CN112425765A - Noodle sauce mixed with scallion oil and preparation method thereof - Google Patents
Noodle sauce mixed with scallion oil and preparation method thereof Download PDFInfo
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- CN112425765A CN112425765A CN202011425570.7A CN202011425570A CN112425765A CN 112425765 A CN112425765 A CN 112425765A CN 202011425570 A CN202011425570 A CN 202011425570A CN 112425765 A CN112425765 A CN 112425765A
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- 244000291564 Allium cepa Species 0.000 title claims abstract description 52
- 235000015067 sauces Nutrition 0.000 title claims abstract description 38
- 235000012149 noodles Nutrition 0.000 title abstract description 20
- 238000002360 preparation method Methods 0.000 title abstract description 17
- 239000001068 allium cepa oil Substances 0.000 claims abstract description 44
- 235000013312 flour Nutrition 0.000 claims abstract description 36
- 238000002156 mixing Methods 0.000 claims abstract description 22
- 235000011194 food seasoning agent Nutrition 0.000 claims description 28
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 19
- 239000008158 vegetable oil Substances 0.000 claims description 19
- 239000003921 oil Substances 0.000 claims description 17
- 235000019198 oils Nutrition 0.000 claims description 17
- 235000013555 soy sauce Nutrition 0.000 claims description 16
- 150000003839 salts Chemical class 0.000 claims description 15
- 241000237502 Ostreidae Species 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 235000020636 oyster Nutrition 0.000 claims description 14
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 10
- 239000011521 glass Substances 0.000 claims description 10
- 239000002994 raw material Substances 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 8
- 235000012424 soybean oil Nutrition 0.000 claims description 8
- 239000003549 soybean oil Substances 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000000034 method Methods 0.000 claims 6
- 239000000203 mixture Substances 0.000 claims 2
- 235000002732 Allium cepa var. cepa Nutrition 0.000 abstract description 10
- 239000003205 fragrance Substances 0.000 abstract description 6
- 235000019640 taste Nutrition 0.000 abstract description 6
- 235000021186 dishes Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000012054 meals Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 240000008067 Cucumis sativus Species 0.000 description 1
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 description 1
- 241000238557 Decapoda Species 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 240000004760 Pimpinella anisum Species 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 239000010699 lard oil Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 235000014101 wine Nutrition 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Seasonings (AREA)
- Noodles (AREA)
Abstract
The invention relates to a noodle sauce mixed with scallion oil and a preparation method thereof. The invention has the beneficial effects that: according to the onion oil mixed flour sauce, the onion white and the onion leaves are separately processed in the preparation process, so that the onion oil mixed flour sauce is good in taste, attractive, sterile and bottled, long in storage time and convenient to use; the onion is strong in fragrance, salty, fresh and thick in taste, and is suitable for mixing noodles, frying rice, cooking dishes, cold mixing dishes and the like; can be well fused with the meal, and has good aroma-enhancing effect.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a noodle sauce mixed with onion oil and a preparation method thereof.
Background
The existing noodle mixed with scallion oil is a common noodle prepared by taking noodles, lard oil, cucumber shreds, scallion, ginger, salt, chicken essence, soy sauce, white sugar, cooking wine, cassia bark and aniseed as food materials. The cooked noodles are usually mixed with scallion oil and eaten. The noodles are tough and smooth, and the varieties comprise boiled onion oil noodles, onion oil shredded pork noodles, onion oil shrimp noodles and the like, but the onion oil is generally the onion oil for the prior use, the boiling temperature is difficult to control, the fragrance of the shallot is difficult to completely extract and dissolve in the oil, the prepared shallot is difficult to store, the flavor is volatile along with the increase of time, the placing time is longer, the shallot is easy to deteriorate, the onion oil is required to be prepared and used at the prior time, the noodles are troublesome, and the quality of the onion oil is also uneven.
In view of this, this patent is filed.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides the noodle sauce mixed with the onion oil and the preparation method thereof, and the noodle sauce mixed with the onion oil has strong onion fragrance; the salty and fresh taste is strong; more natural and more delicious.
The invention aims to provide a noodle sauce mixed with scallion oil.
The invention also aims to provide a preparation method of the onion oil mixed flour paste.
According to the onion oil mixed flour paste, the onion oil mixed flour paste is prepared from the following raw materials:
vegetable oil, shallot, brewed soy sauce, edible salt, oyster sauce and white granulated sugar.
According to the onion oil mixed flour paste of the specific embodiment of the invention, further, the onion oil mixed flour paste is prepared from the following raw materials in parts by weight:
7-9 parts of soybean oil, 3-7 parts of shallot, 1-3 parts of brewed soy sauce, 0.01-0.03 part of edible salt, 0.05-0.15 part of oyster sauce and 0.03-0.07 part of white granulated sugar.
