CN100569116C - A kind of preparation method of Fried Shrimps in Hot Spicy Sauce and flavoring thereof - Google Patents
A kind of preparation method of Fried Shrimps in Hot Spicy Sauce and flavoring thereof Download PDFInfo
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- CN100569116C CN100569116C CNB200510132134XA CN200510132134A CN100569116C CN 100569116 C CN100569116 C CN 100569116C CN B200510132134X A CNB200510132134X A CN B200510132134XA CN 200510132134 A CN200510132134 A CN 200510132134A CN 100569116 C CN100569116 C CN 100569116C
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- G—PHYSICS
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- B—PERFORMING OPERATIONS; TRANSPORTING
- B05—SPRAYING OR ATOMISING IN GENERAL; APPLYING FLUENT MATERIALS TO SURFACES, IN GENERAL
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- G02F1/13—Devices or arrangements for the control of the intensity, colour, phase, polarisation or direction of light arriving from an independent light source, e.g. switching, gating or modulating; Non-linear optics for the control of the intensity, phase, polarisation or colour based on liquid crystals, e.g. single liquid crystal display cells
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Abstract
A kind of preparation method of Fried Shrimps in Hot Spicy Sauce and flavoring thereof, its method: with salt bubble shrimp, clear water is fed, is washed again; Boiling water floats, and chooses the shrimp line after the cold, and is liquor-saturated with wine bubble shrimp; Fish sauce, oyster sauce salt down again; It is oily excessively in the oil to boil; Add the product flavoring again and stir-fry, add health protection flavoring and soup-stock burning behind the stir-fry perfume (or spice); It is stewing to put monosodium glutamate and cooking wine again; Play pot, the finished product assembling.Its flavoring comprises product flavoring and health protection flavoring, and the product flavoring is: thick broad-bean sauce, pickling pepper, bubble ginger, rod chilli, cut green pepper, ginger, garlic, shallot, onion, caraway stalk, celery, dried shrimps, liquor, salt compounded of iodine; Health protection flavoring is: Radix Angelicae Sinensis, the root of Dahurain angelica, the banksia rose, kaempferia galamga, Galanga Galangal Seed, Amomum cardamomum, hairystalk loosestrife herb, Radix Glycyrrhizae, Chinese anise, Chinese cassia tree, tsaoko, matrimony vine, spiceleaf, date, longan, mother chrysanthemum, Momordica grosvenori, green tea, dictyophora phalloidea, bolete, Cordyceps sinensis, white fungus, dried mushroom, straw mushroom, mushroom, tea tree mushroom, Radix Codonopsis, rhizoma Gastrodiae, cumin, cloves, radix bupleuri, Ligusticum wallichii, honeysuckle, the fleece-flower root, Chinese yam.
Description
Technical field
The invention belongs to culinary area, relate in particular to a kind of preparation method and flavoring thereof of Fried Shrimps in Hot Spicy Sauce.
Background technology
" spicy " comes from Chongqing, because Chongqing is positioned at middle part, the Sichuan Basin, four mountains encircle, and have formed the particular surroundings that there was dampness in the air, so the river people shows special preference to spicy.Under the particular surroundings in the Sichuan Basin, people from river forms " spicy " preparation method in order to adapt to moist environment, but can't adapt to other most of area, the whole nation, this is because most of area, the whole nation belongs to arid, dry weather, particularly northern area is dry, a large amount of use butter, capsicum etc. are big to human body stomach excitant in old-fashioned dish or the chafing dish bottom flavorings, the butter that use are greasy too heavy, fishy smell is too dense, many people eat the back digestive discomfort should, even the adverse consequences that dysentery is drawn tripe takes place, so just restricted it and walked out valley and develop to the whole nation.
The eating method of shrimp is a lot, can rinse, fries, braises in soy sauce, fry, and more tasty with " fry, braise in soy sauce ", conventional technology all is single adding flavouring, has only paid attention to flavor, but has failed to strengthen the nutritive value composition of its finished product.
Summary of the invention
The object of the present invention is to provide a kind of unique flavor and human body is had the preparation method and the flavoring thereof of the Fried Shrimps in Hot Spicy Sauce of health-care effect.
