CN103704730A - Quick-fried chili donkey meat sauce and preparation method thereof - Google Patents
Quick-fried chili donkey meat sauce and preparation method thereof Download PDFInfo
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- CN103704730A CN103704730A CN201310639204.5A CN201310639204A CN103704730A CN 103704730 A CN103704730 A CN 103704730A CN 201310639204 A CN201310639204 A CN 201310639204A CN 103704730 A CN103704730 A CN 103704730A
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- 241000283074 Equus asinus Species 0.000 title claims abstract description 46
- 235000013372 meat Nutrition 0.000 title claims abstract description 46
- 235000015067 sauces Nutrition 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 5
- 239000000843 powder Substances 0.000 claims abstract description 20
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000000662 Anethum graveolens Species 0.000 claims abstract description 9
- 244000179886 Moringa oleifera Species 0.000 claims abstract description 9
- 235000011347 Moringa oleifera Nutrition 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 240000007049 Juglans regia Species 0.000 claims abstract description 7
- 235000009496 Juglans regia Nutrition 0.000 claims abstract description 7
- 241000934915 Zygophyllum Species 0.000 claims abstract description 7
- 235000006170 Zygophyllum fabago Nutrition 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 7
- 235000013599 spices Nutrition 0.000 claims abstract description 7
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 7
- 239000008158 vegetable oil Substances 0.000 claims abstract description 7
- 235000020234 walnut Nutrition 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 239000011435 rock Substances 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 11
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 11
- 240000004160 Capsicum annuum Species 0.000 claims description 9
- 241000345998 Calamus manan Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 6
- 235000009508 confectionery Nutrition 0.000 claims description 6
- 235000008397 ginger Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- 239000002304 perfume Substances 0.000 claims description 6
- 235000012950 rattan cane Nutrition 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 abstract description 4
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 208000024891 symptom Diseases 0.000 abstract description 2
- 241001412304 Ixeris Species 0.000 abstract 1
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 235000008104 Prunus humilis Nutrition 0.000 abstract 1
- 241000057271 Prunus humilis Species 0.000 abstract 1
- 240000009056 Saccharum arundinaceum Species 0.000 abstract 1
- 230000009286 beneficial effect Effects 0.000 abstract 1
- 206010061428 decreased appetite Diseases 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000006180 nutrition needs Nutrition 0.000 abstract 1
- 235000019654 spicy taste Nutrition 0.000 abstract 1
- 235000019640 taste Nutrition 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 239000001828 Gelatine Substances 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 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
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a quick-fried chili donkey meat sauce and a preparation method thereof. The quick-fried chili donkey meat sauce is made of the following raw materials by weight part: 20-30 of donkey meat, 30-45 of dried chilies, 3-5 of Moringa seed powder, 5-8 of fresh dill leaves, 1-2 of dried walnut flowers, 1-3 of Prunus humilis leaves, 2-3 of radix puerariae, 2-3 of roots of woods greenstar, 2-3 of Ixeris denticulate, 1-2 of sweet cane, 1-2 of common beancaper roots, 5-8 of galangal, 1-2 of anise, 1-2 of cassia twigs, 2-3 of dried orange peel, 8-12 of rock sugar, 5-9 of salt, 4-8 of soy sauce, 0.4-1 of five spice powder, 5-8 of sanhua liquor, 3-6 of vegetable oil, and a proper amount of water. The quick-fried chili donkey meat sauce provided by the invention has a good taste and is easy to process. Moringa seeds and dill are added to regulate the spicy taste, and can simultaneously increase stomach invigorating and detoxifying effects and improve inappetence, dyspepsia and other symptoms. At the same time, beneficial Chinese medicinal components are added to strengthen the health care efficacy, while the nutritional needs are ensured, the health care effect of keeping fit can be achieved.
Description
Technical field
The present invention relates to a kind of food processing field, relate in particular to a kind of quick-fried green pepper donkey meat pulp and preparation method thereof.
Background technology
As the saying goes " day pliosaur meat, on the ground donkey meat ", the words is the good reputation to donkey meat, and donkey meat has the feature of " two high two low ": high protein, low fat; Homoamino acid, low cholesterol.Artery sclerosis, coronary heart disease, hypertension are had to good health-care effect.Also contain in addition the compositions such as animal glue, gelatine protein and calcium, good nutritional supplementation can be provided for the people of old man, children, weakling and aftercare.
Along with growth in the living standard, people are not only satisfied with edible fresh donkey meat to the demand of donkey meat, and the variation of the processing of donkey meat products more and more obtains people's concern, the invention provides a kind of quick-fried green pepper donkey meat pulp, 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 quick-fried green pepper donkey meat pulp and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
A quick-fried green pepper donkey meat pulp, by the raw material of following weight parts, made:
Donkey meat 20-30, chilli 30-45, moringa seeds powder 3-5, the fresh leaf 5-8 of dill, walnut are spent dry 1-2, leaf of GAIGUO 1-3, root of kudzu vine 2-3, forestry greenstar root 2-3, Herba Sonchi Oleracei 2-3, sweet rattan 1-2, common beancaper root 1-2, southern ginger 5-8, anistree 1-2, cassia twig 1-2, dried orange peel 2-3, rock sugar 8-12, salt 5-9, soy sauce 4-8, five-spice powder 0.4-1, three-flower wine 5-8, vegetable oil 3-6, suitable quantity of water;
The preparation method of described quick-fried green pepper donkey meat pulp, comprises the following steps:
(1), the removal of impurities of donkey meat is cleaned, put into light salt brine and soak 3-5 hour, pull out and drain section, be incorporated to pot with anise, cassia bark, dried orange peel one, add water and cover donkey meat 2-4 centimetre, boil continuation slow fire boiling 20-40 minute, pull donkey sliced meat out and drain, cut into donkey minced meat;
(2), spend dry, leaf of GAIGUO, the root of kudzu vine, forestry greenstar root, Herba Sonchi Oleracei, sweet rattan, common beancaper root to mix walnut, add 6-10 times of decocting and boil 2-3 hour, filter and remove residue, obtains decoction liquor;
(3), the fresh leaf of dill, southern ginger being cleaned respectively to oven dry pulverizes, be mixed into pot with moringa seeds powder and fry to going out perfume (or spice), add salt, soy sauce, five-spice powder, three-flower wine, donkey minced meat, decoction liquor to mix, standing 20-30 minute, within tumbling 2-3 minute, cut into again end, obtain the fragrant donkey minced meat of sauce;
(4), chilli removal of impurities clean is dried, grind to form 100-120 order powder, vegetable oil is entered to pot heat ripe, add chilli powder to decoct and fry out perfume (or spice), add the fragrant donkey minced meat of sauce and 2-3 water doubly, stir, infusion to solid-to-liquid ratio is 1:0.7-0.9, obtains.
Compared with prior art, advantage of the present invention is:
The quick-fried green pepper donkey of the present invention meat pulp mouthfeel is good, processing is simple, add moringa seeds, dill composition, when regulating fragrant peppery mouthfeel, increase stomach invigorating, toxin expelling must act on, improve the symptoms such as poor appetite, indigestion, increase Chinese medicine beneficiating ingredient simultaneously, strengthen health-care efficacy, when having guaranteed nutritional need, reach the health-care effect of body-building.
The specific embodiment
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A quick-fried green pepper donkey meat pulp, by the raw material of following weight (jin), made:
That donkey meat 30, chilli 30, moringa seeds powder 5, the fresh leaf 8 of dill, walnut are spent is dry 2, leaf of GAIGUO 3, the root of kudzu vine 3, forestry greenstar root 2, Herba Sonchi Oleracei 3, sweet rattan 1, common beancaper root 1, southern ginger 6, anistree 1, cassia twig 1, dried orange peel 2, rock sugar 10, salt 8, soy sauce 7, five-spice powder 0.6, three-flower wine 8, vegetable oil 6, suitable quantity of water;
The preparation method of described quick-fried green pepper donkey meat pulp, comprises the following steps:
(1), the removal of impurities of donkey meat is cleaned, put into light salt brine and soak 4 hours, pull out and drain section, be incorporated to pot with anise, cassia bark, dried orange peel one, add water and cover 3 centimetres of donkey meat, boil continuation slow fire boiling 30 minutes, pull donkey sliced meat out and drain, cut into donkey minced meat;
(2), spend dry, leaf of GAIGUO, the root of kudzu vine, forestry greenstar root, Herba Sonchi Oleracei, sweet rattan, common beancaper root to mix walnut, add 8 times of decoctings and boil 3 hours, filter and remove residue, obtains decoction liquor;
(3), the fresh leaf of dill, southern ginger being cleaned respectively to oven dry pulverizes, be mixed into pot with moringa seeds powder and fry to going out perfume (or spice), add salt, soy sauce, five-spice powder, three-flower wine, donkey minced meat, decoction liquor to mix, standing 20 minutes, tumbling cuts into end in 3 minutes again, obtains the fragrant donkey minced meat of sauce;
(4), chilli removal of impurities clean is dried, grind to form 120 order powder, vegetable oil is entered to pot heat ripe, add chilli powder to decoct and fry out perfume (or spice), add the water of the fragrant donkey minced meat of sauce and 2 times, stir, infusion to solid-to-liquid ratio is 1:0.8, obtains.
