CN107960618A - One kind industrializes spicy cray and preparation method thereof - Google Patents
One kind industrializes spicy cray and preparation method thereof Download PDFInfo
- Publication number
- CN107960618A CN107960618A CN201711260677.9A CN201711260677A CN107960618A CN 107960618 A CN107960618 A CN 107960618A CN 201711260677 A CN201711260677 A CN 201711260677A CN 107960618 A CN107960618 A CN 107960618A
- Authority
- CN
- China
- Prior art keywords
- cray
- parts
- spicy
- production method
- industrializing
- 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
- 238000002360 preparation method Methods 0.000 title description 11
- 235000013599 spices Nutrition 0.000 claims abstract description 55
- 235000014347 soups Nutrition 0.000 claims abstract description 42
- 238000009835 boiling Methods 0.000 claims abstract description 25
- 238000004519 manufacturing process Methods 0.000 claims abstract description 24
- 238000000034 method Methods 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 64
- 235000015067 sauces Nutrition 0.000 claims description 47
- 235000019198 oils Nutrition 0.000 claims description 33
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 24
- 239000003205 fragrance Substances 0.000 claims description 19
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 17
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 17
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 17
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 17
- 235000013409 condiments Nutrition 0.000 claims description 17
- 238000001802 infusion Methods 0.000 claims description 16
- 238000003756 stirring Methods 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 240000004160 Capsicum annuum Species 0.000 claims description 15
- 239000001511 capsicum annuum Substances 0.000 claims description 15
- 235000002566 Capsicum Nutrition 0.000 claims description 14
- 239000002304 perfume Substances 0.000 claims description 13
- 239000006002 Pepper Substances 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 240000003889 Piper guineense Species 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 241001127714 Amomum Species 0.000 claims description 11
- 241001647745 Banksia Species 0.000 claims description 11
- 240000005250 Chrysanthemum indicum Species 0.000 claims description 11
- 235000018959 Chrysanthemum indicum Nutrition 0.000 claims description 11
- 241000238557 Decapoda Species 0.000 claims description 11
- 244000062250 Kaempferia rotunda Species 0.000 claims description 11
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 11
- 235000004347 Perilla Nutrition 0.000 claims description 11
- 244000124853 Perilla frutescens Species 0.000 claims description 11
- 241000220317 Rosa Species 0.000 claims description 11
- 244000223014 Syzygium aromaticum Species 0.000 claims description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 239000004576 sand Substances 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000007789 sealing Methods 0.000 claims description 10
- 240000002234 Allium sativum Species 0.000 claims description 9
- 235000004611 garlic Nutrition 0.000 claims description 9
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 8
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 244000000231 Sesamum indicum Species 0.000 claims description 8
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 235000021552 granulated sugar Nutrition 0.000 claims description 8
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000014101 wine Nutrition 0.000 claims description 8
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 2
- 239000000835 fiber Substances 0.000 claims description 2
- 241000238565 lobster Species 0.000 claims description 2
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 2
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 2
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 244000291564 Allium cepa Species 0.000 claims 1
- 238000009776 industrial production Methods 0.000 abstract description 5
- 239000003921 oil Substances 0.000 description 29
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 241000234314 Zingiber Species 0.000 description 8
- 241000234282 Allium Species 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 7
- 208000004998 Abdominal Pain Diseases 0.000 description 6
- 241000213006 Angelica dahurica Species 0.000 description 6
- 206010012735 Diarrhoea Diseases 0.000 description 5
- 230000008901 benefit Effects 0.000 description 4
- 239000004615 ingredient Substances 0.000 description 4
- 235000016709 nutrition Nutrition 0.000 description 4
- 210000002784 stomach Anatomy 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 2
- 240000008574 Capsicum frutescens Species 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 239000001390 capsicum minimum Substances 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 230000000638 stimulation Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- JEBFVOLFMLUKLF-IFPLVEIFSA-N Astaxanthin Natural products CC(=C/C=C/C(=C/C=C/C1=C(C)C(=O)C(O)CC1(C)C)/C)C=CC=C(/C)C=CC=C(/C)C=CC2=C(C)C(=O)C(O)CC2(C)C JEBFVOLFMLUKLF-IFPLVEIFSA-N 0.000 description 1
- 208000018522 Gastrointestinal disease Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 208000034189 Sclerosis Diseases 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 210000001367 artery Anatomy 0.000 description 1
- MQZIGYBFDRPAKN-ZWAPEEGVSA-N astaxanthin Chemical compound C([C@H](O)C(=O)C=1C)C(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)C(=O)[C@@H](O)CC1(C)C MQZIGYBFDRPAKN-ZWAPEEGVSA-N 0.000 description 1
- 229940022405 astaxanthin Drugs 0.000 description 1
- 235000013793 astaxanthin Nutrition 0.000 description 1
- 239000001168 astaxanthin Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000000748 cardiovascular system Anatomy 0.000 description 1
- 210000004351 coronary vessel Anatomy 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 208000010643 digestive system disease Diseases 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000013505 freshwater Substances 0.000 description 1
- 208000018685 gastrointestinal system disease Diseases 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000005195 poor health Effects 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000036642 wellbeing Effects 0.000 description 1
- -1 wherein Substances 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
-
- 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 one kind to industrialize spicy cray, the spicy cray taste it is spicy it is fresh it is fragrant, peppery without it is dry, be not easy to get angry, invention additionally discloses the production method of the spicy cray of the industrialization, comprise the following steps that：Cray is subjected to boiling；Cray soup spice is poured on cray after cooking.The technique is simple and convenient to operate, and can carry out bulk industrial production, promotes spicy cray to produce extensive income.
Description
Technical field
The present invention relates to field of food, and in particular to one kind industrializes spicy cray and preparation method thereof.
Background technology
Cray is economic freshwater shrimps, because meat flavour is delicious wide welcomed by the people.Cray protein content is high, and meat
It is soft, it is easy to digest, is fabulous food to patient that is in poor health and needing to raise after being ill.In shrimp containing magnesium, zinc,
Iodine, selenium and other trace elements, wherein, magnesium has important adjustment effect to cardiomotility, can protect cardiovascular system, it can be reduced
Blood cholesterol level, prevents artery sclerosis, at the same can also coronary artery dilator, be conducive to preventing hypertension and cardiac muscle stalk
Plug, and cray is rich in astaxanthin, has very strong inoxidizability.
Spicy cray be one kind using cray as main material, be equipped with capsicum, Chinese prickly ash and cuisines made of other spices, its
The spicy fresh perfume (or spice) of taste, thus it is very popular.But in order to attract customer promote consumption, existing spicy cray with pursue fiber crops and
Based on peppery taste stimulation, peppery customer cannot be eaten by, which causing, is difficult to receive, and when the spicy cray amount of intake is excessive, holds very much
Easily cause gastrointestinal disease, such as diarrhea, abdominal pain, be not only difficult to absorb the nutritional ingredient contained by cray, can also influence consumer's body
Body health.
Existing spicy cray is mainly managed in a manner of now doing and now selling, the making randomness of cray and its flavoring
By force, quality is unstable, and the spicy cray produced is difficult to preserve, and needs instant, it is difficult to bulk industrial production is carried out, thus
Spicy cray is difficult to produce extensive income.
The content of the invention
In order to solve the above-mentioned technical problem, the present invention discloses a kind of spicy cray of industrialization, the spicy cray taste
It is spicy it is fresh it is fragrant, peppery without it is dry, be not easy to get angry, invention additionally discloses the production method of the spicy cray of the industrialization, technique is simple,
It is easy to operate, bulk industrial production can be carried out, promotes spicy cray to produce extensive income.
The present invention is achieved through the following technical solutions：
A kind of production method for industrializing spicy cray, comprises the following steps that：
(1) cray is subjected to boiling；
(2) cray soup spice is poured on cray after cooking.
After cray carries out boiling, pull out and drain away the water, neat pendulum is on pallet and determines weight, and the cray is seasoned
Soup stock is cooled in less than 35 DEG C, pours into and sets in the pallet of cray, the cray and the weight ratio of cray soup spice
For 1：(0.2-0.5).Again by the pallet equipped with cray and cray soup spice in instant freezer it is quick-frozen, then be vacuum-packed i.e.
Can.
The production method of the spicy cray of the industrialization, technique are simple and convenient to operate, and need to only be finished cray boiling
Afterwards, it is placed on pallet, the cray soup spice of preparation is poured into cray above, wherein, cray soup spice passes through
Prepared by unified technique, quality stability is high, is convenient for bulk industrial production, promotes spicy cray to produce extensive receive
Benefit,
Wherein, in step (1), the specific method that cray is carried out to boiling is：
(11) after fresh and alive cray is cleaned, shrimp line is removed；
(12) cray obtained by step (11) is entered into boiling line boiling 5-9min to well-done rear taking-up.
In the step (2), the cray soup spice is made by following steps：
1) pot is put, 12-14kg rapeseed oils is put into and cooks；
2) ginger chopped up and each 2-3kg of garlic, onion 3-4kg are put into, fries out fragrance；
3) spicy cray Special sauce 9-11kg is added, small fire is fried to show oil；
4) spicy condiment powder 3-4kg, water 100kg are added, small fire infusion 12-16 points after being boiled by fire after stirring evenly
Clock；
5) Erguotou wine 1-2kg, monosodium glutamate 0.5-1.5kg, chickens' extract 0.6-1.6kg, salt 2-3kg, white granulated sugar 2- are placed into
4kg, juice is received in small fire infusion 5-9 minutes after stirring evenly again, then the sesame 0.2-0.4kg to stir-fry is sprinkled into pot, is stirred evenly
Take the dish out of the pot.
The spicy carry powder includes the component of following mass fraction：
It is 10-14 parts of tsaoko, 5-7 parts of the banksia rose, 10-14 parts of fragrant sand, 9-13 parts of fructus amomi, 10-14 parts of Amomum globosum loureiro, 4-6 parts of cloves, white
15-19 parts cool, 8-12 parts of the root of Dahurain angelica, 4-6 parts of kaempferia galamga, fragrant 5-7 part of fruit, 10-14 parts of galingal, 8-12 parts of Chinese prickly ash, 5-9 parts of radix glycyrrhizae, in vain
4-7 parts of art, 3-5 parts of mother chrysanthemum, 10-15 parts of purple perilla；And above-mentioned each group is divided into 80-200 mesh powders.
It is tsaoko, the banksia rose, fragrant sand, fructus amomi, Amomum globosum loureiro, cloves, White Chloe, the root of Dahurain angelica, kaempferia galamga, fragrant fruit, good in spicy carry powder
Ginger, Chinese prickly ash, radix glycyrrhizae, purple perilla can be that spicy cray brings pungent fragrance, strengthen the flavor and taste of cray, purple perilla, mother chrysanthemum
With radix glycyrrhizae can link capsicum and Chinese prickly ash are brought to a certain extent spicy stimulation mouthfeel, make not eat peppery people in the past and also can
Receive, the kaempferia galamga, galingal, radix glycyrrhizae, Rhizoma Atractylodis Macrocephalae, tsaoko, brigand, White Chloe in spicy carry powder can Appetizing spleen-tonifying, promote diet and
Digestion, beneficial to the absorption of cray nutritional ingredient, mother chrysanthemum and radix glycyrrhizae can reconcile the pharmacological property of other components, make spicy cray whole
Body is peppery without dry, avoid the occurrence of it is edible after get angry, abdominal pain or diarrhea, improve health degree.
Preferably, the spicy carry powder includes the component of following mass fraction：
12 parts of tsaoko, 6 parts of the banksia rose, 12 parts of fragrant sand, 11 parts of fructus amomi, 12 parts of Amomum globosum loureiro, 5 parts of cloves, 17 parts of White Chloe, the root of Dahurain angelica 10
Part, 5 parts of kaempferia galamga, fragrant 6 parts of fruit, 12 parts of galingal, 10 parts of Chinese prickly ash, 7 parts of radix glycyrrhizae, 5 parts of Rhizoma Atractylodis Macrocephalae, 4 parts of mother chrysanthemum, 13 parts of purple perilla；It is and above-mentioned
Each group is divided into 100 mesh powders.
Through inventor's repetition test, after spicy carry powder uses said components, its mouthfeel is optimal, and is not easy to get angry, and
Human body stomach can effectively be protected.
The spicy cray Special sauce is made by following processing step：
(1) stock up：Weigh red oil Pixian bean sauce 6-8kg, pepper powder 0.6-1kg, paprika 0.8-1.2kg, spicy perfume (or spice)
Pungent feed powder 0.4-0.6kg, rapeseed oil 3-5kg；
(2) rapeseed oil is burnt 170-190 DEG C, by red oil Pixian bean sauce, pepper powder, paprika and spicy condiment powder
Enter oil cauldron after mixing and fry out fragrance, it is to be cooled be put into container sealing 24 it is small when after i.e. obtained spicy cray Special sauce.
In the present invention, when preparing spicy cray Special sauce, spicy carry powder is with the addition of, it is special to add spicy cray
With the flavor of sauce, when obtained spicy cray Special sauce sealing 24 is small after, interact between each component, make spicy cray special
More sufficient with sauce flavor, fragrance is stronger and unique, the spicy carry powder of addition can also reconcile red oil Pixian bean sauce and
The acid that paprika is brought, makes spicy cray Special sauce integrally peppery without dry.When preparing cray soup spice, again
Spicy carry powder is added, while increasing cray soup spice flavor, moreover it is possible to reconcile the acid that ginger garlic brings, make whole
A spicy fresh perfume (or spice) of cray soup spice, unique flavor, and be not easy to get angry, effectively protect stomach, more health-preserving.
After when spicy cray Special sauce sealing 24 is small, its flavor is more sufficient, and fragrance is stronger.
One kind industrializes spicy cray, is made by a kind of above-mentioned production method for industrializing spicy cray.
Compared with prior art, the present invention have the following advantages and advantages：
1st, the present invention is a kind of industrializes spicy cray, and not only taste is spicy delicious for the spicy cray, and it is peppery without it is dry,
It is easy to digest, the nutritional ingredient of cray is effectively absorbed by human body, and stomach can be avoided stimulated and cause abdominal pain or abdomen
Rush down, lift the security of spicy cray.
2nd, a kind of production method for industrializing spicy cray of the present invention, the production method of the spicy cray of the industrialization,
Technique is simple and convenient to operate, only need to be by cray boiling after, be placed on pallet, the cray soup spice of preparation poured
It is upper to enter cray, wherein, cray soup spice is prepared by unified technique, and quality stability is high, is convenient for criticizing
Industrialized production is measured, promotes spicy cray to produce extensive income.
Embodiment
For the object, technical solutions and advantages of the present invention are more clearly understood, with reference to embodiment, the present invention is made
Further to describe in detail, exemplary embodiment of the invention and its explanation are only used for explaining the present invention, are not intended as to this
The restriction of invention.
Embodiment 1
A kind of spicy cray of industrialization of the invention, is made by a kind of production method for industrializing spicy cray, had
Body technology step is：
A, after fresh and alive cray is cleaned, shrimp line is removed, cray is then entered into boiling line boiling 9min to taking after well-done
Go out, drain away the water, neat pendulum is on pallet and determines again；
B, 14 parts of tsaoko, 7 parts of the banksia rose, 14 parts of fragrant sand, 13 parts of fructus amomi, 14 parts of Amomum globosum loureiro, 6 parts of cloves, 15 parts of White Chloe, white is weighed
8 parts of the root of Dahurian angelica, 4 parts of kaempferia galamga, fragrant 5 parts of fruit, 10 parts of galingal, 8 parts of Chinese prickly ash, 5 parts of radix glycyrrhizae, 4 parts of Rhizoma Atractylodis Macrocephalae, 5 parts of mother chrysanthemum, 15 parts of purple perilla, crush
Into 200 mesh powders, spicy carry powder is obtained；
C, the preparation of spicy cray Special sauce：Weigh red oil Pixian bean sauce 8kg, pepper powder 1kg, paprika 0.8kg,
Spicy condiment powder 0.4kg, rapeseed oil 5kg are spare, and rapeseed oil is burnt 190 DEG C, by red oil Pixian bean sauce, pepper powder, peppery
Green pepper face and spicy condiment powder enter oil cauldron and fry out fragrance after mixing, it is to be cooled be put into container sealing 24 it is small when after be made numb
Peppery cray Special sauce；
D, cray soup spice is prepared：Pot is put, 12kg rapeseed oils is put into and cooks, the ginger chopped up is put into and garlic is each
2kg, onion 3kg, fry out fragrance, then add spicy cray Special sauce 11kg, and small fire is fried to show oil, adds spicy perfume (or spice)
Pungent feed powder 4kg, water 100kg, small fire infusion 16 minutes after being boiled by fire after stirring evenly, finally place into Erguotou wine 2kg, taste
Smart 1.5kg, chickens' extract 0.6kg, salt 2kg, white granulated sugar 2kg, juice, then the sesame that will be stir-fried are received in small fire infusion for 9 minutes again after stirring evenly
Numb 0.4kg is sprinkled into pot, is stirred evenly and is taken the dish out of the pot；
E, cray soup spice is cooled in less than 35 DEG C, pours into and set in the pallet of cray, the cray with
The weight ratio of cray soup spice is 1：0.5；
F, by the pallet equipped with cray and cray soup spice in instant freezer it is quick-frozen, then be vacuum-packed.
Embodiment 2
A kind of spicy cray of industrialization of the invention, is made by a kind of production method for industrializing spicy cray, had
Body technology step is：
A, after fresh and alive cray is cleaned, shrimp line is removed, cray is then entered into boiling line boiling 5min to taking after well-done
Go out, drain away the water, neat pendulum is on pallet and determines again；
B, 10 parts of tsaoko, 5 parts of the banksia rose, 10 parts of fragrant sand, 9 parts of fructus amomi, 10 parts of Amomum globosum loureiro, 4 parts of cloves, 19 parts of White Chloe, white is weighed
12 parts of the root of Dahurian angelica, 6 parts of kaempferia galamga, fragrant 7 parts of fruit, 14 parts of galingal, 12 parts of Chinese prickly ash, 9 parts of radix glycyrrhizae, 7 parts of Rhizoma Atractylodis Macrocephalae, 3 parts of mother chrysanthemum, 10 parts of purple perilla, powder
80 mesh powders are broken into, obtain spicy carry powder；
C, the preparation of spicy cray Special sauce：Weigh red oil Pixian bean sauce 6kg, pepper powder 0.6kg, paprika
1.2kg, spicy condiment powder 0.6kg, rapeseed oil 3kg are spare, and rapeseed oil is burnt 170 DEG C, by red oil Pixian bean sauce, Chinese prickly ash
Face, paprika and spicy condiment powder enter oil cauldron and fry out fragrance after mixing, it is to be cooled be put into container sealing 24 it is small when after i.e.
Spicy cray Special sauce is made；
D, cray soup spice is prepared：Pot is put, 14kg rapeseed oils is put into and cooks, the ginger chopped up is put into and garlic is each
3kg, onion 4kg, fry out fragrance, then add spicy cray Special sauce 9kg, and small fire is fried to show oil, adds spicy perfume (or spice)
Pungent feed powder 3kg, water 100kg, small fire infusion 12 minutes after being boiled by fire after stirring evenly, finally place into Erguotou wine 1kg, taste
Smart 0.5kg, chickens' extract 1.6kg, salt 3kg, white granulated sugar 4kg, juice, then the sesame that will be stir-fried are received in small fire infusion for 5 minutes again after stirring evenly
Numb 0.2kg is sprinkled into pot, is stirred evenly and is taken the dish out of the pot；
E, cray soup spice is cooled in less than 35 DEG C, pours into and set in the pallet of cray, the cray with
The weight ratio of cray soup spice is 1：0.2；
F, by the pallet equipped with cray and cray soup spice in instant freezer it is quick-frozen, then be vacuum-packed.
Embodiment 3
A kind of spicy cray of industrialization of the invention, is made by a kind of production method for industrializing spicy cray, had
Body technology step is：
A, after fresh and alive cray is cleaned, shrimp line is removed, cray is then entered into boiling line boiling 7min to taking after well-done
Go out, drain away the water, neat pendulum is on pallet and determines again；
B, 12 parts of tsaoko, 6 parts of the banksia rose, 12 parts of fragrant sand, 11 parts of fructus amomi, 12 parts of Amomum globosum loureiro, 5 parts of cloves, 17 parts of White Chloe, white is weighed
10 parts of the root of Dahurian angelica, 5 parts of kaempferia galamga, fragrant 6 parts of fruit, 12 parts of galingal, 10 parts of Chinese prickly ash, 7 parts of radix glycyrrhizae, 5 parts of Rhizoma Atractylodis Macrocephalae, 4 parts of mother chrysanthemum, 13 parts of purple perilla, powder
100 mesh powders are broken into, obtain spicy carry powder；
C, the preparation of spicy cray Special sauce：Weigh red oil Pixian bean sauce 7kg, pepper powder 0.8kg, paprika
1.0kg, spicy condiment powder 0.5kg, rapeseed oil 4kg are spare, and rapeseed oil is burnt 180 DEG C, by red oil Pixian bean sauce, Chinese prickly ash
Face, paprika and spicy condiment powder enter oil cauldron and fry out fragrance after mixing, it is to be cooled be put into container sealing 24 it is small when after i.e.
Spicy cray Special sauce is made；
D, cray soup spice is prepared：Pot is put, 13kg rapeseed oils is put into and cooks, the ginger chopped up is put into and garlic is each
3kg, onion 3kg, fry out fragrance, then add spicy cray Special sauce 10kg, and small fire is fried to show oil, adds spicy perfume (or spice)
Pungent feed powder 4kg, water 100kg, small fire infusion 14 minutes after being boiled by fire after stirring evenly, finally place into Erguotou wine 2kg, taste
Smart 1.0kg, chickens' extract 1.2kg, salt 2.5kg, white granulated sugar 3kg, juice is received in small fire infusion 7 minutes again after stirring evenly, then will be stir-fried
Sesame 0.3kg is sprinkled into pot, is stirred evenly and is taken the dish out of the pot；
E, cray soup spice is cooled in less than 35 DEG C, pours into and set in the pallet of cray, the cray with
The weight ratio of cray soup spice is 1：0.3；
F, by the pallet equipped with cray and cray soup spice in instant freezer it is quick-frozen, then be vacuum-packed.
Above-described embodiment 1-3 is the typical embodiment of the present invention, and not only taste is spicy delicious for the spicy cray produced,
It is and peppery without dry.Through market test, even if eating the weaker customer of peppery ability in the past can also be willing to accept, spicy cray is expanded
Audient, expand market, effectively improve economic well-being of workers and staff, meanwhile, obtained spicy cray can Appetizing spleen-tonifying, promote it is spicy
The growth of cray consumption figure, beneficial to digestion, makes the nutritional ingredient of cray effectively be absorbed by human body, avoids stimulating intestine and stomach and lead
Abdominal pain or diarrhea are caused, improves the health degree of consumer, therefore the spicy cray of the present invention can extensively get consumer reception.
And the spicy lower lobster manufacture craft of the present invention is simple, and stay in grade, can realize large-scale industrial production.
Embodiment 4
A kind of spicy cray of industrialization of the invention, is made by a kind of production method for industrializing spicy cray, had
Body technology step is：
A, after fresh and alive cray is cleaned, shrimp line is removed, cray is then entered into boiling line boiling 9min to taking after well-done
Go out, drain away the water, neat pendulum is on pallet and determines again；
B, 14 parts of tsaoko, 7 parts of the banksia rose, 14 parts of fragrant sand, 13 parts of fructus amomi, 14 parts of Amomum globosum loureiro, 6 parts of cloves, 14 parts of White Chloe, white is weighed
8 parts of the root of Dahurian angelica, 2 parts of kaempferia galamga, fragrant 5 parts of fruit, 9 parts of galingal, 8 parts of Chinese prickly ash, 5 parts of radix glycyrrhizae, 3 parts of Rhizoma Atractylodis Macrocephalae, 2 parts of mother chrysanthemum, 13 parts of purple perilla, are ground into
200 mesh powders, obtain spicy carry powder；
C, the preparation of spicy cray Special sauce：Weigh red oil Pixian bean sauce 8kg, pepper powder 1kg, paprika 0.8kg,
Spicy condiment powder 0.4kg, rapeseed oil 5kg are spare, and rapeseed oil is burnt 190 DEG C, by red oil Pixian bean sauce, pepper powder, peppery
Green pepper face and spicy condiment powder enter oil cauldron and fry out fragrance after mixing, it is to be cooled be put into container sealing 24 it is small when after be made numb
Peppery cray Special sauce；
D, cray soup spice is prepared：Pot is put, 12kg rapeseed oils is put into and cooks, the ginger chopped up is put into and garlic is each
2kg, onion 3kg, fry out fragrance, then add spicy cray Special sauce 11kg, and small fire is fried to show oil, adds spicy perfume (or spice)
Pungent feed powder 4kg, water 100kg, small fire infusion 16 minutes after being boiled by fire after stirring evenly, finally place into Erguotou wine 2kg, taste
Smart 1.5kg, chickens' extract 0.6kg, salt 2kg, white granulated sugar 2kg, juice, then the sesame that will be stir-fried are received in small fire infusion for 9 minutes again after stirring evenly
Numb 0.4kg is sprinkled into pot, is stirred evenly and is taken the dish out of the pot；
E, cray soup spice is cooled in less than 35 DEG C, pours into and set in the pallet of cray, the cray with
The weight ratio of cray soup spice is 1：0.5；
F, by the pallet equipped with cray and cray soup spice in instant freezer it is quick-frozen, then be vacuum-packed.
Embodiment 5
A kind of spicy cray of industrialization of the invention, is made by a kind of production method for industrializing spicy cray, had
Body technology step is：
A, after fresh and alive cray is cleaned, shrimp line is removed, cray is then entered into boiling line boiling 5min to taking after well-done
Go out, drain away the water, neat pendulum is on pallet and determines again；
B, 10 parts of tsaoko, 5 parts of the banksia rose, 10 parts of fragrant sand, 9 parts of fructus amomi, 10 parts of Amomum globosum loureiro, 4 parts of cloves, 19 parts of White Chloe, white is weighed
12 parts of the root of Dahurian angelica, 6 parts of kaempferia galamga, fragrant 7 parts of fruit, 14 parts of galingal, 12 parts of Chinese prickly ash, 7 parts of Rhizoma Atractylodis Macrocephalae, are ground into 80 mesh powders, obtain spicy perfume (or spice)
Xin Fen；
C, the preparation of spicy cray Special sauce：Weigh red oil Pixian bean sauce 6kg, pepper powder 0.6kg, paprika
1.2kg, spicy condiment powder 0.6kg, rapeseed oil 3kg are spare, and rapeseed oil is burnt 170 DEG C, by red oil Pixian bean sauce, Chinese prickly ash
Face, paprika and spicy condiment powder enter oil cauldron and fry out fragrance after mixing, it is to be cooled be put into container sealing 24 it is small when after i.e.
Spicy cray Special sauce is made；
D, cray soup spice is prepared：Pot is put, 14kg rapeseed oils is put into and cooks, the ginger chopped up is put into and garlic is each
3kg, onion 4kg, fry out fragrance, then add spicy cray Special sauce 9kg, and small fire is fried to show oil, adds spicy perfume (or spice)
Pungent feed powder 3kg, water 100kg, small fire infusion 12 minutes after being boiled by fire after stirring evenly, finally place into Erguotou wine 1kg, taste
Smart 0.5kg, chickens' extract 1.6kg, salt 3kg, white granulated sugar 4kg, juice, then the sesame that will be stir-fried are received in small fire infusion for 5 minutes again after stirring evenly
Numb 0.2kg is sprinkled into pot, is stirred evenly and is taken the dish out of the pot；
E, cray soup spice is cooled in less than 35 DEG C, pours into and set in the pallet of cray, the cray with
The weight ratio of cray soup spice is 1：0.2；
F, by the pallet equipped with cray and cray soup spice in instant freezer it is quick-frozen, then be vacuum-packed.
Embodiment 6
A kind of spicy cray of industrialization of the invention, is made by a kind of production method for industrializing spicy cray, had
Body technology step is：
A, after fresh and alive cray is cleaned, shrimp line is removed, cray is then entered into boiling line boiling 7min to taking after well-done
Go out, drain away the water, neat pendulum is on pallet and determines again；
B, 12 parts of tsaoko, 6 parts of the banksia rose, 12 parts of fragrant sand, 11 parts of fructus amomi, 12 parts of Amomum globosum loureiro, 5 parts of cloves, 17 parts of White Chloe, white is weighed
10 parts of the root of Dahurian angelica, 5 parts of kaempferia galamga, fragrant 6 parts of fruit, 12 parts of galingal, 10 parts of Chinese prickly ash, 10 parts of radix glycyrrhizae, 8 parts of Rhizoma Atractylodis Macrocephalae, 6 parts of mother chrysanthemum, 13 parts of purple perilla, powder
100 mesh powders are broken into, obtain spicy carry powder；
C, the preparation of spicy cray Special sauce：Weigh red oil Pixian bean sauce 7kg, pepper powder 0.8kg, paprika
1.0kg, spicy condiment powder 0.5kg, rapeseed oil 4kg are spare, and rapeseed oil is burnt 180 DEG C, by red oil Pixian bean sauce, Chinese prickly ash
Face, paprika and spicy condiment powder enter oil cauldron and fry out fragrance after mixing, it is to be cooled be put into container sealing 24 it is small when after i.e.
