CN108464490A - A kind of production method of seasoning bamboo shoots sweet tea sauce - Google Patents
A kind of production method of seasoning bamboo shoots sweet tea sauce Download PDFInfo
- Publication number
- CN108464490A CN108464490A CN201810311899.7A CN201810311899A CN108464490A CN 108464490 A CN108464490 A CN 108464490A CN 201810311899 A CN201810311899 A CN 201810311899A CN 108464490 A CN108464490 A CN 108464490A
- Authority
- CN
- China
- Prior art keywords
- bamboo shoots
- tomato
- parts
- sweet tea
- seasoning
- 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
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
Abstract
The invention discloses a kind of production methods of seasoning bamboo shoots sweet tea sauce, this method includes first pre-processing bamboo shoots and tomato to obtain bamboo shoot cube and tomato fourth, then edible oil and dispensing are carried out cooking processing and obtains flavored oils, bamboo shoot cube, tomato fourth and flavored oils are cooked and are added other dispensings again, bamboo shoots sweet tea sauce finished product must have both been seasoned after bag cooling sterilization is filled into after stirring evenly.Seasoning bamboo shoots sweet tea dark reddish brown pool glow produced by the present invention, taste is fragrant and sweet, gives off a strong fragrance；The advantages of in combination with two kinds of raw material of bamboo shoots and tomato, contain abundant amino acid and vitamin and various the essential trace elements of the human bodys.
Description
Technical field
The present invention relates to food seasoning processing technique fields, and in particular to a kind of production method of seasoning bamboo shoots sweet tea sauce.
Background technology
With the development of cooking culture, a variety of different tartar sauces emerge one after another, using bamboo shoot as the flavouring of primary raw material,
It is deep to be liked there is long history in China by numerous people, it is important a member of flavouring family.Currently, in China market
Mostly it is characteristic tradition sauce, is improved with quality of life as people's consumption idea changes, more need health food and taste only
Special tartar sauce.China is concentrated mainly on preliminary seasoning to the research of tartar sauce, for the tartar sauce suitable for consumer taste
It studies less.If with tartar sauce on the basis of taste is classified, series flavor allotment is carried out, differently flavoured seasoning is developed
Sauce develops series of products, can not only expand market, meet consumer demand, and more stimulation consumption can also improve product
Added value, considerable interests are brought to enterprise.Bamboo shoots taste is pure and fresh, tasty and refreshing, delicious, be rich in a variety of amino acid, and fat, form sediment
Powder content is low, belongs to natural low fat, low-calorie diet, has higher diet nutritional value and food health-care effect, and tomato contains
" tomatin ", play the role of inhibit bacterium；Malic acid, citric acid and the carbohydrate contained, peptic function.Tomato contains
Abundant nutrition, but there are many fruits in the dish that function is referred to as mystery.The organic acids such as malic acid and citric acid in tomato, also
There is increase gastric acidity, help digest, adjusts the effect of gastrointestinal function.Contain tartaric acid in tomato, the content of cholesterol can be reduced,
It is very helpful to hyperlipemia.Tomato rich in vitamin A, vitamin C, vitamin B1, vitamin B2 and carrotene and calcium,
The multiple elements such as phosphorus, potassium, magnesium, iron, zinc, copper and iodine also contain protein, carbohydrate, organic acid, cellulose.Now, people are universal
Healthy diet and food quality are paid close attention to, dietary structure develops to the vegetarian diet structuring of pollution-free food, and bamboo shoots and its product are increasingly
It is welcomed by the people.If can be combined tomato with bamboo shoots, develop the distinctive tartar sauce of tool, will greatly promote bamboo shoots and
The added value of tomato.
Invention content
The purpose of the invention is to overcome the above-mentioned technological deficiency present in the prior art, a kind of seasoning bamboo shoots sweet tea is provided
The production method of sauce.
