CN104686981A - Xiangxi rice noodle seasoning marinade and making method thereof - Google Patents
Xiangxi rice noodle seasoning marinade and making method thereof Download PDFInfo
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Abstract
The invention relates to a Xiangxi rice noodle seasoning marinade which comprises, by weight, 15-24 parts of cloves, 6-17 parts of clove fruits, 14-23 parts of rhizoma nardostachyos, 14-23 parts of fennel fruits, 15-27 parts of nutmeg, 14-23 parts of katsumade galangal seeds, 7-14 parts of fructus amomi, 13-25 parts of cassia twigs, 17-27 parts of hawthorn fruits, 18-36 parts of cinnamon, 9-18 parts of pericarpium citri reticulatae, 11-18 parts of bay leaves, 17-36 parts of fructus anisi stellati, 17-32 parts of wild pepper, 15-29 parts of galangal, 10-21 parts of radix angelicae dahuricae, 9-20 parts of fruits of Japanese cinnamon, 9-19 parts of piper longum, 9-20 parts of rhizoma kaempferiae, 17-27 parts of cardamoms, and 3-14 parts of liquorice. A making method of the Xiangxi rice noodle seasoning marinade comprises the first step of weighing raw materials in proportion, the second step of putting the raw materials into a pot, the third step of heating water in the pot with big fire till the water is boiling for 19-21 minutes, and conducting decoction for 1.8-2.2 hours, and the fourth step of cooling down the boiling water to 28-32 DEG C, putting ginseng, Anhua dark green tea and herba schizonepetae into the pot in proportion, conducting decoction with the big fire till the water is boiling, and conducting decoction with slow fire after the water is boiling for 0.9-1.1 hours, and the fifth step of filtering and removing residues, and the marinade is obtained. The color, the flavor and the taste of the marinade achieve the requirements of modern people, natural coloring and rich taste can be achieved, requirements for long-time storing are met, and people do not worry about getting inflamed with eating too much marinade.
Description
Technical field
The invention belongs to flavouring technical field, more specifically relate to the Seasoning gravy of a kind of western Hunan ground rice, also relate to the preparation method of this Seasoning gravy simultaneously.
Technical background
The peculiar flavour of western Hunan beef halogen powder depends primarily on the Seasoning gravy of ground rice.
Tradition western Hunan beef halogen powder eats region and mainly concentrates on the ground such as Jishou, the western Hunan, Hunan Province, phoenix, and the ground such as Hengyang, Changde.Its thick gravy preparation method boils for a long time with multiple spices and Chinese traditional herbs to form.Though the making formula of various places, each hotel owner is slightly different, mainly making raw material is in general anise, fennel, dried orange peel, longan etc., and the process that specifically boils is auxiliary again endures lard, fertile beef etc.In order to improve the mouthfeel of ground rice further, with the addition of as monosodium glutamate and soy sauce etc. in the process that many hotel owners boil at thick gravy, but so way had not both met the preparation method of traditional western Hunan beef halogen powder, eating mouth feel is poor, and thick gravy color and luster, herbal medicine fragrance etc. also exist very big-difference with traditional western Hunan beef halogen powder thick gravy simultaneously.And due to the factor such as animal tallow in manufacturing process, resting period is very short, and the thick gravy that the same day uses can only boil the same day, added the amount of labour and the operating cost of hotel owner.
Tradition western Hunan beef halogen powder mainly edible region concentrates on the area inhabited by minority people such as Hunan, Hubei, and eating habit preference is pungent.Therefore the manufacturing process of traditional western Hunan beef halogen powder thick gravy, for increasing the antiheumatic energy of the mankind, artificial interpolation is as the acidity such as capsicum, garlic condiment, belong to " scorching " property food that the traditional Chinese medical science is said, many foods can draw obvious " getting angry " symptoms such as such as larynx is dry, tongue is dry, so this regional cuisines are difficult to promote in other area.
Summary of the invention
The object of the present invention is to provide the Seasoning gravy of a kind of western Hunan ground rice, formula rationally, takes into account mouthfeel and health.
Another object of the present invention there are provided the preparation method of above-mentioned Seasoning gravy, and technique is simple, stable performance, and it is convenient to store, and is suitable for a large amount of production.
