CN105747119A - Rabbit dices with pickled chilies and production method of rabbit dices with pickled chilies - Google Patents
Rabbit dices with pickled chilies and production method of rabbit dices with pickled chilies Download PDFInfo
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- CN105747119A CN105747119A CN201610181844.XA CN201610181844A CN105747119A CN 105747119 A CN105747119 A CN 105747119A CN 201610181844 A CN201610181844 A CN 201610181844A CN 105747119 A CN105747119 A CN 105747119A
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- 241000283973 Oryctolagus cuniculus Species 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 title abstract 7
- 235000015579 Alternanthera sessilis Nutrition 0.000 claims abstract description 25
- 240000002930 Alternanthera sessilis Species 0.000 claims abstract description 23
- 238000010411 cooking Methods 0.000 claims abstract description 23
- 239000003549 soybean oil Substances 0.000 claims abstract description 23
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 23
- 235000014101 wine Nutrition 0.000 claims abstract description 23
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 18
- 229930006000 Sucrose Natural products 0.000 claims abstract description 18
- 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 18
- 239000008159 sesame oil Substances 0.000 claims abstract description 18
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 18
- 235000021419 vinegar Nutrition 0.000 claims abstract description 18
- 239000000052 vinegar Substances 0.000 claims abstract description 18
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 6
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 6
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 6
- 239000000047 product Substances 0.000 claims description 57
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 31
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 31
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 18
- 241000207961 Sesamum Species 0.000 claims description 17
- 235000013330 chicken meat Nutrition 0.000 claims description 12
- 235000013555 soy sauce Nutrition 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 239000000796 flavoring agent Substances 0.000 claims description 6
- 235000019634 flavors Nutrition 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 5
- 241000722363 Piper Species 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 239000000463 material Substances 0.000 claims 1
- 239000000654 additive Substances 0.000 abstract description 5
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 244000000231 Sesamum indicum Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 16
- 238000002360 preparation method Methods 0.000 description 9
- 235000013372 meat Nutrition 0.000 description 7
- 238000012360 testing method Methods 0.000 description 4
- 230000000996 additive effect Effects 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000008935 nutritious Nutrition 0.000 description 3
- 240000008025 Alternanthera ficoidea Species 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000007536 Thrombosis Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001841 cholesterols Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 238000000151 deposition Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 229910052736 halogen Inorganic materials 0.000 description 1
- 150000002367 halogens Chemical class 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- FGIUAXJPYTZDNR-UHFFFAOYSA-N potassium nitrate Chemical compound [K+].[O-][N+]([O-])=O FGIUAXJPYTZDNR-UHFFFAOYSA-N 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 230000002792 vascular 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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses rabbit dices with pickled chilies and a production method of the rabbit dices with pickled chilies. The rabbit dices with pickled chilies are prepared from raw materials in parts by weight as follows: 400-600 parts of rabbit meat, 40-60 parts of the pickled chilies, 1-20 parts of salt, 1-4 parts of monosodium glutamate, 1-10 parts of chicken essence, 1-10 parts of white sugar, 1-10 parts of pepper, 150-200 parts of soybean oil, 20-50 parts of cooking wine, 10-30 parts of sesame, 1-6 parts of vinegar, 1-4 parts of soybean sauce and 5-15 parts of sesame oil. According to the method, no additives are added, and the prepared rabbit dices with pickled chilies are good in color, rich in nutrition, sour and spicy in taste and good in freshness, fragrance and taste.
Description
Technical field
The present invention relates to a kind of bubble green pepper rabbit fourth and preparation method thereof, particularly a kind of without any interpolation
Bubble green pepper rabbit fourth agent, in good taste and preparation method thereof.
Background technology
Rabbit meat flavour is sweet, cool in nature, enters liver, spleen, large intestine channel, has tonifying middle-Jiao and Qi, cool blood solution
Poison, relieve heat and thirst etc. acts on.Rabbit meat belongs to high protein, low fat, the meat of few cholesterol
Class, rabbit meat content is up to 70% containing protein, higher than general meat, but fat and courage are solid
Alcohol content, but less than all of meat, often eats and can protect vascular wall, stop thrombosis,
At hypertension, coronary heart disease, beneficial for diabetics, and build up health, vigorous and graceful muscle.
At present, rabbit meat, in the production process being processed into cooked meat food, mainly has steaming, boils, smoked,
Roasting, the multiple method such as halogen, it is common that just rabbit meat makes meat cubelets, meat foam, meat pulp etc., system
As time be increase manufactured goods attractive in appearance and mouthfeel, during making, often add substantial amounts of interpolation
Agent, as added the quality that nitre ensures, adds Sodium Benzoate or sorbic acid carries out anticorrosion,
Or other additive, the addition of these additives, it is unfavorable to be eaten for a long time human body.Additionally,
When existing rabbit meat manufactured goods make, the dispensing of employing is only containing salt, Chinese prickly ash, oil etc., and food
Salt content is the highest, and the rabbit meat manufactured goods quality so made is unstable, and salt content is high, and mouth
Feel single.
Summary of the invention
The purpose of the present invention, is to provide a kind of bubble green pepper rabbit fourth and preparation method thereof.Side of the present invention
Method is without any additive, and the bubble green pepper rabbit fourth color and luster made is good, nutritious, mouthfeel acid
Peppery, fresh, fragrant, taste is all good.
The present invention is achieved in that a kind of bubble green pepper rabbit fourth, and it is with following weight proportion
Raw material is made, rabbit meat 400-600 part, bubble green pepper 40-60 part, salt 1-20 part, monosodium glutamate 1-4
Part, chickens' extract 1-10 part, white sugar 1-10 part, Chinese prickly ash 1-10 part, soybean oil 150-200
Part, cooking wine 20-50 part, sesame 10-30 part, vinegar 1-6 part, soy sauce 1-4 part and sesame oil
5-15 part.
Aforesaid bubble green pepper rabbit fourth, it is to make with the raw material of following weight proportion, rabbit meat
450-550 part, bubble green pepper 45-55 part, salt 5-11 part, monosodium glutamate 1-3 part, chickens' extract 3-7 part,
White sugar 3-7 part, Chinese prickly ash 3-7 part, soybean oil 170-180 part, cooking wine 30-40 part, sesame
Fiber crops 15-25 part, vinegar 2-4 part, soy sauce 1-3 part and sesame oil 8-12 part.
Aforesaid bubble green pepper rabbit fourth, it is to make with the raw material of following weight proportion, rabbit meat 500
Part, bubble green pepper 50 parts, salt 8 parts, monosodium glutamate 2 parts, chickens' extract 5 parts, white sugar 5 parts, Chinese prickly ash 5
Part, soybean oil 175 parts, cooking wine 35 parts, sesame 20 parts, vinegar 3 parts, 2 parts of soy sauce and
Sesame oil 10 parts.
A kind of preparation method steeping green pepper rabbit fourth, comprises the following steps:
A, take rabbit meat, be cut into block, clean, obtain A product；
B, in A product, put into the cooking wine of formula ratio 70%, mixing, place 5-15min,
B product, standby；
C, in pot, pour soybean oil into, be heated to 180-200 DEG C, B product are put in pot,
Exploding to becoming golden yellow, pull out, obtain C product, soybean oil is stayed in pot, standby；
D, in pot add bubble green pepper, stir-frying, until frying out pickled pepper flavor, obtaining D product；
E, C product are put in pot D product, stir-fry together, be simultaneously introduced salt, vinegar, white sugar,
Chinese prickly ash and remaining cooking wine, continue the 5-10min that stir-fries, and obtains E product；
F, adding sesame and sesame oil to E kind, stir-fry 1-5min, off the pot, obtains F product；
After g, F product cool, packaging, to obtain final product.
Applicant carries out substantial amounts of research to the preparation method of rabbit fourth, it has been found that with rabbit
Meat, bubble green pepper, salt, monosodium glutamate, chickens' extract, white sugar, Chinese prickly ash, soybean oil, cooking wine, sesame,
Vinegar, soy sauce and sesame oil are raw material, and control each raw material weight ratio and be: rabbit meat: bubble green pepper: salt:
Monosodium glutamate: chickens' extract: white sugar: Chinese prickly ash: soybean oil: cooking wine: sesame: vinegar: soy sauce: sesame oil
=400-600:40-60:1-20:1-4:1-10:1-10:1-10:150-200:20-50:
During 10-30:1-6:1-4:5-15, the rabbit fourth color and luster made is good, nutritious, mouthfeel
Vinegar-pepper, fresh, fragrant, taste is all good.And when rabbit meat: bubble green pepper: salt: monosodium glutamate: chickens' extract: white sugar:
Chinese prickly ash: soybean oil: cooking wine: sesame: vinegar: soy sauce: sesame oil=500:50:8:2:5:
During 5:5:175:35:20:3:2:10, best results.Additionally, application also finds,
Raw material of the present invention, raw material proportioning is used to coordinate manufacture craft of the present invention again, when so making,
Even if without any preservative, the shelf-life is the most long.The dried orange peel rabbit fourth vacuum packet made
During dress, can store under normal temperature and never degenerate for about 2 years, during antivacuum packaging, it is possible to store 8
About individual month, store the time long.And existing rabbit fourth not adding preservative agent, during vacuum packaging, often
It is only capable of depositing about 8 months under temperature, can deposit about 1 month during antivacuum packaging.
The following is the part Experiment that applicant is done:
The sensory evaluation of the fragrant peppery rabbit fourth of the present invention
1, project is tasted:
Applicant takes following trial test project respectively and tests:
Rabbit fourth 1: commercially available；
Rabbit fourth 2: make by embodiment 1.
2, standards of grading:
Take rabbit fourth 1 and rabbit fourth 1 as test sample, carry out mouthfeel evaluation experimental, select 50
Test sample is tasted by people respectively, uses blank scoring mechanism, respectively from mouthfeel, look
Pool, preference degree are evaluated product and give a mark, each full marks 10 points, and mark height is the most effective,
And whether to liking product degree to carry out overall assessment, experimental result is shown in Table 1.
Table 1 sensory evaluation
Note: mark is the highest, shows that mouthfeel is the best, and fishy smell is the lightest.
It is from above experimental result, excellent in the rabbit fourth organoleptic quality that the inventive method is made,
Overall merit is above on market the rabbit fourth sold, from the above results, the inventive method
The rabbit fourth quality each side made is preferable.
Compared with the prior art, the inventive method is without any additive, the bubble green pepper made
Rabbit fourth color and luster is good, and nutritious, mouthfeel is vinegar-pepper, fresh, fragrant, taste is all good, and long shelf-life.
Detailed description of the invention
Embodiment 1.
Raw material: rabbit meat 500g, bubble green pepper 50g, salt 8g, monosodium glutamate 2g, chickens' extract 5g, white sugar 5g,
Chinese prickly ash 5g, soybean oil 175g, cooking wine 35g, sesame 20g, vinegar 3g, soy sauce 2g and sesame oil
10g。
Preparation method:
A, take rabbit meat, be cut into block, clean, obtain A product；
B, in A product, put into the cooking wine of formula ratio 70%, mixing, place 10min, obtain B
Product, standby；
C, in pot, pour soybean oil into, be heated to 180-200 DEG C, B product are put into
In Guo, exploding to becoming golden yellow, pull out, obtain C product, soybean oil is stayed in pot, standby
With；
D, in pot add bubble green pepper, stir-frying, until frying out pickled pepper flavor, obtaining D product；
E, C product are put in pot D product, stir-fry together, be simultaneously introduced salt, vinegar,
White sugar, Chinese prickly ash and remaining cooking wine, continue the 8min that stir-fries, and obtains E product；
F, adding sesame and sesame oil to E kind, stir-fry 3min, off the pot, obtains F product；
After g, F product cool, packaging, to obtain final product.
Embodiment 2:
Raw material: rabbit meat 550g, bubble green pepper 55g, salt 11g, monosodium glutamate 3g, chickens' extract 7g, white sugar
7g, Chinese prickly ash 7g, soybean oil 180g, cooking wine 40g, sesame 25g, vinegar 4g, soy sauce 3g and
Sesame oil 12g.
Preparation method:
A, take rabbit meat, be cut into block, clean, obtain A product；
B, in A product, put into the cooking wine of formula ratio 70%, mixing, place 15min, obtain B
Product, standby；
C, in pot, pour soybean oil into, be heated to 180-200 DEG C, B product are put into
In Guo, exploding to becoming golden yellow, pull out, obtain C product, soybean oil is stayed in pot, standby
With；
D, in pot add bubble green pepper, stir-frying, until frying out pickled pepper flavor, obtaining D product；
E, C product are put in pot D product, stir-fry together, be simultaneously introduced salt, vinegar,
White sugar, Chinese prickly ash and remaining cooking wine, continue the 10min that stir-fries, and obtains E product；
F, adding sesame and sesame oil to E kind, stir-fry 5min, off the pot, obtains F product；
After g, F product cool, packaging, to obtain final product.
Embodiment 3:
Raw material: rabbit meat 450g, bubble green pepper 45g, salt 5g, monosodium glutamate 1g, chickens' extract 3g, white sugar 3g,
Chinese prickly ash 3g, soybean oil 170g, cooking wine 30g, sesame 15g, vinegar 2g, soy sauce 1g and sesame oil
8g。
Preparation method:
A, take rabbit meat, be cut into block, clean, obtain A product；
B, in A product, put into the cooking wine of formula ratio 70%, mixing, place 5min, obtain B product,
Standby；
C, in pot, pour soybean oil into, be heated to 180-200 DEG C, B product are put into
In Guo, exploding to becoming golden yellow, pull out, obtain C product, soybean oil is stayed in pot, standby
With；
D, in pot add bubble green pepper, stir-frying, until frying out pickled pepper flavor, obtaining D product；
E, C product are put in pot D product, stir-fry together, be simultaneously introduced salt, vinegar,
White sugar, Chinese prickly ash and remaining cooking wine, continue the 5min that stir-fries, and obtains E product；
F, adding sesame and sesame oil to E kind, stir-fry 1min, off the pot, obtains F product；
After g, F product cool, packaging, to obtain final product.
Claims (4)
1. a bubble green pepper rabbit fourth, it is characterised in that: it is former with following weight proportion
Material is made, rabbit meat 400-600 part, bubble green pepper 40-60 part, salt 1-20 part, monosodium glutamate 1-4
Part, chickens' extract 1-10 part, white sugar 1-10 part, Chinese prickly ash 1-10 part, soybean oil 150-200
Part, cooking wine 20-50 part, sesame 10-30 part, vinegar 1-6 part, soy sauce 1-4 part
With sesame oil 5-15 part.
2. bubble green pepper rabbit fourth as claimed in claim 1, it is characterised in that: it is
Make with the raw material of following weight proportion, rabbit meat 450-550 part, bubble green pepper 45-55
Part, salt 5-11 part, monosodium glutamate 1-3 part, chickens' extract 3-7 part, white sugar 3-7 part,
Chinese prickly ash 3-7 part, soybean oil 170-180 part, cooking wine 30-40 part, sesame 15-25
Part, vinegar 2-4 part, soy sauce 1-3 part and sesame oil 8-12 part.
3. bubble green pepper rabbit fourth as claimed in claim 2, it is characterised in that: it is
Make with the raw material of following weight proportion, rabbit meat 500 parts, bubble green pepper 50 parts, salt
8 parts, monosodium glutamate 2 parts, chickens' extract 5 parts, white sugar 5 parts, 5 parts of Chinese prickly ash, soybean oil
175 parts, cooking wine 35 parts, sesame 20 parts, vinegar 3 parts, 2 parts of soy sauce and sesame oil
10 parts.
4. the system of the bubble green pepper rabbit fourth as according to any one of claim 1-3
Make method, it is characterised in that: comprise the following steps:
A, take rabbit meat, be cut into block, clean, obtain A product；
B, in A product, put into the cooking wine of formula ratio 70%, mixing, place
5-15min, obtains B product, standby；
C, in pot, pour soybean oil into, be heated to 180-200 DEG C, B product are put
Entering in pot, explode to becoming golden yellow, pull out, obtain C product, soybean oil is stayed in pot,
Standby；
D, in pot add bubble green pepper, stir-frying, until frying out pickled pepper flavor, obtaining D product；
E, C product are put in pot D product, stir-fry together, be simultaneously introduced salt, vinegar,
White sugar, Chinese prickly ash and remaining cooking wine, continue the 5-10min that stir-fries, and obtains E product；
F, adding sesame and sesame oil to E kind, stir-fry 1-5min, off the pot,
F product；
After g, F product cool, packaging, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610181844.XA CN105747119A (en) | 2016-03-28 | 2016-03-28 | Rabbit dices with pickled chilies and production method of rabbit dices with pickled chilies |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610181844.XA CN105747119A (en) | 2016-03-28 | 2016-03-28 | Rabbit dices with pickled chilies and production method of rabbit dices with pickled chilies |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105747119A true CN105747119A (en) | 2016-07-13 |
Family
ID=56345790
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610181844.XA Pending CN105747119A (en) | 2016-03-28 | 2016-03-28 | Rabbit dices with pickled chilies and production method of rabbit dices with pickled chilies |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105747119A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283367A (en) * | 2011-07-22 | 2011-12-21 | 李朝云 | Seasoning for rabbit with pickled pepper |
-
2016
- 2016-03-28 CN CN201610181844.XA patent/CN105747119A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102283367A (en) * | 2011-07-22 | 2011-12-21 | 李朝云 | Seasoning for rabbit with pickled pepper |
Non-Patent Citations (3)
| Title |
|---|
| 成都典尚文化编著: "《味道川菜.卤拌泡》", 31 January 2015, 成都时代出版社 * |
| 肖桂林: "《大众菜谱 美味猪牛羊肉600款》", 31 January 2004, 原子能出版社 * |
| 赵怀信: "《中国兔肉菜谱》", 31 March 2006, 湖南科学技术出版社 * |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160713 |
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| RJ01 | Rejection of invention patent application after publication |