CN107927691A - A kind of honeydew bakes fowl cure and its application method - Google Patents
A kind of honeydew bakes fowl cure and its application method Download PDFInfo
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- CN107927691A CN107927691A CN201711275127.4A CN201711275127A CN107927691A CN 107927691 A CN107927691 A CN 107927691A CN 201711275127 A CN201711275127 A CN 201711275127A CN 107927691 A CN107927691 A CN 107927691A
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- honeydew
- cure
- fowl
- bakes
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- 235000015001 Cucumis melo var inodorus Nutrition 0.000 title claims abstract description 44
- 240000002495 Cucumis melo var. inodorus Species 0.000 title claims abstract description 44
- 238000000034 method Methods 0.000 title claims abstract description 10
- 239000000843 powder Substances 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 241000234282 Allium Species 0.000 claims abstract description 7
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 7
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 239000008103 glucose Substances 0.000 claims abstract description 7
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims abstract description 7
- 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 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 239000000654 additive Substances 0.000 claims abstract description 6
- 230000000996 additive effect Effects 0.000 claims abstract description 6
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 239000003381 stabilizer Substances 0.000 claims abstract description 6
- 230000008719 thickening Effects 0.000 claims abstract description 6
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 5
- 230000003750 conditioning effect Effects 0.000 claims abstract description 5
- 229940029982 garlic powder Drugs 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 18
- 239000007788 liquid Substances 0.000 claims description 13
- 235000021110 pickles Nutrition 0.000 claims description 13
- 238000005554 pickling Methods 0.000 claims description 11
- 239000002994 raw material Substances 0.000 claims description 11
- 235000010469 Glycine max Nutrition 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- -1 diglycerine fatty acid ester Chemical class 0.000 claims description 8
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 244000068988 Glycine max Species 0.000 claims description 3
- 229920002907 Guar gum Polymers 0.000 claims description 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 3
- 239000000194 fatty acid Substances 0.000 claims description 3
- 229930195729 fatty acid Natural products 0.000 claims description 3
- 239000000665 guar gum Substances 0.000 claims description 3
- 229960002154 guar gum Drugs 0.000 claims description 3
- 235000010417 guar gum Nutrition 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000001509 sodium citrate Substances 0.000 claims description 3
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 229920001214 Polysorbate 60 Polymers 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 238000009938 salting Methods 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 235000013613 poultry product Nutrition 0.000 abstract description 2
- 241000287828 Gallus gallus Species 0.000 description 24
- 241000272525 Anas platyrhynchos Species 0.000 description 8
- 239000000203 mixture Substances 0.000 description 5
- 235000019640 taste Nutrition 0.000 description 5
- 235000012907 honey Nutrition 0.000 description 4
- 240000002234 Allium sativum Species 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 235000004611 garlic Nutrition 0.000 description 3
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 2
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 230000007812 deficiency Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000001630 malic acid Substances 0.000 description 2
- 235000011090 malic acid Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 241000271566 Aves Species 0.000 description 1
- 229920003171 Poly (ethylene oxide) Polymers 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 238000001784 detoxification Methods 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000011083 sodium citrates Nutrition 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 210000002700 urine Anatomy 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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 honeydew to bake fowl cure and its application method, and honeydew, which bakes fowl cure, includes major ingredient and additive, and the major ingredient includes the component of following mass fraction：300 ~ 700 parts of white granulated sugar, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 10 ~ 50 parts of garlic powder, 10 ~ 50 parts of onion powder, 20 ~ 100 parts of glucose, 10 ~ 50 parts of powdered soy, 10 ~ 30 parts of ginger powder, 1 ~ 3 part of ground cinnamon, 10 ~ 50 parts of vinegar powder, the additive includes the component of following mass fraction：3 ~ 15 parts of PH conditioning agents, 2 ~ 10 parts of emulsifying agent, 2 ~ 10 parts of thickening stabilizing agent.Not only flavor has characteristic to the present invention, but also can significantly shorten salting period, reduces the loss of moisture, greatly improves work efficiency, the honeydew so made bakes poultry product, and color is complete, allows people to enjoy endless aftertastes.
Description
Technical field
Patent of the present invention is related to a kind of cure formula, and in particular to a kind of honeydew bakes fowl cure and its application method.
Background technology
There are the roasting birds product of many honeydew tastes, such as honeydew roast chicken, honeydew roast duck currently on the market, but these products are all
To pickle when at least 12 is small in advance could be tasty, and honey is also painted in cooking process, very bothersome.Their deficiency
Part is that operator will devote a tremendous amount of time and raw material is handled, time-consuming and laborious.And with present rhythm of life
Quickening, the living standard of people is higher and higher, and requirement of the people to food quality is also improved constantly, should be delicious,
It is characteristic, it is nutritious again, can health care.
The content of the invention
In order to solve the deficiencies in the prior art, by years of researches and grope, the present invention provides a kind of honeydew to bake fowl
The unique formula and its application method of cure, can shorten salting period and provide special delicious food.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme that：
A kind of honeydew bakes fowl cure, including major ingredient and additive, and the major ingredient includes the component of following mass fraction：White granulated sugar
300 ~ 700 parts, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 10 ~ 50 parts of garlic powder, 10 ~ 50 parts of onion powder, glucose 20 ~ 100
Part, 10 ~ 50 parts of powdered soy, 10 ~ 30 parts of ginger powder, 1 ~ 3 part of ground cinnamon, 10 ~ 50 parts of vinegar powder；The additive includes following mass parts
Several components：3 ~ 15 parts of PH conditioning agents, 2 ~ 10 parts of emulsifying agent, 2 ~ 10 parts of thickening stabilizing agent.
Preferably, the PH conditioning agents are citric acid, the one or more in lactic acid, malic acid, sodium citrate.
Preferably, the emulsifying agent is list, diglycerine fatty acid ester, sucrose fatty ester, polyoxyethylene (20) sorb
One or more in alcohol acid anhydride monostearate, modified soy bean lipoid.
Preferably, the thickening stabilizing agent is xanthans, one kind in guar gum, carragheen, sodium carboxymethylcellulose
It is or several.
Above-mentioned honeydew bakes the application method of fowl cure, comprises the following steps：（a）Raw material is weighed in proportion, honeydew bakes fowl and salts down
Material and water；（b）Honeydew is baked into fowl cure it is uniformly mixed with water and pickling liquid is made；（c）Raw material is put into pickling liquid and is stirred
It is even, pickle 4 ~ 6 it is small when；（d）Pickled raw material is taken out, is baked.
Preferably, it is 100 that raw material, honeydew, which bake fowl cure and the mass ratio of water,:6~8:7.
Preferably, the step（b）In pickle temperature conditionss be 0 ~ 4 DEG C.
The beneficial effects of the invention are as follows：
Raw material used in the present invention is common raw material, meets food security.Powdered soy paste flavor is strong, color is all
Good, flavor effect is remarkable, and rehydration performance is good, rich in a variety of amino acid, carbohydrate, organic acid, is used in honeydew cure, can not only
Delicious mouthfeel is provided, also with certain nutritive value.Not only also slightly point was bitter for fragrant but also sweet tea for vinegar powder, and not only flavour itself is beautiful, and
And for cooking, can sterilize, detoxification, keep nutritional ingredient and accelerate meat maturation or crisp rotten；Urine smell, solution can be gone greasy again.
Used in honeydew cure, can not only lift flavor, deodorization solution is greasy, moreover it is possible to promoted the decomposition of fat, protein and starch, have
Help digest and assimilate, there is certain healthcare function.Emulsifying agent has the effect of emulsification, uses, can promote in honeydew cure
It is easier to penetrate into inside the human body into flavor, accelerates tasty speed.Thickening stabilizing agent can increase denseness, make in honeydew cure
With can increase the concentration of cure liquid, make cure be easier to adsorb on human body surface, improve marinated effect.
Not only flavor has characteristic to the present invention, but also can significantly shorten salting period, reduces the loss of moisture, greatly improves
Work efficiency, the honeydew so made bake poultry product, and color is complete, allows people to enjoy endless aftertastes.
Embodiment
With reference to embodiment, the invention will be further described：
Embodiment 1
Baked for making honeydew wing honeydew bake fowl cure composition be：500 parts of white granulated sugar, 150 parts of salt, 70 parts of monosodium glutamate, garlic
30 parts of powder, 30 parts of onion powder, 60 parts of glucose, 30 parts of powdered soy, 20 parts of ginger powder, 2 parts of ground cinnamon, 30 parts of vinegar powder, citric acid 9
Part, single, 10 parts of diglycerine fatty acid ester, 6 parts of xanthans.
Below by taking chicken wings as an example, pickle chicken wings the step of it is as follows：
Chicken wings is cleaned up, is drained away the water, by chicken wings：Honeydew bakes fowl cure：Water=100：7：7 part by weight weighs, honeydew
Roasting fowl cure and water mix well into pickling liquid.Chicken wings is put into pickling liquid, is stirred, is salted down under the conditions of 0~4 DEG C
System, pickles 4 hours, taste is fully infiltrated into inside chicken wings.The chicken wings pickled is taken out, can be directly baked.
Embodiment 2
Honeydew for making honeydew chicken leg bakes fowl cure composition：600 parts of white granulated sugar, 200 parts of salt, 40 parts of monosodium glutamate, garlic
50 parts of powder, 10 parts of onion powder, 100 parts of glucose, 10 parts of powdered soy, 30 parts of ginger powder, 1 part of ground cinnamon, 10 parts of vinegar powder, lactic acid powder 15
Part, 2 parts of sucrose fatty ester, 2 parts of guar gum.
Below by taking chicken leg as an example, pickle chicken leg the step of it is as follows：
Chicken leg is cleaned up, is drained away the water, by chicken leg：Honeydew bakes fowl cure：Water=100:6:7 part by weight weighs, honey
Juice bakes fowl cure and water mixes well into pickling liquid.Chicken leg is put into pickling liquid, is stirred, is salted down under the conditions of 0~4 DEG C
System, pickles 6 hours, taste is fully infiltrated into inside chicken leg.The chicken leg pickled is taken out, can be directly baked.
Embodiment 3
Baked for making honeydew wing honeydew bake fowl cure composition be：It is 700 parts of white granulated sugar, 100 parts of salt, 150 parts of monosodium glutamate, big
10 parts of garlic powder, 50 parts of onion powder, 20 parts of glucose, 50 parts of powdered soy, 10 parts of ginger powder, 3 parts of ground cinnamon, 50 parts of vinegar powder, malic acid 3
Part, 10 parts of modified soy bean lipoid, 10 parts of sodium carboxymethylcellulose.
Below by taking duck wing as an example, pickle duck wing the step of it is as follows：
Duck wing is cleaned up, is drained away the water, by duck wing：Honeydew bakes fowl cure：Water=100:8:7 part by weight weighs, honey
Juice bakes fowl cure and water mixes well into pickling liquid.Duck wing is put into pickling liquid, is stirred, is salted down under the conditions of 0~4 DEG C
System, pickles 4 hours, taste is fully infiltrated into inside duck wing.The duck wing pickled is taken out, can be directly baked.
Embodiment 4
Honeydew for making the full chicken of honeydew bakes fowl cure composition：300 parts of white granulated sugar, 100 parts of salt, 20 parts of monosodium glutamate, garlic
10 parts of powder, 50 parts of onion powder, 100 parts of glucose, 50 parts of powdered soy, 15 parts of ginger powder, 3 parts of ground cinnamon, 20 parts of vinegar powder, sodium citrate
4 parts, 2 parts of polyoxyethylene (20) sorbitan monostearate, 2 parts of sodium carboxymethylcellulose.
Below by taking the full chicken of honeydew as an example, pickle full chicken the step of it is as follows：
Full chicken is cleaned up, is drained away the water, by full chicken：Honeydew bakes fowl cure：Water=100:8:7 part by weight weighs, honey
Juice bakes fowl cure and water mixes well into pickling liquid.Full chicken is put into pickling liquid, is stirred, is salted down under the conditions of 0~4 DEG C
System, pickles 4 hours, taste is fully infiltrated into inside full chicken.The full chicken pickled is taken out, can be directly baked.
Technological means disclosed in the present invention program is not limited only to the technological means disclosed in the above embodiment, further includes
Formed technical solution is combined by above technical characteristic.It should be pointed out that for those skilled in the art
For, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also considered as
Protection scope of the present invention.
Claims (7)
1. a kind of honeydew bakes fowl cure, it is characterised in that including major ingredient and additive, the major ingredient includes following mass fraction
Component：300 ~ 700 parts of white granulated sugar, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 10 ~ 50 parts of garlic powder, 10 ~ 50 parts of onion powder,
20 ~ 100 parts of glucose, 10 ~ 50 parts of powdered soy, 10 ~ 30 parts of ginger powder, 1 ~ 3 part of ground cinnamon, 10 ~ 50 parts of vinegar powder；The additive bag
Include the component of following mass fraction：3 ~ 15 parts of PH conditioning agents, 2 ~ 10 parts of emulsifying agent, 2 ~ 10 parts of thickening stabilizing agent.
2. honeydew as claimed in claim 1 bakes fowl cure, it is characterised in that the PH conditioning agents are citric acid, lactic acid, apple
One or more in acid, sodium citrate.
3. honeydew as claimed in claim 1 bakes fowl cure, it is characterised in that the emulsifying agent be it is single, diglycerine fatty acid ester,
One or more in sucrose fatty ester, polyoxyethylene (20) sorbitan monostearate, modified soy bean lipoid.
4. honeydew as claimed in claim 1 bakes fowl cure, it is characterised in that the thickening stabilizing agent for xanthans, guar gum,
One or more in carragheen, sodium carboxymethylcellulose.
5. a kind of honeydew as described in claim 1-4 any one bakes the application method of fowl cure, it is characterised in that including with
Lower step：（a）Raw material is weighed in proportion, honeydew bakes fowl cure and water；（b）Honeydew is baked fowl cure and is uniformly mixed to be made with water and is salted down
Liquid processed；（c）Raw material is put into pickling liquid and stirred evenly, pickle 4 ~ 6 it is small when；（d）Pickled raw material is taken out, is baked
System.
6. honeydew as claimed in claim 5 bakes the application method of fowl cure, it is characterised in that raw material, honeydew bake fowl cure with
The mass ratio of water is 100:6~8:7.
7. honeydew as claimed in claim 5 bakes the application method of fowl cure, it is characterised in that the step（b）In pickle
Temperature conditionss are 0 ~ 4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711275127.4A CN107927691A (en) | 2017-12-06 | 2017-12-06 | A kind of honeydew bakes fowl cure and its application method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711275127.4A CN107927691A (en) | 2017-12-06 | 2017-12-06 | A kind of honeydew bakes fowl cure and its application method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107927691A true CN107927691A (en) | 2018-04-20 |
Family
ID=61945867
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711275127.4A Pending CN107927691A (en) | 2017-12-06 | 2017-12-06 | A kind of honeydew bakes fowl cure and its application method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107927691A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936528A (en) * | 2018-09-18 | 2018-12-07 | 苏州闻达食品配料有限公司 | A kind of halogen-fragrant crawfish flavor cure and its application method |
| CN109123593A (en) * | 2018-09-18 | 2019-01-04 | 苏州闻达食品配料有限公司 | A kind of honeydew powdered soy and its application method |
| CN110623240A (en) * | 2019-10-17 | 2019-12-31 | 苏州闻达食品配料有限公司 | Curry instant powder and application thereof |
| CN110638023A (en) * | 2019-10-17 | 2020-01-03 | 苏州闻达食品配料有限公司 | Flavor marinade and application thereof |
| CN111990625A (en) * | 2020-08-17 | 2020-11-27 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Marinated sea cucumber flavor pickling material and preparation method of marinated sea cucumber |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936528A (en) * | 2018-09-18 | 2018-12-07 | 苏州闻达食品配料有限公司 | A kind of halogen-fragrant crawfish flavor cure and its application method |
| CN109123593A (en) * | 2018-09-18 | 2019-01-04 | 苏州闻达食品配料有限公司 | A kind of honeydew powdered soy and its application method |
| CN110623240A (en) * | 2019-10-17 | 2019-12-31 | 苏州闻达食品配料有限公司 | Curry instant powder and application thereof |
| CN110638023A (en) * | 2019-10-17 | 2020-01-03 | 苏州闻达食品配料有限公司 | Flavor marinade and application thereof |
| CN111990625A (en) * | 2020-08-17 | 2020-11-27 | 大连鑫玉龙海洋生物种业科技股份有限公司 | Marinated sea cucumber flavor pickling material and preparation method of marinated sea cucumber |
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Application publication date: 20180420 |