For achieving the above object, the present invention takes following design:
A kind of preparation method of Fried Shrimps in Hot Spicy Sauce, its method step is as follows:
1) selects one group of amount of shrimp, use saline sook 1～3 hour, fed 2～6 hours with clear water again, wash with clear water;
2) put into the water 1～3 minute of floating in the boiled water pot, cool after rear plate opening chooses the shrimp line,, standby with wine solution with the liquor-saturated bubble of shrimp 2～8 hours;
3) with liquor-saturated shrimp with fish sauce, oyster sauce salt down the flavor 2～5 minutes;
4) pour miscella in the pot, after oil boiled, it was oily excessively with it to pour shrimp into;
5) will cross the pot that shrimp behind the oil is put into a little oil again, and add product flavoring and stir-fry, and add health protection flavoring again after frying perfume (or spice), adding soup-stock was fired 3-5 minute;
6) put into chickens' extract, monosodium glutamate and cooking wine, stewing 1-5 minute;
7) play pot, the finished product assembling.
The concrete grammar of described step 1) is: select for use stature fresh and alive base of the same size to enclose shrimp, the saline sook of usefulness concentration 10% two hours was fed four hours with clear water again, with clear water flushing 3-4 time.
" one group " in the described step 1) can be " one dish " or " one pot " or select by " one batch " processing capacity on demand.
Described step 2) wine solution in adopts liquor 30%, cooking wine 70%, concrete grammar be with shrimp with the liquor-saturated bubble of wine solution 6 hours, put in the fridge freshness retaining chamber low temperature and preserve standby.
The component of the miscella in the described step 3) and percentage by weight thereof are: chicken fat 20-30, lard 12-16, soybean oil salad oil 32-36, rape salad oil 20-28.
The product flavoring that adds in the described step 5) is 60 gram/1kg with the ratio of culinary art shrimp, and adding health protection flavoring is 25 gram/1kg with the ratio of cooking shrimp.
Finished product in the described step 7) is assembled into quantitative sabot or pack.
A kind of flavoring that is used for the Fried Shrimps in Hot Spicy Sauce preparation method, it comprises product flavoring and health protection flavoring:
The component of described product flavoring and the shared weight ratio of each component thereof are: thick broad-bean sauce 15-20, and pickling pepper 5-10, bubble ginger 2-4, rod chilli 3-8 cuts green pepper 2-7, ginger 8-10, garlic 5-8, shallot 6-10, onion 3-6, caraway stalk 4-6, celery 6-10, dried shrimps 3-5, liquor 4-6, salt compounded of iodine 8-12;
The component of described health protection flavoring and the shared weight ratio of each component thereof are: Radix Angelicae Sinensis 3-5, root of Dahurain angelica 1-2, banksia rose 1-2, kaempferia galamga 2-3, Galanga Galangal Seed 1-3, Amomum cardamomum 3-4, hairystalk loosestrife herb 1-3, Radix Glycyrrhizae 2-4, Chinese anise 4-6, Chinese cassia tree 1-3, tsaoko 2-4, matrimony vine 26, spiceleaf 1-2, date 1-3, longan 4-6, mother chrysanthemum 8-10, Momordica grosvenori 0.5-1, green tea 1-2, dictyophora phalloidea 3-6, bolete 2-5, Cordyceps sinensis 0.1-0.3, white fungus 1-3, dried mushroom 2-3, straw mushroom 3-5, mushroom 5-8, tea tree mushroom 2-5, Radix Codonopsis 2-3, rhizoma Gastrodiae 1-2, cumin 2-5, cloves 1-3, radix bupleuri 4-6, Ligusticum wallichii 1-2, honeysuckle 3-5, fleece-flower root 5-8, Chinese yam rhizome 4-8.
The described flavoring that is used for the Fried Shrimps in Hot Spicy Sauce preparation method, described thick broad-bean sauce are bean paste sauce, and described pickling pepper is the Sichuan pickling pepper, and described to cut green pepper be that green pepper is cut in the Hunan.
The component of described product flavoring and percentage by weight thereof are: bean paste sauce 18, and Sichuan pickling pepper 8, bubble ginger 4, rod chilli 5, green pepper 7 is cut in the Hunan, ginger 10, garlic 8, shallot 6, onion 3, caraway stalk 5, celery 8, dried shrimps 3, liquor 5, salt compounded of iodine 10.
The component of described health protection flavoring and the shared weight ratio of each component thereof are: Radix Angelicae Sinensis 4, the root of Dahurain angelica 1.2, the banksia rose 1, kaempferia galamga 3, Galanga Galangal Seed 2, Amomum cardamomum 4, hairystalk loosestrife herb 2, Radix Glycyrrhizae 2, Chinese anise 5, Chinese cassia tree 1.8, tsaoko 3, matrimony vine 4, spiceleaf 2, date 1, longan 4, mother chrysanthemum 8, Momordica grosvenori 0.8, green tea 1, dictyophora phalloidea 3, bolete 4, Cordyceps sinensis 0.2, white fungus 2, dried mushroom 2, straw mushroom 3, mushroom 5, tea tree mushroom 4, Radix Codonopsis 3, rhizoma Gastrodiae 1.5, cumin 3, cloves 1.5, radix bupleuri 4, Ligusticum wallichii 1, honeysuckle 3, the fleece-flower root 5, Chinese yam rhizome 5.
In order to change the defective of prior art, Fried Shrimps in Hot Spicy Sauce of the present invention adopt multiple working procedure, select for use 50 several kinds of Chinese medicinal materials and flavoring to be made at most.
With the Fried Shrimps in Hot Spicy Sauce that the present invention makes, Fresh ﹠ Tender in Texture, thick but not greasy, light and quite well, taste lubrication, peppery and not dry, do not get angry after the food, no matter men and women, old and young's edible all throughout the year.Modern medicine study is found, edible mushroom contains plurality of enzymes, antibiotic, adenine, M-band, tens kinds of efficacy components such as polysaccharide body, to regulating human body metabolism, correct enzyme deficiency disease, bring high blood pressure down and blood in cholesterol level, prevention and treatment cancer, flu, cirrhosis etc. all have certain effect.
When selecting raw material for use, all edible mushrooms must be wild, must not use tamely, can not have and go mouldy, and silt must be cleaned; Thick broad-bean sauce must could guarantee its authentic local flavor like this with the cuckoo city board orthodox school brand of Pixian County, Sichuan.
Advantage of the present invention is: unique flavor has certain health-care efficacy.
The specific embodiment
Embodiment 1:
(1) get the raw materials ready:
(1) is equipped with oil: 2.5 kilograms of chicken fat, 1.5 kilograms of lards, 3.5 kilograms of soybean oil salad oils, 2.5 kilograms of rape salad oils; With above four kinds of oily mixing for standby use.
(2) be equipped with health protection flavoring: Radix Angelicae Sinensis 2000 grams, the root of Dahurain angelica 600 grams, the banksia rose 500 grams, kaempferia galamga 1500 grams, Galanga Galangal Seed 1000 grams, Amomum cardamomum 2000 grams, hairystalk loosestrife herb 1000 grams, Radix Glycyrrhizae 1000 grams, Chinese anise 2500 grams, Chinese cassia tree 900 grams, tsaoko 1500 grams, matrimony vine 2000 grams, spiceleaf 1000 grams, date 500 grams, longan 2000 grams, mother chrysanthemum 4000 grams, Momordica grosvenori 400 grams, green tea 500 grams, dictyophora phalloidea 1500 grams, bolete 2000 grams, Cordyceps sinensis 100 grams, white fungus 1000 grams, dried mushroom 1000 grams, straw mushroom 1500 grams, mushroom 2500 grams, tea tree mushroom 2000 grams, Radix Codonopsis 1500 grams, rhizoma Gastrodiae 750 grams, cumin 1500 grams, cloves 750 grams, radix bupleuri 2000 grams, Ligusticum wallichii 500 grams, honeysuckle 1500 grams, the fleece-flower root 2500 grams, Chinese yam rhizome 2500 grams.It is standby that above all flavorings are broken into fine powder with pulverizer.
(3) spare unit flavoring: bean paste sauce 9000 grams, Sichuan pickling pepper 4000 grams, bubble ginger 2000 grams, rod chilli 2500 grams, Hunan are cut green pepper 3500 grams, ginger 5000 grams, garlic 4000 grams, shallot 3000 grams, onion 1500 grams, caraway stalk (caraway is removed leaf) 2500 grams, celery (removing leaf) 4000 grams, dried shrimps 1500 grams, liquor 2500 grams, salt compounded of iodine 5000 grams.Above all flavorings are carefully standby with the meat grinder strand.
(4) be equipped with in addition condiment: each holds standby in right amount separately to prepare chickens' extract, monosodium glutamate, cooking wine, fish sauce, oyster sauce.
(2) specifically cook:
(1) select for use one group of (in the present embodiment being 1 kilogram) fresh and alive base to enclose shrimp, it is big or small consistent to select stature, soaks two hours with salt solution (concentration 10%),, washes 3-4 time with clear water after four hours with the clear water nursing again;
2) put into the water one minute of floating in the boiled water pot, cool after rear plate opening chooses the shrimp line, with the solution of liquor 300 grams, cooking wine 700 grams with the liquor-saturated bubble of shrimp 6 hours standby (put in the fridge freshness retaining chamber low temperature preserve);
3) with liquor-saturated shrimp with fish sauce, oyster sauce salt down the flavor three minutes;
4) pour miscella 250 gram in the pot into, after oil boiled, it was oily excessively with it to pour shrimp into;
5) will cross the pot that shrimp behind the oil is put into a little oil again, and add 60 gram product flavorings and stir-fry, and add health protection flavoring 25 grams again after frying perfume (or spice), adding soup-stock (by chance not having shrimp) was fired 3-5 minute;
6) put into chickens' extract 8 grams, monosodium glutamate 5 grams, cooking wine 35 grams, stewing 1-2 minute again;
7) play pot, divide 3 parts of sabots respectively.
Embodiment 2:
(1) get the raw materials ready:
(1) is equipped with oil: 2.5 kilograms of chicken fat, 1.5 kilograms of lards, 3.5 kilograms of soybean oil salad oils, 2.5 kilograms of rape salad oils; With above four kinds of oily mixing for standby use.
(2) be equipped with health protection flavoring: Radix Angelicae Sinensis 2000 grams, the root of Dahurain angelica 800 grams, the banksia rose 600 grams, kaempferia galamga 1000 grams, Galanga Galangal Seed 1200 grams, Amomum cardamomum 1800 grams, hairystalk loosestrife herb 1200 grams, Radix Glycyrrhizae 1600 grams, Chinese anise 2000 grams, Chinese cassia tree 1200 grams, tsaoko 1800 grams, matrimony vine 2000 grams, spiceleaf 1000 grams, date 1000 grams, longan 2500 grams, mother chrysanthemum 5000 grams, Momordica grosvenori 250 grams, green tea 500 grams, dictyophora phalloidea 2500 grams, bolete 1500 grams, Cordyceps sinensis 50 grams, white fungus 1500 grams, dried mushroom 1000 grams, straw mushroom 2000 grams, mushroom 3500 grams, tea tree mushroom 1500 grams, Radix Codonopsis 1000 grams, rhizoma Gastrodiae 700 grams, cumin 1000 grams, cloves 750 grams, radix bupleuri 2000 grams, Ligusticum wallichii 500 grams, honeysuckle 2000 grams, what first 4000 gram, Chinese yam rhizome 3000 grams.It is standby that above all flavorings are broken into fine powder with pulverizer.
(3) spare unit flavoring: bean paste sauce 9000 grams, Sichuan pickling pepper 2500 grams, bubble ginger 2000 grams, rod chilli 1500 grams, Hunan are cut green pepper 2500 grams, ginger 4000 grams, garlic 4000 grams, shallot 3500 grams, onion 1500 grams, caraway stalk (caraway is removed leaf) 3000 grams, celery (removing leaf) 4500 grams, dried shrimps 1500 grams, liquor 2500 grams, salt compounded of iodine 5000 grams.Above all flavorings are carefully standby with the meat grinder strand.
(4) be equipped with in addition condiment: each holds standby in right amount separately to prepare chickens' extract, monosodium glutamate, cooking wine, fish sauce, oyster sauce.
