CN108402448A - The preparation method of appetizing olive roast pork sauce - Google Patents
The preparation method of appetizing olive roast pork sauce Download PDFInfo
- Publication number
- CN108402448A CN108402448A CN201810550781.XA CN201810550781A CN108402448A CN 108402448 A CN108402448 A CN 108402448A CN 201810550781 A CN201810550781 A CN 201810550781A CN 108402448 A CN108402448 A CN 108402448A
- Authority
- CN
- China
- Prior art keywords
- olive
- parts
- pork
- preparation
- taken
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to condiment preparing technical field, more particularly to a kind of preparation method of appetizing olive roast pork sauce, including following preparation process：1) fresh full olive is selected, is cleaned, is dried, stoning；2) half olive is taken, water is added, mashing obtains olive paste, adds saccharomycete, is sealed by fermentation；3) the other half olive is taken, water, mashing is added, then be uniformly mixed with the olive paste after fermentation, obtains mixing slurry；4) fresh pork is taken, rubs, obtains minced meat；5) condiment is taken again, stir-fries, pours into minced meat, is stir-fried, is added mixing slurry, after stirring evenly, simmer, after being cooled to room temperature, ground with colloid mill；6) canned, it seals, sterilization is.The olive roast pork sauce that method through the invention is prepared has the function of to whet the appetite well, while nutrition can be replenished in time, and it is edible to be particularly suitable for the crowd having no appetite.
Description
Technical field
The invention belongs to condiment preparing technical field, more particularly to a kind of preparation method of appetizing olive roast pork sauce.
Background technology
Roast pork sauce is fresh adding flavored seasoning, and paste flavor is strong, fragrant and sweet delicious, unique flavor.Can be used for selecting the libation at an ancient wedding ceremony, noodles served with soy sauce, sesame butter, etc.,
With regard to meal, do steamed stuffed bun stuffing, also can be used for cooking, cooking, barbecue etc., be particularly suitable for marinated skewer-roasted pork therefore say roast pork sauce；Also can salt down
Chop processed, chicken wings etc. cook roast pork flavor cuisines；Also side fish condiment dispenser can be done and roast marinated, daub sauce.
Pork also known as globefish meat, be one of major livestocks, porcine animals domestic pig meat.Its property sweet-salty is flat, containing abundant
The nutritional ingredients such as protein and fat, carbohydrate, calcium, iron, phosphorus.Pork is the main non-staple food of daily life, has and mends
Empty salubrity, nourishing Yin and moistening dryness, riching and moisturizing skim effect.All weak after being ill, postpartum deficiency of blood, lean yellow face person, can all apply to use of nutrition
The product of nourishing.Pork is as one of animal food important on dining table, because fiber is more soft, connective tissue is less, flesh
Contain more intramuscular fat in meat tissue, therefore, meat flavour is especially delicious after cooking and processing.
Olive, also known as yellow olive, Chinese olive, are one of southern Common Fruits, full of nutrition, pulp inner protein, carbon water
The minerals such as compound, fat, vitamin C and calcium, phosphorus, iron, wherein ascorbic content is 10 times of apple, pears, peach
5 times, calcium content is also very high, and is easily absorbed by the body, and is suitable for women especially, children eat.Winter-spring season, two or three piece of daily chewing are fresh
Olive can prevent the infection of the upper respiratory tract, therefore the civil reputation for having " Winter-Spring olive matches ginseng ".Studying data at home and abroad shows olive fruit
Also contain escoparone, scopolactone, (E) -3,3- dihydroxy -4,4- dimethoxystilbenes, gallic acid, inverse nutgall in reality
Acid, brevifolin, Hyperoside and some triterpene compounds, volatile oil, flavone compound.
Olive be health ministry approval be both food and one of article of drug, high medical value.Chinese medicine is recognized
For, olive acid sweet in flavor, mild-natured, people's spleen, stomach, lung channel, have it is clearing heat and detoxicating, relieving sore-throat resolving sputum, promote the production of body fluid to quench thirst, the work(that relieving restlessness is sobered up, fit
For abscess of throat, polydipsia, cough phlegm blood etc..《Japan hanako materia medica》It says its " appetizing, lower gas, antidiarrheal ".《Compendium of Materia Medica》Yan Qi
" born fluid, only polydipsia, control sore-throat, and chewing pharynx juice can solve all ichthyophagy crabs poison ".《The southern regions of the Yunnan Province book on Chinese herbal medicine》Say that it " is controlled on all larynx fire
Scorching, infection with swollen head disease, can solve damp and hot, spring warmth, promote the production of body fluid to quench thirst, sharp phlegm, and solution ichthyotoxin, stagnates at wine ".Important effect ingredient in olive
It is the polyphenols such as gallic acid.Research has shown that the substance has higher free radical scavenging ability and stronger antioxygen
Change ability clinically has the effects that relieve the effect of alcohol, protects throat, anti-aging, the generation of prevention of cardiovascular disease.
The appetizing of existing roast pork sauce is ineffective, and has soapy feeling, and research and develop one kind can either whet the appetite can and
When the preparation method of appetizing olive roast pork sauce that supplements the nutrients be highly desirable.
Invention content
Technical problem to be solved by the invention is to provide a kind of preparation methods of appetizing olive roast pork sauce, pass through this method
The olive roast pork sauce being prepared, has the function of good Appetizing spleen-tonifying, while nutrition can be replenished in time, and is particularly suitable for appetite
Bad crowd is edible.
To achieve the above object, the present invention adopts the following technical scheme that：
The present invention provides the preparation method of appetizing olive roast pork sauce, including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) half olive is taken, the water of its equivalent weight is added, is beaten, is obtained olive paste, add olive paste weight 0.1-
0.4% saccharomycete is sealed by fermentation 12-16h at 30 DEG C -35 DEG C；
3) the other half olive is taken, the water of 4-6 times of its weight is added, is beaten, then be uniformly mixed with the olive paste after fermentation, obtains
To mixing slurry；
4) fresh pork is taken, rubs, obtains minced meat；
5) condiment is taken again, is put into pot the 20-40s that stir-fries, pours into minced meat, and stir-fry 30-60s, adds mixing slurry, and stirring is equal
After even, 5-8min is simmered, after being cooled to room temperature, is ground with colloid mill；
6) canned, sealing, sterilization.
Above-mentioned steps 2) in, the water of its equivalent weight is added, the half olive equivalent weight after referring to and being enucleated, as
All similarly in step 3), the water of 4-6 times of its weight is added in the half weight of the olive after stoning, with the half olive after stoning
On the basis of the weight of olive.
Mixing slurry of the present invention and the weight ratio of pork are 2-4:1；
The weight ratio of pork and condiment of the present invention is 1:0.3-0.6；
Condiment of the present invention is made of the raw material of following parts by weight：10-20 parts of vegetable oil, 4-8 parts of soy sauce, oil consumption
2-6 parts, 0.2-0.6 parts of spiceleaf, 0.2-0.5 parts of tsaoko, 0.1-0.6 parts of dried orange peel, 2-4 parts of salt.
Preferably, in step 2) of the present invention, it is sealed by fermentation 14h.
Preferably, vegetable oil of the present invention is one kind in peanut oil, sesame oil, sunflower oil.
Preferably, mixing slurry of the present invention and the weight ratio of pork are 3:1.
Preferably, the weight ratio of pork and condiment of the present invention is 1:0.5.
Preferably, condiment of the present invention is made of the raw material of following parts by weight：15 parts of vegetable oil, 6 parts of soy sauce, consumption
4 parts of oil, 0.4 part of spiceleaf, 0.3 part of tsaoko, 0.3 part of dried orange peel, 3 parts of salt.
Pork of the present invention can select the fresh pork of any kind, but the preferred Pu of pork of the present invention
The black pig pork in north.The black pig in Pubei is agricultural product geography symbol product, and Fresh ＆ Tender in Texture, mellowness is in good taste fat but not greasy.
Compared with prior art, the beneficial effects of the present invention are：
In the preparation method of the present invention, the olive of half is subjected to fermentation process, is conducive to the Appetizing spleen-tonifying for improving olive
Effect, while absorption of the human body to meat nutrition is may advantageously facilitate, and decocted after the directly mashing of the other half olive, be conducive to protect
It deposits olive fragrance, improves the flavor of olive roast pork sauce, and the compatibility together with minced meat, nutrition can be replenished in time after appetizing, and
By the preparation method, nutrition can be quickly absorbed, physical efficiency is supplemented, is particularly suitable for the crowd having no appetite.
Specific implementation mode
The invention will be further described with reference to embodiments, but the invention is not limited in these embodiments.
Embodiment 1
The preparation method of appetizing olive roast pork sauce, including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) half olive is taken, the water of its equivalent weight is added, is beaten, is obtained olive paste, add olive paste weight 0.1%
Saccharomycete, at 35 DEG C, be sealed by fermentation 12h；
3) the other half olive is taken, the water of 6 times of its weight is added, is beaten, then be uniformly mixed with the olive paste after fermentation, obtains
Mixing slurry；
4) fresh black pig pork is taken, rubs, obtains minced meat；
5) condiment is taken again, is put into pot the 40s that stir-fries, and pours into minced meat, stir-fry 30s, adds mixing slurry, after stirring evenly,
8min is simmered, after being cooled to room temperature, is ground with colloid mill；
6) canned, sealing, sterilization.
The weight ratio of above-mentioned mixing slurry and black pig pork is 2:1；
The weight ratio of above-mentioned black pig pork and condiment is 1:0.6；
Above-mentioned condiment is made of the raw material of following parts by weight：10 parts of peanut oil, 8 parts of soy sauce, 2 parts of oil consumption, spiceleaf 0.6
Part, 0.5 part of tsaoko, 0.6 part of dried orange peel, 2 parts of salt.
Embodiment 2
The preparation method of appetizing olive roast pork sauce, including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) half olive is taken, the water of its equivalent weight is added, is beaten, is obtained olive paste, add olive paste weight 0.3%
Saccharomycete, at 33 DEG C, be sealed by fermentation 14h；
3) the other half olive is taken, the water of 5 times of its weight is added, is beaten, then be uniformly mixed with the olive paste after fermentation, obtains
Mixing slurry；
4) fresh black pig pork is taken, rubs, obtains minced meat；
5) condiment is taken again, is put into pot the 30s that stir-fries, and pours into minced meat, stir-fry 45s, adds mixing slurry, after stirring evenly,
6min is simmered, after being cooled to room temperature, is ground with colloid mill；
6) canned, sealing, sterilization.
The weight ratio of above-mentioned mixing slurry and black pig pork is 3:1；
The weight ratio of above-mentioned black pig pork and condiment is 1:0.5；
Above-mentioned condiment is made of the raw material of following parts by weight：15 parts of sesame oil, 6 parts of soy sauce, 4 parts of oil consumption, spiceleaf 0.4
Part, 0.3 part of tsaoko, 0.3 part of dried orange peel, 3 parts of salt.
Embodiment 3
The preparation method of appetizing olive roast pork sauce, including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) half olive is taken, the water of its equivalent weight is added, is beaten, is obtained olive paste, add olive paste weight 0.4%
Saccharomycete, at 30 DEG C, be sealed by fermentation 16h；
3) the other half olive is taken, the water of 4 times of its weight is added, is beaten, then be uniformly mixed with the olive paste after fermentation, obtains
Mixing slurry；
4) fresh black pig pork is taken, rubs, obtains minced meat；
5) condiment is taken again, is put into pot the 20s that stir-fries, and pours into minced meat, stir-fry 60s, adds mixing slurry, after stirring evenly,
5min is simmered, after being cooled to room temperature, is ground with colloid mill；
6) canned, sealing, sterilization.
The weight ratio of above-mentioned mixing slurry and black pig pork is 4:1；
The weight ratio of above-mentioned black pig pork and condiment is 1:0.3；
Above-mentioned condiment is made of the raw material of following parts by weight：20 parts of sunflower oil, 4 parts of soy sauce, 6 parts of oil consumption, spiceleaf
0.2 part, 0.2 part of tsaoko, 0.1 part of dried orange peel, 4 parts of salt.
Comparative example 1
As different from Example 2：In step 2), it is sealed by fermentation 10h.Remaining is the same as embodiment 2.
Comparative example 2
As different from Example 2：In step 2), it is sealed by fermentation 18h.Remaining is the same as embodiment 2.
Comparative example 3
As different from Example 2：In step 2), at 27 DEG C, it is sealed by fermentation 14h.Remaining is same
Embodiment 2.
Comparative example 4
As different from Example 2：In step 2), at 38 DEG C, it is sealed by fermentation 14h.Remaining is same
Embodiment 2.
Comparative example 5
As different from Example 2：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) olive is taken, the water of 5 times of its weight is added, is beaten, obtains olive paste；
3) fresh black pig pork is taken, rubs, obtains minced meat；
4) condiment is taken again, is put into pot the 30s that stir-fries, and pours into minced meat, stir-fry 45s, adds olive paste, after stirring evenly,
6min is simmered, after being cooled to room temperature, is ground with colloid mill；
5) canned, sealing, sterilization.
Remaining is the same as embodiment 2.
Comparative example 6
As different from Example 2：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) olive is taken, the water of its equivalent weight is added, is beaten, is obtained olive paste, add the ferment of olive paste weight 0.3%
Female bacterium is sealed by fermentation 14h at 33 DEG C, obtains fermented olive slurry；
3) fresh black pig pork is taken, rubs, obtains minced meat；
4) condiment is taken again, is put into pot the 30s that stir-fries, pours into minced meat, and stir-fry 45s, adds fermented olive slurry, stirs evenly
Afterwards, 6min is simmered, after being cooled to room temperature, is ground with colloid mill；
5) canned, sealing, sterilization.
Remaining is the same as embodiment 2.
Test example：Use the effect for the olive roast pork sauce Appetizing spleen-tonifying that the method for the present invention is prepared
Healthy mice 90 is chosen, weight is (21 ± 1) g, and half male and half female is randomly divided into 9 groups, every group 10, respectively
Blank group, model group, 2 groups of embodiment, comparative example 1-6 groups give the big yellow liquor (3ml/ of each group gavage 200% in addition to blank group
Kg/ days × 15d) model of spleen deficiency is made, continuous 15 days, blank group and model group continued to fill androgynous ponding from the 16th day, remaining is each
The corresponding olive roast pork sauce (3g/kg/ days × 15d) of group gavage each group, at the 31st day, observation olive roast pork sauce tried spleen deficiency respectively
The influence for testing mouse gastric emptying rate, Plasma Motilin Levels and Colonic Motility, is shown in Table 1.By the influence to mouse gastric emptying rate, Plasma Motilin Levels and Colonic Motility, visit
The influence of olive roast pork sauce that the method for the present invention is prepared to spleen and stomach function is begged for, gastric emptying rate, Plasma Motilin Levels and Colonic Motility are high, illustrate spleen
The digestive function of stomach is good.
Influence of 1 each group of table to mouse gastric emptying rate and plasma motilin
| Group | Mouse/only | Average gastric emptying rate/% | Average blood plasma motilin/(pg/ml) |
| Blank group | 10 | 76.54±9.89 | 224.21±18.26 |
| Model group | 10 | 53.26±11.02 | 165.26±20.15 |
| 2 groups of embodiment | 10 | 71.26±10.25 | 219.28±22.01 |
| Comparative example 1 | 10 | 58.26±9.56 | 170.23±21.02 |
| Comparative example 2 | 10 | 60.25±12.21 | 174.26±23.26 |
| Comparative example 3 | 10 | 59.25±11.21 | 171.25±18.59 |
| Comparative example 4 | 10 | 57.26±10.23 | 182.36±18.26 |
| Comparative example 5 | 10 | 58.59±11.24 | 169.36±18.26 |
| Comparative example 6 | 10 | 61.23±12.10 | 172.36±15.87 |
As it can be seen from table 12 groups of gastric emptying rates of the embodiment of the present invention and plasma motilin restore notable, illustrate this
The olive roast pork sauce with preferable spleen benefiting and stimulating the appetite can be prepared in the method for invention, can significantly improve stomach function, improve spleen
The digestion of stomach, absorption, the function of transporting nutriment and moisture, illustrate the olive roast pork sauce being prepared by the method for the invention
Have the function of that promoting digestion and removing indigestion is opened in invigorating the spleen, and the step of different fermentation temperature and time and different processing olives, it can shadow
Ring the spleen benefiting and stimulating the appetite effect of olive roast pork sauce.
