CN108112962A - Hawthorn alec - Google Patents
Hawthorn alec Download PDFInfo
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- CN108112962A CN108112962A CN201711236398.9A CN201711236398A CN108112962A CN 108112962 A CN108112962 A CN 108112962A CN 201711236398 A CN201711236398 A CN 201711236398A CN 108112962 A CN108112962 A CN 108112962A
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- MOZJVOCOKZLBQB-UHFFFAOYSA-N Vitexin Natural products OCC1OC(Oc2c(O)c(O)cc3C(=O)C=C(Oc23)c4ccc(O)cc4)C(O)C(O)C1O MOZJVOCOKZLBQB-UHFFFAOYSA-N 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
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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
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L17/65—Addition of, or treatment with, microorganisms or enzymes
-
- 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
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Fodder In General (AREA)
Abstract
The present invention relates to a kind of alec, more particularly to hawthorn alec, belong to food processing technology field.The hawthorn alec of the present invention is prepared by the following method：A. take fresh pears and hawthorn clean after be beaten together, obtain mixing haw pulp；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing haw pulp and be uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, be capped, be placed on shady and cool ventilation, spontaneous fermentation 2~4 days；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush, obtain fish flesh paste；E. mixture that the fish flesh paste that Step d is obtained is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into fermentation, spontaneous fermentation 3~6 days in jar.The hawthorn alec light taste of the present invention.
Description
Technical field
The present invention relates to a kind of alec, more particularly to hawthorn alec, belong to food processing technology field.
Background technology
Fish it is full of nutrition, be good source of nutrition rich in protein.In addition, the delicious flavour of fish, thus by joyous
It meets.However, fish has fishy smell, it is necessary to can just remove fishy smell, the delicate flavour of prominent fish, just convenient for food using certain technological means
With.
Existing fish condiment mainly adds the weight taste condiment such as a large amount of Chinese prickly ashes, sauerkraut, capsicum, ginger, to cover the raw meat of fish
Taste, however the food of long-term arduous taste, easily cause a series of disease, in addition, for cannot for the people of arduous taste,
Such as sick people, the people of long canker sore, peppery people cannot be innately eaten, some simple salt, cooking wine pair can only be added
Fish is handled, and fish has a poor flavour.Therefore the flavor fish condiment of plain taste is developed, enriches the selection of people and right
People's health all has great importance.
The alec of fish fermented generation can be used as flavouring, not only nutrition but also delicious, deep to be liked by everybody, convenient,
Long-term consumption, can improve human body constitution.
Hawthorn is sour, can become sourer after heating, and hawthorn is stone fruit, and caryoplasm is hard, and pulp is thin, and taste is slightly sour puckery.Fruit
It is raw-eaten or make preserved fruit fruitcake, it can be used as medicine after drying, be the distinctive dual-purpose of drug and fruit seeds of China, there is reducing blood lipid, blood pressure, strong
The effects that heart, arrhythmia, while be also spleen benefiting and stimulating the appetite, relieving dyspepsia, the good medicine of phlegm reduction of blood circulation promoting, hernia full to chest diaphragm spleen,
The diseases such as blood stasis, amenorrhoea have the effect of fine.Flavone compound Vitexin in hawthorn is a kind of stronger medicine of antitumaous effect
Object, extract have certain effect to inhibiting internal growth of cancer cells, multiplication and infiltration metastasis.
For pears commonly used to edible, not only delicious juice is more, sweet and sour, and full of nutrition, contains multivitamin and fibre
Dimension element, different types of pears taste and texture are all entirely different.Pears can both be eaten raw, can also be eaten after boiling.On medical functions,
Pears can be secret with defaecation, and profit digestion is also beneficial to angiocarpy.Among the people, pears also have a kind of curative effect, and pears are enucleated, and are put into rock sugar,
Being eaten after digested can be with cough-relieving.
The content of the invention
First technical problem to be solved by this invention is to provide hawthorn alec, the hawthorn alec light taste, and
It can make fish delicious flavour.
To solve above-mentioned first technical problem, hawthorn alec of the invention is prepared by the following method：A. take fresh
Pears and hawthorn clean after be beaten together, obtain mixing haw pulp；B. glutinous rice is cleaned after draining, steams 10~15 points with water vapour
Clock；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing
Haw pulp is uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 2~4
My god；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush, obtain fish flesh paste；E. by d
Mixture that fish flesh paste that step obtains is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into fermentation in jar, naturally hair
Ferment 3~6 days；F. the vegetable oil that one layer of temperature is 120~150 degrees Celsius is poured on the product after step e fermentation, be sealed i.e.
It can.
Preferably, pears described in a steps and the mass ratio of hawthorn are 8~15：9~20.
It is furthermore preferred that pears described in a steps and the mass ratio of hawthorn are 8~9：9~15.
Preferably, glutinous rice, distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing haw pulp are described in step c
80~120：5~8：4~9：5~20：5~8：15~20.
Preferably, loach, the mass ratio of swamp eel are 2~5 described in Step d：4~9.
Preferably, fish flesh paste described in step e and the mixture, salt, ginger powder, green onion, the mass ratio of garlic that ferment are 45~50：
80~120：4~9：5~11：3~12：2~4.
The invention solves second technical problem be to provide the preparation method of above-mentioned hawthorn alec, the described method includes
Following steps：A. take fresh pears and hawthorn clean after be beaten together, obtain mixing haw pulp；B. glutinous rice is cleaned after draining,
It is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, add in distiller's yeast yeast, wrinkled giant hyssop,
Perilla leaf, Folium eriobotryae, mixing haw pulp are uniformly mixed so as to obtain mixture, then mixture are put into porcelain container, are capped, are placed on cool place
Ventilation, spontaneous fermentation 2~4 days；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush,
Obtain fish flesh paste；E. mixture that the fish flesh paste that Step d is obtained is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into
Fermentation, spontaneous fermentation 3~6 days in jar；F. it is 120~150 degrees Celsius that one layer of temperature is poured on the product after step e fermentation
Vegetable oil is sealed；Pears described in a steps and the mass ratio of hawthorn are 8~15：9~20；Glutinous rice, distiller's yeast described in step c
Yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing haw pulp are 80~120：5~8：4~9：5~20：5~8：15~
20；Fish flesh paste described in step e and the mixture fermented, salt, ginger powder, green onion, the mass ratio of garlic are 45~50：80~120：4~
9：5~11：3~12：2~4.
Advantageous effect：Method using the present invention has the advantage that as follows：
1. the hawthorn alec light taste of the present invention can remove fish without adding Chinese prickly ash, capsicum etc. weight taste material
Fishy smell, the delicate flavour of prominent fish.
2. the hawthorn alec of the present invention, unique flavor have the faint scent of hawthorn.
3. the present invention does not add preservative etc., natural health.
4. the hawthorn alec of the present invention is full of nutrition, cough-relieving is moistened, long-term consumption is conducive to health.
Specific embodiment
To solve above-mentioned first technical problem, hawthorn alec of the invention is prepared by the following method：A. take fresh
Pears and hawthorn clean after be beaten together, obtain mixing haw pulp；B. glutinous rice is cleaned after draining, steams 10~15 points with water vapour
Clock；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing
Haw pulp is uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 2~4
My god；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush, obtain fish flesh paste；E. by d
Mixture that fish flesh paste that step obtains is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into fermentation in jar, naturally hair
Ferment 3~6 days；F. the vegetable oil that one layer of temperature is 120~150 degrees Celsius is poured on the product after step e fermentation, be sealed i.e.
It can.
Preferably, pears described in a steps and the mass ratio of hawthorn are 8~15：9~20.
It is furthermore preferred that pears described in a steps and the mass ratio of hawthorn are 8~9：9~15.
Preferably, glutinous rice, distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing haw pulp are described in step c
80~120：5~8：4~9：5~20：5~8：15~20.
Preferably, loach, the mass ratio of swamp eel are 2~5 described in Step d：4~9.
Preferably, fish flesh paste described in step e and the mixture, salt, ginger powder, green onion, the mass ratio of garlic that ferment are 45~50：
80~120：4~9：5~11：3~12：2~4.
The invention solves second technical problem be to provide the preparation method of above-mentioned hawthorn alec, the described method includes
Following steps：A. take fresh pears and hawthorn clean after be beaten together, obtain mixing haw pulp；B. glutinous rice is cleaned after draining,
It is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, add in distiller's yeast yeast, wrinkled giant hyssop,
Perilla leaf, Folium eriobotryae, mixing haw pulp are uniformly mixed so as to obtain mixture, then mixture are put into porcelain container, are capped, are placed on cool place
Ventilation, spontaneous fermentation 2~4 days；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush,
Obtain fish flesh paste；E. mixture that the fish flesh paste that Step d is obtained is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into
Fermentation, spontaneous fermentation 3~6 days in jar；F. it is 120~150 degrees Celsius that one layer of temperature is poured on the product after step e fermentation
Vegetable oil is sealed；Pears described in a steps and the mass ratio of hawthorn are 8~15：9~20；Glutinous rice, distiller's yeast described in step c
Yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing haw pulp are 80~120：5~8：4~9：5~20：5~8：15~
20；Fish flesh paste described in step e and the mixture fermented, salt, ginger powder, green onion, the mass ratio of garlic are 45~50：80~120：4~
9：5~11：3~12：2~4.
The specific embodiment of the present invention is further described with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described scope.
Embodiment 1
Fresh pears 800g and hawthorn 900g is taken to be beaten together after cleaning, obtains mixing haw pulp；B. glutinous rice 8Kg is cleaned
After draining, steamed 10 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 30 degrees Celsius, adds in distiller's yeast yeast 500g, the leaves of pulse plants
Fragrant 400g, perilla leaf 500g, Folium eriobotryae 500g, mixing haw pulp 1500g are uniformly mixed so as to obtain mixture, then mixture are put into porcelain
In container, capping is placed on shady and cool ventilation, spontaneous fermentation 3 days；D. fresh loach 2kg, swamp eel 4kg are slaughtered in 250 degrees Celsius of bakings
It is 15 minutes roasting, it crushes, obtains fish flesh paste；E. mixture 8kg, the salt fish flesh paste 5kg that Step d obtains fermented with step c
400g, ginger powder 500g, green onion 300g, garlic 200g mixings are put into fermentation, spontaneous fermentation 3 days in jar；F. after step e fermentation
The vegetable oil that one layer of temperature is 150 degrees Celsius is poured on product, is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the faint scent of hawthorn, and taste is clear
It is light, it is full of nutrition, moisten cough-relieving.
Embodiment 2
Fresh pears 800g and hawthorn 1100g is taken to be beaten together after cleaning, obtains mixing haw pulp；B. glutinous rice 9Kg is washed
Only after draining, steamed 15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 28 degrees Celsius, add in distiller's yeast yeast 600g,
Wrinkled giant hyssop 400g, perilla leaf 600g, Folium eriobotryae 600g, mixing haw pulp 1600g are uniformly mixed so as to obtain mixture, then mixture are put into porcelain
In matter container, capping is placed on shady and cool ventilation, spontaneous fermentation 3 days；D. fresh loach 2Kg, swamp eel 4Kg are slaughtered at 240 degrees Celsius
Baking 20 minutes crushes, obtains fish flesh paste；Mixture 9Kg that e. fish flesh paste 5Kg that Step d obtains is fermented with step c,
Salt 400g, ginger powder 500g, green onion 300g, garlic 200g mixings are put into fermentation, spontaneous fermentation 4 days in jar；F. after step e fermentation
Product on to pour one layer of temperature be 150 degrees Celsius of vegetable oil, be sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the faint scent of hawthorn, and taste is clear
It is light, it is full of nutrition, moisten cough-relieving.
Embodiment 3
Fresh pears 900g and hawthorn 900g is taken to be beaten together after cleaning, obtains mixing haw pulp；B. glutinous rice 9Kg is cleaned
After draining, steamed 12 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 30 degrees Celsius, adds in distiller's yeast yeast 700g, the leaves of pulse plants
Fragrant 500g, perilla leaf 700g, Folium eriobotryae 700g, mixing haw pulp 1700g are uniformly mixed so as to obtain mixture, then mixture are put into porcelain
In container, capping is placed on shady and cool ventilation, spontaneous fermentation 4 days；D. it is Celsius 200 that fresh loach 2.5Kg, swamp eel 4.5Kg are slaughtered
Degree baking 13 minutes, crushes, obtains fish flesh paste；E. the mixture fish flesh paste 5Kg that Step d obtains fermented with step c
9Kg, salt 500g, ginger powder 600g, green onion 400g, garlic 300g mixings are put into fermentation, spontaneous fermentation 5 days in jar；F. sent out in step e
The vegetable oil that one layer of temperature is 120 degrees Celsius is poured on product after ferment, is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the faint scent of hawthorn, and taste is clear
It is light, it is full of nutrition, moisten cough-relieving.
Embodiment 4
Fresh pears 1000g and hawthorn 1100g is taken to be beaten together after cleaning, obtains mixing haw pulp；B. glutinous rice 9Kg is washed
Only after draining, steamed 12 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25 degrees Celsius, add in distiller's yeast yeast 700g,
Wrinkled giant hyssop 500g, perilla leaf 600g, Folium eriobotryae 500g, mixing haw pulp 1700g are uniformly mixed so as to obtain mixture, then mixture are put into porcelain
In matter container, capping is placed on shady and cool ventilation, spontaneous fermentation 3 days；D. fresh loach 2.5Kg is slaughtered, swamp eel 4.5Kg takes the photograph 250
Family name's degree toasts 15 minutes, crushes, obtains fish flesh paste；E. the mixture fish flesh paste 5Kg that Step d obtains fermented with step c
9Kg, salt 600g, ginger powder 500g, green onion 400g, garlic 200g mixings are put into fermentation, spontaneous fermentation 6 days in jar；F. sent out in step e
The vegetable oil that one layer of temperature is 150 degrees Celsius is poured on product after ferment, is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the faint scent of hawthorn, and taste is clear
It is light, it is full of nutrition, moisten cough-relieving.
Claims (9)
1. hawthorn alec, which is characterized in that the hawthorn alec is prepared by the following method：A. fresh pears and hawthorn is taken to wash
It is beaten together after net, obtains mixing haw pulp；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. by b step
Steamed glutinous rice is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Folium eriobotryae, mixing haw pulp mixing and obtains
It is put into mixture, then by mixture in porcelain container, is capped, is placed on shady and cool ventilation, spontaneous fermentation 2~4 days；D. slaughter fresh
Loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush, obtain fish flesh paste；E. flesh of fish Step d obtained
Mixture that cream and step c ferment, salt, ginger powder, green onion, garlic mixing, are put into fermentation, spontaneous fermentation 3~6 days in jar；F. in e
The vegetable oil that one layer of temperature is 120~150 degrees Celsius is poured on product after step fermentation, is sealed.
2. hawthorn alec according to claim 1, which is characterized in that pears described in a steps and the mass ratio of hawthorn for 8~
15：9~20.
3. hawthorn alec according to claim 2, which is characterized in that pears described in a steps and the mass ratio of hawthorn are 8~9：
9~15.
4. according to claims 1 to 3 any one of them hawthorn alec, which is characterized in that glutinous rice described in step c, distiller's yeast yeast,
Wrinkled giant hyssop, perilla leaf, Folium eriobotryae, the mass ratio of mixing haw pulp are 80~120：5~8：4~9：5~20：5~8：15~20.
5. according to claims 1 to 3 any one of them hawthorn alec, which is characterized in that the matter of loach, swamp eel described in Step d
Amount is than being 2~5：4~9.
6. hawthorn alec according to claim 4, which is characterized in that loach described in Step d, the mass ratio of swamp eel for 2~
5：4~9.
7. according to claims 1 to 3 any one of them hawthorn alec, which is characterized in that fish flesh paste is with fermenting described in step e
Mixture, salt, ginger powder, green onion, garlic mass ratio be 45~50：80~120：4~9：5~11：3~12：2~4.
8. hawthorn alec according to claim 4, which is characterized in that fish flesh paste described in step e and ferment mixture,
Salt, ginger powder, green onion, the mass ratio of garlic are 45~50：80~120：4~9：5~11：3~12：2~4.
9. the preparation method of hawthorn alec as described in claim 1, which is characterized in that described method includes following steps：a.
Take fresh pears and hawthorn clean after be beaten together, obtain mixing haw pulp；B. glutinous rice is cleaned after draining, steams 10 with water vapour
~15 minutes；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, wrinkled giant hyssop, perilla leaf, Chinese lute
Leaf, mixing haw pulp are uniformly mixed so as to obtain mixture, then mixture are put into porcelain container, are capped, are placed on shady and cool ventilation, send out naturally
Ferment 2~4 days；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush, obtain fish flesh paste；
E. mixture that the fish flesh paste that Step d is obtained is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into fermentation in jar,
Spontaneous fermentation 3~6 days；F. the vegetable oil that one layer of temperature is 120~150 degrees Celsius, sealing are poured on the product after step e fermentation
Preservation；Pears described in a steps and the mass ratio of hawthorn are 8~15：9~20；Glutinous rice described in step c, distiller's yeast yeast, wrinkled giant hyssop,
Perilla leaf, Folium eriobotryae mix the mass ratio of haw pulp as 80~120：5~8：4~9：5~20：5~8：15~20；Step e institute
Mixture, salt, ginger powder, green onion, the mass ratio of garlic stated fish flesh paste and fermented are 45~50：80~120：4~9：5~11：3~
12：2~4.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711236398.9A CN108112962A (en) | 2017-11-30 | 2017-11-30 | Hawthorn alec |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711236398.9A CN108112962A (en) | 2017-11-30 | 2017-11-30 | Hawthorn alec |
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