CN107950978A - It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment - Google Patents
It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment Download PDFInfo
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- CN107950978A CN107950978A CN201711317206.7A CN201711317206A CN107950978A CN 107950978 A CN107950978 A CN 107950978A CN 201711317206 A CN201711317206 A CN 201711317206A CN 107950978 A CN107950978 A CN 107950978A
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- 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The present invention provide it is a kind of facilitate the Fish with Chinese Sauerkraut condiment, including sauerkraut bag, salted fish material bag and concentrated soup base bag, the preparation method of the concentrated soup base are as follows：1st, pickled radish is first taken to fry 2 4min with butter in right amount；2nd, chop is taken to shave off meat, cut small, add water and endure and add suitable light-coloured vinegar, coix seed, red bean, spices after 1.5 2h and continue to endure 1 1.5 h, then pull coix seed, red bean, spices out and obtain soup stock, the pickled radish fried is added in soup stock to continue to boil 0.2 0.4h, obtains concentrated soup base；3rd, condensed soup is filling, seals, sterilization, up to concentrated soup base bag.The Fish with Chinese Sauerkraut condiment breaks the composition of traditional the Fish with Chinese Sauerkraut flavor pack, add using special process, the concentrated soup base bag of special component, and combine the sauerkraut bag of the present invention, salted fish bag causes the fragrant and sweet delicious food of the Fish with Chinese Sauerkraut that the Fish with Chinese Sauerkraut condiment of the present invention is not only prepared, acid it is refreshing it is tasty, full of nutrition, there is good healthcare function, it is easy to make.
Description
Technical field
It is more particularly to a kind of to facilitate the Fish with Chinese Sauerkraut condiment the present invention relates to condiment and its preparing technical field.
Background technology
The Fish with Chinese Sauerkraut, which is popular in, to be gone out the nineties, is one of representative of Sichuan cuisine.Exist with the upgrading and Sichuan cuisine of people's diet consumption
The prevalence in the whole nation, the Fish with Chinese Sauerkraut condiment have also come into the dining table of ordinary common people.Realize and allow the food enthusiasts of Sichuan cuisine, also can be
The genuine the Fish with Chinese Sauerkraut of family's culinary art.The condiment of the Fish with Chinese Sauerkraut, way are different, its taste also differs widely, when oneself makes, that is, uses
The special flavor pack for making the Fish with Chinese Sauerkraut, taste is also very general, and current the Fish with Chinese Sauerkraut flavor pack nutrient content is extremely low, nutrition
It is single, it is basic that only there is seasoning.
One Application No. CN201010560212.7, a kind of entitled the Fish with Chinese Sauerkraut condiment and utilization condiment making sauerkraut
The method of fish discloses the Fish with Chinese Sauerkraut condiment, it in parts by weight, including 90 ~ 110 parts of pickled tuber mustard, salted fish material, boils in water for a while, then dress with soy, vinegar, etc. pot material and soup processed
Material, the salted fish material include powder bag, which is made of starch, salt compounded of iodine, monosodium glutamate, pepper powder, zanthoxylum powder, white granulated sugar；It is described to boil in water for a while, then dress with soy, vinegar, etc.
Pot material is mixed by 18 ~ 22 parts of dry green onion silk, 18 ~ 22 parts of Rhizoma Zingiberis sliver and dry 18 ~ 22 parts of garlic granule；The soup stock processed includes thick broad-bean sauce
20 ~ 25 parts, 20 ~ 25 parts of chilli, 20 ~ 25 parts of black fungus, 10 ~ 20 parts of pepper powder, 3 ~ 8 parts of salt compounded of iodine, 3 ~ 5 parts of citric acid, wine with dregs
Poor 28 ~ 32 parts, 8 ~ 10 parts of vinegar.This makes the Fish with Chinese Sauerkraut production method using the Fish with Chinese Sauerkraut condiment of invention and bothers, and increases making acid
The time of dish fish, condiment nutrient content is low and nutrition is single.
The content of the invention
With the development of society, also increasingly focus on nutrition, the health care of food while people focus on the nutrition of food again
Etc. function, the Fish with Chinese Sauerkraut condiment of the prior art only focuses on taste substantially, far from meeting the needs of people.Although people can
With make the Fish with Chinese Sauerkraut when voluntarily add other materials that some are full of nutrition, have healthcare function, but but for life
Just seem for the working clan that rhythm is getting faster particularly troublesome, and voluntarily added material, nutrition arrangement is improper, nutrition intake
It is uneven.Therefore it is badly in need of a kind of to make that the Fish with Chinese Sauerkraut is delicious, diversified, easy to make the Fish with Chinese Sauerkraut condiment full of nutrition.
Facilitate the Fish with Chinese Sauerkraut condiment it is an object of the invention to provide a kind of, which breaks traditional the Fish with Chinese Sauerkraut condiment
The composition of bag, adds the concentrated soup base bag using special process, special component, and combines the sauerkraut bag of the present invention, salted fish bag
So that the fragrant and sweet delicious food of the Fish with Chinese Sauerkraut that not only prepares of the Fish with Chinese Sauerkraut condiment of the present invention, acid it is refreshing it is tasty and full of nutrition, have it is fine
Healthcare function, and the Fish with Chinese Sauerkraut and its conveniently is prepared using the Fish with Chinese Sauerkraut condiment, flavor pack does not have sequencing, even if will not boil
People can also cook delicious food the Fish with Chinese Sauerkraut.Nutrition, health care, making side cannot be met at the same time by overcoming prior art the Fish with Chinese Sauerkraut condiment
Just the problem of the demand of three aspects.The Fish with Chinese Sauerkraut condiment has good market prospects.
In order to solve the above technical problems, the present invention is achieved through the following technical solutions.
It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentrated soup base bag, the condensed soup
Material bag is prepared by following methods：
（1）Take pickled radish appropriate and it is fried into 2-4min with butter, it is spare；
（2）Chop is shaved off into meat, is chopped to suitable size, then adds 8-10 times of water, after enduring 1.5-2h, it is heavy to add chop
The light-coloured vinegar of 0.5-1%, the coix seed of 2-5%, the red bean of 1-3%, the spices of 3-5% continue after enduring 1-1.5 h, pull out coix seed,
Red bean, spices obtain soup stock, then add 5-10% steps（1）The middle pickled radish fried continues to boil 0.2-0.4h, that is, is concentrated
Soup stock, it is spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrated soup base bag.
The sauerkraut bag includes the following compositions of following weight parts：125-185 parts of pickled tuber mustard, 10-20 parts of pimiento of bubble, bubble
10-20 parts of ginger, 5-10 parts of pickled upturned chili, 5-10 parts of garlic, 3-5 parts of Chinese prickly ash, 10-20 parts of rapeseed oil；
The dispensing of the salted fish material bag includes：20~40 parts of starch, 30~40 parts of edible salt, 3~8 parts of pepper powder, Papain
0.5~1.0 part of enzyme.
The weight ratio of the sauerkraut bag, salted fish material bag and concentrated soup base bag is 10：1:10.
The spices includes the following compositions of following weight parts：5-10 parts octagonal, 2-5 parts of tsaoko, cassia bark 0.05-0.08
Part, 5-10 parts of ginger, 0.03-0.05 parts of dried orange peel, 0.01-0.03 parts of kaempferia galamga, spiceleaf 0.05-0.08, Jasmine 0.03-0.05
Part.
The pickled radish is prepared by following methods：Radish is cleaned up, is thinly sliced, the salt of 0.5%-1% is added, stirs
Mix uniformly, after pickling 0.4-1h, radish piece is picked up, is transferred in clean pickle jar, seal, up to pickled radish after 3-5 days.
Beneficial effect
The Fish with Chinese Sauerkraut flavor pack of the present invention adds concentrated soup base bag on the basis of traditional the Fish with Chinese Sauerkraut flavor pack so that uses
Not only acid is refreshing delicious, full of nutrition diversified and has good health care work(for the Fish with Chinese Sauerkraut prepared by the Fish with Chinese Sauerkraut flavor pack of the present invention
Can, overcome prior art the Fish with Chinese Sauerkraut condiment nutriment is few, be inconvenient to make the Fish with Chinese Sauerkraut, without healthcare function the problem of.
The present invention concentrated soup base bag by certain material in particular order and step prepare so that what is be prepared is dense
Contracting soup stock aromatic flavour, bag are full of nutrition, particularly add red bean, coix seed plays good healthcare function, red bean, the heart of a lotus seed
The mineral matter such as the starch-containing, fat oil of rice, protein, vitamin (A, B, C), plant saponin and aluminium, copper, has good favourable water
Detumescence, removing toxic substances apocenosis, clearing heat and removing internal wetness；Strengthen renal function, and have reducing fever and causing diuresis effect；With it is good relax bowel, blood pressure lowering,
Reducing blood lipid, reconcile blood glucose, detoxicating and fighting cancer, the effect for preventing calculus, body building and weight reducing, overcomes traditional the Fish with Chinese Sauerkraut condiment nutritional ingredient to contain
Measure the problem of low, without healthcare function；It is high boiling hot without now boiling when the present invention makes the Fish with Chinese Sauerkraut, greatly shorten and make sauerkraut
The time of fish, preparation process are more convenient simple, it is not necessary to can also cook delicious flavour according to the addition of specific sequencing
The Fish with Chinese Sauerkraut, and concentrated soup base bag make it that the soup of the Fish with Chinese Sauerkraut is white, moderate concentration, fish is kept fresh and tender mouthfeel.
Dried orange peel and Jasmine are added in the spices of spices of the present invention, not only can effectively dispel fishlike smell, is had light old
Skin fragrance and jasmine aroma, also with good healthcare function.
Embodiment
With reference to specific embodiment, the present invention will be described in detail.
Embodiment 1
It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentrated soup base bag, the concentrated soup base bag
Prepared by following methods：
（1）Take pickled radish appropriate and it is fried 2 with butter, it is spare；
（2）Chop is shaved off into meat, is chopped to suitable size, then adds 8 times of water, after enduring 1.5h, it is heavy to add chop
0.5% light-coloured vinegar, 2% coix seed, 1% red bean, 5% spices continue after enduring 1 h, pull coix seed, red bean, spices out and obtain soup
Material, then adds 10% step（1）The middle pickled radish fried continues to boil 0.4h, that is, obtains concentrated soup base, spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrated soup base bag.
Embodiment 2
It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentrated soup base bag, the concentrated soup base bag
Prepared by following methods：
（1）Take pickled radish appropriate and it is fried into 4min with butter, it is spare；
（2）Chop shaved off into meat, is chopped to suitable size, then add 10 times of water, after enduring 2h, add chop it is heavy 1%
Light-coloured vinegar, 5% coix seed, 3% red bean, 3% spices continue after enduring 1.5 h, pull coix seed, red bean, spices out and obtain soup stock,
Then 5% step is added（1）The middle pickled radish fried continues to boil 0.2-0.4h, that is, obtains concentrated soup base, spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrated soup base bag.
Embodiment 3
It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentrated soup base bag, the concentrated soup base bag
Prepared by following methods：
（1）Take pickled radish appropriate and it is fried into 3min with butter, it is spare；
（2）Chop is shaved off into meat, is chopped to suitable size, then adds 9 times of water, after enduring 2h, add chop it is heavy 0.5%
Light-coloured vinegar, 5% coix seed, 3% red bean, 3% spices continue after enduring 1.5 h, pull coix seed, red bean, spices out and obtain soup
Material, then adds 8% step（1）The middle pickled radish fried continues to boil 0.3h, that is, obtains concentrated soup base, spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrated soup base bag.
In the present embodiment, the sauerkraut bag includes the following compositions of following weight parts：125 parts of pickled tuber mustard, bubble pimiento
10 parts, bubble 10 parts of ginger, 5 parts of pickled upturned chili, 10 parts of garlic, 5 parts of Chinese prickly ash, 20 parts of rapeseed oil；
The dispensing of the salted fish material bag includes：20 parts of starch, 30 parts of edible salt, 3 parts of pepper powder, 1.0 parts of papain.
The weight ratio of the sauerkraut bag, salted fish material bag and concentrated soup base bag is 10：1:10.
The spices includes the following compositions of following weight parts：Octagonal 5 parts, 2 parts of tsaoko, 0.05 part of cassia bark, 5 parts of ginger,
0.05 part of dried orange peel, 0.03 part of kaempferia galamga, spiceleaf 0.08,0.05 part of Jasmine.
Embodiment 4
It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentrated soup base bag, the concentrated soup base bag
Prepared by following methods：
（1）Take pickled radish appropriate and it is fried into 4min with butter, it is spare；
（2）Chop is shaved off into meat, is chopped to suitable size, then adds 10 times of water, after enduring 1.5h, add chop it is heavy 1%
Light-coloured vinegar, 4% coix seed, 2% red bean, 4% spices continue after enduring 1.3 h, pull coix seed, red bean, spices out and obtain soup
Material, then adds 5% step（1）The middle pickled radish fried continues to boil 0.4h, that is, obtains concentrated soup base, spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrated soup base bag.
The sauerkraut bag includes the following compositions of following weight parts：185 parts of pickled tuber mustard, 20 parts of pimiento of bubble, bubble ginger 20
Part, 10 parts of pickled upturned chili, 5 parts of garlic, 3 parts of Chinese prickly ash, 10 parts of rapeseed oil；
The dispensing of the salted fish material bag includes：40 parts of starch, 40 parts of edible salt, 3 parts of pepper powder, 0.5 part of papain.
The weight ratio of the sauerkraut bag, salted fish material bag and concentrated soup base bag is 10：1:10.
The spices includes the following compositions of following weight parts：10 parts octagonal, 5 parts of tsaoko, 0.08 part of cassia bark, ginger 10
Part, 0.03 part of dried orange peel, 0.01 part of kaempferia galamga, spiceleaf 0.05,0.03 part of Jasmine.
The pickled radish is prepared by following methods：Radish is cleaned up, is thinly sliced, adds 0.5% salt, is stirred
Uniformly, after pickling 0.4h, radish piece is picked up, is transferred in clean pickle jar, sealed, up to pickled radish after 3 days.
Embodiment 5
It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment：The condiment includes sauerkraut bag, salted fish material bag and concentrated soup base bag, the concentrated soup base bag
Prepared by following methods：
（1）Take pickled radish appropriate and it is fried into 3min with butter, it is spare；
（2）Chop shaved off into meat, is chopped to suitable size, then add 10 times of water, after enduring 2h, add chop it is heavy 1%
Light-coloured vinegar, 5% coix seed, 3% red bean, 4% spices continue after enduring 1.5 h, pull coix seed, red bean, spices out and obtain soup stock,
Then 10% step is added（1）The middle pickled radish fried continues to boil 0.2h, that is, obtains concentrated soup base, spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrated soup base bag.
The sauerkraut bag includes the following compositions of following weight parts：150 parts of pickled tuber mustard, 15 parts of pimiento of bubble, bubble ginger 15
Part, 8 parts of pickled upturned chili, 5 parts of garlic, 4 parts of Chinese prickly ash, 15 parts of rapeseed oil；
The dispensing of the salted fish material bag includes：30 parts of starch, 35 parts of edible salt, 5 parts of pepper powder, 0.8 part of papain.
The weight ratio of the sauerkraut bag, salted fish material bag and concentrated soup base bag is 10：1:10.
The spices includes the following compositions of following weight parts：Octagonal 8 parts, 4 parts of tsaoko, 0.054 part of cassia bark, 7 parts of ginger,
0.05 part of dried orange peel, 0.03 part of kaempferia galamga, spiceleaf 0.05,0.05 part of Jasmine.
The pickled radish is prepared by following methods：Radish is cleaned up, is thinly sliced, adds 1% salt, stirring is equal
It is even, after pickling 1h, radish piece is picked up, is transferred in clean pickle jar, sealed, up to pickled radish after 5 days.
Claims (6)
1. a kind of facilitate the Fish with Chinese Sauerkraut condiment：It is characterized in that：The condiment includes sauerkraut bag, salted fish material bag and concentrated soup base bag,
The concentrated soup base bag is prepared by following methods：
（1）Take pickled radish appropriate and it is fried into 2-4min with butter, it is spare；
（2）Chop is shaved off into meat, is chopped to suitable size, then adds 8-10 times of water, after enduring 1.5-2h, adds chop weight
The light-coloured vinegar of 0.5-1%, the coix seed of 2-5%, the red bean of 1-3%, the spices of 3-5% continue after enduring 1-1.5 h, pull out coix seed,
Red bean, spices obtain soup stock, then add 5-10% steps（1）The middle pickled radish fried continues to boil 0.2-0.4h, that is, is concentrated
Soup stock, it is spare；
（3）By step（2）The condensed soup prepared according to product requirement amount it is filling, sealing, sterilization, up to concentrated soup base bag.
A kind of facilitate the Fish with Chinese Sauerkraut condiment 2. according to claim 1：It is characterized in that：The sauerkraut bag includes following weight
The following compositions of part：125-185 parts of pickled tuber mustard, bubble 10-20 part of pimiento, bubble 10-20 parts of ginger, 5-10 parts of pickled upturned chili, greatly
5-10 parts of garlic, 3-5 parts of Chinese prickly ash, 10-20 parts of rapeseed oil.
A kind of facilitate the Fish with Chinese Sauerkraut condiment 3. according to claim 1：It is characterized in that：The dispensing bag of the salted fish material bag
Include：20~40 parts of starch, 30~40 parts of edible salt, 3~8 parts of pepper powder, 0.5~1.0 part of papain.
A kind of facilitate the Fish with Chinese Sauerkraut condiment 4. according to claim 1：It is characterized in that：The sauerkraut bag, salted fish material bag and
The weight ratio of concentrated soup base bag is 10：1:10.
A kind of facilitate the Fish with Chinese Sauerkraut condiment 5. according to claim 3, it is characterised in that：The spices includes following weight parts
Following compositions：5-10 parts octagonal, 2-5 parts of tsaoko, 0.05-0.08 parts of cassia bark, 5-10 parts of ginger, 0.03-0.05 parts of dried orange peel, mountain
How 0.01-0.03 parts, spiceleaf 0.05-0.08,0.03-0.05 parts of Jasmine.
A kind of facilitate the Fish with Chinese Sauerkraut condiment 6. according to claim 3, it is characterised in that：The pickled radish passes through following sides
It is prepared by method：Radish is cleaned up, is thinly sliced, the salt of 0.5%-1% is added, stirs evenly, after pickling 0.4-1h, radish piece is dragged for
Rise, be transferred in clean pickle jar, seal, up to pickled radish after 3-5 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711317206.7A CN107950978A (en) | 2017-12-12 | 2017-12-12 | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711317206.7A CN107950978A (en) | 2017-12-12 | 2017-12-12 | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107950978A true CN107950978A (en) | 2018-04-24 |
Family
ID=61958579
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711317206.7A Withdrawn CN107950978A (en) | 2017-12-12 | 2017-12-12 | It is a kind of to facilitate the Fish with Chinese Sauerkraut condiment |
Country Status (1)
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112493440A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Green pepper and Chinese sauerkraut fish seasoning and preparation method thereof |
| CN112493441A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Pickled pepper and pickled fish seasoning and preparation method thereof |
| CN114073305A (en) * | 2020-08-13 | 2022-02-22 | 何林林 | Seasoning and preparation method and application thereof |
-
2017
- 2017-12-12 CN CN201711317206.7A patent/CN107950978A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114073305A (en) * | 2020-08-13 | 2022-02-22 | 何林林 | Seasoning and preparation method and application thereof |
| CN112493440A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Green pepper and Chinese sauerkraut fish seasoning and preparation method thereof |
| CN112493441A (en) * | 2020-11-30 | 2021-03-16 | 四川清香园调味品股份有限公司 | Pickled pepper and pickled fish seasoning and preparation method thereof |
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Application publication date: 20180424 |