CN105852050A - Making method of laver sauce - Google Patents
Making method of laver sauce Download PDFInfo
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- CN105852050A CN105852050A CN201610284739.9A CN201610284739A CN105852050A CN 105852050 A CN105852050 A CN 105852050A CN 201610284739 A CN201610284739 A CN 201610284739A CN 105852050 A CN105852050 A CN 105852050A
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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
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- Seasonings (AREA)
Abstract
The invention provides a making method of laver sauce. Laver, abalones, scallops and octopuses serve as the raw materials, the made laver sauce is rich in nutrition, and the taste is improved; salt, aginomoto, soybean sauce, white sugar, rice vinegar and cooking wine are added, and therefore the fishy smell of the laver is removed; poria cocos, common bletilla tubers, aloes, tender catchweed bedstraw herb and corn leaves serve as the raw materials to prepare traditional Chinese medicine powder, and the made laver sauce has the effects of maintaining beauty and keeping young. Therefore, the made laver sauce is free of fishy smell, fresh and delicious in taste, rich in nutrition and capable of maintaining the beauty and keeping young.
Description
Technical field
The present invention relates to technical field of aquatic product processing, particularly relate to the preparation side of a kind of laver soy sauce
Method.
Background technology
Laver is the edible seaweed that a kind of valency yield is high, though it is plant, but has the fresh of seafood
Taste, and delicious in taste, and mouthfeel is fresh and tender, generally likes for consumers in general.From nutritional point
For, laver rich in protein, carbohydrate, dietary fiber, vitamin A, C, B1,
B2, B5, mineral calcium, phosphorus, iron, iodine etc., be the extremely abundant source of needed by human body nutrition.
Development and the improvement of cultivation technique, the production scale of laver and product along with implantation methods in recent years
Amount is greatly improved.But, the backwardness of China's laver process technology, quality is difficult to protect
Card, kind is single, makes value-added content of product be difficult to improve.
At present, as long as the product form of laver is " big bedding " " small cake ", the processing work of laver
Sequence generally comprise washing, shred, cake processed, be dehydrated, dish processed, count, tie up, secondary drying.
These lavers use mainly as soup stock, and amount is limited, and, the cell membrane of laver does not has
Broken, have impact on its digestive efficiency in vivo.Therefore, improve the process technology of laver, fill
Its nutritive value is waved in distribution, also obtains benefit to improving China laver and improves the balanced in nutrition of the people
Have great importance.
In prior art, the Chinese patent literature of Application No. 201110414682.7 reports one
Main laver sauce and preparation method thereof, the formula of this laver soy sauce and percentage by weight be: hoisin sauce
22%-24%, vegetable oil 16%-19%, white sugar 2%-3%, peanut 3%-5%, sesame 3%-4%,
Dry laver 2%, bubble green pepper 2%, modified starch 1.5%-2.5%, ginger 0.5%, chilli powder 0.5%,
Soybean lecithin 0.5%, surplus is water.But, the laver soy sauce nutrition of above-mentioned report is single, and
The fishy smell of laver is difficult to remove, and taste is the best.
Summary of the invention
Present invention solves the technical problem that the preparation method being to provide a kind of laver soy sauce, preparation
Laver soy sauce without fishy smell, the fresh perfume (or spice) of taste, nutritious, beautifying face and moistering lotion.
In view of this, the invention provides the preparation method of a kind of laver soy sauce, comprise the following steps:
By Poria cocos that weight ratio is 1-3: 1-4: 1-3: 0.4-2: 1-5, the bletilla striata, aloe, catchweed bedstraw herb
Mix with maize leaves, extract with water heating, obtain Chinese medicine extract, by described Chinese medicine extract
It is spray dried to herb powder；In pot, add 10-50 weight portion vegetable oil, treat that oil temperature is extremely
When 100-140 DEG C, pour 100-140 weight portion laver, the homogenate of 5-15 weight portion abalone, 1-5 into
Herb powder, 0.5-1 described in weight portion scallop slurry, 0.5-3 weight portion octopus slurry, 2-10 weight portion
Weight portion stabilizer, constantly stir-fries, and adds salt 1-5 weight portion, monosodium glutamate 1-3 after frying
Weight portion, soy sauce 2-10 weight portion, white sugar 1-3 weight portion, rice vinegar 0.1-0.5 weight portion,
Cooking wine 0.1-0.5 weight portion, continues to stir-fry, and adds antioxidant, obtains laver soy sauce after stirring.
