CN107660743A - A kind of processing method of convenient and instant shortcake dish - Google Patents
A kind of processing method of convenient and instant shortcake dish Download PDFInfo
- Publication number
- CN107660743A CN107660743A CN201711117271.5A CN201711117271A CN107660743A CN 107660743 A CN107660743 A CN 107660743A CN 201711117271 A CN201711117271 A CN 201711117271A CN 107660743 A CN107660743 A CN 107660743A
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- CN
- China
- Prior art keywords
- soy sauce
- tangle
- sea
- seasoning
- lotus rhizome
- 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
- 238000003672 processing method Methods 0.000 title claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 28
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 24
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 24
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 23
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- 235000015277 pork Nutrition 0.000 claims abstract description 20
- 239000004615 ingredient Substances 0.000 claims abstract description 17
- 235000013311 vegetables Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 206010000496 acne Diseases 0.000 claims abstract description 13
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 12
- 235000008397 ginger Nutrition 0.000 claims abstract description 12
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 11
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 9
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 9
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 9
- 244000273928 Zingiber officinale Species 0.000 claims abstract 4
- 238000009835 boiling Methods 0.000 claims description 7
- 235000013372 meat Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 235000015067 sauces Nutrition 0.000 claims 1
- 235000021110 pickles Nutrition 0.000 abstract description 15
- 235000011297 Brassica napobrassica Nutrition 0.000 abstract description 12
- 241000219192 Brassica napus subsp. rapifera Species 0.000 abstract description 12
- 235000000346 sugar Nutrition 0.000 abstract description 3
- 241000234314 Zingiber Species 0.000 description 8
- 239000000463 material Substances 0.000 description 4
- 238000007789 sealing Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000010411 cooking Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 244000144725 Amygdalus communis Species 0.000 description 1
- 235000011437 Amygdalus communis Nutrition 0.000 description 1
- 244000003416 Asparagus officinalis Species 0.000 description 1
- 235000005340 Asparagus officinalis Nutrition 0.000 description 1
- 241000219198 Brassica Species 0.000 description 1
- 235000003351 Brassica cretica Nutrition 0.000 description 1
- 244000178993 Brassica juncea Species 0.000 description 1
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 description 1
- 235000003343 Brassica rupestris Nutrition 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 241001261505 Undaria Species 0.000 description 1
- 235000016127 added sugars Nutrition 0.000 description 1
- 235000020224 almond Nutrition 0.000 description 1
- 239000000022 bacteriostatic agent Substances 0.000 description 1
- 235000021168 barbecue Nutrition 0.000 description 1
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000010460 mustard Nutrition 0.000 description 1
- GQPLMRYTRLFLPF-UHFFFAOYSA-N nitrous oxide Inorganic materials [O-][N+]#N GQPLMRYTRLFLPF-UHFFFAOYSA-N 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000009923 sugaring Methods 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/60—Edible seaweed
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/20—Products from fruits or vegetables; Preparation or treatment thereof by pickling, e.g. sauerkraut or pickles
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Marine Sciences & Fisheries (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seasonings (AREA)
Abstract
The present invention relates to a kind of processing method of convenient and instant shortcake dish.The major ingredient of instant crisp dish is lotus rhizome, sea-tangle, streaky pork, salted vegetables pimple, and seasoning is soy sauce, Chinese prickly ash, anise, cassia bark, ginger or also has sugar；The mass ratio of major ingredient and seasoning is 100:3~6；The lotus rhizome of pretreatment, sea-tangle, streaky pork and rutabaga pickles are put into pot in the lump, add water to heat, seasoning is added, then boils 20 30min in 120 140 DEG C, 30 60min are boiled with soft fire then at 90 100 DEG C；Cooked lotus rhizome, sea-tangle, streaky pork and rutabaga pickles are pulled out, dried in the air cool, is dispensed, is sealed and produce.Product produced by the present invention is soft tasty, instant bagged, conveniently, safely.
Description
Technical field
The present invention relates to a kind of processing method of convenient and instant shortcake dish.
Background technology
With the quickening of people's rhythm of life, ready-to-eat food and dish generally receive an acclaim.Instant bagged dish in supermarket
Meat and fish dishes mainly has an each place pickles and crisp fish, barbecue etc., local pickles for example hot pickled mustard tube, fiddlehead, sea-tangle, undaria pinnitafida, asparagus, dried mushroom,
Lotus root piece, almond etc..These be pickless make one go on a tour easy to carry, easy to use, light taste, fresh perfume (or spice).But current
Also lack all kinds of vegetables mixtures and vegetables and the kind of meat mixture in cooked dishes.People's various tastes and nutrition can not be met
Demand.
The content of the invention
In view of the deficienciess of the prior art, the present invention provides a kind of processing method of convenient and instant shortcake dish.Using meat and vegetables
The food materials of collocation, by easily cooking processing technology, finished product sealing is distributed into convenient and instant shortcake dish.
Term is explained：
Salted vegetables pimple, refer to the leaf mustard after the taste substance pickling with pickling spices such as salt；There is stronger saline taste, can preserve for a long time,
It can eat raw or cooking.It is commercially available.
Technical scheme is as follows：
A kind of processing method of convenient and instant shortcake dish, raw material divide major ingredient and the part of seasoning two, and wherein major ingredient is lotus rhizome, sea-tangle, five
Flower meat, salted vegetables pimple, seasoning are soy sauce, Chinese prickly ash, anise, cassia bark, ginger, and optionally seasoning is also sugared；Major ingredient and seasoning
Mass ratio is 100:3~6 ；
Procedure of processing is as follows：
（1）Major ingredient pre-processes：Lotus rhizome is cleaned and removes the peel the sheet for being cut into thickness 1-2cm, sea-tangle, which is cleaned, is cut into rhombus or square
Piece, streaky pork clean section or block；From centre, cutting is two halves to rutabaga pickles, then is cut into slices, subsequently into 50-90 DEG C of hot water
Middle immersion 20-40min.
（2）By step（1）Lotus rhizome, sea-tangle, streaky pork and rutabaga pickles after processing are put into pot in the lump, add water excessively not main
Material, heat 150-160 DEG C and keep boiling 1-2min；Seasoning soy sauce, Chinese prickly ash, anise, cassia bark and ginger are added, optionally
It is additionally added sugar；Then it is cooled to 120-140 DEG C and boils 20-30min, continues to be cooled to 90-100 DEG C being boiled with soft fire 30-60min,
During being boiled with soft fire, suitably add boiling water and avoid dry pot.
（3）After stopping heating, cooked lotus rhizome, sea-tangle, streaky pork and rutabaga pickles are pulled out, dried in the air cool, dispensed, sealing is
.
, according to the invention it is preferred to described major ingredient in, lotus rhizome：Sea-tangle：Streaky pork：The mass ratio of salted vegetables pimple is 2 ~ 4
：2 ：0.5~1:1.
, according to the invention it is preferred to the seasoning in, soy sauce：Chinese prickly ash：It is anistree：Cassia bark：The mass ratio of ginger is（10~
20）:1:(1~1.5):(0.15~0.5):(3~5).If sugaring, sugared dosage is identical with ginger dosage.
, according to the invention it is preferred to the soy sauce made soy sauce for Normal juice, or preferably dark soy sauce and light soy sauce 1:1
~ 2 mixing.
The present invention processing method, major ingredient can be put into pot stir mixing after boil, can also by salted vegetables pimple, lotus rhizome,
Streaky pork, sea-tangle put cooking layer by layer successively.