For achieving the above object, the present invention is by the following technical solutions:
A Seasoning gravy for western Hunan ground rice, the raw material comprising following weight portion is made (preferable range):
Parts by weight of raw materials
Cloves 15-24
Female fourth 6-17,
Rhizoma nardostachyos 14-23,
Fennel seeds 14-23,
Nutmeg 15-27,
14-23 in one's early teens,
Fructus amomi 7-14,
Cassia twig 13-25,
Hawthorn 17-27,
Meat branch 18-36,
Dried orange peel 9-18,
Spiceleaf 11-18,
Chinese anise 17-36,
Chinese prickly ash 17-32,
Galangal 15-29,
Root of Dahurain angelica 10-21,
The sub-9-20 in osmanthus,
9-19 dialled by bamboo or wicker fence,
Kaempferia galamga 9-20,
White button 17-27,
Radix Glycyrrhizae 3-14.
The Seasoning gravy of described western Hunan ground rice, the raw material comprising following weight portion is made (better scope):
Parts by weight of raw materials
Cloves 20-27
Female fourth 8-19,
Rhizoma nardostachyos 18-25,
Fennel seeds 18-25,
Nutmeg 20-30,
18-25 in one's early teens,
Fructus amomi 10-15,
Cassia twig 17-28,
Hawthorn 22-30,
Meat branch 23-40,
Dried orange peel 12-20,
Spiceleaf 15-20,
Chinese anise 22-40,
Chinese prickly ash 22-35,
Galangal 20-32,
Root of Dahurain angelica 13-23,
The sub-12-22 in osmanthus,
12-21 dialled by bamboo or wicker fence,
Kaempferia galamga 12-22,
White button 22-30,
Radix Glycyrrhizae 5-15,
Korean ginseng 8-12,
Lycium barbarum 9-11,
The black tea 8-11 in Anhua,
Schizonepeta 9-11,
Purple perilla 9-12.
The Seasoning gravy of described western Hunan ground rice, the raw material comprising following weight portion is made (optimum value):
Parts by weight of raw materials
Cloves 20,
Female fourth 10,
Rhizoma nardostachyos 20,
Fennel seeds 20,
Nutmeg 25,
In one's early teens 20,
Fructus amomi 13,
Cassia twig 22,
Hawthorn 25,
Meat branch 26,
Dried orange peel 15,
Spiceleaf 16,
Chinese anise 25,
Chinese prickly ash 30,
Galangal 26,
The root of Dahurain angelica 18,
Osmanthus 18,
Bamboo or wicker fence dials 16,
Kaempferia galamga 16,
White button 26,
Radix Glycyrrhizae 5,
Korean ginseng 10,
Lycium barbarum 10,
The black tea 10 in Anhua,
Schizonepeta 10,
Purple perilla 10.
In above-mentioned formula, described schizonepeta is by being produced eastern Henan, and the black tea in described Anhua is more than 5 years old tea.
The pharmacology of each raw material is as follows:
In cloves temperature, warm kidney
Female Ding Wenzhong, loose cold
Rhizoma nardostachyos regulating qi-flowing for relieving pain, relieving stagnation to activate spleen
Fennel seeds warm up kidney, loose cold, pain relieving
Nutmeg warming middle energizer to promote qi, relieving diarrhea with astringents
Eliminating dampness promoting the circulation of qi in one's early teens, warming middle energizer to arrest vomiting
Fructus amomi dampness elimination is whetted the appetite, warming spleen and stopping diarrha, regulates the flow of vital energy antiabortive
Cassia twig inducing sweat and dispelling exogenous evils, eliminating cold to stop pain, activating YANG and prormoting functioning of QI
Hawthorn digesting stomach invigorating, promoting the circulation of qi is fallen apart the stasis of blood, changes turbid lipopenicillinase
Meat branch complement sun, warming spleen and stomach, removing internal cold, promoting blood circulation
Dried orange peel food digesting stomach fortifying, promoting the circulation of qi is fallen apart the stasis of blood, changes turbid lipopenicillinase
Spiceleaf stomach invigorating is regulated the flow of vital energy
Chinese anise removing toxic substances defaecation
Chinese prickly ash warming middle energizer to relieve pain, killing parasites to relieve itshing
Galangal temperature stomach preventing or arresting vomiting, eliminating cold to stop pain
The root of Dahurain angelica induces sweat loose cold, and wind-expelling pain-stopping, detumescence and apocenosis, dispellings wind and arresting itching
In Gui Ziwen, warm stomach, flat liver, kidney-nourishing, loose cold, the only sound of vomiting
It is logical that loose temperature dialled by bamboo or wicker fence, can stop by warming spleen and stomach for dispelling cold
Kaempferia galamga warming middle-JIAO for eliminating dampness, promoting qi circulation and relieving pain
Buckle perfume (or spice) in vain, promoting the circulation of qi
Radix Glycyrrhizae is invigorated the spleen and benefited qi, clearing heat and detoxicating, expelling phlegm and arresting coughing,
Relieving spasm to stop pain, coordinating the drug actions of a prescription
Korean ginseng reinforces vital energy, promoting production of body fluid and inducing sedation of the mind
Lycium barbarum promotes immunity, delays senility
Anhua black tea promotes immunity and anti-oxidant
Schizonepeta is induced sweat loose wind, and promoting eruption, disappear sore
Purple perilla falls apart exterior cold, strengthening the spleen and stomach.
