CN112841557A - Preparation method of spiced cabbage - Google Patents
Preparation method of spiced cabbage Download PDFInfo
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- CN112841557A CN112841557A CN202110077901.0A CN202110077901A CN112841557A CN 112841557 A CN112841557 A CN 112841557A CN 202110077901 A CN202110077901 A CN 202110077901A CN 112841557 A CN112841557 A CN 112841557A
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- 240000007124 Brassica oleracea Species 0.000 title claims abstract description 32
- 235000003899 Brassica oleracea var acephala Nutrition 0.000 title claims abstract description 32
- 235000011301 Brassica oleracea var capitata Nutrition 0.000 title claims abstract description 32
- 235000001169 Brassica oleracea var oleracea Nutrition 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 244000068988 Glycine max Species 0.000 claims abstract description 35
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 35
- 235000013311 vegetables Nutrition 0.000 claims abstract description 33
- 235000013372 meat Nutrition 0.000 claims abstract description 19
- 235000011293 Brassica napus Nutrition 0.000 claims abstract description 18
- 235000000540 Brassica rapa subsp rapa Nutrition 0.000 claims abstract description 18
- 235000016068 Berberis vulgaris Nutrition 0.000 claims abstract description 16
- 241000335053 Beta vulgaris Species 0.000 claims abstract description 16
- 238000010025 steaming Methods 0.000 claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 12
- 238000010411 cooking Methods 0.000 claims abstract description 10
- 238000004806 packaging method and process Methods 0.000 claims abstract description 10
- 235000015067 sauces Nutrition 0.000 claims abstract description 10
- 244000088415 Raphanus sativus Species 0.000 claims abstract description 6
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 239000000463 material Substances 0.000 claims abstract description 4
- 235000015277 pork Nutrition 0.000 claims description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 24
- 240000008100 Brassica rapa Species 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 9
- 238000002791 soaking Methods 0.000 claims description 9
- 239000000843 powder Substances 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 7
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 150000003839 salts Chemical class 0.000 claims description 5
- 244000291564 Allium cepa Species 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 3
- 244000017020 Ipomoea batatas Species 0.000 claims description 3
- 235000002678 Ipomoea batatas Nutrition 0.000 claims description 3
- 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 3
- 229930006000 Sucrose Natural products 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000009508 confectionery Nutrition 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000002352 surface water Substances 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 241000287828 Gallus gallus Species 0.000 claims description 2
- 235000021574 pickled cabbage Nutrition 0.000 claims 1
- 240000002791 Brassica napus Species 0.000 abstract description 7
- 210000001685 thyroid gland Anatomy 0.000 abstract description 3
- 244000018436 Coriandrum sativum Species 0.000 abstract description 2
- 235000002787 Coriandrum sativum Nutrition 0.000 abstract description 2
- 240000007594 Oryza sativa Species 0.000 abstract description 2
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 2
- 235000009566 rice Nutrition 0.000 abstract description 2
- 235000021186 dishes Nutrition 0.000 description 7
- 239000004278 EU approved seasoning Substances 0.000 description 4
- 241000219198 Brassica Species 0.000 description 3
- 235000003351 Brassica cretica Nutrition 0.000 description 3
- 235000003343 Brassica rupestris Nutrition 0.000 description 3
- QKSKPIVNLNLAAV-UHFFFAOYSA-N bis(2-chloroethyl) sulfide Chemical compound ClCCSCCCl QKSKPIVNLNLAAV-UHFFFAOYSA-N 0.000 description 3
- 235000013410 fast food Nutrition 0.000 description 3
- 235000010460 mustard Nutrition 0.000 description 3
- 238000011161 development Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 241000219310 Beta vulgaris subsp. vulgaris Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 235000021536 Sugar beet Nutrition 0.000 description 1
- 208000024799 Thyroid disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 238000007726 management method Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 238000013439 planning Methods 0.000 description 1
- 235000015504 ready meals Nutrition 0.000 description 1
- 230000006016 thyroid dysfunction Effects 0.000 description 1
- 238000012384 transportation and delivery Methods 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/03—Products from fruits or vegetables; Preparation or treatment thereof consisting of whole pieces or fragments without mashing the original pieces
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a preparation method of a five-flavor coriander, which comprises 150-350 parts of dried pickled vegetable, 250-300 parts of dried turnip, 100-350 parts of dried beet, 200-300 parts of diced meat and 20-100 parts of fermented soya bean sauce; the preparation method comprises the following steps: preparing materials, steaming, cooking, seasoning, cooking, packaging and steaming; the spiced cabbage of the invention realizes the mixed cooking of various vegetables such as dried preserved vegetables, white radishes, beets and the like, and the spiced cabbage which can be mixed with rice and has the health care function of preventing thyroid gland and the like is prepared, and is suitable for people of all ages.
Description
Technical Field
The invention belongs to the field of food processing, and particularly relates to a preparation method of spiced cabbages.
Background
With the rapid pace of life and the rapid development of the fast food field, fast food, ready meals and related restaurants are also rapidly developing. It is most common to process dishes uniformly in a food primary processing plant (company), package the dishes in portions, transport the dishes to restaurants, thaw, delay and heat the dishes in the restaurants, and then directly take the dishes. The mode improves the meal delivery efficiency and really realizes the ready-to-eat in the restaurant on the one hand, and is convenient for the unified management and planning of different restaurants on the other hand, thereby being convenient for the development of the fast food industry.
Disclosure of Invention
The invention aims to provide a preparation method of a spiced cabbage, which is used for mixing and cooking a plurality of vegetables such as dried pickled mustard tuber, white radish, beet and the like to prepare the spiced cabbage which can be mixed with rice and has the health-care function of preventing thyroid gland and the like, and is suitable for people of all ages.
The technical scheme is that the preparation method of the spiced cabbage comprises 150-350 parts of dried pickled mustard, 250-300 parts of dried turnips, 100-350 parts of dried beets, 200-300 parts of diced meat and 20-100 parts of fermented soya bean sauce; the preparation method comprises the following steps:
(1) preparing materials, namely preparing dried preserved vegetables, dried turnips, dried sweet vegetables and diced meat according to a ratio, respectively cleaning and soaking the dried preserved vegetables, the dried turnips and the dried beets for 1-2 hours, fishing out, and squeezing to filter out water for later use; preparing fresh pork and air-dried pork, respectively cleaning, draining surface water, cutting into 5-8 mm diced meat for later use,
(2) steaming, namely putting the prepared dried salted vegetable, dried turnip and dried beet into a steamer respectively, steaming by steam, taking out of the steamer, cooling, extruding water respectively, dicing the dried turnip and the dried beet respectively for later use, and cutting the dried salted vegetable to the length of 5-8 mm for later use; respectively putting the fresh diced pork and the air-dried diced pork into warm water at 40-50 ℃, boiling and fishing out, and draining water for later use;
(3) seasoning and cooking, namely firstly frying the fresh diced pork and the air-dried diced pork to be five-flavored, then mixing the preserved vegetables, the dried radishes and the dried sweet potatoes which are prepared in the step (2) with the fried fresh diced pork and the air-dried diced pork, adding the fermented soya bean sauce inwards, mixing, then adding a proper amount of warm water, frying until the fresh diced pork and the air-dried diced pork are thoroughly cooked, and cooling and taking out of the pot to obtain the spiced cabbages;
(4) packaging, namely performing vacuum packaging on the spiced cabbages obtained in the step (3) according to parts, and printing the packaging time and the valid period on a packaging bag until the spiced cabbages are stored and transported in a refrigerating box;
(5) and (3) steaming, namely unpacking and separately containing the spiced cabbages in the step (4) in parts in a final restaurant, steaming for 10-20 minutes in a steam box, and taking out of the steam box to obtain the instant spiced cabbages.
Preferably, the preparation method of the fermented soybean paste comprises the following steps:
1) soaking, namely soaking the fermented soybeans in clear water for 2-3 hours, and then washing the fermented soybeans with clear water for at least two times for later use;
2) drying, namely putting the washed fermented soya beans in a drying oven and drying;
3) grinding, namely putting the dried fermented soya beans into a grinder to grind into powder;
4) seasoning, adding salt, white sugar, shallot ginger water, light soy sauce, dark soy sauce, cooking wine, extremely fresh flavor and thirteen spices into the fermented soybean powder, and fully stirring to obtain the fermented soybean paste.
Preferably, when frying fresh diced pork and air-dried diced pork, chicken fat and lard are first added to the frying pan.
Preferably, the fresh diced pork comprises 70-90% of diced vegetarian meat, 10-30% of diced fat meat, and the ratio of the air-dried diced pork to the fresh diced pork is 0.1-0.2.
The preparation method of the spiced cabbage in the technical scheme of the invention has the beneficial effects that:
1. the preserved vegetable is a favorite vegetable for consumers, the conventional method is generally 'preserved vegetable braised meat', but a lot of consumers repel the streaky pork in the 'preserved vegetable braised meat', so that the problem that the consumer often wastes after ordering the 'preserved vegetable braised meat' is caused. The method for preparing the preserved vegetable, disclosed by the invention, is used for preparing the spiced preserved vegetable, so that on one hand, the taste and the eating feeling of the preserved vegetable are kept, and meanwhile, the use of a large amount of streaky pork is avoided, and the preserved vegetable is healthy and low in price and is popular with more consumers.
2. The pickled dried vegetable is added with white radish to promote digestion. The beet is added, so that the spiced cabbage has the health-care function of preventing thyroid diseases. In the prior art, most consumers take excessive salt every day, namely the salt is taken excessively, so that thyroid dysfunction is easily caused, thyroid function problems can be effectively prevented through the intake of sugar beet, and the health care function is good.
3. In the fermented soybean sauce, fermented soybeans are ground into powder, so that on one hand, the fermented soybean powder can be uniformly mixed in dishes when the spiced coriander is fried, the dishes can be flavored conveniently, on the other hand, the utilization rate of the fermented soybeans is improved, the use amount of the fermented soybeans is reduced, and the cost is reduced.
4. The fermented soybean sauce is prepared, and the seasoning in the spiced cabbages is mainly realized through the fermented soybean sauce, so that the problems of excessive addition of various seasonings during the traditional vegetable preparation process, reduction of the use of the seasonings, repeated addition of various seasonings, cost reduction and excessive intake of the seasonings are avoided.
Detailed Description
In order to facilitate the understanding of the technical solutions of the present invention for those skilled in the art, the technical solutions of the present invention will now be further described with reference to specific embodiments.
The technical scheme is that the preparation method of the spiced cabbage comprises 150-350 parts of dried pickled mustard, 250-300 parts of dried turnips, 100-350 parts of dried beets, 200-300 parts of diced meat and 20-100 parts of fermented soya bean sauce; the preparation method comprises the following steps:
(1) preparing materials, namely preparing dried preserved vegetables, dried turnips, dried sweet vegetables and diced meat according to a ratio, respectively cleaning and soaking the dried preserved vegetables, the dried turnips and the dried beets for 1-2 hours, fishing out, and squeezing to filter out water for later use; preparing fresh pork and air-dried pork, respectively cleaning, draining surface water, and cutting into 5-8 mm diced meat for later use; the fresh diced pork comprises 70-90% of diced vegetarian meat, 10-30% of diced fat meat, and the ratio of the air-dried diced pork to the fresh diced pork is 0.1-0.2; the dried turnip is white dried turnip, and has good taste. The air-dried pork has salty and fresh taste, and the taste of the spiced cabbages is improved.
(2) Steaming, namely putting the prepared dried salted vegetable, dried turnip and dried beet into a steamer respectively, steaming by steam, taking out of the steamer, cooling, extruding water respectively, dicing the dried turnip and the dried beet respectively for later use, and cutting the dried salted vegetable to the length of 5-8 mm for later use; respectively putting the fresh diced pork and the air-dried diced pork into warm water of 40-50 ℃, boiling and fishing out, and draining water for later use.
