CN115039861A - Seasoning bag for fried pepper fragrant dried rice noodles and preparation method of seasoning bag - Google Patents
Seasoning bag for fried pepper fragrant dried rice noodles and preparation method of seasoning bag Download PDFInfo
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- CN115039861A CN115039861A CN202210315060.7A CN202210315060A CN115039861A CN 115039861 A CN115039861 A CN 115039861A CN 202210315060 A CN202210315060 A CN 202210315060A CN 115039861 A CN115039861 A CN 115039861A
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- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 35
- 240000007594 Oryza sativa Species 0.000 title claims abstract description 23
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 23
- 235000009566 rice Nutrition 0.000 title claims abstract description 23
- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 22
- 239000006002 Pepper Substances 0.000 title claims abstract description 21
- 235000016761 Piper aduncum Nutrition 0.000 title claims abstract description 21
- 235000017804 Piper guineense Nutrition 0.000 title claims abstract description 21
- 235000008184 Piper nigrum Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 235000012149 noodles Nutrition 0.000 title claims description 12
- 244000203593 Piper nigrum Species 0.000 title 1
- 239000010495 camellia oil Substances 0.000 claims abstract description 22
- 241000722363 Piper Species 0.000 claims abstract description 20
- 238000010438 heat treatment Methods 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 235000007862 Capsicum baccatum Nutrition 0.000 claims abstract description 14
- 235000013527 bean curd Nutrition 0.000 claims abstract description 14
- 239000001728 capsicum frutescens Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 13
- 239000008159 sesame oil Substances 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 12
- 244000291564 Allium cepa Species 0.000 claims abstract description 11
- 238000004806 packaging method and process Methods 0.000 claims abstract description 11
- 235000013312 flour Nutrition 0.000 claims abstract description 10
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 239000004278 EU approved seasoning Substances 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000005520 cutting process Methods 0.000 claims abstract description 7
- 238000001035 drying Methods 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 10
- 235000001270 Allium sibiricum Nutrition 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 5
- 206010024796 Logorrhoea Diseases 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 4
- 238000002791 soaking Methods 0.000 claims description 4
- 239000011229 interlayer Substances 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims 1
- 235000019198 oils Nutrition 0.000 claims 1
- 230000000903 blocking effect Effects 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 description 9
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 235000011888 snacks Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000021186 dishes Nutrition 0.000 description 2
- 238000009464 self-heating packaging Methods 0.000 description 2
- 241001180747 Hottea Species 0.000 description 1
- 241000758706 Piperaceae Species 0.000 description 1
- 241000207961 Sesamum Species 0.000 description 1
- 235000003434 Sesamum indicum Nutrition 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 238000003763 carbonization Methods 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000005429 filling process Methods 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23L5/12—Processes other than deep-frying or float-frying using cooking oil in direct contact with the food
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Cereal-Derived Products (AREA)
Abstract
The invention discloses a seasoning packet of fried pepper fragrant dry rice flour, which comprises the following raw materials of 50-90 g of tea oil, 150-250 g of fragrant dry slices with the length of 10-15mm and the thickness of 1-3mm, 10-20g of dry red pepper sections with the thickness of 8-12mm, 15-30 g of 40-80-mesh crushed pepper, 5-25 g of sesame oil, 3-6 g of dry chopped green onion sections with the thickness of 8-12mm, and 13-18 g of salt. A flavoring bag of fried pepper fragrant dry rice flour is prepared by selecting raw materials; cleaning, infiltrating or drying the selected raw materials; cutting the large-sized ingredients; selecting a planetary frying pan, and sterilizing; guiding the tea oil, the smoked bean curd and the seasonings into a planetary frying pan, heating, stir-frying, stirring and mixing uniformly; and (4) guiding the prepared seasoning into a sterile container, and packaging into seasoning packets by using a packaging machine. The invention can prevent the situation of conglomeration and blocking during the preparation, improves the preparation efficiency, solves the problems of repeated decoction, unsanitary processing and easy generation of harmful substances, provides a sanitary and high-quality instant product for consumers, and meets the requirements of people on catering rapidness and safety.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a seasoning packet of fried pepper fragrant dried rice noodles and a preparation method thereof.
Background
With the continuous development of society, the history of traditional catering culture in China is long, various catering gourmets are formed, snacks are widely loved by people, are general names of foods with special style and characteristics in taste, are made from local materials, can highlight local material culture and social life style, are important characteristics indispensable in a region, are main objects of thinking of hometown by tourists, have various local flavor snacks all over the world, have distinct characteristics due to local customs, have unique flavor, are not enough for modern people to eat snacks, can know local flavor by tasting different local flavor snacks except for an expert greedy, and are special snacks in southern China, are called flour by people on the right of China, are made from rice serving as a raw material through the processes of soaking, cooking, layering and the like, Filiform rice products, although the food of present rice flour preparation is various, and general rice flour is makeed through adding different edible material, does not have better condiment package to season, and the taste of the most condiment package of while is comparatively single, and the taste is comparatively general, consequently need use to explode the dry rice flour seasoning packet of hot pepper to improve taste and taste.
