CN103549376B - 雪菜酱及其制备方法 - Google Patents
雪菜酱及其制备方法 Download PDFInfo
- Publication number
- CN103549376B CN103549376B CN201310488474.0A CN201310488474A CN103549376B CN 103549376 B CN103549376 B CN 103549376B CN 201310488474 A CN201310488474 A CN 201310488474A CN 103549376 B CN103549376 B CN 103549376B
- Authority
- CN
- China
- Prior art keywords
- potherb mustard
- sauce
- potherb
- preparation
- grain
- 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.)
- Expired - Fee Related
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 38
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000021574 pickled cabbage Nutrition 0.000 title abstract 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 14
- 235000004611 garlic Nutrition 0.000 claims abstract description 14
- 235000008397 ginger Nutrition 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 6
- 239000008158 vegetable oil Substances 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 244000026811 Brassica nipposinica Species 0.000 claims description 78
- 241000234282 Allium Species 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 10
- 241001107116 Castanospermum australe Species 0.000 claims description 9
- 235000021279 black bean Nutrition 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 8
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 235000016068 Berberis vulgaris Nutrition 0.000 claims description 4
- 241000335053 Beta vulgaris Species 0.000 claims description 4
- 238000005520 cutting process Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 241000196324 Embryophyta Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 238000000855 fermentation Methods 0.000 abstract description 4
- 230000004151 fermentation Effects 0.000 abstract description 4
- 244000068988 Glycine max Species 0.000 abstract description 2
- 235000010469 Glycine max Nutrition 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 9
- 239000002994 raw material Substances 0.000 description 6
- 239000002245 particle Substances 0.000 description 5
- 235000002639 sodium chloride Nutrition 0.000 description 5
- 150000001413 amino acids Chemical class 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 125000003118 aryl group Chemical group 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 241000282320 Panthera leo Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- CJOBVZJTOIVNNF-UHFFFAOYSA-N cadmium sulfide Chemical compound [Cd]=S CJOBVZJTOIVNNF-UHFFFAOYSA-N 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 238000011033 desalting Methods 0.000 description 1
