CN104323207A - Seasoning for noodles served with sauce and making method thereof - Google Patents
Seasoning for noodles served with sauce and making method thereof Download PDFInfo
- Publication number
- CN104323207A CN104323207A CN201410528886.7A CN201410528886A CN104323207A CN 104323207 A CN104323207 A CN 104323207A CN 201410528886 A CN201410528886 A CN 201410528886A CN 104323207 A CN104323207 A CN 104323207A
- Authority
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- China
- Prior art keywords
- powder
- sauce
- appropriate
- seasoning
- flavoring
- 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
- 235000012149 noodles Nutrition 0.000 title claims abstract description 13
- 235000015067 sauces Nutrition 0.000 title claims abstract description 10
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 4
- 238000000034 method Methods 0.000 title abstract 2
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000843 powder Substances 0.000 claims abstract description 16
- 235000000832 Ayote Nutrition 0.000 claims abstract description 9
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 9
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 9
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 9
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 9
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 241001481296 Malus spectabilis Species 0.000 claims abstract description 9
- 240000007228 Mangifera indica Species 0.000 claims abstract description 9
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 9
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 9
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 9
- 239000001556 apium graveolens l. seed extract Substances 0.000 claims abstract description 9
- 210000004556 brain Anatomy 0.000 claims abstract description 9
- 229940116732 celery seed extract Drugs 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 239000008367 deionised water Substances 0.000 claims abstract description 9
- 229910021641 deionized water Inorganic materials 0.000 claims abstract description 9
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 6
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 6
- 239000010495 camellia oil Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000021419 vinegar Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- CAXNYFPECZCGFK-UHFFFAOYSA-N 2-phenyl-2-pyridin-2-ylacetonitrile Chemical compound C=1C=CC=NC=1C(C#N)C1=CC=CC=C1 CAXNYFPECZCGFK-UHFFFAOYSA-N 0.000 claims description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 8
- 240000002045 Guettarda speciosa Species 0.000 claims description 8
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000012141 concentrate Substances 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 238000007710 freezing Methods 0.000 claims description 3
- 230000008014 freezing Effects 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 244000000231 Sesamum indicum Species 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 6
- 239000008280 blood Substances 0.000 abstract description 3
- 210000004369 blood Anatomy 0.000 abstract description 3
- 235000013402 health food Nutrition 0.000 abstract description 3
- 230000002087 whitening effect Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 2
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- 108010073771 Soybean Proteins Proteins 0.000 abstract 1
- 239000013064 chemical raw material Substances 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000003647 oxidation Effects 0.000 abstract 1
- 238000007254 oxidation reaction Methods 0.000 abstract 1
- 229940001941 soy protein Drugs 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 8
- 235000009508 confectionery Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 235000013330 chicken meat Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 229940079593 drug Drugs 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 239000003317 industrial substance Substances 0.000 description 1
- 241000238565 lobster Species 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000004223 monosodium glutamate Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- 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
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
-
- 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 discloses a seasoning for noodles served with sauce and a making method thereof. The seasoning is composed of the following raw materials by weight part: 45-50 of broad bean paste, 10-12 of soy protein powder, 4-5 of star anise, 2-4 of cinnamon, 4-6 of dahurian angelica root, 5-6 of Amomum tsaoko, 2-3 of fennel, 2-4 of malus spectabilis leaf, 8-10 of pumpkin pulp, 8-10 of mango pulp, 1-1.5 of a celery seed extract, 3-4 of pig brains, 4-5 of cumin powder, 1-2 of citric acid, 4-5 of tea seed oil, 5-6 of mature vinegar, a proper amount of refined salt and a proper amount of deionized water. The seasoning provided by the invention has the characteristics of rich nutrition, delicious taste and rich fragrance, combines the food function and medical health care functions of food together, is in line with the traditional medical idea, and is also close to the concept of modern health food, is not added with any chemical raw material, and has the efficacy of clearing heat and cooling blood, resisting oxidation and whitening skin.
Description
Technical field
The present invention relates to food processing technology field, be specifically related to a kind of noodles served with soy sauce, sesame butter, etc. flavoring and preparation method thereof.
Background technology
Existing flavoring is various in style, but general flavoring function ratio is more single, as monosodium glutamate, chickens' extract, spices etc. all only play the effect regulating mouthfeel, people are when the face of making, grilled fish, lobster, dry pot, the prepared food of roast chicken public affairs and cold dish or cool product, need to carry out condiment preparation, the material taste that it recalls varies with each individual, have sweet and without salty, have salty and without sweet acid, or sweet acid is salty out of proportionly cannot swallow, and also there is no a kind of specification, delicious commercial flavoring at present, the demand of people in edible face is not being met.
Summary of the invention
The object of the present invention is to provide a kind of noodles served with soy sauce, sesame butter, etc. flavoring and preparation method thereof.
The present invention adopts following technical scheme:
Noodles served with soy sauce, sesame butter, etc. flavoring, the weight portion of its constitutive material is: thick broad-bean sauce 45-50, soyabean protein powder 10-12, anistree 4-5, cassia bark 2-4, root of Dahurain angelica 4-6, tsaoko 5-6, fennel seeds 2-3, Malus spectabilis leaf 2-4, crushed pumpkin 8-10, mango pulp 8-10, Celeryseed extract 1-1.5, pig brains 3-4, cumin powder 4-5, citric acid 1-2, tea-seed oil 4-5, mature vinegar 5-6, refined salt is appropriate and deionized water is appropriate.
Noodles served with soy sauce, sesame butter, etc. flavoring, the weight portion of its constitutive material is: thick broad-bean sauce 48, soyabean protein powder 11, anistree 4.5, cassia bark 3, the root of Dahurain angelica 5, tsaoko 5.5, fennel seeds 2.5, Malus spectabilis leaf 3, crushed pumpkin 9, mango pulp 9, Celeryseed extract 1.2, pig brains 3.5, cumin powder 4.5, citric acid 1.5, tea-seed oil 4.5, mature vinegar 5.5, refined salt is appropriate and deionized water is appropriate.
The preparation method of noodles served with soy sauce, sesame butter, etc. flavoring, comprises the following steps:
(1) take each raw material by the weight portion of constitutive material, first anise, cassia bark, the root of Dahurain angelica, tsaoko, fennel seeds and Malus spectabilis leaf are cleaned, put into pot and decoct 30-40 minute, cross leaching filtrate, after cooling, be concentrated into 100-120ml;
(2) soyabean protein powder, crushed pumpkin, mango pulp, Celeryseed extract and pig brains are mixed, dry after stirring, then grind to form fine powder, cross 80-100 mesh sieve;
(3) thick broad-bean sauce is put into pot, add appropriate amount of deionized water, boil 10-15 minute, then the concentrate of step (1), step (2) fine powder and other surplus stocks is added, boil 20-30 minute, after cooling under the environment of subzero 4-5 DEG C freezing 3-6 hour, take out section, put into baking box to dry, then pulverize in powder.
Beneficial effect of the present invention:
Flavoring of the present invention is nutritious, delicious in taste, fragrance is dense, the cuisines function of food and medicines and health protection function are combined, both traditional medical sense had been met, again close to the concept of modern health food, do not add any industrial chemicals, there is effect of clearing heat and cooling blood, anti-oxidant and skin whitening.
Detailed description of the invention
Embodiment 1: noodles served with soy sauce, sesame butter, etc. flavoring, the weight portion (g) of its constitutive material is: thick broad-bean sauce 48, soyabean protein powder 11, anistree 4.5, cassia bark 3, the root of Dahurain angelica 5, tsaoko 5.5, fennel seeds 2.5, Malus spectabilis leaf 3, crushed pumpkin 9, mango pulp 9, Celeryseed extract 1.2, pig brains 3.5, cumin powder 4.5, citric acid 1.5, tea-seed oil 4.5, mature vinegar 5.5, refined salt is appropriate and deionized water is appropriate.
The preparation method of noodles served with soy sauce, sesame butter, etc. flavoring, comprises the following steps:
(1) take each raw material by the weight portion of constitutive material, first anise, cassia bark, the root of Dahurain angelica, tsaoko, fennel seeds and Malus spectabilis leaf are cleaned, put into pot and decoct 35 minutes, cross leaching filtrate, after cooling, be concentrated into 110ml;
(2) soyabean protein powder, crushed pumpkin, mango pulp, Celeryseed extract and pig brains are mixed, dry after stirring, then grind to form fine powder, cross 90 mesh sieves;
(3) thick broad-bean sauce is put into pot, add appropriate amount of deionized water, boil 15 minutes, then the concentrate of step (1), step (2) fine powder and other surplus stocks is added, boil 25 minutes, after cooling under the environment of subzero 5 DEG C freezing 4 hours, take out section, put into baking box to dry, then pulverize in powder.
The cuisines function of food and medicines and health protection function combine by flavoring of the present invention, have both met traditional medical sense, again close to the concept of modern health food, have effect of clearing heat and cooling blood, anti-oxidant and skin whitening.
Claims (3)
1. a noodles served with soy sauce, sesame butter, etc. flavoring, is characterized in that the weight portion of its constitutive material is: thick broad-bean sauce 45-50, soyabean protein powder 10-12, anistree 4-5, cassia bark 2-4, root of Dahurain angelica 4-6, tsaoko 5-6, fennel seeds 2-3, Malus spectabilis leaf 2-4, crushed pumpkin 8-10, mango pulp 8-10, Celeryseed extract 1-1.5, pig brains 3-4, cumin powder 4-5, citric acid 1-2, tea-seed oil 4-5, mature vinegar 5-6, refined salt is appropriate and deionized water is appropriate.
2. noodles served with soy sauce, sesame butter, etc. flavoring according to claim 1, is characterized in that the weight portion of its constitutive material is: thick broad-bean sauce 48, soyabean protein powder 11, anistree 4.5, cassia bark 3, the root of Dahurain angelica 5, tsaoko 5.5, fennel seeds 2.5, Malus spectabilis leaf 3, crushed pumpkin 9, mango pulp 9, Celeryseed extract 1.2, pig brains 3.5, cumin powder 4.5, citric acid 1.5, tea-seed oil 4.5, mature vinegar 5.5, refined salt is appropriate and deionized water is appropriate.
3. a preparation method for noodles served with soy sauce, sesame butter, etc. flavoring as claimed in claim 1, is characterized in that comprising the following steps:
(1) take each raw material by the weight portion of constitutive material, first anise, cassia bark, the root of Dahurain angelica, tsaoko, fennel seeds and Malus spectabilis leaf are cleaned, put into pot and decoct 30-40 minute, cross leaching filtrate, after cooling, be concentrated into 100-120ml;
(2) soyabean protein powder, crushed pumpkin, mango pulp, Celeryseed extract and pig brains are mixed, dry after stirring, then grind to form fine powder, cross 80-100 mesh sieve;
(3) thick broad-bean sauce is put into pot, add appropriate amount of deionized water, boil 10-15 minute, then the concentrate of step (1), step (2) fine powder and other surplus stocks is added, boil 20-30 minute, after cooling under the environment of subzero 4-5 DEG C freezing 3-6 hour, take out section, put into baking box to dry, then pulverize in powder.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410528886.7A CN104323207A (en) | 2014-10-10 | 2014-10-10 | Seasoning for noodles served with sauce and making method thereof |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201410528886.7A CN104323207A (en) | 2014-10-10 | 2014-10-10 | Seasoning for noodles served with sauce and making method thereof |
Publications (1)
Publication Number | Publication Date |
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CN104323207A true CN104323207A (en) | 2015-02-04 |
Family
ID=52398139
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
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CN201410528886.7A Pending CN104323207A (en) | 2014-10-10 | 2014-10-10 | Seasoning for noodles served with sauce and making method thereof |
Country Status (1)
Country | Link |
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CN (1) | CN104323207A (en) |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110313602A (en) * | 2019-07-29 | 2019-10-11 | 赵站锋 | A kind of fruits and vegetables seasoning and preparation method thereof |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000083604A (en) * | 1998-09-09 | 2000-03-28 | Kao Corp | Additive for food product |
CN101999625A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Solid flavoring and preparation process thereof |
CN102578523A (en) * | 2012-01-25 | 2012-07-18 | 保定味群食品科技股份有限公司 | Sauce flavor powder |
CN103564408A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Compound seasoning sauce suitable for people of all ages and preparation method of compound seasoning sauce |
CN104012926A (en) * | 2014-06-25 | 2014-09-03 | 河南京华食品科技开发有限公司 | Method for preparing spicy and hot beef flavored compound seasoning by combining vacuum frying and microencapsulating technology |
-
2014
- 2014-10-10 CN CN201410528886.7A patent/CN104323207A/en active Pending
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JP2000083604A (en) * | 1998-09-09 | 2000-03-28 | Kao Corp | Additive for food product |
CN101999625A (en) * | 2009-09-01 | 2011-04-06 | 上海太太乐食品有限公司 | Solid flavoring and preparation process thereof |
CN102578523A (en) * | 2012-01-25 | 2012-07-18 | 保定味群食品科技股份有限公司 | Sauce flavor powder |
CN103564408A (en) * | 2013-09-26 | 2014-02-12 | 鲁杨 | Compound seasoning sauce suitable for people of all ages and preparation method of compound seasoning sauce |
CN104012926A (en) * | 2014-06-25 | 2014-09-03 | 河南京华食品科技开发有限公司 | Method for preparing spicy and hot beef flavored compound seasoning by combining vacuum frying and microencapsulating technology |
Cited By (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN110313602A (en) * | 2019-07-29 | 2019-10-11 | 赵站锋 | A kind of fruits and vegetables seasoning and preparation method thereof |
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Application publication date: 20150204 |