CN103355638A - Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof - Google Patents

Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof Download PDF

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Publication number
CN103355638A
CN103355638A CN2013103236346A CN201310323634A CN103355638A CN 103355638 A CN103355638 A CN 103355638A CN 2013103236346 A CN2013103236346 A CN 2013103236346A CN 201310323634 A CN201310323634 A CN 201310323634A CN 103355638 A CN103355638 A CN 103355638A
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Prior art keywords
bone
fish
sauce
fishbone
fragrant
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CN2013103236346A
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Chinese (zh)
Inventor
许瑞红
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Anhui Fuhuang Sungem Foodstuff Group Co Ltd
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Anhui Fuhuang Sungem Foodstuff Group Co Ltd
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Priority to CN2013103236346A priority Critical patent/CN103355638A/en
Publication of CN103355638A publication Critical patent/CN103355638A/en
Pending legal-status Critical Current

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Abstract

The invention relates to a hot and spicy sauce containing Ictalurus Punctatus fishbone, and a preparation method thereof, and belongs to the technical field of food production. The raw materials of the hot and spicy sauce comprise a fishbone spicy paste, Ciba chili, pickled pepper, soy, a broad bean sauce, fermented soya bean, white sesame, white granulated sugar, monosodium glutamate, ten-medicine Xiang and potassium sorbate. The preparation method concretely comprises the following steps: heating fragrance oil, adding the pickled pepper, stir-frying, dumping the soy, heating to boiling, adding the broad bean sauce, the Ciba chili, the fishbone spicy paste, the fermented soya bean, the white sesame, the white granulated sugar, the monosodium glutamate, the fishbone spicy paste and potassium sorbate, carrying out mixing frying while continuously stirring, adding a proper amount of purified water to form a sauce, canning to a bottle the sauce while hot, sterilizing, and cooling to obtain the hot and spicy sauce. The hot and spicy sauce containing Ictalurus Punctatus fishbone enriches the kind of Ictalurus Punctatus fishbone foods, solves the present situation of the only utilization of the Ictalurus Punctatus fishbone as a feed raw material, is in favor of the culturing popularization of the Ictalurus Punctatus fishbone, improves the added values of the hot and spicy sauce, and promotes the efficient comprehensive utilization of the Ictalurus Punctatus.

Description

Fragrant thick chilli sauce of a kind of channel catfish fish-bone and preparation method thereof
Technical field
The invention belongs to the food production technology field, be specifically related to fragrant thick chilli sauce of a kind of channel catfish fish-bone and preparation method thereof.
Background technology
The channel catfishes osteotrophy is abundant, except containing protein, calcium, phosphorus, iron, also contains abundant unrighted acid, be human brain and bone good grow agent, be conducive to growth in stature, build is vigorous and graceful, therefore can be developed as health care and seasoned food.But to contain meat few because of the channel catfish fish-bone, and at present, most fillets of ictalurus punctatus manufacturing enterprise processes it as feedstuff.The cultivation that has affected channel catfishes is promoted.The channel catfish delicious meat, protein content is high, has nourishing function, liked by the consumer, therefore the extensively cultivation of main Fish-water Fish Farming zone in China Anhui, Jiangsu and Hubei etc.; the Channel-catfish fish-bone is one of accessory substance main, the most nutritious in the channel catfish process, not yet seeing Channel-catfish fish-bone processing fish-bone spices before the order is the fragrant thick chilli sauce report of seasoning type fish-bone that bed material is produced.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defective of prior art, fragrant thick chilli sauce of a kind of channel catfish fish-bone and preparation method thereof is provided, enrich the kind of channel catfishes bone food, solve a channel catfish bone present situation as feedstuff, being beneficial to the channel catfish cultivation promotes, improve value-added content of product, promote the high-efficiency comprehensive utilization of channel catfish.
The fragrant thick chilli sauce characteristics of a kind of channel catfish fish-bone are according to the mass fraction, and its raw material constitutes: the fragrant mud 25-30 of fish-bone part, capsicum glutinous rice cake 20-28 part, pickled peppers 2-5 part, soy sauce 5-8 part, broad bean paste 6-10 part, fermented soya bean 6-10 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, the fragrant 0.2-0.5 part of ten flavors, potassium sorbate 0.005-0.01 part.
The preparation method's of the fragrant thick chilli sauce of channel catfish fish-bone of the present invention characteristics are to operate according to following steps:
1) the fragrant mud of preparation fish-bone
1., freezing channel catfish fish-bone put into water and cleans after, putting into salt content is 1-3% water, wherein the volume of water be fish-bone 2-4 doubly, soaked 2-4 hour.The method is thawed and finalize the design effectively freshness, shape and the elasticity of Bao Chi Channel-catfish fish-bone, is both and can also takes off raw meat, will thaw, steep clearly Hou De Channel-catfish fish-bone with in the clear water rinsing 10-15 minute, the clear water volume be drain after 4 times of fish-bone or the above rinsing for subsequent use;
2. Li Gan Channel-catfish fish-bone after the rinsing is smashed with bone cutter, fineness be about 5 orders after, with bone mud mill it is worn into 120 a purpose fish mud;
3. with fish-bone and water boil again 2 hours under the condition of 115 ° of C wherein the ratio of fish-bone and water be 1:0.8;
4. protein is hydrolyzed in the fish-bone soup that high pressure boiled with papain of Bian, being 6% fish-bone soup with the papain of 2000U/g and concentration of substrate is hydrolyzed 4-5h in the situation of pH=6.0 and 50-55 ℃, then with enzymolysis liquid at the 90-95 ℃ of lower 10-20min that keeps;
5. be that 30% enzymolysis product is base-material with degree of hydrolysis, add 6% reduced sugar (glucose and wood sugar proportioning 1:1), 1% Cys hydrochloride, 1% thiamine and 1.5% glutamic acid and in the situation of pH=6.0,110 ° of C of temperature, react 40min, then cool off;
2) preparation pickled peppers sauce:
In weight portion, in time go base of a fruit handle, clean draining with the red sheep capsicum of 100 parts fresh point, twist one time with sieve plate hole Φ 7mm electrical meat mincer, add 22-24 part salt, fully mix thoroughly, stay a little salt to do front cover salt, pickle loam cake styrene film at large pithos or cement pit, other pushes down around the film with some salt, pickled three months, and pulverized twice with Φ 1-2mm sieve first after the taking-up, both got pickled peppers sauce;
3) preparation capsicum glutinous rice cake:
Choose large capsicum and do to flood in 100 ℃ of boiling water and precook 4-8 minute, capsicum is done and flood precook then draining, compressing in 6-8 minute in 100 ℃ of boiling water, then by Φ 6-8mm plate hole meat grinder, is the capsicum glutinous rice cake;
4) preparation flavor oil:
In weight portion, adopt 100 parts of one-level rapeseed oils, add thermal agitation, heat 180-200 ℃, be cooled to 150-160 ℃, put into wetting Chinese prickly ash 1-3 part, slow fire is fried, being the pitchy leakage of oil picks up, adding 3-7 part old ginger silk explodes to shortcake and does not stick with paste, and picks up after the leakage of oil in the finished product, and adding 6-8 part onion is fried to yellowish-brown, remove slag, be flavor oil.
5) preparation ten flavors are fragrant:
In weight portion, Chinese prickly ash 2-5 part is fried perfume, with kaempferia galamga 7-10 part oil system; With anistree 25-30 part, white pepper 8-12 part; Chinese cassia tree 8-12 part; Fennel seeds 12-15 part; Nutmeg 8-12 part; Cloves 3-6 part; Root of Dahurain angelica 2-4 part; Fragrant sand 6-8 part mixes, and uses first Φ 4-5mm sieve coarse crushing one time, uses broken two times of Φ 0.8-1mm sieve fine powder, granularity 〉=80 orders again.
6) prepare fragrant thick chilli sauce:
In weight portion, flavor oil is heated to 130-160 ℃, then add the fried 6-10 of the 2-5 part pickled peppers second that makes, pour 5-8 part soy sauce into to boiling, add broad bean paste 6-10 part, adding capsicum glutinous rice cake 20-28 part, the fragrant mud 25-30 of fish-bone part, fermented soya bean 6-10 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, add the fragrant 0.2-0.5 part of ten flavors, potassium sorbate 0.005-0.01 part, burn and fried 30-50 minute, and constantly stirring adds appropriate amount of purified water to becoming the sauce shape;
7) enter bottle with sauce shape material is canned while hot, it is in 100 ℃ of water-baths that vacuum or manual rotary closing bottle top, the sauce that then will bottle are put temperature, sterilization 30 minutes, cooling both finished product.
The present invention is the fragrant thick chilli sauce of a kind of channel catfish fish-bone, so not only enriched the kind of channel catfishes bone food, solve a channel catfish bone present situation as feedstuff, being beneficial to the channel catfish cultivation promotes, improve value-added content of product, promote the high-efficiency comprehensive utilization of channel catfish.
The specific embodiment:
For technological means, creation characteristic that the present invention is realized, reach purpose and effect is easy to understand, below in conjunction with concrete example, further set forth the present invention.
Specific embodiment:
1) the fragrant mud of preparation fish-bone
After freezing channel catfish fish-bone put into water and clean, putting into salt content was 1-3% water, wherein the volume of water be fish-bone 2-4 doubly, soaked 2-4 hour.The method is thawed and is finalized the design the effectively freshness of Bao Chi Channel-catfish fish-bone, shape and elasticity, be both and take off raw meat, to thaw, clear bubble Hou De Channel-catfish fish-bone was with in the clear water rinsing 10-15 minute, the clear water volume be drain after 4 times of fish-bone or the above rinsing for subsequent use, Li Gan Channel-catfish fish-bone after the rinsing is smashed with bone cutter, fineness be about 5 orders after, with bone mud mill it is worn into 120 a purpose fish mud, then with fish-bone and water boil again 2 hours under the condition of 115 ° of C wherein the ratio of fish-bone and water be 1:0.8, protein is hydrolyzed in the fish-bone soup that Bian boils high pressure with papain, being 6% fish-bone soup with the papain of 2000U/g and concentration of substrate is hydrolyzed 4-5h in the situation of pH=6.0 and 50-55 ℃, then enzymolysis liquid is kept 10-20min under 90-95 ℃, be that 30% enzymolysis product is base-material with degree of hydrolysis, add 6% reduced sugar (glucose and wood sugar proportioning 1:1), 1% Cys hydrochloride, 1% thiamine and 1.5% glutamic acid are at pH=6.0, react 40min in the situation of 110 ° of C of temperature, then cooling;
2) preparation pickled peppers sauce:
In weight portion, in time go base of a fruit handle, clean draining with the red sheep capsicum of 100 parts fresh point, twist one time with sieve plate hole Φ 7mm electrical meat mincer, add 22-24 part salt, fully mix thoroughly, stay a little salt to do front cover salt, pickle loam cake styrene film at large pithos or cement pit, other pushes down around the film with some salt, pickled three months, and pulverized twice with Φ 1-2mm sieve first after the taking-up, both got pickled peppers sauce;
3) preparation capsicum glutinous rice cake:
Choose large capsicum and do to flood in 100 ℃ of boiling water and precook 4-8 minute, capsicum is done and flood precook then draining, compressing in 6-8 minute in 100 ℃ of boiling water, then by Φ 6-8mm plate hole meat grinder, is the capsicum glutinous rice cake;
4) preparation flavor oil:
In weight portion, adopt 100 parts of one-level rapeseed oils, add thermal agitation, heat 180-200 ℃, be cooled to 150-160 ℃, put into wetting Chinese prickly ash 1-3 part, slow fire is fried, being the pitchy leakage of oil picks up, adding 3-7 part old ginger silk explodes to shortcake and does not stick with paste, and picks up after the leakage of oil in the finished product, and adding 6-8 part onion is fried to yellowish-brown, remove slag, be flavor oil.
5) preparation ten flavors are fragrant:
In weight portion, Chinese prickly ash 2-5 part is fried perfume, with kaempferia galamga 7-10 part oil system; With anistree 25-30 part, white pepper 8-12 part; Chinese cassia tree 8-12 part; Fennel seeds 12-15 part; Nutmeg 8-12 part; Cloves 3-6 part; Root of Dahurain angelica 2-4 part; Fragrant sand 6-8 part mixes, and uses first Φ 4-5mm sieve coarse crushing one time, uses broken two times of Φ 0.8-1mm sieve fine powder, granularity 〉=80 orders again.
6) prepare fragrant thick chilli sauce:
In weight portion, flavor oil is heated to 130-160 ℃, then add the fried 6-10 of the 2-5 part pickled peppers second that makes, pour 5-8 part soy sauce into to boiling, add broad bean paste 6-10 part, adding capsicum glutinous rice cake 20-28 part, the fragrant mud 25-30 of fish-bone part, fermented soya bean 6-10 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, add the fragrant 0.2-0.5 part of ten flavors, potassium sorbate 0.005-0.01 part, burn and fried 30-50 minute, and constantly stirring adds appropriate amount of purified water to becoming the sauce shape;
Also can carry out proportioning according to following table during implementation:
7) enter bottle with sauce shape material is canned while hot, it is in 100 ℃ of water-baths that vacuum or manual rotary closing bottle top, the sauce that then will bottle are put temperature, sterilization 30 minutes, cooling both finished product.
More than show and described basic principle of the present invention and principal character and advantage of the present invention.The technical staff of the industry should understand; the present invention is not restricted to the described embodiments; that describes in above-described embodiment and the specification just illustrates Method And Principle of the present invention; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements all fall in the claimed scope of the invention.The claimed scope of the present invention is defined by appending claims and equivalent thereof.

Claims (2)

1. the fragrant thick chilli sauce characteristics of channel catfish fish-bone are according to the mass fraction, and it is characterized in that: its raw material constitutes: the fragrant mud 25-30 of fish-bone part, capsicum glutinous rice cake 20-28 part, pickled peppers 2-5 part, soy sauce 5-8 part, broad bean paste 6-10 part, fermented soya bean 6-10 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, the fragrant 0.2-0.5 part of ten flavors, potassium sorbate 0.005-0.01 part.
2. the preparation method of the fragrant thick chilli sauce of channel catfish fish-bone is characterized in that operating according to following steps:
1) the fragrant mud of preparation fish-bone
1., freezing channel catfish fish-bone put into water and cleans after, putting into salt content is 1-3% water, wherein the volume of water be fish-bone 2-4 doubly, soaked 2-4 hour.To thaw, steep clearly Hou De Channel-catfish fish-bone with in the clear water rinsing 10-15 minute, the clear water volume be drain after 4 times of fish-bone or the above rinsing for subsequent use;
2. Li Gan Channel-catfish fish-bone after the rinsing is smashed with bone cutter, fineness be about 5 orders after, with bone mud mill it is worn into 120 a purpose fish mud;
3. with fish-bone and water boil again 2 hours under the condition of 115 ° of C wherein the ratio of fish-bone and water be 1:0.8;
4. protein is hydrolyzed in the fish-bone soup that high pressure boiled with papain of Bian, being 6% fish-bone soup with the papain of 2000U/g and concentration of substrate is hydrolyzed 4-5h in the situation of pH=6.0 and 50-55 ℃, then with enzymolysis liquid at the 90-95 ℃ of lower 10-20min that keeps;
5. be that 30% enzymolysis product is base-material with degree of hydrolysis, add 6% reduced sugar (glucose and wood sugar proportioning 1:1), 1% Cys hydrochloride, 1% thiamine and 1.5% glutamic acid and in the situation of pH=6.0,110 ° of C of temperature, react 40min, then cool off.
2) preparation pickled peppers sauce:
In weight portion, in time go base of a fruit handle, clean draining with the red sheep capsicum of 100 parts fresh point, twist one time with sieve plate hole Φ 7mm electrical meat mincer, add 22-24 part salt, fully mix thoroughly, stay a little salt to do front cover salt, pickle at large pithos or cement pit, loam cake styrene film, other pushes down around the film with some salt, pickled three months, and pulverized with Φ 1-2mm sieve first after the taking-up.
3) preparation capsicum glutinous rice cake:
Choose large capsicum and do to flood in 100 ℃ of boiling water and precook 4-8 minute, capsicum is done and flood precook then draining, compressing in 6-8 minute in 100 ℃ of boiling water, then by Φ 6-8mm plate hole meat grinder.
4) preparation flavor oil:
In weight portion, adopt 100 parts of one-level rapeseed oils, add thermal agitation, heat 180-200 ℃, be cooled to 150-160 ℃, put into wetting Chinese prickly ash 1-3 part, slow fire is fried, is the pitchy leakage of oil and picks up, adding 3-7 part old ginger silk explodes to shortcake and does not stick with paste, pick up after the leakage of oil in the finished product, adding 6-8 part onion is fried to yellowish-brown, removes slag.
5) preparation ten flavors are fragrant:
In weight portion, Chinese prickly ash 2-5 part is fried perfume, with kaempferia galamga 7-10 part oil system; With anistree 25-30 part, white pepper 8-12 part; Chinese cassia tree 8-12 part; Fennel seeds 12-15 part; Nutmeg 8-12 part; Cloves 3-6 part; Root of Dahurain angelica 2-4 part; Fragrant sand 6-8 part mixes, and uses first Φ 4-5mm sieve coarse crushing one time, uses Φ 0.8-1mm sieve fine powder broken again.
6) prepare fragrant thick chilli sauce:
In weight portion, flavor oil is heated to 130-160 ℃, then add the fried 6-10 of the 2-5 part pickled peppers second that makes, pour 5-8 part soy sauce into to boiling, add broad bean paste 6-10 part, adding capsicum glutinous rice cake 20-28 part, the fragrant mud 25-30 of fish-bone part, fermented soya bean 6-10 part, white sesameseed 1-3 part, white granulated sugar 2-4 part, monosodium glutamate 1-3 part, add the fragrant 0.2-0.5 part of ten flavors, potassium sorbate 0.005-0.01 part, burn and fried 30-50 minute, and constantly stirring adds pure water to becoming the sauce shape.
CN2013103236346A 2013-07-30 2013-07-30 Hot and spicy sauce containing Ictalurus Punctatus fishbone, and preparation method thereof Pending CN103355638A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103652814A (en) * 2013-11-26 2014-03-26 天津市宽达水产食品有限公司 Enzymatic fishbone chilli sauce and preparation method thereof
CN103734674A (en) * 2013-12-17 2014-04-23 灵璧县九家味食品有限公司 Multi-flavor chili sauce
CN103783569A (en) * 2014-02-28 2014-05-14 湖北老巴王生态农业发展有限公司 Method for producing instant snack food by using fish product
CN103989143A (en) * 2014-04-21 2014-08-20 和县鸡笼山调味品有限责任公司 Fish fragrant broad bean sauce and preparation method thereof
CN104172295A (en) * 2014-07-11 2014-12-03 中国农业科学院农产品加工研究所 Preparation method of fishbone source food
CN105053968A (en) * 2015-07-10 2015-11-18 郎溪县志瑞企业信息服务有限公司 Instant edible wild herb sauce and preparation method thereof

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CN101589793A (en) * 2009-06-30 2009-12-02 华南理工大学 A kind of fish seasoning and preparation method thereof
CN101971967A (en) * 2010-09-08 2011-02-16 安徽富煌三珍食品集团有限公司 High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof
CN101971970A (en) * 2010-09-20 2011-02-16 蓬莱京鲁渔业有限公司 Fishbone sauce and processing method thereof

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CN101971967A (en) * 2010-09-08 2011-02-16 安徽富煌三珍食品集团有限公司 High-calcium fish-meat capsicum sauce with fragrance and preparation method thereof
CN101971970A (en) * 2010-09-20 2011-02-16 蓬莱京鲁渔业有限公司 Fishbone sauce and processing method thereof

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Cited By (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103652814A (en) * 2013-11-26 2014-03-26 天津市宽达水产食品有限公司 Enzymatic fishbone chilli sauce and preparation method thereof
CN103652814B (en) * 2013-11-26 2015-04-22 天津市宽达水产食品有限公司 Enzymatic fishbone chilli sauce and preparation method thereof
CN103734674A (en) * 2013-12-17 2014-04-23 灵璧县九家味食品有限公司 Multi-flavor chili sauce
CN103783569A (en) * 2014-02-28 2014-05-14 湖北老巴王生态农业发展有限公司 Method for producing instant snack food by using fish product
CN103783569B (en) * 2014-02-28 2016-03-02 湖北老巴王生态农业发展有限公司 A kind of method utilizing fishery-ies product to produce instant leisure food
CN103989143A (en) * 2014-04-21 2014-08-20 和县鸡笼山调味品有限责任公司 Fish fragrant broad bean sauce and preparation method thereof
CN103989143B (en) * 2014-04-21 2015-08-26 和县鸡笼山调味品有限责任公司 A kind of broad bean paste with sweet and sour flavor and preparation method thereof
CN104172295A (en) * 2014-07-11 2014-12-03 中国农业科学院农产品加工研究所 Preparation method of fishbone source food
CN105053968A (en) * 2015-07-10 2015-11-18 郎溪县志瑞企业信息服务有限公司 Instant edible wild herb sauce and preparation method thereof

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