CN105995582A - Stewed lamb in brown sauce - Google Patents
Stewed lamb in brown sauce Download PDFInfo
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- CN105995582A CN105995582A CN201610507557.3A CN201610507557A CN105995582A CN 105995582 A CN105995582 A CN 105995582A CN 201610507557 A CN201610507557 A CN 201610507557A CN 105995582 A CN105995582 A CN 105995582A
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Abstract
The invention provides stewed lamb in brown sauce. The stewed lamb in brown sauce comprises 1 part of base stock, 1 part of small condiment package and 1 part of large condiment package, wherein 1 part of the base stock comprises the following ingredients: 100 catty of mutton, 300 catty of water, 3-15 catty of scallion, 1-5 catty of ginger, 1-5 catty of garlic, 1.5-4.5 catty of salt, 1-3 catty of sugar, 1-3 catty of wine sauce, 0.2-0.6 catty of Baijiu, 5-20 catty of Laoganma special pepper prepared with black bean oil and 1-4 catty of red kojic rice. The stewed lamb in the brown sauce is prepared by mixing 1 part of the base stock, 1 part of the small condiment package and 1 part of the large condiment package, stewing the mixture for 2 hours, and then braising the mixture for 4 hours. Branched chain fatty acids such as 4-methyl octanoic acid, 4-ethyl octanoic acid and 4-ethyl pelargonic acid in the mutton are neutralized and damaged by virtue of the synergistic action of the formula, the smell of the mutton is shaded by medicinal herbs, then the smell of the mutton is absorbed by an absorption effect generated after the red kojic rice is braised, and high-pressure braising time is reduced, so that the stewed lamb in the brown sauce prepared by the invention is free from the smell of the mutton, has no smell of the mutton after being cooled, has delicate mutton taste and is beneficial to eating.
Description
Technical field
The present invention relates to meat product field, particularly relate to a kind of mutton braised in brown sauce in hotpot.
Background technology
Carnis caprae seu ovis has warm middle qi-restoratives, invigorating the spleen and replenishing QI, body-building of whetting the appetite, kidney tonifying gas, supports gallbladder improving eyesight, controls asthenia and trembles with fear
Cold, effect of five kinds of strain and seven kinds of impairment.But the abnormal smells from the patient of Carnis caprae seu ovis is heavier, the digestion to gastrointestinal is born the most heavier, and uncomfortable
Close the bad people of stomach splenic function to eat.For solving the smell of mutton of Carnis caprae seu ovis, cooking process adds Radix Glycyrrhizae with appropriate
Cooking wine, Rhizoma Zingiberis Recens are cooked together, although aforesaid way has well hidden the smell of mutton of Carnis caprae seu ovis, but reduce
The taste and flavor of Carnis caprae seu ovis itself, does not meets mass food and drink custom.And covering effect reduces after the cooling period,
Smell of mutton occurs.Or, sprayed by long-time high-temperature heating or steam, but the nutritive value of Carnis caprae seu ovis can be reduced
And mouthfeel, it is typically only used for goat extreme emaciation and has a strong smell process.
Summary of the invention
For drawbacks described above and the problem of prior art, it is only that the purpose of the embodiment of the present invention is to provide a kind of taste
Without smelling of mutton the mutton braised in brown sauce in hotpot of good mouthfeel.
In order to achieve the above object, the present invention provides following technical scheme: mutton braised in brown sauce in hotpot, including,
Base material 1 part, 1 part of described base material includes: 100 jin of Carnis caprae seu ovis；300 jin of water；Herba Alii fistulosi 3-15 jin；Rhizoma Zingiberis Recens
1-5 jin；Bulbus Allii 1-5 jin；Salt 1.5-4.5 jin；Sugar 1-3 jin；Cooking wine 1-3 jin；Chinese liquor 0.2-0.6 jin；
Old foster-mother's soya beans with distinctive flavour oil Fructus Capsici 5-20 jin；Monas cuspurpureus Went 1-4 jin；
Small powder bag 1 part；Fructus Anisi Stellati bag 1 part；
1 part of described base material, 1 part of described small powder bag and 1 part of described Fructus Anisi Stellati bag mixing are stewed 1 hour, stewing system
0.5 hour, obtain initial Carnis caprae seu ovis.
Wherein, 1 part of described small powder bag, including: Pericarpium Zanthoxyli 0.2-0.8 jin；Fructus Anisi Stellati 0.2-0.8 jin；Fructus Tsaoko
0.2-0.8 jin；Radix Fici Hirtae 0.2-0.8 jin.
Wherein, 1 part of described Fructus Anisi Stellati bag, including: Rhizoma Alpiniae Officinarum 0.2-1 jin；Bluish waves 0.2-1 jin；Oleum Linderae 0.2-1
Jin；Fructus Foeniculi 0.2-1 jin；Herba Pelargonii Graveolentis 0.2-1 jin；Radix Angelicae Dahuricae 0.2-1 jin；Amomum globosum loureiro 0.2-1 jin；Fructus Amomi Rotundus 0.2-1
Jin；Semen Myristicae 0.2-1 jin；Fructus Amomi 0.2-1 jin.
Wherein, also including, sesame paste material and/or three closes oil small powder；Sesame paste material and/or three are closed oil small powder uniform
Smear to initial Carnis caprae seu ovis surface.
Wherein, the preparation method of described sesame paste material is: sesame paste 5 jin；Monosodium glutamate 0.05-0.2 jin；Chicken essence
0.05-0.2 jin；SHISANXIANG 0.02-0.08 jin；Light soy sauce 0.1-0.5 jin；Dark soy sauce 0.1-0.4 jin；Shrimp sauce
0.1-0.4 jin；Preserved beancurd 0.2-1 jin；Folium Allii tuberosi flower sauce 0.2-1 jin, uniformly mixes and makes pasty state.
Wherein, described three preparation methoies closing oil small powder are: by Herba Alii fistulosi 0.1-0.5 jin；Rhizoma Zingiberis Recens 0.1-0.5 jin；
Pericarpium Zanthoxyli 0.1-0.5 jin；Fructus Anisi Stellati 0.1-0.5 jin, calls in after boiling 0.5 hour, chicken essence 0.002-0.02 jin；
Monosodium glutamate 0.002-0.02 jin；Oyster sauce 0.4-1.5 jin；U.S.'s the freshest soy sauce 0.002-0.02 jin；Vinegar 1-5 jin；
Light soy sauce 0.1-0.5 jin；Oleum sesami 0.05-0.5 jin；Sucus Zingberis 0.2-1 jin；Mashed garlic 0.2-1 jin uniformly mixes and stirs
Mixing becomes.
Wherein, described base material also includes, joins food；Described food of joining is chicken neck and/or Testis Et penis Bovis seu Bubali.
Wherein, the preparation method of described chicken neck is: by 5 jin of exhausted taste chicken neck；Chicken essence 0.1-0.5 jin；Sugar 0.1-0.5
Jin；Salt 0.1-0.5 jin；Old foster-mother's soya beans with distinctive flavour oil Fructus Capsici 0.4-2 jin；MAJIAO 0.05-0.3 jin, stewes
Seethe with excitement to water, put into pressure cooker and stew 15 minutes.
Wherein, the preparation method of described Testis Et penis Bovis seu Bubali is: by exhausted taste Testis Et penis Bovis seu Bubali 5 jin；Chicken essence 0.1-0.5 jin；Sugar 0.1-0.5
Jin；Salt 0.1-0.5 jin；Old foster-mother's soya beans with distinctive flavour oil Fructus Capsici 0.4-2 jin；Cooking wine 0.01-0.5 jin, stewes
Seethe with excitement to water, put into pressure cooker and stew 0.5 hour.
A kind of mutton braised in brown sauce in hotpot that the present invention provides, by the synergism of formula by 4-methyloctanoic acid in Carnis caprae seu ovis,
The branched chain fatty acids such as 4-ethyl octanoic acid, 4-ethyl nonanoic acid are neutralized and destroy, and hide sheep by medical material
Meat smell of mutton, the adsorption again being had after Monas cuspurpureus Went is stewed and boiled absorb sheep smell of mutton, and reduce high pressure stew boil
Time, it is ensured that the mutton braised in brown sauce in hotpot without smelling of mutton prepared by the present invention, after cooling, do not have smell of mutton, and Carnis caprae seu ovis
Mouthfeel is delicate, is beneficial to edible.
Detailed description of the invention
Below in conjunction with embodiments of the invention, technical scheme is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the present invention rather than whole embodiments.Base
Embodiment in the present invention, those of ordinary skill in the art are obtained under not making creative work premise
The every other embodiment obtained, broadly falls into the scope of protection of the invention.
Radix Fici Hirtae is the Flos Magnoliae do not bloomed, and can be used as medicine, and has another name called smooth Fructus Persicae.
Old foster-mother soya beans with distinctive flavour oil Fructus Capsici is market purchasing.
Embodiment 1:
Mutton braised in brown sauce in hotpot includes, base material 1 part, small powder bag 1 part, and Fructus Anisi Stellati bag 1 part mixing, after stewing 1 hour
Stewing system 0.5 as a child obtained initial Carnis caprae seu ovis.
1 part of base material is by 100 jin of Carnis caprae seu ovis；300 jin of water；3 jin of Herba Alii fistulosi；Rhizoma Zingiberis Recens 1 jin；Bulbus Allii 1 jin；Salt 1.5 jin；
Sugar 1 jin；Cooking wine 1 jin；Chinese liquor 0.2 jin；5 jin of old foster-mother soya beans with distinctive flavour oil Fructus Capsici；Monas cuspurpureus Went 1 jin
Mixing kneading is prepared from.
1 part of small powder bag is by 0.2 jin of Pericarpium Zanthoxyli；Fructus Anisi Stellati 0.2 jin；Fructus Tsaoko 0.2 jin；After Radix Fici Hirtae 0.2 jin mixing,
Put in Non-woven cloth bag and make.
1 part of Fructus Anisi Stellati bag is by Rhizoma Alpiniae Officinarum 0.2 jin；0.2 jin of bluish waves；Oleum Linderae 0.2 jin；Fructus Foeniculi 0.2 jin；Herba Pelargonii Graveolentis
0.2 jin；The Radix Angelicae Dahuricae 0.2 jin；Amomum globosum loureiro 0.2 jin；Fructus Amomi Rotundus 0.2 jin；Semen Myristicae 0.2 jin；Fructus Amomi 0.2 jin mixing
After, put in Non-woven cloth bag and make.
Also include, sesame paste material, by sesame paste material uniform application to the i.e. edible in initial Carnis caprae seu ovis surface.
Sesame paste material is by sesame paste 5 jin；Monosodium glutamate 0.05-0.2 jin；Chicken essence 0.05-0.2 jin；SHISANXIANG 0.02-0.08
Jin；Light soy sauce 0.1-0.5 jin；Dark soy sauce 0.1-0.4 jin；Shrimp sauce 0.1-0.4 jin；Preserved beancurd 0.2-1 jin；
Folium Allii tuberosi flower sauce 0.2-1 jin, uniformly mixes and makes pasty state.
Embodiment 2:
Mutton braised in brown sauce in hotpot includes, base material 1 part, small powder bag 1 part, and Fructus Anisi Stellati bag 1 part mixing, after stewing 1 hour
Stewing system 0.5 as a child obtained initial Carnis caprae seu ovis.
1 part of base material is by 100 jin of Carnis caprae seu ovis；300 jin of water；15 jin of Herba Alii fistulosi；Rhizoma Zingiberis Recens 5 jin；Bulbus Allii 5 jin；Salt 4.5
Jin；Sugar 3 jin；Cooking wine 3 jin；Chinese liquor 0.6 jin；20 jin of old foster-mother soya beans with distinctive flavour oil Fructus Capsici；Monas cuspurpureus Went
4 jin of mixing kneadings are prepared from.
1 part of small powder bag is by 0.8 jin of Pericarpium Zanthoxyli；Fructus Anisi Stellati 0.8 jin；Fructus Tsaoko 0.8 jin；After Radix Fici Hirtae 0.8 jin mixing,
Put in Non-woven cloth bag and make.
1 part of Fructus Anisi Stellati bag is by Rhizoma Alpiniae Officinarum 1 jin；1 jin of bluish waves；Oleum Linderae 1 jin；Fructus Foeniculi 1 jin；Herba Pelargonii Graveolentis 1 jin；In vain
The root of Dahurian angelica 1 jin；Amomum globosum loureiro 1 jin；Fructus Amomi Rotundus 1 jin；Semen Myristicae 1 jin；After Fructus Amomi 1 jin mixing, put into Non-woven cloth bag
In make.
Also include, sesame paste material, by sesame paste material uniform application to the i.e. edible in initial Carnis caprae seu ovis surface.
Sesame paste material is by sesame paste 5 jin；Monosodium glutamate 0.05-0.2 jin；Chicken essence 0.05-0.2 jin；SHISANXIANG 0.02-0.08
Jin；Light soy sauce 0.1-0.5 jin；Dark soy sauce 0.1-0.4 jin；Shrimp sauce 0.1-0.4 jin；Preserved beancurd 0.2-1 jin；
Folium Allii tuberosi flower sauce 0.2-1 jin, uniformly mixes and makes pasty state.
Embodiment 3:
Mutton braised in brown sauce in hotpot includes, base material 1 part, small powder bag 1 part, and Fructus Anisi Stellati bag 1 part mixing, after stewing 1 hour
Stewing system 0.5 as a child obtained initial Carnis caprae seu ovis.
1 part of base material is by 100 jin of Carnis caprae seu ovis；300 jin of water；9 jin of Herba Alii fistulosi；Rhizoma Zingiberis Recens 3 jin；Bulbus Allii 3 jin；Salt 3 jin；
Sugar 2 jin；Cooking wine 2 jin；Chinese liquor 0.4 jin；12.5 jin of old foster-mother soya beans with distinctive flavour oil Fructus Capsici；Monas cuspurpureus Went 2.5
Jin mixing kneading is prepared from.
1 part of small powder bag is by 0.5 jin of Pericarpium Zanthoxyli；Fructus Anisi Stellati 0.5 jin；Fructus Tsaoko 0.5 jin；After Radix Fici Hirtae 0.5 jin mixing,
Put in Non-woven cloth bag and make.
1 part of Fructus Anisi Stellati bag is by Rhizoma Alpiniae Officinarum 0.6 jin；0.6 jin of bluish waves；Oleum Linderae 0.6 jin；Fructus Foeniculi 0.6 jin；Herba Pelargonii Graveolentis
0.6 jin；The Radix Angelicae Dahuricae 0.6 jin；Amomum globosum loureiro 0.6 jin；Fructus Amomi Rotundus 0.6 jin；Semen Myristicae 0.6 jin；Fructus Amomi 0.6 jin mixing
After, put in Non-woven cloth bag and make.
Also include, sesame paste material, by sesame paste material uniform application to the i.e. edible in initial Carnis caprae seu ovis surface.
Sesame paste material is by sesame paste 5 jin；Monosodium glutamate 0.1 jin；Chicken essence 0.1 jin；SHISANXIANG 0.05 jin；Light soy sauce 0.3
Jin；Dark soy sauce 0.25 jin；Shrimp sauce 0.25 jin；Preserved beancurd 0.6 jin；Folium Allii tuberosi flower sauce 0.6 jin, uniformly mixes
Pasty state is made in stirring.
In a kind of optional embodiment, it is also possible to use three conjunction oil small powder uniform application to initial Carnis caprae seu ovis surface
Eat.
Three close oil small powder by by Herba Alii fistulosi 0.1-0.5 jin；Rhizoma Zingiberis Recens 0.1-0.5 jin；Pericarpium Zanthoxyli 0.1-0.5 jin；Fructus Anisi Stellati
0.1-0.5 jin, calls in after boiling 0.5 hour, chicken essence 0.002-0.02 jin；Monosodium glutamate 0.002-0.02 jin；
Oyster sauce 0.4-1.5 jin；U.S.'s the freshest soy sauce 0.002-0.02 jin；Vinegar 1-5 jin；Light soy sauce 0.1-0.5 jin；Fragrant
Oil 0.05-0.5 jin；Sucus Zingberis 0.2-1 jin；Mashed garlic 0.2-1 jin uniform stirring mixes.
In a kind of optional embodiment, it is also possible to after using three conjunction oil small powders to be mixed by 1:2 with mahjong material
Uniform application, to initial Carnis caprae seu ovis surface, makes three conjunction oil small powders melt with the mixing sauce of mahjong material by evacuation
Enter in Carnis caprae seu ovis.
Also including, join food, joining food and the Carnis caprae seu ovis ratio according to 10:1-5, mix homogeneously uses.
In a kind of optional embodiment, also including joining food in base material, joining food is chicken neck, the system of chicken neck
Preparation Method is by 5 jin of exhausted taste chicken neck；Chicken essence 0.1 jin；Sugar 0.1 jin；Salt 0.1 jin；Old foster-mother's local flavor bean
0.4 jin of soy sauce Fructus Capsici；MAJIAO 0.05 jin, stewes and seethes with excitement to water, put into pressure cooker and stew 15 minutes.
Or, 5 jin of exhausted taste chicken neck；Chicken essence 0.5 jin；Sugar 0.5 jin；Salt 0.5 jin；Old foster-mother's soya beans with distinctive flavour
2 jin of Fructus Capsici processed of oil；MAJIAO 0.3 jin, stewes and seethes with excitement to water, put into pressure cooker and stew 15 minutes.
Or, 5 jin of exhausted taste chicken neck；Chicken essence 0.3 jin；Sugar 0.3 jin；Salt 0.3 jin；Old foster-mother's soya beans with distinctive flavour
1.2 jin of Fructus Capsici processed of oil；MAJIAO 0.2 jin, stewes and seethes with excitement to water, put into pressure cooker and stew 15 minutes.
In a kind of optional embodiment, joining food is Testis Et penis Bovis seu Bubali, and the preparation method of Testis Et penis Bovis seu Bubali is by exhausted taste Testis Et penis Bovis seu Bubali 5
Jin；Chicken essence 0.1 jin；Sugar 0.1 jin；Salt 0.1 jin；0.4 jin of old foster-mother soya beans with distinctive flavour oil Fructus Capsici；Material
Wine 0.01 jin, stewes and seethes with excitement to water, put into pressure cooker and stew 0.5 hour.
Or, by exhausted taste Testis Et penis Bovis seu Bubali 5 jin；Chicken essence 0.5 jin；Sugar 0.5 jin；Salt 0.5 jin；Old foster-mother's local flavor bean
2 jin of soy sauce Fructus Capsici；Cooking wine 0.5 jin, stewes and seethes with excitement to water, put into pressure cooker and stew 0.5 hour.
Or, by exhausted taste Testis Et penis Bovis seu Bubali 5 jin；Chicken essence 0.3 jin；Sugar 0.3 jin；Salt 0.3 jin；Old foster-mother's local flavor bean
1.2 jin of soy sauce Fructus Capsici；Cooking wine 0.3 jin, stewes and seethes with excitement to water, put into pressure cooker and stew 0.5 hour.
In one optionally embodiment, join chicken neck and Testis Et penis Bovis seu Bubali that food is above-mentioned preparation.
The above, the only detailed description of the invention of the present invention, but protection scope of the present invention is not limited to
This, any those familiar with the art, in the technical scope that the invention discloses, can readily occur in
Change or replacement, all should contain within protection scope of the present invention.Therefore, protection scope of the present invention should
Described it is as the criterion with scope of the claims.
Claims (9)
1. mutton braised in brown sauce in hotpot, it is characterised in that include,
Base material 1 part, 1 part of described base material includes: 100 jin of Carnis caprae seu ovis；300 jin of water；Herba Alii fistulosi 3-15 jin；Rhizoma Zingiberis Recens
1-5 jin；Bulbus Allii 1-5 jin；Salt 1.5-4.5 jin；Sugar 1-3 jin；Cooking wine 1-3 jin；Chinese liquor 0.2-0.6 jin；
Old foster-mother's soya beans with distinctive flavour oil Fructus Capsici 5-20 jin；Monas cuspurpureus Went 1-4 jin；
Small powder bag 1 part；Fructus Anisi Stellati bag 1 part；
1 part of described base material, 1 part of described small powder bag and 1 part of described Fructus Anisi Stellati bag mixing are stewed 1 hour, stewing system
0.5 hour, obtain initial Carnis caprae seu ovis.
Mutton braised in brown sauce in hotpot the most according to claim 1, it is characterised in that 1 part of described small powder bag, including:
Pericarpium Zanthoxyli 0.2-0.8 jin；Fructus Anisi Stellati 0.2-0.8 jin；Fructus Tsaoko 0.2-0.8 jin；Radix Fici Hirtae 0.2-0.8 jin.
Mutton braised in brown sauce in hotpot the most according to claim 2, it is characterised in that 1 part of described Fructus Anisi Stellati bag, including:
Rhizoma Alpiniae Officinarum 0.2-1 jin；Bluish waves 0.2-1 jin；Oleum Linderae 0.2-1 jin；Fructus Foeniculi 0.2-1 jin；Herba Pelargonii Graveolentis 0.2-1
Jin；Radix Angelicae Dahuricae 0.2-1 jin；Amomum globosum loureiro 0.2-1 jin；Fructus Amomi Rotundus 0.2-1 jin；Semen Myristicae 0.2-1 jin；Fructus Amomi 0.2-1
Jin.
