CN106307466A - Sauce for making caviar - Google Patents

Sauce for making caviar Download PDF

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Publication number
CN106307466A
CN106307466A CN201610693589.7A CN201610693589A CN106307466A CN 106307466 A CN106307466 A CN 106307466A CN 201610693589 A CN201610693589 A CN 201610693589A CN 106307466 A CN106307466 A CN 106307466A
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CN
China
Prior art keywords
parts
sauce
semen
caviar
fructus
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Application number
CN201610693589.7A
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Chinese (zh)
Inventor
高祝兴
Original Assignee
安徽新珠城鱼坊餐饮管理有限公司
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Priority to CN201610693589.7A priority Critical patent/CN106307466A/en
Publication of CN106307466A publication Critical patent/CN106307466A/en

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23BPRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
    • A23B4/00General methods for preserving meat, sausages, fish or fish products
    • A23B4/14Preserving with chemicals not covered by groups A23B4/02 or A23B4/12
    • A23B4/18Preserving with chemicals not covered by groups A23B4/02 or A23B4/12 in the form of liquids or solids
    • A23B4/20Organic compounds; Microorganisms; Enzymes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A sauce for making caviar is made from, by weight, 7.5-12.5 parts of cowpea, 7.5-12.5 parts of black bean, 7.5-12.5 parts of broad bean, 10-16 parts of salt, 8-15 parts of soy sauce, 80-100 parts of pig blood, 10-20 parts of coix seed, 10-20 parts of coriander, 10-20 parts of celery, 5-8 parts of carrot, 5-8 parts of hawthorn fruit, and 10-25 parts of Chinese herbal materials. The sauce can prevent germ growth in fish eggs, is long in shelf life, is constantly fresh for 5 days at normal temperature, and can avoid pollutions by flies and microorganisms; the caviar made with the sauce has unique flavor, good taste, good scent and good egg toughness and is very chewy, the sauce contains various Chinese herbal ingredients, and can be absorbed by human bodies to provide good health-care effect for human bodies.

Description

A kind of making caviar sauce

Technical field

The present invention relates to food sauce technical field, be specifically related to a kind of making caviar sauce.

Background technology

Fish roe is a kind of nutritious food, wherein has substantial amounts of protein, calcium, phosphorus, ferrum, vitamin and riboflavin, Also it is rich in cholesterol, is the good complement agent of human brain and bone marrow, grows agent.Fish roe every 100 grams containing moisture 63.85~ 85.29 grams;0.63~4.19 gram of fat;Thick protein 12.08~33.01 grams;(coarse ash contains again for coarse ash 1.24~2.06 grams There are substantial amounts of phosphate and calcium carbonate, the most phosphatic average content to reach more than 46%, are the good of human brain and bone marrow Tonic).Vitamin A in ovum, B, D content the abundantest and vitamin A is possible to prevent ophthalmic, vitamin B can prevent and treat tinea pedis And dysplasia, vitamin D can prevent and treat rickets.Additionally, possibly together with mineral such as rich in protein and calcium, phosphorus, ferrum in fish roe Matter, and substantial amounts of cephalin one class nutrition.These nutrients are to human body, especially particularly important to upgrowth and development of children, again It is our ordinary meal to be easier lack.

Caviar contains abundant valuable nutrition, such as: protein is (arginine albumen, histidine protein, different bright Ammonia albumen, lysine proteins, methionine albumen), fat (cholesterol, phosphorus matter), vitamin (vitamin A, vitamin B, vitamin C, vitamin B2, vitamin B6, vitamin PP, vitamin B12), possibly together with trace element such as calcium, copper, magnesium, ferrum and sulphurs, additionally Mix containing lymph and vitamin B3 acid, there is the health-care effect of highly significant.

Even paying close attention to control oneself, the people of stature are without the delicious food of the fish roe that renounces the pleasure of.100 grams of fish roe only contain 230 kilocalorie heats.It addition, the effect that fish roe is also calmed the nerves.It can prevent nervous breakdown to have fabulous effect.

Current caviar complex manufacturing process, and caviar manufacturing process is mostly use salt, soy sauce to pickle or Being to add some other adjuvants, its delicious one-tenth degree is not high enough, it is difficult to meet the taste bud that people are the most fastidious.

