CN104431979A - Blended clam sauce and preparation method thereof - Google Patents
Blended clam sauce and preparation method thereof Download PDFInfo
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- CN104431979A CN104431979A CN201410791422.5A CN201410791422A CN104431979A CN 104431979 A CN104431979 A CN 104431979A CN 201410791422 A CN201410791422 A CN 201410791422A CN 104431979 A CN104431979 A CN 104431979A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 66
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 39
- 235000009508 confectionery Nutrition 0.000 claims abstract description 20
- 238000002156 mixing Methods 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000013312 flour Nutrition 0.000 claims description 29
- 235000013882 gravy Nutrition 0.000 claims description 14
- 235000015096 spirit Nutrition 0.000 claims description 14
- 235000013599 spices Nutrition 0.000 claims description 12
- 240000006439 Aspergillus oryzae Species 0.000 claims description 10
- 235000002247 Aspergillus oryzae Nutrition 0.000 claims description 10
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
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- 239000008157 edible vegetable oil Substances 0.000 claims description 4
- 239000001963 growth medium Substances 0.000 claims description 4
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- 230000004913 activation Effects 0.000 claims description 3
- 230000001580 bacterial effect Effects 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 238000000034 method Methods 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims description 2
- 238000011081 inoculation Methods 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 235000020639 clam Nutrition 0.000 abstract description 81
- 239000000796 flavoring agent Substances 0.000 abstract description 17
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- 238000010411 cooking Methods 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 abstract description 2
- CKLJMWTZIZZHCS-REOHCLBHSA-N L-aspartic acid Chemical compound OC(=O)[C@@H](N)CC(O)=O CKLJMWTZIZZHCS-REOHCLBHSA-N 0.000 abstract description 2
- 235000003704 aspartic acid Nutrition 0.000 abstract description 2
- OQFSQFPPLPISGP-UHFFFAOYSA-N beta-carboxyaspartic acid Natural products OC(=O)C(N)C(C(O)=O)C(O)=O OQFSQFPPLPISGP-UHFFFAOYSA-N 0.000 abstract description 2
- 235000013922 glutamic acid Nutrition 0.000 abstract description 2
- 239000004220 glutamic acid Substances 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 abstract 2
- 235000010469 Glycine max Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 2
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 6
- 235000014347 soups Nutrition 0.000 description 6
- 229960003080 taurine Drugs 0.000 description 5
- 239000002002 slurry Substances 0.000 description 3
- 229920001817 Agar Polymers 0.000 description 2
- 244000291564 Allium cepa Species 0.000 description 2
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- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- 206010053615 Thermal burn Diseases 0.000 description 2
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- 238000004108 freeze drying Methods 0.000 description 2
- 235000008397 ginger Nutrition 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
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- 230000007830 nerve conduction Effects 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000035790 physiological processes and functions Effects 0.000 description 2
- 239000006228 supernatant Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 230000004382 visual function Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- 241000514719 Mactra quadrangularis Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
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- 238000001556 precipitation Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000009469 supplementation 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
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/50—Molluscs
-
- 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)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention provides blended clam sauce and a preparation method thereof. The blended clam sauce is prepared by taking sweet soybean sauce as a basis, and adding clam broth powder, clam meat powder and clam Maillard product powder during post-blending. The preparation method comprises the following steps: preparing the sweet soybean sauce at first, and then adding 3-9% of the broth powder, 4-9% of the clam meat powder and 2-6% of the clam Maillard product powder, and adequately stirring to obtain the blended clam sauce. The blended clam sauce provided by the invention has the advantages that the product has strong seafood flavour and prominent delicate flavour, and the sauce body is brown and rich in flavour substances such as glutamic acid and aspartic acid. With the adoption of the preparation method of the blended clam sauce provided by the invention, the problem that clams cannot be stored for a long time is solved, the broth after cooking the clams is sufficiently utilized, the waste of raw materials is avoided, the nutrition and the health functions of grains and the clams are integrated, and natural delicate flavour in the clams is integrated in the traditional sauces.
Description
Technical field
The invention belongs to field of food, is a kind of delicate flavour allotment clam sauce and preparation method thereof specifically.
Technical background
Clam delicious flavour, nutritious, cheap.Be rich in taurine in clam, it has important function to maintenance human normal physiological function: promote infant brain tissue and intelligence development; Improve nerve conduction and visual function; Prevent cardiovascular disease; Strengthen body immunity.Clam is to eat raw for a long time, is unfavorable for long-term preservation, easily causes the wasting of resources.Clam flavouring of being correlated with scalds in early stage and boils, and the delicate flavour material of clam is melted in meat soup in a large number, greatly improve the delicate flavour of meat soup, and therefore giving up of meat soup is a kind of waste.
