CN104664322A - Method for preparing onion sauce - Google Patents
Method for preparing onion sauce Download PDFInfo
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- CN104664322A CN104664322A CN201510118829.6A CN201510118829A CN104664322A CN 104664322 A CN104664322 A CN 104664322A CN 201510118829 A CN201510118829 A CN 201510118829A CN 104664322 A CN104664322 A CN 104664322A
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- onion
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- tangle
- sauce
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- 235000002732 Allium cepa var. cepa Nutrition 0.000 title claims abstract description 48
- 235000015067 sauces Nutrition 0.000 title claims abstract description 29
- 238000000034 method Methods 0.000 title abstract description 5
- 235000015278 beef Nutrition 0.000 claims abstract description 34
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- 235000013614 black pepper Nutrition 0.000 claims abstract description 12
- 240000002234 Allium sativum Species 0.000 claims abstract description 11
- QXNVGIXVLWOKEQ-UHFFFAOYSA-N Disodium Chemical compound [Na][Na] QXNVGIXVLWOKEQ-UHFFFAOYSA-N 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 239000000796 flavoring agent Substances 0.000 claims abstract description 11
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- 235000004611 garlic Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 239000002773 nucleotide Substances 0.000 claims abstract description 11
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 11
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 244000294411 Mirabilis expansa Species 0.000 claims description 12
- 235000015429 Mirabilis expansa Nutrition 0.000 claims description 12
- 235000013536 miso Nutrition 0.000 claims description 12
- 235000002566 Capsicum Nutrition 0.000 claims description 11
- 240000008574 Capsicum frutescens Species 0.000 claims description 11
- 239000001390 capsicum minimum Substances 0.000 claims description 11
- 239000012141 concentrate Substances 0.000 claims description 11
- 238000010438 heat treatment Methods 0.000 claims description 10
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000005057 refrigeration Methods 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 2
- 235000013555 soy sauce Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 abstract description 2
- 229910052742 iron Inorganic materials 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000512259 Ascophyllum nodosum Species 0.000 abstract 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000002567 Capsicum annuum Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000012015 potatoes Nutrition 0.000 abstract 1
- 230000009967 tasteless effect Effects 0.000 abstract 1
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- 238000005303 weighing Methods 0.000 abstract 1
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- 230000000694 effects Effects 0.000 description 5
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- 210000004369 blood Anatomy 0.000 description 4
- 208000006558 Dental Calculus Diseases 0.000 description 3
- 229920001543 Laminarin Polymers 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- JKMGDISLOMKFOX-DOYZGLONSA-N Fritschiellaxanthin Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)C(=O)C(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C JKMGDISLOMKFOX-DOYZGLONSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 239000005717 Laminarin Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 208000001132 Osteoporosis Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- MQTYBQDJVNMVSV-UHFFFAOYSA-N [I].[Zn].[Fe] Chemical compound [I].[Zn].[Fe] MQTYBQDJVNMVSV-UHFFFAOYSA-N 0.000 description 1
- YECXHLPYMXGEBI-ZNQVSPAOSA-N adonixanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)C[C@@H](O)CC1(C)C YECXHLPYMXGEBI-ZNQVSPAOSA-N 0.000 description 1
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 description 1
- 235000010081 allicin Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 239000003146 anticoagulant agent Substances 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000037182 bone density Effects 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 239000004009 herbicide Substances 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- DBTMGCOVALSLOR-VPNXCSTESA-N laminarin Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)OC1O[C@@H]1[C@@H](O)C(O[C@H]2[C@@H]([C@@H](CO)OC(O)[C@@H]2O)O)O[C@H](CO)[C@H]1O DBTMGCOVALSLOR-VPNXCSTESA-N 0.000 description 1
- -1 laminarin sulfuric acid ester Chemical class 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 229940099909 multivitamin and iron Drugs 0.000 description 1
- 235000019633 pungent taste Nutrition 0.000 description 1
- 150000003254 radicals Chemical class 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- QAOWNCQODCNURD-UHFFFAOYSA-N sulfuric acid Substances OS(O)(=O)=O QAOWNCQODCNURD-UHFFFAOYSA-N 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a method for preparing an onion sauce. The method comprises the following steps: weighing the following raw materials in parts by weight: 2-3 parts of soybean salad oil, 0.3-0.5 part of chopped garlic, 0.9-1 part of chopped ginger, 10-30 parts of onion, 2-3 parts of soybean sauce, 0.06-0.08 part of black pepper, 4-4.2 parts of capsicum annuum, 0.4-0.5 part of chicken powder, 0.4-0.5 part of aginomoto, 0.5-0.6 part of salt, 0.08-0.09 part of flavor nucleotides disodium, 1-2 parts of beef, 0.5-0.8 part of kelp, 0.5-1 part of potatoes and 0.5-1 part of carrot, firstly preparing beef sauce soup, further preparing an onion and kelp concentrated material, mixing the beef sauce soup and the onion and kelp concentrated material, and adding the above seasonings, thereby reparing the onion sauce. The onion sauce is not only fragrant and mellow, but also not greasy or tasteless in taste, rich in nutrition and relatively good in fragrance and taste, and contains protein, multiple vitamins and elements such as iron, zinc and iodine, and nutrition of different raw materials can be maintained.
Description
Technical field
The present invention relates to a kind of processing technology of tartar sauce.
Background technology
Tartar sauce is a kind of important flavouring, and current tartar sauce is by traditional seasoning effect to diversification, nutrient laden, Composite future development, and composite nutrient flavouring becomes the developing direction that can meet people's demand gradually.
Onion has the effect of expelling cold, eliminating; Stomach, intestines and glandula digestive can be stimulated to secrete, improve a poor appetite, promote digestion; Hypotensive blood sugar, antithrombotic; Have certain stimulating effect, the material containing a kind of name inflammation " oak doradexanthin " 9, this be at present known to one of the most effective natural anti-cancer material; Contained trace elements of selenium is a kind of very strong antioxidant, can eliminate the free radical in body, strengthens vigor and the metabolic capability of cell, has effect of preventing cancer and delay sanility; Can bone density be improved, contribute to protect against osteoporosis; Containing phytocide as allicin etc., thus there is very strong sterilizing ability.Chewing raw onion can preventing cold.But onion eats easily has implication afterwards, and the mouthfeel of simple onion is also bad.
The nutrition of sea-tangle is very abundant, containing the composition that the needed by human body such as iodine, iron, calcium, sweet mellow wine, carrotene are wanted, containing a lot of alkaline components in sea-tangle, helpful for acid-base balance in body; Laminaran contained by sea-tangle has eliminates the effect of blood fat, and blood middle cholesterol content can be made greatly to reduce, and laminarin sulfuric acid ester be normally glucide, also can have effect of reducing blood lipid, beneficial for preventing angiocardiopathy like this.But sea-tangle has fishy smell, and nondigestible, do not use with the collocation of some cold materials.
It is larger that onion and sea-tangle are output source, cost is lower, the good raw material of nutrition, but both tastes and mouthfeel are all so-so, if both effectively can be in harmonious proportion, maximize favourable factors and minimize unfavourable ones, undoubtedly can both for consumer provides the excellent flavouring of a kind of nutritious taste, again for grower adds market.
Summary of the invention
The object of the invention is to overcome above-mentioned deficiency and the preparation method that provides a kind of onion sauce, technique is simple, and cost of material is low, and obtained product nutrition is delicious.
The present invention is achieved by the following technical solutions:
A preparation method for onion sauce, comprises step as follows:
(1) press row weight part ratio and take raw material: soybean salad oil 2-3 part, garlic end 0.3-0.5 part, bruised ginger 0.9-1 part, onion 10-30 part, soya sauce 2-3 part, black pepper 0.06-0.08 part, capsicum 4-4.2 part, chicken powder 0.4-0.5 part, monosodium glutamate 0.4-0.5 part, salt 0.5-0.6 part, flavour nucleotide disodium 0.08-0.09 part, beef 1-2 part, sea-tangle 0.5-0.8 part, potato 0.5-1 part, carrot 0.5-1 part;
(2) beef, potato, carrot are diced and be less than 5mm, add the soybean salad oil heating of half amount, stir-fry with garlic end, bruised ginger, beef, potato, carrot, black pepper, and add beef, potato, carrot gross mass 1-1.5 hot water decoction 3-6 minute doubly, obtain beef Miso Soup;
(3) onion, sea-tangle (boiling) are diced and be less than 5mm, add second half amount soybean salad oil heating, add capsicum, soya sauce stir-fries out fragrance, then add onion, sea-tangle stir-fries 2-5 minute, obtain onion sea-tangle concentrate feed;
(4) by beef Miso Soup, the mixing of onion sea-tangle concentrate feed, add salt, chicken powder, flavour nucleotide disodium, monosodium glutamate mix, vacuum outgas is filling while hot;
(5) sterilization at 90-100 DEG C, and cool rapidly, refrigeration.
Described sea-tangle is be added with the sea-tangle of boiling in the water of salt, cooking wine, soy sauce.
The advantage of preparation method of the present invention and product is:
Technique is simple, and raw material is easy to get; Black pepper and Beef-potato is utilized to obtain Miso Soup fragrance, sea-tangle raw meat and the pungent taste of onion is removed with capsicum, beans sauce, the feature that the mixing of beef Miso Soup, onion sea-tangle concentrate feed utilizes onion sea-tangle to like oil happiness meat or fish is had complementary advantages, not only aromatic, and mouthfeel is oiliness not light, nutritious, not only containing protein, but also containing the element such as multivitamin and iron zinc iodine, remain the nutrition in each raw material, there is again good fragrance and mouthfeel.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated.
Embodiment 1
A preparation method for onion sauce, comprises step as follows:
(1) press row weight part ratio and take raw material: 0.3 part, soybean salad oil 2 parts, garlic end, bruised ginger 0.9 part, onion 10 parts, soya sauce 2 parts, black pepper 0.06 part, 4 parts, capsicum, 0.4 part, chicken powder, monosodium glutamate 0.4 part, salt 0.5 part, flavour nucleotide disodium 0.08 part, 1 part, beef, 0.5 part, sea-tangle, 0.5 part, potato, 0.5 part, carrot;
(2) beef, potato, carrot are diced and be less than 5mm, add the soybean salad oil heating of half amount, stir-fry with garlic end, bruised ginger, beef, potato, carrot, black pepper, and add beef, potato, carrot gross mass 1-1.5 hot water decoction 3-6 minute doubly, obtain beef Miso Soup;
(3) onion, sea-tangle (boiling) are diced and be less than 5mm, add second half amount soybean salad oil heating, add capsicum, soya sauce stir-fries out fragrance, then add onion, sea-tangle stir-fries 2-5 minute, obtain onion sea-tangle concentrate feed;
(4) by beef Miso Soup, the mixing of onion sea-tangle concentrate feed, add salt, chicken powder, flavour nucleotide disodium, monosodium glutamate mix, vacuum outgas is filling while hot;
(5) sterilization at 90-100 DEG C, and cool rapidly, refrigeration.
Embodiment 2
A preparation method for onion sauce, comprises step as follows:
(1) press row weight part ratio and take raw material: 0.5 part, soybean salad oil 3 parts, garlic end, bruised ginger 1 part, onion 30 parts, soya sauce 3 parts, black pepper 0.08 part, 4.2 parts, capsicum, 0.5 part, chicken powder, monosodium glutamate 0.5 part, salt 0.6 part, flavour nucleotide disodium 0.09 part, 2 parts, beef, 0.8 part, sea-tangle, 1 part, potato, 1 part, carrot;
(2) beef, potato, carrot are diced and be less than 5mm, add the soybean salad oil heating of half amount, stir-fry with garlic end, bruised ginger, beef, potato, carrot, black pepper, and add beef, potato, carrot gross mass 1-1.5 hot water decoction 3-6 minute doubly, obtain beef Miso Soup;
(3) onion, sea-tangle (boiling) are diced and be less than 5mm, add second half amount soybean salad oil heating, add capsicum, soya sauce stir-fries out fragrance, then add onion, sea-tangle stir-fries 2-5 minute, obtain onion sea-tangle concentrate feed;
(4) by beef Miso Soup, the mixing of onion sea-tangle concentrate feed, add salt, chicken powder, flavour nucleotide disodium, monosodium glutamate mix, vacuum outgas is filling while hot;
(5) sterilization at 90-100 DEG C, and cool rapidly, refrigeration.
Embodiment 3
A preparation method for onion sauce, comprises step as follows:
(1) press row weight part ratio and take raw material: 0.4 part, soybean salad oil 3 parts, garlic end, bruised ginger 0.9 part, onion 25 parts, soya sauce 3 parts, black pepper 0.08 part, 4 parts, capsicum, 0.5 part, chicken powder, monosodium glutamate 0.4 part, salt 0.5 part, flavour nucleotide disodium 0.08 part, 2 parts, beef, 0.5 part, sea-tangle, 0.5 part, potato, 0.8 part, carrot;
(2) beef, potato, carrot are diced and be less than 5mm, add the soybean salad oil heating of half amount, stir-fry with garlic end, bruised ginger, beef, potato, carrot, black pepper, and add beef, potato, carrot gross mass 1-1.5 hot water decoction 3-6 minute doubly, obtain beef Miso Soup;
(3) onion, sea-tangle (boiling) are diced and be less than 5mm, add second half amount soybean salad oil heating, add capsicum, soya sauce stir-fries out fragrance, then add onion, sea-tangle stir-fries 2-5 minute, obtain onion sea-tangle concentrate feed;
(4) by beef Miso Soup, the mixing of onion sea-tangle concentrate feed, add salt, chicken powder, flavour nucleotide disodium, monosodium glutamate mix, vacuum outgas is filling while hot;
(5) sterilization at 90-100 DEG C, and cool rapidly, refrigeration.
Claims (2)
1. a preparation method for onion sauce, is characterized in that, comprises step as follows:
(1) press row weight part ratio and take raw material: soybean salad oil 2-3 part, garlic end 0.3-0.5 part, bruised ginger 0.9-1 part, onion 10-30 part, soya sauce 2-3 part, black pepper 0.06-0.08 part, capsicum 4-4.2 part, chicken powder 0.4-0.5 part, monosodium glutamate 0.4-0.5 part, salt 0.5-0.6 part, flavour nucleotide disodium 0.08-0.09 part, beef 1-2 part, sea-tangle 0.5-0.8 part, potato 0.5-1 part, carrot 0.5-1 part;
(2) beef, potato, carrot are diced and be less than 5mm, add the soybean salad oil heating of half amount, stir-fry with garlic end, bruised ginger, beef, potato, carrot, black pepper, and add beef, potato, carrot gross mass 1-1.5 hot water decoction 3-6 minute doubly, obtain beef Miso Soup;
(3) onion, sea-tangle are diced and be less than 5mm, add second half amount soybean salad oil heating, add capsicum, soya sauce stir-fries out fragrance, then add onion, sea-tangle stir-fries 2-5 minute, obtain onion sea-tangle concentrate feed;
(4) by beef Miso Soup, the mixing of onion sea-tangle concentrate feed, add salt, chicken powder, flavour nucleotide disodium, monosodium glutamate mix, vacuum outgas is filling while hot;
(5) sterilization at 90-100 DEG C, and cool rapidly, refrigeration.
2. the preparation method of a kind of onion sauce according to claim 1, is characterized in that, described sea-tangle is be added with the sea-tangle of boiling in the water of salt, cooking wine, soy sauce.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510118829.6A CN104664322A (en) | 2015-03-18 | 2015-03-18 | Method for preparing onion sauce |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510118829.6A CN104664322A (en) | 2015-03-18 | 2015-03-18 | Method for preparing onion sauce |
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| CN104664322A true CN104664322A (en) | 2015-06-03 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614400A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Onion oil sauce with taste of chicken meat |
| CN105614834A (en) * | 2016-03-11 | 2016-06-01 | 徐州工程学院 | Onion health care sauce and making method thereof |
| CN105795450A (en) * | 2016-03-29 | 2016-07-27 | 济南秦朕食品科技有限公司 | Scallion chili sauce and making method thereof |
| CN105876641A (en) * | 2016-04-15 | 2016-08-24 | 蒋灵锟 | Onion paste and preparation method thereof |
| CN105942452A (en) * | 2016-04-06 | 2016-09-21 | 尹秀芹 | Black-pepper-flavored cryptotympana atrata onion sauce and manufacturing method thereof |
| CN108041512A (en) * | 2017-11-27 | 2018-05-18 | 武威霖沐科技发展有限公司 | A kind of manufacture craft of pickled onion |
| CN109875012A (en) * | 2019-01-09 | 2019-06-14 | 成都尚医信息科技有限公司 | A kind of function sauce and its formula being depressured loss of weight suitable for overweight complicated hypertension patient |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104256521A (en) * | 2014-09-01 | 2015-01-07 | 山东省齐盛食品有限公司 | Onion sauce can |
| CN104366439A (en) * | 2014-11-13 | 2015-02-25 | 李含民 | Method for producing kelp and beef chilli sauce |
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2015
- 2015-03-18 CN CN201510118829.6A patent/CN104664322A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256521A (en) * | 2014-09-01 | 2015-01-07 | 山东省齐盛食品有限公司 | Onion sauce can |
| CN104366439A (en) * | 2014-11-13 | 2015-02-25 | 李含民 | Method for producing kelp and beef chilli sauce |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105614400A (en) * | 2015-06-25 | 2016-06-01 | 开平市水口镇卡摩商行 | Onion oil sauce with taste of chicken meat |
| CN105614834A (en) * | 2016-03-11 | 2016-06-01 | 徐州工程学院 | Onion health care sauce and making method thereof |
| CN105614834B (en) * | 2016-03-11 | 2019-03-26 | 徐州工程学院 | A kind of onion health-care sauce and preparation method thereof |
| CN105795450A (en) * | 2016-03-29 | 2016-07-27 | 济南秦朕食品科技有限公司 | Scallion chili sauce and making method thereof |
| CN105795450B (en) * | 2016-03-29 | 2018-10-16 | 济南秦朕食品科技有限公司 | A kind of chive thick chilli sauce and preparation method thereof |
| CN105942452A (en) * | 2016-04-06 | 2016-09-21 | 尹秀芹 | Black-pepper-flavored cryptotympana atrata onion sauce and manufacturing method thereof |
| CN105876641A (en) * | 2016-04-15 | 2016-08-24 | 蒋灵锟 | Onion paste and preparation method thereof |
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Application publication date: 20150603 |