CN103060165A - A black garlic vinegar and a method for preparing the same - Google Patents
A black garlic vinegar and a method for preparing the same Download PDFInfo
- Publication number
- CN103060165A CN103060165A CN2012105819994A CN201210581999A CN103060165A CN 103060165 A CN103060165 A CN 103060165A CN 2012105819994 A CN2012105819994 A CN 2012105819994A CN 201210581999 A CN201210581999 A CN 201210581999A CN 103060165 A CN103060165 A CN 103060165A
- Authority
- CN
- China
- Prior art keywords
- garlic
- vinegar
- black garlic
- juice
- water
- 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
Landscapes
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention discloses a black garlic vinegar and a method for preparing the same. The method comprises: taking out raw garlic to strip the husk, selecting garlic cloves not rotten, washing by using water and draining off water, and crushing and mashing the garlic gloves into paste by using a mincing machine; placing the paste into a stainless steel pot, adding water with an amount of 20 times of the material, and stirring uniformly; closing the lid airtightly, heating with big fire to boil for 1-1.5 hours, switching to small fire so that the pot temperature is maintained at 90-95 DEG C, insulation fermentating for 24 hours; pouring out the fermented mixed materials for filtration to obtain fermented black garlic juice; then concentrating the black garlic juice to concentrated juice at a low temperature of 50-60 DEG C to give the black garlic juice used in the product of the invention; and blending the concentrated juice with existing vinegar to prepare the black garlic vinegar. The fermented black garlic has no pungent garlic taste which is effectively eliminated, and contents of beneficial ingredients such as amino acids, reducing sugars and others are improved, thus adding a rich flavor to the blended vinegar, enhancing the nutritional value of the vinegar, enriching of range of applications of garlic in the diet field, and meeting people's needs for gourmet.
Description
Technical field
The present invention relates to food processing field, relate in particular to a kind of black garlic vinegar and preparation method thereof.
Background technology
Vinegar is the traditional acid condiment of China, has the history of brewageing in more than 2000 year, and ancient times is called " vinegar ", " jealous woman ", " Bitters " etc.China is vast in territory, working people industry and intelligence, and vinegar kind of producing in all parts of the country is a lot, and famous have Shanxi mature vinegar, zhenjiang vinegar, Sichuan bran vinegar, Jiangsu and Zhejiang Provinces rose vinegar, Fujian Monas cuspurpureus Went vinegar, a northeast light-coloured vinegar etc.Vinegar is different according to brewing materials and technique, and various compositions and the color of finished product vinegar also have larger difference.The commercially available vinegar of China is to utilize zymotechnique to be made mostly, and existing traditional technology also has modern crafts.According to the difference of each material state of acetic fermentation stage, vinegar brewing technique can be divided into solid fermentation process and liquid fermentation process two large classes.The solid fermentation process supplementary product consumption is large, and the nutritive substance that participates in fermentation is abundant, and microbe species is many, and fermentation period is long, the product acidity that brews is high, and color is good, but the solid fermentation process mechanization degree is low, labour intensity is large, and fermentation period is long, and raw material availability is low, and labour productivity is low.The liquid fermentation process mechanization degree is high, and output is large, but local flavor is not as solid fermentation process.In addition, market also has artificial preparation of vinegar to capture share, because preparation of vinegar is to add acetic acid, foodstuff additive, sanitas, pigment, tasty agents etc., although in a large number satisfying the market supply, but it is of low nutritive value, the foodstuff additive such as a large amount of use seasoningss make the eater produce misgivings, can not satisfy well the consumer group to nutrition and healthy requirement.
The main raw material of vinegar is the material of rich in starch, sugar or ethanol class, is the main raw material that generates acetic acid in the fermenting process, such as cereal, potato class, wild plant, fruits and vegetables, molasses, drinks etc.Cereal materials is mainly Chinese sorghum, rice, glutinous rice, corn, millet, wheat etc.
Vinegar is not only the seasoning good merchantable brand that people like, also has multiple nutrients health care and medicinal efficacy.Vinegar can prevent and remove fatigue, and pathogenic bacteria is had very strong killing effect, can prevent and treat multiple infectious disease; Normal edible vinegar can prevent that body fluid from being acid, reduces blood pressure, prevention of arterial sclerosis function; Vinegar can strengthen liver function and renal function, anti-treating constipation and the diseases such as kidney, courage, bladder and lithangiuria; Vinegar also has the effects such as in advance anti-aging, beauty treatment, fat-reducing.
Garlic is fermented through self in certain fixed temperature and humidity condition and namely forms Bulbus Allii, its Bulbus Allii is not only to have removed pungent garlic odour flavor, because its organic composition changes during the fermentation, amino acid, the content of reducing sugar significantly promotes, this not only makes the nutrition of black garlic get a promotion, its edible flavouring quality also obtains very large change simultaneously, the resistance of oxidation of black garlic and the effect of strengthening immunity significantly improve, present have extremely strong anti-oxidant, physical strength reinforcing, antifatigue, antidotal health-care effect, studies show that through the scholar black garlic is to hypertension, hyperlipidaemia, hyperglycemia, the diseases such as hypercholesterolemia have good adjusting and prevention effect.
The exploitation of Bulbus Allii vinegar, to the economic worth that improves garlic, enrich seasonings kind important role, prior art discloses the preparation technology that " garlic vinegar " reaches " allotment type garlic vinegar ", (the volume such as " make wine vinegar technology processed and example " Japanese plum tinkling of pieces of jade, Chemical Industry Press, in May, 2006 the 287-290 page or leaf), former approach be with garlic get juice, sterilization makes by the double-deck fermentation of yeast and acetic bacteria; A rear method is that garlic is broken and granulated sugar, the mixing element of salt and the vinegar immersion 7-10d after the sterilization make, the garlic vinegar of above-mentioned two kinds of methods preparation all is difficult to overcome the pungent of garlic and pungency garlic odour flavor, this gives for cold dish and is difficult to be generalizable as seasonings, edible with the more difficult acceptance of the people of garlicky food for being reluctant, the former preparation method is although can weaken during the fermentation the garlic odour flavor, but its complicated process of preparation, time-consuming, effort, production efficiency is low.And Chinese patent CN102226144A discloses " black garlic vinegar and preparation method thereof ", effectively solved the problem of garlic odour, and can also effectively bring into play the effect of Bulbus Allii, promoted the nutritional quality of vinegar, but be to carry out diastatic fermentation after at first getting the sterilization of garlic juice with regard to production technique, and then adopt yeast saccharomyces cerevisiae to carry out zymamsis 5-7 days, and garlic slice is heated to 80 ℃ again, be incubated 48 hours, be reduced to again 70 ℃, be incubated 96 hours, filter to such an extent that to get black garlic inspissated juice through clarification filtration is concentrated again after the black garlic Normal juice, then, get garlic vinegar and black garlic inspissated juice is allocated in proportion, its complex process, time-consuming, efficient is low.
Summary of the invention
The present invention is directed to the deficiencies in the prior art, a kind of black garlic vinegar that is made with blending method by black garlic inspissated juice and existing common making vinegar is provided, do not add the additives such as acetic acid, foodstuff additive, pigment, make and a kind ofly just have aromatic strongly fragrant, the flavor of vinegar fragrance, sweet and sour taste, garlic, contain abundant black garlic nutritive substance and the black garlic vinegar of flavor characteristics.
The object of the present invention is to provide a kind of black garlic vinegar.
The present invention also aims to provide a kind of preparation method of black garlic vinegar.
The objective of the invention is to be achieved through the following technical solutions:
A kind of black garlic vinegar is characterized in that, it is to add 20 times water after fermentation by garlic pasty state mashed garlic, gets fermenting black garlic juice, and reconcentration becomes inspissated juice and existing vinegar to blend to form, and its ratio of blending is to deceive the garlic inspissated juice: vinegar is the 1:10 ratio.
Its operation steps is: get the living head of garlic and peel off crust, select non-rot garlic clove, water is rinsed well and is drained away the water, broken and the mashed garlic that mashes is inserted in the stainless steel steam cooker water that adding material is 20 times with pulverizer, stir, airtight pot cover, big fire heated and boiled were used low baking temperature instead and are made kettle temperature remain on 90-95 ℃ after 1-1.5 hour, heat-preservation fermentation 24 hours, inclining the fermentation mixture, filters, and gets fermenting black garlic juice, become inspissated juice with 50-60 ℃ of cryoconcentration again, namely obtain the black garlic inspissated juice that this product is used, again inspissated juice and existing vinegar are blent, namely make black garlic vinegar.
Its process of blending is: 1 kilogram of garlic clove is broken and mash with pulverizer, insert in the stainless steel steam cooker, the water that adding material is 20 times stirs, airtight pot cover, after big fire heated and boiled 1-1.5 hour, use low baking temperature instead and make kettle temperature remain on 90-95 ℃ of heat-preservation fermentation 24 hours, inclining fermenting mixture, filter, get fermenting black garlic juice, 50-60 ℃ of cryoconcentration of usefulness becomes 5 kilograms of black garlic inspissated juices again, 1 kilogram of black garlic inspissated juice is blended in 10 kilograms of existing vinegars to get final product again.
A kind of preparation method of black garlic vinegar is characterized in that, it comprises following sequential steps:
(1) get the living head of garlic and peel off crust, select non-rot garlic clove, water is rinsed well, drains away the water, and is for subsequent use;
(2) with the garlic clove that drains away the water with pulverizer the broken and mashed garlic that mashes;
(3) pasty state mashed garlic is inserted in the stainless pot steam cooker, the water that adding material is 20 times stirs evenly, airtight pot cover, and the big fire heated and boiled was used low baking temperature instead and is made kettle temperature remain on 90-95 ℃, heat-preservation fermentation 24 hours after 1-1.5 hour;
(4) incline and the fermentation mixture, filter, get fermenting black garlic juice;
(5) adopt 50-60 ℃ of cryoconcentration to become inspissated juice above-mentioned juice, namely obtain the black garlic inspissated juice that this product is used;
(6) above-mentioned black garlic inspissated juice and existing vinegar are blent, namely made black garlic vinegar.
The preparation method of a kind of black garlic vinegar described above, its process of blending is: with 1 kilogram of garlic clove with pulverizer the broken and mashed garlic that mashes, insert in the stainless steel steam cooker, the water that adding material is 20 times, stir, airtight pot cover, after big fire heated and boiled 1-1.5 hour, using low baking temperature instead makes kettle temperature remain on 90-95 ℃ of heat-preservation fermentation after 24 hours, inclining the fermentation mixture, filters, and gets fermenting black garlic juice, 50-60 ℃ of cryoconcentration of usefulness becomes 5 kilograms of black garlic inspissated juices again, 1 kilogram of black garlic inspissated juice is blended in 10 kilograms of existing vinegars to get final product again.
Beneficial effect of the present invention
The present invention utilizes fermenting black garlic inspissated juice and existing making vinegar to blend and is prepared into black garlic vinegar, has not only kept the physiological function of garlic, has increased again the delicate flavour of vinegar, can make people in enjoying the process of seasonings, obtains useful health-care effect.
Black garlic has by fermentation not only been dispelled the pungent taste of garlic effectively, and the beneficiating ingredients such as its amino acid, reducing sugar are improved, and have increased the strong fragrance of blending vinegar, have increased people's appetite sense.
The present invention replaces the artificial foodstuff additive preparation of vinegar such as seasonings, acidic flavoring agent that add with the fermenting black garlic inspissated juice, mouthfeel is good, not only can satisfy the daily needs of cooking seasoning of people, also promoted the nutritive ingredient of vinegar, effect with spleen benefiting and stimulating the appetite, increase appetite, enrich the range of application of garlic in the diet field, satisfied people's cuisines needs.
Manufacture craft of the present invention is simple, easily forms suitability for industrialized production, and is cheap, and the common people are easy to accept, and are subjected to very much human consumer's welcome.
Embodiment
Get the living head of garlic and peel off crust, select non-rot garlic clove, water is rinsed well, drains away the water, broken and the mashed garlic that mashes with pulverizer, insert in the stainless steel steam cooker, the water that adding material is 20 times stirs evenly, airtight pot cover, after big fire heated and boiled 1-1.5 hour, use low baking temperature instead and make kettle temperature remain on 90-95 ℃, heat-preservation fermentation is after 24 hours, incline and the fermentation mixture, filter, get fermenting black garlic juice, adopt 50-60 ℃ of cryoconcentration to become inspissated juice fermenting black garlic juice, namely obtain the black garlic inspissated juice that this product is used, to deceive the garlic inspissated juice again and existing vinegar is blent, its ratio of blending is black garlic inspissated juice: vinegar is the 1:10 ratio, namely makes black garlic vinegar.
Embodiment 1
1 kilogram of garlic clove with pulverizer fragmentation and the mashed garlic that mashes, is inserted in the stainless steel steam cooker water that adding material is 20 times, stir, airtight pot cover, big fire heated and boiled were used low baking temperature instead and are made kettle temperature remain on 90-95 ℃ of heat-preservation fermentation after 24 hours after 1 hour, incline and the fermentation mixture, filter, get fermenting black garlic juice, become 5 kilograms of black garlic inspissated juices with 50-60 ℃ of cryoconcentration again, again 1 kilogram of black garlic inspissated juice is blended in 10 kilograms of existing vinegars, gets product.
Embodiment 2
1 kilogram of garlic clove with pulverizer fragmentation and the mashed garlic that mashes, is inserted in the stainless steel steam cooker water that adding material is 20 times, stir, airtight pot cover, big fire heated and boiled were used low baking temperature instead and are made kettle temperature remain on 90-95 ℃ of heat-preservation fermentation after 24 hours after 1.5 hours, incline and the fermentation mixture, filter, get fermenting black garlic juice, become 5 kilograms of black garlic inspissated juices with 50-60 ℃ of cryoconcentration again, again 1 kilogram of black garlic inspissated juice is blended in 10 kilograms of existing vinegars, gets product.
Claims (3)
1. a black garlic vinegar is characterized in that, is to add 20 times water after fermentation by garlic pasty state mashed garlic, gets fermenting black garlic juice, and reconcentration becomes inspissated juice and existing vinegar to blend to form, and its ratio of blending is to deceive the garlic inspissated juice: vinegar is the 1:10 ratio;
Its operation steps is: get the living head of garlic and peel off crust, select non-rot garlic clove, water is rinsed well and is drained away the water, broken and the mashed garlic that mashes is inserted in the Stainless Steel Kettle water that adding material is 20 times with pulverizer, stir, airtight pot cover, big fire heated and boiled were used low baking temperature instead and are made kettle temperature remain on 90-95 ℃ after 1-1.5 hour, heat-preservation fermentation 24 hours, inclining the fermentation mixture, filters, and gets fermenting black garlic juice, become inspissated juice with 50-60 ℃ of cryoconcentration again, namely obtain the black garlic inspissated juice that this product is used, again inspissated juice and existing vinegar are blent, namely make black garlic vinegar;
Its process of blending is: 1 kilogram of garlic clove is broken and mash with pulverizer, insert in the stainless steel steam cooker, the water that adding material is 20 times stirs, airtight pot cover, after big fire heated and boiled 1-1.5 hour, use low baking temperature instead and make kettle temperature remain on 90-95 ℃ of heat-preservation fermentation 24 hours, inclining fermenting mixture, filter, get fermenting black garlic juice, 50-60 ℃ of cryoconcentration of usefulness becomes 5 kilograms of black garlic inspissated juices again, 1 kilogram of black garlic inspissated juice is blended in 10 kilograms of existing vinegars to get final product again.
2. the preparation method of a black garlic vinegar is characterized in that comprising following sequential steps:
(1) get the living head of garlic and peel off crust, select non-rot garlic clove, water is rinsed well, drains away the water, and is for subsequent use;
(2) with the garlic clove that drains away the water with pulverizer the broken and mashed garlic that mashes;
(3) pasty state mashed garlic is inserted in the stainless pot steam cooker, the water that adding material is 20 times stirs evenly, airtight pot cover, and the big fire heated and boiled was used low baking temperature instead and is made kettle temperature remain on 90-95 ℃, heat-preservation fermentation 24 hours after 1-1.5 hour;
(4) incline and the fermentation mixture, filter, get fermenting black garlic juice;
(5) adopt 50-60 ℃ of cryoconcentration to become inspissated juice above-mentioned juice, namely obtain the black garlic inspissated juice that this product is used;
(6) above-mentioned black garlic inspissated juice and existing vinegar are blent, namely made black garlic vinegar.
3. the preparation method of a kind of black garlic vinegar according to claim 2, it is characterized in that, its process of blending is: with 1 kilogram of garlic clove with pulverizer the broken and mashed garlic that mashes, insert in the stainless steel steam cooker, the water that adding material is 20 times, stir, airtight pot cover, after big fire heated and boiled 1-1.5 hour, use low baking temperature instead and make kettle temperature remain on 90-95 ℃ of heat-preservation fermentation after 24 hours, inclining the fermentation mixture, filter, get fermenting black garlic juice, 50-60 ℃ of cryoconcentration of usefulness becomes 5 kilograms of black garlic inspissated juices again, 1 kilogram of black garlic inspissated juice is blended in 10 kilograms of existing vinegars to get final product again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105819994A CN103060165A (en) | 2012-12-28 | 2012-12-28 | A black garlic vinegar and a method for preparing the same |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012105819994A CN103060165A (en) | 2012-12-28 | 2012-12-28 | A black garlic vinegar and a method for preparing the same |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103060165A true CN103060165A (en) | 2013-04-24 |
Family
ID=48103068
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012105819994A Pending CN103060165A (en) | 2012-12-28 | 2012-12-28 | A black garlic vinegar and a method for preparing the same |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103060165A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103667003A (en) * | 2013-12-30 | 2014-03-26 | 徐州绿之野生物食品有限公司 | Fermented black wolfberry vinegar and preparation method thereof |
| CN103695280A (en) * | 2013-12-30 | 2014-04-02 | 徐州绿之野生物食品有限公司 | Black wolfberry vinegar and preparation method thereof |
| CN104256528A (en) * | 2014-09-30 | 2015-01-07 | 暨南大学 | Black garlic sauce and black garlic moon cake stuffing containing same |
| CN104382127A (en) * | 2014-10-29 | 2015-03-04 | 王云 | Drink containing black garlic and honey vinegar |
| CN106554897A (en) * | 2016-11-15 | 2017-04-05 | 山东农业大学 | A kind of preparation method of anti-oxidant A black garlic vinegar and a method for preparing the same |
| CN107586693A (en) * | 2017-09-22 | 2018-01-16 | 太仓市林港农场专业合作社 | One kind lifting is immune to make every effort to promote digestion A black garlic vinegar and a method for preparing the same and its production technology |
| CN113142540A (en) * | 2021-05-06 | 2021-07-23 | 北京惠泽康华生物科技有限公司 | Production method of SOD black garlic soy sauce |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090088477A (en) * | 2008-02-15 | 2009-08-20 | 김순량 | Extracts of aged garlic and a preparation method of aged garlic and vinegar beverage using the garlic |
| CN102224908A (en) * | 2011-05-05 | 2011-10-26 | 中华全国供销合作总社济南果品研究院 | Preparation method of black garlic juice and black garlic powder |
| CN102226144A (en) * | 2011-05-24 | 2011-10-26 | 山东巨野晨农永兴食品有限公司 | Black garlic vinegar and preparation method thereof |
| CN102240010A (en) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
| KR20120012066A (en) * | 2010-07-30 | 2012-02-09 | 경상북도 상주시 | The beverage containing Gastrodiae rhizoma extract, and manufacturing method thereof |
| KR20120069230A (en) * | 2010-12-20 | 2012-06-28 | (주)자소원 | Aged black garlic beverage with perilla frutescens and manufacturing method thereof |
-
2012
- 2012-12-28 CN CN2012105819994A patent/CN103060165A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20090088477A (en) * | 2008-02-15 | 2009-08-20 | 김순량 | Extracts of aged garlic and a preparation method of aged garlic and vinegar beverage using the garlic |
| KR20120012066A (en) * | 2010-07-30 | 2012-02-09 | 경상북도 상주시 | The beverage containing Gastrodiae rhizoma extract, and manufacturing method thereof |
| KR20120069230A (en) * | 2010-12-20 | 2012-06-28 | (주)자소원 | Aged black garlic beverage with perilla frutescens and manufacturing method thereof |
