CN105166843A - Preparation method of salt with seafood flavor - Google Patents
Preparation method of salt with seafood flavor Download PDFInfo
- Publication number
- CN105166843A CN105166843A CN201510647169.0A CN201510647169A CN105166843A CN 105166843 A CN105166843 A CN 105166843A CN 201510647169 A CN201510647169 A CN 201510647169A CN 105166843 A CN105166843 A CN 105166843A
- Authority
- CN
- China
- Prior art keywords
- juice
- salt
- sterilization
- seafood
- hours
- 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
- 235000014102 seafood Nutrition 0.000 title claims abstract description 69
- 150000003839 salts Chemical class 0.000 title claims abstract description 48
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 36
- 235000019634 flavors Nutrition 0.000 title claims abstract description 36
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 53
- 235000015067 sauces Nutrition 0.000 claims abstract description 28
- 241000237536 Mytilus edulis Species 0.000 claims abstract description 23
- 241000237502 Ostreidae Species 0.000 claims abstract description 23
- 235000020638 mussel Nutrition 0.000 claims abstract description 23
- 235000020636 oyster Nutrition 0.000 claims abstract description 23
- 239000000203 mixture Substances 0.000 claims abstract description 16
- JLKDVMWYMMLWTI-UHFFFAOYSA-M potassium iodate Chemical compound [K+].[O-]I(=O)=O JLKDVMWYMMLWTI-UHFFFAOYSA-M 0.000 claims abstract description 14
- 235000006666 potassium iodate Nutrition 0.000 claims abstract description 14
- 239000001230 potassium iodate Substances 0.000 claims abstract description 14
- 229940093930 potassium iodate Drugs 0.000 claims abstract description 14
- 230000001954 sterilising effect Effects 0.000 claims description 42
- 238000004659 sterilization and disinfection Methods 0.000 claims description 42
- 235000013372 meat Nutrition 0.000 claims description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 40
- 238000000034 method Methods 0.000 claims description 29
- 239000012467 final product Substances 0.000 claims description 20
- 238000012216 screening Methods 0.000 claims description 20
- 239000007787 solid Substances 0.000 claims description 20
- 239000006228 supernatant Substances 0.000 claims description 20
- 238000003809 water extraction Methods 0.000 claims description 13
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 5
- 235000013373 food additive Nutrition 0.000 abstract description 3
- 239000002778 food additive Substances 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- NLKNQRATVPKPDG-UHFFFAOYSA-M potassium iodide Chemical compound [K+].[I-] NLKNQRATVPKPDG-UHFFFAOYSA-M 0.000 abstract 6
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 35
- 230000003203 everyday effect Effects 0.000 description 3
- 239000000654 additive Substances 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 244000221633 Brassica rapa subsp chinensis Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 230000002354 daily effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical class [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 1
- 235000013923 monosodium glutamate Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 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
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a preparation method of salt with a seafood flavor. The preparation method comprises steps as follows: 1), 2-80 parts of seafood sauce and 0.033 parts of potassium iodate or 0.026 parts of potassium iodide are taken in parts by weight, and potassium iodate or potassium iodide is added to the seafood sauce and uniformly mixed; 2), a mixture in the step 1) is added to 1,000 parts of edible salt, the mixture is mixed and dried, and the salt with the seafood flavor is obtained; the seafood sauce is selected from one or a combination of more of clam juice, oyster juice, mussel juice and razor clam juice. The salt with the seafood flavor has fragrance and flavor of seafood, also combines the smell and the taste of seafood and is natural and fresh; the salt with the seafood flavor has rich multiple beneficial elements, doesn't contain a food additive and is healthy seasoning salt; the salt with the seafood flavor can replace common edible salt, an original cooking manner cannot be changed, and the salt is convenient and easy to use, is easily accepted by the public and is seasoning salt used for daily home cooking.
Description
Technical field
The present invention relates to a kind of preparation method of sea food flavor salt, belong to field of food.
Background technology
The sea food seasoning of market, mostly is sauce class, is not easy to everyday home culinary art.It contains the additive components such as a large amount of monosodium glutamates, I+G simultaneously, has not only sheltered the original local flavor of seafood, also containing the additive that human body is unnecessary.
