CN106262606A - A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof - Google Patents
A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof Download PDFInfo
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- CN106262606A CN106262606A CN201610683680.0A CN201610683680A CN106262606A CN 106262606 A CN106262606 A CN 106262606A CN 201610683680 A CN201610683680 A CN 201610683680A CN 106262606 A CN106262606 A CN 106262606A
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- mylopharyngodon piceus
- flavouring agent
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- seasoning gravy
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- 241001275898 Mylopharyngodon piceus Species 0.000 title claims abstract description 42
- 235000013882 gravy Nutrition 0.000 title claims abstract description 30
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 33
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 16
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- 238000004519 manufacturing process Methods 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 10
- 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 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 9
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 9
- 235000019990 fruit wine Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 244000056139 Brassica cretica Species 0.000 claims description 8
- 235000003351 Brassica cretica Nutrition 0.000 claims description 8
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 8
- 244000147568 Laurus nobilis Species 0.000 claims description 8
- 235000017858 Laurus nobilis Nutrition 0.000 claims description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims description 8
- 235000003140 Panax quinquefolius Nutrition 0.000 claims description 8
- 235000005212 Terminalia tomentosa Nutrition 0.000 claims description 8
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- 235000010460 mustard Nutrition 0.000 claims description 8
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 239000010495 camellia oil Substances 0.000 claims description 3
- 239000002304 perfume Substances 0.000 claims description 3
- 244000131316 Panax pseudoginseng Species 0.000 claims 2
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 239000003205 fragrance Substances 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 230000036449 good health Effects 0.000 abstract description 2
- 238000000554 physical therapy Methods 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000208340 Araliaceae Species 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 6
- 235000007164 Oryza sativa Nutrition 0.000 description 6
- 235000009566 rice Nutrition 0.000 description 6
- 235000013312 flour Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 4
- 230000015556 catabolic process Effects 0.000 description 3
- 238000006731 degradation reaction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 125000002081 peroxide group Chemical group 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000008359 toxicosis Effects 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 discloses a kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof, be made up of following raw material: fresh Carnis Mylopharyngodon piceus, vegetable oil, Nan Jiang, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum, fruit wine, clear soup, paste flavor soy sauce, refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent；The manufacture method used comprises the following steps: it is stand-by that (1) makes Mylopharyngodon piceus meat pulp；(2) flavouring agent bag is made standby；(3) soup stock is prepared standby；(4) flavouring agent bag is put in soup stock and filter after heating, obtain baste standby；(5) Mylopharyngodon piceus meat pulp being put into baste, add monosodium glutamate, use little fire instead and endure slowly after boiling, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.The Mylopharyngodon piceus Seasoning gravy that the present invention makes, with fragrance striking the nose, taste is aromatic, mouthfeel is unique, rich in nutritive value, has good health physical therapy effect, its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to popularization and application.
Description
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Mylopharyngodon piceus Seasoning gravy and making side thereof
Method.
Background technology
Rice flour is one of universal traditional food of south China, people often with this as breakfast, it is first to be risen by rice bubble,
Grinding turns to slurry and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then roll into a ball into one in water and obtain.Rice flour is originally
Body is tasteless, it is critical only that the soup i.e. thick gravy for seasoning, and the taste of thick gravy is not only relevant with formula, and the method for making is also
Being the weight factor determining thick gravy taste, the thick gravy of each hotel owner has respective formula and has all changed in traditional formula
Entering, the thick gravy boiling gained there is also some differences, and its soup stock composition is single, is essentially all simply the lowest by concentration bone
Head soup coordinates some flavouring agents and edible oil to make, and flavouring agent and the class such as edible oil that most of hotel owners add differ, mouthfeel
The best, nutritional labeling is low, and nutritive value is short of.Some hotel owner for increase mouthfeel, increase spice simply, consumer eat up after meeting
Sensation dry mouth and tougue, easily gets angry.Even some illegal businessman also uses waste oil to make the flavouring agent of rice flour, waste oil quality
Extreme difference, the most unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, edible this kind of oil, can destroy leukocyte
And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, the Seasoning gravy for rice flour is of less types in the market, and nutritive value has certain office
Sex-limited, also lack the local flavor of uniqueness, and manufacture method is complex, it is difficult to meet growing consumer market demand and people
The concept of modern health that day by day updates.
Summary of the invention
It is an object of the invention to provide and a kind of make simple, mouthfeel is unique, the Mylopharyngodon piceus Seasoning gravy that is of high nutritive value and
Its manufacture method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of Mylopharyngodon piceus Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Mylopharyngodon piceus 100～150 parts, vegetable oil
5～10 parts, south Rhizoma Zingiberis Recens 1～3 parts, Bulbus Allii core 1～3 parts, Herba Coriandri 1～3 parts, Capsicum annuum var. fasciculatum 2～5 parts, fruit wine 5～10 parts, clear soup 80～200
Part, paste flavor soy sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, flavouring agent 8～15 parts；Described
Flavouring agent include the raw material of following weight: anistree 0.1～0.3 part, Fructus Tsaoko 1～2 parts, Flos Caryophylli 1～2 parts, mustard 0.1
～0.3 part, Herba Cymbopogonis Citrari 1～2 parts, Fructus Jujubae 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4 part, Laurel 0.5～1 part, Radix Ginseng 0.2～
0.4 part, Cortex Moutan 0.02～0.04 part；
The manufacture method of described Mylopharyngodon piceus Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Mylopharyngodon piceus, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out
Size degradation, obtains Mylopharyngodon piceus meat pulp stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds anise, Fructus Tsaoko, Flos Caryophylli, mustard, Herba Cymbopogonis Citrari
Grass, Fructus Jujubae, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds south Rhizoma Zingiberis Recens, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum
Stir-frying is fragrant, adds fruit wine, clear soup, refined salt, crystal sugar, suitable quantity of water and paste flavor soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5～2 hours,
Heat complete soup stock to filter, remove solid impurity, obtain baste standby；
(5) the Mylopharyngodon piceus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously,
Using little fire after boiling instead and endure 30～40 minutes at leisure, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.
Preferably, the raw material south Rhizoma Zingiberis Recens used in described step (2), its making includes, with cutter, south Rhizoma Zingiberis Recens is clapped pine.
Preferably, in described step (2) and (3), the vegetable oil of employing is Camellia oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Mylopharyngodon piceus Seasoning gravy made, with fragrance striking the nose, taste is fragrant
Dense, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is good health physical therapy effect,
Meet the requirement of health diet now；Present invention process is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away
Wide application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of Mylopharyngodon piceus Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Mylopharyngodon piceus 100 parts, vegetable oil 5 parts,
South Rhizoma Zingiberis Recens 1 part, Bulbus Allii core 1 part, 1 part of Herba Coriandri, Capsicum annuum var. fasciculatum 2 parts, 5 parts of fruit wine, clear soup 80 parts, 3 parts of paste flavor soy sauce, refined salt 5 parts, crystal sugar 2
Part, monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight: anistree 0.1 part, grass
Really 1 part, Flos Caryophylli 1 part, 0.1 part of mustard, Herba Cymbopogonis Citrari 1 part, Fructus Jujubae 0.2 part, Herba Salviae Plebeiae 0.2 part, Laurel 0.5 part, Radix Ginseng 0.2 part,
Cortex Moutan 0.02 part；
The manufacture method of described Mylopharyngodon piceus Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Mylopharyngodon piceus, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out
Size degradation, obtains Mylopharyngodon piceus meat pulp stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, mustard, Herba Cymbopogonis Citrari,
Fructus Jujubae, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Cortex Moutan, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds south Rhizoma Zingiberis Recens, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume,
Adding fruit wine, clear soup, refined salt, crystal sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5 hours, heating
Complete soup stock filters, and removes solid impurity, obtains baste standby；
(5) the Mylopharyngodon piceus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously,
Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.
Embodiment 2:
A kind of Mylopharyngodon piceus Seasoning gravy, is made up of the raw material of following weight portion: fresh Carnis Mylopharyngodon piceus 150 parts, vegetable oil 10 parts,
South Rhizoma Zingiberis Recens 3 parts, Bulbus Allii core 3 parts, 3 parts of Herba Coriandri, Capsicum annuum var. fasciculatum 5 parts, 10 parts of fruit wine, clear soup 200 parts, 6 parts of paste flavor soy sauce, refined salt 7 parts, crystal sugar
6 parts, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight: anistree 0.3 part,
Fructus Tsaoko 2 parts, Flos Caryophylli 2 parts, 0.3 part of mustard, Herba Cymbopogonis Citrari 2 parts, Fructus Jujubae 0.4 part, Herba Salviae Plebeiae 0.4 part, Laurel 1 part, Radix Ginseng 0.4 part,
Cortex Moutan 0.04 part；
The manufacture method of described Mylopharyngodon piceus Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Mylopharyngodon piceus, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out
Size degradation, obtains Mylopharyngodon piceus meat pulp stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, mustard, Herba Cymbopogonis Citrari,
Fructus Jujubae, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Cortex Moutan, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds south Rhizoma Zingiberis Recens, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume,
Adding fruit wine, clear soup, refined salt, crystal sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 2 hours, having heated
The soup stock finished filters, and removes solid impurity, obtains baste standby；
(5) the Mylopharyngodon piceus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously,
Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.
In the above embodiment of the present invention, the southern Rhizoma Zingiberis Recens used in described making step, its making includes, is clapped by south Rhizoma Zingiberis Recens with cutter
Pine；The vegetable oil used in described making step is Camellia oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Mylopharyngodon piceus Seasoning gravy made, with fragrance striking the nose, taste
Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has good health-care physiotherapeutic
Effect, meets the requirement of health diet now；Its technique is simple, and technology is easily mastered, and substantially increases production efficiency, is suitable to push away
Wide application.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (3)
1. a Mylopharyngodon piceus Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh Carnis Mylopharyngodon piceus 100～150
Part, vegetable oil 5～10 parts, south Rhizoma Zingiberis Recens 1～3 parts, Bulbus Allii core 1～3 parts, Herba Coriandri 1～3 parts, Capsicum annuum var. fasciculatum 2～5 parts, fruit wine 5～10 parts, clear
Soup 80～200 parts, paste flavor soy sauce 3～6 parts, refined salt 5～7 parts, crystal sugar 2～6 parts, monosodium glutamate 1～2 parts, suitable quantity of water, flavouring agent 8～
15 parts；Described flavouring agent includes the raw material of following weight: anistree 0.1～0.3 part, Fructus Tsaoko 1～2 parts, Flos Caryophylli 1～2
Part, mustard 0.1～0.3 part, Herba Cymbopogonis Citrari 1～2 parts, Fructus Jujubae 0.2～0.4 part, Herba Salviae Plebeiae 0.2～0.4 part, Laurel 0.5～1 part,
Radix Ginseng 0.2～0.4 part, Cortex Moutan 0.02～0.04 part；
The manufacture method of described Mylopharyngodon piceus Seasoning gravy, comprises the following steps:
(1) choose fresh Carnis Mylopharyngodon piceus, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain Mylopharyngodon piceus meat pulp stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add anise, Fructus Tsaoko, Flos Caryophylli, mustard, Herba Cymbopogonis Citrari,
Fructus Jujubae, Herba Salviae Plebeiae, Laurel, Radix Ginseng and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds south Rhizoma Zingiberis Recens, Bulbus Allii core, Herba Coriandri, Capsicum annuum var. fasciculatum stir-frying perfume,
Adding fruit wine, clear soup, refined salt, crystal sugar, suitable quantity of water and paste flavor soy sauce, slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag of step (2) gained is put into slow fire in the soup stock of step (3) gained boil 1.5～2 hours, heating
Complete soup stock filters, and removes solid impurity, obtains baste standby；
(5) the Mylopharyngodon piceus meat pulp of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, boil
After use little fire instead and endure 30～40 minutes at leisure, natural cooling obtains Mylopharyngodon piceus Seasoning gravy.
The manufacture method of a kind of Mylopharyngodon piceus Seasoning gravy the most according to claim 1, it is characterised in that described step (3)
The raw material south Rhizoma Zingiberis Recens of middle use, its making includes, with cutter, south Rhizoma Zingiberis Recens is clapped pine.
The manufacture method of a kind of Mylopharyngodon piceus Seasoning gravy the most according to claim 1, it is characterised in that described step (2)
(3), in, the vegetable oil of employing is Camellia oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683680.0A CN106262606A (en) | 2016-08-18 | 2016-08-18 | A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683680.0A CN106262606A (en) | 2016-08-18 | 2016-08-18 | A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN106262606A true CN106262606A (en) | 2017-01-04 |
Family
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| CN201610683680.0A Withdrawn CN106262606A (en) | 2016-08-18 | 2016-08-18 | A kind of Mylopharyngodon piceus Seasoning gravy and preparation method thereof |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815389A (en) * | 2014-03-06 | 2014-05-28 | 湖北工业大学 | Fish-taste pumpkin sauce and preparation method thereof |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN105325931A (en) * | 2015-09-25 | 2016-02-17 | 山东和利农业发展有限公司 | Dried fish floss sauce and producing method thereof |
| CN105394622A (en) * | 2015-10-22 | 2016-03-16 | 四川省汇泉罐头食品有限公司 | Yellow croaker can and making method thereof |
| CN105831705A (en) * | 2016-04-19 | 2016-08-10 | 冯美华 | Preparation method of black carp sauce |
-
2016
- 2016-08-18 CN CN201610683680.0A patent/CN106262606A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103815389A (en) * | 2014-03-06 | 2014-05-28 | 湖北工业大学 | Fish-taste pumpkin sauce and preparation method thereof |
| CN104664319A (en) * | 2015-02-12 | 2015-06-03 | 刘良忠 | Fish paste product and processing method thereof |
| CN105325931A (en) * | 2015-09-25 | 2016-02-17 | 山东和利农业发展有限公司 | Dried fish floss sauce and producing method thereof |
| CN105394622A (en) * | 2015-10-22 | 2016-03-16 | 四川省汇泉罐头食品有限公司 | Yellow croaker can and making method thereof |
| CN105831705A (en) * | 2016-04-19 | 2016-08-10 | 冯美华 | Preparation method of black carp sauce |
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Application publication date: 20170104 |