CN103598557A - Seasoning capable of reducing blood lipid - Google Patents
Seasoning capable of reducing blood lipid Download PDFInfo
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- CN103598557A CN103598557A CN201310525817.6A CN201310525817A CN103598557A CN 103598557 A CN103598557 A CN 103598557A CN 201310525817 A CN201310525817 A CN 201310525817A CN 103598557 A CN103598557 A CN 103598557A
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- powder
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- reducing blood
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- 239000008280 blood Substances 0.000 title claims abstract description 33
- 210000004369 blood Anatomy 0.000 title claims abstract description 33
- 150000002632 lipids Chemical class 0.000 title abstract description 8
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 6
- 239000000843 powder Substances 0.000 claims abstract description 43
- 240000008067 Cucumis sativus Species 0.000 claims abstract description 19
- 235000010799 Cucumis sativus var sativus Nutrition 0.000 claims abstract description 19
- 244000000626 Daucus carota Species 0.000 claims abstract description 19
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 19
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 18
- 240000007087 Apium graveolens Species 0.000 claims abstract description 17
- 235000015849 Apium graveolens Dulce Group Nutrition 0.000 claims abstract description 17
- 235000010591 Appio Nutrition 0.000 claims abstract description 17
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 17
- 235000008397 ginger Nutrition 0.000 claims abstract description 17
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 16
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 16
- 241000287828 Gallus gallus Species 0.000 claims abstract description 13
- 235000012054 meals Nutrition 0.000 claims abstract description 10
- WDRWZVWLVBXVOI-QTNFYWBSSA-L dipotassium;(2s)-2-aminopentanedioate Chemical compound [K+].[K+].[O-]C(=O)[C@@H](N)CCC([O-])=O WDRWZVWLVBXVOI-QTNFYWBSSA-L 0.000 claims abstract description 9
- PXEDJBXQKAGXNJ-QTNFYWBSSA-L disodium L-glutamate Chemical compound [Na+].[Na+].[O-]C(=O)[C@@H](N)CCC([O-])=O PXEDJBXQKAGXNJ-QTNFYWBSSA-L 0.000 claims abstract description 9
- 235000013919 monopotassium glutamate Nutrition 0.000 claims abstract description 9
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 9
- 239000011780 sodium chloride Substances 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 229940073490 sodium glutamate Drugs 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 5
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 17
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 16
- 240000008574 Capsicum frutescens Species 0.000 claims description 16
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 16
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 16
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 16
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 16
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 16
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 16
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 16
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 16
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 16
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 16
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 16
- 230000000694 effects Effects 0.000 claims description 16
- 244000292697 Polygonum aviculare Species 0.000 claims description 15
- 235000006386 Polygonum aviculare Nutrition 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 5
- 239000001390 capsicum minimum Substances 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 244000291564 Allium cepa Species 0.000 claims 4
- 240000000171 Crataegus monogyna Species 0.000 claims 4
- 230000002265 prevention Effects 0.000 abstract description 3
- 208000031226 Hyperlipidaemia Diseases 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 240000000599 Lentinula edodes Species 0.000 abstract 2
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 2
- 239000004615 ingredient Substances 0.000 abstract 2
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000013175 Crataegus laevigata Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 210000000582 semen Anatomy 0.000 abstract 1
- -1 semen cassia Chemical class 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 12
- 241001092040 Crataegus Species 0.000 description 12
- 241000234314 Zingiber Species 0.000 description 12
- 201000010099 disease Diseases 0.000 description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 230000003516 hyperlipidaemic effect Effects 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010008909 Chronic Hepatitis Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 206010033645 Pancreatitis Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000012886 Vertigo Diseases 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000003143 atherosclerotic effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009534 blood test Methods 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 208000029078 coronary artery disease Diseases 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 208000014617 hemorrhoid Diseases 0.000 description 1
- 208000006454 hepatitis Diseases 0.000 description 1
- 241000411851 herbal medicine Species 0.000 description 1
- 230000000055 hyoplipidemic effect Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 201000007227 lymph node tuberculosis Diseases 0.000 description 1
- 230000027939 micturition Effects 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 231100000889 vertigo Toxicity 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
Abstract
The invention belongs to the field of food, and specifically relates to a seasoning capable of reducing blood lipid. The seasoning comprises following ingredients, by weight, chicken meal, sodium chloride, potassium glutamate, chilli powder, sodium glutamate, shiitake, red date, pepper, cucumber, haw, carrot, ginger powder, green Chinese onion powder, and celery. Ingredients capable of reducing blood lipid, such as semen cassia, radix polygoni multiflori, rhizoma alismatis, shiitake, red date, carrot and cucumber are added into the seasoning, so that taste of the seasoning is changed, freshness of the seasoning is improved, and treatment and prevention on hyperlipidemia are realized with dinning.
Description
Technical field
The invention belongs to field of food, be specifically related to a kind of flavouring with effect for reducing blood fat.
Background technology
Hyperlipidemia refers to that blood lipid level is too high, can directly cause the disease of some serious harm healths, as atherosclerotic, coronary heart disease, pancreatitis etc., greatly threaten people healthy, along with in the last few years, the raising of people's living standard, the incidence of disease of hyperlipemia has the trend rising year by year, research shows, high fat of blood is no longer the elderly's patent really, in now more and more young man's health check-ups, also found high fat of blood, ratio estimation can reach more than 20%, even may more increase, this is except relevant with inherent cause, also be closely related with people's diet and habits and customs simultaneously.People often do not focus on the prevention to high fat of blood at premorbid, and the treatment of high fat of blood and prevention are often mainly undertaken by dietotherapy, people's inevitable edible flavouring of having a meal every day, but the flavouring of effect for reducing blood fat not in the market.
Summary of the invention
The function that does not possess reducing blood lipid for solving existing flavouring, the invention provides a kind of flavouring with effect for reducing blood fat, has solved the problems referred to above.
The present invention is achieved through the following technical solutions:
A kind of flavouring with effect for reducing blood fat, form by weight, comprising: chicken meal 15-20 part, sodium chloride 5-10 part, potassium glutamate 10-15 part, chilli powder 1-3 part, sodium glutamate 5-10 part, cassia seed 2-5 part, tuber of multiflower knotweed 1-3 part, rhizoma alismatis 2-5 part, mushroom 2-6 part, red date 3-8 part, Chinese prickly ash 1-2 part, cucumber 6-10 part, hawthorn 6-15 part, carrot 10-15 part, ginger powder 1-3 part, green onion powder 1-2 part, celery 5-10 part;
Described chilli powder, mushroom, red date, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder, celery are Powdered siccative.
A preparation method with the flavouring of effect for reducing blood fat, comprises the following steps:
Step 1: capsicum, mushroom, red date, Chinese prickly ash, cassia seed, the tuber of multiflower knotweed, rhizoma alismatis, green onion are dried respectively, then become to be broken into 80-120 object fines with pulverizer respectively;
Step 2: chicken is cooked, dry, grind to form 80-120 object fines;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dry with vacuum dryer respectively, then grind to form 80-120 object fines with grinder respectively;
Step 4: by the powder fines after drying by weight percentage, by chicken meal 15-20 part, sodium chloride 5-10 part, potassium glutamate 10-15 part, chilli powder 1-3 part, sodium glutamate 5-10 part, cassia seed 2-5 part, tuber of multiflower knotweed 1-3 part, rhizoma alismatis 2-5 part, mushroom 2-6 part, red date 3-8 part, Chinese prickly ash 1-2 part, cucumber 6-10 part, hawthorn 6-15 part, carrot 10-15 part, ginger powder 1-3 part, green onion powder 1-2 part, celery 5-10 part; Mix, with drier, pack, sealing.
< < Pharmacopoeia of People's Republic of China > > records rhizoma alismatis: clearing damp and promoting diuresis; Expel the heat-evil treating stranguria, main difficult urination; Heat is drenched puckery pain; Oedema turgor; Have loose bowels; Phlegmatic vertigo; There is the effect of obvious reducing blood lipid.
< < Kaibao Bencao > > records the tuber of multiflower knotweed: function cures mainly tonifying liver, and kidney-nourishing nourishes blood, and dispels the wind.Control liver-kidney Yin deficiency, sending out must be early white, and the deficiency of blood is dizzy, and muscles and bones is ached, and seminal emission, collapses band, cruel for a long time, protracted dysentery, and chronic hepatitis, carbuncle is swollen, scrofula, intestines wind, haemorrhoids, modern medicine proves, the tuber of multiflower knotweed has the effect of good reducing blood lipid.
The just > > of < < book on Chinese herbal medicine records cassia seed: improving eyesight, being to grow liver and kidney benefiting ，Yi town to dive tonifying yin for justice, is the normal treatment of reinforcing, modern medicine proves, cassia seed has the effect of reducing blood lipid.
The invention has the beneficial effects as follows: by adding cassia seed, the tuber of multiflower knotweed, rhizoma alismatis, mushroom, red date, carrot, cucumber etc. to there is the composition of hypolipemic function in flavouring, both changed the taste of flavouring, improved the freshness of flavouring, when being at table, high fat of blood is treated and prevented.
The specific embodiment
Embodiment 1
A kind of flavouring with effect for reducing blood fat, form by weight, comprising: 16 parts of chicken meals, 8 parts, sodium chloride, 11 parts of potassium glutamates, 1 part of chilli powder, 7 parts of sodium glutamates, 4 parts of cassia seeds, 3 parts of the tubers of multiflower knotweed, 4 parts of rhizoma alismatis, 3 parts, mushroom, 6 parts of red dates, 2 parts, Chinese prickly ash, 7 parts of cucumber, 8 parts of hawthorn, 12 parts, carrot, 1 part of ginger powder, 1 part, green onion powder, 6 parts of celeries;
Described chilli powder, mushroom, red date, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder, celery are Powdered siccative.
A preparation method with the flavouring of effect for reducing blood fat, comprises the following steps:
Step 1: capsicum, mushroom, red date, Chinese prickly ash, cassia seed, the tuber of multiflower knotweed, rhizoma alismatis, green onion are dried respectively, then become to be broken into 90 object fineves with pulverizer respectively;
Step 2: chicken is cooked, dry, grind to form 90 object fineves;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dry with vacuum dryer respectively, then grind to form 90 object fineves with grinder respectively;
Step 4: by the powder fines after drying by weight percentage, by 16 parts of chicken meals, 8 parts, sodium chloride, 11 parts of potassium glutamates, 1 part of chilli powder, 7 parts of sodium glutamates, 4 parts of cassia seeds, 3 parts of the tubers of multiflower knotweed, 4 parts of rhizoma alismatis, 3 parts, mushroom, 6 parts of red dates, 2 parts, Chinese prickly ash, 7 parts of cucumber, 8 parts of hawthorn, 12 parts, carrot, 1 part of ginger powder, 1 part, green onion powder, 6 parts of celeries; Mix, with drier, pack, sealing.
Embodiment 2
A kind of flavouring with effect for reducing blood fat, form by weight, comprising: 15 parts of chicken meals, 12 parts, sodium chloride, 10 parts of potassium glutamates, 3 parts of chilli powders, 8 parts of sodium glutamates, 5 parts of cassia seeds, 3 parts of the tubers of multiflower knotweed, 4 parts of rhizoma alismatis, 2 parts, mushroom, 3 parts of red dates, 1 part, Chinese prickly ash, 6 parts of cucumber, 8 parts of hawthorn, 10 parts, carrot, 2 parts of ginger powders, 1 part, green onion powder, 7 parts of celeries;
Described chilli powder, mushroom, red date, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder, celery are Powdered siccative.
A preparation method with the flavouring of effect for reducing blood fat, comprises the following steps:
Step 1: capsicum, mushroom, red date, Chinese prickly ash, cassia seed, the tuber of multiflower knotweed, rhizoma alismatis, green onion are dried respectively, then become to be broken into 110 object fineves with pulverizer respectively;
Step 2: chicken is cooked, dry, grind to form 110 object fineves;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dry with vacuum dryer respectively, then grind to form 80-120 object fines with grinder respectively;
Step 4: by the powder fines after drying by weight percentage, 15 parts of chicken meals, 12 parts, sodium chloride, 10 parts of potassium glutamates, 3 parts of chilli powders, 8 parts of sodium glutamates, 5 parts of cassia seeds, 3 parts of the tubers of multiflower knotweed, 4 parts of rhizoma alismatis, 2 parts, mushroom, 3 parts of red dates, 1 part, Chinese prickly ash, 6 parts of cucumber, 8 parts of hawthorn, 10 parts, carrot, 2 parts of ginger powders, 1 part, green onion powder, 7 parts of celeries; Mix, with drier, pack, sealing.
This product has carried out contrast test in hyperlipemic patients, 100 hyperlipemic patients are divided into experimental group and each 50 people of control group, in the situation that eating habit is constant, experimental group edible this product every day, control group eats common flavouring, after half a year, 100 patients are carried out to blood test blood fat, experimental group has patient's blood fat of 12% to drop to normal level, patient's blood fat of 66.7% has a declining tendency, 22% patient is without significant change, and control group is almost without significant change, even blood fat further raises, by this tracking test, find, this flavouring with effect for reducing blood fat has good blood fat reducing function.
Claims (2)
1. a flavouring with effect for reducing blood fat, it is characterized in that, form by weight, comprising: chicken meal 15-20 part, sodium chloride 5-10 part, potassium glutamate 10-15 part, chilli powder 1-3 part, sodium glutamate 5-10 part, cassia seed 2-5 part, tuber of multiflower knotweed 1-3 part, rhizoma alismatis 2-5 part, mushroom 2-6 part, red date 3-8 part, Chinese prickly ash 1-2 part, cucumber 6-10 part, hawthorn 6-15 part, carrot 10-15 part, ginger powder 1-3 part, green onion powder 1-2 part, celery 5-10 part;
Described chilli powder, mushroom, red date, Chinese prickly ash, cucumber, hawthorn, carrot, ginger powder, green onion powder, celery are Powdered siccative.
2. a kind of preparation method with the flavouring of effect for reducing blood fat as claimed in claim 1, is characterized in that comprising the following steps:
Step 1: capsicum, mushroom, red date, Chinese prickly ash, cassia seed, the tuber of multiflower knotweed, rhizoma alismatis, green onion are dried respectively, then become to be broken into 80-120 object fines with pulverizer respectively;
Step 2: chicken is cooked, dry, grind to form 80-120 object fines;
Step 3: by cucumber, hawthorn, carrot, ginger, celery, dry with vacuum dryer respectively, then grind to form 80-120 object fines with grinder respectively;
Step 4: by the powder fines after drying by weight percentage, by chicken meal 15-20 part, sodium chloride 5-10 part, potassium glutamate 10-15 part, chilli powder 1-3 part, sodium glutamate 5-10 part, mushroom 2-6 part, cassia seed 2-5 part, tuber of multiflower knotweed 1-3 part, rhizoma alismatis 2-5 part, red date 3-8 part, Chinese prickly ash 1-2 part, cucumber 6-10 part, hawthorn 6-15 part, carrot 10-15 part, ginger powder 1-3 part, green onion powder 1-2 part, celery 5-10 part; Mix, with drier, pack, sealing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310525817.6A CN103598557B (en) | 2013-10-31 | 2013-10-31 | A kind of flavouring with effect for reducing blood fat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310525817.6A CN103598557B (en) | 2013-10-31 | 2013-10-31 | A kind of flavouring with effect for reducing blood fat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103598557A true CN103598557A (en) | 2014-02-26 |
| CN103598557B CN103598557B (en) | 2016-04-27 |
Family
ID=50116871
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310525817.6A Active CN103598557B (en) | 2013-10-31 | 2013-10-31 | A kind of flavouring with effect for reducing blood fat |
Country Status (1)
| Country | Link |
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| CN (1) | CN103598557B (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213442A (en) * | 2016-07-28 | 2016-12-14 | 黑龙江福和华星制药集团股份有限公司 | A kind of goose essence and preparation method thereof |
| CN106213443A (en) * | 2016-07-28 | 2016-12-14 | 黑龙江福和华星制药集团股份有限公司 | A kind of composite reinforced nutritious duck essence and preparation method thereof |
| CN106235236A (en) * | 2016-07-28 | 2016-12-21 | 黑龙江福和华星制药集团股份有限公司 | A kind of duck extract condiment and production technology thereof |
| CN106235237A (en) * | 2016-07-28 | 2016-12-21 | 黑龙江福和华星制药集团股份有限公司 | A kind of duck powder and preparation method thereof |
| CN106235239A (en) * | 2016-07-28 | 2016-12-21 | 黑龙江福和华星制药集团股份有限公司 | A kind of cooking special goose essence and preparation method thereof |
| CN106235256A (en) * | 2016-07-28 | 2016-12-21 | 黑龙江福和华星制药集团股份有限公司 | A kind of composite reinforced nutritious goose essence and preparation method thereof |
| CN106262577A (en) * | 2016-07-28 | 2017-01-04 | 黑龙江福和华星制药集团股份有限公司 | A kind of chaffy dish tailored version duck essence and preparation method thereof |
| CN107156759A (en) * | 2017-05-17 | 2017-09-15 | 柳州市北部科技服务有限公司 | A kind of reducing blood lipid flavouring |
| CN109105855A (en) * | 2018-08-24 | 2019-01-01 | 安徽竞赛食品有限公司 | A kind of mushroom seasoning and preparation method thereof |
| CN109288016A (en) * | 2018-09-20 | 2019-02-01 | 北京奥芙德厨食品科技有限公司 | A kind of composite seasoning powder and preparation method thereof |
| CN109805339A (en) * | 2019-01-29 | 2019-05-28 | 白银市香百鲜调味食品有限责任公司 | A kind of blackbone Chicken flour seasoning and preparation method thereof |
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| CN101803719A (en) * | 2010-04-22 | 2010-08-18 | 安徽强旺调味食品有限公司 | Chicken-flavored powdery complex flavoring |
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2013
- 2013-10-31 CN CN201310525817.6A patent/CN103598557B/en active Active
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| JP2008113573A (en) * | 2006-11-01 | 2008-05-22 | Masuo Goto | Spice seasoning and method for producing the same |
| CN101698032A (en) * | 2008-12-09 | 2010-04-28 | 浙江天一堂集团有限公司 | Method for preparing tablets for treating hyperlipemia and prepared product |
| CN101803719A (en) * | 2010-04-22 | 2010-08-18 | 安徽强旺调味食品有限公司 | Chicken-flavored powdery complex flavoring |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213442A (en) * | 2016-07-28 | 2016-12-14 | 黑龙江福和华星制药集团股份有限公司 | A kind of goose essence and preparation method thereof |
| CN106213443A (en) * | 2016-07-28 | 2016-12-14 | 黑龙江福和华星制药集团股份有限公司 | A kind of composite reinforced nutritious duck essence and preparation method thereof |
| CN106235236A (en) * | 2016-07-28 | 2016-12-21 | 黑龙江福和华星制药集团股份有限公司 | A kind of duck extract condiment and production technology thereof |
| CN106235237A (en) * | 2016-07-28 | 2016-12-21 | 黑龙江福和华星制药集团股份有限公司 | A kind of duck powder and preparation method thereof |
| CN106235239A (en) * | 2016-07-28 | 2016-12-21 | 黑龙江福和华星制药集团股份有限公司 | A kind of cooking special goose essence and preparation method thereof |
| CN106235256A (en) * | 2016-07-28 | 2016-12-21 | 黑龙江福和华星制药集团股份有限公司 | A kind of composite reinforced nutritious goose essence and preparation method thereof |
| CN106262577A (en) * | 2016-07-28 | 2017-01-04 | 黑龙江福和华星制药集团股份有限公司 | A kind of chaffy dish tailored version duck essence and preparation method thereof |
| CN107156759A (en) * | 2017-05-17 | 2017-09-15 | 柳州市北部科技服务有限公司 | A kind of reducing blood lipid flavouring |
| CN109105855A (en) * | 2018-08-24 | 2019-01-01 | 安徽竞赛食品有限公司 | A kind of mushroom seasoning and preparation method thereof |
| CN109288016A (en) * | 2018-09-20 | 2019-02-01 | 北京奥芙德厨食品科技有限公司 | A kind of composite seasoning powder and preparation method thereof |
| CN109805339A (en) * | 2019-01-29 | 2019-05-28 | 白银市香百鲜调味食品有限责任公司 | A kind of blackbone Chicken flour seasoning and preparation method thereof |
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