CN1513362A - Seasoning bag contg. wild vegetables, and its prodn. method - Google Patents
Seasoning bag contg. wild vegetables, and its prodn. method Download PDFInfo
- Publication number
- CN1513362A CN1513362A CNA031440207A CN03144020A CN1513362A CN 1513362 A CN1513362 A CN 1513362A CN A031440207 A CNA031440207 A CN A031440207A CN 03144020 A CN03144020 A CN 03144020A CN 1513362 A CN1513362 A CN 1513362A
- Authority
- CN
- China
- Prior art keywords
- bag
- wild
- meat
- rosetangle
- bone
- 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
Classifications
-
- Y02A40/948—
Landscapes
- Seasonings (AREA)
Abstract
A wild vegetable flavouring package is composed of main food bag, wild vegetable bag and flavouring bag. Said main food bag contains cooked yak meat and bone, salt, black pepper, Caoguo, ginger, Chinese prickly ash, etc. Said wild vegetable bag contains cooked yak, meat, wild champignon, wild shallot, etc. Said flavouring bag contains hot pepper oil, tomato paste and wild garlic clove paste.
Description
Technical field
The invention discloses a kind of seasoning bag of instant food, particularly relating to a kind of is that the three guarantees of raw material are the wild vegetable seasoning bag and the production method thereof of one with the game vegetables.
Background technology
Along with the development of food industry, various instant food, Dried and Fresh Vegetables, convenient dish etc. have enriched people's life, and particularly various chafing dish seasoning bags are adapting to the different crowd of taste.But contain wild mountain delicacy in the various seasoning bags and can be used as the seasoning bag of cooking condiment, yet there are no record.
Summary of the invention
The purpose of this invention is to provide a kind of with wild vegetable seasoning bag and the production method thereof formed by material object bag, vegetables bag and flavor bag for raw material such as Yak Meat, wild mushroom, wild chopped spring onion, wild pteridophyte.
Technical scheme of the present invention is achieved in that this wild vegetable seasoning bag is made up of material object bag, wild vegetable bag and flavor bag, wherein:
(1) component and the proportioning of described bag in kind are: cooked beef 20%-40%; Bone 10%-20%; Blue or green salt 2%-8%; Black pepper 0.5%-1%; Tsaoko 0.7%-1%; Ginger 2%-3%; Chinese prickly ash 1.3%-2%; Osmanthus seed 0.2%-0.5%; Meat button 0.3%-0.5%; Brown sugar 0.8%-1.5%; Rapeseed oil 0.4%-1.5%; Broad bean starch 0.3%-1%;
(2) component of described wild vegetable bag and proportioning are: cooked beef 80%-60%; The celestial mushroom 10%-20% of wild perfume (or spice); Wild chopped spring onion 3%-6%; Wild pteridophyte 5%-10%; Wild caraway 2%-4%;
(3) component and proportioning described and the flavor bag are: chilli oil 6%-10%; Tomato ketchup 90%-85%; Wild mashed garlic sauce 4%-5%.
