CN103190588A - Formula of edible spice and processing method thereof - Google Patents
Formula of edible spice and processing method thereof Download PDFInfo
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- CN103190588A CN103190588A CN2013101444541A CN201310144454A CN103190588A CN 103190588 A CN103190588 A CN 103190588A CN 2013101444541 A CN2013101444541 A CN 2013101444541A CN 201310144454 A CN201310144454 A CN 201310144454A CN 103190588 A CN103190588 A CN 103190588A
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- 235000013599 spices Nutrition 0.000 title claims abstract description 13
- 238000003672 processing method Methods 0.000 title claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 240000004510 Agastache rugosa Species 0.000 claims abstract description 7
- 235000005747 Carum carvi Nutrition 0.000 claims abstract description 7
- 240000000467 Carum carvi Species 0.000 claims abstract description 7
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 7
- 241001571736 Lysimachia foenum-graecum Species 0.000 claims abstract description 7
- 240000007707 Mentha arvensis Species 0.000 claims abstract description 7
- 235000018978 Mentha arvensis Nutrition 0.000 claims abstract description 7
- 235000004347 Perilla Nutrition 0.000 claims abstract description 7
- 244000124853 Perilla frutescens Species 0.000 claims abstract description 7
- 244000228451 Stevia rebaudiana Species 0.000 claims abstract description 7
- 235000006092 Stevia rebaudiana Nutrition 0.000 claims abstract description 7
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical compound OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 claims abstract description 7
- 238000012856 packing Methods 0.000 claims abstract description 7
- 239000012535 impurity Substances 0.000 claims abstract description 4
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 229920003266 Leaf® Polymers 0.000 claims description 36
- 239000000796 flavoring agent Substances 0.000 claims description 22
- 235000019634 flavors Nutrition 0.000 claims description 21
- 241000196324 Embryophyta Species 0.000 claims description 12
- 239000003205 fragrance Substances 0.000 claims description 8
- 239000000203 mixture Substances 0.000 claims description 7
- 239000002304 perfume Substances 0.000 claims description 7
- 241001127714 Amomum Species 0.000 claims description 6
- 240000000572 Blumea balsamifera Species 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 6
- 244000131522 Citrus pyriformis Species 0.000 claims description 6
- 241000628997 Flos Species 0.000 claims description 6
- 241000109329 Rosa xanthina Species 0.000 claims description 6
- 235000004789 Rosa xanthina Nutrition 0.000 claims description 6
- 235000009499 Vanilla fragrans Nutrition 0.000 claims description 6
- 235000012036 Vanilla tahitensis Nutrition 0.000 claims description 6
- 238000005303 weighing Methods 0.000 claims description 6
- 238000009472 formulation Methods 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- GUTLYIVDDKVIGB-OUBTZVSYSA-N Cobalt-60 Chemical compound [60Co] GUTLYIVDDKVIGB-OUBTZVSYSA-N 0.000 claims description 3
- 239000004744 fabric Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000009423 ventilation Methods 0.000 claims description 3
- 244000290333 Vanilla fragrans Species 0.000 claims 2
- 235000015067 sauces Nutrition 0.000 abstract description 9
- 235000014347 soups Nutrition 0.000 abstract description 4
- 238000010411 cooking Methods 0.000 abstract description 3
- 238000002360 preparation method Methods 0.000 abstract description 3
- 240000009023 Myrrhis odorata Species 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- 241000220317 Rosa Species 0.000 abstract description 2
- 235000016639 Syzygium aromaticum Nutrition 0.000 abstract description 2
- 244000223014 Syzygium aromaticum Species 0.000 abstract description 2
- 241000963384 Zingiber mioga Species 0.000 abstract 2
- 241000572565 Alpinia oxyphylla Species 0.000 abstract 1
- 241001252601 Blumea Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 240000004784 Cymbopogon citratus Species 0.000 abstract 1
- 235000017897 Cymbopogon citratus Nutrition 0.000 abstract 1
- 241000133744 Litsea lancilimba Species 0.000 abstract 1
- 235000019510 Long pepper Nutrition 0.000 abstract 1
- 241000218378 Magnolia Species 0.000 abstract 1
- 240000003455 Piper longum Species 0.000 abstract 1
- 235000017803 cinnamon Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000001035 drying Methods 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 235000002566 Capsicum Nutrition 0.000 description 8
- 240000008574 Capsicum frutescens Species 0.000 description 7
- 235000013305 food Nutrition 0.000 description 7
- 239000001390 capsicum minimum Substances 0.000 description 5
- 244000263375 Vanilla tahitensis Species 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 3
- 235000016761 Piper aduncum Nutrition 0.000 description 3
- 240000003889 Piper guineense Species 0.000 description 3
- 235000017804 Piper guineense Nutrition 0.000 description 3
- 235000008184 Piper nigrum Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 235000002787 Coriandrum sativum Nutrition 0.000 description 2
- 244000018436 Coriandrum sativum Species 0.000 description 2
- 208000006558 Dental Calculus Diseases 0.000 description 2
- 235000010749 Vicia faba Nutrition 0.000 description 2
- 240000006677 Vicia faba Species 0.000 description 2
- 235000002098 Vicia faba var. major Nutrition 0.000 description 2
- 238000005457 optimization Methods 0.000 description 2
- 238000005554 pickling Methods 0.000 description 2
- 235000014102 seafood Nutrition 0.000 description 2
- 235000003563 vegetarian diet Nutrition 0.000 description 2
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 235000010254 Jasminum officinale Nutrition 0.000 description 1
- 240000005385 Jasminum sambac Species 0.000 description 1
- 244000246386 Mentha pulegium Species 0.000 description 1
- 235000016257 Mentha pulegium Nutrition 0.000 description 1
- 235000004357 Mentha x piperita Nutrition 0.000 description 1
- 235000009421 Myristica fragrans Nutrition 0.000 description 1
- 244000270834 Myristica fragrans Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- 235000001050 hortel pimenta Nutrition 0.000 description 1
- 239000003845 household chemical Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000001702 nutmeg Substances 0.000 description 1
Landscapes
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention relates to a formula of an edible spice and a processing method of the edible spice. The formula comprises the following components in parts by weight: 12 to 16 parts of lemongrass, 6 to 8 parts of cinnamon leaves, 3 to 6 parts of litsea lancilimba, 3 to 6 parts of balsamiferou blumea herb, 3 to 6 parts of perilla leaves, 3 to 6 parts of wild mint, 3 to 6 parts of zingiber mioga, 3 to 6 parts of fennel stems and leaves, 3 to 6 parts of anise leaves, 3 to 6 parts of wrinkled gianthyssop herb, 4 to 5 parts of caraway, 4 to 5 parts of rose, 4 to 5 parts of radix angelicae dahuricae, 2 to 3 parts of long pepper, 2 to 3 parts of lysimachia foenum-graecum, 2 to 3 parts of zingiber mioga flower, 2 to 3 parts of tangerine leaves, 2 to 3 parts of fructus amomi flower, 2 to 3 parts of flower of official magnolia, 2 to 3 parts of clove mother, 2 to 3 parts of kaempferiae rhizoma, 2 to 3 parts of stevia rebaudiana leaves, and 2 to 3 parts of alpinia oxyphylla. The spice is obtained through the procedures of removing impurities, drying, cooling, crushing, sterilizing, sealing, packing and the like. The spice is convenient to use, and can be widely applied to preparation of chili products, marinated products, soup, cooking, sauce packets, hotpot soup stock and the like.
Description
Technical field
The invention belongs to food processing field, particularly a kind of prescription of flavorant and processing method thereof.
Background technology
Spices is divided into household chemicals spices, flavorant and tobacco spice by its purposes.Flavorant is divided into natural perfume material and artificial perfume again according to the source difference.Natural perfume material commonly used has anise, fennel, Chinese prickly ash, ginger, pepper, peppermint, cloves, jasmine, sweet osmanthus, rose, nutmeg, spiceleaf, tsaoko and cassia bark etc.The above-mentioned spices flavoring that is otherwise known as in daily life becomes the necessary article of daily life.But people can not be in culinary art and prepare so many perfume base, so have just occurred various flavouring on the market, as edible-flavourings such as nine face powders, thirteen spices.The flavorant that present domestic permission is used has kind more than 500, can not all flavorants molten be one, so different fragrance formulations, the effect that obtains is different.
?
