CN102578305B - Chafing dish bottom oil, chafing dish bottom material and methods for preparing same - Google Patents
Chafing dish bottom oil, chafing dish bottom material and methods for preparing same Download PDFInfo
- Publication number
- CN102578305B CN102578305B CN2012100425515A CN201210042551A CN102578305B CN 102578305 B CN102578305 B CN 102578305B CN 2012100425515 A CN2012100425515 A CN 2012100425515A CN 201210042551 A CN201210042551 A CN 201210042551A CN 102578305 B CN102578305 B CN 102578305B
- Authority
- CN
- China
- Prior art keywords
- mixture
- oil
- chafing dish
- add
- parts
- 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.)
- Expired - Fee Related
Links
- 239000000463 material Substances 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 34
- 239000000203 mixture Substances 0.000 claims abstract description 154
- 235000019198 oils Nutrition 0.000 claims abstract description 114
- 238000002360 preparation method Methods 0.000 claims abstract description 41
- 235000013305 food Nutrition 0.000 claims abstract description 34
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 33
- 235000008397 ginger Nutrition 0.000 claims abstract description 33
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 31
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 21
- 240000007594 Oryza sativa Species 0.000 claims abstract description 18
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 18
- 235000009566 rice Nutrition 0.000 claims abstract description 18
- 239000000706 filtrate Substances 0.000 claims abstract description 15
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 33
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 33
- 230000008569 process Effects 0.000 claims description 28
- 240000006927 Foeniculum vulgare Species 0.000 claims description 27
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 27
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 27
- 240000004760 Pimpinella anisum Species 0.000 claims description 27
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 27
- 244000025254 Cannabis sativa Species 0.000 claims description 20
- 240000008574 Capsicum frutescens Species 0.000 claims description 19
- 240000004784 Cymbopogon citratus Species 0.000 claims description 17
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims description 17
- 244000223014 Syzygium aromaticum Species 0.000 claims description 17
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 17
- 239000001390 capsicum minimum Substances 0.000 claims description 17
- 238000001802 infusion Methods 0.000 claims description 14
- 238000010298 pulverizing process Methods 0.000 claims description 13
- 241000404030 Anacyclus clavatus Species 0.000 claims description 9
- 235000013339 cereals Nutrition 0.000 claims description 9
- 238000012423 maintenance Methods 0.000 claims description 7
- 239000003921 oil Substances 0.000 abstract description 106
- 235000014347 soups Nutrition 0.000 abstract description 53
- 210000000988 bone and bone Anatomy 0.000 abstract description 32
- 239000002994 raw material Substances 0.000 abstract description 25
- 241000287828 Gallus gallus Species 0.000 abstract description 22
- 239000004006 olive oil Substances 0.000 abstract description 21
- 235000008390 olive oil Nutrition 0.000 abstract description 21
- 241000758706 Piperaceae Species 0.000 abstract 4
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 2
- 244000304337 Cuminum cyminum Species 0.000 abstract 2
- 240000002943 Elettaria cardamomum Species 0.000 abstract 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 235000005300 cardamomo Nutrition 0.000 abstract 2
- 239000010462 extra virgin olive oil Substances 0.000 abstract 2
- 235000021010 extra-virgin olive oil Nutrition 0.000 abstract 2
- 235000019606 astringent taste Nutrition 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 30
- 235000013330 chicken meat Nutrition 0.000 description 19
- 238000009835 boiling Methods 0.000 description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 12
- 235000019634 flavors Nutrition 0.000 description 12
- 244000062793 Sorghum vulgare Species 0.000 description 10
- 235000019713 millet Nutrition 0.000 description 10
- 150000003839 salts Chemical class 0.000 description 10
- 238000010438 heat treatment Methods 0.000 description 7
- 241000234282 Allium Species 0.000 description 6
- 235000002732 Allium cepa var. cepa Nutrition 0.000 description 6
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 6
- 230000000694 effects Effects 0.000 description 6
- 241000272517 Anseriformes Species 0.000 description 5
- 206010000087 Abdominal pain upper Diseases 0.000 description 4
- 206010047700 Vomiting Diseases 0.000 description 3
- 235000012000 cholesterol Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 235000021186 dishes Nutrition 0.000 description 3
- 230000008673 vomiting Effects 0.000 description 3
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 206010044565 Tremor Diseases 0.000 description 2
- 239000010775 animal oil Substances 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000002496 gastric effect Effects 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 208000024891 symptom Diseases 0.000 description 2
- 206010006326 Breath odour Diseases 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 208000012895 Gastric disease Diseases 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010019909 Hernia Diseases 0.000 description 1
- 208000031361 Hiccup Diseases 0.000 description 1
- 206010028813 Nausea Diseases 0.000 description 1
- 241001494479 Pecora Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 210000003127 knee Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000002414 leg Anatomy 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 201000004792 malaria Diseases 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 201000002266 mite infestation Diseases 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008693 nausea Effects 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
Images
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a chafing dish bottom oil, a chafing dish bottom material and methods for preparing the chafing dish bottom oil and the chafing dish bottom material, belonging to food field,. The raw materials of the chafing dish bottom oil comprise rapeseed oil, extra virgin olive oil, glutinous rice cake peppers, old ginger, dried peppers, cumin, cardamom and star anise. The method for preparing the chafing dish bottom oil comprises the following steps: adding the rapeseed oil and the extra virgin olive oil into a container to obtain a mixture 1; adding the glutinous rice cake peppers into the mixture 1 to obtain a mixture 2; adding the old ginger into the mixture 2 to obtain a mixture 3; adding the cumin, the cardamom and the star anise into the mixture 3 to obtain a mixture 4; adding the dried peppers in to the mixture 4 to obtain a mixture 5; and filtering the mixture 5 and retaining filtrate. The chafing dish bottom material comprises the chafing dish bottom oil, pig bone soup and chicken stick. The preparation method comprises the container is added to the pot bottom oil, pig bone soup and chicken essence. The method for preparing the chafing dish bottom material comprises the step of adding the chafing dish bottom oil, the pig bone soup and the chicken essence into a container. The astringent taste of the olive oil can be effectively removed.