The production method of this wild vegetable seasoning bag is:
(1) production process of described bag in kind is: the Yak Meat bone that picks a bone Yak Meat and clean with a pointed instrument that will choose is put into container simultaneously, adds the cold water soak of 2 times in incarnation bone, and the time is no less than 4 hours; Heated rapidly afterwards 30-60 minute, when temperature reached 95 ℃-98 ℃, elimination floated over the foreign material on boiling water surface, was warmed to 100 ℃; In container, add cold water again, make the interior temperature of container reduce to 90 ℃, stir the meat bone, when heating, heat behind the elimination foreign material to 100 ℃ to 95 ℃-98 ℃; So heat, the elimination foreign material, stir the method at least three times repeatedly of meat bone; Add blue or green salt 2%-3%, behind the flavouring bag, under 100 ℃ of temperature, boiled 2-4 hour;
(2) meat bone in the container is pulled out, the Psalliota arvensis of choosing is put into container in 10% ratio, warm fire be heated to 80 ℃-95 ℃ stewed 1-2 hour, well-done Yak Meat, seasoning matter bag and Psalliota arvensis are pulled out simultaneously;
(3) will cooked beef select 1/3rd meat for use after the dehydration, 1/2nd mushrooms are processed into meat foam mushroom foam and put into the container of cooking meat, and add the brown sugar of 0.8%-1.5%, heat to 90 ℃-100 ℃ stewed 0.5-1 hour, stew to meat mushroom foam and become pasty state, add the broad bean starch of 0.3%-1%, promptly make meat mushroom sauce;
(4) between in another pot, heating refined oil to 120 ℃-200 ℃, in oil, put into 40% wild chopped spring onion fried 10-20 minute, elimination green onion slag, oil cooling but back are put into the oil of 0.2%-1% in meat mushroom sauce, the needs deal of food is carried out the branch packing and promptly made bag in kind according to joining.
Because adopted the wild vegetable and the Qinghai-Tibet pollution-free special product Yak Meat of pure natural in the rosetangle seasoning bag of the present invention, delicious flavour alcohol is former, special taste contains natural nutrition composition, is preferred flavouring indispensable during people live.
The specific embodiment
How further specify technical solution of the present invention below in conjunction with embodiment realizes:
Rosetangle seasoning bag of the present invention is made up of material object bag, rosetangle bag and flavor bag, and the component and the proportioning of described bag in kind are: cooked beef 20%-40%; Bone 10%-20%; Blue or green salt 2%-8%; Black pepper 0.5%-1%; Tsaoko 0.7%-1%; Ginger 2%-3%; Chinese prickly ash 1.3%-2%; Osmanthus seed 0.3%-0.5%; Meat button 0.3%-0.5%; Brown sugar 0.8%-1.5%; Broad bean starch 0.3%-1%; The component and the proportioning of described rosetangle bag are: cooked beef 80%-60%; The celestial mushroom 10%-20% of wild perfume (or spice); Wild chopped spring onion 3%-6%; Wild pteridophyte 5%-10%; Wild caraway 2%-4%; Component and proportioning described and the flavor bag are: chilli oil 6%-10%; Tomato ketchup 90%-85%; Wild mashed garlic sauce 4%-5%.
The best proportioning of described bag in kind is: cooked beef 30%-35%; Bone 10%-15%; Blue or green salt 3%-5%; Black pepper 0.8%-0.9%; Tsaoko 0.8%-1%; Ginger 2.5%; Chinese prickly ash 1.5%-2%; Osmanthus seed 0.3%-0.4%; Meat button 0.3%-0.4%; Brown sugar 1.0%-1.4%; Rapeseed oil 0.8%-1.4%; Broad bean starch 0.5%-0.8%;
The best proportioning of described rosetangle bag is: cooked beef 70%-65%; The celestial mushroom 15%-20% of wild perfume (or spice); Wild chopped spring onion 4%-6%; Wild pteridophyte 8%-5%; Wild caraway 3%-4%;
Best proportioning described and the flavor bag is: chilli oil 6%-8%; Tomato ketchup 90%-87%; Wild mashed garlic sauce 4%-5%.