Summary of the invention
The purpose of this invention is to provide a kind of flavorant prescription with peculiar flavour, this prescription can freely add according to eater's hobby.
A kind of prescription of flavorant, the parts by weight of this prescription are: 12～16 parts of lemon hair vanillas, 6～8 parts of basyleaves, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts on Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint, 3～6 parts of the sun leaves of pulse plants, 3～6 parts of fennel stem and leafs, 3～6 parts on anistree leaf, 3～6 parts of wrinkled giant hyssops, 4～5 parts in caraway, 4～5 parts of roses, 4～5 parts of Radix angelicae dahuricae, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, the sun leaves of pulse plants is spent 2～3 parts, 2～3 parts on tangerine leaf, 2～3 parts of villous amomum flowers, 2～3 parts of Flos Magnoliae Officinalises, 2～3 parts of Fructus Caryophyllis, 2～3 parts of husky race palpuses, 2～3 parts on STEVIA REBAUDIANA leaf, 2～3 parts of fructus alpiniae oxyphyllaes.
The parts by weight of described optimization formula of the present invention are: 15 parts of lemon hair vanillas, 8 parts of basyleaves, 5 parts of Fructus cinnamomi camphoraes, 5 parts on Blumea balsamifera leaf, 5 parts of perilla leafs, 5 parts of wild mint, 5 parts of the positive leaves of pulse plants, 5 parts of fennel stem and leafs, 5 parts on anistree leaf, 5 parts of wrinkled giant hyssops, 4 parts in caraway, 4 parts of roses, 4 parts of Radix angelicae dahuricae, Bi dial 3 parts, 3 parts of Lysimachia foenum-graecums, the positive leaves of pulse plants spend 3 parts, 3 parts on tangerine leaf, 3 parts of villous amomum flowers, 2 parts of Flos Magnoliae Officinalises, 2 parts of Fructus Caryophyllis, husky race must 2 parts, 2 parts on STEVIA REBAUDIANA leaf, 2 parts of fructus alpiniae oxyphyllaes.
The processing method of above-mentioned flavorant prescription is: above-mentioned each fragrance formulations impurities in raw materials is removed, measure on demand under 60 ℃ of temperature and toast 48h, take out, be cooled to and pack and put into refrigerator-freezer immediately after the room temperature and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, by the weighing one by one of filling a prescription, mix; The spices of mixing is put into pulverizer be ground into impalpable powder, press the weighing of 50g/ bag, and carry out packing with cloth bag, through cobalt-60 sterilization, sealing, packing are stored in the shady and cool ventilation place.
The present invention is easy to use, can be widely used in pickling pepper, thick chilli sauce, oily capsicum, thick broad-bean sauce, poor capsicum, spiced and stewed food production and various soup stock, the cooking, sauce bag, tartar sauce, can, vegetarian diet, make things convenient for the preparation of leisure food, chafing dish soup-stock base-material etc.
?
The specific embodiment
Flavorant is basic goal with fragrance or the local flavor that reproduces food.Because human to the fragrance of the food do not tasted and the vigilance that local flavor has instinct, flavorant then can have unique illusion type fragrance, and is people's acceptance.
The invention provides a kind of prescription of flavorant, this prescription comprises (by weight): 12～16 parts of lemon hair vanillas, 6～8 parts of basyleaves, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts on Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint (seafood), 3～6 parts of the sun leaves of pulse plants, 3～6 parts of fennel stem and leafs, 3～6 parts on anistree leaf, 3～6 parts of wrinkled giant hyssops, 4～5 parts in caraway (coriander), 4～5 parts of roses, 4～5 parts of Radix angelicae dahuricae, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, the sun leaves of pulse plants is spent 2～3 parts, 2～3 parts on tangerine leaf, 2～3 parts of villous amomum flowers, 2～3 parts of Flos Magnoliae Officinalises, 2～3 parts of Fructus Caryophyllis, 2～3 parts of husky race palpuses, 2～3 parts on STEVIA REBAUDIANA leaf, 2～3 parts of fructus alpiniae oxyphyllaes.