Preferably, the weight ratio of described Poria cocos, the bletilla striata, aloe, catchweed bedstraw herb and maize leaves is 2-3:
1-3∶1-2∶1-2∶1-3。
Preferably, the pretreatment of laver is also included: soaked in the hot water by dry laver, half an hour
After pull out after, be cut into 1-5cm length.
Preferably, the homogenate of described abalone is prepared as follows: abalone is processed leftover pieces warp
After cleaning removal of impurities, mix with the ratio that water weight ratio is 1: 10-15 in abalone processing leftover pieces,
Being subsequently adding in beater, making beating prepares the abalone that granularity is 350-450 μm and slightly starches；By described
Abalone was slightly starched colloid mill and carried out homogeneous miniaturization process, and colloid mill rotating speed is
2500-3000r/min, miniaturization processes and prepares abalone homogenate.
Preferably, described abalone processing leftover pieces are abalone limit and/or abalone internal organ.
Preferably, preparing in the step of abalone homogenate, colloid mill rotating speed is 2600-2800r/min.
Preferably, described scallop slurry is prepared as follows: clean scallop fourth at light salt brine
Soak 1-3 hour, pull out and drain Yu Shui, grind pulping.
Preferably, described octopus slurry is prepared as follows: clean octopus meat at light salt brine
Soak 1-3 hour, pull out and drain Yu Shui, grind pulping.
Preferably, described vegetable oil is 10-30 weight portion, and laver is 100-120 weight portion,
Abalone homogenate is 5-10 weight portion, and scallop slurry is 1-3 weight portion, and octopus slurry is 1-2 weight portion,
Herb powder is 5-8 weight portion, and stabilizer is 0.5-1 weight portion.
Preferably, described salt is 3-5 weight portion, and monosodium glutamate is 1-2 weight portion, and soy sauce is 5-8
Weight portion, white sugar is 1-2 weight portion, and rice vinegar is 0.1-0.3 weight portion, and cooking wine is 0.1-0.3
Weight portion.
The invention provides the preparation method of a kind of laver soy sauce, comprise the following steps: by weight ratio
For 1-3: Poria cocos, the bletilla striata, aloe, catchweed bedstraw herb and the maize leaves of 1-4: 1-3: 0.4-2: 1-5
Mixing, extracts with water heating, obtains Chinese medicine extract, be spray-dried by described Chinese medicine extract
Become herb powder；10-50 weight portion vegetable oil is added in pot, when oil temperature is to 100-140 DEG C,
Pour into 100-140 weight portion laver, 5-15 weight portion abalone homogenate, 1-5 weight portion scallop slurry,
Herb powder, 0.5-1 weight portion stabilizer described in 0.5-3 weight portion octopus slurry, 2-10 weight portion,
Constantly stir-fry, after frying, add salt 1-5 weight portion, monosodium glutamate 1-3 weight portion, soy sauce 2-10
Weight portion, white sugar 1-3 weight portion, rice vinegar 0.1-0.5 weight portion, cooking wine 0.1-0.5 weight portion,
Continue to stir-fry, add antioxidant, after stirring, obtain laver soy sauce.Compared with prior art, originally
Invention is with laver, abalone, scallop and octopus as raw material, and the laver soy sauce making preparation is nutritious,
Promote mouthfeel；By adding salt, monosodium glutamate, soy sauce, white sugar, rice vinegar, cooking wine, eliminate
The fishy smell of laver；Chinese medicine is prepared for raw material with Poria cocos, the bletilla striata, aloe, catchweed bedstraw herb and maize leaves
Powder, makes the laver soy sauce of preparation have effect of beautifying face and moistering lotion.Therefore, the purple that prepared by the present invention
Dish sauce without fishy smell, the fresh perfume (or spice) of taste, nutritious, beautifying face and moistering lotion.
Detailed description of the invention
In order to be further appreciated by the present invention, below in conjunction with embodiment to the preferred embodiment of the invention
It is described, but it is to be understood that these describe simply as further illustrating inventive feature
With advantage rather than limiting to the claimed invention.
