CN104585697A - Egg-flavour seasoning and preparation method thereof - Google Patents
Egg-flavour seasoning and preparation method thereof Download PDFInfo
- Publication number
- CN104585697A CN104585697A CN201510008698.6A CN201510008698A CN104585697A CN 104585697 A CN104585697 A CN 104585697A CN 201510008698 A CN201510008698 A CN 201510008698A CN 104585697 A CN104585697 A CN 104585697A
- Authority
- CN
- China
- Prior art keywords
- parts
- egg
- juice
- seasoning
- yellow croaker
- 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
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 title abstract description 6
- 241000251468 Actinopterygii Species 0.000 claims abstract description 16
- 235000013601 eggs Nutrition 0.000 claims abstract description 16
- 241001596950 Larimichthys crocea Species 0.000 claims abstract description 13
- 235000008708 Morus alba Nutrition 0.000 claims abstract description 13
- 210000000683 Abdominal Cavity Anatomy 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 11
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 11
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 11
- 240000009068 Conyza japonica Species 0.000 claims abstract description 9
- 239000000654 additive Substances 0.000 claims abstract description 9
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 8
- 244000144730 Amygdalus persica Species 0.000 claims abstract description 7
- 240000002860 Daucus carota Species 0.000 claims abstract description 7
- 235000002243 Daucus carota subsp sativus Nutrition 0.000 claims abstract description 7
- 240000008219 Euryale ferox Species 0.000 claims abstract description 7
- 235000006487 Euryale ferox Nutrition 0.000 claims abstract description 7
- 240000000249 Morus alba Species 0.000 claims abstract description 7
- 240000004678 Panax pseudoginseng Species 0.000 claims abstract description 7
- 235000003181 Panax pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000006040 Prunus persica var persica Nutrition 0.000 claims abstract description 7
- 235000013339 cereals Nutrition 0.000 claims abstract description 7
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 7
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 7
- 229920000591 gum Polymers 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000019991 rice wine Nutrition 0.000 claims abstract description 7
- 235000005765 wild carrot Nutrition 0.000 claims abstract description 7
- 239000000463 material Substances 0.000 claims description 18
- 238000007599 discharging Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 240000005979 Hordeum vulgare Species 0.000 claims description 10
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 9
- 240000008067 Cucumis sativus Species 0.000 claims description 7
- 235000010799 Cucumis sativus var sativus 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
- 230000000996 additive Effects 0.000 claims description 7
- 239000003795 chemical substances by application Substances 0.000 claims description 7
- 239000000843 powder Substances 0.000 claims description 7
- 241000233866 Fungi Species 0.000 claims description 6
- 241000218378 Magnolia Species 0.000 claims description 6
- 241000218231 Moraceae Species 0.000 claims description 6
- 240000007594 Oryza sativa Species 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 6
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000006297 dehydration reaction Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 235000021190 leftovers Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 235000009566 rice Nutrition 0.000 claims description 6
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 3
- 240000007646 Chrysanthemum x morifolium Species 0.000 claims description 3
- 235000005986 Chrysanthemum x morifolium Nutrition 0.000 claims description 3
- 210000002969 Egg Yolk Anatomy 0.000 claims description 3
- 208000001581 Lymphogranuloma Venereum Diseases 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 claims description 3
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 210000000056 organs Anatomy 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 239000007921 spray Substances 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 240000002791 Brassica napus Species 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000003814 drug Substances 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 1
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 1
- 241000490499 Cardamine Species 0.000 abstract 1
- 240000004175 Momordica charantia Species 0.000 abstract 1
- 235000009811 Momordica charantia Nutrition 0.000 abstract 1
- 241001506047 Tremella Species 0.000 abstract 1
- 240000007736 Zanthoxylum simulans Species 0.000 abstract 1
- 235000009932 Zanthoxylum simulans Nutrition 0.000 abstract 1
- 240000000038 Ziziphus mauritiana Species 0.000 abstract 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 abstract 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 abstract 1
- 238000009825 accumulation Methods 0.000 abstract 1
- 235000021329 brown rice Nutrition 0.000 abstract 1
- 239000004519 grease Substances 0.000 abstract 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 210000004204 Blood Vessels Anatomy 0.000 description 1
- 235000008473 Cardamine hirsuta Nutrition 0.000 description 1
- 240000001232 Cardamine hirsuta Species 0.000 description 1
- 235000008495 Chrysanthemum leucanthemum Nutrition 0.000 description 1
- 244000192528 Chrysanthemum parthenium Species 0.000 description 1
- 235000000604 Chrysanthemum parthenium Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 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
- 230000035619 diuresis Effects 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008384 feverfew Nutrition 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
- 230000025627 positive regulation of urine volume Effects 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
- 150000003700 vitamin C derivatives Chemical class 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses an egg-flavour seasoning and a preparation method thereof. The egg-flavour seasoning is characterized by being prepared from the following raw materials in parts by weight: 65-68 parts of yellow croaker, 6-7 parts of coconut milk, 8-9 parts of lotus seeds, 7-8 parts of gorgon fruit, 4-5 parts of germinated brown rice, 5-6 parts of bitter melon juice, 4-5 parts of kelp, 5-6 parts of tremella, 2-3 parts of rice wine, 15-20 parts of eggs, 5-6 parts of mulberry, 10-12 parts of dehydrated carrot grains, 30-35 parts of Sichuan pepper, 10-12 parts of oilseed rape, 100-110 parts of rapeseed oil, 2-3 parts of pseudo-ginseng, 1-2 parts of mangnolia officinalis, 3-4 parts of Chinese dates, 3-4 parts of peach gum, 2-3 parts of conyza japonica, 1-2 parts of cardamine urbaniana and 5-6 parts of nutrition additives. Yellow croaker is added, so that the egg-flavour seasoning is delicious in taste; moreover, a juice is arranged in the abdominal cavity before the yellow croaker is baked, so that the fish meat of the yellow croaker keeps a fresh and tender taste; meanwhile, traditional Chinese medicine ingredients in the juice penetrate into the fish meat, thus a health value is increased, and the physiques of people can be strengthened in case of usually eating; in addition, the nutrition additives are capable of cutting the grease of the seasoning, and avoiding fat accumulation due to the high calorific value of the seasoning.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of egg seasoning 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 a kind of egg seasoning and preparation method thereof, the present invention has aromatic flavour, the feature of nutrient health.
The technical solution adopted in the present invention is:
A kind of egg seasoning, is characterized in that being made up of the raw material of following weight portion:
Yellow croaker 65-68, coconut milk 6-7, lotus seeds 8-9, Gorgon fruit 7-8, sprouted unpolished rice 4-5, Bitter Melon Juice 5-6, sea-tangle 4-5, white fungus 5-6, rice wine 2-3, egg 15-20, mulberries 5-6, dehydration carrot grain 10-12, Chinese prickly ash 30-35, rape 10-12, rapeseed oil 100-110, pseudo-ginseng 2-3, bark of official magnolia 1-2, date 3-4, peach gum 3-4, Conyza japonica 2-3, half of dish 1-2, nourishing additive agent 5-6;
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 described egg seasoning, is characterized in that comprising the following steps:
(1) pseudo-ginseng, the bark of official magnolia, date, peach gum, Conyza japonica, half of dish 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, spray coconut milk at fish surface uniform, 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) lotus seeds, Gorgon fruit, sprouted unpolished rice and Bitter Melon Juice are mixed into pot, little fire heating, simmers to discharging time dry, pulverizes;
(4) sea-tangle, white fungus are mixed with rice wine, send into steamer big fire and steam discharging after 20-25 minute, send into baking oven, pulverize after drying;
(5) mulberries are squeezed the juice, obtain mulberry juice; Egg is entered in boiled water pot, boil rear discharging, get egg yolk, add mulberry juice and break into mud;
(6) dehydration carrot grain, Chinese prickly ash, rapeseed oil are mixed into pot, little fire heating, discharging in time having fragrance to overflow, mixes with step (2), (3), (4), (5) gained material and leftover materials and mixes thoroughly, to obtain final product.
Conyza japonica in the present invention is the root of feverfew Conyza japonica, and half of dish is the root-like stock of crucifer Central China Hairy Bittercress.
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, traditional Chinese medicine ingredients simultaneously in juice penetrates in the flesh of fish, add health value of the present invention, often eat and can build up health, in addition, the barley benevolence of adding in nourishing additive agent of the present invention can separate the greasy of flavoring, and 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
A kind of egg seasoning, is characterized in that being made up of the raw material of following weight portion (kilogram):
Yellow croaker 65, coconut milk 6, lotus seeds 8, Gorgon fruit 7, sprouted unpolished rice 4, Bitter Melon Juice 5, sea-tangle 4, white fungus 5, rice wine 2, egg 15, mulberries 5, dehydration carrot grain 10, Chinese prickly ash 30, rape 10, rapeseed oil 100, pseudo-ginseng 2, the bark of official magnolia 1, date 3, peach gum 3, Conyza japonica 2, half of dish 1, nourishing additive agent 5;
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 described egg seasoning, comprises the following steps:
(1) pseudo-ginseng, the bark of official magnolia, date, peach gum, Conyza japonica, half of dish 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, spray coconut milk at fish surface uniform, 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) lotus seeds, Gorgon fruit, sprouted unpolished rice and Bitter Melon Juice are mixed into pot, little fire heating, simmers to discharging time dry, pulverizes;
(4) sea-tangle, white fungus are mixed with rice wine, send into steamer big fire and steam discharging after 20-25 minute, send into baking oven, pulverize after drying;
(5) mulberries are squeezed the juice, obtain mulberry juice; Egg is entered in boiled water pot, boil rear discharging, get egg yolk, add mulberry juice and break into mud;
(6) dehydration carrot grain, Chinese prickly ash, rapeseed oil are mixed into pot, little fire heating, discharging in time having fragrance to overflow, mixes with step (2), (3), (4), (5) gained material and leftover materials and mixes thoroughly, to obtain final product.
Claims (2)
1. an egg seasoning, is characterized in that being made up of the raw material of following weight portion:
Yellow croaker 65-68, coconut milk 6-7, lotus seeds 8-9, Gorgon fruit 7-8, sprouted unpolished rice 4-5, Bitter Melon Juice 5-6, sea-tangle 4-5, white fungus 5-6, rice wine 2-3, egg 15-20, mulberries 5-6, dehydration carrot grain 10-12, Chinese prickly ash 30-35, rape 10-12, rapeseed oil 100-110, pseudo-ginseng 2-3, bark of official magnolia 1-2, date 3-4, peach gum 3-4, Conyza japonica 2-3, half of dish 1-2, nourishing additive agent 5-6;
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 egg seasoning according to claim 1, is characterized in that comprising the following steps:
(1) pseudo-ginseng, the bark of official magnolia, date, peach gum, Conyza japonica, half of dish 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, spray coconut milk at fish surface uniform, 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) lotus seeds, Gorgon fruit, sprouted unpolished rice and Bitter Melon Juice are mixed into pot, little fire heating, simmers to discharging time dry, pulverizes;
(4) sea-tangle, white fungus are mixed with rice wine, send into steamer big fire and steam discharging after 20-25 minute, send into baking oven, pulverize after drying;
(5) mulberries are squeezed the juice, obtain mulberry juice; Egg is entered in boiled water pot, boil rear discharging, get egg yolk, add mulberry juice and break into mud;
(6) dehydration carrot grain, Chinese prickly ash, rapeseed oil are mixed into pot, little fire heating, discharging in time having fragrance to overflow, mixes with step (2), (3), (4), (5) gained material and leftover materials and mixes thoroughly, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510008698.6A CN104585697A (en) | 2015-01-08 | 2015-01-08 | Egg-flavour seasoning and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510008698.6A CN104585697A (en) | 2015-01-08 | 2015-01-08 | Egg-flavour seasoning and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585697A true CN104585697A (en) | 2015-05-06 |
Family
ID=53112032
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510008698.6A Pending CN104585697A (en) | 2015-01-08 | 2015-01-08 | Egg-flavour seasoning and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585697A (en) |
Citations (4)
| 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 |
| CN104172007A (en) * | 2014-08-12 | 2014-12-03 | 安徽阳光药业有限公司 | Fruit and vegetable compound tea granules and preparation method thereof |
| CN104207079A (en) * | 2014-08-14 | 2014-12-17 | 汪宗永 | Flatfish and spinach juice-containing nutritional seasoning and its preparation method |
| CN104222959A (en) * | 2014-07-28 | 2014-12-24 | 天津春发生物科技集团有限公司 | Larimichthys polyactis enzymatic hydrolysate and preparation method thereof |
-
2015
- 2015-01-08 CN CN201510008698.6A patent/CN104585697A/en active Pending
Patent Citations (4)
| 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 |
| CN104222959A (en) * | 2014-07-28 | 2014-12-24 | 天津春发生物科技集团有限公司 | Larimichthys polyactis enzymatic hydrolysate and preparation method thereof |
| CN104172007A (en) * | 2014-08-12 | 2014-12-03 | 安徽阳光药业有限公司 | Fruit and vegetable compound tea granules and preparation method thereof |
| CN104207079A (en) * | 2014-08-14 | 2014-12-17 | 汪宗永 | Flatfish and spinach juice-containing nutritional seasoning and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 李琳 等: "低值鱼的深度酶解及海鲜复合调味料的生产", 《中国调味料》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103989145B (en) | Chicken hot and spicy sauce and preparation method thereof | |
| CN103976283A (en) | Bovine bone flavor glutinous rice porridge and preparation method thereof | |
| CN103652975A (en) | Mutton shashlik with tea fragrance and preparation method thereof | |
| CN104366155A (en) | Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN103549540A (en) | Beef paste-flavored shelled melon seeds and preparation method thereof | |
| CN104585695A (en) | High-dietary fibre nutritional seasoning and preparation method thereof | |
| CN1164350A (en) | New taste food made of grain and other material capable of changing food into paste by pouring boiling water | |
| CN103976228A (en) | Pork trotter beautifying porridge and preparation method thereof | |
| CN104106758A (en) | Flavor corn crab roe bread and preparation method thereof | |
| CN104026322A (en) | Haw flake containing sweet potato and preparation method thereof | |
| CN103815259A (en) | Seafood glutinous rice powder and preparation method thereof | |
| CN103932291B (en) | One is rich in ascorbic sesame paste and preparation method thereof | |
| CN104431967A (en) | Sea cucumber and shredded chicken soybean paste and preparation method thereof | |
| CN104256516A (en) | Spicy pickled marinated beef paste and processing method thereof | |
| CN104068415A (en) | Preparation process of cured western duck | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN104585689A (en) | Throat-moistening seasoning and preparation method thereof | |
| CN104855461A (en) | Instant pizza making method | |
| CN104938570A (en) | Convenient fastfood pizza | |
| CN104585346A (en) | Black sesame shredded chicken sauced bean curd and preparation method thereof | |
| CN104323297A (en) | Defatted pig's feet and preparation method thereof | |
| CN104026501B (en) | Fragrant haw flakes of a kind of tea and preparation method thereof | |
| CN104585705A (en) | Fruit and vegetable seasoner and preparation method thereof | |
| CN107549632A (en) | A kind of preparation method of orange peel green tea flavored crispy rice |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150506 |
|
| RJ01 | Rejection of invention patent application after publication |