CN109123593A - A kind of honeydew powdered soy and its application method - Google Patents

A kind of honeydew powdered soy and its application method Download PDF

Info

Publication number
CN109123593A
CN109123593A CN201811086049.8A CN201811086049A CN109123593A CN 109123593 A CN109123593 A CN 109123593A CN 201811086049 A CN201811086049 A CN 201811086049A CN 109123593 A CN109123593 A CN 109123593A
Authority
CN
China
Prior art keywords
parts
honeydew
powdered soy
powder
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
Application number
CN201811086049.8A
Other languages
Chinese (zh)
Inventor
曹镇
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
SUZHOU WENDA FOOD INGREDIENTS Co Ltd
Original Assignee
SUZHOU WENDA FOOD INGREDIENTS Co Ltd
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by SUZHOU WENDA FOOD INGREDIENTS Co Ltd filed Critical SUZHOU WENDA FOOD INGREDIENTS Co Ltd
Priority to CN201811086049.8A priority Critical patent/CN109123593A/en
Publication of CN109123593A publication Critical patent/CN109123593A/en
Pending legal-status Critical Current

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L27/00Spices; 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
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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)

Abstract

The invention discloses a kind of honeydew powdered soy and its application methods, honeydew powdered soy includes major ingredient and additive, the major ingredient includes the component of following mass fraction: 300 ~ 700 parts of white granulated sugar, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 40 ~ 120 parts of powdered soy, 10 ~ 50 parts of garlic powder, 10 ~ 50 parts of onion powder, 20 ~ 100 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, 10 ~ 50 parts of vinegar powder, the additive includes the component of following mass fraction: 3 ~ 15 parts of pH adjusting agent, 2 ~ 10 parts of emulsifier, 2 ~ 10 parts of thickening stabilizing agent.Not only flavor has distinctive application also very extensive to the present invention, (pickling, is suitable for nearly all meat at rehydration sauce, sauce halogen seasoning thickening) can be divided, and it can substantially shorten salting period, reduce the loss of moisture, it greatly improves work efficiency, in addition this product can proportionally be mixed with cold water and powder stirs evenly boiled a sauce while can also change flavor according to different demands, solve the various problems such as shelf lives, transport, price and single flavor.

