CN106974247A - It is a kind of to have public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof concurrently - Google Patents
It is a kind of to have public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof concurrently Download PDFInfo
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- CN106974247A CN106974247A CN201611216109.4A CN201611216109A CN106974247A CN 106974247 A CN106974247 A CN 106974247A CN 201611216109 A CN201611216109 A CN 201611216109A CN 106974247 A CN106974247 A CN 106974247A
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- 239000000796 flavoring agent Substances 0.000 title claims abstract description 55
- 235000019634 flavors Nutrition 0.000 title claims abstract description 55
- 235000013409 condiments Nutrition 0.000 title claims abstract description 41
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 title 1
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 52
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 35
- 239000001390 capsicum minimum Substances 0.000 claims abstract description 27
- 239000000843 powder Substances 0.000 claims abstract description 21
- 235000021110 pickles Nutrition 0.000 claims abstract description 19
- 239000011780 sodium chloride Substances 0.000 claims abstract description 18
- 230000014860 sensory perception of taste Effects 0.000 claims abstract description 16
- 235000019640 taste Nutrition 0.000 claims abstract description 16
- 230000035917 taste Effects 0.000 claims abstract description 16
- 235000013305 food Nutrition 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 12
- 240000007842 Glycine max Species 0.000 claims abstract description 12
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 12
- 240000005158 Phaseolus vulgaris Species 0.000 claims abstract description 12
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 12
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000004611 garlic Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 239000011049 pearl Substances 0.000 claims abstract description 11
- CZMRCDWAGMRECN-UGDNZRGBSA-N D-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 abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- FAPWRFPIFSIZLT-UHFFFAOYSA-M sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 9
- 235000013311 vegetables Nutrition 0.000 claims abstract description 9
- 241000032846 Zanthoxylum bungeanum Species 0.000 claims abstract description 7
- 240000007329 Zingiber officinale Species 0.000 claims abstract description 6
- 235000013339 cereals Nutrition 0.000 claims description 14
- 240000006394 Sorghum bicolor Species 0.000 claims description 12
- 229920002472 Starch Polymers 0.000 claims description 12
- 240000008549 Vitex agnus castus Species 0.000 claims description 12
- 235000001667 Vitex agnus castus Nutrition 0.000 claims description 12
- 238000000855 fermentation Methods 0.000 claims description 12
- 230000004151 fermentation Effects 0.000 claims description 12
- 235000019713 millet Nutrition 0.000 claims description 12
- 235000019698 starch Nutrition 0.000 claims description 12
- 239000008107 starch Substances 0.000 claims description 12
- 240000000772 Brassica cretica Species 0.000 claims description 9
- 235000003351 Brassica cretica Nutrition 0.000 claims description 9
- 235000003343 Brassica rupestris Nutrition 0.000 claims description 9
- 235000010460 mustard Nutrition 0.000 claims description 9
- 239000006002 Pepper Substances 0.000 claims description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims description 8
- 235000017804 Piper guineense Nutrition 0.000 claims description 8
- 240000000129 Piper nigrum Species 0.000 claims description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims description 8
- 239000002245 particle Substances 0.000 claims description 6
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 6
- 239000008158 vegetable oil Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- 150000001875 compounds Chemical class 0.000 claims description 4
- 241000949456 Zanthoxylum Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 229910001220 stainless steel Inorganic materials 0.000 claims description 3
- 239000010935 stainless steel Substances 0.000 claims description 3
- 241000196324 Embryophyta Species 0.000 claims 1
- 125000000058 cyclopentadienyl group Chemical group C1(=CC=CC1)* 0.000 claims 1
- 238000007873 sieving Methods 0.000 claims 1
- 239000000835 fiber Substances 0.000 abstract description 6
- 239000008157 edible vegetable oil Substances 0.000 abstract description 5
- 239000002304 perfume Substances 0.000 abstract description 4
- 235000013599 spices Nutrition 0.000 abstract description 2
- 241000234314 Zingiber Species 0.000 description 6
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 2
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000010304 firing Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Abstract
Public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof is had concurrently the invention discloses a kind of, and wherein condiment mass component is：80 100 parts of edible vegetable oil, 30 40 parts of Pickles, Sichuan Style, 28 35 parts of bean paste, 20 25 parts of edible salt, 20 30 parts of capsicum, 10 15 parts of fermented soya bean, 57 parts of ginger grain, 57 parts of garlic pearls, 34 parts of luxuriant river in Shangdong Province pericarpium zanthoxyli bungeani, southern 34 parts of the Chinese prickly ash in Hanyuan, 46 parts of white granulated sugar, 23 parts of condiment powder of compounding, 35 parts of chickens' extract, 23 parts of monosodium glutamate, 0.5 1.5 parts of saline taste food flavor, the condiment that the present invention is produced has paste flavor and pickled chilli flavor concurrently, there are fiber crops in perfume (or spice), with peppery in fiber crops, taste is abundant, well arranged.The condiment is easy to use, and the fresh perfume of the public vegetable of the roast chicken cooked out is spicy, and flavour is mellow.