Description
Technical field
The present invention relates to field of food, be specifically related to oil and preparation method and a kind of chafing dish bottom flavorings and preparation method at the bottom of a kind of chafing dish.
Background technology
Chafing dish is a kind of chinese tradition cuisines, and it is edible that most Chinese like.Present chafing dish on the market, oil all is that butter, sheep oil or other animal oil make through allotment basically at the bottom of the employed chafing dish.These animal oil cholesterol are higher, and many foods are very unhealthy to health.And edible olive oil not only can not increase cholesterol, can reduce cholesterol in human body content on the contrary, and olive oil also has splendid natural health effect in addition, can treat and prevent multiple disease, is described as liquid golden.In American-European countries, olive oil has entered average family already, and because the difference of taste between east and west, Chinese generally can not adapt to a kind of puckery mouthful the taste that contains in the olive oil.When especially oil used at the bottom of olive oil is used to make chafing dish, because consumption is very big, puckery mouthful sensation can be very strong.
Summary of the invention
The invention provides oil and preparation method thereof at the bottom of a kind of chafing dish.
In addition, the present invention also provides more than one to state oil at the bottom of the chafing dish to be chafing dish bottom flavorings of raw material and preparation method thereof.
Oil and preparation method thereof can be that raw material is made oil at the bottom of the chafing dish with the olive oil at the bottom of the chafing dish of the present invention, eliminates the puckery taste road that olive oil contains simultaneously.Oil was raw material at the bottom of chafing dish bottom flavorings of the present invention and preparation method thereof used described chafing dish, contained abundant olive oil composition, and did not have the puckery taste road of olive oil.
In order to achieve the above object, technical scheme of the present invention is achieved in that oil at the bottom of a kind of chafing dish, and the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 80~100 parts of rapeseed oil and virgin oils, 30~40 parts in glutinous rice cake capsicum, 1.75~2 parts of old gingers, 0.125~0.15 part of dried flower green pepper, 0.4~0.6 part of fennel seeds, detain 0.07~0.15 part of 0.1~0.15 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 25%~45% of rapeseed oil and virgin oil total amount by weight.
Further, in the oil, described raw material further comprises one or more in the following food materials by weight at the bottom of the aforesaid chafing dish:
0.07~0.15 part of spirit grass; 0.07~0.15 part of Lemongrass;
0.12~0.2 part of spiceleaf; 0.02~0.04 part of cloves;
0.02~0.04 part of tsaoko.
The preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
Add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80~100 parts, and the ratio of virgin oil in first mixture is 25%~45%;
First mixture is heated to 50~70 ℃;
By weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30~40 parts; Adition process continues 10~15min, and the temperature of second mixture rose to 90~100 ℃ when adition process finished;
By weight, add old ginger in second mixture and make the 3rd mixture for 1.75~2 parts;
With the 3rd mixture infusion 10~15min, the temperature of the 3rd mixture rose to 100~110 ℃ when this process finished;
Add 0.4~0.6 part of fennel seeds in the 3rd mixture, detain 0.07~0.15 part of 0.1~0.15 part, Chinese anise in vain, make 4 mixture;
With 4 mixture infusion 60~70min, the temperature of 4 mixture rose to 110~120 ℃ when this process finished;
By weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125~0.15 part;
Temperature maintenance 10~15min in 110~120 ℃ scope with the 5th mixture;
The 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Further, at the bottom of the aforesaid chafing dish among the preparation method of oil, describedly add 0.4~0.6 part of fennel seeds in the 3rd mixture, detain 0.07~0.15 part of 0.1~0.15 part, Chinese anise in vain, make and further comprise in the step of 4 mixture and add in the following food materials one or more in the 3rd mixture:
0.07~0.15 part of spirit grass; 0.07~0.15 part of Lemongrass;
0.12~0.2 part of spiceleaf; 0.02~0.04 part of cloves;
0.02~0.04 part of tsaoko.
Further, among the preparation method of oil, described fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko were pulverized earlier before adding the 3rd mixture at the bottom of the aforesaid chafing dish, and the grain diameter after the pulverizing is not more than 5mm.
Oil at the bottom of above-mentioned any one chafing dish that provides is provided in the raw material of described chafing dish bottom flavorings a kind of chafing dish bottom flavorings.
Further, in the aforesaid chafing dish bottom flavorings, by weight, comprise 1~1.5 part of oil at the bottom of the chafing dish, 1.5~2 parts of pig rod bone soup, 0.02~0.055 part of chickens' extract in the raw material of described chafing dish bottom flavorings.
