CN104522759A - Dish flavor-enhancing stomach-strengthening soup base and preparing method thereof - Google Patents
Dish flavor-enhancing stomach-strengthening soup base and preparing method thereof Download PDFInfo
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- CN104522759A CN104522759A CN201410638396.2A CN201410638396A CN104522759A CN 104522759 A CN104522759 A CN 104522759A CN 201410638396 A CN201410638396 A CN 201410638396A CN 104522759 A CN104522759 A CN 104522759A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 41
- 238000000034 method Methods 0.000 title claims description 7
- 238000005728 strengthening Methods 0.000 title abstract 3
- 241000234282 Allium Species 0.000 claims abstract description 21
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 21
- 241000251468 Actinopterygii Species 0.000 claims abstract description 14
- 235000000832 Ayote Nutrition 0.000 claims abstract description 14
- 240000004244 Cucurbita moschata Species 0.000 claims abstract description 14
- 235000009854 Cucurbita moschata Nutrition 0.000 claims abstract description 14
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 claims abstract description 14
- 235000015136 pumpkin Nutrition 0.000 claims abstract description 14
- 210000002784 stomach Anatomy 0.000 claims abstract description 13
- 241000287828 Gallus gallus Species 0.000 claims abstract description 12
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 12
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 11
- 244000000626 Daucus carota Species 0.000 claims abstract description 11
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 11
- 235000015067 sauces Nutrition 0.000 claims abstract description 11
- 240000008415 Lactuca sativa Species 0.000 claims abstract description 10
- 235000016709 nutrition Nutrition 0.000 claims abstract description 10
- 235000012045 salad Nutrition 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 7
- 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 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 235000021222 fish soup Nutrition 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 12
- 240000003889 Piper guineense Species 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 241000237509 Patinopecten sp. Species 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 235000020637 scallop Nutrition 0.000 claims description 9
- 241001647745 Banksia Species 0.000 claims description 7
- 240000004638 Dendrobium nobile Species 0.000 claims description 7
- 241000220317 Rosa Species 0.000 claims description 7
- 244000061520 Angelica archangelica Species 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 241001164374 Calyx Species 0.000 claims description 6
- 235000011511 Diospyros Nutrition 0.000 claims description 6
- 244000236655 Diospyros kaki Species 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 241001252483 Kalimeris Species 0.000 claims description 6
- 240000005265 Lupinus mutabilis Species 0.000 claims description 6
- 235000008755 Lupinus mutabilis Nutrition 0.000 claims description 6
- 240000007817 Olea europaea Species 0.000 claims description 6
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 6
- 244000288157 Passiflora edulis Species 0.000 claims description 6
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 235000019095 Sechium edule Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 239000008280 blood Substances 0.000 claims description 6
- 210000004369 blood Anatomy 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000002245 particle Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 3
- 235000007164 Oryza sativa Nutrition 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 210000000988 bone and bone Anatomy 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000000571 coke Substances 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000004108 freeze drying Methods 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 235000009566 rice Nutrition 0.000 claims description 3
- 239000002893 slag Substances 0.000 claims description 3
- 240000005819 Magnolia denudata Species 0.000 abstract 1
- 235000016094 Magnolia denudata Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000012752 auxiliary agent Substances 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
Classifications
-
- 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 dish flavor-enhancing stomach-strengthening soup base. The soup base is characterized by being prepared from following raw materials by weight: 200-400 parts of pure fish meat, 90-110 parts of pumpkin, 90-110 parts of onion, 90-110 parts of carrot, 14-16 parts of spring onion, 7-9 parts of bruised ginger, 7-9 parts of minced garlic, 19-26 parts of yellow pepper sauce, 14-16 parts of lard, 49-51 parts of chicken suet, 400-600 parts of salad oil, 7-9 parts of white sugar, 2-4 parts of salt, 2-4 parts of chickens' extract, 2-4 parts of monosodium glutamate, 14-16 parts of vinegar, 2-3 parts of radix angelicae, 1-3 parts of magnolia denudata desr., 3-4 parts of caulis perllae and 65-70 parts of a nutrition auxiliary agent bag. The soup base is capable of enhancing flavour of dishes, appetizing and strengthening the stomach.
Description
Technical field
The invention belongs to food processing technology field, relate to a kind of dish and carry fresh stomach invigorating soup stock, particularly relate to a kind of dish and carry fresh stomach invigorating soup stock and preparation method thereof.
Background technology
At present, when cooking, fresh in order to carry, need to put into soup stock fresh to carry, traditional preparation method's taste difference and lack health-care efficacy.
Summary of the invention
The object of this invention is to provide a kind of dish and carry fresh stomach invigorating soup stock and preparation method thereof, the present invention have to dish carry fresh, promote appetite, stomach invigorating feature.
The technical solution adopted in the present invention is:
Fresh stomach invigorating soup stock carried by a kind of dish, it is characterized in that being made up of following raw material:
Snakeheaded fish cutability 200-400, pumpkin 90-110, onion 90-110, carrot 90-110, spring onion 14-16, bruised ginger 7-9, garlic end 7-9, Yellow pepper sauce 19-26, lard 14-16, chicken leaf fat 49-51, salad oil 400-600, white sugar 7-9, salt 2-4, chickens' extract 2-4, monosodium glutamate 2-4, vinegar 14-16, root of Dahurain angelica 2-3, pungent sprout 1-3, caulis perllae 3-4, nutritional auxiliary bag 65-70;
Described nutritional auxiliary bag is made up of following raw materials in part by weight:
Banksia rose 1-2, calyx and receptacle of a persimmon 2-4, stem of noble dendrobium 2-4, the tuber of dwarf lilyturf 3-4, radix polygonati officinalis 2-4, scallop 20-22, bamboo shoots 13-14, chocho 10-11, olive dish 8-9, kalimeris head 9-10, passion fruit 12-14;
Preparation method:
(1) banksia rose, the calyx and receptacle of a persimmon, the stem of noble dendrobium, the tuber of dwarf lilyturf, radix polygonati officinalis are added appropriate 5-6 times water, decoct 50-55 minute, filter cleaner, obtains liquid, scallop is put into the liquid immersion 4-5 hour, takes out for subsequent use;
(2) by bamboo shoots, chocho, olive dish, that kalimeris head puts into boiling water is well-done, pull out to dry again and make sheet;
(3) passion fruit is added suitable quantity of water making beating, then powder is made in freeze drying;
(4) step (1) gained scallop is mixed with step (2), (3) gained material and to wrap up with gauze and get final product;
2, the preparation method of fresh stomach invigorating soup stock put forward by dish according to claim 1, it is characterized in that comprising the following steps:
1, be placed on fire by frying pan, add salad oil, treat that oil temperature 110-130 degrees centigrade adds pumpkin, onion, carrot, spring onion, chicken leaf fat, treats pumpkin, carrot, onion, when spring onion fade to coke yellow and slightly turn black, crosses leaching absolute oil;
2, snakeheaded fish cutability is cut into the square block of about 2-4cm, soak 9-11 minute with clear water, watery blood is removed in cleaning;
3, get clean pot flatly, as on fire, after pot is warm, add lard, taken out by soaked fish block and drain away the water, put into the medium and small fiery frying of pot, frying limit, limit adds pure water, in the process of frying, constantly extrude fish block with the hand ladle, makes it all become particle shape;
4, oppress the crispy rice that particle and pot have one deck sallow to pot after, the hot pure water added, meanwhile, with gauze by the root of Dahurain angelica, Xin Yi, caulis perllae parcel, and clean with clear water, put into pot, again nutritional auxiliary bag is put into, big fire boiled and keep boiling 2-4 minute, period skims upper strata watery blood offscum with the hand ladle, turn moderate heat after 2-4 minute, allow fish soup keep slight boiling condition about 14-16 minute;
5, after fish soup becomes off-white color, get large soup bowl one, one, thin strainer, one, gauze, gauze and thin strainer are put in above soup bowl, are filtered by the fish soup endured, remove slag bone, retain its soup juice;
6, after adding the salad oil exploded in hot pot, add bruised ginger, garlic end, pumpkin end frying, constantly stir with the hand ladle in frying process, the Yellow pepper sauce adding left and right in time becoming a little thickness continues frying, until the pungent of Yellow pepper sauce out;
7, adding the fish soup endured in frying pan stirs gently, then adds white sugar, salt, chicken powder, monosodium glutamate, and continue to stir until soup juice is micro-boils, pot adds vinegar from fire, stirs and takes the dish out of the pot;
8, get soup bowl one, one, thin strainer, one, gauze, gauze and thin strainer are put in above soup bowl, the sour soup endured is filtered dregs, only retains soup juice.
