CN105410858A - Making method of yam bean and citron health-care soy sauce - Google Patents
Making method of yam bean and citron health-care soy sauce Download PDFInfo
- Publication number
- CN105410858A CN105410858A CN201510842046.2A CN201510842046A CN105410858A CN 105410858 A CN105410858 A CN 105410858A CN 201510842046 A CN201510842046 A CN 201510842046A CN 105410858 A CN105410858 A CN 105410858A
- Authority
- CN
- China
- Prior art keywords
- yam bean
- soy sauce
- citron
- health
- yam
- 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.)
- Withdrawn
Links
- 235000001591 Pachyrhizus erosus Nutrition 0.000 title claims abstract description 54
- 235000018669 Pachyrhizus tuberosus Nutrition 0.000 title claims abstract description 54
- 244000258470 Pachyrhizus tuberosus Species 0.000 title claims abstract description 51
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 27
- 240000004307 Citrus medica Species 0.000 title claims abstract description 25
- 238000000034 method Methods 0.000 title abstract 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 17
- 238000000855 fermentation Methods 0.000 claims abstract description 11
- 230000004151 fermentation Effects 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 229920002472 Starch Polymers 0.000 claims abstract description 6
- 235000019698 starch Nutrition 0.000 claims abstract description 6
- 239000008107 starch Substances 0.000 claims abstract description 6
- 238000010025 steaming Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 5
- 238000003756 stirring Methods 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 4
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 230000003203 everyday effect Effects 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 230000003760 hair shine Effects 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007788 liquid Substances 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 238000003892 spreading Methods 0.000 claims description 4
- 244000020518 Carthamus tinctorius Species 0.000 claims description 3
- 235000003255 Carthamus tinctorius Nutrition 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 235000013312 flour Nutrition 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 2
- 241000031023 Amana edulis Species 0.000 claims description 2
- 244000270834 Myristica fragrans Species 0.000 claims description 2
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 2
- 235000011341 Sideroxylon dulcificum Nutrition 0.000 claims description 2
- 244000302293 Syzygium javanicum Species 0.000 claims description 2
- 240000007326 Thaumatococcus daniellii Species 0.000 claims description 2
- 235000005266 Thaumatococcus daniellii Nutrition 0.000 claims description 2
- 240000008042 Zea mays Species 0.000 claims description 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 2
- 235000005822 corn Nutrition 0.000 claims description 2
- 239000001630 malic acid Substances 0.000 claims description 2
- 235000011090 malic acid Nutrition 0.000 claims description 2
- 239000001702 nutmeg Substances 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 244000215747 Pachyrhizus erosus Species 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 3
- 239000010839 body fluid Substances 0.000 abstract description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 230000035922 thirst Effects 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract description 2
- 238000003672 processing method Methods 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 230000035764 nutrition Effects 0.000 abstract 2
- 238000007605 air drying Methods 0.000 abstract 1
- 230000036772 blood pressure Effects 0.000 abstract 1
- 150000002632 lipids Chemical class 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000008935 nutritious Nutrition 0.000 description 4
- 240000009023 Myrrhis odorata Species 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 208000007848 Alcoholism Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 241000522254 Cassia Species 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 229920000742 Cotton Polymers 0.000 description 1
- 244000304337 Cuminum cyminum Species 0.000 description 1
- 235000007129 Cuminum cyminum Nutrition 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000064622 Physalis edulis Species 0.000 description 1
- 235000001982 Physalis edulis Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 241000219780 Pueraria Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 201000007930 alcohol dependence Diseases 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013330 chicken meat Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000010871 livestock manure Substances 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000021251 pulses Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a making method of a yam bean and citron health-care soy sauce. The making method comprises the technical processes of processing of raw materials, steaming materials, fermentation, air drying to obtain a sauce, seasoning, and packaging so as to obtain finished products. The making method has the beneficial effects that according to the making method of the yam bean and citron health-care soy sauce, yam beans are used as a main raw material and are processed to prepare the yam bean and citron health-care soy sauce, and the yam bean and citron health-care soy sauce is rich in nutrition. A fermentation method is used, the brewed yam bean soy sauce not only has the color, the fragrance and the palatable taste of a general bean soy sauce, but also is rich in protein and starch, is rich in nutrition, and has the efficacies of promoting the production of body fluid to relieve thirst, cooling and refreshing, clearing heat, reducing blood pressure, and reducing blood lipid. The processing method is simple, the equipment cost is low, the implementation is easy, and besides, a new way for deep processing of yam bean raw materials is also opened up.
