CN115152993A - Sauce and preparation method thereof - Google Patents
Sauce and preparation method thereof Download PDFInfo
- Publication number
- CN115152993A CN115152993A CN202210932806.9A CN202210932806A CN115152993A CN 115152993 A CN115152993 A CN 115152993A CN 202210932806 A CN202210932806 A CN 202210932806A CN 115152993 A CN115152993 A CN 115152993A
- Authority
- CN
- China
- Prior art keywords
- sauce
- allium chinense
- wheat
- parts
- negundo chastetree
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 244000295724 Allium chinense Species 0.000 claims abstract description 37
- 235000016790 Allium chinense Nutrition 0.000 claims abstract description 37
- 241000209140 Triticum Species 0.000 claims abstract description 25
- 235000021307 Triticum Nutrition 0.000 claims abstract description 25
- 244000248021 Vitex negundo Species 0.000 claims abstract description 25
- 235000013427 Vitex negundo var incisa Nutrition 0.000 claims abstract description 25
- 235000014961 Vitex negundo var negundo Nutrition 0.000 claims abstract description 25
- 235000014956 negundo chastetree Nutrition 0.000 claims abstract description 25
- 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 abstract description 11
- 229930006000 Sucrose Natural products 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 9
- 238000010411 cooking Methods 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 14
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 4
- 239000000654 additive Substances 0.000 claims 1
- 230000000996 additive effect Effects 0.000 claims 1
- 230000036541 health Effects 0.000 abstract description 13
- 210000000936 intestine Anatomy 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 7
- 206010061218 Inflammation Diseases 0.000 abstract description 5
- 230000003467 diminishing effect Effects 0.000 abstract description 5
- 230000004054 inflammatory process Effects 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 description 9
- 210000001035 gastrointestinal tract Anatomy 0.000 description 8
- 230000009286 beneficial effect Effects 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 159000000003 magnesium salts Chemical class 0.000 description 4
- NPNUFJAVOOONJE-ZIAGYGMSSA-N β-(E)-Caryophyllene Chemical compound C1CC(C)=CCCC(=C)[C@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-ZIAGYGMSSA-N 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 238000005457 optimization Methods 0.000 description 3
- 238000004321 preservation Methods 0.000 description 3
- NVEQFIOZRFFVFW-UHFFFAOYSA-N 9-epi-beta-caryophyllene oxide Natural products C=C1CCC2OC2(C)CCC2C(C)(C)CC21 NVEQFIOZRFFVFW-UHFFFAOYSA-N 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 2
- 239000004480 active ingredient Substances 0.000 description 2
- 229930013930 alkaloid Natural products 0.000 description 2
- 150000003797 alkaloid derivatives Chemical class 0.000 description 2
- FAMPSKZZVDUYOS-UHFFFAOYSA-N alpha-Caryophyllene Natural products CC1=CCC(C)(C)C=CCC(C)=CCC1 FAMPSKZZVDUYOS-UHFFFAOYSA-N 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- NPNUFJAVOOONJE-UHFFFAOYSA-N beta-cariophyllene Natural products C1CC(C)=CCCC(=C)C2CC(C)(C)C21 NPNUFJAVOOONJE-UHFFFAOYSA-N 0.000 description 2
- 229940117948 caryophyllene Drugs 0.000 description 2
- NPNUFJAVOOONJE-UONOGXRCSA-N caryophyllene Natural products C1CC(C)=CCCC(=C)[C@@H]2CC(C)(C)[C@@H]21 NPNUFJAVOOONJE-UONOGXRCSA-N 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000004936 stimulating effect Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- 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
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a sauce and a preparation method thereof, wherein the sauce comprises 0.1-0.5 part of negundo chastetree leaves, 1-30 parts of wheat, 5-10 parts of allium chinense, 1-5 parts of white sugar and 0.5-8 parts of edible salt; the preparation method of the sauce comprises the following steps: deactivating allium chinense, cooking wheat, and collecting negundo chastetree leaves; fermenting wheat and negundo chastetree leaves, and pickling allium chinense. The sauce prepared by the invention can play the roles of eliminating dampness, diminishing inflammation and protecting health on intestines and stomach.
