CN106072383A - A kind of seafood dip of Lepidinm meyenii Walp local flavor and preparation method thereof - Google Patents
A kind of seafood dip of Lepidinm meyenii Walp local flavor and preparation method thereof Download PDFInfo
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- CN106072383A CN106072383A CN201610590185.5A CN201610590185A CN106072383A CN 106072383 A CN106072383 A CN 106072383A CN 201610590185 A CN201610590185 A CN 201610590185A CN 106072383 A CN106072383 A CN 106072383A
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- meyenii walp
- lepidinm meyenii
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- walp
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Abstract
The invention discloses the seafood dip of a kind of Lepidinm meyenii Walp local flavor, each component including following parts by weight: Lepidinm meyenii Walp 20 ~ 40 parts, white vinegar 1 ~ 8 part, 3 ~ 7 parts of soy sauce, cooking wine 5 ~ 15 parts, bruised ginger 6 ~ 15 parts, Mel 5 ~ 15 parts, Sal 4 ~ 7 parts, citric acid 0.4 ~ 0.8 part, 10 ~ 15 parts of ascorbic acid, Sorbitol 10 ~ 15 parts, salad oil 6 ~ 15 parts.The beneficial effects of the present invention is: 1) this seafood peppery taste of dip mustard is soft, without the abnormal flavour such as bitter, sour, puckery, nose phenomenon of will not choking；2) Lepidinm meyenii Walp is added, nutritious；3) preparation is simple, it is simple to promotes on a large scale.
Description
Technical field
The invention belongs to food seasoning technical field, more particularly, to a kind of Lepidinm meyenii Walp local flavor seafood dip and
Preparation method.
Background technology
Along with the raising day by day of living standards of the people, a series of dining rooms with various countries' national characters begin to appear in China
Street corner, wherein Japanese cuisine is referred to as " to use by people with its salubrious color, unique moulding and the nutrition-allocated proportion be particular about very much
The dish that eyes are eaten ", liked by increasing people.Mostly being in Japan's dish and eat raw, Lobster, tuna, salmon etc. are all
It is to dip in the delicious food that mustard is eaten raw.Mustard has strong pungent volatility acid, can saliva stimulating and the secretion of gastric juice, have out
Effect of stomach, can strengthen the appetite of people, and it contains abundant isothiocyanate, and this composition not only has preferably sterilization
Effect, it is possible to prevention decayed tooth, and inhibitory action selective to malignant cell, it is possible to reduce people and suffer from pulmonary carcinoma, gastric cancer, prostatitis
Adenocarcinoma, intestinal cancer, the danger of breast carcinoma.
The Chinese patent of Publication No. CN 105639577A discloses that a kind of blue or green mustard containing Wasabia japonic (Euterma Wasabi) granule is peppery and preparation side
Method, this green grass or young crops mustard is peppery mainly contains horseradish powder processed, drying mustard meal and Wasabia japonic (Euterma Wasabi) granule etc..But, wasabi acid is excessively choked nose,
Oral cavity and respiratory tract smoothness how can be caused uncomfortable, there is certain zest, make many consumers smell and step back.It is thus desirable to
A kind of novel mustard taste flavouring agent, both can meet people and eat the needs of mustard, not have again the strongest zest.
Summary of the invention
For above-mentioned weak point of the prior art, the seafood that it is an object of the invention to provide a kind of Lepidinm meyenii Walp local flavor is dipped in
Material, the peppery taste of its mustard is soft, nose phenomenon of will not choking, nutritious, delicious flavour.
Another object of the present invention is to provide the preparation method of the seafood dip of above-mentioned Lepidinm meyenii Walp local flavor.
The above-mentioned purpose of the present invention is achieved by the following technical programs.
The seafood dip of a kind of Lepidinm meyenii Walp local flavor, including each component of following parts by weight: Lepidinm meyenii Walp 20 ~ 40 parts, white vinegar 1 ~ 8
Part, 3 ~ 7 parts of soy sauce, cooking wine 5 ~ 15 parts, bruised ginger 6 ~ 15 parts, Mel 5 ~ 15 parts, Sal 4 ~ 7 parts, citric acid 0.4 ~ 0.8 part, anti-
Bad hematic acid 10 ~ 15 parts, Sorbitol 10 ~ 15 parts, salad oil 6 ~ 15 parts.
The seafood dip of Lepidinm meyenii Walp local flavor of the present invention is formed through mixing, homogenizing modulation by the above-mentioned raw material forming number.
In inventive formulation, Lepidinm meyenii Walp is rich in glucosinolate, through enzyme hydrolysis effect, the active component isothiocyanate discharged
Class material has the biologic activity of preferable bactericidal effect and height, it is possible to have pre-to digestive system and urologic neoplasms
Anti-effect；Salad oil, citric acid, ascorbic acid and Sorbitol can strengthen the stability of isothiocyanate constituents, improve and produce
Product quality；Bruised ginger can remove fishy smell；Mel can cover bitterness, and the mouthfeel of seafood dip, local flavor can be made more prominent；Salt, white
Vinegar, cooking wine not only have effect of seasoning, play the effect of anticorrosion, stable prod the most to a certain extent.
Inventor finds when early-stage Study, and Lepidinm meyenii Walp extracts process can destroy or lose a lot of Maca reactive and nutrition one-tenth
Point, the effect using Lepidinm meyenii Walp ratio Maca extract is more preferable, and therefore this dip is made with Lepidinm meyenii Walp for raw material, and taste is fresh peppery, simultaneously
Rich in other nutritional labelings multiple.Dip salinity of the present invention is moderate, thickness is appropriate, is that a kind of peppery taste of mustard is soft, without bitter, acid,
The puckery abnormal flavour that waits, nose phenomenon of will not choking, nutritious, the seafood dip of delicious flavour, remain similar mustard product simultaneously
And the distinctive local flavor of Lepidinm meyenii Walp.Can realize eating raw the edible safety of seafood, be reduced or eliminated what pathogenic microorganism pollution brought
Potential safety hazard, ensures the healthy of consumer, increases the acceptable degree of product.
Preferably, it is made up of each component of following parts by weight: Lepidinm meyenii Walp 30 ~ 35 parts, white vinegar 5 ~ 6 parts, 4 ~ 5 parts of soy sauce,
Cooking wine 8 ~ 10 parts, bruised ginger 9 ~ 10 parts, Mel 10 ~ 12 parts, Sal 5 ~ 6 parts, citric acid 0.4 ~ 0.6 part, ascorbic acid 10 ~ 12
Part, Sorbitol 12 ~ 15 parts, salad oil 7 ~ 10 parts.
Preferably, described Lepidinm meyenii Walp includes fresh Lepidinm meyenii Walp root, Lepidinm meyenii Walp dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power
Or one or more in Lepidinm meyenii Walp superfine powder.
Preferably, the processing method of described fresh Lepidinm meyenii Walp is: takes fresh Lepidinm meyenii Walp root, decontamination, cleans, be cut into 0.5 × 0.5
The little fourth of ~ 3 × 3 cm, carries out homogenized the most under cryogenic, is crushed to pureed, standby；Or, described Lepidinm meyenii Walp is done
Really, the processing method of Lepidinm meyenii Walp dry tablet be: pulverized 100 mesh sieves, standby；Described Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power, Lepidinm meyenii Walp ultra micro
The particle diameter of powder is less than 100 mesh.It is highly preferred that described little fourth is 1 × 1 cm.
It is to prevent glucosinolate in this step with regard to enzymolysis that fresh Lepidinm meyenii Walp root carries out homogenized under cryogenic.
Preferably, carry out homogenized under described cryogenic conditions and use the low-temperature homogenate machine with strong wind cooling device.
In the seafood dip of the Lepidinm meyenii Walp local flavor of the present invention, the preparation method of described bruised ginger is: takes Rhizoma Zingiberis Recens block and cleans, section,
Shredding, minces to bruised ginger.
In the seafood dip of the Lepidinm meyenii Walp local flavor of the present invention, described white vinegar, citric acid, soy sauce, cooking wine, Mel, Sal, anti-
Bad hematic acid, Sorbitol and salad oil, be the customary commercial that market can be bought.
The present invention also provides for the preparation method of the seafood dip of above-mentioned Lepidinm meyenii Walp local flavor, comprises the steps:
(1) fresh Lepidinm meyenii Walp root is carried out homogenized under cryogenic, be crushed to pureed；Or, by the agate less than 100 mesh
Coffee dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp superfine powder add water and are modulated into the mud of fresh Lepidinm meyenii Walp degree
Shape；The Lepidinm meyenii Walp mud being in harmonious proportion is super with fresh Lepidinm meyenii Walp root, Lepidinm meyenii Walp dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp
One or more in micropowder are raw material；
(2) the Lepidinm meyenii Walp mud that step (1) has been in harmonious proportion is sent out system 1 ~ 3 h at 35 ~ 37 DEG C of constant temperature；
(3) white vinegar, soy sauce, cooking wine, bruised ginger, Mel, Sal, citric acid, ascorbic acid are prepared with Sorbitol, and add
Enter and send out in the Lepidinm meyenii Walp mud made to step (2), mix homogeneously, after being heated to 85 ~ 95 DEG C, stop heating；
(4) adding salad oil, abundant homogenizing mixes, and is maintained at 80 ~ 90 DEG C of bottling sealings, is rapidly cooled to room temperature, is i.e. prepared into
Seafood dip to described Lepidinm meyenii Walp local flavor.
Preferably, it is 37 DEG C that step (2) described constant temperature sends out the temperature of system, and the time is 2 h.
Preferably, the temperature of step (3) described heating is 90 DEG C.
Preferably, the time of step (4) described homogenizing mixing is 5 min, and the temperature of bottling sealing is 85 DEG C.
Preferably, when Lepidinm meyenii Walp is Lepidinm meyenii Walp dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp superfine powder,
Adding the water of Lepidinm meyenii Walp weight 6.8 ~ 7.2 times, re-modulation becomes pureed.
Compared with prior art, the present invention has the beneficial effects that: 1) this seafood peppery taste of dip mustard is soft, without bitter, acid,
Puckery abnormal flavour such as grade, nose phenomenon of will not choking；2) Lepidinm meyenii Walp is added, nutritious；3) preparation is simple, it is simple to extensive
Popularization.
Detailed description of the invention
In order to make the purpose of the present invention, technical scheme and advantage clearer, below in conjunction with embodiment, to the present invention
It is further elaborated.Should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.Unless stated otherwise, the present invention uses reagent, method and apparatus are the art conventional reagent, method
And equipment.
Lepidinm meyenii Walp (Lepidium meyenii Walp., it is called for short Maca) it is to originate in Peru's height above sea level 3 500 more than m peace the
The herbaceous plant of this high and cold mountain area, for local Common Vegetables, belongs to Cruciferae separate row Vegetable spp.China has planted since introducing a fine variety the beginning of this century
Planting area constantly to expand, Yunnan, Tibet are for mainly planting area.Lepidinm meyenii Walp contains rich in protein, carbohydrate, meals fibre
Dimension, vitamin and mineral, have higher nutritive value.Additionally, Lepidinm meyenii Walp contains macamide, Lepidinm meyenii Walp alkene, glucosinolate, life
The main secondary metabolites such as alkaloids.Research shows, Lepidinm meyenii Walp have resisting fatigue, enhancing immunity, raising fertility, antiinflammatory, anticancer,
The multiple effect such as antioxidation.Lepidinm meyenii Walp has heavier acid, and its main pungency component is similar to mustard, is the generation of glucosinolate
Thank to product isosulfocyanate material.But, the acid of Lepidinm meyenii Walp does not has mustard less intense stimulus, therefore, utilizes Lepidinm meyenii Walp
Making seafood dip, as flavoring agent, can meet the requirement that nutrition and taste are had concurrently by the more crowd in market.
The preparation method of the seafood dip of example 1 below ~ 4 and comparative example 1 ~ 2, comprises the steps:
(1) fresh Lepidinm meyenii Walp root is carried out homogenized under cryogenic, be crushed to pureed；Or, by the agate less than 100 mesh
Coffee dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp superfine powder add water and are modulated into the mud of fresh Lepidinm meyenii Walp degree
Shape；The described weight added water is Lepidinm meyenii Walp (Lepidinm meyenii Walp dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp superfine powder)
6.8 ~ 7.2 times of weight；The Lepidinm meyenii Walp mud being in harmonious proportion is with fresh Lepidinm meyenii Walp root, Lepidinm meyenii Walp dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp
One or more in ovendry power or Lepidinm meyenii Walp superfine powder are raw material；
(2) Lepidinm meyenii Walp mud step (1) being in harmonious proportion sends out system 2 h at 37 DEG C of constant temperature；
(3) white vinegar, soy sauce, cooking wine, bruised ginger, Mel, Sal, citric acid, ascorbic acid are prepared with Sorbitol, and add
Enter and send out in the Lepidinm meyenii Walp mud made to step (2), mix homogeneously, after being heated to 90 DEG C, stop heating；
(4) salad oil is added, abundant homogenizing mixing 5min, it is maintained at 85 DEG C of bottling sealings, is rapidly cooled to room temperature, i.e. prepares
Obtain the seafood dip of described Lepidinm meyenii Walp local flavor.
Embodiment 1
The seafood dip of a kind of Lepidinm meyenii Walp local flavor, is made up of the raw material of following parts by weight: fresh Lepidinm meyenii Walp 30 parts, white vinegar 5 parts, soy sauce
5 parts, cooking wine 10 parts, bruised ginger 10 parts, Mel 10 parts, Sal 6 parts, citric acid 0.6 part, 12 parts of ascorbic acid, Sorbitol 12 parts,
Salad oil 10 parts.
Embodiment 2
The seafood dip of a kind of Lepidinm meyenii Walp local flavor, is made up of the raw material of following parts by weight: 35 parts of Lepidinm meyenii Walp dry fruit, white vinegar 6 parts, soy sauce
4 parts, cooking wine 8 parts, bruised ginger 9 parts, Mel 12 parts, Sal 5 parts, citric acid 0.4 part, 10 parts of ascorbic acid, Sorbitol 15 parts, color
Draw oil 7 parts.
Embodiment 3
The seafood dip of a kind of Lepidinm meyenii Walp local flavor, is made up of the raw material of following parts by weight: Lepidinm meyenii Walp dry tablet 20 parts, white vinegar 8 parts, soy sauce
7 parts, cooking wine 15 parts, bruised ginger 15 parts, Mel 15 parts, Sal 7 parts, citric acid 0.8 part, 15 parts of ascorbic acid, Sorbitol 15 parts,
Salad oil 15 parts.
Embodiment 4
The seafood dip of a kind of Lepidinm meyenii Walp local flavor, is made up of the raw material of following parts by weight: Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power and agate
40 parts of the mixture of coffee superfine powder (proportions is 1:1:1), white vinegar 2 parts, 3 parts of soy sauce, cooking wine 5 parts, bruised ginger 6 parts, Mel 5
Part, Sal 4 parts, citric acid 0.4 part, 10 parts of ascorbic acid, Sorbitol 10 parts, salad oil 6 parts.
Comparative example 1
Seafood dip proportioning and the preparation method of a kind of Lepidinm meyenii Walp local flavor that this comparative example provides are the most same as in Example 1, different
Part is: described citric acid is 1.5 parts, 7 parts of ascorbic acid, Sorbitol 20 parts, salad oil 5 parts；Other components are identical.
Comparative example 2
Seafood dip proportioning and the preparation method of a kind of Lepidinm meyenii Walp local flavor that this comparative example provides are the most same as in Example 1, different
Part is: the use the most existing Lepidinm meyenii Walp glucosinolate extract fresh Lepidinm meyenii Walp of replacement, and Lepidinm meyenii Walp glucosinolate extract
Parts by weight are 30 parts.
The seafood dip of Lepidinm meyenii Walp local flavor embodiment 1 ~ 4 and comparative example 1 ~ 2 obtained carries out Product checking.For mustard class
Flavoring agent, the content of isothiocyanate (ITCs) is the major criterion weighing its quality, it is contemplated that in sample, ITCs class material contains
Measure relatively low, the present invention uses the higher high performance liquid chromatography of sensitivity, relative analysis new product and after placing 12 months
The ITCs content of product, the results are shown in Table 1.Meanwhile, also the product of above sample is carried out quality testing, result such as table 2.
The product stability of table 1 different ratio seafood dip
The product quality detection of table 2 different ratio seafood dip
From table 1 ~ 2, different component is combined by the present invention according to specific proportioning, hence it is evident that adds the stability of product, guarantees the quality
Phase reaches 12 months.Further, dip salinity of the present invention is moderate, thickness is appropriate, is that a kind of peppery taste of mustard is soft, without bitter, sour, puckery etc. different
Taste, nose phenomenon of will not choking, nutritious, the seafood dip of delicious flavour, remain similar mustard product and Lepidinm meyenii Walp simultaneously
Distinctive local flavor.
It should be noted that above-described embodiment is only presently preferred embodiments of the present invention, be not used for limiting the present invention's
Protection domain, equivalent done on the basis of the above or replacement belong to protection scope of the present invention, the present invention's
Protection domain is as the criterion with claims.
Claims (9)
1. the seafood dip of a Lepidinm meyenii Walp local flavor, it is characterised in that include each component of following parts by weight: Lepidinm meyenii Walp 20 ~ 40 parts,
White vinegar 1 ~ 8 part, 3 ~ 7 parts of soy sauce, cooking wine 5 ~ 15 parts, bruised ginger 6 ~ 15 parts, Mel 5 ~ 15 parts, Sal 4 ~ 7 parts, citric acid 0.4 ~
0.8 part, 10 ~ 15 parts of ascorbic acid, Sorbitol 10 ~ 15 parts, salad oil 6 ~ 15 parts.
The seafood dip of Lepidinm meyenii Walp local flavor the most according to claim 1, it is characterised in that by each component of following parts by weight
Composition: Lepidinm meyenii Walp 30 ~ 35 parts, white vinegar 5 ~ 6 parts, 4 ~ 5 parts of soy sauce, cooking wine 8 ~ 10 parts, bruised ginger 9 ~ 10 parts, Mel 10 ~ 12 parts, food
Salt 5 ~ 6 parts, citric acid 0.4 ~ 0.6 part, 10 ~ 12 parts of ascorbic acid, Sorbitol 12 ~ 15 parts, salad oil 7 ~ 10 parts.
The seafood dip of Lepidinm meyenii Walp local flavor the most according to claim 1, it is characterised in that described Lepidinm meyenii Walp includes fresh Lepidinm meyenii Walp
One or more in root, Lepidinm meyenii Walp dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp superfine powder.
The seafood dip of Lepidinm meyenii Walp local flavor the most according to claim 3, it is characterised in that the processing method of described fresh Lepidinm meyenii Walp
For: take fresh Lepidinm meyenii Walp root, decontamination, clean, be cut into the little fourth of 0.5 × 0.5 ~ 3 × 3 cm, carry out even the most under cryogenic
Slurry processes, and is crushed to pureed, standby；Or, described Lepidinm meyenii Walp dry fruit, the processing method of Lepidinm meyenii Walp dry tablet be: pulverized 100 mesh sieves,
Standby；Described Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power, the particle diameter of Lepidinm meyenii Walp superfine powder are less than 100 mesh.
5. the preparation method of the seafood dip of Lepidinm meyenii Walp local flavor described in claim 1, it is characterised in that comprise the steps:
(1) fresh Lepidinm meyenii Walp root is carried out homogenized under cryogenic, be crushed to pureed；Or, by the agate less than 100 mesh
Coffee dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp superfine powder add water and are modulated into the mud of fresh Lepidinm meyenii Walp degree
Shape；The Lepidinm meyenii Walp mud being in harmonious proportion is super with fresh Lepidinm meyenii Walp root, Lepidinm meyenii Walp dry fruit, Lepidinm meyenii Walp dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp
One or more in micropowder are raw material；
(2) the Lepidinm meyenii Walp mud that step (1) has been in harmonious proportion is sent out system 1 ~ 3 h at 35 ~ 37 DEG C of constant temperature；
(3) white vinegar, soy sauce, cooking wine, bruised ginger, Mel, Sal, citric acid, ascorbic acid are prepared with Sorbitol, and add
Enter and send out in the Lepidinm meyenii Walp mud made to step (2), mix homogeneously, after being heated to 85 ~ 95 DEG C, stop heating；
(4) adding salad oil, abundant homogenizing mixes, and is maintained at 80 ~ 90 DEG C of bottling sealings, is rapidly cooled to room temperature, is i.e. prepared into
Seafood dip to described Lepidinm meyenii Walp local flavor.
Preparation method the most according to claim 5, it is characterised in that it is 37 DEG C that step (2) described constant temperature sends out the temperature of system,
Time is 2 h.
Preparation method the most according to claim 5, it is characterised in that the temperature of step (3) described heating is 90 DEG C.
Preparation method the most according to claim 5, it is characterised in that the time of step (4) described homogenizing mixing is 5
Min, the temperature of bottling sealing is 85 DEG C.
Preparation method the most according to claim 5, it is characterised in that in step (1), when Lepidinm meyenii Walp is Lepidinm meyenii Walp dry fruit, Lepidinm meyenii Walp
When dry tablet, Lepidinm meyenii Walp lyophilized powder, Lepidinm meyenii Walp ovendry power or Lepidinm meyenii Walp superfine powder, adding the water of Lepidinm meyenii Walp weight 6.8 ~ 7.2 times, re-modulation becomes mud
Shape.
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| CN201610590185.5A CN106072383A (en) | 2016-07-26 | 2016-07-26 | A kind of seafood dip of Lepidinm meyenii Walp local flavor and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365837A (en) * | 2022-01-27 | 2022-04-19 | 保定味群食品科技股份有限公司 | Seasoning and preparation method thereof |
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| CN101700114A (en) * | 2009-11-17 | 2010-05-05 | 宁波大学 | Seafood mustard sauce |
| CN104146250A (en) * | 2014-08-02 | 2014-11-19 | 昆明骊玛生物科技有限公司 | Preparation method of Maca composition and application of preparation method |
| CN105011079A (en) * | 2015-08-18 | 2015-11-04 | 张立升 | Condiment sauce for fresh edible salmons and making method of condiment sauce |
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2016
- 2016-07-26 CN CN201610590185.5A patent/CN106072383A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101700114A (en) * | 2009-11-17 | 2010-05-05 | 宁波大学 | Seafood mustard sauce |
| CN104146250A (en) * | 2014-08-02 | 2014-11-19 | 昆明骊玛生物科技有限公司 | Preparation method of Maca composition and application of preparation method |
| CN105011079A (en) * | 2015-08-18 | 2015-11-04 | 张立升 | Condiment sauce for fresh edible salmons and making method of condiment sauce |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114365837A (en) * | 2022-01-27 | 2022-04-19 | 保定味群食品科技股份有限公司 | Seasoning and preparation method thereof |
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Application publication date: 20161109 |
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