The tradition that namely ancient Chinese has " integration of drinking and medicinal herbs ", to eat as nursing one's health originally, for controlling the root of " sick ".Point out in " food therapy of a thousand pieces of gold prescription ": " food can be arranged evil and pacify internal organs, the refreshing will of happy god, as a means of vim and vigour.If can with eating flat disease, releasing feelings and send disease person, be skilled worker ".The present invention is in conjunction with the theoretical foundation of traditional Chinese medicine and practical experience, under the guidance of traditional Chinese medical science theory of jingqi, the theory of yin-yang and five elements (metal, wood, water, fire and earth), the basic principle of the conventional wisdom of the western Hunan people with chinese tradition medical science is combined, with essence spirit that is overall, dialectical, homology, have the overall process of thick gravy invention and development under one's command, to meet contemporary people health, health, delicious food, good to eat and promote immunity, overcome the diet new demand of inferior health.
This condiment thick gravy, in manufacturing process, follows three pharmacology basic principles:
One is the dialectical side of executing, overall nature." Charltons resembles literary composition with people " is said: " gentleman distinguishes thing with class race for sky and fire, same to people ".Nature stranger, food, when submitting to natural environment, investigates the formation of food food materials: wets in south more, therefore Chinese prickly ash, galangal, kaempferia galamga, purple perilla are dispeled cold with entirety; Rise fragrant with female fourth, rhizoma nardostachyos, fennel seeds, white grass, guarantee fragrance nature simultaneously; With nutmeg, in one's early teens, fructus amomi, cassia twig, Gui Zi, hawthorn, nourishing the stomach promoting the circulation of qi; To detain in vain, dried orange peel, spiceleaf, Chinese anise, defaecation except become silted up; With Korean ginseng, lycium barbarum, consolidate and support unit; With schizonepeta, Radix Glycyrrhizae, neutralization removing toxic substances.
Two is that control is held concurrently suitable, promotes immunity.Middle medicinal herbs selected in formula, all can play grow health, fill blood, the effect of regulate yin-yang.Modern pharmacology research proves, these traditional Chinese medicine materials can strengthen body physiological function really, improve cell metabolism, and Korean ginseng has anti-ageing, to lengthen the life life function; The black tea in Anhua has anti-oxidant, to promote immunity of organisms curative effect.The fruit of Chinese wolfberry have hypoglycemic, protect the liver dirty function.Can function of spleen and stomach regulating, can resistance against diseases be increased again.
Three is natural health, delicious convenience.According to residence medicine in food, residence property in the basic principle of taste, this thick gravy is in manufacturing process, herbal function and food delicious food are combined together, change original thick gravy manufacture craft, with the black tea colouring in Anhua, that " stewes, boils, simmers with Chinese medicine, steams " supervises method, farthest the active ingredient of release formulation, ensure that thick gravy had both had an effect of help, tool colouring again, go out the function of taste.
A preparation method for Seasoning gravy, the steps include:
1) raw material is taken in proportion;
2) dried orange peel, fennel seeds, Chinese prickly ash, galangal, Radix Glycyrrhizae are fried fragrant, then by cloves, lycium barbarum, purple perilla, female fourth, rhizoma nardostachyos, nutmeg, in one's early teens, fructus amomi, cassia twig, hawthorn, meat branch, spiceleaf, Chinese anise, the root of Dahurain angelica, Gui Zi, bamboo or wicker fence is dialled, kaempferia galamga, and white button puts into pot, adds weight portion 395 × 10
3-405 × 10
3water;
3) water in big fire heating kettle, in control duration and degree of heating guarantee pot, water is heated to boiling required time is 19-21 minute, and constantly boiling boils 1.8-2.2 hour;
4) boiling water in pot is cooled to 28-32 DEG C, then Korean ginseng, the black tea in Anhua, schizonepeta are put into pot in proportion, big fire boils boiling, and after boiling, slow fire boils 0.9-1.1 hour.
