CN106509714A - Pummelo pericarp typical local dish and making method thereof - Google Patents
Pummelo pericarp typical local dish and making method thereof Download PDFInfo
- Publication number
- CN106509714A CN106509714A CN201610920529.4A CN201610920529A CN106509714A CN 106509714 A CN106509714 A CN 106509714A CN 201610920529 A CN201610920529 A CN 201610920529A CN 106509714 A CN106509714 A CN 106509714A
- Authority
- CN
- China
- Prior art keywords
- grams
- pummelo
- pericarp
- citri grandiss
- shredded
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title claims abstract description 16
- 244000276331 Citrus maxima Species 0.000 title abstract 16
- 235000001759 Citrus maxima Nutrition 0.000 title abstract 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 22
- 235000008397 ginger Nutrition 0.000 claims abstract description 22
- 235000020997 lean meat Nutrition 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 16
- 239000004615 ingredient Substances 0.000 claims abstract description 14
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 8
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 7
- 235000019634 flavors Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 6
- 241000234282 Allium Species 0.000 claims description 16
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
- 239000002994 raw material Substances 0.000 claims description 15
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 240000000599 Lentinula edodes Species 0.000 claims description 10
- 235000001715 Lentinula edodes Nutrition 0.000 claims description 10
- 238000004519 manufacturing process Methods 0.000 claims description 10
- 241000143060 Americamysis bahia Species 0.000 claims description 9
- 235000010749 Vicia faba Nutrition 0.000 claims description 9
- 240000006677 Vicia faba Species 0.000 claims description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 8
- 235000015076 Shorea robusta Nutrition 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- 229930006000 Sucrose Natural products 0.000 claims description 7
- 230000008859 change Effects 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 210000000582 semen Anatomy 0.000 claims description 7
- 206010048245 Yellow skin Diseases 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 240000000560 Citrus x paradisi Species 0.000 claims description 4
- 210000002615 epidermis Anatomy 0.000 claims description 4
- 238000007654 immersion Methods 0.000 claims 1
- 230000011218 segmentation Effects 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000291564 Allium cepa Species 0.000 abstract 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 206010039509 Scab Diseases 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 229920002678 cellulose Polymers 0.000 abstract 1
- 239000001913 cellulose Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 238000010438 heat treatment Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 16
- 210000003491 skin Anatomy 0.000 description 7
- 235000019640 taste Nutrition 0.000 description 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 4
- 239000002932 luster Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000000378 dietary effect Effects 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000001606 7-[(2S,3R,4S,5S,6R)-4,5-dihydroxy-6-(hydroxymethyl)-3-[(2S,3R,4R,5R,6S)-3,4,5-trihydroxy-6-methyloxan-2-yl]oxyoxan-2-yl]oxy-5-hydroxy-2-(4-hydroxyphenyl)chroman-4-one Substances 0.000 description 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241000208365 Celastraceae Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 206010036790 Productive cough Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 235000000336 Solanum dulcamara Nutrition 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 206010000059 abdominal discomfort Diseases 0.000 description 1
- 208000006673 asthma Diseases 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 230000036737 immune function Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- DFPMSGMNTNDNHN-ZPHOTFPESA-N naringin Chemical compound O[C@@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@H]1O[C@H]1[C@H](OC=2C=C3O[C@@H](CC(=O)C3=C(O)C=2)C=2C=CC(O)=CC=2)O[C@H](CO)[C@@H](O)[C@@H]1O DFPMSGMNTNDNHN-ZPHOTFPESA-N 0.000 description 1
- 229940052490 naringin Drugs 0.000 description 1
- 229930019673 naringin Natural products 0.000 description 1
- 210000003802 sputum Anatomy 0.000 description 1
- 208000024794 sputum Diseases 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000010792 warming Methods 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to the technical field of food processing, in particular to a pummelo pericarp typical local dish and a making method thereof. The making method of the pummelo pericarp typical local dish comprises the following making steps of (1) peeling greenish yellow crusts of pummelo shells to obtain pummelo pericarp, and cutting the pummelo pericarp into thin pummelo pericarp strips; (2) repeatedly soaking the thin pummelo pericarp strips with clean water, repeatedly pinching and washing the soaked thin pummelo pericarp strips, repeatedly exchanging water, repeatedly removing bitter taste, and pinching the treated thin pummelo pericarp strips to obtain dried thin pummelo pericarp strips; (3) making ingredients of shredded hot peppers, shredded fresh ginger, garlic slices and chopped scallions; (4) heating a pot, pouring vegetable oil into the hot pot, putting the shredded hot peppers, the shredded fresh ginger, the garlic slices and shredded lean meat, and performing quick-frying so as to generate fragrance; (5) adding the treated pummelo pericarp, performing uniform stir-frying, pouring seasoning into the pot, performing stir-frying for a moment, adding a little boiling water, performing covering with a pot cover, and performing braising for several minutes; and (6) after water is heated to disappear, performing stir-frying, when the pummelo pericarp looks soft and cooked, sprinkling the chopped scallions, taking the cooked pummelo pericarp out of the pot, and loading the dish in a plate for eating. The invention provides the pummelo pericarp typical local dish which has the fragrance of pummelo, is quietly elegant in color, soft in mouth feel, unique in flavor and rich in cellulose.
Description
Technical field
The present invention relates to a kind of technical field of food processing, specifically a kind of Pericarpium Citri grandiss typical local dish and manufacture method.
Background technology
Motherland's medical science thinks Pericarpium Citri grandiss acrid in the mouth bitter sweet, warm in nature, have warming the stomach, help digestion, resolving sputum, the effects such as wet one's whistle, it is contained in Pericarpium Citri grandiss
Naringin is former to have spasmolysises, effect of releiving to gastrointestinal upset, slight cough and flu, and it is uncomfortable in chest to be usually used in the stagnation of QI, gastral cavity abdomen
Cold type of pain, food stagnation, dysentery, cough with asthma have auxiliary therapeutic action to diseases such as hypertension, diabetes, sclerosis of blood vessels.Pericarpium Citri grandiss dish is not only
Edible typical local dish, also with certain health care the effect of, immunologic function can be strengthened.Fructus Citri grandiss are in Zhejiang, Jiangxi, good fortune
Build, Taiwan, Hubei, Hunan, Guangdong, Guangxi, Sichuan, Guizhou, the hills on ground or the low mountain region such as Yunnan, widely cultivate, at ordinary times people
Eating grapefruit flesh, and by Fructus Citri grandiss shell as waste material abandon.Western Zhejiang Pericarpium Citri grandiss dish among the people makes, and method is relatively simple, mouth
Sense is dull, and taste is partially peppery, it is impossible to meet demand of the people to cuisines.Pericarpium Citri grandiss typical local dish involved in the present invention, in Pericarpium Citri grandiss among the people
Dish improves dispensing and technique on the basis of making, to remove epidermis Fructus Citri grandiss shell as major ingredient, different according to the time, is equipped with Radix Rauvolfiae, red peppery
Green pepper, Lentinus Edodess, lean meat silk, broad bean paste, Semen Sojae Preparatum, dried small shrimps, chicken essence, shredded ginger, Lentinus Edodess, Fructus Piperis powder, white sugar, Sal, meat and vegetables collocation, battalion
Support comprehensive, it is flavoring agent to use broad bean paste instead, increased paste flavor taste and depth of color, the distinctive delicate fragrance of Pericarpium Citri grandiss is carried into dish.It is fabricated to
Pericarpium Citri grandiss typical local dish, spicy delicious, color and luster are deeply strongly fragrant, and Fructus Citri grandiss perfume (or spice) is tempting, nutritious, it is easy to chew and digest, enrich dish product
Kind, it is adapted to various crowds to dietetic nutrition and the demand of health care, also improves the value of Pericarpium Citri grandiss.
The content of the invention
It is an object of the invention to provide a kind of carry Pericarpium Citri grandiss fragrance, spicy delicious, color and luster are deeply strongly fragrant, the Pericarpium Citri grandiss wind of unique flavor
Taste dish.
A kind of Pericarpium Citri grandiss typical local dish and manufacture method, it is characterised in that the major ingredient of the raw material is Fructus Citri grandiss shell, removes epidermis, is cut into
Sheet, stays 250 grams of weight.The composition of the raw material and its weight proportion, respectively：(1) Radix Rauvolfiae 25g, Fructus Capsici 25
Gram, 25 grams of Lentinus Edodess, 50 grams of lean meat silk, 10 grams of dried small shrimps.(2) 10 grams of vegetable oil, 5 grams of cooking wine, 20 grams of broad bean paste, 10 grams of Semen Sojae Preparatum, chicken
5 grams of essence, 5 grams of shredded ginger, 5 grams of green onion end, 5 grams of garlic pieces, 3 grams of Fructus Piperis powder, 5 grams of white sugar, 3 grams of Sal.
Further say, the making step：
(1) prune the blue or green yellow skin of Fructus Citri grandiss shell, be cut into sheet；
(2) clear water soaks, pinches and wash, change water, remove bitterness Pericarpium Citri grandiss sheet repeatedly, pinches dry, 2 days time；
(3) preparing ingredients lean meat silk, shredded chili, shredded ginger, Bulbus Allii piece, green onion end；
(4) heat pot and pour vegetable oil into, put shredded chili, shredded ginger, Bulbus Allii piece, lean meat silk, it is pan-fried to fry out fragrance；
(5) pomelo peel is added, stir-fries uniform, pour flavoring agent into, stir-fry a moment, add a small amount of boiled water, cover pot cover stewing rather
Clock；
(6) stir-fry after water dryouies, Pericarpium Citri grandiss seem soft ripe, sprinkle green onion end, off the pot, sabot eats；
(7) it is different according to taste, some dispensings of addition and flavoring agent may be selected：Cooking wine, broad bean paste, Semen Sojae Preparatum, dried small shrimps, chicken essence,
Shredded ginger, Lentinus Edodess, Fructus Piperis powder, white sugar, Sal.
The present invention improves formula and technique on the basis of local Pericarpium Citri grandiss dish makes, made by Pericarpium Citri grandiss typical local dish, be rich in fibre
Dimension element, spicy delicious, color and luster are deeply strongly fragrant, and Fructus Citri grandiss perfume (or spice) is tempting, nutritious, it is easy to chew and digest, enrich dish kind, are adapted to each
The crowd of kind is to dietetic nutrition and the demand of health care.
Specific embodiment
The present invention is further described with the following Examples：
Embodiment 1, a kind of Pericarpium Citri grandiss typical local dish and manufacture method, it is characterised in that the major ingredient of the raw material is Fructus Citri grandiss shell, removes table
Skin, is cut into sheet, stays 250 grams of weight.The composition of the raw material and its weight proportion, respectively：(1) dispensing：Radix Rauvolfiae
25g, 50 grams of lean meat silk.(2) flavoring agent：10 grams of vegetable oil, 5 grams of cooking wine, 10 grams of broad bean paste, 5 grams of chicken essence, 5 grams of shredded ginger, green onion end 5
Gram, 5 grams of garlic pieces.The making step：(1) prune the blue or green yellow skin of Fructus Citri grandiss shell, be cut into sheet；(2) Pericarpium Citri grandiss sheet clear water repeatedly
Soak, pinch and wash, change water, remove bitterness, pinch dry, 2 days time；(3) preparing ingredients lean meat silk, shredded chili, shredded ginger, Bulbus Allii piece, Herba Alii fistulosi
End；(4) heat pot and pour vegetable oil into, put shredded chili, shredded ginger, Bulbus Allii piece, lean meat silk, it is pan-fried to fry out fragrance；(5) Fructus Citri grandiss are added
Skin, stir-fries uniform, pours flavoring agent into, stir-fry a moment, add a small amount of boiled water, covers pot cover stewing a few minutes；(6) turn over after water dryouies
Fry, Pericarpium Citri grandiss seem soft ripe, sprinkle green onion end, off the pot, sabot eats.
Embodiment 2, a kind of Pericarpium Citri grandiss typical local dish and manufacture method, it is characterised in that the major ingredient of the raw material is Fructus Citri grandiss shell, removes table
Skin, is cut into sheet, stays 250 grams of weight.The composition of the raw material and its weight proportion, respectively：(1) dispensing：Fructus Capsici
25 grams, 50 grams of lean meat silk.(2) flavoring agent：10 grams of vegetable oil, 5 grams of cooking wine, 10 grams of Semen Sojae Preparatum, 5 grams of chicken essence, 5 grams of shredded ginger, green onion end 5
Gram, 5 grams of garlic pieces.The making step：(1) prune the blue or green yellow skin of Fructus Citri grandiss shell, be cut into sheet；(2) Pericarpium Citri grandiss sheet clear water repeatedly
Soak, pinch and wash, change water, remove bitterness, pinch dry, 2 days time；(3) preparing ingredients lean meat silk, shredded chili, shredded ginger, Bulbus Allii piece, Herba Alii fistulosi
End；(4) heat pot and pour vegetable oil into, put shredded chili, shredded ginger, Bulbus Allii piece, lean meat silk, it is pan-fried to fry out fragrance；(5) Fructus Citri grandiss are added
Skin, stir-fries uniform, pours flavoring agent into, stir-fry a moment, add a small amount of boiled water, covers pot cover stewing a few minutes；(6) turn over after water dryouies
Fry, Pericarpium Citri grandiss seem soft ripe, sprinkle green onion end, off the pot, sabot eats.The making step：With embodiment 1.
Embodiment 3, a kind of Pericarpium Citri grandiss typical local dish and manufacture method, it is characterised in that the major ingredient of the raw material is Fructus Citri grandiss shell, removes table
Skin, is cut into sheet, stays 250 grams of weight.The composition of the raw material and its weight proportion, respectively：(1) dispensing：Lentinus Edodess 25
Gram, 50 grams of lean meat silk.(2) flavoring agent：10 grams of vegetable oil, 5 grams of cooking wine, 20 grams of broad bean paste, 5 grams of chicken essence, 5 grams of shredded ginger, green onion end 5
Gram, 5 grams of garlic pieces, 3 grams of Fructus Piperis powder.The making step：(1) prune the blue or green yellow skin of Fructus Citri grandiss shell, be cut into sheet；(2) Pericarpium Citri grandiss are thin
Clear water soaks, pinches and wash, change water, remove bitterness bar repeatedly, pinches dry, 2 days time；(3) preparing ingredients shredded mushroom, shredded ginger, Bulbus Allii piece,
Green onion end；(4) heat pot and pour vegetable oil into, put shredded mushroom, shredded ginger, Bulbus Allii piece, lean meat silk, it is pan-fried to fry out fragrance；(5) Fructus Citri grandiss are added
Skin, stir-fries uniform, pours flavoring agent into, stir-fry a moment, add a small amount of boiled water, covers pot cover stewing a few minutes；(6) turn over after water dryouies
Fry, Pericarpium Citri grandiss seem soft ripe, sprinkle green onion end, off the pot, sabot eats.
Embodiment 4, a kind of Pericarpium Citri grandiss typical local dish and manufacture method, it is characterised in that the major ingredient of the raw material is Fructus Citri grandiss shell, removes table
Skin, is cut into sheet, stays 250 grams of weight.The composition of the raw material and its weight proportion, respectively：(1) dispensing：Fructus Capsici
25 grams, 25 grams of Lentinus Edodess, 10 grams of dried small shrimps.(2) flavoring agent：10 grams of vegetable oil, 5 grams of cooking wine, 5 grams of chicken essence, 5 grams of shredded ginger, 5 grams of green onion end,
5 grams of garlic pieces, 5 grams of white sugar, 3 grams of Sal.The making step：(1) prune the blue or green yellow skin of Fructus Citri grandiss shell, be cut into sheet；(2) Pericarpium Citri grandiss
Clear water soaks, pinches and wash, change water, remove bitterness sheet repeatedly, pinches dry, 2 days time；(3) preparing ingredients shredded mushroom, shredded chili, Rhizoma Zingiberis Recenss
Silk, Bulbus Allii piece, green onion end；(4) heat pot and pour vegetable oil into, put shredded chili, shredded mushroom, shredded ginger, Bulbus Allii piece, dried small shrimps are pan-fried to fry out
Fragrance；(5) pomelo peel is added, stir-fries uniform, pour flavoring agent into, stir-fry a moment, add a small amount of boiled water, cover pot cover stewing a few minutes；
(6) stir-fry after water dryouies, Pericarpium Citri grandiss seem soft ripe, sprinkle green onion end, off the pot, sabot eats.
Obtained in above-described embodiment, Pericarpium Citri grandiss typical local dish is easy to make, turns waste into wealth, and fibre-rich element, foodstuff meat and vegetables are rationally taken
Match somebody with somebody, taste is different, can have Radix Rauvolfiae, Fructus Capsici, Lentinus Edodess, 50 grams of lean meat silk, dried small shrimps, broad bean paste, Semen Sojae Preparatum, dried small shrimps, chicken essence, Rhizoma Zingiberis Recenss
The dispensings such as silk, Lentinus Edodess, Fructus Piperis powder, white sugar, Sal, nutrition are balanced, it is easy to chew and digest, appearance luster is rich and gaudy.
In a word, presently preferred embodiments of the present invention is the foregoing is only, not to limit the present invention.It is all according to the present patent application
Impartial change and modification that the scope of the claims is done, should all belong to the covering scope of the present invention, should be included in the protection model of the present invention
Within enclosing.
Claims (3)
1. a kind of Pericarpium Citri grandiss typical local dish and manufacture method, it is characterised in that the major ingredient of the raw material is Fructus Citri grandiss shell, removes epidermis, is cut into thin
Bar, stays 250 grams of weight.The composition of the raw material and its weight proportion, respectively：(1) Radix Rauvolfiae 25g, 25 grams of Fructus Capsici,
25 grams of Lentinus Edodess, 50 grams of lean meat silk, 10 grams of dried small shrimps.(2) 10 grams of vegetable oil, 5 grams of cooking wine, 20 grams of broad bean paste, 10 grams of Semen Sojae Preparatum, chicken essence 5
Gram, 5 grams of shredded ginger, 5 grams of green onion end, 5 grams of garlic pieces, 5 grams of Fructus Piperis powder, 5 grams of white sugar, 5 grams of Sal.
2., according to a kind of Pericarpium Citri grandiss typical local dish described in claim 1 and manufacture method, epidermis Fructus Citri grandiss shell is spent for primary raw material, raw material
With dispensing ratio proportioning by weight, by raw material segmentation, immersion, decoct and the processing step such as fry, smoulder, stir-frying and make Pericarpium Citri grandiss local flavor
Dish, concrete grammar step are as follows：
(1) prune the blue or green yellow skin of Fructus Citri grandiss shell, be cut into sheet；
(2) clear water soaks, pinches and wash, change water, remove bitterness Pericarpium Citri grandiss sheet repeatedly, pinches dry；
(3) preparing ingredients lean meat silk, shredded chili, shredded ginger, Bulbus Allii piece, green onion end；
(4) heat pot and pour vegetable oil into, put shredded chili, shredded ginger, Bulbus Allii piece, lean meat silk, it is pan-fried to fry out fragrance；
(5) pomelo peel is added, stir-fries uniform, pour flavoring agent into, stir-fry a moment, add a small amount of boiled water, cover pot cover stewing a few minutes；
(6) stir-fry after water dryouies, Pericarpium Citri grandiss seem soft ripe, sprinkle green onion end, off the pot, sabot eats.
