CN108433090B - Preparation method of snake sauce with chicken flavor and product thereof - Google Patents
Preparation method of snake sauce with chicken flavor and product thereof Download PDFInfo
- Publication number
- CN108433090B CN108433090B CN201810276413.0A CN201810276413A CN108433090B CN 108433090 B CN108433090 B CN 108433090B CN 201810276413 A CN201810276413 A CN 201810276413A CN 108433090 B CN108433090 B CN 108433090B
- Authority
- CN
- China
- Prior art keywords
- snake
- chicken
- sauce
- paste
- frying
- 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.)
- Active
Links
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
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of snake sauce with chicken flavor and a product thereof, wherein the preparation method comprises the following steps: (1) preparing the snakeskin mud; (2) preparing chicken breast and meat paste; (3) frying chicken breast paste; (4) preparing the snakeskin paste; (5) mixing and quickly frying; (6) packaging, sterilizing and cooling. The chicken flavor snake sauce prepared by the invention can simplify the preparation of flavor snakes, reduce the level requirement on cookers, enable common families to prepare delicious flavor snakes at home, and shorten the time for preparing flavor snakes in the catering industry; according to the snake sauce with chicken flavor, the snake skin and the chicken breast are added, so that the taste of a snake with the flavor can be enriched, the snake skin contains abundant collagen, and the chicken breast contains a large amount of protein, so that various proteins required by a human body can be effectively supplemented; the rhizoma Kaempferiae powder and coriander seed powder are added in the preparation process of the chicken breast meat paste, and the combination of the rhizoma Kaempferiae powder and the coriander seed powder with the chicken breast meat has the effect of dispelling cold dampness.
Description
Technical Field
The invention belongs to the technical field of food sauce, and particularly relates to a preparation method of a snake sauce with chicken flavor and a product of the snake sauce.
Background
The 'dragon and phoenix shape' is a traditional famous dish with a special style in she nationality in Jingning county, Zhejiang province, and when she nationality ancestors create the dish, the meaning of being safe and good is taken, and the she nationality famous dish is mainly prepared by cooking chicken (phoenix) and snake meat (dragon). The Ningxiang-flavor snake is a classic dish in Hunan, is improved by means of a 'dragon and phoenix-like' dish in Zhejiang province, and the prepared snake meat is spicy, delicious, fresh and delicious, is popular with people in Hunan, and becomes a delicacy for tourists to travel in Hunan at other places. Different from the 'prosperity brought by the dragon and the phoenix', the Ningxiang taste snake is very troublesome in preparation process, extremely high in technical level requirement on cookers, and long in preparation time in the catering industry, so that customers are long in waiting time. With the concern of people on food safety, many families want to make delicious snakes at home, but the snakes are often forbidden due to the complex making method.
Disclosure of Invention
The invention aims to provide a preparation method of chicken taste snake sauce and a product thereof, which solve the defects of complex preparation process and long preparation time of taste snakes.
The invention relates to a preparation method of snake sauce with chicken flavor, which comprises the following steps:
(1) preparing the snakeskin mud: collecting fresh snake skin, rinsing the snake skin with boiled water, scaling and cleaning, freezing and storing the snake skin after quick freezing, taking out the snake skin after freezing and storing, and immediately mincing the snake skin by a high-speed meat mincer to obtain snake skin mud;
(2) preparing chicken breast paste: selecting boneless chicken breast without chicken fat, and mincing into paste by a high-speed meat mincer to obtain chicken breast paste;
(3) frying chicken breast meat paste: adding the fine powder of the kaempferia galanga, the coriander seed powder and the salt into the chicken breast meat paste obtained in the step (2), stirring and uniformly mixing, and stewing and steaming to obtain a mixture; adding vegetable oil into a frying pan, keeping the temperature for 1-2 min after the oil temperature reaches 100-120 ℃, then adding the mixture and light soy sauce, and quickly frying to obtain chicken breast and meat paste;
(4) preparing the snakeskin paste: adding vegetable oil into a frying pan, keeping the temperature for 1-2 min after the oil temperature reaches 120-140 ℃, adding the snake skin mud obtained in the step (1), stir-frying, adding horseradish powder, ruta graveolens powder and salt in sequence in the stir-frying process, immediately adding the tsaoko powder, anise seed powder and long pepper powder after taking out of the frying pan, uniformly stirring, and stewing to obtain the snake skin mud sauce;
(5) mixing and quickly frying: putting the snake skin paste obtained in the step (4) into the chicken breast meat paste obtained in the step (3), mixing and quickly frying, adding dark soy sauce while frying, adding fresh purple perilla tender root and stem powder 1-2 min before taking out of a pot, and obtaining the chicken flavor snake paste after frying;
(6) packaging, sterilizing and cooling: weighing the flavor snake sauce in the step (5), packaging and sealing to obtain a sauce bag; putting the sauce bag into a sterilization pot for sterilization; and after sterilization, cooling to obtain the finished product of the snake sauce with chicken flavor.