5) filter, remove the gred, namely obtain thick gravy.
Described stir-fry perfume (or spice) can traditionally preparation method, and also raw material can be put to baking box, micro-wave oven, heating-up temperature is adjusted to 200 degree, toasts 10 minutes.
The present invention compared with prior art, has the following advantages and feature:
Add dried orange peel, matrimony vine, hawthorn, Radix Glycyrrhizae, Korean ginseng, the black tea of Huaihua, schizonepeta etc. in the present invention, can naturally paint, rich in taste, possess again effect of natural health nourishing, appetite-stimulating health-care.While realizing nature seasoning, add thick gravy enriching yin, stomach invigorating, support spleen, the effect of calming the nerves, eliminate traditional thick gravy and eat " getting angry " symptoms such as the dry, the tongue that cause in process be dry, have also been changed and use soy sauce colouring, use capsicum to go out the single preparation method of taste.Thick gravy of the present invention does not need to add monosodium glutamate, essence, soy sauce, and its color has reached the requirement of modern all, and its mouthfeel had both met the requirement of traditional western Hunan beef halogen powder, has again unique natural colour and sweet-smelling.Do not use animal tallow, meet the health demand of modern.In addition, this thick gravy resting period is longer, can keep away the moon at nominal room temperature and deposit 30 days.The thick gravy deposited not only mouthfeel, local flavor does not change, all the better sweet-smelling, more thick and heavy.
Take into account mouthfeel and health, the preparation method that thick gravy makes traditional, standardized western Hunan beef halogen powder thick gravy can be realized.
specific implementation method:
embodiment 1:
A Seasoning gravy for western Hunan ground rice, the raw material comprising following weight portion is made:
Raw material gram
Cloves 20,
Female fourth 10,
Rhizoma nardostachyos 20,
Fennel seeds 20,
Nutmeg 25,
In one's early teens 20,
Fructus amomi 13,
Cassia twig 22,
Hawthorn 25,
Meat branch 26,
Dried orange peel 15,
Spiceleaf 16,
Chinese anise 25,
Chinese prickly ash 30,
Galangal 26,
The root of Dahurain angelica 18,
Osmanthus 18,
Bamboo or wicker fence dials 16,
Kaempferia galamga 16,
White button 26,
Radix Glycyrrhizae 5
Korean ginseng 10,
Lycium barbarum 10,
The black tea 10 in Anhua,
Schizonepeta 10,
Purple perilla 10.
The preparation method of described Seasoning gravy, step is as follows:
1) above raw material is taken, for subsequent use.
2) dried orange peel, fennel seeds, Chinese prickly ash, galangal, Radix Glycyrrhizae stir-fry perfume (or spice) are directly put in pot and fry to there being burnt odor to shed, or directly puts into baking box, micro-wave oven, microwave-oven-heating temperature is adjusted to 200 degree, heats 10 minutes; Again by cloves, lycium barbarum, purple perilla, female fourth, rhizoma nardostachyos, fennel seeds, nutmeg, in one's early teens, and fructus amomi, cassia twig, hawthorn, meat branch, dried orange peel, spiceleaf, Chinese anise, the root of Dahurain angelica, Gui Zi, bamboo or wicker fence is dialled, kaempferia galamga, and white button drops in pot, adds water 400 kilograms,
3) big fire heats 20 minutes to boiling, and boils 2 hours.
4) boiling water in pot is cooled to 28 or 30 or 32 DEG C, then Korean ginseng, schizonepeta are dropped in pot, add the black tea in Anhua 10 grams, big fire boils boiling, and after boiling, slow fire boils 1 hour.
5) after thick gravy is decocted, cooling, filter, slagging-off Porcelain Jar capping is good, be put into shady and cool place and deposit for subsequent use.
Use this thick gravy as western Hunan beef halogen powder Seasoning gravy, directly use.The white pepper powder of 100 grams suitably can be added, the sesame oil of 100 grams according to mouthfeel.Within the room temperature preservation phase, all can use.
In 200 grams of western Hunan ground rice, add 10 grams of above-mentioned thick gravies at once.Color and luster is natural, pure in mouth feel, taste stay tooth fragrant.
embodiment 2:
A Seasoning gravy for western Hunan ground rice, it is made up of the raw material of following weight portion:
| Raw material and embodiment | 2 | 3 | 4 | 5 | 6 | 7 |
| Cloves | 15 | 24 | 26 | 23 | 25 | 21 |
| Female fourth | 6 | 17 | 12 | 19 | 14 | 10 |
| Rhizoma nardostachyos | 14 | 23 | 22 | 21 | 24 | 19 |
| Fennel seeds | 14 | 23 | 19 | 20 | 23 | 21 |
| Nutmeg | 15 | 27 | 22 | 25 | 26 | 28 |
| In one's early teens | 14 | 23 | 20 | 19 | 22 | 24 |
| Fructus amomi | 7 | 14 | 12 | 14 | 11 | 13 |
| Cassia twig | 13 | 25 | 20 | 24 | 27 | 18 |
| Hawthorn | 17 | 27 | 27 | 23 | 25 | 29 |
| Meat branch | 18 | 36 | 27 | 26 | 34 | 38 |
| Dried orange peel | 9 | 18 | 13 | 16 | 15 | 18 |
| Spiceleaf | 11 | 18 | 18 | 15 | 20 | 16 |
| Chinese anise | 17 | 36 | 40 | 24 | 35 | 32 |
| Chinese prickly ash | 17 | 32 | 22 | 28 | 29 | 33 |
| Galangal | 15 | 29 | 25 | 21 | 24 | 32 |
| The root of Dahurain angelica | 10 | 21 | 14 | 19 | 22 | 20 |
| Gui Zi | 9 | 20 | 13 | 18 | 19 | 22 |
| Bamboo or wicker fence is dialled | 9 | 19 | 13 | 16 | 17 | 21 |
| Kaempferia galamga | 9 | 20 | 17 | 16 | 13 | 21 |
| White button | 17 | 27 | 23 | 27 | 24 | 29 |
| Radix Glycyrrhizae | 3 | 14 | 5 | 8 | 15 | 11 |
| Korean ginseng | \ | \ | 8 | 10 | 12 | 11 |
| Lycium barbarum | \ | \ | 11 | 10 | 9 | 10 |
| The black tea in Anhua | \ | \ | 9 | 11 | 10 | 8 |
| Schizonepeta | \ | \ | 10 | 10 | 11 | 9 |
| Purple perilla | \ | \ | 12 | 9 | 11 | 10 |
The preparation method of described Seasoning gravy, step is as follows:
1) above raw material is taken, for subsequent use.
2) dried orange peel, fennel seeds, Chinese prickly ash, galangal, Radix Glycyrrhizae stir-fry perfume (or spice) are directly put in pot and fry to there being burnt odor to shed, or directly puts into baking box, micro-wave oven, microwave-oven-heating temperature is adjusted to 200 degree, heats 10 minutes; Again by cloves, lycium barbarum, purple perilla, female fourth, rhizoma nardostachyos, fennel seeds, nutmeg, in one's early teens, fructus amomi, cassia twig, hawthorn, meat branch, dried orange peel, spiceleaf, Chinese anise, the root of Dahurain angelica, Gui Zi, bamboo or wicker fence is dialled, kaempferia galamga, and white button drops in pot, adds water 395 or 398 or 402 or 405 kilograms.
3) big fire heating extremely boiling in 19 or 21 minutes, and boil 1.8 or 2.1 or 2.2 hours.
4) boiling water in pot is cooled to 28 or 30 or 32 DEG C, then Korean ginseng, schizonepeta are dropped in pot, add the black tea in Anhua 10 grams, big fire boils boiling, and after boiling, slow fire boils 0.9 or 1.1 hour.
5) after thick gravy is decocted, cooling, filter, slagging-off Porcelain Jar capping is good, be put into shady and cool place and deposit for subsequent use.
In summer, arbitrarily choose 30 people, be divided into two groups, often organize 15 people, early, middle and late breakfast, lunch and dinner all with the western Hunan halogen powder thick gravy of embodiment 1 (adopt) for dinner, continuous 5 days:
Edible with one group of above-mentioned thick gravy condiment ground rice, no one has that obvious mouthfeel, tongue are dry, " getting angry " phenomenon such as to have sore throat; One group of traditional thick gravy halogen powder of edible unmodified, obvious mouthfeel, tongue are dry, " getting angry " phenomenon such as to have sore throat to have four people to have.
