CN107348471A - A kind of preparation method of olive meat pulp - Google Patents
A kind of preparation method of olive meat pulp Download PDFInfo
- Publication number
- CN107348471A CN107348471A CN201710714024.7A CN201710714024A CN107348471A CN 107348471 A CN107348471 A CN 107348471A CN 201710714024 A CN201710714024 A CN 201710714024A CN 107348471 A CN107348471 A CN 107348471A
- Authority
- CN
- China
- Prior art keywords
- olive
- parts
- pork
- meat pulp
- preparation
- 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.)
- Pending
Links
- 240000007817 Olea europaea Species 0.000 title claims abstract description 55
- 235000013372 meat Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 235000015277 pork Nutrition 0.000 claims abstract description 47
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 14
- 241000260447 Clematis armandii Species 0.000 claims abstract description 14
- 241000522190 Desmodium Species 0.000 claims abstract description 13
- 235000002594 Solanum nigrum Nutrition 0.000 claims abstract description 13
- 240000002307 Solanum ptychanthum Species 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 19
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000006927 Foeniculum vulgare Species 0.000 claims description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 11
- 229910052751 metal Inorganic materials 0.000 claims description 10
- 239000002184 metal Substances 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 241000196324 Embryophyta Species 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 5
- 238000005554 pickling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 4
- 101100008047 Caenorhabditis elegans cut-3 gene Proteins 0.000 claims 1
- 235000015067 sauces Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 14
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 abstract description 4
- 230000003712 anti-aging effect Effects 0.000 abstract description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 3
- 230000002279 cholagogic effect Effects 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 210000002784 stomach Anatomy 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000003921 oil Substances 0.000 description 8
- 230000001954 sterilising effect Effects 0.000 description 4
- 235000013399 edible fruits Nutrition 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
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- LNTHITQWFMADLM-UHFFFAOYSA-N gallic acid Chemical compound OC(=O)C1=CC(O)=C(O)C(O)=C1 LNTHITQWFMADLM-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 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
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 241000207836 Olea <angiosperm> Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000002292 Radical scavenging effect Effects 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 229940074391 gallic acid Drugs 0.000 description 1
- 235000004515 gallic acid Nutrition 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008390 olive oil Nutrition 0.000 description 1
- 239000004006 olive oil Substances 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000002345 respiratory system Anatomy 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of preparation method of olive meat pulp, belongs to food production manufacture field, including olive cleaning is enucleated, pork pickles stir-frying, olive dip boils, olive meat pulp makes and five big steps of pack.The present invention using desmodium, black nightshade, clematis armandi Francs and wrinkled giant hyssop boils dip as raw material so that olive meat pulp had both remained olive and relieved the effect of alcohol, protects the effect of throat, anti-aging, also had the function that diuresis cholagogic, clearing heat and detoxicating, fall fire antibacterial, stomach invigorating disappear spleen.This law preparation technology is simple, and raw material is easy to get, and product health nutrient value is high, instant safety.
Description
Technical field
The invention mainly relates to food production manufacture field, and in particular to a kind of preparation method of olive meat pulp.
Background technology
Olive fruit alias Chinese olive, cause and effect are available for eating raw and gaining the name when still be in dark green in fact, fruit of also known as remonstrating with, taste during because of first eating
It is puckery, it is sweet and dilitious after chewing long, leave a lasting and pleasant impression or aftertaste.China is the country that olive growing is most in the world, and annual production is enriched.Olive is sought
Support abundant, the mineral matter such as pulp inner protein, carbohydrate, fat, vitamin C and calcium, phosphorus, iron.Olive nature and flavor are sweet,
There is the effect of clearing heat and detoxicating, winter-spring season, chew 2~3 pieces of fresh olives of food daily, the infection of the upper respiratory tract can be prevented, children are through often feeding
With the development to bone is very beneficial.The effect of important in olive, composition was the polyphenols such as gallic acid.Research has shown that,
Such material has higher radical scavenging activity and stronger oxidation resistance, clinically has and relieves the effect of alcohol, protect throat, be anti-ageing
Always, the effect such as prevention of cardiovascular disease generation so that olive is rich in medical value.
