CN106387820A - Sauce liquid for manufacture of wine soaked fish - Google Patents
Sauce liquid for manufacture of wine soaked fish Download PDFInfo
- Publication number
- CN106387820A CN106387820A CN201610693545.4A CN201610693545A CN106387820A CN 106387820 A CN106387820 A CN 106387820A CN 201610693545 A CN201610693545 A CN 201610693545A CN 106387820 A CN106387820 A CN 106387820A
- Authority
- CN
- China
- Prior art keywords
- parts
- fish
- semen
- spice
- sauce liquid
- 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- Withdrawn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
- 239000007788 liquid Substances 0.000 title claims abstract description 27
- 241000251468 Actinopterygii Species 0.000 title claims abstract description 17
- 235000014101 wine Nutrition 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title abstract description 6
- 235000015067 sauces Nutrition 0.000 title abstract description 6
- 235000013599 spices Nutrition 0.000 claims abstract description 21
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 12
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 11
- 239000000052 vinegar Substances 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 240000004658 Medicago sativa Species 0.000 claims abstract 3
- 210000000582 semen Anatomy 0.000 claims description 40
- 229920006395 saturated elastomer Polymers 0.000 claims description 16
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 12
- 244000297694 fish poison bean Species 0.000 claims description 12
- 239000000463 material Substances 0.000 claims description 12
- 240000007124 Brassica oleracea Species 0.000 claims description 10
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 claims description 10
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 claims description 10
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 claims description 10
- 235000017587 Medicago sativa ssp. sativa Nutrition 0.000 claims description 10
- UILPJVPSNHJFIK-UHFFFAOYSA-N Paeonol Chemical compound COC1=CC=C(C(C)=O)C(O)=C1 UILPJVPSNHJFIK-UHFFFAOYSA-N 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 10
- 239000000203 mixture Substances 0.000 claims description 6
- 241000722721 Capparis Species 0.000 claims description 5
- 241000675108 Citrus tangerina Species 0.000 claims description 5
- 244000236655 Diospyros kaki Species 0.000 claims description 5
- 235000008597 Diospyros kaki Nutrition 0.000 claims description 5
- 241001072983 Mentha Species 0.000 claims description 5
- 235000014435 Mentha Nutrition 0.000 claims description 5
- 235000005135 Micromeria juliana Nutrition 0.000 claims description 5
- 235000007315 Satureja hortensis Nutrition 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 239000003292 glue Substances 0.000 claims description 5
- YLTGFGDODHXMFB-UHFFFAOYSA-N isoacetovanillon Natural products COC1=CC=C(C(C)=O)C=C1O YLTGFGDODHXMFB-UHFFFAOYSA-N 0.000 claims description 5
- MLIBGOFSXXWRIY-UHFFFAOYSA-N paeonol Natural products COC1=CC=C(O)C(C(C)=O)=C1 MLIBGOFSXXWRIY-UHFFFAOYSA-N 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000002023 wood Substances 0.000 claims description 3
- 240000002114 Satureja hortensis Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 235000021323 fish oil Nutrition 0.000 abstract description 2
- 244000045947 parasite Species 0.000 abstract description 2
- 235000019991 rice wine Nutrition 0.000 abstract description 2
- 238000009423 ventilation Methods 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract 2
- 241000894006 Bacteria Species 0.000 abstract 1
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 abstract 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 abstract 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 abstract 1
- 244000018436 Coriandrum sativum Species 0.000 abstract 1
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 abstract 1
- 235000010624 Medicago sativa Nutrition 0.000 abstract 1
- 240000003768 Solanum lycopersicum Species 0.000 abstract 1
- 235000021307 Triticum Nutrition 0.000 abstract 1
- 244000098338 Triticum aestivum Species 0.000 abstract 1
- 244000089698 Zanthoxylum simulans Species 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 235000021332 kidney beans Nutrition 0.000 abstract 1
- 239000008267 milk Substances 0.000 abstract 1
- 210000004080 milk Anatomy 0.000 abstract 1
- 235000013336 milk Nutrition 0.000 abstract 1
- 241000219823 Medicago Species 0.000 description 8
- 241000246354 Satureja Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 2
- 235000019640 taste Nutrition 0.000 description 2
- 239000002671 adjuvant Substances 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013332 fish product Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000014347 soups 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)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention discloses sauce liquid for a manufacture of wine soaked fish. The sauce liquid is prepared from the following raw materials in parts by weight: 5-8.5 parts of kidney beans, 5-8.5 parts of glutinous rice, 5-8.5 parts of corn, 5-8.5 parts of wheat, 2-5 parts of Chinese prickly ash, 8-20 parts of coriandrum sativum, 8-20 parts of milk Chinese cabbages, 8-20 parts of medicago sativa, 8-20 parts of tomatoes, 12-16 parts of salt, 12-16 parts of soy sauce, 4-8 parts of white vinegar, 10-25 parts of spices, and 300-350 parts of yellow rice wine. The sauce liquid is simple in manufacture method and convenient in use, and can kill bacteria, parasites, etc. in the fish. The manufactured wine soaked fish by the sauce liquid is delicate in flesh, feels like threads in mouth, crisp, refreshing and full of toughness in skins, and has the fragrance of fish, rice and plants after being tasted, fish oil fully penetrates onto the surfaces, the sauced fish disperses the delicate fragrance, and even in the ventilation state, the fragrance can still maintain 7 days or more.
Description
Technical field
The present invention relates to food sauce technical field is and in particular to a kind of make liquor-saturated fish beans liquid.
Background technology
Fish is of high nutritive value because of it, is deeply liked by consumers in general.The way of fish is mainly steamed, braised in soy sauce, stewed at present
Soup, air-dry, pickle etc..With the raising of people's living standard, people are more and more harsher to the pursuit of cuisines, it is desirable to having
Preferably fish products manufacture method, to meet the appetite of oneself.Existing liquor-saturated fish to be made using shao-hsing rice wine and some adjuvants, but
It is, its complex manufacturing process, and make material composition simply it is impossible to play the unique taste of fish well.
Content of the invention
The technical problem to be solved is to provide a kind of making liquor-saturated fish beans liquid.
The technical problem to be solved employs the following technical solutions to realize：
A kind of making liquor-saturated fish beans liquid, is made up of the raw material of following weight portion：Semen Phaseoli Vulgaris 5-8.5 part, Oryza glutinosa 5-8.5 part,
Semen Maydiss 5-8.5 part, Semen Tritici aestivi 5-8.5 part, Pericarpium Zanthoxyli 2-5 part, Herba Coriandri 8-20 part, cabbage 8-20 part, alfalfa 8-20 part, western red
Fructus Kaki 8-20 part, salt 12-16 part, soy sauce 12-16 part, white vinegar 4-8 part, spice 10-25 part, yellow wine 300-350 part；
Described spice is by 6-10 part tangerine leaf, 6-10 part mentha leave, 6-10 part Rhizoma Fagopyri Dibotryiss, 6-10 part Semen Castaneae pollen, 13-
15.5 parts of Folium Isatidiss, 13-15.5 part RADIX SEMIAQUILEGIAE, 13-15.5 part CORTEX ZINGIBERIS RHIZOMAE, 13-15.5 part Bulbus Allii head, 13-15.5 parts are white
Medicine, 13-15.5 part Rhizoma Typhonii, 17-32 part Semen Cappariss core, 17-32 part white glue wood pistil, 17-32 part paeonol, 17-32 part
Radix Solani Melongenae, 17-32 part leaf of Diospyros kaki L.f., 15-25 part Testa arachidis hypogaeae, 15-25 part Cortex Lycii, 15-25 part Folium Phragmitis are made；Preparation method is,
Each raw material is broken into bulk or the lamellar that length and width is all not more than 5mm, then parch sheds to savory again.
A kind of making liquor-saturated fish beans liquid, preparation method comprises the steps：
(1) Semen Phaseoli Vulgaris, Oryza glutinosa, Semen Maydiss, Semen Tritici aestivi are put into frying pan and stir-fried 10 minutes, be then polished into powder again；
(2) Herba Coriandri, cabbage, alfalfa, Fructus Lycopersici esculenti are squeezed the juice, collect juice；
(3) step (1) and step (2) resulting material are mixed with Pericarpium Zanthoxyli, salt, yellow wine, mixture heated and boiled, keep boiling
Rise 3 minutes, be then cooled to 70 DEG C, now add soy sauce, white vinegar boils, keep boiling 3 minutes, then natural cooling；
(4) step (3) resulting material is mixed with spice, the distilled water then adding 10 times of spice weight portion together mixes
Close, obtain final product beans liquid.
Beans liquid of the present invention, when using, is directly put into the fresh flesh of fish after cleaning in beans liquid and is soaked 5 days, then take out fish
Cook i.e. edible.Liquor-saturated making fish process that need not be complicated.
The invention has the beneficial effects as follows：The beans liquor manufacture method of the present invention is simple, is easy to use, beans liquid can kill
Antibacterial in fish and parasite etc., using the liquor-saturated fish of beans liquid sauced of the present invention, the flesh of fish is delicate, silk silk entrance, the crisp and refreshing toughness of fish skin
Foot, tastes and has with sweet and sour flavor and have meter Xiang, plant flavour, and fish oil fully penetrates into surface, and with sweet and sour flavor after sauced distributes one
Stock delicate fragrance, even if under ventilation state, fragrance remains to keep more than 7 days.
Specific embodiment
In order that technological means, creation characteristic, reached purpose and effect that the present invention realizes are easy to understand, tie below
Close specific embodiment, the present invention is expanded on further.
Embodiment 1
A kind of making liquor-saturated fish beans liquid, is made up of the raw material of following weight portion：7 parts of Semen Phaseoli Vulgaris, 7 parts of Oryza glutinosa, 7 parts of Semen Maydiss,
7 parts of Semen Tritici aestivi, 3 parts of Pericarpium Zanthoxyli, 14 parts of Herba Coriandri, 14 parts of cabbage, 14 parts of alfalfa, 14 parts of Fructus Lycopersici esculenti, 14 parts of salt, 14 parts of soy sauce,
6 parts of white vinegar, 18 parts of spice, 320 parts of yellow wine；
Described spice by 8 parts of tangerine leaves, 8 parts of mentha leavves, 8 parts of Rhizoma Fagopyri Dibotryiss, 8 parts of Semen Castaneae pollen, 14 portions of Folium Isatidiss, 14 parts
RADIX SEMIAQUILEGIAE, 14 parts of CORTEX ZINGIBERIS RHIZOMAE, 14 parts of Bulbus Allii head, 14 parts of Radix Stephaniae Cepharanthaes, 14 parts of Rhizoma Typhoniis, 25 parts of Semen Cappariss core, 25 parts of white glue
Wooden pistil, 25 parts of paeonol, 25 parts of Radix Solani Melongenae, 25 parts of leaf of Diospyros kaki L.f., 20 parts of Testa arachidis hypogaeaes, 20 parts of Cortex Lycii, 20 parts of Folium Phragmitis are made；System
Preparation Method is each raw material to be broken into bulk or the lamellar that length and width is all not more than 5mm, then parch sheds i.e. to savory again
Can.
A kind of making liquor-saturated fish beans liquid, preparation method comprises the steps：
(1) Semen Phaseoli Vulgaris, Oryza glutinosa, Semen Maydiss, Semen Tritici aestivi are put into frying pan and stir-fried 10 minutes, be then polished into powder again；
(2) Herba Coriandri, cabbage, alfalfa, Fructus Lycopersici esculenti are squeezed the juice, collect juice；
(3) step (1) and step (2) resulting material are mixed with Pericarpium Zanthoxyli, salt, yellow wine, mixture heated and boiled, keep boiling
Rise 3 minutes, be then cooled to 70 DEG C, now add soy sauce, white vinegar boils, keep boiling 3 minutes, then natural cooling；
(4) step (3) resulting material is mixed with spice, the distilled water then adding 10 times of spice weight portion together mixes
Close, obtain final product beans liquid.
Embodiment 2
A kind of making liquor-saturated fish beans liquid, is made up of the raw material of following weight portion：5 parts of Semen Phaseoli Vulgaris, 5 parts of Oryza glutinosa, 5 parts of Semen Maydiss,
5 parts of Semen Tritici aestivi, 2 parts of Pericarpium Zanthoxyli, 8 parts of Herba Coriandri, 8 parts of cabbage, 8 parts of alfalfa, 8 parts of Fructus Lycopersici esculenti, 12 parts of salt, 12 parts of soy sauce, white vinegar 4
Part, 10 parts of spice, 300 parts of yellow wine；
Described spice by 6 parts of tangerine leaves, 6 parts of mentha leavves, 6 parts of Rhizoma Fagopyri Dibotryiss, 6 parts of Semen Castaneae pollen, 13 portions of Folium Isatidiss, 13 parts
RADIX SEMIAQUILEGIAE, 13 parts of CORTEX ZINGIBERIS RHIZOMAE, 13 parts of Bulbus Allii head, 13 parts of Radix Stephaniae Cepharanthaes, 13 parts of Rhizoma Typhoniis, 17 parts of Semen Cappariss core, 17 parts of white glue
Wooden pistil, 17 parts of paeonol, 17 parts of Radix Solani Melongenae, 17 parts of leaf of Diospyros kaki L.f., 15 parts of Testa arachidis hypogaeaes, 15 parts of Cortex Lycii, 15 parts of Folium Phragmitis are made；System
Preparation Method is each raw material to be broken into bulk or the lamellar that length and width is all not more than 5mm, then parch sheds i.e. to savory again
Can.
A kind of making liquor-saturated fish beans liquid, preparation method comprises the steps：
(1) Semen Phaseoli Vulgaris, Oryza glutinosa, Semen Maydiss, Semen Tritici aestivi are put into frying pan and stir-fried 10 minutes, be then polished into powder again；
(2) Herba Coriandri, cabbage, alfalfa, Fructus Lycopersici esculenti are squeezed the juice, collect juice；
(3) step (1) and step (2) resulting material are mixed with Pericarpium Zanthoxyli, salt, yellow wine, mixture heated and boiled, keep boiling
Rise 3 minutes, be then cooled to 70 DEG C, now add soy sauce, white vinegar boils, keep boiling 3 minutes, then natural cooling；
(4) step (3) resulting material is mixed with spice, the distilled water then adding 10 times of spice weight portion together mixes
Close, obtain final product beans liquid.
Embodiment 3
A kind of making liquor-saturated fish beans liquid, is made up of the raw material of following weight portion：8.5 parts of Semen Phaseoli Vulgaris, 8.5 parts of Oryza glutinosa, Semen Maydiss
8.5 parts, 8.5 parts of Semen Tritici aestivi, 5 parts of Pericarpium Zanthoxyli, 20 parts of Herba Coriandri, 20 parts of cabbage, 20 parts of alfalfa, 20 parts of Fructus Lycopersici esculenti, 16 parts of salt, beans
16 parts of oil, 8 parts of white vinegar, 25 parts of spice, 350 parts of yellow wine；
Described spice is by 10 parts of tangerine leaves, 10 parts of mentha leavves, 10 parts of Rhizoma Fagopyri Dibotryiss, 10 parts of Semen Castaneae pollen, 15.5 parts of Folium Isatidis
Leaf, 15.5 parts of RADIX SEMIAQUILEGIAEs, 15.5 parts of CORTEX ZINGIBERIS RHIZOMAE, 15.5 parts of Bulbus Allii head, 15.5 parts of Radix Stephaniae Cepharanthaes, 15.5 parts of Rhizoma Typhoniis, 32 parts
Semen Cappariss core, 32 parts of white glue wood pistil, 32 parts of paeonol, 32 parts of Radix Solani Melongenae, 32 parts of leaf of Diospyros kaki L.f., 25 parts of Testa arachidis hypogaeaes, 25 parts of Cortex Lycii,
25 parts of Folium Phragmitis are made；Preparation method is each raw material to be broken into bulk or the lamellar that length and width is all not more than 5mm, then fries again
Make savory shedding.
A kind of making liquor-saturated fish beans liquid, preparation method comprises the steps：
(1) Semen Phaseoli Vulgaris, Oryza glutinosa, Semen Maydiss, Semen Tritici aestivi are put into frying pan and stir-fried 10 minutes, be then polished into powder again；
(2) Herba Coriandri, cabbage, alfalfa, Fructus Lycopersici esculenti are squeezed the juice, collect juice；
(3) step (1) and step (2) resulting material are mixed with Pericarpium Zanthoxyli, salt, yellow wine, mixture heated and boiled, keep boiling
Rise 3 minutes, be then cooled to 70 DEG C, now add soy sauce, white vinegar boils, keep boiling 3 minutes, then natural cooling；
(4) step (3) resulting material is mixed with spice, the distilled water then adding 10 times of spice weight portion together mixes
Close, obtain final product beans liquid.
Ultimate principle and principal character and the advantages of the present invention of the present invention have been shown and described above.The technology of the industry
, it should be appreciated that the present invention is not restricted to the described embodiments, the simply explanation described in above-described embodiment and description is originally for personnel
The principle of invention, without departing from the spirit and scope of the present invention, the present invention also has various changes and modifications, these changes
Change and improvement both falls within scope of the claimed invention.Claimed scope by appending claims and its
Equivalent thereof.
Claims (2)
1. a kind of make liquor-saturated fish beans liquid it is characterised in that being made up of the raw material of following weight portion：Semen Phaseoli Vulgaris 5-8.5 part, Oryza glutinosa
5-8.5 part, Semen Maydiss 5-8.5 part, Semen Tritici aestivi 5-8.5 part, Pericarpium Zanthoxyli 2-5 part, Herba Coriandri 8-20 part, cabbage 8-20 part, alfalfa 8-
20 parts, Fructus Lycopersici esculenti 8-20 part, salt 12-16 part, soy sauce 12-16 part, white vinegar 4-8 part, spice 10-25 part, yellow wine 300-350 part；
Described spice is by 6-10 part tangerine leaf, 6-10 part mentha leave, 6-10 part Rhizoma Fagopyri Dibotryiss, 6-10 part Semen Castaneae pollen, 13-15.5
Part Folium Isatidiss, 13-15.5 part RADIX SEMIAQUILEGIAE, 13-15.5 part CORTEX ZINGIBERIS RHIZOMAE, 13-15.5 part Bulbus Allii head, 13-15.5 part Radix Stephaniae Cepharanthae,
13-15.5 part Rhizoma Typhonii, 17-32 part Semen Cappariss core, 17-32 part white glue wood pistil, 17-32 part paeonol, 17-32 part Radix Solani Melongenae,
17-32 part leaf of Diospyros kaki L.f., 15-25 part Testa arachidis hypogaeae, 15-25 part Cortex Lycii, 15-25 part Folium Phragmitis are made；Preparation method is, Jiang Geyuan
Material is broken into bulk or the lamellar that length and width is all not more than 5mm, and then parch sheds to savory again.
2. one kind according to claim 1 makes liquor-saturated fish with beans liquid it is characterised in that preparation method comprises the steps：
(1) Semen Phaseoli Vulgaris, Oryza glutinosa, Semen Maydiss, Semen Tritici aestivi are put into frying pan and stir-fried 10 minutes, be then polished into powder again；
(2) Herba Coriandri, cabbage, alfalfa, Fructus Lycopersici esculenti are squeezed the juice, collect juice；
(3) step (1) and step (2) resulting material are mixed with Pericarpium Zanthoxyli, salt, yellow wine, mixture heated and boiled, keep boiling 3
Minute, then it is cooled to 70 DEG C, now adds soy sauce, white vinegar boils, keep boiling 3 minutes, then natural cooling；
(4) step (3) resulting material is mixed with spice, the distilled water then adding 10 times of spice weight portion together mixes,
Obtain final product beans liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693545.4A CN106387820A (en) | 2016-08-19 | 2016-08-19 | Sauce liquid for manufacture of wine soaked fish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610693545.4A CN106387820A (en) | 2016-08-19 | 2016-08-19 | Sauce liquid for manufacture of wine soaked fish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106387820A true CN106387820A (en) | 2017-02-15 |
Family
ID=58004289
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610693545.4A Withdrawn CN106387820A (en) | 2016-08-19 | 2016-08-19 | Sauce liquid for manufacture of wine soaked fish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106387820A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214065A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing drunk fish |
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN103404911A (en) * | 2013-07-31 | 2013-11-27 | 安徽绍峰实业集团股份有限公司 | Liquor-marinated fish processing technology |
| CN104509888A (en) * | 2014-10-31 | 2015-04-15 | 江苏正业食品有限公司 | Processing technology of flavor liquor-marinated fish |
| CN105533503A (en) * | 2015-12-08 | 2016-05-04 | 刘魏 | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor |
| CN105795431A (en) * | 2016-04-04 | 2016-07-27 | 马家庆 | Allspice and basil vinasse fish soak solution and preparation method |
| CN105831684A (en) * | 2016-04-04 | 2016-08-10 | 马家庆 | Cistanche deserticola Ma soaking fluid for wine-marinated fish and preparation method of cistanche deserticola Ma soaking fluid |
-
2016
- 2016-08-19 CN CN201610693545.4A patent/CN106387820A/en not_active Withdrawn
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101214065A (en) * | 2007-12-27 | 2008-07-09 | 德炎水产食品股份有限公司 | Method for preparing drunk fish |
| CN102090669A (en) * | 2011-03-22 | 2011-06-15 | 杭州八鲜禽业有限公司 | Preparation method of liquor-saturated fish |
| CN103404911A (en) * | 2013-07-31 | 2013-11-27 | 安徽绍峰实业集团股份有限公司 | Liquor-marinated fish processing technology |
| CN104509888A (en) * | 2014-10-31 | 2015-04-15 | 江苏正业食品有限公司 | Processing technology of flavor liquor-marinated fish |
| CN105533503A (en) * | 2015-12-08 | 2016-05-04 | 刘魏 | Processing method of pseudosciaena crocea immersed in sweet osmanthus liquor |
| CN105795431A (en) * | 2016-04-04 | 2016-07-27 | 马家庆 | Allspice and basil vinasse fish soak solution and preparation method |
| CN105831684A (en) * | 2016-04-04 | 2016-08-10 | 马家庆 | Cistanche deserticola Ma soaking fluid for wine-marinated fish and preparation method of cistanche deserticola Ma soaking fluid |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106820086A (en) | A kind of high nutrition bamboo shoot fourth beef paste and preparation method thereof | |
| CN1875762A (en) | Health seasonings for beef soup | |
| CN108157532A (en) | A kind of spicy red oil and preparation method thereof | |
| CN106235041A (en) | A kind of stew in soy sauce pig's head and preparation method thereof | |
| CN104381954A (en) | Spicy oil hotpot condiment containing flos lonicerae and production method of hotpot condiment | |
| CN107279908A (en) | A kind of stew in soy sauce soup stock, spiced and stewed food and preparation method thereof | |
| CN106852461A (en) | A kind of preparation method of pot-stewed fowl bamboo rat meat | |
| CN110050980A (en) | A kind of yellow tomato chafing dish material with health care function and preparation method thereof | |
| CN107183440B (en) | Preparation method of ginger juice and turnip beverage | |
| KR20170136710A (en) | The method of sesame soy sauce pickled pickles | |
| CN108740803A (en) | A kind of production method of instant Saute beef with cayenne pepper | |
| CN105077135A (en) | Seasoning for stewing freshwater fish | |
| KR102062523B1 (en) | Manufacturing method of spicy chili pepper spice sauce | |
| CN106135584A (en) | A kind of manufacturing process of field thistle tea | |
| CN108936341A (en) | A kind of production method of instant spicy beef jerky | |
| CN107125705A (en) | Fragrant kelp and beef thick chilli sauce of a kind of bamboo and preparation method thereof | |
| CN106690257A (en) | Bamboo shaving flavored spicy spider crab paste and production method thereof | |
| CN107897815A (en) | A kind of halogen gingko health care peanut and preparation method thereof | |
| KR102144213B1 (en) | Method for manufacturing sauce of raw fish soup | |
| CN106387820A (en) | Sauce liquid for manufacture of wine soaked fish | |
| CN103766937B (en) | A kind of production method of the peppery pot-stewed chicken intestinal of perfume (or spice) | |
| CN105995701A (en) | Healthcare flavoring dried ballonflower | |
| CN106261829A (en) | A kind of stew in soy sauce Hepar Sus domestica and preparation method thereof | |
| CN106307404A (en) | Eel seasoning marinade and manufacture method thereof | |
| KR100575540B1 (en) | A Kind of Grondsel Dried and Seasoned with Soy, and Method of Preparing the Same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170215 |