CN104068372A - Spiced mushroom sauce and preparation method thereof - Google Patents

Spiced mushroom sauce and preparation method thereof Download PDF

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Publication number
CN104068372A
CN104068372A CN201410307982.9A CN201410307982A CN104068372A CN 104068372 A CN104068372 A CN 104068372A CN 201410307982 A CN201410307982 A CN 201410307982A CN 104068372 A CN104068372 A CN 104068372A
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China
Prior art keywords
parts
bacterium mushroom
sauce
spiced
minutes
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CN201410307982.9A
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Chinese (zh)
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梁爱华
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梁爱华
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Priority to CN201410307982.9A priority Critical patent/CN104068372A/en
Publication of CN104068372A publication Critical patent/CN104068372A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • A23L27/14Dried spices
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention discloses spiced mushroom sauce and a preparation method thereof. The preparation method comprises the following steps: further processing mushrooms such as collybia albuminosa petch, russula virescens, chanterelle, coprinus comatus and toadstool; and mixing the mushrooms with soybeans, camellia oil, fresh ginger, fructus amomi, illicium verum, five spice powder, monosodium glutamate, chicken powder, bone meal, edible salt, cooking wine and water to produce the spiced mushroom sauce. The spiced mushroom sauce prepared through the special novel preparation method is rich in nutrients, delicious and rich in taste, long in shelf life and convenient to carry and has wide market prospect.

Description

Spiced bacterium mushroom sauce and preparation method thereof
Technical field
The invention belongs to food technology field, be specifically related to a kind of spiced bacterium mushroom sauce and preparation method thereof.
Background technology
Edible wild bacterium mushroom is grown in the natural environments such as hot and humid mountain forest, field, the edge of a field, is mostly seasonal bacterium mushroom.People often pluck into dish, have that quality is tender, unique flavor, and contain the nutritions such as quite high protein, several amino acids, vitamin, polysaccharide, mineral matter, and its fat content is low, is rich in again cellulose.It is to integrate many nutrition, desirable food low in calories.Long-term edible wild bacterium mushroom has anticancer antibacterial, stomach invigorating tonifying spleen, tender skin beauty treatment, clears liver and improve vision, regulating qi-flowing for eliminating phlegm, hypoglycemic, aid digestion, promotes, the effect such as regulation and control human body metabolism.Especially to cancer, hypertension, digestive system secrete, the disease such as urinary system has unique curative effect.Wild mushroom mushroom is the free of contamination pollution-free food of a kind of health, very popular.But wild mushroom mushroom is difficult for staying for a long time, be especially applicable to deep processing.
Along with improving constantly of people's living standard, people require more and more higher to diet, nutrition arrangement etc., and people wish to strengthen the body drag of human body to germ, virus by the daily food of drinking, and play health care and prophylactic effect.At present, on market, occurred that with bacterium mushroom be various soup stocks and the snack that raw material is made.But being all to preserve mostly, is all now to do now and eat, and can not get promoting widely.Add that bacterium mushroom is after frying or infusion, to add the flavorings such as edible salt, monosodium glutamate to make mostly, its product appearance making, mouthfeel are all undesirable, and consumer is difficult for accepting.So develop and a kind ofly can improve the local flavor of bacterium mushroom and very easily preserve, enrich bacterium mushroom jam products, there are wide market prospects.
Summary of the invention
The technical problem to be solved in the present invention is to provide spiced bacterium mushroom sauce and preparation method thereof, this spices bacterium mushroom sauce is nutritious, it has added the compositions such as chilli, fructus amomi, Chinese anise, Chinese prickly ash in sauce, makes bacterium mushroom sauce more delicious taste, mouthfeel abundanter, long shelf-life.
For solving the problems of the technologies described above, the present invention by the following technical solutions:
Spiced bacterium mushroom sauce, described material composition and weight portion thereof are: 40~80 parts, bacterium mushroom, 20~40 parts of soya beans, 5~20 parts of camellia oils, 3~7 parts, ginger, 1~3 part of fructus amomi, 2~4 parts of Chinese anises, 4~8 parts of five-spice powders, 2~4 parts of monosodium glutamates, 2~4 parts of chickens' extracts, 6~12 parts of bone meal, 3~7 parts of edible salts, 2~5 parts of cooking wine.
Preferably, described material composition and weight portion thereof are: 60 parts, bacterium mushroom, 30 parts of soya beans, 12 parts of camellia oils, 5 parts, ginger, 2 parts of fructus amomis, 3 parts of Chinese anises, 6 parts of five-spice powders, 3 parts of monosodium glutamates, 3 parts of chickens' extracts, 9 parts of bone meal, 5 parts of edible salts, 4 parts of cooking wine.
Preferably, described bacterium mushroom be that chicken is vertical, one or more combinations in Russula vivesscens (Schaeff.) Franch, pixie stool, coprinus comatus or hickory chick.
The preparation method of above-mentioned spiced bacterium mushroom sauce, comprises the following steps:
1) bacterium mushroom is poured in boiling water into blanching 2~6 minutes, pull out and drain, standby;
2) soya bean is soaked in water 3~5 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to after 120~150 ℃, adds ginger, fructus amomi, Chinese anise frying 2~3 minutes; The five-spice powder again water being dissolved, bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water poured into, with slow fire, boils 30~60 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 2~4 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then sealing, and be placed under the water temperature of 90~110 ℃ waters continuous rolling sterilization 10~20 minutes, and be cooled to rapidly room temperature, obtain spiced bacterium mushroom sauce.
Preferably, the mode of described sealing is for adopting vacuum sealer sealing, and can opening vacuum is at 0.02~0.06Mpa.
In each Flavouring spicery of the present invention: Chinese anise, taste is micro-sweet, and fragrance is strong, and warming yang for dispelling cold can be covered fishy smell, the peculiar smell of food materials; Ginger, gas fragrance, taste is pungent, can help digestion by warm stomach; Fructus amomi, gas is fragrant and strong, pungent, the micro-hardship of taste, the effect that has dampness elimination to whet the appetite.In the Flavouring spicery of the spiced bacterium mushroom of the present invention sauce allotment with several aromatic flavours, have the spices of seasoning effect, each composition science compatibility, the effect with invigorating the spleen to dry, stomach strengthening and digestion promoting, adds during processing bacterium mushroom in right amount, can make bacterium mushroom sauce give off a strong fragrance, mellow.
