CN105747177A - Dip used for eating dog meat and making method for dip - Google Patents
Dip used for eating dog meat and making method for dip Download PDFInfo
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- CN105747177A CN105747177A CN201610097396.5A CN201610097396A CN105747177A CN 105747177 A CN105747177 A CN 105747177A CN 201610097396 A CN201610097396 A CN 201610097396A CN 105747177 A CN105747177 A CN 105747177A
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- citri reticulatae
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Classifications
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- 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
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- Medicines Containing Plant Substances (AREA)
Abstract
The invention discloses a dip formula used for eating dog meat and a making method for the dip formula. The dip used for eating the dog meat is prepared from Fructus Sophorae, aloe, dry red pepper, Laoganma thick chilli sauce, peanut butter, white fermented bean curd, soybean, sunflower kernel, leek flower, lemon juice, black pepper powder, green Chinese onion, garlic, ginger, herba houttuyniae, caraway, stevia rebaudiana, sesame oil and specially made soup seasoning. The method is simple and easy to implement; the dip is a necessary dip for eating various kinds of cooked dog meat; the dip is capable of removing a foreign taste after the dog meat is eaten, and is also capable of keeping an original taste when various kinds of cooked dog meat are eaten; the dip enables the dog meat to be mellow and delicious, is capable of increasing appetite of an eater, is capable of exerting effects of nourishing yin and strengthening yang, maintaining beauty, clearing away heat and toxic materials, inducing diuresis to reduce edema, reducing blood pressure, reducing blood fat, clearing intestine heat, treating haemorrhoids and preventing constipation after long-term use, is a comparatively ideal dip, and is suitable for being popularized and applied.
Description
Technical field
The present invention relates to flavouring agent technical field, be specifically related to a kind of for dip eating Carnis Canitis and preparation method thereof.
Background technology
Carnis Canitis not only protein content is high, and protein quality is splendid, especially big with globulin, and enhancing body premunition and cell viability and organ dysfunction are had obvious effect.Edible Carnis Canitis can strengthen the physique of people, improves digestion power, blood circulation promoting, improves sexual function.Carnis Canitis can be additionally used in the weak disease of old people, as urinate drown endless, extreme cold of the limbs, lassitude etc..Winter often eats, and old people can be made to strengthen cold tolerance.The traditional Chinese medical science thinks that Carnis Canitis has effect of warming the kidney to activate YANG, strong strength, arteries and veins of enriching blood.In ancient books record Carnis Canitis can invigorating the spleen and replenishing QI, warming the kidney to activate YANG.Controlling spleen deficiency of kidney-QI, distension and fullness of the chest and abdomen, tympanites, edema, waist knee joint is weak, and algid malaria loses skin ulcer and do not restrain for a long time.Recording Carnis Canitis such as " not Lu " can " main peace five be hidden, and mends wound absolutely ".The Meng numerous record Carnis Canitis can " arteries and veins of enriching blood, thick the intestines and stomach, the real part of the body cavity below the umbilicus, housing the bladder, kidneys and bowels, replenishing essence marrow "." Japan hanako materia medica " records Carnis Canitis " can mend gastric qi, tonifying YANG, warm waist knee joint, qi-restoratives labor, physical strength profiting "." herbal classic is met former " records Carnis Canitis can " control lose the rare water of skin ulcer do not hold back "." medical center bun will " records Carnis Canitis can " tonifying the lung gas, reinforce the kidney gas, and strong battalion defends, strong waist knee joint ".
At present, Bulbus Allii, when edible Carnis Canitis or Carnis Canitis Shabu pot, is pounded mashed garlic as dip by known people, and this dip has two big drawbacks, one: it destroys the genuineness of Carnis Canitis, makes eater feel the peppery thorn mouth of Bulbus Allii, reduces appetite；Its two: make others be difficult to the disagreeable taste accepted with a kind of after edible, it is impossible to make eater and the person of getting close to satisfied.
Summary of the invention
The technical problem to be solved is in that to provide a kind of nutritious, the dip for eating Carnis Canitis that mouthfeel is good.
The technical problem to be solved realizes by the following technical solutions:
A kind of dip for eating Carnis Canitis, formulated by siccative and soup stock, wherein siccative is made up of the component of following weight: Fructus Sophorae 10g, Aloe 5g, Herba Houttuyniae 5g, chilli 15g, garlic clove 5-10g, old foster-mother chilli sauce 5-10g, peanut butter 5-10g, Semen Vignae Cylindricae fermented bean curd one fritter (about 10g), Semen Glycines 5g, sunflower core 5g, Zanthoxylum schinifolium 3-5g, Fructus Citri Limoniae juice 2-3g, Rhizoma Zingiberis Recens 2-5g, black pepper 2-5g, Herba Alii fistulosi 5g, Herba Coriandri 5g, Folium Stevlae Rebaudianae 5g, white sugar 5g, Pericarpium Citri Reticulatae 10g, Oleum sesami 5g；
Wherein soup stock is made up of the component of following weight: with the Os Canitis 1500g of meat, Fructus Sophorae 20g, Herba Lobeliae Chinensis 20g, Flos Chrysanthemi 20g, anistree 10g, 10 grams of Pericarpium Zanthoxyli, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 10g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 10, Rhizoma Zingiberis 20g, onion parts 20g, cooking wine 30g, white vinegar 20g；
The preparation method of above-mentioned siccative is as follows:
The Fructus Sophorae: fry to burnt odor with pot is dry, be processed into powder；
Aloe: make juice；
Herba Houttuyniae: chopping；
Chilli: take Capsicum frutescens Linn. or Guizhou qi xing paprika, burned crisp or fried brown and crisp with charcoal fire or fry to brown and crisp burnt odor with pot is dry and grinds, but can not be excessively old；
Semen Glycines: use small-sized Semen Glycines, fried crisp or fry crisp burnt odor with pot is dry, granulate or somewhat break into pieces；
Sunflower core: fry crisp burnt odor with pot is dry；
Zanthoxylum schinifolium: fragrant with the dry parching to brown of pot and be ground into powder；
Folium Stevlae Rebaudianae: be cut into unqualified；
Fructus Citri Limoniae juice: take lemon, extracting juice during use；
Rhizoma Zingiberis Recens, garlic clove, Herba Alii fistulosi: processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to garlic solvent, Herba Alii fistulosi is cut into filament or Flos Allii Fistulosi.
Herba Coriandri: chopping；
The shops such as Semen Vignae Cylindricae fermented bean curd, black pepper, old foster-mother's chilli sauce, peanut butter, white sugar, Oleum sesami are bought；
Above-mentioned orange meal processing method is as follows:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum every time, then vacuum pumping, so circulation 2-4 time so that Pericarpium Citri Reticulatae can reach to breathe the effect of massage in tumbling procedure, improves the activity of inner material；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；Mentioned component is added, it is possible to reduce the bitter taste of Pericarpium Citri Reticulatae so that it is mouthfeel is more preferably agreeable to the taste when tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal；Process of manufacture can fully extract the effective ingredient in Pericarpium Citri Reticulatae, makes the active substance of Pericarpium Citri Reticulatae maximize the retention, is easy to again human body overall absorption；
The soup stock manufacture method of soup stock is as follows:
Take the Os Canitis with meat, wash clean cuts bulk, enter the soup that floats in boiling water pot to dehematize taste, after pulling out, put in the stockpot added with certain amount of boiling water, material bag that addition cloth is wrapped (Fructus Sophorae, Herba Lobeliae Chinensis, Flos Chrysanthemi, spend anise, Fructus Lycii, Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis, Fructus Tsaoko, Flos Caryophylli, Cortex Cinnamomi, Herba thymi vulgaris, Pericarpium Citri Reticulatae), onion parts, Rhizoma Zingiberis, cooking wine, white vinegar little fire stewing 3-4 hour, it is eventually fabricated the soup of about 500-1000g；
Dip compound method:
According to dishes size, suitably put into Fructus Sophorae end, Aloe juice, Zanthoxylum schinifolium powder, bruised ginger, black pepper, white vinegar, Folium Stevlae Rebaudianae according to dip formula proportion, add the soup got away；Sequentially add make chilli, garlic solvent, old foster-mother's chilli sauce, peanut butter, Semen Glycines, Semen Vignae Cylindricae fermented bean curd, be finally sequentially added into Herba Houttuyniae, Herba Alii fistulosi silk or Flos Allii Fistulosi, Herba Coriandri, Fructus Citri Limoniae juice, orange meal, Oleum sesami, then sprinkle sunflower core.
