CN105231425A - Mud eel spicy sauce and preparation method thereof - Google Patents
Mud eel spicy sauce and preparation method thereof Download PDFInfo
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- CN105231425A CN105231425A CN201510787149.3A CN201510787149A CN105231425A CN 105231425 A CN105231425 A CN 105231425A CN 201510787149 A CN201510787149 A CN 201510787149A CN 105231425 A CN105231425 A CN 105231425A
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- swamp eel
- garlic
- sauce
- bean cotyledon
- ginger
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- 241000646357 Monopterus cuchia Species 0.000 title claims abstract description 48
- 235000015067 sauces Nutrition 0.000 title claims abstract description 22
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 21
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 21
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 19
- 235000008397 ginger Nutrition 0.000 claims description 19
- 235000004611 garlic Nutrition 0.000 claims description 18
- 244000291564 Allium cepa Species 0.000 claims description 14
- 239000002304 perfume Substances 0.000 claims description 14
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 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 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 12
- 239000004223 monosodium glutamate Substances 0.000 claims description 12
- 240000004160 Capsicum annuum Species 0.000 claims description 11
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 11
- 150000003839 salts Chemical class 0.000 claims description 11
- 239000012634 fragment Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 239000003921 oil Substances 0.000 claims description 10
- 235000019198 oils Nutrition 0.000 claims description 10
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 9
- 235000002566 Capsicum Nutrition 0.000 claims description 9
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 235000002283 Capsicum annuum var aviculare Nutrition 0.000 claims description 9
- 235000013303 Capsicum annuum var. frutescens Nutrition 0.000 claims description 9
- 235000002284 Capsicum baccatum var baccatum Nutrition 0.000 claims description 9
- 240000008574 Capsicum frutescens Species 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 9
- 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 description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 9
- 239000001390 capsicum minimum Substances 0.000 claims description 9
- 238000010411 cooking Methods 0.000 claims description 9
- 239000008159 sesame oil Substances 0.000 claims description 9
- 235000011803 sesame oil Nutrition 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- 244000273928 Zingiber officinale Species 0.000 claims description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 229920002472 Starch Polymers 0.000 claims description 5
- 239000003205 fragrance Substances 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 235000019698 starch Nutrition 0.000 claims description 5
- 239000008107 starch Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000010257 thawing Methods 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 235000012424 soybean oil Nutrition 0.000 claims description 2
- 239000003549 soybean oil Substances 0.000 claims description 2
- 235000000346 sugar Nutrition 0.000 claims description 2
- 244000000231 Sesamum indicum Species 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 238000000034 method Methods 0.000 abstract description 3
- 239000000654 additive Substances 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 239000011782 vitamin Substances 0.000 abstract description 2
- 235000013343 vitamin Nutrition 0.000 abstract description 2
- 229940088594 vitamin Drugs 0.000 abstract description 2
- 229930003231 vitamin Natural products 0.000 abstract description 2
- 241000522386 Heterenchelyidae Species 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- 238000003756 stirring Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 13
- 241000207961 Sesamum Species 0.000 description 4
- 241000251468 Actinopterygii Species 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000002262 irrigation Effects 0.000 description 1
- 238000003973 irrigation Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 235000009566 rice Nutrition 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
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention discloses a mud eel spicy sauce and a preparation method thereof. The preparation method is accomplished through steps of material pretreating, material pickling and meat preparing. The mud eel spicy sauce contains no additives and preservatives, and is safe to eat. Mud eels contains rich proteins, multi-amino acids, vitamins, trace elements and high nutritional value. During stir frying process, siritch and a plurality of spices are added so as to provide bright and glossy color, spicy and mellow taste.
Description
Technical field
The invention belongs to food and making food manufacture field, be specifically related to a kind of swamp eel capsicum paste and preparation method thereof.
Background technology
Swamp eel, is commonly called as yellow eel, Changyu, sieve fish, without squama son etc., its meat flavour is delicious, nutritious, and has nourishing and fit keeping function and medicinal function.Record according to Compendium of Material Medica, swamp eel meat, nature and flavor are sweet, and temperature, nontoxic greatly.Cure mainly: bowl spares benefit blood, treat fluid lip, qi-restoratives damages, and vim and vigour are uncomfortable, except arthralgia due to wind-dampness etc.Swamp eel is mainly distributed in the shallow waters such as rice field, irrigation canals and ditches, pond, lake on the south the Changjiang river, carry out again the research work of swamp eel artificial propagation and cultural technique aspect in recent years, make swamp eel can meet the demand in market fully, so rational exploitation and utilization swamp eel brings remarkable contribution can to local economy.
