CN105901661A - Lemon-flavor vegetarian meat sauce and preparation method thereof - Google Patents
Lemon-flavor vegetarian meat sauce and preparation method thereof Download PDFInfo
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- CN105901661A CN105901661A CN201610236917.0A CN201610236917A CN105901661A CN 105901661 A CN105901661 A CN 105901661A CN 201610236917 A CN201610236917 A CN 201610236917A CN 105901661 A CN105901661 A CN 105901661A
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- lemon
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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
Landscapes
- Cosmetics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the field of food processing, specifically to a lemon-flavor vegetarian meat sauce and its preparation method. Lemon juice and vegetarian meat are used as main materials; peanut, edible mushrooms, leaf mustard and bamboo shoot are used as auxiliary materials; salt, sugar, soy sauce, ketchup, sweet soybean paste and soybean paste are used for seasoning; and natural fresh-keeping agents and antioxidants are added. Through a series of processes, the lemon-flavor vegetarian meat sauce with special flavor is prepared. The invention has the following beneficial effects: the lemon-flavor vegetarian meat sauce has pure taste and attractive color; lemon is rich in vitamin C, can eliminate phlegm and stop cough and promote the secretion of saliva and invigorate stomach, and is used for treating symptoms such as bronchitis, pertussis, inappetence, vitamin deficiency, heatstroke, polydipsia and the like; the product has dual effects of nutrient supplementing and healthcare; as peanut, edible mushrooms, leaf mustard and bamboo shoot, etc. are added, the product has more rich nutrients; and natural fresh-keeping agents and antioxidants are added such that the product is safer to eat.
Description
Technical field
The present invention relates to food processing field, specially lemon monosodium glutamate meat pulp and preparation method thereof.
Background technology
Sauce is with things such as beans, wheat flour, fruit, meat or fishes and shrimps as primary raw material, the paste processed
Shape flavouring, it originates from China, has long history.Now, the tartar sauce that Chinese are common is divided into
Sweet fermented flour sauce with wheat flour as primary raw material, and the big class of thick broad-bean sauce two with beans as primary raw material；Meat pulp,
Alec and jam are the most common as tartar sauce.This status inside the flavouring of modern Chinese the most
So do not exist.Along with the progress of edible pastes processing, the method for sauce the most processed is also used for cooking other non-seasoning matter dishes
Meat and fish dishes, a kind of method gradually developing cooking dish, i.e. sauce method.
Chinese patent storehouse discloses a kind of thick chilli sauce and preparation method thereof (CN201210211539.2), this
Bright disclose a kind of thick chilli sauce and preparation method thereof, it is an object of the invention to provide a kind of biofermentation, mouthfeel
Good, long shelf-life, thick chilli sauce and preparation method thereof without remaining additive；It is by red thick chilli sauce, sweet fermented flour sauce and Huang
Beans sauce forms, and being respectively as follows: described red thick chilli sauce by its percentage of the weight of dispensing is 20-30%, described
Sweet fermented flour sauce is 5-10%, described soya sauce is 10-65%, described broad bean paste is 10-65%, this thick chilli sauce
By the first step, make red thick chilli sauce, sweet fermented flour sauce, soya sauce, broad bean paste the most respectively, second step, proportioning,
Red thick chilli sauce, sweet fermented flour sauce, soya sauce and the broad bean paste of above-mentioned gained are mixed into by ratio uniform described above
Thick chilli sauce；The present invention has a shelf-life and reaches 18 months, and during fermentation, one cylinder is at least 500 kilograms of amounts, reduces
Labour, the feature that when having saved fermentation, occupation of land amount is big, it is liked by broad masses deeply.
Chinese patent storehouse discloses the preparation method (CN201210374003.2) of a kind of watermelon soybean paste,
Relate to the manufacturing technology of watermelon soybean paste, carry out successively: soya bean is cleaned and only boils to ripe and face, boil in a covered pot over a slow fire to beans and send out
Red；Mix flour, stir, clap into sauce cake with hand；Being placed under enclosed environment by cake, fermentation goes out green to cake
Look mycelia, dries；Put and dry under the sun, pulverize formation bean cotyledon standby；Weigh in the ratio of about 1:3
Watermelon, peeling, broken；Weigh salt and condiment；Raw material is placed in porcelain urn with condiment layering；Seal two
More than Yue, become sauce；Take edible oil, be simultaneously introduced old sauce bent, frying about 1 hour, to sauce become pasty state and
Brown is blue, takes the dish out of the pot canned.The invention has the beneficial effects as follows: use unique ecosystem fermentation form, make
This watermelon soybean paste look gorgeous matter is tender, unique flavor, with strong sweet-smelling and paste flavor, be provided simultaneously with soft, fragrant,
The mouthfeel feature, especially its nutrition such as fresh, sweet, crisp, tender, salty, refreshing are protected as much as possible,
And mouthfeel is the finest and the smoothest.
Sauce can not be certain in life as a kind of flavouring, along with constantly carrying of Living consumption
Height, the kind of sauce also enriches, and occurs in that such as chilli sauce, tomato meat pulp, pork paste with mushroom, vanilla
The sauce of some New raxa such as meat pulp, savoury thick chilli meat sauce, vegetables meat pulp, egg-paste, everybody satisfied difference
Demand, but all in all, development space is the most not enough, and kind is the most single, it is impossible to meet proprietary happiness
Good.
Summary of the invention
For the problems referred to above, it is an object of the invention to provide lemon monosodium glutamate meat pulp and preparation method thereof, with lemon
Juice and element meat be main material, be aided with peanut, edible mushroom, leaf mustard, bamboo shoot and with salt, sugar, soy sauce, catsup,
Sweet fermented flour sauce, soya sauce seasoning, add crude antistaling agent and antioxidant, make uniqueness by series of process
The lemon monosodium glutamate meat pulp of local flavor.
To achieve these goals, the present invention uses below scheme
According to the first aspect of the invention, it is provided that lemon monosodium glutamate meat pulp, its dispensing includes: lemon 10-20 part,
Element meat particle 30-35 part, peanut broken 3-5 part, edible mushroom 3-5 part, leaf mustard 3-5 part, bamboo shoot 2-4 part, monosodium glutamate 0.3-0.5
Part, edible salt 1-3 part, sugar 0.5-1 part, catsup 1-2 part, sweet fermented flour sauce 3-5 part, soya sauce 2-4 part,
Broad bean paste 1-2 part, soy sauce 1-3 part, pectin decomposer 0.3-0.5 part, xylitol 0.5-1 part, vegetable oil 30-40
Part.
Preferably, described lemon monosodium glutamate meat pulp, its dispensing includes: 15 parts of lemon, element meat particle 33 parts, peanut
Broken 4 parts, edible mushroom 4 parts, 4 parts of leaf mustard, 3 parts of bamboo shoot, monosodium glutamate 0.4 part, edible salt 2 parts, sugar 0.7 part, kind
Ketchup 1.5 parts, sweet fermented flour sauce 4 parts, soya sauce 3 parts, broad bean paste 1.5 parts, 2 parts of soy sauce, pectin decomposer 0.4
Part, xylitol 0.7 part, vegetable oil 35 parts.
Preferably, described element meat particle, peanut broken be all particle diameter be the particle of 0.05-0.15cm.
Preferably, the one during described edible mushroom is mushroom, flat mushroom, Hericium erinaceus, bolete.
Preferably, described bamboo shoot are spring bamboo.
Preferably, described soy sauce is with making soy sauce that microorganism spontaneous fermentation is made with soya bean for raw material.
Preferably, described vegetable oil is in soybean oil, peanut oil, camellia oil, rapeseed oil, sunflower oil
The ready-mixed oil that one or more greases mix.
Containing abundant citric acid in lemon, therefore it is described as " citric acid warehouse ".Its fruit juice fleshiness
Crisp, there is strong aroma.Because taste spy is sour, therefore only as first-class flavoring, it is used for modulating beverage
Dish, cosmetics and medicine.Additionally, lemon is rich in vitamin C, energy preventing phlegm from forming and stopping coughing, stomach invigorating of promoting the production of body fluid.With
In bronchitis, pertussis, poor appetite, hypovitaminosis, the symptom such as heatstroke polydipsia, it is " bad blood
Sick " jinx.
According to the second aspect of the invention, it is provided that the preparation method of lemon monosodium glutamate meat pulp, it comprises the following steps:
(1) weigh each raw material by above-mentioned weight portion, edible mushroom, leaf mustard, bamboo shoot are cleaned, shred, with squeezing
Juice machine, by lemon juicing, obtains lemon juice；
(2) vegetable oil put in pot and be heated to 110-130 DEG C, being sequentially added into peanut meat particle broken, plain and turn over
Frying, the time is 2-4m；
(3) changing little fire, continuously add edible mushroom, leaf mustard, bamboo shoot, stir-fry 3-5m；
(4) add monosodium glutamate, edible salt, sugar, soy sauce, stir-fry, add afterwards catsup, sweet fermented flour sauce,
Soya sauce, broad bean paste, stir-fry 1-2m；
(5) close fire, add lemon juice and stir-fry uniformly；
(6) when sauce temperature is cooled to below 80 DEG C, add pectin decomposer, xylitol and stir,
Prepare lemon monosodium glutamate meat pulp；
(7) the lemon monosodium glutamate meat pulp after cooling is poured in suitable container and sterilizes.
The invention has the beneficial effects as follows: good taste, attractive color；Lemon, rich in vitamin C, can be reduced phlegm
Cough-relieving, stomach invigorating of promoting the production of body fluid, for bronchitis, pertussis, poor appetite, hypovitaminosis, heatstroke polydipsia
Etc. symptom；Have extra-nutrition and health care double effects concurrently；Add peanut, edible mushroom, leaf mustard, bamboo shoot etc., battalion
Support more rich；Add pure natural antistaling agent and antioxidant, edible more relieved.
Detailed description of the invention
For the problems referred to above, it is an object of the invention to provide lemon monosodium glutamate meat pulp and preparation method thereof, with lemon
Juice and element meat be main material, be aided with peanut, edible mushroom, leaf mustard, bamboo shoot and with salt, sugar, soy sauce, catsup,
Sweet fermented flour sauce, soya sauce seasoning, add crude antistaling agent and antioxidant, make uniqueness by series of process
The lemon monosodium glutamate meat pulp of local flavor.
To achieve these goals, the present invention uses below scheme
According to the first aspect of the invention, it is provided that lemon monosodium glutamate meat pulp, its dispensing includes: lemon 10-20 part,
Element meat particle 30-35 part, peanut broken 3-5 part, edible mushroom 3-5 part, leaf mustard 3-5 part, bamboo shoot 2-4 part, monosodium glutamate 0.3-0.5
Part, edible salt 1-3 part, sugar 0.5-1 part, catsup 1-2 part, sweet fermented flour sauce 3-5 part, soya sauce 2-4 part,
Broad bean paste 1-2 part, soy sauce 1-3 part, pectin decomposer 0.3-0.5 part, xylitol 0.5-1 part, vegetable oil 30-40
Part.
Preferably, described lemon monosodium glutamate meat pulp, its dispensing includes: 15 parts of lemon, element meat particle 33 parts, peanut
Broken 4 parts, edible mushroom 4 parts, 4 parts of leaf mustard, 3 parts of bamboo shoot, monosodium glutamate 0.4 part, edible salt 2 parts, sugar 0.7 part, kind
Ketchup 1.5 parts, sweet fermented flour sauce 4 parts, soya sauce 3 parts, broad bean paste 1.5 parts, 2 parts of soy sauce, pectin decomposer 0.4
Part, xylitol 0.7 part, vegetable oil 35 parts.
Preferably, described element meat particle, peanut broken be all particle diameter be the particle of 0.05-0.15cm.
Preferably, the one during described edible mushroom is mushroom, flat mushroom, Hericium erinaceus, bolete.
Preferably, described bamboo shoot are spring bamboo.
Preferably, described soy sauce is with making soy sauce that microorganism spontaneous fermentation is made with soya bean for raw material.
Preferably, described vegetable oil is in soybean oil, peanut oil, camellia oil, rapeseed oil, sunflower oil
The ready-mixed oil that one or more greases mix.
Containing abundant citric acid in lemon, therefore it is described as " citric acid warehouse ".Its fruit juice fleshiness
Crisp, there is strong aroma.Because taste spy is sour, therefore only as first-class flavoring, it is used for modulating beverage
Dish, cosmetics and medicine.Additionally, lemon is rich in vitamin C, energy preventing phlegm from forming and stopping coughing, stomach invigorating of promoting the production of body fluid.With
In bronchitis, pertussis, poor appetite, hypovitaminosis, the symptom such as heatstroke polydipsia, it is " bad blood
Sick " jinx.
According to the second aspect of the invention, it is provided that the preparation method of lemon monosodium glutamate meat pulp, it comprises the following steps:
(1) weigh each raw material by above-mentioned weight portion, edible mushroom, leaf mustard, bamboo shoot are cleaned, shred, with squeezing
Juice machine, by lemon juicing, obtains lemon juice；
(2) vegetable oil put in pot and be heated to 110-130 DEG C, being sequentially added into peanut meat particle broken, plain and turn over
Frying, the time is 2-4m；
(3) changing little fire, continuously add edible mushroom, leaf mustard, bamboo shoot, stir-fry 3-5m；
(4) add monosodium glutamate, edible salt, sugar, soy sauce, stir-fry, add afterwards catsup, sweet fermented flour sauce,
Soya sauce, broad bean paste, stir-fry 1-2m；
(5) close fire, add lemon juice and stir-fry uniformly；
(6) when sauce temperature is cooled to below 80 DEG C, add pectin decomposer, xylitol and stir,
Prepare lemon monosodium glutamate meat pulp；
(7) the lemon monosodium glutamate meat pulp after cooling is poured in suitable container and sterilizes.
For the technical scheme making those skilled in the art be better understood from the application, below in conjunction with reality
Execute example technical scheme is clearly and completely described, it is clear that described embodiment is only
Being only a part of embodiment of the application, based on the embodiment in the application, those of ordinary skill in the art exist
Do not make the every other embodiment obtained under creative work premise, all should belong to the application protection
Scope.
Embodiment 1
Lemon monosodium glutamate meat pulp, its dispensing includes: 10 parts of lemon, element meat particle 30 parts, broken 3 parts of peanut, edible
Bacterium 3 parts, 3 parts of leaf mustard, 2 parts of bamboo shoot, monosodium glutamate 0.3 part, edible salt 1 part, sugar 0.5 part, catsup 1 part, sweet
Flour paste 3 parts, soya sauce 2 parts, broad bean paste 1 part, 1 part of soy sauce, pectin decomposer 0.3 part, xylitol 0.5 part,
Vegetable oil 30 parts.
The preparation method of lemon monosodium glutamate meat pulp, it comprises the following steps:
(1) weigh each raw material by above-mentioned weight portion, 3 parts of edible mushrooms, 3 portions of leaf mustard, 2 portions of bamboo shoot are cleaned, cut
Broken, with juice extractor by 10 parts of lemon juicings, obtain lemon juice；
(2) 30 parts of vegetable oil put in pots and be heated to 110 DEG C, be sequentially added into 3 portions of peanuts broken, 30 parts
Element meat particle stir-fries, and the time is 2m；
(3) changing little fire, continuously add 3 parts of edible mushrooms, 3 portions of leaf mustard, 2 portions of bamboo shoot, stir-fry 3m；
(4) add 0.3 portion of monosodium glutamate, 1 portion of edible salt, 0.5 portion of sugar, 1 portion of soy sauce, stir-fry, add the most again
Entering 1 portion of catsup, 3 parts of sweet fermented flour sauces, 2 parts of soya sauces, 1 part of broad bean paste, stir-fry 1m；
(5) close fire, add lemon juice and stir-fry uniformly；
(6) when sauce temperature is cooled to below 80 DEG C, 0.3 part of pectin decomposer, 0.5 part of xylitol are added
And stir, prepare lemon monosodium glutamate meat pulp；
(7) the lemon monosodium glutamate meat pulp after cooling is poured in suitable container and sterilizes.
Embodiment 2
Lemon monosodium glutamate meat pulp, its dispensing includes: 15 parts of lemon, element meat particle 33 parts, broken 4 parts of peanut, edible
Bacterium 4 parts, 4 parts of leaf mustard, 3 parts of bamboo shoot, monosodium glutamate 0.4 part, edible salt 2 parts, sugar 0.7 part, catsup 1.5 parts,
Sweet fermented flour sauce 4 parts, soya sauce 3 parts, broad bean paste 1.5 parts, 2 parts of soy sauce, pectin decomposer 0.4 part, xylitol
0.7 part, vegetable oil 35 parts.
The preparation method of lemon monosodium glutamate meat pulp, it comprises the following steps:
(1) weigh each raw material by above-mentioned weight portion, 4 parts of edible mushrooms, 4 portions of leaf mustard, 3 portions of bamboo shoot are cleaned, cut
Broken, with juice extractor by 15 parts of lemon juicings, obtain lemon juice；
(2) 35 parts of vegetable oil put in pots and be heated to 120 DEG C, be sequentially added into 4 portions of peanuts broken, 33 parts
Element meat particle stir-fries, and the time is 3m；
(3) changing little fire, continuously add 4 parts of edible mushrooms, 4 portions of leaf mustard, 3 portions of bamboo shoot, stir-fry 4m；
(4) add 0.4 portion of monosodium glutamate, 2 portions of edible salts, 0.7 portion of sugar, 2 portions of soy sauce, stir-fry, add the most again
Entering 1.5 portions of catsup, 4 parts of sweet fermented flour sauces, 3 parts of soya sauces, 1.5 parts of broad bean pastes, stir-fry 1.5m；
(5) close fire, add lemon juice and stir-fry uniformly；
(6) when sauce temperature is cooled to below 80 DEG C, 0.4 part of pectin decomposer, 0.7 part of xylitol are added
And stir, prepare lemon monosodium glutamate meat pulp；
(7) the lemon monosodium glutamate meat pulp after cooling is poured in suitable container and sterilizes.
Embodiment 3
Lemon monosodium glutamate meat pulp, its dispensing includes: 20 parts of lemon, element meat particle 35 parts, broken 5 parts of peanut, edible
Bacterium 5 parts, 5 parts of leaf mustard, 4 parts of bamboo shoot, monosodium glutamate 0.5 part, edible salt 3 parts, sugar 1 part, catsup 2 parts, sweet
5 parts of sauce, soya sauce 4 parts, broad bean paste 2 parts, 3 parts of soy sauce, pectin decomposer 0.5 part, xylitol 1 part, plant
Thing oil 40 parts.
The preparation method of lemon monosodium glutamate meat pulp, it comprises the following steps:
(1) weigh each raw material by above-mentioned weight portion, 5 parts of edible mushrooms, 5 portions of leaf mustard, 4 portions of bamboo shoot are cleaned, cut
Broken, with juice extractor by 20 parts of lemon juicings, obtain lemon juice；
(2) 40 parts of vegetable oil put in pots and be heated to 130 DEG C, be sequentially added into 5 portions of peanuts broken, 35 parts
Element meat particle stir-fries, and the time is 4m；
(3) changing little fire, continuously add 5 parts of edible mushrooms, 5 portions of leaf mustard, 4 portions of bamboo shoot, stir-fry 5m；
(4) add 0.5 portion of monosodium glutamate, 3 portions of edible salts, 1 portion of sugar, 3 portions of soy sauce, stir-fry, add 2 afterwards
Part catsup, 5 parts of sweet fermented flour sauces, 4 parts of soya sauces, 2 parts of broad bean pastes, stir-fry 2m；
(5) close fire, add lemon juice and stir-fry uniformly；
(6) when sauce temperature is cooled to below 80 DEG C, 0.5 part of pectin decomposer, 1 part of xylitol are added also
Stir, prepare lemon monosodium glutamate meat pulp；
(7) the lemon monosodium glutamate meat pulp after cooling is poured in suitable container and sterilizes.
Finally illustrate, above example only in order to technical scheme to be described and unrestricted, ability
Other amendment or equivalents that technical scheme is made by territory those of ordinary skill, as long as not taking off
From the spirit and scope of technical solution of the present invention, all should contain in the middle of scope of the presently claimed invention.
Claims (8)
1. lemon monosodium glutamate meat pulp, it is characterised in that its dispensing includes: lemon 10-20 part, element meat particle 30-35
Part, peanut broken 3-5 part, edible mushroom 3-5 part, leaf mustard 3-5 part, bamboo shoot 2-4 part, monosodium glutamate 0.3-0.5 part, food
With salt 1-3 part, sugar 0.5-1 part, catsup 1-2 part, sweet fermented flour sauce 3-5 part, soya sauce 2-4 part, broad bean paste
1-2 part, soy sauce 1-3 part, pectin decomposer 0.3-0.5 part, xylitol 0.5-1 part, vegetable oil 30-40 part.
Lemon monosodium glutamate meat pulp the most according to claim 1, it is characterised in that described lemon monosodium glutamate meat
Sauce, its dispensing includes: 15 parts of lemon, element meat particle 33 parts, broken 4 parts of peanut, edible mushroom 4 parts, 4 parts of leaf mustard,
3 parts of bamboo shoot, monosodium glutamate 0.4 part, edible salt 2 parts, sugar 0.7 part, catsup 1.5 parts, sweet fermented flour sauce 4 parts, soya sauce
3 parts, broad bean paste 1.5 parts, 2 parts of soy sauce, pectin decomposer 0.4 part, xylitol 0.7 part, vegetable oil 35 parts.
Lemon monosodium glutamate meat pulp the most according to claim 2, it is characterised in that described element meat particle, flower
Raw broken be all particle diameter be the particle of 0.05-0.15cm.
Lemon monosodium glutamate meat pulp the most according to claim 1, it is characterised in that described edible mushroom is fragrant
One in mushroom, flat mushroom, Hericium erinaceus, bolete.
Lemon monosodium glutamate meat pulp the most according to claim 1, it is characterised in that described bamboo shoot are spring bamboo.
Lemon monosodium glutamate meat pulp the most according to claim 1, it is characterised in that described soy sauce is
With soya bean for raw material with making soy sauce that microorganism spontaneous fermentation is made.
Lemon monosodium glutamate meat pulp the most according to claim 1, it is characterised in that described vegetable oil is
The tune that one or more greases in soybean oil, peanut oil, camellia oil, rapeseed oil, sunflower oil mix
And oil.
8. the preparation method of lemon monosodium glutamate meat pulp, it is characterised in that it comprises the following steps:
(1) weigh each raw material by above-mentioned weight portion, edible mushroom, leaf mustard, bamboo shoot are cleaned, shred, with squeezing
Juice machine, by lemon juicing, obtains lemon juice；
(2) vegetable oil put in pot and be heated to 110-130 DEG C, being sequentially added into peanut broken, plain
Meat particle stir-fries, and the time is 2-4m；
(3) changing little fire, continuously add edible mushroom, leaf mustard, bamboo shoot, stir-fry 3-5m；
(4) add monosodium glutamate, edible salt, sugar, soy sauce, stir-fry, add afterwards catsup, sweet fermented flour sauce,
Soya sauce, broad bean paste, stir-fry 1-2m；
(5) close fire, add lemon juice and stir-fry uniformly；
(6) when sauce temperature is cooled to below 80 DEG C, add pectin decomposer, xylitol and stir,
Prepare lemon monosodium glutamate meat pulp；
(7) the lemon monosodium glutamate meat pulp after cooling is poured in suitable container and sterilizes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
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| CN103798744A (en) * | 2013-08-20 | 2014-05-21 | 安徽食亿鲜食品有限公司 | Vegetarian meat paste and preparation method thereof |
| CN104381986A (en) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | Vegetarian meat sauce and preparation method thereof |
| CN104489635A (en) * | 2015-01-20 | 2015-04-08 | 徐金伟 | Faux-meat mushroom paste and making method thereof |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103798744A (en) * | 2013-08-20 | 2014-05-21 | 安徽食亿鲜食品有限公司 | Vegetarian meat paste and preparation method thereof |
| CN104381986A (en) * | 2014-11-21 | 2015-03-04 | 嘉善佳佳豆制品有限公司 | Vegetarian meat sauce and preparation method thereof |
| CN104489635A (en) * | 2015-01-20 | 2015-04-08 | 徐金伟 | Faux-meat mushroom paste and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
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Application publication date: 20160831 |