Description
Technical Field
The invention relates to the technical field of sauces, and particularly relates to a sauce and a preparation method thereof.
Background
The sauce is prepared from various food materials and seasonings by deep processing, and is a liquid product matched with staple food. Different sauces have different characteristics, some can increase the delicate flavor of food or excite the flavor of the food, and some can adjust the taste of the food and enrich the diversity of the food. Such as vegetables, meat, coarse cereals, fruits and the like, and the prepared different sauces have unique flavor and mouthfeel. In addition, the sauce can be made according to personal preference, and further more diversified and more suitable food combinations are realized.
The sauce is used as a common food blending auxiliary material, is widely used in daily cooking, has great potential, and can well fit the broad health care and health preservation market if the sauce can be combined with health care and health preservation to develop the sauce with the health care and health preservation effect. The sauce not only helps to season food, but also can provide various trace elements and nutritional ingredients, and can achieve the effect of preventing and treating diseases by carrying out medicated diet compatibility according to personal physical conditions.
At present, no sauce which can play the roles of eliminating dampness, diminishing inflammation, protecting health and the like on intestines and stomach exists in the market.
Disclosure of Invention
The invention aims to provide a sauce and a preparation method thereof, which can play the roles of eliminating dampness, diminishing inflammation and protecting health on intestines and stomach.
The embodiment of the invention is realized by the following technical scheme:
on one hand, the invention discloses a sauce which comprises the following components in parts by weight: 0.1 to 0.5 portion of negundo chastetree leaves, 1 to 30 portions of wheat, 5 to 10 portions of allium chinense, 1 to 5 portions of white sugar and 0.5 to 8 portions of edible salt.
On the other hand, the invention also discloses a preparation method of the sauce, which comprises the following steps:
s1, deactivating allium chinense, cooking wheat, and collecting negundo chastetree leaves;
s2, fermenting the wheat and the negundo chastetree leaves, and pickling the allium chinense.
In an embodiment of the present invention, in step S1, the method for deactivating allium chinense includes: boiling the allium chinense so that the water content of the allium chinense is 50-70%.
In an embodiment of the present invention, in step S1, the method for pickling allium chinense includes: the weight portions of the components are as follows: 0.5-8 parts of edible salt and 1-5 parts of white sugar, and fermenting for 5-7 months.
In an embodiment of the present invention, in step S2, the specific method for fermenting wheat and negundo chastetree leaves is as follows: the fermentation temperature is controlled at 15-32 ℃.
The technical scheme of the embodiment of the invention at least has the following advantages and beneficial effects:
1. magnesium salts and active ingredients in the negundo chastetree leaves and the wheat protect beneficial bacteria in the gastrointestinal tract, so that the effects of eliminating dampness, diminishing inflammation and protecting health are achieved on the gastrointestinal tract;
2. magnesium salts in the wheat play a role in promoting the whole fermentation process;
3. the chemical substances such as caryophyllene and alkaloid in the negundo chastetree leaves have the effects of eliminating dampness, guiding qi downward and clearing heat for the gastrointestinal tract, protecting the gastrointestinal tract and reducing greasiness and stimulating appetite.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are a part of the embodiments of the present invention, but not all of the embodiments. The components of embodiments of the present invention generally described herein may be arranged and designed in a wide variety of different configurations.
Thus, the following detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be obtained by a person skilled in the art without inventive step based on the embodiments of the present invention, are within the scope of protection of the present invention.
Example 1
The sauce comprises the following components in parts by weight: 0.1 to 0.5 portion of negundo chastetree leaves, 1 to 30 portions of wheat, 5 to 10 portions of allium chinense, 1 to 5 portions of white sugar and 0.5 to 8 portions of edible salt.
Example 2
In this example, optimization was performed based on example 1. The sauce comprises the following components in parts by weight: 0.1 part of negundo chastetree leaves, 1 part of wheat, 5 parts of allium chinense, 1 part of white sugar and 0.5 part of edible salt.
Example 3
In this example, optimization was performed based on example 1. The sauce comprises the following components in parts by weight: 0.5 part of negundo chastetree leaves, 30 parts of wheat, 5 parts of allium chinense, 5 parts of white sugar and 8 parts of edible salt.
Example 4
In this example, optimization was performed based on example 1. The sauce comprises the following components in parts by weight: 0.3 part of negundo chastetree leaves, 15 parts of wheat, 2 parts of allium chinense, 2 parts of white sugar and 4 parts of edible salt.
Example 5
A preparation method of sauce comprises the following steps:
s1, deactivating allium chinense, cooking wheat, and collecting negundo chastetree leaves;
s2, fermenting the wheat and the negundo chastetree leaves, and pickling the allium chinense.
Specifically, in step S1, the method for deactivating allium chinense comprises the following steps: boiling the allium chinense so that the water content of the allium chinense is 50-70%. The growth of the allium chinense is stopped through high temperature, and more nutrition of the allium chinense is ensured to be used for fermentation.
Specifically, in step S1, the method for pickling allium chinense includes: the weight portions of the components are as follows: 0.5 And (3) fermenting for 5 months by using the edible salt and 1 part of white sugar.
Specifically, in step S2, the specific method for fermenting wheat and negundo chastetree leaves is as follows: the fermentation temperature is controlled at 15-32 ℃. The temperature is 15-32 ℃, which is the optimal temperature for fermentation, is beneficial to the taste of the fermented sauce, and the micromolecule protein is easier to be absorbed by intestines and stomach, and is beneficial to the health care of the intestines and stomach.
Example 6
A preparation method of sauce comprises the following steps:
s1, deactivating allium chinense, cooking wheat, and collecting negundo chastetree leaves;
s2, fermenting the wheat and the negundo chastetree leaves, and pickling the allium chinense.
Specifically, in the step S1, the allium chinense de-enzyming method comprises the following steps: boiling the allium chinense to ensure that the water content of the allium chinense is 50-70 percent. The growth of the allium chinense is stopped through high temperature, and the allium chinense is ensured to have more nutrition for fermentation
Specifically, in step S1, the method for pickling allium chinense includes: the weight portions of the components are as follows: 8. and (5) fermenting for 7 months by using edible salt and white sugar in parts.
Specifically, in step S2, the specific method for fermenting wheat and negundo chastetree leaves is as follows: the fermentation temperature is controlled at 15-32 ℃. The temperature is 15-32 ℃, which is the optimal temperature for fermentation, is beneficial to the taste of the fermented sauce, and the micromolecule protein is easier to be absorbed by intestines and stomach, and is beneficial to the health care of the intestines and stomach.
In summary, the embodiments of the present invention have the following advantages:
1. magnesium salts and active ingredients in the negundo chastetree leaves and the wheat protect beneficial bacteria in the gastrointestinal tract, so that the effects of eliminating dampness, diminishing inflammation and protecting health are achieved on the gastrointestinal tract;
2. magnesium salts in the wheat play a role in promoting the whole fermentation process;
3. the chemical substances such as caryophyllene and alkaloid in the negundo chastetree leaves have the effects of clearing damp, guiding qi downward and clearing heat on the gastrointestinal tract, protecting the gastrointestinal tract, and reducing greasiness and stimulating appetite.
The above is only a preferred embodiment of the present invention, and is not intended to limit the present invention, and various modifications and changes will occur to those skilled in the art. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. The sauce is characterized by comprising the following components in parts by weight: 0.1 to 0.5 portion of negundo chastetree leaves, 1 to 30 portions of wheat, 5 to 10 portions of allium chinense, 1 to 5 portions of white sugar and 0.5 to 8 portions of edible salt.
2. A method for preparing a sauce according to claim 1, characterized by comprising the following steps:
s1, deactivating allium chinense, cooking wheat, and collecting negundo chastetree leaves;
s2, fermenting the wheat and the negundo chastetree leaves, and pickling the allium chinense.
3. The preparation method of sauce according to claim 2, wherein in the step S1, the method for deactivating allium chinense comprises the following steps: boiling the allium chinense so that the water content of the allium chinense is 50-70%.
4. The preparation method of sauce according to claim 2, wherein in the step S1, the method for pickling allium chinense comprises the following steps: the weight portions of the additive are: 0.5-8 parts of edible salt and 1-5 parts of white sugar, and fermenting for 5-7 months.
5. The method for preparing sauce according to claim 2, wherein the specific method for fermenting wheat and negundo chastetree leaves in step S2 is as follows: the fermentation temperature is controlled at 15-32 ℃.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210932806.9A CN115152993A (en) | 2022-08-04 | 2022-08-04 | Sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210932806.9A CN115152993A (en) | 2022-08-04 | 2022-08-04 | Sauce and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115152993A true CN115152993A (en) | 2022-10-11 |
Family
ID=83478885
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210932806.9A Pending CN115152993A (en) | 2022-08-04 | 2022-08-04 | Sauce and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115152993A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039925A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis food and preparation method thereof |
| CN103039924A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Spicy Chinese allium black pickle and processing method thereof |
| CN103960640A (en) * | 2013-02-06 | 2014-08-06 | 左芳 | Production preparation method for health-preserving flavoring paste |
| CN104172034A (en) * | 2014-06-27 | 2014-12-03 | 浙江科技学院 | Quick processing method of crystal allium chinense |
| CN106473088A (en) * | 2016-09-28 | 2017-03-08 | 成都尚碧净家政服务有限公司 | A kind of plant five-leaved chaste tree salty sauce and preparation method thereof |
-
2022
- 2022-08-04 CN CN202210932806.9A patent/CN115152993A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103039925A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Fermented black allium chinensis food and preparation method thereof |
| CN103039924A (en) * | 2012-12-28 | 2013-04-17 | 徐州绿之野生物食品有限公司 | Spicy Chinese allium black pickle and processing method thereof |
| CN103960640A (en) * | 2013-02-06 | 2014-08-06 | 左芳 | Production preparation method for health-preserving flavoring paste |
| CN104172034A (en) * | 2014-06-27 | 2014-12-03 | 浙江科技学院 | Quick processing method of crystal allium chinense |
| CN106473088A (en) * | 2016-09-28 | 2017-03-08 | 成都尚碧净家政服务有限公司 | A kind of plant five-leaved chaste tree salty sauce and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 郭凤琴等: "《家制酱菜》", pages: 108 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102342550A (en) | Pickled pepper peanut and processing method thereof | |
| KR100851913B1 (en) | Seasoning source for marine product and fish | |
| CN104824626A (en) | Beef-tomato sauce | |
| CN107373529A (en) | A kind of preparation method of olive dish | |
| KR20130001560A (en) | Process for preparing yacon pickle | |
| KR101471450B1 (en) | Smoked duck and chicken using mulberry or manufacturing method thereof | |
| KR20160067347A (en) | Manufacturing method of spices for a pepper-pot soup | |
| CN108576773B (en) | Preparation method of minced garlic chili sauce | |
| CN106579103A (en) | Instant suaeda salsa cold dish and production method thereof | |
| CN115152993A (en) | Sauce and preparation method thereof | |
| CN103461959B (en) | Formula and preparing method of instant dried small shrimp sauce | |
| JPH0216958A (en) | Health drink added with main component of allium victorialis | |
| KR100279706B1 (en) | Method of manufacturing red pepper paste using onion and garlic | |
| KR102484567B1 (en) | Spicy stir-fried chicken with high palatability and functionality, and method for preparing the same | |
| CN107223922A (en) | A kind of instant day lily of river taste | |
| CN107028167A (en) | A kind of capsicum mycelia and preparation method thereof | |
| KR100390095B1 (en) | Preparation method of gimchi with aloe gel | |
| KR20210052334A (en) | Preparation method for tempeh-containing sauce and sauce prepared thereby | |
| KR100805917B1 (en) | Spagetti sauce with squid viscera self-decomposition and manufacturing method thereof | |
| KR20170014240A (en) | Fermented black garlic comprising doenjang, ssamjang and cheonggukjang and Preparation Method Thereof | |
| CN113812599B (en) | Healthy and delicious food seasoning packet and preparation method thereof | |
| CN105901444B (en) | Health green plum drink and preparing method thereof | |
| CN110915883A (en) | Preparation and preservation method of coating preservative for cold fresh mutton | |
| KR20200098931A (en) | Manufacturing method of nature seasoning with nature materials and so on | |
| KR102667223B1 (en) | Manufacturing method of soybean paste using platycodon grandiflorum and helianthus tuberosus and the soybean paste thereby |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |