CN105011100A - Roasted fragrant ginger sauce and preparation method thereof - Google Patents
Roasted fragrant ginger sauce and preparation method thereof Download PDFInfo
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- CN105011100A CN105011100A CN201510376292.3A CN201510376292A CN105011100A CN 105011100 A CN105011100 A CN 105011100A CN 201510376292 A CN201510376292 A CN 201510376292A CN 105011100 A CN105011100 A CN 105011100A
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- 235000006886 Zingiber officinale Nutrition 0.000 title claims abstract description 27
- 235000008397 ginger Nutrition 0.000 title claims abstract description 27
- 235000015067 sauces Nutrition 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241000234314 Zingiber Species 0.000 title description 16
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 17
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 17
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 17
- 239000011425 bamboo Substances 0.000 claims abstract description 17
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000267222 Brasenia schreberi Species 0.000 claims abstract description 10
- 235000006506 Brasenia schreberi Nutrition 0.000 claims abstract description 10
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 235000008429 bread Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 240000008790 Musa x paradisiaca Species 0.000 claims abstract description 9
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 235000005881 Calendula officinalis Nutrition 0.000 claims abstract description 8
- 241001521474 Liriope <hydrozoan> Species 0.000 claims abstract description 8
- 244000197580 Poria cocos Species 0.000 claims abstract description 8
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 8
- 241000405414 Rehmannia Species 0.000 claims abstract description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 8
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 7
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 7
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 7
- 235000021279 black bean Nutrition 0.000 claims abstract description 7
- 235000013606 potato chips Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 6
- 239000000463 material Substances 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 15
- 239000009636 Huang Qi Substances 0.000 claims description 13
- 239000003814 drug Substances 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000428 dust Substances 0.000 claims description 12
- 240000007594 Oryza sativa Species 0.000 claims description 9
- 235000007164 Oryza sativa Nutrition 0.000 claims description 9
- 235000009566 rice Nutrition 0.000 claims description 9
- 240000001592 Amaranthus caudatus Species 0.000 claims description 7
- 235000009328 Amaranthus caudatus Nutrition 0.000 claims description 7
- 240000001432 Calendula officinalis Species 0.000 claims description 7
- 235000012735 amaranth Nutrition 0.000 claims description 7
- 239000004178 amaranth Substances 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 7
- 210000003491 skin Anatomy 0.000 claims description 7
- 244000170916 Paeonia officinalis Species 0.000 claims description 6
- 235000006484 Paeonia officinalis Nutrition 0.000 claims description 6
- 235000014676 Phragmites communis Nutrition 0.000 claims description 6
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 230000008030 elimination Effects 0.000 claims description 4
- 238000003379 elimination reaction Methods 0.000 claims description 4
- 241000234282 Allium Species 0.000 claims description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 241000973497 Siphonognathus argyrophanes Species 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000003610 charcoal Substances 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 241000411851 herbal medicine Species 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 230000001678 irradiating effect Effects 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 239000008188 pellet Substances 0.000 claims description 3
- 230000008569 process Effects 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
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- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 1
- 241000646924 Ammannia auriculata Species 0.000 abstract 1
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 241000256151 Lonicera fragrantissima Species 0.000 abstract 1
- 244000223014 Syzygium aromaticum Species 0.000 abstract 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract 1
- 240000000785 Tagetes erecta Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 241001330002 Bambuseae Species 0.000 description 11
- 230000036541 health Effects 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 208000037259 Amyloid Plaque Diseases 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001147 anti-toxic effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 201000001245 periodontitis Diseases 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 239000000932 sedative agent Substances 0.000 description 1
- 230000001624 sedative effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
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- 210000002784 stomach Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Plant Substances (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a roasted fragrant ginger sauce. The roasted fragrant ginger sauce is prepared from the following raw materials in parts by weight: 29-30 parts of galangal, 8-9 parts of potato chips, 20-25 parts of salted black beans, 10-15 parts of banana skin, 7-8 parts of a nutrition additive, 5-6 parts of garlic cloves, 8-9 parts of kelp, 10-11 parts of toasted bread, 4-6 parts of tea seed shells, 6-7 parts of water shields, 7-9 parts of apple pomace, 10-11 parts of lonicera fragrantissima subsp. standishii, 4-5 parts of fishbones, 1.6-2.2 parts of marigold, 1.8-2.3 parts of astragalus membranaceus, 1.5-2.1 parts of ammannia auriculata, 1.4-2 parts of poria cocos, 0.9-1 part of prepared rehmannia roots, 1.6-2 parts of liriope root tubers, an appropriate quantity of scallions and an appropriate amount of ginger. The ginger sauce disclosed by the invention is mellow, delicious, ready-to-eat and convenient. The components of the banana skin and the fishbones are added to the formula, so that the nutrient components are rich, particularly the special preparation technology of the nutrition additive is adopted, so that the nutrition of the raw materials is kept undamaged, the essence of bamboo juice is absorbed, and the mouth feel of the sauce is regulated.
