CN102150818A - Seasoning sauce and preparation method thereof - Google Patents
Seasoning sauce and preparation method thereof Download PDFInfo
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- CN102150818A CN102150818A CN2011100973924A CN201110097392A CN102150818A CN 102150818 A CN102150818 A CN 102150818A CN 2011100973924 A CN2011100973924 A CN 2011100973924A CN 201110097392 A CN201110097392 A CN 201110097392A CN 102150818 A CN102150818 A CN 102150818A
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- 235000015067 sauces Nutrition 0.000 title claims abstract description 33
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 235000011194 food seasoning agent Nutrition 0.000 title claims abstract description 9
- 239000000463 material Substances 0.000 claims abstract description 16
- 238000003756 stirring Methods 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 10
- 235000010749 Vicia faba Nutrition 0.000 claims abstract description 9
- 240000006677 Vicia faba Species 0.000 claims abstract description 9
- 235000002098 Vicia faba var. major Nutrition 0.000 claims abstract description 9
- 235000015223 cooked beef Nutrition 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 5
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 5
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 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 4
- 238000001816 cooling Methods 0.000 claims abstract description 4
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 4
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 4
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 23
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 21
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 21
- 208000006558 Dental Calculus Diseases 0.000 claims description 20
- 239000004615 ingredient Substances 0.000 claims description 13
- 240000004160 Capsicum annuum Species 0.000 claims description 8
- 244000068988 Glycine max Species 0.000 claims description 8
- 235000010469 Glycine max Nutrition 0.000 claims description 8
- 244000291564 Allium cepa Species 0.000 claims description 5
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 5
- 240000002234 Allium sativum Species 0.000 claims description 5
- 241000404030 Anacyclus clavatus Species 0.000 claims description 5
- 244000061520 Angelica archangelica Species 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 5
- 244000105624 Arachis hypogaea Species 0.000 claims description 5
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 5
- 235000018262 Arachis monticola Nutrition 0.000 claims description 5
- 244000157790 Buglossoides arvense Species 0.000 claims description 5
- 235000004256 Buglossoides arvense Nutrition 0.000 claims description 5
- 244000025254 Cannabis sativa Species 0.000 claims description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 5
- 241001631271 Prunus fasciculata Species 0.000 claims description 5
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 5
- 244000040738 Sesamum orientale Species 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000185386 Thladiantha grosvenorii Species 0.000 claims description 5
- 235000011171 Thladiantha grosvenorii Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000014121 butter Nutrition 0.000 claims description 5
- 235000019197 fats Nutrition 0.000 claims description 5
- 235000004611 garlic Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 235000020232 peanut Nutrition 0.000 claims description 5
- 235000012045 salad Nutrition 0.000 claims description 5
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 claims description 3
- 235000013409 condiments Nutrition 0.000 claims description 2
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 10
- 235000019634 flavors Nutrition 0.000 abstract description 10
- 240000007594 Oryza sativa Species 0.000 abstract description 9
- 235000007164 Oryza sativa Nutrition 0.000 abstract description 9
- 235000009566 rice Nutrition 0.000 abstract description 9
- 238000010411 cooking Methods 0.000 abstract description 5
- 235000012149 noodles Nutrition 0.000 abstract description 4
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- 238000002156 mixing Methods 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000013339 cereals Nutrition 0.000 abstract description 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 3
- 239000000203 mixture Substances 0.000 abstract 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 description 4
- 240000009023 Myrrhis odorata Species 0.000 description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 description 3
- 239000002932 luster Substances 0.000 description 2
- 235000010149 Brassica rapa subsp chinensis Nutrition 0.000 description 1
