CN106262437A - A kind of Os Sus domestica Seasoning gravy and preparation method thereof - Google Patents
A kind of Os Sus domestica Seasoning gravy and preparation method thereof Download PDFInfo
- Publication number
- CN106262437A CN106262437A CN201610689085.8A CN201610689085A CN106262437A CN 106262437 A CN106262437 A CN 106262437A CN 201610689085 A CN201610689085 A CN 201610689085A CN 106262437 A CN106262437 A CN 106262437A
- Authority
- CN
- China
- Prior art keywords
- sus domestica
- parts
- flavouring agent
- seasoning
- seasoning gravy
- 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.)
- Withdrawn
Links
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses a kind of Os Sus domestica Seasoning gravy and preparation method thereof, be made up of following raw material: fresh Os Sus domestica, vegetable oil, crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici, cooking wine, clear soup, dark soy sauce, refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent；The manufacture method used comprises the following steps: it is stand-by that (1) makes Os Sus domestica powder；(2) flavouring agent bag is made standby；(3) soup stock is prepared standby；(4) flavouring agent bag is put in soup stock and filter after heating, obtain baste standby；(5) Os Sus domestica powder being put into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains Os Sus domestica Seasoning gravy.The Os Sus domestica Seasoning gravy that the present invention makes, with fragrance striking the nose, taste is aromatic, mouthfeel is unique, rich in nutritive value, has good health physical therapy effect, its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to popularization and application.
Description
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Os Sus domestica Seasoning gravy and making side thereof
Method.
Background technology
Rice flour is one of universal traditional food of south China, people often with this as breakfast, it is first to be risen by rice bubble,
Grinding turns to slurry and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then roll into a ball into one in water and obtain.Rice flour is originally
Body is tasteless, it is critical only that the soup i.e. thick gravy for seasoning, and the taste of thick gravy is not only relevant with formula, and the method for making is also
Being the weight factor determining thick gravy taste, the thick gravy of each hotel owner has respective formula and has all changed in traditional formula
Entering, the thick gravy boiling gained there is also some differences, and its soup stock composition is single, is essentially all simply the lowest by concentration bone
Head soup coordinates some flavouring agents and edible oil to make, and flavouring agent and the class such as edible oil that most of hotel owners add differ, mouthfeel
The best, nutritional labeling is low, and nutritive value is short of.Some hotel owner for increase mouthfeel, increase spice simply, consumer eat up after meeting
Sensation dry mouth and tougue, easily gets angry.Even some illegal businessman also uses waste oil to make the flavouring agent of rice flour, waste oil quality
Extreme difference, the most unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, edible this kind of oil, can destroy leukocyte
And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, the Seasoning gravy for rice flour is of less types in the market, and nutritive value has certain office
Sex-limited, also lack the local flavor of uniqueness, and manufacture method is complex, it is difficult to meet growing consumer market demand and people
The concept of modern health that day by day updates.
Summary of the invention
It is an object of the invention to provide and a kind of make simple, mouthfeel is unique, the Os Sus domestica Seasoning gravy that is of high nutritive value and
Its manufacture method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of Os Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Os Sus domestica 100～150 parts, vegetable oil 5
～10 parts, crimsoned ginger sweetened 1～3 parts, purple garlic 1～3 parts, Semen Sojae Preparatum 1～3 parts, elongated Fructus Capsici 2～5 parts, cooking wine 5～10 parts, clear soup 80～
200 parts, dark soy sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, flavouring agent 8～15 parts；Institute
The flavouring agent stated includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1～0.3 part, Cortex Cinnamomi 1～2 parts, Yellow Fructus Gardeniae 1～2 parts, flower
Green pepper 0.1～0.3 part, Herba lysimachiae capillipedis 1～2 parts, Fructus Cannabis 0.2～0.4 part, Folium Perillae 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5～1 part, Radix Salviae Miltiorrhizae
0.2～0.4 part, Radix Angelicae Sinensis 0.02～0.04 part；
The manufacture method of described Os Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Os Sus domestica, clean, enter bone cutter after drying and carry out size degradation and beat powder, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, row
Grass, Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag
Standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated
Fructus Capsici stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5～2 hours,
Heat complete soup stock to filter, remove solid impurity, obtain baste standby；
(5) Os Sus domestica powder of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30～40 minutes at leisure, natural cooling obtains Os Sus domestica Seasoning gravy.
Preferably, the raw material crimsoned ginger sweetened used in described step (2), its making includes, with cutter, crimsoned ginger sweetened is clapped pine.
Preferably, in described step (2) and (3), the vegetable oil of employing is olive oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Os Sus domestica Seasoning gravy made, with fragrance striking the nose, taste is fragrant
Dense, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is good health physical therapy effect,
Meet the requirement of health diet now；Present invention process is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away
Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of Os Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Os Sus domestica 100 parts, vegetable oil 5 parts, red
Rhizoma Zingiberis Recens 1 part, purple garlic 1 part, 1 part of Semen Sojae Preparatum, 2 parts of elongated Fructus Capsici, cooking wine 5 parts, clear soup 80 parts, dark soy sauce 3 parts, refined salt 5 parts, crystal sugar
2 parts, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight: 0.1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Cortex Cinnamomi 1 part, Yellow Fructus Gardeniae 1 part, 0.1 part of Pericarpium Zanthoxyli, Herba lysimachiae capillipedis 1 part, Fructus Cannabis 0.2 part, Folium Perillae 0.2 part, the Rhizoma Atractylodis Macrocephalae 0.5 part, Radix Salviae Miltiorrhizae 0.2
Part, Radix Angelicae Sinensis 0.02 part；
The manufacture method of described Os Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Os Sus domestica, clean, enter bone cutter after drying and carry out size degradation and beat powder, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis,
Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5 hours, heating
Complete soup stock filters, and removes solid impurity, obtains baste standby；
(5) Os Sus domestica powder of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains Os Sus domestica Seasoning gravy.
Embodiment 2:
A kind of Os Sus domestica Seasoning gravy, is made up of the raw material of following weight portion: fresh Os Sus domestica 150 parts, vegetable oil 10 parts, red
Rhizoma Zingiberis Recens 3 parts, purple garlic 3 parts, 3 parts of Semen Sojae Preparatum, 5 parts of elongated Fructus Capsici, cooking wine 10 parts, clear soup 200 parts, dark soy sauce 6 parts, refined salt 7 parts, ice
Sugar 6 parts, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.3
Part, Cortex Cinnamomi 2 parts, Yellow Fructus Gardeniae 2 parts, 0.3 part of Pericarpium Zanthoxyli, Herba lysimachiae capillipedis 2 parts, Fructus Cannabis 0.4 part, Folium Perillae 0.4 part, the Rhizoma Atractylodis Macrocephalae 1 part, Radix Salviae Miltiorrhizae
0.4 part, Radix Angelicae Sinensis 0.04 part；
The manufacture method of described Os Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Os Sus domestica, clean, enter bone cutter after drying and carry out size degradation and beat powder, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis,
Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 2 hours, having heated
The soup stock finished filters, and removes solid impurity, obtains baste standby；
(5) Os Sus domestica powder of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains Os Sus domestica Seasoning gravy.
In the above embodiment of the present invention, the crimsoned ginger sweetened used in described making step, its making includes, is clapped by crimsoned ginger sweetened with cutter
Pine；The vegetable oil used in described making step is olive oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Os Sus domestica Seasoning gravy made, with fragrance striking the nose, taste
Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has good health-care physiotherapeutic
Effect, meets the requirement of health diet now；Its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away
Wide application.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. an Os Sus domestica Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh Os Sus domestica 100～150
Part, vegetable oil 5～10 parts, crimsoned ginger sweetened 1～3 parts, purple garlic 1～3 parts, Semen Sojae Preparatum 1～3 parts, elongated Fructus Capsici 2～5 parts, cooking wine 5～10
Part, clear soup 80～200 parts, dark soy sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, seasoning
Expect 8～15 parts；Described flavouring agent includes the raw material of following weight: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1～0.3 part, Cortex Cinnamomi 1～2 parts, yellow Cape jasmine
Son 1～2 part, Pericarpium Zanthoxyli 0.1～0.3 part, Herba lysimachiae capillipedis 1～2 parts, Fructus Cannabis 0.2～0.4 part, Folium Perillae 0.2～0.4 part, the Rhizoma Atractylodis Macrocephalae 0.5
～1 part, Radix Salviae Miltiorrhizae 0.2～0.4 part, Radix Angelicae Sinensis 0.02～0.04 part；
The manufacture method of described Os Sus domestica Seasoning gravy, comprises the following steps:
(1) choose fresh Os Sus domestica, clean, enter bone cutter after drying and carry out size degradation and beat powder, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis,
Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5～2 hours, heating
Complete soup stock filters, and removes solid impurity, obtains baste standby；
(5) Os Sus domestica powder of step (1) gained being put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, after boiling
Using little fire instead and endure 30～40 minutes at leisure, natural cooling obtains Os Sus domestica Seasoning gravy.
The manufacture method of a kind of Os Sus domestica Seasoning gravy the most according to claim 1, it is characterised in that described step (3)
The raw material crimsoned ginger sweetened of middle use, its making includes, with cutter, crimsoned ginger sweetened is clapped pine.
The manufacture method of a kind of Os Sus domestica Seasoning gravy the most according to claim 1, it is characterised in that described step (2)
(3), in, the vegetable oil of employing is olive oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689085.8A CN106262437A (en) | 2016-08-18 | 2016-08-18 | A kind of Os Sus domestica Seasoning gravy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610689085.8A CN106262437A (en) | 2016-08-18 | 2016-08-18 | A kind of Os Sus domestica Seasoning gravy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262437A true CN106262437A (en) | 2017-01-04 |
Family
ID=57660677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610689085.8A Withdrawn CN106262437A (en) | 2016-08-18 | 2016-08-18 | A kind of Os Sus domestica Seasoning gravy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262437A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463959A (en) * | 2019-08-22 | 2019-11-19 | 远东食品配料(邢台)有限公司 | Bone balm soup and preparation method thereof |
Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398542A (en) * | 2002-08-22 | 2003-02-26 | 沈晓瑜 | Stewing material and food stewing method |
| CN1813579A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Pretty soup condiment and its preparation |
| CN102578641A (en) * | 2012-02-23 | 2012-07-18 | 华子昂 | Seasoning bone soup and process for preparing same |
| CN102715489A (en) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | Marinated meat flavoring powder capable for enhancing cooking taste and preparation method of same |
| CN103156150A (en) * | 2011-12-14 | 2013-06-19 | 陈义 | Spicy hot pot seasoning and preparation method thereof |
| CN103340382A (en) * | 2013-06-17 | 2013-10-09 | 天津春发生物科技集团有限公司 | Stewed pig bone flavoring powder and preparation method thereof |
| CN103637152A (en) * | 2013-12-03 | 2014-03-19 | 江西百草园实业有限公司 | Disposable health-care three-fresh-ingredient hotpot condiment and production method thereof |
| CN103689512A (en) * | 2013-12-13 | 2014-04-02 | 江西百草园实业有限公司 | Disposable health-care nutrient hotpot condiment and production method thereof |
| CN104719820A (en) * | 2015-02-13 | 2015-06-24 | 杨文平 | Preparation method of dreg-free hot pot stock |
| CN105249400A (en) * | 2015-11-23 | 2016-01-20 | 晋江妙客食品有限公司 | Rib seasoner for reducing three-highs and preparation method thereof |
| CN105433342A (en) * | 2016-01-07 | 2016-03-30 | 柳州市得华食品有限公司 | Seasoning packet and production method thereof |
| CN105533617A (en) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | Traditional Chinese medicine spicy hot hot-pot condiment and preparation method thereof |
| CN105768027A (en) * | 2016-03-17 | 2016-07-20 | 颐海（中国）食品有限公司 | Seasoning for spicy mix and preparation method of seasoning |
-
2016
- 2016-08-18 CN CN201610689085.8A patent/CN106262437A/en not_active Withdrawn
Patent Citations (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1398542A (en) * | 2002-08-22 | 2003-02-26 | 沈晓瑜 | Stewing material and food stewing method |
| CN1813579A (en) * | 2005-02-02 | 2006-08-09 | 于连富 | Pretty soup condiment and its preparation |
| CN103156150A (en) * | 2011-12-14 | 2013-06-19 | 陈义 | Spicy hot pot seasoning and preparation method thereof |
| CN102578641A (en) * | 2012-02-23 | 2012-07-18 | 华子昂 | Seasoning bone soup and process for preparing same |
| CN102715489A (en) * | 2012-06-25 | 2012-10-10 | 天津春发生物科技集团有限公司 | Marinated meat flavoring powder capable for enhancing cooking taste and preparation method of same |
| CN103340382A (en) * | 2013-06-17 | 2013-10-09 | 天津春发生物科技集团有限公司 | Stewed pig bone flavoring powder and preparation method thereof |
| CN103637152A (en) * | 2013-12-03 | 2014-03-19 | 江西百草园实业有限公司 | Disposable health-care three-fresh-ingredient hotpot condiment and production method thereof |
| CN103689512A (en) * | 2013-12-13 | 2014-04-02 | 江西百草园实业有限公司 | Disposable health-care nutrient hotpot condiment and production method thereof |
| CN104719820A (en) * | 2015-02-13 | 2015-06-24 | 杨文平 | Preparation method of dreg-free hot pot stock |
| CN105249400A (en) * | 2015-11-23 | 2016-01-20 | 晋江妙客食品有限公司 | Rib seasoner for reducing three-highs and preparation method thereof |
| CN105433342A (en) * | 2016-01-07 | 2016-03-30 | 柳州市得华食品有限公司 | Seasoning packet and production method thereof |
| CN105533617A (en) * | 2016-02-01 | 2016-05-04 | 银川边塞人家食品有限公司 | Traditional Chinese medicine spicy hot hot-pot condiment and preparation method thereof |
| CN105768027A (en) * | 2016-03-17 | 2016-07-20 | 颐海（中国）食品有限公司 | Seasoning for spicy mix and preparation method of seasoning |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110463959A (en) * | 2019-08-22 | 2019-11-19 | 远东食品配料(邢台)有限公司 | Bone balm soup and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105433342A (en) | Seasoning packet and production method thereof | |
| CN108244591A (en) | A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof | |
| CN103750276A (en) | Chilli sauce condiment, chilli sauce and manufacturing method thereof | |
| CN103564389A (en) | Sea cucumber cooking wine for enriching yin and nourishing kidney and preparation method thereof | |
| CN104381954A (en) | Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment | |
| CN106722811A (en) | A kind of crucian fragrance thick gravy and preparation method thereof | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN106307419A (en) | Beef seasoning marinade and method for manufacturing same | |
| CN106307404A (en) | Eel seasoning marinade and manufacture method thereof | |
| CN105192660A (en) | Seasoner for preparing side dishes poured on grilled fish and preparation method of seasoner | |
| CN104286984A (en) | Chinese chestnut paste | |
| CN106262437A (en) | A kind of Os Sus domestica Seasoning gravy and preparation method thereof | |
| CN103416795A (en) | Nourishing hotpot soup base with three types of Chinese prickly ash and preparation method | |
| CN106360597A (en) | Bovine bone seasoning marinade and preparation method thereof | |
| CN106579287A (en) | Pig bone flavor marinade and making method thereof | |
| CN106307410A (en) | Bullfrog seasoning marinade and making method thereof | |
| CN106307406A (en) | Goose flavoring marinade and preparation method thereof | |
| CN105831590A (en) | Arenga pinnata health noodle and production method thereof | |
| CN106307408A (en) | Mutton flavoring marinade and preparing method thereof | |
| CN105249421A (en) | Sauce containing fragrant and crunchy water bamboo | |
| CN105077134A (en) | Seasoning for stewing mutton | |
| CN103704673A (en) | Beef sesame paste and preparation method thereof | |
| CN106256262A (en) | A kind of Stichopus japonicus Seasoning gravy and preparation method thereof | |
| CN106262616A (en) | A kind of duck meat Seasoning gravy and preparation method thereof | |
| CN106307405A (en) | Snakehead flavoring marinade and making 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 | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170104 |