CN112220020A - Method for preparing fresh-keeping fried rice seasoning liquid - Google Patents
Method for preparing fresh-keeping fried rice seasoning liquid Download PDFInfo
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- CN112220020A CN112220020A CN202010926440.5A CN202010926440A CN112220020A CN 112220020 A CN112220020 A CN 112220020A CN 202010926440 A CN202010926440 A CN 202010926440A CN 112220020 A CN112220020 A CN 112220020A
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Images
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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
-
- 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
- A23L27/70—Fixation, conservation, or encapsulation of flavouring agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
Abstract
The invention discloses a method for preparing fresh-keeping fried rice seasoning liquid, which comprises the following steps: the method comprises the following steps: firstly, 50-150 g of rock sugar is selected, then the rock sugar is put into an oil pan and fried to be dark red, 500 g of boiling water is added and stirred evenly, and the sugar color is formed; step two: pouring the sugar color into a boiling device, adding 3000-7000 g of fresh soup, adding ginger and shallot, adding salt, monosodium glutamate and cooking wine, adding a spice bag, and boiling for 2-5 hours at the temperature of 90-100 ℃; step three: taking the spice bag out of the boiling device, and boiling the concentrated soup for 1.5-3 hours under the condition of the temperature of 100-; step four: then cooling the soup in the cooking device; step five: finally, heating 10-50 g of white spirit with the alcoholic strength of 55-65 degrees, stirring uniformly, and filling into a seasoning bottle to obtain seasoning liquid; the seasoning liquid provided by the invention can enable fried rice to have a halogen flavor and a wine flavor, has a good fresh-improving effect, enables the fried rice to have a unique flavor, has an outward fragrance and attracts drooping saliva, and meanwhile, has a long shelf life.
Description
Technical Field
The invention relates to a preparation method of seasoning liquid, in particular to a method for preparing fresh-keeping fried rice seasoning liquid.
Background
The fried rice is common food and is prepared by stir-frying cooked rice, dishes and eggs, the fried rice is divided into various categories, such as Yangzhou fried rice, sausage fried rice, tomato fried rice, curry fried rice, bacon fried rice and the like, and has unique styles in various places, and the fried rice is taken as breakfast or supper by general public because the fried rice is convenient to prepare, consumes less time and is rich in nutrition, so that the fried rice is a cooking method naturally formed by ancient east Asian people in daily life and is a crystal of the intelligence of the people.
In many restaurants and on the fried rice stand of various roadside, fried rice variety is various, and the trade company can add various different seasoning liquids in order to improve fried rice taste when fried rice, this type of seasoning liquid is for trade company's self-control mostly, the shelf life is not long, limited trade company oneself adds the antiseptic, not only can influence the health and still can lead to the seasoning liquid taste to worsen, and the seasoning liquid of many trade company's self-control all needs to boil out, then all naturally cool, because the cool time is longer, wherein can fall into various bacterial spores etc. in the air, can make seasoning liquid go bad easily, the shelf life is shorter, this type of problem is at present urgently needed to be solved.
Disclosure of Invention
The invention provides a method for preparing fresh-keeping fried rice seasoning liquid, which solves the technical problems of poor flavor and easy deterioration of the existing seasoning liquid.
According to an aspect of the present invention, there is provided a method for preparing a seasoning liquid for freshly fried rice, comprising the steps of:
the method comprises the following steps: firstly, 50-150 g of rock sugar is selected, then the rock sugar is put into an oil pan and fried to be dark red, 500 g of boiling water is added and stirred evenly, and the sugar color is formed;
step two: pouring the sugar color into a boiling device, adding 3000-7000 g of fresh soup, adding ginger and shallot, adding salt, monosodium glutamate and cooking wine, adding a spice bag, and boiling for 2-5 hours at the temperature of 90-100 ℃;
step three: taking the spice bag out of the boiling device, and boiling the concentrated soup for 1.5-3 hours under the condition of the temperature of 100-;
step four: then cooling the soup in the cooking device;
step five: and finally heating 10-50 g of white spirit with the alcoholic strength of 55-65 degrees, stirring uniformly, and filling into a seasoning bottle to obtain the seasoning liquid.
