CN115969021A - Snail soup stock and production processing method thereof - Google Patents
Snail soup stock and production processing method thereof Download PDFInfo
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- CN115969021A CN115969021A CN202110630693.2A CN202110630693A CN115969021A CN 115969021 A CN115969021 A CN 115969021A CN 202110630693 A CN202110630693 A CN 202110630693A CN 115969021 A CN115969021 A CN 115969021A
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- 235000014347 soups Nutrition 0.000 title claims abstract description 64
- 241000237858 Gastropoda Species 0.000 title claims abstract description 32
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000003672 processing method Methods 0.000 title claims description 13
- 235000005979 Citrus limon Nutrition 0.000 claims abstract description 35
- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 35
- 235000021419 vinegar Nutrition 0.000 claims abstract description 33
- 239000000052 vinegar Substances 0.000 claims abstract description 33
- 241000287828 Gallus gallus Species 0.000 claims abstract description 22
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 20
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 14
- 235000004347 Perilla Nutrition 0.000 claims abstract description 12
- 235000020188 drinking water Nutrition 0.000 claims abstract description 12
- 239000003651 drinking water Substances 0.000 claims abstract description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- 235000013373 food additive Nutrition 0.000 claims abstract description 11
- 239000002778 food additive Substances 0.000 claims abstract description 11
- 235000009508 confectionery Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 13
- 244000124853 Perilla frutescens Species 0.000 claims description 9
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 8
- 239000000463 material Substances 0.000 claims description 8
- 240000002234 Allium sativum Species 0.000 claims description 7
- 235000004611 garlic Nutrition 0.000 claims description 7
- 239000004223 monosodium glutamate Substances 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical compound [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- TVLJNOHNHRBUBC-SIHAWKHTSA-J [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O Chemical compound [Na+].[Na+].[Na+].[Na+].O[C@@H]1[C@@H](COP([O-])([O-])=O)O[C@H]([C@@H]1O)n1cnc2c(O)ncnc12.Nc1nc2n(cnc2c(=O)[nH]1)[C@@H]1O[C@H](COP([O-])([O-])=O)[C@@H](O)[C@H]1O TVLJNOHNHRBUBC-SIHAWKHTSA-J 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 239000004193 disodium 5'-ribonucleotide Substances 0.000 claims description 6
- 235000013888 disodium 5'-ribonucleotide Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 229940073490 sodium glutamate Drugs 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000005520 cutting process Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 12
- 235000019634 flavors Nutrition 0.000 abstract description 12
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 abstract description 6
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 abstract description 2
- 229930003268 Vitamin C Natural products 0.000 abstract description 2
- 150000001413 amino acids Chemical class 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 150000001720 carbohydrates Chemical class 0.000 abstract description 2
- 108010053500 delicious peptide Proteins 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 239000008369 fruit flavor Substances 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 235000019154 vitamin C Nutrition 0.000 abstract description 2
- 239000011718 vitamin C Substances 0.000 abstract description 2
- 241000229722 Perilla <angiosperm> Species 0.000 abstract 3
- 206010013911 Dysgeusia Diseases 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 description 6
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 235000012149 noodles Nutrition 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000011888 snacks Nutrition 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- -1 Carbohydrate compound Chemical class 0.000 description 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 description 1
- 240000009023 Myrrhis odorata Species 0.000 description 1
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 235000012550 Pimpinella anisum Nutrition 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 240000003889 Piper guineense Species 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 235000016639 Syzygium aromaticum Nutrition 0.000 description 1
- 244000223014 Syzygium aromaticum Species 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 229940024606 amino acid Drugs 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 235000017803 cinnamon Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000019659 mouth feeling Nutrition 0.000 description 1
- 239000008194 pharmaceutical composition Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 159000000000 sodium salts Chemical class 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
Classifications
-
- 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
Abstract
The invention provides a snail soup stock which comprises soup stock and lemon fruit vinegar, wherein the soup stock comprises the following raw materials in parts by weight: 10-20 parts of snail meat, 5-10 parts of pig bone, 10-13 parts of chicken, 3-5 parts of purple perilla, 6-9 parts of edible salt, 3-5 parts of chicken extract, 2-4 parts of white granulated sugar, 2-5 parts of brewed soy sauce, 3-5 parts of sweet fermented flour sauce, 0.5-1.5 parts of spices, 2-4 parts of food additive, 0.2-0.8 part of edible essence and 120-200 parts of drinking water. The soup stock of the invention has original taste and flavor, is rich in nutrition, and the soup stock is rich in 18 flavor amino acids and delicious peptides, is mellow and rich, and is fresh, fragrant and delicious; the added perilla has rich flavor, effectively removes fishy smell and increases flavor, and perfectly combines the perilla, the escargots and the broth to endow the food with full and rich taste; meanwhile, the prepared lemon fruit vinegar has aromatic and rich lemon flavor, is sour and cool in fruit flavor and sweet after taste, is rich in vitamin C, citric acid and saccharides, can promote the production of body fluid and invigorate the stomach, improves the body resistance and enables the whole taste of the snail soup stock to be more fresh and unique.
Description
Technical Field
The invention relates to the technical field of snail rice noodles, in particular to a snail soup stock, a production and processing method thereof, and a preparation method thereof.
Background
The snail powder is one of special snacks in Liuzhou city of the autonomous region of the Guangxi Zhuang nationality, and has unique flavors of spicy, refreshing, fresh, sour and hot. Is the famous snack with local characteristics in Liuzhou. The snail rice noodles are delicious because of the unique soup materials. The soup material is prepared from natural spices and gourmet powder such as snail, rhizoma kaempferiae, anise, cinnamon, clove, various hot peppers and the like. 20/8/2018, and "Liuzhou snail rice noodles" obtain national geographical logo trademarks. However, the existing soup stock for snails is single in taste, not rich enough in taste and not refreshing enough in soup taste.
Disclosure of Invention
Technical problem to be solved
Aiming at the defects of the prior art, the invention provides the snail soup stock, the production method and the preparation method thereof, and solves the problems that the taste of the existing snail soup stock is single, the mouth feeling is not rich enough, and the soup taste is not refreshing enough.
(II) technical scheme
In order to achieve the purpose, the invention is realized by the following technical scheme: the snail soup stock comprises soup stock and lemon fruit vinegar, wherein the soup stock comprises the following raw materials in parts by weight: 10-20 parts of snail meat, 5-10 parts of pig bone, 10-13 parts of chicken, 3-5 parts of purple perilla, 6-9 parts of edible salt, 3-5 parts of chicken extract, 2-4 parts of white granulated sugar, 2-5 parts of brewed soy sauce, 3-5 parts of sweet fermented flour paste, 0.5-1.5 parts of spices, 2-4 parts of food additives, 0.2-0.8 part of edible essence and 120-200 parts of drinking water;
the lemon fruit vinegar comprises the following raw materials in parts by weight: 60-70 parts of brewed vinegar, 15-20 parts of drinking water, 10-15 parts of lemon, 2-5 parts of garlic, 1.5-3 parts of white granulated sugar, 1-3 parts of pepper, 1-2 parts of edible salt and 1-2 parts of monosodium glutamate.
Preferably, the food additive comprises sodium glutamate, disodium 5 '-ribonucleotide and potassium sorbate, wherein the ratio of the sodium glutamate to the disodium 5' -ribonucleotide to the potassium sorbate is 60.
The production and processing method of the soup stock comprises the following steps:
s1, respectively cleaning and putting snail meat, pig large bones, chicken and purple perilla into a pot, putting into a pressure cooker, adding drinking water and spices, and stewing for 8-10 hours to obtain a soup base A;
s2, filtering the soup A obtained in the S1, cooling to 50-60 ℃, boiling for 2-3 hours again, and concentrating to obtain a soup B;
s3, adding the soup base B prepared in the step S2 into edible salt, white granulated sugar, brewed soy sauce, sweet fermented flour paste, chicken extract, food additive and edible essence, and mixing to prepare soup-stock;
and S4, sterilizing the soup stock and packaging the soup stock into bags according to the volume of 65g per bag.
The production and processing method of the lemon fruit vinegar comprises the following steps:
a. cleaning lemons, cutting the lemons into slices and removing seeds for later use;
b. putting the lemon slices, the white granulated sugar, the hot pepper and the garlic in the step a into a sealed tank, and adding brewed vinegar for brewing;
c. sealing the sealed tank of the infusion material in the step b, standing for 20-30 days, and fermenting to obtain vinegar A;
d. filtering the vinegar material A, adding edible salt and monosodium glutamate, mixing to obtain lemon fruit vinegar, sterilizing the lemon fruit vinegar, and packaging into bags according to the volume of 25g per bag.
Preferably, the chicken extract is chicken flavor powder.
Preferably, the spices include flos Caryophylli, rhizoma Zingiberis recens, capsici fructus, cortex Cinnamomi Japonici, herba Rosmarini officinalis, fructus Zanthoxyli, rhizoma Kaempferiae, and fructus Anisi Stellati.
(III) advantageous effects
The invention provides a snail soup stock, a production processing method thereof, a preparation method thereof and a preparation method thereof. The method has the following beneficial effects:
the soup stock of the invention has original taste and flavor and rich nutrition, and the soup stock is rich in 18 flavor amino acids and delicious peptides, mellow and strong, fresh and delicious; the added perilla has rich flavor, effectively removes fishy smell and increases flavor, and perfectly combines the perilla, the escargots and the broth to endow the food with full and rich taste; meanwhile, the prepared lemon fruit vinegar is aromatic and rich in lemon flavor, sour and sweet in fruit flavor, is rich in vitamin C, citric acid and saccharides, can promote the production of body fluid and invigorate the stomach, improves the body resistance and enables the whole taste of the snail soup stock to be more fresh and unique, and in the later period, sour bamboo shoots and sour beans which are unique in Liuzhou and have local characteristics are added, and special chili oil is added, so that a globally unique snail powder delicious taste is formed.
Detailed Description
The following will clearly and completely describe the technical solutions 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 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.
The first embodiment is as follows:
the embodiment of the invention provides the soup stock for the snails, which comprises soup stock and lemon fruit vinegar, wherein the soup stock comprises the following raw materials in parts by weight: 20 parts of snail meat, 5 parts of pig large bones, 10 parts of chicken, 5 parts of purple perilla, 6 parts of edible salt, 3 parts of chicken extract, 2 parts of white granulated sugar, 5 parts of brewed soy sauce, 3 parts of sweet fermented flour paste, 1 part of spices, 2 parts of food additive, 0.3 part of edible essence and 150 parts of drinking water;
the lemon fruit vinegar comprises the following raw materials in parts by weight: 70 parts of brewed vinegar, 15 parts of drinking water, 5 parts of lemon, 2 parts of garlic, 3 parts of white granulated sugar, 1 part of chili, 2 parts of edible salt and 2 parts of monosodium glutamate.
The food additive comprises sodium glutamate, disodium 5 '-ribonucleotide and potassium sorbate, wherein the proportion of the sodium glutamate, the disodium 5' -ribonucleotide and the potassium sorbate is 60.
The production and processing method of the soup stock comprises the following steps:
s1, respectively cleaning and putting snail meat, pig bones, chicken and purple perilla into a pot, putting the pot into a pressure cooker, adding drinking water and spices, and stewing for 10 hours to obtain a soup base A;
s2, filtering the soup A obtained in the S1, cooling to 60 ℃, boiling for 3 hours again, and concentrating to obtain a soup B;
s3, adding the soup base B prepared in the S2 into white granulated sugar, brewed soy sauce, chicken extract, food additive and edible essence, and mixing to prepare soup stock;
and S4, sterilizing the soup stock and packaging the soup stock into bags according to the volume of 65g per bag.
The production and processing method of the lemon fruit vinegar comprises the following steps:
a. cleaning lemons, cutting the lemons into slices and removing seeds for later use;
b. putting the lemon slices, the white granulated sugar, the hot pepper and the garlic in the step a into a sealed tank, and adding brewed vinegar for brewing;
c. sealing the sealed tank of the infusion material in the step b, standing for 30 days, and fermenting to obtain vinegar A;
d. filtering the vinegar material A, adding edible salt and monosodium glutamate, mixing to obtain lemon fruit vinegar, sterilizing the lemon fruit vinegar, and packaging into bags according to the volume of 25g per bag.
The chicken extract is chicken fresh powder.
The spice comprises flos Caryophylli, rhizoma Zingiberis recens, capsici fructus, cortex Cinnamomi Japonici, herba Rosmarini officinalis, fructus Zanthoxyli, rhizoma Kaempferiae, and fructus Anisi Stellati.
The second embodiment:
the embodiment of the invention provides a snail soup stock, a production processing method thereof, a preparation method thereof and a preparation method thereof, and the embodiment is different from the embodiment I in that: the snail soup stock is characterized in that: the soup stock comprises soup stock and lemon fruit vinegar, wherein the soup stock comprises the following raw materials in parts by weight: 15 parts of snail meat, 10 parts of pig bone, 13 parts of chicken, 3 parts of purple perilla, 9 parts of edible salt, 5 parts of chicken extract, 3 parts of white granulated sugar, 4 parts of brewed soy sauce, 1.5 parts of spice, 3 parts of food additive, 0.8 part of edible essence and 200 parts of drinking water, and the sweet fermented flour paste is not added.
The lemon fruit vinegar comprises the following raw materials in parts by weight: 60 parts of brewed vinegar, 20 parts of drinking water, 13 parts of lemon, 5 parts of garlic, 1.5 parts of white granulated sugar, 3 parts of hot pepper, 1 part of edible salt and 1 part of monosodium glutamate.
The soup-stock prepared according to example 1 was tested for soup-stock nutritional ingredient in the screw soup-stock as follows:
| item | Each 100 g | NRV％ |
| (Energy) | 650 kilojoule | 18％ |
| Protein | 8.6 g | 14％ |
| Fat | 7.5 g | 13％ |
| Carbohydrate compound | 13.3 g | 4％ |
| Sodium salt | 3984 mg of a pharmaceutical composition | 199％ |
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (6)
1. The snail soup stock is characterized in that: the snail soup stock comprises soup stock and lemon fruit vinegar, wherein the soup stock comprises the following raw materials in parts by weight: 10-20 parts of snail meat, 5-10 parts of pig bone, 10-13 parts of chicken, 3-5 parts of purple perilla, 6-9 parts of edible salt, 3-5 parts of chicken extract, 2-4 parts of white granulated sugar, 2-5 parts of brewed soy sauce, 3-5 parts of sweet fermented flour paste, 0.5-1.5 parts of spices, 2-4 parts of food additives, 0.2-0.8 part of edible essence and 120-200 parts of drinking water;
the lemon fruit vinegar comprises the following raw materials in parts by weight: 60-70 parts of brewed vinegar, 15-20 parts of drinking water, 10-15 parts of lemon, 2-5 parts of garlic, 1.5-3 parts of white granulated sugar, 1-3 parts of hot pepper, 1-2 parts of edible salt and 1-2 parts of monosodium glutamate.
2. The soup stock of spiral shell as claimed in claim 1, wherein: the food additive comprises sodium glutamate, disodium 5 '-ribonucleotide and potassium sorbate, wherein the ratio of the sodium glutamate to the disodium 5' -ribonucleotide to the potassium sorbate is (60).
3. The soup stock and the production and processing method thereof as claimed in claim 1, wherein the soup stock comprises the following components: the production and processing method of the soup stock comprises the following steps:
s1, respectively cleaning and putting snail meat, pig large bones, chicken and purple perilla into a pot, putting into a pressure cooker, adding drinking water and spices, and stewing for 8-10 hours to obtain a soup base A;
s2, filtering the soup A obtained in the S1, cooling to 50-60 ℃, boiling for 2-3 hours again, and concentrating to obtain a soup B;
s3, adding the soup base B prepared in the step S2 into edible salt, white granulated sugar, brewed soy sauce, sweet fermented flour paste, chicken extract, food additive and edible essence, and mixing to prepare soup-stock;
and S4, sterilizing the soup stock and packaging the soup stock into bags according to the volume of 65g per bag.
4. The soup stock and the production and processing method thereof as claimed in claim 1, wherein the soup stock comprises the following components: the production and processing method of the lemon fruit vinegar comprises the following steps:
a. cleaning lemons, cutting the lemons into slices and removing seeds for later use;
b. putting the lemon slices, the white granulated sugar, the hot pepper and the garlic in the step a into a sealed tank, and adding brewed vinegar for brewing;
c. sealing the sealed tank of the infusion material in the step b, standing for 20-30 days, and fermenting to obtain vinegar A;
d. filtering the vinegar material A, adding edible salt and monosodium glutamate, mixing to obtain lemon fruit vinegar, sterilizing the lemon fruit vinegar, and packaging into bags according to the volume of 25g per bag.
5. The soup stock for spiral shells as claimed in claim 1, wherein: the chicken extract is chicken fresh powder.
6. The soup stock of spiral shell as claimed in claim 1, wherein: the spice comprises flos Caryophylli, rhizoma Zingiberis recens, capsici fructus, cortex Cinnamomi Japonici, herba Rosmarini officinalis, fructus Zanthoxyli, rhizoma Kaempferiae, and fructus Anisi Stellati.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110630693.2A CN115969021A (en) | 2021-06-07 | 2021-06-07 | Snail soup stock and production processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110630693.2A CN115969021A (en) | 2021-06-07 | 2021-06-07 | Snail soup stock and production processing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115969021A true CN115969021A (en) | 2023-04-18 |
Family
ID=85966735
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110630693.2A Pending CN115969021A (en) | 2021-06-07 | 2021-06-07 | Snail soup stock and production processing method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN115969021A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105018327A (en) * | 2015-08-11 | 2015-11-04 | 昆明拓东调味食品有限公司 | Lemon vinegar and production process thereof |
| CN105852006A (en) * | 2016-05-12 | 2016-08-17 | 柳州市螺蛳粉协会 | Recipe to soup of snail rice noodle |
| CN108094873A (en) * | 2017-12-29 | 2018-06-01 | 柳州市螺状元食品有限公司 | A kind of boiling type spiral shell powder and preparation method thereof |
| CN109619513A (en) * | 2018-12-27 | 2019-04-16 | 柳州市乐哈哈食品科技有限公司 | River snails rice noodle meat soup-blend sauce bag |
-
2021
- 2021-06-07 CN CN202110630693.2A patent/CN115969021A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105018327A (en) * | 2015-08-11 | 2015-11-04 | 昆明拓东调味食品有限公司 | Lemon vinegar and production process thereof |
| CN105852006A (en) * | 2016-05-12 | 2016-08-17 | 柳州市螺蛳粉协会 | Recipe to soup of snail rice noodle |
| CN108094873A (en) * | 2017-12-29 | 2018-06-01 | 柳州市螺状元食品有限公司 | A kind of boiling type spiral shell powder and preparation method thereof |
| CN109619513A (en) * | 2018-12-27 | 2019-04-16 | 柳州市乐哈哈食品科技有限公司 | River snails rice noodle meat soup-blend sauce bag |
Non-Patent Citations (1)
| Title |
|---|
| 顾艳君: "鲜味科学与鸡精调味料工艺概论", 31 January 2017, 上海科学普及出版社, pages: 39 * |
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