According to the onion oil mixed flour paste of the specific embodiment of the invention, further, the onion oil mixed flour paste is prepared from the following raw materials in parts by weight:
8 parts of soybean oil, 5 parts of shallot, 2 parts of brewed soy sauce, 0.02 part of edible salt, 0.1 part of oyster sauce and 0.05 part of white granulated sugar.
The preparation method of the onion oil mixed flour paste according to the specific embodiment of the invention comprises the following steps:
(1) separating Bulbus Allii Fistulosi and folium Allii Fistulosi, cutting Bulbus Allii Fistulosi into segments, mixing part of vegetable oil with Bulbus Allii Fistulosi, heating to 120 deg.C, holding for 1.5 hr, and decocting at 75-80 deg.C for 2.5-3.5 hr to obtain first flavoring;
(2) cutting the scallion leaves obtained in the step (1) into segments, adding the rest vegetable oil, and frying to obtain a second seasoning;
(3) cooling the first seasoning obtained in the step (1) to 60-65 ℃, adding brewed soy sauce, edible salt, oyster sauce and white granulated sugar, uniformly mixing, and decocting for the second time for 25-35 minutes to obtain a second-level seasoning;
(4) and (3) mixing the second seasoning obtained in the step (2) and the second seasoning obtained in the step (3), uniformly mixing, decocting for 25-35 minutes for the third time to prepare the scallion oil mixed flour paste, aseptically filling into a glass bottle, and sealing and storing.
According to the preparation method of the onion oil mixed flour paste, in the step (1), the addition amount of the vegetable oil is 60% of the total amount of the vegetable oil.
According to the preparation method of the onion oil mixed flour paste, in the step (1), the first boiling time is 3 hours. The oil temperature and time for the first boiling are very critical, the temperature must be controlled to be 75-80 ℃, the oil can be boiled when the temperature is too high, and the onion can not be fragrant when the temperature is too low; too short or too long a cooking time may result in the scallion oil sauce having no scallion flavor or bitter taste.
According to the preparation method of the onion oil mixed flour sauce, further, in the step (2), the onion leaves are cut into sections, the vegetable oil is heated to 150-. The stir-frying temperature and time are very critical, and the second seasoning with good taste and attractive appearance can be obtained after the proper temperature and time (high-fire quick-frying) are adjusted.
According to the preparation method of the onion oil mixed flour paste, in the step (3), the time of the second boiling is 30 minutes.
According to the preparation method of the onion oil mixed flour paste, in the step (4), the time for the third boiling is 30 minutes, and the glass bottle is sterilized before use.
Compared with the prior art, the invention has the beneficial effects that:
1. according to the onion oil mixed flour sauce, in the preparation process, the fistular onion stalk and the fistular onion leaves are separately processed, the fistular onion stalk part is the essence of the shallot and is decocted slowly with slow fire to generate fragrance; the scallion leaves have good taste and beautiful appearance after being fried quickly with high fire;
2. the invention adopts sterile bottling and sterile storage, has longer preservation time, stable product quality and more convenient use; easy to store and transport;
3. the oil temperature and time for boiling or frying are very critical, the oil can be boiled to be brown when the temperature is too high, and the onion can not be fragrant when the temperature is too low; too short or too long a time may result in a finished product that is not scallion-flavored or bitter;
4. the scallion oil mixed flour sauce disclosed by the invention is strong in scallion fragrance, salty, fresh and thick in taste, more natural and more delicious than common soy sauce, seasonings and the like;
5. the onion oil mixed flour paste is suitable for mixed flour, fried rice, cooked dishes, cold mixed dishes and the like; can be well fused with the meal, and has good aroma-enhancing effect.
6. The scallion oil mixed flour sauce solves the problems that the scallion fragrance is volatile and difficult to preserve; avoiding long boiling time of the self-made onion oil and oily smoke smell of indoor or operator hair.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the technical solutions of the present invention will be described in detail below. It is to be understood that the described embodiments are merely exemplary of the invention, and not restrictive of the full scope of the invention. All other embodiments, which can be derived by a person skilled in the art from the examples given herein without any inventive step, are within the scope of the present invention.
The raw materials used in the present invention are all commercially available.
Example 1
The embodiment provides a noodle sauce mixed with onion oil, which is prepared from the following raw materials:
9g of soybean oil, 3g of shallot, 3g of brewed soy sauce, 0.01g of edible salt, 0.15g of oyster sauce and 0.03g of white granulated sugar;
the preparation method of the onion oil mixed flour sauce comprises the following steps:
(1) separating Bulbus Allii Fistulosi and folium Allii Fistulosi, cutting Bulbus Allii Fistulosi into segments, adding 60% vegetable oil, mixing, heating to 120 deg.C, maintaining for 1.5 hr, and decocting at 75-80 deg.C for 2.5 hr to obtain first flavoring;
(2) cutting the scallion leaves obtained in the step (1) into segments, heating the residual vegetable oil to 160 ℃, putting the scallion segments into the segments, and stir-frying for 20 seconds to obtain a second seasoning;
(3) cooling the temperature of the first seasoning obtained in the step (1) to 65 ℃, adding brewed soy sauce, edible salt, oyster sauce and white granulated sugar, uniformly mixing, and decocting for the second time for 50 minutes to obtain a second-level seasoning;
(4) and (3) mixing the second seasoning obtained in the step (2) and the second seasoning obtained in the step (3), uniformly mixing, decocting for 25 minutes for the third time to prepare the onion oil mixed flour paste, aseptically filling into a glass bottle, sterilizing the glass bottle before use, and sealing and storing.
Example 2
The embodiment provides a noodle sauce mixed with onion oil, which is prepared from the following raw materials:
7g of soybean oil, 7g of shallot, 1g of brewed soy sauce, 0.03g of edible salt, 0.05g of oyster sauce and 0.07g of white granulated sugar;
the preparation method of the onion oil mixed flour sauce comprises the following steps:
(1) separating Bulbus Allii Fistulosi and folium Allii Fistulosi, cutting Bulbus Allii Fistulosi into segments, adding 60% vegetable oil, mixing, heating to 120 deg.C, maintaining for 1.5 hr, and decocting at 75-80 deg.C for 3.5 hr to obtain first flavoring;
(2) cutting the scallion leaves obtained in the step (1) into segments, heating the residual vegetable oil to 150 ℃, putting the scallion segments into the segments, and stir-frying for 60 seconds to obtain a second seasoning;
(3) cooling the temperature of the first seasoning obtained in the step (1) to 60 ℃, adding brewed soy sauce, edible salt, oyster sauce and white granulated sugar, uniformly mixing, and performing secondary decoction for 70 minutes to obtain a secondary seasoning;
(4) and (3) mixing the second seasoning obtained in the step (2) and the second seasoning obtained in the step (3), uniformly mixing, decocting for 35 minutes for the third time to prepare the onion oil mixed flour paste, aseptically filling into a glass bottle, sterilizing the glass bottle before use, and sealing and storing.
Example 3
The embodiment provides a noodle sauce mixed with onion oil, which is prepared from the following raw materials:
8g of soybean oil, 5g of shallot, 2g of brewed soy sauce, 0.02g of edible salt, 0.1g of oyster sauce and 0.05g of white granulated sugar;
the preparation method of the onion oil mixed flour sauce comprises the following steps:
(1) separating Bulbus Allii Fistulosi and folium Allii Fistulosi, cutting Bulbus Allii Fistulosi into segments, adding 60% vegetable oil, mixing, heating to 120 deg.C, maintaining for 1.5 hr, and decocting at 75-80 deg.C for 3 hr to obtain first flavoring;
(2) cutting the scallion leaves obtained in the step (1) into segments, heating the residual vegetable oil to 155 ℃, putting the scallion segments into the segments, and stir-frying for 40 seconds to obtain a second seasoning;
(3) cooling the temperature of the first seasoning obtained in the step (1) to 62 ℃, adding brewed soy sauce, edible salt, oyster sauce and white granulated sugar, uniformly mixing, and decocting for a second time for 60 minutes to obtain a second-level seasoning;
(4) and (3) mixing the second seasoning obtained in the step (2) and the second seasoning obtained in the step (3), uniformly mixing, decocting for 30 minutes for the third time to prepare the onion oil mixed flour paste, aseptically filling into a glass bottle, sterilizing the glass bottle before use, and sealing and storing.
The above description is only for the specific embodiments of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art can easily conceive of the changes or substitutions within the technical scope of the present invention, and all the changes or substitutions should be covered within the scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the appended claims.
Claims (10)
1. The onion oil mixed flour paste is characterized by being prepared from the following raw materials:
vegetable oil, shallot, brewed soy sauce, edible salt, oyster sauce and white granulated sugar.
2. An onion oil sauce according to claim 1, wherein said vegetable oil is soybean oil.
3. The onion oil mixed flour paste according to claim 2, wherein the onion oil mixed flour paste is prepared from the following raw materials in parts by weight:
7-9 parts of soybean oil, 3-7 parts of shallot, 1-3 parts of brewed soy sauce, 0.01-0.03 part of edible salt, 0.05-0.15 part of oyster sauce and 0.03-0.07 part of white granulated sugar.
4. The onion oil mixed flour paste according to claim 3, wherein the onion oil mixed flour paste is prepared from the following raw materials in parts by weight:
8 parts of soybean oil, 5 parts of shallot, 2 parts of brewed soy sauce, 0.02 part of edible salt, 0.1 part of oyster sauce and 0.05 part of white granulated sugar.