- 235000021050 feed intake Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 235000013311 vegetables Nutrition 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
Abstract
本发明公开一种雪菜酱,其特征在于:该雪菜酱主要由以下重量百分比的各组分制备:雪菜粒50%~60%、洋葱5%~10%、大蒜5%~10%、生姜4%~8%、豆豉酱5%~10%、辣椒2%~4%、食用盐3%~5%、味精1%~2%、植物油5%~12%。本发明还公开一种上述雪菜酱的制备方法。本发明具有发酵彻底、不易涨袋,风味独特、口感好的优点。
Description
技术领域
本发明涉及食品材料技术领域,具体涉及一种雪菜酱及其制备方法。
背景技术
因雪菜本身含有胡萝卜素、氨基酸和大量食用纤维素,可用来开胃,帮助消化。而其中主要是蛋白质分解生成的氨基酸的香味,雪菜所含的氨基酸达14种之多,氨基酸的种类不同,所生成的香脂也不同,从而生成了独特的雪菜风味。因此,雪菜成为人们生活中经常食用的一类食品。目前,市场上的雪菜在加工领域中,都用采用传统工艺制作而成,开袋即食的方便腌制雪菜,或通常以雪菜为主根据消费者的需求加入各种辅料炒制而成的菜式的袋装产品,或是和其他主料如鱼、肉等炒制或炖煮而成的菜品。
但是,上述这些传统的雪菜产品已不能满足人们对于多口味、多口感的需要。而且,上述传统的雪菜产品也多存在品种、口味单一的不足。此外,由于雪菜在加工过程多以整棵或长段形式存在使得发酵不彻底造成容易涨袋或二次发酵,严重影响产品质量稳定性、缩短了保质期等不足,且目前市场上还没有一种采用雪菜制作雪菜酱的报道出现。
发明内容
本发明针对现有技术的上述不足,提供一种发酵彻底、不易涨袋,风味独特、口感好的雪菜酱。
为了解决上述技术问题,本发明采用的技术方案为:一种雪菜酱,该雪菜酱主要由以下重量百分比的各组分制备:雪菜粒50%~60%、洋葱5%~10%、大蒜5%~10%、生姜4%~8%、豆豉酱5%~10%、辣椒2%~4%、食用盐3%~5%、味精1%~2%、植物油5%~12%。
本发明还提供一种上述雪菜酱的制备方法,具体制备步骤包括:
(1)将腌制好的雪菜用洗菜机进行清洗,同时去掉黄叶、杂质;
(2)将切成3-5mm长的小段;将切成段的雪菜进行压榨,去掉8-12%的水分,得到盐度为3-4度的雪菜粒;同时压榨所得的雪菜原汁收集、备用;
(3)选用无霉烂、无病虫害、无机械伤的洋葱、生姜、大蒜为主要辅料,各自进行剥皮、清洗、打浆,备用;
(4)将植物油烧至150-180℃后,在常温环境下降至110-120℃后按以下顺序将步骤(3)的辅料洋葱、大蒜、生姜投入热油中,炒制5-120秒至出香味后,投入豆豉酱、经步骤(2)处理后的雪菜粒、辣椒,翻炒混匀;
(5)将步骤(2)所得的雪菜原汁调制成盐度为3-4度(因为步骤(2)制成雪菜粒后,雪菜粒要进行盐度检测,测出来的盐度和加入的雪菜原汁盐度要一样),然后加入步骤(4)翻炒混匀后的物料中,盐度为3-4度的雪菜原汁与经步骤(2)处理后的雪菜粒的重量比为1﹕1.5-2;然后加入食用盐和味精其他调味料进行熬制,熬制过程持续搅拌,25-30分钟后出锅得到雪菜酱;
(6)步骤(5)所得的雪菜酱自然冷却,然后采用自动灌装机灌装,控制灌装时的气压在0.4-0.6MPa;
(7)将装罐后的雪菜酱在温度90-95℃,时间20-25分钟条件下进行杀菌;然后冷却、包装。
作为优选,本发明上述步骤(5)的雪菜粒与雪菜原汁的重量比为2﹕1。采用该比例可以充分保证雪菜酱原汁原味,而且,雪菜中各种营养成分不流失,利用充分。
作为优选,本发明上述杀菌的温度为95℃,时间为25分钟;采用上述参数控制,可以更加全面、快速的达到杀菌作用,以保证产品质量的稳定性;同时,保证产品不涨袋,不二次发酵,使得产品保质期长。
本发明的优点和有益效果:
1.本发明的雪菜酱是在雪菜加工领域中的新突破,以色泽鲜黄、香气浓郁,滋味清脆鲜美的雪菜为主要原料,以洋葱、大蒜、生姜、豆豉酱、辣椒、食用盐、味精、植物油、为辅料,把雪菜卤汁综合利用在熬制过程中,使雪菜酱保持了独特的雪菜风味。
2.本发明通过以雪里蕻腌制的雪菜为主要原料,以洋葱、大蒜、生姜、豆豉酱、辣椒、食用盐、味精、植物油、为辅料,通过原料挑选、清洗、切段、压榨等工艺制得雪菜颗粒,再经过热油炒制、熬制、灌装、冷却、包装等工艺,制得了色香浓郁的雪菜酱。使得制成的雪菜颗粒具有一定的粘稠度,达到酱的形态。口味微酸、微辣,利于生津开胃,增进食欲的功能。是各种凉菜、面食、清粥拌小菜理想调料,食用方便的佐餐佳品。
3.本发明的雪菜酱,其中的雪菜通过油炒和熬制,使得其彻底发酵,不会出现涨袋等现象。
具体实施方式
下面通过具体实施例进一步详细描述本发明,但本发明不仅仅局限于以下实施例。实施例:
本发明实施例中涉及到的洋葱、大蒜、生姜等为市售新鲜产品;豆豉酱如为北京二商金狮龙门食品有限公司生产的金狮豆豉。
本发明的盐度测定采用盐度计进行,如采用市售BEC便携式盐度计。
1.雪菜颗粒的制备:各原料进行选择、清洗、切割分离:腌制后的雪菜去掉黄叶、杂质,用洗菜机进行清洗,切去菜根斩切、脱盐、压榨:雪菜切成3-5mm左右的大小,重复两次进行,用洗菜机进行清洗脱盐(盐度为4%),切成段的雪菜进行压榨,去掉10%的水分,成颗粒状;
2.辅料的制备:
①辅料的筛选:选用无霉烂、无病虫害、无机械伤的洋葱、生姜、大蒜为原料;
②辅料制备:以洋葱、生姜、大蒜为主要辅料,进行剥皮、清洗、打浆,备用;
3.原、配料比例:
雪菜颗粒60%、植物油12%、洋葱5%、生姜5%、大蒜5%、豆豉酱5%、辣椒2%、食用盐4%、味精2%;
4.炒制:将植物油烧至180℃左右后,在常温环境下降至120℃左右时按以下顺序投料进行炒制,将洋葱泥、大蒜泥、姜泥投入热油中,炒制出香味后,投入豆豉酱、雪菜粒、辣椒,大火炒至香味浓郁。
5.熬制:将雪菜粒(原料得到的而非炒制后的)与雪菜原汁2:1的重量比例配制同等盐度(4%)的雪菜原汁加入炒制后的雪菜颗粒中,根据需要加入调味料进行熬制,持续搅拌,大约30分钟后出锅。
6.灌装:采用自动灌装机,气压在0.4-0.6MPa替代了原由人工化作业,大大提高了工作效率
7.杀菌:温度95℃,时间25分钟;
8.冷却、包装:自然冷却,即时包装。
Claims (3)
1.一种雪菜酱的制备方法,其特征在于:具体制备步骤包括:
(1)将腌制好的雪菜用洗菜机进行清洗,同时去掉黄叶、杂质;
(2)将雪菜切成3-5mm长的小段;将切成段的雪菜进行压榨,去掉8-12%的水分,得到盐度为3-4度的雪菜粒;同时压榨所得的雪菜原汁收集、备用;
(3)选用无霉烂、无病虫害、无机械伤的洋葱、生姜、大蒜为辅料,各自进行剥皮、清洗、打浆,备用;
(4)将植物油烧至150-180℃后,在常温环境下降至110-120℃后按以下顺序将步骤(3)的辅料洋葱、大蒜、生姜投入热油中,炒制5-120秒至出香味后,投入豆豉酱、经步骤(2)处理后的雪菜粒、辣椒,翻炒混匀;
(5)将步骤(2)所得的雪菜原汁调制成盐度为3-4度,然后加入步骤(4)翻炒混匀后的物料中,盐度为3-4度的雪菜原汁与经步骤(2)处理后的雪菜粒的重量比为1﹕1.5-2;然后加入食用盐和味精进行熬制,熬制过程持续搅拌,25-30分钟后出锅得到雪菜酱;
(6)步骤(5)所得的雪菜酱自然冷却,然后采用自动灌装机灌装,控制灌装时的气压在0.4-0.6MPa;
(7)将装罐后的雪菜酱在温度90-95℃,时间20-25分钟条件下进行杀菌;然后冷却、包装;
上述的雪菜酱由以下重量百分比的各组分制备:雪菜粒50%~60%、洋葱5%~10%、大蒜5%~10%、生姜4%~8%、豆豉酱5%~10%、辣椒2%~4%、食用盐3%~5%、味精1%~2%、植物油5%~12%。
2.根据权利要求1所述的雪菜酱的制备方法,其特征在于:步骤(5)中所述的雪菜粒与雪菜原汁的重量比为2﹕1。
3.根据权利要求1所述的雪菜酱的制备方法,其特征在于: 步骤(7)所述杀菌的温度为95℃,时间为25分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310488474.0A CN103549376B (zh) | 2013-10-17 | 2013-10-17 | 雪菜酱及其制备方法 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201310488474.0A CN103549376B (zh) | 2013-10-17 | 2013-10-17 | 雪菜酱及其制备方法 |
Publications (2)
Publication Number | Publication Date |
---|---|
CN103549376A CN103549376A (zh) | 2014-02-05 |
CN103549376B true CN103549376B (zh) | 2015-03-18 |
Family
ID=50003883
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201310488474.0A Expired - Fee Related CN103549376B (zh) | 2013-10-17 | 2013-10-17 | 雪菜酱及其制备方法 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN103549376B (zh) |
Families Citing this family (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
RU2576958C1 (ru) * | 2015-03-16 | 2016-03-10 | Олег Иванович Квасенков | Способ получения консервов "капуста по-венгерски" |
CN106722536A (zh) * | 2015-11-19 | 2017-05-31 | 安徽省石台县七井山食品有限公司 | 一种香辣雪菜及其制作方法 |
CN106490576A (zh) * | 2016-01-25 | 2017-03-15 | 中卫清华园生物科技有限公司 | 一种面伴侣羊肉雪菜酱汁的制备方法 |
CN106722729A (zh) * | 2017-03-01 | 2017-05-31 | 浙江省农业科学院 | 一种新型佐料及其制备方法 |
CN107568702A (zh) * | 2017-08-22 | 2018-01-12 | 安徽本草堂生物科技有限公司 | 一种雪里蕻面包夹心酱的加工方法 |
Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20110051632A (ko) * | 2009-11-10 | 2011-05-18 | 박천희 | 장김치 제조방법 및 그 제조방법에 의하여 제조되는 장김치 |
CN102669611A (zh) * | 2012-05-22 | 2012-09-19 | 贵州遵义黔辣苑食品有限公司 | 一种香辣菜及其制作方法 |
-
2013
- 2013-10-17 CN CN201310488474.0A patent/CN103549376B/zh not_active Expired - Fee Related
Patent Citations (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20110051632A (ko) * | 2009-11-10 | 2011-05-18 | 박천희 | 장김치 제조방법 및 그 제조방법에 의하여 제조되는 장김치 |
CN102669611A (zh) * | 2012-05-22 | 2012-09-19 | 贵州遵义黔辣苑食品有限公司 | 一种香辣菜及其制作方法 |
Non-Patent Citations (1)
Title |
---|
老干妈炒雪里红;http://www.haodou.com/recipe/191002;《好豆菜谱》;20120212;第1页 * |
Also Published As
Publication number | Publication date |
---|---|
CN103549376A (zh) | 2014-02-05 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103110079B (zh) | 一种方便型酸菜鱼调料 | |
CN102488182B (zh) | 一种利用淡水鱼碎肉下脚料制作风味香菇鱼粒酱的方法 | |
CN103549376B (zh) | 雪菜酱及其制备方法 | |
CN107348455A (zh) | 一种蘸料的制作原料及制作方法 | |
CN102058077A (zh) | 一种水煮鱼调料 | |
CN101124976A (zh) | 一种蘑菇调味品及其生产方法 | |
CN103689661A (zh) | 一种即食型双椒鱼头及其生产方法 | |
CN101803771B (zh) | 一种含有绿色蔬菜的软包装食品及制作工艺 | |
CN105433369A (zh) | 一种食用菌佐餐菜及其制备方法 | |
CN105105163A (zh) | 一种水果味猪肉干及其制备方法 | |
KR20180119807A (ko) | 치즈김치삼겹살꼬치구이 | |
CN105533608B (zh) | 可常温储存的湿态肉丁调味料及其制备方法 | |
JP2010136667A (ja) | ペースト状合わせ調味料の製造方法 | |
KR101919694B1 (ko) | 숯불향이 가미된 데리야끼 소스 조성물 및 이의 제조방법 | |
KR101638506B1 (ko) | 볶음 소스 제조방법 | |
KR20190123920A (ko) | 김치찌개 및 이의 제조방법 | |
CN103211249A (zh) | 一种凉拌香辣鱿鱼皮罐头的制作方法 | |
CN102232509A (zh) | 酱面的制作方法 | |
KR101608460B1 (ko) | 필리 치즈 스테이크용 소스 및 이를 이용한 필리 치즈 스테이크의 제조방법 | |
KR20130134048A (ko) | 비트를 이용한 김치양념의 제조방법 | |
CN101455422B (zh) | 一种即食型风味佐餐汤料的制备方法 | |
KR101749094B1 (ko) | 냉면용 다대기 양념의 제조방법 | |
CN104000136B (zh) | 一种糟辣三丁及其制备方法 | |
CN104106787A (zh) | 方便面配料的制作工艺 | |
KR20150015241A (ko) | 볶음소스와 이를 이용한 떡복이 및 순대볶음 제조방법 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
SE01 | Entry into force of request for substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
CF01 | Termination of patent right due to non-payment of annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20150318 Termination date: 20181017 |