Disclosure of Invention
The invention aims to provide a seasoning packet of fried pepper fragrant dry rice noodles and a preparation method thereof, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a preparation method of a seasoning packet of fried pepper fragrant dried rice noodles comprises the following steps of selecting raw materials; step two, cleaning, soaking or drying; step three, crushing or cutting; step four, selecting and cleaning containers; step five, frying; sixthly, equally dividing the mixture into packaging finished products; the method is characterized in that:
in the first step, 500g of rice flour is divided into 4 parts (125 g of each part), and then 4 parts of smoked bean curd, dried chili segments, crushed chili, tea oil, sesame oil, dried chopped scallion pieces, salt and rice flour are formed;
in the second step, the selected raw materials are cleaned, soaked or dried.
In the third step, the large ingredients are cut, the smoked bean curd, the dried red pepper and the chive are cut and processed by using a cutting machine, and the cut smoked bean curd, the red pepper sections and the chive are contained by using a container;
in the fourth step, a planet frying pan with an interlayer is selected, steam is used for indirect heating, the stirring function is achieved, the temperature can be conveniently controlled according to the manufacturing requirement, the product quality can be guaranteed, the planet frying pan is sterilized and disinfected, the container is kept to be a sterile mixer in a reaction state, and the safety and the sanitation are guaranteed;
in the fifth step, tea oil is introduced into a planetary frying pan to be heated, the soaked dry pepper sections are introduced when the tea oil is heated to 60 ℃, the smoked sheet is introduced after the tea oil is fried for 1 to 2 minutes, the heating and stirring are continuously carried out for 15 to 30 minutes, then the heating temperature of the planetary frying pan is adjusted through temperature adjustment, the crushed pepper, the salt and the sesame oil are added to be uniformly stirred and mixed, and the heating is continuously carried out for 10 to 15 minutes;
in the sixth step, the planetary frying pan is cooled to 30-50 ℃, the prepared seasonings are guided out to a sterile container, the prepared seasonings are packaged into seasoning bags by using a packaging machine, the dry chopped green onions are packaged into independent small bags, and the prepared seasoning bags and the dry chopped green onions are stored in a warehouse.
The preparation method of the seasoning packet of the fried pepper fragrant dried rice noodles according to claim 2, which is characterized in that: adding a proper amount of salt for mixing, and stirring uniformly, can effectively improve the tasty degree, and can be quickly fused with other materials in subsequent mixing.
The preparation method of the seasoning packet of the fried pepper fragrant dried rice noodles according to claim 2, which is characterized in that: tea-seed oil, cured of smoked bean curd have effectually improved the preparation efficiency, need cool down the planet frying pan to 50 ~ 70 ℃ before adding garrulous hot pepper, sesame oil, can prevent that the high temperature from influencing the mixture of garrulous hot pepper, sesame oil.
Compared with the prior art, the invention has the beneficial effects that:
(1) according to the invention, the seasoning packet is in a block shape, and before being introduced into the planetary frying pan, a proper amount of salt is added for mixing and stirring uniformly, so that the tasty degree can be effectively improved, the seasoning packet can be quickly fused with other materials in subsequent mixing, and the tea oil and the smoked bean curd are fried by turning when being cured and fried to be slightly yellow, so that the agglomeration and blocking can be effectively prevented, the sticking to the pan is avoided, the making efficiency is effectively improved, the taste and flavor of the seasoning packet can be improved, and the edible taste is effectively improved.
(2) Not only ensures the full flavor, but also shortens the cooking processing time, and avoids the unsanitary long-time repeated boiling of the grease, the harmful substances generated by the long-time thermal denaturation of the cholesterol and the carbonization deterioration caused by the direct boiling processing of the raw materials such as the hot pepper, thereby solving the problems that the hot pot dishes in the prior art need repeated boiling, unsanitary processing and easily generate the harmful substances.
(3) The production method has simple processing procedures and short processing time, and adopts the hot-filling process to carry out self-heating type packaging, thereby effectively ensuring the food safety of the finished tea oil self-heating type instant chafing dish and being well applied to industrialized batch production.
(4) The packaging bag is a self-heating packaging bag or a self-heating packaging box, the packaging bag is sanitary and safe, easy to store and convenient to carry, self-heating can be completed within 7-10 minutes after unsealing, the heated dishes are more beneficial to health, and the requirements of vast consumers on catering rapidness and safety are met.
Drawings
FIG. 1 is a flow chart of the preparation process of the present invention;
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
In the description of the present invention, it should be noted that the terms "upper", "lower", "inner", "outer", "front", "rear", "both ends", "one end", "the other end", and the like indicate orientations or positional relationships based on those shown in the drawings, and are only for convenience of description and simplicity of description, but do not indicate or imply that the referred device or element must have a specific orientation, be constructed in a specific orientation, and be operated, and thus, should not be construed as limiting the present invention. Furthermore, the terms "first" and "second" are used for descriptive purposes only and are not to be construed as indicating or implying relative importance.
In the description of the present invention, it is to be noted that, unless otherwise explicitly specified or limited, the terms "mounted," "disposed," "connected," and the like are to be construed broadly, such as "connected," which may be fixedly connected, detachably connected, or integrally connected; can be mechanically or electrically connected; they may be connected directly or indirectly through intervening media, or they may be interconnected between two elements. The specific meanings of the above terms in the present invention can be understood in specific cases to those skilled in the art.
Referring to fig. 1, an embodiment of the present invention:
example 1
The seasoning bag comprises 50-90 g of tea oil, 150-250 g of smoked sheet with the length of 10-15mm and the thickness of 1-3mm, 10-20g of dried red pepper sections with the thickness of 8-12mm, 15-30 g of crushed pepper with the size of 40-80 meshes, 5-25 g of sesame oil, 3-6 g of dried onion sections with the thickness of 8-12mm and 13-18 g of salt.
A preparation method of a seasoning packet of fried pepper fragrant dried rice noodles comprises the following steps of selecting raw materials; step two, cleaning, soaking or drying; step three, crushing or cutting; step four, selecting and cleaning containers; step five, frying, namely adding raw materials into the cleaned container and stirring; sixthly, equally dividing the mixture into packaging finished products; the method is characterized in that:
in the first step, firstly, selecting tea oil, smoked bean curd, red pepper sections, crushed peppers, sesame, salt and chive which meet the requirements as raw materials according to the quality requirements;
in the second step, the selected raw materials are cleaned, soaked or dried.
In the third step, the large ingredients are cut, the smoked bean curd, the dried red pepper and the chive are cut and processed by using a cutting machine, and the cut smoked bean curd, the red pepper sections and the chive are contained by using a clean container;
in the fourth step, a planet frying pan with an interlayer is selected, steam is used for indirect heating, the stirring function is achieved, the temperature can be conveniently controlled according to the manufacturing requirement, the product quality can be guaranteed, the planet frying pan is sterilized and disinfected, the container is kept to be a sterile mixer in a reaction state, and the safety and the sanitation are guaranteed;
in the fifth step, tea oil is introduced into a planetary frying pan to be heated, the soaked dry red pepper sections are introduced when the tea oil is heated to 60 ℃, the smoked dry pieces are introduced after the tea oil is fried for 1 to 2 minutes, the heating and stirring are continuously carried out for 15 to 30 minutes, then the heating temperature of the planetary frying pan is adjusted through temperature adjustment, the crushed pepper, the salt and the sesame oil are added to be uniformly stirred and mixed, and the heating is continuously carried out for 10 to 15 minutes;
in the sixth step, the planetary frying pan is cooled to 30-50 ℃, the prepared seasonings are guided out to a sterile container, the prepared seasonings are packaged into seasoning bags by using a packaging machine, the dry chopped green onions are packaged into independent small bags, and the prepared seasoning bags and the dry chopped green onions are stored in a warehouse.
Example 2
The smoked bean curd is heated and dissolved by a small amount of hot tea oil; the cake-shaped edible salt is added into the planetary frying pan before being introduced into the planetary frying pan, and the mixture is uniformly stirred, so that the tasty degree can be effectively improved, and the edible salt can be quickly fused with other materials in subsequent mixing; tea-seed oil, cured and fried when slightly yellow, can effectually prevent to take place the condition of agglomerating the blocking, avoid causing the sticking pan, the effectual preparation efficiency that has improved, need cool down the planet frying pan to 30 ~ 70 ℃ before adding red pepper festival, dry spring onions flower, can prevent that the high temperature from influencing the mixture of red pepper festival, sesame oil, convenient and fast.
The invention is not described in detail, but is well known to those skilled in the art.
Finally, it is to be noted that: although the present invention has been described in detail with reference to examples, it will be understood by those skilled in the art that various changes may be made and equivalents may be substituted without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (4)
1. The seasoning packet of the fried pepper fragrant dried rice noodles is characterized in that: the raw materials of the oil comprise 50-90 g of tea oil, 150-250 g of smoked sheet with the length of 10-15mm and the thickness of 1-3mm, 10-20g of dried red pepper sections with the length of 8-12mm, 15-30 g of 40-80-mesh crushed pepper, 5-25 g of sesame oil, 3-6 g of dried chopped green onion sections with the length of 8-12mm and 13-18 g of salt.
2. A preparation method of a seasoning packet of fried pepper fragrant dried rice noodles comprises the following steps of selecting raw materials; step two, cleaning, soaking or drying; step three, crushing or cutting; step four, selecting and cleaning containers; step five, stir-frying, namely adding the raw materials into the cleaned container and stirring; sixthly, equally dividing the mixture into packaging finished products; the method is characterized in that:
in the first step, 500g of rice flour is divided into 4 parts (125 g of each part), and then 4 parts of smoked bean curd, dried chili segments, crushed chili, tea oil, sesame oil, dried chopped scallion pieces, salt and rice flour are formed;
in the second step, the selected raw materials are cleaned, soaked or dried.
In the third step, the large ingredients are cut, the smoked bean curd, the dried red pepper and the chive are cut and processed by using a cutting machine, and the cut smoked bean curd, the red pepper sections and the chive are contained by using a clean container;
in the fourth step, a planet frying pan with an interlayer is selected, steam is used for indirect heating, the stirring function is achieved, the temperature can be conveniently controlled according to the manufacturing requirement, the product quality can be guaranteed, the planet frying pan is sterilized and disinfected, the container is kept to be a sterile mixer in a reaction state, and the safety and the sanitation are guaranteed;
in the fifth step, tea oil is introduced into a planetary frying pan to be heated, the soaked dry red pepper sections are introduced when the tea oil is heated to 60 ℃, the smoked dry pieces are introduced after the tea oil is fried for 1 to 2 minutes, the heating and stirring are continuously carried out for 15 to 30 minutes, then the heating temperature of the planetary frying pan is adjusted through temperature adjustment, the crushed pepper, the salt and the sesame oil are added to be uniformly stirred and mixed, and the heating is continuously carried out for 10 to 15 minutes;
in the sixth step, the planetary frying pan is cooled to 30-50 ℃, the prepared seasonings are guided out to a sterile container, the prepared seasonings are packaged into seasoning packets by using a packaging machine, the dried chopped green onion is packaged into independent small packets, and the prepared seasoning packets are stored in a warehouse.
3. The preparation method of the seasoning packet for the fried pepper flavored dry rice noodles according to claim 2, which is characterized by comprising the following steps of: adding a proper amount of salt for mixing, and stirring uniformly, can effectively improve the tasty degree, and can be quickly fused with other materials in subsequent mixing.
4. The preparation method of the seasoning packet for the fried pepper flavored dry rice noodles according to claim 2, which is characterized by comprising the following steps of: tea-seed oil, cured of smoked bean curd have effectually improved the preparation efficiency, need cool down the planet frying pan to 50 ~ 70 ℃ before adding garrulous hot pepper, sesame oil, can prevent that the high temperature from influencing the mixture of red garrulous hot pepper festival, sesame oil.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210315060.7A CN115039861A (en) | 2022-03-29 | 2022-03-29 | Seasoning bag for fried pepper fragrant dried rice noodles and preparation method of seasoning bag |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210315060.7A CN115039861A (en) | 2022-03-29 | 2022-03-29 | Seasoning bag for fried pepper fragrant dried rice noodles and preparation method of seasoning bag |
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| Publication Number | Publication Date |
|---|---|
| CN115039861A true CN115039861A (en) | 2022-09-13 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210315060.7A Pending CN115039861A (en) | 2022-03-29 | 2022-03-29 | Seasoning bag for fried pepper fragrant dried rice noodles and preparation method of seasoning bag |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509634A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of frozen pepper fragrant meat paste blended noodles |
| CN107259435A (en) * | 2017-07-27 | 2017-10-20 | 四川白家食品产业有限公司 | One kind conveniently emits dish and preparation method thereof |
| CN113017072A (en) * | 2021-04-27 | 2021-06-25 | 北京翰祺食品配料有限公司 | Xinjiang fried rice noodle sauce and preparation method thereof |
-
2022
- 2022-03-29 CN CN202210315060.7A patent/CN115039861A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106509634A (en) * | 2015-09-09 | 2017-03-22 | 伽力森主食产业（江苏）有限公司 | Preparation method of frozen pepper fragrant meat paste blended noodles |
| CN107259435A (en) * | 2017-07-27 | 2017-10-20 | 四川白家食品产业有限公司 | One kind conveniently emits dish and preparation method thereof |
| CN113017072A (en) * | 2021-04-27 | 2021-06-25 | 北京翰祺食品配料有限公司 | Xinjiang fried rice noodle sauce and preparation method thereof |
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Application publication date: 20220913 |