CN106307408A - Mutton flavoring marinade and preparing method thereof - Google Patents
Mutton flavoring marinade and preparing method thereof Download PDFInfo
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- CN106307408A CN106307408A CN201610683786.0A CN201610683786A CN106307408A CN 106307408 A CN106307408 A CN 106307408A CN 201610683786 A CN201610683786 A CN 201610683786A CN 106307408 A CN106307408 A CN 106307408A
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- caprae seu
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- 238000000034 method Methods 0.000 title claims abstract description 22
- 235000015090 marinades Nutrition 0.000 title abstract 6
- 235000014347 soups Nutrition 0.000 claims abstract description 26
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 24
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 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 13
- 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
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 3
- 241000283898 Ovis Species 0.000 claims description 30
- 235000013882 gravy Nutrition 0.000 claims description 26
- 235000013355 food flavoring agent Nutrition 0.000 claims description 18
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 241000208340 Araliaceae Species 0.000 claims description 8
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 235000002567 Capsicum annuum Nutrition 0.000 claims description 8
- 241000046691 Daphne odora Species 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
- 238000009835 boiling Methods 0.000 claims description 8
- 235000021551 crystal sugar Nutrition 0.000 claims description 8
- 235000008434 ginseng Nutrition 0.000 claims description 8
- 239000002994 raw material Substances 0.000 claims description 8
- 241000218236 Cannabis Species 0.000 claims description 7
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000001816 cooling Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 3
- 239000008280 blood Substances 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 2
- 108090000623 proteins and genes Proteins 0.000 claims description 2
- 230000015556 catabolic process Effects 0.000 claims 1
- 238000006731 degradation reaction Methods 0.000 claims 1
- 230000000050 nutritive effect Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 238000000554 physical therapy Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- 240000002234 Allium sativum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241001494479 Pecora Species 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 235000004611 garlic Nutrition 0.000 abstract 1
- 235000019991 rice wine Nutrition 0.000 abstract 1
- 239000011435 rock Substances 0.000 abstract 1
- 241000209094 Oryza 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
- 235000013305 food Nutrition 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000159750 Urtica cannabina Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 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
- 230000036449 good health Effects 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
- 230000009967 tasteless effect Effects 0.000 description 1
- 230000008359 toxicosis Effects 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 210000004885 white matter Anatomy 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 a mutton flavoring marinade and a preparing method thereof. The mutton flavoring marinade is prepared from fresh mutton, vegetable oil, rhizoma kaempferiae, garlic kernels, orange peel, green peppers, rice wine, sheep bone soup, high-quality soybean sauce, refined salt, rock sugar, monosodium glutamate, a proper amount of water and seasoning. The preparing method includes the following steps that 1, mutton sauce is prepared for use; 2, a seasoning bag is prepared for use; 3, a soup base is prepared for use; 4, the seasoning bag is put into the soup base, filtering is carried out after heating, and flavoring liquid is obtained for use; 5, the mutton sauce is put into the flavoring liquid, monosodium glutamate is added, the mixture is boiled and then slowly cooked with low fire, the mixture is naturally cooled, and the mutton flavoring marinade is obtained. The mutton flavoring marinade prepared with the method is tangy in aroma, fragrant in taste and unique in flavor, and has high nutritive value and an excellent physiotherapy healthcare effect; the process is simple, the technology is easy to master, the production efficiency is greatly improved, and the mutton flavoring marinade is suitable for application and popularization.
Description
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, particularly to a kind of Carnis caprae seu ovis 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 Carnis caprae seu ovis 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 Carnis caprae seu ovis Seasoning gravy, is made up of the raw material of following weight portion: new fresh mutton 100～150 parts, vegetable oil 5
～10 parts, husky Rhizoma Zingiberis Recens 1～3 parts, Bulbus Allii core 1～3 parts, Pericarpium Citri Reticulatae 1～3 parts, Capsicum annuum L. 2～5 parts, yellow wine 5～10 parts, Os Caprae seu Ovis soup 80～200
Part, quality 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: Rhizoma Kaempferiae 0.1～0.3 part, Cortex Cinnamomi 1～2 parts, Pericarpium Citri Reticulatae 1～2 parts, Radix Glycyrrhizae 0.1
～0.3 part, Fructus Cannabis 1～2 parts, Folium Perillae 0.2～0.4 part, winter daphne 0.2～0.4 part, Oleum Linderae 0.5～1 part, Radix Ginseng 0.2～
0.4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.02～0.04 part；
The manufacture method of described Carnis caprae seu ovis Seasoning gravy, comprises the following steps:
(1) choose new fresh mutton, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain mutton sauce stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Urtica cannabina L.
Core, Folium Perillae, winter daphne, Oleum Linderae, Radix Ginseng and Cortex cinnamomi japonici (Ramulus Cinnamomi), 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 husky Rhizoma Zingiberis Recens, Bulbus Allii core, Pericarpium Citri Reticulatae, Capsicum annuum L. stir-frying
Perfume (or spice), adds yellow wine, Os Caprae seu Ovis soup, refined salt, crystal sugar, suitable quantity of water and quality 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) mutton sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30～40 minutes at leisure, natural cooling obtains Carnis caprae seu ovis Seasoning gravy.
Preferably, the described ample boiling hot process of step (1) includes, uses cold water to cook and is gradually heated up, makes the egg of Carnis caprae seu ovis outer layer
White matter is difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell.
Preferably, in described step (2) and (3), the vegetable oil of employing is Oleum sesami.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the Carnis caprae seu ovis 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 Carnis caprae seu ovis Seasoning gravy, is made up of the raw material of following weight portion: new fresh mutton 100 parts, vegetable oil 5 parts, sand
Rhizoma Zingiberis Recens 1 part, Bulbus Allii core 1 part, Pericarpium Citri Reticulatae 1 part, Capsicum annuum L. 2 parts, yellow wine 5 parts, Os Caprae seu Ovis soup 80 parts, quality sauce 3 parts, refined salt 5 parts, 2 parts of crystal sugar,
Monosodium glutamate 1 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.1 part, Cortex Cinnamomi 1
Part, Pericarpium Citri Reticulatae 1 part, 0.1 part of Radix Glycyrrhizae, Fructus Cannabis 1 part, Folium Perillae 0.2 part, winter daphne 0.2 part, Oleum Linderae 0.5 part, Radix Ginseng 0.2 part, Cortex cinnamomi japonici (Ramulus Cinnamomi)
0.02 part；
The manufacture method of described Carnis caprae seu ovis Seasoning gravy, comprises the following steps:
(1) choose new fresh mutton, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain mutton sauce stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, add Rhizoma Kaempferiae, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Fructus Cannabis,
Folium Perillae, winter daphne, Oleum Linderae, Radix Ginseng and Cortex cinnamomi japonici (Ramulus Cinnamomi), 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 husky Rhizoma Zingiberis Recens, Bulbus Allii core, Pericarpium Citri Reticulatae, Capsicum annuum L. stir-frying perfume, then
Adding yellow wine, Os Caprae seu Ovis soup, refined salt, crystal sugar, suitable quantity of water and quality 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) mutton sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 30 minutes at leisure, natural cooling obtains Carnis caprae seu ovis Seasoning gravy.
Embodiment 2:
A kind of Carnis caprae seu ovis Seasoning gravy, is made up of the raw material of following weight portion: new fresh mutton 150 parts, vegetable oil 10 parts, sand
Rhizoma Zingiberis Recens 3 parts, Bulbus Allii core 3 parts, Pericarpium Citri Reticulatae 3 parts, Capsicum annuum L. 5 parts, yellow wine 10 parts, Os Caprae seu Ovis soup 200 parts, quality sauce 6 parts, refined salt 7 parts, crystal sugar 6
Part, monosodium glutamate 2 parts, suitable quantity of water, flavouring agent 15 parts；Described baste includes the raw material of following weight: Rhizoma Kaempferiae 0.3 part,
Cortex Cinnamomi 2 parts, Pericarpium Citri Reticulatae 2 parts, 0.3 part of Radix Glycyrrhizae, Fructus Cannabis 2 parts, Folium Perillae 0.4 part, winter daphne 0.4 part, Oleum Linderae 1 part, Radix Ginseng 0.4 part,
0.04 part of Cortex cinnamomi japonici (Ramulus Cinnamomi)；
The manufacture method of described Carnis caprae seu ovis Seasoning gravy, comprises the following steps:
(1) choose new fresh mutton, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain mutton sauce stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, add Rhizoma Kaempferiae, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Fructus Cannabis,
Folium Perillae, winter daphne, Oleum Linderae, Radix Ginseng and Cortex cinnamomi japonici (Ramulus Cinnamomi), 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 husky Rhizoma Zingiberis Recens, Bulbus Allii core, Pericarpium Citri Reticulatae, Capsicum annuum L. stir-frying perfume, then
Adding yellow wine, Os Caprae seu Ovis soup, refined salt, crystal sugar, suitable quantity of water and quality 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) mutton sauce of step (1) gained is put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, burn
Using little fire after boiling instead and endure 40 minutes at leisure, natural cooling obtains Carnis caprae seu ovis Seasoning gravy.
In the above embodiment of the present invention, described ample boiling hot process includes, uses cold water to cook and is gradually heated up, makes Carnis caprae seu ovis outer layer
Protein be difficult to solidification, it is simple to internal crimson blood is discharged, and goes its smell；The vegetable oil used in described making step is
Oleum sesami.
The embodiment of the present invention uses scientific and reasonable manufacture method, the Carnis caprae seu ovis 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 Carnis caprae seu ovis Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: new fresh mutton 100～150
Part, vegetable oil 5～10 parts, husky Rhizoma Zingiberis Recens 1～3 parts, Bulbus Allii core 1～3 parts, Pericarpium Citri Reticulatae 1～3 parts, Capsicum annuum L. 2～5 parts, yellow wine 5～10 parts, Os Caprae seu Ovis
Soup 80～200 parts, quality 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: Rhizoma Kaempferiae 0.1～0.3 part, Cortex Cinnamomi 1～2 parts, Pericarpium Citri Reticulatae 1～2
Part, Radix Glycyrrhizae 0.1～0.3 part, Fructus Cannabis 1～2 parts, Folium Perillae 0.2～0.4 part, winter daphne 0.2～0.4 part, Oleum Linderae 0.5～1 part,
Radix Ginseng 0.2～0.4 part, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.02～0.04 part；
The manufacture method of described Carnis caprae seu ovis Seasoning gravy, comprises the following steps:
(1) choose new fresh mutton, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out size degradation,
Obtain mutton sauce stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add Rhizoma Kaempferiae, Cortex Cinnamomi, Pericarpium Citri Reticulatae, Radix Glycyrrhizae, Fructus Cannabis,
Folium Perillae, winter daphne, Oleum Linderae, Radix Ginseng and Cortex cinnamomi japonici (Ramulus Cinnamomi), 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 husky Rhizoma Zingiberis Recens, Bulbus Allii core, Pericarpium Citri Reticulatae, Capsicum annuum L. stir-frying perfume, then
Adding yellow wine, Os Caprae seu Ovis soup, refined salt, crystal sugar, suitable quantity of water and quality 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) mutton sauce of step (1) gained being put into the baste of step (4) gained, adds monosodium glutamate, mix homogeneously, after boiling
Using little fire instead and endure 30～40 minutes at leisure, natural cooling obtains Carnis caprae seu ovis Seasoning gravy.
The manufacture method of a kind of Carnis caprae seu ovis Seasoning gravy the most according to claim 1, it is characterised in that described step (1)
Ample boiling hot process includes, uses cold water to cook and is gradually heated up, and makes the protein of Carnis caprae seu ovis outer layer be difficult to solidification, it is simple to internal crimson blood row
Go out, go its smell.
The manufacture method of a kind of Carnis caprae seu ovis Seasoning gravy the most according to claim 1, it is characterised in that described step (2)
(3), in, the vegetable oil of employing is Oleum sesami.
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| CN201610683786.0A CN106307408A (en) | 2016-08-18 | 2016-08-18 | Mutton flavoring marinade and preparing method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754620A (en) * | 2019-11-07 | 2020-02-07 | 肖鸿章 | Spiced mutton and preparation method thereof |
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| CN105146455A (en) * | 2015-10-09 | 2015-12-16 | 吴秀芝 | Mutton flavoring packets for soup noodles and production methods of mutton flavoring packets |
| CN105341712A (en) * | 2015-10-13 | 2016-02-24 | 习水县马临肉制品加工厂 | Processing technology of marinated meat products from Qianbei ma goats |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110754620A (en) * | 2019-11-07 | 2020-02-07 | 肖鸿章 | Spiced mutton and preparation method thereof |
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