CN105982263A - Mint-flavored ass-hide glue and ginger paste and preparation method thereof - Google Patents
Mint-flavored ass-hide glue and ginger paste and preparation method thereof Download PDFInfo
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- CN105982263A CN105982263A CN201510949835.6A CN201510949835A CN105982263A CN 105982263 A CN105982263 A CN 105982263A CN 201510949835 A CN201510949835 A CN 201510949835A CN 105982263 A CN105982263 A CN 105982263A
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- ginger
- mint
- rhizoma zingiberis
- zingiberis recens
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- 241000234314 Zingiber Species 0.000 title claims abstract description 18
- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 17
- 235000008397 ginger Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims description 7
- 239000003292 glue Substances 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000605 extraction Methods 0.000 claims abstract description 16
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 235000006679 Mentha X verticillata Nutrition 0.000 claims abstract description 11
- 235000002899 Mentha suaveolens Nutrition 0.000 claims abstract description 11
- 235000001636 Mentha x rotundifolia Nutrition 0.000 claims abstract description 11
- 239000000463 material Substances 0.000 claims abstract description 11
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 7
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000001630 malic acid Substances 0.000 claims abstract description 7
- 235000011090 malic acid Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 239000000284 extract Substances 0.000 claims description 19
- 108010052008 colla corii asini Proteins 0.000 claims description 16
- 239000003814 drug Substances 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 8
- 102000004190 Enzymes Human genes 0.000 claims description 8
- 229940088598 enzyme Drugs 0.000 claims description 8
- 241000229143 Hippophae Species 0.000 claims description 7
- 238000001802 infusion Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 108010059892 Cellulase Proteins 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000007664 blowing Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 229940106157 cellulase Drugs 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000005485 electric heating Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 239000011521 glass Substances 0.000 claims description 3
- 238000009413 insulation Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 230000001105 regulatory effect Effects 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 239000004615 ingredient Substances 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000000295 complement effect Effects 0.000 abstract description 2
- 240000000950 Hippophae rhamnoides Species 0.000 abstract 2
- 240000002853 Nelumbo nucifera Species 0.000 abstract 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 abstract 2
- 235000006510 Nelumbo pentapetala Nutrition 0.000 abstract 2
- 235000015203 fruit juice Nutrition 0.000 abstract 2
- 241000572565 Alpinia oxyphylla Species 0.000 abstract 1
- 241000219357 Cactaceae Species 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 235000009024 Ceanothus sanguineus Nutrition 0.000 abstract 1
- 240000003553 Leptospermum scoparium Species 0.000 abstract 1
- 235000015459 Lycium barbarum Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 239000008368 mint flavor Substances 0.000 abstract 1
- NLDDIKRKFXEWBK-AWEZNQCLSA-N gingerol Chemical compound CCCCC[C@H](O)CC(=O)CCC1=CC=C(O)C(OC)=C1 NLDDIKRKFXEWBK-AWEZNQCLSA-N 0.000 description 8
- JZLXEKNVCWMYHI-UHFFFAOYSA-N gingerol Natural products CCCCC(O)CC(=O)CCC1=CC=C(O)C(OC)=C1 JZLXEKNVCWMYHI-UHFFFAOYSA-N 0.000 description 8
- 235000002780 gingerol Nutrition 0.000 description 8
- 229930003944 flavone Natural products 0.000 description 4
- 235000011949 flavones Nutrition 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 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
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 230000002255 enzymatic effect Effects 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 150000002213 flavones Chemical class 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 208000008454 Hyperhidrosis Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000000259 anti-tumor effect Effects 0.000 description 1
- 230000010100 anticoagulation Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 208000013219 diaphoresis Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000009746 freeze damage Effects 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 230000008673 vomiting Effects 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
- Preparation Of Fruits And Vegetables (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses mint-flavored ass-hide glue and ginger paste which is prepared from the following raw materials in parts by weight: 300-310 parts of ginger, 32-35 parts of sea buckthorn fruit juice, 27-30 parts of ass-hide glue, 20-23 parts of edible cactus, 18-20 parts of lotus plumule, 25-28 parts of black beans, 2-2.3 parts of alpinia oxyphylla, 3.2-3.5 parts of mint, 2.8-3 parts of tea tree roots, 1.2-1.4 parts of malic acid, 90-95 parts of brown sugar and a right amount of water. A fresh ginger extraction process is improved in the processing process of the ginger paste disclosed by the invention, and the extracted ginger juice has a good effect; and moreover, multiple raw materials, including the sea buckthorn fruit juice, the ass-hide glue, the lotus plumule, the mint and the like, are used for processing the ginger paste disclosed by the invention, so that the original nutritional ingredients and flavor of the ginger are kept and also can be complementary to the nutritional ingredients and flavor of different auxiliary materials. The ginger paste has mint flavor in eating, is convenient to eat, can be easily digested, absorbed and utilized by the human body, and is long in storage period.
Description
Technical field
The present invention relates to zingiber processes food and processing technique field thereof, a kind of mint flavored Colla Corii Asini ginge extract paste and preparation method thereof.
Background technology
Rhizoma Zingiberis Recens is warm in nature, acrid in the mouth, can enter lung taste three warp, has cold relieving, diaphoresis, town to vomit, the effect such as wind dispelling.In Rhizoma Zingiberis Recens in addition to containing carbohydrate, protein, vitamin and content of mineral substances are the highest, rich in pungent aromatic strongly fragrant volatile oil and gingerol etc., have special fragrant pungent, are deeply liked by consumers in general.But fresh ginger is difficult to storage, it is easy to germinate after fresh ginger rest period, should anti-cold solar heat protection again in storage, well-ventilated to be required, to get rid of bad air, when reserve temperature is vulnerable to freeze injury less than 10 DEG C, Rhizoma Zingiberis Recens after enduring cold is the most rotten, it is impossible to use.If its effective ingredient can be extracted, make ginge extract paste, it is possible to resolve store and use problem.
Gingerol contained in Rhizoma Zingiberis Recens is the main active substances in Rhizoma Zingiberis Recens, and modern medicine study shows, gingerol has heart tonifying, prevents the effects such as cardiovascular disease, anticoagulation, antitumor, antiinflammatory, anti-gastric-ulcer.Ginger Flavonoid is a newfound compound of class, has stronger antioxidant activity, and its antioxidant activity is all better than citric acid and ascorbic acid.When Rhizoma Zingiberis Recens extracts, extract gingerol content number be evaluate Sucus Zingberis quality important indicator, and the gingerol content dissolved in Sucus Zingberis and the number of flavones content, closely related with the parameter of Rhizoma Zingiberis Recens extracting juice process, in extracting Rhizoma Zingiberis Recens during effective ingredient, flavone and the gingerol content extracted in Rhizoma Zingiberis Recens is all had a very big impact by amount of water, Extracting temperature, extraction time, enzyme dosage, it is desirable to the gingerol content of extraction and flavones content can keep higher level.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of mint flavored Colla Corii Asini ginge extract paste and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of mint flavored Colla Corii Asini ginge extract paste, it is characterised in that be made up of following raw material:
Rhizoma Zingiberis Recens 300-310, sea buckthorn juice 32-35, Colla Corii Asini 27-30, edible Radix et Caulis Opuntiae Dillenii 20-23, Plumula Nelumbinis 18-20, Semen Sojae Preparatum 25-28, Fructus Alpiniae Oxyphyllae 2-2.3, Herba Menthae 3.2-3.5, Radix Camelliae sinensis 2.8-3, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of described a kind of mint flavored Colla Corii Asini ginge extract paste, it is characterised in that include following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) fry dry in dry pot for Plumula Nelumbinis, after frying perfume (or spice), be ground into Plumula Nelumbinis powder；Additionally by 5-6 times of water of Colla Corii Asini mixing, heat infusion, admix sea buckthorn juice and Plumula Nelumbinis powder after enduring wherein, after stirring evenly, be placed in 60-65 DEG C of environment insulation；
(3) Fructus Alpiniae Oxyphyllae, Herba Menthae, Radix Camelliae sinensis are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) edible Radix et Caulis Opuntiae Dillenii adds 3-4 times of water carry out defibrination and squeeze the juice, then gained juice is admixed in the Sucus Zingberis of step 1 gained, it is simultaneously introduced the gained material of Semen Sojae Preparatum and step 2, the concentrated liquid of tradition Chinese medicine of step 3, it is stirred for heating to boil, 40 mesh sieves are crossed after boiling, after finally gained material being regulated with malic acid, then the infusion of little fire, admix brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Step 1 of the present invention operation is that fresh ginger has been carried out enzymatic isolation method extraction, enzymatic isolation method extracts the optimal processing parameter of Sucus Zingberis: amount of water is Rhizoma Zingiberis Recens quality 6 times, enzyme dosage 4800mg/L, hydrolysis temperature 45 DEG C, the parameter of 40 minutes extraction times, under the conditions of Gai, the effect extracting Sucus Zingberis is preferable, and gingerol contained in its extract and the content of flavone can reach higher level simultaneously.
Advantages of the present invention:
The ginge extract paste of the present invention improves fresh ginger extraction process in the course of processing, and the Sucus Zingberis of extraction is effective；And ginge extract paste processing and fabricating raw material of the present invention is many, there are sea buckthorn juice, Colla Corii Asini, Plumula Nelumbinis, Herba Menthae etc., not only can keep the original nutritional labeling of Rhizoma Zingiberis Recens and local flavor, can also be complementary with different auxiliary material nutritional labeling and local flavor, edible have Herba Menthae local flavor, and instant, it is easy to digested utilization, period of storage is long.