4. according to the mutton braised in brown sauce in hotpot described in any one of claim 1-3, it is characterised in that also include, sesame paste
Material and/or three closes oil small powder；Sesame paste material and/or three are closed oil small powder uniform application to initial Carnis caprae seu ovis surface.
Mutton braised in brown sauce in hotpot the most according to claim 4, it is characterised in that the preparation method of described sesame paste material
For: sesame paste 5 jin；Monosodium glutamate 0.05-0.2 jin；Chicken essence 0.05-0.2 jin；SHISANXIANG 0.02-0.08 jin；
Light soy sauce 0.1-0.5 jin；Dark soy sauce 0.1-0.4 jin；Shrimp sauce 0.1-0.4 jin；Preserved beancurd 0.2-1 jin；Folium Allii tuberosi
Flower sauce 0.2-1 jin, uniformly mixes and makes pasty state.
Mutton braised in brown sauce in hotpot the most according to claim 4, it is characterised in that described three close the preparation of oil small powder
Method is: by Herba Alii fistulosi 0.1-0.5 jin；Rhizoma Zingiberis Recens 0.1-0.5 jin；Pericarpium Zanthoxyli 0.1-0.5 jin；Fructus Anisi Stellati 0.1-0.5
Jin, calls in after boiling 0.5 hour, chicken essence 0.002-0.02 jin；Monosodium glutamate 0.002-0.02 jin；Oyster sauce 0.4-1.5
Jin；U.S.'s the freshest soy sauce 0.002-0.02 jin；Vinegar 1-5 jin；Light soy sauce 0.1-0.5 jin；Oleum sesami 0.05-0.5
Jin；Sucus Zingberis 0.2-1 jin；Mashed garlic 0.2-1 jin uniformly mixes to be made.
7. according to the mutton braised in brown sauce in hotpot described in any one of claim 1-3, it is characterised in that described base material also wraps
Include, join food；Described food of joining is chicken neck and/or Testis Et penis Bovis seu Bubali.
Mutton braised in brown sauce in hotpot the most according to claim 7, it is characterised in that the preparation method of described chicken neck is:
By 5 jin of exhausted taste chicken neck；Chicken essence 0.1-0.5 jin；Sugar 0.1-0.5 jin；Salt 0.1-0.5 jin；Old foster-mother's wind
Taste Semen Sojae Preparatum oil Fructus Capsici 0.4-2 jin；MAJIAO 0.05-0.3 jin, stewes and seethes with excitement to water, put into pressure cooker and stew 15
Minute.
Mutton braised in brown sauce in hotpot the most according to claim 8, it is characterised in that the preparation method of described Testis Et penis Bovis seu Bubali is:
By exhausted taste Testis Et penis Bovis seu Bubali 5 jin；Chicken essence 0.1-0.5 jin；Sugar 0.1-0.5 jin；Salt 0.1-0.5 jin；Old foster-mother's wind
Taste Semen Sojae Preparatum oil Fructus Capsici 0.4-2 jin；Cooking wine 0.01-0.5 jin, stewes and seethes with excitement to water, put into pressure cooker and stew 0.5
Hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610507557.3A CN105995582A (en) | 2016-07-01 | 2016-07-01 | Stewed lamb in brown sauce |
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| CN201610507557.3A CN105995582A (en) | 2016-07-01 | 2016-07-01 | Stewed lamb in brown sauce |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN104939013A (en) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | Braised food condiment, method for preparing braised foods and braised foods |
-
2016
- 2016-07-01 CN CN201610507557.3A patent/CN105995582A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886674A (en) * | 2015-06-17 | 2015-09-09 | 冯星星 | Preparation method of instant mutton soup |
| CN104939013A (en) * | 2015-06-29 | 2015-09-30 | 重庆普恒食品科技有限公司 | Braised food condiment, method for preparing braised foods and braised foods |
Non-Patent Citations (1)
| Title |
|---|
| 文怡: "《文怡家的私房菜》", 31 January 2012, 中国纺织出版社 * |
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