CN106262607A - A kind of base encloses shrimp Seasoning gravy and preparation method thereof - Google Patents
A kind of base encloses shrimp Seasoning gravy and preparation method thereof Download PDFInfo
- Publication number
- CN106262607A CN106262607A CN201610687191.2A CN201610687191A CN106262607A CN 106262607 A CN106262607 A CN 106262607A CN 201610687191 A CN201610687191 A CN 201610687191A CN 106262607 A CN106262607 A CN 106262607A
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- base
- encloses
- fructus
- seasoning gravy
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- 235000013882 gravy Nutrition 0.000 title claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 25
- 241000238557 Decapoda Species 0.000 title claims abstract description 23
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- 239000000796 flavoring agent Substances 0.000 claims abstract description 23
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 21
- 241000058338 Macrobrachium nipponense Species 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 15
- 239000008158 vegetable oil Substances 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 10
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 235000020095 red wine Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 239000003921 oil Substances 0.000 claims description 13
- 235000019198 oils Nutrition 0.000 claims description 13
- 241000218236 Cannabis Species 0.000 claims description 8
- 244000147568 Laurus nobilis Species 0.000 claims description 7
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 7
- 244000203593 Piper nigrum Species 0.000 claims description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims description 7
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 7
- 235000013614 black pepper Nutrition 0.000 claims description 7
- 241000628997 Flos Species 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000013599 spices Nutrition 0.000 claims description 4
- 241000220317 Rosa Species 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 239000000126 substance Substances 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000000554 physical therapy Methods 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 238000002156 mixing Methods 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000019082 Osmanthus Nutrition 0.000 description 1
- 241000333181 Osmanthus Species 0.000 description 1
- 241001409321 Siraitia grosvenorii Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 125000002081 peroxide group Chemical group 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000008359 toxicosis Effects 0.000 description 1
- 235000021404 traditional food Nutrition 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
- Seasonings (AREA)
Abstract
The invention discloses a kind of base and enclose shrimp Seasoning gravy and preparation method thereof, be made up of following raw material: fresh base encloses Macrobrachium nipponensis, vegetable oil, crimsoned ginger sweetened, Bulbus Allii core, Herba Apii graveolentis, long handle Fructus Capsici, red wine, clear soup, quality 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) making base encloses Macrobrachium nipponensis beans；(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) base enclosing Macrobrachium nipponensis beans and puts into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains base and encloses shrimp Seasoning gravy.The base that the present invention makes encloses shrimp Seasoning gravy, with fragrance striking the nose, taste is aromatic, mouthfeel is unique, rich in nutritive value, has good health physical therapy effect, and 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, enclose shrimp Seasoning gravy and making thereof particularly to a kind of base
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 a kind of making simple, mouthfeel is unique, and the base being of high nutritive value encloses shrimp Seasoning gravy
And preparation method thereof.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of base encloses shrimp Seasoning gravy, is made up of the raw material of following weight portion: fresh base encloses Macrobrachium nipponensis 100～150 parts, plants
Thing oil 5～10 parts, crimsoned ginger sweetened 1～3 parts, Bulbus Allii core 1～3 parts, Herba Apii graveolentis 1～3 parts, long handle Fructus Capsici 2～5 parts, red wine 5～10 parts, clear soup
80～200 parts, quality 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
Part；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.1～0.3 part, Fructus Momordicae 1～2 parts, Fructus Amomi Rotundus 1～
2 parts, black pepper 0.1～0.3 part, Flos Rosae Davuricae 1～2 parts, Fructus Cannabis 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4 part, Laurel 0.5～
1 part, Radix Salviae Miltiorrhizae 0.2～0.4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.02～0.04 part；
Described base encloses the manufacture method of shrimp Seasoning gravy, comprises the following steps:
(1) choose fresh base and enclose Macrobrachium nipponensis, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and enter
Row size degradation, obtaining base, to enclose Macrobrachium nipponensis beans stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, Fructus Amomi Rotundus, black Hu
Green pepper, Flos Rosae Davuricae, Fructus Cannabis, Herba Salviae Plebeiae, Laurel, Radix Salviae Miltiorrhizae and Cortex cinnamomi japonici (Ramulus Cinnamomi), slow fire is fried 20～30 minutes, takes out and loads in gauze bag,
Flavouring agent bag is standby；
(3) being placed in pot by vegetable oil, when oil temperature rises to 50～60 DEG C, addition crimsoned ginger sweetened, Bulbus Allii core, Herba Apii graveolentis, long handle are peppery again
Green pepper stir-frying is fragrant, adds red wine, clear soup, refined salt, crystal sugar, suitable quantity of water and quality 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) base of step (1) gained enclosing Macrobrachium nipponensis beans and puts into the baste of step (4) gained, add monosodium glutamate, mixing is all
Even, to use little fire after boiling instead and endure 30～40 minutes at leisure, natural cooling obtains base and encloses shrimp Seasoning gravy.
Preferably, the raw material Fructus Momordicae used in described step (2), its making includes, is knocked against hard by Fructus Momordicae.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum Sesami.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, and the base made encloses shrimp Seasoning gravy, 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 base encloses shrimp Seasoning gravy, is made up of the raw material of following weight portion: fresh base encloses Macrobrachium nipponensis 100 parts, vegetable oil 5
Part, crimsoned ginger sweetened 1 part, Bulbus Allii core 1 part, Herba Apii graveolentis 1 part, 2 parts of long handle Fructus Capsici, red wine 5 parts, clear soup 80 parts, quality sauce 3 parts, refined salt 5 parts,
2 parts of crystal sugar, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.1
Part, Fructus Momordicae 1 part, Fructus Amomi Rotundus 1 part, black pepper 0.1 part, Flos Rosae Davuricae 1 part, Fructus Cannabis 0.2 part, Herba Salviae Plebeiae 0.2 part, Laurel 0.5
Part, Radix Salviae Miltiorrhizae 0.2 part, 0.02 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
Described base encloses the manufacture method of shrimp Seasoning gravy, comprises the following steps:
(1) choose fresh base and enclose Macrobrachium nipponensis, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and enter
Row size degradation, obtaining base, to enclose Macrobrachium nipponensis beans stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, Fructus Amomi Rotundus, black pepper, thorn
Rose flower, Fructus Cannabis, Herba Salviae Plebeiae, Laurel, Radix Salviae Miltiorrhizae and Cortex cinnamomi japonici (Ramulus Cinnamomi), slow fire is fried 20 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 DEG C, adds crimsoned ginger sweetened, Bulbus Allii core, Herba Apii graveolentis, long handle Fructus Capsici stir-frying
Perfume (or spice), adds red wine, clear soup, refined salt, crystal sugar, suitable quantity of water and quality 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) base of step (1) gained enclosing Macrobrachium nipponensis beans and puts into the baste of step (4) gained, add monosodium glutamate, mixing is all
Even, to use little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains base and encloses shrimp Seasoning gravy.
Embodiment 2:
A kind of base encloses shrimp Seasoning gravy, is made up of the raw material of following weight portion: fresh base encloses Macrobrachium nipponensis 150 parts, vegetable oil
10 parts, crimsoned ginger sweetened 3 parts, Bulbus Allii core 3 parts, Herba Apii graveolentis 3 parts, 5 parts of long handle Fructus Capsici, red wine 10 parts, clear soup 200 parts, quality sauce 6 parts, refined salt 7
Part, 6 parts of crystal sugar, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight: mountain
How 0.3 part, Fructus Momordicae 2 parts, Fructus Amomi Rotundus 2 parts, black pepper 0.3 part, Flos Rosae Davuricae 2 parts, Fructus Cannabis 0.4 part, Herba Salviae Plebeiae 0.4 part, month
1 part of osmanthus, Radix Salviae Miltiorrhizae 0.4 part, 0.04 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
Described base encloses the manufacture method of shrimp Seasoning gravy, comprises the following steps:
(1) choose fresh base and enclose Macrobrachium nipponensis, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and enter
Row size degradation, obtaining base, to enclose Macrobrachium nipponensis beans stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, Fructus Amomi Rotundus, black pepper, thorn
Rose flower, Fructus Cannabis, Herba Salviae Plebeiae, Laurel, Radix Salviae Miltiorrhizae and Cortex cinnamomi japonici (Ramulus Cinnamomi), slow fire is fried 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 60 DEG C, adds crimsoned ginger sweetened, Bulbus Allii core, Herba Apii graveolentis, long handle Fructus Capsici stir-frying
Perfume (or spice), adds red wine, clear soup, refined salt, crystal sugar, suitable quantity of water and quality 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) base of step (1) gained enclosing Macrobrachium nipponensis beans and puts into the baste of step (4) gained, add monosodium glutamate, mixing is all
Even, to use little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains base and encloses shrimp Seasoning gravy.
In the above embodiment of the present invention, the raw material Fructus Momordicae used in described making step, its making includes, by arhat
Fruit knocks against hard；The vegetable oil used in described making step is Oleum Sesami.
The embodiment of the present invention uses scientific and reasonable manufacture method, and the base made encloses shrimp Seasoning gravy, with fragrance striking the nose,
Taste is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has good physical therapy and protects
Strong 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
Popularization and 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. a base encloses shrimp Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh base encloses Macrobrachium nipponensis 100
～150 parts, vegetable oil 5～10 parts, crimsoned ginger sweetened 1～3 parts, Bulbus Allii core 1～3 parts, Herba Apii graveolentis 1～3 parts, long handle Fructus Capsici 2～5 parts, red wine 5～
10 parts, clear soup 80～200 parts, quality sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, tune
Taste substance 8～15 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.1～0.3 part, Fructus Momordicae 1～2 parts,
Fructus Amomi Rotundus 1～2 parts, black pepper 0.1～0.3 part, Flos Rosae Davuricae 1～2 parts, Fructus Cannabis 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4 part,
Laurel 0.5～1 part, Radix Salviae Miltiorrhizae 0.2～0.4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.02～0.04 part；
Described base encloses the manufacture method of shrimp Seasoning gravy, comprises the following steps:
(1) choose fresh base and enclose Macrobrachium nipponensis, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solving, obtaining base, to enclose Macrobrachium nipponensis beans stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, Fructus Amomi Rotundus, black pepper, thorn
Rose flower, Fructus Cannabis, Herba Salviae Plebeiae, Laurel, Radix Salviae Miltiorrhizae and Cortex cinnamomi japonici (Ramulus Cinnamomi), slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent
Wrap standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds crimsoned ginger sweetened, Bulbus Allii core, Herba Apii graveolentis, long handle Fructus Capsici stir-frying
Perfume (or spice), adds red wine, clear soup, refined salt, crystal sugar, suitable quantity of water and quality 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) base of step (1) gained is enclosed Macrobrachium nipponensis beans and puts into the baste of step (4) gained, add monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30～40 minutes at leisure, natural cooling obtains base and encloses shrimp Seasoning gravy.
A kind of base the most according to claim 1 encloses the manufacture method of shrimp Seasoning gravy, it is characterised in that described step
(2) the raw material Fructus Momordicae used in, its making includes, is knocked against hard by Fructus Momordicae.
A kind of base the most according to claim 1 encloses the manufacture method of shrimp Seasoning gravy, it is characterised in that described step
(2) and in (3), the vegetable oil of employing is Oleum Sesami.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687191.2A CN106262607A (en) | 2016-08-17 | 2016-08-17 | A kind of base encloses shrimp Seasoning gravy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610687191.2A CN106262607A (en) | 2016-08-17 | 2016-08-17 | A kind of base encloses shrimp Seasoning gravy and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106262607A true CN106262607A (en) | 2017-01-04 |
Family
ID=57661329
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610687191.2A Withdrawn CN106262607A (en) | 2016-08-17 | 2016-08-17 | A kind of base encloses shrimp Seasoning gravy and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106262607A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1486630A (en) * | 2003-07-01 | 2004-04-07 | 王洪伟 | Seasoning gravy |
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN103907892A (en) * | 2014-03-24 | 2014-07-09 | 成都味源生物工程科技有限公司 | Preparation method of pure natural meat flavor seasoning |
| CN104643084A (en) * | 2015-03-02 | 2015-05-27 | 郝涤非 | Formula of marinade and preparation method of marinade |
-
2016
- 2016-08-17 CN CN201610687191.2A patent/CN106262607A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1486630A (en) * | 2003-07-01 | 2004-04-07 | 王洪伟 | Seasoning gravy |
| CN102366083A (en) * | 2011-09-20 | 2012-03-07 | 天津市春升清真食品有限公司 | Flavoring with beef flavor and preparation method thereof |
| CN103907892A (en) * | 2014-03-24 | 2014-07-09 | 成都味源生物工程科技有限公司 | Preparation method of pure natural meat flavor seasoning |
| CN104643084A (en) * | 2015-03-02 | 2015-05-27 | 郝涤非 | Formula of marinade and preparation method of marinade |
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