CN106261786A - A kind of stew in soy sauce green soyabeans and preparation method thereof - Google Patents
A kind of stew in soy sauce green soyabeans and preparation method thereof Download PDFInfo
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- CN106261786A CN106261786A CN201610680507.5A CN201610680507A CN106261786A CN 106261786 A CN106261786 A CN 106261786A CN 201610680507 A CN201610680507 A CN 201610680507A CN 106261786 A CN106261786 A CN 106261786A
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- green soyabeans
- soy sauce
- stew
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- 235000010469 Glycine max Nutrition 0.000 title claims abstract description 51
- 244000068988 Glycine max Species 0.000 title claims abstract description 51
- 235000013555 soy sauce Nutrition 0.000 title claims abstract description 26
- 235000013547 stew Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 238000000034 method Methods 0.000 claims abstract description 25
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 19
- 238000004519 manufacturing process Methods 0.000 claims abstract description 18
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 16
- 239000008158 vegetable oil Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 210000000988 bone and bone Anatomy 0.000 claims abstract description 9
- 235000021551 crystal sugar Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 8
- 238000001802 infusion Methods 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims description 9
- 241000234314 Zingiber Species 0.000 claims description 8
- 239000003921 oil Substances 0.000 claims description 8
- 235000019198 oils Nutrition 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 5
- 241000628997 Flos Species 0.000 claims description 4
- 241000220317 Rosa Species 0.000 claims description 4
- 238000007602 hot air drying Methods 0.000 claims description 4
- 239000002304 perfume Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 13
- 235000019634 flavors Nutrition 0.000 abstract description 7
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 230000008821 health effect Effects 0.000 abstract description 3
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000013882 gravy Nutrition 0.000 description 3
- 235000005686 eating Nutrition 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 description 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 210000001557 animal structure Anatomy 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 206010013781 dry mouth Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 238000010409 ironing Methods 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 230000036548 skin texture Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- 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
Landscapes
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses a kind of stew in soy sauce green soyabeans and preparation method thereof, be made up of following raw material: green soyabeans, new ginger sheet, Bulbus Allii core, Pericarpium Citri Reticulatae, Fructus Capsici, vegetable oil, yellow wine, bone soup, Soy Sauce, appropriate refined salt, crystal sugar, monosodium glutamate, suitable quantity of water, flavouring agent；The manufacture method used comprises the following steps: (1) makes standby green soyabeans；(2) flavouring agent bag is made standby；(3) soup stock is prepared standby；(4) by standby green soyabeans and flavouring agent bag, put in soup stock, after intense fire boils, use the slow infusion of little fire instead, pack to obtain stew in soy sauce green soyabeans finished product.The stew in soy sauce green soyabeans that the present invention makes, with fragrance striking the nose, taste is aromatic, unique flavor, with the addition of the rational nourishing food of multiple ratio, rich in nutritive value, has certain Dietotherapy health effect；Its technique is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Description
Technical field
The invention belongs to food processing technology field, particularly to a kind of stew in soy sauce green soyabeans and preparation method thereof.
Background technology
Spiced and stewed food is the traditional food of China, with poultry, the meat of domestic animal and internal organs and game, part aquatic products, vegetable is
Primary raw material, puts in the thick gravy modulated, and very hot oven is boiled, little fire digestion, makes thick gravy flavour slowly penetrate raw material skin texture, becomes
For aromatic delicious spiced and stewed food.Spiced and stewed food belongs to general cooked meat product, and it highlights the original taste of raw material, color and luster, flavoring agent master
Salt to be used and a small amount of soy sauce, based on its original color.Spiced and stewed food " heat does cold eating ", the fresh perfume (or spice) of taste.The thick gravy mixed up
Can life-time service, and more Chen Yuexiang.The origin of spiced and stewed food can trace back to the remote the Warring States Period.After having had cooker, people
Begin to culinary art skill and technique of turning from side to side.The method such as " rice steamer ", " steaming ", " exploding ", " boiling ", " ironing " the most successively produces.All original cook from this
Tune method, gradually develops into " the green meat method " introduced in Important Arts for the People's Welfare, namely certain founder of " halogen " and " leaching ".To bright clearly
In period, material and the formula of " salt " are substantially stationary, and from this, " halogen " this manufacture method formally climbs up table top.
Chinese Regional is vast, populous, and various places consumption habit and dietary habit are different.The spiced and stewed food of different regions
Taste also has the biggest difference, and meanwhile, season is different, and the taste of spiced and stewed food is the most different, seasoning will according to different requirements and purpose,
Select suitable flavoring agent and fitting method, produce the goods that local flavor is different.In the market some hotel owners add flavouring agent and
The class such as edible oil differ, and mouthfeel is the best, and nutritive value is short of.Some hotel owner, for increasing mouthfeel, increases spice simply, consumption
Person can feel dry mouth and tougue after eating up, and easily gets angry；Even some illegal businessman also uses underproof flavouring agent, harmful to human
Healthy.
Along with growth in the living standard, the requirement of daily bread is improved constantly by people, be particular about balanced in nutrition while
Also pursuing the peculiar flavour of food, spiced and stewed food kind is the abundantest in the market, and nutritive value has certain limitation, wind
Taste haves much room for improvement, and manufacture method is complex, it is difficult to meet growing consumer market demand and people update day by day
Concept of modern health.
Summary of the invention
It is an object of the invention to provide a kind of making simple, unique flavor, the stew in soy sauce green soyabeans being of high nutritive value and system thereof
Make method.
For solving above-mentioned technical problem, the technical solution that the present invention provides is as follows:
A kind of stew in soy sauce green soyabeans, is made up of the raw material of following weight portion: green soyabeans 80～120 parts, new ginger sheet 2～5 parts, Bulbus Allii core
2～5 parts, Pericarpium Citri Reticulatae 3～8 parts, Fructus Capsici 2～5 parts, vegetable oil 8～15 parts, yellow wine 3～6 parts, bone soup 100～150 parts, Semen Glycines
Soy sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable quantity of water, flavouring agent 8～15 parts；Described seasoning
Material includes the raw material of following weight: Rhizoma Kaempferiae 0.3～0.8 part, Fructus Momordicae 1～2 parts, the Radix Angelicae Dahuricae 1～2 parts, Pericarpium Zanthoxyli 0.1～
0.3 part, Flos Rosae Davuricae 1～2 parts, Fructus Lycii 0.2～0.4 part, Folium Perillae 0.2～0.4 part, Pericarpium Citri tangerinae 0.5～1 part, Radix Adenophorae (Radix Glehniae) 0.2～0.4
Part, Cortex Moutan 0.1～0.2 part；
The manufacture method of described stew in soy sauce green soyabeans, comprises the following steps:
(1) choosing green soyabeans, clean, put into and boil in boiled water 10～15 minutes, dewatering obtains standby green soyabeans；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, the Radix Angelicae Dahuricae, Pericarpium Zanthoxyli, thorn
Rose flower, Fructus Lycii, Folium Perillae, Pericarpium Citri tangerinae, Radix Adenophorae (Radix Glehniae) and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag
Standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds new ginger sheet, Bulbus Allii core, Pericarpium Citri Reticulatae, red peppery
Green pepper stir-frying is fragrant, adds yellow wine, bone soup, Soy Sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by standby green soyabeans and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, using the infusion 15 at leisure of little fire～30 minutes instead, dried packaging i.e. obtains stew in soy sauce green soyabeans finished product.
Preferably, in described step (2) and step (3), the vegetable oil of employing is Oleum Brassicae campestris.
Preferably, in described step (4), its manufacture method also includes, uses hot air drying dress enduring well-done green soyabeans
Put and be dried, make material moisture reduce by 10%～20%.
Preferably, in described step (4), its manufacture method also includes, dried green soyabeans carries out vacuum packaging envelope
Mouthful, sterilizing.
The invention has the beneficial effects as follows:
Manufacture method advantages of simple of the present invention, the stew in soy sauce green soyabeans made, with fragrance striking the nose, taste is aromatic, unique flavor,
With the addition of the rational nourishing food of multiple ratio, rich in nutritive value, there is certain Dietotherapy health effect, meet society now
The requirement of health diet；Present invention process is simple, and technology is easily mastered, and improves production efficiency, is suitable to popularization and application.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not only limited to implement in detail below
Example.
Embodiment 1:
A kind of stew in soy sauce green soyabeans, is made up of the raw material of following weight portion: green soyabeans 80 parts, new ginger sheet 2 parts, Bulbus Allii core 2 parts, Pericarpium Citri Reticulatae
3 parts, Fructus Capsici 2 parts, vegetable oil 8 parts, yellow wine 3 parts, bone soup 100 parts, Soy Sauce 10 parts, appropriate refined salt, 2 parts of crystal sugar, taste
Essence 0.5 part, suitable quantity of water, flavouring agent 8 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3 part, arhat
Really 1 part, the Radix Angelicae Dahuricae 1 part, 0.1 part of Pericarpium Zanthoxyli, Flos Rosae Davuricae 1 part, Fructus Lycii 0.2～part, Folium Perillae 0.2 part, Pericarpium Citri tangerinae 0.5 part, Radix Adenophorae (Radix Glehniae) 0.2
Part, Cortex Moutan 0.1 part；
The manufacture method of described stew in soy sauce green soyabeans, comprises the following steps:
(1) choosing green soyabeans, clean, put into and boil in boiled water 10 minutes, dewatering obtains standby green soyabeans；
(2) vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, the Radix Angelicae Dahuricae, Pericarpium Zanthoxyli, thorn rose
Flower, Fructus Lycii, Folium Perillae, Pericarpium Citri tangerinae, Radix Adenophorae (Radix Glehniae) and Cortex Moutan, slow fire is fried 20 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50 DEG C, adds new ginger sheet, Bulbus Allii core, Pericarpium Citri Reticulatae, Fructus Capsici stir-frying
Perfume (or spice), adds yellow wine, bone soup, Soy Sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by standby green soyabeans and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 15 minutes at leisure instead, use hot-air drying device to do enduring well-done green soyabeans
Dry, make material moisture reduce by 20%, dried green soyabeans is carried out vacuum packaging sealing, sterilizing, obtains stew in soy sauce green soyabeans finished product.
Embodiment 2:
A kind of stew in soy sauce green soyabeans, is made up of the raw material of following weight portion: green soyabeans 120 parts, new ginger sheet 5 parts, Bulbus Allii core 5 parts, Fructus Citri tangerinae
Skin 8 parts, Fructus Capsici 5 parts, vegetable oil 15 parts, yellow wine 6 parts, bone soup 150 parts, Soy Sauce 20 parts, appropriate refined salt, 6 parts of crystal sugar,
Monosodium glutamate 1 part, suitable quantity of water, flavouring agent 15 parts；Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.8 part, arhat
Really 2 parts, the Radix Angelicae Dahuricae 2 parts, 0.3 part of Pericarpium Zanthoxyli, Flos Rosae Davuricae 2 parts, Fructus Lycii 0.4 part, Folium Perillae 0.4 part, Pericarpium Citri tangerinae 1 part, Radix Adenophorae (Radix Glehniae) 0.4 part, red
Skin 0.2 part；
The manufacture method of described stew in soy sauce green soyabeans, comprises the following steps:
(1) choosing green soyabeans, clean, put into and boil in boiled water 15 minutes, dewatering obtains standby green soyabeans；
(2) vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, the Radix Angelicae Dahuricae, Pericarpium Zanthoxyli, thorn rose
Flower, Fructus Lycii, Folium Perillae, Pericarpium Citri tangerinae, Radix Adenophorae (Radix Glehniae) and Cortex Moutan, slow fire is fried 30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby；
(3) again vegetable oil is placed in pot, when oil temperature rises to 60 DEG C, adds new ginger sheet, Bulbus Allii core, Pericarpium Citri Reticulatae, Fructus Capsici stir-frying
Perfume (or spice), adds yellow wine, bone soup, Soy Sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by standby green soyabeans and the flavouring agent bag of step (2) gained of step (1) gained, the soup of step (3) gained is put into
In material, after intense fire boils, use little fire infusion 30 minutes at leisure instead, use hot-air drying device to do enduring well-done green soyabeans
Dry, make material moisture reduce by 10%, dried green soyabeans is carried out vacuum packaging sealing, sterilizing, obtains stew in soy sauce green soyabeans finished product.
In the above embodiment of the present invention, the vegetable oil used in described making step is Oleum Brassicae campestris.
Embodiment of the present invention manufacture method is simple, the stew in soy sauce green soyabeans made, with fragrance striking the nose, taste is aromatic, local flavor is only
Spy, with the addition of the rational nourishing food of multiple ratio, has certain Dietotherapy health effect；Its technique is simple, is suitable to promote and answers
With.
Above embodiment is only to be described the preferred embodiment of the present invention, not enters the scope of the present invention
Row limits, and on the premise of designing spirit without departing from the present invention, technical scheme is done by those of ordinary skill in the art
The various deformation gone out and improvement, all should fall in the protection domain that claims of the present invention determines.
Claims (4)
1. a stew in soy sauce green soyabeans, it is characterised in that be made up of the raw material of following weight portion: green soyabeans 80～120 parts, new ginger sheet 2
～5 parts, Bulbus Allii core 2～5 parts, Pericarpium Citri Reticulatae 3～8 parts, Fructus Capsici 2～5 parts, vegetable oil 8～15 parts, yellow wine 3～6 parts, bone soup 100～
150 parts, Soy Sauce 10～20 parts, appropriate refined salt, crystal sugar 2～6 parts, monosodium glutamate 0.5～1 part, suitable quantity of water, flavouring agent 8～15 parts；
Described flavouring agent includes the raw material of following weight: Rhizoma Kaempferiae 0.3～0.8 part, Fructus Momordicae 1～2 parts, the Radix Angelicae Dahuricae 1～2 parts,
Pericarpium Zanthoxyli 0.1～0.3 part, Flos Rosae Davuricae 1～2 parts, Fructus Lycii 0.2～0.4 part, Folium Perillae 0.2～0.4 part, Pericarpium Citri tangerinae 0.5～1 part, Radix Adenophorae (Radix Glehniae)
0.2～0.4 part, Cortex Moutan 0.1～0.2 part；
The manufacture method of described stew in soy sauce green soyabeans, comprises the following steps:
(1) choosing green soyabeans, clean, put into and boil in boiled water 10～15 minutes, dewatering obtains standby green soyabeans；
(2) vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds Rhizoma Kaempferiae, Fructus Momordicae, the Radix Angelicae Dahuricae, Pericarpium Zanthoxyli, thorn rose
Flower, Fructus Lycii, Folium Perillae, Pericarpium Citri tangerinae, Radix Adenophorae (Radix Glehniae) and Cortex Moutan, slow fire is fried 20～30 minutes, takes out and loads in gauze bag, obtains flavouring agent bag standby
With；
(3) again vegetable oil is placed in pot, when oil temperature rises to 50～60 DEG C, adds new ginger sheet, Bulbus Allii core, Pericarpium Citri Reticulatae, Fructus Capsici stir-frying
Perfume (or spice), adds yellow wine, bone soup, Soy Sauce, refined salt, crystal sugar, monosodium glutamate and suitable quantity of water, and slow fire boils, and obtains soup stock standby；
(4) by standby green soyabeans and the flavouring agent bag of step (2) gained of step (1) gained, the soup stock of step (3) gained is put into
In, after intense fire boils, use the infusion 15 at leisure of little fire～30 minutes instead, dried packaging i.e. obtains stew in soy sauce green soyabeans finished product.
The manufacture method of a kind of stew in soy sauce green soyabeans the most according to claim 1, it is characterised in that described step (2) and step
Suddenly, in (3), the vegetable oil of employing is Oleum Brassicae campestris.
The manufacture method of a kind of stew in soy sauce green soyabeans the most according to claim 1, it is characterised in that in described step (4), its
Manufacture method also includes, endure well-done green soyabeans use hot-air drying device be dried, make material moisture reduce by 10%～
20%.
4. according to the manufacture method of a kind of stew in soy sauce green soyabeans described in claim 1 and 3, it is characterised in that described step (4)
In, its manufacture method also includes, dried green soyabeans carries out vacuum packaging sealing, sterilizing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610680507.5A CN106261786A (en) | 2016-08-18 | 2016-08-18 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610680507.5A CN106261786A (en) | 2016-08-18 | 2016-08-18 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261786A true CN106261786A (en) | 2017-01-04 |
Family
ID=57678459
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610680507.5A Withdrawn CN106261786A (en) | 2016-08-18 | 2016-08-18 | A kind of stew in soy sauce green soyabeans and preparation method thereof |
Country Status (1)
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| CN (1) | CN106261786A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110301594A (en) * | 2019-07-04 | 2019-10-08 | 山东三涛食品有限公司 | A kind of preparation method of spicy green soy bean pod |
| TWI693895B (en) * | 2019-05-22 | 2020-05-21 | 宏偉冷凍食品股份有限公司 | Manufacturing method of smoked edamame |
| CN111728144A (en) * | 2020-07-03 | 2020-10-02 | 湖南桃花鸭食品科技有限公司 | Marinated green soy beans and preparation method thereof |
| CN112155168A (en) * | 2020-09-17 | 2021-01-01 | 衡东县远鹏黄贡椒有限公司 | Instant pot-stewed green soy beans and preparation method thereof |
| CN112244211A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Fermented soybean and production method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652681A (en) * | 2012-09-24 | 2014-03-26 | 朝阳本色有机食品有限公司 | Production method of boiled green soybean |
| CN103876080A (en) * | 2014-04-04 | 2014-06-25 | 曹叙生 | Method for producing hot and spicy edamame dish |
-
2016
- 2016-08-18 CN CN201610680507.5A patent/CN106261786A/en not_active Withdrawn
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103652681A (en) * | 2012-09-24 | 2014-03-26 | 朝阳本色有机食品有限公司 | Production method of boiled green soybean |
| CN103876080A (en) * | 2014-04-04 | 2014-06-25 | 曹叙生 | Method for producing hot and spicy edamame dish |
Non-Patent Citations (1)
| Title |
|---|
| 江初昕: ""卤毛豆"", 《农产品加工》 * |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| TWI693895B (en) * | 2019-05-22 | 2020-05-21 | 宏偉冷凍食品股份有限公司 | Manufacturing method of smoked edamame |
| CN110301594A (en) * | 2019-07-04 | 2019-10-08 | 山东三涛食品有限公司 | A kind of preparation method of spicy green soy bean pod |
| CN111728144A (en) * | 2020-07-03 | 2020-10-02 | 湖南桃花鸭食品科技有限公司 | Marinated green soy beans and preparation method thereof |
| CN112155168A (en) * | 2020-09-17 | 2021-01-01 | 衡东县远鹏黄贡椒有限公司 | Instant pot-stewed green soy beans and preparation method thereof |
| CN112244211A (en) * | 2020-09-23 | 2021-01-22 | 湖北周黑鸭食品工业园有限公司 | Fermented soybean and production method thereof |
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Application publication date: 20170104 |