5. A method of preparing a batter mix according to any of claims 1 to 4, comprising the steps of:
(1) separating Bulbus Allii Fistulosi and folium Allii Fistulosi, cutting Bulbus Allii Fistulosi into segments, mixing part of vegetable oil with Bulbus Allii Fistulosi, heating to 120 deg.C, holding for 1.5 hr, and decocting at 75-80 deg.C for 2.5-3.5 hr to obtain first flavoring;
(2) cutting the scallion leaves obtained in the step (1) into segments, adding the rest vegetable oil, and frying to obtain a second seasoning;
(3) cooling the first seasoning obtained in the step (1) to 60-65 ℃, adding brewed soy sauce, edible salt, oyster sauce and white granulated sugar, uniformly mixing, and decocting for the second time for 25-35 minutes to obtain a second-level seasoning;
(4) and (3) mixing the second seasoning obtained in the step (2) and the second seasoning obtained in the step (3), uniformly mixing, decocting for 25-35 minutes for the third time to prepare the scallion oil mixed flour paste, aseptically filling into a glass bottle, and sealing and storing.
6. The method for preparing a batter mix according to claim 5, wherein the vegetable oil is added in an amount of 60% based on the total amount of vegetable oil in step (1).
7. The method for preparing a scallion oil mixed flour sauce according to claim 5, wherein in the step (1), the time for the first boiling is 3 hours.
8. The method for preparing scallion oil mixed flour sauce as claimed in claim 5, wherein in the step (2), scallion leaves are cut into sections, the vegetable oil is heated to 160 ℃ at 150 ℃, and then is put into the scallion sections, and the second seasoning is obtained after the stir-frying for 20-60 seconds.
9. The method for preparing a scallion oil mixed flour sauce according to claim 3, wherein in the step (3), the time for the second boiling is 30 minutes.
10. The method for preparing the onion oil batter according to claim 3, wherein in the step (4), the time for the third boiling is 30 minutes, and the glass bottle is sterilized before use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011425570.7A CN112425765A (en) | 2020-12-09 | 2020-12-09 | Noodle sauce mixed with scallion oil and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011425570.7A CN112425765A (en) | 2020-12-09 | 2020-12-09 | Noodle sauce mixed with scallion oil and preparation method thereof |
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| CN112425765A true CN112425765A (en) | 2021-03-02 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202011425570.7A Pending CN112425765A (en) | 2020-12-09 | 2020-12-09 | Noodle sauce mixed with scallion oil and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772167A (en) * | 2020-07-07 | 2020-10-16 | 三明市味孚食品有限公司 | Process for making fried rice sauce |
| CN113812607A (en) * | 2021-09-27 | 2021-12-21 | 天津春发生物科技集团有限公司 | Onion wine flavored mixed flour sauce and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003204769A (en) * | 2002-01-11 | 2003-07-22 | Takayuki Arai | Green onion paste seasoning |
| CN102028188A (en) * | 2010-11-26 | 2011-04-27 | 广东美味鲜调味食品有限公司 | Spring onion-fragrance soybean paste and production method thereof |
| CN108065331A (en) * | 2018-01-30 | 2018-05-25 | 安徽杠岗香食品科技有限公司 | A kind of processing method of edible paste |
-
2020
- 2020-12-09 CN CN202011425570.7A patent/CN112425765A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003204769A (en) * | 2002-01-11 | 2003-07-22 | Takayuki Arai | Green onion paste seasoning |
| CN102028188A (en) * | 2010-11-26 | 2011-04-27 | 广东美味鲜调味食品有限公司 | Spring onion-fragrance soybean paste and production method thereof |
| CN108065331A (en) * | 2018-01-30 | 2018-05-25 | 安徽杠岗香食品科技有限公司 | A kind of processing method of edible paste |
Non-Patent Citations (1)
| Title |
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| 爱做饭得SUMMER: "葱油拌面", 《HTTPS://WWW.XIACHUFANG.COM/RECIPE/104427965/》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111772167A (en) * | 2020-07-07 | 2020-10-16 | 三明市味孚食品有限公司 | Process for making fried rice sauce |
| CN113812607A (en) * | 2021-09-27 | 2021-12-21 | 天津春发生物科技集团有限公司 | Onion wine flavored mixed flour sauce and preparation method thereof |
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Effective date of registration: 20211020 Address after: 200023 unit 6104, building 6, No. 436, jumen Road, Huangpu District, Shanghai Applicant after: Shanghai wofanfan Brand Management Co.,Ltd. Address before: Room 202, 2nd floor, 3255 Zhoujiazui Road, Yangpu District, Shanghai 200082 Applicant before: SHANGHAI TIANYITIAN FOOD Co.,Ltd. |
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Application publication date: 20210302 |