Detailed description of the invention
A kind of mint flavored Colla Corii Asini ginge extract paste, is made up of following raw material:
Rhizoma Zingiberis Recens 300-310, sea buckthorn juice 32-35, Colla Corii Asini 27-30, edible Radix et Caulis Opuntiae Dillenii 20-23, Plumula Nelumbinis 18-20, Semen Sojae Preparatum 25-28, Fructus Alpiniae Oxyphyllae 2-2.3, Herba Menthae 3.2-3.5, Radix Camelliae sinensis 2.8-3, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
A kind of preparation method of mint flavored Colla Corii Asini ginge extract paste, including following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) fry dry in dry pot for Plumula Nelumbinis, after frying perfume (or spice), be ground into Plumula Nelumbinis powder；Additionally by 5-6 times of water of Colla Corii Asini mixing, heat infusion, admix sea buckthorn juice and Plumula Nelumbinis powder after enduring wherein, after stirring evenly, be placed in 60-65 DEG C of environment insulation；
(3) Fructus Alpiniae Oxyphyllae, Herba Menthae, Radix Camelliae sinensis are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) edible Radix et Caulis Opuntiae Dillenii adds 3-4 times of water carry out defibrination and squeeze the juice, then gained juice is admixed in the Sucus Zingberis of step 1 gained, it is simultaneously introduced the gained material of Semen Sojae Preparatum and step 2, the concentrated liquid of tradition Chinese medicine of step 3, it is stirred for heating to boil, 40 mesh sieves are crossed after boiling, after finally gained material being regulated with malic acid, then the infusion of little fire, admix brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Claims (2)
1. a mint flavored Colla Corii Asini ginge extract paste, it is characterised in that be made up of following raw material:
Rhizoma Zingiberis Recens 300-310, sea buckthorn juice 32-35, Colla Corii Asini 27-30, edible Radix et Caulis Opuntiae Dillenii 20-23, Plumula Nelumbinis 18-20, Semen Sojae Preparatum 25-28, Fructus Alpiniae Oxyphyllae 2-2.3, Herba Menthae 3.2-3.5, Radix Camelliae sinensis 2.8-3, malic acid 1.2-1.4, brown sugar 90-95 and water are appropriate.
The preparation method of a kind of mint flavored Colla Corii Asini ginge extract paste, it is characterised in that include following step:
(1) it is positioned in the electric heating constant-temperature blowing drying box of 63-65 DEG C after fresh ginger peeling being cleaned, dry surface moisture, it is cut into Rhizoma Zingiberis Recens block again, and backward Rhizoma Zingiberis Recens block adds its water of 6 times stirring crushing and beating, add the mixed enzyme being made up of cellulase and pectase according to the mass ratio of 2:1, enzyme dosage is 4800mg/L, and to Rhizoma Zingiberis Recens heating extraction 40 minutes under the conditions of 45 DEG C, last sucking filtration obtains Sucus Zingberis；
(2) fry dry in dry pot for Plumula Nelumbinis, after frying perfume (or spice), be ground into Plumula Nelumbinis powder；Additionally by 5-6 times of water of Colla Corii Asini mixing, heat infusion, admix sea buckthorn juice and Plumula Nelumbinis powder after enduring wherein, after stirring evenly, be placed in 60-65 DEG C of environment insulation；
(3) Fructus Alpiniae Oxyphyllae, Herba Menthae, Radix Camelliae sinensis are mixed, add 7-8 times of water heating and decoct 15-18 minute, cross leaching Chinese medicine extraction liquid, then Chinese medicine extraction liquid is carried out heating and concentrates, take the concentrated liquid of tradition Chinese medicine；
(4) edible Radix et Caulis Opuntiae Dillenii adds 3-4 times of water carry out defibrination and squeeze the juice, then gained juice is admixed in the Sucus Zingberis of step 1 gained, it is simultaneously introduced the gained material of Semen Sojae Preparatum and step 2, the concentrated liquid of tradition Chinese medicine of step 3, it is stirred for heating to boil, 40 mesh sieves are crossed after boiling, after finally gained material being regulated with malic acid, then the infusion of little fire, admix brown sugar, until being cooked into thick pureed simultaneously；
(5) load in glass jar after the thick pureed material mixing of last for step 4 gained, then sterilize 28-30 minute under the conditions of 100 DEG C, after taking out cooling, i.e. obtain ginge extract paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949835.6A CN105982263A (en) | 2015-12-18 | 2015-12-18 | Mint-flavored ass-hide glue and ginger paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510949835.6A CN105982263A (en) | 2015-12-18 | 2015-12-18 | Mint-flavored ass-hide glue and ginger paste and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105982263A true CN105982263A (en) | 2016-10-05 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510949835.6A Withdrawn CN105982263A (en) | 2015-12-18 | 2015-12-18 | Mint-flavored ass-hide glue and ginger paste and preparation method thereof |
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| CN (1) | CN105982263A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259048A (en) * | 2021-11-01 | 2022-04-01 | 江苏仰正堂生物科技有限公司 | Ginger concentrated juice and preparation method thereof |
| CN117617492A (en) * | 2023-12-29 | 2024-03-01 | 山东省农业科学院 | Preparation method of instant donkey-hide gelatin |
-
2015
- 2015-12-18 CN CN201510949835.6A patent/CN105982263A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114259048A (en) * | 2021-11-01 | 2022-04-01 | 江苏仰正堂生物科技有限公司 | Ginger concentrated juice and preparation method thereof |
| CN117617492A (en) * | 2023-12-29 | 2024-03-01 | 山东省农业科学院 | Preparation method of instant donkey-hide gelatin |
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Application publication date: 20161005 |