CN101099558A - Immediate cinder-free thirteen spices quelite product and preparing method - Google Patents
Immediate cinder-free thirteen spices quelite product and preparing method Download PDFInfo
- Publication number
- CN101099558A CN101099558A CNA200710024097XA CN200710024097A CN101099558A CN 101099558 A CN101099558 A CN 101099558A CN A200710024097X A CNA200710024097X A CN A200710024097XA CN 200710024097 A CN200710024097 A CN 200710024097A CN 101099558 A CN101099558 A CN 101099558A
- Authority
- CN
- China
- Prior art keywords
- parts
- extraction
- raw material
- product
- flavouring
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
Abstract
The present invention relate to a kind of instant dregs-less 13 spices flavouring material product and its preparation method. It is characterized by that it uses traditional raw materials of Chinese prickly ash, star aniseed, kaempferia, galangal root, tangerine peel, cassia bark, fennel, amomum fruit, nutmeg, dried ginger, coriandrum sativum seed, dahurian angelica root and clove of original 13 spices flavouring material product as raw material and adopts the modern technical processes of organic solvent extraction, supercritical CO2 extraction and water vapour distillation extraction to prepare liquid emulsified flavouring product with 13 spices characteristics, or further adopts spray-drying process to prepare 13 spices powder type flavouring product.
Description
Technical field
A kind of immediate cinder-free thirteen spices quelite product and preparation method, with Chinese prickly ash, aniseed, kaempferia galamga, galingal, dried orange peel, Chinese cassia tree, fennel seeds, fructus amomi, cardamom, rhizoma zingiberis, ceriander seed, the root of Dahurain angelica, cloves is primary raw material, behind scientific formula, extract wherein main taste composition and through emulsification treatment, again through or without liquid state or powdered flavouring that spray-drying processing makes, belong to the flavouring technical field.
Background technology
Bread is the staff of life, and food is earlier with the flavor.The quickening of modern society's growth in the living standard, rhythm of life, various countries' cooking culture interpenetrate and the change of people's eating habit has greatly promoted the development of food industry also edible flavouring have been proposed more and more higher requirement simultaneously.In the daily life, people press for a kind of do not need long-time cooking can be tasty, grow that the full exquisiteness of smell, applicability are wide, edible safety, storage, the flavouring with traditional properties easy to use.
13 perfume (or spice) are traditional cooking flavours in the ancient cooking culture of China, not only have the stronger expeling smelling of fish or mutton and get fed up and the flavouring effect, also have certain medical value, are the composite natural flavorings of often using in people's daily life.Normally various single or banana aldehyde and the powder thereof that can buy in the market, but this series products has only through after cooking for a long time or pickling processing, wherein effectively is fragrant taste composition and just can is extracted out and plays a role.This has just limited it and need not cook or the application of the occasion (as cold vegetable dish in sauce, cooking) that the cooking time is short.And this series products brings " pit " to cause the uneven and dregs mouthfeel of quality can in use the perfuming product; Also have easy microbiological contamination, unhygienic, shortcomings such as floor space big, storage, transportation inconvenience.The present invention has solved the above-mentioned defective of conventional composite flavouring preferably.
Summary of the invention
The purpose of this invention is to provide a kind of immediate cinder-free thirteen spices quelite product and preparation method, produce a kind of with 13 fragrant traditional raw material Chinese prickly ashes, aniseed, kaempferia galamga, galingal, dried orange peel, Chinese cassia tree, fennel seeds, fructus amomi, cardamom, rhizoma zingiberis, ceriander seed, the root of Dahurain angelica, cloves is a raw material, through scientific formula, adopting organic solvent extraction or supercritical carbon dioxide extracting to be aided with steam distillation extracts (though steam distillation only can be extracted the volatile aroma composition, but can be used for strengthening organic solvent extracts and the head of supercritical carbon dioxide extracting product fragrant) technology extracts water-soluble and fat-soluble fragrant taste composition, the liquid emulsion type flavouring that obtains having 13 fragrant characteristics after emulsification treatment of being wherein; Or further this liquid seasonings (or directly adopting active ingredient) spray-drying is obtained powdered flavouring.
