CN102178208A - Fish head sauce with tea aroma and preparation method thereof - Google Patents

Fish head sauce with tea aroma and preparation method thereof Download PDF

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Publication number
CN102178208A
CN102178208A CN2011100929616A CN201110092961A CN102178208A CN 102178208 A CN102178208 A CN 102178208A CN 2011100929616 A CN2011100929616 A CN 2011100929616A CN 201110092961 A CN201110092961 A CN 201110092961A CN 102178208 A CN102178208 A CN 102178208A
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China
Prior art keywords
tea
fish
sauce
fish head
pork
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CN2011100929616A
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Chinese (zh)
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CN102178208B (en
Inventor
刘铁玲
黄宗海
梁鹏
李昀
樊秀花
陈婷婷
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天津农学院
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Abstract

The invention discloses a fish head sauce with tea aroma and a preparation method thereof. The preparation method comprises the following steps of: (1) selecting a fresh fish head, removing a gill and cleaning; (2) pouring hot water on the tea to obtain tea water and adding common salt to obtain tea saline water; (3) soaking the fish head with the tea saline water; (4) heating and pressurizing to soften fish head bone and crush into fish head paste; (5) chopping fresh pork and mushroom into small blocks, frying sesame to be cooked and frying diced meat to be cooked with oil; and (6) adding seasoning into hot pepper, green onion, ginger, diced mushroom, the fish head paste, flour paste and cooked diced pork, then frying to be cooked, adding crushed tea leaves and the cooked sesame, uniformly stirring the cooked sesame, packaging and sterilizing to obtain the fish head sauce with tea aroma. According to the fish head sauce, the processing and utilizing path of fresh fish head is widened. By adopting the tea for soaking treatment, the fishy flavor of the fish can be eliminated and the improvement on the quality of products is facilitated; and the fish head sauce has abundant nutrition, is produced by adopting a simple production process and is suitable for industrial production.

Description

An a kind of tea sweetfish sauce and preparation method
Technical field
The invention belongs to food processing technology field, relate to a kind of fish thick chilli sauce and preparation method.
Background technology
China is a fishery big country, year occupies the first in the world surplus the aquatic products total amount continuous ten, and wherein the output of fresh-water fishes is ascendant trend year by year.Increase along with fresh-water fishes output, the processing problems of fresh-water fishes day by day is subject to people's attention, especially the constituent ratio of fresh-water fishes is more special, a fish proportion is bigger, have be about full fish heavy 1/4~1/3, processing situation with present is effectively developed as yet, and abandoning of fish head makes the processing cost of fresh-water fishes higher.
Studies show that contain rich nutrient contents in the silver carp head, it is except containing protein, fat, calcium, phosphorus, iron and vitamin B1 etc., also contain abundant lecithin, neurotransmitter, it can make the people strengthen memory, thinking and analysis ability, allows intelligence.In addition, Japanese nutritionist once did analysis to the fish head, thought that the fish head also contains the polyunsaturated fatty acid than other any food in abundances, was important to the polus animalium of brain.So it is quite helpful to brain tonic often to eat the fish head, the elderly often eats the fish head also can delay aneuria.But, the utilization of fish head is but thorny, hesitates to discard, and effectively utilizes the fish head of discarding in the fresh-water fishes processing to make the nutritious food of delicious flavour, not only can also will play positive facilitation for manufacturing enterprise brings economic benefit to the development in China aquatic products market.
Summary of the invention
The objective of the invention is to overcome the deficiency that exists in the existing fresh-water fishes head utilization, a kind of preparation method of a tea sweetfish sauce is provided.
Second purpose of the present invention provides an a kind of tea sweetfish sauce.
Technical scheme of the present invention is summarized as follows:
A kind of preparation method of a tea sweetfish sauce, be made up of following steps:
(1) select fresh fish head, water cleans, and removes the gill, cleans again;
(2) dash the water of infusing tea, filter out tealeaves, in filtrate,, get tea salt solution, tealeaves is shredded with salt;
(3) the fish head of not cleaning to soak 20-30min with described tea salt solution, the fish head was taken out from liquid;
(4) at 0.1-0.2MPa, heating 50-60min makes the fish skull softening, pulverizes an adult fish mud;
(5) be little fourth with fresh pork, mushroom cutting, sesame is fried, the pork fourth is ripe with stirring fry in oil;
(6) in pot, add an amount of oil, capsicum, green onion, ginger and mushroom fourth, a fish mud of chopping, flour paste, ripe pork fourth are fried after with flavoring, add broken tea, the ripe sesame that step (2) obtains and stir, pack, an a kind of tea sweetfish sauce is made in sterilization.
The preferred silver carp of fish, carp, grass carp or megalobrama amblycephala.The fish head is the fish head of these fishes.
Step (2) is preferably: get tealeaves 1.5-2.5 part by weight, add the boiling water submergence, filtering water adds 80-100 ℃ of hot water again and soaked 1-10 minute for 100 parts, filters out tealeaves, adds 2 portions of salt in filtrate, tea salt solution, tealeaves is shredded.
The preferred oolong tea of tea, clovershrub, jasmine tea, Dragon Well tea or Iron Guanyin.Can also select the tea of other name of an article for use, use also can mix several tea.
The pressure of step (4) is preferably 0.1Mpa, and the time is 60min.
The weight ratio of the broken tea that capsicum, green onion, ginger, mushroom fourth, a fish mud, flour paste, ripe pork fourth, ripe sesame and step (2) obtain is for selecting 300-320: 60-80: 60-80: 360-400 preferably: 1000: 160-200: 380-420: 20-30: 37.5-62.5.Preferably select 310: 70: 70: 380: 1000: 180: 400: 25: 50.
Flavoring can carry out suitable adjustment according to the people of region, north and south, preferably selects an amount of cooking wine, soy sauce, sugar and salt for use.
A kind of tea sweetfish sauce of method for preparing.
The advantage that the present invention has:
(1) widened the processing and utilization approach of fresh-water fishes heads.
(2) because raw material fish head is adopted tea liquid immersion treatment, can dispel the native raw meat of fish, help improving the quality of product.
(3) make chemical examination, nutritious in the tea sweetfish sauce of the present invention.
(4) former, food ingredient wide material sources, production technology is simple, is applicable to suitability for industrialized production.
(5) foretaste through 100 people, the people more than 80% likes product of the present invention.
The specific embodiment
The following examples are beneficial to those skilled in the art and understand the present invention, but do not limit the present invention in any way.
The selection of raw material: pork is removed muscle tendon, lymph and extravasated blood, cleans; Mushroom is selected thicker, the no insect bite of meat for use, is not had the person of going mouldy; Capsicum is selected new scarlet sharp green pepper for use.
Embodiment 1
An a kind of tea sweetfish sauce, make with following method:
(1) select fresh silver carp head, water cleans, and removes the gill, cleans again;
(2) get 2 parts in oolong tea by weight, add the boiling water submergence, filtering water adds 100 ℃ of hot water again and soaked 2 minutes for 100 parts, filters out tealeaves, adds 2 portions of salt in filtrate, gets tea salt solution, and tealeaves is shredded;
(3) the fish head of not cleaning to soak 25min with tea salt solution, the fish head was taken out from liquid; The weight ratio of fish head and tea salt solution is 2: 5;
(4) under the condition of 0.1MPa, heating 60min, make the fish skull softening after, place meat grinder to rub an adult fish mud;
(5) be about 0.8cm with fresh pork, mushroom cutting 3Little fourth, sesame is fried, with the pork fourth with seven, most probably heat stir fry in oil ripe;
(6) in pot, add an amount of oil, capsicum, green onion, ginger and mushroom fourth, a fish mud, flour paste, the ripe pork fourth of chopping are fried after adding an amount of flavoring seasoning, add broken tea that step (2) obtains, add ripe sesame again and stir, pack, an a kind of tea sweetfish sauce is promptly made in sterilization.The weight ratio of the broken tea that capsicum, green onion, ginger, mushroom fourth, a fish mud, flour paste, ripe pork fourth, ripe sesame and step (2) obtain is 310: 70: 70: 380: 1000: 180: 400: 25: 50.
Flavoring is selected an amount of cooking wine, soy sauce, sugar and salt for use.
Embodiment 2
A kind of preparation method of a tea sweetfish sauce, be made up of following steps:
(1) select fresh carp head, water cleans, and removes the gill, cleans again;
(2) get 1.5 parts of clovershrub tealeaves by weight, add the boiling water submergence, filtering water adds 80 ℃ of hot water again and soaked 10 minutes for 100 parts, filters out tealeaves, adds 2 portions of salt in filtrate, gets tea salt solution, and tealeaves is shredded;
(3) the fish head of not cleaning to soak 20min with tea salt solution, the fish head was taken out from liquid;
(4) under the 0.2MPa condition, heating 50min makes the fish skull softening, pulverizes an adult fish mud;
(5) be little fourth with fresh pork, mushroom cutting, sesame is fried, the pork fourth is ripe with stirring fry in oil;
(6) in pot, add an amount of oil, seasoning fried after capsicum, green onion, ginger and mushroom fourth, a fish mud, flour paste, the ripe pork fourth of chopping added an amount of flavoring, added broken tea, the ripe sesame that step (2) obtains and stirred, and packed, an a kind of tea sweetfish sauce is promptly made in sterilization.The weight ratio of the broken tea that capsicum, green onion, ginger, mushroom fourth, a fish mud, flour paste, ripe pork fourth, ripe sesame and step (2) obtain is 300: 60: 70: 380: 1000: 160: 420: 30: 40.
Flavoring is to select an amount of cooking wine, soy sauce, sugar and salt for use.
Embodiment 3
A kind of preparation method of a tea sweetfish sauce, be made up of following steps:
(1) select fresh grass carp head, water cleans, and removes the gill, cleans again;
(2) get 2.5 parts of jasmine tea tealeaves by weight, add the boiling water submergence, filtering water adds 90 ℃ of hot water again and soaked 5 minutes for 100 parts, filters out tealeaves, adds 2 portions of salt in filtrate, gets tea salt solution, and tealeaves is shredded;
(3) the fish head of not cleaning to soak 30min with tea salt solution, the fish head was taken out from liquid;
(4) under the 0.1MPa condition, heating 60min makes the fish skull softening, pulverizes an adult fish mud;
(5) be little fourth with fresh pork, mushroom cutting, sesame is fried, the pork fourth is ripe with stirring fry in oil;
(6) in pot, add an amount of oil, capsicum, green onion, ginger and mushroom fourth, a fish mud of chopping, flour paste, ripe pork fourth are fried after with flavoring, adding broken tea, the ripe sesame that step (2) obtains stirs, pack, sterilization, make an a kind of tea sweetfish sauce, the weight ratio of the broken tea that capsicum, green onion, ginger, mushroom fourth, a fish mud, flour paste, ripe pork fourth, ripe sesame and step (2) obtain is 310: 70: 60: 400: 1000: 170: 380: 25: 50.
Flavoring is selected an amount of cooking wine, soy sauce, sugar and salt for use.
Embodiment 4
A kind of preparation method of a tea sweetfish sauce, be made up of following steps:
(1) select fresh blunt-snout gurnards head, water cleans, and removes the gill, cleans again;
(2) get 1.8 parts in Dragon Well tea by weight, add the boiling water submergence, filtering water adds 100 ℃ of hot water again and soaked 1 minute for 100 parts, filters out tealeaves, adds 2 portions of salt in filtrate, gets tea salt solution, and tealeaves is shredded;
(3) the fish head of not cleaning to soak 25min with tea salt solution, the fish head was taken out from liquid;
(4) at 0.2MPa, heating 50min makes the fish skull softening, pulverizes an adult fish mud;
(5) be little fourth with fresh pork, mushroom cutting, sesame is fried, the pork fourth is ripe with stirring fry in oil;
(6) in pot, add an amount of oil, capsicum, green onion, ginger and mushroom fourth, a fish mud of chopping, flour paste, ripe pork fourth are fried after with flavoring, add broken tea, the ripe sesame that step (2) obtains and stir, pack, an a kind of tea sweetfish sauce is promptly made in sterilization.The weight ratio of the broken tea that capsicum, green onion, ginger, mushroom fourth, a fish mud, flour paste, ripe pork fourth, ripe sesame and step (2) obtain is 320: 80: 70: 360: 1000: 190: 390: 20: 62.5.
Flavoring is selected an amount of cooking wine, soy sauce, sugar and salt for use.
Embodiment 5
A kind of preparation method of a tea sweetfish sauce, be made up of following steps:
(1) select fresh silver carp head, water cleans, and removes the gill, cleans again;
(2) get 1.8 parts of Iron Guanyins by weight, add the boiling water submergence, filtering water adds 100 ℃ of hot water again and soaked 1 minute for 100 parts, filters out tealeaves, adds 2 portions of salt in filtrate, gets tea salt solution, and tealeaves is shredded;
(3) the fish head of not cleaning to soak 25min with tea salt solution, the fish head was taken out from liquid;
(4) at 0.1MPa, heating 60min makes the fish skull softening, pulverizes an adult fish mud;
(5) be little fourth with fresh pork, mushroom cutting, sesame is fried, the pork fourth is ripe with stirring fry in oil;
(6) in pot, add an amount of oil, capsicum, green onion, ginger and mushroom fourth, a fish mud of chopping, flour paste, ripe pork fourth are fried after with flavoring, adding broken tea, the ripe sesame that step (2) obtains stirs, pack, sterilization, make an a kind of tea sweetfish sauce, the weight ratio of the broken tea that capsicum, green onion, ginger, mushroom fourth, a fish mud, flour paste, ripe pork fourth, ripe sesame and step (2) obtain is 300: 70: 80: 370: 1000: 200: 400: 25: 37.5.
Flavoring is selected an amount of cooking wine, soy sauce, sugar and salt for use.

Claims (9)

1. the preparation method of a tea sweetfish sauce is characterized in that being made up of following steps:
(1) select fresh fish head, water cleans, and removes the gill, cleans again;
(2) dash the water of infusing tea, filter out tealeaves, in filtrate,, get tea salt solution, tealeaves is shredded with salt;
(3) the fish head of not cleaning to soak 20-30min with described tea salt solution, the fish head was taken out from liquid;
(4) at 0.1-0.2MPa, heating 50-60min makes the fish skull softening, pulverizes an adult fish mud;
(5) be little fourth with fresh pork, mushroom cutting, sesame is fried, the pork fourth is ripe with stirring fry in oil;
(6) in pot, add an amount of oil, capsicum, green onion, ginger and mushroom fourth, a fish mud of chopping, flour paste, ripe pork fourth are fried after with flavoring, add broken tea, the ripe sesame that step (2) obtains and stir, pack, an a kind of tea sweetfish sauce is made in sterilization.
2. the preparation method of an a kind of tea sweetfish sauce according to claim 1 is characterized in that described fish is silver carp, carp, grass carp or megalobrama amblycephala.
3. the preparation method of an a kind of tea sweetfish sauce according to claim 1 and 2, it is characterized in that described step (2) is: get tealeaves 1.5-2.5 part by weight, add the boiling water submergence, filtering water, add 80-100 ℃ of hot water again and soaked 1-10 minute for 100 parts, filter out tealeaves, in filtrate, add 2 portions of salt, get tea salt solution, tealeaves is shredded.
4. according to the preparation method of claim 1 or 3 described a kind of tea sweetfish sauce, it is characterized in that described tea is oolong tea, clovershrub, jasmine tea, Dragon Well tea or Iron Guanyin.
5. the preparation method of an a kind of tea sweetfish sauce according to claim 1 is characterized in that the described pressure of described step (4) is 0.1Mpa, and the described time is 60min.
6. the preparation method of an a kind of tea sweetfish sauce according to claim 1 is characterized in that the weight ratio of the broken tea that described capsicum, green onion, ginger, mushroom fourth, a fish mud, flour paste, ripe pork fourth, ripe sesame and step (2) obtain is 300-320: 60-80: 60-80: 360-400: 1000: 160-200: 380-420: 20-30: 37.5-62.5.
7. the preparation method of an a kind of tea sweetfish sauce according to claim 6 is characterized in that the weight ratio of the broken tea that described capsicum, green onion, ginger, mushroom fourth, a fish mud, flour paste, ripe pork fourth, sesame and step (2) obtain is 310: 70: 70: 380: 1000: 180: 400: 25: 50.
8. the preparation method of an a kind of tea sweetfish sauce according to claim 1 is characterized in that described flavoring is an amount of cooking wine, soy sauce, sugar and salt.
9. a kind of tea sweetfish sauce of the method for one of claim 1-8 preparation.
CN2011100929616A 2011-04-13 2011-04-13 Fish head sauce with tea aroma and preparation method thereof CN102178208B (en)

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Cited By (18)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102499384A (en) * 2011-10-31 2012-06-20 王丹琳 Method for pretreating edible fish gelatin
CN102499385A (en) * 2011-10-31 2012-06-20 王丹琳 Pretreatment method in cooking of shark fins
CN102551015A (en) * 2012-01-30 2012-07-11 邢春泽 Method for making fresh fish offal sauce
CN102987360A (en) * 2012-12-27 2013-03-27 河南省龙乡红食品有限公司 Preparation method of pleurotus eryngii sauce
CN103222614A (en) * 2013-03-29 2013-07-31 李月素 Manufacturing method of fish head sauce with summer-heat relieving effect
CN103222613A (en) * 2013-03-29 2013-07-31 李月素 Method for manufacturing fish head sauce nourishing yin and tonifying yang
CN103222616A (en) * 2013-03-29 2013-07-31 李月素 Manufacturing method of liver-protective fish head soy sauce
CN103222615A (en) * 2013-03-29 2013-07-31 李月素 Manufacturing method of blood-activate spleen-tonifying fish head soy sauce
CN103222617A (en) * 2013-03-29 2013-07-31 李月素 Method for producing fish head sauce improving sleeping
CN103229986A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of stomach strengthening and digestion helping fish head sauce
CN103229987A (en) * 2013-03-29 2013-08-07 李月素 Making method of blood sugar reducing fish head sauce
CN103229989A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of intestine and stomach adjusting fish head sauce
CN103229985A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of anti-ageing fish head sauce
CN103229988A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of body building fish head sauce
CN103380896A (en) * 2012-05-02 2013-11-06 巢湖市永昌食用菌开发有限公司 Whitebait-mushroom sauce and preparation method thereof
CN104719839A (en) * 2013-12-19 2015-06-24 王骁 Tea aroma meat sauce and preparation method thereof
CN107319505A (en) * 2017-09-11 2017-11-07 陈养峰 Tea perfume sauce for whetting appetite and preparation method thereof
CN107594477A (en) * 2017-09-11 2018-01-19 安徽杠岗香食品科技有限公司 A kind of processing method of Steamed Fish Head with Diced Hot Red Peppers sauce

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CN101331960A (en) * 2008-07-29 2008-12-31 泰祥集团技术开发有限公司 Production method of chopped peppers lucisoma setigerus head can

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Publication number Priority date Publication date Assignee Title
CN101331960A (en) * 2008-07-29 2008-12-31 泰祥集团技术开发有限公司 Production method of chopped peppers lucisoma setigerus head can

Non-Patent Citations (1)

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《食品与发酵工业》 20020720 曾少葵等 海鳗鱼头浓缩水解液的制备及其应用 第74-75页 1-2,8 第28卷, 第06期 *

Cited By (21)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN102499384A (en) * 2011-10-31 2012-06-20 王丹琳 Method for pretreating edible fish gelatin
CN102499385A (en) * 2011-10-31 2012-06-20 王丹琳 Pretreatment method in cooking of shark fins
CN102551015A (en) * 2012-01-30 2012-07-11 邢春泽 Method for making fresh fish offal sauce
CN102551015B (en) * 2012-01-30 2013-11-13 邢春泽 Method for making fresh fish offal sauce
CN103380896A (en) * 2012-05-02 2013-11-06 巢湖市永昌食用菌开发有限公司 Whitebait-mushroom sauce and preparation method thereof
CN102987360A (en) * 2012-12-27 2013-03-27 河南省龙乡红食品有限公司 Preparation method of pleurotus eryngii sauce
CN103229987A (en) * 2013-03-29 2013-08-07 李月素 Making method of blood sugar reducing fish head sauce
CN103222615A (en) * 2013-03-29 2013-07-31 李月素 Manufacturing method of blood-activate spleen-tonifying fish head soy sauce
CN103222617A (en) * 2013-03-29 2013-07-31 李月素 Method for producing fish head sauce improving sleeping
CN103229986A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of stomach strengthening and digestion helping fish head sauce
CN103222616A (en) * 2013-03-29 2013-07-31 李月素 Manufacturing method of liver-protective fish head soy sauce
CN103229989A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of intestine and stomach adjusting fish head sauce
CN103229985A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of anti-ageing fish head sauce
CN103229988A (en) * 2013-03-29 2013-08-07 李月素 Preparation method of body building fish head sauce
CN103222613A (en) * 2013-03-29 2013-07-31 李月素 Method for manufacturing fish head sauce nourishing yin and tonifying yang
CN103222614A (en) * 2013-03-29 2013-07-31 李月素 Manufacturing method of fish head sauce with summer-heat relieving effect
CN103222617B (en) * 2013-03-29 2014-05-14 李月素 Method for producing fish head sauce improving sleeping
CN103229988B (en) * 2013-03-29 2015-08-05 李月素 A kind of preparation method of the fish head sauce that improves the health
CN104719839A (en) * 2013-12-19 2015-06-24 王骁 Tea aroma meat sauce and preparation method thereof
CN107319505A (en) * 2017-09-11 2017-11-07 陈养峰 Tea perfume sauce for whetting appetite and preparation method thereof
CN107594477A (en) * 2017-09-11 2018-01-19 安徽杠岗香食品科技有限公司 A kind of processing method of Steamed Fish Head with Diced Hot Red Peppers sauce

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