CN104187575A - XO sauce and preparing method thereof - Google Patents
XO sauce and preparing method thereof Download PDFInfo
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- CN104187575A CN104187575A CN201410349502.5A CN201410349502A CN104187575A CN 104187575 A CN104187575 A CN 104187575A CN 201410349502 A CN201410349502 A CN 201410349502A CN 104187575 A CN104187575 A CN 104187575A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 44
- 239000000843 powder Substances 0.000 claims abstract description 41
- 240000002234 Allium sativum Species 0.000 claims abstract description 32
- 235000004611 garlic Nutrition 0.000 claims abstract description 32
- 244000153955 Reynoutria sachalinensis Species 0.000 claims abstract description 31
- 235000003202 Reynoutria sachalinensis Nutrition 0.000 claims abstract description 31
- 241000238557 Decapoda Species 0.000 claims abstract description 27
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 21
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 20
- 229930006000 Sucrose Natural products 0.000 claims abstract description 20
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 14
- 239000010977 jade Substances 0.000 claims description 37
- 241000208293 Capsicum Species 0.000 claims description 31
- 235000002566 Capsicum Nutrition 0.000 claims description 31
- 239000001390 capsicum minimum Substances 0.000 claims description 31
- 241000234282 Allium Species 0.000 claims description 30
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 30
- 239000003921 oil Substances 0.000 claims description 18
- 235000019198 oils Nutrition 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 235000019483 Peanut oil Nutrition 0.000 claims description 12
- 239000000312 peanut oil Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 9
- 240000001341 Reynoutria japonica Species 0.000 claims description 7
- 235000018167 Reynoutria japonica Nutrition 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 238000010298 pulverizing process Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 abstract 2
- 240000008574 Capsicum frutescens Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 241000237502 Ostreidae Species 0.000 abstract 2
- 241000237509 Patinopecten sp. Species 0.000 abstract 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 235000020636 oyster Nutrition 0.000 abstract 2
- 235000020637 scallop Nutrition 0.000 abstract 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 2
- 239000011780 sodium chloride Substances 0.000 abstract 2
- 230000007774 longterm Effects 0.000 abstract 1
- LUKBXSAWLPMMSZ-OWOJBTEDSA-N Trans-resveratrol Polymers C1=CC(O)=CC=C1\C=C\C1=CC(O)=CC(O)=C1 LUKBXSAWLPMMSZ-OWOJBTEDSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- STECJAGHUSJQJN-GAUPFVANSA-N Hyoscine Natural products C1([C@H](CO)C(=O)OC2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-GAUPFVANSA-N 0.000 description 1
- STECJAGHUSJQJN-UHFFFAOYSA-N N-Methyl-scopolamin Natural products C1C(C2C3O2)N(C)C3CC1OC(=O)C(CO)C1=CC=CC=C1 STECJAGHUSJQJN-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000014676 Phragmites communis Nutrition 0.000 description 1
- QNVSXXGDAPORNA-UHFFFAOYSA-N Resveratrol Natural products OC1=CC=CC(C=CC=2C=C(O)C(O)=CC=2)=C1 QNVSXXGDAPORNA-UHFFFAOYSA-N 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000002175 menstrual effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 229940016667 resveratrol Drugs 0.000 description 1
- 235000021283 resveratrol Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- STECJAGHUSJQJN-FWXGHANASA-N scopolamine Chemical compound C1([C@@H](CO)C(=O)O[C@H]2C[C@@H]3N([C@H](C2)[C@@H]2[C@H]3O2)C)=CC=CC=C1 STECJAGHUSJQJN-FWXGHANASA-N 0.000 description 1
- 229960002646 scopolamine Drugs 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
-
- 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
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- 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
XO sauce and a preparing method thereof are provided. Components of the XO sauce comprise giant knot weed powder, ham, dried scallop, shrimp meat, dry scallion, garlic, edible oil, hot pepper, oyster sauce, chicken powder, white sugar and table salt. The XO sauce comprises 0.1-3 parts by weight of the giant knot weed powder, 5-20 parts by weight of the ham, 1-10 parts by weight of the dried scallop, 5-20 parts by weight of the shrimp meat, 5-10 parts by weight of the dry scallion, 5-10 parts by weight of the garlic, 30-50 parts by weight of the edible oil, 5-10 parts by weight of the hot pepper, 0.5-1 part by weight of the oyster sauce, 0.5-1 part by weight of the chicken powder, 0.1-1 part by weight of the white sugar and 0.1-0.5 part by weight of the table salt. The XO sauce prepared by the method maintains a peppery taste. Long-term eating of the XO sauce is free of suffering from excessive internal heat.
