KR20160057857A - Manufacturing method of natural seasoning mixed dendropanax morbiferus powder - Google Patents
Manufacturing method of natural seasoning mixed dendropanax morbiferus powder Download PDFInfo
- Publication number
- KR20160057857A KR20160057857A KR1020140159007A KR20140159007A KR20160057857A KR 20160057857 A KR20160057857 A KR 20160057857A KR 1020140159007 A KR1020140159007 A KR 1020140159007A KR 20140159007 A KR20140159007 A KR 20140159007A KR 20160057857 A KR20160057857 A KR 20160057857A
- Authority
- KR
- South Korea
- Prior art keywords
- powder
- additive
- additives
- bark
- natural seasoning
- Prior art date
Links
Images
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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
More particularly, the present invention relates to a method for producing natural seasoning mixed with yellow crumb powder, and more particularly, to a method for producing natural seasoning mixed with yellow crumb powder, which is free from preservatives or artificial pigments compared to conventional seasoning, The present invention also relates to a method for producing natural seasoning mixed with yellow crumb powder which is improved in taste, flavor, nutrition and the like as well as being able to exert a health promoting effect already known by the efficacy of Huangchu tree.
The present invention relates to a method for preparing a papaya leaf, which comprises washing a leaf and a bark of a perennial tree with water for two or three times to remove foreign matter and water, An additive cleaning step of preparing and cleaning with additives such as vegetables and fruits, nuts, fish, meat, and kelp; A high temperature drying step in which the leaf and bark of Huchilchia tree obtained in the step of screening the yellowing and the additives obtained in the additive washing step are each housed in a dryer and dried at a temperature of 75 to 90 ° C for 4 to 8 hours; A step of pulverizing the leaves and the bark of the high-temperature dried yellowtail mill and the additives after the high-temperature drying step into a powder form by a pulverizer; And a blending step of blending the crushed grease with the additive.
Description
More particularly, the present invention relates to a method for producing natural seasoning mixed with yellow crumb powder, and more particularly, to a method for producing natural seasoning mixed with yellow crumb powder, which is free from preservatives or artificial pigments compared to conventional seasoning, The present invention also relates to a method for producing natural seasoning mixed with yellow crumb powder which is improved in taste, flavor, nutrition and the like as well as being able to exert a health promoting effect already known by the efficacy of Huangchu tree.
Natural seasoning is produced by using only natural materials such as artificial color, synthetic flavor, synthetic preservative, and MSG (Mono Sodium Glutamate), but mainly natural materials such as meat, seafood, seaweed and vegetables. Recently, the demand for chemical seasoning containing MSG has been steadily increasing due to the controversy about the harmfulness and consumers' well-being.
In recent years, a method of manufacturing a seasoning that reflects the well-being craze of a consumer, such as Kimchi seasoning using Korean cabbage, and a manufacturing method thereof, has recently been proposed.
In addition, since the conventional natural seasoning is generally produced in an extract form through extraction and concentration processing of a seasoning component of a natural material, in this case, since the extract is prepared using only the extract from which the solid component of the natural material is removed, There is a problem that it is not possible to take all the nutritional ingredients.
Disclosure of the Invention The present invention has been made in view of the above circumstances, and an object of the present invention is to provide a cosmetic composition which is free of a preservative or an artificial coloring agent and is harmless to a human body and has a fragrant and refreshing taste, The present invention also provides a method for producing a natural seasoning mixed with yellow crumb powder which enables a natural seasoning having improved quality such as taste, aroma and the like to be produced by a low-cost and simple process.
In order to accomplish the above object, the present invention provides a method for treating soil, comprising the steps of: 1) washing leaves and bark of perennial shrubs with drinking water to remove foreign matter and water; An additive cleaning step of preparing and cleaning with additives such as vegetables and fruits, nuts, fish, meat, and kelp; A high temperature drying step in which the leaf and bark of Huchilchia tree obtained in the step of screening the yellowing and the additives obtained in the additive washing step are each housed in a dryer and dried at a temperature of 75 to 90 ° C for 4 to 8 hours; A step of pulverizing the leaves and the bark of the high-temperature dried yellowtail mill and the additives after the high-temperature drying step into a powder form by a pulverizer; And a blending step of blending the crushed grease with the additive.
