CN109673914A - A kind of preparation method of Hand-Pulled Noodles with Beef soup stock - Google Patents
A kind of preparation method of Hand-Pulled Noodles with Beef soup stock Download PDFInfo
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- CN109673914A CN109673914A CN201811636220.8A CN201811636220A CN109673914A CN 109673914 A CN109673914 A CN 109673914A CN 201811636220 A CN201811636220 A CN 201811636220A CN 109673914 A CN109673914 A CN 109673914A
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- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
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- Proteomics, Peptides & Aminoacids (AREA)
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- Seeds, Soups, And Other Foods (AREA)
- Noodles (AREA)
Abstract
The present invention provides a kind of preparation method of Hand-Pulled Noodles with Beef soup stock, wherein the preparation of beef packet includes that beef pretreatment, beef simmer, seasons River Bank Stability, fermentation liquid preparation and mixed fermentation process.Beef packet is seasoned using the fermentation material of the seaweed that is soaked, be soaked soya bean and fresh mushroom and fermented glutinous wine, glutinous rice, and glucose and amino acid are produced in fermentation process, has both guaranteed that soup stock has good flavor, guaranteed soup stock is with nutrition abundant.It is packed after beef thin slice is sufficiently stirred with seasoning slurries fermentation liquid, and is filled with aseptic oxygen into packaging bag, by adjusting the amount for being filled with aseptic oxygen, i.e., the degree of controllable fermentation guarantees the unification of product quality.Beef have passed through in pretreatment stage and beat, impregnate, injecting edible soda ash solution, to make beef not only have preferable mouthfeel, but also is conducive to be sliced bacterial strain in post-fermentation liquid and ferments.In addition, adjusting process process during the preparation process, effectively avoids the loss of nutritional ingredient.
Description
Technical field
The invention belongs to soup stock food processing technology field more particularly to a kind of preparation methods of Hand-Pulled Noodles with Beef soup stock.
Background technique
Noodles are deep by popular staple food, and the assorted oodle shop throughout streets and lanes is also the main force of fast food consumption.With
The improvement of people's living standards, requirement of the people to soup stock taste is higher and higher, and the mouthfeel of soup stock largely affects
The taste of noodles, and soup stock be produced on solid shop/brick and mortar store all in a manner of traditional manual production based on, manufacturing process lacks corresponding mark
Standard depends on the experience for adjusting soup teacher.Therefore, even same hand-pulled noodles shop, daily soup stock mouthfeel also has certain
Difference.
In addition, there is also certain shortcomings in terms of packaging for existing Hand-Pulled Noodles with Beef soup stock, it is unfavorable for soup stock and pushes away on a large scale
Extensively.In hand-pulled noodles soup stock field of industrialized production, dry powder is made in soup stock by some food enterprises, the side brewed by boiling or boiled water
Formula uses.The soup stock that this mode obtains is although easy to carry, but mouthfeel and solid shop/brick and mortar store gap are larger.
Chinese patent (102960669 A of CN, March 26 2014 day for announcing) discloses a kind of Lanzhou stretched noodles soup blend,
Primary raw material components by weight percentage are as follows: spice 15%-25%, edible salt 45%-60%, sugar 5%-15%, soybean are planted
Object albumen 0.1%-5%, yak meat extract 5%-20%, Islamic yeast extract 1.2%-5%, the sapidity nucleotide disodium
0.05%-5%, sodium glutamate 5%-12%；Flavor protease, compound protein is added again in the production process of yak meat extract
The numerous foods such as enzyme, lipase, cysteine hydrochloride, cysteine, alanine, glycine, VC, methionine, potassium sorbate
Additive.This method guarantees the flavor of hand-pulled noodles soup stock by adding a large amount of food additives, on the one hand improves hand-pulled noodles soup
On the other hand the production cost of material is such as made a fault, certain food additives is excessively added, and will be good for eater in production
Health causes damages.
Chinese patent (103478791 B of CN, December 27 2015 day for announcing) discloses a kind of Japanese hand-pulled noodles soup stock,
Material including following mass parts ratio: bone soup 400-600, water 400-650, salt 10-15, soy sauce 15-25, U.S. pole delicious sauce 12-
20, oyster sauce 15-25, monosodium glutamate 5-10, seafood element 5-10, fish sauce 0.2-0.5.Although the invention passes through the side such as rapid cooling and refrigeration
Method guarantees that the nutritional ingredient in soup stock is not lost, but the moisture content in the soup stock is excessively high, is on the one hand not easy to protect for a long time
It deposits, is on the other hand also not easy to scale industrial production.
Summary of the invention
To solve problems of the prior art, present invention provide the technical scheme that
A kind of Hand-Pulled Noodles with Beef soup stock, including beef packet and vegetables packet；
Vegetables packet includes the material of following weight part ratio: white radishes 35-40 parts of dehydration, garlic bolt 10-15 parts of dehydration, dehydration are fragrant
5-8 parts of dish, chive 3-5 parts of dehydration；
The preparation method of beef packet the following steps are included:
Step 1: beef pre-processes, takes fresh beef to be cut into the cuboid bulk that weight is not less than 2kg, beef clod is existed
It beats after beating 10-15 minutes in device, is placed in clear water and impregnates 30-60min, take out beef after immersion, with injection
Device injects edible soda ash solution into beef, wherein the injection volume of the soda ash solution is 3-5ml/100g, the note of soda ash solution
Depth is penetrated not less than 1cm；
Step 2: beef simmers, pretreated 1000 parts by weight of beef will be completed and be placed in pressure cooker, while 500- is added
1000 parts by weight water, are in addition added the seasoning of following weight part ratio into pressure cooker: 50-60 parts of Chinese prickly ash, 30-50 parts of fennel,
It is 30-40 parts of cassia bark, 50-80 parts of nutmeg, 20-30 parts of kaempferia galamga, 80-100 parts of ginger slice, 40-60 parts of illiciumverum, 20-30 parts of fragrant sand, good
30-50 parts of ginger, 10-20 parts of cloves, 80-100 parts of salt and 60-80 parts of vinegar, beef is boiled in pressure cooker and is boiled 20-50 minutes
After receive juice, complete the beef simmered removal seasoning after cool it is spare；
Step 3: seasoning River Bank Stability, takes that the seaweed 30-50 parts by weight that are soaked, be soaked soya bean 50-80 parts by weight, takes fresh perfume (or spice)
100-120 parts of mushroom weight, slurrying after three kinds of raw materials are mixed, and after being sterilized using steam to mixed serum in sterilization tank
Obtain seasoning slurries；
Step 4: fermentation liquid is prepared, glutinous rice is cleaned, is impregnated 6-8 hours with 30-40 DEG C of pure water, then will be impregnated
Glutinous rice cooked with steamer, spread after cooking and obtain glutinous rice after cooling, according to weight ratio be 1:1's by glutinous rice and fermented glutinous wine
Ratio mixing, obtains fermentation liquid；
Step 5: mixed fermentation, is cut into 10mm × 10mm × 3mm thin slice for the beef for completing to simmer in second step, it will
100 parts by weight beef thin slices pack after being sufficiently stirred with 16-20 portions of seasoning slurries, 8-15 portions of fermentation liquids, and fill into packaging bag
Enter aseptic oxygen, the volume ratio of solid and gas is 1:5-10, stand 4-5 days at shady and cool drying after product sealing as finished product
Beef packet.
Preferably, the various components in vegetables packet are the technique using vacuum freeze-drying to white radishes, garlic bolt, caraway and perfume (or spice)
Green onion is dehydrated.
Preferably, it is 3-5wt% that injection, which uses the concentration of soda ash solution, in the first step.
Preferably, in third step season slurries sterilization process be in sterilization tank, with 125 DEG C wet sterilization 10 minutes.
Preferably, packaging bag is laminated film bag or Tetra Pak in the 5th step.
Vegetables packet and beef packet are proportionally added into clear water, Hand-Pulled Noodles with Beef soup can be obtained.
Compared with prior art, the invention has the following advantages that (1) Hand-Pulled Noodles with Beef soup stock use provided by the invention is soaked
Seaweed, be soaked soya bean and fresh mushroom and fermented glutinous wine, glutinous rice fermentation material be seasoned, gained hand-pulled noodles soup have special sweet taste and
Delicate flavour, it is good in taste, and other food additives are not added, it eats safer；(2) beef, seasoning slurries and fermentation liquid are total
With fermentation, rhizopus strains are contained in the fermented glutinous wine of fermentation liquid, rhizopus strains can produce saccharification enzyme system and albumen enzyme system, and be saccharified enzyme system
Glucose can be starched down into, breaks down proteins can be amino acid by albumen enzyme system, both guaranteed that soup stock had good flavor,
Guaranteed soup stock has nutrition abundant；(3) it is packed after beef thin slice being sufficiently stirred with seasoning slurries fermentation liquid, and to packet
Aseptic oxygen is filled in pack, since flora early period is in ferment under aerobic conditions in fermented glutinous wine, the later period is under anaerobic
Fermentation, by adjusting the amount for being filled with aseptic oxygen, i.e., the degree of controllable fermentation guarantees the unification of product quality；(4) in beef
During pretreated, after beef clod is beaten in beating device, and undergo and impregnate, injection edible soda ash solution step, make
Beef short texture, can make beef not only has preferable mouthfeel, but also is conducive to be sliced bacterial strain in post-fermentation liquid and ferments；(5)
It is simmered in step in beef, beef is boiled in pressure cooker and receives juice using high fire after boiling, is remained in beef to greatest extent
Nutritional ingredient avoids nutritional ingredient from being lost from soup.
Specific embodiment
In the following, each component is parts by weight in embodiment in conjunction with embodiments of the present invention will be described.
Embodiment 1:
In Hand-Pulled Noodles with Beef soup stock beef packet preparation method the following steps are included:
The cuboid bulk for taking fresh beef to be cut into weight 3kg is set after beef clod is beaten 15 minutes in beating device
60min is impregnated in clear water, takes out beef after immersion, and with syringe, into beef, injection concentration is the edible of 3%wt
Soda ash solution, wherein the injection volume of the soda ash solution is 5ml/100g.
It will complete 1000 parts of pretreated beef to be placed in pressure cooker, while 800 parts of water be added, in addition add into pressure cooker
Enter: 60 parts of Chinese prickly ash, 40 parts of fennel, 35 parts of cassia bark, 50 parts of nutmeg, 20 parts of kaempferia galamga, 95 parts of ginger slice, 60 parts octagonal, 30 parts of fragrant sand,
Beef is boiled in pressure cooker and receives juice after boiling 50 minutes, cooled standby by 45 parts of galanga, 20 parts of cloves, 100 parts of salt and 80 parts of vinegar
With.
It takes that 50 parts by weight of seaweed that are soaked, be soaked 50 parts by weight of soya bean, takes 100 parts of fresh mushroom weight, three kinds of raw materials are mixed
Slurrying afterwards, and seasoning slurries are obtained after ten minutes to mixed serum sterilization using with 125 DEG C of steam in sterilization tank.
Glutinous rice is cleaned, is impregnated 6 hours, is then cooked soaked glutinous rice with steamer, after cooking with 40 DEG C of pure water
It spreads and obtains glutinous rice after cooling, glutinous rice and fermented glutinous wine are mixed according to the ratio that weight ratio is 1:1, obtain fermentation liquid.
The beef for completing to simmer is cut into 10mm × 10mm × 3mm thin slice, 100 parts by weight beef thin slices and 20 parts are adjusted
Taste slurries, 14 portions of fermentation liquids are packed into laminated film bag after being sufficiently stirred, and are filled with aseptic oxygen into packaging bag, solid and gas
Volume ratio be 1:9, stand 4 days at shady and cool drying after product sealing as finished product beef packet.
Vegetables packet includes the material of following weight part ratio: dehydration 35 parts of white radishes, dehydration 15 parts of garlic bolt, dehydration 6 parts of caraway,
5 parts of chive of dehydration；Wherein, white radishes, garlic bolt, caraway and chive are dried using vacuum freeze-drying technique.
Vegetables packet and beef packet are proportionally added into clear water, Hand-Pulled Noodles with Beef soup can be obtained.
