CN103380890B - Condiment and production method thereof - Google Patents
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- CN103380890B CN103380890B CN201310318346.1A CN201310318346A CN103380890B CN 103380890 B CN103380890 B CN 103380890B CN 201310318346 A CN201310318346 A CN 201310318346A CN 103380890 B CN103380890 B CN 103380890B
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Abstract
The invention discloses a condiment and a production method thereof. The condiment is made from spring onions, ginger, garlic and caraway. According to the condiment and the production method of the condiment, essential oil components in the spring onions, the ginger, the garlic and the caraway are extracted out through steam distillation and the rest of water-soluble components such as vitamins and mineral substances in the four spices are extracted out through water decoction, so that the produced condiment has the advantages of enabling the original flavors of the spices to be fully retained, enabling a special aroma after mixing to be produced due to the fact that the four spices are fully mixed, accordingly enabling cooked food to be delicious and meanwhile being convenient to carry, long in shelf life and convenient to use.
Description
invention field:
The present invention relates to a kind of flavouring and preparation method thereof, belong to the technical field of food.
technical background:
Flavouring mainly refers to vanilla and spices.Vanilla is the leaf of each Plants.They can be fresh, air-dry or grind.Spices is seed, bud, fruit, flower, bark and the root of plant.The taste of spices is much stronger than vanilla.In some cases, a Plants can again can be for the production of spices for the production of vanilla.Some flavouring mixes (for example Paprika) by multiple spices, or mix (for example sauce bag) by multiple vanilla, extensive use in diet, culinary art and food processing, for improving taste of food and having the product of the effects such as raw meat,, flavouring greasy except having a strong smell, separating, increasing are fresh.Special composition in flavouring, can remove the urine smell peculiar smell of cooking major ingredient, the taste of outstanding main dishes and pastries, and the mode of appearance of change main dishes and pastries, increases the color and luster of main dishes and pastries, and promotes people's appetite with this, and sterilizing promotes digestion.Chinese food culture, taking Confucian culture and philosophical thinking as foundation, is pursued " five flavor harmony ", is particular about artistic treat, and the inspiration of art just derives from flavoring.2001-2011, flavoring industry sales volume is surged to 1917.89 hundred million yuan from 277.23 hundred million yuan, meets every year growth rate up to 21.34%.2010, flavoring industry income from sales came the 5th of all food and drink segmentation sub-industry, and speedup 32.36% on year-on-year basis, occupies the 3rd of all segmentation sub-industry of food and drink.Along with the in-depth of following industry integration, flavoring industry is expected to speed-raising.As China's conventional industries, all the time, people the impression of flavouring product is packed exactly fall behind, class is not high, low value, is genuine " miscellaneous goods ".In recent years, along with socioeconomic development, the raising of the level of consumption, it is specialized that flavouring product more and more tends to, functionalization, the market demand constantly increases.Green onion, ginger, garlic, caraway are the most frequently used several pungent and fragrant condiments that arrive in our daily life, and people use them to cook out various appetizing delicacies.Green onion, ginger, garlic and caraway are all directly to use raw material conventionally, and as green onion leaf, shredded ginger, mashed garlic etc., but this occupation mode has limited the application in wider scope of green onion, ginger, garlic and caraway, also make some vegetable cooking process become complicated simultaneously.Barbecue and picnic are quite popular diet styles, but directly use green onion, ginger, garlic and caraway while roasting, are often difficult to tastyly, and waste more; When picnic, carry numerous spices and seem too comparatively burdensome.Meanwhile, in the cooking process of some dish, often there will be ginger, garlic equal the common culinary art of food tasty after, take out the flavouring such as ginger, garlic with some complicated cooking process such as instant food moulding.Therefore, a both tasty, have the tastes such as green onion, ginger, garlic and caraway, the flavouring that is easy to carry about with one again, uses will be well received.
summary of the invention:
Technical problem to be solved by this invention is to provide a kind of flavouring and preparation method thereof.Described flavouring is tasty, have the tastes such as green onion, ginger, garlic and caraway, is easy to carry about with one, is a kind of food of health.
For solving above technical problem, the present invention realizes by the following technical solutions:
A kind of flavouring, calculates according to composition by weight, is made by green onion 5-20 part, ginger 20-40 part, garlic 10-30 part, caraway 10-20 part.