Summary of the invention

The technical problem to be solved is to provide one can make the fresh-keeping long shelf-life of fish roe, unique flavor, mouth Sense delicious food, the making caviar sauce suffused an exquisite fragrance all around.

The technical problem to be solved realizes by the following technical solutions:

A kind of making caviar sauce, is made up of the raw material of following weight portion: Semen vignae sinensis 7.5-12.5 part, Semen sojae atricolor 7.5- 12.5 parts, Semen Viciae fabae 7.5-12.5 part, salt 10-16 part, soy sauce 8-15 part, Sanguis sus domestica 80-100 part, Semen Coicis 10-20 part, Herba Coriandri 10-20 Part, Herba Apii graveolentis 10-20 part, Radix Dauci Sativae 5-8 part, Fructus Crataegi 5-8 part, middle spice 10-25 part;

Described middle spice is by 2-2.5 part Pericarpium Citri Reticulatae, 2-2.5 part Rhizoma Atractylodis, 2-2.5 part Endocarpium Citri tangerinae, 4-8.5 part corner angle, 4-8.5 part Ramulus et Folium Claoxyli, 4-8.5 part Cortex Meliae, 5-11 part Rhizoma Zingiberis Recens, 5-11 part Bulbus Allii head, 22.5-28.5 part Bulbus Fritillariae Cirrhosae, 22.5-28.5 part Rhizoma Coptidis, 22.5-28.5 part Semen Capparis, 9-16 part Rhizoma Typhonii, 9-16 part paeonol, 9-16 part Radix Trichosanthis, 2-3 part anise, 2-3 part Fructus Foeniculi Perfume, 2-3 part Fructus Phyllanthi, 4-9 part Calamina, 4-9 part Radix Codonopsis, 4-9 part upright datura flower are made;Preparation method is as follows:

A. each raw material mixer mill in addition to Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi is broken into powder;

B. Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi are added 10 times of clear water of they weight portions and decoct 2 hours, filter, Adding the powder that step a prepares in filtrate, little fire boils 50 minutes, is then placed in-20 DEG C of Cold storage in the refrigerators 2 hours, and taking-up melts After the least fire boil 20 minutes, then very hot oven is received juice and is obtained extractum, and extractum is clayed into power.

A kind of making caviar sauce, preparation method comprises the steps:

(1) Semen vignae sinensis, Semen sojae atricolor, Semen Viciae fabae are put into the little fire of frying pan and fried perfume, be then placed in Sanguis sus domestica decocting 1 hour, then natural Cooling;

(2) step (1) gained material filtered through gauze is fallen Sanguis sus domestica;

(3) powder is beaten in Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, Fructus Crataegi chopping, then mix with step 2 gained material, and add Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, 5 times of clear water of Fructus Crataegi total weight parts also add salt, soy sauce, and then very hot oven boils, and keep boiling 10 Minute, seal the most while hot and put in cylinder, take out after sealing 2 days;

(4) step (3) gained material is taken out it is placed under burning sun and is exposed to the sun 5 days, then mix with middle spice, obtain beans Material.

Sauce of the present invention in use, adds sauce of the present invention mixing, and adds suitable quantity of water after being cleaned by fresh fish roe Boiling, i.e. edible, process is simple and convenient, can greatly reduce the process making caviar.

The invention has the beneficial effects as follows: the sauce of the present invention can avoid bacteria breed in fish roe, fresh-keeping long shelf-life, Freshness can be kept under room temperature 5 days, and be avoided that the pollution of fly, microorganism, use the caviar of sauce sauced of the present invention, Unique flavor, mouthfeel is delicious, suffuses an exquisite fragrance all around, fish roe good toughness, chews very much strength, and sauce packet composition Han plurality of Chinese, quilt Absorption of human body, has good health-care effect to human body.

Detailed description of the invention

For the technological means making the present invention realize, creation characteristic, reach purpose and be easy to understand with effect, below knot Close specific embodiment, the present invention is expanded on further.

