CN109198565A - A kind of instant type bottom flavorings of spicy chaffy dish - Google Patents

A kind of instant type bottom flavorings of spicy chaffy dish Download PDF

Info

Publication number
CN109198565A
CN109198565A CN201810933544.1A CN201810933544A CN109198565A CN 109198565 A CN109198565 A CN 109198565A CN 201810933544 A CN201810933544 A CN 201810933544A CN 109198565 A CN109198565 A CN 109198565A
Authority
CN
China
Prior art keywords
grams
spicy
chive
spiceleaf
chilli
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
CN201810933544.1A
Other languages
Chinese (zh)
Inventor
袁春续
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.)
Individual
Original Assignee
Individual
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 Individual filed Critical Individual
Priority to CN201810933544.1A priority Critical patent/CN109198565A/en
Publication of CN109198565A publication Critical patent/CN109198565A/en
Pending legal-status Critical Current

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
    • 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

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 a kind of instant type bottom flavorings of spicy chaffy dish, including salad oil, spiceleaf, and chive, ginger splices, Asian puccoon is octagonal, Chinese prickly ash, cassia bark, fennel seeds, Amomum cardamomum, bubble green pepper, thick broad-bean sauce, chilli.It presses following quality proportioning: 2500 grams of salad oil, 125 grams of spiceleaf, 75 grams of chive, 75 grams of ginger splices, 200 grams of Asian puccoon, 30 grams, 50 grams of Chinese prickly ash, 30 grams of cassia bark, 15 grams of fennel seeds, 8 grams of Amomum cardamomum, 500 grams of bubble green pepper, 500 grams of thick broad-bean sauce, 500 grams of chilli octagonal.This formula chooses 13 kinds of pure natural raw materials and enlists, formula is simple, each raw material is used cooperatively so that spicy fragrance of the chafing dish bottom flavorings with strong fragrance, is to like the only choosing of spicy mouthfeel crowd, and bottom material can not only remove the fishy smell of meat dish when in use, it plays and solves greasy effect, it is able to maintain vegetables and the original taste of other foods and color simultaneously, also non-discolouring, non-foam when long-time heating, rare oil smoke, with tasty and refreshing spicy sense when eating.

Description

A kind of instant type bottom flavorings of spicy chaffy dish
Technical field
The present invention relates to a kind of chafing dish bottom flavorings, specially a kind of instant type bottom flavorings of spicy chaffy dish.
Background technique
Chafing dish is important one in Chinese dietetic culture, has very long history in China.In order to improve the meat rinsed out, The mouthfeel of dish and its nutritional ingredient of increase are generally all added in pot common by soup, several flavor product and nutriment in advance The bottom material of composition.With the continuous improvement of people's living standards, the requirement to chafing dish bottom flavorings is also higher and higher, taste is being pursued Meanwhile also more requirement of the emphasis to health and nutrition.
Common chafing dish bottom flavorings are spicy type, clear soup type, and wherein instant type bottom flavorings of spicy chaffy dish just belongs to the one of spicy type Kind, though such chafing dish bottom flavorings can bring spicy mouthfeel for eater, it is easy when but there is long-time heating when in use It is non-discolouring, there is foam even oil smoke, is not easy to keep vegetables and the original taste of other foods and color in edible boiling hot vegetables, and And be easy to bring throat, stomach burn feeling to eater after consumption, easily get angry.
Summary of the invention
The technical problem to be solved in the present invention is that: one kind is provided and is able to maintain vegetables and the original taste of other foods and color Pool, also non-discolouring, non-foam when long-time heating, rare oil smoke after consumption will not with tasty and refreshing spicy sense when eating There is throat, stomach has burning sensation due to excessively peppery, and be formulated that preparation method is simple, instant type spicy hot chafing dish bottom at low cost Material.
In order to solve the above-mentioned technical problem, the present invention proposes following technical scheme:
A kind of instant type bottom flavorings of spicy chaffy dish, including salad oil, spiceleaf, chive, ginger splices, Asian puccoon is octagonal, Chinese prickly ash, cassia bark, Fennel seeds, Amomum cardamomum, bubble green pepper, thick broad-bean sauce, chilli.
The above technical solution is further limited in that: according to following quality proportioning:
It is 2500 grams of salad oil, 125 grams of spiceleaf, 75 grams of chive, 75 grams of ginger splices, 200 grams of Asian puccoon, 30 grams octagonal, Chinese prickly ash 50 Gram, 30 grams of cassia bark, 15 grams of fennel seeds, 8 grams of Amomum cardamomum, 500 grams of bubble green pepper, 500 grams of thick broad-bean sauce, 500 grams of chilli.
The above technical solution is further limited in that: specific production method the following steps are included:
Step 1: by weight ratio, weighing salad oil one by one, spiceleaf, chive, ginger splices, Asian puccoon is octagonal, Chinese prickly ash, and cassia bark is small Fennel, Amomum cardamomum, bubble green pepper, thick broad-bean sauce, chilli, and stay opening to wrap up with reed paper weighed every a raw material, then will Above-mentioned every kind of raw material is put into standing in the drying oven of starting and is dried for 30 minutes, utilizes the water in drying oven removal raw material Point, while Titian is carried out to raw material in advance using dry；
Step 2: by weight ratio, salad oil is entered into pot, after seventy percent heat of middle baked wheaten cake, according to spiceleaf, chive, Asian puccoon, illiciumverum, Chinese prickly ash, cassia bark, fennel seeds, Amomum cardamomum, chilli release sequence will the dry spiceleaf completed, chive, Asian puccoon is octagonal, Chinese prickly ash, Cassia bark, fennel seeds, Amomum cardamomum, chilli are sequentially placed into pot, and salad oil keeps eighty per cant heat, middle to burn 20 minutes；
Step 3: first time tanning is carried out, 2000 grams of boiled water, after high fire is boiled are poured into pot, small fire is opened and endures 10 minutes, Pull fragrance out；
Step 4: carrying out second and boil, be put into chive, ginger splices, bubble green pepper, thick broad-bean sauce, carry out standing cooling after moderate heat is boiled 30 minutes.
Step 5: bottom material is packed.
The above technical solution is further limited in that: the reed paper in above-mentioned steps 1 is divided using 100 DEG C of high temperature sterilizations three Zhong Houcai comes into operation, and drying oven domestic demand places the pallet for having 13 placing grooves, and every kind of raw material is wrapped up in using reed paper bag Stream opening is put into inside placing groove afterwards, in the drying process closes drying oven, and dry in-furnace temperature control is Celsius in 55-60 Degree.
The above technical solution is further limited in that: above-mentioned steps 5 are when packing bottom material, according to every 1000 Gram/packet standard bottom material is sealed in the packaging bag by high temperature sterilization.
The above technical solution is further limited in that: the bottom material eating method after above-mentioned packaging is to add after entering pot heating A little boiled water selects the weight into flavoring food according to actual use number, and carries out according to the standard of 50-70 grams/people Select bottom material input amount.
The above technical solution is further limited in that: 50 grams of investment standard when above-mentioned bottom material is practical/artificial micro- peppery, 60 Gram/it is artificial in it is peppery, 70 grams/artificial spicy.
In the present invention, the effect of each raw material is as follows:
