CN112790366A - Minced meat paste and preparation method thereof - Google Patents
Minced meat paste and preparation method thereof Download PDFInfo
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- CN112790366A CN112790366A CN202011632298.XA CN202011632298A CN112790366A CN 112790366 A CN112790366 A CN 112790366A CN 202011632298 A CN202011632298 A CN 202011632298A CN 112790366 A CN112790366 A CN 112790366A
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- pork
- sauce
- minced
- parts
- mustard
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- 235000013372 meat Nutrition 0.000 title claims description 23
- 238000002360 preparation method Methods 0.000 title description 9
- 235000015277 pork Nutrition 0.000 claims abstract description 103
- 235000015067 sauces Nutrition 0.000 claims abstract description 57
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 40
- 235000003351 Brassica cretica Nutrition 0.000 claims abstract description 26
- 235000003343 Brassica rupestris Nutrition 0.000 claims abstract description 26
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000010460 mustard Nutrition 0.000 claims abstract description 26
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 20
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 20
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 20
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 20
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 20
- 235000008397 ginger Nutrition 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 240000002234 Allium sativum Species 0.000 claims abstract description 14
- 235000004611 garlic Nutrition 0.000 claims abstract description 14
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 14
- 239000003549 soybean oil Substances 0.000 claims abstract description 14
- 238000004806 packaging method and process Methods 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 241000219198 Brassica Species 0.000 claims description 23
- 238000004140 cleaning Methods 0.000 claims description 18
- 235000011194 food seasoning agent Nutrition 0.000 claims description 18
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 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 claims description 10
- 229930006000 Sucrose Natural products 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 239000004278 EU approved seasoning Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 244000178993 Brassica juncea Species 0.000 claims description 4
- 235000005855 Brassica juncea var. subintegrifolia Nutrition 0.000 claims description 4
- 238000000034 method Methods 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000009286 beneficial effect Effects 0.000 abstract description 5
- 239000003755 preservative agent Substances 0.000 abstract description 5
- 230000002335 preservative effect Effects 0.000 abstract description 5
- 244000056139 Brassica cretica Species 0.000 abstract 3
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 235000021049 nutrient content Nutrition 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 15
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 6
- 239000000126 substance Substances 0.000 description 4
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
- 108091072128 B family Proteins 0.000 description 1
- 231100000699 Bacterial toxin Toxicity 0.000 description 1
- 208000035473 Communicable disease Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 206010052428 Wound Diseases 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000009098 adjuvant therapy Methods 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 235000010323 ascorbic acid Nutrition 0.000 description 1
- 239000011668 ascorbic acid Substances 0.000 description 1
- 229960005070 ascorbic acid Drugs 0.000 description 1
- 239000000688 bacterial toxin Substances 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035876 healing Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 230000000968 intestinal effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000033116 oxidation-reduction process Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000002699 waste material Substances 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
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
A minced pork sauce is prepared from pork, mustard, soybean oil, green pepper, red pepper, ginger, garlic and flavoring agent by processing raw materials, parching pork, and sterilizing and packaging. The invention has the beneficial effects that: the minced pork chop sauce is natural and safe without any preservative, is beneficial to human health, enriches the nutrient contents of the minced pork chop sauce due to the addition of the mustard, has a health-care effect, is suitable for people to eat, is safe and healthy, and can reduce the greasy feeling of the minced pork chop sauce due to the addition of the mustard, so that the minced pork chop sauce tastes fresh and cool when eaten and has a good eating effect.
Description
Technical Field
The invention relates to the technical field of food, in particular to minced pork sauce and a preparation method thereof.
Background
Minced meat sauce refers to sauce food prepared from minced meat, and at present, common minced meat sauce in the market contains additives such as preservative, chemical essence and the like, so that the problem of adding the preservative and the chemical essence exists, and adverse effects on the health of human bodies are easily caused.
Disclosure of Invention
The invention aims to solve the problems in the prior art and provides minced pork sauce and a preparation method thereof.
The invention adopts the technical scheme for solving the technical problems that: the minced chopped meat sauce is prepared from the following raw materials in parts by weight: 20 to 30 portions of pork, 10 to 20 portions of mustard, 2 to 4 portions of soybean oil, 1 to 3 portions of green pepper, 1 to 3 portions of red pepper, 1 to 3 portions of ginger, 1 to 2 portions of garlic and 3 to 6 portions of seasoning.
Further, the minced pork sauce is prepared from the following raw materials in parts by weight: 25 parts of pork, 16 parts of leaf mustard, 3 parts of soybean oil, 2 parts of green pepper, 2 parts of red pepper, 2 parts of ginger, 2 parts of garlic and 4 parts of seasoning.
Further, the preparation method of the minced pork paste comprises the following steps:
firstly, processing raw materials, namely cleaning selected pork, chopping the pork into minced meat, cleaning and chopping mustard, cleaning green pepper, red pepper, ginger and garlic, and chopping for later use;
secondly, frying pork, putting soybean oil into a frying pan, and then putting the pork into the frying pan to fry;
thirdly, preparing minced pork sauce, adding green pepper, red pepper and ginger after the pork is fried to be fried for 2-4 minutes, adding clear water after the pork is fried, adding seasonings, stewing for 30-40 minutes, adding mustard after stewing, continuing stewing after the pork is fried for 2 minutes, and turning off the fire after stewing for 10 minutes to obtain minced pork sauce;
and fourthly, sterilizing and packaging, namely sterilizing and packaging the obtained minced pork sauce to obtain the finished minced pork sauce.
Further, the seasoning comprises brewed soy sauce, edible salt, chicken essence and white sugar, wherein the mass ratio of the brewed soy sauce to the edible salt to the chicken essence to the white sugar is 1:2:1: 1.
Further, pork is pork leg meat.
The chopped minced pork sauce comprises the following steps of firstly, processing raw materials, cleaning selected pork, chopping the pork into minced pork, cleaning and chopping mustard, cleaning green pepper, red pepper, ginger and garlic, and chopping for later use; in the step, various raw materials are made into the minced meat, so that the finished minced meat paste has granular sensation and good taste; secondly, frying pork, namely putting soybean oil into a frying pan, and then putting the pork into the frying pan to fry thoroughly, wherein the fried pork is fried firstly, and has brown feeling and chewy eating; thirdly, preparing minced pork sauce, adding green pepper, red pepper and ginger after the pork is fried to be fried for 2-4 minutes, adding clear water after the pork is fried, adding seasonings, stewing for 30-40 minutes, adding mustard after stewing, continuing stewing after the pork is fried for 2 minutes, turning off fire after stewing for 10 minutes to obtain minced pork sauce, wherein the mustard is added in the step: the mustard is warm in nature and pungent in taste, enters lung, stomach and kidney meridians, contains a large amount of highly active reducing substances such as vitamin A, B family, vitamin C, vitamin D, a large amount of ascorbic acid and the like, participates in an important oxidation-reduction process of an organism, can increase the content of oxygen in brain, stimulates the effective utilization of the oxygen in the brain, and plays a role in refreshing and restoring consciousness; the vitamins in the mustard can inhibit the generation of bacterial toxin, promote the healing of wounds, enhance the immunity, improve infection and prevent diseases, is used for the adjuvant treatment of infectious diseases, and has the effects of detoxifying and reducing swelling; the mustard is rich in vitamin C, dietary fiber and the like, can prevent and prevent other harmful substances from being accumulated in a human body, promotes intestinal peristalsis, promotes waste discharge in the human body, enhances metabolism, can enrich the nutritional ingredients of the minced pork sauce and enable the minced pork sauce to have a health-care effect, is suitable for people to eat, is safe and healthy, and can reduce the greasy feeling of the minced pork sauce and enable the minced pork sauce to have a fresh taste when being eaten by people by adding the mustard; fourthly, sterilizing and packaging are carried out, the obtained minced pork sauce is sterilized and packaged, and the finished minced pork sauce is obtained
The invention has the beneficial effects that: according to the minced chopped meat sauce and the preparation method thereof, the prepared minced chopped meat sauce is natural and safe without any preservative, is beneficial to human health, is added with the mustard, enriches the nutrient components of the minced chopped meat sauce, has a health-care effect, is suitable for people to eat, is safe and healthy, and can reduce the greasy feeling of the minced chopped meat sauce by adding the mustard, so that the minced meat sauce tastes fresh and cool when eaten.
