CN109770256A - A kind of novel marinating method - Google Patents
A kind of novel marinating method Download PDFInfo
- Publication number
- CN109770256A CN109770256A CN201910245491.9A CN201910245491A CN109770256A CN 109770256 A CN109770256 A CN 109770256A CN 201910245491 A CN201910245491 A CN 201910245491A CN 109770256 A CN109770256 A CN 109770256A
- Authority
- CN
- China
- Prior art keywords
- stew
- soy sauce
- novel
- capsicum
- cloves
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
The invention discloses a kind of novel marinating methods, comprising: 1) raw-food material to stew in soy sauce is placed in stew in soy sauce in the brine without containing pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash, pepper, dried orange peel and capsicum is added in when stew in soy sauce 0-15min；2) cloves, cassia bark, Chinese prickly ash are added in 10-25min before stew in soy sauce terminates, continues stew in soy sauce, obtains spiced and stewed food.The present invention is according to spice main effect component changes of contents during stew in soy sauce, the apparent thermal stability and heat loss situation of each spice main effect component, and then the processing method by adding spice in due course, reduce spice main effect component heat loss, the utilization rate for improving spice, each spice main effect component adhesion amount in spiced and stewed food is maximum after realizing stew in soy sauce.
Description
Technical field
The invention belongs to food processing fields, more particularly, to a kind of novel marinating method.
Background technique
Spice is with fragrant, pungent smell, and the natural plant seasoning with the flavours such as numb, peppery, bitter, sweet tea.It is fragrant pungent
Material plays the role of toning, blending, flavour enhancing to food.
Stewed meat products are a kind of most important traditional meats in China, be by raw meat and salt, sugar, spice etc.,
Cooked meat products made of being boiled using water as medium halogen, that there are spice utilization rates is low (< 50%) for traditional stew in soy sauce, and energy consumption height etc. lacks
Point.
In recent years, the research about traditional stew in soy sauce and quantitative stew in soy sauce is concentrated mainly on volatile flavor substance qualitative, quantitative
Analysis aspect.Not to spice main effect component stability each during stew in soy sauce, changing rule correlative study.Wang Qiang has studied stewed duck with bean sauce
Change with spice flavor substance and its in process, using distillation extraction and solid phase micro-extraction technique to volatilizing in duck
Property flavor substance measurement.Effect of the Liu Xin research discovery cortex cinnamomi in pot-stewed chicken meat flavor is formed, has studied addition during stew in soy sauce
Influence of the cortex cinnamomi to volatile flavor substance.It is analyzed Deng using solid phase microextraction/gas chromatography-mass spectrum technology
The volatile flavor substance of dry-cured ham, the researchs such as MA find that unsaturated alcohol substance has mushroom fragrance, to broiler chicken meat
The formation of flavor has certain effect.Li JianJun etc. has studied the micro- trapping and GC-MS analysis of barbecue chicken volatile flavor substance.
Wu Susu is micro- using electronic nose, electronic tongues, head space solid phase by the way that the different rates of heat addition, brew temperatures are arranged and cook condition
The technologies such as extraction-gas chromatography mass spectrometry determine chicken and chicken soup volatile flavor substance, yield rate and flavour under the conditions of different cookings.
In the prior art, that there is spice additive amounts is inaccurate, leads to that spice utilization rate is low, heat waste without scientific basis
The problems such as mistake.
Summary of the invention
It is an object of the invention to add spice in due course based on spice main effect component Transport during stew in soy sauce, drop
Low stew in soy sauce process spice loss solves spice main effect component because stability difference causes to lose serious ask during stew in soy sauce
Topic.
Inventor is as follows to the part research contents of the Transport of spice main effect component during stew in soy sauce:
(1) prepared by spice extracting solution
Spice (capsicum, Chinese prickly ash, pepper, orange peel, cassia bark and cloves) dry powder ultrasonic extraction, mistake after ultrasound are weighed respectively
Filter, removing alcohol, that constant volume is concentrated respectively is spare.
(2) changing rule of the main effect component in stew in soy sauce process in spice extracting solution
Spice extracting solution, seasoning are added to the water stew in soy sauce duck neck, 45~60min of stew in soy sauce time.Respectively at stew in soy sauce mistake
Journey different time points measure spice main effect component content in duck neck and brine.Wherein Chinese prickly ash, pepper, dried orange peel, cassia bark and
Spice main effect component is respectively β-sanshool, piperine, aurantiamarin, cinnaldehydrum and eugenol in cloves, in capsicum main effect at
It is divided into capsaicine and two kinds of Dihydrocapsaicin.