Object of the present invention, is to utilize a kind of sea food flavor salt be convenient to daily life of a family culinary art and used of composite seafood juice exploitation, both can provides the taste of people's natural seafood, also can supplement element useful in seafood at regular time and quantity, not containing food additives.It is identical with common table salt eating method simultaneously, under the condition not changing original cooking method, facilitates easy-to-use characteristic with it, can realize the effect of seasoning better.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of preparation method being convenient to the sea food flavor salt that everyday home culinary art uses is provided.This sea food flavor salt, the fresh Flavor that seafood can be provided to have, mouthfeel are naturally pure fresh.
Technical scheme of the present invention is summarized as follows:
A preparation method for sea food flavor salt, comprises the steps:
1) seafood sauce 2 parts ~ 80 parts is got by weight, Potassiumiodate 0.033 part or KI 0.026 part; Potassiumiodate or KI are joined in seafood sauce, mixes;
2) by step 1) in mixture, add in edible salt 1000 parts, mixing, dry, obtain sea food flavor salt; Described seafood sauce takes from the one or more combination in clam juice, oyster juice, mussel juice, razor clam juice.
Described clam juice is that water extraction is made: described mussel juice is that water extraction is made: described oyster juice is that water extraction is made: described razor clam juice is that water extraction is made.
Described clam juice water extraction method is: the clam meat that will shell adds water after rubbing, and at 60 DEG C ~ 100 DEG C, lixiviate 1 ~ 4 hour, crosses 100-160 mesh sieve, screenings 50-75 DEG C Vacuum Concentration to soluble solid content for being more than or equal to 5%; Leave standstill 48 hours-96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described clam meat and water is 1:5 ~ 20.
Described mussel juice extracting method is: the mussel meat that will shell adds water after rubbing, and at 60 DEG C ~ 100 DEG C, lixiviate 1 ~ 4 hour, crosses 100-160 mesh sieve, screenings 50-75 DEG C Vacuum Concentration to soluble solid content for being more than or equal to 5%; Leave standstill 48 hours-96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described mussel meat and water is 1:5 ~ 20.
Described oyster juice extracting method is: the oyster meat that will shell adds water after rubbing, and at 60 DEG C ~ 100 DEG C, lixiviate 1 ~ 4 hour, crosses 100-160 mesh sieve, screenings 50-75 DEG C Vacuum Concentration to soluble solid content for being more than or equal to 5%; Leave standstill 48 hours-96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described oyster meat and water is 1:5 ~ 20.
Described razor clam juice extracting method is: add water after being rubbed by razor clam meat, and at 60 DEG C ~ 100 DEG C, lixiviate 1 ~ 4 hour, crosses 100-160 mesh sieve, screenings 50-75 DEG C Vacuum Concentration to soluble solid content for being more than or equal to 5%; Leave standstill 48 hours-96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described razor clam meat and water is 1:5 ~ 20.
Described sterilization is preferably and continues 20min-60min at 95-100 DEG C.
Advantage of the present invention:
Sea food flavor salt of the present invention has the fresh Flavor of seafood, simultaneously soft smell and mouthfeel, naturally pure fresh.Being rich in multiple beneficial element in sea food flavor salt, can supplementing element useful in seafood at regular time and quantity, not containing food additives, is a kind of seasoning salt of health.Sea food flavor salt of the present invention can substitute conventional edible salt, does not change original cooking method, facilitates easy-to-use, and being easy to, into masses accept, becomes the seasoning salt that the culinary art of a kind of everyday home uses.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further illustrated.
Embodiment 1
Clam juice water extraction method is: the clam meat that will shell adds water after rubbing, at 80 DEG C, and lixiviate 3 hours, cross 130 mesh sieves, screenings 60 DEG C of Vacuum Concentrations equal 6% to soluble solid content; Leave standstill 72 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described clam meat and water is 1:10.
Embodiment 2
Clam juice water extraction method is: the clam meat that will shell adds water after rubbing, at 60 DEG C, and lixiviate 4 hours, cross 100 mesh sieves, screenings 50 DEG C of Vacuum Concentrations equal 5% to soluble solid content; Leave standstill 48 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described clam meat and water is 1:20.
