CN108719942A - A kind of pre-packaged preparation method for mixing meat sauce - Google Patents
A kind of pre-packaged preparation method for mixing meat sauce Download PDFInfo
- Publication number
- CN108719942A CN108719942A CN201810268803.3A CN201810268803A CN108719942A CN 108719942 A CN108719942 A CN 108719942A CN 201810268803 A CN201810268803 A CN 201810268803A CN 108719942 A CN108719942 A CN 108719942A
- Authority
- CN
- China
- Prior art keywords
- parts
- oil
- salt
- sesame
- sauce
- 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
-
- 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of pre-packaged preparation method for mixing meat sauce, it is not easy to grasp the dosage of condiment when solving cold and dressed with sauce meat in the prior art, and handle complicated problem.The preparation method of the present invention includes the following steps：Step 1. prepares raw material；Step 2. respectively shreds Salt black bean, peanut, garlic, ginger, obtains Salt black bean particle, peanut pellets, garlic tablet and ginger grain；Green onion is cut into segment, obtains onion parts；Red oil capsicum is put into pot by step 3., is heated to 100-120 DEG C, and Salt black bean particle, peanut pellets, garlic tablet, Jiang Li, onion parts is added and fries to going out perfume (or spice), stop heating, salt, dark soy sauce, vinegar, lemon juice, sesame, sesame oil, olive oil is added, continues to stir-fry using residual temperature, then natural cooling；Step 4. by after natural cooling sauce packaging, sterilize to get.The method of the present invention is simple, easy to operate, the pre-packaged sauce prepared using the method for the present invention, easy to use, quick and delicious and tasty.
Description
Technical field
The invention belongs to food-making technology fields, and in particular to a kind of pre-packaged preparation method for mixing meat sauce.
Background technology
Cold and dressed with sauce meat is the home cooking being favored by people together, and preparation method is usually after pork is cooked, to be cut into thin
Piece forms in addition condiment is cold and dressed with sauce.Its delicate mouthfeel, it is full of nutrition.But it when the cold and dressed with sauce meat of each family manufacture, often grasps bad
The dosage of each condiment causes taste not delicious enough.In addition, each condiment type prepared used in cold and dressed with sauce meat is more, handle
Come more complicated, is unsuitable for modern allegro life style.
Therefore it provides a kind of pre-packaged preparation method for mixing meat sauce, use sauce that this method prepares can be with
Cold and dressed with sauce meat or vegetables are directly used in, and delicious and tasty, become those skilled in the art's urgent problem to be solved.
Invention content
Present invention solves the technical problem that being：A kind of pre-packaged preparation method for mixing meat sauce is provided, is solved existing
It is not easy to grasp the dosage of condiment when cold and dressed with sauce meat in technology, and handles complicated problem.
The technical solution adopted by the present invention is as follows：
A kind of pre-packaged preparation method for mixing meat sauce of the present invention, includes the following steps：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：30-50 parts of red oil capsicum, Salt black bean 1-3
Part, 1-5 parts of peanut, 0.5-2 parts of salt, 2-4 parts of dark soy sauce, 0.1-1 parts of vinegar, 0.1-1 parts of lemon juice, 1-4 parts of ginger, 1-3 parts of garlic, sesame
It is 0.1-1 parts numb, 5-10 parts of green onion, 1-3 parts of sesame oil, 1-5 parts of olive oil；
Step 2. respectively shreds Salt black bean, peanut, garlic, ginger, obtains Salt black bean particle, peanut pellets, garlic tablet and ginger grain；Green onion is cut
At segment, onion parts is obtained；
Red oil capsicum is put into pot by step 3., is heated to 100-120 DEG C, be added Salt black bean particle, peanut pellets, garlic tablet,
Jiang Li, onion parts are fried to perfume (or spice) is gone out, and heating is stopped, and salt, dark soy sauce, vinegar, lemon juice, sesame, sesame oil, olive oil is added, utilizes residual temperature
Continue to stir-fry, then natural cooling；
Step 4. by after natural cooling sauce packaging, sterilize to get.
