CN103689535A - Mushroom beef sauce and preparation method thereof - Google Patents
Mushroom beef sauce and preparation method thereof Download PDFInfo
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- CN103689535A CN103689535A CN201310639358.4A CN201310639358A CN103689535A CN 103689535 A CN103689535 A CN 103689535A CN 201310639358 A CN201310639358 A CN 201310639358A CN 103689535 A CN103689535 A CN 103689535A
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- 235000015278 beef Nutrition 0.000 title claims abstract description 41
- 235000001674 Agaricus brunnescens Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 title abstract 7
- 239000000843 powder Substances 0.000 claims abstract description 15
- 238000010411 cooking Methods 0.000 claims abstract description 13
- 235000014101 wine Nutrition 0.000 claims abstract description 13
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 7
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 7
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 7
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 7
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 7
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 7
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 7
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 7
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 7
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 7
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 7
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 7
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000013557 nattō Nutrition 0.000 claims abstract description 7
- 239000004006 olive oil Substances 0.000 claims abstract description 7
- 235000008390 olive oil Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 4
- 244000194101 Ginkgo biloba Species 0.000 claims abstract 6
- 235000011201 Ginkgo Nutrition 0.000 claims description 15
- 235000008100 Ginkgo biloba Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 235000013372 meat Nutrition 0.000 claims description 12
- 239000002304 perfume Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 9
- 150000003839 salts Chemical class 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 240000006995 Abutilon theophrasti Species 0.000 claims description 6
- 241000218236 Cannabis Species 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 6
- 244000223082 Syzygium paniculatum Species 0.000 claims description 6
- 235000016641 Syzygium paniculatum Nutrition 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 210000004317 gizzard Anatomy 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 239000012528 membrane Substances 0.000 claims description 6
- 235000012149 noodles Nutrition 0.000 claims description 6
- 235000019991 rice wine Nutrition 0.000 claims description 6
- 244000286838 Eclipta prostrata Species 0.000 claims description 3
- 240000004371 Panax ginseng Species 0.000 claims description 3
- 235000002789 Panax ginseng Nutrition 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- 239000003814 drug Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000008434 ginseng Nutrition 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000000108 ultra-filtration Methods 0.000 claims description 3
- 244000147839 Zornia reticulata Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 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 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 230000002040 relaxant effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 241000218628 Ginkgo Species 0.000 description 10
- 241000522649 Zornia Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 231100000167 toxic agent Toxicity 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 230000001228 trophic effect Effects 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
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a mushroom beef sauce and a preparation method of the mushroom beef sauce. The mushroom beef sauce is prepared from the following raw materials in parts by weight: 90-100 parts of beef, 30-45 parts of mushroom, 10-15 parts of hawthorn, 5-8 parts of malt, 5-8 parts of kudzu vine root powder, 4-8 parts of gingko cooking wine, 10-15 parts of natto, 5-8 parts of dark soy sauce, 5-15 parts of common salt, 20-25 parts of chili powder, 8-16 parts of old ginger, 4-6 parts of chive powder and proper amount of olive oil. The mushroom beef sauce disclosed by the invention is rich in nutrition, unique in flavor, and mellow and delicious in taste, and the beef sauce integrates nutrition and functions of the beef and the mushroom and also is compatible with other functional components having functions of reducing pressure, relaxing bowels, detoxifying, expelling toxin and the like; and the mushroom beef sauce is coordinated in function, and capable of meeting people' demands on eating and nutrition.
Description
Technical field
The present invention relates to a kind of food processing field, relate in particular to a kind of mushroom beef paste and preparation method thereof.
Background technology
Beef is that people from the whole world likes the food of eating, one of meat product of Chinese's consumption, contain rich in protein, can improve body resistance against diseases, eat beef severe winter, having warm stomach effect, is help in severe winter good merchantable brand, also has the function of tonifying middle-Jiao and Qi, nourishing taste, strong muscles and bones, the breath wind that reduces phlegm, the saliva that quenches the thirst.
Along with growth in the living standard, people are not only satisfied with edible fresh beef to the demand of beef, and the variation of the processing of beef product more and more obtains people's concern, the invention provides a kind of mushroom beef paste, meet the demand in market.
Summary of the invention
It is not enough that the present invention has overcome prior art, and a kind of mushroom beef paste and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A mushroom beef paste, by the raw material of following weight parts, made:
Beef 90-100, mushroom 30-45, hawthorn 10-15, Fructus Hordei Germinatus 5-8, kudzu-vine root powder 5-8, ginkgo cooking wine 4-8, natto 10-15, dark soy sauce 5-8, salt 5-15, paprika 20-25, old ginger 8-16, chive powder 4-6, olive oil are appropriate,
Described ginkgo cooking wine is to be made by the raw material of following weight parts:
Ginkgo leaf 8～11, flower of Panax ginseng 1-2, the membrane of a chicken's gizzard 2-3, Divine Comedy 1-2, chingma abutilon seed 2-3, Zornia diphylla (Linn.) Pers 1-2, Eclipta prostrata 2-3, fructus cannabis 2-3, brush-cherry seed 2-3, yellow rice wine 150-180, suitable quantity of water;
The preparation method of described ginkgo cooking wine is: the membrane of a chicken's gizzard, fructus cannabis, brush-cherry seed, chingma abutilon seed are pulverized respectively, slow fire frying goes out perfume (or spice), add 5-15 times of decocting and boil 2-3 hour together with other residue Chinese medicine materials, filter and remove residue, obtain filtrate ultrafiltration concentration and obtain refined liquid, stir with yellow rice wine, obtain ginkgo cooking wine.
The preparation method of described mushroom beef paste, comprises the following steps:
(1), beef removal of impurities is cleaned, send into meat grinder and stir into meat gruel, to go seed hawthorn, Fructus Hordei Germinatus to dry, pulverize, mix with kudzu-vine root powder, enter pot slow fire and stir-fry to ripe perfume (or spice), even with the salt tumbling of the 3-5% of meat gruel and meat gruel weight again, enter cage and cook, oven dry is pulverized, and obtains powdered beef;
(2), mushroom is soaked in light salt brine to 1-2 hour, pull rear dehydration out and cut into end, mix with paprika, natto, the water that adds mixture 40-60% stirs, and enters cage and steams ripe perfume (or spice), obtains fragrant peppery mushroom noodle;
(3) olive oil of, getting the 20-25% of beef weight enters pot, slow fire adds heat to 80-85 ℃, the clean removal of impurities simple stage property of old ginger is mixed to add in oil cauldron with chive powder and decoct and fry perfume (or spice), add powdered beef, fragrant peppery mushroom noodle and other surplus stocks to stir, slow fire stir-fry is to glossy even, add pot interior material 0.5-2.5 water doubly to stir, slow fire is boiled in a covered pot over a slow fire to thick shape, obtains again.
Compared with prior art, advantage of the present invention is:
Mushroom beef paste of the present invention, nutritious, unique flavor, the mellow deliciousness of taste, when thering is beef, mushroom trophic function, go back compatibility other there is step-down, relax bowel, the functional component such as detoxication and toxicant eliminating function, orthofunction, has met eating and nutritional need of people.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A mushroom beef paste, by the raw material of following weight (jin), made:
Beef 90, mushroom 45, hawthorn 12, Fructus Hordei Germinatus 8, kudzu-vine root powder 6, ginkgo cooking wine 8, natto 12, dark soy sauce 6, salt 9, paprika 20, old ginger 14, chive powder 6, olive oil are appropriate,
Described ginkgo cooking wine is to be made by the raw material of following weight parts:
Ginkgo leaf 10, flower of Panax ginseng 2, the membrane of a chicken's gizzard 2, Divine Comedy 1, chingma abutilon seed 2, Zornia diphylla (Linn.) Pers 1, Eclipta prostrata 2, fructus cannabis 2, brush-cherry seed 2, yellow rice wine 180, suitable quantity of water;
The preparation method of described ginkgo cooking wine is: the membrane of a chicken's gizzard, fructus cannabis, brush-cherry seed, chingma abutilon seed are pulverized respectively, slow fire frying goes out perfume (or spice), adding 10 times of decoctings together with other residue Chinese medicine materials boils 3 hours, filter and remove residue, obtain filtrate ultrafiltration concentration and obtain refined liquid, stir with yellow rice wine, obtain ginkgo cooking wine.
The preparation method of described mushroom beef paste, comprises the following steps:
(1), beef removal of impurities is cleaned, send into meat grinder and stir into meat gruel, will go seed hawthorn, Fructus Hordei Germinatus to dry, pulverize, mix with kudzu-vine root powder, enter pot slow fire and stir-fry to ripe perfume (or spice), more even with 5% salt tumbling of meat gruel and meat gruel weight, enter cage and cook, oven dry is pulverized, and obtains powdered beef;
(2), mushroom is soaked in light salt brine 2 hours, pull rear dehydration out and cut into end, mix with paprika, natto, the water that adds mixture 50% stirs, and enters cage and steams ripe perfume (or spice), obtains fragrant peppery mushroom noodle;
(3) 22% the olive oil of, getting beef weight enters pot, slow fire adds heat to 85 ℃, the clean removal of impurities simple stage property of old ginger is mixed to add in oil cauldron with chive powder and decoct and fry perfume (or spice), add powdered beef, fragrant peppery mushroom noodle and other surplus stocks to stir, slow fire stir-fry is to glossy even, add the water of 2 times of pot interior materials to stir, slow fire is boiled in a covered pot over a slow fire to thick shape, obtains again.
Claims (2)
1. a mushroom beef paste, it is characterized in that being made by the raw material of following weight parts:
Beef 90-100, mushroom 30-45, hawthorn 10-15, Fructus Hordei Germinatus 5-8, kudzu-vine root powder 5-8, ginkgo cooking wine 4-8, natto 10-15, dark soy sauce 5-8, salt 5-15, paprika 20-25, old ginger 8-16, chive powder 4-6, olive oil are appropriate,
Described ginkgo cooking wine is to be made by the raw material of following weight parts:
Ginkgo leaf 8～11, flower of Panax ginseng 1-2, the membrane of a chicken's gizzard 2-3, Divine Comedy 1-2, chingma abutilon seed 2-3, Zornia diphylla (Linn.) Pers 1-2, Eclipta prostrata 2-3, fructus cannabis 2-3, brush-cherry seed 2-3, yellow rice wine 150-180, suitable quantity of water;
The preparation method of described ginkgo cooking wine is: the membrane of a chicken's gizzard, fructus cannabis, brush-cherry seed, chingma abutilon seed are pulverized respectively, slow fire frying goes out perfume (or spice), add 5-15 times of decocting and boil 2-3 hour together with other residue Chinese medicine materials, filter and remove residue, obtain filtrate ultrafiltration concentration and obtain refined liquid, stir with yellow rice wine, obtain ginkgo cooking wine.
2. a preparation method for mushroom beef paste as claimed in claim 1, is characterized in that comprising the following steps:
(1), beef removal of impurities is cleaned, send into meat grinder and stir into meat gruel, to go seed hawthorn, Fructus Hordei Germinatus to dry, pulverize, mix with kudzu-vine root powder, enter pot slow fire and stir-fry to ripe perfume (or spice), even with the salt tumbling of the 3-5% of meat gruel and meat gruel weight again, enter cage and cook, oven dry is pulverized, and obtains powdered beef;
(2), mushroom is soaked in light salt brine to 1-2 hour, pull rear dehydration out and cut into end, mix with paprika, natto, the water that adds mixture 40-60% stirs, and enters cage and steams ripe perfume (or spice), obtains fragrant peppery mushroom noodle;
(3) olive oil of, getting the 20-25% of beef weight enters pot, slow fire adds heat to 80-85 ℃, the clean removal of impurities simple stage property of old ginger is mixed to add in oil cauldron with chive powder and decoct and fry perfume (or spice), add powdered beef, fragrant peppery mushroom noodle and other surplus stocks to stir, slow fire stir-fry is to glossy even, add pot interior material 0.5-2.5 water doubly to stir, slow fire is boiled in a covered pot over a slow fire to thick shape, obtains again.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310639358.4A CN103689535B (en) | 2013-12-04 | 2013-12-04 | A kind of beef paste with mushroom and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310639358.4A CN103689535B (en) | 2013-12-04 | 2013-12-04 | A kind of beef paste with mushroom and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103689535A true CN103689535A (en) | 2014-04-02 |
| CN103689535B CN103689535B (en) | 2016-04-06 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310639358.4A Expired - Fee Related CN103689535B (en) | 2013-12-04 | 2013-12-04 | A kind of beef paste with mushroom and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103689535B (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011097A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof |
| CN105192650A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil minced beef chili sauce and production method thereof |
| CN106539064A (en) * | 2016-10-25 | 2017-03-29 | 蚌埠学院 | A kind of Radix Puerariae beef paste and preparation method thereof |
| CN106562392A (en) * | 2016-11-11 | 2017-04-19 | 安徽胜华农业发展有限公司 | Sour and sweet kudzu vine root sauce |
| CN107751954A (en) * | 2017-09-19 | 2018-03-06 | 安徽味仙食品有限公司 | A kind of balloonflower root beef paste and preparation method thereof |
| CN108450915A (en) * | 2018-04-11 | 2018-08-28 | 蚌埠学院 | A kind of production method of mushroom pueraria lobata beef paste |
| CN109717382A (en) * | 2019-03-13 | 2019-05-07 | 四川徽记食品股份有限公司 | A kind of natto mushroom sauce and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101095502A (en) * | 2007-06-23 | 2008-01-02 | 董福伟 | Beef sauce and the method of preparing the same |
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
| CN102845720A (en) * | 2012-09-07 | 2013-01-02 | 徐州苏欣酿造有限公司 | Mushroom beef sauce and preparation method thereof |
| CN103156153A (en) * | 2013-03-11 | 2013-06-19 | 安徽猛牛食品有限公司 | Spicy seasoning and preparation method thereof |
| CN103355640A (en) * | 2013-07-31 | 2013-10-23 | 江苏沃德铝业有限公司 | Preparation method for beef paste with mushroom |
-
2013
- 2013-12-04 CN CN201310639358.4A patent/CN103689535B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101095502A (en) * | 2007-06-23 | 2008-01-02 | 董福伟 | Beef sauce and the method of preparing the same |
| CN102613538A (en) * | 2012-04-19 | 2012-08-01 | 迁安市龙泉农产品开发有限公司 | Mushroom beef paste and preparation method thereof |
| CN102845720A (en) * | 2012-09-07 | 2013-01-02 | 徐州苏欣酿造有限公司 | Mushroom beef sauce and preparation method thereof |
| CN103156153A (en) * | 2013-03-11 | 2013-06-19 | 安徽猛牛食品有限公司 | Spicy seasoning and preparation method thereof |
| CN103355640A (en) * | 2013-07-31 | 2013-10-23 | 江苏沃德铝业有限公司 | Preparation method for beef paste with mushroom |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011097A (en) * | 2015-06-27 | 2015-11-04 | 马鞍山市黄池食品（集团）有限公司 | Sour and sweet green plum and milk powder fresh ginger sauce and preparation method thereof |
| CN105192650A (en) * | 2015-09-21 | 2015-12-30 | 贵州龙膳香坊食品有限公司 | Olive oil minced beef chili sauce and production method thereof |
| CN106539064A (en) * | 2016-10-25 | 2017-03-29 | 蚌埠学院 | A kind of Radix Puerariae beef paste and preparation method thereof |
| CN106562392A (en) * | 2016-11-11 | 2017-04-19 | 安徽胜华农业发展有限公司 | Sour and sweet kudzu vine root sauce |
| CN107751954A (en) * | 2017-09-19 | 2018-03-06 | 安徽味仙食品有限公司 | A kind of balloonflower root beef paste and preparation method thereof |
| CN108450915A (en) * | 2018-04-11 | 2018-08-28 | 蚌埠学院 | A kind of production method of mushroom pueraria lobata beef paste |
| CN109717382A (en) * | 2019-03-13 | 2019-05-07 | 四川徽记食品股份有限公司 | A kind of natto mushroom sauce and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103689535B (en) | 2016-04-06 |
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Granted publication date: 20160406 Termination date: 20181204 |