CN105192660A - Seasoner for preparing side dishes poured on grilled fish and preparation method of seasoner - Google Patents
Seasoner for preparing side dishes poured on grilled fish and preparation method of seasoner Download PDFInfo
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- CN105192660A CN105192660A CN201510525166.XA CN201510525166A CN105192660A CN 105192660 A CN105192660 A CN 105192660A CN 201510525166 A CN201510525166 A CN 201510525166A CN 105192660 A CN105192660 A CN 105192660A
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- 241000251468 Actinopterygii Species 0.000 title claims abstract description 27
- 238000002360 preparation method Methods 0.000 title claims abstract description 21
- 235000012046 side dish Nutrition 0.000 title abstract 2
- 150000003839 salts Chemical class 0.000 claims abstract description 29
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 28
- 240000002234 Allium sativum Species 0.000 claims abstract description 17
- 241000287828 Gallus gallus Species 0.000 claims abstract description 17
- 229930006000 Sucrose Natural products 0.000 claims abstract description 17
- 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 claims abstract description 17
- 235000004611 garlic Nutrition 0.000 claims abstract description 17
- 241001107116 Castanospermum australe Species 0.000 claims abstract description 12
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000021279 black bean Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 244000304337 Cuminum cyminum Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract 2
- 240000008574 Capsicum frutescens Species 0.000 claims description 19
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 16
- 239000001390 capsicum minimum Substances 0.000 claims description 16
- 235000013330 chicken meat Nutrition 0.000 claims description 16
- 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 16
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 16
- 239000004223 monosodium glutamate Substances 0.000 claims description 16
- 235000013305 food Nutrition 0.000 claims description 15
- 238000010298 pulverizing process Methods 0.000 claims description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 244000062250 Kaempferia rotunda Species 0.000 claims description 12
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 11
- 239000002304 perfume Substances 0.000 claims description 9
- 235000013399 edible fruits Nutrition 0.000 claims description 6
- 238000005520 cutting process Methods 0.000 claims description 5
- 239000002245 particle Substances 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 abstract description 14
- 241001573260 Amomum krervanh Species 0.000 abstract 1
- 241001346334 Amomum tsao-ko Species 0.000 abstract 1
- 240000002791 Brassica napus Species 0.000 abstract 1
- 235000006008 Brassica napus var napus Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 241000159443 Myrcia Species 0.000 abstract 1
- 235000017879 Nasturtium officinale Nutrition 0.000 abstract 1
- 240000005407 Nasturtium officinale Species 0.000 abstract 1
- 241001072961 Pogostemon Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 241000510672 Cuminum Species 0.000 description 8
- 240000003889 Piper guineense Species 0.000 description 8
- 241000234314 Zingiber Species 0.000 description 8
- 235000021189 garnishes Nutrition 0.000 description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 4
- 240000009023 Myrrhis odorata Species 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 241000234282 Allium Species 0.000 description 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 2
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 206010006784 Burning sensation Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- -1 capsicim Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 210000002249 digestive system Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000012907 honey Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 235000013311 vegetables Nutrition 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
- 239000003643 water by type 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
Landscapes
- Seasonings (AREA)
Abstract
The invention discloses seasoner for preparing side dishes poured on grilled fish and a preparation method of the seasoner. The seasoner is prepared from, by weight, 40-70 parts of colza oil, 4-7 parts of chilli, 4-7 parts of fresh ginger, 4-7 parts of garlic, 0.8-1.6 parts of rod chilli, 0.8-1.5 parts of salt black beans, 0.7-1.8 parts of bean sprout, 0.08-0.18 part of rhizoma kaempferiae, 0.08-0.14 part of clove, 0.1-0.17 part of anise, 0.1-0.17 part of fennel, 0.1-0.17 part of pogostemon, 0.05-0.8 part of myrcia, 0.1-0.17 part of interior eardamom, 0.1-0.17 part of amomum kravanh, 0.1-0.17 part of cinnamon, 0.1-0.17 part of cumin, 0.1-0.17 part of pepper, 0.1-0.17 part of amomum tsao-ko, 0.1-0.17 part of lingdera thomsonii allen, 1.5-2.5 parts of chicken extract, 1.5-2.5 parts of aginomoto, 0.2-0.4 part of salt, 0.2-0.4 part of white sugar, 0.2-0.4 part of raw watercress and 0.7-0.13 part of hot pot materials.
