CN106579319A - Sleeve-fish sauce and preparing method thereof - Google Patents
Sleeve-fish sauce and preparing method thereof Download PDFInfo
- Publication number
- CN106579319A CN106579319A CN201611150356.9A CN201611150356A CN106579319A CN 106579319 A CN106579319 A CN 106579319A CN 201611150356 A CN201611150356 A CN 201611150356A CN 106579319 A CN106579319 A CN 106579319A
- Authority
- CN
- China
- Prior art keywords
- parts
- squid
- fructus
- sauce
- fresh
- 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.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title abstract description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 31
- 235000012054 meals Nutrition 0.000 claims abstract description 14
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 13
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims abstract description 13
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims abstract description 13
- 235000021014 blueberries Nutrition 0.000 claims abstract description 13
- 241000238557 Decapoda Species 0.000 claims abstract description 10
- 241000238366 Cephalopoda Species 0.000 claims description 44
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 15
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 15
- 239000004223 monosodium glutamate Substances 0.000 claims description 15
- 239000000843 powder Substances 0.000 claims description 15
- 229930006000 Sucrose Natural products 0.000 claims description 14
- 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 claims description 14
- 235000008390 olive oil Nutrition 0.000 claims description 14
- 239000004006 olive oil Substances 0.000 claims description 14
- 241000251468 Actinopterygii Species 0.000 claims description 10
- 240000008574 Capsicum frutescens Species 0.000 claims description 10
- 238000003860 storage Methods 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 7
- 241000143060 Americamysis bahia Species 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 3
- 206010053615 Thermal burn Diseases 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 210000000981 epithelium Anatomy 0.000 claims description 3
- 239000012634 fragment Substances 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 239000003643 water by type Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 239000004576 sand Substances 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 240000006079 Schisandra chinensis Species 0.000 abstract 1
- 235000008422 Schisandra chinensis Nutrition 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 abstract 1
- 235000015193 tomato juice Nutrition 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- XOAAWQZATWQOTB-UHFFFAOYSA-N taurine Chemical compound NCCS(O)(=O)=O XOAAWQZATWQOTB-UHFFFAOYSA-N 0.000 description 2
- 210000001835 viscera Anatomy 0.000 description 2
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 240000007817 Olea europaea Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- 206010039966 Senile dementia Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000003340 mental effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
- 229960003080 taurine Drugs 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 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 sleeve-fish sauce and a preparing method thereof. The sleeve-fish sauce is prepared from, by mass, 5-7 parts of shrimp meal, 2-4 parts of seasame oil, 130-150 parts of sleeve-fish, 1-2 parts of aginomoto, 18-20 parts of tomato juice, 4-6 parts of salt, 6-8 parts of white granulated sugar, 5-7 parts of cotyledon, 14-16 parts of live oil, 12-14 parts of light soybean sauce, 10-20 parts of blueberry juice, 6-8 parts of fresh chilli sauce and 6-10 parts of power of schisandra chinensis. The sleeve-fish sauce is safe, has no additives or preservatives, and is pure natural green food. Pure natural Chinese herbal medicine and the like in changbai mountains are used to comprehensively and secretly prepare the delicious food with faint scent of nature. The sleeve-fish sauce is fresh, tender, delicious and applicable to various kinds of dishes that go with meal and wine for groups.
Description
Technical field
The present invention relates to seafood field, in particular to a kind of squid sauce and preparation method thereof.
Background technology
Extremely enrich in software stocks of fish such as the various squids of world ocean and China marine site.With people's living standard not
Disconnected raising, the taste of the old manufacture method of many old products can not meet modern's demand.Marine organisms are the Aquatic products that people like
Product, these products are not only delicious in taste, nutritious, and containing the active substance for having control action to disease.These are special
Material has facilitation to the health of people, and such as squid nutritive value contains not less than beef and tuna per hectogram dry product
There are 66.7 grams of protein .4 gram of lipase 37, and containing the inorganic salt such as substantial amounts of carbohydrate and calcium, phosphorus, sulphur.In fresh and alive squid
Protein content is also up to 16%～20%, and fat content is extremely low, and only less than 1%, therefore heat is also low, to being afraid of that fat people comes
Say, it is a kind of good selection to eat squid.And contain substantial amounts of highly unsaturated fatty acid such as EPA, DHA in the fat of squid, plus
A large amount taurine contained in upper meat, is all effectively reduced the cholesterol accumulated in blood vessel wall, for prevention sclerosis of blood vessels, gallbladder
The formation of calculus all has much effect.Mental, prevention senile dementia etc. can be supplemented simultaneously.Therefore to easy cardiovascular aspect
In disease, for old people, squid is even more wholesome food.Cause much yet with squid visceral-qi taste, fishy taste
People cannot receive it, while the common feature of aquatic products is that water content is big, self-dissolving ability is strong, and freshness date is short, easily corrupt to become
Matter, so many places are eaten less than seafood.
The content of the invention
The invention provides a kind of squid sauce and preparation method thereof, the squid sauce of the present invention safely without any additive and
Preservative, is natural green food.Synthesis secret the Nature delicate fragrance gourmet food such as Chinese herbal medicine using Changbai Mountain pure natural.
Fresh and tender good to eat, suitable each kind of groups dish to go with rice, steamed buns etc and dish that goes with wine.
For achieving the above object, the present invention provides following technical scheme：
A kind of squid sauce and preparation method thereof, is made up of following mass fraction formula components：Shrimp meal 5-7 parts, Oleum sesami 2-4
Part, squid 130-150 parts, monosodium glutamate 1-2 parts, Fructus Lycopersici esculenti juice 18-20 parts, Sal 4-6 parts, white sugar 6-8 parts, Fructus Perillae leaf 5-7 parts, olive
Olive oil 14-16 parts, the extremely fresh 12-14 parts of taste, blueberry juice 10-20 parts, fresh chilli sauce 6-8 parts, Fructus Schisandrae Chinensis powder 6-10 parts.
Further：It is made up of following mass fraction formula components：5 parts of shrimp meal, 2 parts of Oleum sesami, 130 parts of squid, 1 part of monosodium glutamate,
18 parts of Fructus Lycopersici esculenti juice, 4 parts of Sal, 6 parts of white sugar, 5 parts of Fructus Perillae leaf, 14 parts of olive oil, taste are extremely fresh 12 parts, 10 parts of blueberry juice, fresh peppery
6 parts of green pepper beans, 6 parts of Fructus Schisandrae Chinensis powder.
Further：It is made up of following mass fraction formula components：6 parts of shrimp meal, 3 parts of Oleum sesami, 140 parts of squid, monosodium glutamate 1.5
It is part, 19 parts of Fructus Lycopersici esculenti juice, 5 parts of Sal, 7 parts of white sugar, 6 parts of Fructus Perillae leaf, 15 parts of olive oil, extremely fresh 13 parts taste, 15 parts of blueberry juice, fresh
7 parts of Fructus Capsici sauce, 8 parts of Fructus Schisandrae Chinensis powder.
Further：It is made up of following mass fraction formula components：7 parts of shrimp meal, 4 parts of Oleum sesami, 150 parts of squid, 2 parts of monosodium glutamate,
20 parts of Fructus Lycopersici esculenti juice, 6 parts of Sal, 8 parts of white sugar, 7 parts of Fructus Perillae leaf, 16 parts of olive oil, taste are extremely fresh 14 parts, 20 parts of blueberry juice, fresh peppery
8 parts of green pepper beans, 10 parts of Fructus Schisandrae Chinensis powder.