To achieve the goals above, the present invention provides it is a kind of seasoning bamboo shoots sweet tea sauce production method, this method include with
Lower step：
(1) choose meat it is thick, it is not damaged, without rot, without insect pest and without apparent coarse-fibred bamboo shoots, after removing bamboo shoot clothing cleaning do
Only, then bamboo shoots are put into containing impregnating 5-8min in citric acid and ascorbic aqueous solution, then bamboo shoots is drained and are cut into bamboo shoots
Fourth；Selection shape is mellow and full, thin skin is elastic, solid not soft tomato, is put into after cleaning up in 50-70 DEG C of hot water and boils in a covered pot over a slow fire 2-
5min is removed the peel after draining tomato and is then cut into tomato fourth；
(2) 10 portions of edible oils are poured into boiled 3-5min in frying pan, when postcooling of stopping working is to 50-60 DEG C, 0.2-0.3 is added
Part fennel, 0.3-0.4 parts of ginger, 0.05-0.1 parts of spiceleaf, 0.5-0.8 parts of sesame oil, 0.2-0.3 parts of zingiber kawagoii,
15-20min is cooked with small fire after 0.3-0.4 parts of illiciumverum, fiery cooled and filtered is closed and collects to obtain flavored oils；
(3) flavored oils obtained in step (2) are put into frying pan when being warming up to 90-100 DEG C, are added in step (1)
To 4-6 part of 2-4 parts of bamboo shoot cube and tomato fourth cook 10-20min, the sesame of 0.5-0.8 parts of addition when off the pot, 0.5-1 parts
Grating peanut grain, 0.2-0.5 parts of rock sugar stirs evenly postcooling and obtains seasoning bamboo shoots sweet tea sauce；
(4) the seasoning bamboo shoots sweet tea sauce obtained in step (3) is filled into bag by standard, sterilizes after vacuumizing, then will kills
Product after bacterium is cooled to room temperature.
Preferably, step (1) described aqueous solution is described in the citric acid containing 0.5 weight % and 0.5 weight %
Vitamin C.
Preferably, in step (4), the sterilization, condition includes：Sterilization temperature is 80-100 DEG C, and sterilizing time is
20-30min。
Through the above technical solutions, a kind of production method of seasoning bamboo shoots sweet tea sauce provided by the invention has the following advantages：
(1) it is simple to make method and process for the seasoning bamboo shoots sweet tea sauced in the present invention, either large-scale industrial production or family
Front yard makes be suitable on a small scale.
(2) seasoning bamboo shoots sweet tea sauce production method of the invention obtains sweet tea dark reddish brown pool glow, taste is fragrant and sweet, gives off a strong fragrance.
(3) the advantages of seasoning bamboo shoots sweet tea sauce obtained combines two kinds of raw materials of bamboo shoots and tomato in the present invention, containing abundant
Amino acid and vitamin and various the essential trace elements of the human bodys.
Specific implementation mode
The endpoint of disclosed range and any value are not limited to the accurate range or value herein, these ranges or
Value should be understood as comprising the value close to these ranges or value.For numberical range, between the endpoint value of each range, respectively
It can be combined with each other between the endpoint value of a range and individual point value, and individually between point value and obtain one or more
New numberical range, these numberical ranges should be considered as specific open herein.
A kind of production method of seasoning bamboo shoots sweet tea sauce of the present invention, this approach includes the following steps：
(1) choose meat it is thick, it is not damaged, without rot, without insect pest and without apparent coarse-fibred bamboo shoots, after removing bamboo shoot clothing cleaning do
Only, then bamboo shoots are put into containing impregnating 5-8min in citric acid and ascorbic aqueous solution, then bamboo shoots is drained and are cut into bamboo shoots
Fourth；Selection shape is mellow and full, thin skin is elastic, solid not soft tomato, is put into after cleaning up in 50-70 DEG C of hot water and boils in a covered pot over a slow fire 2-
5min is removed the peel after draining tomato and is then cut into tomato fourth；
(2) 10 portions of edible oils are poured into boiled 3-5min in frying pan, when postcooling of stopping working is to 50-60 DEG C, 0.2-0.3 is added
Part fennel, 0.3-0.4 parts of ginger, 0.05-0.1 parts of spiceleaf, 0.5-0.8 parts of sesame oil, 0.2-0.3 parts of zingiber kawagoii,
15-20min is cooked with small fire after 0.3-0.4 parts of illiciumverum, fiery cooled and filtered is closed and collects to obtain flavored oils；
(3) flavored oils obtained in step (2) are put into frying pan when being warming up to 90-100 DEG C, are added in step (1)
To 4-6 part of 2-4 parts of bamboo shoot cube and tomato fourth cook 10-20min, the sesame of 0.5-0.8 parts of addition when off the pot, 0.5-1 parts
Grating peanut grain, 0.2-0.5 parts of rock sugar stirs evenly postcooling and obtains seasoning bamboo shoots sweet tea sauce；
(4) the seasoning bamboo shoots sweet tea sauce obtained in step (3) is filled into bag by standard, sterilizes after vacuumizing, then will kills
Product after bacterium is cooled to room temperature.
