CN102599459A - Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili - Google Patents
Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili Download PDFInfo
- Publication number
- CN102599459A CN102599459A CN2012100605518A CN201210060551A CN102599459A CN 102599459 A CN102599459 A CN 102599459A CN 2012100605518 A CN2012100605518 A CN 2012100605518A CN 201210060551 A CN201210060551 A CN 201210060551A CN 102599459 A CN102599459 A CN 102599459A
- Authority
- CN
- China
- Prior art keywords
- parts
- green vegetables
- chili
- pepper
- fish
- 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.)
- Granted
Links
Abstract
The invention discloses a making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili. Raw materials include: by weight, 2-3 parts of meat tenderizer, 3-4 parts of monosodium glutamate, 1-1.5 parts of pepper, 0.5-1 part of white granulated sugar, 3-5 parts of Chinese red pepper, 1-2 parts of salt, 10-20 parts of rapeseed soil, 0.1-0.15 part of potassium sorbate, 20-25 parts of chopped red chili, 200-300 parts of pickled vegetable, 3-4 parts of ginger, 1-2 parts of garlic, and 2-15 parts of upturned chili. The making method includes: setting a pot, adding rapeseed oil into the pot, heating the oil to 40% maturity, adding Chinese red pepper, ginger slices and garlic and frying until fragrance occurs, pouring and stir-frying the picked vegetable till the picked vegetable is seasoned, adding 200 parts of water, boiling the water, sequentially adding the meat tenderizer, the monosodium glutamate, the pepper, the white granulated sugar, the salt, the potassium sorbate, the chopped red chili and the upturned chili, and mixing these well and packaging into a small pack. The convenience seasoning mix for boiled fish with Sichuan pickles and chili is featured, has complete ingredients, is convenient to use and can be used by adding boiling water and fresh fish. The boiled fish with Sichuan pickles and chili made with the convenience seasoning mix is sour, spicy, delicious, appetizing and spleen-invigorating, the fish is tender, and the soup is sour with fragrance, delicious and agreeably spicy.
Description
Technical field
The present invention relates to the preparation method that a kind of Pickles, Sichuan Style the Fish with Chinese Sauerkraut makes things convenient for compound seasoner.
Background technology
Along with developing rapidly and the continuous variation of people's consumption concept of social and economic activities, people to dish fast, convenience, delicious food etc. require increasingly high.But meanwhile, people are also not free to study in depth and puts into practice the seasoning and the compatibility of dish condiments with energy, and this is just for to make things convenient for compound seasoner to open up huge market.
The Fish with Chinese Sauerkraut starts from the river village fishing boat in Jiangjin, Chongqing, belongs to the Sichuan style of cooking, is celebrated with unique cooking method with its distinctive seasoning.Though this dish is a Sichuan home cooking among the people, spread far and wide, it becomes the dish fine and tender taste, and soup acid is fragrant delicious, and little peppery oiliness, fillet are light yellow smooth.The Fish with Chinese Sauerkraut came into vogue from the beginning of the nineties in last century, and big cafe on both sides of the Changjiang River all has its one seat in motherland, was one of beginning pioneer of sweeping the country of Sichuan cuisine.
Though the Fish with Chinese Sauerkraut is national well-known, the patent that relates to the Fish with Chinese Sauerkraut at present focuses mostly on aspect design patent, adds up to 92; It is patents of invention that 2 patent contents are only arranged, and is respectively that the hot Baoshan of Zhumadian City, Henan Province has been invented a kind of the Fish with Chinese Sauerkraut condiment and utilized the method for this condiment making the Fish with Chinese Sauerkraut and the people such as Xin Qiuyan of Daliang City, Liaoning Province to invent a kind of Yi nationality, distributed over Yunnan, Sichuan and Guizhou the Fish with Chinese Sauerkraut food and preparation method thereof.But at present not about the founder of the Fish with Chinese Sauerkraut, Pickles, Sichuan Style the Fish with Chinese Sauerkraut makes things convenient for the research of the preparation method aspect of compound seasoner, this just for the invention condition.
Summary of the invention
The deficiency that the present invention is directed to prior art provides a kind of Pickles, Sichuan Style the Fish with Chinese Sauerkraut to make things convenient for the preparation method of compound seasoner.
Adopt following technical scheme:
A kind of Pickles, Sichuan Style the Fish with Chinese Sauerkraut makes things convenient for the preparation method of compound seasoner, and raw material is formed weight portion and is: tenderizer 2-3 part; Monosodium glutamate 3-4 part; Pepper 1-1.5 part; White granulated sugar 0.5-1 part; Chinese prickly ash 3-5 part; Edible salt 1-2 part; Rapeseed oil 10-20 part; Potassium sorbate 0.1-0.15 part; Redly cut green pepper 20-25 part; Bubble green vegetables 200-300 part; Ginger 3-4 part; Garlic 1-2 part; Hot millet 2-15 part; Processing method is: pot is put on the fire; Put into vegetable seed rusting heat to 4 maturation; After being lowered to Chinese prickly ash, ginger splices, garlic clove and exploding fragrance; Pour the stir-fry of former parison green vegetables into and go out flavor, add 200 parts in water and boil, add tenderizer, monosodium glutamate, pepper, white granulated sugar, edible salt, potassium sorbate more successively, redly cut green pepper, the pack of hot millet mixing.
Described preparation method, the preparation method of said former parison green vegetables is: fresh vegetable removes earlier most yellow leaf, rotted leaf, foreign material and dish handle, cleans up then; Fresh green vegetables are laid on from level to level pickle in the pond, every shop one deck dish, spread one deck salt; When raw material is filled pond, a cellar for storing things, spread clean food grade plastic sheeting earlier, with bamboo fence the food grade plastic sheeting is tiled in the pond face; Be pressed on the bamboo fence with clean weight again, green vegetables are compressed, till the water that salt marsh is gone out floods green vegetables; Seal the spontaneous fermentation of relief green vegetables up for safekeeping; Require to extract a recirculated water every day in preceding 10 days of the salt marsh, and the green vegetables that salt marsh is ripe are pulled out in the pond, remove foreign matter and dish handle once more; Simultaneously big green vegetables are divided into fritter, soak desalination and cleaning with clear water; The green vegetables that desalination was washed are put into the amount calculating of fermentation vat by 250 parts in the former parison green vegetables of preparation; Add 0.1 part of alimentary acetic acid, 0.1 part of lactic acid, 0.1 part of citric acid; And an amount of spice is in the pond, cellar for storing things, after adding water logging and not having green vegetables, with dish embryo and the allotment of aforementioned seasoning raw material evenly; Carry out spontaneous fermentation, green vegetables 7～10 days spontaneous fermentation time in fermentation vat that allotment is good.
This Pickles, Sichuan Style the Fish with Chinese Sauerkraut makes things convenient for that the compound seasoner characteristic is distinct, batching is complete, easy to use, and the time spent only need add boiling water and fresh fish gets final product.The Fish with Chinese Sauerkraut food of processing has vinegar-pepper good to eat, Appetizing spleen-tonifying, fine and tender taste, and soup acid is fragrant delicious, little peppery oiliness; Light yellow smooth, continuous thick, the long times of aftertaste of taste of fillet, peppery and not dry, be unable to eat advantages such as fire for a long time.Particularly bubble green vegetables in the Sichuan in the materials can whet the appetite and refresh oneself, sober up and be bored with, and can also improve a poor appetite, help digest, and can also promote the absorption of human body for ferro element.Filled up in the background information, Pickles, Sichuan Style the Fish with Chinese Sauerkraut makes things convenient for the blank of compound seasoner invention.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is elaborated.
Composition of raw materials is:
According to 250 parts in the ready former parison green vegetables of the inventive method, 3 parts of tenderizers, 3 parts of monosodium glutamates, 1 part in pepper, 0.75 part of white granulated sugar, 4 parts in Chinese prickly ash, 1 part of edible salt, 20 parts of rapeseed oils, 0.1 part of potassium sorbate, red 20 parts of greens pepper, 4 parts of ginger splices, 2 parts of garlic cloves, 14 parts of the hot millets cut.
1, the preparation of former parison green vegetables
Fresh vegetable removes earlier most yellow leaf, rotted leaf, foreign material and dish handle, cleans up then.Fresh green vegetables are laid on from level to level pickle in the pond, every shop one deck dish, spread one deck salt.Salt will spread evenly, makes green vegetables ability adequate brining.When raw material is filled pond, a cellar for storing things, spread clean food grade plastic sheeting earlier, with bamboo fence the food grade plastic sheeting is tiled in the pond face; Be pressed on the bamboo fence with clean weight again; Green vegetables are compressed, (possibly contain in the fermentation vat with remaining salt solution after the primary fermentation completion, can take out the salt solution in the most pond earlier till the water that salt marsh is gone out floods green vegetables; Earlier with green vegetables compress real after, again with till in the salt solution suction pond green vegetables being flooded).Seal the spontaneous fermentation of relief green vegetables up for safekeeping, note in preceding 10 days of the salt marsh requiring to extract a recirculated water every day, consistent to keep in the pond in the green vegetables concentration of salt, rot to prevent green vegetables.The green vegetables that salt marsh is ripe are pulled out in the pond, remove foreign matter and dish handle once more, simultaneously big green vegetables are divided into fritter, soak desalination and cleaning with clear water.
The green vegetables that desalination was washed are put into fermentation vat and are added 0.1 part of alimentary acetic acid, 0.1 part of lactic acid, citric acid 0.1 part (this alimentary acetic acid, lactic acid, citric acid consumption are to prepare 250 parts of calculating of former parison green vegetables) and an amount of spice in proportion in the pond, cellar for storing things; After adding water logging and not having green vegetables; Dish embryo and the allotment of aforementioned seasoning raw material is even, carry out spontaneous fermentation.Can in salt solution, add 3 parts of 1 part in garlic and ginger in addition in right amount to increase pickle flavor.The green vegetables that allotment is good are 7～10 days spontaneous fermentation time (temperature can prolong when low) in fermentation vat.Note extracting recirculated water once every day, each about 10 minutes, let green vegetables fully ferment.At last the pickles of fermenting-ripening are pulled out and drained away the water, cut carefully subsequent use.
2, preparation method:
Pot is put on the fire; Put into vegetable seed rusting heat to 4 maturation; After being lowered to Chinese prickly ash, ginger splices, garlic clove and exploding fragrance; Pour the stir-fry of former parison green vegetables into and go out flavor, add 200 parts in water and boil, add tenderizer, monosodium glutamate, pepper, white granulated sugar, edible salt, potassium sorbate more successively, redly cut green pepper, the pack of hot millet mixing.
This Pickles, Sichuan Style the Fish with Chinese Sauerkraut makes things convenient for that the compound seasoner characteristic is distinct, batching is complete, easy to use, and the time spent only need add boiling water and fresh fish gets final product.The Fish with Chinese Sauerkraut food of processing has vinegar-pepper good to eat, Appetizing spleen-tonifying, fine and tender taste, and soup acid is fragrant delicious, little peppery oiliness; Light yellow smooth, continuous thick, the long times of aftertaste of taste of fillet, peppery and not dry, be unable to eat advantages such as fire for a long time.Particularly bubble green vegetables in the Sichuan in the materials can whet the appetite and refresh oneself, sober up and be bored with, and can also improve a poor appetite, help digest, and can also promote the absorption of human body for ferro element.Filled up in the background information, Pickles, Sichuan Style the Fish with Chinese Sauerkraut makes things convenient for the blank of compound seasoner invention.
Should be understood that, concerning those of ordinary skills, can improve or conversion, and all these improvement and conversion all should belong to the protection domain of accompanying claims of the present invention according to above-mentioned explanation.
Claims (2)
1. Pickles, Sichuan Style the Fish with Chinese Sauerkraut makes things convenient for the preparation method of compound seasoner, it is characterized in that, raw material is formed weight portion and is: tenderizer 2-3 part; Monosodium glutamate 3-4 part; Pepper 1-1.5 part; White granulated sugar 0.5-1 part; Chinese prickly ash 3-5 part; Edible salt 1-2 part; Rapeseed oil 10-20 part; Potassium sorbate 0.1-0.15 part; Redly cut green pepper 20-25 part; Bubble green vegetables 200-300 part; Ginger 3-4 part; Garlic 1-2 part; Hot millet 2-15 part; Processing method is: pot is put on the fire; Put into vegetable seed rusting heat to 4 maturation; After being lowered to Chinese prickly ash, ginger splices, garlic clove and exploding fragrance; Pour the stir-fry of former parison green vegetables into and go out flavor, add 200 parts in water and boil, add tenderizer, monosodium glutamate, pepper, white granulated sugar, edible salt, potassium sorbate more successively, redly cut green pepper, the pack of hot millet mixing.
2. preparation method according to claim 1 is characterized in that, the preparation method of said former parison green vegetables is: fresh vegetable removes earlier most yellow leaf, rotted leaf, foreign material and dish handle, cleans up then; Fresh green vegetables are laid on from level to level pickle in the pond, every shop one deck dish, spread one deck salt; When raw material is filled pond, a cellar for storing things, spread clean food grade plastic sheeting earlier, with bamboo fence the food grade plastic sheeting is tiled in the pond face; Be pressed on the bamboo fence with clean weight again, green vegetables are compressed, till the water that salt marsh is gone out floods green vegetables; Seal the spontaneous fermentation of relief green vegetables up for safekeeping; Require to extract a recirculated water every day in preceding 10 days of the salt marsh, and the green vegetables that salt marsh is ripe are pulled out in the pond, remove foreign matter and dish handle once more; Simultaneously big green vegetables are divided into fritter, soak desalination and cleaning with clear water; The green vegetables that desalination was washed are put into the amount calculating of fermentation vat by 250 parts in the former parison green vegetables of preparation; Add 0.1 part of alimentary acetic acid, 0.1 part of lactic acid, 0.1 part of citric acid; And an amount of spice is in the pond, cellar for storing things, after adding water logging and not having green vegetables, with dish embryo and the allotment of aforementioned seasoning raw material evenly; Carry out spontaneous fermentation, green vegetables 7～10 days spontaneous fermentation time in fermentation vat that allotment is good.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100605518A CN102599459B (en) | 2012-03-09 | 2012-03-09 | Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100605518A CN102599459B (en) | 2012-03-09 | 2012-03-09 | Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102599459A true CN102599459A (en) | 2012-07-25 |
| CN102599459B CN102599459B (en) | 2013-12-18 |
Family
ID=46517535
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2012100605518A Expired - Fee Related CN102599459B (en) | 2012-03-09 | 2012-03-09 | Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102599459B (en) |
Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972807A (en) * | 2012-12-12 | 2013-03-20 | 江南大学 | Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature |
| CN103110079A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Convenient pickled fish spice |
| CN103598562A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Pickled fish seasoning |
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103907885A (en) * | 2014-03-19 | 2014-07-09 | 四川五斗米食品开发有限公司 | Preparation method of seasoner for fish with Chinese sauerkraut |
| CN103932239A (en) * | 2014-03-24 | 2014-07-23 | 莫荣 | River snail boiled fish with Sichuan pickles and production method thereof |
| CN104055054A (en) * | 2013-09-05 | 2014-09-24 | 四川自贡百味斋食品有限公司 | Pickled fish condiment and preparation method thereof |
| CN104323199A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Cooking material of boiled fish with pickled cabbage and chili |
| CN104855904A (en) * | 2015-06-11 | 2015-08-26 | 四川东坡中国泡菜产业技术研究院 | Convenient snow pea pickles and preparation method thereof |
| CN104921117A (en) * | 2015-05-28 | 2015-09-23 | 大连工业大学 | Fruit and vegetable fermented compound seasoning preparation method |
| CN105053970A (en) * | 2015-08-03 | 2015-11-18 | 四川东坡中国泡菜产业技术研究院 | Cordate houttuynia green pepper sauce and preparation method thereof |
| CN105533624A (en) * | 2016-01-08 | 2016-05-04 | 四川省宏腾佳味食品有限公司 | Formula of fish pickled Chinese cabbage soup and processing technology of soup |
| CN106858514A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of auxotype flavoring and preparation method thereof |
| CN108185384A (en) * | 2018-01-17 | 2018-06-22 | 四川李记乐宝食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN112493440A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Green pepper and Chinese sauerkraut fish seasoning and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019631A (en) * | 2007-03-20 | 2007-08-22 | 林栋� | Sour sweet pickles and the making process |
| CN101946885A (en) * | 2010-09-20 | 2011-01-19 | 湖南省十三村食品有限公司 | Hydraulic cellar sealed vegetable fermentation process |
| CN102028177A (en) * | 2010-11-26 | 2011-04-27 | 辛保山 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
-
2012
- 2012-03-09 CN CN2012100605518A patent/CN102599459B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101019631A (en) * | 2007-03-20 | 2007-08-22 | 林栋� | Sour sweet pickles and the making process |
| CN101946885A (en) * | 2010-09-20 | 2011-01-19 | 湖南省十三村食品有限公司 | Hydraulic cellar sealed vegetable fermentation process |
| CN102028177A (en) * | 2010-11-26 | 2011-04-27 | 辛保山 | Condiment for boiled fish with pickled cabbage and chilli and method for preparing boiled fish with pickled cabbage and chilli using same |
Non-Patent Citations (2)
| Title |
|---|
| 《四川食品与发酵》 19940515 作者不详 酸菜鱼 第49页 2 , 第2期 * |
| 作者不详: "酸菜鱼", 《四川食品与发酵》 * |
Cited By (20)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103783458A (en) * | 2012-10-31 | 2014-05-14 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN103783458B (en) * | 2012-10-31 | 2015-07-22 | 四川五斗米食品开发有限公司 | Shunshui fish infused seasoning and preparation method thereof |
| CN102972807A (en) * | 2012-12-12 | 2013-03-20 | 江南大学 | Processing method of dish-type instant food pickled cabbage fish packed to be shaped like a bowl and preserved at normal temperature |
| CN103110079A (en) * | 2013-02-28 | 2013-05-22 | 四川金宫川派味业有限公司 | Convenient pickled fish spice |
| CN104055054A (en) * | 2013-09-05 | 2014-09-24 | 四川自贡百味斋食品有限公司 | Pickled fish condiment and preparation method thereof |
| CN103598562A (en) * | 2013-10-31 | 2014-02-26 | 赵明 | Pickled fish seasoning |
| CN103907885A (en) * | 2014-03-19 | 2014-07-09 | 四川五斗米食品开发有限公司 | Preparation method of seasoner for fish with Chinese sauerkraut |
| CN103907885B (en) * | 2014-03-19 | 2015-05-06 | 四川五斗米食品开发有限公司 | Preparation method of seasoner for fish with Chinese sauerkraut |
| CN103932239A (en) * | 2014-03-24 | 2014-07-23 | 莫荣 | River snail boiled fish with Sichuan pickles and production method thereof |
| CN104323199B (en) * | 2014-10-15 | 2016-09-21 | 贵州李记食品有限公司 | A kind of the Fish with Chinese Sauerkraut bed material |
| CN104323199A (en) * | 2014-10-15 | 2015-02-04 | 贵州李记食品有限公司 | Cooking material of boiled fish with pickled cabbage and chili |
| CN104921117A (en) * | 2015-05-28 | 2015-09-23 | 大连工业大学 | Fruit and vegetable fermented compound seasoning preparation method |
| CN104855904A (en) * | 2015-06-11 | 2015-08-26 | 四川东坡中国泡菜产业技术研究院 | Convenient snow pea pickles and preparation method thereof |
| CN104855904B (en) * | 2015-06-11 | 2018-03-13 | 四川东坡中国泡菜产业技术研究院 | A kind of convenience type snow bean sauerkraut and preparation method thereof |
| CN105053970A (en) * | 2015-08-03 | 2015-11-18 | 四川东坡中国泡菜产业技术研究院 | Cordate houttuynia green pepper sauce and preparation method thereof |
| CN105533624A (en) * | 2016-01-08 | 2016-05-04 | 四川省宏腾佳味食品有限公司 | Formula of fish pickled Chinese cabbage soup and processing technology of soup |
| CN106858514A (en) * | 2017-01-17 | 2017-06-20 | 江苏兴野食品有限公司 | A kind of auxotype flavoring and preparation method thereof |
| CN108185384A (en) * | 2018-01-17 | 2018-06-22 | 四川李记乐宝食品有限公司 | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof |
| CN108185384B (en) * | 2018-01-17 | 2021-06-29 | 四川李记乐宝食品有限公司 | Pickled Chinese cabbage fish seasoning and preparation method thereof |
| CN112493440A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Green pepper and Chinese sauerkraut fish seasoning and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN102599459B (en) | 2013-12-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599459B (en) | Making method of convenience seasoning mix for boiled fish with Sichuan pickles and chili | |
| CN103610088A (en) | Preserved meat and pickling method thereof | |
| CN104187529A (en) | Convenient seasoning for tomato fish in sour soup and preparation method of seasoning | |
| CN103907885B (en) | Preparation method of seasoner for fish with Chinese sauerkraut | |
| CN108185384A (en) | A kind of the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN103082345A (en) | Dace processing method | |
| CN103284175B (en) | A method for preparing steamed beef without soup | |
| CN104719972A (en) | Method for processing half-dried sea bass conditioning food | |
| CN101999679A (en) | Method for preparing canned spicy hot beef stomach, lung and liver | |
| CN102894314A (en) | Method for preparing Hmong's delicate fragrance-type pickled soup | |
| CN104381966A (en) | Fermented chili | |
| CN103859336B (en) | A kind of boiling in water for a while, then dress with soy, vinegar, etc. is fried fish condiment and boils in water for a while, then dress with soy, vinegar, etc. the cooking method frying fish | |
| CN101455415A (en) | Production method of flavor cured fish | |
| CN103070383B (en) | Spicy minced fish sauce and preparation method thereof | |
| CN102100359A (en) | Making method of steamed bun with root mustard stuffing | |
| CN101088388A (en) | Sichuan pickles and the making process | |
| CN102871083A (en) | Production method for pickled ginger slices | |
| CN104305318A (en) | Pork and fish ball cooking dish style in pickle flavor | |
| CN104757608A (en) | Pickling method for Hui school smelly fish | |
| CN104323337A (en) | Cod fillets and preparation method thereof | |
| CN101120804A (en) | Method for manufacturing multi-material mountain-delicacies seafood-delight dish | |
| CN104126783A (en) | Preparation method of canned double mushroom soup | |
| CN104222921A (en) | Processing technology of sweet and salted turnip | |
| CN103689666B (en) | Marinating method of crucian | |
| CN113768132A (en) | Preparation method of farmer beef paste |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent of invention or patent application | ||
| CB03 | Change of inventor or designer information |
Inventor after: Liu Ping Inventor after: Zeng Liang Inventor after: Che Zhenming Inventor after: Yue Peng Inventor after: Zhang Liang Inventor after: Yang Fan Inventor after: Xing Yage Inventor after: Rao Yu Inventor after: Xiang Wenliang Inventor after: Gong Li Inventor before: Che Zhenming Inventor before: Yue Peng Inventor before: Zhang Liang Inventor before: Yang Fan Inventor before: Xing Yage Inventor before: Rao Yu Inventor before: Xiang Wenliang Inventor before: Gong Li Inventor before: Zeng Liang |
|
| COR | Change of bibliographic data |
Free format text: CORRECT: INVENTOR; FROM: CHE ZHENMING YUE PENG ZHANG LIANG YANG FAN XING YAGE RAO YU XIANG WENLIANGGONG LI CENG LIANG TO: LIU PING CHE ZHENMING YUE PENG ZHANG LIANG YANG FAN XING YAGE RAO YU XIANG WENLIANG GONG LI CENG LIANG |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20131218 Termination date: 20150309 |
|
| EXPY | Termination of patent right or utility model |