Claims (4)
1. the Seasoning gravy of the western Hunan according to claim 1 ground rice, is characterized in that: the raw material comprising following weight portion is made:
Parts by weight of raw materials
Cloves 20-27
Female fourth 8-19,
Rhizoma nardostachyos 18-25,
Fennel seeds 18-25,
Nutmeg 20-30,
18-25 in one's early teens,
Fructus amomi 10-15,
Cassia twig 17-28,
Hawthorn 22-30,
Meat branch 23-40,
Dried orange peel 12-20,
Spiceleaf 15-20,
Chinese anise 22-40,
Chinese prickly ash 22-35,
Galangal 20-32,
Root of Dahurain angelica 13-23,
The sub-12-22 in osmanthus,
12-21 dialled by bamboo or wicker fence,
Kaempferia galamga 12-22,
White button 22-30,
Radix Glycyrrhizae 5-15,
Korean ginseng 8-12,
Lycium barbarum 9-11,
The black tea 8-11 in Anhua,
Schizonepeta 9-11,
Purple perilla 9-12.
2. the Seasoning gravy of the western Hunan according to claim 1 ground rice, is characterized in that: the raw material comprising following weight portion is made:
Parts by weight of raw materials
Cloves 20,
Female fourth 10,
Rhizoma nardostachyos 20,
Fennel seeds 20,
Nutmeg 25,
In one's early teens 20,
Fructus amomi 13,
Cassia twig 22,
Hawthorn 25,
Meat branch 26,
Dried orange peel 15,
Spiceleaf 16,
Chinese anise 25,
Chinese prickly ash 30,
Galangal 26,
The root of Dahurain angelica 18,
Osmanthus 18,
Bamboo or wicker fence dials 16,
Kaempferia galamga 16,
White button 26,
Radix Glycyrrhizae 5,
Korean ginseng 10,
Lycium barbarum 10,
The black tea 10 in Anhua,
Schizonepeta 10,
Purple perilla 10.
3. the preparation method of Seasoning gravy according to claim 1, the steps include:
1) raw material is taken in proportion;
2) dried orange peel, fennel seeds, Chinese prickly ash, galangal, Radix Glycyrrhizae are fried fragrant, then by cloves, lycium barbarum, purple perilla, female fourth, rhizoma nardostachyos, nutmeg, in one's early teens, fructus amomi, cassia twig, hawthorn, meat branch, spiceleaf, Chinese anise, the root of Dahurain angelica, Gui Zi, bamboo or wicker fence is dialled, kaempferia galamga, and white button puts into pot, adds weight portion 395 × 10
3-405 × 10
3water;
3) water in big fire heating kettle, in control duration and degree of heating guarantee pot, water is heated to boiling required time is 19-21 minute, and constantly boiling boils 1.8-2.2 hour;
4) boiling water in pot is cooled to 28-32 DEG C, then Korean ginseng, the black tea in Anhua, schizonepeta are put into pot in proportion, big fire boils boiling, and after boiling, slow fire boils 0.9-1.1 hour;
5) filter, remove the gred, namely obtain thick gravy.
4. the preparation method of Seasoning gravy according to claim 4, is characterized in that: step 2) described in stir-fry fragrant for raw material is put to baking box, micro-wave oven, heating-up temperature is adjusted to 200 degree, heats 10 minutes.
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| CN106360597A (en) * | 2016-08-17 | 2017-02-01 | 方民宇 | Bovine bone seasoning marinade and preparation method thereof |
| CN106923293A (en) * | 2015-12-29 | 2017-07-07 | 重庆品佳调味有限公司 | A kind of thick gravy formula and manufacture craft |
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| CN110089715A (en) * | 2019-05-24 | 2019-08-06 | 桂林老盐街餐饮有限公司 | A kind of sucrose free health rice flour brine and preparation method thereof |
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| CN106307410A (en) * | 2016-08-17 | 2017-01-11 | 胡平 | Bullfrog seasoning marinade and making method thereof |
| CN106307403A (en) * | 2016-08-17 | 2017-01-11 | 方民宇 | Venison seasoning marinade and making method thereof |
| CN106360597A (en) * | 2016-08-17 | 2017-02-01 | 方民宇 | Bovine bone seasoning marinade and preparation method thereof |
| CN106107881A (en) * | 2016-08-17 | 2016-11-16 | 方民宇 | A kind of Carnis Equi Asini Seasoning gravy and preparation method thereof |
| CN108719921A (en) * | 2018-05-29 | 2018-11-02 | 辣小鸭食品有限公司 | A kind of preparation method of black tea marinated food |
| CN110089715A (en) * | 2019-05-24 | 2019-08-06 | 桂林老盐街餐饮有限公司 | A kind of sucrose free health rice flour brine and preparation method thereof |
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Application publication date: 20150610 |