Embodiment 3
Clam juice water extraction method is: the clam meat that will shell adds water after rubbing, at 100 DEG C, and lixiviate 1 hour, cross 160 mesh sieves, screenings 75 DEG C of Vacuum Concentrations equal 7% to soluble solid content; Leave standstill 96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described clam meat and water is 1:5.
Embodiment 4
Mussel juice extracting method is: the mussel meat that will shell adds water after rubbing, at 80 DEG C, and lixiviate 3 hours, cross 130 mesh sieves, screenings 60 DEG C of Vacuum Concentrations equal 6% to soluble solid content; Leave standstill 72 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described mussel meat and water is 1:10.
Embodiment 5
Mussel juice extracting method is: the mussel meat that will shell adds water after rubbing, at 60 DEG C, and lixiviate 4 hours, cross 100 mesh sieves, screenings 50 DEG C of Vacuum Concentrations equal 5% to soluble solid content; Leave standstill 48 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described mussel meat and water is 1:20.
Embodiment 6
Mussel juice extracting method is: the mussel meat that will shell adds water after rubbing, at 100 DEG C, and lixiviate 1 hour, cross 160 mesh sieves, screenings 75 DEG C of Vacuum Concentrations equal 7% to soluble solid content; Leave standstill 96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described mussel meat and water is 1:5.
Embodiment 7
Oyster juice extracting method is: the oyster meat that will shell adds water after rubbing, at 80 DEG C, and lixiviate 3 hours, cross 130 mesh sieves, screenings 60 DEG C of Vacuum Concentrations equal 6% to soluble solid content; Leave standstill 72 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described oyster meat and water is 1:10.
Embodiment 8
Oyster juice extracting method is: the oyster meat that will shell adds water after rubbing, at 60 DEG C, and lixiviate 4 hours, cross 100 mesh sieves, screenings 50 DEG C of Vacuum Concentrations equal 5% to soluble solid content; Leave standstill 48 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described oyster meat and water is 1:20.
Embodiment 9
Oyster juice extracting method is: the oyster meat that will shell adds water after rubbing, at 100 DEG C, and lixiviate 1 hour, cross 160 mesh sieves, screenings 75 DEG C of Vacuum Concentrations equal 7% to soluble solid content; Leave standstill 96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described oyster meat and water is 1:5.
Embodiment 10
Razor clam juice extracting method is: the razor clam meat that will shell adds water after rubbing, at 80 DEG C, and lixiviate 3 hours, cross 130 mesh sieves, screenings 60 DEG C of Vacuum Concentrations equal 6% to soluble solid content; Leave standstill 72 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described razor clam meat and water is 1:10.
Embodiment 11
Razor clam juice extracting method is: the razor clam meat that will shell adds water after rubbing, at 60 DEG C, and lixiviate 4 hours, cross 100 mesh sieves, screenings 50 DEG C of Vacuum Concentrations equal 5% to soluble solid content; Leave standstill 48 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described razor clam meat and water is 1:20.
Embodiment 12
Razor clam juice extracting method is: the razor clam meat that will shell adds water after rubbing, at 100 DEG C, and lixiviate 1 hour, cross 160 mesh sieves, screenings 75 DEG C of Vacuum Concentrations equal 7% to soluble solid content; Leave standstill 96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described razor clam meat and water is 1:5.
Embodiment 13
A preparation method for sea food flavor salt, comprises the steps:
1) seafood sauce 40 parts is got by weight, Potassiumiodate 0.033 part; Potassiumiodate is joined in seafood sauce, mix;
2) by step 1) in mixture, add in edible salt 1000 parts, mixing, dry, obtain sea food flavor salt;
Described seafood sauce is the clam juice of embodiment 1.
Embodiment 14
A preparation method for sea food flavor salt, comprises the steps:
1) seafood sauce 2 parts is got by weight, KI 0.026 part; KI is joined in seafood sauce, mix;
2) by step 1) in mixture, add in edible salt 1000 parts, mixing, dry, obtain sea food flavor salt;
The combination of described seafood sauce to be volume ratio the be clam juice of the embodiment 2 of 1:1 and the oyster juice of embodiment 7.
Embodiment 15
A preparation method for sea food flavor salt, comprises the steps:
1) seafood sauce 80 parts is got by weight, Potassiumiodate 0.033 part; Potassiumiodate is joined in seafood sauce, mix;
2) by step 1) in mixture, add in edible salt 1000 parts, mixing, dry, obtain sea food flavor salt; Described seafood sauce is the mussel juice of embodiment 4.
Embodiment 16
A preparation method for sea food flavor salt, comprises the steps:
1) seafood sauce 40 parts is got by weight, Potassiumiodate 0.033 part; Potassiumiodate is joined in seafood sauce, mix;
2) by step 1) in mixture, add in edible salt 1000 parts, mixing, dry, obtain sea food flavor salt;
The combination of the clam juice of described seafood sauce to be volume ratio the be embodiment 3 of 1:1:1:1, the oyster juice of embodiment 8, the mussel juice of embodiment 5, the razor clam juice of embodiment 10.
Embodiment 17
A preparation method for sea food flavor salt, comprises the steps:
1) seafood sauce 2 parts is got by weight, KI 0.026 part; KI is joined in seafood sauce, mix;
2) by step 1) in mixture, add in edible salt 1000 parts, mixing, dry, obtain sea food flavor salt;
The mussel juice of described seafood sauce to be volume ratio the be embodiment 6 of 1:1, the combination of the razor clam juice of embodiment 12.
Embodiment 18
A preparation method for sea food flavor salt, comprises the steps:
1) seafood sauce 80 parts is got by weight, Potassiumiodate 0.033 part; Potassiumiodate is joined in seafood sauce, mix;
2) by step 1) in mixture, add in edible salt 1000 parts, mixing, dry, obtain sea food flavor salt; The combination of described seafood sauce to be volume ratio the be oyster juice of the embodiment 9 of 1:1 and the razor clam juice of embodiment 11.
Embodiment 19
Experiment: choose 60 people, be divided into 6 groups, often organize 10 people, use the sea food flavor salt of embodiment 13-embodiment 18 respectively, the amount of use is by normal edible salt use amount, add in cooking fried green vegetables (pakchoi), 60 people's reflections, have the fresh Flavor of seafood in the green vegetables fried, simultaneously soft smell and mouthfeel, naturally pure fresh, take like a shot.
Claims (7)
1. a preparation method for sea food flavor salt, comprises the steps:
1) seafood sauce 2 parts ~ 80 parts is got by weight, Potassiumiodate 0.033 part or KI 0.026 part; Potassiumiodate or KI are joined in seafood sauce, mixes;
2) by step 1) in mixture, add in edible salt 1000 parts, mixing, dry, obtain sea food flavor salt; Described seafood sauce takes from the one or more combination in clam juice, oyster juice, mussel juice, razor clam juice.
2. method according to claim 1, is characterized in that described clam juice is that water extraction is made: described mussel juice is that water extraction is made: described oyster juice is that water extraction is made: described razor clam juice is that water extraction is made.
3. method according to claim 2, it is characterized in that described clam juice water extraction method is: the clam meat that will shell adds water after rubbing, at 60 DEG C ~ 100 DEG C, lixiviate 1 ~ 4 hour, cross 100-160 mesh sieve, screenings 50-75 DEG C Vacuum Concentration to soluble solid content for being more than or equal to 5%; Leave standstill 48 hours-96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described clam meat and water is 1:5 ~ 20.
4. method according to claim 2, it is characterized in that described mussel juice extracting method is: the mussel meat that will shell adds water after rubbing, at 60 DEG C ~ 100 DEG C, lixiviate 1 ~ 4 hour, cross 100-160 mesh sieve, screenings 50-75 DEG C Vacuum Concentration to soluble solid content for being more than or equal to 5%; Leave standstill 48 hours-96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described mussel meat and water is 1:5 ~ 20.
5. method according to claim 2, it is characterized in that described oyster juice extracting method is: the oyster meat that will shell adds water after rubbing, at 60 DEG C ~ 100 DEG C, lixiviate 1 ~ 4 hour, cross 100-160 mesh sieve, screenings 50-75 DEG C Vacuum Concentration to soluble solid content for being more than or equal to 5%; Leave standstill 48 hours-96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described oyster meat and water is 1:5 ~ 20.
6. method according to claim 2, it is characterized in that described razor clam juice extracting method is: add water after being rubbed by razor clam meat, at 60 DEG C ~ 100 DEG C, lixiviate 1 ~ 4 hour, cross 100-160 mesh sieve, screenings 50-75 DEG C Vacuum Concentration to soluble solid content for being more than or equal to 5%; Leave standstill 48 hours-96 hours after sterilization, get supernatant sterilization and get final product, the mass ratio of described razor clam meat and water is 1:5 ~ 20.
7. the method according to claim 3,4,5 or 6, is characterized in that described sterilization for continuing 20min-60min at 95-100 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510647169.0A CN105166843A (en) | 2015-10-09 | 2015-10-09 | Preparation method of salt with seafood flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510647169.0A CN105166843A (en) | 2015-10-09 | 2015-10-09 | Preparation method of salt with seafood flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105166843A true CN105166843A (en) | 2015-12-23 |
Family
ID=54889688
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510647169.0A Pending CN105166843A (en) | 2015-10-09 | 2015-10-09 | Preparation method of salt with seafood flavor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105166843A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684069A (en) * | 2017-09-07 | 2018-02-13 | 天津保元堂生物科技有限公司 | A kind of seafood mushroom salt and preparation method thereof |
| CN107714967A (en) * | 2017-10-12 | 2018-02-23 | 河南省中医药研究院 | A kind of traditional Chinese medicinal composition with effect of reducing blood sugar containing blue or green money willow and preparation method thereof |
| CN115969025A (en) * | 2022-12-28 | 2023-04-18 | 祝雪良 | Compound polysaccharide seasoning for improving freshness |
-
2015
- 2015-10-09 CN CN201510647169.0A patent/CN105166843A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107684069A (en) * | 2017-09-07 | 2018-02-13 | 天津保元堂生物科技有限公司 | A kind of seafood mushroom salt and preparation method thereof |
| CN107714967A (en) * | 2017-10-12 | 2018-02-23 | 河南省中医药研究院 | A kind of traditional Chinese medicinal composition with effect of reducing blood sugar containing blue or green money willow and preparation method thereof |
| CN115969025A (en) * | 2022-12-28 | 2023-04-18 | 祝雪良 | Compound polysaccharide seasoning for improving freshness |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101623080B (en) | Wild garlic bamboo shoot filament | |
| KR101596633B1 (en) | Seasoning sauce for meat with high palatability and functionality and preparation method thereof | |
| CN105310007A (en) | Sausage making method | |
| CN101073421A (en) | Convenient fast pepper-sauce nutrient hot pot and its production | |
| CN105166843A (en) | Preparation method of salt with seafood flavor | |
| CN107684069A (en) | A kind of seafood mushroom salt and preparation method thereof | |
| CN104489629A (en) | Method for preparing cucumber slices with chili sauce | |
| CN104381966A (en) | Fermented chili | |
| KR102101276B1 (en) | The preperation for korean sausage and the korean sausage by the same | |
| KR100884813B1 (en) | Gochujang sauce and method for making the same | |
| CN104920926A (en) | Mung bean and konjac nutritional composite instant bean vermicelli and production method thereof | |
| KR101606113B1 (en) | Composition of sauce for meat including grape and method of manufacturing thereof | |
| CN104172051B (en) | A kind of local flavor acid soup dips in water and preparation method thereof | |
| KR20160134583A (en) | Preparing Method for Low Salinity Soy Sauce | |
| CN102342511A (en) | Carrot beef noodles | |
| KR20100078702A (en) | Soybean paste containing salicornia herbacea l and manufacturing process of the same | |
| KR20110005983A (en) | Kimch including sweet pumpkin porridge and maunfacturing method thereof | |
| CN104323142A (en) | Curry chicken noodles | |
| CN109303289A (en) | A kind of bubble green pepper Shredded kelp and preparation method thereof | |
| CN104770699B (en) | A kind of preparation method for lifting pickle flavor seasoning dip | |
| KR20200021326A (en) | Manufacturing method for auricularia auricula-judae pickles | |
| CN102342429A (en) | Celery beef bone noodles | |
| CN107041506A (en) | A kind of preparation method of pork rice | |
| KR102212169B1 (en) | A manufacturing method of puer tea salt for meat | |
| KR20120049631A (en) | The manufacturing method of crab preserved in soy sauce |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151223 |
|
| WD01 | Invention patent application deemed withdrawn after publication |