CN103652820A - Mung bean paste seasoning sauce for instant noodles - Google Patents
Mung bean paste seasoning sauce for instant noodles Download PDFInfo
- Publication number
- CN103652820A CN103652820A CN201310640332.1A CN201310640332A CN103652820A CN 103652820 A CN103652820 A CN 103652820A CN 201310640332 A CN201310640332 A CN 201310640332A CN 103652820 A CN103652820 A CN 103652820A
- Authority
- CN
- China
- Prior art keywords
- powder
- bean paste
- seasoning sauce
- instant noodles
- mung bean
- 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.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 23
- 235000008446 instant noodles Nutrition 0.000 title claims abstract description 16
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 14
- 240000004922 Vigna radiata Species 0.000 title abstract 5
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title abstract 5
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title abstract 5
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 13
- 235000013372 meat Nutrition 0.000 claims abstract description 13
- 235000009566 rice Nutrition 0.000 claims abstract description 13
- 235000013373 food additive Nutrition 0.000 claims abstract description 10
- 239000002778 food additive Substances 0.000 claims abstract description 10
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims abstract description 9
- 241000219357 Cactaceae Species 0.000 claims abstract description 7
- 235000011305 Capsella bursa pastoris Nutrition 0.000 claims abstract description 7
- 240000008867 Capsella bursa-pastoris Species 0.000 claims abstract description 7
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 7
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000013312 flour Nutrition 0.000 claims abstract description 4
- 244000224182 Gomphrena globosa Species 0.000 claims abstract 4
- 240000001949 Taraxacum officinale Species 0.000 claims abstract 4
- 239000000843 powder Substances 0.000 claims description 28
- 244000013123 dwarf bean Species 0.000 claims description 14
- 241000220324 Pyrus Species 0.000 claims description 12
- 235000013339 cereals Nutrition 0.000 claims description 12
- 235000021017 pears Nutrition 0.000 claims description 12
- 244000246386 Mentha pulegium Species 0.000 claims description 7
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 7
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 7
- 235000001050 hortel pimenta Nutrition 0.000 claims description 7
- 241001107116 Castanospermum australe Species 0.000 claims description 6
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 235000021279 black bean Nutrition 0.000 claims description 6
- 239000003814 drug Substances 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- URQMEZRQHLCJKR-UHFFFAOYSA-N 3-Methyl-5-propyl-2-cyclohexen-1-one Chemical compound CCCC1CC(C)=CC(=O)C1 URQMEZRQHLCJKR-UHFFFAOYSA-N 0.000 claims description 3
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 3
- 244000160089 Crataegus cuneata Species 0.000 claims description 3
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 3
- 244000304337 Cuminum cyminum Species 0.000 claims description 3
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 3
- 244000000626 Daucus carota Species 0.000 claims description 3
- 235000002767 Daucus carota Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 244000098338 Triticum aestivum Species 0.000 claims description 3
- 101150095130 URAD gene Proteins 0.000 claims description 3
- 235000015278 beef Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 235000009569 green tea Nutrition 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000012054 meals Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000012856 packing Methods 0.000 claims description 3
- 235000010987 pectin Nutrition 0.000 claims description 3
- 229920001277 pectin Polymers 0.000 claims description 3
- 239000001814 pectin Substances 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000013616 tea Nutrition 0.000 claims description 3
- 238000003809 water extraction Methods 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- 238000010926 purge Methods 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241000334154 Isatis tinctoria Species 0.000 abstract 1
- 235000014443 Pyrus communis Nutrition 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 241000428813 Gomphrena Species 0.000 description 5
- 241000245665 Taraxacum Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Medicines Containing Plant Substances (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses mung bean paste seasoning sauce for instant noodles. The mung bean paste seasoning sauce comprises following raw materials in parts by weight: 280-300 of fermented soya bean sauce, 60-70 of mung bean paste, 15-20 of malt flour, 40-50 of pear meat, 10-15 of glutinous rice, 20-25 of pea, 4-5 of dandelion, 4-5 of flower of globeamaranth, 5-6 of mint, 4-5 of dried orange peel, 3-4 of lotus flower, 5-6 of capsella bursa-pastoris seed, 4-5 of cactus, 2-3 of dyers woad leaf, 10-15 of food additives, 65-70 of white granulated sugar, 60-65 of yellow wine, 8-10 of white vinegar, 30-40 of sesame oil and a proper amount of water. The seasoning sauce comprises the mung bean paste, is fragrant and delicious, and has a certain fire purging function. The preparation technology is simple and environmental-friendly. Extract of the dandelion, the flower of globeamaranth, the mint, and the like is also added. The seasoning sauce has functions of beautifying, clearing away heat and purging fire, so that people are not liable to suffer from excessive internal heat when eating the instant noodles and the seasoning sauce is beneficial to human health.
Description
Technical field
The present invention relates generally to instant noodles sauce and preparation method thereof technical field, relates in particular to a kind of green bean paste instant noodles seasoning sauce.
Background technology
Just face be people in daily life, it is a kind of important non-staple food that replaces staple food, the fresh perfume (or spice) of its taste is good to eat, be loved by the people, mainly because of subsidiary sauce and powder in instant noodles, and existing instant noodles sauce, except mouthfeel is good, can be used as beyond seasoning for food on market, do not have very high nutritive value.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of preparation method of green bean paste instant noodles seasoning sauce.
The present invention is achieved by the following technical solutions: a kind of green bean paste instant noodles seasoning sauce, is comprised of following weight portion raw material: black bean sauce 280-300, green bean paste 60-70, malt flour 15-20, pears meat 40-50, glutinous rice 10-15, pea grain 20-25, dandelion 4-5, globe amaranth 4-5, peppermint 5-6, dried orange peel 4-5, lotus 3-4, shepherd's purse seed 5-6, cactus 4-5, folium isatidis 2-3, food additives 10-15, white granulated sugar 65-70, yellow rice wine 60-65, light-coloured vinegar 8-10, sesame oil 30-40, water are appropriate.
Food additives, are comprised of following weight portion raw material: wheat germ powder 8-10, carrot meal 20-30, cumin powder 8-10, powdered beef 8-10, pectin 5-6, green tea powder 5-6, celery powder 8-10, Chinese hawthorn seed powder 5-6, protein powder 8-10, bolete powder 8-10, star aniseed powder 4-5.
A preparation method for green bean paste flavouring of instant noodles, comprises the following steps:
(1) pears meat is cut into dices, together with glutinous rice, pea grain as for container in, pour yellow rice wine, light-coloured vinegar into, water proof cooks, and after filtration, gets pears meat, glutinous rice, pea grain standby;
(2) water extraction of dandelion, globe amaranth, peppermint, dried orange peel, lotus, shepherd's purse seed, cactus, folium isatidis doubly being measured with 5-10 is got, and extract spraying is dry, obtains traditional Chinese medicine powder;
(3) sesame oil is poured in pot, after heating, is poured into black bean sauce, urad tea, fully stir-fry, cooling after, add traditional Chinese medicine powder, food additives, white granulated sugar, pears meat, glutinous rice, pea grain, after mixing, packing.
Advantage of the present invention is: a kind of green bean paste instant noodles seasoning sauce of the present invention, contain green bean paste, delicate fragrance is good to eat, also have certain fiery effect of falling, the simple environmental protection of preparation technology, also adds the extract of dandelion, globe amaranth, peppermint etc., there is the effect of good beauty treatment, heat-clearing and fire-reducing, people are obtained simultaneously at instant face, be difficult for getting angry, and be of value to health.
The specific embodiment
A green bean paste instant noodles seasoning sauce, is comprised of following weight portion (Kg) raw material: black bean sauce 280, green bean paste 60, malt flour 15, pears meat 40, glutinous rice 10, pea grain 20, dandelion 4, globe amaranth 4, peppermint 5, dried orange peel 4, lotus 3, shepherd's purse seed 5, cactus 4, folium isatidis 2, food additives 10, white granulated sugar 65, yellow rice wine 60, light-coloured vinegar 8, sesame oil 30, water are appropriate.
Food additives, are comprised of following weight portion (Kg) raw material: wheat germ powder 8, carrot meal 20, cumin powder 8, powdered beef 8, pectin 5, green tea powder 5, celery powder 8, Chinese hawthorn seed powder 5, protein powder 8, bolete powder 8, star aniseed powder 4.
A preparation method for green bean paste flavouring of instant noodles, comprises the following steps:
(1) pears meat is cut into dices, together with glutinous rice, pea grain as for container in, pour yellow rice wine, light-coloured vinegar into, water proof cooks, and after filtration, gets pears meat, glutinous rice, pea grain standby;
(2) dandelion, globe amaranth, peppermint, dried orange peel, lotus, shepherd's purse seed, cactus, folium isatidis are got by the water extraction of 5 times of amounts, extract spraying is dry, obtain traditional Chinese medicine powder;
(3) sesame oil is poured in pot, after heating, is poured into black bean sauce, urad tea, fully stir-fry, cooling after, add traditional Chinese medicine powder, food additives, white granulated sugar, pears meat, glutinous rice, pea grain, after mixing, packing.
Claims (2)
1. a green bean paste instant noodles seasoning sauce, it is characterized in that, by following weight portion raw material, formed: black bean sauce 280-300, green bean paste 60-70, malt flour 15-20, pears meat 40-50, glutinous rice 10-15, pea grain 20-25, dandelion 4-5, globe amaranth 4-5, peppermint 5-6, dried orange peel 4-5, lotus 3-4, shepherd's purse seed 5-6, cactus 4-5, folium isatidis 2-3, food additives 10-15, white granulated sugar 65-70, yellow rice wine 60-65, light-coloured vinegar 8-10, sesame oil 30-40, water are appropriate;
Described food additives, are comprised of following weight portion raw material: wheat germ powder 8-10, carrot meal 20-30, cumin powder 8-10, powdered beef 8-10, pectin 5-6, green tea powder 5-6, celery powder 8-10, Chinese hawthorn seed powder 5-6, protein powder 8-10, bolete powder 8-10, star aniseed powder 4-5.
2. the preparation method of a kind of green bean paste flavouring of instant noodles as claimed in claim 1, is characterized in that, comprises the following steps:
(1) pears meat is cut into dices, together with glutinous rice, pea grain as for container in, pour yellow rice wine, light-coloured vinegar into, water proof cooks, and after filtration, gets pears meat, glutinous rice, pea grain standby;
(2) water extraction of dandelion, globe amaranth, peppermint, dried orange peel, lotus, shepherd's purse seed, cactus, folium isatidis doubly being measured with 5-10 is got, and extract spraying is dry, obtains traditional Chinese medicine powder;
(3) sesame oil is poured in pot, after heating, is poured into black bean sauce, urad tea, fully stir-fry, cooling after, add traditional Chinese medicine powder, food additives, white granulated sugar, pears meat, glutinous rice, pea grain, after mixing, packing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310640332.1A CN103652820A (en) | 2013-12-04 | 2013-12-04 | Mung bean paste seasoning sauce for instant noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310640332.1A CN103652820A (en) | 2013-12-04 | 2013-12-04 | Mung bean paste seasoning sauce for instant noodles |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652820A true CN103652820A (en) | 2014-03-26 |
Family
ID=50292539
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310640332.1A Pending CN103652820A (en) | 2013-12-04 | 2013-12-04 | Mung bean paste seasoning sauce for instant noodles |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652820A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757512A (en) * | 2015-04-24 | 2015-07-08 | 金香 | Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium |
| CN105559030A (en) * | 2016-03-01 | 2016-05-11 | 蒙庆 | Dandelion chili sauce and preparation method thereof |
| CN107232568A (en) * | 2017-05-10 | 2017-10-10 | 江苏新顺福食品有限公司 | A kind of preparation method of crisp noodles flavoring |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269158A (en) * | 1999-04-05 | 2000-10-11 | 李雪峰 | Instant noodles |
| CN101791109A (en) * | 2010-03-19 | 2010-08-04 | 宏发集团（中国）有限公司 | Novel instant noodle condiment sauce |
| CN102048122A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Fragrant spicy fermented blank bean paste and preparation method thereof |
| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN102845729A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN103300346A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Bean-dreg chili sauce and preparation method thereof |
-
2013
- 2013-12-04 CN CN201310640332.1A patent/CN103652820A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1269158A (en) * | 1999-04-05 | 2000-10-11 | 李雪峰 | Instant noodles |
| CN102048122A (en) * | 2009-11-03 | 2011-05-11 | 天津市兰氏调味品有限公司 | Fragrant spicy fermented blank bean paste and preparation method thereof |
| CN101791109A (en) * | 2010-03-19 | 2010-08-04 | 宏发集团（中国）有限公司 | Novel instant noodle condiment sauce |
| CN102246952A (en) * | 2011-04-06 | 2011-11-23 | 浙江正味食品有限公司 | Method for making chilli sauce containing fire-clearing factor |
| CN102845729A (en) * | 2012-09-11 | 2013-01-02 | 四川玖玖爱食品有限公司 | Brine sauce seasoning packet suitable for non-fried miscellaneous-grain instant noodles, and production method thereof |
| CN103300346A (en) * | 2013-06-17 | 2013-09-18 | 滁州市百年食品有限公司 | Bean-dreg chili sauce and preparation method thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757512A (en) * | 2015-04-24 | 2015-07-08 | 金香 | Nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium and preparation method of nutritional soybean sauce or nutritional natto sauce containing vanadium or selenium |
| CN105559030A (en) * | 2016-03-01 | 2016-05-11 | 蒙庆 | Dandelion chili sauce and preparation method thereof |
| CN107232568A (en) * | 2017-05-10 | 2017-10-10 | 江苏新顺福食品有限公司 | A kind of preparation method of crisp noodles flavoring |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103637152B (en) | Disposable health-care three-fresh-ingredient hotpot condiment and production method thereof | |
| CN103598514B (en) | A kind of pawpaw nutrient noodles | |
| CN103519142A (en) | Seaweed sesame paste | |
| CN103504338A (en) | Fried chicken | |
| CN103504367A (en) | Milk-flavor sliced squid | |
| CN104116094A (en) | Tomato soup and preparation method thereof | |
| CN103494242A (en) | Instant roasted rabbit meat | |
| CN103651701A (en) | Chocolate corn crisp cookie | |
| CN103689645A (en) | Needle mushroom and pork sausage | |
| CN103734778B (en) | A kind of ripe drunken chicken and preparation method thereof | |
| CN105249297A (en) | Puffing crisp chip for refreshing and preparation method thereof | |
| CN103652819A (en) | Chocolate seasoning sauce for instant noodles | |
| CN103652820A (en) | Mung bean paste seasoning sauce for instant noodles | |
| CN103651699A (en) | Collagen biscuit | |
| CN105747190A (en) | Preparation method of white gourd hot and spicy sauce | |
| CN105495392A (en) | Nourishing whole duck containing glutinous rice distiller's grains | |
| CN104799239A (en) | Seasoning for braised pork in brown sauce and preparation method of seasoning | |
| KR100920494B1 (en) | Manufacturing Method for Bokbunja Tea Using Berry and Leaf of Rubus coreanus Miquel | |
| CN103519206A (en) | Mint-flavored sauced duck tongues | |
| CN103750379B (en) | Dry pickled vegetable salty meat balls and preparation method thereof | |
| CN101088372A (en) | Canned instant noodles with minced meat | |
| CN103651715A (en) | Bamboo fungus Chinese chestnut biscuits | |
| CN103783523A (en) | Health-preserving radish and chicken porridge | |
| CN103504358B (en) | The instant hairtail of one main laver taste is crisp | |
| CN106579283A (en) | Pepper seasoner for cold noodles with sesame sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140326 |