According to the present invention, since no preservatives or artificial coloring matters are contained at all, it is harmless to the human body, is made only of natural materials, has a fragrant and refreshing taste, and the health improving effect can be described through the powder of yellowtail. Can be manufactured through a simple process at a low cost.
BRIEF DESCRIPTION OF THE DRAWINGS FIG. 1 is a block diagram showing a method for producing a natural seasoning mixed with yellow crushing powder according to the present invention. FIG.
Hereinafter, preferred embodiments of the present invention will be described in detail with reference to the accompanying drawings. In the following description of the present invention, detailed description of known functions and configurations incorporated herein will be omitted when it may make the subject matter of the present invention rather unclear.
It is to be understood that the following terms are defined in consideration of the functions of the present invention and these terms may vary depending on the intention or custom of the manufacturer or manufacturer of the product, It will be understood by those skilled in the art that various changes in form and details may be made therein without departing from the spirit and scope of the invention as defined by the appended claims.
Dendropanax morbifera Lev. Is a natural protected forest that is native to Korea and is an evergreen broad-leaved arboreous tree belonging to Araliaceae. It does not fall in winter, and it is a precious arboretum in the world. It is an evergreen broad-leaved arboreous tree native to the southwestern coast, Jejudo, Jindo, Jangheung, Wando, Haenam, and Geoje Island. It has been used for various purposes from the past. When the bark is wounded, resin liquid flows out. I call it. Huang Lacquer from the bark has a brilliant golden color, and Huangchil has been used as a rare paint to decorate the exterior of the emperor's armor, metal ornaments, etc. with golden color. It is a mysterious tree with an antibiotic effect .
Historically, it is recorded that the tree that the Qin Dynasty made from the Sea of Korea was imported from the Sea of Korea, in the <25 Chinese>, <Yeongpa Sage>, and < , And the importance of this was recorded in historical documents such as <Goryeo Jyoti>. In the Joseon Dynasty, Hwangchil tree was separated from sap and resin, and the sap was used as bamboo and resin. As a result, 'Yu-hee' It is said that it is made of water benzo, and it is dried up and it is made into dry lamb. " It is named because it has the effect of relaxing the body and suppressing various kinds of epidemic, and when the incense is smoothed on it, it strengthens the kidneys and eliminates the menstrual impurities in the women. It is effective for sudden cardiac disease, child abdominal pain, joint pain, arthralgia, burning relief, eye and burn treatment, leprosy, and is said to be harmless.
In addition, it is recorded in "Taiping Peace Peace and Democracy National Defense" written by Jinsa Moon, "It is used to lower the heat, to remove the poison, to have the effect of stabilizing effect, Hwangchil was mainly used as an antidote, but since it has an important function not only as a fragrance but also as a medicinal product, it is a medicinal substance that must be provided in 'Hwangminseo', which cares for the health of the royal family, It can be seen by the record. In addition, the books mentioned about Huangchil are as follows.
1. Lee Soo-kwang's <Ji-bong Suck> 19 books 'Dosage': "Is there any more treasure in the world?"
2. "The 25th China and the Yeongpa Saji", "The Book of the Ward": "I believe that the Qin Shi Huang is a Buddhist monastery, The best product among the commodity trade was the yellow powder. "
3. <Name of water> (Yu-hee at the time of smoothness) "What is clear like oil is dried in water and dried.
4. Bamboo: It records the efficacy in the feces, and there are more than 100 kinds of medicines that can be made into a green.
5. <Lipstick Lipstick> (Written by Chosun Sejong): "The treatment of leprosy of women and women, when the menstrual pain at the time of menstruation, I have to prescribe the painful heartburn."
However, it is possible to collect sap from only individuals whose chrysanthemum diameter is more than 10cm, and harvest time is limited to hot summer in July ~ September. Furthermore, there has been a restriction that the amount that can be collected is extremely small. To overcome these limitations, it has been steadily carried out by some local researchers, local governments and professional companies for a long time.
In the meantime, Hwangchil is restored from the restoration of hwilchil such as characterization of natural distribution and growth environment, identification of composition and structure, leaf character variation, oily and silk breeding, selection breeding, increase of harvest volume and productivity, The government, which has led this series of work, has recently succeeded in cultivating the tissue of Hwangchil, and it is possible to cultivate a large amount of good seeds. Finally, it is possible to overcome the scarcity of Hwangchil . In addition, the young trees have succeeded in developing technology to secrete juvenile sap. Accordingly, it is the foundation stone for the popularization of Chunghyeong tree and Hwalchil, and it has become possible to enjoy the excellent efficacy of the public in the near future through various commercialization works.