- 235000000536 Brassica rapa subsp pekinensis Nutrition 0.000 description 1
- 241000499436 Brassica rapa subsp. pekinensis Species 0.000 description 1
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 235000013527 bean curd Nutrition 0.000 description 1
- 235000015278 beef Nutrition 0.000 description 1
- 235000015228 chicken nuggets Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 235000015277 pork Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a seasoning sauce and a preparation method thereof. The seasoning sauce comprises main materials, auxiliary materials, seasonings and blend oil. The preparation method comprises the following steps: cooking the blend oil to 80 DEG C, putting 1 to 3 parts of dry chili powder into a pot, and constantly stirring in moderate heat for 10 seconds; adding fermented blank beans into the pot, and stirring for 20 seconds in moderate heat; putting cooked beef dices with bean size into the pot, and frying for 15 seconds in moderate heat; mixing powdered broad bean paste, pickled chilies and chopped chilies for 3-4 times, and constantly stirring in the pot with a scoop; putting 0.5 to 1.0 part of edible salt, 0.7 to 1.2 parts of monosodium glutamate, 1.0 to 1.2 parts of chicken essence powder, 0.2 to 0.5 part of concentrated chicken broth and 2.5 to 4.5 parts of white sugar into the pot for seasoning when the temperature is 80 DEG C; and putting the rest main materials simultaneously into the pot, cooking for 40 minutes, and cooling and packaging. The seasoning sauce has the beneficial effects of transparent and bright color, pure and rich flavor and emphasized freshness, is suitable for cooked wheaten foods, rice, rice noodles, coarse cereals and the like, can be particularly used for cooking, household and business trip, can be presented for friends, and is convenient to carry.
Description
Technical field
The present invention relates to field of food, relate in particular to a kind of tartar sauce and preparation method thereof.
Background technology
Progress along with development of times and science and technology, at present on the China market, the kind of tartar sauce is also more and more, and people are also more and more fastidious to the taste of tartar sauce, traditional tartar sauce flavor type dullness, it is edible dull to be faint in color, mouthfeel is single, is difficult for stored for a long time, perishable, the scope of application is narrow, can not satisfy the multi-faceted demand of modern people.
Summary of the invention
The purpose of this invention is to provide a kind of tartar sauce and preparation method thereof, to overcome traditional tartar sauce flavor type dullness, it is edible dull to be faint in color, and mouthfeel is single, is difficult for stored for a long timely, perishable, and the scope of application is narrow, can not satisfy the multi-faceted demand of modern people.
The objective of the invention is to be achieved through the following technical solutions:
A kind of tartar sauce comprises major ingredient, auxiliary material, flavoring and ready-mixed oil, and described major ingredient is made by the raw material of following parts by weight: selected chilli face 1-3, thick broad-bean sauce 10-15, bubble green pepper 2-5 cuts green pepper 4-7, shelled peanut 3-5, ripe sesame 1-2, fermented soya bean 1-3, chafing dish bottom flavorings 1-3, cooked beef 1-1.5; Described auxiliary material is made by the raw material of following parts by weight: bright shallot 1-3, fresh ginger 1-2, garlic 2-3, and with it all to be processed into powder standby; Described flavoring is made by the raw material of following parts by weight: anistree 2-4, fennel seeds 1-2, galingal 0.2-0.4, cassia bark 0.2-0.4, white button 0.125-0.25, spiceleaf 0.125-0.25, cloves 0.2-0.4, grass button 0.2-0.4, wild peach 0.4-1.0, root of Dahurain angelica 0.25-0.5, numb green pepper 0.3-0.6, Chinese prickly ash 0.5-1.0, Momordica grosvenori 1.0-2.0, three 0.3-0.6 how, bluish waves 0.2-0.45, meat button 0.5-1.0, fructus amomi 0.2-0.4, Asian puccoon 0.1-0.25, tsaoko 0.2-0.45, rhizoma zingiberis 1.0-2.25, and its all mixer mill powdereds are standby; Described ready-mixed oil is made by the raw material of following parts by weight: salad oil 8-12; butter 1-2, chicken fat 1-4, lard 1-3; the preparation method of described ready-mixed oil; may further comprise the steps: at first four kinds of ready-mixed oil raw materials are placed in the pot, when burning, again flavoring 0.2-0.5 weight portion is put into oil cauldron to 70 ℃; after moderate heat does not stop to stir 15 seconds; again auxiliary material is put into pot, does not stop to stir through moderate heat, with moisture boil cease fire after 20 minutes wait for standby.
