CN1653955A - Crab cream ginkgo sauce and preparation process thereof - Google Patents
Crab cream ginkgo sauce and preparation process thereof Download PDFInfo
- Publication number
- CN1653955A CN1653955A CNA2005100377013A CN200510037701A CN1653955A CN 1653955 A CN1653955 A CN 1653955A CN A2005100377013 A CNA2005100377013 A CN A2005100377013A CN 200510037701 A CN200510037701 A CN 200510037701A CN 1653955 A CN1653955 A CN 1653955A
- Authority
- CN
- China
- Prior art keywords
- boiling
- gingko
- minutes
- endure
- ginkgo
- 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
- 241000218628 Ginkgo Species 0.000 title claims abstract description 35
- 235000011201 Ginkgo Nutrition 0.000 title claims abstract description 35
- 235000008100 Ginkgo biloba Nutrition 0.000 title claims abstract description 35
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 239000006071 cream Substances 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract 2
- 244000068988 Glycine max Species 0.000 claims abstract description 19
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 19
- 244000194101 Ginkgo biloba Species 0.000 claims description 43
- 238000009835 boiling Methods 0.000 claims description 35
- 235000013305 food Nutrition 0.000 claims description 29
- 244000144725 Amygdalus communis Species 0.000 claims description 22
- 235000011437 Amygdalus communis Nutrition 0.000 claims description 22
- 235000020224 almond Nutrition 0.000 claims description 22
- 235000014571 nuts Nutrition 0.000 claims description 17
- 239000003921 oil Substances 0.000 claims description 16
- 235000019198 oils Nutrition 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 239000000203 mixture Substances 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 210000004907 gland Anatomy 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 9
- 239000011435 rock Substances 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- 241000234282 Allium Species 0.000 claims description 5
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 239000010647 garlic oil Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 2
- 244000071378 Viburnum opulus Species 0.000 claims 1
- 235000019013 Viburnum opulus Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000019640 taste Nutrition 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract description 2
- 206010012601 diabetes mellitus Diseases 0.000 abstract description 2
- 238000002560 therapeutic procedure Methods 0.000 abstract description 2
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract 1
- 208000006673 asthma Diseases 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000013402 health food Nutrition 0.000 abstract 1
- 238000003672 processing method Methods 0.000 abstract 1
- 230000002685 pulmonary effect Effects 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 description 11
- 230000001954 sterilising effect Effects 0.000 description 9
- 238000000034 method Methods 0.000 description 6
- 240000004160 Capsicum annuum Species 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 240000002234 Allium sativum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 2
- 229930006000 Sucrose Natural products 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 235000004611 garlic Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- YXHVCZZLWZYHSA-UHFFFAOYSA-N (Z)-6-[8-pentadecenyl]salicylic acid Natural products CCCCCCC=CCCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- YXHVCZZLWZYHSA-FPLPWBNLSA-N Ginkgoic acid Chemical compound CCCCCC\C=C/CCCCCCCC1=CC=CC(O)=C1C(O)=O YXHVCZZLWZYHSA-FPLPWBNLSA-N 0.000 description 1
- 206010020843 Hyperthermia Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- JZRWCGZRTZMZEH-UHFFFAOYSA-N Thiamine Natural products CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N JZRWCGZRTZMZEH-UHFFFAOYSA-N 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000011869 dried fruits Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000036031 hyperthermia Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- -1 sulphur ketone Chemical class 0.000 description 1
- 235000019157 thiamine Nutrition 0.000 description 1
- KYMBYSLLVAOCFI-UHFFFAOYSA-N thiamine Chemical compound CC1=C(CCO)SCN1CC1=CN=C(C)N=C1N KYMBYSLLVAOCFI-UHFFFAOYSA-N 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- 239000011721 thiamine Substances 0.000 description 1
- 235000020985 whole grains Nutrition 0.000 description 1
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
Crab cream ginkgo sauce and a preparation process thereof, relating to a deep processing method of ginkgo fruits. Is mainly prepared from ginkgo nuts, soybean paste and crab spawn oil through respective processing, mixing, stirring and decocting, and can be used as a high-grade nutritional health food, also can be directly eaten as a small dish in the morning and at night, and can be prepared into various fried, cooked and stewed dishes. It has rich nutrition, good taste, original flavor, and long shelf life. Has good dietetic therapy health-care effect on patients with hypertension, hyperlipidemia, diabetes, pulmonary asthma and the like.