Salad oil: keeping the color of bottom material to clarify, non-discolouring, non-foam when heating, rare oil smoke, and is free of aspergillus flavus Element and cholesterol, are able to maintain vegetables and the original taste of other foods and color.
Spiceleaf: can not only allow bottom material more delicious, while having middle benefit gas promoting the circulation of qi, analgesic cold dispelling, removing the effect of cold stomach invigorating, Body is helped to exclude moisture, moreover it is possible to promoting qi circulation and relieving pain.
Chive: while tarting up can spleen benefiting and stimulating the appetite, improve a poor appetite, the fishy smell of food can be reduced.
Ginger splices: while deodorization, play the role of stomach invigorating, orectic.
Asian puccoon: purple substance rich in can improve the color of bottom material, while have very high medical value, food Play the role of with the body for people with clearing heat and detoxicating, relax bowel and defecation, anti-inflammatory cool blood.
It is octagonal: to play the role of carrying out Titian to bottom material, while middle benefit gas qi-regulating, arresting vomiting by using stomachics, dispelling cold, excitement can be played Effect of nerve.
Chinese prickly ash: spicy mouthfeel is provided for bottom material.
Cassia bark: so that bottom material fragrant aroma after entering pot, and meat dish can be made to dispel raw meat solution is greasy, and fragrance is palatable, in turn Make us appetite to increase.
Fennel seeds: so that bottom material has the effect of eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach when edible.
Amomum cardamomum: fragranced is provided for bottom material, while edible with bacteriostasis.
Bubble green pepper: have the characteristics that bottom material peppery without slightly sour in dry, peppery.
Thick broad-bean sauce: while promoting mouthfeel, there is the effect of Appetizing spleen-tonifying, promoting digestion greasy.
Chilli: while promotion bottom material spicy mouthfeel, promote eater's appetite, improve digestion.
Compared with prior art, the invention has the following advantages: this formula 13 kinds of pure natural raw materials of selection are enlisted, match Side is simple, and each raw material is used cooperatively so that spicy fragrance of the chafing dish bottom flavorings with strong fragrance, is the spicy mouthfeel crowd of hobby Only choosing, and bottom material can not only remove the fishy smell of meat dish when in use, play and solve greasy effect, be able to maintain simultaneously Vegetables and the original taste of other foods and color, also non-discolouring, non-foam when long-time heating, rare oil smoke have when edible There is tasty and refreshing spicy sense, will not occur throat after consumption, stomach has burning sensation due to excessively peppery, and is formulated preparation method letter It is single, it is at low cost.
Specific embodiment
The following is a clear and complete description of the technical scheme in the embodiments of the invention, it is clear that described embodiment Only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, the common skill in this field Art personnel every other embodiment obtained without making creative work belongs to the model that the present invention protects It encloses.
Embodiment 1
A kind of instant type bottom flavorings of spicy chaffy dish, including salad oil, spiceleaf, chive, ginger splices, Asian puccoon is octagonal, Chinese prickly ash, cassia bark, Fennel seeds, Amomum cardamomum, bubble green pepper, thick broad-bean sauce, chilli.
According to following quality proportioning:
It is 2500 grams of salad oil, 125 grams of spiceleaf, 75 grams of chive, 75 grams of ginger splices, 200 grams of Asian puccoon, 30 grams octagonal, Chinese prickly ash 50 Gram, 30 grams of cassia bark, 15 grams of fennel seeds, 8 grams of Amomum cardamomum, 500 grams of bubble green pepper, 500 grams of thick broad-bean sauce, 500 grams of chilli.
Embodiment 2
A kind of instant type bottom flavorings of spicy chaffy dish, specific production method the following steps are included:
Step 1: by weight ratio, weighing salad oil one by one, spiceleaf, chive, ginger splices, Asian puccoon is octagonal, Chinese prickly ash, and cassia bark is small Fennel, Amomum cardamomum, bubble green pepper, thick broad-bean sauce, chilli, and stay opening to wrap up with reed paper weighed every a raw material, then will Above-mentioned every kind of raw material is put into standing in the drying oven of starting and is dried for 30 minutes, utilizes the water in drying oven removal raw material Point, while Titian is carried out to raw material in advance using dry；
Step 2: by weight ratio, salad oil is entered into pot, after seventy percent heat of middle baked wheaten cake, according to spiceleaf, chive, Asian puccoon, illiciumverum, Chinese prickly ash, cassia bark, fennel seeds, Amomum cardamomum, chilli release sequence will the dry spiceleaf completed, chive, Asian puccoon is octagonal, Chinese prickly ash, Cassia bark, fennel seeds, Amomum cardamomum, chilli are sequentially placed into pot, and salad oil keeps eighty per cant heat, middle to burn 20 minutes；
Step 3: first time tanning is carried out, 2000 grams of boiled water, after high fire is boiled are poured into pot, small fire is opened and endures 10 minutes, Pull fragrance out；
Step 4: carrying out second and boil, be put into chive, ginger splices, bubble green pepper, thick broad-bean sauce, carry out standing cooling after moderate heat is boiled 30 minutes.
Step 5: bottom material is packed.
Reed paper in above-mentioned steps 1 is just come into operation after high temperature sterilization three minutes using 100 DEG C, and drying oven domestic demand is put The pallet with 13 placing grooves is set, stream opening is put into inside placing groove after every kind of raw material is wrapped up in using reed paper bag, in drying Drying oven is closed in the process, and dry in-furnace temperature control is at 55-60 degrees Celsius.
Bottom material is sealed in by high temperature when packing to bottom material according to the standard of every 1000 grams/packet by above-mentioned steps 5 In the packaging bag of sterilization.
Bottom material eating method after above-mentioned packaging is to add a little boiled water after entering pot heating, according to actual use number The weight into flavoring food is selected, and carries out selection bottom material input amount according to the standard of 50-70 grams/people.
50 grams of investment standard when above-mentioned bottom material is practical/artificial micro- peppery, 60 grams/it is artificial in it is peppery, 70 grams/artificial spicy.
In the present invention, the effect of each raw material is as follows:
Salad oil: keeping the color of bottom material to clarify, non-discolouring, non-foam when heating, rare oil smoke, and is free of aspergillus flavus Element and cholesterol, are able to maintain vegetables and the original taste of other foods and color.
Spiceleaf: can not only allow bottom material more delicious, while having middle benefit gas promoting the circulation of qi, analgesic cold dispelling, removing the effect of cold stomach invigorating, Body is helped to exclude moisture, moreover it is possible to promoting qi circulation and relieving pain.
Chive: while tarting up can spleen benefiting and stimulating the appetite, improve a poor appetite, the fishy smell of food can be reduced.
Ginger splices: while deodorization, play the role of stomach invigorating, orectic.
Asian puccoon: purple substance rich in can improve the color of bottom material, while have very high medical value, food Play the role of with the body for people with clearing heat and detoxicating, relax bowel and defecation, anti-inflammatory cool blood.
It is octagonal: to play the role of carrying out Titian to bottom material, while middle benefit gas qi-regulating, arresting vomiting by using stomachics, dispelling cold, excitement can be played Effect of nerve.
Chinese prickly ash: spicy mouthfeel is provided for bottom material.
Cassia bark: so that bottom material fragrant aroma after entering pot, and meat dish can be made to dispel raw meat solution is greasy, and fragrance is palatable, in turn Make us appetite to increase.
Fennel seeds: so that bottom material has the effect of eliminating cold to stop pain, regulating qi-flowing for harmonizing stomach when edible.
Amomum cardamomum: fragranced is provided for bottom material, while edible with bacteriostasis.
Bubble green pepper: have the characteristics that bottom material peppery without slightly sour in dry, peppery.
Thick broad-bean sauce: while promoting mouthfeel, there is the effect of Appetizing spleen-tonifying, promoting digestion greasy.
Chilli: while promotion bottom material spicy mouthfeel, promote eater's appetite, improve digestion.
Compared with prior art, the invention has the following advantages: this formula 13 kinds of pure natural raw materials of selection are enlisted, match Side is simple, and each raw material is used cooperatively so that spicy fragrance of the chafing dish bottom flavorings with strong fragrance, is the spicy mouthfeel crowd of hobby Only choosing, and bottom material can not only remove the fishy smell of meat dish when in use, play and solve greasy effect, be able to maintain simultaneously Vegetables and the original taste of other foods and color, also non-discolouring, non-foam when long-time heating, rare oil smoke have when edible There is tasty and refreshing spicy sense, will not occur throat after consumption, stomach has burning sensation due to excessively peppery, and is formulated preparation method letter It is single, it is at low cost.
In order to further prove bottom material eating effect of the invention, the edible experience of 800 clients has been counted through inventor After find, customer has a good evaluation to the color at soup bottom, and customer when generally reflecting edible with tasty and refreshing fiber crops Peppery sense does not feel greasy when scalding the higher meat of some fat contents yet, has after edible and centainly solves greasy effect, is scalding When some vegetables, vegetables and the original taste of other foods and color are able to maintain, while also non-discolouring when long-time heating, nothing Foam, rare oil smoke, and it is repeatedly edible after without excessive internal heat phenomenon.
It is obvious to a person skilled in the art that invention is not limited to the details of the above exemplary embodiments, Er Qie In the case where without departing substantially from spirit or essential attributes of the invention, the present invention can be realized in other specific forms.Therefore, no matter From the point of view of which point, the present embodiments are to be considered as illustrative and not restrictive, and the scope of the present invention is by appended power Benefit requires rather than above description limits, it is intended that all by what is fallen within the meaning and scope of the equivalent elements of the claims Variation is included within the present invention.Any label in claim should not be construed as limiting the claims involved.
In addition, it should be understood that although this specification is described in terms of embodiments, but not each embodiment is only wrapped Containing an independent technical solution, this description of the specification is merely for the sake of clarity, and those skilled in the art should It considers the specification as a whole, the technical solutions in the various embodiments may also be suitably combined, forms those skilled in the art The other embodiments being understood that.

Claims (7)

1. a kind of instant type bottom flavorings of spicy chaffy dish, which is characterized in that including salad oil, spiceleaf, chive, ginger splices, Asian puccoon is octagonal, Chinese prickly ash, cassia bark, fennel seeds, Amomum cardamomum, bubble green pepper, thick broad-bean sauce, chilli.
2. above-mentioned a kind of instant type bottom flavorings of spicy chaffy dish according to claim 1, which is characterized in that according to following quality proportioning:
It is 2500 grams of salad oil, 125 grams of spiceleaf, 75 grams of chive, 75 grams of ginger splices, 200 grams of Asian puccoon, 30 grams octagonal, 50 grams of Chinese prickly ash, cassia bark 30 grams, 15 grams of fennel seeds, 8 grams of Amomum cardamomum, 500 grams of bubble green pepper, 500 grams of thick broad-bean sauce, 500 grams of chilli.
3. according to a kind of above-mentioned instant type bottom flavorings of spicy chaffy dish of claim 2, which is characterized in that specific production method include with Lower step:
Step 1: by weight ratio, weighing salad oil one by one, spiceleaf, chive, ginger splices, Asian puccoon is octagonal, Chinese prickly ash, cassia bark, fennel fruit Perfume (or spice), Amomum cardamomum, bubble green pepper, thick broad-bean sauce, chilli, and stay opening to wrap up with reed paper weighed every a raw material, it then will be upper It states every kind of raw material and is put into and stand 30 minutes in the drying oven of starting and be dried, utilize the water in drying oven removal raw material Point, while Titian is carried out to raw material in advance using dry；
Step 2: by weight ratio, salad oil being entered into pot, after seventy percent heat of middle baked wheaten cake, according to spiceleaf, chive, Asian puccoon, illiciumverum, flower Green pepper, cassia bark, fennel seeds, Amomum cardamomum, chilli release sequence will the dry spiceleaf completed, chive, Asian puccoon is octagonal, Chinese prickly ash, osmanthus Skin, fennel seeds, Amomum cardamomum, chilli are sequentially placed into pot, and salad oil keeps eighty per cant heat, middle to burn 20 minutes；
Step 3: carrying out first time tanning, 2000 grams of boiled water, after high fire is boiled are poured into pot, small fire is opened and endures 10 minutes, pull out Fragrance；
Step 4: carrying out second and boil, be put into chive, ginger splices, bubble green pepper, thick broad-bean sauce, carry out standing after moderate heat is boiled 30 points cooling Clock；
Step 5: bottom material is packed.
4. according to a kind of above-mentioned instant type bottom flavorings of spicy chaffy dish of claim 3, which is characterized in that the reed in above-mentioned steps 1 Paper is just come into operation after high temperature sterilization three minutes using 100 DEG C, and drying oven domestic demand places the pallet for having 13 placing grooves, often Stream opening is put into inside placing groove after kind raw material is wrapped up in using reed paper bag, in the drying process closes drying oven, and dry In-furnace temperature is controlled at 55-60 degrees Celsius.
5. according to a kind of above-mentioned instant type bottom flavorings of spicy chaffy dish of claim 3, which is characterized in that above-mentioned steps 5 are to bottom material When being packed, bottom material is sealed in the packaging bag by high temperature sterilization according to the standard of every 1000 grams/packet.
6. according to a kind of above-mentioned instant type bottom flavorings of spicy chaffy dish of claim 3, which is characterized in that the bottom material food after above-mentioned packaging Be with method the weight into flavoring food is selected according to actual use number after entering pot heating plus a little boiled water, and according to The standard of 50-70 grams/people carries out selection bottom material input amount.
7. according to a kind of above-mentioned instant type bottom flavorings of spicy chaffy dish of claim 6, which is characterized in that throwing when above-mentioned bottom material is practical Enter 50 grams of standard/artificial micro- peppery, 60 grams/it is artificial in it is peppery, 70 grams/artificial spicy.
CN201810933544.1A 2018-08-16 2018-08-16 A kind of instant type bottom flavorings of spicy chaffy dish Pending CN109198565A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201810933544.1A CN109198565A (en) 2018-08-16 2018-08-16 A kind of instant type bottom flavorings of spicy chaffy dish