Description

A kind of honeydew powdered soy and its application method
Technical field
The invention patent relates to cures, powder sauce formula, and in particular to a kind of honeydew powdered soy (rehydration sauce) and its Application method.
Background technique
There are the product, such as honeydew roast chicken, roast duck etc. of many honeydew tastes currently on the market, but these products will be advanced to Marinated ability is tasty within few 12 hours, and honey is also painted in cooking process, very bothersome.They are disadvantageous in that Operator will devote a tremendous amount of time and handle raw material, and time-consuming and laborious, workable raw material (birds) is single, taste is single (being difficult to be changed to compound taste) cannot be used to make sauce.And along with present the accelerating rhythm of life, people's lives Horizontal higher and higher, requirement of the people to food quality is also improved constantly, should be delicious, characteristic, nutritious again, It can health care.
Summary of the invention
In order to solve the deficiencies in the prior art, by years of researches and grope, it is (multiple that the present invention provides honeydew powdered soys Water sauce) unique formula and its application method, not only can be shortened salting period, provide it is special it is delicious again can rehydration make sauce also There can be certain thickening effect when condiment uses.
In order to solve the above-mentioned technical problem, the present invention adopts the following technical scheme:
A kind of honeydew powdered soy (rehydration sauce), including major ingredient and additive, the major ingredient include the component of following mass fraction: 300 ~ 700 parts of white granulated sugar, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 40 ~ 120 parts of powdered soy, 10 ~ 50 parts of garlic powder, onion powder 10 ~ 50 parts, 20 ~ 100 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, 10 ~ 50 parts of vinegar powder;The additive includes The component of following mass fraction: 3 ~ 15 parts of pH adjusting agent, 2 ~ 10 parts of emulsifier, 2 ~ 10 parts of thickening stabilizing agent.
It can also include following according to the ratio of the mass fraction of the adjustable such honeydew powdered soy of different product demand The component of mass fraction: 500 ~ 700 parts of white granulated sugar, 150 ~ 200 parts of salt, 120 ~ 150 parts of monosodium glutamate, 110 ~ 120 parts of powdered soy, greatly 40 ~ 50 parts of garlic powder, 20 ~ 30 parts of onion powder, 50 ~ 80 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, vinegar powder 10 ~ 30 Part;The additive includes the component of following mass fraction: 8 ~ 12 parts of pH adjusting agent, 2 ~ 4 parts of emulsifier, and thickening stabilizing agent 2 ~ 5 Part.Preferably, the honeydew powdered soy (rehydration sauce), facilitates the different spices of collocation to show different flavor.It is fragrant pungent Material is chilli pepper, and black pepper, Chinese prickly ash, numb green pepper, tomato meal, caraway, shallot, garlic is octagonal, lemongrass, and peppermint is one or more of.
Preferably, the honeydew powdered soy (rehydration sauce), the converted starch be Ultra Tex 2, One or more of hydroxypropyl PASELLI EASYGEL, oxidized starch, phosphate double starch, acetate starch.
Preferably, the pH adjusting agent is one or more of citric acid, lactic acid, malic acid, sodium citrate.
Preferably, the emulsifier is single, diglycerine fatty acid ester, sucrose fatty ester, polyoxyethylene (20) sorb One or more of alcohol acid anhydride monostearate, modified soy bean lipoid.
Preferably, the thickening stabilizing agent is one of xanthan gum, guar gum, carragheen, sodium carboxymethylcellulose Or it is several.
The application method of above-mentioned honeydew powdered soy (i.e. rehydration sauce), comprising the following steps: scheme one, (a) claim in proportion Take raw material, honeydew powdered soy (i.e. rehydration sauce) and water;(b) water is uniformly mixed with raw material;(c) will add made from step (b) Water raw material is put into honeydew powdered soy and stirs evenly, and pickles 4 ~ 6 hours;(d) pickled raw material is taken out, is baked, is decocted System, frying all may be used.
Scheme two, (a) weigh honeydew powdered soy (rehydration sauce) and cold water in proportion;(b) by honeydew soy sauce powder (rehydration Sauce) with cold water mix it is evenly heated boiled sauce (step b is rehydration step);(c) this sauce can make when seasoning sauce With and by certain thickening function (e.g., sauce halogen, stewing stewed, quick-fried etc.).Cold water, that is, normal-temperature water.
Preferably, in scheme one, the mass ratio of raw material, water and honeydew powdered soy (rehydration sauce) be 100:10-30:6 ~ 11。
Preferably, the temperature condition pickled in the step (c) is 0 ~ 4 DEG C in scheme one.
Preferably, the mass ratio of cold water and honeydew powdered soy (rehydration sauce) is 100:50-70 in scheme two.It is described Rehydration condition stirs evenly rear boiled in step (b) for normal-temperature water.
Compared with the existing technology, the beneficial effects of the present invention are:
Raw material used in the present invention is common raw material, meets food safety.Powdered soy paste flavor is strong, color is all Good, flavor effect is brilliant, and rehydration performance is good, a variety of amino acid, carbohydrate, organic acid is rich in, at honeydew powdered soy (rehydration sauce) Middle use can not only provide delicious mouthfeel, also have certain nutritive value.Not only also slightly point was bitter for fragrant but also sweet tea for vinegar powder, not only Flavour beauty itself, and for cooking, it can sterilize, detoxification, keep nutritional ingredient and quickening meat mature or crisp rotten;It can go again Urine smell, solution are greasy.It uses honeydew powdered soy (rehydration sauce) is inner, can not only promote flavor, deodorization solution is greasy, moreover it is possible to promote rouge The decomposition of fat, protein and starch helps to digest and assimilate, and has certain healthcare function.Converted starch has gelatinization, increases Thick, Water-saving effect can lock moisture and increase mouthfeel and fragrance after heating.Emulsifier has the effect of emulsification, in honeydew soy sauce Powder (rehydration sauce) is inner to be used, and flavor can be promoted to be easier to penetrate into inside the human body, accelerate tasty speed.Thickening stabilizing agent can It to increase consistency, uses honeydew powdered soy (rehydration sauce) is inner, the concentration of cure liquid can be increased, cure is made to be easier to adsorb On human body surface, marinated effect is improved.
Not only flavor has characteristic to the present invention, but also can substantially shorten salting period, reduces the loss of moisture, greatly improves Working efficiency, in addition sauce can be made with rehydration in this product, can change flavor according to demand, solve shelf lives, transport, The various problems such as price and single flavor.Either when cure, condiment are also formed into sauce, the honeydew made in this way Flavor of soy sauce product, color is complete, and people is allowed to enjoy endless aftertastes.
Specific embodiment
The invention will be further described With reference to embodiment:
Embodiment 1
Honeydew powdered soy (rehydration sauce) for making honeydew beef item forms are as follows: 500 parts of white granulated sugar, 150 parts of salt, monosodium glutamate 70 parts, 60 parts of powdered soy, 30 parts of garlic powder, 30 parts of onion powder, 20 parts of converted starch, 2 parts of five-spice powder, 2 parts of black pepper, vinegar powder 10 Part, 6 parts of citric acid, single, 10 parts of diglycerine fatty acid ester, 6 parts of xanthan gum.
Below by taking beef item as an example, the step of cured beef, is as follows:
Beef cleaning is net, and drain away the water slitting, by beef item: water: the weight of honeydew powdered soy (rehydration sauce)=100:20:11 Amount ratio weighs, and beef item and water are mixed thoroughly to moisture absorption.Beef item is put into honeydew powdered soy (rehydration sauce) and is stirred Uniformly, it is pickled under the conditions of 0~4 DEG C, pickles 4 hours, be fully infiltrated into taste in beef.The beef pickled is taken Out, it can directly be baked, it is fried.
Embodiment 2
Honeydew powdered soy (rehydration sauce) for making burnt odor chicken skewer forms are as follows: 600 parts of white granulated sugar, 200 parts of salt, taste Smart 40 parts, 50 parts of garlic powder, 10 parts of onion powder, 100 parts of glucose, 80 parts of powdered soy, 1 part of five-spice powder, 5 parts of chilli powder, vinegar powder 3 Part, 5 parts of lactic acid powder, 2 parts of sucrose fatty ester, 2 parts of guar gum.
Below by taking chicken string as an example, pickle chicken string the step of it is as follows:
Chicken leg meat is cleaned up, is drained away the water, by chicken leg meat: honeydew powdered soy (rehydration sauce): water=100:8:7 weight Ratio weighs, and honeydew powdered soy (rehydration sauce) and water mix well into pickling liquid.Chicken leg meat is put into pickling liquid, is sufficiently stirred Uniformly, it is pickled under the conditions of 0~4 DEG C, pickles 6 hours, be fully infiltrated into taste inside chicken leg.The chicken leg meat that will have been pickled String is worn in taking-up, can be directly baked.
Embodiment 3
For making honeydew powdered soy (rehydration sauce) composition of the flower of honeydew grillING pig five are as follows: 700 parts of white granulated sugar, 100 parts of salt , 150 parts of monosodium glutamate, 10 parts of garlic powder, 50 parts of onion powder, 20 parts of glucose, 50 parts of powdered soy, 3 parts of five-spice powder, 10 parts of tomato meal, 8 parts of chilli powder, 50 parts of vinegar powder, 3 parts of malic acid, 10 parts of modified soy bean lipoid, 10 parts of sodium carboxymethylcellulose.
Below by taking the flower of honeydew grillING pig five as an example, the step for pickling the flower of pig five is as follows:
Five flowers are cleaned up, are drained away the water, are sliced.By honeydew powdered soy (rehydration sauce): water=100:80 weight ratio It weighs, honeydew powdered soy (rehydration sauce) and water mix boiled sauce thoroughly.By honeydew powdered soy (rehydration sauce): water=100: 8:7 pig streaky pork, honeydew powdered soy (rehydration sauce) are stirred with water, are pickled under the conditions of 0~4 DEG C, pickle 4 Hour, it is fully infiltrated into taste to five flower the insides.The pig five pickled flower is taken out, can directly be baked, after fried maturation, dip in The sauce made in advance of honeydew powdered soy (rehydration sauce) is edible.
Embodiment 4
Honeydew powdered soy (rehydration sauce) for making honeydew halogen meat forms are as follows: 300 parts of white granulated sugar, 100 parts of salt, monosodium glutamate 20 parts, 10 parts of garlic powder, 50 parts of onion powder, illiciumverum, cortex cinnamomi, Chinese prickly ash, capsicum, 120 parts of powdered soy, 8 parts of five-spice powder, converted starch 20 parts, 2 parts of vinegar powder, 4 parts of sodium citrate, 2 parts of polyoxyethylene (20) sorbitan monostearate, sodium carboxymethylcellulose 2 Part.
Below by taking honeydew halogen meat as an example, making step is as follows:
Five flowers are cleaned up into pelletizing, are drained away the water, by five flowers: honeydew powdered soy (rehydration sauce): water=100:8:7 weight Ratio weighs.After meat particle is scalded water, cold water is crossed, is drained the water, it is rear fried.It is put into water and honeydew powdered soy (rehydration sauce) in pot, It stirs rear boiled, it is crisp rotten to meat particle that meat is poured into pot small fire stewing.
The technical means disclosed in the embodiments of the present invention is not limited only to technological means disclosed in above embodiment, further includes Technical solution consisting of any combination of the above technical features.It should be pointed out that for those skilled in the art For, various improvements and modifications may be made without departing from the principle of the present invention, these improvements and modifications are also considered as Protection scope of the present invention.

Claims (10)

1. a kind of honeydew powdered soy, which is characterized in that including major ingredient and additive, the major ingredient includes the group of following mass fraction Point: 300 ~ 700 parts of white granulated sugar, 100 ~ 200 parts of salt, 20 ~ 150 parts of monosodium glutamate, 40 ~ 120 parts of powdered soy, 10 ~ 50 parts of garlic powder, ocean 10 ~ 50 parts of green onion powder, 20 ~ 100 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, 10 ~ 50 parts of vinegar powder;The additive Component including following mass fraction: 3 ~ 15 parts of pH adjusting agent, 2 ~ 10 parts of emulsifier, 2 ~ 10 parts of thickening stabilizing agent.
2. a kind of honeydew powdered soy according to claim 1, which is characterized in that the major ingredient includes following mass fraction Component: 500 ~ 700 parts of white granulated sugar, 150 ~ 200 parts of salt, 120 ~ 150 parts of monosodium glutamate, 110 ~ 120 parts of powdered soy, garlic powder 40 ~ 50 Part, 20 ~ 30 parts of onion powder, 50 ~ 80 parts of converted starch, 5 ~ 10 parts of spice, 1 ~ 3 part of five-spice powder, 10 ~ 30 parts of vinegar powder;It is described to add Adding agent includes the component of following mass fraction: 8 ~ 12 parts of pH adjusting agent, 2 ~ 4 parts of emulsifier, 2 ~ 5 parts of thickening stabilizing agent.
3. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the mixture of the major ingredient and additive is taken Different flavor is showed with different spices, and spice is chilli pepper, black pepper, Chinese prickly ash, numb green pepper, tomato meal, caraway, greatly Green onion, garlic is octagonal, lemongrass, the one or more such as peppermint.
4. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the pH adjusting agent is citric acid, lactic acid, apple One or more of tartaric acid, sodium citrate.
5. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the emulsifier is single, diglycerine fatty acid One or more of ester, sucrose fatty ester, polyoxyethylene (20) sorbitan monostearate, modified soy bean lipoid.
6. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the thickening stabilizing agent is xanthan gum, Guar One or more of glue, carragheen, sodium carboxymethylcellulose.
7. a kind of honeydew powdered soy as described in claim 1, which is characterized in that the converted starch is two starch phosphorus of acetylation One or more of acid esters, hydroxypropyl PASELLI EASYGEL, oxidized starch, phosphate double starch, acetate starch.
8. the application method of the honeydew soy sauce powder as described in claim 1-7 any one, which is characterized in that including following step It is rapid:
Scheme one, (a) weigh raw material, honeydew powdered soy and water in proportion;(b) water is uniformly mixed with raw material;(c) step (b) Obtained plus water raw material is put into honeydew powdered soy and stirs evenly, and pickles 4 ~ 6 hours;(d) pickled raw material is taken out, is carried out Baking, fried or frying;
Or scheme two, (a) weigh honeydew powdered soy and cold water in proportion;(b) honeydew soy sauce powder and cold water mix is uniform Heat boiled formation sauce;(c) sauce made from step (b) uses as seasoning sauce and has thickening function.
9. the application method of honeydew powdered soy as claimed in claim 8, which is characterized in that in scheme one, raw material, water and honeydew The mass ratio of powdered soy is 100:10-30:6 ~ 11;The temperature condition pickled in the step (c) is 0 ~ 4 DEG C.
10. the application method of honeydew powdered soy as claimed in claim 8, which is characterized in that in scheme two, cold water and honeydew sauce The mass ratio of oil powder is 100:50-70;Rehydration condition stirs evenly rear boiled in the step (b) for normal-temperature water.
CN201811086049.8A 2018-09-18 2018-09-18 A kind of honeydew powdered soy and its application method Pending CN109123593A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811086049.8A CN109123593A (en) 2018-09-18 2018-09-18 A kind of honeydew powdered soy and its application method

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811086049.8A CN109123593A (en) 2018-09-18 2018-09-18 A kind of honeydew powdered soy and its application method

