxi Province.Strontium 1.25mg/L, metasilicic acid 25-26mg/L, free ca 45mg/L, magnesium 21.9mg/L, total hardness 11-14, salinity 462mg/L, pH=7.4-7.7 meets national GB8537-87 " natural mineral water " and GB5749-85 " drinking water sanitary standard ".
C. saccharification wheat bran:
Adopt aspergillus niger pure breed to cultivate preparation, substratum is selected buckwheat flour, the preparation of buckwheat bran for use.
D. Daqu
Be the abundantest sort of quyi of enzyme system, with barley and the preparation of wrist beans.
E. yeast
Adopt the purebred yeast of premium properties, for many generations enlarged culturing forms.
F. mother of vinegar
Adopt multiple good acetic bacteria to carry out the mixed fermentation preparation.
G. auxiliary material
Wheat bran, cavings, hay shell etc.
H. salt
Adopt sea salt
I. spices
Chinese prickly ash, star anise, cassia bark, cloves, galingal etc.
(2) proportioning (weight ratio)
Rich selenium Black Radix Et Rhizoma Fagopyri Tatarici 100 contains strontium mineral water 200-300
Daqu 15-30 wheat bran 20-40 yeast 5-10
White poor 100-200 wheat bran 60-80 cavings 80-100
2. processing step and feature thereof
Carry out saccharification and zymamsis → acetic fermentation → smoked vinegar → pouring vinegar → ageing → finished product packing after raw material pulverizing → material moistening → steaming material → cooling.
Its feature is as follows:
(1) Black Radix Et Rhizoma Fagopyri Tatarici is ground into rough grain shape, allocates auxiliary material in proportion into and make it loose, prevent heating, be bonded to piece after adding water;
(2) the saccharification song adopts aspergillus niger pure breed to cultivate based on the aspergillus niger wheat bran, and substratum is buckwheat flour, wheat bran, the curtain koji, and three tier structure is equipped with, natural ventilation.
(3) strict low temperature fermentation is not suffered a loss to guarantee nutrition, health care and medicinal component in the Black Radix Et Rhizoma Fagopyri Tatarici, and the product temperature of this technology is than low 2-4 ℃ of the corresponding product temperature in the traditional technology.
The special effect of health vinegar of the present invention is mainly derived from and is rich in selenium and two kinds of elements of strontium.Selenium is the trace element of the definite needed by human of United Nations's health organization, is the anti-cancer of the present unique identification of this tissue, anticancer element.Studies show that both at home and abroad human body has more than 40 kind of disease relevant with scarce selenium, United States Medicine the expert point out, an amount of selenium almost can prevent all cancerations.Selenium content is up to 60-210 μ g/100mL in the health vinegar of the present invention, and is the organoselenium that human body is easy to absorb, thereby provides a new way with tonic selenium for the mankind.Selenium except anti-cancer, anti-cancer function are arranged, immunologic function that can also the two-ways regulation human body, it is again good antioxidant, can stop harmful free radical chain reactions, and the people is prolonged life.
Strontium also is the necessary trace element of human body, also has antitumous effect, and it can promote bone injury healing, can alleviate the generation of hypertension and cerebrovascular disease.
Embodiment one
Proportioning raw materials is rich selenium Black Radix Et Rhizoma Fagopyri Tatarici 100Kg, wheat bran 100Kg, fresh white poor 100Kg, cavings 100Kg, wheat bran 42Kg, Daqu 20Kg, yeast 8Kg, salt 8Kg (winter)-10Kg (summer), spices 0.5Kg and contains strontium mineral water 240Kg.
After Black Radix Et Rhizoma Fagopyri Tatarici is ground into rough grain shape (80-100 order), with Black Radix Et Rhizoma Fagopyri Tatarici 100Kg and the poor 100Kg of new vinegar (moisture 60%, contain acetic acid) less than 0.02%, stir, pile Qiu Xingdui, material moistening in winter 10-12 hour, material moistening in summer 6-8 hour, steam material after the material moistening, add each 30Kg of cavings and wheat bran, mixing spreads one deck auxiliary material earlier in steamer, again the material limit Shanghai Automobile Factory limit layering behind the above-mentioned mixing is sprinkled in the steamer, steamed 30 minutes with very hot oven behind the vapour of garden, drench entry 15-30Kg, steamed again 1 hour, cease fire, stewing 6-7 hour, after material takes the dish out of the pot, add water in described ratio, make about its product temperature drop to 20 ℃, add wheat bran in described ratio, Daqu and yeast are made the wine unstrained spirits, go into cylinder from the grog unstrained spirits that takes the dish out of the pot, to in 1.5 hours, finish, form piece and living contaminants to prevent material; The wine unstrained spirits is gone into compacting, exhaust behind the cylinder, is added a cover.Zymamsis was finished through primary fermentation, Primary Fermentation and three steps of secondary fermentation, and key is control product temperature, and primary fermentation is controlled at 25-28 ℃, and Primary Fermentation is about 30 ℃, and secondary fermentation is reduced to 20 ℃ gradually, finishes in the about 7-8 of saccharification and zymamsis days; After vinegar unstrained spirits maturation goes out cylinder, add each 70Kg of wheat bran and cavings, mix and all go into cylinder, add three, four days vigorous vinegar unstrained spirits of 5% last batch fermentation in the middle part of going into cylinder vinegar unstrained spirits and ignite, carry out acetic fermentation, turn over unstrained spirits or inverted engine 1-2 time every day as bacterial classification, so that evenly fermentation, the heat radiation temperature control.Acetic fermentation also is divided into primary fermentation, Primary Fermentation and secondary fermentation three phases, and the primary fermentation stage is stirred less, and the product temperature control is about 36 ℃, 2 days time, main fermentation stage is controlled at 40-42 ℃, and time 7-8 days, secondary fermentation made product temperature drop to 36 ℃, analytical study, with till can not surveying ethanol content, afterwards, add salt 8-10Kg, mix thoroughly, placed 1-2 days.The acetic fermentation stage is altogether about 10 days, ripe vinegar unstrained spirits total acid content is 5.5%-6%, smoke unstrained spirits after the fermentation, generally smoked unstrained spirits amount is about the 40%-50% of ripe unstrained spirits, goes into smoke to add before the cylinder 0.2% spices of batch, the ground fire is smoked, the product temperature control is at 80-90 ℃, and steady fire is heated, and turns over unstrained spirits day by day, prevent burnt the paste, finish after 4-5 days.Afterwards, adopt three cover circulation methods to drench vinegar, the black vinegar unstrained spirits in smoked back of 40-50% places the black pond of drenching, and the light-coloured vinegar unstrained spirits of 50-60% places Bai Linchi, blocks to drench Chi Zui, soak the slaking light-coloured vinegar with the two pouring vinegar of producing the day before yesterday and drench light-coloured vinegar after 8-10 hour, insert in the pot drenching the light-coloured vinegar that, perfuming boils black the pouring in the pond of back adding and soaked 3-4 hour, begins to drench vinegar, the 100Kg raw material can get 450-500Kg and drench vinegar (former vinegar), and its acetic acid content is 6.5-7.5%.And then water with clear water and to drench the vinegar unstrained spirits, with till drenching the acetic acid in the most vinegar unstrained spirits, reclaim vinegar liquid and grade and deposit, two drench vinegar is used to soak light-coloured vinegar, and three drench vinegar drenches vinegar and uses for drenching two next time; Former vinegar is close to be stored in 6-12 month ageing in the cylinder.
Gained finished product vinegar is formed by the GB assay determination, and the result is as follows:
Selenium 210 μ g/100mL, strontium 24 μ g/100mL, total free aminoacids total amount 7048mg/L, zinc 17.4mg/L, copper 3.0mg/L, iron 0.36g/L, calcium 1.15g/L, phosphorus 1.8g/L, riboflavin 0.325mg/100mL, xitix 0.12mg/100mL, flavonoid 7.81mg/100mL.
Physics and chemistry and sanitary index by the GB assay determination are as follows:
Total acid (with acetometer) 7.4g/100mL, reducing sugar 5.7g/100mL, Aspergillus flavus is negative, total plate count＜10/mL, coliform＜3 100mL; Lead, arsenic, phenylformic acid etc. are all far below state health standards.
The contrast national standard shows: reached the requirement of national superfine vinegar.
Embodiment two
Proportioning raw materials: rich selenium Black Radix Et Rhizoma Fagopyri Tatarici 100Kg, wheat bran 60-80Kg, fresh white poor 100Kg, cavings 100Kg, wheat bran 30-38Kg, Daqu 10-15Kg, yeast 5Kg, salt 8Kg (winter)-10Kg (summer), spices 0.5Kg and contain strontium mineral water 240Kg.
The 100Kg raw material can be produced the former vinegar of 600Kg, and acetic acid content is 4.5-5.6%; Ageing 2-3 month.
Other processing steps and parameter are identical with embodiment 1.
Component by the GB assay determination is as follows:
Selenium 60 μ g/100mL, strontium 18.7 μ g/100mL, total free aminoacids total amount 7341mg/L, zinc 16.1mg/L, copper 1.6mg/L, manganese 28.0mg/L, iron 0.35g/L, calcium 0.95g/L, phosphorus 1.8g/L, riboflavin 0.318mg/100mL, xitix 0.1mg/100mL, flavonoid 6.026mg/100mL.
As follows by GB mensuration physics and chemistry and sanitary index:
Total acid (with acetometer) 6.9%, total reducing sugar 5.73%, reducing sugar 3.47%, proportion 1.078, aflatoxin B1 (mg/Kg)＜5,300/mL of total plate count, coliform＜3/100mL, plumbous, arsenic is lower than limits the quantity of, and does not have pathogenic bacterium and free mineral acid.
The contrast GB, above-mentioned whole indexs reach country-level vinegar standard.
Claims (4)
1. a selenium-strontium-rich black-buckwheat health-care vinegar is characterized in that containing selenium and the strontium that human body easily absorbs.
2. health vinegar as claimed in claim 1, it is characterized in that forming: total acid 5-6g/100mL by following component, fixed acid 1.2-1.5g/100mL, reducing sugar 3-5.5g/100ml, selenium 60-210 μ g/100mL, strontium 18-24 μ g/100mL, copper, iron, zinc, calcium, phosphorus, multivitamin etc., all the other are water.
3. preparation method who prepares the described health vinegar of claim 1, carry out saccharification and zymamsis → acetic fermentation → smoked vinegar → pouring vinegar → ageing → finished product packing after raw material pulverizing → material moistening → steaming material → cooling, it is characterized in that be that the raw material brew forms with rich selenium Black Radix Et Rhizoma Fagopyri Tatarici with containing the strontium mineral water.
4. method as claimed in claim 3 is characterized in that Black Radix Et Rhizoma Fagopyri Tatarici is ground into rough grain shape, and the saccharification song is based on the aspergillus niger wheat bran, and its brewing product temperature is compared with the corresponding product temperature of traditional technology, low 2-4 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96108164A CN1062597C (en) | 1996-06-28 | 1996-06-28 | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN96108164A CN1062597C (en) | 1996-06-28 | 1996-06-28 | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1169471A true CN1169471A (en) | 1998-01-07 |
| CN1062597C CN1062597C (en) | 2001-02-28 |
Family
ID=5119886
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN96108164A Expired - Fee Related CN1062597C (en) | 1996-06-28 | 1996-06-28 | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1062597C (en) |
Cited By (18)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101243874A (en) * | 2008-03-21 | 2008-08-20 | 王志亭 | Health care edible vinegar |
| CN1632098B (en) * | 2004-11-25 | 2010-09-08 | 吉林大学 | Vinegar containing organic selenium from aspergillus oryzae and method for preparing same |
| CN1632099B (en) * | 2004-11-25 | 2010-09-08 | 吉林大学 | Vinegar containing organic selenium from aspergillus niger and method for preparing same |
| CN101831377A (en) * | 2010-05-08 | 2010-09-15 | 山西紫林食品有限公司 | Method for preparing amino-enriched vinegar |
| CN1631244B (en) * | 2004-11-25 | 2010-11-03 | 吉林大学 | Organic selenium from aspergillus niger and preparation method thereof |
| CN102586072A (en) * | 2011-01-06 | 2012-07-18 | 赵继雄 | Technology for brewing nutritive tartary buckwheat vinegar |
| CN103173345A (en) * | 2013-04-18 | 2013-06-26 | 谢宁 | Cynomorium songaricum nutritive and health-care vinegar |
| CN103184135A (en) * | 2013-04-18 | 2013-07-03 | 谢宁 | Desert cistanche nutrition and health care vinegar |
| CN103409309A (en) * | 2013-05-19 | 2013-11-27 | 赫广才 | Production process of buckwheat iron selenium vinegar |
| CN104109622A (en) * | 2014-01-22 | 2014-10-22 | 湖北工业大学 | Preparation method of selenium-rich edible vinegar |
| CN104312895A (en) * | 2014-10-24 | 2015-01-28 | 三原县甘露池醋厂 | Fagopyrum tararicum vinegar and making method thereof |
| CN104450487A (en) * | 2014-12-05 | 2015-03-25 | 陕西科技大学 | Method for preparing buckwheat sprout vinegar |
| CN105039132A (en) * | 2015-09-23 | 2015-11-11 | 张水泉 | Sea-buckthorn vinegar preparing method |
| CN105462796A (en) * | 2015-11-24 | 2016-04-06 | 全椒井府富硒生态牧业有限公司 | Selenium-rich vinegar |
| CN105838572A (en) * | 2016-06-07 | 2016-08-10 | 王翠良 | Healthcare vinegar with black tartary buckwheat and method for preparing healthcare vinegar |
| CN107619770A (en) * | 2017-10-10 | 2018-01-23 | 德阳市荞老头食品有限公司 | A kind of buckwheat health-care vinegar fermentation technique |
| CN107929317A (en) * | 2017-11-28 | 2018-04-20 | 上海雷氧企业发展有限公司 | Transdermal absorption liquid and its preparation method and application |
| CN109517718A (en) * | 2018-10-11 | 2019-03-26 | 浙江工商大学 | A kind of processing method of auxotype black vinegar |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1055309C (en) * | 1992-08-06 | 2000-08-09 | 太原功能食品厂 | Health vinegar and production thereof |
-
1996
- 1996-06-28 CN CN96108164A patent/CN1062597C/en not_active Expired - Fee Related
Cited By (22)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1632098B (en) * | 2004-11-25 | 2010-09-08 | 吉林大学 | Vinegar containing organic selenium from aspergillus oryzae and method for preparing same |
| CN1632099B (en) * | 2004-11-25 | 2010-09-08 | 吉林大学 | Vinegar containing organic selenium from aspergillus niger and method for preparing same |
| CN1631244B (en) * | 2004-11-25 | 2010-11-03 | 吉林大学 | Organic selenium from aspergillus niger and preparation method thereof |
| CN101243874A (en) * | 2008-03-21 | 2008-08-20 | 王志亭 | Health care edible vinegar |
| CN101831377A (en) * | 2010-05-08 | 2010-09-15 | 山西紫林食品有限公司 | Method for preparing amino-enriched vinegar |
| CN102586072A (en) * | 2011-01-06 | 2012-07-18 | 赵继雄 | Technology for brewing nutritive tartary buckwheat vinegar |
| CN103184135B (en) * | 2013-04-18 | 2014-08-20 | 谢宁 | Desert cistanche nutrition and health care vinegar |
| CN103173345B (en) * | 2013-04-18 | 2014-07-23 | 谢宁 | Cynomorium songaricum nutritive and health-care vinegar |
| CN103173345A (en) * | 2013-04-18 | 2013-06-26 | 谢宁 | Cynomorium songaricum nutritive and health-care vinegar |
| CN103184135A (en) * | 2013-04-18 | 2013-07-03 | 谢宁 | Desert cistanche nutrition and health care vinegar |
| CN103409309A (en) * | 2013-05-19 | 2013-11-27 | 赫广才 | Production process of buckwheat iron selenium vinegar |
| CN104109622B (en) * | 2014-01-22 | 2017-01-18 | 湖北工业大学 | Preparation method of selenium-rich edible vinegar |
| CN104109622A (en) * | 2014-01-22 | 2014-10-22 | 湖北工业大学 | Preparation method of selenium-rich edible vinegar |
| CN104312895A (en) * | 2014-10-24 | 2015-01-28 | 三原县甘露池醋厂 | Fagopyrum tararicum vinegar and making method thereof |
| CN104450487A (en) * | 2014-12-05 | 2015-03-25 | 陕西科技大学 | Method for preparing buckwheat sprout vinegar |
| CN105039132A (en) * | 2015-09-23 | 2015-11-11 | 张水泉 | Sea-buckthorn vinegar preparing method |
| CN105462796A (en) * | 2015-11-24 | 2016-04-06 | 全椒井府富硒生态牧业有限公司 | Selenium-rich vinegar |
| CN105838572A (en) * | 2016-06-07 | 2016-08-10 | 王翠良 | Healthcare vinegar with black tartary buckwheat and method for preparing healthcare vinegar |
| CN107619770A (en) * | 2017-10-10 | 2018-01-23 | 德阳市荞老头食品有限公司 | A kind of buckwheat health-care vinegar fermentation technique |
| CN107619770B (en) * | 2017-10-10 | 2020-10-30 | 德阳市荞老头食品有限公司 | Brewing process of tartary buckwheat health vinegar |
| CN107929317A (en) * | 2017-11-28 | 2018-04-20 | 上海雷氧企业发展有限公司 | Transdermal absorption liquid and its preparation method and application |
| CN109517718A (en) * | 2018-10-11 | 2019-03-26 | 浙江工商大学 | A kind of processing method of auxotype black vinegar |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1062597C (en) | 2001-02-28 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN1062597C (en) | Selenium-strontium-rich black-buckwheat health-care vinegar and preparation method thereof | |
| CN101368189B (en) | Highland barley rice fermented with red yeast and method of producing the same | |
| CN1836564A (en) | Bamboo salt preparation method | |
| CN103031221B (en) | Method for processing health-care yellow rice wine added with lotus seed skin grinding powder | |
| CN102578370A (en) | Method for preparing biological feed by using cordyceps culture medium wastes as main raw materials | |
| CN106071890A (en) | A kind of Semen sojae atricolor, Semen Glycines natural solarization dew beans production method | |
| CN103740575A (en) | Preparation method for virgin pulp aromatic vinegar | |
| CN101550391B (en) | Method for producing smallanthus sonchifolius vinegar | |
| CN1449682A (en) | Black tartary buckwhent health-care sauce and preparation process thereof | |
| CN100384978C (en) | Naked oat health-care vinegar and its preparing process | |
| CN102080037B (en) | Selenium-enriched yeast and preparation method thereof | |
| CN103815409A (en) | Conditioning hypertension enzyme and preparation method thereof | |
| CN107384681A (en) | A kind of lotus seed wine and its manufacture craft | |
| CN1216978C (en) | Method for making natural functional beer and beverage | |
| CN1266264C (en) | Alimentative white spirit and its preparing technology | |
| CN1087677A (en) | The manufacture craft of jujube vinegar | |
| CN109370869A (en) | A kind of bitter buckwheat ethylic acid fermented beverage and preparation method thereof rich in flavones | |
| KR101245930B1 (en) | The manufacturing method of salicornia herbacea vinegar using unpolished rice | |
| CN1795757A (en) | Method for brewing soybean sauce | |
| KR101578664B1 (en) | Manufacturing method of Korea hot pepper paste Using Sap of Acer mono | |
| CN101348759B (en) | Preparation method of selenium-rich purple sweet potato health wine | |
| CN1283689A (en) | Process for preparing spirulina rice rinegar | |
| CN1255057C (en) | Method for processing alga | |
| CN112106882A (en) | Prawn feed additive beneficial to prawn intestinal health and preparation method thereof | |
| CN111676107A (en) | Red date and glutinous rice fermented wine and brewing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |