CN107432429A - A kind of diced mutton and preparation method thereof - Google Patents
A kind of diced mutton and preparation method thereof Download PDFInfo
- Publication number
- CN107432429A CN107432429A CN201710716118.8A CN201710716118A CN107432429A CN 107432429 A CN107432429 A CN 107432429A CN 201710716118 A CN201710716118 A CN 201710716118A CN 107432429 A CN107432429 A CN 107432429A
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- mutton
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- sheep oil
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- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 62
- 241001494479 Pecora Species 0.000 claims abstract description 43
- 235000014347 soups Nutrition 0.000 claims abstract description 24
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 18
- 240000000467 Carum carvi Species 0.000 claims abstract description 17
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 17
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 17
- 239000002994 raw material Substances 0.000 claims abstract description 17
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 13
- 235000015067 sauces Nutrition 0.000 claims abstract description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 10
- 244000185386 Thladiantha grosvenorii Species 0.000 claims abstract description 10
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims abstract description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 9
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 9
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 9
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 244000291564 Allium cepa Species 0.000 claims abstract 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract 4
- 238000010438 heat treatment Methods 0.000 claims description 8
- 238000002844 melting Methods 0.000 claims description 4
- 230000008018 melting Effects 0.000 claims description 4
- 235000013372 meat Nutrition 0.000 claims description 3
- 244000061520 Angelica archangelica Species 0.000 claims 1
- 241000213006 Angelica dahurica Species 0.000 claims 1
- 230000007306 turnover Effects 0.000 claims 1
- 240000002045 Guettarda speciosa Species 0.000 abstract description 8
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000001256 tonic effect Effects 0.000 abstract description 3
- 241000234282 Allium Species 0.000 description 12
- 241000207961 Sesamum Species 0.000 description 9
- 235000013305 food Nutrition 0.000 description 6
- 230000007547 defect Effects 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000002087 whitening effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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 belongs to a kind of diced mutton and preparation method thereof；The diced mutton is prepared by major ingredient, the first auxiliary material and the second auxiliary material, and major ingredient is made up of the raw material of following parts by weight：1 part of raw sesame sauce, 5 parts of ripe mutton fourth, 1 part of salt, 30 parts of mutton clear soup and raw 60 parts of sheep oil；First auxiliary material is made up of the raw material of following parts by weight：2 parts of 2 parts of green onion, 2 parts of ginger, 1 part of caraway, 3 parts of onion and xerophagia caraway；Second auxiliary material is made up of the raw material of following parts by weight：2 parts of 4 parts of spiceleaf, 6 parts of anise, 6 parts of fennel fruit, 7 parts of Chinese prickly ash, 7 parts of cloves, 8 parts of tsaoko, 5 parts of dried orange peel, 9 parts of the root of Dahurain angelica, 8 parts of rhizoma zingiberis, 4 parts of cassia bark and Momordica grosvenori；With process it is simple, can preserve for a long time, nutritive value is high, in good taste, taste is aromatic, is adapted to that various crowds are edible, tonic effect is good and the advantages of beneficial to popularization.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of diced mutton and preparation method thereof.
Background technology
Sheep is one of most familiar of domestic animal of people, mutton nature and flavor heat, there is the effect of warm middle qi-restoratives, Appetizing spleen-tonifying, mutton food
Product are very popular, its meat exquisiteness, delicious flavour, nutritious；But its have it is not easy to store the defects of, in order to gram
Take drawbacks described above people and diced mutton is made in long-term practice and in groping by mutton, in order to preserve for a long time；People are enjoying
It is found while diced mutton delicious food, and still there is lower column defects：1st, diced mutton can not keep the long-term aromatic of taste,
It is general to have a meal to substantially just only surplus saline taste during half；2nd, diced mutton condiment is more and aniseed is highly seasoned, and the people easily to get angry should not eat
With；3rd, can not be given full play of the effect of mutton；4th, in diced mutton manufacturing process in the prevalence of it is filthy the problems such as, no
The appetite of a person sponging on an aristocrat is only influenceed, is also unfavorable for the popularization of diced mutton.
The content of the invention
The defects of it is an object of the invention to overcome in the prior art, and provide that a kind of process is simple, can protect for a long time
Deposit, nutritive value is high, in good taste, taste is aromatic, is adapted to various crowds to eat, a kind of good and beneficial to popularization the mutton of tonic effect
Minced or diced meat to be added to noodles or other food before serving and preparation method thereof.
The object of the present invention is achieved like this：The diced mutton is prepared by major ingredient, the first auxiliary material and the second auxiliary material,
Major ingredient is made up of the raw material of following parts by weight：1 part of raw sesame sauce, 5 parts of ripe mutton fourth, 1 part of salt, 30 parts of mutton clear soup and raw sheep
60 parts of oil；
First auxiliary material is made up of the raw material of following parts by weight：2 parts of green onion, 2 parts of ginger, 1 part of caraway, 3 parts of onion and xerophagia are fragrant
2 parts of dish；
Second auxiliary material is made up of the raw material of following parts by weight：4 parts of spiceleaf, 6 parts of anise, 6 parts of fennel fruit, 7 parts of Chinese prickly ash, cloves
2 parts of 7 parts, 8 parts of tsaoko, 5 parts of dried orange peel, 9 parts of the root of Dahurain angelica, 8 parts of rhizoma zingiberis, 4 parts of cassia bark and Momordica grosvenori.
A kind of preparation method of diced mutton, comprises the following steps：
Step 1：Raw sheep oil is placed in pot and boiled, sheep oil to be generated continues to heat after melting；
Step 2：The second auxiliary material is put into the sheep oil heated into step 1, fries after 4 minutes that to pull second out auxiliary with sheep oil
Material, stays the sheep oil of fried complete second auxiliary material standby；The second described auxiliary material is spiceleaf, anise, fennel fruit, Chinese prickly ash, cloves, tsaoko, old
Skin, the root of Dahurain angelica, rhizoma zingiberis, cassia bark and Momordica grosvenori；
Step 3：Make the sheep oil for having fried the second auxiliary material in step 2 continue to heat, and first is put into the sheep oil of heating
Auxiliary material, pull the first auxiliary material out after fried 2 minutes, stay the sheep oil of fried complete first auxiliary material standby；First auxiliary material is green onion, ginger, caraway, onion
With xerophagia caraway；
Step 4：Make the sheep oil continuous heating that the first auxiliary material has been fried in step 3, and be put into ripe mutton fourth and salt is turned over
Fry, first portion of mutton clear soup and raw sesame sauce are added after stir-frying, and mixed thoroughly after raw sesame sauce is melted；Second part is added after mixing thoroughly
Mutton clear soup, and endured 10 minutes using warm fire, you can；The stir-frying time is 2 minutes；First portion of mutton clear soup and second
The weight ratio of portion mutton clear soup is：1∶2.
The present invention has that process is simple, can preserve for a long time, nutritive value is high, in good taste, taste is aromatic, it is various to be adapted to
Crowd is edible, tonic effect is good and the advantages of beneficial to popularization.
Embodiment
The present invention is a kind of diced mutton and preparation method thereof, and the diced mutton is by major ingredient, the first auxiliary material and the second auxiliary material
It is prepared, major ingredient is made up of the raw material of following parts by weight：1 part of raw sesame sauce, 5 parts of ripe mutton fourth, 1 part of salt, mutton clear soup
30 parts and raw 60 parts of sheep oil；First auxiliary material is made up of the raw material of following parts by weight：2 parts of green onion, 2 parts of ginger, 1 part of caraway, 3 parts of onion
With 2 parts of xerophagia caraway；Second auxiliary material is made up of the raw material of following parts by weight：4 parts of spiceleaf, 6 parts of anise, 6 parts of fennel fruit, Chinese prickly ash 7
2 parts of part, 7 parts of cloves, 8 parts of tsaoko, 5 parts of dried orange peel, 9 parts of the root of Dahurain angelica, 8 parts of rhizoma zingiberis, 4 parts of cassia bark and Momordica grosvenori.
A kind of preparation method of diced mutton, comprises the following steps：
Step 1：Raw sheep oil is placed in pot and boiled, sheep oil to be generated continues to heat after melting；
Step 2：The second auxiliary material is put into the sheep oil heated into step 1, fries after 4 minutes that to pull second out auxiliary with sheep oil
Material, stays the sheep oil of fried complete second auxiliary material standby；The second described auxiliary material is spiceleaf, anise, fennel fruit, Chinese prickly ash, cloves, tsaoko, old
Skin, the root of Dahurain angelica, rhizoma zingiberis, cassia bark and Momordica grosvenori；
Step 3：Make the sheep oil for having fried the second auxiliary material in step 2 continue to heat, and first is put into the sheep oil of heating
Auxiliary material, pull the first auxiliary material out after fried 2 minutes, stay the sheep oil of fried complete first auxiliary material standby；First auxiliary material is green onion, ginger, caraway, onion
With xerophagia caraway；
Step 4：Make the sheep oil continuous heating that the first auxiliary material has been fried in step 3, and be put into ripe mutton fourth and salt is turned over
Fry, first portion of mutton clear soup and raw sesame sauce are added after stir-frying, and mixed thoroughly after raw sesame sauce is melted；Second part is added after mixing thoroughly
Mutton clear soup, and endured 10 minutes using warm fire, you can；The stir-frying time is 2 minutes；First portion of mutton clear soup and second
The weight ratio of portion mutton clear soup is：1∶2.
Below in conjunction with embodiments of the invention, the technical scheme in embodiments of the invention is carried out clearly and completely
Description, it is clear that described embodiment is only the part of the embodiment of the present invention, rather than whole embodiments.Based on this
Embodiment in invention, one of ordinary skilled in the art are obtained all on the premise of creative work is not made
Other embodiments, belong to the scope of protection of the invention.
Embodiment
The diced mutton is prepared by major ingredient, the first auxiliary material and the second auxiliary material, major ingredient by following parts by weight raw material
Composition：1 part of raw sesame sauce, 5 parts of ripe mutton fourth, 1 part of salt, 30 parts of mutton clear soup and raw 60 parts of sheep oil；First auxiliary material is by following heavy
Measure the raw material composition of number：2 parts of 2 parts of green onion, 2 parts of ginger, 1 part of caraway, 3 parts of onion and xerophagia caraway；Second auxiliary material is by following weight
The raw material composition of number：4 parts of spiceleaf, 6 parts of anise, 6 parts of fennel fruit, 7 parts of Chinese prickly ash, 7 parts of cloves, 8 parts of tsaoko, 5 parts of dried orange peel, the root of Dahurain angelica 9
2 parts of part, 8 parts of rhizoma zingiberis, 4 parts of cassia bark and Momordica grosvenori.
A kind of preparation method of diced mutton, comprises the following steps：
Step 1：Raw sheep oil is placed in pot and boiled, sheep oil to be generated continues to heat after melting；
Step 2：The second auxiliary material is put into the sheep oil heated into step 1, fries after 4 minutes that to pull second out auxiliary with sheep oil
Material, stays the sheep oil of fried complete second auxiliary material standby；The second described auxiliary material is spiceleaf, anise, fennel fruit, Chinese prickly ash, cloves, tsaoko, old
Skin, the root of Dahurain angelica, rhizoma zingiberis, cassia bark and Momordica grosvenori；
Step 3：Make the sheep oil for having fried the second auxiliary material in step 2 continue to heat, and first is put into the sheep oil of heating
Auxiliary material, pull the first auxiliary material out after fried 2 minutes, stay the sheep oil of fried complete first auxiliary material standby；First auxiliary material is green onion, ginger, caraway, onion
With xerophagia caraway；
Step 4：Make the sheep oil continuous heating that the first auxiliary material has been fried in step 3, and be put into ripe mutton fourth and salt is turned over
Fry, first portion of mutton clear soup and raw sesame sauce are added after stir-frying, and mixed thoroughly after raw sesame sauce is melted；Second part is added after mixing thoroughly
Mutton clear soup, and endured 10 minutes using warm fire, you can；The stir-frying time is 2 minutes；First portion of mutton clear soup and second
The weight ratio of portion mutton clear soup is：1∶2.
The present invention can be matched with wheaten food, steamed bun or rice, and preparation method of the invention can make mutton and soup stock more
Taste is added, to ensure the lips and teeth lasting during whole have a meal, by adding Momordica grosvenori, can ensure that eater is not easy
Fire, by using the combination of the raw material such as mutton clear soup and tsaoko, dried orange peel, the root of Dahurain angelica, rhizoma zingiberis, cassia bark, make mutton and soup stock not only most
The effect of warm middle qi-restoratives and Appetizing spleen-tonifying is played in big degree, additionally it is possible to reach and nourish establishing-Yang and skin whitening effect；In the present invention
Described raw material selection is fine, preparation method clean hygiene, is easy to mass produce, and meets people to food materials health aspect
It is required that and it is easy to large-scale promotion.
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 those skilled in the art should for clarity
Using specification as an entirety, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art
It is appreciated that other embodiment.
Claims (2)
- A kind of 1. diced mutton, it is characterised in that：The diced mutton is prepared by major ingredient, the first auxiliary material and the second auxiliary material, main Material is made up of the raw material of following parts by weight：1 part of raw sesame sauce, 5 parts of ripe mutton fourth, 1 part of salt, 30 parts of mutton clear soup and raw sheep oil 60 parts；First auxiliary material is made up of the raw material of following parts by weight：2 parts of green onion, 2 parts of ginger, 1 part of caraway, 3 parts of onion and xerophagia caraway 2 Part；Second auxiliary material is made up of the raw material of following parts by weight：4 parts of spiceleaf, 6 parts of anise, 6 parts of fennel fruit, 7 parts of Chinese prickly ash, 7 parts of cloves, 2 parts of 8 parts of tsaoko, 5 parts of dried orange peel, 9 parts of the root of Dahurain angelica, 8 parts of rhizoma zingiberis, 4 parts of cassia bark and Momordica grosvenori.
- A kind of 2. preparation method of diced mutton according to claim 1, it is characterised in that：The preparation method includes as follows Step：Step 1：Raw sheep oil is placed in pot and boiled, sheep oil to be generated continues to heat after melting；Step 2：The second auxiliary material is put into the sheep oil heated into step 1, is fried with sheep oil after 4 minutes and pulls the second auxiliary material out, stayed The sheep oil for having fried the second auxiliary material is standby；The second described auxiliary material is spiceleaf, anise, fennel fruit, Chinese prickly ash, cloves, tsaoko, dried orange peel, white The root of Dahurian angelica, rhizoma zingiberis, cassia bark and Momordica grosvenori；Step 3：Make the sheep oil for having fried the second auxiliary material in step 2 continue to heat, and the first auxiliary material be put into the sheep oil of heating, The first auxiliary material is pulled out after fried 2 minutes, stays the sheep oil of fried complete first auxiliary material standby；First auxiliary material is green onion, ginger, caraway, onion and done Eat caraway；Step 4：Make the sheep oil continuous heating that the first auxiliary material has been fried in step 3, and be put into ripe mutton fourth and salt is stir-fried, turn over First portion of mutton clear soup and raw sesame sauce are added after stir-fry, and is mixed thoroughly after raw sesame sauce is melted；Second portion of mutton is added after mixing thoroughly Clear soup, and endured 10 minutes using warm fire, you can；The stir-frying time is 2 minutes；First portion of mutton clear soup and second portion of sheep The weight ratio of meat clear soup is：1∶2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710716118.8A CN107432429A (en) | 2017-08-10 | 2017-08-10 | A kind of diced mutton and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710716118.8A CN107432429A (en) | 2017-08-10 | 2017-08-10 | A kind of diced mutton and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107432429A true CN107432429A (en) | 2017-12-05 |
Family
ID=60459999
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710716118.8A Pending CN107432429A (en) | 2017-08-10 | 2017-08-10 | A kind of diced mutton and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107432429A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999590A (en) * | 2010-10-14 | 2011-04-06 | 蔡光育 | Soup stock stretched noodles and preparation method thereof |
| CN102429230A (en) * | 2011-12-13 | 2012-05-02 | 闫涛 | Making method of mutton board noodle |
| CN103126011A (en) * | 2013-03-22 | 2013-06-05 | 甄昀东 | Health-care nutrient noodle soup bases and preparation method thereof |
| CN103271330A (en) * | 2013-06-06 | 2013-09-04 | 张铁峰 | Preparation method for spicy sauce |
| CN104522760A (en) * | 2014-12-30 | 2015-04-22 | 郭平 | Soup of Taihe plate noodles and making method thereof |
| CN104719760A (en) * | 2015-03-28 | 2015-06-24 | 黄峰 | Mutton panel noodle preparation method |
| CN106387818A (en) * | 2016-01-22 | 2017-02-15 | 中卫清华园生物科技有限公司 | Preparation method of noodle mixing paste from sesame paste |
-
2017
- 2017-08-10 CN CN201710716118.8A patent/CN107432429A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101999590A (en) * | 2010-10-14 | 2011-04-06 | 蔡光育 | Soup stock stretched noodles and preparation method thereof |
| CN102429230A (en) * | 2011-12-13 | 2012-05-02 | 闫涛 | Making method of mutton board noodle |
| CN103126011A (en) * | 2013-03-22 | 2013-06-05 | 甄昀东 | Health-care nutrient noodle soup bases and preparation method thereof |
| CN103271330A (en) * | 2013-06-06 | 2013-09-04 | 张铁峰 | Preparation method for spicy sauce |
| CN104522760A (en) * | 2014-12-30 | 2015-04-22 | 郭平 | Soup of Taihe plate noodles and making method thereof |
| CN104719760A (en) * | 2015-03-28 | 2015-06-24 | 黄峰 | Mutton panel noodle preparation method |
| CN106387818A (en) * | 2016-01-22 | 2017-02-15 | 中卫清华园生物科技有限公司 | Preparation method of noodle mixing paste from sesame paste |
Non-Patent Citations (1)
| Title |
|---|
| 郭永龙: "《塞上江南宁夏》", 30 April 2015, 北京：中国旅游出版社 * |
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