Further, in the aforesaid chafing dish bottom flavorings, by weight, also comprise in the following food materials one or more:
0.03~0.1 part of fresh flower green pepper; 0.01~0.03 part of old ginger;
0.03~0.07 part of millet green pepper; 0.01~0.04 part of delicate flavour treasured;
0.001~0.003 part of salt.
A kind of preparation method of chafing dish bottom flavorings comprises the following steps:
By weight, add 1~1.5 part of oil at the bottom of the described chafing dish, 1.5~2 parts of pig rod bone soup, 0.02~0.055 part of chickens' extract in the container; Preferred also add in the following food materials one or more:
0.03~0.1 part of fresh flower green pepper; 0.01~0.03 part of old ginger;
0.03~0.07 part of millet green pepper; 0.01~0.04 part of delicate flavour treasured;
0.001~0.003 part of salt.
Further, among the preparation method of aforesaid chafing dish bottom flavorings, described pig rod bone soup makes through the following step:
Soup stock put into pull out after boiling water boils 1~3min; By weight, described soup stock comprises 10~20 parts in pig rod bone; Preferred also comprising in the following food materials one or more:
2~3 parts on pig's feet; 2~3 parts of chickens;
2~3 parts of ducks;
By weight, in container, add 90~110 parts of water, and put into and boil soup stock later; Preferred also add in the following food materials one or more:
0.2~0.3 part of old ginger; 0.2~0.3 part of green onion;
Each component in the container is heated, make its constantly boiling 150~210min become white to soup;
Each component in the container is continued heating, make it maintain 90~100 ℃.
Compared with prior art, oil and preparation method thereof is by mixing olive oil by a certain percentage with rapeseed oil at the bottom of the chafing dish of the present invention, mix food materials such as fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves, tsaoko again, the puckery taste road that olive oil contains can be effectively removed, and olive oil special delicate fragrance flavor can be kept.Oil was raw material at the bottom of chafing dish bottom flavorings of the present invention and preparation method thereof used described chafing dish, contained abundant olive oil composition, and did not have the puckery taste road of olive oil.
Description of drawings
In order to be illustrated more clearly in the specific embodiment of the invention or technical scheme of the prior art, to do to introduce simply to the accompanying drawing of required use in the specific embodiment or the description of the Prior Art below, apparently, accompanying drawing in describing below is some embodiments of the present invention, for those of ordinary skills, under the prerequisite of not paying creative work, can also obtain other accompanying drawing according to these accompanying drawings.
Fig. 1 is preparation method's flow chart of oil at the bottom of the specific embodiment of the invention 1 described chafing dish;
Fig. 2 is preparation method's flow chart of oil at the bottom of the specific embodiment of the invention 2 described chafing dishes;
Fig. 3 is preparation method's flow chart of oil at the bottom of the specific embodiment of the invention 3 described chafing dishes;
Fig. 4 is preparation method's flow chart of oil at the bottom of the specific embodiment of the invention 4 described chafing dishes;
Fig. 5 is preparation method's flow chart of the specific embodiment of the invention 5 described chafing dish bottom flavorings;
Fig. 6 is preparation method's flow chart of the specific embodiment of the invention 6 described chafing dish bottom flavorings;
Fig. 7 is preparation method's flow chart of the specific embodiment of the invention 7 described chafing dish bottom flavorings;
Fig. 8 is preparation method's flow chart of the specific embodiment of the invention 8 described chafing dish bottom flavorings;
Fig. 9 is preparation method's flow chart of the specific embodiment of the invention 9 described chafing dish bottom flavorings.
The specific embodiment
For making the purpose, technical solutions and advantages of the present invention clearer; to carry out clear, complete description to technical scheme of the present invention below; based on the specific embodiment among the present invention; those of ordinary skills are resulting all other embodiments under the prerequisite of not making creative work, all belong to the scope that the present invention protects.
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 80~100 parts of rapeseed oil and virgin oils, 30~40 parts in glutinous rice cake capsicum, 1.75~2 parts of old gingers, 0.125~0.15 part of dried flower green pepper, 0.4~0.6 part of fennel seeds, detain 0.07~0.15 part of 0.1~0.15 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 25%~45% of rapeseed oil and virgin oil total amount by weight.
During concrete enforcement, described raw material also can further comprise one or more in the following food materials by weight:
0.07~0.15 part of spirit grass; 0.07~0.15 part of Lemongrass;
0.12~0.2 part of spiceleaf; 0.02~0.04 part of cloves;
0.02~0.04 part of tsaoko.
By olive oil is mixed according to the above ratio with rapeseed oil, mix food materials such as fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves, tsaoko again, the puckery taste road that olive oil contains can be effectively removed, and olive oil special delicate fragrance flavor can be kept.
These food materials also have very high medical value except having the effect of regulating taste, possess multiple efficacies.