Through adopting above-mentioned technical scheme, a flavouring liquid of spiced flavor is provided, make fried rice more delicious and tasty, adopt simultaneously to add high white spirit, realize the anticorrosive effect of disinfecting, make flavouring liquid guarantee period more permanent, when white spirit is fried in the fried rice that adds simultaneously, most of white spirit can volatilize fast, make white spirit taste can not overweight, let fried rice remain light wine aroma simultaneously, make the flavor more unique, let people's appetite greatly shake easily.
Further, in the second step, the spice bag is filled with 20-30 g of anise, 10-20 g of cassia, 15-25 g of fennel, 5-15 g of liquorice, 5-15 g of rhizoma kaempferiae, 3-5 g of woad, 15-25 g of pepper, 5-15 g of fructus amomi, 3-7 g of katsumade galangal seed, 10-20 g of tsaoko amomum fruit and 5-15 g of clove.
Furthermore, the spice bag is filled with 25 g of star anise, 15 g of cassia bark, 20 g of common fennel, 10 g of liquorice, 10 g of rhizoma kaempferiae, 4 g of woad, 20 g of pepper, 10 g of fructus amomi, 5 g of katsumade galangal seed, 15 g of tsaoko amomum fruit and 10 g of clove.
Furthermore, the ginger is 50-150 g, the scallion is 100-200 g, and the scallion has scallion stigmas.
Further, 500 g of salt 350-.
Furthermore, the boiling device comprises a base, a groove for accommodating the saucepan is formed in the base, a heating component for heating the saucepan is arranged at the bottom of the groove, a cooling component is arranged on the groove wall of the groove, and the cooling component is used for being attached to the outer wall of the saucepan and cooling soup in the saucepan.
Furthermore, the cooling assembly comprises a water bag, the water bag is fixedly arranged on the groove wall of the groove, the lower end of the water bag is provided with a water inlet joint, the upper end of the water bag is provided with a water outlet joint, the water inlet joint and the water outlet joint are fixedly arranged on the outer wall of the base, and when water is filled in the water bag, the water bag expands and is attached to the outer wall of the boiler.
Furthermore, the water bag is of an annular structure, the outer side face of the water bag is attached and fixed on the inner groove wall of the groove, the height of the water bag is consistent with the depth of the groove, and the inner side face of the water bag is attached to the outer wall of the boiler when the water bag is filled with water.
Furthermore, the outer wall of the boiler is provided with a bulge, and when the water bag is filled with water, the water bag expands and is attached to the outer wall surface of the boiler and the bulge.
Further, the protrusions are constituted by outwardly protruding ribs arranged along the circumference of the saucepan, the ribs being spaced along the depth of the saucepan.
Through adopting above-mentioned technical scheme, through the cooling module who adopts the water-cooled, can realize after the hot water juice is concentrated, can cover the pot cover for the hot water juice in the saucepan cools off fast in the middle of the confined environment, not only cooling rate is fast, does not contact with outside air moreover, has avoided the bacterium spore in the air to fall into and has leaded to its problem rotten easily.
The invention has the beneficial effects that: the seasoning liquid provided by the invention can enable fried rice to have a spiced flavor and a wine flavor, has a good fresh-keeping effect, enables the fried rice to have a unique flavor, has an external fragrance and attracts drooping saliva, and meanwhile, the seasoning liquid provided by the invention has a long quality guarantee time.
Drawings
FIG. 1 is a schematic view of the construction of one embodiment of the brewing device of the present invention;
FIG. 2 is a cross-sectional view of a base and a saucepan of one embodiment of the brewing device of the present invention;
FIG. 3 is a schematic view of the construction of one embodiment of a saucepan of one embodiment of the brewing device of the present invention;
FIG. 4 is a schematic view of another embodiment of a boiler in one embodiment of a brewing device of the present invention.
In the figure: 100-base, 110-pot cover, 120-heating component, 130-groove, 200-saucepan, 210-bulge, 300-water bag, 310-water inlet joint and 320-water outlet joint.
Detailed Description
The subject matter described herein will now be discussed with reference to example embodiments. It should be understood that these embodiments are discussed only to enable those skilled in the art to better understand and thereby implement the subject matter described herein, and are not intended to limit the scope, applicability, or examples set forth in the claims. Changes may be made in the function and arrangement of elements discussed without departing from the scope of the disclosure. Various examples may omit, substitute, or add various procedures or components as needed. For example, the described methods may be performed in an order different from that described, and various steps may be added, omitted, or combined. In addition, features described with respect to some examples may also be combined in other examples.
