CN105795446A - Sauce material to be mixed with noodles and preparation method thereof - Google Patents
Sauce material to be mixed with noodles and preparation method thereof Download PDFInfo
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- CN105795446A CN105795446A CN201610153683.3A CN201610153683A CN105795446A CN 105795446 A CN105795446 A CN 105795446A CN 201610153683 A CN201610153683 A CN 201610153683A CN 105795446 A CN105795446 A CN 105795446A
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- pot
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- 239000000463 material Substances 0.000 title claims abstract description 23
- 235000015067 sauces Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000012149 noodles Nutrition 0.000 title claims abstract description 14
- 235000020637 scallop Nutrition 0.000 claims abstract description 18
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 229930006000 Sucrose Natural products 0.000 claims abstract 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 abstract description 9
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 241000143060 Americamysis bahia Species 0.000 claims abstract 3
- 239000008187 granular material Substances 0.000 claims description 24
- 239000000843 powder Substances 0.000 claims description 18
- 241000237509 Patinopecten sp. Species 0.000 claims description 17
- 235000013372 meat Nutrition 0.000 claims description 15
- 235000019197 fats Nutrition 0.000 claims description 13
- 241000207961 Sesamum Species 0.000 claims description 11
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 11
- 235000014121 butter Nutrition 0.000 claims description 11
- 235000013555 soy sauce Nutrition 0.000 claims description 11
- 235000014102 seafood Nutrition 0.000 claims description 8
- 239000003814 drug Substances 0.000 claims description 7
- 229940079593 drug Drugs 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 7
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 abstract description 4
- 239000011575 calcium Substances 0.000 abstract description 4
- 229910052791 calcium Inorganic materials 0.000 abstract description 4
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 abstract 1
- 235000017491 Bambusa tulda Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000004670 Glycyrrhiza echinata Species 0.000 abstract 1
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 abstract 1
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 abstract 1
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 abstract 1
- 241000237503 Pectinidae Species 0.000 abstract 1
- 244000082204 Phyllostachys viridis Species 0.000 abstract 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 abstract 1
- 239000011425 bamboo Substances 0.000 abstract 1
- 235000020776 essential amino acid Nutrition 0.000 abstract 1
- 239000003797 essential amino acid Substances 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 229940010454 licorice Drugs 0.000 abstract 1
- 230000001225 therapeutic effect Effects 0.000 abstract 1
- 239000003053 toxin Substances 0.000 abstract 1
- 231100000765 toxin Toxicity 0.000 abstract 1
- 108700012359 toxins Proteins 0.000 abstract 1
- 241000238557 Decapoda Species 0.000 description 13
- 239000003925 fat Substances 0.000 description 10
- 235000013339 cereals Nutrition 0.000 description 8
- 235000005911 diet Nutrition 0.000 description 4
- 231100000614 poison Toxicity 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000003440 toxic substance Substances 0.000 description 4
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000000378 dietary effect Effects 0.000 description 3
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- 230000035764 nutrition Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 238000002560 therapeutic procedure Methods 0.000 description 3
- DHMQDGOQFOQNFH-UHFFFAOYSA-N Glycine Chemical compound NCC(O)=O DHMQDGOQFOQNFH-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 244000135727 Abrus pulchellus subsp cantoniensis Species 0.000 description 1
- 241000251468 Actinopterygii Species 0.000 description 1
- 206010007882 Cellulitis Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000238562 Farfantepenaeus aztecus Species 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 239000004471 Glycine Substances 0.000 description 1
- 241000251511 Holothuroidea Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- QNAYBMKLOCPYGJ-REOHCLBHSA-N L-alanine Chemical compound C[C@H](N)C(O)=O QNAYBMKLOCPYGJ-REOHCLBHSA-N 0.000 description 1
- WHUUTDBJXJRKMK-VKHMYHEASA-N L-glutamic acid Chemical compound OC(=O)[C@@H](N)CCC(O)=O WHUUTDBJXJRKMK-VKHMYHEASA-N 0.000 description 1
- 241000530454 Litopenaeus schmitti Species 0.000 description 1
- 241000058338 Macrobrachium nipponense Species 0.000 description 1
- 208000007117 Oral Ulcer Diseases 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 235000004279 alanine Nutrition 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000994 depressogenic effect Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 238000001704 evaporation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000019264 food flavour enhancer Nutrition 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 208000004396 mastitis Diseases 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 150000007523 nucleic acids Chemical class 0.000 description 1
- 102000039446 nucleic acids Human genes 0.000 description 1
- 108020004707 nucleic acids Proteins 0.000 description 1
- 235000014593 oils and fats Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 210000001779 taste bud Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000007704 transition Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- Fodder In General (AREA)
- Medicines Containing Plant Substances (AREA)
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
The present invention relates to a sauce material to be mixed with noodles and a preparation method thereof. The sauce material consists of the following ingredients in weight: 200-250 g of hams, 100-150 g of dried scallops, 150-200 g of dried shrimps, 300-350 g of garlics, 10-20 g of chilies, 5-10 g of licorice, 35-40 g of herba abri, 15-20 g of bamboo leaves, 25-35 g of white sugar, 350-450 g of pig fat and 40-50 g of edible oil. The sauce material can be used for being mixed with rice and noodles or matched with steamed buns, and other staple foods to eat, is easy to manufacture, rich in human body essential amino acids, calcium and other nutrients, and is matched with Chinese herbal medicines which can clear heat and remove toxins to reach the therapeutic purposes.
Description
Technical field
The present invention relates to field of food, be specially a kind of noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof.
Background technology
The rhythm of life of modern metropolitan cities is increasingly faster, in order to make household lived more preferable, a lot of youngsters are fought in other places, have lacked household and have looked after daily life diet at one's side, have caused quality of life degradation.Convenient for figure, they choose shop and have dinner, or select some to mix meal, noodles served with soy sauce, sesame butter, etc. beans mixing staple food eats.It is not fee from the substantial amounts of edible additive of absorption thus, and lacks nutrition, cause health body constitution not to be guaranteed, if being in southern area, the most easily getting angry and the discomfort such as oral ulcer, dry mouth and tougue occurs.
Summary of the invention
It is an object of the invention to solve the problems referred to above, propose a kind of noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof, make broad masses can taste delicious food, nutritious and be difficult to the flavoring agent got angry.
A kind of noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof, calculates by weight, including following component: Petaso 200-250g, dry scallop 100-150g, dried shrimps 150-200g, Bulbus Allii 300-350g；Fructus Capsici 10-20g, Radix Glycyrrhizae 5-10g, Herba Abri 35-40g, Folium Bambusae 15-20g, white sugar 25-35g, fat meat 350-450g and edible oil 40-50g；
Its preparation method, sequentially includes the following steps:
A, described dry scallop, dried shrimps and Fructus Capsici mixed and smashes, crossing 30-40 mesh sieve and take off material, make seafood powder；Described Bulbus Allii and Petaso are shredded the granule into diameter 0.5-0.8mm respectively, makes garlic granules and Petaso granule；The granule that the chopping of described fat meat is diameter 2-3mm, make show condition grain；Smash after described Radix Glycyrrhizae, Herba Abri and Folium Bambusae are mixed, cross 100 mesh sieves and take off material, make medicinal powder；
B, described edible oil is poured in pot, it is heated to 100-150 DEG C, put into described show condition grain stir-frying fuel-displaced；
Continuously add described garlic granules, Petaso granule and seafood powder in C, pot, use 150-180 DEG C carry out stir-frying 5-10 minute；
Continuously add medicinal powder in D, pot, after using temperature stir-frying 2-3 minute of 120-150, add white sugar and Sal can take the dish out of the pot.
Preferably, described fat meat is pig show condition.
Preferably, described Radix Glycyrrhizae, Herba Abri and Folium Bambusae are the Chinese crude drug through drying and processing.
The sauce of the present invention, may be used for mixing the staple foods such as meal, noodles served with soy sauce, sesame butter, etc. or collocation steamed bread and eats, and convenient makes, and rich in nutrient substance such as the aminoacid of needed by human body, calcium, and coordinate the Chinese herbal medicine of heat-clearing and toxic substances removing, reach the purpose of dietetic therapy.
Detailed description of the invention
The detailed description of the invention of the present invention given below, is used for being described in further detail the composition of the present invention.
Embodiment one:
Noodles served with soy sauce, sesame butter, etc. sauce of the present embodiment and preparation method thereof, calculates by weight, including following component: Petaso 200g, dry scallop 100g, dried shrimps 150g, Bulbus Allii 300g；Fructus Capsici 10g, Radix Glycyrrhizae 5g, Herba Abri 35g, Folium Bambusae 15g, white sugar 25g, fat meat 350g and edible oil 40g；Preferably, described Radix Glycyrrhizae, Herba Abri and Folium Bambusae are the Chinese crude drug through drying and processing.Use the Chinese crude drug of drying and processing, so that the property of medicine of material is beamed back more preferably.
Its preparation method, sequentially includes the following steps:
A, described dry scallop, dried shrimps and Fructus Capsici mixed and smashes, crossing 30-40 mesh sieve and take off material, make seafood powder；Described Bulbus Allii and Petaso are shredded the granule into diameter 0.5mm respectively, makes garlic granules and Petaso granule；The granule that the chopping of described fat meat is diameter 2mm, make show condition grain；Smash after described Radix Glycyrrhizae, Herba Abri and Folium Bambusae are mixed, cross 100 mesh sieves and take off material, make medicinal powder；Adding Fructus Capsici, so that sauce taste is abundanter, and pungent can stimulate taste bud so that is more prone to go with rice.
B, described edible oil is poured in pot, it is heated to 100 DEG C, put into described show condition grain stir-frying fuel-displaced；Fat meat has abundant animal oil, after the material object using it to cook out is more delicious, and show condition grain is fuel-displaced, can reduce, so the unsuitable Qie get Tai of show condition grain is thin；Preferably, described fat meat is pig show condition, and pig show condition is relatively easy to obtain, cheap.
Continuously add described garlic granules, Petaso granule and seafood powder in C, pot, use 150 DEG C carry out stir-frying 5-10 minute；By the stir-frying that temperature is the highest, on the one hand make material become burnt odor delicious food, on the other hand allow the moisture of material internal evaporate so that the time that material stores is longer.
Continuously adding medicinal powder in D, pot, after using the temperature stir-frying 2 minutes of 120, adding white sugar can take the dish out of the pot.Owing to above-mentioned material have passed through fried, stir-frying, can easily get angry after eating, with the addition of medicinal powder and mix so that be difficult to get angry after sauce is edible, reached the purpose of dietetic therapy.Owing to Petaso and dry scallop all have certain salinity, so the sauce of the present embodiment is without additionally adding Sal, it is to avoid take in salinity and too much cause the burden increasing the weight of various body organs.
During the stir-frying of step C and D, temperature is difficult to too high, because material is through grinding, too high temperature easily makes the moisture transition of material internal form carbonization (being commonly called as being charred) after evaporating, and so can have undesirable effect human body.Owing to medicinal powder has certain bitter taste, sauce adds a small amount of sugar and is in harmonious proportion so that be more delicious.
After sauce completes, having more oils and fats, its holding time can be made more long, antibacterial is difficult to grow.
The dry scallop i.e. dry products of scallop.Ancients say: " eat latter three days, still feel that chicken shrimp is dull.The deliciousness of dry scallop seen from " is extraordinary.It is air-dried by the closed shell flesh of scallop and makes, and the nutritive value of dry scallop is the highest, and it contains the nutrition of multiple needed by human.First dry scallop contains the most rich and varied aminoacid, and such as glycine, alanine and glutamic acid, it also contains abundant nucleic acid, such as hypoxanthylic acid simultaneously；Amino acid whose side-product, such as Calculus Bovis phosphoric acid；Various mineral, such as calcium and zinc.Deserve to be called the high-quality food materials that can match in excellence or beauty with fricassee abalone and sea cucumber.
Dried shrimps are also referred to as dried shrimps or peeled shrimp, add after saline is scalded for marine products white shrimp, red shrimp, Macrobrachium nipponensis(de Haan) and dry, include in bag, swat and rub, and wind is raised sieve and winnowed with a dustpan, and peeling roguing forms, i.e. through salt adding steaming and decocting, be dried, product that dry in the sun, the operation such as shelling are made.Dried shrimps are nutritious, rich in the multiple trace element useful to human body such as calcium, phosphorus.
Radix Glycyrrhizae is a kind of tonification Chinese herbal medicine, and function cures mainly heat-clearing and toxic substances removing, expelling phlegm for arresting cough, gastral cavity abdomen etc..Happiness is dark moist, sunshine the low dry climate of long temperature.
Folium Bambusae has another name called Herba Lophatheri, has long edible and medicinal history in China, is authorized by state the medicine ratified, eats dual-purpose natural plants, has clearing heat and relieving fidgetness, diuresis of promoting the production of body fluid.
Herba Abri is the dry Herb of leguminous plant abrus cantoniensis Hance.Hardship sweet, micro-, cool.There are dampness removing jaundice eliminating, heat-clearing and toxic substances removing, effect of dispersing the depressed liver-QI for alleviating pain.Being usually used in damp and hot yellow cellulitis, side of body rib does not relaxes, and epigastric distending pain, acute mastitis swells and ache.Herba Abri also can be saved Baoshang at Fascinating face and make dietetic therapy rainy season.
Above-mentioned a few money Chinese medicine, taste be sweetness be main, on the one hand effect of heat-clearing and toxic substances removing can be played, on the other hand arrange in pairs or groups with meat or fish meat (dry scallop, Petaso, dried shrimps, fat meat) and Fructus Anisi Stellati (Bulbus Allii, Fructus Capsici), relax its greasy, highly seasoned mouthfeel so that time edible, have one the most pure and fresh sensation.
The sauce of the present embodiment have employed taste and is delicious dry scallop and dried shrimps as mainly carrying fresh material, it is to avoid use the food additive such as flavour enhancer, and both materials have the highest nutritive value, and eater can be made to supplement the nutrition needed for health.
Embodiment two:
Noodles served with soy sauce, sesame butter, etc. sauce of the present embodiment and preparation method thereof, calculates by weight, including following component: Petaso 250g, dry scallop 150g, dried shrimps 200g, Bulbus Allii 350g；Fructus Capsici 20g, Radix Glycyrrhizae 10g, Herba Abri 40g, Folium Bambusae 20g, white sugar 35g, Sal 40g, fat meat 450g and edible oil 50g；
Its preparation method, sequentially includes the following steps:
A, described dry scallop, dried shrimps and Fructus Capsici mixed and smashes, crossing 40 mesh sieves and take off material, make seafood powder；Described Bulbus Allii and Petaso are shredded the granule into diameter 1mm respectively, makes garlic granules and Petaso granule；The granule that the chopping of described fat meat is diameter 3mm, make show condition grain；Smash after described Radix Glycyrrhizae, Herba Abri and Folium Bambusae are mixed, cross 100 mesh sieves and take off material, make medicinal powder；
B, described edible oil is poured in pot, it is heated to 150 DEG C, put into described show condition grain stir-frying fuel-displaced；
Continuously add described garlic granules, Petaso granule and seafood powder in C, pot, use 180 DEG C carry out stir-frying 10 minutes；
Continuously add medicinal powder in D, pot, after using the temperature stir-frying 3 minutes of 150, add white sugar and Sal can take the dish out of the pot.
Claims (3)
1. noodles served with soy sauce, sesame butter, etc. sauce and preparation method thereof, it is characterised in that:
Calculate by weight, including following component: Petaso 200-250g, dry scallop 100-150g, dried shrimps 150-200g, Bulbus Allii 300-350g；Fructus Capsici 10-20g, Radix Glycyrrhizae 5-10g, Herba Abri 35-40g, Folium Bambusae 15-20g, white sugar 25-35g, fat meat 350-450g and edible oil 40-50g；
Its preparation method, sequentially includes the following steps:
A, described dry scallop, dried shrimps and Fructus Capsici mixed and smashes, crossing 30-40 mesh sieve and take off material, make seafood powder；Described Bulbus Allii and Petaso are shredded the granule into diameter 0.5-1mm respectively, makes garlic granules and Petaso granule；The granule that the chopping of described fat meat is diameter 2-3mm, make show condition grain；Smash after described Radix Glycyrrhizae, Herba Abri and Folium Bambusae are mixed, cross 100 mesh sieves and take off material, make medicinal powder；
B, described edible oil is poured in pot, it is heated to 100-150 DEG C, put into described show condition grain stir-frying fuel-displaced；
Continuously add described garlic granules, Petaso granule and seafood powder in C, pot, use 150-180 DEG C carry out stir-frying 5-10 minute；
Continuously add medicinal powder in D, pot, after using temperature stir-frying 2-3 minute of 120-150, add white sugar and Sal can take the dish out of the pot.
Noodles served with soy sauce, sesame butter, etc. sauce the most according to claim 1 and preparation method thereof, it is characterised in that: described fat meat is pig show condition.
Noodles served with soy sauce, sesame butter, etc. sauce the most according to claim 1 and preparation method thereof, it is characterised in that: described Radix Glycyrrhizae, Herba Abri and Folium Bambusae are the Chinese crude drug through drying and processing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610153683.3A CN105795446A (en) | 2016-03-17 | 2016-03-17 | Sauce material to be mixed with noodles and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610153683.3A CN105795446A (en) | 2016-03-17 | 2016-03-17 | Sauce material to be mixed with noodles and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN105795446A true CN105795446A (en) | 2016-07-27 |
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|---|---|---|---|
| CN201610153683.3A Pending CN105795446A (en) | 2016-03-17 | 2016-03-17 | Sauce material to be mixed with noodles and preparation method thereof |
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| Country | Link |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744222A (en) * | 2008-12-01 | 2010-06-23 | 潘汝法 | Chinese wolfberry XO sauce and preparation method thereof |
| CN103750276A (en) * | 2014-02-02 | 2014-04-30 | 长沙好韻味实业发展有限公司 | Chilli sauce condiment, chilli sauce and manufacturing method thereof |
| CN104187575A (en) * | 2014-07-22 | 2014-12-10 | 东莞万好食品有限公司 | XO sauce and preparing method thereof |
-
2016
- 2016-03-17 CN CN201610153683.3A patent/CN105795446A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744222A (en) * | 2008-12-01 | 2010-06-23 | 潘汝法 | Chinese wolfberry XO sauce and preparation method thereof |
| CN103750276A (en) * | 2014-02-02 | 2014-04-30 | 长沙好韻味实业发展有限公司 | Chilli sauce condiment, chilli sauce and manufacturing method thereof |
| CN104187575A (en) * | 2014-07-22 | 2014-12-10 | 东莞万好食品有限公司 | XO sauce and preparing method thereof |
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