Fennel seeds energy stimulating gastrointestinal neural blood vessel promotes digestive juice secretion, increases gastrointestinal peristalsis, gets rid of the gas that accumulates, and has effects such as stomach invigorating, promoting the circulation of qi; Be buckled with in vain regulate the flow of vital energy, help digestion, effect such as preventing or arresting vomiting; Chinese anise have loose tremble with fear, regulate the flow of vital energy, effect such as pain relieving, can treat the illnesss such as hernia stomachache, waist knee crymodynia, gastrofrigid vomiting, epigastric pain, the disturbance of lower legs due to pathogenic cold and dampness of trembling with fear; The spirit grass has detoxifcation, eliminates the phlegm, pain relieving, spasmolysis be so that pharmacological action such as anticancer; Lemongrass has cough-relieving, hemostasis, the effects such as the stasis of blood, pain relieving of loosing; But the spiceleaf stomach invigorating is regulated the flow of vital energy, and can treat symptoms such as the bloated stomachache of gastral cavity, injury from falling down, mange; Cloves can be treated symptoms such as cold stomachache, gastric disorder causing nausea hiccup, vomiting, halitosis; Tsaoko has eliminating dampness except cold, the preventing malaria that eliminates the phlegm, and effects such as helping digestion help digestion.
Be oil at the bottom of the feedstock production chafing dish with these food materials, not only have the taste of these food materials, also comprised the nutritional labeling of these food materials, therefore also have higher medicinal efficacy.Human body there is very big benefit.
In addition, according to individual taste or hobby, also can add other food materials, make oil at the bottom of the described chafing dish can adapt to the taste of different crowd.
The preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
Add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80~100 parts, and the ratio of virgin oil in first mixture is 25%~45%;
First mixture is heated to 50~70 ℃;
By weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30~40 parts; Adition process continues 10~15min, and the temperature of second mixture rose to 90~100 ℃ when adition process finished;
By weight, add old ginger in second mixture and make the 3rd mixture for 1.75~2 parts;
With the 3rd mixture infusion 10~15min, the temperature of the 3rd mixture rose to 100~110 ℃ when this process finished;
Add 0.4~0.6 part of fennel seeds in the 3rd mixture, detain 0.07~0.15 part of 0.1~0.15 part, Chinese anise in vain, make 4 mixture;
With 4 mixture infusion 60~70min, the temperature of 4 mixture rose to 110~120 ℃ when this process finished;
By weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125~0.15 part;
Temperature maintenance 10~15min in 110~120 ℃ scope with the 5th mixture;
The 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
During concrete enforcement, describedly add 0.4~0.6 part of fennel seeds in the 3rd mixture, detain 0.07~0.15 part of 0.1~0.15 part, Chinese anise in vain, make and also can further comprise in the step of 4 mixture and add in the following food materials one or more in the 3rd mixture:
0.07~0.15 part of spirit grass; 0.07~0.15 part of Lemongrass;
0.12~0.2 part of spiceleaf; 0.02~0.04 part of cloves;
0.02~0.04 part of tsaoko.
In each embodiment of the present invention, as preferred version, food materials such as described fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko were pulverized earlier before adding the 3rd mixture, and the grain diameter after the pulverizing is not more than 5mm.
Being beneficial to taste contained in these food materials so more spreads out.
In each embodiment of the present invention, as preferred version, described glutinous rice cake capsicum can make through the following step:
Chilli is cut open, removed chilli seed;
Pull out after in boiling water, boiling 5~10min;
Capsicum after pulling out is pulverized, make the glutinous rice cake capsicum; Grain diameter after the pulverizing is not more than 5mm.
The oil pungent is denseer at the bottom of the chafing dish that the glutinous rice cake capsicum collocation rapeseed oil of preparing by this method and olive oil are prepared, and taste is better.
Oil at the bottom of any one chafing dish that provides in the above-mentioned embodiment is provided in the raw material of described chafing dish bottom flavorings a kind of chafing dish bottom flavorings.
During concrete enforcement, by weight, can comprise 1~1.5 part of oil at the bottom of the chafing dish, 1.5~2 parts of pig rod bone soup, 0.02~0.055 part of chickens' extract in the raw material of described chafing dish bottom flavorings.
Further, also can comprise in the following food materials one or more in the described chafing dish bottom flavorings:
0.03~0.1 part of fresh flower green pepper; 0.01~0.03 part of old ginger;
0.03~0.07 part of millet green pepper; 0.01~0.04 part of delicate flavour treasured;
0.001~0.003 part of salt.
Zhi Bei chafing dish bottom flavorings contains abundant olive oil composition like this, and does not have the puckery taste road of olive oil, and has higher medicinal efficacy.
A kind of preparation method of chafing dish bottom flavorings comprises the following steps:
By weight, add 1~1.5 part of oil at the bottom of the described chafing dish, 1.5~2 parts of pig rod bone soup, 0.02~0.055 part of chickens' extract in the container; Preferred also add in the following food materials one or more:
0.03~0.1 part of fresh flower green pepper; 0.01~0.03 part of old ginger;
0.03~0.07 part of millet green pepper; 0.01~0.04 part of delicate flavour treasured;
0.001~0.003 part of salt.
In each embodiment of the present invention, as preferred version, described pig rod bone soup makes through the following step:
Soup stock put into pull out after boiling water boils 1~3min; By weight, described soup stock comprises 10~20 parts in pig rod bone; Preferred also comprising in the following food materials one or more:
2~3 parts on pig's feet; 2~3 parts of chickens;
2~3 parts of ducks;
By weight, in container, add 90~110 parts of water, and put into and boil soup stock later; Preferred also add in the following food materials one or more:
0.2~0.3 part of old ginger; 0.2~0.3 part of green onion;
Each component in the container is heated, make its constantly boiling 150~210min become white to soup;
Each component in the container is continued heating, make it maintain 90~100 ℃.
The pig rod bone soup taste that makes by this method is strong, and mouthfeel is fine, and is better with oil collocation preparation chafing dish bottom flavorings taste at the bottom of the described chafing dish.
The present invention provide specific embodiment to describe below for better explaining.
Specific embodiment 1
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 80 parts of rapeseed oil and virgin oils, 30 parts in glutinous rice cake capsicum, 1.75 parts of old gingers, 0.125 part of dried flower green pepper, 0.4 part of fennel seeds, detain 0.07 part of 0.1 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 25% of rapeseed oil and virgin oil total amount by weight.
As shown in Figure 1, the preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
101) add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80 parts, and the ratio of virgin oil in first mixture is 25%;
102) first mixture is heated to 50 ℃;
103) by weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30 parts; Adition process continues 10min, and the temperature of second mixture rose to 90 ℃ when adition process finished;
104) by weight, add old ginger in second mixture and make the 3rd mixture for 1.75 parts;
105) with the 3rd mixture infusion 10min, the temperature of the 3rd mixture rose to 100 ℃ when this process finished;
106) with 0.4 part of fennel seeds, detain 0.1 part, Chinese anise in vain and pulverize for 0.07 part, the grain diameter after the pulverizing is not more than 5mm;
107) add fennel seeds after pulverizing, button and Chinese anise in vain in the 3rd mixture, make 4 mixture;
108) with 4 mixture infusion 60min, the temperature of 4 mixture rose to 110 ℃ when this process finished;
109) by weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125 part;
110) with temperature maintenance 10min in 110 ℃ scope of the 5th mixture;
111) the 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Specific embodiment 2
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 90 parts of rapeseed oil and virgin oils, 35 parts in glutinous rice cake capsicum, 1.8 parts of old gingers, 0.135 part of dried flower green pepper, 0.5 part of fennel seeds, detain 0.1 part of 0.125 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 30% of rapeseed oil and virgin oil total amount by weight.
Described raw material further comprises following food materials by weight: 0.1 part of spirit grass, 0.16 part of spiceleaf, 0.03 part of tsaoko.
As shown in Figure 2, the preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
201) add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 90 parts, and the ratio of virgin oil in first mixture is 30%;
202) first mixture is heated to 60 ℃;
203) by weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 35 parts; Adition process continues 12min, and the temperature of second mixture rose to 95 ℃ when adition process finished;
204) by weight, add old ginger in second mixture and make the 3rd mixture for 1.8 parts;
205) with the 3rd mixture infusion 12min, the temperature of the 3rd mixture rose to 105 ℃ when this process finished;
206) with 0.5 part of fennel seeds, detain 0.125 part, 0.1 part of Chinese anise, 0.1 part of spirit grass, 0.16 part of spiceleaf and tsaoko in vain and pulverize for 0.03 part, the grain diameter after the pulverizing is not more than 5mm;
207) in the 3rd mixture, add the fennel seeds after pulverizing, white button, Chinese anise, spirit grass, spiceleaf and tsaoko, make 4 mixture;
208) with 4 mixture infusion 65min, the temperature of 4 mixture rose to 115 ℃ when this process finished;
209) by weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.135 part;
210) with temperature maintenance 12min in 115 ℃ scope of the 5th mixture;
211) the 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Specific embodiment 3
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 100 parts of rapeseed oil and virgin oils, 40 parts in glutinous rice cake capsicum, 2 parts of old gingers, 0.15 part of dried flower green pepper, 0.6 part of fennel seeds, detain 0.15 part of 0.15 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 45% of rapeseed oil and virgin oil total amount by weight.
Described raw material further comprises following food materials by weight:
0.07 part of spirit grass; 0.07 part of Lemongrass;
0.12 part of spiceleaf; 0.02 part of cloves;
0.02 part of tsaoko.
As shown in Figure 3, the preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
301) add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 100 parts, and the ratio of virgin oil in first mixture is 45%;
302) first mixture is heated to 70 ℃;
303) by weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 40 parts; Adition process continues 15min, and the temperature of second mixture rose to 100 ℃ when adition process finished;
304) by weight, add old ginger in second mixture and make the 3rd mixture for 2 parts;
305) with the 3rd mixture infusion 15min, the temperature of the 3rd mixture rose to 110 ℃ when this process finished;
306) with 0.6 part of fennel seeds, detain 0.15 part, 0.15 part of Chinese anise, 0.07 part of spirit grass, 0.07 part of Lemongrass, 0.12 part of spiceleaf, 0.02 part of cloves and tsaoko in vain and pulverize for 0.02 part, the grain diameter after the pulverizing is not more than 5mm;
307) in the 3rd mixture, add the fennel seeds after pulverizing, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko, make 4 mixture;
308) with 4 mixture infusion 70min, the temperature of 4 mixture rose to 120 ℃ when this process finished;
309) by weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.15 part;
310) with temperature maintenance 15min in 120 ℃ scope of the 5th mixture;
311) the 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Specific embodiment 4
Oil at the bottom of a kind of chafing dish, the raw material of oil comprises following food materials by weight at the bottom of the described chafing dish:
Totally 80 parts of rapeseed oil and virgin oils, 30 parts in glutinous rice cake capsicum, 1.75 parts of old gingers, 0.125 part of dried flower green pepper, 0.4 part of fennel seeds, detain 0.07 part of 0.1 part and Chinese anise in vain;
Wherein, described virgin oil accounts for 45% of rapeseed oil and virgin oil total amount by weight.