Embodiment 2:
In Hand-Pulled Noodles with Beef soup stock beef packet preparation method the following steps are included:
Fresh beef is taken to be cut into the cuboid bulk of weight 2.5kg, after beef clod is beaten 12 minutes in beating device,
It is placed in clear water and impregnates 40min, take out beef after immersion, the food that injection concentration is 5%wt into beef with syringe
With soda ash solution, wherein the injection volume of the soda ash solution is 4ml/100g.
It will complete 1000 parts of pretreated beef to be placed in pressure cooker, while 600 parts of water be added, in addition add into pressure cooker
Enter: 50 parts of Chinese prickly ash, 50 parts of fennel, 40 parts of cassia bark, 75 parts of nutmeg, 25 parts of kaempferia galamga, 80 parts of ginger slice, 50 parts octagonal, 22 parts of fragrant sand,
Beef is boiled in pressure cooker and receives juice after boiling 35 minutes, cooled standby by 35 parts of galanga, 15 parts of cloves, 90 parts of salt and 75 parts of vinegar
With.
It takes that 40 parts by weight of seaweed that are soaked, be soaked 70 parts by weight of soya bean, takes 120 parts of fresh mushroom weight, three kinds of raw materials are mixed
Slurrying afterwards, and seasoning slurries are obtained after ten minutes to mixed serum sterilization using with 125 DEG C of steam in sterilization tank.
Glutinous rice is cleaned, is impregnated 8 hours, is then cooked soaked glutinous rice with steamer, after cooking with 35 DEG C of pure water
It spreads and obtains glutinous rice after cooling, glutinous rice and fermented glutinous wine are mixed according to the ratio that weight ratio is 1:1, obtain fermentation liquid.
The beef for completing to simmer is cut into 10mm × 10mm × 3mm thin slice, 100 parts by weight beef thin slices and 16 parts are adjusted
Taste slurries, 10 portions of fermentation liquids are packed into laminated film bag after being sufficiently stirred, and are filled with aseptic oxygen into packaging bag, solid and gas
Volume ratio be 1:6, stand 5 days at shady and cool drying after product sealing as finished product beef packet.
Vegetables packet includes the material of following weight part ratio: dehydration 35 parts of white radishes, dehydration 12 parts of garlic bolt, dehydration 8 parts of caraway,
4 parts of chive of dehydration；Wherein, white radishes, garlic bolt, caraway and chive are dried using vacuum freeze-drying technique.
Vegetables packet and beef packet are proportionally added into clear water, Hand-Pulled Noodles with Beef soup can be obtained.
Finally it should be noted that the foregoing is only a preferred embodiment of the present invention, it is not intended to restrict the invention,
Although the present invention is described in detail referring to the foregoing embodiments, for those skilled in the art, still may be used
To modify to technical solution documented by previous embodiment or equivalent replacement of some of the technical features.It is all
Within the spirit and principles in the present invention, any modification, equivalent replacement, improvement and so on should be included in guarantor of the invention
Within the scope of shield.
Claims (5)
1. a kind of preparation method of Hand-Pulled Noodles with Beef soup stock, which is characterized in that the hand-pulled noodles soup stock includes beef packet and vegetables packet；
Vegetables packet includes the material of following weight part ratio: white radishes 35-40 parts of dehydration, garlic bolt 10-15 parts of dehydration, dehydration caraway 5-
8 parts, chive 3-5 parts of dehydration；
The preparation method of the beef packet the following steps are included:
Step 1: beef pre-processes, takes fresh beef to be cut into the cuboid bulk that weight is not less than 2kg, beef clod is being beaten
After beating 10-15 minutes in device, be placed in clear water and impregnate 30-60min, take out beef after immersion, with syringe to
Edible soda ash solution is injected in beef, wherein the injection volume of the soda ash solution is 3-5m l/100g, the injection of soda ash solution is deep
Degree is not less than 1cm；
Step 2: beef simmers, pretreated 1000 parts by weight of beef will be completed and be placed in pressure cooker, while 500-1000 is added
In addition the seasoning of following weight part ratio: 50-60 parts of Chinese prickly ash, 30-50 parts of fennel, cassia bark is added in parts by weight water into pressure cooker
30-40 parts, 50-80 parts of nutmeg, 20-30 parts of kaempferia galamga, 80-100 parts of ginger slice, 40-60 parts of illiciumverum, 20-30 parts of fragrant sand, galanga
30-50 parts, 10-20 parts of cloves, 80-100 parts of salt and 60-80 parts of vinegar boil beef after boiling 20-50 minutes in pressure cooker
Receive juice, complete the beef simmered removal seasoning after cool it is spare；
Step 3: seasoning River Bank Stability, takes that the seaweed 30-50 parts by weight that are soaked, be soaked soya bean 50-80 parts by weight, takes fresh mushroom weight
100-120 parts of amount, slurrying after three kinds of raw materials are mixed, and obtained after being sterilized using steam to mixed serum in sterilization tank
Season slurries；
Step 4: fermentation liquid is prepared, glutinous rice is cleaned, is impregnated 6-8 hours with 30-40 DEG C of pure water, it then will be soaked glutinous
Rice is cooked with steamer, is spread after cooking and is obtained glutinous rice after cooling, the ratio for being 1:1 according to weight ratio by glutinous rice and fermented glutinous wine
Mixing, obtains fermentation liquid；
Step 5: mixed fermentation, is cut into 10mm × 10mm × 3mm thin slice for the beef for completing to simmer in second step, by 100 weights
Amount part beef thin slice packs after being sufficiently stirred with 16-20 portions of seasoning slurries, 8-15 portions of fermentation liquids, and is filled with into packaging bag sterile
The volume ratio of oxygen, solid and gas is 1:5-10, and standing 4-5 days at shady and cool drying after product sealing is finished product beef
Packet.
2. the preparation method of Hand-Pulled Noodles with Beef soup stock as described in claim 1, which is characterized in that injection uses pure in the first step
The concentration of aqueous slkali is 3-5wt%.
3. the preparation method of Hand-Pulled Noodles with Beef soup stock as described in claim 1, which is characterized in that season slurries in the third step
Sterilization process be in sterilization tank, with 125 DEG C wet sterilization 10 minutes.
4. the preparation method of Hand-Pulled Noodles with Beef soup stock as described in claim 1, which is characterized in that packaging bag is multiple in the 5th step
Close bag film or Tetra Pak.
5. the preparation method of Hand-Pulled Noodles with Beef soup stock as described in claim 1, which is characterized in that various groups in the vegetables packet
Point, it is to be dehydrated using the technique of vacuum freeze-drying to white radishes, garlic bolt, caraway and chive.
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| CN103478789A (en) * | 2013-08-21 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base |
| CN106262494A (en) * | 2016-09-06 | 2017-01-04 | 甘肃农业大学 | Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof |
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
| CN106901193A (en) * | 2016-12-30 | 2017-06-30 | 安徽省麦浪食品有限公司 | A kind of sauce pot roast beef |
-
2018
- 2018-12-29 CN CN201811636220.8A patent/CN109673914A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1282529A (en) * | 2000-05-22 | 2001-02-07 | 赵子文 | Dewatered snack of mutton soup-roasted bun mixture and its preparing process |
| CN1513362A (en) * | 2003-02-27 | 2004-07-21 | 马小真 | Seasoning bag contg. wild vegetables, and its prodn. method |
| CN101606671A (en) * | 2009-07-07 | 2009-12-23 | 安徽新锦丰企业投资集团有限公司 | A kind of instant noodle seasoning bag and preparation method thereof |
| CN102640951A (en) * | 2012-05-18 | 2012-08-22 | 淮南白蓝企业集团有限公司 | Preparation method of convenience beef soup |
| CN103478789A (en) * | 2013-08-21 | 2014-01-01 | 中国农业科学院农产品加工研究所 | Formula of Lanzhou-made beef noodle soup base and preparation method of Lanzhou-made beef noodle soup base |
| CN106262494A (en) * | 2016-09-06 | 2017-01-04 | 甘肃农业大学 | Instant clear soup Carnis Bovis grunniens industrialized preparing process and goods thereof |
| CN106901193A (en) * | 2016-12-30 | 2017-06-30 | 安徽省麦浪食品有限公司 | A kind of sauce pot roast beef |
| CN106798304A (en) * | 2017-01-05 | 2017-06-06 | 江苏洽康食品有限公司 | A kind of secret sauce and preparation method thereof |
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Application publication date: 20190426 |