Further, the raw material includes the component of following parts by weight：35-45 parts of red oil capsicum, 1.5-2.5 parts of Salt black bean,
2-3 parts of peanut, 1-1.5 parts of salt, 2.5-3.5 parts of dark soy sauce, 0.3-0.6 parts of vinegar, 0.2-0.8 parts of lemon juice, 2-3 parts of ginger, garlic
1.5-2.5 parts, 0.3-0.8 parts of sesame, 6-9 parts of green onion, 1.5-2.5 parts of sesame oil, 2-4 parts of olive oil.
Further, the raw material includes the component of following parts by weight：40 parts of red oil capsicum, 2 parts of Salt black bean, 2.5 parts of peanut,
1 part of salt, 3 parts of dark soy sauce, 0.5 part of vinegar, 0.7 part of lemon juice, 2.5 parts of ginger, 2 parts of garlic, 0.6 part of sesame, 8 parts of green onion, 2 parts of sesame oil,
3 parts of olive oil.
Further, the red oil capsicum is that chilli powder is refined through high temperature rapeseed oil.
Further, the dosage mass ratio of the chilli powder and rapeseed oil is 1：4-6.
Further, the chilli powder is the dried powder of two twigs of the chaste tree.
Further, the temperature of the high temperature rapeseed oil is 170-190 DEG C.
Compared with prior art, the invention has the advantages that：
The method of the present invention is simple, easy to operate, the pre-packaged sauce prepared using the method for the present invention, easy to use, fast
Victory, and it is delicious and tasty.
Salt black bean, peanut, garlic, Jiang Tixiang is added with a large amount of red oil capsicum in the present invention, and tart flavour uses vinegar and lemon juice two
Kind tart flavour, makes mouthfeel more horn of plenty, has levels.Sesame oil and olive oil are added, keeps mouthfeel more fine and smooth, soft.
Specific implementation mode
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
A kind of pre-packaged preparation method for mixing meat sauce of the present invention, includes the following steps：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：30-50 parts of red oil capsicum, Salt black bean 1-3
Part, 1-5 parts of peanut, 0.5-2 parts of salt, 2-4 parts of dark soy sauce, 0.1-1 parts of vinegar, 0.1-1 parts of lemon juice, 1-4 parts of ginger, 1-3 parts of garlic, sesame
It is 0.1-1 parts numb, 5-10 parts of green onion, 1-3 parts of sesame oil, 1-5 parts of olive oil；
Step 2. respectively shreds Salt black bean, peanut, garlic, ginger, obtains Salt black bean particle, peanut pellets, garlic tablet and ginger grain；Green onion is cut
At segment, onion parts is obtained；
Red oil capsicum is put into pot by step 3., is heated to 100-120 DEG C, be added Salt black bean particle, peanut pellets, garlic tablet,
Jiang Li, onion parts are fried to perfume (or spice) is gone out, and heating is stopped, and salt, dark soy sauce, vinegar, lemon juice, sesame, sesame oil, olive oil is added, utilizes residual temperature
Continue to stir-fry, then natural cooling；
Step 4. by after natural cooling sauce packaging, sterilize to get.
Further, the raw material includes the component of following parts by weight：35-45 parts of red oil capsicum, 1.5-2.5 parts of Salt black bean,
2-3 parts of peanut, 1-1.5 parts of salt, 2.5-3.5 parts of dark soy sauce, 0.3-0.6 parts of vinegar, 0.2-0.8 parts of lemon juice, 2-3 parts of ginger, garlic
1.5-2.5 parts, 0.3-0.8 parts of sesame, 6-9 parts of green onion, 1.5-2.5 parts of sesame oil, 2-4 parts of olive oil.
Further, the raw material includes the component of following parts by weight：40 parts of red oil capsicum, 2 parts of Salt black bean, 2.5 parts of peanut,
1 part of salt, 3 parts of dark soy sauce, 0.5 part of vinegar, 0.7 part of lemon juice, 2.5 parts of ginger, 2 parts of garlic, 0.6 part of sesame, 8 parts of green onion, 2 parts of sesame oil,
3 parts of olive oil.
Further, the red oil capsicum is that chilli powder is refined through high temperature rapeseed oil.
Further, the dosage mass ratio of the chilli powder and rapeseed oil is 1：4-6.
Further, the chilli powder is the dried powder of two twigs of the chaste tree.
Further, the temperature of the high temperature rapeseed oil is 170-190 DEG C.
Embodiment 1
The preparation of the red oil capsicum of the present invention is present embodiments provided, it is specific as follows：
The dried powder of two twigs of the chaste tree is taken, 170-190 DEG C of rapeseed oil is added, stirs evenly, natural cooling is to get capsicum
The dosage mass ratio of powder and rapeseed oil is 1：4-6.
Embodiment 2
The preparation method of the halogen material of the present invention is present embodiments provided, it is specific as follows：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：50 parts of red oil capsicum, 1 part of Salt black bean, peanut
1 part, 2 parts of salt, 4 parts of dark soy sauce, 0.1 part of vinegar, 1 part of lemon juice, 1 part of ginger, 3 parts of garlic, 1 part of sesame, 5 parts of green onion, 1 part of sesame oil, olive
5 parts of olive oil；
Step 2. respectively shreds Salt black bean, peanut, garlic, ginger, obtains Salt black bean particle, peanut pellets, garlic tablet and ginger grain；Green onion is cut
At segment, onion parts is obtained；
Red oil capsicum is put into pot by step 3., is heated to 100 DEG C, be added Salt black bean particle, peanut pellets, garlic tablet, Jiang Li,
Onion parts is fried to perfume (or spice) is gone out, and heating is stopped, and salt, dark soy sauce, vinegar, lemon juice, sesame, sesame oil, olive oil is added, continues to turn over using residual temperature
It fries, then natural cooling；
Step 4. by after natural cooling sauce packaging, sterilize to get.
Embodiment 3
The preparation method of the halogen material of the present invention is present embodiments provided, it is specific as follows：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：30 parts of red oil capsicum, 3 parts of Salt black bean, peanut
5 parts, 0.5 part of salt, 2 parts of dark soy sauce, 1 part of vinegar, 0.1 part of lemon juice, 4 parts of ginger, 1 part of garlic, 0.1 part of sesame, 10 parts of green onion, sesame oil 3
Part, 1 part of olive oil；
Step 2. respectively shreds Salt black bean, peanut, garlic, ginger, obtains Salt black bean particle, peanut pellets, garlic tablet and ginger grain；Green onion is cut
At segment, onion parts is obtained；
Red oil capsicum is put into pot by step 3., is heated to 120 DEG C, be added Salt black bean particle, peanut pellets, garlic tablet, Jiang Li,
Onion parts is fried to perfume (or spice) is gone out, and heating is stopped, and salt, dark soy sauce, vinegar, lemon juice, sesame, sesame oil, olive oil is added, continues to turn over using residual temperature
It fries, then natural cooling；
Step 4. by after natural cooling sauce packaging, sterilize to get.
Embodiment 4
The preparation method of the halogen material of the present invention is present embodiments provided, it is specific as follows：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：40 parts of red oil capsicum, 2 parts of Salt black bean, peanut
2.5 parts, 1 part of salt, 3 parts of dark soy sauce, 0.5 part of vinegar, 0.7 part of lemon juice, 2.5 parts of ginger, 2 parts of garlic, 0.6 part of sesame, 8 parts of green onion, sesame
2 parts of oil, 3 parts of olive oil；
Step 2. respectively shreds Salt black bean, peanut, garlic, ginger, obtains Salt black bean particle, peanut pellets, garlic tablet and ginger grain；Green onion is cut
At segment, onion parts is obtained；
Red oil capsicum is put into pot by step 3., is heated to 120 DEG C, be added Salt black bean particle, peanut pellets, garlic tablet, Jiang Li,
Onion parts is fried to perfume (or spice) is gone out, and heating is stopped, and salt, dark soy sauce, vinegar, lemon juice, sesame, sesame oil, olive oil is added, continues to turn over using residual temperature
It fries, then natural cooling；
Step 4. by after natural cooling sauce packaging, sterilize to get.
Embodiment 5
The present embodiment is comparative example, and compared with Example 1, the present embodiment does not add sesame oil and olive oil.
Embodiment 6
The present embodiment is comparative example, and compared with Example 1, the present embodiment does not add lemon juice.
Embodiment 7
Embodiment 1, embodiment 5 is respectively adopted, sauce made from embodiment 6 mixes meat, the mass ratio of pork and sauce is 10：
3。
It is tasted through 100 moral standings, 98% people thinks that the sauce using embodiment 1 mixes that meat mouthfeel is more preferable, and more fine and smooth, level is more
Horn of plenty.
