CN106307144A - Onion bactericidal fermented chicken food bag and preparation method thereof - Google Patents
Onion bactericidal fermented chicken food bag and preparation method thereof Download PDFInfo
- Publication number
- CN106307144A CN106307144A CN201610683436.4A CN201610683436A CN106307144A CN 106307144 A CN106307144 A CN 106307144A CN 201610683436 A CN201610683436 A CN 201610683436A CN 106307144 A CN106307144 A CN 106307144A
- Authority
- CN
- China
- Prior art keywords
- bulbus allii
- water
- gallus domesticus
- food bag
- chicken
- 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.)
- Withdrawn
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013305 food Nutrition 0.000 title abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 title abstract 4
- 230000000844 anti-bacterial effect Effects 0.000 title abstract 3
- 241000234282 Allium Species 0.000 title 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 10
- 239000004310 lactic acid Substances 0.000 claims abstract description 10
- 241000143060 Americamysis bahia Species 0.000 claims abstract description 9
- 241000894006 Bacteria Species 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 18
- 239000000796 flavoring agent Substances 0.000 claims description 17
- 238000010411 cooking Methods 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 13
- 230000004151 fermentation Effects 0.000 claims description 13
- 235000013355 food flavoring agent Nutrition 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 230000001954 sterilising effect Effects 0.000 claims description 11
- 239000000243 solution Substances 0.000 claims description 10
- 235000015076 Shorea robusta Nutrition 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 8
- 239000011259 mixed solution Substances 0.000 claims description 7
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 6
- 244000017020 Ipomoea batatas Species 0.000 claims description 6
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 239000001511 capsicum annuum Substances 0.000 claims description 6
- 229920001592 potato starch Polymers 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 235000013599 spices Nutrition 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 5
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 5
- 235000019634 flavors Nutrition 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 4
- 235000021110 pickles Nutrition 0.000 claims description 4
- 239000011780 sodium chloride Substances 0.000 claims description 4
- 241000186660 Lactobacillus Species 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 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 description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 150000002333 glycines Chemical class 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 239000002054 inoculum Substances 0.000 claims description 3
- 229940039696 lactobacillus Drugs 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 235000015067 sauces Nutrition 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 3
- 241001076416 Dendrobium tosaense Species 0.000 abstract 1
- 241000408747 Lepomis gibbosus Species 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000020236 pumpkin seed Nutrition 0.000 abstract 1
- 235000012424 soybean oil Nutrition 0.000 abstract 1
- 239000003549 soybean oil Substances 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 description 4
- 230000003750 conditioning effect Effects 0.000 description 2
- 235000013410 fast food Nutrition 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- JVTAAEKCZFNVCJ-UHFFFAOYSA-M Lactate Chemical compound CC(O)C([O-])=O JVTAAEKCZFNVCJ-UHFFFAOYSA-M 0.000 description 1
- 239000002671 adjuvant Substances 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 230000033764 rhythmic process Effects 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses an onion bactericidal fermented chicken food bag. The food bag is prepared from, by weight, 200-210 parts of chicken, 40-45 parts of onions, 21-24 parts of dried small shrimps, 20-30 parts of pumpkin seeds, 2-3 parts of dendrobium officinale, a proper amount of lactic acid bacteria, a proper amount of seasoning, a proper amount of soybean oil and a proper amount of water. Rich processing raw materials are adopted for the food bag, the main material chicken is pickled and fermented with lactic acid and then is reasonably matched with various auxiliary materials such as onions and dried small shrimps, and then sauce-frying processing is carried out, so that rich nutrients are contained in the food bag, the nutritive value is improved, and the food bag has a bactericidal effect when eaten, can whet the appetite and is nutritional, sanitary and convenient to eat.
Description
Technical field
The present invention relates to fast food and technology field thereof, a kind of Bulbus Allii Cepae sterilization zymolysis chicken cooking
Bag and preparation method thereof.
Background technology
Recently as the raising of people's living standard, the quickening of work rhythm and developing rapidly of tourist industry, fast canteen
Product conditioningization has been increasingly becoming the focus of the market demand, and consumer has safety, nutrition, health, convenient conditioning-type to various
The demand of fast food is more and more higher.Cooking bag either the dispensing of food, preserve, the aspect such as management is all than traditional scene
Processing more can effectively reduce cost.Conditioning food is more dull in the market, is difficult to meet consumer demand.Therefore,
Exploitation meets the new-type dish product of people's demand, and all good conditioning food of exploitation color, matter is necessary, and it is permissible
Substitute prior restaurant, there is balanced in nutrition, excellent flavor, safety and sanitation, the dish or food of convenient and swift characteristic.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of Bulbus Allii Cepae sterilization zymolysis chicken cooking bag and preparation side thereof
Method.
The present invention is achieved by the following technical solutions:
A kind of Bulbus Allii Cepae sterilization zymolysis chicken cooking bag, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 200-210, Bulbus Allii Cepae 40-45, dried small shrimps 21-24, Semen Cucurbitae 20-23, Herba Dendrobii 2-3, lactic acid bacteria, flavouring agent, big
Oleum Glycines and water are appropriate；
Described flavouring agent, is made up of following raw material:
Five spice powder 2.5-3, paprika 3-3.5, broad bean paste 15-18, sweet potato starch 6-7, appropriate Sal, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Bulbus Allii, soy sauce,
Vinegar, yellow wine.
The preparation method of described a kind of Bulbus Allii Cepae sterilization zymolysis chicken cooking bag, it is characterised in that include following step:
(1) 10-12 times of water water of Herba Dendrobii is carried, filter to obtain extracting solution；Semen Cucurbitae is added 3-4 times of water making beating, filters to obtain slurry
Liquid, mixes serosity with extracting solution, and heating is condensed into concentrated solution；
(2) rinse 2-3 time in clear water after Bulbus Allii Cepae being cut into slices, dried small shrimps is soaked in boiling water and scalds 2-3 minute, cool down after taking-up, then
It is mixed with Bulbus Allii Cepae sheet；
(3) first Carnis Gallus domesticus is rinsed 3-4 time in clear water, then Carnis Gallus domesticus is put into by 1.5% black tea and 0.60% at a temperature of 13-16 DEG C
Soaking 2-2.5 hour in the mixed solution of sodium chloride composition, the ratio of Carnis Gallus domesticus and mixed solution is 1: 5；Taking-up afterflush is clean；
(4) Carnis Gallus domesticus step 3 processed is diced, adds the Sal of 3% and the white sugar of 0.25% pickles 24 under the conditions of 2-4 DEG C
Hour, and be placed in fermentation tank, access lactic acid bacteria and ferment: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 23-26
DEG C bottom fermentation 48h, air-dries the diced chicken meat of fermentation after taking-up, obtains zymolysis chicken；
(5) with the Rhizoma Zingiberis Recens being initially charged in flavouring agent after big fire heating soy oil medium well, Herba Alii fistulosi, Bulbus Allii, add broad bean paste moderate heat and fry 2 points
Clock, adds the zymolysis chicken of step 4 after producing Sauce flavor, moderate heat adds soy sauce, yellow wine, vinegar in flavouring agent after frying 3 minutes, continues
Continue and stir-fry, be subsequently adding the gained material of step 1, step 2, admix the sweet potato starch of gelatinizing, paprika, Sal, spices simultaneously
Powder, ceaselessly stir-fries, and is concentrated into the suitable thickness of beans body and stops heating；
(6) the gained material of step 5 is cooled to room temperature, re-uses vacuum packing machine evacuation packaging, in 0. 1 MPa vacuum
Continue evacuation 48-51 s under the conditions of degree, then seal, finally the cooking bag obtained is placed in 0. 1 MPa, 121 DEG C of bars
Sterilization treatment 7-9min under part, is cooled to room temperature.
