CN109393439A - A kind of fermented soya bean thick chilli sauce and preparation method thereof - Google Patents
A kind of fermented soya bean thick chilli sauce and preparation method thereof Download PDFInfo
- Publication number
- CN109393439A CN109393439A CN201811578288.5A CN201811578288A CN109393439A CN 109393439 A CN109393439 A CN 109393439A CN 201811578288 A CN201811578288 A CN 201811578288A CN 109393439 A CN109393439 A CN 109393439A
- Authority
- CN
- China
- Prior art keywords
- parts
- soya bean
- fermented soya
- pot
- ginger
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/50—Fermented pulses or legumes; Fermentation of pulses or legumes based on the addition of microorganisms
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Biotechnology (AREA)
- Zoology (AREA)
- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a kind of fermented soya bean thick chilli sauces and preparation method thereof, it including rapeseed oil, fermented soya bean, pork, beef, capsicum, peanut, sesame, garlic, ginger, Chinese prickly ash, chickens' extract, monosodium glutamate, salt and white sugar, is prepared by the component of following parts by weight: 25-30 parts of rapeseed oil, 30-45 parts of fermented soya bean, 12-15 parts of pork, 12-15 parts of beef, 10-15 parts of capsicum, 3-5 parts of peanut, 3-5 parts of sesame, 5-8 parts of garlic, 3-5 parts of ginger, 8-10 parts of Chinese prickly ash, 3-5 parts of chickens' extract, 1-1.5 parts of monosodium glutamate, 3-5 parts of salt and 2-3 parts of white sugar.Original formula components based on fermented soya bean thick chilli sauce, added with pork and beef, mouthfeel of fermented soya bean thick chilli sauce when edible is not only increased, and the nutritive value of its own can also be improved, in addition, in the preparation process of the fermented soya bean thick chilli sauce, any substance being harmful to the human body is not added, it is ensured that the safety of food, and preparation cost is low, suitable for the batch production of medium-sized and small enterprises, ingredient is scientific and reasonable, and edible safety is convenient.
Description
Technical field
The present invention relates to black bean sauce technical field, specially a kind of fermented soya bean thick chilli sauce and preparation method thereof.
Background technique
Fermented soya bean are traditional characteristics fermented bean products seasonings, and fermented soya bean utilize Mucor, song using semen sojae atricolor or soya bean as primary raw material
Mould or bacterialprotease effect, decomposing soya-bean protein matter when reaching a certain level, add salt plus the methods of wine, drying, suppression
The vigor of enzyme processed delays fermentation process and is made.The type of fermented soya bean is more, is divided into black curded beans and soya bean fermented soya beans, salted or other wise by processing raw material, presses
Taste can be divided into salty fermented soya bean and the dry fermented soya bean of Fermented Soybean, natto.
In daily life, people make different types of flavouring, such as black bean sauce usually using fermented soya bean as major ingredient
With fermented soya beans fish etc., become common food materials in people's daily life.
But the fermented soya bean thick chilli sauce occurred currently on the market, formula components are more single, in mouthfeel and nutritive value level
On it is not good enough, in addition, in the preparation process of fermented soya bean thick chilli sauce, preparation cost is high, and obtained finished product fermented soya bean thick chilli sauce is often
It cannot get the approval of consumer, for this purpose, we have proposed a kind of fermented soya bean thick chilli sauces and preparation method thereof.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the existing defects, provides a kind of fermented soya bean thick chilli sauce and preparation method thereof,
The formula components that the fermented soya bean thick chilli sauce proposed in background technique can effectively be solved are more single, in mouthfeel and nutritive value level
Not good enough, in addition, preparation cost is high in the preparation process of fermented soya bean thick chilli sauce, and obtained finished product fermented soya bean thick chilli sauce often obtains
Less than consumer approval the problem of.
To achieve the above object, the invention provides the following technical scheme: a kind of fermented soya bean thick chilli sauce, including rapeseed oil, fermented soya bean, pig
Meat, beef, capsicum, peanut, sesame, garlic, ginger, Chinese prickly ash, chickens' extract, monosodium glutamate, salt and white sugar are prepared by the component of following parts by weight
And obtain: 25-30 parts of rapeseed oil, 30-45 parts of fermented soya bean, 12-15 parts of pork, 12-15 parts of beef, 10-15 parts of capsicum, 3-5 parts of peanut,
3-5 parts of sesame, 5-8 parts of garlic, 3-5 parts of ginger, 8-10 parts of Chinese prickly ash, 3-5 parts of chickens' extract, 1-1.5 parts of monosodium glutamate, 3-5 parts of salt and white sugar 2-3
Part.