Beneficial effect of the present invention is:
The present invention with the addition of the abundant auxiliary material of multiple rare Chinese medicine and multiple nutrients in traditional soup stock, wherein, the banksia rose of interpolation has promoting the circulation of qi, pain relieving, invigorating the spleen, the effect of appetizing, meanwhile, also added the stem of noble dendrobium, there is reinforcing stomach reg fluid, nourishing Yin and clearing heat effect, and the auxiliary material that with the addition of the special tastes such as snakeheaded fish cutability, pumpkin, onion, carrot, Yellow pepper sauce, lard, chicken leaf fat, make the mouthfeel of soup stock better.
Detailed description of the invention
Fresh stomach invigorating soup stock carried by a kind of dish, it is characterized in that being made up of following raw material:
Snakeheaded fish cutability 200-400, pumpkin 90-110, onion 90-110, carrot 90-110, spring onion 14-16, bruised ginger 7-9, garlic end 7-9, Yellow pepper sauce 19-26, lard 14-16, chicken leaf fat 49-51, salad oil 400-600, white sugar 7-9, salt 2-4, chickens' extract 2-4, monosodium glutamate 2-4, vinegar 14-16, root of Dahurain angelica 2-3, pungent sprout 1-3, caulis perllae 3-4, nutritional auxiliary bag 65-70;
Described nutritional auxiliary bag is made up of following raw materials in part by weight:
Banksia rose 1-2, calyx and receptacle of a persimmon 2-4, stem of noble dendrobium 2-4, the tuber of dwarf lilyturf 3-4, radix polygonati officinalis 2-4, scallop 20-22, bamboo shoots 13-14, chocho 10-11, olive dish 8-9, kalimeris head 9-10, passion fruit 12-14;
Preparation method:
(1) banksia rose, the calyx and receptacle of a persimmon, the stem of noble dendrobium, the tuber of dwarf lilyturf, radix polygonati officinalis are added appropriate 5-6 times water, decoct 50-55 minute, filter cleaner, obtains liquid, scallop is put into the liquid immersion 4-5 hour, takes out for subsequent use;
(2) by bamboo shoots, chocho, olive dish, that kalimeris head puts into boiling water is well-done, pull out to dry again and make sheet;
(3) passion fruit is added suitable quantity of water making beating, then powder is made in freeze drying;
(4) step (1) gained scallop is mixed with step (2), (3) gained material and to wrap up with gauze and get final product;
2, the preparation method of fresh stomach invigorating soup stock put forward by dish according to claim 1, it is characterized in that comprising the following steps:
1, be placed on fire by frying pan, add salad oil, treat that oil temperature 110-130 degrees centigrade adds pumpkin, onion, carrot, spring onion, chicken leaf fat, treats pumpkin, carrot, onion, when spring onion fade to coke yellow and slightly turn black, crosses leaching absolute oil;
2, snakeheaded fish cutability is cut into the square block of about 2-4cm, soak 9-11 minute with clear water, watery blood is removed in cleaning;
3, get clean pot flatly, as on fire, after pot is warm, add lard, taken out by soaked fish block and drain away the water, put into the medium and small fiery frying of pot, frying limit, limit adds pure water, in the process of frying, constantly extrude fish block with the hand ladle, makes it all become particle shape;
4, oppress the crispy rice that particle and pot have one deck sallow to pot after, the hot pure water added, meanwhile, with gauze by the root of Dahurain angelica, Xin Yi, caulis perllae parcel, and clean with clear water, put into pot, again nutritional auxiliary bag is put into, big fire boiled and keep boiling 2-4 minute, period skims upper strata watery blood offscum with the hand ladle, turn moderate heat after 2-4 minute, allow fish soup keep slight boiling condition about 14-16 minute;
5, after fish soup becomes off-white color, get large soup bowl one, one, thin strainer, one, gauze, gauze and thin strainer are put in above soup bowl, are filtered by the fish soup endured, remove slag bone, retain its soup juice;
6, after adding the salad oil exploded in hot pot, add bruised ginger, garlic end, pumpkin end frying, constantly stir with the hand ladle in frying process, the Yellow pepper sauce adding left and right in time becoming a little thickness continues frying, until the pungent of Yellow pepper sauce out;
7, adding the fish soup endured in frying pan stirs gently, then adds white sugar, salt, chicken powder, monosodium glutamate, and continue to stir until soup juice is micro-boils, pot adds vinegar from fire, stirs and takes the dish out of the pot;
8, get soup bowl one, one, thin strainer, one, gauze, gauze and thin strainer are put in above soup bowl, the sour soup endured is filtered dregs, only retains soup juice.
Claims (1)
1. a fresh stomach invigorating soup stock carried by dish, it is characterized in that being made up of following raw material:
Snakeheaded fish cutability 200-400, pumpkin 90-110, onion 90-110, carrot 90-110, spring onion 14-16, bruised ginger 7-9, garlic end 7-9, Yellow pepper sauce 19-26, lard 14-16, chicken leaf fat 49-51, salad oil 400-600, white sugar 7-9, salt 2-4, chickens' extract 2-4, monosodium glutamate 2-4, vinegar 14-16, root of Dahurain angelica 2-3, pungent sprout 1-3, caulis perllae 3-4, nutritional auxiliary bag 65-70;
Described nutritional auxiliary bag is made up of following raw materials in part by weight:
Banksia rose 1-2, calyx and receptacle of a persimmon 2-4, stem of noble dendrobium 2-4, the tuber of dwarf lilyturf 3-4, radix polygonati officinalis 2-4, scallop 20-22, bamboo shoots 13-14, chocho 10-11, olive dish 8-9, kalimeris head 9-10, passion fruit 12-14;
Preparation method:
(1) banksia rose, the calyx and receptacle of a persimmon, the stem of noble dendrobium, the tuber of dwarf lilyturf, radix polygonati officinalis are added appropriate 5-6 times water, decoct 50-55 minute, filter cleaner, obtains liquid, scallop is put into the liquid immersion 4-5 hour, takes out for subsequent use;
(2) by bamboo shoots, chocho, olive dish, that kalimeris head puts into boiling water is well-done, pull out to dry again and make sheet;
(3) passion fruit is added suitable quantity of water making beating, then powder is made in freeze drying;
(4) step (1) gained scallop is mixed with step (2), (3) gained material and to wrap up with gauze and get final product;
According to claim 1, the preparation method of fresh stomach invigorating soup stock put forward by dish, it is characterized in that comprising the following steps:
(1) be placed on fire by frying pan, add salad oil, treat that oil temperature 110-130 degrees centigrade adds pumpkin, onion, carrot, spring onion, chicken leaf fat, treats pumpkin, carrot, onion, when spring onion fade to coke yellow and slightly turn black, crosses leaching absolute oil;
(2) snakeheaded fish cutability is cut into the square block of about 2-4cm, soak 9-11 minute with clear water, watery blood is removed in cleaning;
(3) get clean pot flatly, as on fire, after pot is warm, add lard, taken out by soaked fish block and drain away the water, put into the medium and small fiery frying of pot, frying limit, limit adds pure water, in the process of frying, constantly extrude fish block with the hand ladle, make it all become particle shape;
(4) oppress the crispy rice that particle and pot have one deck sallow to pot after, the hot pure water added, meanwhile, with gauze by the root of Dahurain angelica, Xin Yi, caulis perllae parcel, and clean with clear water, put into pot, again nutritional auxiliary bag is put into, big fire boiled and keep boiling 2-4 minute, period skims upper strata watery blood offscum with the hand ladle, turn moderate heat after 2-4 minute, allow fish soup keep slight boiling condition about 14-16 minute;
(5) after fish soup becomes off-white color, get large soup bowl one, one, thin strainer, one, gauze, gauze and thin strainer are put in above soup bowl, are filtered by the fish soup endured, remove slag bone, retain its soup juice;
(6) after adding the salad oil exploded in hot pot, add bruised ginger, garlic end, pumpkin end frying, constantly stir with the hand ladle in frying process, the Yellow pepper sauce adding left and right in time becoming a little thickness continues frying, until the pungent of Yellow pepper sauce out;
(7) adding the fish soup endured in frying pan stirs gently, then adds white sugar, salt, chicken powder, monosodium glutamate, and continue to stir until soup juice is micro-boils, pot adds vinegar from fire, stirs and takes the dish out of the pot;
(8) get soup bowl one, one, thin strainer, one, gauze, gauze and thin strainer are put in above soup bowl, the sour soup endured is filtered dregs, only retains soup juice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410638396.2A CN104522759A (en) | 2014-11-13 | 2014-11-13 | Dish flavor-enhancing stomach-strengthening soup base and preparing method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410638396.2A CN104522759A (en) | 2014-11-13 | 2014-11-13 | Dish flavor-enhancing stomach-strengthening soup base and preparing method thereof |
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| Publication Number | Publication Date |
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| CN104522759A true CN104522759A (en) | 2015-04-22 |
Family
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410638396.2A Pending CN104522759A (en) | 2014-11-13 | 2014-11-13 | Dish flavor-enhancing stomach-strengthening soup base and preparing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921205A (en) * | 2015-06-29 | 2015-09-23 | 广西健宝石斛有限责任公司 | Dendrobium officinale soup stock for strengthening stomach and helping digestion and a production method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218646A (en) * | 1997-12-05 | 1999-06-09 | 姜衍忠 | Seasoning soup for cooked food and its preparing method |
| KR20040053011A (en) * | 2004-05-24 | 2004-06-23 | 유연실 | The made way of Auseng-cho Sujebi |
| CN1907120A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Sauting method for producing chafing dish fish soup stock |
| CN103598635A (en) * | 2013-11-30 | 2014-02-26 | 大连润扬科技发展有限公司 | Eye-protection instant soup and preparation technology thereof |
| CN103892368A (en) * | 2014-03-11 | 2014-07-02 | 王永帮 | Secret seafood-flavored spicy string soup base and preparation method thereof |
-
2014
- 2014-11-13 CN CN201410638396.2A patent/CN104522759A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1218646A (en) * | 1997-12-05 | 1999-06-09 | 姜衍忠 | Seasoning soup for cooked food and its preparing method |
| KR20040053011A (en) * | 2004-05-24 | 2004-06-23 | 유연실 | The made way of Auseng-cho Sujebi |
| CN1907120A (en) * | 2006-07-26 | 2007-02-07 | 刘玉祥 | Sauting method for producing chafing dish fish soup stock |
| CN103598635A (en) * | 2013-11-30 | 2014-02-26 | 大连润扬科技发展有限公司 | Eye-protection instant soup and preparation technology thereof |
| CN103892368A (en) * | 2014-03-11 | 2014-07-02 | 王永帮 | Secret seafood-flavored spicy string soup base and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921205A (en) * | 2015-06-29 | 2015-09-23 | 广西健宝石斛有限责任公司 | Dendrobium officinale soup stock for strengthening stomach and helping digestion and a production method thereof |
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