CN108477589A - A kind of preparation method of beans used in laba porridge companion meal sauce - Google Patents

A kind of preparation method of beans used in laba porridge companion meal sauce Download PDF

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Publication number
CN108477589A
CN108477589A CN201810297036.9A CN201810297036A CN108477589A CN 108477589 A CN108477589 A CN 108477589A CN 201810297036 A CN201810297036 A CN 201810297036A CN 108477589 A CN108477589 A CN 108477589A
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China
Prior art keywords
soya bean
beans
sauce
weight
cultivation
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CN201810297036.9A
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Chinese (zh)
Inventor
谢元
季家举
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Hunan Light Industry Research Institute Co Ltd
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Hunan Light Industry Research Institute Co Ltd
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Priority to CN201810297036.9A priority Critical patent/CN108477589A/en
Publication of CN108477589A publication Critical patent/CN108477589A/en
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L11/00Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
    • A23L11/50Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms

Abstract

The invention discloses a kind of beans used in laba porridges with the preparation method of meal sauce.This approach includes the following steps:It takes soybean with water to impregnate, takes out, drains;Soya bean is cooked, appropriate Mucor song is added in cooling, mixes thoroughly, obtains soya bean embryo;Soya bean embryo is laid in cultivation frame, is put into cultivation room and carries out cultivation;It is added appropriate brine, white granulated sugar, ginger and high wine into soya bean embryo, sealed fermenting after mixing obtains sauce unstrained spirits;Proper amount of edible oil, chilli pepper and monosodium glutamate are taken respectively, first heats the edible oil, and sauce unstrained spirits is added and chilli pepper carries out frying, monosodium glutamate is then added, bottling, vacuum seal after mixing thoroughly;Sterilizing is cooled to room temperature up to beans used in laba porridge after the completion of sterilizing with meal sauce.The present invention provides a kind of preparation method of beans used in laba porridge companion meal sauce, the beans used in laba porridge with meal sauce preparation method is easy to operate, with short production cycle, product quality is stablized, and the beans used in laba porridge that is produced effectively remains the flavor of beans used in laba porridge with meal sauce, it is full of nutrition and be easily absorbed by the human body.