A kind of above-mentioned fermented soya bean thick chilli sauce, preparation method include the following steps:
Step 1): weighing device is utilized, required food materials are weighed according to above-mentioned parts by weight；
Step 2: taking ginger, garlic, takes to cleaning, after cleaning and draining, is chopped into fine granularity with kitchen knife；
Step 3): taking pork and beef, clean drain after, igniting plus water, sequentially added into pot ginger splices, pork, beef and
Cooking wine carries out stamp water process, specifically, cooking wine additive amount is controlled at 2-5 parts, by pork and ox after 25 minutes after water is opened
Meat is pulled out from pot, after cooling, is cut into meat cubelets, is given over to spare；
Step 4): taking capsicum, cleans after draining, capsicum is cut into segment and is poured into pot, and small fire is for temperature, after capsicum fries, takes out,
It is spare to be manually smelt paprika；
Step 5): taking Chinese prickly ash, and it is spare that pepper grain is worn into pepper powder；
Step 6): taking peanut, pours into pot, and small fire is taken out from pot after frying for temperature, and standing cools, and the coat of peanut is rubbed with the hands
Fall, it is spare to be chopped into peanut fourth；
Step 7): rapeseed oil is poured into igniting into pot, after rapeseed oil fires ninety percent oil temperature, above-mentioned garlic tablet and ginger grain is put into, by garlic
Grain and ginger grain are fried dry, blast the fragrance of garlic and ginger, pull out to drain and give over to spare, and above-mentioned meat cubelets are put into pot, it is fried it is dry after pull out
It is spare, and close fire；
Step 8): taking fermented soya bean, and fermented soya bean poured into above-mentioned oil cauldron, boils in a covered pot over a slow fire after putting 1 hour, then fries dry meat cubelets, garlic for above-mentioned
Grain and ginger grain pour into pot, artificial to mix stirring, after the completion of stirring, cool, and cooling the time is 2 hours, after cooling, in addition
Peanut fourth is stated, then successively adds chickens' extract, monosodium glutamate, salt and white sugar, then successively add above-mentioned paprika, pepper powder and sesame
Fiber crops carry out secondary artificial mixing, after secondary mixing, after time interval 3 hours, are mixed three times, stir
After the completion, it after being sealed 24 hours, carries out four times after being mixed, is fitted into bottle and seals up for safekeeping.
Compared with prior art, the beneficial effects of the present invention are: original formula components based on fermented soya bean thick chilli sauce, are added with pig
Meat and beef not only increase mouthfeel of fermented soya bean thick chilli sauce when edible, and can also improve the nutritive value of its own, in addition,
In the preparation process of the fermented soya bean thick chilli sauce, any substance being harmful to the human body is not added, it is ensured that the safety of food, and prepare
At low cost, suitable for the batch production of medium-sized and small enterprises, ingredient is scientific and reasonable, and edible safety is convenient.
Specific embodiment
Embodiment 1:
The present invention provides a kind of technical solution: a kind of fermented soya bean thick chilli sauce, including rapeseed oil, fermented soya bean, pork, beef, capsicum, peanut,
Sesame, garlic, ginger, Chinese prickly ash, chickens' extract, monosodium glutamate, salt and white sugar are prepared by the component of following parts by weight: 30 parts of rapeseed oil, beans
45 parts of fermented soya beans, salted or other wise, 15 parts of pork, 15 parts of beef, 15 parts of capsicum, 5 parts of peanut, 5 parts of sesame, 8 parts of garlic, 5 parts of ginger, 10 parts of Chinese prickly ash, chickens' extract 5
Part, 1.5 parts of monosodium glutamate, 5 parts of salt and 3 parts of white sugar.