Example 1
In this embodiment, a method for preparing a seasoning liquid for freshly fried rice is provided, which comprises the following steps:
the method comprises the following steps: firstly, 50 g of rock sugar is selected, then the rock sugar is put into an oil pan and fried to be dark red, 500 g of boiling water is added and stirred evenly, and the sugar color is formed;
step two: pouring the sugar color into a boiling device, adding 3000 g of fresh soup, adding ginger and shallot, adding salt, monosodium glutamate and cooking wine, adding a spice bag, and boiling for 5 hours at the temperature of 90 ℃;
step three: taking the spice bag out of the boiling device, and boiling the concentrated soup for 3 hours at the temperature of 100 ℃;
step four: then cooling the soup in the cooking device;
step five: and finally, heating 10 g of white spirit with the alcoholic strength of 55 degrees, stirring uniformly, and filling into a seasoning bottle to obtain the seasoning liquid.
The spice bag is filled with 20 g of star anise, 10 g of cassia bark, 15 g of common fennel fruit, 5 g of liquorice, 5 g of rhizoma kaempferiae, 3 g of woad, 15 g of pepper, 5 g of villous amomum fruit, 3 g of katsumade galangal seed, 10 g of tsaoko amomum fruit and 5 g of clove.
50 g of ginger and 100 g of scallion with scallion silk.
350 g of salt, 10 g of monosodium glutamate and 20 g of cooking wine.
Example 2
In this embodiment, a method for preparing a seasoning liquid for freshly fried rice is provided, which comprises the following steps:
the method comprises the following steps: firstly, 100 g of rock sugar is selected, then the rock sugar is put into an oil pan and fried to be dark red, 500 g of boiling water is added and stirred evenly, and the sugar color is formed;
step two: pouring the sugar color into a boiling device, adding 5000 g of fresh soup, adding ginger and shallot, adding salt, monosodium glutamate and cooking wine, adding a spice bag, and boiling for 3.5 hours at the temperature of 95 ℃;
step three: taking the spice bag out of the boiling device, and boiling the concentrated soup for 2.5 hours at the temperature of 103 ℃;
step four: then cooling the soup in the cooking device;
step five: and finally, heating 30 g of white spirit with the alcoholic strength of 60 degrees, stirring uniformly, and filling into a seasoning bottle to obtain the seasoning liquid.
The spice bag is filled with 25 g of star anise, 15 g of cassia bark, 20 g of common fennel, 10 g of liquorice, 10 g of rhizoma kaempferiae, 4 g of woad, 20 g of pepper, 10 g of villous amomum fruit, 5 g of katsumade galangal seed, 15 g of tsaoko amomum fruit and 10 g of clove.
Ginger 100 g, scallion 150 g, scallion with scallion hair.
375 g of salt, 15 g of monosodium glutamate and 35 g of cooking wine
Example 3
In this embodiment, a method for preparing a seasoning liquid for freshly fried rice is provided, which comprises the following steps:
the method comprises the following steps: firstly, 150 g of rock sugar is selected, then the rock sugar is put into an oil pan and fried to be dark red, 500 g of boiling water is added and stirred evenly, and the sugar color is formed;
step two: pouring the sugar color into a boiling device, adding 7000 g of fresh soup, adding ginger and shallot, adding salt, monosodium glutamate and cooking wine, adding a spice bag, and boiling for 2 hours at the temperature of 100 ℃;
step three: taking the spice bag out of the boiling device, and boiling the concentrated soup for 1.5 hours under the condition of the temperature of 100-;
step four: then cooling the soup in the cooking device;
step five: and finally, heating 50 g of white spirit with the alcoholic strength of 65 degrees, stirring uniformly, and filling into a seasoning bottle to obtain the seasoning liquid.
The spice bag is filled with 30 g of star anise, 20 g of cassia bark, 25 g of common fennel, 15 g of liquorice, 15 g of rhizoma kaempferiae, 5 g of woad, 25 g of pepper, 15 g of villous amomum fruit, 7 g of katsumade galangal seed, 20 g of tsaoko amomum fruit and 15 g of clove.
150 g of ginger and 200 g of scallion with scallion silk.
500 g of salt, 20 g of monosodium glutamate and 50 g of cooking wine.
