CN110338366A - A kind of salty goose egg preparing ingredients of glutinous rice - Google Patents
A kind of salty goose egg preparing ingredients of glutinous rice Download PDFInfo
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- CN110338366A CN110338366A CN201910747838.XA CN201910747838A CN110338366A CN 110338366 A CN110338366 A CN 110338366A CN 201910747838 A CN201910747838 A CN 201910747838A CN 110338366 A CN110338366 A CN 110338366A
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- goose egg
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- glutinous rice
- seasoning
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- 241000272814 Anser sp. Species 0.000 title claims abstract description 43
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 41
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 41
- 235000009566 rice Nutrition 0.000 title claims abstract description 41
- 239000004615 ingredient Substances 0.000 title claims abstract description 29
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 19
- 239000008159 sesame oil Substances 0.000 claims abstract description 18
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 18
- 240000004713 Pisum sativum Species 0.000 claims abstract description 14
- 235000016816 Pisum sativum subsp sativum Nutrition 0.000 claims abstract description 14
- 240000008042 Zea mays Species 0.000 claims abstract description 14
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims abstract description 14
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims abstract description 14
- 235000013339 cereals Nutrition 0.000 claims abstract description 14
- 235000005822 corn Nutrition 0.000 claims abstract description 14
- 240000001417 Vigna umbellata Species 0.000 claims abstract description 13
- 235000011453 Vigna umbellata Nutrition 0.000 claims abstract description 13
- 235000015241 bacon Nutrition 0.000 claims abstract description 12
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 9
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 241000237502 Ostreidae Species 0.000 claims abstract description 9
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 9
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 9
- 239000000284 extract Substances 0.000 claims abstract description 9
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 9
- 235000020636 oyster Nutrition 0.000 claims abstract description 9
- 235000015067 sauces Nutrition 0.000 claims abstract description 9
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 239000010775 animal oil Substances 0.000 claims abstract description 7
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 244000203593 Piper nigrum Species 0.000 claims description 6
- 235000008184 Piper nigrum Nutrition 0.000 claims description 6
- 235000013614 black pepper Nutrition 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 238000004519 manufacturing process Methods 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 4
- 239000003795 chemical substances by application Substances 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 125000003118 aryl group Chemical group 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 36
- 235000013305 food Nutrition 0.000 description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 8
- 239000000463 material Substances 0.000 description 6
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 4
- 241000208293 Capsicum Species 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 4
- 108010000912 Egg Proteins Proteins 0.000 description 4
- 235000014103 egg white Nutrition 0.000 description 4
- 210000000969 egg white Anatomy 0.000 description 4
- 239000000945 filler Substances 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 238000003756 stirring Methods 0.000 description 4
- 235000020097 white wine Nutrition 0.000 description 4
- 235000019542 Cured Meats Nutrition 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000009508 confectionery Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000003925 fat Substances 0.000 description 2
- 239000011888 foil Substances 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 230000000873 masking effect Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 206010000060 Abdominal distension Diseases 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 230000004596 appetite loss Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 230000008094 contradictory effect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 235000021266 loss of appetite Nutrition 0.000 description 1
- 208000019017 loss of appetite Diseases 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019991 rice wine Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 229940032147 starch Drugs 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
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
- A23L11/01—Pulses or legumes in form of whole pieces or fragments thereof, without mashing or comminuting
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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)
- Botany (AREA)
- Agronomy & Crop Science (AREA)
- Molecular Biology (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of salty goose egg preparing ingredients of glutinous rice, including major ingredient and seasoning, the major ingredient include green pea, bacon, fresh corn grain and red bean；The green pea, bacon, fresh corn grain and red bean weight ratio be 1:0.5-1:0.5-2:0.5-2；The seasoning includes dried orange peel, dark soy sauce, oyster sauce, monosodium glutamate, chickens' extract, Chinese prickly ash, sesame oil, green pepper sesame oil, animal oil；The weight ratio of the major ingredient and seasoning is 8-20:1.Five aromatic glutinous rices goose egg production method of the present invention has pungent in glutinous rice goose egg faint scent, unique in taste in conjunction with the salty delicate flavour of goose egg；For the present invention in the production process without any chemical addition agent, pure technique production of knocking off is safe and healthy.