The efficacy of the major components of Hwangryeok tree is as follows. α-Cubebene is used in the treatment of epilepsy, neuropathy, insomnia, syncope, hysteria, migraine and depression, β-Elemene is used in the treatment of male hormones and depression by stimulating the central nervous system and hormones, β-Selinene is an appetite stimulant, And diarrhea, and vomiting during pregnancy. Α-Muurolene is used for digestive diseases, tonic, tonic emotional relief and sedatives, and Germacrene D is effective for neuralgia, menstrual irregularity, headache, hematuria and hemostasis. Β-sitosterol has been used as a treatment for benign prostatic hyperplasia.
Therefore, the present invention has been made as a result of efforts to include these beneficial ingredients of the Hwangwoo tree in the seasoning.
FIG. 1 is a block diagram showing a method for producing natural seasoning mixed with yellowing powder according to the present invention. In the method for producing natural seasoning mixed with yellowing powder according to the present invention, A drying step (S30), a pulverizing step (S40), and a blending step (S50).
Hereinafter, a method for manufacturing natural seasoning mixed with the crushed grease according to the present invention will be described in more detail in one step.
1. Step of sorting out the litter (S10)
Leaves and bark of Hwangchilmum are washed with drinking water 2 ~ 3 times to remove foreign matter and water, and then Huangchil for the production of natural seasoning is selected. At this time, besides the leaves and bark of Hwangchilmyeong, it is also possible to select and wash the thin branches with leaves in Hwangchilmyeong.
2. Additive cleaning step (S20)
Prepare additives such as vegetables and fruits, nuts, fish, meats and kelp and wash them with drinking water. At this time, you will be able to choose the fruits that match the iron in preparation of the vegetables and fruits, and prepare fresh fish and meats.
Herein, it is preferable that the additives such as garlic, onion, ginger, radish, spinach, pumpkin, shiitake, apple, almond, hodo, blue pepper, anchovy, acorn, shrimp, beef and kelp are more preferable .
At this time, it is preferable that the apple, radish, onion, and spinach are mixed with the yellowing powder in an amount greater than other additives.
3. High-temperature drying step (S30)
The leaf and bark of Huchilchia tree obtained in the step of screening the yellowing and the additives obtained in the step of washing the additives are respectively housed in a dryer and dried at a temperature of 75 to 90 ° C for 4 to 8 hours at a high temperature, Lt; / RTI >
4. Grinding step (S40)
It is preferable to crush the leaves and the bark of Hwangchu-ku, which has been dried at high temperature, and the additives that have undergone the high-temperature drying step, respectively, in the form of powder by a pulverizer, and then pulverize them into 100 to 150 mesh.
5. Mixing step (S50)
Powdered natural seasoning is prepared by blending the crushed greasy powder and additives.
0.5 to 2 parts by weight of garlic, 8 to 10 parts by weight of onion, 0.5 to 2 parts by weight of ginger, 8 to 11 parts by weight of ginger, 0.5 to 1 part by weight of amber, 1 to 2 parts by weight of shiitake mushroom, 8 to 11 parts by weight of apple, 0.5 to 1 part by weight of almonds, 0.5 to 1 part by weight of rape, 1 to 2 parts by weight of blue pepper, 8 to 11 parts by weight of spinach, 3 to 5 parts by weight of acorns, 3 to 5 parts by weight of shrimp, 3 to 7 parts by weight of beef and 3 to 5 parts by weight of kelp are contained in a blender and thoroughly blended so that the blend of crushed greens and additives can be uniformly mixed.
At this time, the amount of the apple, radish, onion, and spinach added in an amount larger than that of the other additives is intended to reduce the bitterness of the yellowing.
The present invention will be described in more detail with reference to the following examples, but it should be understood that the present invention is not limited thereto.