Claims (2)
1. a quick-fried green pepper donkey meat pulp, it is characterized in that being made by the raw material of following weight parts:
Donkey meat 20-30, chilli 30-45, moringa seeds powder 3-5, the fresh leaf 5-8 of dill, walnut are spent dry 1-2, leaf of GAIGUO 1-3, root of kudzu vine 2-3, forestry greenstar root 2-3, Herba Sonchi Oleracei 2-3, sweet rattan 1-2, common beancaper root 1-2, southern ginger 5-8, anistree 1-2, cassia twig 1-2, dried orange peel 2-3, rock sugar 8-12, salt 5-9, soy sauce 4-8, five-spice powder 0.4-1, three-flower wine 5-8, vegetable oil 3-6, suitable quantity of water.
2. a preparation method for quick-fried green pepper donkey meat pulp as claimed in claim 1, is characterized in that comprising the following steps:
(1), the removal of impurities of donkey meat is cleaned, put into light salt brine and soak 3-5 hour, pull out and drain section, be incorporated to pot with anise, cassia bark, dried orange peel one, add water and cover donkey meat 2-4 centimetre, boil continuation slow fire boiling 20-40 minute, pull donkey sliced meat out and drain, cut into donkey minced meat;
(2), spend dry, leaf of GAIGUO, the root of kudzu vine, forestry greenstar root, Herba Sonchi Oleracei, sweet rattan, common beancaper root to mix walnut, add 6-10 times of decocting and boil 2-3 hour, filter and remove residue, obtains decoction liquor;
(3), the fresh leaf of dill, southern ginger being cleaned respectively to oven dry pulverizes, be mixed into pot with moringa seeds powder and fry to going out perfume (or spice), add salt, soy sauce, five-spice powder, three-flower wine, donkey minced meat, decoction liquor to mix, standing 20-30 minute, within tumbling 2-3 minute, cut into again end, obtain the fragrant donkey minced meat of sauce;
(4), chilli removal of impurities clean is dried, grind to form 100-120 order powder, vegetable oil is entered to pot heat ripe, add chilli powder to decoct and fry out perfume (or spice), add the fragrant donkey minced meat of sauce and 2-3 water doubly, stir, infusion to solid-to-liquid ratio is 1:0.7-0.9, obtains.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310639204.5A CN103704730A (en) | 2013-12-04 | 2013-12-04 | Quick-fried chili donkey meat sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310639204.5A CN103704730A (en) | 2013-12-04 | 2013-12-04 | Quick-fried chili donkey meat sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103704730A true CN103704730A (en) | 2014-04-09 |
Family
ID=50398401
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310639204.5A Pending CN103704730A (en) | 2013-12-04 | 2013-12-04 | Quick-fried chili donkey meat sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103704730A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
| CN104905219A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | A shrimp roe and donkey meat instant noodle sauce package |
| 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103330187A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Beef paste capable of promoting growth and preparation method thereof |
| CN103340389A (en) * | 2013-06-15 | 2013-10-09 | 刘永 | Nostoc commune and ass meat sauce and processing method thereof |
| CN103355637A (en) * | 2013-07-20 | 2013-10-23 | 余芳 | Preparation method of mushroom donkey meat paste |
| CN103393088A (en) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | Meat particle soybean paste containing traditional Chinese medicine components |
-
2013
- 2013-12-04 CN CN201310639204.5A patent/CN103704730A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103340389A (en) * | 2013-06-15 | 2013-10-09 | 刘永 | Nostoc commune and ass meat sauce and processing method thereof |
| CN103330187A (en) * | 2013-06-17 | 2013-10-02 | 滁州市百年食品有限公司 | Beef paste capable of promoting growth and preparation method thereof |
| CN103355637A (en) * | 2013-07-20 | 2013-10-23 | 余芳 | Preparation method of mushroom donkey meat paste |
| CN103393088A (en) * | 2013-07-31 | 2013-11-20 | 徐州华虹食品有限公司 | Meat particle soybean paste containing traditional Chinese medicine components |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104286899A (en) * | 2014-10-22 | 2015-01-21 | 李奕新 | Canned selenium-rich beef and preparation method thereof |
| CN104905219A (en) * | 2015-05-14 | 2015-09-16 | 蚌埠市楠慧川味食品厂 | A shrimp roe and donkey meat instant noodle sauce package |
| 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 |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140409 |
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