Claims (6)
1. the preparation method for the olive roast pork sauce that whets the appetite, which is characterized in that including following preparation process：
1) fresh full olive is selected, is cleaned, is dried, stoning；
2) half olive is taken, the water of its equivalent weight is added, is beaten, is obtained olive paste, add olive paste weight 0.1-0.4%
Saccharomycete, at 30 DEG C -35 DEG C, be sealed by fermentation 12-16h；
3) the other half olive is taken, the water of 4-6 times of its weight is added, is beaten, then be uniformly mixed with the olive paste after fermentation, is mixed
Close slurry；
4) fresh pork is taken, rubs, obtains minced meat；
5) condiment is taken again, is put into pot the 20-40s that stir-fries, pours into minced meat, and stir-fry 30-60s, adds mixing slurry, stirs evenly
Afterwards, 5-8min is simmered, after being cooled to room temperature, is ground with colloid mill；
6) canned, sealing, sterilization；
The weight ratio of the mixing slurry and pork is 2-4:1；
The weight ratio of the pork and condiment is 1:0.3-0.6；
The condiment is made of the raw material of following parts by weight：10-20 parts of vegetable oil, 4-8 parts of soy sauce, 2-6 parts of oil consumption, spiceleaf
0.2-0.6 parts, 0.2-0.5 parts of tsaoko, 0.1-0.6 parts of dried orange peel, 2-4 parts of salt.
2. the preparation method of appetizing olive roast pork sauce according to claim 1, it is characterised in that：It is close in the step 2)
Seal ferment 14h.
3. the preparation method of appetizing olive roast pork sauce according to claim 1, it is characterised in that：The vegetable oil is peanut
One kind in oil, sesame oil, sunflower oil.
4. the preparation method of appetizing olive roast pork sauce according to claim 1, it is characterised in that：The mixing slurry and pig
The weight ratio of meat is 3:1.
5. the preparation method of appetizing olive roast pork sauce according to claim 1, it is characterised in that：The pork and condiment
Weight ratio be 1:0.5.
6. the preparation method of appetizing olive roast pork sauce according to claim 1, it is characterised in that：The condiment, by with
The raw material of lower parts by weight is made：15 parts of vegetable oil, 6 parts of soy sauce, 4 parts of oil consumption, 0.4 part of spiceleaf, 0.3 part of tsaoko, 0.3 part of dried orange peel,
3 parts of salt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810550781.XA CN108402448A (en) | 2018-05-31 | 2018-05-31 | The preparation method of appetizing olive roast pork sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810550781.XA CN108402448A (en) | 2018-05-31 | 2018-05-31 | The preparation method of appetizing olive roast pork sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108402448A true CN108402448A (en) | 2018-08-17 |
Family
ID=63141026
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810550781.XA Pending CN108402448A (en) | 2018-05-31 | 2018-05-31 | The preparation method of appetizing olive roast pork sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108402448A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004173546A (en) * | 2002-11-26 | 2004-06-24 | Etsuko Aoki | Soup |
| CN103704837A (en) * | 2013-12-09 | 2014-04-09 | 安徽圣芝堂生物科技有限公司 | Beverage with function of invigorating stomach |
| CN104222876A (en) * | 2014-10-20 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Manufacturing method for olive and green soybean fermented sauce |
| CN104738577A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Char siu sauce |
| CN106858552A (en) * | 2017-01-21 | 2017-06-20 | 湖北工业大学 | A kind of preparation method of the olive sauce rich in carotenoid |
