CN108095038A - Sour pineapple alec - Google Patents
Sour pineapple alec Download PDFInfo
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- CN108095038A CN108095038A CN201711237293.5A CN201711237293A CN108095038A CN 108095038 A CN108095038 A CN 108095038A CN 201711237293 A CN201711237293 A CN 201711237293A CN 108095038 A CN108095038 A CN 108095038A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- 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
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- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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Abstract
The present invention relates to a kind of alec, belong to food processing technology field.The sour pineapple alec of the present invention is prepared by the following method：A. by stripping and slicing after pineapple peeling, with saline sook, fresh pears and pineapple is taken to be beaten together, obtains mixing pineapple jam；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing pineapple jam and be uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, be capped, be placed on shady and cool ventilation, spontaneous fermentation 3~4 days；D. slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush, obtain fish flesh paste；E. mixture that the fish flesh paste that Step d is obtained is fermented with step c, salt, ginger powder, green onion, garlic mixing, are put into fermentation, spontaneous fermentation 3~6 days in jar.The sour pineapple alec light taste, full of nutrition of the present invention.
Description
Technical field
The present invention relates to a kind of alec, more particularly to sour pineapple alec, belong to food processing technology field.
Background technology
Fish it is full of nutrition, be good source of nutrition rich in protein.In addition, the delicious flavour of fish, thus by joyous
It meets.However, fish has fishy smell, it is necessary to can just remove fishy smell, the delicate flavour of prominent fish, just convenient for food using certain technological means
With.
Existing fish condiment mainly adds the weight taste condiment such as a large amount of Chinese prickly ashes, sauerkraut, capsicum, ginger, to cover the raw meat of fish
Taste, however the food of long-term arduous taste, easily cause a series of disease, in addition, for cannot for the people of arduous taste,
Such as sick people, the people of long canker sore, peppery people cannot be innately eaten, some simple salt, cooking wine pair can only be added
Fish is handled, and fish has a poor flavour.Therefore the flavor fish condiment of plain taste is developed, enriches the selection of people and right
People's health all has great importance.
The alec of fish fermented generation can be used as flavouring, not only nutrition but also delicious, deep to be liked by everybody, convenient,
Long-term consumption, can improve human body constitution.
Pineapple fruit is best in quality, full of nutrition, containing substantial amounts of fructose, glucose, vitamin B, C, phosphorus, citric acid and
The substances such as protease.Pineapple yellowish pink is golden yellow, aromatic flavour, sweet and sour palatability, clear and melodious succulence, mild-natured, and sweet in flavor, slightly sour, micro-puckery, property are micro-
It is cold, there is clear heat to quench one's thirst, the antidiarrheal that helps digestion, tonifying spleen and stomach, reinforcing premodial qi, replenishing qi and blood, help digestion, clearing damp, beauty slimming and other effects, be the summertime
Doctor's food and excellent season good fruit.
For pears commonly used to edible, not only delicious juice is more, sweet and sour, and full of nutrition, contains multivitamin and fibre
Dimension element, different types of pears taste and texture are all entirely different.Pears can both be eaten raw, can also be eaten after boiling.On medical functions,
Pears can be secret with defaecation, and profit digestion is also beneficial to angiocarpy.Among the people, pears also have a kind of curative effect, and pears are enucleated, and are put into rock sugar,
Being eaten after digested can be with cough-relieving.
The content of the invention
First technical problem to be solved by this invention is to provide sour pineapple alec, the acid pineapple alec light taste,
And fish delicious flavour can be made.
To solve above-mentioned first technical problem, sour pineapple alec of the invention is prepared by the following method：A. by spinach
Stripping and slicing after trailing plants peeling impregnates 30~60min in concentration is the brine of 0.1~0.5wt%, fresh pears and pineapple is taken to beat together
Slurry obtains mixing pineapple jam；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. by the steamed glutinous rice of b step
25~30 degrees Celsius are cooled to, distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing pineapple jam is added in and is uniformly mixed so as to obtain mixture, then will be mixed
It closes object to be put into porcelain container, is capped, is placed on shady and cool ventilation, spontaneous fermentation 3~4 days；D. fresh loach is slaughtered, swamp eel exists
200~250 degrees Celsius are toasted 10~20 minutes, are crushed, are obtained fish flesh paste；E. fish flesh paste Step d obtained is fermented with step c
Mixture well, salt, ginger powder, green onion, garlic mixing are put into fermentation, spontaneous fermentation 3~6 days in jar；F. after step e fermentation
The vegetable oil that one layer of temperature is 120~150 degrees Celsius is poured on product, is sealed.
Preferably, pears described in a steps and the mass ratio of pineapple are 3~5：15~30.
It is furthermore preferred that pears described in a steps and the mass ratio of pineapple are 3~5：20~30.
Preferably, glutinous rice described in step c, distiller's yeast yeast, perilla leaf, Folium eriobotryae, mix the mass ratio of pineapple jam for 100~
120：3~9：8~20：5~8：20~35.
Preferably, loach, the mass ratio of swamp eel are 3~8 described in Step d：6~12.
It is furthermore preferred that loach, the mass ratio of swamp eel are 7~8 described in Step d：6~9.
Preferably, fish flesh paste described in step e and the mixture, salt, ginger powder, green onion, the mass ratio of garlic that ferment are 50~70：
90~120：4~10：5~12：3~12：2~5.
The invention solves second technical problem be to provide the preparation method of above-mentioned sour pineapple alec, the method
Include the following steps：A. by stripping and slicing after pineapple peeling, 30~60min is impregnated in the brine for being 0.1~0.5wt% in concentration, is taken
Fresh pears and pineapple are beaten together, obtain mixing pineapple jam；B. glutinous rice is cleaned after draining, steams 10~15 points with water vapour
Clock；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing pineapple
Sauce is uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 3~4 days；d.
Slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush, obtain fish flesh paste；E. Step d is obtained
To fish flesh paste and step c ferment mixture, salt, ginger powder, green onion, garlic mixing, be put into fermentation, spontaneous fermentation 3~6 in jar
My god；F. the vegetable oil that one layer of temperature is 120~150 degrees Celsius is poured on the product after step e fermentation, be sealed；A is walked
The rapid pears and the mass ratio of pineapple are 3~5：15~30；Glutinous rice, distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing described in step c
The mass ratio of pineapple jam is 100~120：3~9：8~20：5~8：20~35；Fish flesh paste described in step e and the mixing fermented
Object, salt, ginger powder, green onion, the mass ratio of garlic are 50~70：90~120：4~10：5~12：3~12：2~5.
Advantageous effect：Method using the present invention has the advantage that as follows：
1. the sour pineapple alec light taste of the present invention can be removed without adding Chinese prickly ash, capsicum etc. weight taste material
The fishy smell of fish, the delicate flavour of prominent fish.
2. the sour pineapple alec of the present invention has pineapple peculiar flavour.
3. the present invention does not add preservative etc., natural health.
4. the sour pineapple alec of the present invention is full of nutrition, cough-relieving is moistened, long-term consumption is conducive to health.
Specific embodiment
To solve above-mentioned first technical problem, sour pineapple alec of the invention is prepared by the following method：A. by spinach
Stripping and slicing after trailing plants peeling impregnates 30~60min in concentration is the brine of 0.1~0.5wt%, fresh pears and pineapple is taken to beat together
Slurry obtains mixing pineapple jam；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. by the steamed glutinous rice of b step
25~30 degrees Celsius are cooled to, distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing pineapple jam is added in and is uniformly mixed so as to obtain mixture, then will be mixed
It closes object to be put into porcelain container, is capped, is placed on shady and cool ventilation, spontaneous fermentation 3~4 days；D. fresh loach is slaughtered, swamp eel exists
200~250 degrees Celsius are toasted 10~20 minutes, are crushed, are obtained fish flesh paste；E. fish flesh paste Step d obtained is fermented with step c
Mixture well, salt, ginger powder, green onion, garlic mixing are put into fermentation, spontaneous fermentation 3~6 days in jar；F. after step e fermentation
The vegetable oil that one layer of temperature is 120~150 degrees Celsius is poured on product, is sealed.
Preferably, pears described in a steps and the mass ratio of pineapple are 3~5：15~30.
It is furthermore preferred that pears described in a steps and the mass ratio of pineapple are 3~5：20~30.
Preferably, glutinous rice described in step c, distiller's yeast yeast, perilla leaf, Folium eriobotryae, mix the mass ratio of pineapple jam for 100~
120：3~9：8~20：5~8：20~35.
Preferably, loach, the mass ratio of swamp eel are 3~8 described in Step d：6~12.
It is furthermore preferred that loach, the mass ratio of swamp eel are 7~8 described in Step d：6~9.
Preferably, fish flesh paste described in step e and the mixture, salt, ginger powder, green onion, the mass ratio of garlic that ferment are 50~70：
90~120：4~10：5~12：3~12：2~5.
The invention solves second technical problem be to provide the preparation method of above-mentioned sour pineapple alec, the method
Include the following steps：A. by stripping and slicing after pineapple peeling, 30~60min is impregnated in the brine for being 0.1~0.5wt% in concentration, is taken
Fresh pears and pineapple are beaten together, obtain mixing pineapple jam；B. glutinous rice is cleaned after draining, steams 10~15 points with water vapour
Clock；C. the steamed glutinous rice of b step is cooled to 25~30 degrees Celsius, adds in distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing pineapple
Sauce is uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 3~4 days；d.
Slaughter fresh loach, swamp eel 200~250 degrees Celsius toast 10~20 minutes, crush, obtain fish flesh paste；E. Step d is obtained
To fish flesh paste and step c ferment mixture, salt, ginger powder, green onion, garlic mixing, be put into fermentation, spontaneous fermentation 3~6 in jar
My god；F. the vegetable oil that one layer of temperature is 120~150 degrees Celsius is poured on the product after step e fermentation, be sealed；A is walked
The rapid pears and the mass ratio of pineapple are 3~5：15~30；Glutinous rice, distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing described in step c
The mass ratio of pineapple jam is 100~120：3~9：8~20：5~8：20~35；Fish flesh paste described in step e and the mixing fermented
Object, salt, ginger powder, green onion, the mass ratio of garlic are 50~70：90~120：4~10：5~12：3~12：2~5.
The specific embodiment of the present invention is further described with reference to embodiment, is not therefore limited the present invention
System is among the embodiment described scope.
Embodiment 1
A. by stripping and slicing after pineapple peeling, impregnate 30min in the brine for being 0.2wt% in concentration, take fresh pears 600g and
Pineapple 3000g is beaten together, obtains mixing pineapple jam；B. glutinous rice 10Kg is cleaned after draining, is steamed 15 minutes with water vapour；C. will
The steamed glutinous rice of b step is cooled to 30 degrees Celsius, adds in distiller's yeast yeast 300g, perilla leaf 800g, Folium eriobotryae 500g, mixing pineapple
Sauce 3500g is uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 4 days；
D. fresh loach 3Kg, swamp eel 6Kg are slaughtered to toast 15 minutes at 250 degrees Celsius, crushes, obtains fish flesh paste；E. Step d is obtained
To fish flesh paste 5Kg and step c ferment mixture 10Kg, salt 400g, ginger powder 500g, green onion 300g, garlic 300g mixings, be put into
Fermentation, spontaneous fermentation 4 days in jar；F. the vegetable oil that one layer of temperature is 150 degrees Celsius is poured on the product after step e fermentation,
It is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the flavor of pineapple uniqueness, mouth
Flat flavor, it is full of nutrition, moisten cough-relieving.
Embodiment 2
A. by stripping and slicing after pineapple peeling, impregnate 40min in the brine for being 0.3wt% in concentration, take fresh pears 700g and
Pineapple 3200g is beaten together, obtains mixing pineapple jam；B. glutinous rice 10Kg is cleaned after draining, is steamed 13 minutes with water vapour；C. will
The steamed glutinous rice of b step is cooled to 28 degrees Celsius, adds in distiller's yeast yeast 400g, perilla leaf 900g, Folium eriobotryae 500g, mixing pineapple
Sauce 3400g is uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 4 days；
D. fresh loach 1.5Kg, swamp eel 6Kg are slaughtered to toast 20 minutes at 250 degrees Celsius, crushes, obtains fish flesh paste；E. by Step d
Mixture 11Kg that obtained fish flesh paste 5.5Kg is fermented with step c, salt 500g, ginger powder 600g, green onion 400g, garlic 300g mixings,
It is put into fermentation, spontaneous fermentation 5 days in jar；F. the plant that one layer of temperature is 140 degrees Celsius is poured on the product after step e fermentation
Oil is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the flavor of pineapple uniqueness, mouth
Flat flavor, it is full of nutrition, moisten cough-relieving.
Embodiment 3
A. by stripping and slicing after pineapple peeling, impregnate 40min in the brine for being 0.5wt% in concentration, take fresh pears 300g and
Pineapple 3000g is beaten together, obtains mixing pineapple jam；B. glutinous rice 11Kg is cleaned after draining, is steamed 12 minutes with water vapour；C. will
The steamed glutinous rice of b step is cooled to 30 degrees Celsius, adds in distiller's yeast yeast 400g, perilla leaf 800g, Folium eriobotryae 600g, mixing pineapple
Sauce 2800g is uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 3 days；
D. fresh loach 2Kg, swamp eel 5Kg are slaughtered to toast 20 minutes at 240 degrees Celsius, crushes, obtains fish flesh paste；E. Step d is obtained
To fish flesh paste 6Kg and step c ferment mixture 11Kg, salt 650g, ginger powder 650g, green onion 500g, garlic 500g mixings, be put into
Fermentation, spontaneous fermentation 5 days in jar；F. the vegetable oil that one layer of temperature is 150 degrees Celsius is poured on the product after step e fermentation,
It is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the flavor of pineapple uniqueness, mouth
Flat flavor, it is full of nutrition, moisten cough-relieving.
Embodiment 4
A. by stripping and slicing after pineapple peeling, impregnate 40min in the brine for being 0.2wt% in concentration, take fresh pears 500g and
Pineapple 2800g is beaten together, obtains mixing pineapple jam；B. glutinous rice 12Kg is cleaned after draining, is steamed 15 minutes with water vapour；C. will
The steamed glutinous rice of b step is cooled to 30 degrees Celsius, adds in distiller's yeast yeast 600g, perilla leaf 900g, Folium eriobotryae 600g, mixing pineapple
Sauce 3000g is uniformly mixed so as to obtain mixture, then mixture is put into porcelain container, and capping is placed on shady and cool ventilation, spontaneous fermentation 3 days；
D. fresh loach 3Kg, swamp eel 6Kg are slaughtered to toast 20 minutes at 240 degrees Celsius, crushes, obtains fish flesh paste；E. Step d is obtained
To fish flesh paste 7Kg and step c ferment mixture 12Kg, salt 600g, ginger powder 600g, green onion 500g, garlic 400g mixings, be put into
Fermentation, spontaneous fermentation 5 days in jar；F. the vegetable oil that one layer of temperature is 140 degrees Celsius is poured on the product after step e fermentation,
It is sealed.
The alec being prepared can be used as the flavouring of cooking, can also individually eat, and have the flavor of pineapple uniqueness, mouth
Flat flavor, it is full of nutrition, moisten cough-relieving.
Claims (9)
1. sour pineapple alec, which is characterized in that the acid pineapple alec is prepared by the following method：A. will be cut after pineapple peeling
Block impregnates 30~60min in concentration is the brine of 0.1~0.5wt%, fresh pears and pineapple is taken to be beaten together, is mixed
Close pineapple jam；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. the steamed glutinous rice of b step is cooled to 25
It~30 degrees Celsius, adds in distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing pineapple jam and is uniformly mixed so as to obtain mixture, then mixture is put into
In porcelain container, capping is placed on shady and cool ventilation, spontaneous fermentation 3~4 days；D. fresh loach is slaughtered, swamp eel is taken the photograph 200~250
Family name's degree toasts 10~20 minutes, crushes, obtains fish flesh paste；E. the mixing that fish flesh paste Step d obtained is fermented with step c
Object, salt, ginger powder, green onion, garlic mixing are put into fermentation, spontaneous fermentation 3~6 days in jar；F. poured on the product after step e fermentation
The vegetable oil that one layer of temperature is 120~150 degrees Celsius, is sealed.
2. acid pineapple alec according to claim 1, which is characterized in that pears described in a steps and the mass ratio of pineapple for 3~
5：15~30.
3. acid pineapple alec according to claim 2, which is characterized in that pears described in a steps and the mass ratio of pineapple for 3~
5：20~30.
4. according to claims 1 to 3 any one of them acid pineapple alec, which is characterized in that glutinous rice, distiller's yeast ferment described in step c
Mother, perilla leaf, Folium eriobotryae, the mass ratio of mixing pineapple jam are 100~120：3~9：8~20：5~8：20~35.
5. according to claims 1 to 3 any one of them acid pineapple alec, which is characterized in that loach described in Step d, swamp eel
Mass ratio is 3~8：6~12.
6. acid pineapple alec according to claim 4, which is characterized in that loach, the mass ratio of swamp eel are 7 described in Step d
~8：6~9.
7. according to claims 1 to 3 any one of them acid pineapple alec, which is characterized in that fish flesh paste described in step e and fermentation
Mixture well, salt, ginger powder, green onion, the mass ratio of garlic are 50~70：90~120：4~10：5~12：3~12：2~5.
8. acid pineapple alec according to claim 4, which is characterized in that fish flesh paste described in step e and the mixing fermented
Object, salt, ginger powder, green onion, the mass ratio of garlic are 50~70：90~120：4~10：5~12：3~12：2~5.
9. the preparation method of acid pineapple alec as described in claim 1, which is characterized in that described method includes following steps：
A. by stripping and slicing after pineapple peeling, 30~60min is impregnated in the brine for being 0.1~0.5wt% in concentration, takes fresh pears and pineapple
It is beaten together, obtains mixing pineapple jam；B. glutinous rice is cleaned after draining, is steamed 10~15 minutes with water vapour；C. it is b step is steamed
Glutinous rice be cooled to 25~30 degrees Celsius, add in distiller's yeast yeast, perilla leaf, Folium eriobotryae, mixing pineapple jam and be uniformly mixed so as to obtain mixture,
Mixture is put into porcelain container again, is capped, is placed on shady and cool ventilation, spontaneous fermentation 3~4 days；D. fresh loach, Huang are slaughtered
Eel is toasted 10~20 minutes at 200~250 degrees Celsius, is crushed, is obtained fish flesh paste；E. the fish flesh paste and step c Step d obtained
The mixture that ferments, salt, ginger powder, green onion, garlic mixing are put into fermentation, spontaneous fermentation 3~6 days in jar；F. ferment in step e
The vegetable oil that one layer of temperature is 120~150 degrees Celsius is poured on product afterwards, is sealed；Pears described in a steps and pineapple
Mass ratio is 3~5：15~30；Glutinous rice, distiller's yeast yeast, perilla leaf, Folium eriobotryae, the mass ratio of mixing pineapple jam are described in step c
100~120：3~9：8~20：5~8：20~35；Fish flesh paste described in step e and mixture, salt, ginger powder, green onion, the garlic fermented
Mass ratio be 50~70：90~120：4~10：5~12：3~12：2~5.
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| CN201711237293.5A CN108095038A (en) | 2017-11-30 | 2017-11-30 | Sour pineapple alec |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711237293.5A CN108095038A (en) | 2017-11-30 | 2017-11-30 | Sour pineapple alec |
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ID=62207871
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1976597A (en) * | 2004-06-11 | 2007-06-06 | 贝斯特阿梅尼帝株式会社 | Liquid seasoning and method for producing same |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102266035A (en) * | 2010-06-03 | 2011-12-07 | 张晓丹 | Fishy seasoning, manufacturing method thereof and application thereof |
| CN102406189A (en) * | 2011-10-24 | 2012-04-11 | 张文华 | Preparation method of whitebait fish sauce acid |
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-
2017
- 2017-11-30 CN CN201711237293.5A patent/CN108095038A/en not_active Withdrawn
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1976597A (en) * | 2004-06-11 | 2007-06-06 | 贝斯特阿梅尼帝株式会社 | Liquid seasoning and method for producing same |
| CN102266035A (en) * | 2010-06-03 | 2011-12-07 | 张晓丹 | Fishy seasoning, manufacturing method thereof and application thereof |
| CN102008055A (en) * | 2010-12-21 | 2011-04-13 | 南昌大学 | Fruit and vegetable jam and preparation method thereof |
| CN102406189A (en) * | 2011-10-24 | 2012-04-11 | 张文华 | Preparation method of whitebait fish sauce acid |
| CN104489604A (en) * | 2014-12-30 | 2015-04-08 | 罗安桂 | Fish sauce acid |
| CN105831705A (en) * | 2016-04-19 | 2016-08-10 | 冯美华 | Preparation method of black carp sauce |
Non-Patent Citations (1)
| Title |
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| 边银丙: "《香菇安全高效生产与加工技术》", 31 July 2016, 湖北科学技术出版社 * |
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