Description

A kind of preparation method of beans used in laba porridge companion meal sauce
Technical field
The present invention relates to food processing technology fields, specifically, being related to a kind of preparation method of beans used in laba porridge companion meal sauce.
Background technology
With allegro life style, people more focus on its battalion in addition to requiring flavouring to have good color It supports, convenient and health.Various go with rice or bread sauce such as mushroom paste, beef paste, hoisin sauce, thick chilli sauce and various fruit sauces, are not only rich in The abundant nutrition element and pure and sweet flavor of needed by human body, moreover it is possible to become conveniently seasoned food.
Beans used in laba porridge is that a kind of workshop-based traditional zymotic of Traditional Folk being only limitted to winter and spring making in China Hunan area is big Bean product are quite liked by consumer because its delicious flavour is full of nutrition.According to studies have shown that soybean contains after everfermentation Crude protein 20%, fat 9.3%~10.9%, insoluble fibre 40.2%~43.6%, Soluble Fiber 12.6%~ 14.6% and soluble-carbohydrate 3.8%~5.3%.Additionally contain abundant amino acid, B same clans vitamin, in addition Phytic acid is decomposed into inositol and phosphoric acid by the phytase of microorganism secretion, effectively increases the utilization rate of soybean mineral, often Food Legume can reduce blood cholesterol level, also prevent intestinal cancer, osteoporosis, antitumor, anti-oxidant and weight-reducing Effect.And currently, beans used in laba porridge product is excessively single.Beans used in laba porridge is developed with meal sauce, efficiently using for soya bean resource can not only be expanded, Extend the machining chain of soya bean product, moreover it is possible to meet the allegro demand of people's life.
Invention content
In order to solve the excessively single technical problem of above-mentioned beans used in laba porridge product, the present invention provides a kind of beans used in laba porridge with meal sauce Preparation method, the beans used in laba porridge with meal sauce preparation method is easy to operate, with short production cycle, product quality is stablized, and produced Beans used in laba porridge effectively remains the flavor of beans used in laba porridge with meal sauce, and mouthfeel is soft, gives off a strong fragrance, delicious flavour, full of nutrition and easy In absorption of human body.
The present invention provides a kind of beans used in laba porridges with the preparation method of meal sauce, includes the following steps:
Step 1: taking fresh soya bean, clear water is added after impurity elimination and impregnates, soya bean is taken out after the completion of immersion, is drained;
Step 2: the soya bean after being drained in the step 1 is cooked, appropriate Mucor song is added after being cooled to 30 DEG C, fully It mixes thoroughly, obtains soya bean embryo;
Step 3: the soya bean embryo is laid in cultivation frame, it is put into cultivation room and carries out cultivation;
Step 4: appropriate brine, white granulated sugar, ginger and height is added in the soya bean embryo of completion cultivation into the step 3 Wine is spent, closed, room temperature is fermented 40~50 days after mixing, obtains sauce unstrained spirits;
Step 5: taking proper amount of edible oil, chilli pepper and monosodium glutamate respectively, the edible oil is first heated to 150~180 DEG C Afterwards, it sequentially adds the sauce unstrained spirits and the chilli pepper carries out frying, the monosodium glutamate is added after being subsequently cooled to 85~90 DEG C, mixes Bottling, vacuum seal after even;
Step 6: the sauce unstrained spirits after being sealed in the step 5 is sterilized, it is cooled to room temperature after the completion of sterilizing up to cured Eight beans are with meal sauce.
In a kind of preferred embodiment of the preparation method of beans used in laba porridge provided by the invention companion's meal sauce, in the step 1, When clear water immersion is added to soya bean, the clear water water surface is higher by 20 centimetres of soya bean surface;Soaking time is:4 hours summer and autumn, Winter-Spring 6 hours seasons.
In a kind of preferred embodiment of the preparation method of beans used in laba porridge provided by the invention companion's meal sauce, in the step 2, The addition of the Mucor song is drain rear soya bean weight 0.15~0.3%.
In a kind of preferred embodiment of the preparation method of beans used in laba porridge provided by the invention companion's meal sauce, in the step 3, Thickness in the soya bean embryo in cultivation frame is 4~6 centimetres, and cultivation room temperature is controlled at 25~28 DEG C;The soya bean embryo is put into The soya bean embryo is stirred in cultivation 45~50 hours in cultivation room, continues cultivation 70~75 hours.
In a kind of preferred embodiment of the preparation method of beans used in laba porridge provided by the invention companion's meal sauce, in the step 4, A concentration of 17 ° of B é of the brine, addition are identical as the soya bean embryo weight;The addition of the white granulated sugar is the soya bean The 5~7% of embryo weight;The addition of the ginger is the 3~5% of the soya bean embryo weight;The high wine is alcoholic strength 53% or more grain neutral spirit, addition are the 2~4% of the soya bean embryo weight.
In a kind of preferred embodiment of the preparation method of beans used in laba porridge provided by the invention companion's meal sauce, in the step 5, The weight of the edible oil is the 18~23% of the sauce unstrained spirits weight;The weight of the chilli pepper is the 1 of the sauce unstrained spirits weight ~3%;The weight of the monosodium glutamate is the 0.5~1.5% of the sauce unstrained spirits weight;5~10 minutes frying time.
In a kind of preferred embodiment of the preparation method of beans used in laba porridge provided by the invention companion's meal sauce, in the step 6, Sterilising temp is 100 DEG C, and sterilization time is 20~30 minutes.
Compared to the prior art, beans used in laba porridge provided by the invention has the advantages that with the preparation method of meal sauce:This Inventing the beans used in laba porridge provided, easy to operate, with short production cycle, product quality is stablized with meal sauced Preparation Method, and the eighth day of the twelfth lunar month produced Beans effectively remain the flavor of beans used in laba porridge with meal sauce, and mouthfeel is soft, gives off a strong fragrance, delicious flavour, full of nutrition and be easy to people Body absorbs.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common All other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects It encloses.
Embodiment 1
In the present embodiment, the beans used in laba porridge includes the following steps with the preparation method of meal sauce:
(1) soya bean for taking fresh, full grains, going mouldy without insect pest, free from admixture, nothing is added clear water and impregnates after impurity elimination, clear water The water surface is higher by 20 centimetres of soya bean surface;Soaking time is:4 hours summer and autumn, winter-spring season 6 hours;It will be yellow after the completion of immersion Beans take out, drain;
(2) soya bean after being drained in (1) is cooked, appropriate Mucor song is added after being cooled to 30 DEG C, fully mixes thoroughly, obtains soya bean Embryo;
Specifically, the soya bean soaked is carried out steaming beans with steaming rice steamer or stainless-steel pan, in rice steamer or the built-in beans 70% of pot, make container In material cooking effect it is consistent, steamed beans are in yellowish-brown, and beans is completely flexible, and powder can be twisted by slightly firmly being rubbed with the hands with hand Shape, and not half-cooked bean or pea;The addition of the Mucor song is drain rear soya bean weight 0.15%.
(3) the soya bean embryo is laid in cultivation frame, is put into cultivation room and carries out cultivation;
Specifically, the thickness in the soya bean embryo in cultivation frame is 4 centimetres, cultivation room temperature is controlled at 25 DEG C;The Huang Beans embryo is put into cultivation 45 hours in cultivation room, stirs the soya bean embryo, continues cultivation 75 hours.
(4) it completes that appropriate brine, white granulated sugar, ginger and high wine are added in the soya bean embryo of cultivation in (3), after mixing Closed, room temperature is fermented 40 days, and sauce unstrained spirits is obtained;
Specifically, a concentration of 17 ° of B é of the brine, addition are identical as the soya bean embryo weight;The white granulated sugar Addition is the 5% of the soya bean embryo weight;The addition of the ginger is the 3% of the soya bean embryo weight;The height Wine is the grain neutral spirit of 53% or more alcoholic strength, and addition is the 2% of the soya bean embryo weight.
(5) take proper amount of edible oil, chilli pepper and monosodium glutamate, after the edible oil is first heated to 150 DEG C, add successively respectively Enter the sauce unstrained spirits and the chilli pepper carries out frying, the monosodium glutamate is added after being subsequently cooled to 85~90 DEG C, bottle after mixing thoroughly, Vacuum seal;
The weight of the edible oil is the 18% of the sauce unstrained spirits weight;The weight of the chilli pepper is the sauce unstrained spirits weight 1%;The weight of the monosodium glutamate is the 0.5% of the sauce unstrained spirits weight;5 minutes frying time.
(6) the sauce unstrained spirits after sealing in (5) is sterilized, sterilising temp is 100 DEG C, and sterilization time is 20 minutes, sterilizing It is cooled to room temperature after the completion up to beans used in laba porridge with meal sauce.
Embodiment 2
In the present embodiment, the beans used in laba porridge includes the following steps with the preparation method of meal sauce:
(1) soya bean for taking fresh, full grains, going mouldy without insect pest, free from admixture, nothing is added clear water and impregnates after impurity elimination, clear water The water surface is higher by 20 centimetres of soya bean surface;Soaking time is:4 hours summer and autumn, winter-spring season 6 hours;It will be yellow after the completion of immersion Beans take out, drain;
(2) soya bean after being drained in (1) is cooked, appropriate Mucor song is added after being cooled to 30 DEG C, fully mixes thoroughly, obtains soya bean Embryo;
Specifically, the soya bean soaked is carried out steaming beans with steaming rice steamer or stainless-steel pan, in rice steamer or the built-in beans 70% of pot, make container In material cooking effect it is consistent, steamed beans are in yellowish-brown, and beans is completely flexible, and powder can be twisted by slightly firmly being rubbed with the hands with hand Shape, and not half-cooked bean or pea;The addition of the Mucor song is drain rear soya bean weight 0.2%.
(3) the soya bean embryo is laid in cultivation frame, is put into cultivation room and carries out cultivation;
Specifically, the thickness in the soya bean embryo in cultivation frame is 5 centimetres, cultivation room temperature is controlled at 27 DEG C;The Huang Beans embryo is put into cultivation 48 hours in cultivation room, stirs the soya bean embryo, continues cultivation 72 hours.
(4) it completes that appropriate brine, white granulated sugar, ginger and high wine are added in the soya bean embryo of cultivation in (3), after mixing Closed, room temperature is fermented 45 days, and sauce unstrained spirits is obtained;
Specifically, a concentration of 17 ° of B é of the brine, addition are identical as the soya bean embryo weight;The white granulated sugar Addition is the 6% of the soya bean embryo weight;The addition of the ginger is the 4% of the soya bean embryo weight;The height Wine is the grain neutral spirit of 53% or more alcoholic strength, and addition is the 3% of the soya bean embryo weight.
(5) take proper amount of edible oil, chilli pepper and monosodium glutamate, after the edible oil is first heated to 160 DEG C, add successively respectively Enter the sauce unstrained spirits and the chilli pepper carries out frying, the monosodium glutamate is added after being subsequently cooled to 85~90 DEG C, bottle after mixing thoroughly, Vacuum seal;
The weight of the edible oil is the 20% of the sauce unstrained spirits weight;The weight of the chilli pepper is the sauce unstrained spirits weight 2%;The weight of the monosodium glutamate is the 1% of the sauce unstrained spirits weight;8 minutes frying time.
(6) the sauce unstrained spirits after sealing in (5) is sterilized, sterilising temp is 100 DEG C, and sterilization time is 22 minutes, sterilizing It is cooled to room temperature after the completion up to beans used in laba porridge with meal sauce.
Embodiment 3
In the present embodiment, the beans used in laba porridge includes the following steps with the preparation method of meal sauce:
(1) soya bean for taking fresh, full grains, going mouldy without insect pest, free from admixture, nothing is added clear water and impregnates after impurity elimination, clear water The water surface is higher by 20 centimetres of soya bean surface;Soaking time is:4 hours summer and autumn, winter-spring season 6 hours;It will be yellow after the completion of immersion Beans take out, drain;
(2) soya bean after being drained in (1) is cooked, appropriate Mucor song is added after being cooled to 30 DEG C, fully mixes thoroughly, obtains soya bean Embryo;
Specifically, the soya bean soaked is carried out steaming beans with steaming rice steamer or stainless-steel pan, in rice steamer or the built-in beans 70% of pot, make container In material cooking effect it is consistent, steamed beans are in yellowish-brown, and beans is completely flexible, and powder can be twisted by slightly firmly being rubbed with the hands with hand Shape, and not half-cooked bean or pea;The addition of the Mucor song is drain rear soya bean weight 0.3%.
(3) the soya bean embryo is laid in cultivation frame, is put into cultivation room and carries out cultivation;
Specifically, the thickness in the soya bean embryo in cultivation frame is 6 centimetres, cultivation room temperature is controlled at 28 DEG C;The Huang Beans embryo is put into cultivation 50 hours in cultivation room, stirs the soya bean embryo, continues cultivation 70 hours.
(4) it completes that appropriate brine, white granulated sugar, ginger and high wine are added in the soya bean embryo of cultivation in (3), after mixing Closed, room temperature is fermented 50 days, and sauce unstrained spirits is obtained;
Specifically, a concentration of 17 ° of B é of the brine, addition are identical as the soya bean embryo weight;The white granulated sugar Addition is the 7% of the soya bean embryo weight;The addition of the ginger is the 5% of the soya bean embryo weight;The height Wine is the grain neutral spirit of 53% or more alcoholic strength, and addition is the 4% of the soya bean embryo weight.
(5) take proper amount of edible oil, chilli pepper and monosodium glutamate, after the edible oil is first heated to 180 DEG C, add successively respectively Enter the sauce unstrained spirits and the chilli pepper carries out frying, the monosodium glutamate is added after being subsequently cooled to 85~90 DEG C, bottle after mixing thoroughly, Vacuum seal;
The weight of the edible oil is the 23% of the sauce unstrained spirits weight;The weight of the chilli pepper is the sauce unstrained spirits weight 3%;The weight of the monosodium glutamate is the 1.5% of the sauce unstrained spirits weight;10 minutes frying time.
(6) the sauce unstrained spirits after sealing in (5) is sterilized, sterilising temp is 100 DEG C, and sterilization time is 30 minutes, sterilizing It is cooled to room temperature after the completion up to beans used in laba porridge with meal sauce.
Beans used in laba porridge provided by the invention has the advantages that with the preparation method of meal sauce:Beans used in laba porridge provided by the invention The beans used in laba porridge that easy to operate, with short production cycle, product quality is stablized, and produced with meal sauced Preparation Method is effectively protected with meal sauce The flavor of beans used in laba porridge is stayed, mouthfeel is soft, gives off a strong fragrance, delicious flavour, full of nutrition and be easily absorbed by the human body.
Example the above is only the implementation of the present invention is not intended to limit the scope of the invention, every to utilize this hair Equivalent structure or equivalent flow shift made by bright description is applied directly or indirectly in other relevant technology necks Domain is included within the scope of the present invention.

Claims (7)

1. a kind of beans used in laba porridge is with the preparation method of meal sauce, which is characterized in that include the following steps:
Step 1: taking fresh soya bean, clear water is added after impurity elimination and impregnates, soya bean is taken out after the completion of immersion, is drained;
Step 2: the soya bean after being drained in the step 1 is cooked, appropriate Mucor song is added after being cooled to 30 DEG C, fully mixes It is even, obtain soya bean embryo;
Step 3: the soya bean embryo is laid in cultivation frame, it is put into cultivation room and carries out cultivation;
Step 4: appropriate brine, white granulated sugar, ginger and height is added in the soya bean embryo of completion cultivation into the step 3 Wine, closed, room temperature is fermented 40~50 days after mixing, obtains sauce unstrained spirits;
Step 5: proper amount of edible oil, chilli pepper and monosodium glutamate are taken respectively, after the edible oil is first heated to 150~180 DEG C, It sequentially adds the sauce unstrained spirits and the chilli pepper carries out frying, the monosodium glutamate is added after being subsequently cooled to 85~90 DEG C, mixes thoroughly Bottling, vacuum seal afterwards;
Step 6: the sauce unstrained spirits after being sealed in the step 5 is sterilized, it is cooled to room temperature after the completion of sterilizing up to beans used in laba porridge With meal sauce.
2. beans used in laba porridge according to claim 1 is with the preparation method of meal sauce, which is characterized in that in the step 1, to Huang When clear water immersion is added in beans, the clear water water surface is higher by 20 centimetres of soya bean surface;Soaking time is:4 hours summer and autumn, winter-spring season 6 hours.
3. beans used in laba porridge according to claim 1 is with the preparation method of meal sauce, which is characterized in that described in the step 2 The addition of Mucor song is drain rear soya bean weight 0.15~0.3%.
4. beans used in laba porridge according to claim 1 is with the preparation method of meal sauce, which is characterized in that described in the step 3 Thickness in soya bean embryo in cultivation frame is 4~6 centimetres, and cultivation room temperature is controlled at 25~28 DEG C;The soya bean embryo is put into cultivation The soya bean embryo is stirred in cultivation 45~50 hours in room, continues cultivation 70~75 hours.
5. beans used in laba porridge according to claim 1 is with the preparation method of meal sauce, which is characterized in that described in the step 4 A concentration of 17 ° of B é of brine, addition are identical as the soya bean embryo weight;The addition of the white granulated sugar is the soya bean embryo weight The 5~7% of amount;The addition of the ginger is the 3~5% of the soya bean embryo weight;The high wine is alcoholic strength 53% Above grain neutral spirit, addition are the 2~4% of the soya bean embryo weight.
6. beans used in laba porridge according to claim 1 is with the preparation method of meal sauce, which is characterized in that described in the step 5 The weight of edible oil is the 18~23% of the sauce unstrained spirits weight;The weight of the chilli pepper be the sauce unstrained spirits weight 1~ 3%;The weight of the monosodium glutamate is the 0.5~1.5% of the sauce unstrained spirits weight;5~10 minutes frying time.
7. beans used in laba porridge according to claim 1 is with the preparation method of meal sauce, which is characterized in that in the step 6, sterilizing Temperature is 100 DEG C, and sterilization time is 20~30 minutes.
CN201810297036.9A 2018-04-02 2018-04-02 A kind of preparation method of beans used in laba porridge companion meal sauce Pending CN108477589A (en)

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Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1452891A (en) * 2002-04-24 2003-11-05 湖南派派食品有限公司 Composition and making process of laba bean
CN1883301A (en) * 2006-05-31 2006-12-27 湖北山乡调味饮品有限公司 Laba beans multi-strain brewage process
CN101984853A (en) * 2010-09-30 2011-03-16 湖南农业大学 Rapid fermentation process for preparing fermented soybeans by pure strains
KR20110126447A (en) * 2010-05-17 2011-11-23 배상면 The method of producing fermented soybeans using mixed cultures

Patent Citations (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1452891A (en) * 2002-04-24 2003-11-05 湖南派派食品有限公司 Composition and making process of laba bean
CN1883301A (en) * 2006-05-31 2006-12-27 湖北山乡调味饮品有限公司 Laba beans multi-strain brewage process
KR20110126447A (en) * 2010-05-17 2011-11-23 배상면 The method of producing fermented soybeans using mixed cultures
CN101984853A (en) * 2010-09-30 2011-03-16 湖南农业大学 Rapid fermentation process for preparing fermented soybeans by pure strains

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