(3) Seasoning and cooking, namely firstly frying the fresh diced pork and the air-dried diced pork to be five-flavored, then mixing the preserved vegetables, the dried radishes and the dried sweet potatoes which are prepared in the step (2) with the fried fresh diced pork and the air-dried diced pork, adding the fermented soya bean sauce inwards, mixing, then adding a proper amount of warm water, frying until the fresh diced pork and the air-dried diced pork are thoroughly cooked, and cooling and taking out of the pot to obtain the spiced cabbages;
(4) packaging, namely performing vacuum packaging on the spiced cabbages obtained in the step (3) according to parts, and printing the packaging time and the valid period on a packaging bag until the spiced cabbages are stored and transported in a refrigerating box;
(5) and (3) steaming, namely unpacking and separately containing the spiced cabbages in the step (4) in parts in a final restaurant, steaming for 10-20 minutes in a steam box, and taking out of the steam box to obtain the instant spiced cabbages.
The preparation method of the fermented soya bean sauce comprises the following steps:
1) soaking, namely soaking the fermented soybeans in clear water for 2-3 hours, and then washing the fermented soybeans with clear water for at least two times for later use;
2) drying, namely putting the washed fermented soya beans in a drying oven and drying;
3) grinding, namely putting the dried fermented soya beans into a grinder to grind into powder;
4) seasoning, adding salt, white sugar, shallot ginger water, light soy sauce, dark soy sauce, cooking wine, extremely fresh flavor and thirteen spices into the fermented soybean powder, and fully stirring to obtain the fermented soybean paste.
Technical solution of the present invention, the present invention is described above by way of example with reference to the specific embodiments, and it is obvious that the specific implementation of the present invention is not limited by the above-described manner, and it is within the scope of the present invention to employ various insubstantial modifications of the method concept and technical solution of the present invention, or to directly apply the concept and technical solution of the present invention to other occasions without modification.
Claims (4)
1. A preparation method of spiced cabbages is characterized in that the spiced cabbages comprise 150-350 parts of dried pickled cabbages, 250-300 parts of dried turnips, 100-350 parts of dried beet, 200-300 parts of diced meat and 20-100 parts of fermented soya bean paste; the preparation method comprises the following steps:
(1) preparing materials, namely preparing dried preserved vegetables, dried turnips, dried sweet vegetables and diced meat according to a ratio, respectively cleaning and soaking the dried preserved vegetables, the dried turnips and the dried beets for 1-2 hours, fishing out, and squeezing to filter out water for later use; preparing fresh pork and air-dried pork, respectively cleaning, draining surface water, and cutting into 5-8 mm diced meat for later use;
(2) steaming, namely putting the prepared dried salted vegetable, dried turnip and dried beet into a steamer respectively, steaming by steam, taking out of the steamer, cooling, extruding water respectively, dicing the dried turnip and the dried beet respectively for later use, and cutting the dried salted vegetable to the length of 5-8 mm for later use; respectively putting the fresh diced pork and the air-dried diced pork into warm water at 40-50 ℃, boiling and fishing out, and draining water for later use;
(3) seasoning and cooking, namely firstly frying the fresh diced pork and the air-dried diced pork to be five-flavored, then mixing the preserved vegetables, the dried radishes and the dried sweet potatoes which are prepared in the step (2) with the fried fresh diced pork and the air-dried diced pork, adding the fermented soya bean sauce inwards, mixing, then adding a proper amount of warm water, frying until the fresh diced pork and the air-dried diced pork are thoroughly cooked, and cooling and taking out of the pot to obtain the spiced cabbages;
(4) packaging, namely performing vacuum packaging on the spiced cabbages obtained in the step (3) according to parts, and printing the packaging time and the valid period on a packaging bag until the spiced cabbages are stored and transported in a refrigerating box;
(5) and (3) steaming, namely unpacking and separately containing the spiced cabbages in the step (4) in parts in a final restaurant, steaming for 10-20 minutes in a steam box, and taking out of the steam box to obtain the instant spiced cabbages.
2. The method for preparing spiced cabbages as set forth in claim 1, wherein the fermented soybean paste is prepared by:
1) soaking, namely soaking the fermented soybeans in clear water for 2-3 hours, and then washing the fermented soybeans with clear water for at least two times for later use;
2) drying, namely putting the washed fermented soya beans in a drying oven and drying;
3) grinding, namely putting the dried fermented soya beans into a grinder to grind into powder;
4) seasoning, adding salt, white sugar, shallot ginger water, light soy sauce, dark soy sauce, cooking wine, extremely fresh flavor and thirteen spices into the fermented soybean powder, and fully stirring to obtain the fermented soybean paste.
3. The method of claim 1, wherein the chicken oil and the lard are first added to the frying pan when the fresh diced pork and the air-dried diced pork are fried.
4. The preparation method of the spiced cabbage of claim 1, wherein the fresh diced pork comprises 70-90% of diced vegetarian meat, 10-30% of diced fat meat, and the ratio of the air-dried diced pork to the fresh diced pork is 0.1-0.2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110077901.0A CN112841557A (en) | 2021-01-20 | 2021-01-20 | Preparation method of spiced cabbage |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110077901.0A CN112841557A (en) | 2021-01-20 | 2021-01-20 | Preparation method of spiced cabbage |
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| CN112841557A true CN112841557A (en) | 2021-05-28 |
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| CN202110077901.0A Pending CN112841557A (en) | 2021-01-20 | 2021-01-20 | Preparation method of spiced cabbage |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152978A (en) * | 2022-08-19 | 2022-10-11 | 闽南师范大学 | Low-salt preserved old vegetables and processing method thereof |
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| JP2002238492A (en) * | 2001-02-21 | 2002-08-27 | Takayuki Takahashi | Attached seasoning for fermented soybean 'mustard- containing sauce for fermented soybean' |
| CN103355626A (en) * | 2012-03-30 | 2013-10-23 | 李雪娇 | Liquid seasoning for mixing |
| CN104824628A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for Jiangxi flavor Heijiangshao |
| CN105661464A (en) * | 2016-04-01 | 2016-06-15 | 广州聚注专利研发有限公司 | Fermented soybean flavored vegetarian meat condiment and preparation method thereof |
| CN106262637A (en) * | 2015-06-25 | 2017-01-04 | 骆六容 | A kind of Cooking Seasoning agent |
| CN109221948A (en) * | 2018-09-04 | 2019-01-18 | 安徽食亿鲜食品有限公司 | A kind of characteristic fermentation natto composite seasoning sauce and its processing technology |
| CN110710638A (en) * | 2019-10-31 | 2020-01-21 | 湖南俏小楚科技有限公司 | Preparation method of instant cured meat dish |
-
2021
- 2021-01-20 CN CN202110077901.0A patent/CN112841557A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2002238492A (en) * | 2001-02-21 | 2002-08-27 | Takayuki Takahashi | Attached seasoning for fermented soybean 'mustard- containing sauce for fermented soybean' |
| CN103355626A (en) * | 2012-03-30 | 2013-10-23 | 李雪娇 | Liquid seasoning for mixing |
| CN104824628A (en) * | 2015-05-25 | 2015-08-12 | 江西师范大学 | Preparation method for Jiangxi flavor Heijiangshao |
| CN106262637A (en) * | 2015-06-25 | 2017-01-04 | 骆六容 | A kind of Cooking Seasoning agent |
| CN105661464A (en) * | 2016-04-01 | 2016-06-15 | 广州聚注专利研发有限公司 | Fermented soybean flavored vegetarian meat condiment and preparation method thereof |
| CN109221948A (en) * | 2018-09-04 | 2019-01-18 | 安徽食亿鲜食品有限公司 | A kind of characteristic fermentation natto composite seasoning sauce and its processing technology |
| CN110710638A (en) * | 2019-10-31 | 2020-01-21 | 湖南俏小楚科技有限公司 | Preparation method of instant cured meat dish |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152978A (en) * | 2022-08-19 | 2022-10-11 | 闽南师范大学 | Low-salt preserved old vegetables and processing method thereof |
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Application publication date: 20210528 |