Preferably, in the present embodiment, the fermented soya bean thick chilli sauce, preparation method include the following steps:
Step 1): weighing device is utilized, required food materials are weighed according to above-mentioned parts by weight；
Step 2: taking ginger, garlic, takes to cleaning, after cleaning and draining, is chopped into fine granularity with kitchen knife；
Step 3): taking pork and beef, clean drain after, igniting plus water, sequentially added into pot ginger splices, pork, beef and
Cooking wine carries out stamp water process, specifically, cooking wine additive amount is controlled at 5 parts, by pork and beef after 25 minutes after water is opened
It is pulled out from pot, after cooling, is cut into meat cubelets, given over to spare；
Step 4): taking capsicum, cleans after draining, capsicum is cut into segment and is poured into pot, and small fire is for temperature, after capsicum fries, takes out,
It is spare to be manually smelt paprika；
Step 5): taking Chinese prickly ash, and it is spare that pepper grain is worn into pepper powder；
Step 6): taking peanut, pours into pot, and small fire is taken out from pot after frying for temperature, and standing cools, and the coat of peanut is rubbed with the hands
Fall, it is spare to be chopped into peanut fourth；
Step 7): rapeseed oil is poured into igniting into pot, after rapeseed oil fires ninety percent oil temperature, above-mentioned garlic tablet and ginger grain is put into, by garlic
Grain and ginger grain are fried dry, blast the fragrance of garlic and ginger, pull out to drain and give over to spare, and above-mentioned meat cubelets are put into pot, it is fried it is dry after pull out
It is spare, and close fire；
Step 8): taking fermented soya bean, and fermented soya bean poured into above-mentioned oil cauldron, boils in a covered pot over a slow fire after putting 1 hour, then fries dry meat cubelets, garlic for above-mentioned
Grain and ginger grain pour into pot, artificial to mix stirring, after the completion of stirring, cool, and cooling the time is 2 hours, after cooling, in addition
Peanut fourth is stated, then successively adds chickens' extract, monosodium glutamate, salt and white sugar, then successively add above-mentioned paprika, pepper powder and sesame
Fiber crops carry out secondary artificial mixing, after secondary mixing, after time interval 3 hours, are mixed three times, stir
After the completion, it after being sealed 24 hours, carries out four times after being mixed, is fitted into bottle and seals up for safekeeping.
Embodiment 2:
The present invention provides a kind of technical solution: a kind of fermented soya bean thick chilli sauce, including rapeseed oil, fermented soya bean, pork, beef, capsicum, peanut,
Sesame, garlic, ginger, Chinese prickly ash, chickens' extract, monosodium glutamate, salt and white sugar are prepared by the component of following parts by weight: 25 parts of rapeseed oil, beans
30 parts of fermented soya beans, salted or other wise, 12 parts of pork, 12 parts of beef, 10 parts of capsicum, 3 parts of peanut, 3 parts of sesame, 5 parts of garlic, 3 parts of ginger, 8 parts of Chinese prickly ash, chickens' extract 3
Part, 1 part of monosodium glutamate, 3 parts of salt and 2 parts of white sugar.
Preferably, in the present embodiment, the fermented soya bean thick chilli sauce, preparation method include the following steps:
Step 1): weighing device is utilized, required food materials are weighed according to above-mentioned parts by weight；
Step 2: taking ginger, garlic, takes to cleaning, after cleaning and draining, is chopped into fine granularity with kitchen knife；
Step 3): taking pork and beef, clean drain after, igniting plus water, sequentially added into pot ginger splices, pork, beef and
Cooking wine carries out stamp water process, specifically, cooking wine additive amount is controlled at 2 parts, by pork and beef after 25 minutes after water is opened
It is pulled out from pot, after cooling, is cut into meat cubelets, given over to spare；
Step 4): taking capsicum, cleans after draining, capsicum is cut into segment and is poured into pot, and small fire is for temperature, after capsicum fries, takes out,
It is spare to be manually smelt paprika；
Step 5): taking Chinese prickly ash, and it is spare that pepper grain is worn into pepper powder；
Step 6): taking peanut, pours into pot, and small fire is taken out from pot after frying for temperature, and standing cools, and the coat of peanut is rubbed with the hands
Fall, it is spare to be chopped into peanut fourth；
Step 7): rapeseed oil is poured into igniting into pot, after rapeseed oil fires ninety percent oil temperature, above-mentioned garlic tablet and ginger grain is put into, by garlic
Grain and ginger grain are fried dry, blast the fragrance of garlic and ginger, pull out to drain and give over to spare, and above-mentioned meat cubelets are put into pot, it is fried it is dry after pull out
It is spare, and close fire；
Step 8): taking fermented soya bean, and fermented soya bean poured into above-mentioned oil cauldron, boils in a covered pot over a slow fire after putting 1 hour, then fries dry meat cubelets, garlic for above-mentioned
Grain and ginger grain pour into pot, artificial to mix stirring, after the completion of stirring, cool, and cooling the time is 2 hours, after cooling, in addition
Peanut fourth is stated, then successively adds chickens' extract, monosodium glutamate, salt and white sugar, then successively add above-mentioned paprika, pepper powder and sesame
Fiber crops carry out secondary artificial mixing, after secondary mixing, after time interval 3 hours, are mixed three times, stir
After the completion, it after being sealed 24 hours, carries out four times after being mixed, is fitted into bottle and seals up for safekeeping.
