CN104585705A - Fruit and vegetable seasoner and preparation method thereof - Google Patents
Fruit and vegetable seasoner and preparation method thereof Download PDFInfo
- Publication number
- CN104585705A CN104585705A CN201510008654.3A CN201510008654A CN104585705A CN 104585705 A CN104585705 A CN 104585705A CN 201510008654 A CN201510008654 A CN 201510008654A CN 104585705 A CN104585705 A CN 104585705A
- Authority
- CN
- China
- Prior art keywords
- parts
- seasoner
- gained
- vegetable
- fruit
- 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
- 235000012055 fruits and vegetables Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000007594 Oryza sativa Species 0.000 claims abstract description 16
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 16
- 235000009566 rice Nutrition 0.000 claims abstract description 16
- 241000251468 Actinopterygii Species 0.000 claims abstract description 15
- 241001596950 Larimichthys crocea Species 0.000 claims abstract description 13
- 210000000683 abdominal cavity Anatomy 0.000 claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 10
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 10
- 239000000654 additive Substances 0.000 claims abstract description 9
- 230000000996 additive effect Effects 0.000 claims abstract description 9
- 244000205754 Colocasia esculenta Species 0.000 claims abstract description 7
- 235000006481 Colocasia esculenta Nutrition 0.000 claims abstract description 7
- 241000238557 Decapoda Species 0.000 claims abstract description 7
- 241000234435 Lilium Species 0.000 claims abstract description 7
- 241000287420 Pyrus x nivalis Species 0.000 claims abstract description 7
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 5
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 5
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 5
- 235000010460 mustard Nutrition 0.000 claims abstract description 5
- 241000408747 Lepomis gibbosus Species 0.000 claims abstract description 4
- 235000020236 pumpkin seed Nutrition 0.000 claims abstract description 4
- 244000056139 Brassica cretica Species 0.000 claims abstract 2
- 239000000463 material Substances 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 238000007599 discharging Methods 0.000 claims description 12
- 240000005979 Hordeum vulgare Species 0.000 claims description 10
- 235000007340 Hordeum vulgare Nutrition 0.000 claims description 10
- 235000013339 cereals Nutrition 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
- 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
- 239000000843 powder Substances 0.000 claims description 7
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 6
- 240000002924 Platycladus orientalis Species 0.000 claims description 6
- 241000205407 Polygonum Species 0.000 claims description 6
- 244000292697 Polygonum aviculare Species 0.000 claims description 6
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 6
- 238000010009 beating Methods 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 239000012467 final product Substances 0.000 claims description 6
- 238000010438 heat treatment Methods 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
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 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
- 229910052742 iron Inorganic materials 0.000 claims description 3
- 208000001581 lymphogranuloma venereum Diseases 0.000 claims description 3
- 239000000203 mixture Substances 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
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000490499 Cardamine Species 0.000 abstract 1
- 240000001341 Reynoutria japonica Species 0.000 abstract 1
- 235000018167 Reynoutria japonica Nutrition 0.000 abstract 1
- 241000620877 Ruditapes philippinarum Species 0.000 abstract 1
- 230000000593 degrading effect Effects 0.000 abstract 1
- 210000005036 nerve Anatomy 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 241000219198 Brassica Species 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
- 240000002791 Brassica napus Species 0.000 description 2
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 235000008473 Cardamine hirsuta Nutrition 0.000 description 1
- 244000079426 Cardamine hirsuta 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
- 241000594394 Hedyotis Species 0.000 description 1
- 241000123069 Ocyurus chrysurus Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 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
- 239000003814 drug Substances 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
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000004615 ingredient Substances 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
- 230000003340 mental effect Effects 0.000 description 1
- 239000011707 mineral Substances 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 fruit and vegetable seasoner and a preparation method thereof. The fruit and vegetable seasoner is characterized by being prepared from the following raw materials in parts by weight: 80-85 parts of yellow croaker, 7-8 parts of cola, 25-30 parts of dasheen, 20-25 parts of snow pears, 8-9 parts of lemon slices, 10-11 parts of ruditapes philippinarum meat, 5-6 parts of dried small shrimp, 4-5 parts of pumpkin seeds, 10-12 parts of mustard, 30-32 parts of rice, 10-11 parts of rape, 100-110 parts of colleseed oil, 3-4 parts of tuber fleeceflower stem, 2-3 parts of lily, 3-4 parts of platycladi seed, 5-6 parts of spina date seeds, 2-3 parts of urophyllous anotis herb, 1-2 parts of cardamine urbaniana and 6-7 parts of a nutrition additive. The yellow croaker is added, so that the fruit and vegetable seasoner is fresh and delicious in taste; juice is injected into an abdominal cavity before the yellow croaker is baked, so that the yellow croaker is fresh and tender in taste after being baked; traditional Chinese medicinal components in the juice permeate into the fish; the fruit and vegetable seasoner is capable of soothing the nerves and helping sleep, contains a plurality of fruits and vegetables, and is abundant in nutrient; in addition, the nutrition additive is capable of degrading the greasy taste of the seasoner, and fat hoarding caused by high heat of the seasoner is avoided.
Description
Technical field
The invention belongs to food processing technology field, particularly relate to a kind of fruits and vegetables 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 a kind of fruits and vegetables 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:
A kind of fruits and vegetables flavoring, is characterized in that being made up of the raw material of following weight portion:
Yellow croaker 80-85, laughable 7-8, taro 25-30, snow pear 20-25, lemon tablet 8-9, flower clam meat 10-11, dried small shrimp 5-6, pumpkin seeds benevolence 4-5, mustard 10-12, rice 30-32, rape 10-11, rapeseed oil 100-110, Polygonum multiflower knotweed 3-4, lily 2-3, seed of Oriental arborvitae 3-4, spina date seed 5-6, urophyllous anotis herb 2-3, half of dish 1-2, nourishing additive agent 6-7;
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 fruits and vegetables flavoring, is characterized in that comprising the following steps:
(1) Polygonum multiflower knotweed, lily, the seed of Oriental arborvitae, spina date seed, urophyllous anotis herb, 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 at fish surface uniform laughable, 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 taro, snow pear peeling, diced, send into baking oven, discharging when water content is down to 10-12%, obtains dehydrated fruits and vegetables fourth;
(4) by lemon tablet, flower clam meat, dried small shrimp mixing, discharging after 10-15 minute is steamed in water proof big fire, is removed by lemon tablet;
(5) rub scattered after being dried by rice, gained cooked rice grains is for subsequent use; Rapeseed oil is entered pot, and big fire is heated, and when rusting to 5 is ripe to 6, pour cooked rice grains into, continue heating, discharging when cooked rice grains becomes golden yellow, gained material mixes with step (2), (3), (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Urophyllous anotis herb in the present invention is the herb of the false Auricled Hedyotis Herb of madder wort point leaf, 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, and the traditional Chinese medicine ingredients in juice penetrates in the flesh of fish, the present invention is made to have effect of relieving mental strain and helping sleep, the present invention simultaneously with the addition of multiple fruits and vegetables, nutritious, the mustard added can stimulate appetite, be suitable for all kinds of crowd to eat, 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
A kind of fruits and vegetables flavoring, is characterized in that being made up of the raw material of following weight portion (kilogram):
Yellow croaker 80, cola 7, taro 25, snow pear 20, lemon tablet 8, flower clam meat 10, dried small shrimp 5, pumpkin seeds benevolence 4, mustard 10, rice 30, rape 10, rapeseed oil 100, Polygonum multiflower knotweed 3, lily 2, the seed of Oriental arborvitae 3, spina date seed 5, urophyllous anotis herb 2, half of dish 1, nourishing additive agent 6;
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 fruits and vegetables flavoring, comprises the following steps:
(1) Polygonum multiflower knotweed, lily, the seed of Oriental arborvitae, spina date seed, urophyllous anotis herb, 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 at fish surface uniform laughable, 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 taro, snow pear peeling, diced, send into baking oven, discharging when water content is down to 10-12%, obtains dehydrated fruits and vegetables fourth;
(4) by lemon tablet, flower clam meat, dried small shrimp mixing, discharging after 10-15 minute is steamed in water proof big fire, is removed by lemon tablet;
(5) rub scattered after being dried by rice, gained cooked rice grains is for subsequent use; Rapeseed oil is entered pot, and big fire is heated, and when rusting to 5 is ripe to 6, pour cooked rice grains into, continue heating, discharging when cooked rice grains becomes golden yellow, gained material mixes with step (2), (3), (4) gained material and leftover materials to be mixed thoroughly, to obtain final product.
Claims (2)
1. a fruits and vegetables flavoring, is characterized in that being made up of the raw material of following weight portion:
Yellow croaker 80-85, laughable 7-8, taro 25-30, snow pear 20-25, lemon tablet 8-9, flower clam meat 10-11, dried small shrimp 5-6, pumpkin seeds benevolence 4-5, mustard 10-12, rice 30-32, rape 10-11, rapeseed oil 100-110, Polygonum multiflower knotweed 3-4, lily 2-3, seed of Oriental arborvitae 3-4, spina date seed 5-6, urophyllous anotis herb 2-3, half of dish 1-2, nourishing additive agent 6-7;
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 fruits and vegetables flavoring according to claim 1, is characterized in that comprising the following steps:
(1) Polygonum multiflower knotweed, lily, the seed of Oriental arborvitae, spina date seed, urophyllous anotis herb, 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 at fish surface uniform laughable, 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 taro, snow pear peeling, diced, send into baking oven, discharging when water content is down to 10-12%, obtains dehydrated fruits and vegetables fourth;
(4) by lemon tablet, flower clam meat, dried small shrimp mixing, discharging after 10-15 minute is steamed in water proof big fire, is removed by lemon tablet;
(5) rub scattered after being dried by rice, gained cooked rice grains is for subsequent use; Rapeseed oil is entered pot, and big fire is heated, and when rusting to 5 is ripe to 6, pour cooked rice grains into, continue heating, discharging when cooked rice grains becomes golden yellow, 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 |
|---|---|---|---|
| CN201510008654.3A CN104585705A (en) | 2015-01-08 | 2015-01-08 | Fruit and vegetable seasoner and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510008654.3A CN104585705A (en) | 2015-01-08 | 2015-01-08 | Fruit and vegetable seasoner and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104585705A true CN104585705A (en) | 2015-05-06 |
Family
ID=53112040
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510008654.3A Pending CN104585705A (en) | 2015-01-08 | 2015-01-08 | Fruit and vegetable seasoner and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104585705A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921071A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Nerve soothing sweet noodle sauce and preparation method |
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 |
| 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 |
| 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 |
| CN104256471A (en) * | 2014-08-14 | 2015-01-07 | 汪宗永 | Seasoning containing grape juice and Chinese jujube honey and preparation method thereof |
-
2015
- 2015-01-08 CN CN201510008654.3A patent/CN104585705A/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 |
| 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 |
| 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 |
| CN104256471A (en) * | 2014-08-14 | 2015-01-07 | 汪宗永 | Seasoning containing grape juice and Chinese jujube honey and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921071A (en) * | 2015-05-26 | 2015-09-23 | 合肥市金乡味工贸有限责任公司 | Nerve soothing sweet noodle sauce and preparation method |
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 | |
| CN103989140B (en) | Beef flavor chilli sauce and preparation method thereof | |
| CN102342488A (en) | Method for making hot pepper-pumpkin sauce | |
| CN104366155A (en) | Qi-tonifying boiled milk and honeydew melon dumpling and preparation method thereof | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN103829178A (en) | Lotus root dumpling and preparation method thereof | |
| CN103976233B (en) | A kind of health care congee and preparation method thereof | |
| CN104585695A (en) | High-dietary fibre nutritional seasoning and preparation method thereof | |
| CN103976228A (en) | Pork trotter beautifying porridge and preparation method thereof | |
| CN103815259A (en) | Seafood glutinous rice powder and preparation method thereof | |
| CN104585348A (en) | Spiced dried bean curds with dark plums and duck meat and preparation method of spiced dried bean curds with dark plums and duck meat | |
| CN103815241A (en) | Buckwheat glutinous rice flour and preparation method for same | |
| CN104106758A (en) | Flavor corn crab roe bread and preparation method thereof | |
| CN104106790B (en) | A kind of sea food flavor thick broad-bean sauce and preparation method thereof | |
| CN104207170A (en) | Fragrant-taro-flavor chicken cutlet and preparation method thereof | |
| CN104186653A (en) | Shrimp and crab flavored yoghurt and preparation method thereof | |
| CN103947976A (en) | Nutritive buckwheat-purple sweet potato mash | |
| CN104855461B (en) | A kind of preparation method for facilitating Piza | |
| CN104585705A (en) | Fruit and vegetable seasoner and preparation method thereof | |
| CN106235012A (en) | A kind of chicken flavor rice crust and preparation method thereof | |
| CN104585689A (en) | Throat-moistening seasoning and preparation method thereof | |
| CN104543959A (en) | Peanut-orange-lean meat paste and preparation method thereof | |
| CN104585687A (en) | Lung-moistening seasoning and preparation method thereof | |
| CN103932253A (en) | Fruit and vegetable ass meat shrimp cake and preparation method thereof |
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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150506 |