CN105029332A - 一种绿豆沙清汤火锅底料 - Google Patents
一种绿豆沙清汤火锅底料 Download PDFInfo
- Publication number
- CN105029332A CN105029332A CN201510370594.XA CN201510370594A CN105029332A CN 105029332 A CN105029332 A CN 105029332A CN 201510370594 A CN201510370594 A CN 201510370594A CN 105029332 A CN105029332 A CN 105029332A
- Authority
- CN
- China
- Prior art keywords
- mung bean
- bean paste
- clear soup
- soup hotpot
- water
- 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
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 27
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 27
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 27
- 235000014347 soups Nutrition 0.000 title claims abstract description 25
- 235000013409 condiments Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 17
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 16
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 16
- 240000006365 Vitis vinifera Species 0.000 claims abstract description 16
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 16
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 235000001270 Allium sibiricum Nutrition 0.000 claims abstract description 11
- 241000233866 Fungi Species 0.000 claims abstract description 11
- 240000000588 Hericium erinaceus Species 0.000 claims abstract description 11
- 235000007328 Hericium erinaceus Nutrition 0.000 claims abstract description 11
- 239000006002 Pepper Substances 0.000 claims abstract description 11
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 11
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 11
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 11
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 9
- 239000008158 vegetable oil Substances 0.000 claims abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 241001280436 Allium schoenoprasum Species 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 5
- 244000013123 dwarf bean Species 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 15
- 244000241838 Lycium barbarum Species 0.000 claims description 10
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 239000011435 rock Substances 0.000 claims description 7
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 6
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 6
- 235000019198 oils Nutrition 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 235000015468 Lycium chinense Nutrition 0.000 claims description 3
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims description 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 3