Specifically, above-mentioned flavouring calculates according to composition by weight, is made by 15 parts of 10 parts of green onions, 30 parts of ginger, 20 parts of garlics, caraway.
The preparation method of above-mentioned flavouring comprises the steps:
A. raw material processing: get respectively green onion, ginger, garlic and the caraway of formula ratio, after adding water to rub, be placed in volatile oil extractor, add 8-12 times of water gaging, extraction by steam distillation 2-5 hour, gets volatile oil for subsequent use, and residue again water decocts 1-3 time,
Filter, filtrate merges, and is condensed into cream clearly, and spraying is dry, makes respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
B. micro-capsule preparation: get respectively the beta-schardinger dextrin-that above-mentioned particle 8-12 doubly measures, be dissolved in 20-30 and doubly measure, in the water of 50-60 DEG C, insulation, add respectively green onion particle, ginger particle, garlic particle or caraway particle in step a, stir 0.5-2 hour, till being concentrated into when separating out amount of solid and no longer increasing, filter, with a small amount of distilled water washing, 35-45 DEG C dry, obtains green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
According to 1mL volatile oil: the ratio of 8-12g beta-schardinger dextrin-, get respectively beta-schardinger dextrin-, be dissolved in 20-30 and doubly measure, in the water of 50-60 DEG C, insulation, adds respectively green onion volatile oil, Rhizoma Zingiberis Recens volatile oil, garlic volatile oil or Volatile Oil of Coriandrum Sativum L in step a, stirs 0.5-2 hour, place 20-30 hour for 2-6 DEG C, filter, with a small amount of distilled water washing, 35-45 DEG C dry, obtain green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
C. flavouring preparation: get above-mentioned eight kinds of micro-capsules, mix, pack apothecary jar into, to obtain final product.
Specifically, the preparation method of above-mentioned flavouring comprises the steps:
A. raw material processing: get respectively green onion, ginger, garlic and the caraway of formula ratio, add with times water gaging and rub, be placed in volatile oil extractor, add 10 times of water gagings, extraction by steam distillation 3 hours, gets volatile oil for subsequent use, residue boils 0.5 hour with residue decocting respectively, after filtration, add 5 times of water gagings to decoct 0.5 hour again, filter, filtrate merges, be condensed into when relative density is 80 DEG C is the clear cream of 1.10-1.15, spraying is dry, makes respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
B. micro-capsule preparation: the beta-schardinger dextrin-of getting respectively 10 times of amounts of above-mentioned particle, be dissolved in 25 times of amounts, in the water of 55 DEG C, insulation, add respectively green onion particle, ginger particle, garlic particle or caraway particle in step a, stir 1 hour, till being concentrated into when separating out amount of solid and no longer increasing, filter, with a small amount of distilled water washing, 40 DEG C dry, obtains green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
According to 1mL volatile oil: the ratio of 10g beta-schardinger dextrin-, get respectively beta-schardinger dextrin-, be dissolved in 25 times of amounts, in the water of 55 DEG C, insulation, adds respectively green onion volatile oil, Rhizoma Zingiberis Recens volatile oil, garlic volatile oil or Volatile Oil of Coriandrum Sativum L in step a, stirs 1 hour, place 24 hours for 4 DEG C, filter, with a small amount of distilled water washing, 40 DEG C dry, obtain green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
C. flavouring preparation: get above-mentioned eight kinds of micro-capsules, mix, pack apothecary jar into, to obtain final product.
In flavouring of the present invention, green onion taste is pungent, warm in nature, nontoxic, enter the warps such as lung, stomach, liver, its bulb is containing volatile oil, and in oil, composition is mainly allicin, allyl sulfide, in leaf sheath and scale cell, has calcium oxalate crystal, and contain vitamin C, vitamin B1, vitamin B2, nicotinic acid and vitamin A, fat oil and lymphatic temperament etc., its volatile oil and Capsaicin, can dispel the peculiar smell in the greasy savoury dish such as the smelling of fish or mutton, produces special aroma.Ginger taste is pungent, warm in nature, nontoxic, enter spleen, lung, intestines, all warps of stomach, ginger contains volatile oil, its main component is zingiberol, zingiberene, phellandrene, citral, aromatic alcohol etc., and contains pungency component gingerol, decomposes the mixture that becomes oily pungency component ginger ketenes and crystallinity pungency component zingiberone, zingiberone; Studies have reported that the rhizome of ginger, because containing a kind of Curcumin (C
21h
20o
6) uranidin and irritating volatile oil, taste is pungent and fragrant, in addition, also contains resinoid and starch.Garlic master returns the five internal organs, 69.8 grams of every 100 grams of moisture contents, 4.4 grams, protein, 0.2 gram, fat, 23.6 grams, carbohydrate, 5 milligrams of calcium, 44 milligrams, phosphorus, 0.4 milligram of iron, 3 milligrams of vitamin Cs, in addition, also contain the trace elements such as thiamine, riboflavin, niacin, allicin, citral and selenium and germanium, containing volatile oil approximately 0.2%, in oil, main component is allicin.Caraway nature and flavor are pungent, warm, calcic in dish, iron, carrotene, vitamin C amount are all high, and contain volatile oil, malic acid, potassium etc., the volatile oil that the fragrance of caraway is made up of alcohols and alkene class and potassium malate cause, after food, can increase gastric secretion, improve a poor appetite, regulate gastrointestinal peristalsis, improve eupepsy.Inventor the experiment proved that, green onion, ginger, garlic, caraway are first used to extraction by steam distillation volatile oil, extract at water decocting method, can effectively reduce the loss of its volatile oil, keep the taste of green onion, ginger, garlic and caraway, the volatile oil of green onion, ginger, garlic and caraway is unstable, volatile, inventor finds through experimental study, adopts beta-cyclodextrin inclusion compound to make micro-capsule, can improve its stability.
Applicant has carried out a large amount of experimental studies to the present invention, as follows:
experimental example 1:green onion, ginger, garlic, caraway Study on extraction
Preparation process of the present invention: green onion, ginger, garlic and the caraway of getting respectively recipe quantity, add with times water gaging and rub, be placed in volatile oil extractor, add 10 times of water gagings, extraction by steam distillation 3 hours, get volatile oil for subsequent use, residue boils 0.5 hour with residue decocting respectively, after filtration, add 5 times of water gagings to decoct 0.5 hour again, filter, filtrate merges, be condensed into when relative density is 80 DEG C is the clear cream of 1.10-1.15, spraying is dry, makes respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
Water extraction process: get respectively green onion, ginger, garlic, caraway, add with doubly amount rubbing, decocting boils twice, each 5 times of water gagings decoct 0.5 hour, filter merging filtrate, be condensed into when relative density is 80 DEG C is the clear cream of 1.10-1.15, spraying is dry, makes respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
Detect respectively the content of green onion, ginger, garlic and Volatile Oil of Coriandrum Sativum L, result is:
Table 1
| Project | Preparation process of the present invention | Water extraction process |
| Green onion volatile oil | 0.38% | 0.007% |
| Rhizoma Zingiberis Recens volatile oil | 0.42% | 0.04% |
| Garlic volatile oil | 0.19% | 0.02% |
| Volatile Oil of Coriandrum Sativum L | 0.56% | 0.05% |
Above experimental result shows, in preparation process extract of the present invention, volatile oil content is all higher, is better than former preparation process.
experimental example 2:the research of supplementary product consumption screening technology
The consumption of auxiliary material has a significant impact the inclusion rate of beta-schardinger dextrin-, thus applicant taking inclusion rate as index, screening beta-schardinger dextrin-with by inclusion compound proportionate relationship:
Inclusion rate=(in inclusion compound by inclusion compound amount/saturated front by inclusion compound amount) * 100%
Table 2
| Beta-schardinger dextrin-: by inclusion compound | Envelop rate |
| 6:1 | 45% |
| 8:1 | 56% |
| 9:1 | 62% |
| 10:1 | 68% |
| 11:1 | 63% |
| 13:1 | 51% |
Above experimental result shows, beta-schardinger dextrin-: while being 10:1 by inclusion compound, envelop rate is the highest.
experimental example 3: formulation selection experimentvarious spices, according to proportioning in following table 2, is made according to the inventive method.Same food is carried out to seasoning, ask 40 professionals to carry out blank feeling evaluation to product fragrance, flavour, * is more, illustrates that product quality is better.
Table 3
From above experimental result, the flavouring of proportioning described in 9 groups, is all subject to test and appraisal person's favor from fragrance, flavour.
Compared with prior art, flavouring of the present invention be by green onion, ginger, garlic and caraway by extracting volatile oil with water soluble ingredient, make that micro-capsule is prepared from.This product has following beneficial effect:
1, preserve and optimized the original local flavor of each spices, tastier.Modern study shows: volatile oil and Capsaicin in green onion, can dispel the peculiar smell in the greasy savoury dish such as the smelling of fish or mutton, and produce special aroma.The rhizome of ginger, because containing a kind of Curcumin (C
21h
20o
6) uranidin and irritating volatile oil, taste is pungent and fragrant.Garlic is containing volatile oil approximately 0.2%, and in oil, main component is allicin, has the effects such as seasoning.The volatile oil that the fragrance of caraway is made up of alcohols and alkene class and potassium malate cause, after food, can increase gastric secretion, improve a poor appetite, and regulate gastrointestinal peristalsis, improve eupepsy.Flavouring of the present invention extracts wherein volatile oil component by steam distillation, again by water soluble ingredients such as all the other vitamins, mineral matters in four kinds of spices of decocting cooking method extraction, it is former savory that made flavouring has fully retained spices, four kinds of spices fully mix, produce again and mix rear special aroma, make institute's cooked food tasty.
2, be easy to preserve with carrying.The spices such as green onion and caraway uses fresh goods conventionally, the situations such as ginger and garlic also will prevent from addling in storage process, often purchase and respectively standby material, flavouring of the present invention extracts active ingredient in each spices by suitable technique, with beta-cyclodextrin inclusion compound, 25 DEG C of following shelf-lifves of flavouring after inclusion reach more than 6 months, have overcome the trouble of simultaneously carrying multiple spices simultaneously.
3, easy to use.In life, people like delicacies miscellaneous, thereby produce the cooking methods of a great variety, wherein for example barbecue, very inconvenient while directly using the spices such as green onion, ginger, garlic and caraway to carry out seasoning, spices and food are short time of contact, be difficult to tastyly, after the direct water of flavouring of the present invention is in harmonious proportion, brush is cooked on vegetable, fabulous has overcome above problem.
Further illustrate by the following examples the present invention, but not as limitation of the present invention.
detailed description of the invention:
Embodiment 1.
Formula: green onion 10g, ginger 30g, garlic 20g, caraway 15g.
Technique: comprise the steps:
A. raw material processing: get respectively green onion, ginger, garlic and the caraway of formula ratio, add with times water gaging and rub, be placed in volatile oil extractor, add 10 times of water gagings, extraction by steam distillation 3 hours, gets volatile oil for subsequent use, residue boils 0.5 hour with residue decocting respectively, after filtration, add 5 times of water gagings to decoct 0.5 hour again, filter, filtrate merges, be condensed into when relative density is 80 DEG C is the clear cream of 1.10-1.15, spraying is dry, makes respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
B. micro-capsule preparation: the beta-schardinger dextrin-of getting respectively 10 times of amounts of above-mentioned particle, be dissolved in 25 times of amounts, in the water of 55 DEG C, insulation, add respectively green onion particle, ginger particle, garlic particle or caraway particle in step a, stir 1 hour, till being concentrated into when separating out amount of solid and no longer increasing, filter, with a small amount of distilled water washing, 40 DEG C dry, obtains green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
According to 1mL volatile oil: the ratio of 10g beta-schardinger dextrin-, get respectively beta-schardinger dextrin-, be dissolved in 25 times of amounts, in the water of 55 DEG C, insulation, adds respectively green onion volatile oil, Rhizoma Zingiberis Recens volatile oil, garlic volatile oil or Volatile Oil of Coriandrum Sativum L in step a, stirs 1 hour, place 24 hours for 4 DEG C, filter, with a small amount of distilled water washing, 40 DEG C dry, obtain green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
C. flavouring preparation: get above-mentioned eight kinds of micro-capsules, mix, pack apothecary jar into, to obtain final product.
Embodiment 2.
Formula: green onion 20g, ginger 40g, garlic 30g, caraway 20g.
Technique: comprise the steps:
A. raw material processing: get respectively green onion, ginger, garlic and the caraway of formula ratio, after adding water to rub, be placed in volatile oil extractor, add 12 times of water gagings, extraction by steam distillation 5 hours, gets volatile oil for subsequent use, and residue again water decocts 3 times,
Filter, filtrate merges, and is condensed into cream clearly, and spraying is dry, makes respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
B. micro-capsule preparation: the beta-schardinger dextrin-of getting respectively 12 times of amounts of above-mentioned particle, be dissolved in 30 times of amounts, in the water of 60 DEG C, insulation, add respectively green onion particle, ginger particle, garlic particle or caraway particle in step a, stir 2 hours, till being concentrated into when separating out amount of solid and no longer increasing, filter, with a small amount of distilled water washing, 45 DEG C dry, obtains green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
According to 1mL volatile oil: the ratio of 12g beta-schardinger dextrin-, get respectively beta-schardinger dextrin-, be dissolved in 30 times of amounts, in the water of 60 DEG C, insulation, adds respectively green onion volatile oil, Rhizoma Zingiberis Recens volatile oil, garlic volatile oil or Volatile Oil of Coriandrum Sativum L in step a, stirs 2 hours, place 30 hours for 6 DEG C, filter, with a small amount of distilled water washing, 45 DEG C dry, obtain green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
C. flavouring preparation: get above-mentioned eight kinds of micro-capsules, mix, pack apothecary jar into, to obtain final product.
Embodiment 3.
Formula: green onion 5g, ginger 20g, garlic 10g, caraway 10g.
Technique: comprise the steps:
A. raw material processing: get respectively green onion, ginger, garlic and the caraway of formula ratio, after adding water to rub, be placed in volatile oil extractor, add 8 times of water gagings, extraction by steam distillation 2 hours, gets volatile oil for subsequent use, and residue again water decocts 1 time,
Filter, filtrate merges, and is condensed into cream clearly, and spraying is dry, makes respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
B. micro-capsule preparation: the beta-schardinger dextrin-of getting respectively 8 times of amounts of above-mentioned particle, be dissolved in 20 times of amounts, in the water of 50 DEG C, insulation, add respectively green onion particle, ginger particle, garlic particle or caraway particle in step a, stir 0.5 hour, till being concentrated into when separating out amount of solid and no longer increasing, filter, with a small amount of distilled water washing, 35 DEG C dry, obtains green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
According to 1mL volatile oil: the ratio of 8g beta-schardinger dextrin-, get respectively beta-schardinger dextrin-, be dissolved in 20 times of amounts, in the water of 50 DEG C, insulation, adds respectively green onion volatile oil, Rhizoma Zingiberis Recens volatile oil, garlic volatile oil or Volatile Oil of Coriandrum Sativum L in step a, stirs 0.5 hour, place 20 hours for 2 DEG C, filter, with a small amount of distilled water washing, 35 DEG C dry, obtain green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
C. flavouring preparation: get above-mentioned eight kinds of micro-capsules, mix, pack apothecary jar into, to obtain final product.
Claims (2)
1. a flavouring, is characterized in that: calculate according to composition by weight, be made by 15 parts of 10 parts of green onions, 30 parts of ginger, 20 parts of garlics, caraway; The preparation method of described flavouring, comprises the steps:
A. raw material processing: get respectively green onion, ginger, garlic and the caraway of formula ratio, after adding water to rub, be placed in volatile oil extractor, add 8-12 times of water gaging, extraction by steam distillation 2-5 hour, gets volatile oil for subsequent use, and residue again water decocts 1-3 time, filter, filtrate merges, and is condensed into cream clearly, and spraying is dry, make respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
B. micro-capsule preparation: get respectively the beta-schardinger dextrin-that above-mentioned particle 8-12 doubly measures, be dissolved in 20-30 and doubly measure, in the water of 50-60 DEG C, insulation, add respectively green onion particle, ginger particle, garlic particle or caraway particle in step a, stir 0.5-2 hour, till being concentrated into when separating out amount of solid and no longer increasing, filter, with a small amount of distilled water washing, 35-45 DEG C dry, obtains green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
According to 1mL volatile oil: the ratio of 8-12g beta-schardinger dextrin-, get respectively beta-schardinger dextrin-, be dissolved in 20-30 and doubly measure, in the water of 50-60 DEG C, insulation, adds respectively green onion volatile oil, Rhizoma Zingiberis Recens volatile oil, garlic volatile oil or Volatile Oil of Coriandrum Sativum L in step a, stirs 0.5-2 hour, place 20-30 hour for 2-6 DEG C, filter, with a small amount of distilled water washing, 35-45 DEG C dry, obtain green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
C. flavouring preparation: get above-mentioned eight kinds of micro-capsules, mix, pack apothecary jar into, to obtain final product.
2. the preparation method of flavouring as claimed in claim 1, is characterized in that: comprise the steps:
A. raw material processing: get respectively green onion, ginger, garlic and the caraway of formula ratio, add with times water gaging and rub, be placed in volatile oil extractor, add 10 times of water gagings, extraction by steam distillation 3 hours, gets volatile oil for subsequent use, residue boils 0.5 hour with residue decocting respectively, after filtration, add 5 times of water gagings to decoct 0.5 hour again, filter, filtrate merges, be condensed into when relative density is 80 DEG C is the clear cream of 1.10-1.15, spraying is dry, makes respectively green onion particle, ginger particle, garlic particle or caraway particle, for subsequent use;
B. micro-capsule preparation: the beta-schardinger dextrin-of getting respectively 10 times of amounts of above-mentioned particle, be dissolved in 25 times of amounts, in the water of 55 DEG C, insulation, add respectively green onion particle, ginger particle, garlic particle or caraway particle in step a, stir 1 hour, till being concentrated into when separating out amount of solid and no longer increasing, filter, with a small amount of distilled water washing, 40 DEG C dry, obtains green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
According to 1mL volatile oil: the ratio of 10g beta-schardinger dextrin-, get respectively beta-schardinger dextrin-, be dissolved in 25 times of amounts, in the water of 55 DEG C, insulation, adds respectively green onion volatile oil, Rhizoma Zingiberis Recens volatile oil, garlic volatile oil or Volatile Oil of Coriandrum Sativum L in step a, stirs 1 hour, place 24 hours for 4 DEG C, filter, with a small amount of distilled water washing, 40 DEG C dry, obtain green onion micro-capsule, ginger micro-capsule, garlic micro-capsule or caraway micro-capsule, for subsequent use;
C. flavouring preparation: get above-mentioned eight kinds of micro-capsules, mix, pack apothecary jar into, to obtain final product.
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| CN104642986A (en) * | 2015-01-30 | 2015-05-27 | 张智 | Method for preparing coriander seasoning powder |
| CN106560090A (en) * | 2016-03-15 | 2017-04-12 | 鲁志昌 | Health seasoning food with effect of disease prevention, and preparation method thereof |
| CN106072396A (en) * | 2016-06-03 | 2016-11-09 | 叶雨 | A kind of complex type flavoring and manufacture method |
| CN106235241A (en) * | 2016-07-29 | 2016-12-21 | 玉林市孝坚食品有限公司 | A kind of five spice powder |
| CN106722701A (en) * | 2016-12-02 | 2017-05-31 | 佛山科学技术学院 | Noodle soup flavor pack that a kind of suitable summer eats and preparation method thereof |
| CN109380509A (en) * | 2017-08-09 | 2019-02-26 | 内蒙古伊利实业集团股份有限公司 | Goat milk flavor removing composition, de- goat milk and the goat milk product of having a strong smell that meals composition is taken off containing this |
| CN108967987A (en) * | 2018-06-20 | 2018-12-11 | 漯河双汇生物工程技术有限公司 | A kind of garlicky essence of blending type and preparation method thereof |
| CN109349591A (en) * | 2018-10-25 | 2019-02-19 | 王付国 | The instant flavouring of drysaltery complex solid |
| CN112586717A (en) * | 2020-12-18 | 2021-04-02 | 湖北省益欣盐产业技术研究院有限公司 | Seasoning salt and preparation method thereof |
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| CN1049272A (en) * | 1989-08-09 | 1991-02-20 | 林文弘 | The manufacture method of capsule with garlic refined oil |
| CN1526313A (en) * | 2003-09-23 | 2004-09-08 | 额尔登达来 | Liquid seasoning |
| CN1263394C (en) * | 2003-12-30 | 2006-07-12 | 暨南大学 | Method of combined preparing garlic essential oil and garlic polysaccharide |
| CN102204663B (en) * | 2011-05-06 | 2013-04-17 | 新疆大学 | Tomato sauce added with fennel essential oil |
| CN103156192A (en) * | 2013-03-27 | 2013-06-19 | 张达燕 | Preparation method of anise volatile oil microcapsules |
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