CN109588610B - Preparation method of vegetarian meat mixed rice sauce - Google Patents

Preparation method of vegetarian meat mixed rice sauce Download PDF

Info

Publication number
CN109588610B
CN109588610B CN201811377516.2A CN201811377516A CN109588610B CN 109588610 B CN109588610 B CN 109588610B CN 201811377516 A CN201811377516 A CN 201811377516A CN 109588610 B CN109588610 B CN 109588610B
Authority
CN
China
Prior art keywords
parts
bean dregs
orange peel
pepper
essential oil
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.)
Active
Application number
CN201811377516.2A
Other languages
Chinese (zh)
Other versions
CN109588610A (en
Inventor
郝晓亮
王凤鑫
王勇
高云
费爱萍
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.)
University of Science and Technology Liaoning USTL
Original Assignee
University of Science and Technology Liaoning USTL
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 University of Science and Technology Liaoning USTL filed Critical University of Science and Technology Liaoning USTL
Priority to CN201811377516.2A priority Critical patent/CN109588610B/en
Publication of CN109588610A publication Critical patent/CN109588610A/en
Application granted granted Critical
Publication of CN109588610B publication Critical patent/CN109588610B/en
Active legal-status Critical Current
Anticipated expiration legal-status Critical

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
    • 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
    • A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/20—Synthetic spices, flavouring agents or condiments
    • A23L27/29—Fruit flavours
    • 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
    • A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
    • A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
    • A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/022—Refining
    • C—CHEMISTRY; METALLURGY
    • C11—ANIMAL OR VEGETABLE OILS, FATS, FATTY SUBSTANCES OR WAXES; FATTY ACIDS THEREFROM; DETERGENTS; CANDLES
    • C11B—PRODUCING, e.g. BY PRESSING RAW MATERIALS OR BY EXTRACTION FROM WASTE MATERIALS, REFINING OR PRESERVING FATS, FATTY SUBSTANCES, e.g. LANOLIN, FATTY OILS OR WAXES; ESSENTIAL OILS; PERFUMES
    • C11B9/00—Essential oils; Perfumes
    • C11B9/02—Recovery or refining of essential oils from raw materials
    • C11B9/025—Recovery by solvent extraction

Abstract

The invention relates to a preparation method of vegetarian meat mixed rice sauce, which comprises the following steps of weighing 40-45 parts of prepared soybean tissue protein, 8-10 parts of bean dregs after fishy smell removal, 7-13 parts of thick broad-bean sauce, 5-11 parts of hot pepper, 3-5 parts of shallot, ginger and garlic, 0.5-2 parts of pepper, 0.5-2 parts of peanut, sesame and thirteen-spice, 1-3 parts of salt and chicken essence, 1-3 parts of anise, 3-5 parts of white sugar, 3-5 parts of starch and 10-20 parts of orange peel essential oil according to parts by weight; preheating orange peel essential oil in a pot, then pouring scallion, ginger and garlic for quick flavor, pouring soybean tissue protein, bean dregs and thick broad-bean sauce in the process, stir-frying until the food materials are cooked, adding salt, pepper, thirteen spices, chicken essence, white sugar and aniseed for seasoning, then adding a starch solution for stewing for 3-5 min, finally adding pepper, sesame and peanuts for stir-frying uniformly, taking out of the pot, and cooling to room temperature; sterilizing, and canning to obtain the final product. The rice sauce has spicy and delicious taste. The protein content is increased, and the fat intake is reduced.