It is concluded that through experiment
During stew in soy sauce, capsaicine, Dihydrocapsaicin and aurantiamarin good thermal stability, heat loss be respectively less than 10% (point
Not Wei 7.7%, 5.4% and 3.5%), the thermal stability of cinnaldehydrum and eugenol is very poor, and heat loss is all larger than 50% (respectively
63.5% and 85%), piperine, β-sanshool thermal stability are general, and heat loss is respectively 17% and 31.89%.
Capsaicine and Dihydrocapsaicin are fastest from Brine Migration to Cold spiced duck neck in stew in soy sauce 15min or so, fast later
Degree tends towards stability；Fluctuating change is presented in content during cinnaldehydrum and β-sanshool stew in soy sauce in Cold spiced duck neck, and stew in soy sauce 15min is left
Content when right in Cold spiced duck neck reaches maximum, increases after falling before later.Piperine, aurantiamarin, eugenol during stew in soy sauce,
Speed from Brine Migration to Cold spiced duck neck is relatively steady.Main effect component loses 93% or so in capsicum in brine, dried orange peel, pepper master
Imitating ingredient, adhesion amount is general in the product, accounts for lose in brine 59.5%, 74.9%, cinnaldehydrum, β-sanshool, eugenol mention
Take liquid main effect composition heating heat loss it is more, adhesion amount is less in product, respectively brine loss 5.3%, 22.2%,
17.4%.
To achieve the goals above, inventor is based on the studies above achievement, provides a kind of novel marinating method, guarantees each perfume (or spice)
Pungent material main effect component reaches maximum in the content of sauce spiced and stewed food, and heat loss is smaller.The novel marinating method includes as follows
Step:
1) raw-food material to stew in soy sauce is placed in the brine without containing pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash
Stew in soy sauce is carried out, pepper, dried orange peel and capsicum are added in stew in soy sauce 0-15min；
2) cloves, cassia bark, Chinese prickly ash are added in 10-25min before stew in soy sauce terminates, continues stew in soy sauce, obtains spiced and stewed food.
According to the present invention, the brine used for self-control obtain, in the brine without containing pepper, dried orange peel, cloves, capsicum,
Cassia bark and Chinese prickly ash, to obtain superior mouthfeel, the brine by include 5-20 parts by weight illiciumverum, 5-15 parts by weight fennel seeds,
5-15 parts by weight spiceleaf, 8-20 parts by weight tsaoko, 3-10 parts by weight Radix Glycyrrhizae, the 0-6 parts by weight root of Dahurain angelica, 0-5 parts by weight fructus amomi, 0-8
The white bandit of parts by weight, 0-5 parts by weight brigand, 5-10 parts by weight rhizoma zingiberis and the mixing of 2000-3000 parts by weight water are prepared after boiling.
In order to guarantee each pepper, dried orange peel, cloves, capsicum, cassia bark and the respective main effect of Chinese prickly ash under the multiple batches of condition of production
Ingredient additive amount is identical, and as a preferred embodiment of the present invention, the pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash are equal
It is added in the form of extracting solution；
The pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash extracting solution be prepared by the method included the following steps
It arrives: six kinds of pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash spices is mixed with edible alcohol respectively, after ultrasonic extraction,
Filtering removes alcohol, respectively obtains the extracting solution of pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash.
Wherein, the main effect component of Chinese prickly ash be β-sanshool, pepper main effect component be piperine, dried orange peel main effect component be
Aurantiamarin, cassia bark main effect component be cinnaldehydrum, cloves main effect component be eugenol, capsicum main effect component be capsaicine and
Dihydrocapsaicin.
Preferably, the temperature of ultrasonic extraction is 50-80 DEG C, time 0.5-3h.
Preferably, when ultrasonic extraction, solid-liquid ratio those skilled in the art of the spice and edible alcohol can root
According to being selected, it is highly preferred that the weight of spice is 0.8~1.2g relative to 10mL edible alcohol.As 1g perfume (or spice) is pungent
Material/10mL edible alcohol.
According to the present invention, the edible alcohol is 50-70% edible alcohol.
A kind of embodiment according to the present invention, the novel marinating method include the following steps:
1) pepper, dried orange peel and capsicum are added in stew in soy sauce 0-5min；
2) cloves, cassia bark, Chinese prickly ash is added before stew in soy sauce terminates when 12-18min.
As a preferred embodiment of the present invention, the total time of stew in soy sauce is 45-60min.
According to the present invention, the spiced and stewed food is preferably halogen meat products, more preferably duck neck.
Beneficial effects of the present invention:
Present invention changes of contents in brine and spiced and stewed food according to spice main effect component during stew in soy sauce, apparent each perfume (or spice)
The thermal stability and heat loss situation of pungent material main effect component, and then the processing method by adding spice in due course reduce fragrant pungent
Expect main effect component heat loss, improves the utilization rate of spice, each spice main effect component is attached in spiced and stewed food after realizing stew in soy sauce
Amount it is maximum.
Other features and advantages of the present invention will then part of the detailed description can be specified.
Specific embodiment
The preferred embodiment of the present invention is described in more detail below.Although the following describe preferred implementations of the invention
Mode, however, it is to be appreciated that may be realized in various forms the present invention without that should be limited by the embodiments set forth herein.Phase
Instead, these embodiments are provided so that the present invention is more thorough and complete, and can be by the scope of the present invention completely
It is communicated to those skilled in the art.
The brine that the present invention each embodiment uses is to make by oneself to obtain, do not contained in the brine pepper, dried orange peel, cloves,
Capsicum, cassia bark and Chinese prickly ash, the brine is by including 12.5 parts by weight illiciumverum, 10 parts by weight fennel seeds, 10 parts by weight spiceleafs, 14 weights
Amount part tsaoko, 6.5 parts by weight Radix Glycyrrhizaes, the 3 parts by weight roots of Dahurain angelica, 2.5 parts by weight fructus amomis, the white bandit of 4 parts by weight, 2.5 parts by weight brigands,
7.5 parts by weight rhizoma zingiberis and the mixing of 2500 parts by weight water are prepared after boiling.
Embodiment 1:
The present embodiment provides a kind of novel marinating methods, include the following steps:
1) duck neck is placed in the brine without containing pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash and carries out stew in soy sauce, in halogen
Pepper, dried orange peel and capsicum are added when 0min processed；
2) cloves, cassia bark, Chinese prickly ash are added in 15min before stew in soy sauce terminates, continues stew in soy sauce, obtains spiced and stewed food, stew in soy sauce
Total time be 45min.
Embodiment 2:
The present embodiment provides a kind of novel marinating methods, include the following steps:
1) duck neck is placed in the brine without containing pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash and carries out stew in soy sauce, in halogen
Pepper, dried orange peel and capsicum are added when 5min processed；
2) cloves, cassia bark, Chinese prickly ash are added in 18min before stew in soy sauce terminates, continues stew in soy sauce, obtains spiced and stewed food, stew in soy sauce
Total time be 45min.
Embodiment 3:
The present embodiment provides a kind of novel marinating methods, include the following steps:
1) duck neck is placed in the brine without containing pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash and carries out stew in soy sauce, in halogen
Pepper, dried orange peel and capsicum are added when 10min processed；
2) cloves, cassia bark, Chinese prickly ash are added in 25min before stew in soy sauce terminates, continues stew in soy sauce, obtains spiced and stewed food, stew in soy sauce
Total time be 45min.
Embodiment 4:
The present embodiment 1 the difference is that, the pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash are with extracting solution
Form be added；The pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash method of the extracting solution by including the following steps
It is prepared: six kinds of pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash spices mixes with edible alcohol to (1g perfume (or spice) is pungent respectively
Material/10mL edible alcohol), after 65 DEG C of ultrasonic extraction 2h, filtering, remove edible alcohol, respectively obtain pepper, dried orange peel, cloves,
Capsicum, cassia bark and Chinese prickly ash extracting solution.
To embodiment 1-4 during stew in soy sauce and after capsaicine and Dihydrocapsaicin, aurantiamarin, cinnaldehydrum, fourth
Fragrant phenol, piperine and β-sanshool thermal stability and heat loss are measured, the results showed that are added by the time in embodiment
The extracting solution of spice or spice, at the end of stew in soy sauce each spice main effect component adhesion amount in spiced and stewed food reach maximum value and
Heat loss is smaller, improves spice utilization rate.
In embodiment 1, capsaicine and Dihydrocapsaicin, aurantiamarin, cinnaldehydrum, eugenol, piperine and β-sanshool 6 are fragrant
Pungent material main effect component utilization rate is respectively increased 10%, 23%, 33%, 47%, 10%, 21%；
In embodiment 2, capsaicine and Dihydrocapsaicin, aurantiamarin, cinnaldehydrum, eugenol, piperine and β-sanshool 6 are fragrant
Pungent material main effect component utilization rate is respectively increased 8.2%, 17.5%, 27%, 39%, 9.1%, 18.3%；
In embodiment 3, capsaicine and Dihydrocapsaicin, aurantiamarin, cinnaldehydrum, eugenol, piperine and β-sanshool 6 are fragrant
Pungent material main effect component utilization rate is respectively increased 7.0%, 16%, 25%, 32%, 8.8%, 16.8%；
In embodiment 4, capsaicine and Dihydrocapsaicin, aurantiamarin, cinnaldehydrum, eugenol, piperine and β-sanshool 6 are fragrant
Pungent material main effect component utilization rate is respectively increased 12%, 28%, 40%, 53%, 12%, 26%.
Various embodiments of the present invention are described above, above description is exemplary, and non-exclusive, and
It is not limited to disclosed each embodiment.Without departing from the scope and spirit of illustrated each embodiment, for this skill
Many modifications and changes are obvious for the those of ordinary skill in art field.
Claims (8)
1. a kind of novel marinating method, which is characterized in that the novel marinating method includes the following steps:
1) raw-food material to stew in soy sauce is placed in the brine without containing pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash and is carried out
Pepper, dried orange peel and capsicum are added in stew in soy sauce 0-15min for stew in soy sauce；
2) cloves, cassia bark, Chinese prickly ash are added in 10-25min before stew in soy sauce terminates, continues stew in soy sauce, obtains spiced and stewed food.
2. novel marinating method according to claim 1, wherein the novel marinating method includes the following steps:
1) pepper, dried orange peel and capsicum are added in stew in soy sauce 0-5min；
2) cloves, cassia bark, Chinese prickly ash is added before stew in soy sauce terminates when 12-18min.
3. novel marinating method according to claim 1 or 2, wherein the pepper, dried orange peel, cloves, capsicum, cassia bark and
Chinese prickly ash is added in the form of extracting solution；
The pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash extracting solution be prepared by the method included the following steps:
Six kinds of pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash spices are mixed with edible alcohol respectively, through ultrasonic extraction
Afterwards, it filters, remove alcohol, respectively obtain the extracting solution of pepper, dried orange peel, cloves, capsicum, cassia bark and Chinese prickly ash.
4. novel marinating method according to claim 3, wherein the temperature of ultrasonic extraction is 50-80 DEG C, time 0.5-
3h。
5. novel marinating method according to claim 3, wherein relative to 10mL edible alcohol, the weight of spice is
0.8~1.2g.
6. novel marinating method according to claim 1 or 2, wherein the total time of stew in soy sauce is 45-60min.
7. novel marinating method according to claim 1 or 2, wherein the spiced and stewed food is halogen meat products.
8. novel marinating method according to claim 7, wherein the halogen meat products is duck neck.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910245491.9A CN109770256A (en) | 2019-03-28 | 2019-03-28 | A kind of novel marinating method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910245491.9A CN109770256A (en) | 2019-03-28 | 2019-03-28 | A kind of novel marinating method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109770256A true CN109770256A (en) | 2019-05-21 |
Family
ID=66491376
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910245491.9A Pending CN109770256A (en) | 2019-03-28 | 2019-03-28 | A kind of novel marinating method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109770256A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973499A (en) * | 2019-12-12 | 2020-04-10 | 四川农业大学 | Method for quickly making sauced beef |
| CN111449206A (en) * | 2020-04-11 | 2020-07-28 | 武汉轻工大学 | Marinated duck leg and marinating method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389147A (en) * | 2002-07-15 | 2003-01-08 | 廖开太 | Production process of pot-stewed meat food |
| CN101731557A (en) * | 2009-12-30 | 2010-06-16 | 江苏迈斯克食品有限公司 | Boiled salted duck master sauce and preparation process thereof |
| CN101816436A (en) * | 2010-04-30 | 2010-09-01 | 何才福 | Method for making stewed duck |
| CN103211234A (en) * | 2013-04-08 | 2013-07-24 | 厦门和康工贸有限公司 | Marinated meat product processing method and formula of processing spices |
| CN104664426A (en) * | 2015-03-17 | 2015-06-03 | 云南农业大学 | Quantitative spicing method for spiced beef |
| CN104872714A (en) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | Recipe of brine seasoning for sauced spiced duck |
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN106880016A (en) * | 2017-04-19 | 2017-06-23 | 石河子大学 | A kind of the halogen material and marinating method of sauce halogen sheep tripe |
| CN107535876A (en) * | 2017-10-12 | 2018-01-05 | 江苏雨润肉食品有限公司 | A kind of new process for processing of Dezhou grilled chicken |
-
2019
- 2019-03-28 CN CN201910245491.9A patent/CN109770256A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1389147A (en) * | 2002-07-15 | 2003-01-08 | 廖开太 | Production process of pot-stewed meat food |
| CN101731557A (en) * | 2009-12-30 | 2010-06-16 | 江苏迈斯克食品有限公司 | Boiled salted duck master sauce and preparation process thereof |
| CN101816436A (en) * | 2010-04-30 | 2010-09-01 | 何才福 | Method for making stewed duck |
| CN103211234A (en) * | 2013-04-08 | 2013-07-24 | 厦门和康工贸有限公司 | Marinated meat product processing method and formula of processing spices |
| CN106135853A (en) * | 2015-03-13 | 2016-11-23 | 湖南金湘权食品有限公司 | A kind of halogen material and the preparation method of spiced and stewed food |
| CN104664426A (en) * | 2015-03-17 | 2015-06-03 | 云南农业大学 | Quantitative spicing method for spiced beef |
| CN104872714A (en) * | 2015-05-27 | 2015-09-02 | 安徽先知缘食品有限公司 | Recipe of brine seasoning for sauced spiced duck |
| CN106880016A (en) * | 2017-04-19 | 2017-06-23 | 石河子大学 | A kind of the halogen material and marinating method of sauce halogen sheep tripe |
| CN107535876A (en) * | 2017-10-12 | 2018-01-05 | 江苏雨润肉食品有限公司 | A kind of new process for processing of Dezhou grilled chicken |
Non-Patent Citations (2)
| Title |
|---|
| 张洁: ""香辛料主效成分测定及其在鸭脖制品卤制过程中的变化研究"", 《中国优秀硕士学位论文全文数据库 工程科技Ⅰ辑》 * |
| 艾有伟等: "香辛料主效成分在酱卤制品卤制过程中变化规律研究 ", 《食品工业》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110973499A (en) * | 2019-12-12 | 2020-04-10 | 四川农业大学 | Method for quickly making sauced beef |
| CN111449206A (en) * | 2020-04-11 | 2020-07-28 | 武汉轻工大学 | Marinated duck leg and marinating method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102835646B (en) | Hot and spicy sauce and preparation method thereof | |
| CN106135853A (en) | A kind of halogen material and the preparation method of spiced and stewed food | |
| CN104305292A (en) | Sweet-scented osmanthus honey fragrant and crisp roast duck and making method thereof | |
| CN105767220A (en) | Seasoning oil and production method thereof | |
| CN106509032A (en) | Spicy strip and preparation method thereof | |
| CN102469821A (en) | Onion extract, and process for production thereof | |
| CN107307375A (en) | One kind concentration thick gravy composition and thick gravy and its preparation technology | |
| JP4767905B2 (en) | Sauce composition for yakitori and teriyaki chicken | |
| CN103284175B (en) | A method for preparing steamed beef without soup | |
| CN104187463A (en) | Dried bamboo shoot flavor steamed bun and preparation method thereof | |
| CN109770256A (en) | A kind of novel marinating method | |
| JP6610662B2 (en) | Fragrance composition | |
| CN103948014A (en) | Method for producing sauce packet for braised noodles containing mushroom | |
| CN108065225A (en) | A kind of instant type bacon silk food and its processing technology | |
| CN103504376A (en) | Chicken-soup beef-tallow spicy flavor melon seed and preparation method thereof | |
| CN106722690A (en) | A kind of dip seasoning bag and preparation method thereof | |
| CN105595201A (en) | Crab cream beef granule and preparation method thereof | |
| CN105325902A (en) | Preparation method of spiced chicken feet with lingering aftertaste | |
| CN109170787A (en) | A kind of oil plant separation chafing dish bottom flavorings and its preparation process | |
| CN104642991A (en) | Seasoning of fish filets in hot chili oil, and preparation method thereof | |
| CN104116066B (en) | Preparation method of lean meat soup oil | |
| CN107510031A (en) | A kind of dry pot sauce and preparation method thereof and application | |
| CN107125337A (en) | A kind of processing method of fructus amomi complex flavor oil | |
| JP5939784B2 (en) | Liquid seasoning | |
| CN111903923A (en) | Method for making tender and delicious shredded chicken |
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: 20190521 |