The preparation method of described tartar sauce may further comprise the steps:
1) at first, in the time of will being in harmonious proportion rusting to 80 ℃, chilli face 1-3 weight portion is put into pot, after moderate heat does not stop to stir 10 seconds, fermented soya bean moderate heat to 20 second, it is fried to 15 seconds then the cooked beef fourth of beans size to be put into the pot moderate heat, will be milled to again powder thick broad-bean sauce, steep green pepper, cut green pepper and divide 3-4 mixing, in pot, do not stop stirring with spoon simultaneously.
During 2) to 80 ℃, carry out seasoning to containing sweet taste in the condiment adding pot with following weight portion: salt 0.5-1.0, monosodium glutamate 0.7-1.2, chicken powder 1.0-1.2, concentrated chicken-juice 0.2-0.5, white sugar 2.5-4.5.
3) last, all major ingredients of remainder are put into pot simultaneously boiled 40 minutes, pack after the cooling.
Beneficial effect of the present invention is: tartar sauce color and luster of the present invention is bright, the pure giving off a strong fragrance of distinguishing the flavor of, and delicate flavour is outstanding, is suitable for wheaten food, rice, ground rice class and coarse cereals etc., is specially adapted to the use of the cooking and family, out of town trip, and friend presents easy to carry.
The specific embodiment
The invention will be further described below in conjunction with specific embodiment.
Embodiment 1
The described a kind of tartar sauce of present embodiment comprises major ingredient, auxiliary material, flavoring and ready-mixed oil, and described major ingredient is made by the raw material of following weight (kg): selected chilli face 3, thick broad-bean sauce 15, bubble green pepper 5 is cut green pepper 7, shelled peanut 5, ripe sesame 2, fermented soya bean 3, chafing dish bottom flavorings 3, cooked beef 1.5; Described auxiliary material is made by the raw material of following parts by weight: bright shallot 3, fresh ginger 2, garlic 3, and with it all to be processed into powder standby; Described flavoring is made by the raw material of following weight (kg): anise 4, fennel seeds 2, galingal 0.4, cassia bark 0.4, white button 0.25, spiceleaf 0.25, cloves 0.4, grass button 0.4, wild peach 1.0, the root of Dahurain angelica 0.5, numb green pepper 0.6, Chinese prickly ash 1.0, Momordica grosvenori 2.0, three how 0.6, bluish waves 0.45, meat button 1.0, fructus amomi 0.4, Asian puccoon 0.25, tsaoko 0.45, rhizoma zingiberis 2.25, and its all mixer mill powdereds are standby; Described ready-mixed oil is made by the raw material of following weight (kg): salad oil 12, butter 2, chicken fat 4, lard 3.The preparation method of described ready-mixed oil; may further comprise the steps: at first four kinds of ready-mixed oil raw materials are placed in the pot; during burning to 70 ℃; again flavoring 0.5kg is put into oil cauldron; after moderate heat does not stop to stir 15 seconds; again auxiliary material is put into pot, does not stop to stir through moderate heat, with moisture boil cease fire after 20 minutes wait for standby.
The preparation method of described tartar sauce may further comprise the steps:
1) at first, in the time of will being in harmonious proportion rusting to 80 ℃, 3kg puts into pot the chilli face, after moderate heat does not stop to stir 10 seconds, fermented soya bean moderate heat to 20 second, it is fried to 15 seconds then the cooked beef fourth of beans size to be put into the pot moderate heat, will be milled to again powder thick broad-bean sauce, steep green pepper, cut green pepper and divide 3-4 mixing, in pot, do not stop stirring with spoon simultaneously.
During 2) to 80 ℃, with salt 1.0kg, monosodium glutamate 1.2kg, chicken powder 1.2kg, concentrated chicken-juice 0.5kg, white sugar 4.5kg puts into pot and carries out seasoning.
3) last, all major ingredients of remainder are put into pot simultaneously boiled 40 minutes, pack after the cooling.
Embodiment 2
A kind of tartar sauce comprises major ingredient, auxiliary material, flavoring and ready-mixed oil, and described major ingredient is made by the raw material of following weight (kg): selected chilli face 1, and thick broad-bean sauce 10, bubble green pepper 2 is cut green pepper 4, shelled peanut 3, ripe sesame 1, fermented soya bean 1, chafing dish bottom flavorings 1, cooked beef 1; Described auxiliary material is made by the raw material of following parts by weight: bright shallot 1, fresh ginger 1, garlic 2, and with it all to be processed into powder standby; Described flavoring is made by the raw material of following weight (kg): anise 2, fennel seeds 1, galingal 0.2, cassia bark 0.2, white button 0.125, spiceleaf 0.125, cloves 0.2, grass button 0.2, wild peach 0.4, the root of Dahurain angelica 0.25, numb green pepper 0.3, Chinese prickly ash 0.5, Momordica grosvenori 1.0, three how 0.3, bluish waves 0.2, meat button 0.5, fructus amomi 0.2, Asian puccoon 0.1, tsaoko 0.2, rhizoma zingiberis 1.0, and its all mixer mill powdereds are standby; Described ready-mixed oil is made by following weight (kg) raw material: salad oil 8, butter 1, chicken fat 1, lard 1.
The preparation method of described ready-mixed oil of present embodiment and tartar sauce is with embodiment 1.
Embodiment 3
A kind of tartar sauce comprises major ingredient, auxiliary material, flavoring and ready-mixed oil, and described major ingredient is made by the raw material of following weight (kg): selected chilli face 2, thick broad-bean sauce 12.5, bubble green pepper 3.5 is cut green pepper 5.5, shelled peanut 4, ripe sesame 1.5, fermented soya bean 2, chafing dish bottom flavorings 2, cooked beef 1.25; Described auxiliary material is made by the raw material of following weight (kg): bright shallot 2, fresh ginger 1.5, garlic 2.5, and with it all to be processed into powder standby; Described flavoring is made by the raw material of following weight (kg): anise 3, fennel seeds 1.5, galingal 0.3, cassia bark 0.3, white button 0.1875, spiceleaf 0.1875, cloves 0.3, grass button 0.3, wild peach 0.7, the root of Dahurain angelica 0.375, numb green pepper 0.45, Chinese prickly ash 0.75, Momordica grosvenori 1.5, three how 0.45, bluish waves 0.325, meat button 0.75, fructus amomi 0.3, Asian puccoon 0.175, tsaoko 0.325, rhizoma zingiberis 1.625, and its all mixer mill powdereds are standby; Described ready-mixed oil is made by following weight (kg) raw material: salad oil 10, butter 1.5, chicken fat 2.5, lard 2.
The preparation method of described ready-mixed oil of the embodiment of the invention and tartar sauce is with embodiment 1.
The tartar sauce that the embodiment of the invention is made, the bright fragrance of oil and spice giving off a strong fragrance flavor suck in the sauce fully, and color and luster is bright, the pure giving off a strong fragrance of distinguishing the flavor of, delicate flavour is outstanding; Be suitable for edible snack, as steamed bun, noodles, plande noodles, steamed stuffed bun, dumpling, cake class etc., it is dense bright fragrant good to eat to distinguish the flavor of; Be suitable for the edible rice flour class, as soup ground rice, Tanghe River powder, rice noodles, rice skin, rice etc., also all local flavors; Also extensively apply to the kitchen, stew, as chop, chicken nugget, beef, mutton etc., cooking is fried vermicelli, radish silk stir-fry vermicelli, fish-flavoured shredded pork, home-style tofu etc. as Chinese cabbage; Very extensively family and staff canteen's big-pot.
Claims (3)
1. tartar sauce, comprise major ingredient, auxiliary material, flavoring and ready-mixed oil, it is characterized in that: described major ingredient is made by the raw material of following parts by weight: selected chilli face 1-3, thick broad-bean sauce 10-15, bubble green pepper 2-5, cut green pepper 4-7, shelled peanut 3-5, ripe sesame 1-2, fermented soya bean 1-3, chafing dish bottom flavorings 1-3, cooked beef 1-1.5; Described auxiliary material is made by the raw material of following parts by weight: bright shallot 1-3, fresh ginger 1-2, garlic 2-3; Described flavoring is made by the raw material of following parts by weight: anistree 2-4, fennel seeds 1-2, galingal 0.2-0.4, cassia bark 0.2-0.4, white button 0.125-0.25, spiceleaf 0.125-0.25, cloves 0.2-0.4, grass button 0.2-0.4, wild peach 0.4-1.0, root of Dahurain angelica 0.25-0.5, numb green pepper 0.3-0.6, Chinese prickly ash 0.5-1.0, Momordica grosvenori 1.0-2.0, three 0.3-0.6 how, bluish waves 0.2-0.45, meat button 0.5-1.0, fructus amomi 0.2-0.4, Asian puccoon 0.1-0.25, tsaoko 0.2-0.45, rhizoma zingiberis 1.0-2.25; Described ready-mixed oil is made by the raw material of following parts by weight: salad oil 8-12, butter 1-2, chicken fat 1-4, lard 1-3.
2. tartar sauce according to claim 1; it is characterized in that: the preparation method of described ready-mixed oil may further comprise the steps: at first four kinds of ready-mixed oil raw materials are placed in the pot; during burning to 70 ℃; again flavoring 0.2-0.5 weight portion is put into oil cauldron; after moderate heat does not stop to stir 15 seconds; again auxiliary material is put into pot, does not stop to stir through moderate heat, with moisture boil cease fire after 20 minutes standby.
3. the preparation method of claim 1 or 2 described tartar sauces is characterized in that, may further comprise the steps:
1) at first, in the time of will being in harmonious proportion rusting to 80 ℃, chilli face 1-3 weight portion is put into pot, after moderate heat does not stop to stir 10 seconds, fermented soya bean are added, and moderate heat 20 seconds was put into the cooked beef fourth of beans size the pot moderate heat fried 15 seconds then, to be milled to again powder thick broad-bean sauce, steep green pepper, cut green pepper and divide 3-4 adding, in pot, do not stop to stir with spoon simultaneously;
During 2) to 80 ℃, carry out seasoning to containing sweet taste in the condiment adding pot with following weight portion: salt 0.5-1.0, monosodium glutamate 0.7-1.2, chicken powder 1.0-1.2, concentrated chicken-juice 0.2-0.5, white sugar 2.5-4.5;
3) last, all major ingredients of remainder are put into pot simultaneously boiled 40 minutes, pack after the cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100973924A CN102150818B (en) | 2011-04-19 | 2011-04-19 | Seasoning sauce and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100973924A CN102150818B (en) | 2011-04-19 | 2011-04-19 | Seasoning sauce and preparation method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102150818A true CN102150818A (en) | 2011-08-17 |
| CN102150818B CN102150818B (en) | 2013-08-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100973924A Expired - Fee Related CN102150818B (en) | 2011-04-19 | 2011-04-19 | Seasoning sauce and preparation method thereof |
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| CN (1) | CN102150818B (en) |
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| CN102657323A (en) * | 2012-05-22 | 2012-09-12 | 四川红味斋食品有限公司 | Hot and spicy sauce and method for producing same |
| CN102715496A (en) * | 2012-06-30 | 2012-10-10 | 赵玉瑞 | Sauce and preparation method thereof |
| CN102919818A (en) * | 2012-11-16 | 2013-02-13 | 江苏小康食品有限公司 | Flavor black bean sauce and preparation method thereof |
| CN102987361A (en) * | 2012-12-29 | 2013-03-27 | 黄山市牯牛降酿造食品有限责任公司 | Beef sauce |
| CN103271330A (en) * | 2013-06-06 | 2013-09-04 | 张铁峰 | Preparation method for spicy sauce |
| CN103300420A (en) * | 2013-07-09 | 2013-09-18 | 成都市隆福食品有限责任公司 | Processing technology of hot pot taste dried fishes |
| CN103380897A (en) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | Processing method for beef paste braised in soy sauce |
| CN103504269A (en) * | 2013-10-24 | 2014-01-15 | 湖南裕湘食品有限公司 | Spicy chicken condiment and preparation method thereof |
| CN103652691A (en) * | 2013-11-10 | 2014-03-26 | 李正生 | Ancient-method secret chilies |
| CN103689530A (en) * | 2013-09-12 | 2014-04-02 | 北京利民恒华农业科技有限公司 | Flavor mushroom sauce and manufacturing process thereof |
| CN103815388A (en) * | 2014-01-08 | 2014-05-28 | 浙江正味食品有限公司 | Preparation method for spicy and crispy chicken bone sauce |
| CN104041779A (en) * | 2013-03-14 | 2014-09-17 | 陈晓波 | Wheaten food seasoning and making method thereof |
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| CN106307113A (en) * | 2015-10-19 | 2017-01-11 | 宁夏清华园知识产权研究与开发有限公司 | Gravy for boiled full-nutrient mutton rice and boiled mutton rice prepared from gravy |
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| CN107319489A (en) * | 2017-06-15 | 2017-11-07 | 驻马店市难得香食品调料有限公司 | Tartar sauce and preparation method thereof |
| CN107625104A (en) * | 2017-09-22 | 2018-01-26 | 成都市恒业生态农产品电子商务有限公司 | The preparation method that a kind of convenient chafing dish delicate flavour oil dish dips in oil |
| CN107788492A (en) * | 2016-08-30 | 2018-03-13 | 江苏自然红生物科技有限公司 | Secret is gone with rice sauce |
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| CN109793143A (en) * | 2018-12-27 | 2019-05-24 | 柳州市乐哈哈食品科技有限公司 | The production technology of instant flavous steamed beef with rice flvour sauce bag |
| CN111657484A (en) * | 2020-07-09 | 2020-09-15 | 辣小鸭食品有限公司 | Flavored mixed rice sauce and preparation method thereof |
| CN112704125A (en) * | 2020-12-17 | 2021-04-27 | 江苏汇福油脂科技有限公司 | Nutrition-balanced healthy hotpot condiment blend oil |
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| CN101623083A (en) * | 2009-08-14 | 2010-01-13 | 辛保山 | Preparation method of beef chili paste |
| CN101731571A (en) * | 2008-11-18 | 2010-06-16 | 张希龙 | Frying process of bechamel for stewing chicken, duck and fish |
| CN101803723A (en) * | 2010-04-26 | 2010-08-18 | 大连盖世食品有限公司 | Seafood mushroom sauce |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
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| CN1138426A (en) * | 1996-03-15 | 1996-12-25 | 张国恩 | Nutrive additive for flavouring and its prodn. tech. |
| CN101731571A (en) * | 2008-11-18 | 2010-06-16 | 张希龙 | Frying process of bechamel for stewing chicken, duck and fish |
| CN101623083A (en) * | 2009-08-14 | 2010-01-13 | 辛保山 | Preparation method of beef chili paste |
| CN101991077A (en) * | 2009-08-20 | 2011-03-30 | 金君 | Soup-free hot pot-hot pot taste seasonings |
| CN101803723A (en) * | 2010-04-26 | 2010-08-18 | 大连盖世食品有限公司 | Seafood mushroom sauce |
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