The preparation method of rosetangle seasoning bag of the present invention: the manufacturing process of described bag in kind is: the Yak Meat bone that picks a bone Yak Meat and clean with a pointed instrument that will choose is put into container simultaneously, adds the cold water soak of 2 times in incarnation bone, and the time is no less than 4 hours; Heated rapidly afterwards 30-60 minute, when temperature reached 95 ℃-98 ℃, elimination floated over the foreign material on boiling water surface, was warmed to 100 ℃; In container, add cold water again, make the interior temperature of container reduce to 90 ℃, stir the meat bone, when heating, heat behind the elimination foreign material to 100 ℃ to 95 ℃-98 ℃; So heat, the elimination foreign material, stir the method at least three times repeatedly of meat bone; Add blue or green salt 2%-3%, behind the flavouring bag, under 100 ℃ of temperature, boiled 2-4 hour; Meat bone in the container is pulled out, the Psalliota arvensis of choosing is put into container in 10% ratio, warm fire be heated to 80 ℃-95 ℃ stewed 1-2 hour, well-done Yak Meat, seasoning matter bag and Psalliota arvensis are pulled out simultaneously; Will cooked beef select 1/3rd meat for use after the dehydration, 1/2nd mushrooms are processed into meat foam mushroom foam and put into the container of cooking meat, and add the brown sugar of 0.8%-1.5%, heat to 90 ℃ of C-100 ℃ of stewed 0.5-1 hours, stew to meat mushroom foam and become pasty state, add the broad bean starch of 0.3%-1%, promptly make meat mushroom sauce;
Between in another pot, heating refined oil to 120 ℃-200 ℃, in oil, put into 40% wild chopped spring onion fried 10-20 minute, elimination green onion slag, oil cooling but back are put into the oil of 0.2%%-1% in meat mushroom sauce, the needs deal of food is carried out the branch packing and promptly made bag in kind according to joining.
The manufacturing process of the rosetangle of described rosetangle seasoning bag bag is: material object is packed make 2/3rds of the cooked beef that processes and be cut into the square of 30-50 square millimeter, thick 0.5-1 millimeter, dry for standby by horizontal hair;
Material object packed do 1/2nd of the Psalliota arvensis process to be cut into thick be 1 millimeter thin slice, dry for standby;
The wild chopped spring onion of choosing is dried under the sun or dry standby;
The wild mountain fern dish that selecting and purchasing is good soaked in boiling water after 1-2 minute to be pulled out, and filament shape dry for standby is cut into along stem in the dehydration back;
The wild mountain coriander that selecting and purchasing is good spread on clean plank, dry standby;
Will with serve material by joined food need deal to carry out branch packing promptly to make the rosetangle bag.
The manufacturing process with the flavor bag of described rosetangle seasoning bag is: the capsicum oil content pouch-packaged that will select for use oneself to process is standby;
To select for use manufactured tomato ketchup branch pouch-packaged standby;
The wild garlic that selecting and purchasing is good is processed into mashed garlic with stone implement, woodenware or porcelain tool, and is standby in the lighttight vacuum packaging bag of packing into;
Chilli oil, tomato ketchup, wild mashed garlic are divided in together the bag of making and distinguish the flavor of.
Any food face of rosetangle seasoning Bao Keyu of the present invention, rice and other various vegetables culinary art collocation are in harmonious proportion to be used.Rosetangle seasoning bag of the present invention can change other wild vegetable of preparation transposing with the region consumer demand, and plus-minus part condiment enlarges taste accommodation.
Embodiment 1
Bag preparation in kind: the bone Yak Meat that picks a bone Yak Meat and clean with a pointed instrument that second is chosen is put into container, the cold water soak that adding and meat bone are 2 times is after at least 4 hours, heated rapidly 30 minutes, when making water temperature reach 95 ℃, the foreign material that the elimination vessel surface floats, heating after 100 ℃ adds cold water in the container and makes in the container of cooking meat temperature reduce to 90 ℃, stirs the meat bone, heats to 100 ℃ behind the elimination foreign material when heating to 95 ℃ again.The method of heating again behind the elimination foreign material operates three times at least repeatedly, fully the foreign material in the elimination soup.Black pepper 0.5%, tsaoko 1%, ginger 2.5%, Chinese prickly ash 1.5%, osmanthus seed 0.2%, meat button 0.3% are put into soup after binding up with gauze and making the flavouring bag, add blue or green salt 2% and under 100 ℃ of temperature, boil simultaneously with the meat bone and boil 2 hours.Then pull meat bone out, the whole Psalliota arvensis of choosing is put into soup in 10% ratio, the temperature fire was stewed 1 hour for 85 ℃, and well-done Yak Meat, seasoning matter bag and Psalliota arvensis are pulled out simultaneously.Will cooked beef select 1/3rd meat for use after the dehydration, 1/2nd mushrooms are processed into meat foam mushroom foam and put into the container soup of cooking meat, and add 0.8% brown sugar and stew 0.5 hour under 90 ℃ of temperature, add 0.5% pea starch and promptly make meat mushroom sauce.In another pot, refined oil is heated to 120 ℃, 40% wild chopped spring onion was put into oil cauldron fried 20 minutes, elimination green onion slag, treat that oil cooling but waters oil in the meat mushroom sauce by 0.5% of meat mushroom sauce the back, make meat mushroom sauce and remain 20% water content, the needs deal of food is carried out branch packing and is promptly made bag in kind according to joining.
Rosetangle bag preparation: select for use material object to pack to do 2/3rds of the cooked beef that processes to be cut into 30 square millimeters, thick 0.5 millimeter square or the sliced meat of other shapes by horizontal hair, the oven dry back is standby; A ripe Psalliota arvensis of selecting for use material object to pack to do to process of/2nd is cut into 1 millimeter thin slice, and the oven dry back is standby; Under the sun, dry or dry standby choosing clean wild chopped spring onion; The wild mountain fern dish that selecting and purchasing is cleaned soaked in boiling water after 1 minute to be pulled out, and filament shape dry for standby is cut into along stem in the dehydration back; The wild mountain coriander that selecting and purchasing is cleaned spread on clean plank, dry standby; More than multiple dish material mix the back and carry out the branch packing by the actual needs deal and promptly make the rosetangle bag.
With flavor bag preparation: select existing " celestial hot red pepper oil " for use, it is standby to be packed as parcel; Select existing tomato ketchup for use, it is standby to be packed as pouch-packaged; The wild garlic that selecting and purchasing is cleaned is processed into mashed garlic with stone implement, woodenware or enamel utensil, and is standby in the lighttight vacuum packaging bag of packing into rapidly; With three kinds of seasoning bags of promptly making and distinguish the flavor of packaging together.
Embodiment 2
Bag preparation in kind: the Yak Meat bone that picks a bone Yak Meat and clean with a pointed instrument that will choose is put into container, the cold water soak that adding and meat bone are 2 times is after at least 4 hours, heated rapidly 40 minutes, when making water temperature reach 98 ℃, the foreign material that the elimination vessel surface floats, heat and continue in container, to add cold water after 100 ℃ and make in the container of cooking meat temperature reduce to 90 ℃, stir the meat bone, heat again to 100 ℃ behind the elimination foreign material when heating to 98 ℃.The method of heating again behind the elimination foreign material operates three times at least repeatedly, fully the foreign material in the elimination soup.Chinese prickly ash 1.3%, ginger 2.5%, black pepper 0.7%, tsaoko 0.8%, meat button 0.5%, osmanthus seed 0.3% are put into soup after binding up with gauze and making the flavouring bag, adding blue or green salt 4% boils under 100 ℃ of temperature with the meat bone boil 2.5 hours simultaneously, then pull meat bone out, the whole Psalliota arvensis of choosing is put into soup in 15% ratio, the temperature fire was stewed 1.5 hours for 85 ℃, and well-done Yak Meat, seasoning matter bag and Psalliota arvensis are pulled out simultaneously.Will cooked beef select 1/3rd meat for use after the dehydration, 1/2nd ripe Psalliota arvensis is processed into meat foam mushroom foam and puts into the container soup of cooking meat, and adds 1% brown sugar and stewes 0.8 hour under 90 ℃ of temperature, adds 0.8% pea starch and promptly makes meat mushroom sauce.In another pot rapeseed oil is heated to 140C, 40% wild chopped spring onion was put into oil cauldron fried 15 minutes, elimination green onion slag treats that oil cooling but afterwards waters oil in the meat mushroom sauce by 0.8% of meat mushroom sauce, and the meat mushroom sauce of making remains 20% water content.The needs deal of food is carried out branch packing and is promptly made bag in kind according to joining.
