CN106174422A - Instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof - Google Patents
Instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof Download PDFInfo
- Publication number
- CN106174422A CN106174422A CN201610608600.5A CN201610608600A CN106174422A CN 106174422 A CN106174422 A CN 106174422A CN 201610608600 A CN201610608600 A CN 201610608600A CN 106174422 A CN106174422 A CN 106174422A
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- Prior art keywords
- gallus domesticus
- carnis gallus
- bean sauce
- fried bean
- braised noodle
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 72
- 244000046052 Phaseolus vulgaris Species 0.000 title claims abstract description 52
- 235000010627 Phaseolus vulgaris Nutrition 0.000 title claims abstract description 52
- 235000015067 sauces Nutrition 0.000 title claims abstract description 52
- 235000012149 noodles Nutrition 0.000 title claims abstract description 41
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 240000000599 Lentinula edodes Species 0.000 claims abstract description 37
- 235000001715 Lentinula edodes Nutrition 0.000 claims abstract description 37
- 239000000796 flavoring agent Substances 0.000 claims abstract description 36
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 32
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 26
- 244000068988 Glycine max Species 0.000 claims abstract description 26
- 239000000843 powder Substances 0.000 claims abstract description 26
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 235000009508 confectionery Nutrition 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims 1
- 206010034203 Pectus Carinatum Diseases 0.000 claims 1
- 235000015177 dried meat Nutrition 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 description 4
- 150000003904 phospholipids Chemical class 0.000 description 4
- 238000005728 strengthening Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 230000017531 blood circulation Effects 0.000 description 2
- 210000000988 bone and bone Anatomy 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 235000013373 food additive Nutrition 0.000 description 2
- 239000002778 food additive Substances 0.000 description 2
- 230000005906 menstruation Effects 0.000 description 2
- 210000003205 muscle Anatomy 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 230000003014 reinforcing effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention belongs to food processing technology field, be specifically related to a kind of instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof.Instant cool braised noodle Carnis Gallus domesticus fried bean sauce, including the composition of following weight portion, 30 50 parts of Carnis Gallus domesticus, 18 42 parts of Lentinus Edodes and flavouring agent 40 60 parts；Wherein, one or more during flavouring agent comprises following parts by weight of component: dry salted and fermented soya paste 46 66, sweet soybean paste 20 40, Sal 5 10, white sugar 6 15, Fructus Capsici 15 30, Fructus Piperis powder 47, Zanthoxyli Bungeani powder 59, Herba Alii fistulosi 59, Rhizoma Zingiberis Recens 10 20, Bulbus Allii 6 12 and light soy sauce 13 21.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation side thereof
Method.
Background technology
Fried bean sauce is one of featured food in Beijing, is also the main meal of Pekinese, has hundred to eat the good reputation do not minded, especially
It is summer, is the favorite of Pekinese.Genuine old Noodles with Soy Bean Paste, Beijing Style marrow is all on fried bean sauce, and materials and making are the most exquisite.
Owing to traditional fried bean sauce local flavor is more single, insufficient fragrance, and also there is the characteristic of each family in each family of the formula of fried bean sauce so that only exists
The fried bean sauce of orthodox school just can be had in Beijing.All parts of the country all have fried bean sauce on sale now, but taste difference is the biggest.It practice,
Owing in fried bean sauce, formula of fried bean sauce and preparation method thereof is fixing and unreasonable, cause the local flavor of fried bean sauce produced the most not
With, the particularly fried bean sauce in some area simply likeness in form, and quality differential is the biggest.In order to meet the different need of different consumer
Ask, fried bean sauce on sale on market, be added with the food additive disadvantageous to health such as emulsifying agent, preservative, artificial color.
Summary of the invention
For above-mentioned technical problem, the present invention proposes a kind of instant cool braised noodle Carnis Gallus domesticus fried bean sauce and preparation method thereof, should be i.e.
Cool braised noodle Carnis Gallus domesticus fried bean sauce is the most nutritious, do not add the food additive such as artificial color for food, and local flavor is unified, arranges in pairs or groups cool
Wheaten food use, aromatic flavor, solve the problem of fried bean sauce mouthfeel difference on market.
The present invention adopts the following technical scheme that
Instant cool braised noodle Carnis Gallus domesticus fried bean sauce, including the composition of following weight portion,
Carnis Gallus domesticus 30-50 part, Lentinus Edodes 18-42 part and flavouring agent 40-60 part；
Wherein, one or more during flavouring agent comprises following parts by weight of component: dry salted and fermented soya paste 46-66, sweet soybean paste 20-40,
Sal 5-10, white sugar 6-15, Fructus Capsici 15-30, Fructus Piperis powder 4-7, Zanthoxyli Bungeani powder 5-9, Herba Alii fistulosi 5-9, Rhizoma Zingiberis Recens 10-20, Bulbus Allii 6-12 and light soy sauce 13-
21。
Further, including the composition of following weight portion,
Carnis Gallus domesticus 35-45 part, Lentinus Edodes 20-35 part and flavouring agent 43-53 part；
Wherein, flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 50-62, sweet soybean paste 28-35, Sal 6-8, white sugar
8-12, Fructus Capsici 19-26, Fructus Piperis powder 3-6, Zanthoxyli Bungeani powder 4-8, Herba Alii fistulosi 6-7, Rhizoma Zingiberis Recens 13-18, Bulbus Allii 8-10 and light soy sauce 15-19.
Further, including the composition of following weight portion,
40 parts of Carnis Gallus domesticus, 30 parts of Lentinus Edodes and flavouring agent 45 parts；
Wherein, flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 58, sweet soybean paste 32, Sal 7, white sugar 10, Fructus Capsici
22, Fructus Piperis powder 5, Zanthoxyli Bungeani powder 6, Herba Alii fistulosi 6, Rhizoma Zingiberis Recens 15, Bulbus Allii 9 and light soy sauce 17.
Further, Carnis Gallus domesticus is chicken-breasted.
The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce, comprises the following steps,
Step one, Carnis Gallus domesticus shred, and Lentinus Edodes is diced；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 90-110 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 0.5-2 minute, by Carnis Gallus domesticus
All put in oil cauldron with Lentinus Edodes fourth and continue to stir-fry 3-5 minute, add other flavouring agent, both instant cool braised noodle Carnis Gallus domesticus fried bean sauce.
Further, in step one, Lentinus Edodes is cut into 1-2mm3Lentinus Edodes fourth, and Lentinus Edodes fourth is carried out decocting in water.
Further, in step 3, in pot, oil is heated to 95 DEG C.
Further, in step 3, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1 minute.
Further, in step 3, the mixing of Carnis Gallus domesticus Yu Lentinus Edodes fourth is put into and oil cauldron continues stir-fry 4 minutes.
The present invention at least includes following beneficial effect: first, and the present invention, by improving the formula of Carnis Gallus domesticus fried bean sauce, uses Carnis Gallus domesticus
Coordinate with Lentinus Edodes, thus reach purpose balanced in nutrition；Secondly, the present invention coordinates instant cool braised noodle to eat, and the present invention is without for a long time
Storage, i.e. does instant, does not add any preservative, eat more healthy；Finally, the present invention uses chicken-breasted conduct
Raw material, chicken-breasted protein content is higher, and is easily absorbed by the body into utilization, has physical strength reinforcing, the effect of strengthening body, institute
Grow, containing to growth in humans, the phospholipid that plays an important role, be in Chinese's diet structure the important sources of fat and phospholipid it
One.The useful the five internal organs of chicken-breasted simultaneously, tonifying deficiency, qi-restoratives stomach invigorating, bone and muscle strengthening, promoting blood circulation to remove obstruction in the collateral, tune menstruation, only leucorrhea etc. are made
With.
Detailed description of the invention
Technology and the feature of the present invention is described in detail, it is intended to help reader to be more fully understood that below by way of specific embodiment
The technical spirit of the present invention and the beneficial effect that can be generated by, it is impossible to be interpreted as the restriction to the scope of the present invention.
Instant cool braised noodle Carnis Gallus domesticus fried bean sauce, including the composition of following weight portion,
Carnis Gallus domesticus 30-50 part, Lentinus Edodes 18-42 part and flavouring agent 40-60 part；
Wherein, one or more during flavouring agent comprises following parts by weight of component: dry salted and fermented soya paste 46-66, sweet soybean paste 20-40,
Sal 5-10, white sugar 6-15, Fructus Capsici 15-30, Fructus Piperis powder 4-7, Zanthoxyli Bungeani powder 5-9, Herba Alii fistulosi 5-9, Rhizoma Zingiberis Recens 10-20, Bulbus Allii 6-12 and light soy sauce 13-
21。
In described instant cool braised noodle Carnis Gallus domesticus fried bean sauce, including the composition of following weight portion,
Carnis Gallus domesticus 35-45 part, Lentinus Edodes 20-35 part and flavouring agent 43-53 part；
Wherein, flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 50-62, sweet soybean paste 28-35, Sal 6-8, white sugar
8-12, Fructus Capsici 19-26, Fructus Piperis powder 3-6, Zanthoxyli Bungeani powder 4-8, Herba Alii fistulosi 6-7, Rhizoma Zingiberis Recens 13-18, Bulbus Allii 8-10 and light soy sauce 15-19.
In described instant cool braised noodle Carnis Gallus domesticus fried bean sauce, including the composition of following weight portion,
40 parts of Carnis Gallus domesticus, 30 parts of Lentinus Edodes and flavouring agent 45 parts；
Wherein, flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 58, sweet soybean paste 32, Sal 7, white sugar 10, Fructus Capsici
22, Fructus Piperis powder 5, Zanthoxyli Bungeani powder 6, Herba Alii fistulosi 6, Rhizoma Zingiberis Recens 15, Bulbus Allii 9 and light soy sauce 17.
In described instant cool braised noodle Carnis Gallus domesticus fried bean sauce, Carnis Gallus domesticus is chicken-breasted.Chicken-breasted protein content is higher, and easily
It is absorbed by the body into utilization, has physical strength reinforcing, the effect of strengthening body, the contained phospholipid that growth in humans's growth is played an important role
Class, is one of important sources of fat and phospholipid in Chinese's diet structure.The useful the five internal organs of chicken-breasted simultaneously, tonifying deficiency, mend
The effect such as empty stomach invigorating, bone and muscle strengthening, promoting blood circulation to remove obstruction in the collateral, tune menstruation, only leucorrhea.
The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce, comprises the following steps,
Step one, Carnis Gallus domesticus shred, and Lentinus Edodes is diced；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 90-110 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 0.5-2 minute, by Carnis Gallus domesticus
All put in oil cauldron with Lentinus Edodes fourth and continue to stir-fry 3-5 minute, add other flavouring agent, both instant cool braised noodle Carnis Gallus domesticus fried bean sauce.
In the preparation method of described instant cool braised noodle Carnis Gallus domesticus fried bean sauce, in step one, Lentinus Edodes is cut into 1-2mm3Lentinus Edodes
Fourth, and Lentinus Edodes fourth is carried out decocting in water.
In the preparation method of described instant cool braised noodle Carnis Gallus domesticus fried bean sauce, in step 3, in pot, oil is heated to 95 DEG C.
In the preparation method of described instant cool braised noodle Carnis Gallus domesticus fried bean sauce, in step 3, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1
Minute.
In the preparation method of described instant cool braised noodle Carnis Gallus domesticus fried bean sauce, in step 3, the mixing of Carnis Gallus domesticus with Lentinus Edodes fourth is put
Enter and oil cauldron continues stir-fry 4 minutes.
Embodiment 1
Instant cool braised noodle Carnis Gallus domesticus fried bean sauce, including the composition of following weight portion:
31 parts of Carnis Gallus domesticus, 20 parts of Lentinus Edodes and flavouring agent 41 parts；
Wherein, flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 47, sweet soybean paste 21, Sal 5, white sugar 6, Fructus Capsici 16,
Fructus Piperis powder 4, Zanthoxyli Bungeani powder 5, Herba Alii fistulosi 5, Rhizoma Zingiberis Recens 11, Bulbus Allii 6 and light soy sauce 14.
Embodiment 2
Instant cool braised noodle Carnis Gallus domesticus fried bean sauce, including the composition of following weight portion:
35 parts of Carnis Gallus domesticus, 28 parts of Lentinus Edodes and flavouring agent 48 parts；
Wherein, flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 49, sweet soybean paste 23, Sal 6, white sugar 8, Fructus Capsici 21,
Fructus Piperis powder 5, Zanthoxyli Bungeani powder 6, Herba Alii fistulosi 6, Rhizoma Zingiberis Recens 13, Bulbus Allii 7 and light soy sauce 18.
Embodiment 3
Instant cool braised noodle Carnis Gallus domesticus fried bean sauce, including the composition of following weight portion:
43 parts of Carnis Gallus domesticus, 30 parts of Lentinus Edodes and flavouring agent 50 parts；
Wherein, flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 56, sweet soybean paste 33, Sal 8, white sugar 12, Fructus Capsici
22, Fructus Piperis powder 5, Zanthoxyli Bungeani powder 6, Herba Alii fistulosi 7, Rhizoma Zingiberis Recens 16, Bulbus Allii 9 and light soy sauce 15.
Embodiment 4
The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce, comprises the following steps,
Step one, Carnis Gallus domesticus shred, and Lentinus Edodes is cut into 1mm3Lentinus Edodes fourth, and Lentinus Edodes fourth is carried out decocting in water；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 95 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 2 minutes, by Carnis Gallus domesticus and Lentinus Edodes fourth
All put in oil cauldron and continue to stir-fry 5 minutes, add other flavouring agent, both instant cool braised noodle Carnis Gallus domesticus fried bean sauce.
Embodiment 5
The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce, comprises the following steps,
Step one, Carnis Gallus domesticus shred, and Lentinus Edodes is cut into 1.5mm3Lentinus Edodes fourth, and Lentinus Edodes fourth is carried out decocting in water；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 100 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1.5 minutes, by Carnis Gallus domesticus and Lentinus Edodes
Fourth is all put in oil cauldron and is continued to stir-fry 4 minutes, adds other flavouring agent, both instant cool braised noodle Carnis Gallus domesticus fried bean sauce.
Embodiment 6
The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce, comprises the following steps,
Step one, Carnis Gallus domesticus shred, and Lentinus Edodes is cut into 2mm3Lentinus Edodes fourth, and Lentinus Edodes fourth is carried out decocting in water；
Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；
Step 3, pot are drained the oil and is heated to 108 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1 minute, by Carnis Gallus domesticus and Lentinus Edodes fourth
All put in oil cauldron and continue to stir-fry 3 minutes, add other flavouring agent, both instant cool braised noodle Carnis Gallus domesticus fried bean sauce.
Although specifically showing and describe the present invention in conjunction with preferred embodiment, but those skilled in the art should be bright
In vain, in the spirit and scope of the present invention limited without departing from appended claims, in the form and details can be right
The present invention makes a variety of changes, and is protection scope of the present invention.
Claims (9)
- The most instant cool braised noodle Carnis Gallus domesticus fried bean sauce, it is characterised in that: include the composition of following weight portion,Carnis Gallus domesticus 30-50 part, Lentinus Edodes 18-42 part and flavouring agent 40-60 part；Wherein, one or more during described flavouring agent comprises following parts by weight of component: dry salted and fermented soya paste 46-66, sweet soybean paste 20-40, Sal 5-10, white sugar 6-15, Fructus Capsici 15-30, Fructus Piperis powder 4-7, Zanthoxyli Bungeani powder 5-9, Herba Alii fistulosi 5-9, Rhizoma Zingiberis Recens 10-20, Bulbus Allii 6-12 and light soy sauce 13- 21。
- Instant cool braised noodle Carnis Gallus domesticus fried bean sauce the most as claimed in claim 1, it is characterised in that: include the composition of following weight portion,Carnis Gallus domesticus 35-45 part, Lentinus Edodes 20-35 part and flavouring agent 43-53 part；Wherein, described flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 50-62, sweet soybean paste 28-35, Sal 6-8, white sugar 8-12, Fructus Capsici 19-26, Fructus Piperis powder 3-6, Zanthoxyli Bungeani powder 4-8, Herba Alii fistulosi 6-7, Rhizoma Zingiberis Recens 13-18, Bulbus Allii 8-10 and light soy sauce 15-19.
- Instant cool braised noodle Carnis Gallus domesticus fried bean sauce the most as claimed in claim 2, it is characterised in that: include the composition of following weight portion,40 parts of Carnis Gallus domesticus, 30 parts of Lentinus Edodes and flavouring agent 45 parts；Wherein, described flavouring agent comprises the component of following weight portion: dry salted and fermented soya paste 58, sweet soybean paste 32, Sal 7, white sugar 10, Fructus Capsici 22, Fructus Piperis powder 5, Zanthoxyli Bungeani powder 6, Herba Alii fistulosi 6, Rhizoma Zingiberis Recens 15, Bulbus Allii 9 and light soy sauce 17.
- 4. instant cool braised noodle Carnis Gallus domesticus fried bean sauce as described in any one of claim 1-3, it is characterised in that: described Carnis Gallus domesticus is pigeon chest dried meat Meat.
- 5. the preparation method of the instant cool braised noodle Carnis Gallus domesticus fried bean sauce as described in any one of claim 1-4, it is characterised in that:Comprise the following steps,Step one, Carnis Gallus domesticus shred, and Lentinus Edodes is diced；Step 2, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii are all shredded；Step 3, pot are drained the oil and is heated to 90-110 DEG C, put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 0.5-2 minute, by Carnis Gallus domesticus with fragrant Mushroom fourth is all put in oil cauldron and is continued to stir-fry 3-5 minute, adds other flavouring agent, both described instant cool braised noodle Carnis Gallus domesticus fried bean sauce.
- The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce the most as claimed in claim 5, it is characterised in that: in described step one, Lentinus Edodes is cut into 1-2mm3Lentinus Edodes fourth, and Lentinus Edodes fourth is carried out decocting in water.
- The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce the most as claimed in claim 5, it is characterised in that: in described step 3, In Guo, oil is heated to 95 DEG C.
- The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce the most as claimed in claim 5, it is characterised in that: in described step 3, Put into Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, stir-fry 1 minute.
- The preparation method of instant cool braised noodle Carnis Gallus domesticus fried bean sauce the most as claimed in claim 5, it is characterised in that: in described step 3, The mixing of Carnis Gallus domesticus Yu Lentinus Edodes fourth is put into and oil cauldron continues stir-fry 4 minutes.
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| CN108030060A (en) * | 2017-12-12 | 2018-05-15 | 宿州市鸡都调味食品有限公司 | A kind of mushroom minced chicken |
| CN112704199A (en) * | 2019-10-24 | 2021-04-27 | 成都希望食品有限公司 | Sichuan style bean-flavor pre-fried meat product and preparation method thereof |
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| CN105249426A (en) * | 2015-10-30 | 2016-01-20 | 成都圣灵生物科技有限公司 | Preparation method for chicken sauce |
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Application publication date: 20161207 |