(Example)
The leaves and bark of Hwangchujang were washed and then housed in a dryer, dried at 80 ° C for 6 hours at high temperature, and pulverized in a powder form through a pulverizer. The additives such as corn, garlic, onion, ginger, radish, pumpkin, shiitake mushroom, apple, almond, hodo, blue pepper, anchovy, acorn, shrimp, beef and kelp were also washed with drinking water and then housed in the dryer Dried at a temperature of 80 DEG C for 6 hours, and pulverized into powders through a pulverizer. 100g of crushed wheatgrass powder was mixed with 2g of cornstarch powder, 2g of garlic powder, 10g of onion powder, 2g of ginger powder, 11g of no powder, 1g of pumpkin powder, 2g of mushroom powder, 11g of apple powder, 1g of almond powder, 2 g of powder, 11 g of spinach powder, 6 g of anchovy powder, 5 g of acorn powder, 5 g of shrimp powder, 7 g of beef powder and 5 g of kelp powder were mixed and mixed to complete a natural seasoning.
(Test Example 1) Sensory evaluation
Table 1 shows the results of sensory evaluation when boiling the same soup with the natural seasoning and general seasoning prepared according to the examples. The results are shown in the table below. Sensory evaluation was performed on 30 trained evaluating personnel, Color, smell, and overall acceptability.
1 ----------- 5 ------------- 9
Poor Average Good
As can be seen from the above Table 1, the natural seasoning according to the present invention preferred the sensory evaluation agents in taste, color and smell as well as overall taste as compared with the general seasoning.
(Test Example 2) Analysis of general components and nutrients
With reference to the above test examples, general components and nutritional components of the examples of the present invention were analyzed as follows. The results are shown in Table 5.
Analysis of the general composition of the seasonings was conducted in accordance with the Food Ordinance Law. That is, by using the Kjeldahl method using the autoclave nitrogen distillation apparatus (KJELTEC 2200 SYSTEM, Foss, Sweden) and the Soxhlet method using the automatic fat extracting apparatus (SOXTEC AVANTI 2055 SYSTEM, Foss, Sweden) And the ash content was measured by dry painting method.
The cholesterol was dissolved in a small amount of ether in the fat water, and the fat was dissolved. Then, the fat was dissolved in test tube (test tube), and ether was blown out from the heating black. Then, 1 ml of IS (glycerol tri) And the mixture was allowed to react at 100 DEG C for 5 minutes and then cooled. After cooling, add 2 ml of 14% BF3, react at 100 ℃ for 2 minutes and cool.
1 ml of Isooctan (500 ppm) and 5 ml of saturated NaCl were added and the supernatant (iso-octane layer) was used as the test solution and analyzed under the same conditions as in Table 2.
In the trans fat, 20 ml of 2N-KOH ethanol solution was added to the fat water, and the fat was extracted and then saponified for 1 hour in a reflux condenser at 85 ° C and then cooled. The sample, water (20 ml) and ether (20 ml) were added to the separatory funnel and extracted three times. The ether extract was washed with water (20 ml) with phenolphthalein indicator until pink did not appear, followed by dehydration with anhydrous sodium sulfate and concentration. The residue was dissolved in 1 ml of nucleic acid and used as a test solution.
Sodium was analyzed by preparing a sample according to the dry method according to the food revolution test method. That is, the sample of the example was preliminarily carbonized in a crucible, and the mixture was thoroughly stirred at 550 ° C., dissolved in 10 ml of hydrochloric acid, and evaporated to dryness in a water bath. 10 ml of hydrochloric acid was further added thereto and the mixture was heated to moisture. 2 ml of hydrochloric acid was added, diluted with 5 ml of water, added to a water bath, and the filtrate was combined with the previous filtrate to make 100 ml, which was used as the test solution. In the case of lead and tin, samples (amount equivalent to 5 to 20 g as dried product) are taken in a crucible or platinum dish, carbonized and then calcined at 450 to 550 ° C. If it does not work well, cool it and then dry it with 2 ~ 5 ml of nitric acid or 50% magnesium nitrate solution or 40 g of aluminum nitrate and 20 g of potassium nitrate in 100 ml of water. When painting is insufficient, the above operation is repeated once. Finally, if necessary, 2 to 5 m of nitric acid is added to complete the painting. After the reaction, 10 ml of hydrochloric acid was added to the solution, and 10 ml of hydrochloric acid was added to dissolve the solution. The solution was adjusted to 100 ml with distilled water and analyzed by using an atomic absorption spectrophotometer (Spectra AA-220FS, Verian, Austalia) . Table 4 shows the operating conditions of the atomic absorption spectrophotometer.
% Nutrient standard value: Percentage of daily nutrient standard
As a result of the analysis of the general components and the nutritional components of the examples of the present invention, it can be seen that the natural seasoning mixed with the yellow crushed rice of the present invention is well balanced in terms of nutrition.