Lotus rhizome, sea-tangle, salted vegetables pimple are soft tasty in finished product produced by the present invention, and streaky pork is crisp rotten fragrant and sweet oiliness, as
Instant crisp dish packs, and can supply supermarket, and the instant crisp dish is easy to carry as instant food, instant bagged.The present invention's
Instant crisp dish is packed, and refrigerator preservation is must be placed in after opening bag.Open bag once eat finish preferably.
Dispensing of the present invention is succinct, especially to rutabaga pickles hot-water soak in processing method, to remove a small amount of nitrous therein
Hydrochlorate, because salt content is higher in rutabaga pickles, invention is consolidated without adding salt again.The present invention the preferred dark soy sauce of seasoning soy sauce with
The combination of light soy sauce, the paste flavor of existing dark soy sauce is strong and has the delicious of light soy sauce.The present invention is not added with bacteriostatic agent, preservative, is a kind of peace
Trust pollution-free food entirely.
Embodiment
The present invention is further illustrated with reference to embodiment, but does not limit the present invention.Soy sauce in embodiment is Hai Tian
Board dark soy sauce and light soy sauce 1:1 mixing.
Embodiment 1：
First, crisp dish dispensing：
Major ingredient be lotus rhizome, sea-tangle, streaky pork, salted vegetables pimple, mass ratio 2：2 ：0.5 ：1.
Seasoning is soy sauce, Chinese prickly ash, anise, cassia bark, ginger, mass ratio 15:1:1.5:0.5:4.
The mass ratio of major ingredient and seasoning is 100:4.
2nd, procedure of processing is as follows：
（1）Lotus rhizome is cleaned and removes the peel the sheet for being cut into thickness 1-2cm, sea-tangle, which is cleaned, is cut into losenges, and streaky pork is cleaned and cuts 1-
2cm sheet；From centre, cutting is two halves to rutabaga pickles, then is cut into slices, subsequently into soaking 30min in 90 DEG C of hot water.
（2）By step（1）Lotus rhizome, sea-tangle, streaky pork and rutabaga pickles after processing are put into pot in the lump, add water excessively not main
Material, heat 150-160 DEG C and keep boiling 1-2min；Seasoning soy sauce, Chinese prickly ash, anise, cassia bark and ginger are added, is then cooled
30min is boiled to 120-140 DEG C, continues to be cooled to 90-100 DEG C being boiled with soft fire 50min, during being boiled with soft fire, suitably adds boiling water
Avoid dry pot.
（3）After stopping heating, cooked lotus rhizome, sea-tangle, streaky pork and rutabaga pickles are pulled out, dried in the air cool, dispensed, sealing is
.
Embodiment 2.
First, crisp dish dispensing：
Major ingredient be lotus rhizome, sea-tangle, streaky pork, salted vegetables pimple, mass ratio 3：2 ：1 ：1.
Seasoning is soy sauce, Chinese prickly ash, anise, cassia bark, ginger, sugar, mass ratio 12:1:1:0.2:3:3.
The mass ratio of major ingredient and seasoning is 100:4.
2nd, procedure of processing is as follows：
（1）Lotus rhizome is cleaned and removes the peel the sheet for being cut into thickness 2cm, sea-tangle, which is cleaned, is cut into square plate, and streaky pork cleans stripping and slicing；Lump
From centre, cutting is two halves to carbuncle salted vegetables, then is cut into slices, subsequently into soaking 35min in 80 DEG C of hot water.
（2）By step（1）Lotus rhizome, sea-tangle, streaky pork and rutabaga pickles after processing are put into pot in the lump, add water excessively not main
Material, heat 150-160 DEG C and keep boiling 1-2min；Seasoning soy sauce, Chinese prickly ash, anise, cassia bark, ginger and sugar are added, is then dropped
Temperature boils 30min to 120-140 DEG C, continues to be cooled to 90-100 DEG C being boiled with soft fire 50min, during being boiled with soft fire, suitably adds out
Water avoids dry pot.
（3）After stopping heating, cooked lotus rhizome, sea-tangle, streaky pork and rutabaga pickles are pulled out, dried in the air cool, dispensed, sealing is
.
Claims (2)
1. a kind of processing method of instant crisp dish, raw material divides major ingredient and the part of seasoning two, and wherein major ingredient is lotus rhizome, sea-tangle, five flowers
Meat, salted vegetables pimple, seasoning are soy sauce, Chinese prickly ash, anise, cassia bark, ginger；The mass ratio of major ingredient and seasoning is 100: 3~6 ；
Procedure of processing is as follows：
（1）Major ingredient pre-processes：Lotus rhizome is cleaned and removes the peel the sheet for being cut into thickness 1-2cm, sea-tangle, which is cleaned, is cut into rhombus or square
Piece, streaky pork clean section or block；From centre, cutting is two halves to salted vegetables pimple, then is cut into slices, subsequently into 50-90 DEG C of hot water
Middle immersion 20-40min；
（2）By step（1）Lotus rhizome, sea-tangle, streaky pork and salted vegetables pimple after processing are put into pot in the lump, lotus rhizome：Sea-tangle：Five flowers
Meat：The mass ratio of salted vegetables pimple is 2 ~ 4:2:0.5~1:1, add water not have major ingredient, heat 150-160 DEG C and keep boiling 1-
2min ；Add seasoning soy sauce, Chinese prickly ash, anise, cassia bark and ginger, soy sauce：Chinese prickly ash：It is anistree：Cassia bark：The mass ratio of ginger is（10
~20）:1: (1~1.5): (0.15~0.5): (3~5) ；Then it is cooled to 120-140 DEG C and boils 20-30min, continues to cool
30-60min is boiled with soft fire to 90-100 DEG C, during being boiled with soft fire, boiling water is suitably added and avoids dry pot；The soy sauce is dark soy sauce
Soy sauce and light soy sauce 1:1 ~ 2 mixing；
（3）After stopping heating, cooked lotus rhizome, sea-tangle, streaky pork and salted vegetables pimple are pulled out, dried in the air cool, dispensed, seal and produce.
2. the processing method of the instant crisp dish according to claim 1, it is characterised in that the soy sauce is Normal juice equipment for making sauce
Oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711117271.5A CN107660743A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of convenient and instant shortcake dish |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711117271.5A CN107660743A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of convenient and instant shortcake dish |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107660743A true CN107660743A (en) | 2018-02-06 |
Family
ID=61145166
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711117271.5A Pending CN107660743A (en) | 2017-11-14 | 2017-11-14 | A kind of processing method of convenient and instant shortcake dish |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107660743A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960654A (en) * | 2012-12-11 | 2013-03-13 | 任华英 | Processing method of convenient and ready-to-eat crisp food |
| CN105231317A (en) * | 2015-10-30 | 2016-01-13 | 刘毅 | Glutinous-rice lotus-root pork ball |
| CN106071897A (en) * | 2016-07-06 | 2016-11-09 | 周依宁 | A kind of manufacture method of Flos Osmanthi Fragrantis braised pork |
| CN106136093A (en) * | 2016-07-06 | 2016-11-23 | 周依宁 | A kind of manufacture method of acid Radix Crotalariae szemoensis braised pork |
-
2017
- 2017-11-14 CN CN201711117271.5A patent/CN107660743A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102960654A (en) * | 2012-12-11 | 2013-03-13 | 任华英 | Processing method of convenient and ready-to-eat crisp food |
| CN105231317A (en) * | 2015-10-30 | 2016-01-13 | 刘毅 | Glutinous-rice lotus-root pork ball |
| CN106071897A (en) * | 2016-07-06 | 2016-11-09 | 周依宁 | A kind of manufacture method of Flos Osmanthi Fragrantis braised pork |
| CN106136093A (en) * | 2016-07-06 | 2016-11-23 | 周依宁 | A kind of manufacture method of acid Radix Crotalariae szemoensis braised pork |
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| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180206 |
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