Spicy cray Special sauce is made；
D, cray soup spice is prepared：Pot is put, 13kg rapeseed oils is put into and cooks, the ginger chopped up is put into and garlic is each
3kg, onion 3kg, fry out fragrance, then add spicy cray Special sauce 10kg, and small fire is fried to show oil, adds spicy perfume (or spice)
Pungent feed powder 4kg, water 100kg, small fire infusion 14 minutes after being boiled by fire after stirring evenly, finally place into Erguotou wine 2kg, taste
Smart 1.0kg, chickens' extract 1.2kg, salt 2.5kg, white granulated sugar 3kg, juice is received in small fire infusion 7 minutes again after stirring evenly, then will be stir-fried
Sesame 0.3kg is sprinkled into pot, is stirred evenly and is taken the dish out of the pot；
E, cray soup spice is cooled in less than 35 DEG C, pours into and set in the pallet of cray, the cray with
The weight ratio of cray soup spice is 1：0.3；
F, by the pallet equipped with cray and cray soup spice in instant freezer it is quick-frozen, then be vacuum-packed.
In above-described embodiment 4-6, the spicy spicy fresh perfume (or spice) of cray made from embodiment 4 and 5, but according to inventor itself
The feedback provided with customer, easily gets angry after having eaten, and part customer understands abdominal pain diarrhea, spicy cray made from embodiment 6,
After being eaten according to inventor itself, it will not get angry or produce abdominal pain diarrhea, but the flavor of spicy cray is insufficient, flavour of a drug are overweight,
Mouthfeel is bad.
Above-described embodiment, has carried out the purpose of the present invention, technical solution and beneficial effect further
Describe in detail, it should be understood that the foregoing is merely the embodiment of the present invention, be not intended to limit the present invention
Protection domain, within the spirit and principles of the invention, any modification, equivalent substitution, improvement and etc. done, should all include
Within protection scope of the present invention.
Claims (9)
1. a kind of production method for industrializing spicy cray, it is characterised in that comprise the following steps that：
(1) cray is subjected to boiling；
(2) cray soup spice is poured on cray after cooking.
A kind of 2. production method for industrializing spicy cray according to claim 1, it is characterised in that in step (1),
By cray carry out boiling specific method be：
(11) after fresh and alive cray is cleaned, shrimp line is removed；
(12) cray obtained by step (11) is entered into boiling line boiling 5-9min to well-done rear taking-up.
A kind of 3. production method for industrializing spicy cray according to claim 1, it is characterised in that in step (2),
The cray soup spice is made by following steps：
1) pot is put, rapeseed oil is put into and cooks；
2) it is put into that the ginger chopped up and garlic be each, onion, fries out fragrance；
3) spicy cray Special sauce is added, small fire is fried to show oil；
4) spicy condiment powder, water are added, small fire infusion 12-16 minutes after being boiled by fire after stirring evenly；
5) Erguotou wine, monosodium glutamate, chickens' extract, salt, white granulated sugar are placed into, receives within small fire infusion 5-9 minutes juice after stirring evenly again, then will
The sesame to stir-fry is sprinkled into pot, is stirred evenly and is taken the dish out of the pot.
A kind of 4. production method for industrializing spicy cray according to claim 3, it is characterised in that the spicy perfume (or spice)
Pungent powder includes the component of following mass fraction：
10-14 parts of tsaoko, 5-7 parts of the banksia rose, 10-14 parts of fragrant sand, 9-13 parts of fructus amomi, 10-14 parts of Amomum globosum loureiro, 4-6 parts of cloves, White Chloe
15-19 parts, 8-12 parts of the root of Dahurain angelica, 4-6 parts of kaempferia galamga, fragrant 5-7 parts of fruit, 10-14 parts of galingal, 8-12 parts of Chinese prickly ash, 5-9 parts of radix glycyrrhizae, Rhizoma Atractylodis Macrocephalae
4-7 parts, 3-5 parts of mother chrysanthemum, 10-15 parts of purple perilla；
And above-mentioned each group is divided into 80-200 mesh powders.
A kind of 5. production method for industrializing spicy cray according to claim 4, it is characterised in that the spicy perfume (or spice)
Pungent powder includes the component of following mass fraction：
12 parts of tsaoko, 6 parts of the banksia rose, 12 parts of fragrant sand, 11 parts of fructus amomi, 12 parts of Amomum globosum loureiro, 5 parts of cloves, 17 parts of White Chloe, 10 parts of the root of Dahurain angelica, mountain
How 5 parts, fragrant 6 parts of fruit, 12 parts of galingal, 10 parts of Chinese prickly ash, 7 parts of radix glycyrrhizae, 5 parts of Rhizoma Atractylodis Macrocephalae, 4 parts of mother chrysanthemum, 13 parts of purple perilla；
And above-mentioned each group is divided into 100 mesh powders.
6. a kind of production method for industrializing spicy cray according to claim 4, it is characterised in that described spicy small
Lobster Special sauce is made by following processing step：
(1) stock up：Weigh red oil Pixian bean sauce, pepper powder, paprika, spicy condiment powder, rapeseed oil；
(2) rapeseed oil is burnt 170-190 DEG C, red oil Pixian bean sauce, pepper powder, paprika and spicy condiment powder is mixed
Enter oil cauldron after uniformly and fry out fragrance, it is to be cooled be put into container sealing 24 it is small when after i.e. obtained spicy cray Special sauce.
7. a kind of production method for industrializing spicy cray according to claim 1, it is characterised in that cray carries out
After boiling, pull out and drain away the water, neat pendulum on pallet and determine weight, by the cray soup spice be cooled in 35 DEG C with
Under, pour into and set in the pallet of cray, the weight ratio of the cray and cray soup spice is 1：(0.2-0.5).
8. a kind of production method for industrializing spicy cray according to claim 7, it is characterised in that small dragon will be housed
The pallet of shrimp and cray soup spice is quick-frozen in instant freezer, then is vacuum-packed.
9. one kind industrializes spicy cray, it is characterised in that passes through the industrialization fiber crops as any one of claim 1-8
The production method of peppery cray is made.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260677.9A CN107960618A (en) | 2017-12-04 | 2017-12-04 | One kind industrializes spicy cray and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711260677.9A CN107960618A (en) | 2017-12-04 | 2017-12-04 | One kind industrializes spicy cray and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107960618A true CN107960618A (en) | 2018-04-27 |
Family
ID=61999309
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711260677.9A Pending CN107960618A (en) | 2017-12-04 | 2017-12-04 | One kind industrializes spicy cray and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107960618A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109892625A (en) * | 2019-03-28 | 2019-06-18 | 鲍光军 | The ingredient packet and cooking methods of the spicy cray in the Yicheng of self-service fast food |
| CN110521967A (en) * | 2018-05-24 | 2019-12-03 | 深圳市神品新零售有限公司 | A kind of spicy cray and preparation method thereof |
| CN112120178A (en) * | 2020-09-12 | 2020-12-25 | 武汉味美鲜食品有限公司 | Preparation process of spicy shrimps |
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259421A (en) * | 2017-08-03 | 2017-10-20 | 湖北浩达生物科技有限公司 | A kind of cooking methods of rain cauliflower hot and spicy crawfish |
-
2017
- 2017-12-04 CN CN201711260677.9A patent/CN107960618A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107259421A (en) * | 2017-08-03 | 2017-10-20 | 湖北浩达生物科技有限公司 | A kind of cooking methods of rain cauliflower hot and spicy crawfish |
Non-Patent Citations (2)
| Title |
|---|
| 未知: "五款创新口味小龙虾，让你的菜牌与别不同", 《百度，网址为HTTPS://WWW.SOHU.COM/A/168871784_99893662》 * |
| 水果刀天下: "正宗十三香龙虾绝密配方", 《百度，网址为HTTP://WWW.360DOC.COM/CONTENT/17/0310/02/32107943_635430196.SHTML》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110521967A (en) * | 2018-05-24 | 2019-12-03 | 深圳市神品新零售有限公司 | A kind of spicy cray and preparation method thereof |
| CN109892625A (en) * | 2019-03-28 | 2019-06-18 | 鲍光军 | The ingredient packet and cooking methods of the spicy cray in the Yicheng of self-service fast food |
| CN112120178A (en) * | 2020-09-12 | 2020-12-25 | 武汉味美鲜食品有限公司 | Preparation process of spicy shrimps |
| CN113841865A (en) * | 2021-09-06 | 2021-12-28 | 武汉轻工大学 | Spicy crayfish seasoning packet, preparation method thereof and processing method of spicy crayfish |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100482105C (en) | Fish ball containing stuffing and its preparation method | |
| CN105124505B (en) | A kind of spicy less salt dip and preparation method thereof | |
| CN107960618A (en) | One kind industrializes spicy cray and preparation method thereof | |
| CN107874167A (en) | One kind industrialization Thirteen Spice taste cray and preparation method thereof | |
| CN103535772A (en) | Seafood sausage and preparation method thereof | |
| CN111990628A (en) | Hotpot condiment and preparation method thereof | |
| CN105285889A (en) | Preparation method of soup base of clear soup hotpot | |
| CN103504269A (en) | Spicy chicken condiment and preparation method thereof | |
| CN105581318A (en) | Appetizing dried tangerine peel sauce and processing method thereof | |
| CN105212165B (en) | A kind of mellowness less salt dip and preparation method thereof | |
| CN105266120A (en) | Method for preparing clean soup hotpot condiment | |
| CN104256489A (en) | Natural color green mustard and preparation method thereof | |
| CN103932298A (en) | Rice-frangrant donkey flesh peanut sauce and preparation method thereof | |
| CN103859336A (en) | Spicy-fried fish seasoning and cooking method for spicy-fried fish | |
| CN104366405B (en) | A kind of sauerkraut slaughterhouse seasoning matter | |
| KR100891905B1 (en) | Meat juice for a cold noodle dish | |
| CN108433089A (en) | Soup-stock chicken liver paste and preparation method thereof | |
| CN104106790A (en) | Seafood flavor thick broad-bean sauce and making method thereof | |
| CN107668641A (en) | A kind of bottom flavorings of spicy chaffy dish and preparation method thereof | |
| CN114041586A (en) | Formula of hotpot condiment and preparation method thereof | |
| CN106551364A (en) | A kind of spicy acid bamboo shoot fish condiment and preparation method thereof | |
| KR20110093318A (en) | Rice rolled in dried laver and manufacturing method thereof | |
| CN110169562A (en) | A kind of hot pot sole formula | |
| CN103689696A (en) | Making method of moray and duck special-effect nourishing soup | |
| CN110250479A (en) | A kind of chicken in large dish seasoning and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180427 |