CN108497432A - A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof - Google Patents
A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof Download PDFInfo
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- CN108497432A CN108497432A CN201810193234.0A CN201810193234A CN108497432A CN 108497432 A CN108497432 A CN 108497432A CN 201810193234 A CN201810193234 A CN 201810193234A CN 108497432 A CN108497432 A CN 108497432A
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- 235000011389 fruit/vegetable juice Nutrition 0.000 title claims abstract description 17
- 229920006395 saturated elastomer Polymers 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000949456 Zanthoxylum Species 0.000 claims abstract description 13
- 239000011435 rock Substances 0.000 claims abstract description 13
- 239000000341 volatile oil Substances 0.000 claims abstract description 13
- 241000251468 Actinopterygii Species 0.000 claims abstract description 12
- 235000014101 wine Nutrition 0.000 claims abstract description 12
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 11
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000014102 seafood Nutrition 0.000 claims abstract description 11
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 11
- 240000002234 Allium sativum Species 0.000 claims abstract description 10
- 244000056139 Brassica cretica Species 0.000 claims abstract description 10
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 10
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 10
- 240000002045 Guettarda speciosa Species 0.000 claims abstract description 10
- 235000001287 Guettarda speciosa Nutrition 0.000 claims abstract description 10
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 10
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 10
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 10
- 235000004611 garlic Nutrition 0.000 claims abstract description 10
- 235000012907 honey Nutrition 0.000 claims abstract description 10
- 239000001289 litsea cubeba fruit oil Substances 0.000 claims abstract description 10
- 235000019713 millet Nutrition 0.000 claims abstract description 10
- 235000010460 mustard Nutrition 0.000 claims abstract description 10
- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 9
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 9
- 241000237502 Ostreidae Species 0.000 claims abstract description 7
- 235000020636 oyster Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 235000015067 sauces Nutrition 0.000 claims abstract description 7
- 241000234282 Allium Species 0.000 claims description 10
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 4
- 241000404030 Anacyclus clavatus Species 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000010257 thawing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 230000001151 other effect Effects 0.000 abstract description 4
- 230000036039 immunity Effects 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 230000001953 sensory effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 244000291564 Allium cepa Species 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 4
- 235000015090 marinades Nutrition 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 230000017531 blood circulation Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 101100002917 Caenorhabditis elegans ash-2 gene Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000021120 animal protein Nutrition 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment 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
- 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
-
- 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
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)
- Seasonings (AREA)
Abstract
The invention discloses ripe liquor-saturated juice in a kind of Jiangnan and preparation method thereof, are made of the raw material of following parts by weight：White 80 120 parts of oyster sauce, 180 220 parts of Steamed fish soy sauce, 130 180 parts of rock sugar, 15 25 parts of high spirit, 80 120 parts of green liquor, 180 220 parts of high-grade Shaoxing wine, 80 120 parts of rice wine, 80 120 parts of seafood delights amrita, 8 12 parts of green onion, 8 12 parts of ginger, 8 12 parts of garlic pieces, 12 parts of Chinese prickly ash, 12 parts of chilli, 36 parts of dried orange peel, white 12 parts of button, 12 parts of fragrant fruit, 12 parts of spiceleaf, it is 12 parts octagonal, 12 parts of cloves, 12 parts of cassia bark, 8 12 parts of salt, 17 33 parts of Zanthoxylum essential oil, 18 22 parts of Litsea cubeba oil, 8 12 parts of fresh hot millet, 8 12 parts of green mustard, 25 parts of the root of Dahurain angelica, 18 22 parts of honey, 180 220 parts of water.The present invention is full of nutrition, and sensory properties is good, storage tolerance, unique flavor, has and sterilizes, promotion appetite, dispelling fatigue, enhance human immunity and other effects.Its manufacturing process is simple, and equipment requirement is low, and small investment, the production time is short, has good market prospects.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof.
Background technology
In order to improve the flavor and tenderness of meat, for the food product containing animal protein, mainly fish, meat and sea
It is fresh, it usually needs marinade is handled, therefore occurs various marinades in rapid succession in the market now.Conventional
Marinade includes mainly salt, fragrance, acid, starch and glue, and the marinade containing these ingredients is mostly that single seasoning and colouring are made
With either cannot fully meeting the taste of the public on color and luster, fragrance or flavour.
