CN103932157A - Fish-flavor ketchup and preparation method thereof - Google Patents
Fish-flavor ketchup and preparation method thereof Download PDFInfo
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- CN103932157A CN103932157A CN201410113211.6A CN201410113211A CN103932157A CN 103932157 A CN103932157 A CN 103932157A CN 201410113211 A CN201410113211 A CN 201410113211A CN 103932157 A CN103932157 A CN 103932157A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000008960 ketchup Nutrition 0.000 title abstract 9
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 14
- 240000002234 Allium sativum Species 0.000 claims abstract description 13
- 235000004611 garlic Nutrition 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 235000019219 chocolate Nutrition 0.000 claims abstract description 10
- 210000003022 colostrum Anatomy 0.000 claims abstract description 9
- 235000021277 colostrum Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 241000894006 Bacteria Species 0.000 claims abstract description 7
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 7
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 7
- 244000178870 Lavandula angustifolia Species 0.000 claims abstract description 7
- 235000010663 Lavandula angustifolia Nutrition 0.000 claims abstract description 7
- 244000234609 Portulaca oleracea Species 0.000 claims abstract description 7
- 235000001855 Portulaca oleracea Nutrition 0.000 claims abstract description 7
- 244000178320 Vaccaria pyramidata Species 0.000 claims abstract description 7
- 241001643642 Viticis Species 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 7
- 230000000996 additive effect Effects 0.000 claims abstract description 7
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 7
- 239000004310 lactic acid Substances 0.000 claims abstract description 7
- 239000001102 lavandula vera Substances 0.000 claims abstract description 7
- 235000018219 lavender Nutrition 0.000 claims abstract description 7
- 235000012045 salad Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 15
- 235000019634 flavors Nutrition 0.000 claims description 10
- 235000009508 confectionery Nutrition 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 244000145469 Vernonia anthelmintica Species 0.000 claims description 8
- 235000013018 Vernonia anthelmintica Nutrition 0.000 claims description 8
- 235000013372 meat Nutrition 0.000 claims description 7
- 239000011435 rock Substances 0.000 claims description 7
- 241001529821 Agastache Species 0.000 claims description 6
- 241000132536 Cirsium Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 235000002555 Citrus medica var sarcodactylis Nutrition 0.000 claims description 6
- 240000007126 Citrus medica var. sarcodactylis Species 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 235000007688 Lycopersicon esculentum Nutrition 0.000 claims description 6
- 239000009759 San-Chi Substances 0.000 claims description 6
- 240000003768 Solanum lycopersicum Species 0.000 claims description 6
- 235000005187 Taraxacum officinale ssp. officinale Nutrition 0.000 claims description 6
- 235000010587 Vaccaria pyramidata Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000000839 emulsion Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002904 solvent Substances 0.000 claims description 6
- 239000006188 syrup Substances 0.000 claims description 6
- 235000020357 syrup Nutrition 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 241000272525 Anas platyrhynchos Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 239000000155 melt Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000001949 Taraxacum officinale Species 0.000 claims 2
- 241000015085 Erioscirpus comosus Species 0.000 abstract description 2
- 108060003951 Immunoglobulin Proteins 0.000 abstract description 2
- 230000003213 activating effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 102000018358 immunoglobulin Human genes 0.000 abstract description 2
- 102000023856 peptide binding proteins Human genes 0.000 abstract description 2
- 108091008399 peptide binding proteins Proteins 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 2
- 241000283690 Bos taurus Species 0.000 abstract 2
- 240000004510 Agastache rugosa Species 0.000 abstract 1
- 235000004877 Vaccaria hispanica subsp hispanica Nutrition 0.000 abstract 1
- 240000000269 Vernonia chinensis Species 0.000 abstract 1
- 230000004071 biological effect Effects 0.000 abstract 1
- 241000411851 herbal medicine Species 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001737 promoting effect Effects 0.000 abstract 1
- 235000019583 umami taste Nutrition 0.000 abstract 1
- 241000245665 Taraxacum Species 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241001290610 Abildgaardia Species 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 244000098338 Triticum aestivum Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000008384 feverfew Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000013350 formula milk Nutrition 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L27/63—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
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)
- Botany (AREA)
- Edible Oils And Fats (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
Disclosed are fish-flavor ketchup and a preparation method thereof. The fish-flavor ketchup is characterized in that the fish-flavor ketchup is prepared from raw materials comprising, by weight, 100-120 parts of ketchup, 3-4 parts of wrinkled giant hyssop leaf, 4-5 parts of circium japonicum, 2-3 parts of vaccaria segetalis, 4.5-6 parts of fructus viticis, 3-4 part of lavender, 2-3 parts of eriophorum comosum, 2.5-3.5 parts of vernonia patula, 7-8 parts of purslane, 8-9 parts of plum, 5-6 parts of cucumber, 30-35 parts of fish flesh, 2-3 parts of bovine colostrum, 4-5 parts of chocolate, 0.1-0.2 parts of lactic acid bacteria, 2-3 parts of salad oil, 2-2.5 parts of garlic and 4-5 parts of nutrition additive. The fish-flavor ketchup is reasonable in formula. With the added fish flesh, the ketchup is improved not only in umami but also in protein content. With the added bovine colostrum which contains immunoglobulin, biological activity peptide binding protein, vitamin and trace element required for people, the ketchup can improve body immunity. In addition, the fish-flavor ketchup contains various Chinese herbal medicine components and has effects of rectifying qi and harmonizing stomach, clearing and promoting head and eyes and activating blood and freeing channels.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of catsup with sweet and sour flavor and preparation method thereof.
Background technology
Sauce is the pasty state flavouring processing as primary raw material taking things such as beans, wheat flour, fruit, meats, is used for cooking dish.At present, the sauce of selling on market of a great variety, but it has single seasoning function, and do not there is health care, can not meet the growing demand of consumer.
Summary of the invention
The object of this invention is to provide a kind of catsup with sweet and sour flavor and preparation method thereof, the present invention has fragrant strongly fragrant good to eat, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of catsup with sweet and sour flavor, is characterized in that being made up of the raw material of following weight portion:
Tomato 100-120, Radix agastaches 3-4, setose thistle 4-5, seed of cowherb 2-3, fructus viticis 4.5-6, lavender 3-4, rock shuttle flower 2-3, halfspreading ironweed herb 2.5-3.5, purslane 7-8, plum 8-9, cucumber 5-6, the flesh of fish 30-35, colostrum 2-3, chocolate 4-5, lactic acid bacteria 0.1-0.2, salad oil 2-3, garlic 2-2.5, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: finger citron flower 0.8-1, dandelion 0.7-0.9, folium cortex eucommiae 1-1.2, sanchi flower 0.7-0.8, pea 8-10, Salted duck egg yellow 5-6, lemon juice 10-12, smoked plum 3-4;
Preparation method is: (1) is placed in lemon juice sealing by finger citron flower, dandelion, folium cortex eucommiae, sanchi flower and soaks 7-8 hour, and filter cleaner, collects filtrate;
(2) smoked plum is added to 3-4 water big fire doubly and boil, filter cleaner, obtains syrup of plum; Pea is added to step (1) gained material, syrup of plum and grind homogeneously, little fire heating, is boiled into paste, and then with leftover materials mixing and stirring, pulverize after drying, to obtain final product.
The preparation method of described catsup with sweet and sour flavor, is characterized in that comprising the following steps:
(1) Radix agastaches, setose thistle, the seed of cowherb, fructus viticis, lavender, rock shuttle flower, halfspreading ironweed herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) get plum, cucumber pulp, mix making beating with purslane, filter cleaner adds chocolate in gained Juice, is stirred to chocolate and melts completely, then at 35-37 DEG C, accesses lactic acid bacteria, fermentation 2-3 hour;
(3) will oppress section, and add step (2) gained material and send into steamer after pickled 2-3 hour, big fire is steamed after 10-15 minute and is taken out, and minces, and obtains fish meat emulsion;
(4) garlic is minced, obtain garlic solvent; Salad oil is poured in pot, and big fire heating is poured garlic solvent, colostrum, fish meat emulsion into, discharging after stir-frying 5-7 minute in the time that rusting to sixty percent is ripe;
(5) get tomato pulp, add liquid making beating, little fire is endured thick, then mixes and mixes thoroughly with step (4) gained material and leftover materials, to obtain final product.
The flower that rock shuttle flower in the present invention is sedge Eriophorum comosum Nees, halfspreading ironweed herb is the herb of feverfew halfspreading ironweed herb.
Beneficial effect of the present invention is:
Catsup delicate mouthfeel of the present invention, sweet and sour taste, formula rationally, the flesh of fish wherein adding has not only promoted delicate flavour of the present invention, also improve protein content of the present invention, the colostrum adding, containing vitamin and the trace element of immunoglobulin (Ig), biologically active peptide-binding proteins and needed by human body, can improve immunity of organisms, in addition, the present invention also contains multiple medicinal herb components, often edible effect that can reach regulating qi-flowing for harmonizing stomach, the clear sharp head, activating blood to promote menstruation.
Detailed description of the invention
A kind of catsup with sweet and sour flavor, it is characterized in that by following weight portion (kilogram) raw material make:
Tomato 100, Radix agastaches 4, setose thistle 5, the seed of cowherb 3, fructus viticis 4.5, lavender 4, rock shuttle spend 3, halfspreading ironweed herb 2.5, purslane 8, plum 9, cucumber 5, the flesh of fish 35, colostrum 2, chocolate 5, lactic acid bacteria 0.1, salad oil 3, garlic 2.5, nourishing additive agent 5;
Described nourishing additive agent by following weight portion (kilogram) raw material make: finger citron flower 0.8, dandelion 0.7, folium cortex eucommiae 1.2, sanchi flower 0.8, pea 10, Salted duck egg Huang 6, lemon juice 12, smoked plum 4;
Preparation method is: (1) is placed in lemon juice sealing by finger citron flower, dandelion, folium cortex eucommiae, sanchi flower and soaks 7-8 hour, and filter cleaner, collects filtrate;
(2) smoked plum is added to 3-4 water big fire doubly and boil, filter cleaner, obtains syrup of plum; Pea is added to step (1) gained material, syrup of plum and grind homogeneously, little fire heating, is boiled into paste, and then with leftover materials mixing and stirring, pulverize after drying, to obtain final product.
The preparation method of described catsup with sweet and sour flavor, comprises the following steps:
(1) Radix agastaches, setose thistle, the seed of cowherb, fructus viticis, lavender, rock shuttle flower, halfspreading ironweed herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) get plum, cucumber pulp, mix making beating with purslane, filter cleaner adds chocolate in gained Juice, is stirred to chocolate and melts completely, then at 35-37 DEG C, accesses lactic acid bacteria, fermentation 2-3 hour;
(3) will oppress section, and add step (2) gained material and send into steamer after pickled 2-3 hour, big fire is steamed after 10-15 minute and is taken out, and minces, and obtains fish meat emulsion;
(4) garlic is minced, obtain garlic solvent; Salad oil is poured in pot, and big fire heating is poured garlic solvent, colostrum, fish meat emulsion into, discharging after stir-frying 5-7 minute in the time that rusting to sixty percent is ripe;
(5) get tomato pulp, add liquid making beating, little fire is endured thick, then mixes and mixes thoroughly with step (4) gained material and leftover materials, to obtain final product.
Claims (2)
1. a catsup with sweet and sour flavor, is characterized in that being made up of the raw material of following weight portion:
Tomato 100-120, Radix agastaches 3-4, setose thistle 4-5, seed of cowherb 2-3, fructus viticis 4.5-6, lavender 3-4, rock shuttle flower 2-3, halfspreading ironweed herb 2.5-3.5, purslane 7-8, plum 8-9, cucumber 5-6, the flesh of fish 30-35, colostrum 2-3, chocolate 4-5, lactic acid bacteria 0.1-0.2, salad oil 2-3, garlic 2-2.5, nourishing additive agent 4-5;
Described nourishing additive agent is made up of the raw material of following weight portion: finger citron flower 0.8-1, dandelion 0.7-0.9, folium cortex eucommiae 1-1.2, sanchi flower 0.7-0.8, pea 8-10, Salted duck egg yellow 5-6, lemon juice 10-12, smoked plum 3-4;
Preparation method is: (1) is placed in lemon juice sealing by finger citron flower, dandelion, folium cortex eucommiae, sanchi flower and soaks 7-8 hour, and filter cleaner, collects filtrate;
(2) smoked plum is added to 3-4 water big fire doubly and boil, filter cleaner, obtains syrup of plum; Pea is added to step (1) gained material, syrup of plum and grind homogeneously, little fire heating, is boiled into paste, and then with leftover materials mixing and stirring, pulverize after drying, to obtain final product.
2. the preparation method of catsup with sweet and sour flavor according to claim 1, is characterized in that comprising the following steps:
(1) Radix agastaches, setose thistle, the seed of cowherb, fructus viticis, lavender, rock shuttle flower, halfspreading ironweed herb are added to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid;
(2) get plum, cucumber pulp, mix making beating with purslane, filter cleaner adds chocolate in gained Juice, is stirred to chocolate and melts completely, then at 35-37 DEG C, accesses lactic acid bacteria, fermentation 2-3 hour;
(3) will oppress section, and add step (2) gained material and send into steamer after pickled 2-3 hour, big fire is steamed after 10-15 minute and is taken out, and minces, and obtains fish meat emulsion;
(4) garlic is minced, obtain garlic solvent; Salad oil is poured in pot, and big fire heating is poured garlic solvent, colostrum, fish meat emulsion into, discharging after stir-frying 5-7 minute in the time that rusting to sixty percent is ripe;
(5) get tomato pulp, add liquid making beating, little fire is endured thick, then mixes and mixes thoroughly with step (4) gained material and leftover materials, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113211.6A CN103932157A (en) | 2014-03-25 | 2014-03-25 | Fish-flavor ketchup and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410113211.6A CN103932157A (en) | 2014-03-25 | 2014-03-25 | Fish-flavor ketchup and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103932157A true CN103932157A (en) | 2014-07-23 |
Family
ID=51180243
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410113211.6A Pending CN103932157A (en) | 2014-03-25 | 2014-03-25 | Fish-flavor ketchup and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932157A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100078720A (en) * | 2008-12-30 | 2010-07-08 | 설악산김치영농조합법인 | A method for preparing squid spice pulgogi showing improved quality and advanced preservation |
| CN103315282A (en) * | 2013-07-17 | 2013-09-25 | 东莞市永益食品有限公司 | Tomato ketchup and its preparation method |
| CN103494171A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Malt fish flesh paste |
| CN103621974A (en) * | 2013-11-19 | 2014-03-12 | 陆耀芳 | Production method for health-care tomato sauce |
| CN103637141A (en) * | 2013-11-21 | 2014-03-19 | 定远县南德调味品加工厂 | Chafing dish seasoning material and preparation method thereof |
-
2014
- 2014-03-25 CN CN201410113211.6A patent/CN103932157A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20100078720A (en) * | 2008-12-30 | 2010-07-08 | 설악산김치영농조합법인 | A method for preparing squid spice pulgogi showing improved quality and advanced preservation |
| CN103315282A (en) * | 2013-07-17 | 2013-09-25 | 东莞市永益食品有限公司 | Tomato ketchup and its preparation method |
| CN103494171A (en) * | 2013-09-04 | 2014-01-08 | 合肥市福来多食品有限公司 | Malt fish flesh paste |
| CN103621974A (en) * | 2013-11-19 | 2014-03-12 | 陆耀芳 | Production method for health-care tomato sauce |
| CN103637141A (en) * | 2013-11-21 | 2014-03-19 | 定远县南德调味品加工厂 | Chafing dish seasoning material and preparation method thereof |
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Application publication date: 20140723 |