Summary of the invention
In order to overcome the deficiencies in the prior art, the object of the present invention is to provide a kind of allotment clam sauce and preparation method thereof, it is characterized in that based on sweet fermented flour sauce, with the edible oil of heating, spices mixes, later stage allotment adds clam gravy powder, clam digested tankage, clam Mei Lade product powder, product has strong sea food flavor, and delicate flavour is given prominence to, and sauce body is sepia, be rich in glutamic acid, the delicate flavour materials such as aspartic acid.
In order to solve the problems of the technologies described above, the technical solution adopted in the present invention is: a kind of allotment clam sauce take sweet fermented flour sauce as raw material, and the later stage adds spice allotment and forms.
Described spice comprises: clam gravy powder, clam Mei Lade powder and clam digested tankage, and proper amount of edible is oily and spices.
Described allotment clam sauce, comprises the component of following percentage by weight: clam gravy powder 3%-9%, and clam digested tankage 4%-9%, clam Mei Lade product powder 2%-6%, surplus is sweet fermented flour sauce.
The preparation method of above-mentioned allotment clam sauce, the method comprises the steps:
The first step, concrete steps prepared by sweet fermented flour sauce are:
(1) aspergillus oryzae activation: picking 1-2 ring aspergillus oryzae spore inoculating is in PDA slant medium from the inclined-plane of culture presevation, and cultivates 3-4 days in 30 DEG C of constant incubators, treats that inclined-plane grows yellow green spore;
(2) plant bent preparation: the bacterial classification spore inoculating cultivated by slant medium, in kind of a bent culture medium, is put in incubator, cultivate 48-56 hour for 30 DEG C;
(3) wheat koji preparation: screening high-quality wheat bran, flour and bean powder, for subsequent use to cool after 121 DEG C of autoclaving 13-21 minutes in high-pressure sterilizing pot after preparing in proportion with water; Kind bent by 0.5% inoculum concentration inoculation, the mixing of blending flour, then expects fully to mix thoroughly with bent by batch mixing, song material to be placed in 30 DEG C of incubators constant temperature culture 48 hours, to make aspergillus oryzae fully produce enzyme; Namely ripe song is obtained;
(4) song of maturation step (3) obtained mixes with the mass ratio of flour by 1:1, puts in watt field of razor clam and ferments, and fermentation tank is put into constant incubator with 40-48 DEG C of heat-preservation fermentation 24-30 days; Obtain sauce unstrained spirits;
(6) after fermentation ends, get sauce unstrained spirits: the mass ratio of water=1:2 stirs and evenly mixs, obtain the sauce unstrained spirits diluted; Avoid due to hypohydration in later stage heating sauce unstrained spirits that quality is too thick;
(7) by the sauce unstrained spirits diluted and the edible oil heated in right amount, spices low baking temperature is mixed thoroughly; Namely described sweet fermented flour sauce is obtained;
Second step, allotment: add gravy powder 3%-9% in described sweet fermented flour sauce, clam digested tankage 4%-9%, clam Mei Lade product powder 2%-6%, fully stirs, obtained described allotment clam sauce.
Beneficial effect: clam sauce provided by the invention can improve the utilization rate to raw material greatly, containing a large amount of delicate flavour material, greatly can improve seafood delicate flavour natural in clam sauce, nutrition and mouthfeel be combined together, makes clam sauce liking more by consumers in general.In addition, clam is nutritious, and wherein content of taurine is high, and needed by human carrys out supplementation of taurine by picked-up, and taurine is extremely important to maintenance human normal physiological function, can promote infant brain tissue and intelligence development; Improve nerve conduction and visual function.
The preparation method of allotment clam sauce provided by the invention, the problem that clam can not preserve for a long time can be solved, make full use of simultaneously and scald the meat soup after boiling clam, avoid wastage of material, the nutrition of grain and clam and health care are combined together, delicate flavour natural in clam is fused in traditional sauce product, makes traditional sauce product have the local flavor of strong seafood.
Detailed description of the invention
Below by specific embodiment, the present invention is described in further detail.
Embodiment 1: a kind of allotment clam sauce take sweet fermented flour sauce as raw material, and the later stage adds spice allotment and forms, specifically comprise the component of following percentage by weight: clam gravy powder 3%-9%, clam digested tankage 4%-9%, clam Mei Lade product powder 2%-6%, surplus is sweet fermented flour sauce.
The preparation method of above-mentioned clam gravy powder, clam digested tankage, clam Mei Lade product powder is respectively:
Select one or more clams in fresh clam, flower clam, Mactra veneriformis, open shell after telling husky cleaning and take off meat, add cooking wine, green onion, ginger, water (wherein the weight ratio of cooking wine, green onion, ginger, water and clam meat is 10:1:0.1:10:1), boil 10-15 min, obtain the meat of soup and slaking, then obtain clam gravy powder by concentrated freeze-dried for soup; The digested tankage of slaking is broken into clam slurry, gets the freeze-drying of part clam slurry and obtains clam digested tankage; The flavor protease (with clam meat restatement) of 0.2-0.4% is added in remainder clam slurry, under the condition of 50-55 DEG C, hydrolysis 3-5 h, 90-100 DEG C of deactivation 10-15 min; Obtain enzymolysis liquid; enzymolysis liquid is staticly settled; precipitation adds following batching; with clam meat restatement; the alanine of the glucose of 2.5-3.5%, the glycine of 0.3-0.6%, 0.3-0.6%, the ascorbic acid of 0.2-0.4%, the taurine of 0.4-0.6% Maillard reaction 20-30 min at 115-125 DEG C; obtain supernatant by centrifugal for Maillard reaction liquid, carried out being concentrated into pulpous state at 90-100 DEG C by supernatant, freeze drying obtains Maillard reaction powder.
The preparation method of above-mentioned allotment clam sauce, comprises the steps:
The first step, the preparation method of sweet fermented flour sauce is as follows:
1. aspergillus oryzae activation: picking 1-2 ring aspergillus oryzae spore inoculating is in PDA slant medium from the inclined-plane of commercially available aspergillus oryzae culture presevation, and cultivates 3-4 days in 30 DEG C of constant incubators; Wherein said PDA culture medium preparation method is: first potato is cleaned peeling, then take 200g and be cut into small pieces, add water well-done, by eight layers of filtered through gauze, heating, then add 15-20 gram of agar, continue heating to stir and evenly mix, after agar has dissolved, add glucose, stir, slightly supply moisture to 1000 milliliter again, packing test tube or conical flask after cooling, jump a queue, wrap up, 121 DEG C of sterilizings are taken out test tube pendulum inclined-plane or shake up after about 20 minutes, after cooling, storage is for subsequent use.
2. kind of bent preparation: the bacterial classification spore inoculating cultivated by slant medium, in the bent culture medium of kind of routine, is put in incubator, cultivates 48 hours for 30 DEG C.
3. wheat koji preparation: the wheat bran choosing high-quality, bean powder and flour, in mass ratio for wheat bran: flour: bean powder: after the proportions of water=4:4:1:9 in high-pressure sterilizing pot to cool after 121 DEG C of autoclaving 13min, obtain bent material, for subsequent use.Kind of bent (inoculum concentration 0.5%) is admixed a small amount of flour and is mixed to get batch mixing, then expect fully to mix thoroughly with bent by batch mixing, is placed on constant temperature culture 48h in 30 DEG C of incubators, makes aspergillus oryzae fully produce enzyme, namely obtain the song of maturation;
4. the song of maturation, flour is mixed to get compound by the mass ratio of 1:1, by compound and mass concentration be 12% salt solution be that the ratio of 1:1 mixes in the rearmounted watt of field of razor clam and ferments with mass ratio, fermentation tank is put into constant incubator with 40 DEG C of-48 DEG C of heat-preservation fermentations, obtains sauce unstrained spirits;
5. after fermentation ends, get sauce unstrained spirits: water stirs and evenly mixs by weight for the ratio of 1:2, avoid due to hypohydration in later stage heating sauce unstrained spirits that quality is too thick;
6. mixed by the mass ratio of 1:2 by the edible oil of the sauce unstrained spirits diluted and heating, and add a small amount of spices, low baking temperature is mixed thoroughly, namely obtains described sweet fermented flour sauce.
Second step, allotment: add clam gravy powder, clam digested tankage, clam Mei Lade product powder in the sauce unstrained spirits after oiling, by following quality proportioning mixing:
Clam digested tankage 6%
Clam gravy powder 3%
Clam Mei Lade product powder 5%
Surplus is sweet fermented flour sauce;
Obtain the allotment clam sauce that the delicate flavour of said components composition is strong.Compared with the sauce directly obtained with clam meat fermentation, the fresh perfume (or spice) of product of the present invention is good to eat, has strong seafood taste, and does not have fishy smell.
Embodiment 2: substantially the same manner as Example 1, difference is: clam digested tankage 4%, clam gravy powder 3%, and clam Mei Lade product powder 2%, surplus is sweet fermented flour sauce.
Embodiment 3: substantially the same manner as Example 1, difference is: clam digested tankage 9%, clam gravy powder 9%, and clam Mei Lade product powder 6%, surplus is sweet fermented flour sauce.
Claims (5)
1. allocate a clam sauce, it is characterized in that: be take sweet fermented flour sauce as raw material, the later stage adds spice allotment and forms.
2. allotment clam sauce according to claim 1, it is characterized in that, described spice comprises: clam gravy powder, clam Mei Lade powder and clam digested tankage, and proper amount of edible is oily and spices.
3. allotment clam sauce according to claim 2, is characterized in that, comprise the component of following percentage by weight: clam gravy powder 3%-9%, and clam digested tankage 4%-9%, clam Mei Lade product powder 2%-6%, surplus is sweet fermented flour sauce.
4. the preparation method of allotment clam sauce according to claim 1, is characterized in that: the method comprises the steps:
The first step, concrete steps prepared by sweet fermented flour sauce are:
(1) aspergillus oryzae activation: picking 1-2 ring aspergillus oryzae spore inoculating is in PDA slant medium from the inclined-plane of culture presevation, and cultivates 3-4 days in 30 DEG C of constant incubators, treats that inclined-plane grows yellow green spore;
(2) plant bent preparation: the bacterial classification spore inoculating cultivated by slant medium, in kind of a bent culture medium, is put in incubator, cultivate 48-56 hour for 30 DEG C;
(3) wheat koji preparation: screening high-quality wheat bran, flour and bean powder, for subsequent use to cool after 121 DEG C of autoclaving 13-21 minutes in high-pressure sterilizing pot after preparing in proportion with water; Kind bent by 0.5% inoculum concentration inoculation, the mixing of blending flour, then expects fully to mix thoroughly with bent by batch mixing, song material to be placed in 30 DEG C of incubators constant temperature culture 48 hours, to make aspergillus oryzae fully produce enzyme; Namely ripe song is obtained;
(4) song of maturation step (3) obtained mixes with the mass ratio of flour by 1:1, puts in watt field of razor clam and ferments, and fermentation tank is put into constant incubator with 40-48 DEG C of heat-preservation fermentation 24-30 days; Obtain sauce unstrained spirits;
(6) after fermentation ends, get sauce unstrained spirits: the mass ratio of water=1:2 stirs and evenly mixs, obtain the sauce unstrained spirits diluted;
(7) by the sauce unstrained spirits diluted and the edible oil heated in right amount, spices low baking temperature is mixed thoroughly; Namely described sweet fermented flour sauce is obtained;
Second step, allotment: add gravy powder 3%-9% in described sweet fermented flour sauce, clam digested tankage 4%-9%, clam Mei Lade product powder 2%-6%, fully stirs, obtained described allotment clam sauce.
5. the preparation method of allotment clam sauce according to claim 4, it is characterized in that: in step (3), by wheat bran, flour, bean powder and water carry out mixed preparing according to mass ratio 4:4:1:9.
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| CN201410791422.5A CN104431979B (en) | 2014-12-19 | 2014-12-19 | Blended clam sauce and preparation method thereof |
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| CN104431979B CN104431979B (en) | 2017-05-10 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109588640A (en) * | 2018-11-20 | 2019-04-09 | 阜阳九珍食品有限公司 | A method of sweet fermented flour sauce is prepared using low salt solid sauce zymotechnique |
| CN115606784A (en) * | 2022-09-20 | 2023-01-17 | 集美大学 | Low-sensitization clam powder easy to digest and preparation method thereof |
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| CN102783631A (en) * | 2012-07-24 | 2012-11-21 | 四川理工学院 | Production process for flour paste |
| CN103637173A (en) * | 2013-12-11 | 2014-03-19 | 江南大学 | Delicious clam sauce and preparation method thereof |
| CN104026555A (en) * | 2013-03-05 | 2014-09-10 | 连云港厨圣王调味有限公司 | Preparation method for sweet fermented flour paste |
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| CN104431979B (en) | 2017-05-10 |
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