| CN107048334A (en) * | 2016-12-30 | 2017-08-18 | 浦北县龙腾食品有限公司 | A kind of processing method of olive fish meat paste |
| CN107095273A (en) * | 2017-04-13 | 2017-08-29 | 四川大学 | A kind of fragrant spicy olive pomace composite seasoning sauce and preparation method thereof |
| CN107348471A (en) * | 2017-08-18 | 2017-11-17 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive meat pulp |
-
2018
- 2018-05-31 CN CN201810550781.XA patent/CN108402448A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2004173546A (en) * | 2002-11-26 | 2004-06-24 | Etsuko Aoki | Soup |
| CN103704837A (en) * | 2013-12-09 | 2014-04-09 | 安徽圣芝堂生物科技有限公司 | Beverage with function of invigorating stomach |
| CN104738577A (en) * | 2013-12-27 | 2015-07-01 | 青岛休闲食品有限公司 | Char siu sauce |
| CN104222876A (en) * | 2014-10-20 | 2014-12-24 | 哈尔滨派特纳生物科技开发有限公司 | Manufacturing method for olive and green soybean fermented sauce |
| CN107048334A (en) * | 2016-12-30 | 2017-08-18 | 浦北县龙腾食品有限公司 | A kind of processing method of olive fish meat paste |
| CN106858552A (en) * | 2017-01-21 | 2017-06-20 | 湖北工业大学 | A kind of preparation method of the olive sauce rich in carotenoid |
| CN107095273A (en) * | 2017-04-13 | 2017-08-29 | 四川大学 | A kind of fragrant spicy olive pomace composite seasoning sauce and preparation method thereof |
| CN107348471A (en) * | 2017-08-18 | 2017-11-17 | 浦北县龙腾食品有限公司 | A kind of preparation method of olive meat pulp |
Non-Patent Citations (1)
| Title |
|---|
| 万龙: "《爆款烧烤》", 31 January 2017, 青岛出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103005485B (en) | Method for processing bepig trotter and bepig trotter | |
| CN103099236B (en) | Method for processing mushroom-flavor goose and mushroom-flavor goose | |
| CN103099237B (en) | Method for processing mushroom-flavor chicken and mushroom-flavor chicken | |
| CN103005481B (en) | Method for processing marinated pork with bean fragrance and marinated pork with bean fragrance | |
| CN107692172A (en) | A kind of meat pulp and preparation method and purposes | |
| CN104996981A (en) | Minced garlic fragrant and spicy sauce and manufacturing method thereof | |
| CN104905299B (en) | A kind of flavor duck meat sausage and preparation method thereof containing cocoa power | |
| KR100976354B1 (en) | Method for preparing smoked duck products, and smoked duck products prepared by the method | |
| CN103519236A (en) | Crocodile meat food | |
| CN107495282A (en) | Chafing dish bottom flavorings and preparation method thereof | |
| CN103519181A (en) | Peacock meat food | |
| CN106820014A (en) | A kind of ginger curing food and its method for salting | |
| CN112998235A (en) | Strong-fragrance nourishing hotpot condiment and preparation method thereof | |
| CN103519235A (en) | Venison food | |
| CN103461415B (en) | Mud snail bread and processing method thereof | |
| CN109287958A (en) | Halogen face and its preparation process | |
| KR101170803B1 (en) | Mixture meat, seafood stew containing mixture meat and its cooking method | |
| CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
| CN107373614A (en) | A kind of flavor health nutrient mushroom paste and preparation method thereof | |
| CN106889571A (en) | The preparation method of russule olive paste | |
| KR101472871B1 (en) | Heuk dakgalbi | |
| CN108402448A (en) | The preparation method of appetizing olive roast pork sauce | |
| CN105249254B (en) | A kind of fig cattle and sheep muddy flesh and preparation method thereof | |
| CN104323190A (en) | Matsutake pickled sauerkraut beef and mutton spicy complete material | |
| KR20190090563A (en) | Beef sundae method for including indian madder and green tea powder |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20180817 |