CN106307410A - Bullfrog seasoning marinade and making method thereof - Google Patents
Bullfrog seasoning marinade and making method thereof Download PDFInfo
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- CN106307410A CN106307410A CN201610686924.0A CN201610686924A CN106307410A CN 106307410 A CN106307410 A CN 106307410A CN 201610686924 A CN201610686924 A CN 201610686924A CN 106307410 A CN106307410 A CN 106307410A
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- 241000270934 Rana catesbeiana Species 0.000 title claims abstract description 45
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 34
- 238000000034 method Methods 0.000 title claims abstract description 18
- 235000015090 marinades Nutrition 0.000 title abstract 7
- 235000014347 soups Nutrition 0.000 claims abstract description 25
- 239000000796 flavoring agent Substances 0.000 claims abstract description 21
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 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
- 238000010411 cooking Methods 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
- 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
- 239000002304 perfume Substances 0.000 claims description 11
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 9
- 235000013599 spices Nutrition 0.000 claims description 9
- 241000046691 Daphne odora Species 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 8
- 235000021551 crystal sugar Nutrition 0.000 claims description 8
- 210000000582 semen Anatomy 0.000 claims description 7
- 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
- 241000825107 Hierochloe Species 0.000 claims description 3
- 235000015466 Hierochloe odorata Nutrition 0.000 claims description 3
- 239000004006 olive oil Substances 0.000 claims description 3
- 235000008390 olive oil Nutrition 0.000 claims description 3
- 238000005516 engineering process Methods 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 238000000554 physical therapy Methods 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 2
- 244000257727 Allium fistulosum Species 0.000 abstract 1
- 235000008553 Allium fistulosum Nutrition 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 244000062241 Kaempferia galanga Species 0.000 abstract 1
- 235000013421 Kaempferia galanga Nutrition 0.000 abstract 1
- 241000758706 Piperaceae Species 0.000 abstract 1
- 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 abstract 1
- 235000010633 broth Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 230000008821 health effect Effects 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
- 230000000050 nutritive effect Effects 0.000 description 5
- 238000009835 boiling Methods 0.000 description 4
- 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
- 235000005911 diet Nutrition 0.000 description 2
- 230000037213 diet Effects 0.000 description 2
- 239000008157 edible vegetable oil Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 244000025254 Cannabis sativa 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
- 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
- 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
- 239000000463 material Substances 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
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
- Seasonings (AREA)
Abstract
The invention discloses a bullfrog seasoning marinade and a making method of the bullfrog seasoning marinade. The bullfrog seasoning marinade is prepared from the following raw materials: fresh bullfrog meat, vegetable oil, galangal, Welsh onions, orange peel, long-handle peppers, cooking wine, broths, fat soy sauce, refined salt, rock candy, monosodium glutamate, a proper amount of water and seasonings; the making method of the bullfrog seasoning marinade comprises the following steps: (1) making bullfrog meat paste for later use; (2) making a seasoning bag for later use; (3) making a soup base for later use; (4) putting the seasoning bag into the soup base and filtering after heating to obtain seasoning liquid for later use; (5) putting the bullfrog meat paste into the seasoning liquid, adding the monosodium glutamate, and carrying out slow decoction by switching to small fire after being boiled, and natural cooling to obtain the bullfrog seasoning marinade. The bullfrog seasoning marinade made by the invention is tangy in aroma, fragrant and mellow in flavor, unique in taste, rich in nutritional values, very good in physiotherapy and health effect, simple in process, easy in mastering technologies and greatly improved in production efficiency, thereby being suitable for 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 bull frog 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 bull frog 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 bull frog Seasoning gravy, is made up of the raw material of following weight portion: fresh bull frog meat 100～150 parts, vegetable oil
5～10 parts, south Rhizoma Zingiberis Recens 1～3 parts, Herba Alii fistulosi 1～3 parts, Pericarpium Citri Reticulatae 1～3 parts, long handle green pepper 2～5 parts, cooking wine 5～10 parts, clear soup 80～200
Part, fat perfume (or spice) 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: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1～0.3 part, Semen Alpiniae Katsumadai 1～2 parts, Flos Caryophylli 1～2 parts, BAIHU
Green pepper 0.1～0.3 part, Radix Glycyrrhizae 1～2 parts, Fructus Lycii 0.2～0.4 part, Herba Desmodii Styracifolii 0.2～0.4 part, winter daphne 0.5～1 part, Radix Panacis Quinquefolii
0.2～0.4 part, Cortex Moutan 0.02～0.04 part；
The manufacture method of described bull frog Seasoning gravy, comprises the following steps:
(1) choose fresh bull frog meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out
Size degradation, obtains bull frog meat pulp stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, add Cortex cinnamomi japonici (Ramulus Cinnamomi), Semen Alpiniae Katsumadai, Flos Caryophylli, Radix orixae japonicae,
Radix Glycyrrhizae, Fructus Lycii, Herba Desmodii Styracifolii, winter daphne, Radix Panacis Quinquefolii and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains seasoning
Material bag is standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds south Rhizoma Zingiberis Recens, Herba Alii fistulosi, Pericarpium Citri Reticulatae, long handle green pepper
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and fat perfume (or spice) 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 bull frog 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 bull frog Seasoning gravy.
Preferably, the raw material Radix Glycyrrhizae used in described step (2), its making includes, Radix Glycyrrhizae is cut into sheet.
Preferably, in described step (2) and (3), the vegetable oil of employing is olive oil.
The invention has the beneficial effects as follows:
The present invention uses scientific and reasonable manufacture method, the bull frog 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 bull frog Seasoning gravy, is made up of the raw material of following weight portion: fresh bull frog meat 100 parts, vegetable oil 5 parts,
South Rhizoma Zingiberis Recens 1 part, 1 part of Herba Alii fistulosi, Pericarpium Citri Reticulatae 1 part, long handle green pepper 2 parts, cooking wine 5 parts, clear soup 80 parts, 3 parts of fat perfume (or spice) 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: 0.1 part of Cortex cinnamomi japonici (Ramulus Cinnamomi), grass
1 part of Fructus Amomi Rotundus, Flos Caryophylli 1 part, Radix orixae japonicae 0.1 part, 1 part of Radix Glycyrrhizae, Fructus Lycii 0.2 part, Herba Desmodii Styracifolii 0.2 part, winter daphne 0.5 part, Radix Panacis Quinquefolii
0.2 part, Cortex Moutan 0.02 part；
The manufacture method of described bull frog Seasoning gravy, comprises the following steps:
(1) choose fresh bull frog meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out
Size degradation, obtains bull frog meat pulp stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Semen Alpiniae Katsumadai, Flos Caryophylli, Radix orixae japonicae, sweet
Grass, Fructus Lycii, Herba Desmodii Styracifolii, winter daphne, Radix Panacis Quinquefolii and Cortex Moutan, slow fire is fried 20 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 DEG C, adds south Rhizoma Zingiberis Recens, Herba Alii fistulosi, Pericarpium Citri Reticulatae, long handle green pepper stir-frying perfume,
Adding cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and fat perfume (or spice) 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 bull frog 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 bull frog Seasoning gravy.
Embodiment 2:
A kind of bull frog Seasoning gravy, is made up of the raw material of following weight portion: fresh bull frog meat 150 parts, vegetable oil 10 parts,
South Rhizoma Zingiberis Recens 3 parts, 3 parts of Herba Alii fistulosi, Pericarpium Citri Reticulatae 3 parts, long handle green pepper 5 parts, cooking wine 10 parts, clear soup 200 parts, 6 parts of fat perfume (or spice) 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: 0.3 part of Cortex cinnamomi japonici (Ramulus Cinnamomi),
Semen Alpiniae Katsumadai 2 parts, Flos Caryophylli 2 parts, Radix orixae japonicae 0.3 part, 2 parts of Radix Glycyrrhizae, Fructus Lycii 0.4 part, Herba Desmodii Styracifolii 0.4 part, winter daphne 1 part, Radix Panacis Quinquefolii
0.4 part, Cortex Moutan 0.04 part；
The manufacture method of described bull frog Seasoning gravy, comprises the following steps:
(1) choose fresh bull frog meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out
Size degradation, obtains bull frog meat pulp stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Semen Alpiniae Katsumadai, Flos Caryophylli, Radix orixae japonicae, sweet
Grass, Fructus Lycii, Herba Desmodii Styracifolii, winter daphne, Radix Panacis Quinquefolii and Cortex Moutan, slow fire is fried 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 60 DEG C, adds south Rhizoma Zingiberis Recens, Herba Alii fistulosi, Pericarpium Citri Reticulatae, long handle green pepper stir-frying perfume,
Adding cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and fat perfume (or spice) 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 bull frog 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 bull frog Seasoning gravy.
In the above embodiment of the present invention, the raw material Radix Glycyrrhizae used in described making step, its making includes, is cut by Radix Glycyrrhizae
Become sheet；The vegetable oil used in described making step is olive oil.
The embodiment of the present invention uses scientific and reasonable manufacture method, the bull frog 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 bull frog Seasoning gravy, it is characterised in that be made up of the raw material of following weight portion: fresh bull frog meat 100～150
Part, vegetable oil 5～10 parts, south Rhizoma Zingiberis Recens 1～3 parts, Herba Alii fistulosi 1～3 parts, Pericarpium Citri Reticulatae 1～3 parts, long handle green pepper 2～5 parts, cooking wine 5～10 parts, clear
Soup 80～200 parts, fat perfume (or spice) 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: Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.1～0.3 part, Semen Alpiniae Katsumadai 1～2 parts, Flos Caryophylli 1～
2 parts, Radix orixae japonicae 0.1～0.3 part, Radix Glycyrrhizae 1～2 parts, Fructus Lycii 0.2～0.4 part, Herba Desmodii Styracifolii 0.2～0.4 part, winter daphne 0.5～1
Part, Radix Panacis Quinquefolii 0.2～0.4 part, Cortex Moutan 0.02～0.04 part；
The manufacture method of described bull frog Seasoning gravy, comprises the following steps:
(1) choose fresh bull frog meat, clean, ample in discharging water scald to some semi-ripe condition, pull cleaning out, then enter pulverizer and carry out broken
Solve, obtain bull frog meat pulp stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Cortex cinnamomi japonici (Ramulus Cinnamomi), Semen Alpiniae Katsumadai, Flos Caryophylli, Radix orixae japonicae, sweet
Grass, Fructus Lycii, Herba Desmodii Styracifolii, winter daphne, Radix Panacis Quinquefolii and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent
Wrap standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds south Rhizoma Zingiberis Recens, Herba Alii fistulosi, Pericarpium Citri Reticulatae, long handle green pepper stir-frying perfume,
Adding cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and fat perfume (or spice) 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 bull frog 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 bull frog Seasoning gravy.
The manufacture method of a kind of bull frog Seasoning gravy the most according to claim 1, it is characterised in that described step (2)
The raw material Radix Glycyrrhizae of middle use, its making includes, Radix Glycyrrhizae is cut into sheet.
The manufacture method of a kind of bull frog Seasoning gravy the most according to claim 1, it is characterised in that described step (2)
(3), in, the vegetable oil of employing is olive oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610686924.0A CN106307410A (en) | 2016-08-17 | 2016-08-17 | Bullfrog seasoning marinade and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610686924.0A CN106307410A (en) | 2016-08-17 | 2016-08-17 | Bullfrog seasoning marinade and making method thereof |
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| Publication Number | Publication Date |
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| CN106307410A true CN106307410A (en) | 2017-01-11 |
Family
ID=57744306
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| Application Number | Title | Priority Date | Filing Date |
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| CN201610686924.0A Withdrawn CN106307410A (en) | 2016-08-17 | 2016-08-17 | Bullfrog seasoning marinade and making method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822093A (en) * | 2017-10-27 | 2018-03-23 | 桐城市煜萱生态农业发展有限公司 | A kind of frog meat pulp and preparation method thereof |
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| CN102524820A (en) * | 2012-01-20 | 2012-07-04 | 北京红螺食品有限公司 | Spiced duck product and production process thereof |
| CN102551013A (en) * | 2011-12-28 | 2012-07-11 | 赵辉 | Seasoning brine for Guilin rice flour and preparation method for seasoning brine |
| CN104686981A (en) * | 2015-04-03 | 2015-06-10 | 武汉文拓天下管理咨询有限公司 | Xiangxi rice noodle seasoning marinade and making method thereof |
| CN105285845A (en) * | 2015-09-08 | 2016-02-03 | 宋有龙 | Nutrient chicken soup and making method thereof |
| CN105433342A (en) * | 2016-01-07 | 2016-03-30 | 柳州市得华食品有限公司 | Seasoning packet and production method thereof |
-
2016
- 2016-08-17 CN CN201610686924.0A patent/CN106307410A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102551013A (en) * | 2011-12-28 | 2012-07-11 | 赵辉 | Seasoning brine for Guilin rice flour and preparation method for seasoning brine |
| CN102524820A (en) * | 2012-01-20 | 2012-07-04 | 北京红螺食品有限公司 | Spiced duck product and production process thereof |
| CN104686981A (en) * | 2015-04-03 | 2015-06-10 | 武汉文拓天下管理咨询有限公司 | Xiangxi rice noodle seasoning marinade and making method thereof |
| CN105285845A (en) * | 2015-09-08 | 2016-02-03 | 宋有龙 | Nutrient chicken soup and making method thereof |
| CN105433342A (en) * | 2016-01-07 | 2016-03-30 | 柳州市得华食品有限公司 | Seasoning packet and production method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107822093A (en) * | 2017-10-27 | 2018-03-23 | 桐城市煜萱生态农业发展有限公司 | A kind of frog meat pulp and preparation method thereof |
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Application publication date: 20170111 |