Description
Technical field
It is specifically a kind of to have the public condiment of the roast chicken of paste flavor and pickled chilli flavor and its making side concurrently the present invention relates to food and drink condiment
Method.
Background technology
As people's living standard is improved and rhythm of life quickening, compound seasoner is increasingly deeper joyous by ordinary consumer
Meet；Further, since division of labor refinement, food and drink cook also selects composite flavouring more and more in culinary art, to reduce cooking time,
Dish delivery speed is improved, simultaneously because compound seasoner industrialization, the mode of production of standardization, also increase food and drink vegetable local flavor
Stability.
Roast chicken is public, is that Chongqing of Sichuan one is cooked with classics, and because its dispensing is more, it is cumbersome to make, ordinary consumer is difficult to make and product
Taste the authentic Sichuan cuisine cuisines of this tradition.Restaurant, which will make roast chicken public affairs, will then select and purchase or even to make by oneself the numerous food materials of reserve, such as
Various pickles, because its fabrication cycle is long, quality and health are whard to control, directly affect the quality stability for firing vegetable.Therefore,
Industrialization and the public condiment of the roast chicken that goes out of standardized production, which can meet average family especially younger generation, stays at home and making and tastes
Taste stereovision is strong, nice unpainful classical roast chicken is public；Food and drink cook or food and beverage enterprise then from cumbersome sorting, get the raw materials ready and fry
Freed in material, vegetable local flavor and quality stability are greatly improved.
The content of the invention
Public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof is had concurrently it is an object of the invention to provide a kind of, with
The problem of solving to propose in above-mentioned background technology.
To achieve the above object, the present invention provides following technical scheme：
A kind of to have the public condiment of the roast chicken of paste flavor and pickled chilli flavor concurrently, wherein condiment mass component is：80-100 parts of edible vegetable oil,
30-40 parts of Pickles, Sichuan Style, 28-35 parts of bean paste, 20-25 parts of edible salt, 20-30 parts of capsicum, 10-15 parts of fermented soya bean, ginger grain
5-7 parts, 5-7 parts of garlic pearls, luxuriant pericarpium zanthoxyli bungeani 3-4 part of river in Shangdong Province, southern 3-4 parts of the Chinese prickly ash in Hanyuan, 4-6 parts of white granulated sugar, compound condiment powder 2-3
Part, 3-5 parts of chickens' extract, 2-3 parts of monosodium glutamate, 0.5-1.5 parts of saline taste food flavor.
It is used as further scheme of the invention：The fermentation period of bean paste is more than 6 months.
It is used as further scheme of the invention：The fermentation period of fermented soya bean is more than 6 months.
It is used as further scheme of the invention：Pickles, Sichuan Style is pickled tuber mustard, steeps red two twigs of the chaste tree capsicum, steeps millet starch, and
Pickled tuber mustard, red two twigs of the chaste tree capsicum of bubble, the preparation method of bubble millet starch are：Green vegetables, red two twigs of the chaste tree capsicum, millet starch are taken, is passed through respectively
After salted one time fermentation, reenter pond or enter pickle jar to carry out secondary fermentation brewed, that is, respectively obtain pickled tuber mustard, to steep red two twigs of the chaste tree peppery
Green pepper, bubble millet starch.
It is used as further scheme of the invention：Capsicum includes two kinds of forms, respectively zi ba pepper and oily spicy, glutinous rice cake
Capsicum is by the capsicum of 15-20 parts of mass component and boiling water（Capsicum is 1 with opening water weight ratio：3 to 1：4）In stainless steel digester
In simmer after 25-30 minutes, pull elimination moisture out, rubbing is produced；Oily spicy be by 10-15 parts of vegetable oil heat to 170 DEG C-
After 180 DEG C, in the chilli powder for being poured into 5-10 points, stir and obtain.
It is used as further scheme of the invention：Chilli powder is crushed by screen cloth mesh Ф 3.5mm and is made.
It is used as further scheme of the invention：Ginger grain, garlic pearls cut into Ф 5-8mm particles respectively by cutmixer.
It is used as further scheme of the invention：Pickles, Sichuan Style cuts into Ф 5-8mm particles respectively by cutmixer.
A kind of preparation method for having the public condiment of the roast chicken of paste flavor and pickled chilli flavor concurrently, it specifically includes following steps：
1st, 70-85 parts of vegetable oil are heated to 130 DEG C -140 DEG C, add zi ba pepper and stir-fry, frying temperature is 110-115 DEG C,
Time is 5-7 minutes；
2nd, add bean paste and fermented soya bean stir-fry, frying temperature is 105-110 DEG C, the time is 12-17 minutes；
3rd, add Pickles, Sichuan Style grain, ginger grain, garlic pearls to stir-fry, frying temperature is 108-113 DEG C, and the time is 10-15 minutes；
4th, add pericarpium zanthoxyli bungeani powder, southern zanthoxylum powder, compounding condiment powder, white granulated sugar to stir-fry, frying temperature is 100-105 DEG C, time
For 5-7 minutes；
5th, add chili oil, salt, chickens' extract, monosodium glutamate, the saline taste food flavor prepared to stir-fry, frying temperature is 100-105
DEG C, the time is 4-6 minutes.
Compared with prior art, the beneficial effects of the invention are as follows：The condiment that the present invention is produced has paste flavor and bubble green pepper wind concurrently
Taste, it is fragrant in have in fiber crops, fiber crops with peppery, taste is abundant, well arranged.The condiment is easy to use, the fresh perfume (or spice) of the public vegetable of the roast chicken cooked out
Spicy, flavour is mellow.
Embodiment
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is clearly and completely described,
Obviously, described embodiment is only a part of embodiment of the invention, rather than whole embodiments.Based in the present invention
Embodiment, the every other embodiment that those of ordinary skill in the art are obtained under the premise of creative work is not made, all
Belong to the scope of protection of the invention.
It is a kind of to have the public condiment of the roast chicken of paste flavor and pickled chilli flavor, wherein condiment mass component concurrently in the embodiment of the present invention 1
For：80 parts of edible vegetable oil, 30 parts of Pickles, Sichuan Style, 28 parts of bean paste, 20 parts of edible salt, 20 parts of capsicum, 10 parts of fermented soya bean, ginger
5 parts of grain, 5 parts of garlic pearls, 3 parts of luxuriant river in Shangdong Province pericarpium zanthoxyli bungeani, southern 3 parts of the Chinese prickly ash in Hanyuan, 4 parts of white granulated sugar, 2 parts of condiment powder of compounding, chickens' extract 3
Part, 2 parts of monosodium glutamate, 0.5 part of saline taste food flavor.
In the embodiment of the present invention 2, wherein condiment mass component is：90 parts of edible vegetable oil, 35 parts of Pickles, Sichuan Style, Pixian County beans
31.5 parts of valve, 22.5 parts of edible salt, 25 parts of capsicum, 12.5 parts of fermented soya bean, 6 parts of ginger grain, 6 parts of garlic pearls, luxuriant river in Shangdong Province pericarpium zanthoxyli bungeani 3.5
Part, southern 3.5 parts of the Chinese prickly ash in Hanyuan, 5 parts of white granulated sugar, 2.5 parts of condiment powder of compounding, 4 parts of chickens' extract, 2.5 parts of monosodium glutamate, saline taste food flavor
1 part.
In the embodiment of the present invention 3, wherein condiment mass component is：100 parts of edible vegetable oil, 40 parts of Pickles, Sichuan Style, Pixian County
35 parts of bean cotyledon, 25 parts of edible salt, 30 parts of capsicum, 15 parts of fermented soya bean, 7 parts of ginger grain, 7 parts of garlic pearls, 4 parts of luxuriant river in Shangdong Province pericarpium zanthoxyli bungeani, Hanyuan
Southern 4 parts of Chinese prickly ash, 6 parts of white granulated sugar, 3 parts of condiment powder of compounding, 5 parts of chickens' extract, 3 parts of monosodium glutamate, 1.5 parts of saline taste food flavor.
The fermentation period of bean paste in embodiment 1-3 is more than 6 months；The fermentation period of fermented soya bean is more than 6 months；
Pickles, Sichuan Style is pickled tuber mustard, steeps red two twigs of the chaste tree capsicum, steeps millet starch；Pickled tuber mustard, red two twigs of the chaste tree capsicum of bubble, bubble millet starch simultaneously
Preparation method is：Green vegetables, red two twigs of the chaste tree capsicum, millet starch are taken, respectively after salted one time fermentation, reenters pond or enter pickle jar
Row secondary fermentation is brewed, that is, respectively obtains pickled tuber mustard, steeps red two twigs of the chaste tree capsicum, bubble millet starch.
Capsicum in raw material is fabricated to two kinds of forms：Zi ba pepper and oily spicy, zi ba pepper is by mass component 15-
20 parts of capsicum and boiling water（Capsicum is 1 with opening water weight ratio：3 to 1：4）Simmered in stainless steel digester after 25-30 minutes,
Pull elimination moisture out, rubbing is produced.Oily spicy preparation method is：10-15 parts of vegetable oil are heated to after 170 DEG C -180 DEG C, are poured into
Into 5-10 points of chilli powders, stir, it is standby.
Pericarpium zanthoxyli bungeani originates from Sichuan Mao County and the band of Wenchuan one, and southern Chinese prickly ash produces the band of Hanyuan County, sichuan Province one.
Chilli powder is crushed by screen cloth mesh Ф 3.5mm and is made；Ginger grain, garlic pearls cut into Ф 5-8mm respectively by cutmixer
Particle；Pickles, Sichuan Style cuts into Ф 5-8mm particles respectively by cutmixer.
A kind of preparation method of the public condiment of the roast chicken for having paste flavor and pickled chilli flavor concurrently in embodiment 1-3, its specifically include with
Lower step：
1st, 70-85 parts of vegetable oil are heated to 130 DEG C -140 DEG C, add zi ba pepper and stir-fry, frying temperature is 110-115 DEG C,
Time is 5-7 minutes；
2nd, add bean paste and fermented soya bean stir-fry, frying temperature is 105-110 DEG C, the time is 12-17 minutes；
3rd, add Pickles, Sichuan Style grain, ginger grain, garlic pearls to stir-fry, frying temperature is 108-113 DEG C, and the time is 10-15 minutes；
4th, add pericarpium zanthoxyli bungeani powder, southern zanthoxylum powder, compounding condiment powder, white granulated sugar to stir-fry, frying temperature is 100-105 DEG C, time
For 5-7 minutes；
5th, add chili oil, salt, chickens' extract, monosodium glutamate, the saline taste food flavor prepared to stir-fry, frying temperature is 100-105
DEG C, the time is 4-6 minutes.
The condiment has paste flavor and pickled chilli flavor concurrently, it is fragrant in have in fiber crops, fiber crops with peppery, taste is abundant, well arranged.The condiment makes
Spicy with the fresh perfume of the public vegetable of roast chicken conveniently, cooked out, flavour is mellow.
It is obvious to a person skilled in the art that the invention is not restricted to the details of above-mentioned one exemplary embodiment, Er Qie
In the case of without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter
From the point of view of which point, embodiment all should be regarded as exemplary, and be nonrestrictive, the scope of the present invention is by appended power
Profit is required rather than described above is limited, it is intended that all in the implication and scope of the equivalency of claim by falling
Change is included in the present invention.
Moreover, it will be appreciated that although the present specification is described in terms of embodiments, not each embodiment is only wrapped
Containing an independent technical scheme, this narrating mode of specification is only that for clarity, those skilled in the art should
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It may be appreciated other embodiment.
Claims (9)
1. a kind of public condiment of the roast chicken for having paste flavor and pickled chilli flavor concurrently, it is characterised in that wherein condiment mass component is：It is edible to plant
80-100 parts of thing oil, 30-40 parts of Pickles, Sichuan Style, 28-35 parts of bean paste, 20-25 parts of edible salt, 20-30 parts of capsicum, fermented soya bean
10-15 parts, ginger grain 5-7 part, 5-7 part of garlic pearls, cyclopentadienyl pericarpium zanthoxyli bungeani 3-4 parts of river in Shangdong Province, Hanyuan south 3-4 parts of Chinese prickly ash, 4-6 parts of white granulated sugar,
Compound 2-3 parts of condiment powder, 3-5 parts of chickens' extract, 2-3 parts of monosodium glutamate, 0.5-1.5 parts of saline taste food flavor.
2. according to claim 1 have the public condiment of the roast chicken of paste flavor and pickled chilli flavor concurrently, it is characterised in that bean paste
Fermentation period is more than 6 months.
3. according to claim 1 have the public condiment of the roast chicken of paste flavor and pickled chilli flavor concurrently, it is characterised in that the fermentation of fermented soya bean
Cycle is more than 6 months.
4. the public condiment of the roast chicken for having paste flavor and pickled chilli flavor concurrently according to claim 1, it is characterised in that Pickles, Sichuan Style is
Pickled tuber mustard, steep red two twigs of the chaste tree capsicum, bubble millet starch, and pickled tuber mustard, red two twigs of the chaste tree capsicum of bubble, the preparation method of steeping millet starch are：
Green vegetables, red two twigs of the chaste tree capsicum, millet starch are taken, respectively after salted one time fermentation, pond is reentered or enters pickle jar progress secondary fermentation
It is brewed, that is, respectively obtain pickled tuber mustard, steep red two twigs of the chaste tree capsicum, bubble millet starch.
5. according to claim 1 have the public condiment of the roast chicken of paste flavor and pickled chilli flavor concurrently, it is characterised in that capsicum includes two
Kind of form, respectively zi ba pepper and oily spicy, zi ba pepper are by the capsicum of 15-20 parts of mass component and boiling water（Capsicum with
It is 1 to open water weight ratio：3 to 1：4）Simmered in stainless steel digester after 25-30 minutes, pull elimination moisture out, rubbing is produced；Oil
Spicy is to heat 10-15 parts of vegetable oil to after 170 DEG C -180 DEG C, in the chilli powder for being poured into 5-10 points, stirs and obtains.
6. according to claim 5 have the public condiment of the roast chicken of paste flavor and pickled chilli flavor concurrently, it is characterised in that chilli powder is by sieving
Net mesh Ф 3.5mm, which are crushed, to be made.
7. the public condiment of the roast chicken for having paste flavor and pickled chilli flavor concurrently according to claim 1, it is characterised in that ginger grain, big
Garlic tablet cuts into Ф 5-8mm particles respectively by cutmixer.
8. the public condiment of the roast chicken for having paste flavor and pickled chilli flavor concurrently according to claim 1, it is characterised in that Pickles, Sichuan Style by
Cutmixer cuts into Ф 5-8mm particles respectively.
9. the preparation method according to claim 1 for having the public condiment of the roast chicken of paste flavor and pickled chilli flavor concurrently, it is characterised in that
It specifically includes following steps：
（1）, 70-85 parts of vegetable oil are heated to 130 DEG C -140 DEG C, add zi ba pepper and stir-fry, frying temperature is 110-115
DEG C, the time is 5-7 minutes；
（2）, add bean paste and fermented soya bean and stir-fry, frying temperature is 105-110 DEG C, and the time is 12-17 minutes；
（3）, add Pickles, Sichuan Style grain, ginger grain, garlic pearls stir-fry, frying temperature be 108-113 DEG C, the time be 10-15 minutes；
（4）, add pericarpium zanthoxyli bungeani powder, southern zanthoxylum powder, compounding condiment powder, white granulated sugar and stir-fry, frying temperature is 100-105 DEG C, when
Between be 5-7 minutes；
（5）, add the chili oil son, salt, chickens' extract, monosodium glutamate, the saline taste food flavor that prepare and stir-fry, frying temperature is 100-
105 DEG C, the time is 4-6 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611216109.4A CN106974247A (en) | 2016-12-26 | 2016-12-26 | It is a kind of to have public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof concurrently |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201611216109.4A CN106974247A (en) | 2016-12-26 | 2016-12-26 | It is a kind of to have public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof concurrently |
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| Publication Number | Publication Date |
|---|---|
| CN106974247A true CN106974247A (en) | 2017-07-25 |
Family
ID=59340946
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201611216109.4A Pending CN106974247A (en) | 2016-12-26 | 2016-12-26 | It is a kind of to have public condiment of the roast chicken of paste flavor and pickled chilli flavor and preparation method thereof concurrently |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998081A (en) * | 2019-05-06 | 2019-07-12 | 四川荷斐斯生物技术有限公司 | Braised Pork, Sichuan Style sauce and its production technology |
| CN111165774A (en) * | 2020-03-02 | 2020-05-19 | 四川省邓仕食品有限公司 | Sichuan dish fried dish seasoning and production method thereof |
| CN113331381A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Sichuan-style braised prawn seasoning and preparation method thereof |
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
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| CN102273607A (en) * | 2011-09-05 | 2011-12-14 | 四川天味食品股份有限公司 | Spice for preparing stewed cock and preparation method of spice |
| CN102919791A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Hot spicy dip hotpot seasoning and preparation method thereof |
| CN105077131A (en) * | 2015-07-20 | 2015-11-25 | 四川天味食品集团股份有限公司 | Sichuan flavor braised seasoning and preparation method and application thereof |
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2016
- 2016-12-26 CN CN201611216109.4A patent/CN106974247A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102273607A (en) * | 2011-09-05 | 2011-12-14 | 四川天味食品股份有限公司 | Spice for preparing stewed cock and preparation method of spice |
| CN102919791A (en) * | 2012-11-05 | 2013-02-13 | 四川天味食品股份有限公司 | Hot spicy dip hotpot seasoning and preparation method thereof |
| CN105077131A (en) * | 2015-07-20 | 2015-11-25 | 四川天味食品集团股份有限公司 | Sichuan flavor braised seasoning and preparation method and application thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109998081A (en) * | 2019-05-06 | 2019-07-12 | 四川荷斐斯生物技术有限公司 | Braised Pork, Sichuan Style sauce and its production technology |
| CN111165774A (en) * | 2020-03-02 | 2020-05-19 | 四川省邓仕食品有限公司 | Sichuan dish fried dish seasoning and production method thereof |
| CN113331381A (en) * | 2021-06-07 | 2021-09-03 | 四川金宫川派味业有限公司 | Sichuan-style braised prawn seasoning and preparation method thereof |
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
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