CN113261661A - Preparation method of seasoning day lily and shiitake mushroom chilli sauce - Google Patents
Preparation method of seasoning day lily and shiitake mushroom chilli sauce Download PDFInfo
- Publication number
- CN113261661A CN113261661A CN202110563531.1A CN202110563531A CN113261661A CN 113261661 A CN113261661 A CN 113261661A CN 202110563531 A CN202110563531 A CN 202110563531A CN 113261661 A CN113261661 A CN 113261661A
- Authority
- CN
- China
- Prior art keywords
- day lily
- sauce
- chilli sauce
- seasoning
- shiitake mushroom
- 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
- 241000756137 Hemerocallis Species 0.000 title claims abstract description 57
- 235000015067 sauces Nutrition 0.000 title claims abstract description 54
- 240000000599 Lentinula edodes Species 0.000 title claims abstract description 28
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 240000004160 Capsicum annuum Species 0.000 title claims abstract 15
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 11
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 11
- 240000006677 Vicia faba Species 0.000 claims abstract description 7
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 7
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 6
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims abstract description 3
- 235000015278 beef Nutrition 0.000 claims abstract description 3
- 239000000203 mixture Substances 0.000 claims abstract description 3
- 239000003760 tallow Substances 0.000 claims abstract description 3
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 3
- 239000008158 vegetable oil Substances 0.000 claims abstract description 3
- 239000003205 fragrance Substances 0.000 claims description 4
- 235000001674 Agaricus brunnescens Nutrition 0.000 abstract description 17
- 239000000463 material Substances 0.000 abstract description 4
- 238000012360 testing method Methods 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 238000002474 experimental method Methods 0.000 abstract 1
- 238000011160 research Methods 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 description 14
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 235000016709 nutrition Nutrition 0.000 description 4
- 230000035764 nutrition Effects 0.000 description 4
- 244000046052 Phaseolus vulgaris Species 0.000 description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 239000003921 oil Substances 0.000 description 3
- 235000019198 oils Nutrition 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical group [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 2
- 239000010931 gold Substances 0.000 description 2
- 229910052737 gold Inorganic materials 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- 150000003797 alkaloid derivatives Chemical class 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 150000001746 carotenes Chemical class 0.000 description 1
- 235000005473 carotenes Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002212 flavone derivatives Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000012046 side dish Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- NCYCYZXNIZJOKI-UHFFFAOYSA-N vitamin A aldehyde Natural products O=CC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C NCYCYZXNIZJOKI-UHFFFAOYSA-N 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
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
-
- 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
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention relates to a preparation method of seasoning day lily and shiitake mushroom chilli sauce, which comprises the following steps: putting dried daylily into water at 60-100 ℃ for rehydration for 15min, fishing out, draining water, and cutting into segments; pouring vegetable oil or beef tallow or chicken fat, heating, putting diced shiitake mushrooms with the mass percentage of 5% -7.5%, and frying; the ratio of the fermented soya beans to the chilli sauce is 1: 1-1: 3, adding 30-50% of broad bean paste by mass percent at the same time, and stir-frying for 1-3 min; and fourthly, putting the processed day lily into the first step before taking out of the pan, wherein the mass percentage of the day lily is 10% -15%, and taking out of the pan after stir-frying the mixture with the mixed sauce in the third step for 20-30 seconds to obtain the day lily and shiitake chili sauce. According to the invention, day lily, mushroom, fermented soya beans, chilli sauce and thick broad-bean sauce are used as materials, after a single-factor test is carried out to obtain a proper addition amount of raw and auxiliary materials on sensory influence, an orthogonal experiment is carried out to research out an optimal product formula for making the day lily and mushroom chilli sauce, and the method is simple to operate and low in processing cost.
Description
Technical Field
The invention belongs to the field of food processing, relates to a preparation method technology of seasoning sauce, and particularly relates to a preparation method of seasoning day lily and shiitake mushroom chili sauce.
Background
"Modao peasant family does not have precious jade, everywhere day lily is gold needle" is ancient people's appreciation to day lily, also name forget worry grass, gold needle, learn name day lily, it is a health care vegetable with very high nutritive value, contain many nutrient substances such as protein, calcium, carotene, alkaloid, flavone, etc., it has effects of strengthening brain, resisting aging, eliminating the arterial deposit.
In recent years, the yellow flower industry has grown vigorously, and in some areas, the yellow flower industry has developed into the 'rocking grass' which is depleted and enriched by common people. In fast-paced life, sidedish foods such as chilli sauce are more and more popular, and with the implementation of a national nutrition plan, the pursuit of consumers for food nutrition is gradually increased, so that the invention of the chilli sauce with rich nutritive value, unique mouthfeel, daylily mouthfeel and nutrition meets the requirements of consumers at present.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the preparation method of the seasoning day lily and shiitake chili sauce which is rich in nutrition and variety of the chili sauce and can develop a new market for the day lily.
The technical problem to be solved by the invention is realized by adopting the following technical scheme:
a preparation method of a seasoning day lily and shiitake mushroom chili sauce comprises the following steps:
putting dried daylily into water at 60-100 ℃ for rehydration for 15min, fishing out, draining water, and cutting into segments;
adding vegetable oil or beef tallow or chicken fat, heating, adding 5-7.5% of diced shiitake mushroom by mass percent, and frying until the surface turns brown and the fragrance of the shiitake mushroom is obtained;
the ratio of the fermented soya beans to the chilli sauce is 1: 1-1: 3, adding 30-50% of broad bean paste by mass percent at the same time, and stir-frying for 1-3 min;
and fourthly, putting the processed day lily into the first step before taking out of the pan, wherein the mass percentage of the day lily is 10% -15%, and taking out of the pan after stir-frying the mixture with the mixed sauce in the third step for 20-30 seconds to obtain the day lily and shiitake chili sauce.
And in the step, the rehydration temperature is 75 ℃.
And in the step, the mushroom dices are put in the mushroom dices in a mass percentage of 6%.
And in the step three, the adding proportion of the fermented soya beans to the chilli sauce is 1: 2; the mass percent of the broad bean paste is 40%.
And in the step four, the mass percentage of the daylily is 15%.
The invention has the advantages and positive effects that:
according to the invention, day lily, mushroom, fermented soya beans, chilli sauce and thick broad-bean sauce are used as materials, and after the proper addition of the raw and auxiliary materials on the sensory influence is obtained through a single-factor test, an orthogonal test is carried out, so that the optimal product formula for making the day lily and mushroom chilli sauce is researched. The daylily added in the invention can improve the nutritive value of the chilli sauce, enrich the taste, have prominent flavor characteristics and avoid the phenomenon of product homogenization.
The preparation process of the invention has simple operation method and low cost, the day lily is taken as the main raw material, which not only can strengthen the brain, but also has the efficacies of reducing blood fat and preventing cancer, has ruddy color, uniform sauce body and fine and smooth tissue, the chilli sauce has the fresh and fragrant flavors of the fermented soya beans, the hot pepper and the mushroom, and the chilli sauce has rich and harmonious flavor and pleasant fragrance.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative, not limiting and are not intended to limit the scope of the invention.
Example 1
A method for preparing day lily and shiitake mushroom chilli sauce comprises the following steps:
putting dried daylily into water at 60 ℃ for rehydration for 15min, fishing out, draining water, and cutting into sections;
adding a proper amount of oil for heating, adding diced mushrooms with the proportion of 7.5 percent, and frying until the surfaces of the diced mushrooms turn brown and the unique flavor of the mushrooms is obtained;
the ratio of the fermented soya beans to the chili sauce added is 1: 2. parching 40% bean paste for 1 min;
and fourthly, placing the treated day lily before taking out of the pot, wherein the ratio of the day lily to the sauce is 15%, and taking out of the pot after stir-frying the day lily and the sauce for 30s to obtain the day lily and mushroom chili sauce.
Example 2
A preparation method of day lily and shiitake mushroom chilli sauce comprises the following steps:
putting dried daylily into water of 80 ℃ for rehydration for 15min, fishing out, draining water, and cutting into sections;
adding a proper amount of oil for heating, adding 6.5% of diced mushrooms, and frying until the surfaces of the diced mushrooms turn brown and the mushrooms have special fragrance;
the ratio of the fermented soya beans to the chili sauce added is 1: 1. parching 30% bean paste for 1 min;
and fourthly, placing the treated day lily before taking out of the pot, wherein the ratio of the day lily to the sauce is 12.5%, and taking out of the pot after stir-frying the day lily and the sauce for 30s to obtain the day lily and mushroom chili sauce.
Example 3
A preparation method of day lily and shiitake mushroom chilli sauce comprises the following steps:
putting dried daylily into water of 100 ℃ for rehydration for 15min, fishing out, draining water, and cutting into sections;
adding a proper amount of oil for heating, adding 5% of diced mushrooms, and frying until the surface turns brown and the special flavor of the mushrooms is fried;
the ratio of the fermented soya beans to the chili sauce added is 1: 3. parching 50% bean paste for 1 min;
and fourthly, placing the treated day lily before taking out of the pot, frying the day lily with sauce for 30s in a proportion of 10%, and taking out of the pot to obtain the day lily and shiitake chili sauce.
Although the embodiments of the present invention have been disclosed for illustrative purposes, those skilled in the art will appreciate that: various substitutions, changes and modifications are possible without departing from the spirit and scope of the invention and the appended claims, and therefore the scope of the invention is not limited to the embodiments disclosed.
Claims (5)
1. A preparation method of seasoning day lily and shiitake mushroom chili sauce is characterized by comprising the following steps: the method comprises the following steps:
putting dried daylily into water at 60-100 ℃ for rehydration for 15min, fishing out, draining water, and cutting into segments;
adding vegetable oil or beef tallow or chicken fat, heating, adding 5-7.5% of diced shiitake mushroom by mass percent, and frying until the surface turns brown and the fragrance of the shiitake mushroom is obtained;
the ratio of the fermented soya beans to the chilli sauce is 1: 1-1: 3, adding 30-50% of broad bean paste by mass percent at the same time, and stir-frying for 1-3 min;
and fourthly, putting the processed day lily into the first step before taking out of the pan, wherein the mass percentage of the day lily is 10% -15%, and taking out of the pan after stir-frying the mixture with the mixed sauce in the third step for 20-30 seconds to obtain the day lily and shiitake chili sauce.
2. The preparation method of the seasoning day lily and shiitake mushroom chilli sauce as claimed in claim 1, wherein the seasoning day lily and shiitake mushroom chilli sauce comprises the following steps: the rehydration temperature in the step is 75 ℃.
3. The preparation method of the seasoning day lily and shiitake mushroom chilli sauce as claimed in claim 1, wherein the seasoning day lily and shiitake mushroom chilli sauce comprises the following steps: the diced shiitake mushroom is placed in the pot in a mass percentage of 6%.
4. The preparation method of the seasoning day lily and shiitake mushroom chilli sauce as claimed in claim 1, wherein the seasoning day lily and shiitake mushroom chilli sauce comprises the following steps: step three, adding the fermented soya beans and the chilli sauce in a ratio of 1: 2; the mass percent of the broad bean paste is 40%.
