CN110584064A - Barbecue condiment sauce and preparation method thereof - Google Patents
Barbecue condiment sauce and preparation method thereof Download PDFInfo
- Publication number
- CN110584064A CN110584064A CN201910991732.4A CN201910991732A CN110584064A CN 110584064 A CN110584064 A CN 110584064A CN 201910991732 A CN201910991732 A CN 201910991732A CN 110584064 A CN110584064 A CN 110584064A
- Authority
- CN
- China
- Prior art keywords
- parts
- cooked
- dried
- spices
- spicy
- 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.)
- Withdrawn
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The barbecue condiment sauce provided by the invention comprises main materials and auxiliary materials; the main material and the auxiliary material are both solid; the main material comprises nuts, spices and spicy agents; the auxiliary materials comprise a flavor enhancer and high-vitamin C dried fruits. The main materials and the auxiliary materials are solid, and can be used for dipping and scattering, the nuts provide oil required by roasting, the roasting speed is accelerated, the roasting taste is better smelled by spices, the food is more delicious by spicy agents and flavor enhancers, and the high-vitamin C dried fruits reduce carcinogens generated by the roasted food and enable the food to be healthier. The barbecue condiment sauce is prepared by weighing raw materials, stirring and mixing and secondary stirring and mixing, and can also be used as a barbecue condiment sauce.
Description
Technical Field
The invention relates to the technical field of edible seasoning, in particular to a barbecue condiment sauce and a preparation method thereof.
Background
Barbecuing is a popular snack, and as the living standard is continuously improved, the appetite of people is also selected, and then barbecuing dipping materials are diversified. Currently, dips on the market are generally sauces, which cannot be used as spills, increasing the barbecue economy and time costs.
The Chinese invention patent with publication number CN104012938B discloses seafood delicious sauce and a preparation method thereof, belonging to the field of edible seasoning sauce, wherein the seafood delicious sauce comprises the following raw material components: edible oil, garlic, oyster sauce, white spirit, cumin, cassia bark, dried orange peel, star anise, galangal, rhizoma anethi, fennel, clove, dried ginger, clove mother, nutmeg, amomum tsao-ko, angelica dahurica, myrcia, pepper, sweet fermented flour paste, minced garlic paste, white granulated sugar and monosodium glutamate. During preparation, the seasoning is prepared by three steps of preparation of seasoning dry powder, stir-frying and sterilization. The patent refers to a sauce prepared from solutions such as edible oil and white spirit, but the sauce can only be used as dipping sauce and cannot be used as barbecue seasoning, and the applicability is poor.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provides a barbecue condiment sauce and a preparation method thereof.
In order to achieve the purpose, the invention provides a barbecue condiment sauce which comprises main materials and auxiliary materials; the main material and the auxiliary material are both solid; the main material comprises nuts, spices and spicy agents; the auxiliary materials comprise a flavor enhancer and high-vitamin C dried fruits. The main materials and the auxiliary materials are solid, and can be used for dipping and scattering, the nuts provide oil required by roasting, the roasting speed is accelerated, the roasting taste is better smelled by spices, the food is more delicious by spicy agents and flavor enhancers, and the high-vitamin C dried fruits reduce carcinogens generated by the roasted food and enable the food to be healthier.
Preferably, the nuts include cooked cashews, cooked peanuts, cooked chestnuts, and cooked almonds. The nuts can provide oil to increase the roasting speed, provide various vitamins and proteins, and make the roasted food more chewy.
Preferably, the spices comprise walnut cakes, cooked sesame, fennel, cumin powder, thirteen spices and netmeg. The walnut cake can make the food more fragrant and sweet and improve the freshness.
Preferably, the spicy agent comprises fructus Viticis negundo, fructus Piperis powder, fructus Zanthoxyli and rhizoma Zingiberis.
Preferably, the flavor enhancer comprises cooked soybeans, monosodium glutamate, chicken powder and spicy and hot fresh. The cooked soybean can replace soy sauce, and can provide more protein.
Preferably, the high-vitamin C dried fruit is one of dried lemon, dried orange juice or dried kiwi fruit. The high vitamin C dried fruit can provide different tastes of fruits and can reduce the generation of carcinogenic substances.
Preferably, the weight ratio of the components is 90 ~ 190 parts of nuts, 200 ~ 300 parts of spices, 60 ~ 160 parts of spicy agents, 100 ~ 200 parts of flavor enhancers, 10 ~ 60 parts of high-vitamin C dried fruits and the conventional ratio of the components.
Preferably, the weight ratio of the components is 100 ~ 180 parts of nuts, 230 ~ 290 parts of spices, 60 ~ 100 parts of spicy agents, 110 ~ 150 parts of flavor enhancers and 20 ~ 50 parts of high-vitamin C dried fruits, and the ratio of spicy taste reduction and flavor reduction is suitable for people with light taste.
Preferably, the weight ratio of the components is 100 ~ 180 parts of nuts, 260 ~ 300 parts of spices, 100 ~ 160 parts of spicy agents, 150 ~ 200 parts of flavor enhancers and 30 ~ 50 parts of high-vitamin C dried fruits, and the components are spicy and fresher, and are suitable for people with heavy taste.
Preferably, the nut comprises 20 ~ 40 parts of cooked cashew nuts, 70 ~ 90 parts of cooked peanuts, 10 ~ 30 parts of cooked Chinese chestnuts and 10 ~ 30 parts of cooked almonds.
Preferably, the spice comprises 40 ~ 60 parts of walnut cake, 70 ~ 90 parts of cooked sesame, 40 ~ 60 parts of fennel, 40 ~ 60 parts of cumin powder, 5 ~ 15 parts of thirteen-spices and 5 ~ 15 parts of nutmeg.
Preferably, the spicy agent comprises, by weight, 30 ~ 60 parts of two chaste tree twigs, 20 ~ 50 parts of pepper, 5 ~ 25 parts of pepper and 5 ~ 25 parts of dried ginger.
Preferably, the flavor enhancer comprises, by weight, 30 ~ 60 parts of cooked soybeans, 30 ~ 50 parts of monosodium glutamate, 10 ~ 40 parts of chicken powder and 30 ~ 50 parts of spicy flavorings.
A preparation method of a barbecue condiment sauce comprises the following steps:
a) weighing 10 ~ 40 parts of cooked cashew nuts, 60 ~ 90 parts of cooked peanuts, 10 ~ 30 parts of cooked Chinese chestnuts, 10 ~ 30 parts of cooked almonds, 40 ~ 60 parts of walnut cakes, 70 ~ 90 parts of cooked sesame, 40 ~ 60 parts of fennel, 40 ~ 60 parts of cumin powder, 5 ~ 15 parts of thirteen-spices, 5 ~ 15 parts of nutmeg, 30 ~ 60 parts of fructus viticis, 20 ~ 50 parts of pepper powder, 5 ~ 25 parts of pepper, 5 ~ 25 parts of dried ginger, 30 ~ 60 parts of cooked soybeans, 30 ~ 50 parts of monosodium glutamate, 10 ~ 40 parts of chicken powder, 30 ~ 50 parts of spicy fresh and high-vitamin C fruit and 10 ~ 60 parts of dried fruit according to the weight ratio of the barbecue condiment;
b) stirring and mixing, namely putting the cooked cashew nuts, the cooked peanuts, the cooked Chinese chestnuts, the cooked almonds, the walnut cakes, the cooked sesame, the fennel, the nutmeg, the double-chaste tree twigs, the pepper, the dried ginger, the cooked soybeans and the high-vitamin C dried fruits in the step a) into a stirrer to be fully stirred and crushed, screening the crushed materials by a screen of 150 ~ 250 meshes, and fully stirring the crushed materials when the crushed materials pass through the screen;
c) and (3) stirring and mixing for the second time: adding cumin powder, thirteen spices, pepper powder, monosodium glutamate, chicken powder and spicy and hot fresh into the raw materials finally obtained in the step b), and stirring while adding so as to fully mix various components of the barbecue condiment sauce.
The raw material which can not pass through the screen can be used as a material after the step c), so that the cost is saved. The material passing through the screen can be used as both dip and spread.
Compared with the prior art, the barbecue condiment sauce provided by the invention has the beneficial effects that: the main materials and the auxiliary materials are solid, and can be used for dipping and scattering, the nuts provide oil required by roasting, the roasting speed is accelerated, the roasting taste is better smelled by spices, the food is more delicious by spicy agents and flavor enhancers, and the high-vitamin C dried fruits reduce carcinogens generated by the roasted food and enable the food to be healthier. Nuts also provide various vitamins and proteins and can make the baked goods more chewy. The walnut cake can make the food more fragrant and sweet and improve the freshness. The cooked soybean can replace soy sauce, and can provide more protein. The high vitamin C dried fruit can provide different tastes of fruits and can reduce the generation of carcinogenic substances. The dipping sauce suitable for different crowds is prepared by changing the formula proportion. The raw material which can not pass through the screen can be used as a material after the step c), so that the cost is saved. The material passing through the screen can be used as both dip and spread.
The features and advantages of the present invention will be described in detail by way of examples.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is further described in detail by examples below. It should be understood, however, that the description herein of specific embodiments is only intended to illustrate the invention and not to limit the scope of the invention. Moreover, in the following description, descriptions of well-known structures and techniques are omitted so as to not unnecessarily obscure the concepts of the present invention.
The first embodiment is as follows: the embodiment of the invention provides a barbecue condiment sauce which comprises main materials and auxiliary materials. The main material and the auxiliary material are solid. The main material comprises nuts, spices and spicy agents. The auxiliary materials comprise a flavor enhancer and dried lemon. The nuts include cooked cashew nuts, cooked peanuts, cooked chestnuts, and cooked almonds. The spice comprises walnut cake, cooked sesame, fennel, cumin powder, thirteen spices and nutmeg. The pungent agent comprises fructus Viticis negundo, fructus Piperis powder, fructus Zanthoxyli, and Zingiberis rhizoma. The flavoring agent comprises cooked semen glycines, monosodium glutamate, chicken powder, and spicy flavoring agent.
The weight ratio of each component is as follows: 10 parts of cooked cashew nuts, 60 parts of cooked peanuts, 10 parts of cooked Chinese chestnuts, 10 parts of cooked almonds, 40 parts of walnut cakes, 70 parts of cooked sesame, 40 parts of fennel, 40 parts of cumin powder, 5 parts of thirteen-spices, 5 parts of nutmeg, 30 parts of double-twig strips, 20 parts of pepper, 5 parts of dried ginger, 30 parts of cooked soybeans, 30 parts of monosodium glutamate, 10 parts of chicken powder, 30 parts of spicy and hot fresh and 10 parts of dried lemons.
The weight ratio of each component is as follows: 90 parts of nuts, 200 parts of spice, 60 parts of spicy agent, 100 parts of flavor enhancer and 10 parts of high-vitamin C dried fruit.
Weighing 10 parts of cooked cashew nuts, 60 parts of cooked peanuts, 10 parts of cooked Chinese chestnuts, 10 parts of cooked almonds, 40 parts of walnut cakes, 70 parts of cooked sesame, 40 parts of fennel, 40 parts of cumin powder, 5 parts of thirteen-spices, 5 parts of nutmeg, 30 parts of two-twig strips, 20 parts of pepper powder, 5 parts of pepper, 5 parts of dried ginger, 30 parts of cooked soybeans, 30 parts of monosodium glutamate, 10 parts of chicken powder, 30 parts of fresh spicy and hot and dry lemon according to the proportion. Putting cooked cashew nuts, cooked peanuts, cooked Chinese chestnuts, cooked almonds, walnut cakes, cooked sesame, fennel, nutmeg, double-twig, pepper, dried ginger, cooked soybeans and dried lemons into a stirrer, fully stirring, screening by a 150-mesh screen, and fully stirring when the raw materials are screened by the screen to thoroughly disperse the stirred raw materials. The cumin powder, the thirteen spices, the pepper powder, the monosodium glutamate, the chicken powder and the spicy and hot fresh are added into the obtained raw materials, and the mixture is stirred while being added, so that various components of the barbecue condiment sauce are fully mixed. Finally obtaining the lemon-flavored dipping sauce suitable for people with light taste. It can also be used for spreading materials during barbecuing. The raw material which can not pass through the screen can be directly used as the scattering material, thereby reducing the waste.
Example two: the weight ratio of each component in the first embodiment is changed into that: 190 parts of nuts, 300 parts of spices, 160 parts of spicy agents, 200 parts of flavor enhancers and 60 parts of dried orange juice.
The weight ratio of each component is as follows: 40 parts of cooked cashew nuts, 90 parts of cooked peanuts, 30 parts of cooked Chinese chestnuts, 30 parts of cooked almonds, 60 parts of walnut cakes, 90 parts of cooked sesame, 60 parts of fennel, 60 parts of cumin powder, 15 parts of thirteen-spices, 15 parts of netmeg, 60 parts of double-twig strips, 50 parts of pepper, 25 parts of dried ginger, 60 parts of cooked soybeans, 50 parts of monosodium glutamate, 40 parts of chicken powder, 50 parts of spicy and hot fresh and 60 parts of dried orange juice.
The screen mesh in the first embodiment is changed into 250 meshes, and finally the dipping sauce with orange juice flavor suitable for people with heavy taste is obtained.
Example three: the weight ratio of each component in the first embodiment is changed into that: 140 parts of nuts, 250 parts of spices, 110 parts of spicy agents, 150 parts of flavor enhancers and 35 parts of dried kiwi fruits.
The weight ratio of each component is as follows: 25 parts of cooked cashew nuts, 75 parts of cooked peanuts, 20 parts of cooked Chinese chestnuts, 20 parts of cooked almonds, 50 parts of walnut cakes, 80 parts of cooked sesame, 50 parts of fennel, 50 parts of cumin powder, 10 parts of thirteen-spices, 10 parts of netmeg, 45 parts of double-twig strips, 35 parts of pepper, 15 parts of dried ginger, 45 parts of cooked soybeans, 40 parts of monosodium glutamate, 25 parts of chicken powder, 40 parts of spicy and hot fresh and 35 parts of dried kiwi fruits.
The screen mesh in the first example is changed to 200 meshes, and finally the kiwi fruit-flavored dipping sauce suitable for larger people is obtained.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents or improvements made within the spirit and principle of the present invention should be included in the scope of the present invention.
Claims (10)
1. A barbecue condiment sauce comprises main materials and auxiliary materials; the method is characterized in that: the main material and the auxiliary material are both solid; the main material comprises nuts, spices and spicy agents; the auxiliary materials comprise a flavor enhancer and high-vitamin C dried fruits.
2. The dipping sauce of claim 1 wherein: the high-vitamin C dried fruit is one of dried lemon, dried orange juice or dried kiwi fruit.
3. The barbecue condiment sauce of claim 1, wherein the barbecue condiment sauce comprises, by weight, 90 ~ 190 parts of nuts, 200 ~ 300 parts of spices, 60 ~ 160 parts of spicy agents, 100 ~ 200 parts of flavor enhancers and 10 ~ 60 parts of high-vitamin C dried fruits.
4. The barbecuing condiment sauce as claimed in claim 1, wherein the components comprise, by weight, 100 ~ 180 parts of nuts, 230 ~ 290 parts of spices, 60 ~ 100 parts of spicy agents, 110 ~ 150 parts of flavor enhancers and 20 ~ 50 parts of high vitamin C dried fruits.
5. The barbecue condiment sauce of claim 1, wherein the barbecue condiment sauce comprises, by weight, 100 ~ 180 parts of nuts, 260 ~ 300 parts of spices, 100 ~ 160 parts of spicy agents, 150 ~ 200 parts of flavor enhancers and 30 ~ 50 parts of high-vitamin C dried fruits.
6. The barbecuing dip as claimed in claim 1, 3, 4 or 5, wherein the nuts comprise, by weight, 10 ~ 40 parts of cooked cashew nuts, 60 ~ 90 parts of cooked peanuts, 10 ~ 30 parts of cooked Chinese chestnuts and 10 ~ 30 parts of cooked almonds.
7. The barbecue condiment sauce as claimed in claim 1, 3, 4 or 5, wherein the spice comprises 40 ~ 60 parts of walnut cake, 70 ~ 90 parts of cooked sesame, 40 ~ 60 parts of fennel, 40 ~ 60 parts of cumin powder, 5 ~ 15 parts of thirteen-spices and 5 ~ 15 parts of nutmeg.
8. The barbecue condiment sauce as claimed in claim 1, 3, 4 or 5, wherein the spicy agent comprises 30 ~ 60 parts of fructus Viticis negundo, 20 ~ 50 parts of fructus Piperis powder, 5 ~ 25 parts of fructus Zanthoxyli and 5 ~ 25 parts of rhizoma Zingiberis.
9. The barbecue condiment sauce as claimed in claim 1, 3, 4 or 5, wherein the flavor enhancer comprises, by weight, 30 ~ 60 parts of cooked soybean, 30 ~ 50 parts of monosodium glutamate, 10 ~ 40 parts of chicken powder and 30 ~ 50 parts of spicy food.
10. A preparation method of a barbecue condiment sauce is characterized by comprising the following steps: the preparation method comprises the following steps:
a) weighing 10 ~ 40 parts of cooked cashew nuts, 60 ~ 90 parts of cooked peanuts, 10 ~ 30 parts of cooked Chinese chestnuts, 10 ~ 30 parts of cooked almonds, 40 ~ 60 parts of walnut cakes, 70 ~ 90 parts of cooked sesame, 40 ~ 60 parts of fennel, 40 ~ 60 parts of cumin powder, 5 ~ 15 parts of thirteen-spices, 5 ~ 15 parts of nutmeg, 30 ~ 60 parts of fructus viticis, 20 ~ 50 parts of pepper powder, 5 ~ 25 parts of pepper, 5 ~ 25 parts of dried ginger, 30 ~ 60 parts of cooked soybeans, 30 ~ 50 parts of monosodium glutamate, 10 ~ 40 parts of chicken powder, 30 ~ 50 parts of spicy fresh and high-vitamin C fruit and 10 ~ 60 parts of dried fruit according to the weight ratio of the barbecue condiment;
b) stirring and mixing, namely putting the cooked cashew nuts, the cooked peanuts, the cooked Chinese chestnuts, the cooked almonds, the walnut cakes, the cooked sesame, the fennel, the nutmeg, the double-chaste tree twigs, the pepper, the dried ginger, the cooked soybeans and the high-vitamin C dried fruits in the step a) into a stirrer to be fully stirred and crushed, screening the crushed materials by a screen of 150 ~ 250 meshes, and fully stirring the crushed materials when the crushed materials pass through the screen;
c) and (3) stirring and mixing for the second time: adding cumin powder, thirteen spices, pepper powder, monosodium glutamate, chicken powder and spicy and hot fresh into the raw materials finally obtained in the step b), and stirring while adding so as to fully mix various components of the barbecue condiment sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910991732.4A CN110584064A (en) | 2019-10-18 | 2019-10-18 | Barbecue condiment sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910991732.4A CN110584064A (en) | 2019-10-18 | 2019-10-18 | Barbecue condiment sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110584064A true CN110584064A (en) | 2019-12-20 |
Family
ID=68850934
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910991732.4A Withdrawn CN110584064A (en) | 2019-10-18 | 2019-10-18 | Barbecue condiment sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110584064A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814426A (en) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | Peanut-flavored barbecue sauce and preparation method thereof |
| CN106213422A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Barbecue seasoning |
| CN106387847A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Special barbecue sauce for roast meat |
| CN107223948A (en) * | 2016-03-24 | 2017-10-03 | 新疆中亚食品研发中心(有限公司) | A kind of Xinjiang characteristic flavor barbecue material and preparation method thereof |
| CN107751933A (en) * | 2017-11-02 | 2018-03-06 | 张羽莎 | A kind of dry dip |
-
2019
- 2019-10-18 CN CN201910991732.4A patent/CN110584064A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104814426A (en) * | 2015-05-15 | 2015-08-05 | 合肥跃杰生态农业科技有限公司 | Peanut-flavored barbecue sauce and preparation method thereof |
| CN107223948A (en) * | 2016-03-24 | 2017-10-03 | 新疆中亚食品研发中心(有限公司) | A kind of Xinjiang characteristic flavor barbecue material and preparation method thereof |
| CN106213422A (en) * | 2016-07-27 | 2016-12-14 | 梁建 | Barbecue seasoning |
| CN106387847A (en) * | 2016-09-24 | 2017-02-15 | 防城港市港口区思达电子科技有限公司 | Special barbecue sauce for roast meat |
| CN107751933A (en) * | 2017-11-02 | 2018-03-06 | 张羽莎 | A kind of dry dip |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR102227040B1 (en) | Seasoning sauce paste for stirfrying and boiling food | |
| KR101622838B1 (en) | Barbecue sauce and manufacturing method for thereof | |
| CN108125194A (en) | A kind of powdered compound seasoning | |
| CN105361122A (en) | Roast meat seasoning sauce and preparation method thereof | |
| TW201725994A (en) | Method for producing flavoring oil | |
| CN106072412A (en) | Spicy little flavoring agent | |
| CN1166313C (en) | Fragrant chilli paste and its making process | |
| KR101309665B1 (en) | A flavor for gopchang and makchang, and a seasoning method using the same | |
| CN101361551B (en) | Pepper food and processing method thereof | |
| KR100220792B1 (en) | Process for preparation of foodstuff using freshwater fish | |
| JP2022135251A (en) | Method for producing flavor oil | |
| KR20200031367A (en) | Manufacturing method of meet soup for jjigae | |
| KR100446006B1 (en) | A multi-purpose eel sauce, and a method for manufacturing thereof | |
| TWI683629B (en) | Spice composition | |
| CN110584064A (en) | Barbecue condiment sauce and preparation method thereof | |
| CN106666649A (en) | Minced garlic seafood barbecue sauce | |
| KR102157292B1 (en) | Producing method of seasoned source for dried pollack roasting and the product therefrom | |
| KR100478122B1 (en) | Multi-purpose pork cutlet sauce | |
| CN101411452A (en) | Complete flavorings of cold vegetable dish in sauce | |
| CN105725072A (en) | Spicy fern and snail-meat instant noodles and preparation method thereof | |
| CN111713640A (en) | Preparation method of steamed meat rice noodles and prepared steamed meat rice noodles | |
| JP2002325552A (en) | Method for producing composition for seasoning, process food, or base material for process food | |
| JP7538653B2 (en) | How to make tomato sauce | |
| TWI683628B (en) | Spice composition, seasoning manufacturing method, food manufacturing method, seasoning, food, and method for imparting a sense of conditioning | |
| KR20190116709A (en) | Shepherd's purse HAMBURG STEAK AND PREPARATION METHOD OF THE SAME |
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 | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20191220 |
|
| WW01 | Invention patent application withdrawn after publication |