CN1332979A - Preserved osmanthus fregrans and preparation process thereof - Google Patents
Preserved osmanthus fregrans and preparation process thereof Download PDFInfo
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Abstract
The present invention relates to a "preserved osmanthus flower" and its production method, belonging to the field of soybean products technology in food industry. It is a novel osmanthus flower food made up by adopting specially-made soybean product as carrier and using Chinese speciality product osmanthus flower as flavouring material through a certain preparation process. Said invented product possesses rich nutrients and the health-care functions of fortifying spleen and increasing appetite, and is easy to carry about, and is a nutural viaticum with brisk taste.
Description
The invention belongs to food industry bean product industry technology field.
Sweet osmanthus is natural perfume material flowers and natural edible flowers, is the thematic raw material and the important component part of preserved osmanthus fregrans product.
" sweet osmanthus originates in China, is China's one big special product.As far back as the The Spring and Autumn Period, China working people makes wine with sweet osmanthus.In the wrong former in " Songs of the South nine songs ", the words and phrases of " establishing osmanthus wine green pepper slurry " are promptly arranged.Ming Dynasty's Li Shizhen (1518-1593 A.D.) is recorded and narrated in Compendium of Material Medica: " the hot temperature of Cistus is nontoxic ", " clothes of a specified duration are made light of one's life by commiting suicide not old, and the brilliance of looking unfamiliar is fawned on good normal as the boy ".These illustrate that all forefathers have recognized that early sweet osmanthus not only has edible and medical value, and have beauty treatment and health care concurrently, are applicable to many articles for use that conform with modern life demand such as making cosmetics and health products.
Analysis according to units such as Tsing-Hua University and Beijing Chemical Research Institute: contain necessary 8 seed amino acids and the various trace elements of human body such as 15 kinds of vitamin A, B, C, D, K etc. and tryptophan, lysine, methionine in the sweet osmanthus, nutritional labeling is abundant, can be rated as " king of all sorts of flowers nutrition ".Therefore, since the nineties, every year is held sweet osmanthus joint or sweet osmanthus meeting in several main sweet osmanthus place of production such as Xianning, Guilin, Hangzhou and Suzhou; Sweet osmanthus series of products newly developed are kind surplus in the of 50 nearly, and as wine fermented with osmanthus flower, osmanthus flower tea, sweet osmanthus is brilliant and be traditional products such as various dessert that raw material the is made various places of selling well all over the country with the sweet osmanthus, some is is also exported goods and earned foreign currency, and enjoys great prestige the international market, is subjected to broad masses' welcome deeply.The price of sweet osmanthus also increases substantially thereupon, the enthusiasm that has excited the peasant to plant sweet osmanthus in a large number thus.Meanwhile, the factory of various places are also newly-built a collection of processing sweet osmanthus, thus promoted rural town's prosperity of economy and development.”
" sweet osmanthus " Yang Kangmin, red legend river, 175 pages, 2000, Shanghai science tech publishing house.
" sweet osmanthus is lofty, chaste and undefiled, honor, close friend and lucky symbol.China people like sweet osmanthus very much.At present existing Suzhou, Hangzhou, Guilin, Xianning, bestow favour, more than ten cities such as Laohekou, Hefei, six peaces, Ma'an Mountain, Hanzhong, Nanyang, Lu Zhou, new capital are decided to be city flower to sweet osmanthus, it is colored that Guangxi Zhuang Autonomous Region also is decided to be district (province) to it.
Even to this day, many practical values of sweet osmanthus have obtained development and utilization.In industry such as food, spices, wine brewing and tea making, sweet osmanthus is a kind of important condiment, and its product enjoys high reputation in the international market.People utilize the batching of sweet osmanthus as cake, candy, preserved fruit, wine brewing and smoked tea, to improve the quality of these food.In addition, along with developing rapidly of China's perfume industry, sweet osmanthus becomes the important source material of cosmetics such as refining osmanthus concrete, sweet osmanthus perfumed soap, perfume again.Natural sweet osmanthus fragrance is pure and fresh unusually, can't manually synthesize so far, is known as " day perfume ", several in the international market and gold equivalence of its product osmanthus concrete.In recent years, China National Light Industrial Products Department as important spices kind, in the large tracts of land development of south 13 provinces (district), in a planned way enlarges the sweet osmanthus production base with sweet osmanthus, becomes the important social connections that the mountain area people shake off poverty and set out on the road to prosperity, and has received good economic benefit.”
" sweet osmanthus " Yang Kangmin, red legend river, the 7th page,, Shanghai science tech publishing house in 2000.
It is pure that the fragrance of sweet osmanthus is fresh and sweet, and many people like hearing the fragrance of sweet osmanthus, also likes to eat the food that sweet osmanthus is made.Just adopted bright sweet osmanthus down from the sweet osmanthus tree, can not be directly edible as spices, must pass through pickling of appropriate time, otherwise its bitter and puckery flavor, shortage fragrance.In the process of storage that salts down, contained tannin meeting decomposition and inversion, astringent taste are gradually separated down to disappearing in the bright sweet osmanthus.At this moment, the sweet osmanthus after the storage that salts down is a raw material of making preserved osmanthus fregrans.
The important place of production of sweet osmanthus and elect sweet osmanthus the place of city flower as mostly is famous scenery travelling famous scenic spot.All landscape gardens are classified sweet osmanthus as key seeds again and are extensively cultivated." favour watter milkwort root leaf or bark perfume (or spice) is when the moon over a fountain." as my Wuxi, local of tourist city in each gardens, also disposed many sweet osmanthus trees in order to afforest, beautify, the sweetening treatment environment.Look at scape whenever National Day, time in the mid-autumn, sweet osmanthus drifting fragrance, domestic and foreign tourists cloudlike reward osmanthus, for Xi Cheng has increased beautiful sight spot one.Each sweet osmanthus scenic spot of China also all is that sweet osmanthus is in full bloom at that time, and fragrance far overflows, the visitor has a tidal wave of, makes us relaxed and joyful.Along with Tourism development, the visitor of China and foreign countries is increasing.People come a ground, and total hope can be tasted characteristic food, and total hope can be with a little distinctive things to go back, and presenting friends, to warm friendship dark, allows everybody share the happy of tourism.I nourish the same feeling to this, so intelligence had been arranged when I am engaged in sweet osmanthus food and bean product production practices before this; A kind of sweet osmanthus food of novelty could have been created out! Repetition test, summary are until typing like this, a kind ofly adapt to the amusement and travel type, just what carries, has local characteristic, the natural fragrant flower typical local food preserved osmanthus fregrans that is suitable for presenting made, thus, it is the conviction because of oneself, for the needs that adapt to modern tourism are invented for purpose.
" dried meat " word of preserved osmanthus fregrans, " modern Chinese dictionary " lexical or textual analysis are 1. jerky: rabbit～| deer～.2. preserved fruit dried fruit: peach～| apricot～.Modern dried pork slice, dried beef is appearance in nearly three, 20 years.Color, smell, taste and shape and technological property with goods: preserved osmanthus fregrans morphological appearance, mouthfeel be good, fragrance spread that honey is tough, its mouthfeel is sustained as " jerky ", has only " dried meat " word just the properest.
Common existing sweet osmanthus food all is to be formed as wine fermented with osmanthus flower, osmanthus flower tea, sweet osmanthus moon cake, sweet osmanthus carp, sweet osmanthus perch, sweet osmanthus soft-shelled turtle etc. by sweet osmanthus and another kind or numerous food material combination, preserved osmanthus fregrans is characterized in that the existing general combination of different whats, it is that to adopt special bean product be carrier, and the novel sweet osmanthus food that is made through operations such as seasoning and seasonings with ginger, cooking wine, soy sauce, sucrose, salt, monosodium glutamate, honey and China special product sweet osmanthus.On material combination, certain breakthrough is arranged all on the functional effect: be that sweet osmanthus and special bean product carrier unite two into one, bring out the best in each other and just made preserved osmanthus fregrans food.
China is the native place of soybean, and bean product is China people's a traditional food, can be described as known by everybodyly, widely known, and it has risen extremely important important in the multiplying and living of the Chinese nation.The nutritionist thinks: soybean is one of important source of ideals of human being protein.
Following is content of the present invention, is the those of ordinary skill in affiliated food industry bean product industry technology field, can realize as long as possess good technique:
Technological process of the present invention:
High quality soybean → clean → soak: six hours summers, 12 hours spring and autumn, winter twenty four hours → mill soya-bean milk → boil soya-bean milk and add food defoamer → after taking the dish out of the pot soya-bean milk is mixed be cooled to 80 ℃～85 ℃ → make coagulating agent with gluconic acid lactone and order jellied bean curd → infantees top box → extrusion forming → and be immersed in the water and cut open into the bean curd slice of three millimeters thick → with sharp sword and cut with waveform flower cutter and grow up 35 millimeters bean curd slice with bean curd, wide 25 millimeters rectangular blocks → thumbnail is put into 160 ℃～180 ℃ edible oil cauldron is fried to dehydration, about pull → drain oil when crisp out and made the bean product carrier of preserved osmanthus fregrans → put it into again and fill ginger slice (cloth bag), cooking wine, soy sauce, sucrose, salt, seasoning in the pot of monosodium glutamate and certain amount of boiling water, with thumbnail do not have in the entry be boil 20 minutes → remove that pot cover draws that unnecessary water continues to heat so that moisture is evaporated to receipts do → to use the osmanthus honey of making by sweet osmanthus and honey to mix and stir to be in the same place → to put into micro-wave oven pasteurization → cooling → pack → finished product.
It is unprecedented that a special technology is arranged in the technology of the present invention: exactly bean curd being immersed in the bean curd slice that cuts open into 3 millimeters thick in the water with sharp sword, is tension force, buoyancy that has utilized water and the principle of oozing profit.
The prescription of preserved osmanthus fregrans (making finished product 3300 gram preserved osmanthus fregrans with 1000 gram soybean is unit of account):
Soybean 1000 grams, edible defoaming agent 3 grams,
Gluconic acid lactone 30 grams, soybean salad oil 400 grams,
Ginger 50 grams, cooking wine 50 grams,
Soy sauce 50 grams, sucrose 400 grams,
Salt 5 grams, monosodium glutamate 5 grams,
Concentrate honey 300 grams, sweet osmanthus 300 grams,
Boiling water is an amount of.
Cost compares with the output value: (producing 3300 gram preserved osmanthus fregrans with 1000 gram soybean is the cost of material of unit of account, calculates by the market present price)
Soybean (1000 gram) 2.60 circles, edible defoaming agent (3 gram) 0.03 circle,
Gluconic acid lactone (30 gram) 0.60 circle, soybean salad oil (400 gram) 2.40 circles,
Ginger (50 gram) 0.20 circle, cooking wine (50 gram) look is spent 0.12 circle,
Soy sauce (50 gram) 0.15 circle, sucrose (400 gram) 2.00 circles,
Salt (5 gram) 0.02 circle, monosodium glutamate (5 gram) 0.10 circle,
Concentrate honey (300 gram) 4.20 circles, sweet osmanthus (300 gram) 2.20 circles,
Boiling water is an amount of.
The cost of material subtotal: 14.62 circles,
Water, electricity, wage: 6.00 circles,
Packing: 3.00 circles,
1000 gram soybean produce cost of material position 23.62 circles that 3300 gram preserved osmanthus fregrans are unit of account.
1 kilogram of preserved osmanthus fregrans sale price is that 16.00 circles are that 3300 sales volumes that restrain preserved osmanthus fregrans are 52.80 circles.
Production and marketing is than=23.62 circles/52.80 circles=1: 2.23.
That the profile of preserved osmanthus fregrans can be made is rectangular, positive fragrant shape, parallelogram, rhombus or strip, and the profile difference its essence is identical.
The present invention finalized the design before 3 years, did not have similar product to sell on market through investigation.Under the modern packaging complete sets of Techniques, can make GENERAL TYPE, hard-cover type, gift type packing, untie packing, the health peg wood of configuration has stabbed preserved osmanthus fregrans and just can send in the mouth, and fragrant assails the nostrils, give birth suddenly delicious food, fully represented all good unique graceful bearing and the glamours of sweet osmanthus food shape good in color, smell and taste.Preserved osmanthus fregrans is owing to place in the atmosphere of fragrant honey, so safe long shelf-life, the following shelf-life of packages sealed can reach 1 year sterilizing.This helps covering market, sell well all over the country various places and foreign exchange earning; Europe, the United States, day all are food import big countries, and preserved osmanthus fregrans is bound to obtain consumers in general's welcome as the natural fragrant flower typical local food of special product of China; Wholefood is in the ascendant in the world today, and natural is exactly that nature exists, spontaneous.Be different from " manually " or " artificial ".Now high long nature, the requirement of back to nature has been worldwide irresistible trend." natural is exactly safe ", the idea of " natural is more safer than what manually synthesize at least " is deep-rooted.China Additive Production applicable industry association, the applied chemistry committee of Chinese Chemical Society united the developing policy of inscribing out " natural, nutrition, multi-functional " in 1992, become the dominant direction of China's current and expected future development.
It will be argued that and realize that best way of the present invention is that exploitation is used, the industrialization manufacturing is invested market with the product of high-quality.Have only weak product, do not have bearish market.The product of high-quality, fair and reasonable price are arranged, and the consumer is bound to welcome.At first holding gate of the quality monitoring aspect the manufacturing on raw material: enter sweet osmanthus and must go buying to the sweet osmanthus producing region, as long as fair and reasonable on the price, prestige is stressed in payment for goods, must have the sweet osmanthus of high-quality to deliver to one's home.Product yield height, quality delicacy that good soybean makes, good springiness, features good taste.It is good selecting bright in color, full seed, unabroken new soybean for use.Honey has multiplely according to dividing in the adolescence, and with fresh pure in well, the concentrated honey that GuanShengYuan, Shanghai head factory is produced, Baume 43.5 are spent, and quality is fine, and other raw materials all will be held gate of the quality monitoring.Next be exactly will be in strict accordance with technology and technical recipe production.The present invention is different from the place of prior art: manufacture common beancurd, the bean curd slice that cuts open into three millimeters thick with sharp sword in the bean curd immersion water be cut into the thumbnail of 35 millimeters long, 25 mm wides with waveform flower cutter as coagulating agent with gluconic acid lactone.Below all be to make the necessary technology of bean product carrier.
" δ-gluconic acid lactone (being called for short GDL) is a kind of novel acids coagulating agent.Originate from the U.S. and Japan, at present domestic existing manufacturer production.
δ-gluconic acid lactone is a kind of white crystals thing, and is soluble in water, can be decomposed into gradually after being dissolved in the water gluconic acid: accelerate at the next decomposition rate of the condition of heating, transformation is also fast during pH value.Add the ripe soya-bean milk of lactones, when the soya-bean milk temperature reached 60 ℃, soybean protein began to solidify, in the time of 80～90 ℃, and the protein gel retentiveness the best that is frozen into, the bean curd elasticity of making is big, and energetically, quality is lubricious tasty and refreshing.”
" bean product technology " Shi Yanguo, a jasmine, 187 pages, 1993, China Light Industry Press.
" making lactone bean curd " adopts new coagulant-δ-gluconic acid lactone to be made.This technology Japan use the earliest, also the most extensive.Entered since the eighties, this new technology has begun to use in China's bean product industry, especially promotes very fast in Shanghai and Zhejiang one band.Although the traditional water beans production technology of the production technology of making lactone bean curd and China has bigger difference, but with regard to the quality of its product, composition, the tender bean curd of producing with traditional handicraft almost has no difference, the soft beancurd that it is adopted new technology thus, new technology is produced.”
" bean product technology " Shi Yanguo, a jasmine, 225 pages, 1993, China Light Industry Press.
Making lactone bean curd has mechanization degree height, sanitary condition better, and product has advantages such as packing, because making lactone bean curd moisture content height and tender bean curd, sample of soft beancurd, function singleness, practicality have just had limitation.And use " lactones " to do that coagulating agent is made common beancurd and processed bean curd, effect is just very good, and have sweet-smelling, the diverse in function of soybean on the taste, make " making lactone bean curd " can be processed into the different shape bean curd dish different with taste.Also continue to use gypsum in the present domestic traditional soybean product production and bittern is made coagulating agent, with gypsum do coagulating agent unavoidably can be in bean curd remaining a spot of calcium sulfate, so goods all have certain bitter taste.Make coagulating agent with bittern, because marine pollution is more and more serious, the composition more complicated of bittern, the harmful substance in the seawater is concentrated in the bittern, can constitute harm to health.Gypsum and bittern are made coagulating agent some special function concerning the kind of some bean product, but with regard to " bean curd ", common beancurd and the processed bean curd made as coagulating agent with " lactones " are impayable.
The pulping process of doing in the production of coagulating agent making common beancurd with lactones is identical with existing technology, and the soya-bean milk ratio is 1: 10.Main points are will mix with wide spoon every now and then after ripe slurry takes the dish out of the pot to be cooled to 85～80 ℃ of some slurries.Per 1000 gram soybean are with 30 gram lactones, weigh up quantitatively in advance that to put bowl interior stand-by.Taking bowl, proficiency to take wide spoon to draw ripe slurry during the point slurry on the other hand pours in the bowl, the back be about to dash and the ripe slurry of ripe slurry impouring of lactones barrel in, can be even dash two, three times to bowl clean till, after then in ripe slurry bucket, mixing three, four times up and down with wide spoon, build insulation 25 minutes, this lactones point slurry, also make some brains in 1 minute time, to finish, build the insulation crouching brain of also applauding and be with 25 minutes to 30 minutes.Big as ripe slurry quantity, also can earlier whole " lactones " be poured in the ripe slurry of small part, the riper slurry of major part is poured in the fraction, stirring up and down with wide spoon subsequently gets final product for four, five times, and the time must finish in 60 seconds.Remaining broken brain infantees top box, press forming, to go out bag be the same with regard to having made processed bean curd with traditional operation.Flower is easy to operate as long as main points point is held in support in fact.Be to make the processed bean curd that coagulating agent is made with bean product carrier bean curd in the preserved osmanthus fregrans product of the present invention with " glucose lactones ".
It is preceding unexistent also having an autocratic technology in the manufacture method of the present invention, exactly bean curd is immersed in the bean curd slice that cuts open into 3 millimeters thick in the water with sharp sword, and this is tension force, buoyancy that utilizes water and the principle of oozing profit.Way is that bean curd is placed on the stainless steel flat plate by the leading screw lifting in the plastic-food Turnover Box of filled with water, dull and stereotyped by the leading screw handle to control every hoisting depth be 3 millimeters, be that available sharp blade cuts open into bean curd slice along place, case mouth location with bean curd.Again with bean curd slice and turning on all flaps, be cut into long 35 millimeters, wide 25 millimeters rectangular blocks with waveform flower cutter; Its way be with the waveform lace of 35 millimeters spacings arrange more cutter on bean curd slice vertically by cutting, and then with the waveform lace of 25 millimeters spacings arrange more cutter on bean curd slice laterally by cutting just to have become.Can make product that profile attractive in appearance is arranged with the cutting of waveform lace cutter.
Fried operation be with thumbnail put into 160 ℃～180 ℃ oil cauldron fried all crisp to dehydration, inside and outside, pull out when color is ecru drain all right.Main points are to use soybean salad oil, and oily temperature must support and be held between 160～180 ℃, are exactly oily temperature heat very likely.Hundred per cent heat is exactly to have emitted blue or green cigarette more than 240 ℃, and not only product is wanted burnt and stuck with paste, oil is also perishable, to healthy and environment is all unfavorable, is necessary to put a little cold oil on hand, and it is warm in time to regulate oil.After fried, former thumbnail has just been made special bean product carrier.That sweet osmanthus has been brought up it in the present invention? has still it selected sweet osmanthus? the two all is indispensable.The ripe effectively made bean product carrier of manufacture method of the present invention, its essence still is a kind of bean product form of novelty, its plasticity aspect reprocessing is very big: can make various sheet profiles, can also incorporate things of diverse nature various flavor types and odor type: natural flavouring odor types such as sour, sweet, numb, peppery and various compound flavor types and rose, lemon, peppermint, and can constantly create the new product of multiple function thus.
The seasoning operation is bean product to be put into the pot that fills ginger, cooking wine, soy sauce, sucrose, salt, monosodium glutamate and certain amount of boiling water transfer, do not have in the entry for well with goods, boil to boil after 20 minutes and draw superfluous water, continuing to heat, it is dried to make moisture be evaporated to receipts, and next pot of the unnecessary seasoning water of drawing can continue to feed in raw material and use.After seasoning, make goods that the sense of taste of sweet aquatic foods is arranged and make be with in gentle tough, mouthfeel good.
The blending operation be prepare osmanthus honey earlier, honey is delicious, fresh and sweet good to eat, select that smell is good for use, free from admixture, pure honey that transparency is good, honey is multiple unimportant because of the florescence difference has, and has become osmanthus honey as long as just mix and stir with sweet osmanthus.The goods that seasoning is good mix and stir together with osmanthus honey again, and this has just made the preserved osmanthus fregrans goods.It is with a long history that the edible fragrant flower of China is made food; " a fest to the eye ", " containing English mouth China ".It is exactly the Chinese idiom of the edible aspect of fragrant flower.
Last operation is with the preserved osmanthus fregrans goods, and putting into the micro-wave oven pasteurization, cooling off later packing has been exactly finished product.
After forming industrialization, do the Trinitarian marketing strategy of production, supply and sales well, make great efforts to improve quantity, quality and the output value of product.Observe laws and regulations such as country's industry and commerce, tax revenue, health.
Claims (2)
1. preserved osmanthus fregrans product: the total technical characterictic of preserved osmanthus fregrans product that the present invention's " preserved osmanthus fregrans and manufacture method thereof " is produced and existing sweet osmanthus food is all to be formed by sweet osmanthus and another kind or numerous food material combination, preserved osmanthus fregrans is characterized in that being different from existing general combination, it is that the special bean product of employing is a carrier, and use ginger, cooking wine, soy sauce, sucrose, salt, monosodium glutamate, honey and China special product sweet osmanthus are through seasoning, the novel sweet osmanthus food that operations such as blending are made, on material combination, functional effect all has certain breakthrough, the profile of preserved osmanthus fregrans product can be made rectangular, foursquare, rhombus or strip, band waveform lace and not with the waveform lace, though profile is different, its essence is identical.
2. manufacture method: the present invention's " preserved osmanthus fregrans and manufacture method thereof " belongs to food industry bean product industry technology field, its manufacture method and the total technical characterictic of prior art necessity are identical and can be common on the good technique, manufacture method of the present invention is characterized in that making coagulating agent with gluconic acid lactone makes common beancurd and processed bean curd, effect is fine, be better than prior art qualitatively and make the bean curd that coagulating agent is produced with gypsum and bittern, special tool soybean is aromatic on the taste, diverse in function, make " making lactone bean curd " can be processed into the different shape bean curd dish different with taste, it is preceding unexistent also having a special technology, exactly bean curd is immersed in the bean curd slice that cuts open into 3 millimeters thick in the water with scraper, this is the tension force that utilizes water, buoyancy and the principle of oozing profit, way is that processed bean curd is placed on the stainless steel flat plate by the leading screw lifting in the plastic box of filled with water, it is 3 millimeters that flat board is controlled every hoisting depth by the leading screw handle, it is the bean curd slice that available sharp blade cuts open into bean curd along place, case mouth location 3 millimeters thick, again the bean curd slice button is turned on all flaps and be cut into long 35 millimeters with waveform flower cutter, wide 25 millimeters long square blocks, its way be with the waveform of 35 millimeters spacings arrange more cutter on bean curd slice vertically by cutting, again with the waveform of 25 millimeters spacings arrange more cutter on bean curd slice laterally by cutting just to have become, the bean curd slice of waveform lace being put into the edible oil cauldron of 160～180C dashes fried to dehydration again, pull out when the inside and outside is crisp, drain oil and promptly made the bean product carrier of preserved osmanthus fregrans, the bean product carrier that this is special and China special product sweet osmanthus have just been made a kind of sweet osmanthus food preserved osmanthus fregrans of novelty through operations such as seasoning and adjusting incenses, the ripe effectively made bean product carrier of manufacture method of the present invention, its essence still is a kind of bean product form of novelty, and its plasticity aspect processing is very big; Can make various sheet profiles, can also incorporate things of diverse nature various flavor types and odor type constantly create the new product of multiple function thus.
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| CN01113747A CN1332979A (en) | 2001-07-05 | 2001-07-05 | Preserved osmanthus fregrans and preparation process thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100345500C (en) * | 2005-09-10 | 2007-10-31 | 江南大学 | Method for comprehensive utilization of fragrans by using special flavour improvement enzyme |
| CN101099565B (en) * | 2007-08-06 | 2010-12-22 | 北京便宜坊烤鸭集团有限公司 | Osmanthus flower sauce and preparing method thereof |
| CN103300331A (en) * | 2013-05-30 | 2013-09-18 | 俞定元 | Spicy and sweet and sour green apricot |
| CN105309939A (en) * | 2015-07-10 | 2016-02-10 | 陈艺炜 | Dried pork slices with sweet-osmanthus flavor and preparation method thereof |
-
2001
- 2001-07-05 CN CN01113747A patent/CN1332979A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100345500C (en) * | 2005-09-10 | 2007-10-31 | 江南大学 | Method for comprehensive utilization of fragrans by using special flavour improvement enzyme |
| CN101099565B (en) * | 2007-08-06 | 2010-12-22 | 北京便宜坊烤鸭集团有限公司 | Osmanthus flower sauce and preparing method thereof |
| CN103300331A (en) * | 2013-05-30 | 2013-09-18 | 俞定元 | Spicy and sweet and sour green apricot |
| CN105309939A (en) * | 2015-07-10 | 2016-02-10 | 陈艺炜 | Dried pork slices with sweet-osmanthus flavor and preparation method thereof |
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