Description
Technical field
The present invention relates to food seasoning field, be specifically related to a kind of XO sauce and preparation method thereof.
Background technology
XO sauce is a kind of flavoring of Mr.'s Huang Ping Hua invention, adopts several famousr and precious material developments to form.First XO sauce come across some senior wineshops, the 1980's Hong Kong, and in nineteen ninety for start universalness.The material of XO sauce does not have certain standard, but mainly all comprised precious jade post, dried shrimp, Jinhua ham and capsicum etc., during taste is fresh, be with peppery.Because South China especially Guangdong temperature is high, high humidity, to eat and pepperyly very easily get angry, the edible frequency of consumer is not high, the XO sauce of restriction universal and promoting.
Giant knotweed (formal name used at school: Reynoutria japonica Houtt.) has another name called acid cylinder bar, acid bucket reed, large osteosynthesis, spot village root.Stem is upright, and high 1-2 rice is sturdy, hollow, and tool is vertical rib significantly, and tool kick, without hair.Produce the ground such as Southern Shaanxi, SOUTH OF GANSU, East China, Central China, south China.Root-like stock hyoscine, have clearing heat and detoxicating, invigorate blood circulation, the loose stasis of blood, stimulate the menstrual flow, the effect such as antibechic.And the extract of giant knotweed protects liver, antibacterial, antiviral effect.
Summary of the invention
Object of the present invention is mainly easily to get angry after eating for XO sauce consumer in prior art, and a kind of XO sauce that can retain pungent and do not get angry and preparation method thereof is now provided.
For realizing object of the present invention, the invention provides following technical scheme:
A kind of XO sauce, its composition comprises giant knotweed powder, ham, precious jade post, peeled shrimp, dry green onion, garlic, edible oil, capsicum, oil consumption, chicken powder, white sugar and salt, weight fraction is: giant knotweed powder 0.1-3; Ham 5-20; Precious jade post 1-10; Peeled shrimp 5-20; Dry green onion 5-10; Garlic 5-10; Edible oil 30-50; Capsicum 5-10; Oil consumption 0.5-1; Chicken powder 0.5-1; White sugar 0.1-1; Salt 0.1-0.5.
Described XO sauce, its component and preferred weight mark are: giant knotweed powder 0.5-2; Ham 5-15; Precious jade post 2-8; Peeled shrimp 5-15; Dry green onion 5-10; Garlic 5-10; Edible oil 40-50; Capsicum 5-10; Oil consumption 0.5-1; Chicken powder 0.5-1; White sugar 0.1-1; Salt 0.1-0.5.
Described XO sauce, its component and preferred weight mark are: giant knotweed powder 1; Ham 12; Precious jade post 4; Peeled shrimp 10; Dry green onion 8; Garlic 8; Edible oil 48; Capsicum 7; Oil consumption 0.7; Chicken powder 0.7; White sugar 0.4; Salt 0.2.
Described XO sauce, described giant knotweed powder is the powder after Polygonum cuspidatum Sieb. et Zucc root grinds, powder diameter is 15-50 micron.
Described XO sauce, described edible oil is peanut oil, described capsicum is capsicum annum fasciculatum.
Described XO sauce, described precious jade post is broken precious jade post, diameter is 1-5mm.
A kind of XO sauce preparation method: a, precious jade post is soaked in water 40 minutes, drains the water; Dry green onion and garlic are put into respectively to pulverizer pulverizing for dry green onion end and garlic end; B, capsicum are cut to three sections; Ham is cut into the ham bar of long 15-30mm, wide 2-5mm, high 2-5mm; It is fine and soft that peeled shrimp is pulverized with pulverizer; C, ham bar is fried to golden yellow with eating; D, peanut oil is poured into and in pot, is heated to 120-150 DEG C and adds peeled shrimp, capsicum, precious jade post, dry green onion end, garlic end, giant knotweed powder, stir, then put into white sugar, oil consumption and salt, coolingly make described XO sauce.
The invention has the advantages that:
1, in XO sauce of the present invention, adopt the character of the clearing heat and removing internal heat of giant knotweed powder, after consumer is edible, there will not be the phenomenon of getting angry.
2, giant knotweed powder, in edible oil, can discharge its active component polygonin, resveratrol etc., has extended the quality guarantee period of XO sauce, and has improved the local flavor of XO sauce.
3, the present invention adopts giant knotweed powder, has ensured the original pungent of XO sauce, has met consumer and has liked peppery mouthfeel.
Detailed description of the invention
In order to illustrate in greater detail the present invention, provide the following example of preparing.But scope of the present invention is not limited to this.
Embodiment 1
XO sauce, its component and weight fraction are: giant knotweed powder 10g; Ham 120g; Precious jade post 40g; Peeled shrimp 100g; Dry green onion 80g; Garlic 80g; Edible oil 480g; Capsicum 70g; Oil consumption 7g; Chicken powder 7g; White sugar 4g; Salt 2g.
Giant knotweed powder is the powder after Polygonum cuspidatum Sieb. et Zucc root grinds, and powder diameter is 15 microns.
Edible oil is peanut oil, and described capsicum is capsicum annum fasciculatum.
Precious jade post is broken precious jade post, and diameter is 1-5mm.
Preparation method: a, precious jade post is soaked in water 40 minutes, drains the water; Dry green onion and garlic are put into respectively to pulverizer pulverizing for dry green onion end and garlic end; B, capsicum are cut to three sections; Ham is cut into the ham bar of long 15-30mm, wide 2-5mm, high 2-5mm; It is fine and soft that peeled shrimp is pulverized with pulverizer; C, ham bar is fried to golden yellow with eating; D, peanut oil is poured into and in pot, is heated to 120-150 DEG C and adds peeled shrimp, capsicum, precious jade post, dry green onion end, garlic end, giant knotweed powder, stir, then put into white sugar, oil consumption and salt, the cooling XO sauce of making.
Embodiment 2
XO sauce, its component and weight fraction are: giant knotweed powder 20g; Ham 120g; Precious jade post 60g; Peeled shrimp 100g; Dry green onion 80g; Garlic 80g; Edible oil 440g; Capsicum 70g; Oil consumption 10g; Chicken powder 7g; White sugar 4g; Salt 5g.
Giant knotweed powder is the powder after Polygonum cuspidatum Sieb. et Zucc root grinds, and powder diameter is 15 microns.
Edible oil is peanut oil, and described capsicum is capsicum annum fasciculatum.
Precious jade post is broken precious jade post, and diameter is 1-5mm.
Preparation method: a, precious jade post is soaked in water 40 minutes, drains the water; Dry green onion and garlic are put into respectively to pulverizer pulverizing for dry green onion end and garlic end; B, capsicum are cut to three sections; Ham is cut into the ham bar of long 15-30mm, wide 2-5mm, high 2-5mm; It is fine and soft that peeled shrimp is pulverized with pulverizer; C, ham bar is fried to golden yellow with eating; D, peanut oil is poured into and in pot, is heated to 120-150 DEG C and adds peeled shrimp, capsicum, precious jade post, dry green onion end, garlic end, giant knotweed powder, stir, then put into white sugar, oil consumption and salt, the cooling XO sauce of making.
Embodiment 3
XO sauce, its component and weight fraction are: giant knotweed powder 30g; Ham 150g; Precious jade post 50g; Peeled shrimp 120g; Dry green onion 80g; Garlic 80g; Edible oil 400g; Capsicum 70g; Oil consumption 5g; Chicken powder 5g; White sugar 6g; Salt 4g.
Giant knotweed powder is the powder after Polygonum cuspidatum Sieb. et Zucc root grinds, and powder diameter is 15 microns.
Edible oil is peanut oil, and described capsicum is capsicum annum fasciculatum.
Precious jade post is broken precious jade post, and diameter is 1-5mm.