Technical scheme of the present invention: a kind of immediate cinder-free thirteen spices quelite product, with 13 fragrant traditional raw material Chinese prickly ashes, aniseed, kaempferia galamga, galingal, dried orange peel, Chinese cassia tree, fennel seeds, fructus amomi, cardamom, rhizoma zingiberis, ceriander seed, the root of Dahurain angelica, cloves is a raw material, through scientific formula, adopt organic solvent to extract or supercritical carbon dioxide extracting is aided with the steam distillation extraction process and extracts wherein water-soluble and fat-solublely be fragrant taste composition, after emulsification treatment, make liquid emulsion type flavouring, or further adopt spray drying process to make powdered flavouring with 13 fragrant characteristics.Its preparation method:
1, raw material is selected: the phytomorph raw material of buying cleaning, full, no insect pest from market.
2, drying: the down dry 5～15h of low temperature (30～40 ℃).
3, crushing screening: raw material is crushed to 20～100 orders respectively.Select different order numbers to be beneficial to the stripping of active ingredient according to the characteristics of different material, as aniseed 40～60 orders, Chinese prickly ash 80～100 orders, fennel seeds 60～80 orders.
4, raw material is composite: the raw material of crushing screening is mixed by a certain percentage, guarantee that various raw materials mix.The weight % ratio of various raw materials is: 5～25 parts in Chinese prickly ash, 5～20 parts of aniseed, 5～20 parts of dried orange peels, 5～25 parts of Chinese cassia trees, 5～20 parts of fennel seeds, 5～25 parts of ceriander seeds, 3～6 parts in cardamom, 2～15 parts of rhizoma zingiberis, 3～12 parts of kaempferia galamgas, 2～5 parts of galingals, 1～5 part of fructus amomi, 1～5 part of the root of Dahurain angelica, 2～10 parts of cloves.
5, extracts active ingredients:
1) organic solvent method: will answer confected materials and select for use suitable organic solvent (as ethanol, acetone, n-hexane, ethyl acetate, benzinum or ether) to extract.Adopt soxhlet extraction under near the solvent boiling point temperature, solid-liquid ratio extracts 2～8h 1: 6～1: 14 time.Extract rotary evaporation under proper temperature, 0.06～0.09MPa vacuum removes solvent, promptly gets active ingredient.Be aided with and carry out or do not carry out the steam distillation extraction process.
Or 2) supercritical CO
2Extraction: take by weighing a certain amount of multiple confected materials, put into extraction kettle, start extraction equipment, under extracting pressure 15～45MPa, 30～60 ℃ of conditions of extraction temperature, extract 0.5～5h, parse flavor substance through step-down, cooling afterwards.Be aided with and carry out or do not carry out the steam distillation extraction process.
Described steam distillation extraction process is: get a certain amount of pulverizing and multiple confected materials in cucurbit, add suitable quantity of water, connect volatile oil distillation extraction element and condenser pipe, can obtain the pale yellow oily liquid body behind the distillation certain hour to be heated, extracting parameter: the weight solid-liquid ratio of multiple confected materials and water is 1: 2～1: 15, extraction time 3～8h, grinding particle size 30～100 orders, gained distillate and 1) organic solvent method or 2) supercritical CO
2The active ingredient of extraction gained merges, and it is fragrant to strengthen head with this;
6, emulsification: have a large amount of lyophobic dusts in the extract, need carry out emulsification for improving application: select for use tween 1 or sucrose fatty ester as emulsifying agent, consumption is controlled at 0.5%～5% (W/V), it is dissolved in a certain amount of hot water, add 0.5%～15% (W/V) extract after being cooled to room temperature, the back high speed shear 1～2min under 10000～22000r/min that stirs, homogeneous is handled 1～2 time more afterwards.This emulsification system can be directly as the liquid seasonings finished product.
7, spray-drying: one or more in employing converted starch, Arabic gum, gelatin, shitosan, soybean protein, maltodextrin, the cyclodextrin are as the wall material.Get the hot water of certain volume, add the wall material while stirring.After treating its dissolving, mix with the emulsion that obtained in 6 while stirring,, after high-pressure homogeneous 1～3 time, carry out spray-drying through 10000～25000r/min high speed shear, 1～5min.Technical parameter: solid content is 5%～50% in the mixed system; The one-level homogenization pressure is 10～45MPa, and double-stage homogenization pressure is 15～45MPa; The active ingredient carrying capacity is 0.5%～55%; EAT is 18～220 ℃; Leaving air temp is 75～90 ℃.Make powdered flavouring.
Various major parameters can be adjusted according to the production actual demand.
Beneficial effect of the present invention: product of the present invention be with 13 perfume materials behind scientific formula, sophistication extracts active ingredient wherein, and be processed into the convenient form of using, can directly apply to the processing of varieties of food items first, need not can present good local flavor and fragrance by hot digestion, tasty fast; Second do not have pit and dregs mouthfeel, quality is even, the mellow and full exquisiteness of mouthfeel; Moreover adaptability extensively, edible safety health, storage, easy to use.This series products can satisfy the modern fast, efficiently, life idea easily, market prospects are boundless.
The specific embodiment
Embodiment 1
1, raw material is selected: the phytomorph raw material of buying cleaning, full, no insect pest from market.
2, drying: low temperature (30～40 ℃) is dry 10h down.
3, crushing screening: raw material is pulverized and crossed 20 mesh sieves respectively.
4, raw material is composite: the raw material of crushing screening is mixed by a certain percentage, guarantee that various raw materials mix.The ratio of various raw materials is: 20 parts in Chinese prickly ash, 8 parts of aniseed, 12 parts of dried orange peels, 20 parts of Chinese cassia trees, 16 parts of fennel seeds, 5 parts of ceriander seeds, 4 parts in cardamom, 2 parts of rhizoma zingiberis, 2 parts of kaempferia galamgas, 2 parts of galingals, 3 parts of fructus amomis, 1 part of the root of Dahurain angelica, 5 parts of cloves.
5, extracts active ingredients:
1) organic solvent method will be answered confected materials 20g, extract 2h with 95% ethanol 160ml (solid-liquid ratio is 1: 8) down in 70 ℃.The rotation under 55～60 ℃, 0.07MPa vacuum of gained extract is evaporated to dripless and drips, and promptly gets thickness, dark brown effective extract.
2) steam distillation is got 100g and is pulverized multiple confected materials in cucurbit, adds 500ml water, connects volatile oil determination apparatus and condenser pipe, collects the upper strata oily liquid behind the distillation 5h.Recovery rate 8.0%.Getting this oily liquid of 0.5ml adds in the said extracted thing fragrant in order to strengthen head.
6, emulsification: with preparation 200ml emulsion is example.1g (0.5%) Tween-80 is dissolved in (70～80 ℃) in the 198ml hot water, to be cooledly to room temperature, adds 1g (0.5%) said extracted thing, stir.High-pressure homogeneous behind high speed shear 1min under the 22000r/min, the one-level homogenization pressure is 25MPa, and double-stage homogenization pressure is 5MPa.
This product is red, even emulsion, has strong 13 fragrant breezes flavor, no dregs, and delicate mouthfeel is full, can directly apply in all kinds of cookings.
Embodiment 2
1, raw material is selected: the phytomorph raw material of buying cleaning, full, no insect pest from market.
2, drying: low temperature (30～40 ℃) is dry 5h down.
3, crushing screening: raw material is pulverized and crossed 60 mesh sieves respectively.