Embodiment 1

A kind of making caviar sauce, is made up of the raw material of following weight portion: Semen vignae sinensis 10 parts, 10 parts of Semen sojae atricolor, Semen Viciae fabae 10 Part, salt 10 parts, 10 parts of soy sauce, Sanguis sus domestica 90 parts, Semen Coicis 15 parts, 15 parts of Herba Coriandri, Herba Apii graveolentis 15 parts, 6 parts of Radix Dauci Sativae, Fructus Crataegi 6 parts, Chinese medicine Expect 18 parts;

Described middle spice by 2 parts of Pericarpium Citri Reticulataes, 2 parts of Rhizoma Atractylodis, 2 parts of Endocarpium Citri tangerinae, 6 parts of corner angle, 6 parts of Ramulus et Folium Claoxyli, 6 parts of Cortex Meliaees, 8 parts Rhizoma Zingiberis Recens, 8 parts of Bulbus Allii head, 25 parts of Bulbus Fritillariae Cirrhosae, 25 parts of Rhizoma Coptidis, 25 portions of Semen Cappariss, 13 parts of Rhizoma Typhoniis, 13 parts of paeonol, 13 parts of Radix Trichosanthis, 2 parts of anises, 2 parts of Fructus Foeniculi, 2 parts of Fructus Phyllanthis, 7 parts of Calaminas, 7 parts of Radix Codonopsis, 7 parts of upright datura flowers are made;Preparation method is as follows:

A. each raw material mixer mill in addition to Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi is broken into powder;

B. Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi are added 10 times of clear water of they weight portions and decoct 2 hours, filter, Adding the powder that step a prepares in filtrate, little fire boils 50 minutes, is then placed in-20 DEG C of Cold storage in the refrigerators 2 hours, and taking-up melts After the least fire boil 20 minutes, then very hot oven is received juice and is obtained extractum, and extractum is clayed into power.

A kind of making caviar sauce, preparation method comprises the steps:

(1) Semen vignae sinensis, Semen sojae atricolor, Semen Viciae fabae are put into the little fire of frying pan and fried perfume, be then placed in Sanguis sus domestica decocting 1 hour, then natural Cooling;

(2) step (1) gained material filtered through gauze is fallen Sanguis sus domestica;

(3) powder is beaten in Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, Fructus Crataegi chopping, then mix with step 2 gained material, and add Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, 5 times of clear water of Fructus Crataegi total weight parts also add salt, soy sauce, and then very hot oven boils, and keep boiling 10 Minute, seal the most while hot and put in cylinder, take out after sealing 2 days;

(4) step (3) gained material is taken out it is placed under burning sun and is exposed to the sun 5 days, then mix with middle spice, obtain beans Material.

Embodiment 2

A kind of making caviar sauce, is made up of the raw material of following weight portion: Semen vignae sinensis 7.5 parts, 7.5 parts of Semen sojae atricolor, Semen Viciae fabae 7.5 parts, salt 10 parts, 8 parts of soy sauce, Sanguis sus domestica 80 parts, Semen Coicis 10 parts, 10 parts of Herba Coriandri, Herba Apii graveolentis 10 parts, 5 parts of Radix Dauci Sativae, Fructus Crataegi 5 parts, in Spice 10 parts;

Described middle spice by 2 parts of Pericarpium Citri Reticulataes, 2 parts of Rhizoma Atractylodis, 2 parts of Endocarpium Citri tangerinae, 4 parts of corner angle, 4 parts of Ramulus et Folium Claoxyli, 4 parts of Cortex Meliaees, 5 parts Rhizoma Zingiberis Recens, 5 parts of Bulbus Allii head, 22.5 parts of Bulbus Fritillariae Cirrhosae, 22.5 parts of Rhizoma Coptidis, 22.5 parts of Semen Cappariss, 9 parts of Rhizoma Typhoniis, 9 parts of paeonol, 9 parts of variolas Powder, 2 parts of anises, 2 parts of Fructus Foeniculi, 2 parts of Fructus Phyllanthis, 4 parts of Calaminas, 4 parts of Radix Codonopsis, 4 parts of upright datura flowers are made;Preparation method is as follows:

A. each raw material mixer mill in addition to Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi is broken into powder;

B. Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi are added 10 times of clear water of they weight portions and decoct 2 hours, filter, Adding the powder that step a prepares in filtrate, little fire boils 50 minutes, is then placed in-20 DEG C of Cold storage in the refrigerators 2 hours, and taking-up melts After the least fire boil 20 minutes, then very hot oven is received juice and is obtained extractum, and extractum is clayed into power.

A kind of making caviar sauce, preparation method comprises the steps:

(1) Semen vignae sinensis, Semen sojae atricolor, Semen Viciae fabae are put into the little fire of frying pan and fried perfume, be then placed in Sanguis sus domestica decocting 1 hour, then natural Cooling;

(2) step (1) gained material filtered through gauze is fallen Sanguis sus domestica;

(3) powder is beaten in Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, Fructus Crataegi chopping, then mix with step 2 gained material, and add Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, 5 times of clear water of Fructus Crataegi total weight parts also add salt, soy sauce, and then very hot oven boils, and keep boiling 10 Minute, seal the most while hot and put in cylinder, take out after sealing 2 days;

(4) step (3) gained material is taken out it is placed under burning sun and is exposed to the sun 5 days, then mix with middle spice, obtain beans Material.

Embodiment 3

A kind of making caviar sauce, is made up of the raw material of following weight portion: Semen vignae sinensis 12.5 parts, 12.5 parts of Semen sojae atricolor, silkworm Bean 12.5 parts, salt 16 parts, 15 parts of soy sauce, Sanguis sus domestica 100 parts, Semen Coicis 20 parts, 20 parts of Herba Coriandri, Herba Apii graveolentis 20 parts, 8 parts of Radix Dauci Sativae, Fructus Crataegi 8 Part, middle spice 25 parts;

Described middle spice by 2.5 parts of Pericarpium Citri Reticulataes, 2.5 parts of Rhizoma Atractylodis, 2.5 parts of Endocarpium Citri tangerinae, 8.5 parts of corner angle, 8.5 parts of Ramulus et Folium Claoxyli, 8.5 Part Cortex Meliae, 11 portions of Rhizoma Zingiberis Recenss, 11 parts of Bulbus Allii head, 28.5 parts of Bulbus Fritillariae Cirrhosae, 28.5 parts of Rhizoma Coptidis, 28.5 portions of Semen Cappariss, 16 parts of Rhizoma Typhoniis, 16 Part paeonol, 16 parts of Radix Trichosanthis, 3 parts of anises, 3 parts of Fructus Foeniculi, 3 parts of Fructus Phyllanthis, 9 parts of Calaminas, 9 parts of Radix Codonopsis, 9 parts of upright datura flower systems Become;Preparation method is as follows:

A. each raw material mixer mill in addition to Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi is broken into powder;

B. Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi are added 10 times of clear water of they weight portions and decoct 2 hours, filter, Adding the powder that step a prepares in filtrate, little fire boils 50 minutes, is then placed in-20 DEG C of Cold storage in the refrigerators 2 hours, and taking-up melts After the least fire boil 20 minutes, then very hot oven is received juice and is obtained extractum, and extractum is clayed into power.

A kind of making caviar sauce, preparation method comprises the steps:

(1) Semen vignae sinensis, Semen sojae atricolor, Semen Viciae fabae are put into the little fire of frying pan and fried perfume, be then placed in Sanguis sus domestica decocting 1 hour, then natural Cooling;

(2) step (1) gained material filtered through gauze is fallen Sanguis sus domestica;

(3) powder is beaten in Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, Fructus Crataegi chopping, then mix with step 2 gained material, and add Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, 5 times of clear water of Fructus Crataegi total weight parts also add salt, soy sauce, and then very hot oven boils, and keep boiling 10 Minute, seal the most while hot and put in cylinder, take out after sealing 2 days;

(4) step (3) gained material is taken out it is placed under burning sun and is exposed to the sun 5 days, then mix with middle spice, obtain beans Material.

The ultimate principle of the present invention and principal character and advantages of the present invention have more than been shown and described.The technology of the industry Personnel, it should be appreciated that the present invention is not restricted to the described embodiments, simply illustrating this described in above-described embodiment and description The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, and these become Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and Equivalent defines.

Claims (2)

1. one kind makes caviar sauce, it is characterised in that be made up of the raw material of following weight portion: Semen vignae sinensis 7.5-12.5 part, Semen sojae atricolor 7.5-12.5 part, Semen Viciae fabae 7.5-12.5 part, salt 10-16 part, soy sauce 8-15 part, Sanguis sus domestica 80-100 part, Semen Coicis 10-20 part, Herba Coriandri 10-20 part, Herba Apii graveolentis 10-20 part, Radix Dauci Sativae 5-8 part, Fructus Crataegi 5-8 part, middle spice 10-25 part;
Described middle spice is lost by 2-2.5 part Pericarpium Citri Reticulatae, 2-2.5 part Rhizoma Atractylodis, 2-2.5 part Endocarpium Citri tangerinae, 4-8.5 part corner angle, 4-8.5 part Rod, 4-8.5 part Cortex Meliae, 5-11 part Rhizoma Zingiberis Recens, 5-11 part Bulbus Allii head, 22.5-28.5 part Bulbus Fritillariae Cirrhosae, 22.5-28.5 part Rhizoma Coptidis, 22.5-28.5 part Semen Capparis, 9-16 part Rhizoma Typhonii, 9-16 part paeonol, 9-16 part Radix Trichosanthis, 2-3 part anise, 2-3 part Fructus Foeniculi Perfume, 2-3 part Fructus Phyllanthi, 4-9 part Calamina, 4-9 part Radix Codonopsis, 4-9 part upright datura flower are made;Preparation method is as follows:
A. each raw material mixer mill in addition to Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi is broken into powder;
B. Pericarpium Citri Reticulatae, Endocarpium Citri tangerinae, Cortex Meliae, anise, Fructus Foeniculi are added 10 times of clear water of they weight portions and decoct 2 hours, filter, filtrate Middle addition step a prepare powder, little fire boils 50 minutes, is then placed in-20 DEG C of Cold storage in the refrigerators 2 hours, take out melt after again Little fire boils 20 minutes, and then very hot oven is received juice and obtained extractum, and extractum is clayed into power.
A kind of making caviar sauce the most according to claim 1, it is characterised in that preparation method includes walking as follows Rapid:
(1) Semen vignae sinensis, Semen sojae atricolor, Semen Viciae fabae are put into the little fire of frying pan and fried perfume, be then placed in Sanguis sus domestica decocting 1 hour, then natural cooling;
(2) step (1) gained material filtered through gauze is fallen Sanguis sus domestica;
(3) powder is beaten in Semen Coicis, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, Fructus Crataegi chopping, then mix with step 2 gained material, and add the heart of a lotus seed Core, Herba Coriandri, Herba Apii graveolentis, Radix Dauci Sativae, 5 times of clear water of Fructus Crataegi total weight parts also add salt, soy sauce, and then very hot oven boils, and keep boiling 10 points Clock, seals the most while hot and puts in cylinder, take out after sealing 2 days;
(4) step (3) gained material is taken out it is placed under burning sun and is exposed to the sun 5 days, then mix with middle spice, obtain sauce.
CN201610693589.7A 2016-08-19 2016-08-19 Sauce for making caviar CN106307466A (en)

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Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101015360A (en) * 2007-02-13 2007-08-15 胡仲君 Carvier and its preparing method
CN101675810A (en) * 2008-09-19 2010-03-24 颜桂珠 Table caviar and production method thereof
CN105054133A (en) * 2015-08-19 2015-11-18 孙立民 Salmon caviar capable of nourishing faces and preparation method of salmon caviar
CN105266135A (en) * 2015-12-04 2016-01-27 湖南海佳食品科技有限公司 Caviar and preparation method thereof
CN105475977A (en) * 2015-12-10 2016-04-13 张友兰 Preserved meat sauce
CN105495418A (en) * 2015-12-10 2016-04-20 天全润兆鲟业有限公司 Method for processing sturgeon caviar

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101015360A (en) * 2007-02-13 2007-08-15 胡仲君 Carvier and its preparing method
CN101675810A (en) * 2008-09-19 2010-03-24 颜桂珠 Table caviar and production method thereof
CN105054133A (en) * 2015-08-19 2015-11-18 孙立民 Salmon caviar capable of nourishing faces and preparation method of salmon caviar
CN105266135A (en) * 2015-12-04 2016-01-27 湖南海佳食品科技有限公司 Caviar and preparation method thereof
CN105475977A (en) * 2015-12-10 2016-04-13 张友兰 Preserved meat sauce
CN105495418A (en) * 2015-12-10 2016-04-20 天全润兆鲟业有限公司 Method for processing sturgeon caviar

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Application publication date: 20170111