CN110771817A - Preparation method of village croaker - Google Patents
Preparation method of village croaker Download PDFInfo
- Publication number
- CN110771817A CN110771817A CN201911135325.XA CN201911135325A CN110771817A CN 110771817 A CN110771817 A CN 110771817A CN 201911135325 A CN201911135325 A CN 201911135325A CN 110771817 A CN110771817 A CN 110771817A
- Authority
- CN
- China
- Prior art keywords
- fish body
- weight ratio
- fish
- ginger
- flavoring agent
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Marine Sciences & Fisheries (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of preparation of grilled fish with villages and girls, in particular to a preparation method of the grilled fish with villages and girls, which comprises the following steps: s1 pretreatment: treating the selected fish; s2 seasoning: processing the fish body; s3: putting the fish body obtained in the step S2 into a tin paper chuck, adding ginger, baking, adding five-spice powder and aniseed, and baking again, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1; and S4 post-processing: uniformly spraying caraway and drinking water on the fish body, and standing for 10-15 min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1; s5 finished product: spraying flavoring agent on fish body, and baking. The prepared flavoring agent is added in the preparation process, so that the melon seeds can be flavored simply and conveniently, meanwhile, the flavoring agent is prepared independently, the integral sanitary condition is better by a separated method, the use is convenient and simple, and the prepared fish is delicious in taste and rich in nutrition.
Description
Technical Field
The invention relates to the technical field of village croissants, and particularly relates to a preparation method of the village croissants.
Background
The village croaker, namely the roasted fish, is a method for making special fish from Lishui city in Zhejiang province, is delicious in taste, combines three cooking technologies of pickling, roasting and stewing, is a special snack with unique taste and rich nutrition, has rich protein, carbohydrate and fat, and is rich in a large amount of dietary fibers, calcium, sodium and iron elements.
However, the existing farmer croissants are complicated to prepare, and the sanitary state of the farmer croissants is poor in the odorizing process, so that the quality of the final finished product is poor.
Therefore, we propose a preparation method of the village croaker to solve the above problems.
Disclosure of Invention
The invention aims to solve the defects in the prior art and provides a preparation method of the spotted maigre.
In order to achieve the purpose, the invention adopts the following technical scheme:
the invention provides a preparation method of a village croaker, which comprises the following steps:
s1 pretreatment: cutting the selected fish along the fishbone into two halves, cleaning the fish body, removing scales, viscera and fish head, cleaning and draining;
s2 seasoning: cutting a knife edge at every 3-5 cm of the fish body, uniformly coating the fish body with seasoning salt, wherein the weight ratio of the seasoning salt to the fish body is 0.2:1, then pouring a flavoring agent, uniformly soaking the fish body, wherein the weight ratio of the flavoring agent to the fish body is 2:1, stirring once every 40-60 min of soaking, and repeating for 3-5 times;
s3 baking: putting the fish body obtained in the S2 into a tin paper chuck, putting 3-5 pieces of ginger, then putting into an oven, baking for 15-25 min at 200-330 ℃, taking out, adding five-spice powder and an aniseed, baking for 15-25 min at 200-330 ℃, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1;
and S4 post-processing: taking out the fish body obtained in the step S3, uniformly spraying caraway and drinking water on the fish body, and standing for 10-15 min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1;
s5 finished product: and (4) uniformly spraying flavoring agents on the fish bodies obtained in the step (S4), wherein the weight ratio of the caraway to the fish bodies is 1.5:1, adding the mixture into a microwave oven for baking, and baking for 5-10 min to obtain the village croakers.
Preferably, cutting every 4cm of the fish body, uniformly coating the fish body with flavoring salt at a weight ratio of 0.2:1, pouring flavoring agent, uniformly soaking the fish body at a weight ratio of 2:1, stirring every 50min, and repeating for 4 times.
Preferably, the fish body obtained in the step S2 is placed in a tin paper chuck, 4 pieces of ginger are placed in the tin paper chuck, then the fish body is placed in an oven and baked for 20min at the temperature of 250 ℃, then the fish body is taken out and added with five-spice powder and aniseed, and the fish body is baked for 20min at the temperature of 250 ℃, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1.
Preferably, the fish body obtained in S3 is taken out, caraway and drinking water are uniformly sprinkled on the fish body, and the fish body is kept still for 13min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1.
Preferably, the preparation method of the flavoring agent comprises the following steps:
s1: mixing green Chinese prickly ash, tsaoko powder, ginger, garlic and scallion, shredding, and stirring and mixing the materials with wine to obtain a mixture A;
s2: adding salad oil to 50-60 ℃, and then adding monosodium glutamate, sesame oil, five spice powder and cinnamon into the mixture in S1 to obtain a mixture B;
s3: bottling the mixture B for use to obtain the flavoring agent.
Preferably, the proportion of the green pepper, the tsaoko powder, the ginger, the garlic, the scallion, the salad oil, the monosodium glutamate, the sesame oil, the five spice powder and the cassia bark is 2: 1: 3: 1: 1: 3: 1: 1: 2: 1.
compared with the prior art, the prepared flavoring agent is added in the preparation process, so that the melon seeds can be flavored simply and conveniently, meanwhile, the flavoring agent is prepared independently, the separated method ensures that the whole sanitary condition is better, the use is convenient and simple, and the prepared fish is delicious in taste and rich in nutrition.
Detailed Description
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. In case of conflict, the present specification, including definitions, will control. When "mass, concentration, temperature, time, or other value or parameter is expressed as a range, preferred range, or as a range defined by a list of upper preferable values and lower preferable values, this is to be understood as specifically disclosing all ranges formed from any pair of any upper range limit or preferred value and any lower range limit or preferred value, regardless of whether ranges are separately disclosed. For example, a range of 1 to 50 should be understood to include any number, combination of numbers, or subrange selected from 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24, 25, 26, 27, 28, 29, 30, 31, 32, 33, 34, 35, 36, 37, 38, 39, 40, 41, 42, 43, 44, 45, 46, 47, 48, 49, or 50, and all fractional values between the above integers, e.g., 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, and 1.9. With respect to sub-ranges, specifically consider "nested sub-ranges" that extend from any endpoint within the range. For example, nested sub-ranges of exemplary ranges 1-50 may include 1-10, 1-20, 1-30, and 1-40 in one direction, or 50-40, 50-30, 50-20, and 50-10 in another direction. "
The present invention will be further illustrated with reference to the following specific examples.
Example one
The invention provides a preparation method of a village croaker, which comprises the following steps:
s1 pretreatment: cutting the selected fish along the fishbone into two halves, cleaning the fish body, removing scales, viscera and fish head, cleaning and draining;
s2 seasoning: cutting a knife edge at every 3cm of the fish body, uniformly coating the fish body with seasoning salt, wherein the weight ratio of the seasoning salt to the fish body is 0.2:1, then pouring flavoring agent, uniformly soaking the fish body, wherein the weight ratio of the flavoring agent to the fish body is 2:1, stirring once every 40min of soaking, and repeating for 3 times;
s3 baking: putting the fish body obtained in the step S2 into a tin paper chuck, putting 3 pieces of ginger, then putting into an oven, baking for 15min at the temperature of 200 ℃, then taking out, adding five spice powder and aniseed, and baking for 15min at the temperature of 200 ℃ again, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1;
and S4 post-processing: taking out the fish body obtained in the step S3, uniformly spraying caraway and drinking water on the fish body, and standing for 10min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1;
s5 finished product: and (4) uniformly spraying flavoring agent on the fish body obtained in the step (S4), wherein the weight ratio of the caraway to the fish body is 1.5:1, adding into a microwave oven for baking for 5min, and thus obtaining the village croaker.
The preparation method of the flavoring agent comprises the following steps:
s1: mixing green Chinese prickly ash, tsaoko powder, ginger, garlic and scallion, shredding, and stirring and mixing the materials with wine to obtain a mixture A;
s2: adding salad oil to 50 ℃, adding monosodium glutamate, sesame oil, five spice powder and cassia bark into the mixture in S1 to obtain a mixture B;
s3: bottling the mixture B for use to obtain the flavoring agent.