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Any one skilled in the art is in the technical scope of present disclosure, the change or replacement that can be readily occurred in,
It should be covered by the protection scope of the present invention.The present invention expands to any new feature disclosed in the present specification or any
New combination, and disclose any new method or process the step of or any new combination.
Claims (7)
1. a kind of pre-packaged preparation method for mixing meat sauce, which is characterized in that include the following steps：
Step 1. prepares raw material, and the raw material includes the component of following parts by weight：30-50 parts of red oil capsicum, 1-3 parts of Salt black bean, flower
It is 1-5 parts raw, 0.5-2 parts of salt, 2-4 parts of dark soy sauce, 0.1-1 parts of vinegar, 0.1-1 parts of lemon juice, 1-4 parts of ginger, 1-3 parts of garlic, sesame
0.1-1 parts, 5-10 parts of green onion, 1-3 parts of sesame oil, 1-5 parts of olive oil；
Step 2. respectively shreds Salt black bean, peanut, garlic, ginger, obtains Salt black bean particle, peanut pellets, garlic tablet and ginger grain；Green onion is cut into small
Section, obtains onion parts；
Red oil capsicum is put into pot by step 3., is heated to 100-120 DEG C, be added Salt black bean particle, peanut pellets, garlic tablet, Jiang Li,
Onion parts is fried to perfume (or spice) is gone out, and heating is stopped, and salt, dark soy sauce, vinegar, lemon juice, sesame, sesame oil, olive oil is added, continues to turn over using residual temperature
It fries, then natural cooling；
Step 4. by after natural cooling sauce packaging, sterilize to get.
2. a kind of pre-packaged preparation method for mixing meat sauce according to claim 1, which is characterized in that the raw material
Include the component of following parts by weight：35-45 parts of red oil capsicum, 1.5-2.5 parts of Salt black bean, 2-3 parts of peanut, 1-1.5 parts of salt, dark soy sauce
2.5-3.5 parts, 0.3-0.6 parts of vinegar, 0.2-0.8 parts of lemon juice, 2-3 parts of ginger, 1.5-2.5 parts of garlic, 0.3-0.8 parts of sesame, green onion
6-9 parts, 1.5-2.5 parts of sesame oil, 2-4 parts of olive oil.
3. a kind of pre-packaged preparation method for mixing meat sauce according to claim 2, which is characterized in that the raw material
Include the component of following parts by weight：40 parts of red oil capsicum, 2 parts of Salt black bean, 2.5 parts of peanut, 1 part of salt, 3 parts of dark soy sauce, 0.5 part of vinegar, lemon
0.7 part of lemon juice, 2.5 parts of ginger, 2 parts of garlic, 0.6 part of sesame, 8 parts of green onion, 2 parts of sesame oil, 3 parts of olive oil.
4. a kind of pre-packaged preparation method for mixing meat sauce according to claim 3, which is characterized in that the red oil
Capsicum is that chilli powder is refined through high temperature rapeseed oil.
5. a kind of pre-packaged preparation method for mixing meat sauce according to claim 4, which is characterized in that the capsicum
The dosage mass ratio of powder and rapeseed oil is 1：4-6.
6. a kind of pre-packaged preparation method for mixing meat sauce according to claim 5, which is characterized in that the capsicum
Powder is the dried powder of two twigs of the chaste tree.
7. a kind of pre-packaged preparation method for mixing meat sauce according to claim 6, which is characterized in that the high temperature
The temperature of rapeseed oil is 170-190 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810268803.3A CN108719942A (en) | 2018-03-29 | 2018-03-29 | A kind of pre-packaged preparation method for mixing meat sauce |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810268803.3A CN108719942A (en) | 2018-03-29 | 2018-03-29 | A kind of pre-packaged preparation method for mixing meat sauce |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719942A true CN108719942A (en) | 2018-11-02 |
Family
ID=63941088
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810268803.3A Pending CN108719942A (en) | 2018-03-29 | 2018-03-29 | A kind of pre-packaged preparation method for mixing meat sauce |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108719942A (en) |
Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081838A (en) * | 1993-03-26 | 1994-02-16 | 孟希惠 | A kind of flavouring for cooking |
| CN1461601A (en) * | 2002-05-27 | 2003-12-17 | 胡兴元 | Seasoning used for prepn. of cold cooked chicken |
| CN101449795A (en) * | 2007-11-30 | 2009-06-10 | 天津市鸿禄食品有限公司 | Production technique of mixed meat flavorings |
| CN104172000A (en) * | 2014-07-18 | 2014-12-03 | 遂宁市三丰食品有限公司 | Preparation method of chili sauce |
| CN104305100A (en) * | 2014-09-23 | 2015-01-28 | 徐晟伟 | Dressing for cold dishes |
| CN105285919A (en) * | 2015-10-28 | 2016-02-03 | 成都宽窄美食投资有限公司 | Sauce for making cold white meat dressed with sauce |
| CN105724909A (en) * | 2014-12-09 | 2016-07-06 | 四川省泸州博士酒厂 | Manufacturing method of cold chicken dressed with sauce |
| CN107518375A (en) * | 2017-09-28 | 2017-12-29 | 广西民族大学 | A kind of vinegar-pepper sauce and preparation method thereof |
-
2018
- 2018-03-29 CN CN201810268803.3A patent/CN108719942A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1081838A (en) * | 1993-03-26 | 1994-02-16 | 孟希惠 | A kind of flavouring for cooking |
| CN1461601A (en) * | 2002-05-27 | 2003-12-17 | 胡兴元 | Seasoning used for prepn. of cold cooked chicken |
| CN101449795A (en) * | 2007-11-30 | 2009-06-10 | 天津市鸿禄食品有限公司 | Production technique of mixed meat flavorings |
| CN104172000A (en) * | 2014-07-18 | 2014-12-03 | 遂宁市三丰食品有限公司 | Preparation method of chili sauce |
| CN104305100A (en) * | 2014-09-23 | 2015-01-28 | 徐晟伟 | Dressing for cold dishes |
| CN105724909A (en) * | 2014-12-09 | 2016-07-06 | 四川省泸州博士酒厂 | Manufacturing method of cold chicken dressed with sauce |
| CN105285919A (en) * | 2015-10-28 | 2016-02-03 | 成都宽窄美食投资有限公司 | Sauce for making cold white meat dressed with sauce |
| CN107518375A (en) * | 2017-09-28 | 2017-12-29 | 广西民族大学 | A kind of vinegar-pepper sauce and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101720945B (en) | Instant beef food and method for preparing same | |
| CN105124505B (en) | A kind of spicy less salt dip and preparation method thereof | |
| CN109601954B (en) | Preparation method of strong-flavor beef tallow spicy soup base material | |
| CN101785540A (en) | Bibimbap and preparation method thereof | |
| CN105767220A (en) | Seasoning oil and production method thereof | |
| CN105310046A (en) | Hot pot seasoning as well as preparation method and use method thereof | |
| CN105212165B (en) | A kind of mellowness less salt dip and preparation method thereof | |
| CN107594456A (en) | A kind of river fragrance convenient chafing dish backing material formula and preparation method thereof | |
| JP4020350B2 (en) | Flavor enhancing composition for curry | |
| JP2009089683A (en) | Method for producing red pepper seasoning, method for producing baked rice ball using red pepper seasoning, and rice ball using red pepper seasoning | |
| CN106722690A (en) | A kind of dip seasoning bag and preparation method thereof | |
| KR101330430B1 (en) | the powdered and liquefied seasoning, product method of powdered and liquefied seasoning | |
| CN108719942A (en) | A kind of pre-packaged preparation method for mixing meat sauce | |
| CN108634200A (en) | It is a kind of pre-packaged to mix meat sauce | |
| KR20160076284A (en) | Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same | |
| CN112006260A (en) | Spicy condiment sauce for instant hot pot and preparation method thereof | |
| KR101229081B1 (en) | A preparing process of seasoning souce for boiled cutlassfish | |
| CN104336631A (en) | Shredded beef and preparation method thereof | |
| CN111616350A (en) | Fresh and fragrant chilli sauce | |
| CN107242534A (en) | Raspberry curry local flavor sauce | |
| JP2002253165A (en) | Seasoning | |
| CN103907883A (en) | Steamed stuffed bun and dumpling series composite oil seasoning perfume preparation and use method | |
| CN107692113A (en) | One kind steams dish dispensing and preparation method thereof | |
| JP2019140916A (en) | Method of producing nut-like flavor composition and method of producing food product | |
| CN106722827A (en) | Green pepper perfume sauce and preparation 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: 20181102 |