Description
Technical field
The present invention relates to a kind of health-care sauce, particularly relate to a kind of roasting fragrant ginger sauce and preparation method thereof.
Background technology
Ginger, has another name called ginger, hundred peppery clouds, has the taste of pungent fragrance, is common seasoning food materials.The plantation of ginger originates from China, and what late autumn gathered in the crops is old ginger.Ginger has enhancing blood circulation, stimulation gastric secretion, excited stomach, promotes digestion, orectic effect, so add a small amount of ginger when making dish, very welcome.Due to Jiang Xingwen, so sweating of can dispeling cold, as everyone knows, hot ginger decoction is beverage of well dispeling cold.In addition, ginger can also kill oral bacteria, treatment halitosis and periodontitis; Ginger also has good antioxidation, has certain curative effect to elimination senile plaque expelling.
Ginger is generally pickled edible, but because composition mouthfeel is single, edible is not extensive especially, simultaneously along with the raising of people's living standard, catering industry is towards the future development integrating mouthfeel, health, health care, and therefore high nutrition and the ginger byproduct with certain health care become the theme of person skilled research.
Summary of the invention
Instant invention overcomes deficiency of the prior art, provide a kind of roasting fragrant ginger sauce and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of roasting fragrant ginger sauce, be made up of the raw material of following weight portion:
Galangal 29-30, potato chips 8-9, salty Salt black bean 20-25, banana skin 10-15, nourishing additive agent 7-8, garlic rice 5-6, sea-tangle 8-9, toast bread 10-11, tea seed episperm 4-6, water shield 6-7, pomace 7-9, body-building fruit 10-11, fish-bone 4-5, pot marigold 1.6-2.2, Radix Astragali 1.8-2.3, ear water amaranth 1.5-2.1, Poria cocos 1.4-2, prepared rhizome of rehmannia 0.9-1, Radix Liriopes 1.6-2, green onion, Jiang Shiliang;
Described nourishing additive agent is made up of following raw materials in part by weight:
Root of herbaceous peony 1.4-1.6, Radix Astragali 1.3-1.8, reed rhizome 2.1-2.4, Bai Zhi 2-2.5, mutton 60-70, oat 15-20, five-spice powder 8-9, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7-9 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 10-12 minute, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice again and fumigate 20-25 minute, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 18-20 minute, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
The preparation method of described a kind of roasting fragrant ginger sauce, comprises the following steps:
(1) by concentrated, spray-dried after the Chinese herbal medicine 7-8 times floodings such as the pot marigold of described weight portion, the Radix Astragali, ear water amaranth, Poria cocos, prepared rhizome of rehmannia, Radix Liriopes, traditional Chinese medicine powder is obtained;
(2) water shield is cleaned, and be placed in boiling water and scald, taking-up drains, and mixes mince with garlic rice, stand-by; Potato chips, fish-bone mixing abrasive dust, mix thoroughly with water shield garlic rice broken mixing, then admix pomace, and be watered mixing and be twisted into multiple pellet of uniform size, is finally jointly placed in oven for baking 5-8 minute, takes out mixing chopping, stand-by;
(3) banana skin and the traditional Chinese medicine powder of chopping admixed by salty Salt black bean, be placed in pot and be watered and flood, and big fire boiled; Sea-tangle, body-building fruit clean impurity elimination, are placed in mixer and stir into pasty state, more together pour in pot, continue to decoct 10-15 minute after mixing;
(4) toast bread abrasive dust, admixes tea seed episperm mixing and pours in pot the 20-25 minute that stir-fries into, take out material in pot, screen out tea seed episperm, enter to coil stand-by; Section cleaned by galangal, admixes the toast bread powder after process, is placed in alms bowl puddle even, and under being layed in sunlight, irradiating 1-2 hour, collect stand-by;
(5) pour in pot by step (2), (4) gained mixing of materials, add appropriate water, hot plate and add step (3) gained material and leftover materials to thickness, little fire continues heating 10-15 minute, to obtain final product.
Advantage of the present invention is:
Ginger sauce sweet-smelling of the present invention is delicious, instant; Add banana skin, fish-bone composition in formula, abundant nutrition composition, be especially the preparation technology of its nourishing additive agent uniqueness, both kept the nutrition of raw material to stand intact, absorbed bamboo juice elite again, regulate the mouthfeel of sauce; Add the traditional Chinese medicine ingredients such as Poria cocos, pot marigold, ear water amaranth, tonifying liver invigorating the spleen, antitoxic heart-soothing and sedative, Radix Liriopes is moisturized, and ginger is supporing yang, tonifying both YIN and YANG, and prepared rhizome of rehmannia and the Radix Astragali are arranged in pairs or groups, and brings out the best in each other, useful health simultaneously.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment 1:
A kind of roasting fragrant ginger sauce, be made up of the raw material of following weight portion (jin):
Galangal 30, potato chips 9, salty Salt black bean 25, banana skin 15, nourishing additive agent 8, garlic rice 6, sea-tangle 9, toast bread 11, tea seed episperm 6, water shield 6, pomace 9, body-building fruit 11, fish-bone 4, pot marigold 2.2, the Radix Astragali 2.3, ear water amaranth 2.1, Poria cocos 1.4, prepared rhizome of rehmannia 0.9, Radix Liriopes 1.6, green onion, Jiang Shiliang;
Described nourishing additive agent is made up of following raw materials in part by weight:
The root of herbaceous peony 1.6, the Radix Astragali 1.8, reed rhizome 2.4, Bai Zhi 2.5, mutton 60, oat 15, five-spice powder 8, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 12 minutes, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice more stifling 25 minutes, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 20 minutes, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
The preparation method of described a kind of roasting fragrant ginger sauce, comprises the following steps:
(1) by concentrated, spray-dried after the Chinese herbal medicine 7-8 times floodings such as the pot marigold of described weight portion, the Radix Astragali, ear water amaranth, Poria cocos, prepared rhizome of rehmannia, Radix Liriopes, traditional Chinese medicine powder is obtained;
(2) water shield is cleaned, and be placed in boiling water and scald, taking-up drains, and mixes mince with garlic rice, stand-by; Potato chips, fish-bone mixing abrasive dust, mix thoroughly with water shield garlic rice broken mixing, then admix pomace, and be watered mixing and be twisted into multiple pellet of uniform size, is finally jointly placed in oven for baking 8 minutes, takes out mixing chopping, stand-by;
(3) banana skin and the traditional Chinese medicine powder of chopping admixed by salty Salt black bean, be placed in pot and be watered and flood, and big fire boiled; Sea-tangle, body-building fruit clean impurity elimination, are placed in mixer and stir into pasty state, more together pour in pot, continue to decoct 10-15 minute after mixing;
(4) toast bread abrasive dust, admixes tea seed episperm mixing and pours in pot and stir-fry 25 minutes, take out material in pot, screen out tea seed episperm, enter to coil stand-by; Section cleaned by galangal, admixes the toast bread powder after process, is placed in alms bowl puddle even, and under being layed in sunlight, irradiating 2 hours, collect stand-by;
(5) pour in pot by step (2), (4) gained mixing of materials, add appropriate water, hot plate and add step (3) gained material and leftover materials to thickness, little fire continues heating 15 minutes, to obtain final product.
Claims (2)
1. a roasting fragrant ginger sauce, is characterized in that being made up of the raw material of following weight portion:
Galangal 29-30, potato chips 8-9, salty Salt black bean 20-25, banana skin 10-15, nourishing additive agent 7-8, garlic rice 5-6, sea-tangle 8-9, toast bread 10-11, tea seed episperm 4-6, water shield 6-7, pomace 7-9, body-building fruit 10-11, fish-bone 4-5, pot marigold 1.6-2.2, Radix Astragali 1.8-2.3, ear water amaranth 1.5-2.1, Poria cocos 1.4-2, prepared rhizome of rehmannia 0.9-1, Radix Liriopes 1.6-2, green onion, Jiang Shiliang;
Described nourishing additive agent is made up of following raw materials in part by weight:
Root of herbaceous peony 1.4-1.6, Radix Astragali 1.3-1.8, reed rhizome 2.1-2.4, Bai Zhi 2-2.5, mutton 60-70, oat 15-20, five-spice powder 8-9, fresh thick bamboo tube is appropriate;
Preparation method is: (1), by concentrated after the flooding of the root of herbaceous peony, the Radix Astragali, reed rhizome, Bai Zhiyong 7-9 times amount, filter obtains Chinese medicine juice;
(2) oat, five-spice powder are mixed into pot and stir-fry, and after 10-12 minute, take out mixing abrasive dust, mutton is cut into strip, evenly spreads spiced oatmeal, enters to coil stand-by;
(3) fresh thick bamboo tube scrapes off epidermis, mutton bar uniform winding is fixed on thick bamboo tube surface, jointly be placed in food steamer Chinese medicine juice again and fumigate 20-25 minute, take out material in food steamer, each thick bamboo tube mouth is vertically placed upward, and is built-in with the charcoal fire of burning, after scorching 18-20 minute, take off mutton on thick bamboo tube, dry abrasive dust, to obtain final product.