Detailed Description
The invention is further illustrated below:
the first embodiment is as follows:
the minced chopped meat sauce is prepared from the following raw materials in parts by weight: 20 parts of pork, 10 parts of leaf mustard, 2 parts of soybean oil, 1 part of green pepper, 1 part of red pepper, 1 part of ginger, 1 part of garlic and 3 parts of seasoning.
Further, the preparation method of the minced pork paste comprises the following steps:
firstly, processing raw materials, namely cleaning selected pork, chopping the pork into minced meat, cleaning and chopping mustard, cleaning green pepper, red pepper, ginger and garlic, and chopping for later use;
secondly, frying pork, putting soybean oil into a frying pan, and then putting the pork into the frying pan to fry;
thirdly, preparing minced pork sauce, adding green pepper, red pepper and ginger after the pork is fried to be fried for 2 minutes, adding clear water after the frying is finished, adding seasonings, stewing for 30 minutes, adding mustard after the stewing is finished, continuously stewing after the pork is fried for 2 minutes, stewing for 10 minutes, and turning off the fire to obtain minced pork sauce;
and fourthly, sterilizing and packaging, namely sterilizing and packaging the obtained minced pork sauce to obtain the finished minced pork sauce.
Further, the seasoning comprises brewed soy sauce, edible salt, chicken essence and white sugar, wherein the mass ratio of the brewed soy sauce to the edible salt to the chicken essence to the white sugar is 1:2:1: 1.
Example two:
the minced chopped meat sauce is prepared from the following raw materials in parts by weight: 25 parts of pork, 16 parts of leaf mustard, 3 parts of soybean oil, 2 parts of green pepper, 2 parts of red pepper, 2 parts of ginger, 2 parts of garlic and 4 parts of seasoning.
Further, the preparation method of the minced pork paste comprises the following steps:
firstly, processing raw materials, namely cleaning selected pork, chopping the pork into minced meat, cleaning and chopping mustard, cleaning green pepper, red pepper, ginger and garlic, and chopping for later use;
secondly, frying pork, putting soybean oil into a frying pan, and then putting the pork into the frying pan to fry;
thirdly, preparing minced pork sauce, adding green pepper, red pepper and ginger after the pork is fried to be fried for 3 minutes, adding clear water after the frying is finished, adding seasonings, stewing for 35 minutes, adding mustard after the stewing is finished, continuously stewing after the frying is carried out for 2 minutes, stewing for 10 minutes, and turning off the fire to obtain minced pork sauce;
and fourthly, sterilizing and packaging, namely sterilizing and packaging the obtained minced pork sauce to obtain the finished minced pork sauce.
Further, the seasoning comprises brewed soy sauce, edible salt, chicken essence and white sugar, wherein the mass ratio of the brewed soy sauce to the edible salt to the chicken essence to the white sugar is 1:2:1: 1.
Example three:
the minced chopped meat sauce is prepared from the following raw materials in parts by weight: 30 parts of pork, 20 parts of mustard, 4 parts of soybean oil, 3 parts of green pepper, 3 parts of red pepper, 3 parts of ginger, 2 parts of garlic and 6 parts of seasoning.
Further, the preparation method of the minced pork paste comprises the following steps:
firstly, processing raw materials, namely cleaning selected pork, chopping the pork into minced meat, cleaning and chopping mustard, cleaning green pepper, red pepper, ginger and garlic, and chopping for later use;
secondly, frying pork, putting soybean oil into a frying pan, and then putting the pork into the frying pan to fry;
thirdly, preparing minced pork sauce, adding green pepper, red pepper and ginger after the pork is fried to be fried for 4 minutes, adding clear water after the frying is finished, adding seasonings, stewing for 40 minutes, adding mustard after the stewing is finished, continuously stewing after the frying is carried out for 2 minutes, stewing for 10 minutes, and turning off the fire to obtain minced pork sauce;
and fourthly, sterilizing and packaging, namely sterilizing and packaging the obtained minced pork sauce to obtain the finished minced pork sauce.
Further, the seasoning comprises brewed soy sauce, edible salt, chicken essence and white sugar, wherein the mass ratio of the brewed soy sauce to the edible salt to the chicken essence to the white sugar is 1:2:1: 1.
In the examples of the present invention, 1 part was 1 kg.
The chopped pork paste prepared in the first embodiment, the second embodiment and the third embodiment of the invention is selected and compared with the conventional commercial chopped pork paste, and the comparison result is as follows:
as can be seen from the above table, the minced pork paste according to the embodiment of the present invention is superior to conventional common minced pork pastes in both nutritional ingredients and taste.
The embodiment of the invention has the characteristics that: the prepared minced chopped pork sauce is natural and safe without any preservative, is beneficial to human health, is rich in nutrient components, has a health-care effect, is suitable for people to eat, is safe and healthy, and can reduce greasy feeling of the minced chopped pork sauce by adding the mustard, so that the minced chopped pork sauce tastes fresh and cool when eaten and has a good eating effect.
Although the present invention has been described with reference to preferred embodiments, workers skilled in the art will recognize that changes may be made in form and detail without departing from the scope of the claims.
Claims (5)
1. The minced pork sauce is characterized by being prepared from the following raw materials in parts by weight: 20 to 30 portions of pork, 10 to 20 portions of mustard, 2 to 4 portions of soybean oil, 1 to 3 portions of green pepper, 1 to 3 portions of red pepper, 1 to 3 portions of ginger, 1 to 2 portions of garlic and 3 to 6 portions of seasoning.
2. The minced pork sauce as claimed in claim 1, which is prepared from the following raw materials in parts by weight: 25 parts of pork, 16 parts of leaf mustard, 3 parts of soybean oil, 2 parts of green pepper, 2 parts of red pepper, 2 parts of ginger, 2 parts of garlic and 4 parts of seasoning.
3. The method for preparing minced pork sauce according to claim 1, comprising the steps of:
(1) processing raw materials, namely cleaning selected pork, chopping the pork into minced meat, cleaning and chopping mustard, cleaning green pepper, red pepper, ginger and garlic, and chopping for later use;
(2) frying pork, putting soybean oil into a frying pan, and then putting the pork into the frying pan to fry;
(3) preparing minced pork sauce, adding green pepper, red pepper and ginger after frying pork to be cooked, frying for 2-4 minutes, adding clear water after frying, adding seasonings, stewing for 30-40 minutes, adding mustard after stewing, continuously stewing after frying for 2 minutes, stewing for 10 minutes, and turning off fire to obtain minced pork sauce;
(4) and (5) sterilizing and packaging, namely sterilizing and packaging the obtained minced pork sauce to obtain the minced pork sauce finished product.
4. Minced pork sauce according to claim 1, characterized in that: the seasoning comprises brewed soy sauce, edible salt, chicken essence and white sugar, wherein the mass ratio of the brewed soy sauce to the edible salt to the chicken essence to the white sugar is 1:2:1: 1.
5. Minced pork sauce according to claim 1, characterized in that: the pork is pork leg meat.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011632298.XA CN112790366A (en) | 2020-12-31 | 2020-12-31 | Minced meat paste and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011632298.XA CN112790366A (en) | 2020-12-31 | 2020-12-31 | Minced meat paste and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112790366A true CN112790366A (en) | 2021-05-14 |
Family
ID=75808445
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011632298.XA Pending CN112790366A (en) | 2020-12-31 | 2020-12-31 | Minced meat paste and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112790366A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105211840A (en) * | 2015-10-29 | 2016-01-06 | 成都宽窄美食投资有限公司 | Meat pulp containing odor type spice |
| CN105581127A (en) * | 2014-10-20 | 2016-05-18 | 高林 | Spinach meat sauce production method |
| CN108185396A (en) * | 2018-01-18 | 2018-06-22 | 曾佳 | A kind of pure natural additive-free pork sun lotus sauce and preparation method thereof |
| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
-
2020
- 2020-12-31 CN CN202011632298.XA patent/CN112790366A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105581127A (en) * | 2014-10-20 | 2016-05-18 | 高林 | Spinach meat sauce production method |
| CN105211840A (en) * | 2015-10-29 | 2016-01-06 | 成都宽窄美食投资有限公司 | Meat pulp containing odor type spice |
| CN108185396A (en) * | 2018-01-18 | 2018-06-22 | 曾佳 | A kind of pure natural additive-free pork sun lotus sauce and preparation method thereof |
| CN108208757A (en) * | 2018-02-05 | 2018-06-29 | 党宝刚 | Leaf mustard meat pulp and preparation method thereof |
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Application publication date: 20210514 |