| CN102224908A (en) * | 2011-05-05 | 2011-10-26 | 中华全国供销合作总社济南果品研究院 | Preparation method of black garlic juice and black garlic powder |
| CN102226144A (en) * | 2011-05-24 | 2011-10-26 | 山东巨野晨农永兴食品有限公司 | Black garlic vinegar and preparation method thereof |
| CN102240010A (en) * | 2011-05-24 | 2011-11-16 | 山东巨野晨农永兴食品有限公司 | Method for producing concentrated black garlic juice and application thereof |
Non-Patent Citations (1)
| Title |
|---|
| 祝炳俏等: "黑蒜抗氧化活性研究", 《食品研究与开发》, no. 10, 5 October 2008 (2008-10-05) * |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103667003A (en) * | 2013-12-30 | 2014-03-26 | 徐州绿之野生物食品有限公司 | Fermented black wolfberry vinegar and preparation method thereof |
| CN103695280A (en) * | 2013-12-30 | 2014-04-02 | 徐州绿之野生物食品有限公司 | Black wolfberry vinegar and preparation method thereof |
| CN103695280B (en) * | 2013-12-30 | 2015-04-22 | 徐州绿之野生物食品有限公司 | Black wolfberry vinegar and preparation method thereof |
| CN104256528A (en) * | 2014-09-30 | 2015-01-07 | 暨南大学 | Black garlic sauce and black garlic moon cake stuffing containing same |
| CN104256528B (en) * | 2014-09-30 | 2016-04-13 | 暨南大学 | A kind of black garlic sauce and the black garlic mooncake filling containing black garlic sauce |
| CN104382127A (en) * | 2014-10-29 | 2015-03-04 | 王云 | Drink containing black garlic and honey vinegar |
| CN104382127B (en) * | 2014-10-29 | 2016-10-05 | 周平 | A kind of black Bulbus Allii honey vinegar beverage |
| CN106554897A (en) * | 2016-11-15 | 2017-04-05 | 山东农业大学 | A kind of preparation method of anti-oxidant A black garlic vinegar and a method for preparing the same |
| CN107586693A (en) * | 2017-09-22 | 2018-01-16 | 太仓市林港农场专业合作社 | One kind lifting is immune to make every effort to promote digestion A black garlic vinegar and a method for preparing the same and its production technology |
| CN113142540A (en) * | 2021-05-06 | 2021-07-23 | 北京惠泽康华生物科技有限公司 | Production method of SOD black garlic soy sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102687844B (en) | Method for preparing five-bean soy sauce | |
| CN103060165A (en) | A black garlic vinegar and a method for preparing the same | |
| CN103555554A (en) | Black rice vinegar and preparation method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN104522612B (en) | A kind of production method brewageing mushroom soy sauce | |
| CN103255027A (en) | Chinese yam base liquor | |
| CN103060167B (en) | Black Helianthus tuberosus vinegar and preparation method thereof | |
| CN105255631A (en) | Method for preparing passion fruit and glutinous rice fermented wine | |
| CN105053966A (en) | Fermenting type fragrant mushroom fish sauce and preparation method thereof | |
| CN103039941A (en) | Black garlic sauce and preparation method thereof | |
| CN105231345A (en) | Pumpkin-glutinous rice sweet ferment rice | |
| CN103060166A (en) | Black allium chinensis vinegar and preparation method thereof | |
| CN109222046A (en) | Capsicum soy sauce and preparation method thereof | |
| CN105238632A (en) | Banana and glutinous rice wine | |
| CN106820061A (en) | One kind culinary art cooking wine and preparation method thereof | |
| CN105255630A (en) | Preparation method of dragon fruit and stick rice sweet fermented-rice | |
| CN103695280B (en) | Black wolfberry vinegar and preparation method thereof | |
| CN103045453B (en) | Purslane vinegar and production method thereof | |
| CN105105085A (en) | Soy sauce with stomach invigorating and digestion promoting functions and preparation method thereof | |
| CN105255629A (en) | Indian jujube fermented glutinous rice | |
| CN105231272A (en) | Preparation method of lichee-glutinous rice sweet ferment rice | |
| CN102936562A (en) | Fermented black ginkgo vinegar and preparation method thereof | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN104804939A (en) | Chinese chestnut wine and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130424 |