CN106666623A - Plant spice and preparation method and application thereof - Google Patents
Plant spice and preparation method and application thereof Download PDFInfo
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- CN106666623A CN106666623A CN201710000205.3A CN201710000205A CN106666623A CN 106666623 A CN106666623 A CN 106666623A CN 201710000205 A CN201710000205 A CN 201710000205A CN 106666623 A CN106666623 A CN 106666623A
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- flavouring agent
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- plant spice
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- 235000013599 spices Nutrition 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title abstract description 10
- 239000000796 flavoring agent Substances 0.000 claims abstract description 138
- 239000002994 raw material Substances 0.000 claims abstract description 107
- 241000196324 Embryophyta Species 0.000 claims abstract description 49
- 235000013527 bean curd Nutrition 0.000 claims abstract description 46
- 235000013305 food Nutrition 0.000 claims abstract description 38
- 239000000463 material Substances 0.000 claims abstract description 31
- 238000000034 method Methods 0.000 claims abstract description 31
- 238000003756 stirring Methods 0.000 claims abstract description 31
- 240000000716 Durio zibethinus Species 0.000 claims abstract description 28
- 235000006025 Durio zibethinus Nutrition 0.000 claims abstract description 28
- 235000019634 flavors Nutrition 0.000 claims abstract description 25
- 241000251468 Actinopterygii Species 0.000 claims abstract description 20
- 235000011888 snacks Nutrition 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 8
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 7
- 244000088415 Raphanus sativus Species 0.000 claims abstract 2
- 235000013355 food flavoring agent Nutrition 0.000 claims description 113
- 239000007788 liquid Substances 0.000 claims description 39
- 238000010438 heat treatment Methods 0.000 claims description 32
- 238000001802 infusion Methods 0.000 claims description 29
- 230000018044 dehydration Effects 0.000 claims description 21
- 238000006297 dehydration reaction Methods 0.000 claims description 21
- 238000004519 manufacturing process Methods 0.000 claims description 21
- 210000000582 semen Anatomy 0.000 claims description 20
- 150000001875 compounds Chemical class 0.000 claims description 18
- 150000002333 glycines Chemical class 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 208000031481 Pathologic Constriction Diseases 0.000 claims description 9
- 210000001215 vagina Anatomy 0.000 claims description 9
- 238000000465 moulding Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 4
- 235000019198 oils Nutrition 0.000 abstract description 32
- 238000002156 mixing Methods 0.000 abstract description 17
- 239000000654 additive Substances 0.000 abstract description 6
- 238000010411 cooking Methods 0.000 abstract description 6
- 238000009835 boiling Methods 0.000 abstract description 5
- 230000007547 defect Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 235000002566 Capsicum Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 240000002234 Allium sativum Species 0.000 abstract description 2
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract description 2
- 235000006886 Zingiber officinale Nutrition 0.000 abstract description 2
- 235000004611 garlic Nutrition 0.000 abstract description 2
- 235000008397 ginger Nutrition 0.000 abstract description 2
- 241001107116 Castanospermum australe Species 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 235000021279 black bean Nutrition 0.000 abstract 1
- 230000001143 conditioned effect Effects 0.000 abstract 1
- 235000013312 flour Nutrition 0.000 abstract 1
- 231100000614 poison Toxicity 0.000 abstract 1
- 230000007096 poisonous effect Effects 0.000 abstract 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 41
- 239000003921 oil Substances 0.000 description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 24
- 238000010025 steaming Methods 0.000 description 15
- 230000001954 sterilising effect Effects 0.000 description 14
- 239000000203 mixture Substances 0.000 description 10
- 238000001816 cooling Methods 0.000 description 8
- 235000011194 food seasoning agent Nutrition 0.000 description 8
- 238000007689 inspection Methods 0.000 description 8
- 150000003839 salts Chemical class 0.000 description 8
- 244000061458 Solanum melongena Species 0.000 description 6
- 235000002597 Solanum melongena Nutrition 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 238000001914 filtration Methods 0.000 description 6
- 238000007667 floating Methods 0.000 description 6
- 239000006260 foam Substances 0.000 description 6
- 239000004615 ingredient Substances 0.000 description 6
- 239000002893 slag Substances 0.000 description 6
- 241000220259 Raphanus Species 0.000 description 5
- 239000002671 adjuvant Substances 0.000 description 5
- 231100000252 nontoxic Toxicity 0.000 description 5
- 230000003000 nontoxic effect Effects 0.000 description 5
- 235000015097 nutrients Nutrition 0.000 description 5
- 230000007613 environmental effect Effects 0.000 description 4
- 235000013372 meat Nutrition 0.000 description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 description 4
- 235000013923 monosodium glutamate Nutrition 0.000 description 4
- 239000004223 monosodium glutamate Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 241000234282 Allium Species 0.000 description 3
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 3
- 229930006000 Sucrose Natural products 0.000 description 3
- 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 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 235000013351 cheese Nutrition 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 230000035515 penetration Effects 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 239000000126 substance Substances 0.000 description 3
- 235000021419 vinegar Nutrition 0.000 description 3
- 239000000052 vinegar Substances 0.000 description 3
- 230000000007 visual effect Effects 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 description 2
- 206010013911 Dysgeusia Diseases 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000007844 bleaching agent Substances 0.000 description 2
- 239000004067 bulking agent Substances 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000012856 packing Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- CVHZOJJKTDOEJC-UHFFFAOYSA-N saccharin Chemical compound C1=CC=C2C(=O)NS(=O)(=O)C2=C1 CVHZOJJKTDOEJC-UHFFFAOYSA-N 0.000 description 2
- 229940081974 saccharin Drugs 0.000 description 2
- 235000019204 saccharin Nutrition 0.000 description 2
- 239000000901 saccharin and its Na,K and Ca salt Substances 0.000 description 2
- 238000009461 vacuum packaging Methods 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000000481 breast Anatomy 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 239000000919 ceramic Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000001684 chronic effect Effects 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 238000002845 discoloration Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 238000011010 flushing procedure Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 235000021332 kidney beans Nutrition 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000003908 liver function Effects 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 235000013348 organic food Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING OR TREATMENT THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses plant spice, a preparation method and application thereof. The invention adopts the technical scheme that two formulae A and B are set, and the following non-poisonous and harmless green organic natural classic edible materials are adopted as raw materials: base stock oil, durian, pepper, garlic, ginger, fermented bean curd and bean flour; flavorings A and B are prepared by processes of mixing, stirring and boiling; dried tofu, chicken wings, fish blocks, salted black beans or radish strips are adopted as raw materials and are pretreated, cut, shaped, dewatered and conditioned, and simultaneously equal amounts of flavoring A and flavoring B or an unequal amount of flavoring A or an unequal amount of flavoring B or complex flavorings are added to prepare the product of natural edible materials by mixing and stirring. The plant spice overcomes the defects of the existing edible flavorings which adopt additives and inorganic edible materials having big influences on human health as raw materials, and overcomes the defects of single product function, no nutrition, no popularization prospect and the like; and plant spice is suitable for flavoring foods, cooking in daily life at home or in a group and especially preparing various flavors of snack foods.
Description
Technical field
The present invention relates to a kind of food seasoning, more particularly to a kind of plant spice, manufacture method and its application.
Background technology
Edible flavouring agent is currently used for, is mainly improved food quality, increased food mouthfeel and nutritional labeling, they divide
There are not chemosynthesis and natural preparation polytype.The flavouring agent of chemosynthesis, up to tens kinds of the chemical combination composition of combinations thereof；
And in production, the course of processing, the multiple additives such as pigment, essence, saccharin, bleach, bulking agent can be added, wherein much adding
Plus agent contains the healthy element of infringement, such as people's long-term consumption contains pigment, essence, saccharin, bleach, the food of bulking agent ...
Product, can increase the burden of liver naturally, cause liver function damage；And chronic dietary contains the food of additive, undoubtedly can increase
Suffer from the probability of cancer.So, people are safe to food, the selection of quality, taste and food materials raw material requires more and more higher, research staff
By the traditional method for making flavouring agent as raw material from inorganic food materials, then to making raw material from the organic food materials of pure natural plant type
Make the attention and favor of flavouring agent；But existing pure natural plant type flavouring agent can also meet consumers in general couple without a
The high-quality of color is required.
The content of the invention
For above-mentioned situation, it is an object of the invention to provide a kind of raw material sources extensively enrich, nontoxic, harmless, nutrition is good for
The plant spice of health.
To achieve these goals, a kind of plant spice, food materials dispensing includes basic oil, dispensing A and dispensing B, described
The raw materials used mass percent of dispensing A and dispensing B：﹪~31 ﹪ of Durio Zibethinus murr 20, ﹪~22 ﹪ of Fructus Capsici 11, the ﹪ of Bulbus Allii 12~
19 ﹪, ﹪~16 ﹪ of Rhizoma Zingiberis Recens 10, ﹪~12 ﹪ of fermented bean curd 5 and ﹪~11 ﹪ of Semen Glycines powder 0.
In order to realize the optimization of structure, effect and method, its further step is.
A kind of plant spice, the raw materials used mass percent of its dispensing A and dispensing B：The ﹪ of Durio Zibethinus murr 20, the ﹪ of Fructus Capsici 22,
The ﹪ of Bulbus Allii 19, the ﹪ of Rhizoma Zingiberis Recens 16, the ﹪ of fermented bean curd 12 and the ﹪ of Semen Glycines powder 11.
A kind of plant spice, the raw materials used mass percent of its dispensing A and dispensing B：The ﹪ of Durio Zibethinus murr 31, the ﹪ of Fructus Capsici 11,
The ﹪ of Bulbus Allii 12, the ﹪ of Rhizoma Zingiberis Recens 10 and the ﹪ of fermented bean curd 5.
A kind of plant spice, the raw materials used mass percent of its dispensing A：The ﹪ of the Durio Zibethinus murr 25 and ﹪ of fermented bean curd 8.
A kind of plant spice, the raw materials used mass percent of its dispensing B：The ﹪ of Fructus Capsici 16, the ﹪ of Bulbus Allii 15 and the ﹪ of Rhizoma Zingiberis Recens 13.
A kind of plant spice, its basic oil and the raw materials used mass percent of dispensing A and dispensing B：1.3~1.6: 1.
It is yet another object of the invention to provide a kind of process, simply, low production cost, cycle is short, yield is high for operation,
Environmental protection and energy saving, non-environmental-pollution is easy to the manufacture method of the plant spice of industrialized production and penetration and promotion.
In order to realize an above-mentioned further object, a kind of manufacture method of plant spice from Durio Zibethinus murr and fermented bean curd, and is equipped with base
Material oil, blended, stirring and infusion operation, make flavouring agent A；Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens or Semen Glycines powder are selected again, and are equipped with basic oil,
Blended, stirring and infusion operation, make flavouring agent B.
In order to realize the optimization of structure, effect and method, its further step is.
The heating of basic oil includes with temperature control：30 DEG C~60 DEG C of initial heating temperature, stricture of vagina fire infusion controls temperature for 80 DEG C
Float on liquid level to raw material, 1~2h of temperature control time.
A kind of manufacture method of plant spice, flavouring agent A and flavouring agent B is blended, stirring, makes compound flavouring agent.
It is yet another object of the invention to provide a kind of raw material sources extensively enrich, technique is simple, with short production cycle, cost
Low, yield is high, and environmental protection, excellent product quality is in good taste, and local flavor is projected, and nutrient health, instant are easy to industrialization
The application of the plant spice of production and penetration and promotion.
In order to realize an above-mentioned further object, a kind of application of plant spice, raw material selects dried tofu, chicken wing, fish block, Semen Sojae Preparatum
Or preserved radish strip, raw material is preprocessed, cutting, molding, dehydration and modulation, while add equivalent flavouring agent A and flavouring agent B or non-
The flavouring agent B or compound flavouring agents of the flavouring agent A or non-equivalent of equivalent, blended, stirring, make local flavor snack food.
In order to realize the optimization of structure, effect and method, its further step is.
A kind of application of plant spice, its raw materials used and flavouring agent A and flavouring agent B mass percent：1 ︰ 0.01
~0.02.
A kind of plant spice, manufacture method and its application, its comprehensive technical measure is：Using setting two groups of pure perfume (or spice) of A, B
It is pungent to have concurrently, the different unique combination formula of kind local flavor, from nontoxic, harmless, green and nutrient health organic pure natural
Classical food materials：Basic oil, Durio Zibethinus murr, Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens, fermented bean curd and Semen Glycines powder make raw material；To strive for maximum output, optimal matter is realized
Amount, by viscosity succulence, soft taste is sweet, and the Durio Zibethinus murr with old cheese and onion flavor of the tasting fermented bean curd good to eat with delicious pure perfume is taken
Match somebody with somebody, it is blended, stirring and infusion operation, make flavouring agent A and bottle；Equally, taste is fresh peppery, effect is significant with effect peppery
The Rhizoma Zingiberis Recenss collocation warm in nature of green pepper, and the Bulbus Allii for having strong acid, and acrid in the mouth, blended, stirring and infusion operation, make seasoning
Material B simultaneously bottles；Make raw material, preprocessed, cutting, molding, dehydration and tune from dried tofu, chicken wing, fish block, Semen Sojae Preparatum or preserved radish strip again
System, while adding the flavouring agent B or compound seasonings of the flavouring agent A or non-equivalent of the flavouring agent A and flavouring agent B or non-equivalent of equivalent
Material, blended, stirring, makes the technical scheme of pure natural local flavor snack food；It overcomes and is currently used for edible flavouring agent, choosing
Make raw material with the additive affected greatly to health and inorganic food materials, and product function is single, is of low nutritive value, nothing
Popularize the defects such as prospect.
Present invention beneficial effect compared to existing technology is.
Ith, the present invention makees the technical scheme of raw material using nontoxic, harmless, green and nutrient health organic pure natural food materials,
It overcomes existing food seasoning, either natural preparation or chemosynthesis, exists to contain mostly and health is caused
The defects such as the multiple additives of impact.
IIth, the present invention makees the technical side of raw material using nontoxic, harmless, green and nutrient health organic pure natural food materials
Case, its product fragrance is unique, green, health, nutritious.
IIIth, the present invention makees the technical side of raw material using nontoxic, harmless, green and nutrient health organic pure natural food materials
Case, its product delicious flavour, natural, pure, long times of aftertaste.
IVth, the present invention respectively has the technical scheme of speciality product using two groups of setting dispensing A and dispensing B, and its raw material sources is wide
Wealthy, product form is simple, and craft science rationally, produces pollution-free, and product is without harmful additive.
Vth, the present invention respectively has the technical scheme of speciality product, process, operation using two groups of setting dispensing A and dispensing B
Simply, low production cost, cycle is short, yield is high, and industrialized production and penetration and promotion are easy in environmental protection and energy saving.
VIth, the present invention prepares the technical scheme of compound typical local food using dispensing A and the set product of dispensing B two, and raw material comes
Source is extensively enriched, product form science, reasonable, nutrition, health, green, environmental protection, excellent product quality, natural, in good taste, stream
Even（Durio Zibethinus murr）Forget to return, long times of aftertaste, pure perfume is pungent, unique flavor, instant, wide market.
VIIth, the present invention adopts compounding modulation technique schemes of the flavouring agent A in combination with flavouring agent B, its compound flavouring agent to produce
Product constitute scientific and reasonable, health environment-friendly, and unique flavor is nutritious, easy to use, deep to be liked by masses.
The present invention is adapted to cuisines seasoning among the people；House kitchen, the culinary art of collective's food and drink also are adapted for, are cooked；It is particularly suitable for each
Plant meals, local flavor snack food to make.
With reference to the accompanying drawings and detailed description the present invention is further detailed explanation.
Description of the drawings
Fig. 1 is the FB(flow block) of a kind of plant spice of the invention, manufacture method and its application.
Specific embodiment
By shown in accompanying drawing, the theory of constitution of product of the present invention, structure, component, manufactures and application is so：It is of the invention a kind of
Plant spice is raw materials used all from pure natural plant type food materials, and by food materials characteristic, processing performance, product yield,
Being divided into two groups of A, B carries out dispensing, and food materials raw material is used by its dispensing A and dispensing B, basic oil, Durio Zibethinus murr, Fructus Capsici, Bulbus Allii,
Rhizoma Zingiberis Recens, fermented bean curd or Semen Glycines powder；A assembles material and makees raw material from pure odor type food materials：Basic oil, Durio Zibethinus murr and fermented bean curd；B assembles material from pungent type
Food materials make raw material：Basic oil, Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens or Semen Glycines powder；In order to strive for maximum output, best in quality guarantee and satisfaction are realized
Popular taste requires that the manufacture method of the plant spice is, by viscosity succulence, soft taste is sweet, taste with old cheese and
The Durio Zibethinus murr of onion flavor is arranged in pairs or groups with fermented bean curd, implements same technique, makes flavouring agent A/ dispensings A composition；Equally, will be delicious, effect
With act on significant Fructus Capsici, and the Bulbus Allii for having strong acid, and the Rhizoma Zingiberis Recenss collocation that acrid in the mouth is warm in nature implements same technique, system
Into flavouring agent B/ dispensings B composition；Further step is flavouring agent A, the flavouring agent B using the plant spice and compound seasoning
Material product is used to cooking, cook and making various local flavor snack food.
With reference to accompanying drawing, the raw materials used proportioning of the present invention is as follows.
A kind of plant spice, the raw materials used mass percent of dispensing A and dispensing B is：It is ﹪~31 ﹪ of Durio Zibethinus murr 20, peppery
﹪~22 ﹪ of green pepper 11, ﹪~19 ﹪ of Bulbus Allii 12, ﹪~16 ﹪ of Rhizoma Zingiberis Recens 10, ﹪~12 ﹪ of fermented bean curd 5 and ﹪~11 ﹪ of Semen Glycines powder 0.
A kind of plant spice, the raw materials used mass percent of dispensing A and dispensing B：It is the ﹪ of Durio Zibethinus murr 20, the ﹪ of Fructus Capsici 22, big
The ﹪ of Bulbus Allii 19, the ﹪ of Rhizoma Zingiberis Recens 16, the ﹪ of fermented bean curd 12 and the ﹪ of Semen Glycines powder 11.
A kind of plant spice, the raw materials used mass percent of dispensing A and dispensing B：It is the ﹪ of Durio Zibethinus murr 31, the ﹪ of Fructus Capsici 11, big
The ﹪ of Bulbus Allii 12, the ﹪ of Rhizoma Zingiberis Recens 10 and the ﹪ of fermented bean curd 5.
A kind of plant spice, the raw materials used mass percent of dispensing A：The ﹪ of the Durio Zibethinus murr 25 and ﹪ of fermented bean curd 8.
A kind of plant spice, the raw materials used mass percent of dispensing B：The ﹪ of Fructus Capsici 16, the ﹪ of Bulbus Allii 15 and the ﹪ of Rhizoma Zingiberis Recens 13.
With reference to accompanying drawing, the manufacture method of the present invention includes：A kind of manufacture method of plant spice, from Durio Zibethinus murr and corruption
Breast, and be equipped with basic oil, blended, stirring and infusion operation, make flavouring agent A；Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens or Semen Glycines powder are selected again, and
Basic oil, blended, stirring and infusion operation are equipped with, flavouring agent B is made.
Wherein, the heating of basic oil includes with temperature control：30 DEG C~60 DEG C of initial heating temperature, stricture of vagina fire infusion controls temperature and is
80 DEG C to raw material is floated on liquid level, 1~2h of temperature control time.
Compound flavouring agent is made in a kind of manufacture method of plant spice, flavouring agent A and flavouring agent B, blended, stirring.
Referring to the drawings, the overall molding scheme that makes of product of the present invention is given by following examples.
Embodiment 1
By weight, the present embodiment total weight parts are 460 parts to component proportion, and the preparation manipulation step of batch is as follows：
（A）The raw materials used mass percent of dispensing A of the present invention and dispensing B is：The ﹪ of Durio Zibethinus murr 20, the ﹪ of Fructus Capsici 22, the ﹪ of Bulbus Allii 19, Rhizoma Zingiberis Recens
16 ﹪, the ﹪ of fermented bean curd 12 and the ﹪ of Semen Glycines powder 11；Basic oil is 1.3: 1 with the raw materials used mass percent of dispensing A and dispensing B.
Ⅰ）The making of flavouring agent A and flavouring agent B
（1）Take 83.2 parts of basic oil, 40 parts of Durio Zibethinus murr, 24 parts of preparing ingredients A of fermented bean curd；
1. basic oil enters in cauldron；
2. cold pot heating, heating initial temperature is 30 DEG C, is gradually slowly heated to 60 DEG C；
3. in heating up process, while adding raw material mixing；
4. continue to heat and mix and stir, when it is fluidized state to be heated in pot raw material, i.e., into the infusion period；
5. the infusion of stricture of vagina fire control temperature and floats on liquid level to raw material for 80 DEG C, while mixing and stirring to raw material, setting infusion temperature control
Time 2.0h；
6. feed states in pot are estimated, raw material dehydration in pot, control water degree is differentiated；
Terminate the temperature control time when 7. floating on liquid level to raw material, i.e., dehydration, control water reach optimum state；
8. broken foam in pot, natural juice liquid natural cooling are pulled out；
9. to cool down natural juice liquid removed slag, filtration treatment；
10. bottle；
Sterilizing/decocting in water or steaming and decocting
A) decocting in water, the natural juice liquid bottled is placed in pot, is added water, heating, is heated up；
b）Boiling water is boiled, and continues 10-20min；
Inspection, warehouse-in
A) bottled appearance moisture content, color and purity in range estimation bottle are drained, bottleneck whether there is breakage, high, the orange natural juice liquid of concentration
For high-quality product；
b）Vanning, warehouse-in, flavouring agent A makes.
（2）Take 176.8 parts of basic oil, 44 parts of Fructus Capsici, 38 parts of Bulbus Allii, 32 parts of Rhizoma Zingiberis Recens, 22 parts of Semen Glycines powder, preparing ingredients B；
1. basic oil enters in cauldron；
2. cold pot heating, heating initial temperature is 30 DEG C, is gradually slowly heated to 60 DEG C；
3. in heating up process, while adding raw material mixing；
4. continue to heat and mix and stir, when it is fluidized state to be heated in pot raw material, i.e., into the infusion period；
5. the infusion of stricture of vagina fire control temperature and floats on liquid level to raw material for 80 DEG C, while mixing and stirring to raw material, setting infusion temperature control
Time 1.5h；
6. feed states in pot are estimated, raw material dehydration in pot, control water degree is differentiated；
Terminate the temperature control time when 7. floating on liquid level to raw material, i.e., dehydration, control water reach optimum state；
8. broken foam in pot, natural juice liquid natural cooling are pulled out；
9. to cool down natural juice liquid removed slag, filtration treatment；
10. bottle；
Sterilizing/decocting in water or steaming and decocting
A) decocting in water, the natural juice liquid bottled is placed in pot, is added water, heating, is heated up；
b）Boiling water is boiled, and continues 10-20min；
Inspection, warehouse-in
A) bottled appearance moisture content is drained, color and purity in range estimation bottle, bottleneck whether there is breakage, and concentration is low, red natural juice liquid
For high-quality product；
b）Vanning, warehouse-in, flavouring agent B makes.
Embodiment 2
By weight, the present embodiment total weight parts are 179.40 parts to component proportion, and the preparation manipulation step of batch is as follows：
（B）The raw materials used mass percent of dispensing A of the present invention and dispensing B is：The ﹪ of Durio Zibethinus murr 31, the ﹪ of Fructus Capsici 11, the ﹪ of Bulbus Allii 12, Rhizoma Zingiberis Recens
The 10 ﹪ and ﹪ of fermented bean curd 5；Basic oil is 1.6: 1 with the raw materials used mass percent of dispensing A and dispensing B.
Ⅰ）The making of flavouring agent A and flavouring agent B
（3）, take 57.60 parts of basic oil, 31.00 parts of Durio Zibethinus murr, 5.00 parts of preparing ingredients A of fermented bean curd；
1. basic oil enters in cauldron；
2. cold pot heating, heating initial temperature is 30 DEG C, is gradually slowly heated to 60 DEG C；
3. in heating up process, while adding raw material mixing；
4. continue to heat and mix and stir, when it is fluidized state to be heated in pot raw material, i.e., into the infusion period；
5. the infusion of stricture of vagina fire control temperature and floats on liquid level to raw material for 80 DEG C, while mixing and stirring to raw material, setting infusion temperature control
Time 1.8h；
6. feed states in pot are estimated, raw material dehydration in pot, control water degree is differentiated；
Terminate the temperature control time when 7. floating on liquid level to raw material, i.e., dehydration, control water reach optimum state；
8. broken foam in pot, natural juice liquid natural cooling are pulled out；
9. to cool down natural juice liquid removed slag, filtration treatment；
10. bottle；
Sterilizing/decocting in water or steaming and decocting
A) steaming and decocting, the natural juice liquid bottled is placed in steamer, is added water, heating, is heated up；
b）On steamer during air, steaming 5-15min is renewed；
Inspection, warehouse-in
A) bottled appearance moisture content, color and purity in range estimation bottle are drained, bottleneck whether there is breakage, high, the orange natural juice liquid of concentration
For high-quality product；
b）Vanning, warehouse-in, flavouring agent A makes.
（4）Take 52.80 parts of basic oil, 11.00 parts of Fructus Capsici, 12.00 parts of Bulbus Allii, 10.00 parts of preparing ingredients B of Rhizoma Zingiberis Recens；
1. basic oil enters in cauldron；
2. cold pot heating, heating initial temperature is 30 DEG C, is gradually slowly heated to 60 DEG C；
3. in heating up process, while adding raw material mixing；
4. continue to heat and mix and stir, when it is fluidized state to be heated in pot raw material, i.e., into the infusion period；
5. the infusion of stricture of vagina fire control temperature and floats on liquid level to raw material for 80 DEG C, while mixing and stirring to raw material, setting infusion temperature control
Time 1.0h；
6. feed states in pot are estimated, raw material dehydration in pot, control water degree is differentiated；
Terminate the temperature control time when 7. floating on liquid level to raw material, i.e., dehydration, control water reach optimum state；
8. broken foam in pot, natural juice liquid natural cooling are pulled out；
9. to cool down natural juice liquid removed slag, filtration treatment；
10. bottle；
Sterilizing/decocting in water or steaming and decocting
A) steaming and decocting, the natural juice liquid bottled is placed in steamer, is added water, heating, is heated up；
b）On steamer during air, steaming 5-15min is renewed；
Inspection, warehouse-in
A) bottled appearance moisture content is drained, color and purity in range estimation bottle, bottleneck whether there is breakage, and concentration is low, red natural juice liquid
For high-quality product；
b）Vanning, warehouse-in, flavouring agent B makes.
Embodiment 3
By weight, the present embodiment total weight parts are 161.70 parts to component proportion, and the preparation manipulation step of batch is as follows：
（C）The raw materials used mass percent of dispensing A of the present invention is：The ﹪ of the Durio Zibethinus murr 25 and ﹪ of fermented bean curd 8；Used by basic oil and dispensing A
The mass percent of raw material is 1.45: 1.
Ⅱ）The making of flavouring agent A
（5）Take 95.70 parts of basic oil, 50.00 parts of Durio Zibethinus murr, 16.00 parts of preparing ingredients A of fermented bean curd；
1. basic oil enters in cauldron；
2. cold pot heating, heating initial temperature is 30 DEG C, is gradually slowly heated to 60 DEG C；
3. in heating up process, while adding raw material mixing；
4. continue to heat and mix and stir, when it is fluidized state to be heated in pot raw material, i.e., into the infusion period；
5. the infusion of stricture of vagina fire control temperature and floats on liquid level to raw material for 80 DEG C, while mixing and stirring to raw material, setting infusion temperature control
Time 1.2h；
6. feed states in pot are estimated, raw material dehydration in pot, control water degree is differentiated；
Terminate the temperature control time when 7. floating on liquid level to raw material, i.e., dehydration, control water reach optimum state；
8. broken foam in pot, natural juice liquid natural cooling are pulled out；
9. to cool down natural juice liquid removed slag, filtration treatment；
10. bottle；
Sterilizing/decocting in water or steaming and decocting
A) decocting in water, the natural juice liquid bottled is placed in pot, is added water, heating, is heated up；
b）Boiling water is boiled, and continues 10-20min；
Inspection, warehouse-in
A) bottled appearance moisture content, color and purity in range estimation bottle are drained, bottleneck whether there is breakage, high, the orange natural juice liquid of concentration
For high-quality product；
b）Vanning, warehouse-in, flavouring agent A makes.
Embodiment 4
By weight, the present embodiment total weight parts are 215.6 parts to component proportion, and the preparation manipulation step of batch is as follows：
（D）The raw materials used mass percent of dispensing B of the present invention is：The ﹪ of Fructus Capsici 16, the ﹪ of Bulbus Allii 15 and the ﹪ of Rhizoma Zingiberis Recens 13；Basic oil with match somebody with somebody
Material B raw materials used mass percent is 1.45: 1.
Ⅱ）The making of flavouring agent B
（6）Take 127.60 parts of basic oil, 32.00 parts of Fructus Capsici, 30.00 parts of Bulbus Allii, 14.60 parts of Rhizoma Zingiberis Recens, preparing ingredients B；
1. basic oil enters in cauldron；
2. cold pot heating, heating initial temperature is 30 DEG C, is gradually slowly heated to 60 DEG C；
3. in heating up process, while adding raw material mixing；
4. continue to heat and mix and stir, when it is fluidized state to be heated in pot raw material, i.e., into the infusion period；
5. the infusion of stricture of vagina fire control temperature and floats on liquid level to raw material for 80 DEG C, while mixing and stirring to raw material, setting infusion temperature control
Time 1.5h；
6. feed states in pot are estimated, raw material dehydration in pot, control water degree is differentiated；
Terminate the temperature control time when 7. floating on liquid level to raw material, i.e., dehydration, control water reach optimum state；
8. broken foam in pot, natural juice liquid natural cooling are pulled out；
9. to cool down natural juice liquid removed slag, filtration treatment；
10. bottle；
Sterilizing/decocting in water or steaming and decocting
A) steaming and decocting, the natural juice liquid bottled is placed in steamer, is added water, heating, is heated up；
b）On steamer during air, steaming 5-15min is renewed；
Inspection, warehouse-in
A) bottled appearance moisture content is drained, color and purity in range estimation bottle, bottleneck whether there is breakage, and concentration is low, red natural juice liquid
For high-quality product；
b）Vanning, warehouse-in, flavouring agent B makes.
By shown in accompanying drawing, a kind of application of plant spice, raw material selects dried tofu, chicken wing, fish block, Semen Sojae Preparatum or preserved radish strip, former
Preprocessed, cutting, molding, dehydration and modulation are expected, while adding the seasoning of the flavouring agent A and flavouring agent B or non-equivalent of equivalent
The flavouring agent B or compound flavouring agents of material A or non-equivalent, blended, stirring, make local flavor snack food.Wherein
Air-dried dehydration temperaturre, the time be 28-38 DEG C of natural environment, Exposure to Sunlight 4-6h.
Sterilization, sterilization time are 6-8 min.
Embodiment 5
Local flavor snack food
A kind of application of plant spice, raw material selects dried tofu, chicken wing, fish block, Semen Sojae Preparatum or preserved radish strip, and raw material is preprocessed, cut
Cut, molding, dehydration and modulation, while adding the flavouring agent A or non-equivalent of the flavouring agent A and flavouring agent B or non-equivalent of equivalent
Flavouring agent B or compound flavouring agents, blended, stirring, make local flavor snack food；The raw materials used matter with flavouring agent A and flavouring agent B
Amount percentage ratio：1 ︰ 0.01~0.02；How many unrestricted choices of compound flavouring agent are not added with completely.
Local flavor smoked bean curd grain-embodiment
The mass percent of raw materials used-dried tofu blank and flavouring agent A and flavouring agent B：The ︰ 0.020 of 1 ︰ 0.010.
The total weight parts of present embodiment, raw material and flavouring agent are 100 parts, and raw material selects dried tofu blank；Suo is adjusted with Yuan Liao ︰
The mass percent of taste substance A ︰ flavouring agent B is：The ︰ 0.020 of 1 ︰ 0.010, preparation manipulation step is as follows：
Ⅲ）The weight of raw material and flavouring agent A and flavouring agent B
（7）Dried tofu blank/97.0 part, 2.0 parts of flavouring agent A/1.0 part, flavouring agent B/；
1. dried tofu blank after pretreatment, cuts into blockage, standby；
2. the dried tofu blank for processing is entered into pot, is added water into pot, water cover crosses blank, lid pot is vexed to be boiled；
3. adjuvant is added to boil together in pot；Adjuvant includes monosodium glutamate, salt, Cortex cinnamomi japonici (Ramulus Cinnamomi) or purple rue；
4. make dried tofu blank tasty：Continuation is vexed to boil to boiling/seething with excitement, and the 5min that boils/seethe with excitement is kept, while being sufficiently stirred for；
5. tasty dried tofu blank is pulled in big fire out；
6. it is dehydrated, mode is boiled for oil or air-dried；
7. it is dehydrated：Dehydration is air-dried, in 38 DEG C of environment, Exposure to Sunlight 4h；
8. visual examination, dried tofu blank surface is anhydrous, and the inside keeps certain humidity；
9. seasoning, by 100 parts of dried tofu blanks, the ratio with flavouring agent A/1.0 part, 2.0 parts of flavouring agent B/ is mixed, color,
The ratio of fragrant, taste inclined cheese or partially pungent adjustment flavouring agent A and flavouring agent B in whether；
10. pack, the dried tofu mixing food materials that will have fully mixed are filled into bottle/tank, and 60g/ parts are taken out in vacuum packaging equipment
Vacuum, packing are processed；
Sterilization, sterilizing：Sterilizing equipment decontaminating apparatuss or decocting in water；
Decocting in water is sterilized, and steamer is put into packaging, the min of steaming and decocting 8, cooling after water is opened；
Inspection, Visual appearance whether there is breakage；
Vanning, warehouse-in, local flavor smoked bean curd grain is made.
Embodiment 6
Local flavor snack food
A kind of application of plant spice, raw material selects dried tofu, chicken wing, fish block, Semen Sojae Preparatum or preserved radish strip, and raw material is preprocessed, cut
Cut, molding, dehydration and modulation, while adding the flavouring agent A or non-equivalent of the flavouring agent A and flavouring agent B or non-equivalent of equivalent
Flavouring agent B or compound flavouring agents, blended, stirring, make local flavor snack food；The raw materials used matter with flavouring agent A and flavouring agent B
Amount percentage ratio：1 ︰ 0.01~0.02；How many unrestricted choices of compound flavouring agent are not added with completely.
Flavor fish block-embodiment
The mass percent of raw materials used-fresh fish and flavouring agent A and flavouring agent B：The ︰ 0.020 of 1 ︰ 0.015.
The total weight parts of present embodiment, raw material and flavouring agent are 100 parts, and raw material selects dried tofu blank；Suo is adjusted with Yuan Liao ︰
The mass percent of taste substance A ︰ flavouring agent B is：The ︰ 0.015 of 1 ︰ 0.015, preparation manipulation step is as follows：
Ⅲ）The weight of fresh fish and flavouring agent A and flavouring agent B
（8）Fresh fish blank/97.0 part, 1.5 parts of flavouring agent A/1.5 part, flavouring agent B/；
1. fresh fish after pretreatment, is chopped into block, standby；
2. by fish block salt adding, salt down 3 days；
3. it is dehydrated：Dehydration is air-dried, in 28 DEG C of environment, Exposure to Sunlight 6h；
4. salt is told, in fish block immersion clear water salt is moved back
5. fish block surface Yu Shui is filtered；
6. enter oil cauldron and fry partially yellow to color, take the dish out of the pot；
7. excess oil is filtered off；
8. fish block is inserted in cylinder, and with flavouring agent A, flavouring agent B, ratio is in the ratio local flavor configuration being pre-designed；
9. adjuvant is added simultaneously：Fructus Capsici, purple rue, monosodium glutamate and plant type preservative, then abundant uniform mixing, make fish block tasty；
10. pack, by the fish block mixing food materials for fully having mixed and stirred, be filled into bottle/tank, 60g/ parts are taken out in vacuum packaging equipment
Vacuum, packing are processed；
Sterilization, sterilizing：Sterilizing equipment decontaminating apparatuss or decocting in water；
Decocting in water is sterilized, and steamer is put into packaging, steaming and decocting 6min, cooling after water is opened；
Inspection, Visual appearance whether there is breakage；
Vanning, warehouse-in, flavor fish block is made.
Embodiment 7
A kind of application of plant spice, raw material is from homely food materials, such as chicken, fish, meat, green vegetable, Radix Raphani, fresh kidney beans, Fructus Cucumidis sativi, eggplant
Son, Fructus Lycopersici esculenti, Fructus Capsici, Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, dark soy sauce, white sugar, vinegar, cooking wine, monosodium glutamate, salt ..., raw material is cut well by garnishes nonoculture, molding
Deng processing, while adding the flavouring agent B or compound of the flavouring agent A or non-equivalent of the flavouring agent A and flavouring agent B or non-equivalent of equivalent
Flavouring agent and adjuvant, the quick-fried of Jing hot pots or smoldering or steaming and decocting or grillING or fried, make local flavor home cooking；
Ⅵ）Culinary art it is raw materials used with compound flavouring agent or with flavouring agent A and the proportioning of flavouring agent B, according to local flavor, mouthfeel, hobby
Freely add.
（9）Smoldering Fructus Solani melongenae is stewed, raw materials used：Fructus Solani melongenae 3, minced meat 300g, Capsicum tetragonum one, compound flavouring agent, flavouring agent A,
Flavouring agent B is a little, and Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii, dark soy sauce, white sugar, vinegar, cooking wine, monosodium glutamate, salt are a little；
1. medium head Fructus Solani melongenae 3, goes to turn around, tail, is cut into strip；
2. big Capsicum tetragonum one, goes to turn around, tail, and piece is into shredded chili；
3. Herba Alii fistulosi, Rhizoma Zingiberis Recens, Bulbus Allii simple stage property；
4. eggplant section is processed, and strip eggplant section is entered in watt alms bowl, plus a little salt is pickled for a moment, when salting down to obvious moisture, with clear water slightly
Micro- flushing, then pinching falls Yu Shui；
5. minced meat is mixed thoroughly with cooking wine, light soy sauce and pickles 10 minutes；
6. frying pan heats addition vegetable oil and compound flavouring agent, and after somewhat heating, lower green onion, ginger and garlic end, shredded chili stir-frying goes out fragrance；
7. descend minced meat to fry and be dissipated to discoloration, lower eggplant bar stir-frying；
Plus adjuvant 8.：Dark soy sauce, white sugar, vinegar and a little clear water are added, is fried even；
9. above-mentioned eggplant section mixture is contained in watt alms bowl or ceramic pot, is closed the lid, moderate heat simmer 6 minutes it is tasty to eggplant section, sprinkle Herba Alii fistulosi,
Rhizoma Zingiberis Recens, minced Bulbus Allii, drench the flavouring agent A and flavouring agent B of a little heating on Herba Alii fistulosi, Rhizoma Zingiberis Recens, minced Bulbus Allii.
Claims (10)
1. a kind of plant spice, it is characterised in that food materials dispensing includes basic oil, dispensing A and dispensing B, dispensing A and matches somebody with somebody
Material B raw materials used mass percent：﹪~31 ﹪ of Durio Zibethinus murr 20, ﹪~22 ﹪ of Fructus Capsici 11, ﹪~19 ﹪ of Bulbus Allii 12, the ﹪ of Rhizoma Zingiberis Recens 10~
16 ﹪, ﹪~12 ﹪ of fermented bean curd 5 and ﹪~11 ﹪ of Semen Glycines powder 0.
2. a kind of plant spice according to claim 1, it is characterised in that the raw materials used quality of dispensing A and dispensing B
Percentage ratio：The ﹪ of Durio Zibethinus murr 20, the ﹪ of Fructus Capsici 22, the ﹪ of Bulbus Allii 19, the ﹪ of Rhizoma Zingiberis Recens 16, the ﹪ of fermented bean curd 12 and the ﹪ of Semen Glycines powder 11.
3. a kind of plant spice according to claim 1, it is characterised in that the raw materials used quality of dispensing A and dispensing B
Percentage ratio：The ﹪ of Durio Zibethinus murr 31, the ﹪ of Fructus Capsici 11, the ﹪ of Bulbus Allii 12, the ﹪ of Rhizoma Zingiberis Recens 10 and the ﹪ of fermented bean curd 5.
4. a kind of plant spice according to claim 1, it is characterised in that the raw materials used mass percent of dispensing A：
The ﹪ of the Durio Zibethinus murr 25 and ﹪ of fermented bean curd 8.
5. a kind of plant spice according to claim 1, it is characterised in that the raw materials used mass percent of dispensing B：
The ﹪ of Fructus Capsici 16, the ﹪ of Bulbus Allii 15 and the ﹪ of Rhizoma Zingiberis Recens 13.
6. a kind of plant spice according to claim 1, it is characterised in that basic oil is former with used by dispensing A and dispensing B
The mass percent of material：1.3~1.6: 1.
7. a kind of manufacture method of plant spice, it is characterised in that from Durio Zibethinus murr and fermented bean curd, and be equipped with basic oil, blended,
Stirring and infusion operation, make flavouring agent A；Fructus Capsici, Bulbus Allii, Rhizoma Zingiberis Recens or Semen Glycines powder are selected again, and are equipped with basic oil, blended, stirring
With infusion operation, flavouring agent B is made.
8. the manufacture method of a kind of plant spice according to claim 7, it is characterised in that the heating of basic oil and control
Thermometer bulb is included：30 DEG C~60 DEG C of initial heating temperature, stricture of vagina fire infusion controls temperature and floats on liquid level to raw material for 80 DEG C, the temperature control time
1~2h.
9. a kind of manufacture method of plant spice according to claim 7, it is characterised in that flavouring agent A and flavouring agent B
Blended, stirring, makes compound flavouring agent.
10. a kind of application of plant spice, it is characterised in that raw material selects dried tofu, chicken wing, fish block, Semen Sojae Preparatum or preserved radish strip, raw material
Preprocessed, cutting, molding, dehydration and modulation, while adding the flavouring agent A of the flavouring agent A and flavouring agent B or non-equivalent of equivalent
Or the flavouring agent B or compound flavouring agents of non-equivalent, blended, stirring, make local flavor snack food.
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664163A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Fermented bean curd and mushroom sauce and preparation method thereof |
| CN103478285A (en) * | 2013-09-30 | 2014-01-01 | 宾婧羽 | Method for preparing fermented bean curd containing jackfruit |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | A combination of fruits and vegetables, spices, edible flowers, sea fish and shrimps sweet and sour spicy fresh sauce |
| CN104431976A (en) * | 2014-11-29 | 2015-03-25 | 灵璧县九家味食品有限公司 | Fresh fermented bean curd chilli sauce and preparation method thereof |
| CN105558075A (en) * | 2014-10-10 | 2016-05-11 | 王欣凯 | Fermented bean curd sauce |
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2017
- 2017-01-02 CN CN201710000205.3A patent/CN106666623A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101664163A (en) * | 2009-09-17 | 2010-03-10 | 南阳张仲景大厨房股份有限公司 | Fermented bean curd and mushroom sauce and preparation method thereof |
| CN103478285A (en) * | 2013-09-30 | 2014-01-01 | 宾婧羽 | Method for preparing fermented bean curd containing jackfruit |
| CN103976349A (en) * | 2014-06-11 | 2014-08-13 | 邓成凯 | A combination of fruits and vegetables, spices, edible flowers, sea fish and shrimps sweet and sour spicy fresh sauce |
| CN105558075A (en) * | 2014-10-10 | 2016-05-11 | 王欣凯 | Fermented bean curd sauce |
| CN104431976A (en) * | 2014-11-29 | 2015-03-25 | 灵璧县九家味食品有限公司 | Fresh fermented bean curd chilli sauce and preparation method thereof |
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