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201810933544.1A CN109198565A (en) 2018-08-16 2018-08-16 A kind of instant type bottom flavorings of spicy chaffy dish

Publications (1)

Publication Number Publication Date
CN109198565A true CN109198565A (en) 2019-01-15

Family

ID=64988353

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201810933544.1A Pending CN109198565A (en) 2018-08-16 2018-08-16 A kind of instant type bottom flavorings of spicy chaffy dish

Country Status (1)

Country Link
CN (1) CN109198565A (en)

Non-Patent Citations (1)

* Cited by examiner, † Cited by third party
Title
李河山: "《美味中国 实用调味配方大全》", 30 September 2016 *

Similar Documents

Publication Publication Date Title
CN102258188B (en) Tartar sauce for beef with brown sauce and preparation method thereof
KR101331352B1 (en) Ginseng chicken broth inculding scorched part of mung beans and method of making the same
CN107692172A (en) A kind of meat pulp and preparation method and purposes
CN102366120A (en) Spicy gizzard processing technology
CN106616616A (en) Making method of oil cooked chili and product
CN110292154A (en) A kind of preparation method of flavor Salt roasted chicken wing
CN103919185A (en) Low-grease and high-protein peanut, and making methods of peanut with primary taste and peanut with Chinese pepper taste
CN104170932A (en) Making method for nutrient bergamot moon cake
JP2003274908A (en) Potage, and method for producing the same
CN111264628A (en) Conveniently processed pork blood ball and preparation method thereof
KR101793661B1 (en) Instant Stir-Fried Rise Cake and Manufacturing Method of that
CN103689662A (en) Method for preparing grilled salmon head food
CN109198565A (en) A kind of instant type bottom flavorings of spicy chaffy dish
KR101399525B1 (en) Korean fermented soybean paste-seasoned dried yellow corvina and a process for the preparation thereof
CN106551364A (en) A kind of spicy acid bamboo shoot fish condiment and preparation method thereof
CN105795440A (en) Production process of walnut and Chinese prickly ash flavored soy sauce
JP2002262812A (en) Tofu containing tea and plant and thick block of deep- dried bean curd
CN105767420A (en) Orange flavored Chinese yam cake
Myachikova et al. Culinary traditions, food, and eating habits in Russia
Talbot et al. Ideas in Food: Great recipes and why they work
KR102403656B1 (en) Corn hot dog and manufacturing method of the same
KR102643047B1 (en) Manufacturing method of pot rice meal kit capable of cooking with electric rice cooker or instant rice
CN106880016A (en) A kind of the halogen material and marinating method of sauce halogen sheep tripe
KR100823966B1 (en) Manufacturing method thick soypaste mixed with red pepper and food including dried yellow corvina using its
KR100532628B1 (en) Method For Producing The Soup For Noodle Containing Vegetable And Method For Cooking The Noodle By Using The Soup

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: 20190115