CN106901232A - A kind of preparation method of sauce mutton - Google Patents
A kind of preparation method of sauce mutton Download PDFInfo
- Publication number
- CN106901232A CN106901232A CN201611266788.6A CN201611266788A CN106901232A CN 106901232 A CN106901232 A CN 106901232A CN 201611266788 A CN201611266788 A CN 201611266788A CN 106901232 A CN106901232 A CN 106901232A
- Authority
- CN
- China
- Prior art keywords
- treatment
- parts
- mutton
- standby
- weight
- 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 26
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 238000009835 boiling Methods 0.000 claims abstract description 23
- 235000021110 pickles Nutrition 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 150000003839 salts Chemical class 0.000 claims description 21
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 12
- 235000005254 Allium ampeloprasum Nutrition 0.000 claims description 9
- 240000006108 Allium ampeloprasum Species 0.000 claims description 9
- 239000000706 filtrate Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000011812 mixed powder Substances 0.000 claims description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 6
- 241000050051 Chelone glabra Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 239000012467 final product Substances 0.000 claims description 5
- 235000018645 Allium odorum Nutrition 0.000 claims description 4
- 244000003377 Allium tuberosum Species 0.000 claims description 4
- 235000005338 Allium tuberosum Nutrition 0.000 claims description 4
- 235000002566 Capsicum Nutrition 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims description 4
- 241000522254 Cassia Species 0.000 claims description 4
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 4
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 4
- 244000000626 Daucus carota Species 0.000 claims description 4
- 235000002767 Daucus carota Nutrition 0.000 claims description 4
- 240000006927 Foeniculum vulgare Species 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 4
- 244000270834 Myristica fragrans Species 0.000 claims description 4
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 4
- 241001494479 Pecora Species 0.000 claims description 4
- 229910000831 Steel Inorganic materials 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 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 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000273928 Zingiber officinale Species 0.000 claims description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 4
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 239000011248 coating agent Substances 0.000 claims description 4
- 238000000576 coating method Methods 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 235000008397 ginger Nutrition 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000000463 material Substances 0.000 claims 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 claims description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 4
- 239000004223 monosodium glutamate Substances 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 235000019991 rice wine Nutrition 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 239000010959 steel Substances 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 239000001702 nutmeg Substances 0.000 claims description 2
- 240000004760 Pimpinella anisum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 206010020772 Hypertension Diseases 0.000 abstract 1
- 230000001276 controlling effect Effects 0.000 abstract 1
- 230000007774 longterm Effects 0.000 abstract 1
- 230000000050 nutritive effect Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 208000024891 symptom Diseases 0.000 abstract 1
- 240000009023 Myrrhis odorata Species 0.000 description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 3
- 240000008866 Ziziphus nummularia Species 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 239000000047 product Substances 0.000 description 2
- 230000014860 sensory perception of taste Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 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 kind of preparation method of sauce mutton, belong to food processing technology field, specifically include following steps：（1）Base,（2）Pickle treatment,（3）Boiling treatment,（4）Sauced treatment.Obtained sauce mutton of the invention has the characteristics of nutritive value is abundant, eating mouth feel is good, outward appearance condition is excellent and uniform, and has special reduction regulating and controlling effect to hypertension symptom, and long-term consumption has good health-care effect.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of sauce mutton.
Background technology
Sauce is one of cooking method of Chinese tradition, and Chinese's love eats sauced food, and love is bought and eaten.Sauce mutton is Chinese biography
One of representative of system sauce spiced and stewed food, because its unique local flavor is increasingly welcome by consumers in general, but, use conventional method system
The sauce mutton product for making to get up is not suitable for factory's large-scale production, and mouthfeel is not good, and condition is uneven.Rare arrived additionally, fresh
Improve the edibility of sauce mutton, targetedly to improve its product for some aspect effects of human body.
The content of the invention
The present invention is intended to provide a kind of preparation method of sauce mutton.
The present invention is achieved through the following technical solutions：
A kind of preparation method of sauce mutton, comprises the following steps：
（1）Prepare mutton base：
Mutton cleaned to be made mutton base standby；
（2）Pickle treatment：
To step（1）Mutton base after treatment is carried out pickling treatment, and the good stir-fry salt of advance frying specifically is coated uniformly on into sheep
The surface of meat base, is then placed in being pickled in stainless cylinder of steel treatment 9-11h, after the completion of take out standby, described stir-fry salt be by salt,
Chinese prickly ash, capsicum, ginger, leek seed are by weight 100：6：5：10：It is put into marmite after frying 16-22min after 6 mixing, then will
It ground 60 mesh and obtained final product stir-fry salt；
（3）Boiling is processed：
By step（2）Mutton base after treatment is taken out, and treatment 3-5min is boiled in boiling in being directly placed into boiling water boiled in advance, is added in water
Enter the Chinese chive juice of water weight 0.5%, immersed again after taking-up and 15-20s is processed in cold water, this is a circulate operation, amounts to circulation
5-6 rear taking-up of operation treatment is standby；
（4）Sauced treatment：
A. following material is first weighed by weight：10-15 parts of anise, 8-9 parts of Chinese cassia tree, 6-7 parts of anistree, 1-2 parts of cloves, 3-5
Part Chinese prickly ash, 8-10 portions of cassia bark, 5-7 portions of nutmeg, 2-3 portions of fennel seeds, 2.5-3.5 portions of root of large-flowered skullcap, 2-3 portions of moutan bark, 3-5 portions of leek
Flower, 4-6 parts of spina date seed, 2.5-3.5 parts of Radix Angelicae Sinensis, 2-4 parts of moutan bark, 3-5 parts of Jamaica, 2-4 parts of carrot seed, by above-mentioned substance
It is standby that common combination drying is obtained mixed powder after crushing；
B. mixed powder obtained in a will be operated to mix jointly with the clear water of 35-40 times of its gross mass, heating boiling is boiled after processing 1-1.2h
Filter to get filtrate standby；
C. by soy sauce, yellow rice wine, white wine, white sugar, honey, monosodium glutamate by weight 20：10：2：1：0.5：Marmite is put into after 0.5 mixing
In, it is 85-90 DEG C that heating keeps the temperature in marmite, be stirred continuously after treatment 6-8 min take out sauce liquid is standby；
D. the filtrate obtained by b and the sauce liquid obtained by operation c will be operated by weight 15：1 it is well mixed after mixed liquor is standby；
E. by step（3）Mutton base after treatment is with the mixed liquor obtained by operation d by weight 2：It is put into pot after 1 mixing, then
Clear water is allocated into by after the submergence of mutton base, is taken the dish out of the pot after treatment 35-40min is boiled in heating boiling, then after the vexed system treatment 5-10min that ceases fire, i.e.,
.
Step（2）Described in stir-fry salt coating usage amount be mutton base gross weight 6-8%.
The present invention has the advantages that：
The present invention has carried out improvement treatment for existing sauce mutton preparation method, unique stir-fry salt energy prepared when treatment is pickled
The taste of mutton is effectively improved, is that it has established the sense of taste basis for being easy to receive, what is then carried out with boiling water and cold water is multiple short
Time circulation boiling treatment, can be effectively improved the institutional framework of mutton meat, enhance its toughness and elasticity, and beneficial to enhancing behind
The tasty effect of sauced, sauced treatment when, the root of large-flowered skullcap, moutan bark, leek, wild jujube are with the addition of on the basis of traditional spice
Benevolence, Radix Angelicae Sinensis, moutan bark and Jamaica traditional Chinese medicine ingredients, effectively strengthen and improve the edibility of mutton, and can with spice and
The increased synergy of flavor formation sense of taste of mutton meat itself, makes sauce mutton have functions that warm stomach invigorating the spleen, and then improve
Its edible local flavor.
Specific embodiment
Embodiment 1
A kind of preparation method of sauce mutton, comprises the following steps：
（1）Prepare mutton base：
Mutton cleaned to be made mutton base standby；
（2）Pickle treatment：
To step（1）Mutton base after treatment is carried out pickling treatment, and the good stir-fry salt of advance frying specifically is coated uniformly on into sheep
The surface of meat base, is then placed in being pickled in stainless cylinder of steel treatment 9-11h, after the completion of take out standby, described stir-fry salt be by salt,
Chinese prickly ash, capsicum, ginger, leek seed are by weight 100：6：5：10：It is put into marmite after frying 18min after 6 mixing, then is ground
The broken mistake 60 that is milled mesh obtains final product stir-fry salt；
（3）Boiling is processed：
By step（2）Mutton base after treatment is taken out, and treatment 4min is boiled in boiling in being directly placed into boiling water boiled in advance, is added in water
The Chinese chive juice of water weight 0.5%, immerses and 18s is processed in cold water again after taking-up, and this is a circulate operation, amounts to circulate operation
Take out standby after processing 6 times；
（4）Sauced treatment：
A. following material is first weighed by weight：13 parts of anises, 8.6 parts of Chinese cassia trees, 6.6 parts of anises, 1.2 parts of cloves, 3.8 parts of flowers
Green pepper, 9 portions of cassia barks, 6 portions of nutmegs, 2.6 portions of fennel seeds, 3.2 portions of roots of large-flowered skullcap, 2.5 portions of moutan barks, 4.5 portions of leeks, 5.2 portions of wild jujubes
Benevolence, 3.2 parts of Radix Angelicae Sinensis, 3.6 parts of moutan barks, 4.5 parts of Jamaica, 3.6 parts of carrot seeds, the common combination drying of above-mentioned substance is crushed
Mixed powder is obtained afterwards standby；
B. mixed powder obtained in a will be operated to mix jointly with the clear water of 35-40 times of its gross mass, heating boiling is boiled after processing 1-1.2h
Filter to get filtrate standby；
C. by soy sauce, yellow rice wine, white wine, white sugar, honey, monosodium glutamate by weight 20：10：2：1：0.5：Marmite is put into after 0.5 mixing
In, heating keep marmite in temperature be 88 DEG C, be stirred continuously treatment 7 min after take out sauce liquid is standby；
D. the filtrate obtained by b and the sauce liquid obtained by operation c will be operated by weight 15：1 it is well mixed after mixed liquor is standby；
E. by step（3）Mutton base after treatment is with the mixed liquor obtained by operation d by weight 2：It is put into pot after 1 mixing, then
Clear water is allocated into by after the submergence of mutton base, is taken the dish out of the pot after treatment 38min is boiled in heating boiling, then after the vexed system treatment 8min that ceases fire, obtained final product.
Step（2）Described in the coating usage amount of stir-fry salt be the 7.5% of mutton base gross weight.
Embodiment 2
A kind of preparation method of sauce mutton, comprises the following steps：
（1）Prepare mutton base：
Mutton cleaned to be made mutton base standby；
（2）Pickle treatment：
To step（1）Mutton base after treatment is carried out pickling treatment, and the good stir-fry salt of advance frying specifically is coated uniformly on into sheep
The surface of meat base, is then placed in being pickled in stainless cylinder of steel treatment 10h, after the completion of take out standby, described stir-fry salt is by salt, flower
Green pepper, capsicum, ginger, leek seed are by weight 100：6：5：10：It is put into marmite after frying 20min after 6 mixing, then is ground
Crush 60 mesh and obtain final product stir-fry salt；
（3）Boiling is processed：
By step（2）Mutton base after treatment is taken out, and treatment 4.2min is boiled in boiling in being directly placed into boiling water boiled in advance, is added in water
Enter the Chinese chive juice of water weight 0.5%, immersed again after taking-up and 18s is processed in cold water, this is a circulate operation, amount to circulation behaviour
Take out standby after dealing with 5 times；
（4）Sauced treatment：
A. following material is first weighed by weight：14 parts of anises, 8.6 parts of Chinese cassia trees, 6.5 parts of anises, 1.3 parts of cloves, 4 parts of flowers
Green pepper, 9 parts of cassia barks, 5.5 parts of nutmegs, 2.6 parts of fennel seeds, 3.2 parts of roots of large-flowered skullcap, 2.5 parts of moutan barks, 4.5 parts of leeks, 5.2 parts of acid
Jujube kernel, 3.4 parts of Radix Angelicae Sinensis, 3 parts of moutan barks, 4 parts of Jamaica, 3 parts of carrot seeds, make after the common combination drying of above-mentioned substance is crushed
Obtain mixed powder standby；
B. mixed powder obtained in a will be operated to mix jointly with the clear water of 38 times of its gross mass, mistake after treatment 1-1.2h is boiled in heating boiling
Filter filtrate is standby；
C. by soy sauce, yellow rice wine, white wine, white sugar, honey, monosodium glutamate by weight 20：10：2：1：0.5：Marmite is put into after 0.5 mixing
In, it is 88 DEG C that heating keeps the temperature in marmite, be stirred continuously after treatment 6-8 min take out sauce liquid is standby；
D. the filtrate obtained by b and the sauce liquid obtained by operation c will be operated by weight 15：1 it is well mixed after mixed liquor is standby；
E. by step（3）Mutton base after treatment is with the mixed liquor obtained by operation d by weight 2：It is put into pot after 1 mixing, then
Clear water is allocated into by after the submergence of mutton base, is taken the dish out of the pot after treatment 35-40min is boiled in heating boiling, then after the vexed system treatment 5-10min that ceases fire, i.e.,
.
Step（2）Described in the coating usage amount of stir-fry salt be the 7.5% of mutton base gross weight.
Claims (2)
1. a kind of preparation method of sauce mutton, it is characterised in that comprise the following steps：
（1）Prepare mutton base：
Mutton cleaned to be made mutton base standby；
（2）Pickle treatment：
To step（1）Mutton base after treatment is carried out pickling treatment, and the good stir-fry salt of advance frying specifically is coated uniformly on into sheep
The surface of meat base, is then placed in being pickled in stainless cylinder of steel treatment 9-11h, after the completion of take out standby, described stir-fry salt be by salt,
Chinese prickly ash, capsicum, ginger, leek seed are by weight 100：6：5：10：It is put into marmite after frying 16-22min after 6 mixing, then will
It ground 60 mesh and obtained final product stir-fry salt；
（3）Boiling is processed：
By step（2）Mutton base after treatment is taken out, and treatment 3-5min is boiled in boiling in being directly placed into boiling water boiled in advance, is added in water
Enter the Chinese chive juice of water weight 0.5%, immersed again after taking-up and 15-20s is processed in cold water, this is a circulate operation, amounts to circulation
5-6 rear taking-up of operation treatment is standby；
（4）Sauced treatment：
A. following material is first weighed by weight：10-15 parts of anise, 8-9 parts of Chinese cassia tree, 6-7 parts of anistree, 1-2 parts of cloves, 3-5
Part Chinese prickly ash, 8-10 portions of cassia bark, 5-7 portions of nutmeg, 2-3 portions of fennel seeds, 2.5-3.5 portions of root of large-flowered skullcap, 2-3 portions of moutan bark, 3-5 portions of leek
Flower, 4-6 parts of spina date seed, 2.5-3.5 parts of Radix Angelicae Sinensis, 2-4 parts of moutan bark, 3-5 parts of Jamaica, 2-4 parts of carrot seed, by above-mentioned substance
It is standby that common combination drying is obtained mixed powder after crushing；
B. mixed powder obtained in a will be operated to mix jointly with the clear water of 35-40 times of its gross mass, heating boiling is boiled after processing 1-1.2h
Filter to get filtrate standby；
C. by soy sauce, yellow rice wine, white wine, white sugar, honey, monosodium glutamate by weight 20：10：2：1：0.5：Marmite is put into after 0.5 mixing
In, it is 85-90 DEG C that heating keeps the temperature in marmite, be stirred continuously after treatment 6-8 min take out sauce liquid is standby；
D. the filtrate obtained by b and the sauce liquid obtained by operation c will be operated by weight 15：1 it is well mixed after mixed liquor is standby；
E. by step（3）Mutton base after treatment is with the mixed liquor obtained by operation d by weight 2：It is put into pot after 1 mixing, then
Clear water is allocated into by after the submergence of mutton base, is taken the dish out of the pot after treatment 35-40min is boiled in heating boiling, then after the vexed system treatment 5-10min that ceases fire, i.e.,
.
2. a kind of preparation method of sauce mutton according to claim 1, it is characterised in that step（2）Described in stir-fry salt
Coating usage amount be mutton base gross weight 6-8%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266788.6A CN106901232A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of sauce mutton |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611266788.6A CN106901232A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of sauce mutton |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106901232A true CN106901232A (en) | 2017-06-30 |
Family
ID=59206677
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611266788.6A Pending CN106901232A (en) | 2016-12-31 | 2016-12-31 | A kind of preparation method of sauce mutton |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106901232A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595996A (en) * | 2009-06-11 | 2009-12-09 | 杭州广兴堂中医文化保健有限公司 | Composition of raw materials of stewed duck with bean sauce and preparation method thereof |
| CN102871145A (en) * | 2012-10-17 | 2013-01-16 | 南充市过江龙食品有限公司 | Manufacturing method for spiced beef |
| CN103040013A (en) * | 2012-12-26 | 2013-04-17 | 安徽兴程食品有限责任公司 | Modern Nanjing duck and processing method thereof |
| KR101432582B1 (en) * | 2013-05-30 | 2014-08-21 | 주식회사 에프엔지푸드 | Preparing method for duck meat containing artemisia capillaris and the duck meat using the same |
| CN104839749A (en) * | 2015-03-31 | 2015-08-19 | 田瑞祥 | Pig's head meat preparation method |
| CN106174047A (en) * | 2016-07-24 | 2016-12-07 | 普定县贞纬农业科技有限公司 | A kind of method for processing cured meat |
-
2016
- 2016-12-31 CN CN201611266788.6A patent/CN106901232A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101595996A (en) * | 2009-06-11 | 2009-12-09 | 杭州广兴堂中医文化保健有限公司 | Composition of raw materials of stewed duck with bean sauce and preparation method thereof |
| CN102871145A (en) * | 2012-10-17 | 2013-01-16 | 南充市过江龙食品有限公司 | Manufacturing method for spiced beef |
| CN103040013A (en) * | 2012-12-26 | 2013-04-17 | 安徽兴程食品有限责任公司 | Modern Nanjing duck and processing method thereof |
| KR101432582B1 (en) * | 2013-05-30 | 2014-08-21 | 주식회사 에프엔지푸드 | Preparing method for duck meat containing artemisia capillaris and the duck meat using the same |
| CN104839749A (en) * | 2015-03-31 | 2015-08-19 | 田瑞祥 | Pig's head meat preparation method |
| CN106174047A (en) * | 2016-07-24 | 2016-12-07 | 普定县贞纬农业科技有限公司 | A kind of method for processing cured meat |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102356886B (en) | Preparation method for sauced duck meat | |
| CN105077199A (en) | Making method for blackberry, shepherd's purse and acacia flower flour paste | |
| CN108576548A (en) | The preparation process of sauced duck neck | |
| CN106307125A (en) | Marinated pig ears and preparation method thereof | |
| CN106360644A (en) | Health-care beef paste capable of replenishing blood and preparation method of health-care beef paste | |
| CN106858385A (en) | A kind of preparation method of sauced spare rib | |
| CN104106758A (en) | Flavor corn crab roe bread and preparation method thereof | |
| CN104026322A (en) | Haw flake containing sweet potato and preparation method thereof | |
| CN103652780A (en) | Fresh-flavoured instant-boiled dish seasoning and preparation method thereof | |
| CN106307141A (en) | Marinated goose meat and making method thereof | |
| CN1923043A (en) | Gen-seng pig's feet product and method for manufacturing same | |
| CN106616444A (en) | Spiced beef manufacture method | |
| CN106858393A (en) | A kind of preparation method of stewed duck with bean sauce | |
| CN103932308B (en) | Soft-shelled turtle health preserving soup of a kind of beautifying face and moistering lotion and preparation method thereof | |
| CN106901232A (en) | A kind of preparation method of sauce mutton | |
| CN106107575A (en) | A kind of marinated bovine is miscellaneous and preparation method thereof | |
| CN106261824A (en) | A kind of stew in soy sauce Gaster Sus domestica and preparation method thereof | |
| CN106418251A (en) | Braised chicken and preparation method thereof | |
| CN106262597A (en) | A kind of Siniperca chuatsi Seasoning gravy and preparation method thereof | |
| CN106307123A (en) | Marinated pig skin and making method thereof | |
| CN106819910A (en) | A kind of preparation method of spicy sauced spare rib | |
| CN104273403A (en) | Steamed proso millet bun stuffed with red beans and lotus seeds and production method of steamed proso millet bun | |
| CN104026501B (en) | Fragrant haw flakes of a kind of tea and preparation method thereof | |
| CN107874128A (en) | A kind of canned beef and preparation method thereof | |
| CN106261820A (en) | A kind of stew in soy sauce sheep is miscellaneous and preparation 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 | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20170630 |