CN103859344B - A kind of Chinese style wheaten food flavoring and preparation method thereof - Google Patents
A kind of Chinese style wheaten food flavoring and preparation method thereof Download PDFInfo
- Publication number
- CN103859344B CN103859344B CN201410126036.4A CN201410126036A CN103859344B CN 103859344 B CN103859344 B CN 103859344B CN 201410126036 A CN201410126036 A CN 201410126036A CN 103859344 B CN103859344 B CN 103859344B
- Authority
- CN
- China
- Prior art keywords
- parts
- frying
- chinese
- tomato
- vacuum
- 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.)
- Active
Links
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
- A23L35/00—Food or foodstuffs not provided for in groups A23L5/00 – A23L33/00; Preparation or treatment thereof
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)
- Fodder In General (AREA)
Abstract
The present invention relates to field of food, it is a kind of Chinese style wheaten food flavoring, it is characterized in that, cooled by tomato fourth, catsup, moisture content, edible oil, edible salt, rock sugar, diced beef, diced chicken meat etc. be prepared from through the frying Titian of the extraction of end oil, major ingredient, the allotment of vacuum back-pressure, preheating, filling and sealing, three grades of gradients.The present invention adopts classification process for sterilizing, vacuum back-pressure allocating technology and three grades of gradient process for cooling, select the tomato meeting Chinese taste especially, beef, chicken is major ingredient, be aided with green onion, ginger, garlic, onion, caraway, Chinese prickly ash, anistree, capsicum, the auxiliary material that edible wet goods is popular loved by all, reasonably combined, product makes product expression for looking good, smell good and taste good by taking traditional stir-frying-technology processing section major ingredient, product is made to become nutritious, the flavoring of special taste, without the need to add any other auxiliary material open can add in wheaten food mix thoroughly edible, instant, meet the custom that Chinese like using edible oil frying food, ideally present the requirement of Chinese meal to color, smell and taste.
Description
Technical field
The present invention relates to field of food, specifically a kind of Chinese style wheaten food flavoring and preparation method thereof.
Background technology
China was the native place of noodle product, and according to Historical Data Data About, noodle product starts from the Eastern Han Dynasty, apart from the history of modern existing more than 1000 year.The noodles of China about have kind more than 400 according to statistics, and as famous noodles in a simple sauce, fried bean sauce, Chinese-style Spaghetti, Yi Fumian, Sichuan noodles, noodle served with thick gravy, noodles with minced pork and winter bamboo shoots, fried flour, plande noodles, hand-pulled noodles etc., processing method is different, comes in every shape, and taste is different.Which kind of noodle all has match with it seasoning matter and condiment, thus form and is rich in region feature, unique flavor. bright and colourful Chinese wheaten food.If have left condiment and seasoning matter, then noodles that are smooth, chewiness are also difficult to the appetite causing people, say nothing of and become delicious enjoyment.
On market, existing wheaten food class cooking major part is for convenience of the flavor pack in face, and taste is Western-style, as products such as pasta tartar sauces.It is single all to there is taste for the flavoring that Chinese broad masses' wheaten food custom designs in small part, and nutrition is single, edible inconvenient, also needs to add the wheaten food that other auxiliary materials a lot of can make delicious food, as thick soup treasured, five-spice powder etc.Chinese are accustomed in wheaten food containing edible oil, also to add vegetables, green onion, ginger, garlic, meat etc., the mode of cooking is adopted to be boiled by food, the products taste of such making is unique, fragrance is full, look good, smell good and taste good, meet Chinese eating habit especially, this series products is still in the blank stage in the market.Unstable product quality between the cooking mode of Chinese tradition exists batch, the shortcomings such as batch output is few, cannot realize large-scale production, and stir-frying-technology is complicated.According to investigation display: in the market still without any a possessed meet Chinese's eating habit element and can scale of mass production be realized above, stay-in-grade wheaten food class flavoring products, this does not meet, and modern pursues fast, nutrition, delicious wheaten food demand.
Summary of the invention
The present invention is directed to the problems referred to above that on market, existing flavoring exists, one is provided to look good, smell good and taste good, instant, open add in noodles instant, without the need to adding any other auxiliary material, the Chinese that meet of nutrition delicious food eat that cooking custom and production technology are simple, steady quality, the Chinese style wheaten food flavoring that can realize large-scale production and preparation method thereof.