(2) specifically cook:
(1) select for use one group of (in the present embodiment being 1 kilogram) fresh and alive base to enclose shrimp, it is big or small consistent to select stature, soaks two hours with salt solution (concentration 10%),, washes 3-4 time with clear water after three hours with the clear water nursing again;
2) put into the water two minutes of floating in the boiled water pot, cool after rear plate opening chooses the shrimp line, with the solution of liquor 300 grams, cooking wine 700 grams with the liquor-saturated bubble of shrimp 6 hours standby (put in the fridge freshness retaining chamber low temperature preserve);
3) with liquor-saturated shrimp with fish sauce, oyster sauce salt down the flavor five minutes;
4) pour miscella 250 gram in the pot into, after oil boiled, it was oily excessively with it to pour shrimp into;
5) will cross the pot that shrimp behind the oil is put into a little oil again, and add 60 gram product flavorings and stir-fry, and add health protection flavoring 25 grams again after frying perfume (or spice), adding soup-stock (by chance not having shrimp) was fired 3-5 minute;
6) put into chickens' extract 8 grams, monosodium glutamate 5 grams, cooking wine 35 grams, stewing 1-2 minute again;
7) play pot, 4 parts of packs are respectively divided in cool back.
Claims (9)
1, a kind of preparation method of Fried Shrimps in Hot Spicy Sauce is characterized in that method step is as follows:
1) selects one group of amount of shrimp, use saline sook 1～3 hour, fed 2～6 hours with clear water again, wash with clear water;
2) put into the water 1～3 minute of floating in the boiled water pot, cool after rear plate opening chooses the shrimp line,, standby with wine solution with the liquor-saturated bubble of shrimp 2～8 hours;
3) with liquor-saturated shrimp with fish sauce, oyster sauce salt down the flavor 2～5 minutes;
4) pour miscella in the pot, after oil boiled, it was oily excessively with it to pour shrimp into;
5) will cross the pot that shrimp behind the oil is put into a little oil again, and add product flavoring and stir-fry, and add health protection flavoring again after frying perfume (or spice), adding soup-stock was fired 3-5 minute; The component of described product flavoring and the shared weight ratio of each component thereof are: thick broad-bean sauce 15-20, and pickling pepper 5-10, bubble ginger 2-4, rod chilli 3-8 cuts green pepper 2-7, ginger 8-10, garlic 5-8, shallot 6-10, onion 3-6, caraway stalk 4-6, celery 6-10, dried shrimps 3-5, liquor 4-6, salt compounded of iodine 8-12; The component of described health protection flavoring and the shared weight ratio of each component thereof are: Radix Angelicae Sinensis 3-5, root of Dahurain angelica 1-2, banksia rose 1-2, kaempferia galamga 2-3, Galanga Galangal Seed 1-3, Amomum cardamomum 3-4, hairystalk loosestrife herb 1-3, Radix Glycyrrhizae 2-4, Chinese anise 4-6, Chinese cassia tree 1-3, tsaoko 2-4, matrimony vine 2-6, spiceleaf 1-2, date 1-3, longan 4-6, mother chrysanthemum 8-10, Momordica grosvenori 0.5-1, green tea 1-2, dictyophora phalloidea 3-6, bolete 2-5, Cordyceps sinensis 0.1-0.3, white fungus 1-3, dried mushroom 2-3, straw mushroom 3-5, mushroom 5-8, tea tree mushroom 2-5, Radix Codonopsis 2-3, rhizoma Gastrodiae 1-2, cumin 2-5, cloves 1-3, radix bupleuri 4-6, Ligusticum wallichii 1-2, honeysuckle 3-5, fleece-flower root 5-8, Chinese yam rhizome 4-8;
6) put into chickens' extract, monosodium glutamate and cooking wine, stewing 1-5 minute;
7) play pot, the finished product assembling.
2, the preparation method of Fried Shrimps in Hot Spicy Sauce according to claim 1, the concrete grammar that it is characterized in that described step 1) is: select for use stature fresh and alive base of the same size to enclose shrimp, with the saline sook of concentration 10% two hours, fed four hours with clear water again, with clear water flushing 3-4 time.
3, the preparation method of Fried Shrimps in Hot Spicy Sauce according to claim 1 is characterized in that: wine solution described step 2) adopts liquor 30%, cooking wine 70%, concrete grammar be with shrimp with the liquor-saturated bubble of wine solution 6 hours, put in the fridge freshness retaining chamber low temperature and preserve standby.
4, the preparation method of Fried Shrimps in Hot Spicy Sauce according to claim 1 is characterized in that the component of the miscella in the described step 4) and percentage by weight thereof are: chicken fat 20-30, lard 12-16, soybean oil salad oil 32-36, rape salad oil 20-28.
5, the preparation method of Fried Shrimps in Hot Spicy Sauce according to claim 1 is characterized in that: the product flavoring that adds in the described step 5) is 60 gram/1kg with the ratio of culinary art shrimp, and adding health protection flavoring is 25 gram/1kg with the ratio of cooking shrimp.
6, a kind of flavoring that is used for the Fried Shrimps in Hot Spicy Sauce preparation method is characterized in that comprising product flavoring and health protection flavoring:
The component of described product flavoring and the shared weight ratio of each component thereof are: thick broad-bean sauce 15-20, and pickling pepper 5-10, bubble ginger 2-4, rod chilli 3-8 cuts green pepper 2-7, ginger 8-10, garlic 5-8, shallot 6-10, onion 3-6, caraway stalk 4-6, celery 6-10, dried shrimps 3-5, liquor 4-6, salt compounded of iodine 8-12;
The component of described health protection flavoring and the shared weight ratio of each component thereof are: Radix Angelicae Sinensis 3-5, root of Dahurain angelica 1-2, banksia rose 1-2, kaempferia galamga 2-3, Galanga Galangal Seed 1-3, Amomum cardamomum 3-4, hairystalk loosestrife herb 1-3, Radix Glycyrrhizae 2-4, Chinese anise 4-6, Chinese cassia tree 1-3, tsaoko 2-4, matrimony vine 2-6, spiceleaf 1-2, date 1-3, longan 4-6, mother chrysanthemum 8-10, Momordica grosvenori 0.5-1, green tea 1-2, dictyophora phalloidea 3-6, bolete 2-5, Cordyceps sinensis 0.1-0.3, white fungus 1-3, dried mushroom 2-3, straw mushroom 3-5, mushroom 5-8, tea tree mushroom 2-5, Radix Codonopsis 2-3, rhizoma Gastrodiae 1-2, cumin 2-5, cloves 1-3, radix bupleuri 4-6, Ligusticum wallichii 1-2, honeysuckle 3-5, fleece-flower root 5-8, Chinese yam rhizome 4-8.
7, the flavoring that is used for the Fried Shrimps in Hot Spicy Sauce preparation method according to claim 6 is characterized in that: described thick broad-bean sauce is bean paste sauce, and described pickling pepper is the Sichuan pickling pepper, and described to cut green pepper be that green pepper is cut in the Hunan.
8, the flavoring that is used for the Fried Shrimps in Hot Spicy Sauce preparation method according to claim 7, it is characterized in that: the component of described product flavoring and percentage by weight thereof are: bean paste sauce 18, Sichuan pickling pepper 8, bubble ginger 4, rod chilli 5, green pepper 7 is cut in the Hunan, ginger 10, garlic 8, shallot 6, onion 3, caraway stalk 5, celery 8, dried shrimps 3, liquor 5, salt compounded of iodine 10.
9, the flavoring that is used for the Fried Shrimps in Hot Spicy Sauce preparation method according to claim 6 is characterized in that: the component of described health protection flavoring and the shared weight ratio of each component thereof are: Radix Angelicae Sinensis 4, the root of Dahurain angelica 1.2, the banksia rose 1, kaempferia galamga 3, Galanga Galangal Seed 2, Amomum cardamomum 4, hairystalk loosestrife herb 2, Radix Glycyrrhizae 2, Chinese anise 5, Chinese cassia tree 1.8, tsaoko 3, matrimony vine 4, spiceleaf 2, date 1, longan 4, mother chrysanthemum 8, Momordica grosvenori 0.8, green tea 1, dictyophora phalloidea 3, cepe 4, Cordyceps sinensis 0.2, white fungus 2, dried mushroom 2, straw mushroom 3, mushroom 5, tea tree mushroom 4, Radix Codonopsis 3, rhizoma Gastrodiae 1.5, cumin 3, cloves 1.5, radix bupleuri 4, Ligusticum wallichii 1, honeysuckle 3, the fleece-flower root 5, Chinese yam rhizome 5.
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| Application Number | Priority Date | Filing Date | Title |
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| JP2004365759A JP2006167651A (en) | 2004-12-17 | 2004-12-17 | Method for spraying particulates and device used for it |
| JP365759/2004 | 2004-12-17 |
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| CN100569116C true CN100569116C (en) | 2009-12-16 |
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| CNA2005101321354A Pending CN1788858A (en) | 2004-12-17 | 2005-12-16 | Method and apparatus for spraying fine powder |
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|---|---|---|---|---|
| US10899166B2 (en) | 2010-04-13 | 2021-01-26 | Valinge Innovation Ab | Digitally injected designs in powder surfaces |
| US10035358B2 (en) | 2012-07-17 | 2018-07-31 | Ceraloc Innovation Ab | Panels with digital embossed in register surface |
| US9446602B2 (en) | 2012-07-26 | 2016-09-20 | Ceraloc Innovation Ab | Digital binder printing |
| CN103110143A (en) * | 2012-12-07 | 2013-05-22 | 李红 | Method for preparing braised prawns |
| MY170619A (en) * | 2013-01-11 | 2019-08-21 | Ceraloc Innovation Ab | Digital binder and powder print |
| GB2538492A (en) | 2015-05-11 | 2016-11-23 | Cook Medical Technologies Llc | Aneurysm treatment assembly |
| US20140199495A1 (en) | 2013-01-11 | 2014-07-17 | Floor Iptech Ab | Digital printing and embossing |
| ES2848179T3 (en) * | 2013-01-11 | 2021-08-05 | Ceraloc Innovation Ab | Digital printing with binder and powder |
| MX2015008768A (en) * | 2013-01-11 | 2016-04-11 | Ceraloc Innovation Ab | Dry ink for digital printing. |
| US10041212B2 (en) | 2013-02-04 | 2018-08-07 | Ceraloc Innovation Ab | Digital overlay |
| CN103263003A (en) * | 2013-05-22 | 2013-08-28 | 江苏紫石化工科技有限公司 | Seasoning |
| CN103393058B (en) * | 2013-08-12 | 2015-11-18 | 四川天味食品集团股份有限公司 | Fried Shrimps in Hot Spicy Sauce condiment and preparation method |
| CN104413388A (en) * | 2013-08-30 | 2015-03-18 | 东港市大兴食品有限公司 | Seafood sauce |
| CN103734804A (en) * | 2013-12-31 | 2014-04-23 | 广西东兴东成食品工贸开发有限公司 | Shrimp meat and preparation method thereof |
| CN103798829A (en) * | 2014-01-26 | 2014-05-21 | 张永华 | Method for preparing pure aroma chicken |
| CN103976323A (en) * | 2014-04-14 | 2014-08-13 | 陆开云 | Tea fragrant flavoring powder and preparation method thereof |
| CN105685594A (en) * | 2014-11-26 | 2016-06-22 | 重庆周君记火锅食品有限公司 | Spicy hot lobster seasoning and preparation method thereof |
| CN106616559A (en) * | 2016-12-30 | 2017-05-10 | 浙江大学 | Preparation method of sauteed shelled shrimps |
| CN107510020A (en) * | 2017-08-23 | 2017-12-26 | 龙恒 | Condiment of braised prawn and preparation method thereof |
| CN110637999A (en) * | 2019-10-18 | 2020-01-03 | 滨州学院 | Crayfish formula based on medicinal diet concept and cooking method |
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| JPH0852410A (en) * | 1994-08-10 | 1996-02-27 | Tsutsui Kogyo Kk | Three-dimensional surface forming method by powder coating |
| JPH1114955A (en) * | 1997-06-25 | 1999-01-22 | Sekisui Chem Co Ltd | Manufacture of liquid crystal display panel |
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- 2004-12-17 JP JP2004365759A patent/JP2006167651A/en active Pending
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| TW200626246A (en) | 2006-08-01 |
| CN1981634A (en) | 2007-06-20 |
| CN1788858A (en) | 2006-06-21 |
| KR20060069292A (en) | 2006-06-21 |
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