The present inventor has found in the course of the study, using bamboo shoots, tomato as primary raw material, is aided with other dispensings
The pool glow of making seasoning bamboo shoots sweet tea dark reddish brown, taste is fragrant and sweet, gives off a strong fragrance, and bamboo shoots therein are crispy and delicious, and the product can be tied
The characteristics of closing both bamboo shoots and tomato, there is abundant amino acid and vitamin and various the essential trace elements of the human bodys.
Usually, citric acid is widely used in the production of various beverages, fruit juice, can, candy, jam, jelly, makes production
The tart flavour of product is clearly palatable, and has the fragrant and sweet of fruity.Citric acid itself is one of natural component of fruit juice, not only assigns drinking water
Fruit flavor, and have the effects that solubilising, buffer, is anti-oxidant, the blending of the ingredients such as sugar, essence, the pigment in beverage can be made to coordinate,
Form suitable taste and flavor.The ascorbic acid solution that a concentration of 0.1% is such as added in the fruit and vegetable materials after cutting skin can
Prevent raw material oxidizing brown stain.Citric acid is also used as synergist, to control the vigor of phenolase, prevents enzymatic browning.In jam and
Flavor, and Wheat Protein can equally be promoted in jelly.Vitamin C can prevent fruits and vegetables from generating brown stain, decoloration, in addition also
Antioxidant and stabilizer can be used as.In the present invention, the bamboo shoots cleaned up are immersed in containing citric acid and vitamin C
Aqueous solution in, on the one hand can season the shelf-life of bamboo shoots sweet tea sauce, in addition can also improve seasoning bamboo shoots sweet tea sauce taste, preferably
Ground, step (1) described aqueous solution is the dimension life of the citric acid containing 0.5 weight % and 0.5% weight in the present invention
Plain C.
Conventional sterilization mode can be used after being filled into bag in production method according to the present invention, seasoning bamboo shoots sweet tea sauce, still
It is described to kill in step (4) in order to make seasoning bamboo shoots sweet tea sauce that there is better flavor effect and keep the nutriment of the inside
Bacterium, condition include：Sterilization temperature is 80-100 DEG C, sterilizing time 20-30min.
The present invention will be described in detail by way of examples below.
Embodiment 1
The production method that the present embodiment is used to illustrate seasoning bamboo shoots sweet tea sauce of the present invention.
(1) choose meat it is thick, it is not damaged, without rot, without insect pest and without apparent coarse-fibred bamboo shoots, after removing bamboo shoot clothing cleaning do
Only, then bamboo shoots are put into the ascorbic aqueous solution of the citric acid containing 0.5% weight % and 0.5% weight % and are impregnated
5min, then bamboo shoots are drained and are cut into bamboo shoot cube；Selection shape is mellow and full, thin skin is elastic, solid not soft tomato, cleans up
It is put into afterwards in 50 DEG C of hot water and boils in a covered pot over a slow fire 2min, removed the peel after tomato is drained and be then cut into tomato fourth；
(2) 10 portions of edible oils are poured into boiled 3min in frying pan, when postcooling of stopping working is to 50 DEG C, the fennel of 0.2 part of addition,
It is cooked with small fire after 0.3 part of ginger, 0.05 part of spiceleaf, 0.5 part of sesame oil, 0.2 part of zingiber kawagoii, 0.3 part of illiciumverum
15min closes fiery cooled and filtered and collects to obtain flavored oils；
(3) flavored oils obtained in step (2) are put into frying pan when being warming up to 90 DEG C, are added and obtain in step (1)
4 parts of 2 parts of bamboo shoot cube and tomato fourth cook 10min, and 0.5 part of sesame, 0.5 part of grating peanut grain, 0.2 part of ice are added when off the pot
Sugar stirs evenly postcooling and obtains seasoning bamboo shoots sweet tea sauce；
(4) the seasoning bamboo shoots sweet tea sauce obtained in step (3) is filled into bag by standard, after vacuumizing in 80 DEG C of disinfection tanks
20min is sterilized, bamboo shoots sweet tea sauce finished product must both be seasoned by being then cooled to room temperature the product after sterilization.
Embodiment 2
The production method that the present embodiment is used to illustrate seasoning bamboo shoots sweet tea sauce of the present invention.
(1) choose meat it is thick, it is not damaged, without rot, without insect pest and without apparent coarse-fibred bamboo shoots, after removing bamboo shoot clothing cleaning do
Only, then bamboo shoots are put into the ascorbic aqueous solution of the citric acid containing 0.5% weight % and 0.5% weight % and are impregnated
6min, then bamboo shoots are drained and are cut into bamboo shoot cube；Selection shape is mellow and full, thin skin is elastic, solid not soft tomato, cleans up
It is put into afterwards in 60 DEG C of hot water and boils in a covered pot over a slow fire 3min, removed the peel after tomato is drained and be then cut into tomato fourth；
(2) 10 portions of edible oils are poured into boiled 4min in frying pan, when postcooling of stopping working is to 55 DEG C, 0.25 part of fennel is added
Small fire is used after perfume, 0.36 part of ginger, 0.08 part of spiceleaf, 0.7 part of sesame oil, 0.25 part of zingiber kawagoii, 0.35 part of illiciumverum
18min is cooked, fiery cooled and filtered is closed and collects to obtain flavored oils；
(3) flavored oils obtained in step (2) are put into frying pan when being warming up to 95 DEG C, are added and obtain in step (1)
5 parts of 3 parts of bamboo shoot cube and tomato fourth cook 15min, and 0.6 part of sesame, 0.8 part of grating peanut grain, 0.4 part of ice are added when off the pot
Sugar stirs evenly postcooling and obtains seasoning bamboo shoots sweet tea sauce；
(4) the seasoning bamboo shoots sweet tea sauce obtained in step (3) is filled into bag by standard, after vacuumizing in 90 DEG C of disinfection tanks
25min is sterilized, bamboo shoots sweet tea sauce finished product must both be seasoned by being then cooled to room temperature the product after sterilization.
Embodiment 3
The production method that the present embodiment is used to illustrate seasoning bamboo shoots sweet tea sauce of the present invention.
(1) choose meat it is thick, it is not damaged, without rot, without insect pest and without apparent coarse-fibred bamboo shoots, after removing bamboo shoot clothing cleaning do
Only, then bamboo shoots are put into the ascorbic aqueous solution of the citric acid containing 0.5% weight % and 0.5% weight % and are impregnated
8min, then bamboo shoots are drained and are cut into bamboo shoot cube；Selection shape is mellow and full, thin skin is elastic, solid not soft tomato, cleans up
It is put into afterwards in 70 DEG C of hot water and boils in a covered pot over a slow fire 5min, removed the peel after tomato is drained and be then cut into tomato fourth；
(2) 10 portions of edible oils are poured into boiled 5min in frying pan, when postcooling of stopping working is to 60 DEG C, the fennel of 0.3 part of addition,
It is cooked with small fire after 0.4 part of ginger, 0.1 part of spiceleaf, 0.8 part of sesame oil, 0.3 part of zingiber kawagoii, 0.4 part of illiciumverum
20min closes fiery cooled and filtered and collects to obtain flavored oils；
(3) flavored oils obtained in step (2) are put into frying pan when being warming up to 100 DEG C, are added and obtain in step (1)
6 parts of 4 parts of bamboo shoot cube and tomato fourth cook 20min, and 0.8 part of sesame, 1 part of grating peanut grain, 0.5 part of ice are added when off the pot
Sugar stirs evenly postcooling and obtains seasoning bamboo shoots sweet tea sauce；
(4) the seasoning bamboo shoots sweet tea sauce obtained in step (3) is filled into bag by standard, in 100 DEG C of disinfection tanks after vacuumizing
Middle sterilization 30min, bamboo shoots sweet tea sauce finished product must both be seasoned by being then cooled to room temperature the product after sterilization.
The preferred embodiment of the present invention has been described above in detail, and still, the present invention is not limited thereto.In the skill of the present invention
In art conception range, technical scheme of the present invention can be carried out a variety of simple variants, including each technical characteristic with it is any its
Its suitable method is combined, and it should also be regarded as the disclosure of the present invention for these simple variants and combination, belongs to
Protection scope of the present invention.
Claims (3)
1. a kind of production method of seasoning bamboo shoots sweet tea sauce, which is characterized in that this approach includes the following steps：
(1) selection meat is thick, not damaged, nothing is rotted, without insect pest and without apparent coarse-fibred bamboo shoots, is cleaned up after removing bamboo shoot clothing,
Then bamboo shoots are put into containing impregnating 5-8min in citric acid and ascorbic aqueous solution, then bamboo shoots is drained and are cut into bamboo shoot cube；
Selection shape is mellow and full, thin skin is elastic, solid not soft tomato, is put into after cleaning up in 50-70 DEG C of hot water and boils in a covered pot over a slow fire 2-
5min is removed the peel after draining tomato and is then cut into tomato fourth；
(2) 10 portions of edible oils are poured into boiled 3-5min in frying pan, when postcooling of stopping working is to 50-60 DEG C, is added 0.2-0.3 parts
Fennel, 0.3-0.4 parts of ginger, 0.05-0.1 parts of spiceleaf, 0.5-0.8 parts of sesame oil, 0.2-0.3 parts of zingiber kawagoii, 0.3-
15-20min is cooked with small fire after 0.4 part of illiciumverum, fiery cooled and filtered is closed and collects to obtain flavored oils；
(3) flavored oils obtained in step (2) are put into frying pan when being warming up to 90-100 DEG C, are added and obtain in step (1)
4-6 parts of 2-4 parts of bamboo shoot cube and tomato fourth cook 10-20min, and 0.5-0.8 parts of sesame, 0.5-1 parts of design of scattered small flowers and plants are added when off the pot
Raw grain, 0.2-0.5 parts of rock sugar stir evenly postcooling and obtain seasoning bamboo shoots sweet tea sauce；
(4) the seasoning bamboo shoots sweet tea sauce obtained in step (3) is filled into bag by standard, is sterilized after vacuumizing, after then sterilizing
Product be cooled to room temperature.
2. a kind of production method of seasoning bamboo shoots sweet tea sauce according to claim 1, which is characterized in that step (1) described water
Solution is the vitamin C of the citric acid containing 0.5 weight % and 0.5 weight %.
3. a kind of production method of seasoning bamboo shoots sweet tea sauce according to claim 1, which is characterized in that in step (4), institute
Sterilization is stated, condition includes：Sterilization temperature is 80-100 DEG C, sterilizing time 20-30min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810311899.7A CN108464490A (en) | 2018-04-09 | 2018-04-09 | A kind of production method of seasoning bamboo shoots sweet tea sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810311899.7A CN108464490A (en) | 2018-04-09 | 2018-04-09 | A kind of production method of seasoning bamboo shoots sweet tea sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108464490A true CN108464490A (en) | 2018-08-31 |
Family
ID=63262903
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810311899.7A Pending CN108464490A (en) | 2018-04-09 | 2018-04-09 | A kind of production method of seasoning bamboo shoots sweet tea sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108464490A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844242A (en) * | 2012-12-04 | 2014-06-11 | 韦广磨 | Asparagus sauce |
| JP2015065813A (en) * | 2013-09-26 | 2015-04-13 | 圭子 中田 | Salsa sauce |
| CN104886533A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A canned wild bamboo shoot sauce |
| CN105995927A (en) * | 2016-05-26 | 2016-10-12 | 饶世柱 | Making method of bamboo-shoot health-care sauce |
| CN106135869A (en) * | 2015-04-09 | 2016-11-23 | 安徽省石台县七井山食品有限公司 | A kind of wild bamboo sprout beans and preparation method thereof |
| CN106418449A (en) * | 2016-09-24 | 2017-02-22 | 防城港市港口区思达电子科技有限公司 | Vegetable sauce for meat |
| CN106923305A (en) * | 2017-05-16 | 2017-07-07 | 马鞍山市晶翔食品有限公司 | A kind of delicate fragrance asparagus chili sauce and preparation method thereof |
-
2018
- 2018-04-09 CN CN201810311899.7A patent/CN108464490A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103844242A (en) * | 2012-12-04 | 2014-06-11 | 韦广磨 | Asparagus sauce |
| JP2015065813A (en) * | 2013-09-26 | 2015-04-13 | 圭子 中田 | Salsa sauce |
| CN104886533A (en) * | 2014-07-11 | 2015-09-09 | 石台县小菜一碟农产品有限公司 | A canned wild bamboo shoot sauce |
| CN106135869A (en) * | 2015-04-09 | 2016-11-23 | 安徽省石台县七井山食品有限公司 | A kind of wild bamboo sprout beans and preparation method thereof |
| CN105995927A (en) * | 2016-05-26 | 2016-10-12 | 饶世柱 | Making method of bamboo-shoot health-care sauce |
| CN106418449A (en) * | 2016-09-24 | 2017-02-22 | 防城港市港口区思达电子科技有限公司 | Vegetable sauce for meat |
| CN106923305A (en) * | 2017-05-16 | 2017-07-07 | 马鞍山市晶翔食品有限公司 | A kind of delicate fragrance asparagus chili sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN113749234A (en) | Raw material formula and preparation method of tomato soup | |
| KR101627299B1 (en) | Kimchi seasoning containing perilla seed oil, method for manufacturing kimchi using the same, and kimchi prepared by using the same | |
| CN110973567A (en) | Composite seasoning sauce for stew pan and preparation method and application thereof | |
| KR101389679B1 (en) | Method for manufacturing healthful fruits preserved in honey | |
| KR101685458B1 (en) | Manufacturing method for a healthy soybean paste using natural material | |
| CN103461967B (en) | Spiced pleurotus eryngii slices | |
| KR101852959B1 (en) | Canning samgyetang for vacuum packing long term storage and Method of preparing of the Same | |
| KR100515973B1 (en) | Food preservative composition and food comprising the same | |
| KR101802181B1 (en) | Method for Manufacturing Ssam Containing Fried Loach | |
| CN107006817A (en) | A kind of preparation method of orange peel Kiwi berry compound nectar | |
| CN107581546A (en) | A kind of processing method for salting of dried lactuca | |
| CN107252070A (en) | A kind of preparation method of the poor capsicum of zinc selenium | |
| JP2003274908A (en) | Potage, and method for producing the same | |
| KR20110082849A (en) | Instant old fermented kimchi soup and a manufacturing method thereof | |
| KR20160099201A (en) | A method for preparing korean hot papper paste with blueberry syrup | |
| KR101861747B1 (en) | A Hard-boiled Food Containing Mushroom and Squid and A Method For Preparing Thereof | |
| CN104187808A (en) | Preparation method of cake with dried bean curd and chicken | |
| KR101067994B1 (en) | A method for preparing soybean pickles | |
| JP2019068774A (en) | Method for producing food material cooked under heating | |
| KR20180117001A (en) | Manufacture method of boiled gondre herb rice mixed marinade | |
| CN108464490A (en) | A kind of production method of seasoning bamboo shoots sweet tea sauce | |
| KR100925557B1 (en) | Corn process food and the manufacturing process | |
| KR101486986B1 (en) | Composition for persimmons chutney | |
| KR102512013B1 (en) | Manufacturing method of jerusalem artichoke pickle and jerusalem artichoke pickle manufactured by the method | |
| KR20130052980A (en) | Bossam kimchi seasoning composition using citron solution and production 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 | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180831 |