Description
Technical field
The present invention relates to a kind of deep working method of ginkgo nut.
Background technology
Existing ginkgo nut processing is generally all made ginkgo crystalline substance, gingko seed beverage, gingko juice, ginkgo dried fruit etc. with ginkgo nut through hyperthermia drying, pulverizing, grinding, or is directly packed listing with ginkgo nut.Its weak point is: do not remove the ginkgo plumule, because plumule contains oxious components such as ginkgolic acid, gingko alcohol, easily poison in many foods back.In addition, behind high-temperature baking, not only can not save the genuineness of ginkgo nut from damage, and the nutrition of ginkgo nut is damaged.Ginkgo nut be cannot say for sure to deposit, and the trouble of shelling is edible inconvenient.
Summary of the invention
The objective of the invention is to overcome the shortcoming of prior art, a kind of long shelf-life, direct-edible, nutritious crab cream and gingko pulp are provided.
The present invention mainly is made up of ginkgo nut, soybean sauce, crab gland oil.Ginkgo nut accounts for 45～65% of total amount, and soybean sauce mud accounts for 15～45% of total amount, and crab gland oil accounts for 5～25% of total amount.
The nutrition that human bodies such as the ginkgo lactones that the protein that crab is rich in the present invention, calcium, phosphorus, iron, riboflavin, thiamine, niacin and ginkgo are rich in, ginkgo sulphur ketone need organically combines, and comprehensively the two press down fiery enriching yin, relieving cough and reducing sputum, relax the muscles and stimulate the blood circulation, pharmacological functions such as tonifying lung skin moisten, puckery able-bodied sun, form high-grade nutrient health care food.Product is inexpensive, and edible range is wide, be of high nutritive value, delicious flavour, genuineness, hygienic and convenient, storage life are long.
The present invention also provides the manufacture craft of two kinds of crab cream and gingko pulps.
A kind ofly be:
A, the food containing gingko almond that will peel off, remove the peel, reject plumule are put into the boiling of rock sugar water to ripe;
B, soybean sauce mud was put into the pressure cooker boiling 5～20 minutes, 100～120 ℃ of boiling temperatures;
C, will place temperature in 100～130 ℃ container, singly to endure 5～30 minutes through the soybean sauce mud after the boiling after, add food containing gingko almond through rock sugar poach bubble, under 80～120 ℃ of temperature, mix and endure 2～15 minutes;
D, under 80～120 ℃ of temperature, add crab gland oil, mix to mix again and endure 1～10 minute;
E, play pot, cool off, pack.
Another kind is:
A, the food containing gingko almond that will peel off, remove the peel, reject plumule are put into the clear water boiling to ripe, make the ginkgo puree then;
B, soybean sauce mud was put into the pressure cooker boiling 5～20 minutes, 100～120 ℃ of boiling temperatures;
C, will place temperature in 100～130 ℃ container, singly to endure 5～30 minutes through the soybean sauce mud after the boiling after, add the ginkgo puree, under 80～120 ℃ of temperature, mix and endure 2～15 minutes;
D, under 80～120 ℃ of temperature, add crab gland oil, mix to mix again and endure 1～10 minute;
E, play pot, cool off, pack.
Above-mentioned two kinds of methods difference is: a kind of the whole grain of food containing gingko almond is produced in the crab cream and gingko pulp, its appearance is good-looking.Another kind is made puree with food containing gingko almond and is produced in the crab cream and gingko pulp instant.
Two kinds of common advantages of method are: make simply, just use industrial mass production, not only can keep the original nutritive value of each composition, but also play the effect of mutual superposition.
The peeling of food containing gingko almond for convenience removes, removes plumule, avoids the nutrition of ginkgo nut to lose again, and the ginkgo nut of cleaning is peeled off, and gets food containing gingko almond and quick-boils in boiling water and boil 1～10 minute, takes out food containing gingko almond, peeling, rejects plumule.
For reducing the bitter taste of ginkgo nut, the rock sugar water of removing the peel, put into except that the food containing gingko almond behind the plumule 5～20% is extremely ripe through boiling in 5～10 minutes, soaked then 0.5～5 hour.