Rosetangle bag preparation: select for use material object to pack to do 2/3rds of the cooked beef that processes to be cut into 30 square millimeters, thick 1 millimeter square or the sliced meat of other shapes by horizontal hair, the oven dry back is standby; A ripe wild mushroom of selecting for use material object to pack to do to process of/2nd is cut into 1 millimeter thin slice, and the oven dry back is standby; Under the sun, dry or dry standby choosing clean wild chopped spring onion; The wild mountain coriander that selecting and purchasing is cleaned spread on clean plank, dry standby; The wild pteridophyte that selecting and purchasing is cleaned soaked in boiling water after 1 minute to be pulled out, and filament shape dry for standby is cut into along stem in the dehydration back; More than multiple dish material mix the back and carry out the branch packing by the actual needs deal and promptly make the rosetangle bag.
With flavor bag preparation: select existing " celestial hot red pepper oil " for use, it is standby to be packed as parcel; It is standby to select for use existing tomato ketchup to be divided into inner wrapping; The wild garlic that selecting and purchasing is cleaned is processed into mashed garlic with stone implement, woodenware or enamel utensil, and is standby in the lighttight vacuum packaging bag of packing into rapidly; With three kinds of seasoning bags of promptly making and distinguish the flavor of packaging together.
Embodiment 3
Bag preparation in kind: the Yak Meat bone that picks a bone Yak Meat and clean with a pointed instrument that will choose is put into container, the cold water soak that adding and meat bone are 2 times is after at least 4 hours, heated rapidly 60 minutes, make water temperature reach 96 ℃, the foreign material that the elimination vessel surface floats, heating after 100 ℃ adds cold water in the container and makes in the container of cooking meat temperature reduce to 90 ℃, stirs the meat bone, heats to 100 ℃ behind the elimination foreign material when heating to 96 ℃ again.The method of heating again behind the elimination foreign material operates three times at least repeatedly, fully the foreign material in the elimination soup.Ginger 2%, Chinese prickly ash 2%, tsaoko 0.7%, black pepper 1%, osmanthus seed 0.5%, meat button 0.4% are put into soup after binding up with gauze and making the flavouring bag, add blue or green salt 3% and under 100 ℃ of temperature, boil simultaneously with the meat bone and boil 3 hours.Then pull meat bone out, the whole Psalliota arvensis of choosing is put into soup in 20% ratio, the temperature fire was stewed 2 hours for 85 ℃, and well-done Yak Meat, seasoning matter bag and Psalliota arvensis are pulled out simultaneously.Will cooked beef select 1/3rd meat for use after the dehydration, 1/2nd mushrooms are processed into meat foam mushroom foam and put into the container soup of cooking meat, and add 1.5% brown sugar and stew 1 hour under degree 90C temperature, add 1% pea starch and promptly make meat mushroom sauce.In another pot rapeseed oil is heated to 200C, 40% wild chopped spring onion was put into oil cauldron fried 10 minutes, elimination green onion slag treats that oil cooling but afterwards waters oil in the meat mushroom sauce by 1% of meat mushroom sauce, and the meat mushroom sauce of making remains 20% water content.The needs deal of food is carried out branch packing and is promptly made bag in kind according to joining.
Rosetangle bag preparation: select for use material object to pack to do 2/3rds of the cooked beef that processes to be cut into 30 square millimeters, thick 1.5 millimeters square or the sliced meat of other shapes by contrary silk, the oven dry back is standby; A ripe Psalliota arvensis of selecting for use material object to pack to do to process of/2nd is cut into 1 millimeter thin slice, and the oven dry back is standby; Under the sun, dry or dry standby choosing clean wild chopped spring onion; The wild pteridophyte that selecting and purchasing is cleaned soaked in boiling water after 1 minute to be pulled out, and filament shape dry for standby is cut into along stem in the dehydration back; The wild mountain coriander that selecting and purchasing is cleaned spread on clean plank, dry standby; More than multiple dish material mix the back and carry out the branch packing by the actual needs deal and promptly make the rosetangle bag.
With flavor bag preparation: it is standby to select for use existing " celestial hot red pepper oil " to be packed as inner wrapping; It is standby to select for use existing tomato ketchup to be divided into pouch-packaged; The wild garlic that selecting and purchasing is cleaned is processed into mashed garlic with stone implement, woodenware or enamel utensil, and is standby in the lighttight vacuum packaging bag of packing into rapidly; With three kinds of seasoning bags of promptly making and distinguish the flavor of packaging together.
Claims (6)
1, a kind of rosetangle seasoning bag is made up of material object bag, rosetangle bag and flavor bag, it is characterized in that:
(1), the component and the proportioning of described bag in kind are: cooked beef 20%-40%; Bone 10%-20%; Blue or green salt 2-8%; Black pepper 0.5-1%; Tsaoko 0.7-1%; Ginger 2-3%; Chinese prickly ash 1.3-2%; Osmanthus seed 0.2-0.5%; Meat button 0.3-0.5%; Brown sugar 0.8-1.5%; Rapeseed oil 0.4-1.5%; Broad bean starch 0.3-1%;
(2), the component and the proportioning of described rosetangle bag are: cooked beef 80%-60%; The celestial mushroom 10%-20% of wild perfume (or spice); Wild chopped spring onion 3%-6%; Wild pteridophyte 5%-10%; Wild caraway 2%-4%;
(3), component and proportioning described and the flavor bag are: chilli oil 6%-10%; Tomato ketchup 90%-85%; Wild mashed garlic sauce 4%-5%.
2, according to the described rosetangle seasoning of claim 1 bag, it is characterized in that:
(1), the best proportioning of described bag in kind is: cooked beef 30-35%; Bone 10%-15%; Blue or green salt 3-5%; Black pepper 0.8%-0.9%; Tsaoko 0.8-1%; Ginger 2.5%; Chinese prickly ash 1.5-2%; Osmanthus seed 0.3-0.4%; Meat button 0.3-0.4%; Brown sugar 1.0-1.4%; Rapeseed oil 0.8-1.4%; Broad bean starch 0.5-0.8%;
(2), the best proportioning of described rosetangle bag is: cooked beef 70-65%; The celestial mushroom 15%-20% of wild perfume (or spice); Wild chopped spring onion 4%-6%; Wild pteridophyte 8%-5%; Wild caraway 3%-4%;
(3), best proportioning described and the flavor bag is: chilli oil 6%-8%; Tomato ketchup 90%-87%; Wild mashed garlic sauce 4%-5%.
3, a kind of preparation method of rosetangle seasoning bag is characterized in that:
(1), the manufacturing process of described bag in kind is: the Yak Meat bone that picks a bone Yak Meat and clean with a pointed instrument that will choose is put into container simultaneously, adds the cold water soak of 2 times in incarnation bone, and the time is no less than 4 hours; Heated rapidly afterwards 30-60 minute, when temperature reached 95 ℃-98 ℃, elimination floated over the foreign material on boiling water surface, was warmed to 100 ℃; In container, add cold water again, make the interior temperature of container reduce to 90 ℃, stir the meat bone, when heating, heat behind the elimination foreign material to 100 ℃ to 95 ℃-98 ℃; So heat, the elimination foreign material, stir the method at least three times repeatedly of meat bone; Add blue or green salt 2%-3%, behind the flavouring bag, under 100 ℃ of temperature, boiled 2-4 hour;
(2), the meat bone in the container is pulled out, the Psalliota arvensis of choosing is put into container in 10% ratio, warm fire be heated to 80 ℃ to 95 ℃ stewed 1-2 hour, well-done Yak Meat, seasoning matter bag and Psalliota arvensis are pulled out simultaneously;
(3), with select three after the cooked beef dehydration for use/-meat, 1/2nd mushrooms are processed into meat foam mushroom foam and put into the container of cooking meat, and add the brown sugar of 0.8-1.5%, heat to 90 ℃ of-100 ℃ of C and stewed 0.5-1 hour, stew to meat mushroom foam and become pasty state, add the broad bean starch of 0.3-1%, promptly make meat mushroom sauce;
(4), between in another pot, heating refined oil to 120 ℃-200 ℃, in oil, put into 40% wild chopped spring onion fried 10-20 minute, elimination green onion slag, oil cooling but back are put into the oil of 0.2-1% in meat mushroom sauce, the needs deal of food is carried out the branch packing and promptly made bag in kind according to joining.
4, the preparation method of rosetangle seasoning bag according to claim 3 is characterized in that: the manufacturing process of described rosetangle bag is:
(1) material object is packed makes 2/3rds of the cooked beef process and be cut into the square of 30-50 square millimeter, thick 0.5-1 millimeter, dry for standby by horizontal hair;
(2) material object is packed do 1/2nd of the Psalliota arvensis process to be cut into thick be 1 millimeter thin slice, dry for standby;
(3) the wild chopped spring onion of choosing is dried under the sun or dry standby;
(4) wild mountain fern dish that selecting and purchasing is good soaks in boiling water after 1-2 minute and pulls out, and filament shape dry for standby is cut into along stem in the dehydration back;
(5) wild mountain coriander that selecting and purchasing is good spread on clean plank, dry standby;
(6) will with serve material by joined food need deal to carry out branch packing promptly to make the rosetangle bag.
5, the preparation method of rosetangle seasoning bag according to claim 3 is characterized in that:
(1) will select for use manufactured capsicum oil content pouch-packaged standby;
(2) will select for use manufactured tomato ketchup branch pouch-packaged standby;
(3) selecting and purchasing is good wild garlic is processed into mashed garlic with stone implement, woodenware or porcelain tool, and is standby in the lighttight vacuum packaging bag of packing into;
(4) chilli oil, tomato ketchup, wild mashed garlic is packaging together, the bag of making and distinguish the flavor of.
6, any food face of rosetangle seasoning Bao Keyu of the present invention, rice and other various vegetables culinary art collocation are in harmonious proportion and use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA031440207A CN1513362A (en) | 2003-02-27 | 2003-07-26 | Seasoning bag contg. wild vegetables, and its prodn. method |
Applications Claiming Priority (3)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN03106919 | 2003-02-27 | ||
| CN03106919.3 | 2003-02-27 | ||
| CNA031440207A CN1513362A (en) | 2003-02-27 | 2003-07-26 | Seasoning bag contg. wild vegetables, and its prodn. method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1513362A true CN1513362A (en) | 2004-07-21 |
Family
ID=34276230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA031440207A Pending CN1513362A (en) | 2003-02-27 | 2003-07-26 | Seasoning bag contg. wild vegetables, and its prodn. method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1513362A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125846A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Plateau special instant food and preparation method thereof |
| CN103461921A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Allium macrostemon flavor food and preparation method thereof |
| CN104323198A (en) * | 2014-05-12 | 2015-02-04 | 湖北文理学院 | Special seasoning for cooking fish meat with longstamen onion |
| CN105053967A (en) * | 2015-07-10 | 2015-11-18 | 郎溪县志瑞企业信息服务有限公司 | Instant flavoring sauce containing sheep bones and processing method thereof |
| CN109673914A (en) * | 2018-12-29 | 2019-04-26 | 宁夏宁杨食品有限公司 | A kind of preparation method of Hand-Pulled Noodles with Beef soup stock |
-
2003
- 2003-07-26 CN CNA031440207A patent/CN1513362A/en active Pending
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103125846A (en) * | 2012-08-01 | 2013-06-05 | 大连工业大学 | Plateau special instant food and preparation method thereof |
| CN103125846B (en) * | 2012-08-01 | 2014-07-23 | 西藏缘苍工贸有限责任公司 | Plateau special instant food and preparation method thereof |
| CN103461921A (en) * | 2013-08-31 | 2013-12-25 | 徐州绿之野生物食品有限公司 | Allium macrostemon flavor food and preparation method thereof |
| CN103461921B (en) * | 2013-08-31 | 2014-07-02 | 徐州绿之野生物食品有限公司 | Allium macrostemon flavor food and preparation method thereof |
| CN104323198A (en) * | 2014-05-12 | 2015-02-04 | 湖北文理学院 | Special seasoning for cooking fish meat with longstamen onion |
| CN104323198B (en) * | 2014-05-12 | 2015-12-09 | 湖北文理学院 | The special flavouring of the little wild garlic culinary art flesh of fish |
| CN105053967A (en) * | 2015-07-10 | 2015-11-18 | 郎溪县志瑞企业信息服务有限公司 | Instant flavoring sauce containing sheep bones and processing method thereof |
| CN109673914A (en) * | 2018-12-29 | 2019-04-26 | 宁夏宁杨食品有限公司 | A kind of preparation method of Hand-Pulled Noodles with Beef soup stock |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102599445B (en) | Formula and processing technology of seasoning packet for pork with preserved vegetable | |
| CN102630959B (en) | Formula and processing technology of red-cooked pork flavoring bag | |
| CN102630958B (en) | Formula and processing technology of black pepper beef flavoring bag | |
| EP2991499A1 (en) | Green sichuan pepper flavouring oil composition | |
| CN101978875A (en) | Mushroom lily meat paste can and preparation method thereof | |
| CN101785540A (en) | Bibimbap and preparation method thereof | |
| CN104172225A (en) | Braised beef conditioning package and processing technology thereof | |
| KR100959255B1 (en) | Cooking method of gamjatang and gamjatang | |
| CN103750274A (en) | Barbeque sauce and preparation method thereof | |
| CN103027325A (en) | Preparation method for special hot and sour rice noodles | |
| CN1513362A (en) | Seasoning bag contg. wild vegetables, and its prodn. method | |
| KR100927945B1 (en) | Method for manufacturing ssukddeok-ddeokgalbi and ssukddeok-ddeokgalbi manufactured thereby | |
| CN1454520A (en) | Fish with sour-soup and its making process | |
| KR101707948B1 (en) | Seasoning sauce for fried glutinous eel, and manufacturing method of fried glutinous eel using the same | |
| KR20080017505A (en) | Hotpepper paste sauce for boiled rice and method thereof | |
| CN110558489A (en) | preparation method of chicken feet with pickled peppers | |
| KR101919694B1 (en) | Composition for teriyaki source with incense of live coals and process of preparation thereof | |
| KR20130008764A (en) | Beef rib and fish egg stew and manufacturing method thereof | |
| KR101209547B1 (en) | Method for gravy using a lotus leaf and cooking for gizzard shad using lotus leaf gravy | |
| CN103211249A (en) | Method for preparing cold canned spicy squid skin | |
| CN108157844A (en) | A kind of preparation method of instant seafood fish balls | |
| CN1183857C (en) | Local flavour dumpling and its making method | |
| CN112544733A (en) | Seasoning vegetable-mixing onion oil | |
| KR20040044806A (en) | The producing method of an instant fish and meat gruel | |
| KR102443671B1 (en) | Method for making minced condiment |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |