CN105011085A - Butter hotpot condiment formula - Google Patents

Butter hotpot condiment formula Download PDF

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Publication number
CN105011085A
CN105011085A CN201410169028.8A CN201410169028A CN105011085A CN 105011085 A CN105011085 A CN 105011085A CN 201410169028 A CN201410169028 A CN 201410169028A CN 105011085 A CN105011085 A CN 105011085A
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CN
China
Prior art keywords
weight
weight portions
portions
butter
chafing dish
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
Application number
CN201410169028.8A
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Chinese (zh)
Inventor
张晓波
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
Suzhou Yaode Food Industry Co Ltd
Original Assignee
Suzhou Yaode Food Industry Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by Suzhou Yaode Food Industry Co Ltd filed Critical Suzhou Yaode Food Industry Co Ltd
Priority to CN201410169028.8A priority Critical patent/CN105011085A/en
Publication of CN105011085A publication Critical patent/CN105011085A/en
Pending legal-status Critical Current

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Abstract

The invention discloses a butter hotpot condiment formula. Butter, Pixian County bean paste, white spirit, fermented glutinous rice, glutinous rice cake chilies, gingers, garlic, peppers, fermented black beans, rock candies, chili powder and green Chinese onions are taken as main materials, and cardamoms, amomum tsaoko, cloves, amomum fruits, cumin, cinnamons, licorice, cape jasmines, amomum tsaoko fruits, spikenards, tangerine peel, lemon grass, star anises, bay leaves, Murraya paniculata (L.) Jack., fennels and vanilla are taken as flavoring substances. A butter hotpot condiment adopting the formula tastes intense and thick, and is suitable for humid and cold regions or winter, and the requirements of diners on hotpot tastes can be met.

Description

A kind of beef tallow basic flavouring for chafing dish formula
Technical field
The present invention relates to foodstuff flavouring technical field, particularly a kind of beef tallow basic flavouring for chafing dish is filled a prescription.
Background technology
Chafing dish has instant, nutritious feature, and can be modulated into various taste according to different crowd, Different climate, be a kind of diet style be loved by the people, in state-owned very long history.The quality of chafing dish is decided by the formula of chafing dish bottom flavorings and flavoring, and because China region is wide, the chafing dish bottom flavorings that local flavor is different, has therefore appearred in the difference of the aspect such as weather, custom of various places.
Like the crowd of chafing dish to be two large type differentiation, a class crowd not too payes attention to taste, and boiling water, chickens' extract, salt add a little oil slick, cooks a little food by scalding, namely claims blocked shot, and an another kind of person sponging on an aristocrat then extremely payes attention to taste, and addicted to weighing the chafing dish of taste.Chafing dish taste made by existing clearing-oil chafing dish bottom flavorings is comparatively light, can not meet the demand liking a heavy taste chafing dish person sponging on an aristocrat, and is not suitable in the sombre area of humidity or eats winter.
Summary of the invention
For solving the problems of the technologies described above, the invention provides a kind of beef tallow basic flavouring for chafing dish formula, to meet the requirement of a person sponging on an aristocrat to chafing dish taste, and being adapted at moist sombre area or eating winter.
For achieving the above object, technical scheme of the present invention is as follows:
A kind of beef tallow basic flavouring for chafing dish formula, comprises major ingredient and spices.
Major ingredient is prepared by the raw material of following weight portion:
The butter of 2000-3000 weight portion, the bean paste of 400-600 weight portion, the white wine of 40-60 weight portion, the fermented glutinour rice of 15-25 weight portion, the glutinous rice cake capsicum of 650-850 weight portion, the ginger of 40-60 weight portion, the garlic of 40-60 weight portion, the Chinese prickly ash of 60-85 weight portion, the fermented soya bean of 10-20 weight portion, the rock sugar of 40-60 weight portion, the paprika of 80-120 weight portion, the shallot of 40-60 weight portion.
Spices is prepared by the raw material of following weight portion:
4-6 weight portion cool in vain, the tsaoko of 4-6 weight portion, the cloves of 1 weight portion, the fructus amomi of 4-6 weight portion, the cumin of 1 weight portion, the cassia bark of 4-6 weight portion, the Radix Glycyrrhizae of 4-6 weight portion, the cape jasmine of 4-6 weight portion, 5 weight portions always cool, the rhizoma nardostachyos of 5 weight portions, the dried orange peel of 4-6 weight portion, the lemon-grass of 4-10 weight portion, the anise of 5 weight portions, the spiceleaf of 5 weight portions, the murraya paniculataJack of 5 weight portions, the fennel seeds of 8 weight portions, the vanilla of 4-6 weight portion.
Preferably, described major ingredient is prepared by the raw material of following weight portion:
The butter of 2500 weight portions, the bean paste of 500 weight portions, the white wine of 50 weight portions, the fermented glutinour rice of 20 weight portions, the glutinous rice cake capsicum of 750 weight portions, the ginger of 50 weight portions, the garlic of 50 weight portions, the Chinese prickly ash of 75 weight portions, the fermented soya bean of 15 weight portions, the rock sugar of 50 weight portions, the paprika of 100 weight portions, the shallot of 50 weight portions.
Preferably, described spices also comprises the Lysimachia sikokiana of 4-6 weight portion, the kaempferia galamga of 2-4 weight portion, and the fragrant fruit of 4-6 weight portion, the bamboo or wicker fence of 4-6 weight portion is dialled.
Preferably, described spices is prepared by the raw material of following weight portion:
5 weight portions cool in vain, the tsaoko of 5 weight portions, the cloves of 1 weight portion, the fructus amomi of 5 weight portions, the cumin of 1 weight portion, the cassia bark of 5 weight portions, the Radix Glycyrrhizae of 5 weight portions, the cape jasmine of 5 weight portions, 5 weight portions always cool, the rhizoma nardostachyos of 5 weight portions, the dried orange peel of 5 weight portions, the lemon-grass of 5-8 weight portion, the anise of 5 weight portions, the spiceleaf of 5 weight portions, the murraya paniculataJack of 5 weight portions, the fennel seeds of 8 weight portions, the vanilla of 5 weight portions, the Lysimachia sikokiana of 5 weight portions, the kaempferia galamga of 3 weight portions, the fragrant fruit of 5 weight portions, the bamboo or wicker fence of 5 weight portions is dialled.
By technique scheme, a kind of beef tallow basic flavouring for chafing dish formula taste provided by the invention is strong thick and heavy, can meet the demand of a person sponging on an aristocrat to chafing dish taste, and have warming middle-JIAO for eliminating dampness, and effect of promoting qi circulation and relieving pain is adapted at moist sombre area or eats winter.
Detailed description of the invention
Be clearly and completely described to the technical scheme in the embodiment of the present invention below.
Embodiment one
The invention provides a kind of beef tallow basic flavouring for chafing dish formula, comprise major ingredient and spices.
Major ingredient is prepared by the raw material of following weight portion:
The butter of 2500 weight portions, the bean paste of 500 weight portions, the white wine of 50 weight portions, the fermented glutinour rice of 20 weight portions, the glutinous rice cake capsicum of 750 weight portions, the ginger of 50 weight portions, the garlic of 50 weight portions, the Chinese prickly ash of 75 weight portions, the fermented soya bean of 15 weight portions, the rock sugar of 50 weight portions, the paprika of 100 weight portions, the shallot (being cut into 3 cun a section) of 50 weight portions.
Spices is prepared by the raw material of following weight portion:
5 weight portions cool in vain, the tsaoko of 5 weight portions, the cloves of 1 weight portion, the fructus amomi of 5 weight portions, the cumin of 1 weight portion, the cassia bark of 5 weight portions, the Radix Glycyrrhizae of 5 weight portions, the cape jasmine of 5 weight portions, 5 weight portions always cool, the rhizoma nardostachyos of 5 weight portions, the dried orange peel of 5 weight portions, the lemon-grass of 5-8 weight portion, the anise of 5 weight portions, the spiceleaf of 5 weight portions, the murraya paniculataJack of 5 weight portions, the fennel seeds of 8 weight portions, the vanilla of 5 weight portions, the Lysimachia sikokiana of 5 weight portions, the kaempferia galamga of 3 weight portions, the fragrant fruit of 5 weight portions, the bamboo or wicker fence of 5 weight portions is dialled.
Tsaoko, has drying damp and strengthening spleen, the function of eliminating phlegm preventing malaria.
Lysimachia sikokiana, has preventing cold, alleviate cough breathe heavily, the function of rheumatalgia.
Lemon-grass, containing citral, has the effect of sterilization, sterilization and alleviating neuropathic pain, courbature.
Kaempferia galamga, has warm cold removing, the function of promoting blood circulation and stopping pain.
Fragrant fruit, has blood-activating and qi-promoting, the function of wind-expelling pain-stopping.
Radix Glycyrrhizae, has the function of expelling phlegm and arresting coughing.
Bamboo or wicker fence is dialled, and has warming spleen and stomach for dispelling cold, a function that pain relieving, warm stomach warm up kidney.
Embodiment two
The butter of 2000 weight portions, the bean paste of 400 weight portions, the white wine of 40 weight portions, the fermented glutinour rice of 15 weight portions, the glutinous rice cake capsicum of 650 weight portions, the ginger of 40 weight portions, the garlic of 40 weight portions, the Chinese prickly ash of 60 weight portions, the fermented soya bean of 10 weight portions, the rock sugar of 40 weight portions, the paprika of 80 weight portions, the shallot of 40 weight portions.
Spices is prepared by the raw material of following weight portion:
4 weight portions cool in vain, the tsaoko of 4 weight portions, the cloves of 1 weight portion, the fructus amomi of 4 weight portions, the cumin of 1 weight portion, the cassia bark of 4 weight portions, the Radix Glycyrrhizae of 4 weight portions, the cape jasmine of 4 weight portions, 5 weight portions always cool, the rhizoma nardostachyos of 5 weight portions, the dried orange peel of 4 weight portions, the lemon-grass of 4-5 weight portion, the anise of 5 weight portions, the spiceleaf of 5 weight portions, the murraya paniculataJack of 5 weight portions, the fennel seeds of 8 weight portions, the vanilla of 4 weight portions, the Lysimachia sikokiana of 4 weight portions, the kaempferia galamga of 2 weight portions, the fragrant fruit of 4 weight portions, the bamboo or wicker fence of 4 weight portions is dialled.
Embodiment three
A kind of beef tallow basic flavouring for chafing dish formula, comprises major ingredient and spices.
Major ingredient is prepared by the raw material of following weight portion:
The butter of 3000 weight portions, the bean paste of 600 weight portions, the white wine of 60 weight portions, the fermented glutinour rice of 25 weight portions, the glutinous rice cake capsicum of 850 weight portions, the ginger of 60 weight portions, the garlic of 60 weight portions, the Chinese prickly ash of 85 weight portions, the fermented soya bean of 20 weight portions, the rock sugar of 60 weight portions, the paprika of 120 weight portions, the shallot of 60 weight portions.
Spices is prepared by the raw material of following weight portion:
6 weight portions cool in vain, the tsaoko of 6 weight portions, the cloves of 1 weight portion, the fructus amomi of 6 weight portions, the cumin of 1 weight portion, the cassia bark of 6 weight portions, the Radix Glycyrrhizae of 6 weight portions, the cape jasmine of 6 weight portions, 5 weight portions always cool, the rhizoma nardostachyos of 5 weight portions, the dried orange peel of 6 weight portions, the lemon-grass of 8-10 weight portion, the anise of 5 weight portions, the spiceleaf of 5 weight portions, the murraya paniculataJack of 5 weight portions, the fennel seeds of 8 weight portions, the vanilla of 6 weight portions, the Lysimachia sikokiana of 6 weight portions, the kaempferia galamga of 4 weight portions, the fragrant fruit of 6 weight portions, the bamboo or wicker fence of 6 weight portions is dialled.
Raw material of the present invention can be all market purchasing gained, and in three embodiments, embodiment one is most preferred embodiment.
The step that use the present invention prepares the beef tallow hot pot the bottom of a pan is as follows:
1, first lemon-grass, spices that cassia bark equal-volume is larger are cut into the joint of 2 cun long, with about 20 minutes of warm water bubble, the Chinese prickly ash wherein in major ingredient also rose with warm water bubble.
2, prepare two mouthfuls of frying pans, put in a bite pot bean paste, shallot, ginger, fermented glutinour rice, white wine, garlic, fermented soya bean, rock sugar totally 8 kinds of raw materials mix thoroughly.Add enduring of butter in another mouthful of pot, then add salad rusting to heat very likely, to be poured by oil with spoon above the raw material such as bean paste, shallot of becoming reconciled, Lin You limit, limit is stirred, in order to avoid bean paste is burnt by deep fat, till oil has drenched.
3, be placed on fire and boil about 10 minutes by containing the pot of bean paste with moderate heat, to pot during fast fried dry moisture, under enter glutinous rice cake capsicum, use big fire frying instead, when oil seethes with excitement, use little fire instead to continue to boil 15 minutes, after cook into white wine, continue little fiery frying, until during various raw material fried dry moisture, add the spices continuation frying of steeping and rising, fry and steep to various spices ninety percent is dry the Chinese prickly ash risen at present, frying 5-10 minute goes out fragrance.
A kind of beef tallow basic flavouring for chafing dish formula taste provided by the invention is strong thick and heavy, can meet the demand of a person sponging on an aristocrat to chafing dish taste, and have warming middle-JIAO for eliminating dampness, and effect of promoting qi circulation and relieving pain is adapted at moist sombre area or eats winter.
To the above-mentioned explanation of disclosed a kind of beef tallow basic flavouring for chafing dish formulation Example, professional and technical personnel in the field are realized or uses the present invention.To be apparent for those skilled in the art to the multiple amendment of these embodiments, General Principle as defined herein can without departing from the spirit or scope of the present invention, realize in other embodiments.Therefore, the present invention can not be restricted to these embodiments shown in this article, but will meet the widest scope consistent with principle disclosed herein and features of novelty.

Claims (4)

1. a beef tallow basic flavouring for chafing dish formula, is characterized in that, comprises major ingredient and spices;
Major ingredient is prepared by the raw material of following weight portion:
The butter of 2000-3000 weight portion, the bean paste of 400-600 weight portion, the white wine of 40-60 weight portion, the fermented glutinour rice of 15-25 weight portion, the glutinous rice cake capsicum of 650-850 weight portion, the ginger of 40-60 weight portion, the garlic of 40-60 weight portion, the Chinese prickly ash of 60-85 weight portion, the fermented soya bean of 10-20 weight portion, the rock sugar of 40-60 weight portion, the paprika of 80-120 weight portion, the shallot of 40-60 weight portion;
Spices is prepared by the raw material of following weight portion:
4-6 weight portion cool in vain, the tsaoko of 4-6 weight portion, the cloves of 1 weight portion, the fructus amomi of 4-6 weight portion, the cumin of 1 weight portion, the cassia bark of 4-6 weight portion, the Radix Glycyrrhizae of 4-6 weight portion, the cape jasmine of 4-6 weight portion, 5 weight portions always cool, the rhizoma nardostachyos of 5 weight portions, the dried orange peel of 4-6 weight portion, the lemon-grass of 4-10 weight portion, the anise of 5 weight portions, the spiceleaf of 5 weight portions, the murraya paniculataJack of 5 weight portions, the fennel seeds of 8 weight portions, the vanilla of 4-6 weight portion.
2. a kind of beef tallow basic flavouring for chafing dish formula according to claim 1, is characterized in that, described major ingredient is prepared by the raw material of following weight portion:
The butter of 2500 weight portions, the bean paste of 500 weight portions, the white wine of 50 weight portions, the fermented glutinour rice of 20 weight portions, the glutinous rice cake capsicum of 750 weight portions, the ginger of 50 weight portions, the garlic of 50 weight portions, the Chinese prickly ash of 75 weight portions, the fermented soya bean of 15 weight portions, the rock sugar of 50 weight portions, the paprika of 100 weight portions, the shallot of 50 weight portions.
3. a kind of beef tallow basic flavouring for chafing dish formula according to claim 1, it is characterized in that, described spices also comprises the Lysimachia sikokiana of 4-6 weight portion, the kaempferia galamga of 2-4 weight portion, and the fragrant fruit of 4-6 weight portion, the bamboo or wicker fence of 4-6 weight portion is dialled.
4. a kind of beef tallow basic flavouring for chafing dish formula according to claim 3, is characterized in that, described spices is prepared by the raw material of following weight portion:
5 weight portions cool in vain, the tsaoko of 5 weight portions, the cloves of 1 weight portion, the fructus amomi of 5 weight portions, the cumin of 1 weight portion, the cassia bark of 5 weight portions, the Radix Glycyrrhizae of 5 weight portions, the cape jasmine of 5 weight portions, 5 weight portions always cool, the rhizoma nardostachyos of 5 weight portions, the dried orange peel of 5 weight portions, the lemon-grass of 5-8 weight portion, the anise of 5 weight portions, the spiceleaf of 5 weight portions, the murraya paniculataJack of 5 weight portions, the fennel seeds of 8 weight portions, the vanilla of 5 weight portions, the Lysimachia sikokiana of 5 weight portions, the kaempferia galamga of 3 weight portions, the fragrant fruit of 5 weight portions, the bamboo or wicker fence of 5 weight portions is dialled.
CN201410169028.8A 2014-04-24 2014-04-24 Butter hotpot condiment formula Pending CN105011085A (en)