When enduring, puts into by soybean sauce mud list the pot that slips over oil, add a little ginger juice, green onion juice, garlic oil and proper amount of edible vegetable oil, the bottom of a pan was easily burnt when purpose was to prevent singly to endure, the ginger juice, green onion juice, the garlic oil that add, not only play the effect of sterilization, and make taste of food delicious, good to eat more.
Mix and also add a small amount of flavouring when enduring, not only strengthen the freshness of food, and can make the food of different taste,, make the sweet partially crab cream and gingko pulp of taste as sugaring by different flavouring; With chilli powder, make the peppery partially crab cream and gingko pulp of taste.
Specific embodiment
Example one:
Peel off after ginkgo nut cleaned in water and get benevolence, food containing gingko almond is put into boiled water pot quick-boil and boil 1～10 minute, remove pericarp, quick-boiling the time of boiling was the best with 2～5 minutes.Food containing gingko almond after will removing the peel again half-and-half cuts, and removes the ginkgo plumule.The food containing gingko almond of degerming put into 5～20% rock sugar water and boiled 2～20 minutes, the time of boiling was the best with 5～10 minutes.Boil the back and soak in rock sugar water again and pulled out standbyly in 0.5～5 hour, soak time was the best with 1～2 hour.
The 30kg soybean sauce is ground into sauce mud puts into pressure cooker, boiling is 5～20 minutes under 100～120 ℃ temperature, and boiling temperature is with 101～105 ℃, and the time was the best with 5～10 minutes.To put into the pot that slips over oil through the soybean sauce mud of boiling again, and add a little ginger juice, green onion juice, garlic wet goods and singly endured in 100～130 ℃ temperature 5～30 minutes, and singly endure temperature with 110～120 ℃, the time was the best with 10～20 minutes.In the process of singly enduring, divide to add an amount of edible vegetable oil in order to avoid endure Jiao for several times.Treat water evaporates in the pot after to a certain degree, add the standby food containing gingko almond 60kg that steeped through the rock sugar poach, suitable little fire is mixed in 80～120 ℃ temperature and is endured 2～15 minutes, mixes and endures temperature with 105～110 ℃, and the time was the best with 5～8 minutes.Add crab gland oil 5kg and condiment such as chilli powder or white sugar before playing pot, temperature is controlled between 80～120 ℃, mix to mix again and endure 1～10 minute, mix to mix and endure temperature with 100～105 ℃, the time was the best with 2～5 minutes.Put into clean vessel after playing pot, allow it cool off naturally in the time of 20～40 ℃, carry out packing.
If pack with bottle, the crab cream and gingko pulp of making is packed into through the clean packaging bottle of disinfection, add the edible vegetable oil (float over top) of one deck 2～3 millimeters thick again and carry out oil sealing through boiling, with building bottle cap after the high-temperature sterilization sterilization, carry out a high-temperature sterilization sterilization at last again, the bottleneck envelope is moulded, and obtains product through after the assay was approved, and is stored refrigerated.
Example two:
Peel off after ginkgo nut cleaned in water and get benevolence, food containing gingko almond is put into boiled water pot quick-boil and boil 1～10 minute, remove pericarp, quick-boiling the time of boiling was the best with 2～5 minutes.Food containing gingko almond after will removing the peel again half-and-half cuts, and removes the ginkgo plumule.The food containing gingko almond of degerming is put into clear water boiled 2～20 minutes, the time of boiling was the best with 5～10 minutes, pulled out, and it is standby to make the ginkgo puree.
The 45kg soybean sauce is ground into sauce mud puts into pressure cooker, boiling is 5～20 minutes under 100～120 ℃ temperature, and boiling temperature is with 101～105 ℃, and the time was the best with 5～10 minutes.To put into the pot that slips over oil through the soybean sauce mud of boiling again, and add a little ginger juice, green onion juice, garlic wet goods and singly endured in 100～130 ℃ temperature 5～30 minutes, and singly endure temperature with 110～120 ℃, the time was the best with 10～20 minutes.In the process of singly enduring, divide to add an amount of edible vegetable oil in order to avoid endure Jiao for several times.Treat that water evaporates in the pot after to a certain degree, adds standby ginkgo puree 45kg, suitable little fire is mixed in 80～120 ℃ temperature and is endured 2～15 minutes, mixes and endures temperature with 105～110 ℃, and the time was the best with 5～8 minutes.Add crab gland oil 5kg and condiment such as chilli powder or white sugar before playing pot, temperature is controlled between 80～120 ℃, mix to mix again and endure 1～10 minute, mix to mix and endure temperature with 100～105 ℃, the time was the best with 2～5 minutes.Put into clean vessel after playing pot, allow it cool off naturally in the time of 20～40 ℃, carry out packing.
If pack with bottle, the crab cream and gingko pulp of making is packed into through the clean packaging bottle of disinfection, add the edible vegetable oil (float over top) of one deck 2～3 millimeters thick again and carry out oil sealing through boiling, with building bottle cap after the high-temperature sterilization sterilization, carry out a high-temperature sterilization sterilization at last again, the bottleneck envelope is moulded, and obtains product through after the assay was approved, and is stored refrigerated.
Crab cream and gingko pulp with said method is made as high-grade nutrient health care food, can be used as the morning and evening pickles and directly eats, and also can prepare various stir-frys, burning, pot dish.Nutritious, delicious flavour, genuineness, the storage life is long.Hypertension, high fat of blood, diabetes, lung qi such as are breathed heavily at the patient food therapy health effect is preferably arranged.
Claims (8)
1, crab cream and gingko pulp is characterized in that mainly being made up of ginkgo nut, soybean sauce, crab gland oil.
2, according to the described crab cream and gingko pulp of claim 1, it is characterized in that ginkgo nut accounts for 45～65% of total amount, soybean sauce mud accounts for 15～45% of total amount, and crab gland oil accounts for 5～25% of total amount.
3, the manufacture craft of crab cream and gingko pulp is characterized in that mainly may further comprise the steps:
A, the food containing gingko almond that will peel off, remove the peel, reject plumule are put into the boiling of rock sugar water to ripe;
B, soybean sauce mud was put into the pressure cooker boiling 5～20 minutes, 100～120 ℃ of boiling temperatures;
C, will place temperature in 100～130 ℃ container, singly to endure 5～30 minutes through the soybean sauce mud after the boiling after, add food containing gingko almond through rock sugar poach bubble, under 80～120 ℃ of temperature, mix and endure 2～15 minutes;
D, under 80～120 ℃ of temperature, add crab gland oil, mix to mix again and endure 1～10 minute;
E, play pot, cool off, pack.
4, the manufacture craft of crab cream and gingko pulp is characterized in that mainly may further comprise the steps:
A, the food containing gingko almond that will peel off, remove the peel, reject plumule are put into the clear water boiling to ripe, make the ginkgo puree then;
B, soybean sauce mud was put into the pressure cooker boiling 5～20 minutes, 100～120 ℃ of boiling temperatures;
C, will place temperature in 100～130 ℃ container, singly to endure 5～30 minutes through the soybean sauce mud after the boiling after, add the ginkgo puree, under 80～120 ℃ of temperature, mix and endure 2～15 minutes;
D, under 80～120 ℃ of temperature, add crab gland oil, mix to mix again and endure 1～10 minute;
E, play pot, cool off, pack.
5, according to the manufacture craft of claim 3 or 4 described crab cream and gingko pulps, it is characterized in that in step a, the ginkgo nut of cleaning is peeled off, get food containing gingko almond and in boiling water, quick-boil and boil 1～10 minute, take out food containing gingko almond, peeling, reject plumule.
6, according to the manufacture craft of the described crab cream and gingko pulp of claim 3, it is characterized in that in step a, with the food containing gingko almond of peeling off, remove the peel, rejecting plumule put into concentration be the boiling of 5～20% rock sugar water elder generation to ripe, soaked then 0.5～5 hour.
7, according to the manufacture craft of claim 3 or 4 described crab cream and gingko pulps, it is characterized in that in step c, the soybean sauce mud after boiling is put into the pot that slips over oil, add a little ginger juice, green onion juice, garlic oil and proper amount of edible vegetable oil list and endure.
