CN103932167A - Process for processing Huangshan rock partridge and umbilicaria esculenta soup - Google Patents
Process for processing Huangshan rock partridge and umbilicaria esculenta soup Download PDFInfo
- Publication number
- CN103932167A CN103932167A CN201410126446.9A CN201410126446A CN103932167A CN 103932167 A CN103932167 A CN 103932167A CN 201410126446 A CN201410126446 A CN 201410126446A CN 103932167 A CN103932167 A CN 103932167A
- Authority
- CN
- China
- Prior art keywords
- processing
- partridge
- rock
- described step
- ham
- 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.)
- Granted
Links
- 238000000034 method Methods 0.000 title abstract description 16
- 230000008569 process Effects 0.000 title abstract description 7
- 241000121178 Alectoris graeca Species 0.000 title abstract 9
- 241000338179 Umbilicaria esculenta Species 0.000 title abstract 7
- 235000014347 soups Nutrition 0.000 title abstract 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 241000251468 Actinopterygii Species 0.000 claims abstract description 6
- 244000291564 Allium cepa Species 0.000 claims abstract description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 6
- 244000203593 Piper nigrum Species 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 235000013614 black pepper Nutrition 0.000 claims abstract description 6
- 210000003205 muscle Anatomy 0.000 claims abstract description 6
- 239000001931 piper nigrum l. white Substances 0.000 claims abstract description 6
- 230000005855 radiation Effects 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000010411 cooking Methods 0.000 claims abstract description 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- 235000021110 pickles Nutrition 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 239000004575 stone Substances 0.000 claims description 27
- 241000288007 Alectoris chukar Species 0.000 claims description 22
- 238000005516 engineering process Methods 0.000 claims description 16
- 239000003921 oil Substances 0.000 claims description 9
- 239000008157 edible vegetable oil Substances 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical group C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 241000287828 Gallus gallus Species 0.000 claims description 5
- 235000013330 chicken meat Nutrition 0.000 claims description 5
- 239000005030 aluminium foil Substances 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 2
- 235000013547 stew Nutrition 0.000 claims description 2
- 239000004519 grease Substances 0.000 abstract description 5
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 abstract 1
- 229910052782 aluminium Inorganic materials 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 230000007547 defect Effects 0.000 abstract 1
- 239000011888 foil Substances 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 230000006872 improvement Effects 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 230000007812 deficiency Effects 0.000 description 3
- 235000011194 food seasoning agent Nutrition 0.000 description 3
- 235000004213 low-fat Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000012163 sequencing technique Methods 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 241001560470 Quasipaa spinosa Species 0.000 description 1
- 241001417495 Serranidae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000009412 basement excavation Methods 0.000 description 1
- 210000000038 chest Anatomy 0.000 description 1
- 238000011109 contamination Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000001788 irregular Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000003387 muscular Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 210000001835 viscera Anatomy 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
- 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)
- Mycology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a process for processing Huangshan rock partridge and umbilicaria esculenta soup. The process comprises the following steps: 1, cleaning and slicing rock partridge and then adding cooking wine, shredded ginger and salt to pickle the sliced rock partridge; 2, frying the rock partridge processed in the step 1 until muscles tighten and the color is golden; 3, soaking for rehydrating dry umbilicaria esculenta; 4, baking ham slices till oil is made off the ham slices; 5, adding ginger slices and green onion sections after mixing the rock partridge processed in the step 2 with the ham processed in the step 4, and stewing in water; 6, adding the umbilicaria esculenta processed in the step 3, chicken powder, fish sauce and white pepper before the product obtained in the step 5 is taken out of a pot; and 7, cooling the product processed in the step 6, sealing the product in a thick aluminum foil bag, and carrying out radiation sterilization by 60Co. By the process for processing the Huangshan rock partridge and umbilicaria esculenta soup disclosed by the invention, the defects that existing Huangshan rock partridge and umbilicaria esculenta soup has certain fishy smell, and is high in content of grease and salt are overcome, and the Huangshan rock partridge and umbilicaria esculenta soup can be stored for 3-6 months, and has the advantage of being ready to eat after being unpacked.
Description
Technical field
The processing technology that the present invention relates to the two stone pots in a kind of Mount Huang, belongs to food processing technology field.
Background technology
The two stone pots in Mount Huang are together taking chukar and lichen as the Anhui speciality of main material, have advantages of that mouthfeel and nutrition are all good, have high market value.Chukar formal name used at school Ranaspinosa David, is rich in protein, is of high nutritive value, and is that Huangshan area is exclusive, wild, the free of contamination traditional Anhui cuisine food materials of pure natural.Lichen is lichen door plant, because of its likeness in form ear, and is grown in the dark and damp crack of stone of overhanging cliff and gains the name, and body is flat, is irregular cycle, above brown, the back side is by black fine hair.Lichen contains high protein and various trace elements, is the nourishing food that nutritive value is higher, is a kind of rare famous and precious mountain delicacy.Lichen, chukar, the grouper in Mount Huang is also called " Mount Huang three stones ".
At present, the processing technology of the two stone pots in Mount Huang still rests on after culinary art the edible immediately stage, on market, there is no two stone pots in Mount Huang of industrialization processing and packaging, the popularization region of therefore greatly having limited the two stone pots in Mount Huang, also makes the market value of the two stone pots in Mount Huang be difficult to abundant excavation.In addition, the two stone pots in existing Mount Huang have certain fishy smell conventionally, the deficiency that fat content is higher, and the two stone pots in existing Mount Huang significantly have the salty fresh seasoning feature of traditional Anhui cuisine, thus be unfavorable for promoting and expand edible crowd's scope.And simply reduce the consumption of seasoning salt, be more unfavorable for the removal of fishy smell, and grease and the improper mouthfeel that can have a strong impact on chukar of fishy smell removal method, make it self distinctive taste that scatters and disappears.
Summary of the invention
The deficiency that the present invention exists for prior art just, a kind of Mount Huang two stone pot processing technology is provided, adopt industrialized processing technology and technology of the package, thereby make the two stone pots in Mount Huang there is instant bagged and the good performance of guaranteeing the quality easily, and there is less salt, low fat, without fishy smell, thereby be conducive to the popularization of the two stone pots in Mount Huang, fully excavate its market value.
For addressing the above problem, the technical solution used in the present invention is as follows:
A kind of Mount Huang two stone pot processing technology, comprising:
Step 1, get 100-250 g after chukar is cleaned to cutting, add cooking wine 0.5-2 mL, shredded ginger 1-2 g, salt 2-3 g, pickle;
Step 2, by fried the chukar of step 1 processing to muscle tighten up, color is golden yellow;
Step 3, get 0.5-1 g drystone ear soak rehydration;
Step 4, get 25-65 g sliced ham, decoct and roastingly make it fuel-displaced;
Step 5, will step 2 the chukar of processing and the ham of step 4 processing add ginger splices 4-8 g, onion parts 1-2 g after mixing, in 500-800 mL water, stew and boil;
Before step 6, step 5 are off the pot, add lichen, chickens' extract 1-2 g, fish sauce 0.5-1 mL, the white pepper 0.5-1 g of step 3 processing;
Step 7, will step 6 the product of processing pack thick type aluminium foil bag sealing into after cooling, and carry out radiation sterilizing with 60Co.
Apparent, between above-mentioned steps three and step 1 to five, other step there is no sequencing, and the step between step 4 and step 1 to three there is no sequencing.Above-mentioned technique, having overcome the two stone pots in existing Mount Huang has the deficiency that certain fishy smell, grease and salt content are higher, and can preserve 3-6 month, has advantages of instant bagged.
As the improvement of technique scheme, the time of pickling in described step 1 is 10-20 minute.Not only guarantee tasty and removed raw meat effect by the preferred salting period of actual experiment, and consuming time few with respect to prior art, and efficiency is high.
As the improvement of technique scheme, in described step 2, first edible oil is heated to medium wellly, it's the micro-fried 15-20 of oil second is past to the chukar of step 2 processing, and to muscle tighten up, color is golden yellow, pull out oil drained.
As the improvement of technique scheme, in described step 4, smear a small amount of edible oil at pan, decoct roasted ham section with little fire and make it fuel-displaced, then oil is drained.
As the improvement of technique scheme, in described step 5, after being mixed, the ham of the chukar of described step 4 processing and the processing of described step 5 adds ginger splices 4-8 g, onion parts 1-2 g, and in 500-800 mL cold water, big fire is boiled, and rear little fire is stewed and is boiled 1-2 hour.
As the improvement of technique scheme, in described step 6, add lichen, chickens' extract 1-2 g, fish sauce 0.5-1 mL, the white pepper 0.5-1 g of described step 3 processing at described step 5 front 10-15 minute off the pot.Described preferred process conditions can ensure that the seasoning matter that step 6 adds can make food materials major ingredient fully tasty, can reduce again the degree of nutritional labeling decomposes.
As the improvement of technique scheme, the irradiation dose of described step 7 is 5-8 kGy.
Compared with prior art, implementation result of the present invention is as follows in the present invention:
The Mount Huang two stone pot product that adopts processes of the present invention, wherein chukar salt and fat content are low, meet the requirement of the health diet idea of existing less salt, low fat, natural nuisance-free.
In addition, the present invention adopts ham as batching, not only can separate raw meat, and can tart up, and adopts the ham of said method processing can reduce saline taste simultaneously, and mouthfeel is outstanding; The ruddy distinctness of ham color and luster in addition, the chukar collocation with look shallow can significantly improve the look shape that the two stone in Mount Huang is stewed; And through decocting the roasting unnecessary grease of removing ham, ensure the low fat requirement of Mount Huang two stone pot product, expanded edible crowd's scope, health-nutrition; Therefore, chukar and ham collocation bring out the best in each other.
Adopt Mount Huang two stone pot product of processes of the present invention and packaging, best in quality after radiation sterilizing, instant bagged, edible safety, shelf life can reach 3-6 month; And radiation sterilizing can be avoided the situation of broken bag effectively with respect to conventional thermal sterilization.
Detailed description of the invention
Content of the present invention is described below in conjunction with specific embodiments.
Step 1, chukar is decaptitated, broken thorax removes internal organ, cleans up suitably cutting; Preferably larger, the muscular wild chukar alive of individuality;
Step 2, get the chukar 100-250 g of step 1 processing, add cooking wine 0.5-2 mL, shredded ginger 1-2 g, salt 2-3 g, pickle 10-20 minute;
Step 3, get 0.5-1 g drystone ear and soak after rehydration and clean up;
Step 4, edible oil is heated to medium well, the chukar of step 2 processing is crossed to micro-fried (15-20 second) to the muscle of oil tightens up, color is golden yellow, pull out oil is drained;
Step 5, get 25-65 g High-quality ham and be cut into the sheet of 50 about mm × 2, mm × 30 mm, smear a small amount of edible oil at pan, little fire is decocted roasted ham and is made it fuel-displaced, then oil is drained;
The accompanying grease of ham of step 6, the chukar that step 4 is processed and step 5 processing adds ginger splices 4-8 g, onion parts 1-2 g after fully removing, and in 500-800 mL cold water, big fire is boiled, and rear little fire is stewed and boiled 1-2 hour;
Step 7, step 6 front 10-15 minute off the pot add lichen, chickens' extract 1-2 g, fish sauce 0.5-1 mL, the white pepper 0.5-1 g of step 3 processing;
Step 8, will step 7 the product of processing pack thick type aluminium foil bag sealing into after cooling;
Step 9, employing 60Co carry out radiation sterilizing to the product of step 8, and irradiation dose is 5-8 kGy.
Above content is detailed description made for the present invention in conjunction with specific embodiments, can not assert that the concrete enforcement of the present invention only limits to these explanations.For those skilled in the art, without departing from the inventive concept of the premise, can also make some simple deduction or replace, all should be considered as belonging to the scope of protection of the invention.
Claims (7)
1. the two stone pot in Mount Huang processing technology, is characterized in that, comprising:
Step 1, get 100-250 g after chukar is cleaned to cutting, add cooking wine 0.5-2 mL, shredded ginger 1-2 g, salt 2-3 g, pickle;
Step 2, by fried the chukar of step 1 processing to muscle tighten up, color is golden yellow;
Step 3, get 0.5-1 g drystone ear soak rehydration;
Step 4, get 25-65 g sliced ham, decoct and roastingly make it fuel-displaced;
Step 5, will step 2 the chukar of processing and the ham of step 4 processing add ginger splices 4-8 g, onion parts 1-2 g after mixing, in 500-800 mL water, stew and boil;
Before step 6, step 5 are off the pot, add lichen, chickens' extract 1-2 g, fish sauce 0.5-1 mL, the white pepper 0.5-1 g of step 3 processing;
Step 7, will step 6 the product of processing pack thick type aluminium foil bag sealing into after cooling, and carry out radiation sterilizing with 60Co.
2. the two stone pot in a kind of Mount Huang as claimed in claim 1 processing technology, is characterized in that, the time of pickling in described step 1 is 10-20 minute.
3. the two stone pot in a kind of Mount Huang as claimed in claim 1 processing technology, is characterized in that, in described step 2, first edible oil is heated to medium well, it's the micro-fried 15-20 of oil second is past to the chukar of step 2 processing, and to muscle tighten up, color is golden yellow, pull out oil drained.
4. the two stone pot in a kind of Mount Huang as claimed in claim 1 processing technology, is characterized in that, in described step 4, smears a small amount of edible oil at pan, decocts roasted ham section make it fuel-displaced with little fire, then oil is drained.
5. the two stone pot in a kind of Mount Huang as claimed in claim 1 processing technology, it is characterized in that, in described step 5, after being mixed, the ham of the chukar of described step 4 processing and the processing of described step 5 adds ginger splices 4-8 g, onion parts 1-2 g, in 500-800 mL cold water, big fire is boiled, and rear little fire is stewed and boiled 1-2 hour.
6. the two stone pot in a kind of Mount Huang as claimed in claim 1 processing technology, is characterized in that, in described step 6, adds lichen, chickens' extract 1-2 g, fish sauce 0.5-1 mL, the white pepper 0.5-1 g of described step 3 processing at described step 5 front 10-15 minute off the pot.
7. the two stone pot in a kind of Mount Huang as claimed in claim 1 processing technology, is characterized in that, the irradiation dose of described step 7 is 5-8 kGy.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126446.9A CN103932167B (en) | 2014-04-01 | 2014-04-01 | The double; two stone pot processing technique in a kind of Mount Huang |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410126446.9A CN103932167B (en) | 2014-04-01 | 2014-04-01 | The double; two stone pot processing technique in a kind of Mount Huang |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103932167A true CN103932167A (en) | 2014-07-23 |
| CN103932167B CN103932167B (en) | 2016-06-22 |
Family
ID=51180253
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410126446.9A Expired - Fee Related CN103932167B (en) | 2014-04-01 | 2014-04-01 | The double; two stone pot processing technique in a kind of Mount Huang |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103932167B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170608A (en) * | 2018-08-31 | 2019-01-11 | 黄山龙王潭生态园有限公司 | A kind of Dragon King pool chukar can |
| CN109170607A (en) * | 2018-08-31 | 2019-01-11 | 黄山龙王潭生态园有限公司 | A kind of manufacture craft of chukar soup can |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003225066A (en) * | 2002-02-05 | 2003-08-12 | Hiroshi Tada | Seasoned red miso |
| CN103251036A (en) * | 2013-05-27 | 2013-08-21 | 张云国 | Method for cooking mushroom |
| CN103431460A (en) * | 2013-09-05 | 2013-12-11 | 周永燕 | Cooking method of black-bone-chicken nourishing and skin-beautifying soup |
-
2014
- 2014-04-01 CN CN201410126446.9A patent/CN103932167B/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003225066A (en) * | 2002-02-05 | 2003-08-12 | Hiroshi Tada | Seasoned red miso |
| CN103251036A (en) * | 2013-05-27 | 2013-08-21 | 张云国 | Method for cooking mushroom |
| CN103431460A (en) * | 2013-09-05 | 2013-12-11 | 周永燕 | Cooking method of black-bone-chicken nourishing and skin-beautifying soup |
Non-Patent Citations (2)
| Title |
|---|
| 周英才: "石鸡", 《中国水产》 * |
| 王福喜: "徽菜创新菜肴五例", 《烹饪知识》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109170608A (en) * | 2018-08-31 | 2019-01-11 | 黄山龙王潭生态园有限公司 | A kind of Dragon King pool chukar can |
| CN109170607A (en) * | 2018-08-31 | 2019-01-11 | 黄山龙王潭生态园有限公司 | A kind of manufacture craft of chukar soup can |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103932167B (en) | 2016-06-22 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104000156B (en) | A kind of less salt duck neck halogen material soup and preparation method thereof and application | |
| CN102349667B (en) | Processing method of dried fish leisure food | |
| CN101773259A (en) | Method for processing instant flexibly-packaged penaeus vannamei boone | |
| CN104757618B (en) | A kind of spicy caviar and its production method | |
| CN103284173B (en) | A kind of preparation method of spicy rabbit meat product | |
| CN105595226A (en) | Grain flavored preserved roasted fish and processing method thereof | |
| CN103519202A (en) | Process for machining spiced mutton | |
| CN105231425A (en) | Mud eel spicy sauce and preparation method thereof | |
| CN110892981A (en) | Seafood-flavor seasoning sauce and preparation method thereof | |
| CN104366596A (en) | Ready-to-eat razor clam with mustard and making method thereof | |
| CN103564419A (en) | Instant shrimp paste with African flavor, and preparation method of instant shrimp paste | |
| CN102715413A (en) | Steamed shrimp dumpling in soup and method for producing same | |
| CN101653273A (en) | Sinonovacula constricta leisure food and processing method thereof | |
| CN103932167B (en) | The double; two stone pot processing technique in a kind of Mount Huang | |
| KR101663261B1 (en) | Method of preparing hot pepper paste with of cockle | |
| CN103404884B (en) | Original taste rabbit meat and preparation method thereof | |
| CN103251063B (en) | A kind of preparation method of soy sauce flavor type rabbit meat product | |
| KR101466871B1 (en) | Method for ramie gravy | |
| CN103238862B (en) | A kind of preparation method of violent peppery type rabbit meat product | |
| CN105495155A (en) | Production method of stewed rice with beefsteak | |
| CN104664453A (en) | Production method of fish | |
| CN103652996A (en) | Method for special beef offal by traditional method | |
| CN104757610A (en) | Dai flavor fish sauce production method | |
| KR20100110953A (en) | Method of preparing comb pen shell boiled in soy | |
| CN101467586A (en) | Polished glutinous rice strips with stuffings and method for processing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20160622 Termination date: 20210401 |