Furthermore, the proportion of green pepper, tsaoko powder, ginger, garlic, scallion, salad oil, monosodium glutamate, sesame oil, five spice powder and cassia bark is 2: 1: 3: 1: 1: 3: 1: 1: 2: 1.
example two
The invention provides a preparation method of a village croaker, which comprises the following steps:
s1 pretreatment: cutting the selected fish along the fishbone into two halves, cleaning the fish body, removing scales, viscera and fish head, cleaning and draining;
s2 seasoning: cutting a knife edge at intervals of 4cm on the fish body, uniformly coating the fish body with seasoning salt, wherein the weight ratio of the seasoning salt to the fish body is 0.2:1, then pouring flavoring agent, uniformly soaking the fish body, wherein the weight ratio of the flavoring agent to the fish body is 2:1, stirring once every 50min of soaking, and repeating for 4 times;
s3 baking: putting the fish body obtained in the step S2 into a tin paper chuck, putting 4 pieces of ginger, then putting into an oven, baking for 20min at the temperature of 250 ℃, then taking out, adding five spice powder and aniseed, and baking for 20min at the temperature of 250 ℃ again, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1;
and S4 post-processing: taking out the fish body obtained in S3, uniformly spraying caraway and drinking water on the fish body, and standing for 12min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1;
s5 finished product: and (4) uniformly spraying flavoring agent on the fish body obtained in the step (S4), wherein the weight ratio of the caraway to the fish body is 1.5:1, adding the mixture into a microwave oven for baking for 8min, and thus obtaining the village croaker.
The preparation method of the flavoring agent comprises the following steps:
s1: mixing green Chinese prickly ash, tsaoko powder, ginger, garlic and scallion, shredding, and stirring and mixing the materials with wine to obtain a mixture A;
s2: adding salad oil to 55 ℃, adding monosodium glutamate, sesame oil, five spice powder and cassia bark into the mixture in S1 to obtain a mixture B;
s3: bottling the mixture B for use to obtain the flavoring agent.
Furthermore, the proportion of green pepper, tsaoko powder, ginger, garlic, scallion, salad oil, monosodium glutamate, sesame oil, five spice powder and cassia bark is 2: 1: 3: 1: 1: 3: 1: 1: 2: 1.
EXAMPLE III
The invention provides a preparation method of a village croaker, which comprises the following steps:
s1 pretreatment: cutting the selected fish along the fishbone into two halves, cleaning the fish body, removing scales, viscera and fish head, cleaning and draining;
s2 seasoning: cutting a knife edge at every 5cm of the fish body, uniformly coating the fish body with seasoning salt, wherein the weight ratio of the seasoning salt to the fish body is 0.2:1, then pouring flavoring agent, uniformly soaking the fish body, wherein the weight ratio of the flavoring agent to the fish body is 2:1, stirring once every 60min of soaking, and repeating for 5 times;
s3 baking: putting the fish body obtained in the step S2 into a tin paper chuck, putting 5 pieces of ginger, then putting into an oven, baking for 25min at 330 ℃, taking out, adding five spice powder and aniseed, and baking for 25min at 330 ℃ again, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1;
and S4 post-processing: taking out the fish body obtained in S3, uniformly spraying caraway and drinking water on the fish body, and standing for 15min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1;
s5 finished product: and (4) uniformly spraying the flavoring agent on the fish body obtained in the step (S4), wherein the weight ratio of the caraway to the fish body is 1.5:1, adding the mixture into a microwave oven for baking for 10min, and thus obtaining the village croaker.
The preparation method of the flavoring agent comprises the following steps:
s1: mixing green Chinese prickly ash, tsaoko powder, ginger, garlic and scallion, shredding, and stirring and mixing the materials with wine to obtain a mixture A;
s2: adding salad oil to 60 ℃, adding monosodium glutamate, sesame oil, five spice powder and cassia bark into the mixture in S1 to obtain a mixture B;
s3: bottling the mixture B for use to obtain the flavoring agent.
Furthermore, the proportion of green pepper, tsaoko powder, ginger, garlic, scallion, salad oil, monosodium glutamate, sesame oil, five spice powder and cassia bark is 2: 1: 3: 1: 1: 3: 1: 1: 2: 1.
the results of the tests performed in the first to third embodiments are as follows:
the prepared flavoring agent is added in the preparation process, so that the melon seeds can be flavored simply and conveniently, meanwhile, the flavoring agent is prepared independently, the integral sanitary condition is better by a separated method, the use is convenient and simple, and the prepared fish is delicious in taste and rich in nutrition.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be considered to be within the technical scope of the present invention, and the technical solutions and the inventive concepts thereof according to the present invention should be equivalent or changed within the scope of the present invention.
Claims (6)
1. A preparation method of village croissants is characterized by comprising the following steps:
s1 pretreatment: cutting the selected fish along the fishbone into two halves, cleaning the fish body, removing scales, viscera and fish head, cleaning and draining;
s2 seasoning: cutting a knife edge at every 3-5 cm of the fish body, uniformly coating the fish body with seasoning salt, wherein the weight ratio of the seasoning salt to the fish body is 0.2:1, then pouring a flavoring agent, uniformly soaking the fish body, wherein the weight ratio of the flavoring agent to the fish body is 2:1, stirring once every 40-60 min of soaking, and repeating for 3-5 times;
s3 baking: putting the fish body obtained in the S2 into a tin paper chuck, putting 3-5 pieces of ginger, then putting into an oven, baking for 15-25 min at 200-330 ℃, taking out, adding five-spice powder and an aniseed, baking for 15-25 min at 200-330 ℃, wherein the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1;
and S4 post-processing: taking out the fish body obtained in the step S3, uniformly spraying caraway and drinking water on the fish body, and standing for 10-15 min, wherein the weight ratio of the caraway to the fish body is 0.05:1, and the weight ratio of the drinking water to the fish body is 0.2: 1;
s5 finished product: and (4) uniformly spraying flavoring agents on the fish bodies obtained in the step (S4), wherein the weight ratio of the caraway to the fish bodies is 1.5:1, adding the mixture into a microwave oven for baking, and baking for 5-10 min to obtain the village croakers.
2. The method of claim 1, wherein in step S2, the fish body is cut every 4cm, and uniformly coated with flavoring salt at a weight ratio of 0.2:1, and then soaked with flavoring agent at a weight ratio of 2:1, and the soaking is repeated 4 times with stirring every 50 min.
3. The method for preparing village croissants according to claim 1, wherein in S3, the fish body obtained in S2 is placed in a tin paper chuck, 4 pieces of ginger are placed in the tin paper chuck, then the fish body is placed in an oven and baked for 20min at 250 ℃, then the fish body is taken out and added with five-spice powder and aniseed, the fish body is baked for 20min at 250 ℃, the weight ratio of the ginger to the fish body is 0.05:1, the weight ratio of the five-spice powder to the fish body is 0.08:1, and the weight ratio of the aniseed to the fish body is 0.1: 1.
4. The method of claim 1, wherein in S4, the fish body obtained in S3 is taken out, and the caraway and drinking water are uniformly sprinkled thereon, and left to stand for 13min, wherein the weight ratio of caraway to fish body is 0.05:1, and the weight ratio of drinking water to fish body is 0.2: 1.
5. The method of claim 1, wherein the flavoring agent is prepared by the steps of:
s1: mixing green Chinese prickly ash, tsaoko powder, ginger, garlic and scallion, shredding, and stirring and mixing the materials with wine to obtain a mixture A;
s2: adding salad oil to 50-60 ℃, and then adding monosodium glutamate, sesame oil, five spice powder and cinnamon into the mixture in S1 to obtain a mixture B;
s3: bottling the mixture B for use to obtain the flavoring agent.
6. The method for preparing village croaker according to claim 5, wherein the ratio of green zanthoxylum bungeanum, tsaoko powder, ginger, garlic, scallion, salad oil, monosodium glutamate, sesame oil, five spice powder and cinnamon is 2: 1: 3: 1: 1: 3: 1: 1: 2: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911135325.XA CN110771817A (en) | 2019-11-19 | 2019-11-19 | Preparation method of village croaker |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911135325.XA CN110771817A (en) | 2019-11-19 | 2019-11-19 | Preparation method of village croaker |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110771817A true CN110771817A (en) | 2020-02-11 |
Family
ID=69391856
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911135325.XA Pending CN110771817A (en) | 2019-11-19 | 2019-11-19 | Preparation method of village croaker |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110771817A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305341A (en) * | 2014-10-09 | 2015-01-28 | 伊春市伊春区步步高礼仪酒店 | Roasted fish and preparation method thereof |
| CN105249294A (en) * | 2015-10-29 | 2016-01-20 | 巫溪县成娃子烤鱼王有限公司 | Chinese pepper flavored grilled fish and processing technology thereof |
| CN105249308A (en) * | 2015-10-29 | 2016-01-20 | 巫溪县成娃子烤鱼王有限公司 | Scallion-flavored grilled fish and processing process thereof |
| CN105325916A (en) * | 2015-10-29 | 2016-02-17 | 巫溪县成娃子烤鱼王有限公司 | Residue spicy grilled fish and processing technology thereof |
| CN105341849A (en) * | 2015-10-29 | 2016-02-24 | 巫溪县成娃子烤鱼王有限公司 | Seasoning salt for grilled fishes as well as preparation method and application of seasoning salt |
| CN106473022A (en) * | 2016-09-14 | 2017-03-08 | 大连工业大学 | A kind of Fructus Citri Limoniae manufacturing method of roast fish |
| CN108112905A (en) * | 2017-12-26 | 2018-06-05 | 重庆市江津区牧晓家庭农场 | A kind of sauerkraut grilled fish formula and preparation method thereof |
-
2019
- 2019-11-19 CN CN201911135325.XA patent/CN110771817A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305341A (en) * | 2014-10-09 | 2015-01-28 | 伊春市伊春区步步高礼仪酒店 | Roasted fish and preparation method thereof |
| CN105249294A (en) * | 2015-10-29 | 2016-01-20 | 巫溪县成娃子烤鱼王有限公司 | Chinese pepper flavored grilled fish and processing technology thereof |
| CN105249308A (en) * | 2015-10-29 | 2016-01-20 | 巫溪县成娃子烤鱼王有限公司 | Scallion-flavored grilled fish and processing process thereof |
| CN105325916A (en) * | 2015-10-29 | 2016-02-17 | 巫溪县成娃子烤鱼王有限公司 | Residue spicy grilled fish and processing technology thereof |
| CN105341849A (en) * | 2015-10-29 | 2016-02-24 | 巫溪县成娃子烤鱼王有限公司 | Seasoning salt for grilled fishes as well as preparation method and application of seasoning salt |
| CN106473022A (en) * | 2016-09-14 | 2017-03-08 | 大连工业大学 | A kind of Fructus Citri Limoniae manufacturing method of roast fish |
| CN108112905A (en) * | 2017-12-26 | 2018-06-05 | 重庆市江津区牧晓家庭农场 | A kind of sauerkraut grilled fish formula and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101788627B1 (en) | Fabrication of rice fish paste using nephrops thomsoni | |
| KR101333302B1 (en) | Method for preparing of fried boiled-meat and fried boiled-meat prepared by the same | |
| JP4556184B2 (en) | Pizza crust manufacturing method and frozen pizza | |
| KR20180119807A (en) | Method of cheese and kimchi-boned rib skewer | |
| CN104643107A (en) | Preparation method of cooked beef product | |
| KR20210026754A (en) | Manufacturing Method of Hamburg Steak | |
| CN110771817A (en) | Preparation method of village croaker | |
| KR20200053094A (en) | Method for jjambbong and jajangmyeon having good flavor | |
| KR102413055B1 (en) | Manufacturing method of Stir-fried udon | |
| KR101315240B1 (en) | The manufacturing method of pizza cheese sweet and sour pork | |
| KR101984879B1 (en) | Method for producing Lungo Ravioli and Lungo Ravioli produced by the same method | |
| KR101864966B1 (en) | Manufacturing Method of Pasta Seasoned with Salted Anchovy | |
| KR101178202B1 (en) | Method for preparing of fried meat | |
| CN112425749A (en) | Preparation process of fragrant and crisp chopped chili food | |
| KR100725015B1 (en) | Manufacturing process of Kimchi with shrimp broth | |
| KR20210071214A (en) | manufacture method of woodong as the main material for pork and woodong manufactured thereby | |
| KR20030060363A (en) | Method for preparing a sweet and sour pork using kimchi-containing source | |
| CN105077295A (en) | Method for making cooked beef product | |
| JP7393160B2 (en) | Smoked pasta and its manufacturing method | |
| JP2004173680A (en) | Raw chinese noodle, method for producing the raw chinese noodle and method for cooking the raw chinese noodle | |
| KR20190065633A (en) | Method for matufactureing dried pollack snack | |
| KR102317346B1 (en) | Multipurpose soy sauce in powder form | |
| KR102121008B1 (en) | Manufacturing method of Braised Spicy Seafood and Braised Spicy Seafood manufactured by the method | |
| JPH0884572A (en) | Pork cutlet dish | |
| KR101877648B1 (en) | Manufacturing Method of Sable Cookies Added with Green Laver |
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: 20200211 |