Publications (1)

Publication Number Publication Date
CN109123593A true CN109123593A (en) 2019-01-04

Family

ID=64814786

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811086049.8A Pending CN109123593A (en) 2018-09-18 2018-09-18 A kind of honeydew powdered soy and its application method

Country Status (1)

Country Link
CN (1) CN109123593A (en)

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110623240A (en) * 2019-10-17 2019-12-31 苏州闻达食品配料有限公司 Curry instant powder and application thereof
CN110638023A (en) * 2019-10-17 2020-01-03 苏州闻达食品配料有限公司 Flavor marinade and application thereof
CN113367318A (en) * 2021-06-25 2021-09-10 佛山市海天(高明)调味食品有限公司 Thick soy sauce and preparation method thereof

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1155559A (en) * 1995-10-13 1997-07-30 Cpc国际有限公司 Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
CN101322536A (en) * 2007-06-12 2008-12-17 荷兰联合利华有限公司 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch
CN107927691A (en) * 2017-12-06 2018-04-20 苏州闻达食品配料有限公司 A kind of honeydew bakes fowl cure and its application method

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1155559A (en) * 1995-10-13 1997-07-30 Cpc国际有限公司 Starch products having hot or cold water dispersibility and hot or cold swelling viscosity
CN101322536A (en) * 2007-06-12 2008-12-17 荷兰联合利华有限公司 Packaged concentrate for preparing a bouillon, soup, sauce, gravy or for use as a seasoning, the concentrate comprising modified starch
CN107927691A (en) * 2017-12-06 2018-04-20 苏州闻达食品配料有限公司 A kind of honeydew bakes fowl cure and its application method

Cited By (4)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN110623240A (en) * 2019-10-17 2019-12-31 苏州闻达食品配料有限公司 Curry instant powder and application thereof
CN110638023A (en) * 2019-10-17 2020-01-03 苏州闻达食品配料有限公司 Flavor marinade and application thereof
CN113367318A (en) * 2021-06-25 2021-09-10 佛山市海天(高明)调味食品有限公司 Thick soy sauce and preparation method thereof
CN113367318B (en) * 2021-06-25 2022-09-16 佛山市海天(高明)调味食品有限公司 Thick soy sauce and preparation method thereof

Similar Documents

Publication Publication Date Title
KR101426668B1 (en) Cooking sauce, Chicken cooking by that and Preparing method thereof
CN107927691A (en) A kind of honeydew bakes fowl cure and its application method
CN107307375A (en) One kind concentration thick gravy composition and thick gravy and its preparation technology
CN109123593A (en) A kind of honeydew powdered soy and its application method
CN105410835A (en) Chafing dish rice noodle seasoning and chafing dish rice noodle making method
CN108936528A (en) A kind of halogen-fragrant crawfish flavor cure and its application method
KR100411351B1 (en) Method for preparing a sweet and sour pork using kimchi-containing source
KR20170109343A (en) Sauce with a hot taste and a method for preparing the same
CN1085062C (en) Vegetable sausage
KR101863287B1 (en) Sauce composition for kimchi fried rice and kimchi fried rice comprising the same
CN105661165A (en) Braised beef flavor noodle seasoning
CN105661152A (en) Preparation method of seasoning of sour and hot noodles
KR101223153B1 (en) A spring onion garlic chicken cooking method
KR20090031008A (en) Smoked chicken breast and the method of manufacturing it
CN105077185A (en) Fresh chili sauce with New Orleans taste
CN105661141A (en) Preparation method of pickled Chinese cabbage noodle seasoning
CN104382064A (en) Preparation method of instant goose liver slices
JP2001269143A (en) Roux of low oil-and-fat content containing heat-treated pulverized meat
CN109303289A (en) A kind of bubble green pepper Shredded kelp and preparation method thereof
CN109393437B (en) Spicy and mellow bullfrog sauce and processing technology thereof
KR101365687B1 (en) Golden source and manufacturing method thereof
CN106418415A (en) Whole materials of boiled fish with pickled cabbages and chilies and preparation method thereof
CN106256244A (en) The culinary art manufacture method of black green pepper beef steak meal
CN105661144A (en) Preparation method of braised beef flavor noodle seasoning
KR100238730B1 (en) Anas platyrhynchos platyhyachos meat bone artemisia asiatica compacting mixing rice manufacture method

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
RJ01 Rejection of invention patent application after publication
RJ01 Rejection of invention patent application after publication

Application publication date: 20190104