Cooking process of Pucai dish as one local flavor food

Application Number: 00108502
Application Date: 2000.04.26
Publication Number: 1276986
Publication Date: 2000.12.20
Priority Information:
International: A23L1/218;A23L1/318
Applicant(s) Name: Li Zengwei
Inventor(s) Name: Li Zengwei
Patent Agency Code: 00000
Patent Agent:
Abstract During the production of Pucai dish, vegetable semi-dried in the sun or air, fish or meat is loaded tightly into earthen jar to fill two thirds of the jar volume with the other third jar volume being filled with fresh dry rice straw and two pieces of crossed tightening bamboo strips. The jar is then placed upside down in a shallow water basin. When spiced Puyu fish is produced, red yeast in 0.1%, Five-spice powder in 0.2% and liquor in 0.5% are added.