Embodiment 3:
The present invention provides a kind of technical solution: a kind of fermented soya bean thick chilli sauce, including rapeseed oil, fermented soya bean, pork, beef, capsicum, peanut,
Sesame, garlic, ginger, Chinese prickly ash, chickens' extract, monosodium glutamate, salt and white sugar are prepared by the component of following parts by weight: 29 parts of rapeseed oil, beans
40 parts of fermented soya beans, salted or other wise, 14 parts of pork, 14 parts of beef, 12 parts of capsicum, 4 parts of peanut, 4 parts of sesame, 7 parts of garlic, 4 parts of ginger, 9 parts of Chinese prickly ash, chickens' extract 4
Part, 1.3 parts of monosodium glutamate, 4 parts of salt and 2.5 parts of white sugar.
Preferably, in the present embodiment, the fermented soya bean thick chilli sauce, preparation method include the following steps:
Step 1): weighing device is utilized, required food materials are weighed according to above-mentioned parts by weight；
Step 2: taking ginger, garlic, takes to cleaning, after cleaning and draining, is chopped into fine granularity with kitchen knife；
Step 3): taking pork and beef, clean drain after, igniting plus water, sequentially added into pot ginger splices, pork, beef and
Cooking wine carries out stamp water process, specifically, cooking wine additive amount is controlled at 4 parts, by pork and beef after 25 minutes after water is opened
It is pulled out from pot, after cooling, is cut into meat cubelets, given over to spare；
Step 4): taking capsicum, cleans after draining, capsicum is cut into segment and is poured into pot, and small fire is for temperature, after capsicum fries, takes out,
It is spare to be manually smelt paprika；
Step 5): taking Chinese prickly ash, and it is spare that pepper grain is worn into pepper powder；
Step 6): taking peanut, pours into pot, and small fire is taken out from pot after frying for temperature, and standing cools, and the coat of peanut is rubbed with the hands
Fall, it is spare to be chopped into peanut fourth；
Step 7): rapeseed oil is poured into igniting into pot, after rapeseed oil fires ninety percent oil temperature, above-mentioned garlic tablet and ginger grain is put into, by garlic
Grain and ginger grain are fried dry, blast the fragrance of garlic and ginger, pull out to drain and give over to spare, and above-mentioned meat cubelets are put into pot, it is fried it is dry after pull out
It is spare, and close fire；
Step 8): taking fermented soya bean, and fermented soya bean poured into above-mentioned oil cauldron, boils in a covered pot over a slow fire after putting 1 hour, then fries dry meat cubelets, garlic for above-mentioned
Grain and ginger grain pour into pot, artificial to mix stirring, after the completion of stirring, cool, and cooling the time is 2 hours, after cooling, in addition
Peanut fourth is stated, then successively adds chickens' extract, monosodium glutamate, salt and white sugar, then successively add above-mentioned paprika, pepper powder and sesame
Fiber crops carry out secondary artificial mixing, after secondary mixing, after time interval 3 hours, are mixed three times, stir
After the completion, it after being sealed 24 hours, carries out four times after being mixed, is fitted into bottle and seals up for safekeeping.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
A variety of variations, modification, replacement can be carried out to these embodiments without departing from the principles and spirit of the present invention by understanding
And modification, the scope of the present invention is defined by the appended.
Claims (2)
1. a kind of fermented soya bean thick chilli sauce, including rapeseed oil, fermented soya bean, pork, beef, capsicum, peanut, sesame, garlic, ginger, Chinese prickly ash, chickens' extract,
Monosodium glutamate, salt and white sugar, it is characterised in that: be prepared by the component of following parts by weight: 25-30 parts of rapeseed oil, fermented soya bean 30-45
Part, 12-15 parts of pork, 12-15 parts of beef, 10-15 parts of capsicum, 3-5 parts of peanut, 3-5 parts of sesame, 5-8 parts of garlic, 3-5 parts of ginger, flower
8-10 parts of green pepper, 3-5 parts of chickens' extract, 1-1.5 parts of monosodium glutamate, 3-5 parts of salt and 2-3 parts of white sugar.
2. a kind of fermented soya bean thick chilli sauce according to claim 1, preparation method include the following steps:
Step 1): weighing device is utilized, required food materials are weighed according to above-mentioned parts by weight；
Step 2: taking ginger, garlic, takes to cleaning, after cleaning and draining, is chopped into fine granularity with kitchen knife；
Step 3): taking pork and beef, clean drain after, igniting plus water, sequentially added into pot ginger splices, pork, beef and
Cooking wine carries out stamp water process, specifically, cooking wine additive amount is controlled at 2-5 parts, by pork and ox after 25 minutes after water is opened
Meat is pulled out from pot, after cooling, is cut into meat cubelets, is given over to spare；
Step 4): taking capsicum, cleans after draining, capsicum is cut into segment and is poured into pot, and small fire is for temperature, after capsicum fries, takes out,
It is spare to be manually smelt paprika；
Step 5): taking Chinese prickly ash, and it is spare that pepper grain is worn into pepper powder；
Step 6): taking peanut, pours into pot, and small fire is taken out from pot after frying for temperature, and standing cools, and the coat of peanut is rubbed with the hands
Fall, it is spare to be chopped into peanut fourth；
Step 7): rapeseed oil is poured into igniting into pot, after rapeseed oil fires ninety percent oil temperature, above-mentioned garlic tablet and ginger grain is put into, by garlic
Grain and ginger grain are fried dry, blast the fragrance of garlic and ginger, pull out to drain and give over to spare, and above-mentioned meat cubelets are put into pot, it is fried it is dry after pull out
It is spare, and close fire；
Step 8): taking fermented soya bean, and fermented soya bean poured into above-mentioned oil cauldron, boils in a covered pot over a slow fire after putting 1 hour, then fries dry meat cubelets, garlic for above-mentioned
Grain and ginger grain pour into pot, artificial to mix stirring, after the completion of stirring, cool, and cooling the time is 2 hours, after cooling, in addition
Peanut fourth is stated, then successively adds chickens' extract, monosodium glutamate, salt and white sugar, then successively add above-mentioned paprika, pepper powder and sesame
Fiber crops carry out secondary artificial mixing, after secondary mixing, after time interval 3 hours, are mixed three times, stir
After the completion, it after being sealed 24 hours, carries out four times after being mixed, is fitted into bottle and seals up for safekeeping.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811578288.5A CN109393439A (en) | 2018-12-24 | 2018-12-24 | A kind of fermented soya bean thick chilli sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811578288.5A CN109393439A (en) | 2018-12-24 | 2018-12-24 | A kind of fermented soya bean thick chilli sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109393439A true CN109393439A (en) | 2019-03-01 |
Family
ID=65460669
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811578288.5A Pending CN109393439A (en) | 2018-12-24 | 2018-12-24 | A kind of fermented soya bean thick chilli sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109393439A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353174A (en) * | 2019-08-12 | 2019-10-22 | 四川省远达集团富顺县美乐食品有限公司 | A kind of instant beef black bean sauce and preparation method thereof |
| CN111000214A (en) * | 2020-01-09 | 2020-04-14 | 杨烈国 | Health-preserving spicy sauce baked by traditional process |
| CN111642731A (en) * | 2020-06-08 | 2020-09-11 | 黄玲 | Spicy beef sauce and preparation method thereof |
| CN111903956A (en) * | 2020-09-17 | 2020-11-10 | 湖南富高农业科技开发有限公司 | Frog egg fermented soybean chilli sauce and preparation method thereof |
| CN114831301A (en) * | 2022-04-30 | 2022-08-02 | 林川贵 | Formula of tea oil hot and spicy sauce |
| CN115568579A (en) * | 2022-10-26 | 2023-01-06 | 沙拉食刻(广东)食品科技有限公司 | Industrialized preparation method of sauce and sauce |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120071749A (en) * | 2010-12-23 | 2012-07-03 | 김민석 | Manufacturing method for jajang sauce |
| CN106307438A (en) * | 2016-08-19 | 2017-01-11 | 袁海忠 | Thick fermented black bean chilli sauce and making method thereof |
| CN107319489A (en) * | 2017-06-15 | 2017-11-07 | 驻马店市难得香食品调料有限公司 | Tartar sauce and preparation method thereof |
| CN107692172A (en) * | 2017-10-20 | 2018-02-16 | 青岛宋匠记饮食文化传播有限责任公司 | A kind of meat pulp and preparation method and purposes |
| CN108450884A (en) * | 2016-12-13 | 2018-08-28 | 贵州省平塘县王四妹风味食品有限责任公司 | A kind of chili oil and its preparation process in good taste |
-
2018
- 2018-12-24 CN CN201811578288.5A patent/CN109393439A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| KR20120071749A (en) * | 2010-12-23 | 2012-07-03 | 김민석 | Manufacturing method for jajang sauce |
| CN106307438A (en) * | 2016-08-19 | 2017-01-11 | 袁海忠 | Thick fermented black bean chilli sauce and making method thereof |
| CN108450884A (en) * | 2016-12-13 | 2018-08-28 | 贵州省平塘县王四妹风味食品有限责任公司 | A kind of chili oil and its preparation process in good taste |
| CN107319489A (en) * | 2017-06-15 | 2017-11-07 | 驻马店市难得香食品调料有限公司 | Tartar sauce and preparation method thereof |
| CN107692172A (en) * | 2017-10-20 | 2018-02-16 | 青岛宋匠记饮食文化传播有限责任公司 | A kind of meat pulp and preparation method and purposes |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110353174A (en) * | 2019-08-12 | 2019-10-22 | 四川省远达集团富顺县美乐食品有限公司 | A kind of instant beef black bean sauce and preparation method thereof |
| CN111000214A (en) * | 2020-01-09 | 2020-04-14 | 杨烈国 | Health-preserving spicy sauce baked by traditional process |
| CN111642731A (en) * | 2020-06-08 | 2020-09-11 | 黄玲 | Spicy beef sauce and preparation method thereof |
| CN111903956A (en) * | 2020-09-17 | 2020-11-10 | 湖南富高农业科技开发有限公司 | Frog egg fermented soybean chilli sauce and preparation method thereof |
| CN114831301A (en) * | 2022-04-30 | 2022-08-02 | 林川贵 | Formula of tea oil hot and spicy sauce |
| CN115568579A (en) * | 2022-10-26 | 2023-01-06 | 沙拉食刻(广东)食品科技有限公司 | Industrialized preparation method of sauce and sauce |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109393439A (en) | A kind of fermented soya bean thick chilli sauce and preparation method thereof | |
| CN102835644B (en) | Spicy hot sauce and preparation method of spicy hot sauce | |
| CN101623083A (en) | Preparation method of beef chili paste | |
| CN103211202A (en) | Seasoning paste and preparation method thereof | |
| CN108936527A (en) | A kind of butter small fire pot | |
| CN102258188A (en) | Tartar sauce for beef with brown sauce and preparation method thereof | |
| CN105145865A (en) | Production method of spicy fish dried bean curds | |
| CN106983121A (en) | A kind of sea food flavor hot-pot dipping taste juice and preparation method thereof | |
| CN102258205A (en) | Method for processing freshwater fish | |
| CN103082342B (en) | Freshwater fish slice with seafood flavor and production method thereof | |
| KR20160114006A (en) | Manufacturing method for black cattle grilled short rib patties with abalone, cheese and black cattle grilled short rib patties with abalone, cheese manufactured by the same | |
| KR101673288B1 (en) | Method of making soup by knee kartilage and tendon of cow | |
| CN110050985A (en) | A kind of bolete sauce and preparation method thereof | |
| CN113412913B (en) | Instant thick broad-bean sauce and preparation method thereof | |
| CN105249274A (en) | Method for making spicy diced chicken with peanuts | |
| CN107410923A (en) | A kind of processing method of the peppery halogen stewed duck with bean sauce of quick-freezing cooked dish | |
| CN102771743A (en) | Salted fresh pickled cabbage food and preparation method thereof | |
| CN112167607A (en) | Compound mildew bean dreg sauce and preparation method thereof | |
| CN111357947A (en) | Preparation process of boneless spicy chicken | |
| CN105581233A (en) | Spicy jelly | |
| CN101675813A (en) | Minced metapenaeus affinis and production method thereof | |
| CN108925964A (en) | A kind of mouthfeel Q bullet konjaku sauce and production method | |
| CN103919177B (en) | The salting processing technique of conch piece | |
| CN105767992A (en) | Watermelon sauce and preparation method thereof | |
| CN106722417A (en) | A kind of processing method of flavouring mussel meat food |
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 |
Application publication date: 20190301 |
|
| RJ01 | Rejection of invention patent application after publication |