Description
Technical field
The present invention relates to a kind of preparation method of flavouring, especially relate to a kind of preparation method of yam bean citron health-care sauce.
Background technology
Yam bean, also known as yam bean, husky Pueraria lobota, belongs to during pulse family yam bean belongs to the cultigen that can form block root, annual or perennial prehensile herbaceous species plant.The block root manure of yam bean is large, the pure white tender refreshing succulence of meat is nutritious, be rich in sugar and protein, also containing various trace elements such as abundant vitamin C and the necessary calcium of human body, iron, zinc, copper, phosphorus, solarizations, promote the production of body fluid to quench thirst, refrigerantly to reduce phlegm and internal heat, relieving alcoholism, the effect such as hypotensive, blood fat, has good curative effect to cardiovascular disease.Yam bean abundance in the market, exploitation yam bean deep processed product, plays a role to the economic development of promotion China.
Fresh yam bean is not easily preserved, and yam bean is less through the product of deep processing, and utilize fresh yam bean Raw material processing to become yam bean citron health-care sauce, product special flavour is unique, nutritious, instant, is a kind of desirable flavouring.
Summary of the invention
Technical problem to be solved by this invention take yam bean as raw material, and processing yam bean citron health-care sauce, solves the not long keeping problem of fresh yam bean.
The present invention solves the technical scheme that its technical problem takes:
A preparation method for yam bean citron health-care sauce, its key step is:
A Feedstock treating: fresh mature, the yam bean that has no mechanical damage are stacked 5-7 days in the cool, makes starch in yam bean fully be converted into sugar, drains in after then yam bean being cleaned peeling;
B steaming: clean yam bean meat is cut into small pieces, airing is gone up food steamer for 1-2 days afterwards and is steamed, and after steam rises to cage top, then steams 45-60 minutes, can cook and steam thoroughly;
C ferments: be poured on by steamed yam bean in sieve or dustpan, ratio in 3%-5% sprinkles corn flour and appropriate medicinal citron leaf powder, uniform spreading is placed on seat, and thickness is 30-40mm, finally at the gauze that upper cover one deck is clean, in order to fermentation, through the fermentation of 6-7 days, above raw material, gradually grow the white hair of one deck, 7-8 days afterwards white hair become chrysanthemum, safflower or green flower, now throw off gauze above, dry rapidly;
D shines sauce: be placed in Porcelain Jar by the siccative fermented, every double centner siccative adds 500-600 kilogram of 4-6% saline solution, be exposed to the sun under putting sunlight, every day stirs 4-5 times, becomes dark red after 7-8 days, and the soy sauce smell given out a sweet perfume, now add cold boiling water to original water level, shine 28-30 days again, by filtered through gauze, the recrement in removing soy sauce and impurity;
E seasoning: get each 0.5kg of 2kg citron, wax jambo and miracle fruit, crosses leaching juice after making beating; Get Chinese anise, dried orange peel, nutmeg, each 0.2 kilogram of cassia bark, old ginger 0.3 kilogram, salt 20-25 kilograms, add double centner drinkable water and boil 2-3 hours, be baste, soy sauce filtration liquid, citron juice are boiled after mixing in the ratio of 1:1:2 with baste, after stirring cooling, add a little edible tulip powder and 0.03-0.05% malic acid, stir evenly, be finished product soy sauce;
F packs: soy sauce is used vial packing, be finished product.
Beneficial effect: the preparation method of a kind of yam bean citron of the present invention health-care sauce, take yam bean as primary raw material, yam bean citron health-care sauce is made after processing, product is nutritious, utilize fermentation process, the yam bean soy sauce of brew, except there is ordinary bean sauce cast of oil, fragrance and delicate flavour, also be rich in protein and starch, nutritious, have promote the production of body fluid to quench thirst, refrigerantly to reduce phlegm and internal heat, effect of hypertension and hyperlipemia, processing method is simple, equipment cost is low, easy to implement, also opens the new way of yam bean raw material deep processing simultaneously.
Detailed description of the invention
Embodiment 1:
A preparation method for yam bean citron health-care sauce, its key step is:
A Feedstock treating: fresh mature, the yam bean that has no mechanical damage are stacked 6 days in the cool, makes starch in yam bean fully be converted into sugar, drains in after then yam bean being cleaned peeling;
B steaming: clean yam bean meat is cut into small pieces, airing is gone up food steamer for 1-2 days afterwards and is steamed, and after steam rises to cage top, then steams 30-45 minutes, can cook and steam thoroughly;
C ferments: be poured on by steamed yam bean in sieve or dustpan, flour is sprinkled in the ratio of 3%-5%, uniform spreading is placed on seat, and thickness is 40-50mm, finally at the gauze that upper cover one deck is clean, in order to fermentation, through the fermentation of 6-7 days, above raw material, gradually grow the white hair of one deck, 7-8 days afterwards white hair become chrysanthemum, safflower or green flower, now throw off gauze above or cotton paper, dry rapidly;
D shines sauce: be placed in Porcelain Jar by the siccative fermented, every double centner siccative adds 500-600 kilogram of 4-5% saline solution, be exposed to the sun under putting sunlight, every day stirs 4-5 times, becomes dark red after 7-8 days, and the soy sauce smell given out a sweet perfume, now add cold boiling water to original water level, shine 15-20 days again, by filtered through gauze, the recrement in removing soy sauce and impurity;
E seasoning: get 1kg citron, cape gooseberry and each 0.6kg of kind Caelian, crosses leaching juice after making beating; Get Chinese prickly ash, pepper, anise, each 0.2-0.3 kilogram of cassia bark, old ginger 0.4-0.6 kilogram, salt 20-25 kilograms, add double centner drinkable water and boil 2-3 hours, be baste, soy sauce filtration liquid, citron juice are boiled after mixing in the ratio of 2:1:1 with baste, after stirring cooling, add a little monosodium glutamate and 0.03-0.05% citric acid, stir evenly, be yam bean soy sauce;
F packs: soy sauce is used vial packing, be finished product.
Embodiment 2:
A preparation method for yam bean citron health-care sauce, its key step is:
A Feedstock treating: fresh mature, the yam bean that has no mechanical damage are stacked 3-5 days in the cool, makes starch in yam bean fully be converted into sugar, drains in after then yam bean being cleaned peeling;
B steaming: clean yam bean meat is cut into small pieces, airing is upper food steamer steaming after 4-6 hours, after steam rises to cage top, then steams 35-40 minutes, can cook and steam thoroughly;
C ferments: by steamed yam bean in the screen, buckwheat is sprinkled in the ratio of 8%-10%, uniform spreading is placed on seat, and thickness is 40-50mm, finally at the gauze that upper cover one deck is clean, in order to fermentation, through the fermentation of 14-16 days, above raw material, gradually grow the white hair of one deck, 14-16 days afterwards white hair become chrysanthemum, green flower, now throw off gauze, dry rapidly;
D shines sauce: be placed in Porcelain Jar by the siccative fermented, every 50 kg dry matter add 35 kilogram of 8% saline solution, be exposed to the sun under putting sunlight, every day stirs 2-4 times, becomes dark red after 12 days, and the soy sauce smell given out a sweet perfume, now add cold boiling water to original water level, shine 24 days again, by filtered through gauze, the recrement in removing soy sauce and impurity;
E seasoning: get citron powder, cumin, anise, Chinese cassia tree, each 0.6 kilogram of fennel seeds, tender ginger 0.8 kilogram, salt 15 kilograms, add 70 kilograms of drinkable waters and boil 4-5 hours, be baste, boil after soy sauce filtration liquid is mixed in the ratio of 2:1 with baste, after stirring cooling, add a little chickens' extract and 0.2% lactic acid, stir evenly, be yam bean citron health-care sauce;
F packs: soy sauce is used vial packing, be finished product.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a preparation method for yam bean citron health-care sauce, its key step is:
A Feedstock treating: fresh mature, the yam bean that has no mechanical damage are stacked 5-7 days in the cool, makes starch in yam bean fully be converted into sugar, drains in after then yam bean being cleaned peeling;
B steaming: clean yam bean meat is cut into small pieces, airing is gone up food steamer for 1-2 days afterwards and is steamed, and after steam rises to cage top, then steams 45-60 minutes, can cook and steam thoroughly;
C ferments: be poured on by steamed yam bean in sieve or dustpan, ratio in 3%-5% sprinkles corn flour and appropriate medicinal citron leaf powder, uniform spreading is placed on seat, and thickness is 30-40mm, finally at the gauze that upper cover one deck is clean, in order to fermentation, through the fermentation of 6-7 days, above raw material, gradually grow the white hair of one deck, 7-8 days afterwards white hair become chrysanthemum, safflower or green flower, now throw off gauze above, dry rapidly;