In the step (1), the leaching time is 30-50 s, the freezing temperature is-40 to-50 ℃, the refrigerating time is 24h, and the rotating speed of the high-speed meat grinder is 300-400 r/min.
In the step (2), the rotating speed of the high-speed meat grinder is 300-350 r/min.
In the step (3), the mass ratio of the chicken breast meat paste, the kaempferia galangal powder, the coriander seed powder and the salt is (20-25): 10-12): 2-4): 3-5); the mass volume ratio of the chicken breast paste to the vegetable oil is 1 (100-134) kg/ml; the mass volume ratio of the chicken breast paste to the light soy sauce is 1 (0.8-1.0) kg/ml, and stewing is carried out for 1-2 h; and quickly frying for 1-3 min.
In the step (4), the mass ratio of the snakeskin mud, the horseradish powder, the ruta graveolens powder, the salt, the tsaoko powder, the anise seed powder and the long pepper powder is (20-25): (3-5): (2-4): (7-9): (3-5): 3-5); the mass volume ratio of the snakeskin mud to the vegetable oil is 1 (33-35) kg/ml; stir-frying for 3-5 min; the stewing time is 2-4 min.
In the step (5), the mass ratio of the snake skin paste, the chicken breast paste and the minced tender roots and stems of purple perilla is (6.9-12.8) to (5-10) to (1.3-2.3); the mass volume ratio of the snakeskin paste to the soy sauce is 1 (0.9-1.17) kg/ml; the quick frying time is 2-3 min.
In the step (6), the sterilization temperature is 110.5-121.5 ℃, and the sterilization time is 20-30 min; and cooling to the temperature of 10-20 ℃ of the sauce bag.
The snake sauce with chicken flavor is prepared according to the preparation method of the snake sauce with chicken flavor.
The method for preparing the snake with the chicken taste and the snake sauce comprises the following steps: cutting Carnis Serpentis, boiling in boiled water, and taking out; and then, pouring oil into a hot pot, adding the cooked snake meat section, quickly stir-frying, adding the snake sauce with chicken taste when the surface of the snake meat is scorched, adding the soup stock to submerge the snake meat after the fragrance is exploded, cooking with strong fire, pouring the whole pot into a pressure cooker, continuing to cook with strong fire, turning off the fire after the pressure cooker is aerated for 5-7 min, and pouring the pot into a basin to obtain the snake with the taste.
The mass ratio of the snake sauce with the chicken taste to the snake meat is 1 (4-5), the boiling time is 2-4 min, and the stir-frying time is 8-10 min.
The invention has the beneficial effects that:
1) the chicken taste snake sauce prepared by the invention can simplify the preparation of taste snakes, reduce the level requirement on cookers, ensure that common families can prepare delicious taste snakes at home, and shorten the time for preparing taste snakes in the catering industry; 2) according to the snake sauce with chicken flavor, the snake skin and the chicken breast are added, so that the taste of a snake with the flavor can be enriched, the snake skin contains abundant collagen, and the chicken breast contains a large amount of protein, so that various proteins required by a human body can be effectively supplemented; 3) the rhizoma Kaempferiae powder and coriander seed powder are added in the preparation process of the chicken breast meat paste, and the combination of the rhizoma Kaempferiae powder and the coriander seed powder has the effect of dispelling cold dampness; 4) the snake meat is cool in nature, so that warm chicken, tsaoko powder, long pepper powder and aniseed seed powder are added, the cool nature of the snake meat can be neutralized, side effects caused by eating too much snake meat can be avoided, and the mutton smell and fishy smell of the snake meat can be effectively covered; 5) in order to further remove the cowy smell of the snake meat, the minced tender roots and stems of the fresh purple perilla is added, and compared with the perilla leaves, the powdery purple perilla can better permeate into the snake meat to achieve the effect of removing the cowy smell; 6) the ingredients of the snake sauce with the taste are not added with any essence, pigment and preservative, and the shelf life of the product reaches more than 3 months.
Detailed Description
Example 1
Collecting 3kg of fresh snake skin, scraping the snake skin in an inverse scale mode, spraying boiled water for 30s, quickly freezing at minus 40 ℃, freezing and storing for 24h, and mincing into mud by a high-speed meat mincer at 300 r/min; adding 100mL of vegetable oil into a frying pan, keeping the temperature for 2min after the oil temperature reaches 120 ℃, then adding the snake skin mud, stir-frying for 4min, adding 750g of horseradish powder, 600g of ruta graveolens powder and 900g of salt in the stir-frying process, immediately adding 450g of tsaoko powder, 450g of anise seed powder and 450g of long pepper powder after stir-frying and taking out the materials from the frying pan, and stewing for 4min to obtain the snake skin mud sauce.
Meanwhile, 3kg of chicken breast is selected, minced into mud by a high-speed meat grinder at 300 r/min, 1500g of kaempferia galanga powder, 300g of coriander seed powder and 450g of salt are added, the mixture is stirred and uniformly mixed, stewing is carried out for 1h, 400mL of vegetable oil is added into a frying pan, the oil temperature is kept for 2min after reaching 100 ℃, then the stewed mixture and 3mL of light soy sauce are added, and the chicken breast paste is quickly fried for 2min to obtain the chicken breast paste.
6kg of snake skin paste and 4 kg of chicken breast paste are mixed and quickly fried for 3min, 6mL of dark soy sauce is added while frying, 1200g of fresh purple perilla tender rhizome powder is added when the mixture is taken out of a pot and continuously fried for 2min, and the chicken taste snake paste is obtained. Weighing, packaging, exhausting and sealing; sterilizing the sealed snake sauce with chicken taste in a sterilization pot at 116 deg.C for 30 min; and (5) putting the sterilized sealed sauce bag into an ice water bath for cooling for 40 min, and reducing the temperature of the sauce bag to 10 ℃. The product is labeled to obtain a finished product, the product can leave a factory after being inspected to be qualified, and the product is viscous semisolid, red and bright in color and delicious in taste.
Example 2
Collecting fresh snake skin of 6kg, scraping the snake skin in an inverse scale mode, spraying boiled water for 50 sec, quickly freezing at-50 ℃, freezing for 36 h, and mincing into mud by a high-speed meat mincer of 350 r/min; adding 200mL of vegetable oil into a frying pan, keeping the temperature for 2min after the oil temperature reaches 140 ℃, then adding the snakeskin mud, stir-frying for 5min, and sequentially adding 1500g of horse radish powder, 1200g of ruta graveolens powder and 2000g of salt in the stir-frying process; after stir-frying, 900g of tsaoko powder, 900g of anise seed powder and 900g of long pepper powder are added immediately, stirred evenly and braised for 3min to obtain the snake skin paste.
Simultaneously selecting 6kg of chicken breast, mincing into mud by a high-speed meat mincer at 300 r/min, adding 3000g of kaempferia galanga mince, 600g of coriander seed powder and 900g of salt, stirring uniformly, and stewing for 2h to obtain a mixture; adding 600mL of vegetable oil into a frying pan, keeping the temperature for 2min after the oil temperature reaches 120 ℃, then adding the steamed mixture and 6mL of light soy sauce, and quickly frying for 2min to obtain the chicken breast meat paste;
13 kg of snake skin paste and 11 kg of chicken breast paste are mixed and quickly fried for 3min, 12mL of dark soy sauce is added while frying, 2400g of fresh purple perilla tender rhizome powder is added when the snake skin paste is taken out of a pot and continuously fried for 2min, and the chicken taste snake paste is obtained. Weighing, packaging, exhausting and sealing; sterilizing the sealed snake sauce with chicken taste in a sterilization pot at 121.5 deg.C for 30 min; and (5) putting the sterilized sealed sauce bag into an ice water bath for cooling for 40 min, and reducing the temperature of the sauce bag to 10 ℃. The product is labeled to obtain a finished product, the product can leave a factory after being inspected to be qualified, and the product is viscous semisolid, red and bright in color and delicious in taste.
Example 3
Collecting 4.5kg of fresh snake skin, scraping the snake skin in an inverse scale manner, spraying boiled water for 40 sec, quickly freezing at minus 45 ℃, freezing for 48h, and mincing into mud by a high-speed meat mincer at 400 r/min; adding 150mL of vegetable oil into a frying pan, keeping the oil temperature at 120 ℃ for 2min, adding the snake skin mud, frying for 3min, adding 900g of horseradish powder, 750g of ruta graveolens powder and 1200g of salt in the frying process, taking out the snake skin mud from the frying pan after frying for a while, immediately adding 500g of tsaoko powder, 500g of anise seed powder and 500g of long pepper powder, stirring uniformly, and stewing for 3min to obtain the snake skin mud sauce.
Meanwhile, 4.5kg of chicken breast is selected, minced into mud by a high-speed meat grinder at 300 r/min, 2400g of kaempferia galanga powder, 450g of coriander seed powder and 600g of salt are added, stirred and mixed uniformly, braized for 2h, 450mL of vegetable oil is added into a frying pan, the oil temperature reaches 120 ℃, the mixture is kept for 2min, 4mL of braised and steamed mixture and light soy sauce are added, and the chicken breast paste is quickly fried for 2min to obtain the chicken breast paste.
Mixing 8.5 kg of snake skin paste with 8 kg of chicken breast paste, quickly frying for 3min, adding 10mL of dark soy sauce while frying, adding 1800g of fresh purple perilla tender rhizome powder when the mixture is taken out of a pot, and continuously frying for 2min to obtain the chicken taste snake paste. Weighing, packaging, exhausting and sealing; placing the sealed snake sauce with chicken taste into a sterilization pot for sterilization at 120 deg.C for 40 min; and (5) putting the sterilized sealed sauce bag into an ice water bath for cooling for 40 min, and reducing the temperature of the sauce bag to 10 ℃. The product is labeled to obtain a finished product, the product can leave a factory after being inspected to be qualified, and the product is viscous semisolid, red and bright in color and delicious in taste.
Claims (10)
1. A preparation method of snake sauce with chicken flavor comprises the following steps:
(1) preparing the snakeskin mud: collecting fresh snake skin, rinsing the snake skin with boiled water, scaling and cleaning, freezing and storing the snake skin after quick freezing, taking out the snake skin after freezing and storing, and immediately mincing the snake skin by a high-speed meat mincer to obtain snake skin mud;
(2) preparing chicken breast paste: selecting boneless chicken breast without chicken fat, and mincing into paste by a high-speed meat mincer to obtain chicken breast paste;
(3) frying chicken breast meat paste: adding the fine powder of the kaempferia galanga, the coriander seed powder and the salt into the chicken breast meat paste obtained in the step (2), stirring and uniformly mixing, and stewing and steaming to obtain a mixture; adding vegetable oil into a frying pan, keeping the temperature for 1-2 min after the oil temperature reaches 100-120 ℃, then adding the mixture and light soy sauce, and quickly frying to obtain chicken breast and meat paste;
(4) preparing the snakeskin paste: adding vegetable oil into a frying pan, keeping the temperature for 1-2 min after the oil temperature reaches 120-140 ℃, adding the snake skin mud obtained in the step (1), stir-frying, adding horseradish powder, ruta graveolens powder and salt in sequence in the stir-frying process, immediately adding the tsaoko powder, anise seed powder and long pepper powder after taking out of the frying pan, uniformly stirring, and stewing to obtain the snake skin mud sauce;
(5) mixing and quickly frying: putting the snake skin paste obtained in the step (4) into the chicken breast meat paste obtained in the step (3), mixing and quickly frying, adding dark soy sauce while frying, adding fresh purple perilla tender root and stem powder 1-2 min before taking out of a pot, and obtaining chicken meat snake paste after frying;
(6) packaging, sterilizing and cooling: weighing the flavor snake sauce in the step (5), packaging and sealing to obtain a sauce bag; putting the sauce bag into a sterilization pot for sterilization; and after sterilization, cooling to obtain the finished product of the chicken flavor snake sauce.