Invention content
In view of the shortcomings of the prior art, it is abundant, in good taste that the purpose of the present invention is to provide a kind of tastes, and the holding time is long
The ripe liquor-saturated juice in Jiangnan and preparation method thereof.
Technical solution：
A kind of ripe liquor-saturated juice in Jiangnan, is made of the raw material of following parts by weight：
White 80-120 parts of oyster sauce, 180-220 parts of Steamed fish soy sauce, 130-180 parts of rock sugar, 15-25 parts of high spirit, green liquor
80-120 parts, 180-220 parts of high-grade Shaoxing wine, 80-120 parts of rice wine, 80-120 parts of seafood delights amrita, 8-12 parts of green onion, 8-12 parts of ginger, garlic pieces 8-
12 parts, 1-2 parts of Chinese prickly ash, 1-2 parts of chilli, 3-6 parts of dried orange peel, white 1-2 part of button, 1-2 parts of fruit of perfume, 1-2 parts of spiceleaf, 1-2 parts of illiciumverum,
1-2 parts of cloves, 1-2 parts of cassia bark, 8-12 parts of salt, 17-33 parts of Zanthoxylum essential oil, 18-22 parts of Litsea cubeba oil, it is hot millet 8-12 parts fresh,
Green mustard 8-12 parts, 2-5 parts of the root of Dahurain angelica, 18-22 parts of honey, 180-220 parts of water.
It is made of the raw material of following parts by weight：White 100 parts of oyster sauce, 200 parts of Steamed fish soy sauce, 150 parts of rock sugar, high spirit 20
Part, 100 parts of green liquor, 200 parts of high-grade Shaoxing wine, 100 parts of rice wine, 100 parts of seafood delights amrita, 10 parts of green onion, 10 parts of ginger, 10 parts of garlic pieces, Chinese prickly ash 2
Part, 1 part of chilli, 5 parts of dried orange peel, white 2 parts of button, fragrant 2 parts of fruit, 1 part of spiceleaf, 1 part octagonal, 1 part of cloves, 2 parts of cassia bark, 10 parts of salt,
30 parts of Zanthoxylum essential oil, 20 parts of Litsea cubeba oil, 10 parts of fresh hot millet, green 10 parts of mustard, 3 parts of the root of Dahurain angelica, 20 parts of honey, 200 parts of water.
The water is pure water.
The high spirit is more than 52 degree.
A kind of preparation method of the ripe liquor-saturated juice in Jiangnan, includes the following steps：
(1) it is put into water in pot, rock sugar is added, small fire is boiled to rock sugar thawing；
(2) green onion, ginger, the root of Dahurain angelica, Chinese prickly ash, chilli, dried orange peel, white button, fragrant fruit, spiceleaf, illiciumverum, cloves and cassia bark is added, burns
Fire is closed after opening, capping is boiled in a covered pot over a slow fire to water cooling；
(3) white oil consumption, Steamed fish soy sauce, the fresh dew of seafood delights, salt, Zanthoxylum essential oil, green mustard and honey is added, garlic pieces is put into after mixing thoroughly
With fresh hot millet；
(4) high spirit, green liquor, high-grade Shaoxing wine and rice wine is added to mix thoroughly, places into Zanthoxylum essential oil and Litsea cubeba oil sealing 12-18
After hour, tinning.
Advantageous effect：The present invention is full of nutrition, and sensory properties is good, storage tolerance, unique flavor, has sterilization, promotes food
It is intended to, dispelling fatigue, enhance human immunity and other effects.Its manufacturing process is simple, and equipment requirement is low, and small investment, the production time is short,
With good market prospects.
Specific implementation mode
The present invention is further described below.
A kind of ripe liquor-saturated juice in Jiangnan of the present invention, is made of the raw material of following parts by weight：
White 80-120 parts of oyster sauce, 180-220 parts of Steamed fish soy sauce, 130-180 parts of rock sugar, 15-25 parts of high spirit, green liquor
80-120 parts, 180-220 parts of high-grade Shaoxing wine, 80-120 parts of rice wine, 80-120 parts of seafood delights amrita, 8-12 parts of green onion, 8-12 parts of ginger, garlic pieces 8-
12 parts, 1-2 parts of Chinese prickly ash, 1-2 parts of chilli, 3-6 parts of dried orange peel, white 1-2 part of button, 1-2 parts of fruit of perfume, 1-2 parts of spiceleaf, 1-2 parts of illiciumverum,
1-2 parts of cloves, 1-2 parts of cassia bark, 8-12 parts of salt, 17-33 parts of Zanthoxylum essential oil, 18-22 parts of Litsea cubeba oil, it is hot millet 8-12 parts fresh,
Green mustard 8-12 parts, 2-5 parts of the root of Dahurain angelica, 18-22 parts of honey, 180-220 parts of water.