At present, the processing of olive focuses mostly in making preserved fruit, pickle, extract olive oil, making olive paste etc., and city
Olive paste is sold generally only as garnishes or flavouring, lacks other medicinal efficacies.With the raising of human living standard, nutrition
Health is increasingly valued by people, and the product of the more effects of high-quality will certainly be favored by people.
The content of the invention
It is obtained olive meat pulp delicious flavour, old it is an object of the invention to provide a kind of preparation method of olive meat pulp
It is few all preferably both to have remained olive and relieved the effect of alcohol, protect the effect of throat, anti-aging, also with diuresis cholagogic, clearing heat and detoxicating, fall fire antibacterial, it is good for
Stomach disappears the effect of spleen.
The present invention is achieved by the following technical solutions：
A kind of preparation method of olive meat pulp, it is characterised in that step is as follows：
1) fresh, full olive is selected, is cleaned with clear water, stoning is crushed after draining；
2) raw material is weighed by following parts by weight：120~135 parts of olive pulp, 50~70 parts of pork, 2~6 parts of fennel, gold
3~4 parts of money grass, 1~3 part of black nightshade, 3~5 parts of clematis armandi Francs, 0.5~2 part of wrinkled giant hyssop；
3) pork is cleaned into chopping, pickles 0.2~0.5h, rapeseed oil is put into after heating kettle, the pork stir-frying after pickling
It is extremely well done, take the dish out of the pot；
4) olive pulp, fennel, desmodium, black nightshade, clematis armandi Francs and wrinkled giant hyssop are together put into metal pan, add 8~10
Water again, first burnt with big to the 3~8min that seethes with excitement, then switch to slow fire and boil, until water is 2~3 times of plant material；
5) pork of step 3) is put into the metal pan of step 4), adds soy sauce, oil consumption and salt, stirring boils 20
~30min, takes the dish out of the pot, and sterilizing, packs and produces olive meat pulp.
Preferably, the parts by weight of the raw material be 130 parts of olive pulp, 60 parts of pork, 5 parts of fennel, 3.5 parts of desmodium,
2 parts of black nightshade, 4 parts of clematis armandi Francs, 1.5 parts of wrinkled giant hyssop；
Particularly, during pork chopping, long 3~5cm, wide 0.4~0.8cm strip are cut into.
Particularly, shredded pork is together pickled with rapeseed oil and soy sauce, and its ratio is pork：Rapeseed oil：Soy sauce=15~18：
3~5：2.
Particularly, in the step 5), the amount of soy sauce is the 1/20 of pork yarn quality, and the amount of oil consumption is pork yarn quality
1/30, the amount of salt is the 1/50 of pork yarn quality.
Compared with existing olive meat pulp, the advantage of the invention is that：Made using desmodium, black nightshade, clematis armandi Francs and wrinkled giant hyssop
Boil dip for raw material so that olive meat pulp had both remained olive and has relieved the effect of alcohol, protects the effect of throat, anti-aging, also with diuresis cholagogic,
Clearing heat and detoxicating, fall fire antibacterial, stomach invigorating disappear the effect of spleen.This law preparation technology is simple, and raw material is easy to get, product health nutrient value
Height, instant safety.
