CN104585689A - Throat-moistening seasoning and preparation method thereof - Google Patents
Throat-moistening seasoning and preparation method thereof Download PDFInfo
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- CN104585689A CN104585689A CN201510008681.0A CN201510008681A CN104585689A CN 104585689 A CN104585689 A CN 104585689A CN 201510008681 A CN201510008681 A CN 201510008681A CN 104585689 A CN104585689 A CN 104585689A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000011194 food seasoning agent Nutrition 0.000 title abstract description 9
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 20
- 241001596950 Larimichthys crocea Species 0.000 claims abstract description 14
- 239000000843 powder Substances 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 9
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 241000425347 Phyla <beetle> Species 0.000 claims abstract description 8
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- 244000012254 Canarium album Species 0.000 claims abstract description 7
- 235000009103 Canarium album Nutrition 0.000 claims abstract description 7
- 241000237509 Patinopecten sp. Species 0.000 claims abstract description 7
- 244000046052 Phaseolus vulgaris Species 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
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000012907 honey Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000020637 scallop Nutrition 0.000 claims abstract description 7
- 241000283690 Bos taurus Species 0.000 claims abstract description 4
- 241000238557 Decapoda Species 0.000 claims abstract description 4
- 210000001185 bone marrow Anatomy 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 241000251468 Actinopterygii Species 0.000 claims description 13
- 240000005979 Hordeum vulgare Species 0.000 claims description 10
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 10
- 210000000683 abdominal cavity Anatomy 0.000 claims description 10
- 238000010009 beating Methods 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 9
- 241001290564 Fimbristylis Species 0.000 claims description 8
- 240000008067 Cucumis sativus Species 0.000 claims description 7
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims description 7
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 7
- 240000004922 Vigna radiata Species 0.000 claims description 7
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims description 7
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 235000004976 Solanum vernei Nutrition 0.000 claims description 6
- 241000352057 Solanum vernei Species 0.000 claims description 6
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 6
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 6
- 238000007599 discharging Methods 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 240000002853 Nelumbo nucifera Species 0.000 claims description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 208000001581 lymphogranuloma venereum Diseases 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 240000002791 Brassica napus Species 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 2
- 235000009917 Crataegus X brevipes Nutrition 0.000 abstract 2
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 abstract 2
- 235000009685 Crataegus X maligna Nutrition 0.000 abstract 2
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 abstract 2
- 235000009486 Crataegus bullatus Nutrition 0.000 abstract 2
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 abstract 2
- 235000009682 Crataegus limnophila Nutrition 0.000 abstract 2
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- 240000000171 Crataegus monogyna Species 0.000 abstract 2
- 235000002313 Crataegus paludosa Nutrition 0.000 abstract 2
- 235000009840 Crataegus x incaedua Nutrition 0.000 abstract 2
- 244000150239 Fimbristylis dichotoma Species 0.000 abstract 1
- 240000008917 Glycyrrhiza uralensis Species 0.000 abstract 1
- 235000000554 Glycyrrhiza uralensis Nutrition 0.000 abstract 1
- 235000002634 Solanum Nutrition 0.000 abstract 1
- 241000207763 Solanum Species 0.000 abstract 1
- 235000009508 confectionery Nutrition 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 235000008216 herbs Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000021332 kidney beans Nutrition 0.000 abstract 1
- 235000013372 meat Nutrition 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000003921 oil Substances 0.000 description 2
- 241001290610 Abildgaardia Species 0.000 description 1
- 241000345998 Calamus manan Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 241001073567 Verbenaceae Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000012950 rattan cane Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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 throat-moistening seasoning and a preparation method thereof. The throat-moistening seasoning is characterized by comprising the following raw materials in parts by weight: 85-90 parts of yellow croakers, 7-8 parts of honey, 10-11 parts of solanum tuberdsm, 8-9 parts of dried scallop, 7-8 parts of crucian roes, 30-35 parts of hawthorn juice, 10-11 parts of kidney beans, 7-8 parts of small shrimp, 4-5 parts of pea flour, 5-6 parts of bovine bone marrow powder, 18-20 parts of fresh ginger, 20-22 parts of lemon peel, 9-10 parts of oilseed rape, 110-120 parts of colza oil, 2-3 parts of honeysuckle, 4-5 parts of Chinese olive, 3-4 parts of glycyrrhiza uralensis, 4-5 parts of fructus momordicae, 2-3 parts of knotteflower phyla herb, 3-4 parts of fimbristylis dichotoma and 8-9 parts of a nutrition additive. The yellow croakers are added, so that the throat-moistening seasoning is delicious; the yellow croakers are filled with juice in the enterocoelia before being baked, so that the meat of the yellow croakers is kept fresh and tender after the yellow croakers are baked; ingredients of Chinese medicinal herbs contained in the throat-moistening seasoning can be used for moistening the throat; added hawthorn juice and lemon peel enable the throat-moistening seasoning to be sour and sweet in taste. In addition, the nutrition additive is capable of relieving the grease of the seasoning, thereby preventing high heat of the seasoning from increasing the fat.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to one and to wet one's whistle flavoring and preparation method thereof.