Further：Preparation method of the present invention has following steps：
Squid after step one, fresh squid or defrosting is rushed to scald repeatedly with 80～90 degree of warm waters removes epithelium,
Remove internal organs, remove tooth, fish body, fish head and fish tail are distinguished cutting, be rinsed clean；
Step 2, Fructus Lycopersici esculenti juice are directly to squeeze into Fructus Lycopersici esculenti juice with Fructus Lycopersici esculenti；
Step 3, stirred into by bright red hot pepper in terms of fragment 100g, wherein add Oleum sesami, monosodium glutamate, Sal, white sugar, Fructus Perillae leaf,
Olive oil, taste are extremely fresh, Fructus Schisandrae Chinensis powder；
Step 4, above-mentioned material is mixed with surplus material；
Step 5, the squid sauce finished product need packaging and storage to keep in cold storage, and refrigerated storage temperature is subzero 16～18 degree, both obtains into
Product.
The invention has the beneficial effects as follows：
1st, squid sauce of the invention, safely without any additive and preservative, is natural green food；
2nd, using comprehensive secret the Nature delicate fragrance gourmet food such as Chinese herbal medicine of Changbai Mountain pure natural；
3rd, fresh and tender good to eat, suitable each kind of groups dish to go with rice, steamed buns etc and dish that goes with wine.
Specific embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than the embodiment of whole.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
Embodiment one：
A kind of squid sauce is made up of following mass fraction formula components：Shrimp meal 5-7 parts, Oleum sesami 2-4 parts, squid 130-150
Part, monosodium glutamate 1-2 parts, Fructus Lycopersici esculenti juice 18-20 parts, Sal 4-6 parts, white sugar 6-8 parts, Fructus Perillae leaf 5-7 parts, olive oil 14-16 parts, taste
Extremely fresh 12-14 parts, blueberry juice 10-20 parts, fresh chilli sauce 6-8 parts, Fructus Schisandrae Chinensis powder 6-10 parts.
Embodiment two：
A kind of squid sauce is made up of following mass fraction formula components：5 parts of shrimp meal, 2 parts of Oleum sesami, 130 parts of squid, monosodium glutamate 1
It is part, 18 parts of Fructus Lycopersici esculenti juice, 4 parts of Sal, 6 parts of white sugar, 5 parts of Fructus Perillae leaf, 14 parts of olive oil, extremely fresh 12 parts taste, 10 parts of blueberry juice, fresh
6 parts of Fructus Capsici sauce, 6 parts of Fructus Schisandrae Chinensis powder.
Embodiment three：
A kind of squid sauce is made up of following mass fraction formula components：6 parts of shrimp meal, 3 parts of Oleum sesami, 140 parts of squid, monosodium glutamate
1.5 parts, 19 parts of Fructus Lycopersici esculenti juice, 5 parts of Sal, 7 parts of white sugar, 6 parts of Fructus Perillae leaf, 15 parts of olive oil, taste be extremely fresh 13 parts, blueberry juice 15
Part, 7 parts of fresh chilli sauce, 8 parts of Fructus Schisandrae Chinensis powder.
Example IV：
A kind of squid sauce is made up of following mass fraction formula components：7 parts of shrimp meal, 4 parts of Oleum sesami, 150 parts of squid, monosodium glutamate 2
It is part, 20 parts of Fructus Lycopersici esculenti juice, 6 parts of Sal, 8 parts of white sugar, 7 parts of Fructus Perillae leaf, 16 parts of olive oil, extremely fresh 14 parts taste, 20 parts of blueberry juice, fresh
8 parts of Fructus Capsici sauce, 10 parts of Fructus Schisandrae Chinensis powder.
Embodiment five：
A kind of preparation method preparation method of squid sauce comprises the steps：
Squid after step one, fresh squid or defrosting is rushed to scald repeatedly with 80～90 degree of warm waters removes epithelium,
Remove internal organs, remove tooth, fish body, fish head and fish tail are distinguished cutting, be rinsed clean；
Step 2, Fructus Lycopersici esculenti juice are directly to squeeze into Fructus Lycopersici esculenti juice with Fructus Lycopersici esculenti；
Step 3, stirred into by bright red hot pepper in terms of fragment 100g, wherein add Oleum sesami, monosodium glutamate, Sal, white sugar, Fructus Perillae leaf,
Olive oil, taste are extremely fresh, Fructus Schisandrae Chinensis powder；
Step 4, above-mentioned material is mixed with surplus material；
Step 5, the squid sauce finished product need packaging and storage to keep in cold storage, and refrigerated storage temperature is subzero 16～18 degree, both obtains into
Product.
Moreover, it will be appreciated that although this specification is been described by according to embodiment, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of description is only that for clarity those skilled in the art should
Using description as an entirety, the technical scheme in each embodiment can also Jing it is appropriately combined, form those skilled in the art
Understandable other embodiment.
Claims (5)
1. a kind of squid sauce, it is characterised in that：It is made up of following mass fraction formula components：
Shrimp meal 5-7 parts, Oleum sesami 2-4 parts, squid 130-150 parts, monosodium glutamate 1-2 parts, Fructus Lycopersici esculenti juice 18-20 parts, Sal 4-6 parts, white sand
Sugared 6-8 parts, Fructus Perillae leaf 5-7 parts, olive oil 14-16 parts, the extremely fresh 12-14 parts of taste, blueberry juice 10-20 parts, fresh chilli sauce 6-8 parts,
Fructus Schisandrae Chinensis powder 6-10 parts.
2. a kind of squid sauce according to claim 1, it is characterised in that：It is made up of following mass fraction formula components：
5 parts of shrimp meal, 2 parts of Oleum sesami, 130 parts of squid, 1 part of monosodium glutamate, 18 parts of Fructus Lycopersici esculenti juice, 4 parts of Sal, 6 parts of white sugar, 5 parts of Fructus Perillae leaf,
14 parts of olive oil, taste are extremely fresh 12 parts, 10 parts of blueberry juice, 6 parts of fresh chilli sauce, 6 parts of Fructus Schisandrae Chinensis powder.
3. a kind of squid sauce according to claim 1, it is characterised in that：It is made up of following mass fraction formula components：
6 parts of shrimp meal, 3 parts of Oleum sesami, 140 parts of squid, 1.5 parts of monosodium glutamate, 19 parts of Fructus Lycopersici esculenti juice, 5 parts of Sal, 7 parts of white sugar, Fructus Perillae leaf 6
Part, 15 parts of olive oil, extremely fresh 13 parts taste, 15 parts of blueberry juice, 7 parts of fresh chilli sauce, 8 parts of Fructus Schisandrae Chinensis powder.
4. a kind of squid sauce according to claim 1, it is characterised in that：It is made up of following mass fraction formula components：
7 parts of shrimp meal, 4 parts of Oleum sesami, 150 parts of squid, 2 parts of monosodium glutamate, 20 parts of Fructus Lycopersici esculenti juice, 6 parts of Sal, 8 parts of white sugar, 7 parts of Fructus Perillae leaf,
16 parts of olive oil, taste are extremely fresh 14 parts, 20 parts of blueberry juice, 8 parts of fresh chilli sauce, 10 parts of Fructus Schisandrae Chinensis powder.
5. a kind of a kind of preparation method of squid sauce according to claim 1, it is characterised in that：Comprise the steps：
Squid after step one, fresh squid or defrosting is rushed to scald repeatedly with 80～90 degree of warm waters removes epithelium, goes interior
It is dirty, remove tooth, fish body, fish head and fish tail are distinguished cutting, be rinsed clean；
Step 2, Fructus Lycopersici esculenti juice are directly to squeeze into Fructus Lycopersici esculenti juice with Fructus Lycopersici esculenti；
Step 3, stirred into by bright red hot pepper in terms of fragment 100g, wherein adding Oleum sesami, monosodium glutamate, Sal, white sugar, Fructus Perillae leaf, Fructus Canarii albi
Oil, taste are extremely fresh, Fructus Schisandrae Chinensis powder；
Step 4, above-mentioned material is mixed with surplus material；
Step 5, the squid sauce finished product need packaging and storage to keep in cold storage, and refrigerated storage temperature is subzero 16～18 degree, have both obtained finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611150356.9A CN106579319A (en) | 2016-12-14 | 2016-12-14 | Sleeve-fish sauce and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611150356.9A CN106579319A (en) | 2016-12-14 | 2016-12-14 | Sleeve-fish sauce and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106579319A true CN106579319A (en) | 2017-04-26 |
Family
ID=58801175
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611150356.9A Pending CN106579319A (en) | 2016-12-14 | 2016-12-14 | Sleeve-fish sauce and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106579319A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844244A (en) * | 2012-12-07 | 2014-06-11 | 丹东永明食品有限公司 | Squid sauce and preparation method thereof |
| CN105029356A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Fresh and fragrant squid sauce and preparation method thereof |
| CN105852047A (en) * | 2016-04-19 | 2016-08-17 | 冯美华 | Manufacturing method of squid sauce |
-
2016
- 2016-12-14 CN CN201611150356.9A patent/CN106579319A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844244A (en) * | 2012-12-07 | 2014-06-11 | 丹东永明食品有限公司 | Squid sauce and preparation method thereof |
| CN105029356A (en) * | 2015-06-10 | 2015-11-11 | 李春燕 | Fresh and fragrant squid sauce and preparation method thereof |
| CN105852047A (en) * | 2016-04-19 | 2016-08-17 | 冯美华 | Manufacturing method of squid sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101637276A (en) | Instant bath chap product and production method thereof | |
| CN103844244B (en) | A kind of squid sauce and preparation method thereof | |
| CN103704775B (en) | The making method of a kind of half-dry type two ripe salmon pines processed | |
| CN103637264A (en) | Preparation process of canned fried squid | |
| CN102771757A (en) | Method for preparing undaria pinnatifida sauce | |
| CN105815694A (en) | Formula and processing technology for can of braised hairtail in soy sauce | |
| CN110101036A (en) | A kind of manufacturing method of crisp and fragrant fish block | |
| CN104544313A (en) | Preparation method of dried mackerel floss | |
| CN103689670A (en) | Method for preparing grilled cod fillet food | |
| CN103704776A (en) | Preparation method for teriyaki salmon belly | |
| CN103689669B (en) | A kind of making method roasting salmon slice foodstuffs | |
| CN103431445A (en) | Processing method of sipunculus nudus can | |
| CN103989027A (en) | Squid stuffing dumpling and processing process | |
| CN103478687A (en) | Instant needle mushroom sauce and preparation method thereof | |
| KR101738237B1 (en) | Sundae method for cooking at low temperatures | |
| CN101828726A (en) | Method for processing instant shredded squid | |
| CN103704777A (en) | Preparation method of deep-fried salmon steaks | |
| KR20050109428A (en) | The crust of overcooked rice soup by capsosiphon fulvescens and the manufacture method | |
| CN101011145A (en) | Edible Collybia albuminosa(Berk.) Petch stuffing | |
| KR101798767B1 (en) | Cold noodles with pan-fried blowfish fillet flavored using trehalose and beef boiled in soy sauce and method for manufacturing the same | |
| CN103704779A (en) | Preparing method of barbecued horse mackerel fillet food | |
| KR100790756B1 (en) | Manufacturing method of salting saury | |
| KR100743477B1 (en) | Method for manufacturing pickled anchovies spicery | |
| CN106665800A (en) | Preservative for dried squids | |
| CN106579319A (en) | Sleeve-fish sauce and preparing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170426 |
|
| WD01 | Invention patent application deemed withdrawn after publication |