Description
Technical field
The present invention relates to for watering the condiment on vegetable, being specifically related to for covering flavoring of watering in grilled fish and preparation method thereof.
Background technology
Local flavor is one of most important edible quality of food, the quality that the good bad influence product of local flavor is final, for this reason, has occurred now various differently flavoured grilled fish flavoring products on the market.In order to cater to the consumer group of eating capsicum, need when preparing flavoring to add a large amount of various capsicum to increase the mouthfeel of consumer, due to a large amount of capsicims contained in capsicum, a large amount of capsicim enters after in body and the stomach of consumer and enteron aisle can be made to produce burning sensation and affect the normal stool of human body.
Summary of the invention
For above-mentioned deficiency of the prior art, the invention provides a kind of digestion is stimulated and little water flavoring of garnishing food in grilled fish and preparation method thereof for the preparation of lid.
In order to reach foregoing invention object, the technical solution used in the present invention is:
First aspect, provide a kind of and water the flavoring of garnishing food in grilled fish for the preparation of lid, described flavoring is made up of the component of following parts by weight:
Rapeseed oil 40-70 part, capsicum 4-7 part, ginger 4-7 part, garlic 4-7 part, rod chilli 0.8-1.6 part, Salt black bean 0.8-1.5 part, bud dish 0.7-1.8 part, kaempferia galamga 0.08-0.18 part, cloves 0.08-0.14, anistree 0.1-0.17 part, return fragrant 0.1-0.17 part, wide fragrant 0.1-0.17 part, spiceleaf 0.05-0.8 part, husky benevolence 0.1-0.17 part, white cool 0.1-0.17 part, cassia bark 0.1-0.17 part, cumin 0.1-0.17 part, pepper 0.1-0.17 part, tsaoko 0.1-0.17 part, fragrant fruit 0.1-0.17 part, chickens' extract 1.5-2.5 part, monosodium glutamate 1.5-2.5 part, salt 0.2-0.4 part, white sugar 0.2-0.4 part, raw bean cotyledon 0.2-0.4 part and chafing dish material 0.7-0.13 part.
Second aspect, provide a kind of preparation method watering the flavoring of garnishing food in grilled fish for the preparation of lid, it comprises the following steps:
The garlic after ginger, pulverizing and the capsicum after well-done pulverizing is added in the rapeseed oil boiled;
After garlic stir-fryization after to be comminuted, add Salt black bean, be cut into the rod chilli of the bud dish of particle and shape of cutting into chunks and boil;
When rapeseed oil boils limpid by muddiness, add chafing dish bottom flavorings frying;
After treating chafing dish bottom flavorings stir-fryization, add the kaempferia galamga after pulverizing, cloves, anise, Hui Xiang, wide perfume, spiceleaf, Sha Ren, in vain cool, cassia bark, cumin, pepper, tsaoko and fragrant really after, then add chickens' extract, monosodium glutamate and salt;
After chickens' extract, monosodium glutamate and salt all melt, add white sugar and raw bean cotyledon frying, until off the pot after white sugar fusing.
Beneficial effect of the present invention is: this flavoring can directly and the garnishes that well formed afterwards of the frying such as green capsicum, pimento, onion, potato, lotus root directly can cover and water boiling a period of time in baked grilled fish and eat, the abundant grilled fish absorbing flavoring in garnishes has salubrious, the fresh fragrant nature of product color, mouthfeel pungent is pure, it has the effect of promoting the production of body fluid with stomach, not dry after edible, honey stomach.
The fructus amomi added in flavoring and kaempferia galamga can be degraded the part capsicim in rod chilli, capsicum and chafing dish material, even if human body is being taken in a large number by the grilled fish with this flavoring, still there will not be because capsicim stimulates stomach and cause the symptoms such as sense of discomfort.
The wide perfume (or spice) added in flavoring has promoting qi circulation and relieving pain, the effect of reinforcing spleen to promote digestion, thus the grilled fish enabling this flavoring that human body is taken in digests rapidly in digestive system, thus ensure that capsicim is digested degraded rapidly.
The bud dish added in flavoring due to matter tender crisp, taste is fragrant and sweet, can improve the delicate flavour of grilled fish significantly, the appetite of exciting human.
The nutriment that a large amount of vitamin As, B1, B2, calcium, iron, capsicim, cellulose and protein etc. utilize health is also rich in rod chilli, capsicum and chafing dish material, these materials can also help well to merge between grilled fish and digestive ferment simultaneously, and enhancement is digested and assimilated.
Detailed description of the invention
Below the specific embodiment of the present invention is described; so that those skilled in the art understand the present invention; but should be clear; the invention is not restricted to the scope of detailed description of the invention; to those skilled in the art; as long as various change to limit and in the spirit and scope of the present invention determined, these changes are apparent, and all innovation and creation utilizing the present invention to conceive are all at the row of protection in appended claim.
embodiment 1
Water the flavoring of garnishing food in grilled fish for the preparation of lid to be made up of the component of following parts by weight:
Rapeseed oil 40 parts, 4.1 parts, capsicum, 4.3 parts, ginger, garlic 4.2 parts, rod chilli 0.8 part, Salt black bean 0.9 part, bud dish 0.8 part, kaempferia galamga 0.14 part, cloves 0.08, fragrant 0.1 part of anistree 0.11 part, time, wide perfume 0.1 part, spiceleaf 0.47 part, Sha Ren 0.14 part, in vain cool 0.1 part, 0.1 part, cassia bark, cumin 0.15 part, 0.153 part, pepper, tsaoko 0.1 part, fragrant fruit 0.1 part, chickens' extract 1.5 parts, each 1.5 parts of monosodium glutamate, salt 0.2 part, white sugar 0.2 part, raw bean cotyledon 0.2 part and chafing dish material 0.7 part.
Should water the flavoring of garnishing food in grilled fish for the preparation of lid is obtain as follows:
The garlic after ginger, pulverizing and the capsicum after well-done pulverizing is added in the rapeseed oil boiled;
After garlic stir-fryization after to be comminuted, add Salt black bean, be cut into the rod chilli of the bud dish of particle and shape of cutting into chunks and boil;
When rapeseed oil boils limpid by muddiness, add chafing dish bottom flavorings frying;
After treating chafing dish bottom flavorings stir-fryization, add the kaempferia galamga after pulverizing, cloves, anise, Hui Xiang, wide perfume, spiceleaf, Sha Ren, in vain cool, cassia bark, cumin, pepper, tsaoko and fragrant really after, then add chickens' extract, monosodium glutamate and salt;
After chickens' extract, monosodium glutamate and salt all melt, add white sugar and raw bean cotyledon frying, until off the pot after white sugar fusing.
embodiment 2
Water the flavoring of garnishing food in grilled fish for the preparation of lid to be made up of the component of following parts by weight:
Rapeseed oil 50 parts, 5 parts, capsicum, 5 parts, ginger, garlic 5 parts, rod chilli 1 part, Salt black bean 1 part, bud dish 1 part, kaempferia galamga 0.1 part, cloves 0.14, fragrant 0.15 part of anistree 0.15 part, time, wide perfume 0.15 part, spiceleaf 0.09 part, Sha Ren 0.12 part, in vain cool 0.13 part, 0.14 part, cassia bark, cumin 0.1 part, 0.11 part, pepper, tsaoko 0.15 part, fragrant fruit 0.15 part, chickens' extract 2 parts, monosodium glutamate 2 parts, salt 0.3 part, white sugar 0.35 part, raw bean cotyledon 0.3 part and chafing dish material 0.9 part.