Optimization formula of the present invention is (by weight): 15 parts of lemon hair vanillas, 8 parts of basyleaves, 5 parts of Fructus cinnamomi camphoraes, 5 parts on Blumea balsamifera leaf, 5 parts of perilla leafs, 5 parts of wild mint (seafood), 5 parts of the sun leaves of pulse plants, 5 parts of fennel stem and leafs, 5 parts on anistree leaf, 5 parts of wrinkled giant hyssops, 4 parts in caraway (coriander), 4 parts of roses, 4 parts of Radix angelicae dahuricae, Bi dials 3 parts, 3 parts of Lysimachia foenum-graecums, the sun leaves of pulse plants is spent 3 parts, 3 parts on tangerine leaf, 3 parts of villous amomum flowers, 2 parts of Flos Magnoliae Officinalises, 2 parts of Fructus Caryophyllis, 2 parts of husky race palpuses, 2 parts on STEVIA REBAUDIANA leaf, 2 parts of fructus alpiniae oxyphyllaes.
The processing method of the above-mentioned flavorant prescription of the present invention is:
Above-mentioned fragrance formulations impurities in raw materials is removed, measure on demand under 60 ℃ of temperature and toast 48h, take out, be cooled to and pack and put into refrigerator-freezer immediately after the room temperature and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, by the weighing one by one of filling a prescription, mix; The spices of mixing is put into pulverizer be ground into impalpable powder, press the weighing of 50g/ bag, and carry out packing with cloth bag, through cobalt-60 sterilization, sealing, packing are stored in the shady and cool ventilation place.
Product quality requires: the product colour yellowish-brown gives off a strong fragrance unique flavor; The product sanitary index meets the requirement that the GB2760-2011 food additives use standard.
Flavorant of the present invention can be used for pickling pepper, thick chilli sauce, oily capsicum, thick broad-bean sauce, poor capsicum, spiced and stewed food production, can also be used for various soup stocks, the cooking, sauce bag, tartar sauce, can, vegetarian diet, make things convenient for the preparation of leisure food, chafing dish soup-stock base-material etc., can improve local flavor and the product quality of capsicum product.But both family workshop type production of the present invention again can batch production large-scale production, and investment flexibly.
Claims (3)
1. the prescription of a flavorant, it is characterized in that: the parts by weight of described prescription are: 12～16 parts of lemon hair vanillas, 6～8 parts of basyleaves, 3～6 parts of Fructus cinnamomi camphoraes, 3～6 parts on Blumea balsamifera leaf, 3～6 parts of perilla leafs, 3～6 parts of wild mint, 3～6 parts of the sun leaves of pulse plants, 3～6 parts of fennel stem and leafs, 3～6 parts on anistree leaf, 3～6 parts of wrinkled giant hyssops, 4～5 parts in caraway, 4～5 parts of roses, 4～5 parts of Radix angelicae dahuricae, Bi dials 2～3 parts, 2～3 parts of Lysimachia foenum-graecums, the sun leaves of pulse plants is spent 2～3 parts, 2～3 parts on tangerine leaf, 2～3 parts of villous amomum flowers, 2～3 parts of Flos Magnoliae Officinalises, 2～3 parts of Fructus Caryophyllis, 2～3 parts of husky race palpuses, 2～3 parts on STEVIA REBAUDIANA leaf, 2～3 parts of fructus alpiniae oxyphyllaes.
2. according to the described prescription of claim 1, it is characterized in that: the parts by weight of described prescription are: 15 parts of lemon hair vanillas, 8 parts of basyleaves, 5 parts of Fructus cinnamomi camphoraes, 5 parts on Blumea balsamifera leaf, 5 parts of perilla leafs, 5 parts of wild mint, 5 parts of the positive leaves of pulse plants, 5 parts of fennel stem and leafs, 5 parts on anistree leaf, 5 parts of wrinkled giant hyssops, 4 parts in caraway, 4 parts of roses, 4 parts of Radix angelicae dahuricae, Bi dial 3 parts, 3 parts of Lysimachia foenum-graecums, the positive leaves of pulse plants spend 3 parts, 3 parts on tangerine leaf, 3 parts of villous amomum flowers, 2 parts of Flos Magnoliae Officinalises, 2 parts of Fructus Caryophyllis, husky race must 2 parts, 2 parts on STEVIA REBAUDIANA leaf, 2 parts of fructus alpiniae oxyphyllaes.