D shines sauce: be placed in Porcelain Jar by the siccative fermented, every double centner siccative adds 500-600 kilogram of 4-6% saline solution, be exposed to the sun under putting sunlight, every day stirs 4-5 times, becomes dark red after 7-8 days, and the soy sauce smell given out a sweet perfume, now add cold boiling water to original water level, shine 28-30 days again, by filtered through gauze, the recrement in removing soy sauce and impurity;
E seasoning: get each 0.5kg of 2kg citron, wax jambo and miracle fruit, crosses leaching juice after making beating; Get Chinese anise, dried orange peel, nutmeg, each 0.2 kilogram of cassia bark, old ginger 0.3 kilogram, salt 20-25 kilograms, add double centner drinkable water and boil 2-3 hours, be baste, soy sauce filtration liquid, citron juice are boiled after mixing in the ratio of 1:1:2 with baste, after stirring cooling, add a little edible tulip powder and 0.03-0.05% malic acid, stir evenly, be finished product soy sauce;
F packs: soy sauce is used vial packing, be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510842046.2A CN105410858A (en) | 2015-11-28 | 2015-11-28 | Making method of yam bean and citron health-care soy sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510842046.2A CN105410858A (en) | 2015-11-28 | 2015-11-28 | Making method of yam bean and citron health-care soy sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105410858A true CN105410858A (en) | 2016-03-23 |
Family
ID=55489777
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510842046.2A Withdrawn CN105410858A (en) | 2015-11-28 | 2015-11-28 | Making method of yam bean and citron health-care soy sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105410858A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106465928A (en) * | 2016-09-29 | 2017-03-01 | 芜湖市三山区绿色食品产业协会 | A kind of manufacture method of Jerusalem artichoke characteristic soy sauce |
| CN108783391A (en) * | 2018-07-31 | 2018-11-13 | 周兆平 | A kind of production method of yam bean ilex pubescens health-care sauce |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256506A (en) * | 2014-09-22 | 2015-01-07 | 胡本奎 | Method for brewing pumpkin sauce |
-
2015
- 2015-11-28 CN CN201510842046.2A patent/CN105410858A/en not_active Withdrawn
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256506A (en) * | 2014-09-22 | 2015-01-07 | 胡本奎 | Method for brewing pumpkin sauce |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106465928A (en) * | 2016-09-29 | 2017-03-01 | 芜湖市三山区绿色食品产业协会 | A kind of manufacture method of Jerusalem artichoke characteristic soy sauce |
| CN108783391A (en) * | 2018-07-31 | 2018-11-13 | 周兆平 | A kind of production method of yam bean ilex pubescens health-care sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101041803B (en) | Fragrant pear fruit vinegar production technology | |
| CN103948119B (en) | Weight-reducing and body-building fruit vinegar beverage and processing method thereof | |
| CN103504272A (en) | Method for making health-care pumpkin soy sauce | |
| CN104187533B (en) | A kind of health beef soup flavoring and processing method thereof | |
| CN103948004A (en) | Fruit and vegetable beef sauce and preparation method thereof | |
| CN103462036A (en) | Method for producing flavor fermented blank bean | |
| CN104305153A (en) | Sweet jujube whitebait sauce and preparation method thereof | |
| CN103976344A (en) | Duck blood flavoring sauce and preparation method thereof | |
| CN103948008A (en) | Spicy beef sauce and preparation method thereof | |
| CN104982529A (en) | Needle mushroom yogurt and preparation method thereof | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN105410858A (en) | Making method of yam bean and citron health-care soy sauce | |
| CN104256506A (en) | Method for brewing pumpkin sauce | |
| CN105249412A (en) | Method for preparing health soy sauce from chayote | |
| CN105029349A (en) | Production method of pawpaw health-caring soybean sauce | |
| CN106880013A (en) | A kind of liver protection and eyesight health care watermelon seeds and preparation method thereof | |
| CN104757126A (en) | Spicy and hot stinky tofu and preparing method thereof | |
| CN105851259A (en) | Tartary-buckwheat tea-fragrance chili-oil fermented bean curd and processing method thereof | |
| CN105266126A (en) | Making method of papaya composite soybean sauce | |
| CN104473191A (en) | Fried mutton jerky with cumin and processing method thereof | |
| CN103948086A (en) | Chinese prickly ash bud stomach-invigorating yoghourt-containing sesame paste | |
| CN103504378A (en) | Manufacturing method of tea-flavored flos sophorae melon seed powder | |
| KR102320421B1 (en) | Peucedani Radix Leaf Tea and Manufacturing Method Thereof | |
| KR102707323B1 (en) | Process for preparing fig hot pepper paste | |
| KR101291187B1 (en) | Method for producing functional red ginseng soybean paste with enhanced saponin content and functional red ginseng soybean paste produced by the same method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160323 |