8, according to the manufacture craft of claim 3 or 4 described crab cream and gingko pulps, it is characterized in that in steps d, mix and also add a small amount of flavouring when enduring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100377013A CN1314354C (en) | 2005-01-28 | 2005-01-28 | Crab cream ginkgo sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB2005100377013A CN1314354C (en) | 2005-01-28 | 2005-01-28 | Crab cream ginkgo sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1653955A true CN1653955A (en) | 2005-08-17 |
| CN1314354C CN1314354C (en) | 2007-05-09 |
Family
ID=34894380
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB2005100377013A Expired - Fee Related CN1314354C (en) | 2005-01-28 | 2005-01-28 | Crab cream ginkgo sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1314354C (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150899A (en) * | 2011-03-23 | 2011-08-17 | 江苏畜牧兽医职业技术学院 | Method for processing gingko noodle sauce |
| CN101305777B (en) * | 2007-05-14 | 2011-11-30 | 徐州市德启果酱有限责任公司 | Gingko pulp paste |
| CN101574135B (en) * | 2009-05-18 | 2013-03-20 | 周鹏飞 | Crab spawn chili sauce |
| CN105360759A (en) * | 2014-08-26 | 2016-03-02 | 贵州雷之源生态农业开发有限公司 | Method for making crab spawn cooked with Chinese chives |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1089217C (en) * | 1997-03-06 | 2002-08-21 | 王福寿 | Compounded natural plant paste and producing method therefor |
| CN1568791A (en) * | 2003-07-21 | 2005-01-26 | 周婧 | Production method of crab cream paste |
-
2005
- 2005-01-28 CN CNB2005100377013A patent/CN1314354C/en not_active Expired - Fee Related
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101305777B (en) * | 2007-05-14 | 2011-11-30 | 徐州市德启果酱有限责任公司 | Gingko pulp paste |
| CN101574135B (en) * | 2009-05-18 | 2013-03-20 | 周鹏飞 | Crab spawn chili sauce |
| CN102150899A (en) * | 2011-03-23 | 2011-08-17 | 江苏畜牧兽医职业技术学院 | Method for processing gingko noodle sauce |
| CN105360759A (en) * | 2014-08-26 | 2016-03-02 | 贵州雷之源生态农业开发有限公司 | Method for making crab spawn cooked with Chinese chives |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1314354C (en) | 2007-05-09 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106616616A (en) | Making method of oil cooked chili and product | |
| KR20200018181A (en) | Fish products with dietary fiber and manufacturing method thereof | |
| CN1456091A (en) | Active nuts and fruit and vegetable jam (paste) series and production thereof | |
| CN1320092C (en) | Ginkgo wine and brewage thereof | |
| KR20200016153A (en) | Bread with dietary fiber and manufacturing method of noodles using the same | |
| CN105379813A (en) | Guangdong amorphophallus albus and blueberry stuffed mooncakes | |
| KR101121738B1 (en) | A method of preparing kimchi | |
| CN1314354C (en) | Crab cream ginkgo sauce and preparation method thereof | |
| CN103919185A (en) | Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste | |
| Belleme et al. | Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being | |
| KR100843296B1 (en) | Yagkwa with fermented soybean and process of the same | |
| KR102604235B1 (en) | Corn pizza and manufacturing method of the same | |
| KR102300693B1 (en) | Garlic bread manufacturing method and garlic bread using the same | |
| Cowan | What to Eat, and How to Cook it | |
| Cohen et al. | Raw Food for Everyone: Essential Techniques and 300 Simple-to-Sophisticated Recipes: A Cookbook | |
| CN1736264A (en) | Preparation process of dry mulberry and purpose thereof | |
| KR101663459B1 (en) | A radish kimchi for children and the manufacturing method | |
| KR102446382B1 (en) | Pumpkin bakery and manufacturing method of the same | |
| CN108576148A (en) | A kind of anti-diabetic mung bean cake and preparation method thereof | |
| KR20200086819A (en) | Method for manufacturing grape leaves kimchi using grape juice and grape leaves manufactured by the same | |
| KR102547623B1 (en) | Laver snack with marigold and manufacturing method of the same | |
| KR102510716B1 (en) | Manufacturing method of jam using onion and onion jam thereof | |
| KR102406938B1 (en) | Sujebi using native grass and method for manufacturing the same | |
| CN106261792A (en) | The manufacture method in Pericarpium Zanthoxyli mutton chop face | |
| KR20080068627A (en) | Spices comprising for noodles with assorted mixtures |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20070509 Termination date: 20100301 |