Description

Preparation method of vegetarian meat mixed rice sauce
Technical Field
The invention relates to the technical field of food, in particular to a preparation method of vegetarian meat mixed rice sauce.
Background
The essential amino acid composition of the soybean protein is suitable for human body requirements, and belongs to high-quality protein. The soybean tissue protein developed from soybean is more and more popular because of its advantages such as high protein, low fat, no meat, and meat-like texture. The modern population has gradually raised the standard of diet, wherein the appetizer food can increase the appetite of people and endow the food with more nutritional value, thus receiving attention from people all the time. The production of table food by using soybean as raw material is a tradition of Chinese food, and is deeply loved by people. There are also many reports in the literature on the use of textured soy protein for food processing.
Patent 201510916612.X reports a sesame paste supplemented with soy protein, which is soy protein rather than textured soy protein. The textured soybean protein is a protein having a fleshy fiber produced from a soybean protein isolate or a soybean protein concentrate by extrusion or the like. Patent 201610091864.8 reports a method for making extra fresh curry rice sauce; patent 201611242243.1 reports a potato chicken rice sauce and a preparation method thereof; patent 201810086948.1 reports a method for processing edible sauce, which uses meat product as main material of sauce and adds animal product as adjuvant, but does not use soybean tissue protein as main material, and makes into whole vegetable mixed rice sauce.
Disclosure of Invention
The invention aims to solve the technical problem of providing a preparation method of vegetarian meat mixed rice paste, which improves the content of protein and reduces the intake of fat.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing vegetarian meat mixed rice sauce comprises the following steps:
(1) pretreatment of soy tissue protein
Soaking the soybean tissue protein in 20-30 times of hot water at 50-60 ℃ until the surface is soft, placing the soaked soybean tissue protein in a centrifuge for dehydration until the water content is 10-20%, cutting into blocks, and refrigerating for later use;
(2) pretreatment of bean dregs
Removing impurities from wet bean dregs, placing the wet bean dregs in a vacuum drying oven, drying the wet bean dregs at 60-80 ℃ until the water content is 50-70%, placing the dried bean dregs in a refrigerator, freezing the bean dregs for more than 30min at 0-4 ℃, then placing the bean dregs in the vacuum drying oven for drying, and repeating the freezing and drying for 3-4 times to remove beany flavor;
(3) extracting orange peel essential oil
Dicing fresh orange peel, placing the diced fresh orange peel in an ultrasonic cleaner, performing ultrasonic extraction for 30-40 min at the temperature of 60-80 ℃ in a solid-liquid ratio of 1: 20-1: 40, and filtering to remove precipitates to obtain yellow oily orange peel essential oil;
(4) weighing 40-45 parts of prepared soybean tissue protein, 8-10 parts of bean dregs after fishy smell removal, 7-13 parts of broad bean paste, 5-11 parts of hot pepper, 3-5 parts of shallot, ginger and garlic respectively, 0.5-2 parts of pepper, 0.5-2 parts of peanut, sesame and thirteen spices respectively, 1-3 parts of salt and chicken essence respectively, 1-3 parts of anise, 3-5 parts of white sugar, 3-5 parts of starch and 10-20 parts of orange peel essential oil according to parts by weight;
(5) preheating orange peel essential oil in a pot, then pouring scallion, ginger and garlic for quick flavor, pouring soybean tissue protein, bean dregs and thick broad-bean sauce in the process, stir-frying until the food materials are cooked, adding salt, pepper, thirteen spices, chicken essence, white sugar and aniseed for seasoning, then adding a starch solution for stewing for 3-5 min, finally adding pepper, sesame and peanuts for stir-frying uniformly, taking out of the pot, and cooling to room temperature;
(6) sterilizing, and canning to obtain the final product.
And (5) controlling the temperature in the stir-frying process to be within the range of 120-160 ℃.
The sterilization in the step (6) is high-pressure steam sterilization at 120-150 ℃.
Compared with the prior art, the invention has the beneficial effects that:
(1) the rice mixing sauce is light yellow in color, glossy, spicy, delicious and rich in nutrition. The soybean tissue protein can replace meat, not only has meat taste, but also is rich in nutrition and amino acids. The protein content is increased, and the fat intake is reduced.
(2) The bean dregs are used as raw materials to increase the dietary fiber content of the product. The beany flavor is reduced by vacuum taste absorption and repeated freeze thawing.
