CN106579287A - Pig bone flavor marinade and making method thereof - Google Patents
Pig bone flavor marinade and making method thereof Download PDFInfo
- Publication number
- CN106579287A CN106579287A CN201611124034.7A CN201611124034A CN106579287A CN 106579287 A CN106579287 A CN 106579287A CN 201611124034 A CN201611124034 A CN 201611124034A CN 106579287 A CN106579287 A CN 106579287A
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- sus domestica
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- pig bone
- flavoring
- soup stock
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- 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.)
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title claims abstract description 19
- 210000000988 bone and bone Anatomy 0.000 title claims abstract description 13
- 235000019634 flavors Nutrition 0.000 title abstract description 8
- 235000015090 marinades Nutrition 0.000 title abstract 5
- 235000014347 soups Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 15
- 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
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000001816 cooling Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 241000282894 Sus scrofa domesticus Species 0.000 claims description 35
- 235000013882 gravy Nutrition 0.000 claims description 26
- 239000003205 fragrance Substances 0.000 claims description 22
- 235000013355 food flavoring agent Nutrition 0.000 claims description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 15
- 239000008158 vegetable oil Substances 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 12
- 235000008397 ginger Nutrition 0.000 claims description 12
- 239000003921 oil Substances 0.000 claims description 12
- 235000019198 oils Nutrition 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 10
- 210000000582 semen Anatomy 0.000 claims description 8
- 235000013555 soy sauce Nutrition 0.000 claims description 8
- 235000021551 crystal sugar Nutrition 0.000 claims description 7
- 241000218236 Cannabis Species 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 230000015556 catabolic process Effects 0.000 claims description 4
- 238000006731 degradation reaction Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims description 3
- 235000011613 Pinus brutia Nutrition 0.000 claims description 3
- 241000018646 Pinus brutia Species 0.000 claims description 3
- 241000159750 Urtica cannabina Species 0.000 claims description 3
- 235000011194 food seasoning agent Nutrition 0.000 claims description 2
- 239000000463 material Substances 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000008569 process Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000000346 sugar Nutrition 0.000 abstract description 2
- 239000007788 liquid Substances 0.000 abstract 5
- 241000583531 Alpinia purpurata Species 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 239000001390 capsicum minimum Substances 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 239000010773 plant oil Substances 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
- 230000000050 nutritive effect Effects 0.000 description 5
- 238000007792 addition 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
- 238000002360 preparation method Methods 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
- 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
- 230000006872 improvement Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000000265 leukocyte Anatomy 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 210000004400 mucous membrane Anatomy 0.000 description 1
- 125000002081 peroxide group Chemical group 0.000 description 1
- 238000000554 physical therapy Methods 0.000 description 1
- 235000013599 spices Nutrition 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
- 239000002699 waste material Substances 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
Abstract
The invention discloses a pig bone flavor marinade and a making method thereof. The pig bone flavor marinade is made of fresh pig bones, plant oil, red ginger, purple skin garlic, fermented soya bean, slender capsicum, cooking wine, clear soup, refined salt, rock sugar, monosodium glutamate, a proper amount of water, and a flavoring. The making method comprises the following steps: 1, preparing pig bone powder for later use; 2, making a flavoring bag for later use; 3, making a soup stock for later use; 4, placing the flavoring in the soup stock, heating the soup stock, and filtering the soup stock to obtain a flavoring liquid for later use; and 5, adding the pig bone powder to the flavoring liquid, adding the monosodium glutamate, boiling the flavoring liquid, slowly decocting the boiling flavoring liquid above weak fire, and naturally cooling the flavoring liquid to obtain the pig bone flavor marinade. The pig bone flavor marinade made in the invention has sweet-scented smell, fragrant and rich taste, unique flavor, abundant nutrition values and certain dietotherapy healthcare effects; and the method has the advantages of simple process, easiness in knowing, production efficiency increase, and suitableness for being promoted and applied.
Description
Technical field
The present invention relates to a kind of edible thick gravy and preparation method thereof, more particularly to a kind of Os Sus domestica fragrance thick gravy and its making side
Method.
Background technology
Rice flour is one of universal traditional food of south China, and often with this as breakfast, it is that first rice bubble rises to people,
Grinding is turned to be starched and is filtered dry, and carries into powder ball and boils heat, then squeezes out root root rice flour, then one is rolled into a ball in water and is obtained.Rice flour sheet
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, the method for making
It is the weight factor for determining thick gravy taste, the thick gravy of each hotel owner has respective formula and all changed in traditional formula
Enter, the thick gravy for boiling gained there is also some differences, and its soup stock composition is single, be essentially all the simple very low bone of concentration
Head soup coordinates some flavouring agents and edible oil to make, and the class such as flavouring agent and edible oil of most of hotel owner's additions differs, mouthfeel
Not good, nutritional labeling is low, nutritive value shortcoming.Some hotel owners increase spice simply to increase mouthfeel, consumer eat up after meeting
Feel dry mouth and tougue, easily get angry.Even some illegal businessmans also make the flavouring agent of rice flour, trench oil quality using waste oil
It is extreme difference, extremely unhygienic, it is peroxide value, acid value, the unedible oil of moisture severe overweight, eats this kind of oil, leukocyte can be destroyed
And alimentary canal mucous membrane, cause alimentary toxicosis, have a strong impact on healthy.
With growth in the living standard, requirement of the people to daily bread is improved constantly, while exquisite nutrition is balanced
Also the peculiar flavour of food is pursued, the fragrance thick gravy for rice flour is of less types in the market, and nutritive value has certain office
It is 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 increasingly updates.
The content of the invention
It is an object of the invention to provide a kind of make simple, mouthfeel is unique, the Os Sus domestica fragrance thick gravy that is of high nutritive value and
Its manufacture method.
To solve above-mentioned technical problem, the technical solution that the present invention is provided is as follows：
A kind of Os Sus domestica fragrance thick gravy, is made up of the raw material of following weight portion：100～150 parts of fresh Os Sus domestica, vegetable oil 5
～10 parts, 1～3 part of crimsoned ginger sweetened, 1～3 part of purple garlic, 1～3 part of Semen Sojae Preparatum, 2～5 parts of elongated Fructus Capsici, 5～10 parts of cooking wine, clear soup 80～
200 parts, 3～6 parts of dark soy sauce, 5～7 parts of refined salt, 2～6 parts of crystal sugar, 1～2 part of monosodium glutamate, suitable quantity of water, 8～15 parts of flavouring agent；Institute
The flavouring agent stated includes the raw material of following weight：1～2 part of Cortex Cinnamomi, 1～2 part of Yellow Fructus Gardeniae, 0.1～0.3 part of Pericarpium Zanthoxyli, row
1～2 part of grass, 0.2～0.4 part of Fructus Cannabiss, 0.2～0.4 part of Folium Perillae, 0.5～1 part of the Rhizoma Atractylodis Macrocephalae, 0.2～0.4 part of Radix Salviae Miltiorrhizae, Radix Angelicae Sinensis
0.02～0.04 part；
The manufacture method of described Os Sus domestica fragrance thick gravy, comprises the following steps：
(1) fresh Os Sus domestica is chosen, is cleaned, entered bone cutter and carry out size degradation to beat powder after drying, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis, fire
Fructus Cannabis, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire are fried 20～30 minutes, are taken out and are loaded in gauze bag, obtain flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated
Fructus Capsici stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag obtained by step (2) is put in the soup stock obtained by step (3) and is cooked by slow fire 1.5～2 hours,
The soup stock that heating is finished is filtered, and is removed solid impurity, is obtained baste standby；
(5) Os Sus domestica powder obtained by step (1) is put into into the baste obtained by step (4), adds monosodium glutamate, mix homogeneously to burn
Use small fire instead to endure at leisure 30～40 minutes after boiling, natural cooling obtains Os Sus domestica fragrance thick gravy.
Preferably, the raw material crimsoned ginger sweetened used in described step (2), its making include, crimsoned ginger sweetened is clapped pine with knife.
Preferably, in described step (2) and (3), the vegetable oil for adopting is for Oleum sesami.
The invention has the beneficial effects as follows：
The present invention adopts scientific and reasonable manufacture method, and the Os Sus domestica fragrance thick gravy made, with fragrance striking the nose, taste are fragrant
Dense, mouthfeel is unique, with the addition of the rational nourishing food of various ratios, and nutritive value is enriched, with 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
It is wide to apply.
Specific embodiment
With reference to 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 Os Sus domestica fragrance thick gravy, is made up of the raw material of following weight portion：It is 100 parts of fresh Os Sus domestica, 5 parts of vegetable oil, red
1 part of Rhizoma Zingiberis Recens, 1 part of purple garlic, 1 part of Semen Sojae Preparatum, 2 parts of elongated Fructus Capsici, 5 parts of cooking wine, 80 parts of clear soup, 3 parts of dark soy sauce, 5 parts of refined salt, crystal sugar
2 parts, 1 part of monosodium glutamate, suitable quantity of water, 8 parts of flavouring agent；Described flavouring agent includes the raw material of following weight：1 part of Cortex Cinnamomi, Huang
1 part of Fructus Gardeniae, 0.1 part of Pericarpium Zanthoxyli, 1 part of Herba lysimachiae capillipedis, 0.2 part of Fructus Cannabiss, 0.2 part of Folium Perillae, 0.5 part of the Rhizoma Atractylodis Macrocephalae, 0.2 part of Radix Salviae Miltiorrhizae, Radix Angelicae Sinensis
0.02 part；
The manufacture method of described Os Sus domestica fragrance thick gravy, comprises the following steps：
(1) fresh Os Sus domestica is chosen, is cleaned, entered bone cutter and carry out size degradation to beat powder after drying, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis, Urtica cannabina L.
Core, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire are fried 20 minutes, are taken out and are loaded in gauze bag, obtain flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag obtained by step (2) is put in the soup stock obtained by step (3) and is cooked by slow fire 1.5 hours, heating
The soup stock for finishing is filtered, and is removed solid impurity, is obtained baste standby；
(5) Os Sus domestica powder obtained by step (1) is put into into the baste obtained by step (4), adds monosodium glutamate, mix homogeneously to burn
Use small fire instead to endure at leisure 30 minutes after boiling, natural cooling obtains Os Sus domestica fragrance thick gravy.
Embodiment 2：
A kind of Os Sus domestica fragrance thick gravy, is made up of the raw material of following weight portion：It is 150 parts of fresh Os Sus domestica, 10 parts of vegetable oil, red
3 parts of Rhizoma Zingiberis Recens, 3 parts of purple garlic, 3 parts of Semen Sojae Preparatum, 5 parts of elongated Fructus Capsici, 10 parts of cooking wine, 200 parts of clear soup, 6 parts of dark soy sauce, 7 parts of refined salt, ice
6 parts of sugar, 2 parts of monosodium glutamate, suitable quantity of water, 15 parts of flavouring agent；Described flavouring agent includes the raw material of following weight：2 parts of Cortex Cinnamomi,
2 parts of Yellow Fructus Gardeniae, 0.3 part of Pericarpium Zanthoxyli, 2 parts of Herba lysimachiae capillipedis, 0.4 part of Fructus Cannabiss, 0.4 part of Folium Perillae, 1 part of the Rhizoma Atractylodis Macrocephalae, 0.4 part of Radix Salviae Miltiorrhizae, Radix Angelicae Sinensis
0.04 part；
The manufacture method of described Os Sus domestica fragrance thick gravy, comprises the following steps：
(1) fresh Os Sus domestica is chosen, is cleaned, entered bone cutter and carry out size degradation to beat powder after drying, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis, Urtica cannabina L.
Core, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire are fried 30 minutes, are taken out and are loaded in gauze bag, obtain flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag obtained by step (2) is put in the soup stock obtained by step (3) and is cooked by slow fire 2 hours, having heated
Complete soup stock is filtered, and is removed solid impurity, is obtained baste standby；
(5) Os Sus domestica powder obtained by step (1) is put into into the baste obtained by step (4), adds monosodium glutamate, mix homogeneously to burn
Use small fire instead to endure at leisure 40 minutes after boiling, natural cooling obtains Os Sus domestica fragrance thick gravy.
In the above embodiment of the present invention, the crimsoned ginger sweetened used in described making step, its making include, clap crimsoned ginger sweetened with knife
Pine；The vegetable oil adopted in described making step is for Oleum sesami.
The embodiment of the present invention adopts scientific and reasonable manufacture method, the Os Sus domestica fragrance thick gravy made, with fragrance striking the nose, taste
Road is aromatic, mouthfeel is unique, with the addition of the rational nourishing food of various ratios, and nutritive value is enriched, with good health-care physiotherapeutic
Effect, meets the requirement of health diet now；Its process is simple, technology are easily mastered, and substantially increase production efficiency, are suitable to push away
It is wide to apply.
Embodiment above is only that the preferred embodiment of the present invention is described, and not the scope of the present invention is entered
Row is limited, and on the premise of without departing from design spirit of the present invention, those of ordinary skill in the art are done to technical scheme
The various modifications for going out and improvement, all should fall in the protection domain of claims of the present invention determination.
Claims (3)
1. a kind of Os Sus domestica fragrance thick gravy, it is characterised in that be made up of the raw material of following weight portion：Fresh Os Sus domestica 100～150
Part, 5～10 parts of vegetable oil, 1～3 part of crimsoned ginger sweetened, 1～3 part of purple garlic, 1～3 part of Semen Sojae Preparatum, 2～5 parts of elongated Fructus Capsici, cooking wine 5～10
Part, 80～200 parts of clear soup, 3～6 parts of dark soy sauce, 5～7 parts of refined salt, 2～6 parts of crystal sugar, 1～2 part of monosodium glutamate, suitable quantity of water, seasoning
8～15 parts of material；Described flavouring agent includes the raw material of following weight：1～2 part of Cortex Cinnamomi, 1～2 part of Yellow Fructus Gardeniae, Pericarpium Zanthoxyli
0.1～0.3 part, 1～2 part of Herba lysimachiae capillipedis, 0.2～0.4 part of Fructus Cannabiss, 0.2～0.4 part of Folium Perillae, 0.5～1 part of the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae 0.2
～0.4 part, 0.02～0.04 part of Radix Angelicae Sinensis；
The manufacture method of described Os Sus domestica fragrance thick gravy, comprises the following steps：
(1) fresh Os Sus domestica is chosen, is cleaned, entered bone cutter and carry out size degradation to beat powder after drying, obtain Os Sus domestica powder stand-by；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Cortex Cinnamomi, Yellow Fructus Gardeniae, Pericarpium Zanthoxyli, Herba lysimachiae capillipedis, Urtica cannabina L.
Core, Folium Perillae, the Rhizoma Atractylodis Macrocephalae, Radix Salviae Miltiorrhizae and Radix Angelicae Sinensis, slow fire are fried 20～30 minutes, are taken out and are loaded in gauze bag, obtain flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds crimsoned ginger sweetened, purple garlic, Semen Sojae Preparatum, elongated Fructus Capsici
Stir-frying is fragrant, adds cooking wine, clear soup, refined salt, crystal sugar, suitable quantity of water and dark soy sauce, and slow fire boils, and obtains soup stock standby；
(4) the flavouring agent bag obtained by step (2) is put in the soup stock obtained by step (3) and is cooked by slow fire 1.5～2 hours, heating
The soup stock for finishing is filtered, and is removed solid impurity, is obtained baste standby；
(5) Os Sus domestica powder obtained by step (1) is put into into the baste obtained by step (4), adds monosodium glutamate, mix homogeneously, after boiling
Use small fire instead to endure at leisure 30～40 minutes, natural cooling obtains Os Sus domestica fragrance thick gravy.
2. a kind of manufacture method of Os Sus domestica fragrance thick gravy according to claim 1, it is characterised in that described step (3)
Used in raw material crimsoned ginger sweetened, its making includes, crimsoned ginger sweetened is clapped pine with knife.
3. a kind of manufacture method of Os Sus domestica fragrance thick gravy according to claim 1, it is characterised in that described step (2)
(3), in, the vegetable oil for adopting is for Oleum sesami.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124034.7A CN106579287A (en) | 2016-12-08 | 2016-12-08 | Pig bone flavor marinade and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611124034.7A CN106579287A (en) | 2016-12-08 | 2016-12-08 | Pig bone flavor marinade and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579287A true CN106579287A (en) | 2017-04-26 |
Family
ID=58598701
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611124034.7A Pending CN106579287A (en) | 2016-12-08 | 2016-12-08 | Pig bone flavor marinade and making method thereof |
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| Country | Link |
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| CN (1) | CN106579287A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244219A (en) * | 2020-10-23 | 2021-01-22 | 武汉良之隆食材股份有限公司 | Processing technology of frozen dried bean braised sirloin |
-
2016
- 2016-12-08 CN CN201611124034.7A patent/CN106579287A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112244219A (en) * | 2020-10-23 | 2021-01-22 | 武汉良之隆食材股份有限公司 | Processing technology of frozen dried bean braised sirloin |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |
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| WD01 | Invention patent application deemed withdrawn after publication |