Further, the ripe liquor-saturated juice in a kind of Jiangnan of the invention, is made of the raw material of following parts by weight：
White 100 parts of oyster sauce, 200 parts of Steamed fish soy sauce, 150 parts of rock sugar, 20 parts of high spirit, 100 parts of green liquor, high-grade Shaoxing wine 200
Part, 100 parts of rice wine, 100 parts of seafood delights amrita, 10 parts of green onion, 10 parts of ginger, 10 parts of garlic pieces, 2 parts of Chinese prickly ash, 1 part of chilli, 5 parts of dried orange peel,
White 2 parts of button, fragrant 2 parts of fruit, 1 part of spiceleaf, 1 part octagonal, 1 part of cloves, 2 parts of cassia bark, 10 parts of salt, 30 parts of Zanthoxylum essential oil, Litsea cubeba oil 20
Part, 10 parts of fresh hot millet, green 10 parts of mustard, 3 parts of the root of Dahurain angelica, 20 parts of honey, 200 parts of water.
Water used in the present invention is pure water.
High spirit used in the present invention is more than 52 degree.
The fragrance such as green onion, ginger, Chinese prickly ash and chilli are used in the present invention to be had the effects that sterilization, eliminates loss of appetite, moreover it is possible to
It promotes blood circulation, improves cold habitus and other effects.
The micro- and a variety of of the flavouring rich contents such as white oil consumption, Steamed fish soy sauce and the fresh dew of seafood delights is used in the present invention
Amino acid, it is full of nutrition and can enhance human immunity.
It is nutritious abundant that the drinking utensils such as high spirit, green liquor, high-grade Shaoxing wine and rice wine are used in the present invention, are promoted appetite, are eliminated
Fatigue strengthens the bone, promote blood circulation and other effects.
The ripe liquor-saturated juice in Jiangnan of the present invention is a kind of unique immersion juice, widely used, can be used for the immersion of plurality of dishes
Seasoning, need to only be added a little when edible can allow taste of food to become delicious tasty and refreshing.
The preparation method of the ripe liquor-saturated juice in Jiangnan of the present invention, includes the following steps：
(1) it is put into pure water in pot, rock sugar is added, small fire is boiled to rock sugar thawing；
(2) green onion, ginger, the root of Dahurain angelica, Chinese prickly ash, chilli, dried orange peel, white button, fragrant fruit, spiceleaf, illiciumverum, cloves and cassia bark is added, burns
Fire is closed after opening, capping is boiled in a covered pot over a slow fire to water cooling；
(3) white oil consumption, Steamed fish soy sauce, the fresh dew of seafood delights, salt, Zanthoxylum essential oil, green mustard and honey is added, garlic pieces is put into after mixing thoroughly
With fresh hot millet；
(4) high spirit, green liquor, high-grade Shaoxing wine and rice wine is added to mix thoroughly, places into Zanthoxylum essential oil and Litsea cubeba oil sealing 12-18
After hour, tinning.
The above is only a preferred embodiment of the present invention, it should be pointed out that：For the ordinary skill people of the art
For member, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also answered
It is considered as protection scope of the present invention.
Claims (5)
1. a kind of ripe liquor-saturated juice in Jiangnan, it is characterised in that：It is made of the raw material of following parts by weight：
White 80-120 parts of oyster sauce, 180-220 parts of Steamed fish soy sauce, 130-180 parts of rock sugar, 15-25 parts of high spirit, green liquor 80-
120 parts, 180-220 parts of high-grade Shaoxing wine, 80-120 parts of rice wine, 80-120 parts of seafood delights amrita, 8-12 parts of green onion, 8-12 parts of ginger, garlic pieces 8-12
Part, 1-2 parts of Chinese prickly ash, 1-2 parts of chilli, 3-6 parts of dried orange peel, white 1-2 parts of button, fragrant 1-2 parts of fruit, 1-2 parts of spiceleaf, 1-2 parts of illiciumverum, fourth
1-2 parts fragrant, 1-2 parts of cassia bark, 8-12 parts of salt, 17-33 parts of Zanthoxylum essential oil, 18-22 parts of Litsea cubeba oil, hot millet 8-12 parts fresh, blueness
8-12 parts of mustard, 2-5 parts of the root of Dahurain angelica, 18-22 parts of honey, 180-220 parts of water.
2. the ripe liquor-saturated juice in Jiangnan according to claim 1, it is characterised in that：It is made of the raw material of following parts by weight：
White 100 parts of oyster sauce, 200 parts of Steamed fish soy sauce, 150 parts of rock sugar, 20 parts of high spirit, 100 parts of green liquor, high-grade Shaoxing wine 200 part, meter
100 parts of wine, 10 parts of green onion, 10 parts of ginger, 10 parts of garlic pieces, 2 parts of Chinese prickly ash, 1 part of chilli, 5 parts of dried orange peel, detains 2 at 100 parts of seafood delights amrita in vain
Part, it is fragrant 2 parts of fruit, 1 part of spiceleaf, 1 part octagonal, 1 part of cloves, 2 parts of cassia bark, 10 parts of salt, 30 parts of Zanthoxylum essential oil, 20 parts of Litsea cubeba oil, new
10 parts of fresh hot millet, green 10 parts of mustard, 3 parts of the root of Dahurain angelica, 20 parts of honey, 200 parts of water.
3. the ripe liquor-saturated juice in Jiangnan according to claim 1 or 2, it is characterised in that：The water is pure water.
4. the ripe liquor-saturated juice in Jiangnan according to claim 1 or 2, it is characterised in that：The high spirit is more than 52 degree.
5. a kind of preparation method of the ripe liquor-saturated juice in Jiangnan described in claim 1, it is characterised in that：Include the following steps：
(1) it is put into water in pot, rock sugar is added, small fire is boiled to rock sugar thawing；
(2) green onion, ginger, the root of Dahurain angelica, Chinese prickly ash, chilli, dried orange peel, white button, fragrant fruit, spiceleaf, illiciumverum, cloves and cassia bark is added, after boiled
Guan Huo, capping are boiled in a covered pot over a slow fire to water cooling；
(3) white oil consumption, Steamed fish soy sauce, the fresh dew of seafood delights, salt, Zanthoxylum essential oil, green mustard and honey is added, garlic pieces and newly is put into after mixing thoroughly
Fresh hot millet；
(4) high spirit, green liquor, high-grade Shaoxing wine and rice wine is added to mix thoroughly, places into Zanthoxylum essential oil and Litsea cubeba oil seals 12-18 hours
Afterwards, tinning.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810193234.0A CN108497432A (en) | 2018-03-09 | 2018-03-09 | A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810193234.0A CN108497432A (en) | 2018-03-09 | 2018-03-09 | A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108497432A true CN108497432A (en) | 2018-09-07 |
Family
ID=63377290
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810193234.0A Pending CN108497432A (en) | 2018-03-09 | 2018-03-09 | A kind of ripe liquor-saturated juice in Jiangnan and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108497432A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023554A (en) * | 2000-09-22 | 2002-03-29 | 김영구 | Cooking method of a hot tasty chicken roast having a bulgogi taste |
| CN103005364A (en) * | 2012-12-28 | 2013-04-03 | 中国肉类食品综合研究中心 | Salting liquid for salt-baked goods and toning method |
| CN103284228A (en) * | 2013-05-11 | 2013-09-11 | 德炎水产食品股份有限公司 | Spicy snails and preparation method thereof |
-
2018
- 2018-03-09 CN CN201810193234.0A patent/CN108497432A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20020023554A (en) * | 2000-09-22 | 2002-03-29 | 김영구 | Cooking method of a hot tasty chicken roast having a bulgogi taste |
| CN103005364A (en) * | 2012-12-28 | 2013-04-03 | 中国肉类食品综合研究中心 | Salting liquid for salt-baked goods and toning method |
| CN103284228A (en) * | 2013-05-11 | 2013-09-11 | 德炎水产食品股份有限公司 | Spicy snails and preparation method thereof |
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Application publication date: 20180907 |
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