(3) The orange peel essential oil contains various unsaturated fatty acids, so that the nutrition is increased, the fragrance is pleasant, and the purpose of recycling waste can be achieved by extracting the essential oil from the orange peel.
Detailed Description
The invention is further illustrated by the following examples:
the following examples describe the invention in detail. These examples are merely illustrative of the best embodiments of the present invention and do not limit the scope of the invention.
Examples
The raw material ratio is shown in Table 1
Table 1: raw material ingredient table unit: parts by weight
Example 1 Example 2 Example 3 Example 4 Example 5 Example 6 Example 7 Example 8 Example 9
Textured soybean protein 40 45 42 41 43 45 40 43 44
Bean dregs 8 8 9 9 10 10 8 9 10
Thick broad-bean sauce 10 7 8 8 11 12 12 13 9
Chili pepper 10 5 5 8 8 10 6 11 7
Scallion 3 3 5 5 4 4 5 3 4
Ginger (ginger) 5 5 4 4 3 3 5 5 4
Garlic 4 4 3 3 5 5 3 4 5
Chinese prickly ash 0.5 1 0.5 1 2 2 1 1 0.5
Peanut 0.5 0.5 1 1 1 2 2 2 1.5
Sesame seed 2 2 1.5 1.5 1.0 1.0 0.5 0.5 1.0
Thirteen spices 0.5 0.5 1 1 1.5 1.5 2 2 1.5
Salt (salt) 1 2 2 2.5 1.5 1.5 1 2 2.5
Chicken essence 2 2 2 1.5 1.5 1.5 2.5 2.5 2.5
Octagonal 2 1 1.5 1.5 2.5 2.5 2 2 1.5
White sugar 5 5 3 3 3 4.5 4.5 3.5 3.5
Starch 5 3 3.5 4 4.5 4 4 5 4.5
Orange peel essential oil 15 15 20 20 18 18 10 12 12
The preparation method of the vegetarian meat mixed rice sauce comprises the following steps:
(1) pretreatment of soy tissue protein
The soybean tissue protein is soaked in hot water (50-60 ℃) which is 20-30 times of that of the soybean tissue protein until the surface is soft and the soybean tissue protein is rich in meat elasticity. Placing the soaked soybean tissue protein into a centrifuge for dewatering until the tissue protein can not be drained out by hand (the water content is 10-20%), cutting into blocks, and refrigerating for later use;
(2) pretreatment of bean dregs
Removing impurities from wet bean dregs, placing the wet bean dregs in a vacuum drying oven (60-80 ℃), drying until water cannot naturally flow out (the water content is 50-70%), placing the dried bean dregs in a refrigerator (0-4 ℃) for freezing for 30min, then placing the bean dregs in the vacuum drying oven for drying, and repeating the freezing and drying for 3 times to remove beany flavor.
(3) Extracting orange peel essential oil
Dicing fresh orange peel, placing the orange peel into an ultrasonic cleaner, performing ultrasonic extraction (30-40 min) at the temperature of 60-80 ℃ in a solid-liquid ratio of 1: 20-1: 40, and filtering to remove precipitates to obtain yellow oily orange peel essential oil.
(4) Weighing the raw materials in parts by weight.
(5) Preheating orange peel essential oil, then pouring scallion, ginger and garlic for quick flavor, pouring soybean tissue protein, bean dregs and broad bean paste in the process, stir-frying until the food materials are cooked, adding salt, pepper, thirteen spices, white sugar and aniseed for seasoning, controlling the temperature in the stir-frying process to be 120-160 ℃, then adding a starch solution for stewing for 3-5 min, and finally adding pepper, sesame and peanut and stir-frying uniformly. And finally taking out of the pot, and cooling to room temperature.
(6) Sterilizing and disinfecting at 120-150 ℃, and canning to obtain the finished product.
The sensory evaluation criteria of the product are shown in table 2;
table 2: sensory evaluation standard of product
Index (I) Score criteria
Elasticity After rehydration, the elastic energy can rebound for 10 minutes; the elasticity is generally 5 minutes; inelastic 1 point.
Color The color is bright yellow 10 minutes, and the color is dark yellow 5 minutes; and black 1 point.
Taste of the product Refreshing and not greasy for 10 minutes; it is refreshing 5 points and difficult to eat 1 point.
Degree of saltiness The salinity is suitable for 10 points; slightly salty or slightly weak at 5 points, and excessively salty or weak at 1 point.
Degree of piquancy The pungency degree is suitable for 10 minutes; slightly spicy or tasteless for 5 points, and excessively spicy or tasteless for 1 point.
The results of the product scores of the examples are shown in table 3;
table 3: product scoring results
Sample 1 Sample 2 Sample 3 Sample No. 4 Sample No. 5 Sample No. 6 Sample 7 Sample 8 Sample 9
Elasticity 5 5 4 7 6 7 6 7 7
Color 7 8 8 7 7 6 6 9 7
Taste of the product 6 7 6 8 7 7 8 9 8
Degree of saltiness 6 6 5 7 5 6 7 8 7
Degree of piquancy 6 6 7 5 4 5 5 6 8
Total up to 30 32 30 34 29 31 32 39 37
The color is light yellow, the luster is good, the size is uniform, the taste is spicy and delicious, and the nutrition is rich. The soybean tissue protein can replace meat, not only has meat taste, but also is rich in nutrition and amino acids. Meanwhile, the bean dregs endow the broad bean paste with sufficient dietary fiber, and the orange peel essential oil contains various unsaturated fatty acids, so that the nutrition is increased, and the fragrance of the paste is also increased.

Claims (2)

1. The preparation method of the vegetarian meat mixed rice sauce is characterized by comprising the following steps of:
(1) pretreatment of soy tissue protein
Soaking the soybean tissue protein in 20-30 times of hot water at 50-60 ℃ until the surface is soft, placing the soaked soybean tissue protein in a centrifuge for dehydration until the water content is 10-20%, cutting into blocks, and refrigerating for later use;
(2) pretreatment of bean dregs
Removing impurities from wet bean dregs, placing the wet bean dregs in a vacuum drying oven, drying the wet bean dregs at 60-80 ℃ until the water content is 50-70%, placing the dried bean dregs in a refrigerator, freezing the bean dregs for more than 30min at 0-4 ℃, then placing the bean dregs in the vacuum drying oven for drying, and repeating the freezing and drying for 3-4 times to remove beany flavor;
(3) extracting orange peel essential oil
Dicing fresh orange peel, placing the diced fresh orange peel in an ultrasonic cleaner, performing ultrasonic extraction for 30-40 min at the temperature of 60-80 ℃ in a solid-liquid ratio of 1: 20-1: 40, and filtering to remove precipitates to obtain yellow oily orange peel essential oil;
(4) weighing 40-45 parts of prepared soybean tissue protein, 8-10 parts of bean dregs after fishy smell removal, 7-13 parts of broad bean paste, 5-11 parts of hot pepper, 3-5 parts of shallot, ginger and garlic respectively, 0.5-2 parts of pepper, 0.5-2 parts of peanut, sesame and thirteen spices respectively, 1-3 parts of salt and chicken essence respectively, 1-3 parts of anise, 3-5 parts of white sugar, 3-5 parts of starch and 10-20 parts of orange peel essential oil according to parts by weight;
(5) preheating orange peel essential oil in a pot, then pouring scallion, ginger and garlic for quick aroma, pouring soybean tissue protein, bean dregs and thick broad-bean sauce in the process, stir-frying until the food materials are cooked, adding salt, pepper, thirteen spices, chicken essence, white sugar and aniseed for seasoning, controlling the temperature in the stir-frying process to be 120-160 ℃, then adding starch solution for stewing for 3-5 min, finally adding pepper, sesame and peanuts for even stir-frying, taking out of the pot, and cooling to room temperature;
(6) sterilizing, and canning to obtain the final product.
2. The method for preparing vegetarian meat-mixed rice paste according to claim 1, wherein the sterilization in the step (6) is high-pressure steam sterilization at 120-150 ℃.
CN201811377516.2A 2018-11-19 2018-11-19 Preparation method of vegetarian meat mixed rice sauce Active CN109588610B (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201811377516.2A CN109588610B (en) 2018-11-19 2018-11-19 Preparation method of vegetarian meat mixed rice sauce

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201811377516.2A CN109588610B (en) 2018-11-19 2018-11-19 Preparation method of vegetarian meat mixed rice sauce

Publications (2)

Publication Number Publication Date
CN109588610A CN109588610A (en) 2019-04-09
CN109588610B true CN109588610B (en) 2022-03-04

Family

ID=65958784

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201811377516.2A Active CN109588610B (en) 2018-11-19 2018-11-19 Preparation method of vegetarian meat mixed rice sauce

Country Status (1)

Country Link
CN (1) CN109588610B (en)

Families Citing this family (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN112586723A (en) * 2020-12-24 2021-04-02 四川新希望味业有限公司 Plant-based seasoning sauce and preparation method thereof
CN114601146A (en) * 2022-03-09 2022-06-10 深圳市文麻生物科技有限公司 Plant meat paste and preparation method thereof

Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103981244A (en) * 2014-05-13 2014-08-13 南昌大学 Method of preparing hypoallergenic soybean protein
CN104530207A (en) * 2014-12-18 2015-04-22 江南大学 Method for separating and purifying soybean agglutinin from soybean whey
CN105231425A (en) * 2015-11-16 2016-01-13 杨风英 Mud eel spicy sauce and preparation method thereof
CN105713730A (en) * 2016-03-03 2016-06-29 湖南省农产品加工研究所 Extracting method of citrus essential oil
CN107467676A (en) * 2017-08-07 2017-12-15 东北农业大学 The method of one kind production soybean dietary fiber-walnut protein compound product
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

Patent Citations (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103981244A (en) * 2014-05-13 2014-08-13 南昌大学 Method of preparing hypoallergenic soybean protein
CN104530207A (en) * 2014-12-18 2015-04-22 江南大学 Method for separating and purifying soybean agglutinin from soybean whey
CN105231425A (en) * 2015-11-16 2016-01-13 杨风英 Mud eel spicy sauce and preparation method thereof
CN105713730A (en) * 2016-03-03 2016-06-29 湖南省农产品加工研究所 Extracting method of citrus essential oil
CN107467676A (en) * 2017-08-07 2017-12-15 东北农业大学 The method of one kind production soybean dietary fiber-walnut protein compound product
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

Non-Patent Citations (4)

* Cited by examiner, † Cited by third party
Title
REVIEWAdvances in Aqueous Extraction Processing of Soybeans;CAMPBELL K A, GLATZ C E, JOHNSON L, et al.;《Journal of American Oil Chemist》;20101105(第88期);第449-465页 *
水酶法水解液中大豆多肽的吸附纯化及其;张巧智等;《食品科学》;20160531;第37卷(第22期);第112-118页 *
转谷氨酰胺酶对大豆蛋白凝胶特性及结构的影响;臧学丽等;《西北农林科技大学学报(自然科学版)》;20180630;第46卷(第1期);第86-94页 *
风味蛋白酶和中性蛋白酶复合酶解大豆分离;马诗文等;《粮食与饲料工业》;20170730(第7期);第43-45页 *

Also Published As

Publication number Publication date
CN109588610A (en) 2019-04-09

Similar Documents

Publication Publication Date Title
CN101715974B (en) Method for making stewed duck with bean sauce
KR101119227B1 (en) A beef jerky using environment-friendly beef cattle and it's method
KR101622329B1 (en) Manufacturing method for cuttlefish sausage
CN105581132A (en) Spicy shiitake mushroom minced chicken paste and making method thereof
CN103385457A (en) Grassland white-mushroom sauce
CN109588610B (en) Preparation method of vegetarian meat mixed rice sauce
KR20160026798A (en) A method for manufacturing meat boiled in water using sarcodon aspratus and meat boiled in water using sarcodon aspratus manufactured by the same
KR20180077826A (en) Method for manufacturing galbitang
CN113040335A (en) Papain-treated microwave-baked beef jerky and preparation method thereof
CN104544179A (en) Processing method of crispy spicy beef
KR101318412B1 (en) method for manufacturing smoked duck stew containing wild edible greens and mushroom, and smoked duck stew produced thereby
CN111543622A (en) Black-skin collybia albuminosa spicy beef sauce and preparation method thereof
CN103829278B (en) A kind of production method of spicy silverfish peanut
CN109287958A (en) Halogen face and its preparation process
KR20170055592A (en) Manufacturing method of boiled and seasoning chicken feet and it made thereby
CN106465860A (en) The manufacture method that Pericarpium Citri Reticulatae tilapia baked by a kind of tinfoil
KR20160045387A (en) A method of manufacturing a meatball comprising nurungji and a meatball made by the method
KR20160006322A (en) Method for manufacturing cordyceps galbitang
KR101170803B1 (en) Mixture meat, seafood stew containing mixture meat and its cooking method
CN105495415A (en) Making method of sturgeon with fermented soya beans
KR102056005B1 (en) Method of fried loaches and Deep-fried loaches using the same
KR101257903B1 (en) Walunt boiled method of manufacture
KR20210050786A (en) Method of making chicken brest as food using pine needles
CN105595230A (en) Making method for dried tangerine or orange peel and fermented blank bean daces
KR20130137577A (en) Roasted semi-dried fish seasoned with red pepper paste

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
GR01 Patent grant
GR01 Patent grant