3. processing method of flavorant prescription as claimed in claim 1 or 2, it is characterized in that: above-mentioned each fragrance formulations impurities in raw materials is removed, measure on demand under 60 ℃ of temperature and toast 48h, take out, be cooled to and pack and put into refrigerator-freezer immediately after the room temperature and be cooled to 0 ℃; From refrigerator-freezer, take out cooled each perfume base, by the weighing one by one of filling a prescription, mix; The spices of mixing is put into pulverizer be ground into impalpable powder, press the weighing of 50g/ bag, and carry out packing with cloth bag, through cobalt-60 sterilization, sealing, packing, be stored in the shady and cool ventilation place.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310144454.1A CN103190588B (en) | 2013-04-24 | 2013-04-24 | Edible spice and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310144454.1A CN103190588B (en) | 2013-04-24 | 2013-04-24 | Edible spice and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
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| CN103190588A true CN103190588A (en) | 2013-07-10 |
| CN103190588B CN103190588B (en) | 2014-03-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310144454.1A Expired - Fee Related CN103190588B (en) | 2013-04-24 | 2013-04-24 | Edible spice and processing method thereof |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104207070A (en) * | 2014-07-15 | 2014-12-17 | 安徽省三环纸业集团香料科技发展有限公司 | Composite nutritional and health-caring spice containing dendrobium candidum and preparation method thereof |
| CN104207077A (en) * | 2014-07-15 | 2014-12-17 | 安徽省三环纸业集团香料科技发展有限公司 | Mixed health-caring spice containing cymbopogon distans and coriander and preparation method thereof |
| CN104939018A (en) * | 2014-03-24 | 2015-09-30 | 董松柏 | Multi-purpose plant spices |
| CN104970331A (en) * | 2015-06-11 | 2015-10-14 | 李金新 | Edible spice and making method thereof |
| CN105146581A (en) * | 2015-09-07 | 2015-12-16 | 贵州奎香满园食品有限公司 | Processing method of spiced quail eggs |
| CN105614361A (en) * | 2014-11-21 | 2016-06-01 | 广西大学 | Edible spices and making method thereof |
| CN107028157A (en) * | 2017-04-28 | 2017-08-11 | 南宁学院 | A kind of thick chilli sauce and preparation method thereof |
| CN107712731A (en) * | 2017-10-16 | 2018-02-23 | 高州市名洋化工有限公司 | One kind nourishing beauty treatment flavorant and preparation method thereof |
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104939018A (en) * | 2014-03-24 | 2015-09-30 | 董松柏 | Multi-purpose plant spices |
| CN104207070A (en) * | 2014-07-15 | 2014-12-17 | 安徽省三环纸业集团香料科技发展有限公司 | Composite nutritional and health-caring spice containing dendrobium candidum and preparation method thereof |
| CN104207077A (en) * | 2014-07-15 | 2014-12-17 | 安徽省三环纸业集团香料科技发展有限公司 | Mixed health-caring spice containing cymbopogon distans and coriander and preparation method thereof |
| CN104207070B (en) * | 2014-07-15 | 2016-02-10 | 安徽省三环纸业集团香料科技发展有限公司 | A kind of composite nourishment health care spices containing dendrobium candidum and preparation method thereof |
| CN105614361A (en) * | 2014-11-21 | 2016-06-01 | 广西大学 | Edible spices and making method thereof |
| CN104970331A (en) * | 2015-06-11 | 2015-10-14 | 李金新 | Edible spice and making method thereof |
| CN105146581A (en) * | 2015-09-07 | 2015-12-16 | 贵州奎香满园食品有限公司 | Processing method of spiced quail eggs |
| CN107028157A (en) * | 2017-04-28 | 2017-08-11 | 南宁学院 | A kind of thick chilli sauce and preparation method thereof |
| CN107712731A (en) * | 2017-10-16 | 2018-02-23 | 高州市名洋化工有限公司 | One kind nourishing beauty treatment flavorant and preparation method thereof |
| CN108740951A (en) * | 2018-05-25 | 2018-11-06 | 福建省农业科学院亚热带农业研究所（福建省农业科学院蔗麻研究中心） | A kind of vanilla halogen material packet and preparation method thereof containing STEVIA REBAUDIANA |
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| Publication number | Publication date |
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| CN103190588B (en) | 2014-03-26 |
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