A kind of Chinese style wheaten food flavoring, it is characterized in that, containing tomato fourth 16-24 part, catsup 20-30 part, water 15-25 part, edible oil 6-10 part, edible salt 3-9 part, rock sugar 2-6 part, citric acid 0.1-0.5 part, yeast extract 0.2-0.8 part, monosodium glutamate 6-10 part, I+G0.3-0.5 part, green onion 0.1-0.3 part, ginger 0.05-0.1 part, garlic 0.1-0.6 part, onion 0.2-0.7 part, caraway 1-4 part, Chinese prickly ash 0.1-0.5 part, anistree 0.02-0.06 part, capsicum 0.4-0.8 part, diced beef 3-9 part, diced chicken meat 5-12 part, be prepared from through conventional method or the specific preparation method of the present invention.
The concentrated tomato paste of described catsup to be BRIX reading be 28%-30%, tomato crushing process comprises cold fragmentation and heat is broken, the concentrated tomato paste that preferred cold crushing process is produced; Described tomato fourth is the tomato fourth that fresh tomato dicer is cut into, and does not add any other material; Described green onion, ginger, garlic, onion, caraway, capsicum are the fresh vegetables bought in market and dice into about 3mm through cleaning and make, and capsicum variety is preferably red fragrant flower capsicum; Described yeast extract is chosen as Angel flavor type yeast extract; Described Chinese prickly ash, anise are for buying conventional flavoring in market; Described diced beef, diced chicken meat be the fresh meat bought dice or chilled meat thaw after dice and make.
Further, the preferred content of each formula is: be prepared from by tomato fourth 19 parts, catsup 24 parts, 20 parts, water, edible oil 8 parts, edible salt 5 parts, 4.6 parts, rock sugar, citric acid 0.4 part, yeast extract 0.46 part, monosodium glutamate 7 parts, I+G0.35 part, green onion 0.25 part, ginger 0.08 part, garlic 0.4 part, onion 0.4 part, 2 parts, caraway, 0.3 part, Chinese prickly ash, anise 0.03 part, 0.5 part, capsicum, diced beef 6 parts, diced chicken meat 8 parts.
A preparation method for Chinese style wheaten food flavoring, is characterized in that, process is following steps:
One, the extraction of end oil: with edible oil, green onion, ginger, garlic, onion, caraway, Chinese prickly ash, anise, capsicum are carried out the slaking adding extraction heat and oil in Full-automatic circulation electric heating fryer, Oil-temperature control is 180-220 degree, extraction time is 5-10 minute, gets end oil for subsequent use after extraction.
Two, the frying Titian of major ingredient: add end oil that step one extracted in electric heating frying pot, tomato fourth, diced beef, diced chicken meat, rock sugar carry out frying Titian, constantly stir in frying process, control temperature is 180-240 degree frying 10-15 minute.
Three, vacuum back-pressure allotment: add major ingredient, catsup, water, edible salt, citric acid, yeast extract, monosodium glutamate, I+G, tomato fourth that in step 2, frying is good in vacuum preparing boiler, open agitating device, open vavuum pump, heating is started when vacuum is 0.06-0.08MPa in pot, be heated to 50-60 degree Celsius, heat time is 5-10 minute, and in order mirror mouth observation preparing boiler, material seethes with excitement be vacuum allotment terminal completely; Open step-down button, pot inner pressure to be deployed is opened supercharging button and is carried out back-pressure allotment after reverting to normal atmosphere (An), pressure starts timing after rising to 0.16-0.20MPa, the allotment time is 5-9 minute, back-pressure opens vavuum pump after having allocated again, keeps within 5-10 minute, completing vacuum back-pressure allotment operation when in pot, vacuum is 0.06-0.08MPa.
Four, preheating: deployed material is heated to 89-93 degree Celsius through front sterilization duct.
Five, filling and sealing: the material after sterilization is delivered to filling and sealing system by utilidor and carries out filling and sealing, when requiring filling and sealing, temperature of charge is not less than 85 degrees Celsius.
Six, three grades of gradient coolings: by product good for filling and sealing successively through 60-70 degree Celsius of cooling water, 40-50 degree Celsius cooling water, 15-20 degree Celsius water quench, product is cooled to less than 25 degrees Celsius through three grades of gradient cooling systems and namely forms the present invention.
Beneficial effect of the present invention:
1, select the tomato meeting Chinese taste especially, beef, chicken is major ingredient, be aided with green onion, ginger, garlic, onion, caraway, Chinese prickly ash, anistree, capsicum, the auxiliary material that edible wet goods is popular loved by all, reasonably combined, product makes product expression for looking good, smell good and taste good by taking traditional stir-frying-technology processing section major ingredient, product is made to become nutritious, the flavoring of special taste, without the need to add any other auxiliary material open can add in wheaten food mix thoroughly edible, instant, meet the custom that Chinese like using edible oil frying food, ideally present the requirement of Chinese meal to color, smell and taste, fill up the market vacancy, there is the wide market space.
2, production technology of the present invention combines the technique of traditional cooking technique and modern large-scale production flavoring effectively, propose frying Titian-vacuum back-pressure allotment-preheating-filling and sealing-three grades gradient process for cooling of the extraction-major ingredient of end oil first, achieve product large-scale production, solve the quality instability that tradition small-scale frying flavoring brings, complex manufacturing, can not the problem of large-scale production, achieve the combination of Chinese tradition cooking culture and modern production process, achieve the standardization suitability for industrialized production of Chinese meal, this technique is not only applicable to the production of product of the present invention, and be applicable to the production of most of Chinese style flavoring, there is wide market application foreground.
3, the present invention adopts classification process for sterilizing first.Existing process for sterilizing is single sterilization method, tradition adopts high temperature high pressure sterilizing technique containing meat flavoring major part, small part product adopts radiation sterilizing technique, tradition slant acidity product such as catsup etc. adopts normal pressure and temperature process for sterilizing, 2 kinds of process for sterilizing organically combine by the present invention, adopt classification process for sterilizing, the major ingredient beef of high-temperature sterilization will be needed, chicken etc. carry out high-temperature sterilization in frying Titian process, batching without the need to high temperature sterilization is adopted traditional can flavoring series products normal temperature process for sterilizing at preheating procedure, the classification process for sterilizing that the present invention adopts is the combination to traditional handicraft, also be to the succession of traditional handicraft and develop, especially to the challenge of existing process for sterilizing, classification process for sterilizing is not only applicable to the present invention, and be applicable to flavoring and the tin product of most of meat and greengrocery combination, widen the standardization channel of Chinese meal, too increase the kind of Chinese meal, the Chinese style that more polychrome fragrance is various cooking can be provided for Chinese consumers in general.
4, the present invention adopts vacuum back-pressure allocating technology, vacuum back-pressure allocating technology is adopted to have following outstanding advantages: degassing performance, de-bubble performance that (1) is good, at vacuum back-pressure allocation process, material has been completed the process of degassed de-bubble by vacuum, high pressure, vacuum three allocation processes while stirring allotment, accelerate the speed of allotment operation, decrease degassed production process, reduce labour intensity.(2) product has unique composite flavor, and product special flavour third dimension is strong, and mouthfeel is not separated, and local flavor is thick and heavy and full.Its principle be by first time Vacuum Concentration Titian process, high pressure mixes dispose procedure, the concentrated Titian process implementation of vacuum second time further, contrast traditional simply mixing of various component being carried out and be the dispensing mode of finished product, vacuum back-pressure allocating technology achieves the process of the mouthfeel of product and local flavor being carried out recombinating by 3 steps, greatly widen the scope that supplementary material is chosen, also improve mouthfeel and the local flavor of product significantly, have broad application prospects.
5, the present invention adopts three grades of gradient process for cooling, three grades of gradient process for cooling are adopted to have following advantage: (1) decreases rear sterilization process, because product center temperature can be cooled to less than 25 degrees Celsius by three grades of gradient process for cooling at short notice, the time that product is stopped in the bread worm section of 30-37 degree Celsius of this bacterium the best shortens greatly, also can ensure that the microbiological indicator of product is qualified even if decrease rear sterilization process thus ensure that product has the stable shelf-life.(2) adopt three grades of gradient process for cooling can nutritional labeling to greatest extent in retained product, hydrophily and active material, and improve the dispersive property of product, avoid product suddenly to enter by hot environment the nutritional labeling that low temperature environment brings and decompose, the generation of hydrophily and the phenomenon such as active material and other component separation, through studying and experimental results demonstrate, adopt three grades of gradient process for cooling that product can be avoided suddenly to enter low temperature environment by hot environment acutely to expand with heat and contract with cold brought moisture and the drawback of other separating substances, ensure that products taste solid is full.(3) adopt three grades of gradient process for cooling that product moment can be avoided to enter by hot environment the packaging material Quality Down problem that low temperature environment brings, and then avoid the product quality accident therefore brought.For composite soft packaging product, employing three grades of gradient process for cooling avoid product moment and enter by hot environment composite soft packaging surface PE layer that low temperature environment brings and internal layer pet layer is aging and the generation of the problem such as composite bed separation; For glass bottle product, adopt three grades of gradient process for cooling to avoid product moment and enter by hot environment the vial Crushing Problem that low temperature environment brings, reduce production cost, decrease work workload.
Detailed description of the invention
Manufacturing process of the present invention is set forth below in conjunction with concrete embodiment.
Embodiment 1:
In the present embodiment, the deal of each component is: tomato fourth 24 parts, catsup 20 parts, 18 parts, water, edible oil 10 parts, edible salt 5.5 parts, 3.6 parts, rock sugar, citric acid 0.35 part, yeast extract 0.7 part, monosodium glutamate 6 parts, I+G0.3 part, green onion 0.2 part, ginger 0.07 part, garlic 0.4 part, onion 0.6 part, 4 parts, caraway, 0.35 part, Chinese prickly ash, anise 0.05 part, 0.6 part, capsicum, diced beef 4 parts, diced chicken meat 10 parts.
Process is following steps:
One, the extraction of end oil: with edible oil 8 parts, green onion 0.2 part, ginger 0.07 part, garlic 0.4 part, onion 0.6 part, 4 parts, caraway, 0.35 part, Chinese prickly ash, anise 0.05 part, 0.6 part, capsicum are carried out the slaking adding extraction heat and oil in Full-automatic circulation electric heating fryer, Oil-temperature control is 180-220 degree, extraction time is 5-10 minute, gets end oil for subsequent use after extraction.
Two, the frying Titian of major ingredient: add end oil that step one extracted in electric heating frying pot, tomato fourth 10 parts, diced beef 4 parts, diced chicken meat 10 parts, 3.6 parts, rock sugar carry out frying Titian, constantly stir in frying process, control temperature is 180-240 degree frying 10-15 minute.
Three, vacuum back-pressure allotment: add major ingredient that in step 2, frying is good, catsup 20 parts, 18 parts, water, edible salt 5.5 parts, citric acid 0.35 part, yeast extract 0.7 part, monosodium glutamate 6 parts, I+G0.3 part, tomato fourth 14 parts in vacuum preparing boiler, open agitating device, open vavuum pump, heating is started when vacuum is 0.06-0.08MPa in pot, be heated to 50-60 degree Celsius, heat time is 5-10 minute, and in order mirror mouth observation preparing boiler, material seethes with excitement be vacuum allotment terminal completely; Open step-down button, pot inner pressure to be deployed is opened supercharging button and is carried out back-pressure allotment after reverting to normal atmosphere (An), pressure starts timing after rising to 0.16-0.20MPa, the allotment time is 5-9 minute, back-pressure opens vavuum pump after having allocated again, keeps within 5 minutes, completing vacuum back-pressure allotment operation when in pot, vacuum is 0.06-0.08MPa.
Four, preheating: deployed material is heated to 89-93 degree Celsius through front sterilization duct.
Five, filling and sealing: the material after sterilization is delivered to filling and sealing system by utilidor and carries out filling and sealing, when requiring filling and sealing, temperature of charge is not less than 85 degrees Celsius.
Six, three grades of gradient coolings: by product good for filling and sealing successively through 60-70 degree Celsius of cooling water, 40-50 degree Celsius cooling water, 15-20 degree Celsius water quench, product is cooled to less than 25 degrees Celsius through three grades of gradient cooling systems and is Chinese style wheaten food flavoring.
Embodiment 2:
In the present embodiment, the deal of each component is: tomato fourth 16 parts, catsup 30 parts, 25 parts, water, edible oil 6 parts, edible salt 7.5 parts, 5.5 parts, rock sugar, citric acid 0.4 part, yeast extract 0.6 part, monosodium glutamate 8 parts, I+G0.4 part, green onion 0.3 part, ginger 0.1 part, garlic 0.5 part, onion 0.4 part, 2 parts, caraway, 0.1 part, Chinese prickly ash, anise 0.02 part, 0.4 part, capsicum, diced beef 4 parts, diced chicken meat 5 parts.