At present, thick chilli sauce goods taste on market is dull, nutrition is single, and peppery degree is not moderate, and all with the addition of anticorrisive agent to extend the shelf life, be unfavorable for the health of human body, along with the raising of people's living standard, people more and more pay attention to the nutrition that swamp eel brings, and also more and more come diversified to its demand, thick chilli sauce taste of the prior art and nutrition single, the demand of the people that cannot meet.
Chinese patent CN103141814A discloses a kind of little fish chili sauce and preparation method thereof, and little fish chili sauce is prepared from by the mode of frying, and taste is greasy.
Summary of the invention
The object of the invention is to the deficiency existed for prior art, a kind of swamp eel capsicum paste and preparation method thereof is provided, it containing any anticorrisive agent and hormone, does not only effectively improve the mouthfeel of capsicum paste, also improves nutritive value and the market competitiveness of swamp eel sauce simultaneously.
For achieving the above object, concrete technical scheme provided by the invention is as follows:
A kind of swamp eel capsicum paste and preparation method thereof, comprises following component by mass percentage:
Swamp eel 50 ~ 58%, garlic 2.0 ~ 1.0%, bean cotyledon 3.0 ~ 4.0%, white sugar 0.5 ~ 1.2%, cayenne pepper 5% ~ 15%, siritch 15 ~ 20%, salty sauce 15% ~ 25%, soy sauce 2.0 ~ 2.5%, soybean oil 5% ~ 15%, edible salt 0.5% ~ 1.5%, monosodium glutamate 0.3% ~ 0.8%, chickens' extract 0.3% ~ 0.8%, cooking wine 0.3% ~ 0.8%, 13 perfume (or spice) 0.3% ~ 0.8%, ginger 0.3% ~ 0.8%, shallot 1.0% ~ 1.5%, Chinese prickly ash 1.0%, sesame oil 1.5% ~ 2.5%, water surplus.
As a further improvement on the present invention, the optimum weight percentage of described raw material is made up of following component:
Swamp eel 52%, garlic 2.0%, bean cotyledon 3.0%, white sugar 1.2%, cayenne pepper 15%, siritch 10%, salty sauce 10%, soy sauce 2.0%, edible salt 0.5%, monosodium glutamate 0.3%, chickens' extract 0.3%, cooking wine 0.3%, 13 perfume (or spice) 0.5%, ginger 0.4%, shallot 1.0%, Chinese prickly ash 1.0%, sesame oil 1.5%.
The invention also discloses a kind of preparation method of spicy mushroom chicken meat pulp, comprise the following steps:
1) pretreatment, by swamp eel wash clean, swamp eel segment, is cut into 1-1.5cm segment; Garlic removes crust, cleans, puts into cold water pot and boil 3-5min, and after taking the dish out of the pot, garlic mixes bean cotyledon, chops the broken end of thin city 2-3mm; Ginger, shallot segment are 2-32-3mm;
2) material is pickled: with soy sauce, salt, Chinese prickly ash, fresh ginger, cooking wine is by step 1) in swamp eel fragment and garlic, the broken end of bean cotyledon, pickle 24 hours together;
3) meat pulp makes: heating frying pot, siritch is poured in the frying pot of heating, oil temperature is heated to 200 degree ~ 250 degree Celsius, add bean cotyledon after first pouring white sugar thawing into stir-fry 3 ~ 5 minutes, put into cayenne pepper quick-fried again 1 ~ 2 minute, putting into salty sauce after going out fragrance fries even, then by the swamp eel fragment of pickling together with the material pickling material and together put into quick-fried perfume (or spice), with bean cotyledon, ginger slice, when onion parts stir-fry perfume takes on a red color to oil, with soy sauce, soup is adjusted to red sauce, add fresh soup, sesame oil, salt, garlic, sugar boils tasty to soft ripe, put monosodium glutamate, starch powder is bottling off the pot after withholding juice, be cooled to room temperature and add sterilizing packing after sesame.
Beneficial effect part of the present invention:
A kind of swamp eel capsicum paste of the present invention, fresh swamp eel is adopted to do material, not containing any additive and anticorrisive agent, edible safety is relieved, swamp eel contains outside rich in protein, several amino acids, vitamin and trace element, high nutritive value, and frying process uses siritch and adds multiple spice seasoning, color and luster is glossy, and mouthfeel is spicy aromatic dense.
Detailed description of the invention
Embodiment 1
Below by way of specific embodiment, the invention will be further described, but the interest field that the present invention protects is not limited only to following examples.
Choose swamp eel 52g, by swamp eel wash clean, swamp eel segment, is cut into 1 segment, garlic garlic 2.0g removes crust, cleans, puts into cold water pot and boil 3-5min, and after taking the dish out of the pot, garlic mixes bean cotyledon 1.0g, chops the broken end of thin city 2mm, ginger 0.2g, shallot 0.8g, segment are 2mm, with soy sauce 1.0g, salt 0.5g, Chinese prickly ash 1.0g, ginger 0.1g, cooking wine 0.3g, 10-15ml water, by swamp eel fragment and garlic, the broken end of bean cotyledon, pickle 24 hours together, heating frying pot, siritch is poured in the frying pot of heating, oil temperature is heated to 200 degree Celsius, add bean cotyledon 2.0g after first pouring white sugar 1.2g thawing into stir-fry 5 minutes, put into cayenne pepper 15g quick-fried 2 minutes again, putting into salty sauce 10g after going out fragrance fries even, then by the swamp eel fragment of pickling together with the material pickling material and together put into quick-fried perfume (or spice), add ginger slice 0.1g, when onion parts 0.2g stir-fry perfume takes on a red color to oil, with soy sauce 1.0g, soup is adjusted to red sauce, with sesame oil 1.5g, monosodium glutamate 0.3g, chickens' extract 0.3g, 13 fragrant 0.5g boil tasty to soft ripe, put monosodium glutamate, starch powder is bottling off the pot after withholding juice, be cooled to room temperature and add sterilizing packing after sesame.
Embodiment 2
Choose swamp eel 58g, by swamp eel wash clean, swamp eel segment, is cut into 1 segment, garlic garlic 2.0g removes crust, cleans, puts into cold water pot and boil 3-5min, and after taking the dish out of the pot, garlic mixes bean cotyledon 1.0g, chops the broken end of thin city 3mm, ginger 0.2g, shallot 0.8g, segment are 3mm, with soy sauce 1.0g, salt 0.5g, Chinese prickly ash 1.0g, ginger 0.1g, cooking wine 0.3g, 10-15ml water, by swamp eel fragment and garlic, the broken end of bean cotyledon, pickle 24 hours together, heating frying pot, siritch is poured in the frying pot of heating, oil temperature is heated to 200 degree Celsius, add bean cotyledon 2.0g after first pouring white sugar 1.2g thawing into stir-fry 5 minutes, put into cayenne pepper 15g quick-fried 2 minutes again, putting into salty sauce 10g after going out fragrance fries even, then by the swamp eel fragment of pickling together with the material pickling material and together put into quick-fried perfume (or spice), add ginger slice 0.1g, when onion parts 0.2g stir-fry perfume takes on a red color to oil, with soy sauce 1.0g, soup is adjusted to red sauce, with sesame oil 1.5g, monosodium glutamate 0.3g, chickens' extract 0.3g, 13 fragrant 0.5g boil tasty to soft ripe, put monosodium glutamate, starch powder is bottling off the pot after withholding juice, be cooled to room temperature and add sterilizing packing after sesame.
Embodiment 3
Choose swamp eel 56g, by swamp eel wash clean, swamp eel segment, is cut into 1 segment, garlic garlic 2.0g removes crust, cleans, puts into cold water pot and boil 5min, and after taking the dish out of the pot, garlic mixes bean cotyledon 1.0g, chops the broken end of thin city 2mm, ginger 0.2g, shallot 0.8g, segment are 3mm, with soy sauce 1.0g, salt 0.5g, Chinese prickly ash 1.0g, ginger 0.1g, cooking wine 0.3g, 10-15ml water, by swamp eel fragment and garlic, the broken end of bean cotyledon, pickle 24 hours together, heating frying pot, siritch is poured in the frying pot of heating, oil temperature is heated to 200 degree Celsius, add bean cotyledon 2.0g after first pouring white sugar 1.2g thawing into stir-fry 5 minutes, put into cayenne pepper 15g quick-fried 2 minutes again, putting into salty sauce 10g after going out fragrance fries even, then by the swamp eel fragment of pickling together with the material pickling material and together put into quick-fried perfume (or spice), add ginger slice 0.1g, when onion parts 0.2g stir-fry perfume takes on a red color to oil, with soy sauce 1.0g, soup is adjusted to red sauce, with sesame oil 1.5g, monosodium glutamate 0.3g, chickens' extract 0.3g, 13 fragrant 0.5g boil tasty to soft ripe, put monosodium glutamate, starch powder is bottling off the pot after withholding juice, be cooled to room temperature and add sterilizing packing after sesame.
Claims (3)
1. a swamp eel capsicum paste, is characterized in that, comprises following component by mass percentage:
Swamp eel 50 ~ 58%, garlic 2.0 ~ 1.0%, bean cotyledon 3.0 ~ 4.0%, white sugar 0.5 ~ 1.2%, cayenne pepper 5% ~ 15%, siritch 15 ~ 20%, salty sauce 15% ~ 25%, soy sauce 2.0 ~ 2.5%, soybean oil 5% ~ 15%, edible salt 0.5% ~ 1.5%, monosodium glutamate 0.3% ~ 0.8%, chickens' extract 0.3% ~ 0.8%, cooking wine 0.3% ~ 0.8%, 13 perfume (or spice) 0.3% ~ 0.8%, ginger 0.3% ~ 0.8%, shallot 1.0% ~ 1.5%, Chinese prickly ash 1.0%, sesame oil 1.5% ~ 2.5%.
2. a kind of swamp eel capsicum paste according to claim 1, is characterized in that, the optimum weight percentage of described raw material is made up of following component:
Swamp eel 52%, garlic 2.0%, bean cotyledon 3.0%, white sugar 1.2%, cayenne pepper 15%, siritch 10%, salty sauce 10%, soy sauce 2.0%, edible salt 0.5%, monosodium glutamate 0.3%, chickens' extract 0.3%, cooking wine 0.3%, 13 perfume (or spice) 0.5%, ginger 0.4%, shallot 1.0%, Chinese prickly ash 1.0%, sesame oil 1.5%.
3., according to the preparation method of a kind of swamp eel capsicum paste according to claim 1 or claim 2, it is characterized in that, comprise the following steps:
1) pretreatment, by swamp eel wash clean, swamp eel segment, is cut into 1-1.5cm segment; Garlic removes crust, cleans, puts into cold water pot and boil 3-5min, and after taking the dish out of the pot, garlic mixes bean cotyledon, chops the broken end of thin city 2-3mm; Ginger, shallot segment are 2-32-3mm;
2) material is pickled: with soy sauce, salt, Chinese prickly ash, fresh ginger, cooking wine is by step 1) in swamp eel fragment and garlic, the broken end of bean cotyledon, pickle 24 hours together;
3) meat pulp makes: heating frying pot, siritch is poured in the frying pot of heating, oil temperature is heated to 200 degree ~ 250 degree Celsius, add bean cotyledon after first pouring white sugar thawing into stir-fry 3 ~ 5 minutes, put into cayenne pepper quick-fried again 1 ~ 2 minute, putting into salty sauce after going out fragrance fries even, then by the swamp eel fragment of pickling together with the material pickling material and together put into quick-fried perfume (or spice), with bean cotyledon, ginger slice, when onion parts stir-fry perfume takes on a red color to oil, with soy sauce, soup is adjusted to red sauce, add fresh soup, sesame oil, salt, garlic, sugar boils tasty to soft ripe, put monosodium glutamate, starch powder is bottling off the pot after withholding juice, be cooled to room temperature and add sterilizing packing after sesame.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510787149.3A CN105231425A (en) | 2015-11-16 | 2015-11-16 | Mud eel spicy sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510787149.3A CN105231425A (en) | 2015-11-16 | 2015-11-16 | Mud eel spicy sauce and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105231425A true CN105231425A (en) | 2016-01-13 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510787149.3A Pending CN105231425A (en) | 2015-11-16 | 2015-11-16 | Mud eel spicy sauce and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105231425A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213462A (en) * | 2016-08-02 | 2016-12-14 | 桐城市兴新食品有限公司 | A kind of Monopterus albus (Zuiew) Semen Pisi sativi beans and preparation method thereof |
| CN106307404A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Eel seasoning marinade and manufacture method thereof |
| CN106562386A (en) * | 2016-10-19 | 2017-04-19 | 成都鲜誉海洋科技有限公司 | A preparing method of spicy fish paste having different pungency degrees |
| CN109588610A (en) * | 2018-11-19 | 2019-04-09 | 辽宁科技大学 | It is a kind of element meat mix meal sauced Preparation Method |
| CN110115370A (en) * | 2019-05-10 | 2019-08-13 | 成都大学 | A kind of mushroom swamp eel meat pulp and preparation method thereof |
-
2015
- 2015-11-16 CN CN201510787149.3A patent/CN105231425A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213462A (en) * | 2016-08-02 | 2016-12-14 | 桐城市兴新食品有限公司 | A kind of Monopterus albus (Zuiew) Semen Pisi sativi beans and preparation method thereof |
| CN106307404A (en) * | 2016-08-18 | 2017-01-11 | 姜敏 | Eel seasoning marinade and manufacture method thereof |
| CN106562386A (en) * | 2016-10-19 | 2017-04-19 | 成都鲜誉海洋科技有限公司 | A preparing method of spicy fish paste having different pungency degrees |
| CN109588610A (en) * | 2018-11-19 | 2019-04-09 | 辽宁科技大学 | It is a kind of element meat mix meal sauced Preparation Method |
| CN109588610B (en) * | 2018-11-19 | 2022-03-04 | 辽宁科技大学 | Preparation method of vegetarian meat mixed rice sauce |
| CN110115370A (en) * | 2019-05-10 | 2019-08-13 | 成都大学 | A kind of mushroom swamp eel meat pulp and preparation method thereof |
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Application publication date: 20160113 |