CN103734687A - 一种鸭肉辣酱及其制备方法 - Google Patents
一种鸭肉辣酱及其制备方法 Download PDFInfo
- Publication number
- CN103734687A CN103734687A CN201310745169.5A CN201310745169A CN103734687A CN 103734687 A CN103734687 A CN 103734687A CN 201310745169 A CN201310745169 A CN 201310745169A CN 103734687 A CN103734687 A CN 103734687A
- Authority
- CN
- China
- Prior art keywords
- chilli sauce
- duck
- duck meat
- thick chilli
- parts
- 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 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 6
- 235000006439 Lemna minor Nutrition 0.000 title abstract 9
- 235000013364 duck meat Nutrition 0.000 title abstract 9
- 240000004160 Capsicum annuum Species 0.000 title abstract 8
- 241000209501 Spirodela Species 0.000 title 1
- 239000000463 material Substances 0.000 claims abstract description 11
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 33
- 241000272525 Anas platyrhynchos Species 0.000 claims description 31
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 240000002234 Allium sativum Species 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 239000001771 mentha piperita Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 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 abstract description 6
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 abstract description 6
- 150000004671 saturated fatty acids Chemical class 0.000 abstract description 5
- 235000019197 fats Nutrition 0.000 abstract description 4
- 235000013373 food additive Nutrition 0.000 abstract description 4
- 239000002778 food additive Substances 0.000 abstract description 4
- 241000894006 Bacteria Species 0.000 abstract description 3
- 150000001720 carbohydrates Chemical class 0.000 abstract description 3
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000014655 lactic acid Nutrition 0.000 abstract description 3
- 239000004310 lactic acid Substances 0.000 abstract description 3
- 235000021281 monounsaturated fatty acids Nutrition 0.000 abstract description 3
- 235000020777 polyunsaturated fatty acids Nutrition 0.000 abstract description 3
- 208000024172 Cardiovascular disease Diseases 0.000 abstract description 2
- 208000026106 cerebrovascular disease Diseases 0.000 abstract description 2
- 230000002526 effect on cardiovascular system Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 239000004006 olive oil Substances 0.000 abstract description 2
- 235000008390 olive oil Nutrition 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 244000242291 Lemna paucicostata Species 0.000 abstract 8
- 238000000034 method Methods 0.000 abstract 3
- 230000009286 beneficial effect Effects 0.000 abstract 2
- 235000013305 food Nutrition 0.000 abstract 2
- 201000001320 Atherosclerosis Diseases 0.000 abstract 1
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 1
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 1
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 1
- 230000015572 biosynthetic process Effects 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005260 corrosion Methods 0.000 abstract 1
- 230000007797 corrosion Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 230000002265 prevention Effects 0.000 abstract 1
- 235000021003 saturated fats Nutrition 0.000 abstract 1
- 241000272522 Anas Species 0.000 description 3
- 244000246386 Mentha pulegium Species 0.000 description 3
- 235000016257 Mentha pulegium Nutrition 0.000 description 3
- 235000004357 Mentha x piperita Nutrition 0.000 description 3
- 235000001050 hortel pimenta Nutrition 0.000 description 3
- GHOKWGTUZJEAQD-ZETCQYMHSA-N (D)-(+)-Pantothenic acid Chemical compound OCC(C)(C)[C@@H](O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-ZETCQYMHSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 1
- 241000283074 Equus asinus Species 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 229910052799 carbon Inorganic materials 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 229940055726 pantothenic acid Drugs 0.000 description 1
- 235000019161 pantothenic acid Nutrition 0.000 description 1
- 239000011713 pantothenic acid Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 159000000000 sodium salts 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Acyclic And Carbocyclic Compounds In Medicinal Compositions (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
本发明提供一种采用天然无公害的鸭肉，辣椒，薄荷叶等食材；涉及辣酱制作技术，具体为一种安全无防腐剂的鸭肉辣酱制作方法。解决了鸭肉辣酱的食用安全及长期存放的问题，其包含经过清洗，凉干等工艺，在特殊的条件下，粉碎制成，不添加任何食品添加剂，利用食材本身密封自然产生对人体有益的乳酸菌，便于长期保存；鸭肉蛋白质含量很高，而脂肪、碳水化合物含量适中，鸭肉中的饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸的比例接近理想值，其化学成分近似橄榄油，有降低胆固醇的作用，对防治心脑血管疾病有益，对于担心摄入太多饱和脂肪酸会形成动脉粥样硬化的人群来说尤为适宜。
Description
技术领域
本发明涉及一种辣酱，具体地说是以辣椒、鸭肉、薄荷为原料制备的一种辣酱。
背景技术
现市场中销售的鸭肉辣酱基本没有，属于较为稀少的酱类产品，少数的鸭肉辣酱多使用各种食品添加剂，食品添加剂的使用对人的身体健康有着极大的危害，大量食用食品添加剂会造成各种疾病，而且，市面上的鸭肉辣酱，其本质上含有很少的鸭肉或是用其它肉类替代，过多食用对人体有害无益；而且市面上的鸭肉辣酱不含有对人身体有益的乳酸菌，过量食用对人体都有一定的伤害。
发明内容
本发明的目的是做安全卫生的鸭肉辣酱，而且含有对人体有益的乳酸菌。
本发明的技术方案是：一种鸭肉辣酱，该鸭肉辣酱按照重量比由以下成分构成，鸭肉100-200份，辣椒100-200份，大料5-10份，白酒10-40份，白糖10-50份，姜10-40份，大蒜20-40份，盐20-40份。
优选的是，还可以加入薄荷叶50-100份。
本发明还提供一种该鸭肉辣酱的制作方法：包含以下步骤：
1）按照配比秤取所需材料，清水冲洗2-3遍，随后在无尘的环境下自然晾干；
2）鸭肉煮熟晾透；
3）将各种材料混合并粉碎；
4）将粉碎后的材料搅拌均匀，在大锅中煮熟凉透，放到坛子中密封存放即可。
本发明所提供的鸭肉辣酱和常规辣酱相比，独特之处表现在：加入了对人体有益的鸭肉，鸭肉的营养价值很高，蛋白质含量比畜肉高得多。而鸭肉的脂肪、碳水化合物含量适中，鸭肉中的脂肪酸主要是不饱和脂肪酸和低碳饱和脂肪酸，含饱和脂肪酸量明显比猪肉、羊肉少。有研究表明，鸭肉中的脂肪不同于黄油或猪油，其饱和脂肪酸、单不饱和脂肪酸、多不饱和脂肪酸的比例接近理想值，其化学成分近似橄榄油，有降低胆固醇的作用，对防治心脑血管疾病有益，对于担心摄入太多饱和脂肪酸会形成动脉粥样硬化的人群来说尤为适宜；并加入了薄荷叶，不仅增加了辣椒酱特有的香气，而且很好的中和了驴肉的营养，便于人体的吸收。在本发明的鸭肉辣酱中，营养成分每100克含
总卡路里：254大卡，
脂肪总量：2.5克
多不饱和脂肪酸：
单不饱和脂肪酸：
胆固醇：25毫克
钠盐：1.605克
碳水化合物总量：62克
泛酸：1.13毫克
糖分：45.6毫克
蛋白质：30.6克
钙：16毫克
铁：6.8毫克
磷：122毫克
钾：191毫克
钠：69毫克
镁：14毫克
锌：1.33毫克
尼克酸：4.2毫克
具体实施方式
本发明第一具体实施例，一种鸭肉辣酱，该辣酱按照重量比由以下成分构成，鸭肉150份，辣椒150份，大料7份，白酒15份，白糖20份，姜30份，大蒜20份，盐20份。
本发明第二具体实施例，一种鸭肉辣酱，该辣酱按照重量比由以下成分构成，鸭肉200份，辣椒200份，大料10份，白酒20份，白糖40份，姜40份，大蒜40份，盐40份，薄荷叶100份。
本发明的第三具体实施例，一种鸭肉辣酱，该辣酱按照重量比由以下成分构成，鸭肉100份，辣椒100份，大料5份，白酒10份，白糖10份，姜10份，大蒜20份，盐20份，薄荷叶50份。
该鸭肉辣酱制造时，包含以下步骤：
1）按照配比秤取所需材料，清水冲洗2-3遍，随后在无尘的环境下自然晾干；
2）将鸭肉煮熟晾透；
3）将各种材料混合并粉碎；
4）将粉碎后的材料搅拌均匀，在大锅中煮熟凉透，放到坛子中密封存放即可。
Claims (3)
1.一种鸭肉辣酱，其特征在于：该鸭肉辣酱按照重量比由以下成分构成，鸭肉100-200份，辣椒100-200份，大料5-10份，白酒10-40份，白糖10-50份，姜10-40份，大蒜20-40份，盐20-40份。
2.如权利要求1所述的鸭肉辣酱，其特征在于：该辣酱中还加入薄荷叶50-100份。
3.如权利要求1所述的鸭肉辣酱的制备方法，其特征在于包含以下步骤：
1）按照配比秤取所需材料，清水冲洗2-3遍，随后在无尘的环境下自然晾干；
2）鸭肉煮熟晾透；
3）将各种材料混合并粉碎；
4）将粉碎后的材料搅拌均匀，在大锅中煮熟凉透，放到坛子中密封存放即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310745169.5A CN103734687A (zh) | 2013-12-30 | 2013-12-30 | 一种鸭肉辣酱及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310745169.5A CN103734687A (zh) | 2013-12-30 | 2013-12-30 | 一种鸭肉辣酱及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103734687A true CN103734687A (zh) | 2014-04-23 |
Family
ID=50491824
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310745169.5A Pending CN103734687A (zh) | 2013-12-30 | 2013-12-30 | 一种鸭肉辣酱及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103734687A (zh) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187570A (zh) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | 一种清热鸭肉冬瓜酱及其制备方法 |
| CN106509828A (zh) * | 2016-12-09 | 2017-03-22 | 界首市昌盛养殖专业合作社 | 一种发酵鸭肉酱 |
| CN107411034A (zh) * | 2017-05-09 | 2017-12-01 | 务川自治县菇佬源食品有限公司 | 羊肚菌辣酱及其制备工艺 |
| CN108685085A (zh) * | 2018-05-08 | 2018-10-23 | 袁海林 | 一种长白飞鸭肉辣酱及其制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352252A (zh) * | 2008-08-28 | 2009-01-28 | 高庆胜 | 一种家庭方便火锅料及其制备方法 |
| CN103099192A (zh) * | 2013-02-07 | 2013-05-15 | 贵州神奇投资有限公司 | 一种具有清热解毒作用的番茄辣酱及其制作方法 |
| CN103099189A (zh) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | 一种蘑菇风味酱及其制作工艺 |
| KR101282390B1 (ko) * | 2012-11-06 | 2013-07-04 | 신세경 | 고기류 김치 소스의 제조 방법 |
-
2013
- 2013-12-30 CN CN201310745169.5A patent/CN103734687A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101352252A (zh) * | 2008-08-28 | 2009-01-28 | 高庆胜 | 一种家庭方便火锅料及其制备方法 |
| KR101282390B1 (ko) * | 2012-11-06 | 2013-07-04 | 신세경 | 고기류 김치 소스의 제조 방법 |
| CN103099189A (zh) * | 2013-01-29 | 2013-05-15 | 承德曼曼食品有限公司 | 一种蘑菇风味酱及其制作工艺 |
| CN103099192A (zh) * | 2013-02-07 | 2013-05-15 | 贵州神奇投资有限公司 | 一种具有清热解毒作用的番茄辣酱及其制作方法 |
Non-Patent Citations (1)
| Title |
|---|
| 张芸，等: "香辣花生鸭丁酱的工艺研究", 《湖北农业科学》, vol. 50, no. 18, 30 September 2011 (2011-09-30), pages 3818 - 3820 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104187570A (zh) * | 2014-07-21 | 2014-12-10 | 马鞍山市黄池食品（集团）有限公司 | 一种清热鸭肉冬瓜酱及其制备方法 |
| CN104187570B (zh) * | 2014-07-21 | 2015-12-30 | 马鞍山市黄池食品（集团）有限公司 | 一种清热鸭肉冬瓜酱及其制备方法 |
| CN106509828A (zh) * | 2016-12-09 | 2017-03-22 | 界首市昌盛养殖专业合作社 | 一种发酵鸭肉酱 |
| CN107411034A (zh) * | 2017-05-09 | 2017-12-01 | 务川自治县菇佬源食品有限公司 | 羊肚菌辣酱及其制备工艺 |
| CN108685085A (zh) * | 2018-05-08 | 2018-10-23 | 袁海林 | 一种长白飞鸭肉辣酱及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102018263B (zh) | 一种用于保鲜的全天然精油组合物、制备方法及其使用方法 | |
| RU2008106852A (ru) | Фасованный концентрат для приготовления бульона, супа, соуса, подливы или для использования в качестве приправы, содержащий модифицированный крахмал | |
| CN106509032A (zh) | 一种辣条及其制备方法 | |
| CN103734687A (zh) | 一种鸭肉辣酱及其制备方法 | |
| CN104686995A (zh) | 蒜蓉辣酱 | |
| CN102948780A (zh) | 一种健康营养杜仲、金银花香肠及制备方法 | |
| CN104686992A (zh) | 蘑菇辣酱 | |
| CN104686993A (zh) | 鸡肉辣酱 | |
| KR100638470B1 (ko) | 기능성 과메기 및 그 제조방법 | |
| KR20130020708A (ko) | 아사이베리 함유 양념소스 및 이에 의해 양념 숙성된 고기 | |
| CN101218975A (zh) | 一种野生菌汤制作方法 | |
| CN103141814A (zh) | 一种小鱼辣椒酱及其制备方法 | |
| JP6267438B2 (ja) | 養殖魚用飼料及び養殖魚の飼育方法 | |
| KR20110130761A (ko) | 아사이베리 함유 양념소스 및 이에 의해 양념 숙성된 고기 | |
| CN104757304A (zh) | 一种宠物猫粮 | |
| CN104686999A (zh) | 牛肉辣酱 | |
| CN104687000A (zh) | 海参辣酱 | |
| CN104686994A (zh) | 鲍鱼辣酱 | |
| CN104687002A (zh) | 干贝辣酱 | |
| CN105054026A (zh) | 营养复合型夹心糕点馅料 | |
| CN104489637A (zh) | 一种香辣味的健脾胃牦牛肉炸酱及其加工方法 | |
| CN102406065B (zh) | 用淡水鱼脏油及菇菌副产物生产功能宠物饮品的方法 | |
| CN104686996A (zh) | 香菇辣酱 | |
| CN104686997A (zh) | 猪肉辣酱 | |
| CN104687003A (zh) | 羊肉辣酱 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140423 |