Background technology
People often use flavouring to increase the color of dish in daily life, promote appetite.At present, the flavouring that market is sold is of a great variety, but it only possesses seasoning function mostly, and nutritional labeling is single, can not meet the growing demand of consumer.
Rape is a kind of low fat vegetables, and it is rich in vitamin C, mineral matter, nutritious, and rapeseed oil to be squeezed out a kind of edible oil come by rapeseed, and the absorptivity in human body is high, and there is softening blood vessel, the various health care functions such as delay senility.Therefore exploitation has wide market prospects containing the flavoring of rape, rapeseed complete nutrition.
Summary of the invention
The object of this invention is to provide one to wet one's whistle flavoring and preparation method thereof, the present invention has aromatic flavour, the feature of nutrient health.
The technical solution adopted in the present invention is:
One wets one's whistle flavoring, it is characterized in that being made up of the raw material of following weight portion:
Yellow croaker 85-90, honey 7-8, purple potato 10-11, dried scallop 8-9, crucian seed 7-8, haw juice 30-35, waist beans 10-11, dried shrimp 7-8, peameal 4-5, bovine bone marrow 5-6, ginger 18-20, lemon peel 20-22, rape 9-10, rapeseed oil 110-120, honeysuckle 2-3, Chinese olive 4-5, Radix Glycyrrhizae 3-4, Momordica grosvenori 4-5, knotteflower phyla herb 2-3, dichotomous fimbristylis herb 3-4, nourishing additive agent 8-9;
Described nourishing additive agent is made up of the raw material of following weight portion: lotus leaf powder 4-5, cucumber 20-21, mung bean sprouts 9-10, barley benevolence 10-12, vinasse 5-7;
Preparation method: (1), by cucumber, the as many again water making beating of mung bean sprouts, filter cleaner, collects filtrate;
(2) vinasse are loaded cloth bag, pot is mixed into barley benevolence, add the water of weight of material 20-25%, little fire heating, boils in a covered pot over a slow fire after doing and barley benevolence is taken out, send into baking box, bake at 180-190 DEG C to discharging during perfume (or spice), mix with step (1) gained material and leftover materials, filter cleaner after 3-4 hour is soaked in sealing, gained filtrate is spray-dried makes powder, to obtain final product.
The preparation method of the described flavoring that wets one's whistle, is characterized in that comprising the following steps:
(1) honeysuckle, Chinese olive, Radix Glycyrrhizae, Momordica grosvenori, knotteflower phyla herb, dichotomous fimbristylis herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Rape is added the water making beating of 10%, filter cleaner, gained rape juice and liquid merge;
(2) two chopsticks are inserted abdominal cavity from chrysanthemum lymphogranuloma inguinale, internal organ are twisted out, then scrape off fish scale, yellow croaker abdominal cavity is cleaned up, honey in fish surface brush, step (1) gained material is poured in abdominal cavity, catch on fish head with iron wire again, hang in baking oven, bake rear taking-up, get the flesh of fish, mince;
(3) by as many again for purple potato water making beating, filter cleaner, obtains purple sweet potato juice; Crucian seed is added purple sweet potato juice, haw juice grinding is homogeneous, in gained slurries, add dried scallop, little fire boils, filter cleaner, and gained filtrate is spray-dried makes powder;
(4) pull out after waist beans being entered the little fiery frying 10-12 of oil cauldron minute, pulverize;
(5) ginger, lemon peel are minced, be mixed into pot with rapeseed oil, big fire is heated, and discharging in time having fragrance to overflow, gained material mixes with step (2), (3), (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Knotteflower phyla herb in the present invention is the herb that Verbenaceae crosses river rattan, and dichotomous fimbristylis herb is the herb of sedge two qi dichotomous fimbristylis herb.
Beneficial effect of the present invention is:
Flavoring mouthfeel of the present invention is good, owing to the addition of yellow croaker, make delicious flavour of the present invention, and yellow croaker has poured into juice before baking processing in abdominal cavity, yellow croaker can be made to keep fresh and tender mouthfeel at the flesh of fish after baking, and the present invention contains plurality of Chinese composition, effect the present invention being had wet one's whistle, the present invention simultaneously also added haw juice, lemon peel, make taste of the present invention sour-sweet, other tool local flavor, in addition, the barley benevolence of adding in nourishing additive agent of the present invention can separate the greasy of flavoring, lotus leaf powder, cucumber, mung bean sprouts can be lost weight in diuresis, avoid hoarding fat because of the high heat of flavoring.
Detailed description of the invention
One wets one's whistle flavoring, it is characterized in that being made up of the raw material of following weight portion (kilogram):
Yellow croaker 85, honey 7, purple potato 10, dried scallop 8, crucian seed 7, haw juice 30, waist beans 10, dried shrimp 7, peameal 4, bovine bone marrow 5, ginger 18, lemon peel 20, rape 9, rapeseed oil 110, honeysuckle 2, Chinese olive 4, Radix Glycyrrhizae 3, Momordica grosvenori 4, knotteflower phyla herb 2, dichotomous fimbristylis herb 3, nourishing additive agent 8;
Described nourishing additive agent is made up of the raw material of following weight portion (kilogram): lotus leaf powder 4, cucumber 20, mung bean sprouts 9, barley benevolence 10, vinasse 5;
Preparation method: (1), by cucumber, the as many again water making beating of mung bean sprouts, filter cleaner, collects filtrate;
(2) vinasse are loaded cloth bag, pot is mixed into barley benevolence, add the water of weight of material 20-25%, little fire heating, boils in a covered pot over a slow fire after doing and barley benevolence is taken out, send into baking box, bake at 180-190 DEG C to discharging during perfume (or spice), mix with step (1) gained material and leftover materials, filter cleaner after 3-4 hour is soaked in sealing, gained filtrate is spray-dried makes powder, to obtain final product.
The preparation method of the described flavoring that wets one's whistle, comprises the following steps:
(1) honeysuckle, Chinese olive, Radix Glycyrrhizae, Momordica grosvenori, knotteflower phyla herb, dichotomous fimbristylis herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Rape is added the water making beating of 10%, filter cleaner, gained rape juice and liquid merge;
(2) two chopsticks are inserted abdominal cavity from chrysanthemum lymphogranuloma inguinale, internal organ are twisted out, then scrape off fish scale, yellow croaker abdominal cavity is cleaned up, honey in fish surface brush, step (1) gained material is poured in abdominal cavity, catch on fish head with iron wire again, hang in baking oven, bake rear taking-up, get the flesh of fish, mince;
(3) by as many again for purple potato water making beating, filter cleaner, obtains purple sweet potato juice; Crucian seed is added purple sweet potato juice, haw juice grinding is homogeneous, in gained slurries, add dried scallop, little fire boils, filter cleaner, and gained filtrate is spray-dried makes powder;
(4) pull out after waist beans being entered the little fiery frying 10-12 of oil cauldron minute, pulverize;
(5) ginger, lemon peel are minced, be mixed into pot with rapeseed oil, big fire is heated, and discharging in time having fragrance to overflow, gained material mixes with step (2), (3), (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Claims (2)
1. wet one's whistle a flavoring, it is characterized in that being made up of the raw material of following weight portion:
Yellow croaker 85-90, honey 7-8, purple potato 10-11, dried scallop 8-9, crucian seed 7-8, haw juice 30-35, waist beans 10-11, dried shrimp 7-8, peameal 4-5, bovine bone marrow 5-6, ginger 18-20, lemon peel 20-22, rape 9-10, rapeseed oil 110-120, honeysuckle 2-3, Chinese olive 4-5, Radix Glycyrrhizae 3-4, Momordica grosvenori 4-5, knotteflower phyla herb 2-3, dichotomous fimbristylis herb 3-4, nourishing additive agent 8-9;
Described nourishing additive agent is made up of the raw material of following weight portion: lotus leaf powder 4-5, cucumber 20-21, mung bean sprouts 9-10, barley benevolence 10-12, vinasse 5-7;
Preparation method: (1), by cucumber, the as many again water making beating of mung bean sprouts, filter cleaner, collects filtrate;
(2) vinasse are loaded cloth bag, pot is mixed into barley benevolence, add the water of weight of material 20-25%, little fire heating, boils in a covered pot over a slow fire after doing and barley benevolence is taken out, send into baking box, bake at 180-190 DEG C to discharging during perfume (or spice), mix with step (1) gained material and leftover materials, filter cleaner after 3-4 hour is soaked in sealing, gained filtrate is spray-dried makes powder, to obtain final product.
2. the preparation method of the flavoring that wets one's whistle according to claim 1, is characterized in that comprising the following steps:
(1) honeysuckle, Chinese olive, Radix Glycyrrhizae, Momordica grosvenori, knotteflower phyla herb, dichotomous fimbristylis herb are added 5-6 water slow fire boiling 40-50 minute doubly, filter cleaner, obtains liquid; Rape is added the water making beating of 10%, filter cleaner, gained rape juice and liquid merge;
(2) two chopsticks are inserted abdominal cavity from chrysanthemum lymphogranuloma inguinale, internal organ are twisted out, then scrape off fish scale, yellow croaker abdominal cavity is cleaned up, honey in fish surface brush, step (1) gained material is poured in abdominal cavity, catch on fish head with iron wire again, hang in baking oven, bake rear taking-up, get the flesh of fish, mince;
(3) by as many again for purple potato water making beating, filter cleaner, obtains purple sweet potato juice; Crucian seed is added purple sweet potato juice, haw juice grinding is homogeneous, in gained slurries, add dried scallop, little fire boils, filter cleaner, and gained filtrate is spray-dried makes powder;
(4) pull out after waist beans being entered the little fiery frying 10-12 of oil cauldron minute, pulverize;
(5) ginger, lemon peel are minced, be mixed into pot with rapeseed oil, big fire is heated, and discharging in time having fragrance to overflow, gained material mixes with step (2), (3), (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510008681.0A CN104585689A (en) | 2015-01-08 | 2015-01-08 | Throat-moistening seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510008681.0A CN104585689A (en) | 2015-01-08 | 2015-01-08 | Throat-moistening seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585689A true CN104585689A (en) | 2015-05-06 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510008681.0A Pending CN104585689A (en) | 2015-01-08 | 2015-01-08 | Throat-moistening seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN104585689A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558994A (en) * | 2015-12-11 | 2016-05-11 | 安徽律正科技信息服务有限公司 | Large yellow croaker egg compound seasoning and preparation method thereof |
| CN106036730A (en) * | 2016-05-04 | 2016-10-26 | 安徽竞赛食品有限公司 | A seasoner having a flavor of shrimps pickled with soy sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| JP2005013138A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Method for producing spice flavor |
| CN101133817A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Health care spice and method for preparing the same |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce |
| CN104126675A (en) * | 2014-08-04 | 2014-11-05 | 张志红 | Seasoning oil special for meat barbecue and preparation method thereof |
-
2015
- 2015-01-08 CN CN201510008681.0A patent/CN104585689A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220114A (en) * | 1998-12-08 | 1999-06-23 | 林亚力 | Special flavour roasted fish and its preparing method |
| JP2005013138A (en) * | 2003-06-27 | 2005-01-20 | Kiyomitsu Kawasaki | Method for producing spice flavor |
| CN101133817A (en) * | 2006-08-31 | 2008-03-05 | 天津中英纳米科技发展有限公司 | Health care spice and method for preparing the same |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | Garden stuff, spice, edible flower, marine fish and shrimp combined sweet, sour, hot and delicious sauce |
| CN104126675A (en) * | 2014-08-04 | 2014-11-05 | 张志红 | Seasoning oil special for meat barbecue and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558994A (en) * | 2015-12-11 | 2016-05-11 | 安徽律正科技信息服务有限公司 | Large yellow croaker egg compound seasoning and preparation method thereof |
| CN106036730A (en) * | 2016-05-04 | 2016-10-26 | 安徽竞赛食品有限公司 | A seasoner having a flavor of shrimps pickled with soy sauce |
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Application publication date: 20150506 |
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