Description
Technical field
The invention belongs to field of food, are related to a kind of salty goose egg preparing ingredients of glutinous rice.
Background technique
Glutinous rice is the rice of glutinous rice shelling, is known as glutinous rice in southern china, and the north is then known as glutinous rice more.Glutinous rice is that manufacture is viscous
Property snack, as rice-pudding, mixed congee, various sweets primary raw material, glutinous rice be also make fermented glutinour rice (sweet rice wine) primary raw material.Glutinous rice
It is full of nutrition containing protein, fat, carbohydrate, calcium, phosphorus, iron, vitamin B1, vitamin B2, niacin and starch etc.;Because of its perfume
Glutinous stick-slip is often used to that local delicacies is made, preferred by everyone.Glutinous rice is rich in B family vitamin, can warm taste, in help
Gas.There is relaxation effect to deficiency-cold in spleen and stomach, loss of appetite, abdominal distension diarrhea.Nutritional ingredient rich in goose egg, as protein,
Fat, minerals and vitamins etc., protein content are lower than egg;Fat content is higher than other eggs, also contains in goose egg
Multivitamin and minerals.
Summary of the invention
The present inventor passes through multiple exploration practice, discloses a kind of salty goose egg of the glutinous rice for making glutinous rice goose egg
Preparing ingredients.
The salty goose egg preparing ingredients of glutinous rice of the present invention, including major ingredient and seasoning, the major ingredient includes green pea, cured
Meat, fresh corn grain and red bean；
The green pea, bacon, fresh corn grain and red bean weight ratio be 1:0.5-1:0.5-2: 0.5-2；
The seasoning include dried orange peel, dark soy sauce, oyster sauce, monosodium glutamate, chickens' extract, Chinese prickly ash, sesame oil, green pepper sesame oil, animal oil, black pepper,
Capsicum；
The weight ratio of the major ingredient and seasoning is 8-20:1.
Preferably, the dried orange peel in the seasoning replaces with black pepper or capsicum.
Preferably, the weight ratio 1:1:2:2 of the green pea, bacon, fresh corn grain and red bean.
It preferably, include 1 parts by weight of dried orange peel, 2 parts by weight of dark soy sauce, 1 parts by weight of oyster sauce, 0.1 weight of monosodium glutamate in the seasoning
Measure part, 0.1 parts by weight of chickens' extract, 1.5 parts by weight of Chinese prickly ash, 2 parts by weight of sesame oil, 0.3 parts by weight of green pepper sesame oil, 3 parts by weight of animal oil.
The salty goose egg preparing ingredients of glutinous rice of the present invention, obtain a kind of glutinous rice goose egg of novel taste, adapt to different disappear
Fei Zhe group has pungent in glutinous rice goose egg faint scent, unique in taste in conjunction with the salty delicate flavour of goose egg；The present invention is in the production process
Without any chemical addition agent, pure technique production of knocking off is safe and healthy.
Specific embodiment
Specific embodiments of the present invention will be described in further detail below.
The salty goose egg preparing ingredients of glutinous rice of the present invention, including major ingredient and seasoning, the major ingredient includes green pea, cured
Meat, fresh corn grain and red bean；
The green pea, bacon, fresh corn grain and red bean weight ratio be 1:0.5-1:0.5-2: 0.5-2；
The seasoning includes dried orange peel, dark soy sauce, oyster sauce, monosodium glutamate, chickens' extract, Chinese prickly ash, sesame oil, green pepper sesame oil, animal oil；
The weight ratio of the major ingredient and seasoning is 8-20:1.
Major ingredient selects allotment ratio according to personal taste, and the volume ratio of the major ingredient and glutinous rice is generally 1:1.5-5.
The weight ratio of major ingredient and seasoning be 8-20:1, seasoning may include 1 parts by weight of dried orange peel, 2 parts by weight of dark soy sauce,
1 parts by weight of oyster sauce, 0.1 parts by weight of monosodium glutamate, 0.1 parts by weight of chickens' extract, 1.5 parts by weight of Chinese prickly ash, 2 parts by weight of sesame oil, green pepper sesame oil 0.3
Parts by weight, 3 parts by weight of animal oil.
Seasoning and major ingredient are mixed evenly spare.
Specific embodiment 1
Goose egg is soaked in white wine, the goose egg whole body of dipped white wine is stained with salt after taking-up, then be rolled in goose egg with yellow mud,
It is put into closed container and seals up for safekeeping 29 days after having wrapped up in；
Modulate glutinous rice filler: by glutinous rice in clear water soak at room temperature 6 hours, then impregnated 60 seconds in 95 degrees Celsius of boiled water,
Rear cold water is pulled out to clean 1 minute and be mixed to form glutinous rice filler with auxiliary food materials for 1 kilogram of glutinous rice；Assisting food materials is green pea
Beans, bacon, fresh corn grain, 300 grams of red bean mixture.Green pea, bacon, fresh corn grain, red bean are respectively 50 grams, 50
Gram, 100 grams, 100 grams.
By 5 grams of dried orange peel, 10 grams of dark soy sauce, 5 grams of oyster sauce, 0.5 gram of monosodium glutamate, 0.5 gram of chickens' extract, 7.5 gram weight part of Chinese prickly ash, sesame oil
10 grams, 1.5 grams of green pepper sesame oil, 15 grams of lard stir evenly, then with auxiliary food materials mix and stir it is spare.
Goose egg after sealing up for safekeeping is taken out, and selection seals that rear appearance is good up for safekeeping, and the goose egg of free from flaw free from extraneous odour is struck from goose egg end
Broken osculum, the egg white in goose egg is poured out from osculum, retains yolk in goose egg, from osculum filling glutinous rice filling after egg white stream is complete
Object wraps up goose egg after filling up with masking foil, is put into food steamer and cooks, water steams 60 minutes after opening.
Specific embodiment 2
Goose egg is soaked in white wine, the goose egg whole body of dipped white wine is stained with salt after taking-up, then be rolled in goose egg with yellow mud,
It is put into closed container and seals up for safekeeping 50 days after having wrapped up in；
Modulate glutinous rice filler: by glutinous rice in clear water soak at room temperature 3 hours, then impregnated 60 seconds in 95 degrees Celsius of boiled water,
Rear cold water is pulled out to clean 1 minute and be mixed to form glutinous rice filler with auxiliary food materials for 1 kilogram of glutinous rice；Assisting food materials is green pea
Beans, bacon, 800 grams of fresh corn grain mixture, green pea, bacon, fresh corn grain, red bean be respectively 200 grams, 200 grams,
200 grams, 200 grams.
By black pepper or capsicum 12 grams of replacement dried orange peels, 24 grams of dark soy sauce, 12 grams of oyster sauce, 1.2 grams of monosodium glutamate, 1.2 grams of chickens' extracts, Chinese prickly ash
18 gram weight parts, 24 grams of sesame oil, 3.6 grams of green pepper sesame oil, 36 grams of lard stir evenly, then with auxiliary food materials mix and stir it is spare.
Goose egg after sealing up for safekeeping is taken out, and selection seals that rear appearance is good up for safekeeping, and the goose egg of free from flaw free from extraneous odour is struck from goose egg end
Broken osculum, the egg white in goose egg is poured out from osculum, retains yolk in goose egg, from osculum filling glutinous rice filling after egg white stream is complete
Object wraps up goose egg after filling up with masking foil, is put into food steamer and cooks, water steams 60 minutes after opening.Available black pepper taste or capsicum
The glutinous rice goose egg of taste.
The present invention obtains a kind of glutinous rice goose egg of novel taste, adapts to different Consumer groups, band in glutinous rice goose egg faint scent
There is pungent, it is unique in taste in conjunction with the salty delicate flavour of goose egg；The present invention is in the production process without any chemical addition agent, pure work of knocking off
Skill production, it is safe and healthy.
Previously described is each preferred embodiment of the invention, if the preferred embodiment in each preferred embodiment
It is not obvious contradictory or premised on a certain preferred embodiment, each preferred embodiment can any stack combinations
Use, the design parameter in the embodiment and embodiment only for the purpose of clearly stating the inventor's invention verification process, and
It is non-to limit scope of patent protection of the invention, scope of patent protection of the invention is still subject to the claims, all
It is that similarly should be included within the scope of the present invention with the variation of equivalent structure made by description of the invention.
Claims (4)
1. a kind of salty goose egg preparing ingredients of glutinous rice, it is characterised in that；Including major ingredient and seasoning, the major ingredient include green pea,
Bacon, fresh corn grain and red bean；
The green pea, bacon, fresh corn grain and red bean weight ratio be 1:0.5-1:0.5-2: 0.5-2；
The seasoning include dried orange peel, dark soy sauce, oyster sauce, monosodium glutamate, chickens' extract, Chinese prickly ash, sesame oil, green pepper sesame oil, animal oil, black pepper,
Capsicum；
The weight ratio of the major ingredient and seasoning is 8-20:1.
2. the salty goose egg preparing ingredients of glutinous rice as described in claim 1, which is characterized in that the dried orange peel in the seasoning replaces with
Black pepper or capsicum.
3. the salty goose egg preparing ingredients of glutinous rice as described in claim 1, which is characterized in that the green pea, bacon, fresh corn
The weight ratio 1:1:2:2 of grain and red bean.
4. the salty goose egg preparing ingredients of glutinous rice as described in claim 1, which is characterized in that include 1 weight of dried orange peel in the seasoning
Measure part, 2 parts by weight of dark soy sauce, 1 parts by weight of oyster sauce, 0.1 parts by weight of monosodium glutamate, 0.1 parts by weight of chickens' extract, 1.5 parts by weight of Chinese prickly ash, sesame oil
2 parts by weight, 0.3 parts by weight of green pepper sesame oil, 3 parts by weight of animal oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910747838.XA CN110338366A (en) | 2019-08-14 | 2019-08-14 | A kind of salty goose egg preparing ingredients of glutinous rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910747838.XA CN110338366A (en) | 2019-08-14 | 2019-08-14 | A kind of salty goose egg preparing ingredients of glutinous rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110338366A true CN110338366A (en) | 2019-10-18 |
Family
ID=68184934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910747838.XA Pending CN110338366A (en) | 2019-08-14 | 2019-08-14 | A kind of salty goose egg preparing ingredients of glutinous rice |
Country Status (1)
| Country | Link |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831785A (en) * | 2016-03-30 | 2016-08-10 | 薛霞 | Salted duck egg filled with glutinous rice and preparation method thereof |
| CN108094921A (en) * | 2018-01-31 | 2018-06-01 | 谢玉蓉 | A kind of glutinous rice goose egg production method |
| CN108925888A (en) * | 2018-09-17 | 2018-12-04 | 合肥市福来多食品有限公司 | A kind of five colours glutinous rice egg production method |
| CN108936400A (en) * | 2018-09-17 | 2018-12-07 | 合肥市福来多食品有限公司 | A kind of five aromatic glutinous rice egg production methods |
| CN108936390A (en) * | 2018-07-12 | 2018-12-07 | 合肥荣硕商贸有限公司 | A kind of flavor nutrition glutinous rice Salted duck egg and preparation method thereof |
-
2019
- 2019-08-14 CN CN201910747838.XA patent/CN110338366A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831785A (en) * | 2016-03-30 | 2016-08-10 | 薛霞 | Salted duck egg filled with glutinous rice and preparation method thereof |
| CN108094921A (en) * | 2018-01-31 | 2018-06-01 | 谢玉蓉 | A kind of glutinous rice goose egg production method |
| CN108936390A (en) * | 2018-07-12 | 2018-12-07 | 合肥荣硕商贸有限公司 | A kind of flavor nutrition glutinous rice Salted duck egg and preparation method thereof |
| CN108925888A (en) * | 2018-09-17 | 2018-12-04 | 合肥市福来多食品有限公司 | A kind of five colours glutinous rice egg production method |
| CN108936400A (en) * | 2018-09-17 | 2018-12-07 | 合肥市福来多食品有限公司 | A kind of five aromatic glutinous rice egg production methods |
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Application publication date: 20191018 |