The invention has the beneficial effects as follows: the technical scheme is that the health on the basis of lot of experiments and in conjunction with modern food processing pursues less salt with safety requirements and people, healthy, the dietary requirements of nutrition and product market circulation need, adopt scientific allocation, nutritious, it can remove the abnormal flavour after edible Carnis Canitis, maintain again the original flavor when edible various ripe Carnis Canitis, sweet-smelling is good to eat, increase the appetite of eater, life-time service can YIN nourishing and YANG strengthening, skin care, heat-clearing and toxic substances removing, inducing diuresis to remove edema, the anti-constipation effect of hemorrhoid controlled by reducing blood pressure and blood fat bowel relieving fire, it it is a kind of comparatively ideal dip, should popularization and application.
Detailed description of the invention
For the technological means making the present invention realize, creation characteristic, reach purpose and effect and be easy to understand, below in conjunction with specific embodiment, the present invention is expanded on further.
A kind of dip for eating Carnis Canitis, formulated by siccative and soup stock, wherein siccative is made up of the component of following weight: Fructus Sophorae 10g, Aloe 5g, Herba Houttuyniae 5g, chilli 15g, garlic clove 5-10g, old foster-mother chilli sauce 5-10g, peanut butter 5-10g, Semen Vignae Cylindricae fermented bean curd one fritter (about 10g), Semen Glycines 5g, sunflower core 5g, Zanthoxylum schinifolium 3-5g, Fructus Citri Limoniae juice 2-3g, Rhizoma Zingiberis Recens 2-5g, black pepper 2-5g, Herba Alii fistulosi 5g, Herba Coriandri 5g, Folium Stevlae Rebaudianae 5g, white sugar 5g, Pericarpium Citri Reticulatae 10g, Oleum sesami 5g；
Wherein soup stock is made up of the component of following weight: with the Os Canitis 1500g of meat, Fructus Sophorae 20g, Herba Lobeliae Chinensis 20g, Flos Chrysanthemi 20g, anistree 10g, 10 grams of Pericarpium Zanthoxyli, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 10g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 10, Rhizoma Zingiberis 20g, onion parts 20g, cooking wine 30g, white vinegar 20g；
The preparation method of above-mentioned siccative is as follows:
The Fructus Sophorae: fry to burnt odor with pot is dry, be processed into powder；
Aloe: make juice；
Herba Houttuyniae: chopping；
Chilli: take Capsicum frutescens Linn. or Guizhou qi xing paprika, burned crisp or fried brown and crisp with charcoal fire or fry to brown and crisp burnt odor with pot is dry and grinds, but can not be excessively old；
Semen Glycines: use small-sized Semen Glycines, fried crisp or fry crisp burnt odor with pot is dry, granulate or somewhat break into pieces；
Sunflower core: fry crisp burnt odor with pot is dry；
Zanthoxylum schinifolium: fragrant with the dry parching to brown of pot and be ground into powder；
Folium Stevlae Rebaudianae: be cut into unqualified；
Fructus Citri Limoniae juice: take lemon, extracting juice during use；
Rhizoma Zingiberis Recens, garlic clove, Herba Alii fistulosi: processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to garlic solvent, Herba Alii fistulosi is cut into filament or Flos Allii Fistulosi.
Herba Coriandri: chopping；
The shops such as Semen Vignae Cylindricae fermented bean curd, black pepper, old foster-mother's chilli sauce, peanut butter, white sugar, Oleum sesami are bought；
Orange meal makes:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum every time, then vacuum pumping, so circulation 2-4 time so that Pericarpium Citri Reticulatae can reach to breathe the effect of massage in tumbling procedure, improves the activity of inner material；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；Mentioned component is added, it is possible to reduce the bitter taste of Pericarpium Citri Reticulatae so that it is mouthfeel is more preferably agreeable to the taste when tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal；Process of manufacture can fully extract the effective ingredient in Pericarpium Citri Reticulatae, makes the active substance of Pericarpium Citri Reticulatae maximize the retention, is easy to again human body overall absorption；
The soup stock manufacture method of soup stock is as follows:
Take the Os Canitis with meat, wash clean cuts bulk, enter the soup that floats in boiling water pot to dehematize taste, after pulling out, put in the stockpot added with certain amount of boiling water, material bag that addition cloth is wrapped (Fructus Sophorae, Herba Lobeliae Chinensis, Flos Chrysanthemi, spend anise, Fructus Lycii, Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis, Fructus Tsaoko, Flos Caryophylli, Cortex Cinnamomi, Herba thymi vulgaris, Pericarpium Citri Reticulatae), onion parts, Rhizoma Zingiberis, cooking wine, white vinegar little fire stewing 3-4 hour, it is eventually fabricated the soup of about 500-1000g；
Dip compound method:
According to dishes size, suitably put into Fructus Sophorae end, Aloe juice, Zanthoxylum schinifolium powder, bruised ginger, black pepper, white vinegar, Folium Stevlae Rebaudianae according to dip formula proportion, add the soup got away；Sequentially add make chilli, garlic solvent, old foster-mother's chilli sauce, peanut butter, Semen Glycines, Semen Vignae Cylindricae fermented bean curd, be finally sequentially added into Herba Houttuyniae, Herba Alii fistulosi silk or Flos Allii Fistulosi, Herba Coriandri, Fructus Citri Limoniae juice, orange meal, Oleum sesami, then sprinkle sunflower core.
The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.Skilled person will appreciate that of the industry; the present invention is not restricted to the described embodiments; described in above-described embodiment and description is that principles of the invention is described; without departing from the spirit and scope of the present invention; the present invention also has various changes and modifications, and these changes and improvements both fall within the claimed scope of the invention.Claimed scope is defined by appending claims and equivalent thereof.
Claims (2)
1. the dip being used for eating Carnis Canitis, it is characterized in that, formulated by siccative and soup stock, wherein siccative is made up of the component of following weight: Fructus Sophorae 10g, Aloe 5g, Herba Houttuyniae 5g, chilli 15g, garlic clove 5-10g, old foster-mother chilli sauce 5-10g, peanut butter 5-10g, Semen Vignae Cylindricae fermented bean curd 10g, Semen Glycines 5g, sunflower core 5g, Zanthoxylum schinifolium 3-5g, Fructus Citri Limoniae juice 2-3g, Rhizoma Zingiberis Recens 2-5g, black pepper 2-5g, Herba Alii fistulosi 5g, Herba Coriandri 5g, Folium Stevlae Rebaudianae 5g, white sugar 5g, Pericarpium Citri Reticulatae 10g, Oleum sesami 5g；
Wherein soup stock is made up of the component of following weight: with the Os Canitis 1500g of meat, Fructus Sophorae 20g, Herba Lobeliae Chinensis 20g, Flos Chrysanthemi 20g, anistree 10g, 10 grams of Pericarpium Zanthoxyli, Fructus Lycii 10g, Herba Pelargonii Graveolentis 10g, Fructus Tsaoko 10g, Flos Caryophylli 10g, Cortex Cinnamomi 10g, Herba thymi vulgaris 10g, Pericarpium Citri Reticulatae 10, Rhizoma Zingiberis 20g, onion parts 20g, cooking wine 30g, white vinegar 20g.
2. the manufacture method of dip described in a claim 1, it is characterised in that:
The preparation method of above-mentioned siccative is as follows:
The Fructus Sophorae: fry to burnt odor with pot is dry, be processed into powder；
Aloe: make juice；
Herba Houttuyniae: chopping；
Chilli: take Capsicum frutescens Linn. or Guizhou qi xing paprika, burned crisp or fried brown and crisp with charcoal fire or fry to brown and crisp burnt odor with pot is dry and grinds, but can not be excessively old；
Semen Glycines: use small-sized Semen Glycines, fried crisp or fry crisp burnt odor with pot is dry, granulate or somewhat break into pieces；
Sunflower core: fry crisp burnt odor with pot is dry；
Zanthoxylum schinifolium: fragrant with the dry parching to brown of pot and be ground into powder；
Folium Stevlae Rebaudianae: be cut into unqualified；
Fructus Citri Limoniae juice: take lemon, extracting juice during use；
Rhizoma Zingiberis Recens, garlic clove, Herba Alii fistulosi: processed with Rhizoma Zingiberis Recens is made bruised ginger, garlic clove is fabricated to garlic solvent, Herba Alii fistulosi is cut into filament or Flos Allii Fistulosi.
Herba Coriandri: chopping；
The shops such as Semen Vignae Cylindricae fermented bean curd, black pepper, old foster-mother's chilli sauce, peanut butter, white sugar, Oleum sesami are bought；
Orange meal:
(1) after fresh Pericarpium Citri Reticulatae sorting, foreign material are removed, put in pure water and be carried out, maintain water temperature at 35-45 DEG C, first soak 35-40 minute, then pull out after cleaning up and drain surface moisture and put into temperature and be 6-8 DEG C, humidity be 78-82% fresh-keeping warehouse at least preserve more than 4 hours；
(2) Pericarpium Citri Reticulatae in step (1) fresh-keeping warehouse is taken out, send into tumbler and carry out tumbling process, during tumbling every 5-8 minute evacuation once, exhaust tumbling 5-10 minute after vacuum, then vacuum pumping, so circulation 2-4 time every time；
Corn peptide 5g, curcumin 5g, Chinese liquor 20ml, soybean lecithin 20g, Rhizoma Atractylodis polysaccharide 5g, papain 2g, white sugar 30g, purple sweet potato cyanidin 5g, corn starch 10g and Sal 5g is added by every 500g Pericarpium Citri Reticulatae while tumbling；
(3) Pericarpium Citri Reticulatae after tumbling is sent into grinder, continuously grinding 2 hours, cross 200 mesh sieves, it is then fed in reactor, injects steam while stirring, make the steam temperature in reactor reach 110 DEG C-130 DEG C, it is sufficiently stirred for, makes orange meal be heated evenly, heated and stirred 5-8 minute；
(4) the Pericarpium Citri Reticulatae powder after heating is taken out, it is cooled to room temperature, putting in rustless steel container, warm water is diluted, and the addition of warm water is 3-5 times of Pericarpium Citri Reticulatae powder, continuous stirring about 15 minutes, pumping into Centrafugal spray drying tower again, adopt Centrafugal spray drying tower to carry out spray drying, drying tower inlet temperature is 150 DEG C, leaving air temp is 120 DEG C, collects dried object and is orange meal；
The manufacture method of soup stock is as follows:
Take the Os Canitis with meat, wash clean cuts bulk, enter the soup that floats in boiling water pot to dehematize taste, after pulling out, put in the stockpot added with certain amount of boiling water, the Fructus Sophorae, Herba Lobeliae Chinensis, Flos Chrysanthemi that addition cloth is wrapped, spend anise, Fructus Lycii, Pericarpium Zanthoxyli, Herba Pelargonii Graveolentis, Fructus Tsaoko, Flos Caryophylli, Cortex Cinnamomi, Herba thymi vulgaris and Pericarpium Citri Reticulatae, place into onion parts, Rhizoma Zingiberis, cooking wine and white vinegar, little fire stewing 3-4 hour, is eventually fabricated the soup of 500-1000g；
Dip is prepared:
According to dishes size, suitably put into Fructus Sophorae end, Aloe juice, Zanthoxylum schinifolium powder, bruised ginger, black pepper, white vinegar, Folium Stevlae Rebaudianae according to dip formula proportion, add the soup got away；Sequentially add make chilli, garlic solvent, old foster-mother's chilli sauce, peanut butter, Semen Glycines, Semen Vignae Cylindricae fermented bean curd, be finally sequentially added into Herba Houttuyniae, Herba Alii fistulosi silk or Flos Allii Fistulosi, Herba Coriandri, Fructus Citri Limoniae juice, orange meal, Oleum sesami, then sprinkle sunflower core.
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| CN201610097396.5A CN105747177A (en) | 2016-02-22 | 2016-02-22 | Dip used for eating dog meat and making method for dip |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722640A (en) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of lobster shell nutrition soup-stock |
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| CN103416794A (en) * | 2013-07-27 | 2013-12-04 | 安徽省阜阳市前沿食品有限公司 | Blood glucose reducing and health-keeping delicious clear bone soup and preparation method thereof |
| CN103461934A (en) * | 2013-09-06 | 2013-12-25 | 朱军 | Preparation method of seasoning condiment sauce |
| CN104799257A (en) * | 2015-04-25 | 2015-07-29 | 青岛克立克信息技术有限公司 | Bone hotpot dip |
| CN104839580A (en) * | 2015-04-20 | 2015-08-19 | 王永帮 | Lettuce micro-powder preparation technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103416794A (en) * | 2013-07-27 | 2013-12-04 | 安徽省阜阳市前沿食品有限公司 | Blood glucose reducing and health-keeping delicious clear bone soup and preparation method thereof |
| CN103461934A (en) * | 2013-09-06 | 2013-12-25 | 朱军 | Preparation method of seasoning condiment sauce |
| CN104839580A (en) * | 2015-04-20 | 2015-08-19 | 王永帮 | Lettuce micro-powder preparation technology |
| CN104799257A (en) * | 2015-04-25 | 2015-07-29 | 青岛克立克信息技术有限公司 | Bone hotpot dip |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN106722640A (en) * | 2016-11-29 | 2017-05-31 | 安徽富煌三珍食品集团有限公司 | A kind of preparation method of lobster shell nutrition soup-stock |
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Application publication date: 20160713 |