5. The preparation method of the seasoning day lily and shiitake mushroom chilli sauce as claimed in claim 1, wherein the seasoning day lily and shiitake mushroom chilli sauce comprises the following steps: and step four, the mass percentage of the daylily is 15%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110563531.1A CN113261661A (en) | 2021-05-24 | 2021-05-24 | Preparation method of seasoning day lily and shiitake mushroom chilli sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110563531.1A CN113261661A (en) | 2021-05-24 | 2021-05-24 | Preparation method of seasoning day lily and shiitake mushroom chilli sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113261661A true CN113261661A (en) | 2021-08-17 |
Family
ID=77232429
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110563531.1A Pending CN113261661A (en) | 2021-05-24 | 2021-05-24 | Preparation method of seasoning day lily and shiitake mushroom chilli sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN113261661A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103549384A (en) * | 2013-11-25 | 2014-02-05 | 青岛农业大学 | Hot and spicy mushroom sauce and preparation method thereof |
| CN103689530A (en) * | 2013-09-12 | 2014-04-02 | 北京利民恒华农业科技有限公司 | Flavor mushroom sauce and manufacturing process thereof |
| CN104872620A (en) * | 2014-02-28 | 2015-09-02 | 华中农业大学 | Mushroom paste and preparation method thereof |
| CN107660695A (en) * | 2017-05-16 | 2018-02-06 | 泌阳亿健食品有限公司 | A kind of mushroom sauce and its processing technology |
| CN112006268A (en) * | 2020-09-10 | 2020-12-01 | 大同花倾城田间农业发展有限公司 | Beef paste with daylily flowers and preparation method thereof |
-
2021
- 2021-05-24 CN CN202110563531.1A patent/CN113261661A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103689530A (en) * | 2013-09-12 | 2014-04-02 | 北京利民恒华农业科技有限公司 | Flavor mushroom sauce and manufacturing process thereof |
| CN103549384A (en) * | 2013-11-25 | 2014-02-05 | 青岛农业大学 | Hot and spicy mushroom sauce and preparation method thereof |
| CN104872620A (en) * | 2014-02-28 | 2015-09-02 | 华中农业大学 | Mushroom paste and preparation method thereof |
| CN107660695A (en) * | 2017-05-16 | 2018-02-06 | 泌阳亿健食品有限公司 | A kind of mushroom sauce and its processing technology |
| CN112006268A (en) * | 2020-09-10 | 2020-12-01 | 大同花倾城田间农业发展有限公司 | Beef paste with daylily flowers and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101411447A (en) | Bottom flavorings of spicy chaffy dish and processing method thereof | |
| CN104172034B (en) | Quick processing method of crystal allium chinense | |
| CN103504273A (en) | Thick broad-bean sauce | |
| CN104366432A (en) | Eutrophic spicy yak meat paste and processing method thereof | |
| KR101603750B1 (en) | Manufacturing method of meat broth for korean cold noodles | |
| CN104172111A (en) | Spicy mushroom sauce and preparation method thereof | |
| CN109222052A (en) | A kind of thick chilli sauce and preparation method thereof | |
| KR102062523B1 (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN113261661A (en) | Preparation method of seasoning day lily and shiitake mushroom chilli sauce | |
| CN114009736A (en) | Preparation method of camellia seed oil flavored shiitake mushroom chili sauce | |
| CN107981211A (en) | A kind of yak meat bean cotyledon edible pastes processing | |
| CN107373622A (en) | A kind of octopus mushroom sauce and preparation method thereof | |
| CN107149093A (en) | A kind of fresh stem of noble dendrobium orchid stone frog soup and preparation method | |
| KR20220114899A (en) | Soy sauce with black garlic and manufacturing method of the same | |
| CN112535274A (en) | Mushroom soybean tissue protein seasoning sauce and preparation method thereof | |
| KR101913096B1 (en) | Manufacturing method of hae-sin-tang comprising black garlic extract | |
| CN110353186A (en) | A kind of cooking methods of yak calf head meat | |
| CN108740970A (en) | A kind of NEW TYPE OF COMPOSITE mushroom sauce and its preparation process | |
| KR101670573B1 (en) | Manufacturing Method for Kimchi using Blueberry and Guibitang, Kimchi using thereof | |
| CN107751804A (en) | A kind of calcareous thick broad-bean sauce of flavored type and preparation method thereof | |
| CN116584640A (en) | Pigeon diced meat and diced capsicum and preparation method thereof | |
| KR101091756B1 (en) | A fermented red pepper paste containing galic and anchovy sauce and manufacture method thereof | |
| CN106235045A (en) | A kind of Petaso SUANMUGUA chicken and preparation method thereof | |
| KR200370790Y1 (en) | A Rice Cake Using Black Sesame | |
| CN117461819A (en) | Method for manufacturing chilli product |
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 |
Application publication date: 20210817 |
|
| RJ01 | Rejection of invention patent application after publication |