Beneficial effect of the present invention is: bacterium mushroom sauce of the present invention is nutritious, and preparation process has added the compositions such as five-spice powder, Chinese anise, fructus amomi in sauce, makes bacterium mushroom sauce more delicious taste, mouthfeel abundanter; The invention provides the new preparation method of bacterium mushroom, make the bacterium mushroom sauce making retain the nutritional labeling of bacterium mushroom and delicious taste, edible for people more to enrich bacterium mushroom product, and also long shelf-life, easy to carry, there are wide market prospects.
The specific embodiment
With specific embodiment, be described further below, but the present invention is not limited to these embodiment.
Embodiment 1
Spiced bacterium mushroom sauce, described material composition and weight portion thereof are: 60 parts, bacterium mushroom, 30 parts of soya beans, 12 parts of camellia oils, 5 parts, ginger, 2 parts of fructus amomis, 3 parts of Chinese anises, 6 parts of five-spice powders, 3 parts of monosodium glutamates, 3 parts of chickens' extracts, 9 parts of bone meal, 5 parts of edible salts, 4 parts of cooking wine; Wherein said bacterium mushroom is that chicken is vertical, pixie stool, coprinus comatus be by the combination of 3:1:2.
The preparation method of the spiced bacterium mushroom of the present embodiment sauce, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 4 minutes, pull out and drain, standby;
2) soya bean is soaked in water 4 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to after 135 ℃, adds ginger, fructus amomi, Chinese anise frying 3 minutes; The five-spice powder again water being dissolved, bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water poured into, with slow fire, boils 45 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 3 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.04Mpa, and is placed under the water temperature of 100 ℃ waters continuous rolling sterilization 15 minutes, is cooled to rapidly room temperature, obtains spiced bacterium mushroom sauce.
Embodiment 2
Spiced bacterium mushroom sauce, described material composition and weight portion thereof are: 80 parts, bacterium mushroom, 32 parts of soya beans, 20 parts of camellia oils, 7 parts, ginger, 2 parts of fructus amomis, 2 parts of Chinese anises, 8 parts of five-spice powders, 3 parts of monosodium glutamates, 2 parts of chickens' extracts, 12 parts of bone meal, 5 parts of edible salts, 2 parts of cooking wine; Wherein said bacterium mushroom is that chicken is vertical.
The preparation method of the spiced bacterium mushroom of the present embodiment sauce, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 6 minutes, pull out and drain, standby;
2) soya bean is soaked in water 4 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to after 150 ℃, adds ginger, fructus amomi, Chinese anise frying 2 minutes; The five-spice powder again water being dissolved, bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water poured into, with slow fire, boils 60 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 2 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.06Mpa, and is placed under the water temperature of 90 ℃ waters continuous rolling sterilization 20 minutes, is cooled to rapidly room temperature, obtains spiced bacterium mushroom sauce.
Embodiment 3
Spiced bacterium mushroom sauce, described material composition and weight portion thereof are: 65 parts, bacterium mushroom, 20 parts of soya beans, 10 parts of camellia oils, 6 parts, ginger, 1 part of fructus amomi, 4 parts of Chinese anises, 7 parts of five-spice powders, 2 parts of monosodium glutamates, 4 parts of chickens' extracts, 8 parts of bone meal, 3 parts of edible salts, 5 parts of cooking wine; Wherein said bacterium mushroom is that chicken is vertical, Russula vivesscens (Schaeff.) Franch, hickory chick be by the combination of 3:1:1.
The preparation method of the spiced bacterium mushroom of the present embodiment sauce, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 5 minutes, pull out and drain, standby;
2) soya bean is soaked in water 3 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to after 120 ℃, adds ginger, fructus amomi, Chinese anise frying 3 minutes; The five-spice powder again water being dissolved, bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water poured into, with slow fire, boils 50 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 4 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.02Mpa, and is placed under the water temperature of 110 ℃ waters continuous rolling sterilization 10 minutes, is cooled to rapidly room temperature, obtains spiced bacterium mushroom sauce.
Embodiment 4
Spiced bacterium mushroom sauce, described material composition and weight portion thereof are: 40 parts, bacterium mushroom, 40 parts of soya beans, 8 parts of camellia oils, 3 parts, ginger, 13 parts of fructus amomis, 3 parts of Chinese anises, 4 parts of five-spice powders, 4 parts of monosodium glutamates, 3 parts of chickens' extracts, 6 parts of bone meal, 7 parts of edible salts, 3 parts of cooking wine; Wherein said bacterium mushroom is that Russula vivesscens (Schaeff.) Franch, coprinus comatus are by the combination of 1:1.
The preparation method of the spiced bacterium mushroom of the present embodiment sauce, the steps include:
1) bacterium mushroom is poured in boiling water into blanching 2 minutes, pull out and drain, standby;
2) soya bean is soaked in water 5 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to after 130 ℃, adds ginger, fructus amomi, Chinese anise frying 2 minutes; The five-spice powder again water being dissolved, bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water poured into, with slow fire, boils 50 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 4 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then adopts vacuum sealer sealing, and wherein can opening vacuum is at 0.03Mpa, and is placed under the water temperature of 95 ℃ waters continuous rolling sterilization 18 minutes, is cooled to rapidly room temperature, obtains spiced bacterium mushroom sauce.

Claims (5)

1. spiced bacterium mushroom sauce, it is characterized in that, described material composition and weight portion thereof are: 40~80 parts, bacterium mushroom, 20~40 parts of soya beans, 5~20 parts of camellia oils, 3~7 parts, ginger, 1~3 part of fructus amomi, 2~4 parts of Chinese anises, 4~8 parts of five-spice powders, 2~4 parts of monosodium glutamates, 2~4 parts of chickens' extracts, 6~12 parts of bone meal, 3~7 parts of edible salts, 2~5 parts of cooking wine.
2. spiced bacterium mushroom sauce according to claim 1, it is characterized in that, described material composition and weight portion thereof are: 60 parts, bacterium mushroom, 30 parts of soya beans, 12 parts of camellia oils, 5 parts, ginger, 2 parts of fructus amomis, 3 parts of Chinese anises, 6 parts of five-spice powders, 3 parts of monosodium glutamates, 3 parts of chickens' extracts, 9 parts of bone meal, 5 parts of edible salts, 4 parts of cooking wine.
3. spiced bacterium mushroom sauce according to claim 1, is characterized in that: described bacterium mushroom is that chicken is vertical, one or more combinations in Russula vivesscens (Schaeff.) Franch, pixie stool, coprinus comatus or hickory chick.
4. the preparation method of spiced bacterium mushroom sauce as claimed in claim 1 or 2, is characterized in that, comprises the following steps:
1) bacterium mushroom is poured in boiling water into blanching 2~6 minutes, pull out and drain, standby;
2) soya bean is soaked in water 3~5 hours, and puts into pot boiling to free from beany flavor, pull out, standby;
3) camellia oil is heated to after 120~150 ℃, adds ginger, fructus amomi, Chinese anise frying 2~3 minutes; The five-spice powder again water being dissolved, bone meal, edible salt, step 1) pretreated bacterium mushroom, step 2) pretreated soya bean and suitable quantity of water poured into, with slow fire, boils 30~60 minutes; Then add monosodium glutamate, chickens' extract and cooking wine to stir 2~4 minutes, the sauce that obtains boiling after it is mixed;
4) by step 3) sauce that boils is canned, then sealing, and be placed under the water temperature of 90~110 ℃ waters continuous rolling sterilization 10~20 minutes, and be cooled to rapidly room temperature, obtain spiced bacterium mushroom sauce.
5. preparation method according to claim 4, is characterized in that: the mode of described sealing is for adopting vacuum sealer sealing, and can opening vacuum is at 0.02~0.06Mpa.
CN201410307982.9A 2014-06-30 2014-06-30 Spiced mushroom sauce and preparation method thereof Pending CN104068372A (en)

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381977A (en) * 2014-10-31 2015-03-04 张鹏 Sauce with soybeans and mushrooms
CN104397666A (en) * 2014-11-04 2015-03-11 曲少春 Mushroom sauce
CN104431971A (en) * 2014-11-19 2015-03-25 滁州市百年食品有限公司 Health fungoid low-salt soybean sauce and preparation method thereof
CN105249427A (en) * 2015-10-30 2016-01-20 成都圣灵生物科技有限公司 Russula virescens sauce
CN106136209A (en) * 2016-07-06 2016-11-23 徐金伟 A kind of collybia albuminosa mushroom paste and manufacture craft thereof
CN109123424A (en) * 2018-09-04 2019-01-04 安徽食亿鲜食品有限公司 The ultra-fine bone end composite seasoning sauce of the fresh perfume of one kind and its processing technology

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011067184A (en) * 2009-09-24 2011-04-07 Nagasato Mitsuo Combined dry powder seasoning and method for housing combined dry powder seasoning
CN102058089A (en) * 2010-12-04 2011-05-18 江南大学 Method for improving flavor of seasoning edible mushroom paste
CN102389104A (en) * 2011-11-11 2012-03-28 李锦记(新会)食品有限公司 Assorted mushroom sauce and preparation method thereof

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JP2011067184A (en) * 2009-09-24 2011-04-07 Nagasato Mitsuo Combined dry powder seasoning and method for housing combined dry powder seasoning
CN102058089A (en) * 2010-12-04 2011-05-18 江南大学 Method for improving flavor of seasoning edible mushroom paste
CN102389104A (en) * 2011-11-11 2012-03-28 李锦记(新会)食品有限公司 Assorted mushroom sauce and preparation method thereof

Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104381977A (en) * 2014-10-31 2015-03-04 张鹏 Sauce with soybeans and mushrooms
CN104397666A (en) * 2014-11-04 2015-03-11 曲少春 Mushroom sauce
CN104431971A (en) * 2014-11-19 2015-03-25 滁州市百年食品有限公司 Health fungoid low-salt soybean sauce and preparation method thereof
CN105249427A (en) * 2015-10-30 2016-01-20 成都圣灵生物科技有限公司 Russula virescens sauce
CN106136209A (en) * 2016-07-06 2016-11-23 徐金伟 A kind of collybia albuminosa mushroom paste and manufacture craft thereof
CN109123424A (en) * 2018-09-04 2019-01-04 安徽食亿鲜食品有限公司 The ultra-fine bone end composite seasoning sauce of the fresh perfume of one kind and its processing technology

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Application publication date: 20141001