Process is following steps:
One, the extraction of end oil: with edible oil 8 parts, green onion 0.3 part, ginger 0.1 part, garlic 0.5 part, onion 0.4 part, 2 parts, caraway, 0.1 part, Chinese prickly ash, anise 0.02 part, 0.4 part, capsicum are carried out the slaking adding extraction heat and oil in Full-automatic circulation electric heating fryer, Oil-temperature control is 180-220 degree, extraction time is 5-10 minute, gets end oil for subsequent use after extraction.
Two, the frying Titian of major ingredient: add end oil that step one extracted in electric heating frying pot, tomato fourth 8 parts, diced beef 4 parts, diced chicken meat 5 parts, 5.5 parts, rock sugar carry out frying Titian, constantly stir in frying process, control temperature is 180-240 degree frying 10-15 minute.
Three, vacuum back-pressure allotment: add major ingredient that in step 2, frying is good, catsup 30 parts, 25 parts, water, edible salt 7.5 parts, citric acid 0.4 part, yeast extract 0.6 part, monosodium glutamate 8 parts, I+G0.4 part, tomato fourth 8 parts in vacuum preparing boiler, open agitating device, open vavuum pump, heating is started when vacuum is 0.06-0.08MPa in pot, be heated to 50-60 degree Celsius, heat time is 5-10 minute, and in order mirror mouth observation preparing boiler, material seethes with excitement be vacuum allotment terminal completely; Open step-down button, pot inner pressure to be deployed is opened supercharging button and is carried out back-pressure allotment after reverting to normal atmosphere (An), pressure starts timing after rising to 0.16-0.20MPa, the allotment time is 5-9 minute, back-pressure opens vavuum pump after having allocated again, keeps within 5 minutes, completing vacuum back-pressure allotment operation when in pot, vacuum is 0.06-0.08MPa.
Four, preheating: deployed material is heated to 89-93 degree Celsius through front sterilization duct.
Five, filling and sealing: the material after sterilization is delivered to filling and sealing system by utilidor and carries out filling and sealing, when requiring filling and sealing, temperature of charge is not less than 85 degrees Celsius.
Three grades of gradient coolings: by product good for filling and sealing successively through 60-70 degree Celsius of cooling water, 40-50 degree Celsius cooling water, 15-20 degree Celsius water quench, product is cooled to less than 25 degrees Celsius through three grades of gradient cooling systems and is Chinese style wheaten food flavoring.
Embodiment 3:
In the present embodiment, the deal of each component is: tomato fourth 20 parts, catsup 22 parts, 15 parts, water, edible oil 10 parts, edible salt 9 parts, 6 parts, rock sugar, citric acid 0.5 part, yeast extract 0.5 part, monosodium glutamate 10 parts, I+G0.5 part, green onion 0.1 part, ginger 0.05 part, garlic 0.2 part, onion 0.6 part, 3 parts, caraway, 0.35 part, Chinese prickly ash, anise 0.05 part, 0.8 part, capsicum, diced beef 4 parts, diced chicken meat 12 parts.
The technique of embodiment 1 is adopted to process.
The Chinese style wheaten food flavoring that the present invention produces uses when aiming at family and each large restaurant making wheaten food, and using method is: when making plande noodles etc. have noodle soup to eat, directly add this product 40-60 gram, add noodle soup and face, mix i.e. edible thoroughly in bowl; When making noodles served with soy sauce, sesame butter, etc. etc. are eaten without noodle soup, in bowl, add this product 30-50 gram, adding wheaten food mixes i.e. edible thoroughly; This product addition can increase and decrease with individual taste.
That more than records is only the preferred embodiments of the present invention, certainly can not limit the interest field of the present invention with this, therefore according to the equivalent variations that the claims in the present invention are done, still belong to the scope that the present invention is contained.
Claims (3)
1. a preparation method for Chinese style wheaten food flavoring, is characterized in that, process is following steps:
One, the extraction of end oil: with edible oil 6-10 part in Full-automatic circulation electric heating fryer, green onion 0.1-0.3 part, ginger 0.05-0.1 part, garlic 0.1-0.6 part, onion 0.2-0.7 part, caraway 1-4 part, Chinese prickly ash 0.1-0.5 part, anistree 0.02-0.06 part, capsicum 0.4-0.8 part are carried out the slaking adding extraction heat and oil, Oil-temperature control is 180-220 degree, extraction time is 5-10 minute, gets end oil for subsequent use after extraction;
Two, the frying Titian of major ingredient: add end oil that step one extracted in electric heating frying pot, tomato fourth 16-24 part, diced beef 3-9 part, diced chicken meat 5-12 part, rock sugar 2-6 part carries out frying Titian, constantly stir in frying process, control temperature is 180-240 degree frying 10-15 minute;
Three, vacuum back-pressure allotment: add major ingredient that in step 2, frying is good, catsup 20-30 part, water 15-25 part, edible salt 3-9 part, citric acid 0.1-0.5 part, yeast extract 0.2-0.8 part, monosodium glutamate 6-10 part, I+G0.3-0.5 part in vacuum preparing boiler, open agitating device, open vavuum pump, heating is started when vacuum is 0.06-0.08MPa in pot, be heated to 50-60 degree Celsius, heat time is 5-10 minute, and in order mirror mouth observation preparing boiler, material seethes with excitement be vacuum allotment terminal completely; Open step-down button, pot inner pressure to be deployed is opened supercharging button and is carried out back-pressure allotment after reverting to normal atmosphere (An), pressure starts timing after rising to 0.16-0.20MPa, the allotment time is 5-9 minute, back-pressure opens vavuum pump after having allocated again, keeps within 5 minutes, completing vacuum back-pressure allotment operation when in pot, vacuum is 0.06-0.08MPa;
Four, preheating: deployed material is heated to 89-93 degree Celsius through front sterilization duct;
Five, filling and sealing: the material after sterilization is delivered to filling and sealing system by utilidor and carries out filling and sealing, when requiring filling and sealing, temperature of charge is not less than 85 degrees Celsius;
Six, three grades of gradient coolings: by product good for filling and sealing successively through 60-70 degree Celsius of cooling water, 40-50 degree Celsius cooling water, 15-20 degree Celsius water quench, product is cooled to less than 25 degrees Celsius through three grades of gradient cooling systems.
2. the preparation method of Chinese style wheaten food flavoring as claimed in claim 1, it is characterized in that, each constituent content is: tomato fourth 19 parts, catsup 24 parts, 20 parts, water, edible oil 8 parts, edible salt 5 parts, 4.6 parts, rock sugar, citric acid 0.4 part, yeast extract 0.46 part, monosodium glutamate 7 parts, I+G0.35 part, green onion 0.25 part, ginger 0.08 part, garlic 0.4 part, onion 0.4 part, 2 parts, caraway, 0.3 part, Chinese prickly ash, anise 0.03 part, 0.5 part, capsicum, diced beef 6 parts, diced chicken meat 8 parts.
3. the preparation method of Chinese style wheaten food flavoring as claimed in claim 1 or 2, is characterized in that, the concentrated tomato paste of described catsup to be BRIX reading be 28%-30%; Described tomato fourth is the tomato fourth that fresh tomato dicer is cut into, and does not add any other material; Described green onion, ginger, garlic, onion, caraway, capsicum are the fresh vegetables bought in market and make through cleaning to dice, and capsicum is red fragrant flower capsicum; Described yeast extract is Angel flavor type yeast extract; Described Chinese prickly ash, anise are for buying conventional flavoring in market; Described diced beef, diced chicken meat are dice after the chilled meat bought thaws to make.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126036.4A CN103859344B (en) | 2014-03-31 | 2014-03-31 | A kind of Chinese style wheaten food flavoring and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126036.4A CN103859344B (en) | 2014-03-31 | 2014-03-31 | A kind of Chinese style wheaten food flavoring and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103859344A CN103859344A (en) | 2014-06-18 |
| CN103859344B true CN103859344B (en) | 2015-09-09 |
Family
ID=50898803
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410126036.4A Active CN103859344B (en) | 2014-03-31 | 2014-03-31 | A kind of Chinese style wheaten food flavoring and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103859344B (en) |
Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509633A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of frozen noodles served with tomato juice and minced chicken meat |
| CN106174417A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of rice fruit jelly paste and preparation method thereof |
| CN106174418A (en) * | 2016-07-22 | 2016-12-07 | 秭归帝元食品罐头股份有限公司 | A kind of meat pulp braised in soy sauce and preparation method thereof |
| CN106213410A (en) * | 2016-07-22 | 2016-12-14 | 秭归帝元食品罐头股份有限公司 | A kind of Semen Armeniacae Amarum sauce and preparation method thereof |
| CN106562387A (en) * | 2016-10-20 | 2017-04-19 | 北京元鲜记食品科技有限公司 | Mushroom sauce and preparation method thereof |
Family Cites Families (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR100880817B1 (en) * | 2006-07-31 | 2009-01-30 | 대구한의대학교산학협력단 | The hot sauce containing medicinal herbs |
| CN101569392B (en) * | 2008-04-29 | 2012-07-04 | 安琪酵母股份有限公司 | Yeast extract with chicken flavor and production method thereof |
| KR101254635B1 (en) * | 2011-06-10 | 2013-04-15 | 경희대학교 산학협력단 | Manufacturing method of brown sauce |
| CN103126011B (en) * | 2013-03-22 | 2014-05-21 | 甄昀东 | Health-care nutrient noodle soup bases and preparation method thereof |
| CN103202453A (en) * | 2013-04-27 | 2013-07-17 | 普罗旺斯食品（天津）有限公司 | Composite tomato seasoning with fruit feel and preparation method thereof |
| CN203340954U (en) * | 2013-07-12 | 2013-12-18 | 江苏省农业科学院 | Vacuum and pressurization dual-purpose pickling device |
| CN103564534B (en) * | 2013-11-21 | 2015-05-13 | 天津市奇果科技有限公司 | Method for continuously and rapidly producing reformed egg through vacuum pressure reduction and back pressure interaction method and pickling system |
-
2014
- 2014-03-31 CN CN201410126036.4A patent/CN103859344B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103859344A (en) | 2014-06-18 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102258188B (en) | Tartar sauce for beef with brown sauce and preparation method thereof | |
| KR100972885B1 (en) | Manufacturing method of soy sauce and that soy sauce | |
| CN103859344B (en) | A kind of Chinese style wheaten food flavoring and preparation method thereof | |
| CN103355630A (en) | Dreg-free beef tallow chafing dish bottom flavoring and preparation method | |
| CN104116094A (en) | Tomato soup and preparation method thereof | |
| CN105309939A (en) | Dried pork slices with sweet-osmanthus flavor and preparation method thereof | |
| CN103404605A (en) | Five-spice dried bean curd flavoring processing process | |
| CN105285900A (en) | High fresh flavor oyster sauce and production method thereof | |
| CN103461448B (en) | Custard matcha snowy moon cake and preparing method of custard matcha snowy moon cake | |
| CN104207100A (en) | Tomato noodle sauce and preparation method thereof | |
| CN101756136A (en) | Method for preparing yam cakes | |
| CN102578603A (en) | Production process for beef hot pepper | |
| CN105266108A (en) | Cream mushroom soup base package | |
| CN103211207B (en) | Formula of complex flavored steamed bun sauce and making method of complex flavored steamed bun sauce | |
| CN102150811A (en) | Yeast seasoning and manufacturing method thereof | |
| CN104719393A (en) | Moon cakes with carrots and Chinese chestnuts and method for making moon cakes | |
| CN103907902A (en) | Mayonnaise and preparation method thereof | |
| CN114098038A (en) | Lump-shaped aged brine complete material | |
| CN102524758A (en) | Pleurotus ostreatus edible mushroom food and producing method thereof | |
| CN106259765A (en) | A kind of Carnis Gallus domesticus crisp short cakes with sesame and preparation method thereof | |
| CN105231396A (en) | Fruit and vegetable flavor hotpot base flavouring and preparing method thereof | |
| CN105962306A (en) | Black pepper fruit sauce and preparation method thereof | |
| CN106858351A (en) | A kind of fermented soya bean and its manufacture craft | |
| CN104982912A (en) | Soybean-paste fresh-pepper seasoner and preparation method thereof | |
| CN105410832A (en) | Fragrant and spicy hot pot dipping sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C53 | Correction of patent for invention or patent application | ||
| CB02 | Change of applicant information |
Address after: 102446 Fangshan edible fungus garden in Xing County, Fangshan District, Beijing Province Applicant after: BEIJING YUANXIANJI FOOD SCIENCE & TECHNOLOGY CO., LTD. Address before: 102446 Beijing city Fangshan District Township village 200 meters west of the small village Applicant before: BEIJING YUANXIANJI FOOD SCIENCE & TECHNOLOGY CO., LTD. |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |