首页> 外国专利> METHOD FOR MAKING SPICY BRAISED SEAFOOD AND SPICY BRAISED SEAFOOD THEREOF

METHOD FOR MAKING SPICY BRAISED SEAFOOD AND SPICY BRAISED SEAFOOD THEREOF

机译:制作辣味卤水的方法及其辣味卤水的方法

摘要

The present invention relates to a method for making spicy braised seafood and spicy braised seafood thereof, which comprises the following steps of: preparing first seafood; mixing the prepared first seafood with basic spices including red pepper powder, broth, cheese, butter, garlic, ginger, green onion, onions, carrots, Chungyang red pepper, bacon, peas, condensed milk, Thai peppers, and whole peppers; heating the mixture with a torch; additionally heating the mixture heated by the torch; cooking second seafood, corn, sweet potato, and cheese rice cake; inputting the cooked second seafood, corn, sweet potato, and cheese rice cake to the heated mixture and heating the mixture to make the spicy braised seafood. According to the present invention, the method provides advantages of providing high nutritive value and high palatable preference, removing the fishy smell of seafood, and satisfying various desires of customers.;COPYRIGHT KIPO 2020
机译:本发明涉及一种辣红烧海鲜及其制作方法,其包括以下步骤:制备第一类海鲜;将准备好的第一类海鲜与基本香料混合,包括红辣椒粉,肉汤,奶酪,黄油,大蒜,姜,葱,洋葱,胡萝卜,忠阳红辣椒,培根,豌豆,炼乳,泰国胡椒和全胡椒;用火炬加热混合物;额外加热由割炬加热的混合物;烹饪第二海鲜,玉米,红薯和奶酪年糕;将煮熟的第二海鲜,玉米,地瓜和奶酪年糕加入加热的混合物中,然后加热混合物制成辛辣的红烧海鲜。根据本发明,该方法具有提供高营养价值和高可口偏好,消除海鲜的腥味并满足顾客的各种需求的优点。COPYRIGHT KIPO 2020

著录项

  • 公开/公告号KR102121008B1

    专利类型

  • 公开/公告日2020-06-09

    原文格式PDF

  • 申请/专利权人 JEON SO HI;

    申请/专利号KR20190172501

  • 发明设计人 JEON SO HIKR;

    申请日2019-12-20

  • 分类号A23L17/40;A23C19;A23L17/50;A23L19;A23L7/10;

  • 国家 KR

  • 入库时间 2022-08-21 11:04:27

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