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 238000007599 discharging Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 210000002615 epidermis Anatomy 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 3
- 230000008961 swelling Effects 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 2
- 235000008390 olive oil Nutrition 0.000 claims 1
- 239000004006 olive oil Substances 0.000 claims 1
- 210000002784 stomach Anatomy 0.000 abstract description 5
- 239000002304 perfume Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 230000000844 anti-bacterial effect Effects 0.000 abstract description 2
- 230000000259 anti-tumor effect Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 241000196324 Embryophyta Species 0.000 abstract 1
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 244000088415 Raphanus sativus Species 0.000 abstract 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 230000003064 anti-oxidating effect Effects 0.000 abstract 1
- 235000013614 black pepper Nutrition 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 210000000936 intestine Anatomy 0.000 abstract 1
- 235000021190 leftovers Nutrition 0.000 abstract 1
- 239000010813 municipal solid waste Substances 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 230000009758 senescence Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000004659 sterilization and disinfection Methods 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 7
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000035945 sensitivity Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010019695 Hepatic neoplasm Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000002804 anti-anaphylactic effect Effects 0.000 description 1
- 230000003385 bacteriostatic effect Effects 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 239000001390 capsicum minimum Substances 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 208000014018 liver neoplasm Diseases 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 230000001603 reducing effect Effects 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000002699 waste material 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
本发明公开了一种绿豆沙清汤火锅底料,所述绿豆沙火锅底料由以下原料组成:植物油、绿豆、酸萝卜、葡萄籽、枸杞、黑木耳、猴头菇、生姜、香葱、胡椒、八角、花椒、食盐、冰糖、鸡精、水。葡萄籽是葡萄酒厂的下脚料,将葡萄籽加入绿豆沙清汤火锅底料中,可以变废为宝,充分利用自然资源,且能够丰富营养、抗氧化;本发明所述制备绿豆沙清汤火锅底料的工艺独特,制作方法简单,其汤料颜色为浅黄色,口感酸爽适中,可以增加食欲;采用天然香料提味,鲜香持久,菜品味道饱满,且具疏风清热、润肤养颜、延缓衰老、抗肿瘤、抗菌杀菌、抗过敏的保健功能,肠胃敏感的人群也可以放心食用。
Description
技术领域
本发明主要涉及一种食物调味料,具体涉及一种绿豆沙清汤火锅底料。
背景技术
火锅在中国有着悠久的历史,是一种深受人们欢迎的饮食方式,其中,麻辣火锅又因其独特口味在全国各地深受欢迎,由于麻辣火锅需要用大量的牛油、辣椒和花椒,使得麻辣火锅油腻和腥味较重,花椒过多,导致对人的刺激大,因各地的饮食习惯不同,有人食用后肠胃和口感会有不适应的情况发生;在食用火锅的过程中,将蔬菜和生肉在汤料中涮涮就开始食用,对于肠胃敏感的人群就会产生腹泻和呕吐症状。
清汤火锅是新兴开发的火锅种类,有口感适中,鲜香适宜的优点。但是清汤火锅一般营养单一、制作过程复杂、成本高且有效成分容易损失。
发明内容
为了弥补已有技术的缺陷,本发明的目的是提供一种绿豆沙清汤火锅底料。
一种绿豆沙清汤火锅底料,其特征在于,由以下重量份原料组成:植物油200~250、绿豆150~180、酸萝卜100~150、葡萄籽10~15、枸杞10~15、黑木耳10~15、猴头菇8~10、生姜8~10、香葱8~10、胡椒8~10、八角6~8、花椒6~8、食盐8~10、冰糖6~8、鸡精6~8、水2~3。
一种绿豆沙清汤火锅底料,其具体步骤为:
(1)除去绿豆中的杂物、虫蚀豆及霉变豆,用清水洗涤2~3遍;
(2)用脱皮机脱去绿豆表皮,并用2~3倍量的水浸泡过夜;
(3)将泡胀的绿豆和浸泡过绿豆的水一起加入锅内,蒸煮20~30分钟;
(4)将蒸煮后的绿豆进行研磨,使研磨后的绿豆沙细腻光滑;
(5)将葡萄籽、枸杞、胡椒、八角、花椒磨成粉,酸萝卜、黑木耳、猴头菇、生姜、香葱切成末;
(6)向锅中倒入植物油,待油温达到80℃~100℃时,加入葡萄籽粉、枸杞粉、黑木耳末、猴头菇末、生姜末、香葱末、胡椒粉、八角粉、花椒粉,控制油温,进行翻炒;
(7)待有香味产生时,把火调小,向锅中加入酸萝卜末、绿豆沙、食盐、冰糖、鸡精和水,继续翻炒至水分消失;
(8)将炒好的绿豆沙火锅底料进行灭菌;
(9)出料,称重,包装。
绿豆,气味甘、寒、无毒,归心、胃经;功能主治:清热解毒,抗菌抑菌,抗过敏,降血脂,保护肾脏。葡萄籽,富含各种氨基酸、维生素及矿物质;功能主治:清除自由基、抗氧化、抗前列腺癌、抗肝脏肿瘤、对抗神经系统的损伤。
本发明的优点是:葡萄籽是葡萄酒厂的下脚料,将葡萄籽加入绿豆沙清汤火锅底料中,可以变废为宝,充分利用自然资源,且能够丰富营养、抗氧化;本发明所述制备绿豆沙清汤火锅底料的工艺独特,制作方法简单,其汤料颜色为浅黄色,口感酸爽适中,可以增加食欲;采用天然香料提味,鲜香持久,菜品味道饱满,且具疏风清热、润肤养颜、延缓衰老、抗肿瘤、抗菌杀菌、抗过敏的保健功能,肠胃敏感的人群也可以放心食用。
具体实施方式
下面用具体实施例说明本发明。
实施例1
一种绿豆沙清汤火锅底料,其特征在于,由以下重量份原料组成:植物油200、绿豆150、酸萝卜100、葡萄籽10、枸杞10、黑木耳10、猴头菇8、生姜8、香葱8、胡椒8、八角6、花椒6、食盐8、冰糖6、鸡精6、水2。
一种绿豆沙清汤火锅底料,其具体步骤为:
(1)除去绿豆中的杂物、虫蚀豆及霉变豆,用清水洗涤2遍;
(2)用脱皮机脱去绿豆表皮,并用2倍量的水浸泡过夜;
(3)将泡胀的绿豆和浸泡过绿豆的水一起加入锅内,蒸煮20分钟;
(4)将蒸煮后的绿豆进行研磨,使研磨后的绿豆沙细腻光滑;
(5)将葡萄籽、枸杞、胡椒、八角、花椒磨成粉,酸萝卜、黑木耳、猴头菇、生姜、香葱切成末;
(6)向锅中倒入植物油,待油温达到85℃时,加入葡萄籽粉、枸杞粉、黑木耳末、猴头菇末、生姜末、香葱末、胡椒粉、八角粉、花椒粉,控制油温,进行翻炒;
(7)待有香味产生时,把火调小,向锅中加入酸萝卜末、绿豆沙、食盐、冰糖、鸡精和水,继续翻炒至水分消失;
(8)将炒好的绿豆沙火锅底料进行灭菌;
(9)出料,称重,包装。
实施例2
一种绿豆沙清汤火锅底料,其特征在于,由以下重量份原料组成:植物油250、绿豆180、酸萝卜150、葡萄籽15、枸杞15、黑木耳15、猴头菇10、生姜10、香葱10、胡椒10、八角8、花椒8、食盐10、冰糖8、鸡精8、水3。
制备方法同实施例1。
Claims (5)
1.一种绿豆沙清汤火锅底料,其特征在于,由以下重量份原料组成:植物油200~250、绿豆150~180、酸萝卜100~150、葡萄籽10~15、枸杞10~15、黑木耳10~15、猴头菇8~10、生姜8~10、香葱8~10、胡椒8~10、八角6~8、花椒6~8、食盐8~10、冰糖6~8、鸡精6~8、水2~3。
2.如权利要求1所述的一种绿豆沙清汤火锅底料的制作方法,其特征在于,包括以下步骤:
(1)除去绿豆中的杂物、虫蚀豆及霉变豆,用清水洗涤2~3遍;
(2)用脱皮机脱去绿豆表皮,并用2~3倍量的水浸泡过夜;
(3)将泡胀的绿豆和浸泡过绿豆的水一起加入锅内,蒸煮20~30分钟;
(4)将蒸煮后的绿豆进行研磨,使研磨后的绿豆沙细腻光滑;
(5)将葡萄籽、枸杞、胡椒、八角、花椒磨成粉,酸萝卜、黑木耳、猴头菇、生姜、香葱切成末;
(6)向锅中倒入植物油,待油温达到80℃~100℃时,加入葡萄籽粉、枸杞粉、黑木耳末、猴头菇末、生姜末、香葱末、胡椒粉、八角粉、花椒粉,控制油温,进行翻炒;
(7)待有香味产生时,把火调小,向锅中加入酸萝卜末、绿豆沙、食盐、冰糖、鸡精和水,继续翻炒至水分消失;
(8)将炒好的绿豆沙火锅底料进行灭菌;
(9)出料,称重,包装。
3.如权利要求2所述的一种绿豆沙清汤火锅底料,其特征在于,所用的植物油为橄榄油。
4.如权利要求2所述的一种绿豆沙清汤火锅底料,其特征在于,其中步骤(7)中,所加的水为步骤(3)中蒸煮绿豆的水。
5.如权利要求2所述的一种绿豆沙清汤火锅底料,其特征在于,其中步骤(8)中,对火锅底料进行灭菌时,采用121℃,灭菌20分钟。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510370594.XA CN105029332A (zh) | 2015-06-30 | 2015-06-30 | 一种绿豆沙清汤火锅底料 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510370594.XA CN105029332A (zh) | 2015-06-30 | 2015-06-30 | 一种绿豆沙清汤火锅底料 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105029332A true CN105029332A (zh) | 2015-11-11 |
Family
ID=54436782
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510370594.XA Pending CN105029332A (zh) | 2015-06-30 | 2015-06-30 | 一种绿豆沙清汤火锅底料 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105029332A (zh) |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105962261A (zh) * | 2016-05-06 | 2016-09-28 | 成都清水荷花生物科技有限公司 | 一种土性黄色养生火锅底料、汤底及其制备方法 |
CN106579272A (zh) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | 一种鸡肉风味清汤火锅底料 |
Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030009558A (ko) * | 2002-01-08 | 2003-01-29 | 손종업 | 천연 조미료를 이용한 음식물의 제조방법 |
CN102210435A (zh) * | 2011-04-29 | 2011-10-12 | 甘丘平 | 一种红汤火锅底料及其制备方法 |
CN103892369A (zh) * | 2014-03-25 | 2014-07-02 | 陈筠 | 一种绿茶火锅汤底及其制备方法 |
CN104126781A (zh) * | 2013-09-05 | 2014-11-05 | 四川八珍岭农业有限公司 | 清汤火锅底料及其制备方法 |
-
2015
- 2015-06-30 CN CN201510370594.XA patent/CN105029332A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
KR20030009558A (ko) * | 2002-01-08 | 2003-01-29 | 손종업 | 천연 조미료를 이용한 음식물의 제조방법 |
CN102210435A (zh) * | 2011-04-29 | 2011-10-12 | 甘丘平 | 一种红汤火锅底料及其制备方法 |
CN104126781A (zh) * | 2013-09-05 | 2014-11-05 | 四川八珍岭农业有限公司 | 清汤火锅底料及其制备方法 |
CN103892369A (zh) * | 2014-03-25 | 2014-07-02 | 陈筠 | 一种绿茶火锅汤底及其制备方法 |
Non-Patent Citations (2)
Title |
---|
六盘水市地方志编纂委员会: "《六盘水市志 蔬菜水产志》", 31 March 1992, 贵州人民出版社 * |
邓志会等: "浅谈复合调味品的研制与开发", 《四川食品与发酵》 * |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105962261A (zh) * | 2016-05-06 | 2016-09-28 | 成都清水荷花生物科技有限公司 | 一种土性黄色养生火锅底料、汤底及其制备方法 |
CN106579272A (zh) * | 2016-12-19 | 2017-04-26 | 重庆梅香园实业集团有限公司 | 一种鸡肉风味清汤火锅底料 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN102578612B (zh) | 一种辣子鸡制品的加工方法 | |
CN103005499B (zh) | 一种菇香牛肉的加工方法及其菇香牛肉 | |
CN104642864A (zh) | 螺蛳粉的制作方法 | |
CN103652980A (zh) | 一种果蔬羊肉串及其制备方法 | |
CN104286777A (zh) | 一种芦蒿干菜及其制作方法 | |
CN103652968A (zh) | 一种麻辣味面粉羊肉串及其制备方法 | |
CN102326775A (zh) | 一种兔肉汤料粉膏营养食品制备方法 | |
CN102429240B (zh) | 泡椒鸡杂加工工艺 | |
CN103653065A (zh) | 一种麻辣味油炸花生仁的生产方法 | |
CN104719858A (zh) | 香菇保健肉酱生产工艺 | |
CN104855904A (zh) | 一种方便型雪豆酸菜及其制备方法 | |
CN105029332A (zh) | 一种绿豆沙清汤火锅底料 | |
CN105029324A (zh) | 一种红豆沙清汤火锅底料 | |
CN107095194A (zh) | 一种紫苏风味茶叶蛋及制作方法 | |
CN103549403B (zh) | 一种即食杏鲍菇的制备方法 | |
CN106360508A (zh) | 一种辣白菜的制作方法 | |
CN104256688A (zh) | 一种清蒸鸡 | |
CN104489632A (zh) | 一种大骨鸡肉蘑菇酱及其制备方法 | |
CN104286780A (zh) | 鱿鱼须藠头酱菜及其制备方法 | |
CN104366207A (zh) | 一种仙桃草果长寿糕及其制备方法 | |
CN108936504A (zh) | 一种火锅用骨汤的制备方法 | |
KR101585498B1 (ko) | 순대 및 순대 제조방법 | |
CN102578614B (zh) | 白泥巴烤乳鸽 | |
KR100739836B1 (ko) | 김밥용 미역줄기의 제조방법 | |
CN106333342A (zh) | 一种老坛酸菜竹笋酱及其制备方法 |
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: 20151111 |
|
RJ01 | Rejection of invention patent application after publication |