(Test Example 3)
Audit and other experiments based on food standard
In order to know whether the natural seasoning according to the embodiment of the present invention conforms to the food specification standard, the food standard inspection such as the number of coliform bacteria, the number of bacteria, the content of tar pigment and the preservative content and the other experiment were carried out. 6 to Table 7.
1) Coliform group
1 ml of the sample of the example and 1 ml of the cheesecloth were inoculated into a dry film medium (Petri film, 3M, SA) of a dry film culture medium of Escherichia coli group and then absorbed well and cultured at 35 to 36 ° C for 24 to 26 hours. The number of colonies forming bubbles around was calculated, and the average number of colonies was multiplied by the dilution factor to calculate the number of colonies.
2) Number of bacteria
1 ml of the sample of the example and 1 ml of the diluted solution were inoculated into a dry fresh film culture medium (Petri film, 3M, USA) and then absorbed and cultured at 35 to 36 ° C for 24 to 48 hours. And the average number of colonies was multiplied by a dilution factor to calculate the number of general bacteria.
3) Tar color
The sample and the standard solution of the examples were measured by a lean chromatography method using a developing solvent. The position and color of the spots by the developing solvent were first observed at natural light and then at ultraviolet (about 365 nm).
4) Preservatives
50 g of the sample of Example, 80 g of NaCl, 10 ml of 15% tartaric acid and 100 ml of distilled water were placed and 500 ml was distilled using a steam distillation apparatus. 10 ml of NaCl and 5 ml of 10% hydrochloric acid were added to 100 ml of this distillate, and the mixture was shaken well. The extract was extracted three times with 30 ml of ether each time, and the combined extracts were washed with a small amount of water and the ether layer was well separated. 5 ml of the internal standard substance was dissolved in the residue to prepare a test solution, which was analyzed under the same conditions as in Table 6.
5) Escherichia coli
1 ml of the sample of the example and 1 ml of the diluted solution were inoculated into a dry film medium (Petri film, 3M, USA) of Escherichia coli, followed by incubation at 35 to 36 ° C for 24 to 48 hours, And the number of coliforms was calculated by multiplying the average number of colonies by the dilution factor.
ND: Not detected
As described above, according to the food standard inspection and other test results, the natural seasoning mixed with the sachet powder of the present invention was found to be in accordance with the food standard because the coliform count, bacterial count, tar pigment content and preservative were not detected.
While the present invention has been particularly shown and described with reference to exemplary embodiments thereof, it is to be < RTI ID = 0.0 > illustrative, < / RTI > Therefore, the scope of the present invention is not limited to the above-described embodiments, but should be determined by equivalents to the claims, as well as the following claims.
Claims (2)
An additive cleaning step of preparing and cleaning with additives such as vegetables and fruits, nuts, fish, meat, and kelp;
A high temperature drying step in which the leaf and bark of Huchilchia tree obtained in the step of screening the yellowing and the additives obtained in the additive washing step are each housed in a dryer and dried at a temperature of 75 to 90 ° C for 4 to 8 hours;
A step of pulverizing the leaves and the bark of the high-temperature dried yellowtail mill and the additives after the high-temperature drying step into a powder form by a pulverizer;
And mixing the crushed greens obtained by the grinding step with an additive. The method for producing natural seasonings according to claim 1,
Characterized in that the additive is a natural seasoning mixed with yellow crushed powder characterized in that the additive is par, garlic, onion, ginger, radish, zucchini, shiitake, apple, almond, walnut, anchovy, anchovy, acorn, shrimp, .