Should water the flavoring of garnishing food in grilled fish for the preparation of lid is obtain as follows:
The garlic after ginger, pulverizing and the capsicum after well-done pulverizing is added in the rapeseed oil boiled;
After garlic stir-fryization after to be comminuted, add Salt black bean, be cut into the rod chilli of the bud dish of particle and shape of cutting into chunks and boil;
When rapeseed oil boils limpid by muddiness, add chafing dish bottom flavorings frying;
After treating chafing dish bottom flavorings stir-fryization, add the kaempferia galamga after pulverizing, cloves, anise, Hui Xiang, wide perfume, spiceleaf, Sha Ren, in vain cool, cassia bark, cumin, pepper, tsaoko and fragrant really after, then add chickens' extract, monosodium glutamate and salt;
After chickens' extract, monosodium glutamate and salt all melt, add white sugar and raw bean cotyledon frying, until off the pot after white sugar fusing.
embodiment 3
Water the flavoring of garnishing food in grilled fish for the preparation of lid to be made up of the component of following parts by weight:
Rapeseed oil 68 parts, 7 parts, capsicum, 6.8 parts, ginger, garlic 6.75 parts, rod chilli 1.6 parts, Salt black bean 1.5 parts, bud dish 0.17 part, kaempferia galamga 0.18 part, cloves 0.1, anistree 0.167 part, return fragrant 0.17 part, wide fragrant 0.17 part, fragrant 0.73 part, husky benevolence 0.17 part, cool 0.17 part in vain, 0.17 part, cassia bark, cumin 0.17 part, 0.169 part, pepper, tsaoko 0.17 part, fragrant fruit 0.17 part, chickens' extract 2.5 parts, each 2.5 parts of monosodium glutamate, salt 0.4 part, white sugar 0.4 part, raw bean cotyledon 0.4 part and chafing dish material 0.13 part.
Should water the flavoring of garnishing food in grilled fish for the preparation of lid is obtain as follows:
The garlic after ginger, pulverizing and the capsicum after well-done pulverizing is added in the rapeseed oil boiled;
After garlic stir-fryization after to be comminuted, add Salt black bean, be cut into the rod chilli of the bud dish of particle and shape of cutting into chunks and boil;
When rapeseed oil boils limpid by muddiness, add chafing dish bottom flavorings frying;
After treating chafing dish bottom flavorings stir-fryization, add the kaempferia galamga after pulverizing, cloves, anise, Hui Xiang, wide perfume, spiceleaf, Sha Ren, in vain cool, cassia bark, cumin, pepper, tsaoko and fragrant really after, then add chickens' extract, monosodium glutamate and salt;
After chickens' extract, monosodium glutamate and salt all melt, add white sugar and raw bean cotyledon frying, until off the pot after white sugar fusing.
In sum, during the garnishes of this flavoring for the preparation of grilled fish, the garnishes directly well formed afterwards with the frying such as green capsicum, pimento, onion, potato, lotus root directly can cover and water boiling a period of time in baked grilled fish and eat, and decrease the time using various flavoring for mixture to allocate;
Reduce frying lid and water the labour intensity of garnishing food in grilled fish; Grilled fish after lid waters garnishes boiling has salubrious, the fresh fragrant nature of product color, and mouthfeel pungent is pure, stimulates the advantages such as little to digestion.
Claims (3)
1. water a flavoring of garnishing food in grilled fish for the preparation of lid, it is characterized in that, flavoring is made up of the component of following parts by weight:
Rapeseed oil 40-70 part, capsicum 4-7 part, ginger 4-7 part, garlic 4-7 part, rod chilli 0.8-1.6 part, Salt black bean 0.8-1.5 part, bud dish 0.7-1.8 part, kaempferia galamga 0.08-0.18 part, cloves 0.08-0.14, anistree 0.1-0.17 part, return fragrant 0.1-0.17 part, wide fragrant 0.1-0.17 part, spiceleaf 0.05-0.8 part, husky benevolence 0.1-0.17 part, white cool 0.1-0.17 part, cassia bark 0.1-0.17 part, cumin 0.1-0.17 part, pepper 0.1-0.17 part, tsaoko 0.1-0.17 part, fragrant fruit 0.1-0.17 part, chickens' extract 1.5-2.5 part, monosodium glutamate 1.5-2.5 part, salt 0.2-0.4 part, white sugar 0.2-0.4 part, raw bean cotyledon 0.2-0.4 part and chafing dish material 0.7-0.13 part.
2. according to claim 1 for the preparation of lid water the flavoring of garnishing food in grilled fish, it is characterized in that, flavoring is made up of the component of following parts by weight:
Rapeseed oil 50 parts, 5 parts, capsicum, 5 parts, ginger, garlic 5 parts, rod chilli 1 part, Salt black bean 1 part, bud dish 1 part, kaempferia galamga 0.1 part, cloves 0.14, fragrant 0.15 part of anistree 0.15 part, time, wide perfume 0.15 part, spiceleaf 0.09 part, Sha Ren 0.12 part, in vain cool 0.13 part, 0.14 part, cassia bark, cumin 0.1 part, 0.11 part, pepper, tsaoko 0.15 part, fragrant fruit 0.15 part, chickens' extract 2 parts, monosodium glutamate 2 parts, salt 0.3 part, white sugar 0.35 part, raw bean cotyledon 0.3 part and chafing dish material 0.9 part.
3. the preparation method watering the flavoring of garnishing food in grilled fish for the preparation of lid described in claim 1 or 2, it comprises the following steps:
The garlic after ginger, pulverizing and the capsicum after well-done pulverizing is added in the rapeseed oil boiled;
After garlic stir-fryization after to be comminuted, add Salt black bean, be cut into the rod chilli of the bud dish of particle and shape of cutting into chunks and boil;
When rapeseed oil boils limpid by muddiness, add chafing dish bottom flavorings frying;
After treating chafing dish bottom flavorings stir-fryization, add the kaempferia galamga after pulverizing, cloves, anise, Hui Xiang, wide perfume, spiceleaf, Sha Ren, in vain cool, cassia bark, cumin, pepper, tsaoko and fragrant really after, then add chickens' extract, monosodium glutamate and salt;
After chickens' extract, monosodium glutamate and salt all melt, add white sugar and raw bean cotyledon frying, until off the pot after white sugar fusing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510525166.XA CN105192660A (en) | 2015-08-25 | 2015-08-25 | Seasoner for preparing side dishes poured on grilled fish and preparation method of seasoner |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510525166.XA CN105192660A (en) | 2015-08-25 | 2015-08-25 | Seasoner for preparing side dishes poured on grilled fish and preparation method of seasoner |
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| CN105192660A true CN105192660A (en) | 2015-12-30 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725157A (en) * | 2016-04-06 | 2016-07-06 | 安徽新珠城鱼坊餐饮管理有限公司 | Roasted fish stewing sauce capable of preventing pot sticking |
| CN105852025A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish pot bottom material |
| CN106722738A (en) * | 2016-11-30 | 2017-05-31 | 北京仙豪食品科技有限公司 | A kind of grilled fish bed material and manufacture craft |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105725157A (en) * | 2016-04-06 | 2016-07-06 | 安徽新珠城鱼坊餐饮管理有限公司 | Roasted fish stewing sauce capable of preventing pot sticking |
| CN105852025A (en) * | 2016-04-06 | 2016-08-17 | 安徽新珠城鱼坊餐饮管理有限公司 | Grilled fish pot bottom material |
| CN106722738A (en) * | 2016-11-30 | 2017-05-31 | 北京仙豪食品科技有限公司 | A kind of grilled fish bed material and manufacture craft |
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