4, raw material is composite: the raw material of crushing screening is mixed by a certain percentage, guarantee that various raw materials mix.The ratio of various raw materials is: 5 parts in Chinese prickly ash, 17 parts of aniseed, 14 parts of dried orange peels, 5 parts of Chinese cassia trees, 10 parts of fennel seeds, 20 parts of ceriander seeds, 3 parts in cardamom, 10 parts of rhizoma zingiberis, 8 parts of kaempferia galamgas, 4 parts of galingals, 1 part of fructus amomi, 1 part of the root of Dahurain angelica, 2 parts of cloves.
5, supercritical CO
2Extraction is extracted: take by weighing the above-mentioned multiple confected materials of 200g, put into extraction kettle.Open master switch, refrigeration switch and preheating switch, setting extraction temperature is 35 ℃; Feed CO
2, put clean intrasystem air; Make extracting pressure be stabilized in 15MPa; Regulate CO
2Flow is 12L/h, extraction 5h; Close each switch after extraction is finished, treat to collect extract after pressure disappears.
6, emulsification: with preparation 200ml emulsion is example.The 2g sucrose fatty ester is dissolved in (70～80 ℃) in the 188ml hot water, and the 10g said extracted thing that adds to the room temperature to be cooled stirs.Behind high speed shear 1min under the 22000r/min high-pressure homogeneous 1 time, the one-level homogenization pressure is 15MPa, and double-stage homogenization pressure is 30MPa.
This product is pale red, even emulsion, has strong 13 fragrant breezes flavor, and delicate mouthfeel is full, and the soft coordination of fragrance can directly apply in all kinds of cookings.
Embodiment 3
1, raw material is selected: the phytomorph raw material of buying cleaning, full, no insect pest from market.
2, drying: low temperature (30～40 ℃) is dry 15h down.
3, crushing screening: raw material is pulverized and crossed 100 mesh sieves respectively.
4, raw material is composite: the raw material of crushing screening is mixed by a certain percentage, guarantee that various raw materials mix.The ratio of various raw materials is: 15 parts in Chinese prickly ash, 5 parts of aniseed, 5 parts of dried orange peels, 13 parts of Chinese cassia trees, 5 parts of fennel seeds, 13 parts of ceriander seeds, 6 parts in cardamom, 8 parts of rhizoma zingiberis, 8 parts of kaempferia galamgas, 3 parts of galingals, 4 parts of fructus amomis, 5 parts of the roots of Dahurain angelica, 10 parts of cloves.
5, supercritical CO
2Extraction extraction method: take by weighing the above-mentioned multiple confected materials of 200g, put into extraction kettle.Open master switch, refrigeration switch and preheating switch, setting extraction temperature is 45 ℃; Feed CO
2, put clean intrasystem air; Make extracting pressure be stabilized in 45MPa; Regulate CO
2Flow is 12L/h, extraction 0.5h; Close each switch after extraction is finished, treat to collect extract after pressure disappears.Extraction yield is 8.1%.
6, emulsification: with preparation 200ml emulsion is example.The 2g sucrose fatty ester is dissolved in (80 ℃) in the 188ml hot water, and the 30g said extracted thing that adds to the room temperature to be cooled stirs.Behind high speed shear 2min under the 10000r/min, high-pressure homogeneous 1 time, the one-level homogenization pressure is 20MPa, and double-stage homogenization pressure is 40MPa.
7, spray-drying: get 130ml hot water (50 ℃), add converted starch 66.7g while stirring, be cooled to room temperature after waiting to dissolve, add above-mentioned emulsion 50ml while stirring, stir and behind 22000r/min high speed shear 1min, homogeneous is twice under 25MPa.Under 190 ℃ of EATs, 85 ℃ of conditions of leaving air temp, carry out spray-drying at last, get pale red powdered flavouring product, strong 13 fragrant breezes flavor is arranged.
Claims (2)
1, a kind of immediate cinder-free thirteen spices quelite product, it is characterized in that with 13 fragrant traditional raw material Chinese prickly ashes, aniseed, kaempferia galamga, galingal, dried orange peel, Chinese cassia tree, fennel seeds, fructus amomi, cardamom, rhizoma zingiberis, ceriander seed, the root of Dahurain angelica, cloves is a raw material, through scientific formula, adopt organic solvent to extract or supercritical carbon dioxide extracting, being aided with the steam distillation extraction process extracts water-soluble in the raw material and fat-solublely is fragrant taste composition, after emulsification treatment, make liquid emulsion type flavouring, or further adopt spray drying process to make powdered flavouring with 13 fragrant characteristics.
2, the preparation method of immediate cinder-free thirteen spices quelite product as claimed in claim 1 is characterized in that: (1) raw material is selected: the phytomorph raw material of buying cleaning, full, no insect pest from market;
(2) drying: 30～40 ℃ of down dry 5～15h;
(3) crushing screening: raw material is crushed to 20～100 orders respectively, selects different order numbers to be beneficial to the stripping of active ingredient according to the characteristics of different material;
(4) raw material is composite: the raw material of crushing screening is mixed by a certain percentage, guarantee that various raw materials mix, the weight % ratio of various raw materials is: 5～25 parts in Chinese prickly ash, 5～20 parts of aniseed, 5～20 parts of dried orange peels, 5～25 parts of Chinese cassia trees, 5～20 parts of fennel seeds, 5～25 parts of ceriander seeds, 3～6 parts in cardamom, 2～15 parts of rhizoma zingiberis, 3～12 parts of kaempferia galamgas, 2～5 parts of galingals, 1～5 part of fructus amomi, 1～5 part of the root of Dahurain angelica, 2～10 parts of cloves;
(5) extracts active ingredients:
1) organic solvent method: will answer confected materials and select organic solvent for use: ethanol, acetone, n-hexane, ethyl acetate, benzinum or extracted by ether, adopt soxhlet extraction under near the solvent boiling point temperature, solid-liquid ratio extracts 2～8h 1: 6～1: 14 time, extract is rotated evaporation and removes solvent, promptly get active ingredient, be aided with and carry out or do not carry out the steam distillation extraction process;
Or 2) supercritical CO
2Extraction: will answer confected materials, put into extraction kettle, start extraction equipment, under extracting pressure 15～45MPa, 30～60 ℃ of conditions of extraction temperature, extract 0.5～5h, parse flavor substance active ingredient through step-down, cooling afterwards, be aided with and carry out or do not carry out the steam distillation extraction process;
Described steam distillation extraction process is: get a certain amount of pulverizing and multiple confected materials in cucurbit, add suitable quantity of water, connect volatile oil distillation extraction element and condenser pipe, can obtain the pale yellow oily liquid body behind the distillation certain hour to be heated, extracting parameter: the weight solid-liquid ratio of multiple confected materials and water is 1: 2～1: 15, extraction time 3～8h, grinding particle size 30～100 orders, gained distillate and 1) organic solvent method or 2) supercritical CO
2The active ingredient of extraction gained merges, and it is fragrant to strengthen head with this;
(6) emulsification: select for use tween 1 or sucrose fatty ester as emulsifying agent, concentration is controlled at 0.5%～5% (W/V), it is dissolved in a certain amount of hot water, add 0.5%～15% (W/V) extract after being cooled to room temperature, back high speed shear 1～2min under 10000～22000r/min stirs, homogeneous 1～2 time more afterwards, this emulsification system can be directly as the liquid seasonings finished product;
(7) one or more in spray-drying employing converted starch, Arabic gum, gelatin, shitosan, soybean protein, maltodextrin or the cyclodextrin are as the wall material, get the hot water of certain volume, add the wall material while stirring, after treating the dissolving of wall material, mix with the emulsion that obtained in (6) while stirring, through 10000～25000r/min high speed shear, 1～5min, after high-pressure homogeneous 1～3 time, carry out spray-drying, technical parameter: solid content is 5%～50% in the mixed system; The active ingredient carrying capacity is 0.5%～55%; EAT is 18～220 ℃; Leaving air temp is 75～90 ℃; Make powdered flavouring.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200710024097XA CN100548153C (en) | 2007-07-16 | 2007-07-16 | A kind of immediate cinder-free thirteen spices quelite product and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNB200710024097XA CN100548153C (en) | 2007-07-16 | 2007-07-16 | A kind of immediate cinder-free thirteen spices quelite product and preparation method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101099558A true CN101099558A (en) | 2008-01-09 |
| CN100548153C CN100548153C (en) | 2009-10-14 |
Family
ID=39034144
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNB200710024097XA Withdrawn - After Issue CN100548153C (en) | 2007-07-16 | 2007-07-16 | A kind of immediate cinder-free thirteen spices quelite product and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN100548153C (en) |
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103160371A (en) * | 2011-12-15 | 2013-06-19 | 李洪发 | Natural plant oil having broad-spectrum antibacterial activity and preparation method thereof |
| CN105661454A (en) * | 2016-03-07 | 2016-06-15 | 重庆汤嫂食品有限公司 | Hotpot condiment and preparation method thereof |
| CN106360617A (en) * | 2016-08-31 | 2017-02-01 | 兴化市联富食品有限公司 | Processing method of spice |
| CN106858516A (en) * | 2017-02-13 | 2017-06-20 | 青岛利和萃取股份有限公司 | A kind of preparation method of instant spice particle |
| CN108850983A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | A kind of ginger powder, preparation method thereof |
| CN109349591A (en) * | 2018-10-25 | 2019-02-19 | 王付国 | The instant flavouring of drysaltery complex solid |
| CN111758947A (en) * | 2020-07-23 | 2020-10-13 | 上海旭梅食品科技股份有限公司 | Spice, preparation method thereof and clear soup hotpot condiment |
| CN113367312A (en) * | 2021-06-29 | 2021-09-10 | 陇南利和萃取科技有限公司 | Multifunctional pepper composite seasoning base material and preparation method thereof |
| CN113403135A (en) * | 2021-06-03 | 2021-09-17 | 贵州新农汇生态农业发展有限公司 | Comprehensive processing method of dried ginger slices and ginger oil |
| CN114190532A (en) * | 2021-12-31 | 2022-03-18 | 上海太太乐食品有限公司 | Fruit tea flavored cooking wine and preparation method thereof |
-
2007
- 2007-07-16 CN CNB200710024097XA patent/CN100548153C/en not_active Withdrawn - After Issue
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103160371A (en) * | 2011-12-15 | 2013-06-19 | 李洪发 | Natural plant oil having broad-spectrum antibacterial activity and preparation method thereof |
| CN105661454A (en) * | 2016-03-07 | 2016-06-15 | 重庆汤嫂食品有限公司 | Hotpot condiment and preparation method thereof |
| CN105661454B (en) * | 2016-03-07 | 2019-07-30 | 重庆汤嫂食品有限公司 | A kind of chafing dish bottom flavorings and preparation method thereof |
| CN106360617A (en) * | 2016-08-31 | 2017-02-01 | 兴化市联富食品有限公司 | Processing method of spice |
| CN106858516A (en) * | 2017-02-13 | 2017-06-20 | 青岛利和萃取股份有限公司 | A kind of preparation method of instant spice particle |
| CN108850983A (en) * | 2018-06-25 | 2018-11-23 | 南昌大学 | A kind of ginger powder, preparation method thereof |
| CN109349591A (en) * | 2018-10-25 | 2019-02-19 | 王付国 | The instant flavouring of drysaltery complex solid |
| CN111758947A (en) * | 2020-07-23 | 2020-10-13 | 上海旭梅食品科技股份有限公司 | Spice, preparation method thereof and clear soup hotpot condiment |
| CN113403135A (en) * | 2021-06-03 | 2021-09-17 | 贵州新农汇生态农业发展有限公司 | Comprehensive processing method of dried ginger slices and ginger oil |
| CN113367312A (en) * | 2021-06-29 | 2021-09-10 | 陇南利和萃取科技有限公司 | Multifunctional pepper composite seasoning base material and preparation method thereof |
| CN114190532A (en) * | 2021-12-31 | 2022-03-18 | 上海太太乐食品有限公司 | Fruit tea flavored cooking wine and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN100548153C (en) | 2009-10-14 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100548153C (en) | A kind of immediate cinder-free thirteen spices quelite product and preparation method | |
| US6497908B1 (en) | Turmeric-containing cooking oils and fats | |
| CN101507486A (en) | Composite pungent and fragrant flavorings and production method and technique thereof | |
| CN102630791B (en) | Preparation method of solid low-sugar ginger tea | |
| CN103689339A (en) | Composite purple sweet potato health care rice and preparation method thereof | |
| KR20020027666A (en) | Herbal food composition containing herb medicine material, herb and seaweed | |
| CN106107869A (en) | A kind of culinary art cooking wine braised in soy sauce and preparation method thereof | |
| CN108175074A (en) | A kind for the treatment of process for inhibiting spice extract storage flavor variations | |
| CN104164358B (en) | A kind of seasoning aromatic vinegar | |
| CN105795430B (en) | A kind of preparation method of wrinkled giant hyssop flavouring | |
| CN108095004A (en) | One cultivates peanut beef paste and preparation method thereof | |
| CN104957283B (en) | Litsea pungens chili oil and preparation method thereof | |
| CN104146081A (en) | Antitumor walnut blend oil | |
| CN105145870A (en) | Pre-seasoned peanut oil convenient to cook and preparation method of pre-seasoned peanut oil | |
| KR100642867B1 (en) | Thick soypaste mixed with red pepper and herb which has exellent flavor and anti-cancer activity | |
| CN103952283A (en) | Flavored aromatic vinegar | |
| CN101310615B (en) | Chaffy dish, production method of chaffy dish | |
| CN109275883A (en) | Chafing dish bottom flavorings and preparation method thereof | |
| CN105595248A (en) | Ultramicro vegetable-fruit nutrition powder suitable for children to supplement calcium and vitamin C and preparation method of ultramicro vegetable-fruit nutrition powder | |
| CN105639606A (en) | Dip for eating of mutton and preparation method of dip | |
| CN109730163A (en) | A kind of foodstuff flavouring essential oil composition and preparation method thereof | |
| CN104187751A (en) | Candied-apple beef granule | |
| KR102140755B1 (en) | Flavored oil containing Zanthoxylum schinifolium Fruit extracts and manufacturing method thereof | |
| CN106235241A (en) | A kind of five spice powder | |
| CN104322750A (en) | Freeze-dried lemon tea and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| ASS | Succession or assignment of patent right |
Owner name: TIANNING SPICES (JIANGSU) CO., LTD. Free format text: FORMER OWNER: JIANGNAN UNIVERSITY Effective date: 20110314 |
|
| C41 | Transfer of patent application or patent right or utility model | ||
| COR | Change of bibliographic data |
Free format text: CORRECT: ADDRESS; FROM: 214122 NO. 1800, LIHU AVENUE, WUXI CITY, JIANGSU PROVINCE TO: 212425 DUJIASHAN, HUAYANG TOWN, JURONG CITY, JIANGSU PROVINCE |
|
| EE01 | Entry into force of recordation of patent licensing contract |
Assignee: Tianning Flavor (Jiangsu) Co., Ltd. Assignor: Jiangnan University Contract record no.: 2011320000052 Denomination of invention: Immediate cinder-free thirteen spices quelite product and preparing method Granted publication date: 20091014 License type: Exclusive License Open date: 20080109 Record date: 20110221 |
|
| TR01 | Transfer of patent right |
Effective date of registration: 20110314 Address after: 212425 Huayang Town, Jurong, Jiangsu Patentee after: Tianning Flavor (Jiangsu) Co., Ltd. Address before: 1800 No. 214122 Jiangsu city of Wuxi Province Li Lake Avenue Patentee before: Jiangnan University |
|
| AV01 | Patent right actively abandoned |
Granted publication date: 20091014 Effective date of abandoning: 20161122 |
|
| C20 | Patent right or utility model deemed to be abandoned or is abandoned |