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140159007A KR20160057857A (en) | 2014-11-14 | 2014-11-14 | Manufacturing method of natural seasoning mixed dendropanax morbiferus powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| KR1020140159007A KR20160057857A (en) | 2014-11-14 | 2014-11-14 | Manufacturing method of natural seasoning mixed dendropanax morbiferus powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| KR20160057857A true KR20160057857A (en) | 2016-05-24 |
Family
ID=56113953
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| KR1020140159007A KR20160057857A (en) | 2014-11-14 | 2014-11-14 | Manufacturing method of natural seasoning mixed dendropanax morbiferus powder |
Country Status (1)
| Country | Link |
|---|---|
| KR (1) | KR20160057857A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR101876270B1 (en) * | 2018-01-29 | 2018-07-09 | 농업회사법인 주식회사 필립라이스 | Apparatus for mixing and crushing grain |
| KR20180094299A (en) | 2017-02-15 | 2018-08-23 | 재단법인 전남생물산업진흥원 | Powdered seasoning with enhanced antioxidant activity and preparation method thereof |
| KR20180126935A (en) | 2017-05-19 | 2018-11-28 | 농업회사법인주식회사니파바이오 | Natural seasoning with nipa fruticans |
| KR20190092010A (en) * | 2018-01-30 | 2019-08-07 | 나봉주 | Method for producing Dendropanax morbifera powder with increased functionality using Dendropanax morbifera product produced year round by cultivation under structure |
-
2014
- 2014-11-14 KR KR1020140159007A patent/KR20160057857A/en active IP Right Grant
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20180094299A (en) | 2017-02-15 | 2018-08-23 | 재단법인 전남생물산업진흥원 | Powdered seasoning with enhanced antioxidant activity and preparation method thereof |
| KR20180126935A (en) | 2017-05-19 | 2018-11-28 | 농업회사법인주식회사니파바이오 | Natural seasoning with nipa fruticans |
| KR101876270B1 (en) * | 2018-01-29 | 2018-07-09 | 농업회사법인 주식회사 필립라이스 | Apparatus for mixing and crushing grain |
| KR20190092010A (en) * | 2018-01-30 | 2019-08-07 | 나봉주 | Method for producing Dendropanax morbifera powder with increased functionality using Dendropanax morbifera product produced year round by cultivation under structure |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| Omotayo et al. | Underutilized African indigenous fruit trees and food–nutrition security: Opportunities, challenges, and prospects | |
| CHOTIMAH et al. | Ethnobotanical study and nutrient content of local vegetables consumed in Central Kalimantan, Indonesia | |
| Nkafamiya et al. | Evaluation of nutritional, non-nutritional, elemental content and amino acid profile of Azanza garckeana (Goron Tula) | |
| KR20160057857A (en) | Manufacturing method of natural seasoning mixed dendropanax morbiferus powder | |
| Sun et al. | Medicinal dietary plants of the Yi in Mile, Yunnan, China | |
| Das et al. | Antibacterial activity of some selected dye yielding plants in Eastern India | |
| Antima et al. | Dye yielding plants of the Garhwal Himalaya, India: A case study | |
| Mladenović et al. | Determination of the content of bioactive components in different extracts of Portulaca oleracea L. | |
| Hagr et al. | GC/MS analysis and antioxidant activity of fixed oil from sudanese safflower (Carthamus tinctorius L) seeds | |
| Imoisi et al. | Proximate and acute toxicity profile of Vitex doniana (Black plum) fruit | |
| CN105982287A (en) | Special gynura bicolor seasoning for cooking bean curd | |
| CN103540492A (en) | Kosteletzkya virginica dry root tuber wine and preparation method thereof | |
| KR20050117974A (en) | Natural antioxidant composition with an extract of princess tree and manufacturing method thereof | |
| Al-Tai et al. | A chemical study by using GC-Mass spectrometry of the peel and seeds of Punica Granatum L. plant | |
| Bichi et al. | AbdulmuminT | |
| Lazzara et al. | Increased illumination levels enhance biosynthesis of aloenin A and aloin B in Aloe arborescens Mill., but lower their per-plant yield | |
| KR100663282B1 (en) | The Multi Step Extraction and it's Extracts for Enhancement of Immune Activity Functions in Fatsia japonica root barks | |
| Ekeke et al. | Research Article Comparative Phytochemical, Morphological and Anatomical Studies of Amaranthus hybridus L. and Amaranthus spinosus L.(Amaranthaceae) | |
| Small | 52. Saffron (Crocus sativus)–the eco-friendly spice | |
| Pashova | Traditional Bulgarian plant species. | |
| CN109588216B (en) | Planting method suitable for various traditional Chinese medicines | |
| KR101875738B1 (en) | extraction method for a lacquer liquid of lacquer tree's a leaf and seeds | |
| CN107125387B (en) | Preparation method of selenium-rich moringa oleifera tea | |
| CN101623058A (en) | Chinese herbal medicine feed additive with liquorice flavor for fattening lambs | |
| CN105285935A (en) | Fresh pepper fruit seasoning sauce and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| A201 | Request for examination | ||
| E902 | Notification of reason for refusal | ||
| E701 | Decision to grant or registration of patent right |