CN103564411A - Sauced beef flavor type beef hot sauce - Google Patents
Sauced beef flavor type beef hot sauce Download PDFInfo
- Publication number
- CN103564411A CN103564411A CN201310515053.2A CN201310515053A CN103564411A CN 103564411 A CN103564411 A CN 103564411A CN 201310515053 A CN201310515053 A CN 201310515053A CN 103564411 A CN103564411 A CN 103564411A
- Authority
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- China
- Prior art keywords
- beef
- sauce
- fragrant
- flavor
- dried
- Prior art date
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- Pending
Links
- 235000015278 beef Nutrition 0.000 title claims abstract description 75
- 235000015067 sauces Nutrition 0.000 title claims abstract description 42
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 235000019634 flavors Nutrition 0.000 title abstract description 12
- 244000068988 Glycine max Species 0.000 claims abstract description 16
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 16
- 235000013527 bean curd Nutrition 0.000 claims abstract description 15
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 9
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 9
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000020232 peanut Nutrition 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 4
- 240000004160 Capsicum annuum Species 0.000 claims description 26
- 235000013355 food flavoring agent Nutrition 0.000 claims description 14
- 241001475783 Brassica juncea subsp. napiformis Species 0.000 claims description 11
- 235000014700 Brassica juncea var napiformis Nutrition 0.000 claims description 11
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 8
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 8
- 235000018262 Arachis monticola Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 239000008187 granular material Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000011293 Brassica napus Nutrition 0.000 abstract 1
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000001844 Capsicum baccatum Species 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 238000004945 emulsification Methods 0.000 abstract 1
- 235000019264 food flavour enhancer Nutrition 0.000 abstract 1
- 235000006180 nutrition needs Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000002566 Capsicum Nutrition 0.000 description 3
- 210000004556 brain Anatomy 0.000 description 3
- 239000001390 capsicum minimum Substances 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 240000008574 Capsicum frutescens Species 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- PHIQHXFUZVPYII-ZCFIWIBFSA-N (R)-carnitine Chemical compound C[N+](C)(C)C[C@H](O)CC([O-])=O PHIQHXFUZVPYII-ZCFIWIBFSA-N 0.000 description 1
- JBYXPOFIGCOSSB-GOJKSUSPSA-N 9-cis,11-trans-octadecadienoic acid Chemical compound CCCCCC\C=C\C=C/CCCCCCCC(O)=O JBYXPOFIGCOSSB-GOJKSUSPSA-N 0.000 description 1
- 241000228212 Aspergillus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000208293 Capsicum Species 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 241000235395 Mucor Species 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229960003767 alanine Drugs 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000476 body water Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229960004203 carnitine Drugs 0.000 description 1
- 229940108924 conjugated linoleic acid Drugs 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003792 electrolyte Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- OYHQOLUKZRVURQ-IXWMQOLASA-N linoleic acid Natural products CCCCC\C=C/C\C=C\CCCCCCCC(O)=O OYHQOLUKZRVURQ-IXWMQOLASA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 125000002496 methyl group Chemical group [H]C([H])([H])* 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 235000021264 seasoned food Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to sauced beef flavor type beef hot sauce which is prepared from the following raw materials by weight percent: 35.0% of rapeseed oil, 3.5% of monosodium glutamate, 7.0% of table salt, 3.5% of peanuts, 13.1% of white granulated sugar, 1.8% of beef jerky, 7.0% of black salted turnip, 0.9% of sauced beef paste emulsification type essence and flavor, 14.0% of pod pepper powder, 8.8% of dried bean curd, 4.4% of fermented soya bean, 0.1% of a flavor enhancer, 0.9% of a freshener and 0.1% of thermal reaction beef type essence and flavor. The sauced beef flavor type beef hot sauce is rich in nutrition, unique in flavor, green and healthy and mellow and delicious in taste, and meets the eating and nutrition needs of people.
Description
Technical field
The present invention relates to a kind of food deep processing field, specifically the fragrant beef odor type of a kind of sauce beef thick chilli sauce.
Background technology
Sauce based food seasoning matter, is the seasoned food seasoning matter that a lot of people like, beef paste can instantly also can be used as cooking seasoning matter, and along with the lifting of living standard, the taste of beef paste is on the increase, and nutritive value constantly promotes.Beef is rich in protein, Cobastab
6, Cobastab
12, the needed by human such as zinc, magnesium, iron, potassium, amino acid, methyl amimoacetic acid, alanine, conjugated linoleic acid, carnitine and to compositions such as the useful vitamin of human body, trace elements, and delicious flavour, very popular; Root-mustard energy promoting urination and removing dampness, promote body water, electrolyte balance, hot in nature because of it, therefore also can warm up stomach by warm spleen, it contains a large amount of ascorbic acid (vitamin C), it is active very strong reducing substances, participate in the important oxidation-reduction process of body, can increase oxygen content in brain, excite the utilization of brain to oxygen, have the effect of arousing brain, raising spirit, relieving fatigue; Fermented soya bean (Glycinemax) are that to take soybean or soya bean be primary raw material, utilize the effect of Mucor, aspergillus or bacterialprotease, and decomposing soya-bean protein matter, contains multiple essential amino acid, and nutritive value is very abundant.Capsicum nutritive value is high, and in every 100g capsicum, Vitamin C content is up to 198mg, and the content of mineral substances such as the Cobastab in capsicum, carrotene and calcium, iron are also abundanter.Therefore, make the demand that the fragrant beef odor type of a kind of sauce beef thick chilli sauce can meet more people.
Summary of the invention
The fragrant beef odor type of the sauce beef thick chilli sauce that the object of this invention is to provide a kind of easy making, comprehensive nutrition and unique local flavor meets people's eating requirements.
A fragrant beef odor type beef thick chilli sauce, is made by following raw material by mass percentage: rapeseed oil 35.0%, monosodium glutamate 3.5%, salt 7.0%, peanut 3.5%, white granulated sugar 13.1%, dried beef 1.8%, root-mustard 7.0%, the fragrant beef paste of sauce emulsified essence and flavoring agent 0.9%, capsicum annum fasciculatum powder 14.0%, dried bean curd 8.8%, fermented soya bean 4.4%, fumet 0.1%, freshener 0.9%, thermal response beef shape essence and flavoring agent 0.1%.
The present invention also provides the preparation method of the fragrant beef odor type of a kind of above-mentioned sauce beef thick chilli sauce, comprises the following steps:
(1) getting dried beef, to be cut into beef granules stand-by, and dried bean curd is cut into tiny bean curd fourth, takes out drop moisture to the greatest extent after root-mustard is rinsed, and is cut into granular; (2) rapeseed oil is poured in heat pot and be heated to 170 degree, pour the capsicum annum fasciculatum powder cutting into and boil 5 minutes, then pour root-mustard, dried bean curd, fermented soya bean and beef granules into and boil 5～10 minutes; Then with monosodium glutamate, salt, peanut, white granulated sugar, the fragrant beef paste of sauce emulsified essence and flavoring agent, fumet, freshener and thermal response beef shape essence and flavoring agent; (3), while hot by the fragrant beef odor type of sauce beef thick chilli sauce bottling sealing, to be cooledly deposit to normal temperature warehouse-in.
The invention has the beneficial effects as follows: the fragrant beef odor type of this sauce beef thick chilli sauce is nutritious, unique flavor, green health that the mellow deliciousness of taste has met people's edible and nutritional need.
The specific embodiment
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1
A fragrant beef odor type beef thick chilli sauce, is prepared from by following raw material: rapeseed oil 40kg, monosodium glutamate 4kg, salt 8kg, peanut 4kg, white granulated sugar 15kg, dried beef 2kg, root-mustard 8kg, the fragrant beef paste of sauce emulsified essence and flavoring agent 1kg, capsicum annum fasciculatum powder 16kg, dried bean curd 10kg, fermented soya bean 5kg, fumet 0.1kg, freshener 1kg, thermal response beef shape essence and flavoring agent 0.1kg.
Its preparation method is:
(1) getting dried beef, to be cut into beef granules stand-by, and dried bean curd is cut into tiny bean curd fourth, takes out drop moisture to the greatest extent after root-mustard is rinsed, and is cut into granular; (2) rapeseed oil is poured in heat pot and be heated to 170 degree, pour the capsicum annum fasciculatum powder cutting into and boil 5 minutes, then pour root-mustard, dried bean curd, fermented soya bean and beef granules into and boil 5～10 minutes; Then with monosodium glutamate, salt, peanut, white granulated sugar, the fragrant beef paste of sauce emulsified essence and flavoring agent, fumet, freshener and thermal response beef shape essence and flavoring agent; (3), while hot by the fragrant beef odor type of sauce beef thick chilli sauce bottling sealing, to be cooledly deposit to normal temperature warehouse-in.
Embodiment 2
Beef thick chilli sauce of the present invention and common beef thick chilli sauce are used to contrast, the results are shown in Table shown in 1.
Table 1
| Sauce name | Raw material proportioning | Eating mouth feel |
| Common beef thick chilli sauce | Rapeseed oil 35.0%, monosodium glutamate 3.5%, salt 7.0%, peanut 3.5%, white granulated sugar 13.1%, dried beef 1.5%, capsicum annum fasciculatum powder 15.0%, dried bean curd 6.5%, fermented soya bean 4.0%, fumet 0.1%, freshener 0.9% | Mouthfeel is general, and beef flavour is dense not |
| The fragrant beef odor type of sauce of the present invention beef thick chilli sauce | Rapeseed oil 35.0%, monosodium glutamate 3.5%, salt 7.0%, peanut 3.5%, white granulated sugar 13.1%, dried beef 1.8%, root-mustard 7.0%, the fragrant beef paste of sauce emulsified essence and flavoring agent 0.9%, capsicum annum fasciculatum powder 14.0%, dried bean curd 8.8%, fermented soya bean 4.4%, fumet 0.1%, freshener 0.9%, thermal response beef shape essence and flavoring agent 0.1% | Fermented soya bean are soft, and beef flavour is strong, fragrant peppery tasty and refreshing |
Visible, beef thick chilli sauce of the present invention, fermented soya bean are soft, and beef flavour is strong, and fragrant peppery tasty and refreshing, nutritive value is abundant.
Claims (2)
1. the fragrant beef odor type of sauce beef thick chilli sauce, it is characterized in that, by following raw material by mass percentage, made: rapeseed oil 35.0%, monosodium glutamate 3.5%, salt 7.0%, peanut 3.5%, white granulated sugar 13.1%, dried beef 1.8%, root-mustard 7.0%, the fragrant beef paste of sauce emulsified essence and flavoring agent 0.9%, capsicum annum fasciculatum powder 14.0%, dried bean curd 8.8%, fermented soya bean 4.4%, fumet 0.1%, freshener 0.9%, thermal response beef shape essence and flavoring agent 0.1%.
2. the fragrant beef odor type of a kind of sauce beef thick chilli sauce according to claim 1, is characterized in that, its preparation method is: (1) is got dried beef to be cut into beef granules stand-by, dried bean curd is cut into tiny bean curd fourth, takes out drop moisture to the greatest extent after root-mustard is rinsed, and is cut into granular; (2) rapeseed oil is poured in heat pot and be heated to 170 degree, pour the capsicum annum fasciculatum powder cutting into and boil 5 minutes, then pour root-mustard, dried bean curd, fermented soya bean and beef granules into and boil 5～10 minutes; Then with monosodium glutamate, salt, peanut, white granulated sugar, the fragrant beef paste of sauce emulsified essence and flavoring agent, fumet, freshener and thermal response beef shape essence and flavoring agent; (3), while hot by the fragrant beef odor type of sauce beef thick chilli sauce bottling sealing, to be cooledly deposit to normal temperature warehouse-in.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515053.2A CN103564411A (en) | 2013-10-28 | 2013-10-28 | Sauced beef flavor type beef hot sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310515053.2A CN103564411A (en) | 2013-10-28 | 2013-10-28 | Sauced beef flavor type beef hot sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564411A true CN103564411A (en) | 2014-02-12 |
Family
ID=50037805
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310515053.2A Pending CN103564411A (en) | 2013-10-28 | 2013-10-28 | Sauced beef flavor type beef hot sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564411A (en) |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489623A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Spicy beef paste and preparation method thereof |
| CN105707553A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Making method of bottled beef cabbages |
| CN106307471A (en) * | 2016-10-03 | 2017-01-11 | 青海五三六九生态牧业科技有限公司 | Shredded yak meat spicy sauce with remarkable muscle fibers and processing method thereof |
| CN106722824A (en) * | 2016-12-23 | 2017-05-31 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof |
| CN106820079A (en) * | 2016-12-23 | 2017-06-13 | 四川旅游学院 | Instant root-mustard tartar sauce of a kind of five odor types and preparation method thereof |
| CN106858550A (en) * | 2016-12-23 | 2017-06-20 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
| CN108378301A (en) * | 2017-12-29 | 2018-08-10 | 来风刚 | A kind of major part Fried beef with salted vegetable sauce |
-
2013
- 2013-10-28 CN CN201310515053.2A patent/CN103564411A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489623A (en) * | 2014-12-14 | 2015-04-08 | 天津市利民调料有限公司 | Spicy beef paste and preparation method thereof |
| CN105707553A (en) * | 2015-07-10 | 2016-06-29 | 襄阳鼎顺实业有限公司 | Making method of bottled beef cabbages |
| CN106307471A (en) * | 2016-10-03 | 2017-01-11 | 青海五三六九生态牧业科技有限公司 | Shredded yak meat spicy sauce with remarkable muscle fibers and processing method thereof |
| CN106722824A (en) * | 2016-12-23 | 2017-05-31 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of mushroom type and preparation method thereof |
| CN106820079A (en) * | 2016-12-23 | 2017-06-13 | 四川旅游学院 | Instant root-mustard tartar sauce of a kind of five odor types and preparation method thereof |
| CN106858550A (en) * | 2016-12-23 | 2017-06-20 | 四川旅游学院 | A kind of instant root-mustard tartar sauce of spicy type and preparation method thereof |
| CN108378301A (en) * | 2017-12-29 | 2018-08-10 | 来风刚 | A kind of major part Fried beef with salted vegetable sauce |
| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
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Application publication date: 20140212 |