Described raw material further comprises following food materials by weight:
0.15 part of spirit grass; 0.15 part of Lemongrass;
0.2 part of spiceleaf; 0.04 part of cloves;
0.04 part of tsaoko.
As shown in Figure 4, the preparation method of oil comprises the following steps: at the bottom of a kind of chafing dish
401) add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80 parts, and the ratio of virgin oil in first mixture is 45%;
402) first mixture is heated to 60 ℃;
403) by weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30 parts; Adition process continues 15min, and the temperature of second mixture rose to 100 ℃ when adition process finished;
404) by weight, add old ginger in second mixture and make the 3rd mixture for 1.75 parts;
405) with the 3rd mixture infusion 15min, the temperature of the 3rd mixture rose to 110 ℃ when this process finished;
406) with 0.4 part of fennel seeds, detain 0.1 part, 0.07 part of Chinese anise, 0.15 part of spirit grass, 0.15 part of Lemongrass, 0.2 part of spiceleaf, 0.04 part of cloves and tsaoko in vain and pulverize for 0.04 part, the grain diameter after the pulverizing is not more than 5mm;
407) in the 3rd mixture, add the fennel seeds after pulverizing, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko, make 4 mixture;
408) with 4 mixture infusion 60min, the temperature of 4 mixture rose to 120 ℃ when this process finished;
409) by weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125 part;
410) with temperature maintenance 10min in 120 ℃ scope of the 5th mixture;
411) the 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
Specific embodiment 5
A kind of chafing dish bottom flavorings by weight, comprises at the bottom of the chafing dish 1 part of oil, 1.5 parts of pig rod bone soup, 0.02 part of chickens' extract in the raw material of described chafing dish bottom flavorings.
As shown in Figure 5, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
501) soup stock is put into pulled out after boiling water boils 1min; By weight, described soup stock comprises 10 parts in pig rod bone;
502) by weight, in container, add 90 parts of water, and put into and boil soup stock later;
503) each component in the container is heated, make its constantly boiling 150min become white to soup;
504) each component in the container is continued heating, make it maintain 90 ℃, make pig rod bone soup;
505) by weight, add 1 part of oil at the bottom of the described chafing dish, 1.5 parts of pig rod bone soup in the slaughterhouse, 0.02 part of chickens' extract is made described chafing dish bottom flavorings.
Specific embodiment 6
A kind of chafing dish bottom flavorings by weight, comprises 1.2 parts of oil at the bottom of the chafing dish, 1.7 parts of pig rod bone soup, 0.035 part of chickens' extract, 0.07 part of fresh flower green pepper, 0.02 part of old ginger, precious 0.02 part of delicate flavour in the raw material of described chafing dish bottom flavorings.
As shown in Figure 6, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
601) soup stock is put into pulled out after boiling water boils 2min; By weight, described soup stock comprises 15 parts in pig rod bone, 2.5 parts on pig's feet;
602) by weight, in container, add 0.25 part of 100 parts of water, 0.25 part of old ginger and green onion, and put into and boil soup stock later;
603) each component in the container is heated, make its constantly boiling 180min become white to soup;
604) each component in the container is continued heating, make it maintain 95 ℃, make pig rod bone soup;
605) by weight, add 1.2 parts of oil at the bottom of the described chafing dish, 1.7 parts of pig rod bone soup, 0.035 part of chickens' extract, 0.07 part of fresh flower green pepper, 0.02 part of old ginger, precious 0.02 part of delicate flavour in the slaughterhouse.
Specific embodiment 7
A kind of chafing dish bottom flavorings by weight, comprises 1 part of oil at the bottom of the chafing dish, 2 parts of pig rod bone soup, 0.055 part of chickens' extract, 0.03 part of old ginger, 0.07 part of millet green pepper, 0.003 part of salt in the raw material of described chafing dish bottom flavorings.
As shown in Figure 7, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
701) soup stock is put into pulled out after boiling water boils 3min; By weight, described soup stock comprises 15 parts in pig rod bone, 2 parts of chickens, 3 parts of ducks;
702) by weight, in container, add 0.3 part of 110 parts of water, 0.2 part of old ginger and green onion, and put into and boil soup stock later;
703) each component in the container is heated, make its constantly boiling 180min become white to soup;
704) each component in the container is continued heating, make it maintain 90 ℃, make pig rod bone soup;
705) by weight, add 1 part of oil at the bottom of the described chafing dish, 2 parts of pig rod bone soup, 0.055 part of chickens' extract, 0.03 part of old ginger, millet green pepper 0.07, salt 0.003 in the slaughterhouse.
Specific embodiment 8
A kind of chafing dish bottom flavorings by weight, comprises 1.5 parts of oil at the bottom of the chafing dish, 2 parts of pig rod bone soup, 0.055 part of chickens' extract, 0.03 part of fresh flower green pepper, 0.01 part of old ginger, 0.03 part of millet green pepper, precious 0.01 part of delicate flavour, 0.001 part of salt in the raw material of described chafing dish bottom flavorings.
As shown in Figure 8, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
801) soup stock is put into pulled out after boiling water boils 3min; By weight, described soup stock comprises 20 parts in pig rod bone, 2 parts on pig's feet, 2 parts of chickens, 2 parts of ducks;
802) by weight, in container, add 0.2 part of 110 parts of water, 0.2 part of old ginger and green onion, and put into and boil soup stock later;
803) each component in the container is heated, make its constantly boiling 210min become white to soup;
804) each component in the container is continued heating, make it maintain 100 ℃, make pig rod bone soup;
805) by weight, add 1.5 parts of oil at the bottom of the described chafing dish, 2 parts of pig rod bone soup, 0.055 part of chickens' extract, 0.03 part of fresh flower green pepper, 0.01 part of old ginger, 0.03 part of millet green pepper, precious 0.01 part of delicate flavour, 0.001 part of salt in the slaughterhouse.
Specific embodiment 9
A kind of chafing dish bottom flavorings by weight, comprises 1 part of oil at the bottom of the chafing dish, 1.5 parts of pig rod bone soup, 0.02 part of chickens' extract, 0.1 part of fresh flower green pepper, 0.03 part of old ginger, 0.07 part of millet green pepper, precious 0.04 part of delicate flavour, 0.003 part of salt in the raw material of described chafing dish bottom flavorings.
As shown in Figure 9, a kind of preparation method of chafing dish bottom flavorings comprises the following steps:
901) soup stock is put into pulled out after boiling water boils 3min; By weight, described soup stock comprises 10 parts in pig rod bone, 3 parts on pig's feet, 3 parts of chickens, 3 parts of ducks;
902) by weight, in container, add 0.3 part of 90 parts of water, 0.3 part of old ginger and green onion, and put into and boil soup stock later;
903) each component in the container is heated, make its constantly boiling 150min become white to soup;
904) each component in the container is continued heating, make it maintain 90 ℃, make pig rod bone soup;
905) by weight, add 1 part of oil at the bottom of the described chafing dish, 1.5 parts of pig rod bone soup, 0.02 part of chickens' extract, 0.1 part of fresh flower green pepper, 0.03 part of old ginger, 0.07 part of millet green pepper, precious 0.04 part of delicate flavour, 0.003 part of salt in the slaughterhouse.
It should be noted that at last: above embodiment and embodiment only in order to technical scheme of the present invention to be described, are not intended to limit; Although have been described in detail with reference to aforementioned embodiments and the present invention of embodiment, those of ordinary skill in the art is to be understood that: it still can be made amendment to the technical scheme that aforementioned embodiments or embodiment put down in writing, and perhaps part technical characterictic wherein is equal to replacement; And these modifications or replacement do not make the essence disengaging embodiment of the present invention of appropriate technical solution or the spirit and scope of embodiment technical scheme.
Claims (4)
1. the preparation method of oil at the bottom of the chafing dish is characterized in that, comprises the following steps:
Add rapeseed oil in the container and virgin oil makes first mixture; Wherein, by weight, the total amount of rapeseed oil and virgin oil is 80~100 parts, and the ratio of virgin oil in first mixture is 25%~45%;
First mixture is heated to 50~70 ℃;
By weight, add the glutinous rice cake capsicum in first mixture and make second mixture for 30~40 parts; Adition process continues 10~15min, and the temperature of second mixture rose to 90~100 ℃ when adition process finished;
By weight, add old ginger in second mixture and make the 3rd mixture for 1.75~2 parts;
With the 3rd mixture infusion 10~15min, the temperature of the 3rd mixture rose to 100~110 ℃ when this process finished;
Add 0.4~0.6 part of fennel seeds in the 3rd mixture, detain 0.07~0.15 part of 0.1~0.15 part, Chinese anise in vain, make 4 mixture;
With 4 mixture infusion 60~70min, the temperature of 4 mixture rose to 110~120 ℃ when this process finished;
By weight, add the dried flower green pepper in the 4 mixture and make the 5th mixture for 0.125~0.15 part;
Temperature maintenance 10~15min in 110~120 ℃ scope with the 5th mixture;
The 5th mixture is filtered, keep filtrate; Filtrate partly is oil at the bottom of the chafing dish.
2. the preparation method of oil at the bottom of the chafing dish as claimed in claim 1, it is characterized in that, describedly add 0.4~0.6 part of fennel seeds in the 3rd mixture, detain 0.07~0.15 part of 0.1~0.15 part, Chinese anise in vain, make and further comprise in the step of 4 mixture and add in the following food materials one or more in the 3rd mixture:
0.07~0.15 part of spirit grass; 0.07~0.15 part of Lemongrass;
0.12~0.2 part of spiceleaf; 0.02~0.04 part of cloves;
0.02~0.04 part of tsaoko.
3. the preparation method of oil at the bottom of the chafing dish as claimed in claim 1 is characterized in that, described fennel seeds, white button, Chinese anise were pulverized earlier before adding the 3rd mixture, and the grain diameter after the pulverizing is not more than 5mm.
4. the preparation method of oil at the bottom of the chafing dish as claimed in claim 2, it is characterized in that, described fennel seeds, white button, Chinese anise, spirit grass, Lemongrass, spiceleaf, cloves and tsaoko were pulverized earlier before adding the 3rd mixture, and the grain diameter after the pulverizing is not more than 5mm.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012100425515A CN102578305B (en) | 2012-02-23 | 2012-02-23 | Chafing dish bottom oil, chafing dish bottom material and methods for preparing same |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN2012100425515A CN102578305B (en) | 2012-02-23 | 2012-02-23 | Chafing dish bottom oil, chafing dish bottom material and methods for preparing same |
Publications (2)
Publication Number | Publication Date |
---|---|
CN102578305A CN102578305A (en) | 2012-07-18 |
CN102578305B true CN102578305B (en) | 2013-08-21 |
Family
ID=46467985
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN2012100425515A Expired - Fee Related CN102578305B (en) | 2012-02-23 | 2012-02-23 | Chafing dish bottom oil, chafing dish bottom material and methods for preparing same |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN102578305B (en) |
Families Citing this family (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103190589B (en) * | 2013-03-29 | 2014-10-08 | 秦远红 | Production method of boiled oil one-time hotpot soup base |
CN106820063A (en) * | 2017-01-19 | 2017-06-13 | 邱克洪 | The double green pepper soup for chafing dish of emerald |
CN107373582A (en) * | 2017-08-21 | 2017-11-24 | 道真自治县辣翻天食品有限公司 | A kind of health preserving hot pot bed material |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1907116A (en) * | 2005-08-05 | 2007-02-07 | 成都川江号子餐饮管理投资有限公司 | Pure olive oil spicy chafing dish bottom flavoring and method for making it |
CN101209117A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Chafing dish bottom flavorings and preparation method |
CN101209116A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method |
CN101385527A (en) * | 2007-09-14 | 2009-03-18 | 邱克洪 | Tea oil health-care chaffy dish ingredients and production technique |
CN102150808A (en) * | 2010-12-30 | 2011-08-17 | 成都味在龙腾投资有限责任公司 | Clear-oil hotpot seasonings and preparation method thereof |
-
2012
- 2012-02-23 CN CN2012100425515A patent/CN102578305B/en not_active Expired - Fee Related
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1907116A (en) * | 2005-08-05 | 2007-02-07 | 成都川江号子餐饮管理投资有限公司 | Pure olive oil spicy chafing dish bottom flavoring and method for making it |
CN101209117A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Chafing dish bottom flavorings and preparation method |
CN101209116A (en) * | 2006-12-31 | 2008-07-02 | 重庆刘一手餐饮管理有限公司 | Cinder-free clearing-oil chafing dish bottom flavorings and preparation method |
CN101385527A (en) * | 2007-09-14 | 2009-03-18 | 邱克洪 | Tea oil health-care chaffy dish ingredients and production technique |
CN102150808A (en) * | 2010-12-30 | 2011-08-17 | 成都味在龙腾投资有限责任公司 | Clear-oil hotpot seasonings and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN102578305A (en) | 2012-07-18 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103126011B (en) | Health-care nutrient noodle soup bases and preparation method thereof | |
CN105795081A (en) | Healthy chili milk candy | |
CN103371227A (en) | Pure natural beverage capable of not only perfecting dietary structure but also regulating dietary property and flavor | |
CN102578305B (en) | Chafing dish bottom oil, chafing dish bottom material and methods for preparing same | |
CN103393057A (en) | Nutrient and tonic broth seafood hotpot material | |
CN102488025A (en) | Tea-leaf healthcare blended oil and preparation method for same | |
CN104082785A (en) | Flower flavored marinated eggs and preparation method thereof | |
CN104106710A (en) | Buckwheat tea paste with mango flavor and preparation method thereof | |
KR20170062755A (en) | Method of using the medicinal plants Eel Soup | |
CN104543468A (en) | Feed for Sanhuang chicken raised in bamboo groves and preparation method thereof | |
CN104982587A (en) | Puffed selenium-rich ginger tea | |
CN104585422A (en) | Traditional Chinese medicine health tea capable of reducing fat, regulating menstruation and eliminating phlegm and preparation method of traditional Chinese medicine health tea | |
CN104222425A (en) | Medlar and chrysanthemum tea and preparation method thereof | |
CN102669368A (en) | Rhizoma dioscoreae oil tea and preparation method of rhizoma dioscoreae oil tea | |
KR101293143B1 (en) | Functionality laver process | |
CN102319334A (en) | Edible Chinese medicine composition | |
CN105454384A (en) | Dendrobium nobile lindl diet therapy biscuits and preparing method thereof | |
CN105831374A (en) | Cumin needle mushroom sticky candy | |
CN106036844A (en) | Appetite promoting powder and preparation method thereof | |
CN105011238A (en) | Health-care cannabis sativa seed soybean curd and preparation method thereof | |
CN104322786A (en) | Fragrant and sweet lychee and honeysuckle health-care tea and preparation method thereof | |
CN104207240A (en) | Milk-taste beverage with carrot and lentinula edodes and preparation method thereof | |
CN109170780A (en) | A kind of seasoning of spicy hot pot and preparation method thereof | |
CN103461868A (en) | Spiced bean dreg sasanqua mixing powder | |
CN102362986B (en) | Medicament for treating gastropathy |
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 | ||
CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20130821 |
|
CF01 | Termination of patent right due to non-payment of annual fee |