2. the preparation method of a kind of roasting fragrant ginger sauce according to claim 1, is characterized in that comprising the following steps:
(1) by concentrated, spray-dried after the Chinese herbal medicine 7-8 times floodings such as the pot marigold of described weight portion, the Radix Astragali, ear water amaranth, Poria cocos, prepared rhizome of rehmannia, Radix Liriopes, traditional Chinese medicine powder is obtained;
(2) water shield is cleaned, and be placed in boiling water and scald, taking-up drains, and mixes mince with garlic rice, stand-by; Potato chips, fish-bone mixing abrasive dust, mix thoroughly with water shield garlic rice broken mixing, then admix pomace, and be watered mixing and be twisted into multiple pellet of uniform size, is finally jointly placed in oven for baking 5-8 minute, takes out mixing chopping, stand-by;
(3) banana skin and the traditional Chinese medicine powder of chopping admixed by salty Salt black bean, be placed in pot and be watered and flood, and big fire boiled; Sea-tangle, body-building fruit clean impurity elimination, are placed in mixer and stir into pasty state, more together pour in pot, continue to decoct 10-15 minute after mixing;
(4) toast bread abrasive dust, admixes tea seed episperm mixing and pours in pot the 20-25 minute that stir-fries into, take out material in pot, screen out tea seed episperm, enter to coil stand-by; Section cleaned by galangal, admixes the toast bread powder after process, is placed in alms bowl puddle even, and under being layed in sunlight, irradiating 1-2 hour, collect stand-by;
(5) pour in pot by step (2), (4) gained mixing of materials, add appropriate water, hot plate and add step (3) gained material and leftover materials to thickness, little fire continues heating 10-15 minute, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376292.3A CN105011100A (en) | 2015-06-27 | 2015-06-27 | Roasted fragrant ginger sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510376292.3A CN105011100A (en) | 2015-06-27 | 2015-06-27 | Roasted fragrant ginger sauce and preparation method thereof |
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| CN105011100A true CN105011100A (en) | 2015-11-04 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510376292.3A Pending CN105011100A (en) | 2015-06-27 | 2015-06-27 | Roasted fragrant ginger sauce and preparation method thereof |
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Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN1826967A (en) * | 2006-03-31 | 2006-09-06 | 河北农业大学 | Green broad bean paste and preparation method thereof |
| CN103519141A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Sunflower seed mutton sauce |
| CN103519142A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Seaweed sesame paste |
| CN103976342A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Fishbone pigskin sauce and preparation method thereof |
| CN104041793A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Rice-fragrance chilli sauce and preparation method thereof |
| CN104223016A (en) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | Litchi-flavor spicy beef paste and preparation method thereof |
-
2015
- 2015-06-27 CN CN201510376292.3A patent/CN105011100A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS59120074A (en) * | 1982-12-27 | 1984-07-11 | Nisshin Flour Milling Co Ltd | Sauce for pasta |
| CN1826967A (en) * | 2006-03-31 | 2006-09-06 | 河北农业大学 | Green broad bean paste and preparation method thereof |
| CN103519141A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Sunflower seed mutton sauce |
| CN103519142A (en) * | 2013-10-17 | 2014-01-22 | 合肥康龄养生科技有限公司 | Seaweed sesame paste |
| CN103976342A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Fishbone pigskin sauce and preparation method thereof |
| CN104041793A (en) * | 2014-05-19 | 2014-09-17 | 何群 | Rice-fragrance chilli sauce and preparation method thereof |
| CN104223016A (en) * | 2014-08-26 | 2014-12-24 | 蚌埠市楠慧川味食品厂 | Litchi-flavor spicy beef paste and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨万祥等: "《家庭自制美味辣酱》", 31 March 2009, 金盾出版社 * |
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Application publication date: 20151104 |