CN106235231A - A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof - Google Patents
A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof Download PDFInfo
- Publication number
- CN106235231A CN106235231A CN201610701700.2A CN201610701700A CN106235231A CN 106235231 A CN106235231 A CN 106235231A CN 201610701700 A CN201610701700 A CN 201610701700A CN 106235231 A CN106235231 A CN 106235231A
- Authority
- CN
- China
- Prior art keywords
- soup
- lyophilizing
- minced
- noodles
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000014347 soups Nutrition 0.000 title claims abstract description 62
- 235000013305 food Nutrition 0.000 title claims abstract description 44
- 235000013372 meat Nutrition 0.000 title claims abstract description 30
- 235000012149 noodles Nutrition 0.000 title claims abstract description 24
- 239000002253 acid Substances 0.000 title claims abstract description 20
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 18
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 17
- 241000121220 Tricholoma matsutake Species 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 12
- 230000002708 enhancing effect Effects 0.000 claims abstract description 10
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000009569 green tea Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims description 11
- 241001619461 Poria <basidiomycete fungus> Species 0.000 claims description 10
- 235000013547 stew Nutrition 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 6
- 230000008014 freezing Effects 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000012141 concentrate Substances 0.000 claims description 5
- 239000008187 granular material Substances 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 230000035764 nutrition Effects 0.000 abstract description 5
- 238000012545 processing Methods 0.000 abstract description 5
- YKPUWZUDDOIDPM-SOFGYWHQSA-N capsaicin Chemical compound COC1=CC(CNC(=O)CCCC\C=C\C(C)C)=CC=C1O YKPUWZUDDOIDPM-SOFGYWHQSA-N 0.000 abstract description 4
- 238000004108 freeze drying Methods 0.000 abstract description 4
- 238000002372 labelling Methods 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 235000013343 vitamin Nutrition 0.000 abstract description 3
- 239000011782 vitamin Substances 0.000 abstract description 3
- 229940088594 vitamin Drugs 0.000 abstract description 3
- 229930003231 vitamin Natural products 0.000 abstract description 3
- 150000003722 vitamin derivatives Chemical class 0.000 abstract description 3
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 229960002504 capsaicin Drugs 0.000 abstract description 2
- 235000017663 capsaicin Nutrition 0.000 abstract description 2
- 229920002678 cellulose Polymers 0.000 abstract description 2
- 239000001913 cellulose Substances 0.000 abstract description 2
- 210000001035 gastrointestinal tract Anatomy 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract description 2
- 229930183633 Batatasin Natural products 0.000 abstract 1
- 238000012360 testing method Methods 0.000 description 7
- 241000699670 Mus sp. Species 0.000 description 6
- 238000000034 method Methods 0.000 description 5
- 240000008042 Zea mays Species 0.000 description 3
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 3
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 3
- 235000005822 corn Nutrition 0.000 description 3
- 235000013355 food flavoring agent Nutrition 0.000 description 3
- 239000004615 ingredient Substances 0.000 description 3
- 230000000474 nursing effect Effects 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 206010020466 Hunger Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 208000022531 anorexia Diseases 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000037396 body weight Effects 0.000 description 1
- 206010061428 decreased appetite Diseases 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000012631 food intake Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000021404 traditional food Nutrition 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 provides a kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and processing technology thereof, belong to technical field of food production, the present invention is with Carnis Sus domestica as primary raw material, and coordinate mature vinegar, flavour enhancing food materials, Bulbus Allii, Rhizoma Zingiberis Recens Tricholoma matsutake (lto et lmai) Singer, salt, monosodium glutamate, starch, green tea powder, Fructus Piperis powder to make acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock, by storeroom magnitude relation is defined so that the effect worked in coordination with between each raw material；Temperature and time is controlled by interim in manufacturing process, effectively have adjusted the content ratio of lyophilizing soup stock Middle nutrition element, there is abundant nutrition, containing nutritional labelings such as protein, vitamin, Ca, P, Fe, batatasins, capsaicin, cellulose and several amino acids, delicious flavour is good to eat, and has and improve human gastrointestinal tract function；And by vacuum lyophilization, its nutrient component damages is few, the holding time, more than 6 months, when edible, only need to soak boiled water, and convenient, its processing technology simply, instant, long shelf-life, the feature such as nutritious.
Description
Technical field
The invention belongs to technical field of food production, particularly relate to a kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof.
Background technology
At new century, people increasingly pursue conveniently life style, and instant food therefore suffers from the favor of people.
There is various lyophilizing soup stock in the market, bring convenience to the life of people.Lyophylized food is vacuum lyophilization
The abbreviation of food, whole world flavour enhancing food materials, meat, the lyophylized food consumption figure of marine product have reached 15-18 ten thousand tons at present, wherein consume
What amount was maximum is Japan, consumes about 30,000 tons year, and the most Japanese trader starts to invest in China's Mainland to found the factory, and produces lyophilizing
Food is exported back, and the same period is American-European, Russia also shows this trend, and the time that China introduces freeze drying technology is the longest, but its
The impetus and the potentiality of development are the most considerable.
Lyophylized food be water-containing materials is freezed after, heat under vacuum conditions with freezing state, make ice be sublimed into steam,
Thus deviate from moisture in material, because said process is to carry out under low-temp low-pressure, and moisture directly distils without liquid, institute
With lyophylized food under not meeting air conditions, its mouthfeel, outward appearance, protein can be kept basic with various nutritional labelings such as vitamin
Constant, but owing to technology is immature, it yet suffers from problems with: 1, easy moisture absorption deliquescence, causes nutrition to be gone bad；It is 2, broken,
Increase economic investment risk；3, the early stage to food processes and requires height, increases process costs.
Acid soup is the traditional food of Guizhou province, and traditional is divided into red acid soup and white acid soup, has perfume (or spice) (delicate fragrance), taste (alcohol
Acid, Hui Tian) etc. feature there is the effect of appetizing, edible after the patient such as dyspepsia, anorexia can be made to have a very good appetite.Its processing technology
Form through boiling, fermentation with glutinous rice flour.The products such as the current sour soup minced or diced meat to be added to noodles or other food before serving also not having lyophylized food occur.
Summary of the invention
For solving above-mentioned technical problem, the invention provides a kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof.
The present invention is achieved by the following technical programs.
A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock that the present invention provides, including the raw material of following weight portion: Carnis Sus domestica 40-50 part, old
Vinegar 6-7 part, flavour enhancing food materials 27-34 part, Bulbus Allii 1-1.5 part, Rhizoma Zingiberis Recens 1-1.5 part, Tricholoma matsutake (lto et lmai) Singer 0.5-1 part, salt 2.5-3 part, monosodium glutamate
0.5-1 part, starch 4-6 part, green tea powder 0.5 part, Fructus Piperis powder 0.5 part.
Further, described flavour enhancing food materials include the raw material of following weight portion: Poria 2～3 parts, Rhizoma Dioscoreae 15～18 parts,
Fructus Rosae Normalis 8～10 parts.
Further, described Tricholoma matsutake (lto et lmai) Singer is Tricholoma matsutake (lto et lmai) Singer.
Present invention also offers the production technology of a kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock simultaneously, comprise the following steps:
(1) all raw materials in addition to Carnis Sus domestica are proportionally mixed, and with little fire infusion 1～2h；
(2) addition meat grinder strand is to 7mm little granule Carnis Sus domestica, Poria, Rhizoma Dioscoreae, Fructus Rosae Normalis, Tricholoma matsutake (lto et lmai) Singer, big fire stew boil 20～
50min, be adjusted to little fire stew boil 2 hours；
(3) open big fire boiling 8～15min to concentrate, after concentrating well, with liquid filling machine, soup stock is loaded in mould；
(4) quick-freezing at least 20 hours, quick freezing temperature-10 DEG C；
(5) packaging.
The beneficial effects of the present invention is: the present invention with Carnis Sus domestica as primary raw material, and coordinate mature vinegar, flavour enhancing food materials, Bulbus Allii,
Rhizoma Zingiberis Recens, Tricholoma matsutake (lto et lmai) Singer, salt, monosodium glutamate, starch, green tea powder, Fructus Piperis powder make acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock, by storeroom magnitude relation
It is defined so that the effect worked in coordination with between each raw material；Control temperature and time by interim in manufacturing process, effectively adjust
Save the content ratio of lyophilizing soup stock Middle nutrition element, there is abundant nutrition, containing protein, vitamin, Ca, P, Fe, mountain
The nutritional labelings such as medicine element, capsaicin, cellulose and several amino acids, delicious flavour is good to eat, and has and improve human gastrointestinal tract
Function；And by vacuum lyophilization, its nutrient component damages is few, the holding time, more than 6 months, when edible, only needs
Immersion boiled water, and convenient, its processing technology is simple, instant, long shelf-life, the feature such as nutritious.
Detailed description of the invention
Technical scheme is described further below, but claimed scope is not limited to described.
Embodiment one
1, raw material prepares:
Major ingredient: Carnis Sus domestica 40kg；
Flavour enhancing food materials: Poria 2kg, Rhizoma Dioscoreae 15kg, Fructus Rosae Normalis 8kg；
Tricholoma matsutake (lto et lmai) Singer 0.5kg；
Flavoring agent: mature vinegar 6kg, Bulbus Allii 1kg, Rhizoma Zingiberis Recens 1-1.5kg, salt 2.5kg, monosodium glutamate 0.5kg, starch 4kg, green tea powder
0.5kg, Fructus Piperis powder 0.5kg.
2, acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock makes:
(1) all raw materials in addition to Carnis Sus domestica are proportionally mixed, and with little fire infusion 1～2h；
(2) addition meat grinder strand is to 7mm little granule Carnis Sus domestica, Poria, Rhizoma Dioscoreae, Fructus Rosae Normalis, Tricholoma matsutake (lto et lmai) Singer, big fire stew boil 20～
50min, be adjusted to little fire stew boil 2 hours；
(3) open big fire boiling 8～15min to concentrate, after concentrating well, with liquid filling machine, soup stock is loaded in mould；
(4) quick-freezing at least 20 hours, quick freezing temperature-10 DEG C；
(5) packaging.
Embodiment two
1, raw material prepares:
Major ingredient: Carnis Sus domestica 50kg；
Flavour enhancing food materials: Poria 3kg, Rhizoma Dioscoreae 18kg, Fructus Rosae Normalis 10kg；
Tricholoma matsutake (lto et lmai) Singer 1kg；
Flavoring agent: mature vinegar 6-7kg, Bulbus Allii 1.5kg, Rhizoma Zingiberis Recens 1.5kg, salt 3kg, monosodium glutamate 1kg, starch 6kg, green tea powder 0.5kg,
Fructus Piperis powder 0.5kg.
2, acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock makes:
(1) all raw materials in addition to Carnis Sus domestica are proportionally mixed, and with little fire infusion 1～2h；
(2) addition meat grinder strand is to 7mm little granule Carnis Sus domestica, Poria, Rhizoma Dioscoreae, Fructus Rosae Normalis, Tricholoma matsutake (lto et lmai) Singer, big fire stew boil 20～
50min, be adjusted to little fire stew boil 2 hours；
(3) open big fire boiling 8～15min to concentrate, after concentrating well, with liquid filling machine, soup stock is loaded in mould；
(4) quick-freezing at least 20 hours, quick freezing temperature-10 DEG C；
(5) packaging.
Embodiment three
1, raw material prepares:
Major ingredient: Carnis Sus domestica 45kg；
Flavour enhancing food materials: Poria 2.5kg, Rhizoma Dioscoreae 17kg, Fructus Rosae Normalis 9kg；
Tricholoma matsutake (lto et lmai) Singer 0.8kg；
Flavoring agent: mature vinegar 6.5kg, Bulbus Allii 1.2kg, Rhizoma Zingiberis Recens 1.2kg, salt 2.7kg, monosodium glutamate 0.8kg, starch 5kg, green tea powder
0.5kg, Fructus Piperis powder 0.5kg.
2, acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock makes:
(1) all raw materials in addition to Carnis Sus domestica are proportionally mixed, and with little fire infusion 1～2h；
(2) addition meat grinder strand is to 7mm little granule Carnis Sus domestica, Poria, Rhizoma Dioscoreae, Fructus Rosae Normalis, Tricholoma matsutake (lto et lmai) Singer, big fire stew boil 20～
50min, be adjusted to little fire stew boil 2 hours；
(3) open big fire boiling 8～15min to concentrate, after concentrating well, with liquid filling machine, soup stock is loaded in mould；
(4) quick-freezing at least 20 hours, quick freezing temperature-10 DEG C；
(5) packaging.
In order to prove beneficial effects of the present invention, the present invention also provides for following experimental example
Experimental example one: toxotest
The sour soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock (adding the boiled water of two volumes) using embodiment one～three to produce feeds five respectively
Group white mice (often group 20) (numbered test group 1～5 respectively), every day feeds once sooner or later, and after nursing, half an hour feeds
Support corn, observe the dead number (such as table 1 below) of white mice after feeding 10 days, be may know that by table 1, the sour soup that the present invention produces
Minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock is nontoxic, healthy edible.
Table 1: the dead quantity (unit: only) of white mice
Test example two: mouthfeel detects
Use embodiment one, two, three produce sour soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock as test, respectively test group A, B, C, often
Organize random selection 20 people as subjects, test for 11 thirty at noon, the acid that embodiment one or two or three is produced
After soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock 200g adds the boiled water immersion of 2～4 times of volumes, allow often group subjects eat, evaluate its mouthfeel, and
And observe the time feeling hungry after often group subjects is edible.Table 2 specific as follows:
Table 2
As can be seen from the above table, the sour soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock that the present invention produces is good and nutritious, it is possible to for human body
The energy of more than 3 hours is provided.
Test example three: technique excellence is tested
Test group a: be selected in 10 healthy white mice, its age, each half of male and female, with embodiment five production on 25th
Acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock (adding twice boiled water) is fed, and three times a day, and is feeding this lyophilizing soup stock half every time
After hour, feed a certain amount of corn.
Matched group b: select the raw material as embodiment five and proportioning, in processing technology, mix with beef 5.2 water yield
After boil i.e. obtain feed soup；Being selected in 10 healthy white mice, its age, each half of male and female, with above-mentioned nursing soup on 25th
Feed, three times a day, and after feeding this lyophilizing soup stock half an hour, feed a certain amount of corn every time.Above-mentioned
Feeding volume is the most corresponding identical.
Above-mentioned nursing is observed after 20 days activity time day of white mice, and body weight increases (such as table 3).Permissible by following table
Knowing, identical raw material, the nutritional labeling of the sour soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock that the technique using the present invention to provide is produced plays
Effect is more preferable.
Table 3
Claims (4)
1. a sour soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock, including the raw material of following weight portion: Carnis Sus domestica 40-50 part, mature vinegar 6-7 part, flavour enhancing food
Material 27-34 part, Bulbus Allii 1-1.5 part, Rhizoma Zingiberis Recens 1-1.5 part, Tricholoma matsutake (lto et lmai) Singer 0.5-1 part, salt 2.5-3 part, monosodium glutamate 0.5-1 part, starch 4-6
Part, green tea powder 0.5 part, Fructus Piperis powder 0.5 part.
2. acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock as claimed in claim 1, it is characterised in that: described flavour enhancing food materials include following weight
The raw material of part: Poria 2～3 parts, Rhizoma Dioscoreae 15～18 parts, Fructus Rosae Normalis 8～10 parts.
3. acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock as claimed in claim 1, it is characterised in that: described Tricholoma matsutake (lto et lmai) Singer is Tricholoma matsutake (lto et lmai) Singer.
4. the production technology of the sour soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock as described in claims 1 to 3, it is characterised in that include following step
Rapid:
(1) all raw materials in addition to Carnis Sus domestica are proportionally mixed, and with little fire infusion 1～2h；
(2) addition meat grinder strand is to 7mm little granule Carnis Sus domestica, Poria, Rhizoma Dioscoreae, Fructus Rosae Normalis, Tricholoma matsutake (lto et lmai) Singer, and big fire is stewed and boiled 20～50min, adjusts
Stew to little fire and boil 2 hours；
(3) open big fire boiling 8～15min to concentrate, after concentrating well, with liquid filling machine, soup stock is loaded in mould；
(4) quick-freezing at least 20 hours, quick freezing temperature-10 DEG C；
(5) packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610701700.2A CN106235231A (en) | 2016-08-22 | 2016-08-22 | A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610701700.2A CN106235231A (en) | 2016-08-22 | 2016-08-22 | A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106235231A true CN106235231A (en) | 2016-12-21 |
Family
ID=57595112
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610701700.2A Pending CN106235231A (en) | 2016-08-22 | 2016-08-22 | A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106235231A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513366A (en) * | 2003-04-19 | 2004-07-21 | 宋述孝 | Various kinds of soups for instant noodles, and its prepn. method |
| CN104997037A (en) * | 2014-04-17 | 2015-10-28 | 左宏博 | Minced pork production method |
| CN105685597A (en) * | 2014-11-26 | 2016-06-22 | 成都创客之家科技有限公司 | Spicy meat paste |
-
2016
- 2016-08-22 CN CN201610701700.2A patent/CN106235231A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1513366A (en) * | 2003-04-19 | 2004-07-21 | 宋述孝 | Various kinds of soups for instant noodles, and its prepn. method |
| CN104997037A (en) * | 2014-04-17 | 2015-10-28 | 左宏博 | Minced pork production method |
| CN105685597A (en) * | 2014-11-26 | 2016-06-22 | 成都创客之家科技有限公司 | Spicy meat paste |
Non-Patent Citations (1)
| Title |
|---|
| 舒翰文: "《粉与面》", 31 March 2012 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104207031B (en) | A kind of highland barley hardship buckwheat five cereals five beans low temperature germinates and micro-fermentation technique prepares the method that fruity reconstitutes powder | |
| CN103284055A (en) | Fast nutritious convenient porridge and preparation process thereof | |
| CN103815383B (en) | Mussel soy sauce and production method thereof | |
| CN103181526B (en) | Mixed-grain convenient nutritional granular wheaten food and method for producing same | |
| CN105380210A (en) | Freeze-dried original-taste chicken soup and manufacturing method thereof | |
| CN105942339A (en) | Potato yogurt cakes and manufacturing method thereof | |
| CN102511645A (en) | Automatic flavoring production technology for peanut filiform protein | |
| CN105360961A (en) | Nutritional grain prepared from potato whole flour and preparation method thereof | |
| CN101579109B (en) | Oyster flavour jam and production method thereof | |
| CN104982794B (en) | A kind of fast food mixed grain porridge and preparation method | |
| CN104000092A (en) | Instant vermicelli and preparation technology thereof | |
| CN104172046A (en) | Seasoning fiddlehead and preparation method thereof | |
| CN101292718A (en) | Nourishing rice flour and method of preparing the same | |
| CN105231152A (en) | Seaweed flavor enhancer and making method thereof | |
| CN105410654A (en) | Infant fruit-flavored cooked noodles capable of coordinating intestines and stomach and preparation method of noodles | |
| CN111436534A (en) | Compound feed for pigs | |
| CN105285369A (en) | Cattle feed for production of high quality beef and preparation method thereof, | |
| CN106235231A (en) | A kind of acid soup minced or diced meat to be added to noodles or other food before serving lyophilizing soup stock and production technology thereof | |
| CN106135869A (en) | A kind of wild bamboo sprout beans and preparation method thereof | |
| CN107712455A (en) | A kind of fish larval diet for improving snakeheaded fish survival rate | |
| CN101766150B (en) | Breeding method of soybean milk pig | |
| CN105533649B (en) | A kind of preparation method of true pleurotus cornucopiae meat pulp | |
| CN104041723A (en) | Tenebrio molitor food and preparation method thereof | |
| CN108522980A (en) | Serial instant grain dust | |
| CN106360372A (en) | Freeze-dried pork and mixed sauce soup stock and making technology thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20161221 |