2. The preparation method of the snake sauce with the taste of chicken meat according to claim 1, wherein in the step (1), the leaching time is 30-50 s, the freezing temperature is-40-50 ℃, the cold storage time is 24-48 h, and the rotating speed of a high-speed meat grinder is 300-400 r/min.
3. The preparation method of the snake sauce with the taste of chicken meat according to claim 1, wherein in the step (2), the rotating speed of the high-speed meat grinder is 300-350 r/min.
4. The preparation method of the snake sauce with the chicken flavor is characterized in that in the step (3), the mass ratio of the chicken breast meat paste, the kaempferia galanga mince, the coriander seed powder and the salt is (20-25): 10-12): 2-4: 3-5; the mass volume ratio of the chicken breast paste to the vegetable oil is 1 (100-134) kg/ml; the mass volume ratio of the chicken breast paste to the light soy sauce is 1 (0.8-1.0) kg/mL, and stewing is carried out for 1-2 h; and quickly frying for 1-3 min.
5. The method for preparing snake sauce with chicken taste according to claim 1, wherein in the step (4), the mass ratio of the snake skin paste, the horseradish powder, the ruta graveolens powder, the salt, the tsaoko powder, the anise seed powder and the long pepper powder is (20-25): 3-5): 2-4): 7-9): 3-5; the mass volume ratio of the snakeskin mud to the vegetable oil is 1 (33-35) kg/ml; stir-frying for 3-5 min; the stewing time is 2-4 min.
6. The preparation method of the snake sauce with the chicken flavor according to claim 1, wherein in the step (5), the mass ratio of the snake skin paste, the chicken breast paste and the minced tender perilla rhizomes is (6.9-12.8) to (5-10) to (1.3-2.3); the mass volume ratio of the snakeskin paste to the dark soy sauce is 1 (0.9-1.17) kg/ml; the quick frying time is 2-3 min.
7. The preparation method of the snake sauce with chicken flavor according to claim 1, wherein in the step (6), the sterilization temperature is 110.5-121.5 ℃, and the sterilization time is 20-30 min; and cooling to the temperature of 10-20 ℃ of the sauce bag.
8. The chicken flavor snake sauce prepared by the method according to any one of claims 1 to 7.
9. The method of preparing flavored snakes from chicken flavored snake sauce according to claim 8, comprising the steps of: cutting Carnis Serpentis, boiling in boiled water, and taking out; and then, pouring oil into a hot pot, adding the cooked snake meat section, quickly stir-frying, adding the snake sauce with chicken taste when the surface of the snake meat is scorched, adding the soup stock to submerge the snake meat after the fragrance is exploded, cooking with strong fire, pouring the whole pot into a pressure cooker, continuing to cook with strong fire, turning off the fire after the pressure cooker is aerated for 5-7 min, and pouring the pot into a basin to obtain the snake with the taste.
