CN101366488A - Concentrated seafood juice flavourings and preparation method - Google Patents
Concentrated seafood juice flavourings and preparation method Download PDFInfo
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- CN101366488A CN101366488A CNA2008101372203A CN200810137220A CN101366488A CN 101366488 A CN101366488 A CN 101366488A CN A2008101372203 A CNA2008101372203 A CN A2008101372203A CN 200810137220 A CN200810137220 A CN 200810137220A CN 101366488 A CN101366488 A CN 101366488A
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Abstract
The invention provides a concentrated seafood sauce and a manufacturing method thereof, which relates to the seafood sauce and the manufacturing method thereof. The method solves the problems of the prior concentrated seafood sauce of unstable taste, poor heat resistance and inoxidizability, containing preservative, easy loss of nutrition hard preservation of flavor. The concentrated seafood sauce is made mainly by dried sea-cucumber, scallops, dried fried shrimp, crab, braised mullet eggs, oyster, yellow wine, mashed chicken and cyclodextrin. The method comprises the steps of: 1, weighting; 2, pretreating; 3, boiling; 4, adding mashed chicken and filtering; and 5, adding the cyclodextrin and after concentration, and obtaining the concentrated seafood sauce. The product made by the method is stable in flavor, strong in heat resistance and inoxidizability, has lasting flavor, no preservative and less loss of nutrition runoff, and can be preserved for twelve to eighteen months below minus eighteen DEG C. The method is uniform and simple in art standard, is convenient to operate and has short manufacturing time.
Description
Technical field
The present invention relates to seafood juice flavourings and preparation method thereof
Background technology
Anxious freezing formed quick-freezing boiled dumplings through 20～30 minutes in-30～-40 ℃ instant freezer, and delicious and convenient and swift people of obtaining like because of it.The quick-freezing boiled dumplings of three delicacies taste is the filling material with pork, seafood and seasonal vegetables, and its delicious flavour, nutritious, special taste are liked by consumers in general deeply always.
The delicate flavour of dried shrimps is strong, and Boiled dumplings with "three fresh delicacies" mostly adds dried shrimps and carries aquatic foods, but dosage can eat fishy smell after big, and the few delicate flavour of dosage is not obvious.
By adding the shortcoming that existing commercially available seafood element or seafood flavoring can be avoided dried shrimps, but its poor heat resistance, non-oxidizability are poor, and nutrition is easily run off in the boiling process, fragrance scatters and disappears easily.And contain anticorrisive agent in most at present seafood elements or the seafood flavoring, health to human body after anticorrisive agent is taken in by human body has certain influence, accumulate in human body as Sodium Benzoate commonly used and long-pendingly can cause poisoning, and for example the excessive absorption of potassium sorbate also can influence the metabolic balance of human body, nor meets the demand of people to healthy food; And the taste instability can't form scale and use.
Summary of the invention
The objective of the invention is in order to solve taste instability, poor heat resistance, the non-oxidizability difference that has seafood juice flavourings now and to contain anticorrisive agent, the problem that nutrition is easily run off, fragrance scatters and disappears easily; And provide a kind of concentrated seafood juice flavourings and preparation method thereof
Concentrated seafood juice flavourings of the present invention is by weight than mainly being made by 3～5 parts of dried sea-cucumbers, 5～8 parts of dried scallops, 5～8 parts of dried peeled shrimps, 10～13 portions of crabs, 10～13 portions of snakehead's eggs, 10～13 portions of oysters, 0.1～0.2 part of yellow rice wine, 12～20 parts of chicken young pilose antlers and 6～10 parts of cyclodextrin.
The preparation method of concentrated seafood juice flavourings of the present invention is undertaken by following step: one, take by weighing 3～5 parts of dried sea-cucumbers, 5～8 parts of dried scallops, 5～8 parts of dried peeled shrimps, 10～13 portions of crabs, 10～13 portions of snakehead's eggs, 10～13 portions of oysters, 0.1～0.2 part of yellow rice wine, 12～20 parts of fine and soft and 6～10 parts of cyclodextrin of chicken by ratio of weight and the number of copies; Two, step 1 is taken by weighing dried sea-cucumber, dried scallop, dried peeled shrimp, oyster, crab and snakehead's egg and carry out preliminary treatment; Three, dried sea-cucumber, dried scallop, dried peeled shrimp, crab, snakehead's egg, oyster after the step 2 processing are put into jacketed pan, add 30～60 parts of water again, treat that water is boiled and remove floating foam, add yellow rice wine again, regulate steam pressure gauge index in the jacketed pan and be 0.04Mpa～0.06Mpa (this pressure cook in water do not seethe with excitement, be equivalent to the slow fire infusion), boiling 120 minutes, valve-off treats in the jacketed pan that the steam pressure gauge index reduces to 0 the solid material pulled out, obtains seafood soup; Four, the chicken that step 1 is taken by weighing is twisted into the chicken young pilose antler, the chicken young pilose antler is divided into adopts identical method elder generation post processing seafood soup behind the three equal parts; Five, in jacketed pan, add the cyclodextrin that step 1 takes by weighing again, stir, be heated to soup juice at 50～70 ℃ and become milky, promptly obtain concentrated seafood juice flavourings; Wherein the method for the fine and soft processing of chicken seafood soup is as follows in the step 4: add in the water of 1.5 weight portions in the chicken young pilose antler, stir, pour into then in the seafood soup that boils, heat and after 2 minutes solid is pulled out.
In step 2 step 1 being taken by weighing dried sea-cucumber, dried scallop, dried peeled shrimp, oyster, crab and snakehead's egg, to carry out preprocess method as follows: dried sea-cucumber steeped 24 hours with 70～90 ℃ of water loggings earlier, and silt is cleaned up, and was immersed in the clear water stand-by; Dried scallop, dried peeled shrimp soak 8～16h with clear water rinsing one time with room temperature water, pull control out and do stand-by; Oyster is shelled, decontamination, and with clear water rinsing one time, control is done stand-by; Crab, snakehead's egg are done stand-by with clear water rinsing one time, control.
Described cyclodextrin is a kind of or both mixing in α cyclodextrin, the beta cyclodextrin.
Sea cucumber is the nutritional health food of rare in the world high protein, low fat, low sugar, no cholesterol.The sea cucumber body contains more than the 50 kind of nutritional labeling useful to the human physiological activity; wherein protein content is high; 18 seed amino acids, taurine, chondroitin sulfate, the multiple composition of stichopus japonicus mucopolysaccharide, multivitamin such as element such as calcium, phosphorus, iron, iodine, zinc, selenium, barium, manganese and vitamin B1, vitamin B2, niacin.In the 18 contained seed amino acids, there are 8 kinds to be the essential amino acid that human body self can not synthesize.Amino acid is the base substance that constitutes protein, is physical activity main matter basis.Arginine content is very abundant in the sea cucumber body, and the reparation after can promoting the regeneration of body cell and body impaired can also improve the immunologic function of human body, promotes longevity, and eliminates tired.Taurine in the sea cucumber, niacin etc.; has the nervous system of adjusting, elimination fatigue fast; the effect of prevention skin aging; the taurine that contains in the sea cucumber, lysine, methionine etc. almost do not have in vegetable food in addition; chondroitin sulfate that contains in the stichopus japonicus and stichopus japonicus mucopolysaccharide; prove by pharmacological testing, aging to the growing of human body, anti-inflammatory skeletonization and pre-preventing tissue, promote several cancer cells of the contrary system of wound healing that specific function is all arranged.Holothurin in the sea cucumber body, its molecular structure is the glycocide of hydroxyl gonane derivative like saponin, and the apoplexy spastic paralysis is had the obvious treatment effect.
Dried scallop contains nutrients such as protein, fat, carbohydrate, vitamin A, calcium, potassium, iron, magnesium, selenium, and dried scallop contains abundant sodium succinate, and taste is extremely bright, compares with new fresh scallops, and fishy smell subtracts greatly.Dried scallop is flat, and it is sweet, salty to distinguish the flavor of; Have in enriching yin, kidney tonifying, the accent, the effect of the therapeutic method to keep the adverse qi flowing downward, sharp the five internal organs; Behind suitable weakness of the spleen and the stomach, straight deficiency of gas, malnutrition, weakness due to chronic disease, the five internal organs loss, the insufficiency of both the spleen and the kindey, old enuresis nocturna frequency, hyperlipidemia, artery sclerosis, coronary heart disease, poor appetite, indigestion, various pain disease patient, the radiotherapy chemotherapy, diabetes suit, rainbow spot lupus, deficiency of Yin physique persons such as Sjogren syndrome are edible.
Dried peeled shrimp is the shortening dry product by processing such as claws of a hawk shrimp, wool shrimp, the white shrimp of spine end, prawns.Dried peeled shrimp is nutritious, contain protein and be fish, egg, milk several times to tens times, also contain compositions such as mineral matters such as abundant potassium, iodine, magnesium, phosphorus and vitamin A, aminophylline, and its meat is soft, easily digestion is in poor health and to need the people who takes good care of after being ill be fabulous food.Calcium content is high in the dried peeled shrimp, often eats improving appetite and building up health all very beneficial.The dried shrimp flavor is sweet, salty, warm in nature; Have tonifying kidney and strengthening yang, the effect of the appetizing of regulating the flow of vital energy.The unable people of the elderly, pregnant woman, cardiovascular patient, impotence due to deficiency of the kidney, male sterility, waist pin is edibility especially.
Crab is not only delicious, and nutritious, is a kind of tonic of high protein.Crab is cold in nature, flavor is salty, returns liver, stomach warp; Have clearing heat and detoxicating, mend the effect that bone adds marrow, nourishing the muscle and tendon synthetism, activating blood circulation and dissipating phlegm, dampness removing removing jaundice, sharp podomere, nourishing liver the moon, fills gastric juice.
The oyster flavor is sweet, salty, property flat; Return liver, the heart, kidney channel; Have enriching yin, nourish blood, tonifying five zang organs, invigorate blood circulation, fill effects such as flesh.In the contained protein multiple good amino acid is arranged in the oyster, these amino acid have detoxication, can remove the noxious material in the body, and tarine wherein has the effect that reduces cholesterolemia concentration again, but therefore prevention of arterial sclerosis.Contained abundant trace element and glycogen in the oyster grows, rescues pregnant woman anemia and all beneficial to pregnant woman's antisecosis to what promote fetus; Oyster contains abundant Taurine tangible hepatic cholagogic effect, and this also is the good medicine of the long-pending disease of the control pregnancy period hepatic bile stasis of blood; Phosphorus content is abundant in the oyster body, helps the absorption of calcium; Oyster also contains cobalamin, can prevent pernicious anaemia, enliven the effect of hematopoiesis function.
Nutritious, the delicious flavour of snakehead's egg have the analgesic effect of winter food cold removing summer food, and are rich in the various trace elements of needed by human.
Compare with prior art, the present invention has the following advantages:
1, concentrated seafood juice flavourings of the present invention is nutritious, and the nutrition that can replenish needed by human body is as inorganic salts, water soluble vitamin, collagen, free amino acid, unrighted acid and nitrogenous extract, sodium succinate etc.The amino acid that concentrated seafood juice flavourings contains, nitrogen substance and sodium succinate make aromatic flavour, the deliciousness of seafood juice, and can stimulate the human gastric juice secretion, improve a poor appetite.
Owing to be perfume (or spice) and delicate flavour material is wrapped in the cyclodextrin, any variation does not take place in the freezing and boiling process, treat that cyclodextrin is decomposed by the enzyme in the oral cavity after, be perfume (or spice) and delicate flavour material touches taste bud, make the people feel that aromatic flavour, aftertaste are mellow.
Concentrated seafood juice flavourings of the present invention added to respectively in the identical filling material in identical ratio with commercially available seafood juice flavourings make quick-freezing boiled dumplings, adopt identical method boiling sabot, the boiled dumpling that adds concentrated seafood juice flavourings of the present invention is labeled as 1#, the boiled dumpling that adds commercially available seafood juice flavourings all is labeled as 2#, please hundred people be tasted by two kinds of boiled dumplings, the taster is consistent to think that the aromatic flavour, deliciousness, the aftertaste that are labeled as the 1# boiled dumpling are mellow; The boiled dumpling of mark 2# inlet delicate flavour is outstanding not as the 1# boiled dumpling, and what have also feels light fishy smell.
2, do not add the raw material of any anticorrisive agent and chemical synthesis in the concentrated seafood juice flavourings of the present invention.
3, concentrated seafood juice flavourings of the present invention was preserved 12～18 months at the environment below-18 ℃.
4, concentrated seafood juice flavourings of the present invention can be removed smelling of fish or mutton peculiar smell.
5, the present invention filters clarification with the chicken young pilose antler to seafood juice, can not only adsorb the impurity in the seafood juice, can also be dissolved in the seafood juice being fresh material in the chicken, has increased the delicate flavour of seafood juice, makes the taste of seafood juice more plentiful.
6, the taste of concentrated seafood juice flavourings of the present invention is stable, is suitable for large-scale production.
7, the stereochemical structure of cyclodextrin is a hollow circle tube, and soup juice is wrapped in the cylinder, strengthens hear resistance, non-oxidizability, has reduced the loss of nutrition, has guaranteed lasting fragrance.
8, concentrated seafood juice flavourings of the present invention is with health role.
9, the filling material fragrance of concentrated seafood juice flavourings of the present invention and Boiled dumplings with "three fresh delicacies" complements each other, and juice is full, delicious in taste, strong, plentiful, the pure aquatic foods of aftertaste.
10, the technological standards of the inventive method is unified and simple, to be convenient to operation, Production Time short.
The specific embodiment
The specific embodiment one: the present embodiment concentrated seafood juice flavourings is by weight than mainly being made by 3～5 parts of dried sea-cucumbers, 5～8 parts of dried scallops, 5～8 parts of dried peeled shrimps, 10～13 portions of crabs, 10～13 portions of snakehead's eggs, 10～13 portions of oysters, 0.1～0.2 part of yellow rice wine, 12～20 parts of chicken young pilose antlers and 6～10 parts of cyclodextrin.
The alcohol content of yellow rice wine is 14%～18% in the present embodiment.
The present embodiment standard of selecting materials is as follows:
The specific embodiment two: what present embodiment and the specific embodiment one were different is: concentrated seafood juice flavourings by weight than mainly by 3.5～4.5 parts of dried sea-cucumbers, 6～7 parts of dried scallops, 6～7 parts of dried peeled shrimps, 11～12 portions of crabs, 11～12 portions of snakehead's eggs, 11～12 portions of oysters, 0.12～0.18 part of yellow rice wine, 14～18 portions of chickens are fine and soft and 7～9 parts of cyclodextrin are made.
The specific embodiment three: what present embodiment and the specific embodiment one were different is: concentrated seafood juice flavourings is by weight than mainly being made by 4 parts of dried sea-cucumbers, 6.5 parts of dried scallops, 6.5 parts of dried peeled shrimps, 11.5 portions of crabs, 11.5 portions of snakehead's eggs, 11.5 portions of oysters, 0.15 part of yellow rice wine, 16 parts of chicken young pilose antlers and 8 parts of cyclodextrin.
The specific embodiment four: what present embodiment and the specific embodiment one, two or three were different is: described cyclodextrin is a kind of or both mixing in α cyclodextrin, the beta cyclodextrin.Other is identical with the specific embodiment one, two or three.
When cyclodextrin was mixture in the present embodiment, α cyclodextrin, beta cyclodextrin were pressed arbitrarily than mixing.
α cyclodextrin in the present embodiment can suppress harmful intestinal tract bacteria, helps the growth of the probio such as Bifidobacterium, improves body immunity and prevention enteritis, intestinal cancer, dysentery and constipation etc., also has effect in reducing blood glucose.
The specific embodiment two: the present embodiment concentrated seafood juice flavourings is by weight than being made by 3～5 parts of dried sea-cucumbers, 5～8 parts of dried scallops, 5～8 parts of dried peeled shrimps, 10～13 portions of crabs, 10～13 portions of snakehead's eggs, 10～13 portions of oysters, 0.1～0.2 part of yellow rice wine, 12～20 parts of chicken young pilose antlers, 6～10 parts of cyclodextrin and 30～60 parts of water.
The specific embodiment six: the preparation method of seafood juice flavourings is undertaken by following step in the present embodiment: one, take by weighing 3～5 parts of dried sea-cucumbers, 5～8 parts of dried scallops, 5～8 parts of dried peeled shrimps, 10～13 portions of crabs, 10～13 portions of snakehead's eggs, 10～13 portions of oysters, 0.1～0.2 part of yellow rice wine, 12～20 parts of fine and soft and 6～10 parts of cyclodextrin of chicken by ratio of weight and the number of copies; Two, step 1 is taken by weighing dried sea-cucumber, dried scallop, dried peeled shrimp, oyster, crab and snakehead's egg and carry out preliminary treatment; Three, dried sea-cucumber, dried scallop, dried peeled shrimp, crab, snakehead's egg, oyster after the step 2 processing are put into jacketed pan, add 30～60 parts of water again, treat that water is boiled and remove floating foam, add yellow rice wine again, regulate steam pressure gauge index in the jacketed pan and be 0.04Mpa～0.06Mpa (this pressure cook in water do not seethe with excitement, be equivalent to the slow fire infusion), boiling 120 minutes, valve-off treats in the jacketed pan that the steam pressure gauge index reduces to 0 the solid material pulled out, obtains seafood soup; Four, the chicken that step 1 is taken by weighing is twisted into the chicken young pilose antler, the chicken young pilose antler is divided into adopts identical method elder generation post processing seafood soup behind the three equal parts; Five, in jacketed pan, add the cyclodextrin that step 1 takes by weighing again, stir, be heated to soup juice at 50～70 ℃ and become milky, promptly obtain concentrated seafood juice flavourings; Wherein the method for the fine and soft processing of chicken seafood soup is as follows in the step 4: add in the water of 1.5 weight portions in the chicken young pilose antler, stir, pour into then in the seafood soup that boils, heat and after 2 minutes solid is pulled out.
Present embodiment takes by weighing dried sea-cucumber, dried scallop, dried peeled shrimp, oyster, crab and snakehead's egg to step 1 in step 2 to carry out preprocess method as follows: dried sea-cucumber steeped 24 hours with 70～90 ℃ of water loggings earlier, and silt is cleaned up, and was immersed in the clear water stand-by; Dried scallop, dried peeled shrimp soak 8～16h with clear water rinsing one time with room temperature water, pull control out and do stand-by; Oyster is shelled, decontamination, and with clear water rinsing one time, control is done stand-by; Crab, snakehead's egg are done stand-by with clear water rinsing one time, control.
It is original 1/5 that present embodiment obtains the concentrated seafood juice flavourings quality.The standard that present embodiment is selected materials is identical with the specific embodiment one.Soaking the water of dried scallop, dried peeled shrimp in the present embodiment step 2 can continue to employ.
The specific embodiment seven: what present embodiment and the specific embodiment six were different is: cyclodextrin is a kind of or both mixing in α cyclodextrin, the beta cyclodextrin in the step 1.Other is identical with the specific embodiment six.
When cyclodextrin was mixture in the present embodiment, α cyclodextrin, beta cyclodextrin were pressed arbitrarily than mixing.
The specific embodiment eight: what present embodiment and the specific embodiment six were different is: the steam pressure in the jacketed pan of step 3 boiling process is 0.045Mpa～0.055Mpa.Other is identical with the specific embodiment six.
The specific embodiment nine: what present embodiment and the specific embodiment six were different is: the steam pressure in the jacketed pan of step 3 boiling process is 0.05Mpa.Other is identical with the specific embodiment six.
Claims (9)
1. concentrated seafood juice flavourings is characterized in that concentrated seafood juice flavourings is by weight than mainly being made by 3～5 parts of dried sea-cucumbers, 5～8 parts of dried scallops, 5～8 parts of dried peeled shrimps, 10～13 portions of crabs, 10～13 portions of snakehead's eggs, 10～13 portions of oysters, 0.1～0.2 part of yellow rice wine, 12～20 parts of chicken young pilose antlers and 6～10 parts of cyclodextrin.
2. concentrated seafood juice flavourings according to claim 1 is characterized in that concentrated seafood juice flavourings is by weight than mainly being made by 3.5～4.5 parts of dried sea-cucumbers, 6～7 parts of dried scallops, 6～7 parts of dried peeled shrimps, 11～12 portions of crabs, 11～12 portions of snakehead's eggs, 11～12 portions of oysters, 0.12～0.18 part of yellow rice wine, 14～18 parts of chicken young pilose antlers and 7～9 parts of cyclodextrin.
3. concentrated seafood juice flavourings according to claim 1 is characterized in that concentrated seafood juice flavourings is by weight than mainly being made by 4 parts of dried sea-cucumbers, 6.5 parts of dried scallops, 6.5 parts of dried peeled shrimps, 11.5 portions of crabs, 11.5 portions of snakehead's eggs, 11.5 portions of oysters, 0.15 part of yellow rice wine, 16 parts of chicken young pilose antlers and 8 parts of cyclodextrin.
4. according to claim 1,2 or 3 described concentrated seafood juice flavourings, it is characterized in that a kind of or both mixing in described cyclodextrin α cyclodextrin, the beta cyclodextrin.
5. the preparation method of concentrated seafood juice flavourings according to claim 1 is characterized in that the preparation method of seafood juice flavourings is undertaken by following step: one, take by weighing 3～5 parts of dried sea-cucumbers, 5～8 parts of dried scallops, 5～8 parts of dried peeled shrimps, 10～13 portions of crabs, 10～13 portions of snakehead's eggs, 10～13 portions of oysters, 0.1～0.2 part of yellow rice wine, 12～20 parts of fine and soft and 6～10 parts of cyclodextrin of chicken by ratio of weight and the number of copies; Two, step 1 is taken by weighing dried sea-cucumber, dried scallop, dried peeled shrimp, oyster, crab and snakehead's egg and carry out preliminary treatment; Three, dried sea-cucumber, dried scallop, dried peeled shrimp, crab, snakehead's egg, oyster after the step 2 processing are put into jacketed pan, add 30～60 parts of water again, treat that water is boiled and remove floating foam, add yellow rice wine again, the steam pressure gauge index of regulating in the jacketed pan is 0.04Mpa～0.06Mpa, boiling 120 minutes, valve-off, treat in the jacketed pan that the steam pressure gauge index reduces to 0 the solid material pulled out, obtain seafood soup; Four, the chicken that step 1 is taken by weighing is twisted into the chicken young pilose antler, the chicken young pilose antler is divided into adopts identical method elder generation post processing seafood soup behind the three equal parts; Five, in jacketed pan, add the cyclodextrin that step 1 takes by weighing again, stir, be heated to soup juice at 50～70 ℃ and become milky, promptly obtain concentrated seafood juice flavourings; Wherein the method for the fine and soft processing of chicken seafood soup is as follows in the step 4: add in the water of 1.5 weight portions in the chicken young pilose antler, stir, pour into then in the seafood soup that boils, heat and after 2 minutes solid is pulled out.
6. according to the preparation method of the described concentrated seafood juice flavourings of claim 5, it is characterized in that cyclodextrin in the step 1 is a kind of or both mixing in α cyclodextrin, the beta cyclodextrin.
7. according to the preparation method of the described concentrated seafood juice flavourings of claim 5, it is characterized in that in the step 2 that step 1 is taken by weighing dried sea-cucumber, dried scallop, dried peeled shrimp, oyster, crab and snakehead's egg, to carry out preprocess method as follows: dried sea-cucumber steeped 24 hours with 70～90 ℃ of water loggings earlier, silt is cleaned up, be immersed in the clear water stand-by; Dried scallop, dried peeled shrimp soak 8～16h with clear water rinsing one time with room temperature water, pull control out and do stand-by; Oyster is shelled, decontamination, and with clear water rinsing one time, control is done stand-by; Crab, snakehead's egg are done stand-by with clear water rinsing one time, control.
8. according to the preparation method of the described concentrated seafood juice flavourings of claim 5, it is characterized in that the interior steam pressure of jacketed pan of step 3 boiling process is 0.045Mpa～0.055Mpa.
9. according to the preparation method of the described concentrated seafood juice flavourings of claim 5, it is characterized in that the interior steam pressure of jacketed pan of step 3 boiling process is 0.05Mpa.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103652760A (en) * | 2012-09-03 | 2014-03-26 | 浙江海洋学院 | Crab cooking liquor concentrated freshening sauce and preparation method thereof |
| CN103689519A (en) * | 2013-12-19 | 2014-04-02 | 辽宁泰阳医药科技开发有限公司 | Sea cucumber condiment and preparation method thereof |
| CN106307412A (en) * | 2016-08-17 | 2017-01-11 | 吴招杰 | Cooking wine with sea cucumber intestine extract for cold dish and preparation method of cooking wine |
| CN106616786A (en) * | 2016-11-16 | 2017-05-10 | 岭南师范学院 | Seafood-flavored seasoning packet for Shaanxi steamed cold noodles and preparation method of seafood-flavored seasoning packet |
| CN106889572A (en) * | 2017-03-07 | 2017-06-27 | 钱建荣 | A kind of sauerkraut beef paste can and preparation method thereof |
| CN106901304A (en) * | 2017-03-15 | 2017-06-30 | 钱建荣 | A kind of seafood flavoring juice and preparation method thereof |
| CN107136468A (en) * | 2017-05-03 | 2017-09-08 | 北海市君梦食品有限公司 | Ghost crab seafood sauce and preparation method thereof |
Family Cites Families (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101124974B (en) * | 2007-09-12 | 2010-08-11 | 李国忠 | Method for preparing flavoring juice |
| CN101194706A (en) * | 2007-12-20 | 2008-06-11 | 郑绍玲 | Seafood flavouring and production method thereof |
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2008
- 2008-09-27 CN CN2008101372203A patent/CN101366488B/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652760A (en) * | 2012-09-03 | 2014-03-26 | 浙江海洋学院 | Crab cooking liquor concentrated freshening sauce and preparation method thereof |
| CN103689519A (en) * | 2013-12-19 | 2014-04-02 | 辽宁泰阳医药科技开发有限公司 | Sea cucumber condiment and preparation method thereof |
| CN106307412A (en) * | 2016-08-17 | 2017-01-11 | 吴招杰 | Cooking wine with sea cucumber intestine extract for cold dish and preparation method of cooking wine |
| CN106616786A (en) * | 2016-11-16 | 2017-05-10 | 岭南师范学院 | Seafood-flavored seasoning packet for Shaanxi steamed cold noodles and preparation method of seafood-flavored seasoning packet |
| CN106889572A (en) * | 2017-03-07 | 2017-06-27 | 钱建荣 | A kind of sauerkraut beef paste can and preparation method thereof |
| CN106901304A (en) * | 2017-03-15 | 2017-06-30 | 钱建荣 | A kind of seafood flavoring juice and preparation method thereof |
| CN107136468A (en) * | 2017-05-03 | 2017-09-08 | 北海市君梦食品有限公司 | Ghost crab seafood sauce and preparation method thereof |
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| CN101366488B (en) | 2012-02-29 |
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