CN104026558A - Egg mustard sauce and preparation method thereof - Google Patents
Egg mustard sauce and preparation method thereof Download PDFInfo
- Publication number
- CN104026558A CN104026558A CN201410209397.5A CN201410209397A CN104026558A CN 104026558 A CN104026558 A CN 104026558A CN 201410209397 A CN201410209397 A CN 201410209397A CN 104026558 A CN104026558 A CN 104026558A
- Authority
- CN
- China
- Prior art keywords
- egg
- gained
- mustard sauce
- mustard
- filter cleaner
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000015067 sauces Nutrition 0.000 title abstract description 9
- 241000219198 Brassica Species 0.000 title abstract 7
- 235000003351 Brassica cretica Nutrition 0.000 title abstract 7
- 235000003343 Brassica rupestris Nutrition 0.000 title abstract 7
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 title abstract 7
- 235000010460 mustard Nutrition 0.000 title abstract 7
- 241000283074 Equus asinus Species 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 240000007087 Apium graveolens Species 0.000 claims abstract description 7
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 7
- 235000010591 Appio Nutrition 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims abstract description 7
- 235000018905 epimedium Nutrition 0.000 claims abstract description 7
- 235000019508 mustard seed Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 108091005804 Peptidases Proteins 0.000 claims abstract description 4
- 239000004365 Protease Substances 0.000 claims abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 244000195452 Wasabia japonica Species 0.000 claims description 9
- 235000000760 Wasabia japonica Nutrition 0.000 claims description 9
- 238000010009 beating Methods 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 235000015192 vegetable juice Nutrition 0.000 claims description 9
- 241000132012 Atractylodes Species 0.000 claims description 6
- 244000036905 Benincasa cerifera Species 0.000 claims description 6
- 235000011274 Benincasa cerifera Nutrition 0.000 claims description 6
- 241000132536 Cirsium Species 0.000 claims description 6
- 244000160089 Crataegus cuneata Species 0.000 claims description 6
- 235000008440 Crataegus cuneata Nutrition 0.000 claims description 6
- 235000014283 Crataegus pinnatifida var major Nutrition 0.000 claims description 6
- 241001016310 Epimedium grandiflorum Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 244000068988 Glycine max Species 0.000 claims description 6
- 235000010469 Glycine max Nutrition 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 6
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 6
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 6
- 235000014360 Punica granatum Nutrition 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 6
- 230000000996 additive effect Effects 0.000 claims description 6
- 239000003795 chemical substances by application Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 240000004371 Panax ginseng Species 0.000 claims description 4
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 4
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 4
- 235000008434 ginseng Nutrition 0.000 claims description 4
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 3
- 229920002472 Starch Polymers 0.000 claims description 3
- 235000014364 Trapa natans Nutrition 0.000 claims description 3
- 240000001085 Trapa natans Species 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 239000000084 colloidal system Substances 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 230000007062 hydrolysis Effects 0.000 claims description 3
- 238000006460 hydrolysis reaction Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 235000009165 saligot Nutrition 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000294611 Punica granatum Species 0.000 claims 2
- 241000723369 Cocculus trilobus Species 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 241000729173 Cirsium japonicum Species 0.000 abstract 1
- 241000893536 Epimedium Species 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 241000218378 Magnolia Species 0.000 abstract 1
- 241001125592 Odontostemma barbata Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 235000020939 nutritional additive Nutrition 0.000 abstract 1
- 241000219991 Lythraceae Species 0.000 description 4
- 208000006558 Dental Calculus Diseases 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 230000036651 mood Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
The invention relates to an egg mustard sauce, and a preparation method thereof. The egg mustard sauce is characterized by comprising the following raw materials in parts by weight: magnolia flower 3-4, licorice 1-2, cirsium japonicum DC 2-2.5, rhizoma atractylodis 1-2, epimedium herb 2-3, stem of cocculus orbiculatus (L.) DC 1-1.5, arenaria barbata 2-2.5, mustard seed 300-350, white vinegar 30-35, black bean 6-7, donkey meat 35-40, composite flavor protease 0.3-0.4, celery 6-7, bamboo shoots 5-6, pepper powder 8-9, egg 65-70, and a nutritional additive 10-11. The egg mustard sauce is spicy and aromatic, and addition of the donkey meat makes the egg mustard sauce have a unique flavor, and meanwhile addition of the egg and various kinds of vegetables obviously improves the nutritional value of the egg mustard sauce. Moreover, various Chinese herbal medicines are added, and thus eating the egg mustard sauce often can invigorate the spleen and replenish Qi, strengthen sinews and bone, and clear away the heat evil and expel the superficial evils.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to fragrant wasabi of a kind of egg and preparation method thereof.
Background technology
Tartar sauce has long history in China, is used for cooking dish.At present, the tartar 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 fragrant wasabi of a kind of egg 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:
The fragrant wasabi of a kind of egg, is characterized in that being made up of the raw material of following weight portion:
Flos Magnoliae Officinalis 3-4, Radix Glycyrrhizae 1-2, setose thistle 2-2.5, bighead atractylodes rhizome 1-2, barrenwort 2-3, smelly vine 1-1.5, palpus flower ginseng 2-2.5, mustard seed 300-350, light-coloured vinegar 30-35, black soya bean 6-7, donkey meat 35-40, composite flavor proteinase-10 .3-0.4, celery 6-7, bamboo shoots 5-6, zanthoxylum powder 8-9, egg 65-70, nourishing additive agent 10-11;
Described nourishing additive agent is made up of the raw material of following weight portion: Chinese hawthorn seed 1-2, Radix Astragali 1-2, dried orange peel 2-3, pomegranate leaf 4-5, lotus rhizome 7-8, wax gourd 8-9, brown sugar 3-4, water chestnut starch 50-52, cream 4-5;
Preparation method is: Chinese hawthorn seed, the Radix Astragali, dried orange peel, pomegranate leaf are added 4-5 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner is collected filtrate;
(2) by lotus rhizome, wax gourd peeling, add the making beating of step (1) gained material, filter cleaner adds brown sugar in gained vegetable juice, and big fire is boiled, and then mixes and kneads with leftover materials, carries out ultramicro grinding after oven dry, to obtain final product.
The preparation method of the described fragrant wasabi of egg, is characterized in that comprising the following steps:
(1) Flos Magnoliae Officinalis, Radix Glycyrrhizae, setose thistle, the bighead atractylodes rhizome, barrenwort, smelly vine, palpus flower are participated in to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, the spray-dried powder of making of gained filtrate;
(2) black soya bean is added light-coloured vinegar grind homogeneous, filter cleaner, collect filtrate;
(3) donkey meat is added to 5-6 water making beating doubly, at 50-55 DEG C, add composite flavor protease, hydrolysis 3-4 hour, the big fire of gained donkey meat liquid is boiled for subsequent use;
(4) mustard seed is placed in to the water of 35-40 DEG C and soaks after 28-30 hour and pull out, drain, pulverize, then send in jacketed pan with step (2), (3) gained mixing of materials, at 80-90 DEG C, heat 40-50 minute;
(5) bamboo shoots are shelled, mix making beating with celery, filter cleaner, obtains vegetable juice; Egg is added water after boiling and pulled out, get yolk, break into mud with vegetable juice, pulverize after drying;
(6) by step (4), (5) gained material and leftover materials mixing and stirring, send into and in colloid mill, grind homogeneously, to obtain final product.
Smelly vine in the present invention is the stem of menispermaceous plants hair Cocculus trilobus, must flower ginseng be the root that the hard beard of pinkwort is not in the mood for dish.
Beneficial effect of the present invention is:
The pungent fragrance of the present invention, owing to having added donkey meat, unique flavor, the present invention has simultaneously added egg and various vegetables, significantly promote nutritive value of the present invention, in addition, the present invention has added multiple Chinese herbal medicine in process, often edible can reach invigorate the spleen and benefit qi, strong muscle key bone, clearing heat and detoxicating effect.
Detailed description of the invention
The fragrant wasabi of a kind of egg, it is characterized in that by following weight portion (kilogram) raw material make:
Flos Magnoliae Officinalis 4, Radix Glycyrrhizae 2, setose thistle 2.5, the bighead atractylodes rhizome 2, barrenwort 3, smelly vine 1.5, palpus flower ginseng 2.5, mustard seed 300, light-coloured vinegar 35, black soya bean 7, donkey meat 40, composite flavor proteinase-10 .4, celery 7, bamboo shoots 6, zanthoxylum powder 8, egg 65, nourishing additive agent 11;
Described nourishing additive agent by following weight portion (kilogram) raw material make: Chinese hawthorn seed 2, the Radix Astragali 1, dried orange peel 2, pomegranate leaf 5, lotus rhizome 8, wax gourd 8, brown sugar 4, water chestnut starch 52, cream 5;
Preparation method is: Chinese hawthorn seed, the Radix Astragali, dried orange peel, pomegranate leaf are added 4-5 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner is collected filtrate;
(2) by lotus rhizome, wax gourd peeling, add the making beating of step (1) gained material, filter cleaner adds brown sugar in gained vegetable juice, and big fire is boiled, and then mixes and kneads with leftover materials, carries out ultramicro grinding after oven dry, to obtain final product.
The preparation method of the described fragrant wasabi of egg, comprises the following steps:
(1) Flos Magnoliae Officinalis, Radix Glycyrrhizae, setose thistle, the bighead atractylodes rhizome, barrenwort, smelly vine, palpus flower are participated in to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, the spray-dried powder of making of gained filtrate;
(2) black soya bean is added light-coloured vinegar grind homogeneous, filter cleaner, collect filtrate;
(3) donkey meat is added to 5-6 water making beating doubly, at 50-55 DEG C, add composite flavor protease, hydrolysis 3-4 hour, the big fire of gained donkey meat liquid is boiled for subsequent use;
(4) mustard seed is placed in to the water of 35-40 DEG C and soaks after 28-30 hour and pull out, drain, pulverize, then send in jacketed pan with step (2), (3) gained mixing of materials, at 80-90 DEG C, heat 40-50 minute;
(5) bamboo shoots are shelled, mix making beating with celery, filter cleaner, obtains vegetable juice; Egg is added water after boiling and pulled out, get yolk, break into mud with vegetable juice, pulverize after drying;
(6) by step (4), (5) gained material and leftover materials mixing and stirring, send into and in colloid mill, grind homogeneously, to obtain final product.
Claims (2)
1. the fragrant wasabi of egg, is characterized in that being made up of the raw material of following weight portion:
Flos Magnoliae Officinalis 3-4, Radix Glycyrrhizae 1-2, setose thistle 2-2.5, bighead atractylodes rhizome 1-2, barrenwort 2-3, smelly vine 1-1.5, palpus flower ginseng 2-2.5, mustard seed 300-350, light-coloured vinegar 30-35, black soya bean 6-7, donkey meat 35-40, composite flavor proteinase-10 .3-0.4, celery 6-7, bamboo shoots 5-6, zanthoxylum powder 8-9, egg 65-70, nourishing additive agent 10-11;
Described nourishing additive agent is made up of the raw material of following weight portion: Chinese hawthorn seed 1-2, Radix Astragali 1-2, dried orange peel 2-3, pomegranate leaf 4-5, lotus rhizome 7-8, wax gourd 8-9, brown sugar 3-4, water chestnut starch 50-52, cream 4-5;
Preparation method is: Chinese hawthorn seed, the Radix Astragali, dried orange peel, pomegranate leaf are added 4-5 water slow fire boiling 30-35 minute doubly by (1), and filter cleaner is collected filtrate;
(2) by lotus rhizome, wax gourd peeling, add the making beating of step (1) gained material, filter cleaner adds brown sugar in gained vegetable juice, and big fire is boiled, and then mixes and kneads with leftover materials, carries out ultramicro grinding after oven dry, to obtain final product.
2. the preparation method of the fragrant wasabi of egg according to claim 1, is characterized in that comprising the following steps:
(1) Flos Magnoliae Officinalis, Radix Glycyrrhizae, setose thistle, the bighead atractylodes rhizome, barrenwort, smelly vine, palpus flower are participated in to 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, the spray-dried powder of making of gained filtrate;
(2) black soya bean is added light-coloured vinegar grind homogeneous, filter cleaner, collect filtrate;
(3) donkey meat is added to 5-6 water making beating doubly, at 50-55 DEG C, add composite flavor protease, hydrolysis 3-4 hour, the big fire of gained donkey meat liquid is boiled for subsequent use;
(4) mustard seed is placed in to the water of 35-40 DEG C and soaks after 28-30 hour and pull out, drain, pulverize, then send in jacketed pan with step (2), (3) gained mixing of materials, at 80-90 DEG C, heat 40-50 minute;
(5) bamboo shoots are shelled, mix making beating with celery, filter cleaner, obtains vegetable juice; Egg is added water after boiling and pulled out, get yolk, break into mud with vegetable juice, pulverize after drying;
(6) by step (4), (5) gained material and leftover materials mixing and stirring, send into and in colloid mill, grind homogeneously, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209397.5A CN104026558A (en) | 2014-05-19 | 2014-05-19 | Egg mustard sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410209397.5A CN104026558A (en) | 2014-05-19 | 2014-05-19 | Egg mustard sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104026558A true CN104026558A (en) | 2014-09-10 |
Family
ID=51457726
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410209397.5A Pending CN104026558A (en) | 2014-05-19 | 2014-05-19 | Egg mustard sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104026558A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5959176A (en) * | 1982-09-29 | 1984-04-04 | Kunoole Shokuhin Kk | Mayonnaise containing roughly ground pepper |
| CN1092614A (en) * | 1993-03-18 | 1994-09-28 | 李婉筠 | Garlic and mustard sauce |
| CN101366499A (en) * | 2008-10-09 | 2009-02-18 | 李玉花 | Method for formulating egg yolk sauce |
| CN101564148A (en) * | 2009-06-05 | 2009-10-28 | 齐勇智 | Mustard sesame oil Chinese salad dressing and preparation method thereof |
| CN101822362A (en) * | 2010-06-12 | 2010-09-08 | 贾文杰 | Mustard sauce processing method |
| CN103719804A (en) * | 2013-12-18 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef mince chili sauce and processing method thereof |
-
2014
- 2014-05-19 CN CN201410209397.5A patent/CN104026558A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS5959176A (en) * | 1982-09-29 | 1984-04-04 | Kunoole Shokuhin Kk | Mayonnaise containing roughly ground pepper |
| CN1092614A (en) * | 1993-03-18 | 1994-09-28 | 李婉筠 | Garlic and mustard sauce |
| CN101366499A (en) * | 2008-10-09 | 2009-02-18 | 李玉花 | Method for formulating egg yolk sauce |
| CN101564148A (en) * | 2009-06-05 | 2009-10-28 | 齐勇智 | Mustard sesame oil Chinese salad dressing and preparation method thereof |
| CN101822362A (en) * | 2010-06-12 | 2010-09-08 | 贾文杰 | Mustard sauce processing method |
| CN103719804A (en) * | 2013-12-18 | 2014-04-16 | 芜湖中路实业有限责任公司 | Beef mince chili sauce and processing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 刘国信: "芥末酱的加工方法", 《江苏调味副食品》, vol. 24, no. 4, 31 December 2007 (2007-12-31), pages 25 - 26 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104161258B (en) | A kind of health care sweet fermented flour sauce and preparation method thereof | |
| CN104026560B (en) | A kind of capsicum paste and preparation method thereof | |
| CN103989140B (en) | Beef flavor chilli sauce and preparation method thereof | |
| CN103689690A (en) | Spicy shelled melon seeds and preparation method thereof | |
| CN104026451B (en) | A kind of glutinous rice sauce with sweet and sour flavor and preparation method thereof | |
| CN103989144A (en) | Pork rib chilli sauce and preparation method thereof | |
| CN103989138A (en) | Rice-fragrant chilli sauce and preparation method thereof | |
| CN104041793A (en) | Rice-fragrance chilli sauce and preparation method thereof | |
| CN103815292A (en) | Instant corn flour and preparation method thereof | |
| CN104041794B (en) | A kind of health-care vegetable sauce and preparation method thereof | |
| CN103932288B (en) | High-calcium sesame paste and preparation method thereof | |
| CN103932095B (en) | A kind of health French fries and preparation method thereof | |
| CN104041792A (en) | Fish roe sweet fermented flour sauce and preparation method thereof | |
| CN103719824A (en) | Fruity mushroom rice cake and preparation method thereof | |
| CN104026322A (en) | Haw flake containing sweet potato and preparation method thereof | |
| CN103931697B (en) | One boar blood shrimp cake and preparation method thereof | |
| CN104054832B (en) | A kind of mushroom fresh milk bean curd and preparation method thereof | |
| CN103815267A (en) | Corn flour with duck liver flavor and preparation method thereof | |
| CN103798607A (en) | Health preserving glutinous rice flour and preparation method thereof | |
| CN103689689A (en) | Shelled melon-seed of green tea nutrition and preparation method thereof | |
| CN103689414B (en) | A kind of nutrient crisp rice chip and preparation method thereof | |
| CN104026558A (en) | Egg mustard sauce and preparation method thereof | |
| CN103815262A (en) | Milk, fruit and vegetable corn flour and preparation method thereof | |
| CN103932091B (en) | Kidney-tonifying rye chip and preparation method thereof | |
| CN103689407A (en) | Lotus seed vegetable rice crisp chip and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140910 |