3. according to a kind of Pericarpium Citri grandiss typical local dish described in claim 1 and manufacture method, it is characterised in that in the Pericarpium Citri grandiss typical local dish
The some cooking wine of addition, broad bean paste, Semen Sojae Preparatum, dried small shrimps, chicken essence, shredded ginger, Lentinus Edodess, Fructus Piperis powder, white sugar, Sal may be selected.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610920529.4A CN106509714A (en) | 2016-10-13 | 2016-10-13 | Pummelo pericarp typical local dish and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610920529.4A CN106509714A (en) | 2016-10-13 | 2016-10-13 | Pummelo pericarp typical local dish and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106509714A true CN106509714A (en) | 2017-03-22 |
Family
ID=58291873
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610920529.4A Pending CN106509714A (en) | 2016-10-13 | 2016-10-13 | Pummelo pericarp typical local dish and making method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106509714A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535768A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Mixture sausage and preparation method thereof |
| CN103932206A (en) * | 2014-03-28 | 2014-07-23 | 岳玉珍 | Dog meat product and preparation method thereof |
| CN105614404A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Grapefruit shallot oil sauce |
-
2016
- 2016-10-13 CN CN201610920529.4A patent/CN106509714A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103535768A (en) * | 2013-09-28 | 2014-01-29 | 安徽省怀远县鑫泰粮油有限公司 | Mixture sausage and preparation method thereof |
| CN103932206A (en) * | 2014-03-28 | 2014-07-23 | 岳玉珍 | Dog meat product and preparation method thereof |
| CN105614404A (en) * | 2015-06-29 | 2016-06-01 | 开平市水口镇卡摩商行 | Grapefruit shallot oil sauce |
Non-Patent Citations (1)
| Title |
|---|
| 无: "辣炒柚子皮", 《HTTPS://WWW.TECH-FOOD.COM/KNDATA/DETAIL/K0186844.HTM》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102283366A (en) | Hotpot seasoning as well as preparation method and using method thereof | |
| CN103504323A (en) | Manufacturing method of spicy beef jerky | |
| CN105942473A (en) | Golden Chinese wingleaf pricklyash fruit sauce | |
| CN102630896B (en) | Preparation method for puffed bamboo shoot | |
| CN106235041A (en) | A kind of stew in soy sauce pig's head and preparation method thereof | |
| CN105310046A (en) | Hot pot seasoning as well as preparation method and use method thereof | |
| KR20010090328A (en) | Ginseng chichen manufacturing method | |
| CN103750275A (en) | Peanut meal chilli sauce and preparation method thereof | |
| CN103932307A (en) | Nourishing soft-shelled turtle soup and preparation method thereof | |
| CN105767896A (en) | Preparation method of Laoyou instant noodle-hamburger | |
| CN103932231A (en) | Nutritious and delicious beer soft-shelled turtle and preparation method thereof | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN106473006A (en) | A kind of manufacture method of dried mutton | |
| KR101247093B1 (en) | A Pig Skin Soup and Manufacturing Method Thereof | |
| CN106616497A (en) | Production method of sauce-flavor health-care dehydrated salted rabbits and sauce-flavor health-care dehydrated salted rabbits prepared thereby | |
| CN106509714A (en) | Pummelo pericarp typical local dish and making method thereof | |
| CN106418251A (en) | Braised chicken and preparation method thereof | |
| CN106343521A (en) | Chicken-shiitake sauce | |
| CN106107575A (en) | A kind of marinated bovine is miscellaneous and preparation method thereof | |
| CN106879692A (en) | A kind of preparation method of chilli oil tripe the meat clip Mo | |
| CN104585689A (en) | Throat-moistening seasoning and preparation method thereof | |
| CN106879662A (en) | A kind of preparation method of halogen pig the meat clip Mo | |
| CN104996956A (en) | A Litsea cubeba condiment and a production method thereof | |
| CN103932234A (en) | Black tea flavor soft-shelled turtle and preparation method thereof | |
| CN108887603A (en) | A kind of dried beef and its processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170322 |