Preparation method: a, precious jade post is soaked in water 40 minutes, drains the water; Dry green onion and garlic are put into respectively to pulverizer pulverizing for dry green onion end and garlic end; B, capsicum are cut to three sections; Ham is cut into the ham bar of long 15-30mm, wide 2-5mm, high 2-5mm; It is fine and soft that peeled shrimp is pulverized with pulverizer; C, ham bar is fried to golden yellow with eating; D, peanut oil is poured into and in pot, is heated to 120-150 DEG C and adds peeled shrimp, capsicum, precious jade post, dry green onion end, garlic end, giant knotweed powder, stir, then put into white sugar, oil consumption and salt, the cooling XO sauce of making.
Embodiment 4
XO sauce, its component and weight fraction are: giant knotweed powder 15g; Ham 150g; Precious jade post 55g; Peeled shrimp 150g; Dry green onion 80g; Garlic 80g; Edible oil 380g; Capsicum 60g; Oil consumption 10g; Chicken powder 10g; White sugar 7g; Salt 5g.
Giant knotweed powder is the powder after Polygonum cuspidatum Sieb. et Zucc root grinds, and powder diameter is 15 microns.
Edible oil is peanut oil, and described capsicum is capsicum annum fasciculatum.
Precious jade post is broken precious jade post, and diameter is 1-5mm.
Preparation method: a, precious jade post is soaked in water 40 minutes, drains the water; Dry green onion and garlic are put into respectively to pulverizer pulverizing for dry green onion end and garlic end; B, capsicum are cut to three sections; Ham is cut into the ham bar of long 15-30mm, wide 2-5mm, high 2-5mm; It is fine and soft that peeled shrimp is pulverized with pulverizer; C, ham bar is fried to golden yellow with eating; D, peanut oil is poured into and in pot, is heated to 120-150 DEG C and adds peeled shrimp, capsicum, precious jade post, dry green onion end, garlic end, giant knotweed powder, stir, then put into white sugar, oil consumption and salt, the cooling XO sauce of making.
The above; be only preferably detailed description of the invention of the present invention, but protection scope of the present invention is not limited to this, in the technical scope that any those of ordinary skill in the art disclose in the present invention; the variation that can expect easily or replacement, within all should being encompassed in protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with the protection domain of claim.
Claims (7)
1. an XO sauce, its composition comprises giant knotweed powder, ham, precious jade post, peeled shrimp, dry green onion, garlic, edible oil, capsicum, oil consumption, chicken powder, white sugar and salt, weight fraction is: giant knotweed powder 0.1-3; Ham 5-20; Precious jade post 1-10; Peeled shrimp 5-20; Dry green onion 5-10; Garlic 5-10; Edible oil 30-50; Capsicum 5-10; Oil consumption 0.5-1; Chicken powder 0.5-1; White sugar 0.1-1; Salt 0.1-0.5.
2. XO sauce as claimed in claim 1, its component and weight fraction are: giant knotweed powder 0.5-2; Ham 5-15; Precious jade post 2-8; Peeled shrimp 5-15; Dry green onion 5-10; Garlic 5-10; Edible oil 40-50; Capsicum 5-10; Oil consumption 0.5-1; Chicken powder 0.5-1; White sugar 0.1-1; Salt 0.1-0.5.
3. XO sauce according to claim 1, its component and weight fraction are: giant knotweed powder 1; Ham 12; Precious jade post 4; Peeled shrimp 10; Dry green onion 8; Garlic 8; Edible oil 48; Capsicum 7; Oil consumption 0.7; Chicken powder 0.7; White sugar 0.4; Salt 0.2.
4. XO sauce according to claim 1, described giant knotweed powder is the powder after Polygonum cuspidatum Sieb. et Zucc root grinds, powder diameter is 15-50 micron.
5. XO sauce according to claim 1, described edible oil is peanut oil, described capsicum is capsicum annum fasciculatum.
6. XO sauce according to claim 1, described precious jade post is broken precious jade post, diameter is 1-5mm.
XO sauce preparation method a: a, precious jade post is soaked in water 40 minutes, drain the water; Dry green onion and garlic are put into respectively to pulverizer pulverizing for dry green onion end and garlic end; B, capsicum are cut to three sections; Ham is cut into the ham bar of long 15-30mm, wide 2-5mm, high 2-5mm; It is fine and soft that peeled shrimp is pulverized with pulverizer; C, ham bar is fried to golden yellow with eating; D, peanut oil is poured into and in pot, is heated to 120-150 DEG C and adds peeled shrimp, ham bar, capsicum, precious jade post, dry green onion end, garlic end, giant knotweed powder, stir, then put into white sugar, oil consumption and salt, the cooling XO sauce of making described in claim 1-6 any one.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410349502.5A CN104187575B (en) | 2014-07-22 | 2014-07-22 | A kind of XO sauce and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410349502.5A CN104187575B (en) | 2014-07-22 | 2014-07-22 | A kind of XO sauce and preparation method thereof |
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| Publication Number | Publication Date |
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| CN104187575A true CN104187575A (en) | 2014-12-10 |
| CN104187575B CN104187575B (en) | 2016-05-18 |
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Cited By (15)
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| CN105661478A (en) * | 2016-03-17 | 2016-06-15 | 陈夏风 | Delicious sauce free of excessive internal heat and making method thereof |
| CN105685949A (en) * | 2016-03-17 | 2016-06-22 | 陈夏风 | Delicious sauce causing no internal heat and preparation method thereof |
| CN105725167A (en) * | 2016-03-17 | 2016-07-06 | 陈夏风 | Delicious sauce which does not cause internal heat and production method thereof |
| CN105747198A (en) * | 2016-03-17 | 2016-07-13 | 陈夏风 | Bibimbap sauce and preparation method thereof |
| CN105768046A (en) * | 2016-03-17 | 2016-07-20 | 陈夏风 | Delicious and nutritional sauce and preparation method thereof |
| CN105768048A (en) * | 2016-03-30 | 2016-07-20 | 贺灿炎 | Seaweed-XO sauce |
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| CN110892981A (en) * | 2019-11-18 | 2020-03-20 | 湖南裕湘食品有限公司 | Seafood-flavor seasoning sauce and preparation method thereof |
| CN112971107A (en) * | 2021-03-26 | 2021-06-18 | 齐丰 | XO sauce formula with good fishy smell removing effect and simple and convenient process and preparation method thereof |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105795446A (en) * | 2016-03-17 | 2016-07-27 | 陈夏风 | Sauce material to be mixed with noodles and preparation method thereof |
| CN105661478A (en) * | 2016-03-17 | 2016-06-15 | 陈夏风 | Delicious sauce free of excessive internal heat and making method thereof |
| CN105725167A (en) * | 2016-03-17 | 2016-07-06 | 陈夏风 | Delicious sauce which does not cause internal heat and production method thereof |
| CN105747198A (en) * | 2016-03-17 | 2016-07-13 | 陈夏风 | Bibimbap sauce and preparation method thereof |
| CN105768046A (en) * | 2016-03-17 | 2016-07-20 | 陈夏风 | Delicious and nutritional sauce and preparation method thereof |
| CN105685949A (en) * | 2016-03-17 | 2016-06-22 | 陈夏风 | Delicious sauce causing no internal heat and preparation method thereof |
| CN105768048A (en) * | 2016-03-30 | 2016-07-20 | 贺灿炎 | Seaweed-XO sauce |
| CN105942477A (en) * | 2016-06-29 | 2016-09-21 | 韦智涛 | Preparation method of turtle meat sauce |
| CN106262761A (en) * | 2016-10-10 | 2017-01-04 | 陈嘉润 | A kind of low sugar shelf-stable seafood XO beans and preparation method |
| CN107048336A (en) * | 2017-04-14 | 2017-08-18 | 四川锦膳食品有限公司 | A kind of processing method of XO sauce |
| CN107411035A (en) * | 2017-05-16 | 2017-12-01 | 马鞍山市晶翔食品有限公司 | A kind of high-quality thick chilli sauce |
| CN109619361A (en) * | 2018-11-28 | 2019-04-16 | 上海正况商务咨询中心 | A kind of trendy styles from Hong Kong XO sauce and preparation method thereof |
| CN110892981A (en) * | 2019-11-18 | 2020-03-20 | 湖南裕湘食品有限公司 | Seafood-flavor seasoning sauce and preparation method thereof |
| CN112971107A (en) * | 2021-03-26 | 2021-06-18 | 齐丰 | XO sauce formula with good fishy smell removing effect and simple and convenient process and preparation method thereof |
| CN113412927A (en) * | 2021-05-17 | 2021-09-21 | 珠海京韵传奇餐饮文化管理有限公司 | Preparation method of spicy dried scallop table sauce |
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