Of note in examples 1-3 are:
when the sugar color is fried, the sugar color is slowly fried by small fire, and the sugar color is slightly tender, otherwise, the fried sugar color has bitter taste;
monosodium glutamate is not added to brine prepared by the traditional method generally, but monosodium glutamate is added in a proper amount in the preparation process because most fresh brine has insufficient delicate flavor and the requirement of people on delicate flavor is higher and higher. It should be noted that the addition of monosodium glutamate to brine does not have side effects, because monosodium glutamate generates sodium pyroglutamate at a temperature above 160 ℃ and loses the delicate flavor, while the temperature of brine boiling does not exceed 105 ℃;
tender sugar color should be added into the brine generally, so that the brine has sweet taste; after the tender sugar color is added, the liquorice can be not added; but from the perspective of drug performance, the liquorice has the functions of regulating various flavors and improving freshness; therefore, a little licorice is still added into the brine after the sugar color is added.
The clove contains eugenol, which is very strong in taste, and the dosage can be adjusted according to specific conditions when in use; generally, the amount of the clove in 5000 g of fresh soup is controlled between 5 and 15 g.
The fresh soup is soup stock prepared by decocting Os bovis Seu Bubali, Os Sus Domestica and chicken;
the root hair of the green Chinese onion for preparing the brine is kept, so that the brine is more fragrant in taste;
the above bittern soup can also be added with Capsici fructus and decocted to obtain spicy flavoring liquid.
Example 4
In the embodiment, the cooking device comprises a base 100, wherein a groove 130 for accommodating a saucepan 200 is arranged on the base 100, a heating component 120 for heating the saucepan 200 is arranged at the bottom of the groove 130, and a cooling component is arranged on the groove wall of the groove 130 and is used for being attached to the outer wall of the saucepan 200 and cooling soup in the saucepan 200;
referring to fig. 1, the base 100 is further provided with a cover 110 for tightly covering the saucepan 200, the cover 110 and the groove 130 enclose a closed space;
referring to fig. 2, the cooling module includes a water bag 300, the water bag 300 is fixedly mounted on the wall of the groove 130, the lower end of the water bag 300 is provided with a water inlet connector 310, the upper end of the water bag 300 is provided with a water outlet connector 320, the water inlet connector 310 and the water outlet connector 320 are both fixedly mounted on the outer wall of the base 100, and when the water bag 300 is filled with water, the water bag 300 expands and abuts against the outer wall of the boiler 200;
referring to fig. 2, the water bag 300 is a ring structure, the outer side surface of the water bag 300 is attached to and fixed on the inner wall of the groove 130, the height of the water bag 300 is consistent with the depth of the groove 130, and when the water bag 300 is filled with water, the inner side surface of the water bag 300 is attached to the outer wall of the saucepan 200;
referring to fig. 3, the outer wall of the boiler 200 is provided with a protrusion 210, and when the water bag 300 is filled with water, the water bag 300 is expanded to be attached to the outer wall of the boiler 200 and the protrusion 210;
referring to fig. 3, the protrusions 210 are constituted by ribs arranged along the circumference of the boiler 200 and protruding outward, the ribs being spaced apart along the depth of the boiler 200;
referring to fig. 3, the rib has a semi-ellipsoidal shape in a section perpendicular to a circumferential plane thereof.
Example 5
This embodiment is different from embodiment 4 in that, referring to fig. 4, the rib has an annular plate-like structure.
After the soup is concentrated in the boiling pot 200, the pot cover 110 is immediately covered, the boiling pot 200 is tightly covered, tap water is flushed into the water sac 300 from the water inlet joint 310, after the tap water is flushed into the water sac 300, the water sac 300 expands, the water sac 300 is attached to the outer side face of the boiling pot 200 and the outer side face of the rib, the contact area between the water sac 300 and the boiling pot 200 is increased through the design of the rib, heat in the soup can be rapidly transmitted into the tap water in the water sac 300, and the tap water is discharged from the water outlet joint 320 along with the tap water, so that the rapid cooling function is realized.
The seasoning liquid provided by the invention can enable fried rice to have a spiced flavor and a wine flavor, has a good fresh-keeping effect, enables the fried rice to have a unique flavor, has an external fragrance and attracts drooping saliva, and meanwhile, the seasoning liquid provided by the invention has a long quality guarantee time.
Claims (10)
1. A method for preparing a fresh-keeping fried rice seasoning liquid is characterized by comprising the following steps:
the method comprises the following steps: firstly, 50-150 g of rock sugar is selected, then the rock sugar is put into an oil pan and fried to be dark red, 500 g of boiling water is added and stirred evenly, and the sugar color is formed;
step two: pouring the sugar color into a boiling device, adding 3000-7000 g of fresh soup, adding ginger and shallot, adding salt, monosodium glutamate and cooking wine, adding a spice bag, and boiling for 2-5 hours at the temperature of 90-100 ℃;
step three: taking the spice bag out of the boiling device, and boiling the concentrated soup for 1.5-3 hours under the condition of the temperature of 100-;
step four: then cooling the soup in the cooking device;
step five: and finally heating 10-50 g of white spirit with the alcoholic strength of 55-65 degrees, stirring uniformly, and filling into a seasoning bottle to obtain the seasoning liquid.
2. The method for preparing seasoning liquid for freshly fried rice as claimed in claim 1, wherein in the second step, the spice bag contains 20-30 g of anise, 10-20 g of cassia bark, 15-25 g of fennel, 5-15 g of licorice, 5-15 g of kaempferia galamga, 3-5 g of woad, 15-25 g of zanthoxylum, 5-15 g of amomum fruit, 3-7 g of katsumadai seed, 10-20 g of tsaoko amomum fruit and 5-15 g of clove.
3. The method for preparing seasoning liquid for freshly fried rice as claimed in claim 2, wherein the spice bag contains 25 g of anise, 15 g of cinnamon, 20 g of fennel, 10 g of licorice, 10 g of kaempferia galamga, 4 g of woad, 20 g of zanthoxylum, 10 g of amomum villosum, 5 g of katsumadai seed, 15 g of tsaoko amomum fruit and 10 g of clove.
4. The method as claimed in claim 1, wherein in the second step, the ginger is 50-150 g, and the scallion is 100-200 g, and the scallion has scallion hair.
5. The method as claimed in claim 1, wherein in the second step, the amount of the salt is 500 g, the amount of the monosodium glutamate is 10-20 g, and the amount of the cooking wine is 20-50 g.
6. The method for preparing fresh fried rice seasoning liquid as claimed in claim 1, wherein the cooking device comprises a base (100), the base (100) is provided with a groove (130) for accommodating the cooking pan (200), the bottom of the groove (130) is provided with a heating component (120) for heating the cooking pan (200), and the wall of the groove (130) is provided with a cooling component for fitting with the outer wall of the cooking pan (200) and cooling the soup in the cooking pan (200).
7. The method for preparing freshly fried rice seasoning liquid as claimed in claim 6, wherein the cooling assembly comprises a water bag (300), the water bag (300) is fixedly installed on the wall of the groove (130), the lower end of the water bag (300) is provided with a water inlet connector (310), the upper end of the water bag (300) is provided with a water outlet connector (320), the water inlet connector (310) and the water outlet connector (320) are both fixedly installed on the outer wall of the base (100), and when the water bag (300) is filled with water, the water bag (300) is expanded and is abutted against the outer wall of the boiler (200).
8. The method of claim 7, wherein the water bag (300) has a ring-shaped structure, the outer side of the water bag (300) is attached to the inner wall of the groove (130), the height of the water bag (300) is the same as the depth of the groove (130), and the inner side of the water bag (300) is attached to the outer wall of the boiler (200) when the water bag (300) is filled with water.
9. The method of claim 7, wherein the outer wall of the cooking pot (200) is provided with a protrusion (210), and the water bladder (300) is inflated to abut against the outer wall surface of the cooking pot (200) and the protrusion (210) when the water bladder (300) is filled with water.
10. The method of preparing freshly fried rice seasoning liquid as claimed in claim 9, wherein the protrusions (210) are constituted by ribs arranged along the circumferential direction of the saucepan (200) and protruding outward, the ribs being spaced along the depth of the saucepan (200).
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| CN202010926440.5A CN112220020A (en) | 2020-09-07 | 2020-09-07 | Method for preparing fresh-keeping fried rice seasoning liquid |
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| CN202010926440.5A CN112220020A (en) | 2020-09-07 | 2020-09-07 | Method for preparing fresh-keeping fried rice seasoning liquid |
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Application publication date: 20210115 |