Advantages of the present invention:
Step 3 of the present invention to Carnis Gallus domesticus pretreatment, first rinses 3-4 time in clear water, remove affect the water-solubility protein of product quality,
Blood stains, enzyme etc., place in the mixed solution being made up of black tea and sodium chloride immersed with removing meat fishy smell, be of value to the food of Carnis Gallus domesticus
Use taste；
Carnis Gallus domesticus is first pickled again through lactic acid bacteria fermentation by step 4, can quickly improve fermentation time, and ferment tasty more preferably, formed
The nutrition of a kind of existing Carnis Gallus domesticus, has again the Carnis Gallus domesticus of the local flavor of fermentation lactic acid, in good taste；In steps of 5 beans fry after its color,
Perfume, taste, matter are all good, can promote the lifting of overall cooking taste.
The present invention arranges bag abundant processing raw material, major ingredient Carnis Gallus domesticus pickle and after lactate fermentation multiple with Bulbus Allii Cepae, dried small shrimps etc.
Processing fried by the reasonably combined beans of adjuvant, contained nutritious, improves nutritive value, and edible have biocidal efficacies, can stimulate appetite, food
By nutrition, health, convenience.
Detailed description of the invention
A kind of Bulbus Allii Cepae sterilization zymolysis chicken cooking bag, is made up of following raw material:
Carnis Gallus domesticus 200-210, Bulbus Allii Cepae 40-45, dried small shrimps 21-24, Semen Cucurbitae 20-23, Herba Dendrobii 2-3, lactic acid bacteria, flavouring agent, big
Oleum Glycines and water are appropriate；
Described flavouring agent, is made up of following raw material:
Five spice powder 2.5-3, paprika 3-3.5, broad bean paste 15-18, sweet potato starch 6-7, appropriate Sal, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Bulbus Allii, soy sauce,
Vinegar, yellow wine.
A kind of preparation method of Bulbus Allii Cepae sterilization zymolysis chicken cooking bag, including following step:
(1) 10-12 times of water water of Herba Dendrobii is carried, filter to obtain extracting solution；Semen Cucurbitae is added 3-4 times of water making beating, filters to obtain slurry
Liquid, mixes serosity with extracting solution, and heating is condensed into concentrated solution；
(2) rinse 2-3 time in clear water after Bulbus Allii Cepae being cut into slices, dried small shrimps is soaked in boiling water and scalds 2-3 minute, cool down after taking-up, then
It is mixed with Bulbus Allii Cepae sheet；
(3) first Carnis Gallus domesticus is rinsed 3-4 time in clear water, then Carnis Gallus domesticus is put into by 1.5% black tea and 0.60% at a temperature of 13-16 DEG C
Soaking 2-2.5 hour in the mixed solution of sodium chloride composition, the ratio of Carnis Gallus domesticus and mixed solution is 1: 5；Taking-up afterflush is clean；
(4) Carnis Gallus domesticus step 3 processed is diced, adds the Sal of 3% and the white sugar of 0.25% pickles 24 under the conditions of 2-4 DEG C
Hour, and be placed in fermentation tank, access lactic acid bacteria and ferment: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 23-26
DEG C bottom fermentation 48h, air-dries the diced chicken meat of fermentation after taking-up, obtains zymolysis chicken；
(5) with the Rhizoma Zingiberis Recens being initially charged in flavouring agent after big fire heating soy oil medium well, Herba Alii fistulosi, Bulbus Allii, add broad bean paste moderate heat and fry 2 points
Clock, adds the zymolysis chicken of step 4 after producing Sauce flavor, moderate heat adds soy sauce, yellow wine, vinegar in flavouring agent after frying 3 minutes, continues
Continue and stir-fry, be subsequently adding the gained material of step 1, step 2, admix the sweet potato starch of gelatinizing, paprika, Sal, spices simultaneously
Powder, ceaselessly stir-fries, and is concentrated into the suitable thickness of beans body and stops heating；
(6) the gained material of step 5 is cooled to room temperature, re-uses vacuum packing machine evacuation packaging, in 0. 1 MPa vacuum
Continue evacuation 48-51 s under the conditions of degree, then seal, finally the cooking bag obtained is placed in 0. 1 MPa, 121 DEG C of bars
Sterilization treatment 7-9min under part, is cooled to room temperature.
Claims (2)
1. a Bulbus Allii Cepae anti-sterilization zymolysis chicken cooking bag, it is characterised in that be made up of following raw material:
Carnis Gallus domesticus 200-210, Bulbus Allii Cepae 40-45, dried small shrimps 21-24, Semen Cucurbitae 20-23, Herba Dendrobii 2-3, lactic acid bacteria, flavouring agent, big
Oleum Glycines and water are appropriate；
Described flavouring agent, is made up of following raw material:
Five spice powder 2.5-3, paprika 3-3.5, broad bean paste 15-18, sweet potato starch 6-7, appropriate Sal, Rhizoma Zingiberis Recens, Herba Alii fistulosi, Bulbus Allii, soy sauce,
Vinegar, yellow wine.
A kind of Bulbus Allii Cepae sterilization zymolysis chicken cooking bag preparation method, it is characterised in that include with
Under several steps:
(1) 10-12 times of water water of Herba Dendrobii is carried, filter to obtain extracting solution；Semen Cucurbitae is added 3-4 times of water making beating, filters to obtain slurry
Liquid, mixes serosity with extracting solution, and heating is condensed into concentrated solution；
(2) rinse 2-3 time in clear water after Bulbus Allii Cepae being cut into slices, dried small shrimps is soaked in boiling water and scalds 2-3 minute, cool down after taking-up, then
It is mixed with Bulbus Allii Cepae sheet；
(3) first Carnis Gallus domesticus is rinsed 3-4 time in clear water, then Carnis Gallus domesticus is put into by 1.5% black tea and 0.60% at a temperature of 13-16 DEG C
Soaking 2-2.5 hour in the mixed solution of sodium chloride composition, the ratio of Carnis Gallus domesticus and mixed solution is 1: 5；Taking-up afterflush is clean；
(4) Carnis Gallus domesticus step 3 processed is diced, adds the Sal of 3% and the white sugar of 0.25% pickles 24 under the conditions of 2-4 DEG C
Hour, and be placed in fermentation tank, access lactic acid bacteria and ferment: lactobacillus inoculum amount is 3%, and liquid-solid ratio is 2:1, at 23-26
DEG C bottom fermentation 48h, air-dries the diced chicken meat of fermentation after taking-up, obtains zymolysis chicken；
(5) with the Rhizoma Zingiberis Recens being initially charged in flavouring agent after big fire heating soy oil medium well, Herba Alii fistulosi, Bulbus Allii, add broad bean paste moderate heat and fry 2 points
Clock, adds the zymolysis chicken of step 4 after producing Sauce flavor, moderate heat adds soy sauce, yellow wine, vinegar in flavouring agent after frying 3 minutes, continues
Continue and stir-fry, be subsequently adding the gained material of step 1, step 2, admix the sweet potato starch of gelatinizing, paprika, Sal, spices simultaneously
Powder, ceaselessly stir-fries, and is concentrated into the suitable thickness of beans body and stops heating；
(6) the gained material of step 5 is cooled to room temperature, re-uses vacuum packing machine evacuation packaging, in 0. 1 MPa vacuum
Continue evacuation 48-51 s under the conditions of degree, then seal, finally the cooking bag obtained is placed in 0. 1 MPa, 121 DEG C of bars
Sterilization treatment 7-9min under part, is cooled to room temperature.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683436.4A CN106307144A (en) | 2016-08-18 | 2016-08-18 | Onion bactericidal fermented chicken food bag and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610683436.4A CN106307144A (en) | 2016-08-18 | 2016-08-18 | Onion bactericidal fermented chicken food bag and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307144A true CN106307144A (en) | 2017-01-11 |
Family
ID=57743190
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610683436.4A Withdrawn CN106307144A (en) | 2016-08-18 | 2016-08-18 | Onion bactericidal fermented chicken food bag and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307144A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783253A (en) * | 2018-07-10 | 2018-11-13 | 安徽杠岗香食品科技有限公司 | A kind of pork fried with sugar & vinegar dressing cooking packet and preparation method thereof |
| CN108783419A (en) * | 2018-07-10 | 2018-11-13 | 安徽杠岗香食品科技有限公司 | A kind of smashed garlic needle mushroom cooking packet and preparation method thereof |
| CN108967949A (en) * | 2018-07-10 | 2018-12-11 | 安徽杠岗香食品科技有限公司 | A kind of meat foam eggplant cooking packet and preparation method thereof |
| CN108967865A (en) * | 2018-07-10 | 2018-12-11 | 安徽杠岗香食品科技有限公司 | A kind of faint scent sticky rice in lotus leaf cooking packet and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156205A (en) * | 2013-02-28 | 2013-06-19 | 四川省石棉县田湾河野生资源开发有限公司 | Fermented chicken and manufacturing method thereof |
| CN105249277A (en) * | 2015-11-18 | 2016-01-20 | 合肥杠岗香食品有限公司 | Preserved vegetable chicken dish bag |
-
2016
- 2016-08-18 CN CN201610683436.4A patent/CN106307144A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103156205A (en) * | 2013-02-28 | 2013-06-19 | 四川省石棉县田湾河野生资源开发有限公司 | Fermented chicken and manufacturing method thereof |
| CN105249277A (en) * | 2015-11-18 | 2016-01-20 | 合肥杠岗香食品有限公司 | Preserved vegetable chicken dish bag |
Non-Patent Citations (1)
| Title |
|---|
| 苏赵 等: "五香鸡肉干的加工技术研究", 《肉类工业》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783253A (en) * | 2018-07-10 | 2018-11-13 | 安徽杠岗香食品科技有限公司 | A kind of pork fried with sugar & vinegar dressing cooking packet and preparation method thereof |
| CN108783419A (en) * | 2018-07-10 | 2018-11-13 | 安徽杠岗香食品科技有限公司 | A kind of smashed garlic needle mushroom cooking packet and preparation method thereof |
| CN108967949A (en) * | 2018-07-10 | 2018-12-11 | 安徽杠岗香食品科技有限公司 | A kind of meat foam eggplant cooking packet and preparation method thereof |
| CN108967865A (en) * | 2018-07-10 | 2018-12-11 | 安徽杠岗香食品科技有限公司 | A kind of faint scent sticky rice in lotus leaf cooking packet and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103766992B (en) | Red sour soup base for hot pot and making method thereof | |
| CN102696998A (en) | Wild vegetable instant food and processing method thereof | |
| CN104000159A (en) | Formula of sour soup hotpot condiment and making method of sour soup hotpot condiment | |
| CN109463722A (en) | A kind of mushroom flavor is gone with rice sauce and preparation method thereof | |
| CN102485054A (en) | Sparerib lotus root soup product and production method thereof | |
| CN106307144A (en) | Onion bactericidal fermented chicken food bag and preparation method thereof | |
| CN103519216A (en) | Spicy chicken processing method | |
| CN107692101A (en) | A kind of flavor cray and preparation method thereof | |
| CN101095506A (en) | Method for producing hericium erinaceus can | |
| KR101685458B1 (en) | Manufacturing method for a healthy soybean paste using natural material | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| CN108272017A (en) | A kind of production method of pork braised in brown sauce | |
| CN106107549A (en) | The preparation method of Manchu's soy sauce | |
| CN102178247A (en) | Method for making fried boiled pork | |
| CN104432148A (en) | Method for making pig feet with pickled peppers | |
| CN101167584B (en) | Globefish concentrated soup wing and making method thereof | |
| CN106235040A (en) | Zymolysis chicken cooking bag of green tea flavored and preparation method thereof | |
| CN106261877A (en) | Zymolysis chicken cooking bag of sticky rice wine local flavor and preparation method thereof | |
| CN1321592C (en) | Seaweed normal juice, seaweed normal juice food and its making process | |
| CN105962314A (en) | Preparation method of squid meat sauce | |
| CN103734805A (en) | Formula and preparation method of instant sour and hot fresh squid | |
| CN107801934A (en) | A kind of preparation method of flatfish can | |
| CN106307142A (en) | Salangid stomach nourishing and deficiency supplementing fermented chicken meat seasoning packet and preparation method thereof | |
| CN106307145A (en) | Radish nourishing fermented chicken food bag and preparation method thereof | |
| CN106261881A (en) | Glycine max (L.) Merr. zymolysis chicken easy to digest cooking bag and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170111 |
|
| WW01 | Invention patent application withdrawn after publication |