10. The method for preparing the snake with the chicken taste and the flavor according to claim 9, wherein the mass ratio of the chicken taste and the snake sauce to the snake is 1 (4-5), the boiling time is 2-4 min, and the stir-frying time is 8-10 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810276413.0A CN108433090B (en) | 2018-03-30 | 2018-03-30 | Preparation method of snake sauce with chicken flavor and product thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810276413.0A CN108433090B (en) | 2018-03-30 | 2018-03-30 | Preparation method of snake sauce with chicken flavor and product thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN108433090A CN108433090A (en) | 2018-08-24 |
| CN108433090B true CN108433090B (en) | 2021-07-27 |
Family
ID=63198423
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810276413.0A Active CN108433090B (en) | 2018-03-30 | 2018-03-30 | Preparation method of snake sauce with chicken flavor and product thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108433090B (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063202A (en) * | 1991-01-19 | 1992-08-05 | 索连江 | Processing technology of " Long-Feng " canned foods |
| CN1416739A (en) * | 2002-11-18 | 2003-05-14 | 田先云 | Chafing dish dipping thick sauce and its production process |
| CN105767915A (en) * | 2016-03-22 | 2016-07-20 | 山东海波海洋生物科技股份有限公司 | Flavored snake-meat food and preparation method thereof |
| CN107080176A (en) * | 2016-02-15 | 2017-08-22 | 卢峰 | The preparation method that a kind of tinfoil bakes DAWANGSHE |
| CN107373560A (en) * | 2017-07-27 | 2017-11-24 | 灵山县龙璇蛇业有限公司 | A kind of preparation method of snake soup |
-
2018
- 2018-03-30 CN CN201810276413.0A patent/CN108433090B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1063202A (en) * | 1991-01-19 | 1992-08-05 | 索连江 | Processing technology of " Long-Feng " canned foods |
| CN1416739A (en) * | 2002-11-18 | 2003-05-14 | 田先云 | Chafing dish dipping thick sauce and its production process |
| CN107080176A (en) * | 2016-02-15 | 2017-08-22 | 卢峰 | The preparation method that a kind of tinfoil bakes DAWANGSHE |
| CN105767915A (en) * | 2016-03-22 | 2016-07-20 | 山东海波海洋生物科技股份有限公司 | Flavored snake-meat food and preparation method thereof |
| CN107373560A (en) * | 2017-07-27 | 2017-11-24 | 灵山县龙璇蛇业有限公司 | A kind of preparation method of snake soup |
Non-Patent Citations (1)
| Title |
|---|
| 口味蛇;Oasis_Vincent;《下厨房》;20151217;正文第1-2页 * |
Also Published As
| Publication number | Publication date |
|---|---|
| CN108433090A (en) | 2018-08-24 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN110973564A (en) | Sichuan beef tallow hotpot condiment | |
| KR20140024700A (en) | Method for manufacturing of sundae containing functional components | |
| CN103478353A (en) | Production method of health-keeping dendrobium devoninum paxt dinner | |
| CN106174084A (en) | A kind of Budgerigar chicken claw leisure food and preparation method thereof | |
| CN104397750B (en) | Method for processing sauced chicken giblets | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN102813136A (en) | Shrimp dumpling and preparation method thereof | |
| KR101591936B1 (en) | A manufacturing method for spicy seasoned sauce chicken and spicy seasoned sauce chicken manufactured by the same | |
| CN105661353A (en) | Roast duck in flavor of cured meat and wine lees and processing method of roast duck | |
| CN102100359A (en) | Making method of steamed bun with root mustard stuffing | |
| CN101584479B (en) | Cooking method of roast cock | |
| CN108433090B (en) | Preparation method of snake sauce with chicken flavor and product thereof | |
| KR20210148644A (en) | Algoptang manufacturing method | |
| KR20210124863A (en) | Enzyme extract is a method of manufacturing organic raw noodles using added bone marrow broth | |
| CN105029482A (en) | Assorted meat ball and manufacturing technique thereof | |
| CN110623226A (en) | Special marinating material for marinated rice and preparation method thereof | |
| CN111616309A (en) | Roast chicken formula and processing technology thereof | |
| CN116138404B (en) | Preparation method of salt roasted chicken | |
| KR101373045B1 (en) | Manufacturing method of imjasootang comprising white gourd | |
| CN108634285B (en) | Snake sauce with taste and preparation method thereof | |
| CN107660782A (en) | A kind of preparation method of sesame oil thick chilli sauce | |
| CN105942235A (en) | Appetite promoting and liquid engendering cumquat beef jerky and preparation method thereof | |
| CN106174060A (en) | A kind of Radix et Caulis Opuntiae Dillenii stomach invigorating spleen reinforcing dried beef and preparation method thereof | |
| CN114557428A (en) | Chafing dish chicken and preparation method thereof | |
| CN105581263A (en) | Stewed meat balls capable of being stored and transported through freezing and ready to eat after microwave heating and preparation method of stewed meat balls |
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 | ||
| GR01 | Patent grant | ||
| GR01 | Patent grant |