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Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174396A (en) * 2016-07-05 2016-12-07 成都大学 A kind of method utilizing animal blood to make seasoning bottom material of chafing dish
CN107594452A (en) * 2017-09-12 2018-01-19 安徽杠岗香食品科技有限公司 A kind of processing method for making chafing dish red oil by oneself
CN108208720A (en) * 2017-10-18 2018-06-29 成都食为天科技有限公司 A kind of preparation method of convenient and instant chafing dish
CN108244591A (en) * 2018-01-16 2018-07-06 成都市老码头餐饮娱乐有限公司 A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof
CN108835585A (en) * 2018-05-03 2018-11-20 王利杰 A kind of hotpot soup base material
CN108902873A (en) * 2018-04-27 2018-11-30 银川边塞人家食品有限公司 The formula and its frying production method of fresh chilli chafing dish bottom flavorings
CN109090545A (en) * 2017-06-20 2018-12-28 李建洪 A kind of sizing chafing dish product
CN109123573A (en) * 2018-09-26 2019-01-04 济南彦盛彦企业管理咨询有限责任公司 Giving off a strong fragrance chafing dish bottom flavorings preparation method
CN109198568A (en) * 2018-09-21 2019-01-15 北京胜利穆斯林文化园有限公司 A kind of bottom flavorings of spicy chaffy dish and its boiling method
CN109259171A (en) * 2018-11-01 2019-01-25 成都耍爷餐饮有限公司 A kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry
CN109329853A (en) * 2018-11-27 2019-02-15 重庆德庄农产品开发有限公司 A kind of less salt chafing dish bottom flavorings and its preparation process

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1101514A (en) * 1994-03-18 1995-04-19 朱大明 Daming chafing dish bottom condiment
CN1334028A (en) * 2001-08-10 2002-02-06 王德才 Full-beef tallow basic flavouring for chafing dish and its preparing process
KR20020065447A (en) * 2002-07-13 2002-08-13 장경숙 The recipe of the panbroiled food hot pepperpaste with clamshell.
CN102726698A (en) * 2011-04-02 2012-10-17 山东鸿兴源食品有限公司 Healthful hot pot bottom material preventing excessive internal heat and preparation method thereof

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1101514A (en) * 1994-03-18 1995-04-19 朱大明 Daming chafing dish bottom condiment
CN1334028A (en) * 2001-08-10 2002-02-06 王德才 Full-beef tallow basic flavouring for chafing dish and its preparing process
KR20020065447A (en) * 2002-07-13 2002-08-13 장경숙 The recipe of the panbroiled food hot pepperpaste with clamshell.
CN102726698A (en) * 2011-04-02 2012-10-17 山东鸿兴源食品有限公司 Healthful hot pot bottom material preventing excessive internal heat and preparation method thereof

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百科又调皮了: "火锅底料配方", 《百度百科》 *

Cited By (11)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106174396A (en) * 2016-07-05 2016-12-07 成都大学 A kind of method utilizing animal blood to make seasoning bottom material of chafing dish
CN109090545A (en) * 2017-06-20 2018-12-28 李建洪 A kind of sizing chafing dish product
CN107594452A (en) * 2017-09-12 2018-01-19 安徽杠岗香食品科技有限公司 A kind of processing method for making chafing dish red oil by oneself
CN108208720A (en) * 2017-10-18 2018-06-29 成都食为天科技有限公司 A kind of preparation method of convenient and instant chafing dish
CN108244591A (en) * 2018-01-16 2018-07-06 成都市老码头餐饮娱乐有限公司 A kind of chafing dish bottom flavorings containing Chinese medicine and preparation method thereof
CN108902873A (en) * 2018-04-27 2018-11-30 银川边塞人家食品有限公司 The formula and its frying production method of fresh chilli chafing dish bottom flavorings
CN108835585A (en) * 2018-05-03 2018-11-20 王利杰 A kind of hotpot soup base material
CN109198568A (en) * 2018-09-21 2019-01-15 北京胜利穆斯林文化园有限公司 A kind of bottom flavorings of spicy chaffy dish and its boiling method
CN109123573A (en) * 2018-09-26 2019-01-04 济南彦盛彦企业管理咨询有限责任公司 Giving off a strong fragrance chafing dish bottom flavorings preparation method
CN109259171A (en) * 2018-11-01 2019-01-25 成都耍爷餐饮有限公司 A kind of vanilla chafing dish bottom flavorings and preparation method thereof that do not get angry
CN109329853A (en) * 2018-11-27 2019-02-15 重庆德庄农产品开发有限公司 A kind of less salt chafing dish bottom flavorings and its preparation process

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