The embodiment of the invention discloses the preparation method of a kind of laver soy sauce, comprise the following steps: will
Weight ratio be 1-3: 1-4: 1-3: 0.4-2: 1-5 Poria cocos, the bletilla striata, aloe, catchweed bedstraw herb and
Maize leaves mixes, and extracts with water heating, obtains Chinese medicine extract, sprayed by described Chinese medicine extract
Mist is dried to herb powder；In pot, add 10-50 weight portion vegetable oil, treat that oil temperature is extremely
When 100-140 DEG C, pour 100-140 weight portion laver, the homogenate of 5-15 weight portion abalone, 1-5 into
Herb powder, 0.5-1 described in weight portion scallop slurry, 0.5-3 weight portion octopus slurry, 2-10 weight portion
Weight portion stabilizer, constantly stir-fries, and adds salt 1-5 weight portion, monosodium glutamate 1-3 after frying
Weight portion, soy sauce 2-10 weight portion, white sugar 1-3 weight portion, rice vinegar 0.1-0.5 weight portion,
Cooking wine 0.1-0.5 weight portion, continues to stir-fry, and adds antioxidant, obtains laver soy sauce after stirring.
Preferably, the weight of described Poria cocos, the bletilla striata, aloe, catchweed bedstraw herb and maize leaves
Ratio is for 2-3: 1-3: 1-2: 1-2: 1-3, and more preferably 2: 1: 2: 1: 1.
Poria cocos has antitoxic heart-soothing and sedative, and relieve internal heat anticancer effect, its mild in medicine property and, dampness removing and do not hinder
Healthy tendency, takes in right amount and can take good care of good merchantable brand as spring and summer wet season.
The bletilla striata is rich in starch, glucose, volatile oil, mucilaginous substance etc., and external application is embrocated, and can eliminate
Vestige under on the face as acne, makes skin smooth seamless.
Aloe is to integrate plant edible, medicinal, that improve looks, view and admire, and it is secreted thing and can answer
Use in medicine and daily use chemicals.Aloe is the natural drug improving looks, take care of hair and treating disease of skin,
Mosquito is stung certain itching-relieving action.
The present invention is using Poria cocos, the bletilla striata, aloe, catchweed bedstraw herb and maize leaves as preparing herb powder
Raw material, several raw materials interact, influence each other, synergy, make the laver soy sauce of preparation
There is effect of beautifying face and moistering lotion, and promote mouthfeel to a certain extent.
Preferably, present invention additionally comprises the pretreatment of laver: dry laver is immersed in heat
In water, after pulling out after half an hour, it is cut into 1-5cm length.
Preferably, the homogenate of described abalone is prepared as follows: abalone is processed limit
After the cleaned removal of impurities of corner material, it is the ratio of 1: 10-15 in abalone processing leftover pieces and water weight ratio
Mixing, is subsequently adding in beater, and making beating prepares the abalone that granularity is 350-450 μm and slightly starches；
Described abalone slightly being starched colloid mill and carries out homogeneous miniaturization process, colloid mill rotating speed is
2500-3000r/min, miniaturization processes and prepares abalone homogenate.Wherein, described abalone processing limit
Corner material is abalone limit and/or abalone internal organ.Preparing in the step of abalone homogenate, colloid mill rotating speed is excellent
Elect 2600-2800r/min as, more preferably 2700-2800r/min.
Preferably, described scallop slurry is prepared as follows: scallop fourth cleaned
Light salt brine soaks 1-3 hour, pulls out and drains Yu Shui, grinds pulping.Described octopus is starched according to such as
Prepared by lower section method: cleaned by octopus meat and soak 1-3 hour at light salt brine, pull out and drain Yu Shui,
Grind pulping.
Preferably, described vegetable oil is 10-30 weight portion, and laver is 100-120 weight
Amount part, abalone homogenate are 5-10 weight portion, scallop slurry is 1-3 weight portion, octopus slurry is 1-2
Weight portion, herb powder be 5-8 weight portion, stabilizer be 0.5-1 weight portion.Described salt is
3-5 weight portion, monosodium glutamate is 1-2 weight portion, and soy sauce is 5-8 weight portion, and white sugar is 1-2 weight
Part, rice vinegar is 0.1-0.3 weight portion, and cooking wine is 0.1-0.3 weight portion.
From above scheme it can be seen that the present invention is with laver, abalone, scallop and octopus as raw material,
The laver soy sauce making preparation is nutritious, promotes mouthfeel；By add salt, monosodium glutamate, soy sauce,
White sugar, rice vinegar, cooking wine, eliminate the fishy smell of laver；With Poria cocos, the bletilla striata, aloe, the Eight Immortals
Grass and maize leaves are that herb powder prepared by raw material, make the laver soy sauce of preparation have the merit of beautifying face and moistering lotion
Effect.Therefore, laver soy sauce prepared by the present invention without fishy smell, the fresh perfume (or spice) of taste, nutritious, beauty treatment
Beauty treatment.
In order to be further appreciated by the present invention, the technical side present invention provided below in conjunction with embodiment
Case is described in detail, and protection scope of the present invention is not limited by the following examples.
The raw material that the embodiment of the present invention uses is commercial.
Embodiment 1
1, dry laver is immersed in the hot water of q.s, after pulling out after half an hour, is cut into 3cm
Long standby.
2, after abalone is processed leftover pieces (abalone limit, abalone internal organ) cleaned removal of impurities, press
Abalone processing leftover pieces mix than the ratio for 1:10-15 with water quality, are subsequently adding beater
In, making beating prepares the abalone that granularity is 400 μm and slightly starches.Abalone was slightly starched colloid mill carry out all
Matter miniaturization processes, and colloid mill rotating speed is 2800r/min, and miniaturization processes and prepares abalone homogenate.
3, scallop fourth and octopus meat are cleaned light salt brine immersion 1-3 hour, pull out and drain Yu Shui,
Grind pulping.
4, by 2g Poria cocos, the 1g bletilla striata, 2g aloe, 1g catchweed bedstraw herb, 1g maize leaves with 5-10 times
The water heating of amount is extracted, and after extraction, Chinese medicine extract is spray dried to herb powder；
5, to adding 20g peanut oil in pot, when oil temperature to 120 DEG C, 100g step is poured into
Laver after rapid 1 process, the homogenate of 5g abalone, 3g scallop slurry, 1g octopus slurry, 5g traditional Chinese medicine powder
End, 0.7g stabiliser solution, constantly stir-fry, and adds salt 3g, monosodium glutamate 1.2g after frying,
Soy sauce 6g, white sugar 1.2g, rice vinegar 0.12g, cooking wine 0.12g, continue about the 1min that stir-fries,
It is eventually adding antioxidant VC0.025g to stir and can take the dish out of the pot, obtains laver soy sauce.
Embodiment 2
1, dry laver is immersed in the hot water of q.s, after pulling out after half an hour, is cut into 3cm
Long standby.
2, after abalone is processed leftover pieces (abalone limit, abalone internal organ) cleaned removal of impurities, press
Abalone processing leftover pieces mix than the ratio for 1:10-15 with water quality, are subsequently adding beater
In, making beating prepares the abalone that granularity is 400 μm and slightly starches.Abalone was slightly starched colloid mill carry out all
Matter miniaturization processes, and colloid mill rotating speed is 2700r/min, and miniaturization processes and prepares abalone homogenate.
3, scallop fourth and octopus meat are cleaned light salt brine immersion 1-3 hour, pull out and drain Yu Shui,
Grind pulping.
4, by 1g Poria cocos, the 1g bletilla striata, 3g aloe, 3g catchweed bedstraw herb, 1g maize leaves with 5-10 times
The water heating of amount is extracted, and after extraction, Chinese medicine extract is spray dried to herb powder；
5, to adding 50g peanut oil in pot, when oil temperature to 120 DEG C, 100g step is poured into
Laver after rapid 1 process, the homogenate of 10g abalone, 1g scallop slurry, 1g octopus slurry, 10g Chinese medicine
Powder, 0.7g stabiliser solution, constantly stir-fry, and adds salt 5g, monosodium glutamate 1g after frying,
Soy sauce 10g, white sugar 1g, rice vinegar 0.5g, cooking wine 0.2g, continue about the 1min that stir-fries,
Rear addition antioxidant VC0.025g stirs and can take the dish out of the pot, and obtains laver soy sauce.
Embodiment 3
1, dry laver is immersed in the hot water of q.s, after pulling out after half an hour, is cut into 3cm
Long standby.
2, after abalone is processed leftover pieces (abalone limit, abalone internal organ) cleaned removal of impurities, press
Abalone processing leftover pieces mix than the ratio for 1:10-15 with water quality, are subsequently adding beater
In, making beating prepares the abalone that granularity is 400 μm and slightly starches.Abalone was slightly starched colloid mill carry out all
Matter miniaturization processes, and colloid mill rotating speed is 2800r/min, and miniaturization processes and prepares abalone homogenate.
3, scallop fourth and octopus meat are cleaned light salt brine immersion 1-3 hour, pull out and drain Yu Shui,
Grind pulping.
4, by 3g Poria cocos, the 4g bletilla striata, 1g aloe, 2g catchweed bedstraw herb, 5g maize leaves with 5-10 times
The water heating of amount is extracted, and after extraction, Chinese medicine extract is spray dried to herb powder；
5, to adding 30g peanut oil in pot, when oil temperature to 120 DEG C, 140g step is poured into
Laver after rapid 1 process, the homogenate of 5g abalone, 5g scallop slurry, 0.5g octopus slurry, 2g Chinese medicine
Powder, 1g stabiliser solution, constantly stir-fry, and adds salt 4g, monosodium glutamate 2g after frying,
Soy sauce 8g, white sugar 2g, rice vinegar 0.3g, cooking wine 0.3g, continue about the 1min that stir-fries, finally
Add antioxidant VC0.025g to stir and can take the dish out of the pot, obtain laver soy sauce.
Embodiment 4
Respectively in Hangzhou, Chengdu, Foochow, Changchun, each random investigation 100 in city, 5, Shijiazhuang
People, the mouthfeel to the laver soy sauce of embodiment 1 preparation carries out scoring evaluation respectively: like the most very much
Being vigorously 5 points, like being 4 points, generally 3 points, not liking is 2 points, extremely do not like into
1 point.Statistics is, in 100 people in Hangzhou, 95% likes or extremely likes described purple
The mouthfeel of dish sauce；In 100 people in Chengdu, 92% likes or extremely likes described laver soy sauce
Mouthfeel；In 100 people of Foochow, 90% likes or extremely likes the mouthfeel of described laver soy sauce；
In 100 people in Changchun, 93% likes or extremely likes the mouthfeel of described laver soy sauce；At Shi Jia
In 100 people in the village, 94% likes or extremely likes the mouthfeel of described laver soy sauce.As can be seen here,
Laver soy sauce prepared by the method utilizing the present invention to provide eastern region at home, west area, south
Area, portion, northern territory and middle part all obtain good evaluation.
In 100 people of Foochow, take the laver soy sauce 100 of the embodiment of the present invention 1 preparation continuously
My god, the people of 92% thinks have effect of beautifying face and moistering lotion.
The explanation of above example is only intended to help to understand that the method for the present invention and core thereof are thought
Think.It should be pointed out that, for those skilled in the art, without departing from this
On the premise of bright principle, it is also possible to the present invention is carried out some improvement and modification, these improve and
Modify in the protection domain also falling into the claims in the present invention.
Described above to the disclosed embodiments, makes professional and technical personnel in the field be capable of
Or the use present invention.Those skilled in the art are come by the multiple amendment to these embodiments
Saying and will be apparent from, generic principles defined herein can be without departing from the present invention's
In the case of spirit or scope, realize in other embodiments.Therefore, the present invention will not be by
It is limited to the embodiments shown herein, and is to fit to and principles disclosed herein and new
The widest scope that grain husk feature is consistent.
Claims (10)
1. the preparation method of a laver soy sauce, it is characterised in that comprise the following steps:
By weight ratio be the Poria cocos of 1-3:1-4:1-3:0.4-2:1-5, the bletilla striata, aloe, eight
Celestial grass and maize leaves mix, and extract with water heating, obtain Chinese medicine extract, carried by described Chinese medicine
Take liquid and be spray dried to herb powder；
In pot, add 10-50 weight portion vegetable oil, when oil temperature is to 100-140 DEG C, pour into
100-140 weight portion laver, the homogenate of 5-15 weight portion abalone, 1-5 weight portion scallop slurry, 0.5-3
Herb powder, 0.5-1 weight portion stabilizer described in weight portion octopus slurry, 2-10 weight portion, constantly
Stir-fry, after frying, add salt 1-5 weight portion, monosodium glutamate 1-3 weight portion, soy sauce 2-10 weight
Amount part, white sugar 1-3 weight portion, rice vinegar 0.1-0.5 weight portion, cooking wine 0.1-0.5 weight portion,
Continue to stir-fry, add antioxidant, after stirring, obtain laver soy sauce.
Preparation method the most according to claim 1, it is characterised in that described Poria cocos,
The weight ratio of the bletilla striata, aloe, catchweed bedstraw herb and maize leaves is 2-3:1-3:1-2:1-2:1-3.
Preparation method the most according to claim 1, it is characterised in that also include laver
Pretreatment:
Dry laver is soaked in the hot water, after pulling out after half an hour, is cut into 1-5cm length.
Preparation method the most according to claim 1, it is characterised in that described abalone is even
Slurry is prepared as follows:
After abalone is processed the cleaned removal of impurities of leftover pieces, by abalone processing leftover pieces and water weight ratio
Ratio for 1:10-15 mixes, and is subsequently adding in beater, and making beating prepares granularity and is
The abalone of 350-450 μm is slightly starched；
Described abalone slightly being starched colloid mill and carries out homogeneous miniaturization process, colloid mill rotating speed is
2500-3000r/min, miniaturization processes and prepares abalone homogenate.
Preparation method the most according to claim 4, it is characterised in that described abalone adds
Work leftover pieces are abalone limit and/or abalone internal organ.
Preparation method the most according to claim 4, it is characterised in that prepare abalone even
In the step of slurry, colloid mill rotating speed is 2600-2800r/min.
Preparation method the most according to claim 1, it is characterised in that described scallop is starched
It is prepared as follows:
Scallop fourth is cleaned and soaks 1-3 hour at light salt brine, pull out and drain Yu Shui, grind pulping.
Preparation method the most according to claim 1, it is characterised in that described octopus is starched
It is prepared as follows:
Octopus meat is cleaned and soaks 1-3 hour at light salt brine, pull out and drain Yu Shui, grind pulping.
Preparation method the most according to claim 1, it is characterised in that described vegetable oil
For 10-30 weight portion, laver is 100-120 weight portion, and abalone homogenate is 5-10 weight portion,
Scallop slurry is 1-3 weight portion, and octopus slurry is 1-2 weight portion, and herb powder is 5-8 weight portion,
Stabilizer is 0.5-1 weight portion.
Preparation method the most according to claim 1, it is characterised in that described salt is
3-5 weight portion, monosodium glutamate is 1-2 weight portion, and soy sauce is 5-8 weight portion, and white sugar is 1-2 weight
Part, rice vinegar is 0.1-0.3 weight portion, and cooking wine is 0.1-0.3 weight portion.
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| CN201610284739.9A CN105852050A (en) | 2016-04-30 | 2016-04-30 | Making method of laver sauce |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610284739.9A CN105852050A (en) | 2016-04-30 | 2016-04-30 | Making method of laver sauce |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490581A (en) * | 2016-10-31 | 2017-03-15 | 王永妍 | A kind of nourishing and health preserving seafood sauce and preparation method thereof |
| CN108371304A (en) * | 2018-03-21 | 2018-08-07 | 江苏品和唯佳餐饮管理有限公司 | A kind of original flavor laver soy sauce and preparation method thereof |
| CN110419715A (en) * | 2019-08-05 | 2019-11-08 | 福建冠丰生物科技有限公司 | One main laver dried shrimp composite flavor sauce and preparation method thereof |
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| CN102150817A (en) * | 2011-03-02 | 2011-08-17 | 福州日兴水产食品有限公司 | Processing method of abalone sauce |
| CN102578549A (en) * | 2011-12-13 | 2012-07-18 | 江苏滑嘟嘟食品有限公司 | Nori sauce and preparation method thereof |
| CN103445135A (en) * | 2013-08-12 | 2013-12-18 | 杨如义 | Melon seed powder tomato sauce |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN102150817A (en) * | 2011-03-02 | 2011-08-17 | 福州日兴水产食品有限公司 | Processing method of abalone sauce |
| CN102578549A (en) * | 2011-12-13 | 2012-07-18 | 江苏滑嘟嘟食品有限公司 | Nori sauce and preparation method thereof |
| CN103445135A (en) * | 2013-08-12 | 2013-12-18 | 杨如义 | Melon seed powder tomato sauce |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106490581A (en) * | 2016-10-31 | 2017-03-15 | 王永妍 | A kind of nourishing and health preserving seafood sauce and preparation method thereof |
| CN108371304A (en) * | 2018-03-21 | 2018-08-07 | 江苏品和唯佳餐饮管理有限公司 | A kind of original flavor laver soy sauce and preparation method thereof |
| CN110419715A (en) * | 2019-08-05 | 2019-11-08 | 福建冠丰生物科技有限公司 | One main laver dried shrimp composite flavor sauce and preparation method thereof |
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