Embodiment
Embodiment 1
A kind of preparation method of olive meat pulp, it is characterised in that step is as follows：
1) fresh, full olive is selected, is cleaned with clear water, stoning is crushed after draining；
2) raw material is weighed by following parts by weight：120 parts of olive pulp, 50 parts of pork, 2 parts of fennel, 3 parts of desmodium, black nightshade 1
Part, 3 parts of clematis armandi Francs, 0.5 part of wrinkled giant hyssop；
3) pork is cleaned and is cut into long 3cm, wide 0.4cm strip, with rapeseed oil and soy sauce pork in proportion：Rapeseed oil：
Soy sauce=15：3：2 pickle 0.2h, and rapeseed oil is put into after heating kettle, and the pork stir-frying after pickling takes the dish out of the pot to well done；
4) olive pulp, fennel, desmodium, black nightshade, clematis armandi Francs and wrinkled giant hyssop are together put into metal pan, add 8 times
Water, first burnt with big to 3~8min of boiling, then switch to slow fire and boil, until water is 2 times of plant material；
5) pork of step 3) is put into the metal pan of step 4), adds soy sauce, oil consumption and salt, stirring boils 20
~30min, takes the dish out of the pot, and sterilizing, packs and produces olive meat pulp；Wherein, the amount for adding soy sauce is the 1/20 of pork yarn quality, oil consumption
Amount be the 1/30 of pork yarn quality, the amount of salt is the 1/50 of pork yarn quality.
Embodiment 2
A kind of preparation method of olive meat pulp, it is characterised in that step is as follows：
1) fresh, full olive is selected, is cleaned with clear water, stoning is crushed after draining；
2) raw material is weighed by following parts by weight：135 parts of olive pulp, 70 parts of pork, 6 parts of fennel, 4 parts of desmodium, black nightshade 3
Part, 5 parts of clematis armandi Francs, 2 parts of wrinkled giant hyssop；
3) pork is cleaned and is cut into long 5cm, wide 0.8cm strip, with rapeseed oil and soy sauce pork in proportion：Rapeseed oil：
Soy sauce=18：5：2 pickle 0.5h, and rapeseed oil is put into after heating kettle, and the pork stir-frying after pickling takes the dish out of the pot to well done；
4) olive pulp, fennel, desmodium, black nightshade, clematis armandi Francs and wrinkled giant hyssop are together put into metal pan, add 10 times
Water, first burnt with big to 3~8min of boiling, then switch to slow fire and boil, until water is 3 times of plant material；
5) pork of step 3) is put into the metal pan of step 4), adds soy sauce, oil consumption and salt, stirring boils 20
~30min, takes the dish out of the pot, and sterilizing, packs and produces olive meat pulp；Wherein, the amount for adding soy sauce is the 1/20 of pork yarn quality, oil consumption
Amount be the 1/30 of pork yarn quality, the amount of salt is the 1/50 of pork yarn quality.
Embodiment 3
A kind of preparation method of olive meat pulp, it is characterised in that step is as follows：
1) fresh, full olive is selected, is cleaned with clear water, stoning is crushed after draining；
2) raw material is weighed by following parts by weight：130 parts of olive pulp, 60 parts of pork, 5 parts of fennel, 3.5 parts of desmodium, dragon
2 parts of certain herbaceous plants with big flowers, 4 parts of clematis armandi Francs, 1.5 parts of wrinkled giant hyssop；
3) pork is cleaned and is cut into long 4cm, wide 0.6cm strip, with rapeseed oil and soy sauce pork in proportion：Rapeseed oil：
Soy sauce=17：4：2 pickle 0.4h, and rapeseed oil is put into after heating kettle, and the pork stir-frying after pickling takes the dish out of the pot to well done；
4) olive pulp, fennel, desmodium, black nightshade, clematis armandi Francs and wrinkled giant hyssop are together put into metal pan, add 9 times
Water, first burnt with big to 3~8min of boiling, then switch to slow fire and boil, until water is 2.5 times of plant material；
5) pork of step 3) is put into the metal pan of step 4), adds soy sauce, oil consumption and salt, stirring boils 20
~30min, takes the dish out of the pot, and sterilizing, packs and produces olive meat pulp；Wherein, the amount for adding soy sauce is the 1/20 of pork yarn quality, oil consumption
Amount be the 1/30 of pork yarn quality, the amount of salt is the 1/50 of pork yarn quality.
Claims (5)
1. a kind of preparation method of olive meat pulp, it is characterised in that step is as follows：
1) fresh, full olive is selected, is cleaned with clear water, stoning is crushed after draining；
2) raw material is weighed by following parts by weight：120~135 parts of olive pulp, 50~70 parts of pork, 2~6 parts of fennel, desmodium 3
~4 parts, 1~3 part of black nightshade, 3~5 parts of clematis armandi Francs, 0.5~2 part of wrinkled giant hyssop；
3) pork is cleaned into chopping, pickles 0.2~0.5h, rapeseed oil is put into after heating kettle, the pork stir-frying after pickling is to complete
It is ripe, take the dish out of the pot；
4) olive pulp, fennel, desmodium, black nightshade, clematis armandi Francs and wrinkled giant hyssop are together put into metal pan, add 8~10 times
Water, first burnt with big to 3~8min of boiling, then switch to slow fire and boil, until water is 2~3 times of plant material；
5) pork of step 3) being put into the metal pan of step 4), adds soy sauce, oil consumption and salt, stirring boils 20~
30min, take the dish out of the pot, sterilize, pack and produce olive meat pulp.
A kind of 2. preparation method of olive meat pulp according to claim 1, it is characterised in that：The parts by weight of the raw material are
130 parts of olive pulp, 60 parts of pork, 5 parts of fennel, 3.5 parts of desmodium, 2 parts of black nightshade, 4 parts of clematis armandi Francs, 1.5 parts of wrinkled giant hyssop.
A kind of 3. preparation method of olive meat pulp according to claim 1, it is characterised in that：During pork chopping, cut
3~5cm of growth, wide 0.4~0.8cm strip.
A kind of 4. preparation method of olive meat pulp according to claim 1, it is characterised in that：Shredded pork rapeseed oil and sauce
Oil is together pickled, and its ratio is pork：Rapeseed oil：Soy sauce=15~18：3~5：2.
A kind of 5. preparation method of olive meat pulp according to claim 1, it is characterised in that：In the step 5), soy sauce
Amount be the 1/20 of pork yarn quality, the amount of oil consumption is the 1/30 of pork yarn quality, and the amount of salt is the 1/50 of pork yarn quality.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710714024.7A CN107348471A (en) | 2017-08-18 | 2017-08-18 | A kind of preparation method of olive meat pulp |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710714024.7A CN107348471A (en) | 2017-08-18 | 2017-08-18 | A kind of preparation method of olive meat pulp |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348471A true CN107348471A (en) | 2017-11-17 |
Family
ID=60286829
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710714024.7A Pending CN107348471A (en) | 2017-08-18 | 2017-08-18 | A kind of preparation method of olive meat pulp |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348471A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402448A (en) * | 2018-05-31 | 2018-08-17 | 浦北县龙腾食品有限公司 | The preparation method of appetizing olive roast pork sauce |
| CN108713735A (en) * | 2018-05-31 | 2018-10-30 | 浦北县龙腾食品有限公司 | The preparation method of Sauce flavor olive roast pork sauce |
| CN108719953A (en) * | 2018-05-31 | 2018-11-02 | 浦北县龙腾食品有限公司 | The preparation process of fruit flavor olive roast pork sauce |
| CN108740983A (en) * | 2018-05-31 | 2018-11-06 | 浦北县龙腾食品有限公司 | The preparation method of nutritious olive roast pork sauce |
| CN108813544A (en) * | 2018-05-31 | 2018-11-16 | 浦北县龙腾食品有限公司 | The preparation process of health care olive roast pork sauce |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN103054004A (en) * | 2012-12-27 | 2013-04-24 | 朝阳市宏达菌业有限公司 | Wild mushroom beef paste and preparation method thereof |
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
| CN105614825A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Fish-flavored olive pasta sauce |
| CN106616897A (en) * | 2017-02-28 | 2017-05-10 | 浦北县龙腾食品有限公司 | Preparation method for olive meat sauce |
-
2017
- 2017-08-18 CN CN201710714024.7A patent/CN107348471A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102488183A (en) * | 2011-12-01 | 2012-06-13 | 余家友 | Special flavor diced meat oily chili and preparation method thereof |
| CN103054004A (en) * | 2012-12-27 | 2013-04-24 | 朝阳市宏达菌业有限公司 | Wild mushroom beef paste and preparation method thereof |
| CN103202418A (en) * | 2013-04-18 | 2013-07-17 | 杨防 | Olive paste and preparation technology thereof |
| CN105614825A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Fish-flavored olive pasta sauce |
| CN105433349A (en) * | 2015-11-13 | 2016-03-30 | 广西北部湾珠乡橄榄食品有限公司 | Production technology of olive tapenade for health care and blood pressure reduction |
| CN106616897A (en) * | 2017-02-28 | 2017-05-10 | 浦北县龙腾食品有限公司 | Preparation method for olive meat sauce |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402448A (en) * | 2018-05-31 | 2018-08-17 | 浦北县龙腾食品有限公司 | The preparation method of appetizing olive roast pork sauce |
| CN108713735A (en) * | 2018-05-31 | 2018-10-30 | 浦北县龙腾食品有限公司 | The preparation method of Sauce flavor olive roast pork sauce |
| CN108719953A (en) * | 2018-05-31 | 2018-11-02 | 浦北县龙腾食品有限公司 | The preparation process of fruit flavor olive roast pork sauce |
| CN108740983A (en) * | 2018-05-31 | 2018-11-06 | 浦北县龙腾食品有限公司 | The preparation method of nutritious olive roast pork sauce |
| CN108813544A (en) * | 2018-05-31 | 2018-11-16 | 浦北县龙腾食品有限公司 | The preparation process of health care olive roast pork sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107348471A (en) | A kind of preparation method of olive meat pulp | |
| CN103992916A (en) | Coix seed and blueberry-containing health black tea wine and processing method thereof | |
| KR100896902B1 (en) | Producing method of improved soypaste and the improved soypaste produced by the same | |
| KR20210090889A (en) | Soy sauce for making soy crab | |
| CN106666472A (en) | Preparation method of tarragon-flavor canned pomfret | |
| CN103621906B (en) | Chufa and leonurus pseudomacranthus rice crust | |
| KR100879016B1 (en) | Producing method of improved soy sauce and the improved soy sauce produced by the same | |
| KR101190329B1 (en) | Manufacturing Method of Korean hot pepper paste by Cudrania Tricupspidate Bureau | |
| KR20170013528A (en) | The method of making a graviola loach soup | |
| KR20160025271A (en) | Manufacturing method for a healthy soybean paste using natural material | |
| CN103947797B (en) | A kind of preparation method of fermented type tree peony tender shoots tea compound beverage | |
| KR101037572B1 (en) | Powder manufacturing process using rind and pip of rubus coreanus | |
| KR20090016538A (en) | Producing method of improved soybean paste and the improved soybean paste produced by the same | |
| KR100596144B1 (en) | Citrus sunki tea and citrus sunki vinegar tea having licorice extracts | |
| CN111000157A (en) | Baked dried beef pickled by bromelain and preparation method thereof | |
| CN103976381B (en) | Processing technology of diced pork in pot by use of aftertaste pickling method | |
| KR102320421B1 (en) | Peucedani Radix Leaf Tea and Manufacturing Method Thereof | |
| KR102268220B1 (en) | A liquid tea composition containing watermelon, lemon myrtle and lespedeza cuneata | |
| KR100692295B1 (en) | the manucture method of introduce propolis with bean-curd and the functional bean-curd by manucture of that method | |
| KR101019515B1 (en) | Soy preserve of cucumber roll and preparing method thereof | |
| CN107927720A (en) | Saute beef with cayenne pepper sauce production method | |
| KR20240139616A (en) | Broth for noodles from seafood and manufacturing method of the same | |
| KR20230120148A (en) | Method for manufacturing sweet jelly using quince fruit and schisandra chinensis fruit having antibacterial activity against periodontitis and sweet jelly manufactured by the same | |
| KR101911839B1 (en) | Method for Manufacturing White Kimchi with Water Strained Off Coagulating Bean Curd | |
| CN106509147A (en) | Wax apple flavored instant noodle cheese and making method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20171117 |
|
| RJ01 | Rejection of invention patent application after publication |