CN106819884A - A kind of spiced roast leg of lamb - Google Patents

A kind of spiced roast leg of lamb Download PDF

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Publication number
CN106819884A
CN106819884A CN201611251137.XA CN201611251137A CN106819884A CN 106819884 A CN106819884 A CN 106819884A CN 201611251137 A CN201611251137 A CN 201611251137A CN 106819884 A CN106819884 A CN 106819884A
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China
Prior art keywords
parts
gigot
lamb
minutes
spices
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Pending
Application number
CN201611251137.XA
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Chinese (zh)
Inventor
黄国友
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Anhui Province Wheat Food Co Ltd
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Anhui Province Wheat Food Co Ltd
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Application filed by Anhui Province Wheat Food Co Ltd filed Critical Anhui Province Wheat Food Co Ltd
Priority to CN201611251137.XA priority Critical patent/CN106819884A/en
Publication of CN106819884A publication Critical patent/CN106819884A/en
Pending legal-status Critical Current

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

Field is made the present invention relates to prepared food, a kind of five tastes roast leg of lamb is disclosed, is made up of following raw material:Gigot, ginger, Radix Angelicae Sinensis, tsaoko, the bark of eucommia, the banksia rose, radix rehmanniae recen, prepared rhizome of rehmannia, hybrid giant napier, the stem pith of the rice-paper plant, desmodium, matrimony vine, the root of large-flowered skullcap, Radix Glycyrrhizae, nandina, the tuber of pinellia, pepper powder, sea salt, lemon juice, blueberry juice, olive oil, spices, the present invention has selected cheap gigot Fresh & Tender in Texture as baking object, first gigot and Chinese medicine liquid are soaked, gigot meat is allowed to fully absorb the active ingredient in Chinese medicine, the Chinese medicine liquid for using can improve the nutritive value and health value of gigot, using on spices, The present invention reduces the consumption of excitant spices, and it is tasty by the way of hot compress, ensure that the genuineness of roast leg of lamb, people is allowed to enjoy endless aftertastes, temperature is controlled in cooking process, so that the five tastes crisp meat tenderness of roast leg of lamb skin that baking is obtained, gigot thin skin light-permeable.

Description

A kind of spiced roast leg of lamb
Technical field
Field is made the present invention relates to prepared food, and in particular to a kind of spiced roast leg of lamb.
Background technology
Roast leg of lamb was once one famous dish of Genghis khan's eating.During Genghis khan's eastward fight west is cut down, the official of messes is administered, In order to shorten the mealtime of Genghis khan, to allow him to have a short interval, do not obtain Genghis khan and agree to just Genghis khan The roasting whole sheep for often eating, is changed to stripping and slicing and roasts.At that time, Genghis khan's war was busy, and these things are not noticed.And attendant Him is allowed to eat to his the disk roast leg of lamb of end one everyday.Because roast leg of lamb meat shortcake is fragrant, brown and crisp, it is oiliness not have a strong smell, he likes to eat very much.With Afterwards, he must eat daily, meet people also to appreciate to roast leg of lamb.From this, just many one famous dishes on the dining table of herdsman.With The passage of time, lives in the cook in city, draws the elite of roast leg of lamb among the people, carries out science and cooks, and it just progressively turns into Current hotel, the name meat and fish dishes in restaurant.Roast leg of lamb dish shape is attractive in appearance, and color is brown red, and meat shortcake is rotten, and taste is aromatic, color U.S. meat tenderness, outside giving off a strong fragrance Overflow, go well with wine and go with rice, it is suitable for people of all ages, it is in fact one of grassland delicacies." roast leg of lamb " is Meng ethnic group's famous dish, spreads wide remote, northwest various regions, all There is making.This dish is formed with gigot as major ingredient through pickling again flavouring material baking.Whole into mutton sheep leg shape, color is ruddy, crisp rotten alcohol Perfume (or spice), flavour is delicious, long times of aftertaste.Moreover, gigot also has good health value, but, different method for baking, sheep There is obvious difference in the nutritive value and mouthfeel of leg.
The content of the invention
The invention provides a kind of spiced roast leg of lamb, the five tastes crisp meat tenderness of roast leg of lamb skin that baking is obtained, gigot thin skin can be saturating Light, it is ensured that the genuineness of roast leg of lamb, allows people to enjoy endless aftertastes.
The present invention is achieved by the following technical solutions:
A kind of five tastes roast leg of lamb, is made up of following raw material in parts by weight:Gigot 800-850 parts, ginger 15-20 parts, Radix Angelicae Sinensis 1.0-1.2 parts, tsaoko 0.9-1.1 parts, bark of eucommia 0.7-0.9 parts, banksia rose 0.6-0.8 parts, radix rehmanniae recen 0.5-0.7 parts, prepared rhizome of rehmannia 0.3-0.5 parts, hybrid giant napier 0.8-1.1 parts, stem pith of the rice-paper plant 1.0-1.2 parts, desmodium 1.2-1.4 parts, matrimony vine 0.4-0.6 parts, the root of large-flowered skullcap 0.4-0.6 parts, Radix Glycyrrhizae 0.3-0.5 parts, nandina 0.3-0.6 parts, tuber of pinellia 0.2-0.4 parts, pepper powder 0.3-0.5 parts, sea salt 0.2-0.3 parts, lemon juice 0.1-0.2 parts, blueberry juice 0.12-0.15 parts, olive oil 0.1-0.2 parts, spices 4.0-4.6 parts.
Further described as to such scheme, raw material of the spices bag containing following weight portion:The refreshing fruit 3.0-3.7 in Lip river Part, cloves 2.0-2.8 parts, ginger 2.0-2.6 parts, lemon-grass 2.0-2.5 parts, lemon verbena 2.0-2.4 parts, orange peel 1.5- 1.8 parts, Chinese prickly ash 2.0-2.8 parts, cassia bark 2.5-2.7 parts, 2.0-2.4 parts of anise, dried orange peel 1.0-1.8 parts, fennel seeds 1.5-1.9 Part, anise 0.5-0.7 parts, shallot 0.3-0.5 parts.
Further described as to such scheme, its preparation method is:
(1)Selection weight is the gigot of 750-850g, removes internal organ and tiny hollow billet, it is ensured that gigot skin is complete, after cleaning up Drain away the water standby;
(2)By the ginger of above-mentioned weight portion, Radix Angelicae Sinensis, tsaoko, the bark of eucommia, the banksia rose, radix rehmanniae recen, prepared rhizome of rehmannia, hybrid giant napier, the stem pith of the rice-paper plant, money Grass, matrimony vine, the root of large-flowered skullcap, Radix Glycyrrhizae, nandina, the tuber of pinellia are crushed to 1-2 centimetres after cleaning, and are placed in small fire in frying pan and stir-fry to temperature and are 60-70 DEG C, the 50-80 times of rice washing water of volume is added to stir 20-30 minutes to obtain Chinese medicine liquid after taking-up, the gigot that will be handled well is put in In Chinese medicine liquid, soaked 2-3 hours at 0-5 DEG C;
(3)Soaked gigot is taken out, is cleaned using 30-40 DEG C of warm water, cleaned while massage gigot meat part, made Effective Component of Chinese Medicine is fully penetrated into gigot meat, is drained away the water after terminating, and is taken pot and is heated above-mentioned spices stir-fries, and is filled with gauze Bag, gives gigot meat hot compress, and gigot meat can be allowed to take in the fragrance of spices, the flavour of gigot meat will not be covered again, it is ensured that gigot body The uniform hot compress in each place 2-3 times;
(4)The good gigot of hot compress is cooled to room temperature, pepper powder, sea salt, lemon juice, blueberry juice, olive oil uniform application are in sheep With leg, can slowly permeate tasty when roasting, grease unnecessary in gigot meat is fully discharged, gigot be set and is made Type, sends into the baking box after 180-200 DEG C of preheating, and after 180-200 DEG C roasting 20-25 minutes, high temperature is big by being discharged in gigot skin The grease of amount, is transferred in partially thin gigot meat, goes to 125-130 DEG C, then roasting 40-45 minutes, in can keeping gigot meat Moisture, finally improves temperature to 180-200 DEG C again, bakes 20-25 minutes.
Further described as to such scheme, step(2)The rice washing water is fermented 20-25 days at 35-45 DEG C It is obtained, the drug effect of Chinese herbal medicine can be improved.
Further described as to such scheme, step(4)Middle baking box preheating time is 4-6 minutes, optimal baking Process is:After 200 DEG C are roasting 20 minutes, 125 DEG C are gone to, then it is roasting 45 minutes, temperature to 180 DEG C is finally improved again, bake 25 minutes i.e. Can.
Ginger in the spices and the ginger in initial feed are to add twice.
Beneficial effects of the present invention:The present invention has selected cheap gigot Fresh & Tender in Texture as baking object, first will Gigot soaks with Chinese medicine liquid, allows gigot meat to fully absorb the active ingredient in Chinese herbal medicine, and the Chinese medicine liquid for using can improve gigot Nutritive value and health value, The present invention reduces the consumption of excitant spices, and be using heat using on spices Deposited mode is tasty, maintains the genuineness of gigot, and drifting fragrance overflows, and does not have unnecessary grease to adsorb with gigot, respectively Class crowd all edibles, control temperature in cooking process so that the five tastes crisp meat tenderness of roast leg of lamb skin that baking is obtained, gigot thin skin Light-permeable, allows people to enjoy endless aftertastes, and has obvious therapeutic effect for deficiency-cold in spleen and stomach and hypertension symptom.
Specific embodiment
With reference to specific embodiment, the present invention will be further described.
Embodiment 1
A kind of five tastes roast leg of lamb, is made up of following raw material in parts by weight:800 parts of gigot, 15 parts of ginger, 1.0 parts of Radix Angelicae Sinensis, grass Really 0.9 part, 0.7 part of the bark of eucommia, 0.6 part of the banksia rose, 0.5 part of radix rehmanniae recen, 0.3 part of prepared rhizome of rehmannia, 0.8 part of hybrid giant napier, 1.0 parts of the stem pith of the rice-paper plant, gold 1.2 parts of money grass, 0.4 part of matrimony vine, 0.4 part of the root of large-flowered skullcap, 0.3 part of Radix Glycyrrhizae, 0.3 part of nandina, 0.2 part of the tuber of pinellia, 0.3 part of pepper powder, sea 0.2 part of salt, 0.1 part of lemon juice, 0.12 part of blueberry juice, 0.1 part of olive oil, 4.0 parts of spices.
Further described as to such scheme, raw material of the spices bag containing following weight portion:Really 3.0 parts of Lip river god, 2.0 parts of cloves, 2.0 parts of ginger, 2.0 parts of lemon-grass, 2.0 parts of lemon verbena, 1.5 parts of orange peel, 2.0 parts of Chinese prickly ash, cassia bark 2.5 Part, anistree 2.0 parts, 1.0 parts of dried orange peel, 1.5 parts of fennel seeds, 0.5 part of anise, 0.3 part of shallot.
Further described as to such scheme, its preparation method is:
(1)Selection weight is the gigot of 750g, removes internal organ and tiny hollow billet, it is ensured that gigot skin is complete, is drained after cleaning up Moisture is standby;
(2)By the ginger of above-mentioned weight portion, Radix Angelicae Sinensis, tsaoko, the bark of eucommia, the banksia rose, radix rehmanniae recen, prepared rhizome of rehmannia, hybrid giant napier, the stem pith of the rice-paper plant, money Grass, matrimony vine, the root of large-flowered skullcap, Radix Glycyrrhizae, nandina, the tuber of pinellia are crushed to 1-2 centimetres after cleaning, and it is 60 to be placed in small fire in frying pan and stir-fry to temperature DEG C, add 50 times of rice washing waters of volume to stir 20 minutes to obtain Chinese medicine liquid after taking-up, the gigot that will be handled well is put in Chinese medicine liquid, Soaked 2 hours at 0 DEG C;
(3)Soaked gigot is taken out, is cleaned using 30 DEG C of warm water, cleaned while massage gigot meat part, in making Pharmaceutically active ingredient is fully penetrated into gigot meat, is drained away the water after terminating, and is taken pot and is heated above-mentioned spices stir-fries, and is filled with gauze Bag, gives gigot meat hot compress, and gigot meat can be allowed to take in the fragrance of spices, the flavour of gigot meat will not be covered again, it is ensured that gigot body The uniform hot compress in each place 2-3 times;
(4)The good gigot of hot compress is cooled to room temperature, pepper powder, sea salt, lemon juice, blueberry juice, olive oil uniform application are in sheep With leg, can slowly permeate tasty when roasting, grease unnecessary in gigot meat is fully discharged, gigot be set and is made Type, sends into the baking box after 180 DEG C of preheatings, and after 180 DEG C roasting 25 minutes, high temperature turns by substantial amounts of grease is discharged in gigot skin Move on in partially thin gigot meat, go to 125 DEG C, then it is roasting 45 minutes, the moisture in gigot meat can be kept, temperature is finally improved again To 180 DEG C, bake 25 minutes.
Further described as to such scheme, step(2)The rice washing water was fermented at 35 DEG C obtained in 20 days, The drug effect of Chinese herbal medicine can be improved.
Further described as to such scheme, step(4)Middle baking box preheating time is 4 minutes, optimal baking Cheng Wei:After 200 DEG C are roasting 20 minutes, 125 DEG C are gone to, then it is roasting 45 minutes, temperature to 180 DEG C is finally improved again, bake 25 minutes.
Embodiment 2
A kind of five tastes roast leg of lamb, is made up of following raw material in parts by weight:825 parts of gigot, 18 parts of ginger, 1.1 parts of Radix Angelicae Sinensis, grass Really 1.0 parts, 0.8 part of the bark of eucommia, 0.7 part of the banksia rose, 0.6 part of radix rehmanniae recen, 0.4 part of prepared rhizome of rehmannia, 0.9 part of hybrid giant napier, 1.1 parts of the stem pith of the rice-paper plant, gold 1.3 parts of money grass, 0.5 part of matrimony vine, 0.5 part of the root of large-flowered skullcap, 0.4 part of Radix Glycyrrhizae, 0.5 part of nandina, 0.3 part of the tuber of pinellia, 0.4 part of pepper powder, sea 0.25 part of salt, 0.15 part of lemon juice, 0.13 part of blueberry juice, 0.15 part of olive oil, 4.3 parts of spices.
Further described as to such scheme, raw material of the spices bag containing following weight portion:Really 3.3 parts of Lip river god, 2.4 parts of cloves, 2.3 parts of ginger, 2.3 parts of lemon-grass, 2.2 parts of lemon verbena, 1.6 parts of orange peel, 2.4 parts of Chinese prickly ash, cassia bark 2.6 Part, anistree 2.2 parts, 1.4 parts of dried orange peel, 1.7 parts of fennel seeds, 0.6 part of anise, 0.4 part of shallot.
Embodiment 3
A kind of five tastes roast leg of lamb, is made up of following raw material in parts by weight:850 parts of gigot, 20 parts of ginger, 1.2 parts of Radix Angelicae Sinensis, grass Really 1.1 parts, 0.9 part of the bark of eucommia, 0.8 part of the banksia rose, 0.7 part of radix rehmanniae recen, 0.5 part of prepared rhizome of rehmannia, 1.1 parts of hybrid giant napier, 1.2 parts of the stem pith of the rice-paper plant, gold 1.4 parts of money grass, 0.6 part of matrimony vine, 0.6 part of the root of large-flowered skullcap, 0.5 part of Radix Glycyrrhizae, 0.6 part of nandina, 0.4 part of the tuber of pinellia, 0.5 part of pepper powder, sea 0.3 part of salt, 0.2 part of lemon juice, 0.15 part of blueberry juice, 0.2 part of olive oil, 4.6 parts of spices.
Further described as to such scheme, raw material of the spices bag containing following weight portion:Really 3.7 parts of Lip river god, 2.8 parts of cloves, 2.6 parts of ginger, 2.5 parts of lemon-grass, 2.4 parts of lemon verbena, 1.8 parts of orange peel, 2.8 parts of Chinese prickly ash, cassia bark 2.7 Part, anistree 2.4 parts, 1.8 parts of dried orange peel, 1.9 parts of fennel seeds, 0.7 part of anise, 0.5 part of shallot.

Claims (5)

1. a kind of five tastes roast leg of lamb, it is characterised in that be made up of following raw material in parts by weight:Gigot 800-850 parts, ginger 15-20 parts, Radix Angelicae Sinensis 1.0-1.2 parts, tsaoko 0.9-1.1 parts, bark of eucommia 0.7-0.9 parts, banksia rose 0.6-0.8 parts, radix rehmanniae recen 0.5-0.7 Part, prepared rhizome of rehmannia 0.3-0.5 parts, hybrid giant napier 0.8-1.1 parts, stem pith of the rice-paper plant 1.0-1.2 parts, desmodium 1.2-1.4 parts, matrimony vine 0.4-0.6 Part, root of large-flowered skullcap 0.4-0.6 parts, Radix Glycyrrhizae 0.3-0.5 parts, nandina 0.3-0.6 parts, tuber of pinellia 0.2-0.4 parts, pepper powder 0.3-0.5 parts, Sea salt 0.2-0.3 parts, lemon juice 0.1-0.2 parts, blueberry juice 0.12-0.15 parts, olive oil 0.1-0.2 parts, spices 4.0-4.6 Part.
2. a kind of five tastes roast leg of lamb according to claim 1, it is characterised in that original of the spices bag containing following weight portion Material:Refreshing 3.0-3.7 parts of the fruit in Lip river, cloves 2.0-2.8 parts, ginger 2.0-2.6 parts, lemon-grass 2.0-2.5 parts, lemon verbena 2.0- 2.4 parts, orange peel 1.5-1.8 parts, Chinese prickly ash 2.0-2.8 parts, cassia bark 2.5-2.7 parts, 2.0-2.4 parts of anise, dried orange peel 1.0-1.8 Part, fennel seeds 1.5-1.9 parts, anise 0.5-0.7 parts, shallot 0.3-0.5 parts.
3. a kind of five tastes roast leg of lamb according to claim 1, it is characterised in that its preparation method is:
(1)Selection weight is the gigot of 750-850g, removes internal organ and tiny hollow billet, it is ensured that gigot skin is complete, after cleaning up Drain away the water standby;
(2)By the ginger of above-mentioned weight portion, Radix Angelicae Sinensis, tsaoko, the bark of eucommia, the banksia rose, radix rehmanniae recen, prepared rhizome of rehmannia, hybrid giant napier, the stem pith of the rice-paper plant, money Grass, matrimony vine, the root of large-flowered skullcap, Radix Glycyrrhizae, nandina, the tuber of pinellia are crushed to 1-2 centimetres after cleaning, and are placed in small fire in frying pan and stir-fry to temperature and are 60-70 DEG C, the 50-80 times of rice washing water of volume is added to stir 20-30 minutes to obtain Chinese medicine liquid after taking-up, the gigot that will be handled well is put in In Chinese medicine liquid, soaked 2-3 hours at 0-5 DEG C;
(3)Soaked gigot is taken out, is cleaned using 30-40 DEG C of warm water, cleaned while massage gigot meat part, knot Drained away the water after beam, take pot and heat above-mentioned spices stir-fries, filled with gauze and wrapped, give gigot meat hot compress, it is ensured that each ground of gigot body The uniform hot compress in side 2-3 times;
(4)The good gigot of hot compress is cooled to room temperature, pepper powder, sea salt, lemon juice, blueberry juice, olive oil uniform application are in sheep With leg, gigot is set into moulding, sent into the baking box after 180-200 DEG C of preheating, after 180-200 DEG C roasting 20-25 minutes, gone to 125-130 DEG C, then it is roasting 40-45 minutes, temperature to 180-200 DEG C is finally improved again, bake 20-25 minutes.
4. a kind of five tastes roast leg of lamb according to claim 3, it is characterised in that step(2)The rice washing water is in 35-45 Fermented obtained in 20-25 days at DEG C.
5. a kind of five tastes roast leg of lamb according to claim 3, it is characterised in that step(4)Middle baking box preheating time is 4-6 Minute, optimal cooking process is:After 200 DEG C are roasting 20 minutes, 125 DEG C are gone to, then it is roasting 45 minutes, temperature is finally improved again to be arrived 180 DEG C, bake 25 minutes.
CN201611251137.XA 2016-12-30 2016-12-30 A kind of spiced roast leg of lamb Pending CN106819884A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107927615A (en) * 2017-12-13 2018-04-20 柳州市象行教育科技有限责任公司 A kind of processing method of bacon

Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1123630A (en) * 1994-12-01 1996-06-05 曹蛟 Soup stuff and matched food for Xiping medical meals
CN1513365A (en) * 2004-02-24 2004-07-21 才 吕 Method for roasting sheep leg, sheep steak of pig steak
CN101116513A (en) * 2007-07-13 2008-02-06 于洪文 Degreasing medicinal mutton
CN101347248A (en) * 2008-08-23 2009-01-21 齐满贵 Method for producing chicken roasted in jar

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1123630A (en) * 1994-12-01 1996-06-05 曹蛟 Soup stuff and matched food for Xiping medical meals
CN1513365A (en) * 2004-02-24 2004-07-21 才 吕 Method for roasting sheep leg, sheep steak of pig steak
CN101116513A (en) * 2007-07-13 2008-02-06 于洪文 Degreasing medicinal mutton
CN101347248A (en) * 2008-08-23 2009-01-21 齐满贵 Method for producing chicken roasted in jar

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN107927615A (en) * 2017-12-13 2018-04-20 柳州市象行教育科技有限责任公司 A kind of processing method of bacon

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